Memorial Day

The Day we remember those who died in service to our country

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It’s a beautiful day out there – sunny, slight breeze and supposed to get up to around 76 degrees – perfect for those who are planning outdoor activities. With that said, here’s more picnic/family gathering type recipes!

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No-Bake Crispy Peanut Butter Squares

1 C. smooth peanut butter
1/4 C. butter or margarine
1/2 C. brown sugar, packed
1/2 C. corn syrup
1 tsp. vanilla
pinch salt
2 C. corn flakes cereal
1 C. crispy rice cereal
8″ square baking pan, lightly greased

In saucepan over Low heat, stir peanut
butter, butter, brown sugar & corn
syrup until blended & smooth – remove
from heat & stir in vanilla & salt. In
large bowl mix cereals; add peanut
butter mixture & mix well. Press evenly
into prepared pan. Chill 6 hours until
firm; cut into squares. Makes 16 squares

(recipe: cookstr.com)
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Spicy Grilled Peel & Eat Shrimp

GRILL

1 T. lemon juice
zest from half lemon
4 T. softened butter
3 T. crushed hot peppers
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 T. fresh garlic, minced
2 lb. 16-20 shell-on raw shrimp
(look for deveined) *
2 T. minced fresh parsley,
(optional garnish)

In food processor or blender, place
lemon juice, zest, butter, hot
peppers, paprika, cumin, black
pepper & garlic – puree to a smooth
consistency. Using a small spoon,
scrape some of mixture along outside
edge of shrimp (where vein would be)
UNDER shell. Rub remaining mixture
over all shrimp so mixture is all over
each piece & in center cut. Refrigerate
shrimp at least 1/2 hour – preheat
grill to High heat.

Place shrimp on grill & grill a few
minutes on each side until cooked (no
need to oil grill grates). Do no overcook.
Makes 36 shrimp

*If shrimp are not deveiend, run a
sharp knife around outside curve of
each shrimp but leave the shell
on & remove the vein.

(recipe: afamilyfeast.com)
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Simple Cucumber Salad

1 large English cucumber,
sliced thin
2 tsp. cider vinegar
2 tsp. white vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1 1/2 T. olive oil
2 T. fresh dill fronds, finely
chopped

Place sliced cucumber in medium
bowl. In small bowl whisk both
vinegars, salt/pepper, mustard &
sugar – while whisking, slowly
drizzle oil to form the vinaigrette.
Taste & adjust salt to your liking.
Add dressing to cucumbers along
with fresh dill & gently toss to
combine. Serve immediately.
Serves 4-6

(recipe: afamilyfeast.com)
——————————–
Spring Vegetable/Egg Casserole

2 T. olive oil
1 white onion, diced
1 large carrot (or 1 C. baby carrots)
peeled/diced
1 lb. asparagus, cut on diagonal into
bite-sized pieces
4 oz. sugar peas, halved
4 C. broccoli florets, chopped (about
1 medium head broccoli)
2 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 pint cherry tomatoes, halved
4 oz. feta cheese crumbles
12 large eggs, whisked
1/2 C. milk
salt/pepper

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Heat 1 T. oil in
large saute pan over medium-
high heat; add onion & saute
4-5 minutes until soft & trans-
lucent. Add remaining 1 T. oil,
carrot, asparagus, snap peas,
broccoli & garlic – stir to combine.
Continue cooking 8-10 minutes,
stirring occasionally, until veggies
have softened & cooked through.
Add mushrooms & cherry tomatoes –
stir 3-4 minutes. Transfer half of
mixture to prepared dish & spread
in even layer. Sprinkle top evenly
with half of feta; repeat with rest
of veggies followed by rest of feta.
In separate bowl whisk eggs & milk
plus a generous pinch of salt/pepper
until combined – pour evenly over
veggies in dish. Bake 30-40 minutes
until a toothpick inserted in middle
of casserole comes out clean. Serve
immediately. Serves 12

NOTE: If you would like to prepared
this in advance: prepare casserole,
cover & refrigerate up to 1 day before
baking. At time of baking, remove cover,
let casserole rest at room temperature
while oven heats, then bake as directed.

(recipe: yummly.co)
—————————————-

Summer Strawberry Crepes

8 slices white bread, crusts cut off
1 quart strawberries, washed/hulled &
diced
1 (8 oz) pkg. cream cheese, softened
1/2 C. Greek yogurt, any flavor
2 T. sugar
3 eggs
2 T. Half & Half

Using a rolling pin, roll bread completely
flat & thin. Mix cream cheese, yogurt &
sugar in a bowl, whisking lightly. Spread
flattened bread with cheese mixture –
sprinkle a bit of the berries in a thin line
near edge of each bread slice & roll bread
over berries & continue to roll up – continue
with rest of bread/berries. Whisk eggs &
Half & Half. Heat a saute pan over medium
heat & spray lightly with nonstick spray. Roll
bread rolls in egg mixture & place in pan, edge
sides down. Saute on all sides until brown. Remove
to a plate, spoon some of the cheese mixture over
centers of each & sprinkle tops with more
strawberries. Serve warm. Serves 8

(recipe: modernchristianhomemaker.com)
———————————————

7-Layer Salad

1/2 head iceburg lettuce
2 C. baby spinach and/or
baby kale
1 C. diced tomatoes
6 hard boiled eggs, diced
or sliced
6 sliced green onions (save
1 T. for garnish)
8 sliced bacon, cooked/crumbled
roughly
1 1/2 C. frozen peas
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
1 tsp. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 T. fresh dill, chopped

Dressing:
Combine Greek yogurt, mayonnaise,
sugar, salt/pepper/dill – whisk to
combine.
In bottom of large bowl arrange
lettuce, then a layer of spinach &
kale. Arrange tomatoes on top of
spinach/kale. Layer boiled eggs on
top of tomatoes followed by a
layer of bacon then add frozen
peas on top of bacon. Spread
dressing evenly over top & sprinkle
top with dill garnish & green onions.

NOTE: Additional toppings, if desired:
shredded Cheddar cheese, frozen
corn kernels, sliced/chopped cucumber,
chopped red onion

(recipe: ehow.com)
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Tuscan Tortellini Salad

1 lb. cheese tortellini (fresh)
1/4 C. olive oil
2 T. balsamic vinegar
1/2 tsp. kosher salt
fresh ground black pepper
4 slices prosciutto, chopped
1/2 C. baby spinach
1/2 C. sun-dried tomato, chopped
1/4 C. Parmesan cheese, shredded

In large pot boiling salted water
cook tortellini accordg. to pkg.
directions; drain & transfer to large
bowl.
Dressing:
Whisk olive oil, bals. vinegar, salt &
pepper. Add prosciutto, spinach,
sun-dried tomato & dressing to
bowl with tortellini & toss until
well combined. Garnish with
Parmesan cheese. Serves 8

(recipe: delish.com)
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Garlic Cheddar Quick Bread


3 C. flour
4 tsp. baking powder
1 C. sharp Cheddar cheese,
shredded
1/4 C. sugar
2 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1 1/2 C. milk
1/4 C. canola oil
1 egg

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl whisk flour,
baking powder, sugar, garlic
powder & Ital. seasonings. In
another bowl mix milk, egg &
oil until well combined; fold in
cheese. Pour mixture into
prepared pan (if desired
sprinkle a little additional
Italian seasoning on top)
Bake 45 minutes to 1 hour.
Let bread cool approximately
15 minutes before cutting.
Makes 1 loaf

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

Easy Taco Bake

1 lb. ground beef
1 pkg. taco seasoning mix
2/3 C. water
(Fritos) Chili cheese corn chips
1 can Cheddar cheese soup
1/2 C. milk
8-12 oz. shredded mozzarella
cheese – topping

Preheat oven 350 degrees F.
In skillet brown ground beef then
add taco seasoning & water (as
per seasoning packet – cook per
directions on packet). Cover the
bottom of a 9 X 9″ baking pan
with Fritos & top with taco meat.
In saucepan, heat soup & milk
until smooth then pour over taco
meat. Spread cheese on top of pan
& bake 10-15 minutes.

(recipe: 77easyrecipes.com)
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Crockpot Corn/Bacon/Jalapeno
Popper Dip
  (uses 3 qt. crockpot)

16 oz. cream cheese, softened/
cubed
1 C. mayonnaise
4 oz. canned green chilies,
drained/chopped
4 oz. canned jalapeno chilies,
drained/chopped
1/2 c. Mexican cheese blend,
shredded
1/2 C. mozzarella cheese, shredded
1 C. panko bread crumbs
1/4 C. Parmesan cheese, grated

In small (3 qt) crockpot mix
first 6 ingredients. Cover &
cook on Low 1 hour, stirring
occasionally. In small bowl mix
bread crumbs & Parm. cheese;
sprinkle over top of cooked
dip. Serves 10

(recipe: crockpotladies.com)
———————–

The Perfect Lemon Dessert

Crust:
1 C. butter, softened (but not
room temp)
2 C. flour
1/4 C. sugar
1/2 C. pecans, chopped small

Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese
1 C. powdered sugar

Pudding Layer:
2 small boxes lemon pudding mix
3 1/2 C. cold milk
1 (16 oz.) tub Cool Whip, thawed

fresh lemon zest – garnish (optional)

Preheat oven 350 degrees F.
Stir crust ingredients together using
a fork; press into bottom of 9 X 13″
baking dish & bake 15-20 minutes
until light golden brown. Remove
from oven & cool completely.

Beat cream cheese & sugar until creamy
& smooth; spread over cooled crust. Whisk
together pudding mixes & milk then allow
to sit 5 minutes to thicken – spread on top
of cream cheese layer. Cover & refrigerate
1 hour.
Spread Cool Whip on top & cut into 18-24
pieces – garnish with fresh lemon zest, if
desired.

(recipe: tasteerecipe.com)

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Hope you have a safe & fun holiday –
relax & enjoy the day!

Hugs;

Pammie

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One CommentLeave a comment

  1. I hope you did I know I did


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