Welcome to SUMMER!

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The sun is shining brightly (very little breeze) and we’re supposed to get up to 90 degrees F. today! I was out in it earlier – trip to library, Krogers & Gordon Food Service and am happily ensconced in my nice air-conditioned house writing to you!

Was a bit shocked to see that our gas prices are up, again: $2.75/9 (last time I checked they were in the $2.50 range – sigh).

While shopping I was ‘thinking’ about buying some pork spare ribs – saw a BIG package of them for $101.00!!! (now that I think about it – I believe they were beef, not pork – but really – WHO has that kind of money to buy those??? . . . guessing, obviously SOMEBODY does or they wouldn’t have them for sale, right?) Whew! Now THAT’S what I call Sticker Shock! Our local Krogers is going through an entire store re-do which makes shopping almost twice as long as you attempt to find items you ‘used’ to know where they were! I ran around many aisles just trying to find cookies, paper towels and dried cranberries (yes, I know – weird assortment, but hey! we needed them!). Finally found the cookie aisle moved WAY up by the checkout – sigh (will have to remember that for future reference). While they are doing this re-model they moved SOME of the fruits to the very front of the store (where ALL of the produce used to be) . . . mind you, LAST week they had the fresh fruits (strawberries/blueberries/blackberries, etc) up front. Today they moved the entire BAKERY to that area! Go figure! I just sort of thought: “Check off that area as I’m never going there again!” Sigh…they moved the bread/buns aisle by the veggies/produce – WHY? What kind of logic is THAT? Their logic is way beyond me . . . I know when Meijers first opened they offered customers maps on sheets of paper so you could FIND what you were looking for – think I might just send a suggestion to Kroger.com for that very thing. I saw a LOT of frustrated customers attempting to find what they USED to buy and KNEW where it was. Change – I’m not one for much of that…

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

No-Bake Peach Chiffon Pie

1/4 C. water
1 pkg. peach Jell-O
2 (6 oz, ea) tubs peach yogurt
1 (8 oz) tub Cool Whip, thawed
1 C. peaches or oranges, diced
6 peach slices, for garnish
1 graham cracker pie crust

Mix water & Jell-O in glass bowl
& microwave on High 1 minute.
Whisk in yogurt & Cool Whip; stir
in diced peaches then pour into
crust. Refrigerate until set. Top
with peach slices before serving.
Serves 6

(recipe: realhousemoms.com)
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Crockpot Honey Buffalo Turkey Breast

1 (3 lb) turkey breast, bone in, skin on
1 C. Franks Red Hot (original)
1/4 C. honey
1/4 tsp. black pepper
4 tsp. melted butter

Place turkey breast in crockpot. In
small bowl combine Frank’s Hot sauce,
honey & pepper – stir until smooth. Pour
half of sauce over turkey (save remaining
sauce in fridge). Cover & cook on Low 5
hours. Heat remaining sauce in microwave
until warmed. Remove turkey breast &
remove skin & bone. Slice & serve with
warmed sauce. Serves 6

(recipe: themagicalslowcooker.com)
———————————————

 Garlic Butter Salmon

5 cloves garlic, minced
1/4 C. grated Parmesan (plus
more for serving)
juice of 1 lemon
1 tsp. Italian seasoning
4 T. melted butter
kosher salt
3 zucchini, cut into half moons
2 T. olive oil
4 (6 oz, ea) salmon fillets
ground black pepper
torn fresh parsley (garnish)

Preheat oven 375 degrees F.
In medium bowl mix garlic, Parm.
cheese, Italian seasoning & melted
butter – season with salt.
Parchment Packets:
Cut four sheets of parchment; place
1/4 of zucchini in middle & drizzle
with 1/2 T. olive oil. Place salmon
on top & brush with garlic butter
marinade; season with pepper.
Bring two sheets together & fold
down over salmon then tightly roll up
sides-repeat until you have four packs.
Place packs on a baking sheet & bake
15 minutes, until salmon is cooked
through. Open packs, garnish with
parsley & Parmesan cheese. Serves 4

(recipe: delish.com)
——————————————

5 Gallon Party Punch

5 gallon drink dispense
1 (12 oz) can frozen lemonade
concentrate
1 (12 oz) can frozen orange juice
concentrate
1 (12 oz) can frozen pink
lemonade concentrate
1 (46 oz) can pineapple juice
4-6 pkgs. Peach Mango Kool-Aid
4 C. sugar
3-4 pkgs. Orange Crystal Light
water
1 (regular size) pkg. ice
2 (2 liter, ea) bottles Sprite or 7-Up

In bottom of drink dispenser place
frozen lemonade, frozen orange
juice, frozen pink lemonade, Kool-Aid,
4 C. sugar, pineapple juice & 3 pkgs.
Crystal Light. Pour 1 pitcher full of
water over top & stir well, allowing
frozen concentrates to melt &
incorporate. Add ice – stir to combine.
Add enough water to fill to 4-gallon
marker (on inside of dispenser) or
until there are about 5 inches of space
remaining in container. Add Sprite or
7 UP & stir well. Taste & add another
pkg. of either Kool Aid or Crystal Lite
if it’s not a potent as you would like.
Cover container & serve.

(recipe: jamiecooksitup.net)
———————————–

Zucchini Cheddar Puff Casserole

2 lb. zucchini or yellow squash (sliced
1/4″ thick) 7 Cups
1 C. sour cream
2 egg yolks, beaten
2 T. flour
1/2 tsp. onion salt
1/4 tsp. pepper
1 1/2 C. shredded Cheddar cheese
3 egg whites
4 T. seasoned bread crumbs
2 tsp. butter

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray.
In medium saucepan cook squash,
covered, in a small amount of water
3-5 minutes. Drain well & spread evenly
prepared dish. In a bowl, combine sour
cream, egg yolk, flour, onion, salt/pepper;
stir in cheese. In another bowl beat egg
whites until fluffy, stiff peaks form; fold
into sour cream mixture – spoon onto
squash in dish. Mix bread crumbs & butter
& sprinkle over top. Bake 20-25 minutes.
Serves 4-6

(recipe: simply-gourmet.com)
———————————————

Pork Chop Casserole with Rice

1/4 C. flour
1 tsp. salt
1/2 tsp. black pepper
4 (1-inch thick) boneless pork chops
2 T. vegetable oil, divided
8 oz. mushrooms, sliced (about 2 C)
1 C. finely chopped onion
2 T. chopped fresh basil
salt/pepper
1 (14.5 oz) can beef broth
1 (10.5 oz) can golden mushroom soup
1 1/2 C. rice mix*

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. Place flour,
salt/pepper into zip-lock bag & shake
to mix. Add chops & shake to lightly
coat. In large heavy skillet (big enough
to hold all of chops) heat 1 T. oil over
medium-high heat until oil shimmers.
Add chops & brown about 3 minutes
on each side until golden brown. Remove
from pan to a plate & add remaining oil
to pan; saute onions & mushrooms until
onions are translucent & mushrooms begin
to brown, about 5 minutes. Sprinkle with
additional salt/pepper & fresh basil. In a
bowl, mix broth & soup until well
combined – microwave 2 minutes on
High until hot. Place rice in baking dish &
pour soup mixture over. Arrange chops on
top & spoon mushroom mixture over &
around chops. Cover with foil & bake 45
minutes until rice is tender & has absorbed
most of liquid. If there is too much liquid,
remove foil & return to oven, uncovered,
10 minutes. Serves 4

*Any type of rice will work but poster
prefers a mixture of long grain & wild
rice for color/flavor/nutritional value

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

Creamy Dill Corn-on-the-Cob
(crockpot)

4 ears corn
1 C. whipping cream
1/4 C. fresh dill, chopped
2 T. butter, melted
1/4 C. water
salt, to taste

Chop each ear of corn into 3 sections &
place in crockpot. Combine melted
butter & water together & pour over
corn. Cover & cook on High 1 1/2 hours
or Low 3 hours. In a bowl combine
cream & dill; mix well. When corn is
cooked, pour cream/dill over corn-
stir cobs around to coat completely.
When serving, sprinkle with salt, to
taste.

(recipe: just2sisters.com)
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Garden Pea Salad

2 cans very young early peas, drained
very well
1/4 C. chopped onion
2 hard boiled eggs, crumbled
2-3 T. mayonnaise
chopped pimento (optional)

Place peas, onions, eggs & mayo
in large bowl & stir to combine.
Season to taste, add pimento,
if using.

(recipe: Paula Dean)
————————————-

Mozzarella Stick Onion Rings

2 large white onions
3-4 slices mozzarella cheese
2 C. flour
5 eggs
2 C. bread crumbs
oil, for frying

marinara sauce – for dipping

Peel & cut onions into rings, then
separate rings. Slice cheese into 4
even strips & place a smaller onion
ring in center of a larger one. Fill the
gap between the rings with strips of
cheese – repeat with remaining rings/
cheese & freeze them 1 hour.
Place flour, eggs & bread crumbs in three
separate shallow dishes (pie plates work
well). Dip each frozen ring into flour, then
egg, then breadcrumbs then back into egg
and one last time into breadcrumbs. Repeat
with remaining rings.
Heat oil in large pot over high heat. Fry rings
until golden brown, being careful not to fry
them too long as cheese may ooze out
completely. Drain rings on paper towels &
serve with marinara. Makes 9-12 rings

(recipe: buzzfeed.com)
——————————————

Frozen Desert Treat

1 large box strawberry Jell-O
1 (10 oz) pkg. frozen strawberries
1 (15 oz) can crushed pineapple,
drained
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) pkg. cream cheese, softened
2 bananas, sliced
1/2 – 1 C. chopped nuts, optional

Mix all ingredients together in a large
bowl; pour into 9 X 13″ baking dish.
Place in freezer for a few hours or
overnight.

(recipe: Vicki Suddaby-Facebook)

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

On the subject of ‘change’ – I have never been
one to have patience when it comes to learning
something new (well – except in the area of
crafts) . . . today I was perusing the Kroger ad
for groceries and noticed they had devoted the
entire inside/center pages to a ‘new’ thing: a
Kroger coupon “app”. I mentioned it to middle
son (who LOVES delving into anything techie)
and he said: “Oh, yeah Mom – that’s real easy!”
I (of course) ask for his help and he gets me almost
set up – (I had to go to the ‘app’ store on my phone
and set up an account there & get that synced
with my Kroger account. THEN you’re supposed
to click on the coupons you want to use that
day and when you’re in the checkout – you
show the cashier your phone ‘app’ and it
automatically applies those coupons to your
account – DIDN’T THEIR OLD system do that
just using your Kroger card? GOOFY! I did a few
coupons-to-phone then thought about it: I am
NOT one to remember WHICH coupons I loaded
onto the phone LET ALONE remember to go TO
the app. & then show it – FORGET IT! Yep, I’ll
admit it – I’m TOO OLD for this stuff! I’ll just be
happy using my PAPER/I-CLIPPED-THEM-MYSELF
coupons, thank you! (You can now officially
call me an “OLD FOGIE’! (sp?) For the few cents
I’d save using my phone app – I’ll just pass,
thank you.

Hope you’re having a GOOD, STRESS-FREE day!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Hey I’m with you on these apps and digital couponthings. I am from the old school here mr friend.

  2. Change is good… and bad :)(:


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