Pammie’s New Toy!

Today husband & I went to Guitar Center & purchased the keyboard, stand, bench & headphones (so I can practice if anyone is watching TV or napping & not disturb them). I pretty much knew what I wanted & husband had HIS idea of what I needed  – I’m wondering if the salesman thought we were ‘fighting’ because he would say “I think she wants this…” and I would follow with “No, I really don’t want that!” (too funny). Husband convinced me that I didn’t want a ‘enclosed bottom’ piano because then it would be much more difficult to move it (in the photo you can see that we set it up directly in front of my old baby grand). This new ‘toy’ sounds & feels just like a regular piano AND also has a feature for it to sound like a church organ or a concertina! (I really didn’t want all the ‘bells & whistles’ like the various recorded music play-alongs, or all the various ‘voices’ – just give me PIANO!!!) After ‘testing it out’ for over 2 hours my back was yelling, my feet were freezing (the air conditioning was blowing on them) and I really needed to visit the ‘little girls room’ – guess you can tell I was having a good time! It’s going to take time for me to get back my old ‘playing MOJO’ – I can remember the beginnings of songs but then draw a complete blank on the middle! (I foresee lots of listening on YouTube to get them back!).

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

S’mores Cobbler

1 (5 oz) pkg. cook & serve
chocolate pudding
3 C. whole milk
12 graham cracker squares
3/4 C. miniature semi-sweet
chocolate chips
1 (15 oz) box chocolate cake
mix, dry
1/2 C. cold butter, sliced
1 (10 oz) pg. miniature marsh-
mallows
whipped cream

Preheat oven 350 degrees F.
Prepare pudding with milk on
stove top as directed on pkg;
cool in pot 15 minutes. Spread
pudding evenly in bottom of
9 X 13″ baking dish. Lay graham
crackers evenly in pudding &
sprinkle with 1/2 C. choc. chips.
Sprinkle dry cake mix over pudding
& dot with slices of butter. Bake 25
minutes; remove from oven & stir
to make sure any dry cake mix spots
have been moistened. Sprinkle
evenly with marshmallows &
remaining chocolate chips. Bake
an additional 5-8 minutes until
marshmallows are puffy & brown.
Allow to cool 15 minutes before
serving. Serves 12

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

Chicken Salad

3 C. cooked, chicken, chopped
(or 3 cans)
1 1/2 C. red seedless grapes, halved
1 C. sliced celery
1/3 C. sliced green onion
3/4 C. mayonnaise
pinch dried ginger
1/2 C. chopped pecans (or more,
as desired)
1/2 tsp. salt

In large bowl combine mayo, ginger,
chopped pecans & salt – stir in chicken,
grapes, celery & green onion.

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

Grilled Corn & Zucchini Salad
with Feta
   GRILL

1/2 C. olive oil
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
2 ears corn
3 zucchini, cut lengthwise into
planks
4 tsp. lemon juice
4 oz. feta cheese

In large bowl mix olive oil, garlic,
salt/pepper & red pepper flakes.
Lightly coat corn & zucchini with
half of mixture (leave rest in bowl).
Grill veggies, charring some (but
not all) for flavor. Alternatively,
cook on High in a skillet until tender.
Cut corn from cob & cut zucchini
into 1/2 in. wide pieces. Mix all
veggies in bowl with remaining oil
mixture. Mix in lemon juice & feta –
toss & serve warm or cold.
Serves 4-6

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

Sriracha Deviled Eggs

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

Drain cooked eggs & cool in cold
water. Peel & half (lengthwise).
Remove yolks to a small bowl &
mash with a fork. Stir in mayo,
sriracha sauce, mustard, salt/pepper
until smooth. Place mixture into a
ziplock bag – seal & snip a corner
of the bag to use as a piping bag.
Pipe filling into egg halves; garnish
with a sprinkle of paprika & a slice
of red jalapeno (if desired).
Makes 12

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

BBQ Picnic Chicken
Grill

2 cloves garlic, minced
2 tsp. butter
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. chili sauce*
2 T. Worcestershire sauce
1 T. celery seed
1 T. prepared mustard
1/2 tsp. salt
2 dashes hot sauce
2 broiler/fryer chickens (3 1/2 – 4
lb., each) cut up

In large saucepan, saute garlic in
butter until tender. Add next 8
ingredients & bring to boil, stirring
constantly. Remove from heat.
On lightly greased grill rack, grill
chicken, covered, over medium
heat 30 minutes, turning occasionally.
Baste with sauce; grill 15 minutes
longer until a thermometer reaches
170 degrees F., basting & turning
several times. Serves 8

*if you don’t have chili sauce, use
1/4 C. ketchup or 1/4 C. cocktail
sauce

NOTE: This sauce is best when made
a day or two ahead allowing flavors
time to come together.

(recipe: tasteofhome.com)
——————————–
Kansas City-style Ribs
GRILL

1 1/3 C. packed brown sugar
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
12 bone-in country-style pork
ribs (about 7 lb)

Sauce:
2 T. canola oil
1 medium onion, finely chopped
1 C. tomato sauce
1/3 C. dark brown sugar
1/4 C. ketchup
1/4 C. molasses
1 T. apple cider vinegar
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper

In small bowl mix brown sugar &
seasonings; sprinkle over ribs &
refrigerate, covered at least 1 hour.

Sauce:
In large saucepan, heat oil over
medium heat. Add onion – cook
& stir 5-6 minutes until tender.
Stir in remaining ingredients &
bring to boil, stirring occasionally.
Remove from heat.
Wrap ribs in large piece of heavy-
duty foil; seal edges of foil. Grill,
covered, over indirect medium heat
1 1/4 – 1 3/4 hours until ribs are
tender. Carefully remove ribs from
foil & place over direct medium heat;
baste with some of the sauce. Grill,
covered, 8-10 minutes until browned,
turning & basting occasionally with
remaining sauce. Serves 12

(recipe: tasteofhome.com)
————————————
Cherry BBQ Sauce

1 medium onion, chopped
2 T. butter
2 cloves garlic, minced
2 C. fresh or frozen dark sweet
cherries, pitted/coarsely chopped
1 C. ketchup
2/3 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
2 tsp. ground mustard
1/2 tsp. black pepper
1/8 tsp. liquid smoke, optional

In large saucepan, saute onion in
butter until tender. Add garlic; cook
1 minute. Stir in remaining ingredients &
cook, uncovered, over medium-low heat
20 minutes until cherries are tender &
sauce is thickened, stirring occasionally.
Makes about 3 1/2 C. sauce

(recipe: tasteofhome.com)
———————————

Crockpot Bacon Baked Beans

1 (32 oz) can pork & beans
1 lb. bacon, cooked crisp/crumbled
1/2 C. brown sugar, packed
1/2 C. onion, diced
2 T. bacon grease

Combine all ingredients in 2 1/2 qt.
crockpot & stir. Cover & cook on Low
6-8 hours (or High 3-4 hours). Serves 6

Recipe can be halved or doubled.

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

Banana Breeze Pie

Crust:
1/3 C. butter
1/4 C. sugar
1/2 tsp. cinnamon
1 C. corn flakes, crushed

Filling:
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla

bananas
=
Crust:
In small pan over low heat, melt
butter, sugar, cinnamon – stirring
constantly until bubbles form
around edge of pan – remove from
heat. Add crushed corn flakes & mix
well. Press evenly in bottom & up
sides of a 9″ pie pan. Chill.

Filling:
In large bowl using elec. mixer,
beat cream cheese until fluffy. Add
sweetn’d cond. milk & blend
thoroughly. Add lemon juice &
vanilla – stir until mixture is completely
combined & thickened – pour into
chilled crust. When ready to serve,
top with sliced bananas.

(recipe: kandyskitchenkreations.com)

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

Was just reading about something that’s
officially coming to internet TODAY: it’s called
GDPR – General Data Protection Regulation.
It’s a privacy law that affects anyone that
does ANY sort of business online – including
BLOGGERS! (This has to do with the Facebook
mess about collecting information about you &
sharing it with a third-party – this is the end-
result to prevent that from happening again).
After reading an article about this, it makes me
wonder if they are also meaning me sharing
recipes from others -WITHOUT their consent!
That might be true – there are HUGE fines for
that sort of thing, so what this means is: I’m
going to have to check this out further.

Ah, life gets ‘interesting’ at times, eh?

Have a great day!

Hugs;

Pammie

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It’s Wednesday!

It’s a sun-shiny, bright new Summer-like day out; 75 degrees F with a slight breeze – what could be better? Just got home from Library Knit Group (10 – 12 p.m.), quick trip to Krogers & Kroger gas station, Gordon Foods – now I’M HOME! A friend told me about Kroger Fuel REWARDS program (I already have their Kroger card & get accumulating fuel points) but didn’t know that you can also subscribe to their SURVEY site and get up to 20 fuel points per month! With Kroger, if you spend $100.00 you get 10 fuel points; that’s equal to 10 cents off on each gallon of gas and it goes from there. Since I had STICKER SHOCK when I got out of Kroger, knowing I had 10 cents off per gallon made me happy. Going TO knit group the price was $2.99/9 for regular . . . a little over 2 hours later it had jumped to $3.16/9! Yes, I know it’s going on a holiday weekend but I sure didn’t expect that kind of a jump so soon! Only got $25.00 (had a little less than a quarter tank and am going to be doing a bit of driving in the next few days, so needed to get gas). (If you might be interested in the Kroger Fuel Survey thing – go to

http://www.kroger.com/fuel

and look for the heading Fuel Survey on the left side of the screen – you will need to have a Kroger Plus shopper’s Card to qualify). Every little bit helps!

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

Lemon Pudding Dessert

1 C. cold butter, cubed
2 C. flour
1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip,
thawed/divided
3 C. cold whole milk
2 (3.4 oz, ea) pkgs. instant
lemon pudding mix

Preheat oven 350 degrees F.
In medium bowl cut butter into
flour until crumbly – press into
ungreased 9 X 13″ baking dish.
Bake 18-22 minutes until light
brown. Cool on wire rack.

Beat cream cheese & sugar until
smooth; fold in 1 C. Cool Whip &
spread over cooled crust.

In large bowl beat milk & pudding
mix on Low speed using elec. mixer
2 minutes. Carefully spread over
cream cheese layer. Top with
remaining Cool Whip. Refrigerate
at least 1 hour. Makes 16 servings.

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

Crunchy Taco Salad

1 small head green cabbage, thinly
sliced (about 4 C. ) – or lettuce
2 medium tomatoes, diced (about 1 C.)
1 small onion, diced (about 1/2 C.)
1 medium green bell pepper, diced (1 C.)
1 (15 oz) can kidney/pinto or black beans,
drained/rinsed
1 (8 oz) can whole kernel corn
1/2 tsp. chili powder
1/2 to 1 C. Spicy Guacamole Dressing*
1/2 C. feta cheese, crumbled (or Cheddar,
shredded)
2 C. corn tortilla chips, crumbled
1/2 C. water
1/4 C. fresh lemon juice
1/4 medium onion, peeled
1 medium avocado, peeled/pitted &
quartered
1 clove garlic, peeled
1 fresh serrano chili pepper
1/4 C. chopped cilantro leaves
1 T. olive or vegetable oil
1 tsp. sea salt

Mix cabbage (or lettuce), tomatoes,
onion, bell pepper, beans, corn &
chili powder in a large bowl. Toss
salad with Guacamole dressing; let
stand 10 minutes. Sprinkle top with
cheese & tortilla chips. Serves 4

*Spicy Guacamole Dressing:
Using food processor (or elec. mixer)
blend water, lemon juice, onion, avocado,
garlic, chili, cilantro, oil & salt until smooth
& creamy. Add more water if too thick

(recipe: cookstr.com)
—————————

Asparagus/Egg/Bacon
Salad w/Dijon Vinaigrette

1 large hard-boiled egg, peeled/
sliced
1 2/3 C. chopped asparagus
2 slices cooked/crumbled center-
cut bacon
1/2 tsp. Dijon mustard
1 tsp. olive oil
1 tsp. red wine vinegar
pinch salt/pepper

Bring a pot of water to boil;
add asparagus & cook 2-3 minutes
until tender yet firm. Drain & run
under cold water to stop cooking
process. In small bowl mix Dijon
mustard, oil, vinegar & salt/pepper.
Arrange asparagus on a plate; top
with egg slices & bacon – drizzle
with vinaigrette. Serves 1

(recipe: skinnytaste.com)
——————————–
Sour Cream Fish Fillets

1 1/2 lb. cod or haddock, cut
into 6 fillets
1 C. sour cream
1/4 C. shredded Parmesan cheese
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
2 T. Italian-seasoned bread
crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Place
fillets in a single layer in dish.
In medium bowl combine sour
cream, Parm. cheese, paprika,
salt/pepper – mix well. Spread
evenly over fish & sprinkle top
with bread crumbs. Drizzle top
with melted butter. Bake 20-25
minutes until fish flakes easily
with a fork. Serves 4

(recipe: mrfood.com)
——————————

Crockpot Tangy Raspberry
Chicken ‘n Spinach

1 (8 oz) bottle raspberry vinaigrette
salad dressing
4 lb. frozen boneless skinless chicken
breasts (or thighs)*
1/8 tsp. kosher salt
black pepper – to taste
3 oz. fresh baby spinach
1 (15 oz) can mandarin oranges,
drained

Cooked rice/potatoes/pasta
to serve 6

Lightly spray insides of crockpot
with nonstick cooking spray. Pour a
small layer of salad dressing on
bottom of crockpot. Place chicken
on top – season with salt/pepper.
Add spinach on top of chicken & push
it down so it fits in the crockpot.
Pour remaining salad dressing on
top. Cover & cook on High 4-5
hours until chicken is not longer
pink inside. Add drained mandarin
oranges to crockpot. Cover & turn
temperature to Warm. (allow to stay
warm while you cook whatever rice/
potatoes/pasta you want to serve
with this). Serves 6

*You can also use thawed chicken &
reduce the cooking time to 4 hours
on High.

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

Jalapeno Corn Dip

1 (15 oz) can sweet whole
kernel corn, drained (or)
2 C. fresh corn cut from cob
1 bell pepper, seeded/diced
3 jalapeno peppers, seeded/
finely diced
1 small can chopped green chiles
1 C. shredded Colby Jack cheese
blend
1/4 C. sour cream
2 T. mayonnaise
2 T. chopped cilantro
2 green onions, sliced
squirt of lime juice

Place all ingredients in medium
bowl – stir to combine. Serves 8

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

Creamy Bacon/Pea Salad

1 (32 oz) pkg. frozen peas, defrosted
6 slices bacon, cooked/crumbled
1 C. Cheddar cheese, diced
1 C. Miracle Whip salad dressing
1 T. sugar
2 T. milk
1 tsp. seasoning salt
salt/pepper, to taste

In large bowl mix peas, bacon & cheese.
In small bowl whisk Miracle Whip, sugar,
milk, seasoning salt, salt/pepper – pour
over pea mixture & toss to coat. Cover
& refrigerate 1 hour before serving.
Serves 6

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

5-ingredient Peach Cobbler
Dump Cake

1 (29 oz) can sliced peaches
in heavy syrup
1 (15.25 oz) can sliced peaches
in heavy syrup, drained
1 tsp. ground cinnamon
1 box yellow cake mix
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Dump large can of peaches into
pan then add smaller drained
peaches & spread out evenly.
Sprinkle top with cinnamon,
evenly. Pour dry cake mix on
top & spread out evenly.
Pour melted butter over dry
cake mix. Bake 50 minutes –
1 hour until top starts to
brown & edges are bubbling.
Serve warm.

(recipe: all-my-recipes.com)

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

Things have been going well this week (so far);
tomorrow husband & I are going to see/with
possible buying a piano keyboard from a friend
of ours (they’re moving out of state). I have a
1930’s? baby grand piano that belonged to my
mother – yes, it’s very ‘pretty’ but it’s in need
of a great deal of work (lots of strings replaced,
body work, etc. we’re talking probably around
$1,000 in work, at least). This offer came up and
we’re going to see what we think – I have not been
a fan of keyboards – for their lack of pressure
when playing the keys, sound, etc. BUT this
friend plays very well so I’m excited to see just
what they have to offer. (Husband even said if
I want to, we can go look at a new keyboard if
this doesn’t pan out – we’ll see…). I miss having
a piano to play (and husband says he misses
hearing me play – I haven’t in too many years
now and I miss just being able to sit down when
a piece of music comes to mind and play it.

We don’t have any special plans for the upcoming
holiday – just church Sunday. OH! My ‘belated’
Mother’s Day dinner last Sunday at oldest son’s
house was great: BBQ ribs on his grill, a tomato/
feta/cucumber salad/BBQ beans with pork in them,
grilled asparagus and a huge chocolate cake –
needless to say: I PIGGED OUT!

Have a great day!

Hugs;

Pammie

WOooooooEeeeeeee – it’s HOT!

Just got home from a little trip to drop off some donations to St. Vincent de Paul (my new ‘charity of choice – gave up on Purple Heart – used to donate to them all the time but every time we scheduled a pick up, they never came!) This place is close and looks like they could use some nice donations, so that’s why I chose them. Stopped at KMart on the way home & picked up a pair of summer shorts for me; I have, probably, 7 pairs IN A BOX which would be really wrinkled, so I just got lazy & bought a new pair. Didn’t hurt that I had $6.00 off in KMart bonus points – that helped! It’s a bright, sunny day – 77 degrees F. (not much breeze) – I LOVE THESE KINDS OF DAY!  Even if I stay in the house, it cheers me up just seeing the sunshine!

KNITTING MOJO:  Dropped both other baby afghans & started a new one in bright yellow using a 2-row pattern and am happy with it. (I’ll go back to the others in awhile).

GAS PRICES: WOW! Our gas is at $2.99/9 and in some places $3.09/9 – wonder what’s pushing the big jump in prices?

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

Island Breezes Coffee Cake
(overnight recipe)

2/3 C. brown sugar, packed
1/2 C. sweetened/shredded
coconut, toasted
1 (3.4 oz) pkg. cook & serve
coconut cream pudding mix
20 frozen bread dough dinner
rolls
1 (20 oz) can pineapple tidbits,
drained
1 (3 oz) jar macadamia nuts,
coarsely chopped
1/2 C. butter, cubed

In small bowl mix brown sugar,
coconut & pudding mix (dry). Place
10 rolls in a greased Bundt (or tube)
pan. Layer with half sugar mixture,
1 C. pineapple tidbits, 1/2 C. nuts &
1/4 C. butter – repeat layers. Cover
with plastic wrap & refrigerate
overnight.
=
Remove pan from fridge about
1 3/4 hours before serving – let
rise in a warm place until dough
reaches top of pan, about 1 hour.

Preheat oven 350 degrees F.
Remove plastic wrap; bake 35-40
minutes until golden brown. (cover
loosely with foil if top browns too
quickly). Cool 10 minutes before
inverting onto a serving plate.
Serve warm. Makes 12 servings

(recipe: tasteofhome.com)
———————————

Garlic Butter Shrimp & Quinoa


3 T. unsalted butter*
1 medium yellow onion, diced
1 green or/red/yellow bell pepper,
diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 C. uncooked quinoa
4 C. chicken broth
1 tsp. dried oregano
1 tsp. dried thyme
1 lb. shrimp, raw/tail-on
3 T. unsalted butter*
1/2 tsp. red pepper flakes,
(optional)
salt/pepper, to taste
fresh chopped parsley (garnish-
optional)
wedges lemon- for serving

Place a large non-stick skillet over
medium heat & add 3 T. butter –
melt completely. Add onion, bell
pepper, celery & garlic – cook 3-4
minutes until onion & bell pepper
have begun to soften. Add uncooked
quinoa – stir to combine & cook 1
minute, toasting the quinoa. Add
chicken broth & bring to boil – reduce
heat to Low then add oregano & thyme;
stir to combine. Cover & simmer 15
minutes.
After quinoa has simmered 15 minutes:
remove lid & stir. Add shrimp then arrange
on top of quinoa (shrimp will probably
cover entire top of dish – you might have
to nestle a few into mixture until cooked
through.) Remove lid & test doneness of
quinoa (it’s done when completely soft
but still ‘pops’ a bit when eaten. The
quinoa should have absorbed nearly all
liquid but it will continue to absorb
moisture as it sits. Remove skillet from
heat; melt remaining 3 T. butter in
microwave & stir garlic, salt/pepper
flakes into melted butter then drizzle
over shrimp. Sprinkle top with parsley
(if using) & serve immediately with
lemon wedges on the side.
Serves 8-10

*if you don’t want to use butter you
can substitute with same amount of
olive oil

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

Easy, Creamy Chicken & Mushroom
Pasta

3 chicken breasts, sliced into strips
1 (10 1/2 oz) pkg. mushrooms sliced
thinly
1 (11.28 oz) pkg. penne pasta
1 shallot, finely chopped
4 cloves garlic, crushed
2 1/2 C. chicken stock
8 T. cream cheese
salt/black pepper, to taste
handful chopped fresh Italian parsley,
finely chopped (garnish)

Cook pasta to al dente; reserve 2 ladles
pasta water & drain cooked pasta. Spray
a frying pan with nonstick cooking spray –
add chicken strips & cook until lightly
golden on both sides; remove & set
aside. Spray pan with a little more
nonstick spray – add shallot, garlic &
mushrooms – fry 2 minutes. Add a little
stock & reduce down – repeat with a
little stock until mushrooms are golden.
Whisk cream cheese in remaining stock
& reserved pasta water then add to pan
with mushrooms – bring to boil. Simmer,
uncovered, until sauce reduces down &
starts to thicken slightly. Add pasta &
chicken to pan & continue to simmer until
chicken is thoroughly cooked & sauce has
thickened. Stir parsley into mixture &
season well with salt/pepper. Serves 4

(recipe: slimmingeats.com)
———————————
Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion (about
1 bunch, white & green both)
2 cloves garlic, minced
1 C. chopped red bell pepper,
seeded (1 large)
1 (10 oz) pkg. frozen chopped
spinach, thawed/well squeezed/
drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan chehese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
In a saute pan over medium heat
melt butter; add green onion, bell
pepper & garlic -saute 3-4 minutes.
Add spinach & cream cheese – stir
mixture & blend in cream cheese until
melted. Stir in salt/pepper, paprika,
crushed red pepper flakes, mayo,
lemon juice, water chestnuts &
Parmesan – remove from heat. Unroll
one pkg. crescent rolls & place on a
baking sheet. Using your fingers, gently
press seams together to seal. Spread
spinach mixture evenly over dough,
leaving about 1/2-inch border along
edges. Unroll other pkg. rolls & place
on top of spinach mixture – press edges
together to seal – gently press seams
together. Bake 20-25 minutes until
roll dough is golden brown. Cut into
small squares & serve (NOTE: a pizza
cutter works very well for cutting them).

(recipe: thekitchenismyplayground.com)
——————————–
Crockpot Bacon/Spinach Quiche

1 T. butter
10 eggs
1 C. milk
1 C. chopped spinach
8 oz. shredded cheese
1/2 tsp. black pepper
10 slices bacon, chopped
(or 3/4 C. real bacon bits)
1/2 C. chopped spinach (or
any other vegetable)

Spray insides of crockpot with
nonstick cooking spray. In very
large bowl combine eggs, milk,
cheese, spinach & pepper – pour
into crockpot. Sprinkle cooked
bacon on top. Cover & cook on
Low 4 hours. Serves 8

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

Spicy Oven-baked Pork Chops

4-6 bone-in pork chops (or boneless,
if desired)
1 C. ketchup
1/4 C. water
2 T. apple cider vinegar
2 T. Worcestershire sauce
2 T. brown sugar
1/2 tsp. salt
1 tsp. dried onion flakes (or
finely chopped onion)
1 tsp. minced garlic
2 tsp. Cajun seasoning*

Preheat oven 375 degrees F.
Place chops in a baking dish or
iron skillet. Whisk together
remaining ingredients in a bowl
& pour over chops. Bake 45-60
minutes uncovered until chops
are done in center. Serves 4-6

*Homemade Cajun Seasoning
(makes about 1/3 C.)

2 T. paprika
1 tsp. black pepper
1/2 tsp. red pepper flakes (or
more, if desired)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. oregano

Combine all ingredients & store in
airtight container.

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

Crockpot Peanut Butter Fudge Cake
(use medium-sized crock, not large)

3/4 C. sugar
1/2 C. flour
3/4 tsp. baking powder
1/2 C. milk
1/2 C. peanut butter
1 T. coconut oil
1/2 tsp. vanilla
2 T. cocoa powder
1 C. boiling water

vanilla ice cream

Spray insides of crockpot with
nonstick spray.
In bowl combine 1/4 C. sugar, flour &
baking powder. In another bowl combine
milk, peanut butter, oil & vanilla; whisk
until smooth. Combine milk mixture with
dry ingredients (makes a thick batter.)
Spread batter evenly into crockpot.
In microwave, heat 1 C. water to boiling
(about 3 minutes) then add in remaining
sugar & cocoa powder; whisk to dissolve
sugars. Pour this directly over cake
batter in crockpot. Cover & cook on High
1 1/2 – 2 hours until spongy & springs back
to the touch, it will not be firm. Spoon
into bowls while warm; top with vanilla
ice cream, if desired.

(recipe: thetaylor-house.com)

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

Not much new around here, supposed to go
to another grandson baseball game but it’s just
too hot for me (I don’t do well in heat, even in
the shade). Middle son is going to cook me
dinner tonight (for Mother’s Day) – I’m guessing
it will be something like brown rice & mixed
oriental veggies (he’s vegetarian) – oh well, I
don’t have to cook, so I’m looking forward to it!

Have a great day!!!

Hugs;

Pammie

Another day in the life…

Today was another ‘grandson babysitting’ day – fortunately, it was a rather easy one (and short!). Got to see him yesterday at his older brother’s baseball game (they won).

Our weather has been OK – yesterday it was breezy & warm – great for an evening baseball game. Today it’s overcast & 61 degrees F. – same grandson has a track meet at 4 then baseball practice (glad I only have to go to the occasional games!) – I’m busy enough.

Managed to mess up BOTH baby blankets I’m working on – not exactly sure just ‘how’ but BOTH patterns are ONE STITCH off, to the left! Lighter weight/multi-colored one I ripped back a good 4 inches last night – it’s STILL off! Took heavier yellow one with me today – it’s ALSO one stitch off to the left! UGH! There goes my KNITTING MOJO! Think I’m going to let them both rest for a few days before attempting to figure out where I went wrong. Both are really easy patterns with a total of four rows, only one row is the actual ‘gotta count stitches’ row – UGH!

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

No-Bake Caramel Shortbread Pie

Crust:
2 C. crushed shortbread cookies (reserve
1 T. for topping)
1/2 C. (1 stick) butter, melted
1/3 C. sugar

Caramel Filling:

8 oz. cream cheese, softened
1/2 C. caramel dessert topping
1 T. vanilla
1/4 C. heavy cream
(whipped topping – optional)

=
Crust:
Mix all crust ingredients in medium bowl;
press on bottom & up sides of an 8-inch
pie plate (can use 9″ but crust will be
thinner).

Filling:
Beat cream cheese, caramel topping &
vanilla in large bowl using elec. mixer
on medium speed until smooth. Gradually
beat in heavy cream just until blended –
beat on medium-high speed 2 minutes
until fluffy; spoon mixture into crust.
(add whipped topping, if desired).
Refrigerate 3 hours until set. When ready
to serve, drizzle additional caramel on top
& sprinkle with shortbread crumbs.
Store leftovers in fridge.

(recipe: iambaker.net)
——————————-

4-Ingredient Chicken Thighs

8 chicken thighs
1 pkt. dry French Onion soup mix
1 (8 oz) bottle Russian salad dressing
1 small jar apricot preserves (or
about 1 C.)

Preheat oven 400 degrees F.
In a bowl mix soup mix, salad dressing
& preserves. Place chicken pieces in a
baking pan; sprinkle with pepper (no
extra salt is needed). Pour soup mix
sauce over chicken & coat well. Bake,
uncovered, 1 hour to 1 hour 15 minutes
until chicken is done. Baste several
times during cooking time.

(recipe: 1krecipes.com)
———————————–

Mashed Potato Pie

2 C. leftover mashed potatoes
2 eggs
1/4 C. cottage cheese
1/4 C. sour cream
2 green onions, chopped
1 T. bacon bits
1/4 tsp. garlic powder
1/2 C. shredded Cheddar-Jack
cheese

Preheat oven 375 degrees F.
Spray a baking dish with nonstick
cooking spray. In a large bowl
beat eggs; add cottage cheese &
sour cream-stir to combine. Add
mashed potatoes – mix well &
pour into prepared dish. Bake
20  minutes – move dish to upper
part of oven & cook 6-7 minutes
more until beginning to get
golden brown. Let stand a few
minutes before slicing. Serves 4

(recipe: 1krecipes.com)
——————————

Foil-grilled/baked Asparagus

1 lb. fresh asparagus, trimmed
8 tsp. butter cut into small
pieces
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. Italian seasoning
1 T. chopped parsley
lemon wedges – (optional,
for serving)

Preheat Grill – (OR) oven 425 degrees F.
Cut 4 large squares foil & spray with
nonstick cooking spray. Divide asparagus
evenly among foil. Sprinkle Italian
seasoning, salt/pepper evenly over
asparagus & place 2 tsp. butter in each
packet. Fold foil over asparagus, sealing
completely on all sides.
Grill:  15 minutes, flipping packet once
halfway through cooking time
Oven: Bake 15 minutes

Open packets carefully; gently stir to make
sure all asparagus is coated with butter &
seasonings. Sprinkle with parsley & serve
with lemon wedges, if desired. Serves 4

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

Sausage & Vegetable Skillet

1 T. olive oil
1 (12 oz) pkg. fully cooked Italian
chicken sausage links, cut into
1 inch pieces
1 large onion, chopped
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 1/2 lb. red potatoes (about 5
medium) thinly sliced
1 (10 oz) pkg. frozen corn
1/4 tsp. pepper
1 1/4 C. vegetable broth
2 C. fresh baby spinach

In 12 inch skillet heat oil over medium-
high heat. Saute sausage & onion until
onion is tender. Add garlic & pepper
flakes – cook & stir 1 minute. Add
potatoes, corn, pepper & broth; bring
to boil. Reduce heat to medium; cook,
covered, until potatoes are tender, 15-20
minutes. Stir in spinach until wilted.
Serves 4

(recipe: tasteofhome.com)
—————————-

Crockpot Parmesan/Garlic Potatoes

3 lb. baby potatoes, *washed/halved
3 T. unsalted butter, melted
2 T. olive oil
4 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. grated Parmesan cheese

In a bowl toss halved potatoes in
melted butter, olive oil & minced
garlic – add to crockpot. In another
bowl mix dry seasonings – sprinkle
potatoes with seasoning & lightly
toss.. Cover & cook on Low 4-5
hours or High 2-3 hours until
potatoes can easily be pierced with
a fork. Serves 6

*Poster used Dutch yellow baby
potatoes (also called NEW potatoes).
You can use yellow, red or multi-colored
baby/new potatoes

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

4-Ingredient Ice Cream Muffins

1 pint (16 oz) Cookies ‘n Cream ice
cream, melted
1 1/4 C. self-rising flour
15 chocolate sandwich cookied (like
Oreos)
2/3 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray. Place
3 T. melted ice cream in a small
bowl. Whisk remaining melted
ice cream with flour in medium
bowl until smooth. Use a small
ice cream scoop (about 2 T.) to
spoon batter into each muffin cup.
Place 1 sandwich cookie on top of
batter in each cup. Spoon some of
remaining batter on top of each
cookie. Bake 16-18 minutes until
a toothpick inserted into center
of muffin comes out clean & tops
are light golden brown. Let cool
completely in tin.
Glaze:
Whisk together powdered sugar &
reserved melted ice cream until
smooth & thick. Place the remaining
3 cookies into a small ziplock bag &
roughly crush. Transfer cooled muffins
to a serving platter. Spread some of
glaze on top of each muffin then sprinkle
tops with crushed cookies. Makes 12.

(recipe: foodnetwork.com)

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

Hope you’re having a good day!

Hugs;

Pammie

Happy Monday!

So far, today has been a nice, relaxing one – we ‘were’ supposed to go to older grandson’s baseball game this evening but his dad informed us he’s sick, so we’ll stay home (& stay warm – it’s supposed to get a little chilly later). I love these days when the sun’s shining, things are blooming, the birds are singing – I LOVE SPRING! (Yes, my back is still not quite back to normal, but I’m content just ‘chilling’ for now, working on knitting 2 baby afghans for charity, reading a book or napping.)

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

Peanut Butter “Lunch Lady”
Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted
butter, softened
1/2 C. milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or) line
with parchment paper. In large
bowl mix all dry ingredients:
flour, sugar, baking soda, salt.
In another bowl whisk together
1/2 C. milk, vanilla, eggs.
In a saucepan, melt 1 C. (2 sticks)
butter & 1 C. peanut butter – bring
to a boil. Remove from heat &
slowly add flour mixture, followed
by milk/egg mixture – mix until
well combined. Pour batter onto
cookie sheet & spread evenly
to edges. Bake 20 minutes until
a toothpick inserted into center
comes out clean. Cool competely
before frosting.

Frosting:
In a saucepan bring 1 stick butter &
1/2 C. peanut butter to a  boil. Add
2 t. milk & slowly mix in powdered
sugar until well combined. Pour
frosting over cookies, spreading
evenly to edges. Allow frosting
to cool & set before cutting.
Serves 16-24

(recipe: 12tomatoes.com)
————————————–
Taco Pizza

1 (14.5 oz) pkg. Pillsbury Best
Classic Pizza dough
1 (16 oz) can refried beans, warmed
1/2 lb. ground beef
1/2 C. diced onion
2 T. taco seasoning
2 C. shredded Colby Jack cheese

Optional Toppings;
shredded lettuce
sour cream
diced tomato
diced avocado
sliced black olives
corn chips
taco sauce

Preheat oven 425 degrees F.
Place a sheet of parchment paper
on a baking sheet (or pizza pan).
Unroll pizza dough & place on sheet/
pan. Par-bake dough for 10 minutes.
Brown ground beef & onion in a
skillet over medium heat until no
longer pink. Stir in taco seasoning &
cook 1 more minute. Remove crust
from oven & top with warmed refried
beans – smooth in an even layer. Sprinkle
with cheese & taco meat. Return to oven
6-7 minutes until crust is golden brown &
cheese is melted. Top any desired
toppings. Serves 8

(recipe: iwashyoudry.com)
—————————————
Crockpot Creamy Chicken/Dressing Bake

6 whole boneless skinless chicken
breasts
1 (16 oz) bottle creamy salad dressing
(ranch, blue cheese, Italian, Caesar,
Poppy seed, Thousand Island – your
choice)
2 large russet potatoes, sliced
2 medium onions, diced small
1 1/2 C. shredded Parmesan cheese
1 1/2 C. shredded Cheddar cheese
1/2 C. bread crumbs
1 tsp. dried parsley flakes
1 large tomato,chopped

Spray insides of crockpot with nonstick
cooking spray. Place sliced potatoes &
chopped onion in bottom of crockpot;
mix together. Place chicken on top,
overlapping if necessary. Sprinkle
chicken with cheeses then pour salad
dressing over chicken, making sure to
cover chicken as much as possible.
Sprinkle bread crumbs, parsley &
chopped tomato on top. Cover &
cook on Low 7-8 hours or High 3-4
hours. Serves 6

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

Baked Mac & Cheese

2 1/2 C. uncooked macaroni
2 1/2 T. flour
1 1/4 tsp. salt
black pepper, to taste (poster uses
about 1 tsp.)
4 T. butter, cut into thin slices
3 C. shredded Cheddar cheese (mild
or sharp)
1 C. whole milk

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions
until tender; drain. Mix all dry
ingredients together. Spray an oven-safe
bowl or dish* with nonstick cooking spray.
Place half of cooked macaroni in dish.
Sprinkle half of flour mixture on top &
top with half of butter slices. Sprinkle
1 1/2 C. cheese over top & repeat. Pour
milk over all. Cover with foil & bake 35
minutes. Remove foil, bake an additional
10 minutes. Serve hot. Serves 6

*Can be made in a 9 X 13″ dish or large
oven-proof bowl.

(recipe: Christy Jordan-Southern Plate)
——————————————-
Country Chicken & Rice

1 (3 – 3 1/2 lb) chicken, cut into
8 pieces
6 C. water
2 (15 oz, ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1 T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,
rinsed

In large pot bring all ingredients
except rice to boil over medium-
high heat. Cover & boil 35 minutes.
Add rice & cook 25-30 minutes until
rice is tender, no pink remains in
chicken & chicken juices run clear.
Serves 6

(recipe: mrfood.com)
—————————————-

Cheese-stuffed Pretzel Bites

1 (13.8 oz) tube refrigerated
pizza dough
6 oz. cheese (like Velveeta)
cut into 24 half-inch squares
2/3 C. baking soda

coarse salt, for topping
spicy mustard, for dipping

Place oven rack on top third
position & preheat 450 degrees F.
Spray a baking sheet with nonstick
cooking spray. Press & stretch dough
into a 11 X 16″ rectangle – cut into
twenty four 2 1/2 ” squares. Place
a piece of cheese in center of a
square; pinch 2 opposite corners of
dough together over cheese, bring
other 2 corners to the middle & pinch
to secure the cheese. Repeat with rest
of dough & cheese.
Heat 6 C. water in a medium saucepan
over high heat. Whisk in baking soda –
bring to a boil. Working in batches, boil
‘bites’ 30 seconds then transfer to
prepared baking sheet, seam-sides
down – quickly sprinkle tops with salt.
Bake 5 minutes, rotate pan & bake
another 5 minutes, until dark brown.
Serve with spicy mustard.
Makes 24 bites.

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

Mexican Spiced Brownies

Brownies:
2 sticks unsalted butter
2 C. sugar
4 large eggs
1 T. vanilla
2/3 C. unsweetened cocoa powder
1 C. flour
1 tsp. ground cinnamon
1/4 – 1/3 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. baking powder

Milk Chocolate Buttermilk Frosting:

1/2 C. unsalted butter, softened
2 oz. milk chocolate, melted
1 tsp. vanilla
1 C. powdered sugar
2-3 T. buttermilk
(optional) chili powder & cinnamon
to sprinkle on top

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
parchment paper, leaving an
overhang on two sides. Press
paper into corners of pan & lightly
grease (or spray) paper with butter.
In a microwaveable bowl, melt 2
sticks butter – let cool slightly.
Add sugar, eggs, & vanilla to butter
& mix until well blended. Add flour,
cocoa, cinnamon, chili powder, baking
powder & salt – whisk or stir until
smooth. Pour & spread batter into
prepared dish. Bake 20-25 minutes
until a toothpick inserted into center
comes out fudgy. Cool in pan on wire
rack then use parchment paper
‘handles’ to lift brownies out onto
a plate (or leave in pan) – frost with
frosting, cut & serve.

Frosting:
Using an elec. mixer, beat butter on
medium speed until fluffy. Add melted
chocolate & vanilla – continue beating
until well combined. Add powdered
sugar & 2 T. buttermilk – continue
beating until smooth & fluffy, about
5 minutes. (add more buttermilk, if
needed for desired consistency.)

(recipe: thebakingchocolatess.com)

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

Hope you are enjoying a nice, relaxing day –
Summer is just around the corner!

Hugs;

Pammie

Rolling with the ‘changes’

Sometimes life hands you changes – sometimes you’re READY and sometimes you’re not. We have had discussions with middle son about him moving back home (this was probably beginning of March). That time came & went – and is now back again. Looks like he will be making the move WITH HIS CAT this weekend. I don’t have a problem with said son – only two ‘possible’ problems: (1) youngest son & middle son do NOT get along AT ALL, (2) said cat has just been fixed – used to be a male and was fixed, perhaps, a little late – not looking forward to the possibility of a cat peeing in my house! Already had the discussion: cat pees – it’s GONE! I’ve spent a little time today moving things around in his room (where my computer is) – there is NOT enough room for him to bring back all he has (he acquired a LOT of furniture – I’ll let HIM figure that one out). Only room for a single bed and (maybe) 2 dressers (room is small). Husband took down the baby changing table & we carried that and the baby port-a-crib upstairs (with my babysitting at their house, we never had reason to use either one). Knowing this cat is coming has made me SUPER vigilant about looking at everything – especially my yarn & things I’m working on; guess I’ll be putting them in plastic bags (for safe keeping). We’ll see how this all turns out…(there is more to the story than I chose to share, just know that this move is necessary for the time being).

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

Coconut Bundt Cake

Cake:
1 1/2 C. butter
2 C. sugar
4 eggs
1 C. sour cream
1/2 tsp. baking powder
1 tsp. coconut extract *
1 3/4 C. flour
2 C. flaked coconut

Coconut Glaze:
1 C. powdered sugar
1/4 C. heavy cream (or more,
if you want it thinner)
1 tsp. coconut extract
1/2 C. flaked coconut (garnish)

Preheat oven 325 degrees F.
Generously grease & flour bundt pan.
In medium bowl mix flour & flaked
coconut. In large bowl using elec.
mixer, cream butter & sugar. Add
eggs & mix until mixture is light &
fluffy. Add sour cream, baking powder
& coconut extract – mix well. Add half
of flour mixture to creamed mixture;
mix well. Add remaining flour
mixture & mix until well combined.
Let cake batter rest 5 minutes.
Pour batter into prepared pan.
Bake 60-70 minutes until a toothpick
inserted near center comes out clean.
Cool 25 minutes in pan then invert
onto a serving plate. Frost with glaze.

Glaze:
Mix all glaze ingredients together in small
bowl using a spoon or whisk. Pour on top
of cake & let glaze drizzle down sides of
cake. Sprinkle top with coconut & serve.

*Poster used 2 tsp.

NOTE: Poster also suggests you grease &
flour bundt pan really well – she used
shortening instead of cooking spray. She
also doubled glaze recipe & toasted the
coconut.

(recipe: 5boysbaker.com)
————————————-

Seafood Casserole

8 oz. haddock, cleaned/skinned
(or any firm white non-oily fish)
1 lb. scallops (may be omitted)
1 lb. large shrimp, cleaned/deveined
3-4 cloves garlic, minced
1/2 to 3/4 C. heavy cream
1/2 C. shredded Swiss cheese
2 T. grated Parmesan cheese
paprika
salt/black pepper

Preheat oven 375 degrees F.
Spray a glass 7 X 11″ baking dish
with nonstick cooking spray. Cut
fish into about 1 1/2 inch chunks &
lay in dish. Add shrimp & scallops;
sprinkle with salt/pepper, to taste.
Add minced garlic on top. Pour
heavy cream over fish & add Swiss
cheese. Sprinkle top with paprika &
Parmesan cheese. Bake 15-20
minutes being careful to not over
bake so shrimp don’t over cook.
Serves 6

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

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & meaty ham
bone (OR) 2-3 ham hocks
2 T. dried, minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for any
pebbles. Place beans in crockpot
& add remaining ingredients.
Cover in water until water reaches
about 2 inches above beans. Cover
& cook on High 2 hours then Low
for 4 hours. Remove meat from
bones & discard bones. Stir &
crush some of the beans to make
the dish creamier. Serves 4-6

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

Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
———————————

Sweet Macaroni Salad

2 C. cooked (al dente) elbow
macaroni
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped sweet green pepper
2 C. cooked/chopped ham

Dressing:

1 to 1 1/2 C. mayonnaise (or Miracle
Whip)
3 T. granulated sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow prepared mustard
1 tsp. celery seed

In large bowl combine salad
ingredients – toss to mix. Combine
dressing ingredients in another
bowl & pour over salad – mix well
& refrigerate 3-4 hours.
Serves 8-10

(recipe: thesouthernladycookscom)
——————————-

(the name of this enticed me!)
Southern Jezebel Dip
(sweet & spicy)

2 C. apricot preserves
1/4 C. horseradish sauce
1 tsp. dry mustard
black pepper, to taste
1 (8 oz) pkg. cream cheese

Dippers: crackers or pita chips

Place block of cream cheese
on a serving plate. Mix first 4
ingredients together & pour
over cream cheese.
Serve with crackers or pita chips.

(recipe: recipelion.com)
—————————-
Chicken Fried Rice

Chicken:
1 T. olive oil
1 1/2 lb. chicken breasts
2 T. soy sauce
2 T. hoisin sauce
1/2 tsp. ground ginger
1/2 yellow onion, finely diced
1/2 C. water

Fried Rice:
1 T. olive oil
2 eggs
3 C. day old cooked rice
12 oz. pkg. frozen peas & carrots
1 T. soy sauce
1 T. hoisin sauce
salt/pepper, to taste
1/2 C. green onions, chopped

Place chicken & all (chicken) ingredients
in a skillet over medium heat. Cover &
let simmer until cooked through, 6-7
minutes per side until internal temperature
of chicken is 165 degrees F. Remove from
skillet, shred & place back in skillet.

Rice:
In large wok (or skillet) heat oil over medium-
high heat then crack 2 eggs in center &
scramble – salt & pepper, to taste. Once
eggs are scrambled, add cooked rice,
chicken & onions, frozen peas/carrots, soy
sauce, hoison sauce, salt/pepper. Stir fry,
mixing all ingredients together. Stir in green
onions. Taste & adjust seasonings. Remove
from heat & serve. Serves 6

(recipe: realhousemoms.com)
—————————————

Buttermilk Blueberry Explosion Cake

1/2 C. unsalted butter, softened
1 C. sugar
2 tsp. lemon zest from 1 large lemon
2 large eggs, room temp.
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
2 C. fresh blueberries
3/4 C. buttermilk
(optional: sugar for top)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl using elec. mixer cream
butter, 1 C. sugar & lemon zest
until light & fluffy. Add in eggs &
vanilla – mix to combine. In another
bowl, whisk flour, baking powder &
salt.* Gradually add flour mixture to
wet batter with a tablespoon of sugar.
Pour batter into prepared pan &
bake 40-45 minutes. (check with a
toothpick for doneness) – return
pan to oven a few more minutes if
necessary. Let cool at least 15 minutes
before serving.

(recipe: thebakingchocolatess.com)

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

Our weather has finally turned a corner,
so to speak – it’s sunny and 59 degrees F!
(rain in the forecast for later tonight and
through Sunday – then, Monday it says
“chance of snow showers”…ugh)

I’ve been watching our gas prices go up
& down – yesterday (early) it was $2.79/9
then dropped to $2.59/9…then last night
it was back up to $2.79/9…what??? Kinda
like: if you see a good price JUMP ON IT
because it will change quickly! Crazy!

Here’s hoping you’re having a good week
so far. Keep on keepin’ on – better to keep
plugging ahead than falling behind, right?

Hugs;

Pammie

It’s Saturday – again!

Here we are in the beginning of April – it’s very nicely sunny out, not very breezy and 32 degrees F., a light dusting of snow on the ground. It seems to be the ‘norm’ lately for us to get a light dusting almost every day – good thing is: it melts! Looking at the coming week, snow again Monday night/Tuesday morning and again on Thursday. Oh well – living in Michigan all my life, you come to sort of EXPECT it!

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

Brown Sugar Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips
1 C. pecans, chopped
=
Caramel Drizzle:
1 (14 oz) can sweetened condensed
milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray (12 C.) Bundt cake pan with
nonstick cooking spray (or grease &
dust with flour). Beat butter until
creamy; add sugars, beating until
fluffy. Add eggs, one-at-a-time. In
medium bowl combine flour, baking
powder & salt. Add flour mixture to
batter, alternately, with milk – beat
until just combined. Stir in toffee
chips & pecans – spoon batter into
prepared pan & bake 85 minutes
until a wooden toothpick inserted
near center comes out clean.

NOTE: To prevent excess browning,
cover cake with foil while baking.
Let cake cool in pan 10 minutes.
Remove from pan & let cool
completely on wire rack. Prepare
Caramel drizzle & spoon over cooled
cake.

Caramel Drizzle:
In medium saucepan combine cond.
milk & brown sugar – bring to boil over
medium-high heat, whisking frequently.
Reduce heat, simmer 8 minutes, whisking
frequently. Remove from heat; whisk in
butter & vanilla. Let cool 5 minutes
before using.
NOTE: Make sure to drizzle the caramel
while STILL HOT

(recipe: cookandbliss.com)
———————————

Crockpot Ham & Cheddar Quiche

2 refrigerated pie crusts
2 1/2 C. shredded Cheddar cheese,
divided
1 C. chopped, cooked ham
4 green onions, chopped (plus
extra for garnish)
6 eggs
1 C. whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
(optional: 1/8 tsp. ground nutmeg)

Lightly spray insides of crockpot with
nonstick cooking spray. Arrange pie
crusts in bottom of crockpot – trim
crust should overlap slightly & be
about 2 inches up sides. Cover &
cook crust 1 1/2 hours on High. Evenly
arrange cheese, green onions & ham
over crust. In a bowl mix eggs, whipping
cream, salt/pepper (& nutmeg, if using)
pour into pie crust & sprinkle remaining
cheese on top. Cover & cook on High
an additional 1 1/2 hours until filling
is set completely. Uncover – let stand
5 minutes. Garnish with additional
chopped green onions, if desired.
Serves 6

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

Breakfast for Dinner

1 lb. ground pork sausage,
browned/drained
1/2 C. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded/
diced
2 tomatoes, chopped
2 C. shredded mozzarella cheese
1 C. Bisquick baking mix
1 dozen eggs, beaten
1 C. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray. Layer
cooked sausage, onions, peppers,
tomatoes & cheese. In large bowl
whisk remaining ingredients &
pour over casserole in dish. Bake,
uncovered, 55-60 minutes until
set & top is golden. Let stand
10 minutes before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————-
Chicken Puffs (appetizers)

2 (3 oz, ea) pkgs. cream cheese,
softened
3 T. butter, melted/divided
1 1/2 C. diced, cooked chicken
2 T. milk
1/2 tsp. garlic powder
1/8 tsp. salt
1/4 tsp. black pepper
2 T. minced onion
2 T. diced pimentos
2 (8 oz, ea) tubes crescent rolls

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In large bowl mix cream cheese &
2 T. melted butter. Add chicken,
milk, garlic powder, salt/pepper,
minced onion & pimentos – mix
well. Separate each pkg. rolls into
four rectangles. Spoon chicken
filling into center of each rectangle,
distributing filling evenly – bring
ends up, pinch closed & twist; brush
each with 1 T. melted butter. Place puffs
on prepared sheet & bake 12-15 minutes
until golden brown. Serves 8

Note: You can use all white meat
chicken/all dark or a combination
of both.

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

8 oz. penne pasta, cooked accordg.
to pkg. directions – slightly cooled
1 (7 oz) container prepared pesto
sauce
2 C. cooked chicken chunks
4 plum tomatoes, cut into chunks
1/2 tsp. salt
1/4 tsp. black pepper
2 T. pine nuts

In large bowl place pasta; add pesto
sauce & toss to coat. Add remaining
ingredients (except pine nuts) &
toss until thoroughly combined.
Cover & chill 1 hour. Before serving,
sprinkle top with pine nuts.
Serves 4

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

1 C. cooked/chopped ham
2 bags Steamfresh White Rice
with veggies – cooked
(Uncle
Ben’s)
2 eggs
salt/pepper, to taste
soy sauce, optional

Heat ham in large skillet; add
cooked rice w/veggies. Make
a well in center of skillet & add
the eggs, salt/pepper – scramble
eggs in center & gradually mix into
rice/ham mixture. Serve with
soy sauce, if desired. Serves 4

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

Crunchy Cinnamon French Toast

4 eggs
1 C. milk
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. crushed corn flakes cereal
about 12-14 slices bread –
your choice; Texas toast works
very well)

Heat a large frying pan or skillet
to medium heat & spray with
nonstick cooking spray (or use
1 T. butter to coat pan). Pour
crushed cereal into a pie plate.
In a medium bowl mix eggs, milk,
cinnamon & nutmeg – transfer to
another pie plate. Dip 1 slice bread
into egg mixture to coat, then dip
in corn flakes. Place coated bread
in skillet & cook until both sides
are light brown, about 2 minutes
for each slice. Serves 8

(recipe: ourtableforseven.com)

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

Later today husband & I are going to a
“Farewell” lunch/dinner for a couple
who’ve been in our Sunday School class
a good 15+ years – they’re moving down
South to be with their kids & grands. We
were asked to bring a main dish + a side
or dessert. I have a terrible time deciding
what to bring (I know-right? All the recipes
I post/view per week…oh well). I finally
decided on a bucket of Kentucky Fried
Chicken and a Blueberry Pudding Cake
(bought it – already made). I know there
will be tons of various salads and probably
lots of desserts. Some people do the big
crockpot of spaghetti or Tuna Noodle –
not really fond of either. I figured most
people like fried chicken and I cut the
cake into small pieces (you always want
to try SEVERAL desserts, right?). The
best thing is: I don’t have to cook dinner!
(not guessing there will be any leftovers
of the chicken). I’ve also learned with
all these dinners – make/buy something
YOU like, cause you’ll probably end up
bringing some home (I love the blueberry
cake thing – wink).

Well, we’ve had a rather relaxing week of
“Son NOT moving back home” – that sounds
terrible, but we’ve gotten into a rather
comfy ‘niche and really didn’t want to add a
CAT to our comfort. I like cats but – (I’ll leave
it at that).

Hope you’re enjoying your weekend –
take a nice rest/nap, eat/drink something
that makes you feel comfy – take a little
time for YOU!

Hugs;

Pammie

Last day for EASTER recipes!

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
The Perfect Cream Pie Bars

Dough:

2 C. flour
1/2 C. sugar
4 eggs yolks
1 1/2 sticks butter, room temp,
slightly melted
2 tsp. baking powder
2 tsp. vanilla

Filling:

4 egg whites
2 C. plain Greek yogurt
1/2 C. strawberry yogurt
1 3/4 C. sour cream
1 1/4 C. sugar
5 T. flour (heaping)
zest from 1 lemon
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Dough:
Mix all dough ingredients just
until combined (do not over mix).
Divide in half – spread half on
bottom of prepared dish. Bake
10-15 minutes. Cool slightly.

Filling:
Whisk egg whites until stiff peaks
form. In large bowl mix yogurt with
sour cream, sugar, lemon zest, vanilla
& flour – gently fold in egg whites.
Pour filling onto baked/cooled dough.
Crumble other half of dough over top
of filling. Bake 30 minutes until top
is golden. Cool to room temp;
refrigerate 2 hours. Serve chilled.

(recipe: recipelion.com)
——————————–
3-Bean Salad


2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————
Crispy Green Beans

1 C. Panko bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1 1/2 lb. fresh green beans,
trimmed

Preheat oven 425 degrees F.
Spray a baking spray with nonstick
cooking spray. In a shallow dish
combine bread crumbs, Parm. cheese,
garlic powder, salt & cayenne pepper –
mix well. In another shallow dish whisk
eggs. Coat each green bean in egg, then
coat completely in bread crumb mixture.
Place in a single layer on sheet & spray
with nonstick cooking spray. Bake
12-15 minutes until golden brown &
crispy. Serve immediately.
Serves 6

(recipe: mrfood.com)
——————————
Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
=====================

Hoping all your Easter plans are coming together nicely!

Hugs;

Pammie

Published in: on March 31, 2018 at 9:56 am  Leave a Comment  
Tags: , , , ,

and a few last minute recipes . . .

Not much new to add – evening Good Friday church service (choir singing) then practice 7:45 – 9 p.m. Since paring down the Easter dinner, I only have a few things to prepare; am going to make the Oreo No-Bake dessert tomorrow, just to save a little time Sunday.

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

Lemon/Berry Trifle

1 (16 oz) pkg. (prepared) angel food
cake
1 (8 oz) tub Cool Whip, thawed
1 C. vanilla yogurt
1/2 C. lemon curd (see below)
1-2 C. fresh berries (blue/straw/
raspberry, blackberries)

whipped cream, for topping (or
extra Cool Whip)

Cut angel food cake into 1-2 inch cubes &
place in bottom of a (clear-if you have one)
trifle bowl (or large bowl). In a medium
bowl mix Cool Whip with yogurt & lemon
curd until curd is completely incorporated
into yogurt – spread evenly over cake cubes.
Top with fresh berries & a dollop of whipped
cream (or Cool Whip).

Lemon curd:

I did a research: Kroger carries it; also you can make it:
(microwave)
Place 2 large eggs & 1 C. sugar in a large microwaveable
bowl. Whisk to combine then whisk in 1/2 C. (4 oz)
unsalted melted butter. Add 1 C. lemon juice (about
4 large lemons); whisk until thoroughly combined.
Place bowl on a plate & microwave in 1-minute
increments, stirring after each minute. Curd will
foam up (why you have a plate under bowl & a LARGE
bowl). When the curd starts to mound up a tiny bit
in the center it should be ‘close’ – it should coat the
back of a spoon – thick enough so it doesn’t run
right off the spoon. Refrigerate until thoroughly
chilled (should be almost pudding consistency).

(recipe:aroundmyfamilytable.com)
———————————-
Bacon-Jalapeno Deviled Eggs

12 large eggs
1/3 C. mayonnaise
juice of half lemon
1/4 C. chopped, cooked bacon
2 T. shredded Cheddar cheese
1 1/2 T. yellow mustard
2 tsp. chopped (seeded, if less
heat desired) jalapeno
kosher salt/ground black pepper

Place eggs in a single layer in a
saucepan – cover eggs with 2
inches of water & bring to boil.
Reduce heat & cook, covered,
1 minute. Remove from heat &
let stand, covered, 14 minutes
then rinse under cold water. Crack
shells & carefully peel under cool
running water. Halve eggs length-
wise. Spoon out yolks into a small
bowl – place whites on a serving
platter. Using a fork, mash yolks
then stir in mayonnaise, lemon
juice, bacon, Cheddar, mustard &
jalapenos – season with salt/pepper.
Spoon mixture evenly among egg
halves & serve (or refrigerate, then
serve). Makes 24 deviled eggs

(recipe: delish.com)
—————————-
Ham Asparagus Bundles

1 lb. fresh asparagus, woody
ends removed
1 T. olive oil
kosher salt/ground black pepper
flour – for dusting
1 sheet crescent roll dough
2/3 C. sliced ham
1/2 C. grated Parmesan cheese

Preheat oven 425 degrees F.
Line a medium baking sheet with
parchment paper. In large bowl
toss asparagus in olive oil &
season with salt/pepper. On lightly
floured surface, roll crescent dough
out into a large rectangle. Square
off the edges & cut the rectangle
into 1/2 inch thick strips. Wrap
4-5 asparagus spears in one slice
of ham, then wrap from top to
bottom in a spiral using the
crescent dough strips. Place on
baking sheet, seam sides down.
Top each bundle with Parmesan &
bake 12-15 minutes until dough is
golden & asparagus is tender.
Serves 2-4

(recipe: delish.com)
——————————
Cheesy Caramelized Onion Dip

1/2 lb. bacon
1 T. butter
2 large onions, thinly sliced
8 oz. cream cheese, softened
1 C. sour cream
1 T. Worcestershire sauce
1 tsp. garlic powder
kosher salt/ground black pepper
1 C. shredded Gruyere cheese
1 C. shredded Mozzarella cheese

chopped fresh parsley for garnish

toasted baguette slices, for dipping

Preheat oven 350 degrees F.
In large skillet over medium heat cook
bacon until crispy; drain, reserving
about 1 T. grease in pan. Melt butter in
same pan; add onions & cook until
soft & golden, about 10 minutes. In
large bowl, combine cream cheese,
sour cream, Wors. sauce & garlic
powder. Beat using elec. mixer until
light & fluffy – season with salt/pepper.
Fold in cheeses, crumbled bacon &
onions. Transfer to small baking dish
& bake 10 minutes until bubbly.
Garnish top with parsley & serve
warm with bread for dipping.
Serves 6

(recipe: delish.com)
———————————-
Tangy Broccoli Salad

3/4 C. Miracle Whip salad
dressing
2 T. sugar
2 T. white vinegar
6 C. small broccoli florets
6 sliced cooked bacon, crumbled
1/2 C. chopped red onion

In bowl mix first 3 ingredients
until blended. Combine remaining
ingredients in large bowl; add
dressing mixture & mix lightly.
Refrigerate 1 hour.
Serves 12 (1/2 C. each)

(recipe: Kraft.com)
——————————–

French Lemon Cake w/Lemon Glaze
(Crockpot)

Cake:

1 1/4 C. flour
3/4 tsp. baking powder
dash salt
1/2 C. unsalted butter, room temp,
plus more for pan
1 C. sugar
1 large egg, room temp.
1/2 C. sour cream
zest of 1 lemon
2 T. fresh lemon juice
1/2 tsp. vanilla

Lemon Glaze:

1 T. lemon juice
1/2 C. powdered sugar

Butter a 7 inch spring form pan.
Crumple a sheet of foil, about
24 inches long, into a thin strip &
form into a 7-inch ring. Place ring
in bottom of crockpot. In medium
bowl, whisk flour, baking powder &
salt. In large bowl using elec. mixer,
beat butter & sugar on medium-high
speed until light & fluffy – beat in egg.
Add sour cream & blend well. Add
flour mixture to butter mixture, beating
until well blended; beat in lemon zest,
lemon juice & vanilla. Pour batter into
prepared pan & place pan on the foil
ring in crockpot. Cover & cook on High
3-4 hours until a toothpick inserted
into center of cake comes out clean.
Remove pan to a wire rack to cool
10 minutes. Remove outer ring from
pan & let cake cool completely.

Glaze:
In small bowl whisk lemon juice &
powdered sugar until smooth – pour
over cooled cake.

(recipe: cookstr.com)
===============

Hope you’re having a GREAT day!

Hugs;

Pammie

Winding down the last few days

I’m sure you’re probably getting the final items needed to prepare your Easter dinner so I thought I’d throw in a few more ‘side’ dishes, just in case you might need a new idea.

===========

Cranberry-Pecan Coffee Cake

1/2 C. butter, softened
1 C. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz) container sour cream
1 tsp. almond extract
1 tsp. vanilla
1 (16 oz) can whole-berry cranberry
sauce
1 C. coarsely chopped pecans

Glaze:
3/4 C. powdered sugar
2 T. whipping cream
1/2 tsp. almond extract

Preheat oven 350 degrees F.
Grease & flour four (5″ X 3″)
mini loaf pans. Using elec.
mixer, in large bowl beat butter
at medium speed until creamy.
Gradually add sugar, beating
well. Add eggs, one at a time,
beating after each addition.
In another bowl combine flour,
baking powder, baking soda &
salt – add to butter mixture
alternately with sour cream –
beginning & ending with flour
mixture. Stir in extracts & spoon
1/2 C. batter into each loaf pan.
In a small bowl gently stir
cranberry sauce then spoon
3 T. sauce over batter in each pan
& spread to edges. Sprinkle 3 T.
nuts over sauce in each pan.
Repeat layers in each pan using
remaining batter/sauce/nuts.
Bake 48-50 minutes until a
toothpick inserted into center
of pan comes out clean. Cool
in pans on wire rack 15 minutes;
remove from pans & cool
completely on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
cakes. Makes 4 mini cakes.

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

Creamed Onions

1 T. butter or margarine
2 onions, peeled/cut into wedges
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
1/3 C. milk
1/4 tsp. ground nutmeg

In medium skillet melt butter
over medium-high heat. Saute
onions 10-15 minutes until they
soften & start to brown. In small
bowl combine remaining
ingredients; mix well & add to
skillet. Reduce heat & simmer
5-8 minutes. Serve warm.
Serves 4

(recipe: mrfood.com)
——————————
Throw-together Carrot Salad

1 C. marshmallow creme*
1/2 C. mayonnaise
1 lb. carrots, peeled/shredded
(about 4 C.)
1 (8 oz) can pineapple tidbits,
well drained
1/2 C. raisins

In large bowl combine marshmallow
creme & mayonnaise until well
blended. Add remaining ingredients
& toss to evenly coat. Cover & chill
at least 1 hour or until ready to serve.
Serves 6

*Marshmallow Creme – found in a jar
(usually by Kraft) – sometimes by the
peanut butter, sometimes by other
baking items

(recipe: mrfood.com)
——————————-
Minty Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen sweet peas,
thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper;
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
—————————–
Country Club Stuffed Mushrooms

1 lb. baby bella mushrooms
2 T. butter
1/4 C. chopped onion
2 tsp. chopped fresh garlic
1 (9 oz) pkg. frozen creamed
spinach, thawed
1/2 C. frozen pre-cooked sausage
crumbles
3 T. Italian bread crumbs

Preheat oven 375 degrees F.
Gently clean mushrooms by
wiping them with a damp paper
towel. Remove stems & place
caps on a baking sheet. Finely
chop stems. In large skillet melt
butter over medium-high heat.
Add chopped mushrooms, onion
& garlic; saute 4-5 minutes until
tender. Add spinach & sausage –
mix until well combined. Remove
from heat & add bread crumbs –
mix well. Evenly divide spinach
mixture on top of each mushroom
cap & mound using a spoon. Bake
15-20 minutes until heated
through. Serve immediately.
Makes 18

(recipe: mrfood.com)
—————————–
Cucumber Salad

1 C. white vinegar
1 C. water
3/4 C. sugar
1 tsp. salt
8 C. cucumbers, peeled/
thinly sliced (about 3 lb.
total)

In large bowl combine vinegar,
water, sugar & salt – mix until well
blended. Add cucumbers & toss
until well coated. Cover & chill
at least 2 hours (or overnight).
Will keep in a sealed container in
fridge for several weeks.
Serves 14

(recipe: mrfood.com)
——————————-
Lemon Cream Fruit Tart

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) butter, melted
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest
assorted fresh fruit for garnish
(poster used sliced strawberries,
blueberries, mandarin oranges,
sliced kiwi)

Glaze:

1/2 C. powdered sugar
1 T. coffee creamer (or heavy cream)

In small bowl whisk together sugar &
creamer – drizzle over top of fruit on
tart before serving
=
In medium bowl combine graham
crumbs, sugar & butter – mix well.
Press in to bottom of 9″ springform
or tart pan. Refrigerate until ready to
fill.
In small microwave-safe bowl, add 1/4
C. water – sprinkle dry gelatin on top of
water & let stand 5 minutes. Heat in
microwave on High 20 seconds; stir
thoroughly until gelatin is completely
dissolved. In large bowl beat cream
cheese & yogurt until creamy. Add
heavy cream & powdered sugar – beat
2-3 minutes until thickened & fluffy.
Beat in lemon juice, lemon zest &
gelatin mixture until smooth. Pour
into crust. Cover & refrigerate 8 hours
or overnight. Garnish with sliced
fresh fruit. Drizzle glaze on top & serve.
Serves 12

(recipe: mrfood.com)
—————————
Pinwheel Mints

1 (8 oz) pkg. cream cheese,
softened
1/2 to 1 tsp. mint extract
7 1/2 – 8 1/2 C. powdered sugar
your choice of food coloring colors

additional powdered sugar

NOTE: The colors chosen originally
were red & green – for EASTER, you
might want different colors) For the
sake of this recipe, I’m going to call
them color A & color B

In large bowl beat cream cheese &
mint extract until smooth. Gradually
beat in as much powdered sugar as
possible. Turn mixture onto a work
surface dusted with powdered sugar;
kneed in remaining powdered sugar
until smooth & sugar is absorbed
(mixture will be stiff). Divide
mixture in half – using desired food
colors, tint one portion one color &
the other portion another color –
kneading until blended. Divide each
portion in half; shape each half into a
10 inch long log, making 2 logs of each
color. Place one log on a 12 inch piece
of waxed paper lightly dusted with
powdered sugar – flatten log slightly;
cover with a second piece of waxed
paper. Roll out candy mixture into
a 12 inch X 5 inch rectangle – repeat
with remaining logs.
Remove top sheet of waxed paper from
one (color A) and one (color B) rectangle.
Place one over the other & roll up (kind
of like a candy cane), starting at a long side.
Wrap in waxed paper; twist ends together –
repeat with remaining rectangles. Chill
overnight.

To serve: cut into 1/2 inch slices & store in
an airtight container, refrigerated, up to
1 week. Makes about 3 dozen.

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

No-Fail Ambrosia Salad

1 (8 oz) tub Cool Whip, thawed
1/2 C. sour cream
1 (11 oz) can mandarin oranges, drained
1 (20 oz.) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained/
halved & patted dry
1 c. sweetened coconut flakes
2 C. miniature marshmallows
3/4 C. chopped nuts (walnuts/pecans/
cashews) – optional

In large serving bowl fold sour cream &
Cool Whip together. Fold in remaining
ingredients, making sure pineapple,
oranges & cherries have been properly
drained. Serve immediately or refrigerate
until ready to serve. Serves 8

(recipe; momontimeout.com)
====================

I’m also collecting a few ‘AFTER’ Easter
recipes for using the ham leftovers.

It’s rainy & gloomy today but that’s OK –
we’re doing the 1-hour trip to see our
friend and tax man with lunch ‘out’
afterwards, so it’s all good.

Hope all your Easter dinner plans
are coming together just as you planned.

Hugs;

Pammie