Holiday Weekend Coming Up!

Hope you are having a good day – any plans for this coming holiday weekend? For us, it’s ‘business as usual’ – we don’t really do anything special. Our weather here in Michigan is heating up – it’s supposed to be in the 80’s for 3-4 days (after which comes more rain). Am currently working on the two baby blankets; here are the two I just finished:

           Crocheted ‘flower’ squares using up bits of baby yarns

 

        Knit blanket similar to “Feather & Fan” but without all the ‘holes’

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

Easy 3-Ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick salted butter (1/2 C.) softened
to room temp.
1 (22 oz) can lemon pie filling

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray
In large bowl combine softened
butter with dry cake mix; mix until
crumbly. Set aside 1/2 C. mixture
for topping.
Press rest of mixture into bottom of
prepared pan – spread out evenly
& pack it down using your fingers.
Spoon lemon pie filling onto crust &
smooth out. Sprinkle reserved crumb
mixture on top of pie filling.
Bake 20-25 minutes.
Top will start to turn a very light golden
brown. Slice & serve. Serves 12

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

Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onion, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper/dried parsley – to taste
Garnish: chopped fresh parsley
=
Place cubed potatoes in large pot
with water to cover & boil over
medium heat until tender; drain &
cool.
Saute onions in reserved bacon
drippings in skillet over medium-high
heat until tender. In a large bowl mix
soup, water, cider vinegar, sugar &
pepper. Add bacon & onion – mix well.
Pour cooked/cooled potatoes & parsley
in bowl & mix well & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh parsley, if desired.
Serve warm. Serves 4

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

Ham & Cheese Macaroni Salad

2 C. uncooked elbow macaroni
2 T. white vinegar
2 C. cooked, chopped ham
1 (12 oz) pkg. frozen peas, thawed
1 (8 oz) block mild or medium Cheddar
cheese, cut into small cubes
1/2 C. very finely chopped onion

Dressing:
1 C. mayonnaise
1 T. white vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
=
Cook macaroni accordg. to pkg.
directions; drain well & place in
a large bowl. Toss with 2 T. vinegar.
Stir in cubed cheese, ham, peas &
onion. Set aside to let noodles
absorb the vinegar.
Prepare dressing in a small bowl;
whisk mayo, 1 T. vinegar, sugar,
salt & pepper & pour over macaroni
mixture – stir until well combined.
Cover & chill at least 1 hour before
serving.
(OR) chill overnight to allow flavors
to fully meld. Serves 10-12

(recipe: thekitchenismyplayground.com)
————————
Hot Turkey & Cheese Party Rolls

1 (8 oz) tube crescent roll dough
12-16 slices sliced turkey
12 slices Colby Jack cheese
1 stick butter (1/2 C.) melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. Poppy seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray.
Roll out dough & cut into 4 rectangular
shapes – press seams together. On
each rectangle place 3-4 slices turkey,
top with cheese slices & press
together seam gently (you will have
4 rolls at this point). Slice each roll
into 3 pieces (total 12 rolls) – place
in prepared pan. In small bowl combine
melted butter, garlic powder & parsley –
brush over tops of rolls & sprinkle with
poppy seeds. Bake 12-15 minutes until
just starting to turn brown. Makes 12

(recipe: passionforsavings.com)
—————————

Applebee’s Oriental Chicken Salad

1 (24 oz) bag breaded chicken breast
chunks (fully cooked)
6 C. chopped romaine lettuce
3 C. shredded cabbage
1 C. shredded carrots
3 green onions, chopped
1 (2 oz) pkt. slivered almonds
1 (11 oz) can mandarin oranges,
well drained
1/3 C. crunchy rice or chow mein
noodles

Dressing:

1 C. mayonnaise
1/4 C. rice wine vinegar
6 T. honey
3 tsp. Dijon mustard
1/4 tsp. sesame oil

Preheat oven 425 degrees F.
Place chicken chunks on a foil-
lined baking sheet (or spray with
nonstick cooking spray). Cook
15-20 minutes. While chicken is
cooking, prepare salad:

In large bowl combine chopped romaine
& shredded cabbage. Toss in shredded
carrots, green onions & slivered almonds.
Top with mandarin oranges & crunchy
rice noodles/chow mein noodles.

Dressing:
In a bowl whisk all dressing ingredients.

Once chicken is cooked, remove from oven
& add to prepared salad. Pour dressing
over top (or you can keep dressing on side)
Serves 6

NOTE: Sesame oil is very strong in flavor –
do not overdo it

(recipe: thecountrycook.net)
—————————-
Sloppy Joe Bake

1/2 T. cooking oil
1 medium onion, chopped
1/2 medium green bell pepper,
chopped
1 rib celery, chopped
1 large clove garlic, chopped
1 lb. ground beef
1 T. Worcestershire sauce
1 tsp. hot sauce (or to taste) optional
1 (15 oz) can tomato sauce
1/4 C. ketchup
salt/pepper, to taste
3 C. grated cheese, divided
4 hamburger buns
4 T. butter, melted

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet heat oil over medium
heat. Add onion, bell pepper & celery-
cook until softened but not brown. Add
gr. beef & garlic – cook until meat is no
longer pink, breaking up into chunks.
Drain & stir in Worc. sauce, hot sauce,
tomato sauce & ketchup. Simmer 15
minutes or until mixture begins to
thicken. Add salt & pepper, to taste.
Spoon into prepared dish; sprinkle
2 C. cheese all over top. Butter the
buns & place on top, cut sides up.
Sprinkle tops of rolls with remaining
cheese. Bake 20-25 minutes until
browned on top. Serves 4-6

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

Chocolate Chip Peanut Butter Pie

Crust:
3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:
1 1/2 C. heavy cream
8 oz cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla
1 C. mini chocolate chips

Crust:
In large bowl combine graham
cracker crumbs, gran. sugar,
brown sugar & melted butter –
press mixture into a 9″ pie plate,
covering bottom completely &
pushing crumbs about 1-2 inches
up sides of plate. Place in freezer
while making filling.

Filling:
Whip heavy cream until it holds
stiff peaks – refrigerate while making
rest of filling.
In large bowl using elec. mixer beat
cream cheese until smooth. Add sugar
& mix until blended. Add peanut
butter & vanilla; mix well. (scrape sides
of bowl to insure ingredients are fully
blended). Fold whipped cream into
peanut butter mixture, blending well.
Fold in choc. chips until evenly
distributed through filling – pour
filling into prepared crust & place
into freezer until firm.
=
NOTE: If serving pie more than half-hour
after freezing, store in freezer. Thaw 20
minutes before serving for a frozen, ice
cream-like consistency.

IF you are having trouble cleanly removing
pie crust from pie plate, submerge the
very bottom of the dish in some hot tap
water – about 1/2 inch, in your sink to
loosen crust, being careful not to get
water in pie itself. (OR) thaw longer in
fridge for a gooey, soft pie.
Serves 8-10

(recipe: afamilyfeast.com)

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

Hope you are all staying healthy!

Hugs;

Pammie

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