Great Start to the Day!

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Today is Memorial Day and, as you can see in the drawing above, it’s NOT about picnics, parades, etc. – although those are good, too. Our Sunday School teacher yesterday voiced it well: “Find someone who is a vet or currently serving and just tell them THANK YOU!” That got me to thinking – I know of about 12 who are in our church who have served, mostly in WWII and Vietnam but I also have a sort of new friend who just got her medical discharge from the Air Force – she went through a really rough battle with breast cancer (both sides) and still kept at her job in medical appropriations! She has a great heart and loves the Lord – she makes the word “SERVING” take on a whole new meaning. On this day I want to take a moment to remember and THANK all those who served or are serving or died for our freedom.

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Last night found me once again searching the recipes coming in to be able to give you more ‘holiday’ foods to cook! That also got ME to thinking: “What are we going to have for dinner tonight?” Bright & early I went to my big upright freezer and looked around: “Oh look – a great big package of frozen chicken legs & thighs!” (those are now warmly ensconced in my crockpot swimming in Italian salad dressing). Checking the fridge, I have enough ‘stuff’ to make a batch of macaroni salad – YAY! (macaroni is cooked & resting in cold water/8 hard boiled eggs are doing the same thing). Think I’ll give my self a little time to throw that together just a little later. Now – for dessert: located 3 cans of sliced peaches in my larder; that made me think: “Peach Dump Cake!” (peaches, dry white or yellow cake mix, 1 stick butter or margarine, melted. Throw peaches (undrained) on bottom of pan, top with dry cake mix, drizzle butter over top & bake 350 degrees F. 1 hour – YAY-DESSERT!). Sometimes scrounging around brings a bonus!

Last night I was a bit bored (NO – not me!) and was channel surfing when I happened upon the tail end of a show I used to like to watch on cable: “Devious Maids”. It’s a rather spicy (almost soap-like) show with lots of plot twists – fluffy ‘fun’. That got me to thinking: I wonder if they’ve started showing that again? That program stopped last year some time and I never saw when it started up again. Checking our local On Demand cable, turns out there were 4 programs that caught me up to now! (Yep, you guessed it – Pammie was up until 2:30 A.M. ‘catching up’!) Went to bed really tired, but that’s a good thing – fell asleep almost instantly! Sometimes ‘fluff’ shows are a fun thing.

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

BLT Chopped Salad
serves 2

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

As a note, to chop my lettuce I like to lay it
out on a big cutting board and just
continuously run my knife through it (in all
different directions) until it’s chopped as much
as I like.

In a large bowl, combine lettuce, arugula,
tomatoes, corn and avocado. Add in salt,
pepper, olive oil and lime juice then toss
well to coat. Fold in bacon and feta then
divide evenly amount 2 plates.

(recipe: Facebook)
——————————————-

Loaded Potatoes for a Crowd
(crockpot)

5 lb. potatoes, peeled sliced 1/4 ”
6 oz bacon, cut into bite-sized pieces
& fried
1 T. reserved bacon drippings
1 1/2 tsp salt., divided
3/4 tsp. pepper, divided
8 oz. sour cream
1 C. milk, divided
1 1/2 C. shredded Cheddar cheese,
divided
4 green onions, chopped/divided

Divide potatoes into 3 portions. Whisk
together 1/2 C. milk & sour cream.In bottom
of crockpot, layer:
one portion potatoes, 1/2 tsp. salt ,
1/4 tsp. pepper, 1/2 C. sour cream mixture,
1/3 bacon, 1/2 C. shredded cheese & 1/3 of
green onions. Repeat layers two more times.
Drizzle reserved bacon drippings over
potatoes. Pour remaining 1/2 C. milk along
inside edges of crockpot; cook on High
5-6 hours; stir as needed. Serves 10-12

(recipe: ladybehindthecurtain.com)
———————————–
No-Bake Strawberry Milkshake
Cheesecake

Crust:
2 C. Oreo cookie crumbs
1/4 C. melted butter
2 T. candy sprinkles

Cheesecake:
24 oz. (three 8 oz pkgs) cream
cheese, room temp.
1/2 C. sugar
1 tsp. vanilla
1/2 C. strawberry Nesquick powder
mix
(or similar strawberry milk powder)
1 T. milk
1 (8 oz) tub Cool Whip, thawed
additional Cool Whip for topping
sprinkles for topping

Combine Oreo crumbs, melted butter &
sprinkles; press into bottom & halfway
up sides of a 9″ spring form pan. Place in
refrigerator to firm. Mix cream cheese, sugar,
vanilla, Nesquick & milk together in large
bowl until smooth & well combined. Gently
stir in Cool Whip; pour filling into crust &
smooth top. Refrigerate about 5 hours until
firm.
Once firm, remove cheesecake from pan &
decorate with additional Cool Whip &
sprinkles.
Makes one 9″ cheesecake

(recipe: lifeloveandsugar.com)
————————————
Spinach Cheese Balls

1 (10 oz) pkg. frozen spinach,
thawed
1 C. Bisquick
2 C. shredded mozzarella
1 egg
2 tsp. Italian seasoning
1 tsp. garlic salt
1 C. tomato sauce or alfredo
sauce

Preheat oven 400 degrees F.
Spray a cookie sheet with nonstick
spray. Squeeze all moisture from
thawed spinach then fluff with fork.
In large bowl, mix all ingredients
together (except tomato sauce).
Shape into 1″ balls; place on cookie
sheet. Bake 10-15 minutes or until
golden brown. Immediately remove
from pan. Serve with warmed
pasta sauce. Makes 30 balls

NOTE: You can also press the mixture
into a greased 11 X 7″ baking dish &
bake 10-15 minutes. Cut into squares &
top with sauce.

(recipe: Rhonda G – Marys Recipe
Exchange)
——————————–
Bacon Appetizer Crescents

1 (8 oz) pkg. cream cheese, softened
8 slices bacon, cooked & crumbled
1/3 C. Parmesan cheese
1/4 C chopped onion
2 T. chopped parsley
1 T. milk
2 cans crescent rolls
1 egg, beaten
1 tsp. water

Preheat oven 375 degrees F.
Beat cream cheese, bacon, Parm.
cheese, onion, parsley & milk in
bowl until blended. Separate
dough into 8 rectangles; firmly
press perforations to seal. Spread
each rectangle with 2 T. cream
cheese mixture. Cut each rectangle
in half diagonally; repeat with
opposite corners. Cut in half
cross-wise to form 6 triangles. Roll
up each, starting at short end. Place
on greased cookie sheet. Mix water
& beaten egg together then brush
each triangle with mixture. Bake
12-15 minutes or until golden brown.

(recipe: Dorie-Marys Recipe Exchange)
——————————

Baked Tacos

1 lb. lean ground beef
1 (small ) can refried beans
1 pkg. taco seasoning mix
4 oz can tomato sauce
1 pkg. taco shells (your choice)
1 pkg. Mexican-blend shredded cheese

Preheat oven 375 degrees F.
Spray a casserole dish with nonstick
spray. Brown ground beef; drain. Add
refried beans, taco seasoning mix &
tomato sauce to meat; mix together.
Spoon mixture into taco shells, lightly
filling. Stand each filled taco in prepared
casserole dish. When dish is filled,
sprinkle cheese on top & bake 10
minutes.

(recipe: Mary Free-Mary’s Recipe
Exchange)
————————–

3 Cheese Chicken Pasta Bake

1 1/2 C. penne pasta, uncooked
1 (9 oz) pkg. fresh spinach leaves
1 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
1 tsp. dried basil
1 (14.5 oz) can diced tomatoes, drained
1 (14 oz) jar spaghetti sauce
2 oz. cream cheese, cubed
1 C. shredded mozzarella cheese,
divided
2 T. grated Parmesan cheese

Preheat oven 375 degrees F.
Cook pasta in large saucepan as
directed on pkg; omitting salt &
adding spinach to boiling water for
last minute. Cook & stir chicken &
basil in large nonstick skillet sprayed
with cooking spray on medium-high
heat 3 minutes. Stir in tomatoes &
spaghetti sauce; bring to boil. Simmer,
on low, 3 minutes or until chicken is done,
stirring occasionally. Stir in cream cheese
until blended. Drain pasta mixture; return
to pan. Stir in chicken mixture & 1/2 C.
mozzarella; pour into 2 qt (or 8 in square)
casserole dish sprayed with nonstick spray.
Bake 20 minutes or until heated through;
top with remaining cheeses. Bake 3 minutes
or until mozzarella is melted. Serves 4,
2 C. each.

(recipe: Kraft foods)
————————————

3 Ingredient Banana Bread Cookies

2 large ripe bananas
1 C. rolled oats
1/4 C. chopped walnuts

Preheat oven 350 degrees F.
Mash bananas, add oats & walnuts.
Drop by Tablespoons onto baking
sheet. Bake 12-15 minutes.
————————————–

Bacon & Onion Foil Packet Potatoes

(Grill or oven)

2 – 3 sheets heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices  cooked/crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper, to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each
piece with equal portions of potatoes, bacon,
1 packet onion soup powder and mix. Add salt and
pepper to taste. Add 1 tablespoon of butter to each
serving. Wrap securely.Grill for 20 to 30 minutes.
OVEN-METHOD:
Preheat oven  350° degrees F.
Bake 35 minutes or till done. Let
stand 10 minutes before serving.
Serve in foil, topped with sour
cream if desired

(recipe: Facebook)
——————————————-

Mexican Corn Salad

 4 C. frozen corn, thawed or
8 large ears fresh corn
1/4 C. red onion, chopped
1/4 C. green bell pepper, chopped
1/4 C. red bell pepper, chopped
1 large tomato, seeded & chopped
2 tsp. garlic, chopped
1/4 C. basil leaves, chopped (or
1 tsp. dried basil)
1 tsp. dried oregano
1 tsp. red pepper sauce (Tabasco – optional)
1/3 C. olive oil
2 T. fresh lime juice
1 T. rice wine vinegar
salt & pepper, to taste
1 jalapeno pepper, seeded & chopped
(optional)

If using frozen corn, thaw first
If using fresh corn, boil 8 minutes in lightly
salted water; cool with cold water &
cut kernels off cob. Place corn, onion,
bell peppers, tomato, garlic, basil, oregano,
Tabasco, olive oil, lime juice & rice wine vinegar
in bowl. Toss until completely combined.
Season with salt & pepper.
————————————–

Herbed Green Beans & Onions

1 (12 oz) pkg. microwaveable frozen cut
green beans
2 T. margarine
1/4 C. sliced green onions (about 4 small)
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground black pepper

Cook green beans accordg to pkg. directions.
Place in medium bowl; stir in all remaining
ingredients. Serves 6 (1/2 C. each)

(recipe: readyseteat.com)
—————————————–

Million Dollar Pie

2 Graham Cracker pie crusts

1 (15oz) can crushed pineapple (drained well)
1 (9oz)Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 Cup lemon juice
1/2 tsp vanilla extract

Note from poster:
“I add Maraschino cherries, coconut, walnuts
and Mandarin oranges”

The amount of each depends on your taste.
Mix everything EXCEPT the Cool whip together in a
large bowl, mix well then add the Cool whip last.
Divide mixture between the 2 crusts,
chill for at least about 2 hours or overnight.

(recipe: Facebook)
==========================

It’s another really lovely day out – 10:20 a.m. and it’s already 72 degrees F.! Sunny, clear blue skies – I might just take my knitting out to the picnic table and enjoy listening to the various birds singing their hearts out. While starting the macaroni salad I could hear a robin happily singing in our pine tree and then he/she was joined by a cardinal – I just LOVE hearing the various birds sing! My husband called me to the dining room window to observe our local resident chipmunk climbing up a small, rather wiry bush; not sure what he was ‘up to’ – climbed to the end of the branch (while we were hoping he wouldn’t fall off – it was quite a drop to the ground), then turned around and went down to the ground. Perhaps he was just ‘checking out his neighbors’ – who knows?)

Have a wonderful Memorial Day – FLY THE FLAG
if you have one! Blessings;

Pammie

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One CommentLeave a comment

  1. It is indeed a lovely day but around my house the mosquitos are gathering. On Wednesday I hope to a netting for the patio umbrella.


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