Almost Fall

Our weather has really shown us that it can get COLDER when it wants to – today it was a HIGH of 58 degrees F. with a little sun (not even enough to wear sunglasses!)

Sorry I haven’t posted lately – don’t really have a good excuse – visited a friend at a nursing care facility today, did a little grocery shopping & stopped at a Salvation Army in search of a wooden cutting board (no luck). Tomorrow will be the second day this week of my going back to babysitting. Monday I had a rather easy day but tomorrow is going to be longer and with a longer period with BOTH kids. (3 – 10 ? ? ? ?). At least I have Saturday off and, if it’s somewhat warm, I can go knit in the park with my friends. Last Saturday turned out to be cold/windy/rainy so that was a no-go. I DID get a confirmation for our Detroit Veterans Hospital’s Annual Baby shower! YAY! Took me some time but finally was able to contact the NEW lady in charge and she’s really excited about it – we’re going for a date close to NEXT YEAR’S Mother’s Day. (I know that my ladies already have a LOT of baby items they’ve been working on so I can’t even imagine the total count for this next one!) We were ‘supposed’ to have the shower ‘hand off’ end of August but then our old friend who was in charge up & retired – no contact/no information – nada. . . sigh.

Baked Apple Cider Donghnut Muffins

Muffins:

1 1/4 C. apple cider
2 C. flour
1 1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 C. unsalted butter, melted
1 large egg
2/3 C. milk, room temp.
1/3 C. dark brown sugar
1/3 C. granulated sugar
1 tsp. vanilla

Topping:

3/4 C. granulated sugar
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. nutmeg
1/2 C. unsalted butter, melted
=
Preheat oven 350 degrees F.
Line a 12-count muffin tin with baking
cups.

In small saucepan simmer cider over
lot heat 15-20 minutes until reduced
to 3/4 C.  Remove from heat & set aside
to cool at least 10 minutes.

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

In medium bowl whisk butter, egg, milk,
sugars & vanilla – add to dry ingredients
along with cooled/reduced cider – stir
until smooth.

Fill baking cups 3/4ths full.
Bake 18-20 minutes until a toothpick
inserted into center of a muffin comes
out clean. Cool 2-3 minutes on wire rack.

Topping:

In a pie plate combine sugar, cinnamon,
cardamom & nutmeg. Dip muffin tops
in melted butter then into sugar mixture.
Transfer to a wire rack to cool completely.

Muffins will keep 3-4 days in an airtight
container at room temperature (OR)
can be frozen up to 3 months

(recipe: mymagazine.us)
———————————

Easy Oven-baked Pork Chops

6 boneless pork chops (1 inch thick, ea)
2 T. olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In small bowl mix seasonings.
Place chops in prepared dish. Drizzle
olive oil on top & spread to cover chops.
Sprinkle seasoning on top & spread to
cover chops.

Bake 15-20 minutes until pork reaches
145 degrees F. internally (using a thermometer).
Let chops stand 5 minutes before serving.
Serve warm.
Serves 6

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

Creamy Pasta/Asparagus & Bacon

8 slices bacon, chopped
8 oz. Baby Bella mushrooms, sliced
4 C. chicken broth
3 C. milk, divided (2 C & 1 C)
12 oz. farfalle pasta (bowtie) –
can use penne
1 lb. fresh asparagus, trim rough
ends & cut into 1-inch pieces
salt/black pepper, to taste
4 oz. cream cheese, softened
2 T. flour
1/2 C. Parmesan cheese, shredded or
freshly grated
=
Cook pasta about 3 minutes less than
al dente – drain & rinse under cold water.

In a 12-inch skillet cook bacon until crisp;
transfer to a paper towel-lined plate. Pour
bacon grease in a bowl (you will need some
later)

Using same pan as bacon, heat to medium
heat; add mushrooms, season lightly with
salt/black pepper. Cook 4-5 minutes until
browned & liquid is mostly evaporated –
transfer to bacon plate.

In large pot add broth, 2 C. milk, cooked
pasta, 1/2 tsp. salt, 1/4 tsp. black pepper –
bring to a vigorous simmer – cook 8-9
minutes, stirring occasionally – adjust heat
so mixture simmers but doesn’t stick to
bottom of pot. Stir in asparagus – cook
4-5 minutes until asparagus is tender &
pasta is al dente but still slightly firm.
(There will be a bit of liquid left).

In a blender combine 1 C. milk, cream
cheese & flour – blend until smooth. Slowly
add mixture to pot while stirring quickly
to combine – simmer a few minutes until
sauce has thickened.

Remove pot from heat; reserve a bit of
bacon for garnish – stir rest of bacon with
mushrooms into sauce – stir in Parm. cheese.
Plate pasta & garnish with bacon & more
Parm. cheese, if desired.
Serves 4

(recipe: bestskinny.com)
———————————-

Crockpot Chicken Dumplin’ Veggie Soup

1 (10 3/4 oz) can cream of chicken soup
4 C. chicken broth
4 boneless,skinless chicken breasts
2 (15 oz, ea) cans mixed vegetables
2 (12 oz, ea) tubes refrigerated biscuits
=
In a large microwaveable bowl add soup &
broth – whisk & microwave 1-2 minutes until
smooth; place in crockpot with chicken & veggies.

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

About 45 minutes to 1 hour before serving, turn
crockpot to High heat. Using 2 forks, shred chicken
into bite-sized pieces.

Cut biscuits into quarters & place in crockpot – mix
well.

Cover & cook about 35 minutes until dumplings are
done.
Stir & serve.
Serves 4

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

Zucchini Gratin with Yellow Squash

2 T. butter
1/2 onion, thinly sliced
1 small zucchini, slice into rounds
(1/8 to 1/4 inch thick)*1 small yellow squash, sliced into
rounds 1/8th to 1/4 inch thick
2 large cloves garlic, minced
1/2 C. heavy cream
1/4 C. grated Parmesan cheese
1 C. shredded smoked Gouda cheese
=
Preheat oven 450 degrees F.

Melt butter in an oven-proof skillet over
medium heat. Add onion & cook until edges
start to brown (about 5 min.) Add garlic –
cook 1 minute. Add cream & simmer until
bubbly & starting to thicken. Slowly stir in
Parmesan. Add zucchini & yellow squash –
cook 4-5 minutes.

Sprinkle top with Gouda cheese &
bake in oven 15-20 minutes until cheese
is golden brown.
Serves 4

*Poster notes she used small zucchini &
squash – if you have larger squash she
suggests doubling the cream & Parmesan.
Large zucchini are sometimes a little
tougher & may require additional
simmering and/or baking time.

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

Lime & Ginger Grilled Salmon

2 lb. salmon fillet
2 T. fresh ginger, peeled/minced
2 T. lime zest
1/2 tsp. lime juice
1/2 tsp. salt
1/2 tsp. black pepper
2 T. butter, melted (or olive oil)
–
Preheat grill to medium-high (350 to 400
degrees F.). Sprinkle salmon with ginger,
lime zest, salt/pepper. In a small bowl
combine butter or olive oil & lime juice.
Brush salmon with mixture.
Grill about 5 minutes on each side
until salmon flakes easily with a fork.
Serves 4

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

Dutch Oven Cheesy Potatoes
(can be made on stove top if
you don’t have a Dutch oven)

NOTE: Serves 20
8 lb. russet potatoes, peeled, thinly
sliced
10 slices bacon, chopped
1 large onion, diced
1/2 C. butter
salt/black pepper
1 (16 oz) tub sour cream
2 C. Cheddar cheese, shredded
=
Heat Dutch oven over medium-high
heat. Add chopped bacon – when
bacon has cooked a few minutes,
add onion – cook until bacon is
slightly crisp & onions are almost
translucent. Add 3-4 T. butter – stir
& let melt. Add sliced potatoes – stir
to incorporate. Add 2-3 more T. butter
& a generous helping of salt/black pepper.
Stir again so they are evenly distributed.

Cover with lid & cook about 20 minutes –
lifting lid & stirring a few times during
cooking. Watch potatoes on bottom of
pan – so they don’t burn.

When potatoes are fork-tender, add sour
cream – stir to incorporate. Sprinkle
Cheddar cheese on top & cover with lid-
remove from heat.

Once cheese has melted & sour cream is
heated through they can be served.
Serves 20

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

Creamy Broccoli Pasta Salad

1 1/4 C. (3 oz) uncooked rotini pasta (spiral-
shaped)
1/4 C. sour cream
2 T. grated Parmesan cheese
1 T. mayonnaise
1 T. milk
1 clove garlic, minced
3/4 C. fresh broccoli florets
3/4 C. Italian plum tomatoes, cut in half
1 medium carrot, finely shredded (1/2 C.)
1 T. chopped fresh basil
=
Cook pasta to desired doneness
accordg. to directions on pkg. – drain,
rinse under cold water until cool.

In small bowl combine sour cream, cheese,
mayo, milk & garlic – blend well.

In large bowl combine broccoli, tomatoes,
carrot & basil. Add cooked/cooled pasta –
mix well.
Add sour cream mixture – toss gently to
mix thoroughly. Serve immediately or
cover & refrigerate until ready to serve.
Serves 6

(recipe: food.com)
——————————

Chocolate Loaf Cake

8 T. unsalted butter, room temp.
1 1/2 C. sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 tsp. baking powder
2/3 C. cocoa (regular or Dutch process)
3 eggs
1 1/4 C. flour
3/4 C. lukewarm milk
1/4 C. chocolate chips
=
Preheat oven 350 degrees F.
Lightly spray a 9 X 5″ or 8.5 X 4.5″
loaf pan with nonstick cooking spray.
(NOTE: smaller pan will produce a higher
dome & take maximum baking time)

In medium bowl using elec. mixer beat
butter, sugar, salt, vanilla, baking powder &
cocoa – mixture will look lumpy.
Add eggs, one-at-a-time, beating well after
each addition. Scrape down sides of bowl
during mixing. On Low speed, add half flour.
Add all milk, beating on Low. Add rest of
flour, beating until well mixed – pour into
prepared pan & smooth top. Sprinkle top
with chocolate chips.

Bake 60-70 minutes until a toothpick
inserted into center of loaf comes out
clean.

Remove from oven & loosen edges of loaf
using a spatula or knife. Cool 10 minutes
in pan then turn out onto a wire rack to
cool completely.
Makes 1 loaf

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

Hope you have been having a good week so far – my Sister-in-Law lives in Florida and we called her yesterday – they are safe. It’s scary when the weather can totally change your life very quickly.

Hope all of you are SAFE and healthy;

Hugs;

Pammie

and finally – CHILLY weather!

After a doozy of a rain/hail storm yesterday today our temps. dropped, as expected. Right now (4 p.m.) it’s a ‘balmy’ 60 degrees & overcast. Supposed to be cruising the 60’s all week – that won’t be much fun come Saturday when we knit in the park! (Won’t be the first time, though)

Assuming that SOME of you still have Summer-like weather, will post some of my last Summer recipes:

Fresh Peaches ‘n Cream Cheese Pie
(makes 2 pies)

Peach Topping:

1/2 C. water
3 T. cornstarch
2 large peaches, peeled/smashed
1 C. sugar
1/2 tsp. almond extract
2 T. butter
8 peaches, peeled/sliced

Crust:

3 C. graham cracker crumbs (about
2 pkgs)
7 T. butter, melted
1/2 C. sugar
1/8 tsp. cinnamon
dash salt

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (16 oz) tub Cool Whip, thawed
2 C. powdered sugar
2 tsp. vanilla
dash salt
=
Topping:

Place cornstarch in a small bowl & pour
water on top – stir until combined.

In separate bowl smash 2 peaches & place
into a medium saucepan with sugar, almond
extract, butter & cornstarch mixture – stir well.
Heat over medium-high heat letting it come to
a boil while stirring. Let cook 2 minutes until
thick. Set aside to cool.

Crust:

Place all crust ingredients in medium bowl-
mix to combine. Divide mixture in half &
press each half into a 9 inch pie plate. (you
can use a measuring cup ‘bottom’ to press
mixture into plate.)

Filling:

In large bowl using elec. mixer, beat cream
cheese until smooth. Add sugar, vanilla, dash
salt – beat until smooth. Add thawed Cool
Whip – blend until fluffy. Pour half mixture
into each crust, evenly. Add rest of fresh
peaches to mixture & stir to combine -pour
mixture on top of each pie, evenly.

Wrap each pie with plastic wrap & refrigerate
at least 1 hour.
Makes 2 pies

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

Grilled Hawaiian Pork Chops

Hawaiian Sauce:

6 oz. pineapple juice
1/3 C. soy sauce
1/3 C. rice vinegar
2/3 C. brown sugar
1/4 C. plus 2 T. water
2 1/2 T. corn starch
=
4 boneless pork chops, center cut
1 yellow onion, chopped into
small chunks
1 red pepper, seeded, chopped
into small chunks
1 small zucchini, chopped into
small chunks

olive oil
salt/pepper
===
Preheat grill

Place all sauce ingredients in a
medium pan – stir well. Bring
to a boil over medium heat –
it will thicken as it boils. Remove
from heat.

Take 2 large pieces of foil & lay
one on top of the other (forming
a plus sign shape). Fold foil into a
little bowl shape, with a flat center
& sides that come up about 2 inches.
Place all chopped veggies in bowl.

Lay a strip of foil over grill grates &
carefully pour some olive oil on foil.
Pour some olive oil on veggies as well –
place ‘bowl’ on grill. Lay chops next to
bowl & lightly sprinkle with salt/pepper.
Turn grill heat to Medium-high – close lid.

Turn chops over when the underside is
golden brown & the pink is beginning to
disappear from the top. Pour some of
Hawaiian Sauce over veggies then drizzle
some over chops. Let meat cook through &
veggies become crisp-tender. Remove both
from grill & allow meat to stand 5 minutes
before cutting.
Serves 4

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

Grilled Vegetable Salad
(grill basket required)
NOTE: recipe did NOT include
how hot to have the grill

Marinade:

1/3 C. balsamic vinegar
2 T. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. molasses (can substitute
dark Karo syrup)

Salad:
1/2 lb. carrot, scraped
1 red pepper, seeded/cut into
large pieces
1 yellow pepper, seeded/cut into
large pieces
2 zucchini, cut into large pieces
2 yellow squash, cut into large pieces
1 large onion, cut into large pieces
=
Place all marinade ingredients in a large
ziplock bag. Add vegetables – seal bag &
rotate to coat veggies. Let stand 30
minutes, tossing occasionally.

Drain vegetables, reserving marinade
mixture.

Salt & pepper veggies to taste then
arrange vegetables in a grill basket. Cook,
covered with grill lid, 15-20 minutes.
Return grilled veggies to reserved marinade,
tossing gently.

Eat immediately or refrigerate leftovers
overnight.
Serves 4-6

(recipe: food.com)
———————————

Crockpot Sweet Spicy Bites

1 (16 oz) pkg. bacon, sliced in half &
divided
2 1/2 lb. boneless skinless chicken cut
into equal pieces to match the number
of bacon half-slices you have
1 C. brown sugar, packed
1 T. chili powder
=
Wrap one-half bacon slice around a
piece of chicken & place in bottom
of 6 qt crockpot – repeat with all
chicken/bacon.

In small bowl mix brown sugar & chili
powder – sprinkle evenly on top of
wrapped bites.

Cover & cook on Low 1 1/2 – 2 hours

Cover a rimmed baking sheet with
foil & place chicken bites on pan;
drizzle juices from crock pot on top.

Turn on broiler &  Broil on High
2-3 minutes, watching continually,
to crisp up bacon. (you can use
the cooking juices as a dip for the
bites)
Serves 10

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

Chicken/Spinach & Mushroom Dish

6 thinly sliced chicken breasts (can
use turkey)
1 tub green onion cream cheese spread,
softened
1/4 C. olive oil
1/2 C. chicken broth (can use water)
1 large pkg. fresh sliced mushrooms,
(can use canned – but drain well)
1 small bag fresh baby spinach
dash herb & garlic seasoning (Weber
brand)
dash black pepper
8 oz. shredded mozzarella cheese
=
Preheat oven 375 degrees F.

In a skillet lay chicken in single layer &
top with mushrooms & spinach – sprinkle
with seasonings.

In a large bowl add softened cream cheese –
whisk in olive oil & chicken broth – pour
over chicken in skillet. Cover with foil but
do not seal.

Place in oven & bake 20 minutes.
Remove foil & bake 20-25 minutes more.
Sprinkle mozz. cheese on top & bake
10 more minutes until cheese starts to
brown.
Let stand 10 minutes then serve
Serves 4

(recipe: bestskinny.com)
————————

Zucchini Fries

3 small zucchini
2 eggs
1 pinch salt
ground black pepper
2 C. panko bread crumbs
1/2 C. grated Parmesan cheese
=
Ranch dressing – for dipping
=
Preheat oven 425 degrees F.

Slice zucchini into 3-inch length
by 1/2 inch thick strips (fries). In
a bowl add salt, 3 dashes pepper &
eggs – beat well.

Line a baking sheet with parchment
paper.

In a pie plate mix panko & Parm. cheese.
Working in batches, drop some zucchini
strips into beaten eggs – remove, shaking
off excess then roll in panko mixture, pressing
gently to coat well – transfer to baking sheet &
repeat with rest of ingredients.

Bake, rotating sheets & turning zucchini
fries halfway through baking time until
golden brown & crispy, about 20-25 minutes.
Serve immediately with ranch dressing for
dipping.

(recipe: Pinterest )
—————————–

Baked Chicken & Zucchini

1 large egg
3/4 tsp. salt, divided
1/8 tsp. black pepper
1 C. dry bread crumbs
4 boneless, skinless chicken breast
halves (6 oz, ea)
4 T. olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 C. shredded mozzarella cheese, divided
2 tsp. minced fresh basil
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a pie plate or shallow bowl beat egg,
water, 1/2 tsp. salt & black pepper. Set
aside 2 T. bread crumbs.
Place remaining bread crumbs in a pie plate.
Dip chicken into egg mixture then in bread
crumbs – coating well.

In a large skillet heat 2 T. oil until hot;
cook chicken 2-3 minutes per side until golden
brown. Remove & set aside.

In same skillet saute zucchini in remaining
oil until crisp-tender; drain; transfer to
prepared baking dish. Sprinkle reserved
bread crumbs over zucchini & top with
tomato slices. Sprinkle with 2/3 C. mozzarella
cheese, basil & remaining salt. Top with chicken.

Cover & bake 25 minutes until chicken reaches
170 degrees F. Uncover; sprinkle top with
remaining cheese. Bake until cheese melts,
about 10 minutes longer.
Serves 4

(recipe: tasteofhome.com)
——————————-

Crockpot Apple Dumplings

3 cans crescent rolls (total 24 rolls)
3 apples, cored/peeled/sliced
1 (12 oz) can Mountain Dew pop (
or equivalent – poster uses Kroger’s
Citrus Drop)
1 C. butter
1 1/2 C. sugar
1 T. cinnamon
–
Spray insides of crockpot with
nonstick cooking spray. Open
crescent rolls & place 1 roll
around 1 apple slice, starting with
small end of roll & place into
crockpot – repeat with rest of
rolls/apples.* In a microwave-safe
bowl, slice butter; add sugar &
cinnamon –  heat until better is
melted (about 1 minute) – mix well
then pour over dumplings in crockpot.
Pour Mountain Dew around edges &
in between rows of dumplings**.
Cover & cook on High 4-6 hours.
Makes 24 dumplings.

*Poster notes that she sometimes has
a few extra apple slices left

**If you pour the Mountain Dew on top
of dumplings, the cinnamon/sugar
mixture won’t stay on top.

(recipe: recipesthatcrock.com)

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

Plodding along on the 3-month baby sweater for my very tiny granddaughter. I have about an hour left on it – finish the front then sew it all together. I will decide when that’s done if I’m going to do a very small crochet trim around the neckline – we’ll see. It’s a baby blue so trim might be white.

Hope you’re having a good day –

Hugs;

Pammie

---

Today is another really gorgeous SUMMER-like day – temps in the 80’s, sunny & breezy – just MY KIND OF DAY!!!

The weekend was pretty busy – Saturday was my knit group’s Yarn Swap. Twelve ladies participated and we had a TON of garbage bagfuls of yarn to donate to other groups. (I was really good: only took enough yarn for 4 projects). Sunday was almost all-day church: First Sunday School & church followed by our Sunday School class ‘Soup & Sandwiches Luncheon’ – that went really well – TONS OF FOOD/great choices. We had enough leftovers (I made 2 kinds of croissant sandwiches) that I didn’t have to cook dinner last night OR tonight! Choir practice resumed at 4:45, then church & a congregational meeting 6-7 p.m. By the time I got home I was MORE than ready for my jammies!

Currently attempting to knit a BEGINNER (knitter) baby sweater for size 3 months. I have it about 3/4ths done BUT I’m kind of stuck on the pattern directions – think I’ll take it to knit group tomorrow night for some clarity from more experienced ladies. Started another ‘homeless’ scarf with some of the Yarn Swap yarn; managed to find 3 skeins of a dark blue/silver thread mixed in yarn – enough to probably make 2 scarves – we’ll see.

==

Ann’s Apple Cake

3 eggs
1 3/4 C. sugar
1 C. vegetable oil
2 C. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
3 C. peeled, thinly sliced apples(tart,
like Granny Smith)
1 C. chopped walnuts
–
Optional: powdered sugar
vanilla ice cream
==
Preheat oven 350 degrees F.
spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl beat eggs, sugar & oil
until light & fluffy. Stir in flour,
cinnamon, salt & baking soda. Gently
fold in apples & nuts – pour into
baking pan & smooth top evenly.

Bake 45 minutes until a toothpick
inserted into center comes out clean.
Sprinkle top with powdered sugar while
warm.
Serves 16

Serve with vanilla ice cream (optional).
Store leftovers in an airtight container

(recipe: readerthoughtsmagazine)
———————————

Grilled Lemon Chicken & Potatoes in Foil

9 small Yukon Gold potatoes, remove
peels from HALF of each potato
4 boneless skinless chicken breasts
(about 3 lb)
3 T. olive oil, divided
1 T. Dijon mustard
1 T. whole grain mustard
1/2 tsp. ground thyme
1/2 tsp. ground rosemary
2 lemons – (zest from 1 lemon,
slices from both-see below)
salt/black pepper
2 T. fresh parsley, chopped (optional)
=
Slice potatoes into 1/4″ slices.
Filet each chicken breast by carefully
sticking a sharp knife into thickest
portion of breast & cutting it into 2
pieces (this helps the chicken stay
tender & cook more quickly).

In small bowl combine 2 T. olive oil,
Dijon & whole-grain mustards, thyme,
rosemary & zest of 1 lemon – mix well
to combine.

Cut EIGHT (12 inch) squares foil

Preheat grill 350 degrees F.

Place 1/8th potatoes in center of each
piece – drizzle with olive oil/sprinkle
with salt/pepper. Place 1 piece of
chicken on top of potatoes – brush
front & back of chicken with mustard
mixture. Place 2 slices lemon on chicken
& drizzle with a bit of olive oil. Fold left
& right sides of foil into center, pinching
them together. Roll this portion of the foil
down until it comes close to the chicken,
sealing packet – repeat with rest of foil,
chicken & potatoes, etc.

Carefully place foil packets on grill with
seam sides up. Grill about 15-20 minutes
until chicken is no longer pink & potatoes
are fork-tender. (Be sure you don’t have
your grill heat up too high – you don’t
want the potatoes to burn before the
chicken is cooked through).

Remove packets from grill & allow to
rest 5 minutes before opening. Sprinkle
with fresh parsley & serve.
Makes 8 servings

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

Vegetarian Taco Pasta Salad

1 (18 oz) pkg. curly pasta, cooked/
drained & cooled (Radiatore)
===============

(dried chipotle powder)
=========
2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15 oz, ea) cans dark red kidney
beans, drained/rinsed
2 (15 oz, ea) cans whole kernel
corn, drained
3-4 green onions, chopped
1/2 red bell pepper, seeded/chopped
2 tsp. minced garlic
1/4 red onion, chopped
Mexican-blend cheese – as much
as you desire
2 (15 oz, ea) cans diced tomatoes with
jalapenos, drained/squeezed
sliced black olives, drained –
optional – amount accordg. to taste

Sauce:
1 (16 oz) bottle Ranch salad dressing
1 (1 1/4 oz) pkt. Hot & Spicy Taco
seasoning mix
1/4 C. Italian salad dressing
1 tsp. seeded/chopped jalapeno
=========
Place cooked/chilled/drained pasta in
large bowl. Add black beans, kidney
beans, corn, green onions, bell pepper,
garlic, red onion, tomatoes, black olives
if using.

Sauce:

In a bowl mix Ranch dressing, taco
seasoning mix, Italian salad dressing &
jalapenos – mix thoroughly. Sprinkle
chipotle seasoning on it & mix – to
taste.
——-
Mix salad with sauce thoroughly.
Chill 1 hour (poster says it is better
the longer it ages – can be made 1-2
days ahead
Serves 12-14

NOTE: You will probably have more
sauce than needed – poster uses it
as a dip with chips & cheese.

(recipe: food.com)
—————————–

Veggie Potato Salad

3 lb. potatoes, peeling optional
3/4 C. Italian salad dressing
3/4 C. sliced green onions
1 C. chopped red or green bell
pepper, seeded (about 1 medium)
3/4 C. sliced black olives
1 C. seeded/chopped cucumber (about
1 medium, peeled or unpeeled)
1/2 to 2/3 C. shredded carrots
1 C. frozen green peas, thawed
4 hard boiled eggs, chopped
1 C. mayonnaise
1/2 C. sour cream or plain Greek yogurt
1 tsp. yellow mustard
1/2 tsp. salt
dash black pepper
===
Optional garnish: chopped fresh parsley
=
Place potatoes in a large pot – cover with
water & bring to a boil. Cook about 30
minutes until fork -tender. Let cool then
cut into small chunks.

In large bowl add potato chunks & toss
with Ital. dressing. Add in green onion,
bell pepper, black olives, cucumber, carrots,
peas & eggs – toss well to distribute evenly.

In small bowl mix mayo, sour cream/yogurt,
mustard, salt/pepper. Mix this into potato/
veggie mixture & toss to coat evenly.
Refrigerate until ready to serve.
Serves 10

(recipe: nancy-c.com)
—————————

Crockpot  3-Ingredient Ranch Pork Chops

4-6 boneless pork chops (they can be
frozen)
1 stick butter (or margarine)
1 pkt. Ranch seasoning mix
=
Place chops in crockpot. Place butter
on top & sprinkle dry Ranch dressing mix
on top.

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

Once cooked, serve with buttery sauce on top.
Serves 4-6

(recipe: eatingonadime.com)
————————-

Food Truck Hawaiian Mac Salad

Dressing:

2 C. Half & Half cream
2 C. mayonnaise
1/4 C. finely grated yellow onion
2 tsp. granulated sugar
1 tsp. salt
1 tsp. black pepper

Salad:

1 lb. dried elbow macaroni
1/4 C. apple cider vinegar
2 carrots, finely grated
1/4 C. celery, finely diced
=
Dressing:

In medium bowl whisk Half & Half, mayo,
grated onion, sugar, salt/pepper – chill until
ready to use.

In large pot of salted boiling water, cook
macaroni – add 5 minutes to time on box
instructions – overcooking the pasta helps
it absorb the dressing. Drain then add back
to pot. Add vinegar & stir until absorbed.
Cover pot & set aside to come down to
room temp – at least 20 minutes.

Once pasta has rested 20 minutes, add half
the dressing – stir to combine. Cover again
& let cool 20 minutes more.

Add in remaining dressing along with carrots
& celery. Adjust seasoning as needed & chill
until ready to use, at least 2 hours.
Serves 9

(recipe: 12tomatoes.com)
————————-

Creamy Pea Salad

2 (16 oz, ea) pkgs. frozen peas,
thawed/drained
1/2 to 1 C. diced Cheddar cheese
1/2 to 1 C. diced Mozzarella cheese
1/4 C. red onion, finely chopped
1 C. Miracle Whip or mayonnaise
salt/black pepper – to taste
1/2 lb. bacon – cooked/crumbled
=
In large bowl combine all ingredients –
mix well. Refrigerate until ready to
serve. Serves 10

NOTE: Ideas for other additions:

chopped hard boiled eggs
any bell peppers, chopped
cayenne
diced celery
water chestnuts
garlic or garlic powder
change Mir. Whip/mayo with Greek
yogurt or ranch dressing
Canadian bacon or ham instead of bacon
substitute chopped green onion or Vidalia
onion instead of red onion

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

Creamy Pea Salad

2 (16 oz, ea) pkgs. frozen peas,
thawed/drained
1/2 to 1 C. diced Cheddar cheese
1/2 to 1 C. diced Mozzarella cheese
1/4 C. red onion, finely chopped
1 C. Miracle Whip or mayonnaise
salt/black pepper – to taste
1/2 lb. bacon – cooked/crumbled
=
In large bowl combine all ingredients –
mix well. Refrigerate until ready to
serve. Serves 10

NOTE: Ideas for other additions:

chopped hard boiled eggs
any bell peppers, chopped
cayenne
diced celery
water chestnuts
garlic or garlic powder
change Mir. Whip/mayo with Greek
yogurt or ranch dressing
Canadian bacon or ham instead of bacon
substitute chopped green onion or Vidalia
onion instead of red onion

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

Chocolate-Orange Zucchini Cake

1/2 C. plus 2 T. baking cocoa, divided
2 1/2 C. plus 2 T. flour, divided
1/2 C. butter
2 C. sugar
3 eggs
2 tsp. vanilla
zest of 1 orange
1/2 C. milk
3 T. canola oil
3 C. peeled/shredded zucchini
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
=
Garnish: baking cocoa
=
Preheat oven 350 degrees F.
Spray a 10-inch Bundt pan with nonstick
cooking spray.

In a small bowl mix 2 T. cocoa with 2 T.
flour – dust inside of pan with mixture;
shake out any extra.

In large bowl using elec. mixer on
medium speed, beat butter & sugar. Add
eggs, one-at-a-time, beating well after
each addition. Stir in vanilla, orange zest
& milk.

In a separate bowl combine remaining
cocoa & oil – mix thoroughly. Add cocoa
mixture to butter mixture; stir well. Fold
in zucchini. Add remaining flour & other
ingredients – beat on Low speed until
well blended. Pour batter into prepared pan.

Bake 1 hour, until a wooden toothpick
inserted into cake comes out clean.

Cook in pan 10 minutes; remove to a
cake plate. Cool completely. Dust top of
cake with baking cocoa & serve.
Serves 12

(recipe: gooseberrypatch.com)

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

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

Hugs;

Pammie

Happy Thursday!

It’s a quiet day here – about 74 degrees, sunny & breezy. The weather looks like it will be nice for the next few days; Saturday it’s supposed to get up to 85! (That’s the day we’re doing the Yarn Swap in the park – might get a bit HOT!) I got to sorting my ‘stash’ of yarn today and went through what I call my ‘homeless’ yarns – worsted weights that I use for knitting hats & scarves for homeless people. My intention was to THIN OUT some of it – instead I found two different sets of yarn & started knitting two different hats – one mens one ladies – oh well . . . so much for an obsession!

Looking at the calender: tomorrow will be my very FIRST babysitting with the new 1-month old granddaughter. I asked her mom if she could use a few hours to herself & she answered “OH MY, YES!” So I’m going over there around noon – hopefully only for a few hours; I want to get to know her BEFORE we add my ‘rather rambunctious’ 5 yr old grandson to the mix for babysitting!

This is the ‘in between’ weather – in between SUMMER GRILLING/BBQ and Fall cooking – makes for posting recipes a little difficult but I’ll try to cover all bases as best I can.

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

Crockpot Cinnamon Roll French Toast

3/4 C. chopped pecans
2/3 C. packed brown sugar
1/2 C. butter, melted
1/2 C. plain Greek yogurt or sour cream
1 tsp. vanilla
2 (12 oz, ea) tubes Pillsbury Cinnamon
Rolls, quartered
=
Spray insides of 6 qt. crockpot with
nonstick cooking spray.

In a large bowl combine all ingredients
EXCEPT cinnamon rolls. Reserve icing
packets from rolls. Quarter rolls & toss
in mixture to coat. Pour mixture into
crockpot & spread evenly.

Cover & cook on Low 2 1/2 to 4 hours,
until sides are golden brown & rolls are
set.

Drizzle icing packets on top & serve.
Serves 6-8

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

Mexican-style Cole Slaw

1 (14 oz) bag coleslaw mix
1/2 red bell pepper, seeded/diced
1/2 orange bell pepper, seeded/diced
3/4 C. mayonnaise
1/3 C. sour cream
1 (13.75 oz) can black beans,
drained/rinsed
1 (13.75 oz) can whole kernel corn,
drained
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/minced
1 pkg. taco seasoning mix
2 T. lime juice
=
In large bowl mix coleslaw mix, red/orange
peppers, black beans, corn, cilantro &
jalapeno pepper.

In separate bowl combine mayo, sour cream,
taco seasoning & lime juice – stir this mixture
into coleslaw mixture – stir to combine.
Serves 8-10

Suggestion: stir in some tortilla strips just
before serving

(recipe: lemontreedwelling)
—————————

Honey-baked Chicken Breasts

2-4 boneless chicken breasts (can use
thighs or legs)
2 C. corn flakes, crushed
1/3 C. honey
salt/black pepper
=
Preheat oven 375 degrees F.
Spray a 8 X 8″ or 9 X 9″ baking
dish with nonstick cooking spray.

Place corn flakes in a ziplock bag – crush
as fine as you can get them; pour into
a pie plate.

In a shallow bowl place honey. Dip
chicken in honey, making sure it’s
fully coated then dip in cornflake crumbs-
place in prepared baking dish.

Bake until internal temperature of chicken
reaches 165 degrees F. on an instant-read
oven thermometer. Baking time will
depend on size of chicken breast you use.

Serves 4

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

Grilled Greek Chicken Kabobs
with (Tzatziki) Creamy Cucumber Sauce
(1 hour refrigeration for sauce)
Tzatziki Sauce:
1 C. sour cream
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
2 cucumbers, peeled/seeded/
chopped
1 1/2 T. lemon juice (can use bottled)
1/2 tsp. minced garlic
1 tsp. salt
3/4 tsp. garlic salt
1/2 tsp. dill
1/2 tsp. black pepper

Grilled Greek Chicken Kabobs:

3/4 C. olive oil
1/2 C. lemon juice (can use bottled)
1 T. oregano
1 T. salt
2 tsp. garlic powder
2 tsp. black pepper
3 lb. chicken, skinned/cut into
2-inch cubes
1 red onion, cut into 2″ pieces
20 mini-bell peppers (about 2 lb),
remove seeds/tops & cut peppers
into 2 inch pieces
=
10-12 skewers (if wooden, soak in
water before using)
=
Sauce:

Place all sauce ingredients in a
blender – blend until smooth & creamy.
Cover & refrigerate at least 1 hour.

Preheat grill 350 degrees F.

In medium bowl add olive oil, lemon
juice, oregano, salt, garlic powder &
2 tsp. black pepper – stir to combine.

Place chicken & vegetables on skewers &
place skewers on a large rimmed cookie
sheet. Drizzle oil & lemon mixture on top
of each chicken piece. Turn skewers to
be sure all chicken has some seasoning
on it.

Place a large piece of foil on grill & spray
with nonstick cooking spray. Lay kabobs
evenly on foil. Cook about 2 minutes on
each of their FOUR sides for a total of
12 minutes. (Make sure chicken is cooked
through before removing from grill)

Once cooked through, place on a clean
platter & cover loosely with foil. Let stand
5 minutes before serving.
Serves 6-8

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

Italian Tortellini Pasta Salad

1 (1 1/2 lb) container fresh tortellini
1 (6 oz) can medium pitted black olives,
drained
1 (12 oz) can marinated artichoke hearts,
drained & chopped into 1″ pieces
1 small zucchini, chopped
3 small tomatoes, chopped
1/2 red onion, cut into 1-2 inch pieces
5 oz. matchstick carrots
5 sticks string cheese, cut into
cubes
1/2 C. Parmesan cheese, grated
=
Zesty Italian salad dressing
=
Cook tortellini accordg. to pkg.
directions. Drain in a colander &
pour cold water over pasta until
it has cooled down – pour into
a large salad bowl.

Add olives, artichoke hearts, zucchini,
tomatoes & onion to bowl. Add
matchstick carrots & cheese cubes
to bowl. Pour 1/2 C. Zesty Italian
dressing over salad & stir well. Cover
& refrigerate 1-2 hours.

Just before ready to serve: Add 1/2 C.
more dressing – taste & add more dressing
to your liking.
Serves 12

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

Fried Yellow Squash

1 medium yellow squash
1 C. flour
1 C. oil for frying
1 tsp. kosher salt
1 tsp. white pepper
1 T. minced parsley
1/4 C. milk
1 large egg
=
Wash squash thoroughly & dry. Slice
into 1/4″ rounds.

Heat oil in a skillet on medium heat.

In a pie plate combine flour, pepper &
parsley. Dust squash rounds with flour
mixture.

In another pie plate, combine milk & egg-
whisk thoroughly.

Place some paper towels on a dinner
plate to receive cooked squash.

Dip dusted squash in egg mixture & coat
to cover all the flour. Pat squash into
remaining flour & place in hot oil. Fry
until golden brown on outside & cooked
on inside; place on paper towels to drain.
Sprinkle with kosher salt & serve hot.
Serves 2

(recipe: food.com)
—————————

Chocolate Peanut Butter Cup Zucchini Bread

3 C. flour
2 C. granulated sugar
1 T. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
2 eggs, lightly beaten
2 1/2 coarsely shredded/unpeeled
zucchini*
1 C. vegetable oil
2 tsp. vanilla
1 C. chopped walnuts or pecans (optional)
1 1/2 C. mini Chocolate Peanut Butter cups,
chopped
=
Preheat oven 350 degrees F.
Spray bottoms & up sides of two  8 X 4 X 2″ loaf
pans.

In large bowl mix flour, sugar, baking powder,
cinnamon & salt. Make a well in center of mixture.

In medium bowl combine eggs, zucchini, oil & vanilla.
Add zucchini mixture, all at once, to flour mixture.
Stir just until moistened (batter will be lumpy). Fold
in nuts, if using & 3/4 of chopped peanut butter cups.
Pour batter into prepared pans, spreading evenly.
Top each loaf with remaining peanut butter cups.

Bake about 55 minutes until a toothpick inserted near
center comes out clean. Cool in pans on wire rack 10
minutes then remove from pans & cool completely
on rack.

You can slice right away or wrap tightly with plastic
wrap & store, refrigerated, overnight.
Makes 2 loaves

NOTE: To reduce amount of moisture in zucchini,
place shredded zucchini on a kitchen towel (or several
paper towels) & squeeze to get out some of the extra
moisture

(recipe: iwashyoudry.com)

=========

Just found out choir practice resumes this Sunday evening; right after church our Sunday School class is having a “Soup & Sandwiches” get together – I’m bringing croissants with sliced meats/cheeses & lettuce (to serve 16). We have a rather large class – probably around 45 so it should be a rather YUMMY event! (Our class is called the Honeycomb class – I have NO idea why, but we just call it the Seniors class) There IS another class for older people (mostly over 80) but our class affectionately refers to them as the “One Step from Heaven’ class . . . .

Have a GREAT day!

Hugs;

Pammie

We’re finally back to a kind of regular Summer weather – 71 degrees F., sunny & breezy. Last night was Panera knit group (10 ladies), today was our Library knit group 16 people. This Saturday is our Yarn Swap (think I explained this in another post) so I’m going through my ‘stash’ and deciding what I don’t need. Thought I was doing good with that until last night when another former member brought in more YARN – several very nice skeins that will make very nice women’s hats (for the homeless) so . . . you guessed it – I’m ‘off’ again on more knitting hats as well as the 2 baby blankets.

Saw on Facebook that the other Grandma posted our new baby’s feet are so small that newborn socks are too big – so I sent over 3 pairs of my premie knit booties – they fit perfectly – YAY! Also I’m going to babysit our little girl Friday for a few hours while our 5 yr old is in Kindergarten – giving Mom a few hours ‘off’ – it will be my first time alone with the baby – YAY!

Pecan Pie Brownies

1 box family-size brownie mix plus
ingredients to prepare*

Pecan Filling:
1 C. sugar
1 1/2 C. corn syrup
4 eggs
1/4 C. unsalted butter, melted
1 1/2 tsp. vanilla
2 C. pecans, chopped or whole
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.

Prepare brownie batter accordg.
to pkg. directions – pour into prepared
pan.

Bake 20 minutes (or 10 minutes less
than pkg. directions require)

(While brownies are baking):
In medium bowl mix sugar, corn syrup,
eggs, butter & vanilla – stir in pecans.

After brownies are partially baked, remove
pan from oven & pour Pecan filling on top –
spread evenly.

Place brownies back in oven & bake 25-35
minutes longer until filling only jiggles slightly
in middle when you move the pan.

Remove brownies from oven & let cool to
room temperature before cutting into
20 squares.

*If you can’t find family-size (for a 9 X 13″
pan) you can substitute 2 regular brownie
mix boxes (for 8 X 8″ pans)

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

Pancake Sausage Bites

8 (Jimmy Dean fully-cooked sausage
patties) original or maple*
1 1/2 C. Bisquick baking mix
1 T. sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 egg
5 oz milk (a little more than 1/2 C.)
–
oil for frying
–
Maple Dipping Sauce

1/2 C. maple syrup
1 T. butter
2 T. heavy whipping cream
=
In a deep-sided skillet or saucepan
place about 2 inches oil – heat over
medium heat.

Line a paper plate with paper towels.

In medium bowl crumble sausage
patties – using your hands, form
crumbles into 18 small sausage balls.
Place balls in skillet & cook about 15
minutes, turning often – place cooked
balls on paper plate-lined plate to drain.

Batter:
In medium bowl mix Bisquick, sugar &
cinnamon. Whisk in vanilla, egg & milk
until smooth.

Using a toothpick, pick up each ball &
dip into batter until completely covered.

Carefully lower coated balls into hot oil
& fry about 1 to 1 1/2 minutes until
golden brown. Remove from oil & drain
on paper towel-lined plate – repeat with
remaining sausage/batter.

Maple Dipping Sauce:

In small microwaveable bowl
add syrup & butter. Microwave
45 seconds – remove & stir until
butter has melted into syrup. Pour
in heavy cream & stir until combined.

Serve sausage bites warm with maple
sauce poured over top (OR) in a bowl
for dipping.
Makes 18 bites.

*NOTE: If you do not have pre-cooked
sausage patties, you can take raw breakfast
sausage patties or sausage from a tube &
form into small balls. Cook as directed on
pkg. until balls are cooked through

(recipe: realhousemoms.com)
—————————

15-Minute Skillet Pepper Steak

12 oz. top round beef, thinly sliced
2 T. peanut oil (or other oil), divided
1 T. soy sauce
1 T. rice wine vinegar
1 1/2 tsp. crushed red pepper flakes
1 red bell pepper, seeded/thinly sliced
1 yellow bell pepper, seeded/thinly sliced
1 green bell pepper, seeded/thinly sliced
1 orange bell pepper, seeded/thinly sliced
4 cloves garlic, minced
1 bunch scallions, thinly sliced
salt/black pepper – to taste
(Optional: sesame seeds – for topping)
=
In large skillet heat 1 T. oil over medium-
high heat. Season steak with salt/pepper.
Stir-fry steak about 2 minutes until browned
on exterior but not fully cooked. Transfer
steak to a medium bowl. Add soy sauce,
rice wine vinegar & crushed red pepper
flakes – toss well to combine.

In same skillet heat remaining 1 T. oil over
medium heat. Add peppers in an even layer
& cook, tossing occasionally, about 4 minutes
just until tender. Push peppers to one side of
skillet & return steak to other side. Cook
2 minutes. Stir garlic into peppers – cook
1 minute. Garnish steak with scallions &
sesame seeds. Serve hot.
Serves 4

(recipe: 12tomatoes.com)
——————————-

Asian Grilled Chicken
(at least 3 hr marinade time)
Marinade:

2 tsp. fresh minced garlic
1/2 C. rice vinegar
1/2 C. soy sauce
2 tsp. Hoisin sauce
3/4 C. brown sugar
2 tsp. sesame oil
1 T. sesame seeds
1/2 tsp. ground ginger
pinch red pepper flakes
1 T. smooth or crunchy peanut
butter
1/3 C. hot water

4 chicken breasts, cut into long strips
12 skewers – if wooden, soak in water
before using
=
In a 1-cup glass measuring cup, add
peanut butter & 1/3 C. water – microwave
1 minute – stir until smooth & combined
well.

In a 9 X 13″ baking pan place all ingredients
(plus peanut butter mix) but chicken & skewers
 – mix to incorporate.

Slide chicken strips onto skewers & settle them
in the marinade.

Cover & refrigerate at least 3 hours.

Grill skewers over medium heat for about
7 minutes – turn to cook until cooked through.
Serves 4-6

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

Chunky Guacamole

3 medium avocados (or 4 large)
1 tsp. fresh lime juice
1 tsp. fresh lemon juice
1/4 C. cilantro, chopped
2 T. salsa
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
salt/black pepper
1/2 C. frozen corn
1/2 C. chopped tomato
=
Scoop flesh from avocados & place
in medium bowl (reserve 1 pit)
Squeeze a bit of lemon & lime juice
on top  (about 1 tsp. each) Add
cilantro, salsa, garlic powder, onion
powder, cumin & cayenne. Using a
fork -smash all ingredients together.
Make sure to not smash avocados
too much – taste & adjust salt/pepper.
Mix in corn & tomatoes.
NOTE: you can serve this immediately (OR)

If serving later – place 1 avocado pit in
middle of bowl & cover with plastic
wrap. Press wrap on top of guacamole so
there is as little air as possible touching it.
(helps keep it from turning brown). Cover
bowl with a lid & refrigerate. Should last
2-3 days.  If you serve it the second or
third day you may need to freshen up
the seasonings a bit – taste & add more
garlic powder & cumin – to your liking.
Makes 2 Cups

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

Chinese Cabbage Salad

2 to 2 1/2 lb. nappa cabbage, end
cut off & cabbage thinly sliced
5 green onions, sliced
3 pkgs. ramen noodles
1/2 C. butter
1/4 C. sliced almonds
1/4 C. sesame seeds

Dressing:

3/4 C. peanut oil (OR) 3 T. peanut
butter plus canola oil to equal 3/4 C.)*
1/2 C. sugar
1/4 C. rice vinegar
2 T. soy sauce
=
Place sliced cabbage & green onions
in a large bowl.
Place ramen noodles in a zip-lock bag-
seal bag & pound noodles into small
pieces using a meat tenderizer.

Heat a skillet over medium-high heat.
Melt butter – add almonds, sesame seeds &
ramen noodles – cook, stirring frequently,
until everything turns toasty brown – set
aside to cool

Place peanut butter/oil mixture in microwave
& heat 30 seconds – stir until peanut butter
dissolves.

In medium sauce pan add sugar, peanut oil,
soy sauce & vinegar – bring to a rolling boil
over medium-high heat – let it boil hard for
1 minute – set aside to cool.

When you are ready to serve salad – toss
cabbage & green onions with crunchy
ramen mixture & pour dressing over top
to coat. Serve immediately.
Serves 15

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

Crockpot Pull-apart Pizza Bread

1/4 C. dipping oil with garlic & basil
(poster said in her store it was called
Mediterranean Dipping Oil)
2 (13.8 oz, ea) tubes refrigerated
pizza dough
1 (8 oz) pkg pepperoni slices
2 C. shredded mozzarella cheese
2 tsp. Italian seasoning
=
NOTE: you could add your favorite
pizza toppings before cooking
=
Pour dipping oil in to a large bowl.

Tear pizza dough into bite-sized pieces &
gently toss in bowl making sure each
piece gets coated.

Place half of coated pieces in bottom
of a 6 qt crockpot. Top with half the
pepperoni & half cheese. Sprinkle with
Ital. seasoning & repeat layers.

Place a couple paper towels on top
of crockpot under lid (to absorb
moisture).

Cover & cook on High 1 1/2 to 2 hours
until sides are golden brown & center
is done.
Serves 8-10

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

Peach Cobbler Pound Cake

Cake:

3 C. flour
3 C. granulated sugar
6 large eggs
1 1/2 C. unsalted butter
8 oz. cream cheese, softened/room temp.
2 tsp. vanilla
1/4 tsp. salt
1 C. diced peaches – fresh or canned with
juices drained

Topping:

2 peaches, sliced (fresh or 8 oz. can sliced,
juices drained)
1/2 C. brown sugar
1/4 C. melted butter

Glaze:

1 C. powdered sugar
1 tsp. vanilla
2-3 T. milk (adjust to desired thickness)
2 T. brown sugar – for sprinkling on cake
===
Preheat oven 300 degrees F.

Spray a large bundt pan generously
with nonstick cooking spray.

Using an elec. mixer:
In large bowl cream butter, sugar &
cream cheese until combined. Add eggs,
one-at-a-time, mixing after each egg.
Add vanilla.

Gradually add flour, 1/2 C. at a time &
mix on Low speed. Scrape down sides
of bowl & mix, ensuring batter is fully
mixed – mix in salt.  Gently fold in diced
peaches.

Topping:

In a small pan, melt butter – mix in brown
sugar.

Place peaches in bottom of Bundt pan, evenly.
Cover slices with brown sugar/butter mixture.
Pour cake batter on top, making as even as
possible. Gently tap Pan on work surface to
eliminate any air bubbles.

Bake 60-70 minutes until a toothpick inserted
into middle of cake comes out clean.  Remove
cake from oven & transfer to a wire rack to
cool completely, 20-30 minutes.

While cake is cooling, prepare GLAZE:

In a bowl whisk powdered sugar, vanilla & milk-
gradually add milk to mixture until glaze is
consistency you prefer.

Once cake has cooled completely, invert cake
onto a serving plate & drizzle glaze on top of
cake. Serves 12

(recipe: eatingonadime.com)

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

Have a good day!

Hugs;

Pammie

Addendum to weekend

KODAK Digital Still Camera

Spent the last 2 days at Fisk Farm Fall Festival with 6 other ladies. It was two very long days-Saturday we had to pack up very quickly because a huge thunder/wind storm came up – POURING rain! Today they told us they were closing early (40 minutes) because they heard there was another storm coming (turns out it only got a little dark & a few sprinkles, but that was ok – came home early!)

Also finally figured out how to download the photo of the knit homeless hats & scarf:

I’ll work on more in the future. Most of them are shades of grey/white/black – the two women’s hats are lavender & a darker purple.

KODAK Digital Still Camera

Next big event is this coming Saturday – our Yarn Swap. The ladies look forward to it – each of us bring in anything we don’t want related to knitting/crochet, like yarn, needles, hooks, books, magazines, patterns, etc. If you see something you like, take it! There is ALWAYS lots of ‘stuff’ with lots more to be donated to other groups/charities, etc. Last year we sent 6 hugs garbage bags to another knit group that does a lot of charity work. It’s always nice to share AND we end up with more ‘stuff’ to create with! It’s a WIN/WIN situation!

I’m going to close now – still pretty tired from all the fresh air & knitting all day long!

Hugs;

Pammie

Sorry I haven’t posted lately – not a lot going on; getting ready for this weekend at Fisk Farm Fall Festival where myself & some of my ladies will be joining together to demonstrate knitting & crochet in a 1890’s farm setting.

Mexican Rice Salad
(1 hour chill time)
Salad:

5 C. cooked rice, cooled
2-3 tsp. salt
2 cans black beans, drained/rinsed
1 can whole kernel corn, drained
1 bunch green onions, chopped
2 C. cooked/shredded chicken, cooled
1/2 C. chopped tomatoes

Dressing:

1/4 C. lime juice
2 T. vinegar
2 T. packed brown sugar
2/3 C. oil
4 pickled jalapeno peppers (NOTE:
be careful – use only 2 if you don’t
like a lot of heat)
2 tsp. chili powder
1 tsp. ground cumin
=
Place all dressing ingredients in a
blender – blend until smooth.

Place all salad ingredients in a large
bowl – pour dressing on top & mix
well using a wooden spoon.
Chill at least 1 hour before serving.
Serves 12

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

Crockpot Peach Cheese Danish

2 (8 oz, ea) tubes refrigerated crescent
rolls
2 (8 oz, ea) pkgs. cream cheese
3/4 C. sugar (plus more for sprinkling on top)
1 tsp. vanilla
1 egg, (separated into yolk & white)
1 (21 oz) can peach pie filling
=
Lightly spray bottom of crockpot
with nonstick cooking spray.
Open 1 tube rolls & spread in bottom
of crockpot.

In a bowl, using elec. mixer, blend
cream cheese, sugar, vanilla & egg yolk
(reserve egg white) until well blended &
smooth – spread evenly over rolls in crockpot.
Top with pie filling – spread evenly. Top with
the other can of rolls. In small bowl whisk
egg white; brush on top of rolls & sprinkle
with sugar.

Place a few paper towels under lid of crockpot
(to absorb moisture) then cover with lid.

Cook on High 4-6 hours.
Serve warm.
Serves 8

Refrigerate any leftovers

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

Zucchini Patties

2 C. grated zucchini
2 eggs, beaten
1/4 C. chopped onion
1/2 C. flour
1/2 C. grated Parmesan cheese
1/4 C. shredded Mozzarella cheese
salt, to taste
–
2 T. vegetable oil
—
Place several paper towels on a plate.

In medium bowl combine zucchini, eggs,
onion, flour, Parm. Mozz cheese & salt –
stir to distribute ingredients evenly.

Heat a small amount of oil in a skillet over
medium-high heat. Drop zucchini mixture
by heaping Tablespoonfuls & flatten with a
spatula to form a patty shape. Cook a few
minutes on each side then transfer to
paper towel-lined plate to drain.

(recipe: FB – My Easy cookings)
——————————-

White Bean/Tomato Salad

2 (15 oz, ea) cans cannellini beans,
drained/rinsed
2 1/2 C. grape tomatoes, halved
2/3 C. red onion, diced
1/4 C. fresh dill, chopped
1/4 C. olive oil
3 T. fresh lemon juice
1 T. balsamic vinegar
2 cloves garlic, minced
salt/black pepper, to taste
=
Place all ingredients in a large bowl &
season with salt/pepper. Let stand
at room temperature for 1 hour.

Cover & refrigerate.
Return to room temperature before
serving.
Serves 6

(recipe: food.com)
——————————–
Spiced Carrot Salad (Greek)

8 large carrots, shredded
1 small clove garlic, minced
4 T. ground walnuts
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper (or more, to taste)
1/3 C. olive oil
juice of 1 lemon
salt
Garnish:

1/4 C. shredded fresh mint
=
In a large serving bowl combine all
salad ingredients – salt, to taste.

Cover & let stand 1 hour at room
temperature (or refrigerated up to
8 hours)

Just before serving, toss with mint
& serve.
Serves 8

(recipe: food.com)
————————————

15-Minute Garlic Butter Shrimp &
Asparagus

4 T. (1/2 stick) unsalted butter, divided
1 lb. asparagus, trimmed/cut into
3 to 4″ pieces
1 shallot, thinly sliced
1 1/2 lb. raw shrimp, peeled/deveined
2-3 cloves garlic, minced
1/2 lemon, thinly sliced
juice from 1/2 lemon
2 T. parsley, finely chopped
kosher salt/black pepper, to taste
=
In large skillet over medium heat, melt
1 T. butter. Add shallots & asparagus –
season with salt/pepper – saute until
asparagus is fork-tender, about 4 minutes.
Remove to a plate & keep warm.

Melt remaining butter in skillet & add
shrimp, garlic, lemon slices & season
with salt. Cook, stirring frequently, 2-3 minutes
per side, until cooked through but still pink.

Remove from heat & quickly stir in asparagus
mixture, lemon juice & parsley – season with
salt/pepper, to taste.
Serves 4

(recipe: 12tomatoes.com)
——————————

Trisha Yearwood’s Charleston
Cheese Dip

1/2 C. mayonnaise
1 (8 oz) pkg. cream cheese, softened
1 C. sharp Cheddar cheese, grated
1/2 C. Monterey Jack cheese, grated
2 green onions, finely chopped
1/4 tsp. cayenne pepper
8 butter crackers (like Ritz), crushed
8 slices bacon, cooked/crumbled
=
Crackers, for dipping
=
Preheat oven 350 degrees F.
In medium bowl combine mayo, cream
cheese, cheeses, onions & cayenne
pepper.

Spread mixture in a shallow baking
dish & top with crushed crackers.
Bake about 15 minutes, until heated
through.

Top with cooked bacon & serve with
crackers for dipping.
Serves 8-10

(recipe: 12tomatoes.com)
————————-

Dilled White Bean & Grape
Tomato Salad

2 (15 oz, ea) cans cannellini
beans, drained/rinsed
2 1/2 C. grape tomatoes, halved
2/3 C. diced red onion
1/4 C. fresh dill, chopped
1/4 C. olive oil
3 T. fresh lemon juice
1 T. balsamic vinegar
2 cloves garlic, minced
salt/black pepper
=
Toss all ingredients in a large bowl.
Season with salt & pepper. Marinate
at room temperature 1 hour.

Cover & chill.

Return to room temperature before
serving.
Serves 6

(recipes: food.com)
—————————

Blueberry Buttermilk Breakfast Cake

1/2 C. unsalted butter, room temp.
zest from 1 large lemon
1 c. sugar (hold out 1 T. for sprinkling)
1 egg, room temp.
1 tsp. vanilla
2 C. flour (set aside 1/4 C. to toss with
blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 C. fresh blueberries
1/2 C. buttermilk
=
Preheat oven 350 degrees F.
Spray a baking dish*
with nonstick cooking spray.

Using elec. mixer in large bowl
cream butter with lemon zest & 1 C.
(minus 1 T) sugar until light & fluffy.
Add egg & vanilla – beat until combined.
In a small bowl toss blueberries with 1/4
C. flour.  Whisk together remaining flour,
baking powder & salt.

Add half flour mixture to batter & stir
using spatula to incorporate. Add buttermilk;
stir. Add remaining flour – stir until flour is
absorbed. Fold in blueberries (leave excess
flour from blueberry bowl behind). Spread
batter into prepared dish & sprinkle remaining
1 T. sugar on top.

Bake 35-45 minutes
*Poster used a 8 or 9″ baking dish – her notes say:
a 9 inch pan will be done closer to 35 minutes; an
8″ pan needs 40-45 minutes. Check with a toothpick
for doneness. If necessary, return pan to oven for a
few minutes more, baking for as long as 10 minutes
more might be necessary, especially if you’re using
a 8 X 8″.  It is not unusual for this cake to take 50
minutes.

Let cool at least 15 minutes before serving

(recipe: FB – Grandma’s Tasty Recipes

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

Hope you had a nice Labor Day weekend; I cooked BBQ ribs in the crockpot & also had corn-on-the-cob & baked potatoes. Because of the holiday weekend, my brain seems to be a bit mixed up on days – do you ever have that happen?

Been working on hats & scarves for the homeless – 5 hats, 1 scarf so far. (Had a photo all ready but it just won’t ‘go’ -maybe I can post it later . . .)

Have a GREAT day!

Hugs;

Pammie