Fun Day!

Today was a great day to hold an ice cream social – temps in the mid-70’s, sunny and a slight breeze. Five ladies joined me to knit & crochet (plus another of our members who is a spinner) Here are a few photos:

Chris & Karen

                             Liz & Sally

                                                  Tracey & Katie

Along with all the fun, we were also given a ‘special treat’ – some of the gentlemen from the Big Chief Chorus were strolling around and the gave us a 3-song serenade!

About half-way through the day I hear “HI, PAM!” – I look up and it’s my husband’s cousin & family – that was a surprise!

   It’s always fun to see family where you don’t expect them!

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

Raspberry/Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries will
soften when the salad sets). Add marsh-
mallows & mix in. Cover & refrigerate
30 minutes. Fold salad with a large spoon
several times after removing from fridge
so that raspberry juice will spread through
the salad.  Serves 15

(recipe: sugar-n-spicegals.com)
———————————–

Ham Salad

3/4 C. mayonnaise
1/2 C. finely chopped celery
1/4 C. sliced green onions
2 T. minced fresh chives
1 T. honey
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
5 C. fully cooked/diced ham or turkey
1/3 C. chopped pecans & almonds,
toasted
(slider buns, split – optional)

Mix first 8 ingredients – stir in ham.
Refrigerate, covered, until serving.
Stir in nuts before serving. If desired,
serve on buns. Serves 10

(recipe: tasteofhome.com)
————————————-
Easy Garlic Butter Shrimp &
Vegetable Skillet

about 1 1/2 lb. shrimp, medium size
2 T. unsalted butter
1 T. minced garlic
1 tsp. cumin powder
1 tsp. red chili flakes
1 medium zucchini, cut into cubes
1 C. assorted bell peppers (red/green/
yellow)
1/2 T. fresh lemon juice
salt/pepper, to taste
fresh chopped parsley or cilantro – garnish

In hot pan add butter & a little cooking oil.
Add cleaned shrimp – cook 4-5 minutes until
shrimp turn pink in color. Add minced garlic
& cook 1 more minute. Add cumin & chili
flakes, mix well. Add zucchini & peppers –
mix & cook 3-4 minutes. Add lemon juice &
chopped parsley – toss quickly & turn off heat.
Serve as is, or on top of cooked rice.
Serves 4

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

Crockpot Lasagna Casserole
(low carb)

1 (24 oz) jar marinara sauce
1-2 lb. sausage, browned/drained
4 oz. canned/sliced mushrooms
(optional)
16 slices chicken breast (thin deli
slices)
12 slices mozzarella cheese
15 oz. ricotta cheese
1 1/2 C. shredded mozzarella cheese

In a bowl combine marinara, sausage &
mushrooms. Spoon several spoonfuls
of this mixture into bottom of crockpot
& spread in a very thin layer. Add 8 slices
chicken evenly & top with 6 slices
mozzarella. Add half meat sauce & evenly
dollop dots of half of the ricotta cheese.
Repeat layers beginning with chicken slices,
mozz. slices, meat sauce & ricotta. Top
with mozzarella. Cover & cook on Low 2-3
hours until cheese is melted & casserole
is heated through. Serves 8

For best results: Let casserole cool at least
an hour to make it more sliceable. Placing
it, overnight, in the fridge after cooking will
produce even better slices – just slice &
reheat in microwave.

(recipe: recipesthatcrock.com)
————————————-
Layered Salad for a Crowd

1 C. mayonnaise
1/4 C. whole milk
2 tsp. dill weed
1/2 tsp. seasoning blend
1 bunch romaine lettuce, torn
2 medium carrots, grated
1 C. chopped red onion
1 medium cucumber, sliced
1 (10 oz) pkg. frozen peas, thawed
1 1/2 C. shredded Cheddar cheese
8 strips bacon, cooked/crumbled

Dressing:
In small bowl whisk mayonnaise, milk,
dill & seasoning blend.

Salad:
In a 4 qt. clear glass serving bowl, layer
romaine, carrots, onion & cucumber (DO
NOT TOSS). Pour dressing over top; sprinkle
with peas, cheese & bacon. Cover &
refrigerate until serving. Serves 20

(recipe: tasteofhome.com)
———————————

Grilled Vegetable Medley

2 bulbs garlic (*leave bulbs whole)
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red bell peppers
2 small sweet orange bell peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Peel garlic* – you want each clove
whole. Rough chop all vegetables.
Heat grill to medium-high heat
(until a thermometer reaches
350 degrees F. or so) – turn temp.
down to Low.
Line grill with a long piece of foil –
turn edges of foil up a bit (as a lip)
to catch all the juices. Drizzle olive
oil on foil & carefully pour vegetables
over foil – drizzle them with more
olive oil & sprinkle with more salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
vegetables are cooked through (onions
should be translucent & garlic should
have a golden brown color) use a
metal spatula to scoop veggies off
of tin foil & into a large bowl.
Squeeze 1 T. lemon juice (about half
of 1 lemon) onto veggies. Sprinkle
1/2 C. grated Parmesan cheese over
top & stir well. Taste & adjust salt/
pepper if needed. Serves 4-6

NOTE: If you are worried about having
garlic breath-when garlic grills away
& gets caramelized on outside, it becomes
very mild & delicious.

(recipe: jamiecooksitup.net)
———————————–

Crockpot Raspberry Almond
Coffee Cake

Cake:
3 C. flour
1 c. sugar
1/2 C. cold, unsalted butter, cubed
1 tsp. baking soda
1 tsp. baking powder
2 large eggs
1 1/2 C. plain Greek yogurt
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 tsp. almond extract
2 pints fresh raspberries
4 oz. toasted, sliced almonds

Icing:
1/2 C. powdered sugar
2 T. milk
1/4 tsp. vanilla
1/4 tsp. almond extract

Butter bottom & insides of crockpot. In
large bowl mix flour, sugar, cubed butter,
baking soda & baking powder. Using elec.
mixer on slow setting, mix until butter is
cut into dry ingredients & resembles coarse
crumbs. Mix in eggs, one-at-a-time. Add yogurt,
applesauce, vanilla & almond – mix until it
resembles a stiff batter. Using a rubber spatula,
scoop half of batter into prepared crockpot &
spread as evenly as possible. Sprinkle fresh
raspberries evenly over dough. Spread
remaining dough on top of berries, being
careful not to smash the berries too much.
Sprinkle almonds over top of mixture. Place
a single layer of paper towels between the
lid & crockpot. Cover & cook on High 2-3
hours until a toothpick inserted into center
of cake comes out clean. Remove lid & lift
stoneware insert from heating element &
place cake (in insert) on a wire cooling rack –
allow to cool completely.
Once cake is completely cooled, mix icing
ingredients in small bowl & drizzle icing
over cake before serving.
Serves 12

NOTE: If fresh raspberries are not in season,
you can use frozen berries or even raspberry
jam instead

(recipe: crockpotladies.com)
====================

Great day – lots of fun AND I hardly coughed at
all (husband thinks it’s because I was outside
all day in the fresh air). I’m hoping it means I’m
finally getting over this ‘creeping crud’ I have!

Have a great day!

Hugs;

Pammie

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Happy Friday!

Just got home from taking the list of knitters over to the historical society for tomorrow – that place is BUZZING! I’m glad I’m ONLY in charge of my wee little band of knitters! As far as I know there will be 6 other ladies joining me under the sycamore tree to knit – ought to be fun.

There are SO MANY great summer recipes coming in – I don’t know where to begin! (Got ‘lost’ on http://www.tasteofhome.com because they have SO many great/easy recipes! Go, check them out!)

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

Blueberry Cupcakes w/Cream Cheese
Frosting

Cupcakes:
1 2/3 C. flour
1/4 tsp. salt
1 tsp baking powder
1/2 C. (1 stick) butter, softened
2 eggs
3/4 C. plain Greek yogurt (or sour cream)
2/3 C. sugar
1 tsp. vanilla
1 1/4 C. fresh blueberries
1/4 C. milk
1 T. flour (for blueberries)
1/4 C. brown sugar, for topping
1/2 C. granulated sugar, for topping
1 tsp. cinnamon, for topping
=
Frosting:

1 1/4 sticks butter, softened
1 tsp. vanilla
8 oz. cream cheese, softened
2 2/3 C. powdered sugar
=
NOTE: If desired, additional blueberries
to top frosted cupcakes
=
Cupcakes:

Preheat oven 375 degrees F. Line a
12- count muffin pan with paper liners
or spray with nonstick cooking spray.
In small bowl toss blueberries with
1 T. flour. In another bowl whisk flour,
baking powder & salt. In a large mixing bowl,
beat together butter & sugar until fluffy;
add in eggs, vanilla & yogurt – beat
until combined. Gradually add in flour
mixture & milk, alternating between the
two – beat until just combined. Fold in
blueberries & divide batter evenly into
cupcake pan. In another bowl mix brown
sugar, granulated sugar & ground cinnamon
for topping – sprinkle on top of cupcakes
& press lightly to help mixture adhere to
batter. Bake 20-22 minutes until a toothpick
inserted into the center comes out clean.
Let cupcakes cool 10 minutes before
removing from pan, then cool completely
on a wire rack before frosting.

Frosting:

Using an elec. mixer, beat butter & cream
cheese on High speed until fluffy then
gradually add in powdered sugar & vanilla.
Continue beating about a minute until
fully mixed & fluffy. Frost on cooled
cupcakes. Makes 12 cupcakes

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

Crockpot Coca Cola Pork Chops

4-6 large pork chops (can use
bone-in – any pork chops will do)
1 C. Coca Cola (can use diet/
Pepsi or any cola drink)
2 T. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1 C. ketchup
2 T. grape jelly (optional)
1 tsp. minced garlic

Brown chops in a skillet on stove-
place in crockpot. Whisk Coke,
brown sugar, pepper/salt, ketchup,
onion, jelly (if using) & minced garlic
using a wire whisk – pour over chops.
Cover & cook 7-8 hours on Low or
4-5 hours on High. Serve with the
grave poured over them. Serves 4-6

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

Balsamic Green Bean Salad

2 lb. fresh green beans, trimmed/
cut into 1 1/2″ pieces
1/4 C. olive oil
3 T. lemon juice
3 T. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. black pepper
1 large red onion, chopped
4 C. cherry tomatoes, halved
1 C. (4 oz) crumbled feta cheese

Place beans in a 6 qt. stockpot; add
water to cover & bring to a boil.
Cook, covered, 8-10 minutes until
crisp-tender. Drain & immediately
place in ice water. Drain & pat dry.
In small bowl whisk oil, lemon juice,
vinegar, salt, garlic powder, mustard
& pepper – drizzle over beans. Add
onion; toss to coat. Refrigerate,
covered, at least 1 hour.
Just before serving, stir in tomatoes
& cheese. Serves 16 (3/4 C. each)

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

Artichoke/Shrimp/Pasta Salad

1 (16 oz) pkg. bow tie pasta
2 lb. peeled/deveined/cooked
shrimp (31-40 per lb)
2 (7.5 oz, ea) cans marinated,
quartered artichoke hearts, drained
2 (2 1/4 oz, ea) cans sliced ripe
olives, drained
2 C. (8 oz) crumbled feta cheese
8 green onions, sliced
1/2 C. chopped fresh parsley
1/4 C. chopped fresh basil

Dressing:
1/2 C. white wine vinegar
1/2 C. olive oil
1/4 C. lemon juice
2 T. chopped fresh basil
2 tsp. Dijon mustard
fresh ground black pepper – optional

Cook pasta accordg. to pkg. directions
for al dente; drain & rinse with cold
water – drain well. In large bowl combine
pasta, shrimp, artichokes, olives, cheese,
green onions, parsley & basil.
In small bowl whisk vinegar, oil, lemon
juice, basil, mustard & (if using) black
pepper. Pour dressing over pasta mixture
& toss to coat. Refrigerate, covered,
2 hours before serving.
Serves 12 (1 1/3 C. each)

(recipe: tasteofhome.com)
——————————–

Turkey Almond Salad

2/3 C. Miracle Whip salad dressing
1 T. milk
2 tsp. prepared mustard
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 C. cooked/cubed turkey
2 C. shredded cabbage
3/4 C. diced celery
1/2 C. sliced green onion
1 1/2 C. chow mein noodles
1/2 C. slivered almonds, toasted
2 T. sesame seeds, toasted

In large bowl combine first 6 ingredients.
Add turkey, cabbage, celery & green
onions – toss to combine. Cover & chill
several hours.
Just before serving, add chow mein noodles,
almonds & sesame seeds – toss to combine.
Serves 6

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

Cuban Sliders

2 (12 oz, ea) pkgs. Kings Hawaiian
sweet rolls
1 1/4 lb. thinly sliced deli ham
9 slices Swiss cheese (about 6 oz)
24 dill pickle slices
1/2 C. butter, cubed
2 T. finely chopped onion
2 T. Dijon mustard

Preheat oven 350 degrees F.
Without separating the rolls, cut each
pkg. of rolls in half horizontally. Spray
a 9 X 13″ baking dish with nonstick
cooking spray & arrange bottom halves
of buns in pan. Layer bun bottoms with
ham, cheese & pickles – replace top halves
of rolls.
In a microwave, melt butter – stir in onion &
mustard – drizzle over roll tops. Bake, covered,
10 minutes. Uncover & bake until golden
brown & heated through, 5-10 minutes more.
Makes 2 dozen sliders

(recipe: tasteofhome.com)


4-Cheese Spinach Lasagna

2 C. chopped fresh broccoli
1 1/2 C. julienned carrots
1 C. sliced green onions
1/2 C. chopped sweet red pepper
3 cloves garlic, minced
2 tsp. vegetable oil
1/2 C. flour
3 C. whole milk
1/2 C. grated Parmesan cheese,
divided
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 oz) pkg. frozen, chopped
spinach – thawed & squeezed dry
1 1/2 C. cottage cheese
1 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
12 lasagna noodles, cooked/drained

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet saute vegetables & garlic
in oil until crisp-tender – remove from
heat. In small heavy saucepan whisk
flour & milk until smooth – bring to
boil; cook & stir 2 minutes. Reduce
heat; stir in 1/4 C. Parm. cheese, salt &
pepper – cook 1 minute longer until
cheese is melted. Remove from heat;
stir in spinach (set 1 Cup aside).
In large bowl, combine cottage cheese,
mozzarella & Swiss cheeses – spread
1/2 C. spinach mixture in prepared pan.
Layer with 4 cooked noodles, half cheese
mixture, vegetables & 3/4 C. spinach
mixture – repeat. Top with remaining
noodles, reserved spinach mixture &
remaining Parm. cheese. Cover & bake
35 minutes. Uncover, bake 15 minutes
longer until bubbly. Let stand 15 minutes
before cutting.
Serves 12

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

Best Peanut Butter Brownies Ever!

Filling:
3/4 C. peanut butter
1/2 C. granulated sugar
1 egg, room temp.

Brownies:
1 (12 oz) pkg. semi-sweet or bittersweet
chocolate chips
6 T. unsalted butter, cut into small cubes
3/4 C. granulated sugar
1 tsp. vanilla
3 eggs, room temp.
1/4 C. unsweetened cocoa powder
1/3 C. cornstarch
1/2 tsp. salt
1 C. mini semi-sweet chocolate chips

Ganache (chocolate topping)
10 oz. bittersweet chocolate, chopped
1/2 C. heavy whipping cream
=
Preheat oven 350 degrees F.
Lightly spray 9-inch square baking pan
with nonstick cooking spray; line the
pan with parchment paper, leaving
an overhang on both sides (to be used
as handles to pull brownies out).

Filling:
In medium bowl combine all filling
ingredients thoroughly.

Brownies:
In large microwave-safe  bowl combine
chocolate chips & butter. In 30-second
increments on High heat, melt chips,
stirring in between until melted. Stir
in sugar & vanilla until completely combined.
Add eggs, one at a time, stirring in between
until combined. In a small bowl, whisk cocoa
powder, cornstarch & salt; add dry mixture
to wet mixture & stir vigorously until mixture
is smooth & begins to pull away from sides of
bowl (1-2 minutes). Stir in mini chocolate chips.
Pour two-thirds of batter into prepared pan &
smooth top using a spatula. Drop small spoonfuls
of peanut butter mixture on top of brownie batter.
Spoon remaining brownie batter on top & smooth
using the back of a spoon. (it doesn’t have to be
perfect). Bake 33-37 minutes until a wooden
toothpick inserted into center comes out with a
few moist crumbs. (watch brownies closely
after 30 minutes – do not rely on the time as much
as using the toothpick method). Cool brownies
completely on a wire rack or in fridge.

Ganache:
In a heat-proof bowl place chopped bittersweet
chocolate. Heat whipping cream until scalding hot –
pour over top of chocolate & let stand 5 minutes.
Stir until smooth (if chocolate hasn’t melted all
the way, heat in microwave on High heat in 15
second increments, stirring in between, until
fully melted.)  Pour mixture over top of cooled
brownies & use a spatula to spread on top to
smooth. Refrigerate until ganache has completely
set. Cut into bars & serve.
Store any leftovers in an airtight container in fridge.
Serves 36

(recipe: momontimeout.com)

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

The weather is looking very nice for
tomorrow’s event – sunny & in the 70’s
YAY!

Today was Day 5 of the Z-pack antibiotics
& I’m STILL coughing my head off – sigh.
Been taking Robitussin to help with that.

Have a great Friday!

Hugs;

Pammie

Happy Wednesday!

Today is Day #3 of my being on antibiotics and (I hesitate to say) I think I ‘might’ be feeling a little better! Went to my library knit group, paid our summer taxes & a quick trip to the dollar store – that’s more than I’ve done in a good THREE PLUS weeks! Yes, I’m still coughing some but am feeling a little more energy – YAY!

Our weather is really nice – in the 70’s & sunny; hoping that continues this Saturday for the Historical Society’s Ice Cream Social – yes, I’m still planning on going. It’s 12 – 5 p.m. so we’ll see; there are now 5 (maybe 6) ladies interested in joining me for knitting/crochet under the sycamore tree (along with my friend who will be spinning wool) – sounds exciting!

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

No-Bake Blackberry Yogurt Pie

1 (9 inch) graham cracker pie crust
2 T. cold water
1 T. lemon juice
1 1/2 tsp. unflavored gelatin
4 oz. cream cheese, softened
3 (6 oz, ea) containers blackberry
yogurt
1 C. Cool Whip, thawed

additional Cool Whip for topping,
optional
1 C. fresh blackberries – garnish

In a saucepan add water & lemon juice;
sprinkle gelatin on top. Heat on Low
until gelatin is dissolved – let cool
about 5 minutes. In a bowl, beat
cream cheese until smooth. Add in
yogurt & then add gelatin mixture –
beat until combined – fold in Cool
Whip & spoon evenly into pie crust.
If desired, top with additional Cool
Whip & garnish with fresh blackberries.
Refrigerate 2 hours before serving.
Serves 6

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

Mexican Three Bean Salad

1 can each:
(15 oz) cannellini beans, drained/rinsed
(15 oz) black beans . . ”     ”
(15 oz) kidney beans . . ”  ”
1 C. frozen corn kernels, defrosted
1/2 C. poblano peppers, finely diced
1/2 C. red bell pepper, finely diced
2 T. chopped fresh parsley
1 T. chopped fresh cilantro

Dressing:
1/4 C. olive oil
3 T. white wine vinegar
1 T. fresh lemon juice
1/8 tsp. cumin
1/4 tsp. chipotle chili powder
1 clove garlic, minced
1 T. sugar
pinch salt
pinch black pepper

Place drained/rinsed beans, corn,
onion, peppers, parsley & cilantro in
a large bowl. Mix all dressing ingredients
in a small bowl & whisk well – pour over
bean mixture & toss to coat. Chill until
ready to serve. Serves 6-8

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

Fried Pork Chops & Gravy

5-6 center-cut pork chops (about 3 lb)
1 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
3-4 T. oil for frying (or bacon drippings)
2 1/2 C. water
1/2 C. milk
=
Recipe makes chops & gravy –
you can serve with cooked
mashed potatoes, rice, noodles,
etc. to serve 5-6 people
=
Heat oil in large skillet.
Place flour in a shallow pan (like a
pie plate) – whisk in black pepper, salt &
garlic powder. Dredge chops in flour until
fully coated on both sides & brown chops
on both sides. Turn down heat, cover skillet
& cook about 15 minutes until chops are
thoroughly cooked. Remove from pan &
place on a plate – cover to keep chops warm.
Add enough flour to skillet to make a paste
(you can use the flour from dredging & might
need a bit more) Cook & stir until flour is
browned; add water & milk & bring to a boil.
Cook to desired thickness for gravy. (Makes
about 2 1/2 C. gravy) Serve over chops &
cooked rice, mashed potatoes or noodles.

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

Crockpot Catalina Chicken Thighs

1 lb. boneless skinless chicken thighs
3/4 C. Catalina salad dressing
1 C. pineapple chunks
1/4 C. juice from pineapple chunks

2 C. cooked rice

Place chicken in bottom of crockpot;
pour dressing on top. Top with pineapple
chunks & pour pineapple juice on top.
Cover & cook on Low 3-4 hours or
High 1 1/2 – 2 hours. Serve over a bed
of cooked rice – ladle sauce over top.
Serves 3-4

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

BBQ Chicken Dinner Packets
(Grill recipe or oven)

1/2 C. BBQ sauce
2 c. thinly sliced small red-skinned
potatoes (4-6)
4 boneless skinless chicken breasts
(5 oz, ea)
1 C. chopped green bell pepper
1/4 C. chopped onion
1/4 tsp. ground black pepper
1/2 C. shredded Cheddar cheese

Preheat grill to medium-high heat. Place
four 18 X 12″ pieces of heavy foil on the
counter – spray each with nonstick cooking
spray.
For Each Packet:
spread a generous tsp. BBQ sauce in center
of foil; place 1/2 C. potatoes in single layer
over sauce – spoon another tsp. sauce over
potatoes. Top potatoes with chicken. Spoon
1 tsp. sauce over each breast & top each
with 1/4th of bell pepper, onion & black
pepper. Bring up short sides of foil & double
fold top – double fold both ends to seal each
packet, leaving space for steam to gather.
Place packets on grill; cover grill & cook
15-20 minutes until chicken is no longer
pink in centers (165 degrees F.) and potatoes
are tender. Carefully open packets – sprinkle
1/4 of cheese on top of each breast. Close
foil & allow to stand 2 minutes until cheese
melts. Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as directed above &
place packets on a shallow pan. Bake
20 minutes until chicken is no longer
pink in center & potatoes are tender.

(recipe: readyseteat.com)
————————————–
Roasted Blue Cheese Potato Salad

1 yellow onion, sliced 1/4″ thick
3 lb. baby red potatoes
3/4 C. diced celery
1/3 C. mayonnaise
1/2 C. crumbled blue cheese
2 T. chopped fresh basil
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven 425 degrees F.
Spray bottom of a baking sheet
generously with nonstick cooking
spray. Evenly spread out onion slices
& potatoes on sheet. Bake 20-25
minutes until potatoes are browned
& tender. Chill immediately.
Dice chilled onions & place in a large
bowl with chilled potatoes, celery,
mayo, blue cheese, basil, salt/pepper –
mix until combined. Serve chilled.
Serves 10

(recipe: readyseteat.com)
——————————

Crockpot Chili Dogs

6 Oscar Mayer Selects uncured
Angus Bun-length Beef franks
1 (15 oz) can chili with beans
6 hot dog buns
1/2 C. shredded Cheddar cheese
1/2 C. chopped onions

Place hot dogs in crockpot; top
with chili. Cover & cook on High
1 hour until heated through.
Turn temperature to Low until
ready to serve. Fill buns with
hot dogs; top with chili, cheese
& onions. Serves 6

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

Raspberry Lemonade No-bake Pie

1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed
1 (12 oz) can frozen raspberry (or any
flavor) lemonade, thawed
1 T. lemon juice (only if you want it
more tart)
4 drops red food coloring (optional)
1 (9 oz) prepared graham cracker pie
crust

Garnish:
whipped cream (or Cool Whip,
thawed)
fresh raspberries

In large bowl mix condensed milk,
Cool Whip, lemonade, lemon juice
(if using), & food coloring. Pour into
(baked/cooled) pie crust & smooth
out top. Freeze 4 hours.

A few minutes before serving:

Garnish with above suggested
garnishes & serve. Serves 8

(recipe: whoneedsacape.com)

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

Not much else new around here – husband is
still coughing but isn’t going to the doctor until
next Thursday – we’ll see how that goes.

Babysat my 1 yr old grandson yesterday –
he’s learning new things almost every day
now. As I was getting ready to leave I
pulled my keys out of my purse, looked
over and he’s waving at me like he’s the
Queen of England and saying: “Bye!,
Bye!” I got my son’s attention and said:
“Have you ever seen him do this before?”
Of course, the answer was: “No!” Too
funny – he stood at the door the entire
time I was backing my van out of their
driveway, waving & grinning (of course
I had my window down & was waving at
him, too). Growing up SOoooooo fast!

Enjoy your day;

Hugs;

Pammie

Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

(recipe: ourtableforseven.com)
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Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
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Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

(recipe: jamiecooksitup.com)
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Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

(recipe: myrecipemagic.com)
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Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

(recipe: gooseberrypatch.com)
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Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
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Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

(recipe: crockpotladies.com)
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Refrigerator Pickles

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
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Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

(recipe: deepsouthdish.com)
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Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

(recipe: tasteofhome.com)
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Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

(recipe: thesouthernladycooks.com)
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Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
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4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

Happy Thursday!

Nice Summer day today – sunny with a slight breeze & 82 degrees F. Finally broke down & went to the doctor today; just getting too fatigued from all the coughing. It’s about what I expected: an allergy thing – he gave me a pill for the coughing, a pill for all the head congestion/draining & told me to keep using the Flonase daily for a week (I thought it was only when you needed it, so I haven’t been using it regularly . . . duh). If I’m not better in 2 weeks call the office & he will order an antibiotic. It was strange today – as I went to get on the scale I got really dizzy & sort of fell off backwards (caught myself but felt really silly). Haven’t had the dizziness before, so that was a new one! Husband & I went out to eat afterwards at Village Place (it’s becoming our local ‘haunt’); while we were there we saw two couples we knew – ‘old home week’! I tried their Chicken Fritter Wrap and it was really good: fried chicken breast chopped up on a flour tortilla with chopped lettuce & tomato & their ZIP sauce (don’t know what’s in it but it was perfect for that sandwich – I also added shredded Cheddar cheese – perfect lunch). PLUS they give you such big orders I had half to bring home for later! YAY!

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Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix –
stir until completely mixed together. Fold
in Cool Whip & raspberries*. Add marsh-
mallows & stir together. Cover & refrigerate
salad 30 minutes. Fold salad with a spoon
several times after removing from fridge –
this allows the raspberry juice to spread
throughout the salad. Serves 15

*The raspberries will soften while the
salad sets

(recipe: sugar-n-spicegals.com)
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Crockpot BBQ Pork Tenderloin

3 lb. pork tenderloin
8 oz. BBQ sauce (your choice)
1 small onion, minced
2-3 cloves garlic, minced
2 dashes hot sauce (optional)
salt/pepper

Salt & pepper loin & place in
crockpot. Add garlic & onion –
pour BBQ sauce over meat; add
hot sauce (if using) & stir to
distribute evenly. Cover & cook
on Low 6-7 hours. Serves 4

(recipe: geniuskitchen.com)
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Hawaiian Macaroni Salad

1 lb. elbow macaroni
1/4 C. white vinegar
3/4 C. mayonnaise
1/3 C. milk
1/4 C. pineapple juice
1/2 C. finely minced sweet pickels
1/2 C. finely minced pickled carrot
1/2 C. finely minced pineapple
salt/black pepper
=
Mix in last, just before serving:
3 T. mayonnaise
3 T. milk
2 T. pineapple juice

Boil pasta until very soft; drain &
return to pot – toss with vinegar.
Set aside to cool. In large bowl
combine 3/4 C. mayo, milk &
pineapple juice – whisk well &
stir in pickles, carrots, pineapple,
salt/pepper. Add cooled pasta to
mixture, stir to coat completely.
Transfer to airtight container (or
cover bowl) – refrigerate several
hours. During this time the pasta
will absorb most of the sauce &
will appear dry & less creamy than
just after mixing. After refrigerating,
combine last 3 ingredients & stir to
combine. Makes 1 1/2 lb. salad

(recipe: spabettie.com)
———————————-
Prima Vera Stuffed Chicken

4 boneless, skinless chicken breasts
2 T. olive oil
kosher salt/ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved/thinly sliced into
half moons
3 medium tomatoes, halved/thinly sliced
into rounds
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
1 C. shredded mozzarella

Preheat oven 400 degrees F.
Place chicken on a cutting board &
make 5 slits in each breast, being
careful not to cut through completely.
Drizzle oil over chicken & season with
salt/pepper & Ital. seasoning. Stuff each
chicken breast with zucchini, tomato,
bell pepper & red onion. Place breasts
in a roasting pan, or other shallow pan.
Sprinkle each breast with mozzarella &
bake 25 minutes until chicken is cooked
through & no longer pink. Serves 4

(recipe: delish.com)
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Crockpot Campfire Potatoes

5 medium potatoes, sliced
1 stick butter (1/2 C.)
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
1 large clove garlic, minced
1 small white onion, sliced
1/2 C. Parmesan cheese
1 C. Cheddar cheese, shredded

Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix butter, Wors.
sauce, salt/pepper, oregano & garlic.
Add potatoes, cheeses & onion to
bowl with butter mixture – mix until
potatoes are coated. Place potato
mixture in bottom of crockpot &
smooth evenly. Cover & cook on
High 4 hours WITHOUT opening
lid during cooking time. Serves 6

(recipe: themagicalslowcooker.com)
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Strawberry Salad w/Poppy Seed Dressing

1/4 C. sugar
1/3 C. slivered almonds
1 bunch romaine, torn (about 8 C.)
1 small onion, halved & thinly sliced
2 C. halved fresh strawberries

Dressing:
1/4 C. mayonnaise
2 T. sugar
1 T. sour cream
1 T. milk
2 1/4 tsp. cider vinegar
1 1/2 tsp. poppy seeds

Place sugar in small heavy skillet;
over medium-low heat cook & stir
until melted & caramel-colored –
about 10 minutes. Stir in almonds
until coated & spread on foil to cool.
Place romaine, onion & strawberries in
a large bowl. Whisk dressing ingredients
together & toss with salad. Bread
candied almonds into pieces & sprinkle
over salad. Serve immediately.
Serves 10

NOTE: you can also add 2 lb. grilled
boneless, skinless chicken breasts
sliced & added to salad.

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

1-Bowl Lemon Brownies

1 C. flour
3/4 C. sugar
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1/4 C. plain Greek yogurt
3 T. vegetable oil
zest of 2 lemons
2 T. fresh lemon juice

Glaze:
1 rounded C. powdered sugar
zest of 1 lemon
about 2-4 T. fresh lemon juice

Preheat oven 350 degrees F.
Line a 8 X 8″ or 9 X 9″ square
baking pan with foil, leaving extra
foil hanging over sides for ‘handles’.
Place all brownie ingredients in a
medium bowl & stir by hand until
smooth (about 30 seconds); spread
batter into prepared pan & bake
about 20 minutes. Cool in pan 5-10
minutes. Lift out of pan & spread
glaze over warm brownies.

Glaze:
Stir glaze ingredients together in a bowl,
adding juice gradually until glaze is
spreadable.

(recipe: jennycancook.com)

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Hope you have a GREAT day!

 

Hugs;

 

Pammie

 

Woke up yesterday to these –

This might not seem unusual to most of you BUT I live directly on a MAJOR road with 45 mph speeds (and more) – I will say we live across the street from a small, well shaded park with lake (which is probably where they live). Our backyard IS fenced (but they jumped it like it wasn’t even there!) These are both you males with their antlers still covered in ‘velvet’ (a fuzzy covering they will shed as they mature). They stayed at least 1 1/2 hours – I was in love. Years ago we had a full-grown male buck (with a magnificent rack of antlers) spend awhile in our yard just resting under our swing set – he came two years in a row but hasn’t been back so I was SOoooo happy to see these two!

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

Summer Lemonade Cookies

1 C. (2 sticks) butter, softened
1 C. plus 2 T. sugar
2 eggs
3 C. flour
1 tsp. baking soda
1 (6 oz) can frozen lemonade
concentrate, thawed/divided
1 T. grated lemon peel

Preheat oven 400 degrees F.
In large bowl cream butter &
1 C. sugar; add eggs, beating
well. In another large bowl combine
flour & baking soda – add alternately
with 1/2 C. lemonade concentrate
into egg mixture – stir in lemon peel.
Drop mixture by teaspoonfuls
2 inches apart on ungreased cookie
sheets. Bake 8-9 minutes until
edges are light brown. Remove from
oven & brush hot cookies lightly
with remaining lemonade concentrate.
Sprinkle cookies with remaining 2 T.
sugar. Makes 4 dozen (48 cookies)

(recipe: mrfood.com)
—————————-

Avocado Tuna Salad

1 (15 oz) can tuna in oil, drained/
flaked (3 small cans)
1 English cucumber, sliced
2 large (or 3 medium) avocados,
peeled/pitted/sliced
1 small/medium red onion, thinly
sliced
1/4 C. fresh cilantro (1/2 of small
bunch)
2 T. lemon juice, freshly squeezed
2 T. extra virgin olive oil
1 tsp. sea salt, or to taste
1/8 tsp. black pepper

In large bowl combine sliced cucumber,
sliced avocado, red onion, drained tuna &
1/4 C. cilantro. Drizzle with lemon juice,
salt/pepper – toss to combine.
Serves 6 as a side salad

(recipe: natashaskitchen.com)
———————————

Honey Dijon Grilled Chicken
(grill or grill pan)

4 (6 oz) boneless, skinless chicken
breast halves
1/3 C. horseradish Dijon mustard
(regular mustard will work, also)
3 T. honey
1 T. parsley flakes
salt/pepper, to taste

Preheat grill or grill pan to
medium-high heat – spray with
nonstick cooking spray or olive
oil. Once pan is hot, reduce
heat to just below medium. In small
bowl combine Dijon mustard, honey
& parsley flakes. Flatten chicken
breasts to an even thickness by
placing them between 2 sheets of
parchment paper & pounding them
with a rolling pin or heavy-bottomed
pan – season with salt/pepper to taste.
Place chicken on grill 3 minutes then
flip over & brush with honey/Dijon
sauce; grill an additional 2-3 minutes
until internal temperature reaches
155 degrees F. (using a meat thermometer).
Remove from grill & loosely cover with foil.
Let rest 5 minutes before serving; serve
with any additional sauce on the side for
dipping. Serves 4

(recipe: iwashyoudry.com)
—————————–
Loaded Baked Potato Salad

8 potatoes, cubed (half peeled or
half with skins left on)
2 tsp. salt
6 slices bacon, cooked crisp/crumbled
6 green onions, sliced (including tops)
2 C. Cheddar cheese, shredded
16 oz. sour cream
1/4 tsp. black pepper
1 C. Miracle Whip (or 1 C. mayonnaise)

In large pot boil cubed potatoes with
salt – when fully cooked, drain.
Preheat oven 350 degrees F.
In a bowl combine sour cream, black
pepper & Miracle Whip (or mayo) – add
to potatoes. Add bacon, onions &
cheese (reserve some of each for top
of salad – garnish); mix with potatoes &
pour into a greased baking dish. Top
with reserved cheese, onions & bacon.
Bake 10-15 minutes until cheese melts.
Serves 6

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

Crockpot Chili-Dog Casserole

1 lb. ground beef
1 green bell pepper/seeded/chopped
2 T. dry minced onion
1 T. minced garlic
2 C. marinara sauce
1 C. beef broth
2 tsp. chili powder (or cayenne
powder, for a spicier dish)
1 T. cumin
8 hot dogs, cut lenth-wise then
cut in half
salt/pepper, to taste
1 C. shredded Cheddar cheese
additional cheese for garnish

In saucepan brown ground beef
with garlic, onion, bell pepper, salt/
pepper. Stir in marinara sauce, cumin,
chili (cayenne) powder & broth – pour
into 6 qt. crockpot. Evenly add all hot
dogs to top of mixture & cover with
cheese. Cover & cook on High 2 hours
(or Low 4 hours). Stir before serving.
Top with additional cheese, if desired.
Serves 4

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

Chive Pinwheel Rolls

3 1/2 C. flour
3 T. sugar
1 (1/4 oz) pkg. active dry yeast
1 1/2 tsp. salt
1 C. milk
1/3 C. canola oil
1/4 C. water
1/4 C. mashed potatoes
without added milk & butter
1 large egg

Chive Filling:
1 C. (8 oz) sour cream
1 C. minced onions
1 large egg yolk
butter, melted

In large bowl combine 2 1/2 C.
flour, sugar, yeast & salt. In small
saucepan, heat milk, oil, water &
mashed potatoes to 120-130 degrees
F. – add to dry ingredients; beat just
until moistened. Add egg, beat until
smooth. Stir in enough remaining
flour to form a soft dough. Turn onto
a floured surface; knead until smooth &
elastic – about 6-8 minutes. Grease a large
bowl & place dough in bowl, turning once
to grease top. Cover & let rise in a warm
place until doubled, about 1 hour
=
Turn dough onto a floured surface; roll
into a 15 X 10 X 1 inch rectangle. In a
bowl combine sour cream, chives & egg
yolk; spread over dough to within
1/2 inch of edges. Roll up, jelly-roll
style, starting with a long side. Pinch
seam o seal & cut into 1 inch slices.
Place slices cut-sides down in a 9 X 13″
baking dish. Cover & Let rise until
doubled, about 1 hour.
=
Preheat oven 350 degrees F.
Bake slices 30-35 minutes until
golden brown; brush tops with
melted butter & cool on a wire rack.
Refrigerate leftovers. Makes 15 rolls

(recipe: tasteofhome.com)
—————————-

Baked Pork Chops & Veggies Sheet
Pan dinner

olive oil
3-4 C. small potatoes, or chopped potatoes
3-4 C. fresh green beans, trimmed
kosher salt/black pepper
2 lb. boneless thin-cut pork chops
(Smokehouse Maple seasoning or other
seasoning blend)

Preheat oven 425 degrees F.
Brush one large or two small rimmed
baking sheets with olive oil. Toss potatoes
with a drizzle of olive oil, salt & pepper –
place on one section of sheet pan. Toss
green beans with a drizzle of olive oil,
salt/pepper & place them in a section
of sheet pan. Brush pork chops with olive
oil & place in remaining space on pan –
sprinkle chops with seasoning. Bake
sheet pan 25-30 minutes until meat is
cooked through & potatoes are tender.
Serves 6

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

No-Bake Root Beer Float Pie

1 (8 oz) tub Cool Whip, thawed/
divided
3/4 C. cold root beer (diet)
1/2 C. milk
1 (1 oz) pkg. sugar-free instant
vanilla pudding mix
1 (9 inch) graham cracker crust
maraschino cherries (optional garnish)

Separate 1/2 C. Cool Whip & refrigerate for
garnish. In large bowl whisk root beer, milk
& pudding mix 2 minutes. Fold in half of
remaining Cool Whip & spread into crust.
Spread remaining Cool Whip over pit.
Freeze at least 8 hours or overnight.
Dollop reserved Cool Whip over each
serving & top with a marschino cherry
if desired. Serves 8

(recipe: tasteofhome.com)

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

Today was my babysitting day and my (almost)
1 1/2 yr old grandson was sleeping when I arrived.
That might be good, but (as I suspected) he woke
up about 10 minutes after his Mom left and was
awake the rest of the morning/afternoon – full
of energy! (His mom texted me later: “He didn’t
wear you out, did he?” – Naw – I’m tougher than
that!).

Our weather is HOT – but then, it’s July so that’s
no surprise. Got in my car to come home and
the car thermometer read: 90 degrees F. – UGH!
(so glad I have air in my car & home!). My oldest
has been taking advantage of using their kayaks
so I’m glad they’re enjoying the weather.

Hope you’re enjoying whatever kind of weather
you have at the moment – the COLD is coming
soon enough!

Hugs;

Pammie

and we begin another new week!

it’s a beautiful Sunday afternoon here – temps at 86 degrees F. I have a small admission to make: I skipped church today – not something I do frequently but still fighting this allergy thing. Add to that only 3 hours sleep and I just couldn’t muster the energy so we stayed home. I ended up sleeping 4 hours straight, so you know I must have needed it! Feeling much better now!

===========

Pig Pickin’ Cake

1 (15.25 oz) box yellow cake mix
3 large eggs
1/3 C. vegetable oil
1 C. water
1 (11 oz) can mandarin oranges,
drained
=
Frosting:
1 (20 oz) can crushed pineapple
1 (12 oz) tub Cool Whip, thawed
1 (3.4 oz) box instant vanilla pudding mix

Preheat oven 350 degrees F.
Spray & lightly flour two 9″ round
cake pans.
In a bowl using elec. mixer, beat cake
mix, eggs, oil & water until moistened.
Reserve 4-5 orange slices for garnish &
add remaining oranges to batter – beat
until well blended – pour batter into
prepared pans. Bake 22-25 minutes until
a wooden toothpick inserted into center
of cake comes out clean. Cool 10
minutes then transfer to wire rack to cool.

Frosting:
In a bowl stir pudding mix & pineapple;
fold in Cool Whip. Place a layer of frosting
on top of one cake; place second baked
cake on top & spread remaining frosting
on top. Place reserved orange slices in
center/top of cake. Chill before serving.
Serves 8-10

(recipe: 12tomatoes.com)
———————————
Frito Corn Salad

2 cans yellow kernel corn, drained
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 purple onion, chopped
1 C. mayonnaise
1 C. shredded Cheddar cheese
5 oz. bag Chili-cheese flavored
Frito corn chips

In large bowl mix all ingredients
except chips. Add chips in just
before serving. Serves 15

(recipe: geniuskitchen.com)
——————————

Cashew-Chicken Rotini Salad

1 (16 oz) pkg. spiral or rotini pasta
4 C. cooked/cubed chicken
1 (20 oz) can pineapple tidbits,
drained
1 1/2 C. chopped celery
3/4 c. thinly sliced green onions
1 C. seedless red grapes
1 C. seedless green grapes
1 (5 oz) pkg. dried cranberries
1 C. Ranch salad dressing
3/4 C. mayonnaise
2 C. salted cashews

Cook pasta accordg. to pkg. directions.
In large bowl combine chicken, pineapple,
celery, onions, grapes & cranberries. Drain
pasta & rinse in cold water then stir into
chicken mixture. In small bowl whisk
ranch dressing & mayonnaise together –
pour over salad & toss to coat. Cover &
refrigerate at least 1 hour.
Just before serving, stir in cashews.
Serves 12

(recipe: tasteofhome.com)
———————————
Grilled Corn on the Cob

6 ears corn
salt
butter-flavored cooking spray

Heat grill to medium-hot.
Shuck corn (remove husks & silk).
Spray each ear with cooking spray &
place directly over heat. When dark
spots appear on corn & deepen in
color, rotate ears (about 2- 3 minutes)
until ears are uniformly cooked (about
10-12 minutes). Ears will be speckled
with char spots. Add salt & serve with
your favorite butter or flavored butter.

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

Easy Guacamole

3 large, ripe avocados (should
give a little when squeezed)
2 tsp. lime juice
1 1/2 tsp. salt
1/8 tsp. black pepper
2 plum tomatoes (1 C., diced)
1 medium onion, diced (1 C.)
1 jalapeno pepper, seeded/diced

Peel avocados – remove peel &
pits – place remaining flesh in a
medium bowl. Add lime juice,
salt/pepper & mash using a fork
or potato mashed until smooth.
Add tomatoes, onion & jalapeno
to avocado mixture (taste & adjust
salt, if needed). Place in a serving
dish & cover with plastic wrap so that
the wrap is pressing directly on the
guacamole*. Refrigerate until ready
to serve. Serves 6

*Doing this eliminates air exposure
which will turn the avocado a brown
color.

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

Crockpot Butter Chicken

2-3 lb. boneless skinless chicken
(poster uses thighs)*
4 T. butter
1/2 C. chicken broth
salt/pepper, to taste

Place all ingredients in 4-6 qt.
crockpot. Cover & cook on Low
4-5 hours (until chicken shreds
easily using a fork). Remove
chicken from crockpot & shred
meat using 2 forks (or in a stand
mixer). Return meat to crockpot
with juices & serve.

*NOTE: poster says you can use
chicken breasts but they might
cook faster – keep an eye on them
the first time & check for when
the chicken is easily pulled apart
using 2 forks. If it is hard to pull
apart, it needs to cook longer.
Do not cook breasts too long or
they will become dry.

Poster also shares that this is good
on it’s own or in casseroles, sandwiches,
wraps, salads or tacos.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Party Beans
(6 qt or larger crockpot)

1 1/2 C. ketchup
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 C. water
1/2 C. brown sugar, packed
2 bay leaves
2-3 tsp. cider vinegar
1 tsp. dry mustard
1/8 tsp. black pepper
16 oz. can kidney beans, drained/
rinsed
15 oz. can Great Northern beans,
drained/rinsed
14 oz can lima beans, drained/rinsed
15 oz. can black beans, drained/rinsed
16 oz. can Black eyed peas, drained/
rinsed

Combine all ingredients in crockpot
except beans & peas – mix well. Add
beans & peas – mix well. Cover & cook
on Low 5-7 hours. Remove bay leaves
before serving. Serves 12

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

Sweet Strawberry Cake

1 (16.5 oz) box white cake mix
1 (4-serving size) pkg. strawberry Jell-O
1 (10 oz) pkg. frozen sweetened
sliced strawberries, thawed/drained
4 eggs
2/3 C. vegetable oil
4 1/2 C. powdered sugar
3/4 C. strawberry preserves
3/4 C. (1 1/2 sticks) butter, softened

Preheat oven 350 degrees F.
Spray two (9 inch, ea) round cake
pans with nonstick cooking spray.
In large bowl using elec. mixer on
medium speed, beat cake mix, Jell-0,
strawberries, eggs & oil 2-3 minutes
until well mixed. Divide batter evenly
between cake pans. Bake 30-35
minutes until a wooden toothpick
inserted into center of cake comes
out clean. Let cool 10 minutes then
invert onto wire racks to cool completely.
In medium bowl using elec. mixer on
medium speed, beat powdered sugar,
strawberry preserves & butter 2-3
minutes until smooth. Place 1 cake
layer upside down on a serving plate &
frost the top. Place second layer over
first & frost top & sides. Chill 2 hours
before serving or cover loosely &
keep chilled until ready to serve.
Serves 12

(recipe: mrfood.com)

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

With our weather hovering between 80’s & 90’s
I haven’t felt like doing much so have mostly
been reading & knitting (& playing games on
the computer).

Hope you are having a nice, relaxing Summer day!

Hugs;

Pammie

Happy FOURTH OF JULY!

Today is a GORGEOUS day for a holiday! It’s 86 degrees F. , very sunny with a slight breeze – perfect for all of you who are hosting or going to outdoor celebrations!

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

Pina Colada Fluff

1 (3.4 oz) pkg. vanilla instant pudding mix
1 (20 oz) can crushed pineapple, undrained
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweetened coconut
1/2 C. chopped nuts, your choice

Combine pudding mix & crushed
pineapple in large bowl – stir until
completely combined. Fold in CoolWhip,
rum extract, marshmallows, coconut &
nuts. Chill until ready to serve.
Serves 8

(recipe: momontimeout.com)
————————————

Mexicali Cheddar Bean Salad

1 (16 oz) can black beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed
1 (16 oz) can navy or great Northern
beans, drained/rinsed
6 oz. Cheddar cheese, cubed
1 small red pepper, seeded/chopped
1/2 C. thick & chunky salsa (Taco Bell)
1/2 C. sliced green onions
1/4 C. chopped cilantro (optional)
1 T. lime juice
12 lettuce leaves

Toss all ingredients (except lettuce)
in large bowl. Refrigerate several hours
until chilled. When ready to serve –
serve on lettuce-lined plates.
Makes 8 cups

(recipe: kraftrecipes.com)
————————————-
Bacon Ranch Cheese Dip

6 stips bacon, cooked crisp/crumbled
1/2 C. chopped green onion
1 (1 oz) pkg. original Ranch Dip Mix
1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. horseradish sauce
1 C. shredded Cheddar cheese

Combine ranch dip mix, cream cheese,
sour cream, mayo, garlic powder, pepper,
horseradish sauce & shredded cheese –
mix using elec. mixer. Fold in green onion
& crumbled bacon using a spoon.
Makes 3 cups

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

South of the Border BBQ Chicken
Salad

3 C. cooked, diced chicken breast*
1/4 C. BBQ sauce
6 C. chopped romaine lettuce
1 tomato, diced
1 C. frozen corn, thawed
1 C. canned black beans, drained/
rinsed
1/4 C. diced red onion
1 C. shredded Cheddar cheese
3/4 C. Ranch salad dressing
1/2 C. tortilla strips

In medium bowl combine chicken &
BBQ sauce; toss to evenly coat. In
large bowl place lettuce; top with
chicken, tomato, corn, black beans,
onion & cheese. Pour dressing over
salad & toss gently to combine. Top
with tortilla strips & serve immediately.
Serves 6

*can also use rotisserie chicken, shredded

(recipe: mrfood.com)
——————————

Crockpot Shredded Beef Philly
Cheesesteaks

3-4 lb. round beef roast
salt/pepper/onion powder (to taste)
cooking oil
2 cloves garlic, minced
1 (1.1 oz) pkt. (Lipton) beefy onion
soup mix
1 bell pepper, seeded/sliced
1 white onion, sliced
1 C. water

For Serving:
sliced Swiss cheese
Hoagie buns or sliced French bread

Sprinkle roast lightly with salt/pepper &
onion powder. Place large skillet over
medium-high heat – when pan is hot, add
oil. Brown roast on all sides then add to
crockpot. Add minced garlic, onion soup
mix, bell peppers & onions to crockpot –
pour water over all. Cover & cook on Low
8 hours without opening the lid during
cooking time. Using 2 forks, shred meat
in the crockpot, discarding any fatty
pieces. Let meat & juices settle a few
minutes to let the grease rise to the top.
Using a paper towel, lay it over meat &
remove immediately – most of the grease
will be on the paper towel – discard.
Serve on sliced French bread or Hoagie
buns, topped with Swiss cheese. If you
want the cheese melted, place cheese-
topped sandwiches in oven under broiler
until cheese melts. Serves 6

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

Chicken Ranch Wraps (grill)

2 C. grilled chicken breasts (cooked/
chopped/seasoned with your favorite
spices)*
1/4 C. ranch salad dressing
1/2 C. mozzarella cheese, shredded
1/4 C. minced cilantro (optional)
4 (8 inch) tortillas

Fill a tortilla with cheese, cooked chicken,
minced cilantro & lots of ranch dressing. Grill
on a pan for a few minutes per side, to crisp
up the tortilla & melt the cheese. Serves 4

Other suggested fillings:
diced avocado
diced tomatoes
cooked/crumbled bacon
shredded lettuce

*You can also use rotisserie chicken or
leftover chicken/fresh grilled chicken or
any type of cooked chicken you have on
hand.

(recipe: yummly.com)
——————————-

No Bake Pudding Cake

3 (4 serving size) pkgs. instant pudding;
prepared as directed on pkgs.*
1 (8 oz) tub Cool Whip, thawed
1 box graham crackers

Optional garnishes:
chocolate syrup
candy sprinkles

Lay out graham crackers in a
9 X 13″ baking dish (break to
fit). Cover grahams with half of
pudding then a layer of crackers
over pudding. Cover with remaining
pudding & top with Cool Whip.
Refrigerate overnight or at least
6 hours. Cut & serve like cake

*poster used vanilla pudding

(recipe: just2sisters.com)

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

Have a WONDERFUL, safe holiday!

Hugs;

Pammie

Almost here!

The Fourth of July is almost here – how do I know this? Because everyone surrounding us is lighting firecrackers – LOTS of firecrackers. I know that tonight is the local boat clubs HUGE display (I like fireworks, just don’t care for the crowds and big traffic jam on the way home.) Since it’s really close and I still have lots of great recipes – here ya go!

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

Blue Ribbon Blueberry Pie

4 C. fresh or frozen blueberries,
thawed if frozen
3 T. instant tapioca
3/4 C. plus 1 T. sugar, divided
1 T. lemon juice
zest of 1 lemon
1 (15 oz) box refrigerated pie crusts
1 egg, beaten

Preheat oven 400 degrees F.
In large bowl combine blueberries,
tapioca, 3/4 C. sugar, lemon juice &
lemon zest – mix well & let stand
15-20 minutes.
Unroll 1 pie crust & place in a 9-inch
pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust &
place on top of mixture – seal & flute
edges. Cut several slits in top crust;
brush with egg & sprinkle with
remaining sugar. Place a pan or
cookie sheet under pie when putting
pie in oven (to catch any drips).
Bake 50-55 minutes until top is
golden. Serves 6

(recipe: mrfood.com)
———————————

Honey Orange Ribs

Meat:
1 rack St. Louis ribs

Rub:
1/4 C. kosher salt
1/4 C. black pepper
2 T. sugar
1 tsp. crushed coriander
1/2 tsp. cumin
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder

Sauce:
1/2 C. orange marmalade
1/4 C. honey
—————-
Heat grill to 300 degrees F.*
=
Place ribs in a large aluminum tray.
Prepare ribs by removing the extra
‘silver skin’ off back of ribs (discard
skin). In a bowl combine all rub
ingredients – season meat liberally
by rubbing rub into meat – cover
tray with foil. Cook ribs about 2 hours.
In small pot combine sauce ingredients.
Remove cooked ribs from tray and place
directly on grill (you may need to coat
the grill grates with oil or grill-safe
nonstick cooking spray to keep them from
sticking). Apply sauce liberally to ribs &
cover with lid – cook an additional 5
minutes. Carefully flip ribs over & add
another coating of sauce – cook 5
more minutes. Continue doing this a
few more times to get a thick coating
of sticky sauce on ribs. Remove ribs
from grill. Serves 4

*Keep an eye on the grill temperature; try
to keep it a consistent 300 degrees during
the entire cooking time.

(recipe: thecountrycook.net)
————————————-
The Best Chicken Marinade

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar or other vinegar
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 chicken breasts or 3.5 lb. chicken

In large Pyrex measuring cup or mixing
bowl combine all ingredients (except
chicken) – whisk together. Remove one
half cup marinade & reserve for basting
chicken later.
Place chicken in large ziplock bag & pour
marinade over top – close securely.
Marinade at least 4 hours & up to
24 hours in fridge.

To Grill:
Preheat grill to medium-high heat &
lightly oil grates. Remove chicken from
marinade, letting excess drip off. Grill
chicken 5-6 minutes per side or until
cooked through. Baste chicken occasionally
with reserved marinade. Remove chicken
from grill & tent with foil. Let chicken rest
at least 5 minutes before serving.
Serves 6

NOTE: If you bring reserved marinade up to
a boil, let simmer until slightly reduced – makes
a wonderful sauce to go on top of the chicken.

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

Black Bean & Olive Salsa

1 C. drained/rinsed canned
black beans, divided
1 (16 oz) jar thick & chunky salsa
(Taco Bell)
3/4 C. coarsely chopped, pitted
black olives
1/2 C. frozen corn
1 T. chopped fresh cilantro
2 cloves garlic, minced
2 tsp. fresh lime juice

Mash 1/2 C. beans in medium bowl.
Add remaining beans with all
remaining ingredients in medium bowl;
mix well. Refrigerate 1 hour before
serving. Makes 24 servings (2 T. each)

(recipe: kraftrecipes.com)
——————————–
Creamy Greek Potato Salad

2 lb. baby yellow potatoes
1 C. English cucumber, sliced into
discs & halved
1/4 C. red onion, finely diced
1/2 C. crumbled feta cheese
1/2 C. Kalamata olives, sliced
3/4 C. plain Greek yogurt
2 T. mayonnaise
1 T. lemon juice (more if desired)
1 tsp. fresh snipped dill (or 1/2 tsp. dried)
1/4 tsp. garlic powder
salt/black pepper, to taste
2 T. chopped parsley – garnish

Boil potatoes in salted water about
10-15 minutes until easily pierced
with a fork. Drain; place in strainer
in sink & run with ice cold water to
cool potatoes & stop cooking. Once
cooled, drain & quarter potatoes then
add to a large bowl. Add cucumbers,
onion, olives & feta to bowl.
In small bowl whisk Greek yogurt, mayo,
lemon juice, dill, garlic powder, salt/
pepper, to taste. Mix well & add to bowl
with potato mixture. Gently toss to coat.
Top with chopped parsley & keep covered
& chilled until ready to serve. Serves 4-5

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

Crockpot Kielbasa & BBQ Beans

2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15.8 oz, ea) cans Great Northern
beans, drained/rinsed
1 (15.25 oz) can kidney beans, drained/
rinsed
1 onion, diced
1/2 C. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
1 tsp. chili powder
1 T. apple cider vinegar
1/2 C. maple syrup
1/4 C. molasses
1 (14.5 oz) can chicken broth
1/2 lb. bacon, cooked, cut into
bite-sized pieces
2 lb. Kielbasa, cut into bite-sized
pieces

In large crockpot add all ingredients
except Kielbasa – stir gently to combine.
Place kielbasa on top. Cover & cook
on Low 6-8 hours or High 4-5 hours.
Stir in kielbasa before serving.
Serves 12

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

Street Corn Salad

1/2 C. chopped fresh cilantro
3 T. T. lime juice
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
4 C. fresh corn kernels (or frozen/
thawed)
1 C. thinly sliced radishes
1 C. cherry or grape tomatoes/halved
1/3 C. finely chopped green onion
1/3 C. crumbled feta cheese

Dressing:
In small bowl combine cilantro, lime
juice, salt/pepper – whisk in olive oil.

In medium bowl stir corn, radishes &
tomatoes; gently stir in dressing & spoon
mixture onto a serving platter or shallow
serving bowl. Sprinkle with feta cheese &
serve. Serves 6-8

(recipe: nancy-c.com)
———————————-
Unbundled Green Beans

1 lb. smoked bacon, diced 1/2″
1 (32 oz) pkg. frozen whole green
beans*
1 tsp. salt
1 tsp. coarse black peppers
1/2 tsp. garlic powder
1 C. brown sugar
1/2 C. Worcestershire sauce
1 T. soy sauce
1/2 C. butter, softened

Heat large skillet over medium heat.
Add diced bacon & cook until brown
but not crispy. Remove & transfer half
of bacon to a paper towel-lined plate
before it becomes crispy – cook
remainder until crispy & transfer to
paper towel-lined plate (leave grease in
pan). Add green beans to skillet & toss;
add salt/pepper & garlic powder & toss
to season well. Simmer.
Preheat oven 375 degrees F.
In small bowl add Wors. sauce, brown
sugar, soy sauce & butter; whisk until
completely smooth. Transfer green
bean mixture to a casserole dish; spoon
sauce over top. Bake, uncovered,
30-40 minutes until green beans are tender.
Remove from oven & sprinkle top with
reserved crispy bacon.

*canned beans can be used – reduce
cooking time.

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

Grandma & Katie’s Frozen Dessert
(from Best Church Suppers)

1/2 C. creamy peanut butter
1/2 C. light corn syrup
2 C. crispy rice cereal
2 C. chocolate-flavored crispy
rice cereal
1/2 gallon vanilla ice cream, softened
1/2 to 1 C. Spanish peanuts, coarsely
chopped
(Optional: chocolate syrup)

Blend peanut butter & corn syrup
in a large bowl. Add cereals, stir
until coated then press into bottom
of a ungreased 9 X 13 baking pan.
Spread ice cream over top &
sprinkle with peanuts. Swirl choc.
syrup (if using) over top. Cover with
foil & freeze at least 4 hours before
serving. Cut into squares to serve.
Serves 15-18

(recipe: gooseberrypatch)

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

Today was a 6 hour babysitting job – wouldn’t be
so bad except (for the past 3 weeks) I’m suffering
from really bad allergies. NEVER had them before,
that I know of, but now I’m either sneezing & nose
draining, or fully stuffed up & coughing from it all –
no fun. Got home with just enough time to change
clothes and go to my regular knit group. I was
totally amazed that, the evening before a holiday,
TWELVE ladies showed up to knit! (and here I
thought we might get 2-3!).

Our gas prices are hovering at $2.89/9 (which is
good because I fully expected, because of the
holiday, they’d go up over $3.00).

Weather-wise, we’re into the 90’s now & sunny
with a slight breeze – SOooooooo glad we have
central air conditioning at my house! (I’m spoiled!)

Hope you have a good evening!

Hugs;

Pammie

PS: here is the photo from Log Cabin Day – my friend,
Rick Barry (who is an author & writes about WWII adventures)
and I in our costumes. I would have posted this earlier on but
could not seem to get a ‘copy & paste’ from the sources I was
using (Thank you, Mary/Momma – got it from your blog!).
Since it was raining on Log Cabin Day my group was given
shelter under the ‘Local Authors” tent – Rick & I were just
about to leave for the day when a man approached both
of us, asking if he could take our picture – apparently he
was from our local newspaper. The photo was on their
web site (but that site wouldn’t allow me to cut/copy
the picture). Anyway, it was a fun reminder of the day
(I totally FORGOT to use my camera the entire day! Sigh!)