Not much today –

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It’s a rather slow day – later have to drive to the Post Office to deliver the (NOW FINISHED!) special needs group July/August newsletter. Happy it’s finally done – a week early! Been sitting here perusing various knit/crochet sites, looking at various baby & afghan patterns – copied two. I find enjoyment in just ‘looking’ – sometimes I can find a really nice SCARF pattern that can be converted into an afghan – that’s fun. Found a pattern titled: Stained Glass Ripple Afghan that looks a lot like another pattern I used to knit for the Ghana Project squares – this one is more like Feather & Fan but with a black border around the stitches:

sgcorner-150x150

http://stitcheryprojects.com/2012/12/29/stained-glass-ripple-afghan/

Who knows? I might just come up with a baby afghan using various colors and WHITE (instead of black) – it’s a thought. Right now I’m about ‘baby afghaned’ out – still have the last Chevron Pattern one to do – it’s about 1/4 th finished; I’m taking that one to Log Cabin Days – that will give me LOTS of time to work on it. Been playing with a few more knit Newborn baby hats – they’re fast and give you a sense of quick accomplishment. (Not that baby blankets don’t, it’s just they take WEEKS as opposed to less than 2 hours!)

Just got word via Facebook that our gas prices are now at $4.09/9 – OUTRAGEOUS! (and I need to get gas in the next day or so – ugh)

Lots & LOTS of summer recipes to share – sometimes I think I have WAY MORE recipes than I can post in a month! Hope you find them useful:

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

Crab Pasta Salad

8 oz spaghetti
16 oz. imitation crabmeat, chopped
1 C. frozen peas, thawed
1 C. broccoli florets
1/2 C. chopped green bell pepper
1/4 C. sliced green onion
3/4 C. mayonnaise
1/3 C. Italian salad dressing
3 T. grated Parmesan cheese

Cook pasta accordg. to pkg. directions;
drain & rinse in cold water. In large bowl
combine pasta, crab, peas, broccoli, pepper
& onion. In small bowl, mix together
mayonnaise, salad dressing & cheese;
pour over past mixture & toss to coat.
Cover & refrigerate 2 hours.
Serves 10

(recipe: julieseatsandtreats.com)
————————————-

(sorry – my server won’t allow me to enlarge

the next recipe!)

Creamy Chicken Alfredo Lasagna

 2 C. shredded, cooked chicken breasts
1 (14 oz) can artichoke hearts, drained/chopped
1 (8 oz) pkg. shredded mozzarella cheese, divided
1/2 C. grated Parmesan cheese
1/2 C. chopped, drained oil-packed sun-dried
tomatoes
2 (8 oz, ea) pkgs. cream cheese, softened
1 C. milk
1/2 tsp. garlic powder
1/4 C. tightly packed fresh basil, chopped/divided
12 lasagna noodles, cooked

Preheat oven 350 degrees F.
Combine chicken, artichokes, 1 C. mozzarella,
Parmesan & tomatoes. Beat cream cheese, milk
& garlic powder with elec. mixer until well blended;
stir in 2 T. basil. Mix half with chicken mixture.
Spread half of remaining cream cheese mixture
onto bottom of 9 X 13 pan. Cover with 3 noodles &
1/3 chicken mixture; repeat layers of noodles &
chicken mixture twice. Top with remaining noodles,
cream cheese mixture & mozzarella; cover with foil.
Bake 25 minutes or until heated through. Sprinkle
with remaining basil. Let stand 5 minutes before
cutting to serve.

(recipe: Facebook)

———————————————–

Cinnamon Roll Meltaways

1 pkg. Pillsbury cinnamon rolls
8 regular-sized marshmallows
4 T. butter, melted
1/2 C. cinnamon/sugar*

Preheat oven 350 degrees F.
Place melted butter in shallow dish.
Place cinnamon/sugar in another shallow
dish. Roll out cinnamon rolls just until they’re
evenly spread out & large enough to wrap
around a marshmallow. Wrap each roll
around one marshmallow & dip evenly
in melted butter then drop in cinnamon/
sugar dish & coat evenly. Place each coated
roll in a cupcake tin ‘hole’. Bake 12-15
minutes until puffed, firm & golden. Let
cool so that you can safely handle them.
Makes 8

(recipe: ohbiteit.com)
———————————————–
Hot Spinach Jalapeno Cheese Dip

1 1/2 C. skim milk
2 T. flour
1/2 C. finely chopped onion
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 (8 oz) pkg. Mexican pasteurized process
cheese spread with jalapeno chilies, cut
into 1/2 inch pieces
2 (9 oz, ea) pkgs. frozen spinach in a pouch,
thawed & squeezed dry


slices baguette-style French bread or
cut-up fresh vegetables

Place 1 1/2 C. milk in large nonstick saucepan;
place over medium-high heat. In small bowl,
combine remaining 1/4 C. milk & flour; blend
with wire whisk until smooth. Add milk to
saucepan; cook about 5 minutes, stirring
constantly, until thickened. Add onion, pepper,
Worc. sauce; mix well; bring just to boil. Reduce
heat; simmer 10 minutes or until onion is
tender, stirring occasionally. Stir in cheese until
melted. Add spinach; mix well. Cook until
thoroughly heated.
Serve with slices of French bread or cut up
fresh vegetables.

(recipe: Pillsbury)
———————————–

Stuffed Green Pepper Soup

1 lb. ground beef
1 can tomato soup
1 envelope dry onion soup mix
1 C. cooked white rice
1 tsp. dried thyme
2 large green bell peppers, chopped

1 tsp. dried basil
1 red bell pepper, chopped

1 yellow bell pepper, chopped
1/4 tsp. red pepper flakes (optional)
2 C. beef broth
14 1/2 oz. diced tomatoes
1 T. brown sugar
1 (15 oz) can tomato sauce
mozzarella cheese (garnish)

In large pot, brown beef with spices;
drain. Stir in dry onion soup mix; heat
thoroughly. Add remaining ingredients
(except rice) and bring to boil. Reduce
heat & simmer 30-40 minutes or until
peppers are soft. Add rice & heat
through. Scoop into bowls & sprinkle
tops with mozzarella cheese (or cheese
of your choice). Makes 5 servings

(recipe: Elizabeth-Marys Recipe Exchange)
———————————–

Pecan Chicken Salad


(large recipe – feeds
25-30; recipe can be
halved)

1 (50 oz) can cooked chicken breast,
canned or cook 3 lb. of chicken breasts &
shred
4 large Gala apples, cored &
diced
3 T. lemon juice
2 C. black or red seedless grapes,
cut into fourths
3 stalks celery, diced
1 bunch green onions, chopped fine
2 (2 oz,ea) bags chopped pecans

Sauce:
3 C. Miracle Whip
3 T. dill weed
2 T. milk
1/4 C. sugar
1 1/2 T. lemon juice
salt & pepper, to taste

Place all cut vegetables in a large bowl
& drizzle lemon juice over (including
apples & grapes). In separate bowl,
mix Sauce ingredients together, set
aside.
To large bowl with veggies, add shredded
chicken; toss again, then add sauce. Stir &
add more salt & pepper, to taste (if it isn’t
enough). Add nuts; stir once more then
refrigerate 2-3 hours or overnight.*

*Poster notes she thinks it’s better if
it sets overnight

NOTE: Salad only good for up to 4 days
refrigerated; after that it begins to get
watery.

Salad can be served as is, or on bread
or in pita wraps.

(recipe: Elizabeth-justapinch.com)
————————–

Country Pork Chop Casserole

1 T. vegetable oil
2 pork chops (3/4″ thick)
1/4 C. chopped onion
1/2 apple, diced
1/2 of a 16 oz. can Veg-All mixed vegetables
1/2 of a 12 oz. can chicken broth
1/2 T. sugar
2/3 C. quick cooking rice

Brown pork chops in oil in heavy skillet.
Stir in onions & apple; cover & cook
10 minutes. Drain Veg-All, reserving
liquid. Stir in liquid, chicken broth & sugar;
bring to boil. Reduce heat & simmer until
pork chops are cooked, approx. 25 minutes.
Remove chops; bring liquid to boil & stir
in vegetables & rice. Remove from heat & let
stand 5 minutes.Serve pork chops over rice.
Serves 2

(recipe: Rhonda G-Marys Recipe Exchange)
—————————————–
Banana Split “Cake”

9 graham crackers, crushed
(about 1 1/2 C.)
1 C. sugar, divided
1/3 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
softened
1 (20 oz) can crushed pineapple
in juice, drained
6 bananas, divided
2 (3.4 oz,ea) pkgs vanilla instant
pudding mix
2 C. cold milk
2 C. Cool Whip, thawed, divided
1 C. chopped pecans

Mix graham crumbs, 1/4 C. sugar &
butter; press into bottom of 9 X 13
pan. Freeze 10 minutes.
Beat cream cheese & remaining
sugar with elec. mixer until blended;
spread carefully over frozen crust &
top with pineapple. Slice 4 bananas
& arrange over pineapple. Beat
pudding mixes with milk; whisk 2
minutes. Stir in 1 C. Cool Whip;
spread over banana layer in pan &
top with remaining Cool Whip.
Refrigerate 5 hours. Slice remaining
bananas just before serving &
arrange on top of desert then top
with chopped nuts. Serves 24

(recipe: Kraft recipes)
———————————–

Vegetable Pizza appetizer

2 pkgs. (refrigerated) crescent rolls
1 (4 oz) pkg. French Onion dip
1 (4 oz)  pkg. cream cheese, softened
1/3 pkg. Hidden Valley Ranch salad
dressing mix
1/2 C. mayonnaise
2 C. fresh broccoli florets
2 c. cauliflower florets
1 C. carrots, shredded
1 C. green olives, sliced
1/2 C. Cheddar cheese, shredded

Preheat oven accordg to pkg. directions
for crescent rolls. Place rolls in a greased
jelly roll pan; press together perforations
to form a crust. Bake per directions on pkg.
Mix French onion dip, cream cheese, Ranch
dressing mix & mayonnaise together. Remove
crust from oven & cool completely. Spread
Fr. onion mixture on cooled crust. Sprinkle
cut vegetables on cream cheese mixture &
sprinkle with cheese. Refrigerate & cut when
ready to serve (cut into 16 squares)

(recipe: julieseatsandtreats.com)
————————————-

Grandma’s Potato Salad

5 lb. red potatoes
6 hard-boiled eggs
2 C. Miracle Whip salad dressing
3/4 C. whipping cream
2 T. yellow mustard
1/4 C. sugar
1/4 tsp. salt
1/8 tsp. black pepper
1/4 C. vinegar

Peel & dice potatoes; place in large
stock pot. Cover with water & bring
to rapid boil. Turn heat down to
medium & boil 5-7 minutes or until
potatoes are tender. Drain & let cool.
In medium mixing bowl, whisk whipping
cream for 1 minute; stir in Miracle Whip,
mustard, sugar, salt, pepper & vinegar;
mix until combined. Pour mixture over
cooled potatoes. Peel & dice 3 hard-
boiled eggs & add to potatoes; mix
until combined. Peel last 3 eggs & slice,
place on top of salad as a garnish.
Refrigerate until thoroughly cooled.

(recipe: julieseatsandtreats.com)
—————————-

Stuffed Zucchini Boats
(crockpot)

1 box stuffing mix for pork (prepared
accordg to pkg.)
1 (16 oz) pkg. mild pork sausage, browned
1 GIANT, 2 large or 4 medium zucchini
mozzarella cheese

Slice whole zucchini length-wise, in half.
Scoop out insides and place in a bowl,
leaving a border of inside flesh (you can
use a teaspoon). Roughly chop insides &
add to browned sausage along with
your cooked stuffing. (You can also slice a
thin slice off the bottom of the ‘boats’ so
that they lay flat in crockpot). Stuff
zucchini boats with mixture & place in
crockpot. Cover & cook on Low 6-8 hours
or High 3-4 hours. (Do not add any liquid
to these, zucchini has a very high liquid
content). When fully cooked, remove
from crockpot (posted used tongs & a
slotted spoon). Place stuffed zucchini on
a baking tray & sprinkle tops with cheese.
Place under broiler for a few minutes to
brown the tops & melt the cheese.

(recipe: slowcookeradventures.com)
————————————

Farmers Market Corn Toss

1 T. olive oil
1 small sweet onion, chopped
1 red pepper, chopped
2 ears corn on cob/kernels removed
1 large zucchini,(or 2 small) sliced
1/4 C. chopped fresh parsley
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese,
divided

Heat oil in large skillet on medium heat.
Add onions & peppers; cook & stir
3 minutes. Stir in corn & zucchini; cook
& stir 5 minutes or until all vegetables
are crisp-tender. Remove from heat. Stir
in parsley, black pepper & 2 T. cheese.
Top with remaining cheese.
Serves 6 (2/3 C. each)

(recipe: Kraft foods)
===================
Well, it’s lightly raining out and sort of ‘grey’ –
I just keep telling myself: “Ya need the water
to help the plants & flowers!” (sigh – still
doesn’t make me CHEERY!) I guess cheery
is a state of mind – right?

Hope you’re having a great day (even IF
it’s raining!) Hey – DUCKS like it!!!

Hugs;

Pammie


 

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One CommentLeave a comment

  1. Hey it beats hauling 40 feet of hose across the yard to the flowers anytime. I love it.


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