Weekend Recipes!


And so it begins – the LAST Summer holiday (coming Monday) – have you made any plans for the weekend, or the day? Around here we’re not much into holiday get togethers, so it will be ‘life as usual’ for us BUT I’ve got LOTS of great holiday/Summer recipes still left to share with you!


Tomato/Onion/Cucumber Salad

5 medium plum tomatoes, halved
lengthwise, seeded/thinly sliced
1/4 red onion, peeled, halved
lengthwise & thinly sliced
1 cucumber, halved lengthwise
& thinly sliced
generous drizzle olive oil, about 2 T.
2 splashes red wine vinegar
coarse salt & black pepper

Place sliced veggies in large bowl.
Mix together olive oil, vinegar,
salt & pepper; drizzle over veggies
in bowl. Let stand about 20 minutes;
re-toss & serve. Serves 4

(recipe: foodnetwork.com)

Watermelon Gazpacho
(cold soup)

1 large tomato, pureed
1/2 serrano chile
2 C. cubed fresh watermelon
1 tsp. red wine vinegar
1/4 C. olive oil
2 T. minced red onion
1/2 cucumber, seeded/minced
2 T. minced fresh dill (more for
kosher salt & ground black pepper
1/4 C. crumbled feta cheese

In blender, puree tomatoes, chile
& 1/2 of watermelon. Pour in
vinegar & olive oil; pulse. Add
onion, cucumber & dill, season
with salt & pepper; Puree until
smooth. Pour into chilled bowls
& sprinkle tops with dill, feta &
remaining watermelon. Serves 4

(recipe: Foodnetwork.com)
Crunchy Avocado Salad

2 ripe avocados, peeled/pitted
& diced
2 ripe beefsteak tomatoes,
1/2 C. pitted black olives,
roughly chopped
1 C. canned chickpeas,
drained, rinsed & drained again
2 T. roughly torn flat-leaf parsley
1/4 C. champagne vinegar
1/4 C. olive oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
salt & freshly ground black pepper
2 oz. blue corn tortilla chips

Gently toss avocados, tomatoes,
olives, chickpeas, parsley, vinegar,
olive oil, cumin, paprika, salt &
pepper in large bowl. Crumble
chips over top & serve. Serves 4

(recipe: foodnetwork.com)

Blueberry Crumb Cake

2 large eggs
3/4 C. sunflower oil
1 C. plain or Greek yogurt
1/4 tsp. salt
2 T. lemon juice
1/4 tsp. lemon zest
1 1/4 c. granulated sugar
2 C. flour
3 tsp. baking powder
2 C. fresh or frozen (unthawed)

1/2 c. ground almonds (or
rolled oats)
1/3 C. PLUS 1 T. brown sugar,
firmly packed
1/3 C. flour
3 1/2 T. cold butter, roughly chopped

Preheat oven 325 degrees F.
Grease a 10 inch round cake pan;
line with baking paper. In large
bowl, mix eggs, oil, yogurt, salt,
lemon juice,lemon zest & sugar.
Add flour & whisk until all is
incorporated. Fold in blueberries &
mix gently with a spoon. Pour into
prepared pan.
Combine almonds, brown sugar, flour
& butter (can do by hand or use a food
processor) & sprinkle evenly over top
of cake batter. * Bake 1 hour 20 minutes
or about 1 hour if using thawed
blueberries. Cake is done when a wooden
toothpick inserted into center comes out

*To get larger crumbs, squeeze topping
with your fingers & sprinkle evenly
over cake batter.

(recipe: kitchennostalgia.com)

Crockpot Crab Rangoon Dip

2 (8 oz) pkgs. cream cheese
2 (8 oz) pkgs. imitation crab
(or 6 oz cans) crabmeat, drained
1 can cream of shrimp soup
1 green onion, chopped
1 tsp. lemon juice
2 tsp. soy sauce
1 tsp. Worcestershire sauce
(optional: 2 T. sugar)

Combine all ingredients in 3-4 qt.
crockpot. Cook on Low 2-3 hours.
Serve with crackers.

(recipe: recipesthatcrock.com)

Easy Chicken Fried Rice

1 (12 oz) pkg. frozen mixed vegetables
1 T. olive oil
4 eggs, lightly beaten
4 T. sesame oil, divided
3 (8.8 oz,ea) pkgs. ready-to-serve
garden vegetable rice
1 lb. skinless chicken breasts, cooked &
1/4 tsp. salt
1/4 tsp. pepper

Prepare frozen vegetables accordg. to
pkg. directions. In a large skillet heat
1 T. olive oil over medium heat & pour
in eggs. Cook eggs, stirring frequently,
until eggs are scrambled & cooked
through. Remove from pan & place in
bowl. Heat 2 T. sesame oil in skillet &
remaining olive oil, over medium heat.
Add rice to skillet; cook 10-12 minutes
or until rice is just beginning to brown.
Stir in chicken, salt & pepper to rice.
Add eggs & vegetables; heat mixture
through. Serves 6

(recipe: julieseatsandtreats.com)

Chicken “Club” Salad

4 slices center-cut bacon or turkey bacon
2 T. mayonnaise
1 tsp. Dijon mustard
6 oz. cooked/roughly chopped skinless
chicken breast
1/2 C. halved grape or cherry tomatoes
1/4 C. diced cucumber
2 T. diced red onion
dash black pepper, to taste

In medium bowl, combine mayonnaise &
mustard; stir well. Add all other ingredients;
mix well. Makes 2 servings.

(recipe: Richard-Marys Recipe Exchange)

Macaroni Salad
(no mayonnaise, so it can be
served room temperature!)

1 lb. small elbow macaroni, cooked
1/4 lb. genoa salami
1/4 lb. boiled ham
1/2 can black olives
3 stalks celery
1 large cucumber
3 medium tomatoes
1 medium purple onion
2 pkgs. Good Seasons Italian
salad dressing mix, made according
to pkg directions

Rinse cooked macaroni in cold water.
Dice all ingredients into very small pieces;
add prepared dressing, mix well & refrigerate.
NOTE: Recipe is best if made the day or night
before and served room temperature. Poster
says she doubles or triples the recipe then
puts all ingredients in a large white kitchen
trash bag & tosses. As she says: “Makes for
easy tossing & storing in refrigerator.”

(recipe: Elaine-justapinch.com)


Raspberry Vanilla Pudding Cake

2 C. white or brown sugar
2 C. flour
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. melted butter
1 tsp. vanilla
2 (6 oz, ea) containers fresh raspberries
1 T. instant vanilla pudding mix
1 3/4 C. boiling water

vanilla ice cream or whipped cream

In a bowl, hand mix sugar, flour, baking
powder, salt, milk, butter & vanilla.
When well mixed, fold in raspberries
very carefully. Spray insides of crockpot
with nonstick spray. Gently scrape batter
evenly into bottom of crockpot. Sprinkle
instant pudding mix on top of batter; do
not stir in. Carefully pour boiling water over
top of batter & pudding mix. Cover with lid
& cook on High 2 hours. (Cake should be
cooked & have risen to the top. Pudding will
be on the bottom of the cake.) Scoop down
deep to get a layer of cake and some pudding.
Top with vanilla ice cream or whipped cream.
Top with additional raspberries, if desired.
Serves 8-10

(recipe: 365daysofcrockpot.com)

Seafood Gazpacho

2 small cans chopped clams, drained
2 small cans baby shrimp, drained
2 small cans crab meat, shredded
1 onion, chopped
4 stalks celery, sliced thin
1 cucumber, peeled/seeded & chopped
2 quart jars clamato juice (or regular
tomato juice or V8 or spicy V8)
juice of 2 limes

Add all ingredients & mix well;
serve chilled.

note: Poster said she sometimes
uses Bloody Mary mix for juice

(recipe: Rhonda G-Marys
Recipe Exchange)

Zucchini/Potato Bake

2 medium zucchini, quartered, cut into
large pieces
4 medium potatoes, peeled/cut into
large chunks
1 medium red bell pepper, seeded/chopped
1 clove garlic, sliced
1/2 C. dry bread crumbs
1/4 C. olive oil
paprika, to taste
salt, to taste
ground black pepper, to taste

Preheat oven 400 degrees F.
In medium baking pan toss zucchini,
potatoes, bell pepper, garlic, bread
crumbs & olive oil. Season with paprika,
salt & pepper. Bake 1 hour, stirring
occasionally, until potatoes are tender
& lightly browned.

(recipe: Mary Free-Marys Recipe Exchange)

Breakfast Casserole w/Tomatoes &

1/2 C. quinoa, rinsed well & uncooked
1 1/2 C. milk
6 large eggs
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. frozen cut leaf spinach (or a
handful of fresh)
3/4 C. grape tomatoes, halved
1/4 C. shredded cheese (colby, Monteray
Jack, Cheddar, etc., your choice)
1/4 C. shredded Parmesan cheese

In large bowl whisk eggs until beaten; add
quinoa, milk, salt & pepper – whisk until
combined. Gently mix in spinach, tomatoes
& 1/2 C. shredded cheese. Spray crockpot
well with nonstick spray. Add egg & quinoa
mixture to crockpot; top with Parmesan
cheese. Cover & cook on High 2-4 hours until
eggs are set & edges are lightly browned.

(recipe: crockpotgourmet.net)

Creamy Chicken

6 thin sliced chicken breasts
1 container of green onion cream
1/4 cup olive oil
1/2 cup chicken broth

1 Large package of sliced mushrooms
1 small bag fresh baby spinach
Sprinkle of Weber Herb and Garlic Seasoning
Sprinkle of pepper
8 oz shredded mozzarella cheese

Preheat oven 375 degrees F.
In a 9×13 pan lay out chicken in single layer; top with
spinach and mushrooms, then sprinkle seasonings
over the top. Whisk olive oil and chicken broth into
softened cream cheese in a bowl; pour over chicken
mixture. Lay piece of foil over the top but do not seal.
Bake 20 minutes, remove foil and bake,
uncovered,another 20-25 minutes, then sprinkle
mozzarella cheese on top . Bake uncovered for another
10 minutes or until starting to brown.
Let cool for 10 minutes and serve.

 I still have more summer recipes for
you – will just have to keep posting
them until I run out (or the weather
gets much colder!)  Today it’s overcast
and 83 degrees which makes all the
right ingredients for a very muggy day.
Just ran the special needs group
newsletters to the post office; that’s
one job done! Stopped at Sears to
pick up another pair of bedroom
slippers (I do this every 6 months –
they’re really the only close store
around that carries Isotoners, they
have just the right amount of
cushioning under my feet). While
there a little girl in front of me in
line was going through a bin of
discount jewelry and she asked her
grandmother if she could have this
rather delicate pair of pierced
earrings (black jet dangles) – Grandma
said “I don’t think your parents will
let you wear dangly earrings” so she
put them back. Of course, I picked
them up (after they were at the
counter going through their order)
and discovered they used to be $8.00
but were marked down to $4, so I took
them up to the counter. Turns out they
were further marked down to $2.49;
the sales lady asked if I’d like to check
my Sears rewards points so I said “Yes”.
(little drum roll here) Turns out I had
just enough to get the earrings FREE
AND  $1.00 off the slippers, too! YAY!
Sometimes being frugal works! (Sure
didn’t plan on getting earrings when
I went into the store.

Hope you have a GREAT weekend –
I might post more Summer recipes
in the next few days.




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3 CommentsLeave a comment

  1. Sometimes little rewards jump up and surprise us–when we deserve them.

  2. Great blog! Do you have any hints for aspiring writers?
    I’m planning to start my own website soon but I’m a little lost on everything.
    Would you recommend starting with a free platform like WordPress or go
    for a paid option? There are so many options out there that I’m completely
    confused .. Any recommendations? Thanks!

    • It’s up to you as to whether you want to PAY to blog, or not. Personally, I really like the fact that WordPress is FREE. Yes, it took me awhile to figure it out (and there are still some things I really don’t know how to use) but I’m happy with it. You can peruse the WordPress settings, see how you want to set up your blog and give it a try – it’s free; if you end up not liking it, just delete and go look elsewhere! Hope this helps.

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