Oh, Boy have I got the RECIPES for YOU!

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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/
divided
3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) instant vanilla pudding mix
chopped nuts & chocolate curls,
optional-for topping

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
servings.

(recipe: tasteofhome.com)
—————————————
Crockpot Blueberry Butter

36 oz. blueberries, pureed (about 5 C.
of puree)
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

IF CANNING:
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.

(recipe:52kitchenadventures.com)
—————————————-

Cold Green Bean Salad

Salad:
1 lb. fresh green beans
1 C. minced red onion
1/4 C. minced celery
1/4 C. chopped red pepper or
pimientos
1 (4 oz) can sliced mushrooms
1 C. grape or cherry tomatoes,
halved

Dressing:
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
chunks

(recipe: deepsouthdish.com)
—————————————-

Crab Bombs
(appetizer)

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)
————————————-

Chicken/Apple/Pasta Salad

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.

(recipe: mynameissnickerdoodle.com)
—————————————-

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/
divided
1/2 C. Monterey Jack cheese, shredded/
divided
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.
Serves 4

(recipe: recipelion.com)
———————————————

No-Bake Mini Peanut Butter
Cheesecakes

Crust:
1 sleeve (9 squares) graham crackers
4 T. unsalted butter, melted

Cheesecake:
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/
cooled

Topping:
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).
Cheesecake:
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
overnight.
Topping:
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.

(recipe: handletheheat.com)

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

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!

Hugs;

Pammie

PS: Gas Prices are staying ‘stable’ for a change:
$2.49/9 – so I filled up today!

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One CommentLeave a comment

  1. I’m enjoying the weather even wearing shorts for the first time in a long time.


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