Taking Advantage of my FREE day!

Today I ‘technically’ have NOTHING scheduled except my special needs group tonight – YAY! I just went over my emails and decided to totally FLUSH a good 100+ recipe emails – got all the way back to Easter. That might not sound like much, but I get at least 12-15 emails a day from various recipe sites – some I read right away, some I type up & save to use here on my blog and some I just get rid of. A person can only save SO many – right? I just kinda closed me eyes and let them go – they won’t be missed if I didn’t read them in the first place, I hope.

A little later today I have to mail the next newsletter for special needs group (should have done it Monday, but I was lazy – I’m still ‘early’, as they’re not due until first day of July). Also on my agenda is stopping by the local baseball batting cages to purchase a card for older grandson’s birthday. Ordered him a “Minecraft” (game) t-shirt and need to order a on-line gaming ‘card’ that he can download for game time (I pay, he uses the card to pay for gaming time on line). He will be 11 this Friday but they’re not having a party until some time in July, so I still have time to get it all together.  “Was” supposed to watch both grandsons yesterday, but older grandson was at his Mom’s, so it was just baby & me – he was really good. He’s just discovered his “HIGH PITCHED” voice – we had a grand time SHRIEKING at each other – such fun! (didn’t take any photos, sorry). It’s hard to believe on Saturday he will be FOUR months old already!

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
In food processor place flour &
butter; cover & process until
mixture resembles coarse crumbs.
Add 1 C. cashews; pulse a few times
until combined. Press mixture into
bottom of 9 X 13″ baking dish – spread
evenly. Bake 25-28 minutes until golden.
Cool completely on wire rack

In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth.
Fold in 1 C. Cool Whip & spoon over cooled
crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set then spread over cream cheese layer.
Top with remaining Cool Whip & sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 12-16

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

1/2 medium red onion, divided
1 jalapeno pepper, seeded
juice from 1 lime
3 cloves garlic, crushed
5 Roma or Plum tomatoes, halved/
seeded
1 tsp. kosher salt
1/2 tsp. sugar
handful of chopped cilantro

Place half of onion, jalapeno,
lime juice & garlic in blender &
pulse several times to break up.
Add rest of onion, tomatoes, salt,
sugar & cilantro – pulse until
desired consistency is reached.
Refrigerate several hours for best
flavor – or serve immediately
if desired. Store in airtight
container in fridge up to 3 days.
Makes 2 cups

(recipe: momontimeout.com)
———————————

Zucchini Quiche

Crust: (or use 10″ store bought)
1 1/2 C. flour
4 T. butter, cold/cubed
4 T. vegetable shortening, cold
3 T. ice water
kosher salt/ground black pepper,
to taste
(uncooked beans – for weighing
down crust)

Filling:
5 eggs, lightly beaten
1 1/2 C. milk (or 1 C. milk, 1/2 C.
heavy cream)
1 C. sharp Cheddar cheese, grated
1 white onion, chopped
2-3 small zucchini, rinsed/chopped
2 T. olive oil
1/4 tsp. nutmeg
kosher salt/ground black pepper,
to taste
mixed herbs, garnish-optional

Preheat oven 450 degrees F.
Spray pie pan with nonstick spray.
In food processor pulse flour with
very cold cubed butter, cold
shortening & salt until mixture is
pebble-like in texture. While
pulsing, slowly drizzle ice cold water
until dough ball begins to form. Turn
dough onto counter & roll into a ball.
Wrap ball in plastic wrap & refrigerate
30 minutes.
Remove from fridge, roll out on lightly
floured surface. Fold dough in half &
carefully transfer to 10″ pie pan. Spread
dough out gently in pan & trim off excess
overhang. (Dough should be rolled out
1-2 inches larger than size of pie plate)
Cover crust with sheet of parchment paper
or foil & weigh down with beans. Bake
10 minutes – remove beans & bake,
uncovered, another 5 minutes. Remove
from oven & reduce oven temperature
to 350 degrees F.
Heat 2 T. oil in large pan over medium-
high heat. Cook zucchini until softened,
8-9 minutes. Add onion (& more oil if
necessary) – cook until translucent,
stirring occasionally, 5-7 minutes. Drain
any excess oil & season with salt/pepper.
In medium bowl mix milk (& heavy cream,
if using) with beaten eggs. Add nutmeg &
a pinch of salt/pepper. Spread veggies out
evenly in crust & slowly pour egg mixture
in. Cover top with mixed cheeses & herbs,
if using. Bake 35-40 minutes until crust
is golden brown & cheese is bubbly. Let
cool 10 minutes before cutting. Serve
warm. Serves 6-8

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

2 tea bags
2 C. boiling water
2 lemons, halved/juiced
1 C. sugar
3 C. water
1 tsp. vanilla
1 (46 oz) can Dole Pineapple
juice
sliced lemons & fresh mint-garnish

Brew tea accordg. to pkg. directions
in boiling water. Place lemon halves
(not juice), 3 C. water & 1 C. sugar in
saucepan – bring to simmer. Continue
simmering until sugar has dissolved;
remove from heat, discard lemon halves.
Stir in vanilla & lemon juice. Combine
tea, lemon mixture & pineapple juice
in large pitcher. Chill & serve over ice.
Garnish with sliced lemons & fresh
mint, if desired. Serves 8

(recipe: momontimeout.com)
———————————
Smothered Steak
(copycat Applebees recipe)
NEED grill or grill pan

Potatoes:
1 head garlic
1 T. olive oil
2 lb. potatoes (Yukon Gold or
New Road)
1/2 C. milk
1/4 C. cream
3 T. butter
salt/ground black pepper,
to taste

Onions & Mushrooms:
1 large yellow onion
8 oz. white button or
creminin mushrooms
2 T. butter
salt/ground black pepper,
to taste

Steak:
1 T. olive oil
2 1/2 lb. sirloin steak, 1 inch thick
8 slices mozzarella cheese

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil. Drizzle cut edges
with oil & wrap tightly in foil.
Bake 30 minutes. Reserve oil
in packet & squeeze the head
to produce softened cloves.
Mash with salt/pepper. (can
be done ahead).
Cut potatoes into 1-inch pieces
& place in large pot. Cover with
water & bring to boil. Lower heat
to medium & cook 20-25 minutes
until potatoes are soft when tested
with tines of a fork. Drain well &
place potatoes in large bowl of
elec. mixer. On Low speed, mash
potatoes. Slowly add milk, cream,
butter then olive oil/garlic mixture
until fluffy & smooth. Cover & keep
warm until ready to serve.

While potatoes are boiling, place
olive oil in medium nonstick skillet
over medium-low heat; cook onions
until slightly softened, stirring
frequently about 15 minutes. Add
mushrooms & read heat to medium,
stirring frequently another 10
minutes. Keep warm until ready to
serve.

Cut steak into 4 serving-sized
pieces. Rub steaks with olive
oil on all surfaces. Heat a grill or
stovetop grill pan & grill steaks
4 minutes per side for medium-
rare, or longer, as desired. After
first 4 minutes, turn & top each
steak with mozzarella slices – cheese
will melt as steak finishes cooking.
Serve steaks with potatoes &
topped with some of onion/
mushroom mixture. Serves 4

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

Crockpot Meatloaf-stuffed Onions

1 1/2 lb. ground beef
1 C. pork rinds, crushed (or bread-
crumbs or oatmeal)
2 large eggs
1/3 C. tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
1/2 C. Parmesan cheese, grated or
shredded
1/4 C. yellow onion, chopped
1/2 tsp. garlic powder
1 (16 oz) pkg. bacon
6 large onions – as large as you
can get

Spray insides of crockpot with nonstick
spray. Mix all ingredients (except large
onions & bacon) in very large bowl.
Peel onions – cut top & bottoms off &
separate 2 layers from rest of onion (the
layers will be put in the meatloaf). Shape
meatloaf meat into the same number of
balls as you have 2-layer onions – place
both on a sheet pan. (If you have any
leftover onion sections, you can use them
in another recipe). Take one meatloaf ball
& wrap with 1 slice bacon & cover with
the onion – carefully set into crockpot;
repeat with rest of meatloaf/bacon/onions.
Cover & cook on Low 6-8 hours or High
4-5 hours. (You will want to use a meat
thermometer to make sure the temperature
reaches 160 degrees F. Remove onions with
tongs when fully cooked. Serves 8

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

Best 5-Cup Fruit Salad
(8 hour or overnight recipe)

1 C. sour cream
1 C. shredded coconut
1 C. miniature marshmallows
1 C. pineapple tidbits, drained
1 C. mandarin oranges, drained

Mix sour cream, coconut, marsh-
mallows & pineapple together in
a bowl. Smooth top & garnish
with mandarin oranges. Cover with
plastic wrap & refrigerate 8 hours
or overnight.

(recipe: allrecipes.com)

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

I noticed yesterday that our gas prices
have REALLY dropped! Now at $2.16/9 –
that’s GREAT!

Hope you’re having a GREAT day!

Hugs;

Pammie

And so my Summer schedule begins!

Today is the start of baby/grandson sitting BOTH grandsons; was kinda hoping for an ‘easy’ day of maybe 2-5 p.m. but looks like it’s more like 11 a.m. – 5:30 p.m.; we’ll see how this goes. Last night found me out to dinner with oldest son & his little family (minus older grandson) – it was my birthday dinner. Originally I picked “Olive Garden” but this is the Executive Chef son and he had a fit – “NO! We’re not eating there!” (he listed off a bunch of reasons, mostly that they don’t have a chef on hand to COOK their food, they warm it up & it all comes frozen – surprising. I’ve never eaten at one, their commercials just make their food look really good.) We ended up at the same place we ate for Mother’s Day. It’s a medium-priced  place with a relaxed atmosphere. Since my husband was also coming I had to kind of pick a place that wasn’t (in his words) “fancy-schmancy”. This place had good food; I had fried calamari for appetizer & cedar plank salmon, grilled asparagus & baby red skin potatoes – yummy.  Husband had the same and seemed pleased with his food (Yay). Tonight is also Knit Night so I’m really hoping I’m not totally exhausted when it’s time to go to that. I chose to watch both grandsons at THEIR house because then the (almost 11 yr old) grandson would have all his games/toys/friends right there and (hopefully) not be as bored as he would be at our house – we’ll see how this works out.

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

Banana Split Dessert (Lasagna)

Crust:
2 C. crushed graham crackers
1/2 C. (1 stick) butter, melted
2 T. sugar
kosher salt

Cream Filling:
12 oz. cream cheese, room
temp.
1/4 C. sugar
1 (8 oz) tub Cool Whip, thawed

Fruit Layer:
3 bananas, thinly sliced
1 (20 oz) can crushed pineapple,
well drained
1 lb. strawberries, finely chopped

Additional Toppings:
8 oz. tub Cool Whip, thawed
1/2 C. walnuts, chopped
chocolate syrup
rainbow sprinkles
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick spray.
Crust:
In medium bowl add gr. cracker
crumbs, butter, sugar & pinch of
salt; mix until evenly combined
then press into baking dish. Place
in fridge at least 15 minutes, to set.

Cream Filling:
In large bowl beat cream cheese &
sugar until fluffy, 5 minutes. Fold in
Cool Whip & spread mixture evenly
on crust.

Cream Layer:
Add even layers bananas, pineapple &
strawberries. Top with Cool Whip &
sprinkle with chopped walnuts.
Refrigerate at least 4 hours up to
overnight.

When ready to serve, garnish with
chocolate syrup, sprinkles & maraschino
cherries.
Serves 12

(recipe: delish.com)
—————————————
Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard cooked eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling on top

Cook macaroni accordg. to pkg.
directions; drain/rinse & let cool.
In large bowl combine cooked
macaroni with remaining ingredients
(except paprika) – mix well. Sprinkle
top of salad with paprika & cover.
Refrigerate 1 hour until ready to
serve. Serves 10

(recipe: mrfood.com)
———————————

Shrimp Linguine

1 lb. cooked large shrimp,
(thawed/tails removed)
2 T. butter
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes*
pinch crushed red pepper
salt/pepper
2 tsp. light brown sugar
1 C. Half & Half
3 T. fresh parsley (or 1 tsp.
dried parsley)
1/4 C. (heaping) fresh
grated Parmesan cheese
(plus extra for topping)
8 oz. cooked linguine

Place butter in large skillet
over medium heat; add garlic
& saute 2-3 minutes. Add
canned tomatoes**, crushed
red pepper, pinch or 2 of
salt & brown sugar – cook
about 5 minutes. Add Half &
Half & parsley; bring to slow
boil then immediately turn
heat to medium-low. Cook
5-10 minutes, stirring
occasionally until mixture
reduces by a third. Cook
linguine accordg. to pkg.
directions. Add shrimp,
Parm. cheese & black pepper;
cover & simmer 3 minutes until
shrimp are heated through &
cheese is melted. Add cooked/
drained linguine & simmer
3-4 more minutes. Serve
topped with more Parm. cheese
& fresh black pepper.

*poster said she used the canned
tomatoes with basil, garlic & oregano

**poster said she broke up the
tomatoes using a food processor
to make them smaller

(recipe: americantimesfood.com)
————————————

Mexican-style 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 corn, rinsed/
drained
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/
minced
1 pkg. taco seasoning mix (dry)

In medium bowl whisk together
mayonnaise, sour cream, lime
juice & dry taco seasoning mix
until combined. Refrigerate until
ready to use. Combine all other
ingredients in large bowl. Toss
with taco seasoning mixture until
thoroughly coated, then top with
more cilantro, if desired. Serves 8

(recipe: 12tomatoes.com)
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Easy Mini Sausage Quiches
(appetizers)

1/2 lb. bulk hot Italian sausage
(or mild, your choice)
2 T. dried minced onion
2 T. minced chives
1 (8 oz) tube refrigerated
crescent rolls
4 large eggs, lightly beaten
2 C. (8 oz) shredded Swiss
cheese
1 C. (8 oz) cottage cheese
1/3 C. grated Parmesan cheese
paprika

Preheat oven 375 degrees F.
Spray mini muffin cups with
nonstick spray.
In large skillet brown sausage &
onion over medium heat 4-5
minutes until meat is no longer
pink; drain. Stir in chives. On
lightly floured surface, unroll
crescent dough into one long
rectangle; seal seams & perforations.
Cut into 48 pieces. Press onto
bottom & up sides of prepared
muffin cups. Fill each with about
2 tsp. sausage mixture. In a large
bowl combine eggs & cheeses;
spoon 2 tsp. over each muffin
cup & sprinkle tops with
paprika. Bake 20-25 minutes
until a knife inserted into center
comes out clean. Cool 5 minutes
before removing from pans to
wire rack. If desired, sprinkle
tops with additional minced
chives. Serve warm.
Makes 4 dozen

(recipe: tasteofhome.com)
———————————

Homemade Won Ton Soup

1 bunch green onions, cut into
1/2 inch pieces, divided – reserve
1 T.
6 fresh mushrooms, sliced – reserve
1 T.
1 lb. ground pork
1 T. sesame oil
1 T. soy sauce
1 egg
1/4 C. dry bread crumbs
1/4 tsp. salt
1/2 tsp. ground black pepper
1 (16 oz) pkg. wonton wrappers*
8 C. chicken broth
16 uncooked medium shrimp,
peeled/deveined (optional)
1 medium head bok choy,
torn into 2-inch pieces
16 snow pea pods
1 dash soy sauce (or to taste,
optional)
1 dash sesame oil (or to taste,
optional)

Finely chop reserved 1 T. green
onions & mushrooms – place in
a bowl with ground pork, 1 T.
sesame oil, 1 T. soy sauce, egg,
bread crumbs, salt/pepper – stir
to thoroughly mix. Spoon about
1 T. mixture onto center of each
wonton wrapper. Use your finger
or a pastry brush, lightly moisten
edges of wrappers with water. Fold
one corner of wrapper over filling to
opposite corner to form a triangle.
Press edges together to seal. Moisten
the two long ends of triangle, fold
them together & press to firmly seal.
In large saucepan over medium heat
bring broth to a boil. Drop filled
wontons, one at a time, into broth &
cook 3-5 minutes until they float to
surface. Reduce heat to simmer &
gently stir in shrimp, bok choy &
reserved sliced mushrooms. Let
simmer 2 minutes until shrimp turn
pink then drop in snow pea pods.
Garnish with remaining green onions
& dash of soy sauce & sesame oil.
Serve immediately. Serves 8

*you can find won ton wrappers in
the fresh veggie section at the grocery
store

(recipe: allrecipes.com)
——————————-

No-Bake Strawberry/Banana
Pudding Twinkies Cake

10 Twinkies, individually
wrapped (unwrap them)
4 C. whipped cream
2 C. strawberries, diced
2 C. strawberries, sliced
1 (3.4 oz) box Jell-O instant
banana cream pudding mix
1 C. heavy cream
1 C. whole milk
2 T. powdered sugar
1 tsp. vanilla

Rinse strawberries; pat dry.
Slice 2 C. strawberries & mix
with powdered sugar. Place
diced strawberries in separate
bowl (cake topping).
Place unwrapped Twinkies in a
medium casserole dish. Mix
pudding mix with milk, vanilla &
heavy cream – pour over Twinkies.
Top pudding with sliced straw-
berries & top with strawberries
with whipped cream. Last, place
diced strawberries on top of
whipped cream layer. Cover with
plastic wrap & refrigerate 3 hours.

(recipe: americantimesfood.com)

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

Our weather has cooled off a bit, had a few
thunderstorms to help that; scattered
showers & high of 74 today.

Not much else new on the horizon except
this coming Sunday is our “one day” Log
Cabin Day – that event crept up on me.
I know that it’s always the last weekend
in June but this time it seemed to come
earlier! Hope we have good weather for
our ONE day event (still can’t get used to
it being only one day now . . . ).

Hope you are having a good start to your
week. Stay healthy!

Hugs;

Pammie

Some days ya just gotta be FLEXIBLE!

Today was “take my van in to the dealership for fluid changes’ day. Also on that agenda was ‘please check out WHY my right front tire has a continual slow leak!” and – why my electric side doors sometimes decide they don’t want to open/close – only sometimes! I was prepared: took 2 knitting projects and my latest book. Drove myself there, got some free coffee and commenced knitting. About half hour later nice young man from Service comes over & tells me that I have more issues than I thought: #1 they can’t find reason for electric door problem (why am I not surprised?), #2 all FOUR tires have issues (they ARE older tires) #3 something else I don’t remember now needed fixing. When I asked grand total of TIME for fixing all this they said: FIVE HOURS! Oh MY! Today is husband’s class reunion in another city so he’ll be gone a good 3+ hours, tonight is special needs group – what to do? Nice guy suggested they DO have a shuttle AND I’m just within their radius for using it -now I’m home sitting at my lovely computer, it’s almost 11 a.m. Husband ‘should’ be home in time to drive me back to dealership later. As I was getting out of the shuttle the driver said: “Hope they get your vehicle done today!” OH MY – never thought of the “What if they don’t? scenario! Mentioned to husband that he might need to drive me tonight to special needs – his response: “Won’t be the first time!” Ah, life – it’s great IF you’re flexible! Yesterday while watching the baby (just before Mom left for work) she asked if I was available TODAY to watch him – I had to say No. I texted her a little earlier explaining my plight and saying that IF she still needed, I could watch him until around 4:30 BUT she would have to pick me up; turns out her Dad will watch the baby so I’M FREE – WOW, what a concept!

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

Easy Strawberry Cake

1 (16.25 oz) box white cake mix
1 (.3 oz) box strawberry Jell-O
4 egg whites
1/3 C. canola oil
1 C. frozen unsweetened
strawberries, thawed
1/2 C. water
1/3 C. butter, softened
2 1/3 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour two 9″ round
cake pans. In large bowl combine
cake mix & Jell-O; add egg whites
& oil; beat using elec. mixer until
well blended. In small bowl or
food processor, mash strawberries
in their juice – set aside 3 T.
mashed berries for icing. Add
water & remaining berries to
batter & mix; pour into pans.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pans 10 minutes;
remove cakes from pan to wire
racks & cool completely.

Icing:
Combine butter & reserved berrie
mixture in small bowl. Gradually
beat in powdered sugar until light &
fluffy). Place one cake on serving platter
& top with half of icing; top with second
cake & repeat, spreading icing evenly
on top.

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

Chicken Burrito Skillet

1 lb. boneless skinless chicken
breasts, cut into 1 1/2″ pieces
1/8 tsp. salt
1/8 tsp. black pepper
2 T. olive oil, divided
1 C. uncooked long grain rice
1 (15 oz) can black beans, drained
& rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 C. chicken broth
1 C. shredded Mexican-blend cheese
1 medium tomato, chopped
3 green onions, chopped

Sprinkle chicken with salt/pepper.
In large skillet over medium-high
heat, heat 1 T. oil. Saute chicken
until browned, about 2 minutes-
remove from pan. In same pan, heat
remaining oil over medium-high
heat. Saute rice until lightly browned,
1-2 minutes. Stir in beans, canned
tomatoes, seasonings & broth – bring
to boil. Place chicken on top (do not
stir into rice). Simmer, covered, until
rice is tender & chicken is no longer
pink, 20-25 minutes. Remove from
heat; sprinkle top with cheese. Let
stand, covered, until cheese melts.
Top with tomato & green onions.
Serves 6

(recipe: tasteofhome.com)
————————–
Mexican Corn Bread Salad

1 (1 oz) pkg. dry Ranch
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) shredded Mexican
cheese blend
6 scallions, sliced

In small bowl combine dressing
mix, sour cream & mayonnaise.
Crumble 3 corn muffins in large
glass bowl or trifle dish. Place a
layer of beans over muffins, then
bell pepper, dressing mixture,
corn, tomatoes, bacon, remaining
corn muffins (crumbled), cheese &
scallions. Cover & chill at least
2 hours before serving. Serves 8

(recipe: mrfood.com)
——————————-
Freezer Slaw

1 1/4 C. sugar
3/4 C. cider vinegar
2 (10 oz, ea) pkgs. shredded
angel hair cabbage slaw
1 large carrot, peeled/shredded
1 small green bell pepper,
diced
1 tsp. celery salt
1 tsp. mustard seeds (optional)

Bring sugar & vinegar to a boil in
small saucepan, stirring until sugar
dissolves; cool. Combine cabbage
slaw & remaining 4 ingredients;
pour vinegar mixture over cabbage
mixture & toss to coat. Place in a
large heavy-duty ziplock bag or an
airtight container & freeze up to
3 months. Thaw in fridge before
serving. Serves 8

NOTE: If you don’t need to make
this dish in advance, prepare dish-
cover & chill at least 2 hours before
serving.

(recipe: mrfood.com)
————————————

NO-bake “Baked Potato” Salad

8 medium potatoes (about 3 lb)
scrubbed & cut into 1-inch chunks
1 T. salt
1 (16 oz) tub sour cream
1/4 C. real bacon bits
4 green onions, thinly sliced
1/2 tsp. black pepper

Place potatoes in large pot with
enough water to cover them. Add
salt & bring to boil over high heat.
Cook potatoes 10-15 minutes until
fork-tender; drain well & allow to
cool slightly. In large bowl combine
remaining ingredients; mix well.
Add potatoes & mix until well
combined. Serve warm or cover &
chill until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

No-cook Roll-ups
(appetizers)

1 (10 oz) pkg. frozen
chopped spinach, thawed &
well-drained
1 C. mayonnaise
1 (8 oz) tub sour cream
3 scallions, thinly sliced
1 (.4 oz) envelope Ranch-
style salad dressing mix (dry)
1 (3 oz) pkg. bacon bits
9 (10 inch) flour tortillas

In large bowl combine all
ingredients except tortillas;
stir well. Spread mixture on
tortillas, distributing evenly.
Roll up, jelly-roll fashion;
wrap each in plastic wrap.
Chill 4-6 hours then cut into
1/2 inch thick slices & serve.
Makes 6 dozen

(recipe: mrfood.com)
—————————–

Crockpot Honey-Garlic Chicken Thighs

4 skinless boneless chicken thighs
1/2 C. soy sauce
1/2 C. ketchup
1/3 C. honey
3 cloves garlic, minced
1 tsp. dried basil

Lay chicken thighs in bottom of
crockpot. Whisk soy sauce, ketchup,
honey, garlic & basil together in a
bowl & pour over chicken. Cover &
cook on Low 6 hours. Serves 2

(recipe: allrecipes.com)
———————————-
Crockpot Peachy Pork Chops

4-6 whole very ripe peaches, peeled/
pitted (can use frozen that have
been thawed or canned-in-water,
not syrup)
1 small onion,
2-4 lb. boneless pork chops
1/4 C. ketchup
1/4 C. honey BBQ sauce
2 T. brown sugar
1 T. soy sauce
pinch salt
1/4 tsp. garlic salt
1/2 tsp. ground ginger

Using blender or food processor,
place peaches in device & process
until smooth adding a small amount
of water, if necessary. Puree should
be smooth & not chunky. Place a
small amount of olive oil in large fry
pan heated to medium-low heat.
Place some of pork chops in pan &
cook 3-5 minutes per side until
chops are slightly browned on each
side but still pink inside (work in
batches until all are semi-cooked).
As chops are browning place finished
ones in a bowl, coat each chop with
some peach puree & place in crockpot.
When all chops are cooked/coated,
mix remaining peach puree, ketchup,
BBQ sauce, brown sugar, salt, garlic
salt, soy sauce & ground ginger in a bowl
& mix well to combine. Drizzle mixture
over top of chops. Cover & cook on
Low 5-6 hours or High 2-3 hours.
Test chops for doneness to make sure
they are no longer pink inside or when
a meat thermometer reads 145 degrees F.
Serves 6-8

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

Pineapple Pie

1 1/2 C. sugar
1/2 C. butter, softened
1 C. crushed pineapple
3 T. flour
1 tsp. vanilla
2 eggs
1 unbaked pie shell

Preheat oven 350 degrees F.
Beat all ingredients together
(except pie shell) & pour into
unbaked pie shell. Bake until
pie sets & is brown.

(recipe: tastyrecipes/facebook.com)

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

Weather-wise we’re now DEFINITELY into SUMMER;
high 80’s & low 90’s – thank heavens for air conditioning!

Gas prices are really good: $2.29/9! YAY!

Depending on whether I need to go back & fetch my
vehicle today or not, dinner “might” be enchiladas.
We love them but it takes about 40+ minutes to make
them, then about an hour to bake them – we’ll see,
dinner just might be ‘catch-as-catch-can’ (meaning
eat what you want, I’m not cooking!)

Hope you’re having an OK day!

Hugs;

Pammie

National KNIT IN PUBLIC Day!

Seven lovely ladies participated today – we sat outside on Panera Bread’s patio (roasting in 74 degrees & sunny). I was there, also, but not in the photos; our youngest member (Katie) is in the third photo along with her younger brother. Her Mom brought all 4 kids plus their 2 puppies – interesting day! I only managed 2 hours in the heat – was just happy we had a turnout (considering I really didn’t know if anyone WOULD show up!).

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

S’Mores Ice Cream Cake
(8 hour – overnight chill time)

Crust:
10 graham crackers, divided
3 T. butter, softened

Ice Cream Layer:
5 oz (or 3/4 C.) bittersweet chocolate
or chocolate chips
1/2 (14 oz) can sweetened condensed
milk (reserve rest for whipped topping
layer)
3/4 tsp. vanilla

Marshmallow Layer:
2 C. mini marshmallows

Whipped Cream Layer:
2 C. heavy whipping cream
reserved 1/2 can sweetened
condensed milk
3/4 tsp. vanilla

S’More Layer:
1/2 C. mini marshmallows
2 Hershey chocolate bars,
broken up
1-2 graham crackers, crushed

Preheat oven 350 degrees F.
Line bottom of 8″ springform pan
with parchment paper. Using food
processor, pulse 10 graham crackers
until finely ground; add butter &
pulse until blended (or crush crackers
in ziplock bag using rolling pin). Add
graham cracker crumbs/butter to a bowl
& use fingertips to mix all well. Press
mixture into bottom of prepared pan;
bake 8-10 minutes until golden brown.
Let cool 25 minutes.

Ice Cream Layer:

Melt chocolate in microwave;
let cool slightly. Using elec.
mixer, beat chocolate, half can
condensed milk & vanilla in
large bowl until combined. Add
1 C. heavy cream & beat on High
speed until thick; medium peaks
forming. Spoon mixture on top of
cooled crust & spread evenly.

Marshmallow Layer:

Sprinkle marshmallows on top &
gently pat down into chocolate
filling.

Whipped Cream Layer:

Using elec. mixer, beat remaining
cond. milk, vanilla & heavy cream until
thick; medium – stiff peaks forming,
3-5 minutes – spread on top of
chocolate layer.

S’More Layer:

Break remaining 2 graham crackers into
tiny pieces; sprinkle crumbs/broken
chocolate bars & marshmallows on top
of whipped cream layer. Cover & freeze
until firm, at least 8 hours & up to 2 weeks.

When ready to serve, unmold & transfer
to a platter. Let stand 5 minutes before
slicing. Serves 12

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

Easy Layered Taco Salad
(overnight recipe)

1 lb. ground beef
1 small can green chilies, (undrained)
1 head iceberg lettuce, outer leaves
removed (all other lettuces will wilt)
1 pkt. dry taco seasoning mix*
1 C. Ranch Sour Cream mayonnaise **
1 (15 oz) can your favorite beans, drained/
rinsed well
1/2 can (about 7 oz) sweet corn kernels,
drained well
1/2 C. chopped red or green onion (more
for garnish)
8 oz. your favorite tomato salsa
8 oz. shredded sharp Cheddar cheese
1 (3.8 oz) can sliced black olives, drained well
1/2 lb. bacon, fried crispy/crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeded/chopped
ripe avocado chunks (optional)
tortilla chips – for topping

Cook ground beef, canned chilies &
taco seasoning in skillet until beef
is browned & liquid from chilies
has evaporated. Refrigerate &
allow to chill until completely cold.
When chilled, place in bottom of
9 X 13″ glass cake pan. Top with a
double layer of lettuce leaves (half
the head), 1/2 C. Ranch/sour cream
mayo (smoothed evenly), beans,
corn, onion, another double layer
lettuce (press down gently after
placing lettuce), 1/2 C. Ranch/Sour
cream mayo, salsa, cheese, olives,
bacon, jalapenos, tomato & more
onion. Cover with foil & refrigerate
12-24 hours before slicing. Break up
tortilla pieces on top & slice. You can
also top with avocado chunks, extra
tomato chunks & hot sauce.
Serves 8-12

*You can also use mixture of cumin,
chili powder & garlic powder

**Ranch Sour Cream Mayonnaise
3/4 C. real mayonnaise
1/4 C. sour cream
3-6 T. dry buttermilk ranch salad
dressing mix

Mix ingredients together well.

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

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

(recipe: 77easyrecipes.com)
—————————-

Brown Sugar Meatloaf

1/2 C. packed brown sugar
1 1/2 tsp. salt
1/2 C. ketchup
1/4 tsp. ground black pepper
1 1/2 lb. ground beef
1 small onion, chopped
3/4 C. milk
1/4 tsp. ground ginger
2 eggs
3/4 C. finely crushed saltine
cracker crumbs

Preheat oven 350 degrees F.
Spray 5 X 9″ loaf pan with
nonstick spray. Spread brown
sugar in bottom of pan & top
with ketchup (spread evenly).
Mix rest of ingredients in large
bowl then shape into a loaf;
place loaf in pan on top of
ketchup. Bake 1 hour.

(recipe: 77easyrecipes.com)
—————————–

Crockpot Smothered Chicken
w/Bacon & Onions

8 slices center cut bacon,
cut into 1″ pieces
2 onions, cut lengthwise in
half, then sliced crosswise
1/3 C. flour
1/2 tsp. pepper
1 1/4 C. chicken broth
8 bone-in, skinless chicken thighs
4 C. egg noodles, uncooked
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
2 T. chopped fresh parsley

Cook in stir bacon in large skillet
on medium heat until crisp; remove
bacon from skillet using slotted
spoon & drain on paper towels.
Drain all but 2 T. drippings from
skillet; add onions & cook 15-18
minutes until golden brown,
stirring occasionally. For the last
minute of stirring add flour, pepper
& half the bacon – whisk in broth
until blended (mixture will be
thick). Add chicken to crockpot &
cover with onion  mixture. Cover &
cook on Low 4-5 hours (or High
2-3 hours). About 15 minutes before
ready to serve, cook noodles accordg.
to pkg. directions, omitting salt. Drain
noodles & place on a platter. Top
with chicken, reserving onion mixture
in crockpot. Mix cream cheese spread,
milk & garlic powder in a bowl then add
to ingredients in crockpot & stir until
blended. Spoon mixture over chicken;
top with parsley & remaining bacon.
Serves 8

(recipe: kraftrecipes.com)
—————————-

Santa Fe Rice Salad

2 C. cooked/cooled rice
1 (15 oz) can pinto beans,
drained/rinsed
3 ears fresh corn on the cob
(about 1 1/2 C. kernels)
1 red bell pepper, diced
1/4 C. minced onion
2 T. white vinegar
2 T. vegetable oil
2 T. chopped fresh parsley
1 jalapeno pepper, seeded/
minced
2 tsp. chili powder
1 tsp. salt
1/4 tsp. sugar

In medium bowl combine rice,
beans, corn kernels & onion. In
another small bowl whisk remaining
ingredients; pour over rice mixture &
mix well. Cover & chill 2-3 hours to
allow flavors to blend. Stir before
serving. Serves 4

(recipe: mrfood.com)
——————————–
Cold Sesame Noodles

1 lb. linguine or spaghetti
1 C. peanut butter
6 scallions (green onions),
thinly sliced
2 T. vegetable oil
2 T. soy sauce
3 cloves garlic, minced
1 1/2 tsp. white vinegar
2 T. sesame oil
1/4 tsp. ground red pepper
1/2 of a red pepper, cut into
strips

Cook pasta accordg. to pkg.
directions; drain. In large
bowl combine remaining
ingredients; mix well. Add
pasta & toss to coat evenly.
Cover & chill at least 1 hour
before serving. Serves 4

(recipe: mrfood.com)
——————————–

Gazpacho (cold summer soup)

1 (46 oz) can tomato juice
1 C. diced cucumber
1 C. diced green bell pepper
1 C. sliced green onions
2-3 cloves garlic, finely chopped
6 T. white vinegar
4 T. olive or vegetable oil
2 tsp. salt
2 tsp. Worcestershire sauce
hot pepper sauce, to taste

In large bowl combine all ingredients;
mix well & serve chilled. Serves 8

Note: you can also add fresh chopped
tomato, thyme, rosemary,oregano,basil
or dill.

(recipe: mrfood.com)
—————————–

Grilled Cabbage Steaks w/Bacon &
Blue Cheese

6 slices bacon
1 pkg McCormick Grill Mates Smoky
Applewood Marinade
3 T. vegatable oil
2 T. cider vinegar
2 T. maple syrup
1 head green cabbage, cut into
3/4″ thick slices (about 6 ‘steaks’)
1/2 C. crumbled blue cheese
2 T. thinly sliced green onions

Cook bacon in large skillet on medium
heat until crisp; reserve 1 T. drippings;
crumble bacon. Mix Marinade Mix,
oil, vinegar, maple syrup & reserved
bacon drippings in small bowl until
well blended. Place cabbage steaks
in large ziplock bag or glass dish; add
marinade & toss to coat well.
Refrigerate 30 minutes (or longer)
for extra flavor. Remove from
marinade & reserve any leftover
marinade.
Heat grill to medium heat & grill
cabbage ‘steaks’ 5-6 minutes per
side until tender-crisp, brushing
with leftover marinade. Serve
steaks topped with blue cheese,
crumbled bacon & green onions.
Serves 6

(recipe: mccormick.com)
——————————–

Summertime Fluff

1/2 (16 oz) box orzo pasta
1 (20 oz) can pineapple tidbits,
drained (reserve 1 C. juice)
1/3 C. sugar
1 T. flour
1/4 tsp. salt
3 T. egg whites
1 tsp. lemon juice
1 C. vanilla Greek yogurt
1 1/2 C. miniature marshmallows
1/2 C. maraschino cherries, cut in
half
1 (15 oz) can mandarin oranges,
drained
2 C. Cool Whip, thawed

Cook pasta accordg. to pkg. directions;
drain. Rinse under cold running water;
drain well. In saucepan over medium
heat combine reserved pineapple juice,
sugar, flour, salt & egg whites; cook
until mixture thickens & is smooth,
stirring constantly. Remove from heat
& stir in lemon juice – let cool.
In large bowl combine pasta, pineapple
juice mixture & yogurt. Stir in pineapple
tidbits & marshmallows; fold in mandarin
oranges, cherries & Cool Whip. Serve or
refrigerate until ready to serve.
Serves 12

(recipe: mrfood.com)

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

It’s a gorgeous Summer day out – sunny with
a slight breeze; it’s 83 degrees F. now & supposed
to get up to 86 – WARM!

Gas prices are in the ‘decent’ range: $2.33/9 –
I read in our local paper that gas prices around
here are the lowest they’ve been in many years.
YAY!

Right now I’m happy I’m home in my nice
air conditioning with no particular plans for
the day other than making dinner later.

Enjoy your day;

Hugs;

Pammie

Time to ENJOY LIFE!

It’s looking like another beautiful day here – in the mid 70’s & sunny! So far this week my babysitting has been rather easy (I say that quietly – I’m happy with seeing the little guy but rather enjoy a LITTLE sitting rather than 8+ hour days, back to back). The other grandfather is currently in the hospital as of Saturday – they think he had another stroke but can find no signs of it so they’re running tests. I feel really bad for the grandmother & daughter (my oldest son’s girlfriend & Mom to the baby) – they have enough stress in their lives so this just added more. Grandfather has had a history of strokes and has been losing weight (15 lb. in a little over a month) so they think he also has a slow bleed somewhere, hence why they’re keeping him at the hospital for testing. I only babysat Tuesday 2:30 – 5, so that was easy and the baby was in a great mood. Tuesday was Knit/Crochet Night, last night was special needs group. THIS SATURDAY the knit group talked me into arranging something new for us; this Saturday is NATIONAL KNIT IN PUBLIC DAY! We’re going to meet on Panera Bread’s patio at 10 a.m. and just do what we all love – KNIT (and I included our crocheters, too). Not sure just how many we’ll have (I’m guessing maybe 3?) and I’m not planning on staying long (maybe an hour?) but it’s all open-ended, so we’ll see. Currently still plodding ahead with the blue ‘Tassel stitch’ baby blanket and started another multi-color blue/white/lime green blanket in the stitch I did last (It’s from the Linus Project – another charity that collects blankets and, NO-I only borrowed their pattern, not joining another charity project group – that would be a little too much for me). I’m ‘trying’ to get my knit items delivered – need to take 40 baby hats to local hospital and about 5-6 blankets to Crisis Pregnancy Center’s mobile unit (they are a little hard to coordinate delivery times for – they are a mobile unit that travels all over; we’re looking at next week some time).

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

Hawaiian Cheesecake Salad

8 oz. cream cheese
1 (3.4 oz) pkg. instant cheesecake
pudding mix (unprepared)
1 C. International Delight French
Vanilla (coffee) Creamer
1 lb. strawberries, hulled/sliced
4 mandarin oranges, peeled/
sectioned
1 (20 oz) can pineapple tidbits,
drained
3 kiwi, peeled/cut into half moons
2 mangoes, cut into bite-sized
chunks
1 banana, cut into circles
juice of 1/2 lemon

In medium (tall) bowl-poster
uses 8 C measuring cup) using
elec. mixer, whip cream cheese
until smooth. Add dry pudding
mix – beat until well combined.
With mixer on Low, slowly add
creamer to cream cheese mix –
about a tablespoon at a time –
mix until it becomes smooth &
all of creamer has been combined
into cream cheese – repeat until
all creamer has been used – whip
until smooth. In large bowl,
combine strawberries, oranges, pine-
apple, kiwi & mango. Add cheese-
cake mixture to fruit & gently
fold together. In small bowl combine
banana & lemon juice – toss until
well coated, draining any excell
lemon juice. Gently fold banana
into cheesecake salad. Chill until
ready to serve or serve immediately.
Serves 16

NOTE: Do not pour all of creamer into
cream cheese mixture at once – it will
get clumpy & no matter how long you
beat it, it will stay that way.

Recipe can be made ahead: Prepare
cheesecake mixture & refrigerate in
bowl. Mix all of fruit in large bowl &
refrigerate. Before serving, drain any
excess liquid from fruit then fold into
cheesecake mixture.

(recipe: theslowroasteditalian.com)
———————————

Asiago Chicken Pasta w/Sun-dried
Tomatoes & Spinach

1/3 C. sun-dried tomatoes (with oil)
2 T.) (comes in a jar)
1 lb. chicken breasts, sliced in half &
chopped
3 cloves garlic, minced
salt
paprika
1 C. Half & Half
1/4 tsp. salt
1 C. asiago cheese, grated
8 oz. box penne pasta
2 C. fresh spinach leaves

If sun-dried tomatoes are too big,
chop into smaller bites. Heat 2 T.
olive oil with tomatoes & garlic in
skillet over medium heat. Add
chopped chicken – generously
season chicken in skillet with salt &
paprika – cook until chicken is cooked
through completely. To skillet add 1 C.
Half & Half & 1/4 tsp. salt – bring to boil.
Add grated Asiago cheese & stir about
30 seconds to melt cheese. Reduce heat
to simmer & continue stirring to make
sure all cheese melts. If sauce is too thick,
add another 1/3 C. Half & Half & stir.
Taste sauce – add more salt, if needed. Cook
pasta accordg. to pkg. directions – drain/
rinse. Add past to sauce. Add spinach & mix
well. On Low simmer, cover with lid & let
pasta sit to allow spinach to wilt. After
spinach has wilted, stir everything together
to combine – taste & adjust seasonings if
needed. Serves 4

(recipe: yummly.co)
—————————————-

Taco-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1/2 C. mild salsa
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt, to taste
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1 (4 oz.) can tomato sauce
1/4 C. water
1/2 C. Mexican-blend shredded
cheese
1/4 C. chopped scallions or cilantro,
for topping

Bring large pot of salted water to
boil.
Preheat oven 400 degrees F.
Place 1/4 C. salsa in bottom of
large baking dish. Using a small
spoon or melon baller, hollow out
centers of zucchini halves, leaving
1/4 inch thick shell on each. Chop
scooped out flesh into small pieces
& set aside 3/4 C.  to add to taco
filling (squeeze excess water out
using a paper towel) – discard
rest of flesh or using in another
recipe. Drop zuccini halves in
boiling water & cook 1 minute –
remove from water. Brown turkey
in large skillet, breaking up pieces
while cooking; when meat is no
longer pink, add spices & stir well.
Add onion, bell pepper, reserved
zucchini flesh, tomato sauce & water-
stir then cover & simmer on Low
20  minutes. Using a spoon, fill
hollowed zucchini ‘boats’, dividing
filling equally, about 1/3 C. per
half, pressing mixture into boats
firmly. Top each with 1 T. shredded
cheese. Cover with foil & bake 35
minutes until cheese melts &
zucchinis are cooked through. Top
with scallions & serve with salsa
on the side. Serves 4

(recipe: skinnytaste.com)
——————————
Garlicky Shrimp Alfredo Bake

10 oz. penne pasta
3 T. butter, divided
3 cloves garlic, minced
1 lb. medium or large shrimp,
peeled/deveined
3 T. chopped fresh parsley, divided
2 T. flour
3/4 C. milk
1/4 C. chicken broth
1 C. shredded mozzarella cheese,
divided
1/4 C. plus 2 T. freshly grated
Parmesan cheese, divided
fresh ground black pepper
2 large tomatoes, chopped (about 1 C.)

Preheat oven 350 degrees F.
In large pot salted water cook pasta
accordg. to pkg. directions for al dente;
drain & return to pot. In large oven-
proof skillet over medium heat, melt
1 T. butter; add garlic, shrimp & 2 T.
parsley – season with salt. Cook until
shrimp is pink & no longer opaque,
2 minutes per side. Transfer shrimp
to a plate (keep juices in skillet)
Add remaining 2 T. butter to skillet
& let melt; add flour & whisk until
golden, 1-2 minutes. Add milk &
chicken broth – bring to simmer.
Stir in 3/4 C. mozzarella & 1/4 C.
Parmesan cheese until creamy –
season with salt/pepper. Return
shrimp to skillet; add tomatoes &
cooked pasta – toss until combined.
(add more milk if mixture is too
thick). Sprinkle with remaining
1/4 C. mozzarella & 2 T. Parmesan
& bake until melty, 5-7 minutes.
Place under broiler 2-3 minutes
until top is golden (watch carefully
so it doesn’t burn). Garnish with
remaining T. parsley & serve.
Serves 4

(recipe: delish.com)
——————————-

Farmers Market Summer Crockpot Stew


1 (2 lb.) beef chuck roast, cut into
1/2 inch cubes
1/3 C. flour
3 T. olive oil
2 C. sliced carrots
3 ribs celery, diced
3 C. russet potatoes, diced into 1/2
inch pieces
1 large onion, roughly chopped
4 cloves garlic, minced
1 (28 oz) can diced tomatoes
4 C. water
1 T. balsamic vinegar
1 tsp. Italian seasoning
2 T. minced fresh parsley
salt/pepper, to taste

In large bowl combine beef cubes & flour,
mixing well to coat. In medium saucepan
over medium-high heat, saute beef in oil,
stirring occasionally until beef is slightly
browned, 5-10 minutes (beef will not be
entirely cooked). Place beef in crockpot;
add carrots, celery, potatoes, onion, garlic,
tomatoes, water, vinegar & seasonings –
stir to combine. Cover & cook on Low
5-6 hours. Season with salt/pepper before
serving. Serves 8-10

NOTE: Stew will keep, refrigerated, up
to 4 days

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

Loaded Macaroni Salad


8 oz. shell macaroni
4 eggs, hard-boiled/chopped
4 sweet pickles, chopped
2 oz. pimento, diced
6 oz. black olives, sliced
1 medium onion, chopped
3 T. balsamic vinegar
1 C. mayonnaise
1 tsp. seasoned salt
1/2 tsp. pepper
1 T. Dijon mustard
1/4 tsp. paprika

Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Place cooked macaroni
in large bowl with eggs, pickles,
olives, pimentos & onion. In small
bowl mix vinegar, mayonnaise, salt/
pepper, paprika & mustard – pour
over macaroni mixture & mix
thoroughly. Chill at least 1 hour
before serving.

(recipe: recipelion.com)
———————————-

Chicken Alfredo Roll Ups

9 lasagna noodles
1 (14.5 oz) jar Garlic Alfredo
sauce
1 lb. cooked, shredded chicken
1/2 tsp. oregano
1 tsp. garlic salt
2 C. shredded Mozzarella cheese

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. Pour 1/2 C. Alfredo
sauce on bottom of pan & spread
out. Cook lasagna noodles until
al dente (do not over cook them
as they will be baked, also). Drain
& rinse noodles with cold water.
While they are cooking mix 1 C.
Alfredo sauce, 1 C. Mozz. cheese,
chicken, garlic salt & oregano in
a bowl. Lay out cooked noodles &
blot water off with paper towel.
Spread 1/9 of chicken mixture on
a noodle – roll up  & place, seam
sides down in pan – repeat with
remaining noodles & sauce. Pour
rest of Alfredo sauce on top &
top with remaining cheese. Bake
30 minutes. Serves 4-5

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

Mini Muffin Tin Lasagnas
(appetizer)

1 large egg, lightly beaten
1 (15 oz) carton ricotta cheese
2 C. shredded Italian cheese blend,
divided
1 T. olive oil
24 wonton wrappers*
1 (24 oz) jar garden-style pasta
sauce
minced fresh parsley (optional)

Preheat oven 375 degrees F.
In bowl mix egg, ricotta cheese &
1 1/4 C. Italian cheese blend.
Generously grease 12 muffin cups
with oil; line each with a wonton
wrapper. Fill each with 1 T. ricotta
mixture & 1 1/2 T. pasta sauce. Top
each with a second wrapper, rotating
corners & pressing down centers.
Repeat ricotta & sauce layers. Sprinkle
tops with remaining cheese blend. Bake
20-25 minutes until cheese has melted.
If desired, sprinkle tops with parsley.
Makes 6 servings.

*You can find wonton wrappers in most
grocery stores in the refrigerated section
of the vegetable/fruit aisle

(recipe: tasteofhome.com)
——————————–

Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil (poster used vegetable)

Frosting:
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with
juice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In large bowl
combine cake mix, eggs, oil &
crushed pineapple with juice;
mix well & pour into prepared
pan. Bake 25-30 minutes until
a toothpick inserted into center
of cake comes out clean. Allow
to cool completely on wire rack.
In medium bowl fold Cool Whip,
pudding mix & crushed pineapple;
spread over top of cooled cake.

NOTE: Poster reserves a small
amount of pineapple to sprinkle
on top of frosting at the end

(recipe: belleofthekitchen.com)

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

Not much else new around here, gas
prices are staying the same ($2.49/9).

Hope you are enjoying a lovely day –

Hugs;

Pammie

Memorial Day

The Day we remember those who died in service to our country

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

It’s a beautiful day out there – sunny, slight breeze and supposed to get up to around 76 degrees – perfect for those who are planning outdoor activities. With that said, here’s more picnic/family gathering type recipes!

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

No-Bake Crispy Peanut Butter Squares

1 C. smooth peanut butter
1/4 C. butter or margarine
1/2 C. brown sugar, packed
1/2 C. corn syrup
1 tsp. vanilla
pinch salt
2 C. corn flakes cereal
1 C. crispy rice cereal
8″ square baking pan, lightly greased

In saucepan over Low heat, stir peanut
butter, butter, brown sugar & corn
syrup until blended & smooth – remove
from heat & stir in vanilla & salt. In
large bowl mix cereals; add peanut
butter mixture & mix well. Press evenly
into prepared pan. Chill 6 hours until
firm; cut into squares. Makes 16 squares

(recipe: cookstr.com)
——————————–

Spicy Grilled Peel & Eat Shrimp

GRILL

1 T. lemon juice
zest from half lemon
4 T. softened butter
3 T. crushed hot peppers
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 T. fresh garlic, minced
2 lb. 16-20 shell-on raw shrimp
(look for deveined) *
2 T. minced fresh parsley,
(optional garnish)

In food processor or blender, place
lemon juice, zest, butter, hot
peppers, paprika, cumin, black
pepper & garlic – puree to a smooth
consistency. Using a small spoon,
scrape some of mixture along outside
edge of shrimp (where vein would be)
UNDER shell. Rub remaining mixture
over all shrimp so mixture is all over
each piece & in center cut. Refrigerate
shrimp at least 1/2 hour – preheat
grill to High heat.

Place shrimp on grill & grill a few
minutes on each side until cooked (no
need to oil grill grates). Do no overcook.
Makes 36 shrimp

*If shrimp are not deveiend, run a
sharp knife around outside curve of
each shrimp but leave the shell
on & remove the vein.

(recipe: afamilyfeast.com)
————————————
Simple Cucumber Salad

1 large English cucumber,
sliced thin
2 tsp. cider vinegar
2 tsp. white vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1 1/2 T. olive oil
2 T. fresh dill fronds, finely
chopped

Place sliced cucumber in medium
bowl. In small bowl whisk both
vinegars, salt/pepper, mustard &
sugar – while whisking, slowly
drizzle oil to form the vinaigrette.
Taste & adjust salt to your liking.
Add dressing to cucumbers along
with fresh dill & gently toss to
combine. Serve immediately.
Serves 4-6

(recipe: afamilyfeast.com)
——————————–
Spring Vegetable/Egg Casserole

2 T. olive oil
1 white onion, diced
1 large carrot (or 1 C. baby carrots)
peeled/diced
1 lb. asparagus, cut on diagonal into
bite-sized pieces
4 oz. sugar peas, halved
4 C. broccoli florets, chopped (about
1 medium head broccoli)
2 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 pint cherry tomatoes, halved
4 oz. feta cheese crumbles
12 large eggs, whisked
1/2 C. milk
salt/pepper

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Heat 1 T. oil in
large saute pan over medium-
high heat; add onion & saute
4-5 minutes until soft & trans-
lucent. Add remaining 1 T. oil,
carrot, asparagus, snap peas,
broccoli & garlic – stir to combine.
Continue cooking 8-10 minutes,
stirring occasionally, until veggies
have softened & cooked through.
Add mushrooms & cherry tomatoes –
stir 3-4 minutes. Transfer half of
mixture to prepared dish & spread
in even layer. Sprinkle top evenly
with half of feta; repeat with rest
of veggies followed by rest of feta.
In separate bowl whisk eggs & milk
plus a generous pinch of salt/pepper
until combined – pour evenly over
veggies in dish. Bake 30-40 minutes
until a toothpick inserted in middle
of casserole comes out clean. Serve
immediately. Serves 12

NOTE: If you would like to prepared
this in advance: prepare casserole,
cover & refrigerate up to 1 day before
baking. At time of baking, remove cover,
let casserole rest at room temperature
while oven heats, then bake as directed.

(recipe: yummly.co)
—————————————-

Summer Strawberry Crepes

8 slices white bread, crusts cut off
1 quart strawberries, washed/hulled &
diced
1 (8 oz) pkg. cream cheese, softened
1/2 C. Greek yogurt, any flavor
2 T. sugar
3 eggs
2 T. Half & Half

Using a rolling pin, roll bread completely
flat & thin. Mix cream cheese, yogurt &
sugar in a bowl, whisking lightly. Spread
flattened bread with cheese mixture –
sprinkle a bit of the berries in a thin line
near edge of each bread slice & roll bread
over berries & continue to roll up – continue
with rest of bread/berries. Whisk eggs &
Half & Half. Heat a saute pan over medium
heat & spray lightly with nonstick spray. Roll
bread rolls in egg mixture & place in pan, edge
sides down. Saute on all sides until brown. Remove
to a plate, spoon some of the cheese mixture over
centers of each & sprinkle tops with more
strawberries. Serve warm. Serves 8

(recipe: modernchristianhomemaker.com)
———————————————

7-Layer Salad

1/2 head iceburg lettuce
2 C. baby spinach and/or
baby kale
1 C. diced tomatoes
6 hard boiled eggs, diced
or sliced
6 sliced green onions (save
1 T. for garnish)
8 sliced bacon, cooked/crumbled
roughly
1 1/2 C. frozen peas
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
1 tsp. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 T. fresh dill, chopped

Dressing:
Combine Greek yogurt, mayonnaise,
sugar, salt/pepper/dill – whisk to
combine.
In bottom of large bowl arrange
lettuce, then a layer of spinach &
kale. Arrange tomatoes on top of
spinach/kale. Layer boiled eggs on
top of tomatoes followed by a
layer of bacon then add frozen
peas on top of bacon. Spread
dressing evenly over top & sprinkle
top with dill garnish & green onions.

NOTE: Additional toppings, if desired:
shredded Cheddar cheese, frozen
corn kernels, sliced/chopped cucumber,
chopped red onion

(recipe: ehow.com)
—————————————

Tuscan Tortellini Salad

1 lb. cheese tortellini (fresh)
1/4 C. olive oil
2 T. balsamic vinegar
1/2 tsp. kosher salt
fresh ground black pepper
4 slices prosciutto, chopped
1/2 C. baby spinach
1/2 C. sun-dried tomato, chopped
1/4 C. Parmesan cheese, shredded

In large pot boiling salted water
cook tortellini accordg. to pkg.
directions; drain & transfer to large
bowl.
Dressing:
Whisk olive oil, bals. vinegar, salt &
pepper. Add prosciutto, spinach,
sun-dried tomato & dressing to
bowl with tortellini & toss until
well combined. Garnish with
Parmesan cheese. Serves 8

(recipe: delish.com)
——————————-

Garlic Cheddar Quick Bread


3 C. flour
4 tsp. baking powder
1 C. sharp Cheddar cheese,
shredded
1/4 C. sugar
2 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1 1/2 C. milk
1/4 C. canola oil
1 egg

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl whisk flour,
baking powder, sugar, garlic
powder & Ital. seasonings. In
another bowl mix milk, egg &
oil until well combined; fold in
cheese. Pour mixture into
prepared pan (if desired
sprinkle a little additional
Italian seasoning on top)
Bake 45 minutes to 1 hour.
Let bread cool approximately
15 minutes before cutting.
Makes 1 loaf

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

Easy Taco Bake

1 lb. ground beef
1 pkg. taco seasoning mix
2/3 C. water
(Fritos) Chili cheese corn chips
1 can Cheddar cheese soup
1/2 C. milk
8-12 oz. shredded mozzarella
cheese – topping

Preheat oven 350 degrees F.
In skillet brown ground beef then
add taco seasoning & water (as
per seasoning packet – cook per
directions on packet). Cover the
bottom of a 9 X 9″ baking pan
with Fritos & top with taco meat.
In saucepan, heat soup & milk
until smooth then pour over taco
meat. Spread cheese on top of pan
& bake 10-15 minutes.

(recipe: 77easyrecipes.com)
——————————-

Crockpot Corn/Bacon/Jalapeno
Popper Dip
  (uses 3 qt. crockpot)

16 oz. cream cheese, softened/
cubed
1 C. mayonnaise
4 oz. canned green chilies,
drained/chopped
4 oz. canned jalapeno chilies,
drained/chopped
1/2 c. Mexican cheese blend,
shredded
1/2 C. mozzarella cheese, shredded
1 C. panko bread crumbs
1/4 C. Parmesan cheese, grated

In small (3 qt) crockpot mix
first 6 ingredients. Cover &
cook on Low 1 hour, stirring
occasionally. In small bowl mix
bread crumbs & Parm. cheese;
sprinkle over top of cooked
dip. Serves 10

(recipe: crockpotladies.com)
———————–

The Perfect Lemon Dessert

Crust:
1 C. butter, softened (but not
room temp)
2 C. flour
1/4 C. sugar
1/2 C. pecans, chopped small

Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese
1 C. powdered sugar

Pudding Layer:
2 small boxes lemon pudding mix
3 1/2 C. cold milk
1 (16 oz.) tub Cool Whip, thawed

fresh lemon zest – garnish (optional)

Preheat oven 350 degrees F.
Stir crust ingredients together using
a fork; press into bottom of 9 X 13″
baking dish & bake 15-20 minutes
until light golden brown. Remove
from oven & cool completely.

Beat cream cheese & sugar until creamy
& smooth; spread over cooled crust. Whisk
together pudding mixes & milk then allow
to sit 5 minutes to thicken – spread on top
of cream cheese layer. Cover & refrigerate
1 hour.
Spread Cool Whip on top & cut into 18-24
pieces – garnish with fresh lemon zest, if
desired.

(recipe: tasteerecipe.com)

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

Hope you have a safe & fun holiday –
relax & enjoy the day!

Hugs;

Pammie

and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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

No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

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

5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
——————————

Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
———————————
Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
—————————————
Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard (or Creole)
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
pepper, thinly sliced into rings
(optional garnish)

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

(recipe: palatablepastime.com)
———————————–
Watermelon Lemonade

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
——————————
4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

(recipe: palatablepastime.com)
———————————

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie

Very Quick Post

The next two days I will be babysitting my 2 1/2 mo. old grandson for 8 hours + so will not have time to blog; am attempting to throw together a quick one for you.

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

Tropical Jell-O Pretzel Salad

Crust:
2 C. crushed pretzels
3/4 C. melted butter
3 T. sugar

Filling:
1 (20 oz) can crushed pineapple
(do NOT drain)
1 (3 oz) box Coconut Cream pudding
mix
1 (8 oz) tub Cool Whip, thawed*

Topping:
1 (3 oz) box orange Jell-O
1 C. boiling water
3 (11 oz, ea) cans mandarin oranges,
drained

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine crushed
pretzels, sugar & melted butter in
pan – gently stir to combine &
spread around pan evenly. Bake
10 minutes & cool completely.
Pour entire can of crushed pineapple
(with juices) in a medium bowl;
sprinkle coconut pudding mix on top
& stir until completely incorporated.
Fold in Cool Whip & transfer to dish,
spreading on top of baked pretzels,
making sure to reach all edges.
Refrigerate while mixing Jell-O.
Combine 1 C. boiling water with
box of Jell-O; stir until completely
dissolved – let stand 10-15 minutes
until Jell-O cools slightly. Pour on top
of pineapple layer. Arrange mandarin
orange slices to cover entire surface.
Cover & refrigerate at least 3-4 hours
until completely cooled & set. Cut
into squares to serve & refrigerate
leftovers.

*You can substitute 2 C. whipped
cream in place of Cool Whip

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

Easy Pork Chop Casserole

4 pork chops (or chicken breast
or thighs)
1 can cream of mushroom soup (can
also use cream of celery or chicken)
1 packet dry onion soup mix
1 C. rice
2 C. water
1/2 C. frozen peas
1 C. broccoli pieces
paprika – to taste
seasoning salt – to taste
garlic powder – to taste
black pepper – to taste

Preheat oven 350 degrees F.
Mix soups, water & rice in a small
bowl & pour into a 9 X 13″ baking
dish. Add vegetables & mix to combine.
Place chops on top of mixture & season
with spices recommended then cover
with foil. Bake 60 minutes until chops
are cooked through. Remove foil &
return to oven to bake 15 minutes
more – just to brown top a bit.
Serves 4

(recipe: learningtheropesonerecipeatatime.)
———————

Hot Broccoli/Cheese Dip

1 (8 oz) pkg. cream cheese,
softened
1 C. sour cream
1 envelope dry Italian
salad dressing mix
1 (10 oz) pkg. frozen chopped
broccoli, thawed, well drained
1 (8 oz) pkg. shredded Cheddar
cheese, divided

Preheat oven 350 degrees F.
Beat cream cheese, sour cream &
dry dressing mix in large bowl
using elec. mixer until well
blended. Add broccoli & 1 1/2
C. Cheddar, stir in gently. Spread
mixture into a 9 inch pie plate.
Bake 20 minutes then sprinkle
top with remaining Cheddar cheese.
Bake 5 minutes more until cheese
is melted. Serve with crackers for
dipping. (Makes 32 servings, 2 T.
each)

(recipe: Kraftrecipes.com)
————————–

Saucy Foil-Pack BBQ Ribs
(grill)

3/4 C. BBQ sauce (your choice)
2 T. orange marmalade
2 tsp. hot pepper sauce
4 lb. Pork baby back ribs

Heat grill to medium-high heat.
Mix BBQ sauce, marmalade &
pepper sauce until blended. Place
half the ribs in single layer in
center of large sheet of heavy-duty
foil. Bring up long sides of foil;
double fold both short ends of
foil to seal, leaving top open.
Add 1/4 C. water (or 1 ice cube)
to packet through top opening.
Double fold top to seal packet,
leaving room for heat circulation
inside. Repeat with remaining
ribs. Grill 45 min – 1 hour until
ribs are done. Remove ribs from
foil packets; return ribs to grill;
brush with BBQ sauce mixture.
Grill 15 minutes, turning &
brushing occasionally with
remaining sauce. Serves 8

(recipe: kraftrecipes.com)
————————

Easy Baked Meatballs

1 lb. lean ground beef
2 eggs beaten with 1/2 C.
milk
1/2 C. grated Parmesan cheese
1 C. Panko or regular bread-
crumbs
1 small clove garlic, minced
1/2 tsp. oregano
1 tsp. salt
fresh ground black pepper
1/4 C. minced fresh basil

Preheat oven 350 degrees F.
Mix all ingredients together in
large bowl. Form into golf ball-
sized meatballs & place on a
baking sheet. Bake 30 minutes.

(recipe: 77easyrecipes.com)
—————————–

Crockpot Chicken Parmesan

2 large chicken breasts (or 4 small)
3 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 tsp. salt
2 tsp. sugar
1 tsp. granulated garlic
1/2 tsp. onion powder
6 slices mozzarella or provolone cheese
1 (28 oz) can tomato sauce
2 T. olive oil
3/4 C. bread crumbs
1-2 eggs (poster used 2 medium)
salt/pepper, to taste

Optional: angel hair pasta

Add 2 T. olive oil to bottom of crockpot.
In small bowl whisk eggs until beaten.
In medium bowl add bread crumbs, Parm.
cheese, pepper/salt – stir until combined.
Dredge chicken in egg mixture, then in
bread crumb mixture, coating both sides
of chicken – place chicken in crockpot. In
medium bowl stir tomato sauce, Ital.
seasoning, salt, sugar, gran. garlic & onion
powder – pour over chicken. Layer mozz.
cheese on top; add more cheese if you
want. Cover & cook on Low 4-5 hours
until chicken is done. Serve with cooked
pasta of your choice – garnish with more
cheese, if desired. Serves 4

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

Puff Pastry Bacon Twists
(appetizers)

1 (17.3 oz) pkg. (2 sheets) puff
pastry sheets, thawed
1 egg, beaten
1 medium fresh jalapeno, seeded/
minced (2 T.)
1 heaping Cup Pepper Jack cheese,
shredded
12 strips bacon (3/4 lb)
1/2 C. brown sugar
1 tsp. ground coriander
1/2 tsp. ground cumin

Preheat oven 375 degrees F.
Lay 2 sheets pastry on cutting board
with long end running left to right
& brush lightly with beaten egg.
Sprinkle 1 T. minced jalapeno over
each sheet. Divided shredded cheese
between each sheet, covering the
surface right to edges. Using palm of
your hand, press cheese into pastry
so it holds in place. Take back side
of dough & fold over to meet the
edge closest to you & pinch the seam
closed. Pat top so the top & bottom
adhere to each other. Using a sharp
knife or pizza cutter, cut in half,
front to back then cut each half in half
then each quarter into thirds. You will
have 12 folded half inch strips – repeat
for second sheet. Line 2 sheet pans with
foil then place a baking rack on each.
Spray racks with nonstick spray. Twist
each piece of dough strips two full
turns & place back on board. Cut each
piece of bacon in half (long way) so
you have 24 long strips. Take each
pastry twist & wrap each with a long
strip of bacon – place back on board.
In small bowl mix brown sugar, coriander
& cumin – stir to combine then pour onto
a plate or platter. Roll each bacon wrapped
pastry in mixture & place 12 on each racked
sheet pan. Bake 25 minutes, rotate pan &
bake another 25 minutes. (Ovens vary
in heat so check for doneness at 40 & 45
minutes – poster’s took exactly 50 minutes)
Cool on rack & serve. Makes 24

(recipe: afamilfeast.com)
—————————————
Creamy Roasted Tomato/Bacon Dip
(uses oven & grill)

1 lb. bacon
1 C. diced onion
2 T. fresh garlic, minced
2 (14.5 oz,ea) cans (Hunts) Fire
roasted diced tomatoes
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 tsp. dry thyme
1 tsp. dry oregano
1 (8 oz) tub softened whipped
cream cheese
1 C. Colby-Jack cheese, shredded
1/2 C. Romano cheese, grated
1 baguette
2 T. olive oil

Preheat oven 425 degrees F.
Cook bacon until crisp – reserve
2 T. bacon fat (discard rest) Cut
cooked bacon into small pieces or
crumble by hand.
Reheat 2 T. bacon fat over medium-
high heat & add onions – cook 3
minutes then add garlic. Cook 1
more minute then add both cans
tomatoes (with juice) as well as
all spices. Stir once then place pan
in oven & roast 30 minutes, stirring
once halfway through cooking time.
Remove from oven & lower oven
heat to 375 degrees F.
While tomatoes are roasting, mix
cream cheese, Colby & Romano
cheeses in medium bowl – mix in
all but 1/4 C. crumbled bacon. Pour
roasted tomato mixture in a casserole
dish & spread cheese/bacon mixture
on top. (does not need to be spread
to edges) Bake 45 minutes uncovered.

While mixture is baking, slice baguette
in half then slice into half-inch slices.
Brush both sides with oil & grill on a
ribbed grill pan a few minutes on each
side. Remove dip from oven, sprinkle
top with rest of crumbled bacon &
serve with toasted baguette slices.
Serves 8-10

(recipe: afamilyfeast.com)
—————————

Crockpot Baked Beans

2 (28 oz, each) cans Bushs
original baked beans
1 lb. ground beef, cooked/
drained
7 slices bacon, cooked/sliced
1 green bell pepper, diced
1 medium sweet onion, diced
3 T. brown sugar
1/4 C. ketchup
2 T. mustard
1 (1 oz) pkt. taco seasoning mix
1 T. hot sauce (optional)

Pour all ingredients into crockpot.
Cover & cook on Low 7-8 hours (Try
not to open lid during cooking time)
Serves 10+

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

Spicy Caramel Frosted Brownies

1 C. butter, melted
2 1/4 C. sugar
1 1/4 C. cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
5 eggs
1 T. vanlla
1/2 tsp. cinnamon
1/2 tsp. espresso powder (optional)
1 1/2 C. flour

Frosting:
1/2 C. butter
1/2 C. brown sugar
1/4 C. evaporated milk
1 tsp. vanilla
1/2 tsp. Chipotle chili powder
2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In large microwave-
safe bowl melt butter. Stir in sugar
until shiny; stir in cocoa powder,
salt & baking powder; combine
completely. Stir in eggs, one-at-a-
time, mixing well after each addition.
Add cinnamon & espresso powder
(if using). Slowly mix in flour,
stirring until smooth & completely
combined; pour into prepared pan.
Bake 28 minutes until a toothpick
inserted into center comes out
clean and edges have set. Let cool
completely in pan.
Frosting:
Melt butter in a saucepan over medium-
low heat. Stir in brown sugar & milk, stirring
to combine. Remove from heat. When
cool, stir in vanilla & chili powder. Whisk
in powdered sugar until fluffy & smooth –
spread over cooled brownies.

(recipe: lemonsforlulu.com)

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

Last night was Knit/Crochet night and we had
16 lovely ladies – one of which was my good
friend Mary (Momma); she came at the behest
of another mutual friend and former co-worker
at the Telephone Company we both worked at
many years ago. It was great seeing those two
ladies be able to catch up on their lives. I guess,
if I had to give a reason why I started & run my
knit group, the fact that people can get together
& enjoy each other’s company while working on
a craft (knitting or crochet) they both like is the
basic reason. Meeting new friends, learning new
ideas/tips/techniques are also mixed up in there
somewhere, too. Our group now ranges in age
from Katie, age 10, to one of our older ladies (right
now I’m not exactly sure who tops that group) but
the top age is somewhere around 85 (might be
higher, I’m not sure).  It’s great to see all of them
happily chatting away while also working on
something they brought – makes it all worth it!

Our gas prices are ‘dancing’ again: were $2.59/9
then went to $2.53/9 (I filled up) – a little later that
same day they dropped to $2.49/9 – ugh…

Still fighting the “creeping crud” I have; broke down
& went to doctor’s Monday (constant coughing,
really raw throat,feels like it’s in my ears, fatigue,
tons of sleeping with really strange dreams) –
both doctors checked me out & said it’s not Strep
(which is why I went, since I do babysitting – didn’t
want to pass that on). Ended up saying they both
think it’s something seasonal –
take an antihistamine, use a throat spray, Ibuprofen
for pain (no it’s not in my ears) – SIGH! Basically – go
home – it will eventually go away…SIGH! Oh well,
I tried. Tried sucking on a Cepacol lozenge – YUCK!
Yes, it kind of numbed my throat but the taste was
not worth the effort. I babysit the next two days
so hoping I have the strength/energy for that –
we’ll see. It’s not as busy this week as last, so
that’s good.

Hoping you are in good health and able to
enjoy this time of year. Our weather is a bit
on & off between warm (in 70’s) then back
to 50/60’s & cloudy with some rain. I know
it will eventually even out – I’m just glad it’s
not really hot (as son’s house I babysit at
does NOT have air conditioning!).

Hugs;

Pammie

Happy Cinco de Mayo!

This was not a planned post, it just happened to fall on Mexico’s Fifth of May celebrations; “the date is observed to commemorate the Mexican Army’s  victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.” (during the Franco-Mexican War; quote from Google) Since most of us like (or love) SOME form of Mexican cuisine, I thought I’d post some tasty Mexican recipes for you today. (Mind you, these are NOT authentic – just simple & tasty)

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

Easy Speedy Taco Bake

2 lb. ground beef (or turkey)
1 C. diced onion
2 tsp. minced garlic
2/3 C. water
4 T. taco seasoning mix
1 can black beans, drained/
rinsed
1 (4 oz) can chopped green chilies
1 C. shredded cheese, divided
(poster used Mexican blend)
2 eggs, lightly beaten
1 C. milk
1 1/2 C. Bisquick baking mix

For Serving:
sour cream,  shredded lettuce,
chopped tomatoes, sliced black
olives, shredded cheese, salsa

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large skillet
brown meat over medium heat
until no longer pink; drain. Add
chopped onion, garlic, water &
taco seasoning; bring to boil &
reduce heat. Simmer until onions
have softened, about 5 minutes.
Stir in beans & green chilies.
Transfer meat to prepared dish &
sprinkle with 1 C. cheese. In large
bowl, combine Bisquick, eggs &
milk until moistened; pour
mixture over meat mixture evenly.
Bake 20-25 minutes until top is
lightly browned & a toothpick
inserted into center comes out clean.
Top with sour cream, cheese, lettuce,
tomatoes, olives, salsa,

(recipe: kitchenmeetsgirl.com)
————————–
Mexican Stuffed Shells

1 lb. ground beef
1 pkt. taco seasoning mix
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 C. salsa
1 c. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack
cheese
3 green onions, chopped
1 (or more) C. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ (or larger) baking
dish with nonstick spray (pan
needs to be large enough to hold
16 stuffed JUMBO shells)
Brown beef in skillet & season
with taco seasoning mix (accordg.
to pkg. directions). Mix in cream
cheese; simmer, covered, until
cream cheese melts – stir & let cool.
Cook shells accordg. to pkg.
directions. Pour salsa into bottom
of prepared dish & spread around.
Stuff shells with beef mixture &
arrange in baking dish over salsa.
Pour taco sauce over shells &
cover with foil. Bake 30 minutes.
Remove from oven, top with shredded
cheeses & bake 10-15 minutes longer,
uncovered. Top with green onions &
sour cream & serve.

(recipe: 77easyrecipes.com)
——————————-

Taco Cornbread Casserole

1 (8 1/2 oz) pkg. cornbread/
muffin mix
1 egg
1/3 C. milk
3 C. hamburger

1 pkg. taco seasoning mix
(water for mix – accordg. to
pkg. directions)

1 can black beans, drained/
rinsed
1 (8 oz) C. sour cream
1 C. shredded Colby Jack,
Cheddar or Mexican cheese/
divided
1/2 C. chopped onion
1 medium tomato, chopped
1 C. shredded lettuce
1 can sliced ripe olives (optional)

Preheat oven 350 degrees F.
In large bowl mix cornbread mix,
egg & milk until well blended. Spray
8 X 8″ baking dish with nonstick spray.
Spread cornbread mixture into pan,
spread evenly & bake 15 minutes.
Taco meat: Cook hamburger in skillet;
drain & add taco seasoning mix & water
(as per pkg. directions).
Mix cooked taco meat & black beans;
layer over cornbread. In a bowl mix
sour cream, 3/4 C. cheese & onion-
spread over meat mixture. Bake
20-25 minutes. Remove from oven,
top with tomatoes, lettuce &
1/4 C. cheese – serve.

(recipe: 77easyrecipes.com)
——————————-

Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice,
uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless
chicken breasts (1 lb)
1 green bell pepper cut into strips
1 red bell pepper, cut into strips
1/2 C. chunky salsa
1/2 C. Mexican-style shredded
taco cheese

Preheat oven 400 degrees F.
Tear off 4 large sheets heavy-duty
foil – then fold up all sides to form
a 1 inch rim – spray with nonstick
spray. Combine rice, water & taco
seasoning; spoon onto foil & top
with remaining ingredients. Bring
up sides of foil & fold to make 4
packets. Place packets in a 15 X
10 X 1 inch pan. Bake 30-35 minutes
until chicken is done (165 degrees F.)
Cool 5 minutes then cut slits in
foil to release steam before
opening. Serves 4

(recipe: kraftrecipes.com)
——————————-
Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. taco seasoning mix
6 large flour tortillas
1 can refried beans (regular size)
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream (8 T.)

Preheat oven 350 degrees F.
Brown beef & onion in skillet; drain
fat. Add taco seasoning; stir in refried
beans. Mix soup & sour cream in a
separate bowl & spread half of mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over mixture in
dish. Place half of meat/onion mixture
on top, add a layer of cheese & repeat
layers. Sprinkle cheese on top & bake,
uncovered, 20-30 minutes

(recipe: Mary Free-“Marys Recipe
Exchange)
—————————————-

Homemade Dulce De Leche

(Mexican Caramel sauce)

1 can sweetened condensed milk
(NOT evaporated milk)

OVEN METHOD:

Preheat oven 425 degrees F.
Pour contents of can into a oven-
proof dish; sprinkle top with some
kosher salt & tightly cover with foil.
Place covered dish in a larger roasting
or casserole pan – fill pan with water
until it reaches three-quarters up sides
of covered dish to create a water bath.
Place in oven 60-90 minutes, checking
every 30 minutes on water level & adding
more if needed. Dulche de Leche is ready
when it takes on a brown, caramel-like
appearance. Remove from oven & whisk to
smoothness. Let cool before using.

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

Jalapeno Spinach Dip
(crockpot)

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
softened
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)
servings.

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

(recipe: tasteofhome.com)
——————————
Taco Lasagna

12 no-boil lasagna noodles
1 lb. ground beef
1 egg
1 3/4 C. ricotta cheese
4 C. Cheddar cheese, shredded
3 C. chunky salsa
2 T. taco seasoning (dry)

Toppings:
1 T. green onions, chopped
sour cream
chopped fresh cilantro

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Brown
ground beef in large skillet,
drain & stir in taco seasoning.
In medium bowl mix egg with
ricotta cheese until well combined.
Place 4 lasagna noodles in bottom
of prepared pan; spread 1/3 of
ricotta mixture over noodles,
evenly spoon 1/3 of ground beef
then evenly spread 1/3 of salsa.
Top with 1/3 of Cheddar cheese-
repeat steps, finishing with Cheddar
cheese. Cover with foil & bake
30-40 minutes until heated through.
Turn on broiler, remove foil &
broil top until cheese is lightly
browned. Let cool 5-10 minutes
before cutting. Serves 6-8

(recipe: 12tomatoes.com)
—————————
Chicken Quesadilla Pie

1 large flour tortilla
1 rotisserie chicken, skin
removed, meat shredded
(or 2 chicken breasts, cooked/
shredded & boned)
1 (4 oz) can green chilies
2 C. Mexican-blend cheese,
shredded/divided
1 C. whole milk
1 C. flour
1/3 C. fresh cilantro, finely
chopped (plus extra for garnish)
2 eggs
1 tsp. baking powder
1/2 tsp. chili powder
salt/black pepper, to taste

Garnishes:
fresh, chopped cilantro
sour cream

Preheat oven 425 degrees F.
Lightly spray 9-inch pie plate.
Place tortilla in bottom of plate.
In large bowl combine shredded
chicken, 1 C. cheese, cilantro,
green chilies, chili powder, salt/
pepper – stir until combined then
transfer to tortilla, smoothing into
even layer. In separate bowl whisk
milk, flour & eggs; stir in baking
powder & season with salt. Once
smooth, carefully pour mixture over
chicken filling. Top evenly with
remaining cheese. Bake 20-25
minutes until surface is golden
brown & center is just set. Remove
from oven & let cool 5 minutes
before serving. Slice into wedges
& serve hot, garnished with more
cilantro or sour cream, if desired.

(recipe: 12tomatoes.com)
———————————

Mexican Dorito Casserole

2 C. shredded, cooked chicken
1 C. shredded cheese (more if you
like more)
1 can cream of chicken soup
1/2 C. milk
1/2 C. sour cream
1 can Ro-tel tomatoes (canned
tomatoes with jalapenos-mild)
1/2 packet taco seasoning mix
(or more, if desired)
1 bag regular Nacho Cheese Doritos

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except Doritos. Spray 2 qt. baking
dish with nonstick spray. Place a layer
of lightly crushed Doritos (about 2 C.)
in bottom of pan, then a layer of
chicken mixture; repeat once, ending
with chicken mixture. Top with more
shredded cheese. Cover & bake 30-35
minutes until bubbling hot.

(recipe: 77easyrecipes.com)

—————

Polvorones de Canele
(Cinnamon Cookies)

1 C. butter
1/2 C. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour

1 C. powdered sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In medium bowl cream
1/2 C. powdered sugar & butter
until smooth; stir in vanilla.
Combine flour, salt & 1/2 tsp.
cinnamon; stir into creamed
mixture to form a stiff dough.
Shape dough into 1 inch balls.
Mix 1 C. powdered sugar & 1 tsp.
cinnamon in a pie plate (or
shallow dish); roll balls in
mixture & place on prepared
cookie sheets. Bake 15-20
minutes until browned. Cool
on wire racks. Makes about 20
cookies.

(note: one of people rating these
cookies stated that they taste
MUCH better after cooling – don’t
eat them warm)

(recipe: allrecipes.com)
=======================

It’s been a busy week so far – baby
sat grandson yesterday and will again
(for 2-3 hours) today. He’s really getting
much more social – loves to ‘talk’ to
his mobile or people. Yesterday was
also my very favorite rummage sale at
a very close local church (they used to
hold their sales twice a year but were
having trouble getting enough volunteers
so now they only do ONE a year – I’ve
been patiently waiting for this.) When
I got the request to babysit from 10:30-
5 yesterday I was (to say the least) not
very pleased and went about the house
grumbling to myself. Husband heard me
and volunteered: “What if I watched him
for about an hour while you went to the
sale?” That took some thinking but then
I agreed (after checking with the baby’s
parents). When 1:30 p.m. came I rushed
through the sale (having been there for
so many years I knew exactly where each
department was). Since our middle son
moved out, I perused (very quickly) the
furniture department and found a Papasan
chair covered in navy blue cloth – it even
folds up – for $5.00; grabbed that. Also
found a sweater & blouse for me – total
of my purchases $13.00. (Now I can also
say that, in previous years with MUCH
more time on my hands to look, I’ve
been known to come home with a
big BOX ‘o stuff – books, kitchen items,
clothes, etc. but being pressed for
time, I only hit those areas I knew
I could get through quickly.) I
managed to get back to my son’s
house in a total of 50 minutes!
When I left husband & grandson,
the baby was sleeping – when I came
in the house he was STILL sleeping!
YAY! Thank You, Lord! (I prayed on it,
that the baby would be easy on my
husband). Saturday there are TWO
Mom2Mom sales in our area, both
going at the same time. A “Mom2Mom”
sale is where a bunch of Moms/
Grandmas, etc. get together (usually
in a church or gym) to sell all things
pertaining to babies: clothes, toys,
furniture, etc. I am still looking for
a fold up highchair and relatively
simple baby walker. (Yes, I could
easily buy them new, but since
I won’t be using them constantly,
it makes more sense to my little
“Scottish heart” to buy them at
a reduced price! Nothing like a
jam-packed week to keep me going!
(In fact, earlier I asked my husband:
It IS Friday, isn’t it? It’s been such a
busy/crazy week I forgot what day
it was!).

Hope your week is shaping up
nicely – enjoy your day!

Hugs;

Pammie

Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

===========

Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

(recipe: sixsistersstuff.com)
———————————

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

(recipe: 77easyrecipes.com)
——————————-

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

(recipe: 77easyrecipes.com)
——————————

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie