A little late posting here . . . sorry

Been a bit busy with babysitting, knitting and FINALLY getting up the courage to schedule an appointment with a orthopedic surgeon to get my right hip replaced. I’ve had problems with my hips for many years but just recently it’s gotten MUCH worse to the point where I’m missing sleep. At the recommendation of a friend I saw the surgeon Tuesday. After x-rays he agreed surgery would be the best treatment. I’m now schedule for August 19th!!! YAY! A little scary but happy to finally get this done. (I’ll be getting the newer type hip surgery:  Anterior Approach which is much less invasive, less painful and quicker recovery – Win-Win!).

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

Apple Pie Bread

1 box yellow cake mix
1 C. self-rising flour
1 can apple pie filling, mashed
4 eggs, slightly beaten
1 medium chopped apple
–
1 T. cinnamon
4 T. sugar
=
Preheat oven 325 degrees F.
Spray 2 loaf pans with nonstick
cooking spray.
In large bowl whisk together all
dry ingredients; mix in wet
ingredients & fold in apples. Pour
batter into prepared pans & sprinkle
tops with sugar & cinnamon.
Bake 35-45 minutes. Makes 2 loaves

(recipe: 1strecipes.com)
———————————

Pimiento Cheese Mac Salad

1 (16 oz) box macaroni noodles
1 (12 oz) pkg. pimiento cheese
1/2 C. mayonnaise
1 1/2 C. cooked/diced ham
1/2 C. diced green onion
salt/pepper, to taste
–
Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Drain well & pour into
a large bowl. Stir in pimiento
cheese, mayo, diced ham,
green onion, salt/pepper – mix well
taste & adjust seasonings to taste.
Chill 1 hour before serving.
Serves 8

(recipe: thecountrycook.net.)
——————————-
Gazpacho (cold summer soup)

1 long English cucumber (about 12 oz),
halved lengthwise & seeded, cut into
large dice (about 2 C.) don’t have to peel
2 red bell peppers, cored/seeded, cut
into large dice, about 3 C.
4 plum tomatoes, large dice, 2 C.
1 small red onion diced, (1 C.)
3 cloves garlic, minced fine (about 2 T.)
3 C. tomato juice
1/4 C. white wine vinegar
1/4 C. extra virgin olive oil
1/2 tsp. kosher salt
1 tsp. ground black pepper
–
Sour cream – garnish
=
In food processor pulse cucumber
until coarsely chopped (do not
over-process – you want some
texture) Pour into a very large bowl.
Repeat for each vegetable, one veg
at a time – pour into bowl w/cucumber.
Add garlic, tomato juice, vinegar,
olive oil, salt/pepper to bowl – mix well.
Remove about 3 C. & pour into food
processor – process until pureed – pour
this bowl & mix again. *
Chill a few hours before serving.
When ready to serve, spoon into a soup
bowl & dollop sour cream on top (if
desired). Serves 6-8

*You can leave your gazpacho chunky
if you like.

(recipe: afamilyfeast.com)
—————————–

Greek Cucumber Salad

2 C. cherry or grape tomatoes,
sliced in half
3 cucumbers, peeled/chopped
1/2 red onion, sliced
1/4 C. olive oil
1 T. lemon juice (fresh or bottled)
1 tsp. dried oregano
salt/black pepper, to taste
1 C. crumbed Feta cheese
=
In large bowl combine tomatoes,
cucumber & onion, Add oil, lemon
juice, oregano, salt/pepper – stir
well to combine. Cover & refrigerate
several hours for flavors to mingle.
Before serving, top with Feta.

(recipe: tasteofhome.com)
———————–

Deli-style Crab Salad

1 lb. imitation crab meat, flaked
1/2 C. celery, finely chopped
4 T. red onion, finely chopped
1 T. fresh dill, chopped
2 tsp. fresh lemon juice
1/2 C. mayonnaise
1/2 tsp. paprika
salt/pepper, to taste
–
Optional garnish: chopped dill
=
In large bowl combine crab, celery,
onion, dill, paprika, salt/pepper – stir
to combine well. Add mayo & lemon
juice; stir to combine well. Cover &
refrigerate up to 1 hour before serving.
Garnish with more chopped dill, if desired
Serves 4-5

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

Crockpot Cilantro/Lime Chicken

3 boneless skinless chicken breasts;
can use frozen
1 (15 oz) can tomato sauce
1 bunch cilantro torn apart
1 lime
1 T. chili powder
1 T. ground cumin
garlic salt, or powder – to taste
salt/black pepper – to taste
=
Cooked rice to serve 6
=
Place chicken in crockpot; place
in seasonings including cilantro.
Squeeze juice from lime. Pour
tomato sauce on top. Cover &
cook on Low 6-8 hours (or) High
3-4 hours.*
Remove chicken & shred – return
to crockpot & stir into sauce.
Serve over cooked rice – top with
some fresh cilantro. Serves 6

*If you need to cook longer than 8
hours, add 1/2 soup can water

NOTE: This can be served in warm
corn tortillas

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

Bundt Pan Roast Chicken & Potatoes
(10-Cup nonstick Bundt pan)
–
READ recipe before preparing for
refrigerated times

1 whole chicken (3 1/2 – 4 lbs)
2 tsp. herbes de Provence
kosher salt/ground black pepper
5 T. unsalted butter (4 at room temp,
1 melted) plus more melted for pan
1 1/2 lb. Yukon Gold potatoes, cut into
1/2 inch cubes
4 cloves garlic, 3 smashed/1 finely grated
zest of 1 lemon/ juice of half
1/2 tsp. paprika
1 T. roughly chopped fresh Italian
flat-leaf parsley
=
Rub chicken all over, including
cavity, with 1 tsp. herbes de
Provence, 1 T. salt & 1/4 tsp. pepper.
Refrigerate at least 2 hours, up to
overnight. Bring chicken to room
temp 30 minutes before cooking.
=
Preheat oven 425 degrees F.
Arrange oven rack to lower third
of oven.
Butter sides & bottom of bundt
pan. Cover the tube hole in middle
of pan with 6″ piece of foil. Place
potatoes in bottom of pan with
3 smashed garlic cloves, 1/2 tsp.
salt & few grinds pepper. Toss with
1 T. melted butter & roast 20 minutes.
–
In small bowl mix lemon zest, paprika,
remaining 4 T. butter, 1 tsp. herbes de
Provence & grated garlic. Pat chicken dry
& spread a little of butter mixture under
skin of breasts & thighs. Rub the rest all
over the chicken – sprinkle with a little more
salt/pepper. Place chicken over foil-covered
tube of bundt pan so that chicken is sitting
upright on top of potatoes.
Cook 50-55 minutes until an instant-read
thermometer inserted into thickest part of
chicken reads at least 165 degrees F.
Transfer chicken to a cutting board & let
rest 10 minutes before carving.
–
Transfer potatoes using a slotted spoon, to
a serving dish. Strain liquid in pan into a
small saucepan & heat until just warmed
through. Squeeze in lemon juice & stir in
parsley; pour liquid over carved chicken &
serve with potatoes on the side.
Serves 4

(recipe: foodnetwork.com)
———————————

Orange Cheesecake Bars

Crust:
2 C. flour
1 C. sugar
1 C. unsalted butter, softened

Filling:
2 (8 oz ea) pkgs. cream cheese, softened
1/4 C. sugar
2 eggs
1 tsp. vanilla
1 (20 oz) can mandarin oranges, drained

Topping:
2 C. unsweetened, shredded coconut
2 T. butter, melted
=
Preheat oven 350 degrees F.
Combine all crust ingredients &
press into 9 X 13″ baking dish.
Bake 20 minutes until golden
brown – cool completely.

In large bowl using elec. mixer,
beat cream cheese until smooth.
Add sugar, eggs & vanilla – mix well.
Fold in mandarin oranges & spread
evenly over cooled crust.

In medium bowl combine coconut &
melted butter – sprinkle over top of
filling. Cover with foil & bake 20
minutes. Remove foil & bake another
20 minutes until top is brown. Cool
& slice. Serves 12

(recipe: thebutteredhome.com)

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

Knit-wise I’ve finished most of my projects;
working on crocheting a border on a simple
baby blanket. Almost done with the ‘charity’
fancy mohair/silk shawl – need to knit the bottom
border (will photo when done). Decided to start
another baby blanket yesterday (we’re talking
‘attempting’ on less than 4 hours sleep – while
babysitting . . . sigh). Was doing (I thought) very
well – had a good foot knit when the circular
cable separated from the needles (My fault –
I had said I would tighten them LATER then
forgot). That little ‘fun’ thing made a huge
mess I will have to correct later today – ripping
out a good 4-6 rows, at least – sigh. This one
will be a lime green/white – love the yarn!
It’s called Ice Cream Yarn – I knit another
baby blanket with it in a bright pink/white.

Weather-wise we’re in the 80’s most days &
sunny. We really NEED rain but have only had
a few light rains during the night – not enough
to help the grass/flowers/and peoples gardens!

Gas prices sitting at $2.09/9 = been that way for
about 2 weeks now – that’s OK. (as my husband
would say: “better than FOUR DOLLARS a gallon!”
He thinks I’m nuts constantly watching the gas
fluctuations).

Hope you’ve been staying healthy and are able
to enjoy part of this summer NO MATTER WHAT
we’re going through. My knit group has been meeting
in a local park every Tuesday evening and we’re all
happy with that. I told them if we have to, when the
weather turns cold, we could go to ZOOM meetings.
Can’t wait for this virus to be GONE!!!

Hugs;

Pammie

Another Saturday

Lovely summer day outside: 87 degrees F., slightly cloudy but still nice. Looks like the coming week will be more 80’s & 90’s but a few thunderstorms – we need the rain; the grass is a dull tan/brown.

I babysat Thursday from 1 – 10:30 p.m. which gave me lots of time to knit and finish projects.

This is donated mohair & wool yarns: hat & matching scarf

This is the mohair & sequins scarf (finished it Thursday)

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

Since I finished those projects and the heavy blue/green/white baby blanket that got me to thinking of “What next?” In the donated yarns there was a small bag with 2 balls of very fine black mohair & silk yarn that has a very tiny silver thread running through it. What to make with that? I have some blues/greys wool yarn that would go well with it, so I’m on my way to knitting a shawl.

The top of the shawl will be the black w/sparkles; the body of the shawl will be the blue toned yarn. This one will take me awhile but I’ve got until the end of the year to turn it in. (This is more of the donated charity yarn I mentioned in another post).

==========

The Best Zucchini Brownies

1 1/2 C. diced zucchini
1/4 C. vegetable oil
3 large eggs
1 tsp. vanilla
1/2 C. flour
2/3 C. sugar
2/3 C. unsweetened cocoa
powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 C. mini chocolate chips
(optional: chocolate frosting)
–
Preheat oven 350 degrees F.
Line a 9 X 9″ square baking dish
with parchment paper. Using a
food processor, add diced zucchini,
veg. oil, eggs & vanilla – blend until
smooth. Pour mixture into a large bowl.
In a separate bowl, whisk flour, sugar,
cocoa, baking powder & salt. Add dry
ingredients to wet & mix just until
combined. Fold in choc. chips – pour
batter into prepared pan. Bake
25-30 minutes. Remove from oven &
allow to cool about 1 hour then top
with frosting, if desired. Serves 9

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

Crockpot Taco Pasta

1 lb. ground beef, cooked/crumbled
1 (15 oz) can diced tomatoes
2 T. taco seasoning mix
1 1/4 C. water, divided
2 C. pasta shells (measured dry)
4 oz. cream cheese, softened to
room temp & cut into cubes
2 c. shredded Cheddar cheese, divided
1/2 C. diced green bell pepper
1/2 C. diced onion
–
In 5-6 qt. crockpot combine cooked
beef, tomatoes, taco seasoning &
1 C. water; stir. Cover & cook on
High 1 hour.
Partially cook pasta shells in salted
boiling water about 6 minutes; drain.
To crockpot add:
cream cheese, partially cooked shells,
1 C. shredded cheese, onion, bell
pepper & 1/4 C. water. Stir, cover &
cook another 2 hours on High.
Serve with remaining 1 C. shredded
Cheddar cheese on top.
Serves 4

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

Shrimp & Pasta Toss

1 (12 oz) pkg. penne pasta, divided
2 tsp. olive oil
1 onion, chopped
1 (28 oz) can diced tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1 lb. uncooked medium shrimp,
peeled/cleaned
1/4 C. fresh parsley, chopped
1 (4 oz) pkg. crumbled feta cheese,
divided
–
Measure out half pkg. of pasta, reserving
rest for another recipe. Cook 1/2 pkg. per
pkg. directions/drain. In large heavy
skillet heat oil over medium heat. Add
onion; cook until tender; stir in tomatoes &
juices, red pepper flakes & oregano – cook
until boiling over high heat. Reduce heat
to medium; cook until slightly thickened,
stirring occasionally. Stir in shrimp; cook
2-4 minutes until pink. Remove skillet
from heat; stir in parsley & 1/2 C. feta.
Add cooked pasta to skillet & toss to
coat. Use remaining cheese to top each
serving. Serves 4

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

Beer & Cheese Ranch Dip

2 (8 oz, ea) pkgs. cream cheese,
softened
2 T. Hidden Valley Ranch dry dressing/
seasoning mix
8 oz. sharp Cheddar cheese, shredded
1/2 C. beer *
–
Suggested dippers:
crackers, pretzel rods or fresh
veggies
=
In bowl of elec. mixer using paddle
attachment, mix cream cheese, ranch
mix & cheese on medium speed until
well combined, about 2 minutes. Add
a small amount of beer & mix on Low
until combined. Continue to add beer
until you’ve reached desired thickness
of dip. Serves 4-6

*Amber ale is recommended

(recipe: hiddenvalley.com)
——————–
Homemade Tartar Sauce

1 C. mayonnaise or Miracle Whip
2-3 T. sweet pickle relish, drained
1-2 T. minced onion
1 T. lemon juice (optional – can
use fresh or bottled)
1/2 tsp. dried dill weed
1/8 tsp. black pepper (or to taste)
1/4 tsp. salt (or to taste)
–
Mix all ingredients together &
refrigerate a few hours (or overnight
before serving. Makes 1 Cup

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

Vanilla Wafer Cake w/ Caramel
Sauce

2 sticks butter (or marg.)
1 3/4 C. sugar
6 eggs
1/2 C. evaporated milk (can use
regular milk)
11 oz. box Vanilla Wafers, crushed*
1 1/2 C. coconut
1 tsp. lemon extract
1 C. nuts of your choice
=
Caramel Sauce:

1/2 C. granulated sugar
1 C. brown sugar
4 T. butter or margarine
2 T. corn syrup
2 tsp. vanilla
1/2 C. milk
=
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray.
In large bowl using elec. mixer,
cream butter & sugar;
add eggs – mix well. Add milk, vanilla
waters & coconut – mix until well
blended – fold in nuts. Pour into
prepared pan & bake 1 hour to
1 hour 10 minutes until center is done.
Cool 15-20 minutes in pan before
removing.

Caramel Sauce:
Place all sauce ingredients in
a saucepan (except vanilla).
Bring to boil: boil 1 minute.
Remove from heat & add vanilla;
mix. Let cool to consistency you
like then drizzle over cooled cake.
(it will harden as it cools)
=
*Place cookies in ziplock bag,
seal & crush with a rolling pin (or
use a canned item)

(recipe: thesouthernladycooks.com)

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

Hope you are all doing well and adjusting
to life with Covid: wearing masks, washing
hands, etc. So far my family has been
fortunate to stay clear of it – here’s hoping
you are doing the same.

Hugs;

Pammie

Crazy Shopping!

Today I went to our local Kroger for our weekly shopping trip. To start, they had closed all doors into/out of the store except one. That was unusual – I ended up shopping ‘backwards’ – started at the opposite end of store I normally would. As per usual, I had a written list of items including their weekly ‘sale’ items. Strange is putting it mildly – there was a TON of people in the store, very little ‘social distancing’, lots of EMPTY aisles – I was shocked! I had shopped there maybe two weeks ago. NO paper towels, No chicken on sale, no Miracle Whip on sale, just to name a few (good thing I didn’t really NEED those!) I got so flustered with it all I totally forgot to look down at the floor to see which direction I was ‘allowed’ to go! Came home with a huge headache – don’t think I’ll be going there again for awhile.

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

Pecan Pie Cake

First Layer:

1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 large egg
2/3 C. sugar
1/2 C. canola oil
1/2 tsp. vanilla
1/2 C. milk
1 C. chopped pecans

Second Layer:

1/4 C. butter, melted
1 large egg
1/2 C. milk
1/2 C. sugar
1/2 C. corn syrup
1 C. chopped pecans
=
Vanilla ice cream – for
serving
=
Preheat oven 325 degrees F.
Spray an 8 X 8″ baking dish
with nonstick cooking spray. In
a bowl whisk flour, baking powder &
salt (set aside 1/3 C. of mixture for
second Layer)
In another bowl whisk egg, sugar, oil &
vanilla – mix well. Add in flour mixture
& milk, alternately, scraping sides of
bowl as needed. Fold in 1 C. nuts –
pour batter into prepared pan &
bake 20 minutes.
=
In small bowl whisk reserved 1/3 C.
flour mixture, melted butter, egg,
milk, sugar, corn syrup & nuts – mix well.
Pour this mixture as evenly as possible
over cake just after it has baked. It
will sink to the bottom – that’s ok.
Bake, again, 45 minutes until center
of cake is set.
Serve warm cake with vanilla ice cream
and/or whipped cream. Serves 9

(recipe: thebestscakerecipes.com)
—————————-
Roasted Zucchini & Vegs in Oven

1 large zucchini, cut into chunks
3-4 medium red potatoes, cut into
chunks (poster doesn’t peel them)
2 large carrots, scraped, cut into pieces
1 lb. smoked sausage, cut into pieces
1 onion, quartered (optional)
3 T. olive oil
2 T. butter, melted (optional)
1/2 tsp. garlic powder
2 T. chopped fresh basil (or 2 tsp. dried)
1/2 tsp. black pepper
1 tsp. salt
=
Preheat oven 425 degrees F.
Place potatoes & carrots in microwaveable
bowl – microwave on High 5 minutes. In large
bowl whiskolive oil, melted butter, garlic powder,
basil, black pepper & salt. Add micro. potatoes/
carrots, zucchini, onion & smoked sausage to
olive oil mixture & toss to coat. Cover a
rimmed baking sheet with foil & spray with
nonstick cooking spray. Spread all vegetables
on sheet in even layer. Bake 25-30 minutes.
Serves 6-8

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

Fiesta Corn Chip Salad

2 (15 1/4 oz. ea) cans whole kernel
corn, drained
2 C. shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 C. mayonnaise
1/8 tsp. salt
1/8 tsp. black pepper
1 (9 1/4 oz) pkg. chili-cheese flavored
corn chips, crushed (Fritos)
minced fresh cilantro, optional
–
In large bowl combine corn, cheese,
red pepper, mayo, salt/pepper. Chill
until ready to serve.
Just before serving: stir in corn chips.
If desired, sprinkle with cilantro.
Serves 10

(recipe: tasteofhome.com)
—————————
Sheet Pan Pineapple/Chicken
Fajitas

2 T. coconut oil, melted
3 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
3/4 tsp. kosher salt
1 1/2 lb. chicken tenderloins,
halved lengthwise
1 large red or sweet onion,
halved, sliced (about 2 C.)
1 large sweet red pepper, cut
into 1/2 inch strips
1 large green pepper, cut into
1/2 inch strips
1 can pineapple tidbits, drained
1 T. minced, seeded jalapeno pepper
2 T. honey
2 T. lime juice
12 (6 inch) corn tortillas, warmed
–
Optional toppings:
Pico de Gallo
sour cream
shredded Mexican cheese blend
sliced fresh avocado
lime wedges
=
Preheat oven 425 degrees F.
Spray two 15 X 10 X 1″ sheet
pans with nonstick cooking spray.
In large bowl mix first 5 ingredients.
Stir in chicken. Add onion, peppers,
pineapple, honey & lime juice – toss
to combine. Spread evenly into
prepared pans. Roast 10 minutes,
rotating pans halfway through cooking.
Remove pans from oven; preheat broiler.
=
Broil chicken mixture, 1 pan at a time,
3-4 inches from heat until vegetables
are lightly browned & chicken is no
longer pink 3-5 minutes.
Serve in warmed tortillas, with
toppings & lime wedges, as desired.
Serves 6

(recipe: tasteofhome.com)
—————————–

Crockpot Garlic Butter Chicken

2 1/2 lb. boneless skinless chicken,
(poster used thighs)
4 T. butter
1/2 C. chicken broth
3 cloves garlic minced
salt/pepper to taste
–
Place all ingredients in 4 qt crockpot.
Cover & cook on Low 4-5 hours until
chicken shreds easily with a fork. Remove
chicken from crockpot & shred using 2
forks; return to juices to serve. Serves 6

NOTE: can be eaten ‘as is’, or in casseroles,
sandwiches, wraps, salads or tacos. Broth
from this makes great soup.

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

Grilled Vegetable Medley

2 bulbs garlic, peeled*
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red peppers
2 small sweet orange peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese
==========
Roughly chop all vegetables EXCEPT
garlic. Heat grill to medium-high heat
(temp. 350 degrees F. approx). Then,
turn temperature down to Low.
Line grill with long piece of heavy duty
foil, turning edges of foil up a bit to catch
juices. Drizzle foil with olive oil. Carefully
place all veggies on foil & drizzle them
with more olive oil; sprinkle salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
veggies are cooked through (onions
should be translucent & garlic should
be golden brown) use a metal spatula
to remove them from foil – place in a
large bowl. Squeeze lemon juice on
veggies & sprinkle cheese on top –
toss to coat. Taste & adjust salt/pepper,
to taste. Serves 4-6

*grilled garlic becomes very mild in
flavor when roasted

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

Crockpot Salted Caramel
Apple Spoon Cake

2 (20 oz, ea) cans apple pie filling
1 (16.5 oz) box white cake mix
1 (12 oz) bag salted caramel bits*
1/4 C. butter, sliced
–
Spray insides of crockpot with
nonstick cooking spray. Pour pie
filling in bottom of crockpot &
spread out evenly. Sprinkle dry
cake mix on top & spread out.
Top with salted caramel bits &
dot edges with butter slices.
Place 6-8 paper towels over
opening of crockpot, cover with
lid & cook 2-3 hours on High.
Serves 8

*If you can’t find salted caramel bits,
regular caramels will work

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

Strawberry Lemonade Poke Cake
(overnight recipe)

1 box lemon cake mix (plus ingredients
to prepare cake)*
1 small box strawberry Jell-O
1 C. prepared lemonade
1 tub Cool Whip, thawed
–
sliced strawberries for topping
(optional)
=
*Prepare cake accordg. to box,
baking in 9 X 13″ pan. Allow to
cool completely. Using a wooden
skewer, poke holes all over cake,
making sure to reach all the way
to the bottom of pan.
Prepare Jell-O: Use 1 C. water to
boil + 1 C. lemonade, still cold. Pour
mixture all over top of cake, allowing
it to seep into cake through holes.
Refrigerate overnight.
Frost with Cool Whip & top with
sliced strawberries.

(recipe: recipelion.com)

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

Our weather has been typical July: 80’s & 90’s,
sunny. Our knit group moved to a new location
as of yesterday and I’m happy to say we had 21
people show up! This is the same group that used
to meet at Panera Bread; long story, I’ve tried to
find a suitable location for us to meet OUTSIDE
where we could ‘social distance’ and still be able
to chat/knit/crochet together. The location we were
at is also the annual location of a farmer’s market
stand/tent. I contacted them and was notified they
would be coming July 20th, so I had to find another
great spot. We are now back at the location of our
‘former’ Log Cabin Day’s event which is a historical
park. I’m happy, the ladies are happy (one of the big
deciding factors was bathrooms – they didn’t want
port-a-potties). I’m still working on the gold scarf
with sequins – almost done. This was using donated
yarns – the ladies all think it looks great – I’ll just be
glad when it’s done.

Hope you are all in good health and able to enjoy
this Summer to the best of your abilities!

Hugs;

Pammie

 

Thoughts on a Thursday

Yes, it’s been in the 90’s all week (a few promises of thunderstorms but they never came true). Bright, sunny day with a little breeze – SO GLAD I’m HOME! I was supposed to babysit for around 6 hours today but then grandson came up sick & his dad said he didn’t want me to catch whatever it was, so I’m home! YAY! I ‘did’ venture out awhile ago – sometimes when you’re in charge of a group of people things get a bit ‘dicey’ so I was scoping out locations for my knit group. Because of Covid 19 Panera Bread (where we’ve ‘been’ meeting for years now) is only 50% open and only if you sit with someone in your family (that doesn’t work for a group of 14+ unrelated women). That led to me trying to find a suitable substitute – I found a lovely shaded area, easy to find, good parking – only problem NO BATHROOMS. (There was a port-a-potty off a ways away) Our location is in the same place where our local Farmers Market Fruit & Veggie stand sets up end of July – end of September which makes me trying to find a quick ‘new’ place of utmost importance. I thought I had that covered – there’s a pavilion 2-3 minutes away from where we are now but . . . once again, NO BATHROOMS. The ladies began to grumble; several gave me suggestions for other places and I’ve now officially checked them both out. One is a water park which is closed for the summer due to the virus BUT they’re open to drive in/have a pavilion and port-a-potties. (The ladies were grumbling about that idea). Next place is where we’ve met every year in the past to do the historical Log Cabin Day – I just came home from there and THEY HAVE REAL BATHROOMS WHICH ARE OPEN! They are cleaned once a day – now I’m awaiting verification that they are NOT locked in the evenings (we would be there 4-6/7 p.m. every week). Ah, the fun of trying to please ladies! (I know – I CAN’T please everyone, but I sure want to try!)

Carrot Cake Muffins w/Maple
Cream Cheese Frosting

1/3 C. canola
1/2 C. walnut or pecan pieces
1 3/4 C. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon (plus more
for dusting)
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
3/4 C. packed light brown sugar
2 large eggs
1 C. unsweetened applesauce
1 tsp. vanilla
2 C. coarsely grated carrots
–
Frosting:
1/4 C. whipped cream cheese
1 T. maple syrup
=
Preheat oven 375 degrees F.
Spray 12 muffin tin cups with
nonstick cooking spray (or use
paper liners)
Spread nuts on a small rimmed
baking sheet & toast in oven
about 3 minutes – let cool slightly
then finely chop.
–
In medium bowl whisk flour, baking
powder, cinnamon, baking soda,
salt & nutmeg.
In a large bowl whisk brown sugar,
oil & eggs until well combined.
Whisk in applesauce & vanilla;
stir in carrots. Add dry ingredients
to wet in 2 or 3 batches, mixing
each addition until just combined.
Stir in nuts until just incorporated.
Scoop batter into prepared tins.
Bake about 20 minutes until a
toothpick inserted into centers
comes out clean. Transfer to
wire rack to cool completely,
the remove muffins from tin.
–
While muffins are cooling,
prepare frosting:

In small bowl combine cream cheese
& syrup, beating until smooth.
Transfer mixture to a small ziplock
bag, pushing frosting to one corner.
Snip off about 1/2 inch of bag
corner (to create a piping bag).
Squeeze a dollop of frosting onto
each muffin. Dust muffin tops
with cinnamon (if desired).
Makes 12 muffins

(recipe: The Oakland Press, July
5,2020)
—————————-
Quinoa Greek Salad

2 C. chicken stock
1 C. quinoa (uncooked)
1/2 C. red pepper, diced
1/2 C. green pepper, diced
1/2 C. cucumber, diced
1/4 C. green onion, diced
1/4 C. black olives, sliced or whole
1/4 C. red onion, diced
3 oz. feta cheese

Dressing:
1/4 C. lemon juice
2 T. olive oil
1 tsp. minced garlic
1/2 tsp. basil, chopped
1/2 tsp. oregano, chopped
black pepper, to taste
=
Heat chicken stock in a
saucepan – bring to boil. Stir
in quinoa; reduce heat to
medium-low & cover. Cook
15 minutes until liquid is
absorbed. Transfer to a large
bowl & cool.
Stir veggies & feta into cooled
quinoa. Whisk dressing ingredients
together & pour over salad. Toss
to coat. Serves 6

(recipe: tasteofhome.com)
————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 unpeeled apples/chopped
(poster used 1 red/1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple, can use
regular or green onion)
1 tsp. celery seeds (or 1/2 C.
chopped celery)
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt
–
In large bowl combine cabbage,
shredded carrot, apples, onion &
celery – toss. In a bowl whisk mayo,
honey, sugar, vinegar, pepper & salt –
pour over slaw & mix well with a
spoon. Refrigerate 2-3 hours before
serving. Serves 8 (makes about 4 C.)

NOTE: You can use red or green
chopped peppers, raisins, or nuts.
You can use lite mayo, omit sugar or
use sugar substitute

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

Crockpot Chicken Tetrazzini

1 lb. boneless skinless chicken
breasts or tenders
1 can cream of chicken soup
(undiluted)
1 (.6 oz) pkt. Italian Salad Dressing
mix
1 T. minced garlic
1/4 C. butter
8 oz. cream cheese, cut into cubes
=
Cooked noodles to serve 6
=
Place all ingredients in crockpot
except cream cheese. Cover &
cook on High 3 hours (or Low
7 hours). Add cream cheese; stir
& cook an additional 1/2 hour
until cream cheese melts (no
lumps). Stir using a wooden
spoon to break up the chicken.
Serve over cooked noodles.
Serves 6

(recipe: southernplate.com)
————————-

Broccoli Beef

1 lb. flank steak, cut into thin strips
1/2 tsp. kosher salt
1/2 tsp. ground white pepper
1/2 C. soy sauce
1 T. brown sugar
5 cloves garlic, minced
11-inch piece of fresh ginger,
peeled/grated
1 T. cornstarch, optional
1 T. sesame oil
1/2 yellow onion, sliced
1 large head broccoli, cut into florets/
blanched
–
Cooked rice to serve 4
–
Optional garnishes:
1 T. toasted sesame seeds
3 scallions, sliced on the bias
=
Season beef with salt & pepper. In
small bowl whisk soy sauce, brown
sugar, garlic, ginger & cornstarch
(if using). In large nonstick skillet
over high heat, warm 1/2 T. sesame
oil until just smoking. Add beef &
cook, stirring occasionally, until meat
is just about cooked through. Transfer
to a plate. Add remaining 1/2 T. oil to
skillet; add onions & cook about 8
minutes until softened. Add blanched/
drained broccoli – cook 1 minute then
add reserved garlic sauce – stir to coat.
Return beef to skillet & cook about 3
minutes more until beef is cooked through
& sauce has reduced slightly. Transfer
to serving plates over rice. Sprinkle
tops with sesame seeds & scallions.
Serves 4

(recipe: skinnytaste.com)
—————————-
Grilled Basil & Tomato Chicken

8 Roma tomatoes, divided
3/4 C. balsamic vinegar
1/4 C. fresh basil, thinly sliced
2 T. olive oil
1 clove garlic, minced
1/2 tsp. salt
4 boneless skinless chicken breasts
–
Cut tomatoes into quarters & put
in a food processor. Add vinegar,
basil, oil, garlic & salt – cover &
process until smooth. Pour 1/2 C.
mixture into a small bowl; cover &
refrigerate until serving time. Pour
remaining mixture into a large
ziplock bag – add chicken. Seal bag
& turn to coat chicken. Refrigerate
1 hour.
=
Heat grill over medium heat.
Remove chicken from bag, discard
marinade. Grill chicken, covered,
4-6 minutes per side until golden
& juices run clear. Cut remaining
tomatoes in half; grill 2-3 minutes
per side, until tender. Serve chicken
with grilled tomatoes & reserved
tomato mixture. Serves 4

(recipe: gooseberrypatch)
——————————–

Grilled Jalapeno Poppers

24 fresh jalapeno peppers
12 oz. bulk pork sausage
12 slices bacon, strips halved
=
24 toothpicks (soak in water if
wooden)
=======
Wash peppers & remove stems.
Cut a slit along one side of each
pepper – remove seeds; rinse &
dry peppers.
In a skillet cook sausage over medium
heat until no longer pink; drain.
Stuff peppers with sausage & wrap
with bacon – secure with a toothpick.
Grill peppers, uncovered, over medium
heat for about 15 minutes until tender &
bacon is crisp, turning frequently.
Makes 24

(recipe: tasteofhome.com)
————————

Fruit Pizza

Crust:
2 C. flour
1 tsp. salt
8 oz. cream cheese, cubed
1 C. cold butter, cubed
1 egg, beaten

Topping:
1 (3.9 oz) box instant vanilla
pudding mix
1 1/2 C. cold milk
1 tsp. almond extract
1 C. whipping cream

Fresh Fruit ideas:
sliced peaches
strawberries
blueberries
black berries
raspberries
cherries
peeled/sliced kiwi
sliced bananas
=
In bowl of a food processor, place
flour & salt. Add cubed cream cheese
& butter – pulse until large crumbs
start to form, 10-15 pulses. (If you
grab some dough & it holds together
after you squeeze it, it’s ready). Pile
dough in a large circle & wrap in
plastic wrap – refrigerate 1 hour.
=
Preheat oven 350 degrees F.
Roll out dough to fit in a rimmed
sheet pan (18 X 13 X 1″) Flatten
dough to fit pan. Prick dough all over
with a fork & brush on beaten egg.
Bake 15 minutes until golden brown.
(It will shrink slightly). * Let crust
cool completely.
=
Filling:
In large bowl beat milk, dry pudding
mix & almost until smooth & thickened.
In another bowl beat whipping cream until
stiff peaks form – fold cream into pudding
mixture then spread evenly on crust. Top
with sliced fruit & serve.
(Poster noted that she thinks this tastes
best after being refrigerated an extra 1-2
hours before serving.) Serves 16

*If you don’t want the crust to shrink
slightly you can omit using the egg & place
parchment paper on top of dough. Add
dried beans or lentils (or pastry weights)
on top to weight down the dough, then
bake.

(recipe: laurenslatest.com

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

Hope you are able to stay cool, safe
and in good health during this ‘season of
craziness’.

Hugs;

Pammie

and now it’s JULY!

It’s going to be a very warm week (in the 90’s) but it’s sunny so I’m glad. Went out in our backyard yesterday and picked some wild black raspberries. My oldest grandson loves them (they are away right now) so I picked/washed & froze them for him- he likes them with Cool Whip on top.

Not much going on; like everyone I read on FaceBook I was wondering if there were any fireworks left after all we heard for the last 3-4 days! We had a quiet holiday staying home in the air conditioning.

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

Peanut Butter Icebox Cake
(6 hrs. or overnight chill)

1 box chocolate graham crackers (8
sheets)
3 (16 oz, ea) tubs Cool Whip, thawed
1 box Nutter Butter cookies (about 30)
reserve 2 cookies for later
1 pkg. Oreo cookies (about 30),
reserve 2 for later
1 C. milk
10 miniature chocolate peanut butter
cups, coarsely chopped
chocolate syrup – for drizzling (optional)
–
Line the bottom of a 9 X 13″ baking dish
with the choc. graham crackers (break
to fill in any gaps, if necessary). Carefully
spread a layer of Cool Whip (about 2/3rds
of tub) over crackers. Dip each Nutter
Butter cookie quickly in milk then lay in
an even layer on top of Cool Whip. Cover
with another layer of Cool Whip (about 2/3rds
of tub) in an even layer. Dip each Oreo cookie
in milk before laying in an even layer on top
of Cool Whip. Cover with Cool Whip until
completely covered. Cover with plastic wrap
& chill 6 hours or overnight.
–
Before serving:
Top with chopped choc. peanut butter cups,
coarsely chopped cookies & a drizzle of
choc. syrup (if using). Serves 12

(recipe: iwashyoudry.com)
——————————

Sausage & Rice Casserole

1 1/2 lb. hot breakfast sausage
1 small onion, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 1/4 C. uncooked rice (jasmine or
regular long grain)
1 1/4 C. cream of mushroom soup
2 C. chicken stock
3/4 C. shredded Colby Jack cheese
–
Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet brown sausage over
medium-high heat; drain. Add onion,
celery & pepper – cook 5 minutes. Add
rice – stir to combine. In a small bowl
whisk soup & broth – pour into skillet;
stir to combine well. Stir in cheese &
pour into prepared dish. Cover tightly
with foil & bake 1 hour. Serves 6-8

(recipe: justapinch.com)
————————–
Ranch Chicken & Potato
Casserole for Two

1 large chicken breast, diced
2 large potatoes; peeled/diced
1 small onion, diced
10 slices bacon, cooked, chopped into
small pieces
3/4 C. Ranch salad dressing
1 C. shredded Cheddar cheese
dash salt/pepper
–
Preheat oven 350 degrees F.
Spray a 9″ casserole dish with
nonstick cooking spray.
Boil diced potatoes 5 minutes.
In small skillet saute chicken 5
minutes. Add all ingredients
except cheese to prepared dish;
mix in ranch dressing.
Bake 45 minutes. Remove from
oven & top with cheese – can
return to oven or broil until
cheese melts. Serves 2-3

(recipe: justapinch.com)
———————–
Citrus Asparagus Stir Fry

2 cloves garlic, sliced thin
1 clove garlic, minced or grated
1 T. olive oil
1 medium jalapeno pepper, seeded/
sliced thin
1 lb. asparagus, trimmed/thinly
sliced on a diagonal about 1/2″
pieces
1 T. soy sauce
3 T. lemon juice (from 1-2 lemons)
1 tsp. finely grated fresh ginger
1/2 C. fresh cilantro leaves with
tender stems (about 1/2 bunch)
2 tsp. toasted sesame seeds
salt
=
Heat a large, dry skillet over
medium-high heat until a drop of
water sizzles on the surface. Add
jalapeno, garlic & olive oil, stirring
constantly, until garlic just begins
to turn golden, about 2 minutes.
Add asparagus; sprinkle lightly
with salt & cook, tossing occasionally,
until asparagus begins to brown around
the edges, 2-3 minutes. Add soy sauce &
2 T. lemon juice. Cook, stirring constantly,
until asparagus is coated in sauce but still
crispy, about 1 minute. Add minced garlic,
lemon zest, remaining 1 T. lemon juice &
ginger. Toss to combine & cook, continuing
to toss 1 minutes until ginger is fragrant.
Remove pan from heat; transfer to a platter &
toss with cilantro & sesame seeds.
Serves 4

(recipe: The Oakland Press, July 5, 2020)
——————————-
Grilled Corn-on-the-Cob
(no husks/no foil)

6 ears corn, shucked & silks
removed
salt
butter-flavored cooking spray
–
(salt & butter for serving)
=
Heat grill to medium-hot.
Spray each ear with cooking
spray & place directly over heat.
Rotate when dark spots appear
& kernels deepen in color
(usually 2-3 minutes) until ears
are uniformly cooked (about
10-12 minutes). Ears will be
speckled with char spots. Add
salt & serve with butter.
Serves 6

(recipe: food.com)
————————–
Avocado, Tomato & Corn Salad/Salsa

2 cloves garlic, minced
1 jalapeno pepper, minced (OR)
1 chipotle chile in adobo sauce
1 lime, juice & zest
1 T. olive oil
1 T. chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 C. frozen corn, rinsed
1 1/2 C diced tomatoes (grape,
cherry/cut in half)
salt/pepper, to taste
=
In large bowl mix first 5 ingredients.
Add avocado, onions, corn & tomatoes –
toss to coat. Season with salt/pepper.
Let stand 30 minutes – toss & serve.
Serves 6-8

(recipe: tasteofhome.com)
————————-
Chicken Waldorf Salad

2/3 C. mayonnaise
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
2 C. diced, cooked chicken
2 red apples, cored/diced
2/3 C. sliced celery
1/2 C. chopped walnuts
1/2 C. sliced seedless grapes
=
In bowl combine mayo, lemon
juice, salt/pepper. Add chicken,
apples, grapes & celery – toss to
coat. Cover & chill. Sprinkle top
with walnuts just before serving.
Serves 4-6

(recipe: tasteofhome.com)
————————

3-Ingredient Raspberry Lemonade Pie

1 quart vanilla ice cream, softened
6 oz. frozen raspberry lemonade
concentrate, thawed
1 ‘Nilla Wafer pie crust
=
Optional toppings:
fresh raspberries
Lemon zest/twists
=
In a large bowl stir softened ice
cream & thawed lemonade together
until completely mixed – pour into
wafer crust. Cover & freeze until
firm. Slice & serve with optional
garnishes. Serves 8

(recipe: iwashyoudry.com)

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

I’m halfway done knitting the ‘sequin & fuzzy yarn’
cowl. I’m beginning to think it ‘might’ be a scarf
but we’ll see. It’s NOT an easy knit b/c I have to
keep track of this very fine (sewing thread fine)
‘string’ with sequins on it plus 2 other strands of
yarn. It will be pretty when it’s done and I’ll be
GLAD when it’s over. The ladies who were giving
me advice kept saying “try to keep the sequins
on the right side of the scarf” (because sequins
can be scratchy if they’re close to your skin). Well,
that didn’t turn out well; I ended up getting out
the tweezers and pulling most of them to the
front side of the scarf/cowl – I will probably do
that again when it’s done but it’s pretty much
almost impossible to keep them all on one side –
they are just TOO close together! Oh well – it’s
for a charity . . .

Hope you are having a good start to your week.
In a short while I’m going to our local library
and doing a ‘parking lot pick-up’ of some books
I had on hold. Since the virus our library is still
not open but you can check out books on hold
and pick them up upon request in the parking
lot so that’s not too bad.

Hugs;

Pammie

Another beautiful Sunday!

The sun is shining, there’s a slight breeze and it’s 79 degrees F. (with an expected of 85!). A gorgeous Sunday, for sure! Nothing lately on our agenda; oldest son & youngest grandson dropped by yesterday. Son spend many hours using a wood chipper to reduce the many branches he & other grandson cut down last week. Husband & I kept the 3 yr. old amused – he’s good, just feed him & make sure he has something to drink & he’s good!

Still working on several knitting projects & 1 crocheted baby blanket. Getting pretty close to finishing the ‘donated’ alpaca/mohair yarns – it will be a scarf when I’m done. Our local library hasn’t opened yet; you can bring back books you rented (OR – put books on hold & pick them up there, after calling to let them know you’re coming – all ‘library work’ is done in the parking lot for now). I’ve run out of books to read – I ‘could’ raid my stash upstairs; I did that last month – we’ll see.

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

Easy Fruit Pizza

Cookie Crust:
1 2/3 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
10 T. butter, room temp.
1 large egg, room temp.
1 tsp. vanilla
1 tsp. almond extract

Frosting:
8 oz. cream cheese, room temp.
1/3 C. sugar
1/2 tsp. vanilla

Fruit Topping:
2 C. strawberries, sliced
2 kiwi, peeled/sliced
1/3 C. blueberries
1/4 C. mandarin oranges, drained
=
Preheat oven 350 degrees F.
LIghtly spray a 12″ pizza pan
(without holes on bottom) with
nonstick cooking spray.

Cookie Crust:
Whisk flour, baking powder, & salt
in small bowl. In another bowl using
elec. mixer, beat sugar & butter until light
& fluffy. Add in egg, vanilla & almond
extracts & beat until combined. Scrape
down sides of bowl as needed. Add in
dry ingredients & beat until soft cookie
dough forms. Press dough out into
prepared pan. Bake 11-13 minutes until
center is set. Let cool completely on
wire rack.

Frosting:
In a medium bowl using elec. mixer,
beat cream cheese, sugar & vanilla
until smooth & creamy. Spread evenly
over top of cooled crust.

Decorating:
Arrange fresh fruit over top of frosting
in a pattern you like.

(NOTE: if you like, you can mix 1 tsp.
honey with a little water to create a
nice glaze you can brush over fruits
so they look shiny)
Keep refrigerated until ready to serve.
Serves 12

(recipe: iwashyoudry.com)
——————————–

Chunky Tomato-Avocado Salad

1 avocado, pitted/peeled & cubed
3 plum tomatoes, chopped
1/4 C. sweet onion, chopped
1 T. fresh cilantro, chopped
2-3 T. lemon juice
–
In bowl gently stir ingredients together.
Cover & refrigerate overnight. Serves 4

Serve with corn chips or ‘Scoops’
for dippers

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

Crockpot Zesty Italian Beef Sandwiches

3 lb. beef chuck roast, quartered
1-2 T. oil
1 (2 oz) pkg. zesty Italian salad dressing mix
1 (12 oz) can beer
1 onion, chopped
6-7 pepperonicini peppers, chopped
–
6-8 sandwich buns, split
=
In a skillet over medium heat, brown roast
on all sides then place in crockpot. Sprinkle
dry dressing mix on top; pour beer over
roast. Add onions & peppers. Cover & cook
on High 5-6 hours until beef shreds easily
with a fork. Shred beef & serve on
sandwich buns. Makes 6-8 sandwiches.

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

Grilled Basil/Garlic Chicken Breasts
(4-12 hour marinade)

4 large boneless skinless chicken
breast halves (10-12 oz ea)
3 T. finely minced garlic
1 tsp. kosher salt
1/2 C. chopped fresh basil
1/4 C. olive oil
–
olive oil, salt/ground black pepper for skin
=
In small bowl mix garlic, 1 tsp. salt, basil &
oil. (add additional oil if necessary) Mash
garlic to a paste (poster used a mortar & pestle).
Smear mixture on both sides of chicken breasts
being careful to leave skins intact.
Gently place breasts in a gallon ziplock bag &
marinate, refrigerated, 4 hours up to 12 hours.
=
When ready to grill:
Remove chicken from bag, wipe skin side
free of marinade*. Brush on olive oil &
sprinkle on salt/pepper. Over a medium fire
place chicken skin-side down to crisp skin,
about 8-10 minutes, turning 90 degrees half
way through to get cross hatch marks. Once
skin is crisp, flip each piece over & move to
a cool side of grill – cook 8-10 minutes with
cover closed. (try to maintain an internal
grill temperature of 425 degrees F. by adjusting
burners on or off to keep that temperature.)

Remove chicken when internal temperature
reaches 155 degrees F using a probe thermometer.
Cover loosely with foil & allow to rest 5 minutes
before serving. Serve either whole or sliced.
Serves 4

*Wiping the skin helps the skin to brown without
burned basil pieces

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

Panzanella Salad

4 C. rustic Italian-style bread
cut into 1″ cubes
2 T. olive oil
1 English cucumber, halved,
seeded & sliced
1/3 C. red onion, thinly sliced
3 C. tomato, cut into 1″ pieces
3/4 C. yellow bell pepper, cut
into 1/2″ pieces
2 T. capers
1/2 C. basil leaves, sliced

Dressing:

2 T. lemon juice
1 T. Dijon mustard
3 T. red wine vinegar
2 tsp. sugar
2 T. finely minced shallot
1/2 tsp. dried oregano
1 tsp. dried parsley
1/2 C. olive oil
salt/black pepper, to taste
–
Preheat oven 400 degrees F.
Place bread cubes in a bowl;
add 2 T. olive oil & toss to coat.
Place bread on a sheet pan &
bake 10-15 minutes until dry &
lightly browned then place in a
large bowl with cucumber, onion,
tomato, bell peppers & capers.
–
Dressing:

Place all dressing ingredients in a bowl
& whisk until smooth. Pour dressing over
bread/vegetables & toss to gently
combine. Cover & chill at least 30
minutes or up to 6 hours. Stir in basil
& serve. Serves 6

(recipe: dinnerathezoo.com)
—————————

Country Tomato/Bacon Pie

2-3 tomatoes, sliced
1 (9 inch) deep dish frozen pie crust,
baked accordg. to pkg. directions*
1/2 C. green onions, chopped
1/4 C. basil, chopped
1/2 C. cooked/crumbled bacon
ground black pepper, to taste
1/2 C. mayonnaise
1 C. shredded cheese (poster used
Mozzarella/Cheddar)
=
*If using a frozen pie crust, defrost
on counter about 10 minutes. Prick
with a fork & bake accordg. to pkg.
directions. (usually 400 degrees F.
10-12 minutes) Cool crust slightly.
=
Turn oven temp down to 350 degrees F.
Layer slices of tomato in bottom of pie
crust – season with black pepper; top
with green onions, basil & crumbled
bacon.
In a bowl combine mayo & shredded
cheese – spread on top of pie.
Bake 30-35 minutes until golden brown.
–
NOTE: If edges of pie crust are becoming
too brown while baking, place some strips
of foil around edges over crust during
baking time. Serves 6

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

Crockpot Glazed Coffee Cake

3 1/2 C. Bisquick baking mix,
divided
1 1/2 C. sugar
1 C. vanilla yogurt
2 eggs, beaten
1/2 C. brown sugar, packed
1 tsp. cinnamon
1 C. powdered sugar
3 T. milk
=
Spray insides of crockpot with
nonstick cooking spray. Cut a
piece of parchment paper to fit
the bottom of crockpot – place
paper in crockpot & spray top
with nonstick spray. In a bowl
mix 3 C. baking mix, sugar, yogurt,
eggs & vanilla.
In another bowl mix remaining
Bisquick mix, cinnamon & brown
sugar. Spread half of batter in bottom
of crockpot  – cover with half brown
sugar mixture. Spoon rest of batter on
top of sugar mixture – end with
remaining brown sugar mixture.
Place 2 paper towels under lid of
crockpot; cover & cook  on High
1 1/2 to 2 hours until a toothpick
inserted into center comes out clean.
Let stand 10 minutes.
Use a spatula to run around edge of
cake to separate cake from crockpot.
Flip cake onto a serving plate &
remove parchment paper from cake.
In a bowl mix powdered sugar & enough
milk to make a drizzle – drizzle glaze
over cake. Serves 10-12

(recipe: recipesthatcrock.com)

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

Hope you are all in good health and able to enjoy

this lovely summer weather!

PS: Gas Prices are currently: $2.15/9

Hugs;

Pammie

Thoughts on a Thursday

The days are Summery – temps between 70’s & 80’s and sunny/breezy. Not much going on in my ‘new norm’: my every-other-week knit group at Panera Bread has morphed into every week. We used to meet 6:30 – 9 p.m. and the ‘new norm’ is now 4 – 6/7 p.m. at the park (or, during inclement weather) under a pavilion very close to the park. Wednesday Library Knit group has been doing Zoom meetings every Weds. morning 10-12 pm. and next week we, too, will be meeting in the park! Life’s little ups & downs – as long as they’re not HUGE, I can handle them.

Working on new project (don’t remember if I mentioned this one – it’s more of the free yarn/create & give back to be sold for a charity). This one is 2 strands of Alpaca/cotton/hemp knitted together to make a scarf; I’m about half-way done with it. Last bag I chose has very thin really soft, cream-colored yarn and another ‘crazy/strange’ yarn??? The second one is a very thin strand (almost like sewing thread) with a sequin sewn into it every inch – the other knit ladies suggested I knit them both together and make a cowl – going to be very strange knitting, for sure. I’m concerned there won’t be enough cream/sequin to make one but we’ll see (originally I was going to knit a scarf but there’s not enough sequin to equal cream, so we’ll see . . .)

===========

Cinnamon Roll Cheesecake

2 tubes refrigerated cinnamon
rolls
2 (8 oz, ea) pkgs. cream cheese
1/2 C. sour cream
1/2 C. sugar
2 eggs
1/2 T. vanilla

Topping:
1/2 C. butter, softened
3/4 C. brown sugar
1 T. cinnamon
=
Preheat oven 350 degrees F.
In a deep skillet press cinnamon
rolls into bottom, creating a crust
on the bottom & up sides; make
sure all buns are connected & there
are no spaces between the dough.
Using elec. mixer, mix cream cheese,
eggs, sour cream, sugar & vanilla –
beat until smooth & creamy, about
3 minutes = pour into skillet over
bun dough.

Topping:
In a medium bowl stir butter, brown
sugar & cinnamon. Place mixture into
a ziplock bag, forcing mixture to one
corner of bag. Zip top & cut the tip
off one corner (making a piping bag).
Pipe a swirl of this mixture over top
of cheesecake batter.
Bake 50-55 minutes until cheesecake
is set. Allow to cool to room temperature.
Store leftovers in refrigerator.

(recipe: I heart recipes – FB)
————————

Parmesan Roasted Broccoli

4 C. broccoli florets
3 T. olive oil
1/2 tsp. Italian seasoning*
salt/black pepper, to taste
3 T. finely grated Parmesan cheese
1 T. chopped fresh parsley
1 T. lemon juice
=
Optional garnish: lemon wedges
=
Preheat oven 450 degrees F.
Spray a rimmed sheet pan with
nonstick cooking spray. Place broccoli
florets in gallon-sized ziplock bag; add
olive oil, Ital. seasoning, salt/pepper –
seal bag & shake to coat evenly. Pour
broccoli onto sheet pan in a single layer.
Bake 20 minutes, stirring halfway
through. Remove pan from oven; sprinkle
Parm. cheese & parsley over broccoli &
drizzle with lemon juice. Serve garnished
with lemon wedges, if desired. Serves 4

*Equal parts garlic powder, dried oregano
& dried basil

NOTE: If you want your broccoli to stay
bright green, try blanching it 2-3 minutes
before roasting.  Boil 2-3 minutes then
plunge into ice water bath.

(recipe: thekitchn.com)
——————————
Grilled Potato Salad w/Bacon Vinaigrette

Dressing:
1/2 lb. bacon (8 strips)
1 T. whole-grain mustard
1 T. light brown sugar
1 tsp. sherry vinegar
1/2 lemon
fresh ground black pepper

Potatoes:
1 lb. mini Yukon Gold potatoes,
halved
5 scallions
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 T. roughly chopped flat leaf
parsley
flaky sea salt
=

Dressing:
Place bacon in large nonstick skillet
over medium heat. Line a plate with
paper towels. Cook bacon, turning
ocasionally, until golden brown &
crispy, 10-12 minutes. Transfer to
plate. Place bacon fat in a small
mixing bowl. To bacon fat add
mustard, sugar & vinegar – squeeze
in juice from lemon half & whisk
to combine. Season with black
pepper. (set aside in a warm place)

Potatoes:
Preheat grill over medium heat.

Place potatoes in an even layer in a
microwave-safe baking dish. Pour in
1/4 C. water & cover tightly with
plastic wrap. Steam potatoes in
microwave on High about 3 minutes
until just slightly tender. Remove &
drain any water that remains.
Place potatoes in large mixing
bowl with whole scallions. Drizzle
with olive oil & sprinkle with
salt/pepper. Toss to evenly
coat in oil. Place potatoes on
grill, cut sides down. Grill 7 minutes
on each side, until tender & caramelized.

Place scallions on coolest area of
grill & cook, 1-2 minutes on each
side being careful to not char. Remove
scallions from grill & set aside. Remove
potatoes from grill & place in a large
mixing bowl. Cut grilled scallions
into 1-inch pieces & Place in bowl
with potatoes. Crumble cooked
bacon in bowl & add parsley, some
sea salt & drizzle generously with
warm bacon dressing – toss to coat.
Serves 4

(recipe: foodnetwork.com)
——————————–

Crockpot Spinach & Artichoke Dip

8 oz. cream cheese, softened/cubed
2 cloves garlic, minced
1 (14 oz) jar/can artichoke hearts, drained
& chopped
1 C. mayonnaise
1/3 C. sour cream
1 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese
–
Place all ingredients in 2.5 to 3.5 qt. crockpot-
stir to combine. Cover & cook on Low 2-3
hours, stirring occasionally until dip is hot &
all cheeses have melted. Serve in a bowl or
from crockpot on Warm setting.
Serves 10

NOTE: This dip can easily be turned into a
pasta sauce by adding 2-3 C. milk, Half & Half
or cream after dip has cooked. Slowly stir in
milk until it reaches a pourable consistency.
Serve over any type of cooked pasta..

(recipe: crockpotladies.com)
————————————-
BBQ Chicken Tater Tot Skillet

1 lb. boneless skinless chicken
breasts
3 slices thick-cut bacon, sliced into
1″ pieces
1/2 C. finely chopped onion (about
half a small one)
2 cloves garlic, minced
1 C. diced red bell pepper (about
1 small)
1/2 C. diced poblano pepper (about
1 small)
1/4 C. chicken stock
1 tsp. oregano
1/2 tsp. kosher salt
1 T. flour
1 C. bottled BBQ sauce
1 1/2 C. shredded Cheddar cheese
1 (16 oz) pkg. frozen tater tots
1 T. chopped fresh parsley (optional
garnish)
–
Preheat oven 425 degrees F.
Place chicken breasts on a cutting
board, cover with plastic wrap &
pound (using a meat mallet) until
each pieces is of even thickness,
about 1 to 1 1/2 inches thick. Season
both sides of chicken with salt/pepper.
USE AN OVEN-SAFE SKILLET
Cook bacon over medium heat until
crispy; remove, reserving fat in pan &
transfer bacon to a plate lined with
paper towels. Drain off some of fat,
leaving about 1 T. in pan. Add chicken
breasts & cook through, about 8-10
minutes. Remove to plate. Add onion,
garlic & peppers to pan; cook until
softened, about 5 minutes. Shred
cooked chicken. Add chicken stock to
pan with veggies & bring to boil.
Scrape all browned bits off bottom of
pan. Add oregano & salt/ stir. Sprinkle
flour over top of veggies & stir until mixture
thickens; add shredded chicken to pan &
stir to combine. Add BBQ sauce & stir.
Turn off heat & top with shredded cheese.
Top cheese with frozen tater tots &
sprinkle top with cooked bacon. Transfer
skillet to oven & bake 20-25 minutes until
dish is bubbling & tater tots are hot &
baked through. Garnish with chopped parsley,
if desired. Serves 4-6

(recipe: amandascookin.com)
—————————–
1-Pot Enchilada Rice

3 C. uncooked instant rice*
3 C. water
1/2 C. diced red & green bell peppers
1/2 C. frozen corn
1/2 C. salsa (or Rotel diced tomatoes
with green chilies)
2/3 C. enchilada sauce
1 C. shredded Mexican cheese, divided
diced cilantro for topping – garnish
–
Preheat oven 350 degrees F.
In large oven-safe skillet combine uncooked
rice & water – cook as directed on pkg. Once
cooked, add bell pepper, corn, salsa, cheese &
enchilada sauce – mix thoroughly. Cover with
a layer of shredded cheese & bake 20-25
minutes. Remove from oven, sprinkle on
cilantro & serve warm. Serves 6

*If you want to use a regular long-grain rice,
you will need to double the water used

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

Crockpot S’Mores Lava Cake

1 box chocolate cake mix
1 C. water
1/3 C. vegetable oil
2 large eggs
1 (5.9 oz) bx instant chocolate
pudding mix
2 C. milk
1/2 C. miniature marshmallows
1/2 C. crushed graham crackers
1/2 C. semi-sweet chocolate chips
–
Spray insides of 5 to 6 qt. crockpot
with nonstick cooking spray.
In medium bowl using elec. mixer
combine cake mix, water, veg. oil &
eggs until all dry cake mix is moistened &
combined -pour into crockpot – spread
evenly. In small bowl whisk choc. pudding
mix & milk until well combined. Sprinkle
miniature marshmallows evenly on top
of cake batter in crockpot. Spread prepared
pudding evenly on top. Cover & cook on
Low 2-3 hours until edges are cooked &
cake-like, but center is bubbly & moist.
Spoon into bowls & garnish with additional
mini marshmallows & graham cracker
crumbs, if desired. Serves 6

(recipe: crockpotladies.com)

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

Stepping on my soapbox here:

Sometimes we are reminded of just how short
our lives can be and how quickly we can miss
those we don’t see often. I was reminded of that
yesterday when I learned that one of my special
needs students passed away – the beginning of
APRIL! I have known him at least 12-15 years;
he was a little younger than me (69), lived
alone in a senior citizen apartment and loved
coming to our special needs group for ‘church’.
When Covid hit he was on my list for calling every
week just to ‘check up’. The first week we talked
a bit; the second he was upset with all the negative
news and didn’t want to talk. (He could be a grumpy
old man at times so I just let him go.) Weekly, from
mid March to now I’d try to call only to either get
no answer or a recording saying the subscriber was
not available at this time. Yesterday I remembered
I had a phone number for a friend of his so I called –
very gently the friend informed me that our friend died
first week in April from heart complications. That was
a shock, for sure. The friend had Power of Attorney
for my friend, as my friend had no family. This man
who called told me he, too, had wondered about
our mutual friend and was in Florida in April when
he got a phone call from the hospital doctor who
informed him of our friends death. Because of
Covid and all the paperwork it took this man weeks
before finally getting everything sorted out. (Our
friend did not have/or die from Covid). Before this
man could do anything, the hospital cremated our
friend and buried him in a group unmarked grave.

It is VERY SAD when you hear of someone’s passing –
it is even more so when you realize how quickly
we can lose contact. I know that our mutual friend
was a Christian and I truly believe he is in heaven
with “his Jesus”.

I write all this to remind you to KEEP IN TOUCH
WITH THOSE YOU CARE ABOUT. (I tried, but did
not succeed). Life is very short – keep close tabs
on those you love – LET THEM KNOW you care
about them!

Hugs;

Pammie

and Summer begins!

Our weather has been really nice 80’s & some 90’s, not humid so that really makes it much better!

Busy but not busy – some days I feel like I used to ‘before Covid’ – something going on every day . . . and then there are other days where all I do is knit, read, mess on Facebook a bit, cook dinner – the ‘new’ normal. Friday was a cookout/meeting of the leaders for my special needs group. It was SO nice to see AND HUG (YES, we HUGGED!) everyone. Great food, great fellowship, great re-connecting. We discussed what our possible opening in the Fall will be like. Our group leader for 30 years is stepping down and another lady who makes a great leader will take over. Things will be different – not sure just how many of our ‘kids’ will return but . . . in the words of our former leader: The future of the group is not up to us: our job is to keep our eyes on the Lord and HE will lead us. It’s HIS group, whether it continues or fails is not up to us – we just need to do our jobs. The other issue with all of this is: I will be leaving about 3 months after they start up again. It has been discussed with our kids & leaders; I’ve been with the group since October, 1993. My husband doesn’t like me driving at night, especially in the winter (I don’t see well in the dark) so he has asked that I retire. When all is said & done there will be four, possibly five leaders. Three have been with the group about 3 years, the other two for less time. We will see what this all brings.

At the party I brought a dessert I haven’t made in a long time. This is one of those GREAT tasting recipes, so I’ll feature it here. Also, one of the leaders brought Hot Artichoke Dip – it was WONDERFUL! Really flavorful – really tasty. (see below)

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

TRIPLE CHOCOLATE MESS
(crockpot)

1 (18.5 oz) box chocolate cake mix
1 (3 oz; 4 serving size) instant chocolate pudding mix
1 pint sour cream
3/4 C. vegetable oil
1 C. water
4 eggs
1 C. chocolate chips (6 oz. – you can
use more)
(chocolate hot fudge sauce – drizzle)
=
Vanilla ice cream
=
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all ingredients; mix until
smooth & pour into crockpot.
Cover & cook on Low 4-5 hours
until set in center. Let cool 30
minutes. Serves 10

Best served with vanilla ice cream

---

Hot Artichoke Dip

1 can artichoke hearts, chopped
1 C. mayonnaise
1 C. grated Parmesan cheese
salt/pepper, to taste
=
Preheat oven 350 degrees F.
Spray a medium casserole dish
with nonstick cooking spray.
Mix all dip ingredients together
& pour into prepared dish.
Bake 30-45 minutes.

Best served with chunks of
French bread
———————–

Grilled Squash with Herbs

3 large summer squash (yellow or green)
2 T. olive oil
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. dried, minced rosemary
1 tsp. dried, minced basil
1 tsp. dried, minced parsley
=
Preheat grill to High
Cut squash lengthwise into thick
strips. Combine oil, salt/pepper &
herbs in a large bowl – toss squash
slices with mixture. Grill squash
about 3-4 minutes per side.
Serve immediately. Serves 4-6

(recipe: deepsouthdish.com)
———————–
Sheet Pan Panko Shrimp

1 1/2 lb. jumbo (10/15 count)
Wild American shrimp, preferably
Gulf Shrimp, peeled/deveined
zest of 1 lemon (reserve juice)
3 cloves garlic, minced
2 T. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. Creole or Cajun seasoning
1/4 tsp. Old Bay seasoning
1/8 tsp. red pepper flakes
1/2 tsp. paprika
2/3 C. Panko bread crumbs
3 T. unsalted butter, melted
2 T. grated Parmesan cheese
1/8 tsp. black pepper
1/2 tsp. dried parsley flakes (plus
more for garnish, if desired)
–
Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick cooking
spray or lightly brush with olive oil.
To remove excess water: pat shrimp
dry with paper towels & place in
large bowl. Toss with remaining
olive oil, salt/pepper, Cajun seasoning,
Old Bay, pepper flakes & paprika. Add
lemon zest & garlic, spread onto
prepared sheet in single layer.

In a separate bowl mix panko crumbs,
butter, cheese, black pepper & parsley.
Sprinkle half panko mixture over shrimp
& press lightly – repeat with remaining
crumbs. Bake 10-12 minutes (depending
on size of shrimp) until shrimp are
cooked through & crumbs lightly browned.
Squeeze lemon juice on top & sprinkle
with parsley before serving.
Serves 4

(recipe: deepsouthdish.com)
———————-
Yummy Summer Pea Salad

2 (6 oz, ea) pkgs. frozen peas, thawed
1 lb. bacon, cooked crisp, crumbled
1 C. golden raisins
1 (8 oz) pkg. shredded Cheddar cheese
1 sweet onion, chopped
1/2 C. sunflower seeds

Dressing:

1 C. mayonnaise
2 T. wine vinegar
1/4 tsp. sugar (or, to taste)
=
In large bowl combine peas, bacon,
raisins, Cheddar cheese, onion &
sunflower seeds. In small bowl stir in mayo,
vinegar & sugar – drizzle over salad & toss
to coat. Cover bowl with plastic wrap &
refrigerate 1 hour.

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

Crockpot 3-Bean Casserole Crunch
and OVEN recipe

1 lb. ground beef
6 slices bacon, diced
1 onion, chopped
1 green or red bell pepper, chopped
1 T. white vinegar
1 T. mustard
1/2 C. ketchup
1/2 C. brown sugar, packed
1 (15 oz) can kidney beans, drained/
rinsed
1 (16 oz) can chili beans
1 (15 oz) can pork & beans
1 C. shredded sharp Cheddar cheese
1 C. crushed Chili Cheese Fritos
=
In skillet brown ground beef with
bacon, onion & peppers – drain &
mix with remaining ingredients
(except cheese & Fritos).
Place mixture into crockpot; cover
& cook on Low 4-6 hours. Before
serving top each serving with
cheese & Fritos.* Serves 6

*If you want your cheese melty;
place on beans in crockpot for
10-15 minutes before serving.

OVEN method:
Preheat oven 375 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray.
Cook meat/peppers, etc. as
above in a skillet; mix in a
bowl with all ingredients
(except cheese & Fritos) then
pour into prepared dish.
Bake 45 minutes then top with
cheese & chips – bake until
top is bubbly.

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

Creamy Baked Mac & Cheese

16 oz (about 3 C.) elbow macaroni
3 T. butter or margarine
1 1/2 C. milk, divided
2 large eggs, lightly beaten
1 lb (16 oz) cubed Velveeta
cheese (1/2 inch cubes)
8 oz. shredded mild Cheddar
cheese (about 2 C.) divided
8 oz. shredded Monterrey Jack
cheese
1 tsp. salt
1 tsp. black pepper
–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Cook macaroni according to pkg.
directions until tender but not
soft (about 10 minutes). Drain &
pour into a mixing bowl – stir.
Melt Velveeta until melted/stir
until it’s creamy. Pour melted
cheese over pasta & stir well. Add
butter, eggs, milk & 1 C. shredded
cheese, salt/pepper. Mix very well
& pour into prepared dish. Pour rest
of cheese on top. Bake about 20
minutes until brown & bubbling.
Serve hot or cool 5 minutes out of
oven.

(recipe: cookitonce.com)
————————–
Shrimp Scampi Foil Packets
Grill or oven recipe

heavy aluminum foil
4 cloves garlic; 2 grated, 2 thinly sliced
1/2 tsp. kosher salt
1 T. olive oil
40 jumbo peeled/deveined shrimp,
slightly over 1 lb.
1/4 C. dry white wine
1 T. fresh lemon juice
4 pinches red pepper flakes
2 T. unsalted butter, melted
3 T. chopped parsley
–
Optional – for serving:
whole wheat crusty bread
1 lemon, cut into wedges
=
In large bowl whisk grated garlic, salt
& oil. Add shrimp & toss to coat.
Chill, uncovered, at least 30  minutes –
up to 1 hour.
=
To Grill:

Tear off four 16″ foil sheets. Place
10 shrimp in center of each sheet; top
with remaining garlic slices, 1 T. wine,
lemon juice, pinch red pepper flakes,
1/2 T. melted butter on each.
Bring up long sides of foil so ends
meet over the food. Double fold the
ends, leaving room for heat to circulate
inside. Double fold the 2 short ends to
seal the packet.  Serves 4

Grill over High heat 8  minutes. Use
gloves or tongs to remove & carefully
open. Top with chopped parsley.
Serve with lemon wedges.
=========
OVEN method:
Preheat oven 425 degrees F.
Prepare packets as directed above.
Place packets in oven & bake about
10 minutes.

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

No-churn Ripple Ice Cream

2 C. heavy whipping cream
1 tsp. vanilla
1 (14 oz) can sweetened condensed milk
1/2 C. cherry pie filling (from 21 oz can)*
1/2 C. blueberry pie filling (fro 21 oz can)*
–
In large bowl whip whipping cream until stiff
peaks form. Fold vanilla & sweetnd cond. milk
into whipped cream – Pour mixture into a
9 X 5″ loaf pan (or similar sized container).
Put cherry pie filling in food processor &
pulse until smooth – drizzle over top of whipped
cream mixture. (rinse & dry out food processor).
Process blueberry pie filling until smooth & drizzle
over whipped cream mixture. Use a knife to cut
through the pie filling & create swirls. Cover pan
tightly with plastic wrap & freeze 8 hours until
firm. Serves 10-12

*Reserve rest of pie filling for another use

(recipe: lovebakesgoodcakes.com)

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

Hope you’re having a GREAT DAY!

Hugs;

Pammie

My New ‘Normal’ is slowly coming together!

This past Saturday was National Knit in Public Day – above is me (bundled in a heavy sweatshirt jacket, using my knitting project to keep my knees warm!) It was a ‘balmy’ 63 degrees, sunny with a very strong wind. We had 18 ladies in attendance which made me happy! The general consensus was: we were having such a good time – why not do this regularly? I just finished officially scheduling our “Panera” knit group meeting for tomorrow 4-6/7 p.m. in the above park! (Panera is still at 50% capacity seating and 6′ distancing of people so it would not work for 18+ of us to try to cram in there at this time). I’m looking forward to scheduling events again! Slowly but surely my ‘new normal’ is coming into view. The ‘fun’ thing about this ‘new normal’ for my knit group is: we are now incorporating BOTH of my knit groups together!

One of the ladies in my groups began a new project for those who wanted to participate. It seems a friend gave her 2 very large garbage bags full of very expensive yarns with the stipulation that said yarns would be used to create items which could be sold to benefit CHARITIES. These are yarns I’m not familiar with – various strange textures, weights, etc. My friend divided the yarns up into projects, with a pattern (should you need one) for various items to knit/crochet. I was timid at first, choosing 2 bags. Saturday she brought the remainder of the yarns (altogether she created 44 project bags!). I now have 4 bags: one I’m working on in various shades of browns/tans/rust – it’s eventually going to be a cowl. I think the yarns are ugly but that’s just me: one is Alpaca – reminds me of knitting with dog hair! Another will be fingerless gloves – these are in a bright teal with white top & bottom; the other 2 bags are currently without an ‘idea of what to make out of them’. My friend has asked that we complete the projects by December so I’ve got time. (and I thought I was going a bit over my normal number of projects with 2 baby blankets & some baby booties! Now I’m at 2 baby blankets, knitting baby headbands for the Sept. Vet’s baby shower, baby booties and ‘the bags’!) Oh well – keeps me busy & out of trouble, right?

The ‘build a new garage’ project is still in the works; we’re awaiting a quote from another builder, not exactly sure when he’s coming over – that’s 2 builders/2 quotes – we’ll see where this goes.

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

(DISCLAIMER: the recipes I feature on this blog are not my recipes – see the recipe sites listed under each recipe)

Apple Pie w/ Peanut Butter Crumble

1 (9 inch) unbaked pie shell (poster
used Pillsbury frozen pie crust)
1 C. sour cream
1/2 C. sugar, divided (3/4 & 1/4)
2 tsp. vanlla
4 C. apples, peeled/sliced (or chopped)
Poster used 5 small Red Delicious but
you can use any baking apple)
1 C. rolled oats (can use quick cooking oats)
1 1/2 tsp. cinnamon
1 C. peanut butter ( poster used extra
crunchy – you can use regular if you like)
2 T. butter or margarine, softened
=
Preheat oven 350 degrees F.
In large bowl whisk sour cream, 1/4 C.
sugar, eggs, 1/4 C. flour & vanilla. fold
in apples – toss to coat then pour into
pie shell. In a bowl mix oats, 3/4 C. flour,
1/4 C. sugar & cinnamon.
Either in microwave or on stovetop,
melt peanut butter & butter together
until smooth. Add to oat mixture &
sprinkle over apples.
Bake 50-55 minutes until golden brown
& center is set. Serves 6

NOTE:  Leftover pie should be refrigerated

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

Crockpot BBQ Country-style
Pork Ribs

5 lb. country-style pork ribs
1 C. chopped celery
2 C. chopped onions
1/2 C. chopped green bell pepper
1 C. ketchup
1/2 C. yellow mustard
1 C. BBQ sauce
1 C. water
3 T. dark cider vinegar
2 T. Worcestershire sauce
1 T. brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic salt
1 (14.5 oz) can diced tomatoes
=
Suggested serving sides:
cooked white rice to serve 6
baked beans to serve 6
cole slaw
toasted garlic bread
=
Place ribs in large deep pot – cover
with water & boil 20-30  minutes to
decrease fat.

In a large bowl mix all other ingredients
& stir to mix well.
Place pork in crockpot, adding sauce as
you go, until you get about an inch from
top of crockpo. Use as much sauce as you
can (it will be needed later to put over rice)
Mix all well. Cover & cook on High about
5 hours. (You can keep it longer on Low
to keep it hot) Serves 6

(recipe: food.com)
———————————-

Tomato Salad

5 C. tomatoes, cut into 1″ pieces
1 C. bocconcini (mozzarella balls)
1/4 C. red onion thinly sliced
1/3 C. small basil leaves
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. fresh minced garlic
salt/black pepper, to taste
–
Place tomatoes, mozz. balls, red
onion & basil in large bowl. In a
small bowl whisk olive oil, red
wine vinegar, sugar, oregano, garlic,
salt/pepper (to taste). Pour dressing
over tomato mixture & gently toss
to coat evenly. Serve immediately
or cover & refrigerate up to 2 hours.
Serves 6

(recipe: dinneratthezoo.com)
————————

Bruschetta Chicken
(Grill recipe)

4 thin-cut boneless skinless
chicken breasts
1/4 C. olive oil
2 T. lemon juice
1 tsp. salt
1 tsp. Italian seasoning*
1/2 tsp. black pepper
4 slices mozzarella cheese
2 T. balsamic glaze
–
Topping:
1 1/2 C. tomatoes, diced
1/2 tsp. garlic, finely minced
1 T. olive oil
1/4 C. thinly sliced basil leaves
salt/black pepper, to taste
2 T. red onion, minced
=
In large bowl or ziplock bag mix olive
oil, lemon juice, salt, Ital. seasoning &
black pepper. Place chicken in bag &
marinate at least 30 minutes or up to
4 hours.
====
Preheat grill or grill pan to medium high.
Remove chicken from bag (discard bag).
Place chicken on grill. Cook 4-5 minutes
on each side (or until fully cooked).
Place mozz. cheese slices on top of chicken;
cover grill & cook until cheese melts, 2-3
minutes.
(While chicken is cooking prepare topping)
Topping:
In medium bowl combine tomatoes, garlic,
olive oil, red onion, basil, salt/pepper – let
stand 10 minutes. Spoon bruschetta
mixture over chicken. Drizzle with balsamic
glaze & serve. Serves 4

*If you don’t have Italian seasoning:
Mix 1 tsp. garlic powder, 1 tsp. dried oregano,
& 1 tsp. dried basil

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

Lemon Garlic Smashed Potatoes

6 medium potatoes (Yukon Gold or
Carisma)
3 T. melted butter (or 2 T. olive oil)
4 cloves garlic, crushed (or 2 if you
like a milder flavor)
2 tsp. dried oregano, divided
salt/black pepper, to taste
(optional: 1/2 tsp. semolina –
for crispy potatoes)
=
Preheat oven to Broil (or grill
to medium-high (about 200 degrees F/
400 degrees F)
Place potatoes in large pot of salted
water; cook, covered 30-35 until
fork-tender; drain well. Lightly spray
a large baking sheet or tray with nonstick
cooking spray. Arrange potatoes on sheet &
use a potato masher to lightly flatten the
potatoes in one piece (don’t mash too hard).
In a small bowl mix butter, lemon juice &
garlic – pour over each potato. Sprinkle tops
with half of oregano, salt/pepper. Lightly
spray with cooking spray & sprinkle tops
with semolina, if using.
Broil or grill until golden & crispy, about
15 minutes. Remove from oven, sprinkle
tops with remaining oregano.
To serve: season with a little extra salt &
pepper, serve immediately.
Serves 6

NOTE: For even crispier potatoes, remove
from oven half way through cooking;
spray with a little extra cooking spray &
continue broiling/grilling until golden
brown.

(recipe: cafedelites.com)
————————————

Southwest Chicken Coleslaw

2 C. cooked/chopped chicken
2 C. coleslaw mix
1/2 C. shredded Cheddar cheese
1 C. grape or cherry tomatoes,
quartered
1 1/2 T. fresh lime juice
1/2 C. buttermilk Ranch salad dressing
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1/2 tsp. sugar
=
In large bowl add chicken, coleslaw,
cheese & tomatoes. In smaller bowl
mix lime juice, ranch dressing, chili
powder, cumin, pepper & sugar until
combined – pour over coleslaw mix &
stir to combine. Refrigerate at least
one hour prior to serving.
Serves 6-8

NOTE: Also great served on a
spinach or tomato tortilla as a wrap

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

Orange Meringue Pie

1 (9 inch) unbaked pie crust
3/4 c. sugar
1/3 C. cornstarch
1 pinch salt
1 C. orange juice
1/2 C. lemon juice
1/4 C. water
4 eggs, separated
4 T. butter or margarine, cut into
pieces
2 tsp. grated orange zest
1/2 C. diced orange segments
1/2 C. sugar
1/4 tsp. cream of tartar
=
Preheat oven 400 degrees F.
Line unbaked pastry crust with
foil & a layer of pie weights or
dried beans. Bake in preheated
oven until edge of crust is golden,
about 10 minutes. Carefully
remove foil & weights; bake
about 5 minutes more.
In small saucepan stir 3/4 C. sugar,
1/3 C. cornstarch & salt. Mix in
orange & lemon juices & water.
Whisk in egg yolks. Cook over
medium heat, stirring frequently,
until thick & bubbly, about 5 minutes.
Remove from heat & stir in butter
& orange zest. (If desired, stir in
orange segments) Pour into pie
crust; cover with plastic wrap & set
aside to cool.
==
(When pie has cooled to room temp)
Preheat oven to 350 degrees F.
Preparing Meringue:
In large glass or metal bowl
beat egg whites until foamy.
Gradually add 1/2 C. sugar &
cream of tartar, continuing to
beat until stiff peaks form. Lift
beater or whisk straight up – the
egg whites should form a sharp
peak that holds it’s shape. Spread
meringue over pie, making sure
it completely covers the filling &
meets the edges of the pie crust.
Bake in preheated oven until
meringue topping is golden
brown, about 15 minutes.

(recipe: Facebook)

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

Our weather has been kind of ‘iffy’ – one day sunny
& in the 60’s, next in the 70/80’s. Today it’s supposed
to have a High of 76 degrees F. tomorrow High of 86!
Thurs. high of 90, Friday high of 92! WOW!

Gas prices jumped a bit lately to $2.04/9; not a big
jump.

Hope you have a GREAT day – stay healthy!

Hugs;

Pammie

PS: You can’t really see it very good – but the project on my lap is the White/Pink Chevron baby blanket – I’m very close to being done with it.

Another GLORIOUS Day!

Today is another gorgeous Summer day: sun shining, slight breeze, 64 degrees F. but supposed to get up to 71. I’m so happy our governor has lifted the stay-at-home order; managed to make a quick trip to the bank, get gas & stop at our mailbox. That might not sound like much but when we had the order, NONE of those would have been happening. I have learned to navigate the various grocery stores and their ‘stickers’ on the floors to keep you going the ‘right’ way down aisles or to keep you standing in line 6 ft. apart – I feel like an old ‘Pro’ now and IT FEELS GOOD JUST TO GET OUT!

Yesterday my oldest son & grandson tackled our yard; there were many over-grown trees, bushes, etc. I am amazed at the work they did – excellent work and they’re coming back next week to finish that project. Next in line: them cleaning out our garage. That might not sound like much but there is ‘stuff’ in there from 15-20 years ago! Lots of JUNK! We have made the decision that we will be having a new garage built so all of this work is in preparation for said project. I feel bad that I’m no longer able to do physical work like them but I’ve become a great ‘food & cold drinks’ runner!

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

Blackberry Cobbler

2 1/2 C. blackberries (washed)
1 C. sugar
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/2 C. unsalted butter, melted
–
Place berries & sugar in large bowl;
mix together & let stand 30 minutes.
=
Preheat oven 375 degrees F.
In a bowl mix flour, baking powder,
salt & milk using a wooden spoon.
Stir in melted butter & hand mix
until ingredients are well incorporated
with a few clumps. Pour batter into a
medium baking dish & smooth out.
(you can line dish with parchment
paper, if desired, but don’t spray
with nonstick cooking spray).
Pour berries/sugar on top &
evenly distribute over batter.
Bake 45 minutes – 60 minutes,
depending on how golden you
prefer it to be. Let cool 5 minutes
before serving.

(recipe: Mike Suddaby – FB)
——————–

Easy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkt. taco seasoning mix
6 large flour tortillas
1 can refried beans
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In skillet brown beef & onion; drain.
Add taco seasoning & stir in refried
beans. In a bowl mix soup & sour
cream. Spread 1/2 sour cream
mixture in bottom of prepared dish.
Tear up 3 tortillas & spread over
sour cream mixture, to cover. Place
half of meat mixture on top & add
a layer of cheese; repeat layers,
ending with cheese.
Bake, uncovered, 20-30 minutes

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

Sweet & Sour Chicken

4 chicken breasts cut into
1-inch cubes

Breading:
salt/pepper
1 C. cornstarch
2 eggs, beaten
–
1/3 C. canola oil
=
Sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt
===
Preheat oven 350 degrees F.

Heat oil in large skillet. Place
cornstarch in a shallow plate/pan
(like a pie plate); place beaten
eggs in another shallow pan.
Season chicken cubes with salt &
pepper then dip into cornstarch,
coat thoroughly then dip into
beaten eggs. Cook chicken in hot
oil in skillet until browned. Place
cooked chicken into a casserole dish.

In small bowl whisk together sauce
ingredients & pour evenly over chicken,
flipping chicken so sauce gets on both
sides. Bake 15 minutes; turn chicken over
& cook for another 15 minutes.

(recipe: Mike Suddaby – FB)
———————————-

Crockpot Corn-on-the-Cob

7 ears fresh corn, shucked &
cleaned
1/4 C. water
1/4 C. butter, melted
1 T. lemon juice
3 T. fresh parsley, minced
1 T. fresh chives, minced
(poster used freeze-dried)
salt/pepper, to taste
–
Place corn in crockpot; cover
with 1/4 C. water. Cover &
cook on High 2 1/2 – 3 hours;
drain. In small bowl mix all
ingredients except salt –
drizzle over corn – toss to
coat & sprinkle with salt.
Serves 6-7

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

Easy Taco Cups

1 lb. ground beef
 1/2 C. chopped onion
1 envelope dry taco seasoning mix
1 (16 oz) can refried beans
2 (8 oz, ea) tubes refrigerated
seamless crescent dough sheets
1 1/2 C. shredded Cheddar cheese
=
Optional toppings:
chopped tomatoes, sliced black olives,
shredded lettuce, sour cream, guacamole,
salsa
=
Preheat oven 375 degrees F.
In large skillet cook beef & onion over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles;
drain. Stir in taco seasoning & refried
beans – heat through. Unroll each
tube of dough into a long rectangle;
cut each rectangle into 12 pieces.
Press dough rectangles lightly onto
bottoms & up sides of 24 ungreased
muffin cups. Fill each cup with a rounded
tablespoon of beef mixture; sprinkle each
with 1 T. cheese & bake 14-16 minutes
until dough is golden brown. Cool in pans
10  minutes before removing. Serve with
toppings, if desired. Makes 12

(recipe: tasteofhome.com)
————————-

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth
–
Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder. Lightly
coat chops with mixture (set
aside remaining mixture).
In a skillet add oil – brown
chops over medium-high
heat. Mix broth with remaining
flour mixture & pour into
crockpot. Place browned chops
in crockpot; cover & cook on
High 2 1/2 hours.
Serves 6

(recipe: recipesthatcrock.com)
—————————–
Greek Cucumber/Avocado Salad

1 avocado, chopped
1/4 – 1/2 C. chopped onion
1 cucumber, peeled/cut into
bite-sized pieces
1 C. cherry tomatoes, halved
(or quartered, if desired)
1/2 C. black olives, halved
1/4 – 1/2 C. Feta cheese, to taste
1/8 C. olive oil
2 T. red wine vinegar
salt/pepper, to taste
–
In large bowl place avocado, cucumber,
onion, tomatoes & olives. Add Feta &
combine gently. In a small bowl combine
olive oil, red wine vinegar, salt/pepper &
pour over vegetables; combine gently.
Serve immediately or refrigerate to let
flavors combine. Stir before serving.
Serves 6

NOTE: Other ingredients you might
want to add:
chopped pepperoni
chopped red peppers
garbanzo beans/black beans (drained/
rinsed)
diced Cheddar cheese

If you like a lot more ingredients, add
more oil & vinegar.

(recipe: myproductivebackyard.com)
————————-
Red, White & Blue Potato Salad

5-6 slices thick-cut bacon (7-8 if
it’s not thick) cooked until crisp/
crumbled
5-6 medium or large red new potatoes,
cut into about 1″ cubes
1/4 – 13 C. blue cheese salad dressing
1 T. horseradish (to taste)
1/4 – 1/2 C. diced white onion
2 T. chopped fresh parsley
–
Optional: 2 oz. crumbled Blue cheese
—-
In large bowl whisk salad dressing, parsley,
horseradish & onion.

Place cut potatoes in large pot of salted
water – bring to boil & cook 10-12
minutes until tender but still firm. Drain &
add hot potatoes to bowl with salad
dressing mixture – toss to coat. Mix in
bacon & gently fold together with
crumbled blue cheese, if using. Mix
so all is well coated with dressing &
mixed completely. Serves 4-6
Good hot, room temp. or cold

(recipe: seasonalandholidayrecipeexchange.
weebly.com)
————————

Crockpot Peanut Butter ‘n Jelly
Casserole

2 (12 oz., ea) tubes biscuit dough,
cut into fourths*
3/4 C. creamy peanut butter
3/4 C. jelly
=
(Using 6 qt. crockpot)

Spray insides of crockpot with
nonstick cooking spray.
Place dough in crockpot &
spread out. In a saucepan
melt peanut butter over medium-
high heat, stirring constantly
until thin; drizzle over top of
dough. Melt jelly in a saucepan
(or microwave) drizzle over top
of peanut butter & biscuits.
Cover & cook on Low 90 minutes
to 3 hours, until center is set.
Serves 6-8

*If using a different sized biscuit
make sure you only use 24 oz. biscuit
dough. Too much dough will make it
difficult for center to set up.

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

Lemon Lava Cake

1 box lemon cake mix
plus ingredients needed to prepare
cake: eggs, oil, water
2 (3.4 oz, ea) boxes instant
lemon pudding mix
1/3 C. sugar (optional)
2 C. cold milk
1 1/4 C. water
–
powdered sugar – for dusting top
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to pkg. directions –
pour into prepared pan. In another
bowl combine dry pudding mix with
sugar,  milk & water – whisk briskly
2 minutes until it begins to thicken.
Spoon pudding mixture over cake
mix batter. (NOTE: once it’s on there
it’s hard to spread out – it will stick
to batter)
Place a large baking sheet under the
baking dish before placing in oven
(for overflows)
–
Bake 55 minutes – 1 hour.
To test doneness: insert a wooden
toothpick into center – if it only comes
out with pudding – you’re good. If you
still see gooey cake batter – bake a little
longer.
Remove from oven & cool about 20
minutes. (allows pudding layer to
thicken up a bit longer)
Serve sprinkled with a bit of powdered
sugar on top. Serves 12

(recipe: thecountrycook.net)

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

Tomorrow is National Knit in Public Day
so you know where I’ll be!

Hope you are all in good health and able
to enjoy this lovely SUMMER weather!

Hugs;

Pammie