GORGEOUS DAY!

Just came inside from photographing the current donations for the Det. Vet.s Baby shower May 6th. I didn’t count todays ‘haul’ but it was 6 big bags & a box. To date we have 106 hats & 49 blankets not counting booties, sweaters, toys, mittens, dresses, etc. My ladies have FAR outdone themselves AND WE STILL HAVE 1 1/2 WEEKS before the actual drop off day! (I’m currently working on 4 projects: 1 ‘corner to corner’ crocheted baby blanket (for next year), a ‘ball band pattern’ knit blanket, a crocheted X-design baby blanket and a knit scarf for the homeless (next year). I thought I was pretty well done with the knit/homeless thing until a friend just gifted me with some really nice Vanna White yarns so I’m off again, knitting for the homeless!

I’ve been waiting a few days for our weather to clear up enough for me to be able to go outside & spread the baby items on my picnic table to photo. Today it’s 60 degrees & sunny (YAY!) – supposed to rain later (in fact, ALL WEEK they’re saying rain some time during the day/night). Oh well, I’m glad I got done what I could today – less work come May 6th!

Crockpot Lemon Bar Cake

2 (10 oz) jars lemon curd
1 (12 oz) can evaporated milk
1 1/2 C. self-rising flour
1 tsp. lemon zest
2/3 C. sugar
1/2 C. melted butter
1/2 C. Half & Half cream
1 tsp. vanilla
=
(powdered sugar – for dusting
top of cake)
=

Line bottom & sides of a 6-qt
crockpot with foil, allowing 2-3
inches to extend over sides (to use
as handles later)
Lightly spray foil with nonstick
cooking spray

In a bowl whisk together lemon
curd & evap. milk.

In a large bowl combine flour &
next 5 ingredients – whisk until
smooth & pour into crockpot. Pour
lemon curd mixture on top.

Cover & cook on High 2 hours
(center will be soft)

Remove lid & cool completely.

Lift cake from crockpot using foil
‘handles’.

Dust top of cake with powdered sugar.
Serves 10

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

Breakfast Drop Biscuits

2 C. flour
4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. garlic powder
1/3 C. cold butter, cut into small
cubes
2/3 C. Cheddar cheese, finely diced
chunks
2/3 C. cooked ham, finely diced cubes
1 to 1 1/4 C. milk
=
Preheat oven 400 degrees F.
Line a 18 X 26″ baking sheet with
parchment paper.

In large bowl mix flour, baking soda,
salt, cayenne pepper & garlic powder –
whisk well.  Add cold butter cubes,
cutting them in with a fork (or pastry cutter)
until they are mixed in & pea-sized or slightly
smaller – do not over-cut the butter.

Add Ched. cheese & ham – stir to evenly
combine. Gradually add milk, stirring after
each addition, until dough is sticky & can
be dropped with a spoon. (dough should
be a bit softer than cookie dough).

Evenly drop dough into 12 heaping tablespoons
onto prepared baking sheet.

Bake 12-15 minutes until lightly brown & a
toothpick inserted into center of one comes
out clean.

Let biscuits rest 5 minutes.
Plate & serve.
Makes 12

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

Southwestern Casserole

1 lb. boneless skinless chicken
breasts, cooked/shredded
2 C. cooked quinoa
1 (14 oz) can whole kernel corn,
drained
1 (15 oz) can black beans, drained/
rinsed
1 (10 oz) can RoTel
1 (7 oz) can diced green chilies
1 C. salsa verde
1 tsp. cumin
1 C. shredded Mexican-blend cheese
–
Optional toppings:
sour cream
lime wedges
chopped cilantro
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine chicken, cooked quinoa,
corn, black beans, Rotel, green chilies,
salsa & cumin – mix well then pour into
prepared dish. Top with shredded cheese
& bake 20  minutes until hot & cheese
has melted. Serve with optional toppings.
Serves 8

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

Apple Scalloped Potatoes

1 medium Granny Smith apple, peeled/
thinly sliced
1 tsp. sugar
1 tsp. lemon juice
2 T. butter
1/2 C. sliced sweet onion
4 medium red potatoes, thinly sliced
(about 1 lb)
3/4 C. plus 2 T. shredded Parmesan cheese,
divided
1/2 C. heavy whipping cream
1/2 tsp. minced fresh thyme (OR) 1/4 tsp.
dried
1/4 tsp. salt
1/4 tsp. black pepper
4 strips bacon, cooked/crumbled
=
chopped fresh parsley – optional
=
Preheat oven 350 degrees F.
In small bowl combine apple slices,
sugar & lemon juice – toss to coat.

In a 8 or 9 inch cast iron or other ovenproof
skillet, heat butter over medium heat. Add
onion & cook; stir until crisp-tender, 3 minutes.
Remove from heat.

Alternately arrange potato & apple slices in a
single layer in same skillet. In a small bowl
combine 3/4 C. Parmesan cheese, cream,
thyme, salt/pepper – pour over top.

Bake, uncovered, 50 minutes. Top with bacon &
remaining 2 T. Parm. cheese. Bake until potatoes
are tender & top is lightly browned, 5-10 minutes
longer. Let stand 10 minutes before serving. If
desired, sprinkle top with parsley.
Serves 4

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

Quick ‘n Easy Corn Fritters

3 C. corn kernels, frozen (thawed)
or fresh – if using frozen, drain any
excess liquid after it thaws
1 C. flour
1 T. sugar
1 tsp. baking powder
2 large eggs, lightly beaten
3/4 C. heavy cream
–
vegetable oil for frying
sliced scallions – for serving
sour cream for serving
=
In large bowl mix corn, flour, sugar,
baking powder, salt & pepper. Stir
in eggs & heavy cream until batter is
well combined.

Line a plate with paper towels.

Spray the bottom of a large saute pan
with nonstick cooking spray & place over
medium-high heat. Once oil is hot, scoop
2-3 T. mounds of corn batter into pan,
spreading lightly into a flat, circle shape.
Cook 2-3 minutes; fil & cook an additional
3 minutes until golden brown & cooked
through. Transfer cooked fritters to plate,
season immediately with salt. Repeat
process with remaining batter, adding
more oil to pan if needed.

Garnish fritters with sliced scallions &
serve with sour cream.
Makes 15 fritters

(recipe: justataste.com)
—————————-

Sheet Pan Nachos

1 lb. ground beef
1 (1 oz) pkt. taco seasoning mix
1 (10 oz) can Rotel

Cheese sauce:

1/4 C. salted butter
1/4 C. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground cumin
1/4 tsp. paprika
2 C. milk
8 oz. shredded Mexican-blend cheese
=
1 (11 oz. ) bag tortilla chips (any brand
will do – just not the Scoop version)
8 oz. shredded Mexican-blend cheese

Toppings:

diced tomatoes
sour cream
sliced black olives
seeded/chopped green peppers
fresh chopped cilantro
==
Optional additions:
-drained/rinsed black or pinto beans
(can add to meat mixture while cooking)
-Warmed up refried beans added while layering
==============
Preheat oven 350 degrees F.

Spray a 10 X 15″ rimmed sheet pan
with nonstick cooking spray.

In large skillet over medium-high heat,
brown & crumble gr. beef (8-10 minutes);
drain. Add taco seasoning pkt; stir in.
Add Rotel – stir until combined & remove
from heat.

In medium saucepan over medium heat,
add 1/4 C. salted butter  & melt. Whisk in
flour, powders, cumin & paprika – cook 1
minute.

Slowly stream in milk while whisking constantly.
Bring to a simmer, occasionally stirring until
slightly thickened.

Remove from heat & add shredded cheese – whisk
until combined.

Place half of tortilla chips on prepared sheet tray.
Drizzle half of cheese sauce over chips & place
half meat mixture over cheese sauce. Top with
half the shredded cheese – repeat one more time
until you have used up all ingredients.

Bake 5-10 minutes until cheese has melted &
is warmed through.
Add your favorite toppings & serve immediately.
Serves 8

NOTE from poster: The trick to the best sheet
pan nachos is the layering. You need to do
at least a double layer so the toppings are
evenly spread through all the chips & you
aren’t left with a pile of plain chips on bottom.

Keep leftovers in fridge for up to 3 days.
To reheat: line a sheet tray with foil & spray
with cooking spray. Lay out nachos & add
another sheet of foil – spray with cooking spray
on underside of foil so it doesn’t stick.

Poster does NOT recommend freezing them as
the cheese sauce may separate

(recipe: thecountrycook.net)
————————

Whipped Feta Dip

1/2 lemon
2 C. (8 oz) crumbled feta cheese
(from a block in water)
1/2 C. plain Greek yogurt
2 T. olive oil plus more – for garnish
crushed red pepper flakes – garnish
fresh dill – garnish
===
Dippers:
Warmed pita bread cut into wedges
chips
cut fresh veggies
=
Zest the lemon – reserve the zest
In bowl of food processor, combine
lemon juice with feta, yogurt & 2 T.
olive oil – process until smooth (you
may need to scrape down sides
once or twice).

Place in a serving bowl.
Serve at room temp or chilled.
It will keep in fridge for up to
1 week.
Serves 6

Serve with optional garnishes &
dippers

(recipe: skinnytaste.com)
————————-

Decadent Peanut Butter Chocolate Pie
(Costco copycat recipe)
6 hour or overnight refrigerating

Crust:

1/2 C. unsalted butter
12 graham crackers
2 T. granulated sugar
1/4 tsp. kosher salt

Chocolate Pie filling:

1 1/2 C. mini marshmallows
1 C. cold heavy cream/divided
1/4 tsp. salt
1 C. semi-sweet chocolate chips
1 T. granulated sugar

Peanut Butter Pie Filling:

3/4 C. creamy peanut butter
4 oz. cream cheese
1/3 C. powdered sugar
1 T. vanilla
1/4 tsp. salt
3/4 C. cold heavy cream

Garnishes:

-mini peanut butter cups
-peanut butter or peanut
butter chips, melted & drizzled
on top
=
Crust (or use store bought
graham cracker crust)

In large microwaveable bowl add
unsalted butter – heat until just
melted, about 40 seconds.

In food processor, process graham
crackers until finely ground*

Add butter, 2 T. gran. sugar & 1/4
tsp. salt – combine.
Transfer mixture to a standard 9 inch
pie plate. Using a flat-bottomed
measuring cup (or glass), press
crust evenly into bottom & about
1 inch up sides of plate.
Refrigerate crust (while making fillings)
=
Chocolate Pie filling:

In large microwave-safe bowl add
1 1/2 C. mini marshmallows, 1/4 tsp.
salt & 1/4 C. heavy cream – microwave
on High in 30-second intervals, stirring
between each, until marshmallows are
mostly melted, about 1 minute total.
IMMEDIATELY add 1 C. semi-sweet
choc. chips – stir until chocolate is
melted & smooth. Set aside to cool.

Peanut Butter Pie Filling:

In food processor or mixer bowl, add
3/4 C. creamy peanut butter, 4 oz. cream
cheese, 1/3 C. powdered sugar, 1 T. vanilla
& 1/4 tsp. salt – mix/process until well
combined, about 1 minute.

Add 3/4 C. cold heavy cream & mix until
smooth & thick, 30-45 seconds, making
sure not to overmix.

Transfer 3/4 C. of mixture to a ziplock or
pastry bag fitted with a star pastry tip**;
reserve for garnish

Transfer remaining PB filling to chilled
crust – spread in even layer. Refrigerate.

Finishing Choc. Pie Filling:

Place remaining 3/4 C. cold heavy
cream & 1 T. gran. sugar in large bowl –
whisk until stiff peaks form, about 2
minutes.

Transfer 1/4th of whipped cream into the
cooled chocolate mixture & stir to mix in.
Add remaining whipped cream & gently
fold just until no streaks of cream remain.

Transfer choc. filling over peanut butter
filling; spread in even layer.

Pipe reserved peanut butter filling decoratively
around border of pie.
(Optional: add mini peanut butter cups)

Refrigerate pie, uncovered, at least 6 hours
or overnight until filling is set.

Optional: Melt peanut butter or peanut butter
ships in a saucepan & drizzle on top of pie
before serving.

*You can place graham crackers in a ziplock
bag – seal & crush using a can of food (like corn)

**You could also use a ziplock bag- spoon reserved
peanut butter filling into bag, snip bottom corner &
use bag as a piping bag to pipe on border.

(recipe: thebakingchocolatess.com)

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

Hope you’re enjoying great weather, good health & a SUNNY DAY!!!

Hugs;

Pammie

Still CHILLY!

Today was Library Knit day – I’m continually in AWE of the generosity of my knit/crochet friends! A week from Saturday is the collection day for all the knit/crocheted baby items for our local Detroit Veterans Hospital’s Baby Shower for women in the military. To date there are (expected) 49 ladies going to the shower. We currently (a week and a half BEFORE the collection date) have 49 blankets donated & 108 hats (not counting sweaters/buntings, etc.) I had help carrying the box & bags of items to my car today and I KNOW there will be a LOT more coming before and on the collection day. Totally in awe – my ladies LOVE to work on a good/worthy charity project and they have outdone themselves each year.

Old Time Peach Cobbler

1 large can sliced peaches, drained
1 C. Bisquik baking mix
1 C. milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 C. butter, melted
1 C. sugar
=
Optional: vanilla ice cream
=
Preheat oven 375 degrees F.
In a 8 X 8″ baking dish mix Bisquick,
milk, nutmeg & cinnamon – stir in
melted butter.

In medium bowl mix sugar & peaches;
spoon over crust.

Bake 45 minutes to 1 hour until crust is
golden brown. (optional – top with
vanilla ice cream when serving)

(recipe: FB: YammyRecipes)
———————

Mexican Braid

1 lb. ground turkey
1 (10 oz) can diced tomatoes with
green chiles, drained
1 onion, chopped
1 C. whole kernel corn
2 loaves frozen bread dough, thawed
1 (8 oz) pkg. shredded Pepper Jack
cheese
=
Preheat heat oven 350 degrees F
Line 2 baking sheets with foil &
spray lightly with nonstick cooking spray.

In a skillet over medium heat, brown
turkey, tomatoes & onion. Add corn &
cook until heated through.

On a clean surface, roll out each loaf
of dough to 1/4 inch thickness – place
on prepared baking sheets.

Cut diagonal slits along each side of
each loaf, about 1 inch apart & 3 inches
deep. Place half of turkey mixture in center
of each piece of dough & top each with
half the cheese. Fold in short sides of dough,
pinching to seal. Fold dough ‘flaps’ over the
turkey mixture, alternating sides & creating a
braid pattern – pinch edges to seal.

Bake 25-30 until golden.
Serves 16

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

Caramelized Onion & Mushroom Risotto
(oven)

1 (.75 oz) pkg. dried, sliced shiitake or porcini
mushrooms
2 C. boiling water
5 T. olive oil, divided
4 yellow onions – 1 chopped/3 sliced
4 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 tsp. fresh thyme leaves
1 1/2 C. Arborio or short-grain white rice
2 1/2 T. balsamic vinegar
2 1/2 C. vegetable broth
1 tsp. salt
1/2 tsp. ground black pepper (plus more
for serving)
1 T. soy sauce
=
Optional garnish: sour cream
==
Preheat oven 300 degrees F.

Place dried onions in a bowl with 2 C.
boiling water to rehydrate.

Place 2 T. oil in a medium stockpot over
medium heat. Add chopped onions & garlic –
cook 8 minutes. Move vegetables to make
a spot in the center of the pot – add 1 T. oil
& fresh mushrooms – cook 10  minutes while
stirring twice until they are browned on both
sides.

Drain dried mushrooms but reserve the liquid.
Add thyme to skillet & cook 1 minute. Add rice
& cook 4 minutes. Add vinegar, broth & mushroom
liquid to pan & turn heat to High. Scrape bottom of
pan & add salt/pepper, to taste. Simmer 3 minutes,
stirring often. Cover with a well-fitting lid.

Bake 35 minutes.

While risotto is baking, heat oil in a skillet over
medium heat. Add onions – cook 5 minutes then
reduce heat, season with salt & cook another
20 minutes until browned. Add soy sauce – stir
to deglaze pan & remove from heat once liquid
is cooked off.  Allow risotto to stand 5 minutes
after removing from oven. Stir before serving.
Serve each portion with some of the caramelized
onions & a dollop of sour cream.
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)
—————————–

Honey-Roasted Beets

2 T. canola oil
1/4 tsp. salt
1/4 tsp. black pepper
2 lb. medium beets, peeled/halved,
cut into small wedges
2 T. honey
2 T. lemon juice
=
Preheat oven 425 degrees F.

Place an empty 18″ X 26″ rimmed
baking sheet in oven to heat.

In large bowl add oil, salt/pepper –
mix well. Add beets to oil mixture &
toss well to coat.

Carefully remove hot baking sheet
from oven – add seasoned beets.

Bake 20-25 minutes until almost tender.

Drizzle beets with honey & lemon juice
Place beets back in oven & heat about
5 minutes until they are tender.
Serves 6

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

Crockpot Beer Meatballs1 (32 oz) pkg. frozen meatballs (26-32 oz
works)
2 C. ketchup
1 oz. pkt. onion soup mix
1/2 C. beer (of your chosing; poster
used Pilsner)
=
Place frozen meatballs in crockpot;
pour ketchup, soup mix & beer over &
stir.

Cover & cook on Low 5 hours (or 2 1/2
hrs on High), stirring occasionally.
Serves 9

Store leftovers in an airtight container
in fridge for up to 5 days. Can be frozen
for up to 3 months.
Other meatball suggestions:
-change out ketchup for BBQ sauce
-add a little brown sugar to make them sweet
-add sriracha or red pepper flakes for a little
heat
Serving suggestions:
As appetizers, place toothpicks in each
meatball & place them on a serving
plate or platter, they can be served on
a bed of cooked mashed potatoes/
spaghetti noodles/egg noodles or in
a sub sandwich

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

Cauliflower Mashed Potatoes

2 heads cauliflower (approx. 4 C.,
cut into 1 1/2 inch pieces)
1/3 C. heavy cream
3 T. butter, melted – plus more
for garnish
1 tsp. salt, plus more for garnish
1/4 tsp. black pepper, plus more
for garnish
1/4 tsp. garlic powder
2 T. fresh parsley, chopped
=
Boil or steam cauliflower until tender.
Drain & place in bowl of food processor
along with cream, butter, salt/pepper &
garlic powder. Puree until smooth. Place
mixture in a bowl & drizzle with additional
butter, salt/pepper. Garnish with parsley.
Serves 4

(recipe: dinneratthezoo.com)
————————

Old-Fashioned Chocolate
Pudding Cake

1 C. flour
2 tsp. baking powder
3/4 C. sugar
2 T. cocoa
1/2 tsp. salt
1 tsp. vanilla
1/2 C. milk
1/2 C. chopped nuts
2 T. melted shortening
2 T. cocoa (topping)
3/4 C. brown sugar, packed
1 C. water
=
Garnish:
1/2 C. heavy cream, whipped
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray.

In large bowl sift flour, sugar, baking
powder, cocoa & salt. Stir in milk,
vanilla, shortening & nuts – pour
into pan.

In small bowl mix brown sugar & 2 T.
cocoa – sprinkle over batter then pour
hot water all over top of cake.

Bake 35 minutes.
Serve warm with whipped cream
Serves 8

(recipe: copykat.com)

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

Have a great day;

Hugs;

Pammie

almost the end of April and:

Woke up this morning at 6:45 a.m. to 30 degrees F. & frost on the car windows! NO! It’s SPRING!!! It’s now around 46 degrees, really chilly/overcast and a slight chance of showers later (I have choir practice at 4:45 – sigh).

Lots’ of recipes to share, so here goes:

Salted Caramel Sticky Buns

Buns:

1 roll refrigerated crescent dough sheet
4 T. butter, melted/divided
1 T. cinnamon
1/3 C. brown sugar

Glaze:

1 C. powdered sugar
1 tsp. vanilla
1 T. milk
2 T. caramel sauce
1 T. sea salt
=
Preheat oven 375 degrees F.
Spray a pie plate with nonstick
cooking spray.

Line a flat surface with parchment
paper – roll dough sheet onto parchment.

Brush dough sheet with enough of melted
butter to cover the surface – reserve
remaining butter. Sprinkle dough with
cinnamon & brown sugar. Drizzle
remaining butter on top.

Starting at short side of dough, roll into
1 long roll; pinch edges to seal.
Use a sharp knife to carefully cut dough
roll into 8 equal pieces – place pieces
in pie plate.

Bake about 12 minutes until firm to the
touch but still soft inside.

(While buns are baking):

In small bowl combine powdered sugar,
vanilla, milk & caramel sauce.

When buns are cooked: remove pan from
oven & drench them with most of the glaze,
reserving a small portion of the glaze.

Allow glazed buns to rest 10 minutes.

Line a flat surface with parchment paper &
transfer cooled buns to paper. Lightly
drizzle buns with reserved glaze & sprinkle
tops with sea salt.
Makes 8

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

Mac & Cheese Soup

4 oz. small-shaped pasta
1 T. salted butter
1 1/2 C. chopped onion
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 T. flour
black pepper, to taste
2 1/2 C. chicken or vegetable broth
1 C. milk
1/2 tsp. nutmeg
1/2 tsp. dry mustard
2 C. broccoli florets, chopped into
small pieces
2 T. Parmesan cheese
salt, to taste
1 1/2 C. shredded or grated sharp
Cheddar cheese
=
Cook pasta accordg. to pkg. directions
for al dente; drain.

In large pot or Dutch oven melt butter over
Low heat. Add onions, carrots, celery, garlic –
saute until soft. Add flour & pepper – stir until
smooth. Gradually add broth, milk, nutmeg &
dry mustard while whisking vigorously. Bring
to a slow boil over medium-low heat.
Reduce heat to Low, cover & cook 10-15
minutes.

Add broccoli & Parmesan; season with
salt/black pepper. Cook, uncovered, until
broccoli is fully cooked, about 5 minutes.
Remove pot from heat & wait for mixture
to stop boiling.

Add Cheddar cheese, a little at a time,
continue to stir until all of the cheese is
melted. Fold in cooked pasta; adjust
seasoning to taste, if needed.
Serve immediately.
Serves 5

(recipe: commandcooking.com)
——————————–
Garlic-Butter Roast Chicken

1 (3.5 lb) whole chicken
1 tsp. kosher salt, plus more, to
taste (for seasoning the chicken)
black pepper, to taste
1/2 medium onion, cut in half
4 sprigs fresh thyme, divided
2 T. unsalted butter, softened
1 T. olive oil
2 cloves garlic, finely chopped,
plus more, to taste
1/2 tsp. dried thyme
=
Preheat oven 450 degrees F.
Spray insides of a ceramic baking
dish large enough to hold whole chicken.

Remove bag of giblets & neck from
inside chicken (you can use these
however you want – in another recipe?)

Pat chicken dry using paper towels & season
inside & Out of chicken with salt/pepper, to
taste.

Place cut onion & thyme sprigs inside chicken.
Tie legs of chicken together using kitchen twine.

In small bowl combine butter, olive oil & garlic,
1 tsp. salt & dried thyme – mix well & spread
over skin of chicken. Season chicken again
with salt & pepper & place in prepared baking
dish.

Reduce oven heat to 425 degrees F.
Bake chicken 45-55 minutes until juices run
clear & a thermometer inserted into
center of chicken reads at least 165 degrees F.

Remove chicken from oven & allow to rest
10-15 minutes before carving.
Serves 4

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

Crockpot Beef Noodle Casserole

2 lb. beef stew meat (1.5 to 2 lb)
1 1/2 tsp salt
2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (12 oz) pkg. egg noodles
2 C. sharp Cheddar cheese,
divided
=
Place beef in crockpot – sprinkle
salt/pepper, Ital. seasoning, garlic &
onion powders on top. Pour diced
tomatoes & tomato sauce over mix
& stir.

Cover & cook on Low 6-8 hours

(Near the end of cooking time):
Cook egg noodles accordg to pkg.
directions (do not over cook – cook
to al dente) & drain. Pour noodles
into crockpot & add 1/2 C. cheese –
stir. Sprinkle remaining cheese on
top; cover & cook 20 minutes longer
on High.
Serves 6

Note: You could use ground beef/
turkey/chicken and/or a mixture of
sausage would work.

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

Sweet Sausage Pasta

Roasting:

1 lb. hot or mild Italian sausage links,
casings removed
1 lb. sweet potatoes, peeled/cut into
1/2 inch pieces
2 T. olive oil, divided
1/2 tsp. dried basil, divided
1/2 tsp. kosher salt, to taste/divided
1/4 tsp. black pepper, to taste/divided
1 red bell pepper, seeded/cut into 1″ chunks
1/2 red onion, slivered
4 cloves garlic, minced

Pasta:

8 oz. rigatoni or other medium
pasta shape
1/2 C. Parmesan cheese, finely
shredded
1 C. arugula or spinach leaves, packed
1 tsp. lemon zest
1/4 tsp. chili flakes
salt & black pepper, to taste
=
Preheat oven 425 degrees F.

Place sausage on a large rimmed
baking sheet – break into 1-inch
pieces. Toss cut sweet potatoes with
1/2 of the: olive oil, dried basil, salt & pepper.
Add potatoes to sausage in pan & bake 10
minutes.

Toss red bell pepper with onion, garlic,
remaining olive oil/basil/salt/black pepper.

Add pepper mixture to pan with sausage &
potato – bake 10-14 minutes until sweet
potatoes are tender & sausage is cooked
through.

Cook pasta accordg to pkg. directions
for al dente. Reserve 1 C. pasta water –
drain pasta well (do not rinse pasta)

Place pasta back in pot & add sausage
mixture plus any juice remaining in pan,
stirring well to combine. Add 3 T. pasta
water, Parmesan, arugula, lemon zest
& chili flakes – stir, add more pasta water
as needed until sauce feels cohesive.
Taste & adjust salt/pepper.
Serves 4

(recipe: commandcooking.com)
—————————

Cheddar Jalapeno Jelly Thumbprints
(appetizers)
8 oz. sharp Cheddar cheese (yellow or white)
1/3 C. butter, room temp.
1/2 C. grated Parmesan cheese
1 egg, separated
1 1/4 C. flour
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 1/4 C. toasted pecans, finely chopped or
ground
1/4 C. jalapeno pepper jelly
=
Tear off a large sheet of plastic wrap &
place on work surface.

In large food processor, process Cheddar
cheese, butter, Parmesan & egg yolk until
blended. Add flour, cayenne & salt – pulse
until dough forms a ball, scraping down
sides of bowl as necessary.  Turn dough
out onto a sheet of plastic wrap & form into
a disc. Tightly wrap & chill in fridge 1 hour.

Preheat oven 400 degrees F.
Line 2 baking sheets with parchment paper.

Remove dough from fridge & allow to stand
at room temperature 5 minutes.

Pour finely chopped nuts into a pie plate. In another
pie plate place reserved egg white.

Roll dough into 1-inch balls & dip each ball into
beaten egg white then roll in nuts, gently
pressing to coat. Space 1 inch apart on prepared
baking sheets.

Use your thumb or tip of a spoon to make an
indentation in top of each ball. Use a 1/2 tsp.
measuring spoon to carefully fill each indentation
with jelly.

Bake 14-16 minutes until lightly browned.
Allow to cool on sheets a few minutes before
transferring to a wire rack to cool completely.
Makes 18-14

Store leftovers in an airtight container for up
to 2 days

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

Easiest 4-ingredient Peanut Butter
Cookies

1 C. peanut butter
1 C. granulated sugar
1 large egg
1 tsp. vanilla
=
Preheat oven 325 degrees F.

In large bowl combine ingredients;
shape dough into 1-inch balls & place,
1 inch apart, on ungreased baking sheets.
Flatten tops gently with tines of a fork,
making a criss-cross pattern.

Bake 15 minutes until golden brown.
Remove to wire rack to cool.
Makes about 30 cookies

NOTE: You can also make variations:
you can evenly press 1 C. chocolate
morsels, or chocolate-coated toffee bits,
chopped peanuts on top of cookies
before baking

(recipe: southernliving.com)

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

Have a great day;

Hugs;

Pammie

Knitting with my friends

As I explained yesterday, our weather went from 60’s down to 40’s (sometimes lower). Today was no different – started out around 40 & overcast; went down a bit then started HAILING! Really hard – for a good 15-20 minutes! I had read that we were in for 100% rain, but really didn’t expect HAIL! Goofy Michigan weather. Today was our Saturday knitting together and since the weather was nasty we went to the restaurant. It’s really a blessing to HAVE a place to go when the weather’s not working out; in years past we either knit in the park OR did NOT knit in the park because we didn’t have another place to go. As I posted on our group website: If it’s nice out – we’ll be at the park, if it’s not we’ll be at the restaurant. Today we had 7 ladies. (Not a large group but we had fun).

Banana Crunch Muffins

3 C. flour
2 C. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 lb. unsalted butter, melted/cooled
2 extra-large eggs
3/4 C. whole milk
2 tsp. vanilla
1 C. ripe bananas, mashed
1 C. ripe bananas, medium-diced
1 C. walnuts, small dice
=
1 C. granola, plus more, to taste (optional)
for topping
1 C. sweetened shredded coconut, plus
more, to taste (optional) for topping
dried banana chips, (optional) to taste,
for topping
=
Preheat oven 350 degrees F.
Line 18 large muffin cups with paper liners

In large bowl sift flour, sugar, baking powder,
baking soda & salt.
Using elec. mixer fitted with a paddle attachment,
add melted butter & blend to combine.

In a bowl combine eggs, milk, vanilla & mashed
bananas – add to flour mixture, scraping the bowl
& blending well but not over-mixing. Fold in diced
bananas, walnuts, 1 C. granola & 1 C. coconut to
batter.

Spoon batter into paper liners, filling each to the top.
Top each muffin with (optional) dried banana chips,
extra granola & extra coconut, if using.

Bake 25-30 minutes until tops are brown & a toothpick
inserted into center of muffin comes out clean.

Cool muffins slightly in pan before removing.
Makes 18

(recipe: commandcooking.com)
————————————

Shrimp Scampi Linguini

1 (16 oz) pkg. linguini pasta
1 lb. shrimp, peeled/deveined
kosher salt, to taste
black pepper, to taste
4 T. butter, divided
4 T. olive oil pus more,
to taste, divided
2 shallots, finely diced
2 cloves garlic, minced
red pepper flakes, (optional),
to taste
1/2 C. dry white wine
1 lemon, juiced
1/4 C. parsley leaves, finely chopped
=
In large pot boiling/salted water -cook
linguini to al dente; drain.

In large bowl add shrimp, salt/pepper &
toss to season well.

In large skillet over medium-high heat,
add 2 T. butter & 2 T. olive oil. Add
shallots, garlic & red pepper flakes (if using),
cook 3-4 minutes until shallots are translucent.
Add shrimp to mixture – cook 2-3 minutes until
shrimp are pink.

Transfer shrimp from skillet to a large bowl &
cover to keep warm.

Add wine & lemon juice to skillet – bring to a
boil while stirring constantly. Add remaining
butter & oil – mix well. Add cooked shrimp,
parsley, cooked linguini, salt/black pepper –
stir to combine.

Drizzle extra olive oil over mixture & toss well
to combine.
Serves 4

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

Simmerin’ Swiss Steak

1 1/2 lb. beef cubed steaks
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. flour
3 T. vegetable oil
1 medium onion, chopped
1 (28 oz) can Italian-style diced
tomatoes, undrained
=
Cooked egg noodles to serve 4
=
Place flour in a pie plate.
Season cube steaks with salt/pepper
then dip in flour, coating both sides.

Heat oil in large skillet over medium-high
heat. Add half of the steaks & cook 2-3
minutes per side, until browned. Remove
cooked steaks to a platter & cook remaining
steaks. Return steaks to skillet & add
remaining ingredients. Cook over Low heat
18-20 minutes until sauce is thickened &
meat is tender, stirring occasionally.
Serve over cooked egg noodles.
Serves 4

(recipe: mrfood.com)
——————————

Crockpot Pork with Apples & Bacon

4 slices bacon
1 (3 lb) pork butt or pork shoulder
2 sweet onions, sliced
2 apples, cored, cut into chunks
1 T. dark brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 C. chicken broth
1/4 C. apple cider vinegar
=
In large skillet over medium heat, cook
bacon crisp; drain on paper towels,
reserving 1 T. drippings in skillet. Crumble
bacon. Add pork to drippings & cook about
7 minutes, turning occasionally until browned
on all sides.

Spray insides of crockpot with nonstick
cooking spray. Place crumbled bacon,
onions, apples, brown sugar, salt/pepper
in crockpot & place pork on top of mixture.
Pour broth & vinegar over pork.

Cover & cook on Low 6-8 hours until pork
is tender. Serves 4

(recipe: mrfood.com)
————————–

Rave Rice

1 lb. ground beef
1/3 C. chopped onion
1/2 C. seeded/chopped green pepper
2 C. long-grain rice, cooked
1 (14.5 oz) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
6 strips bacon, cooked/crumbled
2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 1/2 C. Cheddar cheese, shredded/divided
1/2 C. dry breadcrumbs
1 T. butter, melted
=
Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray

In large skillet over medium heat, add beef,
onion & green pepper – cook about 5-7
minutes until beef is no longer pink; drain.

Stir in rice, tomatoes, corn, olives, bacon,
chili powder, garlic powder & salt – cook
until all are heated through. Stir in 1 C.
cheese & transfer to prepared baking dish.
Sprinkle remaining cheese on top.

In small bowl mix breadcrumbs with butter &
sprinkle on top.

Bake 15-20 minutes, uncovered until cheese
has melted.
Serves 4

(recipe: heartlandcooking.com)
————————

Cheesy Potato Soup

1/2 lb. bacon, chopped
1 Vidalia onion, chopped
5 C. peeled/chopped Yukon Gold potatoes
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
32 oz. chicken broth
1 C. whole milk
16 oz. shredded Cheddar cheese
2 green onions, chopped
=
In a large soup pot, fry bacon – remove
bacon from pot & reserve grease. Cook
onion over medium heat until translucent.
Add garlic, chopped potatoes, salt/pepper &
broth – bring to a boil. Reduce heat & simmer
10-15 minutes until potatoes are fork-tender.

Using a potato masher, mash potatoes as little
or as much as you desire.*
Add milk & heat through then stir in cheese.
Ladle into bowls & garnish with bacon, cheese &
green onions.
Serves 10

*You could also use an immersion blender (or)
remove 3-4 Cups of soup to a blender & blend
before returning to the pot.

(recipe: lemontreedwelling.com)
————————

Crockpot Chicken/Sausage & Rice

1 tsp. crushed red pepper
1 tsp. garlic powder
2 tsp. thyme
1 T. paprika
1 lb. smoked sausage cut into
1 inch pieces
2 C. coarsely chopped onions
1 C. coarsely chopped green bell
pepper
1 C. coarsely chopped red bell
pepper
1 C. sliced celery
1 (14.5 oz) can diced tomatoes with
juice
1 C. chicken broth
4 bay leaves
6 boneless skinless chicken thighs (about
2 lb)
2 C. instant white rice
–
Rinse chicken/pat dry. Place
sausage, bell peppers, onion, celery,
tomatoes, broth, bay leaves, thyme,
paprika & garlic powder in crockpot –
stir to blend well. Top with chicken &
sprinkle with black pepper & pepper
flakes. Cover & cook on Low 8 hours
or High 4 hours until chicken is cooked
through & veggies are tender. Add rice
& gently stir. Cover & cook 15-20
minutes until rice is tender. Remove
bay leaves & chicken bones  before
serving. Serves 4-6

(recipe: 4sonrus.com)
——————————

Black Magic Cake

2 C. sugar
1 3/4 C. flour
3/4 C. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 C. buttermilk* or sour milk
1 C. strong black coffee or
2 tsp. powdered instant coffee plus
1 C. boiling water
1/2 C. vegetable oil
1 tsp. vanilla
–
Preheat oven 350 degrees F.
Grease & flour two 9″ round baking
pans or one 9 X 13″ baking pan.
Stir sugar, flour, cocoa, baking soda,
& salt in large bowl. Add eggs,
buttermilk, coffee, oil & vanilla;
beat at medium speed using elec.
mixer 2 minutes (batter will be thin).
Pour batter evenly into prepared pan(s).
Bake 30-35 minutes for round pans,
35-40 for 9 X 13″ pan until a wooden
toothpick inserted into cake comes
out clean. Cool cake 10 minutes then
remove from pan(s) to wire rack.
Cool completely. Frost as desired

*If you don’t have buttermilk:
pour 1 T. vinegar or lemon juice into
a 2-cup measuring cup & fill cup to
1 cup mark with milk. Stir & let stand
5 minutes – now you have buttermilk/
sour milk.

(recipe all-my-recipes.com)

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

Hope you’re enjoying your day;

Hugs;

Pammie

Spring in Michigan

Translated: one day beautiful, sunny & in the 70’s, next 20-30 degrees & either raining or snowing OR BOTH! Right now it’s raining & 47 degrees; no warm temps for the rest of the week & on into next – sigh. Looks like we will definitely be knitting/crocheting at the restaurant tomorrow.

Orange Loaf Cake

Cake:

2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
zest from 1 orange (or about
2 T. orange zest)
1 C. granulated sugar
3/4 C. olive oil
2 T. orange juice
1 1/2 tsp. orange extract (or
vanilla)
1 C. buttermilk

Drizzle:

2 T. orange juice
2 T. granulated sugar

Glaze:

1/2 C. powdered sugar
milk
=
Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.

In a bowl whisk flour, salt, baking
powder, baking soda.

In another bowl using elec. mixer,
combine eggs, orange zest, sugar,
olive oil,orange juice, orange (or vanilla)
extract & buttermilk. Pour batter into
prepared pan – smooth out.

Bake 45-50 minutes until center tests
done.

While cake bakes:

prepare Drizzle:
Place drizzle ingredients in a saucepan
& bring to a boil (or you can do this in
the microwave, using a glass measuring
cup). Remove from heat.

When cake is baked, before removing from
pan, poke holes all over top of loaf
while cake is still hot. Pour drizzle
over cake & let stand 10 minutes to cool
before adding glaze. Remove cake from pan.

Glaze:
Combine Glaze ingredients – mix until
consistency that is pourable (add more
milk, if needed) – pour over cooled cake.
Makes 1 loaf

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

Farmers Casserole
(overnight recipe)
3 C. frozen hash browns
3/4 C. shredded Monterey/Pepper Jack
cheese
1 C. cooked, cubed ham
1/4 C. chopped green onion
4 eggs, well beaten
1 (12 oz) can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt
=
Spray a 2 qt. rectangular baking
dish with nonstick cooking spray

Arrange potatoes evenly on bottom
of baking dish. Sprinkle with cheese,
ham, onion.

In a small bowl combine milk, eggs &
seasonings – pour over casserole.
Refrigerate overnight.

Preheat oven 350 degrees F.
Bake casserole 40-50 minutes
until set. Let stand 5 minutes
before serving.

(recipe: Addicted to Home
Recipes – FB)
—————————-

Creamy Beef Taco Soup

2 lb. ground beef (see note)
1 small onion, diced
1 bell pepper, seeded/diced
2 cloves garlic, minced
24 oz. beef broth
1 (28 oz) can diced tomatoes
(crushed tomatoes or another
kind will work, also)
4 oz. salsa
2 (dry) taco seasoning packets
4 oz. cream cheese, softened
1 C. heavy cream
2 C. shredded Cheddar cheese
=
In large skillet over medium heat
saute gr. beef, onion & bell pepper
until meat is no longer pink-drain.
Place in large pot & garlic, beef
broth, tomatoes, salsa & taco
seasoning – cook on medium heat
until all ingredients heated through.

Slowly add softened cream cheese,
heavy cream & Cheddar cheese – stir
until cheeses are melted & soup is
well blended.

Serve & garnish with your favorite
taco toppings.

NOTE: you can also add more veggies:
squash, zucchini, riced cauliflower, beans,
corn. Can also substitute ground chicken
or turkey.

(recipe: FB)
————————-

Crockpot Sausage, Sauerkraut & Potatoes

2 (14 oz, ea) cans sauerkraut (or one 2 lb. bag)*
5-6 potatoes: peeled/cut into large chunks
1 C. water
1 lb. Polish sausage, cut into chunks (can use
smoked sausage)
1 tsp. caraway seeds (optional)
1 bay leaf
1/4 tsp. black pepper
=
Place sauerkraut & potatoes in crockpot. Add
spices & water. Place sausage on top.

Cover & cook 4 hours on High (6 hrs. on Low)
until potatoes are done.
Serves 6-8

*
Original recipe said to use undrained sauerkraut:
my husband taught me to RINSE sauerkraut
under cold water – it removes the salt taste – your
choice

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

Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/black pepper, to taste
1 C. cooked/diced ham (optional)
=
Heat a large deep skillet over medium-
high heat. Add oil & allow to heat through.
Add sweet potatoes – cook 2-3 minutes,
stirring occasionally. Add 2 T. hot water to
pan; cover pan & cook 3 minutes, stirring
occasionally. Add remaining ingredients &
stir to combine. Cook until sweet potatoes
are soft on inside & pepper & onions are
crisp-tender. (about 10 minutes)
Taste & adjust salt/pepper. Toss in ham,
if desired.
Serves 6

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

Ham & Cheese Spinach Puffs

3 T. unsalted butter
1 shallot, finely chopped
2 T. flour, plus more for surface
1 C. whole milk
1 1/2 C. shredded Gruyere (about 4 oz),
cheese/divided (note: you could substitute
Swiss if desired)
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1 (10 oz) pkg. frozen chopped spinach,
thawed/squeezed dry
1 (8 oz) ham steak, cut into 1/4″ cubes,
about 1 1/2 C., divided
1 (17.3 oz) box frozen puff pastry, thawed
1 tsp. cold water
=
Line two baking sheets with parchment
paper.

In medium pot over medium heat, melt
butter. Cook shallot, stirring occasionally,
until softened, 6-8 minutes. Whisk in flour
to form a roux (a thick bubbling paste) then
whisk in milk. Increase heat to medium-high;
bring to a boil, then reduce to medium-low &
simmer, stirring occasionally, until thickened,
1-2 minutes.

Remove pot from heat & whisk in 1 C. cheese
just until melted. Season with salt/black pepper.
Fold in spinach & 1 C. ham – let cool.

On a lightly floured surface, roll out 1 sheet of
puff pastry to 15″ X 10″ rectangle. Using a sharp
knife, cut into 6 equal squares, each about 5″ X 5″.
Transfer to one of the prepared sheets – repeat
with remaining sheet of puff pastry.

Dollop 3 T. cooled filling into center of each
square. Press 5-6 pieces of man in each &
sprinkle with remaining 1/2 C. Gruyere cheese.
Fold corners of each square to meet in the
center. Refrigerate until chilled, 15-30 minutes.
–
Preheat oven 400 degrees F.
Arrange oven racks in upper & Lower thirds of
oven.

In small bowl whisk egg, water & a pinch of salt –
brush over tops of chilled pastries.

Bake 10 minutes – rotate baking sheets top to
bottom & bake 15-20 minutes until pastries
are brown on top & bottom. Top with more
pepper, if desired, & serve.
Serves 12

(recipe: delish.com)
—————————-

Peach Cobbler Bread

3 C. flour
2 C. sugar
1 tsp. salt
1 tsp. baking soda
1 C. oil
4 eggs
1 1/2 tsp. vanilla
3 (15 oz, ea) cans peach
chunks, well drained
–
Glaze:
1 C. powdered sugar
2 T. milk
–
Preheat oven 350 degrees F.
Using an elec. mixer, mix flour,
sugar, salt & baking soda in bowl
on Low speed. Add oil, eggs &
vanilla  & mix. Gently stir in
drained peaches using a wooden
spoon. Spray 2 loaf pans with
nonstick spray & divide dough
into pans; spread top evenly.
Bake 50-65 minutes until a
toothpick inserted into center
comes out almost clean. Cool
completely on wire racks.
Glaze:
In a small bowl whisk together
powdered sugar & milk; drizzle
glaze evenly over tops of both
loaves. Allow glaze to harden
before slicing & serving.

(recipe: mostlyhomemademom.com)

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

Have a nice day & try to stay healthy, warm & dry!

Hugs;

Pammie

The Last BEAUTIFUL day for awhile –

Our weather for awhile now has been kind of goofy: last week it was mostly 30’s, some 50’s but very little sun. Today, in a field of mostly 30’s weather, we’re supposed to get up to 81 degrees F! (It’s now almost 5:30 p.m. and we’re mostly cruising around 69/70 so I don’t think that’s going to happen BUT it’s still a nice, clear, slightly breezy day and I can’t complain. The tulips are starting to bloom along with the Narcissus, hyacinth and other various small ground flowers. I LOVE SPRING! (when the weather’s nice). The rest of this week is supposed to get back down to the 30’s with rain/winds and possibly a little snow – ugh).

Finished another blanket – this one is for a friend who will soon be having breast cancer surgery. (I now have 2 baby blankets ‘in progress’ but wanted something more). I started another crocheted Granny Square afghan, this one using a X-pattern for the squares. I’ve done it before – pretty simple AND it uses up a lot of my little bits of yarn.

Dinner is in the oven: Swiss Steak (with rice). I like making that – very simple recipe & relatively quick (1 hr).

========

Amish Apple Fritter Bread

1/3 C. brown sugar
1 tsp. cinnamon
1/2 C. butter (1 stick), softened
2/3 C. granulated sugar
2 eggs
2 tsp. vanilla
1 1/2 C. flour
2 tsp. baking powder
1/2 C. milk

Apple Filling:

2 C. apples, peeled/ cored/chopped
1 tsp. cinnamon
1 T. granulated sugar

Glaze:

1/2 C. powdered sugar
1 T. milk
==
Preheat oven 350 degrees F.
Spray a 8.5 X 4.5 X 2.5 inch loaf
pan with nonstick cooking spray.

In small bowl whisk brown sugar &
1 tsp. cinnamon.

In large bowl using elec. mixer, cream
2/3 C. gran. sugar & butter until light &
fluffy. Beat in eggs & vanilla just until combined.

In small bowl whisk flour & baking powder. Add
flour mixture to wet mixture & stir to combine.
Add milk & mix until smooth. Pour half of the
batter into prepared loaf pan – spread out evenly.

In small bowl combine apple filling ingredients.
Pour half of apples over batter in pan then spread
on remaining batter. Top with remaining apples &
press apples down slightly.
Sprinkle brown sugar & cinnamon mixture over
top of bread.

Bake 1 hour until a toothpick inserted into
center comes out clean. Cool in pan about
30 minutes.

In small bowl combine glaze ingredients
until smooth – drizzle over cooled bread.
Serves 8

(recipe: kitchenfunwithmy3sons.com)
————————-

Fluffy Greek Yogurt Pancakes

1 C. whole wheat flour
1 C. flour
4 tsp. baking powder
1/4 tsp. salt
1 T. sugar
1 1/2 C. milk
2 large eggs
2 tsp. vanilla
1/2 C. plain 2% Greek yogurt
–
Maple syrup – for serving
fresh fruit – for serving
=
In large bowl whisk whole wheat
flour, flour, baking powder, salt & sugar.

In a small bowl whisk milk, eggs & vanilla.
Pour liquid mixture into flour mixture & stir
just to combine. Add yogurt & stir.

Heat a 12-inch nonstick skillet or griddle
over medium heat – spray with nonstick
cooking spray. Working in batches: spoon
a quart cup of batter onto pan for each
pancake – cook just until bubbles form
around the edges of each pancake (about
3 minutes). Flip & cook 90 seconds more.
Transfer pancakes to a warm plate – repeat
with rest of batter.

Serves topped with syrup & fruit.
Makes 4 servings

(recipe: justataste.com)
—————–

Quick Caramelized Pork & Broccoli

1 (1 lb) pork tenderloin
1/2 C. soy sauce/divided
2 tsp. garlic powder
1/2 tsp. black pepper
3 T. vegetable oil, divided
1 T. light brown sugar, packed
1 T. cornstarch, whisked with
1/4 C. water
1 lb. broccoli florets
–
toasted sesame seeds – garnish
=
Remove silver skin (the tough white
membrane that runs along the outside
of the tenderloin).
Cut tenderloin, widthwise into 1/4-
inch thick rounds.

In large bowl whisk 1/4 C. soy sauce,
garlic powder & pepper. Add sliced
pork & toss to combine. Let stand at
room temperature 10 minutes
=
In large skillet over high heat, add 2 T.
vegetable oil – swirl to coat pan. Arrange
half of pork in a single layer. Cook, flipping
once, until browned on both sides &
cooked through, 3-5 minutes. Using a
slotted spoon, transfer pork to a plate &
repeat with remaining pork – if needed
add 1 T. vegetable oil to skillet.

NOTE: TO maintain broccoli’s vibrant
green color, blanch it in boiling water
15 seconds then drain well & continue
with recipe below (optional) IF using
this method, reduce cook time to 2 minutes.

Reduce heat to medium & add remaining
1 T. vegetable oil to skillet. Add broccoli
florets; cook, stirring, until crisp-tender,
about 3 minutes. Transfer to plate with pork.

Add remaining 1/4 C. soy sauce along with
brown sugar  & cornstarch mixture to skillet;
stirring to remove any brown bits from bottom
of skillet. Bring to boil & cook until thick &
syrupy, about 2 minutes. Return pork &
broccoli to skillet & toss to coat. Garnish
with sesame seeds & serve.
Serves 4

Leftovers can be stored in an airtight
container in fridge for up to 3 days; reheat
using microwave

(recipe: justataste.com)
————————-

Crockpot Lasagna

1 lb. ground breakfast sausage
1/2 C. onion, chopped
3 (15 oz, ea) cans Italian-style tomato sauce
2 tsp. dried basil
1/2 tsp. salt
1 (8 oz) pkg. shredded mozzarella cheese
1 (15 oz) tub ricotta cheese
1 C. Parmesan cheese, grated or shredded
15 lasagna noodles, uncooked/divided
=
In a skillet brown sausage & onion until
cooked; drain. Add tomato sauce, basil & salt –
stir well.

In a bowl mix 1 C. mozz. cheese with ricotta
& Parmesan (refrigerate rest of mozz. until
later).

Place 1/4th of sauce in bottom of crockpot.
Place 5 noodles over sauce, overlapping &
breaking when necessary to fit. Top with
half the cheese mixture. Add another 1/4th
of sauce, 5 more noodles & top with remaining
cheese mixture & another layer of sauce.

Cover & cook on Low 4-6 hours then top with
remaining mozzarella cheese.
Cover & cook until cheese melts.

Cool 15-30 minutes before cutting (for
lasagna to set up better)
Serves 8

NOTE: Poster says she cooks & cools
the lasagna then cuts it into serving size
pieces & refrigerates until next day (she
says the flavor is better the next day and
the lasagna sets up nicely)

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

Coconut Rice

2 C. long grain rice
4 C. coconut milk
2 T. sugar
1 C. milk
=
Rinse rice in a mesh strainer about 45-60
seconds).

In a saucepan combine rice, coconut milk,
sugar & milk – bring to boil over high heat.
Cover; reduce heat to medium & cook 20-25
minutes, stirring frequently. Serve immediately.
Serves 8

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

Coconut Rice

2 C. long grain rice
4 C. coconut milk
2 T. sugar
1 C. milk
=
Rinse rice in a mesh strainer about 45-60
seconds).

In a saucepan combine rice, coconut milk,
sugar & milk – bring to boil over high heat.
Cover; reduce heat to medium & cook 20-25
minutes, stirring frequently. Serve immediately.
Serves 8

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

Butterscotch Cookies

1 C. butter, softened
1/2 C. granulated sugar
1/2 C. brown sugar
1 T. vanilla
2 eggs
2 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 C. butterscotch chips
=
Preheat oven 350 degrees F.
Using elec. mixer, in large bowl
blend butter with both sugars &
vanilla; until thoroughly combined.
Add eggs, one-at-a-time, blending
between additions. Stir in, by hand,
flour, baking soda & salt – do not
over mix; gently fold in chips.
Drop by 1 T. onto baking sheets
approx. 2 inches apart.
Bake 8-10 minutes.
Remove from oven, cool on sheets
5 minutes then transfer to wire
rack to cool completely.
Makes approx. 36 cookies

(recipe: dessertsonadime.com)

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

Yesterday was relatively clear out (a bit chilly) so I took advantage & began photographing some of the donated knit/crocheted items for the upcoming Detroit Veterans Hospital’s Baby Shower (drop off May 6th). My ladies & I don’t actually GO to the shower, we just create the items & donate them. Since we don’t ‘attend’, some of my ladies want to see what the people in the group have created so I take photos & post them to our website. If you remember, the current ‘attending expectant or recently delivered military women’ is 49. I’m very pleased to know that, right now, BEFORE the BIG drop off of items, we currently have 29 blankets! That’s HALF-WAY to our goal! I’m super happy.

Hope your day is going very well;

Hugs;

Pammie

another CHILLY day!

It’s a bit strange to go from high 60’s last week to 28 degrees and a light layer of snow on the ground this morning! Ah, well – it’s MICHIGAN – we have changing weather.

Last night I tried something I haven’t made in a good 15+ years: chicken & dumplings. I was pleasantly surprised that my husband & son REALLY liked it – so much so that I had to kind of ‘scrounge’ for extra ingredients to add so that it will cover for dinner tonight. (Husband wasn’t too happy with the dumplings/son loved them . . . go figure!) This same son is the one that gently pushes me to try new things – knitting patterns, recipes, etc. I guess that’s a good thing – sometimes we hit a winner.

Bacon/Egg & Cheese Toast Cups

12 strips uncooked bacon
flour
1 (17.3 oz) pkg. frozen puff pastry
(2 sheets), thawed
1 C. shredded Cheddar cheese
8 large eggs
1/4 C. milk or heavy cream
2 T. chives, minced
=
Preheat oven 375 degrees F.

Divide bacon between 2 large saute
pans over medium-low heat. Cook,
draining grease as needed, until almost
fully cooked but still pliable enough to
bend.

Lightly flour a work surface with flour then
unfold each of puff pastry sheets onto surface.
Using a rolling pin, roll each sheet to seal any creases.

Using a sharp knife, cut each sheet into 9 squares.
Add 1 square to each muffin tin cup, pressing it
firmly into bottom & up sides so that edges hang
over the sides of each cup (you will have 6 extra
squares which can be re-frozen)

Place 1 strip bacon inside each cup so that the
ends stick out of the cups.

In a large bowl whisk eggs with milk & a pinch
of salt & pepper.

Divide cheese among the cups then ladle the
egg mixture into each cup.

Bake 18-22 minutes until puff pastry is golden &
eggs are cooked through. Remove cups from oven
& let cool 5 minutes before using a knife to loosen
then around the edges.
Sprinkle cups with chopped chives & serve immediately.
Makes 12

(recipe: justataste.com)
————————-

French Onion Beef Noodle Bake

1 (8 oz) pkg. egg noodles, cooked/
drained
1 lb. ground beef
1 (16 oz) tub French onion dip
1 (10.5 oz) can cream of mushroom
soup (undiluted)
1 C. grated Cheddar cheese
1 C. sour cream
1 1/2 C. fried onions
=
Preheat oven 350 degrees F.
Spray a 10-inch square baking
dish with nonstick cooking spray.

In large skillet brown beef over
medium-high heat until cooked
through; drain.

Place cooked/drained noodles in
a large bowl & add French onion
dip, soup & sour cream – stir until
thoroughly combined – stir in cheese
& ground beef & spread in prepared
baking dish.

Bake 25 minutes until golden brown
& bubbly. Top with fried onions. Return
to oven 5-10 minutes more. Let cool
5 minutes before serving.
Serves 6-8

(recipe: 12tomatoes.com)
———————–

Wintry Chicken Stew

1 (3 to 3 1/2 lb) chicken, cut into
8 pieces
4 baking potatoes, peeled/quartered
1 large onion, chopped
3 C. water
1 (28 oz) can whole tomatoes,
drained/quartered
1 (15 oz) can cream-style corn
1/2 C. long grain rice
1 1/2 tsp. salt
1 tsp. black pepper
1/2 C. heavy cream
2 C. fresh spinach
=
In a soup pot combine all ingredients
except heavy cream & spinach.
Bring to a boil over high heat.
Reduce heat to medium-low –
simmer 45-50 minutes until chicken
is no longer pink in center, stirring
occasionally. Stir in cream & spinach;
cook 2-3 minutes until heated through.
Serves 6

(recipe: mrfood.com)
——————————–

Crockpot Pizza Soup

1 lb. pork sausage, browned/drained
1 (14.5 oz) can diced tomatoes with
basil/oregano & garlic
1 (4 oz) can sliced mushrooms, drained
1 (14.5 oz) can beef broth
1 (2.5 oz) pkg. sliced pepperoni, chopped
1 green pepper, seeded/chopped
1 onion, chopped
1 C. water
1 T. Italian seasoning
–
garnish: shredded mozzarella cheese
=
Place browned/drained pork sausage in
crockpot along with all other ingredients
(except garnish).

Cover & cook on Low 4-6 hours.
Serve topped with mozz. cheese
Serves 6-8

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

Frizzled Cabbage
(serves 2)

1/4 medium green cabbage, cored/
sliced very thin
2 T. butter (or more if desired)
salt/black pepper
=
In large skillet over medium heat,
melt butter. When it is bubbling, add
cabbage, salt & pepper. Stir occasionally
& cook until mostly wilted, about 10
minutes.

Turn heat down to medium-low & cook,
stirring frequently, about 10 minutes until
cabbage is starting to caramelize. DO NOT
let it burn!

Taste, adjust seasoning & serve immediately.
Serves 2

(recipe: food.com)
___________________

Egg Roll in-a-Bowl

1/4 C. soy sauce
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 tsp. peanut oil
1/2 lb. ground pork
1 (16 oz) pkg. coleslaw mix
2 scallions, sliced
1/4 C. sweet Thai chili sauce
=
Fried Wontons (see below
=
In small bowl combine soy sauce,
ginger, garlic powder & pepper – mix
well.

In large skillet over medium-high
heat, heat oil until hot. Cook pork
5-7 minutes until no longer pink,
stirring occasionally. Add coleslaw,
scallions, chili sauce & soy sauce
mixture to skillet – mix well & cook
2-3 minutes or just until coleslaw
mix begins to soften. Serve with
fried wontons.
Serves 4

Fried Wontons

1 (12 oz) pkg. won ton wrappers*
1 C. vegetable oil
(paper towels for draining)
=
Cut won ton wrappers into quarters on
the diagonal.

Heat a large skillet over medium heat;
add oil & heat until hot. Add won tons
to skillet & fry 15-20 seconds on each
side or until golden – place on paper
towels to drain. Serve with above recipe.

*You can usually find won ton wrappers
in the refrigerated fruit/vegetable section
of grocery stores

(recipe: mrfood.com)
———————–

Blackberry Cobbler

Cobbler:

1 C. sugar
1/4 C. flour
5 C. fresh blackberries*
2 T. fresh lemon juice

Crust:

1 3/4 C. flour
3 T. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 C. shortening
1/2 C. whipping cream
1/2 C. buttermilk

Other:

2 T. butter, melted
1 tsp. sugar
(optional: ice cream)
=
Preheat oven 425 degrees F.
Lightly spray a 8 or 9″ square baking
pan with nonstick cooking spray.

In medium bowl combine 1 C. sugar,
1/4 C. flour & berries – toss well &
sprinkle with lemon juice. Spoon into
prepared baking dish.

Crust:

In large bowl combine first 4 ingredients;
cut in shortening using a pastry cutter or
2 forks until mixture is crumbly. Stir in
whipping cream & buttermilk just until
blended (makes enough for 1 cobbler)

Spoon 9 mounds of crust over blackberries &
brush with melted butter. Sprinkle top with
1 T. sugar.

Bake 30 minutes until browned & bubbly.
Serve with ice cream, if desired.
Serves 9

*2 (14. oz, ea) pkgs. frozen blackberries,
thawed/drained may be substituted – increase
flour to 1/3 C. if using frozen berries.

(recipe: southernliving.com)

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

How are YOUR gas prices? Ours jumped (last week) from $3.39/9 to $3.59/9 (and Kroger gas was up to $3.79/9!) Kind of wish I’d filled up BEFORE Easter instead of being forced to go for higher prices (even with the Kroger gas discount!)

Hope you are having a good day;

Hugs;

Pammie

Yep – it’s Michigan in Spring

Our ‘lovely’ weather of a few days ago has now degraded down to 32 degrees, rainy and SNOWING! (mind you, not big flakes & it’s not sticking but . . . ) Glad I don’t have any particular plans for the day that would include being outside; I have several knit projects to work on, a good book and other things. There’s always something to be grateful for – right?

Sheet Pan Pancakes

1/4 C. unsalted butter
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. light brown sugar
1 1/4 C. buttermilk
1 tsp. vanilla
1 tsp. almond extract
2 large eggs, room temp.
1/4 C. fresh strawberries, cut into quarters
1/4 C. blueberries
1/4 C. raspberries
=
Preheat oven 425 degrees F.
Spray a 9 X 13″ rimmed sheet pan with
nonstick cooking spray.

Place butter in a large microwave-
safe bowl – melt butter & let cool.

In large bowl whisk flour, baking powder,
salt & light brown sugar. Add buttermilk,
vanilla & almond extracts, cooled butter &
eggs – whisk until mostly smooth (a few
lumps are fine)

Pour pancake batter into greased sheet
pan. Add berries on top of batter (or
any other toppings you might like).

Bake 14-18 minutes until a toothpick
inserted into center comes out clean.

Remove from oven, cool slightly then
cut into rectangles or squares.
Serves 8

NOTE: You can add additional berries,
Cool Whip or whipped cream or drizzle
with syrup.

Storage: They can be stored in an
air-tight container in fridge for up to
3 days.

To Freeze:
Wrap individual pancakes in plastic
wrap or in a freezer-safe container –
freeze for up to a month. Defrost in
fridge or room temp. Reheat in
microwave, oven, toaster oven or
even air fryer.

(recipe: momontimeout.com)
———————

Sweet ‘N Spicy Candied Bacon
1 lb. thick-cut bacon
1/4 C. light brown sugar
1 tsp. chili powder
1/8 tsp. black pepper
pinch cayenne pepper
1/4 C. finely chopped pecans
(optional)
=
Preheat oven 425 degrees F.
Line a broiling pan or rack set inside
a jelly roll pan with foil.

In small bowl combine brown sugar,
chili powder, black pepper & cayenne –
stir until well mixed.

NOTE: if serving this as an appetizer/
party food the poster recommends
cutting the bacon slices in half before
baking.

Arrange bacon in a single layer on
broiling pan or jelly roll pan.
Bake 10 minutes.

Remove from oven & sprinkle slices with
brown sugar mixture, then chopped nuts.

Bake 5-10 minutes until bacon is crisp.
Makes 10-14 slices

(recipe: thekitchenismyplayground.com)
—————————

Alice Springs Chicken
(Outback ‘copycat’ recipe)

4 boneless skinless chicken breasts
2 T. butter
4 bacon slices, cooked
1 C. sliced mushrooms
salt/black pepper, to taste
2 C. shredded Colby Jack cheese
1 T. chopped fresh parsley – garnish
–
Sauce:

1/2 C. honey
1/2 C. coarse ground mustard
1/4 C. mayonnaise
1 T. lemon juice
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In small bowl whisk sauce ingredients;
pour half over chicken & marinate in
fridge for 30 minutes.

Preheat oven 400 degrees F.

In large skillet saute mushrooms in 1 T.
butter until browned & cooked through.
Add remaining butter to pan; brown
marinated chicken in butter, cooking
4-5 minutes per side to sear.

Place chicken in bottom of prepared
baking dish; spread a spoonful of sauce
over each breast, reserving any remaining
sauce for serving. Add a layer of cooked
mushrooms, chopped bacon & a layer of
shredded cheese.

Bake 15 minutes until chicken is cooked
through & reaches an internal temperature
of 165 degrees F.

Garnish chicken with parsley & serve
immediately with reserved sauce for
dipping.
Serves 4

(recipe: kitchenfunwithmy3sons.com)
—————————–

Crockpot Cheesy Garlic Pull-Apart Bread

1 lb. frozen white bread dough
1/2 C. salted butter, melted
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried Italian seasoning
–
Follow directions on bread dough package
to thaw the dough.
Line bottom & sides of crockpot with large
sheet of parchment paper.
Once dough is thawed: divide dough into
about 16 pieces, as equal as possible. Melt
butter; add Parm. cheese, garlic powder &
Ital. seasoning – stir to combine with a fork.
Dip each dough ball in butter mixture to coat
& place each in bottom of crockpot in a single
layer – balls should touch. Place a clean kitchen
towel or a length of paper toweling between
lid of crockpot & crockpot to prevent
condensation from dripping on bread while
it cooks. Allow bread to rise in turned off
but covered crockpot for 1 hour.
–
Turn crockpot to High & bake 2-3 hours until
bread is cooked through & bottom of bread
is browned. Pull bread apart in pieces &
serve warm. Serves 8

NOTE: If using frozen bread dough, allow enough
time for bread to thaw. Rhodes Bake-N-Serv
frozen bread dough poster used offered 2 thawing
options: 5-8 hours at room temperature on counter
top in kitchen or 8-16 hours in fridge.

(recipe: crockpotladies.com)
—————————————–
Crockpot Cheeseburger Soup
1 lb. extra lean ground beef
1 medium yellow onion, diced
1 (14.5 oz) can diced tomatoes,
drained
8 oz. cream cheese, cubed
6 oz. center-cut bacon; diced &
cooked until crispy
4 C. chicken stock
2 C. cubed potatoes
1 C. carrots – peeled/shredded
3 cloves garlic, minced
2 ribs celery, thinly sliced
2 tsp. salt
1 tsp. black pepper
1 C. milk
1/4 C. flour
2 C. shredded sharp Cheddar cheese
–
In medium skillet cook & crumble
ground beef until no longer pink;
drain & add to 6 qt. crockpot. Saute
diced onion in skillet until they start
to soften & turn translucent – add to
crockpot. Add tomatoes, cream cheese,
cooked bacon, chicken stock, potatoes,
carrots, garlic, celery, salt/pepper to
crockpot – stir to combine. Cover & cook
on Low 8 hours.

In small bowl whisk milk & flour to create
a slurry – slowly stir slurry into soup,
breaking up any cream cheese that has
not melted. Add shredded cheese to
crockpot; cover & cook an additional
10-15 minutes until soup has thickened.
Ladle soup into bowls & garnish with
additional shredded cheese, if desired.
Serves 6

NOTE: To save some time, cook ground
beef & bacon ahead of time; both can
be cooked & placed in freezer bags, stored
in fridge or freezer until you are ready to
use them.

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

Frozen Chocolate Chip Fantasy
(freeze overnight)
1/2 C. milk
1/2 C. coffee-flavored liqueur
34 chocolate chip cookies – reserve
2 for garnish
2 (8 oz, ea) tubs Cool Whip, thawed/
divided
=
Line a 9 X 5″ loaf pan with plastic wrap –
with ends extending over sides of pan
about 2 inches on all sides.

In medium bowl combine milk & coffee liqueur;
mix well. Dip 8 choc. chip cookies quickly into
milk mixture & place in bottom of prepared pan.
Spoon 1/3rd of one tub Cool Whip evenly over
cookies. Repeat two more times & top with a
final layer of cookies. Cover with ends of plastic
wrap & freeze overnight.
=
Remove from freezer & invert onto a serving
platter, removing plastic wrap. Frost the entire
loaf with remaining tub Cool Whip. Crush
remaining 2 cookies & sprinkle on top.
Slice & serve or keep frozen until ready to serve.
Serves 10

NOTE: If you want a ‘lighter’ cake – use low fat
milk, reduced-fat cookies & a lighter whipped
topping.

(recipe: mrfood.com)

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

Enjoy your day!

Hugs;

Pammie

Yep, it’s Spring (along with the crazy weather!)

Yesterday it was 72, sunny & breezy – my knit group met in the park – YAY! Today it’s now 73 degrees, overcast & the forecast is for RAIN, a possible thunderstorm AND maybe SNOW – low of 34 tonight! UGH – welcome to Michigan in the Spring! Looking at this week, it’s rain & breezy ALL WEEK – even this coming Saturday! (Looks like we’ll be knitting at the restaurant AGAIN –
sigh).

Lemon Blueberry Bread

1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/3 C. unsalted butter, melted
1 C. granulated sugar
2 eggs
1/2 tsp. vanilla
2 tsp. fresh grated lemon zest
2 T. fresh lemon juice
1/2 C. milk
1 C. fresh or frozen blueberries (poster
uses fresh)
1 T. flour
=
Lemon Glaze:

2 T. butter, melted
1/2 C. powdered sugar
2 T. fresh lemon juice
1/2 tsp. vanilla
=
Preheat oven 350 degrees F.
Line a 9 X 5″ loaf pan with
parchment paper or spray with
nonstick cooking spray

In medium bowl whisk flour, baking
powder & salt together.

In large bowl using elec. mixer, blend
melted butter, sugar, eggs, vanilla,
lemon zest & juice – mix until well
combined. While slowly mixing, add
flour mixture & milk in two batches
(some flour then some milk, etc.) Stop
mixing as soon as it’s all just combined.

Rinse blueberries so they have a bit of
moisture on them. Toss in small bowl
with 1 T. flour (this will help prevent them
from sinking to bottom of loaf in pan)

Add flour-coated blueberries to batter &
gently but quickly stir in by hand to combine.

Immediately pour batter into prepared pan.

Bake 55-65 minutes until a toothpick inserted
into center of loaf comes out clean.
Cool bread in pan about 30 minutes then move
to a wire rack to cool. Place a sheet of foil or
parchment paper under rack to catch glaze
you will be adding)

Prepare Glaze;

In a bowl whisk melted butter, powdered sugar,
lemon juice & vanilla – pour over loaf. Allow to
set a few minutes. Serves 10

NOTE: If baking the day before, wrap cooled
loaf in plastic wrap & store at room temperature
WITHOUT the glaze. Mix & pour glaze the day of
serving.

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

Ham Fried Rice

2-3 T. olive oil, divided
1 1/2 T. sesame oil, divided
1/2 C. minced onion
1 T. minced garlic
1 C. minced carrot
3 C. ham, chopped
4 C. cooked rice
4 eggs plus salt & pepper
2 C. frozen peas
1/2 C. green onion, chopped
2 T. soy sauce
1/2 tsp. onion powder
salt & pepper, to taste
=
Heat a large skillet over medium high
heat. Add 1 T. olive oil, 1 T. sesame oil,
onion, garlic & carrots – cook, stirring,
until onions are translucent & carrots are
soft. Add ham – cook & stir until some of
ham has a char to it.

To the corner of the pan, add 1 T. olive oil.
Add rice – cook & stir until heated through.

In small bowl whisk eggs until frothy –
season with salt/pepper.

Slice rice mixture to side of pan, leaving
a blank space for egg. Carefully pour
egg into this space & allow it to cook
along the bottom. Scrape the cooked
portion around a bit, allowing for the rest
of the egg to cook. (like making scrambled
eggs) Stir rice mixture & cooked egg
together.

Add green onion & frozen peas (peas
will thaw as they heat). Add soy sauce,
onion powder & 1/2 tsp. sesame oil – stir
to combine. Taste & adjust salt/pepper.
Serves 6

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

Grab N’ Go Baked Chicken Taquitos

Taquitos:

3 oz. cream cheese, room temp.
1/3 C. salsa
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1 C. Monterey Jack cheese and/or
Cheddar cheese, shredded
2 C. chicken, cooked/chopped or shredded
12 small whole-grain tortillas, warmed
kosher salt, to taste
–
Dips:

salsa, to taste
guacamole, to taste
plain Greek yogurt, to taste
sour cream, to taste
==
Preheat oven 375 degrees F.
Line a 18 X 26″ baking sheet with
parchment paper.

In large bowl add cream cheese, salsa,
chili powder, cumin & garlic powder – mix
well. Add cheese & chicken – mix well.

Place tortillas on a flat surface & top each
of them with 3 T. chicken mixture; positioning
mixture in a line across lower third of tortilla.

Roll filled tortillas up tightly & place, seam-
sides down, on baking sheet. Spray tops
with nonstick cooking spray & sprinkle tops
with salt.

Bake about 15 minutes until tops are lightly
browned.
Serve with optional dips
Makes 12

(recipe: commandcooking.com)
———————–

Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. dry taco seasoning mix
6 large flour tortillas
1 can refried beans
2-3 C. shredded taco or Cheddar cheese
1 can cream of mushroom soup
4 oz. sour cream
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a skillet brown beef & onion; drain.
Stir in taco seasoning & refried beans.

In a separate bowl mix soup & sour cream.

Spread half sour cream mixture in bottom of
prepared baking dish. Tear up 3 tortillas & spread
over sour cream mixture. Place half the meat/bean
mixture on top, evenly.
Add a layer of cheese – repeat layers; end with
a sprinkling of cheese on top.

Bake, uncovered, 20-30 minutes.

(recipe: tasteful recipes FB)
——————————
Cheddar Ranch ‘Crack’ Dip

16 oz. sour cream
1 (1 oz) pkt. ranch dressing mix
3 oz. bacon bits in the package, not
in the plastic jar
1 C. shredded Cheddar cheese
=
Dippers: corn chips, BBQ pork skins
=
Mix all ingredients together in a large
bowl & serve with dippers

(recipe: tasteful recipes – FB)
————————

Crockpot Fiesta Beef Casserole

1 lb. ground beef, browned & cooked
with onion/drained
1 small onion, diced (cooked with beef)
1 (15 oz) can black beans, drained/rinsed
1 C. salsa
3/4 tsp. garlic powder
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes with green chiles
2 C. Mexican-blend shredded cheese, divided
=
Doritos
=
In a bowl combine browned beef/onion,black
beans, salsa, garlic powder, soup, tomatoes &
1/2 C. shredded cheese – spread in bottom
of crockpot. Top with remaining cheese.

Cover & cook on Low 3-4 hours (or High 1-2
hours)

Serve hot over a bed of crushed Doritos, if
desired (or top with Doritos when serving)
Serves 5

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

Creamy Vegetable Soup

5 C. chicken stock
4 C. diced potatoes
1 C. diced celery
1 C. diced carrots
1/2 C. diced onions or scallions
1 parsnip, diced (optional)
1 T. butter
salt/black pepper, to taste
3/4 C. heavy cream
(chopped parsley – optional
garnish)
=
In a large pot over medium heat
combine all ingredients (except
heavy cream & parsley). Cook
until vegetables are tender.

In a blender or food processor,
puree in batches until smooth –
return mixture to pot & stir in
heavy cream. Heat until piping
hot & serve sprinkled with parsley.
Serves 6

(recipe: mrfood.com)
—————————

Hawaiian Cheesecake Bars

2 C. flour
1 C. sugar
1 C. butter
16 oz. cream cheese
4 T. sugar
4 T. milk
2 eggs
2 tsp. vanilla
1 (16 oz) can crushed pineapple,
drained
2 C. flaked coconut
2 T. melted butter
–
Preheat oven 350 degrees F.
In large bowl combine flour, 1 C.
sugar & 1 C. butter – pat mixture
into a ungreased 9 X 13″ baking pan.
Bake 14-19 minutes & cool slightly.
In another bowl mix together cream
cheese, 4 T. sugar, milk & eggs; fold
in vanilla & drained pineapple – spread
over baked crust. Combine coconut &
2 T. melted butter – sprinkle over
pineapple layer. Bake 15-20 minutes.

(recipe: americantimesfood.com)

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

Have a good day – stay healthy/warm/dry!

Hugs;

Pammie

Another gorgeous SUNNY Day!

Husband & I took a quick trip to the bank a little earlier – it was 81 degrees F! WOW! Today has been another ‘get stuff done’ day – we got (on 2 different days) a phone call from AT&T about our bill (it was a recording). After MUCH effort we discovered I somehow missed 2 payments for our internet! Got that squared away; we also had a rather large pile of papers from AAA (car insurance) saying we had to fill out some forms ??? After a bit of work, turns out we DIDN’T have to do that – YAY! More stuff done! I brought up the little mini-birdhouses from the basement; they needed a bit of glue & paint but now they’re adorning our windowsill outside. Only thing left for that area/decoration is a flowering basket which will come closer to Mother’s Day when all the plant companies will be selling their wares.

Don’t remember if I mentioned yesterday that my family REALLY liked the dessert I ‘experimented/tried’ for Easter. They liked it so much that I’m making it again today – they are very happy. Recipe follows:

No-Bake Strawberry Delight

2 C. crushed graham crackers
1/2 C. butter, melted
1 (20 oz) can crushed pineapple, drained well
1 (21 oz) can strawberry pie filling
4 C. mini marshmallows
2 (8 oz, ea) tubs Cool Whip, thawed
2 C. frozen strawberries, partially thawed/
chopped
=
Mix graham cracker crumbs & butter together
using either a food processor or your hands
until it resembles wet sand. Spoon into bottom
of a 9 X 13″ baking dish & press crumbs into
a even layer (you can use the bottom of a glass
to help press them down).

Chill crust at least 15 minutes.

In large bowl mix strained pineapple & pie
filling together. Add marshmallows & mix
well. Spoon Cool Whip in bowl & gently fold
in mixture is combined & turns pink. Fold
in partially thawed cut strawberries & spoon
into cooled crust, smoothing evenly.
Cover pan tightly.

Refrigerate AT LEAST 4 hours (or overnight)
Serves 15

(recipe: cookingprofessionally.com)
——————————

I WILL tell you – doing it the way the above recipe mentions will result in a crust that REALLY STICKS TO THE PAN! Mentioning it to my knitting friends, one of them said she has a dessert with a similar crust. She said she: (A) Sprays the pan with nonstick cooking spray. (B) sprinkles the dry graham cracker crumbs on top & (C) pours the melted butter over the crumbs (then refrigerate & follow rest of recipe). She said she doesn’t have the ‘stuck crust’ problem so I’m going to try that today. (another friend suggested using parchment paper but I would imagine that the hot melted butter might interfere with that). I really liked the recipe, also – it’s light and not really sweet.

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Stuffed Crescent Rolls

2 (8 oz, ea) tubes crescent roll dough
2 (10.5 oz, ea) cans cream of chicken soup
1 (8 oz) pkg. cream cheese, softened
3 T. Italian seasoning
2-3 C. cooked chicken/shredded
2-3 green onions, chopped (optional)
=
Preheat oven 375 degrees F.

In medium saucepan over medium heat,
add soup, cream cheese, Ital. seasoning –
stir to combine. Reduce heat to Low.

Transfer most of mixture to a large bowl,
reserving rest in pan to use as gravy.
Add chicken & gr. onions – mix until
well combined.

Separate dough along serrated edges &
place individual triangles on a cookie sheet.
Scoop a spoonful of chicken mixture onto
each triangle. Roll dough up, tucking in as
necessary to ensure chicken mixture does
not leak out.

Bake 9-12 minutes until golden & puffed.

Serve warm with remaining gravy.
Serves 16

(recipe: heartlandcooking.com)
———————

Lemon-Butter Parmesan Potatoes

3 lb. potatoes, peeled/cut into
large wedges
1 C. chicken broth
2 T. lemon juice
1/4 C. butter, melted (no substitutes)
1 tsp. oregano (or to taste)
1 T. garlic, minced (optional or to taste)
salt/black pepper
1/2 to 3/4 C. grated Parmesan cheese
(or to taste)
chopped fresh parsley
=
Preheat oven 375 degrees F.

Butter a shallow baking dish large
enough to hold the potatoes.

Place peeled/cut potatoes into baking
dish.

In a bowl combine broth, lemon juice
butter, oregano, salt/pepper, garlic –
mix well to combine & pour over potatoes –
stir to coal well. Cover dish tightly with foil.

Bake 40 minutes.
Uncover & turn potatoes. Sprinkle tops
with Parmesan & return to oven, uncovered.

Bake another 20-30 minutes until potatoes
are done to desired tenderness. Sprinkle
tops with fresh chopped parsley.
Serves 6

NOTE: Parmesan may be sprinkle on just
after baking if desired

(recipe: food.com)
————————-

Creamy Shrimp Alfredo

1 (10 oz) pkg. fettuccine pasta
5 T. butter, divided
1 C. heavy cream
3/4 C. Parmesan cheese, grated
salt & black pepper, to taste
1 lb. shrimp – peeled/deveined & tails
removed
1 tsp. minced garlic
2 T. chopped parsley
=
Cook pasta accordg. to pkg. directions.

In a saucepan over medium-low heat,
melt 4 T. butter. Add cream & simmer
4-5 minutes until just thickened (do not
let the cream boil). Whisk Parm cheese
into cream mixture, stirring continuously,
until cheese has melted – season with
salt/pepper.

In a large pan over medium heat, heat
remaining butter. Add shrimp & saute,
stirring occasionally, until shrimp are
pink/opaque-looking & cooked through,
3-4 minutes. Add garlic & cook about
30 seconds.

Drain pasta & toss with alfredo sauce.
Arrange shrimp on top of pasta & sprinkle
top with parsley.
Serves 4

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

Creamy Shrimp Alfredo

1 (10 oz) pkg. fettuccine pasta
5 T. butter, divided
1 C. heavy cream
3/4 C. Parmesan cheese, grated
salt & black pepper, to taste
1 lb. shrimp – peeled/deveined & tails
removed
1 tsp. minced garlic
2 T. chopped parsley
=
Cook pasta accordg. to pkg. directions.

In a saucepan over medium-low heat,
melt 4 T. butter. Add cream & simmer
4-5 minutes until just thickened (do not
let the cream boil). Whisk Parm cheese
into cream mixture, stirring continuously,
until cheese has melted – season with
salt/pepper.

In a large pan over medium heat, heat
remaining butter. Add shrimp & saute,
stirring occasionally, until shrimp are
pink/opaque-looking & cooked through,
3-4 minutes. Add garlic & cook about
30 seconds.

Drain pasta & toss with alfredo sauce.
Arrange shrimp on top of pasta & sprinkle
top with parsley.
Serves 4

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

Roasted Red Pepper & Ricotta Soup

2 1/2 C. unsalted chicken stock/broth
1 C. part-skim ricotta cheese
1/2 C. plain Greek yogurt
1/2 tsp. ground black pepper
1 (16 oz) jar roasted red bell peppers;
drained/rinsed
1 clove garlic
1 T. fresh lemon juice
1/2 tsp. kosher salt
1 T. chopped fresh chives
=
In a blender, combine first 6 ingredients.
Process until smooth.

Pour mixture into a large saucepan over
medium heat – bring to a simmer. Stir in
lemon juice & salt.

Divide soup among 4 bowls; top evenly
with chives & drizzle with additional
plain yogurt, if desired.
Serves 4

(recipe: lamagnacheese.com)
————————

Lemon Crunch Pie

30 lemon-filled vanilla sandwich
cookies, finely crushed
1/4 C. butter, melted
2 (4 serving size, ea) boxes
instant lemon pudding mix –
with ingredients: prepared
accordg. to pkg directions
1 (8 oz) tub Cool Whip, thawed
1/2 C. finely crushed lemon drop
candies (see note)
=
Preheat oven 350 degrees F.

In medium bowl combine crushed
cookies & butter – mix well & spread
into bottom & up sides of a 9-inch
deep dish pie plate, forming a crust.

Bake 10 minutes.
Remove from oven & cool completely.

Spoon prepared pudding evenly into
crust.

In large bowl combine Cool Whip &
crushed candies – mix well & spread
over pie filling then cover loosely.
Chill at least 2 hours before serving.
Serves 8

NOTE: You can use a blender or food
processor crush the lemon drops. You
could also put the drops in a ziplock
bag/seal & pound with a mallet to a
very fine consistency – MAKE SURE
you crush the candy to a very fine
powder before mixing into Cool Whip,
otherwise they will weight it down.

(recipe: mrfood.com)

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Hope your weather is really nice and you are able to enjoy it!

Hugs;

Pammie