Some days are more crazy than others – remember my ‘babysitting situation’ for next week? The crazy driving schedule? Now it’s looking like I’ll only have to pick up grandson ONCE at bus stop, get him some food then take him to football practice (No overnight stays/drive to school next morning) – YAY! Still awaiting the ‘final’ schedule, but it’s MUCH better than it was a few days ago! YAY!
Tuesday night was the final drop off of all the knit/crocheted baby items and it was CRAZY-HECTIC! We had over 22 ladies crammed into a very small space but you could ‘feel’ the excitement/anticipation in the air – they were ALL excited for the event. There was a total of 75 items donated. I took pictures of some of the creations – yesterday I sat down with my camera to download the photos onto my site and . . . NO PICTURES! The computer said there was ZERO pictures to download – WHAT? I did everything I could think of – nothing. I prayed on it and just before falling asleep last night I had a quick thought of checking one more place. I just did that and YES! The computer had tucked them away but I FOUND THEM! Those dear ladies took all that time to create all those sweet items – then entrusted them to me to photo (some didn’t have time to take a picture of their item(s) themselves, so it made me SICK thinking I messed up.) It was a busy/hectic evening but I’m SO PROUD of all the ladies did for that charity!
No-Melt Sundae Pie
15 Oreo cookies, finely crushed
3 T. butter, melted
1 (8 oz) tub Cool Whip, thawed/
1 (3.4 oz) pkg. Jell-o instant pudding
1 C. cold milk
2 oz. semi-sweet chocolate, melted
1/3 C. canned sweetened condensed
Combine cookie crumbs & butter; press
onto bottom & up sides of 9″ pie plate.
Reserve 1/2 C. Cool Whip; refrigerate
until ready to use. Beat pudding mix &
milk in medium bowl using whisk
2 minutes. Stir in remaining Cool Whip &
spoon into crust. Mix melted chocolate
& condensed milk; spoon over pie. Swirl
gently using a knife. Freeze 6 hours or
until firm. Let pie stand at room temp.
15 minutes before serving to soften
slightly. Top with reserved Cool Whip.
(recipe: Kraft recipes)
2 large/wide zucchini, washed
1 (14 oz) can crushed tomatoes (or
pasta sauce of your choice)
1 (18 oz) pkg. frozen spinach, thawed
1 (18 oz) tub ricotta cheese
3 cloves garlic, minced (or 2 tsp. garlic
3/4 C. mozzarella cheese, divided
salt, to taste
Preheat oven 400 degrees F.
Spread half pasta sauce on bottom of
a shallow baking dish. Slice zucchini
very thinly, lengthwise, to create
ribbons. Place spinach in a large bowl
& squeeze out any excess liquid (discard
liquid). Mix ricotta, eggs, garlic & 1/2 C.
mozzarella cheese into spinach until
all ingredients are well combined. Add
salt, to taste. Place 2 zucchini ‘ribbons’
on top of each other & spoon 1-2 T.
ricotta mixture on smallest end – roll
up to form a roll & place in prepared
baking dish, open end facing up – repeat
with remaining zucchini/spinach mixture.
Pour remaining sauce over rolls & top with
remaining cheese. Bake 20-30 minutes
until cheese is golden & bubbling; zucchini
is soft when tested with a fork or toothpick.
Grill Pork Chops & Sweet Potatoes
Foil Packets (& oven recipe, also)
1 C. Manwich original sloppy joe
1 tsp. spicy brown mustard
10 oz. frozen cut sweet potatoe
fries (about 20 pieces)
2 medium ears fresh sweet corn,
4 thick-cut boneless pork chops
(4 chops=1 1/3 lb)
1/4 tsp. salt
1/4 tsp. black pepper
3 T. chopped green onions
Preheat gas grill for medium-high
heat. Combine Manwich & mustard
in small bowl. Place four 18″ X 12″
pieces heavy duty aluminum foil on
counter. Spray each with nonstick
spray. Evenly place sweet potatoes
& corn on each piece of foil then
top with pork. Sprinkle pork with
salt/pepper & spoon sauce over top.
Double told top & ends of each
foil, leaving space for steam to gather.
Place packets on grill & cover. Grill
15 minutes until pork is cooked
through (145 degrees F.) and corn is
tender. Carefully open packets; sprinkle
with green onions & serve. Serves 4
Preheat oven 425 degrees F.
Assemble packets as above; place
packets on shallow pan & bake
25 minutes until pork is cooked
through (145 degrees F.)
Dilled Cucumber Salad
1/2 C. plain yogurt
1/4 C. Italian salad dressing
2 tsp. dried dill weed
2 large cucumbers, halved
lengthwise & sliced (3 C.)
1 (14.5 oz) can diced tomatoes,
1/4 C. thinly sliced red onion
1/8 tsp. salt
Stir together yogurt, dressing & dill
in large bowl. Add remaining
ingredients & stir gently to combine.
Serve immediately or chill 1 hour
before serving. Serves 6
Chive & Onion Hash Brown
1 1/2 C. Half & Half cream
1 (8 oz) tub spreadable chive &
onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed
Preheat oven 375 degrees F.
Combine first 5 ingredients in a
Dutch oven. Cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″ baking
dish with nonstick spray & layer
1/3 of hash brown mixture and
2/3 Swiss cheese – sprinkle with
1 T. chives. Repeat layers & top
with remaining hash brown mixture &
cheese – dot top with butter. Bake,
covered with foil, 35 minutes. Uncover
& bake another 10-12 minutes until
edges begin to brown & potatoes
are heated through. Let stand 10
minutes before serving. Sprinkle
with remaining chives. Makes
12 (3/4 C. each) servings
Chicken Crescent Bake
1 (8 count) tube (regular sized)
2 c. shredded, cooked chicken
4 oz. cream cheese, softened
1 tsp. instant minced onin
1/4 tsp. garlic powder
1/2 tsp. salt
1 C. shredded Mozzarella cheese
1/4 C. grated Parmesan or Romano
1 (10.75 oz) can cream of chicken
or mushroom soup
1 soup can milk (pour milk into empty
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. In medium bowl combine
chicken, cream cheese, minced onion,
garlic powder, salt/pepper, cheese. In
another bowl mix soup with milk, stir so
it’s smooth. Separate crescent dough into
8 triangles; place about 1/4 C. chicken
mixture on wide base of roll, roll up
& seal, pinching sides together so filling
is completely enclosed – place rolls in
dish, making 2 rows of 4 crescents in each
row – leave space on all sides for sauce.
Pour sauce around rolls, avoiding covering
rolls with sauce or they will not brown & will
be soggy. Sprinkle roll tops with grated cheese
& bake 30-35 minutes until tops are browned.
Chocolate Cherry Snack Bars
3 ripe bananas, mashed
2 C. quick oats
1/3 C. applesauce
1/4 C. milk
1 1/4 – 1 1/2 C. (YOUR CHOICE):
dried cherries, chopped walnuts
1/2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. cinnamon
Preheat oven 350 degrees F.
Mix all ingredients together in a
bowl. Line a 9″ X 9″ baking dish
with parchment paper & scoop
batter into pan – smooth out top.
Bake 20-25 minutes until golden &
mostly firm to the touch. Allow to
cool then cut into squares. Store
leftovers in fridge. Makes 24 squares
Weather-wise it’s been nice – in the 70’s, sunny and I heard
today it’s supposed to stay that way all through the weekend.
That’s great for those planning outdoor events or cook outs!
(For us, it’s the same – stay home, do nothing . . . but relax).
Gas prices are OK – got gas today for $2.29/9 at my local
Weight-wise I FINALLY lost 12 lbs – that’s 12 lbs in TWO MONTHS!
(Oh well, I didn’t put it on overnight, so it’s not coming off quickly,
either – right?). Went to one of my doctors for a annual check up
today and he was happy. He would like my weight/height to match
the (suggested) BMI – as he told me: “Only 3 more pounds, Pam!”
I’m really hoping to just keep going on the weight loss – no fun, but
it’s helping keep my diabetes blood numbers much better, too and
that’s really what I need to keep in mind when I start getting
discouraged and sick of not eating much. (Lately Dean’s cottage
cheese has become my friend – I really like their small curd – fills
me up and it can be eaten quickly!).
Hope you’re doing well and enjoying this ‘tail-end’ of summer;
next week school starts here on Tuesday.