Last day of September!

It’s a beautiful Fall day out there, high predicted of 71 degrees F. YAY! Sun is shining, light breeze – later this afternoon I will be knitting in a park with my ladies. We’re all trying to squeeze out the last of the warm weather. I did visit Panera Bread Tuesday and now we are going BACK there on a weekly basis (instead of Zoom meetings – YES!!!). Come cold weather we will only have Tues. night Panera and Weds. morning Library knit – that’s it. (Kinda got spoiled with the 4-day knit schedule we have now!)

This past two days found me kind of ‘out of my normal’ – I was needed to monitor my 4 yr old grandson’s VIRTUAL pre-school class. Apparently one of the kids ended up with Covid so the teachers quickly got Zoom together & they did virtual school Mon-Thurs. My son & his girlfriend work, the other grandparents are kind of ‘computer lacking’ so that left me. I had forgotten how LOUD 14 little kids can be! Even with the teacher on line, it was very hard to hear what the teacher was saying! CRAZY! We survived (luckily Mom is off today so I’m off the hook). Can I say they actually got some ‘learning’ done? Well – sort of: they drew, played with Playdoh & blunt scissors, will be making a collage today, played with little plastic ‘counting bears’ and heard 2 books read each day. Hopefully – if all goes well, they will be back at real school come Monday! (WHEW! You don’t know how far you’ll be ‘pulled out of your norm’ until you are faced with that kind of a challenge.)

Apple Cider Donut Cake

Cake:
1 box yellow cake mix (poster used
Betty Crocker Yellow Super Moist)
3/4 C. apple cider (not apple juice)
1/4 C. water, room temp.*
1/2 C. apple sauce
3 large eggs, room temp.
1/4 tsp. cinnamon (more if you want)
1 T. brown sugar
1 tsp. vanilla

Cinnamon Sugar Topping:
2 t. cinnamon (or more, if you want)
1/4 C. sugar
—-
1/4 C. melted butter

Dipping Glaze:
1 C. powdered sugar
1/4 C. apple cider (not juice)
=
Preheat oven 350 degrees F.
Spray & flour a Bundt pan

In large bowl using elec. mixer, eat
dry cake mix, apple cider, apple sauce,
water & eggs. Add cinnamon, brown sugar
& vanilla – pour into prepared pan.
Bake 40-45 minutes (test using a toothpick)
Remove from oven & cool on wire rack for
20 minutes.  (prepare glaze while cake cooks)

Dipping Glaze:
While cake is cooking, prepare glaze. In
small bowl whisk sugar & apple cider.

Cinnamon Topping:
 In a small bowl mix cinnamon & sugar. When
cake has cooled, brush entire surface of cake
with melted butter & let it stand 1 minute.
(you want it slightly wet so it holds the sugar
but not so much that it absorbs it into the
cake.) Rub cinn/sugar mixture
on cake until evenly coated.

Serve with Apple Cider Glaze for dipping (OR)
drizzle glaze on top of cake.
Serves 12

*If you want a stronger apple cider taste, omit
the water & use 1 C. apple cider

(recipe: princesspinkygirl.com)
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Spicy Velveeta Spinach Dip

1 (10 oz) pkg. frozen chopped spinach
1 lb (16 oz) Velveeta cheese, cut into
1/2-inch cubes
1 (10 oz) can Ro*Tel diced tomatoes &
green chiles, drained
1 (8 oz) pkg. cream cheese, cubed
=
Dippers:
cut up fresh vegetables
tortilla chips
=
Place frozen spinach in a large microwaveable
bowl – microwave on High 5 minutes.
Drain any liquid; add remaining ingredients
& mix well.
Microwave 5 minutes until Velveeta is completely
melted & mixture is well blended, stirring after
3 minutes. Makes 38 servings

NOTE: If you would like a bit more heat, use
Ro*Tel Hot diced tomatoes & green chiles
and Jalapeno Velveeta

Hot dips should be discarded after sitting
at room temperature for 2 hours or longer

(recipe: myfoodandfamily.com)
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Garlicky Parmesan Zucchini Bake

4 medium zucchini, chopped into
1-inch pieces
1.5 T. olive (or avocado) oil
1 1/2 C. mixed cherry tomatoes, whole
3-4 fresh garlic cloves, minced
1/4 C. fresh Parmesan cheese, shredded
1.5 tsp. dry Italian seasonings
1/2 tsp. sea salt (to taste)
1/8 tsp. black pepper
1/4 C. fresh parsley leaves, finely chopped
=
Preheat oven 350 degrees F.

In large bowl stir chopped zucchini with
tomatoes, oil, garlic, Parm. & Ital. seasonings.
Season with salt/pepper then stir to combine.
Transfer to a baking dish & bake 25 minutes.
Garnish with fresh parsley. Serves 4

(recipe: cleanfoodcrush.com)
———————————

Bacon Cornbread Salad

1 pan pre-made cornbread (with about
1/2 C. shredded Cheddar cheese added to
mixture). Cooled & torn into bite-sized pieces
1 C. Cheddar cheese, shredded (reserve
a little for garnish)
1/2 C. red onion, diced
1 medium green pepper, seeded/diced
2 C. tomatoes, chopped
1 C. mayonnaise*
4 slices cooked/crumbled bacon (reserve
a little bacon for garnish)
1 tsp. minced garlic
1 C. celery, diced
=
In a large bowl combine cooked/cooled
cornbread pieces with remaining ingredients –
mix well. Top with reserved cheese & bacon.
Cover & refrigerate. Serves 12

*You can substitute a little less than 1 C.
plain Greek yogurt & 1 T. mayonnaise
to lighten dressing

(recipe: thebutteredhome.com)
——————————

Tomato-Basil Baked Chicken
(marinade: 30 minutes or overnight,
if preparing ahead)
Chicken:

3 lb. boneless skinless chicken breasts,
(4 regular or 3 large – cut in half
lengthwise)
2 T. olive oil
1 T. balsamic vinegar
2 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. red pepper flakes (optional)

Tomatoes:

about 4 C.  (24 oz)cherry tomatoes (can
also use larger tomatoes – just quarter
them roughly the same size as cherry)*
2 T. olive oil
2 T. balsamic vinegar
2 T. chopped fresh basil
1 T. honey
1 tsp. garlic powder
1 tsp. fresh thyme leaves

Topping:

2 C. shredded mozzarella cheese
4-5 sprigs fresh thyme
2-3 T. chopped fresh basil
salt/black pepper, to taste
=
In a large ziplock bag (or bowl) mix chicken &
chicken ingredients. Marinate in fridge at
least 30 minutes (or overnight if preparing
ahead).

Preheat oven 425 degrees F.
Pour 2 T. olive oil in bottom of a 9 X 13″ baking
pan. Place cherry tomato ingredients in bottom
of dish & toss to combine. Lay chicken across
the bed of tomatoes.
Top chicken with shredded mozz. cheese &
season with salt/black pepper. Top cheese with
thyme sprigs.

Bake 35-38 minutes (until the internal temp.
of chicken reaches 165 degrees F.)

Once chicken is cooked through, remove from oven
& top with fresh sliced basil before serving.
Serves 6

*You can use canned tomatoes – simply substitute
an equal amount of diced or even crushed tomatoes.
Stir tomato ingredients in with canned tomatoes (olive
oil, balsamic vinegar, honey, basil, garlic powder & thyme).
Spread on bottom of baking dish before continuing on
to next step.

(recipe: momontimeout.com)
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Crockpot Pork Chops & Stuffing

1 1/2 lb. pork chops
1 (10.75 oz) can cream of mushroom soup
1 (6 oz) box Stove Top stuffing mix
2 C. chicken broth (if you like drier
stuffing, reduce broth to 1 1/2 C.)
=
In a bowl mix stuffing & broth. Place
chops in crockpot & pour soup over top-
spread evenly. Once stuffing has
absorbed all the broth, pour evenly
on top of chops. Cover & cook on
Low 4-6 hours.
Serves 4

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

Black Beans & Butternut Squash

5 C. butternut squash, cubed
2 T. olive oil
1/4 tsp. salt

Vegetable Mixture:
1/2 onion, chopped
1 T. olive oil
1 green bell pepper, seeded/chopped
into cubes
1 red bell pepper, seeded/chopped
into cubes
1 tsp. cumin (or more, if desired)
1 tsp. chili powder (or more, if desired)
1 (8 oz) can whole kernel corn, drained/
rinsed
1 (15 oz) can black beans, drained/rinsed
1/4 tsp. salt, or to taste
=
Other ingredients for casserole:
1 C. salsa
12 (6 inch) corn tortillas
1 1/2 C. sour cream
1 C. enchilada sauce
1 3/4 C. Mozzarella cheese, shredded
=
How to roast butternut squash:

Preheat oven 375 degrees
Line a rimmed baking sheet with
foil & grease with 1 T. olive oil.
Peel squash & sliced into 3/4 inch
cubes. (you will only need about half
of a medium sized squash). Place cubes
in a large bowl & toss with 2 T. olive oil –
generously sprinkle with salt & place
on prepared pan. Roast about 30
minutes, until soft.  Flip cubes over
midway through baking. Let cool
slightly. (see note below on how to roast
vegetables on stove top).

(poster used casserole dish 11″ long X
8 1/2 ” wide/3 inches deep)
=
Place 1 C. salsa in bottom of dish – spread
to coat bottom evenly.

Top with 4 tortillas, overlapping to cover the
bottom of the dish. Spread 1/3rd of vegetable
mixture over tortillas & top with 1/2 C. sour
cream, dropping in small dollops all over then
carefully spreading evenly over veggies. Pour 1/3
C. enchilada sauce evenly all over, spreading
sour cream evenly over all – sprinkle with 1/2 C.
Mozz. cheese. Repeat layer 2 more times (total
3 layers). On final layer add extra cheese.
Cover with foil &
Bake 25 minutes, covered. Remove foil, bake
another 10 minutes, uncovered.
Serves 8

How to Roast Vegetables on Stove Top:
In large skillet over medium-high heat,
heat 1 T. olive oil. Add chopped onion,
chopped green & red bell peppers,
1 tsp. cumin & 1 tsp. chili powder –
roast about 1 minute until charred just
a bit. Add corn, black beans & butternut
squash. Season with 1/4 tsp. + 1/8 tsp
salt – taste & add more salt, if desired.
Add more chili powder or cumin, if
desired.

(recipe: juliasalbum.com)
———————————

No-Bake Chocolate Eclair Cake
(overnight recipe)

1  (3.4 oz) box vanilla instant pudding
& pie filling
2 C. milk
8 oz. tub Cool Whip, thawed
1 (14 oz) box chocolate graham crackers

Chocolate Frosting
1/4 C. milk
1/2 C. sugar
1/3 C. cocoa (sifted)
2 T. butter, softened
(optional: kosher salt – garnish)
–
In bowl whisk pudding mix & milk
until smooth; let set 5 minutes then
gently fold in Cool Whip. In food
processor pulse 1 sleeve graham
crackers into crumbs (reserve 2 T.
for garnish). In a 10.5 X 7″ baking
dish line bottom with a single layer
of graham crackers. Pour half of
filling over crackers & spread evenly.
Make a second layer using graham
crackers & pour remaining filling
on top & smooth. Sprinkle crumbled
graham cracker crumbs over entire
surface & refrigerate while preparing
frosting.
Frosting:
In small saucepan over medium heat,
whisk milk until warmed through; add
sugar & cocoa – heat & whisk until a
gentle boil occurs; remove from heat.
Whisk in butter until smooth then
gently pour over cake & spread evenly
to cover surface. Garnish surface with
either graham cracker crumbs or kosher
salt. Cover & refrigerate overnight. Serve
chilled. Serves 8

(recipe: amandascookin.com)

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

Managed to get our grocery shopping done and the laundry is
slowly being ‘tackled’. It’s been a really crazy/unpredictable week –
I’m SO glad that (so far) I only have the laundry to finish then go
knit in the park 4-7 p.m. with my ladies! This Saturday is our group’s
Yarn Swap – what that means is: you bring any knit/crochet related
items you don’t want (yarn/needles/hooks/books, etc.) and then we
put all of it on a big table – If you see something you want, you take it!
Everyone usually says: “I don’t really NEED this, but . . . ” to which we
all usually yell: “TAKE IT!!! You KNOW you want it!” Whatever is left
over afterwards will be divided up between a few places that either
knit/crochet for charity or teach young people to knit/crochet so none
of it is wasted. The ladies LOVE this project (so do I) and I usually come
home with more yarn than I need BUT will probably find some purpose
for. Right now I’m working on just ONE knit baby blanket (white with
a pink/green/white kind of ruffle between white sections), a scarf to be
donated to the needy, a mans hat (needy) and more baby booties. I
messaged the lady in charge of the organization that collects booties to
go with their handmade baby burial packages, to see exactly where she
wants me to mail them this time. I should have about 30 pairs (a friend
also has some to add to the package). This week has been so mixed up –
I was going to drive the other baby blankets to the pregnancy center on
Tuesday UNTIL getting the call to do Zoom preschool with my grandson.
Oh well – there’s always next Tuesday . . .

Hope your week is going well for you;

Hugs;

Pammie

The last week in September!

Today is a beautiful day (YAY!), 71 degrees F. Really nice having a summery day after last week’s rainy, chilly days. Not much going on at the present: tomorrow I drive the charity baby blankets & hats to the pregnancy center and our regular Zoom meeting later. I’m hoping to drop by Panera Bread during that time to check out the interior seating arrangements. (I heard, from friends during Covid, that Panera removed a lot of tables/chairs to accommodate the 6′ social distancing rules). I’m hoping they are back to their old seating arrangements as I want to TRY meeting at Panera again the following Tuesday evening 6:30 – 8:30 p.m. We’ll see – REALLY hoping that works (I’m pretty tired of Zoom – it had it’s place during Covid when we couldn’t meet in person but it’s SO MUCH NICER to see people in person!).

Crockpot Pumpkin Spice Coffee Cake

1 (16 oz) box pound cake mix
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 C. water
1 (15 oz) can pumpkin
2 large eggs
3/4 C. brown sugar, packed
3/4 C. chopped walnuts
1/2 C. flour
1/3 C. butter
=
Lightly spray the insides of crockpot
with nonstick cooking spray.
In a large bowl mix together cake mix,
pumpkin pie spice, baking soda, water,
pumpkin & eggs – pour into crockpot.

In a small bowl cut together brown sugar,
walnuts, flour & butter – sprinkle evenly
on top of batter.

Place a few paper towels under the lid of
the crockpot (to absorb excess moisture).
Cover & cook on High 2-3 hours, turning
insert (if you have one) after 1 hour.

Let cake cool completely before serving.
Serves 8

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

Zucchini Butter Spaghetti
(serves 2)
1 1/2 tsp. salt
8 oz. uncooked spaghetti
1 C. pasta water (reserved)
1 1/4 lb. zucchini, trimmed/coarsely
grated
6 T. unsalted butter
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 C. Parmesan cheese, freshly grated
1/4 C. fresh basil, cut into ribbons
=
Cook spaghetti in large pot of salted/boiling
water 1 minute less than pkg. directions indicate.
(Reserve 1 C. pasta water) Drain pasta.

In a skillet over meidum-high heat, melt butter.
Cook garlic 1 minute; stir in zucchini, salt & red
pepper. Cook, stirring occasionally, 13-15 minutes
(zucchini liquid will cook off then squash will be
concentrated). Stir frequently for 2 more minutes,
using edge of spatula to chop mixture down into
a almost spreadable consistency. Stir in 1/2 C.
reserved pasta water, then add drained pasta –
cook 2 minutes.

Using tongs, pull zucchini ‘sauce’ through pasta
strands, adding more pasta water as needed to
loosen the mixture. Add half the Parm & basil –
mix then transfer to a serving dish. Top with
remaining Parmesan & basil. Serves 2

(recipe: 12tomatoes.com)
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Homemade Taco Pie

9 inch pre-made pie crust (see below)
1 lb. ground beef
1 C. diced white onion
2 cloves garlic, finely minced
1/2 tsp. salt*
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
3 C. shredded Colby Jack cheese/divided
1 C. salsa (can substitute a can of Ro*Tel but
poster says salsa adds more flavor)
1 C. sour cream/divided
2 C. shredded lettuce
2 Roma tomatoes, diced
1 C. sliced black olives
=
OPTIONAL: sliced lime wedges to
serve with slices of Taco Pie

*a packet of taco seasoning mix can be
used in place of the salt/pepper/cumin &
chili powder
===
Preheat oven 425 degrees F.
Roll out pie crust & gently press into pie pan –
trim off excess around edges (OR use a pre-
made pie crust that comes IN the pan)
Poke bottom of crust with a fork then place
a sheet of parchment paper on top of crust &
add some ‘baking weights/dry beans’ to keep
paper down (OR: if you don’t have weights/
beans – you can omit them).

 Bake 10-12 minutes until crust is
light & golden around edges.

(While crust is baking):

In large skillet over medium heat brown gr.
beef & onion – cook & crumble until beef is
no longer pink; drain. Add garlic, salt/pepper,
cumin & chili powder – stir & cook until garlic
becomes fragrant, about 1 minute. Add half
the shredded cheese – stir until completely
melted. Add salsa & half of sour cream – stir
to combine.

Once crust has cooked – remove from oven.
Remove ‘baking weights/beans’ – discard
parchment paper.
Add ground beef mixture to crust – spread
evenly. Add remaining shredded cheese on
top & bake 15-20 minutes until cheese is
fully melted & starts to bubble around edges.

Let pie cool 10 minutes before adding remaining
sour cream, lettuce, tomatoes & olives.
Slice & serve. Serves 8

NOTE: this will keep, covered, in fridge for
up to 3 days.

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

Classic Southern Tomato Pie

4 large tomatoes, peeled/sliced
1 (9 inch) deep-dish pie shell
1 C. grated mozzarella cheese
1 C. grated Cheddar cheese
1/2 C. sour cream
3 T. mayonnaise
salt/black pepper, to taste
4 basil leaves
=
Preheat oven 350 degrees F.
Blind-bake pie shell until lightly brown*
Place peeled/sliced tomatoes in a colander
& sprinkle with salt – allow to drain 10 minutes.
In a bowl mix sour cream & mayonnaise; add
cheeses & salt/pepper. Layer tomatoes in pie
shell – spread sour cream mixture over top.
Bake 30 minutes until lightly browned &
cheese are melted. Remove from oven &
sprinkle torn basil leaves on top.
Cool slightly & serve warm.
Serves 8

Blind-bake: Partially bake; some bakers use
pie weights or dried beans to weight down the
crust so it doesn’t puff up but you can bake
it without weights/beans.

(recipe: callmepmc.com)
———————————–

Shredded Beet & Apple Salad

1 T. finely chopped shallots
1 T. white wine vinegar
2 tsp. whole grain mustard
1 tsp. honey
kosher salt/ground black pepper
3 T. walnut oil
2 Granny Smith apples, shredded thin*
1 beet, trimmed & peeled, shredded thin*
2 T. chopped fresh chives
2 T. chopped fresh flat-leaf parsley
2 T. chopped, candied walnuts
–
In a large bowl whisk shallots, vinegar,
mustard, honey, 1 tsp. salt/few grinds
black pepper until well combined. Slowly
drizzle in walnut oil, whisking constantly
to make a smooth, slightly thick dressing.

*Using a mandolin or julienne blade of
a food processor – shred apples & beet
into long thin matchsticks (OR) slice with
a knife

Spread beets out on a serving platter & top
with apples** Drizzle vinaigrette over top &
sprinkle with chives, parsley, walnuts, salt/
pepper. Toss together just before serving.
Serves 6

**NOTE: I would use a platter that doesn’t
‘stain’ as beets are known to stain wood or
porous surfaces.

(recipe: foodnetwork.com)
——————————

Amish Pumpkin Pecan Bread
Pudding (crockpot)

8 C. day-old bread cubes*
1/2 C. toasted pecans, chopped
1/2 C. cinnamon chips (like
chocolate chips)
4 eggs
1 C. canned pumpkin
1 C. Half & Half
1/2 C. brown sugar, packed
1/2 C. butter, melted
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
–
Optional toppings:

vanilla ice cream
caramel ice cream topping
–
Grease or spray insides of
crockpot & place bread cubes
in along with cinnamon chips &
chopped pecans. Whisk eggs,
pumpkin, Half & Half, brown sugar,
melted butter, vanilla, cinnamon,
nutmeg, ginger & cloves – pour over
bread cubes & gently stir to coat.
Cover & cook on Low 3-4 hours or
until a knife inserted into center
comes out clean. Serves 8
Serve with optional toppings.
*If you co not have day-old bread,
cut bread into cubes & bake at
325 degrees F. on ungreased
cookie sheet about 5 minutes

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

Hope you have a great DAY!!!

Hugs;

Pammie

Still feeling like Fall – sigh . . .

Yes, we still have 50’s weather – chilly, windy, gloomy, rainy – a great day to just sit & knit or read a good book! Working on more baby booties for the group that makes up baby burial packages – they always need more booties. Looking at patterns for new baby blankets (now that I have some NEW yarn!) – going to be a little hard to choose with so many options: yarns & patterns!

Sweet Apple-Cinnamon Omelet

2 T. butter, divided
1 Granny Smith apple, peeled/
thinly sliced
1/2 tsp. cinnamon
3 eggs
1 T. brown sugar
1/2 tsp. vanilla
2 T. cream or milk
1 T. sour cream
–
Maple syrup – for serving
=
In a nonstick pan over medium-high
heat melt butter. Add apples &
cinnamon, cook until tender – remove
from pan. In a bowl whisk eggs, sugar,
vanilla & cream/milk. Heat remaining
butter in pan until melted; add egg
mixture & cook. When eggs are almost
cooked through, add apple mixture &
sour cream. Fold & serve with maple
syrup.

(recipe: today.com)
——————————

Chicken Fajita Pasta

2 T. olive oil
1 lb. boneless skinless chicken
breasts cut into bite-sized
pieces
1 envelope (3 T.) taco or fajita
seasoning
2 C. diced onion (about 1 whole)
2 C. diced bell peppers (2-3)
3-4 cloves garlic, minced
2 C. chicken broth
1/2 C. heavy cream
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies
8 oz (about 3 C.) penne pasta
1/2 tsp. salt
–
Season cut up chicken with
half of taco seasoning. In large
skillet heat 1 T. oil over high
heat. When oil is very hot, carefully
add chicken in a single layer; cook
without stirring until one side is
seared & browned, 1-2 minutes. Flip
chicken to other side & cook until
browned. Remove to plate. Add
remaining 1 T. oil to skillet with heat
still on High. When oil is very hot
add onions, bell peppers & remaining
taco seasoning. Cook, stirring
occasionally, until veggies are slightly
blackened. Turn heat to Low, add
garlic & stir until fragrant & well
combined, about 30 seconds. Remove
veggies to plate with chicken. In same
skillet add broth, cream, diced
tomatoes, uncooked pasta & salt;
stir to combine & bring to boil. Cover,
reduce heat to medium-low & cook
15 minutes until pasta is tender &
liquid is mostly absorbed. Add
chicken & veggies to skillet & stir
to combine until heated through,
about 2 minutes. Serves 4

(recipe: yummly.com)
——————————-

Roasted Corn Guacamole

2 tsp. vegetable oil
1 pkg/can frozen or canned
whole kernel corn
1 tsp. ground cumin
1/2 tsp. salt
4 cloves garlic, finely chopped
3 large ripe Haas avocados, halved/
pitted/peeled/lightly mashed
1 medium tomato, chopped
1/3 C. finely chopped red onion
2-3 T lime juice
3 T. chopped fresh cilantro
=
Corn chips or tortilla chips for dipping
=
In large skillet heat oil over medium-high
heat. Add corn, cumin & salt – cook 5 minutes
until corn begins to brown, stirring occasionally.
Stir in garlic – cook 1 minute. Remove from skillet
& let cool.

In medium bowl combine avocado, tomato, onion &
lime juice. Stir in cooled corn & cilantro – season to
taste with added salt. Serves 4

(recipe: greengiant.com)
————————-

Fresh Chunky Salsa

3 tomatoes, finely chopped
1/2 C. finely chopped onion
1 jalapeno pepper, seeded,
finely chopped (or if you want
the salsa hot – leave seeds in)
2 t. finely chopped cilantro
1 clove garlic, finely minced
1/2 tsp. salt
1 T. lime juice
dash hot pepper sauce
=
In medium bowl combine all
ingredients – mix well. Serve or
cover & chill until ready to serve.
Makes 4 Cups.

(recipe: mrfood.com)
—————————-

Crockpot Tuscan White Bean Soup

6 C. unsalted chicken stock (poster
used Swanson)
1 1/2 C. chopped onion
1 C. diced carrot
1 C. diced celery
5 cloves garlic, chopped
4 fresh thyme sprigs
1 bay leaf
12 oz. Great Northern beans
(cans – drain & rinse before using)
3 C. kale, stems removed, leaves chopped
2 T. unsalted tomato paste
salt, to taste
1 lb. hot Italian sausage links, casings
removed
2 T. fresh lemon juice
1 oz. Parmesan cheese, shaved (about 1/4 C.)
=
Place first 8 ingredients in crockpot.
Cover & cook on Low 8 hours (discard thyme
& bay leaf).

Stir kale, tomato paste & salt into bean mixture.
Shape sausage into 32 meatballs & arrange on
top of bean mixture.
Cover & cook on High 30 minutes until meatballs
are thoroughly cooked. Stir in juice & divide soup
into 8 bowls. Top with cheese & serve.
Serves 8 (about 1 1/4 C. soup, 4 meatballs &
1 1/2 tsp. cheese per bowl)

(recipe: myrecipes.com)
———————————

Sheet Pan Beef Fajitas

1 lb. flank steak, thinly sliced,
cutting across the grain
1- each: red, green, yellow bell pepper,
seeded/thinly sliced
1 red or yellow onion, thinly sliced
2 T. olive oil, divided
1 tsp. salt
1 tsp. black pepper
3/4 tsp. cumin
3/4 tsp. chili powder
3/4 tsp. garlic powder
1 T. lime juice
8 large flour tortillas, warmed
=
Optional garnishes:
guacamole
pico de gallo
sour cream
chopped tomatoes
chopped lettuce
shredded cheese of  your choice
=
Preheat oven 400 degrees F.
Spray a 18 X 13″ pan with nonstick
cooking spray (can use two smaller
pans if you don’t have a large one).

Place sliced steak in a medium bowl
& drizzle 1 T. olive oil over.

In a separate medium bowl place
sliced peppers & onion – drizzle
with remaining 1 T. olive oil.

In small bowl mix salt, pepper, cumin,
chili & garlic powders. Stir half of seasonings
into vegetables. Stir other half of seasonings
into sliced steak. Sprinkle lime juice over meat &
veggies.
Place veggies in a single layer onto baking sheet.
Bake on upper rack of oven about 10 minutes
(veggies should just be starting to get soft).

Move veggies over to make room for steak.
Place steak in a single layer on baking pan.
Bake on upper rack about 5 minutes until steak
is cooked the way you like (keep a close eye on
it to make sure it is cooked to your preference).

Serve veggies & steak in warmed tortillas
with your choice of garnishes.
Serves 4

NOTE: Make sure you don’t cook everything
at once otherwise the steak will be overcooked.
You can substitute the individual spices with
a packet of taco or fajita seasoning.

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

Ripe Tomato Tart

1 (9 inch) pie crust
1 1/2 C. shredded mozzarella cheese,
divided
4 Roma tomatoes, cut into wedges
3/4 C. fresh basil, chopped
4 cloves garlic, minced
1/2 C. mayonnaise
1/2 C. grated Parmesan cheese
1/8 tsp. white pepper
=
Preheat oven 450 degrees F.
Line an ungreased 9″ tart pan with
pie crust – press crust into fluted sides of
pan & trim edges. Bake 5-7 minutes –
remove from oven. Sprinkle with 1/2 C.
mozzarella cheese. Let cool on wire rack.

Reduce oven temp to 375 degrees F.
In a bowl combine remaining ingredients &
mix well. Pour into cooled crust & bake
about 20 minutes until bubbly on top.
Serves 6

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

Lemon Blueberry Poke Cake

Cake:
1 box lemon cake mix
(additional ingredients to prepare
cake – eggs, oil , water)

Blueberry Sauce:
1 1/2 C. blueberries, fresh or frozen
1 large lemon, zest & juice
1/4 C. sugar
2 tsp. corn starch
pinch salt
1/2 tsp. vanilla

Topping:
1/2 C. jarred lemon curd
1 (8 oz) tub Cool Whip, thawed
—
Prepare cake as directed on pkg
in a 9 X 13″ baking pan.
–
While cake is baking prepare:
Sauce:
In medium saucepan add blueberries,
lemon zest & juice, sugar, cornstarch &
salt -stir to combine. Cook over medium
heat, stirring occasionally, until it starts
to bubble & thicken. Remove from heat &
stir in vanilla.
Remove cake from oven & cool 5 minutes.
Using the handle of a wooden spoon, poke
holes in the cake top about an inch apart.
–
While cake is still warm: drizzle blueberry/
lemon sauce on top- spread in an even
layer making sure some of the sauce &
blueberries get down into the holes. Cool
cake completely (about 1 hour).
–
Topping:
In large bowl whisk lemon curd & Cool
Whip until smooth. Spread over top of
cake in even layer. Refrigerate at least
1 hour before serving. Store leftovers
in fridge. Serves  12

(recipe: thecountrycook.net)

=

I know that not all of  you are under colder weather right now;
that makes my posting of recipes a little difficult. I still have LOTS
of Summer recipes so I’m hoping that our weather warms up a
bit so I can post them before Fall actually hits for good.

Have a GREAT day!

Hugs;

Pammie

BRrrrrrrrr!

Around here the weather can change quickly – and it did! It is mid 50’s, gray & rainy today. By the looks of it, we’re in for about the same for the rest of the week. There goes ‘knitting in the park’ this afternoon & Saturday – darn. It’s not just all the knitting I can get done but it’s the fellowship of ladies, the laughter, stories and genuine FUN we have together! Yesterday at the Library Knit group one of our ladies brought in 2 HUGE bags of baby yarn (she got our Yarn Swap date wrong – that’s not until NEXT Saturday). Because I’m in charge of the other group I dragged it all home (YAY! First dibs on baby yarn!). I went through all of it and was very hard-pressed on making decisions for myself. I grew up with the mind set of not being greedy – to have all that BRAND NEW yarn at my fingertips was VERY tempting. I sorted out a few skeins then called another knit friend of mine. She & I are the ‘charity knitters’ of both groups and I KNOW she will make great items with this stuff. I told her I kept out a rather large amount and she could pick it up – what she didn’t want she can bring to the yarn swap (that took the burden off of me). I ended up grabbing 2 more small balls of yarn. It’s lovely to be able to just take whatever your little heart desires BUT that ‘don’t be greedy’ just kept bugging me. AND there’s also the actual YARN SWAP and all that will come in from that, too! (Most of my ladies don’t knit/crochet baby things much so I guess I shouldn’t feel too guilty – it’s all in the upbringing, right?). I finished the charity ladies loom-knit hat this morning. Doing that made me realize (once again) how much I DO NOT like working with a loom – it makes my hands hurt if I do it for more than 15 minutes. Oh well – one hat done; perhaps the next projects will be knit scarves – those don’t bother my hands.

Savory Zucchini Cheddar Quick Bread

1 1/2 C. grated zucchini
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. milk
1 T. vinegar
1 egg
3 T. butter, melted
1 1/2 C. grated sharp Cheddar cheese
2 green onions, chopped
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.

Wrap grated zucchini in a paper towel &
squeeze until some of the liquid releases –
it doesn’t have to be completely dry

In large bowl combine flour, baking powder,
baking soda & salt.

In a small bowl combine milk & vinegar – stir
with a fork & let stand 5 minutes (now you have
buttermilk). Mix in melted butter & egg. Add
milk mixture to dry mixture being careful not
to over mix (which would make for a low rising
bread). Add grated zucchini, cheese & onions –
mix lightly just until combined – pour into
prepared loaf pan.
Bake 1 hour.
(NOTE: If a toothpick inserted into bread comes
out clean, bread is done).
Cool 10 minutes in pan; remove carefully &
cool on a wire rack. Makes 1 loaf

(recipe: laughingspatula.com)
————————————

Grilled Honey Lime Chicken

4 boneless skinless chicken breasts
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 lime – zested/quartered;
plus juice*
1/4 C. honey
2 tsp. chili powder
=
lime slices – for garnish (optional)
=
Preheat grill to Medium heat
Pat chicken breasts dry with paper towels.

In a small bowl combine salt/pepper, garlic
powder, onion powder & cumin – mix well
then sprinkle evenly over both sides of
chicken breasts.

In another small bowl combine lime zest,
lime juice, honey & chili powder.
Place seasoned chicken on grill & cook 5 minutes;
flip over & cook other side another 5-6 minutes.
Brush both sides of chicken with honey-lime sauce.
Continue cooking & brushing with sauce until it
reaches an internal temperature of 165 degrees F.
Remove from grill & serve warm.
Serves 4

*You should get about 2 T. lime juice & 1 tsp
zest from one lime.

(recipe: realhousemoms.com)
——————————

Summer Veggie Cobbler

2 T. butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 T. flour
1 C. milk (2 %)
1/2 tsp. salt
1/4 tsp. black pepper

Biscuit Topping:

1 C. flour
1 tsp. baking powder
1/2 tsp. salt
3 T. cold butter
1/4 C. shredded Parmesan cheese
3 T. minced fresh basil
2/3 C. (2%) milk
==
Preheat oven 400 degrees F.
Spray a 8 X 8″ square baking dish
with nonstick cooking spray.

In a large skillet heat butter over
medium-high heat. Add zucchini,
red pepper & onion – cook, stirring,
10-12 minutes until zucchini is crisp-
tender. Add garlic, cook 1 minute longer.

In small bowl whisk flour, milk, salt/pepper –
stir in veggies & bring to boil, stirring
constantly. Cook & stir 2-3 minutes until
sauce is thickened. Spoon into prepared dish.

Topping:
In small bowl whisk flour, baking powder & salt.
Cut in butter until mixture resembles coarse
crumbs. Stir in cheese & basil. Add milk – stir
until just moistened. Drop by rounded table-
spoonfuls over filling.
Bake 25-30 minutes until filling is bubbly &
biscuits are golden brown.
Serves 4
(recipe: tasteofhome.com)
—————————

Sheet Pan Beef & Black Bean Nachos

1 (15 oz) can unsalted black beans,
drained/rinsed – divided
1/2 C. plus 2 T. water, divided
8 oz. ground sirloin
1/2 tsp. chili powder
4 green onions, thinly sliced
8 (6 in) corn tortillas, cut into
wedges
2/3 C. evaporated milk, divided
1 1/2 tsp. cornstarch
2 oz shredded Cheddar cheese (about 1/2 C.)
1/4 C. sour cream
1/3 C. chopped tomato
1/4 C. coarsely chopped fresh cilantro
1/2 tsp. kosher salt
=
Preheat broiler to High
Line a large baking sheet with foil then
spray with nonstick cooking spray.

Place 1/4 C. black beans in a bowl – reserve.
Place remaining beans & 1/2 C. water in a food
processor – process until smooth.
Heat a large skillet over medium-high heat. Add
beef; cook 8 minutes, stirring to crumble. Stir in
chili powder, reserved 1/4 C. beans, pureed beans &
green onions – cook 1 minute. Remove pan from heat.

Arrange tortilla wedges on foil-covered baking sheet.
Spray wedges with nonstick cooking spray & broil
2 minutes on each side until lightly browned & crisp.
Remove pan from oven & spoon beef mixture evenly
over tortillas.

In a bowl combine 1/4 C. milk & cornstarch, stirring
with a whisk. Combine mixture & remaining milk
in a small saucepan over medium-high heat – bring
to a simmer. Stir in cheese – cook 2 minutes until
smooth, stirring frequently. Combine remaining
2 T. water & sour cream – drizzle cheese mixture
& sour cream mixture over nachos. Top with
tomato, cilantro & salt. Serves 4

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

Crockpot Baked Apples

5 medium-sized Gala apples
5 C. granola
2 T. melted butter
5 tsp. maple syrup
–
ice cream or whipped cream, for serving
–
Cut a layer off the top of the apples.
Using a melon baller or measuring spoon,
remove core & seeds from each apple.
Pack 1/8th C. granola in each apple &
place in crockpot. Drizzle tops evenly with
melted butter & add 1 tsp. maple syrup to
each apple. Cover & cook on High 2-2 1/2
hours until tender but not falling apart.
Serve as is, or with ice cream or whipped
cream. Serves 5

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

Hope you are able to have a GREAT day!

Stay WARM & healthy;

Hugs;

Pammie

and so we begin another NEW week!

We’re supposed to be getting rain soon which will also go into tomorrow (glad our knit group meets on line/Zoom on Tuesdays!). Speaking of knitting/crochet, finally finished the ‘using up the little bits of baby yarns’ 3 inch Granny squares blanket:

Just got a call from the pregnancy center I donate these blankets to (called them last week) – they are still not receiving them directly; I have to go to the back of their storefront & deliver them to a worker. That’s fine – I think there’s something like 9 blankets & 6 baby hats. It will be nice to hand them off & start ‘fresh’ with another batch of blankets for next year some time. (I usually deliver them twice a year).

Had a discussion with my knit/crochet ladies about when the weather gets too cold to meet outside – I’m thinking towards the middle/end of October. I need to stop by Panera Bread & check out their seating arrangements (after Covid). I heard that when Covid was in full bloom they were only doing ‘drive through’ orders. Now they are open to the public BUT I’m not sure they are back to their old seating arrangements whereby we could seat 21-25 ladies for 2 hours in the evening – I’ll see…

========

DISCLAIMER:

Since I’ve noticed there are a few new readers here on my blog, I thought it might be necessary to, once again, state that the recipes I post are NOT mine – the location of each recipe is listed at the end of each recipe post.

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

Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 large eggs, room temp.
1 1/2 C. mashed ripe bananas (about 3
medium)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt

Frosting:

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray 15 X 10 X 1″ baking dish with
nonstick cooking spray.

In large bowl cream butter & sugar until
fluffy, 5-7 minutes. Beat in eggs, bananas
& vanilla. In another bowl combine flour,
baking soda & salt – stir into creamed
mixture just until blended – pour into
prepared pan – spread evenly.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes out
clean. Cool in pan on wire rack.

Frosting:
In small bowl beat cream cheese &
butter until smooth. Add in powdered
sugar & vanilla – beat until smooth.
Frost bars.

(recipe: tasteofhome.com)
———————-

Cowboy Cornbread Trifle

1 box cornbread mix – prepared
accordg. to pkg. directions
2 medium jalapeno peppers, seeded/
minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick-sliced bacon, cooked/chopped
1 1/2 C. mayonnaise
1 C. Ranch salad dressing
1 (28 oz) can diced tomatoes, juices
drained
2 (16 oz, ea) cans beans (pinto, kidney
or black) drained/rinsed
2 (16 oz, ea) cans sweet corn, drained/
rinsed
2 C. shredded Cheddar cheese
1 small bunch green onions, thinly sliced
salt/pepper – to taste
=
Cut cooked/cooled cornbread into 1-inch
chunks.

Salsa:
In a large bowl toss tomatoes, onion, bell
pepper, beans, jalapenos & corn.
In another bowl combine mayo & ranch
dressing – add salt/pepper, to taste.

Building Trifle:
In a large serving bowl add 1 layer chopped
cornbread, a layer of salsa, shredded cheese,
a layer of mayo mixture & a layer of diced
bacon-repeat layers until reaching top of
serving bowl. Garnish top with chopped
green onions & any remaining cheese &
bacon. Refrigerate before serving.
Serves 8-10

(recipe: 12tomatoes.com)
—————————–

Zucchini Ricotta Fritters

2 medium zucchini, coarsely shredded
1/4 C. ricotta cheese
1/4 C. Greek plain yogurt
2 T. feta cheese, crumbled
3 cloves garlic, minced
3 large scallions, very thinly sliced
1/4 C. fresh dill, chopped
2 large eggs
2 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. black pepper
3/4 C. flour
=
Olive or vegetable oil – for frying
–
lemon wedges & tzatiki for serving
=
Place shredded zucchini in a strainer –
toss with salt & let stand 10 minutes.
Thoroughly squeeze out as much
moisture as you can.

In large bowl combine zucchini, ricotta,
yogurt, feta, garlic, scallions, dill, eggs,
Z
lemon zest & 1 tsp. salt & pepper; stir
well then stir in flour just until incorporated.

Line a large baking sheet with paper towels.
In a large skillet, heat 1/4 inch oil until
shimmering. Working in batches, add 2 T.
mounds of zucchini batter to hot oil – spreading
them to form 3 inch fritters. Fry over moderately
high heat, turning once, until browned & crisp,
about 3 minutes. Drain fritters on paper towels
& serve immediately with lemon wedges &
a little tzatziki sauce.
Makes about 20 fritters

(recipe: Pinterest)
———————————

Grilled Honey-Lime-Srirach Chicken
(1 hour or overnight marinade)
4 boneless skinless chicken breasts
1/4 C. honey
1/4 C. soy sauce
2 limes, juiced
2 T. Sriracha
2 cloves garlic, crushed
1 T. olive oil
=
Marinade:
In a medium bowl whisk honey, soy sauce,
lime juice, olive oil, crushed garlic & Sriracha.
In a large ziplock bag place chicken & marinade.
Seal bag & mash bag to make sure each breast is
coated. Refrigerate at least 1 hour or overnight.

Preheat grill to medium heat (375 degrees F.)
Using tongs, carefully remove each chicken breast
from bag & place on grill (discard bag & any
excess marinade).
Grill breasts 4-6 minutes on each side. When
done, transfer to a serving platter.
Serves 4

(recipe: 12tomatoes.com)
—————————–

Black Bean Salad

1 (15 oz) can black beans, drained/rinsed
1 C. corn (1 large ear sweet corn or 1 C.
defrosted frozen)
1 C. cherry tomatoes, halved
1 C. red bell pepper, chopped
1/2 c. chopped red onion
1/2 C. chopped cilantro
1 1/2 limes
1 T. olive oil
1 tsp. kosher salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
1 avocado, large/pitted/peeled/
chopped
=
In large bowl combine black beans, corn,
tomatoes, red pepper, onion, cilantro, lime
juice, olive oil, salt, chili powder & cumin –
stir to combine. Gently stir in avocado – season
with additional salt, if necessary.
Serves 6

This salad can be made in advance, up to 1 day,
wait to stir in avocado until serving time.

(recipe: twopeasandtheirpod.com)
———————————
Creamy Crab Dip

12 oz. fresh lump crabmeat, drained/
picked clean of shells
1/2 C. sour cream
1/2 C. mayonnaise
1/3 C. chopped scallions
2 T. fresh lemon juice
1 T. chopped fresh flat-leaf parsley
1 T. Old Bay seasoning
chopped chives – garnish
=
celery sticks for dipping
=
In medium bowl stir together crabmeat,
sour cream, mayo, scallions, lemon
juice. parsley & Old Bay. Top with
chopped chives & serve with celery
sticks for dipping. Serves 6

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

Crockpot Taco Pasta

1 lb. ground beef or turkey
1/2 C. diced onion
1/2 c. diced sweet peppers
1 pkt. dry taco seasoning mix
1 (10 oz) can Ro-Tel tomatoes
(poster used lime & cilantro)
1 (15.25 oz0 can whole kernel corn, drained
1 (15 oz) can black beans, drained/rinsed
1 (16 oz) jar mild salsa verde (or your favorite
salsa)
4 oz. cream cheese
2 C. Monterey Jack cheese, shredded
1 lb. rotini pasta
1 C. chicken broth
=
Any of your favorite taco toppings:
Chopped black olives, chopped lettuce,
chopped tomatoes, chopped green pepper,
sour cream, shredded Cheddar cheese.
===
In a skillet place gr. meat, taco seasoning mix,
onion & sweet peppers. Cook over medium heat
until cooked (drain). Add to crockpot along with
Ro-tel tomatoes, corn, black beans, salsa verde &
cream cheese. Cover & cook on High 3-4 hours
(or Low 5-6 hours).
When cooking time is done, add chicken broth &
pasta – stir & cook 10-20 minutes on High until
pasta is cooked. (Watch the pasta – it might cook
faster or slower than poster recommended time).
Stir in cheese & allow to melt.
Top with your favorite taco toppings & serve.
Serves 8

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

Apple Cinnamon Rolls

2 tubes cinnamon rolls,
cut into quarters *
1 can apple pie filling
1/2 C. chopped walnuts or pecans
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Mix up
all ingredients in large bowl then
pour into prepared pan. Bake
45 minutes. Remove from oven &
cool. *Spread icing on top.

(recipe: Facebook)

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

Hope you’re having a GREAT start to your week!

Hugs;

Pammie

Fall is coming but –

Our weather is slowly getting a little colder each day BUT we still have bright, sunny days like today – no rain, slight breeze, some fluffy clouds. It’s another PERFECT day to join my friends to knit/crochet in the park! (4-7 p.m.). I’ve finished crocheting all the little 3 inch squares and joined them together. Next step is to crochet a white border to tie it all together; am planning on taking that to the park today. Started 2 plain scarves for the needy – one is a really soft pink/white/tan variegated and the other is a cranberry/cream twisted yarn. It feels almost strange to only have a few projects going! (of course, if I get really bored I can always pick up the knit baby booties!). Was going to deliver 7 blankets & 6 hats to our local pregnancy center but when I called there they are only having ‘by appointment’ things (like last year during Covid: Only Tuesdays 11 -4 at the back door). Am just hoping to have a clean slate so I can start new projects for Fall/Winter.

I’m not quite ready to totally give up posting SUMMER-type recipes (Fall, in my mind, doesn’t start until October!).

Strawberry Salad Dressing

2 C. halved fresh strawberries
1/3 C. orange juice
1/4 red onion, chopped fine
1/4 tsp. salt
1 1/2 T. honey
1/3 C. olive oil
1 T. poppy seeds
=
In a blender or food processor add
strawberries, orange juice, onion, honey
& salt – blend until well combined.
Slowly blend in olive oil until just
combined (taste & adjust salt or honey,
as desired).
Pour into a mason jar (or a jar with a lid);
add poppy seeds – cover & shake to
combine.
Store in fridge & use within one week of
making.
Makes 14 servings

(recipe: simplejoy.com)
——————————-

Herb-Roasted Carrots w/Hot
Honey Whipped Cheese

2 lb. carrots, washed/peeled
olive oil
salt/pepper
10 oz. goat cheese
crushed red pepper flakes
honey
chopped fresh thyme
=
Preheat oven 400 degrees F.
Line a rimmed sheet pan with
parchment paper. Place carrots
on sheet; drizzle with olive oil &
add a little salt/pepper. Roast them
30 minutes.

In a bowl mix goat cheese, red pepper
flakes & honey. Add a little thyme &
blend until thoroughly combined. Drizzle
a little olive oil on top before serving.
Serve roasted carrots with Honey
Goad Cheese

(recipe: pinterest.com)
———————————–

Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini (can
use yellow squash or half squash/half zucchini)
1 pkg. dry onion soup mix
3/4 C. water
=
In a large skillet brown beef, onion &
green pepper; drain. Add remaining
ingredients. Cover & simmer 15-20
minutes until vegetables are tender
Serves 4

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

Watermelon Party Bites

CUT: 12 (1 1/4 X 3 inch) seedless watermelon
‘rectangles’, 3/4 inch thick
1 C. olive tapenade (olive pate)
6 1/2 oz. crumbled herbed goat cheese
–
Place watermelon rectangles close together
in a tight row on a work surface or on a
piece of waxed paper.
Spread tops of slices evenly with tapenade.
Sprinkle goat cheese over tapenade then
arrange on a serving tray. Serves 6

(recipe: mrfood.com)
—————–
Fresh Chunky Salsa

3 tomatoes, finely chopped
1/2 C. finely chopped onion
1 jalapeno pepper, finely chopped
(seeded if you want less heat)
2 T. finely chopped cilantro
1 clove garlic, finely chopped
1/2 tsp. salt
1 T. lime juice
dash hot pepper sauce
=
NOTE: serve with tortilla chips for
dipping (OR) as a topping over chicken
or fish
————————–
In a medium bowl combine all
ingredients – mix well. Serve or
cover & chill until ready to serve.
Makes 4 cups

(recipe: mrfood.com)
———————————

Spicy Shrimp Alfredo (stove & grill)
(1-2 hour marinade)

Shrimp:

1 tsp. olive oil PLUS 1 clove garlic,
minced
1 lb (26/30) shrimp, peeled/deveined
1 T. brown sugar
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. salt

Alfredo Sauce:

4 T. butter or vegetable oil
1/4 C. flour
3 cloves garlic finely minced
1 tsp. garlic powder
3 C. Half & Half cream (can use heavy
cream or whole milk)
2 C. freshly grated Parmesan cheese
2 T. cream cheese
1 lb. fettuccine noodles (pasta)
=
Place shrimp in a gallon-sized ziplock bag
with oil & garlic. In a bowl combine brown
sugar, paprika, garlic powder, Ital. seasonings,
pepper & salt (add Ital. seasoning – reserve
1-2 tsp. for later) – mix well & blend in shrimp
bag. Gently shake to make sure all shrimp are
coated. Refrigerate 1-2 hours.
=
Cook pasta accordg. to pkg. directions. Drain &
add a little oil to keep it from sticking if it’s ready
before shrimp.
=
In large heavy pan melt butter over medium heat.
Add flour & minced garlic; cook, stirring, 1 minute.
Reduce heat & STIRRING CONSTANTLY, gradually
add Half & Half. Turn heat to medium-high & bring
to a low simmer. Keep stirring frequently as sauce
thickens (about 1 minute). Add 1 tsp. garlic powder &
taste – adjust seasonings: salt/pepper/garlic, to taste.
Gradually stir in cream cheese & Parmesan – add reserved
shrimp seasoning & stir in.

Preheat grill to medium-high heat. Hold a folded
paper towel with long tongs – dip in vegetable oil &
coat grill grates several times (helps prevent sticking)
OR use a grill basket sprayed with nonstick cooking spray.
Cook shrimp over direct heat 2-3 minutes per side.

Place noodles, sauce & shrimp in a large serving bowl &
gently toss to combine. Serves 8

NOTE: DON’T HAVE A GRILL? Cook shrimp in a pan on
stovetop 1-2 minute per side – remove from pan &
prepare Alfredo sauce.

If you want this spicier: try a Cajun seasoning blend or
add 1/2 tsp. cayenne pepper to shrimp seasoning.

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

Crockpot Bacon/Broccoli Chicken
(low carb)

2 lb. chicken tenderloins
1 (16 oz) pkg. frozen broccoli florets
1 (8 oz) pkg. cream cheese, cubed
1 oz. envelope Hidden Valley Chive Onion
Dip mix (can use Ranch dip mix)
1/4 C. butter, cubed
6 slices Havarti cheese
8 slices bacon, cooked crisp/crumbled
2 green onions, chopped (green parts
only)
=
Place tenders & broccoli (frozen) in
bottom of 6 qt. crockpot. Season with
dip mix & sprinkle with butter cubes.
Dot with cream cheese.
Cover & cook on Low 3-4 hours until
tenders are cooked through – stir to
break up cream cheese. (*see note
if you want a smoother butter sauce).
Place cheese slices evenly over top of
chicken & broccoli, overlapping if needed.
Sprinkle with bacon & onions – cover
until cheese melts. Serve in a bowl.
Serves 8

*NOTE: In a bowl using an elec. mixer,
whip cream cheese with dip mix then
slather on top of chicken/broccoli.

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

Caramel Apple Empanadas

1 Granny Smith apple, peeled/
cut into 8 wedges
1 T. lemon juice
1 T. granulated sugar
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
dash allspice
1/2 C. caramel bits (or
15 unwrapped soft caramels)
1 tsp. milk
1 refrigerated pie crust (poster
used Pillsbury)
1 egg, lightly beaten
–
Preheat oven 425 degrees F.
Line a cookie sheet with parchment
paper. Place apple wedges in a
medium bowl & toss with lemon juice.
In another small bowl combine sugar
& spices – sprinkle over apples – toss
to coat.
Unroll pie crust onto lightly floured
surface & roll out just slightly. Cut
out 8 (4 inch) rounds. Place pie rounds
on parchment-lined sheet & place
1 apple wedge on each round, slightly
off center, leaving room to seal the
empanada later.
Melt caramel bits & milk in a microwave-
safe bowl on High 30 seconds; stir &
repeat until caramel is fully melted &
smooth. Drizzle 1 tsp. caramel onto each
apple, being careful to stay away from
edge of dough. Brush edges of dough
with beaten egg & sprinkle with sugar,
if desired.
Bake 12-14 minutes until golden brown;
let cool slightly.
Reheat caramel if needed & drizzle over
tops of empanadas. Makes 8

(recipe: momontimeout.com)

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

Hope you are enjoying your weather and are happy & HEALTHY!

Hugs;

Pammie

Going slowly into Fall

I finally feel ‘rested up’ after spending Saturday & Sunday knitting/crocheting 10 a.m. – 5 p.m. at the Fisk Farm Festival. It was a new experience for me and my ladies; different in that the historical society of that Township chose to not have the historic buildings open to the public. That made the event feel more ‘modern carnival/festival’ rather than what it used to be: a historic location with some modern additions. We are planning on going back next year; hopefully the buildings will all be open and it will FEEL more like the early 1900’s. I actually had a man come up to me and thank me for wearing my costume: “It makes this all feel more historic – thank you!” We were located by a very small encampment of late 1800’s people (not at all the size I was expecting) – this was only 2 tents and a blacksmith/axe thrower. They explained that most of their group were either still avoiding people due to Covid or they had retired from doing exhibiting. Sad, indeed. I had nine ladies total and was very glad they came (including my friend who is a knitter/spinner – she brought her wheel and people loved it!).

Apple Cider Cinnamon Rolls

3 1/4 C. flour
1/4 C. sugar
1 (1/4 oz) pkg. quick-rise yeast
1/2 tsp. salt
3/4 C. milk
1/4 C. apple cider or juice
1/4 C. plus 1/3 C. butter, softened/divided
1 large egg, room temp.
2 C. finely peeled/chopped tart apples
1 1/4 C. packed brown sugar
3/4 C. finely chopped walnuts
3 tsp. cinnamon
2 C. apple cider or juice
1 cinnamon stick (3 inches)

Glaze:
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1 C. powdered sugar
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl combine 2 1/4 C. flour, sugar,
yeast & salt. In small saucepan heat milk,
cider & 1/4 C. butter to 120-130 degrees F.
add to dry ingredients & beat just until
moistened. Add egg, beat until smooth.
Stir in enough remaining flour to form a
soft dough (dough will be sticky).

Turn dough onto a floured surface; knead
until smooth & elastic, about 6-8 minutes.
Cover & let rest 10 minutes. Roll into a
15 X 10″ inch rectangle. Spread remaining
butter to with 1/2 inch of edges.  In a bowl
combine apples, brown sugar, walnuts &
cinnamon – sprinkle over butter on dough.

Roll dough up, jelly-roll style, starting with
a long side; pinch seam to seal. Cut roll into
12 slices. Place slices, cut sides down, in
prepared baking dish. Cover & let rise in a
warm place for 30 minutes.

Preheat oven 325 degrees F.

Bake rolls until golden brown, 30-35 minutes.

Glaze:

Place cider & cinnamon stick in a small saucepan.
Bring to boil; cook until liquid is reduced to 1/4 C.,
about 20 minutes. Discard cinnamon stick; cool cider.

In large bowl beat cream cheese & butter until fluffy.
Add powdered sugar & reduced cider – beat until
smooth – spread over warm rolls.
Makes 12

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

Crustless Zucchini Tomato Quiche

2 C. (1 medium) chopped zucchini
1 C. (1 medium) chopped tomato
1/4 C. diced onion
1/3 C. freshly grated Parmesan cheese
1 1/2 C. milk
3/4 C. baking mix (like Bisquick)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper
fresh chopped parsley
=
Preheat oven 400 degrees F.
Spray a 10 X 6″ casserole dish (or a 10-inch
pie plate) with nonstick cooking spray.
Layer zucchini, tomatoes & onion in dish &
sprinkle cheese on top.
In a bowl, whisk or blend milk, baking mix,
eggs, salt/pepper  & pour over veggies. Top
with some chopped parsley.
Bake 30 minutes until no longer raw in middle.
Serve 6

(recipe: zoedawn.wordpress.com)
——————————————-

Grilled Root Vegetables

12-15 whole carrots, peeled/chopped
20 small red  & golden potatoes
1 white onion, cut into 1″ pieces
1 head garlic (about 7-8 cloves), peeled
(no need to chop, just separate cloves from
wrapping)
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
1 T. butter
2 T. fresh parsley, chopped (optional)
=
Preheat grill 350 degrees F.
LARGE DISPOSABLE FOIL COOKING PAN:
spray bottom with nonstick cooking spray
Place carrots, garlic, onion & potatoes in pan:
add 1 T. olive oil & toss to coat. Add smoked
paprika & garlic salt – toss to combine.
Cover tightly with foil & place on hot grill.
Cook 20 minutes. Carefully unwrap & stir.
Rotate pan, cover & cook an additional 15-20
minutes until veggies are crisp-tender. Watch
closely so they don’t burn.
Add 1 T. butter & 2 T. chopped parsley (optional).
Stir, taste & adjust garlic salt, if needed.
Serves 6-8

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

Grilled Peach Mojito Chicken

2 peaches
1 lb. thin-sliced boneless, skinless
chicken breasts
2 limes, juiced
1/4 C. olive oil
1 T. honey
2 tsp. fresh mint, chopped
1/2 tsp. salt
1/4 tsp. black pepper
=
Heat grill to medium & wipe
grates with oil
Using a Mason jar (or jar with lid), combine
lime juice, olive oil – shake 1-2 minutes to combine.

Place chicken in a ziplock bag – pour in half of oil mixture.
Seal bag & marinate 10-15 minutes.

Cut peaches into slices, skin-on.
Place chicken & peaches on grill – cook 5 minutes per side
or until thoroughly cooked. (Use same cooking time for
peaches, flipping after 5 minutes). Remove peaches from
grill & place in a bowl – toss with remaining marinade.
Place chicken on serving platter, top with grilled peaches
& mint mixture. Serves 4

(recipe: 12tomatoes.com)
——————————

Zucchini & Spinach Lasagna

1 (8 oz) tub whipped chive & onion
cream cheese
1 (15 oz) tub ricotta cheese
1/3 C. chopped fresh basil
1 tsp. salt
5 medium zucchini, thinly sliced
(about 2 1/2 lb)
2 T. olive oil
1 (10 oz) pkg. fresh spinach
2 cloves garlic, pressed
6 no-boil lasagna noodles
1 (7 oz) pkg. shredded mozzarella cheese
–
garnish: fresh basil leaves
===
Preheat oven 425 degrees F.
Spray 1 9 inch baking dish with
nonstick cooking spray.

In a bowl mix first 4 ingredients. In a large
skillet saute zucchini in hot oil over medium-
high heat 3-4 minute until lightly browned.
Add spinach; gently toss until wilted. Add
garlic & cook 1 minute.

Spoon 1/3 rd of vegetables into prepared dish;
top with 2 noodles & 1/3 ricotta mixture – repeat
twice; sprinkle with mozzarella.

Bake, covered with lightly sprayed foil 25-30
minutes until bubbly & noodles are tender. Uncover
& bake 5-10 minutes until golden. Let stand 10
minutes before cutting. Garnish if desired.
Serves 4

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

Crockpot Pork Chili Verde

2 lb. pork (poster used a shoulder tip roast)*
1 T. plus 1 tsp. olive oil, divided
1 onion, chopped
1 3/4 C. chicken broth
1 (10 oz) can green enchilada sauce
1 (27 oz) can green chilies, undrained
1 (8 oz) can green chilies, undrained
1 1/2 tsp. garlic powder
2 1/2 T. chicken bouillon granules
1 T. cornstarch
1/2 tsp. oregano
1 T. cumin
1/2 T. jalapeno pepper, chopped
4 T. cilantro, chopped
1/2 T. chili powder
1 T. green Tabasco sauce
2 (15 oz, ea) cans Great White Northern
beans, drained/rinsed
1/4 C. sour cream
1 T. butter

Optional (see serving ideas below)
Flour tortillas
shredded Cheddar cheese
chopped green onions
chopped cilantro
=
Cut pork into 1-2 inch cubes. Heat a
large, deep skillet over medium-high heat.
Add 1 T. olive oil & heat – brown pork.
Spray insides of a 4-5 qt. crockpot with nonstick
cooking spray; place browned pork in pot. Add
1 tsp. olive oil to hot skillet – add onion & brown –
cook until soft, place in crockpot with chicken
broth. Cover & cook on Low 3 hours.
–
In a blender add green enchil. sauce, both cans
chilies & blend until smooth. To crockpot add:
green sauce, garlic powder, chicken bouillon
granules, cornstarch, oregano, cumin, jalapeno,
chopped cilantro, chili powder, green Tabasco
sauce & both cans beans. Cover & cook on Low
an additional 2 hours. Add sour cream & butter;
stir & taste – adjust salt/pepper as needed.
Serves 10

Serving Ideas:
-This can be eaten as a soup/chili with
tortilla chips & Cheddar cheese

-or spooned into flour tortillas

-or placed in a baking dish, covered with
Cheddar cheese – cover dish & bake
400 degrees F. for 20 minutes.

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

Brown Sugar Peach Cake

1 (15 oz) box yellow cake mix
(poster uses Duncan Hines)
3 large eggs (or amount specified
on cake mix box)
1/3 C. vegetable oil (or amount
specified by cake mix)
1/2 C. peach nectar
1 lb. peeled/chopped peaches (3-4)
1 drop orange food coloring (optional)

Brown Sugar Frosting:

1 stick (8 T.) unsalted butter, cut into pieces
1/2 C. heavy cream
1 C. packed brown sugar
1 tsp. vanilla
2 1/2 C. powdered sugar, sifted
=
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking pan
with nonstick cooking spray.
In a bowl blend cake mix, eggs, oil,
nectar & food coloring until well combined.
Fold in peaches & turn into prepared pan.
Bake about 28 minutes until done (a toothpick
inserted into center of cake should come out
clean but moist crumbs are fine).

In a saucepan mix butter, cream & brown sugar;
bring to boil, stirring constantly. Remove from
heat & add vanilla & sifted powdered sugar –
whisk until well blended & little lumps of sugar
have disappeared. (Place back on low heat,
if necessary)

Pour frosting over cake, trying to get it evenly
coated on first try (It will set up quickly & you
won’t be able to spread it without cracking the
surface).
Let frosting harden at room temperature or in
fridge before cutting. Serves 12

(recipe: theviewfromgreatisland.com)

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

Our weather stayed warm over the weekend – high 80’s/low 90’s but REALLY windy! (it got so bad that 2 of us had to position our chairs directly over the tent poles in order to keep our tent from blowing away!) Yesterday (Monday) we had a freak thunderstorm around 2 p.m. where you would have thought it was night it got so dark out! Finally cleared up around 3:30 but that was pretty strange!

Hope this week is turning out to be just what you want/need/expect!

Hugs;

Pammie

A WONDERFUL/FUN Evening!

Last night was the first time in over 1 1/2 years my special needs Adult Bible study was able to meet. I admit – I was skeptical – would our ‘kids’ return or would it be 5 leaders and only 2-3 kids? Our turnout was great 16 kids returned, some with caregivers, some with parents. We made it a Music night; I played the piano, the kids went through all 14 Christian songs they knew (some with hand signs) – we laughed, we smiled – we REJOICED at being back together again! (I got asked many times “Pam – are you going to STAY?” I have mentioned to them that I would be retiring soon (I don’t see well to drive at night any more and, coming on colder/wet weather, that could be dangerous. It’s about a 25 minute drive so you can see my concern). I told them I’ll try to stay until after Christmas (of course, they’ll need me to play piano for their Christmas gathering). One of our “Friends” took a picture of me last night (let’s just say – I’m too short to sit on a tall stool to play keyboard!)

Frozen Banana Pudding Cups

1/2 C. sugar
1/3 C. flour
3 eggs
2 C. milk
1 box Nilla wafers (vanilla wafer cookies)
5 bananas
1/2 tsp. vanilla
dash of salt
–
1 (8 oz) tub Cool Whip, thawed
=
2 (12 cup, each) muffin tins plus
paper liners for them
====
In medium saucepan (or double boiler) over
medium-low heat, add sugar, flour, eggs &
milk. Stir well with a wire whisk. Cook,
stirring constantly to prevent scorching,
about 15 minutes until thickened. Add vanilla
& stir. Pour mixture into a heatproof bowl &
cover with plastic wrap. Refrigerate about 30
minutes until just cooled.

Place paper liners in muffin tins. Place about
4 slices banana in each cup. Pour a small
amount of pudding mix over bananas in each
cup (just enough to fill it 1/2 to 3/4ths full).
Place 4 Nilla wafers into pudding cups on the
sides , keeping banana slices in center to help
hold them up. Add a dollop of Cool Whip to
center of each cup & spread until it touches
the wafers. Place muffin tins in freezer for a
few hours until completely frozen. Insert a
knife into tin between the tin & paper to pop
it loose. Place frozen puddings in a freezer bag
or airtight container & freeze until ready to
serve. Makes 24

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

Steakhouse Potato Salad

3 lb. small red potatoes (about 12),
cut into 1-inch chunks
1/2 C. water
1/2 C. Miracle Whip salad dressing
1/4 C. Ranch salad dressing
6 slices bacon, cooked/crumbled
1 C. shredded Cheddar cheese
4 green onions, thinly sliced
=
Place potatoes in a 2 qt microwaveable
dish. Add water & cover with a lid.
Microwave on High 12-15 minutes until
just tender; drain. Place potatoes in a
large bowl & refrigerate 1 hour until
completely cooled.

In a small bowl mix dressings until
blended; add to cooled potatoes along
with remaining ingredients – mix lightly.
Serves 14

NOTE: When cooking potatoes for a
potato salad, remember that the
potatoes will continue to cook even
after you have drained them. As soon
as the cooked potatoes are fork-tender,
drain them then run them under cold
water to quickly cool them. (When in
doubt, it’s better to undercook them
than over cook them.)

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

Red Cabbage Slaw

1/2 head red cabbage, thinly sliced
1/2 C. cilantro, chopped
2 medium carrots, peeled/shredded
1/3 C. rice vinegar
1/2 T. sugar
1/2 T. honey
1 tsp. salt
1 tsp. black pepper
=
Place all ingredients in large bowl &
mix well. Cover & allow to sit at least
1 hour, refrigerated, (or at room temp)
Stir well once before serving.
Serves 6

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

Buttermilk Tomatoes

6 C. cherry tomatoes, halved
salt/black pepper – to taste
1/2 C. buttermilk
1/3 C. sour cream
3 T. fresh basil leaves, thinly sliced
1 shallot, minced
2 cloves garlic, minced
=
In large bowl toss tomatoes with salt/pepper.

In a separate bowl whisk buttermilk, sour cream,
shallot & garlic – stir in basil leaves.

Pour dressing over tomatoes & serve cold or at
room temperature – as a side dish or toss with
cooked/drained pasta for a quick pasta salad.
Serves 4

(recipe: 12tomatoes.com)
———————————

Salmon & Zucchini Sheet Pan Dinner

1/4 C. Panko bread crumbs
2 T. grated Parmesan cheese
1/4 C. parsley leaves, chopped
kosher salt/black pepper
2 large plum tomatoes, halved
crosswise
2 medium zucchini, halved
lengthwise
2 T. olive oil
1 (12 oz) center-cut salmon fillet,
skin removed (about 1 1/2 inches thick)
=
Position a rack in top third of oven &
preheat to 425 degrees F.
Line a rimmed baking sheet with
parchment paper.

In a small bowl combine panko, Parm,
parsley, 1/2 tsp. salt & 1/4 tsp. black
pepper. Arrange tomatoes in center of
prepared baking sheet, cut sides up
(trim a small slice from bottom of each
tomato so they stand upright). Spoon
panko mixture evenly over each tomato.
Spray breadcrumbs lightly with nonstick
cooking spray. Lay zucchini halves cut-sides
up, on one side of the tomatoes. Drizzle
zucchini with 1 T. olive oil & sprinkle with
salt/pepper.
Roast until veggies begin to soften & panko
topping begins to brown, about 18  minutes.

Remove sheet from oven – place salmon fillet
on other side of tomatoes – drizzle salmon with
remaining 1 T. oil & sprinkle with salt/pepper.
roast until zucchini & tomatoes are completely
tender & browned in spots & salmon is cooked
through but moist, about 12 minutes more.
Divide salmon & vegetables between 2 plates.
Serves 2

(recipe: foodnetwork.com)
——————————-

Crockpot Philly Cheesesteak Casserole

2 lb. beef, sliced or shredded
1 T. bacon fat (or other cooking oil)
1 C. bell pepper, sliced
1 C. onion, sliced
8 oz. mushooms, sliced
2 tsp. garlic, minced
2 tsp. Italian seasonings
salt/black pepper – to taste
1 (8 oz) pkg cream cheese, softened
1/2 C. mayonnaise
2 T. Worcestershire sauce
2 C. shredded Cheddar cheese
12 slices Provolone cheese
=
Brown beef in a skillet with bacon
fat/oil. Add mushrooms, onions,
peppers, half of Ital. seasonings,
salt/pepper – cook until it begins
to become tender.

In a separate bowl mix cream cheese,
mayo, remaining Ital. seasoning, Wor.
sauce & Cheddar cheese.

Mix meat & sauce together in crockpot.
Cover & cook on Low 3-4 hours.

After cooking, top with Provolone cheese
& turn crockpot to High – cook until cheese
melts.
Serves 10

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

20-Minute Balsamic Peach Chicken
Skillet

2 T. olive oil
1/2 medium yellow onion, sliced
1 lb. boneless skinless chicken
breasts, cut in half lengthwise
2 cloves garlic, minced
1/4 C. balsamic vinegar
2 C. peaches, sliced
1/4 C. fresh basil, thinly sliced
kosher salt/ground black pepper,
to taste
=
In large skillet over medium-high heat, heat
olive oil. Add onion & saute until starting to
soften, about 3 minutes – push to one side
of skillet.

Season chicken with salt/pepper & sear in
skillet until golden brown, 2-3 minutes per
side. Remove chicken to a plate.
Add garlic to skillet with onion & saute
1 minute. Add balsamic vinegar & cook 1
more minute.

Add peaches – season with salt/pepper. Return
chicken to skillet. Cover & reduce heat to
medium-low. Simmer until chicken is cooked
through, 7-9 minutes.

Remove from heat, top with fresh basil &
serve.

(recipe: 12tomatoes.com)
———————————-

Strawberry Spinach Salad

5 oz. Spring Mix (bagged salad-
usually 50/50 mix with half spinach,
half spring mix)
1 pint strawberries, washed/hulled/
sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese
(look for Gorgonzola that doesn’t
just crumble apart – you want the
really creamy kind)
1/2 C. mint – cut very finely

Balsamic Vinaigrette:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
=
Place Spring mix in large bowl – top
with strawberries & walnuts. Sprinkle
Gorgonzola cheese & mint over top.

Dressing:
In a glass jar with a lid, combine all
dressing ingredients. Cover with lid &
shake vigorously until dressing has
fully incorporated. Serve salad with
dressing on the side or drizzle over the
top just before serving. (there will be
extra dressing: store covered in fridge).
Serves 4

NOTE: You can also add cooked/cubed
chicken (grilled or roasted or rotisserie)

(recipe: momontimeout.com)
——————————

Hope you have a GREAT day!

Hugs;

Pammie

Labor Day

It is a really NICE Summer-like day here in Michigan – temps high 70’s and sunny with a slight breeze. The PERFECT day to spend some time outside!

It’s been a really relaxing day so far – did a little knitting, a little reading, browsed Facebook & my emails. Dinner will be pretty relaxed – a few leftovers plus fresh sweet corn-on-the-cob – YUM! I spent some time today catching up on a few friends who are going through tough times. Sometimes we just need to say Hi – I’m here for you. I tell my friends that’s why the Lord gave me big shoulders and listening ears – so that others can ‘dump’ on me if they need to – I don’t spread gossip (I know how that can feel) – I’m just here to be a sounding board when someone needs it.

(this recipe might be a little EARLY for fresh, ripe peaches but some of you might live in areas where peaches are ripe right now!)

Fresh Peach Crisp

3 lb. ripe peaches: peeled/pitted/cut into 8ths
(NOTE: you can tell if they are ripe by a sweet smell
& slightly soft touch)
2/3 C. granulated sugar
2 T. cornstarch
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. fine sea salt

Topping:

3/4 C. light brown sugar, packed
3/4 C. flour
2/3 C. old fashioned rolled oats
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. fine sea salt
1/2 C. cold, unsalted butter, grated or
small diced
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ square baking pan with
nonstick cooking spray.

Place peaches in a large bowl & toss
with sugar until coated. Let sit at room
temperature 15 minutes.

(While peaches are resting):
Topping:

In medium bowl stir brown sugar, flour, oats,
cinnamon, nutmeg & salt until combined. Add
butter & toss so the pieces of butter are coated.
Using your hands or a pastry cutter, work mixture
until it resembles wet clumpy sand. Any pieces
of butter should be about the size of a pea or less.
Place bowl in fridge until ready to assemble crisp.

Drain peaches over a large bowl to catch the juice.
Take 1/4 C. of juice & place back in original large bowl.
Whisk cornstarch, vanilla, cinnamon & salt with juice
until smooth; add peaches back into bowl & toss with
the sauce.

Pour peach mixture into prepared baking dish.
Add topping – spread evenly.
Bake 40-50 minutes until bubbly & golden brown
on top. Let stand at least 15 minutes before
serving. Serves 6  (can be served warm or cold)

This can be kept in fridge for up to 1 week.

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

Honey-marinated Chicken Kebabs
(marinate a few hours)
1/2 C. vegetable oil
2/3 C. honey
2/3 C. soy sauce
1/2 tsp. ground black pepper
8 skinless, boneless chicken breasts,
cut into 1-inch cubes
2 cloves garlic, minced
2 small onions, cut into 2-inch pieces
1 green bell pepper, seeded/cut into 2-inch
pieces
1 yellow bell pepper, seeded/cut into 2-inch
pieces
1 red bell pepper, seeded/cut into 2-inch
pieces
1 orange bell pepper, seeded/cut into 2-inch
pieces
2 zucchini, sliced into 1-inch pieces
=
Recipe makes about 12 skewers.
Wooden or metal skewers (soak wooden
skewers in water for at least 30 minutes to
prevent them from burning)
=
In a large bowl whisk oil, honey, soy sauce &
pepper. Reserve a small amount of this to use
for brushing on kebabs later.

In a large bowl place chicken, garlic, onions,
peppers & zucchini – marinate at least a few
hours.

Preheat grill to High heat.
Drain marinade from chicken & veggies – discard
marinade. Thread chicken & veggies onto skewers
alternately.

Lightly oil grill grates. Place skewers on grill & cook
12-15 minutes, turning skewers & brush with
marinade until chicken juices run clear.
Makes about 12 skewers.

(recipe: 12tomatoes.com)
———————————

Cheddar/Chive/Zucchini Bread

1 1/2 C. zucchini, shredded (do not squeeze)
1/4 C. chives, diced
2 large eggs
3/4 C. sour cream
1/4 C. butter, melted/cooled
1 1/2 C. Cheddar cheese, shredded
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
=
Toppings:
shredded Cheddar cheese
chopped chives
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In a large bowl mix zucchini, chives, eggs,
sour cream & butter – mix well. Add cheese &
mix well. In another bowl mix flour, baking
powder, baking soda & salt. Mix dry ingredients
into wet; pour into prepared loaf pan.
Bake 50-60 minutes. Remove from oven &
top with toppings & bake an additional
10 minutes. Allow loaf to cool before cutting.

(recipe: Mama’s Favorite Recipes – FB)
———————————-
Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onions, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper – to taste
dried parsley – to taste
=
Garnish: fresh chopped parsley
=
Boil potatoes in a saucepan with
water to cover, over medium heat,
until tender; drain.
In a small skillet saute onions over
medium-high heat until tender.
In a large bowl mix soup, water, cider vinegar,
sugar & pepper. Add bacon & onion –
combine well. Add drained potatoes & parsley –
mix well & pour into crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped parsley & serve
warm.
Serves 4

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

Dill Pickle Pasta Salad

3 C. dry pasta shells (your choice)
1 1/2 C. sliced dill pickles
1 C. sharp Cheddar cheese, cubed
1/4 C. red onion, chopped
2 T. fresh dill
1/4 C. bacon, chopped

Dressing:

1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. smoked paprika
2 T. dill pickle juice
=
Cook pasta accordg. to pkg. directions.
Drain & rinse under cold water.
In a bowl combine pickles, cheese, onion,
dill & bacon.

In another bowl mix Dressing ingredients.
Combine pasta mixture with dressing &
stir until well combined. Chill 1 hour before
serving. Serves 6

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

Zucchini Garlic Bites
(appetizers)

1 C. zucchini, grated/drained/
squeezed dry*
1 egg
1/3 C. breadcrumbs
1/4 C. Parmesan cheese, grated fine
1 clove garlic, grated fine
2 T. fresh chives, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
pinch salt & black pepper
=
tomato sauce or marinara, for dipping
=
Preheat oven 400 degrees F.
Lightly coat a baking sheet with olive oil
or nonstick cooking spray.

*Use a box grater to grate the zucchini into a
clean towel – roll up the towel & twist to wring
out the moisture.
Grate garlic using small holes on box grater

In medium bowl combine all ingredients (except
tomato sauce) & mix well.
Place about 1 T. mixture in the palm of your
hand & shape into a small ball – place on
baking sheet & repeat with rest of mixture.

Bake 15-18 minutes until golden.
Serve with sauce, for dipping
Makes about 16 ‘bites’

(recipe: easy family recipes – FB)
———————————
Creamy Feta & Herb Dip

1 (1 lb) block feta cheese, drained/
divided
1/2 of a (8 oz) pkg. cream cheese,
room temp.
1/2 C. sour cream
1/2 C. mayonnaise
1 T. fresh lemon juice (from 1 lemon)
1 clove garlic, minced (about 1 tsp)
1/4 tsp. black pepper
1 1/2 T. chopped fresh flat-leaf parsley
1 1/2 T. chopped fresh dill
2 1/2 tsp. chopped fresh thyme
1/2 tsp. paprika
1 T. extra-virgin olive oil
–
Cut fresh veggies, pita chips, for dipping
==
In a food processor place 12 oz. feta – crumble
remaining 4 oz. & set aside. Add cream cheese,
sour cream, mayo, lemon juice, garlic & pepper to
processor & process until combined & creamy.
Transfer to a medium bowl & gently stir in parsley,
dill, thyme & remaining crumbled feta. Chill until
ready to serve.
Just before serving, sprinkle with paprika & drizzle
top with olive oil. Serve with cut veggies & pita
chips for dipping. Serves 12

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

Smoky Pork Tenderloin with Mango Salsa

1 lb. pork tenderloin
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1 T. olive oil

Mango Salsa:

2 whole mangos, cut into cubes
1/2 red onion, diced
1 serrano pepper, seeded/diced
1 medium tomato, diced
1/4 C. cilantro, freshly chopped
1 lime, juice of
1/4 tsp. salt
1 tsp. honey
=
Preheat oven 350 degrees F.
In a small bowl combine 1/2 tsp. salt,
1/2 tsp. black pepper, garlic powder,
smoked paprika & cumin. Rub evenly
all over pork.

Heat an oven-safe skillet* over medium-high
heat – add 1 T. olive oil. Once skillet is hot,
sear tenderloin on each side 3-4 minutes,
making sure all sides are browned. Place
skillet in oven & bake 10 minutes (internal
temperature of pork should be 145 degrees F.)

Mango Salsa:

In a large bowl combine all ingredients for
salsa & stir until all flavors & ingredients
are combined.

Remove pork tenderloin from oven & let
stand 10 minutes before cutting. Cut into
1/2 inch thick slices. Serve with mango salsa.
Serves 6

*If you don’t have an oven-safe skillet, transfer
seared tenderloin to a baking dish before baking

(recipe: iwashyoudry.com)
—————————-

Bayou Brownies

1 C. chopped pecans
1/2 C. butter, melted
3 large eggs
1 (18 1/4 oz) box yellow cake mix
1 (8 oz) pkg. cream cheese
1 (16 oz) pkg. powdered sugar
—
Preheat oven 325 degrees F.
Lightly spray a 9 X 13″ baking
dish with nonstick cooking spray.
In a large bowl combine pecans,
butter, 1 egg & cake mix – stir
until well blended – press into
bottom of prepared dish.

In a large bowl using elec. mixer
at medium speed, combine 2 eggs,
cream cheese & powdered sugar-
beat until smooth; pour mixture over
cake mix layer & spread evenly.
Bake 40 minutes until cheese mixture
is set. Let cool completely in pan
on wire rack before cutting.
Makes 15 brownies

(recipe: food.com)

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

Enjoy your day;

Pammie

PS: Our cat is still ‘holding his own’ – eating/sleeping, etc.

Another lovely day!

Our weather has finally cooled down – we’re in the high 60’s/low 70’s right now. Yesterday afternoon was our Knit/Crochet in the Park and we had 13 ladies! The weather was PERFECT! Not too hot, not too chilly – nice breeze – just great. (Of course we’re all trying to wring out every little bit of nice weather we can, knowing that eventually we won’t be able to meet outside until next year. Because of Covid, I told the ladies I’m holding off making a decision on whether we will actually go back to Panera Bread to meet, or not. I’m going to wait until around the end of October then decide. Here in Michigan there are still Covid/Masks Required places – not sure about Panera BUT – when our group used to meet there we could number 15-21 people in one corner of their restaurant. IF they have taken some tables out (for social distancing during Covid) that could prove a problem for us, AS WELL AS THEM because we used to be there for 2 1/2 hours. (If we were to do that now, that could definitely cause them to loose revenue and we don’t want that. We’ll see –

Lemon Blueberry Cake

Cake:

1 C. flour
zest of 2 lemons
5 egg yolks
3/4 C. + 1 1/2 T. sugar, divided
3/4 C. oil
1 1/2 T. lemon juice
4 egg whites
1/8 tsp. salt

Blueberry Compote

1 C. fresh blueberries plus more,
for garnish
1/2 C. sugar
1 T. lemon juice

Cream:

1 C. heavy whipping cream
1/4 C. powdered sugar
zest of 1 lemon
1/4 C. plain Greek yogurt

Garnish:
(optional) candied lemon peel
===
Preheat oven 350 degrees F.
Spray a 9 inch cake pan with
nonstick cooking spray & line with
parchment paper.

Cake:

In a small bowl mix flour & lemon zest
until fully incorporated into flour.

Using an elec. mixer, in a large bowl beat
egg yolks & 1/2 C. sugar until fluffy & pale
yellow – about 3 minutes. Add oil & lemon
juice – whip until completely combined, about
3 minutes. Add flour – beat until just combined,
about 1 minute – pour into a large mixing bowl.
(Clean mixer bowl & whip attachments – dry
thoroughly).

In a clean, dry bowl place egg whites with salt –
using elec. mixer, beat until foamy, about 1 minute.
Add 1/4 C. sugar & whip on medium-high speed
until soft peaks form, about 4 minutes. Fold whipped
egg whites into egg yolk mixture in thirds, waiting
until each addition is incorporated before adding the
next. Pour batter into prepared pan & sprinkle top
with remaining 1 1/2 T. sugar.

Bake 30-35 minutes until a toothpick inserted into
center comes out clean. Allow to cool completely
before cutting into half horizontally using a long
serrated knife.

Blueberry Compote:

In a small saucepan over medium heat, combine
blueberries, sugar & lemon juice. Cook until berries
have completely broken down & liquid becomes a
thick syrup. Set aside to cool to room temp. before
assembling.

Cream:

In a large bowl using elec. mixer, combine whipping cream,
powdered sugar & lemon zest until soft peaks form.
Add  yogurt & beat until cream reaches stiff peaks.

Assembly:
Place the bottom half of the cake layer on a serving platter.
Pour blueberry compote in center of cake & spread almost
to edges. Place whipping cream in a piping bag (or a large
ziplock bag – seal bag, snip a bottom corner off bag & use
as a piping bag). Pipe large dots around perimeter of first
layer, surround the blueberry compote with a ring of dots.

Place second half of cake on top; pipe dots all over top
surface of cake & garnish with fresh blueberries &
candied lemon peel (if using).

(recipe: southernliving.com)
————————————

Zucchini Rice Gratin

1/4 C. panko bread crumbs
2 oz. Parmigiano-Reggiano cheese,
grated (about 3/4 C.), divided
2 T. olive oil
1 large yellow onion, chopped
(about 2 C.)
1 tsp. finely chopped garlic
2 T. flour
2 lb. fresh zucchini, roughly chopped
2 C. milk
1/2 C. uncooked long-grain rice
1 tsp. chopped fresh thyme
1/8 tsp. cayenne pepper (or to taste)
1 tsp. kosher salt
1/2 tsp. black pepper
=
Preheat oven 425 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
(OR you can start with a large oven-proof
skillet & bake gratin in skillet)

Heat oil in a large skillet over medium heat.
Add onions – cook, stirring often, until
golden brown, 5-7 minutes. Add garlic;
cook, stirring constantly, 45-60 seconds
until fragrant. Add flour – stir to combine.
(mixture will be dry) Gently stir in zucchini.
Add milk, rice, thyme, cayenne & remaining
1/2 C. Parm./Regg. cheese – stir to combine.
Spoon mixture into prepared dish. Sprinkle
with salt/pepper.

Bake 40 minutes until gratin is set & liquid
is absorbed. Remove from oven.
Increase oven temp. to Broil with oven
rack 6 inches from heat. Sprinkle top of
gratin with panko/cheese mixture & broil
about 5 minutes until golden brown. Serve
immediately. Serves 10

(recipe: southernliving.com)
———————————-
Greek Meatballs w Cucumber/Yogurt
Sauce & Rice

2 lb. ground chuck
4 oz. feta cheese, crumbled (about 1 C.)
2 T. chopped fresh oregano
1 T. chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper
1 large egg, lightly beaten
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 1/2 C. whole milk GREEK yogurt,
about 12 oz.
1 large cucumber, peeled/seeded/
grated (about 1/2 C.)
3 T. chopped fresh mint
1 T. chopped fresh dill
1/2 tsp. lemon zest plus 1 T. fresh juice
=
2 C. cooked basmati rice
==
Preheat broiler with oven rack 6 inches
from heat.

Line a large rimmed baking sheet with foil

In large bowl place ground chuck, feta cheese,
oregano, parsley, crushed red pepper, egg, 1 tsp. salt/
1/2 tsp. pepper – gently combine. Shape mixture
into 32 meatballs – place on prepared sheet. Broil
until meatballs are no longer pink in centers, 8-10
minutes.

In a bowl mix yogurt, cucumber, mint, dill, lemon
zest & juice, 1 tsp. salt/1/2 tsp. pepper.

Serve 20 meatballs with cucumber/yogurt sauce
over hot cooked rice.
Serves 4: (5 meatballs, 1/2 C. rice, 1/4 C. sauce each)

LEFTOVERS:
Serve remaining 12 meatballs (reheated)
 in 2 pita breads, cut in half & warmed
along with cucumber/yogurt sauce

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

Butternut Squash Quinoa Casserole

2 T. olive oil
6 C. cubed butternut squash
1 C. uncooked quinoa plus 2 C. water
(3 cups cooked)
2 C. corn
1 (15 oz) can black beans, rinsed/drained
1 T. ground cumin*
1 lime, juiced
salt/black pepper, to taste
1 tomato, chopped
1 avocado, diced
2 C. Cheddar cheese
=
Salsa or hot sauce (optional) for serving
=
Preheat oven 400 degrees F.
Roast butternut squash with olive oil either
in the oven 400 degrees for 15 minutes or
stovetop medium-high heat until soft, about
10-12 minutes

Cook quinoa accordg to pkg. directions

In a 9 X 13″ baking dish add cooked squash &
quinoa, corn & black beans. Sprinkle in cumin,
lime juice, salt/pepper – mix together.
Add tomato & avocado (you might prefer to add
avocado until after baking). Top with cheese

Bake 10-15 minutes until cheese has melted.
Serves 8

NOTE: If you like extra crunch:
Add 1/2 – 1 C. bread crumbs or Panko crumbs
before adding the cheese.

*Cumin is a strong spice – if you don’t normally
use it, 1 t. might be too bold. Start by mixing
in 1 tsp. – taste before baking. (Poster notes
that if you feel the cumin flavor overpowering
AFTER baking, you can add a sprinkle of ground
cinnamon to balance it.

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

Crockpot Spinach/Artichoke Chicken

2 (8 oz, ea) pkgs. cream cheese, softened
1 (9 oz) pkg. frozen spinach, cooked/drained
well
1 (14.5 oz) pkg. artichoke hearts, chopped
1 T. garlic, minced
2 C. shredded mozzarella cheese
3 lb. boneless skinless chicken
(poster used thighs)
salt/pepper, to taste
=
Place chicken in crockpot; salt & pepper
well. In medium bowl mix cream cheese,
spinach, artichokes, garlic & season with
salt/pepper – stir in mozz. cheese. Spoon
mixture on top of chicken.
Cover & cook on Low 4-5 hours.
Serves 8

NOTE: this recipes works best if cream
cheese is very soft – if it isn’t, place in
microwave for 30 seconds to make it
creamy to mix in

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

Cornbread Salad

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 C. chopped fresh cilantro
kosher salt
1 C. sour cream
1/4 C. mayonnaise
2 scallions, minced
juice of 1/2 lime
1/4 tsp. chili powder
2 C. cooked, crumbled
cornbread
2 (15 oz, ea) cans black-eyed peas,
drained/rinsed
1 C. frozen corn, thawed
1 C. shredded Cheddar or Mexican-
blend cheese
–
In medium bowl toss tomatoes,
bell pepper, cilantro & 1/2 tsp. salt.
In another small bowl whisk sour
cream, mayo, scallions, lime juice,
chili powder & 1/2 tsp. salt.

Assemble Salad:
In a large glass trifle dish (or large
bowl) sprinkle half of cornbread.
Top with half each: black eyed peas,
corn & tomato/pepper mixture. Half
of sour cream mixture & cheese – repeat
layers ending with cheese. Cover with
plastic wrap & refrigerate at least
2 hours or overnight. Serves 6

(recipe: foodnetwork.com)
————————

BCT: Bacon/Cucumber/Tomato Salad

2 large cucumbers
1 pint cherry tomatoes (or 4 large)
1 pkg. bacon, cooked crisp/crumbled
1/3 C. mayonnaise
1/2 tsp. garlic powder
salt, to taste
black pepper, to taste
–
Cut tomatoes & cucumbers to your
desired shape/size. Salt tomatoes.
In a large bowl combine tomatoes,
cucumbers & bacon crumbles (save
some bacon for topping).
In a small bowl combine may, garlic
powder & pepper.
Mix mayo mixture with tomato, cucumber,
bacon. Sprinkle bacon crumbles on top &
serve immediately.

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

Chocolate Chip Cookie Dessert Delight
(overnight recipe)
1 (16.5 oz) tube refrigerated chocolate
chip cookie dough
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
12 oz. Cool Whip, thawed/divided
3 C. cold 2% milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla pudding mix
=
Optional toppings:
chopped nuts
chocolate curls
miniature semi-sweet chocolate chips
=
Preheat oven 350 degrees F.
Let cookie dough stand at room
temperature 5-10 minutes to soften.
Press dough into an ungreased 9 X 13″
baking dish, forming a crust.
Bake 14-16 minutes until golden brown.
Cool on a wire rack.

In large bowl using elec. mixer, beat cream
cheese & powdered sugar until smooth.
fold in 1 3/4 C. Cool Whip; spread over crust.

In a large bowl using elec. mixer, whisk milk &
pudding mixes 2 minutes – spread over cream
cheese layer. Top with remaining Cool Whip &
sprinkle top with nuts, chocolate curls and/or
chocolate chips.

Cover & refrigerate 8 hours or overnight until firm.
Serves 15

(recipe: tasteofhome.com)
——————————
Banana Cream Pie Dip

1 (3.4 oz) pkg. instant banana
cream pudding mix
2 C. Half & Half cream
8 oz. cream cheese, room temp.
1/4 tsp. vanilla
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed

Garnishes:
Nilla wafers
banana slices
crushed graham crackers
=
Dippers:
Nilla wafers,
chocolate pieces
banana slices
graham crackers
=
In medium bowl using elec. mixer
combine pudding mix and Half &
Half – beat until well combined.
In a large bowl using elec. mixer,
beat cream cheese, powdered sugar &
vanilla until well combined & fluffy.
Add in half of Cool Whip – mix until
combined then add rest of Cool
Whip – mix well.
Combine pudding mix with cream
cheese/Cool Whip mixture until smooth
& creamy.
AT THIS POINT you can serve immediately
(OR) refrigerate for a few hours.

To serve:
Decorate top with some sliced bananas &
sprinkle with Nilla wafer crumbs.
Serves 12

(recipe: princesspinkygirl.com)

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

Took our cat back to the vet for a re-check on his red blood cell count
(for his Feline Leukemia). He has gained 5 ounces in weight! That’s good –
we won’t find out about the blood report for 3+ days (and with the holiday
coming up, maybe a little longer). He’s eating really well, drinking water, etc.
Although the diagnosis is grim, the vet said he could live 1-2 years with this
disease. We’re encouraged for EVERY DAY we have with him.

Hope you have a great day/weekend.

Hugs;

Pammie