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!

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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)
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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)
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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)
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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

Easter is coming – soon!

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

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

Lemon Meringue Pie Bites

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

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

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

Roasted Spring Vegetables

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

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

(recipe: kroger.com)
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Holiday Brunch Casserole
(overnight recipe)

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

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

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

(recipe: tasteofhome.com)
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Maple-Peach Glazed Ham

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

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

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

Spinach/Raspberry Salad

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

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

(recipe: kroger.com)
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Banana Sour Cream Pancakes

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

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

(recipe: Ina Garten – foodnetwork.com)
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Creamy Bacon/Pea Salad

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

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

(recipe: family freshmeals.com)
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Crockpot Ravioli Casserole

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

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

(recipe: theseasonedmom.com)
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English Muffin Bread

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

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

(recipe: jamiecooksitup.net)
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Caramelized Brown Butter Cake

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

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

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

(recipe: 12tomatoes.com)

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

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

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

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

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

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

Hope things are going well for
you at the moment –

Hugs;

Pammie

Happy Sunday!

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

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

 Crockpot Cinnamon Roll Pudding

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

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

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

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

Liver & Onions with Bacon!

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

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

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

Cowboy Cornbread Meatloaf

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

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

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

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

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

Preheat oven 450 degrees F.

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

Biscuits:

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

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

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

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

Crockpot Vegetarian Minestrone

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

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

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

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

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

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Veggie-Lovers Cream Cheese Spread

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

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

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

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

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

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

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

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

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

2 Weeks old already!

I stopped in yesterday to visit & hold our new grandson – he’s officially 2 weeks old today. (first time I’ve actually seen him awake!). He & his Momma are doing great.

===========

Ginger Molasses Cookies w/Cherry
Cream Filling

Cookie:
1/2 C. granulated sugar
1/2 C. brown sugar
1/2 C. vegetable shortening
8 T. butter (1 stick), softened
2 eggs, room temp.
3/4 C. molasses
1 T. crystallized ginger, minced fine
3 1/2 C. flour
2 tsp. baking soda
2 tsp. cinnamon

Filling:
1/2 C. dry cherries, chopped
1/2 C. boiling water
8 oz. mascarpone cheese
1/4 C. butter, softened
1 tsp. vanilla
1 tsp. crystallized ginger, minced fine
2 1/2 C. powdered sugar

Preheat oven 375 degrees F.
Line four sheet trays with parchment
paper. In bowl of standard mixer (using
paddle attachment) add both sugars,
shortening & butter – cream on medium
2 minutes. Lower speed to Low; add 1
egg at-a-time, then increase speed to
mix eggs into batter. Scrape bowl & add
molasses & ginger; mix to combine. In
separate bowl add flour, baking soda &
cinnamon; slowly add to mixture a little
at a time with speed on Medium. Beat
batter just long enough to mix out any
lumps. Using small 1-ounce cookie scoop,
place 12 on each pan. Bake 2 pans at a
time, rotating racks halfway through. Bake
about 10 minutes total. Cookies will puff
up & be darker than raw batter – they will
deflate when cool. Let each pan set 5
minutes then remove cookies to cooling
rack & cool completely.

Filling:
Place cherries in small bowl & cover with
half cup boiling water. In stand mixer with
paddle attachment, place mascarpone, butter,
vanilla & ginger; mix to combine fully. Drain
1/4 C. water from cherries & discard. Add
remaining water & cherries to mascarpone
mixture & beat to combine. Slowly add
powdered sugar with mixer on Low until it
is all mixed in. If it is a bit loose, add a little
more powdered sugar to thicken.
Once cookies are cooled, lay 24 cookies out
on a cookie sheet. Divide filling between them
& top each with another cookie. Wrap &
refrigerate each sheet 1 hour until filling is
firm. Serve chilled. Makes 24 filled cookies.

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

10-minute Honey Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes (optional)
1 tsp. fresh ginger, minced
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 (optional
garnish)

Cooked rice for 2

Whisk honey, soy sauce, chili flakes
(if using), ginger,& garlic in medium
bowl. In another medium bowl add
shrimp & olive oil; season shrimp
with salt/pepper, toss to coat. Heat a
pan over medium-high heat. Place
shrimp into pan in even layer; cook
on one side until nicely seared, about
1-2 minutes. Flip shrimp over & cook
another minute until just cooked but
still a little translucent in center. Pour
in honey garlic marinade & cook until
shrimp are cooked through, about 1
minute more. Remove shrimp from
pan. If desired, reduce sauce a little
to thicken (keep an eye on it while
reducing, honey makes the sauce easy
to burn if you forget about it on the
stove. Serve with sauce over rice &
garnish with green onion, if desired.
Serves 2

(recipe: tiphero.com)
———————————–
Lemon Butter Chicken & Rice
Skillet Dinner

10 chicken tenders
4 T. butter, divided
salt/pepper
3/4 tsp. Italian seasoning/
divided
3 3/4 C. hot water
4 tsp. chicken bouillon granules
2 T. lemon juice
1/2 tsp. salt
1 1/2 C. long grain rice
fresh parsley, chopped (optional)

Using kitchen shears, snip off white
tendon found in chicken tenders.
Heat large, deep skillet over medium-
high heat. Melt 2 T. butter in pan; place
tenders in butter; sprinkle with salt/
pepper & 1/4 tsp. Italian seasoning.
Brown tenders, turn & brown on other
side. (chicken doesn’t need to be cooked
through, just browned). When chicken is
browned, remove to a plate & cover with
foil. In bowl combine hot water, chicken
granules, lemon juice, salt & 1/2 tsp.
Italian seasoning. Add 2 T. butter to pan &
allow to melt. Use a spatula to loosen bits
of cooked chicken from pan bottom (do
not remove). Pour long grain rice in pan &
allow it to get a bit brown; watch that it
doesn’t burn – only a few minutes. Place
chicken in pan on top of rice & pour broth
mixture on top. Make sure all rice gets
covered with liquid. Cover & reduce heat
to Medium. Cook 20-25 minutes until rice
is tender. Fluff rice with a fork & sprinkle
with chopped parsley (if using). Serves 6

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

Thai Peanut Chicken

1 1/4 lb. chicken breast, cut into
2″ pieces
1 T. vegetable oil
salt/pepper, to taste
1 C. thinly sliced carrots
4 baby bok choy, cut into quarters
2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
1/3 C. creamy peanut butter
2 tsp. fresh lime juice
1 tsp. packed brown sugar
2 T. soy sauce
1/4 tsp. crushed red pepper flakes
1/4 C. chopped, salted peanuts

cooked rice to serve 4

Heat 1 tsp. oil in pan over medium-
high heat. Add carrots & cook 1-2
minutes. Add 2 T. water & cook,
stirring occasionally, 4-6 minutes until
water has cooked off & carrots have
started to soften. Add bok choy & cook
3-4 minutes more, until both bok choy
& carrots are cooked through – season
with salt/pepper, to taste then transfer
to a plate & cover. Wipe out pan with
paper towel. Heat remaining 2 tsp. oil
over High heat; season chicken generously
with salt/pepper & add to pan. Cook,
stirring occasionally, 7-8 minutes until
chicken is browned & cooked through.
Prepare Peanut Sauce:
Place ginger, garlic, peanut butter, lime
juice, brown sugar, soy sauce, red pepper
flakes & 2 T. water in a food processor;
blend until smooth. Add more water to
further thin the sauce if needed.
Return vegetables to pan with chicken &
cook until heated through, 1-2 minutes.
Drizzle peanut sauce over top of
chicken & vegetables; top with chopped
peanuts & serve with rice. Serves 4

(recipe: dinneratthezoo.com)
———————————

2-Ingredient Pizza Dough

2 C. self-rising flour (+ more for dusting)
1 C. full-fat Greek yogurt

pizza sauce
your choice of toppings

Place pizza stone (OR) inverted
baking sheet on center rack of oven.
Preheat oven 450 degrees F.

In large bowl place flour & yogurt;
mix using a fork until a ‘shaggy’
dough forms (dough will appear dry
& crumbly at first, it will come together
as you mix it). Turn mixture out onto a
lightly floured surface & knead until dough
is smooth & slightly elastic, about 8
minutes, dusting with more flour if
needed. If dough feels too dry, add water,
a T. at a time & continue kneading until
it is soft & pliable. Divide dough in half;
roll into balls & using a rolling pin-roll
out two 10-inch pizzas. Dust back of
another inverted baking sheet or pizza
peel with more flour or coarse cornmeal;
place a circle of dough on top. Top dough
round with sauce & desired toppings,
leaving a half-inch bare border around
edges. Slide pizza onto preheated stone
or baking sheet*. Bake until crust is
golden & top is bubbling, 8-10 minutes.
Using a large spatula, transfer pizza to
cutting board & let stand 5 minutes.
Repeat with remaining pizza. Serves 4

*Alternatively, you could roll out dough
onto a baking sheet, top as desired &
place sheet in oven to bake.

(recipe: foodnetwork.com)
——————————-

Hawaiian Pasta Skillet

1 T. olive oil
2 C. cubed ham
4 C. rigatoni noodles
1 C. tomato sauce
1 C. chicken broth
1/4 tsp. onion powder
1 1/2 C. mozzarella cheese
1 1/2 C. pineapple chunks
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 C. cilantro leaves, chopped

Heat a large skillet on medium-high
heat; add oil & ham, cook until ham
starts to brown. Add tomato sauce,
broth, onion powder, garlic salt &
pepper – mix until well combined. Add
noodles & continue stirring until all
ingredients are mixed. Bring to boil &
cover with lid. Boil, covered, about
15 minutes until noodles are soft.
Remove lid; stir in pineapple. Remove
skillet from heat & top with mozz.
cheese until it melts into pasta.
Sprinkle top with chopped cilantro
before serving. Serves 6

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

Crockpot Pork Chops with Apples

4-6 pork chops
3 apples, sliced
1 onion, sliced
1 1/2 T. spicy brown mustard
1 T. sugar
1 tsp. cinnamon

Place all ingredients in crockpot,
cover & cook on Low 8 hours,
or High 6 hours.

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

Jo’s Favorite Meatloaf

1 lb. ground pork
1 lb. ground beef
1/2 green pepper, finely chopped
1 large onion, finely chopped
1 C. breadcrumbs
1/2 C. milk
1 egg
1 C. barbecue sauce
salt/pepper, to taste

Preheat oven 350 degrees F.
Mix breadcrumbs with milk in a
big bowl. Add meat & rest of
ingredients (only use about 3/4 C.
BBQ sauce) – mix very well. Spray
a loaf pan heavily with nonstick
spray. Place meat mixture into
pan & shape to form a loaf. Top
with remaining BBQ sauce. Bake
1 hour or until fully cooked.
Serves 6

(recipe: jocooks.com)
——————————————–

Easy No-Bake Peanut Butter Bars

1 C. peanut butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/3 C. creamy peanut butter
(1 C. 4 T.)
1 1/2 C. milk chocolate chips

In medium bowl mix melted butter,
graham cracker crumbs, powdered
sugar & 1 C. peanut butter until
well blended. Press evenly onto
bottom of ungreased 9 X 13″ baking
pan.* Melt chocolate chips in
microwaveable bowl with peanut
butter, stirring every 30 seconds
until melted & smooth; spread
over peanut butter layer. Refrigerate
at least 1 hour before cutting into
squares. Makes 16 squares

*Poster made hers in 9 X 9″ square
pan because she wanted them thicker

(recipe: myrecipemagic.com)

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

Weather-wise we have been VERY fortunate-
Wednesday day & evening there were up
to 60 MPH winds in our area (actually for
3 counties!). We did not lose power (Thank
YOU, Lord!) but quite a few people we know
did. I went grocery shopping yesterday &
heard that our 2 big grocery stores in my
area both had power BUT their credit-
card reading machines didn’t work. By
the time I got in the checkout line they
were working – YAY! Lots of trees/limbs
down, some friends lost shingles but
other than some branches, we’re good.

Started another baby blanket yesterday –
found a ‘new to me’ pattern so I’m happily
knitting away using a pink/white/blue
variegated baby yarn.

Not much else new except:
Image may contain: text and nature

Hugs;

Pammie

FINALLY!

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

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

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

Cappuccino Magic Cake

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

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

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

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

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

Mongolian Shrimp & Broccoli

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

Cooked rice to serve 4

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

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

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

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

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

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

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

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

(recipe: tasteofhome.com)
——————————-

Homemade Guacamole

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

Crackers or chips, for dipping

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

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
—————————–

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

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

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

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

Crockpot Mexican Beer Chicken

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

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

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

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

Sugar Cookie Apple Crisp

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

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

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

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

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

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

Have a GREAT day!

Hugs;

Pammie

 

Moving Day! (again – different son this time)

college-students-friends-moving-boxes-group-carrying-white-background-32460503

Today finds me assisting youngest son in his first endeavor to move to a new place. He’s done all the packing/moving his single bed mattress from upstairs, out to my van, loading my van, etc. We’re awaiting the call that the room is now ready (I guess the owners are cleaning the floors first?) my only job is to drive my van to his new place (he’ll do the unloading). The groceries are all bought (did that yesterday) his laundry caught up, etc. Each son, when moving, was given about a week’s worth of groceries & supplies (clothes soap, kleenex, toilet paper, etc.) – this son is not much of an ‘eater’ so trying to figure out just what foods he might like was a bit of a challenge – but I succeeded! Each son was different when it came to moving – some wanted/needed a lot of help; this one is very independent, so in the area of needing help – not so much. We’ll see how this goes. My next ‘job’ will be going over his old room, dusting/vacuuming, re-arranging lots of ‘stuff’ so that middle son (when/if he decides) can move up there. Again – we’ll see…

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

PBJ Pie


1 single pie crust
1 (8 oz) pkg. cream cheese, room temp.
2/3 C. peanut butter smooth or crunchy
1/2 C. sugar
2 T. milk
1 T. honey
pinch salt
3/4 C. jelly, your choice flavor
1 C. heavy whipping cream
1/2 tsp. vanilla
2-4 T. powdered sugar

chopped peanuts – optional garnish

Crust:
Prepare pie crust or use already
prepared – bake & cool completely

Peanut Butter Filling:

In large bowl cream peanut butter,
cream cheese, sugar, milk, honey &
salt until well combined; spoon into
prepared crust – spread evenly.

Jelly Filling:
Add jelly to small bowl; mix with spoon
or fork slightly to make it easier to spread;
spread over peanut butter layer & smooth
evenly.

Whipping Cream:
Chill a large bowl & elec. mixer beaters at
least 30 minutes. Add cold heavy whipping
cream to chilled bowl; beat at medium
speed until cream begins to thicken. Add
vanilla & turn on High – continue beating
until cream thickens. Gradually add in
powdered sugar until cream forms stiff
peaks – generously spoon onto jelly layer.
Top with chopped nuts. Refrigerate any
leftovers. Serves 8

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

Crockpot Honey Pork Roast

3-4 lb. pork loin roast
2 T. dried oregano
2 T. dried basil
1/2 tsp. black pepper
3/4 tsp. salt
2 T. garlic, minced
1/2 C. honey
2 T. olive oil
1/4 C. soy sauce
2/3 C. Parmesan cheese, grated

Spray insides of crockpot with
nonstick spray & place roast in
pot. In medium bowl combine
oregano,basil, pepper/salt/,
garlic, honey, soy sauce & Parm.
cheese – mix well & pour over
roast. Cover & cook on Low 6-8
hours. Remove cooked roast
from crockpot, reserving liquid.
Shred meat. Add reserved cooking
liquid to a saucepan & bring to
a boil. Reduce heat & simmer until
reduced & thickened. Pour reduced
thickened sauce over meat & serve.
Serves 6-8

(recipe: tiphero.com)
————————————-

Cheesy Tuscan Spaghetti Squash

2 medium spaghetti squash
olive oil, for brushing
kosher salt/black pepper
1 whole head garlic
1 (15 oz) can crushed tomatoes
1/2 C. chicken or vegetable stock/broth
3 T. prepared pesto
1 C. plain Greek yogurt
1 C. (4 oz) shredded mozzarella cheese
5 oz. fresh baby spinach
salt/pepper, to taste
red pepper flakes, to taste
8 slices provolone cheese
basil leaves (topping)

Preheat oven 400 degrees F.
Carefully cut squash in half, lengthwise;
scrape out seeds & membranes, leaving
denser flesh intact. Transfer squash halves
to large rimmed baking sheet & brush
insides of squash lightly with oil; season
with salt/pepper – flip squash halves over
so that cut sides face down. Remove excess
garlic ‘paper’ from outside of head; keep
remainder of head intact. Cut top off head
to expose tops of individual cloves. Place
garlic head on a piece of foil & drizzle
exposed cloves lightly with olive oil – wrap
garlic in foil & place on baking sheet with
squash. Roast squash & garlic until tender,
about 35 minutes. Remove from oven &
allow to cool 5-10 minutes before handling.
Flip squash over – cut sides up – scoop
squash from outer skin & place ‘insides’ in
a bowl. Reserve outer skins (for boats)
In medium pot, heat crushed
tomatoes & stock over medium heat; bring
to boil. Squeeze in roasted garlic & mix well.
Reduce heat to medium-low; add pesto &
yogurt, stirring to combine. Stir in mozzarella &
baby spinach. Continue stirring until cheese is
melted & spinach is wilted. Mix scooped out
spaghetti squash into sauce – season with
salt/pepper & red pepper flakes, to taste.
Divide squash evenly between squash skins.
Cover with provolone cheese & broil until
cheese melts & is beginning to brown – top
with fresh basil leaves & serve warm.
Serves 4

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

Bacon-wrapped Cream Cheese
stuffed Chicken Breasts

2 boneless skinless chicken breasts
4 T. cream cheese, softened
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onions
4-8 pieces bacon

Preheat oven 375 degrees F.
Cut chicken into 4 equal pieces; pound
out meat to 1/4″ thick. Mix cream
cheese, chopped gr. onions & shredded
Pepper Jack. Place 1/4 of this mixture
in middle of each piece of chicken.
Starting on long side, roll up, keeping
cheese mixture to the middle. Wrap
1-2 slices of bacon around breast &
secure with a wooden toothpick.
(one piece of bacon is enough, but
you can use 2). Place on baking sheet &
bake 30 minutes. Place sheet under
broiler about 5 minutes to brown &
crisp bacon. Turn each breast over
& broil another 3 minutes to crisp
up bottom side. Serves 2

(recipe: yummly.com)
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Turmeric Cauliflower Soup
Turmeric is a very good spice
for healing – this soup is also
good for any stomach aliments

1 medium heat cauliflower, chopped
1 medium shallot, quartered
3-4 cloves garlic, minced
2 T. olive oil
1 tsp. turmeric
1 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. red lentils
2 C. vegetable broth
2 1/2 C. milk*

garnishes: fresh herbs, cracked pepper,
lime, olive oil

Preheat oven 425 degrees F.
In large bowl add cauliflower, shallots
& garlic – drizzle with olive oil & spices;
toss to combine. Place mixture on a
baking sheet & roast 30 minutes,
flipping half way through cooking time.
After roasting, transfer to saucepan;
add lentils, broth & 2 C. milk – stir to
combine then bring to boil. Cover &
reduce to simmer 20 minutes. Remove
from heat; place contents in blender &
blend until smooth – stir in remaining
milk & serve immediately – top with
desired garnishes. Serves 4

*Poster used unsweetened almond
milk

(recipe: yummly.com)
——————————————-

Dressed Up Wild Rice

1 T. butter
1 C. sliced fresh mushrooms
3 scallions, sliced
1 (6.2 oz) pkg. quick long grain &
wild rice mix (including seasoning
packet) uncooked
1 2/3 C. water
1/3 C. sherry*

In large skillet over medium-high
heat, melt butter. Add mushrooms
& scallions – cook until tender,
stirring constantly. Stir rice mix with
seasoning packet, water & sherry into
mushroom mixture – bring to boil,
stirring occasionally. Cover, reduce
heat to Low & simmer 10 minutes
until rice is tender & liquid is absorbed.
Stir gently with fork before serving.
Serves 4

*For this recipe, cook with sherry
like you would wine – using only
ones that you would drink

(recipe: mrfood.com)
—————————

Easy Caramel Pie
(does take some time)

1 cooked pie shell
1 (14 oz) can sweetened condensed
milk (Eagle Brand)
1 (8 oz) tub Cool Whip, thawed
2 bananas, sliced (enough to cover
bottom of crust)READ directions
before slicing
1/2 C. chopped walnuts

Remove label from Eagle Brand
milk & place UNOPENED can in
a saucepan. Completely cover can
with water & boil 3 hours, replacing
water when needed. Keep can
completely submerged in boiling
water at all times. After 3 hours, cool
can completely (approx. 4 hours).
Sprinkle 14/ C. chopped nuts on
crust bottom. Slice bananas & layer
on top of nuts. Carefully open cooled
can of milk & pour into shell. Refrigerate
at least 1 hour. Top with Cool Whip &
1/4 C. chopped walnuts.

(recipe: Courtney Luper – Facebook)
———————————–
Spiced Oatmeal Cookies

1 C. shortening
2 C. packed brown sugar
2 eggs
2 T. milk
2 1/2 C. flour
2 C. old-fashioned oats
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Preheat oven 350 degrees F.
In bowl cream shortening &
brown sugar; add eggs & milk-
mix well. Combine flour, oats,
baking soda, salt & cinnamon –
add to creamed mixture. Drop
by rounded teaspoonfuls 2
inches apart on lightly sprayed
baking sheets. Bake 12-15
minutes until done. Makes 4
dozen

(recipe: tasteofhome.com)

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

Our weather has been behaving nicely
these days – clear (no snow or rain) and
in the 40’s. Looking at the forecast for
the next 7 days – we even have a High
of 58 for Saturday – WOW! Lots of
‘partly cloudys’ but on the whole, it
looks like a few days coming up!

It’s nice, sometimes, to have a rather
lazy few days – today was just getting
a few little things done on the special
needs group newsletter (I’m awaiting
final approval of the calendar for the
next 2 months) – other than that, I’m
ready to send it to the church for
printing! Sometimes the newsletters
‘go together/are assembled/compiled’
with little or no problems (like this time)
and others have been a real pain –
mostly with the printer/paper jamming/
etc. so having the church print them for
us removes that problem – YAY!

Slowly plodding along on the two baby
blankets – no hurries. I might spend some
time in the next few days just knitting
baby hats to get them up to my usual
‘quota’. The hospital I donate them to
is very happy to get them WHENEVER
I deliver them. If you know me, I tend
to set big goals for myself – I want to
deliver a good amount, not just a few
hats, so I try to get 25 Premie & 25
Newborns done for one delivery. That
said, I still have about 10 to go with
each size; one premie hat takes me
about an hour/newborn 1 1/2 hours,
tops. I like knitting them because they
are so simple I can watch tv or day-
dream while doing them. They are a
straight-knit (not in the round) so it’s
knit one row, purl the next, etc.

Hope your day is shaping up just as
you’d planned!

Hugs;

Pammie

Not much going on –

In Mi will it rain or will it snow

Had a light dusting of the white stuff overnight – nothing to worry about, maybe 1/2 inch total?

Last night was Knit/Crochet night and even though it was Valentine’s Day, 15 ladies came out to enjoy crafting together. Fun, quiet evening, worked a little on new mint green baby blanket and a little on another baby hat – nothin’ special.

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

Crockpot Nutella Brownie Pudding

3 eggs
1 C. + 3 T. granulated sugar
1 tsp. vanilla
1/2 C. cocoa powder
1/3 C. flour
1/4 tsp. salt
10 T. unsalted butter, melted
1/4 C. Nutella

vanilla ice cream

Find an oven-safe casserole dish that
fits inside your crockpot – spray the
insides with nonstick spray. Fill bottom
of crockpot with about 2 inches of water.
In bowl beat eggs & sugar on medium
speed 5-7 minutes until very thick &
light yellow in color. Make sure to mix
for full 5 minutes (it’s essential for
texture of this dessert). Add vanilla,
cocoa, flour & salt – mix on Low speed
just until combined. With mixer on Low
speed, carefully add melted butter &
Nutella – mix just until combined, using
a spatula to scrape sides of bowl – pour
batter into prepared dish & place dish
in bottom of crockpot. (the water
should go about halfway up the sides
of the dish). Place 2 layers of thick
paper towels over the top of the
crockpot & secure them by placing
crockpot like on top. Cook on High
2-3 hours (at 2 hours it will be more
melty; at 3 hours it will still be moist
but totally cooked through – you
choose which you prefer). Unplug
crockpot & let stand 10 minutes.
Scoop mixture into serving bowls &
top with a scoop of vanilla ice cream.
Makes 6 servings

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

Philly Cheesesteak Soup

2 T. canola oil
2 onions, diced
2 cloves garlic, minced
2 T. flour
4 C. chicken broth
1/2 lb. flank steak, thinly sliced
3 green bell peppers, seeded/
chopped
1 T. Worcestershire sauce
kosher salt/ground black pepper
8 oz. sliced Provolone cheese,
chopped, plus more for baguette

baguette, for serving

In large pot over medium heat, heat
1 T. oil. Add half the onion & cook
6 minutes; add garlic & cook 1 minute.
Add flour & whisk until golden, 2-3
minutes. Add broth & let simmer
15 minutes. In large skillet over medium-
high heat, heat remaining oil. Add steak,
onions & green peppers – cook, stirring
occasionally, until steak is cooked
through, 10-12 minutes. Stir in Worc.
sauce & season with salt/pepper. Add
cheese to soup & stir until melted. Add
steak mixture to soup & heat through,
3 minutes.
Heat broiler
Ladle soup into oven-safe bowls & top
with baguette slice each. Sprinkle
additional Provolone cheese on top
of slices & broil until cheese melts,
2-3 minutes. Serves 4

(recipe: delish.com)
—————————————
20 Minute Chicken Tortilla Soup

1 T. olive oil
1/2 onion, diced
4 cloves garlic, minced
2 C. chicken broth
1 (10 oz) can enchilada sauce
1 C. crushed tomatoes
1 (15.5 oz) can black beans,
drained/rinsed
1 C. frozen corn
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. black pepper
2 C. cooked/shredded chicken
breasts
1 T. lime juice (about 1/2 lime)
1 T. fresh chopped cilantro

Garnish suggestions:
sliced avocado
tortilla strips
chopped cilantro

Add oil to large saucepan-heat oil
& add onion – saute 2-3 minutes.
Add garlic, cook 1 minute; pour in
chicken broth, enchilada sauce,
crushed tomatoes, black beans, corn,
cumin, paprika & pepper – bring to
simmer & cook 10  minutes. Stir in
cooked chicken & warm through.
Remove from heat, ad lime juice
& cilantro – serve immediately with
garnishes, if desired. Serves 4

(recipe: yummly.com)
————————–

Ranch/Mushroom Chicken Thighs

8 chicken thighs
1 1/2 T. dry Ranch salad dressing mix
2 T. olive oil
8 oz. cremini mushrooms
1 C. chicken broth
1/4 C. Ranch salad dressing (wet)
2 T. chopped parsley

Season chicken evenly with dry
Ranch dressing mix. In large,
heavy-bottomed skillet heat oil
over high heat. Add chicken, skin
sides down, & cook until browned,
undisturbed, about 5 minutes. Flip
over & cook 3-4 minutes; remove
from pan. Turn heat to medium;
add mushrooms – saute until
slightly softened, 3-4 minutes.
If bottom of pan looks like it might
start to burn, stir in 1-2 T. water.
Add chicken back to pan & add
broth. Bring to boil, cover, turn
heat to Low & simmer 30 minutes.
Remove cover, stir in wet Ranch
dressing & simmer 5 minutes more
until chicken is fully cooked & liquid
has slightly reduced. Garnish with
parsley & serve. Serves 4-6

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

Skillet Pork Casserole

2 T. olive oil
1 lb. boneless pork chops*, cut
into bite-sized pieces
1/2 onion, diced
2 cloves garlic, minced
1 C. uncooked white rice
1 T. Italian seasoning
1 C. frozen peas & carrots
2 C. chicken broth
1/2 C. sour cream
1 1/2 C. shredded Cheddar cheese

Heat oil in large skillet over medium
heat. Saute pork with garlic & onions
until pork is browned & onions are
tender, 5-7 minutes. Add rice, Ital.
seasoning, frozen peas/carrots & broth.
Bring to boil, reduce heat to simmer &
cover. Cook 18 minutes until rice is
tender, stirring occasionally. Stir in sour
cream & 1/2 of cheese until combined.
Top with remaining cheese; cover 2-3
minutes until cheese melts.
Option: place skillet under broiler 2
minutes to melt cheese. Serves 4-6

*you can substitute cut up chicken
for pork

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

Snickerdoodle Bars

1 stick butter (1/2 C.)
3/4 C. granulated sugar, divided
1/3 C. brown sugar
1 egg
1 tsp. vanilla
1 C. flour
1/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. cinnamon

Preheat oven 350 degrees F.
Spray 8 inch square baking dish
with nonstick spray. In large microwave-
safe bowl melt butter 45-60 seconds; add
1/2 C. gran. sugar, brown sugar, egg &
vanilla, whisk until smooth. Stir in flour,
cream of tartar & salt – mix until
thoroughly combined – spoon batter
into baking dish. In small bowl mix
cinnamon & remaining 1/4 C. sugar –
sprinkle evenly over batter. Bake
20-25 minutes until a toothpick inserted
in center comes out clean. Cool then
slice into bars. Makes 15

(recipe: mrfood.com)
———————————

Crockpot Mexican Party Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded Four
cheese (Kraft), divided
1 (15.5 oz) can black beans, drained/
rinsed
1 (16 oz) jar thick & chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro

Spray insides of crockpot with
nonstick spray.
Mix cream cheese, sour cream & 3/4
C. shredded cheese until blended;
spread onto bottom of crockpot.
Top with black beans & salsa.
Cover & cook on Low 3-4 hours.
Top with onions, cilantro & remaining
cheese.
Serves: 40 servings, 2 T. each

(recipe: kraftrecipes)
—————————–

Deconstructed Egg Rolls

1 bag coleslaw mix
1 lb. sausage
2 cloves garlic, minced
salt
1/4 C. onion, diced

In large skillet brown sausage; drain
then mix in rest of ingredients. Cook,
covered, on medium heat 5 minutes.
Stir; adjust seasoning (salt/pepper)
& serve.

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

Apple/Cream Cheese Bundt Cake

Cream Cheese Filling:
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1/2 C. granulated sugar
1 large egg
2 T. flour
1 tsp. vanilla

Cake Batter:
1 C. finely chopped pecans
3 C. flour
1 C. granulated sugar
1 C. firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 C. canola oil
3/4 C. applesauce
1 tsp. vanilla
3 C. peeled/finely chopped apples,
about 1 1/2 lb.)

Caramel Pecan Frosting:

1/2 C. firmly packed light brown sugar
1/4 C. butter
3 T. milk
1 tsp. vanilla
1 C. powdered sugar
1 C. pecan halves (garnish)

Preheat oven 350 degrees F.
Filling:
Beat first 3 ingredients on medium
speed using elec. mixer until blended &
smooth. Add egg, flour & vanilla; beat
just until blended.

Batter:
Bake pecans in a shallow pan 8-10
minutes until toasted & fragrant,
stirring halfway through. Stir 3 C. flour
& next 7 ingredients in large bowl. Stir
in eggs & next 3 ingredients, stirring
just until dry ingredients are moistened.
Stir in apples & pecans. Grease & flour
a 14-Cup Bundt pan then spoon 2/3 rds
of apple mixture into pan. Spoon cream
cheese filling over apple mixture, leaving
a 1-inch border around edges of pan. Swirl
filling through apple mixture using a knife.
Spoon remaining apple mixture over filling.
Bake 1 hour to 1 hour 15 minutes until a
long wooden pick inserted into center comes
out clean. Cool cake in pan on wire rack
15 minutes; remove from pan to rack &
cool completely (about 2 hours).

Frosting:
Bring 1/2 C. brown sugar, 1/4 C. butter &
3 T. milk to boil in 2-qt. saucepan over
medium heat, whisking constantly. Boil
1 minute whisking constantly. Remove from
heat; stir in vanilla. Gradually whisk in
powdered sugar until smooth. Stir gently
3-5 minutes until mixture begins to cool &
thickens slightly. Pour immediately over
cooled cake & garnish top with pecans (while
frosting is still hot).

(recipe: jamhands.net)

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

Gas prices dropped a little – from $2.29/9
to $2.19/9 – that’s good.

Looking at the calendar I suddenly realized
that the end of the month is quickly creeping
up – that means I really need to hurry up and
get the next 2-month issue of my special needs
group newsletter composed! Sometimes it goes
together very smoothly – sometimes not …
this time I was in luck and it’s almost ready
to print! Now that we have totally changed
the old ‘system’ – the church we meet at has
graciously offered to print them for us (at a
savings of a good $70 or so), that means I
have to get them composed and ready to
print, then email via PDF file. They print &
staple them together for us (YAY!) which
just leaves me to fold them, address/stamp/
return address label – them then stuff the
envelopes & take them to the Post Office.
My ‘kids/students’ are not very understanding
when it comes to newsletter deliveries – they
expect they will ALWAYS be there when needed.
That means I’d BETTER get them done so they
get them in their mails by the first of March.
Too funny – I don’t mind; they are all so very
exacting in their thinking.

As I mentioned at the beginning of this blog,
not much going on right away. Youngest
announced yesterday that he’ll be able to
move out on Friday instead of the following
Tuesday – that’s fine. The only thing I need
to do is collapse the seats in my van so he
can put his single-bed mattress in & we can
transport to his new ‘room/place/digs’ (which
are about a block away on a very close side-
street). That will leave us with just ONE son
living with us – different!

Hope you have a great day!

Hugs;

Pammie

Wet, gloomy day –

but finished another project! I had knit the teal scarf for the needy and had a little yarn left over so I knit a hat to go with it:

101_0415

The burgundy yarn came in for the church Bible bookmark – I’m about one-third done with that (can’t remember whether the total length of the page was 13 or 16 inches! Ugh!)

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

Layered Lemon Delight

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

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

Crust:
Preheat oven 350 degrees F.
Combine flour, pecans & butter in
bowl until well blended & crumbly;
press mixture into bottom of a
9 X 13″ baking dish – bake 15
minutes & cool completely

Layers:
In medium bowl using elec. mixer
beat cream cheese & powdered
sugar until smooth & creamy. Fold
in 1 C. Cool Whip & spread over
crust. NOTE: work slowly – you
might have to use your fingers to
spread as best you can). Whisk
puddings & milk; add lemon juice
& stir until thick – spread over
cream cheese layer & spoon
remaining Cool Whip over pudding.
Sprinkle top with chopped nuts &
refrigerate 4 hours before serving.

NOTE from poster: she feels this
recipe is better the next day so
she makes it a day or two ahead
of serving.

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

1-Pan Taco Skillet

1 1/2 lb. ground turkey or beef
2 bell peppers, seeded/diced
1 onion, diced
2 tomatoes, diced
1/2 C. salsa
1 C. canned black beans,
drained/rinsed (poster used
about 1/2 can)
1 C. water
1 C. beef stock
1 C. long grain rice (not instant)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
1 C. grated/shredded Cheddar cheese

Optional toppings:
sour cream, guacamole, salsa,
crushed corn chips

Brown meat in skillet; add onion &
diced peppers – cook until meat is
completely browned. On medium
heat, stir in water, beef stock, salsa,
rice & beans. Stir in spices; cover &
simmer 15 minutes until rice is
completely cooked & liquid is absorbed.
Stir in cheese & top with your favorite
taco toppings. Serves 6

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

Crockpot Smoked Sausage/Cabbage &
Potatoes

1 1/2 lb. baby red potatoes
2 pkgs. smoked sausage, sliced
1 small head cabbage, chopped (6 C.)
4 C. chicken broth
salt/pepper, to taste

Place all ingredients in 6 qt. crockpot.
Cover & cook on Low 6-8 hours.
Serves 4-6

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

Country Farm Chicken Casserole

2 large chicken breasts
1 medium sweet onion, diced
5 slices bacon
2 large potatoes
1/2 C. canned mushrooms (or 1
C. fresh, sliced)
1 (10 3/4 oz) can cream of chicken soup
3/4 C. chicken broth
1 T. melted butter
salt/pepper, to taste
garlic powder, to taste

Preheat oven 425 degrees F.
Cook bacon, crumbled (reserve
grease). Peel/cube potatoes & fry
in bacon grease; add onions, mush-
rooms, salt/pepper/garlic powder & fry.
Coat chicken breasts with melted butter;
season with salt/pepper & cook. When
cooked, cut into cubes. Mix soup with broth
& season with salt/pepper to make a sauce.
Place chicken mixture in a 8 X 8″ baking dish;
top with sauce & stir so all is coated with
sauce. Cover with foil & bake 30 minutes.
Remove foil, top with crumbled bacon &
bake an additional 10 minutes, uncovered.
Serves 4

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

Crockpot Stuffed Sweet Peppers

3 medium sweet red peppers
2 medium sweet yellow peppers
1 (14 oz) jar spaghetti sauce, divided
3/4 lb. Italian turkey sausage links,
casings removed
3/4 C. uncooked instant rice
1/2 C. crumbled feta cheese
1/2 C. chopped onion
1/4 C. chopped tomato
1/4 C. minced fresh parsley
2 T. sliced ripe olives
1/4 – 1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes

Cut tops off peppers; chop tops/discard
stems & seeds. Set aside 3/4 C. spaghetti
sauce – pour remaining sauce in crockpot.
In large bowl combine sausage, rice, cheese,
onion, tomato, parsley, olives, garlic powder,
salt, Italian seasoning, pepper flakes & reserved
chopped pepper tops & spaghetti sauce – spoon
mixture into peppers then transfer peppers to
crockpot. Cover & cook on Low 4-5 hours or
until sausage is no longer pink & peppers are
tender. Serves 5

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

Garlic Cheddar Quick Bread

3 C. flour
4 tsp. baking powder
1 C. sharp Cheddar cheese,
shredded
1/4 C. sugar
2 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1 1/2 C. milk
1/4 C. canola oil
1 egg

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl whisk flour,
baking powder, sugar, garlic
powder & Ital. seasonings. In
another bowl mix milk, egg &
oil until well combined; fold in
cheese. Pour mixture into
prepared pan (if desired
sprinkle a little additional
Italian seasoning on top)
Bake 45 minutes to 1 hour.
Let bread cool approximately
15 minutes before cutting.
Makes 1 loaf

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

Spicy Sausage Soup with Tortellini

2 (32 oz, ea) cartons chicken broth
1 lb. bulk hot or mild Italian sausage
1 (9 oz) pkg. refrigerated cheese
tortellini
1 (14.5 oz) can fire-roasted or
Italian diced tomatoes
1 tsp. Italian seasoning
3 C. fresh spinach, thinly sliced

In 6 qt. stock pot bring broth to boil.
Carefully drop sausage by heaping
teaspoonfuls into boiling broth. Add
tortellini, tomatoes & Ital. seasoning,
return to boil. Reduce heat, simmer,
uncovered, 8-10 minutes until sausage
is cooked through & pasta is tender. Stir
in spinach until wilted. Serves 8 (3 qts)

NOTE: Freezer option:
Freeze cooked, cooled soup in freezer
containers. To use, partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally & adding
a little broth, if necessary.

(recipe: tasteofhome.com)
——————————-

Large Batch Brownies

2 C. butter, melted
4 C. sugar
1 C. cocoa powder
4 tsp. vanilla
8 eggs
3 C. flour
1 tsp. salt
1 1/2 C. chocolate chips (milk or
semi-sweet)

Frosting:
1/2 C. butter, melted
1/2 C. cocoa powder
6 C. powdered sugar
10 T. milk
2 tsp. vanilla
dash salt

Preheat oven 350 degrees F.
Using stand mixer, place melted
butter, sugar, cocoa & vanilla in
bowl; beat on Low speed until
combined & smooth (about
1 minute). Add eggs, one-at-a-
time, mixing well between each
one. In separate bowl combine
flour & salt; add to batter & mix
on medium speed until smooth
(about 2 minutes); add chocolate
chips & stir until combined. Spray
a large cookie sheet with nonstick
spray. Scoop 3/4 C. of batter out of
bowl (into another bowl) & spread
rest of batter onto sheet – spread
evenly with a knife. (The remaining
batter can be baked in a loaf pan if
you wish). Do not add all batter to
cookie sheet – it will overflow)
Bake 25-30  minutes (be sure to
not over bake). Brownies are done
when a wooden toothpick inserted
into center comes out clean. Cool
completely.
Frosting:
Place melted butter & cocoa in
large bowl; beat on medium speed
using elec. mixer until well combined.
Add powdered sugar in batches,
milk, vanilla & salt – mix until smooth
& glossy. Spread evenly over brownies,
slice & serve.

(recipe: jamiecooksitup.net)
=======================

Our weather warmed up some today to
almost 50 degrees F – that’s HUGE in
Michigan at this time of year…however,
along with the warm came breezes & rain
which made you feel chilled. Husband &
I had doctors appointments today and
I was really glad to finally get home, get
a warm sweatshirt, slippers & blanket
around me so that I could snuggle in
my recliner & read a book – it was THAT
chilly! (Of course, that was after I’d
already had a nice warm cup of Chai
Latte tea!). I’m fine, health-wise (knew
I was but because I’m diabetic my doctor
insists on seeing me every 3 months (could
be something to do with my insurance,
also). Husband finally got meds to help
him recover from the bronchitis – YAY!
Being sick with that for a week would
make anyone cranky! Dinner is chili; I
made a big batch yesterday and there
should be enough for at least 3 more
days (I make BIG batches!).

I also made the Banana Chocolate Chip
cake I’d posted a few posts ago – it was,
in my opinion, OK.

Banana Chocolate Swirl Cake
with Chocolate Glaze

It required you cover
the baked bundt cake with a chocolate
drizzle – let’s just say drizzle & I were
NOT friends – I had it ALL OVER – on
my hands, the counter, the cake,
my apron – UGH! After tasting the cake
I see no reason for it to need drizzle!
Husband liked it, so that’s good… will
I make that recipe again? Probably not.

Hope you are all comfy, warm & enjoying
your day;

Hugs;

Pammie

 

 

Finishing old projects

101_0411

Many years ago one of my knit group members asked me if I could ‘use’ 5 knit swatches she had made. To clarify (for those of you who are not knitters/crocheters) a swatch is a small piece of knit/crocheted project which is created to see just how a full pattern will look like knit/crocheted. The swatches she gave me were all knit in cream colored yarn, varying in size & difficulty of pattern choice (she’s an expert knitter). She said: “I know that you will make something nice and useful to others; these are just sitting around my house so here you go!” Four of them have found uses as blankets and I just bumped into a small bag that had 8 knit red squares leftover from many years ago when I was making charity blankets for Ghana, Ethiopia and Sierra Leone. That got me to thinking: “These have been ‘stored’ for too many years – get with it and finish them for charity!” That’s what I did – knit 4 cream squares then sewed them up and crocheted a border; now we have a baby blanket for Crisis Pregnancy Center! I have learned over the years that I really enjoy trying to use something someone else started and making it into something useful – guess it’s just my ‘thing’!

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

Knowing ‘the’ football game is coming soon, I’ve included several appetizer recipes for ya!

Banana Chocolate Swirl Cake
with Chocolate Glaze

1/2 C. chopped walnuts
1/2 C. coarsely chopped
chocolate chips
1/4 C. packed light brown sugar
1 tsp. cinnamon
1/3 C. buttermilk*
3/4 C. oil
1 1/3 C. granulated sugar
3 eggs
1 1/2 tsp. vanilla
2 C. mashed, ripe bananas (4-5
bananas)
3 C. flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
=
Preheat oven 350 degrees F.
Lightly spray Bundt pan with
nonstick spray. In medium bowl
combine nuts, choc. chips, brown
sugar & cinnamon; mix well. In
large bowl combine buttermilk,
oil, sugar, eggs & vanilla; using
a whisk, mix until well blended.
Stir in bananas – mix well. Whisk
remaining ingredients into
batter until well combined. Spoon
1/3 of batter into pan & sprinkle
with half walnut mixture. Spoon
another 1/3 batter & sprinkle
with remaining walnut mixture –
cover with remaining batter.
Bake 50-55 minutes until a
toothpick inserted near center
comes out clean. Let cool 10-15
minutes in pan then invert onto
serving plate. Cool completely
then top with chocolate glaze.

Chocolate Glaze:
1/2 C. chocolate chips
1 T. vegetable oil

Using microwavable bowl, melt
chocolate chips in microwave,
stirring every 30 seconds until
melted. Stir in oil & allow glaze
to cool & thicken slightly. Pour
over top of cooled cake, allowing
glaze to drip down sides of cake.
Allow to set before serving.


*If you don’t have buttermilk:
Pour 1 tsp. vinegar or lemon
juice into a 1-cup measuring cup.
Pour milk up to 1/3 C. mark –
stir & let stand 5 minutes.
Now you have 1/3 C. buttermilk

(recipe: mrfood.com)
———————————

Chunky Guacamole

3 medium avocados (or 4 large)
1 tsp. lime juice
1 tsp. lemon juice
1/4 C. cilantro, chopped
2 T. salsa
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. cumin
1/8 tsp. cayenne pepper
salt/pepper, to taste
1/4 C. frozen corn
1/2 C. chopped tomato

Scoop flesh from avocados & place
in medium bowl (reserve 1 pit).
Squeeze a bit of lemon & lime
juice on top (about 1 tsp. each).
Add cilantro, salsa, garlic & onion
powders, cumin & cayenne. Using
a fork, smash all ingredients
together. (In order to get chunky
texture, don’t smash avocados
too much) Add salt/pepper; mix
corn & chopped tomatoes – mix
to combine. You can serve now –
OR if planning on using later:
Place 1 avocado pit in center of
guacamole & cover bowl with
plastic wrap – press wrap onto
top of guacamole so there is
as little air as possible touching
the guacamole (this helps it
keep from turning brown).
Refrigerate – it should last
2-3 days. Makes 2 Cups

NOTE: If you serve it second or
third day – you might need to
freshen up the seasonings –
taste, stir & add more garlic
powder & cumin, if needed.

(recipe: jamiecooksitup.net)
———————————–
Jalapeno Cheddar Corn Muffins

1 C. + 2 T. flour
1 C. cornmeal
1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk*
1/2 C. oil
2 eggs
1 C. sharp cheddar cheese, shredded
2-3 small jalapenos

Preheat oven 350 degrees F.
In large bowl combine flour,
cornmeal, sugar, baking soda & salt;
mix with fork. In 2 Cup glass measuring
cup place buttermilk, oil & eggs – whisk
with fork until well combined. Pour wet
ingredients into dry & stir just a few
times
using a wooden spoon. Do not
over mix. Chop jalapenos (remove seeds);
Add cheese & jalapenos to batter; stir
until there are no more streaks of flour.
Line muffin tins with paper liners &
spray with nonstick spray; pour batter
into pans & bake 12-15 minutes until
tops spring back when lightly tapped.
Remove from oven & cool in pans
5 minutes.

*If you don’t have buttermilk:
Place 1 C. milk plus 1 T. lemon
juice or vinegar in 2-cup measuring
cup – stir & let stand 5 minutes.
Now you have buttermilk!

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

Mixed Bean Soup w/ Ham & Kielbasa
Crockpot
(overnight or quick cook methods)

1 (16 oz) bag mixed dried beans (&
flavor packet – if your beans don’t
have a flavor packet, it’s not essential)
8 C. water
2 chicken broth cubes
1 C. sliced carrots (about 1/2″ thick)
1/2 C. chopped onion
meaty ham bone or 1 large ham
steak, cut into chunks
1/2 tsp. basil
1 bay leaf
1 pkg. fully-cooked kielbasa, cut into
1/2 inch slices
salt/pepper, to taste

Overnight Method:
Place beans in a large pot & cover with
water 1 inch above beans; soak beans
overnight.
Quick-cook Method:
Place beans in large pot & cover with
water 1 inch above beans – bring
to boil & boil 5 minutes. Remove pot
from heat, cover & let stand 1 hour.

With either method, drain water after
soaking/boiling & rinse well.

Place soaked/cooked/drained beans in
crockpot. Add water & flavor packet
(if using), chicken cubes, carrots, onions,
basil, bay leaf, kielbasa & ham bone/or
ham chunks. Cover & cook on Low 8-10
hours or High 5-8 hours. Add salt/pepper,
to taste & remove ham bone. Serves 6-8

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

Greek Feta/Tomato Dip

2 C. grape tomatoes, chopped
4 green onions, sliced
olive oil
feta cheese
2-3 T. Greek seasoning

crusty Artisan bread – thin loaf

Using a serving platter, drizzle
some olive oil on bottom of platter.
Sprinkle tomatoes & green onions
on oil; sprinkle feta on top. Sprinkle
2-3 tsp. Greek seasoning on top &
toss to coat. Serve immediately
with crusty artisan bread chunks.
Serves 5-6

(recipe: jamiecooksitup.net)
—————————————-
Crockpot Buffalo Chicken
Sandwiches

1 (12 oz) jar Franks Red Hot
Buffalo sauce
2 T. ranch salad dressing mix (dry)
5 chicken breasts (about 2 1/2 – 3 lb-
frozen is fine)
2 T. butter
8 ranch-type rolls
8 slices Cheddar cheese

blue cheese or ranch salad dressing
shredded lettuce
chopped celery (optional)

In sauce pan pour hot sauce & 2
T. powdered ranch dressing mix;
stir to combine well then heat on
stove until bubbly. Spray 3-4 qt.
crockpot with nonstick spray &
place chicken breasts in bottom.
Pour hot sauce mixture over top.
Cover & cook on Low 7 hours,
or High 4 hours. Shred chicken
using 2 forks & add 2 T. butter –
stir. Slice rolls & place chicken
on roll bottoms; add 1-2 slices
cheese. Spread blue cheese or
Ranch dressing on sandwich &
top with shredded lettuce (and
chopped celery, if using.)

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

Lasagna Soup for a Crowd
(serves about 18)

4 cloves garlic, minced
1 lb. sausage
6 C. hot water
2 T. beef bouillon granules
4 (14.5 oz, ea) cans diced Italian tomatoes
2 (8 oz, ea) cans tomato sauce
1 tsp. thyme
3 T. brown sugar
1 T. Italian seasoning
3/4 tsp. salt
1/4 tsp. pepper
3/4 tsp. garlic salt
1 tsp. fennel
1 1/2 . Parmesan cheese, shredded
1 (16 oz) pkg. medium shell pasta
2 C. mozzarella cheese, shredded

In large soup pot on medium-high
heat cook garlic & sausage until
sausage is no longer pink, breaking
up chunks; drain fat. Add all other
ingredients except Parmesan &
mozzarella cheeses & pasta. Bring
to boil, reduce heat to simmer &
cook 30 minutes, stirring occasionally.
Cook pasta in separate pot accordg.
to pkg. directions; drain & run cold
water over it. When soup has
simmered 30 minutes, add Parmesan
cheese & stir – remove from heat.*
Just before serving add cooked pasta
(if you add it too soon the pasta will
get soggy). Scoop into individual
serving bowls & sprinkle tops with
mozzarella cheese.

*If you’re taking this to a party:
poster transfers mixture to a large
7 qt crockpot (without pasta) &
turns crockpot to warm. Just before
serving they add pasta & stir.

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

Apple Dump Cake

1 box yellow cake mix plus
ingredients to prepare cake
2 (21 oz, ea) cans apple pie mix/
filling
1/2 C. (1 stick) butter
1/2 C. water

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Spread apple
filling on bottom of pan. Prepare
cake mix accordg. to box directions;
pour cake batter on top of apples.
Melt butter with water & pour on top
of cake. Bake 50-60 minutes until
a toothpick inserted into center
comes out clean. Serves 8

(recipe: ourtableforseven.com)
————————————
Chocolate Marble Bread

Bread:
2 C. flour
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs, room temp.
2 tsp. vanilla
1/2 C. unsalted butter, melted
1 C. sour cream, room temp.
2 T. cocoa powder

Glaze:
1/2 C. chocolate chips
2 T. unsalted butter
2 tsp. light corn syrup

Cake:
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick spray. Whisk flour,
sugar, baking powder, baking
soda & salt. In another bowl
whisk eggs, vanilla, butter &
sour cream; pour wet ingredients
into dry ingredients & mix until
just combined. Do not over-mix.
Pour half batter into a separate
bowl & fold in cocoa powder.
Spoon a dollop of each mixture,
alternately, into prepared pan then
use a toothpick to swirl the two
mixtures together. Bake 50-60
minutes* until a wooden toothpick
inserted into center of loaf comes
out clean.

*Cover loosely with foil half way
through baking to prevent bread
from browning too much.

Glaze:
Place choc. chips, butter & syrup in a
heat-proof bowl & microwave until
completely melted & smooth,
stirring every 10 seconds. Drizzle
glaze over cooked bread & leave to
set. Makes one loaf

(recipe: marshasbakingaddiction.com)

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

Gas prices are up a little to $2.26/9 – not too
bad.

Our weather is back to pure MICHIGAN
WINTER: right now the temperature is
40 degrees F., sun shining and a good
3 inches of snow on the ground. Driving
to Knit night last night was a bit ‘iffy’ –
light wet snow/rain & roads slightly
slippery but it had all stopped by the
time I was due to drive home. Woke
up to a good 1 1/2 inches MORE snow –
oh well, it IS January in Michigan, right?

Not much going on ‘new’ around here
lately – the first recipe on today’s post
(Banana Cake) I want to try soon as I
have 4 very ripe bananas screaming
at me to make something out of them
before they get thrown out – ever have
that happen to you? My poor husband
is suffering with bronchitis – he seems
to get it every winter; lots of liquids &
rest. (He says if it gets worse by tomorrow
he’s going to the doctor).

Stay safe, warm & healthy & try to enjoy
some of each day.

Hugs;

Pammie