Accepting getting old – gracefully (I hope)

Yesterday found me baby/kid sitting for 10 hours! Mind you, my grandsons are great BUT I’m 69 1/2 and not getting any younger! The day before youngest grandson, now 6 months, popped his first bottom tooth AND had 3 baby shots at the doctors! Yep, you guessed it – he was cranky! We started out the day just great – he had fun playing on the floor but…when it came time for him to take a nap he really fought it. Finally ‘crashed’ – for a total of 20 minutes…sigh. Older grandson (age 11) helped at times keeping the baby amused but about 5 p.m. or so the baby got REALLY cranky – ugh. (Mind you – it was also Knit/Crochet night at 6:30…so I was really sweating it that my son got home before I needed to leave!). Fast forward to 6 p.m., 6:15 finally son arrived. Baby FINALLY slept and I left to go home, change clothes, brush hair, grab knit stuff & go to Panera. When I arrived (a little late) at Panera the ladies all said: “You look EXHAUSTED! What happened?” They were right, took me about 5 minutes to just process what I was doing next – stood in line for food/drink and rather zombie-like ordered food (almost like point at sign & grunt). I made it through the evening – SOoooooooo glad to be home. Today is a ‘down’ day and I’m fully planning on relaxing as much as possible (tonight is special needs group). You can REALLY feel just how (semi) old you’re getting after a 10 hour babysitting day – let me tell ya! (Oh, Thursday older grandson is coming over to our house for a few hours …hopefully only a FEW hours while baby’s Mom takes baby to a baby appointment.)

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

Chocolate Zucchini Cake

2 C. flour
2 C. sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs
3/4 C. plain yogurt
1/4 C. canola oil
2 tsp. vanilla
2 C. shredded zucchini

Frosting:
1 (5 oz) can evaporated milk
1 C. sugar
1/4 tsp. vanilla
4 oz. unsweetened chocolate,
chopped
1/4 C. butter, cubed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan
with nonstick cooking spray.
In large bowl whisk first 7
ingredients. In another bowl
whisk eggs, yogurt, oil &
vanilla until blended – add to
flour mixture & stir just until
moistened. Stir in zucchini &
pour into prepared pan. Bake
25-30 minutes until top springs
back when lightly touched.
Cool completely in pan on wire
rack.


Frosting:


Place evap. milk, sugar & vanilla
in a blender; cover & process
30 seconds. In a microwave-safe
bowl melt chocolate & butter; stir
until smooth then add to milk
mixture. Cover & process 30-45
seconds until thickened & smooth,
stopping to scrape down sides of
blender container as needed.
Serves 15

NOTE: Be careful when microwaving
chocolate – it can scorch easily. To
avoid this, stir every 10-15 seconds
or use a lower power level.

(recipe: tasteofhome.com)
———————————–
Fresh Garden Salad

2 C. chopped romaine lettuce
1/2 C. chopped green pepper
1/4 C. yellow corn
1/2 C. fresh tomato, chopped
1 C. roasted small yellow potatoes
1/2 C. cooked/chopped meat of
your choice
1/8 C. shredded Cheddar cheese
2 T. ranch dressing (or Greek yogurt)

Preheat oven 425 degrees F.
Spray a sheet tray with nonstick
cooking spray; cut potatoes into
small pieces & arrange on tray in
single layer. Spray potatoes with
nonstick cooking spray (or brush
with a little olive oil) & bake 20
minutes until brown. (You can
also place cut up broccoli and/or
cauliflower on tray & roast as well).
Place all ingredients in large bowl-
toss & serve.

(recipe: thesouthernladycooks.com)
—————————————

Ham & Garden Vegetable Soup

3 1/2 C. chicken broth
2 C. water
4 T. butter (optional)
4 potatoes, peeled/cut up
1 C. chopped green onion (or
regular onion)
3-4 carrots, scraped/chopped
2 C. chopped, cooked ham
1/2 C. dried black-eyed peas
(optional)
2 C. chopped fresh spinach
1/2 C. fresh, chopped okra
(optional)
1/2 C. fresh corn kernels
1 tsp. salt
1/2 tsp. black pepper
1 T. chopped fresh basil (or dried)
1 T. chopped fresh parsley (or dried)

Combine all ingredients in large pot;
bring to boil – turn heat down to
simmer & cook about 45 minutes
until potatoes & black-eyed peas
(if using) are done. Makes 8 Cups
or servings.

(recipe: thesouthernladycooks.com)
————————————
Cheesy Zucchini Cornbread Muffins

2 C. self-rising cornmeal *
1/3 C. self-rising flour
2 eggs
1 tsp. sugar
1 1/2 C. buttermilk (or regular milk)
2 T. cooking oil (or bacon drippings)
1 C. shredded zucchini
1 c. shredded Cheddar cheese (or
cheese of your choice)

Preheat oven 425 degrees F.
Spray a muffin tin with nonstick
cooking spray. Combine cornmeal,
flour, eggs, sugar, buttermilk & oil
in large bowl – mix well with spoon.
Fold in zucchini & cheese. Fill each
muffin cup to about 1/4″ from top.
Bake 25-30 minutes until golden
on top. Makes 12 muffins.

*If you don’t have self-rising cornmeal:
Mix regular cornmeal with 1 1/2 tsp.
baking powder & 1/2 tsp. salt.

NOTE: these muffins are great with
cooked, crumbled bacon – fold in
bacon with batter before baking.

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

Tomato Pie

1 deep dish pie shell
about 3 C. sliced/chopped
tomatoes*
1/2 C. chopped green onions
1 to 1 1/2 tsp. dried oregano
1 to 1 1/2 tsp. dried basil
salt/pepper, to taste
2-3 T. mayonnaise
5 slices bacon, cooked crisp/crumbled
1 1/2 C. shredded cheese of your choice
(poster used shredded Parmesan, Swiss,
& Mexican blend – 1/2 C. each)

Preheat oven 400 degrees F.
Punch holes in bottom of pie
crust & cook empty pie crust 10
minutes.
Reduce oven heat to 350 degrees F.
Remove from oven & add a layer of
cheese, onion & tomatoes; sprinkle
with salt/pepper, oregano & basil.
Continue layering until you have
used up all ingredients
EXCEPT 1/2 C. cheese. Mix crumbled
bacon, mayo & cheese – spread on top
of pie. (you can sprinkle on extra
cheese if desired). Bake 35-40
minutes. Remove from oven & let
stand at least 15 minutes before
cutting.

*try to use firm tomatoes. Poster
said she chopped tomatoes & put
them in a colander to drain at least
30 minutes before adding to pie.

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

Crockpot Golden Chicken
with Noodles

2 (10 3/4 oz, ea) cans cream of
chicken soup
1/2 C. water
1/4 C. lemon juice
1 T. Dijon mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced
(about 6 C.)
8 skinless, boneless chicken
breast halves (about 2 lb)

4 C. egg noodles, cooked/drained
chopped fresh parsley (optional)

Stir soup, water, lemon juice,
mustard, garlic powder & carrots
into crockpot. Add chicken &
stir to coat. Cover & cook on
Low 7-8 hours until chicken is
thoroughly cooked.
Serve with cooked noodles &
sprinkle with parsley.
Serves 8

(recipe: recipelion.com)
————————-

Quick Roasted Shrimp Salad

2 1/2 lb. (12-15 count) shrimp
1 T. olive oil
kosher salt/ground black pepper
1 C. mayonnaise
1 T. oranze zest (2 oranges)
2 T. freshly squeezed orange
juice
1 T. white wine vinegar
1/4 C. minced fresh dill
2 T. capers, drained
2 T. red onion, diced small

Preheat oven 400 degrees F.
Peel/devein shrimp – place on
a sheet pan with olive oil,
1 tsp. salt & 1/2 tsp. black pepper –
toss together. Spread shrimp in
one layer & roast 6-8 minutes,
just until pink, firm & cooked through.
Allow to cool 3 minutes.
Sauce:
In large bowl whisk mayo, orange
zest, orange juice, vinegar, 1/2 tsp.
salt & 1/2 tsp. pepper. When shrimp
are cool, add shrimp to sauce & toss
well. Add dill, capers & red onion
& toss well. Let stand, at room
temp., half hour. You can also chill
& serve at room temp. Serves 6

(recipe: foodnetwork.com)
————————————

Fresh Blackberry Pie

2 (9 inch, ea) pie shells, unbaked
4 1/2 C. fresh blackberries
3/4 C. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 C. flour
3 T. butter or margarine
milk & 1 tsp. brown sugar (for top
of crust – optional, adds shine to
crust)

Preheat oven 425 degrees F.
Spray pie plate with nonstick
cooking spray then place crust
in plate. Prick crust with a fork.
Mix all ingredients in large
bowl except butter, milk &
brown sugar – pour into pie
shell. Cut butter into pieces
& place on top of filling. Place
second pie shell on top & cut
slits for steam to escape. Very
lightly brush a tiny bit of milk
on top of crust & sprinkle with
1 tsp. brown sugar. Bake 15
minutes. Reduce oven heat
to 375 & bake 20-25 minutes
longer until pie is brown on top.
Remove from oven & let cool
before cutting. Makes 1 pie.

(recipe: thesouthernladycooks.com)

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

Due to all the hurricane weather in our country, our weather
has cooled off considerably – high 60’s to low
70’s, overcast & rainy. (Feels like Fall – ugh).

I noticed the gas prices also jumped about 20
cents a gallon – we’re now looking at $2.59/9
for regular.

Hope you are able to take a little time each
day to do something for you: a nice warm
cuppa-something you like (or iced, if that’s
your favorite), maybe a 10-minute nap,
read a book, do a crossword or word-search
puzzle – something to let your mind & body
RELAX a little – you’re worth it!

Hugs;

Pammie

Lots of ‘catching up’ to do –

Today finds me going in lots of different directions: In the next week I have to get all the information together to send the next 2-month newsletter for my special needs group (and it needs to get to them BEFORE the end of the month!). Still trying to coordinate dates with our leader on upcoming gym nights & our Harvest Party in October.

In three weeks the lady from Detroit Vets hospital will be visiting our group to collect all our donations – have been hand-printing tiny labels to go on all their items (the women receiving them like to know who made them). Finished my items & their tags – now on to more printing.

Yesterday found my husband and I doing something we rarely ever do: we took a day-trip to Frankenmuth, Michigan (an hour away). Frankenmuth is a very interesting, beautiful town that is like a mini-Bavaria/Germany: they feature ‘all things German’ – food, decorations, festivals, etc. They have two main restaurants in town that feature just about any German food/beer/desert you might like. We had the ‘most popular dinner’ – fried chicken, mashed potatoes & gravy & their stuffing. The town, itself, is really pretty – nice & clean. They have horse-drawn carriages if you’d like a tour, boat rides, cheese & sausage shops and . . . all things collectible. Almost every shop you go in has all sorts of things to buy: wall hangings, tiny statues, CHRISTMAS stuff, penny candies – something for everyone. Also, very close by is another world-renown company: Bronner’s “Everything Christmas” store. If you’re into Hummels, or just about anything imaginable having to do with Christmas & decorating (including life-sized Nativity scenes – the kind you might see at a large church for outdoor viewing) – they’ve got it. We skipped Bronners – don’t need more decorations; in fact, the only things we brought home were a Apple Kuchen pie and a tiny beeswax candle that looks like a bee hive with a tiny bee on top (for my friend who is a bee keeper). Ah, the monies we ‘could’ have spent there – great place to visit if you’re interested! (It’s been about 12 years since we’ve gone there – this was part of our 41 year anniversary celebration!)

===========

Presbyterian Punch

1 (2 liter) bottle 7-UP
1 (46 oz) can pineapple juice
1 (6 oz) can frozen limeade
1 (6 oz) can frozen orange juice
1/2 quart rainbow sherbet

In large punch bowl mix 7-UP,
pineapple juice, limeade & orange
juice. Using an ice cream scoop,
scoop out several servings of
sherbet & float on top of
punch before serving. (add more,
later, as needed) Serves 16

(recipe: thecountrycook.net)
——————————-

Crockpot German Roast Pork
& Sauerkraut

1 (3-4 lb) boneless pork roast
salt/pepper, to taste
1 T. shortening
1 (32 oz) pkg. sauerkraut*
2 apples, peeled/cored/quartered
1 C. apple juice or water
1 (14 oz) pkg. frozen pierogies

Sprinkle roast with salt/pepper. Heat
shortening in a skillet over medium-
high heat & brown roast on all sides
then place in crockpot. Add undrained
sauerkraut, apples & juice/water –
mix to blend. Gently add pierogies
so they are partially submerged in
sauerkraut (as roast cooks more liquid
will cover the pierogies). Cover & cook
on Low 8-9 hours. Serves 4-6

*PAM’S COMMENT: My husband is
German & comments that packaged
sauerkraut is VERY salty – his solution
is to rinse it in cold water first. Using
this recipe, I would probably drain
any liquid in package then rinse
sauerkraut & add, perhaps a 1/4 C.
more water (which would be the
substitute for the sauerkraut
‘juice’in the bag)

(recipe: gooseberrypatch.com)
————————————-
Crockpot Apple Spice Dump Cake

2 (20 oz, ea) cans apple pie filling
3/4 C. brown sugar, packed
1 (15.25 oz) box spice cake mix
3/4 C. pecan pieces
1 stick butter sliced into pats

Spray insides of crockpot with
nonstick spray. Pour pie filling into
crockpot & spread evenly. Sprinkle
brown sugar on top, evenly. Top
with dry cake mix (evenly) & sprinkle
pecans on top (evenly). Place butter
pats all over the top. Place 6-8
(regular sized) paper towels on top
of crockpot opening then cover with
lid. Cook on High 1 1/2 – 2 hours.
Serves 10

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

Mexican Zucchini Burrito Boats

4 large zucchini
1 (15 oz) can black beans, drained/
rinsed
1 C. cooked brown rice
1 C. salsa
1 red bell pepper, seeded/diced
1/2 red onion, diced
1/2 C. corn kernels
1 jalapeno (or poblano) pepper,
seeded/diced
1 T. plus 1 tsp. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 C. fresh cilantro, finely
chopped
salt, to taste
1 C. shredded Cheddar/Monterey
Jack cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ casserole dish with
nonstick cooking spray. Slice each
zucchini in half lengthwise – using
a spoon, hollow out the center of
each half. LIghtly brush tops with
1 tsp. oil then place, skin sides down,
in dish. Warm 1 T. olive oil in large
skillet over medium heat. Add onion
& pepper – cook 2-3 minutes. Add
rice, corn, beans, salsa, chili powder
& cumin. Stir & cook 5 minutes then
remove from heat. Add 1/4 C.
cilantro & salt to filling – taste to
adjust flavor. Spoon filling inside
each zucchini half until all are full.
Sprinkle each with cheese & arrange
in dish. Cover with foil & bake 25 minutes.
Turn on broiler.
Remove foil & place dish under broiler
5 minutes until cheese is bubbly &
golden brown. Allow to cool 5-10
minutes then top with fresh cilantro &
serve. Makes 8 boats.
NOTE: Leftovers can be stored in an
airtight container up to 3 days.

(recipe: makingthymeforhealth.com)
——————————

Minty Fresh Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh
mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen peas, thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper –
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
——————————-

Pizza-stuffed Chicken

4 boneless skinless chicken breasts
20 slices pepperoni
1/2 c. thinly sliced bell pepper
6 oz. mozzarella cheese, thinly
sliced/divided
2 tsp. Italian seasoning (or equal
parts garlic powder, dried oregano &
dried basil)
salt/pepper, to taste
2 tsp. olive oil
2 C. marinara sauce
1 T. chopped parsley

Preheat oven 400 degrees F.
Using a small sharp knife, cut a pocket
into one side of each chicken breast. Do
not cut all the way through to other
side. Place 5 slices pepperoni, 1-2 T.
sliced pepper & 1-2 slices mozzarella
cheese into each pocket. (you may
have to cut cheese in half to fit). Reserve
4 slices cheese to top chicken later on.
Use 3-4 toothpicks to close up pockets on
each breast. Heat olive oil in oven-safe
pan over medium-high heat; season
chicken with Italian seasoning, salt/
pepper. Place chicken in pan & cook on
both sides until golden brown, 4-5
minutes per side (you might need to
work in batches depending on size
of pan). Place all seared chicken
breasts in pan & pour marinara sauce
over top; top with 1 slice mozzarella
cheese per breast. Bake 20 minutes
until chicken is cooked through &
cheese is melted. Sprinkle tops
with parsley & serve. Serves 4

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

Breakfast Sausage Biscuit Casserole

2 cans refrigerated biscuits
1 lb. pork sausage
7 large eggs
1 C. grated cheese – your choice
salt/pepper

Spray a casserole dish with
nonstick spray. In bowl, mix
biscuits with eggs & milk –
whisk gently to coat & let
set 20-30 minutes.

Preheat oven 400 degrees F.
In a skillet cook & crumble
sausage then mix with biscuit
mixture & cheese. Pour
mixture into prepared dish &
bake 22 minutes.

(recipe: 77easyrecipes.com)
——————————-

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries

Glaze:
2 T. lemon juice
1 T. melted butter
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In small bowl combine
butter, 1 C. sugar, juice & eggs.
In large bowl combine flour,
baking powder & salt; stir into
egg mixture alternately with
milk. Fold in lemon zest, nuts,
& blueberries. Pour batter into
prepared loaf pan & bake 60-
70 minutes. Allow loaf to cool
on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
loaf. Makes 1 loaf

(recipe: all-my-recipes.com)

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

Our weather has been great lately:
mid 70’s & sunny/breezy. Last week
I met up with the lady that coordinates
the Crisis Pregnancy Center Mobile Unit
and delivered more baby blankets. She
mentioned a blanket I made years ago that
she really liked: very simple knit pattern
using white background & various bright
colored stripes – that got me to thinking
so I started another blanket for them using
yarn I had been holding onto. Sometimes
I find myself not wanting to use particular
yarns, knowing you can’t get them any
more – this small ‘batch’ was given to me
years ago by a knitter friend who moved
to Florida. The yarn is a fine, sort of
chenille-like type in very pale pink/blue/
lime green & yellow (each skein is one of
those colors). I dragged out a simple pattern
and have begun the white background with
that particular white/stripes pattern in mind-
just for them. (that makes 2 baby blankets I’m
working on now – yep, you know me – over-
achiever…sigh).  Also want to drag out the
various yarns I’ve got stashed for scarves –
we’ll see where that goes! Between coordinating
the knit group & knitting, my special needs group,
church and babysitting my grandsons, I’ve had
a very full summer, I’d say!

Hope you are keeping up with YOUR summer
activities – remember to take a little time for
FUN for YOU! (I have to remind myself of
that very thing – often!)

Hugs;

Pammie

 

A little this & that . . .

(would you believe I just wrote this entire blog post then accidentally hit a key & wiped it all out!? UGH!)

Our weather has been all over the place lately: sunny/cloudy/rainy, in the 70’s to 80’s. Did I catch the eclipse? Yep, on TV – it was interesting.

Monday found me checking out a new store to our area: Hobby Lobby. Lots of friends have commented on how great the store/company is so I went to their Grand Opening. They had a Greeting Team and refreshment table – I politely side-stepped that & went to check out (you guessed it) the YARN DEPARTMENT! Was I impressed? Nope – although their prices for skeins was a little lower, so was the SIZE of their skeins! I was looking for BIG balls, NEW colors/combinations/variegated yarns – not impressed (and I thoroughly checked the entire department TWICE). Guess I’ll stick with JoAnn’s, Michaels, Meijers & WalMart for yarns. (There were tons of people there – even some men! All were Ooooooing & Ahing over the products – not for me).

On the knitting scene, finally finished the blue Tassel baby blanket – you’ve seen it ‘in progress’ – it’s a beautiful pattern to waaaay too fussy for me to ever knit it again. (Am holding it for a friend who’s expecting in February and doesn’t yet know the sex of her baby):

I also started another baby blanket for same person – in case she has a girl. This one is done using a variegated fuzzy yarn for the color strips – the yarn goes from light yellow to light peach to a darker peach to white (am going to have to cut out the white parts – they wouldn’t show against the white background. You know me – I’ll be able to use the fuzzy white for baby hats!)

Lastly I finished a ‘needy/homeless’ people scarf – the colors don’t come through in photographs – the yarn is very fuzzy and in all shades of Fall colors: reds, oranges, yellows, dark greens, dark browns.

(insert I’M MAD here – just realized all the recipes I had in the first try at this post will now be GONE – I copy them to this post then erase the original . . . ugh!)

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

Fresh Peach Cobbler

1/4 C. melted butter
1 C. flour
3/4 C. sugar
2 tsp. baking powder
3/4 C. milk
5-6 peaches, sliced
3/4 C. sugar

Preheat oven 350 degrees F.
Pour melted butter into a
8 X 8″ baking pan. Whisk
flour, 3/4 C. sugar, baking
powder & milk together –
pour over melted butter in
pan; cover with sliced peaches.
Cover peaches with 3/4 C. sugar*.
Bake 20-30 minutes until batter
rises to top & forms a brown crust.

*Poster wrote: “I know this seems
like a lot of sugar, but use it all”.

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

Crockpot Parmesan Broccoli/Cauliflower

2 lb. frozen Broccoli Cauliflower mix
1 stick butter, sliced
1 T. minced garlic
2 T. dried, minced onion
salt/pepper, to taste
1/4 C. chopped parsley
1/2 – 1 C. shredded Parmesan cheese

Place frozen Brocc/Cauli. in 6 qt.
crockpot; top with butter, garlic,
onion, parsley, salt/pepper &
toss to combine. Cover & cook on
High 2-3 hours, stirring occasionally
until veggies are desired tenderness.
Add Parm. cheese & stir before serving.
Serves 6-8

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

Broccoli-Shrimp Alfredo

8 oz. uncooked fettuccine
1 lb. uncooked medium shrimp,
peeled/deveined
3 cloves garlic, minced
1/2 C. butter, cubed
1 (8 oz) pkg. cream cheese,
cubed
1 C. milk
1/2 C. shredded Parmesan cheese
4 C. frozen broccoli florets
1/2 tsp. salt
dash pepper

Cook fettuccine accordg. to pkg.
directions. In large skillet saute
shrimp & garlic in butter until
shrimp turn pink; remove &
set aside. In same skillet combine
cream cheese, milk & Parm. cheese;
cook & stir until cheeses are melted
& mixture is smooth. Place 1 inch
of water in a saucepan; add broccoli.
Bring to boil; reduce heat – cover &
simmer 6-8 minutes until tender;
drain. Stir broccoli, shrimp, salt/
pepper into cheese sauce & heat
through. Drain fettuccine & top
with shrimp mixture. Serves 4

(recipe: tasteofhome.com)
——————————
Cheesy Zucchini Quiche

singe 9 inch pie crust
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
On lightly floured surface, roll
dough to 1/8 inch thick circle,
place to 9 inch pie plate. Trim
pastry to 1/2 inch beyond rim
of plate & flute edge. Refrigerate
while preparing filling.
Filling:
In large skillet heat butter over
medium heat. Add zucchini &
onion – cook & stir until tender.
Drain & cool slightly. Whisk eggs
& seasonings until blended – stir
in cheese & zucchini mixture.
Spread mustard over pastry
shell & add filling. Bake on lower
rack of oven until a knife inserted
into center comes out clean &
crust is golden brown, 35-40
minutes. If needed, cover crust edges
loosely with foil during last 15
minutes of cooking time to prevent
overbrowning. Remove from oven
& let stand 10 minutes before
cutting. Makes 8 servings.

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

Grilled BBQ Chicken Pizza

1 pizza crust
3/4 C. BBQ sauce (use a little for
heating the chicken & rest as sauce)
1 1/2 C. cooked chicken, shredded or
chopped
1 clove garlic, minced
1 1/2 C. shredded mozzarella cheese
2 T. chopped fresh cilantro
1/4 red onion, thinly sliced
1/3 C. chopped cashews
2 T. jalapeno chilies, very finely
chopped

NOTE: Be ready with chopped
ingredients when you pre-heat
grill so that you can place toppings
on cooked dough quickly.

Preheat grill to about 500 degrees F.
In medium pan heat chicken, a little
BBQ sauce & crushed garlic. Brush
pizza dough with olive oil & place
on hot grill, oil side down – drizzle
more oil on top of dough. Close
lid of grill & cook about 2 minutes;
flip dough over & place BBQ sauce,
cooked chicken mixture, red onion,
cheese, nuts, cilantro & jalapeno
on top. Close lid of grill & cook,
checking occasionally until top is
bubbly but bottom is not burnt.
(If you need: lower temperature
or turn off one side of grill &
finish cooking on indirect heat).
Remove from grill to a sheet pan.
Serves 4

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

Lemon Garlic Rice

1 C. uncooked white rice
2 T. butter
2 cloves garlic, minced
1 tsp. grated lemon peel
1/4 tsp. black pepper
2 C. chicken broth
2 T. chopped fresh parsley

In large saucepan over high
heat, combine all ingredients
except parsley – bring to boil,
stirring once or twice. Reduce
heat to Low, cover tightly &
simmer 15 minutes until liquid
is absorbed. Serves 4

NOTE: can also add chopped green
bell pepper (or) use brown rice,
just cook 45 minutes once it comes
to a boil. If you want to use par-boiled
rice, cook about 20 minutes.

(recipe: mrfood.com)
—————————————

Crockpot Apple BBQ Chicken

3 1/2 lb. boneless, skinless
chicken breast
1 (18 oz) bottle BBQ sauce
2 C. apple butter

buns

Place chicken in crockpot; mix
BBQ sauce & apple butter in
bowl & pour over chicken. Cover
& cook on Low 4 hours. Shred
hot chicken using 2 forks or in
your mixer. Serve on buns.
Serves 8

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

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese, grated
1/3 C. Parmesan cheese, grated
1/4 tsp. oregano
salt/pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Heat large, deep pan over medium
heat – add butter & melt. Saute
shallots & garlic until shallots are
translucent, about 1-2 minutes. Add
zucchini, heavy cream, salt/pepper,
oregano & Parm. cheese – stir &
let mixture cook 8-10 minutes until
bubbly. Make sure to keep mixing
while cooking. Transfer to prepared
pan. Mix in most of cheeses, sprinkling
rest of Cheddar cheese on top. Bake
10-14 minutes until cheese is bubbly &
golden brown. Top with sliced green
onions, if desired. Serves 4

(recipe: 12tomatoes.com)
—————————–

1-Pot Bacon & Peas Pasta

6 slices bacon, chopped
1 clove garlic, minced
1/2 C. onion, chopped
1 C. mushrooms
2 C. chicken stock
1 C. milk
1 C. peas, frozen
1 oz. cream cheese
1/4 C. sour cream
1/4 C. Parmesan cheese, shredded
salt/pepper, to taste

In large pan fry bacon over medium-
high heat until crisp – remove bacon &
all but 2 T. bacon grease. Add mushrooms
& onion to pan- cook until they begin to
soften. Add garlic & cook 2 minutes. Add
chicken stock, milk & pasta to pan & bring
to boil – cook 7-10 minutes until pasta is
al dente. Add peas & gently stir until they
have defrosted. Remove pan from heat;
stir in cream cheese & sour cream. Add
bacon & gently fold into pasta. Salt &
pepper, to taste. Serve with shredded
Parmesan cheese on top. Serves 4

(recipe: homemadeinterest.com)
———————————

Crockpot Peach Applesauce

3 lb. sweet apples (poster used
Gala) peeled/cored & sliced
2 (16 oz, ea) bags frozen peaches,
thawed
1/4 C. apple juice concentrate,
thawed
1 T. lemon juice
1/2 to 1 C. brown sugar (optional)

Place apple slices & peaches in
crockpot; add remaining ingredients
& stir to mix well. Cover & cook on
High 3-4 hours, stirring occasionally.
Place mixture in a bowl (or blender)
& mash using a potato masher,
mixer or blender (depending on
consistency you prefer). Serve.
Serves 6

(recipe: recipesthatcrock.com)

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

It’s also time to give things away –
tomorrow I meet with the
coordinator of Crisis Pregnancy
Center’s Mobile Unit to hand off
four baby blankets. They give the
expectant moms a blanket if they
agree not to abort their babies.

Coming up in a few weeks is the
pick up date for all knit/crocheted
baby items for Detroit Veterans
Hospital’s Baby Shower. I love
seeing all the wonderful items
my ladies create and know that
the ladies receiving them will be
grateful to have something
hand-made, as well.

Guess I’d better wrap up this post,
eh? Hope you are all well and enjoying
the last vestiges of Summer.

Hugs;

Pammie

 

 

 

Nothin’ special goin’ on . . .

It’s a rather gloomy/rainy day – temps around 72 degrees F. (not bad, just overcast). Did a quick trip to get gas & go grocery shopping and am now home for the rest of the day. Dinner is easy – we had BLT’s last night and there’s enough for dinner tonight, also! Saturday is our Sunday school class picnic so NO COOKING DINNER then, either! Am planning on taking a 3-Bean cold salad and the Apple/Caramel dump cake I listed a few posts ago – pretty easy stuff. (Our teacher grills steaks & chicken plus roasts corn on the cob – his wife told me they’re making ice cream sandwiches using giant chocolate chip cookies – she baked them!) Pretty fancy eats!

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

Banana Bread Brownies

2 eggs
3 bananas, mashed
1 1/2 C. sugar
1 C. sour cream
1/2 C. (1 stick) butter, softened
2 C. flour
2 tsp. vanilla
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. chopped walnuts
(optional)

Frosting:
1/2 C. (1 stick) butter, melted
3 C. powdered sugar
2 tsp. vanilla
1/3 C. milk

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray or line
with parchment paper. In bowl
place mashed bananas; add
cinnamon & stir until well blended.
In another large bowl beat sugar,
butter, sour cream & eggs until
creamy. Add vanilla & mashed
banana mixture. In another separate
bowl combine flour, baking soda &
salt; slowly add dry ingredients to
wet in 3 small batches (fold in nuts
if using). Pour batter into prepared
dish, spreading evenly. Bake 20-25
minutes until a toothpick inserted
into center comes out clean. Remove
from oven & cool slightly.

Frosting:
In large saucepan melt butter until just
golden brown in color. Whisk in
powdered sugar, 1 cup at a time,
followed by vanilla & milk. Once
mixture has come together & thickened,
pour warm frosting over top of banana
brownies, using a spatula to spread
evenly over top. Cool completely
before cutting into squares.
Makes 12-16 squares.

(recipe: 12tomatoes.com)
——————————————

Mama’s Cucumber Salad

8 C. thinly sliced cucumbers
(about 5)
1 large onion, thinly sliced
1 1/2 C. white vinegar
1/2 C. sugar
3 cloves garlic, finely chopped (or
1 1/2 tsp. bottled chopped garlic)
1 T. vegetable oil
4 tsp. salt
1 C. water
1/2 tsp. white pepper
3 T. chopped fresh dill (or
1-2 T. dried)

In large bowl combine cucumbers &
onion. Im large saucepan mix vinegar,
sugar, garlic, oil, salt/pepper & bring
to boil, stirring frequently. Pour
mixture over cucumbers & onions;
add pepper & dill – mix well.
Makes 8 Cups

(recipe: mrfood.com)
——————————
Zucchini Lasagna
(partial grill use)

1 lb. ground beef
1 1/2 tsp. kosher salt
1 tsp. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
black pepper, to taste
3 medium (8 oz ea) zucchini,
sliced 1/8″ thick
1 1/2 C. ricotta cheese
1/4 C. Parmigiano Reggiano cheese
1 large egg
16 oz. (4 C.) shredded mozzarella
cheese

In medium saucepan brown meat &
season with salt; drain & remove
meat to a pan/plate. Add olive oil
to pan & saute garlic & onions about
2 minutes. Return meat to pan; add
tomatoes, basil, salt/pepper & simmer
on Low at least 30-40 minutes, covered.
Do not add extra water; sauce should
be thick. Lightly salt sliced zucchini &
set aside 10 minutes (salting takes a
lot of water out of the zucchini). After
10 minutes blot off excess water using
a paper towel.

Preheat gas grill to Medium High
& grill zucchini 2-3 minutes per side,
until slightly browned. Place on
paper towels to soak up any excess
moisture.

Preheat oven 375 degrees F.
In medium bowl mix ricotta, Parmesan
cheeses & egg – stir well. Spray bottom
& sides of  9 X 13″ baking dish with
nonstick spray & spread 1/2 C. sauce
in bottom of pan. Layer zucchini to
cover bottom. Spread 1/2 C. cheese
mixture on top then top with 1 C.
mozzarella cheese – repeat process-
last layer top with remaining zucchini
& sauce. Cover with foil & bake 30
minutes. Uncover & bake 20 minutes
more (to dry up sauce). Place remaining
1 C. mozzarella on top & bake until
cheese melts, 10 minutes. Let stand
5-10 minutes before serving. Serves 8

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

Crockpot Crab Rangoon Dip

16 oz. cream cheese, softened
1/2 C. sour cream
4 whole green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
12 oz. imitation crab meat, shredded

Crackers for dipping

Spray insides of crockpot; add all
ingredients to crockpot & stir to
combine. Cover & cook on Low
2 hours, stirring at least once
during cooking time. Serve with
crackers for dipping. Serves 4

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

Confetti Couscous Salad
(2 hour or overnight chill
time)

2 C. water or broth
1 (10 oz) pkg. couscous
1/4 C. olive oil
2 T. fresh lemon juice
2 large tomatoes, chopped
1 zucchini, chopped
1/2 C. fresh basil, chopped
3 green onions, thinly sliced
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (4 oz) pkg. crumbled feta cheese

In medium saucepan bring water or
broth to boil over medium-high heat;
stir in couscous; cover & remove from
heat. Let stand 5 minutes. LIghtly
fluff couscous with a fork & place in
a large bowl to cool. Add remaining
ingredients (except feta); mix well.
Chill at least 2 hours or overnight.
Stir in feta just before serving.
Serves 12

(recipe: mrfood.com)
———————————

Crockpot Salsa Lime Chicken
(from frozen)

Can be served ‘as is’ over
cooked rice or noodles OR
serve on burritoes, tacos,
enchiladas, salads or
quesadillas.

3 frozen boneless skinless
chicken breast halves (2 1/4 lb)
1/4 C. fresh lime juice
1 C. salsa or picante sauce
2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 C. chopped cilantro

Place all ingredients (except
cilantro) into crockpot. Cover &
cook on Low 6-8 hours until
chicken is tender. Remove chicken
& shred; return to crockpot &
stir into juices. Add cilantro &
serve.

NOTE: If chicken is NOT frozen,
cook 4-6 hours instead of 6-8

(recipe: 365daysofcrockpot.com)
——————————

Birthday Cake Popcorn

your favorite popcorn – popped
1/2 C. vanilla frosting
candy sprinkles
————-
Cover a baking sheet with waxed
paper & spread popped corn out
on sheet. (remove any unpopped
kernels). Microwave frosting on
full powder about 30 seconds;
drizzle warm frosting over popcorn
& toss sprinkles on – mix well & allow
frosting to cool.

(recipe: asthebunnyhops.com)
—————————————

Creamy Pineapple Show-off
Bars

2 1/2 C. graham cracker crumbs
1 C. unsalted butter
1 1/2 C. powdered sugar PLUS 4 T.
1 egg
1 1/2 C. vanilla
1 pint whipping cream
1 C. crushed pineapple, drained
pinch salt

Preheat oven 350 degrees F.
Melt 1/2 C. butter & combine with
graham cracker crumbs in a large
bowl. Press mixture into a 8 X 11″
baking dish. Bake 15 minutes &
cool thoroughly.
Cream 1/2 C. butter & powdered
sugar using elec. mixer until fluffy.
Add egg & 1 tsp. vanilla -beat a
few more minutes & spread on
top of cooled crust. Chill until firm.
In large bowl whip cream & 4 T.
powdered sugar. Add pinch salt &
1/2 tsp. vanilla – whip until it holds
stiff peaks. Fold in pineapple &
pile over filling. Sprinkle top with
1/4 C. graham cracker crumbs.
Chill before serving.

(recipe: ninerecipes.com)

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

Still working on finishing blue “tassel”
baby blanket – I’ve decided that I’m
doing ONE more set of pattern, then
the top border & that one’s done.
Started another blanket a few days
ago (old pattern, 2-row repeat, very
easy); still have one more skein of
the fuzzy/chunky yarn to finish the
autumn-colors scarf. The other day
I decided to kind of look through
‘some’ of my yarns – found out I
have a LOT more yarn tagged for
scarves than I originally thought.
Oh well – looks like I’ll be busy
this fall/winter, eh?  The Detroit
Veteran’s Baby Shower is coming
up end of September; just wrote
my group letting them know they
have about 4 more weeks to finish
any projects – just waiting to hear
from the coordinator at VA as to
when she can join us to pick up
all our finished items. Still haven’t
heard from the lady in charge of
the baby blankets for the Crisis
Pregnancy mobile unit – I have
4 blankets for them. (I’ve been
dragging my feet on deliveries-
also have 40 baby hats for our
local hospital which I ‘should’
have delivered in the early
summer – they were done then,
I just didn’t get them over there.
(Good thing is: they don’t care
WHEN I bring them, so that’s
nice for me – they just like getting
them to give to the new parents.)

Hope your day is going along well –
stay healthy (if you can) and remember
to grab a little rest time for yourself.
YOU ARE IMPORTANT!

Hugs;

Pammie

It’s Computer GLITCH Day!

It’s another one of “THOSE” days, it seems. When I picked up our mail last week there was a paper informing me that we had a ‘large letter or package’ that (obviously was too big for our box) had to be picked up at the Post Office Annex. I stopped there Thursday and picked up a large envelope. In Saturday’s mail was another of those forms, this time with no ‘sender name or address’ – I stopped there today only to find out I’d already picked it up! The nice lady behind the counter apologized and said that’s been happening a lot lately – a ‘glitch’ in their system. Last week I stopped at the drive-thru banking to deposit some checks – and waited . . . and waited, etc. a good 15 minutes (which is really rare!). Finally the teller came back to the window and informed me that NEXT TIME I come to the bank I would need to come in and see a manager: Apparently there was a ‘glitch’ in their system and they had my BIRTH DATE wrong on their files! UGH! (I went in today and got that corrected). Next stop: my drug store; I knew there should be 2 prescriptions ready to pick up. My favorite pharmacist greeted me and said: “Wait! There’s something weird here . . . I saw your name on a label but it printed out blank!” (oh boy…here we go AGAIN!). After her going through her computer and kind of freaking out she discovered the error – their computer showed I had prescriptions that NEEDED to be filled but didn’t state they already had been filled! She found them and we went on with our transaction. Crazy, eh? So, on my little jaunt, THREE out of FOUR places I went had computer problems! Oh well – hoping the REST of this day goes smoothly! (It’s OK, I’m not flustered – just a bit amazed at the frequency that happened to me, today.)

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

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries

Glaze:
2 T. lemon juice
1 T. butter, melted
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray loaf pan with nonstick
cooking spray. In large bowl
beat together butter, sugar,
juice & eggs. In another bowl
combine flour, baking powder
& salt – stir into egg mixture
alternating with milk. Fold in
lemon zest, nuts & blueberries.
Pour batter into prepared pan
& bake 60-70 minutes.

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

Crockpot Chicken Tortilla Soup

1 lb. cooked/shredded chicken
1 (15 oz) can whole peeled
tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green
chile peppers
2 cloves garlic, minced
2 C. water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 oz) pkg. frozen corn
1 (15 oz.) can black beans,
drained/rinsed
1 T. chopped cilantro
7 corn tortillas

Place chicken, tomatoes,
enchilada sauce, onion, green
chiles & garlic in crockpot. Pour
in water & chicken broth; season
with cumin, chili powder, salt/
pepper & bay leaf. Stir in corn,
beans & cilantro. Cover & cook
on Low 6-8 hours or High 3-4
hours.

Preheat oven 400 degrees F.
Lightly brush both sides of
tortillas with vegetable oil &
cut into strips – lay strips on
a baking sheet. Bake 10-15
minutes until crisp. Sprinkle
tortilla strips over soup in
bowls when serving.

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

Hawaiian Macaroni Salad

1 lb. uncooked macaroni pasta
4 T. apple cider vinegar
2 C. mayonnaise, divided
2 C. milk, divided
1 T. brown sugar
1 tsp. salt
2 tsp. black pepper

Optional add-ins:
thinly sliced sweet onions
diced celery
finely shredded carrots
chopped pineapple bits
peas
hard-boil egg, chopped
cooked/crumbled bacon
cooked/cubed ham

Cook pasta accordg. to pkg.
directions; drain well. Place
pasta in large bowl & sprinkle
with apple cider vinegar, stirring
to coat. Let pasta absorb vinegar
& cool about 10 minutes. Whisk
1 C. mayonnaise, 1 1/2 C. milk,
brown sugar, salt/pepper. Fold
cooled macaroni into dressing,
stirring to coat then cool
completely. Add remaining
1/2 C. milk & 1 C. mayonnaise
along with any add-in’s you might
want – stir to coat. Cover &
refrigerate at least 1 hour. Stir
before serving. Serves 8-10

(recipe: iwasyoudry.com)
———————————
Asparagus Pasta Salad

8 oz. penne pasta, uncooked
1 lb. asparagus, trimmed/cut into
2″ pieces
1 C. halved cherry tomatoes
1/3 C. thinly sliced purple onion

Dressing:
1/3 C. plain Greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. freshly chopped parsley
1 tsp. sugar
1 tsp. lemon zest
salt/pepper, to taste

In large pot boil pasta in water
for 12 minutes then add cut
asparagus to boiling water; cook
an additional 2-3 minutes then
drain pasta/asparagus into a
strainer & run under cold water
until pasta & asparagus have
cooled. Drain completely & place
in large bowl. Add tomato &
onion – toss to coat. Whisk
together rest of ingredients for
dressing & pour over pasta –
stir to coat. Refrigerate & serve
chilled.

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

Honey Lemon Shrimp

1/2 lb. large shrimp peeled/
deveined

Marinade:
1/4 C. olive oil
2 T. honey
juice of 1 small lime or half
a large one (2-3 T)
zest of 1 small or half large lime
2 cloves garlic, smashed
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes

In large ziplock bag combine all
marinade ingredients. When well
combined, add shrimp, squeezing
as much air out of the bag as possible –
close it up & place in fridge. Let shrimp
marinate 30-60 minutes, flipping bag
once or twice during that time so all
shrimp stay covered in marinade.

When ready to cook remove from fridge;
let set at room temp 10 minutes. Heat a
large skillet over medium-high heat. (You
do not need to add oil or butter to pan).
You can grill them, threading onto skewers
& grilling.
Add shrimp to pan in a single layer, making
sure they are not over crowded (you can
always cook in more than one batch). Cook
on one side for about 1 minute until they
curl up & start to turn pink. Flip them over
& cook another 30 seconds until shrimp
are opaque. Remove from pan & serve
immediately.

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

Baked Zucchini with Parmesan

4 small zucchini, halved lengthwise
1 T. olive oil
salt/pepper
1/3 C. freshly grated Parmesan cheese
2 cloves garlic, minced

Preheat oven 400 degrees F.
Arrange zucchini, cut sides up,
in ovenproof dish large enough
to hold them in single layer.
Lightly brush cut sides with olive
oil & season with salt/pepper. Mix
Parmesan cheese & garlic &
sprinkle on top of zucchini. Bake
15 minutes until zucchini are tender
& cheese is browned. Serves 4

NOTE: Can be prepared ahead of
time & refrigerated until ready to
bake

(recipe: cookstr.com)
—————————-

Crusty Parmesan Chicken

3-4 lb. chicken parts
2 T. olive oil
3 eggs
1 T. water
1 C. flour

Seasoned breadcrumbs:
1 C. plain breadcrumbs
1 C. panko breadcrumbs
2 T. dried parsley (or)
4 T. fresh, chopped
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. basil
1 tsp. salt
1/2 tsp. black pepper
1/2 C. shredded Parmesan or
Romano cheese

Preheat oven 375 degrees F.
Coat a large baking sheet with 2 T. olive
oil. Beat eggs with 1 T. water. Mix all
seasoned breadcrumb ingredients. Dredge
chicken as follows:
Dredge in flour, shaking off excess
Dip in egg mixture (let excess drain back
into bowl)
Coat with crumb mixture

Place chicken , skin side up, on prepared
baking sheet; repeat with rest of chicken.
Bake 50-60 minutes until juices run clear
and chicken is golden brown. Serves 6-8

(recipe: bakeatmidnite.com)
————————————

No Bake Banana Pudding Dream
Dessert

25 Golden Oreo cookies,
crushed (see note)
6 T. butter, melted
8 oz. cream cheese, room temp.
1/4 C. sugar
8 oz. Cool Whip, thawed,
divided
1 (3.4 oz) box instant banana
cream pudding mix
1 C. milk

Mix crushed oreos & butter; press
into bottom of 8 X 8″ or 9 X 9″ square
baking pan. Chill 10 minutes. Beat
cream cheese & sugar in large bowl
until smooth; stir in 1 C. Cool Whip
until combined, then spread over
chilled crust. Add pudding mix to
large bowl (you can use same bowl
you used before). Whisk in milk
until pudding thickens. Once set,
spread over cream cheese layer.
Top with remaining Cool Whip &
a few crushed oreos for decoration.

Optional: add 1-2 sliced bananas
in between cream cheese & pudding
layers.
Chill at least 2 hours before slicing &
serving. Serves 9-12

NOTE: If you don’t have Golden Oreos-
you can substitute any sandwich cookie
with same ingredients or use Nilla
Wafers or graham crackers with 5
T. butter instead of 6

(recipe: crazyforcrust.com)
===================

The two-day church 50th anniversary celebration
was great – good food, lots of people to re-connect
with. With the extra 15 people in our choir the sound
was HUGE! So much fun to praise the Lord in song
with so many other voices.

Hope you are enjoying a nice Summer day!

Hugs;

Pammie

PS:  Guess I need to add to the earlier
goofy computer problems. Just got a
call from our local hospital wanting to
confirm youngest son’s insurance
information. (I had to take him to
emergency a few weeks ago – all’s
fine.) I told her I gave the hospital/
emergency room ‘paperwork’ person
all that information but relayed it-
again. She said his files came back
marked: “Unable to process” – oh,
great . . . To clear this one up husband
is faxing her over a copy of our
insurance coverage for said son.
And the “FUN” continues . . .sigh

It’s PICNIC Day!

Today starts off a weekend of fun for my church – today we are having an Indoor Picnic! Tomorrow is the 50 year celebration of our church so it’s been almost a month of various fun activities. People who used to sing in our choir are joining the choir today and tomorrow (we have 15 ‘extra’ people!) – I have to be a choir practice at 4 p.m., then at 5 we will have an indoor picnic followed by a Memories presentation/slide show with lots of photos of people who have attended through the years. Tomorrow morning the ‘extra’ people will also be singing with the choir; for the usual Sunday School hour we will be having a group ‘Question & Answer’ period with the various pastors who have been with our church through the 50 years – that ought to be FUN! After the morning service is a catered dinner in the gym – so MORE fun! I’m excited to see people I haven’t seen in many years – one couple in particular; I’ve known them since around 1988 or so, the husband used to be our Youth Pastor at the church I’m at with my special needs group. They moved and are now pastoring a large church up North; I haven’t seen them in a good 15 years so it will be really nice to finally re-connect!

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

Seafoam Salad

1 (29 oz) can pears in heavy
syrup, juices reserved
1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) pkg. Cool Whip,
thawed
1 (6 oz) pkg. strawberry or
raspberry Jell-O

Whipped cream

Place pears in medium saucepan
over medium-high heat & bring to
boil. Remove from heat & whisk
in Jell-O, stirring until fully
dissolved. Transfer mixture to
blender & add cream cheese &
pears – blend until both are
smoothly incorporated. Pour
mixture into large bowl then
gently fold in Cool Whip. Lightly
spray a Bundt pan with nonstick
cooking spray then pour  mixture
into Bundt pan. Refrigerate
3-6 hours until completely set.
When ready to serve fill a large
bowl (bigger than Bundt pan) with
hot water. Carefully dip bottom of
Bundt pan into warm water to
loosen edges of Jell-O then invert
Bundt pan onto a serving plate.
Top individual servings with whipped
cream, if desired.
Serves 8-10

(recipe: 12tomatoes.com)
———————————-

Israeli Salad

2 large tomatoes, diced
1 large cucumber, diced
1/2 medium red onion, diced
2 bell peppers (any color) diced
juice from 1 lemon, to taste
1 1/2 T. Italian seasoning
4 T. olive oil
salt/pepper, to taste

Toss all ingredients together in
large bowl. Eat now or
refrigerate until ready to serve.
Serves 4

(recipe: 12tomatoes.com)
——————————–

Easy Peach Freezer Jam

1 (1.75 oz) pkg. no-sugar-needed
fruit pectin
5-6 ripe peaches, peeled/diced
3/4 C. sugar
3/4 C. unsweetened white grape
juice
5 (8 oz) mason jars or tupperware
containers
1/2 to 1 T. lemon juice
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

In large bowl place ice cubes &
cold water.
Bring large pot of water to boil &
carefully lower peaches into water;
cook 30 seconds then remove from
water & place in ice bath to prevent
further cooking. Once cool, peel skins
off & dice into small pieces. Puree
peaches in food processor or blender
until smooth. Pour grape & lemon
juices in medium saucepan & bring
to boil over medium-high heat – stir
in pectin. Make sure mixture is at a
rolling boil & use a wire whisk to stir
until pectin is fully dissolved – cook
1 minute. Add in peach puree, sugar,
cinnamon & nutmeg – let cook (boiling)
5-6 minutes. Remove from heat & pour
into glass containers, making sure to
leave space on top for jam to expand
in the freezer. Let cool fully then seal
jars & store in freezer. Serves 8-10

(recipe: 12tomatoes.com)
————————————-

Zucchini Tomato Gratin

1 T. olive oil
2 cloves garlic, minced
2 T. finely chopped onion
2 fresh basil leaves, chopped
1/2 C. white rice
2 small zucchini, sliced
1/4″ thick
4 medium tomatoes, sliced 1/2
inch thick
1 C. boiling water
salt/pepper
1/2 C. grated Asiago cheese (OR)
1/4 C. grated Parmesan or
Romano cheese

Preheat oven 375 degrees F.
Place oil in 8inch square baking
dish & spread around bottom of
dish. Sprinkle garlic, onion & basil
over oil. Spread rice on top evenly.
Layer zucchini & tomato slices over
rice & pour boiling water over top.
Season with salt/pepper. Bake 20
minutes. Sprinkle top with cheese
& bake another 10-15 minutes
until cheese is golden brown &
vegetables & rice are cooked.
Serve immediately. Serves 4

(recipe: cookstr.com)
———————————

Crockpot Provincial Chicken

2 lb. boneless skinless chicken,
cubed
2 (15 oz, ea) cans diced tomatoes
2 zucchini, diced
1 (10.5 oz) can cream of chicken soup
2 T. balsamic vinegar
1 T. dried, minced onion
2 T. diced parsley
1 T. dried basil
1 C. shredded Cheddar cheese
1/2 C. sour cream

cooked bowtie pasta for 6

Place chicken, tomatoes, zucchini,
soup, vinegar, onion & spices in
crockpot & mix together. Cover &
cook on Low 4 hours or High 2 hours.
Remove lid, stir in cheese & sour
cream – cook an additional 15 minutes.
Serve over cooked pasta. Serves 6

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

Crispy Corn Bread

1 T. unsalted butter
1 1/2 C. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1 1/2 C. buttermilk
2 T. unsalted butter

Preheat oven 450 degrees F.
Place butter in 12″ skillet &
place in oven.

NOTE: Watch butter carefully
When butter in large skillet (in oven)
is smoking, carefully remove from
oven & swirl butter around to coat
bottom of skillet

In large bowl sift dry ingredients together.
In medium bowl whisk egg until
frothy then whisk in buttermilk.
Add wet ingredients to dry &
mix thoroughly. Melt 2 T. butter
in small skillet & whisk into batter.
Pour batter into smoking skillet; it
should sizzle. Bake 15 minutes until
top of bread is golden brown &
edge has pulled away from side of
skillet; remove from oven.
Cut cornbread into 6 wedges in
skillet & serve hot.
Serves 6

(recipe: cookstr.com)
———————————

Garlic Steak & Potato Foil Packs
(grill or oven)

Serves 4

2 1/2 lb. top sirloin steak, trimmed
of fat & cut into 2 1/2″ to 2″ X 2″ pieces
1 lb. baby yellow potatoes, quartered
(or halved if less than 1 inch)
3 T. olive oil
salt/pepper, to taste
1 T. minced garlic
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
Optional: fresh thyme or parsley
for topping

OVEN:
Preheat oven 425 degrees F.
In large bowl combine steak
pieces, olive oil, salt/pepper, garlic
& seasonings – toss to combine.
Divide steak & potatoes between
four 12 X 12″ sheets of foil. Wrap
boil tightly around contents to
form foil packets. Place packets in
oven & cook 20-25 minutes until
cooked through to desired doneness*.

GRILL:
Heat grill  to High heat.
Follow same method for preparing
foil packets; place packets on grill
& grill about 10 minutes on each
side until steak & potatoes are
cooked through.
NOTE: If you prefer a char on your steak
open packets at end of cooking & cook
a few minutes directly on grill.

For baking, you can switch oven to Broil,
open packets & broil a few minutes.

*For medium doneness on steak, boil
potatoes first, 5 minutes, before adding
to bowl & proceeding with rest of directions.
(Helps them cook faster once in foil packet).

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

Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta cheese,
cut into small cubes
2 pkgs. taco seasoning mix (dry)
1 lb. ground beef
1 (15 oz) can refried beans

tortilla chips for dipping

Brown ground beef in a skillet;
drain. Stir in taco seasoning (without
adding water) & place in crockpot.
Add cheese cubes & refried beans
to crockpot & stir. Cover & cook on
Low, stirring frequently. Once cheese
is melted & mixture is heated through
place crockpot on Warm & serve with
tortilla chips for dipping.

NOTE: Poster also said that this dip
is great on burritos. They also, at
various times, have added some salsa
& sliced jalapenos to this dip.

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

Planning on making this for an upcoming

picnic!

Caramel Apple Dump Cake

2 cans apple pie filling (or other fruit)
1 box yellow cake mix
2 sticks butter, melted (1 Cup)
1/2 C. caramel sauce (ice cream topping)
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (or walnuts),
optional

Whipped cream, Cool Whip or ice
cream – garnish, optional

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Mix pie
filling & caramel sauce together &
pour into prepared pan- spread evenly
(you may add cinnamon, if using). Pour
dry cake mix on top of mixture & spread
evenly. Top with melted butter & nuts
(if using). Bake 45-50 minutes until top
is golden brown & filling is bubbly around
edges. Serve with optional garnishes.

(recipe: all-my-recipes.com)

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

Our weather has cooled off a bit due
to thunderstorms last evening – it’s
currently 67 degrees F. – looking at
next week it’s going to be in the
mid 80’s (that’s OK!) Glad the pastors
chose to have a INDOOR picnic – “just
in case” of inclement weather!

Hope you are having a GREAT day!

Hugs;

Pammie

I’ve got a HEAD ACHE!

Just spent a good hour talking/listening to women at AAA – UGH! Let me clarify: we received a form from our car insurance (AAA) asking us to fill it in concerning our medical coverage. Husband got a bit frustrated about it and called them 3 days ago (while I was out). It seems he came away with the impression that if we were in an auto accident we would NOT be covered for medical! WHAT? I encouraged him to call AAA again (with both of us on the line) and see what that’s all about. It seems they did not have our updated medical information AND, since we are now BOTH covered by Medicare, things have changed A LOT! For both of us, our medical coverage in accidents will be through AAA, not Medicare – goofy! Throw in LOTS of talking/adjusting money amounts, etc. and our bill will go UP considerably come our next payment due in November – UGH! (Yes, we know we could go through another auto insurance). At the end of said conversation she asks if we would be interested in a AAA Mastercard which would save us 3% on our bill? We decided “OK – whatever…” so she shifts us to another woman (who just happens to be in Florida!). I don’t know exactly how to put this gently – trying not to be POLITICALLY INCORRECT HERE but her accent DROVE ME NUTS! She spoke exceptionally fast and, after about 10 minutes, all I could hear was “Blah, blah, blah Mr. L” (insert our last name) over & over & over. It became a total blur – she asked if my husband wanted me included on the card and the next thing I know – I’M forced to talk with her! DOUBLE UGH! Crazy stuff – it got to the point where I said: “Whatever – I don’t care.” She replied: “Well, Mrs. L – I cannot fill in that portion myself, YOU have to give me your choice of answers.” (Let’s just say: if I were a swearing woman, BOY would she have received my CHOICE ANSWER!”) That being said, we now have a 3% AAA Mastercard coming in the mail. Husband reminded me that the crazy phone call will save us $90 every 3 months – I ‘guess’ it was worth it….sigh.

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

Blueberry Crumble Bars

1 1/2 C. flour
1 1/2 C. quick-cooking oats
1 1/2 C. sugar, divided
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 C. cold butter
2 C. blueberries
2 T. cornstarch
2 T. lemon juice

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Combine flour, oats, 1 C. sugar,
cinnamon & baking soda in large
bowl. Cut butter into flour mixture
until it resembles coarse crumbs.
Reserve about 2 C. flour/butter
mixture (for topping). Press
remaining mixture into prepared
dish to form crust. In a medium
saucepan bring blueberries,
remaining 1/2 C. sugar, cornstarch
& lemon juice to boil, stirring
constantly, until mixture is
thickened, about 2 minutes.
Spread blueberry mixture over
crust & sprinkle with reserved
topping mixture. Bake 25 minutes
until topping is just browned.
Cool before cutting.

(recipe: allrecipes.com)
———————————

Grilled Corn Salad

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 C. diced red onion
1/2 bunch fresh cilantro,
chopped (or more, to taste)
2 tsp. olive oil (or to taste)
salt/ground black pepper, to taste

Preheat outdoor grill to medium
heat – lightly oil grill grate. Cook
corn on grill, turning occasionally,
until corn is tender & specks of
black appear, about 10 minutes.
Set aside until just cool enough to
handle. Slice kernels off cob &
place in a bowl. Combine warm
corn kernels with green pepper,
diced tomato/onion/cilantro &
olive oil. Season with salt/pepper
& toss until evenly mixed. Let
rest at least 30 minutes to allow
flavors to blend before serving.

(recipe: supercookingideas.com)
——————————
Parmesan Chicken & Garlic
Zucchini (pan fried)

4 thin chicken breasts, boneless
(under an inch in thickness)
8 T. butter, divided
2 eggs, beaten
1/2 C. Italian bread crumbs (or panko)
1 tsp. pepper
1 C. freshly grated Parmesan cheese
1/4 C. flour
1 tsp. onion powder
2 medium zucchini, sliced semi-thin
3 fresh garlic cloves, minced

Breading:
Beat eggs in a shallow dish. In another
shallow dish combine bread crumbs,
Parm. cheese, pepper, onion powder &
flour – stir to fully combine. In large
hot skillet melt 4 T. butter. Dip each of
chicken pieces in egg mixture then coat
in bread crumb mixture – place in hot
skillet with melted butter. Cook on each
side about 4 minutes or until outside
is crispy & browned & chicken is cooked
completely throughout. Remove from
pan & set aside.
Add 4 T. butter to skillet & saute garlic
about 1-2 minutes; add sliced zucchini
& saute until completely tender –
sprinkle with salt/pepper. Add chicken
back to skillet; gently mix & heat about
30 seconds. Sprinkle with Parmesan
cheese & serve. Serves 4

(recipe: myincrediblerecipes.com)
————————————

Pork Chop & Potato Casserole

1 T. vegetable oil
6 boneless pork chops
1 (10.75 oz) can cream of
mushroom soup
1 C. milk
4 potatoes, thinly sliced
1/2 C. chopped onion
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Heat oil in large skillet over
medium-high heat; place chops
in oil & sear on both sides. In
medium bowl combine soup &
milk. Arrange sliced potatoes &
onions in 9 X 13″ baking dish;
place browned chops on top then
pour soup mixture over all. Bake
30 minutes. Top with shredded
cheese & bake 30 minutes more.

(recipe: allrecipes.com)
——————————–
Cheesy Garlic Zucchini Bites

2 C. shredded/patted dry
zucchini (about 2 medium)
1 1/4 C. plain bread crumbs
1 C. shredded Cheddar cheese
1 large egg
1/2 C. finely chopped green onion
2 T. chopped dill
2 tsp. salt
1 tsp. garlic powder

Ranch salad dressing, for dipping

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In large bowl mix bread
crumbs, Cheddar cheese, egg,
green onion, dill & seasonings until
well combined. One Tablespoon at
a time, press zucchini mixture into
small balls & place on prepared
sheet – repeat, using up rest of
zucchini mixture. Bake about
30 minutes until browned & crisp,
turning over halfway through baking
time. Serve warm with Ranch salad
dressing for dipping, if desired.
Makes 30 bites

(recipe: hostthetoast.com)
——————————–
Crockpot Asiago Spinach Dip

(sorry, can’t make this display without underline!)

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)
———————————

Quick Sauteed Zucchini &
Mushrooms

1 lb. zucchini, ends cut off &
sliced then cut into quarters
6 oz. white mushrooms, chopped
1 C. red onion, chopped
1/2 C. roasted garlic cloves, peeled
1-2 T. olive oil
1/2 tsp. dried oregano
salt/black pepper
pinch red pepper flakes
1/4 C. grated Parmesan cheese

Saute all ingredients (except cheese)
in large skillet until onions are tender.
Remove skillet from heat & sprinkle
top with cheese. Serves 4

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

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese,
room temp.
1 (14 oz) can sweetened
condensed milk
2 (3.4 oz, ea) pkgs. instant
cheesecake-flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Wash, cut tops off & slice strawberries
1/4 in thick. Line bottom of 9 X 13″
baking dish with graham crackers (break
if necessary to fit). Combine cream
cheese & sweetn’d cond. milk in large
bowl & beat with elec. mixer until
smooth & creamy. Add pudding mixes
& milk; beat on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half
of mixture over graham crackers in
dish. Arrange a single layer of sliced
strawberries over cream cheese
mixture. Top with another layer of
graham crackers then remaining
cream cheese mixture. Top with
another layer of sliced strawberries.
Cover & refrigerate 6-8 hours. When
serving, top with remaining Cool
Whip – crush remaining graham
crackers & sprinkle over top.

(recipe: leaderrecipes.com)

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

I finished the blue/mint green/white baby
blanket yesterday and am 3/4ths done
with the blue ‘tassels’ blanket. Started a
quick (thick/bumpy yarn) scarf – finished
one of 3 skeins of that yarn so it should be
finished in the next week or so.

Wednesday I had an enjoyable time at
lunch with three of my church ladies –
we went to Olive Garden (soup/salad/
breadsticks). After I stopped at JoAnn’s
and, of course, found another very pretty
thin baby yarn in shades of peach, yellow,
white – am currently trying to decide which
pattern to use to execute another (you
guessed it) baby blanket. Just can’t resist
my ‘go-to’ knitting – I almost feel incomplete
without having at least two patterns going
at once (I’ve read on a knitting site there
are people who feel that way and are doing
5 different projects! YIKES!).

Going to wrap this up and get on with my
day (hopefully with no more crazy phone
calls!).

Enjoy your day –

Hugs;

Pammie

and now it’s Saturday!

Today was supposed to be a trip to a family (husband’s side) reunion but, actually, neither he nor I really wanted to go so we opted to stay home. (This is the same side of the family we just saw a few weeks ago at a family funeral, so it’s not like we haven’t ‘touched base’ lately.) As we get older, both my husband & I are getting ‘set in our ways’ – we’re much happier in our little ‘cave/home’ and don’t like to venture out much (him, much more than me). I enjoy the random quick trips to the grocery/drug stores, library, WalMart, etc. but he would rather just stay home – I’m glad he goes to church on Sundays – gets him out of the house!

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

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

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

Grilled Pork & Peach Kabobs

2 peaches, halved/pitted &
cut into 6 wedges
1 sweet onion cut into 6
wedges
1 1/2 lb. pork tenderloin, cut
into 18-20 cubes
6 skewers (if wood, soak in
wate
r)
3/4 C. honey barbecue sauce
(optional: cooked brown rice)

Heat grill to medium heat.
Cut peach & onion wedges in
half crosswise. Thread peach,
onion & pork pieces alternately
onto soaked skewers, leaving
some space in between for
even grilling. Grill skewers
15 minutes, turning occasionally,
until pork juices run clear. Brush
with bbq sauce during last 5
minutes. Serve with cooked rice,
if desired. Serves 6

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

Shrimp & Pasta with a
Tomato Basil Cream Sauce

3 C. elbow macaroni
1 lb. medium shrimp, peeled/
deveined
1 T. olive oil
kosher salt/black pepper,
to taste

Tomato Basil Cream Sauce:
1/4 C. unsalted butter
4 cloves garlic, minced
2 T. flour
1 c. vegetable broth (or more,
as needed)
1 tsp. dried basil
1/2 C. heavy cream (or more,
as needed)
1/3 C. julienned sun-dried
tomatoes in olive oil, drained
1/4 C. freshly grated Parmesan
cheese
kosher salt/black pepper, to taste
3 C. fresh baby spinach, roughly
chopped

Preheat oven 400 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
In large pot boiling salted, water
cook pasta accordg. to pkg.
directions; drain well. Place
shrimp on prepared baking
sheet; add olive oil, salt/pepper
& gently toss to combine. Bake
just until pink & cooked through,
6-8 minutes.
Sauce:
Melt butter in large skillet
over medium heat; add garlic &
cook, stirring frequently, until
fragrant, about 1-2 minutes.
Whisk in flour until lightly
browned, about 1 minute.
Gradually whisk in vegetable
broth & basil; cook, whisking
constantly until incorporated
about 1-2 minutes. Stir in
heavy cream, tomatoes &
Parmesan until slightly thickened,
about 1-2 minutes. If mixture
is too thick, add more heavy
cream, as needed. Season
with salt/pepper. Stir in
spinach until it begins to wilt,
about 2 minutes. Stir in pasta &
shrimp – gently toss to combine.
Serve immediately.

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

Hillbilly Baked Beans
(Crockpot & Oven methods)

Crockpot:

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/rinsed
1 (16 oz) can pork & beans,
not drained
1/2 C. cooked, crumbled bacon

In 5 qt. crockpot combine all
ingredients; stir well. Cover &
cook on High 4 hours or Low
6 hours. Serve immediately.
Serves 8

Oven:
Preheat oven 350 degrees F.
Pour ingredients into 3 qt.
casserole dish. Cover & cook
1 1/2 hours or until hot &
bubbly.

(recipe: mrfood.com)
————————–

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken
breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar
cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved
(can also use regular sized cut into
1 inch pieces)
2 medium zucchini, quartered
lengthwise & cut into 1/2 inch pieces
Optional garnish: chopped parsley

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using
a small sharp knife, cut a slit lengthwise
across each breast to create a deep
pocket. In small bowl mix cream cheese,
Cheddar, mozzarella, parsley & garlic
powder – season with salt/pepper.
Spoon  mixture evenly into pockets;
use toothpicks to seal pockets shut.
Season tops of breasts with salt/pepper
then wrap 2 slices bacon around each
breast. Place on sheet pan; scatter
potatoes around chicken & spray potatoes
with nonstick spray – season with salt/
pepper. Bake 20 minutes Remove from
oven & add zucchini; season zucchini
with salt/pepper, to taste. Return to
oven & bake an additional 20 minutes;
place under broiler an additional 3-5
minutes until bacon is browned & crispy.
Serve immediately with chopped parsley,
if using. Serves 4

(recipe: dinneratthezoo.com)
————————————

Stuffed Corn Bake

1 can whole kernel corn, drained
1 can creamed corn
1 (6 oz) pkg. chicken-flavored
stuffing mix
1/2 C. butter, melted
1/2 C. water
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with
nonstick spray. Place all ingredients
in large bowl; mix well. Pour
mixture into prepared dish &
bake 30 minutes. Allow dish
to cool about 5 minutes before
serving.

(recipe: mostlyhomemademom.com)
————————————

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Homemade Tomatillo Salsa

8 oz. fresh tomatillos, stemmed/
husks removed
2 fresh serrano peppers
1 small onion, minced
6 sprigs cilantro, chopped
salt, to taste
1/4 C. water

Roast tomatillos & peppers until
blackened on both sides under
the broiler. Peel peppers & remove
stems/seeds/membranes (as desired)
Puree tomatillos & peppers in food
processor or blender. Stir mixture
with water, onion, cilantro & salt.
Serves 4-6

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

Brown Sugar Baked Peaches
(recipe serves 1 but can
easily be doubled, etc.)

1 fresh peach
1 tsp. unsalted butter, divided
2-4 tsp. brown sugar, divided
sprinkling of ground cinnamon,
to taste

Preheat oven 375 degrees F.
Halve peach(s) & remove pit;
place in a baking dish, skin
side down. Place 1/2 tsp.
butter in hollow of each peach,
top each with 1-2 tsp. brown
sugar & sprinkle top with
cinnamon. Bake until peachs
are tender, about 30 minutes.
Serve warm.

(recipe: thekitchenismy
playground.com)

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

Nice, quiet day so far; spent time yesterday
organizing my yarns (again) – my knit group
ladies & I were chatting about our yarn
‘stashes’ and I mentioned the size of mine –
the replies were: “Only THAT much?” I
said: “I have so much yarn that I will NEVER
be able to knit/crochet it all up before I die.”
They were not  the least surprised – most
described yarn stashes that were MUCH
larger than mine – oh well, to each their
own, right? It’s like Rockefeller(?) said
when asked how much money he needed
to feel like he had enough: “Just a little bit
more.” (I understand his thinking when it
comes to yarns!). I’ve started & ripped out
2 projects lately; have decided to just stick
to the two baby blankets I’m almost finished
with (one is due before September for Detroit
Vets and the other is ‘on hold’ – a friend is
expecting in February & I’m keeping this one
for if she has a boy – it’s blue.) Don’t know if
I mentioned that one of my knit group ladies
stopped by last Tuesday and brought a huge
laundry basket full of yarns – she’s moving &
thought we might like it (says she’ll bring more
before she moves up North). YES, it was
tempting – I took several skeins of thicker,
fuzzy yarns to make a scarf for this winter
for the homeless collection (they’re white
with flecks of light blue, pink – girlie colors).
When I’m faced with all that FREE yarn my
mind goes into OVER-DRIVE- I start thinking
I could make SCARVES out of some of this!
(Mind you, I don’t like knitting with thick
yarns but the temptation is there when you
see the free yarns!) I also grabbed a fall
colors thick, sorta twisted yarn (3 balls)
for another scarf. Am thinking of taking
a break from baby blankets after these
last 2 are done and doing scarves – they
go a little quicker – we’ll see.

Hope your day is going great so far!

Hugs;

Pammie

PS: Just to clarify my latest health update-
ALL of my blood tests came back NORMAL!
I’m fine/healthy – nothing like a little scare
to change things up a bit, eh?

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
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. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
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 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie