Hope you had an enjoyable holiday weekend. Here are some more summer recipes:

Blueberry Surprise Dessert

Crust:

6 oz. cold butter, cut into
1″ pieces, plus more for pan
1 C. flour
1/3 C. cornmeal
1 tsp. kosher salt
2/3 C. powdered sugar
1/4 C. toasted, chopped almonds

Blueberry filling:

1/2 C. fresh lemon juice
1/4 C. water
2 T. cornstarch
1 lb. fresh or frozen blueberries, thawed
1/4 C. powdered sugar

Whipped Cream Topping:

1 1/2 C. heavy cream
1/4 C. powdered sugar
1 T. cornstarch

Cream Cheese Filling:

8 oz. cream cheese, room temp.
1/2 C. powdered sugar
2 T. sour cream
2 T. toasted, chopped almonds
=
Preheat oven 325 degrees F.
Spray bottom & sides of a 10″ springform
pan with butter. Line sides of pan with a
30″ X 2″ strip of parchment paper.

Crust:

In small bowl whisk flour, cornmeal & salt.

In bowl of a stand mixer (or large bowl &
hand elec. mixer) on medium speed, beat
butter & powdered sugar, scraping down
sides of bowl, until butter pieces are no
longer visible & mixture is smooth 4-5 minutes.

Scrape sides of bowl, reduce mixer speed to
Low & gradually add dry ingredients – mix just
to combine. Increase speed to medium-continue
mixing until dry ingredients are fully incorporated,
1-2 minutes. (Make sure to scrape cold butter off
beaters during mixing). Add almonds & mix just
to combine, 30 seconds.  Transfer dough to
prepared pan – WORKING QUICKLY, so as not to
melt butter in dough, press dough evenly into
bottom of pan.

Bake 20 minutes until edges are golden brown.
Transfer pan to wire rack – let cool.

Filling:

In small saucepan whisk lemon juice, water &
cornstarch to combine. Add blueberries &
powdered sugar – cook over medium heat,
stirring occasionally, about 8 minutes until
mixture is saucy but blueberries are mostly
whole. Pour into a shallow heatproof container
& chill until cold, about 30 minutes.

Whipped Cream Topping:

In a large bowl using elec. mixer on medium
speed, whip cream, powdered sugar & cornstarch
1-2 minutes until stiff peaks form. Transfer to a
medium bowl.

Cream Cheese Filling:

In large bowl using elec. mixer on medium speed,
beat cream cheese, powdered sugar & sour cream
until combined & fluffy, about 30 seconds. Fold in
1/2 of whipped cream into mixture. Chill until
ready to use.

Assembly:

Once crust & blueberry filling have completely
cooled: spread cream cheese mixture on crust,
spreading to edges. Spoon filling over mixture &
top with remaining whipped cream. Sprinkle
top with almonds.
Wrap entire pan with plastic wrap & chill at least
4 hours before serving.
Serves 12

NOTE: Cake can be made up to 5 days in
advance – keep chilled.

(recipe: delish.com)
—————————–

Bacon Ranch Potato Salad

2 to 2 1/2 lb. red potatoes*, cut
into bite-sized pieces
1 (16 oz) tub sour cream
1 (1 oz) pkt. ranch dressing mix
1 (12-16 oz) pkg. bacon, cooked/crumbled
1 1/2 C. (6 oz) Cheddar cheese, shredded
1 bunch green onions, thinly sliced
=
In large pot of water place potatoes (making
sure they are covered with water). Season
with salt & bring to a boil over High heat.
Reduce heat to medium-low, cover & cook
15-20 minutes until tender.

Drain potatoes into a colander; run under
cold water to cool

In large bowl combine sour cream & ranch
dressing mix – add potatoes, bacon, Cheddar &
green onions – stir gently until well combined.
Cover & refrigerate at least 2 hours before
serving. Serves 8

*Can use Russet potatoes, instead

If you prefer a thinner dressing, you can add
a touch of milk or buttermilk to desired
consistency.

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

Taco Chili Dip

1 lb. ground beef
1/2 C. water
1 T. taco seasoning mix
1 (13.4 oz) can black beans,
drained/rinsed
1 (13.4 oz) can red kidney beans,
drained/rinsed
1 C. diced tomatoes
1 C. frozen whole kernel corn
1 C. frozen sliced peppers
1 C. hot salsa
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 C. beef broth
2 T. taco seasoning mix
1 (8 oz) pkg. cream cheese

Toppings:

sour cream or plain Greek yogurt
shredded cheese (your choice)
sliced green onions
chopped avocado
chopped fresh tomatoes
chopped cilantro
===
In large skillet brown beef; add 1/2
C. water & taco seasoning – cook until
liquid reduces & transfer to crockpot.

Pour remaining ingredients in crockpot
(except cream cheese) – cook 2 hours on
High (or 4 hours on Low).

HALFWAY THROUGH COOKING TIME;
mix in cream cheese. Cook until cream
cheese is completely melted into chili.
Serves 15

(recipe: courtneyssweets.com)
—————-

Crockpot Pulled Pork Sandwiches

1 (3 lb) pork roast NOT FROZEN
2 T. olive oil
Montreal Steak seasoning
3-4 C. Root Beer, Dr. Pepper or Coke
1 1/2 – 2 C. Sweet Baby Ray’s BBQ sauce
8 hamburger/sandwich rolls
=
Season roast generously with
Montreal Steak seasoning, patting
it into roast with your fingers.

In large hot skillet add 2 T. olive oil –
place roast in skillet, seasoned side down.
Sprinkle Mont. Steak seasoning on unseasoned
side of roast. Brown roast on all sides (it will
turn a bit crusty) Transfer roast to crockpot

Pour soda on top of roast.
Cover & cook on Low 7 hours, until meat
shreds with a fork.

Remove roast from crockpot – shred &
place back in juices in crockpot. Let cook
1 hour more.

Drain juices from crockpot & pour BBQ
sauce in – stir well to incorporate. Cook
30-60 minutes more.
Serve on sliced rolls – serves 6-8

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

Chicken Florentine Artichoke
Casserole

2 T. olive oil
1/2 medium white onion, thinly sliced
3 cloves garlic, minced
16 oz. fresh baby spinach
10 oz. pkg. frozen artichoke hearts,
thawed/roughly chopped
4 T. unsalted butter
1/4 C. flour
2 C. milk, warmed
2 tsp. Italian seasoning
2 C. Monterey-Jack cheese, grated
1/2 C. Parmesan cheese, grated
3 C. shredded/cooked chicken
kosher salt/black pepper, to taste
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large skillet over medium-high heat,
add oil & onion – cook about 4 minutes
until onion starts to turn translucent. Add
garlic, cook 30 seconds more. Add spinach
& artichokes – cook until spinach wilts; remove
to a large bowl.

In same skillet melt butter; whisk in flour –
cook 1 minute, stirring frequently. Gradually
add milk, whisking constantly. Cook until
mixture starts to bubble & thicken. Remove
from heat; stir in Ital. seasoning, Mont-Jack
cheese & season with salt/pepper. Stir until
cheese has melted. Add spinach to sauce
mixture along with chicken – stir to combine.
Transfer to prepared baking dish & top with
Parm. cheese.

Bake 30  minutes until golden brown.
Let stand 5 minutes before serving.
Serves 6

(recipe: 12tomatoes.com)
—————————–

Breakfast Egg Muffin Cups

6 large eggs
6 large egg whites
1 C. baby spinach, chopped
1/2 red bell pepper, seeded,
diced
1/2 green bell pepper, seeded/
diced
18 cherry tomatoes, quartered
1/2 tsp. salt
1/2 tsp. black pepper
1 C. shredded mozzarella cheese
=
Preheat oven 350 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray.

Divide peppers, spinach & tomatoes
evenly between the muffin tins. Top
with mozz. cheese – divided evenly.

In large bowl whisk eggs, egg whites,
salt & pepper until well combined. Top
each muffin tin with egg mixture & fill
just below the top of each one.

Bake 24-26 minutes until eggs are set.

Let cool a few minutes then carefully
remove muffins from the tin.
Serve warm immediately or cool
completely to store in fridge or freezer
for later.
Serves 6

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

Italian Cucumber Salad

4 large cucumbers, peeled/sliced thin
2 C. big garden tomatoes, seeds removed/
chopped
3 large cloves garlic, minced
1/2 C. onion, chopped fine
1/2 C. sliced green olives
1 C. cherry or grape tomatoes
=
Place all ingredients in a large bowl –
toss until lightly combined.

Dressing:

1 C. mayonnaise
1/2 C. grated (or powdered) Parmesan
cheese
1/2 C. balsamic vinegar (poster uses
Newman’s Unique)
2 tsp. onion powder
1 tsp. garlic powder
2 T. dry Italian seasoning (or dry thyme)
1/2 tsp. overwhelmed purple pepper flakes???
=
In a medium bowl place all dressing ingredients –
whisk until smooth. Pour over salad & blend
gently. Transfer salad to a very large bowl &
top with cherry tomatoes.

(recipe: mams.happycoking.com)
————————-

Lemonade Pie
(8 hour chill time)
1 (12 oz) can evaporated milk
2 (3.4 oz,ea) pkgs. lemon instant pudding mix
1 T. lemon zest
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 tsp. vanilla
1 (12 oz) can frozen lemonade concentrate,
thawed
1 (9 inch) ready-made graham cracker pie crust
–
Thawed Cool Whip (8 oz. tub)
garnish: crushed lemon drop cookies (optional)
==
In a large bowl using elec. mixer, beat evap. milk &
next 2 ingredients 2 minutes until mixture is thickened.

In another bowl using elec. mixer, beat cream cheese &
vanilla on medium speed until fluffy. Add lemonade
concentrate – beating until smooth. Add milk mixture,
beat until blended – pour into crust & smooth evenly.
Cover & chill 8 hours until firm.
Dollop each slice with Cool Whip & garnish, if desired.
Serves 8

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

Have a good day!

Hugs;

Pammie

Today is a day to honor the dead who gave up their lives for our freedom.

=

Because it’s also a holiday when people COOK, here are a few recipes to help.

Blueberry Jello Salad

1 large box & 1 small box
raspberry Jell-O (or strawberry,
or a mix of both)
3 C. boiling water
1 (21 oz) can blueberry pie filling
1 (8 oz) can crushed pineapple, drained
8 oz. cream cheese, softened
1/2 C. sour cream
1 tsp. vanilla
1 C. Cool Whip, thawed
1/2 C. sugar
=
fresh berries, for topping (if desired)
===
In large bowl add dry Jell-O & boiling
water – mix until Jello is completely
dissolved. Cool in fridge 5-10 minutes.
Stir in blueberries & pineapple – pour
into a 9 X 13″ pan. Refrigerate about
4 hours, until set.

Topping:

In a large bowl using elec. mixer, beat
cream cheese, sour cream, vanilla &
sugar until smooth. Fold in Cool Whip
with a spoon until well combined. Spread
topping over gelatin layer & refrigerate
until ready to serve. Top with fresh
berries before serving, if desired.
Serves 20

(recipe: butterwithasideofbread.com)
————————

Raspberry Lemonade

8 C. cold water
1 1/4 C. fresh raspberries
3/4 C. lemon juice
2 tsp. raspberry syrup
1/4 C. granulated sugar
=
In a blender or food processor,
puree raspberries with 4 C. water.

In large pitcher combine pureed
raspberries, lemon juice, raspberry
syrup, sugar & remaining water –
slowly stir together until fully mixed.
Serve immediately.
Serves 8

NOTE: You can use a fine mesh strainer
to remove any seeds after pureeing
berries. Poster notes that  you may have
to use a spatula to really force any seeds
to be removed from puree mixture.

(recipe: eatingonadime.com)
—————————

Crockpot Country-style Ribs

3 lb. country-style pork ribs
1/4 C. brown sugar
1 T. chili powder
2 tsp. salt
1 tsp. black pepper
2 C. ketchup
1/2 C. apple cider vinegar
1/4 C. spicy brown mustard
1/4 C. Worcestershire sauce
=
Place ribs in crockpot. In a
small bowl combine rest of
ingredients – stir to combine
then pour over ribs.

Cover & cook on Low 8-10 hours.

Heat oven broiler
Line a rimmed baking sheet with foil
Place cooked ribs on sheet & spoon
sauce over top.
Broil (or grill) 5-10 minutes until ribs
begin to brown.
Serves 6

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

Tuna Pasta Salad

16 oz. box rotini pasta
6 oz. can tuna, drained
1/2 C. diced celery
3 green onions, sliced
3/4 C. frozen peas, defrosted/drained
1 C. Cheddar cheese, diced (optional)

Dressing:

2/3 C. mayonnaise
1/3 C. sour cream
2 T. sweet pickle relish
1 T. white vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried dill
==
In a bowl combine all dressing ingredients.

Cook pasta to al dente (accordg to pkg.
directions). Rinse under cold water to stop
cooking.

In large serving bowl combine all ingredients –
mix well. Refrigerate at least 1 hour before
serving.
Serves 6

(recipe: eatingonadime.com)
————————

Steak Kabobs
(marinade time: 3 hours or
up to 8 hours)
Skewers:
If using wooden skewers, soak them in
water at least 30 minutes before using.

Marinade:

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

Kabobs:

1 lb. beef sirloin, cut into 1″ pieces
1 (8 oz) pkg. whole mushrooms, cleaned,
cut in half
1 pkg. multi-colored bell peppers, cleaned
& cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
1-2 T. olive oil
salt/black pepper, to taste
=
Marinade:
In a small bowl whisk together all
ingredients for marinade.

Place steak pieces in a large ziplock bag.
Pour marinade all over steak; seal bag,
toss lightly & refrigerate at least 30
minutes or up to 8 hours.

Heat grill to medium-high heat.

Remove steak from bag, discard marinade.
Thread steak & veggies onto skewers. Place
kebobs on hot grill & cook 4-5 minute per side.
Remove from grill & serve immediately.
Serves 4

(recipe: eatingonadime.com)
————————–

Raspberry Crumble Bars

Filling:

6 C. (26 oz) fresh or thawed/frozen raspberries
3/4 C. seedless raspberry jam
1/2 C. granulated sugar
6 T. cornstarch
1 1/2 tsp. lemon zest (from 1 lemon)

Crumble:

2 C. flour
1 1/2 C. uncooked old-fashioned regular
rolled oats
1 1/2 C. packed light brown sugar
1 C. sliced almonds
1/2 tsp. cinnamon
1/4 tsp. baking soda
1 C. butter, melted
=
Filling:

In a saucepan stir first 5 ingredients –
bring to a boil over medium-high heat,
stirring occasionally. Reduce heat to medium-low;
cook, stirring often, until thickened & reduced to
3 1/2 Cups (8-10 minutes). Cool completely,
about 1 hour.

Crumble:

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Line bottom &
sides of pan with parchment paper, leaving
a 2-inch overhang on all sides. In a large
bowl mix flour, oats, brown sugar, almonds,
cinnamon & baking soda. Stir in melted butter
until combined. Firmly press 4 C. of crumble
into bottom of prepared pan.
Bake 10-12 minutes until lightly browned on
edges. Cool 5 minutes.

Spread cooled filling over warm crust &
sprinkle with remaining crumble.
Bake 350 degrees F. 35-40 minutes until
filling is bubbly. Cool completely in pan,
about 2 hours.

LIft bars out of pan using parchment as
handles. Cut into 32 bars

(recipe: southernliving.com)
======================

Today I’m trying to coordinate a ‘new’ project: one of our church member’s husbands has been assigned a new post overseas and my Women’s Care Ministry ladies & I will be ‘attempting’ to send him a care package. His birthday is coming up soon so we’re hoping to get this to him by then. I’ve been on several military websites, attempting to learn what can and cannot be mailed overseas – interesting. I’m SO grateful to the ladies in my group who go out of their way to bless others in so many creative ways. I am honored to be their ‘coordinaotor’.

Just learned we will be watching our 5 yr old grandson in a few hours – his Dad & big brother don’t get to spend much time together so they are going golfing – a sport they both really enjoy.

Hope you are having a good day;

Hugs;

Pammie

It’s a wet one –

Today started out with bright sunshine but then – grey, windy & light rain for the rest of the day 72 degrees but looking at the next 3 days – lots of RAIN. Oh well, I like a day inside, occasionally, to catch up on my reading (am currently working my way through the “Left Behind” series – for the second time. I think there are 3 more books left). Worked on the multi-colored striped blanket some, found more colors to add. Decided to go through my yarn stash to see what’s there – found another ‘idea’ for another baby blanket, using yarns I haven’t worked with in quite awhile so we’ll see where that goes.

Knowing the holiday weekend is coming up – here are some recipe ideas for you:

Caramel Cream Chocolate Poke Cake

1 box chocolate cake mix (plus ingredients
to make) – baked but still hot/warm
1 can caramel sweetened condensed milk
(OR) sweetened condensed milk
4 1/2 C. Cool Whip (12 oz tub), thawed
caramel ice cream sauce (or salted caramel
sauce)
=
Bake cake as directed in a 9 X 13″ pan.
After removing from oven, poke holes all
over top of cake using the handle of a
wooden spoon (or skewer). Gradually pour
the sweetn’d cond. milk all over top of
cake to soak up in the holes of the cake.

Refrigerate cake until cooled.
Frost cake with Cool Whip then spoon/
drizzle caramel sauce on top of cake –
you can swirl it around with a butter knife.
Serves 12

(recipe: thebakingchocolatess.com)
————————

Crockpot Dr. Pepper Ribs

4 lb. baby back pork ribs
2 T. liquid smoke
2 C. BBQ sauce
1 1/2 C. Dr. Pepper (pop/soda)
2 tsp. minced garlic
1 tsp. black pepper
=
Remove membrane from back of
ribs. Cut ribs into 3 sections &
place in crockpot. Add rest of
ingredients on top of ribs.

Cover & cook on Low 8-9 hours

Line a rimmed baking sheet with foil
Turn on broiler
Once ribs are done, place ribs on
baking sheet & broil 3-5 minutes
until ribs are slightly browned.
Serve with additional BBQ sauce,
if desired.
Serves 6

(recipe: eatingonadime.com)
—————————

Easy Pea Salad

Salad:
16 oz. frozen petite peas
4 oz. sharp Cheddar cheese, cubed
1/2 small red onion, diced
1/4 lb. bacon – cooked/finely chopped

Dressing:

1/2 C. sour cream
1/2 C. mayonnaise
1 T. granulated sugar
1 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper
=
Remove peas from freezer; place in a
colander & allow to slightly thaw while
preparing the dressing.

Dressing:

In large bowl whisk mayo, sour cream,
sugar, vinegar, salt/pepper. Add peas,
bacon, cheese & onion – fold/stir to
combine.

Chill at least 1 hour before serving.
Serves 8

Salad can be made up to 3 days in advance.

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

The Creamiest Baked Mac & Cheese

1 lb. dried elbow macaroni pasta
1/2 C. (1 stick) unsalted butter
1/2 C. flour
2 C. whole milk
2 C. Half & Half cream
4 C. medium Cheddar cheese,
grated/divided
2 C. Gruyere cheese, grated/divided
1/2 tsp. ground mustard
1/4 tsp. ground nutmeg
1 tsp. kosher salt
1/2 tsp. black pepper
=
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray

In large pot salted boiling water
cook macaroni 1 minute less than
pkg. directions indicate. Drain – toss
with a bit of olive oil to prevent
sticking.

(While pasta cooks) In large saucepan
over medium heat, melt butter. Whisk
in flour & cook 1 minute, whisking
frequently. Gradually whisk in milk and
Half & Half, whisking constantly – cook
until thickened. Remove from heat &
stir in 3 C. Cheddar cheese & 1 C. Gruyere
until melted. Stir in gr. mustard, nutmeg &
salt/pepper – adjust seasoning as needed.
Add cooked pasta – stir to combine; place
in prepared baking dish & top with
remaining cheeses.

Bake 20-30 minutes until bubbly & light
golden brown. Serves 8

(recipe: 12tomatoes)
—————————–

Poblano Onion Dip

1 T. olive oil
1 medium white onion, diced
4-5 large poblano peppers, seeded/diced
1 (12 to 16 oz) tub sour cream
salt
black pepper
=
In a saute pan over medium-high heat,
heat oil. Add onion & cook 2-3 minutes.
Add poblano peppers – stir & cook 5-6
minutes until mixture is seared. Remove
from heat & transfer to a blender,
reserving a small amount of onion/pepper
mixture to add at the end for texture. Let
cool slightly in blender. Add sour cream
gradually & blend until smooth. Continue
adding until desired consistency is reached.
Season with salt/black pepper, to taste.

Transfer mixture to a bowl & mix in reserved
onion/pepper mixture. Serve.
Refrigerate any leftovers.
Serves 6

(recipe: kroger flyer)
——————————–

Grilled Shrimp Foil Packet

1 lb. shrimp (raw), peeled/deveined
1 C. parsley, chopped
1/2 C. butter, diced into small pieces
1 lemon, juiced
2 tsp. minced garlic
=
Preheat grill to 400 degrees F.
Place shrimp in a large piece of foil –
top with parsley, butter, lemon juice
& garlic. Wrap foil into a packet.

Place packet on grill & cook 8-10 minutes
until shrimp is cooked through & pink.
Carefully open packed, & serve.
Serves 4

Store any leftover shrimp in fridge for
up to 3 days.

(recipe: eatingonadime.com)
————————–

Cast Iron Skillet Scalloped
Potatoes with Shallots

1 T. butter
2 C. thinly sliced shallot
3 cloves garlic, minced
1 tsp. chopped fresh thyme leaves
1 (10.5 oz) can cream of mushroom
soup
1 1/2 C. milk
2 1/2 lbs. Yukon Gold potatoes,
unpeeled – sliced 1/4-inch thick
(about 7 1/2 C.)
1 C. shredded Swiss cheese (about 4 oz)
–
Preheat oven 400 degrees F.

In a 10-inch cast iron skillet, heat butter
over medium-high heat. Add shallots,
garlic & thyme – cook 5 minutes until
tender; season with salt/black pepper.
Remove shallot mixture from skillet to
a bowl/pan; set aside.

Stir soup & milk in a medium bowl.

Layer 1/3rd of potatoes, overlapping in a
circular pattern, in bottom of the skillet –
season with salt/black pepper. Top with
half of the shallot mixture & 3/4 C. cheese.
Top with another 1/3rd of potatoes &
remaining shallot mixture – top with
remaining potatoes. Spread the soup
mixture over the potatoes. Place the
skillet on a rimmed baking sheet.

Bake 1 1/2 hours until potatoes are tender.
Sprinkle with remaining 1/4 C. cheese & bake
another 5 minutes until cheese is melted.
Let stand 10 minutes before serving.
Serves 8

(recipe: campbells.com)
—————————–

Tortellini Caesar Salad

1 (9 oz) pkg. cheese tortellini
6 thick slices day-old French bread
3 T. butter, melted
1/2 tsp. garlic powder
2-3 hearts romaine lettuce, chopped
2 boneless, skinless chicken breasts,
cook/chopped or sliced
–
shaved Parmesan cheese – for serving
=
Dressing:

2 cloves garlic minced
1 tsp. anchovy paste
juice of 1 lemon
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 C. mayonnaise
1/2 C. Parmesan cheese, freshly grated
kosher salt/black pepper – to taste
=
Preheat oven 325 degrees F.
Position oven rack in center position.
Line a baking sheet with foil or parchment
paper – arrange sliced bread on sheet.

Bake until bread has dried out 15-20
minutes, flipping slices halfway through
cooking time. When cool enough to handle,
bread bread into pieces & place in a large
bowl – toss with melted butter, garlic powder
& 1/2 tsp. salt. Place bread back on baking
sheet & bake until golden brown & crispy,
about 5 minutes. Remove from oven.

(While bread bakes) prepare DRESSING:

In a bowl whisk minced garlic, anchovy
paste, lemon juice, mustard, Worc. sauce,
mayonnaise & Parm. cheese – season to
taste with salt/black pepper & chill until
ready to use.

In large pot of salted water, cook tortellini
accordg. to pkg. directions. Drain & toss
in some olive oil to prevent sticking.

Add lettuce to a large bowl – top with
chicken, tortellini & desired amount of
dressing. Top with croutons, shaved
Parmesan & black pepper. Serves 4

(recipe: 12tomatoes.com)
——————————-

No-bake Chocolate Caramel Nutty
Crunch Bars

Crunchy Choc. Layers (makes 2 layers;
ingredients need to be divided in half
before you start)

1 (12 oz pkg.) semi-sweet chocolate chips
1 (11 oz) pkg. butterscotch chips
1 C. creamy peanut butter
3 C. Kellogg’s Cocoa Krispies cereal

Peanut Marshmallow Nutty Caramel
Nougat Layer:

1/4 C. unsalted butter
1 C. granulated sugar
1/4 C. heavy cream
1 (7 oz) jar marshmallow creme
(I think Kraft makes this)
1/4 C. creamy peanut butter
1 1/2 C. salted/roasted peanuts, chopped or
whole
2 C. soft caramels (Poster used ROLOS candies)
========
Spray a 9 X 13″ baking dish with nonstick
cooking spray – line with parchment paper.

BOTTOM LAYER:
In a large microwaveable bowl combine half of
choc. chips, butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between, until chips are
fully melted & mixture is smooth.

Stir in Cocoa Krispie cereal until fully coated –
pour into prepared pan & use a spatula or
spoon to spread evenly.
Refrigerate 15 minutes until firm.

Peanut Marshmallow Nutty Caramel Nougat
Layer:

In small saucepan, combine butter, sugar &
heavy cream over medium heat, stirring until
butter is completely melted & sugar is dissolved.
Bring to a boil & cook 4-5 minutes, stirring
frequently using a spatula – remove from heat.
Stir in marshmallow cream until completely
combined. Stir in peanut butter, stirring until
combined – stir in peanuts – mix well.

Spread nougat layer over chilled choc. bottom
layer. Sprinkle chopped Rolos candies on top &
refrigerate 15 minutes.

Crunchy Chocolate Top Layer:

Repeat directions for Bottom Layer using
other half of ingredients.
Refrigerate 15 minutes until firm.
Cut into 36 bars

(recipe: thebakingchocolatess.com)

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

Hope you’re having a pleasant day!

Hugs;

Pammie

It’s a cool, overcast day here – 56 degrees F. Looking at the week, it doesn’t look like we’ll get near 70’s until Thursday but that’s OK. Tomorrow husband & I are going to treat ourselves to a matinee showing of the new “Downton Abbey” movie – YAY! Husband liked the last one & asked if I would like to see the new one – YES!

Frozen Key Lime Delight

1 C. flour
1/2 C. salted cashews, chopped
1/2 C. sweetened shredded coconut
1/4 C. packed light brown sugar
1/2 C. butter, melted
2 C. heavy whipping cream
1 1/2 C. sweetened condensed milk
1 C. Key Lime juice
3 tsp. grated Key Lime zest
1 tsp. vanilla
=
Optional: Whipped cream & Key Lime
slices for topping
=
Preheat oven 350 degrees F.
Spray a 15 X 10 X 1″ baking dish
with nonstick cooking spray.

In a small bowl combine flour, cashews,
coconut & brown sugar – stir in butter.
Sprinkle mixture into prepared pan.
Bake 20-25 minutes until golden brown,
stirring once. Cool on a wire rack.

In a large bowl combine cream, milk, lime
juice, lime zest & vanilla. Refrigerate until
chilled.

Fill the cylinder of an ice cream maker 2/3rds
full with cream mixture; freeze accordging to
manufacturer’s directions.

Sprinkle half of cashew mixture into an
ungreased 11 X 7″ dish. Spred ice cream over
top. Sprinkle top with remaining cashew
mixture. Cover & freeze 4 hours until firm.
Garnish servings with whipped cream & lime
slices if desired. Serves 8

(recipe: tasteofhome.com)
—————————

Crockpot Spaghetti Squash & Cheese

2 spaghetti squash, washed
1 C. chicken broth
salt/black pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream
=
Pour broth in bottom of 6 qt crockpot.

Cut squash in half, scoop out seeds using
a spoon (discard seeds) & pierce halves
with a knife 5-6 times. Salt & Pepper insides
of each half & place, cut sides down, in broth.
Cover & cook on High 4 hours.

Carefully remove halves & cool a few minutes.
Using a thick kitchen towel on your hands,
scoop out squash ‘strands’ – remove water (if
any left) in bottom of crockpot & place strands
in crockpot (discard outer skins). Add cheeses &
stir well.

Cover & cook on High 5-10 minutes until cheeses
melt. Stir in heavy cream & adjust seasonings.
Serves 12

(recipe: recipesthatcrock.com)
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Steak Marinade &
Garlic Herb Butter

1/2 C. 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. black pepper
2 tsp. garlic powder
=
3-4 lb. steak (ribeye, sirloin, filet mignon,
etc.)
======

Marinade:

In large Pyrex measuring cup or mixing
bowl combine all marinade ingredients –
whisk.

Place steak in a large ziplock bag & pour
marinade over steak. Close securely &
marinate at least 4 hours or up to 24
hours (bare minimum: one hour)

To Grill:

Preheat grill to medium-high heat – lightly
oil grates. Remove steak from bag & pat
dry to remove excess marinade & to prevent
flare-ups on the grill. Grill steaks to desired
doneness. Remove steaks from grill & tent
with foil. Let rest at least 5 minutes before
serving. Serves 8
=========

Garlic Herb Butter

12 C. unsalted butter, room temp.
2-3 cloves garlic, minced
2 T. parsley, finely chopped
1 tsp. thyme, finely chopped
1 tsp. rosemary, finely chopped
==
In a bowl using elec. mixer or a spoon,
cream softened butter until just smooth.
Stir in garlic & chopped herbs until
combined. Spoon mixture onto a square
of parchment paper/plastic wrap or waxed
paper & shape into a log about 6 inches long.
Pull the paper/plastic tightly around it &
roll up, twisting the ends tightly. Chill 2-3
hours until butter is solid. Slice & serve on
bread, steak, potatoes, shrimp, etc.
(recipe: momontimeout.com

—————————-

Smoked Paprika Chicken Thighs

6-8 chicken thighs (can be either bone-in or
not and skin-on, or not)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch of cayenne pepper
1/2 C. chopped green onions
1/2 C. chopped sweet green peppers (or red)
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C. instant white rice (uncooked)
=
In a large skillet over medium heat,
melt butter & heat oil.

In a pie plate combine salt, black pepper,
smoked paprika, garlic powder & cayenne.
Roll each chicken thigh in spice mixture &
brown in skillet on both sides until skin is
cooked & blackened.

Remove thighs from skillet. Add gr. onion &
peppers to skillet & cook. Add spinach,
chicken broth & heavy cream – bring to a
low boil, reduce to a simmer.

Add rice & cook 3-4 minutes. Add chicken
back to skillet. Cover & simmer 15 minutes.
Remove from heat & let stand 5-10 minutes
before serving so that rice will soak up the liquid.
Garnish with chopped green onions.
Serves 6-8

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

Creamy Roasted Tomato Bacon Dip

1 lb. bacon
1 C. diced onion
2 T. fresh garlic, minced
2 (14.5 oz, ea) fire-roasted diced
tomatoes (Hunts)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. dry thyme
1 tsp. dry oregano
1 (8 oz) tub softened whipped cream cheese
1 C. Colby-Jack cheese, shredded
1/2 C. Romano cheese, grated
1 baguette
2 T. olive oil
=
Cook bacon in large oven-proof saute pan
until crisp. Reserve 2 T. bacon fat. Crumble
bacon into small pieces.

Preheat oven 425 degrees F.

In saute pan re-heat 2 T. bacon fat over
medium-high heat – add onions & cook
3 minutes, then add garlic. Cook 1 more minute
then add 2 cans tomatoes including juices,
salt/pepper, thyme & oregano. Stir then
place pan in oven. Cook 30 minutes, stirring
once, halfway through.

Remove from oven & lower oven heat to 375 degrees F.

(WHILE tomatoes are roasting)
In a medium bowl mix cream cheese, Colby-Jack &
Romano cheese – mix in all but 1/4 C. crumbled bacon.
Pour roasted tomato mixture into casserole dish then
spread cheese/bacon mixture on top. (does not need
to be spread to the edges)

Bake 45 minutes, uncovered

(While mixture is baking)

Slice baguette on the bias into 1/2 inch slices. Brush
both sides with oil & grill on a ribbed grill pan
for a few minutes on each side.

Remove dip from oven; sprinkle top with reserved
crumbled bacon & serve with baguette slices.
Serves 8-10

(recipe: afamilyfeast.com)
—————————–

Crockpot Pork Loin with Gravy

1 1/2 lb. pork loin
1 (10.75 oz) can cream of mushroom soup
1 pork roast gravy packet (usually in with canned soups)
1/2 C. water
=
Place pork loin in crockpot; spoon canned soup
(undiluted) over loin. Sprinkle dry gravy mix over
soup &pour water over all.
Cover & cook on Low 5-6 hours
Remove loin from crockpot & place on serving
dish. Stir gravy & pour over pork loin before
serving. Serves 4-6

(poster recommends cooking this on Low as
pork loin is not a tender cut of meat.

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

Chocolate Cherry Cake

2 C. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. pure cocoa
1 1/4 C. granulated sugar
2 eggs
1/2 C. butter (or 8 T.), melted
1 C. buttermilk*
2 tsp. vanilla
1 (21 oz) can cherry pie filling
–
Frosting:

3/4 C. granulated sugar
1/4 C. evaporated milk
3 T. butter
1/2 C. chocolate chips
1 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan or
Bundt pan with nonstick cooking spray.

In large bowl whisk flour, baking
soda, salt, cocoa & sugar – mix
well using a whisk.  Add eggs, melted
butter, buttermilk, vanilla & cherry
pie filling – mixing well each time with a
spoon – mix just until all ingredients
are wet. Pour into prepared pan.

Bake 55-60 minutes until center is
cooked. (If using a 9 X 13″
pan, it may not take that long to cook –
make sure center is done when tested.)
Let cake cool 20 minutes before
removing from pan.

Frosting:

In a pan on top of stove, combine sugar,
milk & butter – bring to a boil & cook
1 minute. Remove from heat & add
vanilla & choc. chips. Stir with a spoon
or whisk until chips are melted. You can
spread on cake (or) poster puts it in a
small pitcher & pours/drizzles over Bundt
cake.

If frosting becomes too thick – add a little
milk & heat about 15 seconds in microwave.

POSTER NOTES: If you make this in a 9 X 13″
pan – DOUBLE FROSTING recipe.

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

Hope you’re having a pleasant day!

Hugs;

Pammie

and here’s SATURDAY again!

It’s a rather overcast day today – it’s already 70 degrees F. and it’s only 9:30 a.m.! We went from almost 80’s weather down to 60’s with rain intermittently. There’s a 30% chance of showers later BUT my intrepid knitting ladies are wanting to Knit in the Park today – and that’s what we shall do! I’m still working on the 2 baby blankets – one is the white & teal stripe that I spent so much time trying to find a match for – finally found yarn at Hobby Lobby and have begun stage 2: the blanket now goes from a white, light blue, teal to a solid light blue; I will knit the same amount of solid blue as there is white/teal striped, followed by another section of solid white – it should go together nicely.

Last night I did an ‘experiment’ – I had purchased a Spaghetti Squash- usually I would just cook it & serve it with spaghetti sauce over it but this time I changed it up: Cooked it then made a finely minced garlic, melted butter & grated Parmesan ‘sauce’ & poured that over it – the family loved it. I’ve done that using cooked angel hair spaghetti pasta as a side dish – try it – it’s yummy!

Orange Cream Fruit Salad

1 (3 oz) pkg. instant vanilla pudding
mix
3/4 to 1 1/2 C. milk*
1/3 C. frozen orange juice concentrate
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can pineapple chunks or tidbits,
drained well
1 (11 oz) can mandarin oranges, drained
well
2 bananas, sliced
=
In a large bowl combine pudding mix,
milk & orange juice concentrate – beat
with elec. mixer on medium speed about
2 minutes. Fold in Cool Whip. Gently
mix in fruit. Chill 2-3 hours until ready
to serve. (feel free to add more fruit –
poster often adds more oranges or bananas,
sliced strawberries or miniature marshmallows)
NOTE: If adding apples and/or bananas, wait
until just before serving to add them.
Serves 10

*Poster says some people have commented
that the salad is too soupy -her advice is:
reduce milk to 3/4 C. initially and, if consistency
is too thick, feel free to add more milk.

(recipe: butterwithasideofbread.com)
——————————

Shrimp Enchiladas

2 T. butter
1 bunch green onions, chopped
1 medium red bell pepper, diced
(about 1 C.)
1 1/2 lb. (21/25 count per lb) uncooked
shrimp, peeled/deveined
2 T. chopped pickled jalapeno pepper
1 (10.5 oz) can Campbells cream of
shrimp soup
4 oz. cream cheese ( about 1/2 C.)
1/8 tsp. ground white pepper
1 tsp. grated lime zest
8 (6 inch) flour tortillas, warmed
1 C. shredded Monterey Jack cheese,
(about 4 oz)
=
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

Butter a 12-inch skillet & place over
medium heat. Add onions & 1/2 C.
red pepper – cook until tender.

Season shrimp with salt – add to skillet
& cook until done (they are done when
they turn pink & opaque). Add jalapeno
pepper, soup, cream cheese, white
pepper & lime zest – cook, stirring, until
cream cheese melts.  Remove skillet from heat.

Divide half the shrimp mixture between the
tortillas. Roll tortillas around filling & place,
seam-sides down, in prepared baking dish.
Spoon remaining shrimp mixture over filled
tortillas. Sprinkle tops with remaining 1/2
C. red pepper & Monterey Jack cheese.
Bake 30 minutes until enchiladas are hot.
Serves 8

(recipe: campbells.com)
———————————–

Chicken Cordon Bleu

6 boneless skinless chicken breasts
6 thin slices ham
6 slices Swiss cheese
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. breadcrumbs
1/2 C. Panko breadcrumbs
1/4 C. grated Parmesan cheese
2 large eggs
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Gently pound chicken until it’s 1/4th to
1/2 inch thick (Poster uses plastic wrap on top
of chicken & beats it with a meat mallet or
rolling pin – be careful to not make it too thin
or it will tear)

Lay chicken on a work surface & season with
salt/black pepper. Top each chicken piece with
a slice of ham & a slice of Swiss – roll them up
-continue with rest of chicken & fillings.

In a small bowl whisk eggs.

In a pie plate or shallow dish, mix bread crumbs,
Panko & Parm. cheese.

Dip each piece of chicken into eggs to coat then dip
in breadcrumb mixture to fully coat them. Pat the
crumbs into the chicken to make sure it sticks to all
sides of the chicken – place in prepared baking dish.
Spray tops of chicken with nonstick cooking spray.

Bake 25-30 minutes until chicken reaches an
internal temperature of 160 degrees F. (& juices run
clear).
Let chicken rest 5 minutes (chicken will continue to cook
as it sits).
Serves 6

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

Crockpot Garlic/Ranch Pork Chops

1 C/ ranch salad dressing
1 T. minced garlic
1 T. fresh minced basil
1 1/2 lb. boneless pork chops
(optional: additional fresh minced
basil for sprinkling on top when serving)
=
Cooked rice to serve 6
=
Place 1 layer of chops in bottom of
crockpot.

In a bowl mix ranch dressing, garlic &
basil; pour half of mixture over chops
in crockpot. Place remaining chops
on top of sauce & cover with remaining
sauce.

Cover & cook on Low 4-5 hours, or High
2-3 hours.

Stir sauce after cooking until well combined.
Serve chops on cooked rice or with sauce
spooned over top. Serves 6

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

Taco Salad Casserole

1 lb. ground beef
1/4 C. chopped onion
1/4 C. chopped green pepper
1 pkt. taco seasoning mix
1/2 C. water
1 C. crushed tortilla chips
1 (16 oz) can refried beans
1 C. shredded Cheddar cheese
=
Optional toppings:
chopped lettuce
chopped tomatoes
sliced ripe olives
sour cream
picante sauce
====
Preheat oven 375 degrees F.
In large skillet cook beef, onion &
green pepper over medium heat until
beef is no longer pink; drain. Stir in taco
seasoning & water – cook & stir until
thickened, about 3 minutes.
Spray a 8 X 8″ baking dish with nonstick
cooking spray.
Place chips in dish. In a small bowl stir
refried beans & spread over chips. Top
with beef mixture & cheese. Bake,
uncovered, 15-20 minutes until heated
through. Top with optional toppings &
serve with sour cream & picante sauce.
Serves 4

(recipe: tasteofhome.com)
————————-

Twice-baked Potato Casserole

8 medium potatoes
2 T. olive oil
1 T. kosher salt (or sea salt)
1/2 lb. bacon, cooked/chopped
6 oz. sharp Cheddar cheese, shredded
3/4 C. mayonnaise
3/4 C. sour cream
4 green onions, sliced
salt/black pepper, to taste

Topping:

1/4 lb. bacon, cooked/chopped
2 oz. sharp Cheddar cheese, shredded
2 green onions, sliced
=
Preheat oven 400 degrees F.

Rub potatoes with olive oil & salt –
place on a baking sheet. Bake 45-60 minutes
until just tender when pierced with a fork,
flipping potatoes halfway through cooking
time. Let cool 15 minutes

Reduce oven temp. to 350 degrees F.
Lightly spray a 9 inch square baking
dish (OR) 9 X 13″ baking dish with
nonstick cooking spray.

Cut potatoes into bite-sized pieces &
place in a large bowl. (it’s ok if some of
them fall apart). Stir in mayo & sour cream.
Stir in cheese, bacon & green onions –
transfer mixture to prepared dish & top
with shredded cheese & bacon (topping).

Cover dish with foil & bake 30 minutes.
Remove foil for last 10 minutes of baking
time.

Top with sliced green onions & serve.
Serves 10

Store leftovers in an airtight container in
fridge for up to 3 days.

Store leftovers in an airtight freezer container
& freeze for up to 3 months.
To bake from frozen: thaw overnight in fridge;
let casserole sit out while oven is heating. Bake
as directed but add an additional 15-20 minutes
to baking time.

(recipe: momontimeout.com)
—————————-

I thought this recipe sounded ‘interesting’ –

Fruit Ice Cream

2 C. frozen fruit – any type
2 large ripe bananas, frozen
2 T. water
=
Place frozen fruit & froz. bananas in a
blender or food processor – add water.
Blend/process on High a few minutes
until mixture is completely smooth.

You can eat it now or place in a freezer-
safe container (like a loaf pan). Freeze
2-3 hours to allow ice cream to firm up.
Serves 2

NOTE: If you freeze this, allow it to sit
at room temperature 10 minutes to
soften some before serving.

Will keep, covered, in freezer for up to
1 month.

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

Hope your week is going well;

Hugs;

Pammie

It’s a cool, quiet day so far – our run of HOT days has ended, temporarily. Today we’re supposed to get up to 65 so – not so warm. Getting grandson later on – I introduced him to the ‘fun’ of playing in WET SAND! We have a sandbox that’s been here since his older brother (15) was young. The last time I took him out to play in the sand that lasted a total of 5 minutes – he was bored. Later on I thought of WET sand – that did the trick!

Spent some time today UNDOING a mistake on one of the blankets – FIVE rows ripped out & re-done now I’m back ‘on track’. I tried correcting it last night while grandson & my husband were watching TV right next to my chair – that didn’t work, I couldn’t concentrate. Tomorrow will be the arrival of the 5 kitchen-sized garbage bags of yarn at the Library. I don’t remember if I mentioned here that one of our regular sources for ‘handing off’ yarn we don’t need (Children’s Village – a place where they teach teens to knit/crochet while they are spending time incarcerated) now reports they don’t have very many teens, hence they don’t need more yarn – darn! I called another local place that has 2 very small knit groups – they informed me they don’t have storage AND have more yarn than their ladies can use up…another darn. We’ll see where this goes –

Strawberry Cobbler

4 C. fresh strawberries, washed/hulled
3 T. lemon juice
3 T. water
1/2 C. granulated sugar
2 T. cornstarch
1-2 drops red food coloring (optional)
1 C. flour
1 T. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
4 T. (1/2 stick or 1/4 C.) butter, melted
1/2 C. milk
==
Optional toppings:
whipped cream
ice cream
==
Preheat oven 400 degrees F.
Spray a 2 quart casserole dish with
nonstick cooking spray.

In a saucepan combine lemon juice,
water, 1/2 C. gran. sugar & cornstarch
– cook over medium heat until thickened.
(NOTE: this only takes a few minutes once
it’s hot)  Remove from heat & stir in food
coloring – pour over strawberries – stir
to coat the berries.

Pour berries & sauce into casserole dish.

In a bowl using a wire whisk, combine flour,
1 T. gran. sugar, baking powder & salt – mix
well. Pour in melted butter & milk – mix using
a spoon & drop by tablespoons on top of
berries in dish.

Bake 25-30 minutes until topping is cooked.
(you can place it under the broiler for 1-2
minutes to brown top). Serve topped with
whipped cream or ice cream.
Serves 6

NOTE: You can make this using strawberry
pie filling or use other fresh fruits

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

Tuscan Chicken Pasta

1 (12 oz) pkg. spaghetti or angel hair pasta
1 T. olive oil
3 boneless, skinless chicken breasts
(about 1 1/4 lb)
kosher salt/black pepper
6 slices bacon
2 cloves garlic, minced
2 C. diced tomatoes (fresh or canned)
3 C. baby spinach
1/2 C. heavy cream
1/3 C. freshly grated Parmesan cheese
fresh torn basil – garnish
=
In large pot salted water cook pasta
accordg. to pkg. directions for al dente.
Drain – reserve 1 C. pasta water.

In large skillet over medium-high heat, heat
oil. Season chicken with salt/black pepper &
cook about 8  minutes per side until golden &
no longer pink inside. Let rest 10 minutes then
thinly slice.

In same skillet cook bacon over medium heat
about 8 minutes until crispy. Drain then chop.
Pour off half the fat in skillet. Add garlic, tomatoes
& spinach to skillet – cook over medium heat until
fragrant & slightly wilted, 2 minutes. Season with
salt/black pepper then add heavy cream, Parmesan
& 1/2 C. reserved pasta water – simmer 5 minutes.
Add cooked pasta & toss until fully coated. Add
chicken & bacon – toss until combined. NOTE: for
a looser sauce, stir in more reserved pasta water.
Garnish with basil before serving.
Serves 4

(recipe: delish.com)
————————–

Easy Crockpot Teriyaki Chicken

1 lb. boneless skinless chicken thighs
1 (20 oz) can pineapple chunks with juices
3/4 C. teriyaki sauce/marinade
1 orange – peeled/divided into slices
=
Place chicken in crockpot – pour in pineapple
chunks & juices. Add teriyaki sauce/marinade.
Squeeze the juice from the orange slices on top
& then place slices evenly around crockpot.

Cover & cook on Low 3-4 hours or High 1 1/2-
2 hours. Serves 3-4

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

Beer Dip

2 (8 oz, ea) pkgs. cream cheese,
softened
1/3 C. beer or nonalcoholic beer
1 pkg. ranch salad dressing mix
2 C. shredded Cheddar cheese
–
Pretzels or corn chips for dipping
=
In large bowl beat cream cheese, beer &
dressing mix until smooth. Stir in Cheddar
cheese – place in a bowl for serving.
Serve with pretzels and/or corn chips
for dipping.
Makes 3 1/2 C.

(recipe: tasteofhome.com)
———————-

Baked Mac & Cheese
(Paula Deen)

4 C. macaroni – cooked/drained
4 T. butter, diced
3 C. sharp Cheddar cheese, grated/
divided
1/2 C. sour cream – room temp.
3 eggs, room temp.
1 C. Half & Half cream, room temp.
kosher salt/ground black pepper, to
taste
=
Preheat oven 350 degrees F.
Spray a large baking dish with
nonstick cooking spray.

While macaroni is still hot, place in
a large bowl with butter & 2 C. Cheddar.

In another bowl whisk sour cream, eggs,
Half & Half & salt/pepper until smooth –
add to macaroni & stir to combine.
Pour into prepared baking dish & top
with Cheddar.

Bake 30-45 minutes until top is golden
brown. Serves 6

(recipe: 12tomatoes.com)
—————————–

Mom’s Oven-baked Country-style Ribs

3-4 lb. country-style pork ribs
1 1/2 C. water
1 C. ketchup
1/3 C. Worcestershire sauce
1 tsp. salt
1 tsp. chili powder
1/2 tsp. onion powder
1/8 tsp. hot pepper sauce
=
Preheat oven 350 degrees F.
Spray a roasting pan with
nonstick cooking spray. Place
ribs in pan & bake, uncovered,
45 minutes.

In a saucepan, combine remaining
ingredients – bring to a boil, cook
1 minute. Drain ribs & spoon sauce
over top. Cover & bake 1 1/2 hours.
Uncover, bake 30 minutes longer,
basing once. Serves 6

(recipe: tasteofhome.com)
——————————-

Crockpot Bread Pudding

1 loaf bread, cubed into 8 Cups
2 C. heavy whipping cream
4 eggs
1/4 C. melted butter
1 T. cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
1/4 C. granulated sugar
=
Topping:
Whipped cream
==

Preheat crockpot to HIGH setting.

In large bowl place cubed bread.

In medium bowl combine remaining
ingredients – whisk thoroughly –
pour liquid ingredients over bread
cubes – stir until bread is completely
coated & pour into crockpot.

Reduce heat to Low.

Cover & cook 3 hours until a knife
inserted into center comes out clean.
Serves 8

Note: optional additions:
1 C. chocolate chips
1 C. raisins
1 C. chopped nuts

(recipe: eatingonadime.com)
—————————

Hope you’re enjoying a good day!

Hugs;

Pammie

Problems only a knitter would understand

Lately we (my knitting/crocheting friends & I) have been more than blessed with FREE YARN! Just the mention of said thing causes all of us to get excited & happy. Mind you – most (if not ALL) of us have almost more yarn than we would ever need BUT . . . the expectancy of a new/unseen/possibly NEEDED yarn has us all in a twitter. It has been a rather frequent thing, lately, for me to get a call telling me that we are about to acquire another batch of yarn. (The last one was, in my estimation, the biggest I’ve EVER seen!) Today it seems we are about to come into possession of 5 ‘kitchen trash sized’ bags of wool & acrylic yarns. My suggestion was for my friend to hold on to half & I would hold onto the other half, bringing them to knit nights/library knits a little at a time until they all found homes. No – that will not be the case: apparently this previous owner had them all bagged up by COLORS! Newest plan: she brings all 5 bags to library Weds & she & I haul them in. Our problem then is: when everyone has taken what they want – WHERE do the leftovers go!? Usually we would next take them to Children’s Village (a place for errant teens) where they would be taught knitting & crochet. My friend said she called there, only to find that they don’t have that many teens on property and really don’t need more yarn. Ah, the fun (remember the title of this post?) We’ll see where this is going as it happens.

Have a great day!

Hugs;

Pammie

Another nice day out there 70 degrees F. now with a high expected of 84! Not much new here – dinner tonight will be a pork tenderloin & baked red potatoes (got the pork on sale at Kroger yesterday).

Cinnamon Doughnut Bread

1/4 C. canola oil
1/4 C. unsalted butter, softened
1 C. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. buttermilk
1/2 tsp. cinnamon
1/2 tsp. molasses

Topping:

1/2 C. butter, unsalted/melted
1/4 C. granulated sugar
1/4 C. light brown sugar
1/2 tsp. cinnamon
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.

(Batter #1)
In large bowl mix oil, butter & sugar
until well combined. Add eggs & vanilla;
mix until smooth. Gently add in dry
ingredients & buttermilk until a smooth
batter is formed.

(Batter #2)
Place 1/2 C. of batter in a small bowl; stir
in cinnamon & molasses.

Pour half of Batter #1 in bottom of prepared
loaf pan. Spoon half of Batter # 2 in small
dollops over the batter. Pour remaining
Batter #1 over top & smooth top. Place
remaining Batter #2 on top & smooth.

Using a butter knife, swirl the 2 batters together.

Bake 45-50 minutes until a toothpick inserted
in center of loaf comes out clean.

Pour melted butter in a pie plate.

In another pie plate stir sugar, brown sugar &
cinnamon.

Let loaf cool 10 minutes before removing from pan.
(the loaf should be warm to the touch).

Dip each side of the loaf first into melted butter
(spoon remaining butter over edges to ensure
loaf is totally coated in butter.) One-side-at-a-
time, dip the loaf in the cinnamon/sugar mixture
until fully coated. Slice & serve warm or at
room temperature. Makes 1 loaf.

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

FOR THOSE WHO MIGHT LIKE A ‘HEALTHY’ SALAD:

The Jennifer Aniston Salad

3 1/2 C. cooked bulgar wheat (poster
notes they started with 1 C. uncooked red
bulgar & cooked it in 2 C. water)
3 mini cucumbers (2 C. after quartering/
slicing)
1/2 C. chopped fresh Italian flat-leaf parsley
1/2 C. chopped fresh mint
1/3 C. chopped red onion, soaked 10
minutes then drained (removes the
sharp taste of onion)
1/2 C. coarsely chopped pistachios
2 C. chickpeas, drained *
3 T. lemon juice (from 1 lemon)
1/4 C. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled feta cheese,
plus more for serving
=
Cook bulgar wheet accordg. to pkg.
directions – pour it out onto a platter
to cool then fluff with a fork.

Prepare all other ingredients & toss in
a large bowl with cooked/cooled bulgar &
drained onion.

Serve with additional feta over each
portion. Serves 4 as main serving or
8 as a side

NOTE: You can also change out
different cooked grains, other veggies
& fresh herbs/nuts, if desired

*1 (14.5 oz) can will yield less than 2 C. –
you can add less or buy a larger can to
measure out 2 C.

(recipe: afamilyfeast.com)
————————

Crockpot Creamy Basil
Chicken & Tortellini

1 1/2 lb. boneless skinless chicken
breasts cut into bite-sized pieces
1 or 2 (14.5 oz, ea) cans petite diced
tomatoes (if you want it more saucy,
add 2 cans)
3 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 (19 oz) bag frozen cheese tortellini
1/2 C. Half & Half
3/4 C. grated Parmesan cheese
3 T. fresh basil or stir-in paste basil
salt/pepper
–
Add chicken, tomatoes, garlic,
Italian seasoning, salt/pepper &
tortellini to crockpot – stir. Cover &
cook on High 2-4 hours until chicken
& tortellini are cooked through. Uncover
& stir in Half & Half, Parm. cheese &
basil; salt/pepper, to taste. Serves 4

(recipe: 365daysofcrockpot.com)
———————————-

Cheesy Garlic Mashed Potatoes

4 medium to large russet potatoes
1 C. freshly grated Mozzarella cheese
(can use pre-shredded but it won’t
melt into potatoes as well)
1/2 C. evaporated milk
1/4 C. butter
1/2 to 1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
4 strips cooked/crumbled bacon
(optional)
=
Peel & slice potatoes – place in a
large stockpot. Cover with water & bring
to a boil over medium-high heat. Reduce
temp. to medium – cook until tender,
about 30 minutes. Drain & place in a
large mixing bowl (or do it in the pot).

Roughly mash potatoes with a potato
masher. Add milk, butter, salt/pepper &
garlic powder – mash again until butter
is melted. Stir in mozz. & crumbled bacon.
Serve immediately.
Serves 4

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

1-Pot Italian Chicken Stew

4-6 bone-in chicken thighs, skin &
fat removed
2 T. olive oil
1 T. coarsely chopped garlic
1/2 tsp. saffron threads (optional)
1 tsp. grated lemon zest
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. fennel seeds*
1/4 tsp. dried Italian seasoning
1/2 C. coarsely chopped sweet or
yellow onion
1/4 C. coarsely chopped celery
1/4 C. coarsely chopped carrot

For the Stew:
1 T. olive oil
1 (14 oz) pkg. andouille or pork
or turkey kielbasa sausage, cut into
2″ pieces
1 (10 oz) can diced tomatoes with
green chiles (like Rotel), drained
1 1/2 C. chicken broth
1 1/2 lb. red or yellow skinned
potatoes, scrubbed/unpeeled,
cut into 1″ chunks
1 (14 oz) can white beans**, drained/
rinsed
2 tsp. dried tarragon
1 T. chopped fresh parsley
1/4 tsp. crushed red pepper
–
In large bowl mix olive oil, saffron
(if using) lemon zest, salt/pepper,
fennel seeds, Ital. seasoning, onion,
celery & carrot. Add chicken & mix
to coat. Cover & refrigerate 2
hours or longer, until ready to cook.
===
Heat 1 T. olive oil in large, lidded skillet.
Add sausage – cook until brown; add
potatoes & cook until browned – transfer
contents of bowl to skillet. Add tomatoes,
broth & beans. Cover & bring to boil over
high heat. Reduce heat to medium-low;
simmer, uncovered 25 minutes. Add
sausage, tarragon, parsley & pepper
flakes – cook 5 minutes longer. Taste &
adjust seasonings as needed.
Serves 4-6

* if you don’t have saffron or fennel
seeds, just omit

**Cannellini beans or any white bean
will work.

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

The Best Egg Salad

6 large eggs
1/3 C. mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 T. chopped fresh parsley or dill
2 tsp. Dijon mustard
1 T. lemon juice
kosher salt/fresh ground black pepper
=
In medium saucepan place eggs &
cover with at least 2 inches of water.
Bring to rolling boil. Remove from heat,
cover & let stand 10 minutes. Transfer
eggs to a bowl of ice water to cool
completely.
In a large bowl mix mayo, celery, onions,
parsley, mustard, lemon juice, 1/2 tsp.
salt & few grinds black pepper. Peel &
roughly chop eggs & add to bowl – toss
gently to combine. Serve immediately
or cover & refrigerate up to 2 days.
Makes 2 Cups.

(recipe: foodnetwork.com)
———————————

Crockpot Apple Cobbler

4-5 cooking apples, cored/
cut into chunks
1/4 C. honey
1 tsp. cinnamon
2 T. butter or margarine, melted
2 C. granola cereal
–
vanilla ice cream
=
Spray insides of crockpot with
nonstick cooking spray. Place
apples in crockpot. In small
bowl mix rest of ingredients &
pour over apples. Cover &
cook on Low 7-9 hours.
Serve warm with vanilla ice
cream

(recipe: crockpotmoms.com)
—————————

Have a GREAT day!

Hugs;

Pammie

Beautiful Sunny Day!

It’s 72 degrees F., light breeze (20% chance of showers later). Finished a quick grocery shopping at Kroger & am home now. I noticed that Campbell’s cream of mushroom soup has gone from $1 – something a can to $2.00! That was a surprise – ended up buying Kroger-brand – I only use it in cooking, not as soup, so it should work.

Started two new baby blankets: one is using up some yarn I had (had to buy 2 more skeins but it will be worth it). This one is Lion Brand Ice Cream yarn in ‘blueberry’ color (white with bright blues mixed in) and the other blanket is another ‘repeat’ of blankets I’ve made in the past; basically – bottom strip of white followed by a stripe in a color/white stripe/etc. It uses up smaller bits of yarn (of which I have a LOT!)

KODAK Digital Still Camera

The photo above is about the same as I’m doing now – you get the idea. It’s one of those patterns I can knit while talking or watching TV without getting too distracted.

I have THREE recipes for you using up ripe bananas. They are all good/tasty – one is really quick, the bars would be REALLY great frosted in cream cheese frosting and the bread is very nice to give as a gift (or eat yourself!)

Easy Banana Bread

1 (15.25 oz) box yellow or white cake mix
2 eggs
3-4 ripe bananas, mashed
=
Preheat oven 350 degrees F.
Spray a loaf pan* with nonstick
cooking spray.

In large bowl mix ingredients well &
pour into prepared pan.
Bake 50-55 minutes

(*or 2 small loaf pans – bake 35-40 minutes)
============
My Banana Bars

2 large ripe bananas
1 C. butter, softened
1 C. brown sugar, packed
1 C. granulated sugar
1 tsp. cinnamon
1 tsp. vanilla
2 eggs
2 C. flour mixed with 2 tsp. baking powder
1/2 – 1 C. chopped nuts (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray & dust with flour

In large bowl using elec. mixer, beat bananas,
butter, sugars & flavorings on High speed
until well blended. Beat in eggs. Stir in
flour mixture until well blended – spread
evenly in prepared pan. Sprinkle top
with nuts, if using.

Bake about 50 minutes until a toothpick
inserted into middle of bars comes out
clean.

Cool on a rack then cut into 30 bars

(would be really good frosted with
a cream cheese icing)
==============
Sue’s Banana Bread

2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. butter, softened
1 C. sugar
2 eggs
3/4 C. whole milk
1 C. (3 big) ripe/mashed bananas
1 tsp. lemon juice
1/2 C. chopped nuts (optional)
=
Preheat oven 350 degrees F.
Spray two loaf pans with
nonstick cooking spray.

In large bowl cream sugar & butter
then add liquids, then dry
ingredients slowly until well
incorporated – mix well. Add nuts,
if using & pour into the loaf pans.

Bake 40-45 minutes

(from my friend Sue)

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

Chocolate Peanut Butter IceCream Cake
(overnight recipe)
Peanut Butter Crust:


24 Nutter Butter cookies (or
similar)
1/3 C. unsalted butter, melted

First Layer:

10 oz. hot fudge topping, room
temp. (or warmed slightly, if needed)
12 Reese’s peanut butter cups, full size
1 1/2 qts. vanilla ice cream
1 1/2 qts. Moose Tracks ice cream

Topping:

1 C. heavy whipping cream
1/4 C. powdered sugar
1/4 tsp. vanilla
2 oz. hot fudge topping, room temp.
8 Reese’s minis
=
In a food processor add Nutter Butter
cookies – process to a fine crumb. Add
butter & mix well. Press mixture into
bottom of a springform pan & up side
about an inch. Place in freezer 30 minutes.

Remove from freezer & pour a layer of
hot fudge topping on top of crust &
spread with a spoon. Top with peanut
butter cups. Freeze 1 hour.

Remove from freezer & spread softened
vanilla ice cream on top of peanut butter
cups – smooth, cover & freeze AT LEAST
3 hours.

Remove from freezer & spread Moose
Tracks ice cream on top – smooth.
Cover & freeze AT LEAST 6 hours or
overnight.

Prepare Whipped Cream:

In bowl of stand mixer (or large
bowl & hand elec. mixer) add
heavy whipping cream – beat on
medium-high speed 1-2 minutes
until soft peaks form. Add powdered
sugar & vanilla – beat until stiff peaks
form. Transfer to a piping bag (or a
large ziplock bag/sealed with one
bottom corner cut off to use as a
piping bag)

Decorate Cake:

Remove cake from freezer & remove
from springform pan. (cake might need
to sit for a few minutes before it will
easily release).

Drizzle room temperature hot fudge
sauce over top of cake & pipe whipped
cream swirls. Top each swirl with a
Reese’s mini candy. Serve immediately.
Serves 16

(recipe: momontimeout.com)
————————

Hot Crab & Artichoke Dip

2 oz. cream cheese
1/4 C. mayonnaise
2 scallions, chopped (about 3 T.)
3/4 tsp. Old Bay seasoning
3/4 tsp. Worcestershire sauce
3/4 tsp. hot sauce (optional)
1 tsp. lemon zest plus 1 T. fresh
juice from 1 lemon, divided
1/2 C. finely chopped artichoke
hearts (from one 14 oz. can)
4 oz. lump crab meat, drained/picked
over & squeezed dry
1/4 C. mozzarella cheese, shredded
3/4 C. Parmesan cheese, shredded,
divided
=
Dippers:
Crackers
Belgian endive leaves
=
Preheat oven 350 degrees F.
Lightly spray a 1 quart baking dish
with nonstick cooking spray.

In large microwaveable bowl, microwave
cream cheese on High (about 20 seconds)
until very soft. Stir in mayo, scallions, Old
Bay, Worc. sauce, hot sauce (if using) &
lemon zest until well blended. Gently
fold in lemon juice, artichokes, crab meat,
mozz. & 2/3 C. Parmesan. Spread mixture
evenly in prepared baking dish & sprinkle
top with remaining Parm. cheese (about
1 1/2 T.)

Bake 25 minutes until dip is hot & bubbly
around edges. Let cool 5 minutes.
Serve with crackers & endive leaves.
Serves 4

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

Cheesy Taco Lasagna

1 pkg. flour tortillas (taco-sized;
12 needed)
1 1/2 lb. ground beef
1 pkt. taco seasoning mix
2 C. Pico de Galla
2 C. heavy cream
3 C. shredded Mexican cheese,
divided
4 T. butter
=
Toppings:
sour cream
chopped green onions
=========
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In a skillet brown hamburger; drain.
Add taco seasoning packet & water
needed (accordg to pkt. directions).

In a separate pot over medium-low
heat, melt butter. Add heavy cream,
whisking gently. Add 2 C. shredded
cheese until cheese has melted.

Cut tortillas in half & line baking dish
with them.

To assemble:

Layer 1/3rd of taco meat over tortillas,
1/3rd of cheese mixture, sprinkle
Pico de Gallo over cheese & repeat
2 more times. Sprinkle remaining
cheese on top.
Bake 20 minutes.

Serves 8

(recipe: 12tomatoes.com)
———————————–
Lemon Herb Chicken Primavera


1 1/4 lb. skinless, boneless chicken breast
halves
1/8 tsp. garlic powder
1 (10.5 oz) can cream of mushroom soup
1/2 C. milk
1 T. lemon juice
1/4 tsp. dried basil leaves, crushed
1 (16 oz) bag frozen California vegetable
blend (broccoli/cauliflower/carrots)
=
Sprinkle chicken with garlic powder.
Spray a 10-inch skillet with nonstick
cooking spray. Heat 1 minute over
medium-high heat. Add chicken-cook
10 minutes until well browned on both
sides.

Stir in soup, milk, lemon juice, basil &
vegetables-heat to boil. Reduce heat to
Low. Cover & cook 10 minutes until chicken
is cooked through.
Serves 4

NOTE: In the comments on the Campbell’s
site one poster mentioned they added
3/4 C. long-grain rice to the skillet along
with fresh raw cauliflower florets & chopped
scallions to top the finished dish

(recipe: campbells.com)
——————————

Cauliflower Salad

1 small head cauliflower
2 T. olive oil
2-3 green onions, diced
2-3 stalks celery, diced
2 hard-boiled eggs, cut into chunks
1/2 C. dill pickles, diced (OR sun-dried
tomatoes or dill pickle relish)
1/2 C. mayonnaise
2 T. Dijon mustard
salt, to taste
ground black pepper, to taste
Optional garnish: chopped parsley
=
2 options for cooking cauliflower:

(1) To Roast Cauliflower:
Preheat oven 400 degrees F.

Remove core of cauliflower & cut or break
into small florets. Place florets in a single layer
on large baking sheet. Drizzle with olive oil &
season with salt/pepper – toss to coat.
Bake 15 minutes until cauliflower is tender but
not soft. Let cool completely before assembling
salad.

(2) To Steam  Cauliflower:

Bring water to boil in a large pot with steamer insert
(if you don’t have an insert just make sure water is
drained from cauliflower after cooking). Remove core
from cauliflower & cut or break into small florets.
Add florets to boiling water (or steamer basket) &
cook just until tender – no more than 5 minutes).
Remove & let cool being sure to drain any excess
liquid before assembling salad.

In large serving bowl combine cooled cauliflower, gr.
onions, celery, hard boiled eggs & sun dried tomatoes.
Season with salt/pepper & gently stir in mayo & Dijon
mustard. Taste & adjust seasoning as needed.
Serves 4
Can be eaten immediately or refrigerated until ready
to serve.

NOTE: If you like your salad well dressed, consider
doubling the dressing amounts.

(recipe: momontimeout.com)
—————————————

Crockpot Southwest Tamale Pie

2 lb. extra lean ground beef (or grnd.
turkey), cooked/crumbled/drained
1/2 C. yello onion, diced
4 oz. canned, diced green chilies,
undrained
1 (29 oz) can crushed tomatoes
2 cloves garlic, finely minced
1 tsp. dried oregano
1 tsp. ground cumin
1 (7 oz) box cornbread mix (like Jiffy),
prepared accordg. to pkg. directions
–
In 6 qt or larger crockpot, combined
cooked gr. beef, onion, green chilies,
tomatoes, garlic, oregano & cumin –
mix until combined – spread evenly
on bottom of crockpot. Pour prepared
corn bread batter over meat & spread
evenly. Cover & cook on High 4 hours
(or Low 6 hours) until cornbread batter
is cooked through in middle.
Serves 8

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

Over-The-Moon Chocolate Pie
(8 hour or overnight recipe)

NOTE: read entire recipe before
preparing in order to follow steps
Crust:

1 1/2 C. graham cracker crumbs
1/2 C. unsalted butter, melted
1/3 C. granulated sugar

Marshmallow Layer:

1 1/2 C. miniature marshmallows

Chocolate Filling:

12 oz. semisweet chocolate chips
10 oz milk chocolate chips
1 C. heavy cream
1 T. unsalted butter
1/4 tsp. kosher salt
1 tsp. vanilla

Marshmallow Meringue

2 large egg whites
1 C. granulated sugar
1/4 C. light corn syrup
1/4 tsp. cream of tartar
1/4 tsp. kosher salt
1 tsp. vanilla
=
Preheat oven 350 degrees F.

Crust:

Place graham cracker crumbs, melted
butter & sugar in medium bowl – stir
until mixture is well combined & resembles
damp sand. Press mixture on bottom & up
sides of  a 9-inch deep-dish glass pie plate.
Bake 10 minutes until crust is firm, dry &
lightly browned. Transfer to a wire rack
& cool about 20 minutes.

Marshmallow Layer:

Spread marshmallows in an even layer in
bottom of baked crust. Place in oven & bake
about 3 minutes just until marshmallows begin
to melt (do not let marshmallows turn brown
or crisp). Remove from oven & spread melted
marshmallows in an even layer using a spatula or
the back of a teaspoon. Cool about 20 minutes to
room temperature.

Chocolate Filling:

In large bowl combine choc. chips.
Pour cream into a medium saucepan &
heat to a simmer over medium-high heat;
cook until cream is very hot & bubbles start
to form around edges of pan. Remove pan
from heat & immediately pour over choc.
chips. Let stand 1 minute. Add butter & salt-
whisk until chocolate is completely melted &
mixture is smooth. Gently whisk in vanilla.
Cool to room temp, 15-20 minutes (filling
should be thickened but still pourable).
Spread filling over melted marshmallows
in crust & spread in an even layer. Loosely
cover pie with plastic wrap & let stand at
room temp. 8 hours or overnight. (No need
to refrigerate the pie – it is best left at
room temperature.)

Marshmallow Meringue:

Fill a medium saucepan 1/3rds full of
water – bring to a simmer over medium-high
heat. Reduce heat to Low, maintaining a simmer.

In a large heatproof bowl, whisk egg whites,
sugar, light corn syrup, cream of tartar & salt.
Place bowl over saucepan of simmering water (or
use a double boiler). Cook, whisking constantly,
until sugar completely dissolves. Remove bowl
from heat.

Beat mixture with an elec. mixer on medium speed
until mixture begins to thicken. Scrape down sides
of bowl often to maintain a smooth texture, 3-4
minutes. Increase mixer speed to High & continue
beating/scraping down sides as mixture thickens &
becomes smooth & shiny. Continue beating until
mixture becomes a glossy meringue that holds it’s
shape & clings to a spoon, forms curly peaks &
leaves tracks from beaters in surface, 5-10 minutes.
Add vanilla & beat on High speed, scraping down
sides of bowl often, until meringue starts to lose it’s
glossy shine & develops a sheen  1-2 minutes.

Spoon meringue over top of pie
NOTE: use meringue within 2-3 hours for fluffiest
texture (OR) cover & refrigerate up to 3 days.
Meringue will lose a little of it’s puffiness & loft
but remain beautiful, usable & delicious.
Serves 8

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

Hope you’re have a good day!

Hugs;

Pammie

Almost Mother’s Day

It is a LOVELY Spring day out – sun is shining, slight breeze; I spent 2 hours at the park knitting with friends. Upon arriving home there was a beautiful bouquet of cut flowers from my middle son! (we are not a very demonstrative family so this was a BIG surprise!). Other sons are working tomorrow so I’m not expecting anything – I’m just happy they’re working! The son who brought the flowers also potted a catnip plant that was out in the yard (too close to the neighbor’s – our cats kept wanting to ‘explore’ her yard). Since the cats came to live with us I’ve tried to grow catnip – did well last year, in a pot on the windowsill.

Been working on baby blankets, as you know. Here are a few of late:

KODAK Digital Still Camera

This one is a baby blue, crocheted “Diagonal Box Stitch” blanket for the Detroit Veterans Hospital’s Baby shower in September.

KODAK Digital Still Camera

Anther crocheted blanket for the Vets – these blankets work to use up small balls of yarn.

KODAK Digital Still Camera

This blanket is knit – the ladies in both of my knit groups really like it (it reminds me of Easter eggs). Since it is so popular, I decided I’m giving it to our expected grandbaby. By the way, they decided on the name; my son wants all his children’s first names to start with a “K” (like his: Kristopher) so this baby girl will be named KENNIDI. (I tried vying for Kennedi, but he wouldn’t have it – and they’ve already ordered several personalized items, so I lost that battle.) He didn’t think it too amusing when I said, to me, it looks like Ken – IDDY. Oh well – my 5 yr old grandson’s ‘nickname’ for her will be BUBBLES – that’s sounding better & better to me every day!

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

Here’s a few Mother-type recipes for you:

Cream Puff Dessert

1/2 C. salted butter
1 C. water
1/4 tsp. salt
1 C. flour
4 large eggs
8 oz. cream cheese, softened
6.8 oz. French Vanilla instant pudding
mix (two 3.4 oz. pkgs) (not the requires
cooking kind)
2 C. whole milk
1/2 C. heavy whipping cream
1 (8 oz.) tub Cool Whip, thawed
–
hot fudge sauce
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a 4 qt. saucepan heat butter, water
& salt over medium heat. When butter
has melted completely & mixture begins
to boil, remove from heat.

Immediately mix flour into pan – stir with
a wooden spoon until mixture pulls away
from sides of the pan & forms a smooth ball.
Allow mixture to cool 5 minutes.

Adding only 1 egg at a time, beat each egg
into flour mixture with a wooden spoon.
The mixture will separate with the addition of
each egg but then come back together, forming
a smooth paste-like batter. Spread batter into
bottom of prepared baking dish.

Bake 25 minutes until edges have poofed
up the sides of the dish & batter is golden
brown. (some of batter on bottom of dish
may puff up also – that’s fine).
Cool completely.

In a large bowl using whisk attachment of
elec. mixer, beat together softened cream
cheese, pudding mix, milk & heavy cream.
(A wire whisk will help to break down the
cream cheese but it is important that the
cream cheese is quite soft before mixing.)
Spread pudding mixture to fill the cooled
pastry. Spread whipped topping evenly
over pudding filling.

Serve with hot fudge sauce drizzled over
the top. Serves 15

NOTE: Dessert can be frozen for up to a month.
Can also use chocolate chips, nuts or cut fresh
fruit on top

(recipe: spaceshipsandlaserbeams.com)
————————————

Lemon Asparagus Couscous Salad

6 oz. whole wheat pearl couscous
3/4 lb. thin asparagus spears, tough
ends trimmed
1 1/2 C. grate tomatoes, quartered
1/4 C. minced red onion
1 1/2 lemons, juiced
1 T. olive oil
2 T. fresh parsley, minced
kosher salt, to taste
black pepper, to taste
=
Bring large pot of salted water to a
boil – add asparagus & cook about
3 minutes until tender. Remove using
a large slotted spoon – rinse in a colander
in sink under cold water (to stop cooking).

Add couscous to boiling water in pot &
cook according to pkg. directions.

Chop asparagus into small 1/2 inch pieces.

Drain couscous – rinse under cold water &
place in a large bowl. Add chopped asparagus,
tomatoes, red onion, lemon juice, olive oil,
parsley, salt/pepper – mix gently & taste for
salt/pepper – adjust accordingly.
Serve room temperature or chilled.
Serves 5  Makes 5 1/2 C.

(recipe: skinnytaste.com)
—————————–

Magic Crispy Baked Shrimp

Shrimp:

1 lb. jumbo shrimp, peeled/
deveined
1/2 C. dry white wine
4 T. (1/2 stick) unsalted butter,
melted/divided
juice from 1 lemon
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper

Topping:

3/4 C. panko bread crumbs
1/4 C. Parmesan cheese, finely grated
1/2 tsp. salt
2 T. butter, melted
fresh parsley, finely chopped
=
Preheat oven 425 degrees F.

Pour wine & 2 T. melted butter into a
9 X 13″ baking dish – place in oven 10
minutes to let sauce reduce.

Add remaining butter, garlic, lemon juice,
salt/pepper to a bowl. Add shrimp & toss
to coat.

In a separate bowl mix bread crumbs, Parm.
cheese, salt & 2 T. melted butter.

Remove baking dish from oven & spread out
shrimp in a single layer – they should fit
snugly together. Sprinkle top with bread crumb
topping.

Bake 12 minutes until shrimp are opaque but still
pink.

Turn on broiler – broil shrimp on High up to 2
minutes to brown tops.
Top with fresh parsley.
Serves 4

(recipe: 12tomatoes.com)
—————————

Spring Shells & Cheese

2 lb. medium zucchini
2 tsp. kosher salt
1 stick unsalted butter
1/4 C. flour
1/2 tsp. grated nutmeg
pinch cayenne pepper
2 tsp. ground black pepper
6 C. whole milk
4 sprigs fresh thyme
3 bay leaves
grated zest of 1/2 lemon
1 lb. medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 oz. Parmesan cheese, grated (about 1 1/4 C.)
4 oz. baby spinach
=
Grate zucchini on large holes of a box
grater – toss with 1 t. salt then place in
sink to drain (about 15 minutes). Squeeze
out the excess liquid.

In large saucepan over medium heat, melt
4 T. butter. Add flour, nutmeg, cayenne, 2
tsp. salt & black pepper. Mix with a wooden
spoon to make a paste. Cook, stirring, until
paste puffs slightly, about 3 minutes. Slowly
whisk in milk then add thyme, bay leaves &
lemon zest – bring to a boil, stirring. Reduce
heat & simmer until thickened slightly, about
25 minutes. Strain into a bowl – discard herbs.

Position oven rack in the upper third of the
oven.

Preheat oven 425 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Bring a large pot of water to a boil; add pasta &
cook about 8 minutes until al dente – drain &
add to the sauce.

In a skillet over medium heat, melt remaining
4 T. butter. Add shallots – cook 2-3 minutes until
translucent. Add zucchini & cook, stirring, until
almost tender, about 4 minutes. Add zucchini
mixture to pasta along with egg  yolks & all but
3 T. of both cheeses. Stir to combine then add
spinach. Place mixture in prepared baking dish.
Sprinkle top with remaining cheeses.

Bake 25-30 minutes until browned on top &
heated through. Let rest 10 minutes before
serving.
Serves 6-8

(recipe: foodnetwork.com)
——————————-

Cheddar Cheese Quick Bread

2 C. flour
4 tsp. baking powder
2 T. butter, melted
1 T. sugar
1 1/2 tsp. garlic powder
1 C. milk
1 1/2 C. shredded Cheddar cheese
1 large egg, beaten
1/2 tsp. salt
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.

In large bowl whisk flour, baking powder,
sugar, garlic powder & salt. Stir in shredded
cheese.

In another bowl whisk milk, eggs & butter.

Add liquid ingredients to dry ingredients &
stir until smooth – pour into prepared loaf
pan.

Bake 45-50 minutes (top should be
golden brown).
Cool on a wire rack then remove loaf
from pan & slice/serve.
Makes 1 loaf

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

Crockpot Orange Sesame Chicken

4 lb. boneless/skinless chicken breasts
2 C. chicken broth
1 C. orange juice (fresh squeezed)
1 C. rice vinegar
1 C. soy sauce
1/2 C. honey
1/3 C. brown sugar
2 T. orange zest
2 tsp. crushed red pepper flakes
1/2 tsp. ground ginger
1/2 tsp. black pepper
–
1/2 C. cornstarch
–
1 T. sesame seeds
===
Cooked rice, noodles to serve 8
===
In medium bowl whisk broth, orange
juice, rice vinegar, soy sauce, honey,
brown sugar, orange zest, red pepper
flakes, ginger & black pepper.
In 5 qt or larger crockpot, place chicken
& pour sauce over – using tongs, toss
to coat all of chicken with sauce.
Cover & cook on Low 4-6 hours.
(when chicken is fully cooked)
Carefully remove chicken from crockpot &
place in a dish & cover with foil to keep warm.
Add cornstarch to sauce in crockpot-whisk
until smooth. Add chicken back to crockpot,
breaking up any large chunks into smaller
pieces. Make sure the sauce surrounds the
chicken as best you can.
Recover & cook on High 1 hour (or until
sauce thickens).
(Prepare rice or noodles)
When serving, sprinkle sesame seeds over
chicken. Serves 8

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

Orange Fluff Dessert
(chilling 2-3 hours or overnight)
1 (16 oz) tub small-curd cottage cheese
1 (3 oz) box orange Jell-O gelatin mix
1 (15 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed
2 C. mini-marshmallows
1/2 C. chopped pecans (optional)
=
In large bowl combine cottage cheese with
dry orange Jell-o mix -stir to combine well.
Gently stir in well-drained mandarin oranges &
Cool Whip. Stir in marshmallows & nuts (if using).
Cover with plastic wrap & refrigerate at least
2-3 hours (overnight is best).
Serves 10

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

Hope you have a GREAT day!

Hugs;

Pammie