Happy Saturday!


Here we are at Saturday again – it’s 50 degrees F, grey & chilly but I’m not going to let that stop me! (I have a tendency to adjust my moods by whether it’s sunny out or not – that’s not a good idea). Looking at the weather for the coming days, mostly 50’s & rainy – oh, goody . . . looks like LOTS of knitting is in store!


Crockpot Chicken Taco Soup

2 lb. boneless skinless chicken
breast tenderloins
1 C. chopped onion
2 cloves garlic, finely chopped
2 T. cumin
1 T. dried oregano
1 T. smoked paprika
1 tsp. chili powder
1 (15 oz) can whole kernel corn,
1 (15 oz) can green beans, drained
1 (15 oz) can black beans, drained/
1 (15 oz) can red kidney beans drained/
2 (15 oz, ea) diced tomatoes with
green chiles, undrained
1 (6 oz) can tomato paste
1 qt. chicken stock
1 C. Mexican-style shredded cheese
1/4 C. fresh chopped cilantro – garnish

Add chicken, onion & garlic to crockpot;
cover & cook on High 1 hour. Add all
spices, corn, green beans/black beans/
kidney beans, diced tomatoes, tomato
paste & chicken stock; mix to combine.
Turn heat to Low, cover & cook 6-7
hours until chicken is very tender & falling
apart. Before serving remove chicken &
shred then add back to soup. Serve topped
with cheese & pinch of cilantro (if desired).
Serves 8

(recipe: Kraft recipes)

Old-Fashioned Cinnamon Teacake

8 T. butter
1/2 C. sugar
1 T. cinnamon
1 C. self-rising flour
1/3 C. milk

1 T. butter, melted
1 T. sugar
1/2 tsp. cinnamon
1/4 C. sugar
1 1/2 tsp. cinnamon

Preheat oven 350 degrees F.
Lightly spray a 6 inch round cake
pan with nonstick spray. Melt 7
T. butter. In medium bowl mix melted
butter, 1/2 C. sugar, 1 T. cinnamon &
self-rising flour to form a soft dough.
Add milk & mix until smooth – pour
into prepared pan. Bake 15-20 minutes.
Remove from oven; once cake is cooled
enough to handle, remove from pan &
place on a serving dish.
In a saucepan melt 1 T. butter & mix with
1 T. sugar & 1/2 tsp. cinnamon; spread
over top of cake. In small bowl stir
together the remaining 1/4 C. sugar &
1 1/2 tsp. cinnamon – sprinkle over cake
top. Makes 1 6″ round cake.


Curried Chicken Salad
(overnight recipe)

1 lb. chicken cut into small
pieces (breast meat works best)
2 T. olive oil
1 1/2 tsp. curry powder
1 1/2 tsp. ground cumin
1 tsp. turmeric
3/4 C. plain yogurt
1/2 C. prepared hummus
1 apple, diced small
1/2 C. golden raisins
2 scallions, sliced thin

Mix curry, cumin & turmeric in
medium bowl. In gallon ziplock bag
add chicken, oil, 1/2 of spice mixture,
salt/pepper & 1/4 C. yogurt – stir or
shake to coat. Refrigerate 20 minutes
or overnight. Heat 1-2 T. oil in heavy
skillet – sear chicken until cooked
through, about 5 minutes per side
depending on size. Remove from
skillet & place on cutting board to
cool approx. 10 minutes. Add to
remaining spices 1/2 C. yogurt &
hummus, apple, raisins & scallions –
season with salt/pepper. When
chicken has cooled at bit, shred
meat using 2 forks, into bite-sized
pieces; add to bowl & stir to combine.
Refrigerate overnight for best results.
Serves 4

(recipe: bowlofdelicious.com)

Tomato/Bacon Nibbles

24-30 cherry tomatoes
1 (16 oz) pkg. bacon, crisply
cooked & crumbled
2 T. fresh parsley, chopped
1/2 C. green onions, finely chopped
3 T. grated Parmesan cheese
1/2 C. mayonnaise

Cut a thin slice off top of each tomato.
Cut a thin slice off bottoms (so they
can stand up). Scoop out & discard
tomato pulp; place tomatoes, upside-
down on paper towel to drain 10
minutes. Mix bacon & remaining
ingredients in small bowl. Using a
small spoon, stuff tomatoes. Serve
immediately or chill up to 2 hours.
Makes 2 – 2 1/2 dozen.

(recipe: gooseberrypatch.com)

Triple Cheese Baked Ziti

1 lb. ziti pasta
1 (15 oz) tub ricotta cheese
3 C. (12 oz) shredded mozzarella
cheese, divided
1 tsp. garlic powder
1/2 tsp. salt
1 T. chopped fresh parsley
1 (28 oz) jar spaghetti sauce
1/2 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In large pot of
boiling water cook ziti until just
barely tender; drain & place in
large bowl. Add ricotta cheese, 1 1/2
C. mozz. cheese, garlic, salt & parsley.
Mix well & spread half of spaghetti
sauce in baking dish. Spoon ziti
mixture into dish, cover with
remaining spaghetti sauce, then
sprinkle with Parm. cheese. Bake
25 minutes then top with remaining
mozz. cheese & bake an additional
10 minutes until heated through.
Serves 6

(recipe: mrfood.com)

Chocolate Mint Muffins
(this recipe uses Andes Mints
candies – those little chocolate/
mint wafers)

1 3/4 C. flour
1 1/4 C. brown sugar, packed
2/3 C. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
pinch salt
1 C. Andes Mint candy (chopped
into pieces)
3/4 C. milk
1 T. vinegar
2 large eggs
1/3 C. vegetable oil
1 1/2/ tsp. coffee extract

1 C. Andes mints- chopped,
for sprinkling on top

Preheat oven 350 degrees F.
Line 16 muffin tins with liners.
Combine milk & vinegar in small
cup. In large bowl whisk flour,
brown sugar, cocoa, baking powder
& baking soda, salt. Add in chopped
mint candy & stir to incorporate.
In separate bowl mix milk mixture
& eggs – whisk. Add oil & coffee
extract-whisk to combine. Pour
into dry mixture & carefully fold in;
do not overmix. Scoop mixture into
prepared tins 3/4 ths full. Bake 23-25
minutes until toothpick inserted into
center comes out clean. Let cool in
pan then transfer to wire rack to
cool completely. Makes 18.

(recipe: kleinworthco.com)

Green Bean & Wild Mushroom Casserole

3 C. milk
1 bay leaf
1/2 C. butter, divided
1/4 C. flour
1/4 tsp. Dijon mustard
nutmeg, to taste
salt/pepper, to taste
1 C. shredded white Cheddar cheese
1 1/2 C. fresh green beans, cut into
2 inch pieces, blanched or steamed
3 C. mushrooms: Portabella, cremini
or shiitake, sliced
1/2 C. soft bread crumbs
1/2 C. shredded Parmesan cheese

Preheat oven 350 degrees F.
In saucepan over medium-high heat bring
milk & bay leaf nearly to a boil. In another
saucepan over medium heat, melt 1/4 C.
butter. Add flour to butter & cook,
whisking constantly, 2 minutes. Remove
bay leaf from milk; slowly add milk to
butter, whisking constantly. Stir in mustard,
nutmeg, salt/pepper. Cook, stirring occasionally,
until thickened, 5 minutes. Remove from heat,
add Cheddar cheese & stir until cheese melts.
Fold in green beans & mushrooms; transfer
to a buttered 2 qt. casserole dish. Melt
remaining butter; toss with bread crumbs.
Sprinkle Parmesan cheese & bread crumbs
over top. Bake, uncovered, 50 minutes until
bubbly & golden. Serves 8

(recipe: gooseberrypatch.com)

Not really sure just what’s going on with my computer – size of fonts; sorry if the recipes are coming up really small or really BIG – I’ve tried to fix it and what you see is the BEST results! Goofy!

Hope you have a great day,






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2 CommentsLeave a comment

  1. Soup is always good on a chilly day. Have a nice weekend!

  2. Them darn electrical machines seem to have a mind of their own. But don’t worry we understand!

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