Monday – all quiet here – so far!

Not much going on; tomorrow (of course) is the Fourth of July & lots of celebrations all over. Here, not so much. I made the mistake of scheduling another Knit/Crochet night on that day – I’m guessing there won’t be any ladies wanting to come out for that BUT – at Log Cabin Day there was a very nice young couple who had just moved to our area who were SUPER excited about her coming & joining our group…she also took a calendar (where the 4th is listed as a meeting night). I’ve decided to go over to Panera anyway and sit for about an hour, just in case she/they might show up. My husband chimed in: “Maybe I’ll join you – we could eat dinner there” – surprise! That’s an idea – then I don’t have to cook! Well, with that thought in mind, I decided that I’d prepare our 4th dinner tonight and then eat out tomorrow. Right now I have a (larger than normal) pot of baked beans slow cooking in the oven. With them will be hamburgers & tossed salad. (Let’s just say we’ll have baked beans for quite a few nights . . .)

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

Fruit Explosion Muffins

2 C. sour cream (or Greek plain
yogurt)
1 C. canola oil
4 large eggs
1 tsp. vanilla
2 C. sugar
2 C. flour
2 C. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 C. berries of your choice,
fresh or frozen
3/4 C. jam or jelly (flavor that
goes with fruits you chose)

Preheat oven 350 degrees F.
Line muffin pans with paper liners
or spray well with nonstick spray.
In large bowl whisk sour cream,
oil, eggs & vanilla. Add sugar until
combined completely. Add flours,
baking powder, baking soda & salt –
stir in until combined. Carefully
stir in berries. Spoon 1 T. batter into
bottom of each liner, spreading it
to cover the bottom completely. Top
with 1 tsp. jam & cover with remaining
batter (1 heaping tablespoon per muffin
cup), covering the jam with batter. Bake
23-25 minutes until light golden brown
& a wooden toothpick inserted into
center of muffin comes out clean &
batter around berries appears cooked.
Cool to room temperature & serve.
Muffins can be stored at room temp.
2-3 days or frozen 3-4 months.

(recipe: 1krecipes.com)
————————————

Tex-Mex Chopped Chicken Salad

Dressing:
1 C. ranch salad dressing
2 T. taco seasoning mix (dry),
hot or mild

Salad:
3 C. chicken: cooked/cooled/
diced
4 C. Romaine lettuce, chopped
(about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded/diced
1 C. corn kernels, fresh or frozen
4-5 green onions, sliced
1 (15 oz) can black beans,
drained/rinsed
4 oz. sharp Cheddar cheese,
(OR) Pepper Jack, cut into 1/4″
cubes
1/4 C. cilantro, chopped
juice of 1/2 lime
1 C. tortilla chips, crushed

Optional:
jalapeno – seeded/diced
pumpkin seeds,
diced avocado
diced jicama

In small bowl stir dressing
ingredients – refrigerate until
ready to use. In large bowl
toss all salad ingredients
together; add dressing a little
at a time, then toss until lightly
coated. Season with salt/pepper,
to taste & serve immediately.
Serves 8

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

Crispy Baked Chicken Supreme

6 boneless skinless chicken breasts
1 (10.5 oz) can cream of chicken soup
1 C. sour cream
1 (6 oz) pkg. stuffing mix for chicken
1/2 C. shredded Parmesan cheese
1/2 C. (1 stick) butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. (If chicken breasts are
super thick, slice in half horizontally –
OR pound them slightly to flatten
them on the thick end); place in
prepared pan. Stir sour cream &
soup together & spread in an even
layer over chicken. Pour contents
of stuffing mix in a gallon-size zip-
lock bag & (using a rolling pin) crush
into fine crumbs. Open bag & add
Parm cheese to bag; shake to
combine. Sprinkle mixture on top
of sauce/chicken (use it all – it will
seem like a thick layer, but it will
cook down). Distribute butter slices
on top of crumbs. Bake 45 minutes –
one hour, depending on thickness
of chicken. (internal temp. of chicken
should be 165 degrees F).
Serves 6

(recipe: kraftrecipes.com)
—————————–

Crockpot Peach Cobbler

4 C. fresh or frozen peach slices
3/4 C. brown sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
1 frozen pie pastry shell, broken
into large pieces

coarse sugar

Ice cream or whipped cream
for topping

Spray insides of crockpot with
nonstick spray. In large bowl
combine peach slices, brown
sugar, cornstarch, cinnamon,
nutmeg & lemon juice – stir to
incorporate then pour into
crockpot. Scatter broken pie
pastry shell over mixture then
sprinkle top with coarse sugar.
Lay top of crockpot opening with
paper towels to soak up any excess
moisture. Cover & cook on High
3 1/2 hours. Serve with whipped
cream or ice cream on the side.

(recipe: slowcooker-deserts.cooktopcove.
com)
—————————————-

Mandarin Pasta Spinach
Salad w/ Teriyaki Dressing

8 oz. bowtie pasta
4 C. spinach leaves
1/2 C. craisins (dried cranberries)
1/3 C. cashews or pine nuts
1 (4 oz) can mandarin oranges,
drained
1/4 C. cilantro leaves, roughly
chopped

Dressing:
1/3 C. teriyaki sauce (the
thicker, the better)
1/3 C. rice wine vinegar (or
can substitute apple cider
vinegar)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
1 T. sugar
1/2 C. oil (vegetable, canola,
olive)

Cook pasta accordg. to pkg.
directions; drain & rinse with
cold water. While pasta is
boiling, prepare dressing in a
jar, combining all ingredients.
Cover & shake to combine. Chill
until ready to use.
In large bowl toss pasta, spinach,
craisins, nuts, mandarin oranges &
cilantro-just before serving pour
dressing over salad & toss to coat.
Serves 4

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

Texas Taco Dip Platter

2 lb. ground beef
1 large onion, chopped
1 (14.5 oz) can diced
tomatoes, undrained
1 (12 oz) can tomato paste
1 (15 oz) can tomato puree
2 T. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
2 tsp. salt
2 (15 oz, ea) cans Ranch-style
beans (pinto beans in seasoned
tomato sauce)

1 (10.5 oz) pkg. corn chips
2 C. hot, cooked rice

Toppings:
2 C. shredded Cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce,
shredded
3 medium tomatoes, chopped
1 (2 1/4 oz) can sliced ripe
olives, drained
=
Optional toppings/sides:
sliced jalapenos, sliced bell
peppers, minced cilantro
chopped green onions
sour cream
1 C. picante sauce
hot sauce

In large skillet cook beef & onion
over medium heat until meat is
no longer pink; drain. Add next
7 ingredients & simmer 1 1/2
hours.
Add beans & heat through. On
a large platter layer:
corn chips, rice, meat mixture,
cheese, onion, lettuce, tomatoes &
olives. Serve with optional sides/
toppings. Makes 20 servings

(recipe: tasteofhome.com)
—————————–

Quick Icebox Sandwich Dessert

1 (3.4 oz) pkg. instant vanilla
pudding mix
2 C. cold milk
2 C. Cool Whip, thawed
1 C. (6 oz) miniature semisweet
chocolate chips
24 whole graham crackers, halved

In bowl mix pudding mix & milk
accordg. to pkg. directions –
refrigerate until set. Fold in Cool
Whip & chocolate chips. Place
24 graham crackers on a baking
sheet & top each with about 3
T. filling. Place another graham
cracker on top. Wrap each
‘sandwich’ individually in plastic
wrap & freeze 1 hour until firm.
Serve frozen. Makes 2 dozen

(recipe: tasteofhome.com)

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

Hope you’re having a GREAT day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Have a safe and wonderful 4th! Thank you for the Tex-Mex Chicken Salad. 🙂


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