So far, nothing particular planned for this day (except knit night later on). Everyone is ‘home’ right now, all on their various electronic devices/games (including me) so the house is relatively quiet (except for when one of the son’s makes a sudden outburst of disgust at something in their game – sigh). Had grandson all day yesterday and am a bit tired from wrestling with him – will continue to do that until either (a) I’m too old/feeble or (b) he no longer wants to – he’s 10 but still loves playing with me, so that’s good. I could see he was getting bored so we took a quick trip to the library to drop off my books (ran into 4 friends there – that was nice – 3 of them knew him); stopped at Gordon Foods for a few things and dropped off a tiny baby package of 3 baby headbands for the manager there who just had a baby girl early this month (said manager was middle son’s boss when son worked there), then back home – at least it took up ‘some’ time; we get him again Thursday but he’s now started Football practice at 6 p.m. so I know that his dad will be here around 5 to pick him up each day. Middle son & grandson went across the street to the woods to try to catch Pokemon – they had fun doing that. Have you heard about this new game: “Pokemon GO!” – I posted a photo a few posts back of grandson & middle son doing that – for the most part it’s a harmless game that gets people out DOING something – it depends on just how involved you want to be – you ‘could’ travel to other cities/states if so inclined but, for the most part, I’m hearing the local teens/young adults are just going around to local areas.
Macaroon Ice Cream Torte
30 chocolate or plain macaroon
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
1 C. milk chocolate toffee bits or 4
(1.4 oz, ea) Heath candy bars, coarsely
hot fudge ice cream topping
Sprinkle one third cookie crumbs into an
ungreased 9 inch springform pan. Layer
with 2 C. coffee ice cream, another third
cookies, 2 C. chocolate ice cream & 1/2 C.
toffee bits; repeat layers. Freeze, covered,
until firm. Remove torte from freezer 10
minutes before slicing. Serve with hot
fudge topping drizzled over. Makes 16
May be frozen up to 2 months.
Creamy BLT Pasta Salad
1 lb. rotini or farfalle pasta
8 slices bacon, cooked/crumbled
1 pint cherry tomatoes, halved
2 C. fresh baby spinach, roughly
1/2 C. shredded Cheddar cheese
1 C. plain Greek yogurt
2/3 C. milk
3 T. white or wine vinegar
juice of 1 lemon
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. sriracha sauce (Optional-
can use or serve on the side)
Cook pasta accordg. to pkg. directions.
Combine all ingredients in medium bowl;
mix well using a fork until smooth.
Once pasta is cooked, drain & rinse with
cold water about 1 minute to cool; drain
well. Add pasta to serving bowl; add tomatoes,
spinach & cheese – stir well to combine. If
ready to serve, pour dressing over pasta salad
& stir to combine well – top with bacon &
serve. Serves 8-10
NOTE: If making ahead, store salad, dressing &
bacon separately & mix just before serving
Mexican Chicken Taco Skillet
1 T. olive oil
1/2 onion, diced
1 lb. chicken thighs, cut into bite-sized
1 taco seasoning packet
1 (14 oz) can diced tomatoes
1 (11 oz) Mexicorn (corn & pepper blend,
3/4 C. long grain white rice
2 C. chicken broth
6 oz. shredded Colby Jack cheese
Nacho-cheese flavored Dorito chips
Sour cream, sliced/chopped tomatoes,
diced avocado, shredded lettuce, sliced
black olives, cilantro, etc.
Heat oil in large skillet over medium-high
heat. Add onion & chicken – cook until
chicken is browned & onion is tender,
about 5 minutes. Stir in dry taco seasoning,
diced tomatoes (undrained), mexicorn,
white rice & chicken broth. Broil to boil,
reduce heat & simmer, covered, 20 minutes
until rice is cooked, stirring halfway. Top
with cheese & cover 2-3 minutes until cheese
melts. Remove from heat, top with Doritos &
any additional taco toppings & serve.
Layered Caesar, Shrimp & Pasta
1/4 C. creamy Caesar salad dressing
1/4 C. mayonnaise
1 clove garlic, minced
1 (6 oz) pkg. torn mixed salad greens
2 C. medium pasta shells, cooked/
1 large tomato, coarsely chopped
3/4 C. seasoned croutons
2 hard-boiled eggs, sliced
1/2 lb. frozen cooked/cleaned
medium shrimp, thawed
1/4 C. shredded Parmesan cheese
Mix salad dressing, mayo & garlic
until blended. Place half salad greens
in 3 qt bowl; cover with layers of
pasta, tomatoes, remaining greens,
croutons, eggs, shrimp & cheese.
Cover & refrigerate salad & dressing
mixture 1 hour.
Add dressing mixture to salad just
before serving; mix lightly.
Serves 6 (2 C. each)
(recipe: Kraft recipes)
1 T. olive oil
1 large onion, chopped
1/2 lb. ground beef
6 slices bacon
8 oz. cream cheese, softened
1 1/2 C. Cheddar & Monterrey
Jack cheese, shredded
1 T. Worcestershire sauce
1 tsp. garlic powder
ground black pepper
Chips, for dipping
Preheat oven 350 degrees F.
In large skillet over medium-high
heat, add oil & cook onions until
soft (4-5 minutes) add beef & cook
until no longer pink (6-8 minutes).
Transfer to a paper towel-lined plate
to soak up grease. Wipe out skillet
& add bacon; cook over medium-high
heat until crispy, about 6 minutes.
Transfer to paper towel-lined plate;
when cool, crumble & transfer to large
bowl. Add cooked hamburger & onions,
cream cheese, cheese, Worc. sauce & garlic
powder – season with salt/pepper. Transfer
mixture to a baking dish & bake until
warmed through & cheese is bubbly,
12-15 minutes. Serve with chips
Vegetable Zucchini Noodle Soup
1 T. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
10 spears asparagus, trimmed/
4 (15 oz, ea) cans vegetable broth
1 1/2 C. frozen peas
juice of 2 lemons
1 C. freshly chopped spinach
1/4 C. freshly chopped basil
2 medium zucchini, cut into
salt/black pepper, to taste
freshly grated Parmesan cheese,
In large pot heat olive oil over
medium heat; add onion, garlic &
asparagus. Cook, stirring, 3-5
minutes until onion is translucent
& asparagus is tender. Add broth,
peas, lemon juice, spinach & basil.
Simmer 5 minutes. Stir in zucchini
noodles & cook 2 minutes more
so zucchini noodles can soften.
Season with salt/pepper, to taste.
Serve immediately & garnish with
Parm. cheese. Serves 6
Egg Roll in a Bowl
1 lb. ground pork
1 (16 oz) bag coleslaw mix (shredded
carrots & cabbage)
5 cloves garlic, minced
1 tsp. fresh ginger, minced
1/3 C. soy sauce
2 T. sesame oil
green onions, sliced thin
cooked rice for 6-8
In small bowl combine garlic, soy
sauce & sesame oil. In large skillet
brown pork over medium-high heat;
add coleslaw mix & stir to combine.
Add sauce mixture to meat & veggies;
stir & cook 3-5 minutes until cabbage
has just begun to wilt but is still
crunchy. Serve over cooked rice, garnished
with green onion.
Salisbury Steak Casserole
1/2 batch Caramelized Onion
Mashed Potatoes (recipe below)
1 (10.5 oz) can French onion soup
1 1/2 lb. ground beef
1/8 tsp. black pepper
1 (10.5 oz) can cream of mushroom
soup or cream of chicken
1 pkt. dry onion soup mix
2 T. flour
1/4 C. ketchup
1/2 C. water
2 T. Worcestershire sauce
1 tsp. mustard powder
sliced mushrooms (optional)
1 (14.5 oz) can French cut green
Caramelized Onion Mashed Potatoes
8 medium russet potatoes, peeled/
chopped into 1″ pieces
2 large onions, chopped
6 T. butter
1/2 C. sour cream
Place 2 T. butter & chopped onions
in large skillet over medium-low heat;
cook slowly, stirring occasionally until
golden in color & fragrant. Add quartered
potatoes to large pot of boiling salted
water; cover & turn heat to Low. Cook
about 10 minutes, until fork-tender. Drain
& add to large bowl with sour cream, onions
& rest of butter. Mash using potato masher
or elec. mixer until desired consistency.
Preheat oven 350 degrees F.
(if mashed potatoes are not already
prepared – prepare now.)
In deep skillet combine 1/3 can Fr.
onion soup, ground beef & pepper; cook
until meat is cooked through (drain any
grease). In small bowl combine remaining
Fr. onion soup, cream of mushroom soup,
dry onion soup mix & flour until well
combined & flour isn’t lumpy – add to
soup mixture: ketchup, water, Worc.
sauce, mustard powder & mushrooms,
mix well. (if your skillet can go in the oven-
no plastic handles, you can layer all
ingredients in skillet & bake. If NOT:
spray 9 X 13″ baking dish with nonstick
spray & transfer meat mixture to pan.
Pour soup mixture over meat; dump &
spread drained Fr. green beans on top
then ‘frost’ top with mashed potatoes.
Bake 20 minutes & serve immediately.
Blueberry Angel Dessert
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 prepared angel food cake (8-10 oz),
cut into 1 inch cubes
2 (21 oz, ea) cans blueberry pie filling
In large bowl beat cream cheese &
powdered sugar until smooth; fold in
Cool Whip & cake cubes – spread evenly
into an ungreased 9 X 13″ baking dish –
top with pie filling evenly. Refrigerate,
covered, at least 2 hours before serving.
While I was out yesterday I noticed that our
gas prices are still at $2.39/9 – YAY!
Weather-wise, we’re supposed to be getting
some really HOT stuff the next week or so,
into the 90’s some days – HOPE NOT! In a
little over a week and a half I’ll be ‘in costume’
for 6 hours, outside knitting – sure hope it
cools off a bit before then!
Hope you are able to keep cool and comfortable
wherever you are!