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