Happy Wednesday!

Nothin’ much new here; enjoyed chatting with 11 of my Library Knit group today. We’re all ‘good’ – I asked if they had cooked anything new lately . . . answer: No. Tonight I’m making homemade Potato Soup. Still working on the new baby blanket; I like the pattern (looks like Feather & Fan but without all the Yarn Overs – for those of you who don’t knit: it means there aren’t lots of tiny holes in the pattern.)

To date I have not been in a store of any kind in over 6 weeks now. (sent youngest son to CVS to pick up a black printer cartridge for my printer). I had enough Extra Bucks, points, etc. to pay $22. of the total cost of $29 – yay! Wanted to use up my extra bucks, etc. before they expired in May (plus I really needed a new black cartridge).

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

Fresh Strawberry Muffins

1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped fresh strawberries
3 tsp. sugar
1/2 tsp. cinnamon
–
Preheat oven 400 degrees F.
Spray 12 muffin cups with
nonstick cooking spray.
In large bowl cream butter &
sugar; add egg – mix well.
In small bowl sift flour, baking
powder & salt. Add flour mixture
& milk, alternately to butter
mixture. Add vanilla; gently stir
in strawberries. Spoon batter
into muffin cups.
In small bowl combine sugar &
cinnamon – sprinkle over tops
of muffins.
Bake 20-25 minutes.
Makes 12 muffins

(recipe: homeofmy heart – FB)
————————

Spinach Cheese Manicotti

1 (15 oz) tub ricotta cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed/squeezed dry
1/2 C. minced onion
1 egg
2 tsp. minced fresh parsley
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 1/2 C. shredded mozzarella
cheese, divided
1/2 C. grated Parmesan cheese, divided
2 (26 oz, ea) jars spaghetti sauce
1 1/2 C. water
1 (8 oz) pkg. manicotti shells
–
Preheat oven 350 degrees F.
In large bowl combine ricotta, spinach,
onion & egg; season with parsley, pepper
& garlic powder. Mix in1 C. mozz. & 1/4
C. Parm. cheese. In another bowl stir
spaghetti sauce & water. Spread 1 C.
sauce on bottom of 9 X 13″ baking dish.
Stuff uncooked manicotti shells with
ricotta mixture & arrange in a single
layer in dish. Cover with remaining
sauce & sprinkle top with both mozz.
& Parm. cheeses.
Bake 45-55 minutes until noodles
are soft. Serve 6

(recipe: americanfoodtime.com)
———————————

Crockpot Cashew Chicken

2 lb. boneless skinless chicken thighs
(or chicken breast tenders)
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. cashews
=
Cooked rice to serve 4-6
==
In large ziplock bag combine flour &
pepper – add chicken & shake to coat.
Heat oil in skillet over medium-high
heat & brown chicken about 2 minutes
on each side – place in crockpot.
In a small bowl combine soy sauce, vinegar,
ketchup, sugar, garlic, ginger & pepper flakes –
pour over chicken. Cover & cook on Low
3-4 hours. Add cashews – stir.
Serve over cooked rice.

NOTE: if you want more sauce, double
sauce ingredients – pour over chicken
when serving.

(recipe: homeofmyheart FB)
————————–

Asparagus-stuffed Chicken Breasts

4 boneless/skinless chicken breasts
1 t. Italian seasoning mix
1 tsp. garlic powder
1 tsp. smoked paprika
salt/pepper, to taste
12 asparagus spears, ends trimmed
1 oz. tomatoes (OR) sun dried
tomatoes, chopped
4 slices Mozzarella cheese
1 T. olive oil
=
Preheat oven 400 degrees F.
Place chicken on a clean chopping board &
sprinkle with Ital. seasoning, garlic powder,
salt/pepper. Slice each breast (horizontally)
so that you make a pocket in each one – be
careful to not cut all the way through.
Place 3 spears asparagus & a few pieces of
tomato (or sun dried) on a slice of Mozz.
Roll them up the place one each in slits
of chicken. Close pocket with a wooden
toothpick.
Heat oil in a skillet & sear chicken until
golden brown on each side, 3-5 minutes
per side. Place chicken in an oven-safe
dish & bake 15-20 minutes until fully
cooked through. Serves 4

(recipe: FB – Stacy Guck)
———————————–
Pepperoni Pizza Biscuit Bites

1 (12 oz) tube refrigerated biscuits
(12 in tube)
24 slices pepperoni
shredded mozzarella cheese/cheese
sticks or cheese cut into small pieces
about 1/4 C. pizza sauce (or tomato sauce)
1/4 C. chopped green onions (or regular onions)
1 tsp. dried oregano
1/4 tsp. garlic powder
=
Optional toppings:
chopped green chiles, cooked,crumbled
bacon/sausage/ham/hamburger, chopped
green peppers, sliced olives, sliced mush-
rooms, hot sauce, shredded Cheddar cheese
=
Preheat oven 400 degrees F.
Spray a large baking dish with
nonstick cooking spray. (Poster
used 101 inch pie plate)
Cut each biscuit in half (making 24 halves).
Roll each half (using a rolling pin or the
outside edge of a glass) as big as you
can make it. Spread each half with
pizza sauce, 1 slice pepperoni, pinch
shredded cheese & chopped onion. Roll
biscuit half up, tuck in ends & place
in prepared dish – repeat with rest
of ingredients & biscuit halves. Sprinkle
each with oregano & garlic powder. You
can also top each with a little extra
pizza sauce & about 1/2 C. shredded
cheese. (and/or: add any of the above
optional toppings)

Bake 20-25 minutes until biscuits
are cooked. You can either pull off
pieces or slice. Serves about 6

(recipe: thesouthernladycooks.com)
—————————
(Just for fun:)
Candy Popcorn!

9 C. popped popcorn, divided
2-3 T. each:
red Jell-O
purple Jell-O
yellow Jell-O
9 T. butter, divided
3 T. white corn syrup, divided
up to 3 T. water, as needed
food coloring – optional
–
Preheat oven 300 degrees F.
Line 3 cookie sheets with parchment
paper or silicone liners. Spread 3 C.
popped popcorn in an even layer on
each sheet. In medium saucepan combine
1 color Jello mix with 1 C. sugar, 3 T. butter &
1 T. corn syrup – bring to boil over medium heat,
adding water as needed if mixture appears too
thick. You can mix in a few drops of food coloring
if desired to make the colors brighter. Boil
candy mixture 3-4 minutes then pour over one
cookie sheet of popcorn – toss to coat. Bake
10 minutes, tossing popcorn once halfway
through. Allow popcorn to cool before
removing from baking sheet & breaking
apart.
Repeat rest of popcorn with each color of
Jell-O.
Once all popcorn is candied, combine all flavors
in a bowl & gently toss to mix.
Store in an airtight container for up to a week.
Makes 9 cups popcorn

(recipe: crayonsandcravings.com)
——————————-
Orange Creamsicle Pound Cake

3 C. flour (sifted then measured)
1/8 tsp. salt
1/2 tsp. baking powder
1 C. butter, room temp. (no substitutions)
1/2 C. vegetable shortening
3 C. granulated sugar
6 large eggs, room temp.
1 C. whole milk, room temp.
3 oz. Jell-O orange gelatin (not sugar free)
2 tsp. vanilla
3 C. powdered sugar, sifted
3-5 T. cream soda
—
Preheat oven 325 degrees F.
Grease a 10-inch tube pan with
vegetable shortening then either
dust with flour or sugar.
In large bowl sift flour, salt & baking
powder together. In another large
bowl using elec. mixer, beat butter,
shortening & gran. sugar until fluffy.
Stop mixer, scrape down sides & mix
to combine. Add eggs, one-at-a-time,
beating well after each addition. Add
vanilla to milk then add milk mixture
& flour, alternately, beginning &
ending with flour mixture. Stop mixer,
scrape down sides, mix again. Pour
half of batter into prepared pan. Add
Jell-O (dry) to bowl & mix until
combined, don’t over mix (you could
also fold in by hand). Pour orange
batter over plain batter & smooth top.
Bake 1 hour 20 minutes. (cake is done
when no crumbs or dry crumbs remain
on a wooden toothpick inserted in
thickest part of cake).
Cool in pan on wire rack 20 minutes
before inverting cake onto a plate to
cool completely. Make sure cake is
cooled completely before frosting.
=
In a large bowl whisk powdered sugar
with cream soda until smooth – drizzle
over cake.
Cake will be good 4-5 days in an airtight
container on the counter.
Makes 1 cake

(recipe: callmepmc.com)

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

Hope you are all doing well;

Hugs;

Pammie

 

And we’re back to Friday – again

This has been quite the week – crazy stuff, sudden drop-in visits, etc. My Kroger order-on-line & have them deliver (first & only time I’m going to do that!) worked – sort of. Kroger notified me that the order would be delivered between 4-6 p.m. Weds. NO call ahead – nothing until youngest son came in yelling: “Mom! The groceries are here – piled in front of the porch door so I couldn’t even get the door open!” This was sometime around 5 p.m. – NO idea how long they’d been there! Got them unpacked – no receipt – NO idea the total cost; with LOTS of substitutions! (You can put in, under each item, if you want a substitution or not) – well, this order was a bit of a surprise, to say the least. (son kept telling me to quit complaining – the employees did the best they could – sigh). Goofy thing? The BILL has not shown up on either of my bank accounts so I STILL have no idea how much they cost! Another funny thing: went on my emails a little later and got a KROGER SURVEY asking if I’d like to rate my delivery transaction. I did, thought I was pretty fair in my rating (forgot to note that there was no receipt with the order). Guess I’ll just stick to ordering on line, picking up at the store. (NOTE: for now, we’re VERY well stocked!) Will need a few things like Kleenex, paper towels, toilet paper – you can’t order those on line) but we’re good.

Today we got a phone call letting us know that our nephew would be stopping by on his drive home from college. He’s gone to college in Michigan for 4 years (about 4 hours away) & is finally driving home (he lives in Florida with his parents). It was nice seeing him (have only seen him maybe twice in the past 4 years). With all the Covid 19 warnings, we met him in our driveway & kept the required 6 feet away; he stayed about 15 minutes but it was nice to SEE him! (too bad we couldn’t give him a hug!).

OH! On the covid-front – our governor just implemented another 2 weeks Stay At Home order, now going to May 15th. (personally, I’ve been projecting we’ll be stuck like this until June – we’ll see.) Like I quoted my oldest son saying: “Each day seems to melt into the next”. Oh well, at least we’re SAFE, HEALTHY and not starving, suffering, etc. HOW ARE YOU doing?

Lots of interesting recipes coming in – some easy soups, too –

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

Oatmeal Raisin Swirl Bread

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 C. quick-cooking oats
1/2 tsp. salt
1/2 C. granulated sugar
2 eggs
1 C. buttermilk*
1/4 C. sour cream
1/2 C. butter, melted (1 stick/8 T.)
1 tsp. vanilla
3/4 – 1 C. raisins

Swirl:
1/2 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. nut pieces (pecans or walnuts,
optional)
–
Glaze:
3/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla
—
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl whisk flour, baking powder,
baking soda, oats & salt. In another bowl
using elec. mixer cream sugar & eggs; add
buttermilk, sour cream, melted butter &
vanilla – combine with flour mixture –
mix well. Fold in raisins & pour batter
into prepared pan. In a bowl mix
Swirl & spread over top – cut it into
batter using a knife until swirled throughout
the mixture.
Bake 65 – 70 minutes until center tests done.

In a bowl mix together Glaze & drizzle over
cooled bread. Makes 1 loaf

(recipe: thesouthernladycooks.com)
————————–
Chicken & Zucchini Stir Fry
(with rice)

Stir Fry:

3 chicken breasts, cut into bite-sized
pieces
4 T. olive oil
salt/pepper, to taste
2 small zucchini, cut into 1/4″ slices
2 small yellow summer squash, cut into
1/4″ slices
1 medium onion, sliced into 1/4″ rings

Sauce:

3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water
=
Cooked white or brown rice
to serve 6
=
Heat large, deep skillet over medium-high
heat. Add 2 T. olive oil – allow to heat through.
Add chicken & sprinkle with salt/pepper –
cook, stirring only occasionally until the
outsides are golden brown – remove to a
plate, cover.
Add 2 T. more olive oil to skillet-heat through
& add vegetables. Cook over medium-high
heat until crisp-tender.
In small saucepan add all sauce ingredients;
whisk to combine & heat until thick &
bubbly (should take only a few minutes)
When veggies are cooked, add chicken
back into pan & pour sauce over top;
stir to combine. Serve immediately over
cooked white or brown rice.
Serves 6

*You can find sweet chili sauce in the
Asian aisle of the grocery store

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

Crockpot 3-Ingredient Chicken & Gravy

4-6 boneless skinless chicken thighs
(frozen is OK)
1 packet onion soup mix
1 (13.75 oz) can cream of mushroom soup
–
Place chicken thighs in crockpot – sprinkle
onion soup mix on top. Spoon soup over top.
Cover & cook on Low 4-6 hours. Remove lid;
shred chicken. Serve over cooked rice, cooked
noodles or mashed potatoes. Serves 4

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

Crockpot Reuben Casserole

1 T. butter
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 T. vegetable oil
1 (20 oz) -pkg. refrigerated shredded
hashbrown potatoes
1 (8 oz) can sauerkraut, drained/
rinsed
1 lb. corned beef, diced
1 (20 oz) jar alfredo sauce
6 oz. shredded Swiss cheese
–
In large skillet saute onions & pepper
in butter until softened & onions are
translucent – place in crockpot.
In same skillet add 1 T. vegetable oil
& add potatoes – cook until slightly
browned & place in crockpot.
Add sauerkraut, corned beef, alfredo sauce &
cheese – stir well to combine.
Cover & cook on Low 2-3 hours until
potatoes are fully cooked & casserole
is slightly bubbling around the edges.
Serves 8

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

Baked Mustaccioli
(baked cheesy pasta)

1 (16 oz) box rigatoni pasta
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1 (14.5 oz) can diced or petite
diced tomatoes
1/2 tsp. Italian seasoning
1/2 tsp. salt
2 C. (about 8 oz) shredded
mozzarella cheese
1/2 C. (about 2 oz) shredded
Parmesan cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta accordg. to pkg. directions;
drain. In large skillet over medium-high
heat, cook gr. beef – drain. Reduce heat
to medium; add onion & garlic & cook
until onion is just tender, about 3 minutes.
Add spag. sauce, diced tomatoes & juice,
Ital. seasoning & salt – stir to combine. Heat
until mixture just begins to bubble; remove
from heat. Add cooked pasta & stir to
combine until pasta is coated with sauce.
Layer half the mixture in prepared dish;
top with half mozz. & Parm. cheese – spoon
remaining mixture on top & top with
remaining cheeses. Bake 25-30 minutes
until cheese is melted. Let stand 5-10
minutes before serving. Serves 8-10

NOTE:
-You can substitute penne or ziti
pasta (or any other pasta you like)
-you can substitute Ital. sausage
for gr. beef (or a combination of both)

(recipe: thekitchenismyplayground.com)
———————————

Sheet Pan Biscuits w/Bacon/Cheddar &
Herbs  (Makes 12 biscuits)

1/4 lb. (about 4) thick slices bacon, coarsely
chopped
4 C. flour (plus additional for dusting surface &
cutting dough)
1 T. baking powder
1 tsp. baking soda
1 tsp. cayenne pepper
2 tsp. kosher salt
1 C. cold, unsalted butter, cut into small cubes
2 C. slightly packed, coarsely grated Cheddar
cheese
1/3 C. finely chopped chives
2 T. packed thyme leaves
1 1/2 C. cold buttermilk, well-shaken
1/4 C. maple syrup, divided
salt
ground black pepper
=
Preheat oven 425 degrees F.
In medium skillet over medium-high
heat add bacon – cook, stirring, until
bacon is crisp & fat is rendered, about
7 minutes. Remove bacon to paper towel-
lined plate.
Brush a 9″ X 13″ quarter sheet pan with the
bacon fat from skillet & line sheet with
parchment paper – brush paper with more
bacon fat. Reserve remaining bacon fat.

In large bowl combine flour, baking powder,
baking soda, cayenne & salt. Add butter –
using pastry blender or 2 knives, cut butter
into flour until butter is pea-sized. Using your
hands, break up butter into smaller pieces &
incorporate flour until mixture resembles
coarse meal. Add Cheddar, chives, thyme &
bacon – mix to incorporate.

In a bowl combine buttermilk, 1 T. reserved
bacon fat, 2 T. maple syrup – add wet
ingredients to dry & mix just to incorporate.
Lightly dust work surface with flour & turn
out dough onto surface. Knead 2-3 times
until dough sticks together – do not over
knead.

Pat dough into a 7″ x 11″ rectangle about
1 inch thick, using flour under surface to
prevent sticking. Using a floured knife,
cut dough into 12 squares, 3 X 4 inches ea.
Place squares on prepared sheet, spacing
closely together but not touching.

In small bowl combine 1 T. reserved bacon
fat with 2 T. maple syrup – brush tops of
biscuits with mixture & sprinkle tops with
salt & black pepper. Bake 25-30 minutes
until tops are golden brown & biscuits are
just baked through. NOTE: tent biscuits with
foil if tops are browning too fast.
Remove from oven & let cool slightly before
serving. Makes 12 biscuits

(recipe: food.com)
—————————–

Apple Pie Egg Rolls

2 T. butter
3 C. apples, peeled/cored/diced
1/4 C. brown sugar
1/2 tsp. cinnamon
10-12 egg roll wrappers *
–
oil, for frying
powdered sugar, for dusting
caramel sauce – for dipping
(like an ice cream sauce – heated)
=
In medium pan melt butter; add
apples, brown sugar & cinnamon.
Cook over medium-high heat, stirring
often until apples are tender – pour
into a bowl & refrigerate until cool,
about 30 minutes.
–
Remove egg roll wrappers from pkg.
& place 2 heaping tablespoons of
apple filling in center of each roll.
Wet edges with water & roll up to
seal edges – use a dab of water to
secure the tip of the wrapper –
repeat with remaining ingredients.
–
TWO METHODS TO PREPARE:
Fry:
Line a plate with paper towels
In skillet, preheat oil to 350 degrees F.
Fry each egg roll about 4-5 minutes
until brown & crispy & place on
paper towel-lined plate. Dust tops
with powdered sugar & serve with
a caramel sauce.
(OR)
BAKE:
Preheat oven 375 degrees F.
Place egg rolls on a greased baking
sheet (or use parchment paper)
Bake 20-25 minutes until golden
brown. Brush a bit of melted butter
(or use butter spray) on each; dust
with powdered sugar & serve
with caramel sauce.

*You can usually find egg roll wrappers
in the refrigerated section of the fruit/
vegetable section

(recipe: 07recipes.com)
————————–

Pina Colada Fluff

1 (3.4 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweetened coconut
1/2 C. chopped nuts
–
In large bowl combine pudding mix &
crushed pineapple (undrained) – stir
until completely combined. Fold in
Cool Whip, rum extract, marshmallows,
coconut & nuts. Chill until ready to serve.
Serves 8

(recipe:  momontimeout.com)

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

Try to stay safe & healthy!

Hugs;

Pammie

Life is Good!

Woke up to about an inch of snow on the ground, but sunny & 34 degrees F. Supposed to be a little more snow tomorrow, but today & tomorrow are supposed to get up to the 40’s so I’m guessing it will melt (hopefully).

How to explain yesterday? You might remember my problems with the Kroger ‘order on line/pick up at store’ situation of last week? (ordered groceries, my credit card got hacked, Kroger said I couldn’t change the card to a new #, ‘thought’ I cancelled the order due for pick up yesterday). Last night around 6:30 p.m. I was making dinner when we got a call from Kroger asking why we didn’t pick up our groceries that were due for pick up at noon? I explained the above situation and the lovely lady said: “Oh, NO – I’ve seen my manager change a charge; the transaction is NEVER done until you pick up the groceries – of COURSE we can take another card!” So, fast forward – we picked up the order (actually got the lovely lady who called us as the person bringing out our order.) Got home – fast forward: went on my computer and what to my wondering eyes does appear but a Kroger Survey! Did I like my experience with their pick up method? I was able to explain the entire situation AND there was even a place at the end to commend an employee – I was SO glad we could do that for the lovely lady who called us. WOW! (addendum: I still have in the Kroger order which is being delivered tomorrow! Adjusted that one & decided that we’d go ahead – we can always freeze bread, meat, cheese! CRAZY!!!

Took a picture of the (almost done) baby blanket I’m working on – a friend wanted to see it so here’s what it looks like now: (it reminds me of a rainbow or dyed Easter eggs!)

I still have LOTS of baby yarn to work with; am researching trying to knit mitered squares:

It’s basically knitting squares – my problem is when I try them they come out as KITES, not squares – we’ll see where this goes . . .

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

Apple Pie Skillet Biscuits

1 (8 count) tube refrigerated biscuits
3 T. salted butter, melted
1/3 C. light brown sugar, packed
1/2 T. cinnamon
1/4 tsp. apple pie spice*
1 (21 oz) can apple pie filling
2 T. powdered sugar
splash of milk
1/3 C. chopped nuts (walnuts or pecans)
–
Preheat oven 375 degrees F.
Brush an oven-safe skillet with
butter & place biscuits in pan,
brushing both sides with remaining
butter. In a bowl mix brown sugar,
cinnamon & apple pie spice – set
aside 1/3rd of mixture & sprinkle
rest on top of biscuits.
Using kitchen shears, chop pie filling
into small pieces right in the can – spoon
evenly over biscuits & sprinkle top with
reserved brown sugar mixture.
Bake, uncovered, 35-45 minutes (depending
on size of biscuits) until puffy & cooked
through in the center (check with a toothpick
inserted into center – should come out clean).
Remove from oven & allow to cool on a rack
10 minutes.
In a bowl mix powdered sugar with just a
tiny splash of milk – stir; adding more milk
as needed for a thick but pourable glaze
consistency. Drizzle glaze all over & sprinkle
with chopped nuts – serve
immediately. Makes about 4-6 servings.

*Substitute: a dash of cinnamon, nutmeg &
allspice

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

Mini Breakfast Cheddar/Broccoli/
Bacon Quiches

1 (10.5 oz) can cream of mushroom
soup, undiluted
1 (10 oz) pkg. chopped/frozen broccoli
cuts, thawed & well-drained
6 slices bacon, cooked/drained/roughly
chopped (about 3/4 C.)
1/2 C. Bisquick baking mix
1/4 C. milk
3 eggs
1/2 C. shredded Cheddar cheese
–
Preheat oven 375 degrees F.
Spray 12 (2 1/2 inch) mini muffin
cups with nonstick cooking spray.
In medium bowl stir soup, broccoli,
bacon, Bisquick, milk, eggs & cheese.
Spoon about 1/4 C. mixture into each
muffin cup. Bake 30 minutes until
quiches are golden brown & a knife
inserted into center comes out clean.
Let quiches cool in pan on a wire rack
about 5 minutes. Remove quiches from
pan & serve. Serves 6

(recipe: campbells.com)
———————–
Walking Taco Casserole

1 1/2 lb. ground beef
1/3 large onion, chopped
1 can green chiles, (small can)
1 can enchilada sauce
2 oz. cream cheese
1 bag Fritos corn chips
1 bag shredded cheese (Cheddar or
your choice)
3/4 C. shredded lettuce
1/2 C. diced tomatoes
16 salsa
8 oz. sour cream
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick cooking
spray.In skillet brown ground beef with onion;
drain. Add green chiles, ench. sauce & cream
cheese.

Layer in following order:
Fritos
meat mixture
shredded cheese
–
Bake 15-20 minutes until cheese is bubbly.
Top individual servings with lettuce, tomatoes,
salsa, sour cream, as desired.

(recipe: 99easyrecipes.com)
———————————

Crockpot Spaghetti Squash w/Meatballs

4 lb spaghetti squash, washed & prick
skin with a knife multiple times on all
sides*
2 lb. ground beef
1 (24 oz) jar marinara sauce, divided
2 T. dried minced onion
2 tsp. minced garlic (poster uses freeze-dried)
2 tsp. Italian (or pizza) seasoning
2/3 C. shredded Parmesan cheese
2 eggs
–
Garnish: shredded Mozzarella and/or
Parmesan cheese
salt, to taste
=
After scoring spaghetti squash, wrap it in
foil & place in 6 qt or larger crockpot. In
large bowl mix 1/2 C. marinara, beef, onion,
garlic, seasoning, Parm. cheese & eggs –
for into 24 meatballs. Carefully place
meatballs around squash in crockpot,
stacking as necessary but do not press them
together. Cover & cook on High 4-6 hours
until meatballs are cooked to 165º degrees &
you can easily insert a knife into squash.
Carefully remove squash – it will be HOT.
Slice squash in half & scoop out seeds –
discard seeds. Allow squash to cool briefly
before handling further.
Carefully break apart meatballs in crockpot &
stir in remaining marinara sauce. Use a spoon
or fork to scrape squash strands until they
begin to break off ‘shell’ & place them in the
crockpot, salting to taste – stir.
To serve: plate squash & meatballs – top with
cheese. Serves 8

*NOTE: when purchasing your spagetti squash
pay attention to shape – try to find one that
will easily fit in your crockpot.
IF YOUR CROCKPOT LID doesn’t totally close
you can use foil around the lid & top to keep
the heat in

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

Skillet Lasagna w/ Home made
tomato sauce

Sauce:
3 T. olive oil
3 cloves garlic, sliced
pinch hot pepper flakes
2 T. tomato paste
1 jar strained/pureed tomatoes
1 plum tomato, finely chopped
1 tsp. sea salt
1/4 tsp. black pepper
2 T. fresh torn basil

(Makes 2 3/4 C. sauce)

Lasagna:
9 lasagna noodles, broken into 1/3rds
2 C. sauce (above)
1/3 C. grated Parmesan cheese
3/4 C. ricotta cheese
1 C. shredded mozzarella cheese
2 T. fresh torn basil
=
Sauce:
Heat oil in large (high-sided)skillet over
medium heat. Cook garlic & hot pepper
flakes until golden, 1-2 minutes. Stir in
tomato paste – cook 1 minute. Stir in
jarred & fresh tomatoes, salt/pepper –
bring to boil. Reduce heat to medium-
low; cook 10-15 minutes until sauce
thickens slightly. Stir in basil leaves.
(For thicker/richer/sweeter sauce, cook
1-2 hours)

Lasagna:
Preheat boiler in oven & position rack
in middle position.
Cook noodles accordg. to pkg directions,
drain, reserving 1/4 C. pasta water. Bring
sauce to boil – toss in cooked noodles,
reserved pasta water & Parmesan. Dot
with ricotta cheese & sprinkle with
mozzarella cheese. Broil 3-5 minutes until
cheese melts. Sprinkle top with torn basil.
Serves 4

NOTE: OVEN METHOD:
Preheat oven 425 degrees F.
Toss cooked noodles with pasta water &
cold tomato sauce. Layer with ricotta,
mozz & Parm. cheese in oiled 10-inch skillet
or baking dish. Cover with foil & bake 15
minutes. Remove foil & bake 10-15 minutes
longer until golden brown & bubbling.

(recipe: cbc.ca/life etc.)
—————————-

Crockpot Italian Wedding Soup

1 lb. cooked meatballs
6 C. chicken broth
1 T. minced garlic
1 T. Italian seasoning
1 carrot, chopped
3 green onions, chopped
3 ribs celery, chopped
10 oz. pkg. frozen riced cauliflower
3 oz. fresh baby spinach
–
garnish: shredded Parmesan cheese
=
Place cooked meatballs in 6 qt. crockpot.
Pour broth over top & add all remaining
ingredients (except spinach & Parm. cheese)
Cover & cook on High 2-3 hours (or Low 4-6
hours). Stir in spinach & serve in bowls
topped with Parm. cheese. Serves 6

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

30-Minute Skillet Chicken Cordon Bleu
Pasta

1 (12 oz) pkg. bowtie pasta, cooked
accordg. to pkg. directions
2 T. butter
1 C. chicken broth
2 C. half & half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover, diced)
8 slices Swiss Cheese
1 1/4 C. Italian Panko bread crumbs
(Italian bread crumbs work, also)
–
In large, deep OVEN SAFE skillet melt
2 T. butter on medium-high heat. Add
chicken broth, half & half, both cans
soup – whisk to combine. Add mustard,
onion powder, salt/pepper – stir & bring
to simmer, stirring occasionally.
Allow to simmer 4-5 minutes until slightly
thickened. Add chicken, ham, sour cream &
cooked/drained pasta – stir well to
combine (adjust salt/pepper to taste)
Lay Swiss cheese slices over mixture.
Sprinkle bread crumbs on top.
Turn oven broiler on.
Place skillet under broiler & allow cheese to
melt & breadcrumbs to get golden brown.
(watch it so you don’t burn top). Allow
skillet to cool on counter a few minutes
then serve. Serves 6-8

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

Brown Sugar Pie

Filling:
1 1/2 C. brown sugar
2 T. flour
2 eggs
4 T. butter or marg., melted
1/2 C. milk
1/4 tsp. lemon extract
===
1 (9 inch) unbaked pie crust
–
Optional topping:
Whipped cream
Cool Whip (thawed)
Ice cream
====
Preheat oven 350 degrees F.
In bowl combine all filling ingredients,
mixing well with wire whisk. Pour into
unbaked pie shell & bake 50-55 minutes.
Pie will rise up while cooking & later
will go down when cooled. Serve with
optional toppings. Makes 1 pie

(recipe: thesouthernladycooks.com)

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

 

Well, that’s what’s happening around here lately;
hope you are all well. I’m still (like probably all of you)
trying to keep positive that this virus situation will
soon be over but, at the same time, wary of what
will come. Praying for peace of mind for all of us
during this.
There WILL be and end to this!

Hugs;

Pammie

PS: Gas prices here are now $1.19/9 a gallon! WOW!

We made it for another week!

Things are going well at my house; we’re all healthy and not suffering from lack of food. I started another baby blanket – this time I decided to try to use up some of the many ‘little bits’ of baby yarn I have (not enough to make something big but still useful). I’m really happy with how it’s coming out – have sent a picture to several of my friends and the general response is they love all the colors; I’ll show you when it’s done.

On the food ordering scene it’s a long story. I’ll sum it up by saying someone hacked my credit card to the tune of $193.93 by charging things to a Kroger & CVS 45 minutes from where I live. I have never BEEN to that city before so called the bank – they cancelled the card & are issuing me a new one. That’s good EXCEPT my current Kroger order was charged on that card! After 53 minutes on hold at Kroger it turns out once you hit the SUBMIT bar on the order, whatever you used to pay for the items is LOCKED IN – no changing it. There went our Monday groceries coming! Had to go back into the order-on-line site & re-order all my groceries (I’m learning – now I write down each item so I have a reference, both for me AND for a check off when the groceries arrive.) This time there were (again) no pick up slots for a week+ . . . I did the next-best-thing and hit DELIVERY. It’s $9.99 but at least we get the groceries this coming Weds. between 4-6 p.m. Sometimes ya just gotta do what ya gotta do – right?

I’ve been seeing some interesting recipes, some using basic ingredients so I’m going to try to submit some here for you (not all of them are like that, but some).

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

Chocolate Cobbler

1 C. self-rising flour*
3/4 C. sugar
2 T. cocoa powder
1/2 C. milk
1 tsp. vanilla
2 T. vegetable oil

Topping:
3/4 C. brown sugar
1/4 C. cocoa powder
1 3/4 C. hot water
–
Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish with
nonstick cooking spray.
In medium bowl mix flour, sugar &
cocoa (BATTER). Add milk, vanilla &
oil – mix well until it becomes a thick
brownie-like batter – pour into
prepared pan.
In separate bowl mix topping ingredients &
sprinkle over batter. VERY slowly, pour
hot water over dry mixture & batter.
(don’t stir)
Bake 40-45 minutes.

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: southernplate.com)
————————

Baked Cheese & Broccoli Patties

2 tsp. vegetable oil
2 cloves garlic, minced
1/2 onion, chopped
1 (12 oz) bag frozen broccoli, thawed
3/4 C. Panko bread crumbs
1/2 C. sharp Cheddar cheese, shredded
1/3 C. Parmesan cheese, shredded
2 eggs, beaten
salt/pepper, to taste
–
Preheat oven 400 degrees F.
Line a baking sheet with foil then
lightly spray with nonstick cooking
spray. In a small pan over medium
heat, heat oil. Add garlic & onions;
season with salt/pepper & saute
until onions & garlic are tender.
Set aside to cool.
Place thawed broccoli on a kitchen
towel – wrap towel around broccoli &
squeeze out excess moisture. Place
broccoli in large bowl & add onion/
garlic – mix gently. To same bowl add
Panko, cheeses, eggs, salt/pepper –
mix & form into patties then place
on prepared baking sheet.
Bake 15 minutes; flip patties &
bake another 15 minutes until brown &
crispy. Makes 8  patties

(recipe: mama’s favorite recipes – FB)
——————–
Pan-fried Potatoes

5 medium russet potatoes, sliced*
3 T. vegetable oil
1/2 onion, chopped or sliced
1/2 tsp. salt
1/2 tsp. black pepper
–
Place oil in large skillet (poster uses cast iron)
& heat to medium-high heat.
Add potatoes to skillet; cover skillet with lid &
cook 10-15 minutes until browned & about
half-way cooked. Season liberally with salt/pepper.
(if you don’t want to use onions, you can use onion
powder and/or garlic powder).
Add onions & cook an additional 10 minutes
without the lid. Stir occasionally until potatoes are
cooked through. You know when they’re fully
cooked when they become more translucent &
golden/crispy. Serves 6

*Poster randomly peels potatoes then thinly
slices them

NOTE: Make sure you don’t add onions until
halfway point – if you add them too early
you will have burnt onions

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

Romano Chicken for Two

2 chicken breasts
1/2 C. flour
2 T. Romano cheese (can use
Kraft in a jar)
salt/pepper, to taste
1 egg, beaten
2 tsp. water
=
Pound chicken to about 1/2″ thick.
Heat a skillet on medium-high heat;
add a little oil.
In small bowl whisk egg & water.
In a shallow pan (like a pie pan) or
a zip-lock bag, add flour, salt/pepper
& coat chicken lightly. Dip in egg
& cover with Romano cheese – place
in skillet – cook until golden brown.
Serves 2

Can be served with spaghetti sauce
(or) Alfredo sauce & cooked spaghetti

(recipe: copykat.com)
————————

Crockpot Sticky Chicken

3/4 C. brown sugar, divided
1/4 C. soy sauce, divided
1 tsp. ground ginger
1 tsp. minced garlic
1/4 tsp. cayenne pepper
4 lb. chicken thighs
1 (6 oz) can tomato paste
1/8 C. water
–
In large bowl combine 1/4 C. brown sugar,
2 T. soy sauce, 4 oz. tomato paste, ginger,
minced garlic & cayenne. Place chicken in
crockpot & pour bowl ingredients on top.
Cover & cook on Low 4 hours until chicken
is done. Remove chicken when cooked &
place in a baking dish.
–
Preheat oven broiler
In small bowl combine remaining tomato
paste, 1/2 C. brown sugar, water & soy
sauce – brush over chicken & broil about
5 minutes. Serve immediately. Serves 6

(recipe: eatingonandime.com)
———————-

Crockpot Corn Chowder

32 oz. chicken broth
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
4 C. diced Yukon Gold potatoes (about 1 lb)
1/2 C. diced white onion
1 red bell pepper, diced
3/4 tsp. dried thyme
1/4 tsp. black pepper
16 oz. bacon, sliced – cooked/drained

Add at end of recipe:
1 C. heavy cream
salt, to taste
–
Place all ingredients in crockpot except
cream. Cover & cook on High 4 hours
(or) Low 8 hours. When cooking time is
done, stir in cream. Adjust salt, if needed.
Serves 8

NOTE:
You can use ham, turkey bacon, or cooked
ground sausage instead of bacon

You can freeze leftovers – Place chowder in
freezer containers or ziplock freezer bags.
Freeze up to 3 months. Thaw in fridge
for about 24 hours before heating. Warm
in microwave or on stovetop

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

Chicken & Wild Rice Casserole

1 box (Uncle Ben’s) Long Grain Wild
Rice mix (6 oz)
10-12 oz. can chicken, drained
1 (15 oz) can green beans, drained
1 (10 oz) can cream of mushroom
soup
1 tsp. onion powder (optional)
1/2 C. sliced almonds
–
Preheat oven 350 degrees F.
Cook rice accordg. to pkg. directions
in pot large enough to mix casserole in.
Once rice is cooked, stir in rest of
ingredients until well combined –
spoon into pie plate or casserole dish.
Bake 20-30 minutes until heated
through & bubbly. Serve warm.
Serves 4

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

Quick & Easy Biscuit Rolls

1 C. self-rising flour*
1/2 C. milk
2 T. mayonnaise
–
Preheat oven 400 degrees F.
Spray 6 muffin cups with
nonstick cooking spray (or use liners).
In bowl mix flour & milk – stir well.
Add mayo; stir until mixed & spoon
into prepared muffin tins, filling
1/2 full.
Bake 10-12 minutes until golden.
(Recipe can be doubled to make 12.)

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: gooseberrypatch.com)
———————————
Peanut Butter Apple Crisp

1 C. flour
1 1/2 C. brown sugar, packed
1 tsp. cinnamon
3/4 C. creamy peanut butter
1/3 C. butter, softened
6-8 tart apples, peeled/cored/
sliced thin
2 T. lemon juice
1 tsp. lemon zest
–
Optional: serve with vanilla ice cream
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
combine flour, brown sugar &
cinnamon. Cut in peanut butter &
butter until mixture resembles coarse
crumbs. Arrange apple slices in prepared
pan & sprinkle with lemon juice & zest.
Top apples with crumb mixture.
Bake 35-45 minutes.
Serve warm, topped with ice cream,
if desired.
Serves 10-12

(recipe: gooseberrypatch.com)

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

Hope you are all well & ‘enduring’ during this.

Hugs;

Pammie

Hanging in there and … leftovers

Hoping you are doing well at coping with all that’s going on currently (Covid-19). I was thinking back on all that’s happened in the past two months – who would have thought back then that our lives would come to an (almost) crashing halt in such a short time period? At first it seemed like it was just in China/overseas and we would be spared – that ‘dream’ didn’t last long. Next (in my thoughts, anyway) it seemed like it wouldn’t really effect our lifestyles HERE that much – but I was sadly mistaken. I well remember the first time I heard that our governor (Michigan) was very shortly going to issue a Stay At Home Order – March 10th. I had just completed grocery shopping and stopped at our local drugstore where several people were deep in conversation about the coming news. I must be very naive because it STILL didn’t really MEAN much to me (little was I to imagine!). Since then we have gone from ‘kind of hearing, not really totally comprehending’ to feeling in shock, to finally accepting the ruling. After the beginning Governor’s Order, I think I’ve been OUT (as in ‘out of my house/in my car’ a total of 4 times: 2 to mailbox, 1 to deposit a check at the drive-through bank & 1 to pick up groceries IN MY CAR). My days have gone from being pleasantly filled with ‘things to do’: grocery shopping, post office, babysitting, my special needs group, church/choir practice – you get the idea – to waking up and trying to find things to keep me amused. As my oldest son said: “Every day seems like the last – they all just blend together.” I agree. I’m HAPPY if I did 1 thing productive in a day now (count that as small as doing a load of laundry/running the dishwasher!). Again – WHO WOULD HAVE THOUGHT? BUT – during all of this I have to remember: WE ARE BLESSED! This time is not like during the Depression where people went hungry, or the Stock Market Crash where people committed suicide because of total monetary ruin, or the Recession – no food/no money/sometimes no homes. Yes, there ARE people who are really hurting for money right now. I NEED to remember that I have a roof over my head, clothes & shoes to wear, food in the house and our money situation is (for now) stable. No police/authority are breaking down my door to haul me away. I have my Lord to guide, keep, protect and comfort me. We are DOING ALRIGHT! We WILL get through this. Yes, at this point, it might ‘seem’ like it’s never going to end, but there WILL be an END to all of this! (on a light note, people on Facebook are posting a question: Where’s the first place you will go when you are no longer confined to your home?) Good question! I have several answers; depends on the day – if it’s Sunday – CHURCH, of course!; visit our favorite local restaurant, visit AND HUG our family who don’t live with us! HUG LOTS of friends. Oh! on another note: several are speculating that people will no longer HUG due to all the scares going on right now – no physical contact. Somehow I just don’t see that as happening – it may take a while but PEOPLE NEED TO HUG! I know I NEED TO HUG and be hugged!

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

Here are some ‘after holiday’ recipes for you:

Toll House Chocolate Chip Pie

1 (9 inch) unbaked deep-dish pie crust
2 eggs
1/2 C. flour
1/2 C. granulated sugar
1/2 C. brown sugar, packed
3/4 C. (1 1/2 sticks) butter, softened/
room temp.
1 C. semi-sweet chocolate chips
1 C. chopped walnuts
=
Optional: vanilla ice cream for topping
–
Preheat oven 325 degrees F.
In large bowl, using elec. mixer, beat eggs
on High until light & foamy. Add flour &
both sugars – mix until combined. Add
butter – mix until completed combined.
Stir in choc. chips & nuts – mix until
combined in batter – spoon mixture into
pie crust. Bake 50-60 minutes until a sharp
knit inserted in center comes out clean.
Cool on wire rack 30 minutes. Serves 8
(serve with vanilla ice cream, if desired)

(recipe: afamilyfeast.com)
——————————

Cheesy Ham, Chicken & Wild Rice Casserole

2 (4.3 oz, ea) boxes Rice a Roni Long
Grain & Wild Rice
2 T. butter
3 1/2 C. water
2 (10 oz, ea) cans cream of chicken soup,
undiluted
1 1/2 C. milk
2 C. Colby Jack cheese, shredded
1/4 tsp. black pepper
1 1/2 C. cooked ham, chopped
1 1/2 C. cooked chicken, shredded
(rotisserie works well)
1/2 C. Parmesan cheese
–
Preheat oven 350 degrees F.
In large deep skillet pour both boxes
Wild Rice & seasoning packets. Add
2 T. butter & 3 1/2 C. water – stir.
Bring to boil over medium-high heat.
Cover & reduce heat to simmer –
cook 15-20 minutes until rice is tender.
Remove from heat & fluff rice using a fork.
Spray 3 qt. casserole dish with nonstick
cooking spray – spread cooked rice in
bottom of dish. In small bowl add 2 cans
soup & 1 1/2 C. milk. Add Colby/J. cheese
& 1/4 tsp. pepper – stir to combine well.
Sprinkle ham & chicken on top of rice; pour
soup mixture on top & stir so that all
ingredients are well incorporated. Sprinkle
1/2 C. Parm. cheese on top.
Bake, uncovered, 30-40 minutes until top
is crispy & golden. Allow pan to sit on counter
about 10 minutes (it will continue to thicken
up a bit as it sits.) Serves 6

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

Unleavened 4-Ingredient Tortillas

3 T. oil (vegetable or olive)
2 C. all purpose flour
1 C. water
1/2 tsp. salt
–
Place all ingredients in large bowl –
stir with a spoon until dough is formed.
Lightly place some flour on  counter &
turn dough onto surface. Knead just a
few times until smooth. Separate dough
into 8 sections & roll each section into
a ball. Using a rolling pin, roll each ball
out into a thin circle about 6-7 inches in
diameter. Lightly spray a medium nonstick
skillet with cooking spray & place over
medium heat. Add tortillas, one-at-a-time,
& cook about 1 minute on each side (or
until lightly browned. Serve warm.
Makes 8

(recipe: southernplate.com)
———————————
Crockpot Ham & Beans

20 oz. pkg Great Northern beans*
2 C. diced (cooked) ham
1 yellow onion, diced
3 carrots, peeled, diced
3 stalks celery, diced
2 tsp. dried thyme
1/4 tsp. black pepper
8 C. chicken broth
–
salt, to taste
–
Place beans in a colander – sort out
any debris. Rinse in cold water & add
to crockpot. Add all ingredients except
salt; stir. Cover & cook on High 6-7
hours without opening lid during cooking
time. When fully cooked, taste & adjust
salt. Serves 12

*Poster used Hurst’s Hambeens Great
Northern Beans with ham flavoring:
she added the ham flavor packet at the
end of cooking time & stirred.

(recipe: themagicalslowcooker)
——————–

Crockpot Onion Potatoes

2 lb. potatoes, peeled/sliced thin
1 envelope dry onion soup  mix
1/2 C. olive oil
14 C. butter, melted
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. dried parsley
1/2 tsp. dried oregano
salt, to taste
–
Spray insides of 4 qt. crockpot with nonstick
cooking spray. Layer sliced potatoes in
bottom of crockpot. In a bowl mix
remaining ingredients & pour over
potatoes. Gently toss potatoes until
they are all coated. Cover & cook on
High 2 hours, stirring occasionally.
Serves 4

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

Ham Fried Rice

1 small onion, chopped
1/2 pkg. fresh mushrooms, chopped
3 carrots, chopped
2 green onions, chopped
1 T. garlic, minced
4 C. cold, cooked rice
2 T. olive oil, divided
2 T. soy sauce
1 1/2 C. cooked ham, chopped
1 tsp. sugar
1/2 tsp. sesame oil
2 eggs, whisked in a bowl
salt/pepper, to taste
–
Heat large skillet – add 1 T. oil, garlic,
onions, carrots & mushrooms; season
with salt/pepper. Saute until crisp-tender,
about 7 minutes. Add 1 T. oil, cold rice,
soy sauce, ham, sugar & sesame oil –
stir to incorporate well. Cook, stirring,
until all of rice is heated through &
starts to brown just a bit. Push rice
mixture over to one side of skillet.
Pour whisked eggs into open side
of skillet – stir until cooked (like
scrambled eggs), then stir into
rice mixture. Taste & adjust
salt/pepper, to taste.
Remove from pan & stir in green
onions.  Serves 6

(recipe: jamiecooksitup.net)
————————

Salisbury Steak

Patties:
1 lb. ground beef
1 large egg
1/3 C. bread crumbs
1 T. ketchup
1 T. Worcestershire sauce
1 clove garlic, minced
kosher salt/black pepper
1 T. olive oil

Gravy:
2 T. unsalted butter
1 onion, chopped
2 sprigs thyme
1/2 C. mushrooms, sliced thin
2 T. flour
1 T. Worcestershire sauce
1 T. tomato paste
1 C. beef stock
kosher salt/black pepper
=
To make patties:
In large bowl combine beef, egg, bread
crumbs, ketchup, Worc. sauce & garlic –
season with salt/pepper & form into
4 oval patties.
In large skillet over medium heat, heat oil.
Sear both sides of patties until a crust
forms, about 5 minutes per side – transfer
to a plate.

To make gravy:
Wipe out skillet – add butter, onions &
thyme – stir about 6 minutes until onion
becomes translucent. Add mushrooms &
cook about 4 minutes until brown & tender.
Sprinkle onions & mushrooms with flour &
stir until fully coated – cook another 2 minutes
then add Worc. sauce, tomato paste & beef
stock; stir to combine & season with salt/
pepper. Bring gravy to a simmer & return
patties to skillet. Cover & cook 10-15 minutes
until patties are done & sauce has thickened.
Plate patties & top with gravy. Serves 4

(recipe: delish.com)
————————–

Double Chocolate Oat-Bottom Brownies

Oat Layer:
1 C. quick oats
1/2 C. flour
1/2 C. brown sugar
1/4 tsp. baking soda
6 T. unsalted butter, melted

Brownie Layer:
3/4 C. granulated sugar
1/4 C. unsalted butter, melted
1 oz. chocolate (semi-sweet or milk),
melted/cooled
1 large egg
2/3 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 C. milk
1 tsp. vanilla

White Chocolate Fudge Layer;
1 oz. white chocolate
2 T. unsalted butter
1 C. powdered sugar
1 tsp. vanilla
2 T. hot water
–
Preheat oven 350 degrees F.
Line a 9 X 9″ baking dish with
parchment paper.
In medium bowl mix quick oats, flour,
brown sugar & baking soda; stir in
butter until combined. Press mixture
into bottom of prepared pan & bake
10 minutes.

Brownie Layer:
In small bowl whisk flour, baking powder
& salt. In another bowl (or measuring cup)
mix milk & vanilla.
In medium bowl whisk sugar, melted butter,
melted chocolate 1 large egg; whisk until
well combined. Whisk in half of flour mixture,
followed by milk/vanilla – add final half of flour
mixture – pour over baked oat layer & bake
25 minutes. Allow to cool completely before
adding white chocolate topping.

White Chocolate Fudge layer:
In small saucepan over Low heat, melt white
chocolate & butter, stirring constantly. Once
melted, add powdered sugar & vanilla (mixture
becomes very thick & clumpy at this point).
Blend in 2 T. hot water & stir until mixture is
smooth – pour over cooled brownies layer
& allow to set. Cut into 16 bars.

Store bars in airtight container up to 5 days

(recipe: twosugarbugs.com)

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

I hope that my thoughts on the current global
situation weren’t too disturbing to you. We are all in
this situation, to one degree or another – I’m praying
that we will ALL come out of it. There are lessons to
learn – I don’t want this to make me bitter towards
anyone/group/persons in charge. I truly think that
our mental state affects our physical states –
TRY to be healthy and safe;

Hugs;

Pammie

Phillippians 4:19
“My God shall supply all your need
according to His riches in glory by
Christ Jesus”

Happy Easter, 2020!

Just a few more recipes – in case you might need them!

Strawberry Pretzel Squares

2 C. finely crushed pretzels
1/3 C. butter, melted
1/3 C. unsweetened applesauce
1/2 C. sugar, evenly divided
1 1/2 (8 oz, ea) pkgs. cream cheese
2 T. milk (poster used fat-free)
1 C. Cool Whip, thawed
2 C. boiling water
1 (6 oz) pkg. strawberry Jell-O
1 1/2 C. cold water
4 C. sliced fresh strawberries
–
Preheat oven 350 degrees F.
In a bowl mix crushed pretzels, butter,
applesauce & 1/4 C. sugar – press into
bottom of 9 X 13″ baking pan – bake
10 minutes. Cool.
In large bowl using elec. mixer, beat
cream cheese, milk & remaining sugar
until blended. Stir in Cool Whip & spread
over cooled crust. Refrigerate.
In a large bowl add boiling water to
dry Jell-O – stir 2 minutes until completely
dissolved. Stir in cold water & refrigerate
about 1 1/2 hours until thickened. Stir in
sliced strawberries & spoon over cream
cheese layer. Refrigerate 3 hours until
firm. Serves 20 (serving size: 1 square;
20 squares per pan)

(recipe: Facebook)
___________________

Reese’s Peanut Butter Fluff

8 oz. cream cheese, softened
1 (3.9 oz) box instant vanilla or
chocolate pudding mix
1 1/2 C. milk
1 C. creamy peanut butter
1 (8 oz) tub Cool Whip, thawed
25 Reese’s miniature peanut butter
cups, halved
1 (8 oz) bag Reese’s mini
3/4 C. mini chocolate chips
=
Suggested ‘dippers’:
sliced apples, graham crackers, Nilla wafers,
chocolate graham crackers, peanut butter
cookies – or a spoon
=
In large bowl using elec. mixer, beat
cream cheese with pudding mix until
smooth (will take a few minutes). Slowly
add the milk, 1/4 C. at a time, making
sure it’s completely incorporated before
adding more. Add peanut butter & mix
until fully combined. Fold in Cool Whip
until mixture is smooth, creamy AND
fluffy. Fold in Reese’s candies & choc.
chips. Cover & chill at least 2 hours.
Serve with dippers (see above)
Serves 20

(recipe: momontimeout.com)
———————————–
Baked Custard

6 eggs
6 C. milk
1/2 C. sugar
1 1/2 tsp. vanilla
1/8 tsp. salt
=
Garnishes: whipped cream,
dusting of cinnamon or nutmeg
–
Preheat oven 325 degrees F.
In large bowl whisk eggs until well
beaten. Add milk, sugar, vanilla &
salt; whisk well & pour into 6-8
ungreased custard cups. Boil 1 C.
hot water & pour into a rimmed
baking pan. Place custard cups in
pan & bake 1 hour (or until a knife
inserted into centers comes out clean).
Top with suggested garnishes. Cool
to room temperature or in fridge
1 1/2 – 2 hours before serving.
Serves 6-8

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

Easy Veggie Bake

1 (16 oz) pkg. frozen broccoli, carrots &
cauliflower
1 (8 oz) pkg. vegetable-flavored cream
cheese, softened
1 (10 3/4 oz) can cream of mushroom soup
1/2 – 1 C. seasoned croutons
–
Preheat oven 375 degrees F.
Spray a 1 qt. casserole dish with
nonstick cooking spray.
Prepare frozen veggies accordg. to pkg.
directions; drain & place in large bowl.
Stir in soup & cram cheese; mix well &
pour into prepared dish – sprinkle top
with croutons. Bake, uncovered, until
bubbly, about 25 minutes. Serves 4-6

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

Crockpot Chocolate Peanut Clusters

2 (16 oz, ea) jars salted, dry-roasted
peanuts
1 (32 oz) pkg. white melting chocolate,
chopped
1 (12 oz) pkg. semi-sweet chocolate chips
1 (4 oz) pkg. sweet baking chocolate, chopped
–

Add all ingredients to crockpot – stir. Cover &
cook on Low 1 1/2 hours. Turn off heat & let
stand 20 minutes. Stir until blended.
Cut several sheets of waxed paper & lay on
countertop.
Drop mixture by rounded tablespoons onto
paper. Let stand 1 hour (or until firm). Store
them in airtight container (OR) freeze up to
1 month. Makes about 56

(recipe: gooseberrypatch.com)
—————————
Crockpot Lemon Cream Spoon Cake

1 (16.5 oz) box lemon cake mix
2 large eggs, divided
1/2 C. butter, melted
8 oz. pkg. cream cheese
2 C. powdered sugar
1 T. vanilla
–
Lightly spray the insides of your
crockpot with nonstick cooking spray.
In large bowl using elec. mixer,
combine cake mix, 1 egg & butter.
Press mixture into bottom of crockpot.
In another bowl using elec. mixer,
combine remaining egg, cream cheese,
powdered sugar & vanilla until smooth.
Pour mixture on top of batter & spread
evenly. Place a few paper towels under
lid; cover with lid & cook on High
1 1/2 – 2 hours, turning crockpot insert
halfway through cooking time if your
crockpot doesn’t cook evenly.
Serves 12

(recipe: recipesthatcrock.com)
—————————–
Crockpot Egg Salad

8 large eggs
butter
salt/pepper, to taste
1/2 C. mayonnaise
1 1/2 T. yellow mustard
2 green onions, chopped (green
parts only)
–
In 6 qt. crockpot add 2 C. water.
Butter a 2 1/2 qt. oven-safe bowl &
place inside crockpot. Carefully crack
the eggs into buttered bowl, keeping
yolks from breaking. Cover & cook on
High 90 minutes to 2 hours – until
yolks set & look hard boiled. Run a
rubber spatula around edge of eggs to
loosen them from side of bowl. Carefully
remove bowl from crockpot & turn it out
onto a cutting board (use oven mitts – bowl
will be hot). Chop eggs to desired consistency
for your salad. Place chopped eggs in a bowl;
add salt/pepper, mayo, mustard & green onion
tops – stir well.

NOTE: if you use a different size bowl or
crockpot, cooking times & consistency may vary

(recipe: recipesthatcrock.com)

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

That’s all for now – sunny day out!

Hugs;

Pammie

A Few More Recipes

Easter is fast approaching – today is Good Friday. Yes, this year certainly doesn’t seem like Easter as remembered in the past BUT we can all still rejoice in our Savior’s Resurrection. He is risen! HE IS RISEN, INDEED!

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

  Mandarin Orange Cake

Cake:
1 box (Duncan Hines) Butter Golden
cake mix
1/2 C. oil
3 eggs
1 (15 oz) can mandarin oranges*

Frosting:
1 (8 oz) can crushed pineapple
1 (3.4 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed
–
Preheat oven 350 degrees F.
Spray two 9″ round cake pans with
nonstick cooking spray. Cut a round
piece of parchment paper to fit inside
the bottoms of each pan (helps cake
come out easily).

Cake:
In large bowl pour dry cake mix, oil &
eggs. Pour oranges & juice into bowl,
reserving 8 or 9 oranges for decorating
top of cake. Mix on Low about 30 seconds;
scrape bottom of bowl with spatula & mix
on medium speed 2 minutes until batter is
well combined & a bit glossy. Pour batter
into prepared pans. Bake 30 minutes until
golden brown on top & a toothpick inserted
into center comes out clean. Remove pans
from oven & let rest 5 minutes then invert
onto wire racks to cool completely.

Frosting:
In large bowl add thawed Cool Whip. Pour dry
pudding mix on top. Add crushed pineapple
with juice & mix using wooden spoon until
well combined. Place a dollop of frosting in
middle of serving plate & position 1 layer
of cake on plate. Add about 1 C. frosting to
layer & spread out. Gently place second cake
layer & frost cake top & sides. Place extra
oranges on top. (NOTE: If you’re not planning
on serving immediately, refrigerate cake.)
Serves 12

*Poster had 11 oz. cans (instead of 15 oz) can.
She measured out oranges & juice in a
measuring cup to equal about 15 ounces

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

Crockpot Green Bean Casserole

2 (10.75 oz, ea) cans cream of mushroom
soup (undiluted)
3 (14.5 oz, ea) cans green beans, drained
1/3 C. milk
1 (6 oz) can French fried onions
—
Spray insides of crockpot lightly with
nonstick cooking spray.
In a large bowl gently mix together soups,
green beans & milk until well blended –
pour into crockpot & spread evenly.
Cover & cook on Low 2-3 hours. Just
before serving sprinkle French fried
onions on top. Serves 6-8

(recipe: recipesthatcrock.com)
—————————–
Crockpot Honey Glazed Ham

7 lb. semi-boneless fully-cooked ham
(should fit a 6-8 qt. crockpot)*
2/3 C. honey
1 1/4 C. brown sugar, packed
1 C. hot water
3 T. corn starch
3 T. cold water
–
Place ham in crockpot, flat side down.
Using a fork or sharp knife, pierce
ham all over – pour honey over ham.
In small bowl mix hot water & brown
sugar – pour over ham. Cover & cook
on Low about 6 hours.
–
Drain juices into medium saucepot &
bring to boil over medium-high heat.
(as soon as it starts to boil, pour in:
In small bowl mix cornstarch & cold water.
Stir gently & frequently until glaze reaches
almost the thickness you desire (it will
thicken up more as it cools).
Cut ham into serving-sized pieces & serve
with glaze. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral cut)
cooked ham*
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup
–
Place ham in crockpot, flat side down.
Rub brown sugar all over sides of ham.
Drizzle top with juice & syrup. Cover &
cook on Low 4-6 hours.
Serves 10-12

*If your ham is a too large to cover with
crockpot lid, you can cover the top with
foil, sealing in the heat.

(recipe: recipesthatcrock.com)
——————-
Crockpot Cola Ham

7 lb. semi-boneless fully cooked ham*
1 (12 oz) can cola
1 C. packed brown sugar
1 (20 oz) can pineapple slices
(toothpicks)
—
In small saucepan heat cola &
brown sugar on medium-high,
stirring continually, until mostly
combined. Place ham in crockpot
flat side down & pour cola mixture
over ham. Using toothpicks, secure
pineapple slices on ham. Cover &
cook on Low around 6 hours.
Remove toothpicks & pineapple
slices. Slice ham & serve with
pineapple. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
———————
Crockpot Broccoli/Cheese Bake

1 box Jiffy corn muffin mix
12 oz. pkg. frozen broccoli florets,
thawed
1 stick butter, divided/melted
1 C. shredded Cheddar cheese
4 eggs, beaten
salt/pepper, to taste
1/2 C. chopped onion
–
Pour half of melted butter into
crockpot – spread evenly. Combine
remaining ingredients in bowl –
mix well – pour into crockpot &
cook on top until center sets
NOTE: cooking times will vary
for different crockpots: from
45 minutes to 3 hours, depending
on how hot your crockpot cooks.
Serves 8

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

Classic Roasted Carrots

1 1/2 bags baby carrots
1/2 C. (1 stick) salted butter, melted
1 tsp. dried thyme
1 tsp. fresh garlic, minced
salt, to taste
fresh parsley, garnish
–
Preheat oven 375 degrees F.
In large pot boil salted water until
it comes to a rolling boil. Add carrots &
cook 3 minutes. Remove carrots & pat
dry. Place carrots in a 9 inch oval dish,
or 8 X 8″ baking pan; mix in butter, thyme
& garlic – stir. Bake 25-30 minutes until
fork-tender, stirring halfway through
cooking time. Garnish with fresh parsley
& serve.

NOTE: You can use a parchment paper-
lined sheet pan – this will decrease cooking
time so keep an eye on them.

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

Bacon/Pea Salad

4 C. frozen peas (about 16 oz),
thawed
1/2 C. shredded sharp Cheddar cheese
1/2 C. Ranch salad dressing
1/3 C. chopped red onion
1/4 tsp. salt
1/4 tsp. black pepper
4 strips bacon, cooked/crumbled
–
In large bowl combine first 6 ingredients;
toss to coat. Refrigerate, covered, at least
30 minutes. Stir in bacon before serving.
Serves 6

(recipe: tasteofhome.com)
————————–

Orange & Lemon Jello Salad

2 (6 oz) boxes orange Jell-O
4 C. boiling water
1 (12 oz) container frozen orange
juice concentrate
2 (15 oz, ea) cans mandarin oranges,
drained
2 (3.4 oz, ea) boxes instant lemon
pudding mix
3 C. milk
1 C. Cool Whip, thawed
–
Pour 2 pkgs. orange Jell-O (dry) into
9 X 13″ pan – pour boiling water over
Jell-O & stir until all Jell-O has dissolved.
Spoon frozen orange juice concentrate
into hot Jell-O & stir until all of juice has
dissolved. Pour drained mand. oranges
carefully into pan. Cover & refrigerate
4 hours until set.
–
Pudding Topping:
In large bowl using elec. mixer, add both
boxes lemon pudding mix & milk. Beat on
medium-high speed until pudding is thick.
Add  1 C. (thawed) Cool Whip & stir to
combine. Carefully spoon lemon pudding
topping onto set Jell-O – spread out evenly
using a knife or spatula. Refrigerate at least
1 hour & up to 24 hrs.
Serves 12-15

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

Cherry Cream Cheese Delight

Crust:
20 graham crackers, rolled fine
1/2 C. melted butter
2 T. sugar

Filling:
2 (8 oz, ea) pkgs. cream cheese
3 T. milk
1 1/2 C. powdered sugar
1 tsp. vanilla
2 T. sugar
1 C. Cool Whip, thawed
1 can cherry pie filling
1/2 tsp. almond extract
=
Crust:
Combine all crust ingredients & press into
bottom of a 7 X 11 X 1 1/2″ rectangular
pan.

Filling:
In large bowl beat cream cheese, powdered
sugar & milk until blended & smooth – spread
over crust (it will be very thick) In medium
bowl fold vanilla & sugar into Cool Whip &
spread over cream cheese layer. In another
bowl combine pie filling with almond extract &
gently smooth over top of Cool Whip layer.
Chill overnight before serving. (Poster usually
covers it carefully with plastic wrap when
refrigerating.
Cut into squares before serving. Serves 16

(recipe: eatmovemake.com)

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

After our last experience using Kroger shop on
line & pick up at store I, again today, attempted
to do just that. THIS time (I think) I know what
to do so I set about placing my order. Interesting
fact: there are NO stores anywhere in my area
(and we’re talking LOTS of Kroger stores listed)
that have ANY slots open to place your order
for store pick up. I’m REALLY hoping this is
only because of the holiday/people shopping
for that. WOW! I clicked on store locations and,
like I said, there were at least 9 (maybe more)
within a half hour drive – NONE had ANY spaces
open to even place your order (and we’re talking
said order would not be picked up for a WEEK!).
Talked to my oldest son (the chef) about this new
(to me) idea of ordering instead of ‘in store’
shopping. He said “I can’t even imagine trying to
think of what groceries I would need 1-2 WEEKS
in advance!” We do have one advantage: our sons
WILL go shopping for us – I just hate to burden them
(BUT – if we need to, I will). We’re doing fine as far
as food goes.

KNITTING: I finally knit a pair of premie baby booties
yesterday and am DETERMINED to start a new baby
blanket TODAY!

Weather-wise: Yesterday was one of those REALLY
WEIRD weather days: The temperatures went from
60 degrees to 40 degrees in about an hour. We had,
intermittently: light rain, sleet, tiny HAIL balls, then
light, fluffy SNOW! Woke up to 30 degrees & some
snow still on the ground! One of my friends said on
Facebook: “What’s going on?” I replied: It’s MICHIGAN!
We’ve had snow for Easter before – but to have all
of those various weather changes all within a few
hours was different!

Try to stay safe & healthy. Enjoy your family/friends –
call or send cards to let people know that (even
though you can’t meet together) they are still in
your hearts and minds.

BIG HUGS;

Pammie

Well – we tried it!

Today began my new experiment in ordering groceries through Kroger order on line/pick up at store. Let’s just say I need to research this a little better.

When I first began this journey LAST WEEK I started a ‘virtual grocery cart’ on line. When you’re done you can save it and go back later to add more, if you wish. Well . . . either I didn’t do the ‘add this later’ or I really goofed. To MY recollection I had something close to $200 worth of groceries to pick up. When we got there and they brought out our things, grand total was $112.94! Of course you don’t go through all of that there – you bring it home THEN go through it. I ordered 2 pkgs. of hot dogs and 1 pkg. smoked sausages – they all are eaten on BUNS! Yep – you guessed it: got the meat but NO BUNS! Crazy stuff. Guess I’ll learn by doing – almost makes me NOT want to try again. It wouldn’t be that bad EXCEPT the delays due to the virus, the wait after placing the order & doing the credit card/online payment is OVER A WEEK! Mind you, we won’t starve but you could say that I was one CRANKY Camper after going through what I thought was ALL of my order – sigh. My youngest son said, earlier, “You know, Mom, I could do your shopping for you!” I might consider giving him some cash maybe Thurs/Friday to go to our little grocery store (independent grocer) just to grab buns and a few other things. When we got to Kroger & followed their instructions on where to park there was a line. To break it down for you: (1) you place the order on line, pay with credit card & get a pick up date & time (2) the day of the pick up they send you an email reminding you of the time (3) at said time you drive there, find an empty ‘slot’ then call the number on the little sign above your ‘slot’ & tell them who you are (4) they bring the order to your car & put it in for you – NO HANDS ON/NO FACE TO FACE – they put the receipt in your bags & you drive off. (NOTE: I will give Kroger kudos for 1 thing: they gave me THREE FREE pick ups during this time – normally it’s $4.95 to pick up, so that’s good).

How are your Easter plans coming? For us, looks like it’s just going to be a ham dinner – no extra family/fancy foods/desserts – just ham & mashed potatoes (maybe salad). Guess this makes me a little more appreciative of my oldest son’s culinary skills when holiday dinners are at his house.

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

Peach Upside Down Cake

Topping:
3 T. butter
1/2 C. brown sugar
1 (29 oz) can sliced peaches, well
drained

Cake:
1 1/3 C. baking mix (Bisquick)
3/4 C. granulated sugar
3/4 C. buttermilk*
1 egg
1 tsp. vanilla
=
Preheat oven 350 degrees F.
In a 9 inch round baking cake pan
melt butter in oven. Stir brown
sugar into butter in pan. Arrange
peach slices over butter/sugar.
In a bowl whisk baking mix &
gran. sugar. Add buttermilk, egg,
vanilla – stir well with a spoon &
spread over peach slices.
Bake 50-55 minutes until center
tests done when stuck with a fork.
Remove from oven & let stand
10 minutes before inverting onto a
serving plate. Makes 1 9″ cake.

*If you don’t have buttermilk:
In a 1-cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to make 3/4 C. Stir with
a fork & let stand 5 minutes. Now
you have ‘soured’ milk which works
for baking.

(recipe: thesouthernladycooks.com)
————————–
Best Potato Pancakes Ever

4 C. cold mashed potatoes
5 slices bacon
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, well beaten
1/2 C. shredded Cheddar cheese
–
Place bacon in large, deep skillet &
cook over medium-high heat, turning
occasionally, until evenly browned &
crisp, about 10 minutes. Remove from
pan & crumble. Leave drippings in pan.
In large bowl mix mashed potatoes, eggs,
onion powder, salt/pepper. Stir in bacon &
cheese. Form into 8 patties.
Heat bacon drippings over medium heat &
pan-fry patties in drippings until crisp on
each side, about 4 minutes per side.
Makes 8

(recipe: 99easyrecipes.com)
—————————–
Cabbage Soup

3 T. olive oil
1/2 yellow onion, chopped
2 cloves garlic  minced
8 C. chicken or vegetable broth
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. black pepper (to taste)
1/2 head cabbage, chopped into 1 1/2″
chunks
4 carrots, peeled & chopped
2 stalks celery, sliced thinly
1 (14.5 oz) can stewed tomatoes
–
In large pot add oil over medium heat;
add onions & garlic – cook until onions
are transparent, about 3-5 minutes. Add
broth, salt/pepper, cabbage, carrots, celery
& tomatoes. Simmer 30 minutes.
Serves 8

(recipe: 99easyrecipes.com)
————————-

Crockpot Pizza Bake

2 (16 oz) tubes (8 biscuit cans)
refrigerated biscuits, cut into sixths
1 lb. ground sausage, browned/drained/
divided
1/4 C. shredded Parmesan cheese
1 (8 oz) can/jar pizza sauce
1/2 C. chopped bell pepper
1 (4 oz) can sliced mushrooms,
drained (optional)
2 C. shredded mozzarella cheese
1 (4 oz) can sliced black olives,
drained
–
Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom.
Sprinkle with 1/2 C. sausage &
1/4 C. Parm. cheese – spread
sauce on top. Top with remaining
sausage. Layer peppers & optional
mushrooms. Top with remaining
cheese & optional olives. Cover &
cook on Low 3 hours until center
is done & edges are golden brown.
Cool 10-15 minutes before slicing
& serving. Serves 8

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

Cream Cheese Sausage Rolls

1 pkg. puff pastry (2 sheets in box),
thawed
1 (12 oz) pkg. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
=
Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper. In large skillet brown & crumble
sausage until fully cooked; drain. In large
bowl mix cooked sausage & softened
cream cheese – stir until well blended.
Unfold both puff pastry sheets & gently
roll out (using a rolling pin) until pastry
is about 1-inch larger than original size.
Cut each sheet into 3 strips (about where
folds were); then cut each in half to make
6 squares from each sheet. Cut each
square in half again to make a total
of 24 squares. Fill each square with 1-2
T. of sausage mixture; roll pastry around
sausage to form a ball – pinching all
edges to seal. Place them on prepared
sheet & bake 15 minutes until puffed &
golden brown. Remove from oven &
serve. Serves 12

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

Kid-Approved Taco Cups

1 C. frozen corn, thawed
1 medium zucchini, grated using
widest part of grater (place in paper
towel & squeeze out excess water)
2 C. grated Cheddar cheese
2 chicken breasts, cooked & shredded
into bite-sized pieces
1/2 C. mild salsa
pinch salt/ black pepper
2 T. olive oil
6 whole wheat (6 inch) tortillas
–
Garnishes:
1/2 C. sour cream
2 green onions, sliced
hot sauce, if desired
=
Preheat oven 375 degrees F.
Spray 6-count muffin tin lightly
with nonstick cooking spray.
In large bowl mix zucchini, chicken,
salsa, salt/pepper – toss so everything
is coated in salsa. Brush one side of
tortillas with olive oil & press into
muffin cups, oil sides up. Evenly
divide filling into cups. Bake 10
minutes until golden brown.
Cool a few minutes then serve
with desired garnishes. Makes 6

(recipe: cbc.ca/life – etc.)
———————————-
Crockpot Cream Cheese/Caramel Dip

8 oz. cream cheese, cubed
1 (11 oz) bag caramels, unwrapped
1/4 C. powdered sugar
–
sliced apples, for dipping
–
Place cubed cream cheese & unwrapped
caramels in crockpot. Cover & cook on
High 30 minutes to 1 hour (depending on
your crockpot). Around 10-15 minutes into
cooking time, check to see if cream cheese &
caramels have started melting. Once they
start melting, stir frequently until well
blended. Stir in powdered sugar until well
mixed & serve with sliced apples.
Serves 6-8

NOTE: Poster states that this recipe is REALLY
FAST so you have to watch it. If you don’t watch
it closely, you will end up with a nasty mess.
Total cook time for poster was about 1/2 hour.
As soon as you see cream chs & caramels melting
START STIRRING.

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

Red Velvet Cinnamon Rolls

1 box red velvet cake mix (regular size)
2 1/2 to 3 C. flour
1 (1/4 oz) pkg. active dry yeast
1 1/4 C. warm water (120 to 130 degrees F.)
1/2 C. brown sugar, packed
1 tsp. cinnamon
1/4 C. butter, melted

Icing:
2 C. powdered sugar
2 T. butter, softened
1 tsp. vanilla
3-5 T. milk
–
In large bowl combine dry cake mix,
1 C. flour & dry yeast. Add water.
Using elec. mixer, beat at medium
speed 2 minutes. Stir in enough remaining
flour to form a soft dough (dough will be
sticky). Turn onto a lightly floured surface;
knead gently 6-8 times. Spray a bowl with
nonstick cooking spray & place dough in
bowl, turning once to grease dough. Cover
& let rise in a warm place until doubled,
about 2 hours.
In another bowl mix together brown sugar
& cinnamon.
=
Spray  9 X 13″ baking dish with nonstick
cooking spray.
Punch down dough & turn onto a lightly
floured surface. Roll dough into a 18 X 10″
rectangle. Brush with melted butter to
within 1/4 inch of edges & sprinkle top
with sugar mixture. Roll up dough jelly-roll
style, starting with a long side – pinch seam
to seal. Cut dough crosswise into 12 slices.
Place slices in prepared dish. Cover with a
clean kitchen towel & let rise in a warm
place until almost doubled, about 1 hour.
=
Preheat oven 350 degrees F.
Bake rolls until puffed & light brown,
15-20 minutes. Cool slightly.

Icing:
Beat powdered sugar, butter, vanilla &
enough milk to read a drizzling consistency-
drizzle icing over top of warm rolls.
Makes 12

NOTE: Want them to be even more decadent?
Spread a layer of cream cheese frosting over top.

-they can also be made with other flavors of
cake mixes like spice cake, devil’s food, orange

(recipe: tasteofhome.com)

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

Hope you are all healthy & able to find some joy in
this (virus) situation;

Hugs;

Pammie

Palm Sunday!

The sun is (finally) out, beautiful Spring day! What’s missing? Going to church. Our pastors have been able to set up an video each Sunday & Wednesday since this started; it’s nice but I really MISS going to church! Church is not just seeing friends, singing hymns, touching base – it’s FAMILY! Yes, Easter will certainly feel different next Sunday – remember to worship the Lord, anyway!

We’re doing fine; this Tuesday I’m going to try Kroger’s Drive-Up/Pick Up for groceries! Ought to be a new experience. (I just read 2 posts ago & I already wrote about it). Hope you are all able to get the groceries you need. Now our President is suggesting we ALL wear face masks when out in public. If you’re one of my readers you might recall my writing about several of my knitter friends sewing masks for our local hospitals. A few days ago I was asked if I could get some masks for 2 young men I know from another church who are now EMT/ambulance drivers. Normally that wouldn’t be a problem, but now? I’m pretty sure all of my sewing friends are done with the ones they made – what now? Another friend is teamed up with a large group of sewers in another city and they now have a website for first responders/essential workers so I forwarded that site to my friends. (I would post it here except it’s basically for a small area of Michigan) – hoping there are others near you doing the same thing in case you need a mask. IF YOU DON’T HAVE A MASK – there’s another solution:  On YouTube there is a video on “How to make a Face Mask using 1 bandana and 2 hair ties” – I am suggesting you go to http://www.youtube.com and type in HOW TO MAKE A FACE MASK VIDAH”  (the lady demonstrating the mask makes it VERY EASY to follow and you end up with a mask that’s 5-6 thickness of bandana material). Hope this helps.

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

Brown Sugar/Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips (Heath)
1 C. pecans, chopped
–
Caramel Drizzle:
1 (14 oz) can sweetened condensed milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla
–
Preheat oven 325 degrees F.
Spray Bundt pan with nonstick
cooking spray (or butter & dust
with flour)
In large bowl beat butter until creamy;
add sugars & beat until fluffy. Beat in
eggs, one-at-a-time.
In medium bowl combine flour, baking
powder & salt. Add flour mixture to batter
in other bowl alternately with milk; beat
just until combined. Stir in toffee chips &
nuts. Spoon batter into prepared pan.

NOTE: to prevent excess browning, cover
cake with foil while baking.

Bake 85 minutes until a wooden toothpick
inserted in center of cake comes out clean.
Let cake cool in pan 10 minutes. Remove cake
from pan & invert onto a wire rack to cool
completely.
WHILE cake is baking; prepared drizzle:

Caramel Drizzle:
In medium saucepan combine swetnd cond.
milk & brown sugar; bring to boil over medium-
high heat, whisking frequently. Reduce heat &
simmer 8 minutes, whisking frequently. Remove
from heat; whisk in butter & vanilla. Let cool
5 minutes before using.
NOTE: MAKE SURE to drizzle caramel while still
HOT.

(recipe: 993asyrecipes.com)
——————————

Chicken Tortilla Chip Casserole

4-5 C. chicken, cooked/chopped
1 C. green onion, chopped (or use regular)
1 C. green pepper, seeded/chopped
2 T. oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup
1 (4 oz) can green chilies, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cumin
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style cheese
(or any cheese of your choice)
–
Optional garnishes:
sour cream
chopped tomatoes
sliced olives
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a large
skillet cook gr. pepper & onion in oil.
Add tomatoes, both soups, green chilis,
chili & garlic powders, salt/pepper, cumin
& mix well. Simmer about 10 minutes.
To the prepared dish add a layer of
crushed tortilla chips. Add a layer of chicken
& cover with half the soup mixture – sprinkle
1 C. shredded cheese on top. Add another
layer chips, chicken & rest of soup mixture.
Bake 20-25 minutes. Remove & add remaining
cup of cheese. Bake 5 minutes – long enough
to melt the cheese on top.
Serve with optional garnishes.
Serves 10-12

NOTE: You can add some cayenne or hot sauce
to the casserole if you like it hot.

(recipe: thesouthernladycooks.com)
——————————–
Deviled Egg Potato Salad

12 hard boiled eggs
2 T. mustard
3/4 C. mayonnaise
3/4 C. milk or Half & Half
1 T. vinegar
1 1/2 tsp. dried dill
1 1/2 tsp. black pepper
1 C. finely chopped red onion
1 C. finely chopped celery
3/4 C. chopped cooked bacon
4 lb. potatoes: cooked/peeled &
cut into 1-inch pieces
=
Peel eggs & place yolks in a medium
bowl. Mix yolks together with mustard,
mayo, milk & vinegar – beat until creamy
& fairly thin. Stir in dill, pepper, onion,
celery & bacon. Dice egg whites & add to
cooked/cubed potatoes. Pour egg yolk
mixture over egg whites & potatoes –
stir well until eggs/potatoes are coated.
Chill several hours.
==

How to make Perfect Hard-Boiled Eggs:
Place fresh eggs in a pot & fill with cold
water 1 inch above the top of the eggs.
Bring to a boil over medium heat then
remove from heat. Cover pot with lid &
let stand 12 minutes. Immediately run
pan under cold water to stop cooking
process.

(recipe: 07recipes.com)
———————————-

Crockpot Applesauce Pork Chops

4-6 large thick boneless pork chops
2 T. butter
2 T. brown sugar
1/4 tsp. salt (optional)
1/4 tsp. black pepper
1 tsp. garlic powder
1/3 C. honey BBQ sauce
1 tsp. Worcestershire sauce
1 1/2 C. chunky or regular applesauce
–
Brown chops in skillet in butter until
browned on both sides – place in
crockpot. In a bowl whisk brown sugar,
salt/pepper, garlic powder, BBQ sauce,
Worc. sauce & applesauce & pour over
chops. Cover & cook on Low 7 hours (or
High 4 hours) Serves 4-6

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

Sausage/Spinach Crustless Quiche

1/2 lb. pork sausage
3 C. chopped fresh spinach
1 (4 oz) can chopped mushrooms, drained
1 C. shredded Mozzarella cheese
1/2 C. chopped green (or regular) onion
5 eggs
1/2 C. milk
1/2 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt
–
Preheat oven 400 degrees F.
Spray a 10 inch pie plate with nonstick
cooking spray.
In skillet, cook sausage; drain. In large
bowl toss cooked sausage with chopped
spinach, onions, mushrooms & 1/2 C.
cheese – place mixture in prepared dish.
In same bowl you tossed spinach, whisk
eggs, milk, sour cream, garlic powder,
salt/pepper – pour over sausage in prepared
dish. Sprinkle rest of cheese on top & bake
40-45 minutes until center is set & top is
browned. Serves 6-8

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

Cheesy Bundt Bread

3 C. flour, sifted
1 C. sharp Cheddar cheese, grated
1 C. Parmesan cheese, grated
2 large eggs
3/4 C. sour cream
3/4 C. plain Greek yogurt
1/2 C. unsalted butter, melted
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
–
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick cooking
spray & spread evenly around pan with
a paper towel.
In large bowl mix flour, baking soda, baking
powder, salt, garlic & onion powders until
combined. In another bowl whisk eggs,
sour cream & yogurt – mix into dry ingredients.
Add melted butter – stir to combine. Mix
cheeses into mixture & pour into prepared
pan, spreading evenly to edges.
Bake 50-55 minutes until a toothpick inserted
into center comes out clean. Remove from
oven & cool 10 minutes before slicing.

NOTE: a friend made this recipe & she added
chopped jalapenos to batter.

(recipe: recipes.cookingpanda.com)
——————————–

Crockpot Chocolate Lava Cake

Cake:
1 (15.25 oz) box chocolate fudge
cake mix (Betty Crocker)
3 eggs
1/2 C. oil
1 1/4 C. freshly brewed coffee, cooled
a little (can use water, if desired)

Pudding Layer:
1 (3.9 oz) box instant chocolate pudding mix
2 C. milk

Third Layer:
1 (12 oz) bag semi-sweet chocolate chips
–
In medium bowl using an elec. mixer,
mix cake mix, eggs & oil a few seconds
before adding coffee. Slowly add the coffee
& finish blending – do not over mix, some
lumps are fine.
In another bowl mix pudding mix & milk
until combined. Allow to thicken a few minutes.

Spray insides of crockpot with nonstick
cooking spray & pour in batter. Add pudding
by dropping dollops over the cake mix batter;
sprinkle top with chocolate chips. Cover &
cook on High 3 hours without opening the
lid during cooking time.
Serves 12

(recipe: themagicalslowcooker.com)

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

Hope you are all well;

Hugs;

Pammie