Another Fun Day in July

13612237_1772119436405819_4684297453681140161_n

   Our middle son took our grandson (10) out looking for “Pokemon” – (they are imaginary creatures in a tv series/game, etc. There is a new phone ‘app’ called “Pokemon Go!” which is sort of like geocaching where you enter in your area into your phone and then go ‘walking’ – it shows up on your phone where the ‘Pokemon” are located. Not sure just which Pokemon is in the above photo (since it’s imaginary, it only shows up on your phone) but grandson & son had a good time doing it!

Our wild black raspberries are at their peak now – going to let the grandson know in a little while; he LOVES picking & eating them (with sugar & Cool Whip on top, of course!)


Strawberry Cheesecake Salad

1 (3.4 oz) box cheesecake or white
chocolate pudding mix
1 (12 oz) Cool Whip, thawed
3 (6 oz, ea) tubs strawberry yogurt
1 lb. fresh strawberries, sliced
3 bananas, sliced (slice just before
serving or they will turn brown)
3 C. miniature marshmallows
(optional)

Place Cool Whip, pudding  mix &
yogurt in large bowl; whisk, cover
& refrigerate until just before
serving (at least 1 hour). When
ready to serve: slice strawberries &
bananas. Remove pudding mixture
from fridge & gently fold in fruit &
marshmallows (if using) – stir gently
to combine. Serve immediately.
Serves 8-10

(recipe: cakescottage.com)
—————————————

Chicken Alfredo Stuffed Shells

30 large pasta shells
1 lb. boneless skinless chicken
breasts, cooked/shredded
1 1/2 C. cottage cheese
1 C. freshly grated Mozzarella cheese
1/2 C. shredded Parmesan cheese
1/2 C. shredded Romano cheese
1 egg, beaten
1/2 tsp. pepper
1/2 tsp. salt
1 (15 oz) jar garlic alfredo sauce
fresh parsley – chopped, garnish

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Prepare shells to al dente accordg.
to pkg. directions; drain & pat shells dry
with paper towels. In large bowl combine
Mozz, Parm & Romano cheeses. Remove 1/2
C. for topping. Add cottage cheese, egg,
pepper/salt & stir until combined. Add
chicken & stir until completely combined.
Spoon 1 C. alfredo sauce on bottom of
prepared pan. Stuff shells with chicken
mixture either using a spoon or small
scoop. Arrange shells in pan in single
layer; spoon remaining sauce over shells.
Sprinkle tops with reserved cheese. Bake
20 minutes until cheese is lightly browned &
bubbly. (garnish top with parsley, if desired)
Serves 6

(recipe: julieseatsandtreats.com)
————————————————

Lemon-Poppy Seed Salad Dressing

1/2 C. frozen lemonade concentrate,
thawed
1 tsp. Dijon mustard
2/3 C. vegetable oil (do not us extra
virgin)
1 T. poppy seeds

To the container of a blender add
lemonade concentrate and mustard;
pulse to blend. Add vegetable oil a
little at a time, slowly & in a steady
stream. (Takes about 60 seconds to
fully emulsify). Add poppy seeds &
pulse to combine. Refrigerate until
ready to use. Makes 1 Cup

(recipe: bakeatmidnite.com)
——————————————

Greek Chicken Sheet Pan Dinner

1 lb. chicken thighs
1 lb. early potatoes
juice & zest of 1/2 lemon (or to taste)
1 tsp. dried oregano
salt/pepper
3 cloves garlic
1/4 C. olive oil
1/2 C. chicken broth

Preheat oven 375 degrees F.
In large bowl mix lemon juice,
lemon zest, oregano, salt/pepper,
garlic & olive oil. Add chicken &
potatoes & toss to coat. Transfer
everything to a sheet pan with a
rim. Add chicken broth, cover with
foil & bake 20 minutes. Uncover &
continue baking at 390 degrees F.
for 25-35 minutes until chicken &
potatoes are done. (Optional:
place pan under broiler 3-5 minutes
until golden). Serves 2-3

(recipe: kitchennostalgia.com)
——————————————

Watermelon & Spinach Salad

Dressing:
1/4 C. white wine vinegar
1 T. grated lime peel
2 T. lime juice
2 T. canola oil
4 tsp.  minced fresh ginger
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Salad:
4 C. fresh baby spinach or arugula
3 c. cubed/seedless watermelon
2 C. cubed cantaloupe
2 C. cubed English cucumber
1/2 C. chopped fresh cilantro
2 green onions, chopped

In small bowl whisk dressing
ingredients together. Place all
salad ingredients in large bowl
& drizzle with dressing – toss to
coat & serve immediately.
Serves 8

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

TLC Barbecued Ribs
(oven and grill)

4-5 lb. pork baby back ribs
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
1 C. ketchup
1 small onion, finely chopped
1/4 C. firmly packed  light
brown sugar
2 T. white vinegar
2 T. Worcestershire sauce
2 T. prepared yellow mustard

Preheat oven 300 degrees F.
Place ribs, meat side up, in
large roasting pan. In small bowl
combine garlic powder, paprika,
salt/pepper – sprinkle on ribs then
tightly cover with foil. Roast 2 1/2
hours.
In medium bowl combine remaining
ingredients;  mix well & set aside.
Preheat grill to high heat. Brush
ribs with sauce & cook on grill until
sauce begins to caramelize. Cut into
individual ribs & serve with
remaining sauce. Serves 3

(recipe: mrfood.com)
—————————————

Spinach Dip-stuffed Meatballs

1 (8 oz) pkg. cream cheese
1/4 C. cooked spinach
1 T. garlic powder
1 C. shredded mozzarella cheese
1/2 lb. ground beef
1/2 lb. ground pork
1 large egg
1/4 C. chopped parsley
1/2 C. Italian bread crumbs
1 tsp. kosher salt
1/2 tsp. black pepper
2 C. marinara sauce
1/2 lb. cooked fettuccine or
your favorite pasta

Mix cream cheese, spinach, garlic powder
& mozzarella until smooth. Mix ground
beef, ground pork, egg, parsley, bread-
crumbs, salt/pepper until evenly combined.
Take a golf ball-sized handful of the meat
mixture & press it flat in palm of your hand.
Place a spoonful of the spinach dip in center
of meat & fold edges over the dip, sealing
it & rolling it into a ball – repeat with
rest of mixtures. In a skillet over medium-
high heat, sear meatballs about 1 minute,
flip to cook all sides. Add marinara & stir;
cooking about 15 minutes until meatballs
are thoroughly cooked & sauce is thick.
Serve over cooked pasta. (Makes 15-18
meatballs)

(recipe: buzzfeed.com)
—————————————-

5-Ingredient Pie Crust Cookies
(4 hour or overnight recipe)

1 1/4 C. flour
1/2 tsp. salt
1/2 C. butter, chilled
1/4 C. water
cinnamon & sugar mixture

Combine flour & salt in food processor.
Add butter in slices until mixture
resembles coarse crumbs. Add water,
1 T. at a time, until dough forms a ball.
Wrap in plastic wrap & refrigerate 4
hours or overnight.

Preheat oven 400 degrees F.
Roll dough onto floured surface as thin
as you can get it. Cut off rounded edges
so you’re left with a square. Cut dough
into thin slices (1/8-1/4″). Pinch three
slices together at one end, using a
dab of water to help seal ends. Braid
the 3 pieces together until you reach
end of strips. Using your sealed end as
a base, wrap entire braid around that
base. Tuck braid under the cookie &
gently press flat in your hand. Repeat
with rest of dough strips; arrange
cookies on greased cookie sheet. Brush
each cookie with melted butter, then
sprinkle with cinn/sugar mixture. Bake
10 minutes until cookies are just starting
to brown. If you prefer crunchy cookies,
cook a few minutes longer.

(recipe: recipelion.com)

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

Our weather has been great – still
in the 80/low 90’s but sunny; if
you were doing a picnic or going
to the beach it would be perfect
weather for that (me? I stay inside
in my nice air conditioning & knit or
read – Yep – I’m officially a GRANDMA!)

I presented the idea of knitting/crocheting
at the other historical society’s Ice Cream
Social to my group – so far only 2 other
people wish to join me, but that could
change as the date (July 30th) gets
closer – we’ll see. After reading all the
many things you can go see/do there,
I’m anxious to check out their gift shop &
Curiosity Sale (pretty neat title – sure
sounds intriguing!).

Just started another charity knit (Yes, I
hear you – ANOTHER ONE???). This one
caught my eye on Facebook – I’m thinking
this will be a one-time-thing for me, but
it’s knitting scarves for our service people.
The ‘neat’ thing is: they are only 4 inches
wide and 36 inches long – I can do that in
a few hours! I’ve done one and am about
a little over half way done with the second.
They ask for blues/browns/olives/grays/
maroon & black (no red/white/blue) – these
scarves are for service people when they are
OFF duty, more as a “We’re thinking of you”
type of thing. If you think you might be
interested, here’s their website:

Our weather has been great – still
in the 80/low 90’s but sunny; if
you were doing a picnic or going
to the beach it would be perfect
weather for that (me? I stay inside
in my nice air conditioning & knit or
read – Yep – I’m officially a GRANDMA!)

I presented the idea of knitting/crocheting
at the other historical society’s Ice Cream
Social to my group – so far only 2 other
people wish to join me, but that could
change as the date (July 30th) gets
closer – we’ll see. After reading all the
many things you can go see/do there,
I’m anxious to check out their gift shop &
Curiosity Sale (pretty neat title – sure
sounds intriguing!).

Just started another charity knit (Yes, I
hear you – ANOTHER ONE???). This one
caught my eye on Facebook – I’m thinking
this will be a one-time-thing for me, but
it’s knitting scarves for our service people.
The ‘neat’ thing is: they are only 4 inches
wide and 36 inches long – I can do that in
a few hours! I’ve done one and am about
a little over half way done with the second.
They ask for blues/browns/olives/grays/
maroon & black (no red/white/blue) – these
scarves are for service people when they are
OFF duty, more as a “We’re thinking of you”
type of thing. If you think you might be
interested, here’s their website:

https://opgrat.wordpress.com/2014/01/17/scarves-for-troops/

 

Not much else new – we have a Sunday School

picnic to attend Saturday – I have NO idea what
to prepare food-wise! (We’re pretty much tired
of baked beans/potato salad & cole slaw here).
I signed up under the Salad category – who knows?
I have TONS of recipes at my disposal, just can’t
seem to wrap my mind around which to make!

Hope you’re having a great week so far!

Hugs;

Pammie

 

Advertisements

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2016/07/07/another-fun-day-in-july/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: