Happy Flag Day!


Once again the SUN is out and it’s a (chilly) 64 degrees, but clear skies, so it can’t be all bad. Looking at the calendar, it’s hard to believe we’re already mid-point of June – graduation parties are over (for the most part), some weddings – but it’s SO hard to believe Summer is marching on RAPIDLY! Remember those days and weeks of looking at all that snow and wishing/hoping/wanting SUN and GREEN GRASS? Well it’s HERE! (Can’t say that I’ve really taken advantage of that, though – keep thinking: “You could take that knitting OUTSIDE, you know!” but I usually don’t – silly me.

Once again, since Father’s Day is tomorrow, thought I’d throw in one more batch of recipes. Oldest son stopped by yesterday to drop off our grandson (I don’t get to see this son very often, even though he lives about 5 minutes away – he’s usually working – he’s the chef). Grandson had fun painting the coffee mug for his dad – hope he remembers to give it to him tomorrow! (During the weekends, grandson is shuffled back & forth between the Mom & other grandparents, so he won’t see his son until tomorrow – hope the ‘mug’ makes it to his Dad in one piece!).


Oven-Roasted Parmesan Potatoes

1 tsp. vegetable oil
2 T. freshly grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. ground black pepper
2 lb. red potatoes, halved
1 T. vegetable oil
1/4 C. sour cream (optional)

Preheat oven 400 degrees F.
Spray 9 X 13 baking pan or cast
iron skillet with nonstick spray.
Pour about 1 tsp. veg. oil to coat
the bottom. Mix Parm. cheese, salt,
garlic powder, paprika & pepper in
a bowl. Bot the cut-side of potatoes
with paper towel to remove any
moisture. Place potatoes in a bowl &
drizzle with 1 T. oil; toss until potatoes
are lightly coated. Sprinkle potatoes
with Parm. mixture; toss to coat. Arrange
potatoes, cut-side down, onto prepared
pan. Bake 15-20 minutes; turn to cut-side
up & continue baking until golden &
crispy, about 15-20 minutes longer.
Serve with sour cream, if desired.

(recipe: Mary Free-Marys Recipe Exchange)

Sausage/Cheese Muffins

1 lb. hot ground pork sausage
1 tsp. onion powder
3 C. Bisquick
1 (10.75 oz) can condensed
Fiesta Nacho Cheese soup
2 C. shredded Cheddar cheese
3/4 C. buttermilk (or water or

Preheat oven 375 degrees F.
Cook sausage & onion in large
skillet over medium to medium-
high heat, stirring until sausage
crumbles and is no longer pink;
drain & cool. Combine sausage,
Bisquick & shredded cheese in
large bowl. Make a well in center
of mixture; stir together soup &
buttermilk; add to sausage
mixture, stirring just until dry
ingredients are moistened. Spoon
into lightly greased muffin tins, filling
to tops of cups. Bake 15-18 minutes or
until lightly browned.

(recipe: Mary Free-Marys Recipe

Balsamic Steak Skewers
(makes 4 skewers)

1/4 C. balsamic vinaigrette
1/4 C. barbecue sauce
1 tsp. Dijon mustard
1 lb. sirloin steak, cut into
1″ cubes
2 C. cherry tomatoes

In large bowl whisk together
balsamic vinaigrette, BBQ
sauce & Dijon mustard. Reserve
1/2 C. of mixture for basting.
Marinate steak pieces in
mixture, tossing to coat. When
ready to grill, using 4 metal
(or wooden soaked-in-water)
skewers, thread beef & tomatoes
in alternating fashion. Using a
long-handled tongs, rub a paper
towel that has been moistened
with cooking oil over grill grates
to lightly coat them. Place
skewers on grill over medium heat.
Cover grill & cook until beef
reaches desired doneness.
Can also be broiled about 4″
from heat for 6-9 minutes,
turning occasionally & basting
with reserved marinade during
last 3 minutes of cooking time.

(recipe: julieseatsandtreats.com)

Smothered Beef Brisket
(overnight recipe)

2 flat cut beef briskets
2 T. *homemade seasoning mix
(recipe below)
3 large sweet onions, peeled &
sliced into half rings
8 carrots, chopped
5-6 stalks celery, chopped,
including tops
1 apple, cut into eighths
2 lemons, sliced
2 (15 oz) cans tomato sauce
1/2 C. brown sugar
1/4 C. yellow mustard
1 T. Worcestershire sauce
2 strips bacon, uncooked

Rub seasoning mix all over
both briskets & refrigerate
(The next day)
Preheat oven 325 degrees F.
Make a bed of prepared fruit &
vegetables in a large roasting pan.
Put briskets in bed & cover with
a blanket of sauce that is made
by combining tomato sauce, brown
sugar, mustard & Worcestershire.
Place a strip of bacon on top of sauce
on each brisket. Cook 3 1/2 hours until
liquid in sauce has evaporated and meat
is very tender. If sauce is getting too brown
before the meat is as tender as you would
like, add a little water to the pan & cover
with foil.

Homemade Seasoning Mix:

1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt or Kosher salt
1 tsp. black pepper

Mix all ingredients together.
(can also be added to Tex-Mex
style dishes like chili)

(recipe: FaveSouthernRecipes.com)
——-Shrimp Cocktail Salad

2-3 lb. fresh raw shrimp
1/4 each: green/red/yellow/orange
pepper, cut up into thin strips
1 Bermuda onion, thinly sliced
juice from 2 lemons
2 T. Worcestershire sauce
1 bottle Open Pit barbecue sauce
fresh cilantro, chopped
1 lemon, thinly sliced for garnish

Clean, devein, remove tails & quickly
steam shrimp, being careful not to
overcook; set aside to cool in large
serving bowl. When shrimp is cooled,
add peppers, onions, cilantro, Worsch.
sauce, juice from 2 lemons & entire
bottle of Open Pit; mix well. Refrigerate
2 hours to completely chill. Mix well
before serving, garnish top with lemon
slices, if desired.

(recipe: Sandy-justapinch.com)

Southern Banana Pudding

2 (8 oz, ea) pkgs. cream cheese,
room temp
1 1/4 – 1 1/2 (14 oz) cans sweetened
condensed milk
1 (5 oz) pkg. instant banana pudding mix
1 (5 oz) pkg. instant vanilla pudding mix
2 C. cold milk
1 T. vanilla extract
1 (8 oz) tub Cool Whip, thawed
4-5 large bananas, sliced
1 (17.5 oz) pkg. ladyfingers
12 vanilla wafers, crumbled
1 stick butter
1/2 C. packed brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 C. rum

In bowl of mixer beat cream cheese until
fluffy. Slowly add sweetened/cond. milk,
banana & vanilla pudding mixes, cold milk
& vanilla extract; beat until well incorporated.
Slowy fold half of Cool Whip into pudding.

Rum Sauce:
In medium pan add butter, brown sugar,
vanilla extract, cinnamon & rum; bring to
boil. Remove from heat & cool 20 minutes.

To Assemble:
Arrange a full row of ladyfingers on bottom
of a 9 X 13 pan. Pour 1/4 rum sauce over
ladyfingers to soak them. Add slices of 2
bananas over ladyfingers; pour another 1/4
of rum sauce over bananas. Smooth half
of banana pudding mix over top of bananas.
Repeat layers: ladyfingers/rum sauce/
bananas/rum sauce/banana pudding mix.
Spread remaining Cool Whip over top then
sprinkle crumbled vanilla wafers over Cool
Whip. Refrigerate at least 4 hours before

(recipe: grandbaby-cakes.com)

Crockpot Parmesan Pork Chops

6-8 bone-in pork chops, thawed
2 cans cream of mushroom soup
1 C. bread crumbs
3/4 C. Parmesan cheese, grated
1 T. Italian seasoning
2 tsp. paprika

Spray insides of crockpot with nonstick
spray. In a bowl combine bread crumbs,
Parm. cheese, Italian seasoning & paprika.
Place first layer of pork chops (you will only
want 2 layers, total) in bottom of crockpot.
Spread 1 can soup over chops. Shake half
the dry ingredients in bowl over chops.
Place next layer of chops; spread other can
of soup over chops; cover with remaining
dry ingredients. Cook, on Low, 4-6 hours.
Serves 6

(recipe: Crockpot Ladies)

5 Ingredient Chicken Tacos

2 lb. boneless, skinless chicken thighs
1 (10 oz) can Ro*Tel tomatoes
1 tsp. cumin
1 tsp. garlic powder
salt & pepper

Toppings: cheese, cilantro, lettuce,
lime, sour cream, guacamole, etc

Place chicken in bottom of crockpot;
sprinkle with salt & pepper. Sprinkle
with cumin & garlic powder; top with
Ro*Tel tomatoes. Cover & cook on
Low 4-6 hours. Remove chicken from
crockpot, using a mixer, shred chicken
or you can use 2 forks. Add chicken
back to crockpot; salt & pepper to
taste. Serve chicken mixture over
tortillas with toppings suggested.
Makes 6 servings.

(recipe: 365daysofcrockpot.com)

Spring Vegetables Au Gratin

1/2 lb. (8 oz) Velveeta cheese,
cut into 1/2 in. cubes
3/4 C. milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
dash black pepper
5 C. assorted fresh vegetables:
baby carrots, trimmed green
beans, pearl onions, red pepper
strips & trimmed sugar snap peas
1/3 C. dry bread crumbs

Preheat oven 350 degrees F.
Combine Velveeta, milk & seasonings
in large microwaveable bowl. Micro-
wave on High 6 minutes, stirring after
3 minutes; set aside. Combine
vegetables in 11 X 7 inch baking dish
sprayed with nonstick spray. Add
Velveeta mixture, toss to coat.
Sprinkle with bread crumbs. Bake
40 minutes or until vegetables are
crisp-tender. Serves 10 (1/2 C. each)

(recipe: Kraft foods)

Strawberry Cake Bars

1 box yellow cake mix
2 1/2 C. Quick oats
3/4/ C. melted butter
1 can strawberry pie filling

Preheat oven 375 degrees F.
Spray 9 X 13 pan with nonstick spray.
Mix together oats, cake mix & melted
butter until there is no more dry mix.
Press 1/2 of this mixture evenly into
bottom of prepared pan; spread pie
filling evenly over crust. Sprinkle
remaining oat mixture evenly on top.
Bake 18-23 minutes or until top is
lightly browned. Cool before cutting
into bars.

(recipe: raininghotcoupons.com)

Hope your weekend is full of fun things:
picnics, trips to the beach, cook outs,
or just plain enjoying the day!




Published in: on June 14, 2014 at 11:48 am  Comments (2)  
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2 CommentsLeave a comment

  1. Indeed, summer is moving along rapidly! I’m in MN, so our winter’s are long and hard so each bit of summer is precious šŸ™‚ Love the recipes, especially the brisket…love trying new brisket recipes. Thanks for sharing. ~Blessings~

  2. My flag is flying in the afternoon sunshine.

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