and a FUN day was had by all!

The Oakland County (MI) Historical Society’s Ice Cream Social; me in costume and my oldest son & his family (grandson #1 Eleven years old, baby grandson #2 Five months old

They had an enjoyable day touring our state’s first governor’s house – very interesting place FULL of history & antiques! I spent the day chatting & knitting so I had fun as well. The weather cooperated; it was breezy & sunny (we were under the tree in the background) so out of the hot sun. My son had mentioned that he wanted our grandson to do the tour, as he remembered it from when we were homeschooling many years ago & I privately arranged for a guided tour of the buildings & grounds – glad to know that history is not lost on my children and grandchildren!

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

 Southern Strawberry Punch
Bowl Cake
(overnight recipe)

1 box yellow cake mix
1 (6 oz) pkg. instant vanilla
pudding mix
1 large can crushed pineapple,
drained
2 (10 oz, ea) pkgs. frozen
strawberries
2 bananas
1 (16 oz) tub Cool Whip,
thawed

Bake cake in 2 round cake pans
& set aside to cool. Prepare
pudding mix & place in fridge
to chill. Cut one layer of cake
into small chunks & place in
punch bowl. Spread half of
pudding on top then add half
of pineapple & 1 pkg. strawberries.
Slice one banana on top & spread
half of Cool Whip on top, spreading
to cover completely. Repeat with
another layer – ending with Cool
Whip. Refrigerate overnight.

(recipe: all-my-recipes.com)
——————————–

Crockpot Asiago Spinach Dip

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning

In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Cucumber, Tomato, Onion Salad

1 C. water
1/2 C. distilled white vinegar
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
1 T. fresh ground black pepper
3 cucumbers, peeled/sliced
1/4 inch thick
3 tomatoes, cut into wedges
1 onion, sliced, separated into
rings

Whisk water, vinegar, oil, sugar,
salt/pepper in large bowl until
smooth. Add cucumbers, tomatoes
& onions – stir to coat. Cover bowl
with plastic wrap & refrigerate
at least 2 hours before serving.

(recipe: all-my-recipes.com)
—————————-
Zucchini Pizza Casserole

4 C. shredded unpeeled zucchini
1/2 tsp. salt
2 large eggs
1/2 C. grated Parmesan cheese
2 C. mozzarella cheese, divided
1 c. shredded Cheddar cheese,
divided
1 lb. ground beef.
1/2 C. chopped onion
1 (15 oz) can Italian tomato sauce
1 medium green or sweet red
pepper, seeded/chopped

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Place shredded zucchini in a
colander; sprinkle with salt &
let stand 10 minutes. Squeeze
out moisture. Combine zucchini
with eggs, Parm. & half of
mozzarella & Cheddar cheese.
Press mixture into prepared dish &
bake 20 minutes.
In large saucepan cook beef & onion
over medium heat, crumbling beef
until meat is no longer pink; drain.
Add tomato sauce & spoon over
zucchini mixture in dish. Sprinkle
top with remaining cheeses & add
red pepper. Bake 20 minutes until
heated through. Serves 8

NOTE: Mixture can be frozen:
Cool baked casserole; cover &
freeze. To use, partially thaw in
fridge overnight. Remove from
fridge 30  minutes before baking.
Preheat oven 350 degrees. Unwrap
casserole & reheat on lower oven
rack until heated through & a
thermometer reads 165 degrees F.
in center of casserole.

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

Oven-roasted Corn with
Chipotle Butter
(serves 2)

2 ears fresh corn on cob,
in husk

Chipotle Butter:
1/2 C. butter, softened
(1 stick)
2-3 chipotle chiles (canned)
2 tsp. adobo sauce (from
can of chilies)
=
Prepare butter:
Place butter ingredients in a
blender or food processor;
puree until well blended.
Tear off a sheet of plastic
wrap or waxed paper – place
pureed butter on paper & roll
up, forming it into a long log-
shaped roll. Refrigerate or freeze
until ready to use.  Serves 4-6

NOTE: Serve rolled up log or cut
off slices as needed. Butter can
be frozen for up to a few months –
slice off what you need after it’s
frozen.

Butter is good on grilled or roasted
meats, as well. Also on POPCORN!

Corn:

Preheat oven 350 degrees F.
Place corn WITH husks on, directly
on oven rack & bake 20-30 minutes
until corn is as tender as you like it.
Peel back husks & remove silks before
serving

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

2-Tomato Gratin

2 large green tomatoes, thinly
sliced
2 large, firm red tomatoes, thinly
sliced
1 small red onion, thinly sliced
4 large cloves garlic, sliced
6 slices whole wheat bread (very
thinly sliced)-toasted & cut into
rectangles
1/2 C. mozzarella cheese, shredded
1/2 lb. thinly sliced provolone cheese
1/4 C. shaved Parmesan cheese
1/2 C. fresh lemon basil leaves
salt/pepper
2 T. balsamic vinegar
3 T. olive oil

Preheat oven 375 degrees F.
In 8 X 8″ baking dish alternate layers
of red & green tomato slices with onion,
garlic slices, basil & toasted rectangles
of bread. Place shredded mozzarella
on first layer. Drizzle each layer with
olive oil & balsamic vinegar – season
to taste with salt/pepper. Cover dish
with foil & bake 30 minutes. Remove
foil & top with Provolone & Parmesan
cheeses. Return to oven & bake 25-30
minutes longer until cheese is golden.
Serves 4-5

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

Double Berry Cake

1 C. fresh raspberries
1 C. fresh black berries
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
3 T. canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 C. sugar
1 C. milk

Topping:
1 T. cornstarch
1/4 C. sugar
1 C. boiling water

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick spray. Place
berries in dish. Mix all other
cake ingredients in large bowl
& spread over berries (flour-
milk). In small bowl combine
sugar, cornstarch & boiling water –
mix well & pour over dough.
Bake 45-55 minutes until browned
on top. Serves 9

(recipe: 77recipes.com)
——————————-

Honey Balsamic Grilled
Chicken & Vegetables

1 1/2 lb. boneless skinless
thin sliced chicken cutlets
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper
flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. asparagus (1 bunch),
tough ends removed
2 medium zucchini, sliced
1/4 inch thick
1 red bell pepper, seeded/
sliced into strips
olive oil cooking spray

Marinate chicken with pesto,
garlic, red pepper flakes, lime
juice & 1/2 tsp. salt at least
1 hours or overnight for best
results. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.
Heat grill over medium-high heat –
make sure grates are clean & well
oiled to prevent sticking. Put veggies
on 1 large grill tray or 2 smaller ones
(or cook in batches). Spray with olive
oil spray, season with salt/pepper &
cook, turning constantly until edges
are browned, about 6-8 minutes.
Set aside on a dish. Cook chicken
about 4-5 minutes on each side, until
grill marks appear & chicken is cooked
through. Transfer to a platter with
veggies & pour balsamic dressing over
everything. Serves 6

(recipe: skinnytaste.com)
——————————–

Bundt Pan Breakfast

1 C. diced, cooked ham
2 C. tater tots, frozen
1 dozen eggs, whisked
1 tube Pillsbury Grands! biscuits
(8 pkg) diced (raw)
2 C. cheese, your choice
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
spray. Mix all above ingredients
together & pour into pan. Bake
45 minutes. Remove from oven,
place a dinner plate over top of
bundt pan, hold onto plate &
flip over – remove bundt pan.
Let cool a little then cut & serve.

NOTE: You can use any meats or
veggies. Key is: don’t add too much
bread (biscuits) – the tater tots add
just the right amount – they shred
some when cooked so you think
they are hash browns.

(recipe: facebook)
———————————

Apple-Cinnamon Zucchini Muffins

3/4 C. sugar
1/3 C. vegetable oil
2 eggs
1/2 tsp. vanilla
1 C. + 2 T. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. shredded zucchini
1 C. shredded apple
coarse sugar for sprinkling on tops

Preheat oven 350 degrees F.
Line 12 muffin tin cups with paper
liners. In medium bowl add sugar,
oil, eggs & vanilla; whisk until smooth.
Add flour, cinnamon, baking soda &
baking powder – stir until just combined.
Fold in shredded zucchini & apple. Use
a cookie scoop to spoon batter into cups.
Sprinkle tops of muffins with coarse sugar.
Bake 25 minutes until a toothpick inserted
into centers comes out clean. Makes 12

(recipe: persnicketyplates.com)

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

Gas prices lately have been jumping more than a yoyo!
A week ago they were at $2.59/9 then dropped to $2.29/9
and now, today they’re back up to $2.49/9 (probably should
have grabbed some when they were lower, right?)

My week has been filled with baby/kid sitting the boys, my
special needs group & knitting. Tomorrow is church then
I’m just going to come home and CHILL! Husband was so
sweet to suggest we order Jet’s Pizza for dinner so I didn’t
have to cook after being busy all day at the Ice Cream Social.
Volunteering there we get free cake & ice cream – I opted for
a half slice of pecan coffee cake – much less sweet than all the
other ‘treats’ I saw there (they had Neapolitan ice cream –
not my favorite, so I passed on that one) – brought home half
of my ‘half slice’ of cake to my husband – I just wanted a taste.

Hope your week is going well – stay healthy (if you can!)

Hugs;

Pammie

 

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One CommentLeave a comment

  1. What a great picture of kris, you, and family. You did have a lovely day for the Social. Years ago my oldest worked on a dig there.


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