Every year at this time our backyard fills with LOTS of blooming Phlox – white, pink, purple – probably planted by the people who lived hear many years ago (we’ve been here since 1979). I love to watch the various flowers come to life from Spring to Summer; I’m NOT a gardener/planter, etc. – actually, if it be known, I’m pretty much a flower/plant KILLER! I have four nice succulents in my house; I’ve learned that they are about the only thing I really haven’t killed. One is a clay bowl of Bird’s Nest Sansevieria:
Two are Christmas Cactus (cacti?) which are barely holding on – haven’t bloomed since I bought them and one is some sort of outdoor succulent I bought last year and have no idea it’s name – it seems to really like being in a sunny window as it continues to grow larger – that’s the extent of my gardening ‘skills’.
I wrote last that I was going to attempt a fancy knit baby bootie pattern; after working on the BEGINNING of it for a good hour I realized these were going to be REALLY BIG booties – so, like I’m prone to do – I ripped them out & ditched the pattern. I seem to do best with my old ‘tried & true’ patterns. Worked on the current baby blanket for awhile and thought maybe I’d like to start another one. Went through all my yarns and really couldn’t come up with a good color ‘mix’ – yep – back they went until I feel ‘inspired’ again. (I’m kinda flaky that way – hehehe).
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Butterscotch Coffee Cake
(sometimes called Monkey Bread)
1 C. walnut pieces
2 (7.5 oz, ea) cans Pillsbury Country-style
biscuits
1/2 C. butter (or marg). melted
1 C. sugar
2 tsp. cinnamon
1 C. butterscotch chips
1/3 C. evaporated milk
–
Preheat oven 400 degrees F.
Spray a 9 inch round cake (or Bundt)
pan with nonstick cooking spray. Spread
walnuts on bottom. Mix cinnamon &
sugar in a shallow plate. Place melted butter
in a shallow pie plate and dip each biscuit in
melted butter then roll in cinn/sugar mixture
& place in baking pan. Lap biscuits over each
other in the pan. (If any butter or cinn. mixture
is left over, sprinkle our pour over top of last
biscuits in pan). Bake 25-30 minutes.
While biscuits are baking, melt butterscotch
chips & milk together in a saucepan over Low
heat, stirring constantly. When biscuits are
done baking, remove from oven & pour
butterscotch mixture over top & let stand
about 5 minutes. Remove from baking pan
to a plate & serve.
(recipe: thesouthernladycooks.com)
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Crockpot Full Chicken Dinner
cooking oil
4 bone-in chicken thighs
1 1/2 lb. Yukon gold potatoes, diced
1 lb. fresh green beans, ends snipped
2 cloves garlic, minced
1 (8 oz) can tomato sauce (not paste)
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
–
In large skillet over medium-high heat,
heat oil (enough to coat bottom of pan).
When oil is hot, brown chicken on both
sides (does not need to be cooked through
fully). Add potatoes & green beans to crockpot;
mix to combine. Add chicken on top of potatoes;
add garlic & drizzle tomato sauce over top.
Sprinkle with salt, pepper, thyme & rosemary –
using a spatula, smear around sauce to combine
seasonings with sauce. Cover & cook on High
4 1/2 hours. DO NOT open lid during cooking
time (or potatoes will not get tender).
Serves 4
(recipe: themagicalslowcooker.com)
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Chicken & Asparagus Quiche
2 9-inch pie crusts
2 T. butter
2 T. olive oil
1 T. minced garlic
1 onion, chopped
1 bunch asparagus, trimmed/cut
into 1 inch pieces
2 boneless, skinless chicken breasts,
diced
3 eggs, beaten
1 C. Half & Half
1 tsp. dry mustard
salt/pepper, to taste
2 C. shredded Monterey Jack cheese,
divided
–
Preheat oven 450 degrees F.
Place pie crusts into two 9″ pie plates
& bake 10-12 minutes until lightly
golden.
Turn oven heat to 375 degrees F.
In large skillet melt butter &
olive oil over medium heat. Saute
garlic, onion & asparagus 5-7 minutes
until asparagus is crisp-tender. Using
a slotted spoon, remove vegetables
from skillet, leaving as much butter
mixture as possible. Add chicken to
skillet, saute 7-8 minutes until
fully cooked. Remove skillet from
heat. In a bowl whisk remaining
ingredients (except cheeses). Sprinkle
1/2 C. cheese in each pie crust. Layer
half chicken in each crust, followed by
half veggies & half egg mixture. Top
with remaining cheese. Bake, uncovered,
30-35 minutes. Makes 2 quiche, each
serving 4-6
(recipe: gooseberrypatch.com)
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Chili Cornbread Salad
1 (8 1/2 oz) pkg. cornbread/muffin mix
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. sour cream
1 envelope dry Ranch salad dressing mix
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 1/4oz 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 a 8 inch square baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan & smooth evenly. Bake 20-25
minutes until a toothpick inserted into
center comes out clean. Cool
–
In small bowl combine mayo., sour cream &
dry dressing mix. In a 9 X 13″ baking dish
crumble half of cooled cornbread. Layer with
half of beans, mayo, corn, tomatoes, green
pepper, onions, bacon & cheese. Repeat
layers (dish will be very full). Cover & refrigerate
2 hours. Serves 15
NOTE: You can use prepared cornbread; just
stir chilies, cumin, oregano & sage into mayo
mixture.
– You can also add a diced jalapeno pepper (or
2) to the batter, if desired.
(recipe: tasteofhome.com)
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(overnight) Bagel & Egg Casserole
5 (3 inch, ea) plain, split bagels
cut into 1-inch pieces
8 slices cooked, crumbled bacon
1 (8 oz) pkg (Kraft) Cheddar & Swiss
cheese, divided
8 eggs
2 1/2 C. milk
1/4 tsp. black pepper
1/2 C. (Kraft) Philadelphia Chive & Onion
cream cheese
–
Spray 9 X 13″ baking dish with nonstick
cooking spray & spread bagel pieces on
bottom – top with bacon & 1 C. shredded
cheese. In a bowl whisk eggs, milk & pepper
until blended & pour over items in baking
dish. (If necessary, use the back of a spoon
to gently press tops of bagel pieces into egg
mixture so all pieces are evenly moistened).
Top with small spoonfuls of cream cheese;
sprinkle remaining shredded cheese on top.
Cover with foil & refrigerate overnight.
=
Preheat oven 350 degrees F.
Bake (covered) casserole 50 minutes until a
knife inserted into center comes out clean.
NOTE: uncover casserole after 40 minutes of
baking time. Serves 8
(recipe: myfoodandfamily.com)
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7-Layer Green Salad
(overnight recipe)
1 small head lettuce, chopped into
bite-sized pieces
1 C. chopped celery
1/2 C. green onions, chopped &
tossed with celery to make 1 layer
2 C. frozen green peas (do not cook)
6 hard-boiled eggs, diced
1 lb. bacon, fried/crumbled
2 C. grated Cheddar cheese
Dressing:
2 C. mayonnaise
2 T. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt (poster
used Lawry’s)
–
In a medium bowl mix together
all dressing ingredients.
In a 9 X 13″ baking pan Layer:
Lettuce
Celery & green onion
Frozen peas
Hard boiled eggs
bacon
dressing
cheese
–
Make sure dressing is spread over the
salad so that it completely covers it
& seals the edges. Sprinkle grated cheese
on top & cover tightly with plastic wrap.
Refrigerate overnight. Serves 12
(recipe: sugar-n-spicegals.com)
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Weight Watchers Orange Fluff
1 (16 oz) tub small curd cottage cheese
1 (3 oz) box orange Jell-O
1 (15 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed
2 C. miniature marshmallows
1/2 C. chopped pecans (optional)
–
Combine cottage cheese with dry
Jell-O – stir until well mixed. Add
oranges & Cool Whip – stir to combine.
Stir in marshmallows & nuts (if using).
Refrigerate to get cool – 1-2 hours
(if you were to eat it right away it
would taste grainy from the Jell-O).
Serves 10
(recipe: thecountrycook.net)
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Cool ‘n Easy Strawberry Pie
1 (6 oz) ready-to-use graham
cracker crumb pie crust
2 C. fresh strawberries, cleaned/
divided
2/3 C. boiling water
1 (3 oz) pkg. strawberry Jell-O
ice cubes
1/2 C. cold water
1 (8 oz) tub Cool Whip, thawed
–
Slice 1 C. strawberries & refrigerate.
Chop remaining strawberries & set
aside. In a large bowl add boiling water
to Jell-O mix – stir 2 minutes until
completely dissolved. Add enough
ice cubes to cold water to measure
1 C. – add to gelatin; stir until slightly
thickened (remove any unmelted ice).
Whisk in Cool Whip & stir in chopped
strawberries. Refrigerate 20-30 minutes
until mixture is very thick & will mound.
Spoon into crust & refrigerate 6 hours
until firm. Top with sliced berries just
before serving. Serves 8
(recipe: myfoodandfamily.com)
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Have a great day!
Hugs;
Pammie