and now it’s Thursday!

Our weather has definitely cooled down – had to turn the house heat on when I woke up, it was 68 degrees F. and chilly (even WITH a sweater & slippers!). Time to get the old body adjusted to cooler temperatures, right?

More Summer recipes to share – just in case you might have warmer temps. where YOU are!

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

No-Bake Raspberry Cheesecake Bars

Base:
2 C. graham cracker crumbs
1/2 C. (1 stick) butter, melted
1/3 C. sugar

Filling:
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
1 C. powdered sugar
1 tsp. vanilla
1 (21 oz) can raspberry pie filling

Base:
In bowl mix graham crumbs, sugar &
melted butter – mix until fully combined.
Press mixture evenly on bottom of a baking
dish (recipe does not give size of dish-
*I’m guessing 8 X 8, 9 X 9″ or even 9 X 13″-
but due to size of rasp. filling, I would say
9 X 9″ pan . . .
Place dish in freezer 30 minutes to set.

Filling:
In bowl using elec. mixer beat softened
cream cheese, powdered sugar & vanilla
until combined. Add Cool Whip & beat
until combined & fluffy – spread on top
of graham cracker crust. Spread pie
filling evenly on top & refrigerate at
least 2 hours before serving.
Makes 12-15 bars.

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

Creamy Coleslaw

1 (14 oz) pkg. coleslaw mix
3/4 C. mayonnaise
1/3 C. sour cream*
1/4 C. sugar
3/4 tsp. seasoned salt
1/2 tsp. ground mustard
1/4 tsp. celery salt

Place coleslaw mix in a large bowl.
In small bowl combine remaining
ingredients; stir until blended &
pour over coleslaw mixture – toss
to coat. Refrigerate until ready to
serve. Serves 6

*you can substitute plain Greek
yogurt instead of sour cream for
less fat & more protein

Note: You can also make this using
Broccolislaw mix

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

1 1/2 lb. fresh baby spinach leaves
2 T. vegetable oil
1 tsp. dark sesame oil
1 tsp. sugar
2 T. rice wine vinegar
1 clove garlic, finely minced
3 T. soy sauce
1 tsp. Dijon mustard
1 tsp. toasted sesame seeds

Place washed/dried spinach in a
large bowl. Combine vegetable oil,
sesame oil, garlic, sugar, vinegar,
soy sauce, mustard & sesame seeds –
mix well & pour over spinach – toss
to coat. Let stand 5 minutes & toss
again. Serves 4-6

(recipe: bakeatmidnite.com)
———————-

Mozzarella/Tomato/Basil Salad

4 large tomatoes
2 C. mozzarella cheese (not
shredded – in whole state-like a
ball)
8-10 leaves fresh basil
4 T. extra-virgin olive oil
salt/pepper, to taste
balsamic vinegar (optional)

Slice tomatoes & mozzarella to
same thickness. Arrange tomatoes,
mozzarella & basil in a circle on a
plate, alternating tomato/cheese/
basil. Drizzle with olive oil (& balsamic
vinegar, if using). Serve with salt/pepper
to taste. Serves 4

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

Chicken Alfredo Spaghetti Squash

2 T. butter
2 tsp. minced garlic (2 cloves)
1 tsp. dried sage
2 T. flour
1 C. chicken broth
1/2 C. Half & Half (also known
as Half Cream)
4 oz. cream cheese, cubed
1/2 C. shredded Parmesan cheese
1/2 C. chicken – cooked/shredded
2 1/2 C. spaghetti squash, cooked
salt/pepper/chopped parsley – to taste

Melt butter in a skillet over medium heat.
Add garlic & sage – cook 1 minute. Stir in
flour – cook about 1 minute, stirring
constantly. Whisk in chicken broth then
Half & Half. Stir in cream cheese & Parm.
cheese until smooth. Add cooked spaghetti
squash & chicken – cook until heated
through. Taste then season with salt/pepper
& parsley. Serves 4

(recipe: thegunnysack.com)
—————————————-
Meatball Zucchini Boats

3-4 medium zucchini, cut in
half length-wise
1 T. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
kosher salt/ground black pepper
1 lb. ground beef
1/4 C. freshly chopped parsley
(plus more for garnish)
1 large egg
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 T. vegetable oil
2 C. marinara sauce
1 C. shredded Mozzarella cheese
1/2 C. freshly grated Parmesan cheese

Preheat oven 350 degrees F.
Scoop out insides of each zucchini
half into a bowl (make sure you don’t
harm the outsides). Place into a
shallow oven-ready baking dish &
drizzle with olive oil/season with
Ital. seasoning, garlic powder, salt/
pepper. Bake 12-15 minutes until
mostly tender. Remove from oven &
turn broiler to High.

Make meatballs:
In large bowl mix beef, parsley, egg,
garlic, salt/red pepper flakes – form
into 24 meatballs. In large skillet over
medium-high heat, heat vegetable oil.
Add meatballs in a single layer & sear
on all sides until a nice, crispy crust
develops, about 2 minutes per side.
Pour marinara sauce around meatballs &
stir until all meatballs are fully coated in
sauce. Simmer 10 minutes longer then
remove from heat. Fill zucchini boats with
meatballs & top with Mozzarella. Broil
until cheese is melted, 3-5 minutes.
Garnish with Parmesan cheese & parsley,
serve hot. Serves 6

(recipe: delish.com)
——————————-

Crockpot Apple Spice Dump Cake

2 (20 oz, ea) cans apple pie filling
3/4 C. brown sugar, packed
1 (15.25 oz) box spice cake mix
3/4 C. pecan pieces
1 stick butter, sliced into pats

Spray insides of crockpot with nonstick
cooking spray. Pour pie filling into crockpot
& spread evenly. Sprinkle top with brown
sugar (evenly). Sprinkle dry cake mix on
top (evenly) & place pecan pieces on top
(evenly). Place butter pats all over top.
Take 6-8 paper towels & place on top of
crockpot – under the lid (they will absorb
any moisture). Cover & cook on High 1 1/2 –
2 hours.

(recipe: recipesthatcrock.com)

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

Hope your week is going well –

Hugs;

Pammie

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Beginning of the Week

I’m (personally) not ready for Fall but that doesn’t seem to matter – our temperatures are dropping and leaves are falling. Yes, I know it’s the end of September but not ready for PUMPKIN EVERYTHING, etc. The temperatures are supposed to be in the 70’s all week & sunny; right now I have a cardigan sweater on because it’s chilly in the house! Oh well –

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

Still lots of summer recipes, so I’ll just keep posting them

Banana Brownies

1/4 C. unsalted butter
4 oz. white chocolate
2 medium mashed bananas
1/2 C. sugar
1 egg
1/4 tsp. salt
1 tsp. vanilla
1 C. flour

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan
with nonstick cooking spray.
In large microwave safe bowl,
melt butter & white chocolate in
30-second intervals, stirring each
time until melted – stir in sugar.
Mix in mashed bananas. Add eggs,
salt & vanilla – stir until well
combined. Mix in flour until completely
incorporated. Spread batter into prepared
pan & bake 15-20 minutes until a toothpick
inserted into center comes out clean. Cool
completely & store in a covered container.
Makes 12

(recipe: yummly.com)
——————————

Vegetarian Quinoa Salad

2 C. cooked quinoa
1/2 C. crumbled goat cheese
8-10 grape tomatoes, halved
1/2 yellow bell pepper, cut into
bite-sized pieces
2 T. chopped cilantro
1 clove garlic, finely minced
juice of half a lime
2 T. olive oil
kosher salt

In small bowl mix garlic, lime juice,
olive oil & salt – mix to combine. In
medium bowl add remaining
ingredients, toss well to combine –
drizzle dressing over top & mix
lightly. Serve warm or cold. Serves 2

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

Asian Summer Salad

1 (8 oz) pkg. thin spaghetti, uncooked/
broken into fourths
3/4 C. carrot – peeled/cut into 2″ strips
3/4 C. zucchini, cut into 2″ strips
3/4 C. red pepper, seeded/chopped
1/3 C. green onions, sliced
3/4 lb. deli roast turkey, cut into
2″ long strips

Garnish:
chopped peanuts
chopped fresh cilantro

Ginger Dressing:
1/4 C. canola oil
3 T. rice vinegar
3 T. soy sauce
2 tsp. sugar
1/8 tsp. fresh ginger, grated
1/8 tsp. cayenne pepper
1 clove garlic, chopped

Cook pasta accordg. to pkg.
directions; drain & rinse in cold
water. In large bowl combine all
ingredients (except DRESSING
ingredients & garnish). In separate
bowl whisk all dressing ingredients –
pour over salad & toss to coat.
Refrigerate 1 hour; garnish as
desired. Serves 6-8

(recipe: gooseberrypatch.typepad.com)
——————————
10-Minute Chicken Tacos

Chicken:
3 C. rotisserie chicken (cooked), chopped
into small pieces
1/2 C. salsa
2 T. honey
1 T. lime juice (bottled is fine)
2 T. dry taco seasoning
salt/pepper
==================
corn or flour tortillas
olive oil or butter
=========
Toppings:
Shredded sharp Cheddar cheese
chopped: lettuce, tomatoes
sour cream
cilantro

Place chicken in a microwave-safe
container. In separate bowl whisk
all other ingredients together &
pour over chicken – stir to combine.
(not ingredients AFTER double line
in recipe). Cover container & microwave
2 minutes, then stir. Repeat & stir
several more times until chicken is
heated through. Heat a skillet over
medium-high heat – drizzle a tiny bit
of olive oil (or a touch of butter) to pan;
add tortillas & allow them to get golden
brown on each side. Sprinkle cheese over
tops of hot tortillas – add chicken mixture
& top your your favorite toppings.
Serves 6-8

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

Fried Green Tomatoes

1 C. stone-ground cornmeal
1 C. flour
1 T. garlic powder
1 pinch cayenne pepper
1 1/2 C. buttermilk
kosher salt/ground black pepper
4 large unripe tomatoes, cut into
1/2 inch thick slices, ends removed
1/2 C. vegetable oil
1 T. unsalted butter

hot pepper sauce, for serving
lemon wedges, for serving

Place a large cast-iron skillet over
medium heat & coat with oil.
In large bowl combine cornmeal,
flour, garlic powder & cayenne. Pour
buttermilk into a separate bowl &
season with salt/pepper. Dip tomatoes
into buttermilk then dredge them in
cornmeal mixture, coating both sides
well. When oil is hot, pan-fry tomatoes
(in batches, if necessary) until golden
brown & crispy on both sides, about
3-4 minutes per side. Carefully remove
tomatoes & drain on paper towels. Serve
with hot sauce & lemon wedges.
Serves 4-6

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

Zucchini Quiche w/Bacon &
Hash Brown crust

Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche filling:
1/2 lb. bacon* cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 c. shredded cheese (Sharp
Cheddar, Gruyere, Monterey
Jack, Pepper Jack -a combination
of 2 or more)
=
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

Crust:
Preheat oven 400 degrees F.
Spray 9-inch pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Press mixture into bottom
& up sides of pie plate firmly, forming a
crust. (you will need it to go all the way up
the sides as it will shrink a little while baking).
Bake 20-25  minutes until edges are golden
brown.

Reduce oven temperature to 350 degrees F.

Filling:
Cook bacon* in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble into
small pieces. Remove all but 1 T. bacon
grease from skillet; add diced shallots –
saute over medium heat 3-4 minutes,
stirring occasionally, until translucenet &
soft. Combine flour, baking powder & salt
in small bowl. In separate bowl beat eggs
2-3 minutes until fluffy. Whisk in Greek
yogurt until combined & smooth. Add in
grated cheeses, flour mixture, bacon &
zucchini mixture – stir to combine. Pour
filling into hash brown crust & bake
35-40 minutes until center is set, top is
puffed & golden brown and a wooden
toothpick inserted into center comes out
clean. Let stand several minutes before
removing from pan & serving.
Can also be eaten room temperature or chilled.
Serves 8

(recipe: momontimeout.com)
——————————

Green Bean & Red Potato Salad

8 oz. green beans, stems trimmed
1 lb. baby red potatoes
2 1/2 tsp. Dijon mustard
1 T. fresh lemon juice
2 T. olive oil
salt/black pepper, to taste
1/4 C. thinly sliced red onion
1 T. minced parsley

Bring large pot of salted water to boil;
blanch green beans about 45-60
seconds. remove from water with
slotted spoon & run under cold water
to cool slightly. Add potatoes to same
water & cook until fork tender. Remove
& set aside to cool slightly. While
potatoes cook, cut beans into about
2″ pieces; cut potatoes in half. In large
bowl whisk mustard & lemon juice. Slowly
whisk in olive oil until combined. Add
a couple pinches of salt & few grinds of
black pepper. Gently stir beans, potatoes,
onions & parsley into bowl with the
dressing. Taste & season salt/pepper, as
needed. Serves 4

(recipe: savorymomentsblog.blogspot.com)
———————————
Cucumber Tomato Salad

3 English cucumbers, sliced
2 cloves garlic, minced
2 C. grape tomatoes, sliced into halves
1 C. red onion, chopped

Dressing:
1/4 C. balsamic vinegar
1/4 tsp. black pepper
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1/2 C. olive oil
2 C. chopped or shredded
Mozzarella cheese

Place all salad ingredients in large
bowl. Mix dressing ingredients in
large bowl & pour over salad – toss
to coat. Serves 6

(recipe: pinterest)
—————————–

Crockpot 2-ingredient Coconut Pecan Fudge
(using small crockpot – poster used a 3 qt)

8 oz. chocolate chips
1 (16 oz) tub coconut pecan frosting

Cover bottom of a 8 X 8″ baking
pan with parchment paper. (can
user larger pan, if desired)
Place chips in bottom of crockpot &
top with frosting. Cover & cook on Low
about 30 minutes – stir until incorporated
& chips are melted.
Spread  mixture in parchment-paper lined
pan. Refrigerate pan about 4 hours until
fudge is set then slice.
Place leftovers in airtight container in fridge
up to a week. Makes 15 small squares

Other flavor suggestions:
Rainbow chip frosting & white chocolate chips
Mint chocolate chips with chocolate fudge frosting
You can also add in broken up pretzels, cranberries,
pistachios, walnuts, coconut, marshmallows,
mini M & M’s, peanuts, etc.

(recipe: www.365daysofcrockpot.com)

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

Looks like I’ve got babysitting tomorrow
(on Knit Night) BUT it’s only from 2 p.m.
until my son gets home (before 5 p.m.)
so that’s OK.

So far, not much going on this week (YET);
it’s sometimes good to have an ‘open’
week where there’s not much planned
(at least I like it that way). No football
game for grandson this week; his orchestra
concerts don’t start until December (he
plays viola) – I was very pleased, last year,
at how advanced the students are for
just 6th grade – they must have very
good/dedicated teachers!

Hope you’re having a nice day – stay
warm (if necessary) – otherwise – enjoy
whatever weather you’re experiencing!

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

The Day After! (also called “I survived!”)

Last night was the ‘big event’ for the Detroit Veterans Hospital’s Baby shower donations and the ladies (once again) knocked my socks off! We had a grand total of 133 items! The breakdown: 17 blankets, 47 baby hats, 18 toddler headbands, 24 bibs, 1 sweater & pants, 2 sweater/hat/mittens sets, 2 baby sacks, 19 pr. booties and one (very adorable) knit zebra!  Each year things ‘shake out’ differently – for the most part, we usually have a LOT of blankets and then other items; not this year! I’ve decided I’m going to just stick to headbands & blankets. Here are a few of the photos:

One of our ladies is an expert knitter & she loves to create these hats & booties – there’s a pumpkin set, an eggplant set, a strawberry set & 2 (pink & blue sets) with pea pods attached to the hats. She was having fun this year doing the red/white/blue Star hats.

                Another lady sewed baby bibs using flannel & terry cloth! There’s 14 of them!

                                        my headbands

The VERY adorable zebra is upper left corner (I tried my best to photo him but he’s FLOPPY. She’s another expert knitter & created the sweater sets all ‘out of her head’! WOW!

                    Three of my blankets (not very good lighting)

(There’s a total of 15 photos, so I only included some) I was so proud of all my ladies – there were even a few donated items from OTHER knitters who knew of our project but aren’t in the group!

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

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. zucchini, grated
3/4 C. chopped nuts
1 (16 oz) container cream cheese
frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly roll
pan. In bowl combine flour, baking
soda, salt & cinnamon. In another
bowl whisk eggs, oil, sugar, vanilla &
lemon juice. Gradually add flour
mixture to egg mixture – fold in
remaining ingredients (except
frosting). Pour into prepared pan
& bake 25-35 minutes until lightly
golden. Cool completely then
spread with frosting. Cut into bars.
Makes 3 dozen bars

(recipe: gooseberrypatch.typepad.com)
————————————
Honey Soy Chicken Breasts
(a few hours marinade or overnight)

1/4 C. honey
1/3 c. light soy sauce
1/2 tsp. fresh ground black pepper
4 cloves minced garlic
1 T. finely grated fresh ginger root
4 large chicken breasts, skinless
but not boneless

Stir together all ingredients (EXCEPT
chicken) & pour into a large ziplock
bag. Add chicken & marinate in fridge
a few hours or over night.

Preheat oven 375 degrees F.
Place marinated chicken on a foil-
lined cookie sheet & bake, uncovered,
about 45 minutes until chicken is
fully cooked (using a meat thermometer,
internal temp. of chicken should be 170
& 180 degrees F.). DO NOT throw away
the marinade. While chicken is cooking,
simmer it in a saucepan over low heat
& brush on chicken about every 10
minutes as it cooks. Serves 4

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

Grandma’s Sunday Roast

3 C. beef broth
2-3 lb. beef chuck roast, trimmed of
excess fat
1 tsp. Kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. crushed rosemary
1/2 tsp. smoked paprika
2 lb. red or yellow potatoes, cut
into large chunks
1 lb. fresh green beans, trimmed
1 lb. baby carrots
2 T. Worcestershire sauce
2 T. cornstarch + 2 T. cold water

Press all seasonings (salt/onion powder/
garlic powder/rosemary/paprika) onto all
sides of roast. Pour beef broth into crockpot;
add roast. (You can brown the roast before-
hand – brown each side in 1 T. heated oil
in a skillet for 3 minutes per side).
Cover & cook on Low 4 hours.
Remove lid & add veggies; drizzle with
Worc. sauce – cover & cook 4 hours more
on Low.
Remove lid; scoop meat & veggies onto
large platter & loosely tent with foil.
In small bowl stir cornstarch & cold water
until smooth – stir mixture into juices in
crockpot. Turn heat to High & let thicken;
stirring. (You can also thicken the gravy on
the stove in a pot if you desire).
Serve roast with veggies & gravy.
Serves 6-8

(recipe: 365daysofcrockpot.com)
——————————–

Bacon Ranch Pasta Salad

1 (12 oz) box tri-colored rotini (or any
color)
1 (3.8 oz) can sliced black olives
1 (5.75 oz) can sliced green olives
6 oz. fresh broccoli, chopped
6 oz. fresh cauliflower, chopped
1/4 C. sunflower seeds
1/4 C. (Hormel) real bacon pieces
1 pkt. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. sour cream
1 C. milk

In medium bowl mix Ranch dressing mix,
sour cream, mayonnaise, milk – whisk
together; cover & let thicken 30 minutes.
Cook pasta; drain & rinse in cold water –
pour into a large bowl. Add olives, broccoli,
cauliflower, sunflower seeds & bacon to
noodles – pour ranch dressing over & toss
to fully coat. Chill 1 hour for flavors to
blend then sprinkle more bacon pieces
on top before serving. Serves 12

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

Last Minute Green Beans

1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz, ea) cans green beans, drained
1 onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place drained green beans in medium
saucepot; add onion, tomatoes with
juice, salt/pepper -stir. Bring to slight
boil over medium-high heat. Reduce
heat to Low. Cover & simmer 10-15
minutes.

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

Bacon/Cucumber/Tomato Salad

6 slices bacon
3 C. large cut chopped cucumber
3 C. large cut chopped tomatoes
1 tsp. kosher salt
1/3 C. mayonnaise
1/8 tsp. fresh ground black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Cook bacon until crisp; drain on
paper towels – chop when cool
enough to handle, reserve a pinch
for garnish.
Toss cucumber & tomatoes together –
season with salt. Mix together
mayonnaise & seasonings; add to
tomatoes & gently toss. Add remaining
bacon to salad – gently toss, taste &
adjust seasonings. Transfer to a serving
bowl & garnish with a sprinkle of
Creole or Cajun seasoning & reserved
bacon. Serve immediately or refrigerate
1 hour to chill. Serves about 4

NOTE:
Old Fashioned Cracker Salad:

Prepare salad as above omitting
cucumber & adding 1/2 C. chopped
Vidalia onion or 2 large green onions,
sliced. Double mayonnaise amount –
stir in 1 sleeve saltine crackers, coarsely
broken. Mix well, adding additional
mayonnaise if needed to moisten.
Serve immediately or (if refrigerating)
wait to add crackers until just before
serving. Also good with one boiled/
chopped egg added.

(recipe: deepsouthdish.com)
———————————-
Grilled Steak/Potato & Mushroom Kabobs

1 lb. steak cut into 1″ chunks
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

In a rimmed baking pan add steak chunks &
mushrooms. In a medium bowl whisk oil,
vinegar, garlic, salt/pepper, rosemary &
oregano -pour over steak & mushrooms
in pan. Cover & refrigerate at least 2 hours
=
Meanwhile, boil potatoes in large pot of
salted water until just tender, about 8-10
minutes – drain & cool slightly. Thread
marinated steak chunks, mushrooms &
potatoes, alternating, onto skewers.
Heat grill to medium-high heat. Grill kabobs
10-12 minutes, turning once, until meat is
cooked to desired doneness. Re-season with
salt/pepper & serve immediately.
Serves 6

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

Easy Copycat Thin Mint Cookies

1 C. chocolate (dark, semi-sweet or coating/
confectionery wafers)
3/4 tsp. mint extract
15-18 Ritz crackers

Place a layer of waxed paper on a cookie
sheet.
Melt chocolate of your choice (in micro-
wave or in a saucepan). Add mint extract
to melted chocolate (this might cause
the chocolate to thicken up a bit, depending
on what type of chocolate you use). Dip
crackers in chocolate (poster says she drops
the cracker into the chocolate & flip it around
using a fork – remove carefully using two forks –
Let excess chocolate drip off & place on
prepared waxed paper. Cool & store cookies
in fridge. These cookies are best eaten straight
from the fridge. Makes 15-18 cookies

(recipe: craftcookingmama.com)

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

Our weather has been pretty nice – not too hot;
today it’s hovering around 72 degrees F. & sunny.
Looks like we’ll be having highs from 78 to 82 for
the rest of the week – I LIKE that!

Not much else new; working on another baby blanket
(I know . . . . what ELSE do I knit, right?).

I’m not sure if the ‘other’ grandma is back from their
cabin but (so far) I haven’t been asked to babysit this
week – I’m GOOD with that; can always use the break!
I’ve already texted that the only days I’m free next week
are Wednesday (If needed, otherwise it’s my Library Knit
group 10-12 & my special needs group 6:15-9) and Friday!
We’ll see what shakes out . . .

Have a GREAT day!

Hugs;

Pammie

ENERGY – Use it while you’ve got it!

Shopping – total: 7 places: drug store, bank, pick up a donated baby blanket, Kroger, another drug store, gas and lastly Gordon Foods – YAY, I’m DONE! Some days I have the energy to get it all done, some I don’t. Wasn’t exactly planning on all that running but it sort of all fit in a row, so now it’s done. As I’ve mentioned before, this coming Tuesday is the pick up for all the baby items for the Detroit Veterans Hospital’s baby shower – I have a pile of items that need to be photographed (the ladies like to see what everyone donated – especially the ones that can’t make it on pick up night). I keep putting off the photo chore (why? I don’t know…). Started a new baby blanket yesterday AFTER several attempts at starting one with a different pattern & different yarn – switched needle sizes, etc. finally just got fed up & ripped it out (maybe 2-3 inches done). I decided to do one with yarns I already have on hand – ones that aren’t exactly enough to make an entire blanket but are still nice. This one will be done in the “Feather & Fan” pattern using a donated yarn from many years ago (I LOVE this yarn but it’s no longer made – sigh). It’s a kind of terrycloth-like yarn in baby weight; the blanket I’m doing now starts out with about an inch of white fuzzy yarn for the bottom, then about 2 inches of a medium blue in Feather & Fan, followed by another strip of fuzzy white. Next will be a variegated blue/green/white yarn, white strip, etc. I think it will turn out good – we’ll see.

==========

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 pkg. yellow cake mix

Frosting:
1 stick margarine (1/2 C.), softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine peanut butter, water &
egg, stirring until smooth. Stir in cake
mix until blended – spread into prepared
pan. Bake 20-25 minutes until puffed &
light golden brown. Cool completely.
Serves 24

Frosting:
In large bowl using elec. mixer, mix all
ingredients until smooth. Add more
powdered sugar or milk until you
reach desired consistency & spread
on top of bars.

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

Fresh Cucumber Salad
(overnight recipe)

3 medium cucumbers, sliced
1 C. sugar
3/4 C. water
1/2 C. white vinegar
3 T. minced fresh dill or parsley

Place cucumbers in a 1 1/2 – 2 qt.
glass container. In a jar with a
tight-fitting lid, shake remaining
ingredients until combined – pour
over cucumbers. Cover & refrigerate
overnight. Serve with a slotted spoon.
Makes 10-12 servings.

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

Cheesy Zucchini & Beef Casserole

1 lb. ground beef
1 lb. ground pork sausage
2 C. zucchini, diced
1 C. onion, diced
1 C. green pepper, diced
1 C. tomato, diced
1 C. water
1/2 C. shell macaroni, uncooked
2-3 tsp. dried oregano
2 tsp. salt
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Brown beef & sausage in skillet over
medium heat until fully cooked; drain
fat. Add vegetables, water, uncooked
macaroni, oregano & salt – bring to
boil, stirring often. Reduce heat to
Low; simmer 25 minutes until vegetables
& macaroni are tender & liquid is almost
absorbed. Stir occasionally, adding a little
more water if too dry. Remove from heat;
cover & let stand 10-15 minutes. Stir in
Cheddar cheese & spoon into prepared
dish; sprinkle top with mozzarella cheese.
Bake, uncovered, 5-10 minutes until cheese
is melted. Serves 6-8

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

Bacon-wrapped Jalapeno Popper Chicken

4 large jalapeno peppers (about 3 oz, each)
4 oz. cream cheese, divided into 4 pieces,
chilled
1/2 tsp. ground cumin
kosher salt/black pepper
4 small boneless skinless chicken breasts
about 5 oz each
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 lb.)

Wear gloves to protect your hands while
handling peppers – use a small paring knife
to cute stem-end off. Using knife, remove
ribs with seeds from inside peppers. Make
a cut down the length of the pepper from
top to tip; carefully, without breaking the
pepper in half, scrape out ribs & seeds.
Transfer peppers to a microwave-save
bowl. Add 3 T. water; cover tightly with
plastic wrap & microwave on High until
peppers turn olive green & are lightly
softened but still firm & hold their shape-
about 2-3 minutes. Let cool.
Stuff each pepper with a piece of cream
cheese, squeeze the walls around the
cream cheese to force out any air
pockets & seal jalapeno walls together.


In small bowl mix cumin, 1 T. salt & 1/2
tsp. pepper. Pound the chicken length-
wise down the breast to make a
rectangular 1/4-inch thick cutlet; sprinkle
with a quarter of seasoned salt & repeat
with rest of chicken & seasoned salt.
With one of narrow ends of chicken facing
you, lay a piece of Colby Jack cheese on
bottom of chicken cutlet. Place 1 stuffed
pepper crosswise on top of cheese about
2 inches from bottom; tightly roll up
chicken & cheese around the pepper,
folding in the sides as you roll – repeat
with remaining chicken & peppers.
Lay 5 strips of bacon on a clean work
surface so that the strips are slightly
overlapping (about 1/4 inch) & are wide
enough to completely cover a chicken roll.
Place 1 chicken roll at bottom of bacon
blanket – wrap bacon tightly over chicken
roll – repeat with rest of bacon & chicken
rolls.

Prepare grill for indirect grilling & heat
grill to medium-high heat.

Place bacon-wrapped chicken rolls
seam-sides down on cooler side of
grill. Cover & cook until bacon is
beginning to brown & cheese is
beginning to melt & ooze from sides,
15-20 minutes. Transfer rolls to hot side
of grill & cook until lightly charred,
1-2 minutes per side. Let cool 10
minutes before serving. Serves 4

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

Spicy Shrimp & Tomato Cream
Pasta

1 T. olive oil, divided
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled/deveined
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1/2 C. heavy cream
1/2 tsp. Italian seasoning
1 (12 oz) pkg. pasta, cooked accordg.
to pkg. directions

Heat 1 T. oil in large pan; add red
pepper flakes & shrimp – cook 1
minute per side until completely
pink. Remove shrimp from pan &
set aside. Add remaining oil to pan
& cook onion over medium-high
heat 5 minutes; add garlic & cook
1 more minute. Add spaghetti sauce,
heavy cream & Ital. seasoning – simmer
5 minutes. Return shrimp to pan & stir
in cooked pasta. Serves 4

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

Crockpot Garlic Green Beans w/
Gorgonzola

2 lb. fresh green beans, trimmed/
halved
1 (8 oz) can sliced water chestnuts,
drained
4 green onions, chopped
5 strips bacon, cooked/crumbled,
divided
1/3 C. white wine or chicken broth
2 T. minced fresh thyme (OR) 2
tsp. dried
4 cloves garlic, minced
1 1/2 tsp. seasoned salt
1 C. (8 oz) sour cream
3/4 C. crumbled Gorgonzola cheese

Place green beans, water chestnuts,
green onions & 1/4 C. cooked bacon in
4 qt. crockpot. In small bowl mix wine,
thyme, garlic & seasoned salt; pour over
top. Cover & cook on Low 3-4 hours or
until beans are crisp-tender. Drain liquid
from beans. Just before serving, stir in
sour cream; sprinkle with cheese &
remaining bacon. Serves 10

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

Roasted Beets

2 bunches red beets
2 bunches golden beets
4 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 T. butter, melted

*Trim leaves & bottoms off beets &
peel; cut golden beets into one-inch pieces &
place in a medium saucepan. Cover with
salted water & bring to boil – boil just
until a fork can pierce but still be some-
what hard, about 20 minutes.  Put on
plastic or latex gloves & repeat same steps
as above for red beets, placing them in a
separate saucepan & following above
directions.
——————
Preheat oven 450 degrees F.  10 minutes
after beets have been boiling.

Drain beets separate from each other.
Pour out beets on each half of a sheet tray
NOT touching in the center. Drizzle oil all
over beets & sprinkle with salt, pepper &
garlic powder. Roast approx. 15 minutes until
tender & just starting to brown. Remove red
beets to a serving bowl & drizzle on half of
melted butter. Repeat for golden beets,
pouring them over the red beets & drizzling
on rest of melted butter. Serves 4-6

*Start with golden beets by trimming top &
bottoms then place cut down & using a peeler,
peel down towards the board – lay on it’s side
& peel around as you turn the beet – repeat
with red beets.
Through entire process keep golden beets
separate from red beets

(recipe: afamilyfeast.com)
————————————

Pina Colada Ice Box Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. powdered sugar
1/2 tsp. rum extract
1 (13.66 oz) can coconut milk, divided*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
15 whole graham crackers
1 (20 oz) can crushed pineapple, drained
1 C. sweetened shredded coconut, toasted

In large bowl using an electric mixer, beat
cream cheese, powdered sugar & extract
until smooth. Gradually beat in 1 C. coconut
milk; add pudding mix & beat on Low speed
until smooth – fold in Cool Whip. Pour remaining
coconut milk into a shallow dish. Quickly dip
half of the graham crackers into milk, allowing
excess to drip off. Arrange in a single layer in
a 9 X 13″ baking dish, breaking to fit as needed.
Layer with half each of cream cheese mixture,
pineapple & coconut – repeat layers. Refrigerate,
covered, at least 4 hours before serving.
Serves 12

*You can usually find coconut milk in the aisle
of the grocery store that has drink mixes

NOTE: For a nutty coconut flavor, toast the 1/2
C. of coconut that goes on the top layer.
To TOAST the coconut:
Place coconut in a shallow pan in oven at 350
degrees F. for 5-10 minutes or cook in a skillet
over Low heat until golden brown, stirring
occasionally.

As the dessert sits in the fridge, the graham crackers
absorb the moisture from the coconut milk &
pudding mixture, softening to a cake-like texture.

(recipe: tasteofhome.com)

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

Our weather has been nice – today it’s in the
70’s & cloudy, but nice for being outside.

Gas prices have jumped up then back down,
from $2.98/9 to $2.89/9, now back to $2.93/9.
The GOOD thing is: I’m a Kroger customer &
using their Kroger card you accumulate FUEL
points: 100 points gets you $.10 cents off per
dollar of gas. Today was JACKPOT day: I got
$.30 cents off per gallon – YAY! (I paid $.2.69/9)
Love to save money.
OH – IF you are a Kroger customer & have their
Kroger card – (I learned this from a friend) – at the
bottom of your grocery receipt is a little paragraph
saying: TELL US HOW WE’RE DOING! If you read the
paragraph & do their little ‘on line’ survey you get
50 fuel points! Nice – they add up fast if you shop
Kroger regularly.

Hope you are in good health & enjoying your day!

Hugs;

Pammie

I’m Back! Whew!

It’s been a bit ‘rough’ – yesterday I babysat, starting at 6:15 a.m – really didn’t know the ‘end time’ so brought the ‘usual’ – my knitting & a book to read. Grandson was really good; his Mom came home at 4:45 – that’s about 10 1/2 hours and I was more than ready to go home! (THANK HEAVENS it wasn’t KNIT NIGHT!). Her parents are still Up North awaiting the finishing of their house here getting done (old carpeting ripped up & new wood floors for 5 rooms put down). I guess it’s being done by a ‘friend’ so it’s kind of a NOT A RUSH job – sigh. I love my baby grandson but I LOVE only babysitting for 4-5 hours ONE day a week! Guess I was spoiled, huh? Managed to finish another baby blanket & started a new one in shades of pink/white/tan (I ripped out that one today at the Knit Library group -pattern was just too fussy & too easy to make a mistake with – better to knit something I LIKE than something that will cause constant problems, right?).

===========

(realizing we’re fast approaching the end of the SUMMER recipes thought I’d try to fit them in NOW!)

Homemade Ice Cream in a Bag
Makes 4 servings

Base Ice Cream:
2 C. whole milk
1/2 C. granulated sugar
1 T. vanilla
10 C. ice
8 T. rock salt

Base:
Stir milk, sugar & vanilla in
medium bowl; pour 1/2 C.
of mixture into a sandwich-
sized ziplock bag.

(add flavors here – see below)

Tightly seal bag – place that bag in
another sandwich-sized ziplock
bag & tightly seal – repeat with
remaining batter & desired
flavors.

Place ice & salt in a 4 qt. food
storage container with lid. Place
filled bags in container & secure
the lid. Shake container until
mixture is frozen & resembles
ice cream, about 5 minutes. Remove
bags with ice cream in them from
outer bag & snip a large piece off
one corner of each bag – pipe the
ice cream into small bowls.

Flavors:
Mint Chocolate Chip Ice Cream:
add 1 T. mini semisweet chocolate
chips

Chocolate Ice Cream:
add 1 T. unsweetened cocoa powder

Strawberry Ice Cream:
Add 1 T. chopped fresh strawberries
(from about 2 strawberries)

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

Bacony Pasta Salad

12 oz. pasta
8 slices thin bacon
1/2 C. mayonnaise
1/2 C. whole milk
4 T. white vinegar
1/2 tsp. salt
dash sugar (optional)
10 oz. grape tomatoes (yellow &
red) halved lengthwise
1/2 lb. Cheddar cheese, cut into
small cubes
3 green onions, thinly sliced
ground black pepper
24 whole basil leaves, sliced
very thin

Cook pasta accordg to pkg. directions;
drain & rinse in cold water until cool.
Cut bacon into 1/2 inch pieces & saute
in large skillet until slightly crisp – remove
to a paper towel-lined plate.

Dressing:
In small bowl mix mayonnaise, milk,
vinegar, salt & sugar.

Stir together pasta, dressing, tomatoes,
bacon, Cheddar & green onions in large
bowl; adjust salt/pepper to your taste.
Stir in basil at end. Serves 8

(recipe: foodnetwork.com)
————————————–
Grilled Steak, Potato & Mushroom
Kabobs

1 lb. steak
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

Cut steak into 1-inch chunks & add to a
rimmed baking pan along with mushrooms.
In medium bowl whisk oil, vinegar, garlic,
salt/pepper/rosemary & oregano  – pour
over steak & mushrooms. Cover &
refrigerate at least 2 hours.

Heat grill to medium-high heat.
Boil potatoes in a large pot of salted water
until just tender, about 8-10 minutes; drain
& cool slightly. Thread marinated steak &
mushrooms, along with potatoes, onto
skewers. Grill kabobs 10-12 minutes, turning
once until meat is cooked to desired tender-
ness. Re-season with salt/pepper & serve
immediately. Serves 6

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

Grilled Salmon in Foil Pack

1 red onion, halved lengthwise &
very thinly sliced
1 lemon, very thinly sliced (seeds
removed)
1 clove garlic, sliced
kosher salt
black pepper
1 (1 1/2 lb) piece center-cut
skinless salmon fillet
4 T. (1/2 stick) unsalted butter,
melted
1 T. dried Italian seasoning

Prepare grill for medium-high heat.
In a small bowl toss onion, lemon &
garlic with a generous pinch each of
salt/pepper – spread in center of a
24 inch long piece of heavy-duty foil.
Place salmon on top of mixture, drizzle
with butter & sprinkle top with Italian
seasoning & a generous amount of
salt/pepper. Bring the 2 long sides of
foil together & fold over twice to seal.
Bring ends of foil in and crimp to seal,
leaving a bit of room for steam to
circulate inside. Place packet on grill &
cook 10-15 minutes. Being careful of the
steam, open packet & check the salmon;
it should be mostly opaque with a
slightly rosy center. Transfer packet to a
cutting board & set aside about 5
minutes. Cut salmon into 4 equal
portions & transfer to 4 plates. Evenly
spoon onions/lemons & collected juices
over each salmon piece. Serves 4

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

Crockpot BBQ Beer Roast

3 lb. beef roast
1/4 C. your favorite BBQ seasoning
salt/pepper, to taste
1 (12 oz) can beer (or non-alcoholic beer)

Rub your BBQ seasoning all over toast
along with salt/pepper – place roast in
crockpot. Gently pour beer over roast;
sprinkle a little more seasoning on roast.
Cover & cook on Low 10-12 hours.
Serves 6

NOTE: Poster noted you could cook this on
High but she wouldn’t recommend it – if you
cook it on high the meat might not come
out as tender as if it were cooked ‘low & slow’.

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

Beef Zucchini Enchiladas

2 T. olive oil
1 large onion, chopped
kosher salt/black pepper
2 cloves garlic, minced
1 lb. ground beef
2 tsp. chili powder
1 tsp. cumin
1 1/2 C. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 C. shredded Monterrey Jack cheese
1 C. shredded Cheddar cheese

sour cream
fresh chopped cilantro

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large skillet over medium
heat, heat oil. Add onion & cook until soft,
about 5 minutes. Add garlic & cook 1 more
minute. Add ground beef; cook, breaking
up meat with a wooden spoon, until no
longer pink, about 6 minutes; drain fat.
Return skillet to stove; add 1 C. enchilada
sauce, chili powder & cumin – season with
salt/pepper & simmer 5 minutes. On a
cutting board, using  a Y-shaped vegetable
peeler, make thin slices of zucchini. Lay
out 3 slices, slightly overlapping & place a
spoonful of beef mixture on top – roll up
& place in baking dish – repeat with
remaining zucchini & filling. Spoon
remaining 1/2 C. enchiladas sauce over
zucchini & sprinkle top with both cheeses.
Bake 20 minutes until cheese is melty.
Garnish with sour cream & cilantro before
serving, if desired. Serves 6

(recipe: delish.com)
———————————
Baked Tomatoes & Zucchini w/Cheddar
Parmesan Topping

2 T. olive oil
2 C. Vidalia onion, diced large
1 1/2 T. fresh minced garlic
4 T. butter
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 C. Panko bread crumbs, divided
1 1/2 C. grated Parmesan cheese
2 C. extra sharp Cheddar cheese, shredded/
divided (poster used Cracker Barrel)
2 lb. fresh zucchini, trimmed/cut into quarter-
inch thick circles
1 1/2 lb. fresh garden tomatoes, sliced into
quarter-inch thick circles (poster used Big Beef
& Early Girls)
1/4 C. fresh chopped basil (do not chop until
needed in recipes – it will turn black if chopped
too soon)

Preheat oven 400 degrees F.
In medium saute pan heat oil on
medium heat; once hot, add onions &
saute 3 minutes. Add garlic, butter &
oregano – cook another 2 minutes.
Remove from heat; mix in salt/pepper,
1 C. Panko, 1 C. Parmesan & 1 C.
Cheddar cheese – set aside.
Spray a 9 X 9″ or 8 X 10″ baking dish
with nonstick cooking spray. Pour in
remaining 1/2 C. Panko into pan (this
helps absorb the liquid that the tomatoes
& zucchini give off during baking). Layer
zucchini slices over each other in rows to
cover bottom of pan. Sprinkle remaining
1/2 C. Parmesan over top. Layer tomatoes
over zucchini & Parmesan in same manner.
Cover tops of tomatoes with remaining 1 C.
shredded Cheddar cheese.
Chop BASIL. Mix reserved topping & basil
together then spread over top of tomatoes,
etc. in pan. Bake, uncovered, 35 minutes.
Depending on your oven, dish  might take
more or less than 35 minutes – if getting
too brown, cover with foil.
To test for doneness, poke center with a
fork to gauge doneness of zucchini on bottom
layer – it should be tender & the top browned.
Let stand 10 minutes then cut into 8 (or more)
portions & serve.

(recipe: afamilyfeast.com)
————————–

Peach Mousse

1 1/2 C. ripe peaches, peeled/pitted &
mashed
2 C. powdered sugar
1 C. milk
2 1/2 C. whipping cream, whipped

garnish: chopped peaches & mint sprigs

In bowl mix peaches, powdered sugar &
milk. fold in whipped cream & freeze
1 hour or until firm. Garnish with
chopped peaches & mint sprigs.
Serves 10

(recipe: gooseberrypatch.typepad.com)
====================

Our weather is still typical Summer – in the 80’s &
sometimes 90’s – & MUGGY/HUMID! I’m just very
grateful we have air conditioning – going from the
car to a building is really an adventure into how your
body adjusts to changing temperatures!

Not much going on right now – next Tues. is the
collection date for all the knitted/crocheted items
for the Detroit Veterans’ Hospital’s Baby Shower &
I’m SO VERY pleased with my ladies & all they are
creating! Two ladies that have been with my group
for many years (and are expert knitters) are going to
donate this year and I’m THRILLED! This year, for the
first time, one of my ladies made flannel (sewn) baby
bibs 19 of them – with snaps! We’ve never had bibs
donated before!(Yes, we take non-knit/crocheted items,
too). This is going to be a very nice collection and I’m
so proud of the ladies!

Hope all of you are in good health & enjoying the
tail-end of our summer weather. (Spring is my favorite
time/season but I really miss the sunshine when we
finally drop into Fall. Fall colors are nice but I know
that cold weather is coming – living in Michigan with
the cold temps & snow – I like Spring/Summer best!)

Hugs;

Pammie