Today is another ‘slightly gloomy’ day – but that’s OK – I’ve been working on starting new projects. Finished sewing up & stuffing another Gnome baby toy and started a ‘Finisher’ project. About a year ago I read an article about a group that ‘finishes’ projects others have started (usually donated by the family of the crafter after they’ve died). What I’m starting today is a Tunisian crocheted square that someone else created & didn’t finish. No, I don’t know how to do Tunisian crochet BUT – I crocheted a simple border around it and am now extending that border to make the square big enough for at least a lap blanket. (the square is white with various colored stripes – I think it’s very pretty). We’ll see where this goes as there were 2 of said squares. I bought a miscellaneous ‘bag’ at a rummage sale; in the bag was a set of really long knitting needles – gave them to my friend Liz who loves using them. Also in the bag were 5/6 Tunesian crocheted squares. The other four are various solid colors & designs. Not sure if the crafter was planning on making pillows or sewing them together. (Tunesian crochet makes heavier material than say knit or crocheted). Anyway – it’s a ‘new’ adventure for me.
Yesterday was my Sunday School class’s picnic up North. Had a GREAT time – lots of great food & fellowship. I thought it was funny – my Cherry Dump Cake had, maybe, 2 T. left in the entire pan (and I doubled the recipe!) I might just make a regular 9 X 13″ sized one for the family as they all said they love it, also – we’ll see.
Fruit Bars
3/4 C. butter, softened
1/2 C. brown sugar, packed
1 egg
4 C. quick-cooking oats
1 1/2 C. ripe mashed bananas
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. chopped pecans
1/2 C. raisins
1/4 C. dried apricots, chopped
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Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Using an elec. mixer, beat butter
& brown sugar in large bowl until light
& fluffy, scraping bowl occasionally. Add
egg – beat until blended. Stir in oats,
bananas, salt & cinnamon. Add pecans,
raisins & apricots – mix well & spoon into
prepared pan.
Bake 45 minutes.
Cool in pan on wire rack. Cut into
2-inch bars.
Serves 12
(recipe: mydailymoment.com)
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(I thought it was ‘funny’ yesterday at the picnic – obviously three people had the same idea – there were 3 crockpots full of green bean variations – green beans & bacon, green beans & potatoes, green beans & corn)
Green Bean Salad
1 lb. fresh or canned green beans
2 T. lemon juice
2 tsp. olive oil
1 clove garlic, smashed
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. black pepper
2 C. cherry tomatoes, cut in
half
2 T. pine nuts
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Cook fresh cut green beans in boiling
water 5 minutes until tender-crisp.
(if using canned, just drain). Drain beans
& rinse under cold water.
In small bowl combine lemon juice, olive
oil, basil, salt/pepper- mix well.
In large bowl combine green beans with
tomatoes & toss with dressing. Add pine
nuts just before serving.
Serves 4
(recipe: food.com)
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Super Stuffed Chicken Divan
4 (4 oz, ea) boneless skinless chicken
breasts
salt & black pepper – for sprinkling
1/2 C. frozen chopped broccoli, thawed &
patted dry
1/4 C. diced Cheddar cheese (about 2 oz)
1 T. bacon bits
1 C. crushed cheese crackers
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Preheat oven 350 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray.
Place chicken on a cutting board; cover
with waxed paper & (using smooth side of a
meat mallet) pound/flatten chicken until it’s
1/4 inch thick – sprinkle with salt/pepper.
In medium bowl combine broccoli, diced
cheese & bacon bits – mix well. Evenly
divide mixture onto each flattened chicken
breast. Beginning with shortest end, roll
each breast jelly-roll style, making sure to
tuck in sides & secure with a few toothpicks.
Place on prepared baking sheets & spray tops
with nonstick cooking spray. Sprinkle tops with
crushed crackers, pressing lightly to adhere.
Bake 25-30 minutes until chicken is no
longer pink inside. Remove toothpicks &
serve. NOTE: depending on size/thickness
of chicken breasts, you might have to bake them
a little longer.
Serves 4
(recipe: mrfood.com)
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Mozzarella Meatballs & Ziti
1 lb. ground beef
3/4 C. plain bread crumbs
1/2 C. grated Parmesan cheese
1/2 C. water
1 egg
1 1/2 tsp. garlic powder
1 tsp. salt
3/4 tsp. black pepper
1/2 of a 8 oz. block mozzarella cheese,
cut into 18 (1/2 inch) cubes
2 (26 oz, ea) jars spaghetti sauce
1/4 C. shredded carrots
1 lb. box ziti pasta, cooked accordg. to
pkg. directions – kept warm
=
Preheat oven 350 degrees F.
Spray a large rimmed baking sheet with
nonstick cooking spray.
In large bowl combine meat, bread crumbs,
Parm. cheese, water, egg, garlic powder, salt/
pepper – mix well. Divide mixture into 18
meatballs – form each ball around 1 mozzarella
cube, making sure to cover the cheese completely –
place on prepared sheet.
Bake 15 minutes
In large pot over medium-low heat, combine
spag. sauce & carrots. Cook 10 minutes until
sauce is hot. Add baked meatballs to sauce.
Cover, reduce heat to Low & cook 10-15
minutes until meatballs are no longer pink in
center. Serve over cooked ziti.
Serves 6
(recipe: mrfood.com)
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Sauteed Arugula
1 T. olive oil
10 oz. mushrooms, quartered
1 red onion, diced
4 cloves garlic, minced
1/3 C. vermouth (or 1/3 C. white wine)
1/4 tsp. salt
1 pinch chili pepper flakes
1/2 tsp. dried herbs (rosemary, thyme,
oregano or parsley)
8 C. arugula, ripped into bite-sized
pieces – washed/spun dry.
nutmeg
grated cheese (optional)
=
In large skillet over medium-high heat,
heat oil. Add mushrooms, onions & garlic –
stirring while cooking, about 4 minutes.
Deglaze pan with vermouth/wine.
Add salt, pepper flakes, herbs, nutmeg &
arugula – cook 2-3 minutes until arugula is
wilted.
Top with cheese & serve.
Serves 4
(recipe: food.com)
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Crockpot Sweet Chili Chicken
2 lb. boneless skinless chicken breasts
1 (1 oz) pkt. ranch dressing mix
1 (20.75 oz) can sweet chili sauce (poster
uses about 2 1/2 C. Panda Express brand)
8 oz. cream cheese
sliced green onions – garnish
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OPTIONAL Side:
Cooked white rice to serve 6
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Place chicken in crockpot & sprinkle
dry ranch dressing mix on top – pour
sweet chili sauce on top.
Place the block of cream cheese on top
of chicken.
Cover & cook on Low 4 1/2 hours (or
High 3 1/2 hours)
Shred chicken using 2 forks & return to
crockpot – stir cooked cream cheese into
sauce along with chicken.
Serve over cooked rice, garnished with
chopped green onions.
Serves 6
(recipe: themagicalslowcooker.com)
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Fresh Basil Tortellini Salad
1 lb. uncooked dry cheese-filled egg
tortellini
1/3 C. olive oil (or veg oil)
1/4 C. balsamic vinegar
2 T. chopped fresh basil (or 2 tsp. dried)
1 T. grated Parmesan cheese
1/8 tsp. black pepper
1 green onion, chopped
1 medium carrot, peeled/sliced on
the diagonal
=
Cook tortellini accordg. to pkg. directions;
drain & rinse under cold water.
In medium bowl mix all remaining ingredients.
Add tortellini & toss until well combined.
Cover & refrigerate at least 2 hours.
Toss again before serving with additional
Parmesan cheese.
Serves 6
(recipe: food.com)
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Possum Pie
(choc/vanilla pudding/pecans, etc.)
(4 hour chill time)
6 oz. cream cheese, softened
3/4 C. powdered sugar
1 (9 inch) prepared graham cracker crust
1/4 C. chopped pecans
1 3/4 C. cold whole milk
3/4 tsp. vanilla
1/4 C. instant vanilla pudding mix
1/3 C. instant chocolate pudding mix
1/2 C. heavy whipping cream
12-16 pecan halves
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In small bowl beat cream cheese &
sugar until smooth – spoon into crust.
Sprinkle top with chopped pecans.
In another bowl whisk milk, vanilla &
pudding mixes 2 minutes. Let stand
2 minutes until soft-set – spoon over
pecans.
Refrigerate at least 4 hours.
Top with whipped cream & pecan
halves before serving.
Serves 8
(recipe: tasteofhome.com)
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Hope your days are ‘dry’ – looking at our weather report from today to next Monday: Rain & chance of thunderstorms. Oh well – at least those people with gardens & flowers will be happy!
Hugs;
Pammie
Pammie's Place 