Today is Memorial Day which found me up early to do some quick shopping. Husband asked: “Are any stores open today?” Yes, I replied – only going to KMart to return something, the grocery store & drug store – guess that surprised him, as his parents little Mom & Pop party store closed for all holidays. Yesterday I was mulling over whether I wanted to struggle through making potato salad and decided NO- I’m making TACO SALAD! Dinner in one salad – great stuff! Made one ‘batch’, bought enough for a second batch; this wife knows: if I MAKE a double batch husband will pig out on it until it’s almost all gone (we’re talking 3 big bowls per sitting) – so, with only one batch hopefully he won’t kill it immediately! (We’ll see . . . ) It’s chilling in the basement fridge as I type – LOVE that stuff!
Pammie’s Taco Salad
2 lb. hamburger, browned &
drained of grease
1 (dry) packet taco seasoning mix
1 head lettuce, chopped
2 tomatoes, chopped
1 large onion, chopped
1 large green pepper, chopped
1 can black olives, drained &
2 cans red kidney beans – rinsed/
1 lb. shredded Cheddar cheese
1 bottle Thousand Island salad dressing
1 bag Nacho Cheese Doritos, gently
After browning/draining hamburger,
mix in taco seasoning with 1/4 C.
water; stir & simmer until water
is absorbed. Place hamburger, all
chopped veggies, beans, olives,
cheese in very large bowl. Pour
salad dressing over all & mix well.
Refrigerate mixture at least 2 hours.
Just before serving, mix in crushed
Doritos & serve. (Makes 1 batch)
Peanut Butter Gooey Cookie Bars
1/2 C. butter, softened
3/4 C. peanut butter
3/4 C. packed brown sugar
1/4 C. granulated sugar
1 large egg
1 tsp. vanilla
1 T. milk
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 C. flour
1 (14 oz) can sweetened condensed milk
2 C. milk or semi-sweet chocolate chips
Preheat oven 350 degrees F.
Line a 9 X 13″ pan with foil or parchment
paper; spray with nonstick spray. Cream
butter, peanut butter & both sugars in
bowl of an elec. mixer fitted with paddle
attachment. Add egg, vanilla, milk, salt &
baking soda; mix until combined. Slowly
add flour & mix until dougn comes
together. Press 2/3 of dough into bottom
of pan (dough will be very sticky, so spray
your hands with nonstick spray first – it
will look like you don’t have enough dough,
but spread it into a thin layer.). Sprinkle
choc. chips over top; pour sweetened cond.
milk over chips. Try to give a 1/2 ” border
around edges where the milk does not
touch the edge of the pan – this prevents
bubbling edges. Spoon tablespoon drops
of remaining dough over top; spray your
hands again with nonstick spray & gently
flatten the dough with your fingers- it
won’t completely cover -you’ll still see
the filling. Bake 30-36 minutes until bars
begin to brown on top. Cool completely
before slicing. If you chill them first it will
be easier to cut them (BUT they taste
better gooey & warm).
Store in air tight container up to 3 days;
can be frozen in sealable containers or
ziplock bags between layers of paper
towels for up to one month.
1 (6 oz) can frozen orange juice
1 C. whole milk
1 C. water
1/3 C. sugar
1 tsp. vanilla
orange slices (garnish)
In large bowl mix orange juice
conc. & 1 C. water until smooth.
Transfer mixture to blender &
pulse 5 seconds to make sure it’s
thoroughly combined. Pour in
milk, sugar, vanilla & 6-8 ice
cubes. Pulse another 30-45
seconds until smooth & frothy.
Divide into 2-4 chilled glasses &
serve immediately. Garnish
with orange slices (optional).
Option: Leave orange concentrate
frozen & omit the ice cubes. You
can also substitute 2 C. orange
juice for the juice concentrate.
Million Dollar Pie
2 graham cracker pie crusts
1 (14 oz) can sweetened condensed milk
1 (10 oz) can crushed pineapple
1 (8 oz) tub Cool Whip, thawed
3 T. lemon juice
3/4 C. chopped pecans
Mix all ingredients together; pour into
crusts. (garnish top with extra pecans,
if desired). Refrigerate 2 hours before
serving. Makes 2 pies
(recipe: Mike Suddaby-Facebook)
Chive & Onion Hash Brown Potatoes
1 1/2 C. Half & Half
1 (8 oz) container spreadable chive &
onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated shredded
hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed
Preheat oven 375 degrees F.
In Dutch oven, combine first 5 ingredients;
cook & stir over medium heat until blended.
Stir in potatoes. In greased 9 X 13″ pan, layer
one third of hash brown mixture & 2/3 C.
Swiss cheese. Sprinkle with 1 T. chives; repeat
layers. Top with remaining hash brown
mixture & cheese; dot with butter. Bake,
covered, 35 minutes. Bake, uncovered, 10-20
minutes longer or until edges begin to brown &
potatoes are heated through. Let stand 10
minutes before serving. Sprinkle with
remaining chives. Serves 12
Smoky Baked Beans
1 lb bullk spicy pork sausage
1 medium onion, chopped
1 (31 oz) can pork & beans
1 (16 oz) can kidney beans, rinsed
1 (16 oz) can butter beans, rinsed
1 (15 1/2 oz) can navy beans, rinsed
1 (15 oz) can black beans, rinsed
1 (10 oz) can diced tomatoes & green
1/2 C. hickory-smoked flavored BBQ
1/2 C. ketchup
1/2 C. packed brown sugar
1 tsp. ground mustard
1 tsp. steak seasoning (A1)
1 tsp. Liquid Smoke (optional)
In large skillet cook sausage & onion
over medium heat until cooked; drain.
In 5 qt, crockpot combine beans,
tomatoes & sausage mixture. In small
bowl combine BBQ sauce, ketchup,
brown sugar, mustard, steak seasoning
& Liquid Smoke (if using) Stir into
bean mixture. Cover & cook on Low
7-8 hours until heated through.
Hummus Chicken Salad
10-12 oz. chicken, cooked/shredded
1 C. plain hummus
1/2 C. sliced cucumber
1/2 C. cherry tomatoes, halved
1/4 C. sliced black olives
2 T. freshly chopped chives
Combine all ingredients in large
bowl; mix well. Refrigerate left-
overs in airtight container.
Broccoli Cheese Tots
12 oz. fresh broccoli florets
1 large egg
1 large egg white
1/2 C. finely chopped scallion
2/3 C. sharp Cheddar cheese, grated
1/2 C. seasoned breadcrumbs
salt/pepper to taste
Cook broccoli florets by blanching in a
pot of boiling water 1 minute then
rinse under cold water & drain well;
dry on paper towel. Finely chop & set
aside 2 C.
Preheat oven 400 degrees F.
Spray a cookie sheet with nonstick spray.
In medium bowl, combine all ingredients &
season with salt/pepper, to taste. Spoon
heaping tablespoons of mixture in your
hands & roll/form into small ovals. Place
on cookie sheet & bake 16-18 minutes,
turning halfway through cooking process,
until golden. Makes about 28 tots.
4 medium zucchini
1 lb. ground beef
1/2 C. chopped onion
3/4 C. marinara sauce (or spaghetti
1 egg, beaten
1/4 C. seasoned bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
1 C. (4 oz) shredded Monterrey Jack
additional marinara or spaghetti sauce
Cut zucchini in half lengthwise; cut a
thin slice from bottom of each with a
sharp knife – to allow zucchini to sit flat.
Scoop out pulp, leaving 1/4 inch shells.
Place shells in ungreased 3 qt. microwave-
safe dish. Cover & microwave on High 3
minutes until crisp-tender; drain & set
In large skillet cook beef & onion over
medium heat until meat is no longer
pink; drain. Remove from heat; stir in
marinara sauce, egg, bread crumbs,
salt/pepper & 1/2 C. cheese. Spoon
about 1/4 C. mixture into each shell.
Microwave, uncovered, on High 4
minutes. Sprinkle tops with remaining
cheese. Microwave 3-4 minutes longer
until thermometer reads 160 degrees F
and zucchini are tender. Serve with
marinara/spaghetti sauce on side.
Makes 4 servings.
(recipe: tasteof home.com)
Our weather is ‘typical’ of this time of year
for Michigan (but not the greatest for a
holiday) – overcast & lightly raining, inter-
mittantly & 74 degrees – not bad, just a
wee bit ‘wet’. Forecast for Tuesday night
is 70% thunderstorms (oh great – Knit
Since it’s a holiday, I don’t have anything
special planned – probably will work on
crocheting more granny squares, read
my book and (maybe) take a quick nap!
Hope you have a peaceful day;