Changes

Yesterday I was thinking about how things/events change in our lives. Sometimes it’s things we kind of expect to go on forever. I don’t remember if I’ve mentioned this before but recently the lady who used to receive the baby blankets for Crisis Pregnancy Center’s Mobile Unit is selling her house and moving out of state. That presented a problem for me – where would I donate all the baby blankets I knit (besides to Detroit Veteran’s Hospital’s Baby Shower which is only once a year)? I prayed on it and finally located Crossroads Pregnancy Center in Auburn Hills, MI. (I had called a few other organizations who didn’t seem the least bit interested – but when I got the rejection response I decided to ask if they had any suggestions for other places and the lady mentioned Crossroads). I have been SUPER HAPPY for days now – the lady I spoke to was VERY happy; she said; ‘We would LOVE it – our ladies LOVE those things!” That’s all I needed to hear! Their location is fairly close to the church my special needs group meets at, so I kind of know where I’m going. That response got me going looking for a new pattern to knit – new ‘place’, new project! I found a pattern I had only ‘test knit’ once; it’s called “Two-color Star Stitch” and I’ve been happily knitting on it since yesterday. I chose to make it in white, pale pink, mint green, pale yellow and medium blue (stripes of each color). The pattern is VERY easy so I’m really happy it’s coming together so nicely. (I also chose those colors because I can use up some of the baby yarn from other projects). I should also mention I texted the Crisis Preg. Lady (the one who’s moving) and her response was great: “Oh, I’m SO GLAD! I can’t say enough about how great they are!” That made me feel like it’s an answer to prayer – the blankets are going to an organization that supports LIFE.

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

Blueberry Biscuits

2 C. flour
2 tsp. baking powder
2 tsp. sugar
4 T. butter or marg. (1/2 stick)
3/4 C. buttermilk
1 egg
1 C. fresh blueberries (or can use frozen)

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder & sugar using a whisk.
Cut in butter pieces. In a separate
bowl beat egg & milk – add dry
ingredients & mix with a spoon; fold
in blueberries & turn out onto a floured
surface. Pat dough to about 1/2 inch thick
using your hands. Cut out biscuits using
a biscuit cutter (or a buttered drinking
glass) – place on prepared sheet with
biscuits touching. Bake 15-20 minutes
until biscuits are brown on top.
Makes about 12 biscuits

Can be glazed:
1 C. powdered sugar
4-5 T. milk

In a small bowl whisk milk & sugar
until consistency to drizzle over biscuits.

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

Stuffed Pepper Soup

2 lb. ground beef
6 C. water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. black pepper
2 C. cooked long-grain rice
chopped fresh parsley, optional garnish

In a Dutch oven over medium heat, cook
& stir beef until no longer pink; drain. Stir
in next 8 ingredients & bring to boil. Reduce
heat; simmer, uncovered, until peppers are
tender, about 30 minutes. Add cooked rice;
simmer, uncovered, 10 minutes. Add chopped
parsley, if desired. Serves 8 (makes 2 qts)

(recipe: tasteofhome.com)
——————————–

Mexican Stuffed Shells

1 C. mild taco sauce
1 C. mild salsa
2 tsp. vegetable oil
1 1/2 lb. lean ground beef
3/4 C. onion, finely diced
1 packet dry taco seasoning mix
1 (12 oz) box jumbo shell pasta,
cooked accordg. to pkg. directions
2 C. shredded cheese (poster used
a blend of Cheddar & Monterey Jack)
2 T. chopped cilantro

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place taco sauce & salsa
in a bowl & stir to combine-spread in an
even layer in bottom of prepared pan.
Heat vegetable oil in large pan over medium
heat; add onion & cook 3-4 minutes until
translucent. Add gr. beef & taco seasoning –
cook, breaking up meat into small pieces.
Cook 5-6 minutes until beef is cooked
through. Fill pasta shells with beef mixture &
place in prepared pan on top of sauce. Sprinkle
cheese on top. Bake , uncovered, 20 minutes
until cheese is melted & sauce is bubbly.
Sprinkle top with chopped cilantro & serve.
Serves 6

(recipe: dinneratthezoo.com)
—————————

Baked Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray. In
a small bowl combine bread crumbs,
Parm. cheese, salt/pepper, paprika,
garlic powder & Ital. seasoning.
Cut off ends of zucchini; cut zucchini
in half then cut into 1/2 inch wide
strips (or wedges). Coat zucchini with flour
(if desired). Dip strips in beaten egg &
shake off excess. Dredge zucchini in bread
crumb mixture & place on prepared sheet-
repeat with rest of ‘fries’. Spray top of
‘fries’ with nonstick cooking spray &
bake 22-25 minutes until golden brown
& crisp. Turn over halfway through baking
time. Serves 4

(recipe: momontimeout.com)
———————-
Mexican Sausage Balls
(appetizer)

1 lb. pork sausage
2 C. Bisquick baking mix
2 C. shredded Mexican cheese
4 oz. cream cheese, softened
1 (4 oz) jar green chilies, drained
1 tsp. cumin
1/2 tsp. smoked paprika

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl mix all ingredients
together & shape into walnut-sized
balls. Place on baking sheet & cook
25-30 minutes. Makes 6 servings

Salsa Verde Dipping Sauce:

1 C. sour cream
4 T. salsa verde

Mix sauce ingredients together &
serve in a bowl with sausage balls

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

Pimento/Cream Cheese Appetizer Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Sharp Cheddar cheese
1 (4 oz) jar pimientos, well-drained
3 green onions, chopped
2 T. finely chopped seeded jalapeno
peppers
=
crackers, for dipping
=
In large bowl mix all ingredients until
well blended. Serve with crackers for
dipping. Makes 16 servings

NOTE: Can be made ahead & refrigerated
up to 24 hours before serving

(recipe: myfoodandfamily.com)
————————

No-Bake Apple Yum-Yum

1 1/2 C. cinnamon graham cracker crumbs
6 T. salted butter, melted
1 (8 oz) block cream cheese, softened
1/2 C. plus 3 T. granulated sugar, divided
2 C. heavy whipping cream (1 pint) NOTE:
you can use Cool Whip defrosted instead)
1/2 tsp. vanilla
1 (21 oz) can apple pie filling (open can &
use a knife to slice apples in the can)

In medium bowl combine melted butter &
graham crumbs. (NOTE: set aside 2 T. crumbs for
topping). Spread rest of crumbs in a 9 X 9″ baking
pan – push down crumbs to make a flat layer. Combine
cream cheese with 1/2 C. sugar using an elec. mixer.
In another bowl combine heavy whipping cream, 3 T.
sugar & vanilla – using an elec. mixer, whip until stiff
peaks form. (skip this step if using Cool Whip). Combine
cream cheese mixture with whpd. cream, by hand,
until well combined. Spread half of mixture evenly
over crust. Evenly spread cut apple filling over whpd.
cream layer. Top with remaining cream cheese/whipd
cream mixture & spread evenly. Top with reserved
graham crumbs. Refrigerate a few hours or overnight
before slicing & serving. Serves 8

NOTE: to up the cinnamon level add about 1 tsp. cinnamon
to graham cracker crumbs (OR) if you can’t find cinnamon
graham crackers

(recipe: thecountrycook.net)

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

Hope you have a GREAT DAY!

Hugs;

Pammie

PS: I realize my above comments about LIFE could be

considered controversial but I am a mother of three

ADOPTED sons – I was never able to conceive, so

adoption v/s abortion is a very important subject to me.

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