Happy Saturday!

It’s a nice, sunny 76 degree day out, the perfect day to share more recipes!  Have been busy the past two days working on knitting a scarf for  my friend for Christmas (I know – early, right? But I got bored knitting just dishcloths and premie hats – she said, whining . . .  Found a really rich gold yarn that is really soft and should go nicely with friend’s burgundy winter coat (I hope). Will show you photo later, in another post. Today is youngest son’s 17th birthday and I picked up his ‘routine’ birthday cake: Reese’s Pieces Dairy Queen frozen cake – his favorite. Not exactly sure when we’ll be doing the ‘candles & cake & song’ – he’s much more ‘into’ his friends at this age than his family, so we’ll see . . .

On to the recipes!


Jam Bars

3/4 C. butter
3/4 C. brown sugar
1 1/2 C. flour
1/4 tsp. salt
1 tbsp. baking powder
1 1/2 C. rolled oats
1 1/2 C. jam (or 16 oz can
   peach pie filling,,cutting up
   peach slices)

Preheat oven 350 degrees F.
Grease a 9 by 13 inch pan .
In a large bowl cream butter & sugar .
Add remaining ingredients ( except for jam ) & mix well .
Pat three fourths of the dough into bottom of pan .
Spread the jam over top of dough .
Crumble remaining dough over jam .
Bake 30 minutes; cool in pan then
cut into bars.
(recipe: Peg, Marys Recipe Exchange)
---------------------------- BLT Pizza 

2 pkg. crescent rolls
1 c. mayonnaise
4 t. dried basil
1 t. garlic powder
1/4 t. onion powder
2 lbs. bacon, crumbled
1 1/2 c. shredded mozzarella
1 1/2 c. shredded cheddar
3 c. shredded lettuce
4 tomatoes, sliced thin

Preheat oven 425 degrees F.
Arrange crescent rolls on
pizza pan (or cookie sheet)
to form a crust; bake according
to pkg. directions.In a bowl,
combine mayonnaise, basil, garlic
powder and onion powder. Spread
over crust. Set aside 1/4 c. bacon.
Sprinkle cheese and remaining bacon
over crust. Bake 8 - 12
minutes or until cheese is melted. Top
with lettuce, tomatoes and reserved bacon.
Cut into wedges. Serve immediately.
Yield: 8 - 12 servings
(recipe: Sandy: Marys Recipe Exchange)
French Onion Potato Salad

2 1/2 C.potatoes, cubed and cooked
2 T. cider vinegar
1 C. diced celery
1 C. French onion dip
1 tsp. granulated sugar
2 tsp. salt
1 small onion, chopped
2 to 3 eggs, hard boiled

Sprinkle warm potatoes with salt, sugar and
vinegar. Toss lightly. Add onion, celery
and eggs (mashed or sliced, your preference).
Carefully blend in onion dip. Chill several
hours or overnight to blend flavors.Sprinkle
with paprika. Serve cold.Serves 8
(recipe: Sandy-Marys Recipe Exchange)
Root Beer Dogs

8 hot dogs, cut into 1-1/2-inch chunks
2 cups complete pancake and waffle mix
1 cup root beer soda
2 cups vegetable oil

In a large bowl, combine pancake and waffle
mix and root beer soda; mix well.In a large
skillet, heat oil over medium-high heat.
Dip hot dog chunks into batter, coating
evenly, then place in oil and cook 2
to 3 minutes or until golden on all sides.
Place on a paper towel-lined plate
and repeat with remaining hot dog chunks.
Serve immediately.

Serve with your favorite mustard or
mustard sauce.
(recipe:Sandy-Marys Recipe Exchange)
Parmesan Zucchini Sticks

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise

Garnish: ranch salad dressing 

Preheat oven 450 degrees F.
Whisk egg in a shallow bowl; set aside.
Mix bread crumbs, cheese, thyme and
pepper in a separate bowl. Dip
zucchini into egg and then into
crumb mixture. Place on a baking sheet
sprayed with non-stick vegetable spray.
Bake 20 to 25 minutes, until tender.
Serve with ranch salad dressing or
your favorite dipping sauce.
Serves 4.
(recipe: Sandy - Marys Recipe Exchange)
Apple Crisp Pie 

21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced 

Preheat oven 375 degrees F.
Pour apple pie filling into pie crust. In
separate bowl, combine sugars, oats and
cinnamon. Sprinkle over top; dot with
butter. Bake 30 minutes. Serves 8.
(recipe: Sandy - Marys Recipe Exchange)
(Makes 1-1/4 quarts)

8 oz sour cream
2 (16 oz) cans diced beets (drained, saving
 juice from only ONE can)*
3 tsp beef bouillon granules dissolved in
 2 cups boiling water**
2 TBS dark brown sugar
2 TBS lemon juice
1/2 tsp salt
1/8 tsp white pepper
2 small green onions/scallions(thinly sliced)
several shakes of dill weed

Empty sour cream into a bowl. Gradually add beet juice,
keeping smooth as whisking in. Add other ingredients.
Chill thoroughly. Stir well before serving.

*Note: if you can not find diced beets; use
shoestring beets and chop them up.

**NOTE: may use one can beef broth instead.
(recipe: bud-Recipes du Jour 7/1/11
Cheater's Chicken Enchilada Casserole

2 chicken breasts, diced
cumin, garlic powder, chili powder, salt -
 all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 pkg shredded cheddar cheese

Preheat oven to 400 degrees.
In a skillet, heat oil.Coat chicken with spices
and saute until cooked.Set aside.In a 9x9 pan,
layer chips, chicken, sauce, onion, chilis, cheese
and olives. Cook for about 15 minutes.  Serve with
sour cream, guacamole and salsa.
(recipe: Sandy=Marys Recipe Exchange)
Baked Zucchini Chips

1/4 cup Italian-seasoned bread crumbs
 (I used Panko bread crumbs)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fat-free milk
2 small zucchini, cut into 1/4-inch slices

Preheat the oven to 425°F.
Coat an oven-proof wire rack with non stick
cooking spray then place on a baking sheet.
In medium bowl, combine bread crumbs,
Parmesan cheese, garlic powder, salt, and
black pepper. Place the milk in a shallow
bowl.Dip zucchini slices in the milk then
coat with bread crumb mixture.Arrange
coated zucchini slices on the wire rack
and bake for 25 to 30 minutes, or until
browned and crisp. Serve immediately.
(Comment from Poster:
Oh my, these are so good! What a fun way
to eat your zucchini...
your kids might even give them a try!
(recipe: Peg- Marys Recipe Exchange)

Fresh Corn Cakes

2 1/2 C. fresh corn kernels (about 4 ears),
divided (see Notes)
3 large eggs
3/4 C. milk
3 T. butter, melted
3/4 C. flour
3/4 C. yellow or white cornmeal
1 (8 oz) pkg shredded mozzarella cheese
2 T. chopped fresh chives
1 tsp. salt
1/4 tsp. ground red pepper

In a food processor, combine 1-3/4 cups corn
kernels, the eggs, milk, and butter; process
3 to 4 times, or just until corn is coarsely
chopped.Stir together flour, cornmeal,
mozzarella cheese, chives, salt, and pepper;
stir in remaining corn kernels and
chopped corn mixture just until dry
ingredients are moistened.For each cake,
pour 1/8 C. of batter onto a hot, lightly
greased griddle or skillet. (Do not spread
or flatten cakes). Cook cakes 3 to 4 minutes,
or until edges begin to brown. Turn and
cook other side 2 to 3 more minutes.
To remove corn from  cob, cut wide end
so it stands up and, using a sharp knife or
corn stripper, cut off the kernels. It’s also
fine to substitute thawed frozen corn for fresh.
Makes about 3 dozen
(recipe: Lana-1_Comfort_Foods)

As you can see, there’s lots of fresh veggie recipes and they ALL sound great! Makes

me really want to try the zucchini chips! Hope you’re having a great day;



PS: Will attempt to get back to sewing afghans together, kinda took

a mini-break; still only 3 more to go to get to 300!


The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2011/08/06/happy-saturday-3/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. While reading the BLT Pizza recipe she says “oooh, you could make that for supper Daddy!”

    If only…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: