The Day After! (also called “I survived!”)

Last night was the ‘big event’ for the Detroit Veterans Hospital’s Baby shower donations and the ladies (once again) knocked my socks off! We had a grand total of 133 items! The breakdown: 17 blankets, 47 baby hats, 18 toddler headbands, 24 bibs, 1 sweater & pants, 2 sweater/hat/mittens sets, 2 baby sacks, 19 pr. booties and one (very adorable) knit zebra!  Each year things ‘shake out’ differently – for the most part, we usually have a LOT of blankets and then other items; not this year! I’ve decided I’m going to just stick to headbands & blankets. Here are a few of the photos:

One of our ladies is an expert knitter & she loves to create these hats & booties – there’s a pumpkin set, an eggplant set, a strawberry set & 2 (pink & blue sets) with pea pods attached to the hats. She was having fun this year doing the red/white/blue Star hats.

                Another lady sewed baby bibs using flannel & terry cloth! There’s 14 of them!

                                        my headbands

The VERY adorable zebra is upper left corner (I tried my best to photo him but he’s FLOPPY. She’s another expert knitter & created the sweater sets all ‘out of her head’! WOW!

                    Three of my blankets (not very good lighting)

(There’s a total of 15 photos, so I only included some) I was so proud of all my ladies – there were even a few donated items from OTHER knitters who knew of our project but aren’t in the group!

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

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. zucchini, grated
3/4 C. chopped nuts
1 (16 oz) container cream cheese
frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly roll
pan. In bowl combine flour, baking
soda, salt & cinnamon. In another
bowl whisk eggs, oil, sugar, vanilla &
lemon juice. Gradually add flour
mixture to egg mixture – fold in
remaining ingredients (except
frosting). Pour into prepared pan
& bake 25-35 minutes until lightly
golden. Cool completely then
spread with frosting. Cut into bars.
Makes 3 dozen bars

(recipe: gooseberrypatch.typepad.com)
————————————
Honey Soy Chicken Breasts
(a few hours marinade or overnight)

1/4 C. honey
1/3 c. light soy sauce
1/2 tsp. fresh ground black pepper
4 cloves minced garlic
1 T. finely grated fresh ginger root
4 large chicken breasts, skinless
but not boneless

Stir together all ingredients (EXCEPT
chicken) & pour into a large ziplock
bag. Add chicken & marinate in fridge
a few hours or over night.

Preheat oven 375 degrees F.
Place marinated chicken on a foil-
lined cookie sheet & bake, uncovered,
about 45 minutes until chicken is
fully cooked (using a meat thermometer,
internal temp. of chicken should be 170
& 180 degrees F.). DO NOT throw away
the marinade. While chicken is cooking,
simmer it in a saucepan over low heat
& brush on chicken about every 10
minutes as it cooks. Serves 4

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

Grandma’s Sunday Roast

3 C. beef broth
2-3 lb. beef chuck roast, trimmed of
excess fat
1 tsp. Kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. crushed rosemary
1/2 tsp. smoked paprika
2 lb. red or yellow potatoes, cut
into large chunks
1 lb. fresh green beans, trimmed
1 lb. baby carrots
2 T. Worcestershire sauce
2 T. cornstarch + 2 T. cold water

Press all seasonings (salt/onion powder/
garlic powder/rosemary/paprika) onto all
sides of roast. Pour beef broth into crockpot;
add roast. (You can brown the roast before-
hand – brown each side in 1 T. heated oil
in a skillet for 3 minutes per side).
Cover & cook on Low 4 hours.
Remove lid & add veggies; drizzle with
Worc. sauce – cover & cook 4 hours more
on Low.
Remove lid; scoop meat & veggies onto
large platter & loosely tent with foil.
In small bowl stir cornstarch & cold water
until smooth – stir mixture into juices in
crockpot. Turn heat to High & let thicken;
stirring. (You can also thicken the gravy on
the stove in a pot if you desire).
Serve roast with veggies & gravy.
Serves 6-8

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

Bacon Ranch Pasta Salad

1 (12 oz) box tri-colored rotini (or any
color)
1 (3.8 oz) can sliced black olives
1 (5.75 oz) can sliced green olives
6 oz. fresh broccoli, chopped
6 oz. fresh cauliflower, chopped
1/4 C. sunflower seeds
1/4 C. (Hormel) real bacon pieces
1 pkt. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. sour cream
1 C. milk

In medium bowl mix Ranch dressing mix,
sour cream, mayonnaise, milk – whisk
together; cover & let thicken 30 minutes.
Cook pasta; drain & rinse in cold water –
pour into a large bowl. Add olives, broccoli,
cauliflower, sunflower seeds & bacon to
noodles – pour ranch dressing over & toss
to fully coat. Chill 1 hour for flavors to
blend then sprinkle more bacon pieces
on top before serving. Serves 12

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

Last Minute Green Beans

1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz, ea) cans green beans, drained
1 onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place drained green beans in medium
saucepot; add onion, tomatoes with
juice, salt/pepper -stir. Bring to slight
boil over medium-high heat. Reduce
heat to Low. Cover & simmer 10-15
minutes.

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

Bacon/Cucumber/Tomato Salad

6 slices bacon
3 C. large cut chopped cucumber
3 C. large cut chopped tomatoes
1 tsp. kosher salt
1/3 C. mayonnaise
1/8 tsp. fresh ground black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Cook bacon until crisp; drain on
paper towels – chop when cool
enough to handle, reserve a pinch
for garnish.
Toss cucumber & tomatoes together –
season with salt. Mix together
mayonnaise & seasonings; add to
tomatoes & gently toss. Add remaining
bacon to salad – gently toss, taste &
adjust seasonings. Transfer to a serving
bowl & garnish with a sprinkle of
Creole or Cajun seasoning & reserved
bacon. Serve immediately or refrigerate
1 hour to chill. Serves about 4

NOTE:
Old Fashioned Cracker Salad:

Prepare salad as above omitting
cucumber & adding 1/2 C. chopped
Vidalia onion or 2 large green onions,
sliced. Double mayonnaise amount –
stir in 1 sleeve saltine crackers, coarsely
broken. Mix well, adding additional
mayonnaise if needed to moisten.
Serve immediately or (if refrigerating)
wait to add crackers until just before
serving. Also good with one boiled/
chopped egg added.

(recipe: deepsouthdish.com)
———————————-
Grilled Steak/Potato & Mushroom Kabobs

1 lb. steak cut into 1″ chunks
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

In a rimmed baking pan add steak chunks &
mushrooms. In a medium bowl whisk oil,
vinegar, garlic, salt/pepper, rosemary &
oregano -pour over steak & mushrooms
in pan. Cover & refrigerate at least 2 hours
=
Meanwhile, boil potatoes in large pot of
salted water until just tender, about 8-10
minutes – drain & cool slightly. Thread
marinated steak chunks, mushrooms &
potatoes, alternating, onto skewers.
Heat grill to medium-high heat. Grill kabobs
10-12 minutes, turning once, until meat is
cooked to desired doneness. Re-season with
salt/pepper & serve immediately.
Serves 6

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

Easy Copycat Thin Mint Cookies

1 C. chocolate (dark, semi-sweet or coating/
confectionery wafers)
3/4 tsp. mint extract
15-18 Ritz crackers

Place a layer of waxed paper on a cookie
sheet.
Melt chocolate of your choice (in micro-
wave or in a saucepan). Add mint extract
to melted chocolate (this might cause
the chocolate to thicken up a bit, depending
on what type of chocolate you use). Dip
crackers in chocolate (poster says she drops
the cracker into the chocolate & flip it around
using a fork – remove carefully using two forks –
Let excess chocolate drip off & place on
prepared waxed paper. Cool & store cookies
in fridge. These cookies are best eaten straight
from the fridge. Makes 15-18 cookies

(recipe: craftcookingmama.com)

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

Our weather has been pretty nice – not too hot;
today it’s hovering around 72 degrees F. & sunny.
Looks like we’ll be having highs from 78 to 82 for
the rest of the week – I LIKE that!

Not much else new; working on another baby blanket
(I know . . . . what ELSE do I knit, right?).

I’m not sure if the ‘other’ grandma is back from their
cabin but (so far) I haven’t been asked to babysit this
week – I’m GOOD with that; can always use the break!
I’ve already texted that the only days I’m free next week
are Wednesday (If needed, otherwise it’s my Library Knit
group 10-12 & my special needs group 6:15-9) and Friday!
We’ll see what shakes out . . .

Have a GREAT day!

Hugs;

Pammie

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ENERGY – Use it while you’ve got it!

Shopping – total: 7 places: drug store, bank, pick up a donated baby blanket, Kroger, another drug store, gas and lastly Gordon Foods – YAY, I’m DONE! Some days I have the energy to get it all done, some I don’t. Wasn’t exactly planning on all that running but it sort of all fit in a row, so now it’s done. As I’ve mentioned before, this coming Tuesday is the pick up for all the baby items for the Detroit Veterans Hospital’s baby shower – I have a pile of items that need to be photographed (the ladies like to see what everyone donated – especially the ones that can’t make it on pick up night). I keep putting off the photo chore (why? I don’t know…). Started a new baby blanket yesterday AFTER several attempts at starting one with a different pattern & different yarn – switched needle sizes, etc. finally just got fed up & ripped it out (maybe 2-3 inches done). I decided to do one with yarns I already have on hand – ones that aren’t exactly enough to make an entire blanket but are still nice. This one will be done in the “Feather & Fan” pattern using a donated yarn from many years ago (I LOVE this yarn but it’s no longer made – sigh). It’s a kind of terrycloth-like yarn in baby weight; the blanket I’m doing now starts out with about an inch of white fuzzy yarn for the bottom, then about 2 inches of a medium blue in Feather & Fan, followed by another strip of fuzzy white. Next will be a variegated blue/green/white yarn, white strip, etc. I think it will turn out good – we’ll see.

==========

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 pkg. yellow cake mix

Frosting:
1 stick margarine (1/2 C.), softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine peanut butter, water &
egg, stirring until smooth. Stir in cake
mix until blended – spread into prepared
pan. Bake 20-25 minutes until puffed &
light golden brown. Cool completely.
Serves 24

Frosting:
In large bowl using elec. mixer, mix all
ingredients until smooth. Add more
powdered sugar or milk until you
reach desired consistency & spread
on top of bars.

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

Fresh Cucumber Salad
(overnight recipe)

3 medium cucumbers, sliced
1 C. sugar
3/4 C. water
1/2 C. white vinegar
3 T. minced fresh dill or parsley

Place cucumbers in a 1 1/2 – 2 qt.
glass container. In a jar with a
tight-fitting lid, shake remaining
ingredients until combined – pour
over cucumbers. Cover & refrigerate
overnight. Serve with a slotted spoon.
Makes 10-12 servings.

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

Cheesy Zucchini & Beef Casserole

1 lb. ground beef
1 lb. ground pork sausage
2 C. zucchini, diced
1 C. onion, diced
1 C. green pepper, diced
1 C. tomato, diced
1 C. water
1/2 C. shell macaroni, uncooked
2-3 tsp. dried oregano
2 tsp. salt
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Brown beef & sausage in skillet over
medium heat until fully cooked; drain
fat. Add vegetables, water, uncooked
macaroni, oregano & salt – bring to
boil, stirring often. Reduce heat to
Low; simmer 25 minutes until vegetables
& macaroni are tender & liquid is almost
absorbed. Stir occasionally, adding a little
more water if too dry. Remove from heat;
cover & let stand 10-15 minutes. Stir in
Cheddar cheese & spoon into prepared
dish; sprinkle top with mozzarella cheese.
Bake, uncovered, 5-10 minutes until cheese
is melted. Serves 6-8

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

Bacon-wrapped Jalapeno Popper Chicken

4 large jalapeno peppers (about 3 oz, each)
4 oz. cream cheese, divided into 4 pieces,
chilled
1/2 tsp. ground cumin
kosher salt/black pepper
4 small boneless skinless chicken breasts
about 5 oz each
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 lb.)

Wear gloves to protect your hands while
handling peppers – use a small paring knife
to cute stem-end off. Using knife, remove
ribs with seeds from inside peppers. Make
a cut down the length of the pepper from
top to tip; carefully, without breaking the
pepper in half, scrape out ribs & seeds.
Transfer peppers to a microwave-save
bowl. Add 3 T. water; cover tightly with
plastic wrap & microwave on High until
peppers turn olive green & are lightly
softened but still firm & hold their shape-
about 2-3 minutes. Let cool.
Stuff each pepper with a piece of cream
cheese, squeeze the walls around the
cream cheese to force out any air
pockets & seal jalapeno walls together.


In small bowl mix cumin, 1 T. salt & 1/2
tsp. pepper. Pound the chicken length-
wise down the breast to make a
rectangular 1/4-inch thick cutlet; sprinkle
with a quarter of seasoned salt & repeat
with rest of chicken & seasoned salt.
With one of narrow ends of chicken facing
you, lay a piece of Colby Jack cheese on
bottom of chicken cutlet. Place 1 stuffed
pepper crosswise on top of cheese about
2 inches from bottom; tightly roll up
chicken & cheese around the pepper,
folding in the sides as you roll – repeat
with remaining chicken & peppers.
Lay 5 strips of bacon on a clean work
surface so that the strips are slightly
overlapping (about 1/4 inch) & are wide
enough to completely cover a chicken roll.
Place 1 chicken roll at bottom of bacon
blanket – wrap bacon tightly over chicken
roll – repeat with rest of bacon & chicken
rolls.

Prepare grill for indirect grilling & heat
grill to medium-high heat.

Place bacon-wrapped chicken rolls
seam-sides down on cooler side of
grill. Cover & cook until bacon is
beginning to brown & cheese is
beginning to melt & ooze from sides,
15-20 minutes. Transfer rolls to hot side
of grill & cook until lightly charred,
1-2 minutes per side. Let cool 10
minutes before serving. Serves 4

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

Spicy Shrimp & Tomato Cream
Pasta

1 T. olive oil, divided
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled/deveined
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1/2 C. heavy cream
1/2 tsp. Italian seasoning
1 (12 oz) pkg. pasta, cooked accordg.
to pkg. directions

Heat 1 T. oil in large pan; add red
pepper flakes & shrimp – cook 1
minute per side until completely
pink. Remove shrimp from pan &
set aside. Add remaining oil to pan
& cook onion over medium-high
heat 5 minutes; add garlic & cook
1 more minute. Add spaghetti sauce,
heavy cream & Ital. seasoning – simmer
5 minutes. Return shrimp to pan & stir
in cooked pasta. Serves 4

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

Crockpot Garlic Green Beans w/
Gorgonzola

2 lb. fresh green beans, trimmed/
halved
1 (8 oz) can sliced water chestnuts,
drained
4 green onions, chopped
5 strips bacon, cooked/crumbled,
divided
1/3 C. white wine or chicken broth
2 T. minced fresh thyme (OR) 2
tsp. dried
4 cloves garlic, minced
1 1/2 tsp. seasoned salt
1 C. (8 oz) sour cream
3/4 C. crumbled Gorgonzola cheese

Place green beans, water chestnuts,
green onions & 1/4 C. cooked bacon in
4 qt. crockpot. In small bowl mix wine,
thyme, garlic & seasoned salt; pour over
top. Cover & cook on Low 3-4 hours or
until beans are crisp-tender. Drain liquid
from beans. Just before serving, stir in
sour cream; sprinkle with cheese &
remaining bacon. Serves 10

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

Roasted Beets

2 bunches red beets
2 bunches golden beets
4 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 T. butter, melted

*Trim leaves & bottoms off beets &
peel; cut golden beets into one-inch pieces &
place in a medium saucepan. Cover with
salted water & bring to boil – boil just
until a fork can pierce but still be some-
what hard, about 20 minutes.  Put on
plastic or latex gloves & repeat same steps
as above for red beets, placing them in a
separate saucepan & following above
directions.
——————
Preheat oven 450 degrees F.  10 minutes
after beets have been boiling.

Drain beets separate from each other.
Pour out beets on each half of a sheet tray
NOT touching in the center. Drizzle oil all
over beets & sprinkle with salt, pepper &
garlic powder. Roast approx. 15 minutes until
tender & just starting to brown. Remove red
beets to a serving bowl & drizzle on half of
melted butter. Repeat for golden beets,
pouring them over the red beets & drizzling
on rest of melted butter. Serves 4-6

*Start with golden beets by trimming top &
bottoms then place cut down & using a peeler,
peel down towards the board – lay on it’s side
& peel around as you turn the beet – repeat
with red beets.
Through entire process keep golden beets
separate from red beets

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

Pina Colada Ice Box Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. powdered sugar
1/2 tsp. rum extract
1 (13.66 oz) can coconut milk, divided*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
15 whole graham crackers
1 (20 oz) can crushed pineapple, drained
1 C. sweetened shredded coconut, toasted

In large bowl using an electric mixer, beat
cream cheese, powdered sugar & extract
until smooth. Gradually beat in 1 C. coconut
milk; add pudding mix & beat on Low speed
until smooth – fold in Cool Whip. Pour remaining
coconut milk into a shallow dish. Quickly dip
half of the graham crackers into milk, allowing
excess to drip off. Arrange in a single layer in
a 9 X 13″ baking dish, breaking to fit as needed.
Layer with half each of cream cheese mixture,
pineapple & coconut – repeat layers. Refrigerate,
covered, at least 4 hours before serving.
Serves 12

*You can usually find coconut milk in the aisle
of the grocery store that has drink mixes

NOTE: For a nutty coconut flavor, toast the 1/2
C. of coconut that goes on the top layer.
To TOAST the coconut:
Place coconut in a shallow pan in oven at 350
degrees F. for 5-10 minutes or cook in a skillet
over Low heat until golden brown, stirring
occasionally.

As the dessert sits in the fridge, the graham crackers
absorb the moisture from the coconut milk &
pudding mixture, softening to a cake-like texture.

(recipe: tasteofhome.com)

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

Our weather has been nice – today it’s in the
70’s & cloudy, but nice for being outside.

Gas prices have jumped up then back down,
from $2.98/9 to $2.89/9, now back to $2.93/9.
The GOOD thing is: I’m a Kroger customer &
using their Kroger card you accumulate FUEL
points: 100 points gets you $.10 cents off per
dollar of gas. Today was JACKPOT day: I got
$.30 cents off per gallon – YAY! (I paid $.2.69/9)
Love to save money.
OH – IF you are a Kroger customer & have their
Kroger card – (I learned this from a friend) – at the
bottom of your grocery receipt is a little paragraph
saying: TELL US HOW WE’RE DOING! If you read the
paragraph & do their little ‘on line’ survey you get
50 fuel points! Nice – they add up fast if you shop
Kroger regularly.

Hope you are in good health & enjoying your day!

Hugs;

Pammie

I’m Back! Whew!

It’s been a bit ‘rough’ – yesterday I babysat, starting at 6:15 a.m – really didn’t know the ‘end time’ so brought the ‘usual’ – my knitting & a book to read. Grandson was really good; his Mom came home at 4:45 – that’s about 10 1/2 hours and I was more than ready to go home! (THANK HEAVENS it wasn’t KNIT NIGHT!). Her parents are still Up North awaiting the finishing of their house here getting done (old carpeting ripped up & new wood floors for 5 rooms put down). I guess it’s being done by a ‘friend’ so it’s kind of a NOT A RUSH job – sigh. I love my baby grandson but I LOVE only babysitting for 4-5 hours ONE day a week! Guess I was spoiled, huh? Managed to finish another baby blanket & started a new one in shades of pink/white/tan (I ripped out that one today at the Knit Library group -pattern was just too fussy & too easy to make a mistake with – better to knit something I LIKE than something that will cause constant problems, right?).

===========

(realizing we’re fast approaching the end of the SUMMER recipes thought I’d try to fit them in NOW!)

Homemade Ice Cream in a Bag
Makes 4 servings

Base Ice Cream:
2 C. whole milk
1/2 C. granulated sugar
1 T. vanilla
10 C. ice
8 T. rock salt

Base:
Stir milk, sugar & vanilla in
medium bowl; pour 1/2 C.
of mixture into a sandwich-
sized ziplock bag.

(add flavors here – see below)

Tightly seal bag – place that bag in
another sandwich-sized ziplock
bag & tightly seal – repeat with
remaining batter & desired
flavors.

Place ice & salt in a 4 qt. food
storage container with lid. Place
filled bags in container & secure
the lid. Shake container until
mixture is frozen & resembles
ice cream, about 5 minutes. Remove
bags with ice cream in them from
outer bag & snip a large piece off
one corner of each bag – pipe the
ice cream into small bowls.

Flavors:
Mint Chocolate Chip Ice Cream:
add 1 T. mini semisweet chocolate
chips

Chocolate Ice Cream:
add 1 T. unsweetened cocoa powder

Strawberry Ice Cream:
Add 1 T. chopped fresh strawberries
(from about 2 strawberries)

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

Bacony Pasta Salad

12 oz. pasta
8 slices thin bacon
1/2 C. mayonnaise
1/2 C. whole milk
4 T. white vinegar
1/2 tsp. salt
dash sugar (optional)
10 oz. grape tomatoes (yellow &
red) halved lengthwise
1/2 lb. Cheddar cheese, cut into
small cubes
3 green onions, thinly sliced
ground black pepper
24 whole basil leaves, sliced
very thin

Cook pasta accordg to pkg. directions;
drain & rinse in cold water until cool.
Cut bacon into 1/2 inch pieces & saute
in large skillet until slightly crisp – remove
to a paper towel-lined plate.

Dressing:
In small bowl mix mayonnaise, milk,
vinegar, salt & sugar.

Stir together pasta, dressing, tomatoes,
bacon, Cheddar & green onions in large
bowl; adjust salt/pepper to your taste.
Stir in basil at end. Serves 8

(recipe: foodnetwork.com)
————————————–
Grilled Steak, Potato & Mushroom
Kabobs

1 lb. steak
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

Cut steak into 1-inch chunks & add to a
rimmed baking pan along with mushrooms.
In medium bowl whisk oil, vinegar, garlic,
salt/pepper/rosemary & oregano  – pour
over steak & mushrooms. Cover &
refrigerate at least 2 hours.

Heat grill to medium-high heat.
Boil potatoes in a large pot of salted water
until just tender, about 8-10 minutes; drain
& cool slightly. Thread marinated steak &
mushrooms, along with potatoes, onto
skewers. Grill kabobs 10-12 minutes, turning
once until meat is cooked to desired tender-
ness. Re-season with salt/pepper & serve
immediately. Serves 6

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

Grilled Salmon in Foil Pack

1 red onion, halved lengthwise &
very thinly sliced
1 lemon, very thinly sliced (seeds
removed)
1 clove garlic, sliced
kosher salt
black pepper
1 (1 1/2 lb) piece center-cut
skinless salmon fillet
4 T. (1/2 stick) unsalted butter,
melted
1 T. dried Italian seasoning

Prepare grill for medium-high heat.
In a small bowl toss onion, lemon &
garlic with a generous pinch each of
salt/pepper – spread in center of a
24 inch long piece of heavy-duty foil.
Place salmon on top of mixture, drizzle
with butter & sprinkle top with Italian
seasoning & a generous amount of
salt/pepper. Bring the 2 long sides of
foil together & fold over twice to seal.
Bring ends of foil in and crimp to seal,
leaving a bit of room for steam to
circulate inside. Place packet on grill &
cook 10-15 minutes. Being careful of the
steam, open packet & check the salmon;
it should be mostly opaque with a
slightly rosy center. Transfer packet to a
cutting board & set aside about 5
minutes. Cut salmon into 4 equal
portions & transfer to 4 plates. Evenly
spoon onions/lemons & collected juices
over each salmon piece. Serves 4

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

Crockpot BBQ Beer Roast

3 lb. beef roast
1/4 C. your favorite BBQ seasoning
salt/pepper, to taste
1 (12 oz) can beer (or non-alcoholic beer)

Rub your BBQ seasoning all over toast
along with salt/pepper – place roast in
crockpot. Gently pour beer over roast;
sprinkle a little more seasoning on roast.
Cover & cook on Low 10-12 hours.
Serves 6

NOTE: Poster noted you could cook this on
High but she wouldn’t recommend it – if you
cook it on high the meat might not come
out as tender as if it were cooked ‘low & slow’.

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

Beef Zucchini Enchiladas

2 T. olive oil
1 large onion, chopped
kosher salt/black pepper
2 cloves garlic, minced
1 lb. ground beef
2 tsp. chili powder
1 tsp. cumin
1 1/2 C. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 C. shredded Monterrey Jack cheese
1 C. shredded Cheddar cheese

sour cream
fresh chopped cilantro

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large skillet over medium
heat, heat oil. Add onion & cook until soft,
about 5 minutes. Add garlic & cook 1 more
minute. Add ground beef; cook, breaking
up meat with a wooden spoon, until no
longer pink, about 6 minutes; drain fat.
Return skillet to stove; add 1 C. enchilada
sauce, chili powder & cumin – season with
salt/pepper & simmer 5 minutes. On a
cutting board, using  a Y-shaped vegetable
peeler, make thin slices of zucchini. Lay
out 3 slices, slightly overlapping & place a
spoonful of beef mixture on top – roll up
& place in baking dish – repeat with
remaining zucchini & filling. Spoon
remaining 1/2 C. enchiladas sauce over
zucchini & sprinkle top with both cheeses.
Bake 20 minutes until cheese is melty.
Garnish with sour cream & cilantro before
serving, if desired. Serves 6

(recipe: delish.com)
———————————
Baked Tomatoes & Zucchini w/Cheddar
Parmesan Topping

2 T. olive oil
2 C. Vidalia onion, diced large
1 1/2 T. fresh minced garlic
4 T. butter
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 C. Panko bread crumbs, divided
1 1/2 C. grated Parmesan cheese
2 C. extra sharp Cheddar cheese, shredded/
divided (poster used Cracker Barrel)
2 lb. fresh zucchini, trimmed/cut into quarter-
inch thick circles
1 1/2 lb. fresh garden tomatoes, sliced into
quarter-inch thick circles (poster used Big Beef
& Early Girls)
1/4 C. fresh chopped basil (do not chop until
needed in recipes – it will turn black if chopped
too soon)

Preheat oven 400 degrees F.
In medium saute pan heat oil on
medium heat; once hot, add onions &
saute 3 minutes. Add garlic, butter &
oregano – cook another 2 minutes.
Remove from heat; mix in salt/pepper,
1 C. Panko, 1 C. Parmesan & 1 C.
Cheddar cheese – set aside.
Spray a 9 X 9″ or 8 X 10″ baking dish
with nonstick cooking spray. Pour in
remaining 1/2 C. Panko into pan (this
helps absorb the liquid that the tomatoes
& zucchini give off during baking). Layer
zucchini slices over each other in rows to
cover bottom of pan. Sprinkle remaining
1/2 C. Parmesan over top. Layer tomatoes
over zucchini & Parmesan in same manner.
Cover tops of tomatoes with remaining 1 C.
shredded Cheddar cheese.
Chop BASIL. Mix reserved topping & basil
together then spread over top of tomatoes,
etc. in pan. Bake, uncovered, 35 minutes.
Depending on your oven, dish  might take
more or less than 35 minutes – if getting
too brown, cover with foil.
To test for doneness, poke center with a
fork to gauge doneness of zucchini on bottom
layer – it should be tender & the top browned.
Let stand 10 minutes then cut into 8 (or more)
portions & serve.

(recipe: afamilyfeast.com)
————————–

Peach Mousse

1 1/2 C. ripe peaches, peeled/pitted &
mashed
2 C. powdered sugar
1 C. milk
2 1/2 C. whipping cream, whipped

garnish: chopped peaches & mint sprigs

In bowl mix peaches, powdered sugar &
milk. fold in whipped cream & freeze
1 hour or until firm. Garnish with
chopped peaches & mint sprigs.
Serves 10

(recipe: gooseberrypatch.typepad.com)
====================

Our weather is still typical Summer – in the 80’s &
sometimes 90’s – & MUGGY/HUMID! I’m just very
grateful we have air conditioning – going from the
car to a building is really an adventure into how your
body adjusts to changing temperatures!

Not much going on right now – next Tues. is the
collection date for all the knitted/crocheted items
for the Detroit Veterans’ Hospital’s Baby Shower &
I’m SO VERY pleased with my ladies & all they are
creating! Two ladies that have been with my group
for many years (and are expert knitters) are going to
donate this year and I’m THRILLED! This year, for the
first time, one of my ladies made flannel (sewn) baby
bibs 19 of them – with snaps! We’ve never had bibs
donated before!(Yes, we take non-knit/crocheted items,
too). This is going to be a very nice collection and I’m
so proud of the ladies!

Hope all of you are in good health & enjoying the
tail-end of our summer weather. (Spring is my favorite
time/season but I really miss the sunshine when we
finally drop into Fall. Fall colors are nice but I know
that cold weather is coming – living in Michigan with
the cold temps & snow – I like Spring/Summer best!)

Hugs;

Pammie

and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

and . . . it’s PICNIC day! YAY!

Today is my Sunday School Class picnic – (I’ll admit – I ‘caved’) I’m bringing Gordon Food Service Red Skin Potato Salad (it’s really good & much easier than making it myself!) and chocolate frosted brownies. It’s a nice day for a picnic – upper 70’s & sunny. My SS teacher lives on some very nice property – lots of land, trees and a pond (which they have a paddle boat on!). Lots to do (besides chatting) – they have all kinds of lawn games out, nice log 2-person swings and more food than you could hold! Always a GREAT time!

Don’t know if I mentioned in last post but I’m starting another baby blanket but this time it’s crocheted Granny squares – I have enough leftover yarns from other blankets to make a 3-color blanket: white, lime green & a variegated blue/lime green/white yarn – should be nice when it’s done. I babysat for youngest grandson yesterday from 6 a.m. – around 4:50 so got 7 squares crocheted (finished product will have 35 squares). Long day but relatively OK until he got sick – try cleaning up after a baby that’s walking around (doing what you do when you have a very upset stomach) – wipe, clean – try to grab the kid & clean him up . . . not a fun project. He had a slight fever & cried for 15 minutes straight – finally wore down & napped. I found some Gatorade in the fridge (diluted some in a bottle) and that seemed to help him- poor little guy. (His dad says he’s doing fine today – typical little kids: bounce back quickly – which is a GOOD thing!)

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

Mandarin Orange Salad

1 pkg. instant vanilla pudding mix
1 large can crushed pineapple, undrained
2 medium/large cans mandarin oranges,
drained
1 (8 oz) tub Cool Whip, thawed

In large bowl mix Cool Whip & dry pudding
mix. Add undrained pineapple & both cans
mandarin oranges (use as many oranges as
you like – save a few for decoration on top
of salad). Refrigerate until it thickens again –
a few hours before you need to serve it.
Serves 4

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with
chili sauce
1 1/2 C. salsa of your choice
1 C. corn
green chilies, to taste
=
3-4 C. cooked rice

Layer all ingredients in crockpot
(except rice). Cover & cook on Low
5 hours (or High 2 1/2 hours). Serve
over cooked rice. Serves 6

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet cook & crumble beef
with bacon & onion over medium heat
until beef is no longer pink; drain. Stir
in sugars, ketchup, BBQ sauce, molasses,
mustard, chili powder & salt until blended;
stir in beans. Pour beans into prepared
dish. Bake, covered, until beans reach
desired thickness, about 1 hour.
Serves 12 (3/4 C. each)

Freezer option:
Freeze cooled bean mixture in
freezer containers.
To use: partially thaw in fridge
overnight. Heat in saucepan,
stirring occasionally & adding
a little water, if needed.

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

3/4 C. buttermilk
1/4 C. minced fresh tarragon
1/4 C. white wine vinegar
3 T. canola oil
1 1/2 tsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
1/4 tsp. black pepper
4 lb. cherry tomatoes, halved
1/3 C. minced fresh chives

In small bowl whisk first 8 ingredients
until blended – refrigerate, covered,
until serving.
Just before serving – arrange cut tomatoes
on a platter; drizzle with vinaigrette &
sprinkle top with chives.
Makes 12 servings (3/4 C. each)

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

Cool Ranch Zucchini Chips

2 zucchini, sliced very thin into coins
using a mandolin, if you have one
1 T. olive oil
1 T. ranch seasoning
1 tsp. dried oregano
kosher salt
fresh ground black pepper

Preheat oven 225 degrees F.
Spray a large baking sheet with
nonstick cooking spray. Pat sliced
zucchini with paper towels to draw
out excess moisture. In small pie
plate mix ranch seasoning, oregano,
salt & pepper. In large bowltoss
zucchini with oil then toss in seasoning
plate to coat – place coated ‘coins’ in
a single layer on prepared baking sheets.
Bake about 1 hour 20 minutes, until
crispy – checking after 1 hour. Let cool
to room temperature before serving.
Serves 4

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

2 bags Spring Mix lettuce, chopped
1/2 bunch cilantro, chopped
1/2 bunch green onions, chopped
1 can black beans, drained/rinsed
1 can corn, drained
1 red bell pepper, chopped
2 C. Cheddar cheese, shredded
1 lime
1 bag corn chips
4 chicken breasts
1/2 C. BBQ sauce of your choice

Dressing:
1 1/2 C. ranch dressing
3/4 C. BBQ sauce (poster uses
Sweet Baby Ray’s)
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray and place
chicken in dish. Pour BBQ sauce
over chicken & bake 25-30 minutes.
When it has cooled, chop into 1″
pieces. Place chopped lettuce, cilantro
& green onion in large bowl. Add corn,
beans, chopped red pepper, chicken,
chips, cheese & squirt lime juice over
top. Toss ingredients well.
Mix dressing ingredients & serve on
the side. Serves 15

NOTE: You can reduce the size of the
salad: When measuring ingredients for
the dressing include 2 parts Ranch &
1 part BBQ sauce.

If you are taking this to a Potluck:
Don’t add chicken, chips, cheese or
lime until just before serving (it will
get all soggy).

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

Crockpot Chicken Tacos

2 lb. boneless skinless chicken breasts
(fresh or frozen)
1 packet taco seasoning mix
16 oz. salsa (your choice)
1/3 C. chopped fresh cilantro
juice of 2 small limes

Taco shells or tortillas, for serving

Additional toppings:
shredded lettuce
diced tomatoes
diced avocado
shredded cheese (of your choice)
sour cream
sliced black (or green) olives

Place chicken breasts in bottom of
crockpot; sprinkle dry taco seasoning
mix over top then cover with salsa,
lime juice & cilantro. Cover & cook
4 hours on High (or 6-7 hours on Low).
Remove chicken from crockpot to
separate bowl & shred using 2 forks.
Moisten chicken with small amounts of
juice left over from crockpot until you
get the amount of moisture you like.
(poster used about 1/2 – 3/4 C.)
Serve with taco shells or tortillas and
any of suggested toppings above.
Serves 8

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

1 C. vanilla wafer crumbs
1 C. finely chopped pecans
1 C. butter, melted
1 (18 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (16 oz) tub Cool Whip, thawed,
divided
1 (23 oz) pkg. cheesecake flavored
pudding mix
3 C. milk
1 can cherry pie filling
1/2 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl combine vanilla
wafer crumbs, nuts & melted
butter. Press mixture into 9 X 13″
baking dish & bake 15 minutes.
Remove from oven & cool.
In separate bowl combine cream
cheese, powdered sugar & 1 1/2 C.
Cool Whip; mix until smooth &
spread evenly over cooled crust.
Combine cheesecake pudding mix,
milk & 1 1/2 C. Cool Whip – mix until
smooth & spread evenly over cream
cheese layer in pan. Top with pie filling,
remaining Cool Whip & 1/2 C.
chopped nuts.

(recipe: all-my-recipes.com)

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

On the babysitting front: I was concerned about
the next 2 weeks schedule, as the baby’s Mom
is in management training & has been needing
me at 6 a.m. (usually a 10-12 hour day). Her
parents will be going out of town for the next
2 weeks (they are the MAIN caregivers/babysitters
of the baby) so the thought of MANY 10-12 hr.
days was kind of stressing me out a bit. For
next week I only have to babysit two days: Thurs/
Friday starting at ONE p.m.! YAY! I can DO that!
Not sure of the following week’s schedule, but HEY –
I’m THRILLED for the two days next week! It might
not sound like much watching a 1 1/2 yr old while
he plays but it gets tedious (no, I’m not complaining)
and by the time it’s almost over I’m READY to go
home! He’s a great baby, loves to play and sometimes
climb up on me to wrestle (which is lots of fun) but
my ‘baby’ days are behind me and I don’t have the
amount of energy I WISH I had – but life goes on-
right?

Hope you’re enjoying these last Summer days –
hard to believe we’re almost to the MIDDLE
of AUGUST already!

Hugs;

Pammie

SO HAPPY and PROUD!

Last night was the Pick Up date for all of the lovely knitted & crocheted baby items for the upcoming Detroit Veterans Hospital’s Annual Baby Shower. The lady who is the Women’s Coordinator for the event told us there will be 17 Moms attending the shower. This year our group donated 87 knit & crocheted items! 24 blankets, 42 hats, 11 sets of booties, 2 snuggle sacks and 8 baby headbands – I’d say we MORE THAN covered the moms this time! (I was going to post all of the photos, but there are 17 photos, so I decided not to). The ladies in my group continue to amaze me with their generosity – so happy they participated in showing love to these Vets Moms!

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

Caramel Apple Slab Pie

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 T. cold water
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lb. Granny Smith apples,
peeled/cored & cut into 1/4″
thick slices (10 cups)

Crumb Topping:
1 C. quick-cooking rolled oats
1 c. packed brown sugar
1/2 C. flour
1/2 C. butter

Homemade Caramel:
1 C. brown sugar
4 T. butter
1/2 C. Half & Half
1 T. vanilla
pinch salt

Preheat oven 375 degrees F.
Spray 15 X 10 X 1″ rimmed
sheet pan with nonstick spray.
Dough:
In large bowl combine flour &
salt; using pastry blender or
2 forks, cut in shortening until it
resembles coarse crumbs. Sprinkle
1 T. cold water over mixture & toss
with a fork. Repeat, using 1 T. water
at a time until it is  moistened, then
knead dough into a ball. On lightly
floured surface, roll dough into a
19X13″ rectangle. Wrap dough around
rolling pin & unroll dough into prepared
pan. Ease dough into pan & up sides,
being careful not to stretch it. Trim
dough to 1/2 inch beyond edge of pan.
Fold dough edge over & flute as desired.

In extra large bowl combine sugar,
1/3 C. flour, cinnamon & apples – toss
to coat. Spoon mixture onto dough &
spread evenly.

Crumb Topping:
In large stir oats, brown sugar & flour.
Using a pastry blender, cut in butter
until topping resembles coarse crumbs –
sprinkle on top of apples in pan. Bake
40-45 minutes until apples are tender. If
it is starting to brown too fast, cover top
with foil the last 5-10 minutes of baking.
Cool slightly.

Homemade caramel:
Place all ingredients in medium saucepan
over medium-low  to medium heat. Cook,
while whisking gently, 5-7 minutes until
thicker. Turn off heat. Serve warm or
refrigerate until cold. Drizzle caramel on
top of apple slab pie then serve.
Serves 25

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

 

Cheesy Baked Zucchini

4 C. shredded zucchini
1 C. Bisquick baking mix
1 C. shredded mozzarella cheese
1/2 C. chopped scallion
2 T. chopped parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1 clove garlic, minced
1/2 C. vegetable oil
4 eggs

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine all ingredients &
mix well – pour into prepared
dish. Bake 25 minutes until
golden brown. Cut into squares
& serve. Serves 15

(recipe: mrfood.com)
——————————–
Garlic/Parmesan/Asparagus

1 lb. fresh asparagus, trimmed
1 clove garlic, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In large skillet bring 1/2 inch
of water to a boil. Add asparagus &
garlic; cook, covered, until asparagus
is crisp-tender, 3-5 minutes; drain.
Toss asparagus with butter & cheese.
Serves 4

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

Hawaiian Macaroni Salad

12 oz. elbow macaroni
1/2 C. grated carrot
1 rib celery, finely diced
1 C. mayonnaise
3 T. pineapple juice
2 T. apple cider vinegar
salt/pepper, as desired

Cook macaroni per pkg.
directions; drain/cool.
Add grated carrot & celery &
mix. Whisk mayo, pineapple
juice & vinegar then pour over
noodles – toss to combine. Add
salt/pepper, to taste. Chill until
ready to serve. Serves 6

(recipe: slowcookergourmet.com)
———————————

 Crockpot Pepper Steak

2 lb. beef sirloin cut into
2″ strips
garlic powder
3 T. vegetable oil
1 beef bouillon cube
1/3 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large roughly chopped green
bell peppers
1 (14.5 oz) can stewed tomatoes
with juice
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt

Heat oil in large skillet over medium
heat; season beef strips with garlic
powder then brown in oil. Once
browned, place strips in crockpot.
In large bowl mix bouillon cube with
hot water – dissolve then add cornstarch
& stir to dissolve; pour mixture over meat
in crockpot. Add onion, green peppers,
stewed tomatoes, soy sauce, sugar &
salt – stir to combine. Cover & cook
3-4 hours on High or 6-8 on Low.

(recipe: 77easyrecipes.com)
———————————-       
Homade Pimento Cheese Spread

2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. onion powder
4 oz. diced pimentos, drained
1/2 tsp. dried mustard

Using elec. mixer, in bowl mix
cheese & cream cheese together –
mix 2-3 minutes. Add mayo &
mix again. Add in seasonings –
stir everything together then
mix in pimentos. Refrigerate
at least 10-15 minutes before
using.

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

Chicken & Spinach Pasta Bake

8 oz. uncooked rigatoni pasta
1 T. olive oil
1 C. chopped onion
1 (10 oz) pkg. frozen spinach,
thawed
3 C. cooked/cubed chicken breasts
1 (14 oz) can Italian-style diced
tomatoes, undrained
1 (8 oz) container (Philadelphia)
chive & onion cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spread oil on bottom of 9 X 13″
baking pan & add onion in single layer.
Bake 15 minutes just until tender.
Transfer onion to large bowl. Drain
chopped spinach well, pressing between
layers of paper toweling. Stir in cooked
rigatoni, spinach, chicken & next 4
ingredients – into onion in bowl. Spoon
mixture into prepared dish & sprinkle
evenly with shredded cheese. Bake,
covered, 30 minutes. Uncover & bake 15
minutes more until bubbly.

(recipe: facebook)
——————————

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)

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

I know that this week has been very trying
for SO many people in our country – prayers
sent out for all those that battled the storms &
fires – I can’t even imagine.

I noticed in our local paper that they are saying
the gas prices will rise due to the recent weather
situations; yesterday I observed our local station’s
prices are up to $2.59/9 (from $2.39/9) – it’s
understandable. I would imagine produce will
greatly increase in price as well as other items
that would normally be shipped by land; we’ll
see.

Our weather is in the low 70’s during the day,
sunny (supposed to rain tomorrow).

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

Nothin’ special goin’ on . . .

It’s a rather gloomy/rainy day – temps around 72 degrees F. (not bad, just overcast). Did a quick trip to get gas & go grocery shopping and am now home for the rest of the day. Dinner is easy – we had BLT’s last night and there’s enough for dinner tonight, also! Saturday is our Sunday school class picnic so NO COOKING DINNER then, either! Am planning on taking a 3-Bean cold salad and the Apple/Caramel dump cake I listed a few posts ago – pretty easy stuff. (Our teacher grills steaks & chicken plus roasts corn on the cob – his wife told me they’re making ice cream sandwiches using giant chocolate chip cookies – she baked them!) Pretty fancy eats!

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

Banana Bread Brownies

2 eggs
3 bananas, mashed
1 1/2 C. sugar
1 C. sour cream
1/2 C. (1 stick) butter, softened
2 C. flour
2 tsp. vanilla
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. chopped walnuts
(optional)

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

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray or line
with parchment paper. In bowl
place mashed bananas; add
cinnamon & stir until well blended.
In another large bowl beat sugar,
butter, sour cream & eggs until
creamy. Add vanilla & mashed
banana mixture. In another separate
bowl combine flour, baking soda &
salt; slowly add dry ingredients to
wet in 3 small batches (fold in nuts
if using). Pour batter into prepared
dish, spreading evenly. Bake 20-25
minutes until a toothpick inserted
into center comes out clean. Remove
from oven & cool slightly.

Frosting:
In large saucepan melt butter until just
golden brown in color. Whisk in
powdered sugar, 1 cup at a time,
followed by vanilla & milk. Once
mixture has come together & thickened,
pour warm frosting over top of banana
brownies, using a spatula to spread
evenly over top. Cool completely
before cutting into squares.
Makes 12-16 squares.

(recipe: 12tomatoes.com)
——————————————

Mama’s Cucumber Salad

8 C. thinly sliced cucumbers
(about 5)
1 large onion, thinly sliced
1 1/2 C. white vinegar
1/2 C. sugar
3 cloves garlic, finely chopped (or
1 1/2 tsp. bottled chopped garlic)
1 T. vegetable oil
4 tsp. salt
1 C. water
1/2 tsp. white pepper
3 T. chopped fresh dill (or
1-2 T. dried)

In large bowl combine cucumbers &
onion. Im large saucepan mix vinegar,
sugar, garlic, oil, salt/pepper & bring
to boil, stirring frequently. Pour
mixture over cucumbers & onions;
add pepper & dill – mix well.
Makes 8 Cups

(recipe: mrfood.com)
——————————
Zucchini Lasagna
(partial grill use)

1 lb. ground beef
1 1/2 tsp. kosher salt
1 tsp. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
black pepper, to taste
3 medium (8 oz ea) zucchini,
sliced 1/8″ thick
1 1/2 C. ricotta cheese
1/4 C. Parmigiano Reggiano cheese
1 large egg
16 oz. (4 C.) shredded mozzarella
cheese

In medium saucepan brown meat &
season with salt; drain & remove
meat to a pan/plate. Add olive oil
to pan & saute garlic & onions about
2 minutes. Return meat to pan; add
tomatoes, basil, salt/pepper & simmer
on Low at least 30-40 minutes, covered.
Do not add extra water; sauce should
be thick. Lightly salt sliced zucchini &
set aside 10 minutes (salting takes a
lot of water out of the zucchini). After
10 minutes blot off excess water using
a paper towel.

Preheat gas grill to Medium High
& grill zucchini 2-3 minutes per side,
until slightly browned. Place on
paper towels to soak up any excess
moisture.

Preheat oven 375 degrees F.
In medium bowl mix ricotta, Parmesan
cheeses & egg – stir well. Spray bottom
& sides of  9 X 13″ baking dish with
nonstick spray & spread 1/2 C. sauce
in bottom of pan. Layer zucchini to
cover bottom. Spread 1/2 C. cheese
mixture on top then top with 1 C.
mozzarella cheese – repeat process-
last layer top with remaining zucchini
& sauce. Cover with foil & bake 30
minutes. Uncover & bake 20 minutes
more (to dry up sauce). Place remaining
1 C. mozzarella on top & bake until
cheese melts, 10 minutes. Let stand
5-10 minutes before serving. Serves 8

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

Crockpot Crab Rangoon Dip

16 oz. cream cheese, softened
1/2 C. sour cream
4 whole green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
12 oz. imitation crab meat, shredded

Crackers for dipping

Spray insides of crockpot; add all
ingredients to crockpot & stir to
combine. Cover & cook on Low
2 hours, stirring at least once
during cooking time. Serve with
crackers for dipping. Serves 4

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

Confetti Couscous Salad
(2 hour or overnight chill
time)

2 C. water or broth
1 (10 oz) pkg. couscous
1/4 C. olive oil
2 T. fresh lemon juice
2 large tomatoes, chopped
1 zucchini, chopped
1/2 C. fresh basil, chopped
3 green onions, thinly sliced
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (4 oz) pkg. crumbled feta cheese

In medium saucepan bring water or
broth to boil over medium-high heat;
stir in couscous; cover & remove from
heat. Let stand 5 minutes. LIghtly
fluff couscous with a fork & place in
a large bowl to cool. Add remaining
ingredients (except feta); mix well.
Chill at least 2 hours or overnight.
Stir in feta just before serving.
Serves 12

(recipe: mrfood.com)
———————————

Crockpot Salsa Lime Chicken
(from frozen)

Can be served ‘as is’ over
cooked rice or noodles OR
serve on burritoes, tacos,
enchiladas, salads or
quesadillas.

3 frozen boneless skinless
chicken breast halves (2 1/4 lb)
1/4 C. fresh lime juice
1 C. salsa or picante sauce
2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 C. chopped cilantro

Place all ingredients (except
cilantro) into crockpot. Cover &
cook on Low 6-8 hours until
chicken is tender. Remove chicken
& shred; return to crockpot &
stir into juices. Add cilantro &
serve.

NOTE: If chicken is NOT frozen,
cook 4-6 hours instead of 6-8

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

Birthday Cake Popcorn

your favorite popcorn – popped
1/2 C. vanilla frosting
candy sprinkles
————-
Cover a baking sheet with waxed
paper & spread popped corn out
on sheet. (remove any unpopped
kernels). Microwave frosting on
full powder about 30 seconds;
drizzle warm frosting over popcorn
& toss sprinkles on – mix well & allow
frosting to cool.

(recipe: asthebunnyhops.com)
—————————————

Creamy Pineapple Show-off
Bars

2 1/2 C. graham cracker crumbs
1 C. unsalted butter
1 1/2 C. powdered sugar PLUS 4 T.
1 egg
1 1/2 C. vanilla
1 pint whipping cream
1 C. crushed pineapple, drained
pinch salt

Preheat oven 350 degrees F.
Melt 1/2 C. butter & combine with
graham cracker crumbs in a large
bowl. Press mixture into a 8 X 11″
baking dish. Bake 15 minutes &
cool thoroughly.
Cream 1/2 C. butter & powdered
sugar using elec. mixer until fluffy.
Add egg & 1 tsp. vanilla -beat a
few more minutes & spread on
top of cooled crust. Chill until firm.
In large bowl whip cream & 4 T.
powdered sugar. Add pinch salt &
1/2 tsp. vanilla – whip until it holds
stiff peaks. Fold in pineapple &
pile over filling. Sprinkle top with
1/4 C. graham cracker crumbs.
Chill before serving.

(recipe: ninerecipes.com)

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

Still working on finishing blue “tassel”
baby blanket – I’ve decided that I’m
doing ONE more set of pattern, then
the top border & that one’s done.
Started another blanket a few days
ago (old pattern, 2-row repeat, very
easy); still have one more skein of
the fuzzy/chunky yarn to finish the
autumn-colors scarf. The other day
I decided to kind of look through
‘some’ of my yarns – found out I
have a LOT more yarn tagged for
scarves than I originally thought.
Oh well – looks like I’ll be busy
this fall/winter, eh?  The Detroit
Veteran’s Baby Shower is coming
up end of September; just wrote
my group letting them know they
have about 4 more weeks to finish
any projects – just waiting to hear
from the coordinator at VA as to
when she can join us to pick up
all our finished items. Still haven’t
heard from the lady in charge of
the baby blankets for the Crisis
Pregnancy mobile unit – I have
4 blankets for them. (I’ve been
dragging my feet on deliveries-
also have 40 baby hats for our
local hospital which I ‘should’
have delivered in the early
summer – they were done then,
I just didn’t get them over there.
(Good thing is: they don’t care
WHEN I bring them, so that’s
nice for me – they just like getting
them to give to the new parents.)

Hope your day is going along well –
stay healthy (if you can) and remember
to grab a little rest time for yourself.
YOU ARE IMPORTANT!

Hugs;

Pammie

Easter is coming – soon!

Looking at the calendar – Easter will be here very soon! For some of you it means new Easter outfits or Easter baskets – for me it means church, singing Easter songs and dinner with the family. Our oldest (the chef) was over last night and we were discussing IF we were doing a family dinner at his house this year. He said this will be the very FIRST time he’s ever had Easter off – every other restaurant/place he’s worked they’ve done an Easter brunch – at his hotel they are not doing that so he’s OFF! Not sure yet on time of dinner/who’s bringing what but now I need to hone my Easter ‘sides’ recipes. I’ve been gleaning some for you and I’m sure there will be more to come.

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

Lemon Meringue Pie Bites

1 (16 oz) pkg. refrigerated sugar
cookies
2 egg whites, room temp.
1/4 tsp. cream of tartar
2 T. sugar
1 C. lemon curd, room temp.

Preheat oven 350 degrees F.
Spray a 24-count mini muffin
pan with nonstick spray. Break
apart cookie dough & place one
in each muffin cup. Bake 10-12
minutes until lightly brown. Remove
from oven & let cool 5 minutes.
Gently make a small indentation on
top of each cookie (you can use end
of a wooden spoon or your index
finger). Let cool while you beat egg
whites. In mixing bowl beat whites &
cream of tartar until foamy. Add in
sugar & continue beating on High
until soft peaks form & whites are
shiny white. Scoop about 1 T. of
lemon curd into cookie cups & top
each with beaten egg whites. Return
to oven & bake an additional 10
minutes until meringues are lightly
browned. Keep leftovers in
fridge. Makes 24

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

Roasted Spring Vegetables

1 lb. thin carrots, peeled
8 oz. shallots, peeled/quartered
2 T. olive oil
1 lb. asparagus, trimmed
3 T. maple syrup
1 T. honey
1 T. red wine vinegar
1 T. butter
1 tsp. salt
1 T. fresh thyme leaves

Preheat oven 425 degrees F.
Halve, lengthwise, any carrots
1″ thick or thicker. Place carrots
& shallots in single layer in 15 X
10″ baking pan with sides – drizzle
1 T. of oil on them. Roast 10
minutes, shaking pan & turning
once. Add asparagus, drizzle with
remaining oil & roast 10 minutes
longer. Meanwhile, in small sauce-
pan, combine syrup, honey, vinegar,
butter & salt. Cook over medium
heat until it boils. Boil 2 minutes
then pour over roasted vegetables.
Sprinkle top with thyme.
Serves 8
Refrigerate any leftovers

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

4 C. frozen shredded hash
brown potatoes, thawed
1 lb. bulk pork sausage, cooked/
drained
1/2 lb. bacon strips, cooked/
crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 C. (8 oz) shredded Cheddar
cheese, divided
4 large eggs
3 C. milk
1 C. Bisquick baking mix
1/2 tsp. salt

In large bowl combine first
5 ingredients; stir in 1 C. cheese.
Spray 9 X 13″ baking dish with
nonstick spray & place mixed
ingredients in pan. In another
bowl whisk eggs, milk, baking mix
& salt until blended; pour over
top. Sprinkle top with remaining
cheese. Cover & refrigerate
overnight.

Preheat oven 375 degrees F.
Remove casserole from fridge
while oven heats. Bake, uncovered,
30-35 minutes until a knife inserted
near center comes out clean. Let
stand 10 minutes before cutting.
Serves 12

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

1 fully-cooked bone-in ham
(7-9 lb)
2 C. peach preserves or orange
marmalade
1/2 C. maple syrup
1/3 C. orange juice
2 T. ground ancho chili
pepper, (optional)

Preheat oven 325 degrees F.
Place ham on a rack in a
shallow roasting pan. Cover
& bake 1 3/4 – 2 1/4 hours until
a thermometer reads 130 degrees
F. In small saucepan mix preserves,
syrup, orange juice & chili pepper
(if using) until blended. Remove
3/4 C. mixture for glaze.
Remove ham from oven; brush
with some of glaze. Bake, uncovered,
15-20 minutes longer until a
thermometer reads 140 degrees F.,
brushing occasionally with remaining
glaze. Bring preserves mixture to a
boil over medium heat, stirring
occasionally. Cook & stir 1-2 minutes
until slightly thickened. Serves as
a sauce with ham. Makes 16 servings,
about 2 C. sauce)

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

Spinach/Raspberry Salad

1/3 C. slivered blanched almonds
3 T. white wine vinegar
1/3 C. vegetable oil
6 oz. ready-to-use baby
spinach leaves
2 green onions, sliced
5 T. sugar, divided
1/4 tsp. salt
1/4 tsp. Dijon mustard
2 tsp. poppy seeds
6 oz. fresh raspberries

In small nonstick skillet combine
almonds & 2 T. sugar – cook over
medium heat 3 minutes until
sugar melts & coats the almonds
and they are golden brown, stirring
frequently. Spread on waxed paper
to cool. In small bowl beat vinegar,
remaining 3 T. sugar, salt & mustard
using wire whisk until blended. Whisk
in oil until thick & well blended then
stir in poppy seeds. In large shallow
bowl toss spinach with dressing; top
with raspberries, green onions &
almonds. Serve immediately.
Refrigerate leftovers. Serves 6

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

1 1/2 C. flour
3 T. sugar
2 tsp. baking powder
1 1/2 tsp. kosher salt
1/2 C. sour cream
3/4 C. plus 1 T. milk
2 extra-large eggs
1 tsp. vanilla
1 tsp. grated lemon zest
unsalted butter
2 ripe bananas, diced plus
extra for serving
maple syrup, for topping

Sift together flour, sugar, baking
powder & salt. In separate bowl
whisk sour cream, milk, eggs, vanilla
& lemon zest. Add wet ingredients
to dry, mixing only until combined.
Melt 1 T. butter in large skillet over
medium-low heat until it bubbles.
Ladle pancake batter into pan to make
3-4 pancakes – distribute a rounded
T. bananas on each pancake. Cook
2-3 minutes until bubbles appear on
top & underside is nicely browned.
Flip pancakes & cook 1 more minute
until browned. Place cooked pancakes
on a plate, cover to keep warm. Wipe
out pan using a paper towel, add more
butter & continue cooking pancakes
until all batter is used up. Serve with
sliced bananas & maple syrup on top.
Makes 12 pancakes

(recipe: Ina Garten – foodnetwork.com)
———————————-

Creamy Bacon/Pea Salad

1 lb. frozen peas
5 slices bacon, cooked/diced
1/4 red onion, diced
3 oz. Cheddar cheese, diced
1/3 C. sour cream
1/3 C. mayonnaise
1/4 C. Ranch salad dressing
1 T. lemon juice
salt/pepper, to taste

Place frozen peas in a colander &
place colander in a bowl. Run hot
water over them to thaw; drain
well. In a bowl mix sour cream,
onion, mayo, ranch dressing, lemon
juice, salt/pepper – mix well. Place
peas in a bowl & mix dressing into
peas. Fold half of bacon & all of
cheese into salad. Garnish top
with remaining bacon. Cover &
refrigerate 1 hour before serving.

(recipe: family freshmeals.com)
————————————

Crockpot Ravioli Casserole

1 (24 oz) jar marinara sauce
1 (24 oz) pkg. frozen cheese ravioli,
uncooked (do not need to thaw)
1 lb. ground beef (or ground turkey/
chicken)
1 small onion, finely diced
1 red bell pepper, finely diced
2 tsp. minced garlic
1 (6 oz) pkg. shredded mozzarella
cheese
1/4 C. grated Parmesan cheese
(optional: chopped fresh basil – garnish)

In large skillet saute beef, onion, pepper &
garlic over medium-high heat until meat is
no longer pink. Season with salt/pepper &
drain any fat from skillet. Spray insides of
crockpot with nonstick spray & spread
1 C. marinara sauce in bottom. Top with half
of ravioli, half cooked meat & half mozzarella.
Add another layer remaining sauce, rest of
ravioli & rest of meat/mozzarella. Cover &
cook on High 2-3 hours or Low 4-5 hours.
Sprinkle with Parmesan & garnish with basil
before serving. Serves 8

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

English Muffin Bread

2 T. cornmeal
butter
2 C. milk
1 C. hot water
6 C. flour, divided
2 T. yeast (active/dry)
1 T. sugar
2 tsp. salt
1/2 tsp. baking soda

Preheat oven 170 degrees F.
Coat bottom & sides of two
(8 X 4″) loaf pans with butter.
Sprinkle 1 T. cornmeal in each
pan & shake pan to coat sides
& bottom with cornmeal. Pour
1 C. hot water & 2 C. milk into a
glass measuring cup – microwave
2 minutes on High. In large mixing
bowl add 3 C. flour, 2 T. yeast, 1 T.
sugar, 2 tsp. salt & 1/2 tsp. soda –
stir together using a fork. Pour
warm milk liquid into dry
ingredients. Using electric mixer
on Low 1 minute, then medium
1 more minute. Add additional
3 C. flour, one cup at a time, while
mixer is running on Low. Mix until
well combined, just 1-2 minutes.
Dough will be stiff, kind of like
thick cookie dough. Scoop dough
into prepared pans & press down
using your fingers. Place dough in
oven & allow dough to rise until it
has almost reached the tops of the
pans (should take about 10 minutes).
Turn oven heat to 400 degrees F.
Allow bread to bake for about
20 minutes until tops are golden
brown & bread sounds hollow when
top is tapped. (NOTE: the 20 minutes
cooking time includes the rising time)
Remove from oven & allow to cool
in pans 5 minutes then remove from
pans. Makes 2 loaves

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

Caramelized Brown Butter Cake

1 C. (2 sticks) unsalted butter,
room temp.
4 large eggs, room temp
1 1/2 C. flour
1/2 tsp. baking powder
1 C. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla

In heavy skillet on Low heat, melt
butter until it begins to foam; stir
about 5 minutes until it turns golden
brown & smells nutty. Transfer to a
large heatproof bowl; allow to cool
in fridge until solid, about 30 minutes.
Once solid, remove from fridge & set
aside to bring back to room temp.

Preheat oven 350 degrees F.
Place oven rack on lower middle section
of oven. Butter a nonstick 9 X 5″ loaf pan
& dust with powdered sugar. Beat browned
butter until it becomes creamy, then add
sugar & vanilla; continue beating 3-5 minutes
until well combined & creamed. Beat in
eggs, one at a time, making sure each is
thoroughly combine before adding the
next. In a separate bowl, combine flour,
salt & baking powder; slowly beat flour
mixture into creamed butter mixture until
well combined. Transfer batter to prepared
pan, smooth out top evenly & bake 30
minutes. Remove from oven, loosely cover
with foil then bake 20-25 minutes more.
Allow cake to cool in pan 10-15 minutes
then transfer, upside down, to a serving
platter. Serves 8-10

(recipe: 12tomatoes.com)

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

This week is Spring Break for our schools
which means my 10 yr. old grandson is
off, also. He spent the day here yesterday
and will be back Friday. We spent the day
watching ‘goofy’ kid shows, visiting our
local library and reading – he’s into Percy
Jackson books now and I’m really glad
he’s become a ‘reader’. My husband &
I both love to read and I’m SO glad my
grandson does, too-such a great way to
expand your vocabulary!

Along with reading I’ve been working
on getting more baby blankets done.
Finished the Diagonal Box Stitch
blanket:

I’m almost half done with another knit
multi-colored blanket; this one is more
of a ‘girl’s’ colors one. I just love the
challenge of figuring out a new pattern
and then executing it.

Gas prices: they seem to be holding
(for now) at $2.39/9 – wonder if
they’ll go up before the holiday?

Newest grandson & his Momma are
currently sick with a virus – I stopped
by their house yesterday to pick up
oldest grandson and they both were
being ‘cared for’ by her Mom. Baby is
a bit cranky due to being sick; Momma
is trying her hardest to get better as
she goes back to work Friday. This will
be a new job at a new restaurant/bar.
Their friend & former neighbor is
revamping a local place and attempting
to upscale it to a more family-friendly
place. She will be the head bartender
& in charge of wait staff so you can
see why she needs to be feeling much
better by then! With her Mother &
myself we can pretty much hold up
the baby/grandson watching job so
we’ll see how this all goes.

Hope things are going well for
you at the moment –

Hugs;

Pammie

Happy Sunday!

It’s a rather gloomy, wet day out there (temp is 47 degrees F.) but it’s better than snow! (guess you could say it’s ‘liquid snow’, right?). I’m slowly feeling better – was able to go to church and sing in the choir (YAY!). Came home later & had a surprise visit from oldest son & his little family; they stopped by to drop off husband’s air pump. It was nice to see ALL of them – newest grandson is now officially 4 weeks/or 1 month old. I get the fun of babysitting him tomorrow evening while his parents go to a concert/date – am guessing about 4-5 hours, total – we’ll see. I also get the ‘fun’ of learning all the in’s & outs of new-fangled baby paraphernalia like the Dr. Brown baby bottles and heating pumped mommy milk on the stove after it’s been frozen! (In my day I used the microwave and, being our boys were adopted, didn’t have to figure out how to defrost that kind of milk). I’ve decided, since it’s supposed to continue raining/storming, I’m taking some matches with me – just in case the power goes out. I KNOW they have lots of candles. Should be a fun/interesting/unique experience, for sure!

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

 Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls

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

Liver & Onions with Bacon!

1 lb. beef liver
1/4 – 1/2 C. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper (to taste)
2 medium onions
4 slices bacon, cooked/crumbled
2 T. butter
2 T. water

Preheat oven 325 degrees F.
Brown bacon in pan & reserve
grease. Wash the liver & slice
into thin (1/4 – 1/2″) slices;
rinse well & pat dry using paper
towels. Mix flour, garlic powder,
salt/pepper in small bowl. Grease
bottom of 9 X 13″ baking dish using
the bacon grease. Dip liver slices into
flour mixture & place in prepared dish.
Thinly slice onions into rings & layer
on top of liver. Cut butter into small
pats & place over sliced onions. Add
water to pan to keep all moisture from
cooking off. Bake 30-40 minutes until
well cooked & onions are soft. It may
take up to an hour, depending on
thickness of liver slices. When done
cooking, sprinkle top with bacon
crumbles. Serves 4-6

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

Cowboy Cornbread Meatloaf

1 1/2 – 2 lb. ground beef
1 egg
1 box cornbread stuffing mix
1 tsp. garlic powder
1 tsp. seasoning salt
1/3 to 1/2 C. sliced canned mushrooms
1/2 C. diced onions
1/2 C. honey BBQ sauce (or your
favorite)

Preheat oven 375 degrees F.
Prepare stuffing according to box
directions. Combine stuffing,
ground beef, egg, garlic powder,
seasoning, mushrooms & onions-
mix well. Spray a loaf pan with
nonstick spray & press meatloaf
into pan evenly. Brush top of
meatloaf with a light coating of
BBQ sauce. Bake 1 hour; remove
& brush again with a thick layer
of BBQ sauce; place back in oven
another 5  minutes. Serves 6

(recipe: militarywivessaving.com)
——————————-
BBQ Chili Cheese Biscuit Casserole

1 lb. ground beef or turkey
1/2 large onion, finely diced
1 large carrot, peeled/shredded
1/2 bell pepper, diced
2 stalks kale, chopped (or few
handfuls spinach, chopped)
1 1/2 T. chili powder
1 (19 oz) can black or kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes,
drained
1/2 C. ketchup
1/2 C. BBQ sauce

Biscuits:
2 C. flour
1 T. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder
(optional)
1/2 C. cold butter cut into
1/2 inch cubes
1/2 to 3/4 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 450 degrees F.

Chili:
In large oven-safe skillet cook
ground beef & onion over medium-
high heat until browned. Add carrot,
pepper, kale (spinach) & chili powder;
cook 2-3 minutes until veggies are
softened. Add beans, tomatoes, ketchup
& BBQ sauce. Cover & simmer over
medium heat 10 minutes. (while cooking,
prepare the biscuits)

Biscuits:

In medium bowl mix flour, baking
powder, salt & garlic powder. Add
butter cubes to mixture & cut in until
crumbly. Stir in milk gradually, stirring
just enough so dough comes together.
Roll out on floured surface & cut into
biscuit rounds (or you can leave as
one piece). Place biscuits on top of
chili mixture. Lay a piece of foil over top
(do not tighten around skillet – this is
only to prevent spatters in oven). Bake
10 minutes until light golden brown.
Remove foil, sprinkle with cheese &
bake 1-2 minutes more until cheese
melts. Serves 8

NOTE: Can be made ahead:
Cook chili 10 minutes & prepared
biscuit dough. Wrap dough in plastic
wrap & refrigerate. Cool chili to
room temp & refrigerate. When ready
to bake, bake chili, covered at 450
degrees F. 10-15 minutes before adding
biscuits on top & baking additional 10
minutes.

To Freeze: Assemble completely, minus
the cheese & freeze. To bake, thaw in
fridge overnight or on counter 2-3 hours.
(Might require additional baking time
if still partially frozen when you bake.
Sprinkle on cheese during last 10 minutes.

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

Crockpot Vegetarian Minestrone

1 C. dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1 1/4 qt. (5 C.) vegetable broth
3/4 C. ditalini pasta, uncooked
3/4 C. “Classico Traditional Basil
Pesto pasta sauce & spread”
1 (5 oz) pkg. fresh baby spinach leaves
juice of 1 lemon
1/3 c. grated Parmesan cheese

Spray insides of crockpot with nonstick
spray & place beans, carrots & garlic in
bottom. Add broth & stir. Cover & cook
on Low 7-8 hours (or High 3 1/2 – 4 hours).
Stir in pasta & pesto sauce; cover & cook
on Low 30 minutes (or High 15 minutes).
Add spinach & lemon juice; stir & serve
topped with cheese. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————————–
Sheet Pan Home Fries

20 oz. baby red potatoes, cut
into 1/2 inch pieces
1 small onion, chopped fine
1 green bell pepper, diced
2 carrots, chopped
1 1/2 T. olive oil
1 1/4 tsp. kosher salt
fresh black pepper

Preheat oven 375 degrees F.
Line a sheet pan with foil or
spray with nonstick spray.
Combine all ingredients in
large bowl & toss to coat
then transfer to sheet pan &
spread in single layer. Roast
on bottom rack of oven 15
minutes. Turn mixture using
a spatula & roast an additional
25-30 minutes until golden
brown & cooked through.
Serves 4

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Veggie-Lovers Cream Cheese Spread

8 oz. softened cream cheese*
1 T. finely diced jalapeno pepper
(optional)
3 T. finely diced green bell pepper
3 T. finely diced red bell pepper
1 green onion, chopped finely
3 T. finely diced carrot
3 T. finely diced broccoli (stem &
flower)
1/2 tsp. salt
1/2 tsp. garlic powder
pinch sugar
pinch ground white pepper

Mix all ingredients together well;
refrigerate until ready to serve.
Makes 1 cup approximately

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

1/2 C. butter
4 egg yolks
1 egg
1 box yellow cake mix
sprinkles
3 1/2 C. white chocolate chips
1 can sweetened condensed milk
1 1/2 tsp. vanilla

Preheat oven 325 degrees F
Spray 9 X 13″ cake pan with nonstick spray.
Whip butter until fluffy, add egg & yolk
in large bowl; combine dry cake mix
along with some sprinkles. Press
dough into prepared pan & bake
18-20 minutes. Allow cake to cool
completely.
Melt white chocolate  chips in a pan
on stove (or microwave)
then combine with sweetened
condensed milk & vanilla to make
fudge layer – pour mixture evenly
over cooked ‘cake’ & smooth top.
While ‘fudge’ layer is still warm, line Peeps
side-by-side (varying colors, if desired)
on top & add some sprinkles to top.
Place pan in fridge to set. Once set,
cut into
bars (following Peeps bodies) &
serve.

(recipe: tiphero.com)
=========================

This coming week looks like it will be
pretty busy with babysitting, knit group,
special needs group, visiting our Tax Man,
special needs Gym Night – SO GLAD my
back is finally feeling better!

Still working on knitting baby hats for
the Detroit Vet’s baby shower in Sept.,
1 pink variegated yarn baby blanket &
the mint green Diagonal Squares crocheted
baby blanket – keeps me out of trouble!
Need to visit the library again soon, ran out
of books to read. I ended up ‘raiding’ my
upstairs paperbacks (we’re talking 1980’s+)
and found “The Fourth Estate” by Jeffrey
Archer (one of my favorite authors) – I thought
I’d read all his books but this one was new
to me (that could either mean I haven’t
read it ORRrrrrrrrrr I’m getting too old and
I DID read it, just forgot! … Oh well . . .

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

After living with my back being ‘less than great’ since Friday, I can now say that using the Icy Hot Smart Relief TENS therapy machine really worked to relax the muscles in my lower back. It took using it 5-6 times a day (half hour each session) but I finally don’t feel that pain and can stand up straight again! Thank You, Lord! I even cooked dinner last night (Potatoes O’Brian) – first time ‘testing’ how long I might be able to stand without pain or needing to sit down. Tonight is my special needs group – Music/Birthday Night – I’m going to attend but not stand up (much) if I can avoid it. For most of the evening I will be sitting at the piano, so that’s not a problem.

The evening before I felt the back injury I visited my oldest son’s family – while there I did a little ‘gentle’ wrestling with my older (10 1/2) grandson – there, I believe, was my mistake. Usually when he’s at our house we sit in my recliner & ‘wrestle’ – that’s fine. This time, it was sort of impromptu where I was standing up & he sort of ‘bent me over’, grabbing my neck which put my lower back into stress mode – didn’t hurt at the time but the next morning I couldn’t stand up straight without a lot of pain. This was my first visit with BOTH grandsons and it worked out great; I made sure I spent a good amount of time with older grandson FIRST before spending some time holding the baby.

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

2 1/2 C. flour
1/2 C. brown sugar
2 sticks cold, unsalted butter,
cubed
1/4 tsp. salt
3 eggs
2 1/4 C. pecans, chopped
1 2/3 C. corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper. In food
processor or large bowl, mix
together flour, sugar & salt until
combined. Slowly add in cold
butter & mix until mixture is
coarse & crumbly. Pour mixture
into prepared dish & press evenly
onto bottom & around edges to
form crust. Bake 20 minutes until
golden brown. Remove from oven.

In large bowl whisk eggs, corn syrup,
sugar, honey, butter & vanilla. Fold
in pecans & mix until thoroughly
coated – pour over hot crust. Return
to oven & bake 25-30 minutes until
filling has set. Remove & let cool
completely before removing using
foil, from baking dish. Cut into
bars. Makes 4 dozen

(recipe: 12tomatoes.com)
————————————-

Crockpot Spicy Turkey Chili

1 lb. ground turkey
2 jalapeno peppers, seeded/diced
(unless you want more heat – leave
seeds in)
2 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
8 oz. fresh sweet corn kernels
2 (14.5 oz, ea) cans fire-roasted
diced tomatoes
2 C. chicken broth

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

Heat skillet over medium high heat.
Add gr. turkey & brown, breaking
apart with spatula; add diced
jalapenos to skillet & all dried spices.
Stir & cook until turkey is browned &
jalapenos begin to soften. Add mixture
to crockpot along with corn, tomatoes
& broth. Cover & cook on High 2-3 hours
or Low 4-6 (can cook on Low for up to
8 hours). Serve with shredded cheese &
sour cream, if desired. Serves 6

(recipe: slowcookergourmet.net)
————————————

Cheesy Corn-stuffed Chicken

4  boneless skinless chicken breasts
4 oz. cream cheese, softened
1 1/2 C. shredded Pepper Jack cheese
1 ‘pouch’ Libby’s (frozen) Sweet Corn,
drained
seasoning for chicken (salt/pepper or
taco seasoning)

Preheat oven 400 degrees F.
Make a horizontal sliced in side of
each chicken breast (making a pocket).
Mix cream cheese, corn & Pepper Jack
cheese & stuff breasts with mixture.
Place breasts on rimmed cookie sheet
& bake 20-25 minutes until chicken
is done & juices run clear. Serves 4

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

Open-faced BBQ Chicken Sandwich

1 loaf French bread
2 T. butter, softened
1 rotisserie chicken, shredded
3/4 C. BBQ sauce
3 C. mozzarella cheese, shredded
3 green onions, chopped
3 T. cilantro, chopped (optional)

Preheat oven 400 degrees F.
Slice bread in half lengthwise.
Line a large cookie sheet with foil;
spray with nonstick spray. Place
bread on foil & spread 1 T. softened
butter on each half; place in oven to
toast slightly (4-5 minutes). Place
shredded chicken in a bowl & mix
with BBQ sauce. Place bowl in
microwave & heat 4 minutes. Stir
chicken mixture & place on toasted
bread. Sprinkle bread halves with
mozzarella cheese & place in oven
to melt – about 5 minutes. Spread
green onions & cilantro over both
halves & cut into serving sized
pieces. Serves 5-6

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

Simple Roasted Asparagus

1 lb. fresh asparagus, ends trimmed
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Arrange asparagus on rimmed
baking sheet. In small bowl combine
oil, sugar, salt/pepper – drizzle over
asparagus & toss gently until evenly
coated. Bake 15-20 minutes until
lightly browned & tender. Serve
immediately. Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

2 boneless skinless chicken breasts,
about 1 lb.
2 C. chicken stock
1 1/4 C. red enchilada sauce (one 10 oz
can)
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (14 oz) can diced tomatoes with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 tsp. ground cumin
1 tsp. salt (to taste)

Optional garnishes:

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream
tortilla strips/chips

Add all ingredients to crockpot;
stir to combine. Cover & cook
3-4 hours on High, or 6-8 hours
on Low until chicken is cooked
through & shreds easily. Use 2
forks to shred chicken. Serve
warm with optional garnishes.
Serves 4-6

This can be refrigerated in a sealed
container up to 5 days or frozen
for up to 3 months

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

Crockpot Elvis Pudding Cake

1 (3.4 oz) pkg. instant banana cream
pudding mix
3 C. cold milk
1 pkg. yellow cake mix (regular size)
1/2 C. creamy peanut butter
1 1/2 C. peanut butter chips
1/2 C. chocolate chips

Optional toppings:
Whipped cream (or Cool Whip),
sliced fresh bananas

Spray insides of crockpot with nonstick
spray. In medium bowl whish pudding mix
& milk 2 minutes – let stand another
2 minutes until soft-set – pour into crockpot.
Prepare cake mix accordg. to pkg. directions,
add in 1/2 C. peanut butter; pour cake
batter over pudding. Cover & cook on Low
3-3 1/2 hours. Sprinkle peanut butter chips &
chocolate chips on top. Cover crockpot but
turn it off
. Let stand 15 minutes to partially
melt the chips. Serve warm with optional
toppings. Serves 12

(recipe: spicysouthernkitchen.com)

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

Craft-wise, since I’ve been ‘sitting’ a lot
more than I would normally, I’ve finished
up the 40 baby hats for our local hospital
and started knitting more for the Detroit
Veteran’s Baby Shower coming in September.
Along with that project I made the ‘executive’
decision to rip out the green baby blanket
I’d been working on – the yarn is rather
heavy & bulky (and I don’t like knitting with
it!) so I came up with the idea to use it to
crochet a baby blanket instead. (Thank
you, Mary/Mama for the Diagonal Box
Stitch afghan pattern
!) That pattern will
work out MUCH better using this yarn
(in fact, I already started it today). Still
working on the other (thinner yarn) baby
blanket – not sure just yet where it will
be donated.

Weather-wise it’s been a very SPRING
weather – starts out a little chilly (in
the low 30’s) but then climbs to the
upper 40’s & sometimes 50’s! Sunny,
clear, light breeze (of course I’ve only
been able to observe this through the
windows – anxious to just GET OUT
for a change – been inside now for
5 days – ugh! Cabin Fever!)

Hope you are enjoying this lovely
SPRING! Soon we will be seeing
trees, bushes & flowers bursting
forth – can’t wait! We already are
hearing some of the birds singing –
love hearing them, too! Can’t wait
to spot my first Robin – in Michigan
that’s usually our first bird to return
from down South (kind of a Michigan
thing to see who spots one first!)

Hugs;

Pammie