Wednesday

Without going into much detail this has been a really screwed up week so far. Have a simple ‘medical’ problem – easy treatment with medication. Tried calling my doctor (very hard to reach/he’s only in our local office on Thursdays) – left a note asking for a prescription for said problem. (our local drug store just closed, sending all the patients to another drug store) ‘New’ to us drug store already has 5 pharmacists and is now totally SWAMPED – tried calling there…40 minutes on ‘wait’. Gave up. Spent most of yesterday either trying to call doctor or pharmacy. Gave up & went to bed. Got up this morning & called a local ‘Minute Clinic’ – appointment 10:50. Guess what!? They are totally swamped also! One lady on staff, 20 patients today! Got in, got checked out BUT because I’m very allergic to many meds, she’s sending out my test – 2-3 days before we get an idea which antibiotic I can take. Lovely . . . sighhh

The Best Blueberry Muffins EVER!

2/3 C. granulated sugar
1 large egg
1/2 C. vegetable oil
1/3 C. milk
1 1/4 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. sour cream (you could
use plain yogurt)
1 C. blueberries
(optional topping: about 1
T. gran. sugar)
=
Preheat oven 375 degrees F.
Place 8 muffin tin liners in pan.

In a large bowl combine sugar, egg,
oil, milk & vanilla – mix until well
combined. Add flour, baking powder &
salt. (poster says she stirs the baking
powder & salt into flour right on top of
the wet ingredients so she doesn’t have
to use another bowl).

Once baking powder & salt are pretty
well distributed into flour, stir them into
wet ingredients until combined. (do not
over mix) JUST STIR until no longer
lumpy.

Stir in sour cream just until well distributed.
Fold in blueberries (poster reserved about half
for the top so some would be visible on crown
of muffin). Evenly distribute batter into tins.
IF you are making 8 high-crowned muffins, you
will be filling them al the way to the top.
If you want shorter muffins, you could fill 12 muffin
tins. (Sprinkle the reserved berries on tops &
press them in lightly). Sprinkle tops with 1 T. sugar.

Bake 25 minutes. (If using frozen berries, it will
take about 5 minutes longer). Depending on size
of your muffins it might take a shorter amount of
baking time. They are done when a toothpick inserted
into centers comes out clean.

(recipe: Easy Tasty Recipes -facebook.com)
——————————

Fresh Corn/Tomato Fettuccine

8 oz. uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 tsp. plus 2 T. olive oil, divided
1/2 C. chopped sweet red pepper (seeded)
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 C. crumbled feta cheese
2 T. minced fresh parsley
=
In a large Dutch oven cook fettuccine accordg.
to pkg directions, adding corn during last 8
minutes of cooking time.

In a small skillet heat 2 tsp. oil over medium-high
heat. Add red pepper & green onions – cook/stir
until tender.

Drain pasta & corn; transfer pasta to a large bowl.
Cool corn slightly then cut from cobs & add to pasta.
Add tomatoes, salt/pepper, remaining 2 T. oil &
red pepper mix – toss to combine. Sprinkle with
feta & parsley.
Serves 4

(recipe: tasteofhome.com)
—————————

Cucumber Shell Salad

1 (16 oz) box medium pasta shells
1 (16 oz) pkg. frozen peas, thawed
1 medium cucumber, halved/sliced
1 small red onion, chopped
1 C. ranch salad dressing
=
Cook pasta shells accordg to pkg
directions for al dente; drain & rinse
under cold water – drain again.

In large bowl combine pasta shells,
peas, cucumber, onion & dressing –
toss lightly to coat completely.

Cover bowl & refrigerate at least 2 hours &
up to over night.
Serves 16

(recipe: recipesdirect.com)
—————————

Shrimp on Seasoned Crackers
with Pepper Jelly & Cream Cheese

Crackers:

1 sleeve saltine crackers (about 35)
1/4 C. olive oil
1 tsp. onion powder
1 tsp. crushed red pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper

Shrimp:

24 jumbo shrimp/peeled, deveiend,
about 1 lb.
1 tsp. kosher salt
1 tsp. black pepper
1 T. olive oil
2 T. chopped fresh flat-leaf parsley,
plus more for garnish
2 T. fresh lemon juice (from 1 lemon)
1 T. chopped fresh chives, plus more
for garnish
1 T. chopped fresh dill, plus more
for garnishhh

Additional Ingredients:

1/2 C. cream cheese, room temp.
1/4 C. red pepper jelly, room temp.
=
Prepare Seasoned Crackers:

Stack crackers (as they are packaged
in the sleeve) upright in an airtight container
in a single layer.

Whisk remaining 6 ingredients in a bowl;
pour mixture evenly over crackers. Cover
with a lid; let stand 10 minutes. Flip container;
let stand 10 minutes – repeat until oil &
seasoning have soaked into crackers, about
10 additional minutes

Shrimp:

In a large bowl mix shrimp, salt/pepper
until evenly coated.

Heat oil in a large nonstick skillet over
medium-high. Arrange shrimp in 1 layer.
Cook 2-3 minutes per side,until shrimp just turn
pink & firm.
Transfer to a large bowl & cool slightly,
about 5 minutes. Add parsley, lemon juice,
chives & dill – stir until shrimp are evenly
coated.

Arrange 24 seasoned crackers on a platter.
(reserve remaining crackers for another use)

Spread 1 tsp. cream cheese on each cracker;
top with 1 shrimp & spoon 1/2 tsp. pepper
jelly onto each shrimp. Garnish with additional
herbs, if desired.
Serve immediately.
Serves 8

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

Whipped Cream Corn Salad

1 C. fresh corn kernels
1 1/4 C. fresh corn kernels
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 C. heavy cream
=
Place 1 C. fresh corn kernels in a
blender or food processor – pulse 30-60
seconds until smooth & creamy – pour
into a large bowl. Add 1 1/4 C. fresh
corn kernels, salt & black pepper.

Using elec, mixer, pour heavy cream in
a large bowl & beat on High speed until
stiff peaks form. Fold into corn mixture.
Let stand 15 minutes; gently stir.

Serve immediately or let stand up to
2 hours.
Makes 2 1/2 Cups

NOTE: To make ahead:
Prepare recipe as directed. Cover & chill
up to 24 hours.

Let stand at room temp. 30 minutes then
serve.

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

Crockpot Pork Stroganoff

about 2 1/4 lbs pork Scotch fillets, roasted &
sliced into1/4 inch pieces
2 tsp. sweet paprika
1 tsp. smoked paprika
1 T. flour
salt, to taste
black pepper, to taste
2 T. olive oil, divided
1 large onion, sliced
14 oz. Swiss brown mushrooms, halved
3 cloves garlic, crushed
2 T. tomato paste
2 tomatoes, chopped
1 C. chicken or beef stock
2 T. Worcestershire sauce
1/2 C. sour cream
chopped parsley, to taste
=
cooked rice or pasta to serve 6
=
In large ziplock bag add pork, both
paprikas, flour, salt/pepper. Seal bag &
shake to coat meat.

In large nonstick skillet heat 1 T. oil. Cook
onion 2-3 minutes until softened – transfer
to a plate. Add pork to skillet in batches. Add
remaining oil & cook pork 2-3 minutes until
golden – transfer to plate with onions. Add
mushrooms to skillet & cook, stirring, 3-4
minutes.

Transfer onions, pork & mushrooms to
crockpot. Add garlic, tomato paste, tomatoes &
stock.

Cover & cook on High 4 hours.

Reduce heat to Low & stir in Worc. sauce.
Cover & cook about 1 hour 30 minutes until
meat is tender. Stir in sour cream & season
with salt/black pepper. Sprinkle with parsley &
serve with cooked rice or pasta.
Serves 6

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

Apricot Layer Bars

1 3/4 C. quick-cooking oats, uncooked
1 3/4 C. flour
1 C. brown sugar, packed
1 C. butter, softened
1/8 tsp. salt
1 (12 oz) jar apricot preserves
=
Preheat oven 350 degrees F.
Spray a 11 X 7″ sheet pan with
nonstick cooking spray.

In a bowl combine oats, flour,
brown sugar, butter & salt. Press
half of this mixture into bottom of
prepared sheet pan. Spread
preserves on top & add remaining
oat mixture.

Bake 35 minutes

Let cool, then cut into squares.
Makes 1 to 1 1/2 dozen bars

(recipe: gooseberrypatch.com)

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

It’s a chilly (66 degrees F), gloomy/overcast day out there. It rained last night so the leaves that are falling are now wet & soggy all over the ground. Fall is coming FAST!

Enjoy your day;

Hugs;

Pammy

Happy Monday!

Kind of a gloomy day, temps almost at 70 but no sun. Today is one of my ‘off’ days (nothing in particular planned) so I took advantage of that & scheduled several tests/doctor appointments. Being a former cancer patient, I started a notebook upon my first cancer visit & have kept it up ever since. I log doctor visits/weight/A1C blood levels (I’m diabtic) and any illnesses. Looking through said book I happened to notice that I never got a reminder or call for my yearly GYN appointment! (It should have been back in April!) Got that scheduled. Need a Mammogram mid-November & follow-up check up with my Radiologist – done. The notebook has come in very handy when a doctor or pharmacist asks questions like: When was your last Covid shot? or when was your Mammogram?

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

Elvis Presley Cake

1 box white cake mix plus
ingredients to make it – baked=1 (8 oz) can crushed pineapple in
juice
1 C. sugar
1 (8 oz) pkg. cream cheese
1/2 C. butter, softened
3 C. powdered sugar
1 tsp. vanilla
2-3 crushed pecans
=
Cool baked cake & poke holes in top.
Place crushed pineapple & juices in
a saucepan & boil with 1 C. sugar.
Pour over top of cooled cake.

In large bowl using elec. mixer, mix
cream cheese, butter & powdered
sugar. Add vanilla & crushed pecans.
Spread on top of cake.(recipe: Facebook)

---

Millennial Medley

2 strips bacon
4 scallions, chopped (greens &
white parts separated
1 red bell pepper, seeded/chopped
2 ears corn, husked/kernels cut off cob
2 C. frozen baby lima beans, thawed
salt & black pepper, to taste
1/4 C. Half & Half cream
=
Cook bacon in a large skillet over
medium heat until brown & crispy,
about 5 minutes. Transfer bacon
to a plate.

Add scallion whites & bell pepper to
skillet with bacon drippings; cook until
vegetables soften, about 3 minutes.
Stir in corn & lima beans. Cook, stirring,
until corn is lightly toasted, about 3-4 minutes.

Reduce heat to Low; season veggies with
salt/pepper. Add Half & Half – gently
simmer until most of liquid has evaporated &
coats the vegetables, about 3 minutes.
Stir in the bacon & scallion greens.
Serves 4

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

Easy Taco Salad

Filling:

1 T. olive oil
1 1/4 lb. lean ground beef
1 C. fire-roasted salsa
2 tsp. chili powder
1 tsp. cumin
salt/black pepper – to taste
=
Salad:

1 head romaine or iceberg lettuce, chopped
1 (15.5 oz) can black beans, drained/rinsed
1 C. Mexican-blend cheese, shredded
2 roma tomatoes, diced
1 avocado, seeded/diced (optional)
5 T. sour cream, optional
1/4 C. chopped red onion
=
corn tortillas (optional) for serving
(or you can use individual crunchy tortilla
bowls)
=
In a 12-inch skillet over medium-high heat,
heat oil. Add beef, cook until browned &
cooked through; drain. Stir in salsa, chili
powder & cumin – season with salt/pepper.
Warm mixture through & remove from heat.

In a large serving bowl, layer lettuce, beans,
cheese, tomatoes, sour cream, avocado &
red onion – ladle beef filling on top.
Serve with corn tortilla chips
Serves 5

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

Spinach & Vidalia Dip

3 T. salted butter (1 1/2 oz)
4 C. chopped Vidalia onion (or other
sweet onion) about 2 large
1 (5 oz) pkg. fresh baby spinach,
coarsely chopped
1 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1 (16 oz) tub sour cream
2 T. chopped fresh chives
=
Suggested dippers:
potato chips, cut fresh veggies like
cucumbers, radishes, bell peppers
=
In large nonstick skillet over medium
heat, melt butter. Add onions – cook,
stirring often, 20-30 minutes until
golden & very tender. Gradually add
spinach, stirring just until wilted, about
1 minute. Sprinkle with 1/2 tsp. salt & 1/4
tsp. black pepper. Remove from heat &
let stand 30 minutes.

In a medium bowl stir onion/spinach
mixture, sour cream & chives. Stir in
remaining 1/2 tsp. salt & 1/4 tsp. pepper.
Cover & chill 30 minutes (or up to 2 days)
Serve with suggested dippers.


Serving size: 1/4 C. (serves 12)

(recipe: southernliving.com)
———————–

Crockpot Pork with Apples & Bacon

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

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

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

(recipe: mrfood.com)
————————–

Green Chile Chicken Soup

1 T. olive or canola oil

1 large poblano chile, seeded/ chopped (about 1/2 C.)

1 C. chopped sweet onion

4 small cloves garlic, finely chopped (about 1 T.)

4 C. unsalted chicken broth

2 (15.5 oz) cans white Great Northern beans, drained/rinsed

1 (15 oz) can green enchilada sauce

1 tsp. kosher salt

1 tsp. cumin

1/2 tsp. ground coriander

3 C. coarsely shredded, cooked chicken (about 1 rotisserie chicken) 1/4 C. chopped fresh cilantro (plus more for garnish)

Optional toppers:

-thinly sliced radishes -sour cream

===

Heat oil in large Dutch oven
over medium-high heat. Add
poblano & sweet onion – cook,
stirring occasionally, about
5 minutes. Add garlic – cook,
stirring constantly, about 30
seconds. Stir in broth, beans,
enchilada sauce, salt, cumin &
coriander. Bring to a simmer –
cook, stirring occasionally,
5 minutes.

Using back of spoon, gently
mash beans. Stir in chicken,
simmer about 5 minutes until
heated through. Stir in cilantro.
Serve garnished with radishes,
sour cream & additional cilantro,
if desired. Serve immediately
Serves 6

Freezing:
Let cooked soup cool to room
temperature – 1 hour.
Place in an airtight, freezer-
safe container (or fill a ziplock
bag no  more than three-fourths
full. Seal & push out any air.
Freeze until solid, at least 4
hours or up to 6 months

Thaw overnight in fridge or at
room temperature 1 hour. Place
soup in Dutch oven & heat over
medium-high heat, stirring often,
about 15 minutes, until hot. Garnish
as desired

(recipe: southernliving.com)
——————–

Peach Custard Pie

Crust:

1 1/2 C. flour
1 T. granulated sugar
3/4 tsp. kosher salt
1/4 C. cold butter, cubed
1/4 C. cold shortening, cubed
4-5 T. ice-cold water

Filling:

3/4 C. granulated sugar
3/4 C. heavy cream
1/4 C. butter, melted
3 T. flour
1/4 tsp. kosher salt
1/2 tsp. ground ginger
3 large eggs
4 medium-sized firm/ripe peaches, sliced
about 1 1/4 lb. total
=
Crust:

In a food processor pulse flour, gran. sugar &
salt until combined (3-4 times). Add butter &
shortening – pulse 8-10 times until mixture
resembles coarse meal. Drizzle in water, 1 T.
at-a-time; pulse until dough begins to clump
together.

Gather dough into a ball & flatten into a disk.
Wrap in plastic wrap & refrigerate 30 minutes.
=
Preheat oven 375 degrees F.

On a lightly floured surface, roll dough into a
12-inch circle (about 1/8th inch thick). Fit dough
into a 9 inch pie plate. Fold edges under & crimp.
Prick bottom & sides with a fork. Line dough with
parchment paper & fill with pie weights or dry beans.

Bake 20 minutes. Remove weights/beans & paper.
Bake 5-10 minutes more until lightly browned.
Transfer to a wire rack to cool completely, about
30 minutes.

Filling:

In a medium bowl whisk sugar, heavy cream,
butter, flour, salt, ginger & eggs until completely
smooth. Place peaches in bottom of cooled
pie crust & pour mixture evenly over top.

Bake pie 40-45 minutes until almost set in
middle (NOTE: cover edges of crust with
foil for the last 10-15 minutes of baking
time to prevent excess browning).

Transfer pie to a wire rack & cool completely;
about 2 hours, before serving
Makes 1 pie

(recipe: southernliving.com)

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

Enjoy your day!

Hugs;

Pammie

It’s another LOVELY day!

It’s 70 degrees F. out – sunny with tiny wispy clouds in the sky and a slight breeze – PERFECT DAY! Church was great, choir sang (first time for this new season) – I think we did great! Normally we have about 18-20 but today we were sort of an Ensemble: we had 2 tenors, 3 altos, 4 sopranos & 2 basses – but we sounded much bigger – yay! (I love singing in the choir, learning new music, being overwhelmed with some of the great Scripture verses put to music, the comraderie within the choir, etc.)

Since I know that our weather will very quickly be changing to COLDER days, I’m trying to share some of the last Summer recipes I’ve collected – hope you can use them!

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

Soft Batch Cream Cheese
Chocolate Chip Cookies
(makes 28)1/2 C. unsalted butter, softened
1/4 C. cream cheese, softened
3/4 C. light brown sugar, packed
1/4 C. granulated sugar
1 large egg
1 tsp. vanilla
2 1/4 C. flour
2 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
2 C. semi-sweet chocolate chips
=====

In large bowl cream butter &
cream cheese together using elec.
mixer, until smooth. Add sugars,
egg & vanilla – beat on medium-high
until light & fluffy, about 7 minutes.

Add flour, cornstarch, baking soda
& salt – mix until just combined.
Stir in choc. chips.

Using a medium cookie scoop, scoop
dough & flatten mounds slightly in
the palm of your hand. Place in a
large ziplock bag & refrigerate for
at least 2 hours.

===
Preheat oven 350 degrees F
Spray a cookie sheet with
nonstick cooking spray.

Once chilled, place cookies on
prepared sheet 2 inches apart.
(about 8 cookies per sheet).

Bake 8-9 minutes until edges have
set. (cookies will be slightly
undercooked & pale in centers –
they will firm up as they cool.)

Allow cookies to cool on sheets 5
minutes before transferring to a
wire rack to finish cooling.
Makes 28 cookies

(recipe: 12tomatoes.com)
———————–

Spinach & Artichoke Wonderpot

8 oz. fresh mushrooms, sliced thinly
1 (14 oz.) jar artichoke hearts, drained/
chopped into bite-sized pieces
4 cloves garlic, minced
1 yellow onion, thinly sliced
5 C. vegetable broth
2 T. olive oil
1 (12 oz.) pkg. fettuccine
1 tsp. dried oregano
1/2 tsp. dried thyme
cracked black pepper
4 oz. frozen/cut spinach
(NOTE: you can use fresh)
=
Optional:
crushed red pepper flakes
crumbled feta cheese
=
In a large pot add vegetable broth, olive
oil, mushrooms, artichoke hearts, onions &
garlic. Break fettuccine in half & add to pot
along with oregano, thyme & some cracked
black pepper (10-15 cranks). Push ingredients
under the broth as much as possible.
Cover with a lid & bring to a roiling boil over
high heat. As soon as it reaches a boil, stir to
evenly distribute ingredients & to prevent
pasta from sticking.

Turn heat down to Low so pot is simmering.
Allow to simmer, with lid on, stirring every
couple minutes for 10-15 minutes until pasta
is tender & most of liquid has been absorbed.
Make sure broth is simmering the entire time,
turning heat up slightly, if needed, to maintain
a simmer.

Once pasta is cooked through, add fresh spinach &
stir into pasta, allow heat to wilt spinach. (If using
frozen, stir until heat has thawed the spinach).

Serve hot with a pinch of crushed red pepper, if
desired & topped with some crumbled feta on top.
Serves 6

(recipe: budgetbytes.com)
————————-

Sausage Zucchini Casserole

1 pkg. Jimmy Dean light sausage
1 large jar marinara/primavera sauce
6-7 fresh zucchini, sliced/cooked/drained
2 C. brown rice, cooked accordg. to
pkg. directions
1 small onion, chopped
1 tsp. oregano
2 C. grated cheese
salt/black pepper, to taste
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a skillet brown sausage & onion.
Add marinara sauce, cooked rice,
oregano, salt/pepper – stir to combine &
heat through. Pour into prepared baking
dish, top with cooked/drained zucchini &
season with salt/pepper. Top with cheese
& bake 25 minutes
Serves 8

(recipe: justapinch.com)
—————————-

Broccoli Tortellini Salad

6 slices bacon
1 (20 oz) pkg. fresh cheese-filled tortellini
1/2 C. mayonnaise
1/2 C. granulated sugar
2 tsp. cider vinegar
3 heads fresh broccoli, cut into florets
1 C. raisins
1 C. sunflower seeds
1 red onion, finely chopped
=
In large deep skillet cook bacon over
medium-high heat until evenly brown;
drain. Crumble & set aside

Cook tortellini accordg. to pkg. directions;
drain/rinse under cold water.

In small bowl mix mayo, sugar & vinegar.

In large bowl combine broccoli, cooked/
drained/cooled tortellini, bacon, raisins,
sunflower seeds & red onion – pour
dressing over salad & toss to coat.
Serves 12

(recipe: allrecipes.com)
—————————-

Crockpot Chicken Spaghetti

1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can diced tomatoes & diced
chilies, not drained
4 oz. cream cheese, cubed
2 T. Italian seasoning
1 1/2 lb. boneless, skinless chicken breasts
12 oz. spaghetti pasta
2 C. mozzarella/Cheddar cheese blend
cheese, shredded
=
Gently spray insides of crockpot with
nonstick cooking spray.

Add soups, tomatoes/chiles, cream cheese
& Italian seasoning – mix well. Add chicken
breast to soup mixture.

Cover & cook on Low 4 hours.
Remove chicken from crockpot to cutting
board – shred, using 2 forks.

Cook spagetti according to pkg. directions;
drain & add to crockpot along with shredded
chicken. Add cheese to mixture & stir to
combine.

Cover & cook on Low about 30 minutes
until cheese has melted.
Serves 4

(recipe: commandcooking.com)
———————–

Corn & Black Bean Salad

Salad:

1 (15.5 oz) can black-eyed peas, drained/
rinsed
1 (15 oz) can black beans, drained/rinsed
2 large tomatoes, finely chopped
1 1/2 C. fresh or frozen whole kernel corn
1/2 C. finely chopped red onion
1/4 C. minced fresh cilantro
2 cloves garlic, minced

Dressing:

2 T. sugar
2 T. white vinegar
2 T. canola oil
1 1/2 tsp. lime juice
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. black pepper
=
Place salad ingredients in a
large bowl.

Dressing:
In another bowl whisk ingredients;
pour over corn mixture & toss to coat.

Cover & refrigerate at least 1 hour.

Stir before serving – serve with a
slotted spoon.
Serves 8

(recipe: tasteofhome.com)
————————

Zucchini Cornbread

3 C. shredded zucchini, drained/
squeezed dry (use a box grater)
1/2 C. diced onion
2 eggs, lightly beaten
1 tsp. dried oregano
2 tsp. minced garlic
1/2 tsp. salt
1 box Jiffy corn bread mix
1/2 tsp. black pepper
1 C. whole kernel corn, rinsed/drained
1 1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
Lightly spray a 8 X 11 casserole pan
with nonstick cooking spray.

Grate zucchini & let it set a bit – can put
it in a kitchen towel or cheesecloth & squeeze
out extra liquid.

In a large bowl mix zucchini, onion, corn &
eggs. Season with salt/pepper, oregano &
garlic – add corn bread mix & mix well to
combine.

Fold in 1 C. shredded cheese & pour into
prepared pan. Top with remaining cheese.

Bake 30-45 minutes until cheese melts & bread
is lightly browned.
Serves 12

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

Cream Cheese Danish

2 (8 oz, ea) cans refrigerated crescent
roll dough
1 large egg, separated
2 (8 oz, ea) pkgs. cream cheese, softened
1 C. sugar
1 tsp. lemon juice
1 tsp. vanilla
3/4 C. chopped pecans
powdered sugar – for dusting
=
Preheat oven 375 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Unroll
1 tube rolls; press into bottom of
prepared dish.

Using elec. mixer, in medium bowl beat
egg yolk, cream cheese & next 3 ingredients
on Medium speed until blended – spread over
dough in pan.

Unroll remaining tube of dough onto a
sheet of waxed paper; press into a 9 X 13″
inch rectangle – place over cream cheese
layer.

In a small bowl whisk egg white & brush
over dough – sprinkle with pecans.

Bake 25 minutes. Sprinkle top with powdered
sugar & cool in pan on a wire rack. Cut into
20 squares

(recipe: mrfood.com)

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

Hope your day is going GREAT and you’re able to enjoy the beginning days of Fall weather.

Hugs;

Pammie

First day of Fall

It’s a GORGEOUS Saturday – temps at 70 degrees F., slight breeze, nice fluffy clouds in a big bright blue sky – what more could you ask for!? Just got home from our ‘new’ Saturday knitting place (Green Apple Restaurant). Great food/great prices/great service and lots of ROOM! Each one of the ladies ordered food and we all agreed we got MORE than our money’s worth! I had a Cod Sub – it was HUGE! I ate half & brought the other half home for my husband. (Next week I’m going to try their Reuben).

Breakfast Butter “Swim” Biscuits

1 lb. breakfast sausage
2 1/2 C. flour
1 T. granulated sugar
1 T. baking powder
1 3/4 – 2 C. buttermilk
1 1/2 C. shredded Cheddar cheese
1/2 C. salted butter, melted
=
NOTE: you can serve these topped
with maple syrup
You could also substitute bacon for the
sausage

Preheat oven 450 degrees F.
Spray an oven-safe glass or ceramic
9 X 9″ baking dish with nonstick
cooking spray.

In large skillet over medium-high heat,
cook sausage, breaking it into crumbles.
Cook, stirring occasionally, until no pink
is left (8-10 minutes). Drain sausage onto
a paper towel-lined plate.

In medium bowl mix flour, gran. sugar &
baking powder. Pour in 1 3/4 C. buttermilk.
Stir until a sticky batter forms. (If batter seems
too dry, add a little bit more buttermilk until
batter is thick & sticky.) Gently stir in cheese
& cooked sausage – mix until well combined.

In a microwave-safe bowl, melt 1/2 C. (1 stick)
butter. Pour into prepared baking dish (or you
can just put the butter stick in the baking dish
& melt it directly.)

Pour biscuit dough directly into baking dish,
right on top of melted butter. (some of the
butter will run over the top of the dough.) Poster
sprays her hands with nonstick cooking spray
& uses her hands to help spread the dough out
evenly in pan.

Cut (wet dough/butter) into 9 squares, as best
you can. This will help with cutting later when
biscuits are baked.

Bake on middle rack 25-30 minutes, rotating
dish once during cooking time. (If you notice
biscuits browning too quickly, cover them with
foil for rest of baking time)

Biscuits should be golden brown on top & spring
back to the touch. Insert a toothpick in center –
if it comes out clean they are done.
Slice & serve.
Makes 9

Store at room temp. & use within 2 days or
store in an airtight container in fridge for
up to a week (or freeze for up to 3 months)

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

6-Ingredient Orange Chicken

1 1/2 lb. chicken breast fillets (about 3),
cut into cubes
3/4 C. flour
3 T. oil
2 navel oranges
1/2 C. barbecue sauce
2 T. soy sauce (optional)
–
chopped green onions (optional garnish)
–
In a gallon-sized ziplock bag, add chicken
cubes & flour – shake to coat all pieces;
remove & shake off excess flour. Add oil
to large skillet or wok; on medium heat
add chicken cubes & cook until lightly
golden on all sides – remove to paper
towel-lined plate. Drain any remaining
oil from skillet. Zest oranges & add to a
mixing bowl; squeeze juice from oranges
(discard seeds) into same bowl. Add
bbq sauce & soy sauce – whisk to combine.
Add chicken & sauce to skillet – toss to
coat chicken. Cook on medium heat until
sauce has thickened to desired consistency,
about 10 minutes. Remove chicken using a
slotted spoon – place on a platter. Garnish
with chopped green onion (if desired). Add
remaining sauce from skillet to a bowl &
serve as a side. Serves 6

(recipe: yummly.com)
——————————-

Crockpot Chipotle-Tomato Soup

Soup:

2 T. olive oil
2 C. chopped yellow onion
1 canned chipotle chile in adobo
sauce
1 tsp. dried oregano
1/2 tsp. crushed red pepper
6 medium cloves garlic, crushed
6 medium plum tomatoes, chopped
(about 3 C.)
1 (28 oz) can whole peeled plum
tomatoes

Tortilla Strips:

2 (6 inch) corn tortillas

Toppings:

1/3 C. sour cream
1/4 C. fresh cilantro leaves
=
In large skillet over high heat,
heat oil. Add onion, chipotle,
oregano, crushed red pepper &
garlic. Cook, stirring occasionally,
6-8 minutes until onions are trans-
lucent; place mixture in crockpot.
Stir in tomatoes.

Cover & cook on High about 4 hours
until juices have been released from
fresh tomatoes & their flesh is broken
down. (or 8 hours on Low)

(while tomato mixture is cooking):

Preheat oven 350 degrees F.
Cut tortillas into 2 X 12/ inch strips.
Spray both sides of strips with
nonstick cooking spray & place in a
single layer on a rimmed baking sheet.
Bake about 10 minutes until browned.

Place tomato mixture in a blender –
secure lid & remove center piece in
lid,to allow steam to escape. Place
a clean towel over opening & process
about 1 minute, until smooth. Pour
soup into bowls & top with tortilla
strips, sour cream & cilantro.
Serves 4

(recipe: southernliving.com)
———————-

Garlic Herb Butter

1 C. unsalted butter, very soft, not melted
2 T. finely chopped parsley
1 T. finely chopped thyme
1 T. finely sliced chives
1 tsp. minced garlic
3/4 tsp. kosher salt
1/4 tsp. black pepper
=
Place all ingredients in a medium bowl –
mix until fully combined.

Lay out a large sheet of plastic wrap &
place butter in center.
Roll plastic over the mixture & press into the
log shape. Twirl the ends of the wrap & tuck
them under the roll.

Refrigerate at least 2 hours or overnight
until butter is solid again.
Slice & serve.
Makes 16 servings

NOTE: You can substitute fresh herbs for
dry (substitute 1 tsp. dried for every 1 T. fresh)

Can use salted butter, just omit salt in the
recipe

You can easily double the recipe

This can be frozen for up to 6 months.

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

Fried Zucchini

1 C. cornmeal
1/4 C. flour
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt (plus more if needed)
1/4 tsp. cayenne
1/4 tsp. smoked paprika
1 egg
1/2 C. milk
1-2 C. vegetable oil for frying (or
more, as needed)
2-3 zucchini, sliced

Dipping sauce:
black pepper, to taste
1/2 C. ketchup
———————
In large bowl combine cornmeal,
flour, both onion/garlic powders, salt,
cayenne, paprika & black pepper.

In a shallow pan (pie plate?) combine &
slightly beat egg & milk.

In a stock pot or deep frying pan, heat
oil to 170 degrees F. over medium heat.

Line a dinner plate (or pie plate) with
paper towels.

Dip zucchini slices first into egg then
dredge in flour. Carefully drop slices into
hot oil & fry until golden, about 2 minutes
per side; place on paper towel-lined plate
& sprinkle with salt (sprinkle each batch
with salt after frying)

While last batch is cooking, combine
pepper & ketchup to make dipping sauce.

Serve fried zucchini while still warm with
dipping sauce on the side. OR serve
with ranch dressing
Serves 4-6

(recipe: 12tomatoes.com)
————————

Alfredo Shrimp Scampi
Dump Dinner

4 T. unsalted butter, cut into 1/2
inch cubes
12 oz. rotini pasta, uncooked
1 lb. frozen/peeled/deveined
medium shrimp
2 C. chicken broth
1/4 tsp. red pepper flakes
2 cloves garlic, minced
zest of half lemon
kosher salt/black pepper
1/2 C. grated Parmesan cheese
1/3 C. loosely packed fresh parsley,
chopped
1/2 C. heavy cream, warmed
=
Preheat oven 425 degrees F.
Generously spray bottom & sides
of a 9 X 13″ baking dish with
nonstick cooking spray.

Spread rotini pasta evenly in bottom
of prepared dish. Scatter shrimp over
top & dot with cubes of butter. Pour
broth in then sprinkle with red pepper
flakes, garlic, lemon zest, 2 tsp salt &
some black pepper.

Cover with foil & bake about 25
minutes until pasta is al dente.

In small bowl toss Parm. cheese &
parsley.

When pasta is done, stir in warm
cream & top with cheese mixture.
Serves 4

(recipe: foodnetwork.com)
——————————-

Parmesan-roasted Tomatoes

6 small tomatoes, halved into slices
1 T. olive oil
1 pinch salt & ground black pepper
1/2 C. grated Parmesan cheese
=
Preheat oven 400 degrees F.

In a large bowl add tomatoes & toss
gently with oil & season with salt/pepper.
Arrange on a baking sheet & top each
tomato half with Parmesan cheese

Bake 15-20 minutes until Parm. cheese is
melted & slightly browned.
Serves 6

(recipe: allrecipes.com)
———————-

Peach Dumpling Cobbler

4 C. flour
2 tsp. salt
1 C. shortening, cold
1/2 C. butter, cold
10 T. cold water
20 peaches, peeled
1 C. sugar
1 tsp. fruit fresh*
vanilla
2 C. sugar
1/2 C. butter (1 stick)
2 C. water
1/2 C. melted butter
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Slice peaches into a large bowl & toss
with 1 C. sugar, fruit fresh & vanilla.

In a large bowl using a pastry blender
(or 2 forks) mix flour, salt, shortening &
cold butter until well blended. Add water
to mixture – mix all ingredients together with
a fork until they come together into a ball
(slightly)

Divide dough into thirds.

On a lightly floured surface, using a rolling
pin, roll 1/3rd of dough large enough to place
in the bottom of a 9 X 13″ baking dish – push
dough up sides. Place half of the peaches across
the dough.

Roll 1/3rd of dough on lightly floured surface
using a rolling pin large enough to cover the
layer of peaches – place on peaches & place
the other half of the peaches across the dough
layer.

Roll the last third of dough on lightly floured
surface & place on top of peach layer.

In large saucepan heat sugar, butter & water
over medium heat until butter melts – pour
on top of dough.

Using a sharp knife, cut all the way through
the cobbler diagonally – turn & cut dough
again forming triangles on top.

Brush top liberally with melted butter. Sprinkle
top with sugar.

Bake 1 1/2 hours.
Serves 10-12

(recipe: cooking withk.net)

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

Hope your weather is very nice today –

Enjoy!

Hugs;

Pammie

It’s Friday!

Today is officially the LAST DAY of SUMMER – sad! Looking at the forecast, looks like we have a High of 78 degrees F. today – rest of the week into next week it’s all in the mid 60’s. I like Fall: the colors, the fruits/veggies, etc. but Spring is definitely my favorite season. Living here in beautiful Michigan we are able to enjoy all four seasons individually – I really like that.

Yesterday I babysat my 1 yr old granddaughter from 9:30 – 4 and it all went very well. (she only took about a 50 minute nap but I accidentally woke her up – sigh). I learned that when watching just her (not her 6 yr old brother, too) reading a book is the best way to go. I was used to bringing my knitting but that didn’t really work – many times I needed to put it down & check on her (she’s walking now!) All-in-all it went very well.

Caramel Cream Cheese Bread

2 C. flour
1 1/2 C. sugar
1 C. (2 sticks) unsalted butter,
room temp.
1 (8 oz) pkg. cream cheese, room
temp.
4 eggs, room temp.
1/2 C. caramel topping
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
=
Preheat oven 350 degrees F.
Lightly spray two 9 X 5″ loaf pans with
nonstick cooking spray.

In large bowl using elec. mixer, cream
butter, cream cheese & sugar. Beat
in eggs one-at-a-time and vanilla.

In another bowl whisk flour, baking soda,
salt & cinnamon until combined. Gradually
mix dry ingredients into wet ingredients,
stirring just until incorporated.

Pour 1/4th of batter into each baking dish.
Spoon 1/2 C. caramel topping on top of
batter & swirl, keeping it away from edges
of pans.

Gently add remaining batter on top of caramel.

Bake 45-50 minutes until a toothpick inserted
into center comes out clean.

Remove from oven & let cool before cutting.
Makes 2 loaves

(recipe: 12tomatoes.com)
——————————

Arizona Salad

Dressing:

1/2 C. olive oil
1/3 C. fresh lime juice
1 clove garlic, minced
1 tsp. salt
1/8 tsp. ground cayenne pepper

Salad:

2 (15 oz, ea) cans black beans,
drained/rinsed
1 1/2 C. frozen whole kernel corn,
thawed
1 avocado, peeled/pitted/diced
1 red bell pepper, seeded/chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 C. cilantro, chopped
=
In a small jar with lid add olive oil,
lime juice, garlic, salt & cayenne.
Cover tightly & shake untl dressing
is well-combined.

In large salad bowl combine beans,corn,
avocado, bell pepper, tomatoes, green
onions & cilantro. Pour dressing over
salad & toss to coat.
Serves 6

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

Pork Chop Stuffing Casserole

1 1/2 lb. boneless pork chops (make sure
your chops are 1/2 to 3/4 inch thick for
cooking times in this recipe)
1 (10.75 oz.) can cream of mushroom soup
1 (6 oz) box Stove Top stuffing mix
2 C. chicken broth (if you like drier stuffing,
reduce broth to at least 1 1/2 C.)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a bowl mix stuffing & broth together.

Place chops in bottom of prepared pan;
pour soup over top & spread evenly.

Once stuffing has absorbed all of the
broth, spread evenly on top of chops.
Cover with foil.

Bake 30 minutes.
Remove foil & cook an additional 10
minutes.
Serves 6

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

Garlic Spaghetti

1 (16 oz) pkg. spaghetti pasta
1/4 C. olive oil
10 cloves garlic, minced
1/4 C. fresh parsley, minced
2 tsp. dried oregano (or 2 T. fresh,
minced)
1 tsp. salt
1/4 tsp. black pepper
1/2 C. Parmesan cheese, grated
=
Cook spaghetti to al dente, accordg.
to pkg. directions.

In a large skillet over Low heat, heat
olive oil. Add garlic to oil & cook 3-4
minutes until lightly browned. Remove
skillet from heat. Stir in parsley, oregano,
salt/pepper.

Drain spaghetti & place in large bowl.
Add garlic mixture & Parm. cheese to
pasta & toss to coat.
Serves 6

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

Crispy Baked Zucchini Fries

1 medium zucchini
1 egg
1 1/2 C. panko bread crumbs
1/4 C. milk
1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese, grated
1/4 tsp. salt
1/8 tsp. black pepper
=
Optional dipping sauce:
marinara sauce
==
Preheat oven 425 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.

Cut ends off zucchini & slice it in half
lengthwise. Slice each half into 1/2 inch
strips – cut strips into individual ‘fries’.

In a loaf pan, add egg & beat until frothy;
add milk & whisk well.

In another loaf pan add bread crumbs &
all seasonings – stir to combine.

Dip each zucchini ‘fry’ into egg mixture
then into seasoned bread crumbs – place on
prepared baking sheet – continue until all
‘fries’ are coated.

Bake 20-30 minutes until golden brown &
crispy. Sprinkle with a bit more salt when
they come out of the oven.
Serve with optional marinara sauce.

Serves 4

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

Lemon Butter Rice

4 T. butter
1 1/4 C. rice (long grain or Jasmine)
3 C. water
4 tsp. chicken bullion granules
2 T. lemon juice (bottled is best accordg.
to poster)*
3/4 tsp. salt
=
Heat a large, deep skillet over medium-high
heat. Add butter – melt. Add rice & saute
4-5 minutes until rice is slightly golden.

Dissolve bullion granules in 3 C. hot water –
pour into skillet. Add lemon juice, salt & stir.
Bring to a simmer, cover & cook over medium
LOW heat 20-25 minutes.
Stir & taste to adjust salt. (if it’s still crunchy
cook a bit longer)
Fluff with a fork & serve.
Makes 2 1/2 C.

*Using fresh lemon juice in this recipe
can turn it bitter if left to simmer too long

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

Lemon Crunch Pie

30 lemon cream-filled vanilla
sandwich cookies, finely crushed
1/4 C. (1 stick) butter, melted
2 (4 serving size, each) pkgs. instant
lemon pudding mix, prepared accordg.
to pkg. directions
1 (8 oz) tub Cool Whip, thawed
1/2 C. finely crushed lemon drop candies*
=
Preheat oven 350 degrees F.

In medium bowl combine crushed cookies &
butter – mix well & spread on bottom & up
sides of a deep dish pie plate, forming a crust.
Bake 10 minutes. Remove from oven & allow
to cool completely.

When cooled, spoon prepared pudding evenly
into crust.

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

*You can use a blender or food processor to
crush the lemon drops. You can also put them
in a ziplock bag & pound them with a mallet
until finely crushed. MAKE SURE they are a
very fine powder before mixing with Cool Whip.

(recipe: mrfood.com)

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

Hope your week has gone well – try to stay HEALTHY! (that’s my ‘new’ thing to try to do!)

Hugs;

Pammie

Monday

Yay! I made it to Monday! Was able to go to my knit group Saturday at the NEW location: Green Apple restaurant. We were all thrilled – good food/good prices/great location/great wait staff, etc. Only problem? Noon on Saturday was PACKED! When I pulled in the parking lot there was only ONE space left! (we had 12 people attending). Spoke to the owner & he agreed we’ll try 1 p.m. – 3 p.m. this week & see if parking is any better. Great time/great location – we are all thrilled!

Was able to go to church, the luncheon after & then choir practice at 4:30 – it all went well. I was a bit tired, but was able to eat some really tasty chicken salad on a croissant – happy for that.

====

Apple Cake with Caramel Frosting

Cake:

2 C. self-rising flour
2-3 apples, peeled/chopped
2 eggs
1 1/2 C. granulated sugar
1/2 C. vegetable oil
1/2 C. water
2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla

Frosting:

4 T. butter or margarine
8 T. heavy cream or milk
1 C. packed dark brown sugar
2 C. powdered sugar
1 tsp. vanilla
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In large bowl combine all cake
ingredients – mix by hand using
a wooden spoon until well blended &
smooth. Spread into prepared pan evenly.

Bake 45 minutes

Frosting:

In a saucepot stir butter, cream & brown
sugar over medium heat – stir constantly
until butter is melted & mixture is well
blended.

Increase heat to medium-high & stir
constantly until it comes to a rolling boil.
Once boiling, cook 2 minutes, stirring
constantly. Remove from heat.

Stir in powdered sugar & vanilla until smooth.
Work quickly, using a wire whisk or elec. mixer,
You can add up to 1/2 C. more powdered sugar
if needed to thicken.

Ice the cake as soon as possible (frosting will
set up quickly)

(recipe: southernplate.com)
————————-

Fried Pimento Cheese
(appetizer)

1-2 C. prepared Pimento cheese
2 eggs, beaten
1 T. water
1/2 tsp. black pepper
1/4 C. Parmesan cheese, shredded
1/4 C. flour
1 C. Panko bread crumbs
1/2 tsp. salt
=
Optional dipping sauces:
Ranch salad dressing or a
spicy ranch salad dressing
===
Using an ice cream scoop or large
spoon, mold spoonfuls of pimento
cheese into1-inch balls. Place on
a cookie sheet & freeze 1 hour.

In a deep skillet, heat 3-4 C. canola oil
to 350 degrees F.

Set up a breading station:
In 1 pie plate mix eggs & water
In another pie plate mix flour, salt/black pepper
In 3rd pie plate mix Panko & Parm. cheese.

Remove frozen pimento cheese balls from
freezer.

Dredge each ball in flour mixture, then egg &
finally Panko mixture. Place back on sheet
pan & finish remaining cheese ball breading.
Fry in batches for 2-3 minutes until golden
brown & drain on paper towel. Cool.
Serve with a ranch or spicy ranch sauce.
Serves 12

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

Pasta with Creamy Zucchini Sauce

1 medium onion, chopped
6 cloves garlic, smashed
24 oz. zucchini, skin on, cut
into 1/4 inch slices (from 3-4
zucchini)
2 T. olive oil
1/2 C. chicken or vegetable broth
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 C. Parmesan cheese, grated
1 lb. pasta (like cavatappi, fusilli or
rigatoni)
=
Preheat oven 425 degrees F.

In a bowl toss sliced zucchini with
garlic, onion, olive oil, salt/pepper.
Spread out on a sheet pan.
Roast 25 minutes until tender &
browned, tossing halfway through
roasting.

Cook pasta accordg. to pkg. directions
for al dente. Reserve some of the pasta
water & drain the rest.

Remove veggies from oven; transfer to
a blender. Add Parm. cheese & broth –
puree until smooth.

Toss puree with pasta, adding any
reserved pasta water as needed to
loosen the sauce to your desired taste.

Top with black pepper & serve topped
with Parm. cheese.
Serves 6  (1 1/2 C. per serving)

(recipe: skinnytaste.com)
———————

Crockpot French Onion Chicken

1 1/2 lb. chicken breasts, thinly sliced (or
cut breasts in half for thinner chicken pieces)*
1 medium sweet yellow onion, sliced
1 (10.6 oz) can Campbell’s French Onion Soup
1 oz. packet onion soup mix
8 oz. sliced Swiss cheese
=
Place chicken in crockpot; top with sliced
onions, soup mix & canned soup.

Cover & cook on Low 4-6 hours until
chicken is cooked through.

Top chicken with Swiss cheese; cover &
cook on Low 30 minutes more.
Serves 4

*You can use skinless chicken thighs
You could also substitute other cheeses

Store leftovers in an airtight container
in fridge 3-4 days.

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

Carrot Fritters

Fritters:

4-5 carrots, peeled/coarsely
grated (or a 10-oz. bag shredded
carrots)
5 green onions, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. onion powder
1/2 C. chopped fresh parsley
1/4 tsp. black pepper
1/2 tsp. salt (plus extra, for
seasoning)
2 cloves garlic,  minced
1 egg, beaten
3/4 C. flour
1/2 C. milk
1 C. vegetable oil

 Aioli:

3/4 C. mayonnaise
3 cloves garlic, minced
2 1/2 T. lemon juice
3/4 tsp. salt
1/2 tsp. black pepper
=
In large bowl combine carrots, gr.
onion, cumin, coriander, onion powder,
parsley, salt/pepper & garlic.

In a large bowl stir egg, milk & flour – mix
until just combined. Fold carrot mixture
into batter.

In a skillet heat 1 tsp. oil over medium heat.
Form carrot mixture into small flattened
patties (about 3 inches across). Carefully
place fritters in hot oil & cook 2 minutes
per side until golden brown. Work in
batches, if needed. Place cooked fritters
on a paper towel-lined plate or baking
sheet to drain.

(while fritters are draining combine all
ingredients for Aioli in a small bowl)

When done cooking sprinkle fritters with
more salt, if desired.

Serve fritters while still hot with Aioli for
dipping.
Makes 14 fritters

(recipe: 12tomatoes.com)
———————-

BLT Bean Salad

2 slices whole-wheat sandwich bread,
cut into 1/2-inch pieces
2 T. olive oil
kosher salt/black pepper, to taste
4 slices thick-cut bacon (about 4 oz),
sliced into 1/4 inch thick pieces

Dressing:

1/2 C. fresh basil leaves
1/4 C. fresh parsley leaves
1/4 C. fresh dill
3 T. mayonnaise
3 T. plain yogurt
1 1/2 T. fresh lemon juice
==
1 (15 oz) can Great Northern or
cannellini beans, drained/rinsed
1 heart of romaine, cut into bite-sized
pieces
1 C. cherry tomatoes, halved
=
Preheat oven 400 degrees F.

On a rimmed baking sheet toss
bread, olive oil, pinch salt/pepper –
spread evenly.
Bake 10-12 minutes until croutons are
golden brown & well toasted,
tossing halfway through baking

In a medium skillet add bacon; cook
over medium heat, stirring occasionally,
about 5 minutes until crisp & well browned.
Place on a paper towel-lined plate.

Dressing:

In a food processor or blender puree
basil, parsley, dill, mayo, yogurt, lemon
juice, 2 tsp. water, 1/4 tsp. salt & several
grinds black pepper until finely chopped
& dressing is bright green. Taste &
adjust with salt/pepper, if needed.

Assembly:

In a large bowl add beans, romaine,
tomatoes, half the croutons, half the
bacon. Add half the dressing & toss to
combine.

Transfer to a large serving bowl or platter;
top with remaining croutons & bacon &
drizzle with remaining dressing.
Serves 4

(recipe: foodnetwork.com)
———————–

Overnight Stuffed Donuts
(like a cross between stuffed French
toast & the best bread pudding you’ve
ever eaten)
1 (8 oz) pkg. cream cheese, softened
3 T. sugar
6-8 glazed donuts (depending on size)
6 eggs
1 1/4 C. milk
1 tsp. vanilla
1 tsp. cinnamon
1/8 tsp. salt
=
Optional additions:
Serve with cut fresh fruit, maple
syrup or sprinkle tops with powdered
sugar.
=
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In medium bowl mix cream cheese & sugar.

Cut each donut in half horizontally & place
bottom halves in baking dish. Evenly spread
cream cheese mixture over bottoms & top with
donut tops.

In large bowl whisk eggs, milk, vanilla, cinnamon
& salt; evenly pour over donuts. Cover & refrigerate
overnight.
=
when ready to bake:
Preheat oven 350 degrees F.
Uncover dish & bake 35-40 minutes until firm
in centers. (see Optional Additions)
Serves 6

(recipe: mrfood.com)

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

This is another kind of busy week: tomorrow is a informal grave-side service for a long-time friend of mine. She was 88 and had dementia/old age. I’m grateful she is not in any pain. Tues. night Panera knitting

Weds. knitting at the Library

Thursday – babysitting my now 1 yr old (and almost walking) granddaughter 9:30 – 4ish? Sure hope my body holds out as well as my patience!

Saturday – another go at the new restaurant/knitting

Sunday – church

Praying my stamina holds up for all of it. I’m pretty much ‘better’, still a little leary of what to eat (haven’t attempted any salads/fruits yet) Rest of family is STILL very healthy – so glad they didn’t get the stomach flu I had.

Stay healthy if you can!

Hugs;

Pammie

Slowly getting better –

Still not sure what’s going on with my body – twice in about 2 weeks time I’ve come down with stomach flu. First time I was ‘sick’ for almost a week (after effects of fever/stomach cramps/diarrhea/dry heaves). This time (Tuesday) it lasted just the one day. I’m still ‘afraid’ to eat anything; weight went from 176 to 168 WITH CLOTHES ON! I’m really pushing getting better because tomorrow is our knit group trying out the new restaurant! Sunday is another BIG day: church, luncheon after church for a friend who’s moving to Colorado, then first choir practice of this season at 4:30 SO I NEED TO BE WELL!!! UGH! (sorry for my ranting – I’m frustrated).

Crockpot Cream Cheese French
Toast Casserole
(4 hour or overnight soak time)
Bread mixture:

1 loaf French bread, cut into cubes
6 eggs, beaten
2 C. milk
1 1/2 tsp. cinnamon

=
Cream Cheese mixture:

1 T. vanilla
1 large egg
8 oz. cream cheese, softened
1/4 C. sugar
1 tsp. vanilla
=
Optional topping:  pancake syrup
=
Place bread cubes in a extra large
bowl.

In another bowl add beaten eggs,
milk, vanilla & cinnamon – mix until
well blended.

Pour egg mixture over bread cubes &
stir/toss until all bread is well coated.
Cover & refrigerate at least 4 hours or
overnight.
=
Spray the insides of crockpot with
nonstick cooking spray.
Pour bread/egg mixture into crockpot.

In a bowl mix Cream Cheese mixture
until well blended – pour evenly over top
of casserole.

Cover & cook on Low 4 hours (or High
2 hours) turning insert halfway through
cooking time if your crockpot does not
cook evenly.

Remove lid 15-30 minutes before end
of cooking time.

Serve hot as is, or topped with pancake
syrup, if desired.
Serves 8

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

Cinnamon Melties

1 (12.4 oz – 8 count) pkg. pre-made
cinnamon roll dough
8 marshmallows
4 T. butter, melted
1/2 C. cinnamon sugar
=
Preheat oven 350 degrees F.
Spray an 8-count cupcake pan
with nonstick cooking spray.

Place melted butter in a shallow dish
or pie plate

Place cinnamon sugar in a shallow
dish or pie plate

Unroll each individual cinnamon roll
until evenly spread out & large enough
to wrap around a marshmallow.

Place 1 marshmallow in center of each
roll & wrap dough around until marshmallows
are completely covered in dough. Dip each
roll evenly in butter then coat/roll in cinnamon
sugar – place in cupcake tins.

Bake 12-15 minutes until golden.
Cool then serve.
Makes 8

(recipe: recipereader.com)
————————-

Spicy Shrimp Dip

1 1/2 C. chopped shrimp
1/4 C. chopped green onion
1 bell pepper/seeded/chopped fine
1/4 C. mayonnaise
8 oz. cream cheese, softened
1/2 C. shredded Pepper Jack cheese/divided
2 T. lemon juice
1 T. Cajun seasoning
2 T. Worcestershire sauce
(optional: parsley – for garnish)
=
Optional Dippers:

Cut fresh veggies, tortilla chips,
baguette bread chunks
===
Preheat oven 375 degrees F.
Lightly spray a casserole dish with
nonstick cooking spray.

In large bowl combine shrimp, gr. onion,
bell pepper, mayo, cream cheese, 1/4 C.
Pepper Jack, lemon juice, Cajun seasoning &
Wors. – mix well & pour into prepared dish.
Top with remaining cheese.

Bake 15-20 minutes until brown on top.
Garnish with parsley, if desired. Serve
with optional dippers.
Serves 8

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

Summertime Couscous Salad

Dressing:

2 T. orange juice
1 tsp. honey
1 tsp. Dijon mustard
kosher salt/black pepper
6 T. olive oil

Salad:

1 1/2 C. dry pearl couscous,
cook’d accordg. to pkg. directions
2 C. diced English cucumber
6 (total) red/yellow & orange
mini sweet peppers, diced
1 navel orange, peeled/sectioned
8-10 fresh basil leaves, snipped or torn
8-10 fresh mint leaves, snipped or torn
=
Dressing:

In large bowl whisk orange juice, honey,
mustarad, pinch of salt & few grinds
black pepper. Whisk until combined then
slowly add oil while whisking until all is
combined. Taste & adjust salt/pepper,
if needed.

Salad:

In the bowl with the dressing, add cooked
couscous, cucumbers & sweet peppers –
toss to coat.

Refrigerate at least 2 hours, tossing a few
times as it chills.

Serving:
Remove salad from fridge & toss again.
Garnish with orange sections, basil & mint.
Serves 4-6

(recipe: foodnetwork.com)
————————-

Fajita Chicken Casserole

4 C. shredded cooked chicken
(about 3 large breasts)
2 C. instant rice
1 (10.5 oz) can cream of chicken soup
1 C. sour cream
1 C. frozen diced onion & bell
pepper blend
1 (10 oz) can diced tomatoes with
chiles (like Ro*Tel), undrained
1 1/2 C. chicken broth
1 (1.12 oz) pkg. Fajita seasoning mix
(poster notes she uses McCormick)
8 oz. shredded Mexican-blend cheese
(about 2 C.)
=
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.

In large bowl combine chicken, uncooked
rice, soup, sour cream, onion/bell pepper,
tomatoes w/chiles, chicken broth, fajita
seasoning & half of the cheese – mix to
combine & pour into prepared dish –
spread out evenly.

Bake 25 minutes. Remove from oven &
top with remaining cheese – return to
oven until cheese is melted.
Serves 4-6

(recipe: southernbite.com)
—————————–

Zucchini Cheese Bread

1 1/2 C. shredded zucchini (do
not squeeze – medium sized)
1/4 C. sliced green onion (optional)
2 large eggs
3/4 C. sour cream (can use buttermilk
or milk)
1/4 C. butter, melted/cooled
1 1/2 C. shredded Cheddar cheese
(or cheese of your choice)
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.

In a large bowl mix zucchini, onions,
eggs, sour cream & butter. Mix in
cheese.

In a small bowl mix flour, baking
powder, baking soda & salt. Mix
dry ingredients into wet & pour
into prepared loaf pan.

Bake 50-70 minutes until a toothpick
inserted into loaf comes out clean.
Let cool slightly – run a knife around the
inside edge of pan, remove loaf.
Slice & serve. Serves 8

Note: You can also add chives, parsley,
dill, etc.
Add 2 T. Parmigiano Reggiano cheese for
even more cheese flavor

(recipe: closetcooking.com)
————————-

Creamy Pineapple Dream

1 (3.4 oz) pkg. vanilla instant pudding
mix (or coconut cream instant pudding
mix)
1 (20 oz) can crushed pineapple,
juices reserved
1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 C. sweetened coconut (optional), shredded
1/2 C. chopped pecans
=
In large bowl stir pudding mix & pineapple
(with juices) together. Gently fold in Cool
Whip, marshmallows, coconut (if using) &
pecans.

Cover bowl with plastic wrap, pressing wrap
onto the mixture.

Chill at least 2 hours (and up to 4 hours)
before serving.
Serves 10

(recipe: heartlandcooking.com)

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

Stay healthy & enjoy the beautiful start of FALL weather!

Hugs;

Pammie

I’m back . . .

Thanks for being patient. Not sure exactly HOW but I got the stomach flu AGAIN – yesterday. First time (2 weeks ago) we thought it might be food poisoning, but not this time. Weird. I’m better today, this time it lasted most of the day. Went from 176 to 169 lb. First thing I ate today: plain toast & lots of water.

Don’t get me wrong – I had a WONDERFUL weekend! Went to both days of the Fall Festival, got to see 2 ladies I hadn’t seen (from my group), one in over 10+ years! Had fun, ate super tasty cheeseburgers & homemade pie (no, that didn’t cause it). Monday husband & I went to a small luncheon with several ladies we both used to work with (I retired 1983/he retired 2011 from Michigan Bell Telephone Company, Pontiac, MI). That was really nice – I had a salad with chicken. Still not sure WHAT caused the rebound – not fun. I stayed home from Panera knit night last night & also the Weds, morning Library knit group (just in case I ‘could’ pass it on- read a LOT on the internet to see if it’s contagious). I’m bound & determined to go to knitting THIS SATURDAY! It’s the first time we’ll be trying out a new restaurant and I WANT TO BE THERE! (we’ll see).

I finished the multiple blues baby blanket & started a pink one – same Feather & Fan pattern. I love to knit but when that’s about the ONLY thing you can do, it gets boring FAST! I’ve read all 4 of my library mystery books – sigh.

LOTS OF SUMMER RECIPES TO SHARE!

Apple Pie Bread Pudding

8 C. bread, cubed*
3 medium apples, peeled/cored/
chopped
4 eggs
1 C. vanilla yogurt
1 C. milk
2 tsp. cinnamon/divided
1/2 tsp. nutmeg
1/2 C. sugar & 2 T.
1/2 C. raisins

Caramel Sauce:

1 C. unsalted butter
1 C. heavy cream
1 C. brown sugar
=
Optional: vanilla ice cream
for topping before serving
====
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl whisk yogurt, milk, eggs,
1 tsp. cinnamon, nutmeg & 1/2 C. sugar.

Stir in apples, raisins then gently fold in
bread cubes – pour mixture into prepared
pan.

In a small bowl mix 2 tsp. sugar & 1 tsp.
cinnamon. Sprinkle this on top of pudding
in baking dish.

Bake 30-40 minutes until puffed & golden
brown.

While pudding is baking, make
Caramel Sauce

In a heavy saucepan over medium-low
heat, mix butter, heavy cream & brown
sugar – bring to a boil.
Reduce heat to Low – simmer until sauce
thickens, about 5 minutes. Pour over
pudding before serving.
(optional: top with vanilla ice cream)

NOTE:
*If you can, leave bread cubes out for a
few hours so they get dry. (if not, place
them on a baking sheet & bake at 350 degrees F.
10-15 minutes until dry but not toasted)

You can also make this recipe the night
before & bake for breakfast.
Poster says it actually gets better if it
sits overnight.

(recipe: recipes.com)
———————————-

Frito Corn Salad

2 (15 oz, ea) cans whole kernel
sweet corn, drained/rinsed
1 c. sweet peppers, chopped
1/2 C. red onion, chopped
1 C. tomatoes, chopped (poster
uses grape tomatoes)
2 C. shredded cheese (poster
uses Colby/Monterey Jack mix)
1 C. mayonnaise
1 (9 1/4 oz) bag chili cheese Fritos,
broken up to a size you prefer
1/4 C. chopped cilantro
=
In a large bowl mix all ingredients (except
Fritos) – chill a few hours.
Add Fritos at time of serving & mix into
salad.

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

Fried Zucchini Chips

2 medium zucchini, sliced into
1/4-inch rounds
2 1/2 C. saltine cracker crumbs (or
panko crumbs)
2 eggs, scrambled in a pie plate
or shallow dish
vegetable oil for frying
=
Heat veg. oil in a deep skillet 1-2
minutes until it reaches 350 degrees F.

Place several paper towels on a plate
(to absorb grease after frying) (OR place
fried zucchini on a wire rack to drain with
paper towels under rack.)

Place zucchini rounds in egg then coat
with cracker crumbs.

Fry chips 1-2 minutes until chips are
golden brown & crispy; remove using
a slotted spoon to paper towel-lined
plate.

Serves 6

(recipe: copykat.com)
————————
Grilled Mushrooms
(30 minute marinade)
2 T. balsamic vinegar
1 T. soy sauce
4 cloves garlic, very finely minced/divided
2 lb. button mushrooms, cut in half
2 T. butter
salt, to taste
chopped parsley – optional garnish
–
olive oil – to oil grill grates
=
(NOTE: if using wooden skewers, soak
them in water for about 30 minutes before
using to prevent them burning)

In large bowl combine balsamic vinegar,
soy sauce & 1/5th of garlic – stir to combine.
Add mushrooms & toss to coat.
Allow to marinate at room temp. 30 minutes.
=
In small saucepan over medium heat, melt
butter. Add remaining garlic & salt -stir to
combine. Cook 1-2 minutes, remove from heat.

Using olive oil, liberally grease grates of grill.
Preheat grill to medium heat.

Place marinated mushrooms on skewers &
grill 5 minutes per side. Transfer from grill to
large serving platter & evenly drizzle with
garlic butter mixture. Garnish with parsley.
Serves 4

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

Brown Butter Tomatoes

3 Beefsteak tomatoes (or equivalent
heirloom tomatoes)
6 T. unsalted butter
sea salt, to taste
black pepper, to taste
4-8 slices sourdough or crusty bread
=
Slice tomatoes into 1/3 inch slices. Divide
them equally among four plates. Lay out
tomatoes slightly overlapping each other.

Melt butter in a saucepan over medium heat;
stir every 30 seconds until butter has turned
the color of caramel (3-5 minutes). Pour
butter generously (& equally) over each
plate of tomatoes & sprinkle with salt/pepper.
Serve immediately. Use bread to sop up all
the butter.
Serves 4

(recipe: 12tomatoes.com)
—————————

Yogurt-marinated Chicken
(1 hour or up to 8 hr marinade)

Also AIR FRYER METHOD
Marinade:

1/2 C. plain Greek yogurt
1 1/2 tsp. olive oil
2 tsp. red wine vinegar
5 cloves garlic, finely chopped
1 1/2 tsp. dried oregano
1 tsp. ground turmeric
1 1/4 tsp. kosher salt – plus more
for sprinkling
1/8 tsp. black pepper
1/8 tsp. red pepper flakes (optional)
2 lb. boneless skinless chicken thighs
(8 pieces total)
=
chopped parsley/lemon wedges for serving
=
In large bowl whisk yogurt, oil, vinegar, garlic,
oregano, turmeric, salt/pepper & red pepper flakes.
Add chicken & stir to coat. Cover & marinate
in fridge for at least 1 hour or up to 8 hours.
=
Preheat grill or grill pan to medium-Low heat
(can use a cast iron skillet)
Oil grill grates or grill pan & sprinkle chicken
with salt & pepper, to taste.

Grill chicken 5-7 minutes on each side
until golden brown & cooked through in
center of thickest part of chicken.

Garnish with parsley & serve with lemon
wedges.
Serves 4

Air Fryer:
To air fry – cook 400 degrees F. for about
5-7 minutes on each side

(recipe: skinnytaste.com)
————————

Lemon Caper Deviled Eggs

12 large eggs
1 C. mayonnaise
1 T. yellow mustard
2 tsp. capers, rinsed/drained
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 small clove garlic, grated
zest of 1 lemon
paprika – for garnish
chopped parsley – for garnish
=
Fill a large pot with water & bring
to a boil over high heat. Using a
ladle, slowly lower eggs into water,
one-by-one.

Reduce heat to Low – cook 10 minutes;
drain. When cool enough to handle,
peel.

Slice each egg in half lengthwise – remove
yolks to a food processor (or blender).

Arrange whites, cut sides up, on a serving
platter. Pulse yolks about 10 seconds. Add
mayo, mustard, capers, salt/pepper, garlic &
lemon zest – pulse until well blended & smooth,
scraping down sides as needed.

Transfer mixture to a large ziplock bag. Seal
bag, snip corner & use to pipe yolk mixture
into egg whites (OR store egg whites & yolk
mixture in separate containers in fridge until
ready to assemble. Keeps in fridge for up 1-2
days)

Garnish filled eggs with paprika & parsley.
Serve immediately.
Makes 24

(recipe: foodnetwork.com)
—————————-

Spicy Shrimp Dip

1 1/2 C. chopped shrimp
1/4 C. chopped green onion
1 bell pepper, seeded/chopped fine
1/4 C. mayonnaise
1 (8 oz) pkg. cream cheese, softened
1/2 C. shredded Pepper Jack cheese/divided
2 T. lemon juice
1 T. Cajun seasoning
2 T. Worcestershire sauce
(parsley – garnish)
=
Suggested dippers:

cut fresh veggies, tortilla chips, crackers
or bread
=
Preheat oven 375 degrees F.
Lightly spray a casserole dish with
nonstick cooking spray.

In large bowl mix shrimp, green onion,
bell pepper, mayo, cream cheese, 1/4 C.
Pepper Jack cheese, lemon juice, Cajun
seasoning & Wors. – mix well & pour into
prepared dish. Top with remaining cheese.

Bake 15-20 minutes until brown on top.
Garnish with parsley, if desired.

Serve with dippers
Serves 8

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

Brown Sugar Bacon Pork Chops
(serves 2)

2 boneless pork chops
4 slices bacon (or 4 pieces), divided
1/4 C. brown sugar
=
(cover a rimmed baking sheet with
parchment paper – set aside)

Wrap 2-3 pieces of bacon around
each chop – place in a 2.5 qt or
4 qt crockpot. Sprinkle brown sugar
evenly on top.

Cover & cook on Low 1 hour 15 minutes
to 1 1/2 hours.*
Once internal temperature of chops
reaches 145 degrees F. place chops
on prepared baking sheet & spoon
some of the cooking liquid on chops.

Broil on High approx. 3 minutes untl
bacon reaches your preferred amount
of browning (do not walk away while
doing this – bacon burns quickly)

Serve with cooking juices spooned
over chops.

*If you have a crockpot with insert:
turn insert halfway through cooking
time if your crockpot does not cook
evenly.

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

Cream Puff Dessert

1 C. water
1/2 C. butter
1 C. flour
4 large eggs, room temp.
2 (3.9 oz, ea) pkgs. instant
chocolate pudding mix

Filling:

1 (8 oz) pkg. cream cheese, softened
3 1/2 C. cold milk

Topping:

1 (8 oz) tub Cool Whip, thawed
1/4 C. chocolate ice cream topping
1/4 C. caramel ice cream topping
1/3 C. chopped almonds
==
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large saucepan bring water & butter
to a boil over medium heat. Add flour
all at once & stir until a smooth ball forms.
Remove pan from heat & let stand 5
minutes.

Add eggs, one-at-a-time, beating well
after each addition. Continue beating
until mixture is smooth & shiny.
Spread mixture evenly into bottom of prepared
pan.

Bake 30-35 minutes until puffed up &
golden brown. Remove pan to a wire
rack to cool completely.

Filling:

In a large bowl using elec. mixer, beat
cream cheese, milk & pudding mix until
smooth. Spread over cooled crust &
refrigerate 20 minutes.

Spread topping mixture over crust base
& refrigerate until ready to serve.

Before serving: Drizzle top with choc.
& caramel ice cream toppings & sprinkle
with almonds.

Refrigerate any leftovers.
Serves 12

(recipe: tasteofhome.com)

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

Hope you are all in GOOD HEALTH!

Hugs;

Pammie

Getting better – finally!

Today is Friday – I finally feel well enough to get OUT – went to bank for an appointment and then grocery shopping (it’s been over 2 weeks since I’ve done that!). I’ve decided that I’m GOING to the Fisk Farm Fall Festival tomorrow. Starts at 10 & goes until 5 – I’m planning on going & seeing how I feel & decide whether I want to stay the entire day or not. I can choose to do some walking & visit their rummage sale in the barn (it’s a bit of a walk across the property – we’ll see). Good thing is: our locale is very close to bathrooms & food. Each year they have 2 churchs come & bring their homemade baked goods, one each day. The ladies make PHENOMINAL homemade pies (which you can get topped with vanilla ice cream for something like $3.50 a slice) – really YUMMY & worth my jumping off my diabetic diet for the day. There are other things to see & do there but I’m planning on just sitting & knitting for the most part.

I think it’s funny/ironic that just when you’re getting over being sick LIFE jumps up & hits you smack in the face with ‘things to do’! Sunday, Sept 17th our Sunday School class is hosting an after-church luncheon for one of my friends who’s moving away. Got an email today – that same day, at 4:30 begins choir practice! Looks like husband & I will be driving separate cars (rather than making him wait through choir practice for me). Crazy – from ‘nothing’ to LOTS! Can’t complain, these are things I don’t want to miss.

======

Super Fudgy Brownies

8 oz. butter
8 oz (1 1/2 C.) chocolate chips
(can use milk choc., dark choc.
a mixture of the 2 or even bittersweet
choc. chips)
3/4 C. brown sugar, packed*
3/4 C. granulated sugar*
4 large eggs
1/2 tsp. salt
1 tsp. vanilla
1 C. MINUS 2 T. flour
2 T. cornstarch
1/2 C. chopped nuts
=
Optional topping:
powdered sugar
=
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with parchment
paper. Spray paper with nonstick cooking
spray.

In a saucepan over Low heat, melt butter.
Add choc. chips & stir until melted & smooth.
Add brown sugar & stir to combine. Remove
from heat & allow to cool a few minutes.

In large bowl combine gran. sugar, eggs, salt,
vanilla, flour & cornstarch – whisk until smooth
& free of lumps.

Add about half the warm choc.  mixture to bowl;
whisk briskly to incorporate & temper the eggs.
Add remaining warm choc. mixture & whisk until
smooth & well combined.

Using a spatula, pour mixture into prepared pan –
spread evenly.

Bake 35-40 minutes until just set.
(when baked the brownies will pull away from
the sides of the pan with a crackly top.)

(they may seem underbaked – once cooled to
room temp. they will set up with a fudgy, soft
texture.

Allow to cool to room temperature & if desired,
dust top with powdered sugar.

(recipe;

*NOTE: if you prefer a sweeter brownie,
make it 1 C. sugar & 1 C. brown sugar

(recipe: 1840farm.com)
—————————–

Zucchini Puff Pastry Tart w/Pesto
Ricotta

1 sheet frozen puff pastry, thawed
3/4 C. ricotta cheese
2 T. pesto
2 large eggs, divided
1/2 tsp. kosher salt
3 medium zucchihi, thinly sliced
=
Preheat oven 400 degrees F.
Place a large sheet of parchment paper
on a baking sheet.

Unfold & roll out puff pastry to a rectangle
about 9 X 13″ – transfer to parchment paper.
Using a butter knife, score a border (do not
cut all the way through) about 1 inch wide.

In medium bowl whisk ricotta, pesto, 1 egg &
salt until fully combined. Spread on top of
puff pastry.

Arrange zucchini on ricotta mixture. Using a
fork along with remaining egg & water to
create an egg wash – brush this over the outer
border of pastry.

Bake 15-17 minutes
Allow to cool 5 minutes before slicing.
Serves 8

(recipe: yummly.com)
————————

Tzatziki – Greek Cucumber Yogurt Dip

3 T. olive oil
1 T. vinegar
2 cloves garlic, minced fine
1/2 tsp. salt
1/4 tsp. black pepper
1 C. plain Greek yogurt, strained
2 cucumbers, peeled/seeded/shredded
(drained in a colander to get out any excess
liquid)
1 tsp. chopped fresh dill
=
In a large bowl combine oil, vinegar, garlic,
salt/pepper – mix until well combined. Using
a whisk, blend in yogurt – mix well. Fold in
cucumber & dill – mix to combine.

Chill at least 2 hours before serving.
Garnish with a sprig of fresh dill.

Serve with grilled meats & veggies or
use as a dip with toasted/cut pita bread

(recipe: justapinch.com)
——————————

Beef Noodle Casserole

1 (12 oz) pkg. egg noodles, uncooked
2 tsp. olive oil
1 1/4 lb. ground beef
1 onion, finely chopped
2 tsp. garlic, minced
salt/pepper, to taste
16 oz. canned tomato sauce
15 oz. canned diced tomatoes,
drained
2 tsp. Italian seasoning
2 c. shredded Cheddar cheese
2 T. chopped parsley
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
–
Cook egg noodles accordg to pkg.
directions. In large pan over medium-
high heat, heat oil. Add gr. beef & cook
4-5 minutes, breaking up meat. Add
onion & garlic, cook 5 minutes until
onion has softened & beef is cooked
through – season with salt/pepper, to
taste. Add tomato sauce, tomatoes &
Ital. seasoning to beef – stir to combine.
Drain noodles & add to pan – toss to
combine. Pour mixture into prepared
pan – top with cheese. Bake 10-15
minutes until cheese is melted. Sprinkle
top with parsley & serve. Serves 6

(recipe: dinneratthezoo.com)
————————

Cheesy Crockpot Hashbrown Casserole

1 (22 oz) bag frozen hash brown potatoes
1 can cream of chicken soup
1 C. sour cream
2 C. shredded Cheddar cheese/divided
3 T. butter
1/2 tsp. kosher salt
1/4 tsp. black pepper
=
Place all ingredients (except 1 C. shred.
cheese) in crockpot – mix well.

Cover & cook on Low 4 hours

Add remaining shredded cheese – cover &
cook another 20 minutes on Low.
Serve immediately.
Serves 12

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

Crispy Carrot Fries

2 lb. large carrots, peeled/sliced
into thin strips
2 tsp. cornstarch
1 tsp. rosemary, dried
1 tsp. garlic salt
1 tsp. thyme, dried
1 tsp. smoked paprika
=
Preheat oven 450 degrees F.
Line 2 rimmed baking sheets with
foil & spray with nonstick cooking spray.

In a large bowl toss carrots, cornstarch,
rosemary, garlic salt, thyme & paprika.
Place carrots on sheets, evenly & spray
generously with cooking spray..

Bake 25 minutes unitl crisp-tender.
Serves 4

(they will keep for several days in fridge)

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

Blistered Eggplant w/Tomatoes,
Olives & Feta

1 large eggplant (about 1 3/4 lb), cut
into 1/4-inch thick rounds
1/4 C. olive oil, plus more for drizzling
1 3/4 lb. mixed small tomatoes, halved
or quartered (or large, cut into 1/4 inch
thick rounds)
coarse salt/black pepper
1/2 C. mixed olives
1/2 C. lightly packed fresh flat-leaf
parsley leaves
–
For serving: rustic bread (like a baguette)
=
Preheat broiler with rack 6 inches from heat
source.

Place eggplant rounds on a rimmed sheet
tray.

Broil until eggplant is blistered & deep
brown on one side (10-12 minutes). Flip
& broil until blistered on other side, 10-12
minutes.
IMMEDIATELY transfer to a large bowl,
toss with oil & cover with a plate. Let
stand until softened, 10 minutes.

Arrange eggplant & tomatoes on a platter,
seasoning each with salt/pepper & drizzling
with oil before adding next layer.
Top with feta, olives & parsley.
Serve with bread
Serves 4

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

Strawberry Sheet Cake

Cake:

1 (15.25 oz) box white cake mix
1 (3 oz) pkg. strawberry Jell-O gelatin
3 T. sugar
3 T. flour
1 C. water
1/2 C. canola oil
2 large eggs, room temp.
1 C. fresh strawberries, finely chopped

Frosting:

1/2 C. fresh strawberries
1 C. butter, room temp.
1 C. mascarpone cheese, room temp.
1/4 tsp. salt
3-4 C. powdered sugar
=
Preheat oven 350 degrees F.
Line a 18 X 13″ half-sheet pan with
parchment paper & spray paper with
nonstick cooking spray.

In a large bowl whisk dry cake mix, (dry)Jell-O
gelatin, sugar & flour. Add water, oil & eggs.
Mix, using elec. mixer on Low – mix 30 seconds.
Beat at medium speed 2 minutes. Fold in 1 C.
chopped strawberries & transfer batter to prepared
pan- smoothing top evenly.

Bake 14-16 minutes until a toothpick inserted into
center of cake comes out clean.
Remove from oven & allow to cool completely.

Frosting:
In a food processor (or blender) pulse remaining
strawberries until almost smooth (a few chunks
are fine).

In a large bowl, using elec. mixer, beat butter &
mascarpone until fluffy, about 3-5 minutes. Mix
in salt & pureed strawberries. Gradually add in
powdered sugar until it reaches desired consistency
& sweetness. Frost cooled cake.
Serves 36

(NOTE: you could reserve a few extra whole strawberries
to use as decoration on top of cake)

(recipe: commandcooking.com)

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

Looking forward to a fun-filled day at the farm tomorrow. Our weather has dropped in temp. some – today it was a ‘high’ of 68 degrees F. (felt colder than that). Tomorrow it’s supposed to get up to 72 but cloudy so we’ll see. I’m bringing a jacket & maybe a small blanket.

Have a good day,

Hugs;

Pammie

Hello, again!

Feeling a little better each day; today my ‘goal’ is to finish the ‘blues’ baby blanket & start a ‘pinks’ one – same pattern. A few days ago I attempted to try another ‘new to me’ baby bootie pattern – epic fail. Oh well, we all have to make mistakes to learn from, right?

Old-Fashioned Chocolate
Icebox Cake
(12 hours or overnight)
2 C. heavy whipping cream
3 T. powdered sugar
2 tsp. vanilla
1 (9 oz) pkg. chocolate wafer cookies
1/4 C. chocolate curls
=
In large bowl using elec. mixer, beat
heavy cream on medium speed. Once
cream begins to thicken, add powd.
sugar & vanilla. Continue to beat until
cream thickens & stiff peaks form.

Spread a 1/2-inch layer of cream on each
choc. wafer cookie.

Spread a layer of whipped cream on a
serving plate.

Stack cookies upright on cream layer to
form a line. Once all cookies are in a line,
spread remaining cream over cookies to
form a log-shaped cake.

Cover & refrigerate, at least 12 hours or
overnight,until moisture of whipped cream
softens the cookies.

Decorate top of cake with chocolate curls.
Slice cake on a diagonal for a striped effect.
Serves 6

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

Amazing Spicy Grilled Shrimp
(2 hour marinade)
Marinade:

1/3 C. olive oil
1/4 C. sesame oil
1/4 C. chopped fresh parsley
2 T. hot sauce
2 T. minced garlic
1 T. ketchup
1 T. Asian chile paste
1 tsp. salt
1 tsp. black pepper
3 T. lemon juice
=
2 lb. large shrimp, peeled/deveined
12 wooden skewers, soaked in water
=
In large bowl mix olive oil, sesame oil,
parsley, hot sauce, minced garlic, ketchup,
chile sauce, salt/pepper & lemon juice.
Remove about 1/3rd of mixture to another
bowl to use while grilling.

Place shrimp in a large ziplock bag – pour
in remaining marinade & seal bag.
Refrigerate 2 hours

Preheat outdoor grill for high heat.
Thread shrimp onto skewers,
piercing once near tail & once near
head – discard marinade.

Lighlty oil grill grates. Cook shrimp
2 minutes per side until opaque,
basting frequently with reserved
marinade.
Serves 6

(recipe: allrecipes.com)
————————
Tomato Zucchini Casserole

1 1/2 C. grated Cheddar cheese
1/3 C. grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
salt/black pepper, to taste
2 medium zucchini, thinly sliced
5 plum tomatoes, thinly sliced
1/4 C. butter
2 T. finely chopped onion
3/4 C. fine bread crumbs
=
Preheat oven 375 degrees F.
Lightly butter a 9 X 9″ baking dish.

In large bowl combine cheeses, garlic,
oregano & basil – season with salt/pepper.

Arrange half of zucchini sliced in prepared
bakingdish. Sprinkle 1/4 th of cheese/herb
mixture on top. Arrange half of tomatoes &
top with another 1/4th of cheese mixture –
repeat layers.

In a skillet melt butter over medium heat;
stir in onions – cook untl soft. Stir in bread
crumbs; cook until they absorb the butter.
Sprinkle on top of casserole.

Cover loosely with foil & bake 25 minutes.

Remove foil; bake until top is crusty &
veggies are tender, about 20 minutes.
Serves 4

(recipe: allrecipes.com)
————————-

Crockpot Beefy/Cheesy Taco Soup

1 lb. ground beef
1 small onion, chopped
1 clove garlic, minced
16 oz. Velveeta cheese – cubed
1 (15 oz) can beans of your choice
(poster used Northern), drained/rinsed
2 (10 oz, ca) cans diced tomatoes with
green chilis (Rotel), undrained
1 (11 oz) can corn with peppers (Mexicorn),
undrained
1 oz. can green enchilada sauce
1 pkt. dry taco seasoning
–
Garnishes:
tortilla chips
shredded cheese
sour cream
guacamole
–
Brown ground beef in skillet with
onion & garlic until cooked through –
drain. Spray insides of crockpot with
nonstick cooking spray. Place ground
beef mixture in crockpot & add all
remaining ingredients EXCEPT garnishes;
stir well. Cover & cook on Low 4 hours
(or High 2 hours) stirring occasionally.
Serve topped with desired garnishes.
Serves 6-8

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

(a little late, but better late than never?)

Labor Day Macaroni Salad

3/4 lb. elbow macaroni
olive oil, to taste
1/2 C. mayonnaise
2 T. fresh lemon juice
1 tsp. granulated sugar
kosher salt, to taste
black pepper, to taste
2 plum tomatoes, ripe/chopped into
1/2 inch pieces
2 stalks celery, halved lengthwise &
sliced
1 medium carrot, grated
1/2 C. kalamata olives, pitted/
halved lengthwise & sliced
=
Cook macaroni accordg. to pkg.
directions for al dente. Drain &
immediately rise pasta under
cold water. Drain & pour into
a large bowl.

Drizzle pasta with oil to prevent
sticking.

In small bowl whisk mayo, lemon
juice & gran. sugar until mixture is
emulsified – season with salt/black
pepper.  Add tomatoes, celery, carrot &
olives to pasta. Pour dressing over
saald & toss until well coated, about
1 minute.
Serves 6

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

Sunday-Best Zucchini Cake

Cake:

2 1/2 C. flour (plus more for
dusting pan)
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 T. cinnamon
1/4 tsp. ground nutmeg
2 C. zucchini, grated/drained
2 large eggs
1 1/4 C. vegetable oil
3/4 C. granulated sugar
3/4 C. light brown sugar
1 1/2 tsp. vanilla
3/4 C. chopped walnuts
=
Cinnamon Cream Cheese Frosting:

1 C. unsalted butter, softened
8 oz. cream cheese, softened
1/2 tsp. cinnamon
1 1/2 tsp. vanilla
3 1/2 C. powdered sugar
==
Preheat oven 350 degrees F.
Spray & flour a 9 X 13″ baking dish
with nonstick cooking spray & flour.

In medium bowl whisk flour, baking soda,
baking powder, salt, 1 T. cinnamon & nutmeg.

In another large bowl mix grated zucchini, eggs,
vegetable oil, gran. sugar, brown sugar & 1 1/2
tsp. vanilla.

Add flour mixture to zucchini mixture in several
batches, mixing just until combined each time.
Fold in chopped nuts & pour into prepared
baking dish.

Bake 35-40 minutes until a toothpick inserted
into center of cake comes out with a few moist
crumbs clinging to it.
Do not overbake – start checking at 35 minutes
& continue checking every 3 minutes.

Allow cake to cool completely.

Frosting:

In large bowl using an elec. mixer with paddle
attachment, beat butter, cream cheese, remaining
cinnamon & remaining vanilla until light & smooth.

Turn mixer speed to Low & gradually add powdered
sugar, beating well at each addition until well
combined & scraping down sides of bowl.

Frost cake
Serves 16

(recipe: heartlandcooking.com)

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

Fall is coming FAST – enjoy what little ‘Summer’ is left!

Hugs;

Pammie