You can tell it’s Spring!


We have cardinals and robins flying/chasing each other – it’s mating season. The other evening I was almost home (driving in my car) when the car next to me suddenly hit their brakes; I wondered why then I saw what I thought was a dog, only to realize it was 2 DEER running across my road (remember I live on a 5 lane HIGHWAY – speed limit there 45 MPH!) – I hit my brakes, too – this was around 9:25 p.m., totally dark by then. Ah, yes – Spring! Lots of daffodils opening in my yard as well as “Star of Bethlehem”, some hyacinth and pretty soon, tulips – I love this season!


Fresh Broccoli-Cauliflower Salad

1/2 C. red onion, sliced
1/2 C. diced carrots (cooked)
1/2 yellow bell pepper cut into slices
1 tomato, diced
2 C. cauliflower, cut into small pieces
2 C. broccoli, cut into small pieces
1/2 C. chopped celery
2 C. mayonnaise
1/4 C. sugar
1/4 C. Parmesan cheese
2 tsp. vinegar
1/4 tsp. salt

In large bowl toss cauliflower, broccoli,
celery, onion, carrots, pepper & tomato.
In medium bowl combine mayonnaise,
sugar, Parmesan cheese, vinegar & salt;
mix well & pour over salad – toss to coat
& serve.


Bacon-wrapped Stuffed Chicken

8 chicken thighs, boneless
1 lb. bacon
4 oz. cream cheese
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
2 C. cooked rice
1-2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. chopped parsley
1 tsp. black pepper
8 wooden toothpicks

Preheat oven 375 degrees F.
Place cream cheese in glass bowl &
microwave 15 seconds, just until
softened. Add sour cream, shredded
cheese, paprika, parsley, garlic, dash
salt/pepper & mix well. Add rice &
mix again; set aside.
Lay chicken thighs on a cutting board
& season with salt & pepper. Spoon
cheesy rice mixture onto each thigh
& roll up. Wrap each thigh with 2 slices
of bacon & secure with toothpicks,
if needed. Place thighs on a shallow
baking dish & bake, uncovered, 35
Turn oven heat up to 500 degrees F.
Cook thighs 10 more minutes until
bacon is browned & crisp. Remove from
oven & plate immediately. (If you are
leaving in baking dish, make sure to
drain grease.)


Apple Pie Tacos

4 apples, peeled/sliced
1/2 C. sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. water
flour tortillas (6″)
oil for frying tortillas

1/2 C. sugar/cinnamon mixture
whipped cream

Place apples, sugar, cinnamon,
nutmeg & water in a saucepan;
stir until well blended. Cover & cook
on medium heat stirring frequently
10 minutes until apples are semi-soft.
If needed, thicken sauce using 1 T.
cornstarch to 3-4 T. of water;  mix
into sauce & stir until thickened.
Heat oil in a skillet on medium heat.
Hold tortilla folded in half, place
folded bottom of tortilla in oil for a
few seconds, then lay it on one side
until browned – repeat with other
side. Remove from oil & sprinkle with
sugar-cinnamon mixture. Fill taco
shells with apple pie mixture &
top with whipped cream. Sprinkle a
little more sugar-cinnamon mixture
on top.

(recipe: Mike Suddaby-Facebook)

Grape Salad

2 lb. green seedless grapes
2 lb. red seedless grapes
1 C. pecans
1 C. packed brown sugar
1 tsp. vanilla
1/2 C. granulated sugar
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream

Slice grapes in half; in large bowl gently
fold all ingredients together. Serves 12

(recipe: Sports Mom Survival Guide)

8-Layer Casserole

1/2 lb. ground beef
2 T. imitation bacon bits
1 small onion, chopped
1 small can tomato sauce
1/2 C. water
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 C. long-grain rice
1 can whole kernel corn, drained
1/2 C. chopped green bell pepper

Crumble ground beef evenly over
bottom of crockpot; sprinkle with
bacon bits, then onion. In medium bowl,
combine tomato sauce, water, chili
powder, salt/pepper & pour half over
beef & onion layers. Sprinkle rice
evenly over top, then corn. Top with
remaining tomato sauce mixture, then
bell pepper. Cover & cook on Low 5 hours
until rice is tender. Serves 4


Ham & Cheese Stuff ‘n Puff

5 eggs
1 C. milk
1/2 C. sour cream
1 (10 oz) pkg. frozen chopped
broccoli, thawed/drained
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 pkg (6 oz, ea) smoked ham,
chopped (Oscar Mayer)
1 C. shredded Cheddar cheese,

Preheat oven 375 degrees F.
Whisk eggs, milk & sour cream in large
bowl until blended. Add broccoli,
stuffing mix, ham & 1/2 C. cheese;
mix lightly. Pour into 2 qt. casserole
dish* sprayed with nonstick spray; cover
loosely with foil. Bake 1 hour until
heated through; sprinkle top with
remaining cheese & bake, uncovered,
5 minutes longer or until melted. Serve
immediately. Serves 6

*can be prepared using a 9″ pie plate.

(recipe: kraft

Crockpot ‘Kickin’ Chicken Stew

2 baking potatoes (about 1 1/2 lb),
peeled/cut into chunks (3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled & cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz) jar salsa (your choice)
2 tsp. kosher salt
1 tsp. chile powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
halved (about 1 lb)
4 skinless boneless chicken thighs
(about 10.5 oz)
2 1/2 C. chicken broth
4 (6 inch) fresh corn tortillas, cut
into strips

Place cut potatoes, corn, celery,
carrots, onion & garlic in crockpot.Stir
in salsa, salt, cumin, chile powder &
pepper. Place chicken evenly over
vegetables & pour chicken broth over
all. Cover & cook on High 4 hours.
Transfer cooked chicken to a plate &
shred into bite-sized chunks using 2 forks;
return chicken to crockpot. Mix tortilla
strips into stew. Serve warm.

Note; poster said she topped each
bowl with shredded cheese, cut up
avocado chunks & cilantro.


Triple Citrus Chicken

4 boneless skinless chicken breasts
1 C. orange juice
2 T. granulated sugar
1/8 tsp. salt
2 tsp. cornstarch
1 T. water
1 large orange, peeled/cut into
1 T. lemon zest
1 tsp. lime zest

Spray large skillet with nonstick
spray; add chicken & cook over
high heat 6-8 minutes per side
until browned, turning once.
In small saucepan, combine
orange juice, sugar & salt over
medium heat; bring to boil then
whisk in cornstarch mixed with
water. Cook until mixture thickens.
Pour sauce over chicken; add
orange segments & cook over
medium heat 8-10 minutes until
chicken juices run clear. Stir in
lemon & lime zests & serve.
Serves 4


Quick Tomato Tortellini Soup

1 (9 oz) pkg. refrigerated cheese tortellini
2 (10 3/4 oz, ea) cans tomato soup,
2 C. vegetable broth
2 C. milk
2 C. Half & Half
1/2 C. chopped oil-packed sun-dried
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 C. shredded Parmesan cheese
(additional Parm cheese, optional)

Cook tortellini accordg to pkg. directions.
In Dutch oven, combine soup, broth, milk,
cream, tomatoes & seasoning; heat
through, stirring frequently. Drain tortellini
& carefully add to soup. Stir in cheese. Sprinkle
each serivng with additional cheese, if desired.
Makes 10 servings (2 1/2 quarts)


Chocolate Ooey-Gooey Bars

1 pkg. brownie mix* (makes
8″ X 8″ pan)
ingredients called for to make
brownies (on box)
1 (7 oz) jar marshmallow cream
1 1/2 T. butter
3 C. miniature marshmallows
3 c. chocolate crispy rice cereal
(poster used Cocoa Pebbles)

Prepare box of brownie mix.
Remove brownies from oven & put
spoonfuls of marshmallow cream
on top. Allow marsh. cream to heat
& spread out.

Microwave butter 20 seconds in
large bowl until melted. Add
mini marshmallows & stir to coat;
microwave 45 seconds & stir until
smooth – if marshmallows aren’t
completely melted, microwave an
additional 30 seconds. Mix in
crispy rice cereal. Carefully spread
marshmallow cream out evenly.

Drop choc. crispy rice mixture by
large spoonfuls over marshmallow
cream layer & carefully spread out
evenly. (Poster said she put a large
plastic baggie on her hand, buttered
the bag on the outside & used that
to gently spread it out & pat it
Allow bars to cool & set before
cutting into squares. Makes 16

*Poster used Betty Crocker Supreme
Triple Chunk brownie mix

Note: These bars spread out once
they are cut, so you might want to
wait to cut them until just before

Our weather has been “Spring-Gorgeous”
lately – mid to high 60’s (YAY!). I can’t say
that I’ve really taken advantage of it, though,
went grocery shopping yesterday then drove
to pick up grandson at his bus stop. We had
him for about 4 hours during which we played
MULTIPLE games of “Goofy Golf Machine”
which he loves (lets just say Grandma won
ONCE!). I love his enthusiasm and frankness
(sometimes!) I made broiled BBQ’d country
spare ribs and baked potatoes for dinner. Now,
mind you, this is the son of my oldest son –
the Executive Chef. I fixed his plate and put it
in front of him; first comment: “This plate is a
little sloppy don’t you think? ” (to which I stated:
I’M not the Executive Chef here – your Dad is –
I just cook it and put it on the plate!” (he’s used
to the ‘keep the plates neat” school of thinking,
I guess) Next question: “Why did you use so much
butter on my potato?” (Hmmmmm), next
“Why is this meat so chewy?” to which I answered
(in my Grandmotherly way)
” UGH!!! Love the kid, BUT . . .sigh.

Hope you’re having a great day!



PS: Gas prices here yesterday:
$2.36/9 for Clark (cheapest).

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2 CommentsLeave a comment

  1. Reblogged this on Cooking Up a Storm With Miss Polly and commented:
    From Pammie’s Place blog comes this collection of awesome recipes. thanks for sharing Pammie!

    Paulette Motzko

  2. Your grandson reminds me of mine at that age. They sure are smart aren’t they!

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