Thoughts on a Tuesday

So far, it’s been an easy-going morning; found lots more yummy-sounding recipes for you. Got a good 20 rows more done on the mint green ‘strip’ baby afghan. So far, it’s an ‘open ended’ day (no exact plans yet), but that usually changes when youngest son gets HIS plans in order (meaning I’m the driver).

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

Peanut Butter Chocolate Freeze


45 Nilla wafers, finely crushed,
about 1 1/2 C.
1/2 C. peanuts, finely chopped
1/4 C. butter, melted
3/4 C. crunchy peanut butter,
divided
1 (8 oz) pkg cream cheese,
softened
1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed
1/4 C. chocolate syrup

Mix wafer crumbs, nuts, butter &
1/4 C. peanut butter. Reserve 1/4 C.;

press remaining onto bottom of
9 X 13 pan. Beat cream cheese &
remaining peanut butter in large

bowl with mixer until well blended.
Gradually beat in condensed milk.
Stir in Cool Whip; pour over crust.
Drizzle with chocolate syrup; swirl
gently with knife. Sprinkle with
reserved crumb mixture. Freeze
2 hours or until firm. Remove
dessert from freezer 15 minutes
before serving; let stand at
room temperature to soften
slightly. Serves 24

(can be stored in freezer up
to 24 hours before serving)

(recipe: Kraftfoods)
——————

Caesar Potato Salad w/Bacon

1 lb. new red potatoes, quartered, 
cooked & cooled 
2 stalks celery, thinly sliced 
3 green onions, thinly sliced 
1/4 C. real bacon bits (Oscar 
Mayer) 
1/4 C. Caesar salad dressing 
1/4 C. plain GREEK-style yogurt 

---- 
Combine all ingredients,  
refrigerate several hours 
or until chilled.  
Serves 8, 1/2 C. each 

(recipe: Kraftfoods) 
------------------- 
Crunchy Salsa Chicken Bake
 
 
1 (12 count) box yellow corn
taco shells, broken into
pieces
1 (20 oz) bag cubed, cooked
chicken
1 pkt. taco seasoning
1 (16 oz) jar thick & chunky
medium salsa
1 C. chicken broth
1/2 C. thick & smooth medium
taco sauce (Ortega)
1 C. light sour cream
1 (4 oz) can fire roasted
diced green chilies
1 C. pimento stuffed olives,
rinsed
1/2 C. chopped cilantro
4 C. Mexican blend shredded
cheese, divided
--- 
Preheat oven 350 degrees F.
Spray 9 x 13 pan with nonstick
spray. Place broken taco shells
in bottom of pan; set aside. In
large bowl, stir chicken & taco 
seasoning until thoroughly 
coated. In medium bowl, combine
salsa, taco sauce & sour cream; 
pour over chicken & mix
thoroughly. Stir in chilies,
chicken broth, olives, cilantro & 
3 C. cheese. Pour chicken mixture
into baking pan over broken taco
shells. Sprinkle top with remaining
cheese. Bake 20-30 minutes or 
until bubbly.

(recipe: Sandra Lee-coupon insert)
------------------------
Easy Layered Vegetable Bake
 
 
1 box chicken stuffing mix
5 eggs, divided
1 1/2 C. shredded Cheddar &
Monterey Jack cheeses, divided
1 onion, chopped
1 (10 oz) pkg. frozen chopped
spinach, thawed & drained
1/2 C. red pepper, cut into strips
2 tomatoes, sliced
--- 
Preheat oven 400 degrees F.
Prepared stuffing according to 
pkg. directions; add 1 egg - 
mix well. Press stuffing
onto bottom of greased 9 inch
square baking dish; sprinkle
top with 3/4 C. cheese.
Cook & stir onions in medium
nonstick skillet sprayed with
nonstick spray 5 minutes or
until tender. Remove from heat;
stir in spinach. Spoon half 
over cheese layer; top with
peppers. Cover with layers of
remaining cheese & spinach mixture.
Beat remaining eggs; pour over
ingredients in baking dish;
top with tomatoes.
Bake 35-40 minutes or until
center is set. Serves 6

(recipe: Kraft foods)
--------------------
Sauteed Spinach & Tomatoes
 
 
2 tsp. cooking oil
1/2 C. finely chopped onion
1 (9 oz) baby spinach leaves
1 (14.5 oz) can Hunts Fire
Roasted diced tomatoes, drained
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
--- 
Heat oil in large skillet over
medium-high heat. Add onion, cook
4 minutes or until tender, stirring
occasionally. Add spinach, drained
tomatoes, salt & red pepper; cook
4 minutes more or until spinach is
wilted, stirring frequently.
Serves 4 (1/2 C. each)

(recipe: readyseteat)
------------------
Sausage, Tomato Noodle Toss
 
 
8 oz. dry wide egg noodles,
uncooked
8 oz. hot Italian turkey
sausage links, casings 
removed
1 (14.5 oz) can diced tomatoes
with basil, garlic & oregano,
undrained
1/4 C. prepared basil pesto
--- 
Cook noodles accordg. to pkg.
directions, omitting salt.
Cook sausage in large skillet
over medium heat until crumbled
& no longer pink, stirring
occasionally. Stir in undrained
tomatoes & pesto; cook until
hot, stirring occasionally. 
Drain noodles, return to pan. 
Add sausage mixture; toss to
combine.
Serves 4 (1 1/2 C. ea)

(recipe: readyseteat)
-------------------
3-Chocolates Snack Cake
 

1 box chocolate snack cake
1 large box chocolate "Cook & Serve"
pudding mix
1 1/2 C. chocolate chips
--- 
Preheat oven 350 degrees F.
Prepare pudding accordg to pkg. 
directions. Stir dry cake mix
into hot pudding, then pour
into greased 9 x 13 baking
pan. Top with chocolate chips &
bake 40 minutes.

(note from poster: "I prepared
the pudding in the microwave-
directions on side of box")

(recipe: Sandy-Marys Recipe Exchange)
--------------------
Hot Artichoke-Spinach Dip*
 
 
8 oz. cream cheese, room temp.
14 oz. artichoke hearts, drained &
coarsely chopped
1/4 C. frozen chopped spinach,
defrosted & well drained
1/4 C. mayonnaise (or sour cream)
1/4 C. Parmesan cheese
1/4 C. Romano or Parmesan cheese
1 clove garlic, finely minced
1/2 tsp. dried basil or 1 T. fresh
1/4 C. mozzarella cheese, grated
1/4 tsp. garlic salt
salt & pepper, to taste

--- 
Cream together cream cheese, mayo,
Parmesan, Romano, Mozzarella cheeses,
garlic, basil & garlic salt; mix well.
Add artichoke hearts & spinach; mix
until well blended. Store in a container
until ready to use. 
Preheat oven 350 degrees F.
Spray pie pan with nonstick spray,
pour in dip & top with cheese; bake
25 minutes or until top is browned.
Serve with toasted bread.

*recipe is a Copy-Cat from Olive Garden
(recipe: Sandy-Marys Recipe Exchange)
----------------------
Citrus Marinated Chicken Thighs
(grill)

2 1/2 - 3 lbs. chicken thighs,
bone-in & skin-on, trimmed of fat
kosher salt
ground black pepper
1/4 - 1/3 C. vegetable oil
1 lemon, zested & juiced
1 orange, zested & juiced
1 lime, zested & juiced
few dashes cayenne pepper
10 sprigs fresh thyme
--- 
Season chicken thighs generously
with salt & pepper. In a non-
reactive baking dish large enough
to hold all of the chicken, whisk
together vegetable oil, citrus zests
& juices, cayenne pepper & thyme. Add
chicken thighs, turn to coat. Let
marinate for at least 30 minutes or
up to a couple hours in fridge.
Preheat grill.
Remove chicken from marinade; let 
excess drip back into dish. Place
chicken on hot grill, without
overcrowding pieces. Grill until
fully cooked through, turning
occasionally, about 15 minutes total,
depending on how hot grill is. Serve
immediately. About 6 servings.

(recipe: Food Network)
--------------------
Frozen Cappuccino Dessert

1 (13 oz) box whole graham crackers
2 (8 oz, ea) pkgs cream cheese,
softened
3 1/2 C. cold milk
3 (3 1/2 oz) pkgs instant chocolate
pudding mix
1-2 T. instant coffee, to taste
1/4 tsp. ground cinnamon
8 oz. Cool Whip, thawed
chocolate sprinkles or grated
semisweet chocolate bars

Arrange graham crackers in bottom
of 9 x 13 pan, breaking crackers to
fit, if necessary. Beat cream cheese
in large bowl with elec. mixer on
low speed until smooth. Beat in 
1 C. milk; add remaining milk, pudding
mixes, instant coffee & cinnamon. Beat
until well blended, about 1-2 minutes.
Stir in 1/2 of Cool Whip. Spread half
mixture over grahams; repeat layers of
crackers & pudding mixture. Cover with
remaining Cool Whip, garnish with
sprinkles. Freeze 3 hours until firm.

(recipe: Sandy-Marys Recipe Exchange)
==========================
Today is a balmy 75 degrees, sunny &
a slight breeze - another PERFECT DAY!
Hope you're enjoying your summer -
relax, drink something cool, maybe
read a good book.

Hugs;

Pammie
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