and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

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and . . . it’s PICNIC day! YAY!

Today is my Sunday School Class picnic – (I’ll admit – I ‘caved’) I’m bringing Gordon Food Service Red Skin Potato Salad (it’s really good & much easier than making it myself!) and chocolate frosted brownies. It’s a nice day for a picnic – upper 70’s & sunny. My SS teacher lives on some very nice property – lots of land, trees and a pond (which they have a paddle boat on!). Lots to do (besides chatting) – they have all kinds of lawn games out, nice log 2-person swings and more food than you could hold! Always a GREAT time!

Don’t know if I mentioned in last post but I’m starting another baby blanket but this time it’s crocheted Granny squares – I have enough leftover yarns from other blankets to make a 3-color blanket: white, lime green & a variegated blue/lime green/white yarn – should be nice when it’s done. I babysat for youngest grandson yesterday from 6 a.m. – around 4:50 so got 7 squares crocheted (finished product will have 35 squares). Long day but relatively OK until he got sick – try cleaning up after a baby that’s walking around (doing what you do when you have a very upset stomach) – wipe, clean – try to grab the kid & clean him up . . . not a fun project. He had a slight fever & cried for 15 minutes straight – finally wore down & napped. I found some Gatorade in the fridge (diluted some in a bottle) and that seemed to help him- poor little guy. (His dad says he’s doing fine today – typical little kids: bounce back quickly – which is a GOOD thing!)

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

Mandarin Orange Salad

1 pkg. instant vanilla pudding mix
1 large can crushed pineapple, undrained
2 medium/large cans mandarin oranges,
drained
1 (8 oz) tub Cool Whip, thawed

In large bowl mix Cool Whip & dry pudding
mix. Add undrained pineapple & both cans
mandarin oranges (use as many oranges as
you like – save a few for decoration on top
of salad). Refrigerate until it thickens again –
a few hours before you need to serve it.
Serves 4

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with
chili sauce
1 1/2 C. salsa of your choice
1 C. corn
green chilies, to taste
=
3-4 C. cooked rice

Layer all ingredients in crockpot
(except rice). Cover & cook on Low
5 hours (or High 2 1/2 hours). Serve
over cooked rice. Serves 6

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet cook & crumble beef
with bacon & onion over medium heat
until beef is no longer pink; drain. Stir
in sugars, ketchup, BBQ sauce, molasses,
mustard, chili powder & salt until blended;
stir in beans. Pour beans into prepared
dish. Bake, covered, until beans reach
desired thickness, about 1 hour.
Serves 12 (3/4 C. each)

Freezer option:
Freeze cooled bean mixture in
freezer containers.
To use: partially thaw in fridge
overnight. Heat in saucepan,
stirring occasionally & adding
a little water, if needed.

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

3/4 C. buttermilk
1/4 C. minced fresh tarragon
1/4 C. white wine vinegar
3 T. canola oil
1 1/2 tsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
1/4 tsp. black pepper
4 lb. cherry tomatoes, halved
1/3 C. minced fresh chives

In small bowl whisk first 8 ingredients
until blended – refrigerate, covered,
until serving.
Just before serving – arrange cut tomatoes
on a platter; drizzle with vinaigrette &
sprinkle top with chives.
Makes 12 servings (3/4 C. each)

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

Cool Ranch Zucchini Chips

2 zucchini, sliced very thin into coins
using a mandolin, if you have one
1 T. olive oil
1 T. ranch seasoning
1 tsp. dried oregano
kosher salt
fresh ground black pepper

Preheat oven 225 degrees F.
Spray a large baking sheet with
nonstick cooking spray. Pat sliced
zucchini with paper towels to draw
out excess moisture. In small pie
plate mix ranch seasoning, oregano,
salt & pepper. In large bowltoss
zucchini with oil then toss in seasoning
plate to coat – place coated ‘coins’ in
a single layer on prepared baking sheets.
Bake about 1 hour 20 minutes, until
crispy – checking after 1 hour. Let cool
to room temperature before serving.
Serves 4

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

2 bags Spring Mix lettuce, chopped
1/2 bunch cilantro, chopped
1/2 bunch green onions, chopped
1 can black beans, drained/rinsed
1 can corn, drained
1 red bell pepper, chopped
2 C. Cheddar cheese, shredded
1 lime
1 bag corn chips
4 chicken breasts
1/2 C. BBQ sauce of your choice

Dressing:
1 1/2 C. ranch dressing
3/4 C. BBQ sauce (poster uses
Sweet Baby Ray’s)
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray and place
chicken in dish. Pour BBQ sauce
over chicken & bake 25-30 minutes.
When it has cooled, chop into 1″
pieces. Place chopped lettuce, cilantro
& green onion in large bowl. Add corn,
beans, chopped red pepper, chicken,
chips, cheese & squirt lime juice over
top. Toss ingredients well.
Mix dressing ingredients & serve on
the side. Serves 15

NOTE: You can reduce the size of the
salad: When measuring ingredients for
the dressing include 2 parts Ranch &
1 part BBQ sauce.

If you are taking this to a Potluck:
Don’t add chicken, chips, cheese or
lime until just before serving (it will
get all soggy).

(recipe: jamiecooksitup.net)
————————————–

Crockpot Chicken Tacos

2 lb. boneless skinless chicken breasts
(fresh or frozen)
1 packet taco seasoning mix
16 oz. salsa (your choice)
1/3 C. chopped fresh cilantro
juice of 2 small limes

Taco shells or tortillas, for serving

Additional toppings:
shredded lettuce
diced tomatoes
diced avocado
shredded cheese (of your choice)
sour cream
sliced black (or green) olives

Place chicken breasts in bottom of
crockpot; sprinkle dry taco seasoning
mix over top then cover with salsa,
lime juice & cilantro. Cover & cook
4 hours on High (or 6-7 hours on Low).
Remove chicken from crockpot to
separate bowl & shred using 2 forks.
Moisten chicken with small amounts of
juice left over from crockpot until you
get the amount of moisture you like.
(poster used about 1/2 – 3/4 C.)
Serve with taco shells or tortillas and
any of suggested toppings above.
Serves 8

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

1 C. vanilla wafer crumbs
1 C. finely chopped pecans
1 C. butter, melted
1 (18 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (16 oz) tub Cool Whip, thawed,
divided
1 (23 oz) pkg. cheesecake flavored
pudding mix
3 C. milk
1 can cherry pie filling
1/2 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl combine vanilla
wafer crumbs, nuts & melted
butter. Press mixture into 9 X 13″
baking dish & bake 15 minutes.
Remove from oven & cool.
In separate bowl combine cream
cheese, powdered sugar & 1 1/2 C.
Cool Whip; mix until smooth &
spread evenly over cooled crust.
Combine cheesecake pudding mix,
milk & 1 1/2 C. Cool Whip – mix until
smooth & spread evenly over cream
cheese layer in pan. Top with pie filling,
remaining Cool Whip & 1/2 C.
chopped nuts.

(recipe: all-my-recipes.com)

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

On the babysitting front: I was concerned about
the next 2 weeks schedule, as the baby’s Mom
is in management training & has been needing
me at 6 a.m. (usually a 10-12 hour day). Her
parents will be going out of town for the next
2 weeks (they are the MAIN caregivers/babysitters
of the baby) so the thought of MANY 10-12 hr.
days was kind of stressing me out a bit. For
next week I only have to babysit two days: Thurs/
Friday starting at ONE p.m.! YAY! I can DO that!
Not sure of the following week’s schedule, but HEY –
I’m THRILLED for the two days next week! It might
not sound like much watching a 1 1/2 yr old while
he plays but it gets tedious (no, I’m not complaining)
and by the time it’s almost over I’m READY to go
home! He’s a great baby, loves to play and sometimes
climb up on me to wrestle (which is lots of fun) but
my ‘baby’ days are behind me and I don’t have the
amount of energy I WISH I had – but life goes on-
right?

Hope you’re enjoying these last Summer days –
hard to believe we’re almost to the MIDDLE
of AUGUST already!

Hugs;

Pammie

and a new week begins!

The day started out bright & sunny (supposed to get in the mid 90’s – sigh…thank heavens for Air Conditioning!). Got a text that I’m babysitting Friday starting at 6 a.m. (again) – oh well, I CHOSE that day, so it’s ok… then came the next announcement that her parents are going out of town for 2 weeks (they babysit the grandbaby every OTHER day I don’t!) – looks like I’m going to be super busy AND tired for the next 2 weeks – we’ll see how that goes!

Made the ‘executive decision’ today to rip out the baby blanket I showed you the photo of last post – I KNEW there was something wrong with that pattern but just couldn’t remember exactly what – well, the @@@ hit the fan when I went back to the next colored set of pattern – no matter WHAT I did, it just didn’t come out on the right side so I ditched it; there’s no reason to continue working on a project that’s nothing but trouble – life’s too short to be aggravated like that. (Am happily working on the ‘other’ new pattern I found – it’s a V pattern (little holes running up the blanket that make V shapes – easy pattern; it was originally a bookmark pattern I found on a Vintage Knits site – works for me!) – this one is in shades of blue, mint green & white.

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

Sheet Pan Cream Puff

1 C. water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 large eggs

Filling:
1 (8 oz) pkg. cream cheese, softened
2 1/2 C. cold milk
2 (3.4 oz, ea) pkgs. instant vanilla
pudding mix

Topping:
1 (8 oz) tub Cool Whip, thawed
chocolate syrup

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
In large saucepan over medium heat
bring water, butter & salt to a boil.
Add flour all at once & stir until a
smooth ball forms; continue beating
until smooth & shiny. Remove from
heat; let stand 5 minutes. Add eggs,
one-at-a-time, beating well after each
addition. Pour into prepared pan &
bake 28-30 minutes until puffed &
golden brown. Cool on a wire rack.

Filling:
In large bowl beat cream cheese, milk
& pudding mixes until smooth – spread
over crust. Refrigerate 20 minutes then
top with Cool Whip, spreading evenly.
Store in fridge – just before serving
drizzle with chocolate syrup.
Serves 15

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

Green Bean/Tomato/Onion
& Basil Summer Salad

1 lb thin French-style green beans
(or fresh garden green beans) trimmed &
cut into 2″ pieces
1/2 small sweet onion, cut into
thin slivers
2 C. cherry tomatoes, halved
generous amount of thinly-sliced
fresh basil (poster used about 1/3 C.)
salt/fresh ground black pepper, to taste

Dressing:
3 T. olive oil
2 T. fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

Start water boiling in a vegetable
steamer or pot with a steaming rack.
When water starts to boil, steam beans
5 minutes then drain & immediately
place them in a bowl of ice water (some
beans are tougher than others – test
one for doneness after 5 minutes to
see what you think). Let beans cool
in ice water about 1 minute then
drain immediately into a colander
placed in the sink.
In a bowl whisk olive oil, lemon juice,
garlic, oregano & salt to make dressing.
Wash fresh basil leaves & dry then cut
into thin strips. Remove drained beans
from colander into a bowl large enough
to toss ingredients together. Add cherry
tomatoes & onions – toss together. Toss
with desired amount of dressing then
gently mix in sliced basil. Season with
salt/pepper & serve. Serves 4-6

NOTE: Poster says salad is best when it’s
freshly made but is still good after being
in fridge overnight

(recipe: kalynskitchen.com)
———————————

Crockpot Easy Green Beans & Potatoes
with Bacon

8 strips bacon, chopped
1 1/2 lb. fresh green beans,
trimmed/cut into 2″ pieces (about
4 C.)
4 medium potatoes, peeled/cut
into 1/2 inch cubes
1 small onion, halved/sliced
1/4 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove to paper towels using slotted
spoon – drain grease, reserving 1 T.
Cover & refrigerate bacon until serving.
In 5 qt crockpot, combine remaining
ingredients; stir in reserved 1 T. bacon
drippings. Cover & cook on Low 6-8
hours until potatoes are tender –
stir in bacon, heat through.
Serves 10

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

Beefy Taco Dip

8 oz. cream cheese, softened
1 C. sour cream
3/4 C. mayonnaise
1 lb. ground beef
1 pkt. taco seasoning mix
1 (8 oz) can tomato sauce
2 C. shredded Cheddar or Mexican-
blend cheese
4 C. shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced

tortilla chips, for dipping

In small bowl beat cream cheese,
sour cream & mayonnaise until
smooth; spread on a 12 – 14″
pizza pan or serving dish. Refrigerate
1 hour.
In a saucepan over medium heat, brown
beef; drain. Add taco seasoning mix,
tomatoe sauce & cook, stirring, 5 minutes.
Cool completely then spread over cream
cheese layer. Refrigerate.

Just before serving:
Sprinkle with cheese, lettuce, tomatoes,
onion & green pepper. Serve with chips.
Makes 16-20 servings

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

Sweet ‘n Spicy Bacon-wrapped Chicken

1 1/2 lb. boneless skinless chicken thighs*
8 slices bacon
1 T. chili powder
1 tsp. paprika
1/2 tsp. garlic powder
salt/pepper
1/2 C. brown sugar
chopped parsley, optional garnish

Preheat oven 400 degrees F.
In a bowl combine chili powder, paprika
& garlic powder. Roll each chicken piece
in these spices & wrap in a strip of bacon
(secure with toothpicks, if desired).
Place wrapped pieces in a 10 inch skillet
or 9 X 13″ baking dish – sprinkle tops
with brown sugar.
Bake 30-35 minutes until chicken
reads 165 degrees F. on a meat
thermometer & is no longer pink inside.
(Poster broils top of chicken 1-2 minutes
to crisp the bacon before serving.)
Serves 4

*Poster says you can also use chicken
tenders – she likes the thighs because
you can wrap bacon completely
around chicken.

(recipe: therecipecritic.com)
———————————

Make – ahead Hearty 6-Layer Salad

1 1/2 C. uncooked small pasta shells
1 T. vegetable oil
3 C. shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 tsp. salt
1/8 tsp. black pepper
2 C. shredded, cooked chicken breast
1 (10 oz) pkg. frozen peas, thawed

Dressing:
1 C. mayonnaise
1/4 C. sour cream
2 green onions, chopped
2 tsp. Dijon mustard

Toppings;
1 C. shredded Colby or Monterey Jack
cheese
2 T. minced fresh parsley

Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Drizzle
with oil & toss to coat. Place lettuce in
a 2 1/2 qt. glass serving bowl; top with
pasta & eggs. Sprinkle with salt/pepper.
Layer with chicken & peas.
In small bowl mix dressing ingredients
until blended; spread over top.
Refrigerate, covered, several hours or
overnight. Serves 12

Suggestions:
-You can also use other
salad greens like baby spinach or
arugula.

(recipe: tasteofhome.com)
————————-

Garlic Parmesan Rice

4 T. salted butter, divided
1 T. olive oil
1 C. Jasmine rice, rinsed/drained
1 tsp. garlic salt
1 tsp. dried parsley
1 3/4 C. water
1 C. milk, divided
1/2 C. Parmesan cheese, shredded
salt/pepper, to taste

Add 2 T. butter & olive oil to a
pan over medium heat. Add rice,
garlic salt & parsley – toast rice
until just lightly browned. Add in
water & 1/2 C. milk – bring to boil
then reduce heat & simmer, covered,
about 15 minutes, stirring occasionally
until rice is tender & most of liquid
is absorbed. Stir in remaining 2 T.
butter, 1/2 C. milk & Parmesan cheese.
Season with salt/pepper to taste.
Serves 4-6

(recipe: iwashyoudry.com)
——————————–

Strawberry Shortcake Cake

1 box white or yellow cake mix
(ingredients to make cake: egg
whites, oil, water)
1 (8 oz) pkg. cream cheese, room
temp.
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 (13.5 oz) pkg. premade strawberry
glaze (usually sold by fresh strawberries)
3 C. fresh strawberries, tops cut off/
sliced

Prepare cake accordg to pkg. directions
for 9 X 13″. Allow cake to cool. In a bowl
combine cream cheese & powdered sugar
until smooth; stir in Cool Whip & combine
well – smooth over cooled cake. In a bowl
combine strawberry glaze with sliced
fresh strawberries & spread on top of
Cool Whip – smooth out. Refrigerate until
ready to serve.

(recipe: thecountrycook.net)

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

Still trying to wrap my brain around exactly
WHAT 2 dishes I’m bringing to our Sunday
School class picnic this coming Saturday!
(You’d think, with all the great recipes at
my disposal, I’d be able to choose 2 really
quick, right? . . . sigh

Dinner tonight is a roast chicken, carrots &
red potatoes – easy, very little fuss & yummy.

Hope your day is turning out JUST like you
wanted!

Hugs;

Pammie

Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
seasoning & 1 C. mozzarella, mix lightly.
Spoon mixture into prepared pan – top
with remaining mozzarella. Bake 20-25
minutes until casserole is heated through
& mozzarella is melted.
Serves about 12, 1 C. each

(recipe: kraftrecipes.com)
————————————

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie

 

Fun Day!

Today was a great day to hold an ice cream social – temps in the mid-70’s, sunny and a slight breeze. Five ladies joined me to knit & crochet (plus another of our members who is a spinner) Here are a few photos:

Chris & Karen

                             Liz & Sally

                                                  Tracey & Katie

Along with all the fun, we were also given a ‘special treat’ – some of the gentlemen from the Big Chief Chorus were strolling around and the gave us a 3-song serenade!

About half-way through the day I hear “HI, PAM!” – I look up and it’s my husband’s cousin & family – that was a surprise!

   It’s always fun to see family where you don’t expect them!

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

Raspberry/Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries will
soften when the salad sets). Add marsh-
mallows & mix in. Cover & refrigerate
30 minutes. Fold salad with a large spoon
several times after removing from fridge
so that raspberry juice will spread through
the salad.  Serves 15

(recipe: sugar-n-spicegals.com)
———————————–

Ham Salad

3/4 C. mayonnaise
1/2 C. finely chopped celery
1/4 C. sliced green onions
2 T. minced fresh chives
1 T. honey
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
5 C. fully cooked/diced ham or turkey
1/3 C. chopped pecans & almonds,
toasted
(slider buns, split – optional)

Mix first 8 ingredients – stir in ham.
Refrigerate, covered, until serving.
Stir in nuts before serving. If desired,
serve on buns. Serves 10

(recipe: tasteofhome.com)
————————————-
Easy Garlic Butter Shrimp &
Vegetable Skillet

about 1 1/2 lb. shrimp, medium size
2 T. unsalted butter
1 T. minced garlic
1 tsp. cumin powder
1 tsp. red chili flakes
1 medium zucchini, cut into cubes
1 C. assorted bell peppers (red/green/
yellow)
1/2 T. fresh lemon juice
salt/pepper, to taste
fresh chopped parsley or cilantro – garnish

In hot pan add butter & a little cooking oil.
Add cleaned shrimp – cook 4-5 minutes until
shrimp turn pink in color. Add minced garlic
& cook 1 more minute. Add cumin & chili
flakes, mix well. Add zucchini & peppers –
mix & cook 3-4 minutes. Add lemon juice &
chopped parsley – toss quickly & turn off heat.
Serve as is, or on top of cooked rice.
Serves 4

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

Crockpot Lasagna Casserole
(low carb)

1 (24 oz) jar marinara sauce
1-2 lb. sausage, browned/drained
4 oz. canned/sliced mushrooms
(optional)
16 slices chicken breast (thin deli
slices)
12 slices mozzarella cheese
15 oz. ricotta cheese
1 1/2 C. shredded mozzarella cheese

In a bowl combine marinara, sausage &
mushrooms. Spoon several spoonfuls
of this mixture into bottom of crockpot
& spread in a very thin layer. Add 8 slices
chicken evenly & top with 6 slices
mozzarella. Add half meat sauce & evenly
dollop dots of half of the ricotta cheese.
Repeat layers beginning with chicken slices,
mozz. slices, meat sauce & ricotta. Top
with mozzarella. Cover & cook on Low 2-3
hours until cheese is melted & casserole
is heated through. Serves 8

For best results: Let casserole cool at least
an hour to make it more sliceable. Placing
it, overnight, in the fridge after cooking will
produce even better slices – just slice &
reheat in microwave.

(recipe: recipesthatcrock.com)
————————————-
Layered Salad for a Crowd

1 C. mayonnaise
1/4 C. whole milk
2 tsp. dill weed
1/2 tsp. seasoning blend
1 bunch romaine lettuce, torn
2 medium carrots, grated
1 C. chopped red onion
1 medium cucumber, sliced
1 (10 oz) pkg. frozen peas, thawed
1 1/2 C. shredded Cheddar cheese
8 strips bacon, cooked/crumbled

Dressing:
In small bowl whisk mayonnaise, milk,
dill & seasoning blend.

Salad:
In a 4 qt. clear glass serving bowl, layer
romaine, carrots, onion & cucumber (DO
NOT TOSS). Pour dressing over top; sprinkle
with peas, cheese & bacon. Cover &
refrigerate until serving. Serves 20

(recipe: tasteofhome.com)
———————————

Grilled Vegetable Medley

2 bulbs garlic (*leave bulbs whole)
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red bell peppers
2 small sweet orange bell peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Peel garlic* – you want each clove
whole. Rough chop all vegetables.
Heat grill to medium-high heat
(until a thermometer reaches
350 degrees F. or so) – turn temp.
down to Low.
Line grill with a long piece of foil –
turn edges of foil up a bit (as a lip)
to catch all the juices. Drizzle olive
oil on foil & carefully pour vegetables
over foil – drizzle them with more
olive oil & sprinkle with more salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
vegetables are cooked through (onions
should be translucent & garlic should
have a golden brown color) use a
metal spatula to scoop veggies off
of tin foil & into a large bowl.
Squeeze 1 T. lemon juice (about half
of 1 lemon) onto veggies. Sprinkle
1/2 C. grated Parmesan cheese over
top & stir well. Taste & adjust salt/
pepper if needed. Serves 4-6

NOTE: If you are worried about having
garlic breath-when garlic grills away
& gets caramelized on outside, it becomes
very mild & delicious.

(recipe: jamiecooksitup.net)
———————————–

Crockpot Raspberry Almond
Coffee Cake

Cake:
3 C. flour
1 c. sugar
1/2 C. cold, unsalted butter, cubed
1 tsp. baking soda
1 tsp. baking powder
2 large eggs
1 1/2 C. plain Greek yogurt
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 tsp. almond extract
2 pints fresh raspberries
4 oz. toasted, sliced almonds

Icing:
1/2 C. powdered sugar
2 T. milk
1/4 tsp. vanilla
1/4 tsp. almond extract

Butter bottom & insides of crockpot. In
large bowl mix flour, sugar, cubed butter,
baking soda & baking powder. Using elec.
mixer on slow setting, mix until butter is
cut into dry ingredients & resembles coarse
crumbs. Mix in eggs, one-at-a-time. Add yogurt,
applesauce, vanilla & almond – mix until it
resembles a stiff batter. Using a rubber spatula,
scoop half of batter into prepared crockpot &
spread as evenly as possible. Sprinkle fresh
raspberries evenly over dough. Spread
remaining dough on top of berries, being
careful not to smash the berries too much.
Sprinkle almonds over top of mixture. Place
a single layer of paper towels between the
lid & crockpot. Cover & cook on High 2-3
hours until a toothpick inserted into center
of cake comes out clean. Remove lid & lift
stoneware insert from heating element &
place cake (in insert) on a wire cooling rack –
allow to cool completely.
Once cake is completely cooled, mix icing
ingredients in small bowl & drizzle icing
over cake before serving.
Serves 12

NOTE: If fresh raspberries are not in season,
you can use frozen berries or even raspberry
jam instead

(recipe: crockpotladies.com)
====================

Great day – lots of fun AND I hardly coughed at
all (husband thinks it’s because I was outside
all day in the fresh air). I’m hoping it means I’m
finally getting over this ‘creeping crud’ I have!

Have a great day!

Hugs;

Pammie

Happy Friday!

Just got home from taking the list of knitters over to the historical society for tomorrow – that place is BUZZING! I’m glad I’m ONLY in charge of my wee little band of knitters! As far as I know there will be 6 other ladies joining me under the sycamore tree to knit – ought to be fun.

There are SO MANY great summer recipes coming in – I don’t know where to begin! (Got ‘lost’ on http://www.tasteofhome.com because they have SO many great/easy recipes! Go, check them out!)

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

Blueberry Cupcakes w/Cream Cheese
Frosting

Cupcakes:
1 2/3 C. flour
1/4 tsp. salt
1 tsp baking powder
1/2 C. (1 stick) butter, softened
2 eggs
3/4 C. plain Greek yogurt (or sour cream)
2/3 C. sugar
1 tsp. vanilla
1 1/4 C. fresh blueberries
1/4 C. milk
1 T. flour (for blueberries)
1/4 C. brown sugar, for topping
1/2 C. granulated sugar, for topping
1 tsp. cinnamon, for topping
=
Frosting:

1 1/4 sticks butter, softened
1 tsp. vanilla
8 oz. cream cheese, softened
2 2/3 C. powdered sugar
=
NOTE: If desired, additional blueberries
to top frosted cupcakes
=
Cupcakes:

Preheat oven 375 degrees F. Line a
12- count muffin pan with paper liners
or spray with nonstick cooking spray.
In small bowl toss blueberries with
1 T. flour. In another bowl whisk flour,
baking powder & salt. In a large mixing bowl,
beat together butter & sugar until fluffy;
add in eggs, vanilla & yogurt – beat
until combined. Gradually add in flour
mixture & milk, alternating between the
two – beat until just combined. Fold in
blueberries & divide batter evenly into
cupcake pan. In another bowl mix brown
sugar, granulated sugar & ground cinnamon
for topping – sprinkle on top of cupcakes
& press lightly to help mixture adhere to
batter. Bake 20-22 minutes until a toothpick
inserted into the center comes out clean.
Let cupcakes cool 10 minutes before
removing from pan, then cool completely
on a wire rack before frosting.

Frosting:

Using an elec. mixer, beat butter & cream
cheese on High speed until fluffy then
gradually add in powdered sugar & vanilla.
Continue beating about a minute until
fully mixed & fluffy. Frost on cooled
cupcakes. Makes 12 cupcakes

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

Crockpot Coca Cola Pork Chops

4-6 large pork chops (can use
bone-in – any pork chops will do)
1 C. Coca Cola (can use diet/
Pepsi or any cola drink)
2 T. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1 C. ketchup
2 T. grape jelly (optional)
1 tsp. minced garlic

Brown chops in a skillet on stove-
place in crockpot. Whisk Coke,
brown sugar, pepper/salt, ketchup,
onion, jelly (if using) & minced garlic
using a wire whisk – pour over chops.
Cover & cook 7-8 hours on Low or
4-5 hours on High. Serve with the
grave poured over them. Serves 4-6

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

Balsamic Green Bean Salad

2 lb. fresh green beans, trimmed/
cut into 1 1/2″ pieces
1/4 C. olive oil
3 T. lemon juice
3 T. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. black pepper
1 large red onion, chopped
4 C. cherry tomatoes, halved
1 C. (4 oz) crumbled feta cheese

Place beans in a 6 qt. stockpot; add
water to cover & bring to a boil.
Cook, covered, 8-10 minutes until
crisp-tender. Drain & immediately
place in ice water. Drain & pat dry.
In small bowl whisk oil, lemon juice,
vinegar, salt, garlic powder, mustard
& pepper – drizzle over beans. Add
onion; toss to coat. Refrigerate,
covered, at least 1 hour.
Just before serving, stir in tomatoes
& cheese. Serves 16 (3/4 C. each)

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

Artichoke/Shrimp/Pasta Salad

1 (16 oz) pkg. bow tie pasta
2 lb. peeled/deveined/cooked
shrimp (31-40 per lb)
2 (7.5 oz, ea) cans marinated,
quartered artichoke hearts, drained
2 (2 1/4 oz, ea) cans sliced ripe
olives, drained
2 C. (8 oz) crumbled feta cheese
8 green onions, sliced
1/2 C. chopped fresh parsley
1/4 C. chopped fresh basil

Dressing:
1/2 C. white wine vinegar
1/2 C. olive oil
1/4 C. lemon juice
2 T. chopped fresh basil
2 tsp. Dijon mustard
fresh ground black pepper – optional

Cook pasta accordg. to pkg. directions
for al dente; drain & rinse with cold
water – drain well. In large bowl combine
pasta, shrimp, artichokes, olives, cheese,
green onions, parsley & basil.
In small bowl whisk vinegar, oil, lemon
juice, basil, mustard & (if using) black
pepper. Pour dressing over pasta mixture
& toss to coat. Refrigerate, covered,
2 hours before serving.
Serves 12 (1 1/3 C. each)

(recipe: tasteofhome.com)
——————————–

Turkey Almond Salad

2/3 C. Miracle Whip salad dressing
1 T. milk
2 tsp. prepared mustard
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 C. cooked/cubed turkey
2 C. shredded cabbage
3/4 C. diced celery
1/2 C. sliced green onion
1 1/2 C. chow mein noodles
1/2 C. slivered almonds, toasted
2 T. sesame seeds, toasted

In large bowl combine first 6 ingredients.
Add turkey, cabbage, celery & green
onions – toss to combine. Cover & chill
several hours.
Just before serving, add chow mein noodles,
almonds & sesame seeds – toss to combine.
Serves 6

(recipe: tasteofhome.com)
————————————

Cuban Sliders

2 (12 oz, ea) pkgs. Kings Hawaiian
sweet rolls
1 1/4 lb. thinly sliced deli ham
9 slices Swiss cheese (about 6 oz)
24 dill pickle slices
1/2 C. butter, cubed
2 T. finely chopped onion
2 T. Dijon mustard

Preheat oven 350 degrees F.
Without separating the rolls, cut each
pkg. of rolls in half horizontally. Spray
a 9 X 13″ baking dish with nonstick
cooking spray & arrange bottom halves
of buns in pan. Layer bun bottoms with
ham, cheese & pickles – replace top halves
of rolls.
In a microwave, melt butter – stir in onion &
mustard – drizzle over roll tops. Bake, covered,
10 minutes. Uncover & bake until golden
brown & heated through, 5-10 minutes more.
Makes 2 dozen sliders

(recipe: tasteofhome.com)


4-Cheese Spinach Lasagna

2 C. chopped fresh broccoli
1 1/2 C. julienned carrots
1 C. sliced green onions
1/2 C. chopped sweet red pepper
3 cloves garlic, minced
2 tsp. vegetable oil
1/2 C. flour
3 C. whole milk
1/2 C. grated Parmesan cheese,
divided
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 oz) pkg. frozen, chopped
spinach – thawed & squeezed dry
1 1/2 C. cottage cheese
1 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
12 lasagna noodles, cooked/drained

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet saute vegetables & garlic
in oil until crisp-tender – remove from
heat. In small heavy saucepan whisk
flour & milk until smooth – bring to
boil; cook & stir 2 minutes. Reduce
heat; stir in 1/4 C. Parm. cheese, salt &
pepper – cook 1 minute longer until
cheese is melted. Remove from heat;
stir in spinach (set 1 Cup aside).
In large bowl, combine cottage cheese,
mozzarella & Swiss cheeses – spread
1/2 C. spinach mixture in prepared pan.
Layer with 4 cooked noodles, half cheese
mixture, vegetables & 3/4 C. spinach
mixture – repeat. Top with remaining
noodles, reserved spinach mixture &
remaining Parm. cheese. Cover & bake
35 minutes. Uncover, bake 15 minutes
longer until bubbly. Let stand 15 minutes
before cutting.
Serves 12

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

Best Peanut Butter Brownies Ever!

Filling:
3/4 C. peanut butter
1/2 C. granulated sugar
1 egg, room temp.

Brownies:
1 (12 oz) pkg. semi-sweet or bittersweet
chocolate chips
6 T. unsalted butter, cut into small cubes
3/4 C. granulated sugar
1 tsp. vanilla
3 eggs, room temp.
1/4 C. unsweetened cocoa powder
1/3 C. cornstarch
1/2 tsp. salt
1 C. mini semi-sweet chocolate chips

Ganache (chocolate topping)
10 oz. bittersweet chocolate, chopped
1/2 C. heavy whipping cream
=
Preheat oven 350 degrees F.
Lightly spray 9-inch square baking pan
with nonstick cooking spray; line the
pan with parchment paper, leaving
an overhang on both sides (to be used
as handles to pull brownies out).

Filling:
In medium bowl combine all filling
ingredients thoroughly.

Brownies:
In large microwave-safe  bowl combine
chocolate chips & butter. In 30-second
increments on High heat, melt chips,
stirring in between until melted. Stir
in sugar & vanilla until completely combined.
Add eggs, one at a time, stirring in between
until combined. In a small bowl, whisk cocoa
powder, cornstarch & salt; add dry mixture
to wet mixture & stir vigorously until mixture
is smooth & begins to pull away from sides of
bowl (1-2 minutes). Stir in mini chocolate chips.
Pour two-thirds of batter into prepared pan &
smooth top using a spatula. Drop small spoonfuls
of peanut butter mixture on top of brownie batter.
Spoon remaining brownie batter on top & smooth
using the back of a spoon. (it doesn’t have to be
perfect). Bake 33-37 minutes until a wooden
toothpick inserted into center comes out with a
few moist crumbs. (watch brownies closely
after 30 minutes – do not rely on the time as much
as using the toothpick method). Cool brownies
completely on a wire rack or in fridge.

Ganache:
In a heat-proof bowl place chopped bittersweet
chocolate. Heat whipping cream until scalding hot –
pour over top of chocolate & let stand 5 minutes.
Stir until smooth (if chocolate hasn’t melted all
the way, heat in microwave on High heat in 15
second increments, stirring in between, until
fully melted.)  Pour mixture over top of cooled
brownies & use a spatula to spread on top to
smooth. Refrigerate until ganache has completely
set. Cut into bars & serve.
Store any leftovers in an airtight container in fridge.
Serves 36

(recipe: momontimeout.com)

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

The weather is looking very nice for
tomorrow’s event – sunny & in the 70’s
YAY!

Today was Day 5 of the Z-pack antibiotics
& I’m STILL coughing my head off – sigh.
Been taking Robitussin to help with that.

Have a great Friday!

Hugs;

Pammie

Happy Wednesday!

Today is Day #3 of my being on antibiotics and (I hesitate to say) I think I ‘might’ be feeling a little better! Went to my library knit group, paid our summer taxes & a quick trip to the dollar store – that’s more than I’ve done in a good THREE PLUS weeks! Yes, I’m still coughing some but am feeling a little more energy – YAY!

Our weather is really nice – in the 70’s & sunny; hoping that continues this Saturday for the Historical Society’s Ice Cream Social – yes, I’m still planning on going. It’s 12 – 5 p.m. so we’ll see; there are now 5 (maybe 6) ladies interested in joining me for knitting/crochet under the sycamore tree (along with my friend who will be spinning wool) – sounds exciting!

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

No-Bake Blackberry Yogurt Pie

1 (9 inch) graham cracker pie crust
2 T. cold water
1 T. lemon juice
1 1/2 tsp. unflavored gelatin
4 oz. cream cheese, softened
3 (6 oz, ea) containers blackberry
yogurt
1 C. Cool Whip, thawed

additional Cool Whip for topping,
optional
1 C. fresh blackberries – garnish

In a saucepan add water & lemon juice;
sprinkle gelatin on top. Heat on Low
until gelatin is dissolved – let cool
about 5 minutes. In a bowl, beat
cream cheese until smooth. Add in
yogurt & then add gelatin mixture –
beat until combined – fold in Cool
Whip & spoon evenly into pie crust.
If desired, top with additional Cool
Whip & garnish with fresh blackberries.
Refrigerate 2 hours before serving.
Serves 6

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

Mexican Three Bean Salad

1 can each:
(15 oz) cannellini beans, drained/rinsed
(15 oz) black beans . . ”     ”
(15 oz) kidney beans . . ”  ”
1 C. frozen corn kernels, defrosted
1/2 C. poblano peppers, finely diced
1/2 C. red bell pepper, finely diced
2 T. chopped fresh parsley
1 T. chopped fresh cilantro

Dressing:
1/4 C. olive oil
3 T. white wine vinegar
1 T. fresh lemon juice
1/8 tsp. cumin
1/4 tsp. chipotle chili powder
1 clove garlic, minced
1 T. sugar
pinch salt
pinch black pepper

Place drained/rinsed beans, corn,
onion, peppers, parsley & cilantro in
a large bowl. Mix all dressing ingredients
in a small bowl & whisk well – pour over
bean mixture & toss to coat. Chill until
ready to serve. Serves 6-8

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

Fried Pork Chops & Gravy

5-6 center-cut pork chops (about 3 lb)
1 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
3-4 T. oil for frying (or bacon drippings)
2 1/2 C. water
1/2 C. milk
=
Recipe makes chops & gravy –
you can serve with cooked
mashed potatoes, rice, noodles,
etc. to serve 5-6 people
=
Heat oil in large skillet.
Place flour in a shallow pan (like a
pie plate) – whisk in black pepper, salt &
garlic powder. Dredge chops in flour until
fully coated on both sides & brown chops
on both sides. Turn down heat, cover skillet
& cook about 15 minutes until chops are
thoroughly cooked. Remove from pan &
place on a plate – cover to keep chops warm.
Add enough flour to skillet to make a paste
(you can use the flour from dredging & might
need a bit more) Cook & stir until flour is
browned; add water & milk & bring to a boil.
Cook to desired thickness for gravy. (Makes
about 2 1/2 C. gravy) Serve over chops &
cooked rice, mashed potatoes or noodles.

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

Crockpot Catalina Chicken Thighs

1 lb. boneless skinless chicken thighs
3/4 C. Catalina salad dressing
1 C. pineapple chunks
1/4 C. juice from pineapple chunks

2 C. cooked rice

Place chicken in bottom of crockpot;
pour dressing on top. Top with pineapple
chunks & pour pineapple juice on top.
Cover & cook on Low 3-4 hours or
High 1 1/2 – 2 hours. Serve over a bed
of cooked rice – ladle sauce over top.
Serves 3-4

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

BBQ Chicken Dinner Packets
(Grill recipe or oven)

1/2 C. BBQ sauce
2 c. thinly sliced small red-skinned
potatoes (4-6)
4 boneless skinless chicken breasts
(5 oz, ea)
1 C. chopped green bell pepper
1/4 C. chopped onion
1/4 tsp. ground black pepper
1/2 C. shredded Cheddar cheese

Preheat grill to medium-high heat. Place
four 18 X 12″ pieces of heavy foil on the
counter – spray each with nonstick cooking
spray.
For Each Packet:
spread a generous tsp. BBQ sauce in center
of foil; place 1/2 C. potatoes in single layer
over sauce – spoon another tsp. sauce over
potatoes. Top potatoes with chicken. Spoon
1 tsp. sauce over each breast & top each
with 1/4th of bell pepper, onion & black
pepper. Bring up short sides of foil & double
fold top – double fold both ends to seal each
packet, leaving space for steam to gather.
Place packets on grill; cover grill & cook
15-20 minutes until chicken is no longer
pink in centers (165 degrees F.) and potatoes
are tender. Carefully open packets – sprinkle
1/4 of cheese on top of each breast. Close
foil & allow to stand 2 minutes until cheese
melts. Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as directed above &
place packets on a shallow pan. Bake
20 minutes until chicken is no longer
pink in center & potatoes are tender.

(recipe: readyseteat.com)
————————————–
Roasted Blue Cheese Potato Salad

1 yellow onion, sliced 1/4″ thick
3 lb. baby red potatoes
3/4 C. diced celery
1/3 C. mayonnaise
1/2 C. crumbled blue cheese
2 T. chopped fresh basil
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven 425 degrees F.
Spray bottom of a baking sheet
generously with nonstick cooking
spray. Evenly spread out onion slices
& potatoes on sheet. Bake 20-25
minutes until potatoes are browned
& tender. Chill immediately.
Dice chilled onions & place in a large
bowl with chilled potatoes, celery,
mayo, blue cheese, basil, salt/pepper –
mix until combined. Serve chilled.
Serves 10

(recipe: readyseteat.com)
——————————

Crockpot Chili Dogs

6 Oscar Mayer Selects uncured
Angus Bun-length Beef franks
1 (15 oz) can chili with beans
6 hot dog buns
1/2 C. shredded Cheddar cheese
1/2 C. chopped onions

Place hot dogs in crockpot; top
with chili. Cover & cook on High
1 hour until heated through.
Turn temperature to Low until
ready to serve. Fill buns with
hot dogs; top with chili, cheese
& onions. Serves 6

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

Raspberry Lemonade No-bake Pie

1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed
1 (12 oz) can frozen raspberry (or any
flavor) lemonade, thawed
1 T. lemon juice (only if you want it
more tart)
4 drops red food coloring (optional)
1 (9 oz) prepared graham cracker pie
crust

Garnish:
whipped cream (or Cool Whip,
thawed)
fresh raspberries

In large bowl mix condensed milk,
Cool Whip, lemonade, lemon juice
(if using), & food coloring. Pour into
(baked/cooled) pie crust & smooth
out top. Freeze 4 hours.

A few minutes before serving:

Garnish with above suggested
garnishes & serve. Serves 8

(recipe: whoneedsacape.com)

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

Not much else new around here – husband is
still coughing but isn’t going to the doctor until
next Thursday – we’ll see how that goes.

Babysat my 1 yr old grandson yesterday –
he’s learning new things almost every day
now. As I was getting ready to leave I
pulled my keys out of my purse, looked
over and he’s waving at me like he’s the
Queen of England and saying: “Bye!,
Bye!” I got my son’s attention and said:
“Have you ever seen him do this before?”
Of course, the answer was: “No!” Too
funny – he stood at the door the entire
time I was backing my van out of their
driveway, waving & grinning (of course
I had my window down & was waving at
him, too). Growing up SOoooooo fast!

Enjoy your day;

Hugs;

Pammie

Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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

Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

(recipe: ourtableforseven.com)
————————————

Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

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

Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

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

Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

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

Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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

Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

(recipe: crockpotladies.com)
——————————
Refrigerator Pickles

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

Happy Thursday!

Nice Summer day today – sunny with a slight breeze & 82 degrees F. Finally broke down & went to the doctor today; just getting too fatigued from all the coughing. It’s about what I expected: an allergy thing – he gave me a pill for the coughing, a pill for all the head congestion/draining & told me to keep using the Flonase daily for a week (I thought it was only when you needed it, so I haven’t been using it regularly . . . duh). If I’m not better in 2 weeks call the office & he will order an antibiotic. It was strange today – as I went to get on the scale I got really dizzy & sort of fell off backwards (caught myself but felt really silly). Haven’t had the dizziness before, so that was a new one! Husband & I went out to eat afterwards at Village Place (it’s becoming our local ‘haunt’); while we were there we saw two couples we knew – ‘old home week’! I tried their Chicken Fritter Wrap and it was really good: fried chicken breast chopped up on a flour tortilla with chopped lettuce & tomato & their ZIP sauce (don’t know what’s in it but it was perfect for that sandwich – I also added shredded Cheddar cheese – perfect lunch). PLUS they give you such big orders I had half to bring home for later! YAY!

===========

Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix –
stir until completely mixed together. Fold
in Cool Whip & raspberries*. Add marsh-
mallows & stir together. Cover & refrigerate
salad 30 minutes. Fold salad with a spoon
several times after removing from fridge –
this allows the raspberry juice to spread
throughout the salad. Serves 15

*The raspberries will soften while the
salad sets

(recipe: sugar-n-spicegals.com)
———————————–

Crockpot BBQ Pork Tenderloin

3 lb. pork tenderloin
8 oz. BBQ sauce (your choice)
1 small onion, minced
2-3 cloves garlic, minced
2 dashes hot sauce (optional)
salt/pepper

Salt & pepper loin & place in
crockpot. Add garlic & onion –
pour BBQ sauce over meat; add
hot sauce (if using) & stir to
distribute evenly. Cover & cook
on Low 6-7 hours. Serves 4

(recipe: geniuskitchen.com)
————————–
Hawaiian Macaroni Salad

1 lb. elbow macaroni
1/4 C. white vinegar
3/4 C. mayonnaise
1/3 C. milk
1/4 C. pineapple juice
1/2 C. finely minced sweet pickels
1/2 C. finely minced pickled carrot
1/2 C. finely minced pineapple
salt/black pepper
=
Mix in last, just before serving:
3 T. mayonnaise
3 T. milk
2 T. pineapple juice

Boil pasta until very soft; drain &
return to pot – toss with vinegar.
Set aside to cool. In large bowl
combine 3/4 C. mayo, milk &
pineapple juice – whisk well &
stir in pickles, carrots, pineapple,
salt/pepper. Add cooled pasta to
mixture, stir to coat completely.
Transfer to airtight container (or
cover bowl) – refrigerate several
hours. During this time the pasta
will absorb most of the sauce &
will appear dry & less creamy than
just after mixing. After refrigerating,
combine last 3 ingredients & stir to
combine. Makes 1 1/2 lb. salad

(recipe: spabettie.com)
———————————-
Prima Vera Stuffed Chicken

4 boneless, skinless chicken breasts
2 T. olive oil
kosher salt/ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved/thinly sliced into
half moons
3 medium tomatoes, halved/thinly sliced
into rounds
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
1 C. shredded mozzarella

Preheat oven 400 degrees F.
Place chicken on a cutting board &
make 5 slits in each breast, being
careful not to cut through completely.
Drizzle oil over chicken & season with
salt/pepper & Ital. seasoning. Stuff each
chicken breast with zucchini, tomato,
bell pepper & red onion. Place breasts
in a roasting pan, or other shallow pan.
Sprinkle each breast with mozzarella &
bake 25 minutes until chicken is cooked
through & no longer pink. Serves 4

(recipe: delish.com)
——————————–

Crockpot Campfire Potatoes

5 medium potatoes, sliced
1 stick butter (1/2 C.)
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
1 large clove garlic, minced
1 small white onion, sliced
1/2 C. Parmesan cheese
1 C. Cheddar cheese, shredded

Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix butter, Wors.
sauce, salt/pepper, oregano & garlic.
Add potatoes, cheeses & onion to
bowl with butter mixture – mix until
potatoes are coated. Place potato
mixture in bottom of crockpot &
smooth evenly. Cover & cook on
High 4 hours WITHOUT opening
lid during cooking time. Serves 6

(recipe: themagicalslowcooker.com)
——————————

Strawberry Salad w/Poppy Seed Dressing

1/4 C. sugar
1/3 C. slivered almonds
1 bunch romaine, torn (about 8 C.)
1 small onion, halved & thinly sliced
2 C. halved fresh strawberries

Dressing:
1/4 C. mayonnaise
2 T. sugar
1 T. sour cream
1 T. milk
2 1/4 tsp. cider vinegar
1 1/2 tsp. poppy seeds

Place sugar in small heavy skillet;
over medium-low heat cook & stir
until melted & caramel-colored –
about 10 minutes. Stir in almonds
until coated & spread on foil to cool.
Place romaine, onion & strawberries in
a large bowl. Whisk dressing ingredients
together & toss with salad. Bread
candied almonds into pieces & sprinkle
over salad. Serve immediately.
Serves 10

NOTE: you can also add 2 lb. grilled
boneless, skinless chicken breasts
sliced & added to salad.

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

1-Bowl Lemon Brownies

1 C. flour
3/4 C. sugar
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1/4 C. plain Greek yogurt
3 T. vegetable oil
zest of 2 lemons
2 T. fresh lemon juice

Glaze:
1 rounded C. powdered sugar
zest of 1 lemon
about 2-4 T. fresh lemon juice

Preheat oven 350 degrees F.
Line a 8 X 8″ or 9 X 9″ square
baking pan with foil, leaving extra
foil hanging over sides for ‘handles’.
Place all brownie ingredients in a
medium bowl & stir by hand until
smooth (about 30 seconds); spread
batter into prepared pan & bake
about 20 minutes. Cool in pan 5-10
minutes. Lift out of pan & spread
glaze over warm brownies.

Glaze:
Stir glaze ingredients together in a bowl,
adding juice gradually until glaze is
spreadable.

(recipe: jennycancook.com)

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

Hope you have a GREAT day!

 

Hugs;

 

Pammie