Nice Day!

Our sweet, pudgy 3 month old grandson; he DOES have hair, it’s mostly in the back by his neck!

 

My days, now, are filled with figuring out which days I’ll be babysitting the above young man. He’s a very good, easy-going baby so most days are a breeze.

Looking over my many recipes, it’s time to give you more CROCKPOT recipes (plus more Summer ones, too):

==============

Tropical Jell-O Pretzel Salad

Crust:
2 C. crushed pretzels
3/4 C. melted butter
3 T. sugar

Filling:
1 (20 oz) can crushed pineapple,
undrained
1 (3 oz) box Coconut Cream instant
pudding mix
1 (8 oz) tub Cool Whip*, thawed

Topping:
1 (3 oz) box orange Jell-O
1 C. boiling water
3 (11 oz, ea) cans mandarin
oranges, drained

Preheat oven 400 degrees F.
Spray 9 X 13″ baking pan
with nonstick spray. In prepared
pan combine crushedpretzels,
sugar & melted butter; gently
stir to combine & spread around
pan evenly. Bake 10 minutes &
cool completely. Pour entire can
of crushed pineapple & juices
in medium bowl; sprinkle coconut
pudding mix on top & stir until
completely well mixed – fold in
Cool Whip. Spread mixture on
top of completely cooled pretzel
crust making sure mixture reaches
all of edges. Place pan in fridge to
keep cool while mixing Jell-O.
Combine 1 C. boiling water with
orange Jell-O in a bowl; stir until
Jell-O is completely dissolved;
pour into refrigerated pan on
top of pineapple/whipped topping.
Arrange mandarin orange slices to
completely cover surface of salad.
Cover with plastic wrap & refrigerate
at least 3-4 hours, until salad is
completely cooled & set. Cut into
squares & serve; store leftovers
in fridge.

*If you don’t have Cool Whip, you
can substitute 2 C. homemade
whipped cream.

(recipe: butterwithasideofbread.com)
—————————————-

Crockpot Creamy Herb Chicken

1 lb. boneless chicken breast
1 (10.75 oz) can cream of chicken soup
1 C. milk
1 envelope Garlic & Herb Pasta (dry)
mix
1 tsp. ground thyme
1 tsp. parsley flakes

Cooked rice or egg noodles for 4-6

Place chicken in crockpot. In a bowl
whisk milk, soup, dry sauce mix,
parsley & thyme until smooth &
combined – pour over chicken. Cover
& cook on Low 4 hours until chicken
is cooked through. If desired, cut or
shred chicken before serving. Serves
over cooked rice or egg noodles.
Serves 4-6

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

Crockpot Easy Italian Sausage &
Pepper sandwiches

6 Italian sausage links, mild
or spicy
2 medium green bell peppers,
seeded & sliced
1 medium yellow onion,
peeled/halved/sliced into strips
1 (24 oz) jar marinara sauce

6 Submarine sandwich rolls

Place sausages in bottom of
crockpot. Add sliced peppers &
onion. Pour jarred marina
sauce over everything. Cover &
cook on Low 6-8 hours. Serve
on submarine rolls. Serves 6

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

Crockpot Peachs ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
1 (8 oz) pkg. cream cheese
1/4 C. sugar

In a bowl mix cream cheese & sugar
until smooth. Pour pie filling in bottom
of crockpot & top with cream cheese
mixture. Sprinkle dry cake mix on top
& spread evenly. Place 6-8 regular-
sized paper towels on top of crockpot
opening & cover with lid. Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)
——————————-

Crockpot ‘Hillybilly’ Beans

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans/drained,
rinsed
1 (15.5 oz) can butter beans, drained
1 (15.5 oz) can pork & beans, not
drained
1/2 C. cooked, crumbled bacon

Combine all ingredients in 5 qt
crockpot; mix well. Cover & cook
on High 4 hours or Low 6 hours.
Serve immediately. Serves 8

(recipe: mrfood.com)
———————————-

Crockpot Rustic Potatoes

1 (30 oz) pkg. frozen country-
style hash browns
1 (10 3/4 oz) can cream of potato
soup, undiluted*
1 1/3 C. milk
1 T. butter
1/2 tsp. salt
3/4 tsp. black pepper
1 C. (4 oz) shredded sharp Cheddar
cheese

Spray insides of crockpot with
nonstick spray. Combine all
ingredients (except cheese) &
pour into crockpot. Cover & cook
on Low 5 hours; stir in cheese &
serve immediately. Serves 8

*you could also substitute
cream of celery or mushroom

(recipe: mrfood.com)
————————————–
Crockpot German Potato Salad

3 onions, thinly sliced
3 (20 oz, ea) pkgs. refrigerated
potato wedges
1/3 C. flour
1/3 C. sugar
1 T. dry mustard
2 tsp. salt
1 1/2 tsp. celery seeds
1 tsp. black pepper
2 C. water
1 1/4 C. cider vinegar
3 slices bacon, cooked/crumbled

Place onions in crockpot; top with
potatos. Stir flour & next 5 ingredients
in large saucepan; gradually whisk
water & vinegar into flour mixture;
stirring well. Cook, whisking constantly,
over medium-high heat until slightly
thickened – pour over potatoes. Cover &
cook on Low 6-7 hours; sprinkle with
bacon & serve warm.
Serves 14

(recipe: mrfood.com)
————————————–

Crockpot Peanut Butter Fudge Cake
(use medium-sized crock, not large)

3/4 C. sugar
1/2 C. flour
3/4 tsp. baking powder
1/2 C. milk
1/2 C. peanut butter
1 T. coconut oil
1/2 tsp. vanilla
2 T. cocoa powder
1 C. boiling water

vanilla ice cream

Spray insides of crockpot with
nonstick spray.
In bowl combine 1/4 C. sugar, flour &
baking powder. In another bowl combine
milk, peanut butter, oil & vanilla; whisk
until smooth. Combine milk mixture with
dry ingredients (makes a thick batter.)
Spread batter evenly into crockpot.
In microwave, heat 1 C. water to boiling
(about 3 minutes) then add in remaining
sugar & cocoa powder; whisk to dissolve
sugars. Pour this directly over cake
batter in crockpot. Cover & cook on High
1 1/2 – 2 hours until spongy & springs back
to the touch, it will not be firm. Spoon
into bowls while warm; top with vanilla
ice cream, if desired.

(recipe: thetaylor-house.com)
———————————–

Pasta in Tomato-Basil Sauce

3 (14.5 oz, ea) cans diced tomatoes,
partially drained
1 onion, diced
5 cloves garlic, minced
1/4 C. olive oil
3 T. dried basil
1 (16 oz) pkg. angel hair pasa,
uncooked
Garnish: grated Parmesan cheese

In large saucepan over medium heat
combine all ingredients except pasta
& Parm. cheese – bring to boil. Reduce
heat to Low; cover & simmer 20 minutes,
stirring occasionally. Cook pasta accordg.
to pkg. directions; drain. Serve sauce
over cooked pasta; sprinkle with cheese.
Serves 6-8

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

Strawberry Punch

1 (46 oz) can pineapple juice,
chilled
2 1/4 C. water
3/4 C. pink lemonade concentrate,
thawed
3/4 C. sugar
1 quart strawberry ice cream
2 1/2 quarts ginger ale, chilled
1 pint fresh strawberries

In large punch bowl combine first
4 ingredients. Add ice cream, stir
gently. Add ginger ale, stir gently.
Cut fresh strawberries & add to
punch. Serve immediately.
Makes 6 quarts

(recipe: Facebook: My Foodies)
———————————–

No-Bake Berry Icebox Cake

19 oz. graham crackers
1 (8 oz) pkg. cream cheese,
softened
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
2 1/2 C. cold milk
1 (12 oz) tub Cool Whip, thawed
3 C. fresh strawberries, sliced
1 1/2 C. fresh blueberries
2 oz. white chocolate chips

Beat cream cheese & dry pudding
mixes in large bowl using elec. mixer
until blended; gradually beat in milk.
Reserve 1/2 C. Cool Whip – gently stir
rest of Cool Whip into mixture. In
bottom of a 9 X 13″ baking dish spread
a thin layer of Cool Whip just to coat
bottom of pan. Layer 5 graham crackers
across center of the pan, then 2 more,
breaking as needed to fit around the
top & bottom edges. Spread a layer
of pudding mixture over grahams &
top with a layer of blueberries &
sliced strawberries. Place graham
crackers on top of berries, then
pudding mixture, then berries again.
Repeat layers one more time.
Refrigerate at least 4 hours or overnight
until graham crackers have softened
completely.
When ready to serve, melt white
chocolate chips in a bowl as directed
on pkg. & drizzle over top of dessert.
(You can use a spoon to drizzle it
over tops of berries or you can put
it in a small ziplock bag & snip off
bottom corner of bag & use as a
piping bag – pipe over top.
Serves 12-16

(recipe: cakescottage.com)

========================

Today I finally got to go back to church
after missing two weeks – it was very
nice to be back however I chose NOT
to even attempt to sing (don’t remember
ever having to do that before) but didn’t
want to start coughing/choking/gagging.
Told the choir director that next Sunday,
Lord willing, I’ll be there in my regular
spot – we only have two more Sundays
to sing before the choir takes the summer
off! (Our church will be celebrating 50
years this coming August and the choir
is singing for that so I’m sure there will
be a few practices beforehand, but for
the most part, we’ll be ‘off’ for the
Summer & start up again in September.

Hope you are enjoying a really nice,
relaxing day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Well one of your activities will be gone for the summer leaving you a little breathing room for everything else. Keep feeling better.


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