Happy Tuesday!

Not much going on around here lately (that CAN be a good thing!); catching up on some needed chores like vacuuming, dusting, some ‘not regularly done’ laundry. Finally gave my Wandering Jew plant the ‘ultimatum’: I’m sticking you outside – grow or die – I really don’t care which! (Of course, I also watered it with some Miracle Grow-laced water – so we’ll see how it does.) Tonight is Knit Night and I’m looking forward to a little ‘yarn time’ with my lady friends; always a nice, relaxing evening (and add to that Panera’s lemonade and you’ve got a great night!).

Lots of summer-type recipes for you – enjoy!


Cheese Topped Grilled Tomatoes


4 plum tomatoes, cut lengthwise in
1/4 C. Italian dressing
1/2 C. shredded Mozzarella cheese
2 T. grated Parmesan cheese
1 T. chopped fresh herbs (basil,
chives and/or parsley)

Heat grill to medium-high heat. Place
tomatoes, cut side up, in 8 inch
square foil pan sprayed with nonstick
cooking spray. Drizzle tops with dressing,

top with cheeses. Place pan on grill grate.
Grill 10-12 minutes or until mozzarella
is melted & tomatoes are heated through.
Sprinkle tops with herbs before serving.
Serves 4.

(recipe: Kraft foods)

Spaghetti Pepperoni Pie

1/2 lb. spaghetti, broken
up into thirds
1/3 C. dry seasoned bread
2 C. bottled chunky pasta
1 C. shredded mozzarella cheese
4 oz. sliced pepperoni, chopped 
4 large eggs, lightly beaten
3 T. grated Parmesan

Preheat oven 350 degrees F.
Cook spaghetti 1 minute less than
pkg. directions; drain. Coat a
10 inch nonstick skillet with
cooking spray. (If skillet handle
is not ovenproof, wrap with 
aluminum foil.) Coat bottom of
skillet with crumbs. In bowl,
combine spaghetti, pasta sauce,
mozzarella & pepperoni. Stir in
beaten eggs; spoon mixture into
prepared skillet. Bake in oven
30 minutes. Sprinkle top with
Parmesan and bake until cheese
is golden brown, 10 minutes.
Let cool 10 minutes, cut into
wedges. Serves 6.
(recipe: Peg-Marys-RecipeExchange)
Creamy Chicken & Noodles

1 lb. boneless skinless chicken
breasts, cut into 1 inch pieces
1/2 C. chopped onion
3 C. water
1 (6 oz) can tomato paste
3 C. dry extra-wide egg
noodles, uncooked
1 (10 oz) container
refrigerated light Alfredo
1 (6 oz) pkg. baby spinach

Spray large nonstick saucepan
with spray; heat over medium-
high heat. Add chicken & onion,
cook 5 minutes or until chicken
is no longer pink in center &
onion is crisp-tender, stirring
occasionally. Stir in water &
tomato paste; add noodles, stir.
Bring to a boil over high heat.
Reduce heat to low, simmer 10-
12 minutes or until noodles are 
tender. Add Alfredo sauce &
spinach; mix well. Cover & 
cook over medium-low heat
3 minutes or until spinach
wilts and mixture is hot,
stirring after 1 1/2 minutes.
Serves 6
(recipe: readyseteat)
Summer Fruit Tart 
1 C. flour 
1/2 C. sugar, divided 
1/3 C. cold butter, cut up 
1/2 C. plus 2 T. toasted slivered 
almonds, divided 
2 T. ice water 
1 (8 oz) pkg cream cheese, softened 
1 egg 
1 C. fresh peach slices 
1 C. fresh blackberries 
1 T. apricot jam 

Preheat oven 350 degrees F. 
Mix flour & 1/4 C. sugar in medium 
bowl. Cut in butter until mixture 
resembles coarse crumbs. Blend 1/2 
C. nuts in blender until finely 
ground; add to flour mixture with 
water & stir until mixture forms 
a ball. Press onto bottom & up  
sides of 9 inch tart pan. Bake  
12-15 minutes or until golden brown; 
cool. Beat cream cheese, remaining 
sugar & egg with mixer until blended. 
Pour into crust; top with fruit &  
remaining nuts. Bake 25-30 minutes. 
Microwave apricot jam in micro- 
wavable bowl on High 15 seconds or 
until melted; stir. Brush over tart; 
cool. Refrigerate 1 hour or until 
Serves 8 

(recipe: Kraft Foods) 
Warm Bean Dip

1 (8 oz) pkg. cream cheese,
1 C. sour cream
2 (16 oz, ea) cans refried beans
1 packet taco seasoning
2 C. shredded Cheddar cheese 
2 C. shredded Monterey Jack cheese

Preheat oven 350 degrees F.
Mix together cream cheese & sour
cream in a large bowl. Mix in
refried beans until combined;
stir in taco seasoning. Spray a
9 x 13 pan with nonstick spray. 
Spread bean mixture evenly into
bottom of pan; sprinkle top
with both cheeses. Bake 25-30
minutes or until cheese is melted
and slightly browned. Serve with
tortilla chips.

(recipe: allrecipes.com -
via Pinterest)
Ranch Taco Soup

1 lb. lean ground beef
1 onion, chopped
1 (14 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes w/
green chilies
1 (14 oz) can pinto beans
1 (14 oz) can pork & beans
1 (8 oz) can tomato sauce
2 C. water
1/2 - 1 envelope taco seasoning mix
1/2 - 1 envelope Ranch dressing mix

In large pot, brown ground beef with onion
until meat is not longer pink & onion is
soft & clear; drain grease. Add tomatoes,
beans, tomato sauce & water; add 1/2 
envelope of each of mixes - stir well
then add more, to taste. Heat pot until 
NOTE from poster: "I also like to add
frozen corn & 1 can black beans; add
a little more water if it gets too

(recipe: Sandy-Marys Recipe Exchange)
English Pea Salad

1 can English peas (early or
tiny) drained well
1 C. shredded Cheddar cheese
1 small onion, chopped fine
2 boiled eggs, chopped
1 small jar pimento, drained
3 slices cooked bacon, crumbled
2 T. Miracle Whip
1/4 C. mayonnaise*

Mix all ingredients except bacon.
Refrigerate overnight or at least
3 hours. Crumble bacon on top,
stir lightly; serve.

*NOTE: May add pasta of choice,
increase mayonnaise.

(recipe: Moms2Moms)
Spring Frittata

1 T. margarine
1/2 lb. thin fresh asparagus
spears, trimmed, cut into
1/2 inch pieces
1/4 C. sliced green onions
3/4 C. finely chopped fully
cooked ham
8 eggs
1/4 c. shredded Colby Jack

Melt margarine in 10-inch
skillet over medium heat. Add
asparagus; cook 6 minutes or
until crisp-tender, stirring
occasionally. Add onions & ham;
heat 2 minutes more. Pour eggs
over vegetables & ham; reduce
heat to medium-low. Cover &
cook 10 minutes or until eggs
are set. Sprinkle top with 
cheese.* Cut into wedges to
serve. Serves 4, 1 wedge each
*If a more browned top is
desired, place pan under
broiler 2-3 inches from 
heat. Broil 2 minutes or 
until set & bubbly.

(recipe: readyseteat)
Cranberry Chicken

2 T. cooking oil
4 boneless skinless chicken
1/2 tsp. dried oregano
1/4 tsp. salt
1 1/4 C. cranberry juice cocktail
1 1/2 T. cornstarch
1 T. firmly packed brown sugar
1/2 C. dried cranberries

Heat oil in large skillet over
medium-high heat. Sprinkle chicken
with oregano & salt. Cook chicken
12-15 minutes or until no longer
pink in center (165º F.), turning
once. Stir together juice, corn-
starch & brown sugar in microwave-
safe 2 C. measure or small bowl 
until blended; add cranberries. 
Microwave on High 3-4 minutes
or until sauce boils & thickens,
stirring after every minute. Serve
sauce over chicken.
Serves 4 (breast & 1/4 C. sauce)

(recipe: readyseteat)

Hope you're having a good week
so far - it's a mild 64 degrees out
with some sun; not a bad temperature
if you're wanting to work in the yard.

Enjoy your day!




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