OWLS – All Done!

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I’m happy to say that they are BOTH DONE! I texted a photo of the adult hat and my friend who commissioned it- she was VERY happy – I’ll hand it over to her Wednesday.

Amidst many texts we were able to solidify the Thanksgiving dinner plans – YAY! The other Mom/Grandma & I will be doing all the sides & desserts & my son (the chef) will be doing the turkey. I love him lots but (Lord love him) he tends to want to over-do a bit; example-he asked if he should do a turkey AND a prime rib – NO! Thanks but we are not an army! There will be (to my knowledge) nine people – maybe a few more, but still – not a huge crowd. The other Mom/Grandma let me know baking is not her forte, so I’ll be doing two desserts – not sure just what yet, but we’ll see. Knowing my son there will be tons of appetizers (even though other Mom/Gr’ma will also be doing her famous ham roll-ups – some with jalapenos – just for me!). Somehow I’m pretty convinced we won’t go hungry!

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Caramel-Cheesecake Stuffed
Baked Apples

5 small apples, cored/scooped
out (do not cut all the way through)
6 oz. cream cheese, room temp.
1 T. caramel topping
1 medium egg
1/4 C. sugar
1 tsp. apple pie spice
1 tsp. caramel (for drizzling
over baked apples – optional)
chopped nuts (optional)

Preheat oven 350 degrees F.
Lightly spray baking sheet with
nonstick spray. Place cream cheese,
caramel topping, sugar & apple pie
spice in mixer bowl – beat until
smooth & creamy, 3-4 minutes. Fill
each apple 2/3 rds full using mixture –
do not fill to the top. Transfer
apples to baking sheet – bake 22-25
minutes until cheesecake is set.
Remove from oven & cool completely.
Transfer apples to a serving plate &
drizzle tops with caramel & chopped
nuts. Serves 5

(recipe: diethood.com)
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Buffalo-Ranch Alfredo Pasta

1 box your choice shaped pasta
(to serve 4)
1 stick butter, unsalted
1/4 C. hot sauce
1 (8 oz) pkg. cream cheese
1 1/4 C. milk
1/2 packet dry Ranch seasoning mix

Optional toppings:
crumbled blue cheese
diced jalapeno peppers

Cook pasta accordg. to pkg. directions;
drain. Melt butter over medium heat in
skillet. Add hot sauce, stirring occasionally,
then add cream cheese. Using a wooden
spoon, break up cream cheese then whisk
mixture together until creamy, slowly
adding in milk as you go. Sprinkle in half of
packet Ranch seasoning, stirring it in until
fully combined. Toss sauce with pasta &
top with crumbled blue cheese & diced
jalapeno peppers (optional)
Serves 4

(recipe: delish.com)
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French Onion Penne

2 T. butter
1 large onion, thinly sliced
salt/pepper
2 cloves garlic, minced
1 T. fresh thyme leaves, plus
more for garnish
1 packet onion soup mix
1 lb. penne pasta
2 C. beef broth
2 C. water
1/4 C. heavy cream
1 1/2 C. shredded Gruyere cheese

In large pot melt butter over medium-
low heat. Add onions & caramelize,
stirring occasionally, until deeply
golden, 15 minutes; season with
salt/pepper. Add garlic, thyme &
French onion soup  mix – stir until
garlic is fragrant – 1 minute. Add
pasta, broth & water – bring to boil
then let simmer until pasta is al
dente & most liquid is absorbed
(it should be saucy), 15-20  minutes.
Add heavy cream & 1 C. Gruyere;
stir until cheese is melted.

Serving suggestions:
Serve as is, or as French onion soup.
Heat broiler; transfer pasta to oven-
safe bowls or ramekins & top with
more Gruyere. Broil until cheese is
melted, 1-2 minutes, then garnish
with more thyme. Serve immediately
Serves 4

(recipe: delish.com)
———————————

Crockpot Potato Soup

12 medium red potatoes, cubed,
not peeled
1 T. butter
1 large onion, diced
2 cloves garlic, minced
5 C. water
5 chicken bouillon cubes or
5 C. chicken broth or stock
salt/pepper
1 can cream of potato soup
3 slices bacon, cooked/crumbled
1 C. heavy cream
1 C. Cheddar cheese, shredded
1 C. sour cream
1/4 C. chopped chives
1/4 C. Italian parsley, chopped

Saute onions & garlic in butter. Place
potatoes, bacon, water, onion mixture,
chicken cubes/broth & seasoning in
crockpot. Cover & cook on High 4
hours or Low 8 hours until potatoes
are tender. Stir in heavy cream, parsley,
cheese, sour cream & chives & serve
immediately. Serves 8

(recipe: recipelion.com)
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Reese’s No-Bake Crispy Cookies

4 C. Rice Krispies cereal
1 C. light corn syrup
1 C. granulated sugar
1 1/4 C. creamy peanut butter
5 regular-sized Reese’s Peanut Butter
Cups (crushed)
1/2 C. milk chocolate chips

Line a baking sheet with parchment
paper. Place cereal in a large bowl. In
large microwaveable bowl place corn
syrup & peanut butter – cook on High
2-3 minutes, stirring every 30 seconds
until mixture is evenly combined – pour
over cereal & mix. Mix in chocolate chips.
After a few minutes, mix in crushed
peanut butter cups (waiting so they don’t
melt from hot mixture). Spoon onto sheet
using an ice cream scoop. Let cool then use
your hand or a spatula to slightly flatten
them (so they look more like a thick cookie
instead of a ball).

(recipe: recipesfromheaven)
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Easy Baked Pork Chops

6 boneless pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
1/4 C. flour
2 eggs, beaten
3/4 C. Italian-style seasoned
bread crumbs
4 T. olive oil
1 (10.75 oz) can cream of mushroom
soup
3/4 C. milk
1 clove garlic, minced

Preheat oven 350 degrees F.
In bowl combine flour, garlic powder &
seasoning salt. Place beaten eggs in
a shallow bowl & place bread crumbs
in another shallow bowl. Dredge chops
lightly in flour, then egg then bread
crumbs. Heat oil in medium skillet
over medium heat; fry chops in oil
until crisp well browned. Transfer
chops to a 9 X 13″ baking dish &
cover with foil. Bake 30 minutes.
While baking, combine soup, milk &
garlic in medium bowl. After chops
are cooked, remove from oven & cover
with soup mixture. Re-cover with foil
& bake another 30 minutes.

(recipe: realmomkitchen.com)
——————————————
Cheesy Cauliflower Patties

1 head cauliflower cut into florets
2 large eggs
1/2 C. Cheddar cheese, grated
1/2 C. Panko bread crumbs
1/2 tsp. cayenne pepper (more,
or less, to taste)
salt
olive oil

Cook cauliflower florets in boiling
water until tender, about 10 minutes;
drain. Mash while still warm. Stir
cheese, eggs, panko, cayenne & salt
into mixture.
Coat the bottom of a griddle or skillet
with olive oil over medium-high heat.
Form mixture into patties about 3
inches across. Cook until golden brown
& set, about 3 minutes per side. Keep
each batch warm in oven while cooking
the rest.

(recipe: Mary Free-MarysRecipeExchange)
————————————

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)

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

Our weather & gas prices are staying the same –
that’s a good thing!

You know me – I tend to like a challenge;
was thinking about Christmas and presents
and came up with (I hope) a good idea for
a present for our (yet unborn) grandbaby.
The Mom likes to wear boots and I found
two patterns for knit boot toppers (in case
you are not familiar with these, they are
sort of like socks without the foot part –
they go on your legs around the knee
area – worn with boots they make you
look like you’re wearing long socks, but
without the heat. (I guess you’d say they’re
more for show). This will be another
challenge for me as I’ve never knit anything
like this before BUT I found patterns that
are knit then sewn up, so they shouldn’t
be too hard (she said – hoping she won’t
have to eat her words in the future!).

We finally get to watch our grandson (age
10) tomorrow – for quite awhile we got him
almost every week, sometimes twice a week
but somehow things changed and we haven’t
had that opportunity for a good 3-4 weeks
now. I finally texted my son and asked just
when we could do that again. He apologized
and said he totally forgot my request (he’s
been very busy with work) so I will pick him
up after school tomorrow and have him
until his dad gets off work (guessing around
7/8 p.m.?). Should be a fun time.

Been thinking along the lines of Christmas
presents – how about you? Are your plans
coming together? For some, it’s rather easy
finding something to give – for others, a
total empty head! I really LOVE having
Amazon Prime because the shipping is
free AND they’re usually very quick to get
an order out to you. At least we have
about another month – right?

Hoping all is going well for you – stay
warm & safe;

Hugs;

Pammie

Long Day – Time to rest

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Thought this was a funny sign! (found on Facebook)

Today was the ‘watch grandson for a few hours’ day – turns out his Dad ended up working a LOT more than a ‘few’ hours! They got here around 9:30 – he took a nap until around 11 a.m. and then we sorted through some of the games & ‘stuff’. He decided he wanted to play Scrabble (of all things!) with me! He just turned 9 and I must say he did an EXCELLENT job – (I won by 12 points – but he is a contender for a great Scrabble player when he gets older!). Middle son stopped over and just threw out the comment: “We all learned – NO ONE challenges Mom to Scrabble – she’s the reigning Champ!” (It’s true but I didn’t want my grandson to know that!) We had fun going through more toys, each with the question put to him: “If you want it, just tell me – other wise I can find someone who will want it.” His Dad finally came around 4 p.m. and was a bit overwhelmed at the amount of ‘stuff’ going to HIS house! “Mom, you can just leave this stuff here for him to play with!” NO! It’s going home with YOU! How do you think we got all this stuff? Your Grandmother did the same thing to us! (different ‘stuff’, same idea – send it out the door!). Got rid of a few more things today; pretty soon I’ll need to buckle down and re-package some of it, to go back in the closet but THIS time it will be able to fit with ease! YAY!

Was going to go grocery shopping today before we learned it was going to be a long day – guess tomorrow will be the trips to various stores. Grandson asked me which grocery store I shopped at and I rattled off a list of about 3 grocery stores and a few drug stores – he looked at me like I’d lost my mind. I said: “YES! DRUG STORES! You can get some really good deals on some grocery items just by following their flyers!” (Guess ya never really get out of the ‘homeschool/teaching’ mode, eh?) Just as an example: this week Walgreen’s has my instant coffee on sale for $2.99 a jar (normally around $7-8 at a grocery store); garbage bags – also have a $1.00 off coupon for them – double SCORE! Computer printer paper $3.00 a 400-sheet pkg – limit 4 (that’s REALLY cheap – and I go through a LOT with my special needs group’s newsletters AND printing up knitting/crochet patterns. Yep, I’m a FRUGAL shopper!

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

Peachy Cream Cheese Cobbler
(fresh peaches recipe)

1 stick (1/2 C.) butter
1 egg, lightly beaten
1 C. milk
1 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
2 quarts fresh peaches,
washed/peeled & sliced
8 oz. cream cheese, cut into
small pieces

Preheat oven 350 degrees F.
Melt butter & pour into 9 X 13″
baking dish. In small bowl mix
egg, milk, flour, sugar, baking
powder & salt; pour directly
over butter in baking dish-
DO NOT stir. Add peaches,
arranging in single layer as much
as possible. Sprinkle cream cheese
pieces on top. Bake 45 minutes
until top is golden brown & edges
are bubbly. (crust rises up &
around the fruit).

(recipe: Courtney Luper-Facebook)
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Cool Cucumber Salad

2 C. thinly sliced cucumbers (4 small
or 2 large)
1/2 tsp. salt
1 C. thinly sliced onion
1/4 C. vinegar
1/4 C. water
1 T. sugar
1/2 tsp. dill weed
1/4 tsp. black pepper (coarse ground)
1 pinch red pepper, ground

Mix all ingredients together in large
bowl; refrigerate 1 hour before serving.
Serves 6 (1/2 C. each)

(recipe: americanhomemade.mccormick.com)
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2-Ingredient Pork Chops

5-6 thick bone-in pork chops
2-3 envelopes dry Italian salad dressing
mix (Good Seasons)
(do not add salt – mix has enough)

Rinse chops; pat dry. Place dry mix
in shallow bowl; lightly coat chops
with mix on both sides. Heat skillet
to medium heat; spray with nonstick
spray or lightly coat with olive oil.
Grill chops 6 minutes per side. Cook
until internal temp. reaches 145-150
degrees F.

(recipe: Courtney Luper-Facebook)
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Bacon-wrapped Stuffed Chicken

1 boneless skinless chicken breast
2 T. cream cheese
1 T. green onion, chopped
2 strips bacon, partially cooked

Preheat oven 375 degrees F.
Pound out chicken breast to about
1/4″ thick. Mix together cream cheese
& green onions; spread over 1 side
of chicken breast. Roll up to cover
cream cheese. Wrap partially cooked
bacon around breast & secure with
wooden toothpick. Place on baking
sheet & bake 30 minutes. Place
under broiler about 5 minutes to
crisp bacon (keep an eye on it so
bacon doesn’t burn!).
Serves 1-2

(recipe: cocinandoconalena.blogspot
it)
———————————-

Cheese Grits & Sausage Casserole

1 lb. ground pork sausage
4 1/4 C. water
2 tsp. salt
1 C. quick-cooking grits
1 c. shredded sharp Cheddar cheese
4 oz. cream cheese, cut into small
cubes
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Lightly spray 2 qt. baking dish with
nonstick spray. Cook sausage in medium
skillet over medium-high heat until no
longer pink; drain grease. Heat water in
medium saucepan to boiling. Stir in salt &
whisk in grits; stir briskly to prevent
clumping. Reduce heat to Low & simmer
10-12 minutes until tender, stirring
occasionally. Add sausage (reserve 1/4 C.
for topping), Cheddar cheese, cream
cheese & pepper into grits. Stir well &
pour into prepared pan. Sprinkle reserved
sausage on top & bake 25-30 minutes.

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

Cheesy Bacon-Chive Biscuits

4 oz. Cheddar cheese, grated
3 T. minced chives
1/2 C. cooked, chopped bacon
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. butter
3/4 C. milk

Preheat oven 450 degrees F.
In small bowl toss together cheese,
chives & bacon; set aside. In separate
bowl whisk flour, baking powder & salt.
Cut in butter using pastry blender or
two forks. Add milk & stir just enough
to bring mixture together. (should be a
soft dough) Gently fold in cheese mixture.
Turn dough onto floured surface & knead
one minute. Pat or roll dough out to 1/2 –
3/4 inch thickness; cut into rounds (can
use a biscuit cutter or mouth of a glass cup)

For crisp biscuits: Place far apart on ungreased
baking sheet
For fluffier biscuits: place close together on
ungreased baking sheet.
Bake 12-15 minutes until brown on top.

(recipe:thehappyflammily.com)
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Zucchini Pasta

1 lb. rotini pasta
1 C. cream cheese
1 C. Parmesan cheese, grated
3 medium zucchini, grated
3 cloves garlic, minced
2 T. olive oil
kosher salt/ fresh ground black pepper

Cook pasta accordg. to pkg. directions,
until al dente. Drain & reserve 1 C.
pasta water. Heat olive oil in large pan
or skillet over medium-high heat; saute
garlic 1-2 minutes until fragrant. Add
zucchini & cook 2 minutes, stirring
frequently. Reduce heat to medium; stir
in cream cheese & cook until smooth &
creamy. Season with salt/pepper then add
drained pasta to pan, stirring to totally
coat pasta. Pour in 1/2 C. reserved pasta
water & stir to combine.
NOTE: Add more or less pasta water until
desired consistency is reached. Stir in
grated Parmesan cheese & serve
immediately. Serves 6

(recipe: 12tomatoes)
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Cinnamon Sugar Shortbread Bars

2 C. butter, room temp
1 C. powdered sugar
3 1/2 C. flour
1/2 C. cornstarch
1/2 C. sugar
4 tsp. ground cinnamon

Preheat oven 325 degrees F.
In bowl of stand mixer beat
together butter & powdered sugar
until light & fluffy. Mix in flour &
cornstarch until well combined. Pat
into an ungreased 10 X 15 rimmed
baking sheet. Prick all over with a
fork. In small bowl combine sugar &
cinnamon; sprinkle evenly over dough.
Bake 40 minutes until edges are lightly
golden & cookie is set. Cut into bars
while still warm.

(recipe: bunsinmyoven.com)
=======================

Just finished watching a really good movie-
“The Theory of Everything” (2015) about
Stephen Hawking. It was interesting, sad/
deeply moving, etc. He has outlived ALL
that the doctors told him when first
diagnosed – they told him he had Lou
Gehrig’s disease and gave him 2 years
to live – he’s now 73 and was diagnosed
in his 20’s! Excellent actors – I would
highly recommend it.

Hope you’re having a great day –
it’s been clear & warm today 71;
showers 70% likely with thunder-
storms, tomorrow (sure puts a
damper on my shopping – but I
really NEED to go, so guess I’ll just
carry my ‘bumpershoot’ (umbrella,
for the Americans! hehehe)

Hugs;

Pammie

Happy Thursday!

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Birthday Present for my friend Lois

I have this same apron and wore it for our last special needs group’s Gym Night – Lois LOVED it! I thought: “Hmmmmm- her birthday’s coming up in July – PERFECT!” Just spent a wee bit of time going through PayPal (updating my account) and ordering said apron. Nothing like knowing you’ve chosen a gift they will like!

Spent some time earlier working on sewing together the purple & white crocheted squares for the second afghan (have 10 more squares to sew together). I’m going to take the sewn together afghan to Log Cabin Days to crochet the border. Just heard the weather for Saturday is supposed to be something like 70% chance of rain High 67 degrees F; Sunday 30% chance of rain, High 69 degrees F. – oh well . . . it ‘could’ change, right? SURE HOPE SO!

Lots of great summer recipes and some crockpot ones coming in – CROCKPOTS are GREAT for summer; you don’t heat up the kitchen and you can prepare some really tasty meals!

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

Greek Stuffed Chicken Breasts
(crockpot)

4-5 boneless chicken breasts
1 T. olive oil
1/2 onion, diced
1/2 red pepper, cut into thin strips
2 pepperoncini peppers, cut into
thin strips
6 oz. fresh spinach
2 tsp. minced garlic
oregano
salt/pepper
juice of 1 lemon
1 C. chicken stock
1/2 C. white wine (optional)
1/3 C. feta cheese

Cut a deep slit in middle of one side
of each chicken breast so that you
form a deep pocket. Generously
salt/pepper each side; set aside.
In a skillet over medium heat heat
olive oil; cook peppers & onion
1-2 minutes until no longer raw.
Add garlic & spinach; cook until
spinach is wilted; add oregano &
additional salt/pepper. Remove
from heat.
Stuff a heaping tsp. of feta into
pocket of chicken, making sure to
stuff it as far back as you can go.
Spoon equal amounts spinach/
pepper mixture into each breast.
Add stuffed breasts to crockpot.
Squeeze a small splash of lemon
juice over chicken; add chicken
stock & wine. Cover & cook on
Low 6-8 hours.

(recipe: Crockpot Moms)
————————————-

Hot Ham & Cheese Party Pinwheels

1 tube refrigerated Classic Pizza
crust
3/4 lb. deli ham, thinly sliced but
not shaved
12 slices Swiss cheese, thinly sliced

Glaze:
1/2 C. (8 T.) butter
2 T. brown sugar
1 T. steak sauce
1 T. mustard
1 T. seeds: poppy & sesame, mixed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with non-
stick spray. Unroll dough on cutting
board & press into a 13″ X 18″ rectangle.
Top with ham & cheese slices. Roll dough
lengthwise with ham & cheese then cut
into 12 slices, approx. 1 inch wide; arrange
in prepared dish.
Combine butter, brown sugar, steak sauce,
mustard & mixed seeds in a saucepan over
medium heat. Whisk until butter is melted &
glaze is smooth & combined. Pour evenly
over rolls.
Cover & refrigerate up to 24 hours OR
Bake, uncovered, 35 minutes until golden
brown.

(recipe: allfood.recipes)
—————————————–
Cheesy Baked Rice

3 C. cooked (white or brown) rice
1/2 C. shredded carrots
2 T. parsley, fresh or flaked
6 oz. grated mozzarella cheese
1 C. grated Parmesan cheese
1 C. ham or turkey, diced
2 eggs
1/3 C. milk (or Half & Half)
salt/pepper

Preheat oven 400 degrees F.
In bowl combine rice, carrot,
parsley, ham/turkey, mozzarella;
mix well. In another bowl mix milk,
eggs, salt/pepper, Parmesan cheese.
Spray 9″ X 9″ baking dish with non-
stick cooking spray. Place rice
mixture in prepared pan; top with
egg mixture. Bake 30 minutes.

(recipe: allfood.recipes)
———————————–
Southwest Chopped Salad

Large head Romaine lettuce (15 oz),
finely chopped
1 can black beans, rinsed/drianed
1 large orange bell pepper, finely chopped
1 pint cherry tomatoes
2 C. fresh/frozen corn (thawed)
5 green onions, finely chopped
(optional: chopped avocado)

Dressing:
1 C. loosely packed cilantro, stems
removed/roughly chopped
1/2 avocado (or 1/2 C. Greek yogurt)
2 T. fresh lime juice (about 1/2 lime) or
more, to taste
1-2 garlic cloves, minced
1/4 C. olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Dressing:
Puree all ingredients in food processor
or blender until smooth. Taste & adjust
seasonings, if necessary.
Place all chopped ingredients for salad
in large bowl & stir to combine. Toss with
desired amount of dressing.

(recipe: Oasis Advanced Wellness-Facebook)
————————————

 Tasty Fruit Dip

1 C. orange juice
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 C. plain Greek yogurt
8 oz. tub Cool Whip, thawed

fresh cut up fruit for dipping:
strawberries, bananas, pineapple,
grapes, mango spears, apple slices

Whisk together orange juice &
pudding mix approx. 30 seconds –
1 minute until it starts to thicken &
become smooth. Whisk in yogurt &
gently fold in Cool Whip. Refrigerate
until ready to serve. Makes 4 1/2 C.

(recipe:theseasonedmom.com)
—————————————-
Chocolate Peanut Butter Pie

Crust:

2 C. pretzel sticks, coarsely ground
1/4 C. brown sugar
1 1/2 sticks unsalted butter (3/4 C),
melted

Filling:
1 (8 oz) pkg. cream cheese, room temp
1 C. creamy peanut butter
1 C. powdered sugar
1 C. heavy cream
1 tsp. vanilla
1/4 tsp. kosher salt

Topping:
1/2 C. semisweet chocolate chips
1/2 C. heavy cream

Preheat oven 350 degrees F.
Place pretzel sticks & brown sugar in
food processor & pulse until combined;
transfer to 9″ pie plate. Using your fingers,
press crust firmly into bottom & sides of
dish. Bake 10-12 minutes until light brown;
cool completely before filling.
In large bowl or mixer, beat peanut butter &
cream cheese until smooth. Add sugar, salt &
vanilla; beat to combine. In separate bowl
beat heavy cream until stiff peaks form. Fold
1/4 C. whipped cream into peanut butter
mixture, then gradually fold in remaining
whipped cream. Using a rubber spatula,
smooth whipped peanut butter mixture into
cooled pretzel crust. Cover with plastic wrap
& refrigerate. Place chocolate chips & heavy
cream in glass, microwaveable bowl. Micro-
wave 20 second intervals, stirring in between,
until chocolate is completely melted & mixture
is smooth. Let cool & spread over peanut
butter pie, then refrigerate at least 1/2 hour
before serving.

(recipe: 12tomatoes.com)
——————————————–
Jalapeno Popper Wontons

1 pkg. refrigerated square wonton
wrappers
1 (8 oz) pkg cream cheese, softened
3 jalapenos, seeds/ribs removed,
finely chopped
1/2 C. shredded Cheddar cheese
vegetable oil, for frying
coarse salt

In bowl combine cream cheese,
jalapenos & Cheddar cheese; arrange
wontons in single layer on a baking
sheet. Add 1 tsp. filling to center of
each wonton (don’t overfill). Dip your
fingers in a bowl of water & run wet
fingers around all edges of each wonton.
Fold wontons over the filling, pinching
edges together to make a triangle &
remove any air bubbles. Fry wontons
in batches in hot oil until browned &
crispy. Drain on paper towels & sprinkle
with coarse salt. Serve warm.

(recipe: Crockpot moms)
——————————————

Lemon-Basil Quinoa

3/4 C. quinoa, uncooked
1 1/2 C. water
1/2 C. mayonnaise
1/4 C. Italian salad dressing
1/4 C. fresh lemon juice
2 C. cherry tomatoes, halved
1 cucumber, peeled, seeded &
chopped
8 green onions, sliced
1/2 C. chopped fresh basil

Rinse quinoa in mesh strainer; drain.
Add to small saucepan with water,
bring to boil. Cover & simmer on Low
heat 15 minutes; remove from heat.
Let stand 5 minutes. Spoon into large
bowl & refrigerate 1 hour. Mix mayo,
dressing & lemon juice until blended.
Fluff quinoa with fork; add mayo
mixture & remaining ingredients,
mix lightly. Serves 12, 1/2 C. each

(recipe: kraft recipes)
————————————–

Chicken Tostada Pizza
(Grill)

1 T. olive oil
1 garlic clove, finely chopped
2 boneless skinless chicken breasts
1/2 tsp. seasoning salt
4 flour tortillas (about 8 inches)
1 1/2 C. finely shredded mozzarella
cheese
2 plum roma tomatoes, thinly sliced
1/4 C. sliced fresh basil

Heat up grill. In small bowl mix oil &
garlic together; brush chicken breasts
with 1 tsp. oil mixture & sprinkle with
seasoning salt. Place on grill over medium-
high heat & cover grill. Cook 12-18 minutes,
turning once, until juices are gone from
chicken; reduce heat to medium-low.
Place tortillas on ungreased cookie sheets.
Brush remaining oil mixture on tortillas.
Sprinkle each with 1/4 C. mozzarella cheese.
Cut chicken into strips & arrange on top of
the cheese. Add tomato slices, sprinkling
remaining cheese & add basil. Using a
spatula, carefully slide the pizzas onto grill
over medium-low heat. Cover grill & let
cook 3-5 minutes (rotate pizzas around to
avoid hot spots.) Once cheese is melted,
remove off grill & serve. Makes 4 pizzas

(recipe: food.com)
————————————

Cool Angel Cake

1 (already prepared) angel food cake
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
2 (21 oz, ea) cans pie filling (blueberry,
cherry or strawberry)

Cut cake into 1 inch cubes; set aside.
Mix together cream cheese & powdered
sugar using an elec. mixer. Use a large
spoon to gently mix in Cool Whip &
cake cubes; spread into a 9 X 13 pan.
Pour pie filling over top, smooth out,
cover & refrigerate 2 hours or until set.

(recipe: Mike Suddaby-Facebook)
=======================

The week is flying by – we were supposed to have
a general meeting this morning with our financial
advisor but he’s off sick, so that freed up my/our
day. Tonight is our grandson’s second tag football
game (we missed the first one) – his dad (our oldest
son) is the coach and has been heavily hinting that
we should come & cheer on the team – I ‘think’ I
talked my husband into going (it’s not really close);
we’ll see. Right now the weather is gloomy and 73
degrees F. with 40% chance of showers (30%
chance tonight). Maybe with it being overcast it
won’t be so hot sitting in the bleachers – maybe.

The good thing? Dinner is leftover lasagna – I made
a big pan yesterday which will (probably) carry us
(husband & I) through until Sunday (that is – if middle
son doesn’t visit & ‘pig out’).

=

Forgot to mention: last night’s special needs
group meeting ended up with me being the
leader (shudder) – we played Bible Tic-Tac-Toe.
We also had a surprise visit from one of our
missionaries who’s home for the weekend –
he now lives in Durban, S. Africa; so nice to
get to see him (his sister is in our group – in
fact their MOTHER started the group back
in 1990!). Our game consists of asking Bible-
related questions (Boys v/s Girls) – you’d be
surprised at just how difficult it is to come
up with questions that are not too difficult
for them to answer, and yet not confusing,
either (I tend to over-think the questions,
which usually confuses the room – sigh).
I even related to asking my friend the
missionary if he could come up with any
questions – he did! His first question was
“What country do I live in?” (He had already
spoke to them at the beginning of the
evening. Another question he came up
with was:”Who can guess how many
children I see/visit/inter-act with in a
week?” (Answer: OVER 1,000!) I’ve known
this man since he was probably about 12 –
he & his family (wife & 4 daughters) are
outstanding examples of what a Christian
should be. His ministry is to the children
of Durban, S. Africa – almost ALL of these
children are victims of their parents/
relatives dying of AIDS. He and his team
help them get together the required
official papers/purchase shoes, uniforms,
etc. to be able to allow these children
to attend school. Many of them live with
their grandmothers because their parents/
siblings have already died. It’s a HUGE
ministry – to many, many needy children.
He also brings them the HOPE of the Lord,
Jesus Christ – allowing them to see the Lord’s
love through him and his team. It’s a
wonderful ministry – check it out:

http://keyofhope.org

Have a great day!

Hugs;

Pammie

PS: Gas prices still at $2.99/9 – oh well . . . .

Of Cabooses & Crochet –

101_0153

Yep, another new one!

This is the color combinations I chose for the next baby afghan; the good thing is they are all (except the yellow, which is leftovers from last afghan) donated yarn! Started working on them last night and now have about 8 done – not exactly sure how many this ‘batch’ of yarn will make, but I’m planning on crocheting it all up and then seeing if I might need a few more squares. If I do, I might just go with all white ones, just to contrast. The lavender and white inside squares are really soft, almost terrycloth-like. I went on line last night trying to see if I could find any more of the fuzzy white & lavender – maybe if I went on Ebay, but I’m going to hold off and see how far this goes before ordering more (IF I can find any!). The fuzzy white is Herrschner’s Ultra Fleece  – they have BABY Ultra Fleece on line but I’m not exactly sure it’s the same thing, so I’m going to hold off, for now.

Grandson is here for the day; I love him dearly but, at a very ‘busy – almost nine’, he’s hard to keep amused. We played for awhile, he played on his phone games & my computer then I decided to take him somewhere I HOPED he’d never been – the location for my Log Cabin Days: the site of the Waterford Historical Society (aka: Fish Hatchery Park). All of the old buildings were locked up (I thought they would be) but we had a pleasant time walking around. There was a family of geese with about 8 cygnets all fluffy & downy; the river running through the property to look at, big ‘walking sticks’ to pick up and drag with us. My idea was: burn off some of the SUPER ENERGY. We stopped at a garage sale and he tried his best to convince me to buy a old bubble gum machine for him. One look and I told him it would run at least $30 – it was $55; answer to him: “NOPE!” Then he spotted a small table-top model for $5.oo – the pleading began but this grandma is no softy – still NO. Stopped at Walgreen’s for their cans of tuna on sale & milk (also on sale); he convinced me that getting a small container of sour mints was a good idea (much better than $55.00 or $5.oo, for sure!). Came home & he decided he wanted to read to me OUT LOUD (sigh). He’s a very good reader and went through almost one chapter of one of his DAD’S old “Box Car Children” books before he asked to take a ‘short break’ – within 5 minutes he was asleep! YAY! FRESH AIR TO THE RESCUE! (His other grandma is supposed to be picking him up in about an hour – we made it through the day!). Forgot to add: the title of this post was Cabooses & Crochet – at the park they have a large wooden train for kids to climb on/in – I took a photo of him sitting on top of the caboose using my CELL PHONE – I don’t know how to download that photo to my computer – UGH! Just imagine a really cute kid sitting on top of a wooden train and you’ll have the image I wanted to share!

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

Toffee Poke Cake

1 box chocolate cake (regular size)
1 (17 oz) jar butterscotch – caramel
ice cream topping
1 (12 oz) tub Cool Whip, thawed
3 Heath candy bars (1.4 oz ea),
chopped

In a greased 9 X 13 pan prepare
cake mix accordg to pkg directions;
cool on wire rack. Using the handle
of a wooden spoon, poke holes in
cake. Pour 3/4 C. caramel topping
into holes. Spoon remaining caramel
over cake. Top with Cool Whip & sprinkle
with chopped candy bars. Refrigerate
at least 2 hours before serving.
Serves 15

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

Picnic Corn & Tomato Salad

1 (14.5 oz) can (Hunt’s) Fire-
roasted diced tomatoes, drained
1 (15.25 oz) can whole kernel corn,
drained
1/4 C. finely chopped red onion
3 T. real bacon bits
2 T. ketchup
1/4 tsp. ground red pepper

Combine all ingredients in medium
bowl; stir to combine. Serves 6

(recipe: readyseteat.com)
—————————-

Dilled Cucumber Salad

1/2 C. plain yogurt
1/4 C. light Italian salad dressing
2 tsp. dried dill weed
2 large cucumbers, halved length-
wise & sliced
1 (14.5 oz) can Hunt’s Petite Diced
tomatoes, drained
1/4 c. thinly sliced red onion
1/8 tsp. salt

Stir together yogurt, salad dressing &
dill in large bowl. Add all remaining
ingredients & stir gently to combine.
Serves 6

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

Beer Can BBQ Chicken
(Grill)

1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. black pepper
1/4 tsp. dried thyme
1 (4 lb) whole chicken
1 (12 oz) can beer
12/ C. (Kraft) sweet honey
BBQ sauce

Heat grill for indirect grilling (light
one side of grill, leaving other side
unlit. Close lid; heat to 375 degrees F.)
Mix first 5 ingredients; rub on chicken.
Open beer can; discard (or drink) half
the can. Place can on work surface;
lower chicken over can, inserting can
into tail end of chicken. Stand chicken
on grate over unlit area, using legs to
help chicken stand upright. Cover (can
should remain in chicken on grill). Grill
1 hour; brush with 1/4 C. sauce. Grill,
uncovered, 15 minutes or until chicken
is done, checking for consistent grill
temperatures & brushing chicken
frequently with remaining sauce. Remove
from grill; cover chicken loosely with
foil. Let stand 10 minutes before
removing chicken from can & carving.
Discard any beer that remains in can.
Serves 4

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

Buttermilk Fried Chicken Strips

6 boneless skinless chicken breast halves
1 egg, beaten
1 C. buttermilk*
1 1/2 tsp. garlic powder
pinch cayenne powder
1 C. flour
1 C. Italian seasoned breadcrumbs
1/2 C. shredded Parmesan cheese
1 tsp. salt
1 tsp. pepper
1 tsp. baking powder
3 C. oil

Mix egg, buttermilk, garlic powder
& cayenne; set aside. Place chicken in large
bowl or large ziplock bag. Pour buttermilk
mixture over chicken & seal tightly. Keep in
refrigerator 2-4 hours.

In shallow dish (for dredging) mix flour, bread
crumbs, Parm. cheese, salt, pepper & baking
powder. Remove chicken from fridge & shake
off excess buttermilk mixture. Dredge chicken
in flour & prepare to fry.

Heat oil in large, deep & heavy skillet. When oil
is hot & shimmering, carefully place coated
chicken in hot oil & fry until golden brown &
juices run clear. Drain on paper towels.

*IF you do not have buttermilk:
In a 1 cup glass measuring cup, pour
1 T. white vinegar or lemon juice.
Pour milk into cup to bring milk level
to 1 C. Stir & let stand 5 minutes then
use as much as your recipe calls for

(recipe: Rhonda G-Marys Recipe Exchange)
——————————-

Grilled Potato Rounds

1 T. oil
1/2 tsp. seasoning salt
1 clove garlic, minced
1 tsp. minced thyme
4 potatoes, sliced into rounds

Heat grill. In bowl, mash together
first 4 ingredients to create a paste.
Add potatoes to oil mixture & toss.
Grill until potatoes are tender; serve.
Makes 3 servings

(recipe: Russie-Marys’ Recipe Exchange)
—————————

Bean Salad

1 can kidney beans, rinsed/drained
1 C. diced celery
1 can yellow (wax) beans, drained
1 large onion, diced
1 can green beans, drained
1 large bell pepper, chopped
1 can whole kernel corn, drained

Dressing:
2 C. cider vinegar
2 T. salad oil
2 C. sugar

Place all vegetables in large bowl.
Mix together dressing ingredients &
pour over – toss well. Refrigerate
overnight before serving.

(recipe: Mary Free- Mary’s Recipe
Exchange)
—————————

Lemonade Ice Box Pie

1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk
3/4 C. thawed lemonade concentrate
1 (8 oz) tub Cool Whip, thawed
yellow food coloring (optional)
1 (9 inch) graham cracker crust

In large bowl beat cream cheese & cond.
milk until smooth. Beat in lemonade
concentrate; fold in Cool Whip & food
coloring (if desired) – pour into crust.
Cover & refrigerate until set. Makes 8
servings.

(recipe: tasteofhome.com)
==================

Don’t know about your area, but here GAS
PRICES are really jumping UP! A few days
ago they were at $2.64/9 – today that same
place was $2.79/9 – YIKES! My husband keeps
saying: “You worry about nothing – they’re
not at $4.00” … sigh.

Not much else going on – got an email from
a lady who was in the knit group almost
when it began, then she moved to Florida
(or so I thought). Apparently she’s back
her but selling her house and has a
garbage bag of yarn for me – SUPER!
Yes, I know – I already have a ton of yarn,
but like women who collect shoes or
purses – you can never have too much!
The good thing, for me, is that I get first
pick and then can hand the rest down to
the group (and even THEN, if there’s
leftovers, I can take them to the Senior
Center for the kids at Children’s Village,
so it’s a Win/Win!).

Hope your holiday weekend plans are going
well (if you’re traveling); we’re doing the
‘usual’ – staying here. Not sure if I might come
up with a special dinner or not – we’ll see.

Stay healthy, enjoy the beauty of this Summer
season;

Hugs;

Pammie

 

You can tell it’s Spring!

??????????????????????????????????????????????????????????????????????????????????????????????

We have cardinals and robins flying/chasing each other – it’s mating season. The other evening I was almost home (driving in my car) when the car next to me suddenly hit their brakes; I wondered why then I saw what I thought was a dog, only to realize it was 2 DEER running across my road (remember I live on a 5 lane HIGHWAY – speed limit there 45 MPH!) – I hit my brakes, too – this was around 9:25 p.m., totally dark by then. Ah, yes – Spring! Lots of daffodils opening in my yard as well as “Star of Bethlehem”, some hyacinth and pretty soon, tulips – I love this season!

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

Fresh Broccoli-Cauliflower Salad

1/2 C. red onion, sliced
1/2 C. diced carrots (cooked)
1/2 yellow bell pepper cut into slices
1 tomato, diced
2 C. cauliflower, cut into small pieces
2 C. broccoli, cut into small pieces
1/2 C. chopped celery
2 C. mayonnaise
1/4 C. sugar
1/4 C. Parmesan cheese
2 tsp. vinegar
1/4 tsp. salt

In large bowl toss cauliflower, broccoli,
celery, onion, carrots, pepper & tomato.
In medium bowl combine mayonnaise,
sugar, Parmesan cheese, vinegar & salt;
mix well & pour over salad – toss to coat
& serve.

(recipe: allfood.recipes)
————————————

Bacon-wrapped Stuffed Chicken

8 chicken thighs, boneless
1 lb. bacon
4 oz. cream cheese
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
2 C. cooked rice
1-2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. chopped parsley
1 tsp. black pepper
8 wooden toothpicks

Preheat oven 375 degrees F.
Place cream cheese in glass bowl &
microwave 15 seconds, just until
softened. Add sour cream, shredded
cheese, paprika, parsley, garlic, dash
salt/pepper & mix well. Add rice &
mix again; set aside.
Lay chicken thighs on a cutting board
& season with salt & pepper. Spoon
cheesy rice mixture onto each thigh
& roll up. Wrap each thigh with 2 slices
of bacon & secure with toothpicks,
if needed. Place thighs on a shallow
baking dish & bake, uncovered, 35
minutes.
Turn oven heat up to 500 degrees F.
Cook thighs 10 more minutes until
bacon is browned & crisp. Remove from
oven & plate immediately. (If you are
leaving in baking dish, make sure to
drain grease.)

(recipe: allfood.recipes)
————————————

Apple Pie Tacos

4 apples, peeled/sliced
1/2 C. sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. water
flour tortillas (6″)
oil for frying tortillas

1/2 C. sugar/cinnamon mixture
whipped cream

Place apples, sugar, cinnamon,
nutmeg & water in a saucepan;
stir until well blended. Cover & cook
on medium heat stirring frequently
10 minutes until apples are semi-soft.
If needed, thicken sauce using 1 T.
cornstarch to 3-4 T. of water;  mix
into sauce & stir until thickened.
Heat oil in a skillet on medium heat.
Hold tortilla folded in half, place
folded bottom of tortilla in oil for a
few seconds, then lay it on one side
until browned – repeat with other
side. Remove from oil & sprinkle with
sugar-cinnamon mixture. Fill taco
shells with apple pie mixture &
top with whipped cream. Sprinkle a
little more sugar-cinnamon mixture
on top.

(recipe: Mike Suddaby-Facebook)
———————————-

Grape Salad

2 lb. green seedless grapes
2 lb. red seedless grapes
1 C. pecans
1 C. packed brown sugar
1 tsp. vanilla
1/2 C. granulated sugar
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream

Slice grapes in half; in large bowl gently
fold all ingredients together. Serves 12

(recipe: Sports Mom Survival Guide)
———————————

8-Layer Casserole
(crockpot)

1/2 lb. ground beef
2 T. imitation bacon bits
1 small onion, chopped
1 small can tomato sauce
1/2 C. water
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper
2/3 C. long-grain rice
1 can whole kernel corn, drained
1/2 C. chopped green bell pepper

Crumble ground beef evenly over
bottom of crockpot; sprinkle with
bacon bits, then onion. In medium bowl,
combine tomato sauce, water, chili
powder, salt/pepper & pour half over
beef & onion layers. Sprinkle rice
evenly over top, then corn. Top with
remaining tomato sauce mixture, then
bell pepper. Cover & cook on Low 5 hours
until rice is tender. Serves 4

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

Ham & Cheese Stuff ‘n Puff

5 eggs
1 C. milk
1/2 C. sour cream
1 (10 oz) pkg. frozen chopped
broccoli, thawed/drained
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 pkg (6 oz, ea) smoked ham,
chopped (Oscar Mayer)
1 C. shredded Cheddar cheese,
divided

Preheat oven 375 degrees F.
Whisk eggs, milk & sour cream in large
bowl until blended. Add broccoli,
stuffing mix, ham & 1/2 C. cheese;
mix lightly. Pour into 2 qt. casserole
dish* sprayed with nonstick spray; cover
loosely with foil. Bake 1 hour until
heated through; sprinkle top with
remaining cheese & bake, uncovered,
5 minutes longer or until melted. Serve
immediately. Serves 6

*can be prepared using a 9″ pie plate.

(recipe: kraft recipes.com)
—————————————

Crockpot ‘Kickin’ Chicken Stew

2 baking potatoes (about 1 1/2 lb),
peeled/cut into chunks (3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled & cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz) jar salsa (your choice)
2 tsp. kosher salt
1 tsp. chile powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
halved (about 1 lb)
4 skinless boneless chicken thighs
(about 10.5 oz)
2 1/2 C. chicken broth
4 (6 inch) fresh corn tortillas, cut
into strips

Place cut potatoes, corn, celery,
carrots, onion & garlic in crockpot.Stir
in salsa, salt, cumin, chile powder &
pepper. Place chicken evenly over
vegetables & pour chicken broth over
all. Cover & cook on High 4 hours.
Transfer cooked chicken to a plate &
shred into bite-sized chunks using 2 forks;
return chicken to crockpot. Mix tortilla
strips into stew. Serve warm.

Note; poster said she topped each
bowl with shredded cheese, cut up
avocado chunks & cilantro.

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

Triple Citrus Chicken


4 boneless skinless chicken breasts
1 C. orange juice
2 T. granulated sugar
1/8 tsp. salt
2 tsp. cornstarch
1 T. water
1 large orange, peeled/cut into
segments
1 T. lemon zest
1 tsp. lime zest

Spray large skillet with nonstick
spray; add chicken & cook over
high heat 6-8 minutes per side
until browned, turning once.
In small saucepan, combine
orange juice, sugar & salt over
medium heat; bring to boil then
whisk in cornstarch mixed with
water. Cook until mixture thickens.
Pour sauce over chicken; add
orange segments & cook over
medium heat 8-10 minutes until
chicken juices run clear. Stir in
lemon & lime zests & serve.
Serves 4

(recipe: mrfood.com)
————————–

Quick Tomato Tortellini Soup

1 (9 oz) pkg. refrigerated cheese tortellini
2 (10 3/4 oz, ea) cans tomato soup,
undiluted
2 C. vegetable broth
2 C. milk
2 C. Half & Half
1/2 C. chopped oil-packed sun-dried
tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 C. shredded Parmesan cheese
(additional Parm cheese, optional)

Cook tortellini accordg to pkg. directions.
In Dutch oven, combine soup, broth, milk,
cream, tomatoes & seasoning; heat
through, stirring frequently. Drain tortellini
& carefully add to soup. Stir in cheese. Sprinkle
each serivng with additional cheese, if desired.
Makes 10 servings (2 1/2 quarts)

(recipe: tasteofhome.com)
——————————–

Chocolate Ooey-Gooey Bars

1 pkg. brownie mix* (makes
8″ X 8″ pan)
ingredients called for to make
brownies (on box)
1 (7 oz) jar marshmallow cream
1 1/2 T. butter
3 C. miniature marshmallows
3 c. chocolate crispy rice cereal
(poster used Cocoa Pebbles)

Prepare box of brownie mix.
Remove brownies from oven & put
spoonfuls of marshmallow cream
on top. Allow marsh. cream to heat
& spread out.

Microwave butter 20 seconds in
large bowl until melted. Add
mini marshmallows & stir to coat;
microwave 45 seconds & stir until
smooth – if marshmallows aren’t
completely melted, microwave an
additional 30 seconds. Mix in
crispy rice cereal. Carefully spread
marshmallow cream out evenly.

Drop choc. crispy rice mixture by
large spoonfuls over marshmallow
cream layer & carefully spread out
evenly. (Poster said she put a large
plastic baggie on her hand, buttered
the bag on the outside & used that
to gently spread it out & pat it
down).
Allow bars to cool & set before
cutting into squares. Makes 16
bars

*Poster used Betty Crocker Supreme
Triple Chunk brownie mix

Note: These bars spread out once
they are cut, so you might want to
wait to cut them until just before
serving.
(recipe: thegunnysack.com)
=======================

Our weather has been “Spring-Gorgeous”
lately – mid to high 60’s (YAY!). I can’t say
that I’ve really taken advantage of it, though,
went grocery shopping yesterday then drove
to pick up grandson at his bus stop. We had
him for about 4 hours during which we played
MULTIPLE games of “Goofy Golf Machine”
which he loves (lets just say Grandma won
ONCE!). I love his enthusiasm and frankness
(sometimes!) I made broiled BBQ’d country
spare ribs and baked potatoes for dinner. Now,
mind you, this is the son of my oldest son –
the Executive Chef. I fixed his plate and put it
in front of him; first comment: “This plate is a
little sloppy don’t you think? ” (to which I stated:
I’M not the Executive Chef here – your Dad is –
I just cook it and put it on the plate!” (he’s used
to the ‘keep the plates neat” school of thinking,
I guess) Next question: “Why did you use so much
butter on my potato?” (Hmmmmm), next
“Why is this meat so chewy?” to which I answered
(in my Grandmotherly way)
JUST EAT IT! YOUR DAD WILL BE HERE REALLY
SOON!
” UGH!!! Love the kid, BUT . . .sigh.

Hope you’re having a great day!

Hugs;

Pammie

PS: Gas prices here yesterday:
$2.36/9 for Clark (cheapest).

Election Day!

presidential-election-day-45147931

Early today my husband, grandson & I visited the polling booths and voted. (Grandson got a “I voted” sticker and some candy – nice touch!). Even if I don’t fully understand all the various views on all the candidates, I still feel it is very necessary to exercise my right to vote.

Our weather is still holding at ‘Fall’ – in the 50’s, rather overcast and possible scattered rain – but as long as it’s not the ‘white stuff’, I’m good.

Not much going on this week – still knitting the white, fluffy ladie’s scarf (really easy pattern) but kind of wanted to do something ‘else’ – then I spotted the loomed hat I made my husband several years ago and a light went off! I have two skeins of dark blue really fuzzy yarn that just does NOT want to be knit (I attempted using it for a scarf but the fuzzies kept twining together and making it VERY hard to separate the stitches, so I gave up). I have a large, adult-sized hat loom and paired that yarn with a cream worsted weight yarn – working just fine! I like the look & weight of the loomed hats, but using the loom and the little crochet hook-like tool make my hands ache something awful. I’m thinking maybe a loomed hat every few days, just to give my hands a rest. I have lots of worsted weight yarns that can be used for this project. Saturday I had the privilege (already posted) of helping out the ‘other’ knit group with tagging & packing their hats/scarves/mittens and that got me to thinking: I noticed LOTS of scarves, some mittens but not a lot of MEN’S hats (lots of womens/girls) – so I think that’s where I’ll focus for awhile. I like doing scarves, but actually looming hats goes much quicker (hence MORE items done to donate!). We’ll see how this goes. I’m just so grateful that the Lord allows me to have the health and experience to be able to use my crafting to benefit others who are in need.

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

Swiss & Bacon Dip

8 slices bacon, chopped
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 rounded tsp. Dijon mustard
1 1/2 C. shredded Swiss cheese
3 scallions, chopped
1/2 C. smoked almonds, coarsely
chopped
—-
Dippers:
baby carrots, sliced celery, crackers,
cocktail-sized breads

Preheat oven 400 degrees F.
Brown bacon in skillet over medium-
high heat; drain grease, place bacon
on paper towels. In mixing bowl combine
cream cheese, mayonnaise, Dijon, Swiss
cheese & scallions with cooked bacon;
mix then transfer for a shallow baking
dish. Bake until golden & bubbly at
edges, 15-18 minutes. Top with smoked
almonds & place on a platter with
dippers. Serves 6

Variation: stir in 2 rounded tsp. prepared
horseradish when combining cheese &
bacon.

(recipe: foodnetwork.com)
——————————–

Kielbasa Pasta Casserole

1 (16 oz) pkg. dry ziti pasta
1 lb. polish sausage cut into bite-
sized pieces
3 (14.5 oz, ea) cans Italian-style
stewed tomatoes
3 (8 oz, ea) cans tomato sauce
1 tsp. oregano
1/4 C. fresh parsley, chopped
1/2 tsp. black pepper
1/4 C. Italian bread crumbs
8 oz. shredded Monterrey Jack cheese

Preheat oven 350 degrees F.
Boil large pot of salted water; cook
pasta 8-10 minutes until al dente;
drain. In medium skillet over medium-
high heat, cook sausage in oil until
browned, about 5 minutes. In large
bowl, combine cooked ziti, sausage,
stewed tomatoes, sauce, oregano,
parsley & pepper; mix well. Pour into
greased 9 X 13 baking dish. Sprinkle
top with bread crumbs & top with
cheese. Cover with foil & bake 30
minutes. Remove foil & bake 10-15
minutes more until golden brown.
Serves 8

(recipe: Thelma – justapinch.com)
——————————-

Creamy Squash Soup

2 (10 oz, ea) pkgs. frozen pureed winter
squash
1/4 C. margarine
1 C. unsweetened applesauce
1 (14 oz) can vegetable broth
1/2 tsp. onion salt
1/2 tsp. ground sage
1/4 tsp. ground black pepper
1/2 C. Half & Half

Cook squash in microwave accordg.
to pkg. directions. Melt marg. in
large saucepan over medium-high
heat. Add squash, applesauce, broth,
onion salt, sage & pepper; stir to
combine. Bring mixture to boil, reduce
heat & simmer 10-15 minutes until
mixture thickens slightly, stirring
occasionally. Stir in Half & Half, simmer
over Low heat 1-2 minutes more.
Serves 4 (1 1/4 C. each)

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

Pumpkin Cupcakes w/ Cinnamon-
Cream Cheese Frosting

1 (2 layer) box spice cake mix
1 C. sour cream
1 (15 oz) can pumpkin
1/4 C. oil
3 eggs
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla
1 (16 oz) pkg. powdered sugar
1 1/2 tsp. ground cinnamon

Preheat oven 350 degrees F.
Beat first 5 ingredients with elec.
mixer until blended; spoon into
24 paper-lined muffin cups. Bake
20-22 minutes or until toothpick
inserted into center comes out
clean. Cool in pans 10 minutes;
remove from pans & cool
completely.
Beat cream cheese, butter & vanilla
in large bowl using mixer until blended.
Gradually beat in sugar; blend in
cinnamon & spread over cupcakes.
Makes 24.

(recipe: Kraft Foods)
———————————–

Farm Fresh Vegetable Gratin

1/3 C. Caesar or Italian salad dressing
2 medium zucchini, cut lengthwise
into 1/4″ thick slices
2 medium yellow summer squash
cut lengthwise into 1/4″ thick slices
2 red or yellow bell peppers(or one
of each) quartered, lengthwise
4 (1/4″) slices sweet or yellow onion
1 3/4 C. shredded sharp Cheddar Cheese
1 C. breadcrumbs
1 T. chopped fresh or 1 tsp. dried
rosemary
1/4 tsp. fresh ground black pepper

Preheat oven 400 degrees F.
Prepare grill or preheat broiler
Brush salad dressing on all sides of
vegetables. Grill or broil, 8-10 minutes,
turning once, until vegetables are
browned &crisp-tender. In medium
bowl, combine cheese, breadcrumbs,
rosemary & pepper; mix well. Grease or
spray an 8 or 9 ” baking dish with non-
stick spray (or 1 1/2 qt. shallow casserole
dish). Cut squash & bell peppers into
chunks; separate onion slices into rings.
Layer half of grilled squash, pepper &
onions in dish. Sprinkle half of cheese
mixture over vegetables. Repeat layering
with remaining vegetables & cheese
mixture. Bake 20-22 minutes or until
cheese has melted & crumbs are golden
brown. Serves 8 (as a side dish)

(recipe; sargento.com)
—————————————

Crockpot Cinnamon Applesauce

4 lb. apples, peeled/cored/sliced
2 cinnamon sticks
1 T. cinnamon
1 C. water
2 T. sugar, or to taste

Place apples in crockpot; add cinnamon &
sticks. Cook on High 4 hours. Stir after 2
hours. Applesauce will be done when it has
little or no chunks. Remove cinnamon
sticks & add sugar, to taste.

NOTE: this is not a canning recipe: eat,
refrigerate or freeze

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

Curried Vegetable Stew

1 (16 oz) pkg. frozen cauliflower florets
2 tsp. curry powder
1/2 tsp. ground cumin
1 (14.5 oz) can (Hunts) Fire-roasted
diced tomatoes with garlic, undrained
1 (15 oz) can garbanzo beans,
drained & rinsed
3/4 C. canned solid-pack pumpkin
3/4 C. water
1/4 tsp. salt
1 C. frozen green peas

Cooked rice or couscous

Place cauliflower in covered microwave-
save container & microwave on High
8 minutes or until tender, stirring after
4 minutes. Cut or break large florets
into smaller pieces. Place curry powder
& cumin in large nonstick skillet & heat
over medium heat just until fragrant.
Add undrained tomatoes, beans,
pumpkin & water; bring to boil over
medium-high heat. Add cooked
cauliflower & salt. Reduce heat to
medium; simmer 15 minutes, stirring
in peas the last 5 minutes. Serve
over cooked rice or couscous.
Serves 4 (1 1/2 C. each)

(recipe: readyseteat.com)
————————————

Smothered Swiss Steak
(crockpot)

2 tsp. cooking oil
1 1/2 lb. boneless beef top round steak
1 tsp. salt
1/4 tsp. pepper
1 medium onion, halved lengthwise, thinly
sliced
1 carrot, shredded
1 (4 oz) can mushrooms (pieces & stems)
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) can tomato sauce

Heat oil in large skillet over medium-high heat
until hot. Sprinkle steak with salt & pepper; place
steak in skillet. Cook 4-6 minutes per side or until
well browned. In 3 1/2 – 4 qt. crockpot combine
onion, carrot & mushrooms; stir well. Cut browned
steak into 4 pieces; place in crockpot over vegetables.
In same skillet, combine soup & tomato sauce; mix well
then pour over beef. Cover & cook on Low 8-10 hours
or High 4-5 hours. Stir sauce well before serving over beef.
Serves 4

(recipe: Pillsbury)
————————————

Easy Taco Beef Rigatoni


1 lb. ground beef
4 oz. taco blend shredded cheese
8 oz sour cream & onion dressing*
1 lb. rigatoni
1 C. salsa
about 2 tsp. taco seasoning mix

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions.
Brown ground beef; drain grease.
Drain pasta, return to pot. Add
sour cream/onion dressing to pasta &
mix. Add 2 oz. shredded cheese to pot;
mix well. Add ground beef; mix well. Spray
a large casserole dish with nonstick spray;
add casserole mixture to dish. Top with
remaining cheese; bake 20 minutes or until
cheese is melted.

*Poster used sour cream DIP or sour cream
with 1 pkt. onion soup mix combined

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

Pumpkin Pie Crunch

1 (15.5 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 C. sugar
1 T. pumpkin pie spice
1/2 tsp. salt
1 box Yellow cake mix
1 C. butter or margarine, melted
1 C. chopped pecans

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ pan.
Mix pumpkin, evap. milk, eggs,
sugar, pumpkin pie spice & salt
in large bowl; stir well. Pour
mixture into prepared pan. Sprinkle
dry cake mix evenly over top &
drizzle with melted butter. Bake
25 minutes. Remove from oven &
sprinkle top with chopped nuts.
Tightly cover with aluminum foil &
bake an additional 25 minutes. Cool
completely. Cut into squares.

(recipe: Mary Free-Marys Recipe
Exchange)
====================

Yesterday I went grocery shopping at Meijers and
saw something that surprised me: they had (almost)
the exact copy of the knitted coffee mug wraps I
posted & made a week ago! They were commercially
made (of course) but other than being thinner yarns,
they were pretty much the same as mine! They were
selling them for $6.99 (and my mugs were bigger!).
Guess that really IS a new crafting craze, eh?

Hope you are staying safe & warm now that we’re into
colder weather. While working on the loomed hats I
had a good discussion with my 8 yr old grandson about
what it means to be homeless. No, I didn’t try to scare him,
but just make him aware that we are not ALL blessed
with a house/place to live, food when we’re hungry, a
place to keep clean/brush your teeth, have deodorant, etc.
He did say that perhaps they could jump in a lake if they
needed to get clean – it’s a thought (but doesn’t work in
this cold weather).  We are truly blessed to have those
things we need as well as some of the things we WANT.
Have a great day;

Hugs;

Pammie

Another one DONE!

101_0089 - Copy

This is the ‘simple/easy’ scarf (only 4 stitches, repeated) – the one that gave me fits when I couldn’t figure out where I made the mistake! It’s DONE! YAY! Saturday is the once-a-month meeting with the other knit group and I’ll be taking in all three recently finished scarves (multi-brown/cream, raspberry one & the one above.) Yesterday I stopped by the Historical Society to deliver the five finished coffee mugs with covers and it was perfect timing: the lady in charge of crafts just happened to pull in right when I did (they were closed, but she was dropping off some things.) We had a chat about other items our knit/crochet group might be able to create for their sales. After a quick trip inside the General Store she came out with several items for me to view: a hand-knit teddy bear (that one is a bit over the ‘experience’ level for most of my ladies; a head wrap of sorts (again, a bit over most ladies levels) and a really simple “Key Hole Scarf” – she gave me the scarf to take home and see if I could find a pattern for it. (hoping to attempt one later today – we’ll see). Here’s a few photos, so you have an idea what I’m talking about:

P4052163_medium2

    F408_Baby_Alpaca_Grande_small2

There are two styles of these: one (Red) in which you knit a little ‘tunnel’ to thread the other end of the scarf through and one that just has a ‘slit’ in one end of the scarf (Pink), same idea – thread other end of scarf through. (I’m thinking the ‘slit’ version sounds easier – at least, to me). We’ll see – she was hoping for something simple that our beginner knitters & crocheters could create (rather than the tons of dishcloths we donated in years past).

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

Magic Pumpkin Custard Cake

1/2 C. butter, melted & cooled
2 C. milk, warmed to lukewarm
4 eggs, separated
1/8 tsp. cream of tartar
1 3/4 C. powdered sugar
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 C. pumpkin puree
1 C. flour

Optional:
Whipped cream or Cool Whip
for topping cake when serving

Preheat oven 325 degrees F.
Whip egg whites with cream of tartar
until stiff peaks form; set aside. Beat
egg yolks & powdered sugar until light.
Beat in melted/cooled butter, vanilla,
cinnamon, ginger, cloves & allspice;
mix in flour. Beat in pumpkin & 1/2 C.
milk. Scrape down sides of bowl & then,
using elec. mixer on lowest speed, add
remaining milk in a steady, slow stream.
Gently fold in egg whites by hand. Grease
a 9″ X 9″ pan & pour mixture into
prepared pan. Bake 55-65 minutes. Cake
will be jiggly because it is a custard, but
shouldn’t be runny. Allow cake to cool
completely before cutting.

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

Zucchini/Tomato Casserole

2 large zucchini, cut lengthwise
2 T. olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 1/2 C. tomato sauce
1/2 C. grated Mozzarella cheese
1 T. basil, finely chopped
2 tomatoes, cut into 8 pieces

Preheat oven 350 degrees F.
In large pot boil zucchini until tender;
drain. In medium skillet heat oil over
medium heat & saute onion/garlic
until onion is tender. Spray inside of
casserole dish with nonstick spray; place
half of tomato sauce in bottom & spread
evenly. Place a layer of onion/garlic,
zucchini, rest of tomato sauce & basil;
top with Mozzarella cheese. Top with
sliced tomatoes. Bake 20 minutes or
until golden brown.  Serves 4-6

(recipe: allfood.recipes)
————————————-

Everything Breakfast Casserole

1 (16 oz) roll breakfast sausage
1/2 onion, chopped
1 bell pepper, chopped
2 C. shredded Cheddar cheese, divided
1/2 C. sour cream
1 can cream of mushroom soup
1 to 1 1/2 lb. frozen shredded hashbrowns,
thawed
7 eggs
1/2 C. milk
1/8 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Brown sausage with onion & pepper in
skillet until sausage is no longer pink;
drain. In large bowl mix sausage mixture,
cheese (
reserving some to sprinkle over top)
sour cream, soup & hash browns. Mix well
&
transfer ingredients to 9″ X 13″ dish. In
separate bowl mix eggs, milk, garlic & onion
powders, salt & pepper; pour over top of
mixture in pan. Bake, uncovered, 1 hour
then sprinkle top with reserved cheese &
bake 10 minutes longer.

(recipe: allfood.recipes)
———————————————–

Creamy Quinoa/Turkey Soup
(crockpot)

1 1/4 C. uncooked quinoa(rinsed so
it’s not bitter)
4 C. water
4 tsp. chicken bouillon
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. thyme
1 carrot, finely grated or diced
1 celery rib, finely diced
3 C. cooked turkey, chopped (
ham or chicken – cooked)
1/4 C. butter
1/3 C. flour
2 C. heavy cream
salt & pepper
(optional: bacon crumbles)

Add quinoa, water, bouillon, parsley,
onion & garlic powders, thyme, carrot,
celery & meat to crockpot. Cover & cook
on Low 3 hours or until quinoa is cooked
through. In frying pan, melt butter over
medium heat; stir in flour by tablespoon
to form a roux*; whisk in cream, a little at
a time, until fully incorporated & smooth.
Stir cream mixture into crockpot; add salt &
pepper, to taste. Cook, uncovered, on High
15 more minutes. Ladle in serving bowls &
top with bacon crumbles. Serves 6

*ROUX: a mixture of butter & flour which
is browned in a pan and serves as a thickening
agent to soups & stews.

(recipe: 365daysofslowcooking)
———————————

Crockpot Ham

one 7 lb. ham
2 C. pineapple juice
1 C. brown sugar
1/2 C. maple syrup

(optional: pineapple slices)

Unwrap ham & place in crockpot. Rub
ham with brown sugar on all sides.
Pour pineapple juice & maple syrup
over ham. You can put pineapple
slices over ham, if desired. Cover &
cook 4-5 hours on Low. About an
hour before serving, pour juice over
top of ham. Remove ham & let
rest 10 minutes before carving.

(recipe: Mary Free-Mary’s Recipe
Exchange)
—————————————

Loaded Baked Potato & Chicken
Casserole

3-4 medium russet potatoes, diced
(about 1.5 lb or 4 1/2 C.)
1 lb. boneless, skinless chicken breast
diced
4 slices bacon, cooked crisp & crumbled
1 1/2 c. shredded Cheddar cheese
4 green onions, sliced (green only)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 C. heavy cream
2 T. unsalted butter, cut into small
pieces

Preheat oven 350 degrees F.
Lightly greast 9 X 9″ pan or casserole
dish. Spread half diced potatoes in
bottom of pan. Place diced chicken
evenly on top; season chicken with
salt & pepper. Sprinkle with half the
bacon crumbles, 1/2 C. cheese &
half green onions. Spread remaining
diced potatoes on top, remaining
bacon, 1/2 C. cheese, remaining
green onions & 1/4 tsp. salt & pepper.
Pour heavy cream over top then dot
with butter. Cover with aluminum
foil & bake 1 hour. Uncover & bake
another 30 minutes. During last few
minutes sprinkle with remaining 1/2
C. Cheddar cheese; bake until melted.
Serves 4

(recipe: allfood.recipes)
——————————-

Caramel Apple Pie

1 (9 inch) pie crust, unbaked
7 C. apples, peeled/sliced
1 T. lemon juice
1/2 C. sugar
4 T. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. flour
1 C. brown sugar
1/2 C. oats (quick cooking)
1/4 tsp. salt
12 T. cold butter cut in small pieces
1/2 C. chopped pecans
1/2 (12 oz) jar caramel ice cream topping

Preheat oven 375 degrees F.
Place sliced apples, lemon juice, sugar,
flour, salt & cinnamon in a bowl; mix well &
place in unbaked pie crust. In medium bowl
combine flour, brown sugar, oats & 1/4 tsp.
salt; stir to combine. Mix cold butter into
oat mixture using a pastry cutter (or two
forks) until it resembles coarse crumbs.
Lay two large pieces of aluminum foil on a
large cookie sheet. Place pie in center of
foil & press butter/oat mixture over top
of pie. Using the foil, cover pie loosely
with foil & bake 30 minutes. Remove foil
from top of pie & allow to bake 25 minutes
more. Remove pie from oven & sprinkle
1/2 C. chopped pecans over top. Drizzle
1/2 jar of caramel topping over pie. Place
pie back in oven & bake 5 more minutes.
Let pie rest to room temperature. (You
can eat it hot, but texture will be more
runny). Makes 1 deep dish 9 inch pie

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

Crockpot Strawberry Applesauce

6-7 C. peeled/cored/sliced apples
1 lb. strawberries, stems removed
1/2 C. water
sugar, to taste

Add apples & strawberries to 5 qt or
larger crockpot; add water. Cover &
cook on High 4 hours. Add cooked
fruit to blender, cover & pulse just
a few times until smooth but not
pulverized. Stir in sugar, to taste.
Serve.

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

Cinnamon-frosted Pumpkin
Cookies

Cookies:
1/2 C. shortening
1 1/2 C. sugar
1 egg
1 C. pumpkin
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt

Cinnamon Frosting:
1/4 C. butter, melted
1/4 C. shortening
1 1/4 C. powdered sugar
1 T. milk
3/4 tsp. vanilla
1/2 tsp. cinnamon

Preheat oven 375 degrees F.
In large bowl cream shortening &
sugar; add rest of ingredients &
mix until combined. Drop by
teaspoon onto greased cookie
sheet. Bake 10-12 minutes or
until edges are golden brown.
Let cool on pan 3-5 minutes;
remove to wire rack & let cool.
Frosting:
Cream together butter & shortening
in mixing bowl. Slowly mix in rest of
ingredients then spread over
cooled cookies. Makes 36 cookies

(recipe: julieseatsandtreats.com)
=====================

Our weather is still nice for Fall: 50’s, breezy
with some sun; looking at the forecast for
later in the week it looks like we’re getting
some rain – I can’t remember a Halloween
when it DIDN’T rain (even as a kid!).

Today is quiet – oldest son is getting off
work early to carve a pumpkin with our
grandson (so we have a week off of
‘grandson sitting’). I know they’ll have
fun – they both love being creative when
it comes to pumpkin carving!

Hope you’re having a nice day – remember
to do something for yourself – a quick nap,
read a book, take a walk to enjoy the
beauty of this Fall – the colors, sounds &
smells of this season.

Hugs;

Pammie

Havin’ fun!

Sit 'n Knit yarn logo

If you’ve known me for long, you know I love a good cause AND a new project! My last post was about a new (to me) knit group in my area that are knitting hats, scarves & gloves for the homeless in a nearby city. I chatted, briefly, with their leader and agreed to attend their next meeting beginning of October. Weeellllll – (again IF YOU KNOW ME) I have a very short patience level when it comes to wanting to start something new SO – I dug through the two bags of donated yarn from Knit Night and located several (actually 11) skeins of yarn that ‘spoke to me’. On one set of needles I started a ladies scarf (fuzzy/soft) in various shades of rose/pinks in a simple pattern. Just before going to sleep last night I was struck with the thought: “Wait! Wasn’t there some more ‘manish’ yarn in there?” Got up, dug through it and located a really chunky ivory yarn (3 skeins) so today I cast on for another scarf, this one for a guy (OR, it could be a lady, also – rather benign pattern.) I started out working a rather familiar pattern I created a few years ago then thought that perhaps I might veer off a bit and try a new idea – it worked OK (think it would work out better if it were a darker yarn, you’d be more able to see the pattern), so – like the title says: I’ve been HAVIN’ FUN! I delivered all the bags of Detroit Vets. baby ‘stuff’ today to my friend who, in turn, will drive it to the hospital in the morning. Since she lives rather close to where I had to go to pick up my grandson at his bus stop, I took along the ivory scarf. Let’s just say – with really chunky yarn and size 13 needles, I’m almost done with the first skein! My whole goal was just to have at least one scarf to donate when I meet up with this new group beginning of October – looks like that might be ‘a few’ to donate. I don’t mind a bit – I love knitting AND I love doing charity work, so it all works out in the end. (the hard part, for me, will be giving up the rest of the two bags of free yarn in 2 weeks!) Not that I don’t already have LOTS of scarf-type/weight yarns in my stash, it’s just when you (meaning I) see all these new possibilities – it gets a girl’s ambitions goin’!!! (I can just hear my friend Mary/Momma saying: “Oh, boy – here she goes again!” Yep, that’s me – a little ‘over-the-top’ when it comes to ambition! It’s almost like when I finish one project there’s a hole there that needs to be filled (with another project). Without the new ‘scarf’ project, I’d be down to just knitting baby hats & chemo caps – not a ‘bad’ thing, but after making so many, it does get a little ‘old’ (doesn’t mean I won’t continue doing them, I just need a brief break from them.) So, that’s my tale of adventures in knitting! (AND, I’m looking forward to seeing what this new group creates: patterns, ideas, etc. That’s one of the things I love the most about going to my knit group – seeing all the various creative ways other ladies create using yarn, either knitting or crochet; it never gets old for me. (I just hope they like the scarves I’m making!)

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

Applesauce Nut Bread

1 large finely diced, peeled apple,
diced into 1/4″ pieces
1/2 tsp. lemon juice
1 T. sugar
1/8 tsp. + 1/2 tsp. cinnamon
1 1/2 C. applesauce
1 1/2 C. flour
3/4 c. brown sugar, not packed
1 tsp. baking soda
1/4 tsp. nutmeg
pinch allspice
1/4 tsp. salt
2 T. vegetable oil
2 large egg whites
1 1/2 tsp. vanilla
1 1/2 oz. chopped walnuts

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick baking spray.
In medium bowl combine
apple, cinnamon, sugar &
lemon juice; set aside. In
medium bowl combine flour,
baking soda,nutmeg, cinnamon,
allspice & salt with wire whisk.
Set aside.
In large bowl mix oil, egg whites,
sugar, applesauce & vanilla; beat at
medium speed until thick. Add
flour to mixture, blend at Low
speed until combined – do not
overmix. Fold in apples & nuts.
Pour batter into prepared pan &
bake 55 minutes or until a toothpick
inserted into center comes out
clean. Let pan cool 20 minutes;
bread should be room temp.
before slicing.

(recipe: skinnytaste.com)
———————————————

Taco Meatloaf

1 egg
1/2 C. sour cream
3-4 T. taco seasoning mix
salt, to taste
1 C. crushed tortilla chips
1/2 C. shredded Cheddar
cheese
2 lb. lean ground beef

Optional: sliced tomato,
chopped black olives, chopped
green onion, shredded lettuce

Preheat oven 350 degrees F.
In large bowl whisk egg & add
all ingredients except beef; mix
well. Add ground beef & mix
well. Shape mixture into a loaf
in baking dish. Bake 60-70 minutes
depending on how thick you made
the loaf. While hot, place on a serving
platter. Top with (options) sliced
tomato & grated cheese. Loosely
cover with foil so heat from loaf
melts the cheese. Prepare any
combination of shredded lettuce,
chopped green onion, chopped
black olives, sour cream & extra
salsa to serve on side or top
of meatloaf. Serves 6-8

(recipe: Holly-justapinch.com)
—————————-

Chicken Tetrazini
(crockpot)

8 oz. spaghetti, uncooked
1 C. heavy cream
2 1/4 C. water
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 C. sliced mushrooms
1 C. finely diced celery
2 T. butter
2 C. shredded/cubed cooked
rotisserie chicken (or cooked
chicken)
1 C. grated sharp Cheddar
cheese*
salt & pepper, to taste

Lay spaghetti flat in bottom of
crockpot. Pour cream on top then
pour on water. Sprinkle salt, pepper,
garlic & onion powders on top of
the liquid. Sprinkle mushrooms &
celery evenly over mixture. Cut
butter into 8 cubes & spread
evenly. Layer chicken evenly on top.
Cover & cook on High 90 minutes.
Sprinkle cheese on top & let melt
5 more minutes. Salt & pepper, to
taste.  Serves 6

*You can also use Parmesan or
mozzarella cheese.

(recipe:365daysofcrockpot.com)
———————————-

Crockpot Creamy Corn
(best way to use up fresh
summer corn)

5 strips bacon, cooked crisp
3 T. bacon grease
2 T. butter
7-8 green onions, chopped
(green & white parts)
1 clove garlic, minced
6-8 ears corn (about 5 C.
kernels or 1 1/2 lb)
1/2 C. milk
8 oz. cream cheese, cut into
cubes
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. hot sauce

Place bacon grease & butter on
bottom of crockpot; set on High,
cover & leave 5 minutes until
butter melts. Add green onions &
garlic, cover & leave 10 minutes
until onions are soft. Reduce heat
to Low. Add corn, cream cheese,
milk, salt/pepper & hot sauce; stir
well. Cover & cook 3 1/2 hours.
Chop cooked bacon into small
pieces & stir through corn. Cover &
continue cooking 30 minutes. Serve
immediately. Serves 6

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

Easy Cheese Danish

1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
3 T. flour
1 tube crescent rolls
1/2 C. cream cheese flavor,
or vanilla frosting (canned)

Preheat oven 375 degrees F.
In small bowl, mix cream cheese,
sugar, vanilla & flour; set aside.
Line a baking pan with foil, spray
with nonstick spray & set aside.
Unroll crescent rolls leaving them
in rectangles. Lay rolls on greased
pan together, lining up width wise.
Press edges together to even out &
seal any holes. Cut 1/2 inch wide
diagonal strips on each side of the
dough. Spread cream cheese filling
down center of dough, leaving
2-3 inches on either side. Fold the
1/2″ wide dough strips up & over the
filling, alternating sides so it looks like
a braided pattern. Bake 20-25 minutes
or until filling is set & dough is golden
brown. Cool 15 minutes. In small bowl
microwave frosting 15-30 seconds &
drizzle over danish. Serves about 8

(recipe: allfoodrecipes)
————————————-

Easy-Cheesy Pepperoni Twist Rolls

frozen bread dough
pepperoni
Mozzarella cheese
Parmesan cheese
olive oil
Italian seasoning
garlic powder (optional)
melted butter
1/4 C. tomato sauce (optional)

Place frozen bread dough on a
sheet of plastic wrap that has
been sprayed with  nonstick
spray or brushed with cooking
oil. Lay wrap, oiled side down,
on bread dough. This allows the
dough to rise & move easily under
the wrap without it sticking or
holding back the dough.
Allow dough to thaw a few hours
at room temp. When dough is
completely thawed it will be
slightly puffed up.

Preheat oven 375 degrees F.
Roll out dough to approx. 11″ X 11″
square. One frozen dough log makes
one pepperoni roll. Brush dough
with olive oil (or other cooking oil).
Lay pepperoni on dough, covering
entire surface; sprinkle with Mozz.
cheese. Sprinkle with shredded
Parm. cheese & lightly sprinkle with
Italian seasoning. Lightly sprinkle
with garlic powder & roll up dough,
starting at one edge of square. Place
roll on baking sheet, leaving space
between, if you’re making more than
one. Brush some melted butter on
top of uncooked roll(s). Bake 15-25
minutes. When done top of roll(s)
should be golden brown & you
should be able to make a tapping
sound on the crust with your finger-
nail. Make sure you allow roll to cool
completely before slicing & serving.
Serve with tomato sauce on side,
if desired.

(recipe: allfood.recipes)
———————————

Carrots with Maple/Pecan Sauce

5 C. sliced carrots
1/4 C. finely chopped pecans
1 T. finely chopped onion
2 tsp. butter or margarine, melted
1/3 C. maple-flavored syrup

Place carrots in large saucepan; add
enough water to cover carrots. Cover &
bring to a boil; reduce heat to simmer &
cook 10-12 minutes or until tender; drain.
Place pecans in a small nonstick saucepan;
cook over medium-high heat 3-5 minutes
until lightly browned, stirring constantly.
Remove from saucepan; set aside. In same
saucepan, combine onion & butter; cook
2 minutes over medium heat until onion
is tender. Stir in syrup; bring to a boil –
boil 5 minutes, stirring occasionally. Stir
in pecans; pour over carrots & toss
gently to coat. Serves 10

(recipe: Back of the Box website)
————————————–
Barbecue Dinner
(crockpot)

2 medium unpeeled potatoes, cut
into 1/2 inch pieces
1 large green pepper, cut into strips
1 medium onion, sliced
1 T. quick-cooking tapioca
2 lb. chicken thighs or drumsticks,
skinned & fat removed
1 (8 oz) can tomato sauce
2 T. brown sugar, packed
1 T. Worcestershire sauce
1 T. yellow mustard
1 clove garlic, minced
1/4 tsp. salt

Place potatoes, green pepper & onion
in crockpot. Sprinkle tapioca over
mixture. Place chicken on top.
Sauce:
In small bowl stir together tomato
sauce, brown sugar, Worc. sauce, mustard,
garlic & salt; pour over chicken
Cover & cook on Low 10-12 hours or High
5-6 hours.
Transfer chicken & vegetables to large
serving bowl. Skim fat from sauce; spoon
sauce over chicken & vegetables.
Serves 4-5

(recipe: Rhonda G-Marys Recipe Exchange)
—————————–

Harvest Pasta Casserole

1 butternut squash (2 lb),
peeled/cut into 1″ cubes
1 onion, cut lengthwise in
half, then sliced crosswise
1/2 tsp. crushed red pepper
2 T. olive oil
3 1/3 C. rigatoni pasta, uncooked
4 oz. cream cheese, cubed &
softened
1/4 C. milk
1 (8 oz) pkg. shredded Three-
Cheese with a touch of
Philadelphia, divided (Kraft)
1/4 C. croutons, crushed

Heat oven 400 degrees F.
Combine first 4 ingredients in
9 X 13 dish. Bake 30-40 minutes
or until squash is tender. Cook
pasta accordg to pkg directions,
omitting salt. Drain pasta; return
to pan. Add cream cheese & milk;
stir until cream cheese is melted
& sauce is well blended. Add to
squash mixture with 1 C. shredded
cheese; mix lightly. Top with crouton
crumbs & remaining shredded cheese.
Bake 20 minutes or until heated
through. Serves 8, 1 C. each

(recipe: Kraft foods)
——————————–

Pineapple Lush Dip
(dessert dip)

1 (3.4 oz) pkg. vanilla
instant pudding mix
1 (20 oz) can crushed
pineapple in juice, undrained
1 C. Cool Whip, thawed

Dippers:
fresh fruit or vanilla
wafers

Add dry pudding mix to
pineapple in medium bowl;
whisk 2 minutes. Stir in
Cool Whip. Makes 26
servings (2 T. each)

Can be made ahead of time;
refrigerate until ready to serve.

Leftovers can be placed in
parfait glasses & topped with
cut fresh fruit

(recipes: Kraft foods)
===================

Our weather is still holding at ‘nice’ – the days
are sunny with big, fluffy white clouds and
gorgeous blue skies – temperatures around
65 and a little cooler at night. Right now it’s
almost 8 p.m. and 66 degrees F. outside!

Hope you’re enjoying this weather – have
a GREAT day!!!

Hugs;

Pammie

Friday Fun – sort of

??????????????????????????????????????????????????????????????????????????????????????????????

First off, Radiology doctor check up – came out FINE! Double mammogram came out clear – THANK YOU, LORD! Good news – see him in 6 months just to ‘check in’ and next mammogram in A YEAR! YAY! Stopped at the local Salvation Army and found a really nice medium tan colored crocheted vest which will go really nicely with my brown skirt & cream colored long-sleeved turtle neck this winter; also got a pair of black dress slacks on 1/2 price – SCORE! More running to Office Max for printer cartridges, then to the Post Office for stamps for the special needs group newsletters I’m printing as I type! 65 copies this time; hopefully I’ll be able to get them all printed, stapled, folded, stuffed into the envelopes, stamped & ran to the Post Office before tonight. (being we’re going into a 3 day weekend, I’d like them to go out in tomorrow’s mail, if possible, as Sunday is the last day of this month!) Can you believe it – there went AUGUST! Sigh . . .

In my travels I noticed that gas prices jumped from $3.44/9 a few days ago to $3.66/9 today – NOT GOOD, as I only have half tank right now! Why did I think that they’d stay LOW for awhile? Silly me.

We’re still working on all the nice fresh produce I bought earlier in the week. Made Zucchini casserole with corn on the cob for dinner; yummy dinner (good thing the doctor didn’t ask for a blood test, as rice AND corn really spike my diabetic numbers!) Still working on leftovers – only have a chicken breast & 1 hash brown potato patty left – not bad! That might be my lunch, just to get them out of the fridge! Tonight will probably be a repeat of last night’s dinner, as I still have lots of casserole and 4 more ears of corn. Still up on the menu is BLT’s – with only two of us eating dinners, it takes much longer to gt it gone! (I shouldn’t complain – there are people who are going hungry, right?)

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

Glazed Strawberry Bars

2 1/4 C. flour
1/2 tsp. baking soda
1 (8 oz) pkg. cream cheese,
softened
3/4 C. butter, softened
2 C. sugar, divided
2 tsp. vanilla
1 (3.4 oz) pkg. vanilla
instant pudding mix
3/4 C. milk
1 C. Cool Whip, thawed
1 (3 oz) pkg. strawberry
Jell-O mix
2 T. cornstarch
1 C. water
4 C. fresh sliced strawberries*

Preheat oven 350 degrees F.
Combine flour & baking soda.
Beat cream cheese, butter, 1
C. sugar & vanilla in large bowl
using elec. mixer until blended.
Gradually beat in flour mixture,
mixing well after each addition.
Press on bottom of 15 X 10 X 1
inch pan. Bake 15-17 minutes until
lightly browned; cool completely.
Beat pudding mix & milk in medium
bowl with whisk 2 minutes (pudding
will be thick). Stir in Cool Whip until
blended. Refrigerate until ready to use.
Mix dry Jell-o, cornstarch & remaining
sugar in medium saucepan. Gradually
stir in water & bring to boil on medium-
high heat, stirring constantly. Cook &
stir 2-3 minutes or until thickened.
Cool 10 minutes.
Spread pudding mixture over crust;
cover with strawberries. Drizzle with
Jell-O glaze. Refrigerate 4 hours.
Serves 36

*can substitute raspberries, blueberries
or kiwi

(recipe: kraft foods)
———————————

Creamy Burrito Casserole

1 lb. ground beef or turkey
1/2 medium onion, chopped
1 (1 1/4 oz) pkg. taco seasoning
6 large flour tortillas
1 (16 oz) can refried beans
2-3 C. shredded taco cheese (or)
2-3 C. shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
soup
4 oz. sour crem
jarred hot sauce, if desired

Preheat oven 350 degrees F.
Brown meat & onion, drain fat. Add
taco seasoning & stir in refried beans.
Mix soup & sour cream in separate
bowl. Spread half sour cream mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over sour cream
mixture. Put half meat/bean mixture
over top & add a layer of cheese. (you
could add hot sauce now if desired)
Repeat layers. Sprinkle cheese on
top & bake, uncovered, 20-30
minutes.

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

 Watermelon Salad

4 C. watermelon, cubed
1 large cucumber, seeded/diced
1/2 red onion, minced
1/4 C. crumbled feta cheese
8 pitted Kalamata olives,*
quartered (optional)

Dressing:
1 tsp. lemon juice
2 tsp. lime juice
zest of one lemon & one lime
(optional)
1/2 C. chopped fresh parsley
1/3 C. Greek or regular plain yogurt
1/4 tsp. black pepper

Mix dressing ingredients in small bowl;
refrigerate. Toss all other ingredients
together; keep chilled until ready to
serve, then gently fold in dressing.
Serves 6

*can substitute raisins or fresh blueberries
for olives.

(recipe: Connie-justapinch.com)
———————————–

Easy S’Mores Dip

1 1/2 C. milk chocolate chips
3 T. milk
5 1/3 C. miniature marshmallows
graham crackers, for dippers

Pour chocolate chips, milk & 1 1/3 C.
marshmallows in medium saucepan.
Heat over medium-high heat, stirring
constantly until melted; pour mixture
into a 9 inch pie plate; smooth surface.
Sprinkle remaining marshmallows in
plate over chocolate; place under
broiler until marshmallows are golden
brown – watch, as they can burn quickly!
Use graham crackers as dippers.
Serves 6-8

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

Cheesy Ranch Potatoes
(crockpot)

2 lb. small red potatoes, quartered
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope Ranch salad dressing mix
1 C. shredded Cheddar cheese

Place cleaned & quartered potatoes in
(2 qt) crockpot. In a bowl beat together
cream cheese, soup & salad dressing mix.
Stir in shredded cheese, pour over potatoes
in crockpot & stir. Cover & cook on Low 8
hours or until potates are tender. Serves 5

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

Beef & Broccoli – crockpot

2 lb. your favorite beef sliced thin*
2 C. beef broth
1 C. soy sauce
1/2 C. brown sugar
3 T. sesame seeds
4 cloves garlic, minced
4 T. cornstarch
2-3 lb. broccoli florets

cooked rice

In small bowl combine broth,
soy sauce & brown sugar until
dissolved. Place beef in crockpot
& pour sauce over. Add sesame
seeds & minced garlic. Cook on
Low 6-8 hours. Mix cornstarch with
4 T. of liquid from crockpot in a bowl.
Stir well & add mix back into crockpot;
stir gently. Add room temperature
broccoli to crockpot & cook on High
40 minutes or until broccoli is cooked
through. Serve over cooked rice or
your favorite fried rice recipe.
Serves 8-10
*poster used round steak

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

Chinese Honey Garlic Chicken

2-3 boneless, skinless chicken
breasts, pounded to 1/2 inch thickness
salted & peppered, to taste
3 T. oil
1/2 C. corn starch

Sauce:
2 tsp. garlic
1/3 C. honey
1 tsp. apple cider vinegar (or
white vinegar)
1/2 C. water
1 tsp. soy sauce
(optional: 1/2 tsp. crushed red
pepper flakes)

Corn starch slurry: 2 T. cold water
& 1 T. corn starch
——-
(optional: chopped scallions, sesame
seeds, cooked white or brown rice,
or fried rice)

Heat oil in large pan or skillet over
medium heat. Toss chicken pieces in
corn starch; cook 6-8 minutes in pan,
stirring occasionally to ensure even
cooking until chicken is cooked
through & crisp on outside. In small
saucepan, whisk together all sauce
ingredients (except corn starch slurry).
Add to boiling sauce; reduce to simmer
& allow to cook 2-3 more minutes until
thick. Add sauce to chicken & stir to
coat. Serve with rice & optional items
listed above. Serves 4

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

Bacon Ranch Pasta Salad

1 lb. pasta
3/4 C. Ranch salad dressing
3/4 C. sour cream
1 C. frozen peas, thawed
1 C. shredded carrot
1/2 C. real bacon bits

Prepare pasta accordg. to pkg.
directions; rinse with cold water
& drain well. In large bowl
combine all other ingredients;
stir in pasta & combine well.
Chill 2 hours before serving.

(recipe: julieseatsandtreast.com)
————————————

Cherry Fluff

2 cans cherry pie filling
1 (8 oz) tub Cool Whip, thawed
1 can sweetened condensed milk
1 can crushed pineapple, drained

In large bowl combine Cool Whip &
condensed milk until smooth. Mix
in cherry pie filling & drained
pineapple. Mix well, cover &
refrigerate 1 hour.

NOTE: also good with chopped
walnuts mixed in.

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

Zucchini Bars with Brown
Butter Frosting

1 1/2 C. granulated sugar
1 C. vegetable oil
3 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
2 C. shredded zucchini (about
3 medium)
1 1/2 C. chopped pecans

Frosting:
6 T. butter
6 C. powdered sugar
1 tsp. vanilla
8 – 10 T. milk

Preheat oven 350 degrees F.
Grease 15 X 10 X 1″ pan. In
medium bowl, add flour, baking
powder, salt & cinnamon; mix &
set aside.
In mixer bowl, add sugar, oil & eggs;
mix until smooth. Add dry ingredients
to wet ingredients until incorporated.
Stir in zucchini & chopped nuts; spread
evenly in pan – cook 30-40 minutes or until
toothpick inserted into center comes out
clean. Let bars cool completely.

Frosting:
Heat medium saucepan to medium heat;
add butter & whisk until it turns brown. Add
powdered sugar, vanilla & milk; stir together
until smooth & spread over cooled bars.
Serves 24

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

Parmesan Bread Sticks

1 (1 lb) loaf French bread
3/4 C. melted butter
1/4 C. grated Parmesan cheese
(a
Preheat oven 425 degrees F.
Cut bread loaf into 5 pieces, each
about 4 inches long. Cut each piece
lengthwise into 6 sticks. After brushing
sides with melted butter, sprinkle sticks
with Parmesan cheese & place on ungreased
jelly roll pan. Bake about 8 minutes, or until
golden brown.

(recipe: Rhonda G-Marys Recipe Exchange)
=======================

Spent the entire day yesterday playing
Rollercoaster Tycoon with my grandson;
we’re talking from around 8 a.m. until
almost 6 p.m. – the boy is insatiable!
We still have until Aug. 31st to see if
I won the 3-disc set on Ebay (so far
the bid is still $3.65 – my top bid is
$10, so I’m really hoping we get it
for the lower price!) He even asked me
if I would be playing it after he went
home! Love that boy – next Tuesday
he starts school, 3rd grade if I’m not
mistaken. His dad asked if he wanted to
be in flag football this year (yes) – that’s
GREAT! Last year he was in touch football
and it was too far away for us to go see
his games, so this will be great as it’s in
flag football is in our area.
Guess I’d better close here – having
all kinds of ‘fun’ with the printer – sometimes
I’m actually able to print the entire 65
copies with NO TROUBLE, but then there
are other times (like now) when I keep
getting “Paper Jam” – ugh!!! (It must
know I’m not paying full attention to
the printing!)

Enjoy your day;

Hugs;

Pammie

PS: the weather is still very UN-August like: right now it’s 69 and chilly, overcast. Where did our summer go!???

WHEW! One less – take a big, deep breath!

tired-woman-yawning-12073585

This has been one of ‘THOSE’ weeks – constant ‘stuff’ needing to be done. Just got off the phone with my grandson’s Mom – YAY (or WHEW!) apparently the ‘powers that be – those who care for him besides me’ somehow thought when I said I wanted to switch from Fridays to Thursdays, it meant NOW. (I meant when school starts). This week & next were supposed to be ‘watch grandson’ Tuesday, Thursday AND Friday – big stuff. I love him dearly but it really wears me out trying to keep him amused! For example, I knew we were going to get him around 10:30 a.m. Tuesday – what I didn’t know was- he wouldn’t be picked up until 5:35 p.m.! USUALLY it’s around 2:30 – so by 3 or so I was getting antsy – by 5, ready for a BIG NAP! Problem with that? Knit Night started at 6:30, I had to leave at 5:50 or so to battle the traffic AND the big thunderstorm. It all worked out – only 8 of us showed up – Panera was a virtual waste land – we had the whole place to ourselves! So, bottom line on grandson – I ‘only ‘ have him next Tues & Thur, not Friday and after that, only on Thursdays after 4 p.m. when I pick him up at the bus stop!

This has been THE craziest year for funerals, also. In the past three months I have been to, (or will be going to) a total of EIGHT funerals! Yesterday afternoon my sweet little old lady (with Alzheimers) that we drive to church had her husband’s memorial service. Being that it was also my special needs group night, I could only stay about an hour for visitation. While there I got a phone call from my ‘partner/other teacher’ for the group saying that she couldn’t come to teach because there had just been a death in HER family. First she outlined that I’d be fine as I’d have another lady as my helper; then she called back about 5 minutes later to tell me she’d forgot – the other lady would be in a teacher training meeting, so I’m on my own! CRAZY NIGHT! We played Bible Bingo and I enlisted the aid of our new helper (who is also a youth pastor at that church) – he’s about 6′ 7″, HUGE, gentle Giant of a man with a big, booming voice. All worked out very well – the kids loved it. As we’re setting up snacks; one of my helpers asks me if I’d heard anything about another friend – No, so she tells me he died Tuesday! Eight funerals in three months! That’s just CRAZY! They were all LOVELY, great people whom I will truly miss. While I’m saying my goodbyes to the family of my Alzheimers lady, a lady from the funeral home says my name. (OK – I thought, not sure if I heard right, but I turned to her) Turns out I was right: she’s the daughter of ANOTHER really dear friend whom I’d sort of lost contact with – who ALSO has Alzheimers now! IN FACT, to make it even stranger: SHE LIVES DIRECTLY ACROSS THE HALL FROM MY LITTLE OLD LADY IN THE SAME SENIOR CITIZENS CONDO! How weird is that?! I chatted with the daughter a bit, got her phone number and said I’d call soon to go see her Mom. As she said: “Maybe she’ll recognize you, maybe she won’t – BUT she’ll make a really good job of ‘faking it’ if she doesn’t! How funny! Ah, Life – sometimes ya just gotta roll with the punches and keep looking up – right?

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

Sauteed Zucchini & Tomatoes

1 T. cooking oil
4 small zucchini, sliced (about 4 C)
1 (14.5 oz) can stewed tomatoes,
undrained
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper; break up tomatoes with
spoon. Cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

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

Crockpot Polynesian Chicken

4 chicken breasts, boneless, skinless

(about 1 1/2 lb),cut into 2″ cubes

1 red bell pepper, cored/seeded & sliced
into 1″ strips
1 (20 oz) can pineapple chunks in natural juice
2 T. soy sauce
2 cloves garlic, minced
2 tsp. freshly grated ginger
1/3 C. honey
2 T. cornstarch

(recommend using 4-7 qt crockpot)
Pour juice from pineapple into small bowl. Mix
soy sauce, garlic, ginger & honey into juice;
whisk to combine. Add cornstarch, stir until
combined. Place chicken in crockpot, add
pineapple chunks. Pour pineapple juice mixture
over chicken. Cover & cook on Low 4-5 hours. Add
bell peppers the last 15 minutes of cooking time.
Serve over a bed of cooked quinoa or brown rice.
Serves 6
(recipe: Peg-Marys Recipe Exchange)
———————————————-
California Baked Potatoes
3 (cold) baked potatoes, cut into spears
1/2 C. Catalina salad dressing
1 T. garlic powder
1 T. parsley flakes

Preheat oven 375 degrees F.
Toss potato spears with salad dressing;
place on a greased cookie sheet. Sprinkle
with garlic & parsley. Bake 20 minutes
or until crispy. Serves 4
(recipe: Kraft foods)
————————————————
Summer Salad w/Baby Greens

3 oz (about 4 C.) baby arugula &
baby spinach mix
5 oz. whole wheat or brown rice
pasta
1/3 C. sun dried tomatoes, sliced thin
2 T. capers, drained
2 T. balsamic vinegar
1 1/2 T. extra virgin olive oil
salt & fresh pepper, to taste
2 T. freshly shaved Parmigiano
Reggiano

Boil pasta in salted water accordg. to
pkg. directions; drain & rinse in cold
water. In large bowl, combine pasta,
baby greens, tomatoes, capers, olive
oil, vinegar, salt & pepper; toss well.
Just before serving top with freshly
shaved Parmigiano Reggiano.
Serves 4

 

(recipe: skinnytaste.com)
————————–


Dale’s “Can’t Stop

Eating it” Salad

2 heads iceburg lettuce, chopped
2 stalks celery, chopped

1 yellow or white onion, chopped

1 C. mayonnaise
2 T. apple cider vinegar
1 C. sour cream
1 T. sugar (or Splenda)
Parmesan cheese
fresh ground black pepper
4-5 slices bacon, fried crisp &
cru
mbled

In large bowl top lettuce with
celery & onion. Mix mayonnaise
with vinegar & drop spoonfuls
over salad. Mix sour cream with
sugar & drop spoonfuls over

salad.Spread dressing evenly over
salad to cover; sprinkle Parmesan
cheese over dressing & grind
black pepper (to taste) over
cheese. Cover with plastic wrap.
When ready to serve,
sprinkle bacon over top
& toss well,to evenly coat
all.
(recipe: Facebook)

———————————–

Party Hamburger Dip
(crockpot)

1 lb. ground beef
1 1/2 lb. Velveeta cheese, cubed
1 can Ro*Tel tomatoes & chilies
1/2 onion, diced
1 (8 oz) pkg. fresh mushrooms,
sliced

Serve with: corn chips, tortilla
chips or crackers

In skillet, brown hamburger, onion
& mushrooms; drain. Add Velveeta
to crockpot; turn crockpot heat to
High & cook until cheese is melted.
Add other ingredients; stir & cook
about 30 minutes. Leave crockpot
on Low while serving.

(recipe: allcrockpotrecipes.com)

————————————–

Super Moist Zucchini/Chocolate/
Pecan Cake

Cake:
1/2 C. butter, softened
1/2 C. canola oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1 tsp. vanilla
1/2 C. buttermilk*
2 C. shredded zucchini

Topping:
1/2 C. brown sugar
1/2 C. chopped pecans
1 C. chocolate chips

Preheat oven 350 degrees F.
In large bowl add 1/2 C. softened
butter, oil, sugar & eggs; mix well,
about 3 minutes. In medium bowl
add flour, cocoa, baking powder,
cinnamon, cloves & baking soda;
whisk until well blended. Pour
1/2 C. butter milk & vanilla into
large bowl; add dry ingredients &
mix until all is well combined. Add
shredded zucchini to batter & mix
until combined. Spray 9 X 13 pan
with nonstick spray; pour in batter
& spread to smooth.
Place nuts, brown sugar & choc.
chips in bowl; toss together &
sprinkle over top of batter.
Bake 35-40 minutes or until
a toothpick inserted into center
comes out clean. Serves 12-15

*if you don’t have buttermilk,
pour 1/2 C. milk into 1 C. measuring
cup, add 1 tsp. vinegar or lemon
juice – stir & let set 5 minutes. Use
in place of buttermilk.

Poster says this cake is great the
next day warmed in the microwave.

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

Crispy Zucchini Fries

1 medium zucchini
1 egg
1/4 C. milk
1 1/2 C. Panko bread crumbs
1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper

marinara sauce, for dipping,
if desired

Preheat oven 425 degrees F.
Cut ends off zucchini, slice in
half then slice each half into
1/2 inch strips. Separate strips
in two, lay face down & slice into
strips (like fries). Crack egg into
loaf pan; beat with fork until
frothy. Add 1/4 C. milk & whisk.
Pour panko crumbs into another
loaf pan; add seasonings & stir
to combine. Dip each zucchini
slice in egg, then in Panko mix.
Place strips on cookie sheet
sprayed with nonstick spray. Bake
20-30 minutes until golden brown
& crispy. Sprinkle with a bit more
salt when they come out of the
oven. Serve with marinara sauce,
if desired. Serves 4

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

Fluffy Strawberry Salad

1 (6 oz) box strawberry or
raspberry Jello
1 C. boiling water
1 C. crushed ice (or 1 C. cold
water)
1 (5.1 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
4 C. miniature marshmallows
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) container fresh
strawberries, cleaned & sliced.

Pour Jello into medium bowl; pour
in boiling water & stir 2  minutes
until dissolved. Pour ice or cold
water in bowl; mix well. If using
cold water, refrigerate until jello
is set up. If using ice, refrigerate
about 10 minutes. Jello should
be as thick as pudding. Pour
crushed pineapple & vanilla pudding
mix in large bowl; stir to combine.
Add marshmallows & Cool Whip;
stir with wooden spoon. Stir Jello
& pineapple mix together, mixing
well to combine. Add sliced berries
to bowl; stir to combine. Cover &
refrigerate at least 1 hour before
serving. Can be made up to 24
hours in advance. Serves 15

(recipe: jamiecooksitup.net)

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

Ooops – forgot to give you:


Peach Coffee Cake

1 (18 1/2 oz) pkg. yellow cake mix
3 eggs, beaten
1 tsp. lemon extract, divided
1/2 C. chopped walnuts
1 (21 oz) can peach pie filling, cut
into smaller pieces
1/2 C. sugar
1/2 C. flour
1/4 C. butter, softened

Preheat oven 350 degrees F.
In large bowl, combine dry cake mix,
eggs, 1/2 tsp. extract, walnuts & pie
filling; stir until well blended. Spread
in greased & floured 9 X 13 pan; set
aside. In separate bowl, mix sugar,
flour, butter & remaining extract with
a fork or pastry blender until crumbly;
sprinkle evenly over batter. Bake 40-45
minutes, until center of cake springs
back when touched. Serves 12

(recipe: Marys Recipe Exchange)
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