Just another day in Summer . . .


No big plans for the day – probably will spend time knitting the latest baby blanket. Finally decided to ‘sort out’ the already done blankets: 4 go to Detroit Vets Baby Shower, 3 go to Crisis Pregnancy Center (that includes the one I’m currently working on).

Lots of great Summer recipes coming in:


Raspberry Fruit Dip

1 (6 oz) container raspberry yogurt
3/4 C. thawed Cool Whip

Mix ingredients until blended &
refrigerate 1 hour. Makes
10 (2 T. each) servings

(recipe: Kraft.com)

Apple-glazed Pork Loin

1 (1 1/2 lb) or 2 (3/4 lb) pork
tenderloin, trimmed of fat
salt/pepper, to taste
2 tsp. dried rosemary
1 1/2 C. apple juice
2 T. brown sugar
1 T. soy sauce
1 T. Worcestershire sauce
3 T. Dijon mustard
2 tsp. cornstarch dissolved
in 1/4 C. water

Preheat oven 425 degrees F.
In saucepan over medium-high
heat, combine apple juice, brown
sugar, soy sauce, Worc. sauce &
mustard; bring to boil & cook
20 minutes until reduced slightly.
Whisk in cornstarch dissolved in
water & simmer a few minutes
until thickened.
Season pork with salt/pepper, &
rosemary on each side. In cast-iron
skillet over high heat, sear pork on
each side in a bit of oil then transfer
to a pan & roast in oven 5 minutes.
Remove from oven & baste with
sauce. Return to oven & continue
roasting 10-15 minutes, basting
every 5 minutes with sauce until
internal temperature reaches
130 degrees F. Let meat rest under
a foil tent about 10 minutes before
slicing, then serve with reserved sauce.
Serves 4-6

(recipe: asoutherngrace.blogspot.in)

Asian Summer Salad

1 (8 oz) pkg. thin spaghetti, uncooked,
broken into fourths
3/4 C. carrot, peeled, cut into 2-inch
3/4 C. zucchini, cut into 2-inch strips
3/4 C. red pepper, chopped
1/3 C. green onion, sliced
3/4 lb. deli roast turkey, cut into
2-inch long strips
(garnish: chopped peanuts, chopped
fresh cilantro)

Ginger Dressing:
1/4 C. canola oil
3 T. rice vinegar
3 T. soy sauce
2 tsp. sugar
1/8 tsp. fresh ginger, grated
1/8 tsp. cayenne pepper
1 clove garlic, minced

Cook pasta accordg. to pkg.
directions; drain/rinse in cold
water. In large bowl combine
all salad ingredients. In separate
bowl whisk all dressing ingredients;
pour dressing over salad, toss &
refrigerate 1 hour. Garnish as
desired. Makes 6-8 servings.

(recipe: gooseberrypatch.com)

Creamy Zucchini & Carrot Soup

1 medium onion, finely diced
3 T. butter
3 T. flour
1 C. chicken or vegetable broth
2 C. milk
2 medium zucchini, grated
1 medium carrot, grated
salt/pepper, to taste

In large saucepan saute onion in
butter 5-7 minutes until tender. Stir
in flour until combined, cook 1
minute. Stir in broth, milk, salt/
pepper & bring to boil. Reduce heat,
add zucchini & carrot; cook 5 minutes
until veggies are tender, stirring often
so soup doesn’t scorch.

(recipe: hoteatsandcoolreads.com)
Bacon-wrapped Shrimp Kebabs

Passion Fruit Glaze:
1 C. passion fruit juice
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled/ leaving tail section on/
deveined (about 20 per lb)
approx. 20 slices bacon, 1 slice for
every shrimp
3 baby zucchini, cut into chunks
about 20 crimini mushrooms,
brushed clean of dirt

soaked bamboo skewers

Stir together ingredients for
glaze in small saucepan over Low
heat, stirring often, until glaze
becomes thick & syrupy.

Pierce a slice of bacon with skewer;
add 1 shrimp poking shrimp in  middle
of the tail section, going all the way
through the center of the shrimp to the
top. Wind bacon around shrimp &
secure top of bacon on the skewer. Add
a piece of zucchini, mushroom to each
Prepare grill
Grill shrimp over medium heat, turning
often & basting skewers with glaze.
Continue basting/cooking until bacon is
cooked through. Serve any extra glaze
at the table. Serves 3-4


Cheesy Chicken ‘n Cornbread Casserole

2 lb. skinless, boneless chicken breast,
1 T. vegetable oil
1 onion, finely chopped
1 T. flour
1 tsp. salt
1 tsp. black pepper
1/2 tsp. dried basil
1 C. barbecue sauce
1 C. chicken broth
2 C. frozen or canned corn,
1 pkg. cornbread mix
2/3 C. milk
1/3 C. butter, melted
1 egg
2 T. granulated sugar
1 C. shredded cheese (your

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In 10 inch skillet
over medium heat add oil, diced
onions & cook until soft, 5-10
minutes. Stir in flour & seasonings;
add shredded chicken. Add bbq
sauce & chicken broth; mix well.
Fold in corn & heat 5 minutes.
Combine cornbread mix, milk,
melted butter, egg, sugar &
shredded cheese in large bowl;
mix until well blended. Pour chicken
mixture into prepared dish & spoon
cornbread mixture over top – spread
out evenly. Bake 25-30 minutes until
slightly golden & a wooden toothpick
inserted in center comes out clean.
Serves 6-8

(recipe: asoutherngrace.blogspot.in)

Ricotta-stuffed Mushrooms

12 medium button mushrooms
2 T. finely chopped bacon
1 T. olive oil
1/4 C. finely diced onion
2 T. finely chopped parsley
1/4 C. breadcrumbs
3 T. white wine
3 T. grated Parmesan cheese

1/2 C. ricotta cheese
3 T. olive oil

Preheat oven 375 degrees F.
Wipe mushrooms clean & remove
stems – finely dice 1/3 C. stems.
Heat oil in skillet & cook onion,
mushroom stems & bacon until
vegetables are soft & bacon lightly
browned. Add garlic & cook 1-2
minutes; remove from heat & add
parsley, breadcrumbs & grated
cheese – season with salt/pepper &
moisten with wine. Season ricotta
with salt/pepper. Place mushrooms
in a baking dish and, using a spoon,
fill each cap with about 1 tsp. cheese.
Top with breadcrumb mixture, pressing
lightly with your fingers to help it adhere.
Drizzle caps with remaining oil & bake
25 minutes until mushrooms are soft
& topping lightly browned. Cool 10
minutes before serving.

(recipe everybodylovesitalian.com)


Fresh Peach Salsa

1 C. peaches, diced (about 2)
1 C. diced tomatoes
1/2 C. diced red onion
1/4 C. chopped cilantro
1 jalapeno pepper, minced
1 T. lemon juice
2 tsp. sugar

Combine all ingredients in small
bowl; mix to incorporate. Store
in airtight container in fridge.

(recipe: lemontreedwelling.com)

Banana Split Ice Box Cake
(overnight recipe)

1 (16 oz) tub Cool Whip, thawed
1 C. (8 oz) sour cream
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (8 oz) can crushed pineapple,
24 whole graham crackers
2 medium bananas, sliced

chocolate syrup, halved fresh
strawberries, additional banana

In large bowl mix Cool Whip, sour cream
& pudding mix until blended; fold in
pineapple. Cut a small hole in tip of a
pastry bag or a corner of a zip lock bag –
transfer pudding mixture to bag. On a
flat serving plate, arrange 4 crackers in a
rectangle. Pipe about 1 C. pudding mix
over crackers, top with 1/4 C. banana
slices – repeat layers 5 times. Refrigerate,
covered, overnight.
Just before serving, top with chocolate
syrup, strawberries & additional banana
slices. Makes 10 servings.

(recipe: tasteofhome.com)


Hope you’re having a great day;



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4 CommentsLeave a comment

  1. wonderful…going under faves!

  2. Summer fruit smoothies hit the spot!

  3. I’m getting a new stove–then I’ll try some of the dishes.

  4. That Chicken Cornbread casserole reminds me of Corn Pudding over Barbecue Chicken. Sounds yummy!

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