Hello, All!
It’s a gorgeous SUMMER-like day out today-sunny and in the mid 80’s! We’ve got the heat off, the windows open and summer-like clothes on – enjoyin’ it while we can (weather report says cooler temps later in the week-sigh). My Spring flowers are popping up all over – the crocus are just about done blooming and the daffodils and Japanese mini-iris are already showing their faces – love this time of year!
Today’s been a really relaxing day, so far: worked on the baby sweater (just about 1 1/2 inches left on the last sleeve, then it’s just sewing it together), paid the ‘housebills’ and balanced the checkbook (yuck) now it’s just wait a little longer to make dinner (not sure yet, just what that will be) and then it’s time to leave for my special needs group, pickin’up ‘my guys’ (the guys who ride with me).
Recipes? Just looked over the ones I’ve saved from the past few days and it’s time to post some more of those before my files spill over, which is a good thing for you. Here ya go:
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Lemon Coffee Cake
1 1/4 C. sugar, divided
3/4 C. vegetable oil
4 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 (15 oz) can lemon pie filling
1 1/2 tsp. cinnamon
—-
Preheat oven 350 degrees F.
In large bowl, combine 1 C. sugar
and oil; mix well. Add eggs &
beat until light & lemon-colored.
Combine flour, baking powder &
salt; add to egg mixture and mix
well. Pour half of batter into a
greased 9 x 13 pan. Spread pie
filling over batter and top with
remaining batter. Combine
cinnamon & remaining 1/4 C.
sugar. Sprinkle sugar mixture
over top of batter. Bake 30
minutes or until a toothpick
inserted in the center comes
out clean.
(recipe: Peg-Marys Recipe Exchange)
——————
Orange Ginger Carrots
1 (16 oz) pkg. peeled baby carrots
2 T. orange juice
1 T. honey
1/2 tsp. grated fresh ginger
1 T. snipped parsley f
inely shredded orange
peel (optional)
—
In large saucepan, cook
carrots, covered, in small
amount of boiling water 3-5
minutes or until crisp-tender;
drain well. In small bowl,
stir together orange juice,
honey & ginger; drizzle over
warm carrots. Toss to coat.
Serve with parsley sprinkled
over top and orange peel, if
desired. Makes four 3/4 C. servings.
(recipe:Peg- Marys Recipe Exchange) –
—————————-
Bacon & Cheddar Deviled Eggs
14 hard-boiled eggs
1/2 C. mayonnaise
1/2 C. sour cream
1 1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. black pepper
1/3 C. cooked bacon, crumbled
1/4 C. (1 oz) finely shredded
sharp Cheddar cheese
2 T. fresh chives or scallion
tops, chopped
Slice eggs in half lengthwise.
Remove yolks to a medium
bowl; reserve 24 white halves.
Finely chop remaining 4 white
halves. Mash yolks with fork;
add mayonnaise, sour cream,
mustard, lemon juice & pepper;
mix well. Add chopped egg
whites, bacon, cheese & chives;
mix well. Spoon 1 heaping T.
yolk mixture into each reserved
egg white half. Refrigerate,
covered, to blend flavors.
Makes 2 dozen deviled eggs
(recipe: Sandy-Marys Recipe Exchange)
———————
Crockpot Ranch Potatoes
2-3 large red potatoes, diced
1 pkg. dry ranch dressing mix
3/4 C. sour cream
1 can cream of chicken soup
—
Spray crockpot with non-stick
spray. Combine all ingredients
except potatoes in a large bowl,
stir well. Add potatoes & stir
until potatoes are completely
coated; pour into crock. Cook,
on low 4-5 hours or until
potatoes are tender. Stir
occasionally as the potatoes
will start to stick to the
sides.
(recipe: Sandy-Marys Recipe
Exchange)
——————
Crockpot Chops ‘n Gravy
6 pork chops
1 onion, chopped
3 T. ketchup 1
(10 3/4 oz.) can cream of
chicken soup, undiluted
2 tsp. Worcestershire sauce
—
Brown chops in a skillet &
place in bottom of crockpot.
Combine onion, ketchup,
soup & Wors. – pour over
chops. Cover & cook on
low 8-9 hours or until
chops are tender. Serves 6.
(recipe: Peg-Marys Recipe
Exchange)
—————
Yummy Tater Tot Casserole
(crockpot)
1 (32 oz) bag frozen
tater tots
1 lb. ground beef,
browned & drained
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of
mushroom soup
1 T. dried onions
1/4 C. milk
—
Line crockpot with
frozen tater tots.
Combine remaining
ingredients; pour
over tots. Cover &
cook on High 3-4
hours. (You can also
add shredded Cheddar
cheese on top last 15
minutes before serving.)
recipe: Sandy-Marys
Recipe Exchange)
————–
Frosty Peanut Butter Cups
(like mini peanut butter pies)
1 C. graham cracker crumbs
(about 5 whole crackers)
2 T. butter, softened
1 C. COLD milk
1/2 C. creamy peanut butter
1 (3.4 oz) pkg instant vanilla
pudding mix
2 C. Cool Whip
In small bowl, combine cracker
crumbs & butter; press about
1 T. each into 12 paper-lined
muffin cups. In large bowl,
whisk milk & peanut butter
until blended. Whisk in
pudding mix until smooth.
Fol in Cool Whip; spoon into
cups & freeze until firm.
Remove liners & let stand
at room temp. about 5
minutes before serving.
Makes 12.
(recipe: Peg-Marys Recipe
Exchange)
————-
Cheesy Spinach Mashed Potatoes
(crockpot)
1 (10 oz) pkg. frozen chopped spinach
6 potatoes, peeled & chopped
1/2 C. chicken broth (or veggie)
1/2 C. butter
1 C. sour cream
1 T. chopped onion
1 tsp. salt
1/4 tsp. dried dill weed
1 C. shredded Cheddar cheese
(or more, if you like)
Place potatoes in crockpot, cover
with broth, spinach (undrained),
butter, onion, dill & salt. Cook
on low 6-7 hours or high 3 hours.
Stir in sour cream. Transfer to
large casserole dish; top with
cheese and place under broiler
until cheese is bubbly-about
5 minutes.
(recipe: ron-Slowcooker digest)
——————-
15 Minute Sausage & Rice Skillet
1 t. oil
1 medium green pepper,
chopped
1 small onion, chopped
1/2 tsp.crushed red pepper
1 (14 oz) pkg. turkey
smoked sausage, sliced
1 (14.5 oz) can diced
tomatoes, undrained
2 C. water
3 C. instant white rice,
uncooked*
—
Heat oil in large nonstick
skillet over medium-high heat.
Add green peppers, onions &
crushed red pepper; mix well.
Cook 2 minutes or until
vegetables are crisp-tender,
stirring frequently. Add
turkey sausage, tomatoes &
their liquid and the water;
bring to boil. Stir in rice,
cover.Reduce heat to low,
simmer 5 minutes.Stir
before serving. Serves 6
*can substitute instant brown rice
(recipe:Kraftrecipes)
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Boy, for stating it was an easy-going day, you wouldn’t
believe what I just went through to try to give you the
above recipes! My computer’s at it again-this time it
did the regular typing ok, but when I went to try to
copy & paste, I ended up with a font # 18! (normally
I use a #11 – it was almost billboard sized! WHEW!)
Crazy stuff! I really don’t know what’s going wrong
here, but middle son popped in while I was emoting
and said: “Here, Mom-try ‘copy & paste’ to WORD, then
paste to the blog” – that worked! (In case you’re wondering
why I don’t just type to the blog, I ‘could’ but that would
make double the work, since I’ve already copied lots of
recipes to my email file). Anyway-there are the recipes –
YAY! What a mess! Hopefully, some day we’ll get it
all figured out and I won’t spend lots of time re-doing
recipes!
Enjoy your day!
Hugs;
Pammie
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