Feeling MUCH Better, Thank You!

After living with my back being ‘less than great’ since Friday, I can now say that using the Icy Hot Smart Relief TENS therapy machine really worked to relax the muscles in my lower back. It took using it 5-6 times a day (half hour each session) but I finally don’t feel that pain and can stand up straight again! Thank You, Lord! I even cooked dinner last night (Potatoes O’Brian) – first time ‘testing’ how long I might be able to stand without pain or needing to sit down. Tonight is my special needs group – Music/Birthday Night – I’m going to attend but not stand up (much) if I can avoid it. For most of the evening I will be sitting at the piano, so that’s not a problem.

The evening before I felt the back injury I visited my oldest son’s family – while there I did a little ‘gentle’ wrestling with my older (10 1/2) grandson – there, I believe, was my mistake. Usually when he’s at our house we sit in my recliner & ‘wrestle’ – that’s fine. This time, it was sort of impromptu where I was standing up & he sort of ‘bent me over’, grabbing my neck which put my lower back into stress mode – didn’t hurt at the time but the next morning I couldn’t stand up straight without a lot of pain. This was my first visit with BOTH grandsons and it worked out great; I made sure I spent a good amount of time with older grandson FIRST before spending some time holding the baby.

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

2 1/2 C. flour
1/2 C. brown sugar
2 sticks cold, unsalted butter,
cubed
1/4 tsp. salt
3 eggs
2 1/4 C. pecans, chopped
1 2/3 C. corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper. In food
processor or large bowl, mix
together flour, sugar & salt until
combined. Slowly add in cold
butter & mix until mixture is
coarse & crumbly. Pour mixture
into prepared dish & press evenly
onto bottom & around edges to
form crust. Bake 20 minutes until
golden brown. Remove from oven.

In large bowl whisk eggs, corn syrup,
sugar, honey, butter & vanilla. Fold
in pecans & mix until thoroughly
coated – pour over hot crust. Return
to oven & bake 25-30 minutes until
filling has set. Remove & let cool
completely before removing using
foil, from baking dish. Cut into
bars. Makes 4 dozen

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

Crockpot Spicy Turkey Chili

1 lb. ground turkey
2 jalapeno peppers, seeded/diced
(unless you want more heat – leave
seeds in)
2 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
8 oz. fresh sweet corn kernels
2 (14.5 oz, ea) cans fire-roasted
diced tomatoes
2 C. chicken broth

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

Heat skillet over medium high heat.
Add gr. turkey & brown, breaking
apart with spatula; add diced
jalapenos to skillet & all dried spices.
Stir & cook until turkey is browned &
jalapenos begin to soften. Add mixture
to crockpot along with corn, tomatoes
& broth. Cover & cook on High 2-3 hours
or Low 4-6 (can cook on Low for up to
8 hours). Serve with shredded cheese &
sour cream, if desired. Serves 6

(recipe: slowcookergourmet.net)
————————————

Cheesy Corn-stuffed Chicken

4  boneless skinless chicken breasts
4 oz. cream cheese, softened
1 1/2 C. shredded Pepper Jack cheese
1 ‘pouch’ Libby’s (frozen) Sweet Corn,
drained
seasoning for chicken (salt/pepper or
taco seasoning)

Preheat oven 400 degrees F.
Make a horizontal sliced in side of
each chicken breast (making a pocket).
Mix cream cheese, corn & Pepper Jack
cheese & stuff breasts with mixture.
Place breasts on rimmed cookie sheet
& bake 20-25 minutes until chicken
is done & juices run clear. Serves 4

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

Open-faced BBQ Chicken Sandwich

1 loaf French bread
2 T. butter, softened
1 rotisserie chicken, shredded
3/4 C. BBQ sauce
3 C. mozzarella cheese, shredded
3 green onions, chopped
3 T. cilantro, chopped (optional)

Preheat oven 400 degrees F.
Slice bread in half lengthwise.
Line a large cookie sheet with foil;
spray with nonstick spray. Place
bread on foil & spread 1 T. softened
butter on each half; place in oven to
toast slightly (4-5 minutes). Place
shredded chicken in a bowl & mix
with BBQ sauce. Place bowl in
microwave & heat 4 minutes. Stir
chicken mixture & place on toasted
bread. Sprinkle bread halves with
mozzarella cheese & place in oven
to melt – about 5 minutes. Spread
green onions & cilantro over both
halves & cut into serving sized
pieces. Serves 5-6

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

Simple Roasted Asparagus

1 lb. fresh asparagus, ends trimmed
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Arrange asparagus on rimmed
baking sheet. In small bowl combine
oil, sugar, salt/pepper – drizzle over
asparagus & toss gently until evenly
coated. Bake 15-20 minutes until
lightly browned & tender. Serve
immediately. Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

2 boneless skinless chicken breasts,
about 1 lb.
2 C. chicken stock
1 1/4 C. red enchilada sauce (one 10 oz
can)
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (14 oz) can diced tomatoes with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 tsp. ground cumin
1 tsp. salt (to taste)

Optional garnishes:

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream
tortilla strips/chips

Add all ingredients to crockpot;
stir to combine. Cover & cook
3-4 hours on High, or 6-8 hours
on Low until chicken is cooked
through & shreds easily. Use 2
forks to shred chicken. Serve
warm with optional garnishes.
Serves 4-6

This can be refrigerated in a sealed
container up to 5 days or frozen
for up to 3 months

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

Crockpot Elvis Pudding Cake

1 (3.4 oz) pkg. instant banana cream
pudding mix
3 C. cold milk
1 pkg. yellow cake mix (regular size)
1/2 C. creamy peanut butter
1 1/2 C. peanut butter chips
1/2 C. chocolate chips

Optional toppings:
Whipped cream (or Cool Whip),
sliced fresh bananas

Spray insides of crockpot with nonstick
spray. In medium bowl whish pudding mix
& milk 2 minutes – let stand another
2 minutes until soft-set – pour into crockpot.
Prepare cake mix accordg. to pkg. directions,
add in 1/2 C. peanut butter; pour cake
batter over pudding. Cover & cook on Low
3-3 1/2 hours. Sprinkle peanut butter chips &
chocolate chips on top. Cover crockpot but
turn it off
. Let stand 15 minutes to partially
melt the chips. Serve warm with optional
toppings. Serves 12

(recipe: spicysouthernkitchen.com)

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

Craft-wise, since I’ve been ‘sitting’ a lot
more than I would normally, I’ve finished
up the 40 baby hats for our local hospital
and started knitting more for the Detroit
Veteran’s Baby Shower coming in September.
Along with that project I made the ‘executive’
decision to rip out the green baby blanket
I’d been working on – the yarn is rather
heavy & bulky (and I don’t like knitting with
it!) so I came up with the idea to use it to
crochet a baby blanket instead. (Thank
you, Mary/Mama for the Diagonal Box
Stitch afghan pattern
!) That pattern will
work out MUCH better using this yarn
(in fact, I already started it today). Still
working on the other (thinner yarn) baby
blanket – not sure just yet where it will
be donated.

Weather-wise it’s been a very SPRING
weather – starts out a little chilly (in
the low 30’s) but then climbs to the
upper 40’s & sometimes 50’s! Sunny,
clear, light breeze (of course I’ve only
been able to observe this through the
windows – anxious to just GET OUT
for a change – been inside now for
5 days – ugh! Cabin Fever!)

Hope you are enjoying this lovely
SPRING! Soon we will be seeing
trees, bushes & flowers bursting
forth – can’t wait! We already are
hearing some of the birds singing –
love hearing them, too! Can’t wait
to spot my first Robin – in Michigan
that’s usually our first bird to return
from down South (kind of a Michigan
thing to see who spots one first!)

Hugs;

Pammie

and I’m back – sort of

Today is the first day of Spring – YAY! I always look forward to this, as Spring is my very favorite time of year – everything is fresh & blooming!

Sorry I’ve been ‘out’ of posting, managed to ‘throw’ my lower back out (I have scoliosis and occasionally I move ‘wrong’ and end up in pain). This time I feel like someone’s leaning heavily on my right shoulder & shoving me slightly forward – can’t stand up straight without pain. I’ve had this for many years – it comes & goes, sometimes much worse than right now, usually it goes away after a few days – this has been since Friday and is only slightly diminishing today. I told my husband if it doesn’t get any better soon am going to call for a doctor’s appointment & give in to some muscle relaxers (I don’t like them – make me all goofy/can’t drive & sleep a LOT!). We’ll see – just had to cancel Knit/Crochet Movie night (tomorrow) because of this and because of low interest.

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

Mandarin Orange Cake

1 (18.5 oz) pkg. white cake mix
1 (11 oz) can mandarin oranges,
drained, juice reserved
3 egg whites
1/2 C. oil
2 (8 oz, ea) cans crushed pineapple
3 (1/2 oz., ea) pkg. instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
1 C. sweetened flaked coconut,
divided

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray.
Combine dry cake mix, reserved juice,
egg whites & oil; blend using elec.
mixer on medium speed 2 minutes
until creamy. Fold in oranges pour
into prepared pan. Bake 25-35 minutes
until a toothpick inserted in center
comes out clean. Place pan on wire
rack to cool completely. Pour pineapple
& juice into a medium bowl; stir in
dry pudding mixes. Fold in Cool Whip &
1/2 C. coconut – mix well & chill while
cake is cooling. Spread mixture over top
& sides; sprinkle with remaining coconut.
Serve immediately or keep refrigerated.
Serves 12

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

Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 C. sour cream
2 tsp. vanilla
3 lb. red or green grapes
1/2 C. walnuts or pecans,
chopped

Beat cream cheese & powdered
sugar using elec. mixer until
blended. Add sour cream & vanilla;
beat until smooth – stir in grapes
& chill before serving.

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

6 large bell peppers, any color
2 C. wild rice, cooked
1 lb. ground turkey
2 cloves garlic, minced
1 small onion, diced
1 (16 oz) jar crushed tomatoes
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 1/2 C. sharp Cheddar cheese,
shredded
1 T. olive oil

Cut off tops of peppers, remove
seeds; trim bottoms to help them
sit flat in skillet – rinse thoroughly.
In large pan filled with water boil
peppers 5 minutes then remove
from water & turn upside down
onto a paper towel to dry.
Preheat oven 350 degrees F.
In large skillet add oil, garlic &
onion; saute until tender. Add
turkey & brown until thoroughly
cooked. Add crushed tomatoes,
rice, Ital. seasoning, salt/pepper &
1/2 C. shredded cheese – stir until
blended. Spray a 10 inch cast iron
skillet with nonstick spray.Fill
peppers evenly with mixture &
place in skillet. Bake, uncovered,
25-30 minutes. Remove from oven
& add remaining cheese on top
of peppers. Bake another 5 minutes
until cheese melts. Makes 6 large
peppers

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

Bacon Egg & Cheese Monkey Bread

4 T. butter
6 eggs, beaten
1 (16.3 oz) tube Pillsbury Grands!
refrigerated biscuits
1 1/2 C. shredded sharp Cheddar
cheese
1 (2.52 oz) pkg. pre-cooked bacon,
cut into 1/2 inch pieces (about
1 C.)
1/4 C. finely sliced green onions
(4 medium)

Preheat oven 350 degrees F.
Spray 12-C fluted tube cake pan
(or Bundt) pan with nonstick
spray. Melt 1 T. butter in skillet
over medium heat, tilting pan
to coat sides. Add eggs, reduce
heat to medium-low & cook until
firm but still  moist, stirring
frequently (you’re making scrambled
eggs.) In small microwave-able bowl,
melt remaining butter.Add
1 T. melted butter to bottom
of Bundt pan, brushing with pastry
brush or tilting pan to coat halfway up
sides. Separate dough into 8
biscuits; cut each one into
sixths. Coat biscuit pieces with
remaining 2 T. butter; place half
in bottom of pan. Layer with 1/2
C. cheese, half of bacon, all of
eggs, 1/2 C. cheese & green onions.
Add remaining bacon, remaining
1/2 C. cheese & remaining biscuit
pieces to top. Bake 30-35 minutes
until deep golden brown. Cool
5 minutes in pan then run a spatula
around outer & inside edges of pan
to loosen. Turn over onto a serving
platter. Serves 8

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

1 T. olive oil
2 boneless, skinless chicken
breasts
salt/black pepper
1 onion, chopped
1 T. ground cumin
1 T. chili powder
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, drained/
rinsed
1 C. corn kernels – fresh, canned or
frozen
1 (4 oz) can green chilies
3 C. Frito corn chips
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese
sliced green onions, garnish

Preheat oven 350 degrees F.
Heat oil in an oven-safe skillet over
medium-high heat; add chicken &
season with salt/pepper. Cook until
golden & no longer pink, 8 minutes
per side. Transfer to a plate & let rest
5 minutes, then slice.
Add onion to skillet & season with
salt, cumin & chili powder. Cook until
soft, 6 minutes. Add tomatoes & stir
until combined then add black beans,
corn & green chilies. Return cooked,
diced chicken to skillet & stir to
combine. Simmer until thick, 15 minutes.
Transfer mixture to large bowl & layer
half of Fritos on bottom of skillet;
top with chicken mixture then sprinkle
with both cheeses & remaining Fritos.
Bake until cheese is melted & bubbly,
10 minutes. Garnish with green onions.
Serves 4

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

1 T. olive oil
3 medium red bell peppers,
chopped
1 3/4 C. chopped onion
3/4 C. zucchini, halved lengthwise,
then sliced
1/2 C. chopped celery
1/4 tsp. dried thyme
2 (14.5 oz, ea) cans chicken broth
1 1/2 C. water
1 pkg. Knorr Rice Sides – chicken
broccoli flavor
2 1/3 C. shredded cooked boneless,
skinless chicken breasts

Heat oil in large skillet over
medium-high heat & cook vegetables
& thyme, stirring occasionally, until
vegetables are tender, about 6 minutes.
Add broth, water & Knorr Rice Sides &
bring to boil. Reduce heat & cook,
covered, 10 minutes until rice is tender.
Stir in chicken & serve immediately.
Serves 4

(recipe: dearcrissy.com)
—————————————

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

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

Chocolate Cobbler

2 sticks butter
1 1/4 C. sugar
1 1/2 C. self-rising flour
1 tsp. vanilla
3/4 C. milk

Chocolate layer:
1 C. sugar
6 T. cocoa powder
2 C. boiling water

Preheat oven 350 degrees F.
Melt the butter in a 9 X 13″
baking pan in the oven. Mix
together 1 1/4 C. sugar, flour,
vanilla & milk in a bowl. Once
butter is melted, pour batter
over butter, do not stir. In a
separate bowl mix cocoa &
remaining sugar. Sprinkle mixture
on top of batter. Do not stir.
Pour the boiling water on top &
do not stir. Bake 30-45 minutes;
keep an eye on it after 30
minutes it will brown quickly.

(recipe: Courtney Luper-Facebook)

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

Our weather has been rather goofy –
cold & snow one day (covering the
ground) then melting the next. Today
it’s 38 degrees F., gray & cloudy with
50% chance of showers later. Spring
is here – hopefully soon we’ll be
getting warmer temperatures!

Enjoy your day;

Hugs;

Pammie

a day early but it’s OK!

Tomorrow is St. Patrick’s Day but I still have more recipes to share with you – so I made my post a day early! Today’s weather is a little warmer – sunny & 34 degrees F. (high supposed to get to 37!). I’m good with cold as long as there’s sun & it’s clear out! (Fussy – right?) I’m also in a good mood because I’m going to visit my oldest son & his little family later on this evening – get to see my oldest grandson (10) and his baby brother (almost 3 weeks this Saturday). This will be the first time I, as Grandma, will be around both boys – will have to remember to be extra-attentive to oldest so as not to incite any feelings of jealosy, since oldest was here first.

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

Warm Triple Chocolate Pudding Cake

1 (2 layer) pkg. devil’s food cake mix
2 (3.9 oz, ea) pkgs. Chocolate instant
pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
3 C. miniature marshmallows
3 oz. semi-sweet chocolate

Preheat oven 350 degrees F.
Prepare cake mix as directed on pkg;
spray 9 X 13″ baking dish with nonstick
spray & pour batter into pan. Beat
dry pudding mixes, sugar, milk & water
using whisk 2 minutes; pour over cake
batter. Place baking dish on a rimmed
baking sheet. Bake 55 minutes to 1 hour
until a wooden toothpick inserted into
center comes out clean. Cool 10 minutes.

Heat oven broiler
Top cake with marshmallows & broil,
6 inches from heat, 30 seconds to
1 minutes until marshmallows are
golden brown. Melt chocolate as
directed on pkg; drizzle over top of
marshmallows. Cool 15 minutes.
Serves 16

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

Hot Chili Cheese Dip

8 oz. softened cream cheese
1 can Hormel Chili without beans
1/2 C. chopped green onions
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spread cream cheese in bottom of
9-inch pie plate. Top with chopped
green onion & spread chili on top.
Top with shredded cheese & bake
10 minutes until heated through &
cheese is melted. Serves 10

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

Irish Tavern Steak & Ale Soup

1 lb. chuck or round steak, cut
into 1-inch cubes
2 large potatoes, cut into chunks
1 stalk celery, sliced
1 small onion, sliced
1/2 C. sliced mushrooms
1 tsp. fresh thyme or 1/2 tsp.
dried
1 chicken bouillon cube
1 (12 oz) can beer or ale
1/2 C. cream or evaporated milk
1 1/2 C. shredded sharp Cheddar
cheese
2 T. olive oil

Seasoned flour:
1/4 C. flour
1/2 tsp. salt
pinch black pepper

Heat 1 T. oil in heavy skillet over
medium heat. Mix seasoned flour
ingredients & place in a plastic bag.
Place cubed meat in bag & shake
until meat is coated. Place meat in
hot skillet, shaking off any excess
flour. Brown meat on all sides &
place in crockpot. Return skillet
to heat & add remaining 1 T. oil.
Saute onions, mushrooms, garlic &
celery until almost tender. Place
mixture in crockpot. Add potato
chunks to crockpot & pour beer
over top. Add bouillon cube &
thyme. Cover & cook on High
5-6 hours or Low 8-10 hours*
Turn off crockpot & add cream-
stir well. Add cheese & stir again.
Replace lid & let stand 10
minutes – stir again & serve.
Makes 4 servings.

*Poster recommends cooking
it on High so meat doesn’t break
apart

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

Spicy Red Cabbage

4 oz. raisins
3 T. dark brown sugar
1 clove garlic, crushed
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
salt/black pepper
1 (2 lb) red cabbage, cored/
shredded
1 lb. tart apples, peeled/
cored/shredded
2 red onions, sliced
5 oz. apple cider
2 T. white wine vinegar or
cider vinegar
1 bay leaf

Combine raisins, sugar, garlic,
cinnamon, nutmeg, cloves,
salt/pepper, to taste. Layer
cabbage, apples & onion in
a Dutch oven, sprinkling
sugar mixture in between
layers as you go. Pour cider &
vinegar over top & drop in
bay leaf.
This dish may be cooked either
in the oven or stovetop.

If using oven, Preheat 350 degrees F.
Cover with tight-fitting lid & cook
slowly, stirring occasionally.
You can leave lid off for last 30 minutes
to reduce fluid & concentrate the flavor –
remove bay leaf & discard.

If doing stovetop, cover with tight-
fitting lid & cook slowly 2-3 hours,
stirring occasionally.

Dish can also be prepared ahead &
frozen. Serves 8

(recipe: cookstr.com)
———————————

Crockpot Beer Chicken

2 lb. skinless, boneless chicken
breasts (poster used 8 breasts,
4 oz. each)
1 bottle or can beer
1 tsp. salt
1 tsp. garlic powder
1 T. dried oregano
1/2 tsp. black pepper

Place all ingredients in crockpot;
cook on High 4-5 hours or Low
6-8 hours. Serves 8

(recipe: yummly.com)
————————————–

Crockpot Beef/Beer & Onion Ribs

oil for cooking
3-5 lb. beef back ribs
1 (1.0 oz) pkg. onion soup mix (dry)
1 large onion, sliced thick
1 (12 oz) can beer

Place a large pan over medium-high
heat; coat bottom of pan with cooking
oil & brown ribs then place in 6 qt.
crockpot. Add soup mix, onions &
pour beer over top. Cover & cook
on Low 7-8 hours without opening
lid during cooking time. Serves 4

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

Mint Chocolate Chip Cheeseball

8 oz. cream cheese, softened
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 1/2 tsp. mint extract
green gel food coloring
2 c. mini chocolate chips, divided

animal crackers, graham crackers,
chocolate or vanilla wafers, for
dipping

Cream cream cheese & butter together.
Gradually beat in powdered sugar, then
extract & green gel coloring until desired
color is reached. Stir in 1 C. choc. chips &
transfer mixture to a bowl; refrigerate
at least 1 hour.

Sprinkle 1/2 C. choc. chips on top of a
piece of plastic wrap. Scoop out cream
cheese mixture & place on top of chips.
Sprinkle top of cream cheese with more
choc. chips. Wrap cheese mixture into a
ball & place in a clean bowl. Press into
bowl to form ball. Remove wrap &
invert onto a serving board or cake stand.
Sprinkle with more choc. chips, if needed.
Serve immediately or refrigerate until
ready to serve.

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

Neighborhood Coffee Cake

1 C. (2 sticks) butter
1 1/2 C. sugar
3 eggs
3 C. flour
2 tsp. baking powder
1 tsp. vanilla
1 (21 oz) can blueberry pie filling

Topping:
1/4 C. flour
1/4 c. sugar
2 tsp. butter
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. In large bowl cream
1 C. butter & 1 1/2 C. sugar; add
eggs, one at a time,. Add 3 C. flour,
baking powder & vanilla; mix well.
Spread half of batter into prepared
pan. Using a wet knife, spread pie
filling evenly over batter & cover
evenly with remaining batter.

Topping:
In small bowl mix 1/4 C. flour, 1/4
C. sugar, 2 tsp. butter & cinnamon
using a fork, until crumbly. Sprinkle
over batter & bake 55-60 minutes until
a wooden toothpick inserted into center
comes out clean. Cool in pan on wire
rack. Cut & serve. Serves 15

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

 

Hope you’re having a great day –

Hugs;

Pammie

Crazy Weather – still

Just a few weeks ago we were enjoying close to 50 degrees F. weather – now we’re back to a light dusting of snow on the ground, low 20’s and pretty strong (30 mph) winds . . . welcome to Michigan! Gee, looking at the weather forecast, if we wait until Friday we might actually get up to 40 degrees F.! (But then there’s Friday & Saturday with 80% chance of snow . . . oh, goodie) Sigh –

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

Looking at St. Patrick’s Day coming up – found some recipes for ya

Grasshopper Pie
(overnight recipe)

2 (3 oz, ea) pkgs. cream cheese,
softened
1 (14 oz) can sweetened condensed
milk
15 drops green food coloring
24 chocolate-covered mint cookies,
divided
2 C. Cool Whip, thawed
1 chocolate crumb crust (8 inch)

In large bowl beat cream cheese until
fluffy. Gradually beat in milk until
smooth. Beat in food coloring. Coarsely
crush 16 cookies; stir into cream cheese
mixture. Fold in Cool Whip & spoon into
crust. Cover & freeze overnight.
Remove from freezer 15 minutes before
serving. Garnish with remaining crushed
cookies. Makes 8 servings

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

Farmer’s Cabbage & Pasta

1/4 C. vegetable oil
1 1/2 C. chopped onion (about
2 medium)
4 C. chunked cabbage (about
1/2 medium head)
8 oz. bowtie noodles, cooked
accordg. to pkg. directions
1/4 tsp garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet heat oil over medium-
high heat; saute onions & cabbage
until very soft & light brown. Add
remaining ingredients & cook 3-5
minutes until heated through. Serve
immediately. Serves 6

(recipe: mrfood.com
———————–
Sweet & Sour Irish Cabbage

2 T. vegetable oil
2 T. white vinegar
1/4 C. sugar
1 tsp. caraway seed
1/4 C. water
4 C. shredded green cabbage,
about half a medium head

In large skillet over medium heat,
heat all ingredients except cabbage
2 minutes, stirring constantly. Add
cabbage & stir to coat. Reduce heat
to Low, cover & simmer 20 minutes.
Serves 3

(recipe: mrfood.com)
—————————–

Irish County Chicken Breasts

4 boneless, skinless chicken breasts
salt
1 oz. butter
1 C. fresh white bread crumbs, crusts
removed
2 oz. white wine
juice of 1/2 lemon
8 oz. heavy cream
3 egg yolks
ground black pepper
2 oz. Cheddar cheese, grated

Preheat oven 400 degrees F.
Sprinkle salt on chicken. Melt butter
in large frying pan over medium heat.
Add chicken, cook 10-15 minute until
just lightly colored on both sides. Spray
a ovenproof dish with nonstick spray &
place breasts in dish. Cook bread crumbs
in remaining butter in skillet until golden
but not too brown; remove from pan to
another dish – Deglaze pan with white
wine & lemon juice until it has reduced
to about half it’s volume. Leave in pan
until you are ready to use it. Beat cream
& egg yolks in bowl, season with salt/
pepper & stir in cheese. Pour deglazing
liquid from skillet over chicken, followed
by cream mixture & finish by sprinkling
cooked crumbs over top. Bake 25 minutes
until top is golden & egg mixture is firm.
Serves 4

Serve with new potatoes & green peas

(recipe: cookstr.com)
————————————–

Crockpot Sausage/Hash Brown
Casserole

8 eggs
2 lb. pork breakfast sausage,
cooked/drained*
30 oz. frozen hash browns,
browned
2 C. milk
2 C. Cheddar cheese, shredded

In large skillet cook & brown sausage;
drain & add to 4 qt or larger crockpot.
In same skillet add a little of sausage
drippings (or butter) & cook hash
browns until slightly browned, about
10-15 minutes. Add hash browns to
crockpot. In medium bowl whisk eggs,
milk & cheese until well combined;
pour on top of mixture in crockpot;
stir. Cover & cook on High 2-3 hours
until a toothpick inserted into center
comes out clean. Serves 6-8

*you can substitute ground turkey,
egg beaters & low fat cheese, if
desired

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

Crispy Garlic Parmesan Potatoes

4 potatoes (medium) scrubbed,
not peeled
4 T. olive oil
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. parsley
salt, to taste
4 T. fresh Parmesan cheese,
divided

Preheat oven 450 degrees F.
Line a sheet pan with parchment
paper. Slice potatoes 1/4″ thick &
toss with olive oil, seasonings &
2 T. Parm. cheese. Bake in single
layer 30 minutes until browned,
flipping potatoes after 15 minutes.
Once browned, top with remaining
2 T. Parm. cheese & bake an additional
5 minutes until cheese bubbles &
browns. Serves 2-4

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

Chocolate Mint Parfait Bars

Base:
1 box chocolate cake mix
1/3 C. butter, softened
1 egg
1/4 C. water

Middle Layer:
1 (.25 oz) envelope plain unflavored
gelatin
1/4 C. boiling water
4 C. powdered sugar
1/2 C. (1 stick) butter, softened
1/2 C. shortening
1/4 tsp. mint extract
2-3 drops green food coloring (optional)

Top Layer:
6 T. butter
12 oz. chocolate chips

Base:
Preheat oven 350 degrees
Spray 9 X 13 baking dish with nonstick
spray. In large bowl combine cake mix,
butter, water & egg; beat at slow speed
until mixed then press evenly into bottom
of pan. Bake 10 minutes; cool completely
before adding second layer

Middle Layer:
In bowl dissolve gelatin in boiling water;
cool slightly. Add 2 C. powdered sugar &
blend well. Beat in butter, shortening,
mint & food coloring (if using). Beat 1
minute at Medium speed until smooth
& creamy. Add remaining 2 C. powdered
sugar until smooth; spread evenly over
cooled base.

Top Layer:
In saucepan over Low heat, melt chocolate
chips & butter until smooth, stirring
constantly. Carefully spread evenly over
filling, covering completely. Refrigerate
until firm, then cut into bars. Let stand
at room temperature about 20 minutes
before serving. Store any remaining bars
in fridge. Makes approx. 36 bars.

(recipe: ourtableforseven.com)
====================

Not much new going on around here;
last night was Knit/Crochet night and,
even with the cold, 12 lovely ladies
showed up. We’re planning a Knit/Crochet
Movie night for next Tuesday – that’s where
we get together at one of our ladies houses
& bring food, knit/crochet & watch a movie.
They chose Mexican for the food theme; am
thinking of making enchiladas (just not making
them quite as spicy as for my family). I send
around an email asking anyone interested to
send me what food they’re bringing & then I
try to coordinate it all; they bring movies
they enjoy & then we vote on which one we’ll
watch that evening. (I’m thinking of buying
“Dr. Strange” & bringing it – it was SUCH a
GREAT movie – lots of action, good plot &
plot twists – we’ll see if they vote for that one.

Hope you’re having a good week – enjoy
your day!

Hugs;

Pammie

2 Weeks old already!

I stopped in yesterday to visit & hold our new grandson – he’s officially 2 weeks old today. (first time I’ve actually seen him awake!). He & his Momma are doing great.

===========

Ginger Molasses Cookies w/Cherry
Cream Filling

Cookie:
1/2 C. granulated sugar
1/2 C. brown sugar
1/2 C. vegetable shortening
8 T. butter (1 stick), softened
2 eggs, room temp.
3/4 C. molasses
1 T. crystallized ginger, minced fine
3 1/2 C. flour
2 tsp. baking soda
2 tsp. cinnamon

Filling:
1/2 C. dry cherries, chopped
1/2 C. boiling water
8 oz. mascarpone cheese
1/4 C. butter, softened
1 tsp. vanilla
1 tsp. crystallized ginger, minced fine
2 1/2 C. powdered sugar

Preheat oven 375 degrees F.
Line four sheet trays with parchment
paper. In bowl of standard mixer (using
paddle attachment) add both sugars,
shortening & butter – cream on medium
2 minutes. Lower speed to Low; add 1
egg at-a-time, then increase speed to
mix eggs into batter. Scrape bowl & add
molasses & ginger; mix to combine. In
separate bowl add flour, baking soda &
cinnamon; slowly add to mixture a little
at a time with speed on Medium. Beat
batter just long enough to mix out any
lumps. Using small 1-ounce cookie scoop,
place 12 on each pan. Bake 2 pans at a
time, rotating racks halfway through. Bake
about 10 minutes total. Cookies will puff
up & be darker than raw batter – they will
deflate when cool. Let each pan set 5
minutes then remove cookies to cooling
rack & cool completely.

Filling:
Place cherries in small bowl & cover with
half cup boiling water. In stand mixer with
paddle attachment, place mascarpone, butter,
vanilla & ginger; mix to combine fully. Drain
1/4 C. water from cherries & discard. Add
remaining water & cherries to mascarpone
mixture & beat to combine. Slowly add
powdered sugar with mixer on Low until it
is all mixed in. If it is a bit loose, add a little
more powdered sugar to thicken.
Once cookies are cooled, lay 24 cookies out
on a cookie sheet. Divide filling between them
& top each with another cookie. Wrap &
refrigerate each sheet 1 hour until filling is
firm. Serve chilled. Makes 24 filled cookies.

(recipe: afamilyfeast.com)
——————————————

10-minute Honey Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes (optional)
1 tsp. fresh ginger, minced
2-3 cloves garlic, minced (about 1 T.)
3/4 lb. medium uncooked shrimp,
peeled/deveined
1 T. olive oil
salt, to taste
ground black pepper, to taste
2 T. sliced green onion (optional
garnish)

Cooked rice for 2

Whisk honey, soy sauce, chili flakes
(if using), ginger,& garlic in medium
bowl. In another medium bowl add
shrimp & olive oil; season shrimp
with salt/pepper, toss to coat. Heat a
pan over medium-high heat. Place
shrimp into pan in even layer; cook
on one side until nicely seared, about
1-2 minutes. Flip shrimp over & cook
another minute until just cooked but
still a little translucent in center. Pour
in honey garlic marinade & cook until
shrimp are cooked through, about 1
minute more. Remove shrimp from
pan. If desired, reduce sauce a little
to thicken (keep an eye on it while
reducing, honey makes the sauce easy
to burn if you forget about it on the
stove. Serve with sauce over rice &
garnish with green onion, if desired.
Serves 2

(recipe: tiphero.com)
———————————–
Lemon Butter Chicken & Rice
Skillet Dinner

10 chicken tenders
4 T. butter, divided
salt/pepper
3/4 tsp. Italian seasoning/
divided
3 3/4 C. hot water
4 tsp. chicken bouillon granules
2 T. lemon juice
1/2 tsp. salt
1 1/2 C. long grain rice
fresh parsley, chopped (optional)

Using kitchen shears, snip off white
tendon found in chicken tenders.
Heat large, deep skillet over medium-
high heat. Melt 2 T. butter in pan; place
tenders in butter; sprinkle with salt/
pepper & 1/4 tsp. Italian seasoning.
Brown tenders, turn & brown on other
side. (chicken doesn’t need to be cooked
through, just browned). When chicken is
browned, remove to a plate & cover with
foil. In bowl combine hot water, chicken
granules, lemon juice, salt & 1/2 tsp.
Italian seasoning. Add 2 T. butter to pan &
allow to melt. Use a spatula to loosen bits
of cooked chicken from pan bottom (do
not remove). Pour long grain rice in pan &
allow it to get a bit brown; watch that it
doesn’t burn – only a few minutes. Place
chicken in pan on top of rice & pour broth
mixture on top. Make sure all rice gets
covered with liquid. Cover & reduce heat
to Medium. Cook 20-25 minutes until rice
is tender. Fluff rice with a fork & sprinkle
with chopped parsley (if using). Serves 6

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

Thai Peanut Chicken

1 1/4 lb. chicken breast, cut into
2″ pieces
1 T. vegetable oil
salt/pepper, to taste
1 C. thinly sliced carrots
4 baby bok choy, cut into quarters
2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
1/3 C. creamy peanut butter
2 tsp. fresh lime juice
1 tsp. packed brown sugar
2 T. soy sauce
1/4 tsp. crushed red pepper flakes
1/4 C. chopped, salted peanuts

cooked rice to serve 4

Heat 1 tsp. oil in pan over medium-
high heat. Add carrots & cook 1-2
minutes. Add 2 T. water & cook,
stirring occasionally, 4-6 minutes until
water has cooked off & carrots have
started to soften. Add bok choy & cook
3-4 minutes more, until both bok choy
& carrots are cooked through – season
with salt/pepper, to taste then transfer
to a plate & cover. Wipe out pan with
paper towel. Heat remaining 2 tsp. oil
over High heat; season chicken generously
with salt/pepper & add to pan. Cook,
stirring occasionally, 7-8 minutes until
chicken is browned & cooked through.
Prepare Peanut Sauce:
Place ginger, garlic, peanut butter, lime
juice, brown sugar, soy sauce, red pepper
flakes & 2 T. water in a food processor;
blend until smooth. Add more water to
further thin the sauce if needed.
Return vegetables to pan with chicken &
cook until heated through, 1-2 minutes.
Drizzle peanut sauce over top of
chicken & vegetables; top with chopped
peanuts & serve with rice. Serves 4

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

2-Ingredient Pizza Dough

2 C. self-rising flour (+ more for dusting)
1 C. full-fat Greek yogurt

pizza sauce
your choice of toppings

Place pizza stone (OR) inverted
baking sheet on center rack of oven.
Preheat oven 450 degrees F.

In large bowl place flour & yogurt;
mix using a fork until a ‘shaggy’
dough forms (dough will appear dry
& crumbly at first, it will come together
as you mix it). Turn mixture out onto a
lightly floured surface & knead until dough
is smooth & slightly elastic, about 8
minutes, dusting with more flour if
needed. If dough feels too dry, add water,
a T. at a time & continue kneading until
it is soft & pliable. Divide dough in half;
roll into balls & using a rolling pin-roll
out two 10-inch pizzas. Dust back of
another inverted baking sheet or pizza
peel with more flour or coarse cornmeal;
place a circle of dough on top. Top dough
round with sauce & desired toppings,
leaving a half-inch bare border around
edges. Slide pizza onto preheated stone
or baking sheet*. Bake until crust is
golden & top is bubbling, 8-10 minutes.
Using a large spatula, transfer pizza to
cutting board & let stand 5 minutes.
Repeat with remaining pizza. Serves 4

*Alternatively, you could roll out dough
onto a baking sheet, top as desired &
place sheet in oven to bake.

(recipe: foodnetwork.com)
——————————-

Hawaiian Pasta Skillet

1 T. olive oil
2 C. cubed ham
4 C. rigatoni noodles
1 C. tomato sauce
1 C. chicken broth
1/4 tsp. onion powder
1 1/2 C. mozzarella cheese
1 1/2 C. pineapple chunks
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 C. cilantro leaves, chopped

Heat a large skillet on medium-high
heat; add oil & ham, cook until ham
starts to brown. Add tomato sauce,
broth, onion powder, garlic salt &
pepper – mix until well combined. Add
noodles & continue stirring until all
ingredients are mixed. Bring to boil &
cover with lid. Boil, covered, about
15 minutes until noodles are soft.
Remove lid; stir in pineapple. Remove
skillet from heat & top with mozz.
cheese until it melts into pasta.
Sprinkle top with chopped cilantro
before serving. Serves 6

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

Crockpot Pork Chops with Apples

4-6 pork chops
3 apples, sliced
1 onion, sliced
1 1/2 T. spicy brown mustard
1 T. sugar
1 tsp. cinnamon

Place all ingredients in crockpot,
cover & cook on Low 8 hours,
or High 6 hours.

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

Jo’s Favorite Meatloaf

1 lb. ground pork
1 lb. ground beef
1/2 green pepper, finely chopped
1 large onion, finely chopped
1 C. breadcrumbs
1/2 C. milk
1 egg
1 C. barbecue sauce
salt/pepper, to taste

Preheat oven 350 degrees F.
Mix breadcrumbs with milk in a
big bowl. Add meat & rest of
ingredients (only use about 3/4 C.
BBQ sauce) – mix very well. Spray
a loaf pan heavily with nonstick
spray. Place meat mixture into
pan & shape to form a loaf. Top
with remaining BBQ sauce. Bake
1 hour or until fully cooked.
Serves 6

(recipe: jocooks.com)
——————————————–

Easy No-Bake Peanut Butter Bars

1 C. peanut butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/3 C. creamy peanut butter
(1 C. 4 T.)
1 1/2 C. milk chocolate chips

In medium bowl mix melted butter,
graham cracker crumbs, powdered
sugar & 1 C. peanut butter until
well blended. Press evenly onto
bottom of ungreased 9 X 13″ baking
pan.* Melt chocolate chips in
microwaveable bowl with peanut
butter, stirring every 30 seconds
until melted & smooth; spread
over peanut butter layer. Refrigerate
at least 1 hour before cutting into
squares. Makes 16 squares

*Poster made hers in 9 X 9″ square
pan because she wanted them thicker

(recipe: myrecipemagic.com)

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

Weather-wise we have been VERY fortunate-
Wednesday day & evening there were up
to 60 MPH winds in our area (actually for
3 counties!). We did not lose power (Thank
YOU, Lord!) but quite a few people we know
did. I went grocery shopping yesterday &
heard that our 2 big grocery stores in my
area both had power BUT their credit-
card reading machines didn’t work. By
the time I got in the checkout line they
were working – YAY! Lots of trees/limbs
down, some friends lost shingles but
other than some branches, we’re good.

Started another baby blanket yesterday –
found a ‘new to me’ pattern so I’m happily
knitting away using a pink/white/blue
variegated baby yarn.

Not much else new except:
Image may contain: text and nature

Hugs;

Pammie

Success!

After much work, frustration, experimentation, etc. my husband FIXED MY SEWING MACHINE! He went back over the video from the other day, took more parts apart and discovered there was a tiny black thread wrapped around behind the bobbin holder (inside) – which is what was locking the entire machine up! Total time (approx.) he spent working on it: around 3 1/2 – 4 hours – cost: FABULOUSLY FREE! I’m happy with my very old machine – it goes forward & backward, making me happy! YAY!

==========

Lemon Sticky Buns w/Cream
Cheese Glaze

1 (3 oz) box Lemon Jell-O
(1 lemon) 1 T. juice & 2 tsp. zest,
divided
1 1/2 C. powdered sugar, divided
2 (8 oz, ea) tubes refrigerated
crescent dinner rolls, divided
1/4 C. butter, melted/divided
2 oz (1/4 of 8 oz pkg) cream cheese,
softened

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In bowl combine dry Jello, lemon
zest & 1/2 C. powdered sugar.
Unroll 1 tube crescent dough onto
work surface; firmly press perforations
& seams to form 12 X 4″ rectangle. Brush
with half the butter then sprinkle with
half Jello mixture. Roll up, starting at
one short end; cut into 6 slices. Arrange
slices, cut-sides up, in prepared pan –
repeat with remaining dough, butter &
Jello mixture. Bake 30 minutes until
golden brown. Cool 5 minutes.
Mix cream cheese, lemon juice & remaining
powdered sugar until blended. Drizzle
glaze over warm rolls. Serves 12

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

Creamy Chicken & Mushroom Pasta

salt/black pepper
1 lb. corkscrew or cavatappi pasta
olive oil
1 lb. skinless chicken breast
1 T. unsalted butter
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
1 small onion, diced
3 T. flour
1 1/2 C. Half & Half
1 1/2 C. chicken broth
1/2 C. grated Parmesan cheese
plus  more for serving
1 tsp. chopped fresh oregano
1 C. baby arugula, roughly chopped

Cook pasta accordg. to pkg. directions
until al dente; drain, reserving 1/2 C.
pasta water – return pasta to pot. In
large skillet over medium-high heat, heat
1 tsp. olive oil. Season chicken with
salt/black pepper & sear chicken until
golden & no longer pink, about 8
minutes per side. Transfer to plate &
let rest, then cut into cubes. Return
skillet to medium-high heat & melt
butter. Cook mushrooms until golden,
5 minutes then add garlic & onions &
cook, stirring occasionally, 4-5 minutes.
Add Half & Half, broth, Parm., oregano,
1 tsp. salt & 1/2 tsp. pepper. Bring to
boil, reduce heat & simmer 5 minutes.
Fold cooked pasta into sauce with chicken &
it’s juices, & arugula. If sauce is too thick,
add pasta water until you reach desired
consistency. Top with more shredded
Parmesan & serve. Serves 4

(recipe: delish.com)
————————————-

Crockpot Cinnamon/Sugar Butternut
Squash

1 (3-4 lb) butternut squash
1/2 C. butter (1 stick)
3/4 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 pinch ground cloves
dash salt

Peel squash; cut into squares &
discard seeds. Place squash in crockpot.
Cut butter into slices & place all over
cut squash. In small bowl mix together
brown sugar, cinnamon, nutmeg, cloves
& salt – sprinkle mixture over squash &
butter. Cover & cook on High 3 hours
without opening lid during cooking time.
Serves 8

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

Crispy Fried Onion Casserole

3 C. cooked, shredded chicken
1 (16 oz) container French onion
chip dip
1 (10.5 oz) can mushroom soup
1 C. Cheddar cheese, grated
1 C. sour cream
1 1/2 C. French fried onions, lightly
crushed

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. Combine Fr. onion dip,
soup & sour cream in large bowl; fold
in shredded chicken & cheese. Pour
mixture into prepared pan. Bake 25
minutes until golden brown & bubbly.
Top with fried onions; return to oven
5-10 minutes. Remove from oven &
let cool 5 minutes before serving.
Serves 6-8

(recipe: 12tomatoes.com)
——————————————
Crockpot Broccoli Beef

2 lb. flank steak, thinly sliced &
cut into 2″ strips
5 C. fresh broccoli cut into florets
1 1/2 C. beef broth
2/3 C. soy sauce
1/3 C. brown sugar
1/4 C. cold water
5 cloves garlic, minced
2 T. cornstarch
2 T. peanut oil
3/4 tsp. red pepper flakes,
(optional)
kosher salt/fresh ground black pepper,
to taste

(I would recommend serving this
over cooked rice)

Spray insides of crockpot with nonstick
spray. Add steak strips, beef broth, soy
sauce, brown sugar, garlic, peanut oil &
red pepper flakes (if using). Cover & cook
on High 2 hours until steak is cooked
through but still tender (or Low 4-5 hours).
After 2 hours cooking, whisk cornstarch &
water in small bowl then stir into beef
mixture. Stir in broccoli & cover. Continue
cooking 20-25 minutes until broccoli is
fork-tender. Spoon beef & broccoli into
bowls – serve hot. Serves 6

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

Chili Cheese Enchiladas


4 C. your favorite chili, heated to hot
2 T. butter
2 T. flour
1 1/2 C. whole milk
2 C. shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. white pepper
2 shakes your favorite hot sauce
6 (8 inch, each) flour tortillas
2 C. shredded PepperJack cheese

Optional Toppings:
diced tomatoes, shredded
lettuce, chopped cilantro,
sliced black olives, minced
red onions, sour cream

Preheat oven 425 degrees F.
In medium sauce pan over medium
heat, melt butter & add flour. Cook
3 minutes, stirring often. Add cold
milk one-third at a time, mixing each
third in before adding next. Mixture
will start out thick then thin down
as you add remaining milk. Add Cheddar,
salt/pepper & hot sauce – stir. Add more
milk if too thick. Ladle a little sauce into
bottom of 9 X 13″ baking dish. Lay out
6 tortillas on your counter; divide
chili between them, filling one at a time.
Fold in each side & place, seam sides down,
in pan – repeat for remaining 5. Pour
remaining sauce over tops of each &
cover with PepperJack cheese. Bake,
uncovered, 30 minutes then finish under
broiler to brown tops. Serve with
optional toppings, if desired. Serves 6

(recipe: yummly.com)
———————————

Vegetable Chowder

3 C. diced/peeled potatoes
2 1/2 C. broccoli florets
1 C. chopped onion
1 C. grated carrots
2 celery stalks, diced
4 tsp. chicken bouillon granules
3 C. water
3/4 C. butter, cubed
3/4 C. flour
4 C. milk
1 tsp. salt
1/4 tsp. pepper
1 C. cubed fully-cooked ham
1 C. shredded Cheddar cheese

In Dutch oven combine potatoes,
broccoli, onion, carrots, celery,
bouillon & water; simmer 20 minutes
until vegetables are tender. In large
saucepan melt butter & stir in flour.
Cook & stir over medium heat 2 minutes.
Whisk in milk, salt/pepper – bring to boil.
Cook & stir 2 minutes until thickened –
add to vegetable mixture with the ham.
Simmer 10 minutes until heated through.
Stir in cheese just until melted.
Serves 12 (3 quarts)

(Recipe: tasteofhome.com)
——————————-

Chicken-fried Steak & Creamy Gravy
(not a ‘diet’ meal)

5 lb. top or bottom round (beef), sliced
1/2 inch thick
3 C. milk
salt/ground black pepper
5 C. flour
2 eggs, lightly beaten
1 quart vegetable oil, for frying
2 C. heavy cream

In shallow dish place 2 C. milk &
steak slices for 1 hour. Drain &
dry using paper towels. Season
meat using salt/pepper & sprinkle
lightly with 2 T. flour. Pound meat
to 1/4 inch thickness using a meat
tenderizer or mallet. In a shallow
bowl, combine eggs & remaining 1
C. milk; lightly dip meat into egg
mixture. Dredge meat in remaining
flour, reserving 2 T. – dredge twice
more, shaking away any excess. In
large cast iron skillet, pour 1 inch of
oil. Heat oil until hot & fry steak in
batches until golden brown on each
side.

NOTE: Oil will have to be changed
out at least once for this amount of
meat.

Continue frying until all floured
meat is cooked. When cooked, pour
off all but 1 T. oil. Remove skillet
from heat, stir in 2 T. flour & mix
into oil. Return to Low heat; add
cream & bring to a simmer,
stirring constantly & scraping up
the browned bits that cling to bottom
of pan, until cream gravy thickens.
Season to taste with salt/pepper &
serve hot with gravy on top.
Serves 8-10

(recipe: cookstr.com)
—————————————-

Peanut Butter Whip Brownies

1 box of your favorite brownie mix &
ingredients to prepare
1 C. peanut butter
1 (8 oz) pkg. cream cheese, room temp.
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 C. M & M’s candies

Prepare brownies per pkg. directions – bake
& cool.
Prepare topping:
Beat softened cream cheese in mixer bowl
until light & fluffy. Add peanut butter &
beat until combined. Slowly add powdered
sugar & beat. Once incorporated, fold in
Cool Whip  & beat about 30 seconds.
Spread topping on cooled brownies in
even layer the sprinkle top with M & M’s.

(recipe: kleinworthco.com)
====================

Our weather today is totally CRAZY! It’s
47 degrees, sunny with fluffy little clouds
in the sky and the wind is 53 MPH! Trees
are swaying madly, sounds VERY loud out
there – (if the sky were dark I’d really be
worried/tornado weather) but it’s clear.
I have special needs group tonight &
bad weather does not bode well with
them – wonder how many people will
show up. It’s also Music/Birthday night-
if the power goes out you can pretty
well expect I’m going to be pounding
out songs on the piano for them to
sing to take their minds off the
situation!

Hope your weather is being ‘good’
to you today!

Hugs;

Pammie

Busy day – and goofy

Have you ever had one of those kind of ‘goofy’ days where things don’t quite go the way you hoped? Yep, that was today, for me. I didn’t start out with any particular plans but slowly projects began to show themselves ‘needy’ of being accomplished. I went outside to pick up the newspaper and thought: “OK – I GIVE UP! YES, I know I need to sew some new porch curtains!” That got me started on locating just where I’d put the rods (we needed new ones) that I bought many months ago and just where was that remnant of fabric I bought years ago specifically for that purpose? Found them! Measured the windows (2), measured the fabric, cut it to size, got out my good old circa 1940’s (or there abouts – see photo) machine and hooked it up (it’s one of the first portable electric machines by Singer). Got everything lined up to begin sewing – it sewed maybe 3 stitches forward & froze/locked up. OK, I thought – maybe I need to back it up & try again – NOPE, locked up completely! After fiddling with it for awhile I asked for my dear husband’s help (he’s great with all sorts of machinery). To sum this up: After over 2 hours working on it for him, about 1 with me assisting we STILL couldn’t get anywhere! Called JoAnn’s and asked just when their sewing machine repair guy would be in the store next – have to wait a week – sigh. The curtains are NOT a big deal, it’s just frustrating to think of all that time & effort only to get nowhere. Husband has been on the ‘net’ for about half hour now and found a site/video that shows how to repair the area we had trouble with – now husband wants a second try at fixing it (hopefully tomorrow or some other time, I’m DONE for today!). Crazy stuff.

Managed to finish the pink baby blanket & crochet a shell-like border around it twice (I’m not a great crocheter, this border was done with me sort of ‘making it up as I went’ – looks good, so I guess we’re ‘good to go’, so to speak.

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

German Chocolate Dump Cake


1 C. sweetened flake coconut
1 1/2 C. chopped pecans/divided
1 box Devil’s food cake mix plus
ingredients to make cake
8 oz. cream cheese, softened
1/2 C. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 C. powdered sugar
1/2 C. semisweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Sprinkle coconut &
1 C. chopped pecans in bottom of pan.
Prepare cake mix accordg. to pkg.
directions; pour over coconut & nuts.
In large bowl using elec. mixer, beat
cream cheese, butter, vanilla & salt
until smooth. Beat in powdered
sugar & stir in chocolate chips and
remaining pecans. Using a spoon,
dollop cream cheese mixture over
cake batter; gently swirl mixture into
batter using a knife. Bake 35-40
minutes until a toothpick inserted
into center of cake comes out clean.
Serves 16

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

Best Ever Salisbury Steak

Meat ingredients:
1 lb. ground beef (80/20 mixture)
1/3 C. seasoned bread crumbs
2 T. ketchup
2 T. mustard
1 T. Worcestershire sauce
pinch cayenne pepper
2 large egg yolks
salt/pepper
4 T. butter or oil

Gravy ingredients:
2 C. beef broth
1 1/2 T. corn starch
1 onion, chopped
1 C. (or more) fresh mushrooms,
chopped
1 T. Worcestershire sauce
1 T. ketchup
2 T. chopped fresh parsley

Mix all meat ingredient together &
form into oval patties. Brown each
patty on both sides in butter or oil
in a skillet; remove from pan. Add
mushrooms & onions to pan – saute.
Add 1 1/2 C. beef broth to pan,
reserving 1/2 C. broth. Add Worc.
sauce, ketchup & parsley, mix well.
Combine reserved broth to cornstarch
to make a slurry – add it slowly to
mixture in pan & cook 3-4 minutes
then add in meat patties. Simmer
15-20 minutes until done. (time
will depend on size of your patties).

Note; be careful when browning
patties – they will break apart if not
handled gently.

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

Zucchini Parmesan Crisps

1/2 C. vegetable oil
1 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
2 zucchini, sliced thin 1/4 ” rounds
/2 C. flour
2 large eggs, beaten

Heat oil in large skillet over
medium-high heat. In large
bowl combine Panko & Parmesan.
Working in batches, dredge zucchini
rounds in flour, dip in eggs, then dredge
in Panko mixture, pressing to coat.
Add zucchini rounds to skillet,
5-6 at a time, cook until evenly
golden & crispy, about 1 minute
per side. Transfer to a paper
towel-lined plate. Serve
immediately. Serves 4

(recipe: yummly.com)
——————————

Garlic Butter Chicken & Pasta
(crockpot)

1 1/2 lb. boneless skinless chicken
thighs
1 T. minced garlic
3 C. sliced carrots
1/2 C. diced white onions
1/2 C. sliced butter
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 C. frozen peas (add at end)
1 lb. rotini pasta, cooked al dente,
(add at end)
Parmesan cheese – for serving

Place chicken, garlic, onions, carrots,
butter, thyme, basil, salt/pepper in
crockpot. Cover & cook on Low 6-8
hours. When cooking time is done,
cook pasta according to pkg. directions;
add peas & drained cooked pasta to
crockpot; stir well. Sprinkle Parm.
cheese on top when serving. Serves 8

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

Easy Beef & Broccoli Stir Fry


2 T. vegetable oil
1 lb. beef sirloin, cut into 2 inch strips
1 1/2 C. broccoli florets (fresh)
1 red bell pepper cut into matchsticks
2 carrots thinly sliced
1 green onion, chopped
1 tsp. minced garlic
2 T. soy sauce
2 T. sesame seeds, toasted

Heat vegetable oil in a large wok or
skillet over medium-high heat. Cook &
stir beef until browned, 3-4 minutes.
Move meat to side; add broccoli, bell
pepper, carrots, green onion & garlic to
center of wok/skillet. Cook & stir vegs.
2 minutes. Stir beef into vegetables &
season with soy sauce & sesame seeds.
Cook & stir until veggies are tender, about
2 more minutes. Serves 4

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

Crockpot Cheesy Hamburger Hash

1 1/2 lb. ground beef
2 C. potatoes, peeled/diced
1 (8 oz) can tomato sauce
1 (10.75 oz) can cream of mushroom
soup
1/4 c. diced green bell pepper
1/4 C. chopped onion
1/2 C. beef broth/stock
3/4 C. shredded sharp Cheddar cheese

Spray insides of crockpot with nonstick
spray. Brown ground beef in skillet; drain.
In large bowl mix browned ground beef,
potatoes, tomato sauce, soup, peppers,
onion & beef stock – pour into crockpot.
Cover & cook on Low 6-8 hours or High
3-5 hours. Stir in cheese until melted &
serve immediately. Serves 4-6

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


Lemon Meringue Cupcakes

Filling:
3 egg yolks (reserve whites for meringue)
3/4 C. granulated sugar
3 T. flour
pinch salt
3 T. lemon juice
2 T. lemon zest, loosely packed
1/2 C. water
2 T. unsalted butter, melted

Cupcakes:
1/2 C. unsalted butter
1 C. granulated sugar
2 eggs
3 T. lemon juice
2 tsp. baking powder
1 tsp. salt
1 1/2 C. flour

Meringue:
3 egg whites
pinch salt
1/4 C. granulated sugar

Prepared filling:
In small saucepan over Low heat,
whisk egg yolks, sugar, flour & salt;
whisk in lemon juice, lemon zest,
water & melted butter. Increase
heat to Medium. Whisking
constantly, cook until filling is
smooth & thick, about 7 minutes;
remove from heat.

Preheat oven 375 degrees F.
Make Cupcakes:
In medium bowl beat butter & sugar
until light & fluffy; beat in eggs, lemon
juice, baking powder & salt; beat in
flour until just combined. Divide
batter between 12 cupcake liners in a
muffin pan. Bake 15-16 minutes until
center of cupcakes firms up; remove
cupcakes from oven & cook 5-8
minutes (do not turn off oven)

Prepare Meringue:
Beat egg whites with salt until mixture
begins to stiffen; add sugar & beat until
meringue is stiff & forms stiff peaks
(do not overdo it). Using a sharp knife,
remove center of each cooled cupcake
(about 1″ in diameter) leaving a layer
of cupcake beneath cut out part (discard
cupcake core, or eat it). Fill cupcake centers
with lemon filling. Divide dollops of
meringue between cupcakes, spreading
out to edges & gently tapping with back
of a spoon to form peaks. Return cupcakes
to oven & bake an additional 5-6 minutes
until meringue peaks are golden brown.
Remove from oven & let cool 10 minutes.
Refrigerate an hour or more before
serving. Makes 12 cupcakes.

(recipe: Mike Suddaby – Facebook)
========================

Our weather has been nice today – in
the  mid 50’s; it was a little sunny which
made me have the gumption to want to
DO stuff – like making the curtains. Oh well-
after all that ‘adventure’ I sat & read a book.
I have a friend at church who is a writer/
author and he donated one of his 3 books
to our church library – I checked it out last
night & began reading it. Our local library
now has one copy of his third book & I
just finished that one last week – since I
chatted with my husband about it, he also
read book #2, so you can see it’s a pretty
good read. His father was in World War II
and his brother is a pilot so his books
deal with WWII and flying (usually that
would not interest me but he writes well
enough that they keep my interest!).
His name is Rick Barry Two of his books are
“The Methuselah Project” (just read) and
“Gunner’s Run” (reading now). He also wrote
a short story called: “Kiriath’s Quest” which
I understand is a bit hard to find in print. He’s
a very interesting person – speaks fluent
Russian, spent 2 years living there-all (as he
would say) ‘fuel for his writing’.

Hope you’re having a great day;

Hugs;

Pammie

It’s been ONE WEEK already!

Stopped over to visit with new grandson – he’s now officially one week old! I had knit him a little hat which I delivered today – turns out he’s more of a “Premie” head size right now – we put it on him with his Dad holding him

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While I was there middle son stopped by to get his first look at the baby; here he’s asking Kolt what he’s dreaming of

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It was a nice easy-going visit – oldest son (baby’s Daddy) keeps telling me I need to get over to visit them (“He misses you, Grandma!”) – it’s good for all of us and warms my heart so much!

===========

Blueberry Upside Down Cake

Topping:
1 C. brown sugar, packed
1/2 C. butter (do not use margarine
or imitation butter)
2 C. blueberries, fresh or frozen

Cake:
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
3/4 C. granulated sugar
2 eggs, room temp.
1 T. vanilla
1/2 C. Greek yogurt
1/3 C. milk

Preheat oven 350 degrees F.
Spray 8 or 9″ springform pan with
nonstick spray or grease with
shortening. (poster also lines
bottom of pan with parchment
paper). Sprinkle 1/2 C. melted
butter in bottom of pan; evenly
sprinkle 1 C. brown sugar over butter.
Evenly spread blueberries on top.
In bowl, combine flour, baking
powder, baking soda & salt. In
another bowl of elec. mixer combine
oil & sugar on Low speed. Add
vanilla & eggs; blend. Slowly mix
in flour mixture, alternating with
Greek yogurt & milk. Spoon batter
into pan & smooth top. Bake
45-50 minutes. Test cake -insert
wooden toothpick into center –
cake is done when it comes out
clean (or with dry crumbs). Cool
cake on wire rack 5 minutes, then
run a thin knife tip around cake
edge & loosen springform ring.
Cake cake be stored in fridge
up to 5 days. Serves 10

(recipe: callmepmc.com)
————————————-

Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

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

Sheet Pan Scalloped Potatoes

1 T. unsalted butter (for greasing pan)
2 C. heavy cream
2 cloves garlic, minced
1 tsp. fresh thyme, finely chopped
salt
ground black pepper
2 1/4 lb. medium Yukon Gold potatoes,
scrubbed – about 8
1/3 C. grated Parmesan cheese
1 1/2 C. shredded Gruyere cheese
(4 1/2 oz.)

Special equipment:  18 X 13″ sheet pan

Preheat oven 450 degrees F.
Lightly grease pan with butter.
In small saucepan over medium heat
bring cream, garlic, thyme, 1/2 tsp. salt
& 1/4 tsp. pepper to simmer then
turn off heat. Thinly slice potatoes using
a mandoline or vegetable slicer (about
1/8 inch thick slices) Arrange half of
potato slices in single, overlapping layer
on sheet pan; sprinkle tops evenly with
salt & half grated Parmesan. Top with
remaining potato slices & sprinkle with
salt. Drizzle hot cream mixture evenly
over potatoes. Cover pan with foil &
bake about 20 minutes until potatoes
are tender when pierced with a paring
knife. Carefully remove foil & sprinkle
tops with Gruyere & remaining Parmesan.
Cook, uncovered, until very brown &
crusty on top, rotating pan halfway
through cooking time (15-20 minutes more).
Serves 8-10

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

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,
thawed

In large bowl beat egg; add
1/3 C. Half & Half, bread crumbs,
onion & 1 tsp. salt. Crumble
beef over mixture & mix well
then shape into 1/2 inch balls.
In Dutch oven, brown meatballs
in butter, in batches. Remove from
pan; drain fat. Add flour, bouillon,
pepper, garlic salt & remaining
salt to pan; stir until smooth.
Gradually stir in water; bring to boil.
Reduce heat, cook & stir 2 minutes
until thickened. Add potatoes &
meatballs. Reduce heat, cover &
simmer 25 minutes until potatoes
are tender. Stir in peas & remaining
Half & Half; heat through.
Makes 8 servings (about 2 qts)

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

Quick Chicken Casserole

2 boneless skinless chicken breasts
1 C. white rice, uncooked
1 can cream of celery soup
1 pkg. French onion soup mix
2 onions, roughly chopped
water
salt/pepper, to taste

Preheat oven 350 degrees F.
Pour dry rice into bottom of a 9 X 13″
baking dish – spread to edges Arrange
chicken breasts on top of rice. Mix the
2 soups together in a bowl with a little
water  – season to taste with salt/pepper
& pour over chicken/rice. Spread onions
on top & bake 1 hour.

(recipe: cooktopcove.com)
——————————

Honey Garlic Shrimp Skillet

1 lb. shrimp (skin off/tail on)

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinade shrimp
with half of sauce 15-30 minutes
(discard marinade). Over medium-
high heat in 10 inch skillet sear
shrimp in some oil – sear on both
sides in two batches until browned,
about 1 minute per side. Using
tongs, rub shrimp into caramelized
bits on bottom of pan. Serve hot
drizzled with remaining sauce.
Serves 4

(recipe: yummly.com)
————————————-

Warm Caramel Apple Pudding Cake


2 large Granny Smith apples, peeled/
sliced thin
1 (2 layer) pkg. yellow cake mix, divided
2 (3.4 oz, ea) pkgs. vanilla instant pudding
mix
1 1/2 C. cold milk
1 (12.25 oz) jar caramel ice cream topping,
divided
1/4 C. water
1 C. Cool Whip, thawed/divided
1/2 C. dry roasted peanuts (optional)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with non-
stick spray. In large bowl place 1 T.
dry cake mix & toss apples in bowl
to coat. Prepare rest of cake mix as per
box directions; pour into dish; top with
coated apples. Beat dry pudding mixes,
milk, 3/4 C. caramel topping & water
using a whisk, 2 minutes; drizzle over
apples. Place baking dish on a baking
sheet & bake 1 hour to 1 hour 10 minutes
until golden brown. Cool 20 minutes;
sauce will thicken slightly as it cools.
Whisk remaining caramel topping &
Cool Whip until blended; spoon over
cake slices. Just before serving sprinkle
top of slices with nuts (if desired.)
Serves 16

(recipe: kraftrecipes.com)

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

Not much going on around here – gas
prices dropped a little (down to $2.39/9).
Weather is cold (in the 30’s) with light
dustings of snow but nothing big. Today
it’s sunny (but very chilly) out – kind of
fools you into thinking it’s warm – until
you actually GET OUT IN IT! At least
Spring is on the way – sometime soon!
Our backyard is covered in a small
yellow ground cover that blooms at
this time every year. (I used to think
it was called Aconite, but looking it
up – it’s not the same thing!)The funny
thing is: we never planted it – our neighbor
with connecting yard did, many years ago.
Each year it creeps a little more into our
yard – their yard is now almost totally
empty of it!

 

240_F_62348436_rptKpcACRSMbJULnY2hLtAUbE4LiXS5F

Am quickly finishing up the pink/white/
tan baby blanket – just crocheting a white
edging on it and it will be done! I brought
it to Knit Night Tuesday and today noticed
I had made a several-rows mistake – ripped
them out and decided “That’s It! I’m done!”
It was long enough so now it’s just get it
finished.

Hope your week has gone well – stay
healthy!

Hugs;

Pammie

Yep, it’s Michigan!

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Yesterday evening, while driving to my special needs group, it was windy with a light rain. During the evening that changed – I drove home with 40 MPH. winds and SNOW! Getting up this morning, the ground is lightly covered in the white stuff and the temps. dropped from 50’s (early yesterday) to 25 degrees (with wind chill – feels like 15 degrees F). – typical MICHIGAN in the Spring! Ugh! Going over the weather report, it seems we’re also supposed to get 3 inches of the white stuff around 3 p.m. today – oh, joy – looks like that quick run to the store & drug store will have to take place NOW!

Gas prices have also jacked up – from $2.29/9 to $2.49/9 – that’s quite a jump!

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

Tornado Cake

Cake:
1 1/2 C. sugar
2 eggs
2 C. flour
1 C. chopped nuts
1 (16 oz) can fruit cocktail with syrup
2 tsp. baking soda
1/4 C. brown sugar

Icing:
1 stick butter
1 C. shredded coconut
3/4 C. brown sugar
1/2 C. evaporated milk or Half & Half

Preheat oven 325 degrees F.
Spray a 9 X 13″ baking pan with nonstick
spray & dust inside surfaces with flour
Mix sugar, eggs, fruit cocktail, baking
soda & flour; pour into prepared pan.
Combine brown sugar & nuts; sprinkle
over top. Bake 40 minutes.
Mix ingredients for icing & spread onto
cake while still hot.

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

Double Meltaway Steak

1/2 C. (1 stick) butter,
softened
1 T. minced garlic
1/2 tsp. onion powder
2 tsp. chopped fresh parsley
2 strip steaks
1/2 tsp. salt
1/4 tsp. black pepper

In medium bowl combine
butter, garlic, onion powder &
parsley; mix well. On a 12-inch
square of waxed paper, pour
butter mixture down center
of sheet & roll into a 1 inch
thick log. Wrap tightly &
refrigerate about 1 hour,
until firm.
Sprinkle each side of steaks
evenly with salt/pepper. Spray
a grill pan or heavy skillet with
nonstick spray & heat over
medium-high heat. Cook
steaks 6-8 minutes per side for
medium doneness or to desired
doneness. Remove butter ‘log’
from fridge; slice off a slice &
place on steaks – serve immediately.
Serves 2

The idea is: the butter seasons the
steaks & the tender meat melts in
your mouth –

(recipe: mrfood.com)
———————————-

Chicken Parmesan Bites
(appetizer)

2 C. panko bread crumbs
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 C. grated Parmesan cheese
1 large egg, beaten with 1 T. water
2 C. flour
1 1/2 lb. boneless skinless chicken
breasts cut into bite-sized pieces
kosher salt/black pepper
oil – for frying
1 C. marinara sauce
1/4 lb. mozarella cheese cut into
1/2″ cubes
2 T. fresh chopped basil (garnish)

Preheat oven 350 degrees F.
Using 3 large bowls:
Bowl 1: whisk breadcrumbs, garlic
powder, paprika & Parm
Bowl 2: egg & water
Bowl 3: flour
Season chicken pieces with salt/
pepper – coat each piece of chicken
in flour (shake off excess) dip in
egg & coat in breadcrumb mixture;
set aside on a plate. In deep cast-
iron or heavy skillet warm 1″ oil
over medium-high heat. Add coated
chicken & cook until golden, 5-7
minutes, turning, drain on a paper
towel-lined plate. Arrange cooked
pieces in a baking dish in a single
layer. Add a small spoonful of
marinara over chicken & top with
a cube of mozzarella. Bake 3-5 minutes
until chicken is warmed through &
cheese is melty. Garnish with basil
& serve immediately. Serves 6

(recipe: delish.com)
———————————-
Spicy Enchilada-Stuffed Shells

24 jumbo pasta shells, uncooked
1/2 lb. ground beef
1/2 lb. Mexican chorizo sausage
1 (10 oz) can red enchilada sauce
1 C. thick salsa
1 (15 oz) can pinto beans, rinsed/
rained
1 (8 oz) pkg. shredded jalapeno
cheese, divided (Kraft)

Preheat oven 350 degrees F.
Cook pasta shells accordg. to pkg.
directions, omitting salt. Cook
ground beef & chorizo in large
skillet on medium heat until
done, stirring frequently; drain.
Mix enchilada sauce & salsa until
blended & spread 1/2 C. mixture
on bottom of 9 X 13″ baking dish
sprayed with nonstick spray. Add
1 C. remaining enchilada sauce
mixture to meat mixture in skillet;
stir in beans & 1 C. cheese. Drain
pasta shells & fill with meat mixture.
Place, filled sides up, in dish,
sprinkling top with remaining
cheese & drizzle remaining
enchilada sauce on top. Cover
with foil & bake 30 minutes until
heated through. Serves 8

(recipe: kraftrecipes.com)
—————————–

Crockpot Garlic Parmesan Chicken

4 boneless skinless chicken breasts,
thawed
1 C. (2 sticks) butter, softened
1 c. mayonnaise
1 c. shredded Parmesan cheese
12 cloves garlic, finely minced
1/2 tsp. oregano
1/2 tsp. basil
(optional: 1 tsp. fresh squeezed lemon
juice/pinch salt)

Spray insides of crockpot with nonstick
spray. Place chicken in crockpot & cook
on High 3 hours or Low 6 hours, covered.
After 3 hours (on High or 6 on Low)
drain juices. In small bowl combine butter,
mayo, Parm cheese, garlic, oregano, basil
& salt – stir well & pour over chicken. Cover
& cook 30 minutes more or until done.
Serves 4

(recipe: thefrugalgirls.com)
———————————————

Mashed Potato Casserole

8 medium potatoes (about 2 lb),
peeled/cubed
1 C. evaporated milk
1/4 C. Parmesan cheese
2 C. shredded Cheddar cheese,
divided
1/2 C. sour cream
4-6 slices bacon, cooked/crumbled
(or 1/2 C. bacon bits)
salt/pepper, to taste
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray an 8 or 9″ baking dish
with nonstick spray. Boil
potatoes in large pot until
tender, about 20-30 minutes;
drain well. Return potatoes
to pot & add milk, sour cream,
salt/pepper & garlic powder –
beat/mash until smooth &
creamy. Fold in 1 C. Cheddar
cheese. Spread mixture evenly
in bottom of prepared dish &
bake 20 minutes. Remove from
oven & top with bacon & remaining
1 C. Cheddar cheese. Return to
oven & bake until cheese is
melted. Serves 6

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

Italian Sausage Kale Soup

1 (19 1/2 oz) pkg. Italian turkey
sausage links, casings removed
1 medium onion, chopped
8 C. chopped fresh kale
2 cloves garlic, minced
1/4 tsp. crushed red pepper
flakes, (optional)
1/2 C. white wine or chicken stock
3 1/4 C. (26 oz) chicken stock
1 (15 oz) can white kidney or
cannellini beans, drained/rinsed
1 (14.5 oz) can no salt added
diced tomatoes, undrained
1/2 C. sun-dried tomatoes (NOT
packed in oil), chopped
1/4 tsp. pepper

In 6 qt. stockpot, cook sausage &
onion over medium heat 6-8 minutes
until no longer pink, breaking meat
into crumbles. Remove to a bowl or
plate with slotted spoon. Add kale to
pot, cook & stir 2 minutes. Add garlic
(and, if desired – pepper flakes), cook
1 minute. Add wine, cook 2 minutes
longer. Stir in sausage mixture &
remaining ingredients. Bring to boil;
reduce heat to simmer. Cover &
cook 15-20 minutes until kale is tender.
Serves 8 (2 quarts)

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

7 Minutes in Heaven Cake

1 box angel food cake mix
2 boxes instant chocolate
pudding mix (& ingredients
to make them)
4 C. heavy cream
1/4 T. powdered sugar
1 tsp. vanilla
chocolate shavings

Preheat oven 350 degrees F.
Prepared cake mix accordg. to
directions. Pour about two-
thirds of batter into UNgreased
9 X 13″ baking dish; bake until
slightly golden, about 25-30
minutes. Let cool.
When cake is cooled: poke big
holes in cake across entire surface
of cake using rounded end of a
wooden spoon. Combine pudding
mixes & milk* in medium bowl; whisk
until mixture just begins to thicken-
pour over surface of cane & spread
with a spatula making sure pudding
gets into all holes. Cover & refrigerate
2 hours.
Prepare whipped cream:
In large bowl combine heavy cream with
sugar & vanilla – beat until stiff peaks
form. Spread over top of cake & garnish
with chocolate shavings. Serves 10-12

*amount of milk required to prepare
the 2 boxes of pudding mix

(recipe: delish.com)

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

Lately this week I’ve been slightly amazed at
people – for example: Knit/Crochet night we
usually average around 15-19 people…this
week we had 7, including me! No particular
reason why for the absences (President’s
speech? It was lightly raining?). Last night,
for my special needs group – the weather was
really crappy – we fully expected a very small
crowd – we had 25 PLUS caregivers! Strange!
Guess ya just never know, right?

Not much else going on around here – I still
need to finish getting the upstairs ready for
#2 son to move up there; still have to finish
shredding old bills – don’t really feel the
‘urge’ to do either! Oh well – ‘eventually’,
(grin).

Hope you have a great day!

Hugs;

Pammie

FINALLY!

pam-kolt-2-days-old-feb-27-2017

After waiting 2 days, I finally got to hold him! Days were hectic and I am not one to impose myself on others, but last night oldest son texted me the baby was up & active, did I want to come over & hold him? OF COURSE! Picture is a little blurry (son was trying to use my camera and the flash had been shut off, plus baby was fussing a bit – at first). I had a great time just chatting with his parents and holding him while he slept – for THREE hours! Both parents kept saying they’ve never seen him so relaxed – told them it’s the Grandma Touch. Many years ago, at another church nursery, I was always the person they gave the fussy babies to – don’t know what I did/do, but it seems to work. I had a great time!

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

Cappuccino Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
1 tsp. cinnamon (more for serving)
1/8 tsp. salt
1 1/2 C. milk
5 tsp. instant expresso powder
1 tsp. vanilla
1/2 tsp. cream of tartar

powdered sugar, for dusting
whipped cream/Cool Whip,
for serving

Preheat oven 325 degrees F.
Place oven rack in center of oven.
Line a 8 X 8″ baking pan with a
12 X 8″ piece of parchment paper,
leaving an overhang on 2 sides.
Melt butter in small microwave-
safe bowl, about 1 minute. Brush
parchment paper with some of
butter; flip paper over & press
back into pan – brush other side
& sides of the pan with butter.
Whisk egg yolks & sugar
vigorously in large bowl until
pale, creamy & thick (1-2 minutes)
Pour in remaining butter & whisk
until incorporated. Add flour,
cinnamon & salt; mixing until
completely combined. Heat milk
in microwaveable bowl or
measuring cup until warm, 1
minute. Whisk espresso powder &
vanilla into milk until completely
dissolved. Slowly add milk mixture
to egg yolk mixture, whisking
constantly until well combined
(batter will be thin). Beat egg
whites & cream of tartar in another
bowl using elec. mixer on medium
speed until stiff peaks form, about
2 minutes. Scrape whites into yolk
mixture, gently breaking them up
a little with a whisk. Using a whisk,
gently stir & fold mixture a few times
to coat the whites with liquid while
keeping as much volume as possible
(batter will not totally come together).
Pour batter into prepared pan & gently
smooth top with a spatula. Bake until
top is browned & puffed & cake is
mostly set with a slight jiggle in the
center, about 1 hour. Let cake cool
completely in pan, about 2 hours.

To Serve:
Dust top of cake with some powdered
sugar & a little cinnamon. Run a small
spatula or thin knife around edges of
pan to loosen. Use parchment paper
overhang to lift cake from pan – place
on a cutting board & cut cake into
9 squares – serve topped with whipped
cream or Cool Whip. Makes 9 servings.

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

Mongolian Shrimp & Broccoli

3 T. soy sauce
2 cloves garlic, grated
1 ginger, grated
3 T. brown sugar
1/2 tsp. ground black pepper
1 1/2 lb. shrimp without tails,
peeled/deveined
salt
1/3 C. cornstarch
canola oil
1 large head broccoli, cut into
florets

Cooked rice to serve 4

In small bowl combine soy sauce,
garlic, ginger, brown sugar & pepper.
In medium bowl season shrimp with
salt & mix with cornstarch until well
coated. In large skillet over medium-
high heat, add 1 T. oil & cook broccoli
until tender, 2 minutes. Add soy sauce
mixture & cook 1 minute. Add shrimp
& stir until cooked through & broccoli
is slightly charred. Serve immediately.
Serves 4

(recipe: delish.com)
————————————–
Skinny Texas Cheese Fries

4-5 medium Yukon Gold or Russet
potatoes
2 T. olive oil
1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 tsp. garlic salt
salt
1/2 C. Cheddar cheese, grated
1 T. bacon, cooked/crumbled
1 T. cilantro, chopped
1 T. green onions, chopped

Preheat oven 400 degrees F.
Wash potatoes; slice into 1/2 inch
strips. Lay potato strips face down
in 2 piles; slice each pile into 1/2
inch strips. Place them in a bowl
& drizzle 2 T. olive oil over top.
In small bowl combine chili powder,
seasoned salt, paprika & garlic –
sprinkle seasoning over top of
potatoes & toss, using tongs,
making sure all slices get covered
with seasoning. Generously spray
2 large cookie sheets with nonstick
spray. Lay potatoes out evenly, making
sure none overlap. Bake 25 minutes.
Test with a fork to be sure they are
soft in centers. Remove from oven &
sprinkle tops with salt. Using a spatula,
place all fries into a deep 9 X 9″ casserole
dish (or deep dish pie plate). Sprinkle
with Cheddar cheese & bacon crumbles.
Place pan in oven & allow cheese to melt,
2-3 minutes. sprinkle top with chopped
cilantro & green onions & serve.
Serves 6

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

Crockpot Anything Goes Sausage Soup
(cooks for 9-10 hours)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can condensed
Cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain & transfer to 6 qt. crockpot.
Stir in water & soups until blended.
Add vegetables, bouillon, parsley
& pepper. Cover & cook on Low
9-10 hours until vegetables are
tender. Stir in milk, cover & cook
30 minutes longer.
Serves 15 (4 qts)

(recipe: tasteofhome.com)
——————————-

Homemade Guacamole

2 ripe Haas avocados
4 T. minced red onion
1 tsp. (or more) hot sauce
2 T. minced cilantro
1 tsp. lime juice
1 T. lemon juice
1/2 tsp. salt
few grinds black pepper
1/2 of a ripe tomato, seeded/
skinned & diced

Crackers or chips, for dipping

Run a knife around outside of
avocados from top to bottom &
back to top. Cut down to it; using
a twisting motion, twist avocado
halves apart. Tap pit with the edge
of a knife so that knife partially
goes into pit – turn knife & pit will
come out. (be careful not to swing
too hard & hit your hand). Run a
soup spoon between avocado pulp
& skin – place pulp in a medium
bowl; mash slightly with a fork,
leaving large chunks.
Add all other ingredients (except
tomato); adjust seasoning as needed.
When ready to serve, sprinkle
diced tomato on top. Makes 2 Cups

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
—————————–

30 Minute Chicken Cordon Bleu Pasta
(uses rotisserie chicken & oven-proof
skillet)

1 (12 oz) pkg. bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover ham)
8 slices Swiss cheese
1 1/4 C. Italian Panko bread crumbs*

Cook pasta accordg. to pkg. directions. Heat
butter in medium skillet over medium-high
heat. Add chicken broth, Half & Half & both
cans soup – whisk to combine. Add honey
mustard, onion powder & salt/pepper – stir
& bring to simmer, stirring occasionally. Allow
to simmer 4-5 minutes until slightly thickened.
Add chopped chicken, ham & sour cream to
skillet then drained/cooked pasta – stir together.
Lay slices of Swiss cheese on top of mixture then
sprinkle bread crumbs on top.
Turn on broiler
Place under broiler & cook until golden brown –
just a few minutes; watch so you don’t burn it.
Remove from oven & allow to cool a little before
serving. Serves 6-8

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

Crockpot Mexican Beer Chicken

6-8 bone-in/skin on chicken thighs
1 bottle dark (Mexican) beer
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
salt/pepper

Mix all seasonings in a small bowl;
sprinkle each thigh with blend & place
in crockpot. Pour in beer*. Cover &
cook:
Frozen: 4-6 hours on High or 8-10 on Low
Thawed: 3-4 hours on High or 7-8 on low

*Poster said she pours the beer down the
side of the crockpot so as not to wash all
the seasonings off the chicken.

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

Sugar Cookie Apple Crisp

2 T. butter, melted/cooled
1/4 C. brown sugar, packed
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 pinch nutmeg
pinch salt
6 medium apples, peeled/
cored/chopped into bite-
sized chunks
1 (14 oz) pkg. refrigerated
sugar cookie dough, broken
into chunks
1/2 C. rolled oats

Preheat oven 375 degrees F.
Spray 9 X 9″ casserole or
deep-dish baking dish with
nonstick spray. In large bowl
combine butter, sugar, lemon
juice, cinnamon, allspice,
nutmeg & salt. Add apples &
toss to coat. Scrape sides of
bowl with spatula & transfer
to prepared dish. Using a food
processor (or blender), add
cookie dough & oats – pulse
several times until mixture
resembles coarse, wet sand.
Use your hands to sprinkle
mixture on top of apples.
Bake 20-25 minutes until
topping is lightly browned
& apples bubble. Let cool
slightly before serving.
Serves 6

(recipe: food.com)
===================

Our weather has been a bit goofy – if you
read the weather reports we’re supposed to
be getting COLD weather, but each day it keeps
getting warmer (for example: woke up & it was
35 degrees F. – a few hours later it’s almost 55!)
I can definitely take this weather but having
grown up in good old Michigan, I KNOW we will
probably get some snow before or during Easter –
wouldn’t be the first time.

Nothing much new going on (except the baby, of
course) – gas prices keep fluctuating between
$2.19/9 and $2.29/9 – not sure just why but as
long as they stay in that range, we’re good.

Tonight is Knit/Crochet night – still working on
both baby blankets – slowly plodding along.

Have a GREAT day!

Hugs;

Pammie