Sunday Yummies!

Well, here it is Sunday again and my emailbox is full of great-sounding summer-type recipes and I wanted to share them with you!

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

Campfire Potatoes

5 med potatoes, peeled & thinly sliced
1 med onion, sliced
6 T. butter or margarine
1 C.(6 ozs.) homestyle blend or pizza 
    double blend shredded cheese
2 T. minced fresh parsley
1 T. Worcestershire sauce
Salt and pepper, to taste
1 C. chicken broth

Place potatoes and onion on a large 
piece of heavy-duty foil (about 20-inch
X 20-inch); dot with butter. Combine 
cheese, parsley, Worcestershire sauce, 
salt and pepper; sprinkle over potatoes. 
Fold foil up around potatoes and add broth. 
Seal foil edges tightly. Grill, covered, 
over medium heat for 35 to 40 minutes or 
until potatoes are tender. 4 to 6 servings.
(recipe: lex449-RDJ-GNR 7/29/11)
---------------------------------
CHILLED GREEN BEAN & RED POTATO SALAD

1 lb. green beans cut in 1-2 inch pieces
2 lb. red potatoes – peeling left on and halved 
1 C. red bell pepper sliced in to 1-2 inch pieces
1/2 C.  red onion finely chopped
2 tsp. garlic, minced
3 T. fresh dill
1 tsp. sugar

DRESSING:
1 T. Dijon mustard
4 T. balsamic vinegar
1/2 C. salad oil 
   (I use extra virgin olive oil)
Salt to taste
Black pepper to taste

Cook green beans in boiling, salted 
water until crisp-tender, 
approximately 5 minutes. 
Plunge into an ice water bath; drain 
well. Cook potatoes until fork tender.  
Cool and place in bowl with beans and 
peppers. Whisk together remaining 
ingredients and pour over vegetables.  
Toss gently and refrigerate for 1 hour.  
Yield: 8-10 servings.
(recipe: minddoc6-RDJ-GNR 7/29/11)
------------------------------------
Lemon Fluff
 
3 oz. pkg. lemon Jell-O
1-1/2 C. water
28 graham crackers
1 C. melted margarine
3/4 C. brown sugar
1 can chilled evaporated milk
1 C. sugar
Juice of 1 lemon (Or 4T. Real Lemon)
Pinch of salt
 
Make Jell-O using 1-1/2 cups water.  
Cool till like egg white.  Make 
graham cracker crust using 28 crushed 
crackers, margarine and brown sugar.  
Press into 13X9 in. pan.  In large 
mixing bowl whip together 
CHILLED milk, sugar, lemon juice and 
salt. Fold in gelatin mixture and 
pour over crust.  Chill till firm.
(recipe from old Jell-O recipe book)
----------------------------------
Pot Roast On The Grill

2 lb. chuck roast
6 new potatoes, quartered
1 medium onion, quartered
3 carrots, sliced
1/2 lb. fresh mushrooms
1 to 2 stalks celery, sliced 

On a very hot grill, brown roast on 
both sides, only long enough to sear. 
Place roast on a large piece of heavy 
duty foil and place veggies on top of 
meat. Wrap up and seal edges tightly. 
Bake in covered grill 30 minutes 
each side.
(Note from poster:  
The meat was tender and the veggies were 
cooked just right. The only thing I might 
do the next time is to maybe put a rub on 
the meat first or maybe marinate the meat
just to have a little more flavor.
(recipe: Sandy-Marys Recipe Exchange)
----------------------------------
French Dressing

Put into your blender or food processor 
the following in this order:

1 medium onion ( cut up )
2 cloves of garlic
1tsp paprika
1 tsp dry mustard
1 tbs Worcestershire sauce
1 cup of oil
1/2 cup vinegar
3/4 cup sugar
1 can of tomato soup ( 10-1/4  size )

Blend or pulse until mixed. Chill 
before using.  Keeps a long time in 
the fridge.
(recipe: Lou-Recipe du Jour)
--------------------------------------

Tomato-Cucumber Marinade

2 medium tomatoes,peeled and sliced 
1/2 medium onion. thinly sliced, 
    separated in rings  
1 cucumber--peeled, thinly sliced

Alternate layers in shallow glass dish.
 
Combine:
1/2 cup salad oil
1/4 cup white wine vinegar
1 tsp salt
1 tsp basil
1 tsp tarragon
1/8 tsp pepper
Beat with whisk until well blended.
 
Chill 5 hours.

Variation:  I didn't peel anything; 
just sliced, chopped, mixed together 
in a bowl, and poured the marinade over it.
If too tart,  add a little sugar/Splenda.
(recipe: budhatch-RecipeduJour)
------------------------------
Hot and Spicy Braised Peanut Chicken
  (crockpot)
 
 2 medium onions, cut into thin wedges
1-1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 Tbsp. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. grated fresh ginger
2 to 3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)

In a 3-1/2- or 4-quart slow cooker, place onions, carrot,
and sweet pepper. Top with chicken. In a medium bowl,
whisk together broth, peanut butter, lime peel, lime
juice, soy sauce, tapioca, ginger, curry paste, and garlic
until smooth. Pour over all in cooker. Cover and cook
on low-heat setting for 5 to 6 hours or on high-heat
setting for 2-1/2 to 3 hours. Stir in coconut milk and
peas. Let stand, covered, for 5 minutes. Serve chicken
mixture over hot cooked rice. If desired, sprinkle each
serving with chopped peanuts and cilantro.
Makes 6 servings.
(recipe: Nicci – Slowcooker Digest – yahoo groups)

—————————————————
Crockpot Creamy Chicken Tacos
Gluten Free

4-6 boneless skinless chicken breasts, 
   thawed*
1 pkg gluten free taco seasoning 
       (McCormick's is gluten free)
16 oz salsa
1/2 C. brown minute rice
8-10 oz. sour cream


Place chicken breasts in crockpot, sprinkle 
with taco seasoning and pour salsa on top.
Cover and turn on low for 6-8 hours or high 
for 4-6 hours.One hour before you want to
eat it, shred all the chicken with two forks, 
add rice and sour cream.Stir, cover for the 
last hour.

* Posters Notes: When I started the chicken,
I also added a can of green chilies in addition 
to the salsa. In the last hour of cooking, I 
also added a can of drained and rinsed black 
beans along with the sour cream and brown rice, 
we loved these additions. If your kids do not 
like black beans (but you would like to add 
them to the recipe) puree the beans in your 
blender and then stir them into the chicken 
in the last hour of cooking!
Source : allfreechickencasserolerecipes.com
=======================================
After last week's 'flooding rains', it's been
a few days of hot but sunny weather. Right now
it's 88 degrees & sunny - I can live with
that!
Hope you're having a great weekend!
Hugs;
Pammie

 

Published in: on July 31, 2011 at 1:00 pm  Leave a Comment  
Tags: , ,

So, how are YOU doing?

I don’t know about you, but watching the news and reading the papers lately is NOT conducive to making me feel reassured about the ‘Debit Crisis’ – how about you? Yes, I finally got my very first Social Security check about a week ago and we’re hoping the economy doesn’t totally ‘tank’ with all the threats. We’re not the ones living from Soc. Sec. check to Soc. Sec. check each month but I know quite a few people who are – what about them? Quite a few of my special needs ‘kids’ (mentally challenged adults) rely totally on their monthly checks and are very worried right now – I don’t blame them! One of them I drive to our group every week and he confided in me that without that money he won’t have a place to live OR any money to live on! That’s VERY scary!  I truly hope that those in Washington ‘in the know’ would get their agendas straight about just WHO it is they’re serving and who exactly this money crisis would impact the most; yes, I have a political view but at this time in history I don’t care AT ALL WHICH side makes the right move – I just don’t want to see millions of people suddenly homeless/without food or shelter or any means of support. Yes, there are some who ‘use’ the system to their advantage (and I’m sure you’ve either heard of  or know some who ‘use’ the WIC free food, etc) but I’m not talking about them. There are legitimate people who can’t work for one reason or another who will suddenly be thrown UNDER THE BUS! It’s THEM I’m worried about AND what this will do to the entire nation’s economy if we default. I’m no economics wizard but I can figure out that it won’t be good for any of us who are not millionaires – for sure!  I remember about six months ago one of my sons was following a particular website which advocated a national disaster of epic proportions; that site suggested stocking up on at least six months worth of non-perishable foods/water/paper products/medicines, etc. plus paying off all credit cards, clearing out all bank accounts or any monies which could be affected by a collapse of the banking system. I was terrified when he showed me this but, at the time the ‘crisis’ passed. Now we have this ‘new’ crisis and it’s not just on one website – it’s all over the news/radio/tv.  Did I follow the suggestions of that previous website and stockpile? Not exactly – and now I’m wondering if I should have (or still should do this).  Sorry if this is my political diatribe but I feel it’s important at this time in history to be very aware of what’s going on around us – and what we, as a people, actually don’t have much power to change! (and no, I’m not a Tea Party member, so don’t worry). (Makes me almost feel like Paul Revere – scary stuff).

On a lighter note, am working on afghan #296; have had our grandson for almost the whole week and he’s very interested in the idea that other people actually knit or crochet squares and mail them to me. (I showed him the boxes of squares and he was quite amazed). He said I need to knit him an afghan and then I told him I already did – his Dad has the afghan I knit for his baby shower. It was amusing listening to them discuss this last night – grandson wanted to know why they didn’t ‘use’ the afghan and his dad said: “Well, son – it’s summer and you don’t exactly NEED blankets at this time of year!” (that worked – he dropped the discussion). He’s been asking me if his uncles (my other 2 sons) knew how to knit or crochet and just WHY they didn’t! Too funny.

On to cooking: I had to go down to our basement and dig up my Mother-in-Law’s old crockpot, as I’d discovered a hairline crack in the liner of mine. Now, mind you – it’s been a good 12 years or so since she died and this crockpot LOOKS like shades of the 70’s! The good thing was it works AND it’s a 6 quart; my old one was a 4 quart. I threw together what turned out to be a rather yummy dinner: peeled & cut into chunks about 8 potatoes (put them on the bottom), then covered them with a bag of baby carrots (all I had), then a $3.00 chicken (from when Kroger’s had them on sale, this one was a good 4 lbs.); seasoned it some with Worchestershire sauce, garlic powder, a little pepper and added a bag of dry onion soup mix. Cooked it on high for a good 6 hours – the meat was falling off the bones so I took it out, put it in a roasting pan and threw it under the broiler until the skin was a nice dark brown. Even my picky grandson liked it! (Of course, he had to ask why the carrots were a strange color – they get darker from cooking in a crock, but I convinced him it didn’t change the taste – he was ok with that.)

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

Twice-Baked Ranch Potatoes

4 large baking potatoes
1 (3 oz) pkg. cream cheese, softened
2 T.milk
1 (1 oz) pkg. ranch salad dressing mix
1 1/2 C. mashed potatoes
1/4 C.shredded Cheddar cheese
Â
Scrub and pierce potatoes; place on a microwave-
safe plate. Microwave, uncovered, on high for18-20
minutes or until tender, turning several times. Let
stand for 10 minutes.Meanwhile, in small mixing
bowl, combine cream cheese and milk; beat in salad
dressing mix. Add mashed potatoes; mix well. Cut a
thin slice from the top of each potato; scoop out pulp,
leaving a thin shell. Add pulp to the cream cheese
mixture and mash. Spoon into potato shells. Top with
cheese. Place two potatoes on a microwave-safe plate.
Microwave, uncovered, on high for 3-1/2 to 4-1/2
minutes or until heated through. Place remaining
potatoes on a baking sheet. Freeze overnight or until
thoroughly frozen; transfer to a freezer bag. May be
frozen for up to 3 months. To use frozen potatoes:
Place potatoes on a microwave-safe plate. Microwave,
uncovered, at 50% powder for 8-9 minutes or
until heated through.
——————————————————-

Mound Bars

2 C. graham cracker crumbs
1/4 C. white sugar
1/2 C. melted butter
1 (14 oz) can sweetened condensed milk
2 C. flaked coconut
1 (12 oz) pkg semisweet chocolate chips, melted

Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar and melted
butter or margarine. Mix and pat into the bottom of
one 9×13 inch baking pan. Bake 15 minutes. Combine
condensed milk and flaked coconut. Spread  over crust
and bake 15 minutes. Spread melted chocolate chips
over the top. Let cool and cut into squares.
(recipe: Mary Free-Mary’s Recipe Exchange)

—————————————————–

Sandra's Strawberry Delight
(overnight recipe)
 
1 loaf angel food cake, torn apart into pieces
1 (9 oz) carton Cool Whip, thawed
1 pkg strawberry Jell-O (dry), 3 oz size
1 quart strawberries, fresh or frozen
   (can sweeten fresh berries),sliced

Use a 9 by 13-inch dish.  Mix Cool Whip and
dry Jello together, then stir in strawberries.
Layer  shredded cake, then strawberry mixture;
repeat until all are used up. Top with Cool Whip.
Refrigerated overnight before serving.
(recipe: Carolyn - DDJ)
-------------------------------------------
Taco Chicken Stuffed Tomatoes 
 
 2 cans chicken chunks
 2 C. cabbage, shredded
 1/4 C. sour cream 
 1/4 C. mayonnaise 
 2 tsp. chili powder 
 1/4 tsp. onions (dehydrated flakes) 
 4 medium tomatoes 
 6 leaves lettuce 
 
 Drain chicken. In a mixing bowl, combine chicken, cabbage,
 sour cream, mayo, chili powder, and onion. Toss lightly till 
 well mixed. For tomato cups, cut out 1/2 in of the core from 
 each tomato. Invert tomatoes. For each, cut from top to, 
 but not quite through, stem end, making six wedges. For 
 salads, line plates with lettuce or cabbage. Place tomatoes 
 on plates. Spread wedges slightly apart; fill 
 with chicken mixture. Top with cheese. Serve.
 (recipe: Sandy-Mary's Recipe Exchange)
---------------------------------------------
Cream Cheese Tarts

2  8-oz pkgs cream cheese, softened
1 cup sugar
1 tsp. vanilla  extract
2 eggs
12 vanilla wafers
1 (21-oz) can cherry pie filling (or other flavor)

Preheat oven to 350 degrees F. 
Place paper cupcake liner in each cup of muffin pan. 
Beat cream cheese with a hand held  electric mixer 
until fluffy. Add sugar and vanilla, beating well. 
Add eggs, one  at a time, beating well after each 
addition. Lay a vanilla wafer, flat side down, in 
each muffin cup. Spoon cream cheese mixture over 
wafers. Bake 20 minutes. Allow tarts to  cool 
completely. Serve with cherry filling on top, 
or filling of your  choice.
(recipe: Joan-1_Comfort_Foods yahoo groups)
---------------------------------
Slowcooker Honey-Garlic Chicken

1 1/2 lb.boneless skinless chicken thighs
3 garlic cloves, chopped
1 teaspoon  dried basil
1/2 cup  soy sauce
1/2 C. ketchup
1/3 C. honey

Using a 4 quart slow cooker, place
chicken into cooker. In a small bowl, 
combine rest of ingredients, then pour 
evenly over chicken.Cover and cook on low 
for 6 to 8 hours, or on high for 3 to 4 hours.
Serve over basmati rice with your favorite 
steamed rice.
Serves 4
(recipe: Cupa Babi-Slowcooker Digest)
------------------------------------
Italian New Potatoes (crockpot)

4 t. olive oil
24 small new red potatoes, unpeeled
2 envelopes zesty Italian dressing mix

Pour oil into plastic bag; add potatoes.
Add dressing mix and shake until coated.
Pour potatoes into crockpot & cover.
Cook on low 8 hours or high 4 hours.
Remove from crockpot, place on a flat
sheet and place under broiler to crisp
outsides of potatoes.

(recipe: July/2011 issue "Today in Missisippi"
submitted by Linda N. - Slowcooker digest)
-----------------------------------------
Trifle Fruit Salad

2 C.fresh pineapple chunks
2 C. strawberries, sliced
2 C. blueberries
2 C. seedless green grapes

Topping:
1 1/4 C. Milk
1/2 C. sour cream
1 pkg. instant banana pudding (3 3/4 oz. size)
8 oz can crushed pineapple, un-drained

In large glass serving bowl, layer fruits. In medium

bowl, combine milk and sour cream; blend well. Add
pudding mix; beat until well blended, about 2 minutes.
Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; refrigerate several hours
to blend flavors.
(recipe: Sandy-Marys Recipe Exchange)
————————————————-
Stuffed Kielbasa

1 (16 oz) pkg. kielbasa

1 (7.6 oz) pkg. roasted garlic flavored instant
        mashed potatoes
1 1/2 cups sauerkraut
1/2 cup shredded mozzarella cheese (optional)

Preheat oven to 350
degrees. Bring a large pot of water to a boil. Add

kielbasa and boil for 8 to10 minutes to reduce the
amount of fat; drain. Prepare mashed potatoes
according to package instructions. Cut kielbasa
into 4 equal portions, then split each lengthwise
so that they lay flat but are still attached. Layer
each sausage with sauerkraut and mashed potatoes.
Top with grated cheese. Bake in preheated
oven for 10 to 12 minutes, or until heated through
and cheese is melted.
(recipe: Mary Free – Mary’s Recipe Exchange)
—————————————
Grilled Asparagus with Balsamic Vinegar

1 pound thin asparagus spears
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon balsamic vinegar

Prepare grill.

Snap off tough ends of asparagus; place in 
a bowl or shallow dish. Drizzle asparagus 
with oil; sprinkle with salt and pepper, 
tossing well to coat. Place asparagus on a 
grill rack coated with cooking spray; 
grill 2 minutes on each side or until 
crisp-tender. Place asparagus in a 
bowl; drizzle with vinegar. Serve 
immediately. Makes 4 servings.
(recipe: Recipe du Jour 7/27/11)
-------------------------------------
Ham Quiche Biscuit Cups
 
 Ingredients:
 
 8 ounces cream cheese softened
 2 tablespoons milk
 2 Eggs
 1/2 cup Swiss cheese shredded
 2 tablespoons Green onion chopped
 1 can of 10 flakey biscuits dough
 1/2 cup ham finely chopped
 1/4 cup jalapeno pepper (chopped optional)
 
Preheat oven to 375F. 
Grease muffin cups. Beat cream cheese, milk, 
and eggs until smooth. Stir in cheese and onions. 
Separate dough into biscuits. Optionally you can 
then split each biscuit in half again. (this is 
why flakey dough works best). Place one biscuit 
in each cup pressing down to form a "biscuit cup".
You should be able to form about a 1/4 inch "rim". 
Place 1/2 of ham at the bottom of the biscuit cups. 
Spoon about 2 Tbs. of egg mixture into each cup. 
Top with remaining ham and bake until filling is 
set and edges of biscuits are golden brown. Bake 
20-25 minutes, test for doneness. 
Remove from pan and serve immediately. 
(recipe: Joan-Cream_Cheese or Sour Cream digest)
-----------------------------------
Well, friends – that’s about ‘it’ for this post. Hoping you are having a
great Friday – AND that it’s nice and DRY where you are. We have
had tons of rain the past two days – so much so that our roads
have been flooding BIG TIME! Yesterday I was driving on a
5-lane road and came to a total stop; the local Sheriff Dept.
had the entire road closed down to ONE lane because of
an immense puddle (lake) of water which covered all four
lanes (we’re talking at least to the tops of car tires deep!).
Going a little further on up this same road there was
MORE flooding; this time it covered an entire corner
making traffic routing very difficult – traffic
driving in the on coming lane to avoid the water!
Today, however, it’s nice and dry (85 degrees F.)
at almost 4 p.m. and sunny. Enjoy your day!
Hugs;
Pammie

Hot/Cold . . . Hot/Cold . . . Afghans

For most of us, the weather lately has been an inferno – roasting hot temperatures in the 90-100 range and that’s no different here in Michigan. Now – in my house, however, things are a bit different. There are, currently, four people living here, all males except me. Let me put it this way: they LOVE the cold! Yes, we have air conditioning and it feels great in this heat – however – FREEZING is not my idea of a great idea! I go around, in my house, in long jeans and sometimes a sweater, just to ‘not rock the boat’. My computer desk is right in front of a cold air duct, so working here requires nice winter slippers, long pants, 2 (yes, TWO) heavy towels over the opening to the desk (to block the cold air) and sometimes even a heavy bathrobe draped over my knees – just to keep me from turning into an icicle! (Please don’t get me wrong – I’m not one to try to complain, if I can avoid it). Today, I think I’ve found a way to bring an even keel to this perspective! I’ve been dragging out boxes & bags of knit/crocheted afghan squares to begin the assembly process. (so far have arranged – not sewn, just arranged, six afghans which equal 180 squares – YAY!). After said ‘process’, I began to notice I was slowly shedding garments in favor of lighter ones – working under our dining room light (which holds six 60 Watt bulbs) gets a bit WARM! By the last afghan assembly I found myself seeking the cooler air of my computer desk – a very new/different solution, for sure! I’m sitting here merrily typing to you while cooling my tootsies (and other parts). When I’m sufficiently cooled, I plan on dragging out the other 4-5 bags of squares and going through them, color by color. You see, I arrange each grouping of squares by color grouping: Reds/Oranges; Blues/Purples; Pinks; Greens/ White/Cream/Yellow and tans/browns.  Those other bags contain more solid square colors and since I’ve already cleared out 180 squares, MAYBE I can move some of those to the other boxes, thereby eliminating more crowding in the bedroom they’re stored in! (Maybe . . . sure hoping!).

Enough of the afghan-thing, you’re probably wondering WHERE’S THE RECIPES!? I sent out a big batch of crockpot recipes today to friends who like them so I thought I’d include some here. These are almost all gleaned from a great site on Yahoo Groups.com – Slowcooker Digest (just in case you might want to sign up for their emails – it’s free!). Here ya go:

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

Slow Cooker Simple Pepper Steak

1 pound beef round
14 1/2 ounces canned Italian stewed tomatoes — (1 can)
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
16 oz frozen stir-fry peppers, thawed, to add at
    the end of cooking time
To serve: — cooked brown rice or quinoaUse a 4-qt slow cooker.

Put meat into the bottom of slow cooker. Add  tomatoes,

tomato paste, Worcestershire sauce, salt and pepper.
Stir with a wooden spoon to combine.Cover and cook on
low for 6 hours, or on high for 3 to 4 hours. Add  thawed
peppers and stir well. Cover and cook on high for
20 to 30 minutes, or until the peppers are heated through.
Serve over a big plate of brown rice or quinoa.
Serves 4
————————————-
Crockpot Potatoes, Peppers, and Tomatoes
This is a wonderful combination and a good
accompaniment to grilled chicken,fish, or beef
It also makes a good meatless main dish when topped with
crumbled feta cheese.

3 pounds red potatoes, scrubbed and cut into

1/4-inch-thick slices or 1-inch cubes
1 teaspoon garlic pepper
3 tablespoons dried basil 1 onion, sliced
3 large tomatoes (about 11/4 pounds), thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup red wine vinegar
2 tablespoons olive oil
2/3 cup coarsely chopped pitted kalamata olives
    or 1 (5 3/4-ounce) can pitted ripe olives, drained,coarsely chopped

Arrange 1/3  potatoes in  bottom of a 4-6 qt crockpot.
Season with 1/3 garlic pepper and 1/2 tablespoon
basil. Repeat in 2 more layers. Top with onion, tomatoes

and bell pepper strips. Mix together vinegar, olive oil,
and remaining 1 1/2 tablespoons basil. Pour evenly
over all. Cover and cook on HIGH 4 1/2 to 5 hours,
or until potatoes are fork-tender but still hold their
shape. Mix gently once or twice during cooking,
if possible. Before serving, drain off the excess
liquid, if desired. Stir in the olives. Serve hot or
refrigerate and serve cold.

———————————————-

Barbecued Turkey Chili (crockpot)

1 can kidney beans — (16 ounces) rinsed and drained
1 can hot chili beans — (15-1/2 ounces)
1 can turkey chili with beans — (15 ounces)
1 can diced tomatoes — (14-1/2 ounces) undrained
1/3 cup barbecue sauce

In a 3-qt. slow cooker, combine all of the ingredients. Cover and
cook on high for 4 hours or until heated through and flavors are
blended. Yield: 4-6 servings.

————————————–
Peach Dessert (crockpot) 

2 cups frozen sliced peaches
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. cinnamon
1 (9-oz.) box white cake mix
4 Tbsp. margarine, melted

Spray slow cooker with cooking spray. Layer all ingredients
in the slow cooker in the order given. Cover.
Cook on low for 6 hours or high for 3 hours.

———————————————-
Vegetable Medley Vava Voom(crockpot)
4 cups diced peeled potatoes

1 1/2 cup frozen whole kernel corn
OR 1 can (15 oz) whole kernel corn, drained
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 tsp salt
1/2 tsp sugar
1/2 tsp dill weed
1/8 tsp pepper

In a crockpot, combine all ingredients.
Cover and cook on low for 5-6 hours or until

vegetables are tender. Serves 8
————————————————–
Crockpot Hot Dog Casserole

 

2 cups red apples — peeled & sliced
1 can sweet potatoes — sliced 16 oz can
1 pkg wieners — sliced
1 1/4 cup brown sugar
1 lemon rind — grated
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix half of apples, potatoes & wieners in a

greased slow cooker. Combine brown sugar,
lemon rind, salt, cinnamon & nutmeg. Spread
half of sugar mixture over apple mixture. Repeat
layers. Slow-cook 5-9 hours.
Makes 4-6 servings.
——————————————–
Chocolate Covered Peanuts(crockpot) 

2 pounds almond bark
12 ounces chocolate chips
2 squares unsweetened chocolate
24 ounces dry roasted peanuts

Melt first three ingredients in crock pot on

low. Stir in peanuts. Drop by teaspoon onto
waxed paper. Store in tightly covered container.
—————————————————-
 Lean Mean & Green Tortilla Soup-(crockpot) 

4 boneless skinless chicken thighs
6 C. chicken broth
16 oz frozen corn — (1 bag)
14 oz salsa verde — (1 jar) [go for mild, you

     can always add more heat at the table]
1 T. ground cumin
6 T. sour cream — to add before servingTo garnish: — crushed tortilla chips, avocado

slices, and cilantro

Use a 6-quart slow cooker.
Place the chicken into the bottom of your slow

cooker insert. Stir in chicken broth, corn, salsa
verde, and cumin. Cover and cook on low for 6 to 8
hours, or on high for about 4 hours.Shred the
chicken using two large forks before serving.
Ladle into bowls with a dollop of sour cream in
each bowl, and top with crushed tortilla chips,
avocado, and cilantro, if you’d like. Serves 6 to 8
==================================
Well, that’s ‘it’ for today, so far . . . I’m sufficiently
cooled off so it’s back to hauling bags/boxes of
afghan squares. Hope you have found a good
method to keep cool AND enjoy yourself in this
heat!
Hugs;
Pammie
ps: Sorry for the kind of goofy arrangement on the recipes – it seems my server wants to put spaces where there shouldn’t be spaces, or cram ingredient lists into the recipe title! I tried, multiple times, to change it, but no go . . . sorry.

Been a ‘busy/crazy’ week so far . . .

Yesterday found us with ‘visitors’! Mary & Jay (“Momma” to those who follow her blog or notice her comments on this blog) stopped by after going to Livonia for a doctor’s visit. It’s always nice to see old friends (she’s known me for going on 42 years – see the below photo of their wedding, this is even before my husband & I had met!) They just celebrated their 37th wedding anniversary!

(I’m on the far left- July, 1974)

I should also mention that they brought us a gift of 2 jars of their (absolutely wonderful) homemade jams: strawberry-rhubarb, and red raspberry!

Since it’s been unusually hot here (and, I’m sure all across the nation), we’ve been spending more time indoors. Babysitting our grandson has been an almost daily occurrence this week, but our blackberry picking has been very limited, due to the heat (picked the very last of our lot last night). Can’t report much actual ‘work’ going on around here – finished another afghan and another premie hat, but those are my regular knitting projects. It’s been so hot that my family doesn’t even want me to cook (as evidenced by the many leftovers in the fridge!). I had to ‘force the issue’ last night, as a very nice steak I’d purchased needed to be cooked (we had steak ‘n eggs for dinner). That doesn’t mean that I still don’t have a plethora of recipes to share with you:

——————-

Cajun Oven-Fried Chicken

1/3 cup low-fat buttermilk
1 T. salt-free Cajun seasoning
1/2 tsp. salt
1 C. panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 lb), skinned
2 chicken drumsticks (about1/2 lb), skinned
2 chicken thighs (about 1/2 lb), skinned 
Cooking spray

Preheat oven to 400F. 
Combine first 3 ingredients in a shallow dish.
Place panko in a shallow dish. Dip chicken, one 
piece at a time, into buttermilk mixture; dredge 
in panko.Place chicken on a baking sheet lined 
with parchment paper. Lightly coat chicken with 
cooking spray. Bake at 400F for 40 minutes or 
until done, turning after 20 minutes. 
Makes 4 servings.
(recipe: Peg - Marys Recipe Exchange)
--------------------------------
Bean, Bacon, and Blue Cheese Dip
(low-carb)

1/4 cup chopped onion
1 T. chopped fresh parsley
1 tsp. chopped fresh or 
    1/4 tsp dried thyme
1/4 tsp salt
1/4 tap. freshly ground black pepper
1 (15-ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup (2 oz) crumbled blue cheese
3 bacon slices, cooked and crumbled (drained)

Place first 7 ingredients in blender; process until 
smooth.Combine bean mixture and remaining ingredients 
in a small bowl. Makes 1 1/2 cups.
(recipe: Recipes du Jour 6/28/11)
--------------------------------
Snow Pea, Scallion, and Radish Salad

2 C. (8 oz.) snow peas, trimmed 
4 scallions (white and green parts), 
          thinly sliced 
8 radishes, trimmed and cut into thin 
           strips (about 1/2 C.) 
1/4 cup rice vinegar 
1 tsp. granulated sugar 
1 Tbs. walnut or canola oil 

Put snow peas in a microwave-safe bowl 
with 1 Tbs. water. Cover tightly and 
microwave for 1 minute. Drain and let cool. 
Cut snow peas on the diagonal into 1/2-inch 
diamond shapes, discarding the end pieces. 
In a medium serving bowl, combine snow peas, 
scallions, and radishes. In a small bowl, 
whisk together vinegar, sugar, and oil until
the sugar dissolves. Pour over the salad and
serve.
(recipe: Ellie-Recipes du Jour 6/24/11)
---------------------------------
CREAMSICLE CHEESECAKE

1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice
1 can Eagle Brand Milk
10 oz. Cool Whip

Mix cream cheese, milk and orange juice 
with mixer. Fold in Cool Whip. Pour into 
crust & refrigerate at least 4 hours.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------

Slow Cooker Easy Peanut Butter Chicken

1 1/2 lb boneless skinless chicken thighs 
    cut in chunks
1/2 C. natural peanut butter,creamy or chunky
1 red bell pepper seeded and sliced
1 large  onion coarsely chopped
1 T. ground cumin
1 lime, juiced
1/4 C. soy sauce
1/2 C. chicken broth

Use a 4 quart slow cooker. 
Put chicken in bottom of cooker. Add peanut 
butter; tossin vegetables and cumin. Squeeze 
in lime, and add soysauce and chicken broth;
stir to combine. Cover and cook on LOW for 
6 to 8 hours, or on HIGH for 4 hours.
Serve over brown or white basmati rice. 
Serves 4
(recipe: Chupa Babi-Slowcooker digest)
-----------------------------------
Angel Salad

8 oz. pkg. cream cheese, softened
1/2 C. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton Cool Whip

With mixer, beat cream cheese & sugar
until creamy. Fold in fruit gently. Fold
in Cool Whip, pour into a bowl and
refrigerate.

(recipe:  KS tabby-1_Comfort_Foods)
-----------------------------------

Cucumber Jell-O Salad

2 pkg. lime gelatin dessert
2 C. crushed pineapple
pineapple juice and very hot water
   to make 2 cups
1 cup cold water
1 1/2 cups grated cucumber
1 teaspoon lemon juice


Drain pineapple and cucumber well. 
Make gelatin dessert according to package 
recipe. Cool to consistency of egg white. 
Fold in pineapple, cucumber and lemon 
juice. Pour into mold and refrigerate. 
Unmold and serve on crisp lettuce with 
mayonnaise.
(recipe: Sandy-Marys Recipe Exchange)
--------------------------------
Stuffed Pizza Chicken  
 
 2 (6 oz) chicken breasts, boneless and skinless
 4 tsp tomato sauce
 4 T grated mozzarella cheese
 12 slices pepperoni
 4 thin slices red pepper
 4 fresh basil leaves
 2 T. olive oil
 
 Cut pockets in thickest part of chicken breasts. Spread
 2 teaspoons tomato sauce in each pocket. Divide next
 four ingredients between the two breasts. Fold excess
 chicken over to seal and pin closed with a toothpick.
 Sauté both breasts, seam side down, in olive oil over
 low heat. After 2 minutes, turn over and cook 2 minutes
 more. Carefully transfer to a baking sheet and bake at
 350 degrees F. for 30 minutes. Serve over pasta that is
 seasoned with butter and garlic. Makes 2 servings.
  recipe: Sandy-Marys Recipe Exchange)
-----------------------------------
SAN FRANCISCO CHOPS - CROCKPOT

4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

In a large skillet, brown pork chops on both sides in oil; 
transfer to a 3-qt. slow cooker. Add garlic to drippings; 
cook and stir for 1 minute. Stir in the soy sauce, wine, 
brown sugar and pepper flakes; cook and stir until sugar is 
dissolved. Pour over chops.Cover and cook on low for 7-8 
hours or until meat is tender. Remove chops. Combine corn
starch and cold water until smooth; gradually stir into 
slow cooker. Return chops to slow cooker. Cover and cook 
for at least 30 minutes or until slightly thickened. 
Serve with rice.
(recipe: Sandy-Marys Recipe Exchange)
----------------------------------------
Crockpot Zucchini Lasagna

3 medium zucchini/summer squash, sliced
1 egg
8 oz. cottage cheese (fat free is fine)
1/4 C Parmesan cheese, grated
1 tsp. Italian seasoning
2 C spaghetti sauce
2 C wheat "egg" noodles, uncooked
Mozzarella cheese, to taste

In a medium bowl, lightly scramble egg and add 
cottage cheese, Parmesan cheese and Italian seasoning.
Lightly spray bottom and sides of crockpot. Spread 
about 1/4of sauce on bottom of crockpot. Layer sliced 
of zucchini over  spaghetti sauce.Layer about 1/4 of 
cottage cheese mixture over that. Top with 1/4 of the 
noodles. Add 1/4 spaghetti sauce and a few sprinkles 
of shredded mozzarella cheese, to taste. Repeat layers 
(creating 4 total) until all ingredients are used. 
End with sauce, and top with cheese.Cook on low 
for 3 hours, or until noodles are done to your liking. 
Allow lasagna to sit for about 10 minutes before serving. 
(recipe: Sandy-Marys Recipe Exchange)
---------------------------------------------
French Onion Beef (crockpot)
 
 1  1/4 lb. boneless beef round steak 
 1  (8 oz) pkg.  fresh sliced mushrooms 
 1 large onion sliced into rings 
 1 can French onion soup condensed 
 1 pkg. 15 minute herb stuffing mix 
 1/4 C. margarine or butter, melted 
 4 ounces shredded mozzarella cheese 
 
 Cut beef into 6 serving-size pieces. Layer half of the 
 beef, mushrooms and onion in 3 1/2 to 4-quart slow 
 cooker; repeat layers. Pour soup over ingredients in
 slow cooker. Cover; cook on low setting for 8 to 10 
 hours or until beef is tender and no longer pink.
 Before serving, toss stuffing mix and contents of
 seasoning packet with melted margarine and 1/2 cup 
 liquid from pot. Place stuffing on top of contents in 
 slow cooker; cover. Increase heat to high setting. 
 Cook 10 minutes or until stuffing is fluffy. Sprinkle 
 with cheese; cover. Cook until cheese is melted.
 
 (recipe: carolsrecipes-slowcooker digest)
 ---------------------------------------------
BLT Burritos
 4 servings
 
 3 c. shredded lettuce
 1 1/2 c. diced fresh tomatoes
 12 bacon strips, cooked and crumbled
 1/4 c. mayonnaise
 1/8 t. pepper
 4  10-inch flour tortillas, warmed
  
In a large bowl, combine lettuce, tomatoes, crumbed bacon, 
mayonnaise and pepper; mix well.Spoon down center of each
tortilla; fold the ends and sides over filling and roll up.  
Serve immediately. Makes 4 servings.
(recipe: KS tabby - Marys Recipe Exchange)
=======================================
It's been a kind of busy "filled with 5 yr old fun" week; 
hope you're having an 'ok' time, even in this heat! Stay
HYDRATED (that means drink enough liquids!), rest and
try to enjoy your day.
Hugs;
Pammie
PS: Little weather report: here in Michigan at almost
2 p.m. it's now 87 degrees F. which is WAY down from
the past few days of 99-101 degrees.

Amazing – learning something ‘new’?

Today finds me at my computer viewing ‘page’ after ‘page’ of play/toy food. Why, you might ask, am I doing that? Well, since my oldest son is a Executive Chef and his 5 yr. old son LOVES to ‘play’ cook, I’m looking to expand his/our selection of toy foods. Yesterday found me painting a ‘menu’ of the variety of foods he has in his toy box.

He loves to play chef and I’m his ‘willing’ customer. Before, it was a sort of ‘pretend’ menu (read that: me trying to figure out what to order that he felt he could ‘cook’ from the variety of ‘stuff’ in his box); now he has a menu I can look at and choose from. The toy foods came from a very generous lady who offered it on freecycle and even includes a white cotton chef’s hat! Now that I’ve had more experience being many customers in his restaurant, I began to notice that it’s time to seek out some new foods for our ‘restaurant’. I should preface here that it’s been quite a while since I’ve priced play food but I must admit – I’m rather taken back by the prices! On Ebay today there are over 80 pages of items to purchase, anywhere from plastic desserts (Baskin Robbins ice creams), lots & lots of plastic hamburgers & fries (McDonald’s toy copies), and even the more exotic items like play sushi, play ravioli complete with sauce, and play tacos! There are now companies that manufacture wooden play foods (with the accompanying prices being quite a bit higher than the plastic ones) and one company that makes felt play foods (my thought there is: it’s FELT – you can’t WASH it if it gets dirty!). I remember back when my oldest was about 2 1/2; I found a really nice kitchen set, all wood – stove, sink and refrigerator for a very reasonable price (at Meijers). Since I was operating a toddler day care in my home at the time, I also purchased dishes for this ‘kitchen’. I remember finding that Meijers had a whole section on ‘fake foods’ (I’m guessing it was to put them in YOUR kitchen, for looks???). Occasionally that store would offer sales in that department and I was able to purchase quite a variety of fake foods for our ‘kitchen’ – things like plastic chunks of cheese, plastic potatoes, tomatoes, bananas, a cantaloupe, and others that don’t come to mind right now. The kids had lots of fun playing with them. Eventually, when my youngest got too old for them, I sold the lot in a garage sale which benefited my special needs group. (If I’d only known THEN the prices they’re commanding TODAY for those items . . . ). For example:

   This little set sells for $8.99 plus $8.00 shipping & handling – and these ‘foods’ are rather small compared to others that are out there.

There’s also this very unusual set (haven’t seen another one yet on Ebay and there are over 4,000 different listings for play foods!) After reading over the ‘ad’ for this, it appears this is NOT play food, but a PATTERN BOOK for making your own felt play food! Sells for $39.99!

I think I’ve missed my calling in the ‘where to make big money for little efforts’ department! There were even KNIT play foods! (I’m NOT going there, so don’t even THINK about that one!) . . . although . . . if one were crafty in that area, I’m sure there’s money to be made!

Totally amazing what prices these items are fetching! I’ve put in bids on 2 different ‘lots’ of play foods – I’ll let ya know if I win them or not! I’m actually looking for more ‘healthy’ foods – the one set is a variety of wooden ‘sandwich’ items like sliced cheeses, meats, breads, 2 rolling pins, a butter dish complete with velcro’d butter ‘pats’ and a wooden toaster! (current bid: $11.99 but then there are 6 days to go, so I might easily be ‘out-bid’). The other lot is 2o (plastic) pieces of fruits & vegetables – strawberries, grapes, bananas, corn on the cob, baked potato, lemon, peas, broccoli, and even a slice of musk melon! This lot is currently at $8.50 with 4 days to go, so we’ll see.

All in all, it’s been an ‘eye-opener’ exploring the world of play foods.

Bon Apetit!

Hugs;

Pammie

 

Published in: on July 17, 2011 at 2:50 pm  Comments (3)  
Tags: , ,

Berry-pickin’ Time!

Today is a rather short post because I’m babysitting our grandson and we’re doing his favorite thing – picking wild blackberries in our backyard. So far, in 2 days time, we’ve picked about 2 cups or more; they get washed thoroughly then put in a little bowl and mixed with Cool Whip. Keeping him from eating the entire batch is my latest job – “Mmmmmmmm! I love Cool Whip & blackberries!”

Ah, the fun of Summer!

Hugs;

Pammie

Published in: on July 16, 2011 at 12:46 pm  Comments (1)  

Reflections

Today I find myself in a ‘reflective’ mood (no, I didn’t say REFLECTING, although my ‘sparkling personality’ might count for something . . . hehehe). Having read two friends blog entries today (Mary & Diane), I find myself thinking of my life right now and all that’s ‘flowing over me’, so to speak. I’m in a sort of ‘different’ place than I was a year ago – (1) I’m a year older (big deal) (2) I’m the mother of a going-on 17 yr old, going-on Senior in high schooler (3) wife of a now-retired husband (4) approaching, in August, 35 years of marriage – yay! (5) and the mother of two other sons, one 22 yr. old and one 28 yr old who’s also a great father of our 5 yr old grandson (6) I’m a grandmother.  This coming school year will be, I’m anticipating, a virtual whirlwind of activities, both for our son and for us. He has decided he wants to enter the Army the minute he graduates and is, currently, working his way to that end. He also wants to continue in Color Guard and starting in August, will be going through 2 weeks of pre-camp training before the actual Band Camp the last week in August. The first week in September will start school again, so you can see the beginnings of ‘lots of activity’, both for him and for us, as he isn’t driving yet. (Ah, Driver’s Ed – ANOTHER ‘in the future’ thing to look forward to – sigh).

My husband and I are slowly settling into a routine, now that he’s home all the time. We’re re-learning how to interact with each other so that both of us are semi-content and yet remain that ‘united force’ which not only parents but buffers  our kids against the trials and troubles the world throws at us. And, believe me – the WORLD is out there in full force!  I’m also a Grandmother and learning my role there, as well. I love seeing the world of innocence through my grandson’s eyes – for example: the other night at dinner we got into a discussion about where food comes from. He was totally amazed that hamburger comes from cows, pork comes from pigs, corn/apples/strawberries/potatoes, etc. come from trees/bushes/the ground.  Being his father is a chef, he’s well versed in foods (pork, veal, beef) but I guess the subject of just ‘where’ the actual thing you’re eating comes from, just never came up.  Yesterday found us picking almost 3 cups of wild blackberries together in my back yard. (They grow wild – tons of vines). He’s learning to only pick the shiny, black ones and did a great job until I reminded him that he could actually pop some in his mouth while he’s picking – that ended the berries-going-in-the-bowl thing, but that’s OK, too! I let him experience them warm from the sun, then we brought the rest inside, washed them and mixed some with Cool Whip – he was totally smitten! (actually ate 2 small bowls and wanted more, but Grandma told him that too many would produce problems later, so he took some home in a baggie, instead, to give to his Dad).

I just spoke to my brother on the phone, who called to wish me a belated birthday (6/18) after I had left a belated birthday message on his answering machine yesterday (his b/day was 7/12). That brings up another ‘who am I’ now, moment. I’m also sister to a person I only became aware of about 6 years ago – that’s another ‘mind-boggling’ thought. Jim is actually my full-blood brother who was adopted out at birth by my parents, because, at the time, they were not married. We’re talking 1944 – and in that time period, being an unwed mother was definitely not acceptable. My parents later married, I was born, and life went on, until Jim’s adopted mother died and he chose to search out his birth family and found me. I still find it amazing, when hearing his voice on the phone, that he sounds exactly like my (our, actually) first cousin, Doug, who is like a brother to me. I grew up constantly being compared to Doug (they live in Iowa) – every year a Christmas card and photo would arrive at our house: “Here’s Dougie and his new puppy!” or “Here’s Dougie making a snowman in our front yard!” – all the kitsch of the 1950’s era, in full bloom arriving at our house in the  mailbox! (Did I feel jealous? You bet! It always seemed, to me, that “DOUGIE” was having a much better/more fun life than me – who knows? It’s funny, now when Doug and I compare notes on our growing up – HE felt the same way when they’d get a card & photo of “Here’s Penny singing Christmas carols” (and note: included was a photo from the local newspaper of said event! – I guess parents in those days always had to ‘one up’ each other, eh?) Funny, the memories!

Well, Mother/Sister/Wife/Grandmother and other titles are all, in some way, connected to the person I am right now. Can or would I change them? Probably not, because somewhere along the way, they’ve molded and shaped me into who I am. My goal is living up to what the Lord would have me be/say/do for the rest of my time here. Friends, we’re ALL a ‘work in progress’ – try to be content with who you are and your situation right now. It will probably change, in time. It’s best to be content – AND it helps digestion, too! (sorry, just couldn’t pass up a chance to throw in a joke, ya know!)

Hope you have a WONDERFUL day/afternoon/evening -wherever you are!

Hugs;

Pammie

Road Work

Today is Saturday and I can’t exactly say I got a GOOD night’s sleep. Why, you might ask. Well, our local DPW or Road Commission decided that they would resurface certain parts of our road. I should preface all of this by stating we live on a MAJOR highway (speed limit 45 MPH) – Yes, RIGHT IN FRONT OF OUR HOUSE. I assume they decided that working on the road in the NIGHT would be less trouble (traffic-wise), so they began last night – around 11 p.m. All night long: Beep-boop,  Beep-boop (backing up sounds), very LOUD grinding noises (them carving up the concrete to cut it) and all other very LOUD sounds associated with cutting concrete and pouring new. This morning found us with tons of orange barrels all up and down the road. During the night they had managed to carve out a good-sized area (a few houses down) and had poured a new slab – great! Earlier this morning I decided to go grocery shopping and guess where they were working then!? Right in front of the grocery store – BOTH entrances! That caused me to ‘use my noggin’ and remember there was a ‘back entrance’, which I found. Boy, are they industrious workers! The entire 3 block stretch from grocery store to way past our house was all blocked off (from a 4 lanes & a turn lane, to one lane, both ways). In about a half hour I will have to attempt to get out of our driveway to take youngest to work. A few minutes ago he asked if he should call his older brother to ask if he would pick him up at the street behind our house and then youngest would hop the fence and meet him at the back street for the pick up. (great thinking!) I guess since then the work crew has moved down a bit, so we will be able to get out of our driveway. Ah, the fun – sigh.

It’s another gorgeous 86 degree sunny day and our flowers are out in bloom. A few days ago I saw a hummingbird at our trumpet vine – that’s really exciting for me! This summer I find myself being very lazy when it comes to going outside – I just don’t WANT to! (I know – I can hear the voice of my chiropractor from a year ago giving me a lecture on just exactly how much sun I should get every day to make me healthy for the winter months. It develops Vitamin ??? – anyway, he said I really needed it! Just am NOT feeling the ‘love’ for the sun this year.)

Recipes? Yep, got a really great-sounding batch this time! Here ya go:

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

"JUICE" MUFFINS

2 C.  flour
1/4 cup + 1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 C. frozen orange juice concentrate,
   thawed, from 6 oz can, reserve remainder**
1/2 cup milk
1/3 cup margarine, melted
1 egg
 -------
Glaze:
1/4 C. reserved orange juice concentrate,
          thawed
1/4 cup sugar

Preheat oven 400 degrees F.
In medium bowl, combine first 4 ingredients.
Beat together juice, milk, butter and egg.
Blend well. Pour into flour mixture and stir
with fork just until dry ingredients are
moistened. Do not overbeat! Fill paper-lined
muffin cups 3/4 full. Bake at 400*F for 20 minutes.
Immediately remove from pans. Pierce top of each
muffin a few times with a toothpick. Combine
glaze ingredients in a saucepan; heat until sugar
is completely dissolved. Spoon hot glaze over
warm muffins. Glaze will crystallize on top as
the muffins cool. Makes 1 dozen muffins.
** This is easily adapted to frozen lemonade
concentrate, limeade concentrate, apple juice
concentrate, pineapple juice concentrate.
(recipe: 'loves music/loves to cook'
Desserts du Jour 7/8/11)
-----------------------------------------
Cheese Ball Salad 

1 (3 oz) pkg cream cheese, softened
1 1/2 C.(6 oz) shredded cheddar cheese
1/4 C. sour cream
1/4 C. minced chives or green onions
1/2 tsp. Worcestershire sauce
1 C. finely chopped walnuts
8 to 10 C. torn salad greens
1 medium cucumber, sliced
4 radishes, sliced
Italian salad dressing 

In a small bowl, combine first five ingredients;
chill for at least 30 minutes. Shape into 1/2-in.
balls; roll into walnuts. Just before serving,
combine salad greens, cucumber and radishes
in a large salad bowl. Add dressing; toss to coat.
Top with cheese balls.Yield: 8-10 servings.
(recipe: mmeadows-Recipes du Jour 7/8/11)
--------------------------------
WATERMELON PIE

1 can sweetened condensed milk
4 oz. frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust

Fold together milk and topping. Add lime
juice;  fold in watermelon balls, reserving
about 5 balls for garnish. Pour into graham
cracker crust. Place remaining watermelon balls
on pie to garnish. Chill at least 2 hours
before serving.
(recipe: Dot - Desserts du Jour 7/8/11)
------------------------------------------
Crockpot Creamy Chicken Tacos
Gluten Free And Kid Friendly

4-6 boneless skinless chicken breasts,
    thawed*
1 pkg gluten free taco seasoning
   (McCormick's is gluten free)
16 ounces salsa
1/2 cup brown minute rice
8-10 ounces sour cream

Place chicken breasts in crockpot, sprinkle
with taco seasoning and pour salsa
on top.Cover and turn on low for
6-8 hours or high for 4-6 hours.One
hour before you want to eat it, shred
all chicken with two forks; add rice
and sour cream.Stir, cover for last hour.
--
Note from Poster: When I started chicken,
I also added a can of green chilies in
addition to the salsa. In the last hour
of cooking, I also added a can of drained
and rinsed black beans along with the
sour cream and brown rice.
Source : allfreechickencasserolerecipes.com
 ---------------------------------------------
Hawaiian Ham Croissant

4 oz. whipped cream cheese
8 oz. crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
lettuce if desired

Combine cream cheese and pineapple
in a small bowl. Spread 1 T. pineapple-
cream cheese filling on each cut surface
of croissants.To assemble sandwich,
layer bottom portion with ham slice,
1 T. filling, another ham slice and
croissant top.
Serves 4.
(recipe: Lou-Recipes Du Jour 6/24/11)
---------------------------------------
Honey Ice Cream

2 quarts half-and-half
1 1/2 cups honey
2 tablespoons vanilla extract

Stir together all ingredients, and pour
into freezer container of a 1-gallon
electric freezer. Freeze according
to manufacturer's instructions.
Pack with additional ice and
rock salt, and let stand 1 hour
before serving.
Makes about 3 quarts.
(recipe: Desserts du Jour 6/30/11)
-----------------------------------
Key Lime Pork Roast

2 lbs of Pork loin, boneless
2/3 C. Key Lime Juice
3 T. brown sugar
1 onion, chopped
3 T. ground ginger
4 cloves garlic, minced
1 tsp. of red pepper fakes
1 tsp. of salt
1 tsp. of pepper

Trim fat from pork roast. Cut
roast in half horizontally across
center. Meat should lay flat like an
open book. Place in plastic bag and
combine all ingredients in bowl.
Pour over meat in bag and refrigerate
for 2-3 hours.

Preheat broiler, place meat 5 to 7
inches from heat source and broil
for 20 to 30 minutes. Turn pork roast
and baste about every 10 minutes.
Discard unused marinade.
(recipe: Rick - Recipes du Jour 7/1/11
-----------------------------------
Chicken Macaroni Casserole

1-3/4 C. chicken broth
2 C. diced, cooked chicken
2 C. uncooked macaroni
2, 10-3/4-oz. cans mushroom soup
1/4 c. finely chopped onion
1/2 of one green pepper, chopped (optional)
1/2 lb. grated Cheddar cheese or Velveeta
1/2 tsp. salt

Preheat oven 350 degrees F.
Combine all ingredients and place into a greased
9x13-inch pan.Cover with foil and refrigerate
overnight.Remove foil and bake one hour, or
until brown and bubbly all over.
Serves eight.
(recipe: Joan-1_Comfort_Food digest)
---------------------------------
Bacon Ranch Potato Salad
 2 lb red potatoes,cut into bite-
    size pieces
 1 (16 oz) container sour cream
 1 (1 oz) pkg. ranch dressing mix
 1 1/4 cups cooked bacon, crumbled
 1 1/2 C. shredded Cheddar cheese
 2 bunches green onions,thinly sliced

Place potatoes into a large pot and
cover with salted water. Bring to a
boil over high heat,then reduce heat
to medium-low, cover, and simmer until
tender, about 20 minutes. Drain, then
run under cold water until cool.Combine
sour cream &ranch dressing mix in a small
bowl until well-blended. Transfer potatoes,
bacon, Cheddar cheese,  and green onions to
a large bowl. Stir in sour cream mixture
until well-coated. Cover and refrigerate
for about 2 hours before serving.
(recipe: Mary Free-Marys Recipe Exchange)
===================================
All those recipes are making me drool! I love great 
summer recipes!Well, I'd better go get some lunch, 
just noticed I'm hungry!
Have a great day!
Hugs;
Pammie
PS: Craft-wise - am working on the last set of 'already 
organized' afghan squares; looks like very soon I'll 
be dragging out all the many boxes & bags-ful of 
colorful squares and 'assembling' bags of 30-squares
each.Finished another knit premie baby hat, then 
organized my 'to go' knit bagin preparation of 
our next Knit Night. (stuff for premie hats & knit
dishcloths - quick, mindless knitting stuff).

Thursday Meanderings . . .

It’s already Thursday again (where did the week go!???) and I find myself with a large batch of really good-sounding recipes. You guessed it – I love to share and those will be presented soon. This week found us taking our youngest son to have four wisdom teeth removed on Tuesday. Amazingly, so far he’s not in a great deal of pain (I had 3 removed years ago and was sick for about 3 days straight). Tuesday night was Knit Night (a rather light attendance this time, about 9 people), Weds. my special needs group – they were ‘out in force’, about 29 people. The weather has been warm but not intolerable: in the mid-80’s (of course, my comment is based on the fact that I haven’t been ‘out in it’ much, only inside air-conditioned house or car (if it’s a little less warm, ‘windows-down’ car), so I haven’t really minded the heat. It’s another bright, shiny 74 degrees out; today being ‘babysitting Grandson’ day, I don’t really have any special plans otherwise.

Made an interesting discovery yesterday – using today’s “New Fangled” keys for newer cars (I’m talking the ones that don’t even LOOK like a key (blunt ended car-opener-looking things) you CAN’T put them on a key ring full of keys! Three times in less than 2 days I had my NEW car stall out at a light while awaiting the light change! Started right back up, but left me wondering what’s going on! My husband thought it was perhaps the battery in the ‘key’-(He’d driven the car several times on longer trips and had no problems) – we switched ‘keys’, then he decided to call the dealership and mention the problem to see if anyone else had reported this. Yes, it’s common, said the Service man – those particular ‘keys’ are designed to be ALONE – not on a ring, as the weight of other keys will slowly pull down on the key, causing the lack of connection – hence, stalling out the car! Imagine that! Simple solution – put that key by itself and carry TWO key rings now (sigh). I’m one of those people who carry all my keys on one ring – house key, car key, mail box key, Post Office box key, etc. Now my only problem will be to REMEMBER to always carry BOTH sets! (sigh). (was going to post a photo of these new ‘keys’ but didn’t find any and am feeling lazy right now, so I didn’t go grab my camera and take a picture of one – use your imagination!).

Craft-wise-am about to get out the squares for afghan #294 today. Been kind of lazy on that regard and need to ‘get back at it’! Working on more dishcloths for the Historical Society and more knit premie hats for “Stitches from the Heart”, although I’m not going to approach my knit group until around September for them to join me on the premie hats.

Guess that brings me to your recipes! Here they are:

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Potato Soup

1/4 C. chopped onion
1/4 C. chopped celery
2 T. butter or margarine
6 medium potatoes, peeled and cut into chunks
3 C. water
1/4 C. flour
1-1/2 C. milk
4 slices American cheese
salt and pepper to taste

Saute onion and celery in butter or margarine. Add
water and potatoes. Cook 10 minutes until potatoes
are tender. In a small bowl, blend flour and milk. Add to
soup. Simmer until thickened. Add torn cheese slices,
stir until blended. Season with salt and pepper. Grind
pepper over soup.
(recipe: Joan- Marys Recipe Exchange)

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Garlic Chicken Quesadillas

1/2 chicken breasts, cubed
1/4 C extra sharp cheddar cheese, shredded
1 garlic clove, minced
1 T minced onion
4 oz mushrooms, sliced
2 whole wheat tortillas
optional: green onion, crispy bacon (crumbled),
avocado, tomato

Chop up chicken, and saute with garlic, minced
onion and mushrooms. In another skillet, heat 1 tortilla
topped with cheese.  When cheese begins to
melt, add chicken mixture (and green onion/bacon/

avocado/tomato, as desired) and top with another tortillas.
Heat until warm and tortilla crisps.  Cut with a
pizza cutter into wedges and serve.
Serves 1-2 but it can easily be scaled up for more.
(recipe: Sandy -Marys Recipe Exchange)
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Melt-in-Your-Mouth Sausages (crockpot)
2 lb Italian sausage; sweet, mild, or hot
48 oz spaghetti sauce
1 cn (6 oz. ) tomato paste
1 lg green pepper; sliced thin
1 lg onion; sliced thin
1 tb grated Parmesan cheese
1 ts parsley flakes
1 c water
Place sausage in skillet; cover with water. Simmer 10 minutes;
drain. Meanwhile, place remaining ingredients in slow cooker;
add sausage (cut in hot dog lengths if using sweet sausage).
Cover; cook on low 4 hours. Increase temperature to HIGH;
cook 1 hour more. Serve on buns or slice and serve over
spaghetti. Serves 8
(recipe Sandy-Marys Recipe Exchange)
———————————————–
HONEY BUN CAKE

1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 cup oil

Swirl:
1 cup brown sugar
2 tsp cinnamon

Glaze:
2 cups powdered sugar
6 TBSP milk
1 tsp vanilla

Preheat oven to 325.
By hand blend cake mix, eggs, sour cream, & oil.
Lumps are ok. Set aside. Mix brown sugar and cinnamon
in small bowl. Pour 1/2 of cake batter in greased 9 x
13 baking pan. Add 1/2 swirl mixture. Top with rest
of batter and then the rest of swirl mixture. Using a
knife, make swirl patterns along the entire cake. Bake
45-50 minutes. During the last 10 minutes of baking
make the glaze. Pour glaze immediately on HOT cake
(this is important). Tilt to evenly coat cake. Cool.
(recipe: Sandy- Marys Recipe Exchange)
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Fruited Mint Tea

3 cups boiling water
4 regular-size tea bags
12 fresh mint sprigs
1 cup sugar
1/4 cup fresh lemon juice
1 cup fresh orange juice
4 cups water
Garnishes: fresh mint sprigs, orange slices

Pour boiling water over tea bags and mint sprigs; cover
and let steep 5 minutes. Remove tea bags and mint,
squeezing gently. Stir in sugar and next 3 ingredients.
Serve over ice. Garnish, if desired. Makes 2 quarts.
(recipe: Desserts du Jour 6/20/11)
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Mango Bread

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup sour cream (or sour milk)
2/3 cup mashed ripe mangoes
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. lemon rind
3/4 cup white raisins
1/2 cup chopped nuts

Preheat oven to 350 F. 
Spray  8-1/2 x 4-1/2-inch or a 9 x 5-inch loaf pan
with cooking spray. Cream butter and sugar together.
Add egg, sour cream, mangoes, sifted dry ingredients,
lemon rind, raisins and nuts. Put batter into loaf pan
and bake for 50 to 60 minutes.Makes 1 loaf of bread.
(recipe: Peg - Marys Recipe Exchange)
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French Coconut Pie

2 eggs
1 1/4 cups sugar
1/2 stick butter, melted
1 small can Pet or Carnation evaporated milk (2/3 cup)
1 tablespoon vanilla
1 can coconut
1 deep dish unbaked pie shell.

Preheat oven to 350 degrees.  Mix eggs and sugar.  Add melted 
butter.Add evaporated milk and vanilla; mix well.  Add 3/4 of 
can of coconut; mix well.  Pour into unbaked pie shell.  
Top with remaining coconut. Bake at 350F. for 45 to 
60 minutes.

Source: Judy Britton Garrish
(recipe posted: Carolyn-Desserts du Jour 7/1/11
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Grilled Fish and Peppers 

1 cup KRAFT Zesty Italian Dressing
2 tsp.  crushed red pepper
1-1/2 lb. grouper fillets**
2 each red and green bell peppers,
  cut into 6 pieces
2 T. KRAFT Grated Parmesan Cheese
2 T. finely chopped cilantro 

MIX dressing and crushed red pepper. Pour over
fish and peppers in shallow glass dish; turn fish
and peppers over to coat both sides of each with
dressing mixture. Refrigerate 15 min. to marinate.
HEAT grill to medium-high heat. Remove fish and
peppers from marinade; discard marinade.
GRILL fish and peppers on covered grill 4 min.;
turn fish over. Grill, covered, 2 min. or until
fish flakes easily with fork. Place fish and
peppers on serving plate. Sprinkle with
cheese and cilantro; let stand 3
min. Makes 6 servings.

**Can use other firm white fish fillets, such as
halibut or tilapia.
(recipe: Rhonda G - Marys Recipe Exchange)
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Classic Cookie Company Cherry Almond Muffins 

 2 3/4 C. flour
 1 t. soda
 1/2 t. salt
 8 T. butter, room temperature
 1 1/2 C. sugar
 4 eggs
 1 t. almond extract
 1 1/2 C. sour cream
 1 1/2 C. sour cherries 

Preheat oven to 400°F. Grease muffin tin cups.
Combine flour, soda and salt in a bowl; mix well. 
In a mixer bowl,cream butter and sugar well. Add eggs, 
almond extract and sour cream. Add dry ingredients; 
mix until moistened, over mixing will make muffins tough.
Fold in cherries. Fill muffin cups with batter.
Bake 20-25 minutes, or until toothpick comes out clean 
and tops are golden brown.
(recipe: Joan - Cream_Cheese_or_Sour_Cream yahoo groups)
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That's all for now - still lots of great recipes to come.
Hope you're having a very nice summer and are able to
relax a little. One of my knit group friends made the
comment the other evening: "Can't wait for the 'Lazy
Days of Summer' - I've been so busy lately I can't
really relax and enjoy them!" Grab a good book,
something nice, light and refreshing (like iced tea)
and either sit outside, or lie on a blanket in the
shade but DON'T LET THE SUMMER GO BY WITHOUT
AT LEAST ENJOYING A LITTLE BIT OF IT! (that
last statement was said for ME, also!!!

Hugs;
Pammie