It’s a GORGEOUS DAY out there!

Just came in from knitting at my picnic table in 71 degrees – sunny, birds chirping, a mourning dove cooing, a goose flying over (honking) and a bunny about 7 feet from me (he & I kept company the entire time I was out there). SOooooooo nice to be relaxing in the sun!

Not much new here but I wanted to share more recipes, so here ya go!

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Pineapple Coconut Loaf Cake

1 stick butter, softened
1 C. sugar
3 eggs
1 tsp. almond extract (could use
vanilla)
2 C. flour
1 tsp. baking powder
1/4 C. milk
1 (20 oz) can crushed pineapple,
drain (save 1/4 C. juice)
1 C. shredded or flaked coconut
=
Glaze:
2/3 C. powdered sugar
3 T. pineapple juice
1 tsp. vanilla (optional)

In a bowl whisk glaze ingredients &
drizzle over cooled cake.
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl using elec. mixer,
beat butter, sugar, eggs & extract
until smooth. In another bowl
whisk flour & baking powder; add
to butter mixture along with milk &
drained pineapple – fold in coconut.
Place batter in prepared pan &
bake 60-65 minutes until center
tests done. Cool 10 minutes then
remove from pan. Drizzle glaze
over cake & serve. Makes 1 loaf.

(Optional toppings besides glaze:)
toasted coconut
toasted nuts
powdered sugar

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

Crockpot Bacon/Mushroom/Egg
Casserole

1/4 C. butter, melted
8 oz. fresh mushrooms
1/4 C. white onion, chopped
1/2 C. peppers of your choice (poster
used Poblano & Anaheim)
10 eggs, beaten
1 1/4 C. heavy cream
1 C. shredded mozzarella cheese
1 T. minced garlic
1 T. cumin
salt/pepper, to taste
6 slices bacon, cooked crisp/crumbled
10 slices Havarti cheese, divided
=
In a skillet saute mushrooms, onions
& peppers with 1/4 C. butter – cool.
(If preparing in a browning crockpot
you don’t need to grease the crockpot).

In a bowl mix beaten eggs, heavy
cream, cumin, salt/pepper, garlic,
crumbled bacon, mozz. cheese &
2 slices Havarti cheese(crumbled).

(If using a traditional crockpot; coat
insides with butter. If using a browning
crockpot, it will already be buttered
from the saute step).
Stir mushroom mixture into egg mixture &
pour into crockpot. Cover & cook on High
45 minutes – 3 hours, until eggs are set.
(cooking times vary greatly depending on
how hot your crockpot cooks).
Cover eggs with Havarti cheese & cook
5 minutes more to melt cheese.
Serves 8-10

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

BLT Macaroni Salad

2 C. elbow macaroni, boiled
to al dente (about 8 minutes);
drained & rinsed in cold water
until chilled.
1 1/4 C. mayonnaise
5 tsp. white vinegar
1 1/4 C. celery diced
1 large tomato, diced
5 green onions, finely chopped
1/2 C. shredded Cheddar cheese
1/4 tsp. salt
1/8 tsp. black pepper
1 (16 oz) pkg. bacon, cooked/
crumbled
=
Place cooked/cooled macaroni in
large salad bowl. In another bowl
mix mayo, vinegar, celery, tomato,
green onions, Ched. cheese, salt/
black pepper. – stir into cooked/
cooled macaroni until thoroughly
combined. Cover & chill at least
2 hours. Mix cooked/crumbled
bacon into salad & serve.
Serves 12

(recipe; acidrefluxdiettips.org)
————————–
Hamburger Soup

1 lb. lean ground beef
1 C. chopped carrots
1 C. chopped celery
1 C. chopped onion
6 cubes beef bouillon
5 C. water
1 (8 oz) can tomato sauce
1 (16 oz) can diced tomatoes
1 tsp. salt
1 (10 oz) pkg. frozen whole
kernel corn
1 tsp. dried basil
3 T. ketchup
=
In medium skillet brown hamburger
over medium heat; drain.  In large
stockpot combine beef, carrots,
celery, onions, bouillon, water,
tomato sauce, chopped tomatoes,
salt, corn, basil & ketchup – bring
to boil. Reduce heat; simmer at least
1 1/2 hours.

(recipe: acidrefluxdiettips.org)


No-crust Pizza

Crust:
1 (8 oz) pkg. cream cheese, room
temp.
2 eggs
1/4 tsp. black pepper
1 tsp. garlic powder
1/4 C. grated Parmesan cheese

Topping:
1/2 C. pizza sauce
1 1/2 C. shredded Mozzarella cheese

Other toppings:
pepperoni
cooked/chopped ham
cooked, crumbled sausage
sliced mushrooms
chopped green peppers
garlic powder

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Using elec. mixer, in large bowl
combine cream cheese, eggs, pepper,
garlic powder & Parm. cheese until
combined – spread in prepared pan.
Bake 12-15 minutes until crust is
golden brown. Allow crust to cool
10 minutes then spread pizza sauce
on crust. Top with cheese & toppings;
sprinkle top with garlic powder (if
desired). Bake an additional 8-10
minutes until cheese is melted.

(recipe: forenglishs.com)
————————

Bacon/Cheddar Cheese Muffins

2 1/2 C. self-rising flour*
2 tsp. sugar
2 C. buttermilk **
1 egg
2 T. oil (or bacon drippings)
1 C. sharp Cheddar cheese,
shredded (or whatever cheese you like)
5 slices bacon, cooked crisp/crumbled

Preheat oven 400 degrees F.
Spray 12 muffin cups with nonstick
cooking spray (or line with liners)
In large bowl mix flour, sugar, buttermilk,
& egg with a spoon. Add oil, cheese &
crumbled bacon – mix well & fill muffin
cups about half full. Bake 25-30 minutes
until done & golden brown on top.
Makes 12

*If you don’t have self-rising flour:
(this recipe makes 1 CUP) – you will
have to adjust measurements to make
the above recipe)

1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix together. Equals 1 C. self-rising flour
=
**
If you don’t have buttermilk:
in a 2-cup measuring cup add 1 T.
either lemon juice or vinegar. Fill
cup the rest of the way with milk.
Stir & let stand 5 minutes.
Now you have 2 cups ‘soured’ milk,
or buttermilk –

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

Crockpot Hot Fudge Peanut
Butter Cake

1 1/2 C. packed brown sugar, divided
1 C. flour
6 T. baking cocoa, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 T. butter, melted
1/2 tsp. vanilla
1 1/2 C. semisweet chocolate (or
peanut butter) chips
1 3/4 C. boiling water
=
vanilla ice cream – for serving
=
Spray insides of crockpot with
nonstick cooking spray. In a medium
bowl combine 1 C. brown sugar, flour,
3 T. cocoa, baking powder & salt. In
another large bowl combine milk, butter &
vanilla; stir into dry ingredients just until
combined. Spread evenly into crockpot.
Sprinkle with choc/pb chips. In a bowl
combine remaining brown sugar &
baking cocoa; stir in boiling water &
pour over batter. DO NOT STIR.
Cover * & cook on High about 4 hours
or until a toothpick inserted in center
comes out clean. Allow to set 15
minutes, covered, before serving.
Serve warm with ice cream.
Serves 6-8

*Place a couple layers of paper
towels between crockpot & lid to
absorb moisture while baking

(recipe: thebetterbaker.blogspot.com)
——————————

Freezer Taco Rice

3 lb. ground beef/turkey or chicken
3 C. diced onion
3 (1 1/4 oz, ea) pkgs. taco seasoning mix
6 C. cooked white or brown rice
3 (16 oz, ea) cans diced tomatoes
2 (12 oz, ea) pkgs. shredded Mexican-
blend cheese

Brown meat in large skillet over medium
heat; drain. Add onion, taco seasoning,
rice & tomatoes – simmer until thickened,
about 30 minutes. Cool completely.
Package in 3 freezer-safe containers.
Freeze.
Makes 3 containers – each container
serves 4-6

(recipe: gooseberrypatch.com)

—————-

Green Chile Cheese Squares

2 C. shredded Monterey or Pepper
Jack cheese
2 C. shredded Cheddar cheese
1 (7 oz) can chopped green chilies,
drained
3/4 C. whole milk
1/2 C. flour
2 large eggs
(Optional: Cajun seasoning &
chopped parsley)

Preheat oven 350 degrees F.
Line a 8 X 8″ baking dish with
parchment paper, leaving an
overhang on edges. In a bowl
combine cheeses & place half
in baking dish. Top with chilies,
then add remaining cheese on
top; gently press into pan. In
a bowl whisk milk & eggs; add
flour & whisk well – drizzle
evenly on top of cheese.
Bake, uncovered, 30 minutes
until lightly browned on top.
Remove & let cool. Garnish
with optional additions, if
desired). Cut into 25 squares.
Best served slightly warm or at
room temp.

Note:
For more heat: substitute
pickled jalapeno for half of the
green chilies.
-recipe can be doubled – use
a 9 X 13″ baking dish.

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

Apple Pie Bread

Batter:

2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled/shredded apples
(poster used Red Delicious)

Swirl:

1/2 C. brown sugar
1 tsp. cinnamon
1 C. chopped nuts (pecans or walnuts)
3/4 C. raisins

Glaze:

3/4 C. powdered sugar
3 T. milk (more or less)
1/2 tsp. vanilla
====
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
cooking spray.

Batter:
In large bowl mix flour, salt & baking
soda; add sugar, melted butter, vanilla,
sour cream, buttermilk & eggs – mix well
using a spoon. Fold in shredded apples &
pour into prepared pan.

Swirl:
In a bowl mix together swirl ingredients;
spread over batter. Using a knife, swirl
into batter.
Bake 65-70 minutes; test for doneness
using a toothpick inserted into center
of bread – if it comes out clean, it’s done.
Let cool 10-15 minutes then remove
from pan.

Glaze:
In small bowl mix ingredients until
consistency to drizzle; drizzle over
bread once cooled. Makes 1 loaf

NOTE: You can freeze this bread or
reheat it. It keeps well for several days
in a cool, dry place or refrigerated.

(recipe: thesouthernladycooks.com)

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

Happy Saturday!

Hugs;

Pammie

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