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HI! Hope you’re enjoying a GREAT day! It’s a little after 2 in the afternoon here, temps in the mid 80’s, sunny – gorgeous baby-blue sky with big, fluffy white clouds – PERFECT DAY!

Got home awhile ago from my Library knit group (10-12 p.m.) – we had a new lady join us – today we had TWENTY ladies – biggest group we’ve EVER had! SO happy the group is growing! When we have extra yarn/needles, hooks/books we don’t want we bring them in to share – I managed to ‘score’ a nice bunch of yarns for more homeless hats/scarves – YAY! I’ll post a picture soon of what I’ve knit so far.

Lemon Dump Cake

1 (16 oz) can lemon pie filling
1 box yellow cake mix
4 oz. cream cheese, diced into
small pieces
1/2 C. butter, cut into thin slices
=
Cool Whip, thawed – for topping
===
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking pan with
nonstick cooking spray.

Place lemon pie filling directly in
bottom of prepared dish-spread
evenly. Sprinkle half of dry cake
mix on top & top with pieces of
cream cheese. Sprinkle remaining
dry cake mix on top & top with
butter pieces in a single layer &
cover as much of the surface as
possible.

Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Allow to cool before serving.
Serve topped with Cool Whip.
Serves 9

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

Honey Garlic Butter Shrimp & Broccoli

Sauce:
1/2 C. honey
1/4 C. soy sauce
1 tsp. fresh grated ginger
2 T. minced garlic
1/4 tsp. red pepper flakes

1/2 tsp. cornstarch
1 lb. large shrimp, peeled/deveined/
tails removed, if desired
2 T. butter
2 C. chopped broccoli
1 tsp. olive oil
salt/black pepper, to taste
(optional garnish: chopped green
onions)
=
Optional:
Serve with cooked rice or pasta to
serve 4
=
In a small bowl combine honey, soy
sauce, ginger, garlic & red pepper flakes.

Place peeled/deveined shrimp in a large
bowl & add 1/3 of sauce. Toss & marinate
30 minutes.

Whisk in cornstarch to remaining marinade & set
aside.

Heat a large skillet/wok/cast iron skillet on High
heat. Add olive oil, broccoli, salt/pepper & cook
5-6 minutes just until soft. Remove from pan.

Add butter to skillet & shrimp, discarding any
marinade. Cook until shrimp turn pink, about
2 minutes on each side. Add in reserved sauce &
bring to a simmer. Add broccoli – toss until heated
through. (Serve with optional rice or pasta &
garnish with chopped green onions, if desired)
Serves 4

NOTE: Poster leaves shrimp tails on as she says
it adds more flavor & looks prettier.

(recipe: butteryourbiscuit.com)
—————————

3-Cheese Zucchini Quiche

1 (9 inch) refrigerated pie dough/crust
1 T. olive oil
1/4 C. diced red onion
1 large clove garlic, minced
2 medium zucchini, about 7 oz ea,
cut into 1/8th inch thin slices
1 tsp. kosher salt
ground black pepper
6 large eggs
1/2 C. milk
1/2 C. ricotta cheese
1/2 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
2 T. chopped basil, plus more for
garnish
=
Preheat oven 350 degrees F.
Remove dough & allow to stand
room temp. while preparing
ingredients.

Roll dough out on a well-floured surface
until it’s approx. 12 inches in diameter –
transfer to a 9-inch deep dish pie dish.
Using your fingers, press it firmly into
bottom & sides of pie plate. Trim any
excess dough, leaving about 1/2 inch
overhang – fold/crimp overhanging
dough. Prick bottom of crust with a fork &
place on a small sheet pan (makes it easier
to transfer to oven once filled)

Bake crust 10-15 minutes (par-baked) Remove
from oven.

In a large skillet over medium heat, heat oil.
Add onion & garlic -saute 30 seconds. Add
zucchini, 1/2 tsp. salt & pepper to taste; toss
to evenly combine. Cook 7-8 minutes, stirring
every few minutes until zucchini has softened &
flavors combined. Using a slotted spoon, transfer
three-quarters of zucchini to par-baked crust.

In medium bowl add eggs, milk, ricotta,
mozz. , 2 T. Parm, basil & 1/2 tsp. salt/pepper.
Using a fork, mix to combine & pour into crust.
Top with remaining zucchini & 2 T. Parm.

Cover crust with foil. Place filled crust/pan
on sheet pan & place in oven.

Bake 50 minutes to 1 hour until filling is set
& top is browned. Remove from oven & allow
to cool at least 10 minutes before slicing &
serving. Top with basil, slice into 6 pieces.
Serves 6

(recipe: skinnytaste.com)
————————–

Lemon-Basil Potatoes

16 baby new potatoes, halved
2 C. chicken stock
1/2 C. fresh lemon juice plus 2 tsp.
2 T. olive oil
1 tsp. kosher salt plus extra
for seasoning
1/4 tsp. black pepper, plus extra
for seasoning
1 tsp. lemon zest
1/4 C. chopped fresh basil leaves
=
In a medium saucepan place potatoes,
chicken stock, lemon juice, olive oil,
1 tsp. salt, /1/4 tsp. black pepper. Bring
to boil over medium-high heat. Reduce
heat & simmer until potatoes are tender,
20-25 minutes.

Drain potatoes & place in a serving bowl.
Drizzle with remaining olive oil. Add
lemon zest & 3 T. basil – toss well &
garnish with remaining chopped basil.
Serves 4

(recipe: foodnetwork.com)
————————

Crockpot Pork Steak w/Gravy

2.75 lb. pork steaks
1 (10.75 oz) can beefy mushroom soup
1 (10.75 oz) can cream of mushroom soup
1 oz. packet Ranch dip mix
1 oz. packet brown gravy mix
1/4 C. chicken broth
–
Pepper Jack cheese slices
=
Place steaks in 6 qt. crockpot – spoon
soups on top. Sprinkle mixes on top
of soups. Use broth to rinse out soup
can & pour over mixes. Cover all with
cheese slices.

Cover & cook on Low 6-8 hours (or
high 3-4 hours)

Stir melted cheese into gravy. (If gravy
isn’t thick enough, place in more cheese
slices – cover & cook on High until cheese
melts – stir again.)
Serves 8

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

Noodle Salad w/Sesame Garlic
Dressing

Dressing:

1/3 C. soy sauce
1/4 C. brown sugar
1 1/2 T. sesame oil
2 T. rice vinegar
1/3 C. olive oil
1 T. Thai Sweet Chili Sauce
4 cloves garlic, minced

Salad:

1 pkg. Double Happiness Chow mein noodles (or
rice noodles)*
1 medium cucumber, finely diced
1/2 green bell pepper, finely diced
1/2 medium onion, finely chopped
3 large radishes, finely diced
2 C. baby spinach, finely chopped
2 C. coleslaw mix
(optional: 1/3 C. finely chopped broccoli)
==
Dressing:

Place all dressing ingredients in a
blender – process until smooth. Cover
& chill until ready to use.

Salad:

Place noodles in a large bowl & cover
with boiling water. Let stand 5 minutes.
Drain; cut them so they are a little bit
shorter & easy to deal with (optional –
you can leave them long if you like).
Add diced veggies & coleslaw mix.
Drizzle salad with 1/2 of the dressing &
toss to evenly distribute.

Refrigerate until salad is completely chilled.

Once chilled, drizzle with remaining
dressing & toss again. Chill until ready to
serve. (Poster notes it is better if it can
set a few hours or overnight)

*Poster says if you can’t find that brand,
you can use any rice noodles which are
usually kept in the same aisle as regular
chow mein noodles.
(recipe: Pinterest – JoandSue.Blogspot.com)
——————————

Cucumber Chickpea Salad
with Lemon Dill Dressing

Salad:

2 (14 oz) cans chickpeas, drained/
rinsed (see below)
1 large cucumber, peeled/diced
1 large yellow bell pepper, seeded/
diced
2 oz. feta cheese, crumbled

Dressing:

4 T. olive oil
juice of 1 lemon
2 oz. feta cheese, crumbled
2 T. fresh dill, finely chopped
1/2 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
—-
In large bowl add all dressing
ingredients – whisk until well
combined – refrigerate while
preparing salad.

After draining/rinsing chickpeas,
remove shells by rolling them
together between your hands &
picking the shells out.

In large bowl add chickpeas, cucumber &
pepper – mix thoroughly. Add dressing –
toss to combine. Top with remaining
feta & serve. Serves 6

(recipe: momswhosave.com)
————————–

Sheet Pan Nachos

1 T. olive oil
1/2 C. yellow onion, chopped
2 cloves garlic, minced
1 lb. ground turkey
2 tsp. taco seasoning mix
3 T. Tostitos Bite-Sized Tortilla chips
1 C. shredded sharp Cheddar cheese
1/2 C. cherry tomatoes, quartered
1/4 C. red onion, sliced
1/2 lime, cut into wedges
1/4 C. cilantro, chopped
1 jalapeno pepper, seeded/chopped
=
Optional toppings:
guacamole
salsa
===
Preheat oven 350 degrees F.
Cover a rimmed baking sheet with foil.

In large skillet heat oil over medium heat;
saute onions until tender then add garlic &
turkey – cook 5-8 minutes. Season with
 taco seasoning  & cook until turkey is no
longer pink.

Spread chips in prepared pan & spread turkey
mixture evenly on top. Sprinkle cheese on top &
bake 10 minutes.

Remove from oven & top with tomatoes, onion,
lime wedges, cilantro & jalapeno.
Serve with optional toppers.
Serves 4

Refrigerate any leftovers

(recipe: kroger.com)
———————————–

No-Bake Raspberry Cream Pie

1 1/2 C. crushed vanilla wafer cookies
(about 45)
1/3 C. chopped pecans
1/4 C. butter, melted

Filling:

1 (8 oz) pkg. cream cheese, softened
2/3 C. powdered sugar
2 T. orange liqueur
1 tsp. vanilla
1 C. heavy whipping cream, whipped

Topping;

1 C. granulated sugar
3 T. cornstarch
3 T. water
2 1/2 C. fresh or frozen raspberries,
divided
=
Spray a 9 inch pie plate with
nonstick cooking spray.

In a bowl combine wafer crumbs,
pecans & butter – press onto bottom &
up sides of prepared dish.

In large bowl using elec. mixer, beat
cream cheese, powdered sugar, liquer &
vanilla until light & fluffy. Fold in whipped
cream & spread into crust – smooth top.

Chill until ready to serve.

In a small saucepan, combine sugar & cornstarch.
Stir in water & 1 1/2 C. raspberries. Bring to a
boil; cook & stir 2 minutes until thickened.
Transfer mixture to a bowl & refrigerate until
chilled. Spread mixture over pie filling & garnish
with remaining berries.
Serves 8

(recipe: tasteofhome.com)
===============

Enjoy your day!

Hugs;

Pammie

Today is another LOVELY SUMMER day – temps in the 70’s/80’s & sunny. We stayed home from church today (a rarity for us) – I didn’t get to sleep until after 1:30 a.m. & needed to be up at 6:45 – when that time came around I was NOT feeling well – VERY tired with a slight upset stomach. I didn’t end up waking up until 10:15 a.m. ! Last night I made corn-on-the-cob, baked potatoes & meatloaf – it all tasted great but sat on my stomach like a brick. (Yesterday was Knit in the Park so I stopped at the Fruit/Veg. stand & bought their SUPER SWEET corn on the cob, some really big tomatoes & radishes.) Great food, just didn’t set well with my stomach. Today will be a true DAY OF REST – lots of leftovers so I don’t have to cook dinner – just bake more potatoes.

No-Churn Lemon Shortbread Ice Cream

2 C. heavy cream
1 1/2 C. sweetened condensed milk
1/2 C. lemon curd*
1 C. crumbled shortbread cookies
zest of 1 lemon
=
Suggested Serving:
Serve in a ice cream (or waffle) cone
=
In large bowl whip heavy cream to
stiff peaks. Add cond’d milk & lemon
zest. Using a spatula, gently fold in
whipped cream. Swirl lemon curd &
crumbled cookies throughout the
mixture.

Spread mixture in a metal loaf pan &
freeze 4-6 hours.
Serves 8

NOTE:
*If you can’t find lemon curd: a lemon
jam or homemade lemon compote will
work. (I believe it’s also sold in cans with
the pie fillings)

Make sure the cream is whipped to
super stiff peaks: if cream is too soft
all of the cookie crumbles will sink to
bottom of ice cream.

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

Jalapeno Popper Salad

Roasted Jalapenos:
 5 large jalapeno peppers, tops/
seeds & veins removed)
olive oil
salt/black pepper

Salad:

8 oz. dry elbow macaroni, cooked
(accordg. to pkg directions)
2 oz. cream cheese, softened/cubed
6-8 oz. bacon, cooked/chopped
4 oz. mild Cheddar cheese, cut into
small cubes
1/3 C. mayonnaise
1/4 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. onion powder
black pepper, to taste
=
Preheat oven 425 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.
Toss jalapenos with just enough
olive oil to lightly coat – sprinkle
with salt/black pepper & arrange
in a single layer on prepared sheet.
Bake 10 minutes; allow to cool
then chop.

In a large bowl mix cooked macaroni
(while slightly warm) with cream cheese.
Let cool then add bacon, Cheddar, mayo,
sour cream, garlic & onion powders,
black pepper & jalapenos – mix well
Serves 6

Store in fridge in an airtight
container until ready to serve.

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

Marinated Green Bean Salad

2 lb. fresh trimmed green beans
1/3 C. olive oil
3 T. red wine vinegar
4 cloves garlic, minced
1 T. Dijon mustard
2 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 small red onion, thinly sliced
1 pint cherry tomatoes, halved
1/4 C. grated Parmesan cheese
=
Place green beans in a large stockpot.
Cover with water to 2 inches above beans.
Heat on High heat on stove – bring to boil.
Once boiling, lower heat to medium –
simmer 5 minutes. Strain & set aside.

In large bowl whisk olive oil, vinegar, garlic,
Dijon, salt/pepper. Add warm green beans
to mixture & toss to coat. Cover with
plastic wrap & refrigerate 4 hours or longer.

Before serving add tomatoes & cheese;
toss to combine & serve immediately.
Serves 12

Salad is great cold or at room temperature

(recipe: thecountrycook.net)
—————————-
Fried Green Tomatoes

1 1/2 C. self-rising flour, divided
1 1/2 C. buttermilk
2 large eggs, well beaten
1 tsp. black pepper
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. sweet paprika
1/4 C. yellow cornmeal
3 large green tomatoes,
sliced into 1/4 inch thick
slices (you will get 4 slices
per tomato)
=
peanut oil for frying
=
Line a plate with paper
towels

Place a wire rack on top of
a sheet tray
=
Optional: Ranch dressing, for
dipping
=
Place 1 T. flour in a pie plate or
shallow dish. Add buttermilk,
beaten eggs, pepper/salt/ garlic
powder, onion powder & paprika –
stir together until smooth.

In another pie plate add remaining
flour & cornmeal – stir together.

Place a large deep skillet on medium
heat on stove (heat to 350 degrees F.)
(Poster uses a candy thermometer to
make sure oil stays at the right temperature)

Dip 1 tomato slice into buttermilk mixture,
letting excess shake off – coat slice in
flour mixture (both sides)

Place slice in hot pan & fry about 2 1/2
minutes per side (or to your desired
browning). Place fried slice on paper
towel-lined plate. IMMEDIATELY transfer
to wire rack on sheet tray so they don’t
get soggy – repeat with remaining
tomato slices & buttermilk/cornmeal.
Serve with optional Ranch dressing for
dipping
Serves 6

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

Sweet & Hot Shrimp Tacos

3/4 C. sweet chili sauce (usually
found in Asian section of grocery store)
2 T. honey
40 medium sized shrimp (pre-cooked/
tails off)
–
1/2 T. olive oil
6 corn tortillas

Mexican cheese blend
lettuce, chopped
tomatoes, chopped
=
(optional) salt
===
Heat a medium skillet on medium-high
heat – pour in sweet chili sauce, honey –
stir to combine & let mixture heat through.
Add shrimp, stir to coat thoroughly until
shrimp are warm (you don’t want to over
cook them – just get them heated &
soaked in sauce).

In a large skillet over medium-high heat,
add 1/2 T. olive oil. Add a few tortillas to
the skillet – sprinkle with a little salt &
allow them to get brown on bottoms – flip
& let other sides get golden. Remove to
a serving plate & top with saucy shrimp,
cheese, lettuce & tomato – serve immediately.
Makes 6

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

Crockpot Hawaiian Chicken

3 lb. chicken drumsticks
1 (15 oz) can crushed pineapple
1/4 C. soy sauce
1/2 tsp. ground ginger
3 cloves garlic, minced
===
NOTE: Poster says sauce is
totally optional – chicken is good
without it but even better with it
=============
Sauce
2 T. cornstarch
1/4 C. cold water
=
OPTIONAL:
Cooked rice/steamed veggies to serve 6
==============
In a bowl mix crushed pineapple with
juice, soy sauce, ginger & garlic.

Place drumsticks in bottom of crockpot &
pour pineapple mixture over top – stir.

Cover & cook on Low 4-5 hours until chicken
is cooked through.

NOTE: poster does not recommend cooking
this over High heat – chicken tends to dry
out when overcooked in crockpot.

Remove cooked chicken from crockpot; pour
sauce from crockpot into a small saucepan.
Heat juices over medium-high heat until they
come to a boil.

In small bowl mix 2 T. cornstarch with 1/4 C.
cold water until smooth – pour into boiling
juices & whisk while cooking until thickened,
2-3 minutes.

Serve chicken with sauce over cooked rice/
steamed veggies (if desired)
Serves 6

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

Million Dollar Dip

5 green onions, chopped
8 oz. Cheddar cheese, shredded
1 1/2 C. mayonnaise
1/2 C. real bacon bits
1/2 C. slivered almonds
=
Dippers:
your favorite crackers
—————
In a medium bowl combine onions,
Ched. cheese, mayo, bacon & almonds –
mix until fully combined & chill at least
2 hours. Serve with crackers
Serves 12

(recipe: pinterest)
————————–

No-Bake Chocolate Chip
Cannoli Cheesecake

1 (4 oz) box cannoli shells
1/2 C. sugar
1/2 C. graham cracker crumbs
1/3 C. butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 C. powdered sugar
1/2 tsp. grated orange zest
1/4 tsp. cinnamon
3/4 C. part-skim ricotta cheese
1 tsp. vanilla
1/2 tsp. rum extract
1/2 C. miniature semisweet chocolate
chips
=
Chopped pistachios, optional topping*
===
Spray a 9 inch pie plate with
nonstick cooking spray.

Place cannoli shells in a food processor
& pulse until coarse crumbs form. Add
sugar, cracker crumbs & melted butter.
Pulse just until combined. Press mixture
onto bottom & up sides of prepared pie
plate. Refrigerate about 1 hour until firm.

In a large bowl using elec. mixer, beat
first 4 filling ingredients until blended.
Beat in ricotta cheese & extracts – stir in
choc. chips & spread mixture into crust,
smoothing top.

Refrigerate pie, covered, until set – about
4 hours. If desired, top with pistachios.
Serves 8

 *pistachios are classic in cannoli but
you could substitute with additional
crumbled cannoli shells or a sprinkling
of chocolate shavings.

(recipe: tasteofhome.com)

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

Hope you’re having a good day – I plan on relaxing & knitting. Am currently working on knitting hats & scarves for the homeless. 1 mans hat, 2 ladies done and LOTS of worsted-weight yarn to go through. I’ve scheduled my knit groups YARN SWAP for Saturday, Sept. 17th – we all look forward to this event. We bring in anything knit/crochet related & then we all go through it – you see something you want – TAKE IT! Last year was our biggest ever. Some of my ladies have connections to other groups/places; one of our ladies took three HUGE bags of yarn to another senior center that knits/crochets for charities, some went to Children’s Village where they teach teens to knit/crochet and some found other homes – NOTHING went to waste! Most of us are in what is fondly called the SABLE category: “Stash Above And Beyond Life Expectancy (or: we all have more yarn than we could EVER use up in our lifetimes!) I know that’s true in my case and in most of my knit/crochet friends as well. We all have BIG ideas on what we’d like to do with said yarns – the trouble is: finding the TIME to knit/crochet it all up!

Enjoy your day;

Hugs;

Pammie

Another BEAUTIFUL Summer Day!

We went from rain/storms for 3 days to 83 degrees F. and SUNNY! (we ‘might’ have storms Thursday but so far, they are only showing 30% chance). Today is a ‘free’ day – nothing planned until Knit Group at Panera around 6 p.m. I ‘might’ make enchiladas for dinner – we’ll see. Yesterday husband & I went to dinner at Longhorn Steak House & had a really nice meal. Nice to celebrate our 46th wedding anniversary.

Lots of great SUMMER/VEGGIES recipes coming in:

S’Mores Pie

Crust:

1 1/2 C. cinnamon graham cracker
crumbs (from 2 sleeves crackers)
1/2 C. (4 oz) salted butter, melted
2 T. sugar

Filling:

3 large egg yolks
1 3/4 C. whole milk
1/3 C. sugar
2 T. cornstarch
4 T. salted butter, cut into
1 T. pieces
2 tsp. vanilla
1 (3 1/2 oz) bar dark chocolate
chopped (such as Ghirardelli)
1 (1 oz) square unsweetened
100% cacao baking chocolate,
chopped

Topping:

1 C. heavy whipping cream
1 (7 oz) jar Marshmallow Creme
(I think it’s made by Kraft)
(Optional: chocolate shavings
=
Crust

In medium bowl mix cracker crumbs,
melted butter & sugar until well
combined. Press mixture into bottom &
up sides of a 9 inch pie plate.
FREEZE until crust is set, about 15 minutes.

Filling:

In medium saucepan whisk egg yolks,
milk, sugar & cornstarch until completely
combined. Cook over medium heat, whisking
constantly, until mixture thickens & is
bubbly, comes to a boil – about 5 minutes.
Reduce heat to Los, whisk in butter, 1 T.
at-a-time, until incorporated. Stir in vanilla.
Gradually add chopped chocolate, whisking
until melted. Remove from heat.
Spoon filling in to crust.
Place a piece of plastic wrap directly on
surface of filling.
Refrigerate until chilled & firm, about 3 hours.

Topping:

Using elec. mixer, beat whipping cream
& marshmallow creme on medium-low
speed until combined, about 1 minute.
Increase speed to medium-high & continue
beating until mixture is smooth & medium
peaks form, about 3 minutes.
Spoon topping over set filling.
If desired, garnish top with chocolate
shavings.
Serves 8

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

Zucchini Tomato Casserole

8 oz. whipped cream cheese
2 T. milk
1 tsp. dried basil
1/8 tsp. ground nutmeg
2 average-sized zucchini, sliced (about
6-7 C. sliced)
salt/black pepper
2 large heirloom tomatoes, sliced
4 cloves garlic, divided (about 1 T.)
1 T. chopped fresh basil, divided
1 C. Italian-blend shredded cheese
2 T. butter, cut into 1/4 inch slices
chopped fresh basil – garnish
=
Preheat oven 375 degrees F.
Spray a 9 inch baking dish with
nonstick cooking spray.

In a bowl mix cream cheese, milk,
basil & nutmeg.

Layer half of zucchini slices in bottom
of prepared dish – sprinkle with some
salt/pepper. Add a layer of sliced
tomatoes & sprinkle with half the garlic &
half fresh basil. Add a layer of half of the
cream cheese mixture over tomatoes &
sprinkle with half shredded Ital. cheese.
Repeat one more layer of zucchini slices,
add salt/pepper. Repeat tomato layer;
add rest of garlic & fresh basil.
Spread a layer of remaining cream cheese &
sprinkle rest of Ital. cheese. Dot top with
slices of butter.

Bake 22-25 minutes until mixture is
bubbly, browned & veggies are tender.
Remove from oven & let stand 10 minutes
Garnish with fresh basil, cut & serve.
Serves 8

Store any leftovers in an airtight container &
keep refrigerated up to 3 days.

recipe: (diethood.com)
————————

Crockpot Pork Chops

4 boneless pork loin chops
(about 1 inch thick)
kosher salt/black pepper
3 T. flour
1/4 C. whole-grain mustard
2 T. honey
1 small shallot, sliced into rings
1 large Pink Lady or Fuji apple
=
Cooked grits or buttered rice to
serve 4 (optional side dish)
=
Lay chops on a rimmed baking
sheet & sprinkle both sides of each
chop with salt & pepper.
Place the flour on a small plate –
coat both sides of chops in flour
then place back on baking sheet
to come to room temp. while you
prepare remaining ingredients.

In a 4-6 qt. crockpot add mustard,
honey & 1 T. water – stir to combine.
Add shallot rings to crockpot. Core
& cut apple into 1/2 inch chunks &
place in crockpot with 1/4 tsp. salt –
stir to combine shallots & apples
with sauce. Spread mixture in an
even layer & lay chops on top,
overlapping as needed.

Cover & cook on Low about 3 hours
until pork is cooked through. Transfer
chops to a large plate & top with warm
apples & sauce. Serve with (optional)
cooked grits/rice, if desired.
Serves 4

(recipe: foodnetwork.com)
——————————

Earl’s Warm Potato Salad

3 lb. baby potatoes, quartered
8 slices bacon
1 (15 oz) can whole kernel corn,
drained
1/3 C. chopped green onion plus
more for serving
1/2 C. mayonnaise
1/2 C. sour cram
2 tsp. prepared horseradish cream
(sold where mayonnaise is in stores)
1-2 tsp. lemon juice
2 T. fresh dill, chopped
kosher salt/black pepper, to taste
=
Preheat oven 400 degrees F.
Line a rimmed baking sheet with
parchment paper.

Arrange potatoes on sheet & toss with
some olive oil & salt.
Bake about 40 minutes until tender,
flipping potatoes halfway through
cooking time.

Line a separate baking sheet with foil.
Arrange bacon on sheet & bake on
bottom rack of oven while potatoes cook,
about 15 minutes, until bacon is crispy.

In large bowl mix mayo, sour cream, horseradish
cream, lemon juice, dill, 1/3 C. green onion  –
season with salt/pepper.

Crumble bacon & add to dressing along with
corn & potatoes – toss to coat & serve warm.
Top with more chopped green onions, if desired.
Serves 6

(recipe: 12tomatoes.com)
——————————

Dill Pickle Pasta Salad

1 (16 oz) box medium pasta shells
2 C. chopped dill pickles
2/3 C. pickle juice, divided
1 C. diced onion
8 oz. Monterey Jack cheese cut into
cubes (or other mild cheese)

Dressing:

1 C. mayonnaise
1/2 C. sour cream
1 T. dried dill
1/2 tsp. salt
14 tsp. black pepper
(optional: fresh dill fronds – garnish)
=
Cook pasta accordg. to pkg. directions
for al dente; drain then rinse several
times in cold water until past is completely
cool. Pour pasta into a large bowl & add
1/3 C. pickle juice, chopped pickles, onion
& cubed cheese – using a spatula, gently
toss well.

Dressing:

In a small bowl combine remaining
pickle juice, mayo, sour cream, dill,
salt/pepper – whisk to thoroughly
combine. Pour dressing over salad &
use a spatula to fold & stir salad
until all are coated in dressing. Garnish
top of salad with dill fronds, if desired.
Chill salad at least 30 minutes before
serving.
Serves 12

NOTE: Salad can be made ahead &
refrigerated. Leftovers can be kept,
refrigerated in a tightly sealed container
for up to 5 days – stir well before serving.

(recipe: tasteofhome.com)
—————————

Watermelon, Feta & Black Olive Salad

1 small red onion, cut into thin half-moon
slices
juice of 2-3 limes
1/2 lb. feta cheese, cut into 1-inch cubes
4 C. watermelon, cut into 1-inch cubes
1/2 C. pitted oil-cured black olives
1 C. whole flat leaf parsley
1/4 C. chopped fresh mint
3 T. olive oil
1/8 tsp. ground black pepper
=
Place onion slices in a small bowl – add
lime juices.

In large bowl combine feta cubes with
watermelon, olives, parsley, mint, olive
oil & pepper – add onion & lime juice
mixture – gently toss to combine.
Serves 8

(recipe: food.com)
—————————-

Sweet & Spicy Apricot BBQ
Chicken Thighs

canola oil
Line 2 rimmed baking sheets with
foil.

Sauce:
1 C. finely chopped yellow onion
(1 small)
1 T. minced Fresno chili, seeds removed
1 T. minced garlic (4 cloves)
1 (13 oz) jar apricot jam
1/2 C. fresh orange juice (1 large orange)
1/4 C. apple cider vinegar
1/2 C. ketchup
2 T. honey
2 T. Dijon mustard
1 T. Worcestershire sauce
–
Thighs:

2 tsp. smoked paprika
kosher salt/black pepper
16 bone-in, skin-on chicken thighs
(optional: chopped fresh parsley – garnish)
==
Apricot BBQ Sauce:

In medium saucepan over medium heat
add 1 T. canola oil. Add onions & cook
3-4 minutes. Add chili & garlic; cook 2
minutes. Stir in jam – cook until jam melts,
3-4 minutes. Add orange juice, cider vinegar &
bring to a simmer. Add ketchup, honey, Dijon
mustard & Worsc. sauce – adjust heat to
medium-low – simmer, stirring often, until
thickened (15 minutes). Remove from heat &
let cool 5 minutes.

Transfer sauce to a blender – puree until smooth.
Add salt, to taste. Remove 1 Cup for basting,
reserve rest for serving.
=
For Thighs:

Preheat oven 375 degrees F.

In small bowl stir smoked paprika, 1 T. salt
& 1 tsp. black pepper. Place chicken on
foil-lined baking sheets -lightly coat with
oil & sprinkle liberally with spice mixture
on both sides.

Bake 35 minutes until chicken is baked through.

Turn oven to broil.
Baste chicken with sauce & broil until sauce has
caramelized & an instant-read thermometer
inserted into chicken reads 160 degrees F.
(about 2 minutes)
Remove to a platter, let stand 5 minutes

Sprinkle chicken with parsley (if using) &
serve with reserved sauce.
Serves 8

(recipe: foodnetwork.com)
———————————

Crockpot Chocolate Cherry Heaven

1 (21 oz) can cherry pie filling
1 (18.5 oz) box chocolate cake mix
1/2 C. butter
=
Optional: serve topped with vanilla ice cream
=
Spray insides of crockpot with
nonstick cooking spray
Spread pie filling evenly on bottom of crockpot.
In a bowl cut butter & dry cake mix  until its
crumbly – pour over pie filling.

Cover & cook on Low 3-4 hours (or High 2 hours)
Serve warm topped with ice cream, if desired
Serves 10

(recipe: recipesthatcrock.com)

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

Have a great day!

Hugs;

Pammie

Kind of a GLOOMY day out there – supposed to rain until Weds; right now it’s just overcast, 60 degrees F. and BLAH. Oh well – it could be worse – we ‘could’ be having a huge SNOW storm! (always try to look for a better outcome!)

Not much new – been working on a few ‘new’ projects: just finished a dark gray mens scarf (for the homeless) and started a mens hat – I have a small collection of worsted weight yarns that I use just for that purpose. Still working on the blue/white lacy baby blanket and the other white/tan/teal baby blanket – those are my ‘go to’ things to work on but the hats/scarves I can knit while watching TV so that’s a plus.

I must say: it’s REALLY NICE to have a babysitting-free schedule – for now. I’m not sure exactly when 5 yr old grandson starts kindergarten but I’m guessing (here in Michigan) it will be pretty soon. What does that have to do with me? I will probably be picking him up after school 2-3 days a week.

Saturday was my husband’s & my 46th wedding anniversary. We decided to go out to dinner tonight. (Don’t remember if I posted in last writing that this past weekend was the WOODWARD DREAM CRUISE where everybody & their brother/sister/family comes to our area with their hot rods & old cars & drives all over my area for the weekend). We decided not to compete with that kind of traffic. We’ll be checking out a steak house later (husband wants a good steak)

Peach Coffee Cake

Topping:

1 C. flour
2/3 C. packed brown sugar
2 T. granulated sugar
1 tsp. cinnamon
1/8 tsp. salt
6 T. unsalted butter, melted

Coffee Cake:

2 C. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 C. butter, very soft
3/4 C. granulated sugar (or brown can
be used)
1 egg
1/2 C. sour cream or plain Greek yogurt
1/4 C. milk
2 tsp. vanilla
2 1/2 C. peaches (5 large), diced

Vanilla Glaze:

1 tsp. vanilla
1 C. powdered sugar
4-5 T. heavy cream
==
Preheat oven 350 degrees F.
Line a 8″ spring form pan (OR) baking
pan with parchment paper, leaving
an ‘overhang’ of paper on the sides
(for handles). Spray paper with nonstick
cooking spray (NOTE: IF using springform
pan, paper is not necessary.)

Topping:

In a small bowl mix sugar, brown
sugar, flour, cinnamon & salt. Add
melted butter – stir with a fork to
make coarse crumbs. Refrigerate
until ready to add to cake.

Coffee Cake;

In medium bowl combine flour, baking
powder, salt & cinnamon.

In another bowl, using elec.
mixer, beat softened butter & sugar
together.
In another bowl add egg, sour cream/yogurt,
milk & vanilla-mix until creamy. Add to butter/
sugar mixture & mix well. Slowly add in dry
ingredients & mix just until blended. Fold in
peaches.

Spoon batter into prepared pan & smooth top.
Sprinkle top with crumble topping.

Bake 55-60 minutes until center is set &
top is golden brown.

Glaze:
In a small bowl mix together glaze
ingredients.

Let cake cool then drizzle top with glaze.

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

Cool Beans Salad

1/2 C. olive oil
1/4 C. red wine vinegar
1 T. sugar
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
3 C. cooked basmati rice
1 (16 oz) can kidney beans,
drained/rinsed
1 (15 oz) can black beans,
drained/rinsed
1 1/2 C. frozen whole kernel corn,
thawed (can use canned/drained)
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 C. minced fresh cilantro
=
In large bowl whisk first 8 ingredients
(oil through chili powder). Add remaining
ingredients – toss to coat. Chill until
ready to serve.
Serves 6

NOTE: allow time for salad to absorb
all flavors before serving – poster says
‘makes a huge flavor difference’

You can use any beans you prefer

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

Fried Yellow Squash

1 medium yellow squash sliced into
1/4″ rounds
1 C. flour
1 C. frying oil
1 tsp. kosher salt
1 tsp. white pepper
1 T. chopped parsley
1/4 C. milk
1 large egg
=
Heat cooking oil in large deep
pan over medium heat.

In a pie plate or shallow dish
combine flour, pepper & parsley.
Dust squash rounds with flour.

In another pie plate whisk milk &
egg.

Dip flour-dusted squash into egg
mixture then in flour mixture to
coat. Pat squash into remaining
flour & place in pan. Fry until
golden brown on outside & cooked
on inside of squash. Place cooked
rounds on paper towels to drain.
Sprinkle with kosher salt & serve
hot.
Serves 2

(recipe: food.com)
—————————-

Grilled Salmon Tacos

24 oz. salmon filets, approx. 6 oz, each
=
Marinade:

2 T. olive oil
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 lime, juiced

Salsa:

1 C. pineapple tidbits, drained
2 roma tomatoes, diced
1/2 red onion, chopped
2 avocados, pitted/diced
1/4 C. cilantro, chopped
1 lime, juiced
1/4 tsp. salt

Tacos:

8 (6 inch) flour tortillas
1 C. shredded red cabbage
1/2 C. Cojita cheese, shredded/
crumbled
=
Preheat grill over medium-high heat
(approx. 400 degrees F.)

Drizzle olive oil onto salmon fillets.
Place all other marinade ingredients
in a small bowl – rub this mixture
onto the salmon.

Place salmon on grill & cook 6-7 minutes
per side until salmon is cooked through.
Remove from grill & flake into large pieces.

While salmon is cooking, prepare salsa:
gently stir all salsa ingredients together in
a small bowl.

Warm tortillas either by heating in microwave
or grilling 2-3 minutes until heated through.

Assembly:
Place red cabbage on tortillas, top with salmon,
salsa & Cojita cheese. Serve warm.
Serves 4

NOTE: these tacos are best served fresh but you
can refrigerate the leftovers in an airtight
container for up to 3 days.

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

Grilled Vegs in Foil Packets

1 zucchini, thickly sliced
1 yellow squash, thickly sliced
1/2 red onion, cut into chunks
1 red bell pepper, seeded/cut into
chunks
1 green bell pepper, seeded/cut into
chunks
1 tsp. salt
1 tsp. black pepper
2 tsp. minced garlic
1 T. olive oil
=
Preheat grill over medium-high heat (approx.
400 degrees F.)

Lay out a large sheet aluminum foil. Place
all veggies on foil & mix together. Drizzle
with olive oil.  Sprinkle with salt/pepper &
minced garlic.

Fold up foil, making a foil packet.
Place packets on grill 5-8 minutes, flipping
once in middle of cooking time until veggies
are tender.

Carefully unwrap packet & serve.
Serves 6

Refrigerate any leftovers in an airtight container
for up to 5 days.

(recipe: eatingonadime.com)
————————–

Stuffed Tomatoes

2 large vine-ripe tomatoes
salt
1/2 C. bread crumbs
1 clove garlic, minced
1/4 C. finely chopped fresh basil leaves
ground black pepper
1/2 C. grated Parmesan cheese
1/4 C. olive oil
=
Preheat oven 400 degrees F.
Place a wire rack on a rimmed sheet pan.

Slice tomatoes horizontally & scoop out
pulp & seeds. Salt insides of tomato ‘shells’ &
place, upside down on rack on sheet pan.
Let them stand about 15 minutes to extract
juices.

In a medium bowl mix bread crumbs, garlic,
basil, pepper, 1/4 C. grated Parm & oil. Turn
tomato halves right-sides up & scoop
mixture into tomatoes evenly. Sprinkle tops
with remaining Parm. and bake about 30
minutes until tops are golden brown.
Serves 4

(recipe: foodnetwork.com)
————————–
Grilled Ham

1 (10-12 lb) bone-in ham butt half
(can use a spiral-sliced ham, also)

Glaze:

1/2 C. honey
1/2 C. bourbon
2 T. Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
=
Preheat grill to medium-high indirect heat
(approx. 350 degrees F.) To do this: preheat
grill with all burners on for 15-20 minutes.
Turn off all burners except the outside burners &
leave the middle burners off.

Remove ham from packaging & pat dry using
paper towels. Score ham by cutting into rind
using a sharp knife, cutting in a diamond pattern,
making sure the cuts are approx. 1/4-1/2 inch deep.
Place ham in a large disposable aluminum pan &
add 2 C. water in bottom around ham.

Place ham in pan in center of grill over one of the
burners that is off. Cook 1 1/2 – 2 hours until ham
reaches an internal temperature of 135 degrees F
in thickest part of ham.

While ham is on grill, prepare Glaze:
In a small saucepan add honey, bourbon, mustard,
salt/pepper – simmer over medium heat, whisking
ingredients & cooking until honey melts (5-6 minutes).
Baste ham using this glaze during last 30-45 minutes of
cooking time. Brush ham with glaze every 10-15 minutes
until ham is cooked through.

Once ham is heated through, let ham rest at room
temperature 15-20 minutes. Carefully remove ham
to a large cutting board & carve into large slices.
Serves 16

(recipe: grillonadime.com)
———————————-
Grilled Lemon Pepper Chicken
(marinade time 20 minutes or
up to overnight, refrigerated)
6 boneless chicken breasts
=
Marinade:

1/4 C. olive oil
2 tsp. minced garlic
1 tsp. black pepper
1 tsp. salt
juice of 2 lemons
=
Marinade:
In small bowl whisk olive oil, lemon
juice, garlic, salt/pepper.

Place chicken in a large ziplock bag –
pour marinade in bag & allow to
marinade at least 20 minutes (but can
also be overnight, refrigerated)

Preheat grill over medium-high heat
(approx. 400 degrees F.) Place chicken
directly on grill grates & cook 6-7
minutes per side until chicken reaches
an internal temperature of 165 degrees F.

Remove chicken from grill & let it rest
5 minutes.
Serves 6

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

Vinegar Cole Slaw

1 head green cabbage, finely
shredded
1 large carrot, grated
1/2 yellow or red onion, finely
sliced

Dressing:

1/3 C. apple cider vinegar
3 T. olive oil
1 T. honey (or more, if desired)
1/2 T. Dijon mustard
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper
=
To a large bowl add shredded cabbage,
carrot & onion.

Dressing:

In small bowl whisk vinegar, mustard,
honey, olive oil, celery seed, salt/pepper.
Taste dressing & adjust salt or more honey.

Place about half the dressing in bowl
with cabbage/etc. – gently toss. Slowly
add more dressing until you’ve reached
your desired consistency.
Serves 12

Can be stored/refrigerated for
3-5 days

(recipe: downshiftology.com)
———————————

Foil-pack Grilled Sweet & Spicy
Chicken Wings

1/4 C. chili powder
1/4 C. packed light brown sugar
1 tsp. chipotle chili powder
kosher salt/black pepper
4 lb. chicken wings (about 24), split
at joint, wingtips removed/discarded
1/4 C. vegetable oil
1/2 C. fresh cilantro, chopped
1 lime, cut into wedges
=
In medium bowl whisk chili powder,
sugar, chipotle powder, 1 tsp. salt,
1/2 tsp. black pepper. (makes dry rub)

Place wings in a large bowl – toss with
oil & sprinkle with dry rub. Toss wings
to evenly coat. Cover with plastic wrap &
refrigerate at least 1 hour & up to 2 hours.
=
Prepare grill for High heat.

Tear off FOUR 18 X 18″ sheets heavy duty
foil.

Remove wings from bowl (leave any excess
liquid behind). Divide wings among the foil
pieces, centering them on each piece in a
single layer. Sprinkle wings with a generous
pinch of salt & pepper. Bring 2 opposite ends
of foil together – fold twice to seal then fold
in other sides to create leak-proof packets.

Grill over High heat, turning once, about 25
minutes until wings are cooked through.

Carefully open packets – scatter cilantro
over tops & serve with lime wedges.
Serves 4

(recipe: foodnetwork.com)
———————–

Raspberry Jello Salad

1 (5.1 oz) box instant vanilla pudding mix
1 (32 oz) container vanilla yogurt
1 (8 oz) tub Cool Whip, thawed
1 (12 oz) pkg. frozen raspberries*
=
In large bowl combine pudding mix & yogurt,
stirring until well mixed. Fold in Cool Whip
using a spatula or whisk.

*Poster set out frozen raspberries about 10
minutes before preparing salad.

Fold in raspberries – see below

You CAN put them in frozen – they will thaw
very quickly so you can serve the salad right
after mixing. If you DON’T serve immediately,
the raspberries will thaw more & juices will
add a raspberry flavor to entire mixture.
(poster likes it both ways.)
Serves 12

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

Applesauce Zucchini Bread

3 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 T. cinnamon
3 eggs
1 C. unsweetened applesauce
1 C. granulated sugar
1 T. vanilla
2 C. grated zucchini (plus more
for topping, if desired)
=
Preheat oven 350 degrees F.
Spray two 8″ X 4″ loaf pans
with nonstick cooking spray.

In a medium bowl whisk flour, salt,
baking soda, baking powder & cinnamon.

In a large bowl beat eggs, applesauce,
sugar & vanilla. Gradually add flour
mixture to wet ingredients until well
combined. Stir in zucchini & pour into
prepared loaf pans.

Bake 40-60 minutes until a toothpick
inserted into center of loaves comes
out clean. Makes 2 loaves

(recipe: trialandeater.com)
=====================

Hope you are all having a GOOD start to your week;

Hugs;

Pammie

PS Since I occasionally get new readers, I need to mention:

The recipes I feature in my blog are NOT MINE – the sources are noted at the end of each recipe.

Another beautiful SUMMER Day – probably won’t be many more of those so I’m trying to absorb as much SUN/BLUE SKIES/BREEZES/FLUFFY CLOUDS as possible! (the very fact that this has been a FREE NO-BABYSITTING week could add a LOT to my mood, too . . . just sayin’)

Zucchini Bread

1 C. granulated sugar
1 C. brown sugar
3 eggs
1 C. vegetable oil (can substitute applesauce
for half the oil)
3 tsp. vanilla
3 C. flour
1 tsp. nutmeg
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 C. grated zucchini (can add more if desired)
(grate using box grater)
1 C. chopped walnuts
=
Preheat oven 325 degrees F.
Spray two 8 X 4″ loaf pans with nonstick
cooking spray.

In large bowl mix flour, salt, baking powder &
baking soda, nutmeg & cinnamon.

In another bowl beat eggs, oil, vanilla & sugars.

Add wet ingredients to dry & stir until combined.
Add grated zucchini to mix along with nuts – mix
until well combined. Let batter stand 5-10 minutes.

Pour batter into prepared pans.
Bake 40-60 minutes (until a toothpick inserted
into center of loaf comes out clean)

NOTE: Mini loaf pans 35-40 minutes
Large sized loaf pans 55 minutes

Cool bread in pans on a rack for 20 minutes. Remove
bread from pan & completely cool.
Makes 2 loaves

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

Crockpot 3-Bean BBQ with Sausage

1 (15 oz) can pork & beans, drained
1 (16 oz0 can chili beans, drained
1 (15 oz) can pinto beans, drained
1 lb. pkg. smoked sausage or sausage
of your choice, cut into chunks
1 onion, chopped
1/4 C. brown sugar
2 T. Dijon mustard
2 T. ketchup
2 T. molasses (can substitute pancake
syrup)
1 T. Worcestershire sauce
few drops hot sauce
–
Add all ingredients to crockpot. Cover
& cook on Low 4 hours (or High 2 hours).
Serves 6-8

(recipe: thesouthernladycooks)
—————————————-

Taco Lasagna

1 1/2 lb. ground beef or turkey,
cooked/drained
1 pkt. taco seasoning mix
=
Cheese sauce;

4 T. butter
2 C. heavy cream
3 C. shredded Mexican-blend cheese
Cajun seasoning
=
1 pkg taco-sized flour tortillas
(about 12 tortillas)
=
1 jar pico de gallo (sorry,recipe
doesn’t say how big a jar!)
==========

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.


Place meat in skillet; cook/drain. Add
taco seasoning to meat accordg to TACO
seasoning directions (usually adding water).

Cheese sauce:
In a saucepan melt butter over medium-low
heat. Add heavy cream & gently mix with a
whisk until cheese is melted. Add a dash of
Cajun seasoning.

Cut tortillas in half & line prepared dish
with halves.  Place 1/3rd of meat mixture
on tortillas then pour 1/3rd of cheese sauce
on top of meat. Sprinkle some of the pico
de gallo on top & repeat layers 2 more times.
Top with shredded cheese.

Bake 20 minutes
Serves 6-8

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

Corn & Tomato Salad

Dressing:

3 T. white wine vinegar
kosher salt/black pepper
1/4 C. olive oil

6 ears fresh corn, shucked
2 C. red or orange grape tomatoes,
halved
8 oz. mozzarella balls/pearls (or)
fresh mozzarella cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 C. fresh basil leaves
=
Dressing:
In a small bowl whisk vinegar, 2 tsp.
salt & some ground black pepper.
Gradually whisk in oil, starting with
a few drops then adding the rest in
a steady stream to make a smooth
dressing.

Using a sharp knife over a bowl,
shear off corn kernels (you should
have about 4 C.) Toss in tomatoes,
mozz. & scallions – pour dressing
over salad & let stand at least
15 minutes (or up to 2 hours).

Before serving, tear basil over
salad & stir in.
Makes 6 Cups.
(recipe: foodnetwork.com)
——————————-
Pea Salad
(chill time: 4 hrs or overnight)
1 (16 oz) pkg. frozen peas, thawed/
drained
6 strips bacon, cooked, cut into
small pieces
1/2 C. shredded Cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. diced red onion
1 C. mayonnaise
salt/black pepper, to taste
=
In large bowl combine thawed/drained
peas, bacon, onion, Ched. cheese &
mayo-mix well. Season with salt/pepper &
mix again.

Refrigerate 4 hours or overnight.
Mix well before serving.
Leftovers keep for up to 3 days
refrigerated, in an air tight container.
Serves 8

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

The BEST Fried Chicken
(3 hour or overnight rest)
1 (3 1/2 to  lb) whole chicken cut
into 10 pieces (or)
3 1/2 to 4 lb assorted pieces
kosher salt
4 tsp. light brown sugar
1 tsp. baking powder
3 C. flour
2/3 C. cornstarch
2 T. garlic powder
2 T. onion powder
2 T. sweet Hungarian paprika
2 tsp. cayenne pepper
2 C. buttermilk*
1/2 C. hot sauce (like Franks)
2 large eggs, beaten
vegetable oil for frying (about 8 C.)
=
Place a wire rack inside a rimmed
baking sheet.

Place another wire rack over a baking
sheet lined with paper towels.

Cut chicken into 10 pieces – cut off
wings, remove legs & separate from
thighs. Remove/discard backbone. Cut
breast into 2 pieces then cut each piece
in half.

In a small bowl mix 4 tsp. salt, brown sugar
& baking powder until completely combined &
no lumps of sugar remain. Sprinkle mixture
all over chicken pieces & place pieces on
rack on sheet. Wrap sheet with plastic wrap
& refrigerate at least 3 hours (or up to 24 hrs)
Overnight works best.

In a large deep bowl whisk flour, cornstarch,
garlic & onion powders, paprika, cayenne &
1/4 C. salt.

In another large deep bowl whisk buttermilk,
hot sauce & eggs.

Working with 1 piece at a time, dredge chicken
in flour mixture, turning to coat & packing into
any crevices – shake to remove excess – return
piece to rack – repeat.

Pour 6 T. buttermilk mixture into flour mixture &
work it with your fingers – it should feel like sand
with some clumps (these clumps will give the
chicken a crispy, shaggy crust). Dip dredged
chicken into remaining buttermilk mixture,
allowing any excess to drip off. Pack the moistened
flour firmly onto chicken. Very gently shake off
any excess & return to rack.
Refrigerate at least 30 minutes & up to 12 hours.

In a large heavy pot pour enough oil to come
halfway up the sides. Clip a deep-fry thermometer
to the pot.

Heat oil over High heat until it reaches 300 degrees F.

Working in 3 batches, fry chicken, turning often &
adjusting heat of oil to maintain 300 degrees F. until
chicken reaches a deep golden brown, about 8
minutes for wings, 10 minutes for legs &12 minutes
for thighs & halved breasts (an uncut breast will take
15-18 minutes).

Transfer chicken to a clean wire rack set over paper
towels, to drain.
Serves 6-8

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into a
2-cup measuring cup. Pour enough milk
into cup to reach the 2 C. measure. Stir
with a fork & let rest 5 minutes. Now
you have “soured/buttermilk”

(recipe: foodnetwork.com)
——————————–

Fettucine in Cream/Tomato &
Basil Sauce

2 large ripe tomatoes, cut into
slices (do not peel)
salt
3 T. butter
2 tsp. flour
1 1/2 C. heavy cream
ground black pepper (about 7 grinds)
1/2 tsp. salt
2 cloves garlic, peeled/finely minced
1 C. finely shredded fresh basil leaves
1 lb. fettuccine or linguini
2 T. finely minced fresh parsley
freshly grated Parmesan cheese
=
Tomatoes: using your fingers, remove
seeds – discard. Dice remaining tomato &
place in a sieve over a bowl. Sprinkle with
salt & let drain at least 30 minutes)

In large saucepan bring some salted water
to a boil (for pasta)

In large skillet heat butter & sprinkle with
flour. Add cream & bring to boil- reduce
heat slightly & let simmer until cream is reduced
about 1/3rd or until it coats the back of a spoon
dipped in the mixture. Season with salt/pepper –
add garlic & basil.

Add pasta to boiling water & cook just until
tender – drain & add to mixture in skillet.
Place skillet over Low heat, heating pasta in
sauce without letting the sauce come back
to a boil. Remove from heat & add drained
diced tomatoes & parsley – toss to combine.
Sprinkle with freshly grated Parm. cheese &
serve immediately.
Serves 4-6

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

Crockpot 3-Ingredient Pork Chops

4-8 boneless pork chops
1 can beef consomme
1 packet dry onion soup mix
1/2 C. water
=
Place chops in bottom of crockpot.
In a small bowl mix consumme, dry
soup mix & water – pour over chops.
Cover & cook on Low 4 hours.
Serves 4

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

Crockpot Strawberry Shortcake

2 1/2 C. pancake mix (Bisquick or other brand)
3/4 C. granulated sugar, divided
2/3 C. milk
3 T. applesauce
1 quart strawberries, hulled/sliced
=
Optional garnish:  Cool Whip, thawed
=
Spray insides of crockpot with
nonstick cooking spray.

In a bowl combine pancake mix, 1/2 C.
sugar, milk & applesauce until you have
a dough. Gently press dough into bottom
of crockpot.

Cover & cook on High 1 hour 15 minutes (until
it passes the toothpick test)

In a bowl gently toss strawberries with remaining
1/4 C. sugar.

Turn baked shortcake onto a plate. Cut into
single serving portions & spoon strawberries
on top. Top with Cool Whip, if desired.
Serves 8

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

Hope you’re having a GREAT DAY!

Stay healthy!

Hugs;

Pammie

Beautiful SUMMER Days!

It’s been lovely these past few days – 70’s & some 80’s, sunny & breezy.

Saturday a little after 5 a.m. we received a text that our new baby granddaughter had been born! She’s lovely, 7 #, 4 oz, 19 inches & a VERY CALM baby (as opposed to her older brother (5) who has been going like a wild man ever since he was born! Because of Covid we chose to NOT go to the hospital so we visited Sunday evening after they came home & brought them pizza & salad (knew they needed REAL food – son said hospital food was horrible AND b/c of Covid all the little food court stores were shut down in the hospital so he had to go out foraging for food while they were there!). Grandson came flying down the stairs the minute we walked in the door, yelling: “Guys! You’ve GOT to see my new baby sister!” He’s super excited (and a little shy) around her but also very proud. Mom has the next 3-4 weeks off so we’ll see how that effects babysitting on our part. (they had to take baby to pediatrician yesterday for her first check-up so we watched 5 yr old for a total of 2 hours – WOW! He ended up sleeping for all of that time!) His dad said he woke up at 5:30 a.m. and would NOT go back to sleep (probably b/c of new baby sister) so he really needed a nap.

Tomato Pie

1 deep dish pie shell
3 C. chopped tomatoes (can
be sliced)
1/2 C. chopped green onions
1 to 1 1/2 tsp. dried oregano
1 to 1 1/2 tsp. dried basil
salt/black pepper, to taste
2-3 T. mayonnaise
5 slices bacon, cooked crisp/crumbled
1 1/2 C. your choice shredded cheese (poster
used Parmesan, Swiss & Mexican-blend 1/2
C. each)
================
Heat oven 400 degrees F.
Punch small holes in bottom of pie shell
using a fork & bake about 10 minutes.

Remove from oven & reduce oven
temp. to 350 degrees F.
Place a layer of cheese,onion & tomatoes
in crust. Sprinkle with salt/pepper,
oregano & basil. Continue layering until
ingredients are gone except 1/2 C. cheese.

In a small bowl mix together crumbled
bacon, mayo & cheese – spread on top of pie.
(you can sprinkle on extra cheese if you want).

Bake 35-40 minutes.
Remove from oven & let stand at least
15 minutes before cutting.
Makes 1 pie

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

Crockpot Cilantro Lime Chicken
(for Tacos)

4 large chicken breasts (about 2 1/2 lb),
can be frozen
2 T. taco seasoning mix
2 C. salsa
1 T. honey
1/3 C. chopped cilantro
1 lime
==
Serve with:
warmed tortillas, chopped fresh tomatoes,
sour cream, chopped lettuce, sliced avocado,
shredded cheese of your choice – or other
taco ‘toppings’
===
Spray insides of crockpot with
nonstick cooking spray.

Place chicken in crockpot; sprinkle with
taco seasoning evenly. Pour salsa on top &
drizzle honey over salsa. Sprinkle cilantro
on top.

Cover & cook on Low 6-7 hours (or High 4
hours)

Remove chicken from crockpot & shred
using 2 forks. Remove all but about 1 C.
liquid from crockpot. Place chicken back
in remaining liquid. Squeeze juice of 1
lime into crockpot – stir well.

Cover & cook on High 30 minutes.
Serve with suggested items above.
Serves 6

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

Easy Summer Squash Bread

1/2 C. grated yellow squash
1/2 C. grated zucchini
1/2 C. brown sugar
1/2 C. granulated sugar
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. allspice
1 tsp. cinnamon
1/2 C. butter, melted
2 tsp. vanilla
2 eggs, beaten
1/2 C. chopped nuts
=
Optional topping:
chopped nuts tossed with
cinnamon & sugar, if desired
===
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.

In a large bowl combine yellow squash,
zucchini, butter, eggs, brown & white
sugars & vanilla – mix well. Add in
remaining ingredients – combine until
mixture is mixed & all ingredients are
wet – fold in nuts.

Pour batter into prepared loaf pan &
top with extra nuts, if desired.

Bake 45-50 minutes.
Remove from oven & let stand 10 minutes
before removing from pan.
Makes 1 loaf

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

Zucchini Quiche with Bacon/Hash
Brown crust

Crust:

3 C. refrigerate or frozen hash browns,
thawed & patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche filling:

1/2 lb. bacon, cooked/crumbled
1 shallot, diced
1 medium zucchini – see below
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (sharp Cheddar,
Gruyere, Mont. Jack, Pepper Jack, etc) –
a combination of 2 works best
=
Preheat oven 400 degrees F.
Spray a 9 inch pie plate with
nonstick cooking spray.

Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as much
excess liquid as possible.

In medium bowl combine hash browns,
olive oil, butter, salt/pepper – toss to
combine.  Press mixture into bottom
of prepared pie plate & up sides of dish
firmly, forming a crust (you want it to go
all the way up the sides b/c it will shrink
some while baking)

Bake 20-25 minutes until edges are golden
brown. Remove from oven

Reduce oven temp. to 350 degrees F.

Quiche Filling:

Cook bacon in large saute pan over
medium-high heat until crispy, 6-8
minutes on each side. Remove from
skillet & crumble into small pieces.
Remove all but 1 T. bacon grease from
skillet. Add shallots & saute over medium
heat 3-4 minutes until translucent & soft.

Add shredded zucchini – turn heat to High.
Season with salt/pepper & cook zucchini &
shallots 3-5 minutes, stirring occasionally.

In a small bowl combine flour, baking
powder & salt.

In another bowl beat eggs 2-3 minutes
until fluffy. Whisk in yogurt until combined
& smooth. Stir in grated cheese, flour
mixture, bacon & zucchini mixture – stir
until combined.  Pour filling into crust &
bake 35-40 minutes until center is set,
top is puffed up & golden brown and a
toothpick inserted into center comes out
clean.

Let stand a few minutes before removing
from pan & serving. Can be eaten warm,
at room temperature or chilled.
Serves 6

(recipe: momontimeout.com)
—————————–
Shrimp Pasta Salad

4 C. ditalini pasta, uncooked (or other
small tube pasta)
1 (10 oz) can shrimp (usually sold by
canned tuna) OR 1 1/2 C. frozen/cooked
baby shrimp, diced
1 1/2 C. English cucumber, diced
1 large tomato, diced

Dressing:

1 1/4 C. mayonnaise
2-3 T. ketchup (more, if desired)
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 T. horseradish (optional)
1-2 tsp. milk (to thin dressing)
=
Extra salt/pepper if desired
=
Boil pasta in large pot of salted water
accordg. to pkg. directions. Drain &
run under cold water until cool; drain &
place in a large bowl.

Drain & rinse shrimp under cool water –
add them to pasta along with diced
tomato & cucumber.

In another bowl whisk dressing
ingredients, adding more milk, if
necessary, to reach desired consistency.
Pour dressing over salad & gently stir
together to coat & mix salad. Chill until
ready to serve.
Serves 12

NOTE: Poster said she diced the tomatoes
& strained them in a fine mesh strainer to
remove any excess liquid from them.

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

Black Bean & Corn Salsa

6 C. fresh tomatoes, chopped
1 white onion, chopped
2 green peppers, seeded/chopped
2 avocados, seeded/chopped
(save pits)
1/2 C. chopped cilantro
1 C. corn (fresh, frozen or canned/
drained)
1 C. black beans, drained/rinsed
1 lime, juiced
1 T. minced garlic
1/2 bottle Zesty Italian salad dressing
1/2 tsp. ground cumin
1/2 tsp. sugar
salt/black pepper, to taste
=
Dippers:
Corn chips, Scoops
===
In a large bowl put tomatoes, onion,
peppers, avocado & cilantro -mix &
put avocado pits IN the salsa to keep
the avocado from turning brown. Add
corn & black beans. Pour Zesty salad
dressing in along with lime juice, cumin,
sugar, salt/pepper – stir well. Taste & adjust:
more salad dressing? more salt/pepper?
Serve with chips.
Makes about 10 cups.
Refrigerate any leftovers

(recipe: jamiecooksitup.net)
——————————
Pasta with Summer Tomaotes,
Basil & Pine Nut Sauce

1/2 C. pine nuts
5 T. olive oil, divided
1 T. fresh lemon juice
1 tsp. sea salt, divided
1 1/2 lb. any variety tomatoes,
cored/cut into half-inch chunks
1 C. packed fresh basil leaves, torn
2 tsp. balsamic vinegar
1 1/2 tsp. fresh garlic, minced
1/4 tsp. ground black pepper
12 oz. pasta (poster used fettuccine)
=
In small saute pan over medium heat
toast pine nuts, dry -without oil, until
browned (about 5 minutes).  Place in a
small food processor along with 3 T. oil,
lemon juice & 1/2 tsp. salt – process to
a fine puree.

In large bowl add cut-up tomatoes with
juice, torn basil leaves, vinegar, garlic,
1/2 tsp. salt, black pepper & remaining
olive oil – toss to combine. Let stand
while you cook pasta.

Cook pasta accordg. to pkg. directions –
once cooked, save 1 C. pasta water – drain
pasta.

Place cooked pasta back  in pot & toss with
pine nut puree – add marinating tomatoes &
toss. Taste & season with salt/pepper, if needed.
If too thick, add a little pasta water. Save rest
of pasta water to reheat leftovers.
Serve immediately.
Serves 6

(recipe: afamilyfeast.com)
———————–

Sweet Baby Ray’s Crockpot Chicken

4-6 chicken breasts, boneless/skinless
1 bottle Sweet Baby Ray’s bbq sauce (your
choice)
1/4 C. vinegar
1 tsp. red pepper flakes
1/4 C. brown sugar
1 tsp. garlic powder
=
In a bowl mix BBQ sauce with vinegar,
red pepper flakes, brown sugar & garlic
powder.
Place chicken in crockpot (frozen is ok);
pour BBQ mixture over chicken.
Cover & cook on Low 4-6 hours.
Serve chicken with sauce.

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

Greek Spinach & Chicken Pie

1 sheet Puff Pastry, thawed from
frozen
2 oz. cream cheese, softened
3/4 C. frozen spinach, thawed/well
drained
1 C. cooked, shredded chicken
2 green onions, chopped
1/2 C. crumbled feta cheese
1 C. shredded mozzarella cheese
1 egg plus 2 tsp. water, well beaten
=
Preheat oven 400 degrees F.
Spray a cookie sheet with
nonstick cooking spray.

Carefully unfold on a lightly floured
surface the sheet of puff pastry
(try not to tear it).

Spread softened cream cheese evenly
over pastry, leaving about 1/2 inch of
space along edges. Spread thawed/
drained spinach evenly over half of
the pastry (width wise), leaving about
1 1/2 inch space along edges. Spread
chicken & green onions evenly over
spinach, leaving space along edges.

Carefully fold over the half of pastry
that doesn’t have filling – rub edges
with a little bit of water on your finger-
press edges together to seal. Brush
top with egg/water mixture. Place
pastry on prepared baking sheet.

Bake 15-20 minutes until outside is
crisp, golden brown. Cool slightly
then cut into slices.
Serves 6

NOTE: you could make this vegetarian
by omitting the chicken & doubling the
spinach.

(recipe: thequickerkitchen.com)
——————————

Pecan Peach Pie

Pie:

3/4 C. sour cream
3 T. flour
1 C. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. salt
1 tsp. vanilla
1 egg, beaten
1/2 C. chopped pecans
4 C. sliced peaches (fresh or frozen:
if using frozen, thaw first)
1 (9″ ) pie crust, unbaked

Topping:

1/2 C. brown sugar
1/2 C. flour
4 T. butter
1/2 C. chopped pecans
=
Preheat oven 400 degrees F.

In large bowl combine sour cream,
flour, sugar, cinnamon, allspice, salt,
vanilla & egg. Fold in peaches & nuts –
pour into pie shell.

Topping:

In small bowl cut butter into flour &
sugar. (poster uses a fork & mashes it
altogether). Stir nuts into topping &
sprinkle on top of entire pie.

Bake 15 minutes
Turn oven temp. down to 350 degrees F.

Continue baking another 45 minutes until
pie tests done.

Let pie stand at least an hour before slicing.
Serves 8

(recipe: thesouthernladycooks.com)

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

It’s kind of nice to have a very relaxing (so far) day with not much planned (knit group at Panera later) but dinner will be (leftover) BLT’s so that’s easy! Yesterday I made a loaf of Pecan Banana Bread (had 3 really ripe bananas to get rid of) and a super-dark chocolate cake. Long story on cake: youngest son’s birthday was last Saturday and I truly DON’T know what I was thinking! Got out box of Dark Chocolate cake mix (I thought . . .turns out it was BROWNIE mix!) Proceeded to grease/flour pans, made batter (thought it was a bit thick) but baked it. To my shock, when I went to take it out of the oven the 2 layers didn’t RISE! (go figure, right?) Then they STUCK to the pans – ugh! Decided to frost them anyway, like a 2-layer cake. It wasn’t until I looked at the box I realized how I’d messed up! (This son likes cake, no so much brownies!) I decorated it anyway – he had a small piece & I PROMISED him I would make him another cake – so cake-yesterday. This one came out fine! UGH! (I know when I was at the store I was SO focused on getting a really DARK RICH chocolate that I totally missed the fact that I by-passed the cake mixes & went straight to the brownies!) Oh well – we ate well, anyway!

Hope your week is going well;

Hugs;

Pammie

Well we learned yesterday we are now on BABY WATCH-my son’s girlfriend went to her doctor’s appointment Wednesday and he officially put her off on medical leave. As he put it: “You won’t make it to next Tuesday” (her due date) so now we wait. We already know she’s fully grown and in the ‘head down’ position so it’s ANY TIME NOW. This is her second child so it could be a quicker delivery (I don’t remember how long she was in labor for Kolt).

Raspberry/Poppy Seed/Bacon/Chicken Salad

Salad:

2-3 heads Romaine lettuce, chopped or
torn into bite-sized pieces
10-12 slices bacon, cooked/crumbled
2-3 C. cooked chicken shredded or diced
(poster often uses rotisserie chicken)
1-2 C. mozzarella cheese, shredded

Dressing:

1/2 C. rice vinegar
1/2 C. oil
1/2 C. sugar
2 T. poppy seeds
2 tsp. raspberry jam
=
In large bowl mix all salad ingredients.

In a small bowl whisk dressing ingredients
together.

(NOTE: poster said if you’re not serving this
right away, store dressing in fridge.)

You can pour the dressing on the salad &
serve or serve dressing on the side.
Serves 8

(recipe: butterwithasideofbread.com)
—————————
7-Layer Bean Dip

1 (16 oz) can refried beans
1 (1 oz) pkg. taco seasoning mix
1 (8 oz) pkg. cream cheese, softened
1 (4 oz) can chopped green chiles
1 C. salsa
1 C. prepared guacamole
1 C. shredded Mexican-style cheese blend
1 (2.25 oz) can sliced ripe olives, drained
1 medium tomato, diced
=
Dippers: tortilla chips
=
In a medium bowl mix refried beans & taco
seasoning mix – spread on a large platter.

In another medium bowl mix cream cheese &
green chiles – carefully spread over bean mixture.
Top with salsa, guacamole, cheese, olives &
tomatoes. Refrigerate until ready to serve.
Serve with tortilla chips.
Serves 12

NOTE: Poster says; try adding cooked/crumbled
chorizo sausage or taco-seasoned/cooked
hamburger

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

Crockpot Pizza with Mac & Cheese Crust

1 (7.5 oz) pkg. mac & cheese – prepared
(poster used Kraft)
2 eggs, beaten
1 (15 oz) jar pizza sauce
2 C. shredded mozzarella cheese, divided
pepperoni slices – to taste
=
Spray insides of crockpot with
nonstick cooking spray.

Beat eggs in a large bowl.
IF your prepared mac & cheese is hot – temper
your eggs before adding to mac & cheese by
adding a few spoon fuls of mac & cheese, one-at-
a-time, to bowl with eggs. A few spoonfuls will
help warm the eggs gradually (so you don’t end
up with scrambled eggs). Once eggs are tempered,
add rest of Mac & cheese – mix well & pour into
crockpot – smooth evenly. Carefully spoon pizza
sauce on top, evenly & top with 1 1/2 C. cheese
then top with pepperoni. Sprinkle on remaining
cheeses.

Cover & cook on High 90 minutes to 2 hours until
fully set. Serves 8

NOTE: You can also use whatever pizza toppings
you like: cooked sausage/hamburger/chopped
bell peppers/sliced olives, etc.

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

Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
=
Preheat oven 425 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick cooking
spray.

In a pie plate combine bread crumbs,
Parm. cheese, salt/pepper, paprika, garlic
powder & Ital. seasoning.

Place beaten eggs in another pie plate

Trim ends off zucchini – cut in half horizontally
then cut into 1/2 inch wide strips or wedges.

(Optional step: coat zucchini with flour)

Dip zucchini strips in beaten egg – shake
off excess then dredge in bread crumb
mixture – place on prepared sheet – repeat
for rest of fries/egg/bread crumb mixture.
Spray top of fries on sheet with nonstick
cooking spray.

Bake 22-25 minutes until golden brown &
crisp – turn over halfway through baking
time. Serves 4

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

Citrus Salmon Skewers

1 lemon, zested/juiced
1 orange, zested/juiced
1 C. chopped fresh parsley
(plus more for serving)
3 T. chopped fresh dill (plus
more for serving)
1/2 tsp. paprika
1 clove garlic, minced
kosher salt/ground black pepper
1/2 C. olive oil
2 lb. salmon fillets, cut into 1-inch
chunks
=
1 C. plain Greek yogurt
====
Optional: 2 C. arugula arranged on
a serving platter
=
Four 15 inch metal skewers
===
Turn oven heat to broil.

Line a half sheet pan (13 X 18″)
with foil.

In a bowl combine zests/juices, parsley,
dill, paprika, garlic, 1 tsp. salt, 1/2 tsp.
black pepper.  While stirring, add olive
oil until combined.

Place salmon pieces in a large bowl. Pour
half of above combination over salmon,
tossing to completely coat. Thread salmon
onto skewers & sprinkle lightly with salt.
Place skewers crosswise on sheet pan,
allowing skewers to hang off the edes
& keeping the salmon from touching
the pan.

Broil until edges of salmon become golden &
cooked through (no need to turn), 7-8
minutes. Transfer skewers to a platter (
optional arugula platter)

While salmon rests, spread Greek yogurt in
a shallow bowl (or pie plate), top with
remaining sauce mixture.

Garnish salmon with more parsley & dill –
serve with yogurt on the side.
Serves 4

(recipe: foodnetwork.com)
—————————-

Orange Creamsicle Cake

Cake:
1 box Betty Crocker Super Moist
vanilla cake mix
3 eggs
1 C. water
1/2 C. canola oil
1 C. boiling water
1 (4 serving size) box orange jello
1 C. cold water
–
Frosting:
1 (4 serving size) vanilla instant
pudding & pie filling mix
1 (4 serving size) orange jello
1 C. milk
2 T. orange juice
1 (8 oz) tub Cool Whip, thawed
–
(optional garnish):
additional Cool Whip
grated orange peel
–
Preheat oven 350 degrees F.
Spray bottom only of 9 X 13″
baking dish – dust with flour.
In large bowl beat cake mix,
eggs, 1 C. water & oil using
elec. mixer on Low speed 30
seconds. Beat on medium speed
2 minutes, scraping bowl occasionally.
Pour batter into prepared pan. Bake
28-33 minutes until a toothpick inserted
near center comes out clean. Cool
completely in pan on cooling rack, about
1 hour. Poke cake top all over with a
fork or wooden skewer. In medium bowl
pour dry jello mix; pour boiling water
on jello & stir until dissolved. Stir in
cold water then pour over cake. Run a
knife around edges of pan to loosen
cake. Refrigerate 2 hours.
In large bowl stir pudding mix, orange
jello, milk & orange juice until blended.
Fold in 1 tub Cool Whip & spread over
cake. Cut into squares & garnish with
additional Cool Whip and/or orange peel.
Store leftovers in fridge. Makes 24 servings

(recipe: bettycrocker.com)
========================

Hope you’re enjoying a relaxing day; right now it’s 70 degrees F. with a High expected of 79. Looking ahead through Tuesday, temps are in the 70’s & sunny so that’s nice to look forward to!

Hugs;

Pammie

Another HOT but beautiful day!

The weather has been in the 80’s & 90’s lately – today it’s 77 and clear/sunny with gorgeous robin’s egg blue skies & fluffy clouds – really pretty! Spent time with my Library knitting ladies, went to Kroger and now I’m here with you. Started another baby blanket – a familiar pattern but attempting to use up some yarn I bought a few years ago – lovely, soft sport-weight yarn but it’s a really vibrant TEAL so I’m thinking of mixing it with white and maybe a medium tan.

Kind of like this (this is the pattern, but with less tan – I’m thinking 3 rows white, 1 teal, 3 rows white, 1 row tan, etc. – we’ll see.

Millionaire Peach Salad

1 (8 oz) pkg. cream cheese, room
temp.
1 C. powdered sugar
1 (12 oz) tub Cool Whip, thawed
1 (3 oz) pkg. peach or orange
Jell-O mix
2 (14 oz, ea) cans sliced peaches in
syrup, chopped (drain but reserve
2 T. juice)
1 (8 oz) tub small curd cottage
cheese
2 C. mini marshmallows
1/2 C. chopped pecans, chopped
=
In large bowl using elec. mixer, beat
cream cheese & powdered sugar 3-5
minutes until smooth. Fold in Cool
Whip, cottage cheese & dry Jell-O
mix. Add chopped peaches & 2 T.
reserved peach syrup. Stir in mini
marshmallows.

Cover & refrigerate until ready to
serve, at least 2 hours.

Before serving, stir in pecans.
Serves 6-8

(recipe: 12tomatoes.com)
————————–

Cream Cheese/Bacon & Cheddar Dip

1 (8 oz) pkg. cream cheese, softened
16 oz. sour cream
1 C. mayonnaise
2 C. Cheddar cheese, grated
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 1/2 tsp. hot sauce
5-8 strips bacon, cooked/crumbled
1/4 C. green onions
1/4 C. parsley, chopped
(more scallions for topping)
=
Dippers: crackers or fresh cut vegetables
=
Preheat oven 375 degrees F.

In a large bowl mix all ingredients (reserving
half of Cheddar for later). Transfer mixture to
a pie plate or casserole dish. Sprinkle leftover
Cheddar on top  (you can reserve a little more
for sprinkling on top at the end).

Bake 20-25 minutes until cheese begins to melt
& turn bubbly. Remove from oven, garnish with
more Cheddar & scallions & serve hot & bubbly
with dippers.
Serves 8

(recipe: currytrail.com)
————————————

Creamy Dill Pickle Dip

4 oz. cream cheese, softened
to room temp.
1/2 C. mayonnaise
1 C. sour cream
2 C. dill pickles, chopped
2 T. finely grated red onion
1 tsp. finely grated fresh garlic
2 T. capers, drained/coarsely chopped
2 T. dill pickle juice
1 T. fresh dill, chopped fine (or half
of that, dried)
pinch kosher salt
1/4 tsp. white pepper
=
Dippers:
Ruffle potato chips, kettle chips,
Scoops
=
In medium bowl whisk cream cheese
with mayo & sour cream until creamy &
smooth. Add all other dip ingredients &
whisk to combine. Refrigerate until ready
to serve. Makes 3 Cups
Serve with optional dippers

(recipe: afamilyfeast.com)
—————————

Crockpot Alfredo Ravioli Lasagna

24 oz. fresh mushroom ravioli
1 lb. sweet Italian sausage,
crumbled
1 (28 oz) jar alfredo sauce
=
Brown sausage in a skillet & drain.

Spray bottom of a 5 qt (or larger) crockpot
with nonstick cooking spray.

Layer sauce, ravioli & sausage in crockpot
beginning & ending with sauce. (there
should be at least 2 layers).

Cover & cook on Low 4 hours.
Serves 6

(recipe: bakeatmidnite.com)
—————————

 Zucchini Fritters

4 C. shredded zucchini
2/3 C. flour
2 large eggs, lightly beaten
1/3 C. sliced scallions (green &
white parts)
1/4 tsp. salt
1/8 tsp. black pepper
2 T. olive oil
=
Optional: sour cream &
sliced scallions, for serving
=
Place shredded zucchini in a colander
set over a bowl – sprinkle zucchini
lightly with salt – toss & let stand
10 minutes.

Using your hands, squeeze out as
much liquid from zucchini as possible;
transfer zucchini to a large bowl.

Add flour, eggs, scallions, to bowl,
stir until combined.

Line a plate with paper towels.

In a large saute pan over medium heat,
add olive oil. Once oil is hot, scoop
3-T. mounds of zucchini mixture into
pan, pressing them lightly into rounds &
spacing them at least 2 inches apart in pan.
Cook 2-3 minutes then flip ONCE; cook an
additional 2 minutes until golden brown &
cooked throughout.
Transfer fritters to paper towel-lined plate &
immediately sprinkle them with salt. Repeat
process with remaining zucchini mixture.

Serve fritters topped with sour cream &
sliced scallions. Makes 14 fritters

(recipe: justataste.com)
—————————

Southern Cornbread Salad

4 C. baked cornbread, cubed
1 (1 oz) pkt. ranch seasoning mix
1 1/2 C. sour cream
1 1/2 C. mayonnaise
2 (15 oz, ea) cans pinto beans,
drained/rinsed
2 large tomatoes, diced
1/2 red onion, diced
1 C. green bell pepper, seeded/chopped
1 C. green onion, chopped
1 C. Cheddar cheese, grated
1 lb. bacon,cooked/crumbled
2 (11 oz, ea) cans whole kernel corn,
drained
=
In small bowl whisk ranch seasoning mix,
sour cream & Mayo.

In bottom of a large Trifle (or clear serving)
bowl lightly crumble half of the cornbread. Layer
with half pinto beans, half tomatoes, half red
onion, half bell pepper, half green onion, half
Cheddar, half bacon & half corn. Top with
half of the dressing – repeat all layers
(DO NOT MIX TOGETHER)

Cover & chill until ready to serve.
Serves 6

(recipe: 12tomatoes.com)
—————————

Chicken Alfredo Roll-ups

9 lasagna noodles, cooked to
al dente
1 (14.5 oz) jar Garlic Alfredo sauce
1 lb. cooked, shredded chicken
1/2 tsp. oregano
1 tsp. garlic salt
2 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
Spray 8 X 8″ square baking pan
with nonstick cooking spray. Pour
1/2 C. Alfredo sauce in bottom of
pan. Drain & rinse cooked lasagna
noodles using cold water so they
don’t stick together. In a bowl
mix together 1 C. Alfredo sauce, 1 C.
mozzarella cheese, chicken, garlic
salt & oregano. Lay out rinsed/cooked
noodles on paper towels & blot off
any excess moisture. Spread 1/9th
of chicken mixture on a noodle
(lengthwise) & roll up. Place roll
up, seam side down, in pan – repeat
with rest of noodles & mixture. Pour
remaining Alfredo sauce over top of
roll ups – top with remaining cheese.
Bake 30 minutes. Serves 4-5

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

Crockpot (Olive Garden) Chicken Pasta

1 1/2 lb. boneless skinless chicken breasts (1-2 lb)
16 oz. Italian salad dressing
1/4 C. grated Parmesan cheese
1/4 tsp. black pepper
8 oz. cream cheese
=
Add these items after cooking time is up:
16 oz. penne pasta, cooked accordg. to pkg.
directions, drained well
1/4 C. Parmesan cheese
=
Place chicken in crockpot – pour salad
dressing over top & sprinkle with Parm.
cheese & pepper. Place cream cheese on top.
Cover & cook on High 4 hours (or Low 5-6
hours).
=
When cooking time is almost done, start
cooking pasta. Shred chicken using 2 forks;
drain pasta & add to chicken & sauce – stir.
Sprinkle remaining Parm. cheese on top.
Serves 8

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

10-Minute Fantastic Fruit Salad

1 (21 oz) can peach pie filling
1 (20 oz) can pineapple chunks, drained
1 (15 oz) can mandarin oranges, drained
16 oz. fresh or frozen strawberries, halved or
quartered
3 kiwi fruit, peeled/sliced
2 fresh bananas, peeled/sliced
=
In large bowl mix all ingredients together.
Serve immediately or chill 1 hour.
Serves 4

(recipe: recipelion.com)
=================

Hope you are enjoying this lovely SUMMER weather (I try to treasure the sights of beautiful days, knowing that Fall & WINTER are soon to come).

Hugs;

Pammie

SUPER hot here – how about you?

This past week has certainly put our air conditioner to the test – most days High 80’s & 90’s. We’ve had several really hard rain storms which take down the temps. some but . . . right now it’s 79 degrees F. and 60% chance of rain this evening – we’ll see how that goes. Mostly it’s been VERY HOT & VERY MUGGY!

Crockpot 3-ingredient Buffalo Pork Chops
(spicy)
1 1/2 lb. boneless pork chops
1 oz. pkt. Ranch salad dressing mix
1 C. hot sauce (poster used Frank’s Redhot)
–
Additional Ranch salad dressing for dipping
=
Place chops in bottom of crockpot. Sprinkle
dry ranch dressing mix on top & pour hot
sauce over everything.
Cover & cook on Low 3-4 hours (or 1 1/2 – 2
hours on High).
Serves 6

Poster notes you can serve this with a side
of Ranch salad dressing to help cut the heat
if you are sensitive to spicy foods

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

Skinny Poolside Dip

8 oz. cream cheese, room temp.
2 T. dry ranch dressing mix
1 (15.25 oz) can whole kernel corn,
drained
4 oz. green chiles, undrained (poster
used mild)
1 (2.25 oz) can diced olives, drained
1 whole jalapeno pepper, seeded/
diced (leave in seeds if you want it hot)
1/2 C. red bell pepper, seeded/finely
diced
=
Dippers:

Doritos
crackers
chips
corn chips/Scoops
pork rinds
pita chips
celery sticks
red bell pepper sticks
=
In large bowl, using spoon or elec.
mixer, mix cream cheese with dry
ranch dressing. Add drained corn,
undrained chiles, diced olives,
bell pepper & jalapeno – stir until
well combined.

Serve immediately or refrigerate until
ready to serve.
Serves 10

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

Watermelon Salad (with Lime
Vinaigrette)

Salad:

4-5 C. cubed/seeded watermelon (about
half of a large)
1 C. baby cucumbers, sliced into half-
moons (3 small)
1/3 C. thinly sliced red onion
8 oz. container feta cheese, crumbled
2 T. torn fresh mint leaves

Vinaigrette:
(see NOTE below)

1/3 C. fresh squeezed lime juice
(about 6 small limes)
2 T. granulated sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 C. olive oil
=
Place lime juice & sugar in a shaker jar
with tight-fitting lid – shake or stir until
sugar is completely dissolved. Add salt/
pepper & olive oil – shake again until
well mixed.

In large bowl place watermelon, cucumbers,
onion, half the feta cheese & mint leaves –
gently toss to combine. Add about 2/3rds
of vinaigrette – gently toss.
Transfer to a serving plate or bowl. Top
with remaining half of feta cheese &
more mint, if desired.
Drizzle with rest of vinaigrette, if
desired.
Makes 6 Cups

NOTE: a balsamic glaze can be replaced
with the dressing in this recipe. Dressing
can be made a few days ahead & refrigerated.
Baby arugula can be added to the salad

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

Sheet Pan Hawaiian Skewers
(oven method)
Marinade:

1/2 C. BBQ sauce
1-2 T. ketchup
1 tsp. chili powder
1 tsp. cumin
2 tsp. onion flakes
1 tsp. garlic powder
2 tsp. apple cider vinegar
kosher salt/black pepper, to taste

Skewers:

10-12 bamboo skewers (soaked
in water for 30 minutes)
1/2 small pineapple, cut into
cubes
12 oz. ham steaks (can use back
bacon)
1 red bell pepper, seeded, cut
into cubes
1 small red onion, cut into large
cubes
=
Cover a large rimmed sheet
pan with parchment paper.

Place all marinade ingredients in
a large bowl – mix thoroughly.

Thread skewer ingredients onto
skewers. Once all skewers are
threaded, use a kitchen brush
to paint each skewer throughly
with marinade – place on papered
sheet pan. Refrigerate a minimum
of 30 minutes.

Preheat oven 350 degrees F.

Remove skewers from fridge &
paint again with marinade.
Bake skewers 20-25 minutes,
turning occasionally. Serve
with remaining marinade in
a bowl as a dipping sauce.
Makes 10-12 skewers

(recipe: 12tomatoes.com)
—————————
Taco Pasta Salad

1 lb. ground beef
1 pkt. taco seasoning mix
(or 2 T.)
1/2 lb. curly pasta (like rotini,
gemelli or fusilli)
1 bell pepper, seeded/chopped
1/2 red onion, diced
2 C. cherry tomatoes, halved
1 C. Cheddar cheese, shredded
1 (15 oz) can black beans,
drained/rinsed
3/4 C. French or Catalina salad
dressing
1/4 C. sour cream
1 C. tortilla chips or Doritos,
roughly crushed
=
In large pot salted boiling water
cook pasta accordg. to pkg directions.
Drain.

In a skillet brown ground beef over
medium-high heat – drain & add taco
seasoning – (add water accordg. to
seasoning pkt. directions).

In large bowl toss cooked beef, cooked
pasta, bell pepper, onion, tomatoes,
cheese, black beans, dressing & sour
cream.
Add tortilla chips just before serving.
Serves 4-6

(recipe: 12tomatoes.com)
—————————–

Pizza-stuffed Chicken

4 boneless skinless chicken breasts
20 slices pepperoni
1/2 C. thinly sliced bell pepper
6 oz. mozzarella cheese, thinly
sliced/divided
2 tsp. Italian seasoning (or equal
parts garlic powder, dried oregano &
dried basil)
salt/pepper, to taste
2 tsp. olive oil
2 C. marinara sauce
1 T. chopped parsley
–
(16+ wooden toothpicks to secure chicken)
=
Preheat oven 400 degrees F.
Using a sharp knife, cut a pocket into
one side of each chicken breast (do not
cut all the way through)
Place 5 slices pepperoni, 1-2 T. sliced
pepper & 1-2 slices mozz. cheese in each
pocket. (you might have to cut cheese in
half to fit) RESERVE 4 slices cheese to
top chicken later. Use 3-4 toothpicks to
secure & close each chicken breast.
In an oven-safe pan, heat oil over medium-
high heat. Season chicken with Italian
seasoning, salt/pepper.
Place chicken in pan; cook on both sides until
golden brown, 4-5 minutes per side. (you
might have to work in batches depending on
size of pan & chicken breasts). Place all
seared chicken breasts in pan & pour
marinara sauce over top. Top each with
a slice of mozz. cheese.
Bake 20 minutes until chicken is cooked
through & cheese is melted.
Sprinkle tops with parsley & serve.
Serves 4

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

Crockpot Cherry Spice Dump Cake

1 (21 oz) can cherry pie filling
1 (15.25 oz) box spice cake mix
1/2 C. butter, melted
=
vanilla ice cream – optional topping
=
Spray insides of 6 qt. crockpot with
nonstick cooking spray. Spoon pie
filling into crockpot & spread evenly.

In a large microwave-safe bowl, melt
butter. Mix dry cake mix & butter
together until you have a crumble
consistency  – sprinkle evenly over
pie filling.

Cover & cook on High 1 1/2 to 2 hours,
(turning your insert halfway through
cooking time if your crockpot does not
cook evenly.
Serves 10

(recipe: recipesthatcrock.com)
====================

The other day I knit another little bunny & thought maybe I could try using embroidery floss for the face instead of yarn. Got out my (old) embroidery kit & proceeded to make the face. In the same kit was a project I started waaay back when I was teaching embroidery to homeschoolers in 2012! It’s a large heart-shaped wreath composed of fruits & flowers – my original plan was to embroider my favorite Bible verse in the middle of the heart (Proverbs 41:10 “Be still and know that I am God”). I had written it out (in script) and started it SEVERAL times – I didn’t like the way it was coming out so I finally shoved it in the bag & left it . . . for 10 YEARS! Fast-forward to now: I’ve started doing the script again – very slowly but using a magnifying glass for help – we’ll see how it all goes. It’s been a VERY long time . . .

Currently I’m working on the blue/white variegated baby blanket – have a ways to go on that. Started my first (of this season) ‘homeless scarf’. In past years I’ve knit hats & scarves for the homeless. I’ve taken to collecting some worsted-weight, darker yarns for that; the current one is a charcoal gray men’s scarf – easy knitting. (I don’t remember if I posted my ‘mess’ while knitting at the Ice Cream Social last weekend? On Saturday I brought THREE knitting projects – during the day, with all the conversations & people/etc. I managed to MESS UP ALL THREE!) After that I fixed the blue/white baby blanket but completely took out both other projects (small squares I was knitting for another blanket) – they are currently in “Knitting Time Out” – meaning I might (or might not) continue them at a later date.

Hope you’re all in good health & staying cool!

Hugs;

Pammie

I Survived!

KODAK Digital Still Camera

Two days of knitting outside with my friends, 12-4 p.m. We had great weather, 7 of my ladies joined me for the Oakland County Historical & Pioneer Society’s Ice Cream Social. It takes place on the grounds of one of our former governor’s mansion (1847) – lots to see & do; food/music/touring the governor’s mansion & grounds/out buildings. Next event: September 10/11 Fisk Farm Fall Festival which takes place at another historical site – 1876 Farm/house/barn/out buildings. More music/food/crafts/alpacas & sheep, etc. Longer days: 10-5 p.m. and we’re more ‘in the open’ with a small blue tent over us. I’m approaching the President of that historical society to ask for a better location this year: last year was our first time & they located us WAaaaaay at the back of the property next to the local fire department displaying their fire hoses (we got ‘misted’ a LOT) and a AXE THROWER – talk about kind of scary! We’ll see how my query works (or not).

Magic Lemon Pudding

4 1/2 T. butter, softened/divided
1/2 C. sugar
juice of 1 lemon (2-3 T)
zest of 1 lemon
2 eggs, room temp/divided
into yolks & whites
1/4 C. flour
1 C. milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
=
Serving suggestions:
Serve pudding with:
fresh berries
vanilla ice cream
or dust top with powdered sugar
=====
Preheat oven 325 degrees F.
Spray a 1 qt (8 X 8″ inch) baking
dish with nonstick cooking spray.

In a bowl using elec. mixer, cream
sugar & 4 T. together. Add egg yolks,
flour, lemon zest, lemon juice, nutmeg
& vanilla – stir. Slowly add in milk, mixing
the entire time.

In another bowl beat egg whites until
stiff peaks form (about 5 minutes using
an elec. mixer). Fold egg whites slowly
into lemon batter so as to retain as much
air as possible. Fold until mixture is all
one color. Pour batter into prepared dish.

Take a larger baking dish (one big enough to
hold the 8 X 8″ dish with some extra space.
Place batter-filled dish into larger dish. Fill
larger dish with water until it reaches halfway
up the sides of the batter dish.

Bake 40-50 minutes until pudding feels
springy when pressed.
Serves 4-6

(recipe: 12tomatoes.com)
——————————-

Hissy Fit Dip

1 1/2 lb. bacon, cooked/chopped*
1 (16 oz) tub sour cream
1 (8 oz) pkg. Velveeta cheese, cut into
small cubes (or shredded)
1 C. shredded Cheddar cheese
1 (1 oz) pkg. Original Ranch Seasoning &
salad dressing DRY mix
1 T. Worcestershire sauce
=
Suggested dippers:
Corn chips
Scoops
=
Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray.

In large bowl mix cooked bacon &
remaining ingredients – pour into
prepared dish.

Bake 30-40 minutes until bubbly.

Serve with suggested dippers

*can substitute 1 1/2 C. precooked/
chopped bacon for raw bacon

(recipe: plainchicken.com)
———————————

Creamy Chicken Quinoa & Broccoli
Casserole

2 C. chicken broth
1 C. milk
1 tsp. poultry seasoning
1/2 C. flour
2 C. water, divided
1 C. uncooked quinoa, rinsed
1/4 C. cooked, crumbled bacon (optional)
1 lb. boneless skinless chicken breasts
sliced into thin strips
(2 tsp. seasoning – like Emeril’s Essence or
any basic blend you like)
1/4 C. shredded Gruyere cheese (or any kind
of cheese)
3 C. fresh broccoli florets
=
Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Sauce:
In a saucepan bring chicken broth &
1/2 C. milk to a low boil. Whisk the
other 1/2 C. milk with poultry seasoning &
flour – add to boiling liquid – whisk until a
smooth creamy sauce forms.

In large bowl mix sauce, 1 C. water, quinoa
& bacon together – stir to combine; pour
into prepared dish. Lay chicken strips over
quinoa mixture & sprinkle with seasoning.
Bake, uncovered 30 minutes.

(While casserole is baking)
Broccoli:
In a large pot add broccoli & enough enough water
to cover broccoli – bring to a boil. Boil 1 minute
until it turns bright green then drain & run under
cold water.

Remove casserole from oven – check for doneness.
(if needed , bake an additional 10-15 minutes to get
right consistency*) When quinoa & chicken are cooked &
sauce is thickened add broccoli & a little bit of water
(up to 1 C.) until consistency is creamy & smooth &
you can stir it easily in pan. Top with cheese & bake
5 minutes longer to melt cheese.
Serves 6

*You will know the quinoa is done when it’s soft &
looks as if it has popped open, with the germ of the
kernel visible like a little spiral.

(recipe: pinchofyum.com)
——————————

Sheet Pan Shrimp Fajitas

2 T. fajita seasoning*
1 lb. shrimp, peeled/deveined
(poster uses 20/25 count shrimp)
2 T. olive oil, divided
1 yellow bell pepper, seeded/thinly
sliced
1 green bell pepper, seeded/thinly
sliced
1 red bell pepper, seeded/thinly
sliced
1 red onion, thinly sliced
8 flour (or corn) tortillas
1-2 limes, cut into wedges
—
Garnish:
shredded cheese
sour cream
guacamole
pico de gallo
chopped fresh cilantro
==
Preheat oven 425 degrees F.
Place sliced peppers & onions on a
large rimmed sheet pan – drizzle 1 T.
olive oil on top & sprinkle with half
the fajita seasoning – using tongs, toss
to combine. Roast 10-12 minutes until
they start to caramelize around edges.

Push vegetables to the side of pan &
add shrimp to middle. Drizzle on remaining
olive oil & sprinkle remaining fajitas seasoning
on top – toss using tongs then spread out in
an even layer.

Bake an additional 10 minutes until shrimp
have fully cooked. (shrimp are ready when they
are firm to the touch & light pink in color).

Divide peppers, onions, shrimp between
tortillas – squeeze 1 lime wedge over each
serving & top with garnishes of your choice.
Serves 4

*Alternative Fajita Seasoning mix:

Mix together in a small bowl:
1 T. chili powder
1 T. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/8 tsp. kosher salt

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

Sweet Potato Cornbread Muffins

1 C. flour
1 C. yellow cornmeal
4 tsp. baking powder
1 tsp. salt
1/2 C. sugar
1 (16 oz) can
sweet potatoes, drained/mashed
2 eggs
6 T. milk
3 T. oil
=
Preheat oven 425 degrees F.
Spray 18 muffin tins with
nonstick cooking spray – or use
muffin tin liners
=
In a bowl mix flour, cornmeal, baking
powder, salt & sugar.

In another bowl mix sweet potatoes,
eggs, milk & oil.

Mix dry with wet ingredients just until
all is moist (do not over mix). Place
batter into muffin tins.
Bake 15-20 minutes.
Makes 18

(recipe: food.com)
——————————-

Cheesy Zucchini Gratin

1/4 C. unsalted butter
1 C. diced sweet onion
1 clove garlic, minced
4 medium zucchini, sliced into
1/4th inch-thick rounds
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
2 heaping Tablespoons flour
3/4 C. warm milk
3/4 C. sharp Cheddar cheese, shredded/
divided
1 C. butter-type (Ritz) crackers, crushed
2 T. unsalted butter, melted
=
Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray.

In large non-stick skillet melt 1/4 C.
butter over medium heat. Add onion,
cook 6 minutes until softened; add garlic –
saute 1 minute.

Add zucchini to skillet; sprinkle with salt/
pepper, nutmeg & flour. Stir & cook 1 minute.
Add warm milk – stir until mixture begins to
thicken, 1-2 minutes. Remove from heat &
stir in 1/2 C. Chedd. cheese.
Pour mixture into prepared dish & spread
evenly. Top with remaining cheese & crushed
crackers – drizzle melted butter on top.

Bake 18-20 minutes until topping is
golden brown & zucchini is tender.
Remove from oven & allow to cool
at least 15 minutes before serving;
this helps the sauce thicken.
Serves 6

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

Asian Sesame Chicken Pasta Salad

8 oz. (1/2 pkg) bow tie noodles, cooked/
drained
2 C. cooked chicken, shredded or diced
4 C. romaine salad mix
1 (15 oz) can mandarin oranges, drained
1/3 C. sliced almonds, toasted (optional)
1 C. chopped cilantro
1/2 C. green onions, finely chopped
1/2 C. wonton strips or chow mein
noodles, plus more for garnish

Dressing:

1/4 C. wine vinegar
2 1/2 T. soy sauce
1 T. sesame oil
1/4 C. vegetable oil
2 cloves garlic, minced
1 T. fresh ginger, grated
1 T. sesame seeds
1 T. sugar
1/4 tsp. red pepper flakes
=
In medium bowl or measuring cup,
whisk vinegar, soy sauce, sesame oil &
veg. oil. Stir in garlic, ginger, sesame
seeds, sugar & red pepper flakes.

In large bowl combine romaine mix, pasta
& chicken – toss together.
Add mandarin oranges, almonds, cilantro &
green onions – mix until fully incorporated.
Pour dressing over salad & toss again.

Let stand 15-30 minutes.
Add wonton strips/chow mein noodles just
before serving.
Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Sweet Baby Ray’s Crockpot Chicken

4-6 chicken breasts, boneless/skinless
1 bottle Sweet Baby Ray’s bbq sauce (your
choice)
1/4 C. vinegar
1 tsp. red pepper flakes
1/4 C. brown sugar
1 tsp. garlic powder
=
In a bowl mix BBQ sauce with vinegar,
red pepper flakes, brown sugar & garlic
powder.
Place chicken in crockpot (frozen is ok);
pour BBQ mixture over chicken.
Cover & cook on Low 4-6 hours.
Serve chicken with sauce.

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

Strawberry Lemonade Blondies

Batter:

1 C. butter, room temp
3/4 C. sugar
1 egg
1/4 C. lemon juice
2 1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 C. diced fresh strawberries

Glaze:

1 C. powdered sugar
1 T. strawberry puree (2 large
strawberries – see below)
1/2 to 1 T. lemon juice (enough to
thin the glaze to spreadable
consistency)
=
Preheat oven 350 degrees F.
Line a 9 inch square baking pan with
parchment paper with long edges.

In a large bowl mix butter & sugar using
elec. mixer, until fluffy – mix in egg. In
same bowl, beat in lemon juice (Note:
at this point the juice will not fully
incorporate – that’s OK).

In another bowl whisk flour, baking powder &
salt – add to wet ingredients, stirring until well
combined. Gently fold in diced strawberries.
Spread mixture evenly in pan.

Bake 30-35 minutes until edges are golden &
center is set. Cool in pan.

While waiting, prepare Puree:

Cut tops off 2 large strawberries & place
them in a food processor – puree then
strain the puree through a small strainer
to get 1 T. puree.

In medium bowl whisk sugar, puree &
lemon juice until no lumps remain. (If your
glaze is too thin, add a touch more sugar. If
it’s too thick, add more lemon juice).

Spread glaze over cooled blondies. Allow
glaze to set before slicing.
Serves 9

(recipe: 12tomatoes.com)
========================

Looking at our weather, today it’s supposed to get up to 81, then Tuesday 84 & Wednesday 91! (after that it’s showers for the next few days).

Hope you are staying cool & healthy!

Hugs;

Pammie