Well, I survived the 2-day Ice Cream Social; the weather was pleasant (a few sprinkles but not enough to actually go indoors). All-in-all 10 of my people came; we had free Klondike bars and apples (some of us tried a BBQ food truck – I had a kielbasa on a bun with onions & peppers/BBQ sauce – $5 – VERY BIG/VERY GOOD!) Next group ‘fun thing’ August 19th for our annual Yarn Swap (that’s where we all bring any knit/crochet-related things & everything is up for grabs. I’ve ended up with a LOT of free yarn in years past – lots of fun convincing others they really NEED this yarn! hehehe – leftovers get passed on to several senior centers for their knit groups.

During our first day my husband’s cousin, her daughter & son-in-law stopped by – they live in Los Vegas and I haven’t seen them in probably 5 years (it’s been a good 10-15 years for my husband!) We had a GREAT time chatting; I was SO glad he got to see his relatives!

Decadent Coconut Custard Pie

2 eggs
1/2 C. butter, cut into small cubes
1 C. sugar
2 T. flour
3/4 C. milk (any kind)
1 C. plus 3 T. flaked coconut
1/2 tsp. vanilla
1 (9 inch) deep dish frozen pie crust
defrosted at room temp 10 minutes

Optional topping:
Whipped Cream
=
Preheat oven 350 degrees F.

In large bowl beat eggs lightly.
Add butter cubes to bowl. Using an
elec. mixer on Medium speed, mix
eggs, butter & sugar – mix until
blended. Add in flour – blend again.
Add milk – blend again. Stir in 1 C. coconut
& vanilla – pour into pie crust & top
with remaining  3 T. coconut flakes

Bake 45-50 minutes until firm

Let cool 1 hour before slicing & serving.
Top with whipped cream if desired.
Serves 8

(recipe: tastingtable.com)
————————

Chicken Pockets

3/4 C. green onion, chopped
3/4 C. mayonnaise
3 T. lemon juice
3 cloves garlic, minced
2/3 C. butter, melted
12 phyllo dough pastry sheets,
thawed*
6 chicken breast halves, deboned/
skinned
2 C. Parmesan cheese, grated
1 dash salt & pepper
=
NOTE: Thaw phyllo dough in pkg.
8 hours in fridge, then let stand
2 hours before using.

Once opened & unrolled, place a
slightly damp towel over it to prevent
it drying out.
–
Preheat oven 375 degrees F.

In a bowl mix green onion, mayo,
lemon juice, 2 cloves garlic.

In a small bowl combine remaining
garlic with melted butter

Place 1 sheet phyllo dough on a
cutting board & brush with about 2 tsp.
garlic butter. Arrange a second sheet
on top & brush with butter.

Lightly sprinkle 1 piece chicken with
salt/pepper & spread 1 side with mayo
mixture. Turn over 1 corner of phyllo &
top with more mayo mixture (about 3 T. in all).
Roll corner of phyllo over chicken; fold side
over top & roll again. Fold opposite corner
over then roll up – place on an ungreased
baking sheet – repeat (spacing packets slightly
apart).

Brush tops of all packets with remaining
garlic butter & sprinkle tops with Parm.
cheese.

Bake 20-25 minutes until golden.
Serve hot.
Serves 6

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

Baked Beef Flautas with Queso Dip

Flautas:

1 lb. lean ground beef
1/2 onion, diced
1 T. taco seasoning mix
1/2 C. water
10 soft taco or fajita-sized flour tortillas
olive oil

Queso Dip:

1 (10 oz) can Ro*Tel original diced tomatoes &
green chiles, undrained
1 (16 oz) block Velveeta cheese, cut into
1/2-inch cubes
=
Preheat oven 425 degrees F.
Spray a large baking sheet with
nonstick cooking spray.

In medium pan over medium-high heat,
brown gr. beef. Add onion – cook 3-4
minutes. Stir in taco seasoning & water;
stir & bring to a simmer. Simmer 6-8 minutes
until liquid has evaporated.

For Each Flauta:

Spoon about 3 T. meat mixture onto a tortilla.
Roll each tortilla up tightly & place, seam-sides
down, on baking sheet – repeat with meat &
tortillas.

Spray tops of flautas with nonstick cooking
spray (or brush tops with olive oil)

Bake 10 minutes; flip over, spray ‘tops’ with
additional cooking spray (or brush lightly
with olive oil). Bake another 5 minutes until
golden brown.

While flautas are baking:

Queso Dip:
In medium saucepan add tomatoes, undrained &
Velveeta cubes. Cook over medium heat 5 minutes
until Velveeta has melted completely & mixture
is blended, stirring frequently.

Serve flautas with warm queso dip
Makes 10

(recipe: momontimeout.com)
—————————–

Garlic & Herb Spaghetti Squash

1 large spaghetti squash (or 2 medium)
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley (optional)
fresh basil (optional)
=
Preheat oven 425 degrees F.

Using a sharp knife, pierce the squash in
several random places.

Microwave 3 minutes (makes skin much
easier to cut)
Carefully remove from microwave. (wrap
with kitchen towel) Using a sharp knife, cut
both ends of squash off. Slice squash down
the center (makes 2 halves) – scoop out the
seeds.

Line a large rimmed baking sheet with
parchment paper. Place squash face-down
on sheet.

Bake 30-40 minutes unitl squash is soft when
pierced with a fork.
Remove pan from oven & turn each squash
over (peel sides down). Bake an additional
15 minutes until insides are soft & easily
shreddable with a fork.

Remove pan from oven. Use a fork to ‘fluff up’
the insides. Add a little bit of butter to each
half & sprinkle remaining seasonings on top –
toss to combine. Serve with parsley & basil,
if desired.
Makes 7 large servings

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

Lemon Tarragon Pasta Salad

Salad:

1 (16 oz) box bowtie pasta
2-3 C. red grapes
1 C. celery, sliced thin
1/2 C. sliced almnds
1/3 C. green onions, chopped
2 C. rotisserie chicken, chopped

Dressing:

1 1/4 C. mayonnaise (not light)
1/2 tsp. onion powder
2 lemons, juiced & zested
1/2 tsp. salt
2 T. fresh tarragon, minced
1 T. sugar
2 T. honey
=
Cook pasta accordg. to pkg. directions;
pour into a colander & run cold water over
them to lower temperature.

In large bowl add drained pasta, grapes, celery,
almonds, green onions & chicken.

Dressing:

Place minced tarragon in a small bowl (or
glass measuring cup). Add zest & juice of
lemons, mayo, onion powder, salt, sugar &
honey – stir well to combine. (taste & adjust
sugar, if more is needed)

Pour half of dressing over salad & stir to
combine. cover salad & dressing.

Chill 1-2 hours.
Pour rest of dressing over salad just before
serving – stir to combine flavors. (you can
also add a few fresh tarragon leaves on top
for garnish, if you choose).
Serves 10-12

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

Honey Peach Pound Cake

1 C. butter, softened
2 C. sugar
6 eggs
1 tsp. almond extract
2 tsp. vanilla
3 C. flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. sour cream
3 C. fresh peaches, peeled/chopped
4 T. butter, softened
1/4 C. sugar

Honey Glaze:

2 C. powdered sugar
1/3 C. honey
1 tsp. vanilla
3 T. milk
dash salt
=
Preheat oven 350 degrees F.
Place rack in center of oven
Generously butter a Bundt pan
with butter then dust with sugar.

Using elec. mixer, beat 1 C. butter &
2 C. sugar for 1 minute until creamed
together.

Add eggs, one-at-a-time, beat 2 additional
minutes. Add almond & vanilla extracts –
mix just until combined.

In separate bowl toss flour, baking soda &
salt.

Add dry ingredients to wet, alternating with
sour cream – mix just until combined. Fold
peaches into batter. Carefully spread batter
in prepared pan.

Bake 55-60 minutes until a toothpick inserted
into center comes out clean (be sure not to
over bake)

Remove from oven & allow to stand 15 minutes
to cool

Carefully slip a knife between the pan & cake to
loosen it. Place a cooling rack on top of pan &
invert pan. Allow cake to cool completely on rack

Glaze:

In a large glass measuring cup add powdered
sugar, honey, vanilla, milk & salt – whisk to
combine. (if it’s too thick, add a bit more milk/
if it’s too thin, add a bit more powdered sugar).
Drizzle glaze over top of cake.
Serves 12-15

(recipe: jamiecooksitup.net)

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

So far this week is shaping up to be rather busy (I’m lucky I only have one day to babysit BUT it’s for almost 7 hours!) Oh well – life goes on, right?

Enjoy your day!

Hugs;

Pammie

Hello!

Tomorrow’s the ‘big day/s’ for the Ice Cream Social; I spent some time earlier locating all the ‘stuff’ I need for the event. Things like the little folding table, my lace ‘afghan’ that goes over the table (makes it look ‘old-timey’), sign for our group, business cards, my knitting projects & patterns, etc. Probably two months ago I started a baby afghan using some donated blue & white fuzzy variegated yarn. Decided the pattern would be one I’d done many years ago (it’s from a French pattern book). All has been going well until today: I somehow managed to LOSE the pattern! Looked everywhere I could think of – last place used was the Library. After much deliberating I decided to scan the French book – took awhile but I finally found it! YAY! (the weird thing is: I usually have TWO copies of each pattern, but somehow I didn’t with this one). I copy my patterns onto either 3 X 5″ index cards or the bigger ones for bigger patterns. Anyway, NOW I’m ready for the 2-day/8 hour knit-a-thon commonly called the Ice Cream Social. Since the event doesn’t start until 12, I’ll iron my costume in the morning.

Peanut Butter Pie

1 C. sugar
1 C. peanut butter
1 (8 oz) pkg. cream cheese, softened
1 tsp. vanilla
1 (8 oz) tub Cool Whip, thawed
1 (pre-made) graham cracker crust*
=
In a bowl using elec. mixer, cream
together sugar, peanut butter, cream
cheese & vanilla. Fold in Cool Whip;
mix well & pour into crust – smooth
top evenly.
Chill until firm

*Also good using a chocolate graham
cracker crust

(recipe: FB – Stacey Bare)
———————–

Zucchini & Cheddar Ciabatta Frittata

6 C. Ciabatta bread, roughly torn
3/4 C. whole milk
1 C. heavy cram
3 cloves garlic, pressed through a
garlic press
6 eggs, lightly beaten
1 tsp. ground cumin
8 oz. pkg. Sargento 4-State
Cheddar cheese, divided
4 C. grated zucchini
1 1/4 C. fresh basil leaves, torn
2 T. cooking oil
=
Preheat oven 400 degrees F.

In medium bowl place bread, milk &
cream – mix well. Cover & set aside
for 30 minutes (for bread to absorb
most of the liquid).

In large bowl add garlic, eggs, cumin,
& salt/pepper & 4 oz. of cheese – mix
well. Add bread & any remaining liquid
followed by grated zucchini & basil –
stir gently.

Place a 8 X 10″ baking dish in oven
for 5 minutes until hot.

Remove from oven & brush with oil;
pour in frittata mixture & spread evenly.

Bake 35 minutes.

Sprinkle remaining cheese evenly on
top & bake another 5-10 minutes until
frittata is cooked through. To check
for doneness, insert a knife tip in center
of mixture – if it comes out clean & top
is golden brown, it’s done.
Remove from oven & let stand 5 minutes.

NOTE: You can make this a few days ahead.
Place dish in cold oven then turn oven temp.
to 400 degrees F. This allows the dish to
come to an even temperature before baking.

(recipe: sargento.com)
—————————-

Taco Muffin Cups
(appetizers)

1 lb. ground beef
1 taco seasoning packet (dry mix)
2/3 C. water
1 C. canned black beans, drained/rinsed
1 tube refrigerated pizza dough
1/3rd of a 16 oz block of Mexican Velveeta
cheese (can use regular Velveeta if you
prefer less spice)
1/4 C. milk
–
Optional toppings:
1 chopped tomato
shredded lettuce
sliced black olives
sour cream
salsa
=
Preheat oven 425 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray.

In a skillet brown gr. beef/drain. Add
taco seasoning mix & water – simmer 5
minutes.

Remove dough from tube & unroll.
Cut dough into 12 squares

Place 1 square dough into each muffin
cup – pressing down on bottom & up sides
lightly.

Fill each cup with gr. beef to the top of the
cup (about 1/4 C.)

Bake 10-12 minutes until dough turns
golden brown. Remove from oven.

(NOTE:)
While muffin cups are baking, in a saucepan
melt Velveeta with milk, stirring frequently.

To serve:
Remove muffin cups from muffin tin &
drizzle with melted cheese. Top
with lettuce, tomatoes & olives.
Serve with sour cream.
Makes 12/serves 4

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

Crockpot Creamy Artichoke Chicken

2-3 lb. boneless skinless chicken
2 (14 oz, ea) cans artichoke hearts,
drained/chopped
1/4 C. butter (1 stick)
2 T. minced garlic
salt/pepper, to taste
juice of 1 lemon
zest of lemon (optional)
1 1/4 C. heavy cream
1 C. shredded Parmesan cheese
6 slices bacon, cooked crisp/crumbled
—
Place chicken in bottom of crockpot. Add
artichokes, garlic, salt/pepper – place
butter on top. Place lemon zest on top
(if using) then pour lemon juice evenly
over top. Cover & cook on High 3-4 hours
(or Low 4-6 hours) until chicken is fork-
tender. Stir in cream & Parmesan until
cheese melts & chicken falls apart.
Sprinkle bacon on top & serve.
Serves 6-8

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

Famous La Scala Chopped Salad

Dressing:

1/3 C. extra virgin olive oil
1/4 C. red wine vinegar
1 tsp. dry ground mustard
1/4 C. Parmesan cheese, grated
(plus more, for serving)
kosher salt/black pepper, to taste

Salad:

1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
1/4 lb. Italian salami, julienned
1 C. Mozzarella cheese, grated
1 (15 oz) can garbanzo beans (chick peas),
drained/rinsed
=
In large bowl whisk salad ingredients until
well combined.

In same bowl add salad ingredients – toss
to coat & adjust seasoning as needed.
Serve with more Parmesan.
Serves 6

(recipe: 12tomatoes.com)
————————–

Gnocchi with Sausage/Zucchini & Tomato

1 T. olive oil
8 oz. sweet Italian sausage (about 3 links),
casings removed
1 large or 2 small zucchini (about 12 oz), cut
into 1/2-inch dice (2 C.)
1 lb. mixed tomatoes (like beefsteak & cherry)
coarsely chopped (3 C.)
kosher salt/black pepper
1 (17.5 oz) pkg. gnocchi
1/3 C. pesto (homemade or store bought-
like Buitoni)
–
fresh basil leaves, for serving (optional)
=
Heat a large straight-sided skillet over medium
heat. Swirl in oil; add sausage – cook 3-4 minutes,
breaking up pieces with a wooden spoon. Add
zucchini & cook, stirring occasionally, 3-4 minutes
until beginning to brown. Add tomatoes, season
with salt/pepper & cook 3-5 minutes until tomatoes
start to break down & release juices.

In large pot of salted/boiling water – cook gnocchi
accordg. to pkg. directions (reserve 1 C. pasta
water). Drain & transfer to skillet – toss to coat,
adding pasta water as needed to create a silky
sauce. Season to taste.

Stir in pesto, sprinkle with basil & serve immediately
Serves 4

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

Raspberry Pretzel Salad

2 1/2 C. salted pretzels, lightly crushed
3 T. sugar
1/2 C. butter, melted
1 (8 oz) pkg. cream cheese, softened
1 T. lemon juice
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O mix
2 C. water
4 C. frozen raspberries
=
Preheat oven 350 degrees F.

In large bowl combine crushed pretzels,
sugar & melted butter – pour into a 9 X 13″
baking dish & press to form a crust.

Bake 12 minutes
Let cool completely

In bowl using elec. mixer, beat cream
cheese, lemon juice & 1/2 C. sugar until
smooth & fluffy. Fold in Cool Whip & spread
over cooled pretzel crust evenly, making
sure to go to the edges to seal.

Bring 2 C. water to a boil; stir in Jell-O &
stir until dissolved. Remove from heat & stir
in frozen raspberries – pour over cream cheese
layer.

Refrigerate 2-4 hours until set
Serves 16

(recipe: iwashyoudry.com)

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

Hope you enjoy your weekend; not sure if I’ll have the time or energy to post until maybe Sunday night, but we’ll see . . .

Hugs;

Pammie

It’s Thursday!

Was able to go to the local senior center rummage sale first thing (9 a.m.) – I have several friends who volunteer there & they pushed me – “There’s TONS of stuff this time!” Came home after spending a total of $1.00! Lots to see but nothing I really needed/wanted, etc. Bought a really nice faux-suede notebook (no plans for it yet but for 25 CENTS I couldn’t resist!), 4 small bunches of silk-folded flowers (to use with baby headbands), a very nice brand-new pair of embroidery sheers – total $1.00 for the lot! I was happy & ran into a few people I know; also handed out 2 of my business cards to ladies who were interested in knit/crochet.

Our weather is sort of in a ‘holding pattern’ – not exactly sure if we’ll get another BIG thunderstorm (like last night – we were very fortunate: the OTHER side of the street lost all power, but we didn’t). Looking at the forecast for today – no rain! YAY! HOWEVER – looking at Saturday (first day of the Ice Cream Social) it’s thunderstorms 8 a.m. – 2 p.m. then rain 2-? LOVELY! Many years ago I was there for said event & spent the entire day in the Carriage House b/c it was pouring buckets outside! (Carriage House is the site of the historical society’s offices and the bathrooms – you can imagine the looks we got sitting there knitting/crocheting by the BATHROOMS!) Oh well – gotta do our part, right?

Crockpot Blueberry Cobbler

1 C. self-rising flour
2 C. fresh or frozen/thawed blueberries
1 C. milk
1/2 C. melted butter
1 1/4 C. sugar (divided)
=
Spray insides of crockpot with
nonstick cooking spray.

In a bowl mix 2 T. sugar with blueberries.

In another large bowl mix self-rising flour,
1 C. sugar & milk (will be lumpy) – mix in
melted butter – mix well & pour into crockpot.

Sprinkle blueberries on top, evenly. Sprinkle
1/4 C. sugar evenly on top.

Cover & bake 2-3 hours until a toothpick
inserted in center comes out clean.
Serves 8

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

Foil-Packet Salmon w/Mushrooms &
Spinach
GRILL OR OVEN recipe
Lay out four 18-inch long sheets of
heavy-duty foil.

2 C. thinly sliced shiitake mushroom caps
4 C. baby spinach
kosher salt/black pepper
4 (6 oz, ea) skinless salmon fillets
olive oil – for drizzling
1/4 C. dry white wine (or water)
4 T. unsalted butter, room temp.
3 scallions, sliced
2 tsp. grated fresh ginger
1/2 tsp. toasted sesame oil
=
In center of each foil strip:
Mound 1/2 C. mushrooms & 1 C.
spinach; season with salt/pepper.
Top each with a salmon fillet &
drizzle with olive oil. Drizzle each
with 1 T. wine/or water.

Bring short ends of foil together &
fold twice to seal. Fold in sides to
form a packet, leaving room inside
for steam.

Preheat grill to medium high heat.

Grill packets until fish is just cooked
through (10-12 minutes)

OVEN: You can bake packets in 450
degrees oven 12-15 minutes.

Let packets set 5 minutes before opening.

In a small food processor or blender, combine
butter, scallions, ginger, sesame oil & 1/4 tsp
salt – pulse until smooth. Carefully open foil
packets & top each with flavored butter.
Serves 4

(recipe: foodnetwork.com)
——————————

Zucchini Tomato Pie

1 C. chopped zucchini
1 C. chopped tomato, drained &
blotted dry
1/2 C. chopped green onions
3/4 C. grated Parmesan cheese
1 C. Bisquick baking mix
3/4 C. milk
3 eggs
1 tsp. (no-salt) lemon pepper
1 tsp. garlic powder
1 tsp. oregano
1-2 tsp. sugar
1/2 tsp. salt
=
Heat oven 400 degrees F.
Lightly spray a 9-inch pie plate
with nonstick cooking spray.

In a large bowl combine chopped
zucchini, tomato, onion & cheese –
mix well & spread in bottom of
prepared pie plate.

In a bowl combine remaining ingredients
until blended – pour over veggies in plate.

Bake 35 minutes until a knife inserted in
center comes out clean.
Cool at least 10 minutes before cutting.
Serves 6-8

(recipe: justapinch.com)
——————————

Herbed Tahini Potato Salad

Salad:

1 1/4 lb. red potatoes, chopped
1 lb. yellow potatoes, chopped
1 T. salt
2 diced green onions/divided

Dressing:

1/3 C. tahini
2 T. fresh lemon juice
3 T. vegetable broth
1 clove garlic, minced
1/2 tsp. Dijon mustard
1/2 C. chopped fresh Italian parsley
1/3 C. chopped fresh cilantro
1 T. chopped fresh dill
1/2 tsp. salt
black pepper, to taste
=
Place potatoes & salt in a saucepan – cover
with water & bring to boil – Cook 10-13 minutes
until just barely fork-tender. Drain & place in
a bowl. Refrigerate 1 hour before assembling
salad.

In a food processor, combine dressing ingredients-
process until smooth. (If too thick, add 1 T. broth
at-a-time until thinned)

Place potatoes in a large serving bowl – pour
dressing over potatoes & add half the green onions –
toss well to combine. Garnish with remaining gr.
onions. Adjust salt/pepper, if needed.
Serve at room temperature or chilled.
Serves 6-8

(recipe: 12tomatoes.com)
———————–

No-Boil Stuffed Shells

1 (24 oz) jar marinara sauce
2 cloves garlic, minced
1 large egg
1 (16 oz) tub ricotta
1/2 C. Parmesan cheese, freshly
grated
2 C. mozzarella cheese, grated
1 tsp. Italian seasoning
1 (12 oz) box jumbo pasta shells
kosher salt/ground black pepper,
to taste
fresh minced parsley, optional
garnish
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

Spread 1/2 C. marinara sauce in
bottom of prepared dish.

In medium bowl mix garlic, egg,
ricotta, Parm cheese, 1/2 C. mozz.
cheese, Ital. seasoning & salt/
pepper – stir to combine.

Transfer mixture to a large ziplock bag.
Seal bag & cut off one bottom corner.
Use bag to pipe mixture into shells-
arrange stuffed shells on top of
marinara in baking dish. Cover shells
with remaining sauce & 1 1/2 C. water.
Cover dish tightly with foil.
Bake 1 hour.
Remove foil, top dish with mozz.
cheese. Return to oven about 10
minutes until liquid has evaporated &
cheese is golden brown.

Let stand 10 minutes before serving.
Serve topped with fresh parsley, if
desired. Serves 6

(recipe: 12tomatoes.com)
————————–

Lemon Feta Linguine

Sauce:

1 lemon, juice & zest (about 1 T.
zest & 1/4 C. juice)
2 T. olive oil
1/4 C. feta cheese, crumbled
cracked black pepper

Asparagus:

6 oz. (12 spears) asparagus, woody
ends removed & cut into 1 1/2″
pieces
3 cloves garlic, minced
1 T. olive oil
salt/black pepper, to taste
=
In large pot of boiling salted water,
cook pasta accordg. to pkg. directions
until 1 minute before al dente. Reserve
1/2 C. pasta water; drain pasta.

Sauce:

(while pasta is cooking) In medium bowl
whisk lemon zest & juice & olive oil until
well combined. Add feta & black pepper,
whisking well until sauce combines to
become creamy & mostly uniform in
texture (some feta might still be visible).

Asparagus:

In large skillet over medium-high heat, add
oil & garlic -stirring 5 seconds. Add asparagus,
salt/pepper – stir frequently until asparagus is
crisp-tender, about 2-3 minutes. Remove from
heat & place asparagus in a separate bowl.

Using same skillet, reduce heat to Low then
add pasta & sauce. Using tongs, toss to evenly
coat pasta with sauce, letting the feta cheese
completely melt. Spoon in a tablespoon of
pasta water at a time to get the desired sauce
consistency.  Add asparagus & toss. Top with
additional feta cheese, if you like. Taste &
adjust salt/pepper. Serve immediately.
Serves 4

(recipe: 12tomatoes)
——————————

Ooey Gooey Butter Cake

1 (16.5 oz) box yellow cake mix
2 eggs
1 1/2 sticks butter, melted
1 tsp. vanilla

Topping:

8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
3 C. powdered sugar
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

In a bowl mix DRY cake mix, eggs,
melted butter & vanilla BY HAND.
Press mixture into bottom of prepared
dish.

Using elec. mixer, in large bowl combine
Topping ingredients.
Spread over bottom layer of cake.

Bake 40-45 minutes until top of cake
is golden brown. Cool & cut into squares.

(recipe: FB TastfulRecipes)

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

Enjoy your day!

Hugs;

Pammie

Gonna be a BIG RAIN!

Right now it’s really looking like a big storm is coming (80% chance of thunderstorms & big winds). It’s 88 degrees F.; it was much nicer earlier – sunny/breezy. Met with the Library knitters (love doing that). You just have to barely BREATHE a request and at least 2-3 people will say: “Don’t buy that – I’ve got it at home!” Middle son had asked if I could knit him a small gnome but with red & green hat/clothes and a BEARD! (I’ve never done that before and was kind of leery of how to do the beard part when I saw one (for purchase) that had a ‘fun fur’ beard. I don’t use ‘fun fur’ – goofy stuff, hard to knit/croceht with BUT one friend said she has some in white while another volunteered white angora yarn so we’ll see where this goes! (I’m still waiting for our Yarn Swap in August to find the ‘right color’ green, already have the red).

Carrot Poke Cake

1 (15.25 oz) box Duncan Hines Carrot
cake mix plus ingredients to prepare
(eggs, oil, water)
2 (3.4 oz, ea) boxes instant cheesecake
pudding mix (or instant vanilla pudding)
3 C. cold whole milk or Half & Half
2 (8 oz) tubs Cool Whip, thawed
1 C. pecans or walnuts, chopped
caramel ice cream topping sauce
=
Prepare cake accordg. to pkg. directions in a 9 X 13″
baking dish.

Immediately after removing from oven, using the handle of a
wooden spoon, poke holes all over top of cake.

In medium bowl, whip cheesecake mixes with cold milk
until thickened but still pourable – spread over top of cake
& into holes. Chill 10-15 minutes until pudding sets.
Spread Cool Whip over top. Sprinkle nuts on top &
drizzle caramel sauce over nuts.
Serves 16

NOTE: For more cream cheese flavor:
You can beat together 2 (8 oz, ea) blocks of
softened cream cheese until smooth & creamy,
then add Cool Whip – mix until fully combined.

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

Zucchini Pancakes
(as a savory dish)
2 medium zucchini (grated to
2 packed cups) – squeezed of excess
liquid *
2 shallots, finely chopped
1/4 C.chives finely chopped
1 clove garlic, minced
2 large eggs
1/4 C. grated Parmesan cheese
6-8 T. flour (poster uses whole wheat flour)
kosher salt/ black pepper, to taste
=
*grate zucchini on large holes of a box
grater – measure 2 C. Dry by placing on
a clean dish towel or paper towels &
squeezing)
Place zucchini in large bowl; add flour,
shallots, garlic, parsley, chives, eggs,
cheese & salt/pepper.

Heat large skillet over medium heat &
spray with nonstick cooking spray.

Drop batter by tablespoons into skillet &
cook about 2 minutes on each side until
golden brown -place on a plate & keep
warm until ready to serve. (spray more
oil in skillet, if needed – use up remaining
batter)
Makes about 10-12 pancakes

(recipe: skinnytaste.com)
—————————-
Crispy Won Ton & Chicken Asian Salad
(NOTE: poster says this salad is best
served in individual portions)

5 C. cooked brown rice
5 chicken breasts (about 2-3 lb)
olive oil
Montreal Steak Seasoning
1 (12 oz) pkg. Won Ton wrappers (plus
oil for frying) – you can usually find these
in the chilled section of veggies in grocery
stores)
6 green onions, chopped
1 red bell pepper, seeded/chopped
2 (10 oz, ea) cans mandarin oranges, drained
1 head romaine lettuce, chopped
===
Creamy Asian Toasted Sesame Dressing:
3/4 C. mayonnaise
1/2 C. apple cider vinegar
1/4 C. soy sauce
3/4 C. sugar
1/2 tsp. salt
2 T. minced garlic
1/2 C. dry roasted peanuts
1/4 tsp. sesame oil
1 T. toasted sesame seeds
pinch red pepper flakes
=
Place mayo in a blender, add vinegar,
soy sauce, sugar, 1/2 tsp. salt & garlic.
Blend 1 minute – add peanuts. Cover
blender & mix several minutes until
finely chopped (you will still have a few
tiny pieces). Add sesame oil, sesame
seeds & a pinch of red pepper flakes –
mix just a few seconds.

Store in a sealed container/jar/bottle
in fridge for up to 1 week.
Makes 2 C.
===============
Preheat oven 425 degrees F.
Spray a large rimmed baking sheet
with nonstick cooking spray & place
chicken on tray. Drizzle with a little
olive oil on each then sprinkle with
Montreal Steak Seasoning on each
one.

Bake 25-30 minutes until insides of
chicken are no longer pink.
When cooled, chop into chunks.

Open won ton wrappers & place in
2 stacks on a cutting board. Using a
sharp knife, cut them into strips.

Cover a dinner plate with paper
towels.
In a deep skillet over medium-high heat,
heat some oil (about 1 1/2 inches) When
oil is hot, carefully place some of the
won ton strips in (you will have to do this
in batches) Cook each batch about 3
minutes until golden brown. Remove to
paper-towel lined plate & sprinkle with
a little salt.

(If you don’t want the fat & frying – you can
bake them):
Heat oven to 400 degrees F.
Spray a large rimmed cookie sheet with
nonstick cooking spray. Lay out strips &
spray tops of them with cooking spray.
Bake about 10 minutes – watch they don’t
burn) You could also substitute crunchy
Chinese noodles

Place all salad ingredients on plates &
let family/friends build their own salads.

Place some brown rice on a plate, top with
some chicken, lettuce, mandarin oranges,
red pepper & green onion- top with won tons
& salad dressing.
Serves 6-7

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

Crockpot Lasagna Pie

1 lb. ground chicken or beef
2 tsp. canola oil
1 3/4 C. fresh sliced mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
2 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 C. white wine or chicken broth
1 C. Half & Half cream
4 oz. cream cheese, softened
1 C. white Cheddar cheese, shredded
1 C. Gouda cheese, shredded
1 large egg, beaten
1 1/2 C. cottage cheese
1/4 C. fresh basil, minced (plus more –
to taste)
9 NO-COOK lasagna noodles
4 C. mozzarella cheese, shredded
=
Fold two 18-inch square pieces of heavy-
duty aluminum foil into thirds. Criss-cross
strips & place on bottom & up sides of a 6 qt.
crockpot  (these make the ‘handles’ for removing
lasagna later).  Spray with nonstick cooking spray.

In a 6 qt. stockpot, cook chicken over medium heat,
breaking into crumbles until no longer pink (6-8
minutes); drain & remove chicken.

In same pot heat oil over medium-high heat. Add
mushrooms, onion & carrots – cook, stirring, until
just tender, 6-8 minutes. Add garlic, Ital. seasoning,
salt/pepper & cook 1 minute. Stir in wine (chic. broth).
Bring to a boil & cook 4-5 minutes until liquid reduces
by half.

Stir in Half & Half, cream cheese, & both cheeses
(Cheddar & Gouda). Add gr. chicken & mix well.

In large bowl combine egg, cottage cheese & basil.

Spread 1 C. chicken mixture in bottom of crockpot.
Top with 3 noodles (breaking if necessary to fit), 1 C.
chicken mixture, 1/2 C. cottage cheese mixture &
1 C. mozz. cheese – repeat layers twice, starting
with chicken & ending with cheese.

Top with remaining chicken mixture & remaining
mozzarella.

Cover & cook on Low 3-4 hours until noodles
are tender. Let stand 30 minutes.

sprinkle with extra basil & transfer lasagna to
a cutting board, using the foil strips as ‘handles’
Slice & serve.
Serves 8

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

Philly Cheesesteak Skillet
(served on a bun or in a bowl
with cooked quinoa or potatoes)

1 1/2 to 2 lb. round or flank steak
cut into very thin strips
1 C. sliced mushrooms
1 red/1 green &1 orange bell pepper
cored/seeded/sliced
1 onion, sliced
1 T. water
1/2 tsp. garlic salt
1/4 tsp. black pepper
2 tsp. liquid smoke
1/2 tsp. chili powder
1 C. shredded Cheddar, Mozzarella or
Swiss cheese
=
Heat a large, deep skillet over medium-
high heat. Add a little oil (or spray) – sear
meat on each side, 2-3 minutes per side.

Add water, garlic salt, pepper, liquid smoke &
chili powder – stir well to combine. Cook an
additional minute then remove pan from heat &
cover.

Heat a second skillet over medium-high heat.
Spray generously with cooking spray & add
all veggies – cook/stir until crisp tender, about
10 minutes. Add a bit of water to pan if veggies
start to get too dark.

Combine meat & veggies & sprinkle cheese on
top. Cover pan to allow cheese to melt.
Serve on buns or over quinoa or cooked potatoes.
Serves 6
(recipe: jamiecooksitup.net.)
—————————-

Stuffed Tomatoes
(serves 2)

2 large ripe tomatoes
1 (10 oz) can diced tomatoes with
green chile peppers, partially drained
1/2 C. dry bread crumbs
2/3 C. shredded Cheddar cheese, divided
1/4 lb. smoked,cooked sausage, cut into
1-inch pieces
=
Preheat oven 400 degrees F.
Spray a small baking dish (big enough
to hold both tomatoes) with
nonstick cooking spray.

Cut tops off tomatoes & using a knife, cut
around the inside of the tomatoes, separating
the flesh from the skin – scoop out flesh (reserve
for something else).

Place tomatoes in prepared baking dish.

In a small bowl combine canned tomatoes with
bread crumbs & 1/3 C. cheese. Stir in sausage &
mix well. Spoon mixture into tomato skins & top
with remaining 1/3 C. cheese.

Bake 15 minutes
Serves 2

(recipe: allrecipes.com)
—————————

Raspberry Slab Cheesecake

Crust:

4 C. graham cracker crumbs
2 sticks butter, melted

Filling:
4 (8 oz, ea) pkgs cream cheese,
softened
2 limes, juiced
1 lime, zested
1 C. sugar
4 eggs
12 oz. raspberries
==
Optional: chocolate or
raspberry syrup for garnish –
see notes
==
Preheat oven 350 degrees F.
Crust:

In a bowl combine graham
cracker crumbs & melted butter –
mix well & press into bottom of
13 X 18 X 1″ baking dish.
Bake 10  minutes. Remove & cool.

Filling:

In large bowl using elec. mixer
beat cream cheese until smooth.
Add lime juice, lime zest, sugar &
eggs – beat until incorporated.
Fold in raspberries, reserving a few
to place on top of batter. Spread
batter on top of cooled crust – add
a few raspberries on top of batter.
Bake 30-35 minutes.
Cool completely then refrigerate at
least 2 hours. Cut into 24 squares &
serve.

NOTE: If desired, drizzle chocolate
or raspberry syrup on top of bars
when serving.

Freezing Squares: Wrap individual
squares in plastic wrap & place in
a sealed plastic container in freezer.
When ready to eat, thaw to room
temperature at least 1 hour.

(recipe: quichemygrits.com)

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

Hope your day is GREAT, your weather ‘tolerable’ and your health in GREAT order!

Hugs;

Pammie

It’s a rather nice day out (69 degrees F right now with a high expected of 84 & a 20% chance of thunderstorms later). Got the request yesterday to babysit 2-4/5, not too bad. I don’t mind the 2-4 hour shifts (it’s the 8-10 hour ones I had to do beginning of the year that were killing me).

Finished the boy bunny:

Peach Pound Cake

1 C. (2 sticks) butter, softened
3 C. sugar
6 eggs, room temp.
2 tsp. vanilla
3 C. flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. sour cream
2 C. peeled/chopped peaches (4-5)
(recipe also works well with nectarines
or apples)
=
Powdered sugar – for sprinkling on
top of cake
=
Preheat oven 350 degrees F.
Spray a 12-C. Bundt or tube pan with
nonstick cooking spray. Lightly sprinkle
with flour.

In large bowl cream butter & sugar until
smooth; add eggs & vanilla – beat well.

In another bowl, combine flour, baking
soda & salt. Stir flour mixture into egg
mixture. Using elec. mixer, add sour cream
& beat on Low until mixture is smooth. Gently
fold in peaches & pour evenly into prepared pan.

Bake 70-75 minutes until a toothpick inserted
into center comes out clean. Cool in pan about
20 minutes then invert onto a serving plate.
Let cool completely then sprinkle top with
powdered sugar before serving.
Serves 16

(recipe: mrfood.com)
——————–

Chinese Chicken Noodle Salad
(2-3 hour chill time before serving)
Salad:

1 (16 oz) box linguine
2-3 C. rotisserie chicken, chopped
2 C. frozen peas, thawed
1 red pepper, seeded/thinly sliced
1 C. grated carrots
4 green onions, chopped on a diagonal
4 T. toasted sesame seeds

Noodles:

1/2 C. soy sauce
2 T. sesame oil
2 T. brown sugar
1/4 C. canola or vegetable oil
1 T. fresh garlic, minced
1 T. fresh ginger, grated
1/4 C. rice wine vinegar
1 tsp. sriracha
=
Cook pasta accordg. to pkg. directions.

Place all salad ingredients in a large
bowl.

Place all dressing ingredients in a large
glass measuring cup & stir to combine.
Pour dressing over salad & toss to combine.

Cover & refrigerate 2-3 hours before serving.

When ready to serve: taste & adjust salt/pepper
to taste.
Serves 12

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

Crockpot Cheesy Chicken & Rice

4 boneless skinless chicken breasts
1 large onion, chopped
1 (8 oz) box Zatarain’s Yellow Rice Mix
1 C. shredded Cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can whole kernel corn, drained
=
Place chicken in bottom of crockpot;
scatter chopped onion on top & spoon
soup over top.

Cover & cook on Low 7-8 hours (or 3-4 on
High)

Cook rice mix.

A few minutes before serving, add cooked
rice, corn & cheese to crockpot – stir to
combine, until cheese melts. Serve hot

Serves 6

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

Gnocci Carbonara

1 (17.5 oz) pkg. gnocci
6 strips bacon, chopped into small
pieces
2 large eggs
2 large egg yolks
2/3 C. grated Romano cheese –
(can use Pecorino Romano or Paramesan)
ground black pepper
1 T. minced parsley (optional)
=
Cook gnocci in salted water accordg. to
pkg. directions – do not over cook. When
done, reserve 1 C. pasta water; drain
gnocci.

In small bowl whisk eggs & yolks – while
whisking, slowly add 2 T. warm pasta
water to bowl.

Heat a large skillet over medium heat. Add
bacon & cook until crispy – remove to a
paper towel-lined plate to absorb any
remaining grease.

Drain all but 2 T. bacon drippings from
skillet. With skillet still on medium heat,
add gnocci & bacon – toss to coat in
bacon drippings.

Turn to Low heat & pour eggs in* – stir to
coat gnocci, adding more pasta water
until sauce reaches desired consistency.

Stir in grated cheese & ground pepper
(to taste). Top with parsley (optional)
Serves 4

*It is very important to slowly heat eggs
& not scramble them.

(recipe: thecountrycook.net)

—————————-

Oven-Baked Salmon

1 (2 lb.) whole salmon, skin-on preferred
3 T. butter, melted (or olive oil)
2 cloves garlic, minced
1 T. brown sugar
1 tsp. Italian seasoning
1 tsp. paprika
1 tsp. garlic powder
3/4 tsp. salt
—
Preheat oven 375 degrees F.
Line a rimmed baking sheet with foil.

Place salmon, skin side down/pink side up
on baking sheet. Crimp the edges of the foil
around the salmon to make edges to catch
the juices when baking.

In small bowl combine melted butter & garlic.
Brush half mixture over salmon.

In another small bowl combine brown sugar,
Ital. seasoning, paprika, garlic powder & salt;
evenly sprinkle over salmon.
Drizzle salmon with remaining garlic butter.

Bake 15-22 minutes, carefully basting the
salmon halfway through baking with juices.

Allow cooked salmon to rest 5 minutes before
serving.
Serves 6

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

Buttered Crumb Cauliflower

1 large head cauliflower, broken into
florets
1/3 C. butter, cubed
1 T. lemon juice
1/4 C. dry bread crumbs
1/4 C. grated Parmesan cheese
1/4 C. grated Asiago cheese
2 T. minced fresh parsley
1/8 tsp. salt
1/8 tsp. black pepper
=
Preheat oven 350 degrees F.
Spray a large casserole dish with
nonstick cooking spray.

In large pot boil cauliflower in one-inch of
water 10-12 minutes until fork tender.
Drain.

In small bowl combine bread crumbs,
cheeses, parsley, salt/pepper.

In small saucepan brown butter 5 minutes
over medium-low heat, stirring constantly.
Remove from heat & mix in lemon juice.
Mix 3 T. browned butter mixture into bread-
crumbs.

Pour cooked/drained cauliflower into
prepared baking dish & pour butter mixture
on top. Cover top with buttered breadcrumbs.

Bake 10-15 minutes until cauliflower begins
to brown on top.
Serves 4-6

(recipe: 12tomatoes.com)
—————————

Garlic-roasted Tomato Spread

2 lb. Roma tomatoes, halved lengthwise
1/2 C. olive oil
1 clove garlic, crushed
1 T. dried oregano
1 tsp. granulated sugar
1 tsp. salt
=
Preheat oven 250 degrees F.

Arrange tomatoes, cut sides up, in a
shallow baking dish. Drizzle with olive
oil & sprinkle with garlic, oregano, sugar
& salt.

Bake 1 hour.

Turn over tomatoes & continue baking
until caramelized & very soft 1 to 1 1/2 hours.

Remove from oven & set aside to cool about
1 hour, to room temp.

Transfer mixture to a blender or food processor –
puree until smooth.
Makes 2 Cups.

NOTE: from someone who commented on
the recipe: Make this a day ahead to let
flavors meld. Add a touch of balsamic
vinegar. Drain tomato juice off top so it
stays thick like a spread.

(recipe: allrecipes.com)
—————————
Refrigerator Dill Pickles

1 C. rice wine vinegar (or distilled
white vinegar)
kosher salt
1 tsp. whole black peppercorns
1/4 tsp. crushed red pepper flakes
6 sprigs fresh dill
3 cloves garlic
1 1/4 lb. kirby cucumbers, ends
trimmed (about 4 medium)
NOTE: Kirby cucumbers are small
with bumpy skins – crunchy with few
seeds (accordg to foodnetwork)

Cucumbers can be left whole, cut
lengthwise into spears or sliced into
1/4 inch rounds
=
In a small saucepan over medium heat,
add vinegar, 1 1/2 C. water & 1 T. salt –
bring to boil, stirring until salt has dissolved,
about 3 minutes. Remove from heat.

In a 1 qt. Mason jar (or other glass jar)
place peppercorns, red pepper flakes,
dill & garlic. Pack cucumbers into jar
as tightly as possible.

Pour hot vinegar mixture over cucumbers
so they are completely submerged.

Leave uncovered 1 hour to allow to cool
to room temp.

Cover & refrigerate at least 1 day before
using. Pickles will keep in fridge for up
to 2 weeks.
Makes 1 quart

(recipe: foodnetwork.com)
————————–

Chocolate Southern Pecan Pie

1 (9 inch) unbaked deep dish pie crust
1 C. light corn syrup
3 eggs
1 C. pecan halves
1 1/2 C. semisweet chocolate chips
2/3 C. sugar
1/2 tsp. salt
1/3 C. melted butter
–
Preheat oven 375 degrees F.
In a bowl beat eggs, sugar, salt,
melted butter & syrup – mix well.
Stir in pecans & choc. chips – mix
well & pour into pie crust.
Bake 45-50 minutes until set.
Cool & slice. Serves 8

(recipe: thebutteredhome.com)

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

Have a GREAT day!

Hugs;

Pammie

Another gorgeous Saturday!

Weather report says mostly sunny with a high of 82 (right now it’s 68 degrees F.) Spent four hours babysitting yesterday – it went OK – grandson (6) was a bit ‘filled with himself’ (I had to ‘bring him down a notch’ 3 times – for some reason while he was on vacation last week he’s learned it’s ok to correct an adult – NO, not with me it’s not!) He lived through it; we played a good 10-12 games of Dominoes – it was about half/half on who won the most games.

Apple Fritter Bake

For the Bake:

6 T. butter
1 C. brown sugar, packed
1/2 tsp. plus 1/8 tsp. cinnamon/divided
nutmeg, to taste
5 Granny Smith apples, peeled/cored/diced
1 tsp. cornstarch
2 T. warm water
6 large croissants, chopped into chunks
1/2 C. heavy cream
1/2 C. cinnamon apple sauce
3 eggs, lightly beaten

Icing:

4 T. heavy cream, plus more, to taste
3/4 C. powdered sugar
===
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large skillet melt butter over medium
heat. Add brown sugar – stir until
incorporated. Add 1/2 tsp. cinnamon, nutmeg &
mix well. Stir in diced apples & simmer until
apples are soft, about 5 minutes.

In small bowl add cornstarch & water – mix well.
Add mixture to apple mixture & stir to combine;
remove skillet from heat.

Place croissant pieces evenly in bottom of
prepared baking dish & spread apple mixture
out evenly on top.

In a bowl combine 1/2 C. heavy cream, apple
sauce, eggs & cinnamon – mix well & pour
over top of apple mixture.

Bake 25 minutes

Remove from oven & allow to stand 5 minutes.

In small bowl combine 4 T. heavy cream &
powdered sugar – 1/4 C. at a time, until icing
is thick but still drips from a spoon. (add more
cream, 1/2 tsp. at a time, if needed)
Drizzle on top of fritter bake.
Serves 12

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

Glazed Honey-balsamic Chicken

1/3 C. honey
1 T. balsamic vinegar
2 tsp. dried thyme
salt/black pepper, to taste
3 lb. chicken thighs & drumsticks
(or your choice)
=
Preheat oven 475 degrees F.
Line a large rimmed baking sheet with
foil or parchment paper.

Place chicken on baking sheet & season
with salt/pepper – rub to work the seasonings
into the chicken.

In a small bowl or measuring cup, whisk honey,
bals. vinegar & thyme – drizzle a small amount
of glaze onto each piece of chicken and, using
a brush, coat the chicken.

Roast 20-25 minutes until chicken is cooked
through, brushing glaze on 2 more times
during cooking. Serve immediately.
Serves 6

(recipe: momontimeout.com)
————————-

Green Tomato Relish
(requires processing in a
boiling water bath)
12 steril3 half-pint Ball canning
jars
=
8-10 medium green tomatoes
4 large red bell peppers, seeded,
cut into large chunks
3 large onions, cut into large chunks
1/8 C. salt
1 1/2 to 2 C. sugar
2 C. apple cider vinegar
=
Wash all vegs & remove tops from
tomatoes – cut into large chunks.

Place vegs in a food processor
& shred. Place in a large pot &
add all other ingredients – stir.
Bring just to a boil & reduce heat
to simmer 30-45 minutes until thick.

Fill sterile jars with mixture & process
in a boiling water bath 10 minutes.

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

Baked Shrimp Scampi

1 1/2 lb. shrimp, peeled/deveined
3 T. chopped parsley/divided
2 T. butter, melted
2 T. white wine
juice & zest of 1 lemon (plus more
juice for serving)
1 shallot, minced
2 cloves garlic, minced
crushed red pepper flakes, to taste
kosher salt/black pepper, to taste
1/2 C. panko breadcrumbs
2 T. olive oil
=
3/4 lb. angel hair pasta, cooked
crusty bread, sliced/toasted
=
Preheat oven 425 degrees F.

In large baking dish combine shrimp,
2 T. parsley, butter, white wine, lemon
juice, lemon zest, shallot, garlic, red
pepper flakes, salt/pepper.

In medium bowl mix breadcrumbs with
olive oil, remaining parsley, salt/pepper.
Sprinkle mixture over shrimp mixture.

Bake 12-15 minutes until shrimp reach
an internal temp of 145 degrees F. &
breadcrumbs are golden & crispy.

Serve over cooked pasta with a squeeze
of lemon juice & a slice of toasted bread.
Serves 4

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

Country-style Ham Salad

1 1/2 lb. thick-slab ham, fully cooked &
roughly chopped
1 large hard-boiled egg
1/2 C. roughly chopped celery
1 tsp. white onion, finely diced
2/3 C. mayonnaise
3 T. sweet pickle relish
1 T. Dijon mustard
1/2 tsp. black pepper
=
bread or crackers – for serving
=
In a large food processor add ham,
egg, celery & onion – pulse until
evenly minced.

In large bowl combine mayo, relish,
Dijon mustard & pepper – stir until
combined. Add ham mixture to bowl &
mix until evenly combined.

Cover & chill at least 1 hour before
serving.

Serve spread on crackers or made into
sandwiches.
Serves 8-10

(recipe: 12tomatoes.com)
——————————-

Crockpot Baked Potato Casserole

5 lb. russet potatoes peeled/diced
into 1″ cubes
2 chicken bouillon cubes
water to cover
=========
Add these ingredients AFTER cooking
time is up & water is drained:
1/2 C. salted butter, melted
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
16 oz. sour cream
2 C. Cheddar cheese, shredded/divided
16 oz. bacon, cooked/crumbled/divided
1 bunch green onions, sliced/divided
=======
Place potatoes in crockpot. Add bouillon
cubes & enough water to cover potatoes.
Cover & cook on High 5 hours without
lifting lid during cooking time. Drain water
from potatoes, leaving potatoes in crockpot.
Pour melted butter over potatoes; sprinkle
salt/pepper/onion powder on top. Using a
potato masher, mash potatoes until desired
texture is achieved (can use an elec. mixer).
Add sour cream, half of cheese, half bacon,
half green onions. Sprinkle remaining cheese
on top & cover. Cook on High 20 more minutes.
Sprinkle top with remaining bacon & onions.
Serves 15

NOTES:
-You can use Yukon Gold or red potatoes
-You can freeze for up to 3 months. Thaw
in fridge 24 hours before needed & reheat
in oven, microwave or stove-top

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

Lemon Ricotta Pasta

12 oz. uncooked spaghetti pasta
1 C. whole-milk ricotta cheese
1/4 C. grated Parmesan cheese
1 T. olive oil
2 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. black pepper
chopped fresh parsley – garnish
=
Cook spaghetti accordg. to pkg. directions.

In small bowl whisk ricotta, Parm, oil,
lemon zest, salt/pepper.

Drain pasta, reserving 1/2 C. cooking
liquid.

Whisk reserved 1/2 C. cooking liquid into
ricotta mixture.

Return drained pasta to pan & add ricotta
mixture – toss to coat. Cook & stir over
Low heat until heated through. Sprinkle
with parsley & additional lemon zest,
if desired.
Serves 6

(recipe: tasteofhome.com)
—————————–
Bacon Cheddar Dip

2 C. sour cream
1 C. finely shredded Cheddar cheese
1 envelope Ranch salad dressing mix
4 bacon strips, cooked/crumbled
minced chives (optional)
=
Dippers:
crackers
assorted cut fresh vegetables
=
In large bowl combine sour cream,
Ched. cheese, salad dressing mix &
bacon.

Cover & refrigerate at least 1 hour.

(If desired, top with minced chives
& additional crumbled bacon just
before serving)

Serve with crackers and/or cut veggies
Makes 2 1/2 C.

(recipe: tasteofhome.com)
—————————–

Crockpot “Mom’s Blueberry Cobbler”
Spray insides of crockpot with nonstick
cooking spray.

2 (8 oz, ea) tubes refrigerated biscuits,
quartered & divided
1/3 C. brown sugar, packed
1/2 tsp. cinnamon
1/3 C. butter, melted
1 (21 oz) can blueberry pie filling, divided
=
Layer 1 tube of biscuits in bottom of crockpot.

In small bowl mix brown sugar, cinnamon & butter
just until combined. Sprinkle half mixture over
biscuits in crockpot. Spread half of pie filling on
top – repeat with biscuits/brown sugar/pie filling.

Cover & cook on High 2 1/2 to 3 hours until
biscuits are golden.
Serves 6-8

(recipe: gooseberrypatch.com)

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

Next Saturday is one of my knit group’s big events: the Oakland County Historical Society’s “Ice Cream Social“. We’ve been participants for a good 12 years or so; our ‘job’ is to sit & knit/crochet under a giant Sycamore tree demonstrating our crafts. One of our ladies also spins & she brings her wheel, comes in costume & adds a lot to the general ambiance. I was just printing up some flyers for my knit ladies when I noticed THEY CHANGED THE TIMES! For years it was 10-5 p.m., then 11 – 5…now it’s 11-4! (I have no idea why but believe me I WILL find out!). It’s a good thing I discovered this NOW or I would have been there at 9:15!!! IN COSTUME!!!

The costume is not hot, so that’s good (I take off the shawl when it starts getting warm). I’ve changed my headpiece to a white cotton one (more accurate for the times – early 1900’s) I shouldn’t complain – at least they are STILL HAVING IT! My other absolute favorite event (Waterford Historical Society’s “Log Cabin Days” ended about a year before Covid – they just couldn’t get enough volunteers to man all the places AND my friend, the President of that group, had all of her family doing things: her husband & sons took care of putting up the tents/tables/chairs & taking them down, her mom & Aunt manned the ice cream table (for Strawberry Short Cake), she was IN CHARGE of the entire thing – it just got to be too much. Her volunteers were getting older and the newer people didn’t really see the need to keep the event going – so very sad. My group & I have one more event in early September – this will be our third year doing this one: “Fisk Farm Fall Festival”. It’s a nice event, just not as ‘historical/antique-y”, more like a big ‘come see our farm’ type thing. The one next weekend will (hopefully) have several people coming in costumes: Mrs. Lincoln in her all black/head to toes Widow’s Weeds – as Mrs. Lincoln after the President died, President Lincoln, Governor Moses Wisner (first Governor of our county), several ladies come in gorgeous costumes of the wealthy 1900’s – big hoop skirts, lace parasols/long gloves, big hats, etc. (really nice to see!). One gentleman & his wife come as a military man from that era & his (costumed) wife. One of the ladies in my group said she is designing a costume for next weekend – I’ll be excited to see it! (that will make 2 of us in our group in costume).

Anyway, hope you have a nice day – I’m off in a few hours to join my knit ladies at the park to ‘do our thing’ 12-2 p.m. I’m SO glad my group enjoys getting together as much as I do – keeping the group growing & doing various charity projects & doing new things makes me happy.

Hugs;

Pammie

Happy Thursday!

It’s another warm, sunny day – so relaxing that I slept in! (actually I stayed up watching a so-so movie which got over at 1 a.m.) No particular plans for the day other than making Zucchini Casserole for dinner later. I’m thinking of starting another Bunny Lovey toy, this time for a boy (blanket in maybe solid blue or green) – we’ll see.

Raspberry Pretzel Salad

2 1/2 C. salted pretzels, lightly
crushed
3 T. sugar
1/2 C. butter, melted
8 oz. cream cheese, softened
1/2 C. sugar
1 T. lemon juice
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O mix
2 C. water
4 C. frozen raspberries
–
Preheat oven 350 degrees F.
In large bowl or large ziplock bag
combine crushed pretzels, sugar &
melted butter – pour mixture into
a 9 X 13″ baking dish – press to
form crust. Bake 12 minutes – let
cool completely.
In large bowl beat cream cheese, lemon
juice & 1/2 C. sugar until smooth – fold
in Cool Whip. Spread mixture over
cooled crust, making sure to spread to
edges to seal.
Bring 2 C. water to boil & stir in Jell-O
until dissolved. remove from heat &
stir in frozen raspberries – pour over
cream cheese layer & refrigerate
2-4 hours until Jell-O is set.
Serves 16

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

Tomato Pie

3 medium tomatoes, cut into slices
6 large fresh basil leaves (can use
2 tsp. dried)
1 1/2 C. shredded Cheddar cheese
1/2 – 3/4 C. mayonnaise
2 tsp. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. black pepper
1 pie crust – baked but not browned
=
Place sliced tomatoes in a colander &
sprinkle with 1/2 tsp. salt – allow to drain
10 minutes.

Preheat oven 350 degrees F.

Arrange half of tomato slices in baked
pie crust. Top with 1/2 tsp salt, pinch pepper,
3 leaves basil (or 1 tsp. dried), 1 tsp. vinegar
& 1 1/4 C. cheese – repeat layer. Spread
mayonnaise on top of pie.
Bake 30 minutes until lightly browned.
Serves 6

(recipe: southernplate.com)
————————–

Crockpot Salisbury Steak

Patties:

2 lb. lean ground beef
1 large egg, well beaten
1/2 C. plain breadcrumbs
1 oz. pkt. beefy onion soup mix
(can use onion soup mix)
3 T. milk
1 T. Worcestershire sauce
1/4 C. flour
2 T. vegetable oil

Gravy:

2 (14.5 oz, ea) cans beef broth
1 oz. pkt. au jus gravy mix
4 cloves garlic, minced
1 T. Worcestershire sauce
1 tsp. Dijon mustard
1/4 C. water
2 T. cornstarch
fresh, chopped parsley – garnish/
optional
==
Serving suggestions:

Can be served with cooked mashed
potatoes, cooked egg noodles or
cooked rice to serve 8
========
In large bowl mix gr. beef, egg,
breadcrumbs, onion soup mix, milk &
Wors. sauce untl well combined.
Divide mixture into 8 even portions &
form into patties.

Place flour in a small plate or pie tin.
Dip both sides of each pattie into flour &
tap off any excess.

In a large skillet over medium heat, heat oil.
Once hot, sear patties in batches until
golden brown – do not cook all the way
through.

Spray a 6 qt crockpot with nonstick
cooking spray. Layer patties in bottom
(you will have to stack them).

In large bowl whisk beef broth, au jus
gravy mix, garlic, Wors. sauce & mustard –
pour over patties.

Cover & cook on Low 4-5 hours (or High
3-4 hours) until patties reach an internal
temperature of at least 165 degrees F.
The longer the patties cook the more
tender they become. (they will also
shrink a lot during cooking)

Place patties on a plate.

Place gravy in a large skillet & bring to
a simmer.

In small bowl whisk water & cornstarch –
slowly stream in the cornstarch slurry while
constantly whisking into the simmering
gravy – simmer until thickened, 1-2 minutes.

You can now serve the patties immediately
or place them back in crockpot & pour
thickened gravy on top. Keep on warm
setting.
Serves 8

Can be served with mashed potatoes,
cooked egg noodles or cooked rice.

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

Taco Zucchini Boats

4 medium zucchini
2 T. olive oil
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. ground cumin
1/4 tsp. paprika
1 tsp. oregano
1/4 tsp. chili powder
2 T. tomato paste
1/2 C. Mexican-blend shredded cheese
=
Guacamole – optional garnish
salsa – optional garnish
====
Preheat oven 400 degrees F.
Spray two 9 X 13″ baking dishes
with nonstick cooking spray.

Trim ends off zucchini, cut them in
half lengthwise. Using a melon baller
or small spoon, scoop out centers of
zucchini, leaving a 1/2 inch border between
centers & outer skin (you’re making a boat).
NOTE: you can discard the centers or use
them for another use like zucchini fritters.
I PERSONALLY add them to the filling)

Arrange halved ‘boats’ on prepared
baking dish, cut sides up -brush with olive oil.
Bake/roast 25 minutes.
(while boats are baking, prepare filling)

Filling:

In a large skillet over medium heat, cook
turkey, breaking up meat until it’s no longer
pink. (drain) Reduce heat to Low, stir in
garlic powder, cumin, paprika, oregano, chili
powder, 1/2 tsp. salt, 1/4 tsp. black pepper &
tomato paste – stir.

Remove boats from oven. Divide turkey mixture
evenly among boats then top with cheese.
Return to oven just until cheese melts.
Serve with optional guacamole and/or salsa.
Serves 4
(recipe: justataste.com)
————————–

Honey Garlic Chicken Stir Fry

1 T. plus 1 tsp. vegetable oil, divided
1 C. thinly peeled/sliced carrots
2 C. broccoli florets
1 lb. boneless skinless chicken breasts,
cut into 1-inch pieces
4 cloves garlic, minced
1/4 C. chicken broth (or water)
1/4 C. soy sauce
3 T. honey
2 tsp. cornstarch
salt/black pepper, to taste
=
Cooked rice to serve 4
=
In large skillet over medium
heat, heat 1 tsp. oil. Add broccoli
& carrots – cook 4 minutes until
vegs. are tender. Remove vegs from
pan, place them on a plate & cover.

Wipe skillet clean with a paper towel;
turn heat to High. Add remaining 1 T. oil.
Season chicken with salt/black pepper –
place in pan in a single layer (you may
need to do this in batches). Cook 3-4
minutes on each side until golden brown
& cooked through. Add garlic – cook
30 seconds. Add vegs back to pan & cook
2 more minutes until vegs are warmed
through.

In a bowl whisk chicken broth, honey &
soy sauce.

In a small bowl mix cornstarch with 1 T.
cold water – mix well & pour soy sauce
mixture over chicken & vegs – cook
30 seconds. Add cornstarch & bring to
a boil. Cook 1 more minute until sauce
has just started to thicken. Serve
immediately (with cooked rice, if desired)
Serves 4

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

Mexican Corn Coleslaw

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/rinsed
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/minced
1 pkg. dry taco seasoning mix
=
In medium bowl whisk mayo, sour cream,
lime juice & dry taco seasoning mix until
combined – refrigerate until ready to use.

In a large bowl combine all remaining
ingredients together – toss with taco
seasoning mixture until thoroughly covered.
Top with more cilantro, if desired.
Serves 8

(recipe: 12tomatoes.com)
—————————–

Crockpot Burrito Casserole

2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
2 (15 oz, ea) cans chili with beans
2 (4 oz, ea) cans mushrooms,
drained (optional)
12 6-inch flour tortillas (Fajita size)
3 C. shredded cheese, your choice
2 (.25 oz, ea) cans sliced olives,
drained (optional)
1 (6 oz) can beef broth
–
In skillet brown beef with onion &
garlic; drain well. Combine with
tomato sauce, chili & mushrooms.
Spray insides of crockpot with
nonstick cooking spray. Layer
4 tortillas to cover bottom of crockpot.
Place one-third beef mixture on top;
cover with 1 C. cheese – repeat layers
2 more times (3 total layers). Top
with olives & drizzle beef broth on top
of casserole. Cover & cook on High
1 1/2 – 3 hours. Serves 8

NOTE: In larger crockpot recipe might
cook only 1 1/2 hours on High – check
recipe at 1 1/2 hours & determine the
level of doneness you want.

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

Vintage Strawberry Cake

Cake:
2 C. sugar
2 C. self-rising flour
1 stick butter
1 C. vegetable oil
1 C. water
2 eggs
1/2 C. buttermilk
2 C. mashed strawberries, drained
well

Icing:
2 (8 oz, ea) pkgs. cream cheese, softened
1 stick butter, sliced into chunks,
softened
4 C. powdered sugar ( might need more
if icing is thin)
1 tsp. vanilla
1 C. mashed strawberries, drained well

(optional: sliced strawberries to garnish
top of cake)
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray & dust with flour

Cake:

In large bowl mix flour with sugar. In
a saucepan melt butter; add oil & water –
bring to boil 1 minute. Pour wet
ingredients into dry ingredients in bowl;
using elec. mixer on medium speed,
mix 1 minute.
In another bowl whisk eggs & buttermilk;
pour into other bowl; add drained
strawberries & mix 1 minute on medium
speed until combined. (batter will turn pink)
Pour into prepared pan.
Bake 40 minutes until cake springs back in
center. Remove from oven & cool completely.

Icing:
In a large bowl using elec. mixer, mix cream
cheese until smooth. Add slices of butter
gradually – continue to blend until creamy.
Add powdered sugar 1 cup at a time – mix
until thickened. Mix in vanilla.
Drain strawberries very well & add to
mixture – blend until icing turns pink.
(If icing is too thin, add more powdered
sugar to thicken)
Pour icing on top of cooled cake & spread
with a knife or spatula. Top cake with
additional strawberries, if desired.
Serves 12

(recipe: quichemygrits.com)

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

Happy Thursday!

Hugs;

Pammie

Happy Wednesday!

It’s another gorgeous Summer day – 78 degrees, sunny with fluffy little white clouds.

Today I learned something new: TAKE A PICTURE OF MY GROCERY LIST BEFORE SHOPPING! I’m a ‘list maker’ – I totally rely on what I write down during the week when I actually shop. Today I had said list plus several Kroger coupons paper clipped on it. Somewhere in the produce section I noticed that my coupons were sort of mixed in the grocery basket – NO LIST to be seen! UGH! I did at least TWO TOTAL SWEEPS of that section, going over everything I looked at/picked up, etc – no list to be found! Sometimes I read it before leaving the house, just to check if there’s anything that’s for sale at Kroger that I don’t have on the list – BUT I

DIDN’T DO THAT TODAY, hence I had NO IDEA what I needed! Took me a good extra half hour to complete the shop, still not sure what I missed/forgot. FRUSTRATING!

Caramel Apple Crumble Bars

1 (15.25 oz) box yellow cake mix
2 1/2 C. quick-cooking oats
3/4 C. butter, melted
1 (20 oz) can apple pie filling
30 caramel (candy) squares
1 T. milk
=
Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
parchment paper & spray with
nonstick cooking spray.

In a large bowl mix cake mix & oats.
Add melted butter – stir until crumbly.

Press half of the crumbs evenly onto bottom
of prepared baking dish.

Pour pie filling into a bowl & use a knife to cut
apple pieces to bite-size – carefully spread
over crumb crust.

In a microwave-safe dish, melt caramel candies
with milk on High heat 30 seconds. Stir & repeat
until caramel is melted – drizzle over top of pie
filling & spread remaining crumbs on top , pressing
down gently.

Bake 18-23 minutes until very lightly golden.
Cut into bars & serve warm or cold.
Makes 18 bars

(recipe: momontimeout.com)
—————————-

Corny Taco Bake

1 1/2 lb. ground beef
1 (15.25 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1/2 C. water
1/2 C. green bell pepper, seeded/chopped
1 (1 oz) pkt. taco seasoning mix
1 (8.5 oz) box corn muffin mix
1 (2.8 oz) can French fried onions, divided
1/3 C. shredded Cheddar cheese
=
Preheat oven 400 degrees F.
Spray a 2 qt. baking dish with
nonstick cooking spray.

In large skillet over medium heat, cook
gr. beef 5-7 minutes until no longer pink;
drain.

Stir in corn, tomato sauce, water, bell
pepper & taco seasoning & pour into
bottom of prepared dish.

Prepare corn muffin mix accordg. to
pkg. directions; mix in half of the
French fried onions & spread evenly on top
of beef mixture.

Bake, uncovered, 20 minutes

Sprinkle top with remaining Fr. Fried
onions & cheese.

Bake 3-5 minutes until cheese melts &
a toothpick inserted into cornbread layer
comes out clean.
Serves 6

(recipe: commandcooking.com)
———————-

Crockpot Green Beans

1 (16 oz) pkg. frozen green beans
1/2 C. frozen bell pepper/onion mix
1/4 C. real bacon bits
garlic salt, to taste
black pepper, to taste
1 stick butter, cut into chunks
=
Place gr. beans, pepper & onion mix
& bacon bits in crockpot. Season with
garlic salt & pepper – top with butter
chunks.

Cover & cook on High 2-3 hours
until heated through.
Serves 6

(recipe: allrecipes.com)
———————

Julia Child’s Zucchini/Rice Gratin

2 to 2 1/2 lb. zucchini, grated
1/2 C. uncooked white rice
1 C. minced onion
5 T. olive oil, divided
2 cloves garlic, minced
2 T. flour
1/2 C. milk – as needed
2/3 C. grated Parmesan cheese/divided
kosher salt/black pepper, to taste
=
Preheat oven 325 degrees F.
Spray a 2-qt. baking dish with
nonstick cooking spray.

In large skillet over medium heat, heat
3 T. oil. Cook onions 8-10 minutes until
translucent. Raise heat & continue
cooking until lightly browned. Add garlic –
cook 1 minute. Add rice – saute 2 minutes.
Season liberally with salt/pepper. Add rice
mixture to zucchini along with 1/2 C. milk.
(set aside 2 T. cheese). Add remaining cheese
to zucchini mixture. Adjust seasoning as
needed & stir to combine. Transfer mixture
to prepared baking dish.
Cover tightly with foil.

Bake about 50 minutes until rice is cooked but
not mushy. Remove foil, drizzle top with remaining
olive oil & sprinkle reserved cheese on top.

Bake, uncovered, 10-15 minutes more until crispy
& golden brown. (can Broil 1-2 minutes if desired)
Serves 6

(recipe: 12tomatoes.com)
—————————–

Chicken Lombardy
(Olive Garden copy cat recipe)

4 boneless skinless chicken breasts,
pounded to even thickness
2 T. butter
2 tsp. minced garlic
8 oz. fresh mushrooms, sliced
1/3 C. flour
3/4 C. marsala cooking wine
1/2 C. chicken broth
salt/pepper, to taste
1/3 C. shredded Mozzarella cheese
1/3 C. shredded Parmesan cheese
1 green onion, seeded/chopped
–
Preheat oven 400 degrees F.
Lightly spray a large baking dish
with nonstick cooking spray. Melt
butter in large skillet over medium heat;
stir in garlic. Saute mushrooms in melted
butter 2- 3 minutes until tender. Use a
slotted spoon to transfer mushrooms to
a bowl or plate. Toss chicken breasts in
flour to coat; cook 1-2 minutes per side in
same pan used for mushrooms (don’t clean
pan before re-using). Transfer chicken to
prepared baking dish & scatter mushrooms
over chicken. Add wine & broth to pan;
salt/pepper to taste. Bring to a boil then
reduce heat to medium-low & simmer
5-10 minutes – pour over chicken in pan.
Mix cheeses together & sprinkle over top.
Sprinkle green onions on top & cover with
foil. Bake 15-20 minutes. Uncover & cook
another 5-10 minutes until chicken is cooked
through & cheese is melted. Serves 4

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

Creamed Spinach

1 T. unsalted butter
1 onion, minced
2 cloves garlic, minced
2 lb. fresh baby spinach,
stemmed
1/2 C. heavy cream
1/2 tsp. grated fresh nutmeg
sea salt
freshly ground black pepper
=
Heat large pot over medium heat.
Drizzle with about 1 1/2 T. olive oil;
add butter & stir together so butter
melts. Saute onion & garlic until soft,
about 5 minutes. Add spinach in
batches, pushing it down with a wooden
spoon to help it wilt. Keep adding more
spinach when there is room in the pot;
cook until it’s dry, then lower heat & add
cream & nutmeg. Stir & cook 10 minutes.
Season with salt/pepper & serve hot
Serves 4-6

(recipe: foodnetwork.com)
——————————–

Million Dollar Spaghetti

Meat Sauce:

1 lb. ground beef
1 small onion, finely diced
1 green bell pepper, seeded/finely diced
2 tsp. cajun seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried Italian seasoning
1 (24 oz) jar marinara sauce

Alfredo Layer:

1/2 C. unsalted butter
4 cloves garlic, minced
2 C. heavy cream
2 C. shredded Parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 (16 oz) pkg. spaghetti noodles,
cooked to al dente

Topping:

2 C. shredded mozzarella cheese
2 T. shredded Parmesan cheese
2 tsp. dried parsley flakes (optional)
==
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Cook spaghetti noodles accordg. to pkg
directions.

In large skillet over medium-high heat, add
gr. beef, onion, bell pepper, cajun seasoning,
garlic & onion powders & Ital. seasoning.
Break up beef into crumbles & cook about
10 minutes until no longer pink; drain.

Stir in marinara sauce & reduce heat to Low.
Simmer 15 minutes, stirring occasionally.

While meat sauce simmers:

Alfredo sauce:
In a Dutch oven or large stock pot, melt butter
over medium heat. Add garlic & cook 30 seconds.
Stir in cream, Parm cheese, salt/pepper – cook
until cheese has melted & sauce thickens slightly.

Add cooked spaghetti to sauce & stir until noodles
are coated in sauce – pour into prepared baking
dish & top with meat sauce.

Sprinkle top with mozz. & Parm. cheeses.

Bake, uncovered, 15 minutes until cheese melts.
Garnish with (optional) dried parsley flakes.
Serves 8

(recipe: thecountrycook.com)
————————

Berry/Almond Salad with Creamy Berry Dressing

Sugared Almonds:

1 C. sliced almonds
2 T. sugar
dash salt

Dressing:

6 T. blueberry jam
1/2 C. mayonnaise
1 T. Dijon mustard
6 T. red wine vinegar
1/2 C. plus 2 T. sugar
3 T. chopped red onion
1/4 tsp. salt

Salad:

12-15 C. Spring Mix lettuce
3 C. fresh strawberries, hulled/sliced
2 C. fresh blueberries
1/2 red onion, sliced
1/2 C. feta cheese
=
Sugared Almonds:

In a skillet place almonds, sugar & salt –
turn heat to medium-high. Allow sugar to
melt just a bit (keep an eye on it – you don’t
want it to burn). Stir continually while sugar &
almonds both darken. When they are golden
brown, remove from heat & place on a plate to cool.

Dressing:

In a blender combine all ingredients & mix well.

When you are ready to serve, toss all ingredients
together: almonds/dressing/lettuce.
Serves 6

NOTE: this salad tastes best just after it is mixed

(recipe: jamiecooksitup.net)
==========================

Have a GREAT day!

Hugs;

Pammie

Happy Monday!

It’s a nice Summer day here: mid-80’s predicted for all week (rain maybe Thursday night). Well, my babysitting is ‘back on’ – son & family got back from their vacation last night so I’m scheduled for 2 p.m. today. Knowing that they BOTH were off for a week, I’m guessing I won’t be going home ‘early’ (4:15-5ish) but we’ll see. Also knowing that the grandkids have just had a VERY long car ride, maybe I’ll be lucky & they’ll want to nap?

Zucchini Walnut Cake

2 C. shredded zucchini (can shred
with skin on)
2 C. sugar
1 C. canola oil
4 large eggs
2 1/2 C. flour
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 C. chopped, toasted walnuts (optional)

Frosting:

3 oz. cream cheese, softened
1/4 C. butter, softened
1 T. 2% milk
1 tsp. vanilla
2 C. powdered sugar
chopped, toasted walnuts, (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl beat zucchini, sugar, oil &
eggs until well blended.

In medium bowl combine flour, cinnamon,
salt, baking powder & baking soda – gradually
beat mixture into zucchini mixture until blended.
Fold in walnuts, if desired. Pour into prepared pan.

Bake 35-40 minutes until a toothpick inserted into
center comes out clean. Cool completely on a wire
rack.

Frosting:

In small bowl beat cream cheese, butter, milk &
vanilla until smooth. Mix in powdered sugar –
beat well. Frost cake & sprinkle top with walnuts
if using. Serves 24

Store leftovers in fridge, tightly sealed with
plastic wrap or in an air-tight container. If
stored properly, cake will last in fridge for
up to a week

NOTE: other variations:

You could put 3/4 C. cocoa powder into dry
flour mixture for a chocolate version

Substitute toasted pecans instead of walnuts
or add 1 C. chocolate chips top of cake just
before baking

You can also add 1 (20 oz) can of drained
crushed pineapple to batter/wet zucchini mixture

(recipe: tasteofhome.com)
—————————-

Broccoli Carrot Casserole

2 T. olive oil
6 T. butter, divided
1 1/2 C. diced sweet onion
1 1/2 C. carrots, cut into bite-sized
pieces
12 oz. fresh small broccoli florets*
1/4 C. water
2 tsp. garlic, minced
1/4 C. flour
2 C. light cream (or Half & Half)
1/3 C. sour cream
1 tsp. kosher salt
1 tsp. dry mustard
1/2 tsp. white pepper
few grinds fresh nutmeg
1 tsp. Worcestershire sauce
few dashes hot sauce
1 1/2 C. sharp white Cheddar cheese,
shredded on large holes on box grater/divided
1 1/4 C. Gruyere Swiss cheese, shredded on
large holes on box grater/divided
1 C. Parmesan cheese, grated/divided
1 1/2 sleeves Ritz (or other butter) crackers,
slightly crushed (3 C. or 45 crackers)
=
Preheat oven 400 degrees F.

In oven-safe (low sided) pan, melt 4
T. butter in olive oil over medium-high
heat. Add onions, carrots & broccoli –
stir & cook 1 minute. Add water – cover &
cook 3 minutes covered. Remove lid,
add garlic – cook 1-2 minutes more to
evaporate water. Stir in flour to coat &
lower heat to medium.

(while vegs are cooking)

In large saucepan over medium heat add
cream, sour cream, salt, mustard, pepper,
nutmeg, Worc. sauce & hot sauce. Once
hot, add 1 C. Cheddar, 1 C. Swiss & 1/2 C.
Parm. cheese – whisk to melt. Once melted
into sauce, remove from heat.

In medium bowl partially crush crackers & toss
with 2 T. melted butter plus remaining cheeses.

Pour cooked sauce over partially cooked vegs &
flour mixture -stir to combine. Top with cracker
mixture.

Bake, uncovered, 15-20 minutes until browned &
bubbly. Serve immediately.
Serves 8

*If buying a head of broccoli, start with 1 lb. &
trim to 12 ounces

(recipe: afamilyfeast.com)
———————

Crockpot Cube Steak

2 lb. cube steak, about 4 pieces
2 tsp. kosher salt
1 1/2 tsp. ground black pepper
2 tsp. garlic powder
2 large yellow onions, sliced into
1/4″ rings
1 (2 oz) pkg. onion soup mix
1 C. beef broth
1/4 C. cold water
2 T. cornstarch
–
Cooked, buttered noodles – for serving 4
=
Season steaks with salt/pepper & place in
crockpot along with garlic powder, onion,
onion soup mix & beef broth. Cover & cook
on Low 8 hours.
One hour before you are ready to serve:
In a small bowl  mix cold water & cornstarch –
stir into crockpot. Cook on High until gravy
has thickened, stirring regularly. Serve over
buttered egg noodles. Serves 4

(recipe: delish.com)
—————————-

Sausage & Rice Skillet Meal

1 lb. pork sausage
1 green bell pepper, chopped
1 onion, chopped
1 C. chopped celery
1 can mushroom stems & pieces, drained
1 (15 oz) can chicken broth
1 1/2 C. Minute Rice (instant rice)
1 (4 oz) can diced green chiles (optional);
drained
salt/black pepper – to taste
—
In a large skillet brown sausage, onion, gr.
pepper & celery – drain. Add mushrooms,
rice, chicken broth, salt/pepper – simmer
until rice is tender.
Serves about 6-8 (can be re-heated)

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

Smoked Vidalia Onion Dip

1 C. wood chips*
1 large vidalia onion, chopped (about 2 C)
2 T. unsalted butter, melted
2 tsp. chopped fresh thyme
1 1/4 tsp. kosher salt, divided
4 oz. cream cheese, softened
3/4 C. sour cream
1 1/2 T. Worcestershire sauce
1/2 tsp. black pepper
1/4 C. chopped fresh chives
=
Preheat grill to medium (350-400 degrees F)
Arrange wood chips on a large sheet of
heavy-duty aluminum foil; crimp all sides
of foil to make a tightly sealed packet. Pierce
the top of the foil several times using a knife
(this allows smoke to escape) Place packet
on unoiled grill grates. Grill, covered, about
5 minutes until smoke starts to appear.

On a large double-layered piece of foil
arrange onion. Fold up edges of foil to make
a ‘bowl’. Drizzle onion with butter; sprinkle
with thyme & 1/2 tsp. salt – stir to coat.
Place in foil ‘bowl’ on unoiled grates; grill
covered, stirring occasionally, until onion is
almost tender, about 20 minutes.

Remove ‘bowl’  and wood chip packet from
grill.
Increase grill temp to medium-high (400-450
degrees F.)

In a bowl mix warm onion mixture, cream
cheese, sour cream, Wor. sauce, pepper &
1/4 tsp. salt until well combined – fold in chives.
Serves about 8

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

Roasted Mushrooms & Parmesan

1 1/2 lb. sliced mixed mushrooms (poster
uses white beech, crimini, shiitakes)
2 T. olive oil
1/2 tsp. kosher salt
black pepper, to taste
1 T. fresh chopped thyme, plus
more for garnish
1/4 C. parmesan cheese, freshly grated
drizzle of good quality balsamic vinegar
=
Preheat oven 400 degrees F.
Spray 2 sheet pans with olive oil

Divide mushrooms evenly between pans &
drizzle each pan with 1 T. olive oil, 1/4 tsp.
kosher salt, pepper & half the fresh thyme –
toss to evenly coat. Spread mushrooms out
in an even layer.

Roast about 20 minutes, mixing then rotating
pans halfway through cooking time.

Top with Parmesan cheese, a drizzle of
balsamic vinegar & garnish with more fresh
thyme, if desired.
Serves 4

(recipe: skinnytaste.com)
————————-

Raspberry Crumble Cookies
(uses jumbo muffin pan)
1 C. unsalted butter, softened
1/3 C. powdered sugar
1/4 C. granulated sugar
1 tsp. vanilla
1 tsp. almond extract
2 1/4 C. flour
1/4 tsp. kosher salt
1/2 C. seedless raspberry jam or
preserves (or other flavor you may want)
=
Preheat oven 350 degrees F.
Lightly spray a jumbo muffin pan
with nonstick cooking spray & flour
cups.

In large bowl using elec. mixer, cream butter,
powdered & gran. sugars, both extracts –
beat 2-3 minutes until light & creamy. Add in
flour – mix until just combined (use your hands
or a stiff spoon to finish mixing – keep in mind
mixture will likely be a bit crumbly. If you
squeeze the mixture in your hand & it holds
together, it’s ready to go. Be careful to not over-
mix or they will become tough).

Using a cookie scoop or measuring cup, scoop
out 1/4 C. mixture & press into bottom of each
muffin well, making sure to go up sides of well
a bit to create a well for the jam. Make sure you
leave about 1 1/2 C. mixture to crumble on top
of cookies.

Spoon about 1 T. jam into center of each cookie.
Sprinkle tops of cookies with about 1 T. crumble
topping.

Bake 18-22 minutes until tops are just beginning
to turn golden brown.

Let cool completely before remove from pan. Use
a thin spatula or knife to run around edges before
carefully removing cookies from pan.
Makes 12 large cookies

Store any leftover cookies in an airtight container at
room temp. for up to 5 days.

To Freeze:
Cookies can be frozen for up to 3 months. After
baking/cooling place in air tight container in between
layers of parchment paper to avoid sticking or freezing
together. Thaw to room temp. when ready to serve

(recipe: momontimeout.com)

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

Hope you’re having a GREAT day!

Hugs;

Pammie

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Happy Sunday!

It’s now 5:15 p.m. and it’s been a nice, balmy 79 degrees day. (For the past week it’s been rain/clear/rain/clear – I ‘think’ it might have rained last night but not sure).

Our dear ‘beloved’ girl cat decided last night was her ‘night to YOWL’ – kept us all up until after 2 a.m. That wouldn’t be too bad BUT I had to get up for church at 6:45. I gave up & took a melatonin ‘gummy’ around 2:15 a.m. & managed to wake up on time but have been groggy all day. Took an ‘after church’ nap from 12:30 – ish until 4:30-something. I’m seeing an early bed time for me tonight, for sure!

Butterscotch Cheesecake Bars

1 (6 oz) pkg. butterscotch chips
1/3 C. butter
2 C. graham cracker crumbs
1 C. chopped pecans
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
1 egg, beaten
=
Preheat oven 350 degrees F.

In a saucepan over medium-low heat,
melt butterscotch chips & butter; stir in
cracker crumbs & pecans. Press half
of mixture into bottom of an ungreased
 9 X 13″ baking dish.

In large bowl using elec. mixer, beat cream
cheese until fluffy; stir in sweetnd cond. milk.
Add vanilla & egg; mix well & pour over
crumb mixture. Top with remaining crumb
mixture.

Bake 25-30 minutes.
Chill until firm; cut into bars.
Makes about 1 1/2 dozen

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

Crockpot Cashew Chicken

2 lb. chicken (can use less)
1 (9 oz) pkg. frozen sugar snap
peas (or veggie of your choice),
thawed
1 C. Teriyaki Marinade & sauce (comes
in a bottle in Asian aisle)
1 C. cashews (can substitute water
chestnuts or peanuts)
=
Cooked rice to serve 4-6
=
Place chicken in crockpot; add sauce
& nuts (if you prefer them tender –
if you want them crunchy – wait until
after cooking).
Cover & cook on Low 7-8 hours (or High
3-4 hours).

30 minutes before serving:
add thawed veggies & nuts (for crunchy
nuts). Cover & cook another 30 minutes.
Serve over cooked rice.

(recipe: Southern plate)
——————————

Mexican Corn Bread Salad

1 (1 oz) pkg. dry ranch-style
salad dressing mix
1 C. sour cream
1 C. mayonnaise
6 corn bread muffins
2 (16 oz, ea) cans pinto beans,
drained/rinsed
1 green bell pepper, chopped
1 (16 oz) pkg. frozen corn, thawed
3 large tomatoes, chopped
10 slices bacon, cooked/crumbled
2 C. (8 oz) shreded Mexican-style
cheese
6 scallions, sliced
=
In small bowl combine dressing mix,
sour cream & mayonnaise.

In a large glass bowl or trifle dish,
crumble half the muffins. Place a
layer of beans over muffins, then
bell pepper, half dressing mixture,
tomatoes, bacon, remaining corn
muffins, remaining dressing mix,
cheese & top with scallions.

Cover & chill at least 2 hours
before serving.
Serves 8

(recipe: mrfood.com)
——————————–

Roasted Red Pepper Shrimp Scampi Dip

1/2 C. roasted red bell pepper, diced/drained &
patted dry
8 oz. light cream cheese, softened
1 T. Dijon mustard
2 C. shredded cheese of your choice (poster
uses Mexican blend, divided)
1/2 C. shredded Parmesan cheese
1 1/2 T. minced onion
2 cloves garlic, minced
1 (12 oz) pkg. Sea Pack shrimp scampi
=
Dippers:
crackers, baguette slices, bagel chips,
corn chips/Scoops
=
Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray.

In a large bowl combine all ingredients
except shrimp scampi & half a cup of
shredded cheese. Mix until well combined
(can be beaten using an elec. mixer)
Stir in frozen shrimp scampi & pour into
prepared dish.

Bake 20 minutes – stir to distribute butter &
seasonings on shrimp scampi. Sprinkle on
remaining 1/2 C. shredded cheese. Return to
oven 10 minutes until cheese is melted & bubbly
& shrimp are cooked through.
Serves 10

(recipe: momontimeout.com)
————————-

Smothered Pork Chops

4 bone-in pork chops
1 large egg
1 T. water
1 C. plain breadcrumbs
1/2 tsp. dried parsley
2 1/2 tsp. garlic powder, divided
kosher salt/black pepper
1/4 C. vegetable oil
2 T. butter
1 small white onion, sliced
1 (6 oz) can sliced mushrooms,
drained
2 T. flour
1/2 C. white wine
2 C. chicken broth
1 T. Dijon mustard
=
Preheat oven 400 degrees F.
Place a cooling rack inside a
rimmed baking sheet

In a pie plate, mix egg & water.

In another pie plate mix breadcrumbs,
parsley, 1 1/2 tsp. garlic powder, salt/
pepper.

Dip chops in egg mixture, then press
into breadcrumb mixture – repeat
with rest of chops & egg/crumb mixtures.

In a skillet heat 1/4 C. vegetable
oil. Brown chops on both sides & set on
cooling rack – finish cooking chops in
oven 15-20 minutes on rack.

In same skillet (that has pork drippings)
melt butter; add onions & saute 5-7
minutes. Add mushrooms & flour, stirring
to coat veggies. Add chicken broth, wine,
remaining garlic powder & Dijon mustard –
simmer 15 minutes until thickened. Spoon
gravy over chops & serve.
Serves 4

(recipe: 12tomatoes.com)
——————————

Cream Cheese-stuffed Strawberries

2 (1 lb., each) containers fresh strawberries,
washed & patted dry
2 (8 oz, ea) pkgs. cream cheese, softened
6 T. powdered sugar
2 T. orange juice (fresh or from a bottle)
1 C. Cool Whip, thawed
1 tsp. vanilla
dash of salt
=
Fresh blueberries – garnish
=
In a stand mixer (or large bowl using elec. mixer)
beat cream cheese until smooth. Add 6 T. powdered
sugar, 2 T. orange juice, 1 C. Cool Whip, vanilla &
salt – beat until well combined & smooth.

Set strawberries up on their green stems. Using
a sharp knife, cut a slit through top of each strawberry,
making sure you don’t cut all the way through to stem.
Cut another slit along the top, form an X pattern.

Place a large open star tip (pastry tip) in a pastry bag
& fill with cream cheese mixture.
NOTE: IF you don’t have the tip/bag you can put the
cream cheese mixture in a large ziplock bag, seal the
bag & snip a tip off the bottom of bag to use as a pastry
bag.

Pipe cream cheese filling into the X (cut end) of each
strawberry. Place a blueberry on top of each & place
them on a serving platter.
Refrigerate until ready to serve.
Makes about 30

(recipe: jamiecooksitup.net)

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

Enjoy your day!

Hugs;

Pammie