It’s Tuesday and a Quiet Day!

It’s a beautiful summer day – sunny, slight breeze and the temperature is 72! PERFECT summer weather! Earlier I came home to our porch to find a lady cardinal had gotten in the porch and couldn’t get out. Took me awhile of working at it but finally was able to sort of scoop her up using a batmitton racket & shooing her out the door. I had noticed when I first came in the porch there was a male cardinal outside the porch – I’m guessing that might have been her mate. Anyway – peace is restored in the cardinal world.

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Peaches & Cream Muffins

3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. cooking oil (poster used Canola)
3/4 C. sour cream
1 tsp. baking soda
1/2 tsp. nutmeg
2 C. flour
1 (15 oz) can peaches, drained/
cut into pieces
extra nutmeg – optional

Preheat oven 400 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray. In large
bowl combine sugar, eggs, vanilla,
cooking oil & sour cream – mix well
using a spoon, until smooth. Add
baking soda, nutmeg & flour – continue
stirring. Fold in drained peaches. Add
batter to muffin tins & sprinkle tops
with a little more nutmeg. Bake 20
minutes. Makes 12

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

Buffalo Shrimp Lettuce Wraps

1 T. olive oil
1 lb. peeled/deveined large shrimp,
chopped
2 cloves garlic, minced
1/3 C. hot sauce (such as Franks)
1 head romaine lettuce (or butter
lettuce), leaves separated (need
12 leaves)
1/4 C. red onion, finely chopped
1 rib celery, sliced thin
1/2 C. light Blue Cheese or Ranch
salad dressing
chopped chives, optional garnish

In large skillet over medium heat, heat
oil. Add shrimp & garlic – cook, flipping
halfway through cooking time, until
pink & opaque on both sides, about
2 minutes per side. Turn off heat & add
hot sauce, tossing to coat.

Assemble Wraps:
Add a scant 1/4 C. shrimp mixture to
center of a lettuce leaf, then top with
dressing, red onion & chives.
Serves 4

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

Crockpot Biscuit Breakfast Casserole

1 tsp. butter, softened
1 (16.3 oz) tube refrigerated biscuits
(8 count tube)
4 large
eggs
1/4 C. milk
1/2 C. shredded Cheddar cheese
5 oz. bacon, cooked/chopped

Butter sides & bottom of (either) a
3.5 qt. or 6 quart oval crockpot. Open
biscuits & lay in single layer in bottom.
In medium bowl whisk eggs, milk,
cheese & bacon – pour evenly over top
of biscuits. Cover & cook on High 1 1/2 –
2 hours until sides of biscuits are lightly
browned & egg mixture is fully cooked.
Serves 8

(recipe: crockpotladies.com)
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Hawaiian Macaroni Salad

4 oz. uncooked elbow macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1 tsp. ginger paste
1 tsp. Dijon mustard
salt/black pepper, to taste

Cook macaroni accordg. to pkg.
directions; rinse & drain. Stir together
remaining ingredients with cooked
macaroni & refrigerate several hours
before serving. Serves 6

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

Tarragon Chicken Salad

4 chicken breasts (or small whole
chicken) cooked – about 3 1/2 C.
cooked/chopped
2 stalks celery, chopped
1/2 C. dried cranberries or grape
halves
1/2 C. chopped pecans
1 T. dried tarragon
1 tsp. salt
1/8 tsp. black pepper
1/2 C. mayonnaise

In large bowl combine chicken with
other ingredients. Adjust salt/
pepper to taste & add more mayo.
as needed to reach desired consistency.
Chill at least 2 hours to allow flavors
to meld.

NOTE: Can be served over lettuce leaves
or in a sandwich

(recipe: thekitchenismyplayground.com)
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Grilled Chicken Satay w/Peanut Sauce

1 C. plain yogurt
1 tsp. freshly grated ginger
1 tsp. minced garlic
1 T. curry powder
1 1/2 lb. skinless boneless chicken
breasts, cut into strips
=
vegetable oil – for grilling
=
Butter lettuce leaves – serving
Fresh cilantro leaves-serving
==
20 wooden skewers soaked
in water for 30 minutes
=
Peanut Sauce:

1 C. smooth peanut butter
1/4 C. soy sauce
2 tsp. red chili paste (like sambal)
2 T. dark brown sugar
2 limes, juiced
1/2 C. hot water
1/4 C. chopped peanuts – garnish
=
Chicken Marinade:
In a shallow pan/dish combine yogurt,
ginger, garlic & curry powder – stir
to combine. Place chicken strips in
yogurt mix & gently toss until well
coated. Cover, refrigerate & let
marinate up to 2 hours.
=
Peanut Sauce:
In a food processor combine:
peanut butter, soy sauce, red chili
paste, brown sugar & lime juice.
Process to fully combine until
smooth. (While motor is running,
drizzle hot water to thin out
sauce.) Pour sauce into a serving
bowl & garnish top with chopped
peanuts.
=
Heat grill to medium-high heat.
Thread chicken pieces onto soaked
skewers*. Brush grill with oil
to prevent meat sticking. Grill
skewers 3-5 minutes per side until
nicely seared & cooked through.

Place butter lettuce leaves &
cilantro on a large serving platter
& arrange grilled skewers on it.
Place Peanut Sauce on platter &
serve. Makes 20 skewers

*Thread chicken pieces onto soaked
skewers, working skewers in & out
of meat, down the middle of each
piece so it stays in place during
grilling.
When grilling, place
skewer ‘stick/handles’ facing UP
so they don’t burn & also so you
can pick them up without burning
your fingers when removing from
grill.

(recipe: foodnetwork.com)
————————

Choc. Chip “Cookie in a Mug”
(1 person – microwave recipe)

1 T. butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light or dark brown sugar, firmly
packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips
=
(There is enough butter in this
recipe to keep cookie from sticking
to mug. Also, can be made in a
ramekin or small microwave-safe
bowl)

In a microwaveable mug, place
butter-microwave about 20
seconds to melt butter. Stir in
small pinch salt, both sugars &
vanilla. Add egg yolk & stir well
then add flour. Stir again & add
choc. chips – stir well. Microwave
approx. 40 seconds.

NOTE: cookie will continue to cook
when you take it out. Let cool slightly
then eat. Could also add a little ice
cream on top.

(recipe: thecountrycook.net)
=================

It’s going to be a BUSY week but also
FUN – the ‘usual’: both knit groups, my
special needs group but also: I get to
go out to lunch with two ladies I went
to high school with! We’ve been friends
since 1965, approximately, so it’s nice
to get together every once in awhile to
just chat and catch up.

This Saturday is my ‘other’ 1800’s event –
this one is the county historical Ice Cream
Social. The weather looks to be OK – mid 80’s
(but not like last week – in the 90’s!). Hopefully
there will be a breeze as my group & I will be
knitting/crocheting under a Sycamore tree for
the day. I will take photos to post later (if it doesn’t
rain!).

Hope you have a GREAT day/week.

Hugs;

Pammie

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Thursday

Summer is here – the weather is hot and I’m VERY grateful for air conditioning in both our house and cars! From today through Saturday our area is under an Extreme Heat Warning – which means it will be getting into the high 90’s, some chances of thunderstorms which might cool us off a bit – we’ll see.

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Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip, thawed/
divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 milk chocolate candy bar (1.55 oz),
coarsely chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Place flour
& butter in a food processor; cover &
process until mixture resembles coarse
crumbs. Add 1 C. cashews; pulse a few
times until combined. Press mixture
into prepared pan & bake 25-28 minutes
until golden brown. Cool completely on
a wire rack.
In a small bowl using elec. mixer, beat
cream cheese, peanut butter & powdered
sugar until smooth. Fold in 1 C. Cool Whip &
spoon over cooled crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set. Spread over cream cheese layer &
top with remaining Cool Whip. Sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 16

(recipe: tasteofhome.com)
————————

Ham, Cheese, Tomato Quiche

1 (9 inch) pie crust, unbaked (poster
used Pillsbury frozen)
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium-sized tomato, chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. ground thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times using a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth -pour over
ingredients in pie shell. Bake 50-55
minutes. Serves 6-8

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

Crockpot Lemon Pepper Pork Chops

1-2 lb. bone-in pork chops
lemon pepper seasoning

Cover bottom of crockpot with a
layer of chops (only one deep).
Sprinkle layer liberally with lemon
pepper seasoning & place any
remaining chops on top – sprinkle
with seasoning. Cover & cook on
Low 7-8 hours (or High 3 1/2 – 4
hours). Serves 4-6

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

Baked Cream Cheese Rangoon Rolls
(appetizer)

8 oz. cream cheese, softened
15 egg roll wrappers*
1-2 T. vegetable or canola oil
1/2 tsp. garlic salt
2 T. finely chopped green onions
2-3 T. sweet & sour sauce (for dipping)
(comes in a jar in the aisle of grocery
that also sells Asian foods)

Preheat oven 375 degrees F.
Line a baking sheet with parchment paper
or non-stick foil. In medium bowl mix
softened cream cheese with garlic salt &
green onions until well combined. In a
small bowl put some water for dipping
your fingers in. Pour about 2 T. oil on a
plate or shallow dish. One at a time: lay
egg roll wrappers out on a flat surface.
Spread about 2 T. cream cheese mixture
along bottom short end of wrapper – (don’t
spread all the way to the edges-cream
cheese does expand a little). Dip your fingers
in water & generously moisten the top edge
of the wrapper then tightly roll the wrapper
around cream cheese – when rolled up,
moisten inside edge of roll to seal, using
water. After all wrappers are tightly rolled
up, roll them, one-at-a-time, in the plate
of oil until they are well coated, paying
special attention to the edges where they
tend to cook fastest. Place them on the
prepared sheet & bake 12-15 minutes,
flipping them over half way through the
cooking time. Best eaten warm. Makes 15

*you can usually find egg roll wrappers in
the refrigerated vegetable section of
grocery stores.

(recipe: instrupix.com)
———————————–

Roasted Sweet Potato Wedges

2 medium to large sweet potatoes,
washed but unpeeled
a few tablespoons olive oil
3 T. dark brown sugar
1 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven 425 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray (or line
with parchment paper.) Carefully
cut each potato lengthwise into
about 6 wedges & place on baking
sheet. Drizzle with olive oil & stir to
coat. Arrange potatoes skin sides
down. In small bowl stir together
brown sugar, cinnamon, salt/pepper –
sprinkle half of mixture over potato
wedges. Bake, stirring & sprinkling
with remaining topping halfway
through cooking time (about 15
minutes), until fork tender –
about 30 minutes. Serve hot.

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

Easy Pan ‘O S’mores

9 graham crackers, broken
crosswise in half (18 squares)/
divided
36 regular sized marshmallows,
cut crosswise in half/divided
4 (1.55 oz, ea) milk chocolate bars,
chopped

Preheat oven 350 degrees F.
Place 9 graham cracker squares in a
single layer on bottom of a 8-inch square
pan. Top with 36 marshmallow halves.
Sprinkle top with chopped chocolate &
cover with remaining grahams. Top with
remaining marshmallow halves, cut sides
down.
Bake 9-11 minutes until marshmallows
are puffed & golden brown. Let stand
5 minutes before serving.

(recipe: facebook)

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

Hope you’re having a good day –

Hugs;

Pammie

End of the week –

Today is Friday and my life is (kind of) slowing down – a bit. Yesterday was truly hectic (glad that’s over). VERY LONG STORY (shortened greatly) – husband’s Jeep needed work – finally got it towed to our dealership yesterday which allowed access to our backyard for our riding mower. Back yard was greatly overgrown so husband first did the dealership/tow thing then came home & mowed the ‘wheat field’. I also had babysitting 12:30 p.m. – ??? (turned out to be around 6:45 p.m.). LONG day – grandson was ok UNTIL he decided to find a TV remote (which I didn’t even know existed!) and messed up their TV. He LOVES watching TV and was very angry at me for not being able to FIX IT! (this resulted in a good 15 minutes of almost non-stop crying filled with “Blaze, Gumma – PWEEZE?” read that: kids TV cartoon called “Blaze and the Monster Machines” – his favorite show. I finally resorted to reading my book and ignoring him because NO amount of talking, glaring, etc. worked – this child is allowed free reign when at the other grandparents house and almost doesn’t know the word NO. Anyway I was ‘rescued’ by my son getting home – he knew how to push the right buttons to fix the TV and all was good. I was truly GLAD to come home – my dear husband orderd Jet’s pizza (half veggie for me/half meat lovers for him) so I was a tired but happy camper.

=========

Raspberry Pretzel Salad

2 C. salted pretzels, lightly crushed
3 T. sugar
1/2 C. butter, melted
8 oz. cream cheese, softened
1/2 C. sugar
1 T. lemon juice
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O mix
2 C. water
4 C. frozen raspberries

Preheat oven 350 degrees F.
In large bowl combine crushed pretzels,
sugar & melted butter; mix & pour into
a 9 X 13″ baking dish. Press mixture into
pan to form a crust. Bake 12 minutes
then cool completely.
In large bowl beat cream cheese, lemon
juice & 1/2 C. sugar until smooth & fluffy.
Fold in Cool Whip & spread mixture over
cooled crust, making sure to go to edges
of dish (to seal). Bring 2 C. water to a
boil then stir in raspberry Jell-O mix
until dissolved (about 2 minutes). Remove
from heat & stir in frozen raspberries –
pour mixture over cream cheese layer &
refrigerate until Jell-O layer is set, about
2-4 hours. Serves 16

(recipe: iwashyoudry.com)
———————————

Grilled Margarita Chicken Skewers

1 1/2 lb. skinless boneless chicken
breasts, cut into 12 strips
1 (10 oz) can frozen margarita mix,
thawed
2/3 C. tequila
1/2 C. chopped fresh cilantro
2 T. chicken seasoning
vegetable oil – for grill

Baby arugula & lime halves,
for serving – optional
=
In large ziplock bag place chicken,
margarita mix, tequila, cilantro &
chicken seasoning; squeeze out
air & seal. Massage bag to combine
ingredients & refrigerate 30 minutes
to 1 hour.
=
Soak 12 wooden skewers in water
=
Preheat grill to medium heat.
Remove chicken from marinade &
thread each piece onto a skewer. Oil the
grill grates & grill skewers 1-2 minutes
per side or until meat is cooked through.
Serve on a platter with arugula & lime
wedges. Makes 12 skewers

(recipe: foodnetwork.com)
————————-

Zesty Feta & Veggie Rotini Salad

3 C. tri-colored rotini pasta, cooked/
cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped cucumbers*
1/2 C. sliced black olives
1/2 C. zesty Italian salad dressing (Kraft)
1/4 C. finely chopped red onion

In large bowl combine all ingredients &
toss. Refrigerate 1 hour before serving.
Serves 8

*When using unpeeled cucumbers, be
sure to scrub the skin before chopping
(some cucumbers are heavily waxed)
OR peel before chopping.

You can also substitute other vegetables
like chopped red/green/yellow/orange
bell peppers

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

Bacon Cheddar Popovers

2 C. flour
1/4 tsp. baking powder
3 slices bacon, cooked/crumbled
3/4 C. shredded Cheddar cheese
2 T. butter, melted
3 eggs
1 1/2 C. milk

Preheat oven 450 degrees F.
Spray a 6-cup popover pan or
muffin tin with nonstick cooking
spray. In large bowl whisk flour,
baking powder & salt. Fold in
bacon, cheese & butter with a
spoon. In a separate bowl beat
eggs & milk using a fork then add
to flour mixture. Stir all ingredients
with a spoon just until moistened –
do not over mix. Pour batter into
prepared cups – fill cups almost
to the rim. Bake 15 minutes then
reduce heat to 350 degrees F. &
continue baking 15-20 minutes
until golden brown on top.
Makes 6 large popovers.

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

Crockpot Taco Casserole

1 lb. ground beef, browned/drained
1 envelope taco seasoning mix
1/2 C. water
1 (15 oz) can pork & beans*
1 (11 oz) can mexicorn – drained**
1 (10.75 oz) can Cheddar cheese soup
1 C. milk
2 C. shredded cheese (poster used
Mozzarella)
2 C. crushed Chili Cheese Fritos***
=
After cooking & drained meat, mix water
& taco seasoning – stir into meat then
pour into crockpot. Top with pork & beans
& mexicorn. In a small bowl mix soup &
milk – pour into crockpot. Cover & cook
on Low 5-6 hours. Top with cheese &
turn heat to High for 15 minutes. Top
with crushed Fritos & serve.
Serves 8

*can substitute pork & beans for chili beans

** can substitute for regular corn

***can substitute with crushed Doritos or
even crushed butter crackers

(recipe: recipesthatcrock.com)
——————

Cheddar Bacon Cheeseball

1 lb. bacon cooked crisp, crumbled/
divided (reserve 2 T. bacon fat)
2/3 C. sweet onion, minced fine
2/3 C. sweet red bell pepper, minced
fine
1 T. garlic, minced fine
1 T. sugar
1 T. champagne vinegar
2 T. apricot jam (or other flavor) or
preserves
1/2 C. pecans, divided
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. Swiss cheese, shredded
3 C. sharp white Cheddar cheese,
shredded
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/4 C. fresh flat leaf parsley, chopped fine
=
crackers, for serving
=
In a skillet heat 2 T. bacon fat; add onions,
bell pepper & garlic; saute 4 minutes over
medium-high heat until soft. Lower heat to
medium; add sugar, vinegar & jam – cook
another minute -remove pan to cool. In small
pan over medium heat toast pecans 2-3 minutes
until browned. Remove to a cutting board & chop
fine. Reserve half the nuts in a medium bowl. In
bowl of stand mixer with paddle attachment, beat
cream cheese until smooth then beat in sour
cream – scrape & beat again. Add cheeses, salt/
pepper, half of chopped nuts, half of chopped
bacon & all onions/peppers. Mix just long
enough to incorporate – do not over mix.
Refrigerate 1 hour. Add remaining chopped
bacon to bowl with nuts & stir in chopped
parsley. Lay out a big piece of plastic wrap or
parchment pepper – sprinkle half bacon/nut
mixture out. Using a rubber spatula, gather
up cheese mixture. Using your hands, form
into a ball shape & roll in bacon/nuts, etc.
Cover ball until all mixture is used up; place
on a serving dish & refrigerate 1 hour.
Serve with crackers. Makes approx. 24 servings

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

Orange/Vanilla Ice Cream Pie

1 pint vanilla ice cream
1 1/2 C. orange sherbet
1 C. orange soda/pop
1 prepared graham cracker pie shell
1 1/2 C. heavy cream
1 tsp. orange extract
1 T. powdered sugar
zest of 1 orange

In blender combine ice cream,
sherbet & orange soda/pop; blend
until smooth, stopping blender &
stirring mixture as needed to ensure
even blending. Pour mixture into pie
shell, then carefully transfer to freezer.
Freeze several hours or until firm.
When ready to serve, in large bowl
combine cream, extract & powdered
sugar. Using elec. mixer on High, whip
until cream holds firm peaks. Fold in
orange zest then mound mixture over
the ice cream pie. Let stand at room
temperature 5 minutes or until thawed
just enough to slice easily. Serves 6

(recipe: dallasnews.com)

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

I’ve decided to try to ‘take it easy’ today &
tomorrow; need to do a quick grocery
shop in awhile.

Sunday is the annual Log Cabin Day where
my knit group & I participate by demonstrating
knitting/crochet at the event. I love going and
was informed by my friend & President of that
Historical Society that this might very well be the
last one – they just can’t get the needed
volunteers to staff it. I will truly miss it – have
been doing my best to ‘get the word out’ to
COME! The entire event is free with lots to
see and do. Next big event, for me, will be
July 27th when our County Historical Society
will be holding their Ice Cream Social – again
my knit group sits knits/crochets and has fun.

Hope you are able to enjoy some of this
gorgeous summer weather. Yes, it’s hot
but it’s also MUCH better than freezing
with snow & ice! Just a thought –

Hugs;

Pammie

Let the SUMMER begin!

Now that it’s OFFICIALLY Summer I can start posting SUMMER RECIPES! I love reading through the various recipes that come to my emails – so many yummy-sounding choices.

JUST AS A REMINDER; THESE ARE NOT MY RECIPES, I post the originating recipes sites at the bottom of each recipe.

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

Easy Ice Cream Sundae Dessert

2 C. (12 oz) semisweet chocolate chips
1 (12 oz) can evaporated milk
1/2 tsp. salt
1 (12 oz) pkg. vanilla wafers, crushed
1/2 C. butter, melted
2 quarts vanilla ice cream (or flavor of
your choice) softened

Spray a 9 X 13″ baking dish with
nonstick cooking spray (or use butter)
In saucepan over medium heat melt
choc. chips with milk & salt; cook &
stir until thickened, about 25 minutes.
Remove from heat. In small bowl
combine wafer crumbs & butter –
set aside 1 C. mixture. Press remaining
crumbs into prepared dish. Chill 10-15
minutes until firm – pour chocolate
over crumbs. Spread ice cream over
chocolate & sprinkle top with reserved
crumbs. Freeze at least 2 hours before
serving. Serves 12-16

(recipe: tasteofhome.com)
—————————-

Sticky Chicken

6 whole chicken legs (or combination
of thighs & drum sticks)

Marinade:
6 T. ketchup
2 T. tomato paste
2 T. whole-grain dijon mustard
3 T. Worcestershire sauce
2 T. honey
1 clove garlic, crushed
=
Mix all marinade ingredients in a
small bowl. Take a sharp knife &
make a few shallow slits in top of
chicken legs (on skin side). Place
chicken in a large ziplock bag &
pour in marinade. Massage bag
so marinade evenly coats all
chicken. Refrigerate at least 4 hours
but preferably overnight.
=
Preheat oven 425 degrees F.
Line a large baking sheet with
parchment paper; place chicken
on prepared pan, skin sides up.
Spoon remaining marinade evenly
over chicken & bake 30-35 minutes
until chicken is brown (it will singe
around edges – that’s what you want)
& juices run clear (165 degrees internal
temp.) Serves 6

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

Broccoli Grape Pasta Salad

2 tsp. kosher salt (for water)
1 lb. broccoli florets
1/2 lb. dry farfalle pasta (or
pasta of your choice)
1 C. walnut halves, toasted in
a dry pan until lightly golden
1 C. sharp white Cheddar cheese,
shredded
1/2 C. thinly sliced red onion
2 C. red grapes, cut in half (if large)

Dressing:
1 C. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. celery salt
1 tsp. poppy seeds
1/2 tsp. white pepper
1/2 tsp. dry mustard
1 T. sugar
1 T. cider vinegar
1 T. olive oil
=
Place 5-6 qt. pot of water to boil.
Fill a large bowl with ice water.
Once water is boiling add kosher
salt & broccoli. Count 90 seconds
then use a strainer to remove broccoli
to ice water bath. Bring water back to
boil & add pasta; cook accordg. to
pkg. directions. Drain & cool pasta
under cold running water. Remove
broccoli to drain & dry completely
on paper towels, squeezing out any
excess water. Dry off pasta with paper
towels after shaking off excess water
from strainer. Place pasta, broccoli,
toasted walnuts, Cheddar cheese,
onions & grapes in a large bowl.
Place all dressing ingredients in small
bowl & whisk to combine then pour
into large bowl with other ingredients.
Mix well & refrigerate until serving.
Serves 8

(recipe: afamilyfeast.com)
————————–
Bacon Jalapeno Popper Quiche

1 (9 inch) frozen pie crust (thawed
10 minutes)
1/2 C. cream cheese, room temp.
2 jalapeno peppers, seeded/diced
(1 jalapeno, seeded – sliced into rounds
3 slices bacon, cooked crisp/coarsely
chopped
1/2 C. whipping cream
1/2 C. Half & Half
5 large eggs
1 tsp. paprika
1/2 tsp. salt
1/2 C. shredded Cheddar cheese
(optional: sour cream)

Preheat oven 400 degrees F.
Prick thawed crust all over bottom &
sides with a fork to make tiny holes –
Bake 10 minutes & remove from oven.

Lower oven temp. to 350 degrees F.
While crust is hot spread cream cheese
all over bottom as evenly as possible.
Sprinkle diced jalapenos over cream cheese
(rounds are for garnish). In a small saucepan
place whipping cream & Half & Half over
medium heat 5 minutes until tiny bubbles
appear around edges. Scald (where you
bring it to just under boiling point) until
very hot but not boiling. In a bowl beat
eggs. Add hot cream mixture to eggs
whisking constantly to combine. Add
paprika, salt & bacon – stir & pour into
crust. Bake 30 minutes. Remove from
oven & arrange jalapeno slices on top.
Sprinkle top with cheese & bake 15-20
minutes longer until cheese melts &
turns golden brown. NOTE: Check at
12 minutes then every couple minutes
to not burn top. Cool slightly before
cutting. Serves 6
Option: serve with sour cream

(recipe: realhousemoms.com)
————————–

Crockpot Hot German Potato Salad

1 1/2 lb. small red potatoes, cut into
1/4 inch slices
4 slices bacon cut into 1″ pieces & cooked
crisp
1 small onion, chopped
1/4 C. plus 2 T. cider vinegar
3/4 C. water
2 T. sugar
1/2 tsp. celery seed
1 tsp. salt
2 T. flour
1/4 tsp. black pepper

Layer half potatoes  & half onions
in crockpot; repeat with rest of
potatoes & onions. Pour water over;
cover & cook on Low 5-6 hours.
Remove potatoes using slotted spoon,
to a plate. Mix vinegar, sugar, celery
seed, salt/pepper & flour in a bowl
so there are no lumps. Add mixture
to crockpot & stir until it thickens
slightly – cook 5 minutes. Add potatoes
back in along with bacon & stir
gently to cover with the dressing.
Cover & cook an additional 30 minutes.
Serves 6

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

Chicken Lombardi

1 (8 oz) pkg. fresh sliced mushrooms
2 T. butter, melted
6 skinless/boneless chicken breasts
1/2 C. flour
1/3 C. butter
1/2 C. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. shredded mozzarella cheese
1/2 C. Parmesan cheese, grated
2 chopped green onions

Preheat oven 450 degrees F.
In large skillet melt 2 T. butter over
medium-high heat; saute mushrooms
3-5 minutes, stirring constantly. Cut
each chicken breast in half lengthwise
& place between 2 sheets of heavy-
duty plastic wrap – flatten to 1/8 inch
thickness. Dredge chicken in flour &
cook 3-4 minutes per side in 1-2 T.
butter over medium heat in skillet.
Remove chicken from skillet & leave
drippings in skillet. Sprinkle cooked
mushrooms over chicken. In same
skillet add broth & boil; reduce heat
& simmer 10 minutes, stirring
occasionally. Season with salt/pepper &
pour sauce over chicken.  In a bowl
mix cheeses & onions – sprinkle over
chicken. Place skillet in oven &
bake 12-14 minutes. Serves 4

(recipe: 77easyrecipes.com)
———————-

Chicken Salad w/Apples & Cranberries

2 1/2 C. cooked/chopped chicken (can
use rotisserie chicken)
3 stalks celery, chopped
1 C. chopped apple (about 1 large)
1/4 C. dried cranberries
1/2 C. nonfat plain Greek yogurt
2 T. mayonnaise
2 tsp. lemon juice
2 T. chopped parsley (optional)
salt/pepper, to taste

Place chicken, celery, apple & cranberries
in a bowl & stir to combine. In small bowl
stir yogurt, mayo & lemon juice – add to
chicken mixture & mix well. Stir in parsley,
if using. Season with salt/pepper, to taste.
Serves 4

(recipe: 77recipes.com)
——————————-

S’Mores Rice Krispie Treats Pinwheels

1 (10 oz) pkg. miniature marshmallows
1/4 C. butter (plus more for greasing pan)
5 C. Rice Krispies cereal
3/4 C. graham cracker crumbs
1 (7 oz) jar marshmallow creme
6 (1.55 oz, ea) Hershey chocolate bars

Preheat oven 200 degrees F.
Line a 10 X 15″ jelly roll pan with
waxed paper; butter the paper.
In a large microwave-safe bowl
combine marshmallows & 1/4 C.
butter. Cover & heat on High 30
seconds; stir. Repeat until completely
blended. Stir in cereal & graham
cracker crumbs then press mixture
into prepared pan. Spread marsh-
mallow creme on top using a spatula.
Place choc. bars on top of creme.
Place dish in oven for 2 minutes. Use
a spatula to spread softened chocolate &
allow to cool 10 minutes. Using the
edges of the waxed paper, roll up dessert
starting on the long side (like a cinnamon
roll). Peel away waxed paper as you roll &
pinch seams together. Place, seam side
down, on a platter & refrigerate 30-45
minutes until chocolate has set. Slice
& serve. Makes 15 slices

(recipe: momontimeout.com)

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

Not much going on here – awaiting my babysitting
days/hours. This week is Knit group Tuesday
evening; Library knit group Weds. morning &
my special needs group Weds. evening. That
leaves Thurs/Friday for babysitting -we’ll see
where that goes.

It’s a rather gray/gloomy day, 80 degrees F.
expected high BUT 70% chance of thunder-
storms likely. Oh well – then I won’t have to
water my outside flowers, right? It ‘could’
be a good day to just read & catch up a bit
on my knitting. Several ladies in my knit
groups have decided they would knit flowers
with a specific purpose: to put on baby head-
bands for the Detroit Vets Baby Shower in
September. One of them purchased a
book of knit patterns to create flowers so
the two of them are happily creating – down
side to that? They decided I would knit the
headbands for them – sigh. Problem for me?
I have NO idea what colors to make them!
They both said: “Oh, just ANY colors!” (oh
well – think you can see where I’m going
with this . . . ). For several years I have knit
up little toddler headbands with small
crocheted flowers on them – until this year.

My headbands from last year

====================
Oh well – it’s for “THE GREATER GOOD” so
guess I’ll just do it. Have knit up 4 so far:
1 white, 1 light green, 2 yellow (one light
& white bright yellow). I do know one of
them is working on making Poppys – so
what color would you use for the back-
ground headband??? Black? Red? FOR A
TODDLER? Awaiting my instructions on
that matter . . .

Hope you’re having a GOOD day!

Hugs;

Pammie

and now we have PHLOX!

Every year at this time our backyard fills with LOTS of blooming Phlox – white, pink, purple – probably planted by the people who lived hear many years ago (we’ve been here since 1979). I love to watch the various flowers come to life from Spring to Summer; I’m NOT a gardener/planter, etc. – actually, if it be known, I’m pretty much a flower/plant KILLER! I have four nice succulents in my house; I’ve learned that they are about the only thing I really haven’t killed. One is a clay bowl of Bird’s Nest Sansevieria:

Two are Christmas Cactus (cacti?) which are barely holding on – haven’t bloomed since I bought them and one is some sort of outdoor succulent I bought last year and have no idea it’s name – it seems to really like being in a sunny window as it continues to grow larger – that’s the extent of my gardening ‘skills’.

I wrote last that I was going to attempt a fancy knit baby bootie pattern; after working on the BEGINNING of it for a good hour I realized these were going to be REALLY BIG booties – so, like I’m prone to do – I ripped them out & ditched the pattern. I seem to do best with my old ‘tried & true’ patterns. Worked on the current baby blanket for awhile and thought maybe I’d like to start another one. Went through all my yarns and really couldn’t come up with a good color ‘mix’ – yep – back they went until I feel ‘inspired’ again. (I’m kinda flaky that way – hehehe).

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

Butterscotch Coffee Cake
(sometimes called Monkey Bread)

1 C. walnut pieces
2 (7.5 oz, ea) cans Pillsbury Country-style
biscuits
1/2 C. butter (or marg). melted
1 C. sugar
2 tsp. cinnamon
1 C. butterscotch chips
1/3 C. evaporated milk

Preheat oven 400 degrees F.
Spray a 9 inch round cake (or Bundt)
pan with nonstick cooking spray. Spread
walnuts on bottom. Mix cinnamon &
sugar in a shallow plate.  Place melted butter
in a shallow pie plate and dip each biscuit in
melted butter then roll in cinn/sugar mixture
& place in baking pan. Lap biscuits over each
other in the pan. (If any butter or cinn. mixture
is left over, sprinkle our pour over top of last
biscuits in pan). Bake 25-30 minutes.
While biscuits are baking, melt butterscotch
chips & milk together in a saucepan over Low
heat, stirring constantly. When biscuits are
done baking, remove from oven & pour
butterscotch mixture over top & let stand
about 5 minutes. Remove from baking pan
to a plate & serve.

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

Crockpot Full Chicken Dinner

cooking oil
4 bone-in chicken thighs
1 1/2 lb. Yukon gold potatoes, diced
1 lb. fresh green beans, ends snipped
2 cloves garlic, minced
1 (8 oz) can tomato sauce (not paste)
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary

In large skillet over medium-high heat,
heat oil (enough to coat bottom of pan).
When oil is hot, brown chicken on both
sides (does not need to be cooked through
fully). Add potatoes & green beans to crockpot;
mix to combine. Add chicken on top of potatoes;
add garlic & drizzle tomato sauce over top.
Sprinkle with salt, pepper, thyme & rosemary –
using a spatula, smear around sauce to combine
seasonings with sauce. Cover & cook on High
4 1/2 hours. DO NOT open lid during cooking
time (or potatoes will not get tender).
Serves 4

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

Chicken & Asparagus Quiche

2 9-inch pie crusts
2 T. butter
2 T. olive oil
1 T. minced garlic
1 onion, chopped
1 bunch asparagus, trimmed/cut
into 1 inch pieces
2 boneless, skinless chicken breasts,
diced
3 eggs, beaten
1 C. Half & Half
1 tsp. dry mustard
salt/pepper, to taste
2 C. shredded Monterey Jack cheese,
divided

Preheat oven 450 degrees F.
Place pie crusts into two 9″ pie plates
& bake 10-12 minutes until lightly
golden.

Turn oven heat to 375 degrees F.
In large skillet melt butter &
olive oil over medium heat. Saute
garlic, onion & asparagus 5-7 minutes
until asparagus is crisp-tender. Using
a slotted spoon, remove vegetables
from skillet, leaving as much butter
mixture as possible. Add chicken to
skillet, saute 7-8 minutes until
fully cooked. Remove skillet from
heat. In a bowl whisk remaining
ingredients (except cheeses). Sprinkle
1/2 C. cheese in each pie crust. Layer
half chicken in each crust, followed by
half veggies & half egg mixture. Top
with remaining cheese. Bake, uncovered,
30-35 minutes. Makes 2 quiche, each
serving 4-6

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

Chili Cornbread Salad

1 (8 1/2 oz) pkg. cornbread/muffin  mix
1 (4 oz) can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. sour cream
1 envelope dry Ranch salad dressing mix
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 1/4oz ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray a 8 inch square baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan & smooth evenly. Bake 20-25
minutes until a toothpick inserted into
center comes out clean. Cool

In small bowl combine mayo., sour cream &
dry dressing mix. In a 9 X 13″ baking dish
crumble half of cooled cornbread. Layer with
half of beans, mayo, corn, tomatoes, green
pepper, onions, bacon & cheese. Repeat
layers (dish will be very full). Cover & refrigerate
2 hours. Serves 15

NOTE: You can use prepared cornbread; just
stir chilies, cumin, oregano & sage into mayo
mixture.
– You can also add a diced jalapeno pepper (or
2) to the batter, if desired.

(recipe: tasteofhome.com)
—————————–

(overnight) Bagel & Egg Casserole

5 (3 inch, ea) plain, split bagels
cut into 1-inch pieces
8 slices cooked, crumbled bacon
1 (8 oz) pkg (Kraft) Cheddar & Swiss
cheese, divided
8 eggs
2 1/2 C. milk
1/4 tsp. black pepper
1/2 C. (Kraft) Philadelphia Chive & Onion
cream cheese

Spray 9 X 13″ baking dish with nonstick
cooking spray & spread bagel pieces on
bottom – top with bacon & 1 C. shredded
cheese. In a bowl whisk eggs, milk & pepper
until blended & pour over items in baking
dish. (If necessary, use the back of a spoon
to gently press tops of bagel pieces into egg
mixture so all pieces are evenly moistened).
Top with small spoonfuls of cream cheese;
sprinkle remaining shredded cheese on top.
Cover with foil & refrigerate overnight.
=
Preheat oven 350 degrees F.
Bake (covered) casserole 50 minutes until a
knife inserted into center comes out clean.
NOTE: uncover casserole after 40 minutes of
baking time.  Serves 8

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

7-Layer Green Salad
(overnight recipe)

1 small head lettuce, chopped into
bite-sized pieces
1 C. chopped celery
1/2 C. green onions, chopped &
tossed with celery to make 1 layer
2 C. frozen green peas (do not cook)
6 hard-boiled eggs, diced
1 lb. bacon, fried/crumbled
2 C. grated Cheddar cheese

Dressing:
2 C. mayonnaise
2 T. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt (poster
used Lawry’s)

In a medium bowl mix together
all dressing ingredients.
In a 9 X 13″ baking pan Layer:
Lettuce
Celery & green onion
Frozen peas
Hard boiled eggs
bacon
dressing
cheese

Make sure dressing is spread over the
salad so that it completely covers it
& seals the edges. Sprinkle grated cheese
on top & cover tightly with plastic wrap.
Refrigerate overnight. Serves 12

(recipe: sugar-n-spicegals.com)
——————————-

Weight Watchers Orange Fluff

1 (16 oz) tub small curd cottage cheese
1 (3 oz) box orange Jell-O
1 (15 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed
2 C. miniature marshmallows
1/2 C. chopped pecans (optional)

Combine cottage cheese with dry
Jell-O – stir until well mixed. Add
oranges & Cool Whip – stir to combine.
Stir in marshmallows & nuts (if using).
Refrigerate to get cool – 1-2 hours
(if you were to eat it right away it
would taste grainy from the Jell-O).
Serves 10

(recipe: thecountrycook.net)
——————————
Cool ‘n Easy Strawberry Pie

1 (6 oz) ready-to-use graham
cracker crumb pie crust
2 C. fresh strawberries, cleaned/
divided
2/3 C. boiling water
1 (3 oz) pkg. strawberry Jell-O
ice cubes
1/2 C. cold water
1 (8 oz) tub Cool Whip, thawed

Slice 1 C. strawberries & refrigerate.
Chop remaining strawberries & set
aside. In a large bowl add boiling water
to Jell-O mix – stir 2 minutes until
completely dissolved. Add enough
ice cubes to cold water to measure
1 C. – add to gelatin; stir until slightly
thickened (remove any unmelted ice).
Whisk in Cool Whip & stir in chopped
strawberries. Refrigerate 20-30 minutes
until mixture is very thick & will mound.
Spoon into crust & refrigerate 6 hours
until firm. Top with sliced berries just
before serving. Serves 8

(recipe: myfoodandfamily.com)

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

Have a great day!

Hugs;

Pammie

Rainy Spring

The weather report today is for severe thunderstorms, temps up to 78 degrees and wind gusts up to 26 MPH – glad I’m staying home this evening!

Yesterday (early) found husband & I sitting in folding chairs (me totally bundled up in blankets & a hoodie) watching oldest grandson play baseball. It was the first game we’ve been to of his all season – really chilly (46 degrees & overcast) – they ‘almost’ won but my son said it’s the best game our grandson played all season, so glad we got to watch!. Afterwards we all went out for lunch – another ‘plus’!

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

Apple Cinnamon Baked Oatmeal

2 C. old fashioned oats
1/4 C. brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 1/2 C. milk (poster used skim)
1/2 C. applesauce
1 T. melted butter
2 egg whites
1 tsp. vanilla
1 large apple, peeled/diced

Additional toppings:
nuts
dried cranberries
extra cinnamon or sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ or 9 X 9″ baking dish
with nonstick cooking spray. In large
bowl whisk milk, apple sauce, butter,
egg white & vanilla. Whisk in cinnamon,
salt & baking powder. Whisk in brown
sugar & oats – gently stir in diced apples
& pour mixture into prepared pan – smooth
out & bake 20-30 minutes until golden brown.
Remove from oven & serve hot with desired
toppings (OR)
refrigerate & heat up leftovers (with additional
milk, if desired). Makes 6 servings

(recipe: books-n-cooks.com)
———————————–

Fudge Ripple Pecan Brownies

1 (18 oz) box fudge brownie mix
plus ingredients to prepare
1 C. chopped pecans, toasted/
divided
3/4 C. semi-sweet chocolate chips,
divided
20 vanilla caramels, unwrapped
1 T. milk

Preheat oven 350 degrees F.
Line a 8 X 8″ baking pan with foil so
that it goes up over the sides of the
pan. Lightly spray with nonstick
spray. Combine ingredients for
brownies in medium bowl; stir until
smooth. Add 1/2 C. pecans & 1/2 C.
choc. chips; stir & pour into prepared
pan; spread out evenly. Bake 35-40
minutes until a toothpick inserted
into center comes out mostly clean.
Cool in pan on wire rack. Combine
caramels & milk in a glass or metal
bowl large enough to rest on top of
a small saucepan filled with 1 inch
of water. Bring water to a boil & place
bowl on top; stir until caramels are
smooth. Pour over brownies & sprinkle
with remaining pecans. Place remaining
choc. chips in a clean bowl & place over
simmering water; stir until smooth then
drizzle over caramel brownies. Let stand
2 hours before serving. Serves 16

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

Crockpot Brown Sugar/Garlic Chicken

6 whole skinless chicken breasts
1 C. light brown sugar
2/3 C. rice wine vinegar
1/4 C. apple juice
6-8 cloves garlic, minced
2 T. soy sauce
1 tsp. black pepper
2 T. cornstarch
3 T. cold water

Place chicken in crockpot. In small
bowl whisk brown sugar, vinegar, apple
juice, garlic, soy sauce & pepper – pour
over chicken. Cover & cook on Low
6-8 hours (or High 3-4 hours). Remove
chicken from crockpot & set aside.
Carefully pour liquid from crockpot into
a medium saucepan – bring to simmer on
stove. (in small cup or bowl combine
water & cornstarch to create a slurry).
When liquid comes to a simmer, slowly
pour slurry into sauce – simmer, while
stirring, until mixture begins to thicken,
& forms a glaze,
2-3 minutes. Serve
chicken with glaze/sauce over top.
Serves 6

NOTE: for easier cleanup you might
want to spray insides of crockpot with
nonstick cooking spray or use a crockpot
liner

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

Grilled Chicken/Avocado/Mango Salad

12 oz. grilled chicken breast (from 1 lb,
raw)
1 C. diced avocado
1  C. diced mango (from 1 1/2 mangos)
2 T. diced red onion
6 C. baby red butter lettuce

Vinaigrette:

2 T. olive oil
2 T. white balsamic vinegar
salt/fresh cracked black pepper,
to taste

Whisk vinaigrette ingredients in a
bowl. In another large bowl toss
avocado, mango, chicken & red
onion. Fill a large salad platter
(or divide on 4 salad plates)
with baby greens. Top with
chicken/avocado mixture & drizzle
half of dressing on top. Serve
with remaining dressing on side.
Serves 4

(recipe: skinnytaste.com)
—————————–
Sweet Macaroni Salad
(overnight recipe)

16 oz. elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 C. mayonnaise
1 (14 oz) can sweetened condensed
milk
1 C. cider vinegar
1/2 C. sugar
1 tsp. salt
1/2 tsp. black pepper

Cook macaroni accordg. to pkg. directions;
drain & rinse under cold water – drain well.
In large bowl combine cooked macaroni &
vegetables. Whisk remaining ingredients
together until smooth & sugar is dissolved –
stir into macaroni mixture. Refrigerate,
covered, overnight. Serves 16

(recipe: tasteofhome.com)
————————–

1950’s Salisbury Steak
(with onion gravy)

1 egg
1 (10 1/2 oz) can French onion
soup, undiluted/divided
1/2 C. dry bread crumbs
1/4 tsp. salt
pinch black pepper
1 1/2 lb. ground beef
1 T. flour
1/4 C. water
1/4 C. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
———
6 C. cooked egg noodles
chopped fresh parsley (optional
garnish)
========
In large bowl beat egg. Stir in 1/3 C.
soup, bread crumbs, salt/pepper. Add
beef – mix gently. Shape in to 6 oval
patties & brown in a skillet over
medium heat 3-4 minutes on each side.
Remove & set aside (discard drippings).
In skillet combine flour & water until
smooth; add ketchup, Worc. sauce,
mustard & remaining soup – bring to
a boil. Cook & stir 2 minutes. Return
patties to skillet; cover & simmer 15
minutes until meat is no longer pink.
Serve with gravy over hot cooked
noodles. (garnish w/parsley, if desired)
Serves 6

(recipe: tasteofhome.com)
——————————–

Crockpot Blueberry/Lemon Cobbler


Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

(recipe: crockpotladies.com)

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

Sounds like it’s started to rain and,
by the sounds of the rain hitting the
windows, it’s pretty intense.

Hope you have a nice relaxing day;
I got home from church and put a
whole chicken in the crockpot for
dinner (will have that along with
baked potatoes & a salad). I LOVE
the ‘freedom’ of using the crockpot!

Hugs;

Pammie

Friday

It’s been a rather quiet week – only babysitting today for a few hours (or so I thought . . . ). I’m due at 2 today (until around 6) but got a text asking if I can do it again tomorrow from around 10:30 – 3/4/6? Oldest son (the chef) is in the middle of launching another Hilton restaurant in Lansing so he’s drawn to working lots of extra hours (it’s a 1 1/2 hr. drive from his house to Lansing). Looks like I’ll be taking a LOT of knitting with me both days . . . sigh. Am nearing the end of the yellow baby blanket and am STILL vacillating over my next blanket/project. I have lots of different colors of baby yarns – one minute I want to do a various granny squares blanket, the next something different – who knows? (Not even ME at this point!)

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

No-Bake Choc. Chip Cannoli Cheesecake

1 (4 oz) pkg. cannoli shells
1/2 C. sugar
1/2 C. graham cracker crumbs
1/3 C. butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 C. powdered sugar
1/2 tsp. grated orange zest
1/4 tsp. cinnamon
3/4 C. ricotta cheese
1 tsp. vanilla
1/2 tsp. rum extract
1/2 C. miniature semisweet chocolate
chips (can use regular chips, coarsely
chopped)
chopped pistachios, optional

Spray a 9 inch pie plate with
nonstick cooking spray.
Place cannoli shells in food processor &
pulse until coarse crumbs form. Add sugar,
cracker crumbs & melted butter – pulse
just until combined. Press mixture onto
bottom & sides of prepared plate –
refrigerate until firm, about 1 hour.

Filling:

Beat first 4 ingredients in a bowl until
blended. Beat in ricotta cheese & extracts.
Stir in chocolate chips & spread into crust.
Refrigerate, covered, until set – about 4
hours. (if desired, top with chopped
pistachios). Serves 8

NOTE: Pistachios are classic in cannoli but
if you don’t have them you can still top
pie with additional crumbled cannoli
shells or chocolate shavings.

(recipe: tasteofhome.com)
—————————-

Orzo w/Spinach, Mushrooms &
Peppers

1 C. uncooked orzo pasta (about
8 oz)
1 T. olive oil
1 medium sweet orange pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 medium sweet yellow pepper,
seeded/chopped
1 C. sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
2 C. fresh baby spinach
1/2 C. grated Parmesan cheese

Cook orzo accordg. to pkg.
directions; drain. In large
skillet, heat oil over medium-high
heat. Saute peppers & mushrooms
until tender. Add garlic & seasonings;
cook & stir 1 minute. Stir in spinach
until wilted. Stir in cooked orzo &
cheese; heat through. Serves 6

(recipe: tasteofhome.com)
——————————

Backwoods Pork Chops & River Gravy

1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. plus 1/8 tsp. salt
1/4 tsp. black pepper
4 (4 oz) boneless center-cut pork chops
1/2 C. flour
1/4 C. buttermilk
1/8 tsp. cayenne pepper
2 T. vegetable oil
3/4 C. milk

In small bowl combine garlic & onion
powders, 1/2 tsp. salt & pepper. Rub
seasoning mixture evenly on both
sides of chops. Reserve 1 T. flour &
set aside. Place remaining flour in a
shallow dish. In another shallow dish
combine buttermilk & cayenne pepper.
Dip chops in buttermilk then coat
both sides in flour. In large skillet over
medium heat, heat oil. Add chops &
cook 5 minutes on each side until
golden brown. Drain on paper towels.
Reduce heat to medium-low. Whisk
reserved flour into milk; add remaining
salt & cook in skillet until thickened &
bubbly, stirring constantly. Serve
immediately with chops. Serves 4

(recipe: mrfood.com)
————————————–

Chicken & Swiss Casserole

5 1/2 C. uncooked egg noodles
(about 1/2 lb)
3 T. olive oil
3 shallots, chopped
3 small cloves garlic, minced
1/3 C. flour
2 C. chicken broth
3/4 C. milk
1 1/2 tsp. dried thyme
3/4 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
5 C. cooked,cubed rotisserie chicken
1 1/2 C. frozen peas
2 C. shredded Swiss cheese
3/4 C. dry bread crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook noodles accordg. to pkg.
directions; drain. In large skillet
heat oil over medium heat. Cook
shallots & garlic, stirring, 45 seconds.
Stir in flour – cook & stir 1 minute.
Add broth, milk, thyme, lemon zest,
salt, nutmeg & pepper. Stir in chicken
& peas -heat through. Stir in noodles &
cheese. Transfer mixture to prepared
dish. In small bowl mix bread crumbs &
butter; sprinkle over top & bake 8-10
minutes until top is browned. Serves 8

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

Crockpot Sweet & Sour Shrimp

1 (6 oz) pkg. frozen Chinese pea pods
1 (14 oz) can pineapple tidbits or chunks*
2 T. cornstarch
3 T. sugar
1 C. chicken stock
*1/2 C. reserved pineapple juice
1 T. soy sauce
1/2 tsp. ground ginger
1 (16 oz) bag frozen cooked shrimp
(medium or large)
2 T. cider vinegar or rice vinegar
=
1 C. cooked rice, for serving
=
Place pea pods in a colander & run cold
water over them until thawed enough
to easily separate. Drain pineapple juice
& reserve 1/2 C. of juice. Place pea pods
& drained pineapple into crockpot. In a
small saucepan combine cornstarch &
sugar-stir to blend. Add chicken stock,
reserved pineapple juice, soy sauce &
ginger – bring to a boil over high heat.
Cook about 1 minute, stirring constantly;
sauce should be thick & clear. Pour sauce
over pea pods & pineapple – stir gently
to blend. Cover & cook on Low 3-4 hours.
Add thawed, cooked shrimp & cook 15-20
minutes longer until hot. Add vinegar &
stir gently. Serve with hot cooked rice.
Serves 3-4

(recipe: thespruceeats.com)
———————————

Crockpot Crustless Pizza

2 lb. ground beef
garlic salt – to taste
black pepper – to taste
dried minced onion – to taste
2 C. shredded mozzarella cheese
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese

your favorite pizza toppings

In a skillet brown beef & seasonings
over medium-high heat; drain. Place
cooked meat & mozzarella in a bowl &
mix well. Spray insides of crockpot with
nonstick cooking spray. Evenly spread
meat mixture in crockpot & pour pizza
sauce over top – spread evenly. Top with
pizza-blend cheese & any toppings you
may want. Cover & cook on Low 4 hours.
Serves 10

(adapted from Gooseberrypatch recipe)

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

Blueberry Breakfast Bundt Cake

1 box yellow cake mix
3 eggs
3/4 C. vegetable oil
3/4 C. sour cream
1 C. fresh or frozen blueberries

Preheat oven 350 degrees F.
Spray a bundt pan liberally with
nonstick cooking spray. In a bowl
mix all ingredients except berries –
add berries last, fold in gently.
Pour batter into prepared pan &
spread to even top. Bake 55
minutes or until center is firm.
Let cool 10 minutes then turn
onto a platter. Glaze if desired.

Glaze:
2 T. melted butter
1 C. powdered sugar
1 T. orange juice

Mix glaze ingredients in a bowl &
drizzle glaze across top of cake.

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

You can tell we FINALLY have Spring in Michigan-
they are selling flowers for planting! I bought a
really nice, big hanging basket geranium today
at Krogers – it’s a multi-color: bright pink with
a darker pink center – very nice. It’s in the 50’s
today & overcast/sprinkling – looking at the
upcoming week – highest temp. is 62 degrees F.
Oh well . . . and mostly raining.

Mother’s Day is Sunday so hope you have something
planned. I never know, year to year, what’s up. Usually
my oldest son decides to take me (and his girlfriend/
mother of our youngest grandson) out to lunch so
I have that to look forward to sometime soon.

Hope you are in good health and able to see
some SUNSHINE to cheer you up!

Hugs;

Pammie

 

PS: Gas prices jumping back & forth from $2.69/9 & $2.79/9 lately

Mid-week

It’s AFTER EASTER recipes time!

We had our family celebration on Monday – as usual, lots of food. I made two of the recipes I featured in my last post: the Layered Lemon Pie (it was good, just a little too sweet for me) and the Strawberries & Cream dessert (they called it a salad). THAT was good – I ended up putting the fresh chopped strawberries into the salad (instead of stirring them in at the last moment) – it was fine. I will say: Mixing up gelled Jell-0 using a potato masher was a new experience! It’s sticky and tends to NOT want to be mashed – different (but it came out just fine).

Along with our celebration was taking my husband for oral surgery that morning for a tooth extraction – he did just fine. I made him a big bowl of mashed potatoes and he was happy. Ah, LIFE: it throws you curve balls and you just have to adjust, right?

===========

Crockpot Navy Bean Vegetable
Soup
  (uses leftover ham)

4 medium carrots, thinly sliced
2 ribs celery, chopped
1 medium onion, chopped
2 C. cubed fully cooked ham
1 1/2 C. dried navy beans
1 (Knorr) envelope vegetable
recipe mix
1 envelope onion soup mix
1 bay leaf
1/2 tsp. black pepper
8 C. water

In crockpot combine first 9 ingredients.
Stir in water; cover & cook on Low
9-10 hours until beans are tender.
Discard bay leaf.
Serves 12 (makes 3 quarts)

(recipe: tasteofhome.com)
————————-

Crockpot Farmer’s Breakfast
Casserole

9 large eggs
3/4 C. ricotta cheese
3/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried dill
5 slices bacon, sliced/cooked
1 C. diced ham
16 oz. Colby-Jack cheese, divided*
2 tomatoes, sliced

*Divide cheese by cubing 2/3rds
of it & grating the rest (save grated
for end of cooking time).
In large bowl add eggs, ricotta, salt/
pepper, dill & thyme – whisk until
smooth (some chunks of ricotta are
fine). Spray insides of crockpot with
nonstick cooking spray. Add cubed
cheese, bacon & ham to crockpot.
Whisk egg mixture one more time
to get it combined again then pour
over ham/bacon/cheese in crockpot.
Cover & cook on High 2 1/2 hours. If
there is any liquid on top of casserole,
blot with a paper towel. Add remaining
cheese; cover & cook 5-10 minutes longer.
Serve with sliced tomatoes on top.
Serves 8

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

Chicken Cordon Bleu Skillet
(using leftover ham)

8 oz. uncooked medium
egg noodles (about 5 C.)
1 lb. boneless skinless chicken
breasts, cut into 1 inch pieces
1/2 tsp. black pepper
1 T. butter
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1/2 C. shredded Swiss cheese
1/2 C. cubed fully cooked ham
1/4 C. water
minced fresh parsley

Cook noodles accordg. to pkg.
directions; drain. Sprinkle chicken
with pepper. In large cast-iron skillet
or other heavy skillet, heat butter
over medium-high heat. Saute chicken
just until browned, 3-5 minutes. Stir
in soup, cheese, ham & water – cook,
covered, over medium heat until cheese
is melted & chicken is no longer pink,
6-8 minutes, stirring occasionally. Stir
in noodles. Sprinkle top with parsley
& serve. Serves 4

(recipe: tasteofhome.com)
——————————-
Loaded Baked Potato Casserole
(uses leftover ham)

2 lb. potatoes, peeled/thinly sliced
(about 6 C.)
1 large onion, halved & thinly sliced
1/4 C. water
1/4 C. butter, cubed
1/3 C. flour
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. black pepper
2 C. milk
4 C. shredded Cheddar cheese,
divided
4 C. fresh small broccoli florets
3 C. cubed fully cooked ham
2 T. minced fresh chives

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray

Place potatoes, onion & water in a
microwave-safe bowl. Microwave,
covered, on High until potatoes are
almost tender 8-10 minutes; drain. In
small saucepan melt butter over medium
heat. Stir in flour & seasonings until
smooth – cook & stir until lightly
browned, 2-3 minutes. Gradually whisk
in milk & bring to a boil, stirring constantly.
Cook & stir until thickened, 1-2 minutes.
Stir in 3 C. cheese until melted – remove
from heat. Layer potato mixture, broccoli &
ham in prepared dish. Pour sauce over top &
sprinkle top with remaining cheese. Cover &
bake 45 minutes. Uncover & bake until
potatoes are tender, 25-30 minutes longer.
Sprinkle top with chives & let stand 10
minutes before serving. Serves 12

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

Crescent Ham Rolls

1 (8 oz) tube Pillsbury crescent rolls
honey mustard or mayonnaise
horseradish spread
6 slices cooked ham
6 slices Swiss cheese
1/2 tsp. garlic powder
2 T. butter, melted

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick
cooking spray & open crescent rolls –
spread rolls out on sheet Spread some
honey mustard (or mayo) over rolls;
spread some horseradish sauce on top.
Add ham & cheese slices. Roll into a
large roll from smaller end. Cut into
segments & lay flat on prepared
baking sheet. In a bowl combine melted
butter & garlic powder: brush over tops
of rolls. Bake 12-15 minutes until rolls
are brown on top.

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

Ham, Apple, Cheese Quiche

1 (9 inch) pie shell, unbaked
1 1/2 C. chopped, cooked ham
1/4 C. chopped onion
1 C. chopped apples*
1/2 C. shredded Cheddar cheese
(or whatever cheese you like)
1/2 C. sour cream
1 tsp. Dijon or spicy brown mustard
2 tsp. flour
1/2 C. evaporated milk (or regular milk)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Combine ham, onion & chopped
apples – spread in pie crust. Sprinkle
top with cheese. In a bowl, mix
sour cream, mustard, flour, milk, eggs,
salt & pepper until smooth – pour over
ham mixture. Bake 50-55 minutes
(You can sprinkle on extra cheese during
the last 10 minutes of baking time if you
like.) Makes 1 (9 inch) quiche.

*Poster didn’t peel- used Red Delicious

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

Chocolate-Peanut Butter Dump Cake

1 (3.9 oz) pkg. instant chocolate
pudding mix
1 3/4 C. milk
1 box chocolate or devils food
cake mix (regular size)
6 (1 1/2 oz, ea) pkgs. peanut butter
cups, chopped
3/4 C. peanut butter chips
3/4 C. semisweet chocolate chips
1/2 C. chopped unsalted peanuts

vanilla ice cream or sweetened, whipped
cream, optional toppings

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large bowl,
combine pudding mix & milk until
blended. Stir in cake mix (batter will
be thick). Fold in peanut butter cups,
peanut butter & chocolate chips –
spread into prepared pan & sprinkle
top with peanuts. Bake 20-25 minutes
until a toothpick inserted into center
comes out with moist crumbs. Cool
completely in pan on a wire rack.
Cut into bars & serve with optional
toppings. Serves 15

(recipe: tasteofhome.com)

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

Our weather is FINALLY SPRING-like!
There are daffodils & narcissus blooming,
lots of birds singing and wonderful
blue skies with big, fluffy white clouds.
Today it’s 56 degrees F. with a high expected
of 63, so it’s a really nice (wear a light sweater
or jacket) kind of day. Later today is my older
grandson’s track meet AND baseball game.
Normally I would not be free on a Wednesday
evening but this week my special needs group
is taking off for Easter soooooo I might get to
go! Since my husband is (kind of) still recovering
from the oral surgery, we will (maybe) go to the
baseball game (husband doesn’t like track) – that’s
at 6 p.m. My son already informed me they will
be a little late getting to the game, as there’s
some distance from the track meet to the baseball
game – we’ll see how it goes.

Our gas prices keep jumping around lately;
Monday I stopped to get gas early (around 8:30 a.m.)
and was able to get regular for $2.69/9 – later on,
driving back home, it jumped to $2.79/9. Today
I noticed it’s up to $2.89/9! Glad I have a full tank!

Hope you’re having a great week so far and that
your Easter celebrations went very well.

Hugs;

Pammie

 

PS: Just found MORE recipes using leftover ham

so will be posting those soon.

Last minute recipes –

We’re ‘down to the wire’ for Easter recipes but I still have LOTS to share, so here ya go:

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

Raspberry Marshmallow Fluff Salad

8 oz. tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla
pudding mix
32 oz. tub vanilla yogurt
12 pks. frozen raspberries

In large bowl mix yogurt & pudding –
stir until completely mixed. Fold in
Cool Whip & raspberries (raspberries
will soften while salad sets). Add
marshmallows & stir together. Cover
& refrigerate 30 minutes. Fold salad
several times with a spoon after
removing from fridge – raspberry
juice will spread throughout salad.
Serves 12

(recipe: sugar-n-spicegals.com)
——————————–

Pina Colada Fluff

1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (20 oz) can crushed pineapple,
do not drain
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweet coconut
1/2 C. chopped nuts ( your choice)

In large bowl combine dry pudding
mix & can of crushed pineapple;
stir until completely combined. Fold
in Cool Whip, rum extract, marsh-
mallows, coconut & nuts. Chill until
ready to serve. Serves 8

(recipe: momontimeout.com)
———————————
Crockpot Broccoli Cheese Casserole

1 (6 oz) box cornbread stuffing mix
1 1/2 C. water or chicken broth
1 (12 oz) bag frozen broccoli cuts (
poster uses florets), thawed
1 (10.5 oz) can cream of mushroom
soup
8 – 16 oz. Velveeta cheese, cubed

Spray insides of crockpot with
nonstick cooking spray.
In microwaveable bowl mix together
stuffing mix with water or broth &
microwave 3 minutes – pour into
crockpot. Add remaining ingredients
& stir well. Cover & cook on Low
2-3 hours until cheese melts &
broccoli is tender. Serves 6-8

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

Twice-baked Potato Casserole

8 medium potatoes, scrubbed/dried
2 T. olive oil
1 T. kosher salt
3/4 lb. bacon, cooked/crumbled
2 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
5-6 green onions, sliced
salt/pepper, to taste

Preheat oven 400 degrees F.
Spray a deep 9 X 9″ baking dish
(OR) a 9 X 13″ baking dish with
nonstick cooking spray.
Rub potatoes with oil & salt –
place on a baking sheet. Bake
45-60 minutes (turn over half-
way through baking time) until
tender when pierced with a fork.
Cool 15 minutes.

Change oven temp. to 350 degrees F.
Cut potatoes into bite-sized pieces &
place in a bowl. Stir in mayo & sour
cream. Set aside 1/3 C. cheese,
3 T. bacon, 2 T. sliced gr. onions for
topping. Stir in remaining ingredients
& spoon into prepared dish. Top with
reserved shredded cheese & bacon.
Cover with foil & bake 30 minutes.
Remove foil last 10 minutes. Top
with remaining sliced onions & serve.

(recipe: momontimeout.com)
————————————–
Oven-roasted Herb & Garlic
Parmesan Potatoes

2 lb. Yukon Gold potatoes,
halved or quartered
3 T. olive oil
1 T. chopped fresh rosemary &
thyme
1 tsp. kosher salt
1 tsp. garlic powder
1/3 C. shredded Parmesan cheese

Preheat oven 375 degrees F.
Combine fresh herbs, salt, garlic
powder, & Parm. cheese in a
small bowl. Place potatoes in large
bowl & drizzle with olive oil – toss
to coat. Sprinkle with seasoning
mixture, tossing to coat. Spread
potatoes in a single layer on a
baking sheet – sprinkle on any
seasonings left in bowl. Bake
20-30 minutes until potatoes
are tender. Serve immediately.
Serves 6

(recipe: momontimeout.com)
—————————

5-Minute Rainbow Carrot/Pecan Salad

1 C. crushed pineapple (undrained)
1/4 C. plain Greek yogurt
1/4 tsp. salt
2/3 C. raisins (poster used half
golden & half regular)
4 C. grated carrots
3/4 C. chopped, toasted pecans

In medium bowl combine pineapple,
yogurt & salt – stir until completely
combined. Add remaining
ingredients & stir well. Refrigerate
until ready to serve. Serves 6

(recipe: momontimeout.com)
——————————

Overnight Baked Eggs Bruschetta

1 (13.8 oz) tube refrigerated pizza
crust
1 T. cornmeal
3 T. olive oil, divided
1 1/2 C. shredded mozzarella
cheese, divided
3/4 lb. sliced baby portobello
mushrooms
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
1/2 tsp. black pepper
1/4 tsp. salt
2 C. pizza sauce
1 T. white vinegar
9 large eggs
2 oz. fresh goat cheese, crumbled
1/2 C. French-fried onions
(fresh basil leaves)
——-
Preheat oven 400 degrees F.
Unroll pizza dough & press onto
bottom of greased 15 X 10 X 1″
baking pan that’s been sprinkled
with cornmeal. Brush dough with
1 T. oil & sprinkle with 3/4 C.
mozzarella cheese. Bake 8 minutes.
In large skillet heat remaining oil
over medium-high heat. Add
mushrooms; cook & stir until tender.
Stir in garlic powder, rosemary &
seasonings. Stir pizza sauce into
mushrooms & spread mixture over
crust. In large skillet with high sides
add vinegar & 2-3 inches of water &
bring to a boil. Reduce heat to make
a gentle simmer. Break cold eggs,
one-at-a-time, into a small bowl.
Holding bowl close to water surface,
slip eggs into simmering water. Cook,
uncovered, 3-5 minutes until whites
are completely set & yolks begin to
thicken but are not hard. Using a
slotted spoon, remove eggs & place
over mushrooms in baking pan. Sprinkle
goat cheese & remaining mozzarella
over top. Refrigerate, covered,
overnight.
=
Remove pan from fridge 30 minutes
before baking.
Preheat oven 400 degrees F.
Sprinkle onions on top & bake,
uncovered, 10-15 minutes until
golden brown & heated through.
Top with basil just before serving.
Serves 9

(recipe: tasteofhome.com)
——————————-
Raisin Bread & Sausage
Morning Casserole

1/2 lb. bulk pork sausage
1 (1 lb) loaf cinnamon-raisin
bread, cubed
6 large eggs
1 1/2 C. milk
1 1/2 C. Half & Half
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Topping:
1 C. chopped pecans
1 C. packed brown sugar
1/2 C. butter, softened
2 T. maple syrup
=
Spray 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet cook sausage over
medium heat 4-6 minutes until no
longer pink, breaking into crumbles –
drain. Combine sausage & bread
in baking dish. In large bowl whisk
eggs, milk, Half & Half, vanilla,
cinnamon & nutmeg until blended;
pour over bread. Refrigerate, covered,
several hours or overnight.
====
Preheat oven 350 degrees F.
Remove casserole from fridge while
oven heats. In small bowl beat
topping ingredients until blended –
drop by tablespoonfuls over top.
Bake, uncovered, 35-45 minutes
until golden brown and a knife
inserted into center comes out clean.
Let stand 5-10 minutes before serving.
Serves 12

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

Easy Greek Pasta Salad

16 oz. short pasta (rotini, bow ties,
penne)
3/4 ths of long English cucumber, diced
1 pint grape tomatoes, halved
1 bell pepper, diced (any color)
1/2 C. sliced pitted olives
1/2 C. feta cheese, cubed
1/3 C. diced red onion

Dressing:
1 bottle Greek Vinaigrette dressing (OR):

1/4 C. red wine vinegar
1/3 C. olive oil
1/2 tsp. garlic powder
1 tsp. ground oregano
salt/pepper, to taste
=
Cook pasta according to pkg. directions
for al dente – rinse under cold water.
Whisk all dressing ingredients together.
Combine all salad ingredients in large
bowl – add dressing & toss. Refrigerate
at least 2 hours before serving.
Serves 12

(recipe: spendwithpennies.com)
====================

Hope that helps some if you’re still searching
for that last dessert or side to make. I’m close
to having all the ingredients for our dinner
(which we’re doing on Monday) except
for buying fresh croissants & strawberries.
Husband’s oral surgery is at 10:30 a.m. Monday
so, hopefully, all will go well and I’ll have the
time needed to make above purchases &
get our portion of the dinner ‘fixin’s’ ready.

Hope your Easter plans are coming together
nicely.

Hugs;

Pammie

 

Yes – No – Maybe – Yes

When last I posted I was still not sure IF we were doing Easter dinner on Monday – after much deliberation, our oldest son said: “Mom – I ordered the ham – we’re doing this!” Ok . . . so today found me digging through recipes on line for desserts and then running to the grocery store to buy ingredients to make said things. Took 6 recipes with me, came up with 2 that will work: Layered Lemon Pie and Strawberries ‘n Cream Salad (recipes to follow below). Crazy – crazy;  husband is having oral surgery at 10:15 Monday but he assures me he WILL be feeling OK for the dinner . . . we’ll see. I pulled him out of making his annual/every holiday Garlic Mashed Potatoes and I’m making Cheesy Potatoes (also called Church potatoes/Funeral potatoes, etc.) – we like them but I never MAKE them so I figured that will be a bit of a ‘new’ thing for the dinner. Have no idea if son is doing any veggies (sometimes he grills fresh asparagus – we’ll see). One way or the other, we won’t go hungry!

Below is a mix up of recipes that might help you with YOUR Easter dinner.  (on the ones I took to grocery store I forgot to copy what SITE I got them from!)

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

Layered Lemon Pie

8 oz. cream cheese, softened
1/2 C. sugar
1 (15 3/4 oz) can Lemon pie filling, divided
8 oz. Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Using elec. mixer, beat cream cheese &
sugar until smooth. Beat in half of pie
filling. Fold in Cool whip & spoon into
crust; spread rest of pie filling on top &
smooth out. Refrigerate at least 15 minutes
before serving
—————————-

Strawberries ‘n Cream Salad

16 oz. Strawberry Jell-o pkg.
2 (3 oz, ea) pkgs. cook & serve vanilla
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 1/2 C. fresh strawberries, diced

In large saucepan combine dry Jell-o,
pudding mix & hot water – bring to
boil, stirring frequently, until  mixture
turns clear. Pour into a serving dish
& refrigerate overnight.
Combine Cool Whip with pudding
mixture (use a potato masher – works
great for this). Add diced strawberries
immediately before serving – gently
stir to combine. Serves 10
——————————

Dreamsicle Salad
(4 hour or overnight)

16 oz. orange Jell-o mix
2 (3 oz, ea) pkgs. vanilla cook & serve
pudding mix
4 C. hot water
8 oz. Cool Whip, thawed
1 large can mandarin oranges, drained

In large saucepan combine dry Jell-o,
vanilla pudding mix & water – bring to
a boil, stirring frequently until it turns
clear. Pour into large bowl & refrigerate
4 hours or overnight.
Combine Cool Whip & pudding mixture
(use a potato masher – works great for
this). Add mandarin oranges & stir
gently. Refrigerate until ready to serve.
Serves 8
——————————-

Fluffy Green Grape Salad

2 (8 oz, ea) cans crushed pineapple,
undrained
1 (3.4 oz) pkg. instant pistachio
pudding mix
1 (12 oz) tub Cool Whip, thawed
2 C. halved green grapes

In large bowl combine pineapple &
dry pudding mix – mix well. Cover
& refrigerate 10 minutes. Fold in
Cool Whip & grapes. Refrigerate
until ready to serve. Serves 12
———————–

Lemon Poke Cake

1 box lemon cake mix*
1 C. sugar
3 eggs
1 c. fresh lemon juice
1/2 C. butter, melted
1 C. whipping cream
1/4 C. sugar
1 tsp. lemon zest

Prepare cake mix in 9 X 13″ pan &
bake accordg. to pkg. directions.
=
In a microwave-safe bowl, whisk
sugar & eggs until combined. Whisk
in lemon juice & melted butter then
microwave on High 1 minute,
stirring. For 2 minutes, (at 30-second
intervals)until it begins to boil. It
should thicken slightly.
=
When cake is baked, immediately
poke holes all over top of cake (can
use the handle of a wooden spoon)
then pour the warm lemon curd
over cake, letting it soak into holes.
Refrigerate at least 2 hours.
Pour whipping cream into a bowl;
using elec. mixer, beat until stiff
peaks. Add sugar & beat well. Fold
in lemon zest & spread over cake top.
Serves 15

*can use yellow cake but it won’t

have a strong lemon flavor
—————————-

Cowboy Breakfast Skillet

1 lb. breakfast sausage
3 medium red potatoes, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 eggs
(optional garnishes: Sriracha,
chopped Italian parsley)
=
Preheat oven 400 degrees F.
In oven-safe skillet (preferably cast
iron) add sausage – cook until well
browned & crumbly. Once cooked,
remove using a slotted spoon &
place in a bowl. Add diced potatoes,
salt/pepper, garlic powder to sausage
grease & cook until crispy & tender,
8-10 minutes. Once tender, return
sausage to pan & stir, heating through.
Create 4 small ‘wells’ in the pan for each egg
then carefully crack one egg into each well.
Place skillet in oven & bake until eggs are
no longer runny & whites have set, 4-6
minutes. Garnish with optional garnishes.
Serves 4

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

Crockpot Creamy Ranch & Garlic Potatoes

2 lb. red potatoes, sliced
8 oz. cream cheese, softened
1 (10.75 oz) can cream of potato soup
1 (1.5 oz) pkt. ranch dressing mix, dry
2 cloves garlic, finely minced
1 pinch black pepper

Spray bottom of a 4 to 6 qt crockpot
with nonstick cooking spray. In small
bowl beat cream cheese, soup, ranch
dressing mix, garlic & pepper until
well combined – stir in sliced potatoes &
pour into prepared crockpot. Cover &
cook on Low 6-8 hours or until potatoes
are fork-tender & done.
Serves 6

NOTE: For some variation add some cooked/
crumbled bacon

(recipe: crockpotladies.com)
====================

Well, that’s what’s going on here at
the moment – tonight is Good Friday
service (choir singing in service) then
choir practice for Sunday afterwards.
I will be leaving my home at around
5:45 p.m. & won’t be home until around
9:30 – glad I made lasagna for dinner
last night – it will cover us for a few days!

Hope your Easter preparations are going
well. With us having the dinner on Monday,
I have the advantage of doing any extra
grocery shopping AFTER husband’s surgery
and before dinner! (still need to get fresh
strawberries & croissants).

Hugs;

Pammie