It’s Friday!

It’s another nice day out, sunny & breezy – right now it’s 57 degrees F. with a high expected of 64! YAY! We now have daffodils & hyacinth blooming and we finally saw our two (adult) rabbits in the back yard yesterday. Every year we look for them and haven’t seen them in almost a YEAR! I really am glad they (or their offspring) are still around. This morning found husband & I getting up early to take my van into the dealership – the heater fan makes a loud humming noise when you put it on medium to high. We were driving the other day & husband turned on the heat – we heard a funny sound then the loud hum noise s0 we’ll see what that’s all about when the dealership calls back. Went out to breakfast at our favorite spot: Village Place – casual dining, friendly staff, big portions – what’s not to like!?

Here’s the teal & white baby blanket I finally finished; it’s going to the Detroit Veteran’s Hospital for their September baby shower for vets wives.

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

Rice Krispie Peanut Butter Balls

1 C. corn syrup
1 C. powdered sugar
1 C. peanut butter
1 tsp. vanilla
4 C. Rice Krispies cereal

Lay sheets of waxed paper
on baking sheets.
In very large saucepan stir
together corn syrup & sugar –
bring to boil, stirring constantly.
Remove from heat & add peanut
butter & vanilla; stir until smooth
then stir in cereal. Drop by spoonfuls
onto waxed paper. Cool slightly &
roll into balls. Makes 3 dozen

(recipe: creationsbykara.com)
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Chicken Cornbread Casserole

1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 (8.5 oz) box corn bread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 C. salsa
1 (4 oz) can green chilies, drained/
chopped
1 (14 oz) can whole kernel corn
2 C. cooked chicken breast, shredded
1 1/2 C. Mexican 4-cheese blend, cheese,
shredded
1 T. fresh chopped cilantro (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated – pour into
prepared dish. Bake 15-20 minutes
until just set. Combine enchilada
sauce, salsa, green chilies, corn, cumin
& red pepper flakes in a bowl. Remove
cornbread from oven; poke top of
cornbread all over with a fork & pour
enchilada sauce mixture over top.
Spread shredded chicken on top &
sprinkle cheese all over top. Return
to oven & bake 15-20 minutes longer
until cornbread is cooked through &
cheese is melted. Remove from oven
& let cool 5-10 minutes before
cutting. Garnish with cilantro &
serve hot. Serves 6

(recipe: 12tomatoes.com)
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Porkchop/Potato Casserole

6 large pork chops
6 medium potatoes-peeled/
salt/pepper, to taste
cut into round slices
flour
1 large can cream of mushroom
soup
1/2 (soup can) water
oil for frying

Preheat oven 350 degrees F.
In 9 X 13″ baking dish layer
sliced potatoes & sprinkle
with salt/pepper. Coat pork
chops with flour. Heat oil in
large skillet & brown chops
on medium-high heat, flipping
to brown both sides. Arrange
cooked chops on top of sliced
potatoes. Heat soup with water
in saucepan & pour over chops/
potatoes. Cover with foil & bake
1 1/2 hours. Serves 4

(recipe: easyrecipesly.com)
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Crockpot Stuffed Pepper Soup

1 lb. ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes,
juice included
with roasted garlic & onions
(Red Gold)
2 C. green or red peppers, chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice

In skillet brown ground beef &
onions over medium heat; drain &
place in crockpot. Add rest of
ingredients; cover & cook on Low
6-8 hours. Serves 8

(recipe: recipesthatcrock.com)
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Ham ‘n Grits

3 C. water
3/4 C. quick cooking grits
1/2 tsp. salt
4 T. butter or margarine
2 eggs, beaten
1/4 tsp. garlic powder
1 C. cooked ham, chopped
1/4 C. green onions, chopped (can
use regular onions)
several drops hot sauce (optional)
1 C. shredded Cheddar cheese (or
cheese of your choice), divided

Preheat oven 375 degrees F.
Spray a large casserole dish with
nonstick cooking spray (Poster
used a 9 X 5″ loaf pan)
In a large pot bring water & salt to
a boil; add grits & cook 5 minutes
until thick. Remove from stove &
add butter, eggs, garlic powder,
ham, green onions, hot sauce & half
the cheese. Mix well & pour into
prepared dish. Bake 30-35 minutes
uncovered.

(recipe: thesouthernladycooks.com)
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Roasted Asparagus & Spinach Pasta
Salad

8 oz. penne (or any tubular pasta),
uncooked
1 lb. fresh asparagus, cut into 1″
pieces
2 T. olive oil
1/4 tsp. salt
3 C. fresh baby spinach
2 T. toasted sesame seeds
1 C. coarsely chopped cashews
1/2 C. shredded Parmesan cheese

Dressing:
1/2 C. olive oil
1/2 C. chopped green onions
1 clove garlic, finely minced
5 T. white wine vinegar
2 T. soy sauce
1 tsp. toasted (dark) sesame oil
1 tsp. Dijon mustard

Cook pasta accordg. to pkg. directions;
rinse & drain.
Preheat oven 400 degrees F.
Lay asparagus on a baking sheet &
drizzle 2 T. olive oil – toss to coat &
sprinkle with 1/4 tsp. salt. Roast
asparagus 8-10 minutes until it’s
crisp/tender – stir after 5 minutes.
Remove & let cool.
Place all dressing ingredients (except
for oil) in a blender – pulse a few times
to mix. With blender running, add oil in
a steady stream (SEE NOTE). Mix the
pasta, spinach, asparagus & sesame
seeds in a large bowl. Toss in dressing
& top with cashews & cheese.
Serves 6-8

NOTE: Poster said: You have to remove
the little glass thing in the lid (so as to
prevent making a mess) cover most of
the hole with a paper towel while
you’re adding the oil

(recipe: bakeatmidnite.com)
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Beef & Pepper Skillet

1 lb. ground beef
1 (14.5 oz) can diced tomatoes
with green chilies, undrained
1 (14.5 oz) can beef broth
1 T. chili powder
1/4 tsp. salt
1/8 tsp. garlic powder
2 C. instant brown rice
1 medium red pepper, sliced
1 medium green pepper, sliced
1 C. shredded Colby-Monterey
Jack cheese

In large skillet cook beef over
medium heat 6-8 minutes until
meat is no longer pink; drain. Add
tomatoes, broth, chili powder, salt &
garlic powder – bring to boil. Stir in
rice & peppers; reduce heat & simmer,
covered, 8-10 minutes until liquid is
absorbed. Remove from heat; sprinkle
top with cheese & let stand, covered,
until cheese is melted. Serves 6

Freezer option:
Before adding cheese to recipe, cool
beef mixture. Freeze beef mixture &
cheese separately in freezer containers.
To use: partially thaw in fridge overnight.
Heat mixture in saucepan, stirring
occasionally & adding a little broth if
necessary. Sprinkle top with cheese &
let cheese melt.

(recipe: tasteofhome.com)
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Cherry Pie Cookies

1 C. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1/3 C. sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 C. flour
1 can cherry pie filling
melted white chocolate, for
drizzling on top

Preheat oven 350 degrees F.
Spray mini muffin pan with
nonstick spray. Cream sugar &
butter together; add egg &
vanilla; mix. In separate bowl,
combine sour cream, salt & soda.
Add flour & sour cream to butter
mixture, beat until smooth. Scoop
dough out* into muffin cups. (no
need to roll out dough, it will bake
the same). Bake 15-18 minutes making
sure they don’t get too brown. Right
after removing from oven use a small
measuring spoon to gently push in
middle of each cookie, forming a cup.
(Don’t push through cookie completely,
just make a well for the pie filling).
Let cookies cool in pan 10-15 minutes
then gently run a thin knife around edges
to remove. Place pie filling in a bowl.
Use a fork to fill each cookie cup with
cherries (poster said her cups held
2-4 cherries, each). When filled, drizzle
tops with melted white chocolate,
if desired. Makes about 30

(recipe: butterwithasideofbread.com)

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

It’s been another busy week; with all that’s
been going on, my back was really hurting
yesterday and I ended up ‘begging off’ of
going to grandson’s baseball game. (Monday:
2 1/2+ hours sitting in a folding chair at
baseball; Tuesday babysitting 1 yr old then
2 1/2 hrs. sitting on a banquet bench at
knit group; Weds. 2 hrs. sitting in folding
chair at library knitting group then 1 1/2
hrs. in folding chair at special needs group)
by Thursday night my back was screaming!
Back is doing better now, I told oldest son
I’d really try to make the Monday baseball
game – we’ll see. The really GOOD thing is:
(other than picking up my van) I don’t have
anything SPECIFIC I HAVE to do or go to
until church Sunday! AND they’re having
what they call “Small Groups” Sunday
evening, so no choir practice, either! YAY!
(don’t get me wrong – I LOVE choir practice!).

Hope you are doing OK (or better) today-
looking at the weather report for tomorrow
there’s a 30% chance of snow! (but, as my
husband reminded me: “It’s ONLY 30%!” so
that’s Ok…I guess).  I’m thinking of making
Pierogies & Polish Sausage for dinner tonight –
it’s been such a ‘busy/crazy/nothing normal”
week, I haven’t cooked like I usually do (and
having middle son home – the one who loves
to eat – it seems funny not having any left
overs in the fridge!)

Enjoy your day!

Hugs;

Pammie

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and sometimes things change . . .

Well, over the weekend life changed again – middle son moved back home (temporarily). It’s a long story but about 3 weeks ago he & his girlfriend of over a year broke up, he lost his job AND his cat ran away. (one of my friends said that sounds like the makings of a Country Western song). We would rather have him here for awhile, getting his life back in order, than him being alone.

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

 Strawberries & Cream Cake

1 box white cake mix (plus egg
whites, oil & water to make cake)
1 (8 oz) pkg. cream cheese, room temp
1/4 C. milk
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
3 C. sliced fresh strawberries
1 (12.75 oz) container strawberry
glaze (found in produce section of
grocery stores)

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ cake – cool
completely. Beat cream cheese, milk
& powdered sugar using elec. mixer
until fluffy & smooth; fold in Cool
Whip & stir to combine. Spread
mixture over cooled cake. Combine
strawberry slices & strawberry glaze;
gently stir until strawberries are
coated with glaze – spread over
cream cheese mixture & refrigerate
until ready to serve.

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

Oven-fried Chicken Drumsticks

2 C. finely crushed potato chips
(6 oz bag)
3 lb. chicken drumsticks
1/4 C. mayonnaise
1/4 C. buttermilk
1/2 tsp. Cajun seasoning

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil; spray generously with nonstick
cooking spray. Place crushed chips
in a zip-lock bag. Pat chicken dry. In
large bowl whisk mayo, buttermilk &
seasoning until smooth. Add chicken;
toss to coat. One at a time, add chicken
to bag & shake to coat with crumbs. Place
chicken on prepared sheet & bake until
coating is golden brown, 35-40 minutes
(depending on size of drumsticks). Serve
immediately; refrigerate any leftovers.
Serves 4

(recipe: Kroger flyer)
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Turkey Tetrazzini

1 lb. fettuccine pasta
2 T. olive oil
4 C. shredded, cooked turkey or
chicken (light & dark meat)
2 C. frozen peas
6 T. (3/4 stick) unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped celery
8 oz. cremini mushrooms, stemmed
& thinly sliced
1 tsp. kosher salt
1 tsp. poultry seasoning
1/4 C. water
1/3 C. flour
3 C. chicken broth
2 C. milk (or Half & Half)
1/2 C. dried bread crumbs
1/2 C. grated Parmesan cheese
1/2 tsp. paprika
2 T. unsalted butter, melted

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions
to al dente; drain & return to pot –
toss with 1 T. olive oil. Stir in
turkey & peas. In large, deep
skillet heat 1 T. oil & 3 T. butter
over medium heat – add onion &
celery, stirring, 2 minutes. Add
mushrooms, salt & poultry seasoning;
cook, stirring, about 2 minutes. Pour
1/4 C. water into pan, stir to get
browned bits from bottom of pan;
cook 1 minute until liquid has nearly
evaporated – remove veggies from
pan. Return skillet to heat, add 3 T.
butter-melt, sprinkle flour into pan &
cook, stirring, about 1 minute. Gradually
add broth, stirring continuously. When
mixture begins to thicken, add milk &
cook, stirring, about 5 minutes until
sauce thickens. Remove from heat;
pour sauce over pasta in a large bowl.
Stir in mushroom mixture – mix well &
pour into prepared dish. In small bowl
combine bread crumbs, Parm., & paprika
with the melted butter – sprinkle evenly
over top of pasta mixture. Bake 30
minutes until heated through & bubbling
& top is golden brown. Allow to cool
5 minutes before serving. Serves 10

(recipe: cookstr.com)
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Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

(recipe: skinnytaste.com)
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Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

(recipe: thesouthernladycooks.com)
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Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
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Garlic Parmesan Potatoes

1 1/2 lb. small red potatoes*
1/3 C. melted unsalted butter
2 large cloves garlic, finely minced
1/3 C. plain breadcrumbs
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. grated Parmesan (or Romano)
cheese
1/2 tsp. oregano
1/2 tsp. paprika

Preheat oven 375 degrees F.
Lightly spray large baking sheet
with nonstick cooking spray. Scrub
potatoes well; dry of any excess
water. Cut each potato in half &
place in large bowl. Mix garlic &
melted butter together – pour
over potatoes. Combine remaining
ingredients & add to potatoes – toss
to coat well. Place potatoes on
prepared sheet & bake 50-60
minutes until golden brown.
Serves 6

*You can use larger red potatoes,
cut them into 1 to 1 1/2 inch
chunks.

(recipe: bakeatmidnite.com)
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Ultimate Chocolate Fudge Bundt Cake

1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 C. sour cream
3 eggs
1/3 C. vegetable oil
1/2 C. water
2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 10-inch Bundt pan.
In bowl of stand mixer, beat all ingredients
except: chocolate chips, until well blended.
Fold in chocolate chips & spoon batter into
pan. Batter will be thick. Bake 50 minutes
to 1 hour. Cool 15 minutes in pan before
turning out onto a wire rack to cool.

(recipe: letsdishrecipes.com)
=========================

Our weather has finally ‘turned’ – it’s a
lovely, sunny day – supposed to get up
to 64 degrees F. REALLY hoping it does,
as oldest grandson has a baseball game
this evening 6:30-8 (and really don’t want
to shiver while watching, if I can help it!).

Hope you have a very enjoyable day!

Hugs;

Pammie

SURPRISE!

Image may contain: text
WEATHER CENTER HAS ISSUED A NICE WEATHER WARNING EFFECTIVE FRIDAY AFTERNOON THROUGH SUNDAY. BE ON THE LOOKOUT FOR PEOPLE IN ABOVE AVERAGE NUMBERS OUTSIDE ENJOYING THE MILD WEATHER. THE HEIGHT OF THIS WARNING SHOULD OCCUR ON SUNDAY WHEN THE COMBINATION OF SUNSHINE AND TEMPERATURES NEAR 60 WILL LEAD TO EXTRA NICE WEATHER! SHARE THIS WARNING WITH YOUR FRIENDS SO WE’RE ALL PREPARED!
================
Pineapple Mansion Cake

1 (16 oz) tub Cool Whip, thawed
1 C. sour cream
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (8 oz) can crushed pineapple,
drained
24 whole graham crackers
walnuts, maraschino cherries –
garnish

In large bowl mix Cool Whip, sour
cream & pudding mix until well blended.
Fold in pineapple & spoon into a ziplock
bag. Cut off a corner of the bag – for
piping. In large serving platter or dish
arrange 4 graham crackers in a rectangle.
Pipe about 1 C. pudding mixture onto
crackers & top with 4 more crackers;
repeat layers 5 times. Cover & refrigerate
at least 8 hours or overnight.
Remove from fridge, let set 15 minutes to
soften. Garnish with nuts & cherries,
if using. Serves 10

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

Crockpot Pizza Pasta Casserole

1 lb. Italian sausage, bulk but not
in casings
1 (24 oz.) jar pizza sauce (or marinara)
1 lb. pasta of your choice (rotini, macaroni,
etc.)
1 small onion, diced
2 cloves garlic, minced
2 C. mozzarella cheese, shredded
1 tsp. fennel seeds
1 tsp. dried Italian seasoning
8 oz. sliced pepperoni
8 oz. sliced Canadian bacon
1 (6 oz) can sliced black olives, drained

In large skillet cook sausage, onion &
garlic – brown & crumble sausage until
no longer pink & onion has turned
translucent; drain. Pour dry pasta in
a colander over sink – rinse pasta with
very hot water 8-10 minutes. This will
rinse some of the starch off pasta &
begin to soften it slightly, preventing
it from turning gummy in crockpot.
In large bowl mix rinsed pasta, sausage
mixture, pizza sauce, fennel see & Ital.
seasoning until pasta is coated with sauce.
Place a layer of pasta in bottom of
crockpot; sprinkle with some sliced
pepperoni,  Canadian bacon & sliced
olives; add a layer of shredded cheese.
Create 2 more layers, ending with
cheese on top. Cover & cook on Low
2-3 hours. Serves 8

(recipe: crockpotladies.com)
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Ham Frittata with Kalamata Olives

1 1/2 lb. ham cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
2 T. olive oil
2 T. unsalted butter
1 medium onion, thinly sliced
1/4 lb. small fingerling potatoes,
steamed/sliced
6 large eggs
1/2 C. milk
2 T. fresh dill, chopped
1 T. parsley, chopped
1/4 C. Kalamata olives, sliced
3 oz. fresh, soft goat cheese
1/2 C. Parmesan cheese, grated

Preheat oven 350 degrees F.
Heat oil & butter in medium cast
iron skillet over medium-high heat.
Add onions & saute until translucent.
Remove from skillet; add ham & saute
until browned, about 5-7 minutes. Add
potatoes & saute 4-5 minutes – remove
skillet from heat. In medium bowl whisk
eggs, milk, dill, parsley, salt & pepper.
Return onions to skillet along with olives.
Pour egg mixture into skillet & stir to
combine. Cook over Low heat without
stirring 2-3 minutes to allow eggs to set
on bottom. Drop small dollops of goat
cheese on top of frittata; sprinkle with
Parm. cheese then place in oven. Cook
until eggs are set & ham is cooked
through, 10-15 minutes. Serve frittata
in skillet or run a spatula around edges
& underneath frittata & slide onto a
plate. Slice into 6 wedges & serve hot,
warm or at room temp. Serves 6

(recipe: Facebook)
—————————

Baked Chicken & Sweet Potatoes

4 medium chicken breasts (or other
parts – thighs or legs)
3-4 sweet potatoes, peeled, cut
into chunks
1 medium onion, chopped
1 C. chicken broth
1/4 C. orange juice
1/4 C. honey
1 T. olive oil
2 T. spicy brown mustard
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Place sweet potatoes & onion in
2-3 qt. baking dish with chicken
on top. Whisk chicken broth, orange
juice, honey, olive oil, mustard &
thyme – pour over chicken in dish.
Sprinkle on salt/pepper. Cover with
foil & bake 35 minutes. Remove foil,
baste with gravy (in dish) & bake,
uncovered, another 35 minutes until
sweet potatoes are tender & chicken
is cooked. Makes 4 large servings.
(If chicken breasts are very large,
they could be halved, making 8
servings).

NOTE: Poster said: “I take the broth
from the chicken, strain it & add 1 tsp.
cornstarch in a small saucepan. Bring to
a boil & stir to keep from burning. This
will thicken in about a minute. Pour this
into a gravy boat or small pitcher &
serve with chicken.”

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

Fried Cabbage with Bacon/
Onion & Garlic

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic minced
1 large head cabbage, cored &
sliced
1 T. salt (to taste)
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

Place chopped bacon in large
stockpot & cook over medium-
high heat until crispy, about 10
minutes. Add onion & garlic; cook
& stir until onion caramelizes, about
10 minutes. Immediately stir in
cabbage; continue to cook & stir
another 10 minutes. Season with
salt/pepper, onion powder, garlic
powder & paprika. Reduce heat to
Low, cover & simmer, stirring
occasionally, about 30 minutes
longer. Serves 6

(recipe: allrecipes.com)
—————————–

Mexican Coleslaw

1 (14 oz) bag coleslaw mix
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
3/4 C. mayonnaise
1/3 C. sour cream
1 (13.75 oz) can black beans;
drained/rinsed
1 (13.75 oz) can whole kernel
corn, drained/rinsed
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/minced
1 pkg. dry taco seasoning mix

In medium bowl whisk mayo, sour
cream, lime juice & taco seasoning
until combined. Refrigerate until
ready to use. Combine all other
ingredients in a large bowl. Toss
with taco seasoning mixture until
everything is thoroughly coated;
top with more cilantro, if desired.
Serves 8

(recipe: 12tomatoes.com)
———————————

No-Bake Lemon Pie
(with cookie crust)

Crust:
30 vanilla cream sandwich cookies
6 T. butter, melted

Filling:
2 (3.5 oz, ea) pkgs. instant lemon
pudding mix
2 C. cold milk
juice of 1 lemon (approx. 2 T.)
1 (8 oz) tub Cool Whip, thawed

Garnish:
lemon slices/fresh berries, if desired
=
In a food processor or large ziplock
bag crush cookies into fine crumbs.
Combine crumbs & butter in a bowl
then press evenly into a 9″ pie dish,
on bottom & up sides.

Filling:
In large bowl whisk both pudding mixes,
milk & lemon juice until pudding is thick,
about 2 minutes.

First Layer:
Spoon 3/4 of pudding evenly over crust.

Second Layer:
Add half the Cool Whip to remaining
pudding mix & fold together – layer onto
first layer, evenly.

Third Layer:
Spread remaining Cool Whip on top,
evenly to edges of pie crust.
Cover pie & chill at least 4 hours in
fridge (or up to overnight).
Before serving, garnish with lemon
slices/berries, as desired. Refrigerate
any leftovers. Serves 8

(recipe: Kroger flyer)

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

Beautiful (looking) day so far: mid-30’s,
VERY sunny – supposed to go up to 53!
Nothing special for the day but have
Gym Night at 6:30 with my special
needs group – that’s usually a fun
evening.

Hope you are enjoying your day –
WHATEVER the weather!

Hugs;

Pammie

Beautiful DAY! (Quick – enjoy it before it goes away!)

Rejoicing because we have SUN! It’s a SUNNY DAY & 42 degrees F. HOORAY! It’s been rainy/cold/windy/blustery – fill in the blank, we’ve had it these past few days. I drove into the parking lot at the church where my special needs group meets last night and just as I went to shut off my car I hear: “Plink!” “Plink!” – HAIL! It hailed for the entire time I was there (2+ hours) then trickled down to a light rain on the way home and 34 degrees F. This evening is the second scheduled baseball game for my grandson (first one Monday got canceled due to COLD!) We’ll see how this one goes – (not exactly looking forward to sitting in a lawn chair in 40-something degree weather for 2 1/2 hours!)

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

Spicy Applesauce Cake

2 C. applesauce
1 1/2 C. sugar
1/2 C. shortening
2 large eggs, lightly beaten
2 C. flour
1 T. baking cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1 C. raisins
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts

Topping:
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts
2 T. brown sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl beat applesauce,
sugar, shortening & eggs. In
another bowl combine flour, cocoa,
baking soda, salt, cinnamon, nutmeg,
allspice & cloves – gradually beat
spice mixture into applesauce mixture
until blended. Stir in raisins, chocolate
chips & walnuts. Pour mixture into
prepared dish. Combine topping
ingredients & sprinkle over batter.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Cool on wire rack.
Makes 20-24 servings

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Crockpot Salsa Ranch Chicken

1 1/2 lb. boneless skinless chicken
breasts
1-2 C. your favorite salsa (if you like
more juice with your chicken, add
more salsa, if you like less, use 1 C.)
1 pkt. dry Ranch salad dressing mix

Possible toppings:
shredded lettuce, chopped onions,
chopped tomatoes, shredded cheese,
sliced avocados/guacamole, sour cream

Place all ingredients in crockpot; cover
& cook on High 3-4 hours (Low 6).
Remove from crockpot & shred meat.
Use on tortillas for soft tacos/over rice
using taco toppings or over a tossed
salad.

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

Cottage Potatoes
(LARGE recipe – serves 14)

12 large potatoes, peeled/diced
8 oz. Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, seeded/
chopped
1 (2 oz) jar diced pimentos, drained
1 slice bread, torn into crumbs
3 T. minced fresh parsley, divided
1/2 tsp. salt
1/2 C. milk
1/2 C. butter, melted
1 1/2 C. cornflakes, crushed

Preheat oven 350 degrees F.
Spray a shallow 4 qt. baking dish
with nonstick cooking spray.
Place potatoes in a large saucepan
or Dutch oven – cover with water.
Bring to boil; reduce heat to medium;
cover & cook 5-7 minutes until tender;
drain. In a bowl, combine cheese,
onion, green pepper, pimentos, bread
crumbs, 2 T. parsley & salt. Layer a
third of the potatoes & a third of
cheese mixture in prepared dish –
repeat layers twice. Pour milk &
butter over all; sprinkle top with
cornflake crumbs. Cover & bake
45 minutes. Uncover & bake 10-15
minutes longer until bubbly & top
is golden. Sprinkle with remaining
parsley. Serves 14

(recipe: tasteofhome.com)
———————————

Creamy 3-Cheese Spaghetti
(side dish)

1 (12 oz) pkg. spaghetti pasta
2 T. olive oil
3 cloves garlic, minced
3/4 C. heavy cream
3/4 C. chicken broth
3/4 C. shredded Italian cheese
blend
kosher salt/ground black pepper
2 T. fresh chopped parsley

Cook spaghetti accordg. to pkg.
directions for al dente; drain,
reserving 1 C. pasta water –
return spaghetti to pot. In a
large skillet over medium heat,
heat oil. Cook garlic 1 minute
then add heavy cream, chicken
broth & 1/2 C. pasta water. Add
cooked pasta & toss with tongs
until noodles are fully coated &
liquid is simmering. Remove from
heat & add cheese – toss constantly,
adding more pasta water until sauce
reaches desired consistency. Season
with salt/pepper & garnish with
parsley. Serve immediately
Serves 4

(recipe: delish.com)
—————————–

Garlic/Mushroom Queso Dip

2 T. margarine
1 (8 oz) pkg. button mushrooms,
quartered
1 T. finely chopped garlic
1 C. chicken broth
1 lb. (16 oz) Queso Blanco
Velveeta
, cut into 1/2″ cubes
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies, drained

Dippers:
Toasted sliced bread or cut fresh
veggies – optional

Melt margarine in large skillet over
medium-high heat. Add mushrooms &
cook 2-3 minutes until browned lightly.
Add garlic, cook until fragrant. Add broth,
reduce heat to medium & simmer 2  minutes.
In 1 1/2 qt. microwaveable dish, combine
Velveeta cubes, drained Ro*Tel & mushroom
mixture. Cover & microwave on High 5
minutes (or just until Velveeta melts)
stirring after 3 minutes. Remove from
microwave; stir until blended. Serve with
suggested dippers, if desired.
Makes 24 servings (about 2 T. each)

(recipe: kraft.com)
—————————–

Honey Cinnamon Butter

1 stick butter (or 1/2 C./8 T.,
softened)
1/4 C. honey
1 tsp. ground cinnamon
2 tsp. powdered sugar

Combine all ingredients in a bowl
using an elec. mixer until spreading
consistency. Makes about 3/4 C.
Keep refrigerated.

NOTE: Poster uses salted butter –
if you don’t, you might want to add
a pinch of salt

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

Maple Sugar Cream Pie

1 deep dish frozen pie crust
2 C. heavy cream
3/4 C. sugar
4 T. cornstarch
4 T. unsalted butter
1/4 C. maple syrup
1 tsp. maple extract
1 tsp. vanilla extract
1/4 tsp. salt

Topping:
4 T. unsalted butter, melted
3 T. sugar
1 1/2 tsp. cinnamon

Preheat oven 325 degrees F.
Lay crust in a standard pie dish;
bake 10-12 minutes until just
lightly browned. Remove from oven.
In medium saucepan over medium
heat, melt 4 T. butter & heavy cream
together until butter is melted. Whisk
in cornstarch & sugar, stirring
continuously until thickened, 6-7 minutes.
Stir in maple syrup, maple extract, vanilla
extract & salt (if using) whisk until
incorporated. Pour filling into crust then
drizzle remaining melted butter on top.
Whisk together remaining topping
ingredients: sugar & cinnamon – sprinkle
over filling. Bake 25-30 minutes until
crust is golden brown & filling is bubbly.
Center should be set, but still a little
wobbly. Remove from oven & let cool,
then refrigerate until set 2-3 hours.

(recipe: theloverscooking.com)

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

This is one of those crazy weeks where I don’t
really have much free time; last night when I
first got to my special needs group our leader
said to me: “Did you already give me a flyer
for the Gym Night?” (I must have had a blank
look on my face when she said: “You know –
this Friday is Gym Night, did you make up a
flyer?”) NOPE – TOTALLY FORGOT ABOUT IT;
DIDN’T EVEN REMEMBER IT BEING ON THE
CALENDAR! OOoooooops! Oh well, there
went my ‘one free day/night’…sigh.  I guess
I ‘should’ be happy/grateful to have things to
keep me busy, right? (think I might have
mentioned here, with the addition of THREE
evenings a week for 15 weeks now devoted
to older grandson’s baseball games, that
just about kills any ‘free’ days/nights’, right?).
Oh well, time to pull up my “Big Girl” panties
and get on with things! With the addition of
said ‘extra’ activities, that makes dinner/meal
preparation a whole new ballgame (to use a
phrase…I know…’Booooooo!”….sorry). I made
a big batch of spaghetti & meatballs & garlic
bread Monday – husband & I had one meal.
Tuesday middle son stopped over, had 2 big
bowls then asked for some to take home…
that left ONE SERVING! sigh… Am planning
on making Zucchini Casserole for dinner
tonight; relatively easy recipe using rice,
hamburger, sliced zucchini, etc. “HOPEFULLY”
it will be there for more than ONE meal!
Can’t complain, this is the same son that
(for now) is STAYING where he lives and
not moving back home…YAY!)

Well, dear readers, the sun is shining &
I had better get on with my day, right?

Hugs;

Pammie

Happy Monday!

Well, our weather keeps amusing us (for want of a better word); today it’s almost 40 degrees and snowing! Yep – April and snow (good thing is: it’s not sticking). Managed to get my running around done: mail, bank, drug store & groceries (all just in case we DO end up with worse weather.) They canceled morning church yesterday but we did have evening church and a baby shower afterwards (made mint green baby blanket & hat, plus other ‘extras’ in the bag). The good thing was the roads were clear, all the ice was gone. Before I had to leave for choir practice (4:45) my dear husband went outside with two buckets of warm salted water & poured them over the windows on my car (they were coated in ice); that really helped!

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

Chocolate Marble Loaf Cake
(low fat)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. unsweetened cocoa powder
1 1/3 C. sugar
1/4 C. water
1 egg
1 egg white
6 T. butter, softened
1 C. plain Greek yogurt
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 8 or 9″ loaf pan with
nonstick cooking spray. In a
bowl whisk flour, baking powder,
baking soda & salt. In another
smaller bowl, whisk 1/3 C. sugar,
cocoa powder & water – whisk until
smooth. In another bowl, beat
remaining 1 C. sugar & butter. Add
in egg, then egg white. Then add
vanilla & yogurt – mix until combined.
Gradually add in flour mixture – mix
until combined. Take 1 Cup batter &
add to cocoa mixture – combine well.
Layer batter in loaf pan, starting with
vanilla mixture, then chocolate. Swirl
with a butter knife for a marble effect.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Let cake set 10-15 minutes before
removing from pan. Makes 1 loaf.

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

Fully Loaded Chicken/Potato Bake

3 C. chicken, cooked/cut into cubes
1 (28 oz) pkg. frozen diced potatoes
(hash browns) with onions & peppers,
thawed
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded Mozzarella cheese
1/2 C. milk
1/2 tsp. garlic powder
hot sauce, to taste
salt/pepper, to taste

Optional Toppings:
bacon – cooked/crumbled
chopped chives or green onions

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Add chicken &
potatoes to a large bowl. Mix in soup,
sour cream, 1/2 C. Cheddar & Mozz.
cheeses, milk, garlic powder, salt/
pepper & hot sauce – stir well.
Spread mixture into prepared dish
& top with remaining cheeses. Cover
with foil & bake 40 minutes until
potatoes are tender & mixture is
hot & bubbling. Uncover dish &
bake another 5 minutes. Sprinkle
top with bacon/chives/green onions.
Let cool before serving.

(recipe: recipelion.com)
———————————

Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. cooked/diced ham
1 C. (4 oz) shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of mushroom
soup (undiluted)
3/4 C. water
1 T. chopped fresh chives (optional)

Spray insides of crockpot with nonstick
cooking spray. Layer half of sliced
potatoes, onion, ham & cheese on
bottom – sprinkle with salt/pepper &
repeat layers. In small bowl stir soup &
water – spoon over top of mixture.
Cover & cook on Low 7-8 hours.
Sprinkle top with chives before serving,
if desired. Serves 6

(recipe: mrfood.com)
—————————-

Poor Man’s Hamburger Steaks

2 lb. ground beef
1 1/2 C. saltine crackers, crushed
(1 sleeve, approximately)
1 C. milk
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
flour – for dredging
kosher salt/ black pepper, to taste

Gravy:
2 (10.75 oz, ea) cans cream of
mushroom soup
1 1/2 C. milk
1 1/2 T. fresh parsley, finely chopped

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl whisk soup, milk & parsley.
In another bowl combine ground
beef, crushed saltines, milk, Ital.
seasoning, garlic & onion powders
& cayenne – season liberally with
salt/pepper. Use your hands or 2
forks to combine ingredients until
just mixed then gently form into
patties. Place 1 C. flour (or more,
as needed) in a shallow dish (or
pie plate) & dredge all patties in
flour on both sides. Heat a large
skillet over medium-high heat &
when very hot, sear patties on
both sides until golden brown.
You may need to work in batches;
the insides will still be under-
cooked.
Transfer patties to greased baking
dish & evenly top with gravy. Cover
with foil & bake 30-40 minutes until
cooked through.

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

Spicy Enchilada/Chicken Dip

8 oz. pkg. cream cheese, softened
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 tsp each: chili powder/cumin
1/2 tsp. garlic powder
4 C. cooked, shredded chicken
8 oz (2 C.) shredded Mexican blend
cheese, divided

Garnish: thinly sliced green onions

Tortilla chips, for dipping
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl beat cream
cheese & sour cream until smooth. Stir
in ingredients from enchilada sauce to
garlic powder. Fold in chicken & 1 C.
cheese. Spread mixture into prepared
dish & top with remaining cheese.
Bake 25-30 minutes until center is hot
& edges bubble. Garnish with green
onions, if desired & serve with chips.
Serve immediately/refrigerate any
leftovers. Serves 10

NOTE:  Dip can be assembled up to
24 hours in advance & refrigerated
until ready to bake.

(recipe: Kroger flyer)
——————————-

5-Minute Dark Chocolate Raspberry
Fudge

20 oz. dark chocolate chips (60% Cacoa)
1 (14 oz.) can sweetened condensed milk
1/4 C. seedless raspberry jam
1 tsp. vanilla
1/4 tsp. salt
12 oz. white chocolate chips, divided
1 1/2 T. coconut oil or shortening
1/2 tsp. raspberry extract (or liqueur)
pink food coloring

Spray 8 or 9″ square pan with nonstick
cooking spray & line with parchment
paper. In large microwaveable bowl
combine dark chocolate chips & sweet’d
cond. milk – heat on High at 30 second
intervals, stirring in between until smooth.
Stir in rasp. jam, vanilla & salt until
combined. Remove 1/2 C. white choc. chips
from pkg. & set aside. Add remaining white
choc. chips to mixture & stir. Add
remaining white choc. chips & stir;
– dark choc. mixture will still be warm at
this point so chips will melt partially &
create a marbling effect – depending on how
hot it is. Spoon fudge into prepared pan &
refrigerate until firm.

Pink Raspberry Drizzle (optional)
Combine reserved 1/3 C. white choc. chips
& either coconut oil or shortening in small
microwaveable bowl. Heat on High in 30
second intervals, stirring in between, until
smooth. Stir in extract (or liqueur) & food
coloring until desired color is achieved.
Drizzle over top of fudge & chill 15 minutes
until set. Remove fudge from pan & cut into
small squares. Store in airtight container
in fridge. Makes 81 pieces

(recipe: momontimeout.com)
====================

This evening is older grandson’s first baseball
game. This may sound a little dumb but I asked
my husband if they were playing INDOORS. Yes,
weird, but we just went through their soccer
games under a dome. Husband very nicely
told me we’re NOT GOING; it’s going to be
under 30 degrees F. and rain/snow showers…
YES, THEY’RE PLAYING OUTSIDE!  Crazy! These
games will continue every Monday/Thurs/Sat.
for about 2 months . . . oh, joy…sigh. We’ll
see how that goes.

Try to stay warm, healthy and enjoy your day,
taking a little time out for something YOU like!

Hugs;

Pammie

PS: My ‘something I like’ today was treating
husband & I to Tim Horton’s coffee & breakfast
sausage/egg/cheese biscuit sandwiches! YUM!

Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petite diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

———————————

Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

Rolling with the ‘changes’

Sometimes life hands you changes – sometimes you’re READY and sometimes you’re not. We have had discussions with middle son about him moving back home (this was probably beginning of March). That time came & went – and is now back again. Looks like he will be making the move WITH HIS CAT this weekend. I don’t have a problem with said son – only two ‘possible’ problems: (1) youngest son & middle son do NOT get along AT ALL, (2) said cat has just been fixed – used to be a male and was fixed, perhaps, a little late – not looking forward to the possibility of a cat peeing in my house! Already had the discussion: cat pees – it’s GONE! I’ve spent a little time today moving things around in his room (where my computer is) – there is NOT enough room for him to bring back all he has (he acquired a LOT of furniture – I’ll let HIM figure that one out). Only room for a single bed and (maybe) 2 dressers (room is small). Husband took down the baby changing table & we carried that and the baby port-a-crib upstairs (with my babysitting at their house, we never had reason to use either one). Knowing this cat is coming has made me SUPER vigilant about looking at everything – especially my yarn & things I’m working on; guess I’ll be putting them in plastic bags (for safe keeping). We’ll see how this all turns out…(there is more to the story than I chose to share, just know that this move is necessary for the time being).

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

Coconut Bundt Cake

Cake:
1 1/2 C. butter
2 C. sugar
4 eggs
1 C. sour cream
1/2 tsp. baking powder
1 tsp. coconut extract *
1 3/4 C. flour
2 C. flaked coconut

Coconut Glaze:
1 C. powdered sugar
1/4 C. heavy cream (or more,
if you want it thinner)
1 tsp. coconut extract
1/2 C. flaked coconut (garnish)

Preheat oven 325 degrees F.
Generously grease & flour bundt pan.
In medium bowl mix flour & flaked
coconut. In large bowl using elec.
mixer, cream butter & sugar. Add
eggs & mix until mixture is light &
fluffy. Add sour cream, baking powder
& coconut extract – mix well. Add half
of flour mixture to creamed mixture;
mix well. Add remaining flour
mixture & mix until well combined.
Let cake batter rest 5 minutes.
Pour batter into prepared pan.
Bake 60-70 minutes until a toothpick
inserted near center comes out clean.
Cool 25 minutes in pan then invert
onto a serving plate. Frost with glaze.

Glaze:
Mix all glaze ingredients together in small
bowl using a spoon or whisk. Pour on top
of cake & let glaze drizzle down sides of
cake. Sprinkle top with coconut & serve.

*Poster used 2 tsp.

NOTE: Poster also suggests you grease &
flour bundt pan really well – she used
shortening instead of cooking spray. She
also doubled glaze recipe & toasted the
coconut.

(recipe: 5boysbaker.com)
————————————-

Seafood Casserole

8 oz. haddock, cleaned/skinned
(or any firm white non-oily fish)
1 lb. scallops (may be omitted)
1 lb. large shrimp, cleaned/deveined
3-4 cloves garlic, minced
1/2 to 3/4 C. heavy cream
1/2 C. shredded Swiss cheese
2 T. grated Parmesan cheese
paprika
salt/black pepper

Preheat oven 375 degrees F.
Spray a glass 7 X 11″ baking dish
with nonstick cooking spray. Cut
fish into about 1 1/2 inch chunks &
lay in dish. Add shrimp & scallops;
sprinkle with salt/pepper, to taste.
Add minced garlic on top. Pour
heavy cream over fish & add Swiss
cheese. Sprinkle top with paprika &
Parmesan cheese. Bake 15-20
minutes being careful to not over
bake so shrimp don’t over cook.
Serves 6

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

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & meaty ham
bone (OR) 2-3 ham hocks
2 T. dried, minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for any
pebbles. Place beans in crockpot
& add remaining ingredients.
Cover in water until water reaches
about 2 inches above beans. Cover
& cook on High 2 hours then Low
for 4 hours. Remove meat from
bones & discard bones. Stir &
crush some of the beans to make
the dish creamier. Serves 4-6

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

Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
———————————

Sweet Macaroni Salad

2 C. cooked (al dente) elbow
macaroni
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped sweet green pepper
2 C. cooked/chopped ham

Dressing:

1 to 1 1/2 C. mayonnaise (or Miracle
Whip)
3 T. granulated sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow prepared mustard
1 tsp. celery seed

In large bowl combine salad
ingredients – toss to mix. Combine
dressing ingredients in another
bowl & pour over salad – mix well
& refrigerate 3-4 hours.
Serves 8-10

(recipe: thesouthernladycookscom)
——————————-

(the name of this enticed me!)
Southern Jezebel Dip
(sweet & spicy)

2 C. apricot preserves
1/4 C. horseradish sauce
1 tsp. dry mustard
black pepper, to taste
1 (8 oz) pkg. cream cheese

Dippers: crackers or pita chips

Place block of cream cheese
on a serving plate. Mix first 4
ingredients together & pour
over cream cheese.
Serve with crackers or pita chips.

(recipe: recipelion.com)
—————————-
Chicken Fried Rice

Chicken:
1 T. olive oil
1 1/2 lb. chicken breasts
2 T. soy sauce
2 T. hoisin sauce
1/2 tsp. ground ginger
1/2 yellow onion, finely diced
1/2 C. water

Fried Rice:
1 T. olive oil
2 eggs
3 C. day old cooked rice
12 oz. pkg. frozen peas & carrots
1 T. soy sauce
1 T. hoisin sauce
salt/pepper, to taste
1/2 C. green onions, chopped

Place chicken & all (chicken) ingredients
in a skillet over medium heat. Cover &
let simmer until cooked through, 6-7
minutes per side until internal temperature
of chicken is 165 degrees F. Remove from
skillet, shred & place back in skillet.

Rice:
In large wok (or skillet) heat oil over medium-
high heat then crack 2 eggs in center &
scramble – salt & pepper, to taste. Once
eggs are scrambled, add cooked rice,
chicken & onions, frozen peas/carrots, soy
sauce, hoison sauce, salt/pepper. Stir fry,
mixing all ingredients together. Stir in green
onions. Taste & adjust seasonings. Remove
from heat & serve. Serves 6

(recipe: realhousemoms.com)
—————————————

Buttermilk Blueberry Explosion Cake

1/2 C. unsalted butter, softened
1 C. sugar
2 tsp. lemon zest from 1 large lemon
2 large eggs, room temp.
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
2 C. fresh blueberries
3/4 C. buttermilk
(optional: sugar for top)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl using elec. mixer cream
butter, 1 C. sugar & lemon zest
until light & fluffy. Add in eggs &
vanilla – mix to combine. In another
bowl, whisk flour, baking powder &
salt.* Gradually add flour mixture to
wet batter with a tablespoon of sugar.
Pour batter into prepared pan &
bake 40-45 minutes. (check with a
toothpick for doneness) – return
pan to oven a few more minutes if
necessary. Let cool at least 15 minutes
before serving.

(recipe: thebakingchocolatess.com)

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

Our weather has finally turned a corner,
so to speak – it’s sunny and 59 degrees F!
(rain in the forecast for later tonight and
through Sunday – then, Monday it says
“chance of snow showers”…ugh)

I’ve been watching our gas prices go up
& down – yesterday (early) it was $2.79/9
then dropped to $2.59/9…then last night
it was back up to $2.79/9…what??? Kinda
like: if you see a good price JUMP ON IT
because it will change quickly! Crazy!

Here’s hoping you’re having a good week
so far. Keep on keepin’ on – better to keep
plugging ahead than falling behind, right?

Hugs;

Pammie

WOW!

View from my dining room window

This is what we woke up to this morning – and there was NO reports of this coming on our weather sites! I’d say it’s about 2 inches. I have to babysit in about 2 hours so am glad it looks like it’s falling off the trees & power lines – maybe it will be gone quickly? One can hope, right?

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

Apple Cinnamon Snickerdoodle
Cookie Bars

Apple Mixture:
1 T. butter
2 large Granny Smith apples,
finely chopped
pinch or two ground cinnamon

Snickerdoodle batter:
2 1/4 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. butter, room temp.
1 C. brown sugar
1/4 C. granulated sugar
2 eggs
1 T. vanilla

Cinnamon Sugar Topping:
2 T. granulated sugar
1 1/2 tsp. ground cinnamon

Melt butter in saucepan – add diced
apples & pinch cinnamon. Cook over
medium-high heat 5-6 minutes. Place
cooked apples onto a paper towel &
refrigerate or freeze to allow to cool
completely.

Preheat oven 350 degrees F.
Spray 9 X 13 baking dish with
nonstick cooking spray or line with foil
for easy removal, leaving foil overhang
on sides to pull out of pan easily.
In large bowl add flour, cream of tartar,
baking soda, cinnamon & salt – whisk
to combine. Using elec. mixer, cream
butter & sugars in a bowl at medium
speed until light & fluffy, 2-3 minutes.
Add in eggs one-at-a-time, then vanilla –
beat until smooth. Stir in dry ingredients
until just combined then fold in apple
mixture. Pour batter into prepared pan
& spread evenly.

Cinnamon-sugar Topping:
Stir together in a small cup or bowl
ingredients until well mixed. Evenly
sprinkle topping over top of batter.
Bake 25-30 minutes until surface springs
back when gently pressed. Cool before
cutting. Makes 20-24 bars.

NOTE: poster also said you can add
some white chocolate chips, pecans or
walnuts on top if you like.

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

Breakfast Ham Fritatta

12 eggs
1/2 C. milk
1 lb., cooked/chopped ham
1/2 C. shredded mozzarella
cheese
3 green onions, finely sliced
1 red bell pepper, seeded/diced
1/2 C. frozen corn & peas,
defrosted
salt/black pepper, to taste

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl whisk together eggs &  milk.
Stir in remaining ingredients &
pour into prepared dish. Bake
50-55 minutes until center has set.
Let stand 5 minutes before slicing.

(recipe: withablast.net)
—————————-

Baked Sweet ‘n Sour Chicken

Chicken coating:
3-4 boneless, skinless chicken
breasts
salt/pepper
1 C. cornstarch
2 eggs, beaten
1/4 C. canola oil

Sweet/sour sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. distilled white vinegar
1 T. soy sauce
1 tsp. garlic salt

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Rinse
chicken in water then cut into
cubes; season with salt/pepper,
to taste. Heat 1/4 C. oil in
large skillet. Place cornstarch in
a shallow pie plate; beat eggs
in another shallow pie plate.
Dip chicken into cornstarch,
then into beaten eggs. Cook
chicken until browned but not
cooked through then place in
prepared/greased baking dish.
Mix all Sweet/Sour ingredients
in a bowl using a whisk & pour
evenly over chicken. Bake chicken
one hour – turning chicken pieces
every 15 minutes during cooking
time.

(recipe: cookandbliss.com)
———————————
Fried Rice with Cabbage

Rice:
1 C. brown rice
2 1/2 C. water
1/4 tsp. kosher salt

Fried Rice:
1 clove garlic, minced
2 T. finely peeled/minced ginger root
1/2 C. chopped onion
2 C. shredded cabbage
1 C. bean sprouts
1 1/2 T. canola oil (or other high-heat
oil)
1 C. shredded carrots
2 T. soy sauce (optional)
1/2 C. chopped scallions (or basil)-
optional  garnish
1/4 C. sesame seeds (optional) garnish

Rice:
Add rice, salt & water to a saucepan –
stir once – bring to boil over high heat.
Reduce heat to low. Cover & cook 40
minutes (do not remove lid). Remove
from heat & let stand 5 minutes, covered.
Remove lid & fluff rice with a fork. Lay
rice evenly on a baking sheet (do not press
rice down – arrange to fill baking sheet.)
Refrigerate sheet, uncovered, 1 hour (or
up to 10 hours) to cook & dry out the rice.

To Fry Rice:
Add oil to a pan over medium heat; add
onions & ginger – cook about 4-5 minutes
until onions softened slightly. Add cabbage &
carrots – cook 1 minute; add garlic & cook an
additional 30 seconds. Add rice & turn heat
to High. Stir constantly 4 minutes; stir in soy
sauce. Add bean sprouts cook an additional
minute. Serve with optional garnishes sprinkled
on top. Serves 4

(recipe: skinnyms.com)
———————————-

Crockpot Ham & Cheese Soup

1 red pepper, seeded/diced
1 onion, diced
4 cloves garlic, minced
1 T. oil
1 lb. cooked ham, diced
2 (10 3/4 oz, ea) cans Cheddar Cheese
Soup
2 (10 3/4 oz, ea) cans cream of Potato
soup
3 C. Velveeta cheese, cubed
1 (8 oz) pkg. shredded Cheddar Jack or
Monterey Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper, to taste
1 T. garlic/herb seasoning

In a skillet heat oil & cook onion, garlic
& red pepper until tender – add to 6 qt.
crockpot. Add remaining ingredients to
crockpot – mix well. Cover & cook on Low
4-6 hours, stirring occasionally. Serves 8-10

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

Ham/Apple/Cheese Quiche

1 (9 inch) pie shell, uncooked
(poster used a frozen crust)
1 1/2 C. chopped, cooked ham
1/4 C. chopped onion
1 C. chopped apples (poster used
unpeeled Red Delicious)
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
1 tsp. Dijon mustard (or spicy
brown mustard)
2 tsp. flour
1/2 C. evaporated milk (could
use regular whole milk)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
In large bowl combine ham,
onion & chopped apples – spread
in bottom of pie crust; sprinkle
cheese on top. In another bowl
mix sour cream, mustard, flour,
milk, eggs, salt/pepper until smooth;
pour over ham mixture & bake
50-55 minutes. (you can sprinkle on
extra cheese the last 10 minutes of
baking if you like).
Makes 1 (9 inch) quiche

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

Hot Fudge Pie

1 stick butter, softened
1 C. sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1/2 C. flour

Preheat oven 350 degrees F.
Spray 8″ pie plate with nonstick
cooking spray. In large bowl
cream together butter & sugar
using elec. mixer* until fluffy,
about 3 minutes. Add eggs &
vanilla – mix well. Pour mixture
into prepared pan & bake
30-35 minutes until center
is set.

*Mixing by hand (instead of
using elec. mixer) makes a
more gooey texture; using
elec. mixer makes it more of
a brownie or cake texture.

(recipe: supercookingideas.com)

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

It’s been a nice, quiet week so far –
started a new book by Steve Berry:
“The Bishop’s Pawn”, it’s his latest.
Not exactly sure if I like this one –
I really like his writing style but this
one is different; it’s fiction but explores
what ‘might’ have really happened during
the Martin Luther King, Jr. assassination.
Started it yesterday and am half through
it (I just keep telling myself “You need to
finish it!”); I very rarely bale out on a book.
I’ve been waiting for him to write a new
book and had great expectations for this one
but not sure if it’s the subject matter or the
way he’s writing it, but it drags. We’ll see-

Hope you have a great day!

Hugs;

Pammie

It’s Saturday – again!

Here we are in the beginning of April – it’s very nicely sunny out, not very breezy and 32 degrees F., a light dusting of snow on the ground. It seems to be the ‘norm’ lately for us to get a light dusting almost every day – good thing is: it melts! Looking at the coming week, snow again Monday night/Tuesday morning and again on Thursday. Oh well – living in Michigan all my life, you come to sort of EXPECT it!

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

Brown Sugar Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips
1 C. pecans, chopped
=
Caramel Drizzle:
1 (14 oz) can sweetened condensed
milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray (12 C.) Bundt cake pan with
nonstick cooking spray (or grease &
dust with flour). Beat butter until
creamy; add sugars, beating until
fluffy. Add eggs, one-at-a-time. In
medium bowl combine flour, baking
powder & salt. Add flour mixture to
batter, alternately, with milk – beat
until just combined. Stir in toffee
chips & pecans – spoon batter into
prepared pan & bake 85 minutes
until a wooden toothpick inserted
near center comes out clean.

NOTE: To prevent excess browning,
cover cake with foil while baking.
Let cake cool in pan 10 minutes.
Remove from pan & let cool
completely on wire rack. Prepare
Caramel drizzle & spoon over cooled
cake.

Caramel Drizzle:
In medium saucepan combine cond.
milk & brown sugar – bring to boil over
medium-high heat, whisking frequently.
Reduce heat, simmer 8 minutes, whisking
frequently. Remove from heat; whisk in
butter & vanilla. Let cool 5 minutes
before using.
NOTE: Make sure to drizzle the caramel
while STILL HOT

(recipe: cookandbliss.com)
———————————

Crockpot Ham & Cheddar Quiche

2 refrigerated pie crusts
2 1/2 C. shredded Cheddar cheese,
divided
1 C. chopped, cooked ham
4 green onions, chopped (plus
extra for garnish)
6 eggs
1 C. whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
(optional: 1/8 tsp. ground nutmeg)

Lightly spray insides of crockpot with
nonstick cooking spray. Arrange pie
crusts in bottom of crockpot – trim
crust should overlap slightly & be
about 2 inches up sides. Cover &
cook crust 1 1/2 hours on High. Evenly
arrange cheese, green onions & ham
over crust. In a bowl mix eggs, whipping
cream, salt/pepper (& nutmeg, if using)
pour into pie crust & sprinkle remaining
cheese on top. Cover & cook on High
an additional 1 1/2 hours until filling
is set completely. Uncover – let stand
5 minutes. Garnish with additional
chopped green onions, if desired.
Serves 6

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

Breakfast for Dinner

1 lb. ground pork sausage,
browned/drained
1/2 C. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded/
diced
2 tomatoes, chopped
2 C. shredded mozzarella cheese
1 C. Bisquick baking mix
1 dozen eggs, beaten
1 C. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray. Layer
cooked sausage, onions, peppers,
tomatoes & cheese. In large bowl
whisk remaining ingredients &
pour over casserole in dish. Bake,
uncovered, 55-60 minutes until
set & top is golden. Let stand
10 minutes before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————-
Chicken Puffs (appetizers)

2 (3 oz, ea) pkgs. cream cheese,
softened
3 T. butter, melted/divided
1 1/2 C. diced, cooked chicken
2 T. milk
1/2 tsp. garlic powder
1/8 tsp. salt
1/4 tsp. black pepper
2 T. minced onion
2 T. diced pimentos
2 (8 oz, ea) tubes crescent rolls

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In large bowl mix cream cheese &
2 T. melted butter. Add chicken,
milk, garlic powder, salt/pepper,
minced onion & pimentos – mix
well. Separate each pkg. rolls into
four rectangles. Spoon chicken
filling into center of each rectangle,
distributing filling evenly – bring
ends up, pinch closed & twist; brush
each with 1 T. melted butter. Place puffs
on prepared sheet & bake 12-15 minutes
until golden brown. Serves 8

Note: You can use all white meat
chicken/all dark or a combination
of both.

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

8 oz. penne pasta, cooked accordg.
to pkg. directions – slightly cooled
1 (7 oz) container prepared pesto
sauce
2 C. cooked chicken chunks
4 plum tomatoes, cut into chunks
1/2 tsp. salt
1/4 tsp. black pepper
2 T. pine nuts

In large bowl place pasta; add pesto
sauce & toss to coat. Add remaining
ingredients (except pine nuts) &
toss until thoroughly combined.
Cover & chill 1 hour. Before serving,
sprinkle top with pine nuts.
Serves 4

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

1 C. cooked/chopped ham
2 bags Steamfresh White Rice
with veggies – cooked
(Uncle
Ben’s)
2 eggs
salt/pepper, to taste
soy sauce, optional

Heat ham in large skillet; add
cooked rice w/veggies. Make
a well in center of skillet & add
the eggs, salt/pepper – scramble
eggs in center & gradually mix into
rice/ham mixture. Serve with
soy sauce, if desired. Serves 4

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

Crunchy Cinnamon French Toast

4 eggs
1 C. milk
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. crushed corn flakes cereal
about 12-14 slices bread –
your choice; Texas toast works
very well)

Heat a large frying pan or skillet
to medium heat & spray with
nonstick cooking spray (or use
1 T. butter to coat pan). Pour
crushed cereal into a pie plate.
In a medium bowl mix eggs, milk,
cinnamon & nutmeg – transfer to
another pie plate. Dip 1 slice bread
into egg mixture to coat, then dip
in corn flakes. Place coated bread
in skillet & cook until both sides
are light brown, about 2 minutes
for each slice. Serves 8

(recipe: ourtableforseven.com)

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

Later today husband & I are going to a
“Farewell” lunch/dinner for a couple
who’ve been in our Sunday School class
a good 15+ years – they’re moving down
South to be with their kids & grands. We
were asked to bring a main dish + a side
or dessert. I have a terrible time deciding
what to bring (I know-right? All the recipes
I post/view per week…oh well). I finally
decided on a bucket of Kentucky Fried
Chicken and a Blueberry Pudding Cake
(bought it – already made). I know there
will be tons of various salads and probably
lots of desserts. Some people do the big
crockpot of spaghetti or Tuna Noodle –
not really fond of either. I figured most
people like fried chicken and I cut the
cake into small pieces (you always want
to try SEVERAL desserts, right?). The
best thing is: I don’t have to cook dinner!
(not guessing there will be any leftovers
of the chicken). I’ve also learned with
all these dinners – make/buy something
YOU like, cause you’ll probably end up
bringing some home (I love the blueberry
cake thing – wink).

Well, we’ve had a rather relaxing week of
“Son NOT moving back home” – that sounds
terrible, but we’ve gotten into a rather
comfy ‘niche and really didn’t want to add a
CAT to our comfort. I like cats but – (I’ll leave
it at that).

Hope you’re enjoying your weekend –
take a nice rest/nap, eat/drink something
that makes you feel comfy – take a little
time for YOU!

Hugs;

Pammie

Anyone for Second Spring?

Yesterday was ‘interesting’: temps in the high 20’s, extremely windy and intermittent SNOW! I went to my library knit group first then to Krogers – BRrrrrrr! You certainly didn’t want to be out in it for very long – bitter cold/bitter wind. Got my shopping done, put the cart next to my car to unload it and the next thing I know my cart is rolling across the parking lot! LOTS of wind! Also had to pump gas – that was NO fun! Gas prices jumped a bit from $2.59 to (depending on where you go) $2.69 or $2.79/9! Now is when I’m very grateful for a nice warm/operating car and nice warm house!

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

The Perfect Cream Pie Bars

Dough:

2 C. flour
1/2 C. sugar
4 eggs yolks
1 1/2 sticks butter, room temp,
slightly melted
2 tsp. baking powder
2 tsp. vanilla

Filling:

4 egg whites
2 C. plain Greek yogurt
1/2 C. strawberry yogurt
1 3/4 C. sour cream
1 1/4 C. sugar
5 T. flour (heaping)
zest from 1 lemon
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Dough:
Mix all dough ingredients just
until combined (do not over mix).
Divide in half – spread half on
bottom of prepared dish. Bake
10-15 minutes. Cool slightly.

Filling:
Whisk egg whites until stiff peaks
form. In large bowl mix yogurt with
sour cream, sugar, lemon zest, vanilla
& flour – gently fold in egg whites.
Pour filling onto baked/cooled dough.
Crumble other half of dough over top
of filling. Bake 30 minutes until top
is golden. Cool to room temp;
refrigerate 2 hours. Serve chilled.

(recipe: recipelion.com)
——————————–

5-Ingredient Ham/Noodle Casserole

1 (12 oz) pkg. wide egg noodles
1 T. prepared mustard
2-4 C. diced/cooked ham
1 (10.5 oz) can cream of mushroom
soup (undiluted)
1 C. grated Cheddar cheese

Optional:
4 C. frozen French-style green beans
or any other veggies of your choice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook egg
noodles accordg. to pkg. directions
for al dente; drain. In large bowl
combine mustard, ham, soup &
(optional green beans). Pour cooked/
drained noodles over ingredients in
bowl – stir to combine. Pour mixture
into prepared dish & top with grated
cheese. Cover with foil & bake 20
minutes. Remove foil; bake uncovered
20-25 minutes more until cheese is
melted & dish is heated through.
Serves 8

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

Crispy Green Beans

1 C. Panko bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1 1/2 lb. fresh green beans,
trimmed

Preheat oven 425 degrees F.
Spray a baking spray with nonstick
cooking spray. In a shallow dish
combine bread crumbs, Parm. cheese,
garlic powder, salt & cayenne pepper –
mix well. In another shallow dish whisk
eggs. Coat each green bean in egg, then
coat completely in bread crumb mixture.
Place in a single layer on sheet & spray
with nonstick cooking spray. Bake
12-15 minutes until golden brown &
crispy. Serve immediately.
Serves 6

(recipe: mrfood.com)
——————————

Breaded Pork Chops

1/4 C. Bisquick baking mix
7 saltine cracker squares, crushed
(1/2 C.)
1/2 tsp. seasoned salt
1/8 tsp. black pepper
1 egg
1 T. water
4 pork chops (about 1/2″ thick)

In a plate or shallow dish, mix
Bisquick, cracker crumbs, seasoned
salt & pepper. Mix egg & water in
another shallow bowl/plate. Dip
pork chops into egg mixture then
coat in Bisquick mixture. Spray a
12-inch skillet with cooking spray &
heat over medium-high heat. Cook
pork chops 8-10 minutes in skillet,
turning once, until slightly pink in center.
Serves 4

(recipe: www.tasteandtellblog.com)
————————————

Crockpot Bacon & Bean Soup

6 slices bacon, chopped small
16 oz. dried Great Northern Beans,
soaked*
1 (32 oz) can chicken broth
1 whole onion, diced
3-5 whole carrots, diced
2 cloves garlic minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. black pepper
kosher salt, to taste

Cook chopped bacon in skillet until
crispy; drain. Drain soaking water from
beans & pour beans into 6-7 qt. crockpot.
Add broth, onion, carrots, garlic, thyme,
rosemary & pepper. Add additional water
as needed to cover beans by 1 inch. Add
half of cooked bacon (refrigerate rest of
bacon for later). Cover & cook on Low
10-12 hours or High 6-8 hours until beans
are cooked through. Just before serving,
add rest of cooked bacon, stir & adjust
seasoning of salt/pepper. Serves 10

* You can either do the overnight
bean soak (OR) a ‘quick soak’ –
sort & rinse beans; add them to a big
pot of boiling water. Turn off heat, cover
& let stand until water is room temperature.
Drain soaking water off beans before using.

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

Best Ham Salad Ever

6 C. ham, (cooked), coarsely
ground*
4 eggs, hard-boiled/chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil

In large bowl combine all ingredients &
mix well. (this makes a 1/2 gallon
Tupperware container full).
Recipe can be halved.

*You can finely chop the ham if
you don’t have a food processor
or a meat grinder.

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

Peanut Butter-Stuffed
Chocolate Crescent Rolls

1 tube crescent roll dough (8 count)
1/2 C. peanut butter
3/4 C. mini chocolate chips
powdered sugar

Preheat oven 375 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
Separate dough into 8 preformed
triangles. Spread 1 heaping T.
peanut butter onto wide end of
triangle ( do not go all the way
to the edges of dough). Sprinkle
chocolate chips evenly over dough &
roll up, starting with wide end. Place
2 inches apart on prepared sheet.
Bake 9-11 minutes until dough is
lightly golden brown. Remove from
oven & immediately sprinkle tops
with powdered sugar. Serve warm.
Store any leftovers in air-tight
container at room temp. Slightly
re-heat in microwave, if desired.
Makes 8

NOTE: another commenter said
she used Nutella instead of
peanut butter & a dollop of
thick jam.

(recipe: southyourmouth.com)

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

Not much new going on – glad that,
so far, I don’t have anywhere to go
today. Finished another book and
got the notice from the Library
that a brand new book I want to
read is ‘in’ – YAY! Love the library
‘Hold’ system where you can ask
for a book, even if it’s not in your
local  library and they will put out
a request to have it delivered to
your local library.

Started a new medium yellow baby
blanket – simple pattern, should go
fairly fast. (the ladies in the library
knit group really liked the pattern).

Have a great day & STAY WARM!!!

Hugs;

Pammie