Not much going on around here lately – went to our local Senior Center garage sale today and picked up a few ‘goodies’ – total spent: $2.25! Did a quick trip to the grocery store for meat. Have you ever had it where you just can’t seem to come up with anything/ideas for what to cook for dinner? UGH! I checked the freezer – no inspiration there so went shopping. Sometime soon we’ll be having Beef Stir-Fry, Steak & Eggs, Chicken (in some form) and Pork Steaks. Also got the fixin’s to make baked beans & Green Bean Casserole – that should hold us for awhile (hopefully). My only ‘other’ thought was Spaghetti & Meatballs (& garlic bread, of course) – the guys LIVE on that stuff; me? I’m not so excited about spaghetti (Husband has told me he’d be happy if we had it EVERY week – UGH!). There are SO many great-sounding recipes coming in it’s hard to choose! Here ya go:
Chocolate Chip Cookie Delight Dessert
(8 hour or overnight recipe)
1 (16.5 oz) tube refrigerated chocolate
chip cookie dough
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (12 oz) tub Cool Whip, thawed/
3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
1 (3.4 oz) instant vanilla pudding mix
chopped nuts & chocolate curls,
Preheat oven 350 degrees F.
Let cookie dough stand at room temp.
5-10 minutes to soften. Press dough
into an ungreased 9 X 13 pan & bake
14-16 minutes until golden brown.
Cool on wire rack. In large bowl beat
cream cheese & powdered sugar until
smooth; fold in 1 3/4 C. Cool Whip –
spread over cooled crust. In large bowl
whisk milk & pudding mixes 2 minutes;
spread over cream cheese layer. Top
with remaining Cool Whip & sprinkle
with chopped nuts & chocolate curls,
if desired. Cover & refrigerate 8 hours
or overnight until firm. Makes 15
Crockpot Blueberry Butter
36 oz. blueberries, pureed (about 5 C.
1 C. sugar
2 tsp. cinnamon
1/2 tsp. ground nutmeg (optional)
1/4 tsp. ground ginger (optional)
zest of 1 lemon
Place pureed blueberries in crockpot;
cover & cook on Low. After 1 hour, stir
puree & prop open lid using a spatula
or wooden spoon. After 4 hours, add
spices, sugar & lemon zest. If it hasn’t
thickened much, remove lid & cook on
High 1 hour. Place mixture in food
processor or blender & process until
smooth. Store in air-tight container
refrigerated. Makes about 2 pints
Place mixture into sterilized jars,
leaving 1/2 inch of head space. Wipe
rims & screw on lids. Process in boiling
water canner for 10 minutes. Store jars
in cool, dark place.
Cold Green Bean Salad
1 lb. fresh green beans
1 C. minced red onion
1/4 C. minced celery
1/4 C. chopped red pepper or
1 (4 oz) can sliced mushrooms
1 C. grape or cherry tomatoes,
1 C. olive or canola oil*
1/4 C. apple cider vinegar
2 T. fresh squeezed lemon juice
4 tsp. Creole mustard
2 T. sugar
1/2 tsp. Creole or Cajun seasoning
1 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. crushed red pepper flakes
Whisk together dressing ingredients; pour
into a saucepan & heat to dissolve sugar;
set aside to cool. Trim & blanch green beans
by boiling for 2 minutes, then plunge into a
bowl of ice water. Mix green beans with all
other salad ingredients (except tomatoes).
Pour dressing over & toss to coat.
Refrigerate several hours or overnight. Just
before serving bring salad to room temp.;
add tomatoes & stir to coat. Serves 4-6
* OR vegetable, sunflower or safflower oil
NOTE: You can also make this adding
1 lb. cooked tiny new potatoes or small
red potatoes (cooked) cut into bite-sized
1 lb. crab meat
1 egg, beaten
1 C. Ritz crackers, crushed
1 tsp. yellow mustard
2 T. fresh lemon juice
2 T. fresh parsley, chopped
1 tsp. Old Bay seasoning
1 T. Worcestershire sauce
Preheat oven 350 degrees F.
Place crab meat in a bowl – pick
out any stray shell fragments.
Add crushed crackers, Old Bay &
parsley. In separate bowl combine
egg, mustard, lemon juice & Worc.
sauce – whip with a whisk until
smooth. Pour egg mixture over
crab meat mixture & gently mix
careful not to break up large
lumps of crab. Mold into
golfball-sized balls & place on a
cookie sheet. Bake 30 minutes
then drizzle with melted butter –
allow to cool.
(recipe: Marys Recipe Exchange)
1 (12 oz) pkg. corkscrew pasta
2 C. red seedless grapes, cut in half
2 c. cooked chicken, cubed
2 ribs celery, sliced thin
2 medium Granny Smith apples,
chopped into bite-sized pieces
1 1/2 C. mayonnaise
2 T. honey
2 T. white vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poppy seeds
Cook pasta accordg. to pkg. directions;
rinse in cold water & drain well. In large
bowl mix cooked pasta, chicken, grapes,
celery & apples. In small bowl whisk
remaining ingredients & pour over pasta;
toss until well combined. Serve
immediately. Refrigerate any leftovers in
air tight container.
Beefy Chile/Cheesy Bake
2 C. crushed tortilla chips
2 T. water
1 large egg, slightly beaten
1 lb. ground beef, cooked/drained
1 envelope dry onion soup mix
1 (4 oz) can diced green chiles
1/2 C. Cheddar cheese, shredded/
1/2 C. Monterey Jack cheese, shredded/
1 1/2 C. salsa (your choice)
1/2 C. green bell pepper, diced
Preheat oven 350 degrees F.
Spray 9 inch square baking dish with
nonstick spray. Combine chips, water
& egg in small bowl; press into prepared
dish & bake 10 minutes.
Combine beef, soup mix, chiles, 1/4 C.
Cheddar & 1/4 C. Mont. Jack cheese in
medium bowl; spread over tortilla crust.
Top with salsa, bell pepper, remaining
Cheddar & Mont. Jack cheeses. Bake
25-30 minutes until cheeses are melted.
No-Bake Mini Peanut Butter
1 sleeve (9 squares) graham crackers
4 T. unsalted butter, melted
8 oz. cream cheese, room temp.
1/3 C. creamy peanut butter
1/2 C. sugar
1 tsp. vanilla
2/3 C. heavy cream
4 oz. semisweet chocolate, melted/
1/2 C. semisweet chocolate chips
1/4 C. heavy cream
mini peanut butter cups, chopped
Spray a mini cheesecake pan* with nonstick
spray. Place graham crackers in food processor
& pulse until fine. Add melted butter & pulse
until moistened. Divide mixture in prepared pan,
about 1 heaping T. in each. Firmly press into bottom
of each cavity (a small glass or other small object
makes it easier).
In large bowl using elec. mixer, beat cream cheese,
peanut butter & sugar on medium-high speed
until creamy & well combined. Add vanilla & cream,
continue to beat until well combined & thickened.
Pour in melted chocolate & beat until combined –
divide mixture among each cavity & cover with
plastic wrap. Chill until firm, at least 4 hours or
Place chocolate chips in medium heatproof bowl.
In small saucepan heat cream just until simmering;
pour over chocolate chips & let stand 3 minutes
before stirring – stir until mixture is melted & smooth.
Pour mixture over each cheesecake, allowing to
barely drip down sides. Top each cheesecake with
chopped peanut butter cups. Serve or cover & store
in fridge up to 2 days. Makes 12
*If you don’t have a mini cheesecake pan, use a mini-
muffin tin – make sure to line with paper or foil liners,
otherwise crust might crumble & cheesecake might
stick when removing from tin.
A little later today I’ll be getting the
grandson from the bus stop – his Dad
was asking what days were better for
us to watch him once school is out.
Guess I’m really ‘dense’ because I
really didn’t grasp that happening
until I looked at the calendar – that’s
probably 3 (or less) weeks away! WOW!
Our weather has really been ‘cooperating’
lately – in the high 70’s, a few 80’s, sunny
& breezy. We even had ‘thundershowers’
yesterday evening – no thunder, very little
rain! Looking at the rest of the week into
next week it looks like we WILL be getting
some storms – that’s OK – the rain is good
for the plants & animals.
Hope you’re beginning to enjoy SUMMER
and taking a few naps/breaks in your day!
PS: Gas Prices are staying ‘stable’ for a change:
$2.49/9 – so I filled up today!