It’s Computer GLITCH Day!

It’s another one of “THOSE” days, it seems. When I picked up our mail last week there was a paper informing me that we had a ‘large letter or package’ that (obviously was too big for our box) had to be picked up at the Post Office Annex. I stopped there Thursday and picked up a large envelope. In Saturday’s mail was another of those forms, this time with no ‘sender name or address’ – I stopped there today only to find out I’d already picked it up! The nice lady behind the counter apologized and said that’s been happening a lot lately – a ‘glitch’ in their system. Last week I stopped at the drive-thru banking to deposit some checks – and waited . . . and waited, etc. a good 15 minutes (which is really rare!). Finally the teller came back to the window and informed me that NEXT TIME I come to the bank I would need to come in and see a manager: Apparently there was a ‘glitch’ in their system and they had my BIRTH DATE wrong on their files! UGH! (I went in today and got that corrected). Next stop: my drug store; I knew there should be 2 prescriptions ready to pick up. My favorite pharmacist greeted me and said: “Wait! There’s something weird here . . . I saw your name on a label but it printed out blank!” (oh boy…here we go AGAIN!). After her going through her computer and kind of freaking out she discovered the error – their computer showed I had prescriptions that NEEDED to be filled but didn’t state they already had been filled! She found them and we went on with our transaction. Crazy, eh? So, on my little jaunt, THREE out of FOUR places I went had computer problems! Oh well – hoping the REST of this day goes smoothly! (It’s OK, I’m not flustered – just a bit amazed at the frequency that happened to me, today.)

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

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries
–
Glaze:
2 T. lemon juice
1 T. butter, melted
1 C. powdered sugar
–
Preheat oven 350 degrees F.
Spray loaf pan with nonstick
cooking spray. In large bowl
beat together butter, sugar,
juice & eggs. In another bowl
combine flour, baking powder
& salt – stir into egg mixture
alternating with milk. Fold in
lemon zest, nuts & blueberries.
Pour batter into prepared pan
& bake 60-70 minutes.

(recipe: all-my-recipes.com)
———————————–

Crockpot Chicken Tortilla Soup

1 lb. cooked/shredded chicken
1 (15 oz) can whole peeled
tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green
chile peppers
2 cloves garlic, minced
2 C. water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 oz) pkg. frozen corn
1 (15 oz.) can black beans,
drained/rinsed
1 T. chopped cilantro
7 corn tortillas
–
Place chicken, tomatoes,
enchilada sauce, onion, green
chiles & garlic in crockpot. Pour
in water & chicken broth; season
with cumin, chili powder, salt/
pepper & bay leaf. Stir in corn,
beans & cilantro. Cover & cook
on Low 6-8 hours or High 3-4
hours.
–
Preheat oven 400 degrees F.
Lightly brush both sides of
tortillas with vegetable oil &
cut into strips – lay strips on
a baking sheet. Bake 10-15
minutes until crisp. Sprinkle
tortilla strips over soup in
bowls when serving.

(recipe: all-my-recipes.com)
———————————–

Hawaiian Macaroni Salad

1 lb. uncooked macaroni pasta
4 T. apple cider vinegar
2 C. mayonnaise, divided
2 C. milk, divided
1 T. brown sugar
1 tsp. salt
2 tsp. black pepper
–
Optional add-ins:
thinly sliced sweet onions
diced celery
finely shredded carrots
chopped pineapple bits
peas
hard-boil egg, chopped
cooked/crumbled bacon
cooked/cubed ham
–
Cook pasta accordg. to pkg.
directions; drain well. Place
pasta in large bowl & sprinkle
with apple cider vinegar, stirring
to coat. Let pasta absorb vinegar
& cool about 10 minutes. Whisk
1 C. mayonnaise, 1 1/2 C. milk,
brown sugar, salt/pepper. Fold
cooled macaroni into dressing,
stirring to coat then cool
completely. Add remaining
1/2 C. milk & 1 C. mayonnaise
along with any add-in’s you might
want – stir to coat. Cover &
refrigerate at least 1 hour. Stir
before serving. Serves 8-10

(recipe: iwasyoudry.com)
———————————
Asparagus Pasta Salad

8 oz. penne pasta, uncooked
1 lb. asparagus, trimmed/cut into
2″ pieces
1 C. halved cherry tomatoes
1/3 C. thinly sliced purple onion

Dressing:
1/3 C. plain Greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. freshly chopped parsley
1 tsp. sugar
1 tsp. lemon zest
salt/pepper, to taste
–
In large pot boil pasta in water
for 12 minutes then add cut
asparagus to boiling water; cook
an additional 2-3 minutes then
drain pasta/asparagus into a
strainer & run under cold water
until pasta & asparagus have
cooled. Drain completely & place
in large bowl. Add tomato &
onion – toss to coat. Whisk
together rest of ingredients for
dressing & pour over pasta –
stir to coat. Refrigerate & serve
chilled.

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

Honey Lemon Shrimp

1/2 lb. large shrimp peeled/
deveined

Marinade:
1/4 C. olive oil
2 T. honey
juice of 1 small lime or half
a large one (2-3 T)
zest of 1 small or half large lime
2 cloves garlic, smashed
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
–
In large ziplock bag combine all
marinade ingredients. When well
combined, add shrimp, squeezing
as much air out of the bag as possible –
close it up & place in fridge. Let shrimp
marinate 30-60 minutes, flipping bag
once or twice during that time so all
shrimp stay covered in marinade.
–
When ready to cook remove from fridge;
let set at room temp 10 minutes. Heat a
large skillet over medium-high heat. (You
do not need to add oil or butter to pan).
You can grill them, threading onto skewers
& grilling.
Add shrimp to pan in a single layer, making
sure they are not over crowded (you can
always cook in more than one batch). Cook
on one side for about 1 minute until they
curl up & start to turn pink. Flip them over
& cook another 30 seconds until shrimp
are opaque. Remove from pan & serve
immediately.

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

Baked Zucchini with Parmesan

4 small zucchini, halved lengthwise
1 T. olive oil
salt/pepper
1/3 C. freshly grated Parmesan cheese
2 cloves garlic, minced
–
Preheat oven 400 degrees F.
Arrange zucchini, cut sides up,
in ovenproof dish large enough
to hold them in single layer.
Lightly brush cut sides with olive
oil & season with salt/pepper. Mix
Parmesan cheese & garlic &
sprinkle on top of zucchini. Bake
15 minutes until zucchini are tender
& cheese is browned. Serves 4

NOTE: Can be prepared ahead of
time & refrigerated until ready to
bake

(recipe: cookstr.com)
—————————-

Crusty Parmesan Chicken

3-4 lb. chicken parts
2 T. olive oil
3 eggs
1 T. water
1 C. flour

Seasoned breadcrumbs:
1 C. plain breadcrumbs
1 C. panko breadcrumbs
2 T. dried parsley (or)
4 T. fresh, chopped
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. basil
1 tsp. salt
1/2 tsp. black pepper
1/2 C. shredded Parmesan or
Romano cheese
–
Preheat oven 375 degrees F.
Coat a large baking sheet with 2 T. olive
oil. Beat eggs with 1 T. water. Mix all
seasoned breadcrumb ingredients. Dredge
chicken as follows:
Dredge in flour, shaking off excess
Dip in egg mixture (let excess drain back
into bowl)
Coat with crumb mixture
–
Place chicken , skin side up, on prepared
baking sheet; repeat with rest of chicken.
Bake 50-60 minutes until juices run clear
and chicken is golden brown. Serves 6-8

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

No Bake Banana Pudding Dream
Dessert

25 Golden Oreo cookies,
crushed (see note)
6 T. butter, melted
8 oz. cream cheese, room temp.
1/4 C. sugar
8 oz. Cool Whip, thawed,
divided
1 (3.4 oz) box instant banana
cream pudding mix
1 C. milk
–
Mix crushed oreos & butter; press
into bottom of 8 X 8″ or 9 X 9″ square
baking pan. Chill 10 minutes. Beat
cream cheese & sugar in large bowl
until smooth; stir in 1 C. Cool Whip
until combined, then spread over
chilled crust. Add pudding mix to
large bowl (you can use same bowl
you used before). Whisk in milk
until pudding thickens. Once set,
spread over cream cheese layer.
Top with remaining Cool Whip &
a few crushed oreos for decoration.
–
Optional: add 1-2 sliced bananas
in between cream cheese & pudding
layers.
Chill at least 2 hours before slicing &
serving. Serves 9-12

NOTE: If you don’t have Golden Oreos-
you can substitute any sandwich cookie
with same ingredients or use Nilla
Wafers or graham crackers with 5
T. butter instead of 6

(recipe: crazyforcrust.com)
===================

The two-day church 50th anniversary celebration
was great – good food, lots of people to re-connect
with. With the extra 15 people in our choir the sound
was HUGE! So much fun to praise the Lord in song
with so many other voices.

Hope you are enjoying a nice Summer day!

Hugs;

Pammie

PS:  Guess I need to add to the earlier
goofy computer problems. Just got a
call from our local hospital wanting to
confirm youngest son’s insurance
information. (I had to take him to
emergency a few weeks ago – all’s
fine.) I told her I gave the hospital/
emergency room ‘paperwork’ person
all that information but relayed it-
again. She said his files came back
marked: “Unable to process” – oh,
great . . . To clear this one up husband
is faxing her over a copy of our
insurance coverage for said son.
And the “FUN” continues . . .sigh

It’s PICNIC Day!

Today starts off a weekend of fun for my church – today we are having an Indoor Picnic! Tomorrow is the 50 year celebration of our church so it’s been almost a month of various fun activities. People who used to sing in our choir are joining the choir today and tomorrow (we have 15 ‘extra’ people!) – I have to be a choir practice at 4 p.m., then at 5 we will have an indoor picnic followed by a Memories presentation/slide show with lots of photos of people who have attended through the years. Tomorrow morning the ‘extra’ people will also be singing with the choir; for the usual Sunday School hour we will be having a group ‘Question & Answer’ period with the various pastors who have been with our church through the 50 years – that ought to be FUN! After the morning service is a catered dinner in the gym – so MORE fun! I’m excited to see people I haven’t seen in many years – one couple in particular; I’ve known them since around 1988 or so, the husband used to be our Youth Pastor at the church I’m at with my special needs group. They moved and are now pastoring a large church up North; I haven’t seen them in a good 15 years so it will be really nice to finally re-connect!

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

Seafoam Salad

1 (29 oz) can pears in heavy
syrup, juices reserved
1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) pkg. Cool Whip,
thawed
1 (6 oz) pkg. strawberry or
raspberry Jell-O
–
Whipped cream
–
Place pears in medium saucepan
over medium-high heat & bring to
boil. Remove from heat & whisk
in Jell-O, stirring until fully
dissolved. Transfer mixture to
blender & add cream cheese &
pears – blend until both are
smoothly incorporated. Pour
mixture into large bowl then
gently fold in Cool Whip. Lightly
spray a Bundt pan with nonstick
cooking spray then pour  mixture
into Bundt pan. Refrigerate
3-6 hours until completely set.
When ready to serve fill a large
bowl (bigger than Bundt pan) with
hot water. Carefully dip bottom of
Bundt pan into warm water to
loosen edges of Jell-O then invert
Bundt pan onto a serving plate.
Top individual servings with whipped
cream, if desired.
Serves 8-10

(recipe: 12tomatoes.com)
———————————-

Israeli Salad

2 large tomatoes, diced
1 large cucumber, diced
1/2 medium red onion, diced
2 bell peppers (any color) diced
juice from 1 lemon, to taste
1 1/2 T. Italian seasoning
4 T. olive oil
salt/pepper, to taste
–
Toss all ingredients together in
large bowl. Eat now or
refrigerate until ready to serve.
Serves 4

(recipe: 12tomatoes.com)
——————————–

Easy Peach Freezer Jam

1 (1.75 oz) pkg. no-sugar-needed
fruit pectin
5-6 ripe peaches, peeled/diced
3/4 C. sugar
3/4 C. unsweetened white grape
juice
5 (8 oz) mason jars or tupperware
containers
1/2 to 1 T. lemon juice
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg
–
In large bowl place ice cubes &
cold water.
Bring large pot of water to boil &
carefully lower peaches into water;
cook 30 seconds then remove from
water & place in ice bath to prevent
further cooking. Once cool, peel skins
off & dice into small pieces. Puree
peaches in food processor or blender
until smooth. Pour grape & lemon
juices in medium saucepan & bring
to boil over medium-high heat – stir
in pectin. Make sure mixture is at a
rolling boil & use a wire whisk to stir
until pectin is fully dissolved – cook
1 minute. Add in peach puree, sugar,
cinnamon & nutmeg – let cook (boiling)
5-6 minutes. Remove from heat & pour
into glass containers, making sure to
leave space on top for jam to expand
in the freezer. Let cool fully then seal
jars & store in freezer. Serves 8-10

(recipe: 12tomatoes.com)
————————————-

Zucchini Tomato Gratin

1 T. olive oil
2 cloves garlic, minced
2 T. finely chopped onion
2 fresh basil leaves, chopped
1/2 C. white rice
2 small zucchini, sliced
1/4″ thick
4 medium tomatoes, sliced 1/2
inch thick
1 C. boiling water
salt/pepper
1/2 C. grated Asiago cheese (OR)
1/4 C. grated Parmesan or
Romano cheese
–
Preheat oven 375 degrees F.
Place oil in 8inch square baking
dish & spread around bottom of
dish. Sprinkle garlic, onion & basil
over oil. Spread rice on top evenly.
Layer zucchini & tomato slices over
rice & pour boiling water over top.
Season with salt/pepper. Bake 20
minutes. Sprinkle top with cheese
& bake another 10-15 minutes
until cheese is golden brown &
vegetables & rice are cooked.
Serve immediately. Serves 4

(recipe: cookstr.com)
———————————

Crockpot Provincial Chicken

2 lb. boneless skinless chicken,
cubed
2 (15 oz, ea) cans diced tomatoes
2 zucchini, diced
1 (10.5 oz) can cream of chicken soup
2 T. balsamic vinegar
1 T. dried, minced onion
2 T. diced parsley
1 T. dried basil
1 C. shredded Cheddar cheese
1/2 C. sour cream
–
cooked bowtie pasta for 6
–
Place chicken, tomatoes, zucchini,
soup, vinegar, onion & spices in
crockpot & mix together. Cover &
cook on Low 4 hours or High 2 hours.
Remove lid, stir in cheese & sour
cream – cook an additional 15 minutes.
Serve over cooked pasta. Serves 6

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

Crispy Corn Bread

1 T. unsalted butter
1 1/2 C. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1 1/2 C. buttermilk
2 T. unsalted butter
–
Preheat oven 450 degrees F.
Place butter in 12″ skillet &
place in oven.

NOTE: Watch butter carefully
When butter in large skillet (in oven)
is smoking, carefully remove from
oven & swirl butter around to coat
bottom of skillet

In large bowl sift dry ingredients together.
In medium bowl whisk egg until
frothy then whisk in buttermilk.
Add wet ingredients to dry &
mix thoroughly. Melt 2 T. butter
in small skillet & whisk into batter.
Pour batter into smoking skillet; it
should sizzle. Bake 15 minutes until
top of bread is golden brown &
edge has pulled away from side of
skillet; remove from oven.
Cut cornbread into 6 wedges in
skillet & serve hot.
Serves 6

(recipe: cookstr.com)
———————————

Garlic Steak & Potato Foil Packs
(grill or oven)

Serves 4

2 1/2 lb. top sirloin steak, trimmed
of fat & cut into 2 1/2″ to 2″ X 2″ pieces
1 lb. baby yellow potatoes, quartered
(or halved if less than 1 inch)
3 T. olive oil
salt/pepper, to taste
1 T. minced garlic
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
Optional: fresh thyme or parsley
for topping
–
OVEN:
Preheat oven 425 degrees F.
In large bowl combine steak
pieces, olive oil, salt/pepper, garlic
& seasonings – toss to combine.
Divide steak & potatoes between
four 12 X 12″ sheets of foil. Wrap
boil tightly around contents to
form foil packets. Place packets in
oven & cook 20-25 minutes until
cooked through to desired doneness*.

GRILL:
Heat grill  to High heat.
Follow same method for preparing
foil packets; place packets on grill
& grill about 10 minutes on each
side until steak & potatoes are
cooked through.
NOTE: If you prefer a char on your steak
open packets at end of cooking & cook
a few minutes directly on grill.

For baking, you can switch oven to Broil,
open packets & broil a few minutes.

*For medium doneness on steak, boil
potatoes first, 5 minutes, before adding
to bowl & proceeding with rest of directions.
(Helps them cook faster once in foil packet).

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

Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta cheese,
cut into small cubes
2 pkgs. taco seasoning mix (dry)
1 lb. ground beef
1 (15 oz) can refried beans
–
tortilla chips for dipping
–
Brown ground beef in a skillet;
drain. Stir in taco seasoning (without
adding water) & place in crockpot.
Add cheese cubes & refried beans
to crockpot & stir. Cover & cook on
Low, stirring frequently. Once cheese
is melted & mixture is heated through
place crockpot on Warm & serve with
tortilla chips for dipping.

NOTE: Poster also said that this dip
is great on burritos. They also, at
various times, have added some salsa
& sliced jalapenos to this dip.

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

Planning on making this for an upcoming

picnic!

Caramel Apple Dump Cake

2 cans apple pie filling (or other fruit)
1 box yellow cake mix
2 sticks butter, melted (1 Cup)
1/2 C. caramel sauce (ice cream topping)
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (or walnuts),
optional
–
Whipped cream, Cool Whip or ice
cream – garnish, optional
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Mix pie
filling & caramel sauce together &
pour into prepared pan- spread evenly
(you may add cinnamon, if using). Pour
dry cake mix on top of mixture & spread
evenly. Top with melted butter & nuts
(if using). Bake 45-50 minutes until top
is golden brown & filling is bubbly around
edges. Serve with optional garnishes.

(recipe: all-my-recipes.com)

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

Our weather has cooled off a bit due
to thunderstorms last evening – it’s
currently 67 degrees F. – looking at
next week it’s going to be in the
mid 80’s (that’s OK!) Glad the pastors
chose to have a INDOOR picnic – “just
in case” of inclement weather!

Hope you are having a GREAT day!

Hugs;

Pammie

I’ve got a HEAD ACHE!

Just spent a good hour talking/listening to women at AAA – UGH! Let me clarify: we received a form from our car insurance (AAA) asking us to fill it in concerning our medical coverage. Husband got a bit frustrated about it and called them 3 days ago (while I was out). It seems he came away with the impression that if we were in an auto accident we would NOT be covered for medical! WHAT? I encouraged him to call AAA again (with both of us on the line) and see what that’s all about. It seems they did not have our updated medical information AND, since we are now BOTH covered by Medicare, things have changed A LOT! For both of us, our medical coverage in accidents will be through AAA, not Medicare – goofy! Throw in LOTS of talking/adjusting money amounts, etc. and our bill will go UP considerably come our next payment due in November – UGH! (Yes, we know we could go through another auto insurance). At the end of said conversation she asks if we would be interested in a AAA Mastercard which would save us 3% on our bill? We decided “OK – whatever…” so she shifts us to another woman (who just happens to be in Florida!). I don’t know exactly how to put this gently – trying not to be POLITICALLY INCORRECT HERE but her accent DROVE ME NUTS! She spoke exceptionally fast and, after about 10 minutes, all I could hear was “Blah, blah, blah Mr. L” (insert our last name) over & over & over. It became a total blur – she asked if my husband wanted me included on the card and the next thing I know – I’M forced to talk with her! DOUBLE UGH! Crazy stuff – it got to the point where I said: “Whatever – I don’t care.” She replied: “Well, Mrs. L – I cannot fill in that portion myself, YOU have to give me your choice of answers.” (Let’s just say: if I were a swearing woman, BOY would she have received my CHOICE ANSWER!”) That being said, we now have a 3% AAA Mastercard coming in the mail. Husband reminded me that the crazy phone call will save us $90 every 3 months – I ‘guess’ it was worth it….sigh.

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

Blueberry Crumble Bars

1 1/2 C. flour
1 1/2 C. quick-cooking oats
1 1/2 C. sugar, divided
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 C. cold butter
2 C. blueberries
2 T. cornstarch
2 T. lemon juice
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Combine flour, oats, 1 C. sugar,
cinnamon & baking soda in large
bowl. Cut butter into flour mixture
until it resembles coarse crumbs.
Reserve about 2 C. flour/butter
mixture (for topping). Press
remaining mixture into prepared
dish to form crust. In a medium
saucepan bring blueberries,
remaining 1/2 C. sugar, cornstarch
& lemon juice to boil, stirring
constantly, until mixture is
thickened, about 2 minutes.
Spread blueberry mixture over
crust & sprinkle with reserved
topping mixture. Bake 25 minutes
until topping is just browned.
Cool before cutting.

(recipe: allrecipes.com)
———————————

Grilled Corn Salad

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 C. diced red onion
1/2 bunch fresh cilantro,
chopped (or more, to taste)
2 tsp. olive oil (or to taste)
salt/ground black pepper, to taste
–
Preheat outdoor grill to medium
heat – lightly oil grill grate. Cook
corn on grill, turning occasionally,
until corn is tender & specks of
black appear, about 10 minutes.
Set aside until just cool enough to
handle. Slice kernels off cob &
place in a bowl. Combine warm
corn kernels with green pepper,
diced tomato/onion/cilantro &
olive oil. Season with salt/pepper
& toss until evenly mixed. Let
rest at least 30 minutes to allow
flavors to blend before serving.

(recipe: supercookingideas.com)
——————————
Parmesan Chicken & Garlic
Zucchini (pan fried)

4 thin chicken breasts, boneless
(under an inch in thickness)
8 T. butter, divided
2 eggs, beaten
1/2 C. Italian bread crumbs (or panko)
1 tsp. pepper
1 C. freshly grated Parmesan cheese
1/4 C. flour
1 tsp. onion powder
2 medium zucchini, sliced semi-thin
3 fresh garlic cloves, minced
–
Breading:
Beat eggs in a shallow dish. In another
shallow dish combine bread crumbs,
Parm. cheese, pepper, onion powder &
flour – stir to fully combine. In large
hot skillet melt 4 T. butter. Dip each of
chicken pieces in egg mixture then coat
in bread crumb mixture – place in hot
skillet with melted butter. Cook on each
side about 4 minutes or until outside
is crispy & browned & chicken is cooked
completely throughout. Remove from
pan & set aside.
Add 4 T. butter to skillet & saute garlic
about 1-2 minutes; add sliced zucchini
& saute until completely tender –
sprinkle with salt/pepper. Add chicken
back to skillet; gently mix & heat about
30 seconds. Sprinkle with Parmesan
cheese & serve. Serves 4

(recipe: myincrediblerecipes.com)
————————————

Pork Chop & Potato Casserole

1 T. vegetable oil
6 boneless pork chops
1 (10.75 oz) can cream of
mushroom soup
1 C. milk
4 potatoes, thinly sliced
1/2 C. chopped onion
1 C. shredded Cheddar cheese
–
Preheat oven 400 degrees F.
Heat oil in large skillet over
medium-high heat; place chops
in oil & sear on both sides. In
medium bowl combine soup &
milk. Arrange sliced potatoes &
onions in 9 X 13″ baking dish;
place browned chops on top then
pour soup mixture over all. Bake
30 minutes. Top with shredded
cheese & bake 30 minutes more.

(recipe: allrecipes.com)
——————————–
Cheesy Garlic Zucchini Bites

2 C. shredded/patted dry
zucchini (about 2 medium)
1 1/4 C. plain bread crumbs
1 C. shredded Cheddar cheese
1 large egg
1/2 C. finely chopped green onion
2 T. chopped dill
2 tsp. salt
1 tsp. garlic powder
–
Ranch salad dressing, for dipping
–
Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In large bowl mix bread
crumbs, Cheddar cheese, egg,
green onion, dill & seasonings until
well combined. One Tablespoon at
a time, press zucchini mixture into
small balls & place on prepared
sheet – repeat, using up rest of
zucchini mixture. Bake about
30 minutes until browned & crisp,
turning over halfway through baking
time. Serve warm with Ranch salad
dressing for dipping, if desired.
Makes 30 bites

(recipe: hostthetoast.com)
——————————–
Crockpot Asiago Spinach Dip

(sorry, can’t make this display without underline!)

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning
–
In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Quick Sauteed Zucchini &
Mushrooms

1 lb. zucchini, ends cut off &
sliced then cut into quarters
6 oz. white mushrooms, chopped
1 C. red onion, chopped
1/2 C. roasted garlic cloves, peeled
1-2 T. olive oil
1/2 tsp. dried oregano
salt/black pepper
pinch red pepper flakes
1/4 C. grated Parmesan cheese
–
Saute all ingredients (except cheese)
in large skillet until onions are tender.
Remove skillet from heat & sprinkle
top with cheese. Serves 4

(recipe: palatablepastime.com)
———————————

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese,
room temp.
1 (14 oz) can sweetened
condensed milk
2 (3.4 oz, ea) pkgs. instant
cheesecake-flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided
–
Wash, cut tops off & slice strawberries
1/4 in thick. Line bottom of 9 X 13″
baking dish with graham crackers (break
if necessary to fit). Combine cream
cheese & sweetn’d cond. milk in large
bowl & beat with elec. mixer until
smooth & creamy. Add pudding mixes
& milk; beat on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half
of mixture over graham crackers in
dish. Arrange a single layer of sliced
strawberries over cream cheese
mixture. Top with another layer of
graham crackers then remaining
cream cheese mixture. Top with
another layer of sliced strawberries.
Cover & refrigerate 6-8 hours. When
serving, top with remaining Cool
Whip – crush remaining graham
crackers & sprinkle over top.

(recipe: leaderrecipes.com)

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

I finished the blue/mint green/white baby
blanket yesterday and am 3/4ths done
with the blue ‘tassels’ blanket. Started a
quick (thick/bumpy yarn) scarf – finished
one of 3 skeins of that yarn so it should be
finished in the next week or so.

Wednesday I had an enjoyable time at
lunch with three of my church ladies –
we went to Olive Garden (soup/salad/
breadsticks). After I stopped at JoAnn’s
and, of course, found another very pretty
thin baby yarn in shades of peach, yellow,
white – am currently trying to decide which
pattern to use to execute another (you
guessed it) baby blanket. Just can’t resist
my ‘go-to’ knitting – I almost feel incomplete
without having at least two patterns going
at once (I’ve read on a knitting site there
are people who feel that way and are doing
5 different projects! YIKES!).

Going to wrap this up and get on with my
day (hopefully with no more crazy phone
calls!).

Enjoy your day –

Hugs;

Pammie

and now it’s Saturday!

Today was supposed to be a trip to a family (husband’s side) reunion but, actually, neither he nor I really wanted to go so we opted to stay home. (This is the same side of the family we just saw a few weeks ago at a family funeral, so it’s not like we haven’t ‘touched base’ lately.) As we get older, both my husband & I are getting ‘set in our ways’ – we’re much happier in our little ‘cave/home’ and don’t like to venture out much (him, much more than me). I enjoy the random quick trips to the grocery/drug stores, library, WalMart, etc. but he would rather just stay home – I’m glad he goes to church on Sundays – gets him out of the house!

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

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding
–
Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

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

Grilled Pork & Peach Kabobs

2 peaches, halved/pitted &
cut into 6 wedges
1 sweet onion cut into 6
wedges
1 1/2 lb. pork tenderloin, cut
into 18-20 cubes
6 skewers (if wood, soak in
water)
3/4 C. honey barbecue sauce
(optional: cooked brown rice)
–
Heat grill to medium heat.
Cut peach & onion wedges in
half crosswise. Thread peach,
onion & pork pieces alternately
onto soaked skewers, leaving
some space in between for
even grilling. Grill skewers
15 minutes, turning occasionally,
until pork juices run clear. Brush
with bbq sauce during last 5
minutes. Serve with cooked rice,
if desired. Serves 6

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

Shrimp & Pasta with a
Tomato Basil Cream Sauce

3 C. elbow macaroni
1 lb. medium shrimp, peeled/
deveined
1 T. olive oil
kosher salt/black pepper,
to taste
–
Tomato Basil Cream Sauce:
1/4 C. unsalted butter
4 cloves garlic, minced
2 T. flour
1 c. vegetable broth (or more,
as needed)
1 tsp. dried basil
1/2 C. heavy cream (or more,
as needed)
1/3 C. julienned sun-dried
tomatoes in olive oil, drained
1/4 C. freshly grated Parmesan
cheese
kosher salt/black pepper, to taste
3 C. fresh baby spinach, roughly
chopped
–
Preheat oven 400 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
In large pot boiling salted, water
cook pasta accordg. to pkg.
directions; drain well. Place
shrimp on prepared baking
sheet; add olive oil, salt/pepper
& gently toss to combine. Bake
just until pink & cooked through,
6-8 minutes.
Sauce:
Melt butter in large skillet
over medium heat; add garlic &
cook, stirring frequently, until
fragrant, about 1-2 minutes.
Whisk in flour until lightly
browned, about 1 minute.
Gradually whisk in vegetable
broth & basil; cook, whisking
constantly until incorporated
about 1-2 minutes. Stir in
heavy cream, tomatoes &
Parmesan until slightly thickened,
about 1-2 minutes. If mixture
is too thick, add more heavy
cream, as needed. Season
with salt/pepper. Stir in
spinach until it begins to wilt,
about 2 minutes. Stir in pasta &
shrimp – gently toss to combine.
Serve immediately.

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

Hillbilly Baked Beans
(Crockpot & Oven methods)

Crockpot:

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans,
drained/rinsed
1 (15.5 oz) can butter beans,
drained/rinsed
1 (16 oz) can pork & beans,
not drained
1/2 C. cooked, crumbled bacon
–
In 5 qt. crockpot combine all
ingredients; stir well. Cover &
cook on High 4 hours or Low
6 hours. Serve immediately.
Serves 8

Oven:
Preheat oven 350 degrees F.
Pour ingredients into 3 qt.
casserole dish. Cover & cook
1 1/2 hours or until hot &
bubbly.

(recipe: mrfood.com)
————————–

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken
breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar
cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved
(can also use regular sized cut into
1 inch pieces)
2 medium zucchini, quartered
lengthwise & cut into 1/2 inch pieces
Optional garnish: chopped parsley
–
Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using
a small sharp knife, cut a slit lengthwise
across each breast to create a deep
pocket. In small bowl mix cream cheese,
Cheddar, mozzarella, parsley & garlic
powder – season with salt/pepper.
Spoon  mixture evenly into pockets;
use toothpicks to seal pockets shut.
Season tops of breasts with salt/pepper
then wrap 2 slices bacon around each
breast. Place on sheet pan; scatter
potatoes around chicken & spray potatoes
with nonstick spray – season with salt/
pepper. Bake 20 minutes Remove from
oven & add zucchini; season zucchini
with salt/pepper, to taste. Return to
oven & bake an additional 20 minutes;
place under broiler an additional 3-5
minutes until bacon is browned & crispy.
Serve immediately with chopped parsley,
if using. Serves 4

(recipe: dinneratthezoo.com)
————————————

Stuffed Corn Bake

1 can whole kernel corn, drained
1 can creamed corn
1 (6 oz) pkg. chicken-flavored
stuffing mix
1/2 C. butter, melted
1/2 C. water
1/2 tsp. garlic powder
–
Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with
nonstick spray. Place all ingredients
in large bowl; mix well. Pour
mixture into prepared dish &
bake 30 minutes. Allow dish
to cool about 5 minutes before
serving.

(recipe: mostlyhomemademom.com)
————————————

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)
–
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Homemade Tomatillo Salsa

8 oz. fresh tomatillos, stemmed/
husks removed
2 fresh serrano peppers
1 small onion, minced
6 sprigs cilantro, chopped
salt, to taste
1/4 C. water
–
Roast tomatillos & peppers until
blackened on both sides under
the broiler. Peel peppers & remove
stems/seeds/membranes (as desired)
Puree tomatillos & peppers in food
processor or blender. Stir mixture
with water, onion, cilantro & salt.
Serves 4-6

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

Brown Sugar Baked Peaches
(recipe serves 1 but can
easily be doubled, etc.)

1 fresh peach
1 tsp. unsalted butter, divided
2-4 tsp. brown sugar, divided
sprinkling of ground cinnamon,
to taste
–
Preheat oven 375 degrees F.
Halve peach(s) & remove pit;
place in a baking dish, skin
side down. Place 1/2 tsp.
butter in hollow of each peach,
top each with 1-2 tsp. brown
sugar & sprinkle top with
cinnamon. Bake until peachs
are tender, about 30 minutes.
Serve warm.

(recipe: thekitchenismy
playground.com)

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

Nice, quiet day so far; spent time yesterday
organizing my yarns (again) – my knit group
ladies & I were chatting about our yarn
‘stashes’ and I mentioned the size of mine –
the replies were: “Only THAT much?” I
said: “I have so much yarn that I will NEVER
be able to knit/crochet it all up before I die.”
They were not  the least surprised – most
described yarn stashes that were MUCH
larger than mine – oh well, to each their
own, right? It’s like Rockefeller(?) said
when asked how much money he needed
to feel like he had enough: “Just a little bit
more.” (I understand his thinking when it
comes to yarns!). I’ve started & ripped out
2 projects lately; have decided to just stick
to the two baby blankets I’m almost finished
with (one is due before September for Detroit
Vets and the other is ‘on hold’ – a friend is
expecting in February & I’m keeping this one
for if she has a boy – it’s blue.) Don’t know if
I mentioned that one of my knit group ladies
stopped by last Tuesday and brought a huge
laundry basket full of yarns – she’s moving &
thought we might like it (says she’ll bring more
before she moves up North). YES, it was
tempting – I took several skeins of thicker,
fuzzy yarns to make a scarf for this winter
for the homeless collection (they’re white
with flecks of light blue, pink – girlie colors).
When I’m faced with all that FREE yarn my
mind goes into OVER-DRIVE- I start thinking
I could make SCARVES out of some of this!
(Mind you, I don’t like knitting with thick
yarns but the temptation is there when you
see the free yarns!) I also grabbed a fall
colors thick, sorta twisted yarn (3 balls)
for another scarf. Am thinking of taking
a break from baby blankets after these
last 2 are done and doing scarves – they
go a little quicker – we’ll see.

Hope your day is going great so far!

Hugs;

Pammie

PS: Just to clarify my latest health update-
ALL of my blood tests came back NORMAL!
I’m fine/healthy – nothing like a little scare
to change things up a bit, eh?

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping
–
Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
thick
1 red bell pepper, seeded/sliced
into strips
olive oil cooking spray
–
Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.
–
Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.
–
Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers (appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives
–
Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced
–
Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese
–
Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped
–
Heat broiler & place oven rack
on lowest level
–
Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil
–
Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla
–
Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:

A shortened version of the original Latin phrase
“Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future.”

–

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

One of “THOSE” days-so far

Have you ever had one of “those” days where things just kind of go WEIRD? Example: stopped at bank drive-thru to deposit/get cash back on several checks. I sat there wondering what was taking SO long when the voice on the ‘box’ said: “Sorry for the long wait but we were checking your birth date with our records. When you can, will you stop into the bank and speak with one of the bank managers? It seems we have your birth date wrong on our records.” (mind you – they had my drivers license right there in front of them) WHAT? Ok . . . whatever. Next I go to the library to pick up two books that the library computer system emailed me reminders for/waiting for me in the “Hold” section – I check, no books. I asked the librarian and he says: “No, I’m sorry I don’t show any holds here for you currently.” Weird #2. Finally go to my local drug store to pick up 3 of MY prescription refills – turns out they only have one for my husband . . . WHAT? Weird #3! Yep, it’s one of “THOSE” days! Now I’m home safe & sound – hopefully it will only get better as the day goes on . . . hopefully!

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

Peach Pretzel Jello Salad

Crust:
2 C. pretzels, crushed
3/4 C. (1 1/2 sticks) unsalted
butter, melted
2 T. sugar
1 T. cinnamon
1/4 tsp. nutmeg

Filling:
2 cans peaches, drained, peaches
patted dry
2 C. boiling water
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) pkg. cream cheese, room
temp.
1 (6 oz) pkg peach jello
1/2 C. sugar
–
Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, sugar,
cinnamon & nutmeg; stir in melted
butter & mix thoroughly. Transfer
mixture to prepared pan & gently
press in even layer. Bake 8-10
minutes; set aside to cool.
In large bowl cream together
cream cheese & sugar then gently
fold in Cool Whip. Spread mixture
over cooled crust. Refrigerate
1 hour until set.
In large bowl combine jello with
boiling water & stir thoroughly
until completely dissolved; let
cool to room temperature. Top
cream cheese layer with peach
slices then gently pour gelatin
over cream cheese layer.
Refrigerate until set, 2-3 hours.
Serves 8-10

(recipe: 12tomatoes.com)
——————————-

Crockpot Bacon/Ranch Potatoes

6 slices bacon
3 lb. red potatoes, chopped
1 1/2 C. shredded Cheddar cheese,
divided
1 T. Ranch seasoning & salad
dressing mix
2 T. chopped chives
–
Preheat 400 degrees F.
Line a baking sheet with foil;
spread bacon in single layer on
sheet. Bake until brown & crispy,
12-14 minutes. Cool then crumble.
Line crockpot insides with foil,
leaving enough overhang to wrap
potatoes on top & spray with
nonstick cooking spray. Play a layer of
potatoes evenly in crockpot, top
with cheese, Ranch seasoning &
bacon crumbles – repeat 2 more
times (reserve 1/2 C. cheese).
Cover potatoes with foil & cook on
Low 7-8 hours or High 3-4 hours.
Sprinkle remaining 1/2 C. cheese;
cover & cook until melted, 1-2
minutes. Serve immediately
garnished with chopped chives.

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

Easy-Cheesy Zuchinni Bake

4 medium zucchini (1 1/2 lb),
unpeeled/sliced into 1/2″ slices
2 T. chopped fresh herbs (basil,
oregano or thyme)
1 T. minced garlic
1/2 C. (no sugar added) marinara
sauce
1/2 C. shredded mozzarella cheese
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. shredded Cheddar cheese
2 T. grated Parmesan cheese
–
Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large bowl
combine sliced zucchini, fresh
herbs, garlic, marinara & Mozz.
cheese. Transfer to prepared
dish; sprinkle with salt & pepper.
Bake, uncovered, 30 minutes.
Carefully remove from oven &
evenly sprinkle top with Cheddar
& Parmesan cheese. Return to
oven 10 minutes until cheeses
are melted & lightly browned.
Allow to sit 10 minutes before
serving.

(NOTE: poster states: “Like most
casseroles, this zucchini bake
tastes better when warm or at
room temperature rather than
when hot.”

(recipe: ninerecipes.com)
——————————

Portobello Onion Tart
(appetizer)

1 sheet frozen puff pastry,
thawed
2 T. olive oil, divided
1/2 lb. sliced baby portobello
mushrooms
1 large onion, halved & thinly
sliced
1/4 tsp. salt
2 large eggs
1 C. (4 oz) crumbled goat cheese
or Gorgonzola cheese
2 tsp. minced fresh rosemary,
(optional)
–
Preheat oven 400 degrees F.
Unfold pastry onto a parchment
paper-lined baking sheet. Using a
sharp knife, score a 1/2″ border
along edges of pastry. Within
border, prick pastry with a fork
all over. Bake 8-10 minutes until
golden brown. Remove from oven;
if center has puffed, flatten gently
with a spatula. In large skillet heat
1 T. olive oil over medium-high
heat. Add mushrooms; cook & stir
4-5 minutes until lightly browned.
Remove from pan. To same pan
add remaining oil & onion; cook &
stir 2-3 minutes until lightly browned.
Return mushrooms to pan; stir in salt.
In small bowl whisk eggs until blended;
stir in cheese & pour into crust. Top evenly
with mushroom mixture. Bake 13-15
minutes until cheese mixture is set. If
desired, sprinkle with rosemary.
Serves 4

(recipe: tasteofhome.com)
——————————

Fried Green Tomatoes

1 unripe green tomato, cored/sliced
very thinly (1/8th inch)
1-2 large eggs, lightly beaten &
whisked with 1-2 T. water
1 C. seasoned flour (salt/pepper)
1 C. finely ground corn meal or
masa harina
1/2 C. buttermilk*
salt/pepper, to taste
cajun seasoning, to taste
hot sauce, to taste
–
Place each of the following
items, 1 per bowl:
(1) buttermilk,
(2) seasoned flour
(3) beaten egg
(4) corn meal

Heat 1-2 inches of oil in large skillet to
shallow-fry to tomatoes. Coat tomato
slices by first dipping in milk, then
into seasoned flour, then beaten egg,
& finally in corn meal. Fry coated tomato
slices 1-2 minutes per side until golden;
drain on paper towels. Serves 2-3

* if you don’t have buttermilk:
Place 1/2 tsp. lemon juice or vinegar
in a 1-cup measuring cup & fill to
1/2 C. measure with milk. Stir with
a fork & let stand 5 minutes – now
you have buttermilk.

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

Broccoli Cheese Salad

2 heads broccoli, cut into
small florets
1 C. cherry tomatoes, cut in
half
1/2 red onion, cut into 1/2″
chunks
1 (6 oz) can whole black olives,
drained
1/2 lb. Monterrey Jack cheese, cut
into 1/2″ chunks
1/2 lb. sharp Cheddar cheese, cut
into 1/2″ chunks
1 C. plain Greek yogurt
1 C. mayonnaise
3 T. honey
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 C. cooked, crumbled bacon
(optional)
–
In large bowl combine broccoli,
tomatoes, onion, olives, & both
cheeses (chunks). In medium
bowl whisk yogurt, mayonnaise,
honey, garlic powder, salt/pepper &
pour over vegetables – toss until
evenly coated. Cover & chill until
ready to serve. Sprinkle top with
bacon before serving (if using bacon).
Serves 12

(recipe: mrfood.com)
—————————-

Ritzy Crispy Cheddar Chicken

Chicken:
4 large chicken breasts, each cut
into 3 large chunks
2 sleeves Ritz (or other butter) crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 C. milk
3 C. grated Cheddar cheese
1 tsp. dried parsley

Sauce:
1 (10 oz) can cream of chicken soup
2 T. sour cream
2 T. butter
–
Preheat oven 400 degrees F.
Place crackers in a food processor or
blender & grind up. Pour milk, cheese &
cracker crumbs into 3 separate pans. Toss
salt & pepper into cracker crumbs & mix
to combine. Dip each piece of chicken into
milk, then cheese. Press cheese into chicken
using your fingers (some will fall off when you
add to cracker crumbs – it’s ok) Press cheesy
chicken into cracker crumbs & press it on.*
Spray a 9 X 13″ baking dish with nonstick
spray. Lay chicken in pan. Sprinkle dried
parsley on top. Cover with foil & bake
35 minutes. Remove foil; bake an additional
10 minutes until edges of chicken are
golden brown & crispy.
In medium sauce pan combine soup, sour
cream & butter using a whisk. Stir over
medium-high heat until sauce is hot –
serve over chicken. Serves 7

*Once cheese melts in oven it will adhere
to crumbs & crackers

NOTE: This recipe can be frozen. Assemble
chicken accordg. to directions. Cover pan
tightly with foil & freeze. When ready to use,
thaw it out completely, then bake 400 degrees F.
35 minutes. It is best to make the sauce fresh
when you are ready to eat.

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

No-bake Chocolate/Pretzel/
Peanut Butter Bars

1 1/2 sticks butter, melted
2 C. pretzel sticks, crushed into
crumbs
1 1/2 C. powdered sugar
1 C. plus 1/4 C. smooth peanut
butter
1 1/2 C. milk chocolate chips
–
In medium bowl stir melted butter,
pretzel crumbs, powdered sugar &
1 C. peanut butter until well
combined. Press mixture into bottom
of ungreased 9 X 13″ baking dish.
Combine chocolate chips & 1/4 C.
peanut butter in a microwave-safe
bowl or measuring cup – microwave
in 30-second intervals, stirring
between, until melted & smooth.
Mix well then spread over layer in
dish. Refrigerate at least 1 hour
before cutting into squares.

(recipe: shared.com)

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

Our weather is STILL gorgeous – in the mid
80’s, sunny with a slight breeze – can’t complain!

Sat down, yesterday, with my two knitting baby
blankets just to check & make sure I didn’t make
any mistakes while talking (lots) at the Ice Cream
Social – all’s good. Tomorrow is all-day baby/kid
sitting; tonight is the last of the Jet’s ceep-dish
vegetarian pizza – YAY! (I’ve learned over the
years that I like this one best – can do without
pepperoni, ham, hamburger, sausage, etc. on
my pizzas – just like the flavors of the veggies
& cheese!).

Hope your day is turning out JUST GREAT!

Enjoy;

Pammie

and a FUN day was had by all!

The Oakland County (MI) Historical Society’s Ice Cream Social; me in costume and my oldest son & his family (grandson #1 Eleven years old, baby grandson #2 Five months old

They had an enjoyable day touring our state’s first governor’s house – very interesting place FULL of history & antiques! I spent the day chatting & knitting so I had fun as well. The weather cooperated; it was breezy & sunny (we were under the tree in the background) so out of the hot sun. My son had mentioned that he wanted our grandson to do the tour, as he remembered it from when we were homeschooling many years ago & I privately arranged for a guided tour of the buildings & grounds – glad to know that history is not lost on my children and grandchildren!

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

 Southern Strawberry Punch
Bowl Cake
(overnight recipe)

1 box yellow cake mix
1 (6 oz) pkg. instant vanilla
pudding mix
1 large can crushed pineapple,
drained
2 (10 oz, ea) pkgs. frozen
strawberries
2 bananas
1 (16 oz) tub Cool Whip,
thawed
–
Bake cake in 2 round cake pans
& set aside to cool. Prepare
pudding mix & place in fridge
to chill. Cut one layer of cake
into small chunks & place in
punch bowl. Spread half of
pudding on top then add half
of pineapple & 1 pkg. strawberries.
Slice one banana on top & spread
half of Cool Whip on top, spreading
to cover completely. Repeat with
another layer – ending with Cool
Whip. Refrigerate overnight.

(recipe: all-my-recipes.com)
——————————–

Crockpot Asiago Spinach Dip

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning
–
In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Cucumber, Tomato, Onion Salad

1 C. water
1/2 C. distilled white vinegar
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
1 T. fresh ground black pepper
3 cucumbers, peeled/sliced
1/4 inch thick
3 tomatoes, cut into wedges
1 onion, sliced, separated into
rings
–
Whisk water, vinegar, oil, sugar,
salt/pepper in large bowl until
smooth. Add cucumbers, tomatoes
& onions – stir to coat. Cover bowl
with plastic wrap & refrigerate
at least 2 hours before serving.

(recipe: all-my-recipes.com)
—————————-
Zucchini Pizza Casserole

4 C. shredded unpeeled zucchini
1/2 tsp. salt
2 large eggs
1/2 C. grated Parmesan cheese
2 C. mozzarella cheese, divided
1 c. shredded Cheddar cheese,
divided
1 lb. ground beef.
1/2 C. chopped onion
1 (15 oz) can Italian tomato sauce
1 medium green or sweet red
pepper, seeded/chopped
–
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Place shredded zucchini in a
colander; sprinkle with salt &
let stand 10 minutes. Squeeze
out moisture. Combine zucchini
with eggs, Parm. & half of
mozzarella & Cheddar cheese.
Press mixture into prepared dish &
bake 20 minutes.
In large saucepan cook beef & onion
over medium heat, crumbling beef
until meat is no longer pink; drain.
Add tomato sauce & spoon over
zucchini mixture in dish. Sprinkle
top with remaining cheeses & add
red pepper. Bake 20 minutes until
heated through. Serves 8

NOTE: Mixture can be frozen:
Cool baked casserole; cover &
freeze. To use, partially thaw in
fridge overnight. Remove from
fridge 30  minutes before baking.
Preheat oven 350 degrees. Unwrap
casserole & reheat on lower oven
rack until heated through & a
thermometer reads 165 degrees F.
in center of casserole.

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

Oven-roasted Corn with
Chipotle Butter
(serves 2)

2 ears fresh corn on cob,
in husk
–
Chipotle Butter:
1/2 C. butter, softened
(1 stick)
2-3 chipotle chiles (canned)
2 tsp. adobo sauce (from
can of chilies)
=
Prepare butter:
Place butter ingredients in a
blender or food processor;
puree until well blended.
Tear off a sheet of plastic
wrap or waxed paper – place
pureed butter on paper & roll
up, forming it into a long log-
shaped roll. Refrigerate or freeze
until ready to use.  Serves 4-6

NOTE: Serve rolled up log or cut
off slices as needed. Butter can
be frozen for up to a few months –
slice off what you need after it’s
frozen.

Butter is good on grilled or roasted
meats, as well. Also on POPCORN!
–
Corn:

Preheat oven 350 degrees F.
Place corn WITH husks on, directly
on oven rack & bake 20-30 minutes
until corn is as tender as you like it.
Peel back husks & remove silks before
serving

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

2-Tomato Gratin

2 large green tomatoes, thinly
sliced
2 large, firm red tomatoes, thinly
sliced
1 small red onion, thinly sliced
4 large cloves garlic, sliced
6 slices whole wheat bread (very
thinly sliced)-toasted & cut into
rectangles
1/2 C. mozzarella cheese, shredded
1/2 lb. thinly sliced provolone cheese
1/4 C. shaved Parmesan cheese
1/2 C. fresh lemon basil leaves
salt/pepper
2 T. balsamic vinegar
3 T. olive oil
–
Preheat oven 375 degrees F.
In 8 X 8″ baking dish alternate layers
of red & green tomato slices with onion,
garlic slices, basil & toasted rectangles
of bread. Place shredded mozzarella
on first layer. Drizzle each layer with
olive oil & balsamic vinegar – season
to taste with salt/pepper. Cover dish
with foil & bake 30 minutes. Remove
foil & top with Provolone & Parmesan
cheeses. Return to oven & bake 25-30
minutes longer until cheese is golden.
Serves 4-5

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

Double Berry Cake

1 C. fresh raspberries
1 C. fresh black berries
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
3 T. canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 C. sugar
1 C. milk

Topping:
1 T. cornstarch
1/4 C. sugar
1 C. boiling water
–
Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick spray. Place
berries in dish. Mix all other
cake ingredients in large bowl
& spread over berries (flour-
milk). In small bowl combine
sugar, cornstarch & boiling water –
mix well & pour over dough.
Bake 45-55 minutes until browned
on top. Serves 9

(recipe: 77recipes.com)
——————————-

Honey Balsamic Grilled
Chicken & Vegetables

1 1/2 lb. boneless skinless
thin sliced chicken cutlets
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper
flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. asparagus (1 bunch),
tough ends removed
2 medium zucchini, sliced
1/4 inch thick
1 red bell pepper, seeded/
sliced into strips
olive oil cooking spray
–
Marinate chicken with pesto,
garlic, red pepper flakes, lime
juice & 1/2 tsp. salt at least
1 hours or overnight for best
results. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.
Heat grill over medium-high heat –
make sure grates are clean & well
oiled to prevent sticking. Put veggies
on 1 large grill tray or 2 smaller ones
(or cook in batches). Spray with olive
oil spray, season with salt/pepper &
cook, turning constantly until edges
are browned, about 6-8 minutes.
Set aside on a dish. Cook chicken
about 4-5 minutes on each side, until
grill marks appear & chicken is cooked
through. Transfer to a platter with
veggies & pour balsamic dressing over
everything. Serves 6

(recipe: skinnytaste.com)
——————————–

Bundt Pan Breakfast

1 C. diced, cooked ham
2 C. tater tots, frozen
1 dozen eggs, whisked
1 tube Pillsbury Grands! biscuits
(8 pkg) diced (raw)
2 C. cheese, your choice
1/4 C. milk
–
Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
spray. Mix all above ingredients
together & pour into pan. Bake
45 minutes. Remove from oven,
place a dinner plate over top of
bundt pan, hold onto plate &
flip over – remove bundt pan.
Let cool a little then cut & serve.

NOTE: You can use any meats or
veggies. Key is: don’t add too much
bread (biscuits) – the tater tots add
just the right amount – they shred
some when cooked so you think
they are hash browns.

(recipe: facebook)
———————————

Apple-Cinnamon Zucchini Muffins

3/4 C. sugar
1/3 C. vegetable oil
2 eggs
1/2 tsp. vanilla
1 C. + 2 T. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. shredded zucchini
1 C. shredded apple
coarse sugar for sprinkling on tops
–
Preheat oven 350 degrees F.
Line 12 muffin tin cups with paper
liners. In medium bowl add sugar,
oil, eggs & vanilla; whisk until smooth.
Add flour, cinnamon, baking soda &
baking powder – stir until just combined.
Fold in shredded zucchini & apple. Use
a cookie scoop to spoon batter into cups.
Sprinkle tops of muffins with coarse sugar.
Bake 25 minutes until a toothpick inserted
into centers comes out clean. Makes 12

(recipe: persnicketyplates.com)

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

Gas prices lately have been jumping more than a yoyo!
A week ago they were at $2.59/9 then dropped to $2.29/9
and now, today they’re back up to $2.49/9 (probably should
have grabbed some when they were lower, right?)

My week has been filled with baby/kid sitting the boys, my
special needs group & knitting. Tomorrow is church then
I’m just going to come home and CHILL! Husband was so
sweet to suggest we order Jet’s Pizza for dinner so I didn’t
have to cook after being busy all day at the Ice Cream Social.
Volunteering there we get free cake & ice cream – I opted for
a half slice of pecan coffee cake – much less sweet than all the
other ‘treats’ I saw there (they had Neapolitan ice cream –
not my favorite, so I passed on that one) – brought home half
of my ‘half slice’ of cake to my husband – I just wanted a taste.

Hope your week is going well – stay healthy (if you can!)

Hugs;

Pammie

 

This Grandma’s not getting any younger!

Just got home from ‘grandkid-watching’ – eight hours! Oldest grandson (11) is self-amusing but our (just turned 5 months) little grandson is not! Just when you think: “Oh, Good! He’s yawning – he’ll take a nap!” he fools you. I watched him the other night because both of his parents had to work – that little stinker was awake from around 5:30 p.m. until 11:45 p.m.! He really fights going to sleep! I left today with his Dad watching him and they were both lying on the couch together – want to guess who fell asleep first? Let’s just say he really gives me a run for my money!

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

Samoa Sheet Cake
(like the Girl Scout Cookie)

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa powder
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce
dash salt

Toppings:
2 1/2 C. sweetened shredded
coconut
8 oz. wrapped caramel candies
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening
–
Preheat oven 350 degrees F.
Spread coconut onto large cookie
sheet & spread evenly. Toast
coconut 5-6 minutes (check
closely & stir a few times) Allow
to cool.
Turn up oven temp. to 400 degrees F.
In large bowl or stand mixer, combine
flour & sugar. In saucepan combine
1/2 C. butter, 1 C. water, 4 T. cocoa
& 1/2 C. shortening; bring to boil
over medium-high heat, stirring
continually. Pour mixture into
flour/sugar mixture & mix 30
seconds. Using elec. mixer:
To bowl add 1/2 C. buttermilk
& stir into batter. Add 1/2 tsp. baking
soda, 1/8 tsp. salt, 2 eggs &
1 tsp. vanilla – mix 1 minute
making sure to scrape bottom of
bowl using rubber spatula to make
sure all dry ingredients are
incorporated.
Spray large rimmed cookie sheet with
nonstick spray & pour batter into
sheet. Bake 20 minutes until a
toothpick inserted into center comes
out clean.
While cake bakes, make Frosting:
In large microwave-safe bowl add 1/2 C.
butter & 6 T. milk – heat to boiling.
Add 1/8 C. caramel sauce, 3 C.
powdered sugar, 1 tsp. vanilla &
dash salt – whisk together with a
fork until smooth (it will be thin)
–
When cake is still warm from oven, poke
holes all over top with a fork & pour
frosting over top of cake. Immediately
sprinkle on toasted coconut. Place
unwrapped caramels in a microwave-
safe bowl. Add 2 T. milk (or evap. milk)
to caramels & heat 30 seconds. Stir &
heat again, in 30 second intervals until
caramels are melted & smooth. Stir
well & drizzle over coconut on cake.
Place chocolate chips in a microwave-
safe measuring cup; heat at 30-
second intervals, stirring after each
one. Add 1/2 tsp. shortening & stir
to combine – drizzle over top of
caramel.
At this point you can either eat it
now OR refrigerate 1 hour so that
it cuts into nice portions.
Serves 16-20

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

Strawberry Spinach Pasta Salad

Salad:
8 oz. penne pasta noodles, cooked
accordg. to pkg. directions
2 C. packed fresh baby spinach
leaves
1 C. sliced strawberries
1 C. pineapple chunks
1/4 C. dried cranberries (or
dried blueberries)
1/4 C. salted cashews or other
nuts (like pecans or walnuts)
–
Orange Poppy Seed Dressing
1/2 C. olive oil
1/3 C. apple cider vinegar
1/4 C. plain Greek yogurt
1 T. Dijon mustard
3 T. honey
1/3 C. orange juice
2 tsp. poppy seeds
pinch salt/pepper
–
Combine all dressing ingredients in
a jar; cover & shake well. Combine
cooked penne, spinach, strawberries,
pineapple, cranberries & nuts in large
bowl – toss with prepared dressing.
Serve immediately or cover & chill
1 hour before serving. Serves 10

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

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)
–
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Cheeseburger Pie

1 tube crescent rolls
1 lb. ground beef
1 small onion, chopped
4 T. ketchup
1 tsp. Worcestershire sauce
sliced cheese – your choice
–
Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. In skillet brown beef; drain
& mix in onions – cook until tender.
Mix in ketchup, Worc. sauce until
well combined.
Separate crescent rolls & arrange
in a star shape with tips pointing
out, on sprayed sheet, with last
piece for center. Place meat
mixture in center going out about
half way to the points. Top each
triangle with 1/2 slice of cheese
then roll tip of crescent roll towards
the center. Bake 15-20 minutes.

Note: you can substitute ground
chicken, pork or turkey instead
of beef.

(recipe: 1krecipes.com)
—————————-

Mexican Pasta Salad

4 C. wagon wheel pasta, cooked/
drqained
1 (15.5 oz) can black beans, drained/
rinsed
1 C. frozen corn, thawed/drained
1/2 C. chopped red pepper
2 green onions, thinly sliced
1/2 C. ranch salad dressing
1 T. taco seasoning mix (dry)
1 T. lime juice
1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1/3 C. finely chopped fresh cilantro
–
Combine first 5 ingredients in large
bowl. Mix dressing, seasoning mix &
lime juice until blended; add to salad &
toss until evenly coated. Add cheese &
cilantro; mix lightly. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————

Texas Cinnamon Butter
great on pancakes/waffles/
toast/bagels, etc.

2 sticks butter, softened to
room temp.
1/4 C. honey
1 tsp. cinnamon
1 tsp. kosher salt
1/2 tsp. vanilla
–
In large bowl combine all
ingredients. Using an elec.
mixer, mix all ingredients
until fully combined & butter
is slightly whipped. Place in a
ramekin (small bowl) &
garnish with a dusting of
cinnamon. Serves 8

(recipe: delish.com)
——————————-

Freezer Cucumber Pickles

4 lb. pickling cucumbers, sliced
8 C. thinly sliced onions (about
8 medium)
1/4 C. salt
3/4 C. water
4 C. sugar
2 C. cider vinegar
–
Rinse ten 2-Cup plastic containers &
lids with boiling water; dry thoroughly.
Divide cucumbers, onions, salt & water
between 2 large bowls; let stand at room
temp. 2 hours – do not drain.
Add 2 C. sugar & 1 C. vinegar to each bowl;
stir until sugar has dissolved. Transfer to
prepared containers, leaving 1 inch head-
space for expansion; freeze up to 6 months.
–
Thaw pickles in refrigerator 8 hours before
using. Serve within 2 weeks after thawing.
Makes 10 pints.

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

Custard Peach Pie

1 unbaked pie shell
1 1/2 lb. fresh peaches (5-6),
peeled/sliced
1 C. plain Greek yogurt
3 large egg yolks
3/4 C. sugar
1/4 C. flour
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1/4 C. (1/2 stick) unsalted butter
1/3 C. flour
1 1/2 T. sugar
1 pinch salt
–
Preheat oven 425 degrees F.
Gently place pie crust in bottom
of pie dish & crimp edges, if
desired. Arrange peach slices
in circles in bottom of crust,
filling bottom of dish. In
separate bowl whisk yogurt,
egg yolks, 3/4 C. sugar, 1/4 C.
flour, vanilla, cinnamon & nutmeg
until combined; pour over peaches.
Cover edges of crust with foil.
Bake 30-32 minutes until center
is almost set.
While pie is baking, make topping:
Topping:
Whisk flour, sugar & salt; cut in
butter until crumbly.
Once pie is out of oven, sprinkle
topping over pie & return to oven
15 minutes until topping is lightly
browned & pie is cooked through.
Remove from oven & let cool
15 minutes before serving.

(recipe: all-my-recipes.com)

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

Our weather is still nice – in the high 70’s, sunny
with a slight breeze – if going to the beach is your
‘thing’, this weather is perfect for that!

Not doing much different – reading, knitting some
(started knitting some toddler headbands for the
Detroit Veteran’s Baby Shower coming up in
September – I’m told the Moms really like them).
This Saturday is the all-day County Ice Cream
Social – I’ll be there with some of my knit group
ladies knitting  (in costume)under the shade of
a sycamore tree! Last year it POURED the entire
day – hoping we have a nice, sunny but COOL
day! We’ll see –

Hoping you are able to enjoy your summer,
too!

Hugs;

Pammie

Thursday thoughts –

Nothing special going on today – YAY! Yesterday was busy with the first of two funerals this week – nice to see family we hadn’t seen in a long time. I got to see one cousin’s husband I haven’t seen in probably 30 years! He’s from Morocco and lives in Las Vegas – great person; he kept saying: “We need to go out to dinner soon!” They will be here until Sunday so maybe that will happen! Today is moderately warm mid 70’s but overcast – supposed to be high 86 today. I ‘should’ go to the library & return/check out some books plus pay our Summer Taxes (building is in same complex) – we’ll see … depends on how motivated I feel!

Lots more very interesting Summer recipes coming in so here ya go:

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

Buttermilk Blueberry Breakfast
Cake

1/2 C. (8 T.) unsalted butter,
room temp
zest from 1 large lemon
1 egg, room temp.
1 tsp. vanilla
2 C. flour (set aside 1/4 C. for later)
2 tsp. baking powder
1 tsp. kosher salt
2 C. fresh blueberries
1/2 C. buttermilk
1-2 T. sugar, for sprinkling
–
Preheat oven 350 degrees F.
Spray 9″ square baking pan with
nonstick cooking spray & line
with parchment paper. In bowl,
using elec. mixer, cream butter
with lemon zest & 3/4 C. plus
2 T. sugar untl light & fluffy. Add
egg & vanilla; beat until combined.
Toss blueberries with 1/4 C. flour
then whisk remaining flour, baking
powder & salt together in another
bowl. Add flour mixture to batter,
a little at a time, alternating with
buttermilk (leave excess flour from
blueberry bowl behind). Fold in
blueberries using a spatula. Spread
batter into prepared pan; sprinkle
top with 1-2 T. sugar. Bake 35-45
minutes. Check with a toothpick
for doneness. If necessary, return
pan to oven for a couple more
minutes.

NOTE: Baking for as long as 10
minutes more might be necessary
if you’re using a smaller pan like
an 8 X 8″.  Let cool at least 15
minutes before cutting. Serves 16

(recipe: alexandracooks.com)
—————————–
Turkey/Tomato/Zucchini Casserole

1 lb. ground turkey breast (or ground
chicken/ground beef)
1 small onion, diced
1 T. minced garlic
salt/pepper, to taste
1 lb. zucchini (about 3 small),
diced
1 C. cooked brown rice
1 (14.5 oz) can Italian-seasoned
diced tomatoes, drained
1 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet heat 2 tsp. olive oil over
medium-high heat. Cook turkey,
onion & garlic until no longer pink;
drain & season with salt/pepper. Stir
in zucchini & cook over medium heat
5 minutes more. Stir in rice, tomatoes,
Ital. seasoning & Parm. cheese – pour
mixture into prepared dish. Top with
Mozz. cheese & bake, uncovered,
20-25 minutes until cheese melts &
casserole is bubbly. Serves 4

(recipe: theseasonedmom.com)
——————————

Bacon-wrapped Asparagus Bundles
(oven or grill)

1 1/2 lb. asparagus spears, trimmed
4-5 inches long tips
olive oil, for drizzling
few grinds black pepper
4 slices bacon or pancetta
chopped chives or scallions,
(optional garnish)
–
Preheat oven 400 degrees F.
Lightly coat asparagus in olive
oil & season with black pepper.
COUNT spears & divide the total
number by four – gather that
number of spears & use a slice
of bacon to wrap the bundle.
Secure the spears together with
cooking twine – repeat with
rest of spears/bacon. (Serves 4)

OVEN:
Place bundles on slotted
broiler pan & bake 12 minutes

GRILL:
Place bundles on hot grill &
cover; cook 10-12 minutes until
bacon is crisp & asparagus bundles
are tender.

(recipe: foodnetwork.com)
——————————-
Cheesy Chicken/Tomato/Mushroom
Casserole

2 lb. chicken breast, diced into
1″ pieces
2 (4 oz, ea) cans sliced mushrooms,
drained/rinsed
2 C. shredded mozzarella cheese
1 (14 oz) can diced tomatoes with
juices
1 C. chicken broth
1/8 tsp. black pepper
1/4 C. sliced green onion (garnish)
1 T. fresh chopped parsley (garnish)
1 T. olive oil
–
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Add 1
T. oil to a skillet; season chicken
breast with salt/pepper then saute
on medium heat on both sides.
Transfer chicken to prepared dish.
Scatter mushrooms & tomatoes over
top of chicken pieces; pour broth
over both. Top with shredded cheese.
Cover with foil & bake 30 minutes.
Remove foil & continue baking
5 minutes until cheese is golden on top.
Garnish with optional garnishes.
Serves 4-6

(recipe: 12tomatoes.com)
——————————-

Couscous Chicken Salad

Dressing:
1/3 C. olive oil
2 T. white balsamic vinegar
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Salad:
2 large boneless/skinless chicken
breasts, cooked/sliced into 1″ pieces
1 1/3 C. whole wheat Israeli couscous,
also known as pearl couscous
1 T. olive oil
2 C. water
1/2 tsp. salt
2 C. packed spinach, coarsely chopped
or torn
2 C. packed arugula, coarsely chopped
or torn
18 oz. (about 3 C.) grape tomatoes/cherry
tomatoes or baby heirloom tomatoes, red &
yellow, halved
1 red bell pepper, seeded/sliced thin
1/2 C. chopped flat leaf parsley
6 button mushrooms, sliced
4 oz. crumbled feta cheese
–
Dressing:
Whisk olive oil, balsamic vinegar, paprika,
salt/pepper in small bowl.

Salad:
In large saucepan over medium-high heat
place 1 T. olive oil. Add couscous, stirring
frequently, cook until lightly golden,
about 4-5 minutes. Add water & salt –
bring to boil. Reduce heat to medium-low,
cover & simmer until water is absorbed,
about 10 minutes. In large bowl combine
spinach, arugula, tomatoes, red pepper,
parsley & mushrooms – add Feta cheese
but do not yet mix. Add couscous. Whisk
dressing to thoroughly combine ingredients
again & pour over couscous.
NOW – mix everything together, allow the
heat of the couscous to warm the dressing
& slightly melt the cheese. Serves 4-6

NOTE: poster said they sliced the chicken
breast in half lengthwise to have 2 thinner
breasts – she grilled hers on a George
Foreman grill

(recipe: 365daysofbakingandmore.com)
————————————–

Fresh Vegetable Salad

Dressing:
1/2 C. sour cream
1/4 C. mayonnaise
2 T. white wine vinegar
2 T. finely seeded/diced jalapeno pepper
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
4 ears yellow corn, cooked/cooled &
cut off cob
2 large tomatoes, seeded/chopped
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped
–
In medium bowl whisk all dressing
ingredients together until smooth.
Set aside to let flavors marry while
preparing salad.

In large bowl mix all veggies together;
pour dressing over veggies & gently
mix together until well combined. Serve
immediately. Serves 8-12

(recipe: whitelightsonwednesday.com)
———————————

Cherry Cheesecake Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) tub Cool Whip,
thawed
1/2 of (7.5 oz) jar marshmallow
creme
2 C. cherry pie filling
1/2 tsp. vanilla
–
Dippers:
chocolate or Nilla wafer cookies or
graham crackers
–
In large bowl cream cream cheese &
marshmallow creme 2-3 minutes until
blended & smooth; mix in vanilla. Gently
fold in Cool Whip until incorporated.
Spread mixture in even layer in 8 or 9″
square baking dish – smooth top evenly
then top with cherry pie filling – smooth
top. Use cookies or graham crackers as
dippers.
Serves 6-8

(recipe: 12tomatoes.com)
———————————–

Brown Rice & Apple Salad

6 C. cooked brown rice
2 Granny Smith apples, cored/diced
2 red bell peppers, seeded/diced
3-4 green onions, whites removed &
thinly sliced
1/4 C. parsley, finely chopped
2-3 T. fresh lemon juice (1 large or
2 medium lemons)
5 T. apple cider vinegar
1/4 C. vegetable oil
salt/pepper, to taste
–
Combine all ingredients in large bowl
& stir to combine until everything is
mixed & well coated with dressing.
Season with salt/pepper & stir to
combine. Serve at room temperature
or chilled. Serves 6-8

(recipe: breadboozebacon.com)
———————————–
Sweet & Sour Squash Salad

3/4 C. sugar
1/2 C. cider vinegar
1/4 C. olive oil
2 T. ranch salad dressing mix (dry)
1/4 – 1/2 tsp. black pepper
1/8 tsp. salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash,
thinly sliced
2 ribs celery, chopped
1 C. chopped red onion
1/2 C. seeded/chopped green bell
pepper
1/2 C. seeded/chopped red bell
pepper
–
Dressing:
In bowl whisk first 6 ingredients
until sugar is dissolved. Place
vegetable in a large bowl; toss
with dressing. Refrigerate, covered,
until cold. Serve using a slotted
spoon. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding
–
Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

(recipe: recipesthatcrock.com)

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

Hope you’re enjoying your day – stay
healthy!

Hugs;

Pammie

Another gorgeous (but hot) Summer day!

Today found me doing what I do, lately – watching the grandsons. This was ‘supposed’ to be 9:30 – noon-ish; turned out to be 9:30 – 3 something, sigh. Oh well, the day went well – oldest grandson went to his friend’s house for the day to go swimming which left just myself & the baby. The baby had 2 immunization shots yesterday and, hence, spent almost the entire day SLEEPING! (I read half of a book, so didn’t waste the time.)

Remember my mentioning the off-yellow & white baby blanket I was going to knit? After knitting a good 6 inches & playing with the stitch changes/color changes I decided to kill it – it went out with the trash today. (Yes, I ‘could’ have unraveled all that yarn, but with the color changes, it just wasn’t worth it.) I feel MUCH free-er! Sometimes ya just gotta make those choices – do I REALLY want to keep doing this pattern for the rest of an entire blanket? NO! I’m sure there will DEFINITELY be more interesting patterns I’ll feel like tackling in the near future.

Lots & LOTS of very interesting Summer recipes – having a hard time keeping up with them all!

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

Lemon Zucchini Cake

1 3/4 C. sugar
6 T. olive oil
2 eggs, room temp.
1/3 C. milk
2 T. lemon juice
1 tsp. vanilla (or almond extract)
2 C. cake flour*
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 C. shredded zucchini, drained/
squeezed dry
2 T. lemon zest

Glaze:
1 C. powdered sugar
1-2 T. lemon juice
–
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray & line with parchment paper.
In large bowl combine flour, baking
powder & salt – whisk together. In
large bowl combine sugar, olive oil;
whisk to combine; add eggs & milk
& whisk to combine. Add lemon
juice & vanilla – stir to combine. Add
flour mixture & stir just until
incorporated. Fold in zucchini & lemon
zest. Pour batter into prepared pan;
bake 45-55 minutes until a toothpick
inserted into center comes out with
moist crumbs. Top of cake should look
dry. Place pan on cooling rack & cool
15 minutes. Using parchment paper,
carefully lift cake from pan. Let cool
completely on rack. Serves 10 (1 loaf)

Glaze:
In small bowl combine powdered sugar
& lemon juice; whisk until smooth.
Drizzle glaze over cooled cake.

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

Herb-butter Salmon & Asparagus
Foil Packets
(oven & grill methods)

4 boneless, skinless salmon fillets
salt/pepper, to taste
1 lb. asparagus, ends trimmed
1 lemon, thinly sliced (+added wedges
for garnish, if desired)
1/2 C. butter, room temp
3 tsp. Italian seasoning
3 tsp. minced garlic
fresh thyme or parsley, optional garnish
–
Season salmon generously with salt/pepper
on both sides. Tear off four 12 X 12″ foil
squares & spray with nonstick spray. Arrange
1 fillet & 1/4 th of the asparagus in center of
each square. Slide lemon slices under salmon.
In small bowl mix butter, Italian seasoning &
garlic; drop large dollops of mixture on top
of salmon. Fold foil tightly around salmon &
asparagus, being sure to seal ends together
tightly so juices & butter don’t run out while
cooking.

OVEN method:
Preheat oven 400 degrees F.
Place packets in oven & bake 20 minutes
until asparagus is tender & salmon is flaky

GRILL method:
Place packets on grill & grill over medium-
high heat 6-8 minutes on each side.

Open packets (being careful to avoid steam)
& drizzle fresh lemon juice over top of salmon;
serve immediately. Serves 4

(recipe: lecremedelacrumb.com)
————————————–
5-Ingredient Summer Salad

1-2 cucumbers, sliced
1 chopped tomato
3 slices bacon, cooked/crumbled
1-2 T. mayonnaise
1/8 tsp. garlic powder
salt/black pepper, to taste
–
Mix mayonnaise & spices
together in small bowl. In large
bowl combine cucumbers,
tomato & bacon – stir in mayo
mixture. Refrigerate 1 hour.

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

4 C. potatoes, peeled/ cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. chopped onion
1 (10 3/4 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
pepper, to taste
dried parsley, to taste
fresh parsley, chopped (optional
garnish)
–
In saucepan over medium heat
boil potatoes until tender; drain &
allow to cool. Saute onions in
reserved bacon drippings over
medium-high heat until tender. In
large bowl mix soup, water, vinegar,
sugar & pepper; mix in bacon &
onion – mix to combine. Pour in
cooked potatoes & parsley – mix
all together & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped
parsley, if desired. Serve warm.
Serves 4

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

5 Ingredient Neiman Marcus Dip

1 C. Cheddar cheese, grated
1/2 C. mayonnaise
1/4 C. slivered almonds
1/4 C. finely chopped green onions
1 pkg. real bacon bits (or 6 slices
bacon cooked/crumbled)
–
Ritz crackers or corn chips for dipping
–
In large bowl combine all dip
ingredients; mix well & refrigerate
at least 30 minutes before serving.
Serve with Ritz crackers or corn
chips for dipping.

(recipe: all-my-recipes.com)
——————————–
Spinach-Parmesan Casserole

2 lb. fresh baby spinach
5 T. butter
3 T. olive oil
3 cloves garlic, minced
1 T. Italian seasoning
3/4 tsp. salt
1 C. grated Parmesan cheese
–
Preheat oven 400 degrees F.
Place 5 C. water in a stockpot &
bring to boil. Add spinach & cook,
covered, 1 minute just until
wilted; drain well. In small skillet,
heat butter & oil over medium-low
heat. Add garlic, Ital. seasoning &
salt; cook & stir until garlic is tender,
1-2 minutes. Spray a 8 X 8″ or 1 1/2
qt. casserole dish with nonstick spray.
Spread spinach in dish & drizzle with
butter mixture then sprinkle with
cheese. Bake, uncovered, 10-15
minutes until cheese is lightly browned.
Serves 6

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
undrained
1 medium green pepper, finely
chopped
3/4 C. packed brown sugar
1/4 C. finely chopped onion
1/4 C. Dijon mustard
1 T. dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
(additional Dijon mustard,
optional)
–
Spray insides of a 4-qt crockpot
with nonstick spray. Combine first
7 ingredients in crockpot. Cover &
cook on Low 3-4 hours until
heated through.
–
Preheat broiler
Place bun bottoms & tops on
baking sheets, cut sides up. Using
a slotted spoon, place ham mixture
on bun bottoms & top with cheese.
Broil 3-4 inches from heat 1-2 minutes
until cheese is melted & tops are
toasted. Place tops on & serve with
additional mustard, if using.
Makes 10 servings

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

2 C. frozen raspberries (or fresh)
1/4 C. sugar
2 C. heavy cream
1 (14 oz) can sweetened,
condensed milk
2 tsp. vanilla
–
Place raspberries & sugar in saucepan
over medium heat; bring to boil. Simmer
5-10 minutes, stirring occasionally, until
raspberries have broken down & mixture
has thickened. Push mixture through a
sieve into a small bowl & discard seeds/
pulp. Allow to cool completely.
Using an elec. mixer, whip heavy cream
to stiff peaks.
In separate bowl, whisk condensed milk &
vanilla; gently fold into whipped cream.
Pour half of mixture into a 9 X 5″ loaf
pan & dollop spoonfuls of raspberry sauce
on top. Swirl sauce through with a toothpick
or knife. Pour rest of ice cream mixture on
top & swirl in more raspberry sauce. Use as
much or as little of the sauce as you like,
or save some for another batch of ice
cream.
Cover loaf pan tightly with foil & freeze
at least 6 hours or overnight before serving.

NOTE: ice cream can be stored in freezer
up to 1 month. Raspberry sauce can be
stored in fridge up to 1 week.

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

Pizza Pasta Salad

3 C. penne pasta, cooked/rinsed
4 tomatoes, chopped
12 slices hard salami, chopped
1 C. (Kraft) finely shredded Italian
Five Cheese blend
1/2 C. sliced fresh basil
1/2 C. grated Parmesan cheese
1/2 C. (Kraft) Tuscan House
Italian salad dressing
–
Combine all ingredients in large
bowl & refrigerate 1 hour before
serving. Serves 10, 1 C. each

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

1 quart (approx 4 C.) strawberries,
hulled
1/2 gallon (approx 8 C) vanilla ice
cream
1 (12 oz) frozen lemonade concentrate,
thawed
–
Optional topping:
Whipped cream or Cool Whip (thawed)
–
Blend strawberries in food processor or
blender until pureed. In large bowl mix
strawberries, ice cream & lemonade –
mix until well blended. Pour into a
freezer-safe container with lid.
Cover & freeze at least 2 hours before
serving. If desired, top with whipped cream
or Cool Whip. Serves 6

(recipe: ourtableforseven.com)

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

Hope all is going well for all of you;
this is one of those ‘busy’ weeks, with
extra events: tomorrow is the funeral
of my husband’s cousin Nick – Sunday
is the funeral of another cousin, JoAnn.
Both were in early 70’s range, both had
cancer – lovely people but sometimes
we just have to accept the fact that
we’re all getting older and these things
are a part of life; they will be missed
but they both got to live long, fulfilling
lives & got to see their children grow up
AND the blessings of seeing & knowing
their grandchildren. Such is life.

Hugs;

Pammie