Beautiful Summer Day!

Today is one of those PERFECT Summer days – 76 degrees F., slight breeze – NO humidity! (we’ve had plenty of really HUMID days here lately). SO nice to just enjoy a great-weather day!  Got some errands done: finished folding/mailing the next issue of my special needs group’s newsletter, ran to the bank, drug store & grocery store – dinner will be a really big meatloaf & baked potatoes (my husband’s favorite food).

Spent some time yesterday organizing the beginning donations for the Detroit Veteran’s Hospital’s Baby Shower coming up in September; the lady who heads the Women Vets department will be joining my group Sept. 11th to pick up all the items. I was pleasantly surprised Tuesday evening when two ladies who have been members of my group for a good many years mentioned that THEY were both knitting items for this event! (In all the years past, they never have – I was SO happy! They are both expert knitters so I can’t wait to see their wares – one is making a sweater & the other is knitting bibs!). Also spent a little time selecting the baby blankets I’ll donate to Crisis Pregnancy Mobile Unit – I do that once a year. The lady in charge of that project works & lives at least an hour away so we both meet half-way in a church parking lot to give the blankets. Right now I’m ONLY working on finishing ONE blue/white/mint green baby blanket – seems strange – ONLY ONE PROJECT but I really want to finish this soon – there are two baby showers coming in the next 3 weeks; I have a cream-colored blanket for a couple from our church who will be adopting an infant sometime close to Christmas (but the church shower is in 1 week). I’ve found a really nice pattern for the ‘next’ baby blanket project but haven’t started it yet – this one will probably be best done in a solid color yarn to be able to appreciate the pattern (it’s 11-rows, so we’ll see . . . I usually only do 4-6 row patterns – easier to memorize).

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

Apple Slab Pie

1 box refrigerated pie crusts, softened
as directed on box
1 C. sugar
3 T. flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 T. lemon juice
9 C. thinly sliced/peeled apples
(9 medium apples)
1 C. powdered sugar
2 T. milk

Preheat oven 450 degrees F.
Remove crusts from pouches; unroll &
stack crusts one on top of the other on a
lightly floured surface. Roll to 17″ X 12″
rectangle. Press crust into a 15″ X 10 X 1″
pan, pressing into corners. Fold extra pastry
crust under, even with edges of pan – crimp
edges. In a large bowl mix sugar, flour,
cinnamon, nutmeg, salt & lemon juice –
stir in apples to coat – spoon mixture into
crust-lined pan. Bake 33-38 minutes or
until crust is golden brown & filling is
bubbling. Cool on a rack 45 minutes.

In a bowl mix powdered sugar & milk until
well blended – drizzle over top of pie. Allow
glaze to set before serving, about 30 minutes.

(recipe: tastyrecipes – Facebook)
———————————

Crockpot Root Beer Baked Beans

2 (28 oz, ea) cans pork & beans
1 small white onion, diced
2 T. mustard
2 T. molasses
1 C. root beer
1/2 C. barbecue sauce
8 slices bacon, sliced/cooked/drained

Place all ingredients except bacon in crockpot –
stir. Sprinkle bacon over top of beans. Cover &
cook on Low 5 hours without opening the lid
during cooking time.
Stir & serve. Serves 10

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

Grilled Chicken/Zucchini Wraps

4 boneless, skinless chicken breasts
4-6 zucchini, sliced lengthwise into 1/4″
thick slices
olive oil
salt/pepper, to taste
1/2 C. Ranch salad dressing, divided
8 (10 inch) whole-grain flour tortillas
8 lettuce leaves

garnish: shredded Cheddar cheese

Brush chicken & zucchini with olive oil;
sprinkle with salt/pepper & grill over
medium-high heat 5 minutes. Turn
chicken over & add zucchini to grill.
Grill 5 minutes longer until chicken
juices run clear & zucchini is tender.
Slice chicken into strips & set aside.

For each wrap:
Spread 1 T. salad dressing on a tortilla;
top with a lettuce leaf, 1/2 C. chicken
& 3-4 slices zucchini; sprinkle with
cheese & roll up – secure with toothpicks
if needed. Makes 8 wraps

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

Taco Tomatoes

4 tomatoes
1 T. olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning mix
kosher salt
ground black pepper
2/3 C. shredded Mexican cheese
1/2 C. shredded lettuce
1/2 C. sour cream

In medium skillet over medium heat,
heat oil. Add onion & cook about 5
minutes until tender; add ground beef &
taco seasoning, breaking up meat with
a spoon. Season with salt/pepper & cook
until beef is no longer pink, about 6
minutes; drain fat. Place tomatoes stem-
sides down – cut into 6 wedges – DO NOT
cut all the way through (you will be stuffing
them) – carefully spread open the wedges.
Divide taco meat evenly among tomatoes;
top with cheese, lettuce & sour cream –
serve. Serves 4

(recipe: delish.cooking)
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Mexican Pizza for One

1/2 lb. ground beef (or turkey)
2-3 T. taco seasoning
1/4 – 1/2 C. refried beans
1/4 – 1/2 C. salsa
1/4 – 1/2 C. shredded Taco-blend
cheese
2 (10 inch) flour tortillas

Your choice of toppings:
chopped tomatoes, sliced green
onions, sliced olives, etc.

Preheat oven 350 degrees F.
Line a flat rimmed baking sheet
with foil – lightly spray with nonstick
cooking spray. Brown meat in a skillet
until no longer pink; drain. Add taco
seasoning & combine well. Lay one
tortilla on baking sheet – spread top
with beans, then meat; cover with
another tortilla. Bake 10  minutes.
Remove from oven & spread top of
tortilla with salsa, then cheese & any
other desired toppings. Bake an
additional 5-10 minutes until cheese
is fully melted.

(recipe: yummly.com)
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Chili Cornbread Salad

1 (8.5 oz) pkg. cornbread/muffin mix
(like Jiffy)
1 (4 oz) can chopped green chilies,
undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. (8 oz) sour cream
1 envelope ranch salad dressing mix
(dry)
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 oz, ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 8″ X 8″ baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan. Bake 20-25 minutes until a toothpick
inserted in center comes out clean. Cool.

In small bowl combine mayo, sour cream &
dressing mix. Crumble half the cooled corn-
bread into a 9″ X 13″ baking dish. Layer with
half of beans, mayo. mixture, corn, tomatoes,
green pepper, onions, bacon & cheese – repeat
layers (dish will be VERY full). Cover & refrigerate
2 hours. Makes 15 servings

NOTE: You can save time by using a prepared
cornbread. You can also add diced jalapeno
pepper, if desired.

(recipe: tasteofhome.com)
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Crisp Cucumber Salsa

2 C. finely chopped cucumber,
peeled/seeded
1/2 C. finely chopped/seeded tomato
1/4 C. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded/chopped
4 1/2 tsp. minced fresh cilantro
1 clove garlic, minced
1/4 C. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt

baked tortilla chips – “SCOOPS”

In small bowl combine first 7
ingredients. In another bowl combine
sour cram, lemon & lime juices, cumin
& seasoned salt – pour over cucumber
mixture & toss gently to coat. Serve
immediately with chips. Makes 2 1/2 C.

(recipe: tasteofhome.com)

————-

Banana Split Fluff Salad

1 (3.4 oz) box instant banana pudding mix
1 (20 oz) can crushed pineapple (do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. mini marshmallows
1/2 C. finely chopped walnuts plus 2 T.
for garnish
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,
halved

Stir together pudding mix & pineapple
until dissolved & thickened. Fold in
Cool Whip; gently stir in marshmallows,
nuts, choc. chips, bananas & cherries.
Refrigerate at least 1 hour before
serving. Makes about 8 C. salad

(recipe: Mike Suddaby-Facebook)


Hope you are all in good health and getting
ready to enjoy the holiday weekend. We
don’t have any special plans for the weekend;
I have to babysit tomorrow – am REALLY hoping
the hours get shortened (for now, I’m supposed
to start at 6:30 A.M.! Ugh! and usually get off
around 4:30 – 6 p.m. LOoooooong DAY!). I did
hear that the other grandparents ‘should’ be
returning from up North next week – YAY!
(They are staying at their cabin because they’re
having the carpets removed & wood flooring
put down plus having their house power washed –
guess there were some complications in the
flooring installation -sure hope it goes smoothly
so I can get back to my ‘old’ schedule of ONE
day a week sitting and for “NORMAL” amounts
of time, say 5-6 hours not 10+  . . . we’ll see.

Hugs;

Pammie

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it’s FINALLY Saturday – YAY!

It has been a VERY busy/crazy week for me; yesterday ‘looked’ like it was going to be an easy babysitting (I thought: 11:30 a.m. to around 4 p.m.) – BOY, WAS I WRONG! Turns out my son (the Executive Chef) had a 250-person banquet/event that night which kinda turned out to be the ‘banquet from hell’. I kept wondering when he would be home (so I could go home); he had asked my husband to drive our 12-yr old grandson from home to his football practice (about 20 minutes away) because he wouldn’t be able to get there in time . . . that should have been a ‘sign’ for me, but I didn’t see it. Long story short: I ended up babysitting from 11:30 a.m. to 9:55 p.m. and I was exhausted! I woke up the baby after he had slept 2 hours, thinking he probably wouldn’t go to sleep later on in the evening and be up all night – almost right on that one – he was bouncing off the walls when his dad got home at almost 10 p.m. (Oh well – not MY problem! I’m DONE!!!). Next week I’m babysitting Tues & Friday but, I’m told, they won’t be LONG days – we’ll see, sure hope so! You wouldn’t think watching a 1 1/2 yr old all day long would be tiring, but for starters listening to Nick, Jr. TV for hours on end is mind-numbing (YES, I ‘could’ change the channel); just glad I’m done & today is my OFF DAY!!! (Still in my jammies at 1:10 p.m.!)

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

Mango Float Dessert
(8 hours or overnight)

2 C. heavy cream
1 (14 oz) can sweetened
condensed milk
1/2 tsp. vanilla
1 1/2 C. graham cracker
crumbs
3 ripe mangoes, diced

Combine cream, sweetened
con’d milk & vanilla in large
bowl – beat using elec. mixer
until it doubles in volume,
about 4 minutes. Spread a
scant 2 C. of cream into a
8 X 8″ baking dish; cover with
1/2 C. graham cracker crumbs &
one third of the mangoes. Continue
layering for a total of 9 layers,
ending with mango. Chill at least
8 hours or overnight. Serves 16

(recipe: foodnetwork.com)
—————————–

Shrimp Salad

1 lb. shrimp, peeled/deveined
1 T. olive oil
kosher salt
black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 T. minced dill
romaine lettuce – for serving

Dressing:
1/2 C. mayonnaise
juice & zest of 1 lemon
1 tsp. Dijon mustard

Preheat oven 400 degrees F.
On a large baking sheet toss shrimp
with olive oil – season with salt/pepper.
Bake until shrimp are completely opaque-
5-7 minutes. In large bowl whisk mayo,
lemon juice & zest, Dijon mustard – season
with salt/pepper. Add cooked shrimp, red
onion, celery & dill to the bowl & toss to
combine. Serve on bread or over lettuce
leaves. Serves 2

(recipe: delish.com)
———————————

Pork Chops w/Peach Sauce

1/3 C. peach jam
2 T. ketchup
1 T. plus 1 tsp. Worcestershire sauce
2 T. apple cider vinegar
2 T. cold, unsalted butter cut into
small pieces
12 oz. green beans, trimmed
kosher salt/black pepper, to taste
1 1/2 C. flour
1 tsp. baking powder
1 large egg white
vegetable oil, for frying
4 1/2 inch thick pork loin chops,
about 1 lb, trimmed

In large skillet over medium-high
heat cook jam, ketchup, 1 T. Worc.
sauce & 3 T. water, whisking, until
thickened, about 5 minutes. Whisk in
vinegar, then butter – a few pieces
at a time; whisk in a few T. water if
sauce is too thick. Remove from
heat & cover. Place green beans in
a microwave-safe bowl; sprinkle
with water & season with salt/pepper.
Cover with plastic wrap, pierce the
plastic wrap & microwave until tender,
8-10 minutes. Whisk 1 C. flour, baking
powder, 1/2 C. water, egg white, &
remaining 1 tsp. Worch. sauce in a bowl;
add a few more T. water if needed. Place
remaining 1/2 C. flour in a shallow dish
(like a pie plate). Heat 1/4 inch vegetable
oil in a large skillet over medium-high
heat until it reaches 375 degrees F.
on a deep-fry thermometer. Dredge
chops in the flour, then dip in the
batter – fry until golden, 3-4 minutes
per side. Drain on paper towels. Serve
with peach sauce & green beans.
Serves 4

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

Pea ‘n Peanut Salad

2 1/2 C. frozen peas (about 10 oz,)
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
Salad dressing

In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing;
stir into salad. Refrigerate, covered,
until serving. Serves 4

(recipe: tasteofhome.com)
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Cheesy Bacon Zucchini Bread

4 strips bacon
1 C. Half & Half
1 tsp. lemon juice
1/2 lb. zucchini (about 1 medium
zucchini)
1 1/4 C. flour
1 C. fine corn meal
1 tsp. brown sugar
1/4 tsp. garlic powder
1 tsp. salt
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. dried basil flakes
1/2 C. NY sharp white Cheddar cheese,
shredded (poster uses Cracker Barrel
brand)
1/2 C. sharp Provolone cheese, chopped
into 4 slices
2 eggs
1/4 C. melted butter (4 T.)
1/2 C. chopped scallions

Preheat oven 350 degrees F.
Butter & flour a loaf pan. Cook bacon
to crisp; drain & crumble or chops.
In a bowl mix Half & Half & lemon juice;
set aside. Shred zucchini on large holes
of a box grater-place shredded zucchini
on a clean dish towel & wring out as
much of the water as you can. You should
be left with about 1 C.  In large bowl combine
flour, corn meal, brown sugar, garlic powder,
salt, baking powder, baking soda & basil.
Add in both cheeses & toss to coat. Add in
shredded zucchini & toss, stirring with a
spoon to coat. In a separate bowl, add
Half & Half mixture with eggs – beat to
combine then add into flour mixture &
stir to combine. Stir in bacon & scallions.
Pour batter into prepared pan & bake on
center oven rack 45-50 minutes until
golden brown on top & a toothpick
inserted into center of loaf comes out
clean. (the bread will be moist so
the toothpick will be wet but should
show no signs of raw batter).
Serve warm with butter or cool to
room temperature. Wrap & store
in fridge. Makes 1 loaf

(recipe: afamilyfeast.com)
———————————–
Zucchini & Tomato Casserole

2 medium zucchini, thinly sliced*
1 medium onion, chopped
2-3 medium sized tomatoes, sliced
2 C. cheese, shredded (poster uses
a combination of Cheddar & Parmesan)
1 1/2 C. bread crumbs
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. parsley flakes

Preheat oven 375 degrees F.
In small bowl mix all spices, salt/pepper.
Spray a 9″ X 9″ baking dish with nonstick
cooking spray. Layer chopped onion, zucchini,
tomato, cheese & bread crumbs – sprinkle
with spice mixture – continue layers, ending
with cheese & bread crumbs. Bake 45-50
minutes.

*You can also use yellow squash instead

(recipe: thesouthernladycooks.com)
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Crockpot Cheese Spinach

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/well
squeezed/drained
2 C. (16 oz) cottage cheese
1 1/2 C. cubed Velveeta cheese
3 large eggs, lightly beaten
1/4 C. butter, cubed
1/4 C. flour
1 tsp. salt

Spray insides of 3 qt. crockpot
with nonstick cooking spray.
In large bowl combine all ingredients –
pour into sprayed crockpot. Cover &
cook on High 1 hour. Reduce heat to
Low; cook 4-5 hours longer until
a knife inserted into center comes
out clean. Serves 6-8

(recipe: tasteofhome.com)
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Chopped Feta Salad

8 C. chopped romaine lettuce
1/2 English cucumber, peeled/diced
into large chunks
1/3 C. feta cheese, crumbled
1/8 of a small red onion, sliced
1/4 C. olive oil
2 T. red wine vinegar
1 1/2 T. fresh chopped dill
1/2 tsp. kosher salt
fresh ground black pepper, to taste

Toss all ingredients together & serve
immediately. Serves 4

NOTE: You can also add:
-sliced cherry or grape tomatoes
-pitted olives (like Kalamata or Catelvetrano)
-canned chickpeas
-(change out red wine vinegar for fresh lemon
juice
-turn it into a main dish by adding grilled/diced
chicken or shrimp

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

Blackberry Buckle

3/4 C. sugar
2 eggs
1/2 C. butter or margarine,
softened
2 tsp. baking powder
1 2/3 C. flour
2/3 C. milk
2 tsp. vanilla
1/2 tsp. salt
2 1/2 C. fresh blackberries
(can used canned)

Topping:
1/2 c. butter or margarine (1 stick),
cut into pieces
1/2 C. sugar
1/3 C. flour
1 tsp. cinnamon

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
using elec. mixer, cream butter, sugar
& eggs. Add rest of ingredients except
blackberries & mix well; spread in
bottom of prepared dish. Mix
topping ingredients together in a
bowl (except the butter) – sprinkle
topping over blackberries & spread
butter pieces on top. Bake 40-45
minutes until top is brown.
Serves 8-10

(recipe: thesouthernladycooks.com)

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

I have got to say: I have a GREAT husband! On
August 18th my computer/email for some
reason decided to no longer recognize my
password! Great – NOW what do I do? I went
to my alternate email site (Internet Explorer)
and changed the password  & was then able
to retrieve my emails THERE – but NOT on my
original site through Thunderbird – sigh. I
‘think’ I might have mentioned it to my husband
who might have been busy at the time but just
kept plodding away through Internet Explorer –
don’t like their email set up! Finally today I asked
him, again, if he could check it out and it took him
a good half hour to finally get our AT&T connection
to recognize my newly-changed password – UGH!
(Honestly don’t know what I would have done if
he weren’t available! – I’d probably STILL be plugging
away on Internet Explorer and complaining all the
way!)

Our weather has taken a bit of a turn to RAIN – not
bad, just light but now our days are NOT sunny
so I’m trying to adjust to not seeing bright sunshine
when I wake up. Just looking at the forecast for the
coming week – mostly 70/80’s and chance of thunder-
storms. Tuesday is ‘mostly sunny’ but then more
thunderstorms – sigh. Oh well, life can’t ALL be sunshine,
right? The trick is adjusting your attitude to ‘try’ to be
‘sunny’ even during the gloomy times!

Have a GREAT day!

Hugs;

Pammie

It’s Wednesday – mid week!

Here we are at Wednesday already – Wow, this week is flying by! I’ve spent the past two days babysitting my 1 1/2 yr. old grandson for 8-10 hours a day…let me tell you: I love my grandson but it’s MIND-NUMBING! He’s into a new phase where he’s showing anger (lovely, right?) if you tell him stop he raises his fist and starts yelling baby-gibberish at you. This is NOT the grandma to do that with – I just glare at him, say: “No! STOP!” . . . it’s taken a few times but now if he starts getting anywhere near that all I have to do is glare and he sort of walks away with his eyes on the floor. I don’t want a baby tyrant on my hands and this is Week #2 of my babysitting more because the other grandparents are out of town (I’m sorry, but they are much more tolerant of his ‘cute’ little ways than I am – I raised three boys and helped raise 14 foster babies so I know who’s in charge . . . and it’s NOT a One Year OLD!) I’m also babysitting Friday but get to come in at 12:30 instead of much earlier so hoping that helps. I thought I was almost done with this ‘multi-day’ babysitting when I asked “How’s your parents doing?” and found out they are at their cabin NOT because they just wanted to get away but because they are having new wood floors put in and their house power-washed. When she checked on the progress yesterday, it appears the company has only ripped out the old carpet – no new floors yet . . . Oh BROTHER; can’t imagine my ‘sitting’ schedule next week – sigh. The good thing is: I have been solid on making sure I get MY days off for both knit groups & my special needs group – we’ll see how that goes next week –

=========

Fudgy Cocoa Zucchini Brownies

3/4 C. canola oil
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. flour
1/3 C. unsweetened baking
cocoa
1 tsp. baking soda
1 1/2 C. shredded zucchini (excess
moisture squeezed out)
1/2 C. mini chocolate chips

Chocolate Fudge Frosting:
6 T. butter, softened
2 2/3 C. powdered
1/2 C. baking cocoa
1/4 to 1/3 C. milk or heavy cream

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper – lightly
spray with nonstick cooking spray. In
medium bowl add oil, eggs, vanilla &
sugar – using elec. mixer, beat 2 minutes.
In another bowl combine flour, cocoa
powder & baking soda – add wet
mixture to flour mixture & mix well.
Stir zucchini shreds into batter until
thoroughly incorporated. Add in mini
choc. chips. Spread batter in prepared
pan. Bake 20-25 minutes – allow brownies
to cool before frosting.

Frosting;
Using elec. mixer, cream butter & add in
powdered sugar until light & fluffy. Beat
in cocoa powder; add in milk/cream &
beat together until smooth. Frost brownies.

NOTE: You can add up to 2 C. of zucchini.
You can also double the recipes & use a
jelly roll pan for a large crowd.

(recipe: thebaking chocolatess.com)
—————————–

Broccoli/Cheese Cornbread

1 C. corn meal + 1 T.
1/3 C. flour
1 stick butter
2 tsp. honey
4 large eggs
1 (12 oz) pkg. ricotta, cottage
cheese (or sour cream)
1 tsp. salt
1 tsp. granulated garlic
1 tsp. black pepper
1 tsp. cayenne (to taste)
1 C. broccoli florets, steamed &
chopped
2 C. shredded cheese*
2 T. grated Parmesan cheese
1/4 tsp. baking soda
1 1/2 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 12 X 12″ baking pan with
nonstick cooking spray. Mix all
bread ingredients (except Cheddar
cheese) in a large bowl & pour into
prepared pan. Bake 35-45 minutes
until a wooden toothpick inserted
into center of bread comes out clean.

*POSTER cuts bread into pieces &
sprinkles Cheddar cheese on top
while still warm.

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

Foil Pack Artichoke & Chicken Dinner

3 C. instant white rice, uncooked
3 C. warm water
6 small boneless skinless chicken breasts,
(1 1/2 lb, 1/2 inch thick)
1 (13 3/4 oz) can artichoke hearts,
drained/quartered
2 large tomatoes, chopped
1/2 C. Zesty Italian Salad dressing
1/4 C. (Classico) Traditional Basil
Pesto sauce & spread

Preheat oven 400 degrees F.
Mix rice & water in a bowl & spoon
onto centers of 6 large sheets of
heavy-duty foil. Top with chicken,
artichokes & tomatoes – drizzle
with combined dressing & pesto.
Bring up foil sides; double-fold
top & both ends to seal each
packet, leaving room for steam
inside. Place in a 15 X 10 X 1″ pan.
Bake 30-35 minutes until chicken is
done (165 degrees F.). Remove from
oven; let stand 5 minutes then cut
slits in foil to release steam before
opening. Serves 6

(recipe: kraftrecipes.com)
————————–
Bacon-Cheddar Chicken & Potatoes

1/4 C. Ranch salad dressing
6 large bone-in chicken thighs, skin/
visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5) cut
into 1-inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
2 T. chopped fresh parsley

Place chicken in a shallow dish & pour
salad dressing over it – refrigerate
30 minutes to marinate.

Preheat oven 400 degrees F.
Cook bacon in large skillet over
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet; drain bacon
on paper towels. Add potatoes &
onion to skillet & cook 5 minutes,
stirring occasionally. Remove from
heat; crumble bacon & add to potato
mixture, mixing lightly. Spoon into
9 X 13″ baking dish. Remove chicken
from marinade (discard marinade/
salad dressing). Place chicken in dish
over potato mixture. Bake 55 minutes –
1 hour until potatoes are tender &
chicken is fully cooked (165 degrees F.).
Top with cheese & parsley – serve.
Serves 6

(recipe: kraftrecipes)
———————————

Melon Salad w/Basil Dressing

6 C. cantaloupe, chopped
6 C. watermelon, chopped

Dressing:
2 C. fresh sweet basil
1/2 C. vegetable oil
1/2 c. apple cider vinegar
6 T. balsamic vinegar
3/4 C. honey
1 1/2 tsp. salt
1 tsp. black pepper
dash Tabasco sauce

Garnish:
1 C. feta cheese
fresh chopped basil leaves

In food processor pour vegetable
oil, apple cider vinegar, balsamic
vinegar, honey, salt/pepper – blend
until thick & creamy. Add basil & blend
until it is in very small pieces. Taste &
adjust seasonings to your taste. Pour
dressing over melon & toss to cover
melon all over. Chill salad.
Right before serving, toss with Feta
cheese crumbles.

(recipe: mizhelenscountrycottage.com)
—————————————

Crockpot Magic Bars

1 1/3 C. crushed graham crackers
1 stick butter, melted
1 can sweetened condensed milk
2 C. baking morsels/chips (your choice –
poster used 1 part chocolate chips/
1 part white chips & 1 part butterscotch)

In a bowl mix crushed graham cracker
crumbs & melted butter – press mixture
into bottom of crockpot. Pour milk
over top of crust. Layer chips.
Cover & cook on High 1-2 hours until
set & edges are golden. Cool completely
& cut into bars. Bars are done when
you slide a spatula along the edge &
they easily pull away from edge.

NOTE: Let bars cool completely before
cutting – do not cut bars when hot.

(recipe: recipesthatcrock.com)

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

Our weather has been all over the place lately –
from the 70’s to the 90’s – yesterday started
out nice & warm followed by a huge torrent
of rain. It was so loud you could hear it inside
the house so I opened the sliding screen door
for the baby to be able to see & hear it – he
was fascinated (it rained really heavy for
almost 15 minutes straight and then the
sun came out & it was sunny for the rest
of the day!).

Gas prices were steady at $2.89/9 so
I filled up a few days ago – today same
place: $2.79/9…sigh.

I’ll be glad when this babysitting schedule
changes back to me sitting one day a week
for around 4-5 hours; it’s hard to believe
how exhausting it is to do nothing but
read/knit/watch him play (or wrestle
with him), change diapers & monitor his
eating. (I suppose if I were at home instead
of his house I could do other things but our
house is no longer ‘baby proofed’ so this
works out better. (Sorry for the complaining-
getting off my soapbox now . . . )

Hugs;

Pammie

and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

and . . . it’s PICNIC day! YAY!

Today is my Sunday School Class picnic – (I’ll admit – I ‘caved’) I’m bringing Gordon Food Service Red Skin Potato Salad (it’s really good & much easier than making it myself!) and chocolate frosted brownies. It’s a nice day for a picnic – upper 70’s & sunny. My SS teacher lives on some very nice property – lots of land, trees and a pond (which they have a paddle boat on!). Lots to do (besides chatting) – they have all kinds of lawn games out, nice log 2-person swings and more food than you could hold! Always a GREAT time!

Don’t know if I mentioned in last post but I’m starting another baby blanket but this time it’s crocheted Granny squares – I have enough leftover yarns from other blankets to make a 3-color blanket: white, lime green & a variegated blue/lime green/white yarn – should be nice when it’s done. I babysat for youngest grandson yesterday from 6 a.m. – around 4:50 so got 7 squares crocheted (finished product will have 35 squares). Long day but relatively OK until he got sick – try cleaning up after a baby that’s walking around (doing what you do when you have a very upset stomach) – wipe, clean – try to grab the kid & clean him up . . . not a fun project. He had a slight fever & cried for 15 minutes straight – finally wore down & napped. I found some Gatorade in the fridge (diluted some in a bottle) and that seemed to help him- poor little guy. (His dad says he’s doing fine today – typical little kids: bounce back quickly – which is a GOOD thing!)

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

Mandarin Orange Salad

1 pkg. instant vanilla pudding mix
1 large can crushed pineapple, undrained
2 medium/large cans mandarin oranges,
drained
1 (8 oz) tub Cool Whip, thawed

In large bowl mix Cool Whip & dry pudding
mix. Add undrained pineapple & both cans
mandarin oranges (use as many oranges as
you like – save a few for decoration on top
of salad). Refrigerate until it thickens again –
a few hours before you need to serve it.
Serves 4

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with
chili sauce
1 1/2 C. salsa of your choice
1 C. corn
green chilies, to taste
=
3-4 C. cooked rice

Layer all ingredients in crockpot
(except rice). Cover & cook on Low
5 hours (or High 2 1/2 hours). Serve
over cooked rice. Serves 6

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet cook & crumble beef
with bacon & onion over medium heat
until beef is no longer pink; drain. Stir
in sugars, ketchup, BBQ sauce, molasses,
mustard, chili powder & salt until blended;
stir in beans. Pour beans into prepared
dish. Bake, covered, until beans reach
desired thickness, about 1 hour.
Serves 12 (3/4 C. each)

Freezer option:
Freeze cooled bean mixture in
freezer containers.
To use: partially thaw in fridge
overnight. Heat in saucepan,
stirring occasionally & adding
a little water, if needed.

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

3/4 C. buttermilk
1/4 C. minced fresh tarragon
1/4 C. white wine vinegar
3 T. canola oil
1 1/2 tsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
1/4 tsp. black pepper
4 lb. cherry tomatoes, halved
1/3 C. minced fresh chives

In small bowl whisk first 8 ingredients
until blended – refrigerate, covered,
until serving.
Just before serving – arrange cut tomatoes
on a platter; drizzle with vinaigrette &
sprinkle top with chives.
Makes 12 servings (3/4 C. each)

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

Cool Ranch Zucchini Chips

2 zucchini, sliced very thin into coins
using a mandolin, if you have one
1 T. olive oil
1 T. ranch seasoning
1 tsp. dried oregano
kosher salt
fresh ground black pepper

Preheat oven 225 degrees F.
Spray a large baking sheet with
nonstick cooking spray. Pat sliced
zucchini with paper towels to draw
out excess moisture. In small pie
plate mix ranch seasoning, oregano,
salt & pepper. In large bowltoss
zucchini with oil then toss in seasoning
plate to coat – place coated ‘coins’ in
a single layer on prepared baking sheets.
Bake about 1 hour 20 minutes, until
crispy – checking after 1 hour. Let cool
to room temperature before serving.
Serves 4

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

2 bags Spring Mix lettuce, chopped
1/2 bunch cilantro, chopped
1/2 bunch green onions, chopped
1 can black beans, drained/rinsed
1 can corn, drained
1 red bell pepper, chopped
2 C. Cheddar cheese, shredded
1 lime
1 bag corn chips
4 chicken breasts
1/2 C. BBQ sauce of your choice

Dressing:
1 1/2 C. ranch dressing
3/4 C. BBQ sauce (poster uses
Sweet Baby Ray’s)
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray and place
chicken in dish. Pour BBQ sauce
over chicken & bake 25-30 minutes.
When it has cooled, chop into 1″
pieces. Place chopped lettuce, cilantro
& green onion in large bowl. Add corn,
beans, chopped red pepper, chicken,
chips, cheese & squirt lime juice over
top. Toss ingredients well.
Mix dressing ingredients & serve on
the side. Serves 15

NOTE: You can reduce the size of the
salad: When measuring ingredients for
the dressing include 2 parts Ranch &
1 part BBQ sauce.

If you are taking this to a Potluck:
Don’t add chicken, chips, cheese or
lime until just before serving (it will
get all soggy).

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

Crockpot Chicken Tacos

2 lb. boneless skinless chicken breasts
(fresh or frozen)
1 packet taco seasoning mix
16 oz. salsa (your choice)
1/3 C. chopped fresh cilantro
juice of 2 small limes

Taco shells or tortillas, for serving

Additional toppings:
shredded lettuce
diced tomatoes
diced avocado
shredded cheese (of your choice)
sour cream
sliced black (or green) olives

Place chicken breasts in bottom of
crockpot; sprinkle dry taco seasoning
mix over top then cover with salsa,
lime juice & cilantro. Cover & cook
4 hours on High (or 6-7 hours on Low).
Remove chicken from crockpot to
separate bowl & shred using 2 forks.
Moisten chicken with small amounts of
juice left over from crockpot until you
get the amount of moisture you like.
(poster used about 1/2 – 3/4 C.)
Serve with taco shells or tortillas and
any of suggested toppings above.
Serves 8

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

1 C. vanilla wafer crumbs
1 C. finely chopped pecans
1 C. butter, melted
1 (18 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (16 oz) tub Cool Whip, thawed,
divided
1 (23 oz) pkg. cheesecake flavored
pudding mix
3 C. milk
1 can cherry pie filling
1/2 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl combine vanilla
wafer crumbs, nuts & melted
butter. Press mixture into 9 X 13″
baking dish & bake 15 minutes.
Remove from oven & cool.
In separate bowl combine cream
cheese, powdered sugar & 1 1/2 C.
Cool Whip; mix until smooth &
spread evenly over cooled crust.
Combine cheesecake pudding mix,
milk & 1 1/2 C. Cool Whip – mix until
smooth & spread evenly over cream
cheese layer in pan. Top with pie filling,
remaining Cool Whip & 1/2 C.
chopped nuts.

(recipe: all-my-recipes.com)

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

On the babysitting front: I was concerned about
the next 2 weeks schedule, as the baby’s Mom
is in management training & has been needing
me at 6 a.m. (usually a 10-12 hour day). Her
parents will be going out of town for the next
2 weeks (they are the MAIN caregivers/babysitters
of the baby) so the thought of MANY 10-12 hr.
days was kind of stressing me out a bit. For
next week I only have to babysit two days: Thurs/
Friday starting at ONE p.m.! YAY! I can DO that!
Not sure of the following week’s schedule, but HEY –
I’m THRILLED for the two days next week! It might
not sound like much watching a 1 1/2 yr old while
he plays but it gets tedious (no, I’m not complaining)
and by the time it’s almost over I’m READY to go
home! He’s a great baby, loves to play and sometimes
climb up on me to wrestle (which is lots of fun) but
my ‘baby’ days are behind me and I don’t have the
amount of energy I WISH I had – but life goes on-
right?

Hope you’re enjoying these last Summer days –
hard to believe we’re almost to the MIDDLE
of AUGUST already!

Hugs;

Pammie

and a new week begins!

The day started out bright & sunny (supposed to get in the mid 90’s – sigh…thank heavens for Air Conditioning!). Got a text that I’m babysitting Friday starting at 6 a.m. (again) – oh well, I CHOSE that day, so it’s ok… then came the next announcement that her parents are going out of town for 2 weeks (they babysit the grandbaby every OTHER day I don’t!) – looks like I’m going to be super busy AND tired for the next 2 weeks – we’ll see how that goes!

Made the ‘executive decision’ today to rip out the baby blanket I showed you the photo of last post – I KNEW there was something wrong with that pattern but just couldn’t remember exactly what – well, the @@@ hit the fan when I went back to the next colored set of pattern – no matter WHAT I did, it just didn’t come out on the right side so I ditched it; there’s no reason to continue working on a project that’s nothing but trouble – life’s too short to be aggravated like that. (Am happily working on the ‘other’ new pattern I found – it’s a V pattern (little holes running up the blanket that make V shapes – easy pattern; it was originally a bookmark pattern I found on a Vintage Knits site – works for me!) – this one is in shades of blue, mint green & white.

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

Sheet Pan Cream Puff

1 C. water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 large eggs

Filling:
1 (8 oz) pkg. cream cheese, softened
2 1/2 C. cold milk
2 (3.4 oz, ea) pkgs. instant vanilla
pudding mix

Topping:
1 (8 oz) tub Cool Whip, thawed
chocolate syrup

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
In large saucepan over medium heat
bring water, butter & salt to a boil.
Add flour all at once & stir until a
smooth ball forms; continue beating
until smooth & shiny. Remove from
heat; let stand 5 minutes. Add eggs,
one-at-a-time, beating well after each
addition. Pour into prepared pan &
bake 28-30 minutes until puffed &
golden brown. Cool on a wire rack.

Filling:
In large bowl beat cream cheese, milk
& pudding mixes until smooth – spread
over crust. Refrigerate 20 minutes then
top with Cool Whip, spreading evenly.
Store in fridge – just before serving
drizzle with chocolate syrup.
Serves 15

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

Green Bean/Tomato/Onion
& Basil Summer Salad

1 lb thin French-style green beans
(or fresh garden green beans) trimmed &
cut into 2″ pieces
1/2 small sweet onion, cut into
thin slivers
2 C. cherry tomatoes, halved
generous amount of thinly-sliced
fresh basil (poster used about 1/3 C.)
salt/fresh ground black pepper, to taste

Dressing:
3 T. olive oil
2 T. fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

Start water boiling in a vegetable
steamer or pot with a steaming rack.
When water starts to boil, steam beans
5 minutes then drain & immediately
place them in a bowl of ice water (some
beans are tougher than others – test
one for doneness after 5 minutes to
see what you think). Let beans cool
in ice water about 1 minute then
drain immediately into a colander
placed in the sink.
In a bowl whisk olive oil, lemon juice,
garlic, oregano & salt to make dressing.
Wash fresh basil leaves & dry then cut
into thin strips. Remove drained beans
from colander into a bowl large enough
to toss ingredients together. Add cherry
tomatoes & onions – toss together. Toss
with desired amount of dressing then
gently mix in sliced basil. Season with
salt/pepper & serve. Serves 4-6

NOTE: Poster says salad is best when it’s
freshly made but is still good after being
in fridge overnight

(recipe: kalynskitchen.com)
———————————

Crockpot Easy Green Beans & Potatoes
with Bacon

8 strips bacon, chopped
1 1/2 lb. fresh green beans,
trimmed/cut into 2″ pieces (about
4 C.)
4 medium potatoes, peeled/cut
into 1/2 inch cubes
1 small onion, halved/sliced
1/4 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove to paper towels using slotted
spoon – drain grease, reserving 1 T.
Cover & refrigerate bacon until serving.
In 5 qt crockpot, combine remaining
ingredients; stir in reserved 1 T. bacon
drippings. Cover & cook on Low 6-8
hours until potatoes are tender –
stir in bacon, heat through.
Serves 10

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

Beefy Taco Dip

8 oz. cream cheese, softened
1 C. sour cream
3/4 C. mayonnaise
1 lb. ground beef
1 pkt. taco seasoning mix
1 (8 oz) can tomato sauce
2 C. shredded Cheddar or Mexican-
blend cheese
4 C. shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced

tortilla chips, for dipping

In small bowl beat cream cheese,
sour cream & mayonnaise until
smooth; spread on a 12 – 14″
pizza pan or serving dish. Refrigerate
1 hour.
In a saucepan over medium heat, brown
beef; drain. Add taco seasoning mix,
tomatoe sauce & cook, stirring, 5 minutes.
Cool completely then spread over cream
cheese layer. Refrigerate.

Just before serving:
Sprinkle with cheese, lettuce, tomatoes,
onion & green pepper. Serve with chips.
Makes 16-20 servings

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

Sweet ‘n Spicy Bacon-wrapped Chicken

1 1/2 lb. boneless skinless chicken thighs*
8 slices bacon
1 T. chili powder
1 tsp. paprika
1/2 tsp. garlic powder
salt/pepper
1/2 C. brown sugar
chopped parsley, optional garnish

Preheat oven 400 degrees F.
In a bowl combine chili powder, paprika
& garlic powder. Roll each chicken piece
in these spices & wrap in a strip of bacon
(secure with toothpicks, if desired).
Place wrapped pieces in a 10 inch skillet
or 9 X 13″ baking dish – sprinkle tops
with brown sugar.
Bake 30-35 minutes until chicken
reads 165 degrees F. on a meat
thermometer & is no longer pink inside.
(Poster broils top of chicken 1-2 minutes
to crisp the bacon before serving.)
Serves 4

*Poster says you can also use chicken
tenders – she likes the thighs because
you can wrap bacon completely
around chicken.

(recipe: therecipecritic.com)
———————————

Make – ahead Hearty 6-Layer Salad

1 1/2 C. uncooked small pasta shells
1 T. vegetable oil
3 C. shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 tsp. salt
1/8 tsp. black pepper
2 C. shredded, cooked chicken breast
1 (10 oz) pkg. frozen peas, thawed

Dressing:
1 C. mayonnaise
1/4 C. sour cream
2 green onions, chopped
2 tsp. Dijon mustard

Toppings;
1 C. shredded Colby or Monterey Jack
cheese
2 T. minced fresh parsley

Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Drizzle
with oil & toss to coat. Place lettuce in
a 2 1/2 qt. glass serving bowl; top with
pasta & eggs. Sprinkle with salt/pepper.
Layer with chicken & peas.
In small bowl mix dressing ingredients
until blended; spread over top.
Refrigerate, covered, several hours or
overnight. Serves 12

Suggestions:
-You can also use other
salad greens like baby spinach or
arugula.

(recipe: tasteofhome.com)
————————-

Garlic Parmesan Rice

4 T. salted butter, divided
1 T. olive oil
1 C. Jasmine rice, rinsed/drained
1 tsp. garlic salt
1 tsp. dried parsley
1 3/4 C. water
1 C. milk, divided
1/2 C. Parmesan cheese, shredded
salt/pepper, to taste

Add 2 T. butter & olive oil to a
pan over medium heat. Add rice,
garlic salt & parsley – toast rice
until just lightly browned. Add in
water & 1/2 C. milk – bring to boil
then reduce heat & simmer, covered,
about 15 minutes, stirring occasionally
until rice is tender & most of liquid
is absorbed. Stir in remaining 2 T.
butter, 1/2 C. milk & Parmesan cheese.
Season with salt/pepper to taste.
Serves 4-6

(recipe: iwashyoudry.com)
——————————–

Strawberry Shortcake Cake

1 box white or yellow cake mix
(ingredients to make cake: egg
whites, oil, water)
1 (8 oz) pkg. cream cheese, room
temp.
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 (13.5 oz) pkg. premade strawberry
glaze (usually sold by fresh strawberries)
3 C. fresh strawberries, tops cut off/
sliced

Prepare cake accordg to pkg. directions
for 9 X 13″. Allow cake to cool. In a bowl
combine cream cheese & powdered sugar
until smooth; stir in Cool Whip & combine
well – smooth over cooled cake. In a bowl
combine strawberry glaze with sliced
fresh strawberries & spread on top of
Cool Whip – smooth out. Refrigerate until
ready to serve.

(recipe: thecountrycook.net)

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

Still trying to wrap my brain around exactly
WHAT 2 dishes I’m bringing to our Sunday
School class picnic this coming Saturday!
(You’d think, with all the great recipes at
my disposal, I’d be able to choose 2 really
quick, right? . . . sigh

Dinner tonight is a roast chicken, carrots &
red potatoes – easy, very little fuss & yummy.

Hope your day is turning out JUST like you
wanted!

Hugs;

Pammie

Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
seasoning & 1 C. mozzarella, mix lightly.
Spoon mixture into prepared pan – top
with remaining mozzarella. Bake 20-25
minutes until casserole is heated through
& mozzarella is melted.
Serves about 12, 1 C. each

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

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie