Another GLORIOUS Day!

Today is another gorgeous Summer day: sun shining, slight breeze, 64 degrees F. but supposed to get up to 71. I’m so happy our governor has lifted the stay-at-home order; managed to make a quick trip to the bank, get gas & stop at our mailbox. That might not sound like much but when we had the order, NONE of those would have been happening. I have learned to navigate the various grocery stores and their ‘stickers’ on the floors to keep you going the ‘right’ way down aisles or to keep you standing in line 6 ft. apart – I feel like an old ‘Pro’ now and IT FEELS GOOD JUST TO GET OUT!

Yesterday my oldest son & grandson tackled our yard; there were many over-grown trees, bushes, etc. I am amazed at the work they did – excellent work and they’re coming back next week to finish that project. Next in line: them cleaning out our garage. That might not sound like much but there is ‘stuff’ in there from 15-20 years ago! Lots of JUNK! We have made the decision that we will be having a new garage built so all of this work is in preparation for said project. I feel bad that I’m no longer able to do physical work like them but I’ve become a great ‘food & cold drinks’ runner!

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

Blackberry Cobbler

2 1/2 C. blackberries (washed)
1 C. sugar
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/2 C. unsalted butter, melted

Place berries & sugar in large bowl;
mix together & let stand 30 minutes.
=
Preheat oven 375 degrees F.
In a bowl mix flour, baking powder,
salt & milk using a wooden spoon.
Stir in melted butter & hand mix
until ingredients are well incorporated
with a few clumps. Pour batter into a
medium baking dish & smooth out.
(you can line dish with parchment
paper, if desired, but don’t spray
with nonstick cooking spray).
Pour berries/sugar on top &
evenly distribute over batter.
Bake 45 minutes – 60 minutes,
depending on how golden you
prefer it to be. Let cool 5 minutes
before serving.

(recipe: Mike Suddaby – FB)
——————–

Easy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkt. taco seasoning mix
6 large flour tortillas
1 can refried beans
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In skillet brown beef & onion; drain.
Add taco seasoning & stir in refried
beans. In a bowl mix soup & sour
cream. Spread 1/2 sour cream
mixture in bottom of prepared dish.
Tear up 3 tortillas & spread over
sour cream mixture, to cover. Place
half of meat mixture on top & add
a layer of cheese; repeat layers,
ending with cheese.
Bake, uncovered, 20-30 minutes

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

Sweet & Sour Chicken

4 chicken breasts cut into
1-inch cubes

Breading:
salt/pepper
1 C. cornstarch
2 eggs, beaten

1/3 C. canola oil
=
Sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt
===
Preheat oven 350 degrees F.

Heat oil in large skillet. Place
cornstarch in a shallow plate/pan
(like a pie plate); place beaten
eggs in another shallow pan.
Season chicken cubes with salt &
pepper then dip into cornstarch,
coat thoroughly then dip into
beaten eggs. Cook chicken in hot
oil in skillet until browned. Place
cooked chicken into a casserole dish.

In small bowl whisk together sauce
ingredients & pour evenly over chicken,
flipping chicken so sauce gets on both
sides. Bake 15 minutes; turn chicken over
& cook for another 15 minutes.

(recipe: Mike Suddaby – FB)
———————————-

Crockpot Corn-on-the-Cob

7 ears fresh corn, shucked &
cleaned
1/4 C. water
1/4 C. butter, melted
1 T. lemon juice
3 T. fresh parsley, minced
1 T. fresh chives, minced
(poster used freeze-dried)
salt/pepper, to taste

Place corn in crockpot; cover
with 1/4 C. water. Cover &
cook on High 2 1/2 – 3 hours;
drain. In small bowl mix all
ingredients except salt –
drizzle over corn – toss to
coat & sprinkle with salt.
Serves 6-7

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

Easy Taco Cups

1 lb. ground beef
 1/2 C. chopped onion
1 envelope dry taco seasoning mix
1 (16 oz) can refried beans
2 (8 oz, ea) tubes refrigerated
seamless crescent dough sheets
1 1/2 C. shredded Cheddar cheese
=
Optional toppings:
chopped tomatoes, sliced black olives,
shredded lettuce, sour cream, guacamole,
salsa
=
Preheat oven 375 degrees F.
In large skillet cook beef & onion over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles;
drain. Stir in taco seasoning & refried
beans – heat through. Unroll each
tube of dough into a long rectangle;
cut each rectangle into 12 pieces.
Press dough rectangles lightly onto
bottoms & up sides of 24 ungreased
muffin cups. Fill each cup with a rounded
tablespoon of beef mixture; sprinkle each
with 1 T. cheese & bake 14-16 minutes
until dough is golden brown. Cool in pans
10  minutes before removing. Serve with
toppings, if desired. Makes 12

(recipe: tasteofhome.com)
————————-

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder. Lightly
coat chops with mixture (set
aside remaining mixture).
In a skillet add oil – brown
chops over medium-high
heat. Mix broth with remaining
flour mixture & pour into
crockpot. Place browned chops
in crockpot; cover & cook on
High 2 1/2 hours.
Serves 6

(recipe: recipesthatcrock.com)
—————————–
Greek Cucumber/Avocado Salad

1 avocado, chopped
1/4 – 1/2 C. chopped onion
1 cucumber, peeled/cut into
bite-sized pieces
1 C. cherry tomatoes, halved
(or quartered, if desired)
1/2 C. black olives, halved
1/4 – 1/2 C. Feta cheese, to taste
1/8 C. olive oil
2 T. red wine vinegar
salt/pepper, to taste

In large bowl place avocado, cucumber,
onion, tomatoes & olives. Add Feta &
combine gently. In a small bowl combine
olive oil, red wine vinegar, salt/pepper &
pour over vegetables; combine gently.
Serve immediately or refrigerate to let
flavors combine. Stir before serving.
Serves 6

NOTE: Other ingredients you might
want to add:
chopped pepperoni
chopped red peppers
garbanzo beans/black beans (drained/
rinsed)
diced Cheddar cheese

If you like a lot more ingredients, add
more oil & vinegar.

(recipe: myproductivebackyard.com)
————————-
Red, White & Blue Potato Salad

5-6 slices thick-cut bacon (7-8 if
it’s not thick) cooked until crisp/
crumbled
5-6 medium or large red new potatoes,
cut into about 1″ cubes
1/4 – 13 C. blue cheese salad dressing
1 T. horseradish (to taste)
1/4 – 1/2 C. diced white onion
2 T. chopped fresh parsley

Optional: 2 oz. crumbled Blue cheese
—-
In large bowl whisk salad dressing, parsley,
horseradish & onion.

Place cut potatoes in large pot of salted
water – bring to boil & cook 10-12
minutes until tender but still firm. Drain &
add hot potatoes to bowl with salad
dressing mixture – toss to coat. Mix in
bacon & gently fold together with
crumbled blue cheese, if using. Mix
so all is well coated with dressing &
mixed completely. Serves 4-6
Good hot, room temp. or cold

(recipe: seasonalandholidayrecipeexchange.
weebly.com)
————————

Crockpot Peanut Butter ‘n Jelly
Casserole

2 (12 oz., ea) tubes biscuit dough,
cut into fourths*
3/4 C. creamy peanut butter
3/4 C. jelly
=
(Using 6 qt. crockpot)

Spray insides of crockpot with
nonstick cooking spray.
Place dough in crockpot &
spread out. In a saucepan
melt peanut butter over medium-
high heat, stirring constantly
until thin; drizzle over top of
dough. Melt jelly in a saucepan
(or microwave) drizzle over top
of peanut butter & biscuits.
Cover & cook on Low 90 minutes
to 3 hours, until center is set.
Serves 6-8

*If using a different sized biscuit
make sure you only use 24 oz. biscuit
dough. Too much dough will make it
difficult for center to set up.

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

Lemon Lava Cake

1 box lemon cake mix
plus ingredients needed to prepare
cake: eggs, oil, water
2 (3.4 oz, ea) boxes instant
lemon pudding mix
1/3 C. sugar (optional)
2 C. cold milk
1 1/4 C. water

powdered sugar – for dusting top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to pkg. directions –
pour into prepared pan. In another
bowl combine dry pudding mix with
sugar,  milk & water – whisk briskly
2 minutes until it begins to thicken.
Spoon pudding mixture over cake
mix batter. (NOTE: once it’s on there
it’s hard to spread out – it will stick
to batter)
Place a large baking sheet under the
baking dish before placing in oven
(for overflows)

Bake 55 minutes – 1 hour.
To test doneness: insert a wooden
toothpick into center – if it only comes
out with pudding – you’re good. If you
still see gooey cake batter – bake a little
longer.
Remove from oven & cool about 20
minutes. (allows pudding layer to
thicken up a bit longer)
Serve sprinkled with a bit of powdered
sugar on top. Serves 12

(recipe: thecountrycook.net)

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

Tomorrow is National Knit in Public Day
so you know where I’ll be!

Hope you are all in good health and able
to enjoy this lovely SUMMER weather!

Hugs;

Pammie

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