I SURVIVED IT!

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Day 2 Log Cabin Days: The sun came out (still pretty windy), temps climbed a bit (about 65 degrees F.) which made for a MUCH nicer day. Crowds came, sellers sold, lots of food/fun/fellowship. All in all 6 of my ladies came (counting both days); several of my special needs group ‘kids’ and their families came, my good friend Mary (Momma) stopped by after driving a long way just to visit me! – it was a nice event. Today is the ‘clean up’ at my house: putting the various blankets & table cloths in the dryer to get the wood smoke smell out of them, washing my costume (same reason), getting the house tidied up (dirty dishes, etc.) after me being gone two days.

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

Strawberry Eclair Dessert

1 1/2 C. cold milk
1 (4 serving size) instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
2 1/2 C. sliced fresh strawberries
23 graham crackers
1 1/2 pg. (4 oz, ea) semi-sweet
chocolate broken into pieces
3 T. butter or margarine

Beat milk & pudding mix in large
bowl with whisk 2 minutes; stir
in Cool Whip. Layer 1/3 of grahams,
1/2 of whipped topping mixture &
1 C. berries in 9 X 13″ pan, breaking
grahams as necessary to fit. Repeat
layers & top with remaining grahams.
Microwave chocolate & butter in
microwaveable bowl on High 2 minutes,
stirring after 1 minute. Stir until
chocolate is completely melted; spread
over grahams. Refrigerate 3 hours.
Serves 24

(recipe: kraftrecipes)
————————————–

Lemon Pepper Grilled Zucchini

3 zucchini or yellow squash, cut into
sticks (cut off ends, then cut sticks
in two)
1/2 T. lemon pepper (or to taste)
kosher salt, to taste
1 T. olive oil
fresh lemon juice
Parmesan cheese (optional)

Heat grill to medium/medium-high.
Place zucchini sticks in large bowl;
sprinkle lemon pepper & kosher salt
then drizzle olive oil & fresh lemon
juice; toss to coat all pieces. Place
each stick in a single layer, cut sides
down, on grill. Grill 3-4 minutes until
you see grill marks (be careful not
to burn them). Turn & grill all sides;
cook until tender. Remove from grill
& place on serving plate. Sprinkle
with Parmesan cheese before
serving.

(recipe: Mommy’sKitchen.com)
—————————————

Sunken Chicken

2 pkgs. thin sliced chicken breast
3/4 of a bag fresh baby spinach
6-8 slices prosciutto
1 (8 oz) pkg. sliced mushrooms
1 heaping tsp. chopped garlic
1/2 C. white wine
1/4 C. olive oil
1 pkg. Lipton “Recipe Secrets”
savory herb & garlic (comes in a box)
1 bag shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Place chicken in dish & top with
sliced prosciutto, spinach & mushrooms.
In small bowl mix wine, garlic, oil & herb/
garlic; mix well & pour over baking dish.
Cover very tightly with foil & bake 30
minutes. Remove from oven; bake until
cheese melts, 5-8 minutes.

(recipe: Courtney Luper-Facebook)
—————————-
Crockpot Saucy Party Wings

3 lb. chicken wings, split at joints,
tips removed
1 C. (Kraft) Sweet & Spicy BBQ
sauce
1/4 C. orange juice
2 T. honey

Preheat oven 400 degrees F.
Place chicken on foil-covered
rimmed baking sheet sprayed
with nonstick spray. Bake 30
minutes; transfer chicken to
crockpot – discard foil with
any drippings. Mix remaining
ingredients until blended; pour
over chicken & stir to evenly
coat. Cover with lie & cook on
Low 5-6 hours or High 2 1/2 – 3
hours. Serves 12

(recipe: Kraft recipes)
———————————

Baked Stuffed Parmesan Tomatoes

4 medium to large tomatoes
1 C. Panko bread crumbs
3/4 C. freshly grated Parmesan cheese
1/4 C. freshly grated Romano cheese
1 t. finely minced fresh garlic
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 tsp. dry oregano
1 tsp. finely minced fresh mint *
2 T. extra virgin olive oil

Preheat oven 450 degrees F.
Cut tomatoes in half horizontally and,
using a teaspoon, scoop out seed
pockets – discard seeds, leaving pulp
& core. Place tomatoes upside down on
paper towels to drain & dry. Line a small
pan with foil & spray with nonstick spray.
While tomatoes are drying, in medium
bowl place all other ingredients except
breadcrumbs; mix to combine. Invert
tomatoes & place on prepared pan.
Fill all crevices where you removed seeds
in tomato ‘shells’. Sprinkle bread crumbs
top of each, pressing down slightly just
to keep the crumbs in place. Place,
uncovered, in oven up to 20 minutes
or until golden brown & just slightly
soft on the outside of tomato.
If they start to get brown too quickly
finish baking with foil over tops.
Serves 4-8

*Mint is a key ingredient and should
not be omitted

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

Baked Chicken Nachos

2 medium sweet red peppers, diced
1 medium green pepper, diced
3 tsp. canola oil, divided
1 (15 oz) can black beans, rinsed/
drained
1 tsp. minced garlic
1 tsp. dried oregano
1/4 tsp. ground cumin
2 1/4 C. shredded rotisserie chicken
4 1/2 tsp. lime juice
1/8 tsp. salt
1/8 tsp. pepper
7 1/2 C. tortilla chips
8 oz. Pepper-Jack cheese, shredded
1/4 C. thickly sliced green onions
1/2 C. minced fresh cilantro
1 C. (8 oz) sour cream
2-3 tsp. diced pickled jalapeno
peppers (optional topping)

Preheat oven 350 degrees F.
In large skillet saute peppers in 1 1/2
tsp. oil 3 minutes until crisp-tender;
transfer to small bowl. In same skillet
saute beans, garlic, oregano & cumin
in remaining oil 3 minutes until heated
through. Combine chicken, lime juice
salt/pepper. In greased 9 X 13 pan
layer half tortilla chips, pepper mixture,
bean mixture, chicken, cheese, onions &
cilantro – repeat layers. Bake, uncovered,
15-20 minutes until heated through. Serve
with sour cream & pickled jalapenos on
side, if desired. Makes 16 servings.

(recipe: tasteofhome.com)
—————————————

Best Potato Salad

1 (32 oz) pkg. cubed frozen hash browns
4 eggs, hard boiled/chopped
1/2 C. diced onion
1/2 C. chopped sweet pickles
1 C. mayonnaise
1/3 C. sweet pickle juice
1 heaping tsp. yellow mustard
1 tsp. salt
1/2 tsp. pepper

Place hash browns in large pot; add
enough water to cover. Bring to boil
over medium-high heat. Once boiling,
allow to cook 10 minutes until tender.
Drain potatoes & place in large bowl.
Mash this up a bit with a potato
masher, but leave it somewhat lumpy.
Place chopped sweet pickles & chopped
onion in a blender & pulse a few times until
very fine, almost like a relish. Place
mayonnaise, pickle juice, mustard, minced
pickles & onions, salt/pepper in bowl
with potatoes. Stir until well blended. Stir
in chopped eggs. Cover & refrigerate
several hours until cold.

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

Stroganoff Casserole

1 (12 oz) pkg. wide egg noodles
1 lb. ground chuck
1 small onion, chopped
1 green bell pepper, chopped
8 oz. fresh mushrooms, sliced
1/2 C. beef broth
1 (6 oz) can tomato paste
1/2 tsp. dried oregano
1 (8 oz) tub sour cream
1 (12 oz) tub small curd cottage
cheese
1 tsp. garlic poswer
1 tsp. salt
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Cook noodles accordg. to pkg.
directions; drain & keep warm. Cook
ground chuck in large skillet, stirring
until it crumbles, drain. Stir in onion,
bell pepper & mushrooms; cover &
cook over medium-high heat 10
minutes until vegetables are tender,
stirring occasionally. Stir in beef broth,
tomato paste & oregano; set aside.
Combine sour cream, cottage cheese,
garlic & salt; add noodles, tossing to
coat. Spread half of noodle mixture
in lightly greased 9 X 13″ baking dish.
Top with half of meat mixture, half of
mozzarella & Parm. cheeses; repeat
layers with remaining noodles & meat
mixture. Cover & bake 25 minutes.
Sprinkle with remaining cheeses &
bake, uncovered, an additional
10 minutes. Serves 6

(recipe: mrfood.com)
——————————

Strawberry Shortcake Pancakes

Prepare 6 hrs. before making
mix together; cover & refrigerate.
(This will make the syrup)

3 C. strawberries, quartered
1/4 C. sugar

Streusel:

1/2 C. sugar
1/2 C. flour
3 T. butter, softened
(do not melt)

Pancakes:

2 2/3 C. flour
1/4 C. sugar
2 T. baking powder
1 1/2 tsp. salt
1/3 C. canola oil
2 eggs
2 1/2 C. milk
1 C. chopped strawberries (in
very small pieces)

Whipped cream (optional topping)

Preheat griddle 300-325 degrees F.
Spray griddle with nonstick spray
=
Streusel:
In small bowl mix flour & sugar; cut
softened butter into flour/sugar until
it creates coarse crumbs; set aside

Pancakes:
In large bowl mix flour, sugar,
baking powder & salt; add oil,
eggs & milk. Whisk until just
combined – do not overmix.
Gently fold in 1 C. chopped
strawberries.
Ladle pancake batter onto griddle
& let cook 1 minute. Sprinkle about
2 T. streusel on top of each pancake.
while cooking. When bubbles form
on top of pancake, flip it over & allow
it to cook 2 additional minutes or
until cooked through.
Remove pancakes to a plate & keep warm.
Serve with strawberry syrup mixture &
whipped cream, if desired.
Serves 20

(recipe: tastesoflizzyt.com)
=======================

Looking at the weather for the rest of the week
it’s looking like we’re going to have rain/thunder-
storms for the entire week – high temps maybe
75 degrees F.  ENOUGH with the rain & gloom,
already!

Not much else going on today; grandson is
asleep on the couch while his dad gets a few
things done at work – shouldn’t be here very
long.

Hope you have a nice, sunny DRY day today!

Hugs;

Pammie

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One CommentLeave a comment

  1. Now it is catch up for you. But take to relax too.


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