and so we begin with HOLIDAY RECIPES!

My inbox in chock-ful of holiday recipes – where to start? Which ones to keep? Oh my – it’s a job! If you’ve been reading my blog for any amount of time you know that I love to find ‘interesting’ recipes from all sorts of various sites. I try to remember, every once in awhile, to make note here that these are NOT my recipes, and I note the site at the bottom of the recipe where I found said recipe. Since we have Thanksgiving in our sights very soon, I thought I’d try to start posting recipes that might help you in your choices for what to cook/serve for YOUR holiday meal.

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

Crockpot Turkey Breast & Gravy

2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. black pepper
2 medium onions, chopped
3 medium carrots, cut into
1/2″ slices
3 ribs celery, coarsely chopped
1 bone-in turkey breast (6-7 lb),
skin removed
1/4 C. flour
1/2 C. water

Mix first 5 ingredients in a bowl.
Place vegetables in bottom of
crockpot; top with turkey. Rub
turkey with seasoning mixture
from bowl. Cover & cook on Low
5-6 hours until temp. of turkey
(using a thermometer) reads
at least 170 degrees F. Remove
from crockpot; let stand, covered,
15 minutes before slicing.
Serves 12

Gravy:
Strain cooking juices into a small
saucepan. Mix flour & water until
smooth; stir into cooking juices &
bring to a boil. Cook & stir until
thickened, 1-2 minutes.

(recipe: tasteofhome.com)
——————————–

Crockpot Turkey Breast
(brined then cooked)

9 lb. turkey breast, thawed
1/2 C. kosher salt
1/2 C. sugar
10 oz. soy sauce
1/2 C. Worchestershire sauce
2 tsp. dried celery seed
2 T. poultry seasoning

In a large stock pot dissolve
salt & sugar in warm water.
Add soy & Worc. sauce, celery
seed & poultry seasoning. Place
thawed turkey breast in pot &
cover with water – refrigerate
24 hours.
Remove turkey from brine &
rinse off with water. Place turkey
breast in crockpot; cover & cook
on Low until internal temperature
reaches 165 degrees F (about
8 hours). Makes 8
servings

NOTE: poster said that after
brining & rinsing breast, she rubbed
the breast with poultry seasoning
before placing in crockpot.

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

Carrots Au Gratin

2 C. carrots, peeled/thinly
sliced
1/4 C. minced onions
1/2 C. water
1/4 C. plus 3 T. butter,
divided
1/4 C. flour
1 1/2 C. milk
1/3 C. shredded Cheddar cheese
1 T. dried parsley
2 C. butter crackers (like Ritz),
crushed

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
carrots & onions in water until
tender; drain. Add 1/4 C. butter
& flour – stir in milk. Cook & stir
until thickened. Remove from
heat; add cheese & parsley –
stir well then pour into prepared
dish. Mix remaining butter &
crushed crackers together –
sprinkle on top of dish & bake 20
minutes. Serves 4

(recipe: gooseberrypatch.com)
———————————
Roasted Sweet Potatoes

4 sweet potatoes, peeled/
cut into 1-inch cubes
1/4 C. olive oil plus more for
drizzling
1/4 C. honey
2 tsp. ground cinnamon
salt/ground black pepper

Preheat oven 375 degrees F.
On a sheet tray sprayed with
nonstick cooking spray lay out
potatoes in a single layer. Drizzle
oil, honey, cinnamon, salt/pepper
over potatoes. Roast 25-30 minutes
until tender. * When you remove
them & transfer to a serving
platter, drizzle more olive oil over
them.

*Poster said she likes to roast them
a little longer so check them & poke
with a fork to see if they’re done.

(recipe: all-my-recipes.com)
———————————–

Layered Sweet Potato Casserole

5-6 sweet potatoes
1/2 C. (1 stick) margarine
3/4 C. brown sugar

Preheat oven 375 degrees F.
Place sweet potatoes in stock pot
filled with enough water to cover;
heat to boiling & cook about 15
minutes (test with a fork). They need
to be done but not mushy). Drain &
allow to cool. Peel sweet potatoes,
being careful to leave as much flesh
as possible. Slice into 1/2 inch slices
& place slices in bottom of a 2 qt.
baking dish, enough to cover bottom.
(you will be making 3 layers, total)
Cut margarine into 1/2 T. slices &
place 5-6 pats over sweet potatoes.
Sprinkle 1/4 C. brown sugar over
margarine & repeat layers twice more,
ending with brown sugar on top.
Bake 40 minutes; remove from oven &
allow to cool 10 minutes before serving.

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

(my son does Brie every year for an appetizer)

Maple/Bacon baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese (unwrapped)
1 egg mixed with 1 T. water (egg wash)
2 T. pecans, chopped

crackers, small slices ‘party breads’
for dipping

Preheat oven 400 degrees F.
In small skillet over medium heat
cook bacon until crisp – 8 minutes.
Drain; add maple syrup to skillet
& stir until combined. On a parch-
ment lined baking sheet, roll out
puff pastry. Place Brie on top & top
with all but 1-2 T. maple/bacon
mixture. Fold up each corner of
puff pastry, brushing each fold
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until puff pastry
is golden (cover with foil if getting
too dark). Serve immediately
with dippers.

(recipe: delish.com)
—————————–
Baked Brie w/Cherry Preserves

1 sheet puff pastry, defrosted
1 (7 oz) wheel Brie cheese, unwrapped
1/4 C. cherry preserves
egg wash (1 egg mixed with 1 T.
water)

Preheat oven 400 degrees F.
Cut puff pastry into 8-inch square.
Place Brie in center of pastry &
top with cherry preserves. Fold
up corners of pastry, sealing at
top & brush with egg wash.
Bake 20-25 minutes until pastry
is golden brown & cheese is melted.
(if top of pastry starts browning
too much, cover with foil)

(recipe: delish.com)
————————————-

Crockpot Mint Hot Chocolate

2 (11.8 oz, ea) bags milk chocolate
chips
1/4 C. unsweetened cocoa powder
1/4 C. sugar
1 T. vanilla
2 tsp. mint extract
1 gallon whole milk
marshmallows – for serving

Place all ingredients (except marsh-
mallows) in crockpot – stir. Cover &
cook on High 2 – 2 1/2 hours, stirring
occasionally. Serve with marshmallows.
Serves 10

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

Pumpkin Pie “Bites”

1 tube crescent roll dough

Filling:
3/4 C. pumpkin puree, squeezed
in paper towels to drain moisture
2 oz. cream cheese, softened
2 T. brown sugar
2 T. granulated sugar
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
1 egg yolk
1/2 tsp. vanilla

Coating:
1 T. unsalted butter, melted
1/2 C. granulated sugar
1/2 tsp. cinnamon

Icing:
1/3 C. powdered sugar
2 tsp. milk (or more to reach
desired consistency)

Preheat oven 375 degrees F.
Line a baking sheet with cooking
parchment paper.
In medium bowl mix cream cheese,
gran. sugar & brown sugar until
well combined. Add pumpkin puree,
cinnamon, ginger, nutmeg & allspice.
Add egg yolk & vanilla – mix until
smooth. Unroll crescent dough &
separate into 4 rectangles, sealing
perforations between 2 triangles
with your fingers. Cut each rectangle
in half to make 8 total squares.
Scoop 2 T. filling into center of each
dough square – pinch corners of
dough around filling & roll gently to
make a well-sealed ball.

In a pie pan or plate mix Coating:
1/2 C. sugar & 1/2 tsp.
cinnamon – brush each ball with
melted butter then roll evenly in
cinn/sugar mixture.

Set each ‘bite’, seal-side down,
on prepared sheet 2 inches apart.
Bake 11-15 minutes until golden brown.

While bites are baking prepare Icing:
In small bowl mix powdered sugar &
1 tsp. milk – until you reach desired
thickness (add more milk, if needed).
Drizzle over bites & serve immediately.

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

I will have lots more holiday recipes coming –
this is just the beginning. Yesterday I chatted
with our oldest son (the chef) to kind of get
an idea of what we’re doing for our holiday
dinner. He decided that he wants to ‘pare
down’ this year (last year was a bit ‘over the
top’). He’s cooking the turkey & doing a baked
brie appetizer. Other grandma switched gears
on me: I guess she’s not doing the cold sides,
but is doing sweet potatoes & some sort of
pretzel appetizer? I’m sticking with ‘the
usual/tried & true’: garlic mashed potatoes,
green bean casserole, (thinking of going with
croissants this year), and some sort of desserts.
I know we won’t go away hungry!

Had an easy babysitting yesterday: 1:30 –
around 3:45! He’s 8 months old now, has
3 teeth, is standing & attempting to stand
without holding onto something – lots of
standing & rocking back & forth plus lots
of “Dadada!” I haven’t seen him in 2 weeks
so we had fun playing. Older grandson (11)
almost brought me to tears; I was getting
my shoes on to go home and he said:
“You’re not leaving now, Grandma, are
you?” I said “Well, it’s time to go” and
he ran & gave me a huge hug and said:
“But I haven’t seen you in a LONG time
and I miss you!” WOW! It’s the little
things like that in life that make you
just want to pause time and savor it –
it doesn’t get any sweeter than that.

Make SURE you take time for those
things in your life that are IMPORTANT-
life is short . . . savor the moments!

Hugs;

Pammie

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A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
thick
1 red bell pepper, seeded/sliced
into strips
olive oil cooking spray

Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

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

Luscious Layered Lemon Dessert

Crust:
1 C. flour
1/2 C. very finely chopped pecans
1/4 C. butter, melted

Layers:
8 oz. cream cheese
2 1/2 C. Cool Whip, thawed
2 small pkgs instant lemon pudding
mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

(recipe: happyhooligans.ca)
—————————————–

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

1 1/2 C. Half & Half
1 (8 oz) tub spreadable
chive & onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

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

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

(recipe: ourtableforseven.com)
=====================

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

FINALLY!

pam-kolt-2-days-old-feb-27-2017

After waiting 2 days, I finally got to hold him! Days were hectic and I am not one to impose myself on others, but last night oldest son texted me the baby was up & active, did I want to come over & hold him? OF COURSE! Picture is a little blurry (son was trying to use my camera and the flash had been shut off, plus baby was fussing a bit – at first). I had a great time just chatting with his parents and holding him while he slept – for THREE hours! Both parents kept saying they’ve never seen him so relaxed – told them it’s the Grandma Touch. Many years ago, at another church nursery, I was always the person they gave the fussy babies to – don’t know what I did/do, but it seems to work. I had a great time!

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

Cappuccino Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
1 tsp. cinnamon (more for serving)
1/8 tsp. salt
1 1/2 C. milk
5 tsp. instant expresso powder
1 tsp. vanilla
1/2 tsp. cream of tartar

powdered sugar, for dusting
whipped cream/Cool Whip,
for serving

Preheat oven 325 degrees F.
Place oven rack in center of oven.
Line a 8 X 8″ baking pan with a
12 X 8″ piece of parchment paper,
leaving an overhang on 2 sides.
Melt butter in small microwave-
safe bowl, about 1 minute. Brush
parchment paper with some of
butter; flip paper over & press
back into pan – brush other side
& sides of the pan with butter.
Whisk egg yolks & sugar
vigorously in large bowl until
pale, creamy & thick (1-2 minutes)
Pour in remaining butter & whisk
until incorporated. Add flour,
cinnamon & salt; mixing until
completely combined. Heat milk
in microwaveable bowl or
measuring cup until warm, 1
minute. Whisk espresso powder &
vanilla into milk until completely
dissolved. Slowly add milk mixture
to egg yolk mixture, whisking
constantly until well combined
(batter will be thin). Beat egg
whites & cream of tartar in another
bowl using elec. mixer on medium
speed until stiff peaks form, about
2 minutes. Scrape whites into yolk
mixture, gently breaking them up
a little with a whisk. Using a whisk,
gently stir & fold mixture a few times
to coat the whites with liquid while
keeping as much volume as possible
(batter will not totally come together).
Pour batter into prepared pan & gently
smooth top with a spatula. Bake until
top is browned & puffed & cake is
mostly set with a slight jiggle in the
center, about 1 hour. Let cake cool
completely in pan, about 2 hours.

To Serve:
Dust top of cake with some powdered
sugar & a little cinnamon. Run a small
spatula or thin knife around edges of
pan to loosen. Use parchment paper
overhang to lift cake from pan – place
on a cutting board & cut cake into
9 squares – serve topped with whipped
cream or Cool Whip. Makes 9 servings.

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

Mongolian Shrimp & Broccoli

3 T. soy sauce
2 cloves garlic, grated
1 ginger, grated
3 T. brown sugar
1/2 tsp. ground black pepper
1 1/2 lb. shrimp without tails,
peeled/deveined
salt
1/3 C. cornstarch
canola oil
1 large head broccoli, cut into
florets

Cooked rice to serve 4

In small bowl combine soy sauce,
garlic, ginger, brown sugar & pepper.
In medium bowl season shrimp with
salt & mix with cornstarch until well
coated. In large skillet over medium-
high heat, add 1 T. oil & cook broccoli
until tender, 2 minutes. Add soy sauce
mixture & cook 1 minute. Add shrimp
& stir until cooked through & broccoli
is slightly charred. Serve immediately.
Serves 4

(recipe: delish.com)
————————————–
Skinny Texas Cheese Fries

4-5 medium Yukon Gold or Russet
potatoes
2 T. olive oil
1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 tsp. garlic salt
salt
1/2 C. Cheddar cheese, grated
1 T. bacon, cooked/crumbled
1 T. cilantro, chopped
1 T. green onions, chopped

Preheat oven 400 degrees F.
Wash potatoes; slice into 1/2 inch
strips. Lay potato strips face down
in 2 piles; slice each pile into 1/2
inch strips. Place them in a bowl
& drizzle 2 T. olive oil over top.
In small bowl combine chili powder,
seasoned salt, paprika & garlic –
sprinkle seasoning over top of
potatoes & toss, using tongs,
making sure all slices get covered
with seasoning. Generously spray
2 large cookie sheets with nonstick
spray. Lay potatoes out evenly, making
sure none overlap. Bake 25 minutes.
Test with a fork to be sure they are
soft in centers. Remove from oven &
sprinkle tops with salt. Using a spatula,
place all fries into a deep 9 X 9″ casserole
dish (or deep dish pie plate). Sprinkle
with Cheddar cheese & bacon crumbles.
Place pan in oven & allow cheese to melt,
2-3 minutes. sprinkle top with chopped
cilantro & green onions & serve.
Serves 6

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

Crockpot Anything Goes Sausage Soup
(cooks for 9-10 hours)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can condensed
Cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain & transfer to 6 qt. crockpot.
Stir in water & soups until blended.
Add vegetables, bouillon, parsley
& pepper. Cover & cook on Low
9-10 hours until vegetables are
tender. Stir in milk, cover & cook
30 minutes longer.
Serves 15 (4 qts)

(recipe: tasteofhome.com)
——————————-

Homemade Guacamole

2 ripe Haas avocados
4 T. minced red onion
1 tsp. (or more) hot sauce
2 T. minced cilantro
1 tsp. lime juice
1 T. lemon juice
1/2 tsp. salt
few grinds black pepper
1/2 of a ripe tomato, seeded/
skinned & diced

Crackers or chips, for dipping

Run a knife around outside of
avocados from top to bottom &
back to top. Cut down to it; using
a twisting motion, twist avocado
halves apart. Tap pit with the edge
of a knife so that knife partially
goes into pit – turn knife & pit will
come out. (be careful not to swing
too hard & hit your hand). Run a
soup spoon between avocado pulp
& skin – place pulp in a medium
bowl; mash slightly with a fork,
leaving large chunks.
Add all other ingredients (except
tomato); adjust seasoning as needed.
When ready to serve, sprinkle
diced tomato on top. Makes 2 Cups

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
—————————–

30 Minute Chicken Cordon Bleu Pasta
(uses rotisserie chicken & oven-proof
skillet)

1 (12 oz) pkg. bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover ham)
8 slices Swiss cheese
1 1/4 C. Italian Panko bread crumbs*

Cook pasta accordg. to pkg. directions. Heat
butter in medium skillet over medium-high
heat. Add chicken broth, Half & Half & both
cans soup – whisk to combine. Add honey
mustard, onion powder & salt/pepper – stir
& bring to simmer, stirring occasionally. Allow
to simmer 4-5 minutes until slightly thickened.
Add chopped chicken, ham & sour cream to
skillet then drained/cooked pasta – stir together.
Lay slices of Swiss cheese on top of mixture then
sprinkle bread crumbs on top.
Turn on broiler
Place under broiler & cook until golden brown –
just a few minutes; watch so you don’t burn it.
Remove from oven & allow to cool a little before
serving. Serves 6-8

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

Crockpot Mexican Beer Chicken

6-8 bone-in/skin on chicken thighs
1 bottle dark (Mexican) beer
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
salt/pepper

Mix all seasonings in a small bowl;
sprinkle each thigh with blend & place
in crockpot. Pour in beer*. Cover &
cook:
Frozen: 4-6 hours on High or 8-10 on Low
Thawed: 3-4 hours on High or 7-8 on low

*Poster said she pours the beer down the
side of the crockpot so as not to wash all
the seasonings off the chicken.

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

Sugar Cookie Apple Crisp

2 T. butter, melted/cooled
1/4 C. brown sugar, packed
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 pinch nutmeg
pinch salt
6 medium apples, peeled/
cored/chopped into bite-
sized chunks
1 (14 oz) pkg. refrigerated
sugar cookie dough, broken
into chunks
1/2 C. rolled oats

Preheat oven 375 degrees F.
Spray 9 X 9″ casserole or
deep-dish baking dish with
nonstick spray. In large bowl
combine butter, sugar, lemon
juice, cinnamon, allspice,
nutmeg & salt. Add apples &
toss to coat. Scrape sides of
bowl with spatula & transfer
to prepared dish. Using a food
processor (or blender), add
cookie dough & oats – pulse
several times until mixture
resembles coarse, wet sand.
Use your hands to sprinkle
mixture on top of apples.
Bake 20-25 minutes until
topping is lightly browned
& apples bubble. Let cool
slightly before serving.
Serves 6

(recipe: food.com)
===================

Our weather has been a bit goofy – if you
read the weather reports we’re supposed to
be getting COLD weather, but each day it keeps
getting warmer (for example: woke up & it was
35 degrees F. – a few hours later it’s almost 55!)
I can definitely take this weather but having
grown up in good old Michigan, I KNOW we will
probably get some snow before or during Easter –
wouldn’t be the first time.

Nothing much new going on (except the baby, of
course) – gas prices keep fluctuating between
$2.19/9 and $2.29/9 – not sure just why but as
long as they stay in that range, we’re good.

Tonight is Knit/Crochet night – still working on
both baby blankets – slowly plodding along.

Have a GREAT day!

Hugs;

Pammie

 

and we have another GRANDSON!

kolt-taylor-feb-25

Kolt Brian  20 inches, almost 8 lbs. & Mommy

kolt-kris-feb-25

Kolt & Daddy (our son)

It was a crazy/hectic Friday to Saturday for us but finally he’s born & in good health. They are (hopefully) going home sometime this afternoon. Not much to report – with all the things going on at the hospital, I didn’t get to hold him YET – but I will, when he’s home. My son says the baby has big feet! Of course, being OUR baby – he’s cute (don’t all grandparents say that?)

Will report more later – going to take a well-deserved nap!

Hugs;

Pammie

Published in: on February 26, 2017 at 1:38 pm  Comments (4)  
Tags: ,

Hangin’ with the OWLS and other things –

12400652_1117889684928453_5945853418847015406_n

First, since the cute Snoopy clipart showed up, just had to post it. Our weather temperatures have drastically changed since this time last week – woke up to 32 degrees F. (Yes, here in Michigan that CAN be the exact temperature when we get that dreaded “S” word – snow). If we had pumpkins I could have said there was definitely FROST on those pumpkins! It’s sunny, breezy and now up to 43 balmy degrees so I can’t complain too much. First thing found me getting out to return library books (found out they were closed for Veteran’s Day – which was YESTERDAY! UGH!) Oh well – was able to use the ‘side of the building’ return slot, so at least they won’t be over-due! Made a quick trek to Tim Horton’s for husband’s favorite coffee pods and tried out their ‘special: small hot cocoa for $1.00’ – it was good. Next was a quick trip to the grocery store where I found myself being seduced by two items: fresh broccoli and some really nice looking pork chops on sale; yes, dinner very soon will be broiled BBQ pork chops, baked potatoes & broccoli with cheese sauce – YUM! Tonight’s dinner will be Potato Soup – haven’t made it in awhile and, with the cold temperatures, it just seemed to be the ‘thing’ to make!

I have some GREAT NEWS! Just got the results back from my doctor’s visit on Tuesday for a chest x-ray and ultrasound of my abdomen. When I went to see my oncologist last week (cancer doctor) he requested I get these tests done – just as a preventative, last thing after being Five Years Cancer Free. To put it mildly, it made me feel a little unsettled – if I’m now cancer-free, WHY these tests? Oh well, being the good little patient I am, I had them done. Results: ALL GOOD- ALL CLEAR! YAY! Thank You, Lord!

To fill you in on the OWL story: I think I mentioned in a few posts back that I wanted to knit a baby hat for our unborn grandson – his Momma decorated his room in all owl designs so I felt a little owl hat would go good with the baby blanket. Searching for just the right pattern took some time, as did the knitting of the hat & attempting to make the face ‘cute’. When I showed my friend (the leader of my special needs group) the photo of the baby hat she immediately said: “Can you make an adult one for my daughter in Colorado? She LOVES owls!” (Normally I would NOT go for any requests like that but since she is one of my closest friends, I said “I’ll try”. Let’s just say, with researching a pattern that would fit the hat I had in mind took me almost 2 days (hence why I haven’t been writing here). Lots of really cute patterns – some in other languages (Russian/Chinese, etc.) – let’s just say I skipped those. Some I couldn’t figure out how to extract the cute owl pattern from the rest of the pattern – UGH! FINALLY I found a dishcloth pattern that fit my needs & immediately set to knitting up a test ‘swatch’. (another hour at least). Started on the hat late afternoon yesterday (lots of math figuring, to make sure the pattern would fit exactly in the middle of the hat, etc.) Worked on it a good 2 hours then put it down when I noticed that I didn’t like the way I’d done a few rows (time to rip them back – I gave up on that last night). Got up early this morning and set to ripping out 4 1/2 rows (92 stitches per row) until I was finally back where I wanted to be. Long story – I still have about 1 – 1  1/2 hours left of knitting then it will be done. I will post a photo of both the baby owl had and the adult one soon. Some days I just don’t FEEL like knitting any more . . . sigh.

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

No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust

additional Cool Whip, for topping

In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8
servings

(recipe: tasteofhome.com)
——————————

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds

Cook bacon in large Dutch oven
until crisp; drain on paper towels &
cut into pieces. Reserve bacon
grease-add beans, water, broth,
garlic powder, seasoning salt/
pepper to pot & bring to a boil.
Simmer 20-30 minutes until beans
are tender. Drain beans into a
strainer & return to pot on stove.
Add butter & almonds; cook over
medium heat, swirling pot, until
butter becomes golden brown &
gives off a nutty aroma. Stir beans
& bacon into butter & heat through,
making sure to coat everything with
butter. Serve warm. Serves 6-8

(recipe: iwashyoudry.com)
———————————

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
thinner
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In medium pan,
saute onion in butter over medium
heat until softened. Add flour & stir
to incorporate well. Slowly add milk &
cream; whisk together – season with
salt/pepper. Continue stirring until
mixture is bubbly & thickened; remove
from heat & add 1 1/4 C. Pepper Jack
cheese – stir until creamy. Evenly layer
half of sliced potatoes in prepared dish;
pour half of sauce onto potatoes & spread
evenly using back of a spoon. Evenly layer
remaining potatoes & cover with remaining
sauce, evenly. Sprinkle top with remaining
1 C. cheese. Bake, uncovered, 45-55 minutes
until a fork easily pierces the potato slices.
(cooking time will depend on thickness of
potato slices).
Remove from oven & cool 10 minutes
before serving. Serves 6

(recipe: cozycountryliving.com)
————————————

Sweet Potato Casserole

2 lb. sweet potatoes, cleaned
4 T. melted butter
1/4 C. milk
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg

Topping:
1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Line a sheet pan with foil &
spray with nonstick spray. Prick
potatoes with a fork & place on
pan. Bake until tender, 45 minutes-
1 hour. When potatoes are cool
enough to handle, cut them open,
scoop out insides & place potato
insides in a large bowl. Add 4 T.
butter, milk, brown sugar, spices
& egg to bowl. Use a potato masher
or food processor to mash/blend
until mostly smooth. Spray a 9 X 9″
pan or 2 qt. baking dish with nonstick
spray. Discard skins or use for another
recipe.
Spread sweet potato  mixture into
pan evenly. In another bowl, mix brown
sugar, flour, melted butter & pecans,
until crumbly. Sprinkle on top of potatoes
& bake 25-30 minutes until topping has
lightly browned. Serve immediately
Serves 6

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

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt/pepper
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon

Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
lattice
by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)
————————————-

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
tomatoes
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella
cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
brown beef over medium heat
8-10  minutes until no pink
remains, crumbling meat as it
cooks; drain. Add spaghetti
sauce, tomatoes & salt; stir
until well blended. In medium
bowl combine broccoli, ricotta
& Parmesan cheeses; mix in egg.
Spread 2 C. sauce mixture over
bottom of prepared dish. Press
4 uncooked noodles lengthwise
over sauce & place 1 noodle
crosswise across each end of
dish, completely covering
sauce mixture. Spread
ricotta mixture evenly over noodles
then sprinkle with 1 C. mozzarella
cheese. Top with 1 1/2 C. sauce then
arrange remaining noodles over
sauce, pressing lightly into sauce.
Spread remaining sauce over top.
Bake 55 minutes until noodles
are tender. Remove from oven &
sprinkle with remaining 1/2 C.
mozzarella; cover with foil & let
stand 10 minutes. Cut & serve.
Serves 6

(recipe: mrfood.com)
—————————————

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas

In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)
———————————

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)

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

Well, that’s all the excitement around here lately –
hope you are able to enjoy this Fall weather AND
stay nice & warm!

Hugs;

Pammie

PS: Forgot to mention: gas prices around
here have dropped to $1.99/9 – WOW!

FINALLY! FIVE YEARS – YAY!!!

breast-cancer-pink-ribbon-woman-eps-24976369

Today I am officially FIVE YEARS CANCER FREE!

THANK YOU, LORD!!!

While chatting with my Oncologist (cancer doctor) I said: “So – see you in a year?” He said: “No, you’re done!” WOW! (I will still have to see my Radiologist, probably once a year, not sure yet, but for the most part, I’m done with all the doctors! YAY!)

Today was supposed to be in the 50’s but it’s 69 degrees F. sunny and gorgeous! What a great way to celebrate MY DAY! I stopped at the Salvation Army store near the cancer center and bought 5 paperbacks – they have used books for sale: .50 cents paperback/$1.00 hardbacks – more murder/mysteries for me!

Lots of Fall/Thanksgiving recipes comin’ in so here ya go:

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

Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda

Whipped cream – topping

Preheat oven 350 degrees F.
Line a 12-cup muffin tin with paper
liners. In a bowl, whisk flour, baking
powder, baking soda, salt & pumpkin
pie spice. In large bowl whisk pumpkin
puree, sugar, eggs, vanilla & evap.
milk until well combined. Add dry
ingredients to wet & whisk until no
streaks of flour remain & batter is
smooth. Fill each muffin cup with
approx. 1/3 C. batter. Bake 20 minutes
& let cool 20 minutes. Remove cupcakes
from tin & chill in fridge 30 minutes. Top
with whipped cream & sprinkle tops
with more pumpkin pie spice or cinnamon
before serving. Makes 12.

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

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
cored/sliced 1/4 inch thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves

Combine brown sugar, butter &
corn syrup in small saucepan;
cook over Low heat until thick.
Pour into ungreased 9 X 13″
baking dish. Arrange sliced apples
on top of syrup. Beat eggs, milk
& vanilla in shallow dish. Dip
bread slices in egg mixture &
arrange over apple slices. Cover
& refrigerate overnight. Uncover
& remove 30 minutes before baking.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of
bread is browned. Combine
remaining ingredients in a saucepan
& cook over medium heat until
jelly is melted. Serve toast with
apple slices on top & spoon the
warm sauce over the apples.
Serves 6-8

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

30-Minute Garlic Roasted Chicken

2 T. olive oil
4 skin-on, boneless chicken breasts
(about 1 1/2 lb)
salt/ground black pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread,
grilled or toasted
2 T. white wine vinegar

Preheat oven 425 degrees F.
Heat oil in large ovenproof skillet
over medium-high heat. Season
chicken with salt/pepper & cook,
skin-sides down, until browned,
5 minutes. Separate the heads of
garlic into cloves but do not peel.
Flip chicken, add garlic & rosemary
to skillet & transfer to oven. Roast
until chicken is cooked through but
still moist, 15-20 minutes. Place
bread on a platter & top each
sliced with a chicken breast. Add
vinegar to skillet & scrape any
browned bits with a wooden spoon.
Add 3 T. water & simmer until sauce
thickens slightly, about 2 minutes.
Pour sauce & garlic over chicken/
bread. You can squeeze the garlic
out of the skin & spread on chicken
or bread. Serves 4

(recipe: foodnetwork.com)
——————————-

Sausage & Wild Rice Casserole

1 box Uncle Ben’s Wild Rice, cooked
accordg. to pkg. directions
1 lb. sausage, cooked/drained
1 can golden mushroom soup
1 1/2 C. mozzarella cheese

Preheat oven 350 degrees F.
Mix all ingredients & place in
greased casserole dish. Bake
30 minutes. Serves 6-8

(recipe: eat-drink-smile.com)
——————————-

Crockpot Garlic Parsley Potatoes

1 1/2 lb. new potatoes, washed
1/4 C. olive oil
3-4 cloves garlic, minced
3 T. dried parsley (or fresh
parsley, finely minced)
salt/pepper, to taste

Using a vegetable peeler, peel away
ONE strip of peel around middle of
each potato & place in bottom of
crockpot. Drizzle olive oil over top
then sprinkle with garlic & parsley;
toss with a spoon to coat each
potato with oil/seasonings. Cover &
cook on Low 4-6 hours until potatoes
are fork-tender. Serves 4

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

Spiced Harvest Pumpkin Soup

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 ribs celery, finely chopped
3 T. butter
1 medium apple, peeled/shredded
5 cloves garlic, minced
1 (29 oz) can solid-pack pumpkin
1 (14.5 oz) can chicken broth
1/4 C. minced fresh parsley
2 tsp. dried thyme
1 tsp. salt
1 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. pepper
2 C. milk
1 C. heavy whipping cream

salted pumpkin seeds

In Dutch oven saute carrots,
onion & celery in butter 4 minutes.
Add apple & garlic; cook 2 minutes
longer until tender. Stir in pumpkin,
broth, parsley & seasonings – bring
to boil. Reduce heat; cover & simmer
20 minutes. Add milk & cream; cool
slightly. Place mixture in a blender &
process in batches until smooth.
Return all to pan & heat through.
Garnish servings with pumpkin seeds.
Serves 10 (2 1/2 quarts)

(recipe: tasteofhome.com)
————————–

Spice Cookies with Pumpkin Dip
(overnight recipe)

1 1/2 C. butter, softened
2 C. sugar
2 large eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
(additional sugar)

Pumpkin Dip:

1 (8 oz) pkg. cream cheese,
softened
2 C. canned pumpkin pie mix
2 C. powdered sugar
1/2 – 1 tsp. ground cinnamon
1/4 – 1/2 tsp. ground ginger

Cream butter & sugar until light &
fluffy. Beat in eggs & molasses.
Combine next 6 ingredients; add to
creamed mixture & mix well.
Refrigerate overnight.

Preheat oven 375 degrees F.
Shape dough into 1/2 inch balls;
roll in additional sugar & place
(2 inches apart) on ungreased
cookie sheets. Bake until edges
begin to brown, about 6 minutes.
Cool 2 minutes before removing
to a wire rack.

Dip:
Beat cream cheese until smooth;
beat in pumpkin pie mix. Add
powdered sugar, cinnamon & ginger –
mix well. Serve with cookies on the
side. Refrigerate any leftover dip.

Makes about 20 dozen cookies and
3 Cups dip

(recipe: tasteofhome.com)

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

That’s all the good news from here, today.

Hugs;

Pammie

I have a GREAT Husband!

SICK CAR

After all the car troubles yesterday (and it wouldn’t start at all), we gave it another ‘go’ today (without all the cold/rain). He calmly cleaned off the battery cables, filled the water reservoirs, etc. and we hooked my van up to his Jeep to get it started. Fast forward about 1/2 hour: my car held a charge – YAY!. I took it on a good, long ‘run’, about 4-5 miles, easy and it ran fine. Shut it off, started it up again – Yay, we have Running CAR again! Thank You, Lord AND HUSBAND! He said we’ll give it a few hours and try to start it again, just to make sure. He’s thinking that somehow I accidentally left on an overhead light which would have drained the battery. I vaguely remember fiddling with the brightness switch on the way home Wednesday because the dashboard lights didn’t seem quite as bright as I thought they should be – must have been ‘that’. Ah, LIFE – it’s good if you don’t let it get to you!

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

Fudgy Pumpkin Brownies

1 (family size) box brownie mix
2 C. fresh pumpkin puree (or
a 15 oz. can pumpkin puree)
1 tsp. pumpkin pie spice
1/3 C. chocolate chips

Preheat oven 350 degrees F.
Spray 8 X 8″ baking pan with
nonstick spray. Combine
brownie mix, choc. chips &
1 1/2 C. pumpkin puree in a
bowl. In separate bowl mix
1/2 C. remaining pumpkin
puree & pumpkin pie spice.
Spread 3/4 ths of brownie mix
in pan; spread pumpkin puree
mixture on top then top with
remaining brownie mix. Using
a knife, gently swirl top layer
so it gets mixed up with puree.
Bake 30-35 minutes until a
toothpick inserted into center
comes out clean.

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

Crockpot Pizza Sloppy Joes

1 lb. ground beef
1/2 C. onion, chopped
1 pkg. pepperoni, cut into 1/4’s
(1/2 C. – more or less-your choice)
1/2 tsp. basil
1/4 tsp. oregano
1 jar pizza sauce
hamburger rolls, for serving

Place ground beef & onion in
crockpot & cook on High 2 hours
(drain grease).* Add pizza sauce,
pepperoni quarters & spices –
stir. Cover & cook on Low 4-6
hours; serve on rolls.

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

Pumpkin Risotto

1 C. Arborio rice
1 C. canned pumpkin puree
1 tsp. olive oil
3/4 lb. onion, finely chopped
1/2 C. dry white wine
4 C. vegetable stock or broth
1 large clove garlic, minced
5-6 T. grated Parmesan cheese
salt/pepper/nutmeg, to taste

Pour veg. stock in a pan & heat
to simmer. On another burner,
warm a large non-stick pot until
it’s hot – reduce heat to medium-
hot & add olive oil; saute onion &
garlic. Once onion begins to look
slightly yellow, stir in rice & coat it
with mixture. Add wine & let wine
finishes evaporating. Gently pour
1 C. warm stock into pot & reduce
heat to simmer, along with a pinch
of nutmeg. Stir frequently as rice
absorbs the liquid. Continue by
adding another cup of stock, stirring,
until rice is tender but not falling apart
or overly sticky. (If you have any stock
left at this time, leave it aside. If you
need more, warm it & add). Reduce
heat so pot is no longer simmering but
merely warm. Taste rice & mix in
pumpkin, cheese, salt/pepper until
flavor you want is achieved. Serve
immediately. Serves 2-3
————————————

Grilled Cheese & Tomato Soup Bake

3 T. butter, softened
1 (1 lb) French bread, cut into 1/2″
slices (about 22 slices)
2 1/2 C. shredded Cheddar cheese,
divided
1 (10 3/4 oz) can tomato soup
1/2 C. milk

Preheat oven 425 degrees F.
Lightly spread butter on one side of
bread slices & place on baking sheet.
Bake 5-7 minutes, turn over & bake
another 5 minutes until lightly toasted.
Arrange half the slices in 9 X 13″ baking
dish in a single layer. Sprinkle bread with
1 1/2 C. cheese & top with remaining
bread slices. In medium bowl combine
soup & milk; evenly pour over bread. Bake
20 minutes; remove from oven & sprinkle
with remaining cheese. Bake 10 more
minutes until heated through. Serves 5

(recipe: mrfood.com)
———————————

Cheesy One-Pot Pumpkin Pasta

12 oz. pasta noodles (elbow/farfalle or
penne)
1 small onion, diced
3 cloves garlic, minced
1 C. pumpkin puree (not pumpkin
pie filling)
4 C. vegetable broth
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground nutmeg
2 T. butter
4 oz. cream cheese, room temp,
cut into cubes
parsley, for garnish

In stockpot or deep-sided skillet,
add noodles, onion, garlic, broth,
pumpkin puree, red pepper flakes,
salt/pepper & nutmeg – stir to blend.
Cook on medium-high heat – bring to
boil then cover, reducing heat to
simmer 10 minutes. Uncover, stir,
cover & simmer 2-4 more minutes
until pasta is al dente. Add butter &
cream cheese cubes; stir constantly,
until cheese is melted & mixed in.
Serve topped with parsley, if desired.
Add salt/pepper, to taste.

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

Layered Ham & Cheese Potato Bake

5 potatoes, peeled
2 tsp. salt
1 tsp. pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked/crumbled
1/4 C. parsley, chopped
2 C. shredded mozzarella cheese
1 C. heavy cream
2 eggs

Preheat oven 350 degrees F.
Slice potatoes into 1/4″ thick slices.
Season slices with salt/pepper, tossing
to make sure they’re coated evenly.
Press a layer of potatoes evenly into
bottom of greased, square baking pan.
Place half of ham slices evenly on top,
then sliced cheese. Next, layer of potatoes,
remaining ham & sliced cheese. Sprinkle
bacon & parsley evenly on top & then
one final layer of potatoes. Sprinkle
shredded cheese on top; press it into
an even layer. In small bowl mix heavy
cream & eggs – pour on top of mixture.
Bake 40 minutes until cheese is deep
golden brown. Cool slightly then slice.
Serves 4-5

(recipe: buzzfeed.com)
———————————————

Caramel Apple Cobbler

1 (15.25 oz) box yellow cake mix
2 (21 oz, ea) cans apple pie filling
1 T. cinnamon
1 C. butter, melted
1/4 C. caramel ice cream topping

Preheat oven 350 degrees F.
Pour pie filling in bottom of greased
8 X 11″ casserole pan or 2 1/2 qt.
casserole dish. Sprinkle cinnamon over
top of pie filling & top with caramel
ice cream topping. Pour dry cake mix
over filling, then pour melted butter
on top of cake mix. Bake 50-60
minutes. Serves 12

(recipe: julieseatsandtreats.com)

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

It’s nice now that the rain stopped, that
we’re back to Fall weather: leaves changing/
falling, over-cast days but 50 degrees out
today (NO rain!). I noticed, on my battery-
charging drive, that our local Clark station
has gas at $2.09/9 (another 10 cents a
gallon drop – yay!).

Dinner tonight will be Pierogies &
Polish sausage – since it’s getting
chilly out, time for warmer meals.
There’s lots of harvest/pumpkin/
Fall recipes coming in – hope they
help you plan your dinners!

Hugs;

Pammie

SURPRISE! . . . WOW!

Yesterday was certainly NOT your average day. I finally got youngest son to agree to ‘do his cake & picture’ – he turned 22 on Saturday but was never around to do it until yesterday. In the photo you can see he was tired, but agreed:

101_0318

Happy 22, Eric!

(that’s a Dairy Queen Reese’s Ice cream cake!)

Yesterday also was the day my oldest invited us over for a family dinner – the food was fantastic! New York strip steaks, grilled to perfection including caramelized onions & mushrooms, baked potatoes, grilled asparagus (I’d never had it grilled before – phenomenal flavor!), my Greek salad, appetizers: sliced Cheddar & Pepper Jack cheeses, sliced salami, Brie cheese ‘en croute’ (wrapped in phyllo dough) & crackers. We all ate until we were stuffed. The entire dinner party included myself, my husband, middle son, oldest son/his girlfriend & our grandson, and her Mom (her dad had pulled his back earlier & couldn’t come). Finally the decided to bring out the cake – mind you, we were STUFFED! Out came a big bakery box from a local bakery that is well known for wonderful baked goods. Son opens the box & places the cake on the table with a grin. We’re all talking, not really taking in ‘the cake’. I look over & notice something on the top – two baby pacifiers! Her Mom kept talking and finally my son’s girlfriend said: “Mom, look at the cake!” Her mom walks over, starts reading the top and screams/cries! The cake is decorated in pink & blue dots – in the middle is a sign that says: “We’re having a baby!” There’s also a little teddy bear on top. Both sets of parents have talked about how great our ‘kids’ are together; they are both SUPER happy together – I’m still in shock. From what I’m told, the baby’s due date is March 1st – Wow…just WOW! It’s been TEN years since our last baby – I have since given away almost all baby ‘stuff’. There’s a few things I kept – just in case: small baby swing, big battery-operated swing, some toys. Of course, that ‘news’ got me thinking: lots of visits to Good Will, Salvation Army, etc. for baby items for OUR house. They were talking baby showers and it’s been decided that she doesn’t have that many close ‘girl’ friends to have just a ‘girl’ shower, so they’re going to have a (not sure what it’s called) combined? shower – guys & girls together. Well, my thoughts are: as soon as we find out the sex, it’s time for me to get started KNITTING – FOR SURE! All I kept saying last night was: “WOW – JUST WOW!” They, of course, are THRILLED and so is my grandson; he & his dad want a boy – I & girlfriend want a GIRL! We’ll see what transpires – what a surprise!

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

Sweet ‘n Salty Ice Cream Sandwiches

32 saltine crackers
1/2 c. unsalted butter, cut into chunks
1/2 C. packed light brown sugar
1/4 tsp. vanilla
1 1/3 (8 oz) bittersweet chocolate chips
1/2 c. toasted, sliced almonds
2-3 C. vanilla ice cream, softened 5
minutes at room temp.

Preheat oven 350 degrees F.
Line two 9 X 9″ baking pans with foil &
spray with nonstick spray. Line up 16
crackers, salt sites up, in bottom of each
pan. In small saucepan, melt butter & sugar
over medium heat 3-5 minutes until melted –
whisk to emulsify then stir in vanilla. Pour
half of mixture over each tray of crackers;
spread evenly to cover crackers. Bake
10-15 minutes until topping is bubbly &
edges have just started to darken. Sprinkle
chocolate chips over topping & let stand
5 minutes until melted; spread choc. chips
in even layer then top with sliced almonds.
Freeze both pans 15-30 minutes until solid.
Remove from freezer & carefully peel off
foil from bottoms. Line one of the pans with
plastic wrap then put a sheet of the crackers
in it, chocolate-side down. Scoop softened
ice cream onto crackers & spread out in an
even layer. Lightly press the other choc. covered
sheet over top of ice cream layer (choc. side up)
& freeze 6-8 hours until solid, then cut into
sandwiches.

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

Sauted Zucchini & Sweet Corn

2 T. butter
2 C. zucchini or summer squash,
halved & sliced
1/2 C. onion, diced
1/3 c. green bell pepper, diced
2 C. fresh sweet corn, cut from cob,
(can also use frozen/thawed)
1 T. fresh chopped parsley
1 T. fresh chopped basil
salt/pepper, to taste

Melt butter over medium heat in
medium saute pan; add zucchini,
onion & green pepper – saute
4-5 minutes. Add corn & saute
3-4 minutes longer. Season with
salt/pepper & stir in parsley &
basil. Remove from heat & serve.

(recipe: hoteatsandcoolreads.com)
—————————————

3-Ingredient Chicken

2 packets dry Italian salad dressing
mix
1/2 C. brown sugar
6-8 chicken thighs (or your choice),
skin on

Preheat oven 350 degrees F.
Line a metal rimmed baking sheet
with foil. Place brown sugar & dry
mixes in a large zip-lock bag – shake
to  mix. Add chicken pieces to bag &
shake to coat then place pieces on
prepared sheet, skin sides up. Bake
35 minutes for thighs, longer for
thicker pieces, like breasts – until
juices run clear.

(recipe: Courtney Luper – Facebook)
—————————————

Stuffed Zucchini Boats

1 1/2 lb. ground beef
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced*
1 1/4 C. soft bread crumbs
1 egg, beaten
1 T. dried parsley flakes
1 tsp. dried basil
1 tsp. Italian seasoning
1 tsp. salt
1/8 tsp. pepper
2 (8 oz, ea) cans tomato sauce,
divided
2 medium tomatoes, coarsely chopped
4-5 medium zucchini
2 C. (8 oz) shredded mozzarella cheese

Preheat oven 375 degrees F.
In large bowl combine first 11
ingredients & one can tomato sauce; mix
well. Stir in tomatoes. Half zucchini
lengthwise; scoop out seeds & fill with
meat mixture. Spray two 9 X 13″ baking dishes
with nonstick spray & place zucchini boats
in greased dishes. Spoon remaining tomato
sauce over top of each. Bake, uncovered, 45
minutes until zucchini is tender. Sprinkle tops
with cheese during last few minutes of
cooking time. Serves 8-10

*Wear disposable gloves when cutting hot
peppers, the oils can burn your skin. Avoid
touching your face.

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

Mozzarella/Tomato/Basil Frittata

12 large eggs
1/2 C. whole milk
2 T. olive oil
4 large ripe tomatoes, peeled/
sliced
1 lb. fresh or smoked mozzarella,
diced
2 T. slivered basil leaves
salt/fresh ground black pepper

Preheat broiler
In large bowl whisk eggs with milk.
Pour 1 T. oil into very large oven-
proof skillet (or use 2 skillets with
half the ingredients in each). Place
over medium heat & pour in egg
mixture. Scatter tomatoes, cheese &
basil over top & season with salt/
pepper. When bottom just begins to
brown, place skillet under broiler
just until the top is set, 1 minute or
less. Remove from oven & use a large
spatula to transfer frittata to a
serving platter. Cool about 10 minutes
then cut into wedges & serve.
Serves 12

(recipe: cookstr.com)
—————————————

Country Apple Fritter Bread

Bread:
1/3 C. light brown sugar
1 tsp. ground cinnamon
2/3 C. white sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
2 apples, peeled/chopped mixed
with:
2 T. granulated sugar & 1
tsp. cinnamon

Glaze:
1/2 C. powdered sugar
1-3 T. milk or cream

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
spray or line with foil then spray
with nonstick spray. Mix brown sugar
& cinnamon in a bowl. In another
medium bowl beat white sugar & butter
using elec. mixer until smooth & creamy.
Beat in eggs, 1-at-a-time, until blended; add
vanilla. Combine & whisk flour & baking
powder in another bowl & add into creamed
butter mixture – stir until blended. Mix milk
into batter until smooth; pour half batter
into prepared pan; add half apple mixture,
then half brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter. Pour
remaining batter over apple layer & top with
remaining apple mixture, then brown sugar/
cinnamon mixture. Lightly pat apples into
batter; swirl brown sugar mixture through
apples using a knife or spoon. Bake 50-60
minutes until a toothpick inserted into
center comes out clean. Remove from oven
& allow to cool 15 minutes before drizzling
with glaze.
Glaze:
Mix powdered sugar & milk or cream until
well mixed then drizzle over loaf.
Makes 1 loaf

(recipe: thebakingchocolatess.com)

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

I was happy with the way the Greek salad turned
out; I just went on-line and looked over various
salad recipes then concocted my own. Ingredients
were:
——————
chopped romaine lettuce (almost 2 heads)
chopped iceburg lettuce (1 head)
sliced cherry tomatoes (1 1/2 pints)
peeled/sliced cucumbers (1 1/2)
chopped green bell pepper (1)
sliced/pitted Kalamata olives (half a jar)
sliced purple onion (small amount – it was
VERY potent!)
feta cheese (about 1/2 – 3/4 C.)
small amount toasted, chopped garlic (2 T. ?)
KROGER brand Greek salad dressing

I made a large amount (am actually thinking
of recreating it for the Sunday School picnic
this Saturday – we’ll see). There was enough
left over for us to leave some at son’s house
AND bring a rather large bowl home (half of
which became my breakfast!) Weight-wise, let’s
just say: I PIGGED OUT! Had steak, asparagus,
2 helpings salad and a very tiny amount of cake,
minus the frosting. Getting on scales today was
‘as expected’ . . . it read: GET BACK ON YOUR DIET,
WOMAN!” hehehe.

Well, now I wear 2 hats: one for a 10 year old
grandson and one for a yet-to-be-born baby
grandchild! AMAZING!

Hugs;

Pammie