LOTS of Recipes for ya!


Our weather is STILL beautiful – in the 80’s & sunny with a slight breeze . . . perfect BEACH weather (if you’re so inclined – me, I’d rather just look at it out the window). Today is my ‘day off’ from grandson (we had him Monday, Tuesday & Friday and I’m ready for a break! Yesterday he arrived around 8:45 VERY tired; seems he had a sleep-over at his house with his friends and didn’t get much sleep. He ended up napping on our couch for almost 4 hours – then his Dad arrived to pick him up! (Yes, that made for a VERY easy day of ‘watching’ for us).

Getting in loads of great sounding recipes, so here ya go:


Amish Peanut Butter Cream Pie

1 (9 inch) pie crust, baked/cooled

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

1 small box vanilla instant pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream (or) 1 C. Cool Whip
2 C. whipped cream or 1 (8 oz) tub Cool
Whip, for topping

PB Crumbles:
Using elec. mixer, in medium bowl add
powdered sugar & peanut butter – mix
on medium speed until small PB crumbles
start to come together. If mixture is too
powdery, add a few drops water & larger
nuggets will form. Add half PB nuggets
to bottom of pie shell.

Using mixer, mix pudding, milk & peanut
butter together 2 minutes. Add in whipped
cream, making sure it’s already whipped
(or Cool Whip)-mix lightly. Pour pudding
into pie crust on top of peanut butter
crumbles & top with whipped cream.
Add half remaining peanut butter crumbles
to top whipped cream. Chill at least 1-2
hours to set up before cutting

(recipe: thebakingchocolatess.com)

Summer Veggie Quinoa Salad

1 (15 oz) can chicken broth
1 C. uncooked quinoa
1 1/2 C. frozen corn, cooked/cooled
1 medium cucumber, halved length-
wise & sliced
1 pkg. grape tomatoes, halved
1/2 C. diced smoked Gouda cheese,
(or Feta, if desired)
1/2 C. red onion, diced
1/4 C. minced fresh parsley
1/4 C. olive oil
1/4 C. seasoned rice vinegar
2 T. white wine vinegar
1/2 tsp. mayonnaise
salt, to taste
fresh ground black pepper –
about 4 turns

Combine broth & quinoa in saucepan;
bring to boil, reduce heat to Low. Cover
& simmer 10-15 minutes. Remove from
heat & cool completely. (fluff with fork)
Refrigerate while making rest of salad.
In large bowl combine corn, cucumber,
tomatoes, cheese, red onion & parsley;
toss to gently combine. Add quinoa &
toss again.
In separate bowl whisk olive oil, both
vinegars & mayonnaise. Add salt/pepper
to taste & whisk to combine. Pour half
of dressing over salad & toss to combine.
Test for flavor: add more dressing if
desired. Chill at least 2 hours before

(recipe: amandascookin.com)

Crockpot Thick ‘n Tender Pork Chops

4 (1 3/4 inch thick) pork chops
2 T. vegetable oil
1 small onion, sliced
1 (16 oz) pkg. fresh mushrooms, sliced
2 (10.5 oz, ea) cans cream of mushroom
1 (10.5 oz) can cream of celery soup
1/2 C. white wine (or water)
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. black pepper

Pat chops dry using paper towels;
season with salt/pepper. Heat oil
in a skillet until it shimmers. Cook
chops in skillet 2-4 minutes per side,
until brown. Place chops in a single
layer in crockpot – top with sliced
onions & mushrooms. In small bowl
mix all other ingredients & evenly
pour over top. Cover & cook on Low
6-7 hours until pork is tender.
Serves 4

(recipe: gonnawantseconds.com)

Ground Turkey/Sweet Potato Skillet

2 T. olive oil
1 lb. ground turkey
1 tsp. garlic, minced
1/2 C. onions, diced
1/2 C. yellow bell pepper, diced
1 1/2 C. sweet potato, peeled/diced
pinch red chili flakes
1/2 C. shredded mozzarella cheese
Fresh parsley, for garnish

Preheat oven 400 degrees F.
In cast iron skillet*, heat oil over medium-
high heat. Add turkey & garlic, cook 10
minutes, stirring occasionally. Add onions
& pepper, cook until onions are golden
brown. Add sweet potato, chili pepper,
salt/pepper – cover skillet & cook until
tender, stirring occasionally. If necessary,
add a little more oil or a little bit of water
to cook the sweet potatoes. When potatoes
are tender, add shredded cheese & place
skillet in oven to melt cheese. When cheese
melts, remove from oven, garnish with
parsley & serve. Serves 4

*If you don’t have a cast iron skillet, you
can use a regular skillet & cover handle
with foil before placing in oven.

(recipe: primaverakitchen.com)

Zucchini Onion Pie

3 eggs
1 C. grated Parmesan cheese
1/2 C. oil
1 T. minced fresh parsley
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
3 C. sliced zucchini
1 C. BISQUICK baking mix
1 small onion, chopped

Preheat oven 350 degrees F.
In large bowl whisk first 7 ingredients.
Stir in zucchini, Bisquick & onion – pour
into greased 9 inch pie plate. Bake
25-35 minutes until lightly browned.
Serves 6

(recipe: tasteofhome.com)

Olive Zucchini Spread

2 (8 oz, ea) pkgs. cream cheese,
3 C. shredded zucchini
1 (7.5 oz) jar marinated artichoke
hearts, drained/finely chopped
1/4 C. pimiento-stuffed olives,
1 (4 1/4 oz) can chopped ripe olives
8 cloves garlic, minced
3 T. chopped red onion
2 T. minced fresh cilantro
2 T. lime juice
2 T. olive oil
1 green onion, chopped

1 French bread baguette, sliced,
for dipping

In large bowl combine first 11
ingredients; beat until blended.
Transfer mixture to a serving bowl;
cover & chill at least 4 hours or
overnight. Serve with baguette
slices. Makes 6 cups.

(recipe: tasteofhome.com)

Lemon Blueberry Bread Pudding

1 loaf stale French bread, cut into
1 inch cubes
2 C. milk
2 C. heavy cream
2 C. fresh or frozen blueberries
1 3/4 C. sugar
3 eggs, lightly beaten
1 lemon, zested & juiced
1 tsp. vanilla

1/2 C. powdered sugar
1-2 T. water
2 tsp. freshly squeezed lemon juice

Butter a 9 X 13″ baking dish. Combine
eggs, milk, cream, sugar, lemon zest &
juice and vanilla in large bowl – whisk
together until sugar is completely
dissolved & thoroughly mixed. Add
blueberries & stir until thoroughly
coated, then stir in cubed bread.
Refrigerate 30 minutes.

Preheat oven 350 degrees F.
Pour mixture into prepared dish &
bake 55 minutes until a toothpick
inserted into center comes out
While pudding is baking, place
powdered sugar in a medium bowl
& whisk in lemon juice. Continue
whisking while stirring in water,
1-2 tsp. at a time until desired
glaze consistency is reached.
Remove pudding from oven & let
cool 5-10  minutes. Drizzle glaze
over pudding & serve warm.
Serves 10-12

(recipe: 12tomatoes.com)


Since today is my ‘free’ day am planning on adding
more rows to the new baby blanket. I’m happy with
the way it’s turning out – it’s a really simple ripple
pattern but every 6 rows I’ve added a strip of color.
The main color is white and, so far, we have a strip
of mint green and one of Federal Slate blue (leftover
from another baby blanket). Next will be a bit darker
green (sort of dark celery) then the middle strip will
be a variegated yarn which has all 3 colors in it! (and
repeat colors, backwards to finish off afghan). I have
a bit of mending/darning to do and that’s the total
extent of my off day!

Hope your day is going well;




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One CommentLeave a comment

  1. Just drove by the beach here and it is packed today. There is a nice light breeze so it is not too cold. Both parking lots are full! Hope you have a great day!

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