Happy Friday to you!


Another gorgeous Spring day – temps at 65 right now, sunny and a lovely bright blue sky – what could be better? Our grandson just went with the other grandmother for the rest of the day; it helps when we have him for half the day and they get him the other half! He had fun playing a new Lego video game my husband bought him and then he & I had fun wrestling (it’s his favorite thing – more like a tickling, wrestling, silly fun time.) It wears me out but we both enjoy it (Lord, help me when he gets bigger!)

Earlier found me on the ‘net attempting to find a crochet pattern I spotted last night on Pinterest; I’m not much for crochet, but this one was a variation on Broomstick Lace, except you don’t have to use the HUGE broomstick to make it! Very clever, I thought – only problem: the two sites that had it were ‘complicated’ – one was only photos of the steps (which I didn’t seem to be able to follow correctly) and the other was all in Russian! I looked & looked on Pinterest and Ravelry (my two go-to sites for anything knit/crochet) but was not able to find that particular pattern. Husband heard me grumbling and decided to do his own search; he just typed in what I was saying as a description of the stitch: “Broomstick Lace only smaller”. Low and behold – he found it! There are two videos on Youtube which feature it and it’s called: “Peacock Eye”. (if I had known the NAME of that particular pattern I could have done further research – but that was out of my realm of discovery.) YAY, HUSBAND!!! Quite simply, it looks like this:


This all goes back to my constant curiosity for new things/stitches/patterns. (I’m almost done with the current baby blanket and thought I’d like to find a pattern I might like to do for the next one – hence the ‘search’.) Ah, the fun of discovery – yes?


Creamy Zucchini & Spinach Rigatoni

3 C. (1/2 of 16 oz pkg) rigatoni pasta,
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 T. flour
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1 C. chicken broth
4 oz. (1/2 of 8 oz pkg) cream cheese,
1 (6 oz) pkg. baby spinach leaves
1/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese,

Preheat oven 375 degrees F.
Cook pasta in large saucepan as
directed on pkg, omitting salt. Heat
oil in large skillet on medium heat. Add
zucchini, mushrooms & garlic; cook &
stir 3-4 minutes or until zucchini is crisp-
tender. Add flour & seasonings; cook &
stir 1 minute. Stir in broth, cook & stir
2-3 minutes or until thickened. Add cream
cheese; cook & stir 2-3 minutes or until
melted. Drain pasta; return to pan. Add
zucchini mixture, spinach, Parmesan &
1/2 C. mozzarella; mix lightly. Spoon into
a 2 qt casserole dish sprayed with nonstick
spray. Top with remaining mozzarella. Bake
10 minutes or until mozzarella is melted.
Serves 6, 1 1/3 C. each

(recipe: Kraft foods)

Lemon Blueberry Crumb Bars

1/2 C. butter
1 (2 layer) box yellow cake mix
2 eggs, divided
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sguar
1 T. zest & 3 T. lemon juice
2 1/2 C. fresh blueberries

Preheat oven 350 degrees F.
Line a 9 X 13 pan with foil, with
ends extending over sides. Melt
butter in large microwaveable bowl
on High 1 to 1 1/2 minutes until
melted. Add dry cake mix & 1 egg;
beat with elec. mixture until
blended. Press 2/3 rds of dough onto
bottom of prepared pan. Beat cream
cheese & sugar with mixer until
blended. Add remaining egg, zest &
juice; mix well. Pour over crust; top
with blueberries. Pinch small pieces
of remaining dough between fingers;
press lightly into cream cheese layer.
Bake 55 minutes to 1 hour or until
a toothpick inserted into center comes
out clean. Cool completely. Use foil
‘handles’ to lift dessert from pan before
cutting into bars.

NOTE: for best resuts, refrigerate bars
before cutting into bars.

(recipe: Kraft recipes)

Parmesan Bites

1 (8 oz) pkg. cream cheese, softened
1 C. grated Parmesan cheese, divided
2 (8 oz, ea) cans refrigerated crescent
dinner rolls
1 red pepper, chopped
1/4 C. chopped fresh parsley

Preheat oven 350 degrees F.
Beat cream cheese & 3/4 C. Parm. cheese
with elec. mixer until well blended.
Separate dough into 8 rectangles; seal
seams. Spread with cream cheese
mixture, top with peppers & parsley.
Fold each rectanble lengthwise into
thirds to enclose filling; cut into
4 squares. Place, seam-sides down, on
baking sheet & top with remaining
Parmesan. Bake 13-15 minutes until
golden brown. Makes 32.

(recipe: Kraft foods)

Chinese Cabbage Salad

2 1/2 lb. nappa cabbage
5 green onions, sliced
3 pkgs. ramen noodles
1/2 C. butter
1/4 C. sliced almonds
1/4 C. sesame seeds

3/4 C. canola oil
3 T. peanut butter (smooth)
1/2 C. sugar
1/4 C. rice vinegar
2 T. soy sauce

Cut stem end off cabbage – discard.
Thinly slice rest of head & place in
large bowl. Add green onions to bowl.
Place ramen noodles (without flavor
packet) into a large ziplock bag. Pound
noodles into small pieces with a meat
tenderizer. Heat a large skillet over
medium-high heat. Melt butter & add
almonds, sesame seeds & ramen noodle
pieces. Cook mixture, stirring frequently,
until all turns toasty brown. Set aside to
cool. Place peanut butter in glass measuring
cup. Pour canola oil into cup (on top of
peanut butter) Total measurement should
be 3/4 C. Place peanut butter/oil mixture
in microwave & heat 30 seconds; stir until
all is dissolved. Into medium saucepan pour
sugar, peanut butter/oil mixture, soy sauce &
rice vinegar; bring to a rolling boil over medium-
high heat. Let it boil hard 1 minute, then set
aside to cool.
When you are ready to serve the salad, toss
cabbage & green onions with crunchy ramen
mixture then pour dressing over top to coat.
Serve immediately. Serves 15

(recipe: jamiecooksitup.net)

Oven-Roasted Vegetables

1/4 C. olive oil
1 bunch asparagus
1 bunch broccoli
2-4 yellow squash
2-4 zucchini squash
1 medium onion
1 bell pepper
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/2 tsp white pepper
(any other seasonings of your choice)

Preheat oven 350 degrees F.
Cut asparagus into bite sized pieces;
cut broccoli into same sizes. Wash &
cut up squashes. Cut onion & bell
pepper into long thin strips. Place all
veggies into a large mixing bowl. Mix
olive oil & all seasonings with a whisk;
pour mixture over veggies & toss to
coat well. Line a cookie sheet with foil;
spray with nonstick cooking spray. Add
veggies; spreading evenly over pan. Cover
with another sheet of foil. Bake about
30 minutes – check for doneness.

(recipe: Debbie-justapinch.com)

Creamy Au Gratin Potatoes

4 Russet potatoes, sliced into 1/4″
thick slices
1 onion, sliced into rings
salt & pepper, to taste
3 T. butter
3 T. flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Butter a 1 qt. baking dish. Layer 1/2 of
potatoes on bottom of dish; top with
slices of onion & remaining potatoes.
Season with salt & pepper, to taste. In
medium-sized saucepan, melt butter over
medium heat then mix in flour & salt,
stirring constantly with a whisk for 1
minute. Stir in milk; cook until mixture
has thickened. Stir in cheese all at once,
continue stirring until melted, about 30-60
seconds. Pour cheese mixture over potatoes.
Cover dish with foil & bake 1 1/2 hours.

(recipe: Rhonda G-Marys Recipe Exchange)

Bacon-Cheeseburger Roll-Up

1 lb. lean ground beef
4 slices bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz) Velveeta, cut into 1/2″
1 (13.8 oz) pkg. refrigerated pizza crust

Preheat oven 400 degrees F.
Brown meat with bacon & onions in large
skillet over medium-high heat; drain. Return
meat mixture to skillet. Add Velveeta; cook
5 minutes or until melted, stirring frequently.
Cool 10 minutes. Unroll pizza dough onto baking
sheet sprayed with nonstick spray. Press into
15 X 8″ rectangle; top with meat mixture. Roll
up, starting on one long side. Rearrange if
necessary so roll is seam-side down. Bake 20-25
minutes or until golden brown. Makes 6 servings.

Serve with your favorite condiments: dill pickle
slices, mustard, ketchup, sliced tomatoes, salsa
cheese slices

(recipe: Kraft foods)
Peanut Butter Cups

16 oz semi-sweet or milk chocolate,
chopped (or use chips)
2 T. unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

In a small glass bowl, heat half of chocolate
in the microwave for 30-60 seconds. Remove
from the microwave once the chips begin to
slightly melt. Use a fork to stir until smooth,
using the heat of the chocolate to melt the
remaining chips entirely. If needed, re-heat
in 10 second intervals until smooth. DO NOT
over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a
small amount (about 2 teaspoons) of chocolate
into the bottom of each paper. Tap the pan on
your counter top to help smooth and spread the
chocolate. Place the pan in the freezer for 15
minutes to harden the chocolate. Meanwhile,
prepare the peanut butter.

In a small bowl, beat together peanut butter,
butter and confectioners sugar until smooth and
fluffy. Remove the pan from the freezer, and spoon
a small amount of peanut butter on chocolate layer.
Again, tap on counter top to level and spread the
peanut butter. Return the pan to the freezer and
allow to harden for about 15 minutes.

Repeat the first step and melt the remaining
chocolate in the same manner. Spoon the top
chocolate layer over the peanut butter and
return to freezer.

(recipe: Facebook)

Crockpot Salsa Chicken

2 lb. (32 oz) chicken breasts, boneless/skinless
1 C. salsa
1 C. petite diced canned tomatoes
2 T. taco seasoning
1 C. diced onion, diced fine
1/2 C. celery, diced fine
1/2 C. carrots, diced fine
3 T. sour cream

Place chicken in crockpot; sprinkle taco
seasoning over, then layer vegetables &
salsa on top. Pour 1/2 C. water over mixture.
Cook on Low 6-8 hours. Meat is cooked when it
shreds or reaches an internal temperature of
165 degrees F. When ready to serve, break up
chicken with two forks, then stir in sour cream.
Makes 8 (1 Cup) servings.

(recipe: Ron & Jean-slowcooker digest)

I must apologize for the size of the fonts above – my server seems to want

to have ‘issues’ with the size of the letters I post on recipes! Go

figure! (you can see the double spacing on these lines, as well –

not sure what’s going on but it’s irritating!

Don’t have any special plans for this holiday weekend; will

probably post more recipes for you. Our weather report says

it’s supposed to be nice all weekend, so those people with

picnics or outdoor activities will be extra happy!


Enjoy your day;





The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2014/05/23/happy-friday-to-you/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Peacock Eye–might try to find it!

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: