A little bit of this & that . . .

Kaden on 7-11, free Seven-Eleven slurpee day (1)

Yesterday was 7/11, AND for anyone liking Seven/Eleven slurpees, it was FREE SMALL SLURPEE DAY at all 7/11 stores! Since grandson was here, he & I went to get them. They were not featuring my (newly found) favorite flavor: Peach Lemonade, so I got Vernors – YUCK! TOOOOO sweet! (husband gladly had it); grandson did his ‘usual’ and mixed 3 different flavors – ah, kids!

When we got back home he noticed this on our window:

Kaden on 7-11, free Seven-Eleven slurpee day (2)

Red Admiral butterfly! Took awhile from spotting to taking this photo – right after we saw him he closed his wings! Really beautiful sight!

Today is ‘grandson-free’ day so I’ve spent a good amount of time just reading a new book & relaxing. The weather is 86 degrees F. & overcast but I don’t have any plans for the day other than making Salmon Patties, Mac & Cheese for dinner.

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

Chocolate Raspberry Dessert Bars

Crust:
1/2 C. unsalted butter, melted
1 box yellow cake mix

Toppings:
2 C. semisweet chocolate chips,
divided
2 C. sliced almonds, divided
3 1/2 C. shredded coconut
1 (14 oz) can sweetened condensed
milk
1 1/2 C. raspberry jam

Preheat oven 350 degrees F.
In bowl stir melted butter & cake
mix; press into greased 9 X 13″
baking dish. Sprinkle 1 1/2 C.
chocolate chips & 1 1/2 C. almonds.
Pour condensed milk evenly on top.
Sprinkle top with coconut. Carefully
spoon jam over top as evenly as
possible. Sprinkle with remaining
chocolate chips & almonds. Bake
25-30 minutes until edges are
lightly browned. Let cool before
slicing into bars. Store leftovers
in covered container in fridge.
Makes 24 servings

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

Cucumber Chip Dip


8 oz. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1 T. fresh dill, chopped
1 C. cucumber, shredded/
drained
1/2 tsp. lemon juice
salt/pepper, to taste

crackers, chips or chopped veggies

In medium bowl combine cream
cheese, sour cream & mayo – add
lemon juice, cucumber, dill, salt/
pepper & stir thoroughly to combine.
Refrigerate until thoroughly chilled,
30-60 minutes. Serve cold with
crackers, chips or chopped veggies.
Serves 8

(recipe: 12 tomatoes.com)
—————————————-

Italian Summer Pasta Salad

1 (16 oz) pkg. spiral pasta
3 C. cherry tomatoes, halved
1/2 lb. provolone cheese, cubed
1/2 lb. salami, cubed
1/4 lb. sliced pepperoni, cut in half
1 large green bell pepper, cut into 1″
pieces
1 (10 oz) can black olives, drained
1 (4 oz) jar pimentos, drained
1 (8 oz) bottle Italian salad dressing

Cook pasta accordg. to pkg. directions
until al dente – drain & rinse with cold
water. In large bowl combine pasta with
tomatoes,s cheese, salami, pepperoni,
green pepper, olives & pimentos. Pour
on salad dressing & toss to coat.

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

BLT Skillet

4 oz. uncooked linguine
4 strips bacon, cut into 1 1/2″
pieces
1 plum tomato, cut into 1″ pieces
1 clove garlic, minced
1 1/2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 T. grated Parmesan cheese
1 T. minced fresh parsley

Cook linguine accordg. to pkg.
directions. In large skillet cook
bacon over medium heat until crisp.
Remove to paper towels; drain –
reserving 1 tsp. drippings. In
drippings saute tomato & garlic
1-2 minutes until heated through.
Stir in bacon, lemon juice, salt/
pepper. Drain linguine & add to
skillet. Sprinkle with cheese &
parsley – toss to coat. Serves 2

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

Spinach & Cheese Stuffed Chicken

2 boneless breasts
1/4 C. (2 oz) cream cheese
few small slices Pepper Jack cheese
small handful fresh spinach
Parmesan cheese
olive oil
tomato
pepper & garlic salt, to taste

Preheat oven 375 degrees F.
Place cream cheese, Pepper Jack
cheese & a little Parmesan in a
microwaveable bowl -microwave
30-40 seconds. Add spinach and a
little garlic salt/pepper – stir into
softened cheese mixture. Wash
chicken & cut a slit (horizontally)
into each breast – stuff with cheese
mixture. Lightly spray a baking sheet
with nonstick spray & place breasts
on sheet. Sprinkle chicken with
Parmesan, garlic salt & pepper –
drizzle olive oil over top & bake
30 minutes. Remove from oven,
add sliced tomatoes on top of
each & bake 10 more minutes.
Serves 2

(recipe: Courtney Luper – Facebook)
————————————–

Ashleen’s Recipe (crockpot)

1 bag frozen hash browns
1 (16 oz) bag shredded cheese
1 dozen eggs
1 (16 oz) pkg ground breakfast sausage
chopped green onion, to taste
chopped green pepper, to taste
salt/pepper
1 T. ground mustard
1 C. milk

Spray insides of crockpot with
nonstick spray. Add frozen hash
browns & green onion to pot.
Brown sausage in skillet on High;
drain & place on top of hash browns.
Add entire bag of cheese – mix. In a
separate bowl add eggs & whisk
(do not beat). Add mustard, salt/
pepper to eggs – mix in & pour in
crockpot. Cover & cook on Low
6-8 hours.

(recipe: crockpotmoms.com)
—————————–

Coleslaw like KFC

Dressing:
1/2 C. mayonnaise
1/3 C. sugar
1/4 C. milk
2 1/2 T. lemon juice
1 1/2 T. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

Slaw:
1 head cabbage chopped fine
1 medium carrot, about 1/4 C.
chopped/shredded
2 T. minced onion

Combine all dressing ingredients in
large bowl & mix well. Combine
cabbage, carrots, onion & toss well.
Pour dressing over slaw & mix to coat
well. Cover & refrigerate at least
4 hours before serving to allow cabbage
to soak up dressing. (overnight is best)
Serves 10-12

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

Twisted Strawberry Shortcake

2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
1 quart (4 C.) cold milk
2 C. Cool Whip, thawed
1 (12 oz) prepared Angel Food Cake,
cut into 1/2 inch cubes
1/3 C. orange juice
3 C. sliced fresh strawberries
5 oz. white chocolate, grated

Beat pudding mixes with milk in large
bowl using whisk 2 minutes; gently
stir in Cool Whip. Place cake cubes in
large bowl; drizzle orange juice over
cake, then toss to coat. Place half
of cake cubes in deep glass serving
bowl; cover with layers of HALF of
each: pudding mixture, strawberries
& chocolate. Top with layers of
remaining cake cubes, pudding
mixture, strawberries & chocolate.
Refrigerate at least 30 minutes
before serving. Store leftovers in
fridge. Makes 20 servings (1/2 C. each)

(recipe: kraftrecipes.com)
======================

The past few days have found me attempting to find
a new (to me) baby blanket pattern – I’ve tested out
about three now and none are saying: “Hey! Make me!”
so I’m still looking. If I’m going to be knitting from 11 a.m.
to 5 p.m. at the Ice Cream Social, I’m thinking blanket for
starters and probably bringing along either baby hat or
baby headband materials, too – we’ll see. (I like to try to
plan ahead, if possible).

Hope your day is ‘looking up’!

Hugs;

Pammie

Forgot to mention that the road in front of my
house is now almost totally blocked off with
lovely orange cones – they’re cutting out sections
of the edges of the road (nearest our driveway)
and replacing them with new cement. That’s not
a big problem (TODAY) since I really don’t have
anywhere special to go but it sure makes the
traffic in front of our house MUCH worse – can’t
wait to see what around 4:30 – 6:30 p.m. (when
traffic is ‘usually’ backed up in front of our house)
happens – ugh. Oh well – such is life, right? What’s
that old expression? If you can’t fix it, why bother
complaining about it? (grin)

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2 CommentsLeave a comment

  1. smart kid, with slurpies- more the merrier. 🙂

  2. Orange is not my favorite color especially when it is cone shaped.


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