Happy Sunday!

On & off rain here lately – fortunately, it’s mostly been at night! We had a pretty windy/heavy storm last night and are supposed to be getting more today. The ‘good’ thing about that? I don’t have to remember to water my outdoor hanging flower baskets!

Not much new around here, almost done with the pink baby blanket, 3/4ths done with the chevron blanket and – (getting bored) – started a man’s winter scarf the other day with very heavy (donated) yarn. I don’t usually use thick yarn OR big knitting needles, so this is an ‘experience’ for me. The needles I’m using are size 15 (I usually use a 6 or 8) – the yarn colors remind me of a German Shepherd dog – black/various browns & a medium grey mixture – it will make a nice, heavy scarf (if I don’t go crazy knitting it!)

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

For all of you who just want a ‘little’ dessert:

Choc. Chip Cookie-in-a-Mug
Makes 1

1 T. real butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light brown sugar, firmly packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips
–
Place butter in microwave-safe mug
& melt – (about 20 seconds) Stir in salt,
white & brown sugars & vanilla. Add egg
yolk; stir well then add flour. Stir again &
add choc. chips. Stir & microwave approx.
40 seconds

NOTE: cookie will continue to cook when
you take it out – let it cool slightly then eat.
You can also add a little ice cream on top.
-No baking soda or baking powder needed
-there is enough butter to keep it from sticking
to sides of mug.
-Can also be made in a small microwave-safe bowl
or ramekin.

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

Crockpot Squash Au Gratin
(low carb)

1/4 C. melted butter
1 T. minced garlic
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
salt/pepper, to taste
1/2 C. mayonnaise
1/2 C. sour cream
1 C. shredded Cheddar cheese
3/4 C. pork rinds, crushed finely
=
Pour butter in bottom of crockpot;
sprinkle garlic evenly over butter.
In large bowl mix mayo, sour cream, 1/2
C. cheese, pork rinds, squash &
zucchini – pour mixture into crockpot
& spread out evenly. Top with
remaining cheese. Cover & cook on
High 3-4 hours until squash is tender
& edges are golden brown.
Serves 6-8

——————————-

Easy BLT Pasta Salad

12 oz. elbow (or other short) pasta
9 strips bacon, cooked crisp/rough chopped
1 C. Ranch salad dressing
4 Roma tomatoes, seeded/diced
2 C. romaine lettuce, cut into
bite-sized pieces
2 T. chives, chopped
–
Cook pasta accordg. to pkg. directions
until al dente; drain & rinse under cold
water until cooled. In large bowl mix
cooled pasta & ranch dressing, stir to
coat. Add most of tomatoes, lettuce
& most of bacon – gently stir to combine
& coat all ingredients. Garnish top of dish
with reserved tomatoes, bacon & chives.
Serve immediately. Serves 6

(recipe: realhousemoms.com)
————————
Bacon Ranch Grilled Chicken

4 (6 oz) boneless skinless chicken breasts
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 strips thick-cut bacon cut into
bite-sized pieces
3/4 C. prepared Ranch salad dressing
=
Preheat grill to Medium-high heat (about
375 degrees F.)
Place chicken breasts between 2 sheets
parchment paper & use a heavy rolling
pin or pan to pound chicken to an even
thickness. Drizzle chicken with oil & season
with salt/pepper & garlic powder on both
sides. Grill chicken about 5-7 minutes per
side until internal temperature reaches 160
degrees F.
Cook bacon in a large skillet over medium-
high heat until crisp; drain all but 1 T. grease.
Return bacon & grease to stove top. Turn
heat to Low & add ranch dressing, stirring
to form a sauce. Add grilled chicken to pan
& coat with sauce, letting simmer 1-2 minutes.
Serve immediately. Serves 4

(recipe: iwashyoudry.com)
—————————-

Grilled Campfire Potatoes
(can also be made in oven)

1 lb. sweet onions (like Vidalia), peeled/
cut into 1/4″ slices
2 T. fresh garlic, chopped
2 lb. russet potatoes, peeled/sliced into
1/4″ slices
2 T. olive oil
4 T. melted butter
1 1/4 tsp. kosher salt
1 tsp. ground black pepper
2 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
1 tsp. paprika
–
Heat grill to maintain a closed cover
temp. of 350 degrees F. (OR) heat
oven to same temp.
=
Lay out two 30″ long sheets foil on top
of each other, shiny sides up*
Place 2 pieces of parchment paper next
to each other over the foil. Sprinkle onions &
garlic over parchment.
In large bowl place sliced potatoes, oil, butter,
salt/pepper, thyme, rosemary & paprika – toss.
Lay in single layer over onions & garlic. Fold up
sides of foil/parchment & crimp together in
center then fold up & crimp ends. Make several
slits in top for steam. Place packet on grill with
cover closed (OR) in oven. Cook 30 minutes.
Remove & serve. Serves 6

*Interesting fact: Shiny side of foil reflects heat
& dull side absorbs heat. (information from the
manufacturing of tin foil.

(recipe: afamilyfeast.com)
——————————-
Zucchini Quiche

Hash Brown Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:
1/2 lb. bacon, cooked/crumbled
(reserve 1 T. bacon grease in pan)
1 shallot, diced (or onion)
1 medium zucchini, grated (squeezed
dry)*
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (sharp Cheddar,
Gruyere, Monterey Jack, Pepper Jack
or a combination of 2 or more)
=
Preheat oven 400 degrees F.
Crust:

Spray a 9″ pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Bake 20-25 minutes until
edges are golden brown.
==
Reduce oven temp. to 350 degrees F.
Filling:
In skillet used for bacon add diced shallots &
saute over medium heat 3-4 minutes until
translucent & soft. Add shredded zucchini;
turn heat to High. Season with salt/pepper &
cook 3-5 minutes more, stirring occasionally.
In small bowl combine flour, baking powder &
salt. In a separate bowl beat eggs until fluffy,
2-3 minutes. Whisk in Greek yogurt until smooth.
Add grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into crust & bake 35-40 minutes until
center is set, the top is puffed & golden brown
AND a toothpick inserted into center comes out
clean. Remove from oven & allow to cool
several minutes before removing from pan &
serving.
Can be eaten at room temp. or chilled.
Serves 8

*Shredded Zucchini:
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

(recipe: amomontimeout.com)
————————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)
——————————–

Samoa Sheet Cake

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

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce (ice cream topping)
dash salt
–
Toppings;
2 1/2 C. sweetened coconut
8 oz. wrapped caramels (unwrapped)
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening
=
Preheat oven 350 degrees F.
On large cookie sheet pour 2 1/2 C.
coconut – spread out evenly.  Bake
5-6 minutes – stir a few times while
toasting & watch closely so it doesn’t
burn – remove from oven & cool.
–
Turn oven temperature to 400 degrees F.
=
In large bowl add flour & sugar – toss to
combine. In medium saucepan add butter, water,
cocoa & shortening – bring to a boil over medium-
high heat, stirring continually – pour into flour/
sugar mixture & mix 30 seconds (using elec. mixer).
Add buttermilk & mix into batter. Add baking soda,
salt, eggs & vanilla – mix 1 minute, making sure to
scrape bottom of bowl using rubber spatula so all
dry ingredients are incorporated. Spray large rimmed
cookie sheet (poster’s is 17 1/2 X 12 1/2″) with nonstick
cooking spray & pour batter onto sheet. Bake 20
minutes until a toothpick inserted into center comes
out clean.  While cake bakes, prepare frosting:
=
Frosting:
In a large microwave-safe bowl place butter & milk – heat
to boiling. Add caramel sauce, powdered sugar, vanilla &
dash salt – whisk using a fork until smooth (it will be thin).
=
When cake is still warm from oven poke holes all over cake
with a fork – pour prepared frosting over top of cake & smooth
out. Immediately sprinkle toasted coconut on top of frosting.
Place unwrapped in microwave bowl. Add 2 T. milk (or evap.
milk) to caramels & microwave 30 seconds. Stir & heat again
in 30-second intervals until caramel has melted & is smooth.
Drizzle over top of coconut.
Place milk choc. chips in a glass measuring cup & microwave
in 30-second increments, stirring after each. Add 1/2 tsp.
shortening & stir to combine. When melted, drizzle over
top of caramel on cake. NOTE: you can serve cake at this
point but if you like a cake that slices well –
refrigerate cake at least 1 hour before slicing & serving.
Serves 16-20

(recipe: jamiecooksitup.net)

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

Hope you have a great day!

Hugs;

Pammie

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Setting things straight

Ah, the ‘fun’ of paying household bills – right? I do my bill paying on line with my bank. Over the years, several times, we’ve run into a problem. This time it was getting a $10.98 late fee tacked on to my garbage pick up bill – except I PAID ON TIME through my bank! The very next day we get an automated phone call informing us if said bill is not paid they will cancel our service! NO! Several phone calls (with REAL people) later I am now sending them a printed copy of my bank statement saying it was not only paid on time but there should be NO late fee! The nice lady agreed and now the ‘proof’ is in the mail. UGH! Makes me crazy – you think you’re doing the right thing only to find out – not always. In this case it’s either the Bank or the Post Office’s fault – ugh.

Keeping busy these days attempting to finish the two baby blankets I posted photos of in an earlier post. Today I decided on the final yarn color for the Chevron blanket – am ‘almost’ to the middle of that blanket and about 3/4ths done with the pink lace one. I have 5 weeks before they need to be done. On another good note-was able to get in touch with the lady in charge of picking up the baby blankets for Crisis Pregnancy Mobile Unit. She’s been out of state and will be moving, so this might be my last delivery for that charity. (No worries – there are ALWAYS more charities). Also got in touch with the person in charge of the Food Closet at the church I have my special needs group at. They said they are happy to get more scarves & hats for the homeless (at the end of last year’s ‘season’ they weren’t sure they were going to continue it because they only had about 10 families involved and ALL had received knitted items). Once I’m done with the two baby blankets I’ll start working on scarves – always a nice ‘change’ of pace in knitting. Since our last knit group “Yarn Swap” I have several yarns awaiting the scarves project so I’m a bit excited to get started! (Yes, it takes very small things to make me happy).

===========

Streuseled Zucchini Bundt Cake

2 C. shredded zucchini, patted dry
1 1/3 C. plain yogurt
3/4 C. sugar
2 large egg whites, room temp.
1/3 C. canola oil
1 large egg, room temp.
4 tsp. vanilla, divided
3 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T. dry bread crumbs
1/3 C. packed brown sugar
1/3 C. chopped walnuts
1/3 C. raisins
1 T. ground cinnamon
1/2 tsp. ground allspice
3/4 C. powdered sugar
2-3 tsp. milk
–
Preheat oven 350 degrees F.
Spray a 10″ Bundt pan with nonstick
cooking spray & sprinkle with dry bread
crumbs.
In large bowl beat zucchini, yogurt,
sugar, egg whites, oil, 1 egg & 3 tsp.
vanilla until well blended.
In small bowl combine flour, baking
powder, baking soda & salt; gradually
beat into zucchini mixture until
blended. Pour 1/3 of batter into
prepared pan.
In small bowl combine brown sugar,
nuts, raisins, cinnamon & allspice –
sprinkle half over batter. Top with
another 1/3 batter & sprinkle with
remaining brown sugar mixture – top
with remaining batter.
Bake 55-65 minutes or until a toothpick
inserted in center comes out clean. Cool
10 minutes before removing from pan to
a wire rack to cool completely.
=
In a small bowl combine powdered sugar,
remaining vanilla & enough milk to achieve
desired ‘drizzle’ consistency – drizzle over
cooled cake.

(recipe: tasteofhome.com)
———————————
Pea & Peanut Salad

2 1/2 C. frozen peas (about 10 oz),
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
salad dressing
–
In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing –
stir into salad. Refrigerate, covered,
until ready to serve. Makes 4 servings

(recipe: tasteofhome.com)
—————————–

Sweet & Hot Shrimp Tacos

3/4 C. Sweet chili sauce*
2 T. honey
40 medium-sized shrimp (pre-cooked/
tails off)
6 corn tortillas
olive oil
salt
Mexican cheese blend, shredded
chopped lettuce
chopped tomatoes
–
Heat medium skillet over medium-
high heat. Pour 3/4 C. sweet chili
sauce into pan; add 2 T. honey – stir
to combine & heat through. Add shrimp
to sauce; stir, making sure all shrimp are
coated. Heat, just until shrimp are warm.
(Do not over cook).
Heat a large skillet over medium-high
heat. Add about 1/2 T. olive oil to pan;
add a few corn tortillas (as many as will
fit pan) – sprinkle them with a little salt &
allow them to get golden brown; flip over
& brown other size. Remove to a serving
plate & top with saucy shrimp, cheese,
lettuce & tomato. Serve immediately.
Makes 6 tacos

*You can find Sweet Chili sauce in most
grocery stores in the Asian aisle.

(recipe: jamiecooksitup.net)
————————–
Grilled Root Vegetables

12-15 large carrots, peeled
1 head garlic, peeled
1 large white onion, cut into
1″ pieces
small potatoes, leave whole
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
–
1 T. butter
2 T. freshly chopped parsley (optional)
(large disposable foil cooking pan)
–
Preheat grill to 350 degrees F.
Spray insides of foil pan with nonstick
cooking spray. Add carrots, garlic, onion &
potatoes to pan. Pour 1 T. olive oil over
vegs & toss to coat. Add paprika & garlic
salt – toss to coat. Cover pan tightly with
foil & place on hot grill. Cook 20 minutes,
then carefully unwrap & stir. Rotate pan,
cover & cook 15-20 minutes more until
veggies are crisp-tender. Watch so they
don’t burn. Add 1 T. butter & 2 T. parsley –
taste & adjust seasonings-garlic salt.
Serves 6-8

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

Crockpot Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp/crumbled (reserve
drippings)
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese
=
Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken in
warmed grease & cook 3-5 minutes until
slightly golden (turn once). Spray insides of
crockpot with nonstick cooking spray.
Place chicken in crockpot & cover with
mushrooms. Pour soup into skillet (undiluted),
warm then pour over chicken. Cover & cook
on Low 4-5 hours; check chicken for doneness.
Place a slice of Swiss cheese on top of each
chicken breast; sprinkle with bacon & turn
crockpot heat to High. Cover & cook 10-15
minutes until cheese is melted. Serves 6

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

Sweet & Sour Hawaiian Kielbasa w/
Garlic Rice

2 T. olive oil
1 (13 oz) pkg. smoked kielbasa sausage,
cut into 1/2″ slices
1/2 C. onion, chopped
1 1/2 C. chopped bell pepper
1/2 C. pineapple chunks
1 (8 oz) bottle sweet & sour sauce
2 (7 oz, ea) pkgs. Minute Ready to
Serve Garlic & Olive Oil Jasmine rice
–
In nonstick skillet heat olive oil over
medium heat. Add kielbasa-cook 2-3
minutes, flipping over, until both sides
are nicely browned. Add onion & bell
pepper – cook 5-6 minutes longer. Stir
in pineapple & sweet/sour sauce – heat
2-3 minutes.

Prepare rice accordg. to pkg. directions.
Place rice on a dish & spoon kielbasa
mixture on top. Serves 4

(recipe: whoneedsacape.com)
———————————

Blueberry/Lemon Cheesecake Mousse
Parfaits

6 (4 oz) jars (or parfait glasses
3/4 tsp. unflavored gelatin
1 tsp. lemon zest & 3 T. juice (from 1
lemon) divided
1 T. water
1 (8 oz) pkg. cream cheese, divided
2/3 C. powdered sugar
1 1/2 C. Cool Whip, thawed
1/2 crushed shortbread cookies
1/2 C. blueberries
1/2 C. blueberry jam
–
In small microwaveable bowl pour
lemon juice & water – sprinkle gelatin
on top & microwave on High 45 seconds
until gelatin is completely dissolved when
stirred. Cool 3 minutes
In large bowl using elec. mixer beat cream
cheese until light & fluffy. Add geletin
mixture; beat until blended. Gently stir in
Cool Whip & lemon zest. Press cookie
crumbs into bottoms of jars/glasses &
top with layers of blueberries, jam &
cream cheese mixture. Cover with lids
(or clear plastic wrap) & refrigerate 2
hours. Serves 6

(recipe: myfoodandfamily.com)

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

Our weather has been “OK” except last night
THREE TIMES in very quick time our cell
phones were BOMBED with Emergency
FLOOD ALERTS! The funny thing is – we don’t
have any BIG water around here to be worried
about flooding! (there was a small ‘river’ of
water going down my driveway during the
rains, but nothing REALLY to worry about!)
Go figure!  The temperatures are in the mid
to high 70’s which is nice  – not too hot, not
too cold – in my eyes: JUST PERFECT!

No big plans for the day, no knit group
tonight; dinner is leftover chicken pot pie.
Tomorrow is library knit & my special
needs group, Thurs. is babysitting at 2 p.m.
My oldest son & his family have been on a
VERY MUCH NEEDED vacation last week to
Myrtle Beach, North Carolina so this will
be the first time I will see them in almost 2 weeks.
Just glad they were able to ‘get away’ as both
of them have very high stress jobs. Time with
their kids and time alone, away from phones
is always nice.

Hope your week is shaping up nicely,

Hugs;

Pammie

Another GREAT Summer Day!

It’s another really NICE day here – sunny skies, slight breeze, temperature at 77 degrees F. and I saw our BUNNY in the back yard this morning – YAY! Got up kind of early, worked on both baby blankets – really want to finish BOTH by the pick-up date of Sept. 17th – we’ll see. Spent some time photographing my blankets (6) and all of the really beautiful things my friend Liz created to donate. She’s from Scotland and does GORGEOUS knitting – she knit up several baby sets (hat, booties, sweater), plus 3 extra sweaters, 2 prs. mittens, 6 prs. booties – I love seeing her projects. She’ll be out of country for the pick-up so she gave them to me to hold on to. The night of the pick up is REALLY hectic for me – everyone is coming in with their finished donations – I have to make sure each item is tagged (the ladies at the Vets want to know who knit/crocheted each thing so we put on tags with our first names on them), then photographed to be posted to our web site for those who weren’t able to attend for the pick up. Rarely do I take any knitting projects on that night because when it’s all done-I’m exhausted! I’m really proud of my ladies for all their kindness and donations – it makes me really happy that we are able to give-back to the wives of those in the military.

========

No-Bake Twinkie Cake

1 box Hostess Twinkies
4 bananas, peeled/sliced
1 (20 oz) can crushed pineapple, drained
well
1 (3 oz) pkg. instant vanilla pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed
–
Toppings:
maraschino cherries
chopped nuts
=
Remove Twinkies from wrappers (you
will use about 7 Twinkies) & slice
in half lengthwise. Place halves into
a 9 X 13″ baking dish, cream sides up.
Layer sliced bananas on top then spread
drained crushed pineapple on top.
In a bowl combine instant pudding mix
with 2 C. cold milk – whisk until combined
& starts to thicken slightly (3-5 minutes).
(Needs to still be pourable). Pour pudding
over pineapple & spread out evenly. Layer
with Cool Whip & spread evenly. Drain a
few maraschino cherries on a paper towel.
Sprinkle top of cake with chopped nuts then
place cherries on top. Cover & refrigerate
1 hour before serving. Serves 12

(recipe: thecountrycook.net)
——————————

9-Layer Summer Salad

1 (16 oz.) bagged salad mix
1 bundle radishes, cleaned/
trimmed/diced
1 small purple onion, diced
1 (6 oz) pkg. frozen peas
1 (6 oz) pkg. shredded cheese of
your choice
1 (10 oz) pkg. cherry tomatoes,
either whole or halved
1 (16 oz) pkg. baby corn, diced
1 (4 oz) container bacon bits
1 (16 oz) jar artichokes, drained/
diced
–
NOTE: if you want the full effect of
this beautiful salad – prepare in a
clear bowl.
–
Place 1-2 handfuls salad mix in bottom
of bowl. Layer sliced radishes on top in
a ring around inside of bowl leaving a gap
in the middle to place more lettuce. Add
diced onion in a ring, more lettuce. A ring
of frozen peas & then cheese – fill gap with
more lettuce. A ring of tomatoes all across
top of bowl. Next baby corn, then artichokes-
both of these layers go all across top of layer.
Last add bacon bits sprinkled on top.

(recipe: heavenlysavings.net)
—————————

Red Potato Salad

1 1/2 lb. baby red potatoes, cut into quarters
8 slices bacon, cooked/crumbled
6 hard-boiled eggs, sliced
1 C. white onion, diced
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 C. mayonnaise
1 C. plain Greek yogurt
paprika – garnish
chopped fresh parsley – garnish
–
Preheat oven 400 degrees F.
Place cut potatoes on a baking sheet
lined with parchment paper – bake
30 minutes. Remove from oven & cool
10-15 minutes. Place crumbled bacon (
reserve a little for garnish), eggs, onion,
dry mustard, garlic salt, pepper & roasted
potatoes in large mixing bowl – stir to
combine.

Dressing:

In small bowl whisk mayo. & plain Greek
yogurt – pour over top of salad & gently
stir to coat. Top with reserved bacon, paprika
& diced parsley. Cover & refrigerate until
ready to serve. Serves 8

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

Bacon-wrapped Scallops

2 lb. bacon (regular, not thick),
sliced & cut in half
2 lb. sea scallops (if very large,
cut in half
3 T. butter
1 T. minced garlic
1/3 C. chicken broth
–
Wrap a piece of bacon around each
scallop & secure with a toothpick.
Arrange wrapped scallops on a
baking sheet. Broil 5 inches from
heat 3 minutes per side until bacon
is crisp. In small skillet melt butter.
Add garlic & saute 1 minute. Add
broth & bring to a boil; cook 2
minutes. Place cooked scallops in
a large bowl & pour broth over –
gently toss to coat. Makes 40

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

Ham Salad

6 C. ham, coarsely ground
4 hard boiled eggs, chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil
–
In large bowl combine all ingredients –
mix well.
MAKES 1/2 GALLON!

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

Crockpot Apricot Chicken

6 frozen skinless/boneless chicken breasts
(not thawed)
1 pkg. dry onion soup mix
1/2 C. Russian or French salad dressing
1 C. apricot preserves or jam
2 T. apple cider vinegar (or fresh lime or
lemon juice)
1 tsp. dried basil or thyme leaves
1/8 tsp. black pepper
=
Cooked rice, pasta or mashed
potatoes to serve 6
=
In bottom of 4 qt crockpot arrange frozen
chicken pieces. Mix dry onion soup  mix,
salad dressing, apricot preserves/jam,
apple cider vinegar, dried herb & pepper
in medium bowl – stir well with a whisk to
combine & pour over chicken. Cover & cook
on Low 6-8 hours until chicken is cooked to
160 degrees F. on a meat thermometer & is
tender when pierced with a fork.

NOTE: If you like you can thicken mixture
before serving by combining 2 t. cornstarch
with 3 T. water or chicken stock in a small
bowl – mix using a whisk until smooth &
add to crockpot – stir & turn heat to High
10-15 minutes until sauce is thickened.
Serve with cooked rice, pasta or mashed
potatoes. Serves 6

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

Red Lobster’s Cheese (Biscuit) Loaf

3 C. flour
1 T. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz. Cheddar cheese, cut into
1/4 inch cubes
1 1/4 C. milk
3/4 C. sour cream
3 T. butter, melted
1 egg, lightly beaten
–
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In a bowl
whisk first 5 ingredients. Carefully
stir in cheese cubes until covered
in flour mixture (this helps the cheese
from sinking to the bottom of the loaf).
In a different bowl, whisk remaining
ingredients. Fold wet mixture into flour
& cheese mixture. Stir until just
combined – do not over stir. Spread
mixture into prepared loaf pan & bake
45-50 minutes. Let cool 10 minutes
then remove from pan & allow to cool
on a wire rack 1 hour before slicing.
Makes 1 loaf.

(recipe: 1Krecipes.com)
——————————-

Triple Berry Salad w/Vanilla Syrup

6-8 C. fresh berries (strawberries, blueberries
& raspberries) Rinsed/hulled & large berries
cut into 2-3 slices.
1/4 C. granulated sugar
1/4 C. water
1/2 tsp. vanilla
–
Place sugar & water in a small saucepan
over medium heat. Bring just to simmer;
stir until sugar is dissolved. Remove from
heat & cool 5 minutes. Stir in vanilla extract.
Chill completely in fridge.
–
Place berries in a large bowl. Just before
serving, drizzle syrup over berries & toss
gently to coat. (You may not need all of
the syrup.)

(recipe: thekitchenismyplayground.com)

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

Hope it’s a NICE day for you, too!

Hugs;

Pammie

It’s Always Nice to see Old Friends!

This Sunday after church I was just getting in our car when my husband called my cell phone to tell me: “Get back in here – there’s someone who wants to see you!” In the photo above is my dear friend Katie and her sons. I have known her since she was about 3 weeks old – I was her first caregiver (she’s now 35!) She and my oldest son were best friends all through grade school until they moved away. Her husband is a pastor in Kentucky now so I don’t get to see her very often – it was really nice to re-connect! (It’s funny-I don’t think I really feel like I’m losing weight but when I put on the dress above – which I haven’t worn for years, it was too big but I didn’t have time to change – funny how time changes things!)

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

Lemon Blueberry Bread

1/3 C. butter, melted
1 C. sugar
3 T. lemon juice
2 large eggs, room temp.
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk (2%)
1 C. fresh or frozen blueberries
1/2 C. chopped nuts
2 T. grated lemon zest

Glaze:
2 T. lemon juice
1/4 C. sugar
=
Preheat oven 350 degrees F.
Spray a 8 X 4″ loaf pan with nonstick
cooking spray. In large bowl beat
butter, sugar, lemon juice & eggs.
In a small bowl combine flour, baking
powder & salt – stir into egg mixture
alternately with milk, beating well
after each addition. Fold in blueberries,
nuts & lemon zest & pour batter into
prepared pan. Bake 60-70 minutes or
until a toothpick inserted into center of
loaf comes out clean. Cool 10 minutes in
pan before removing from pan to a wire
rack to cool.

Glaze:
Combine glaze ingredients & drizzle over
warm bread. Cool completely before cutting.
Makes 1 loaf.

(recipe: tasteofhome.com)
——————–

Fiesta Confetti Corn

1 1/2 T. butter (or bacon drippings)
1/2 c. chopped Vidalia or other
sweet onion
1/2 C. EACH: green & red bell
pepper, diced
1/4 C. chopped fresh jalapeno
6 C. fresh corn, cooked/scraped
from cob
1/2 tsp. light brown sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Cajun or Creole seasoning
(or to taste)
1/2 tsp. chili powder (or to taste)
1/2 tsp. cumin (or to taste)
1/2 C. water or chicken broth,
divided
–
In a skillet with lid heat butter (or
bacon drippings) – saute onion &
peppers until tender, about 4 minutes.
Add corn, sugar & seasonings & 1/4
C. water/broth. Reduce heat to Low;
cover & simmer only long enough
to warm through thoroughly & adding
additional water as needed to prevent
corn from sticking. Taste & adjust
seasonings as needed. Serves 4-6

NOTE: Frozen/thawed or canned/
drained corn may be substituted.
Can also substitute a 4 oz. jar of
chopped pimentos, drained, for bell
pepper. Add some chopped/cooked
bacon for extra flavor.

For a Creamier Version:
Stir in 1/3 C. shredded cheese and/or
3 oz. cubed cream cheese and
substitute heavy cream or Half & Half
for water or broth, stirred in at the
end.

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

Crockpot Garlic Tenderloin

2-3 lb. pork tenderloin
2 T. butter
1 C. butter, melted
1 T. garlic powder
2 tsp. garlic salt
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. dried cilantro leaves
1/2 tsp. black pepper
1/4 tsp. ground red pepper
–
Melt 2 T. butter in a skillet over
medium-high heat*. Brown
tenderloins about 3-5 minutes on
each side then place in crockpot,
pouring the remaining butter/
cooking juices over top. Whisk
melted butter & spices together &
pour evenly over tenderloin. Cover
& cook on Low 1 1/2 – 2 hours.
Serves 8

*or use the saute/brown feature,
if available, on your slow cooker

NOTE: While browning tenderloin,
let it rest at least 3 minute per side;
do not turn or flip it – it will make
the browning process work much
better.

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

Fresh Green Bean/Walnut/Feta Salad

1 1/2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1 C. chopped walnuts
3/4 C. diced red onion
1 C. crumbled Feta cheese
3/4 C. olive oil
1/4 C. white wine vinegar
1/4 C. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
–
Bring a large pot of water to a boil;
add green beans & cook ONLY 3
minutes. Drain well & immediately
plunge into ice water to stop cooking
process. Drain again & pat dry with
paper towels then place in large bowl.
Add walnuts, red onion & Feta; gently
stir to combine. In a food processor (or
blender) combine olive oil, white wine
vinegar, mint, garlic, salt/pepper & pulse
a few times to blend. Pour dressing over
bean mixture & toss. Chill about 1  hour
before serving.

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

Dill Pickle Bites
(appetizer – 8 hrs. or overnight chill)

1 (8 oz) pkg. cream cheese, softened
2 T. mayonnaise
1 T. grated onion
1/2 tsp. dried dill weed
1/8 tsp. black pepper
12 baby dill pickles
12 slices white bread (or whole wheat)
crusts cut off
(optional) hard salami slices
–
In small bowl combine cream cheese, mayo,
onion, dill & pepper – mix until well combined.
Roll each bread sliced with a rolling pin until flat.
Spread cream cheese mixture thinly onto bread,
using approx. 1 T. per slice. Place a baby dill on
each & roll up.* Place rolls, seam sides down,
in a glass baking dish. Cover & refrigerate 8 hours
or overnight.
To serve:  Cut each roll into 3 pieces.
Makes 36 bites

*If you are using hard salami slices, spread about
1/2 T. cream cheese mixture on each slice then
top with a slice of salami & spread remaining
1/2 T. cream cheese on top. Place pickle then
roll up

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

Pork Chop & Cabbage Casserole

4-6 pork chops
4-5 C. coarsely chopped cabbage
2 T. olive oil
1 medium green pepper, cut into
rings
1 medium onion, peeled/cut into
rings
1 pkg. dry onion soup mix
1 (14.5 oz) can diced tomatoes,
undrained (could use fresh tomatoes)
1/2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 C. shredded Cheddar cheese (or
cheese of your choice)
=
Preheat oven 400 degrees F.
In a skillet brown pork chops in olive
oil. In large casserole dish layer
cabbage, green pepper & onion. Place
browned chops on top. In a bowl mix
dry onion soup mix, diced tomatoes,
chicken broth, salt/pepper, garlic
powder & oregano – pour over top
of chops. Cover & bake 55-60 minutes
until cabbage is cooked to the
consistency you like. Remove from
oven & sprinkle cheese on top. Return
to oven, uncovered, until cheese melts.

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

No-Bake Chunky Monkey Cake

1 (3.4 oz) pkg. instant vanilla pudding
mix
3 C. cold water, divided
1 (3.9 oz) pkg. instant chocolate pudding
mix
2 C. Cool Whip, thawed/divided
1 banana
1 box graham cracker squares
–
Line a 9 X 13″ baking pan with foil.
Line bottom of pan with a single layer of
graham crackers (you may have to break
some to fit) In medium bowl add van.
pudding mix with 1 1/2 C. milk – whisk
to combine. Fold in 1 C. Cool Whip.
Pour pudding mixture over grm. crackers
& spread out evenly. Top pudding layer with
another layer of gr. crackers. In separate
bowl add choc. pudding mix & remaining
1 1/2 C. milk – whisk to combine & fold in
last 1 C. Cool Whip. Spread choc. pudding
mixture over 2nd layer gr. crackers. Cover
pan with plastic wrap & refrigerate at least
4 hours or overnight.
–
When ready to serve, slice banana into thin
slices & spread over cake top evenly. Crush
1 graham cracker square & sprinkle crumbs
over top of cake. Slice & serve. Serves 9

(recipe: thecountrycook.net)

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

Having my baby grandson away on vacation has given
me more time to read (James Patterson novels) and knit;
below is a half-way done pink baby afghan and then a
project I just started last night. I wanted a chevron pattern
and have large balls of several solid colors so I chose this
pattern. It’s very easy (2 rows) so I’m hoping it will go
quickly. Just got the Pick-Up date for the Detroit Veteran’s
Hospital baby shower: Sept. 17th so that’s my goal for
attempting to finish both afghans – we’ll see how that goes.

==========

So far, the colors for the chevron will be white/medium yellow/mint green/a blue, white, green variegated then repeat in opposite order so bottom of afghan mirrors the top – we’ll see how it goes.

Hope your day is going well – it’s mid 70’s & on & off rain (but that’s OK because our flowers need it!)

Hugs;

Pammie

Meanderings on a Sunday Afternoon

It’s hard to believe almost a week has gone by since last I posted. Not a lot important going on, just lots of babysitting. The good thing is – I get a week off while they’re on vacation! YAY!

Our weather has been almost typical August – not really hot (in the 80’s) with not much rain (mostly sunny & breezy). It was the perfect weather for my Sunday School classes annual picnic at our teachers house. I brought the Lemonade Pies (the recipe I recently posted) – they were good (in my opinion-too sweet) but our pastor loved them so I sent the second pie home with he & his wife. Also made a chopped cabbage salad (with chopped carrots, sunflower seeds, cooked bacon, golden raisins, chopped onion, & a Sweet Vidalia onion dressing – Ken’s brand – great stuff!). Only had a small bowl of salad left to bring home! On another good note, managed to get 2 ‘sort-of’ recipes: one for Seafood Salad & one for Scalloped Potatoes. I say “sort of” because both ladies said “Well, I don’t really HAVE a recipe – I just sort of throw stuff together” – I asked them to tell me just WHAT they threw together so now I have what I guess I’d call “experimental’ recipes! We’ll see how they come out – but their versions were REALLY YUMMY!

===========

Orange Juice Cake

Cake:
1 (3.5 oz) box instant vanilla
pudding mix
1 C. cold water
1 (18.25 oz) box yellow cake
mix
1/2 C. butter
4 eggs
3/4 C. sugar
1/2 C. vegetable oil
3/4 C. orange juice
1 pkg. crushed nuts (optional)

Topping:
1 C. orange juice
1 stick butter
1 C. sugar
–
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. (If you’re using nuts,
sprinkle them evenly over bottom
of pan.)
In large bowl combine cake mix,
pudding mix, water, oil, juice & eggs-
mix using elec. mixer on medium speed
2 minutes – pour batter into prepared
pan. Bake 30 minutes until a knife
inserted in center of cake comes out
clean.  (poster notes she usually bakes
hers 45 minutes)

Topping:
Place orange juice, butter & sugar in a
saucepan & bring to a boil: boil 2
minutes, stirring. While cake is still
warm, poke holes all over top of cake &
pour mixture over cake (into holes).
When cake is saturated, about 10 minutes,
invert cake onto a plate & serve.

(recipe: Facebook)
————————–
Cheesy Ranch Chops & Potatoes
with Garlic Asparagus

4 boneless pork chops
asparagus, ends trimmed
halved red potatoes
garlic salt
1 packet Ranch Dressing mix
1/2 C. shredded Parmesan cheese
olive oil
–
Preheat oven 400 degrees F.
Cover a baking sheet with foil &
spray with nonstick cooking spray.
Place potatoes on one end of sheet &
drizzle tops with olive oil. Place chops
in middle & asparagus at end of sheet.
In a bowl mix ranch dressing mix (dry)
with shredded cheese – scatter mixture
over potatoes & chops. Drizzle a little
olive oil over asparagus then shake some
garlic salt on them. Bake 25 minutes.
Turn on Broiler
Broil sheet 2-3 minutes to brown
(watch them so they don’t burn)
Serves 4

(recipe: thesouthernladycooks.com)
—————————–
Chicken Tortilla Chip Casserole

4-5 C. chicken, cooked/chopped
1 C. green onion, chopped (or
regular onion)
1 C. green pepper, chopped
2 T. oil
1 (14.5 oz) can diced tomatoes,
undrained
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of chicken soup
1 (4 oz) can green chilies, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cumin
–
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style cheese or
cheese of your choice
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray & place
a layer of crushed tortilla chips
on bottom – spread out.
=
In a large skillet add oil & cook gr.
pepper & onion. Add tomatoes, both
soups, green chilies, chili powder,
garlic powder, salt/pepper & cumin –
mix well & simmer 10 minutes.
Add a layer of chopped chicken to
baking dish & cover with half soup
mixture from skillet – sprinkle on
1 C. shredded cheese. Add another
layer chips/chicken & rest of soup
mix. Bake 20-25 minutes. Remove
& add remaining cheese. Return to
oven for about 5 minutes to melt
cheese. Serves 10-12

Optional toppings:
Sour cream
chopped tomatoes
sliced olives
sliced avocado

NOTE: You can also add some cayenne
or hot sauce to recipe, if you like
hot food.

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

Mexican Street Corn Salad

Dressing:
1/4 C. mayonnaise
1/4 C. sour cream (full fat)
1 lime zested/juiced
1 tsp. kosher salt (or to taste)
1/2 tsp. black pepper (or to taste)
2 tsp. crushed red pepper flakes
(optional – to taste)
1 tsp. hot Mexican chili powder
1 tsp. garlic powder

Salad:
4 C. cooked corn (about 6
average ears)*
1 C. diced purple onion
1 C. chopped red bell pepper
1/8 C. pickled sliced jalapeno, chopped
1/4 C. fresh chopped cilantro (or parsley)
1/2 C. Cotija, Feta or Romano cheese,
crumbled
–
Dressing:
Combine ingredients for dressing &
set aside.

Salad:
Combine all salad ingredients except
cheese & mix. Add dressing & blend.
Gently fold in 1/2 C. cheese. Refrigerate
until well chilled & garnish top with
additional cheese & cilantro/celery
before serving. Serves about 4

*You may grill, boil or use your
favorite method to cook corn.

NOTE: This recipe has a little ‘fire’ to it –
if you prefer things on a milder side,
substitute regular chili powder & omit
red pepper flakes & jalapeno.

May substitute a 4 oz. jar of well drained,
chopped pimentos for red bell pepper

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

Cucumber, Strawberry, Tomato Salad
w/Balsamic Vinaigrette

3 English cucumbers, peeled/halved/
sliced
1 lb. Campari tomatoes, quartered
1 lb. strawberries, cleaned/sliced
1 C. balsamic vinaigrette
black pepper
–
In large bowl gently mix all ingredients.
Refrigerate 1 hour prior to serving.

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

Easy Homemade Sweet Pickles
(makes 4 pints)

9 C. sliced pickling cucumbers
1 large sweet onion, halved/
thinly sliced
1/4 C. canning salt
1 C. sugar
1 C. water
1 C. white vinegar
1/2 C. cider vinegar
2 T. mustard seed
1 tsp. celery seed
1/2 tsp. whole peppercorns
4 bay leaves
12 cloves garlic, crushed
=
In a large  nonreactive bowl, combine
cucumbers, onion & salt -cover with
crushed ice & mix well. Let stand 3 hours.
=
Clean and dry 4 wide-mouth 1-pint
canning jars
=
Drain, rinse & drain thoroughly.
In a Dutch oven, combine sugar, water,
vinegars, mustard seed, celery seed &
peppercorns – bring to a boil, stirring
to dissolve sugar. Add cucumber
mixture & return to a boil, stirring
occasionally. Reduce heat & simmer,
uncovered, 4-5 minutes until heated
through. Carefully ladle hot mixture
into cleaned/dried jars, leaving 1/2 inch
headspace between mixture & top edge
of jar. Add 3 cloves garlic & 1 bay leaf
to each jar. Remove air bubbles and, if
necessary, adjust headspace by adding
hot pickling liquid. Wipe rims of jars &
center lids on jars. Screw on bands until
fingertip tight. Place jars in a canner with
simmering water ensuring that they are
completely covered with water. Bring
to a boil & process 10 minutes. Remove
jars & cool.

(recipe: tasteofhome.com)
——————————-
Grilled Vegetable Foil Pack

2 zucchini or squash, thickly sliced
1/2 red onion cut into chunks
1 red bell pepper cut into chunks
1 green bell pepper cut into chunks
1 tsp. salt
1 tsp. black pepper
2 tsp. minced garlic
1 T. olive oil
–
Lay out a large sheet of foil on the
counter. Place all vegs. on foil, in
center, & mix together then drizzle
with olive oil. Sprinkle with salt/
pepper & garlic. Fold up foil making
a packet. Place packet on grill &
cook 5-8 minutes, turning once at
2 – 4 minutes. Serves 6

(recipe: eatingonadime.com)
———————-

Crockpot Whole BBQ Chicken

1 (4 lb) whole roaster chicken
1-2 pkts. BBQ chicken dry rub*
1 small onion, sliced
1 bottle of your favorite BBQ sauce
–
Remove chicken from packaging &
remove any gizzards/hearts/neck,
etc. Rinse off chicken under running
water, inside & out then pat dry using
paper towels. Place sliced onion in
bottom of crockpot. Sprinkle dry rub
all over outside of chicken & rub in well-
sprinkle some of the rub inside chicken
as well. Place chicken on top of onions.
(No other liquid needed). Cover & cook on
Low 8 hours.
Once chicken is cooked, pour half of BBQ
sauce on outside of chicken & spread well.
Cover & let cook on Low another 15 minutes.
Serve with leftover BBQ sauce.
Serves 4

NOTE: Chicken will be VERY tender when cooked –
use caution when removing from crockpot.

*Poster notes that one packet of dry rub is plenty
for a whole chicken but she buys 2 b/c she’s a
bit messy and wants to make sure she has enough
to season both inside & outside of chicken.

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

Raspberry Jell-O Pie

1 deep dish pie shell, baked
1 C. raspberry juice
3 oz. Jell-o Wild Raspberry
flavor (1 pkg.)
10 oz. frozen raspberries (1 pkg)
10 oz. frozen blackberries (1 pkg.)
=
2 C. Whipped cream (garnish –
optional)
1/8 C. coconut – toasted –
garnish – optional
8 fresh raspberries, garnish,
optional
8 fresh blackberries, garnish –
optional
1 sprig fresh mint, garnish,
optional
=
Heat raspberry juice to boiling &
pour over Jell-O in a bowl, stirring
until all dissolved. Add frozen berries.
Place Jell-O & fruit in fridge until
partially set then pour mixture into
baked pie crust. Refrigerate until
fully set.
=
When ready to serve garnish with
any/all optional garnishes.
Makes 8 slices

(recipe: food.com)

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

Hope your weekend is going GREAT!

Hugs;

Pammie

Grocery Shopping and Word Definitions

Today, out of need for a specific bottled water, I went to Meijer grocery store. It’s about 2 minutes from my house and they recently re-modeled the entire store. First thing in the door I go to where they USED to keep the carts only to find it empty; had to walk half the width of the store to the Information desk to ask that they put in a call for more carts. I was informed they moved them – apparently I passed the NEW location on my way in the store – now they are located immediately to my left inside the door (except today they were shoved WAY back so, unless I knew where they were, I surely wouldn’t have seen them – sigh.) The newly decorated/re-arranged store must make sense to someone but certainly not to most of the customers I chatted with today. Went looking for raisins – they ‘used’ to be with all the other dried fruits (plums, apricots, cherries, etc.) – finally asked someone. Turns out JUST raisins are in the baking aisle – almost the entire width of the store away. Oh – extra insert here: THIS aisle is labeled “PUDDING’, SYRUP, and something else – NOT BAKING or BAKING GOODS – crazy. My biggest laugh of the day was their use of a certain word: CONSUMABLES. Webster definition: Consumable definition:  “able or meant to be consumed, as by eating, drinking, or using: consumablegoods. ” And just exactly WHERE would you find this word used in our Meijer? In HUGE letters (about 4-5 FEET tall, up towards the ceiling, on a wall. What, you might ask, was BELOW said sign? Why, something I don’t believe ANYONE would CONSUME/EAT: Mops, brooms, sponges, floor waxes, floor cleaners! Wow . . . just wow! And today, once again, I remembered just why I DON’T shop at that store! Too frustrating!

===========

Plum Pie

2 unbaked pie crusts
2 lbs. plums
1/2 C. sugar
2 T. flour
1 tsp. cinnamon
1 T. butter
–
Preheat oven 450 degrees F.
Place one crust into a 9 inch pie
plate.
Wash plums but do not peel.
Cut plumbs in half, remove pits,
then cut into quarters – arrange
cut plums in bottom of pie crust.
Mix dry ingredients together then
sprinkle over plums. Dot with butter.
Place second crust over plums, trim
edges with enough to turn under –
crimp crust edges. Cut several
1 inch slits in top crust (to vent).
Bake 12 minutes.
Reduce heat to 325 degrees F.
Bake 25 minutes longer or until
plums are tender. Cool.
Serve warm or cold.
Serves 6-8

(recipe: food.com)
—————————–

Southern Tomatoes & Rice

2 T. butter
1 tsp. olive oil
2 C. uncooked rice
1 small – medium Vidalia onion
(can use yellow)
4 C. chicken stock
1 tsp. salt (or to taste)
1/2 tsp. ground black pepper (or
to taste)
1 (28 oz) can diced tomatoes with
juice (if using fresh tomatoes,
use 2 lb. diced small)
–
Heat a large pot over medium heat;
add butter & olive oil – melt butter
completely. Add rice & stir to coat.
Stirring constantly, toast rice for 2
minutes (to add flavor). Add diced
onion & saute another 2 minutes,
just until onion begins to soften.
Add chicken stock, salt/pepper – stir
to combine.* Cover pot & bring to
boil then reduce heat to simmer &
cook 10 minutes. Add tomatoes with
juices & stir to combine. Cover pot
& bring back to simmer, cook 10-15
minutes longer. Remove from heat &
allow to stand 10 minutes before
serving. Serves  8

*can substitute water, if needed

(recipe: juliassimplysouthern.com)
——————————

Deviled Egg Macaroni Salad

1 (16 oz) pkg. elbow macaroni
6 eggs, hard-boiled/peeled, cut in
half
3 C. mayonnaise
1 T. ground mustard
1/8 tsp. paprika (more for
garnish, if desired)
2 dashes onion powder
(2 tsp. spanish olive brine)*
1 sprig fresh parsley or celery
leaves, garnish (optional)
–
Cook macaroni accordg. to pkg.
directions; drain. In medium bowl
place cooked egg yolks & mash with
a fork until fine. Add mayo, mustard,
paprika, onion powder & olive brine
& mix. In a very large bowl place
cooked/drained macaroni. Chop egg
whites & toss with macaroni. Add mayo
mixture & combine. Refrigerate at least
a few hours before serving. Sprinkle top
with paprika & garnish with parsley or
celery leaves, if desired. Serves 10

*Not exactly sure exactly what you
would substitute if you don’t have
said ‘brine’ but this is the way the
recipe was written.

(recipe: noplatelikehome.com)
—————————

Creamy Ranch, Bacon & Tomato 
Pasta Salad
-
1 (16 oz) pkg. bacon, cooked & crumbled
1 (16 oz) pkg. large shell pasta
1 1/2 lb. grape tomatoes, sliced in half
3 green onions, chopped
3/4 C. sour cream
3/4 C. mayonnaise
3/4 C. buttermilk
1 (1 oz) pkg. Ranch salad dressing mix
salt & pepper
-
Boil pasta accordg to pkg directions. Place
in strainer; pour cold water over pasta until
it comes to room temperature; set aside. 
Place tomatoes & green onions in large bowl;
add cooled, cooked pasta. In small mixing bowl,
combine sour cream, mayonnaise, buttermilk &
dry ranch mix; stir well to combine, making sure
all ingredients are well incorporated. Add 
crumbled bacon to pasta mixture. Pour half of
dressing over pasta; stir well. Cover & 
refrigerate 1 hour or until ready to serve.
Refrigerate remaining dressing as well. When
ready to serve, pour remaining dressing over
top; stir well, making sure all ingredients are
covered with dressing. Taste it - add salad & 
pepper, if needed.Makes 10 large servings

(recipe: Jamiecooksitup!)
-----------------------------
Crockpot Sun-dried Tomato/Chicken
Pasta

4 boneless skinless chicken breasts
2 C. chicken broth
1 tsp. salt
1 tsp. black pepper
2 T. dried basil
1/2 C. sun-dried tomatoes in
olive oil
2 C. heavy cream
1 (16 oz) pkg. angel hair pasta, cooked
1/2 C. grated Parmesan cheese
-
Place chicken in crockpot; pour chicken
broth on top. Season with salt/pepper/
basil - pour sun-dried tomatoes on top.
Cover & cook on Low 6-8 hours until 
chicken is tender. 
=
FIVE minutes before serving: stir in
heavy cream. After combined, stir in
grated cheese & pasta. Serve immediately.
Serves 6

(recipe: eatingonadime.com)
-------------------------

Sorry, can't seem to get my
goofy computer to stop underlining
everything!

Have a great day!

Hugs;

Pammie

and sometimes we get sick –

Not sure exactly why but I think I had a bout of food poisoning Weds. – really rough (won’t go into details). The strange thing about it was/is – my balance is now ‘off’ a little – slightly dizzy. It’s doing a little better today – was really blessed to learn I don’t have to babysit today so that will give me one more day to rest, drink lots of water & recover. (on the bright side: lost 2 1/2 lbs. so now I’m down to 168.4). Tomorrow is the Historical Society’s Ice Cream Social and I’m DETERMINED to go! (we’ll see, at this point), really don’t want to disappoint the other knit group ladies who come because I really pushed it!)

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

Triple-Berry Punch Bowl Cake
(overnight recipe)

1 prepared Angel Food Cake (14 oz)
1 (16 oz) tub sour cream
1 (8 oz) tub Cool Whip, thawed
1 (5 1/2 oz.) can evaporated milk
3/4 C. powdered sugar
1 1/2 C. thinly sliced fresh strawberries
1 1/2 C. fresh blueberries
1 C. fresh raspberries
3 T. chopped pecans (optional)
–
Set aside a few berries to use as a
garnish on top of cake.
–
Hull strawberries, rinse all berries & drain.
In large bowl combine sour cream, Cool
Whip, evap. milk & powdered sugar –
stir to combine & until smooth. Using a
serrated knife or your fingers – cut or tear
angel food cake into small pieces. Add
cake pieces to sour cream mixture & mix
well. Draw an X across the top of the cake
mixture in bowl by dragging a spoon across
top (you are roughly dividing the mixture
into fourths – you will be using 1/4th of
cake mixture for each layer of cake.)
Place 1/4th cake mixture into bottom of
a glass punch bowl (or other large glass
bowl). Top cake layer evenly with sliced
strawberries. Spread 1/4th of cake mixture
on top & sprinkle cake evenly with fresh
blueberries. Spread 1/4th of cake mixture
on top & sprinkle evenly with fresh
raspberries. Top with remaining 1/4th
of cake mixture. Sprinkle top with chopped
pecans & garnish with reserved berries.
Cover with plastic wrap & refrigerate
overnight.

(recipe: thekitchenismyplayground.com)
————————————

Sour Cream Cucumbers

1/2 C. sugar
3 T. white vinegar
1 T. sugar
pepper, to taste
4 medium cucumbers, (peeled if
desired) thinly sliced
1 small sweet onion, thinly sliced,
separated into rings
–
In large bowl whisk sour cream,
vinegar, sugar & pepper until blended,
Add cucumbers & onions – toss to coat.
Cover & refrigerate at least 4 hours.
Serve with a slotted spoon. Serves 8

Variation:
Cucumbers with Dill

Omit first 4 ingredients from above
recipe. Mix 3/4 C. white vinegar, 1/3 C.
snipped fresh dill, 1/3 C. sugar & 3/4 tsp.
black pepper – stir into sliced cucumbers.

NOTE: Most grocery store cucumbers are
coated with protective wax to prolong
freshness – they should be peeled before
eating. English cucumbers are wrapped in
plastic & don’t need to be peeled.

(recipe: tasteofhome.com)
—————————-

Grandma’s Shrimp Salad

1 1/2 lb. elbow macaroni
2 C. Miracle Whip
2 bundles green onions, diced
8 oz. canned shrimp, drained
salt/pepper, to taste
–
Prepare macaroni accordg. to pkg. directions;
drain & run cold water over to cool pasta;
drain. Place cooled macaroni in a serving dish.
In a bowl mix Mir. Whip, diced onions, shrimp.
Add salt/pepper, to taste & mix in. Mix into
cooled pasta. Cover & refrigerate. Can be
served warm or cold. (Poster chills salad 1
hour before serving).

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

Simple Chicken/Spinach Alfredo

1 (8 oz) pkg. uncooked fettuccine pasta
noodles
1 lb. skinless boneless chicken breast
halves, cut into strips
1 T. olive oil
2 cloves garlic, minced
1 (14.5 oz) jar (Prego) homestyle
Alfredo sauce
6 oz. fresh baby spinach (about 6 C.)
1/2 T. Parmesan cheese
–
Cook & drain fettuccine pasta accordg.
to pkg. directions. While past is cooking:
season chicken as desired & heat oil in
a 12-inch skillet over medium-high heat.
Add chicken & cook until browned &
cooked through, stirring occasionally.
Add garlic & cook/stir 1 minute. Stir
in sauce & heat to a boil. Add spinach
& cook just until spinach wilts. Add
cooked pasta to skillet & toss to coat.
Season to taste & sprinkle with cheese-
serve hot. Serves 4

(recipe; campbells.com)
—————————-

Crockpot BBQ Beer Chicken

3-5 lb. roasting chicken
1/4 C. BBQ seasoning (plus more for
sprinkling on top)
1 (12 oz) beer (or non-alcoholic beer)
–
Lightly spray insides of crockpot with
nonstick cooking spray. Gently lift skin of
chicken & generously rub BBQ seasoning
under skin & on top of skin-place in crockpot
& pour beer over top. Sprinkle extra bbq
seasoning on any areas where beer washed
seasoning away. Cover & cook on Low 8 hours.
Place chicken in a broiler-safe dish & broil
chicken 2-5 minutes watching VERY closely
to crisp up skin & not burn it.
Serves 6

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

BBQ Roasted Potatoes

3 lb. red potatoes, cut into 1″ pieces
1/4 C. vegetable oil
4 tsp. chili powder
4 tsp. brown sugar
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tsp. salt
black pepper
dried parsley – garnish
–
Preheat oven 400 degrees F.
Spray a large baking sheet with
nonstick cooking spray. In large
bowl combine potatoes & oil –
toss to coat. In a small bowl mix
brown sugar & all seasonings (except
pepper & parsley) – sprinkle over
potatoes. Stir & mix well – transfer
to prepared pan & sprinkle with
black pepper. Bake 45-60 minutes,
stirring every 15 minutes until
potatoes are fork-tender. Garnish
with parsley before serving.

(recipe: everydaymomsmeals.blogspot.com)
——————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)

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

Hope you’re doing well.

Hugs;

Pammie

It’s Tuesday and a Quiet Day!

It’s a beautiful summer day – sunny, slight breeze and the temperature is 72! PERFECT summer weather! Earlier I came home to our porch to find a lady cardinal had gotten in the porch and couldn’t get out. Took me awhile of working at it but finally was able to sort of scoop her up using a batmitton racket & shooing her out the door. I had noticed when I first came in the porch there was a male cardinal outside the porch – I’m guessing that might have been her mate. Anyway – peace is restored in the cardinal world.

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

Peaches & Cream Muffins

3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. cooking oil (poster used Canola)
3/4 C. sour cream
1 tsp. baking soda
1/2 tsp. nutmeg
2 C. flour
1 (15 oz) can peaches, drained/
cut into pieces
extra nutmeg – optional
–
Preheat oven 400 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray. In large
bowl combine sugar, eggs, vanilla,
cooking oil & sour cream – mix well
using a spoon, until smooth. Add
baking soda, nutmeg & flour – continue
stirring. Fold in drained peaches. Add
batter to muffin tins & sprinkle tops
with a little more nutmeg. Bake 20
minutes. Makes 12

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

Buffalo Shrimp Lettuce Wraps

1 T. olive oil
1 lb. peeled/deveined large shrimp,
chopped
2 cloves garlic, minced
1/3 C. hot sauce (such as Franks)
1 head romaine lettuce (or butter
lettuce), leaves separated (need
12 leaves)
1/4 C. red onion, finely chopped
1 rib celery, sliced thin
1/2 C. light Blue Cheese or Ranch
salad dressing
chopped chives, optional garnish
–
In large skillet over medium heat, heat
oil. Add shrimp & garlic – cook, flipping
halfway through cooking time, until
pink & opaque on both sides, about
2 minutes per side. Turn off heat & add
hot sauce, tossing to coat.

Assemble Wraps:
Add a scant 1/4 C. shrimp mixture to
center of a lettuce leaf, then top with
dressing, red onion & chives.
Serves 4

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

Crockpot Biscuit Breakfast Casserole

1 tsp. butter, softened
1 (16.3 oz) tube refrigerated biscuits
(8 count tube)
4 large
eggs
1/4 C. milk
1/2 C. shredded Cheddar cheese
5 oz. bacon, cooked/chopped
–
Butter sides & bottom of (either) a
3.5 qt. or 6 quart oval crockpot. Open
biscuits & lay in single layer in bottom.
In medium bowl whisk eggs, milk,
cheese & bacon – pour evenly over top
of biscuits. Cover & cook on High 1 1/2 –
2 hours until sides of biscuits are lightly
browned & egg mixture is fully cooked.
Serves 8

(recipe: crockpotladies.com)
————————-
Hawaiian Macaroni Salad

4 oz. uncooked elbow macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1 tsp. ginger paste
1 tsp. Dijon mustard
salt/black pepper, to taste
–
Cook macaroni accordg. to pkg.
directions; rinse & drain. Stir together
remaining ingredients with cooked
macaroni & refrigerate several hours
before serving. Serves 6

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

Tarragon Chicken Salad

4 chicken breasts (or small whole
chicken) cooked – about 3 1/2 C.
cooked/chopped
2 stalks celery, chopped
1/2 C. dried cranberries or grape
halves
1/2 C. chopped pecans
1 T. dried tarragon
1 tsp. salt
1/8 tsp. black pepper
1/2 C. mayonnaise
–
In large bowl combine chicken with
other ingredients. Adjust salt/
pepper to taste & add more mayo.
as needed to reach desired consistency.
Chill at least 2 hours to allow flavors
to meld.

NOTE: Can be served over lettuce leaves
or in a sandwich

(recipe: thekitchenismyplayground.com)
——————————

Grilled Chicken Satay w/Peanut Sauce

1 C. plain yogurt
1 tsp. freshly grated ginger
1 tsp. minced garlic
1 T. curry powder
1 1/2 lb. skinless boneless chicken
breasts, cut into strips
=
vegetable oil – for grilling
=
Butter lettuce leaves – serving
Fresh cilantro leaves-serving
==
20 wooden skewers soaked
in water for 30 minutes
=
Peanut Sauce:

1 C. smooth peanut butter
1/4 C. soy sauce
2 tsp. red chili paste (like sambal)
2 T. dark brown sugar
2 limes, juiced
1/2 C. hot water
1/4 C. chopped peanuts – garnish
=
Chicken Marinade:
In a shallow pan/dish combine yogurt,
ginger, garlic & curry powder – stir
to combine. Place chicken strips in
yogurt mix & gently toss until well
coated. Cover, refrigerate & let
marinate up to 2 hours.
=
Peanut Sauce:
In a food processor combine:
peanut butter, soy sauce, red chili
paste, brown sugar & lime juice.
Process to fully combine until
smooth. (While motor is running,
drizzle hot water to thin out
sauce.) Pour sauce into a serving
bowl & garnish top with chopped
peanuts.
=
Heat grill to medium-high heat.
Thread chicken pieces onto soaked
skewers*. Brush grill with oil
to prevent meat sticking. Grill
skewers 3-5 minutes per side until
nicely seared & cooked through.

Place butter lettuce leaves &
cilantro on a large serving platter
& arrange grilled skewers on it.
Place Peanut Sauce on platter &
serve. Makes 20 skewers

*Thread chicken pieces onto soaked
skewers, working skewers in & out
of meat, down the middle of each
piece so it stays in place during
grilling. When grilling, place
skewer ‘stick/handles’ facing UP
so they don’t burn & also so you
can pick them up without burning
your fingers when removing from
grill.

(recipe: foodnetwork.com)
————————

Choc. Chip “Cookie in a Mug”
(1 person – microwave recipe)

1 T. butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light or dark brown sugar, firmly
packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips
=
(There is enough butter in this
recipe to keep cookie from sticking
to mug. Also, can be made in a
ramekin or small microwave-safe
bowl)
–
In a microwaveable mug, place
butter-microwave about 20
seconds to melt butter. Stir in
small pinch salt, both sugars &
vanilla. Add egg yolk & stir well
then add flour. Stir again & add
choc. chips – stir well. Microwave
approx. 40 seconds.

NOTE: cookie will continue to cook
when you take it out. Let cool slightly
then eat. Could also add a little ice
cream on top.

(recipe: thecountrycook.net)
=================

It’s going to be a BUSY week but also
FUN – the ‘usual’: both knit groups, my
special needs group but also: I get to
go out to lunch with two ladies I went
to high school with! We’ve been friends
since 1965, approximately, so it’s nice
to get together every once in awhile to
just chat and catch up.

This Saturday is my ‘other’ 1800’s event –
this one is the county historical Ice Cream
Social. The weather looks to be OK – mid 80’s
(but not like last week – in the 90’s!). Hopefully
there will be a breeze as my group & I will be
knitting/crocheting under a Sycamore tree for
the day. I will take photos to post later (if it doesn’t
rain!).

Hope you have a GREAT day/week.

Hugs;

Pammie

Friday Summer Recipes

This week we are under an Extreme Heat Warning and today is no exception: supposed to get to 93 degrees with 50% chance of thunderstorms this evening – with the heat, we will NEED the rain! AND, it seems, it’s getting hotter tomorrow with 96 for the high – SO glad we have air conditioning!

Babysitting today for about 5 hours so lots of knitting, reading my book and maybe doing a few word-search puzzles.

Yesterday’s dinner with two very dear friends went very well – we were at Big Boy for THREE hours (chatting, of course!). We hadn’t been together like that for at least 5 years so it was a very nice time of catching up.

on left, me; then Sue who was the original leader of my special needs group (she retired about 10 years ago) then Lois (on right) took over. Such a nice time of ‘remembering’ – we’ve been friends for 35 years – sweet memories!

===========

Easy Blueberry Cream Pie

4 oz. cream cheese, softened
1/2 C. sour cream
1/4 C. sugar
1 1/2 C. Cool Whip, thawed
1 graham cracker pie crust
2 C. fresh blueberries, divided
–
In medium bowl using elec. mixer,
beat cream cheese, sour cream &
sugar until well blended; fold in
Cool Whip. Spoon half of mixture
into pie crust & top with 1 C.
blueberries. Spread remaining cream
cheese mixture on top & smooth out.
Scatter top with remaining blueberries.
Cover pie with plastic wrap & refrigerate
at least 5 hours.
Makes 1 pie

(recipe:  food.com)
———————–

Broiled Tomato/Mozzarella Melts

Tomatoes*
fresh sliced mozzarella cheese
fresh basil, torn (or dried basil)
kosher or table salt
–
Preheat broiler to 500 degrees F.
Slice tomatoes into thick slices; if using
smaller tomatoes, just slice in half. Place
on a rimmed baking sheet & sprinkle
tops with salt. Place under broiler 3-5
minutes (or 500 degrees F. oven 5-7
minutes). Remove from oven & top
with slices of cheese & basil. Return
to oven 2-4 more minutes until cheese
is fully melted. Serve warm.

This will serve as many as you have
tomatoes for. Poster says she allows
two slices per person.

*Tomatoes: If using Roma, slice in half
down center. If using Garden tomatoes,
slice into thick 1/2 – 3/4 inch slices.

(recipe: southernplate.com)
—————————
Summertime Garden Skillet

1-2 lb. ground beef
2 large garden tomatoes
1-2 yellow squash, sliced
1-2 bell peppers, hcopped
1 onion, chopped
1 T. dried parsley flakes
1 tsp. Kosher salt
1/4 tsp. black pepper
=
Hot cooked noodles (OR)
hot, cooked rice
=
Turn oven to Broil.
Line a baking sheet with foil & place (whole)
tomatoes on sheet; broil tomatoes  5-8
minutes. In large skillet over medium-high
heat, cook ground beef & onion until fully
browned (about 10 minutes); drain. Remove
tomatoes from oven & set aside to cool
slightly. Once cooled, carefully peel skins off
& slice into large wedges. Add tomatoes to
gr. beef mixture & cook, over medium-high
heat, while you stir & chop them up, being
careful not to squirt hot juice on yourself.
Add salt, parsley, black pepper – stir well
& cook 10 minutes. Add squash & bell
pepper; stir well & cook until squash
is lightly translucent & pepper is just
tender, about 10 more minutes. Serve
over hot, cooked macaroni noodles or
cooked rice.

(recipe: southernplate.com)
—————————
Roasted Red Potato Salad

2 lb. red potatoes, cut into
1-inch cubes
1 medium onion, chopped
4 large hard-boiled eggs, sliced
6 strips bacon, cooked/crumbled
1 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
paprika & minced fresh parsley,
optional garnish
–
Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ pan with nonstick
cooking spray & place cubed potatoes
in pan. Bake, uncovered, 25-30 minutes
until golden brown & tender, stirring
occasionally. Cool 15 minutes.
Transfer to a large bowl; add onion,
eggs, bacon, mayo, salt/pepper & toss
to coat. Cover & refrigerate several
hours or overnight. Sprinkle top with
paprika and/or parsley, if desired
Serves 8

(recipe: tasteofhome.com)
—————————–
Tuna Noodle Casserole

3 C. wide egg noodles (about 5 oz)
1/4 C. unsalted butter
1 C. chopped celery
1 red bell pepper, chopped
1/2 onion, diced
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/4 C. whole milk
2 T. Dijon mustard
12 oz. water-packed tuna, drained
1/2 C. frozen peas, thawed
4 oz. shredded Cheddar cheese

Topping:
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1 T. smoked paprika
1 T. chopped parsley
1 T. butter, melted
–
Preheat oven 375 degrees F.
Lightly spray a 2-quart baking dish
with nonstick cooking spray. Cook
noodles accordg. to pkg. directions,
removing when al dente; drain.
In large skillet over medium heat
melt butter. Add celery, bell pepper &
onion-cook until onion is translucent,
stirring frequently. Stir in flour, salt/pepper
slowly add milk & cook, stirring constantly,
until thick & bubbly. Stir in Dijon mustard.
Add tuna, peas, noodles & cheese & fold
into sauce. Pour mixture into prepared dish.

Topping:
In small bowl combine Panko, Parm. cheese,
paprika, parsley & melted butter – sprinkle
over top of caserole. Bake 25-30 minutes
uncovered, until heated through & golden
brown on top. Let stand a few minutes
before serving. Serves 10

NOTE: Can be made ahead.
Prepare as directed but stop before
adding Panko topping. Cover & refrigerate;
preheat oven – sprinkle on topping & bake.
You will need an additional 5-10 minutes
to cooking time.

Freezing before cooking:
Assemble casserole as directed. Wrap in
plastic wrap & foil. Let defrost fully in
fridge overnight then follow directions
to bake. Pull from fridge before you
preheat oven so casserole isn’t quite
as cold. Add an extra 5-10 minutes to
cooking time to compensate for it being
cold.

Freezing after Cooking: Let casserole cool
completely; wrap in plastic wrap then foil
to make sure it’s sealed well. Defrost fully
then warm as desired.

(recipe: momontimeout.com)
———————————-
Crockpot Beef & Beer

1 to 1 1/2 lb. beef stew meat
1 medium onion, peeled, cut into
rings
2 T. cooking oil
1 (4 oz) can mushrooms, drained
(optional)
1 C. either chicken or beef broth
1 C. beer
2 tsp. brown sugar
1 bay leaf
1/4 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt
1 T. red wine vinegar
1/4 tsp. dried parsley
==
Optional garnish: chopped green onions
==
Cooked egg noodles or rice to
serve 6

============
NOTE: If you want the gravy thicker,
thicken with a little cornstarch in a
saucepan with some of the gravy –
cook, stirring until thickened – pour
back into crockpot & stir into gravy.
Brown stew meat & onions in oil
in a skillet then pour into crockpot.
Whisk mushrooms, broth, beer, brown
sugar, thyme, black pepper/salt, vinegar &
parsley – pour into crockpot. Add bay leaf.
Cover & cook on Low 5-6 hours (or High
2-3 hours). Remove bay leaf & discard.
Serve over cooked noodles or rice.
Makes about 6 servings.

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

I plan on making this next recipe for
our Sunday School class picnic next
month – it sounds both easy & refreshing!

Frozen Lemonade Pie

14 oz. sweetened condensed milk
6 oz. frozen lemonade concentrate,
thawed/undiluted
12 oz. Cool Whip, thawed
2 (9 inch, ea) graham cracker pie
crusts
–
In large bowl mix sweeten’d cond. milk &
frozen lemonade concentrate. Fold in
Cool Whip slowly, keeping as much air
in the mixture as possible – spoon into
crusts. Freeze until firm (2 hours minimum).
Remove from freezer half an hour before
serving (to allow pie to thaw to a creamy
state).
Makes 2 pies

(recipe: food.com)

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

Hope you have a great
day – remember to stay cool
& HYDRATED! ie: DRINK LOTS
OF WATER!!!

Hugs;

Pammie

Thursday

Summer is here – the weather is hot and I’m VERY grateful for air conditioning in both our house and cars! From today through Saturday our area is under an Extreme Heat Warning – which means it will be getting into the high 90’s, some chances of thunderstorms which might cool us off a bit – we’ll see.

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip, thawed/
divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 milk chocolate candy bar (1.55 oz),
coarsely chopped
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place flour
& butter in a food processor; cover &
process until mixture resembles coarse
crumbs. Add 1 C. cashews; pulse a few
times until combined. Press mixture
into prepared pan & bake 25-28 minutes
until golden brown. Cool completely on
a wire rack.
In a small bowl using elec. mixer, beat
cream cheese, peanut butter & powdered
sugar until smooth. Fold in 1 C. Cool Whip &
spoon over cooled crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set. Spread over cream cheese layer &
top with remaining Cool Whip. Sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 16

(recipe: tasteofhome.com)
————————

Ham, Cheese, Tomato Quiche

1 (9 inch) pie crust, unbaked (poster
used Pillsbury frozen)
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium-sized tomato, chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. ground thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
–
Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times using a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth -pour over
ingredients in pie shell. Bake 50-55
minutes. Serves 6-8

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

Crockpot Lemon Pepper Pork Chops

1-2 lb. bone-in pork chops
lemon pepper seasoning
–
Cover bottom of crockpot with a
layer of chops (only one deep).
Sprinkle layer liberally with lemon
pepper seasoning & place any
remaining chops on top – sprinkle
with seasoning. Cover & cook on
Low 7-8 hours (or High 3 1/2 – 4
hours). Serves 4-6

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

Baked Cream Cheese Rangoon Rolls
(appetizer)

8 oz. cream cheese, softened
15 egg roll wrappers*
1-2 T. vegetable or canola oil
1/2 tsp. garlic salt
2 T. finely chopped green onions
2-3 T. sweet & sour sauce (for dipping)
(comes in a jar in the aisle of grocery
that also sells Asian foods)
–
Preheat oven 375 degrees F.
Line a baking sheet with parchment paper
or non-stick foil. In medium bowl mix
softened cream cheese with garlic salt &
green onions until well combined. In a
small bowl put some water for dipping
your fingers in. Pour about 2 T. oil on a
plate or shallow dish. One at a time: lay
egg roll wrappers out on a flat surface.
Spread about 2 T. cream cheese mixture
along bottom short end of wrapper – (don’t
spread all the way to the edges-cream
cheese does expand a little). Dip your fingers
in water & generously moisten the top edge
of the wrapper then tightly roll the wrapper
around cream cheese – when rolled up,
moisten inside edge of roll to seal, using
water. After all wrappers are tightly rolled
up, roll them, one-at-a-time, in the plate
of oil until they are well coated, paying
special attention to the edges where they
tend to cook fastest. Place them on the
prepared sheet & bake 12-15 minutes,
flipping them over half way through the
cooking time. Best eaten warm. Makes 15

*you can usually find egg roll wrappers in
the refrigerated vegetable section of
grocery stores.

(recipe: instrupix.com)
———————————–

Roasted Sweet Potato Wedges

2 medium to large sweet potatoes,
washed but unpeeled
a few tablespoons olive oil
3 T. dark brown sugar
1 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. black pepper
–
Preheat oven 425 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray (or line
with parchment paper.) Carefully
cut each potato lengthwise into
about 6 wedges & place on baking
sheet. Drizzle with olive oil & stir to
coat. Arrange potatoes skin sides
down. In small bowl stir together
brown sugar, cinnamon, salt/pepper –
sprinkle half of mixture over potato
wedges. Bake, stirring & sprinkling
with remaining topping halfway
through cooking time (about 15
minutes), until fork tender –
about 30 minutes. Serve hot.

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

Easy Pan ‘O S’mores

9 graham crackers, broken
crosswise in half (18 squares)/
divided
36 regular sized marshmallows,
cut crosswise in half/divided
4 (1.55 oz, ea) milk chocolate bars,
chopped
–
Preheat oven 350 degrees F.
Place 9 graham cracker squares in a
single layer on bottom of a 8-inch square
pan. Top with 36 marshmallow halves.
Sprinkle top with chopped chocolate &
cover with remaining grahams. Top with
remaining marshmallow halves, cut sides
down.
Bake 9-11 minutes until marshmallows
are puffed & golden brown. Let stand
5 minutes before serving.

(recipe: facebook)

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Hope you’re having a good day –

Hugs;

Pammie