An Easy Day –

Spent a few hours watching the grandsons – pretty easy day (baby was in a good mood, older grandson had 4 other neighborhood kids to play with . . . in the house). It’s a sunny, somewhat muggy day (temp 79 degrees F.); after the rains of a few days ago it’s been warm & muggy. (I’m fine – I spend most of my time in the house, anyway . . . with air conditioning, when needed – grin).

Yesterday found me perusing a few lace/knitting sites just for fun. You KNOW you’re a rather ‘basic’ knitter when you come across patterns like these:

Mind you, I’m happy where I’m at with my knitting ‘skills’ but just like looking at patterns to see if there might be something I could try to conquer. (read that: NOT the Pineapple Purse, above!) WHEW! We can all dream, right? (I’ll stick to baby blankets & hats, thank you).

===========

Blueberry Pie Bars

Crust & Crumble Topping:
1/2 C. unsalted butter, melted
1/2 C. granulated sugar
1/4 C. light brown sugar, packed
1 1/2 C. flour
pinch salt (optional)

Filling:
1 large egg
heaping 1/2 C. plain or vanilla Greek
yogurt (or sour cream)
1/3 C. granulated sugar
2 Tsp. vanilla
1 T. flour

Blueberry Layer:
2 C. (12 oz) blueberries, fresh or frozen*
1/3 C. granulated sugar (or 1/2 C. if
berries are sour)
2 T. lemon juice
2 tsp. cornstarch

Preheat oven 350 degrees F.
Line a 8 X 8″ pan with foil & spray
with nonstick cooking spray.

Crust & Crumble Topping:
In large microwaveable bowl melt
butter, about 1 minute on High. Add
sugars & whisk to combine. Add
flour, (optional salt) stir to combine.
Mixture will be very dry & sandy with
some larger, well-formed crumble
pieces. Reserve a heaping 3/4 C.
mixture.
Transfer remaining mixture to prepared
pan; using a spatula or your fingers, hard-
pack the mixture to create an even, smooth
flat crust.

Filling:
In medium bowl add egg, Greek yogurt,
sugar, vanilla – whisk to combine. Add
flour & whisk to combine. Evenly pour
filling over crust & jiggle pan to help
distribute filling (or smooth with a spatula).

Blueberry Layer:
In separate medium bowl add all filling
ingredients & toss to combine. If sugar
hasn’t dissolved fully or still has crystals
it’s OK – it will liquify while baking. Evenly
distribute berry mixture over filling. Evenly
sprinkle with reserved heaping 3/4 C. crust
mixture. (Poster notes: Before sprinkling,
I squeeze the mixture in my palm to
encourage bigger crumble pieces to form)

Bake 60 minutes until edges are bubbling
quite vigorously & there’s some bubbling
in center. Crumble topping should appear
set & very pale golden. Place pan on wire
rack & allow bars to cool at least 1-2 hours
(or overnight) before cutting. If you try
cutting them before they are fully cooled
they will be extremely messy & could fall
apart.

*Poster used frozen berries & did not thaw them;
said the pan was very cold when going into the
oven.
If using fresh berries: baking time will be
reduced by about 10-15 minutes, maybe
less.

Bars will keep at room temp. for up
to 1 week; in fridge up to 10 days (they are
good chilled or in the freezer up to 6 months

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

Crunchy Thai Cucumber Salad

2 large cucumbers, chopped or
sliced
3 green onions, sliced
2 T. chopped roasted peanuts

Dressing:
4 T. Thai sweet chili sauce (found in
Asian aisle in grocery store)
1 T. rice vinegar
2 T. sugar
dash sesame oil
1/2 tsp. salt

Combine cucumber & green onions in
a bowl. Combine dressing ingredients
in small bowl & whisk to combine. Toss
dress with cucumbers & onions then
sprinkle with roasted peanuts. Keep
chilled – serve within 2 hours.
Serves 4-6

(recipe: iwashyoudry.com)
—————————

Cornbread Cowboy Trifle

1 (Jiffy Mix) box cornbread mix,
prepared with ingredients listed
on box
2 medium jalapeno peppers,
seeded/minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick-sliced bacon, cooked/
chopped into bits
1 1/2 C. mayonnaise
1 C. ranch salad dressing
1 (28 oz) can diced tomatoes,
drain juices
2 (16 oz, ea) cans beans (pinto,
kidney or black) drained/rinsed
2 (16 oz) cans whole kernel
corn, drained
2 C. shredded Cheddar cheese
1 small bunch green onions,
thinly sliced
salt/pepper, to taste

Cut prepared cornbread into 1-inch
chunks. In a LARGE bowl combine
tomatoes, onion, bell pepper, beans,
jalapenos & corn-making a salsa.
Combine mayonnaise & ranch
dressing in another bowl – add
salt/pepper, to taste.
Build Trifle:
In large serving bowl place a
layer of cornbread, layer of salsa,
add shredded cheese, layer of
mayonnaise mixture & layer of
diced bacon – repeat until layers
reach top of bowl. Garnish top
with green onions & any
remaining cheese & bacon.
Refrigerate 1 hour before
serving. Serves 8-10

(recipe: 12tomatoes.com)
———————————–

Cheddar/Bacon/Horseradish Dip

10 slices bacon, chopped
1 small onion, chopped
8 oz (2 C.) shredded Cheddar
cheese, divided
1/4 C. prepared horseradish
1 1/4 C. sour cream

In large skillet cook bacon until
crisp; using a slotted spoon, transfer
bacon to a paper towel-lined plate.
When cool, crumble any large pieces.
Discard all but 2 T. bacon fat in skillet;
heat at medium heat – cook chopped
onions a few minutes – until soft, sweet &
lightly browned, about 15 minutes,
stirring occasionally. Transfer onions
to a blender or food processor. Add half
bacon, 1 1/2 C. cheese & all horseradish
& sour cream. Process until well combine.
Stir in remaining bacon & cheese,
reserving a bit for topping. Transfer
mixture to a serving bowl & sprinkle
remaining bacon & cheese on top.
Serve at room temperature.
Serves 6

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

Chicken Alfredo Roll-ups

3 T. butter
3 T. flour
2 1/4 C. milk
juice of 1 lemon
2 tsp. chopped parsley
2 cloves garlic, minced
2 T. cream cheese, softened
2 C. shredded rotisserie chicken
1/2 C. finely grated Parmesan cheese
8 cooked lasagna noodles
kosher salt
fresh ground black pepper

Preheat oven 350 degrees F.
Spray large casserole dish with
nonstick cooking spray. Melt
butter in large skillet over medium
heat; add garlic & saute until garlic
is fragrant, about 30 seconds. Whisk
flour into butter & garlic; cook until
mixture is bubbling & golden, 1
minute more. Gradually pour in milk,
whisking constantly. Bring mixture
to a simmer, stir in cream cheese &
Parmesan. Let simmer until sauce
thickens, 2-3 minutes. Add lemon
juice & about 1 tsp. parsley; season
to taste with salt/pepper. Stir in
shredded chicken. Spoon a thin
layer of sauce on bottom of prepared
dish. Lay cooked noodles in single
layer on a cutting board or baking
sheet. Spread chicken mixture on each
noodle then roll up; lay in dish seam-
sides down. Spoon more sauce on
top of roll-ups. Bake 15-20 minutes
until sauce is bubbly & begins to
brown. Garnish with more parsley
& serve warm. Serves 4

(recipe: delish.com)
——————————-

Crockpot Ranch Pork Chops

4 boneless pork chops
1 (1 oz) pkt. ranch salad dressing
mix (dry)
1 (10 3/4 oz) can cream of chicken
soup

Place chops in bottom of crockpot;
Sprinkle dry ranch mix on chops;
top with soup – mix to combine.
Cover & cook on Low 6-8 hours
or High 3-4 hours. Serves 4

(note; poster serves this over a
bed of cooked rice)

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

Lemon Mascarpone Cream Pie

Crust:
1 1/2 C. graham cracker crumbs
2 T. sugar
7 T. butter, melted

Lemon Filling:
3/4 C. sweetened condensed milk
1/4 C. fresh squeezed lemon juice
2 T. lemon zest
1 1/2 C. heavy whipping cream
1 C. powdered sugar
12 oz. mascarpone cheese
(yellow food coloring, if desired)

Lemon Whipped Cream:
3/4 C. heavy whipping cream
1/2 C. powdered sugar
1/2 tsp. vanilla
1 tsp. lemon zest

Optional garnishes:
lemon slices
mint sprigs

Preheat oven 325 degrees F.
Spray 8 or 9″ pie pan. Combine
cracker crumbs, sugar & melted
butter in medium bowl; mix well.
Press mixture evenly into bottom
& up sides of pie pan. Bake
8-10 minutes – cool completely.

In medium bowl combine sweetnd’
cond. milk, lemon juice & lemon
zest. In another large bowl add
heavy whipping cream & powdered
sugar – whip on High speed using
elec. mixer until very stiff peaks form.
Add mascarpone cheese to mixture
& whip on medium speed just until
combined, then continue gently
folding together until well combined.
Add about 1/3 of lemon mixture to
whipped cream & gently fold to combine.
Add remaining lemon mixture & fold to
combine. Add a little yellow food coloring
(if desired). Add filling mixture to cooled
crust & refrigerate until firm, 4-5 hours.

To make Lemon Whipped Cream:
Add ingredients to elec. mixer bowl &
whip until stiff peaks form. Top pie
with cream & refrigerate until ready to
serve. (You can pipe cream onto edges
of pie crust & fill middle with lemon
slices & mint sprigs, if desired.)

(recipe: lifeloveandsugar.com)

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

Hope you’re having a great day –
enjoy the sunshine!

Hugs;

Pammie

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One CommentLeave a comment

  1. I look at the recipes and say I’d like that but having a fatty liver has me a little more careful. But one of these days I will say what the heck and eat what I want.


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