Memorial Day, 2021

Today is turning out to be a perfect Spring day: 60 degrees F. (with a high of 74 expected), sunny & clear. If you’re planning a picnic or cook-out, here are some ‘last minute’ recipes that might help:

Atlantic Beach Pie

(sounds like a very light/refreshing pie!)

Crust:

1 1/2 sleeves saltine crackers (about 60),
crushed fine (can use food processor or your hands)
1/3 to 1/2 C. softened unsalted butter (7 T.)
3 T. sugar

Filling:

1 (14 oz) can sweetened condensed milk
4 egg yolks
1/2 C. lemon or lime juice (or mix of the 2)
Fresh whipped cream (about 1 C. heavy cream,
whipped)
coarse sea salt, optional garnish
=
Preheat oven 350 degrees F.
Add to a large bowl cracker crumbs & sugar;
knead in butter until crumbs hold together
like dough. Press into an 8 inch pie pan.
Chill 15 minutes

Bake 18 minutes until crust colors a little
=
While crust is cooling:
In a large bowl using elec. mixer, beat egg
yolks into the milk then beat in citrus juice.
(it is important to completely combine these
ingredients). Pour into pie crust & bake 16
minutes until filling has set.

Chill completely before serving.
Serve with fresh whipped cream & an
optional sprinkling of sea salt.
Serves 8

(recipe: afamilyfeast.com)
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5-Ingredient Mango Salsa

2 ripe mangos, peeled/pitted/diced
(about 3 C.)
1 small red onion, diced
1-2 jalapeno peppers, seeded/diced
1/2 C. copped fresh cilantro, loosely
packed
juice of 1 lime
=
In a bowl toss all ingredients until combined.
Season with salt/pepper, if desired.
Serve immediately or refrigerate in a sealed
container for up to 2 days.
Serves about 6-8

(recipe: gimmesomeoven.com)
——————————-
Steak Kabobs

Marinade:

1/3 C. balsamic vinegar
1/4 C. soy sauce
3 T. Worcestershire sauce
2 T. olive oil
2 T. fresh rosemary, finely chopped (or)
2 tsp. dried
3 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. black pepper
1/4 tsp. onion powder

Kabobs:

1 lb. top sirloin, cut into 1″ pieces
8 oz. fresh mushrooms, cleaned/halved
2 bell peppers (different colors), seeded/
cut into 1″ pieces
1 large red onion, cut into 1″ pieces
1-2 T. olive oil
salt/black pepper, to taste
chopped fresh parsley (optional garnish)
=
Skewers – if using wooden skewers, make sure
to soak them in water before using to prevent
them from burning while on the grill
=
In small bowl whisk all marinade ingredients;
pour into a large ziplock bag. Cut steak into
pieces & place in bag. Refrigerate at least
1 hour (or up to 8 hours).
Remove steak from bag – discard marinade.

Heat grill to medium-high heat.

Thread steak & veggies (seasoned with salt/pepper)
onto skewers, alternating between different types
of veggies & the steak.
Place kebobs on hot grill & cook 3-5 minutes per
side, turning as needed to make sure all sides are
evenly cooked. Remove kebobs from grill &
serve immediately.
Serves 4

(recipe: momontimeout.com)
—————————

Italian Pasta Salad

1 (16 oz) pkg. rotini pasta (poster
used multi-colored)
2 C. cherry tomatoes, halved
1/2 lb. mozzarella cheese, cubed
1/2 lb. sliced pepperoni, cut in half
1 large green bell pepper, diced
1 (10 oz) can black olives, drained
1 (8 oz) bottle Italian salad dressing
6 oz. shredded Parmesan cheese
=
Cook pasta to al dente accordg. to
pkg. directions (you will want the
pasta firm). Drain, rinse with cold
water.

In large bowl combine cooked pasta
with tomatoes, mozz. cheese, pepperoni,
green pepper & black olives. Pour Ital.
dressing over the top; add Parm. cheese &
stir to coat. Refrigerate at least 1 hour
before serving. Serves 12

NOTE: you can also add diced red onion

(recipe: eatingonadime.com)
——————————-
Blueberry Chicken Salad

2 1/2 C. cooked/cubed chicken breast
1 C. celery, chopped
1/2 C. red pepper, diced
1/2 C. green onions, thinly sliced
1 1/2 C. blueberries, divided
1 (6 oz) container plain yogurt
3 T. light mayonnaise
–
Bibb lettuce – for serving on
=
In large bowl combine chicken &
vegetables. Gently stir in 1 C. blueberries
(reserving remaining berries). Blend
remaining ingredients (except lettuce)-
drizzle over chicken mixture & gently
toss to coat. Cover & refrigerate 30
minutes – spoon onto 6 lettuce-lined
plates. Top with reserved blueberries.
Serves 6

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

Grilled Spicy Watermelon

1 T. lime zest
1/4 C. lime juice
1/4 C. honey, divided
2 tsp. garlic chili sauce
1 pinch salt
1 medium watermelon
1 T. fresh chopped cilantro
=
Preheat grill to High heat.

In medium bowl whisk lime zest & juice,
3 T. honey, garlic chili sauce & salt.

Cut watermelon into 1-inch thick wedges.
Lightly drizzle each side with remaining
honey & place on grill – grill until just
browned, about 2 minutes per side.
Place grilled wedges on a plate & drizzle
with dressing, garnish with cilantro.
Serves 8

(recipe: mrfood.com)
————————————-

Cucumbers Two Ways

Cucumbers in Vinegar

2-3 medium sized cucumbers, peeled & sliced
1 medium onion, sliced into rings
1/4 C. white vinegar (can add more or less)
3-4 C. water (enough to cover cucumbers in bowl)
1/2 tsp. black pepper
1 tsp. salt
=
Place sliced cucumbers & onions in a large bowl.
Mix in remaining ingredients & refrigerate several
hours before serving. Will keep several days in fridge.

======================
Creamed Cucumbers:

3-4 medium sized cucumbers, peeled/sliced thin
1 large onion, peeled/sliced into rings
1 T. sugar
1/2 C. sour cream
1/2 C. mayonnaise or salad dressing
1/4 tsp. chopped dill
salt/black pepper, to taste
=
Place sliced cucumbers & onions in large bowl.
Mix other ingredients in a bowl & whisk well;
pour into cucumbers/onions & mix well.
Refrigerate several hours before serving. Will
keep several days in fridge.

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

Crockpot Root Beer/BBQ Chicken
2 1/2 – 3 lb. boneless skinless chicken breasts
1 1/2 C. BBQ sauce (poster used Sweet Baby Ray’s)
1 C. root beer (not diet)
salt/pepper, to taste
=
Buns or cooked rice to serve 8
=
Spray insides of crockpot with
nonstick cooking spray.
Place chicken in crockpot in single layer,
lightly season with salt/pepper. Pour root
beer & bbq sauce over top, making sure
to coat chicken evenly.
Cover & cook on High 3-4 hours.
When done, shred chicken with 2 forks.
Cover & cook on WARM or Low an additional
20 minutes. Place on buns or cooked rice.
Serves 8

(recipe: pillsbury.com)
——————————-

5-Minute Million Dollar Dip

5 green onions, chopped
8 oz. Cheddar cheese, shredded
1 1/2 C. mayonnaise
1/2 C. bacon, cooked/crumbled
1/2 C. slivered almonds
=
crackers – for dipping
=
In a small bowl combine all ingredients –
chill at least 2 hours. Serve with crackers
Serves 12

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

Raspberry-Lemon Cheesecake Bars

2 C. graham cracker crumbs
1 C. plus 2 T. sugar, divided
6 T. butter, melted
3 C. (12 oz) fresh raspberries, divided
1 T. zest from 1 lemon
1 T. juice from 1 lemon
4 (8 oz, ea) pkgs. cream cheese, softened
4 eggs
==
NOTE: reserve 1/2 C. raspberries & 1 tsp.
lemon zest for later use
=
Preheat oven 325 degrees F.
Line 9 X 13″ baking dish with foil with ends
of foil extending over sides.
In a bowl combine graham crumbs, 2 T.
sugar & butter – press onto bottom of
pan. Bake 10 minutes.

Using elec. mixer, in a large bowl beat
cream cheese, lemon juice, remaining
zest & remaining sugar until blended.
Add eggs, one-at-a-time, mixing on Low
speed after each, just until blended.
Gently stir in raspberries & pour over
crust.
Bake 35-40 minutes until center is almost
set. Cool completely.
Refrigerate 4 hours
Top with reserved raspberries & lemon zest.
Use foil ‘handles’ to remove cheesecake from
pan before cutting into bars. Serves 18

(recipe: myfoodandfamily.com)

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

Hope you have a LOVELY holiday!

Hugs;

Pammie

SUNDAY!

It’s a really nice day out – no much wind, sunny – perfect for a picnic (if it were a little warmer – right now it’s 68 degrees F.) We don’t have any special plans for the holiday – just relaxing. I DID get to go to church this morning – first time since last November! It was SOoooooooo nice to not have to wear masks and just SEE friends again! (I decided, since both my husband & I are fully vaccinated, it was “TIME”!)

Strawberry Cake & Frosting

1 box white cake mix
1 (3 oz) box strawberry Jell-O mix
4 eggs
1 C. vegetable oil
1/4 C. water
1 (10 oz) pkg. frozen strawberries, thawed

Frosting:

1 (1 lb) pkg. powdered sugar
1/3 C. butter, softened
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using elec. mixer, combine dry cake
mix, powdered Jell-O mix & eggs – mix well. Add oil,
water & 1/2 the strawberries – beat on Medium
speed 2 minutes – pour into prepared pan.
Bake 30 minutes – cool completely.

Frosting:

In large bowl combine powdered sugar, butter &
remaining strawberries – mix well & spread on
cooled cake.

(recipe: Mama’s Favorite Recipes – FB)
———————————-

Vicki’s Gazpacho Dip

3 tomatoes, diced
3 avocados, pitted/diced
4 green onions, thinly sliced
1 (4 oz) can diced green chiles
3 T. olive oil
1 1/2 T. cider vinegar
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. black pepper
=
tortilla chips – for dipping
=
In a large bowl combine tomatoes,
avocados, onions & chiles. Combine
all remaining ingredients (except chips)
then drizzle over tomato mixture – toss
gently. Cover & chill.
Serve with chips. Makes about 6 Cups.

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

Cornflake Chicken

1 1/4 lb. chicken tenders (or boneless
skinless chicken breasts, cut into strips)
1/2 C. milk
2 eggs
4 C. cornflakes
1 tsp. smoked paprika
1/4 tsp. onion powder
1 tsp. sugar
1/2 tsp. salt (plus more, to taste)
1/4 tsp. black pepper (plus  more, to taste)
1 T. chopped parsley (optional garnish)
=
Preheat oven 425 degrees F.
Line a rimmed sheet pan with foil &
spray with nonstick cooking spray.

Place milk & eggs in a bowl – whisk to
combine.

Using a food processor, pulse cornflakes,
paprika, onion powder, sugar, salt/pepper
until coarse crumbs form – pour onto a
pie plate.

Season chicken pieces with salt/pepper, to
taste. Dip each chicken piece into  milk
mixture then roll in cornflakes – place on
baking sheet in a single layer. Spray tops of
chicken with nonstick cooking spray.
Bake 15 minutes until chicken is cooked through
& crispy. Sprinkle with parsley & serve.
Serves 4

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

Shrimp Kabobs (Grill)
(marinade 4 hours or overnight)
2 lb. shell-on raw shrimp (16-20 per lb)
found frozen in most grocery stores –
if frozen – thaw before using
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 large red onion

Marinade:

3 (6 oz, ea) cans pineapple juice
6 T. soy sauce
1/2 C. honey
2 T. finely minced garlic
1/2 C. olive oil
zest of 2 lemons
1/4 C. fresh parsley, finely chopped
1 1/2 tsp. kosher salt
1 1/2 tsp. ground black pepper
juice of 1 lemon
2 T. corn starch
=
Cooked white rice – to serve with kabobs
==
Vegetable oil to oil grill grates
==========
Trim tops & bottoms off each pepper – remove
cores. Cut in half then cut 8-12 uniform squares
from each pepper.

Peel/trim onion – cut in half across middle – cut into
uniform pieces same size as the peppers.

Place peppers & onion in a gallon ziplock bag.

Prepared Marinade:
In large bowl combine pineapple juice, soy sauce,
honey, garlic, oil, zest, parsley, salt/pepper (not
lemon juice or corn starch.)  Divide marinade in
half & refrigerate 1 ‘half’ for later.

To the second half add lemon juice then pour
over vegetables in bag – seal bag & marinate
4 hours or up to overnight. (Veg. will soften up
some, but still have a little crunch).
=
After marinating, pour bag contents into a strainer
over a saucepan – set marinated vegs aside.
Heat saucepan to hot – once heated, mix cornstarch
with 1-2 tsp. of water to make a slurry – slowly add
to hot liquid while whisking briskly (if you just pour
it in without whisking it will sink to the bottom &
clump up). Set aside, off heat.

About 1 hour prior to grilling – peel shrimp but
leave tail piece on – place in a gallon zip lock bag
& pour in reserved marinade – marinate 20 minutes.
After 20 minutes drain/discard marinade from shrimp.

Thredding Skewers:
Thread peppers, onions & shrimp on 8 skewers making
sure there is a solid thick vegetable to anchor each end –
use all veg & shrimp.

Heat grill to as hot as it will get & clean grill grates – then
wipe with paper towels.
Oil grates then place kabobs on hottest part of grill –
grill about 3 minutes – turn each one & brush with half
of reserved glaze – cook another 3 minutes then remove
to  platter & brush with remaining glaze. (SEE NOTE BELOW)

Do not overcook – tails should char & edges of veggies should
char – shrimp should turn pink.

Serve kabobs with rice or slide shrimp/veg onto a platter &
serve with the rice.
Makes 8 skewers

NOTE: Grills vary & heat sources vary. When you flip the
skewers half way through cooking – move lesser cooked
kabobs to the hot spot & more cooked kabobs to cooler
spots for even doneness.

(recipe: afamilyfeast.com)
————————————————

Sesame Cucumber Salad

2 C. thinly sliced cucumbers
1 tsp. salt
3 tsp. sugar
1 T. soy sauce
4 T. rice wine vinegar
1 tsp. sesame oil
2/3 T. sesame seeds
=
In large bowl combine cucumbers &
salt – mix well. Add sugar, soy sauce,
rice wine vinegar & sesame oil – mix
well. Sprinkle with sesame seeds & mix.
Let marinate 20 minutes before
serving. Serves 4

(recipe: mydailymoment.com)
——————————

French Onion Chicken Thighs

6-8 boneless skinless chicken thighs
1/3 C. flour
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. black pepper
4 T. butter
1 large onion, peeled/cut into rings
2 (10.5 oz, ea) cans Campbell’s French
Onion Soup
2 C. shredded mozzarella cheese
=
Preheat oven 350 degrees F.

In a oven-safe skillet* melt butter – brown onion
rings in butter. Remove onions/set aside.
In a bowl whisk flour, paprika, garlic
powder & pepper. Coat each chicken thigh
in mixture.
Brown thighs in skillet until golden brown (you
can add more butter if needed.) Once thighs
are cooked, sprinkle onions over them, pour in
both cans of soup & sprinkle shredded cheese
on top.
Bake 30-40 minutes uncovered. Serves 6-8

*NOTE: Poster used a 10-inch cast iron skillet –
if you don’t have one, you can use a baking or
casserole dish.

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

Crispy Herb-roasted Potatoes

1 1/2 lb. Yukon gold potatoes, cut
into 1-2″ cubes
1 T. baking soda
1/3 C. olive oil or melted butter
4 cloves garlic, smashed
3 T. mixed herbs (poster used chives,
rosemary, thyme & parsley)
flaky sea salt, to taste
=
Preheat oven 450 degrees F.
Place cut potatoes in large pot & cover
with at least 1 inch water. Add baking
soda & bring to boil – boil 10-15 minutes
until potatoes are easily pierced with a
fork but are still a bit crisp. Use a slotted
spoon to remove potatoes & place them
on a plate – let stand 10 minutes  (OR:
for extra crispy potatoes freeze for
10 minutes).

To a large bowl add potatoes, oil or butter,
& garlic – toss to coat then arrange evenly
on a baking sheet.
Bake 30-40 minutes, flipping potatoes
halfway through baking time until potates
are golden & crispy. Remove from oven &
sprinkle with fresh herbs & salt. Serve
immediately.  Serves 4

NOTE: don’t use too much oil or potatoes
will be greasy.

If making this for a crowd, allow 1/3 to 1/2 lb.
potatoes per person.

(recipe: lovebakesgoodcakes.com)
——————————

Crockpot Chocolate Spoon Cake

1 box chocolate cake mix
1 (4 oz) small box instant
chocolate pudding mix
2 C. sour cream
3/4 C. vegetable or canola oil
4 eggs
1 C. water
1 C. semi-sweet chocolate chips
=
Optional toppers:
Chocolate syrup. whipped cream,
ice cream
=
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix first 6 ingredients until
well combined. Stir in choc. chips &
pour into crockpot.
Cover & cook on Low 4-6 hours.
Serves 8

NOTE: because various crockpots
cook differently, check around the
3-hour mark for doneness. It should
spring back to the touch when it is
ready. It will appear kind of spongy.
===
This dessert is very rich; spoon a small
amount into a small bowl, drizzle with
a little chocolate syrup – top with
whipped cream or ice cream.

(recipe: thecountrycook.net)
======================

Enjoy your day!

Hugs;

Pammie

Saturday

Had a nice time knitting in the park with some of my knit group ladies for 3 hours! It’s sunny but windy (53 degrees F.) Managed to get 2 pairs of baby booties done.

Earthquake Cake

1 C. flaked coconut
1 C. chopped pecans
1 box German Chocolate cake mix (&
ingredients for making cake)
1 (8 oz) pkg. cream cheese, softened
4 C. powdered sugar
1/2 C. butter, softened (or margarine)
1 tsp. vanilla
chocolate chips
=
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
Sprinkle coconut & pecans in
bottom of prepared dish.
Prepare cake mix accordg. to pkg.
directions & pour over coconut/nuts
in pan.
In a bowl combine cream cheese, butter,
vanilla & powdered sugar – beat until smooth –
pour over cake mix in pan.

Bake 40  minutes (until a toothpick inserted into
center of cake comes out clean).
Sprinkle a handful of choc. chips on top of hot
cake after removing from oven.

(recipe: Mama’s Favorite Recipes – FB)
————————

Grilled Veggies

3 zucchini, sliced 3/4 inch thick
3 yellow squash, sliced 3/4 inch thick
1 baby eggplant, sliced 3/4 inch thick
1 sweet onion, sliced 3/4 inch thick
2 tomatoes, sliced 1 inch thick

Marinade:
1/2 C. balsamic vinegar
1/8 C. canola oil
2 cloves garlic, minced
1 T. fresh rosemary, minced
1 T. fresh oregano, chopped
1 T. fresh basil, chopped
1 T. fresh parsley, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
=
In a large bowl combine all veggies.
In another bowl whisk marinade
ingredients & pour over veggies –
toss to coat. Marinate 30 minutes –
1 hour. Remove veggies using a
slotted spoon.

Heat grill to medium-hot heat.
Arrange veggies on grill & grill
2-5 minutes on each side, basting
often with marinade until tender.
Serves 6

(recipe:  mrfood.com)
——————————-

Juicy Pork Burgers

1 medium to large Granny Smith apple,
peeled/grated
1 lb. ground pork (or beef)
salt/pepper, to taste
=
In center of a paper towel, wrap grated
apple & squeeze to remove much of the
juice.

In medium bowl add ground meat, grated
apple, salt/pepper – mix using your hands
until well combined – form into 4 patties.
Heat a skillet over medium-high heat &
pan-fry burgers until no longer pink in center,
flipping burgers once. Makes 4

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

Grilled Lemonade Chicken
(marinade: 4 hours or overnight)
8 small bone-in, skin-on chicken leg
quarters (about 12 oz ea)
4 C. lemonade (store-bought – like
Minute Maid)
2 cloves garlic, finely grated
1/4 C. Dijon mustard
1 T. dried oregano
1 T. dried minced onion
2 tsp. cumin
kosher salt/ground black pepper
–
canola or vegetable oil – for grill
=
3 large lemons
======
Place chicken in a 9 X 13″ baking dish.
In a bowl whisk lemonade, garlic, mustard,
oregano, dried onion, cumin, 1 T. salt –
few grinds black pepper until combined.
Pour mixture over chicken, making sure all
pieces are fully submerged. Wrap dish tightly
with plastic wrap & refrigerate at least 4 hours
or overnight.
=
Heat grill to medium heat, lightly oil all grates.
=
Remove chicken from marinade. Reserve 2 C.
marinade (discard rest). Line a baking sheet with
paper towels; place chicken on towels & pat dry.
Sprinkle chicken on both sides liberally with salt/
pepper & arrange skin-sides down on grill, leaving
some space between each. Cook about 2 minutes
per side, until skin is lightly charred & releases
easily from grill. Rotate pieces about 90 degrees so
skin won’t burn & cook another 2 minutes. Flip
chicken skin-side up. Cover grill & cook about
20-25 minutes more until a instant-read thermometer
inserted into thickest part of chicken reads 165 degrees.
If chicken gets too dark in spots, move around the grill
to cook evenly.

Transfer chicken to a platter & let rest 5 minutes before
serving.

Transfer reserved marinade to a small saucepan & place on
still-hot grill – bring toa boil then continue to cook until it
has thickened slightly & reduced by half, about 20 minutes.

Finely grated zest from 1 of the lemons – sprinkle over chicken.
Squeeze juice from half of zested lemon (about 1 T.) into the
sauce & stir to combine. Transfer to a small bowl for serving.
Cut remaining 2 lemons in half crosswise. Place cut lemons
on grill – flesh-sides down – grill until slightly charred, 1-2
minutes. Serve alongside chicken & sauce. Serves 8

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

Crockpot Rustic Homestyle Potatoes

1 (30 oz) pkg. frozen country-style hash
brown potatoes
1 (10 3/4 oz) can cream of potato soup,
undiluted (can also use cream of celery or
mushroom)
1 1/3 C. milk
1/2 tsp. salt
3/4 tsp. black pepper
1 C. (4 oz) shredded sharp Cheddar cheese
=
Spray insides of a 5 qt crockpot with nonstick
cooking spray. Combine all ingredients (except
cheese) & place in crockpot.
Cover & cook on Low 5 hours. Stir in cheese &
serve immediately. Serves 8

(recipe: mrfood.com)
————————–

Orzo Mushroom Bake

1 lb. orzo pasta
2 T. butter, melted
1 (4 oz) can sliced mushrooms (or stems &
pieces), drained
1 (2 oz) jar diced pimientos, drained
2 green onions, thinly sliced
2 envelopes (from a 2 oz box) onion soup mix
=
Preheat oven 350 degrees F.
Spray a 10-inch Bundt or tube pan
with nonstick cooking spray.

Cook orzo accordg. to pkg. directions; drain.
Place in a large bowl; stir in melted butter.
Mix in mushrooms, pimientos, gr. onions &
onion soup mix. Pour mixture into prepared
dish & bake 25-30 minutes until heated
through. Invert onto a serving platter &
serve immediately. Serves 8

(recipe: mrfood.com)
—————————

Easy Chili Pasta Bake

1 lb. ground beef (or turkey)
1/2 lb. pasta of your choice
1 (16 oz) can chili beans, drained
1 (14.5 oz) can diced tomatoes, drained
2 C. shredded cheese, divided
(your choice)
1/2 C. diced onion
1/2 C. heavy whipping cream
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. black pepper
–
Sour cream – for garnish
=
Preheat oven 350 degrees F.

In skillet cook ground beef/turkey &
onion over medium heat until cooked
through; drain. Stir in chili beans,
tomatoes, cream, seasoning & 1/2
C. shredded cheese – simmer 10 minutes.
While dish is simmering; prepare pasta.

Spray 9 X 13″ baking dish with nonstick
cooking spray. Mix cooked pasta & meat
mixture together & pour into prepared
dish. Cover top with remaining cheese.
Bake 20-30 minutes until cheese melts.
Garnish each serving with sour cream,
if desired. Serves 6

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

Sheet Pan Cashew Chicken

1 lb. boneless skinless chicken breasts,
cubed (about 1″)
3/4 C. unsalted cashews
1 red bell pepper, chpped
1 1/2 C. broccoli florets (about 1 head)
kosher salt/black pepper, to taste

Sauce:
6 T. soy sauce
3/4 T. apple cider vinegar
2 T. honey
1 tsp. sesame oil
2 cloves garlic, minced
1 tsp. fresh ginger, minced
2 T. cornstarch
1/2 C. water (plus more, as needed)
=
Cooked rice for 4
=
Optional garnish: sesame seeds
===
Preheat oven 400 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. In
medium saucepan over medium heat whisk
soy sauce, vinegar, honey, sesame oil, garlic,
ginger, cornstarch & water – bring to simmer,
stirring frequently. Cook until sauce bubbles &
thickens; remove from heat.
Place chicken on prepared baking sheet. Season
liberally with salt/pepper then drizzle spoonfuls
of sauce over chicken, reserving half to use for later.
Toss chicken to coat & bake 8 minutes. Remove &
arrange broccoli, bell peppers & cashew around the
chicken. Season with salt/pepper & a few more
spoonfuls of sauce – toss everything to coat.
Bake 8-12 minutes until chicken is fully cooked.
Remove & coat with remaining sauce. Serve over
cooked rice & garnish with sesame seeds, if
desired. Serves 4

(recipe: 12tomatoes.com)
—————————-

Triple Berry Crisp

Filling:

1 1/2 C. sliced strawberries
1 1/2 C. blueberries
1 1/2 C. raspberries
1/4 tsp. cinnamon
1 tsp. lemon zest
2 tsp. cornstarch
1/4 C. sugar

Topping:

1 C. quick oats
3 T. light brown sugar (not packed)
3/4 tsp. cinnamon
2 1/2 T. melted butter
=
Preheat oven 375 degrees F.

In large bowl combine berries, sugar,
cinnamon & lemon zest. Sprinkle with
cornstarch & toss until fruit is coated.
Place fruit in an ungreased pie plate.

In medium bowl mix remaining
topping ingredients & sprinkle over top
of fruit.
Bake 40 minutes until topping is golden &
fruit is tender. Serves 8

(recipe: skinnytaste.com)

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

Enjoy your day!

Hugs;

Pammie

It’s another crazy/gloomy/rainy day – lots of wind & 43 degrees F! (WOW – certainly NOT the warm weather for a holiday weekend – right?) Looking at the week ahead, it does warm up into the 70’s but not really warm for the holiday.

Again – LOTS of summer recipes to share with you!

Raspberry Cream Cheese/Pretzel Salad

2 1/2 C. pretzels, crushed to coarse crumbs
(can do this in a small food processor)
3/4 C. butter, melted
3 T. sugar
1 (8 oz) pkg. cream cheese, softened
1  C. sugar
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) box raspberry Jell-O mix
2 C. boiling water
3 C. frozen raspberries
=
Preheat oven 400 degrees F.
In a bowl mix pretzel crumbs, melted
butter & 3 T. sugar – mix until combined &
press into bottom of 9 X 13″ baking dish.
Bake 13 minutes until golden brown. Remove
from oven & cool completely.

In large bowl using elec. mixer, beat cream cheese
until smooth. Add 1 C. sugar & mix 4 minutes. Mix
in Cool Whip 1 minute until well combined.

In a microwaveable bowl, heat 2 C. water to boiling;
mix in Jell-O & stir until dissolved. Pour raspberries
into Jell-O & stir to combine. Place bowl in fridge
until mixture has thickened (to a syrup consistency).
Spread cream cheese mixture over cooled crust.
Pour raspberry Jell-O mixture on top.
Cover & chill at least 4 hours.

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

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped (1-2″
chunks)
1 red bell pepper, seeded/chopped (1-2″ chunks)
3 chicken breasts (about 1 1/2 lb) cut into 1″
chunks

Sauce:

1 C. pineapple juice (from can of chunks)
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bouillon granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper
====
Cooked white rice to serve 6-8
===
Preheat oven 420 degrees F.
Pour as much pineapple juice (from chunks)
as you can in a large glass measuring cup.
In a large bowl place chicken, veggies  &
pineapple chunks. Drizzle 3-4 F. olive oil
into bowl & toss to coat. Sprinkle chicken/
veggies with garlic salt & lemon pepper –
stir to combine.

Line 2 large baking sheets with foil & spread
mixture out evenly in pans.
Bake 20 minutes until chicken is cooked &
veggies are crisp-tender.

Sauce:
Place (about 1 C.) pineapple juice (if you don’t
have quite enough – add water to make 1 C.)
Place in a large saucepan with 1/4 C. water, apple
cider vinegar, soy sauce, chicken bouillon granules,
sugar, brown sugar, corn starch, garlic powder,
ginger & lemon pepper – Whisk until cornstarch
is completely dissolved. Heat over medium-high
heat & bring to boil, stirring occasionally – boil
2 minutes.

When chicken has cooked & veggies are crisp-tender,
pour 1/3 of sauce over each pan (leaving about 1/3rd
of it in saucepan to drizzle over each individual
serving).

Stir sauce into chicken/veggies to coat. Bake 10
minutes until sauce bubbles up a bit & is sticky.
Serve with rice & additional sauce poured over top.
Serves 6-8

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

Grilled Scallops & Mushrooms
in Foil Packet

1 lb. scallops
8 oz. mushrooms, sliced
1/4 C. butter, sliced
4 T. parsley, minced
1-2 cloves garlic minced
1 tsp. lemon pepper seasoning
=
Heat grill to Low/Medium heat

Cut a piece of heavy-duty aluminum foil large
enough to hold scallops. Place
scallops on foil & cover with
mushrooms, butter, parsley &
garlic.
Double-fold foil & seal ends.
Grill packet about 12 minutes until done.
Serves 2-4

(recipe: food.com)
—————————
Sausage-stuffed Mushrooms
(appetizer)

18 mushrooms (stems removed)
3 T. butter, divided
1/2 C. onion, finely diced
1 tsp. garlic, minced
8 oz. mild Italian sausage, casings
removed
4 oz. cream cheese, softened
1/4 C. Parmesan cheese, grated
1/2 C. Monterey Jack cheese, shredded
1/4 C. chopped parsley, divided
1/3 C. Panko breadcrumbs
=
Preheat oven 375 degrees F.
Spray a rimmed cooking sheet with
nonstick cooking spray. Arrange
mushrooms on pan.

In a skillet over medium heat, melt
1 T. butter. Add onion & garlic – cook
3-4 minutes until softened. Remove
mushrooms from pan. Add sausage
to pan – cook 5-6 minutes, breaking
up meat into smaller pieces. Place
sausage, onion mixture, cream cheese,
Parm. cheese, Mont. Jack cheese & 3 T.
parsley in a large bowl – stir to combine.
Spoon mixture evenly into mushroom
caps.

In a microwaveable bowl, melt remaining
2 T. butter & stir in Panko breadcrumbs –
sprinkle over top of mushrooms.

Bake 20 minutes until tops are browned &
mushrooms are cooked through. Sprinkle
tops with parsley & serve.
Makes 18 servings

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

Frito Corn Salad

2 (15 oz, ea) cans whole kernel corn,
drained/rinsed
1 C. sweet peppers, chopped
1 C. tomatoes, chopped (poster
used grape tomatoes)
2 C. shredded cheese (poster used
Colby/Monterey Jack mix)
1 C. mayonnaise
1 (9 1/4 oz) bag Chili Cheese Fritos,
broken up into size you prefer
1/4 C. chopped cilantro
=
In large bowl mix all ingredients except
Fritos – Chill a few hours. Mix in Fritos
at time of serving & mix well.
Serves 8

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

Grilled Pork Tenderloin

2 (1 lb, ea) pork tenderloins
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/4 tsp. black pepper
=
Preheat indoor or outdoor grill to
medium-high heat.
In small bowl blend garlic powder,
onion powder, salt & pepper until
evenly distributed.
Trim excess fat & silver skin off pork
& pat dry with paper towels. Season
both tenderloins on all sides with
spice rub.
Lightly oil grates (if using outdoor grill –
prepare for indirect heat).
If using a gas grill: turn off burners on one
side of grill.
If using an indoor grill: set it to medium heat.

Place pork on side of grill without direct heat
underneath (or in center of indoor grill). Cook
pork, turning frequently, about 30 minutes
until it reaches an internal temp. of at least
140 degrees F.

Remove pork from grill; cover with foil & allow
meat to rest 10 minutes before slicing. Uncover,
slice & serve. Serves 8

(recipe: everydaydishes.com)
———————————
Mashed Potato Salad

1 (32 oz) pkg. cubed frozen hash
browns
4 hard boiled eggs, chopped
1/2 C. diced onion
1/2 C. chopped sweet pickles
1 C. mayonnaise
1/3 C. sweet pickle juice
1 heaping teaspoon yellow mustard
1 tsp. salt
1/2 tsp. black pepper
=
Place hash browns in large pot & add
enough water to cover. Bring to a boil
over medium-high heat. Once boiling,
cook 10 minutes until tender.
Drain potatoes & place in large bowl –
mash using a potato masher, but leave
lumpy.

In a blender, place chopped sweet pickles,
chopped onion – pulse a few times until
very fine (almost like a relish).

Place mayonnaise, pickle juice, mustard,
finely minced pickles/onions, salt & pepper
in bowl with potatoes. Stir until well mixed.
Stir in chopped eggs until incorporated.
Cover & refrigerate several hours until cold.
Serves 4

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

————————–

Crockpot Strawberry Apple Crumble

4 large Granny Smith apples, peeled/
cored/diced
1/2 lb. fresh strawberries, sliced
1/2 tsp. vanilla
1/4 tsp. lemon juice
3/4 C. brown sugar
1/3 C. quick cooking oats
1 tsp. cinnamon
1/4 C. unsalted butter, melted
–
Place apples & strawberries in bottom
of crockpot. Sprinkle fruit with lemon
juice & vanilla – toss to combine.
In small bowl combine brown sugar, oats &
cinnamon. Add melted butter & mix until all
dry ingredients are coated in butter – sprinkle
evenly on top of fruit. Place a layer of paper
towels between the lid & crockpot to prevent
condensation from dripping onto crumble while
it bakes. Place the handle of a wooden spoon
(or something similar) under lid to prop it
open slightly to allow steam to escape.
Cook on High 2-3 hours. Serves 6

(recipe: crockpotladies.com)

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

Have a GREAT day!

Hugs;

Pammie

Almost the weekend!

Chilly & cloudy out today – 53 degrees F. with a ‘high’ expected of 65 degrees F. Oh well – not the greatest ‘Summer-like’ weather but I’ll take it (also expected showers later). My knit group ladies are hoping to meet in the park 2-4 p.m. – there is a pavilion but . . . just a wee bit chilly for me.

LOTS of GREAT SUMMER recipes coming in (hard to choose which to feature first!)

Orange Soda Cupcakes

Cupcakes:

1 1/2 C. flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1 C. sugar
1/2 C. unsalted, softened butter
1 large egg
2 large egg whites
1/2 tsp. vanilla
1/3 C. buttermilk

Orange Soda Frosting:

6 T. unsalted butter, softened
4 1/2 C. powdered sugar
5 T. Orange Crush soda
orange gel food coloring
=
Cupcakes:
Preheat oven 350 degrees F.
Line 12 cup cake tins with paper
liners.
In medium bowl sift flour,baking
powder, baking soda & salt.
In another bowl using elec. mixer,
whip butter & sugar until pale & fluffy.
Add egg & egg whites, one-at-a-time.
Add vanilla & whisk in buttermilk.
Slowly mix flour & buttermilk mixture
until well blended – do not over mix.
Fill cup cake liners 3/4ths full.
Bake 20-25 minutes until a toothpick
inserted into center of cupcakes comes
out clean. Cool cupcakes in pan 10
minutes. Remove them from pan & place
on a wire rack to cool completely.

Frosting:

In a large bowl add all ingredients &
cream together until smooth. (You want
the frosting to be thick enough to stand up.
If it isn’t, add more powdered sugar. If it is
too thick, add more soda. Be sure to mix well
after each addition.)
Scoop frosting into a pastry bag (or zip lock
bag with a corner cut off to use as a pastry bag).
Decorate cupcakes.
Makes 12

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

Blistered Tomato Ricotta Pasta

4 cloves garlic, crushed
1 T. olive oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. red pepper flakes
1 (16 oz) pkg. linguini, spaghetti, angel
hair pasta or fettucini
1/4 C. fresh basil, chopped
1/4 C. Parmesan cheese, grated (not
the jarred powdery kind)
1 pint cherry or grape tomatoes
1 C. whole milk ricotta cheese
=
Cook pasta accordg. to pkg. directions
to al dente.

In large saute pan heat oil over medium
heat. Add crushed garlic, basil, oregano,
salt/pepper & red pepper flakes – cook
2 minutes until garlic becomes fragrant.
Add whole tomatoes – saute until tomatoes
start to soften & some begin to split (5-7
minutes).

When pasta is cooked, drain but reserve the
pasta liquid.
Add pasta & ricotta to the saute pan with
tomatoes – stir to coat pasta & melt the
ricotta. Add a little pasta water, if needed –
you don’t want a lot of watery liquid but enough
so cheese & pasta don’t completely stick together.
Top with Parm. cheese & basil – serve.
Serves 4
(recipe: callmepmc.com)
————————–

Brown Sugar Skillet Chicken

3 boneless skinless chicken breasts;
filet or slice into chicken tenders
2 T. olive oil
1/4 C. brown sugar
1/2 C. water
salt/pepper, to taste
=
In large skillet heat oil over medium
heat; add chicken. Brown both sides &
season with salt/pepper (3-5 minutes
per side.) In small bowl stir together
brown sugar & water until well
combined – pour into pan & bring to
boil. Reduce heat; cover & simmer
10 minutes, flipping chicken regularly.
Let chicken & sauce set 5 minutes to
allow sauce to thicken. Serves 4

(recipe: eatingonadime.com)
————–

Cornbread Salad

2 (6 oz, ea) boxes cornbread mix plus
ingredients to make cornbread (OR)
store-bought cornbread, if desired)
1 (14 oz) can pinto beans, drained/rinsed
1 (14 oz) can whole kernel corn, drained
3 Roma tomatoes, diced
1 red bell pepper, diced
1 cucumber, chopped
1/2 red onion, finely diced
1 1/2 C. Ranch salad dressing
1/2 C. BBQ sauce (your choice)
1 romaine lettuce heart, roughly chopped
2 C. shredded Cheddar cheese
1 lb. bacon, cooked/crumbled
sliced green onion
=
Prepared corn bread mixes & baked/cooled.
Cut into 1″ cubes & layer on bottom of a
9 X 13″ baking dish. Top with a layer of
pinto beans, corn, tomatoes, bell pepper,
cucumber & onion.

In medium bowl combine Ranch dressing &
BBQ sauce – pour evenly over top of salad.
Top with a layer of romaine lettuce (You
might need to gently press down this layer)
Top with Cheddar cheese, bacon & green onion.
Cover tightly with plastic wrap & refrigerate
until ready to serve.
Serves 12

NOTE:
This can be prepared in a deep trifle
dish also

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

Crockpot Cowboy BBQ Beans

1 lb. ground beef, browned/drained
8 slices bacon, cooked/crumbled
1 (15 oz) can lima beans, undrained
1 (15 oz. ) can kidney beans, undrained
1 (15 oz) can pork & beans, undrained
1/2 C. BBQ sauce of your choice
1/4 C. sugar
1/4 C. brown sugar, packed
1 tsp. liquid smoke flavoring
=
Combine all ingredients in crockpot.
Cover & cook on Low 3-4 hours.
Serves 8

(recipe: recipesthatcrock.com)
——————————-
Chicken & Steak Marinades

Chicken Marinade:

1/2 C. extra virgin olive oil
1/2 balsamic vinegar (or other vinegar)
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
=
6 chicken breasts or 3 1/2 lb. chicken
=============
Combine all ingredients in large bowl –
whisk together. Remove 1/2 C. marinade
for basting chicken. Place chicken in a large
ziplock bag & pour marinade over top – close
bag securely & marinate at least 4 hours or
up to 24 hours in fridge.

Preheat grill to medium-high heat – lightly oil
grill grates. Remove chicken from marinade, letting
excess drip off. Grill chicken 5-6 minutes per side
until cooked through, basting chicken occasionally
with reserved marinade. Remove chicken from grill
& tent with foil. Let rest at least 5 minutes before
serving.

NOTE: You can place reserved marinade in a small
saucepan & bring to a boil. Simmer until slightly
reduced. Makes a wonderful sauce to go on top of
the chicken.  Serves 6
+++++++++++++++++++
Steak Marinade:

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar
1/4 c. soy sauce
1/4 C. Worcestershire sauce
1/4 C. pineapple juice
2 T. brown sugar
2 T. Dijon mustard
1 tsp. ground black pepper
2 tsp. garlic powder
=
3-4 lbs. steak: ribeye, strip, sirlois, filet mignon,
etc.
==========
In large bowl combine all marinade ingredients –
whisk well.
Place steak in a large ziplock bag – pour marinade
over top & close securely. Marinate in fridge at
least 4 hours or up to 24 hours. (a bare minimum
of 1 hour)

Preheat grill to medium-high heat & lightly oil grates.
Remove steak from bag & pat dry. Grill steak to
desired doneness. Remove steak from grill & tent
with foil. Let rest at least 5 minutes before serving.
Serves 8

(recipes: momontimeout.com)
——————————-

Crockpot Corn-on-the-Cob

8 ears fresh corn on the cob
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 C. water
2 T. butter
=
Husk & clean all corn ears. Brush olive
oil on corn & season with salt/pepper.
Add water to crockpot & place corn in
crockpot.
Cover & cook on High 3-4 hours.
Once corn is bright yellow it’s done.
Rub corn with butter & serve.

NOTE: poster used a 6-qt. crockpot but
any size will do as long as the corn fill fit
in the crockpot. You can also break ears
into smaller pieces to fit.

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

Cowboy Meat ‘n Potato Casserole

1/3 C. seasoned bread crumbs (use
dry bread crumbs)
1/4 C. BBq sauce
1 lb. ground beef (or turkey)
3/4 c. finely chopped onion
1 T. fresh leaf parsley, chopped
2/3 C. Mexican-blend cheese, shredded
3/4 tsp. salt
2/3 C. evaporated milk
1 T. butter
1 C. cooked/crumbled bacon
1/4 C. French Fried onions (in a can)
1 egg, lightly beaten
2 tsp. chili powder
1 pkg. Ore Ida Steam ‘n Mash cut
russet potatoes*
1 tsp. garlic powder
–
Preheat oven 375 degrees F.
Spray 9 X 9″ baking dish with
nonstick cooking spray.
In large bowl mix beef, breadcrumbs,
egg, onion, BBQ sauce, chili powder &
salt. Mix well then press gently into
bottom of prepared baking dish.
Bake, uncovered, 20-25 minutes just
until ingredients are well cooked.
Carefully remove from oven (drain
off any excess fat).
Turn on oven BROILER
Following directions on pkg, microwave
the potatoes.
In a large bowl mix hot potatoes, parsley,
garlic, butter & milk – using elec. mixer,
mash until smooth. Add bacon & French
fried onions – stir. Spread evenly over beef
mixture & sprinkle cheese on top.
Broil until cheese turns light brown,
about 3-5 minutes. Serve hot with
some BBQ sauce (if desired)

*these potatoes are in a package with
other DRY potato products on a shelf
(not in freezer section)

(recipe: 77delicious.com)
——————————–

Rainbow Couscous

1 T. plus 1 tsp. olive oil
1 large clove garlic, minced
1 large shallot (or 1/2 small red onion),
minced
3 medium red, yellow, green or orange
bell peppers, finely diced
2 tsp. finely chopped fresh oregano
kosher salt
ground black pepper
2/3 C. whole wheat couscous
–
lemon wedges, for serving
=
In medium saucepan over medium
heat oil; add garlic & shallots. Cook,
stirring frequently, about 2 minutes.
Ad 2/3 C. water, bell peppers, oregano,
1 tsp. salt & pepper, to taste. Bring to
boil over high heat; cook until peppers
just begin to soften, 2-3 minutes. Stir
in couscous. Immediately cover & remove
from heat. Let stand, covered, about 7
minutes (until liquid is absorbed &
couscous is tender.) Transfer  to a platter
or large bowl. Serve with lemon wedges
for squeezing. Serves 4

(recipe: foodnetwork.com)
—————————-

Chocolate Peanut Butter Grahams

1 (18 oz) jar peanut butter
1 (14.3 oz) pkg. graham crackers,
broken into rectangles
1 1/2 lb. milk chocolate candy coating,
coarsely chopped
=
Place several strips of waxed paper on
several baking sheets.

Spread 1 T. peanut butter on 1 side of
half of the graham crackers – top with
remaining crackers & refrigerate 15 minutes
until peanut butter is firm.

In a microwaveable bowl melt candy coating,
stir until smooth. Dip cookies in coating to
completely cover, allowing excess to drip off.
Place on waxed paper-lined sheets & let
stand until set.
Store in an airtight container in a cool, dry
place. Makes 3 dozen

(recipe: tasteofhome.com)

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

Hope you have a GREAT day!

Hugs;

Pammie

another gloomy/rainy day

70 degrees F. out, overcast & gloomy (with a High of 79). It’s slightly muggy but I guess it could be worse: colder, right? Can’t complain too much! On a good note we now have 6 teeny/tiny little catnip ‘buds’ growing (again). I don’t remember if I mentioned here that the first day our cat who was sick (Lucky) was feeling better I came into the kitchen to find that he had jumped up on the kitchen counter & totally dumped the egg carton/growing place for another 6 catnip plants that had just started to get a little bigger. Oh – and he ate the little plants, too- sigh. THIS TIME I put seeds in a pot & put it outside our front door, watering it each day. Finally, today, I noticed we have some tiny spots of green. NOW the challenge is to grow them to a good-sized plant (or more) for the kitties. I had heard from one of my knit ladies that someone at the Farmers Market is selling catnip plants but I haven’t ventured over there yet. (I don’t know if you remember I’m the person with the ‘black thumb’ – or another of my titles could be: “She Who KILLS ALL plants”. Oh well . . . we each have our redeeming qualities, right?

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts (optional)
1 C. fresh (or frozen) blueberries

Glaze:

2 T. lemon juice
1 T. butter, melted
1 C. powdered sugar
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In large bowl beat butter, 1 C. sugar,
juice & eggs. In another bowl combine
flour, baking powder & salt – stir into
egg mixture alternately with milk.
Fold in lemon zest, nuts & blueberries –
pour into prepared loaf pan.
Bake 60-70 minutes. (when loaf has
cooled, glaze with mix below).

Glaze:
Combine all glaze ingredients in a bowl;
drizzle over warm bread.

(recipe: Mama’s Favorite recipes – FB)
————————————

Perfect Shrimp Scampi

1 lb. raw shrimp, peeled/deveined
3/4 C. white wine
1/4 C. olive oil
1/2 C. unsalted butter
2 T. margarine (poster used
Blue Bonnet)
3 T. minced garlic
1/4 tsp. paprika
1/2 T. parsley flakes
=
grated Parmesan cheese – to top
=
In large skillet over medium heat, heat
wine, olive oil, butter, margarine & garlic
until it just starts to boil. Add paprika &
parsley flakes; stir & immediately add
shrimp – cook 4-5 minutes until shrimp
turns pink. (don’t over cook).

Spoon shrimp onto a plate with some of
the cooking sauce – top liberally with
Parmesan cheese. Serves 2

(recipe: food.com)
———————

Crockpot Spicy Chicken Soup

2 large baking potatoes/ peeled
& cut into chunks (about 3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled & cut into
chunks (1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 C. bottled salsa (your
choice of heat)
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. black pepper
1 skinless, boneless chicken
breast, cut in half
4 skinless, boneless chicken thighs
(about 10 1/2 oz)
3 C. chicken broth
–
Optional garnishes
4 (6 inch) corn tortillas, cut into strips
chopped fresh parsley
–
Place potatoes, corn, celery, carrots,
onion & garlic in crockpot. Stir in
salsa, cumin, chili powder, & pepper.
Place chicken evenly on top of
vegetables & pour broth over chicken.
Cover & cook o High 4 hours. Remove
chicken & shred into bite-sized pieces
then return to crockpot & cook another
15-20 minutes until vegetables are tender.
–
Preheat oven 350 degrees F.
Place tortilla strips on a baking sheet
& bake 10-15 minutes
–
Serve soup in bowls topped with chopped
parsley & tortilla strips

(recipe: dearcrissy.com)
—————————–

Bacon Skillet Fried Potatoes

6-7 red potatoes (unpeeled) sliced or
cut into chunks (can use any potatoes)
5-6 slices bacon
5 T. bacon drippings
1/2 C. chopped onion (poster used
green onions)
1 tsp. salt
1/2 tsp. black pepper
1 tsp. minced garlic
1 C. shredded Cheddar cheese (can
use more or any cheese you like)
=
In a skillet fry bacon until crisp, remove
to paper towels to drain (Save 5 T. drippings
in skillet) Add potatoes, onion, salt/pepper
& garlic – toss to make sure potatoes are
covered with drippings.

Cover skillet & cook on medium until potatoes
are tender (about 15 minutes). Remove lid;
brown potatoes on High until crispy. Remove
from stove, sprinkle cheese on top & cover with
lid for a few minutes to melt cheese. Crumble
bacon on top & serve.
Serves 6
(recipe: thesouthernladycooks.com)
—————————–

Chicken Alfredo Dip

2 C. cooked chicken, coarsely
chopped into bite-sized pieces
1 1/2 C. Alfredo sauce (can buy
in grocery – where spaghetti sauces
are)
8 oz. cream cheese, softened
1/2 C. grated Parmesan cheese
1/2 tsp. Italian seasonings
1 1/2 C. shredded mozzarella cheese,
divided
1/2 C. cooked, crumbled bacon
1/2 C. diced tomatoes
1 T. chopped parsley
=
Preheat oven 375 degrees F.
Spray a small skillet or baking dish
with nonstick cooking spray.

Place chicken, Alfredo sauce, cream
cheese, Parm. cheese, Ital. seasoning,
& 1/2 C. mozz. cheese in a bowl – stir
to combine.

Spread mixture into prepared dish &
top with remaining mozz. cheese.

Bake 20 minutes until dip is bubbling
& cheese is melted.

Turn oven to Broil.
Broil 1-2 minutes until cheese just
starts to brown on top.
Top dip with bacon, tomatoes &
parsley. Serves 8

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

Fruit Salad w/ Honey-Lime Poppyseed Dressing

Dressing:
1/4 C. canned pineapple juice
1/4 C. honey
1 T. fresh squeezed lime juice (about 1/2 lime)
1 tsp. lime zest, about 1/2 lime
1 tsp. poppy seeds
8 C. cut up fruit into bite-sized pieces:
Like watermelon, cantaloupe or
honeydew melon, red/green grapes, strawberries,
pineapple, tart apples, pears, kiwi, blueberries,
raspberries, blackberries, star fruit, mango,
papaya, bananas

In small bowl whisk dressing ingredients &
refrigerate until needed.
Combine cut fruit & dressing in a serving
bowl; gently toss & chill until ready to serve.

NOTE: it’s best to mix fruit & dressing just
before serving.
Serves 8

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

Mexican Sweet Corn Cake
side dish – not dessert

5 C. fresh corn removed from
cob (about 7-8 ears)
1/2 C. whole milk
1/3 C. heavy cream
1/4 C. water
2/3 C. sugar
12 T. butter, melted (1 1/2 sticks)
4 T. lard (OR Crisco), melted (1/4 C.)
2/3 C. fine corn meal (if you can’t
fine fine, place coarse corn meal in
a food processor & process to a fine
grain).
1 C. masa harina (corn flour)
1 tsp. salt
1 T. baking powder
1/4 tsp. cayenne pepper
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place a pan full of water on
to boil (using it for a ‘water bath’).

Place corn kernels in a food processor.
Add milk, cream, water & sugar – pulse
just until mixture is coarse & corn is


just slightly broken up. Add melted
butter & lard – pulse to combine.

In large bowl mix corn meal, masa
harina, salt, baking powder & cayenne.

Add corn mixture to dry ingredients –
stir to combine then let batter rest 10
minutes so the dry ingredients can absorb
the wet.

Pour batter into prepared dish then place
batter-filled dish into a larger dish (you
will be cooking it in a ‘water bath’.

Pull out oven rack (middle) & place the
double pans onto rack – pour hot water
into outer pan until water comes half way
up the corn cake pan (be careful not to
spill water into corn cake pan).

Bake 50-55 minutes until mixture is set.
(touch the top in the center -if it’s still
liquidy, bake another 5 minutes. The
finished cake is very soft in texture so
bake time should not exceed 55 minutes
or it will dry out.

Remove from oven & serve using a scoop.
Good over chili, along side roasted meats
or spicy dishes as a side. Serve hot but can
also be served room temp. or cold.
Serves 10

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

Easy Apple Cream Cheese Tart

1 pkg. Pillsbury Crescent Dough sheet

Cream Cheese Layer:

2 (8 oz, ea) pkgs. cream cheese, room temp.
1/2 C. sugar
2 large eggs, lightly beaten
1 tsp. almond or vanilla extract

Apple Mixture:

4-6 Granny Smith apples, peeled/cored/
very thinly sliced
4 T. sugar
4 tsp. cinnamon

Glaze:

1 C. powdered sugar
2 T. milk or heavy cream
==
Preheat oven 400 degrees F.
Line a 9 X 13″ baking dish with 2 sheets
parchment paper: 1 running the length
of the pan & 1 running the width – both
cut to fit – press prepared crescent dough
onto bottom & 1 inch up sides of pan.

Cream Cheese Layer:
Using elec. mixer, beat cream cheese until
smooth in a large bowl. Add 1/2 C. sugar &
beat until well combined. Add eggs – beat
on Low speed just until blended – pour into
crust.

Apple Mixture:
In large bowl or ziplock bag, place sliced apples.
Sprinkle with 4 T. sugar & 4 tsp. cinnamon – toss
to coat. Arrange apples over cream cheese mixture
in overlapping pattern. Bake 5 minutes.

After 5 minutes reduce oven temp. to 350 degrees F.

Do not remove tart from oven while reducing oven temp.
Bake 30-35 minutes longer until apples are tender, crust
is deep golden brown & filling is set. Remove tart from
oven & cool on wire rack.

Glaze:
In a bowl mix powdered sugar & milk until smooth.
Lift up parchment paper ends (in pan) & lift tart
from pan onto a serving platter. Drizzle tart with
glaze & cut into 15 serving pieces. Serve immediately.
Refrigerate any leftovers, covered, for up to 2 days.

(recipe: thebaking chocolatess.com)

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

Not much new here, still knitting away on 2 baby blankets. Hope all is going well with all of you;

Hugs;

Pammie

Ah, a gloomy Spring day

Yesterday was gorgeous – today . . . not so much. We’re looking at 55 degrees F. , gloomy & rainy. Oh well – every day can’t be perfect, right?

Started the new ‘complicated’ knit baby blanket – took me a few tries. I started on bigger needles and it looked ‘ok’ but the stitches were just too loose so I dropped 2 needle sizes – now we’re GOOD! Yes, it’s complicated, but not as bad as I thought. This will just be a ‘knit 1-2 rows then take a break’ blanket. Below is the last crocheted ‘using up scrap yarn blankets:

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

Cinnamon Donut Muffins

1 1/2 sticks butter (or margarine) (12 T or
3/4 C., softened)
1 C. sugar
2 eggs
3 C. flour
3 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground nutmeg
1 1/4 C. milk (or buttermilk*)
1 tsp. vanilla

Sugar Dip for muffins:

1 stick butter, melted
1 C. sugar
1 T. cinnamon
=
Preheat oven 350 degrees F.

Spray 18 muffin tin cups with nonstick
cooking spray.

In a large bowl using elec. mixer, cream
butter & sugar. Add eggs – continue mixing.
Add remaining ingredients for muffins &
mix until smooth. Fill each muffin cup
3/4ths full.
Bake 35 minutes until browned. Remove
from oven & let cool.

Muffin Dip:
Place melted butter in one pie plate.
Mix sugar & cinnamon in another pie plate.
When muffins are cool enough to handle,
dip muffin tops in butter then in cinnamon
mixture.

Makes approx. 18 muffins

*If you don’t have buttermilk:
In a 2-C. measuring cup add 1 T. lemon juice or
vinegar. Pour enough milk in cup to reach 1 1/4 C.
Stir with a fork & let stand 5 minutes. Now you
have ‘soured/buttermilk”

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

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 C. chunky salsa
1 (15.5 oz) can black beans, drained/
rinsed
1/4 C. zesty Italian salad dressing
2 T. taco seasoning mix
6 (8 inch) flour tortillas
1 C. sour cream
1 (8 oz) pkg. Mexican-style (Kraft) Finely
shredded four cheese
=
Optional Additional Toppings:

chopped tomatoes
sliced black olives
chopped green pepper
shredded lettuce
chopped fresh cilantro
extra sour cream
hot sauce
===
Preheat oven 400 degrees F.
In large skillet over medium-high heat,
brown meat with onions; drain. Stir in
next 4 ingredients.
Arrange 3 tortillas in single layer on
bottom of a 9 X 13″ baking dish. Cover
with layers of half, each: meat mixture,
sour cream & cheese – repeat layers &
cover with foil.
Bake 40 minutes until casserole is heated
through & cheese is melted, uncovering
after 30 minutes to brown top.  Let stand
5 minutes before cutting. Serve with
optional toppings, if desired.
Serves 8

(recipe: myfoodandfamily.com)
—————————
Mexican Beef & Rice Casserole

1 lb. ground beef
1 1/2 C. (Kraft) Mexican-style shredded
Four Cheese with a touch of Philadelphia, divided
1 (1 oz) pkg. tack seasoning mix
1 C. long-grain white rice, uncooked
1 C. frozen mixed vegetables (carrots,
corn, peas)
1 (14.5 oz) can no salt added diced
tomatoes, undrained
1 C. chunky salsa
1 C. chicken broth
=
Optional garnishes:

chopped tomatoes
chopped cilantro
sour cream
=
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet, brown meat; drain.
(reserve 1 C. cheese for later use).
Add remaining cheese & all remaining
ingredients to meat – stir well.
Spoon into prepared dish.
Cover & bake 40-50 minutes until
rice is tender. Top with reserved
cheese.
Bake, uncovered, 5 minutes until
cheese melts. Top with optional
garnishes. Serves 8

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

Honey Lemon Ginger Chicken

4 boneless skinless chicken
breasts cut into chunks
salt/pepper
3 cloves garlic, minced
2 tsp. fresh ginger, minced
2 T. olive oil, divided
1/2 C. honey
zest of 1 lemon
4 T. fresh lemon juice
2 T. apple cider vinegar
2 1/2 T. soy sauce
1 T. cornstarch
–
Cooked rice to serve 6
–
Heat large skillet over medium-
high heat; add 1 T. oil & allow to
heat. Add chicken chunks & sprinkle
with salt/pepper – cook until browned
on outside & no longer pink on inside,
about 10 minutes. In medium saucepan
heat to medium-high heat & add 1 T.
oil – allow to get hot. Add ginger &
garlic – cook 2-3 minutes until fragrant
& slightly golden brown (be careful
not to burn them). In large glass
measuring cup whisk lemon zest,
lemon juice, vinegar, soy sauce &
cornstarch (make sure it’s well
combined.) Pour sauce over ginger/
garlic & stir to combine – allow to
come to a boil, stirring occasionally.
Once it’s at a boil, boil about 2
minutes (sauce will thicken & turn a
bit darker). Pour sauce over cooked
chicken & stir, making sure all of
chicken is covered in sauce.
Serve over cooked rice. Serves 6

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

Chicken Tortilla Crockpot Soup

1 lb. shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes,
mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green
chile peppers
2 cloves garlic, minced
2 C. water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 oz) pkg. frozen corn
1 (15 oz) can black beans,
drained/rinsed
1 T. chopped cilantro
7 corn tortillas
–
Place chicken, tomatoes,
enchilada sauce, onion, green
chiles & garlic in crockpot. Pour
in water & chicken broth & season
with cumin, chili powder, salt/pepper
& bay leaf. Stir in corn, beans &
cilantro. Cover & cook on Low 6-8
hours (or High 3-4 hours).
—
Preheat oven 400 degrees F.
Lightly brush both sides of tortillas
with vegetable oil. Cut tortillas into
strips & spread on a baking sheet.
Bake 10-15 minutes until crisp. To
serve, sprinkle tortilla strips over soup.

(recipe: all-my-recipes.com)
———————————

Moist Pineapple Banana Bread

1/2 C. butter, softened
1 C. sugar
2 eggs
1/2 C. mashed ripe banana
1/3 C. drained crushed pineapple
1/2 C. flake coconut
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
–
Preheat oven 350 degrees F.
In a bowl cream butter & sugar;
beat in eggs. Stir in banana,
pineapple & coconut. Combine dry
ingredients then stir into creamed
mixture just until combined. Spray
a 8 X 4″ loaf pan with nonstick spray
& spoon batter into pan. Bake
65-70 minutes until bread tests done.
Cool in pan 10 minutes; remove to
wire rack to finish cooling. Makes 1 loaf.

(recipe: jamhands.net)

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

Try to stay healthy & have a nice day!

Hugs;

Pammie

and, once more, it’s Sunday!

Today is not as sunny as previous days but it’s in the mid-70’s so I can’t complain. I got to spend 2 1/2 hours with my knitting friends at the park yesterday – that was a nice, relaxing time ‘out’. Sometimes I just need a small ‘out of the house’ to really pick up my spirits – how about YOU?

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

Chocolate Chunk Streusel Coffee Cake

2/3 C. flour
1/2 C. packed brown sugar
1/4 C. cold butter, cut into small
pieces
1 c. slivered almonds, chopped
1 (2 layer size) box yellow cake mix
*strong brewed coffee, cooled (used
as substitute for WATER when making
cake mix)
1 1/2 pkgs. (4 oz, ea) semi-sweet
chocolate, chopped
=
Drizzle:

2 squares semi-sweet baking
chocolate
=
Preheat oven 350 degrees F.
Spray a 15 X 10 X 1″ baking dish
with nonstick cooking spray.

In small bowl combine flour & sugar.
Cut in butter using pastry cutter (or 2
knives) until mixture resembles coarse
crumbs – stir in nuts.

Prepare cake mix accordg. to pkg.
directions: SUBSTITUTE brewed coffee
for water.

Pour batter into prepared pan, sprinkle
top with half the chopped chocolate.
Top with nut mixture & remaining
chocolate.

Bake 20-25 minutes until a toothpick
inserted into center comes out clean.

Drizzle:
In small pan melt 2 squares semi-sweet
baking chocolate & drizzle over cooled
cake – let stand until drizzle is firm.
Cut into squares.
Serves 24

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

Chicken Tortilla Chip Casserole

4-5 C. chicken, cooked/chopped
1 C. green onion, chopped (can
use regular onion)
1 C. green pepper, chopped
2 T. oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of chicken soup
1 (4 oz) can green chilis, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cumin
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style shredded
cheese (or cheese of your choice)
=
Optional toppings:

sour cream
chopped fresh tomatoes
chopped olives
chopped green pepper
chopped lettuce
===
Preheat oven 350 degrees F.

In large skillet heat oil to medium-high;
add green pepper & onion – cook 1 minute.
Add tomatoes, soups, chilies, & seasonings.
Mix well & simmer about 10 minutes.

Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Add a layer of crushed tortilla chips to bottom
of dish. Add a layer of chicken to chips &
cover with half soup mixture – sprinkle on 1 C.
shredded cheese – repeat.

Bake 20-25 minutes. Add remaining cheese & bake
about 5 minutes longer until cheese melts.
Serves 10-12

NOTE: poster said you can add some cayenne or
hot sauce to casserole before baking.

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

Lemon Pasta

1 C. spaghetti (about the size
of the opening in a pop bottle) OR
to serve 4 people
1/3 C. unsalted butter
1 C. sour cream
1 tsp. lemon zest
3 T. fresh squeezed
lemon juice
3 T. fresh parsley, chopped
1/4 C. Parmesan cheese, grated
1 dash salt – or to taste
1 dash fresh ground black pepper –
or to taste
=
Preheat oven 400 degrees F.
Cook spaghetti accordg. to pkg.
directions until al dente. Drain &
place in a greased 1.5 qt casserole
dish. In a medium saucepan over
low heat, melt butter. Remove from
heat & stir in sour cream, lemon zest
& lemon juice – mix until smooth. Pour
mixture over cooked spaghetti in
casserole dish – mix well.
Bake 15-20 minutes until heated
through. Remove from oven & add
grated cheese, parsley & salt/pepper,
to taste. Serve immediately. Serves 4

(recipe: mydailymoment.com)
——————————
Skillet Scallops in Garlic/Pepper Sauce

1/2 C. dry bread crumbs
1/2 tsp. salt
1 lb. sea scallops
2 T. butter
1 T. olive oil
2 T. red chili pepper, finely diced*
1/4 C. white wine or chicken broth
2 T. lemon juice
1 clove garlic, minced
1 tsp. minced fresh parsley
=
In a large skillet heat butter & oil
over medium-high heat.
In a small bowl toss bread crumbs
with salt. Dip scallops in crumb
mixture to coat both sides, patting
to help coating adhere. Add coated
scallops to skillet & cook 1 1/2 to 2
minutes on each side until firm &
opaque. Remove from pan & keep
warm. Add chili pepper to skillet & fry
about 30 seconds. Add wine (broth),
lemon juice & garlic – bring to a boil.
Stir in parsley & drizzle over scallops.
Serve immediately. Serves 4

*Any red pepper will do (poster used
a ripe jalapeno – if you don’t want any
heat, use a red bell pepper

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

Crockpot Short Ribs

1 T. vegetable oil
4 lb. lean beef short ribs
1 tsp. salt
1/2 tsp. black pepper
1 (8 oz) can tomato sauce
1/2 C. finely chopped celery
1/4 C. finely chopped onion
2 T. brown sugar
1 clove garlic, minced
1/8 tsp. cayenne pepper
3 T. Worcestershire sauce
2 T. lemon juice
2 T. prepared mustard
=
In large skillet over high heat, heat oil.
Sprinkle ribs evenly on both sides with
salt/pepper – place in skillet & brown on
both sides – place in crockpot.
In small bowl whisk tomato sauce, celery,
onion, brown sugar, garlic, cayenne pepper,
Wors. sauce, lemon juice & mustard: pour
over ribs.
Cover & cook on Low 9 hours. Skim off
excess fat from ribs before serving.
Serves 4

(recipe: mrfood.com)
——————————–

Baby Spinach with Almonds &
Golden Raisins

3 T. sliced almonds
2 slices bacon, cut into 1/2″ pieces
1 small shallot, chopped
2 T. red wine vinegar
1 1/2 lb. baby spinach leaves
1/4 tsp. Spanish smoked sweet
paprika
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
few grinds ground black pepper
1/4 C. golden raisins
1 T. unsalted butter
–
Preheat oven 350 degrees F.
On a rimmed baking sheet spread
out almonds in an even layer &
toast about 8 minutes until light
brown & fragrant.
Cook bacon in large skillet over
medium heat until brown & crispy,
about 5 minutes. Remove skillet
from heat & transfer cooked bacon
using a slotted spoon, to a small
bowl. Leave drippings in skillet.
Return skillet to medium heat; add
shallots & 1 T. water; cook, stirring,
until soft, about 3 minutes. Add
vinegar & cook until reduced &
shallots are glazed, about 3 minutes
more. Add spinach in batches,
stirring to wilt before adding more.
When all spinach has been added,
raise heat to High. Add paprika, red
pepper flakes, salt/pepper. Cook,
covered, 2 minutes. Remove lid;
stir in raisins, toasted almonds,
reserved bacon & butter.
Serve 4

(recipe: foodnetwork.com)
————————

Crockpot Hot Fudge Turtle Brownies

1 (18.4 oz) pkg. fudge brownie mix
2/3 C. mini semi-sweet chocolate chips
2/3 C. oil
2 eggs, beaten
1/4 C. wtaer
1 (11 oz) pkg. caramel baking bits
1/3 C. whipping cream
3/4 C. chopped pecans
1 (12 oz) jar hot fudge sauce
3/4 C. hot water
=
Spray insides of a 6 qt crockpot
with nonstick cooking spray.

In large bowl combine dry brownie mix,
choc. chips, oil, eggs & water – whisk
just until combined  (do not over mix).
Pour into greased crockpot.

In microwave-safe bowl, combine caramel
bits & cream. Microwave on High, stirring
after every 30 seconds, until completely
melted. Stir in pecans & pour over brownie
mixture – use the tip of a knife to swirl in
caramel.

In small bowl whisk hot fudge sauce & hot
water until smooth – drizzle over caramel
mixture.

Cover & cook on High 3 – 3 1/2 hours until
brownies are set around edges.
Serves 10

(recipe: gooseberrypatch.com)

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

Today is a nice, quiet ‘no plans’ day – I might attempt to start a new baby blanket. The yarn came in I ordered (it’s a sort of turquoise color. I have a ‘new to me’ pattern I’d like to ‘attempt’ – we’ll see where that goes. (the pattern is one I saw on the front of a sweater – 31 stitches per pattern repeat, 12 rows per pattern repeat. For those of you who don’t knit, that’s a LOT of super-concentration – EVERY ROW . . . we’ll see, this one might be a ‘rip out – find another pattern’ thing).

Stay healthy & try to enjoy this SPRING weather!

Hugs;

Pammie

I LOVE this time of year!

Today is an absolutely gorgeous day – sun shining, slight breeze, 84 degrees F. (It’s supposed to be in the 80’s for the rest of this week – YAY!)

Our middle son has been away for 2 weeks and just got home last night. I’ve been anxiously awaiting his return, cooking some of his favorite foods: Quinoa salad, meatloaf & baked potatoes, catching up his laundry – “Mom stuff”. It’s nice to have our family ‘back in order’ – we all slept in and I hung out in my jammies way longer than usual but that’s OK!

Working on the purple & white blanket now using Imitation Embroidery #1 pattern, violet-colored Caron ‘Simply Soft’ yarn. I don’t usually use this kind of yarn – it can tend to fray or slip on the needles (it’s a bit shiny). It’s working up nicely but I’m surprised that it’s HEAVY (weight-wise, not yarn thickness). This will definitely be a winter blanket. Almost done crocheting all the 35 Granny Squares for the next blanket (think I have something like 4 to finish, then sew them together & crochet a border). This is another ‘using up bits & pieces’ of yarns I have.

Lemon Cheesecake Mousse

1 (4-serving size) box lemon Jell-O
1/2 C. boiling water
1 (8 oz) pkg. cream cheese, softened
1/2 C. cold water
1 C. Cool Whip, thawed
=
Fresh berries – garnish
=
In a bowl add dry Jello & pour in boiling
water – stir until Jell-O is completely
dissolved. Pour into a blender – add
cream cheese & cold water; blend 1
minute until smooth.
Pour mixture into a large bowl & add in
Cool Whip – mix until well blended &
smooth. Spoon mixture into 4-6 serving
dishes & refrigerate 2 hours.
When ready to serve, top with berries and/or
Cool Whip.  Makes 4-6 servings

(recipe: simplystacie.net)
—————————-

Stuffed Turkey Burgers
(Grill or Broil)
1 1/4 lb. lean ground turkey breast
1/2 C. chopped, roasted red peppers, divided
1/2 C. shredded mozzarella cheese, divided
1/4 tsp. salt/ground black pepper
=
Divide turkey into 4 equal sized rounds –
make 2 equal sized patties out of each round
so you have 8 patties total. Sprinkle 4 of the
patties with 2 T. each roasted red peppers  &
cheese – top with remaining patties, working
turkey around edges to seal burgers closed.
Season with salt/pepper.
Grill or broil until cooked through, about
5 minutes per side.
Makes 4 stuffed patties

(recipe: foodnetwork.com)
—————————————

Crescent Taco Cups
1/2 lb. lean ground beef
=*
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
=
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 C. salsa (plus more, for dipping)
1/4 C. water
1/4 C. fresh chopped cilantro (plus
more for garnish – optional)
1 crescent roll dough sheet**
1 1/2 C. shredded Colby-Jack cheese
(or your favorite shredded cheese)
=
Preheat oven 375 degrees F.
Spray 8 muffin tin cups with nonstick
cooking spray.
In medium skillet over medium-high
heat, brown gr. beef, breaking into
crumbles; drain.
Add cumin, garlic powder, onion
powder, salt/pepper, 1/4 C. salsa, water
& cilantro – stir to combine & bring to
a simmer. Simmer 3-5 minutes until
most of liquid is cooked out. Turn off
heat.
Cut crescent dough into 8 equal squares
& gently press into 8 greased sections of
muffin tin. Add 1/3rd of cheese to bottom
of cups; evenly divide meat among the cups.
Top with 1/3rd of cheese & fold flaps of
dough over filling. Top with remaining
cheese & bake 15 minutes until golden
brown.
Using a butter knife, run knife edge around
muffin cups; remove cups from muffin tin.
Serve with optional garnish of more chopped
cilantro & salsa for dipping.
Serves 4 (2 each)


*you can also use taco seasoning mix instead
of spices listed

**You could also use regular crescent rolls, just
pinch seams together before cutting into 8
squares.

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

Crockpot German Potato Salad

3 onions, thinly sliced
3 (20 oz, ea) pkgs. refrigerated potato
wedges
1/3 C. flour
1/3 C. sugar
1 T. dry mustard
2 tsp. salt
1 1/2 tsp. celery seeds
1 tsp. black pepper
2 C. water
1 1/4 C. cider vinegar
3 slices bacon, cooked/crumbled
=
In 6-7 qt crockpot place onions; place
potatoes on top.

In a bowl stir flour & next 5 ingredients
& place in a large saucepan. Gradually
whisk water & vinegar into mixture, stirring
well with a whisk. Heat over medium-high
heat, whisking constantly, until slightly
thickened – pour over potatoes.

Cover & cook on Low 6-7 hours.
Sprinkle with bacon & serve warm.
Serves 14

(recipe: mrfood.com)
—————————

Grilled Lamb Chops
(several hours or overnight)
about 2 lb. lamb chops
1/4 C. ketchup
1 tsp. lemon pepper
1/4 C. lemon juice
1/2 tsp. dried rosemary
1/3 C. olive oil
1 small onion, grated
1 clove garlic, crushed
=
Trim excess fat from lamb.
In large bowl or pan combine
lamb with all other ingredients.
Cover & refrigerate several
hours or overnight. Remove
chops from marinade &
grill chops until tender
Serves 4

(recipe: food.com)
————————-

Easy Stuffed Shells

1 (12 oz) pkg. jumbo pasta shells
1 T. kosher salt
1 (30 oz) container whipped
cottage cheese
6 oz. Parmesan cheese, grated
1 egg
1-2 cloves garlic, minced
1 T. fresh parsley, minced
3/4 C. fresh basil leaves,
finely chopped (about 8-10
leaves)
1/2 tsp. salt
1/2 tsp. ground black pepper
1 (28 oz) jar marinara sauce
8 oz. mozzarella cheese, grated
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Spread
half of marinara sauce on bottom
of dish. Cook pasta shells accordg.
to pkg. directions (about 3 minutes
shy of al dente); drain & rinse with
cold water.
In large bowl combine whipped
cottage cheese, Parm. cheese,
egg, garlic, parsley, basil, salt/pepper.
Spoon mixture into cooked shells &
place filled shells in prepared dish.
Cover tops of filled shells with
remaining sauce & sprinkle mozz.
cheese on top.
Bake 25 minutes until bubbly.
Serve immediately. Serves 10

(recipe: momontimteout.com)
————————-

Crockpot Broccoli & Cheese Casserole

6 C. chopped broccoli (if using frozen, let it
thaw slightly)
1 C. shredded sharp Cheddar cheese,
divided
1 (12 oz) can cream of chicken soup,
undiluted
one half to one sleeve Ritz crackers, crushed
3 T. butter, cut into pieces
–
Spray insides of crockpot with nonstick
cooking spray (or line with crockpot
liner). In large bowl mix broccoli, soup
and 1/2 C. cheese – pour into crockpot.
Top with crushed crackers & top with
butter. Cover & cook on Low 2 hours.
–
Last half hour of cooking time, top with
remaining 1/2 C. cheese. If desired,
top with more crushed crackers before
serving. Serves 6

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

Blackberry Coffee Cake

1 (15.25 oz) box super moist yellow
cake mix (follow this recipe’s instructions,
not the cake mix box directions for this)
1 stick (8 T.) melted butter
3 eggs
1/2 C. milk
1/2 C. sour cream
2 C. fresh blackberries
1/4 C. sugar
2 tsp. cinnamon
1/2 C. chopped nuts (pecans or walnuts)

Glaze:

2/3 C. powdered sugar
2-3 T. milk
==
Preheat oven 350 degrees F.
Spray a 10-inch Bundt pan with
nonstick cooking spray.

In large bowl using elec. mixer, combine
cake mix, butter, eggs, milk & sour cream.

In a smaller bowl combine blackberries,
sugar, cinnamon & nuts; gently mix together
with a spoon.

Pour cake mix batter into prepared Bundt pan
then gently swirl in blackberry mixture.
Bake 55-60 minutes (checking to make sure cake
is done in center).
Let cool 10-15 minutes then remove from cake
pan to a wire rack.

Whisk together glaze ingredients & drizzle over
top of cake.

(recipe: thesouthernladycooks.com)

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Hope you’re having a SUPER GREAT DAY!

Hugs;

Pammie

Another BEAUTIFUL Day!

It’s 72 degrees F., sunny with a slight breeze – what could be better??? Got a few tasks done that needed ‘doing’, knit some, crocheted some and now it’s time to add more recipes (and a photo) to the blog!

First up: Last blanket knit – this one was my ‘using up bits & pieces of baby yarn’ blanke

Recipes! (if you’ve been a blog reader of mine you already know this, BUT . . .)

JUST WANTED TO STATE: NONE OF THE RECIPES I FEATURE ON MY BLOG ARE MY OWN – EACH RECIPE ‘LOCATION’ IS NOTED AFTER THE RECIPE.

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Blackberry Peach Dump Cake

3 C. fresh blackberries (you can use
frozen)
1/2 C. granulated sugar
1 (29 oz) can sliced peaches in syrup,
drained (save 1/3 C. juice)
1 (15.25 oz) box yellow cake mix
1 1/2 stick butter (12 T. or 3/4 C.) melted
1 tsp. vanilla
1/2 C. pecan pieces (can use walnuts)
–
Preheat oven 350 degrees F.

Sprinkle sugar over blackberries & stir
to cover all blackberries. Spread berries
in bottom of 9 X 13″ baking dish. Layer
drained peaches over berries. Sprinkle
dry cake mix over peaches. In a bowl
combine melted butter, 1/3 C. peach juice
& vanilla -pour on top of dry cake mix.
Sprinkle top with nuts.
Bake 35-40 minutes.
Serves about 8

NOTE: You can place in broiler & broil top
if it’s not brown enough (this also brings out
the flavor of the nuts) Just watch to not burn it.

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

Shrimp Fried Rice

4 tsp. vegetable oil, divided
3/4 lb. shrimp, peeled/deveined
1/2 C. onion, finely chopped
1/2 C. carrots, peeled/coarsely
chopped
1/2 C. frozen peas, thawed
2 tsp. minced garlic
2 eggs, lightly beaten
3 C. cooked long grain white rice
3 T. soy sauce
1 T. toasted sesame oil
salt/black pepper, to taste
1/4 C. green onions, sliced
=
In large pan heat 2 tsp. oil over medium-
high heat. Season shrimp with salt/pepper
& place in single layer in pan – cook 2-3
minutes per side until pink & opaque.
Remove from pan & cover with foil to keep
warm.

Add 1 tsp. oil to pan with onion & carrots –
cook 3-5 minutes until vegetables are softened.
Add garlic & cook 30 seconds – remove from
pan & cover to keep warm.

Pour remaining 1 tsp. oil into pan; add eggs &
cook, stirring occasionally, (making scrambled eggs)
until cooked through; season with salt/pepper.

Add rice, shrimp, reserved cooked veggies & peas to
pan; stir in soy sauce & sesame oil. Mix gently until
thoroughly combined & warmed through, 3-4
minutes.
Sprinkle top with green onions; serve.
Serves 4

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

Creamy Sun-Dried Tomato/
Parmesan Chicken

Chicken:
2 large boneless skinless chicken
breasts, halved horizontally to make
4 fillets
2 T. flour
2 T. finely grated Parmesan cheese
1 tsp. salt
cracked black pepper

Sauce:
1 (7 oz. jar sun dried tomato
strips in oil, drained (reserve
2 T. for cooking)
2 T. sun dried tomato oil,
or olive oil
2 T. minced garlic
1 C.sliced mushrooms
1 1/2 C. milk (or evap. milk*)
1 T. cornstarch mixed with 2 T. milk
1/3 C. fresh grated Parmesan
cheese
2  tsp. Italian herbs (optional)
2 T. fresh shredded basil
–
In shallow bowl combine flour,
Parm. cheese, salt/pepper. Dredge
chicken in flour mixture, shaking
off excess. Heat 1 T. reserved tomato
oil in large skillet over medium-high
heat – heat pan to hot & fry chicken
until golden on each side, fully cooked
& no longer pink. (about 5-6 minutes
per side, depending on thickness of
fillets). Transfer to warm plate. Add
remaining 1 T. tomato oil to skillet;
saute garlic about 1 minute; add
sun-dried tomatoes & mushrooms,
fry until mushrooms are just soft.
Reduce heat to medium-low heat;
add milk (or cream, if using) & bring
to gentle simmer, stirring occasionally.
Season with salt/pepper to your
taste & add milk/cornstarch mixture to
center of pan. Continue to simmer while
quickly stirring mixture through until
sauce thickens. (ONLY use cornstarch
if using milk for your sauce). Add Parm.
cheese; allow sauce to simmer another
minute until cheese melts through the
sauce. Add chicken back to pan; sprinkle
top with fresh basil & a little extra
pepper (optional). Serve over cooked
pasta, rice or steamed vegetables.
Serves 4

*You can substitute milk with almond,
rice, oat or coconut milk. Alternatively
use Half & Half or a reduced fat cream.
If using cream in place of milk, do not
add cornstarch mixture (you won’t need it)

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

Crockpot Crab Rangoon Dip

16 oz. cream cheese, softened
1/2 C. sour cream
4 whole green onions, chopped
1 1/2 tsp. worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
12 oz. shredded crab meat (or
imitation crab meat)
–
Spray insides of crockpot with
nonstick cooking spray. Place
all ingredients in crockpot & stir
to combine. Cover & cook on Low
2 hours, stirring every 30 minuets to
ensure cream cheese is melting
evenly. Turn crockpot to Warm setting &
serve with corn chips, crackers or
baked wonton skins. Serves 8

(recipe: crockpotladies.com)
———————–

Hearty Pesto/Pasta & Potatoes

1 1/2 lb. small red potatoes, halved
12 oz. uncooked whole grain spiral
pasta
3 C. cut fresh (or frozen) green beans
1 (6.5 oz) jar prepared pesto
1 C. grated Parmigiano-Reggiano cheese
–
Place potatoes in large saucepan; add
water to cover. Bring to boil then reduce
heat. Cook, uncovered, until tender,
8-10 minutes. Drain & transfer to a
large bowl. Cook pasta accordg. to pkg.
directions, adding green beans during
last 5 minutes of cooking time. Drain,
reserving 3/4 C. pasta water & add to
potatoes. Toss with pesto, cheese &
enough pasta water to moisten.
Serves 12

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

Grilled Sweet Potatoes

2 1/2 lb. sweet potatoes, peeled/
cut into 8 wedges each
2 T. olive oil
salt/black pepper, to taste

Dressing:

1/4 C. olive oil
3 T. lime juice
2 tsp. honey
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 C. cilantro leaves, coarsely
chopped (plus more for garnish)
salt/black pepper, to taste
=
Potatoes:
Bring a large pot of salted water to a boil.
Add potatoes – cook 7-10 minutes until just
tender.

Preheat a grill to medium-high heat.
Oil grill grates
Drain potatoes; drizzle with 2 T. olive oil
& season with salt/pepper – toss gently to coat.
Place potatoes on grill & cook 3-4 minutes per
side until browned.

Dressing:
Place all dressing ingredients in a medium
bowl – whisk until well combined & drizzle
over warm potatoes. Serve immediately;
garnish with additional cilantro, if desired.
Serves 4

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

Almond Joy Cookies

1 (14 oz) bag sweetened coconut flakes
2 C. semi-sweet chocolate chips
2/3 C. chopped lightly salted almonds
1 (14 oz) can sweetened condensed milk
–
Preheat oven 325 degrees F.
Line a large baking sheet with parchment
paper. In large bowl combine coconut,
choc. chips, almonds & sweetened
condensed milk; stir until combined. Scoop
out dough using a cookie scoop onto
prepared sheet. Moisten the tips of your
fingers with water & shape cookies into
discs – pat tops flat. Bake 12-14 minutes
until tips of coconut are just starting to
turn golden brown. Let cool on sheet.
Store leftovers in airtight container.
Makes 3 dozen cookies

(recipe: momontimeout.com)

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Hope you’re having a GREAT day!

Hugs;

Pammie