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!

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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

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One CommentLeave a comment

  1. It promises to be a fun and exciting time Enjoy!


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