This Grandma’s not getting any younger!

Just got home from ‘grandkid-watching’ – eight hours! Oldest grandson (11) is self-amusing but our (just turned 5 months) little grandson is not! Just when you think: “Oh, Good! He’s yawning – he’ll take a nap!” he fools you. I watched him the other night because both of his parents had to work – that little stinker was awake from around 5:30 p.m. until 11:45 p.m.! He really fights going to sleep! I left today with his Dad watching him and they were both lying on the couch together – want to guess who fell asleep first? Let’s just say he really gives me a run for my money!

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

Samoa Sheet Cake
(like the Girl Scout Cookie)

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa powder
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce
dash salt

Toppings:
2 1/2 C. sweetened shredded
coconut
8 oz. wrapped caramel candies
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening

Preheat oven 350 degrees F.
Spread coconut onto large cookie
sheet & spread evenly. Toast
coconut 5-6 minutes (check
closely & stir a few times) Allow
to cool.
Turn up oven temp. to 400 degrees F.
In large bowl or stand mixer, combine
flour & sugar. In saucepan combine
1/2 C. butter, 1 C. water, 4 T. cocoa
& 1/2 C. shortening; bring to boil
over medium-high heat, stirring
continually. Pour mixture into
flour/sugar mixture & mix 30
seconds. Using elec. mixer:
To bowl add 1/2 C. buttermilk
& stir into batter. Add 1/2 tsp. baking
soda, 1/8 tsp. salt, 2 eggs &
1 tsp. vanilla – mix 1 minute
making sure to scrape bottom of
bowl using rubber spatula to make
sure all dry ingredients are
incorporated.
Spray large rimmed cookie sheet with
nonstick spray & pour batter into
sheet. Bake 20 minutes until a
toothpick inserted into center comes
out clean.
While cake bakes, make Frosting:
In large microwave-safe bowl add 1/2 C.
butter & 6 T. milk – heat to boiling.
Add 1/8 C. caramel sauce, 3 C.
powdered sugar, 1 tsp. vanilla &
dash salt – whisk together with a
fork until smooth (it will be thin)

When cake is still warm from oven, poke
holes all over top with a fork & pour
frosting over top of cake. Immediately
sprinkle on toasted coconut. Place
unwrapped caramels in a microwave-
safe bowl. Add 2 T. milk (or evap. milk)
to caramels & heat 30 seconds. Stir &
heat again, in 30 second intervals until
caramels are melted & smooth. Stir
well & drizzle over coconut on cake.
Place chocolate chips in a microwave-
safe measuring cup; heat at 30-
second intervals, stirring after each
one. Add 1/2 tsp. shortening & stir
to combine – drizzle over top of
caramel.
At this point you can either eat it
now OR refrigerate 1 hour so that
it cuts into nice portions.
Serves 16-20

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

Strawberry Spinach Pasta Salad

Salad:
8 oz. penne pasta noodles, cooked
accordg. to pkg. directions
2 C. packed fresh baby spinach
leaves
1 C. sliced strawberries
1 C. pineapple chunks
1/4 C. dried cranberries (or
dried blueberries)
1/4 C. salted cashews or other
nuts (like pecans or walnuts)

Orange Poppy Seed Dressing
1/2 C. olive oil
1/3 C. apple cider vinegar
1/4 C. plain Greek yogurt
1 T. Dijon mustard
3 T. honey
1/3 C. orange juice
2 tsp. poppy seeds
pinch salt/pepper

Combine all dressing ingredients in
a jar; cover & shake well. Combine
cooked penne, spinach, strawberries,
pineapple, cranberries & nuts in large
bowl – toss with prepared dressing.
Serve immediately or cover & chill
1 hour before serving. Serves 10

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

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Cheeseburger Pie

1 tube crescent rolls
1 lb. ground beef
1 small onion, chopped
4 T. ketchup
1 tsp. Worcestershire sauce
sliced cheese – your choice

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. In skillet brown beef; drain
& mix in onions – cook until tender.
Mix in ketchup, Worc. sauce until
well combined.
Separate crescent rolls & arrange
in a star shape with tips pointing
out, on sprayed sheet, with last
piece for center. Place meat
mixture in center going out about
half way to the points. Top each
triangle with 1/2 slice of cheese
then roll tip of crescent roll towards
the center. Bake 15-20 minutes.

Note: you can substitute ground
chicken, pork or turkey instead
of beef.

(recipe: 1krecipes.com)
—————————-

Mexican Pasta Salad

4 C. wagon wheel pasta, cooked/
drqained
1 (15.5 oz) can black beans, drained/
rinsed
1 C. frozen corn, thawed/drained
1/2 C. chopped red pepper
2 green onions, thinly sliced
1/2 C. ranch salad dressing
1 T. taco seasoning mix (dry)
1 T. lime juice
1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1/3 C. finely chopped fresh cilantro

Combine first 5 ingredients in large
bowl. Mix dressing, seasoning mix &
lime juice until blended; add to salad &
toss until evenly coated. Add cheese &
cilantro; mix lightly. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————

Texas Cinnamon Butter
great on pancakes/waffles/
toast/bagels, etc.

2 sticks butter, softened to
room temp.
1/4 C. honey
1 tsp. cinnamon
1 tsp. kosher salt
1/2 tsp. vanilla

In large bowl combine all
ingredients. Using an elec.
mixer, mix all ingredients
until fully combined & butter
is slightly whipped. Place in a
ramekin (small bowl) &
garnish with a dusting of
cinnamon. Serves 8

(recipe: delish.com)
——————————-

Freezer Cucumber Pickles

4 lb. pickling cucumbers, sliced
8 C. thinly sliced onions (about
8 medium)
1/4 C. salt
3/4 C. water
4 C. sugar
2 C. cider vinegar

Rinse ten 2-Cup plastic containers &
lids with boiling water; dry thoroughly.
Divide cucumbers, onions, salt & water
between 2 large bowls; let stand at room
temp. 2 hours – do not drain.
Add 2 C. sugar & 1 C. vinegar to each bowl;
stir until sugar has dissolved. Transfer to
prepared containers, leaving 1 inch head-
space for expansion; freeze up to 6 months.

Thaw pickles in refrigerator 8 hours before
using. Serve within 2 weeks after thawing.
Makes 10 pints.

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

Custard Peach Pie

1 unbaked pie shell
1 1/2 lb. fresh peaches (5-6),
peeled/sliced
1 C. plain Greek yogurt
3 large egg yolks
3/4 C. sugar
1/4 C. flour
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1/4 C. (1/2 stick) unsalted butter
1/3 C. flour
1 1/2 T. sugar
1 pinch salt

Preheat oven 425 degrees F.
Gently place pie crust in bottom
of pie dish & crimp edges, if
desired. Arrange peach slices
in circles in bottom of crust,
filling bottom of dish. In
separate bowl whisk yogurt,
egg yolks, 3/4 C. sugar, 1/4 C.
flour, vanilla, cinnamon & nutmeg
until combined; pour over peaches.
Cover edges of crust with foil.
Bake 30-32 minutes until center
is almost set.
While pie is baking, make topping:
Topping:
Whisk flour, sugar & salt; cut in
butter until crumbly.
Once pie is out of oven, sprinkle
topping over pie & return to oven
15 minutes until topping is lightly
browned & pie is cooked through.
Remove from oven & let cool
15 minutes before serving.

(recipe: all-my-recipes.com)

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

Our weather is still nice – in the high 70’s, sunny
with a slight breeze – if going to the beach is your
‘thing’, this weather is perfect for that!

Not doing much different – reading, knitting some
(started knitting some toddler headbands for the
Detroit Veteran’s Baby Shower coming up in
September – I’m told the Moms really like them).
This Saturday is the all-day County Ice Cream
Social – I’ll be there with some of my knit group
ladies knitting  (in costume)under the shade of
a sycamore tree! Last year it POURED the entire
day – hoping we have a nice, sunny but COOL
day! We’ll see –

Hoping you are able to enjoy your summer,
too!

Hugs;

Pammie

Another gorgeous (but hot) Summer day!

Today found me doing what I do, lately – watching the grandsons. This was ‘supposed’ to be 9:30 – noon-ish; turned out to be 9:30 – 3 something, sigh. Oh well, the day went well – oldest grandson went to his friend’s house for the day to go swimming which left just myself & the baby. The baby had 2 immunization shots yesterday and, hence, spent almost the entire day SLEEPING! (I read half of a book, so didn’t waste the time.)

Remember my mentioning the off-yellow & white baby blanket I was going to knit? After knitting a good 6 inches & playing with the stitch changes/color changes I decided to kill it – it went out with the trash today. (Yes, I ‘could’ have unraveled all that yarn, but with the color changes, it just wasn’t worth it.) I feel MUCH free-er! Sometimes ya just gotta make those choices – do I REALLY want to keep doing this pattern for the rest of an entire blanket? NO! I’m sure there will DEFINITELY be more interesting patterns I’ll feel like tackling in the near future.

Lots & LOTS of very interesting Summer recipes – having a hard time keeping up with them all!

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

Lemon Zucchini Cake

1 3/4 C. sugar
6 T. olive oil
2 eggs, room temp.
1/3 C. milk
2 T. lemon juice
1 tsp. vanilla (or almond extract)
2 C. cake flour*
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 C. shredded zucchini, drained/
squeezed dry
2 T. lemon zest

Glaze:
1 C. powdered sugar
1-2 T. lemon juice

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray & line with parchment paper.
In large bowl combine flour, baking
powder & salt – whisk together. In
large bowl combine sugar, olive oil;
whisk to combine; add eggs & milk
& whisk to combine. Add lemon
juice & vanilla – stir to combine. Add
flour mixture & stir just until
incorporated. Fold in zucchini & lemon
zest. Pour batter into prepared pan;
bake 45-55 minutes until a toothpick
inserted into center comes out with
moist crumbs. Top of cake should look
dry. Place pan on cooling rack & cool
15 minutes. Using parchment paper,
carefully lift cake from pan. Let cool
completely on rack. Serves 10 (1 loaf)

Glaze:
In small bowl combine powdered sugar
& lemon juice; whisk until smooth.
Drizzle glaze over cooled cake.

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

Herb-butter Salmon & Asparagus
Foil Packets
(oven & grill methods)

4 boneless, skinless salmon fillets
salt/pepper, to taste
1 lb. asparagus, ends trimmed
1 lemon, thinly sliced (+added wedges
for garnish, if desired)
1/2 C. butter, room temp
3 tsp. Italian seasoning
3 tsp. minced garlic
fresh thyme or parsley, optional garnish

Season salmon generously with salt/pepper
on both sides. Tear off four 12 X 12″ foil
squares & spray with nonstick spray. Arrange
1 fillet & 1/4 th of the asparagus in center of
each square. Slide lemon slices under salmon.
In small bowl mix butter, Italian seasoning &
garlic; drop large dollops of mixture on top
of salmon. Fold foil tightly around salmon &
asparagus, being sure to seal ends together
tightly so juices & butter don’t run out while
cooking.

OVEN method:
Preheat oven 400 degrees F.
Place packets in oven & bake 20 minutes
until asparagus is tender & salmon is flaky

GRILL method:
Place packets on grill & grill over medium-
high heat 6-8 minutes on each side.

Open packets (being careful to avoid steam)
& drizzle fresh lemon juice over top of salmon;
serve immediately. Serves 4

(recipe: lecremedelacrumb.com)
————————————–
5-Ingredient Summer Salad

1-2 cucumbers, sliced
1 chopped tomato
3 slices bacon, cooked/crumbled
1-2 T. mayonnaise
1/8 tsp. garlic powder
salt/black pepper, to taste

Mix mayonnaise & spices
together in small bowl. In large
bowl combine cucumbers,
tomato & bacon – stir in mayo
mixture. Refrigerate 1 hour.

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

4 C. potatoes, peeled/ cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. chopped onion
1 (10 3/4 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
pepper, to taste
dried parsley, to taste
fresh parsley, chopped (optional
garnish)

In saucepan over medium heat
boil potatoes until tender; drain &
allow to cool. Saute onions in
reserved bacon drippings over
medium-high heat until tender. In
large bowl mix soup, water, vinegar,
sugar & pepper; mix in bacon &
onion – mix to combine. Pour in
cooked potatoes & parsley – mix
all together & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped
parsley, if desired. Serve warm.
Serves 4

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

5 Ingredient Neiman Marcus Dip

1 C. Cheddar cheese, grated
1/2 C. mayonnaise
1/4 C. slivered almonds
1/4 C. finely chopped green onions
1 pkg. real bacon bits (or 6 slices
bacon cooked/crumbled)

Ritz crackers or corn chips for dipping

In large bowl combine all dip
ingredients; mix well & refrigerate
at least 30 minutes before serving.
Serve with Ritz crackers or corn
chips for dipping.

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

2 lb. fresh baby spinach
5 T. butter
3 T. olive oil
3 cloves garlic, minced
1 T. Italian seasoning
3/4 tsp. salt
1 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Place 5 C. water in a stockpot &
bring to boil. Add spinach & cook,
covered, 1 minute just until
wilted; drain well. In small skillet,
heat butter & oil over medium-low
heat. Add garlic, Ital. seasoning &
salt; cook & stir until garlic is tender,
1-2 minutes. Spray a 8 X 8″ or 1 1/2
qt. casserole dish with nonstick spray.
Spread spinach in dish & drizzle with
butter mixture then sprinkle with
cheese. Bake, uncovered, 10-15
minutes until cheese is lightly browned.
Serves 6

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
undrained
1 medium green pepper, finely
chopped
3/4 C. packed brown sugar
1/4 C. finely chopped onion
1/4 C. Dijon mustard
1 T. dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
(additional Dijon mustard,
optional)

Spray insides of a 4-qt crockpot
with nonstick spray. Combine first
7 ingredients in crockpot. Cover &
cook on Low 3-4 hours until
heated through.

Preheat broiler
Place bun bottoms & tops on
baking sheets, cut sides up. Using
a slotted spoon, place ham mixture
on bun bottoms & top with cheese.
Broil 3-4 inches from heat 1-2 minutes
until cheese is melted & tops are
toasted. Place tops on & serve with
additional mustard, if using.
Makes 10 servings

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

2 C. frozen raspberries (or fresh)
1/4 C. sugar
2 C. heavy cream
1 (14 oz) can sweetened,
condensed milk
2 tsp. vanilla

Place raspberries & sugar in saucepan
over medium heat; bring to boil. Simmer
5-10 minutes, stirring occasionally, until
raspberries have broken down & mixture
has thickened. Push mixture through a
sieve into a small bowl & discard seeds/
pulp. Allow to cool completely.
Using an elec. mixer, whip heavy cream
to stiff peaks.
In separate bowl, whisk condensed milk &
vanilla; gently fold into whipped cream.
Pour half of mixture into a 9 X 5″ loaf
pan & dollop spoonfuls of raspberry sauce
on top. Swirl sauce through with a toothpick
or knife. Pour rest of ice cream mixture on
top & swirl in more raspberry sauce. Use as
much or as little of the sauce as you like,
or save some for another batch of ice
cream.
Cover loaf pan tightly with foil & freeze
at least 6 hours or overnight before serving.

NOTE: ice cream can be stored in freezer
up to 1 month. Raspberry sauce can be
stored in fridge up to 1 week.

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

Pizza Pasta Salad

3 C. penne pasta, cooked/rinsed
4 tomatoes, chopped
12 slices hard salami, chopped
1 C. (Kraft) finely shredded Italian
Five Cheese blend
1/2 C. sliced fresh basil
1/2 C. grated Parmesan cheese
1/2 C. (Kraft) Tuscan House
Italian salad dressing

Combine all ingredients in large
bowl & refrigerate 1 hour before
serving. Serves 10, 1 C. each

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

1 quart (approx 4 C.) strawberries,
hulled
1/2 gallon (approx 8 C) vanilla ice
cream
1 (12 oz) frozen lemonade concentrate,
thawed

Optional topping:
Whipped cream or Cool Whip (thawed)

Blend strawberries in food processor or
blender until pureed. In large bowl mix
strawberries, ice cream & lemonade –
mix until well blended. Pour into a
freezer-safe container with lid.
Cover & freeze at least 2 hours before
serving. If desired, top with whipped cream
or Cool Whip. Serves 6

(recipe: ourtableforseven.com)

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

Hope all is going well for all of you;
this is one of those ‘busy’ weeks, with
extra events: tomorrow is the funeral
of my husband’s cousin Nick – Sunday
is the funeral of another cousin, JoAnn.
Both were in early 70’s range, both had
cancer – lovely people but sometimes
we just have to accept the fact that
we’re all getting older and these things
are a part of life; they will be missed
but they both got to live long, fulfilling
lives & got to see their children grow up
AND the blessings of seeing & knowing
their grandchildren. Such is life.

Hugs;

Pammie

Another beautiful Summer Day

It’s a gorgeous, sunny/breezy summer day – windows are open (don’t need air conditioning at the moment – 70 degrees F).  It’s been a very relaxing week AND I’M GRATEFUL! Due to my inability to be content with just knitting 2 different baby blankets, I’m now trying a new one: white & medium yellow stripes. (since I’m using donated yarn, mine is different: the blue stripes in the photo are white on mine & the white stripes/areas are medium yellow). We’ll see how this goes – I’m pretty sure I won’t be done with this in time for the Detroit Vet’s baby shower in September, but that’s OK – I also have the Crisis Pregnancy group to donate blankets to.

Knit Garter Stripe Baby Blanket

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

Arizona Sunshine Lemon Pie

Pie:
1 large lemon
4 large eggs
1/2 C. butter, melted
1 tsp. vanilla
1 1/2 C. sugar
1 (9 inch) piecrust, unbaked
(poster used frozen deep dish)

Topping:
1 C. whipping cream
2 T. sugar

Preheat oven 350 degrees F.
Wash lemon, cut up & remove
all seeds (do not peel); place
lemon in a food processor or
blender; add eggs, butter,
vanilla & sugar – blend until
smooth. Pour mixture into crust &
bake about 40 minutes until set.
Let pie cool then chill.

Topping:
Place mixing bowl & elec. mixer
beaters in freezer for about 20
minutes. Add whipping cream &
to cold bowl & whip until peaks
form. Slice pie & serve with a
dollop of whipped cream on top.

NOTE: Pie can be served warm
(it just won’t be as firm) or at
room temperature, if desired.

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

Sausage/Cream Cheese Crescents

1 (16 oz) pkg. bulk pork sausage,
cooked/crumbled (any flavor)
1 (8 oz) pkg. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese
(or any cheese of your choice)

Preheat oven 375 degrees F.
In bowl combine sausage, cream
cheese & shredded cheese. Separate
crescent rolls into triangles; cut each
triangle in half lengthwise. Scoop a
heaping tablespoon of meat filling
onto each roll & roll up. Place rolls
on a baking sheet & bake 15 minutes
until golden brown.

(recipe: all-my-recipes.com)
——————————–
Strawberry/Avocado/Spinach
Salad w/ Greek Yogurt/Poppy
Seed Dressing

Dressing:
2/3 C. plain Greek yogurt
1/4 C. cider vinegar
3 T. honey
2 T. Dijon mustard
1 T. olive oil
1 T. poppy seeds
2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Salad:
12 oz. fresh baby spinach,
rinsed/dried
1 pint strawberries, cut into
thin slices
1-2 ripe avocados, cut into
thin slices
1/2 C. toasted pecans
4 oz. goat cheese

Combine all dressing ingredients
in a jar with a lid; secure lid &
shake vigorously to combine. (OR
whisk until completely blended).
Refrigerate until ready to use. (up
to 5 days)

In large bowl gently toss all salad
ingredients together & drizzle
with dressing. Serves 8

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

Spaghetti Squash Tetrazzini

2 – 2 1/4 lb. spaghetti squash
1 C. water

Filling:
1 T. butter
8 oz. creminimushrooms, sliced
1/4 C. chopped onion
8 oz. chopped, cooked ham/turkey
or chicken
2 T. dry white wine or sherry

Sauce:
1 1/2 C. milk
1 C. Half & Half
3 T. butter
3 T. flour
salt/pepper, to taste

Topping:
1 C. Parmesan cheese
2 T. butter, melted
1/4 tsp. grated nutmeg
salt/pepper, to taste
1 C. soft bread crumbs

Preheat oven 350 degrees F.
Carefully cut squash in half
lengthwise & scoop out seeds.
Place, flesh side down, in a
glass casserole dish & pour water
over it. Cover tightly with foil &
bake 40 minutes – cool enough to
handle.
While squash is baking, heat 1 T.
butter in large nonstick skillet &
saute onions until they begin to
brown. Add mushrooms & cook
until soft; stir in wine & cooked
(meat of your choice) – continue
to saute until mixture is fairly dry.
Melt 3 T. butter in empty skillet
& whisk in flour; quickly add cold
Half & Half & cold milk – season
with salt/pepper. Cook, stirring
over medium-low heat until sauce
thickens.
When squash is cooked & cooled
using a fork, rake cooked flesh inside,
pulling it into spaghetti-like strands –
place strands in a bowl. Stir in melted
butter, Parm. cheese, nutmeg, cooked
mushroom/ham & more salt/pepper,
if needed. Spray a 9 X 13″ baking dish
with nonstick spray. Stir sauce into
squash mixture & toss until squash is
mixed & coated – pour into prepared
dish. Sprinkle top of casserole with
bread crumbs. In oven at 350 degrees F.
bake casserole, uncovered, 30 minutes
until crumbs are golden & casserole is
bubbly. Serves 6-8

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

Marinated Baked Pork Chops

Marinade:
1 T. soy sauce
2 T. vegetable oil
1 T. Worcestershire sauce
1 tsp. lemon juice
2 T. brown sugar
2 T. ketchup

6 pork chops, trimmed of fat

Preheat oven 350 degrees F.
In small bowl blend all marinade
ingredients. Place chops in medium
baking dish & spread with half the
sauce. Bake chops 30 minutes; turn
& pour rest of sauce on chops. Bake
30 minutes longer until internal
temperature of chops reaches 145
degrees F.

(recipe: 77recipes.com)
————————————-

Fresh Corn/Hash Brown &
Zucchini casserole

1 (8 oz) pkg. shredded sharp
Cheddar cheese, divided
8 slices cooked bacon/crumbled &
divided
1 (30 oz) pkg. shredded hash
brown potatoes, thawed
1 C. ranch salad dressing
4 C. fresh corn kernels
2 zucchini, shredded
1 (8 oz) tub sour cream
4 green onions, chopped
1 tsp. ground black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.

Reserve 1/2 C. cheese & 1/4 C.
bacon for topping

Combine remaining cheese & bacon
with remaining ingredients; spoon
into prepared pan. Top with
reserved cheese & bacon. Bake
40-45 minutes until heated through.
Let stand 10 minutes before serving.
Serves 18 (1/2 C. each)

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

Honey-Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes
(optional)
1 tsp. fresh minced ginger
2-3 cloves garlic, minced
(about 1 T.)
3/4 lb. medium uncooked
shrimp, peeled/deveined
1 T. olive oil
salt, to taste
ground black pepper, to taste
2 T. sliced green onion, garnish

cooked brown rice for 2
cooked broccoli or other veggies
for 2 – to serve with shrimp

Whisk honey, soy sauce, chili flakes
(if using), ginger & garlic in medium
bowl. In another medium bowl add
shrimp & oil – season with salt/pepper,
toss to coat. Heat a pan over medium-
high heat. Place shrimp in pan in an
even layer & cook on one side until
nicely seared, about 1-2 minutes. Flip
over & cook 1 more minute (so they’re
just cooked but stilla little translucent
in center). Pour honey/garlic marinade in
pan & cook until shrimp is cooked through,
about 1 minute. (If desired, remove shrimp
from pan so they don’t over cook) reduce
sauce a little to thicken it – watch it, as
sauce can easily burn.) Serve shrimp with
sauce over brown rice & cooked veggies.
Garnish with green onion. Serves 2

(recipe: tiphero.com)
———————————

Hawaiian Pineapple Chicken
(crockpot)

4 chicken thighs (bone-in/skin on)
2 C. pineapple cut into 1″ chunks
1 yellow onion, cut into 1″ chunks
3 T. honey
2 T. soy sauce
1/2 C. dark brown sugar
1 T. grated ginger
2 cloves garlic, minced
2 tsp. sesame seeds (optional)
1 T. cornstarch
1 red bell pepper, cut into 1″
chunks
chopped parsley – garnish

cooked rice for 4

In a skillet brown chicken thighs
on both sides 3-5 minutes over
high heat. Place pineapple &
onion in bottom of crockpot.
Mix honey, soy sauce, brown
sugar, grated ginger & garlic &
place in crockpot. Carefully
add chicken. Cover & cook
on Low 5 hours or High 3
hours. Mix cornstarch & water
in small bowl then stir into
crockpot along with bell
peppers. Cover & cook an
additional 30 minutes.
Serve over cooked rice & garnish
with chopped parsley.

(recipe: ninerecipes.com)
——————————-

Frozen Lemonade Pie

Crust:
1 1/2 C. graham cracker
crumbs (about 10 full-sheet
crackers)
7 T. unsalted butter, melted
1/4 C. light brown sugar

Filling:
1 C. cold heavy whipping
cream*
1 (8 oz) pkg. cream cheese,
room temp.
1/4 C. fresh lemon juice
2 tsp. vanilla
1 (14 oz) can sweetened
condensed milk
1 T. fresh lemon zest
2 tsp. sugar
1/2 C. thawed lemonade
concentrate

Crust:
In large bowl mix graham cracker
crumbs, melted butter & brown
sugar until combined; pour into
a 9 inch pie plate or springform
pan, packing it firmly into bottom
& up sides of pan. Cover crust
with plastic wrap & refrigerate
1 hour.

Filling:
In bowl of stand mixer beat heavy
whipping cream, vanilla & sugar on
medium-high speed until stiff peaks
form (see * below)
In bowl of stand mixer beat
cream cheese & sweetnd cond. milk
until smooth. Beat in lemonade
concentrate, lemon juice & lemon
zest until combined then fold in
whipped cream mixture. Pour into
pie crust, cover with plastic wrap &
freeze a minimum of 6 hours or
until firm.
When ready to serve remove from
freezer & cut into slices.

*Can substitute 1 (8 oz) tub Cool
Whip, thawed

(recipe: yummly.co)

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

Hope you’re having a nice, relaxing day!

Hugs;

Pammie

Happy Saturday

It’s a quiet day (so far) with nothing in particular planned – how’s YOUR day going? Our weather has dropped in temperature due to rain/thunder storms intermittently; right now it’s overcast & cloudy (the weather channel says it’s 70 degrees out – sure doesn’t FEEL like 70!) Supposed to get up to 80 with more chance of thunderstorms. Looking at the coming week, it’s supposed to be in the 70-80 degrees F. range – interesting!

Do you have plans for the Fourth of July/Independence day? It falls on a Tuesday and (due to my not planning well) is also scheduled as a Knit/Crochet Night…hmmmmmm.  I’m pretty sure MOST of my ladies will NOT show up; my problem is: at Log Cabin Day a lady & her husband came and were VERY excited/interested in the group – they just moved to the area. I’m wondering if SHE might show? Just in case, I’m going to Panera & knit about an hour (with my little group sign on the table) – we’ll see what happens. (Don’t want to lose a new member before actually GETTING one, right?).

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

Easiest Strawberry Cake

1 (store bought) Angel Food cake
1 large pkg. strawberry Jell-O
2 C. boiling water
1 small tub Cool Whip, thawed
1 large pkg. frozen strawberries,
with juice (not whole frozen)

Spray a 9 X 13″ baking dish
with  nonstick spray.
Break half of cake into chunks &
place in bottom of pan. Mix
Jell-O in a bowl with 2 C. boiling
water until dissolved. Add straw-
berries & stir. Stir in spoonfuls
of Cool Whip until well mixed.
Spoon half of mixture over cake
in pan; repeat layers & refrigerate
several hours until ready to serve.
Cut into squares & serve.

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

Sausage/Cream Cheese Crescents

(appetizers)

16 oz. bulk sausage, cooked/crumbled/
cooled
8 oz. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In large bowl combine cooked/cooled
sausage, cream cheese & shredded
cheese. Separate rolls into triangles.
Cut each triangle in half lengthwise;
scoop a heaping tablespoon filling
on each & roll up. Place rolls in
prepared pan & bake 15 minutes
until golden brown.

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

Jack’s Potato Salad

5 lb. new red potatoes, skins
left on
1 T. salt
6 room-temp uncooked eggs
3 T. white vinegar, divided
1 1/2 T. cider vinegar
1 C. finely minced sweet onion
2 tsp. celery salt
1 tsp. white pepper
1 tsp. poppy seeds
1/4 C. granulated sugar
1 tsp. Dijon mustard
3 C. mayonnaise
1/3 C. olive oil
1/3 C. canola oil

Wash unpeeled potatoes & place in
a large pot of water; cover potatoes
about 6 inches above potatoes. Add
1 T. salt & bring to boil – reduce heat
to medium boil & cook 30-40 minutes
(depending on size of potatoes) prick
with a fork to test if they’re done.
Bring medium pot of water to boil;
add 1 1/2 T. white vinegar & gently add
whole eggs using a slotted spoon, being
careful not to crack the shells. Boil
rapidly 5 minutes; turn off heat & let
eggs sit in hot water 15 minutes. Drain
eggs & shake the pan back & forth to
crack the shells (Makes peeling much
easier!). Under running water, remove
shells. Roughly chop the eggs in large
pieces. In medium bowl mix 1 1/2 T.
white vinegar, cider vinegar, onions,
celery salt, pepper, poppy seeds, sugar,
mustard & mayonnaise – refrigerate.
Mix both oils in a measuring cup or
other small container. Once potatoes
are cooked, leave them in hot water &
remove, one-at-a-time, using a slotted
spoon, to your cutting board. Cut
potatoes into chunks & place in large
bowl. (once you are about 1/4th way
through cutting the hot potatoes, pour
one quarter of mixed oils over cut
potatoes & combine gently.) Continue
with cutting & oiling until all of oil &
potatoes are in large bowl. Add
mayonnaise mixture to hot potatoes &
gently mix; add cooked eggs & gently
mix. Pour entire contents out onto a
sheet pan, spreading evenly. Cover with
plastic wrap & refrigerate until chilled to
below 40 degrees F. Once cool enough,
remove to serving container & serve.
Serves 15-18

NOTE: If serving this outside, try to keep
shaded – as an extra precaution, place
a large bowl of ice (larger than serving
bowl) UNDER the serving bowl to keep it
chilled while serving. Refrigerate leftovers
as soon as you have finished serving.

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

Simple Garlic Shrimp

1 1/2 T. olive oil
1 lb. shrimp, peeled/
deveined
salt, to taste
6 cloves garlic, finely minced
1/4 tsp. red pepper flakes
3 T. lemon juice
1 1/2 tsp. cold butter
1/3 C. chopped Italian flat
leaf parsley, divided
1 1/2 T. cold butter
water, as needed

Heat oil in heavy skillet over
high heat until it just begins to
smoke. Place shrimp in an even
layer on bottom of pan & cook
1 minute without stirring. Season
shrimp with salt; cook & stir until
shrimp begin to turn pink, about
1 minute. Stir in garlic & red pepper
flakes; cook & stir 1 minute. Stir in
lemon juice, 1 1/2 tsp. cold butter &
half parsley. Cook until butter has
melted, about 1 minute, then turn
heat to Low & stir in  1 1/2 T. cold
butter. Cook & stir until all butter has
melted to form a thick sauce & shrimp
are pink & opaque, 2-3 minutes.
Remove shrimp using a slotted spoon
& transfer to a bowl; continue to cook
butter sauce, adding water 1 tsp. at a
time, if too thick, about 2 minutes;
season with salt, to taste. Serve
shrimp topped with pan sauce. Garnish
with remaining parsley.

(recipe: allrecipes.com)
——————————–

Spinach Salad with Warm Bacon
Dressing

6 uncooked eggs, room temp
1 T. white vinegar
1 lb. maple-flavored bacon
10 oz. fresh baby spinach
1 (8 oz) pkg. button mushrooms,
sliced very thin
1 small red onion (half chopped &
half thinly sliced, divided)
1/2 C. white balsamic vinegar
1/2 C. granulated sugar
2 tsp. Dijon mustard
1/4 C. water

In medium or large saucepan fill 3/4 th
full with water – add 1 T. white vinegar.
Bring to boil & gently spoon the eggs
IN SHELLS into water, being careful not
to break the shells. When water comes
back to boil, time 5 minutes then shut
off burner. Leave eggs in hot water
15 more minutes. Pour off water, shake
pan to crack shells (makes it much easier
to remove shells) & peel shells under
running water. Slice cooled eggs into about
4-5 slices per egg. In large skillet cook bacon
until crisp; remove to paper towels & crumble
or rough chop. Reserve 2 T. bacon fat (discard
rest). Heat bacon fat over medium heat & saute
chopped red onion about 5 minutes. Add white
balsamic vinegar & scrape down pan of any
browned bits. Add sugar mustard & water –
stir to combine. Remove from heat until
ready to serve.
In one large bowl layer all ingredients (or
in 6 individual bowls dividing ingredients
between bowls). (Spinach, sliced red onion,
sliced mushrooms, sliced cooked eggs &
bacon).
To serve: heat dressing to hot & serve over
salad or on the side. Serves 6

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

Simple Smothered Chicken
(crockpot)

1-2 lb. boneless skinless chicken
breasts
2 packets dry chicken gravy mix (.87
oz. ea)
1 (10 3/4 oz) can cream of chicken soup
1 3/4 C. water
1/8 tsp. black pepper

Place gravy mix, soup, water & pepper
in crockpot – whisk until smooth as you
can get it. Add chicken; cover & cook
8-10 hours. Serves 4

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Crockpot Blueberry/Lemon Cobbler

Filling:

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

Topping:

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

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

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

Topping:

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

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

Since it’s such a ‘blah’ day, I’m planning on catching
up on my knitting – still have about one-fourth knit on
the blue/green/white baby blanket and maybe half
done on the ‘tassel stitch’ blanket. I find that my
‘lack of attention’ kicks in a LOT when I’m knitting
a pattern I really don’t care for. Let me explain: I
really wanted to learn/conquer the ‘tassel stitch’
pattern – it looks fancy and thought it would make
a nice baby boy blanket (when knit in medium
blue) – Yes, lots of people have commented on
it BUT, although I conquered it, I’m not fond of
knitting it! (Strange, right?) I find myself hoping
I’m almost done so I can go on to another NEW/
INTERESTING pattern – it’s the old saying: “The
grass (in this case, pattern) is always greener in
the other pasture!” With both patterns I find that
I can only knit about 1 full round of pattern – in
both blankets that would be about 6-7 rows of
120+ stitches each row, before I’m too bored to
go on – pretty bad, eh? Both blankets WILL get
done – remember I still have July 29th Oakland
County Ice Cream Social to knit at from 11 a.m. –
5 p.m. so knitting WILL be done (grin).

Hope YOU are having a GREAT day!

Hugs;

Pammie

Help! I’m Lost on “PINTEREST”!

Free Knitting Pattern for Classic Lace Baby Throw - This baby blanket by Lion Brand Yarn is knit in 3 panels of lace and 2 panels of seed stitch and then seamed. 32 x 35 in. (81.5 x 89 cm)

If you’ve read my blog for very long you know I LOVE knitting – especially if it’s challenging (Why? I’m not sure!). There is a wonderful site on line that’s free; it’s called PINTEREST and it has all kinds of ideas for almost anything you can think of: crafts, cooking, fitness, home improvement, fashion, building, inspirational sayings, tips on how to raise foods/yard plants, etc. – if you think it – it’s probably on that site!

http://pinterest.com

They have a HUGE area for all things knitting and, in particular: Lace Knitting. I have recently learned that I love the challenge of lace knitting. It doesn’t have to be a doily (which most of you are probably thinking of when you hear lace knitting) – almost all of the baby blankets I have knit lately have been lace patterns. For example, the picture above is a lace knitting pattern (one I’ve bookmarked for a future baby blanket). There is really only ONE problem with Pinterest: once you start looking you get MESMERIZED! You can lose entire hours just looking at all the various things there! Sometimes you end up seeing a lot of the same thing; for example, I was looking at a particular site that just dealt with lace knitting – there were probably at least 12 patterns with the same photos repeated over & over & over! Why? Not really sure – you just learn to kind of skip/skim over them. If you have some extra time give Pinterest a try – I’m sure there’s something on there you would find interesting! (even recipes!)

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

Hotel Rice Pudding

1/4 C. (1/2 stick) butter
1/2 C. sugar
3 eggs
1/2 tsp. cinnamon
1/2 tsp. salt
1 pint sour cream
1 C. raisins
1/3 C. chopped maraschino
cherries
3 C. cooked long or whole-
grain rice (not instant)

Preheat oven 350 degrees F.
spray a 1 1/2 quart casserole
dish with nonstick spray. In
large bowl cream butter &
sugar. Using elec. mixer, beat
in eggs, one-at-a-time. Add
remaining ingredients & mix
well. Pour mixture into
prepared dish & bake 45-50
minutes until center is set.
Serves 8

(recipe: mrfood.com)
——————————-

Bacon & Egg Macaroni Salad

1 lb. elbow macaroni
8 hard cooked eggs, chopped
1/2 lb. bacon, cooked/crumbled
1 C. chopped celery
1/2 C. finely chopped red onion
2 C. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

Cook macaroni accordg. to pkg.
directions; drain/rinse & let cool.
Place cooled macaroni in large
bowl; add remaining ingredients &
mix well. Cover & refrigerate at
least 1 hour before serving.
Serves 10

(recipe: mrfood.com)
———————————–

Crockpot Chicken & Mushrooms

1 1/2 lb. chicken
2 T. oil
1 (16 oz) pkg. crimini mushrooms,
sliced
1 yellow onion, sliced
2 cloves garlic, minced
salt/pepper, to taste
1/4 C. fresh parsley, chopped
1 1/2 C. chicken broth
2 T. cornstarch

Cooked rice or pasta

In medium skillet add oil & chicken; cook
on medium-high heat & sear until brown;
flip & brown on other side. Place in crockpot.
In same skillet add onion & saute until
tender; put in crockpot. Place mushrooms,
garlic, & parsley in an even layer over chicken;
pour in broth & add salt/pepper. Cover &
cook on Low 4 hours. Remove chicken &
add cornstarch to juices & mushrooms in
crockpot. Whisk until smooth then return
chicken to crockpot. Cover & cook until
gravy is thick, about 20 minutes. Serve
over cooked rice or pasta.
Serves 4-6

(recipe: 12tomatoes.com)
———————–

Crockpot Garlic/Lemon/Butter
Artichokes

6 qt. or larger crockpot

3 medium artichokes (or 2 large)
salt
pepper
2 cloves garlic, minced
1/2 lemon
1/4 C. butter
1 C. water

Cut bottoms off artichokes so they
sit flat; cut very tops off (about
half inch). If you have trouble
getting the chokes to fit, peel off
a few of the outer leaves; place
them in crockpot. Sprinkle salt/pepper
then add garlic. Squeeze lemon
juice over them. Cut butter into
slices & place on top. Add water
to bottom of crockpot. Cover &
cook on High 3 1/2 hours without
opening lid during cooking time.
Serve with melted butter (or
mayonnaise, if that’s your thing)
Serves 8

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

BLT Panzanella (Bread) Salad

1 lb. bacon
1 T. olive oil
1/2 loaf French or Italian bread,
cut into 1-inch squares
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 C. chopped romaine lettuce
4 C. chopped iceberg lettuce
1 C. fresh basil leaves
2 large tomatoes, cored/cut ito
bite-sized pieces

Dressing:
2 T. fresh lemon juice
zest from 1/4 lemon
1 tsp. Dijon mustard
1 tsp. whole grain mustard
1 T. mayonnaise
1 T. sour cream (or creme fraiche)
1/2 tsp. honey
few drops sriracha or other hot sauce
1/4 tsp. salt
few grinds fresh ground black pepper
2 T. bacon fat
3 T. olive oil
1 T. basil, finely chopped

Cut bacon into 4 pieces each;
cook until crisp in large skillet.
Drain on paper towels & reserve
1 T. in pan & 2 more for dressing –
total of 3 T. reserved.
Add oil to 1 T. bacon fat in skillet &
heat to medium high. Add bread,
salt & pepper – toss continuously
until toasted on all sides, about
10 minutes.
Cut romaine & iceberg lettuces into
bite-sized pieces – place in large bowl.
Add whole basil leaves, tomatoes,
cooked bacon & toasted bread – toss.

Dressing:
Place all dressing ingredients (except
bacon fat, oil & basil) into a blender –
blend & slowly add bacon fat & olive
oil. Toss in basil & pulse a few times
to combine. Serve dressing drizzled over
salad & tossed to coat – or on side, if
desired.
Serves 4-6

(recipe: afamilyfeast.com)
—————————–

Cantonese Orange Ribs
(oven & crockpot methods)

1 slab meaty pork baby back
ribs, cut into serving pieces

Glaze: (for both methods)
1 C. orange marmalade
3/4 C. water
1/3 C. soy sauce
2 cloves garlic, minced
1 tsp. grated fresh ginger

OVEN directions:
Preheat oven 450 degrees F.
Place ribs, meaty side down, in
a shallow roasting pan. Roast
30 minutes; drain fat. Turn
ribs meaty-sides up, reduce
oven temp. to 350 degrees &
continue roasting (uncovered)
60 minutes longer.
=========
CROCKPOT directions:
Place ribs in a 5-7 qt. crockpot.
Add 1 C. water & 1 T. soy sauce.
Cook on Low 6-8 hours.

Glaze:
 Place all glaze ingredients in a
small saucepan; bring to boil
over high heat. Reduce heat
to medium-low & reduce by
50% (should be like thick syrup).
Heat a gas grill OR broiler on
High heat. Generously glaze ribs
with glaze. Grill each side
approximately 5 minutes –
watch them carefully so they
don’t burn – just get bubbly
on the surface & slightly crisp.
Serves 4

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

Pecan Pie Bars

Crust:
1 1/4 C. (2 1/2 sticks) unsalted
butter, room temp.
6 T. granulated sugar
2 large eggs
1 1/2 tsp. vanilla
2 1/4 C. flour
1/4 tsp. baking powder
1/8 tsp. salt

Topping:
2 sticks unsalted butter
1/2 C. light corn syrup
1 1/2 C. light brown sugar, packed
2 T. heavy cream
1 lb. pecans, chopped

Preheat oven 350 degrees F.

Crust:

Beat butter & gran. sugar in bowl
of elec. mixer fitted with a paddle
attachment until light, about 3
minutes. Add eggs & vanilla; mix
well. Sift together flour, baking
powder & salt. Mix dry ingredients
into batter with mixer on Low
speed just until combined. Press
dough evenly into ungreased
9 X 13 inch baking sheet,
making an edge around edge like
you would a pie crust. (It will be
very sticky; sprinkle dough &
your hands lightly with flour)
Bake 15 minutes until crust is
set but not browned; let cool.

Topping:

Combine butter, corn syrup &
brown sugar in large, heavy-
bottomed saucepan. Cook over
Low heat until butter is melted,
using a wooden spoon to stir.
Raise heat & boil 3 minutes;
remove from heat. Stir in heavy
cream & nuts; pour over crust,
trying not to get the filling
between the crust & pan. Bake
25-30 minutes until filling is set.
Remove from oven & allow to cool.
Wrap in plastic wrap & refrigerate
until cold. Cut into bars & serve.
Serves 18

(recipe: theslowroastedItalian.com)

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

Today is another busy day so I’m taking
a little time to relax here on my computer
as well as knitting a few rows on both
baby blankets. Among my purchases at
WalMart yesterday were two very large
balls of yarn: one a bright, cheery
yellow and a bright blue – sometimes
it’s hard for me to CURB my desire to
start another project when I see a really
cute pattern or nice baby yarn. Ah, the
‘fun’ of being a bit ADHD (Attention
Deficit Hyperactivity Disorder) – No,
I don’t actually have ADHD (my middle
son does) – basically you get easily
distracted by almost anything! I’m not
that bad, but when it comes to yarns,
knitting & new patterns – I’m there!

Hope you’re having a GREAT day!

Hugs;

Pammie

Out ‘Shoppin’! (or – subtitle: I LOVE A GOOD BARGAIN!)

Today found me out & about – first trip was to the Salvation Army looking for a chest of drawers for middle son. Didn’t find one BUT found two very nice long ‘church’ skirts ( 99 cents each!), some yarn (of course) and three very lovely hand knit baby blankets (each around $3.99). I have learned to search for these (if they’re a good price and in almost new condition) – they get added to the many blankets & items we donate to the Detroit Veteran’s Baby Shower in September. For $3.99 I couldn’t MAKE one so these were a really good find. Next was WalMart (no, I don’t shop there often but when I do…look out!). Best deal? a VERY large black forest ham/Swiss cheese/lettuce sub sandwich for $3.29! Why so low a price? It was made yesterday – normal price: $4.99! It was large enough for me to have a quarter of it and husband had the rest – VERY big lunch and very reasonable, too!

Tomorrow night is my special needs group’s last Gym Night until Fall – we’re doing Bingo. Our kids love this as we have small prizes for winning (and, of course, enough for everyone to win at least one thing). Some of the other leaders have already found some nice small items so it was my turn. Let me tell ya – trying to find something small & reasonably price for a GUY is not easy! I ended up buying four key chains that have foam ‘floats’ on them (in case you drop them in the water when boating or swimming) – weird, I know – but I was desperate! Bought 2 big boxes of the ‘theater candy’ (99 cents each) – I kind of gave up. I’m pretty sure there will also be individual bags of chips as prizes, so we’ll be ‘good’.

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

Chocolate Caramel Poke Cake

1 box chocolate cake mix
3 eggs
1 1/3 C. milk
1/2 C. (1 stick) butter, melted
2 C. chocolate chips
1 C. caramel sauce
1/2 C. (from a can of vanilla
prepared frosting)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In bowl beat dry
cake mix, milk, eggs & melted
butter until fully combined & smooth;
pour batter into prepared dish.
Sprinkle top of batter with chocolate
chips & press them down slightly.
Bake 30-35 minutes until a toothpick
inserted into cake comes out clean.
Let cake cool 30 minutes.
Spray  long fork tines with nonstick
spray: using fork, poke holes all over
top of cake. Pour caramel sauce on
top. Let cake stand 1 hour to allow
caramel to soak into cake. Microwave
prepared frosting about 15-30 seconds
until it is thinned out & easy to drizzle.
Drizzle frosting on top of cake before
serving. Serves 12-15
Store leftovers, covered, in refrigerator

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

Bacon/Cheeseburger Casserole

1 uncooked pie crust
1 lb. ground beef
1 onion, chopped
5 slices bacon, chopped
1/3 C. panko bread crumbs
1 tsp. yellow mustard
3 T. BBQ sauce
1 T. ketchup
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
2 C. shredded Cheddar cheese
1 egg
1/4 C. milk

Preheat oven 400 degrees F.
Brown ground beef, onion & bacon
until no pink remains; drain well.
Remove from heat & stir in bread
crumbs, mustard, BBQ sauce, ketchup,
Worc. sauce & pepper – place mixture
into pie crust. In small bowl combine
cheese, milk & egg – spread over
meat mixture. Cover edges of pie
crust with foil (or a pie shield) to
prevent over browning of crust edges.
Bake 15 minutes, remove foil & bake
an additional 15 minutes.

NOTE: you can also add diced pickles
to the dish, omit them or serve them
on the side.

(recipe: tasteerecipe.com)
———————————

Greek Pasta Salad

1 (12 – 16 oz) box curly pasta
(radiatore or ruffles)
1 (10 oz) bag fresh spinach,
rinsed/drained/coarsely chopped
1/2 lb. (8 oz) feta cheese, crumbled
1 pint cherry tomatoes, sliced in half
1/2 C. pitted Kalamata olives, drained
1 C. bottled Greek salad dressing
1/4 tsp. salt
1/4 tsp. black pepper

Cook pasta accordg. to pkg. directions;
drain, rinse & drain again. In large bowl
combine remaining ingredients; add
pasta & toss gently until evenly coated.
Serve or refrigerate until ready to
serve. Serves 8

(recipe: mrfood.com)
———————————
Hawaiian Party Salad

8 oz. elbow macaroni, cooked/
rinsed in cold water
1 (20 oz) can pineapple chunks,
drained (reserve 1/4 C. juice)
2 C. cooked/cubed ham
1/2 C. shredded carrot
2 green onions, thinly sliced
1/2 C. mayonnaise
1/4 C. sour cream
1 T. apple cider vinegar
1 T. sugar
1/2 tsp. salt

In large bowl combine cooked
macaroni, pineapple chunks, ham,
carrots & onions. In small bowl
whisk reserved juice, mayonnaise,
sour cream, vinegar, sugar & salt –
pour over pasta mixture & mix
until evenly coated. Serve or chill
until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

Crockpot Green Beans

4 (14.5 oz, ea) cans green beans,
rinsed/drained
8 slices thick-cut bacon, cooked/
crumbled (reserve 2 T. drippings)
1/2 yellow onion, finely chopped
1/2 C. ketchup
1/3 C. brown sugar, packed
1/3 C. BBQ sauce
1/4 C. honey
1 T. Worcestershire sauce
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
kosher salt/black pepper, to taste

In large bowl combine ketchup, brown
sugar, BBQ sauce, honey. Wors. sauce &
cayenne until combined – season with
salt/pepper. Heat 2 T. reserved
bacon drippings in large pan or skillet
over medium-high heat. Saute onions
until softened & translucent – season
with salt/pepper & red pepper flakes –
remove from heat. Spray crockpot
insides with nonstick spray; place green beans
& onions (including remaining bacon
grease) in crockpot. Pour BBQ/ketchup
mixture over beans. Mix together then
top with crumbled bacon. Cover & cook
on High 2-3 hours or Low 4-5 hours.
Serves 6-8

(recipe: 12tomatoes.com)
———————

Sweet Honey-Mustard Chicken
(crockpot & freezer meal)

4 chicken breasts (or 10-12 thighs)
1 large onion, diced
4 cloves garlic, minced
1 C. Dijon mustard
1 1/2 C. honey
1/4 C. (4 T.) butter
2 sprigs fresh rosemary
salt/pepper, to taste

Crockpot:
Spray insides of crockpot with nonstick
spray. Place all ingredients in crockpot.
Cover & cook on High 3-4 hours or
5-6 on Low. Remove rosemary sprigs
(discard) & shred chicken. Place chicken
back in crockpot – stir.
Serve over buttered rice, mashed
potatoes or noodles.

Freezer Meal:
Combine all ingredients & place in
freezer ziplock bag; label & freeze flat.
The day before you plan to cook, place
in fridge to thaw overnight. Next day
follow above directions for crockpot
cooking.

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

Simple Caesar Salad for a Crowd

2 bags romaine lettuce
2 bunches green onions, sliced
1 C. shredded Parmesan cheese
1/2 bottle (good quality) Caesar
salad dressing
(toasted croutons, if desired)

Place both bags lettuce in large
salad bowl. Scatter sliced green
onions on top & sprinkle Parm.
cheese on top – toss well.
Drizzle salad dressing, a little
at a time, over mixture & toss
well as you add dressing.
Sprinkle a little more Parm.
cheese on top (& add croutons,
if using).

(recipe: lifeinmyemptynest.blogspot)
—————————-

Triple Chocolate Punch Bowl Cake


Cake:
1 1/2 C. hot brewed coffee
4 oz. semi-sweet chocolate
(finely chopped – or use chips)
3 large eggs
3/4 C. vegetable oil
1 1/2 C. buttermilk*
3/4 tsp. vanilla
3 c. granulated sugar
2 1/2 C. flour
1 1/2 C. cocoa powder (regular,
not Dutch)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 tsp. salt

Pudding:
2 (3.4 oz, ea) boxes instant
chocolate pudding mix
3 C. milk
1 C. cream

Whipped Cream topping:
2 C. heavy whipping cream
6-8 T. powdered sugar
1 tsp. vanilla
(fresh berries – optional)

CAKE:
Preheat oven 300 degrees F.
Place chocolate in heat-proof bowl;
pour hot coffee over chocolate & let
stand, stirring occasionally, until
chocolate is melted. Beat eggs (using
elec. mixer) until thick & lemon-colored.
Slowly add oil to eggs, then slowly add
buttermilk – then vanilla. Add chocolate
mixture slowly & beat until well combined.
In another bowl, sift sugar, flour, cocoa, soda,
powder & salt – add gradually to liquids &
beat on medium speed just until combined.
Spray 8 or 9″ baking pans with nonstick spray.
Pour batter into pans & bake 40-60 minutes
(until center is set – do not overbake).

PUDDING:
Place pudding mix, milk & cream in large bowl
& whisk until mix is totally dissolved, 2-3
minutes. Chill until ready to assemble cake.

WHIPPED CREAM:
Place all ingredients in stand mixer with
attachment & beat until firm peaks form.
(NOTE: the amount of powdered sugar just
depends on personal preference)
——————-
TO ASSEMBLE:
Break up baked cake into bite-sized pieces.
Place about 1/3 of cake in bottom of large
punch bowl or trifle bowl. Add 1/3 of pudding
(in even layer) then 1/3 of whipped cream (evenly).
Repeat these steps 2 times, ending with whipped
cream. Top with fresh berries, if desired.
Refrigerate until ready to serve. Serves 16

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 2-Cup measuring cup. Pour in enough
milk to read 1 1/2 Cups. Stir then let
set 5 minutes – now you have 1 1/2 C.
buttermilk!

(recipe: neighborfoodblog.com)

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

My ‘car saga’ yesterday worked out, finally –
they were able to finish all the work by 4:45 p.m.;
by then my husband was home & could drive me
back to the dealership. I was able to leave there &
make it to my special needs group a little early.

Thanks for your suggestions/ideas on
how to fix my car! You know me & my
ability to ‘pick up people’? While sitting
in the dealership waiting room a lady
came over & asked what I was knitting
so I explained about the charity baby
blankets. She mentioned she belongs
to a group in a nearby city that provides
clothing for needy families; the one thing
they don’t seem to be able to get is:
BABY HATS … you guessed it, she asked
for my business card and was interested
in whether I would be able to knit some
for their group. (You know me & a good
cause – guess I’ll be switching ‘gears’ for
awhile & knitting baby hats for them.
I think I’m not the only one knitting baby
hats for our local hospital so they can
be put on hold for awhile. Hey – IF I can
fill a need for a good cause – I’m there.

I’m truly grateful for air conditioning as the weather
has turned really hot (in the high 80’s/90’s).

Gas prices are now down to $2.26/9 – dropped
another 3 cents – YAY!

I’m sitting here enjoying my ‘off day’ from
babysitting & other appointments; feels
nice to know that I don’t have to GO anywhere
later on. Dinner is Enchiladas – easy & lasts
more than one meal – YAY!

Have a GREAT Day!

Hugs;

Pammie

Time to ENJOY LIFE!

It’s looking like another beautiful day here – in the mid 70’s & sunny! So far this week my babysitting has been rather easy (I say that quietly – I’m happy with seeing the little guy but rather enjoy a LITTLE sitting rather than 8+ hour days, back to back). The other grandfather is currently in the hospital as of Saturday – they think he had another stroke but can find no signs of it so they’re running tests. I feel really bad for the grandmother & daughter (my oldest son’s girlfriend & Mom to the baby) – they have enough stress in their lives so this just added more. Grandfather has had a history of strokes and has been losing weight (15 lb. in a little over a month) so they think he also has a slow bleed somewhere, hence why they’re keeping him at the hospital for testing. I only babysat Tuesday 2:30 – 5, so that was easy and the baby was in a great mood. Tuesday was Knit/Crochet Night, last night was special needs group. THIS SATURDAY the knit group talked me into arranging something new for us; this Saturday is NATIONAL KNIT IN PUBLIC DAY! We’re going to meet on Panera Bread’s patio at 10 a.m. and just do what we all love – KNIT (and I included our crocheters, too). Not sure just how many we’ll have (I’m guessing maybe 3?) and I’m not planning on staying long (maybe an hour?) but it’s all open-ended, so we’ll see. Currently still plodding ahead with the blue ‘Tassel stitch’ baby blanket and started another multi-color blue/white/lime green blanket in the stitch I did last (It’s from the Linus Project – another charity that collects blankets and, NO-I only borrowed their pattern, not joining another charity project group – that would be a little too much for me). I’m ‘trying’ to get my knit items delivered – need to take 40 baby hats to local hospital and about 5-6 blankets to Crisis Pregnancy Center’s mobile unit (they are a little hard to coordinate delivery times for – they are a mobile unit that travels all over; we’re looking at next week some time).

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

Hawaiian Cheesecake Salad

8 oz. cream cheese
1 (3.4 oz) pkg. instant cheesecake
pudding mix (unprepared)
1 C. International Delight French
Vanilla (coffee) Creamer
1 lb. strawberries, hulled/sliced
4 mandarin oranges, peeled/
sectioned
1 (20 oz) can pineapple tidbits,
drained
3 kiwi, peeled/cut into half moons
2 mangoes, cut into bite-sized
chunks
1 banana, cut into circles
juice of 1/2 lemon

In medium (tall) bowl-poster
uses 8 C measuring cup) using
elec. mixer, whip cream cheese
until smooth. Add dry pudding
mix – beat until well combined.
With mixer on Low, slowly add
creamer to cream cheese mix –
about a tablespoon at a time –
mix until it becomes smooth &
all of creamer has been combined
into cream cheese – repeat until
all creamer has been used – whip
until smooth. In large bowl,
combine strawberries, oranges, pine-
apple, kiwi & mango. Add cheese-
cake mixture to fruit & gently
fold together. In small bowl combine
banana & lemon juice – toss until
well coated, draining any excell
lemon juice. Gently fold banana
into cheesecake salad. Chill until
ready to serve or serve immediately.
Serves 16

NOTE: Do not pour all of creamer into
cream cheese mixture at once – it will
get clumpy & no matter how long you
beat it, it will stay that way.

Recipe can be made ahead: Prepare
cheesecake mixture & refrigerate in
bowl. Mix all of fruit in large bowl &
refrigerate. Before serving, drain any
excess liquid from fruit then fold into
cheesecake mixture.

(recipe: theslowroasteditalian.com)
———————————

Asiago Chicken Pasta w/Sun-dried
Tomatoes & Spinach

1/3 C. sun-dried tomatoes (with oil)
2 T.) (comes in a jar)
1 lb. chicken breasts, sliced in half &
chopped
3 cloves garlic, minced
salt
paprika
1 C. Half & Half
1/4 tsp. salt
1 C. asiago cheese, grated
8 oz. box penne pasta
2 C. fresh spinach leaves

If sun-dried tomatoes are too big,
chop into smaller bites. Heat 2 T.
olive oil with tomatoes & garlic in
skillet over medium heat. Add
chopped chicken – generously
season chicken in skillet with salt &
paprika – cook until chicken is cooked
through completely. To skillet add 1 C.
Half & Half & 1/4 tsp. salt – bring to boil.
Add grated Asiago cheese & stir about
30 seconds to melt cheese. Reduce heat
to simmer & continue stirring to make
sure all cheese melts. If sauce is too thick,
add another 1/3 C. Half & Half & stir.
Taste sauce – add more salt, if needed. Cook
pasta accordg. to pkg. directions – drain/
rinse. Add past to sauce. Add spinach & mix
well. On Low simmer, cover with lid & let
pasta sit to allow spinach to wilt. After
spinach has wilted, stir everything together
to combine – taste & adjust seasonings if
needed. Serves 4

(recipe: yummly.co)
—————————————-

Taco-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1/2 C. mild salsa
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt, to taste
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1 (4 oz.) can tomato sauce
1/4 C. water
1/2 C. Mexican-blend shredded
cheese
1/4 C. chopped scallions or cilantro,
for topping

Bring large pot of salted water to
boil.
Preheat oven 400 degrees F.
Place 1/4 C. salsa in bottom of
large baking dish. Using a small
spoon or melon baller, hollow out
centers of zucchini halves, leaving
1/4 inch thick shell on each. Chop
scooped out flesh into small pieces
& set aside 3/4 C.  to add to taco
filling (squeeze excess water out
using a paper towel) – discard
rest of flesh or using in another
recipe. Drop zuccini halves in
boiling water & cook 1 minute –
remove from water. Brown turkey
in large skillet, breaking up pieces
while cooking; when meat is no
longer pink, add spices & stir well.
Add onion, bell pepper, reserved
zucchini flesh, tomato sauce & water-
stir then cover & simmer on Low
20  minutes. Using a spoon, fill
hollowed zucchini ‘boats’, dividing
filling equally, about 1/3 C. per
half, pressing mixture into boats
firmly. Top each with 1 T. shredded
cheese. Cover with foil & bake 35
minutes until cheese melts &
zucchinis are cooked through. Top
with scallions & serve with salsa
on the side. Serves 4

(recipe: skinnytaste.com)
——————————
Garlicky Shrimp Alfredo Bake

10 oz. penne pasta
3 T. butter, divided
3 cloves garlic, minced
1 lb. medium or large shrimp,
peeled/deveined
3 T. chopped fresh parsley, divided
2 T. flour
3/4 C. milk
1/4 C. chicken broth
1 C. shredded mozzarella cheese,
divided
1/4 C. plus 2 T. freshly grated
Parmesan cheese, divided
fresh ground black pepper
2 large tomatoes, chopped (about 1 C.)

Preheat oven 350 degrees F.
In large pot salted water cook pasta
accordg. to pkg. directions for al dente;
drain & return to pot. In large oven-
proof skillet over medium heat, melt
1 T. butter; add garlic, shrimp & 2 T.
parsley – season with salt. Cook until
shrimp is pink & no longer opaque,
2 minutes per side. Transfer shrimp
to a plate (keep juices in skillet)
Add remaining 2 T. butter to skillet
& let melt; add flour & whisk until
golden, 1-2 minutes. Add milk &
chicken broth – bring to simmer.
Stir in 3/4 C. mozzarella & 1/4 C.
Parmesan cheese until creamy –
season with salt/pepper. Return
shrimp to skillet; add tomatoes &
cooked pasta – toss until combined.
(add more milk if mixture is too
thick). Sprinkle with remaining
1/4 C. mozzarella & 2 T. Parmesan
& bake until melty, 5-7 minutes.
Place under broiler 2-3 minutes
until top is golden (watch carefully
so it doesn’t burn). Garnish with
remaining T. parsley & serve.
Serves 4

(recipe: delish.com)
——————————-

Farmers Market Summer Crockpot Stew


1 (2 lb.) beef chuck roast, cut into
1/2 inch cubes
1/3 C. flour
3 T. olive oil
2 C. sliced carrots
3 ribs celery, diced
3 C. russet potatoes, diced into 1/2
inch pieces
1 large onion, roughly chopped
4 cloves garlic, minced
1 (28 oz) can diced tomatoes
4 C. water
1 T. balsamic vinegar
1 tsp. Italian seasoning
2 T. minced fresh parsley
salt/pepper, to taste

In large bowl combine beef cubes & flour,
mixing well to coat. In medium saucepan
over medium-high heat, saute beef in oil,
stirring occasionally until beef is slightly
browned, 5-10 minutes (beef will not be
entirely cooked). Place beef in crockpot;
add carrots, celery, potatoes, onion, garlic,
tomatoes, water, vinegar & seasonings –
stir to combine. Cover & cook on Low
5-6 hours. Season with salt/pepper before
serving. Serves 8-10

NOTE: Stew will keep, refrigerated, up
to 4 days

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

Loaded Macaroni Salad


8 oz. shell macaroni
4 eggs, hard-boiled/chopped
4 sweet pickles, chopped
2 oz. pimento, diced
6 oz. black olives, sliced
1 medium onion, chopped
3 T. balsamic vinegar
1 C. mayonnaise
1 tsp. seasoned salt
1/2 tsp. pepper
1 T. Dijon mustard
1/4 tsp. paprika

Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Place cooked macaroni
in large bowl with eggs, pickles,
olives, pimentos & onion. In small
bowl mix vinegar, mayonnaise, salt/
pepper, paprika & mustard – pour
over macaroni mixture & mix
thoroughly. Chill at least 1 hour
before serving.

(recipe: recipelion.com)
———————————-

Chicken Alfredo Roll Ups

9 lasagna noodles
1 (14.5 oz) jar Garlic Alfredo
sauce
1 lb. cooked, shredded chicken
1/2 tsp. oregano
1 tsp. garlic salt
2 C. shredded Mozzarella cheese

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. Pour 1/2 C. Alfredo
sauce on bottom of pan & spread
out. Cook lasagna noodles until
al dente (do not over cook them
as they will be baked, also). Drain
& rinse noodles with cold water.
While they are cooking mix 1 C.
Alfredo sauce, 1 C. Mozz. cheese,
chicken, garlic salt & oregano in
a bowl. Lay out cooked noodles &
blot water off with paper towel.
Spread 1/9 of chicken mixture on
a noodle – roll up  & place, seam
sides down in pan – repeat with
remaining noodles & sauce. Pour
rest of Alfredo sauce on top &
top with remaining cheese. Bake
30 minutes. Serves 4-5

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

Mini Muffin Tin Lasagnas
(appetizer)

1 large egg, lightly beaten
1 (15 oz) carton ricotta cheese
2 C. shredded Italian cheese blend,
divided
1 T. olive oil
24 wonton wrappers*
1 (24 oz) jar garden-style pasta
sauce
minced fresh parsley (optional)

Preheat oven 375 degrees F.
In bowl mix egg, ricotta cheese &
1 1/4 C. Italian cheese blend.
Generously grease 12 muffin cups
with oil; line each with a wonton
wrapper. Fill each with 1 T. ricotta
mixture & 1 1/2 T. pasta sauce. Top
each with a second wrapper, rotating
corners & pressing down centers.
Repeat ricotta & sauce layers. Sprinkle
tops with remaining cheese blend. Bake
20-25 minutes until cheese has melted.
If desired, sprinkle tops with parsley.
Makes 6 servings.

*You can find wonton wrappers in most
grocery stores in the refrigerated section
of the vegetable/fruit aisle

(recipe: tasteofhome.com)
——————————–

Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil (poster used vegetable)

Frosting:
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with
juice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In large bowl
combine cake mix, eggs, oil &
crushed pineapple with juice;
mix well & pour into prepared
pan. Bake 25-30 minutes until
a toothpick inserted into center
of cake comes out clean. Allow
to cool completely on wire rack.
In medium bowl fold Cool Whip,
pudding mix & crushed pineapple;
spread over top of cooled cake.

NOTE: Poster reserves a small
amount of pineapple to sprinkle
on top of frosting at the end

(recipe: belleofthekitchen.com)

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

Not much else new around here, gas
prices are staying the same ($2.49/9).

Hope you are enjoying a lovely day –

Hugs;

Pammie

Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

===========

Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

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

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

(recipe: 77easyrecipes.com)
——————————-

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

(recipe: 77easyrecipes.com)
——————————

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie

and a Happy Tuesday to you, too!

Sorry I’ve been absent & not posted – no good reason other than being busy! Babysat youngest grandson yesterday for 5 1/2 hours; for the most part it was easy – got some knitting done. I’ve started a new (to me) pattern called Tassel stitch; it’s 8 rows for one pattern and I’ve decided it will make a good baby boy blanket, doing it in medium blue yarn. Am also babysitting for a few hours tomorrow – I’ll be pretty good at this by the time I’m done, right?

He’s officially 2 months old now!

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

Lemon Lush

Bottom Pecan Layer:
2 C. flour
1 C. butter, melted/cooled
1/2 C. finely chopped pecans*
1/4 C. granulated sugar

Lemon Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese,
softened to room temp.
1 C. granulated sugar
1-2 T. fresh squeezed lemon juice

Lemon Pudding Layer:
2 (3.4 oz, ea) pkgs. instant lemon
pudding mix
1 1/2 C. milk

Topping:
1 (8 oz) tub Cool Whip, thawed
(or you can use the same amount
of whipped cream)
zest of 1/2 lemon
(optional: sprinkle finely chopped
pecans on top OR thinly sliced
lemon quarters arranged on top)

Preheat oven 350 degrees F.
In large bowl combine flour, melted/
cooled butter, ground pecans & 1/4
C. sugar – press into bottom of 9 X 13″
baking pan & bake 20-25 minutes until
golden brown. Allow to cool completely
before adding any layers.
Using an elec. mixer, combine cream
cheese, 1 C. sugar, 1-2 T. fresh lemon
juice – mixture should be even & smooth;
spread evenly on top of baked/cooled
bottom crust.
In large bowl whisk milk & instant pudding
mix until set (4-5 minutes); spread evenly
on top of cream cheese layer.
Spread thawed Cool Whip on top of
pudding layer & add lemon zest and/or
finely chopped pecans. Refrigerate 1 hour
to set before serving. Serves 6-8

NOTE: You can freeze it overnight for more
defined slices. Do NOT freeze if you substitute
whipped cream – it might not hold up like
Cool Whip. Make sure you use a sharp knife
when cutting if it’s frozen.

*you can put them in a food processor to
pulse, also

(recipe: amandascookin.com)
———————–

Crockpot Ham & Bean Soup
(overnight recipe)

1 lb. mixed dried beans
ham bone
1 1/2 C. cooked, cubed ham
1 large onion, chopped
3/4 C. chopped celery
3/4 C. carrots, sliced or chopped
2 T. fresh parsley, chopped
6 C. water
2 T. Worcestershire sauce
1 bay leaf
1 tsp. ground mustard
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (2-4 T)
1 (15 oz) can diced tomatoes
1 C. tomato juice

Place beans in large bowl & cover
with 6 C. water – soak overnight/
drain liquid. Add beans, ham bone,
ham, onion, celery, carrots, parsley,
water, Worc. sauce, bay leaf, ground
mustard, chili powder, salt/pepper to
crockpot. Cover & cook on Low 8-10
hours or High 5-6 hours. Combine
lemon juice, tomatoes & tomato
juice – stir into soup. Remove bay
leaf & ham bone before serving.
Serves 10

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

Ham & Cheese Puff
(brunch, lunch or dinner)
OVERNIGHT recipe

2 (1 lb, each) loaves Italian
bread, cut into 1-inch cubes
6 C. cubed, fully cooked ham
1 1/2 lb. Monterey Jack or
Muenster cheese, cuted
1 medium onion, chopped
1/4 C. butter
16 large eggs
7 C. milk
1/2 C. prepared mustard

Toss bread, ham & cheese in a
LARGE bowl then divide between
2 greased 9 X 13″ baking dishes.
In a skillet saute onion in butter
until tender; transfer to a bowl.
Add eggs, milk & mustard; mix
well then pour over bread
mixture. Cover & refrigerate
overnight

Remove from fridge 30 minutes
before baking.
Preheat oven 350 degrees F.
Bake, uncovered, 55-65 minutes
until a knife inserted near center
comes out clean. Serve immediately.
Makes 24-30 servings

(recipe: tasteofhome.com)
——————————–

Nanny’s Parmesan Mashed Potatoes

5 lb. potatoes, peeled/cut into
1″ pieces
3/4 C. butter, softened
3/4 C. sour cream
1/2 C. grated Parmesan cheese
1 1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. pepper
3/4 – 1 C. milk, warmed
2 T. minced fresh parsley

Place potatoes in a 6-qt. stockpot;
add water to cover & bring to boil.
Reduce heat; cook, uncovered,
10-15 minutes until tender. Drain;
return potatoes to pot & stir over
Low heat 1 minute to dry. Coarsely
mash potatoes, gradually adding
butter, sour cream, cheese, seasonings
& enough milk to reach desired
consistency. Stir in parsley.
Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
———————————-
Granny’s Vegetable Salad
(overnight recipe)

3/4 C. white vinegar
1/2 C. vegetable or olive oil
1 C. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 (15 oz) can small green peas,
drained
1 (14.5 oz) can French-style
green beans, drained
2 (11 oz, ea) cans sweet or
shoepeg corn, drained
1 C. diced celery
1 C. diced bell pepper
1 C. diced onion
1 (2 oz) jar diced pimientos,
drained

Combine vinegar, oil, sugar, salt
& pepper in small saucepan;
bring just to a boil over medium-
high heat, stirring constantly
until sugar dissolves. Remove
from heat & allow to cool.
Combined remaining ingredients
in large bowl & pour vinegar
mixture over all, stirring to coat.
Cover & chill 8 hours until
thoroughly chilled. Serve with a
slotted spoon.

(recipe: southernplate.com)
———————————
Sweet & Sour Green Beans

6-7 slices bacon
1/2 onion, chopped
1 (32 oz) pkg. frozen French-style
green beans (or other green beans)
2 T. vinegar
2 T. granulated sugar
salt/pepper, to taste

Cut bacon into 1-inch segments;
place in skillet with onion & cook
over medium heat until browned;
stirring often; remove to a plate.
Add beans to skillet & continue
cooking over medium heat until
they are desired tenderness;
add vinegar & sugar – stir. Add
bacon & onions to skillet & let
simmer a few minutes, stirring
often. Add salt/pepper, to taste
& serve warm.

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

(Lower fat) Buttermilk Oven-
Fried Chicken

8 bone-in chicken pieces (thighs,
drumsticks, breasts or a mix)-skin
can be removed before preparation,
if desired
1 T. oil*

Buttermilk Dip:
1 C. buttermilk**
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. hot sauce (optional)

Coating:
2 C. flour
1 T. kosher salt
1 T. paprika (smoked is best)
1/2 tsp. black pepper
1 T. garlic powder
2 tsp. onion powder
1 tsp. sugar

*Oils: canola, peanut or vegetable –
avoid olive oil due to it’s smoking
point

Place oil in large baking sheet (15 X 10
jelly roll pan works well) or large baking
pan (metal roasting works well, too).
Place pan in oven & heat to 350 degrees F.

Whisk all buttermilk dip ingredients in large
bowl; mix all coating ingredients in another
large bowl. Dip chicken into buttermilk then
into coating mixture – again, dip piece in
buttermilk & coating mixture – place chicken,
skin sides down on hot baking sheet. Bake
25 minutes. Turn chicken over & bake another
20 minutes. Serves 4-8

** If you do not have Buttermilk:
In a 2-cup measuring cup pour 1 T.
lemon juice or vinegar – pour milk
into cup to the 1-cup mark & stir
with a fork. Let stand 5 minutes &
you now have 1 cup buttermilk

NOTE: To prevent flour from getting gloppy
from the dipping, only add enough to coat
a few pieces then add more for next batch.
Poster also adds: she uses an oblong pan for
flour dip because it gives you space to roll
the chicken in the coating

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

Quick (Ravioli) Lasagna

1 (20 oz) bag frozen ravioli, any flavor
1 1/4 C. spaghetti sauce
1 (8 oz) pkg. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Spray an 8 X 8″ baking dish with
nonstick spray. Spoon about 1/4 C.
spaghetti sauce on bottom of dish;
add a layer of ravioli on top &
sprinkle with half mozzarella cheese.
Repeat layers, finishing with mozzarella
on top. Sprinkle top with Parmesan
cheese. Cover & bake 30 minutes.
Uncover & bake an additional 10
minutes until cheese is bubbling.
Let stand 10 minute before cutting.
Serves 4-6

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

Apple Brownies

3 large sweet apples, peeled/
cored & chopped (2 1/2 – 3 cups)
1 1/4 C. flour
1 C. sugar
1/4 C. orange juice
12 T. unsalted butter, room
temp.
1 large egg
1 T. lemon juice
1 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg

Place chopped apples in large bowl
& pour lemon juice over – toss to
coat fully.
Preheat oven 350 degrees F.
Lightly spray 8 X 11″ baking dish
using nonstick spray (or butter).
In medium bowl whisk flour,
cinnamon, baking powder, salt &
nutmeg. In another large bowl or
mixer cream butter & sugar until
fluffy & lightened in color. Mix
in egg & vanilla until incorporated;
mix in orange juice – gradually add
dry ingredients. Stir until just
combined then fold in chopped
apples. Pour mixture into prepared
dish. Bake 40-45 minutes until golden
brown. Remove from oven & let cool,
then slice into squares. Makes 1 dozen
squares.

(recipe: 12tomatoes.com)

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

Hope things are going good for you;

Hugs;

Pammie

More Easter Preparations

On the Easter dinner scene: after running my (I thought) ‘great’ idea of purchasing 2 VEGAN dinner options at a local restaurant this coming Saturday by son with vegan girlfriend, his reaction was: “But Mom – it won’t be FRESH!” UGH! He ended up Googling Falafel – turns out there’s a local grocery really close to here that sells it; his suggestion: buy it, warm it up and VOILA! We’ve got something she can eat! (Ah, the lengths we go to to please – but we DO want her to feel welcome!). I still need to figure out dessert(s) – haven’t got that far yet.

Yesterday was ‘take your Senior Friend out to lunch’ day – we went to Ruby Tuesday’s. Afterwards I stopped by the local Salvation Army store and found a really pretty, very fancy black top with silver sparkles that will be just fine for wearing with a straight, long black skirt should we get invited to a wedding! Total cost: $3.99! Also found a really pretty knit baby blanket which I purchased for 2 reasons: (1) to give to Detroit Veteran’s for their baby shower (it was brand new) and (2) to see if I could find/figure out the knit pattern. Last night I was on the ‘net’ for a good 1 1/2 hours trying to find that stitch – finally found it. It’s called Lucina Shell by Barbara G. Walker (Barbara is deceased but was known to be the premiere knitting ‘goddess’ and STILL is!). She creates gorgeous patterns – we’ll see if I can conquer this one!

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

No-Bake Chocolate Peanut Butter Bars

1 1/2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. honey
1/4 C. unsalted butter
3 C. regular or frosted cornflakes

Place choc. chips, peanut butter, honey
& butter in large glass bowl – microwave
2 minutes Full power. Remove & stir
until chocolate has completely melted
& all is well combined. Stir in cornflakes
& mix well. Line a 8 X 8″ baking pan with
parchment paper; spread choc. mixture
evenly in pan. Chill until firm, at least
2-4 hours. Slice with sharp knife & store
chilled bars in fridge up to 2 weeks.
Makes 48 bars

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

Fresh Tomato Bruschetta
(appetizer)

4 plum tomatoes, seeded/
chopped
1/2 C. shredded Parmesan
cheese
1/4 C. minced fresh basil
3 T. olive oil
2 T. minced fresh parsley
3 cloves garlic, minced
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. crushed red pepper
flakes
1/8 tsp. black pepper
1 French bread baguette
(10.5 oz) cut into 1/2″ slices
1/4 C. butter, softened
8 oz. fresh mozzarella
cheese, sliced

In small bowl combine the first
10 ingredients. Spread baguette
slices with butter; top each with
a cheese slice. Place on ungreased
baking sheets & broil 3-4 inches
from heat 3-5 minutes until cheese
is melted. Using a slotted spoon,
top each slice with about 1 T.
tomato mixture. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Brie-Cherry Pastry Cups
(appetizers)

1 sheet frozen puff pastry,
thawed
1/2 C. cherry preserves
4 oz. Brie cheese, cut into
1/2 inch cubes
1/4 C. chopped pecans or walnuts
2 T. minced chives

Preheat oven 375 degrees F.
Unfold puff pastry & cut into
36 squares. Spray 36 mini
muffin cups with nonstick
spray. Press squares into
cups & bake 10 minutes. Using
the end of a wooden spoon
handle, make a 1/2 inch deep
indentation in center of each
cup. Bake 6-8 minutes longer
until golden brown. Using
spoon handle, press squares
down again. Spoon a rounded
1/2 tsp. of preserves in each
cup & top with cheese. Sprinkle
tops with nuts & chives. Bake
3-5 minutes until cheese is
melted. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Sassy Chicken Salad

1 (10 oz) can (Red Gold)
Tex-Mex Petite diced
tomatoes & green chilies*
1/2 C. mayonnaise
1 T. honey
2 C. chopped, cooked chicken
1 C. thinly sliced celery
1 c. grapes, halved
1/2 C. chopped toasted
pecans

In medium bowl combine
tomatoes, mayonnaise &
honey. Stir in chicken, celery,
grapes & pecans. Cover &
chill. May be served in hollowed
out melons, avocados or
papayas. Makes a great
sandwich when served on a
croissant. Serves 6

PAM NOTE: I would guess
you could also use Ro*Tel
tomatoes as a substitute
(the ones with green chiles)

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

Sunshine Chicken Salad

1 oz. pkg. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. plain/pineapple or pina colada-
flavored if desired yogurt
1/4 C. honey
2 C. cooked chicken, cubed
1 (8 oz) can pineapple chunks, drained
1 1/2 C. seedless red grapes
1 (8 oz) can sliced water chestnuts,
drained (optional)
1 C. chopped celery
1/2 C. slivered almonds, toasted

Combine dressing mix, mayonnaise,
yogurt & honey in small bowl – chill
at least 30 minutes. Place chicken,
pineapple & grapes in a bowl; add
celery & water chestnuts (if using) &
toss with chilled dressing. Sprinkle
top with almonds before serving.
Serves 4

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

Pioneer Woman’s Best
Breakfast Potatoes

5 lb. red potatoes, roughly
chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded/
roughly chopped
1 red bell pepper, seeded/
roughly chopped
1/4 C. olive oil
1/2 stick butter, melted
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
kosher salt
fresh ground black pepper

Preheat oven 425 degrees F.
In large bowl toss potatoes,
garlic, onion, green & red bell
peppers, olive oil, butter, seasoned
salt, cayenne, salt/pepper. Bake
20-25 minutes, shaking pan twice.
Raise oven temperature to 500
degrees F. & bake until crisp &
brown, 10-15 minutes. Sprinkle
a little more salt & pepper on them
before serving. Serves 6-9

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

Carrot Fries with Lemon Dip
(need deep fry thermometer)

Dip:
1 C. sour cream
1/3 C. chopped fresh mint
1 1/2 T. fresh lemon juice
2 tsp. sugar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Fries:
5 C. vegetable oil
6 large egg whites, beaten
3 C. panko breadcrumbs
(Japanese breadcrumbs)
4 large carrots, peeled/cut
into 3 inch long sticks, each
about 1/2 inch thick
kosher salt
fresh ground black pepper

Dip:
In medium bowl mix sour cream,
mint, lemon juice, sugar, salt/pepper
until blended. Cover & chill at least
30 minutes and up to 1 day

Fries:
In large heavy-bottomed saucepan,
heat oil over medium heat until a
deep-frying thermometer inserted
into oil reaches 350 degrees F. (If you
DON’T have a thermometer, a cube
of bread will brown in about 3
minutes)

Place egg whites in medium bowl; place
bread crumbs in another medium bowl.
Working in batches, drop carrot sticks
into egg whites & turn to coat. Remove,
allowing any excess egg white to drip
back into bowl. Drop sticks into panko
& toss gently to coat.

Working in batches, fry sticks until
deep brown 3-4 minutes, turning &
separating with a wooden spoon &
adjusting temperature to maintain
350 degrees F. Drain on paper towels.

Place a bowl of dip in center of a
platter; sprinkle fries with salt &
pepper & arrange around dip on
platter. Serves 4-6

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling top

In large pot of boiling water, cook
macaroni 7-9 minutes just until
tender. Drain, rinse & let cool. In
large bowl combine cooked
macaroni with remaining ingredients
except paprika – mix well. Sprinkle
top with paprika & cover. Refrigerate
1 hour until ready to serve. Serves 10

(recipe: mrfood.com)
————————————-

Lemon Cream Fruit Tart
(overnight recipe)

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) melted butter
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest

assorted fruit for garnish, like
cut up strawberries, blueberries,
raspberries, peaches, blackberries,
etc.

Drizzle:
1/2 powdered sugar
1 T. your favorite coffee
creamer (or milk)
Whisk together & drizzle over
top of tart just before serving

In medium bowl combine graham
cracker crumbs, gran. sugar & butter;
mix well. Press mixture into bottom
of a 9-inch springform or tart pan.
Refrigerate until ready to use.
In small microwave-save bowl, sprinkle
gelatin over water; let stand 5 minutes
then heat in microwave on High 20
seconds. Stir thoroughly until gelatin
is completely dissolved. In large bowl
beat cream cheese & yogurt until
creamy. Add heavy cream & powdered
sugar – beat 2-3 minutes until thickened
& fluffy. Beat in lemon juice, lemon zest
& gelatin mixture until smooth. Pour
lemon mixture into crust. Cover &
refrigerate 8 hours or overnight. Garnish
with assorted fruits. Mix together drizzle
ingredients & drizzle over top of tart
just before serving.  Serves 8

(recipe: mrfood.com)
====================
Our weather has turned colder & rainy/gloomy –
looking at the rest of this week’s forecast, it doesn’t
look promising: partly sunny w/50% chance of rain,
cloudy with showers, temps in 60’s – oh well, it’s
good for the flowers, right?

Hope you’re having a good day and getting on
with your Easter preparations!

Hugs;

Pammie