It’s coming!

Slowly but surely I’m claiming my life back! Last night was the first time I made dinner – all by myself, no help! We had salmon patties, wild rice and a tossed salad. I’ve been kind of pushing myself to work JUST with the cane (although I kept the walker in the kitchen if I needed it – turns out I didn’t!).

To start with, here’s the latest baby blanket; this one is done using self-patterning yarn. Not sure how the manufactures do this, but they (somehow) color the yarn in little bits so that, when knit up, it makes stripes with tiny flower patterns! I remember this yarn was very popular about 10 years ago and I used a lot of it then. Originally it was only produced by Bernat yarn co and it was called
Bernat Baby Jacquard yarn. Bernat stopped making it (I wrote them many letters attempting to persuade them to continue it, but they didn’t). Years ago I found one company that offered it and I bought a very big skein – found it a few weeks ago in my yarn stash & knit up the below blanket. In order to add some texture, I found a pattern for the little ‘raised rows’ in between the stripes.

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

Spiced Ooey-Gooey Cake

1 (16.5 oz) box spice cake mix*
2 eggs
12 T.  (1 1/2 sticks) butter, melted
1 tsp. vanilla
1 tsp. cinnamon
—
Topping for Cake:
1 (8 oz) pkg cream cheese, softened
1 egg
3 C. powdered sugar
cinnamon & sugar to sprinkle on top
=
NOTE: Do not make cake accordg. to
box directions!
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a bowl mix cake mix, eggs,
melted butter, vanilla &
cinnamon by hand. Press mixture
into prepared pan (this is bottom
layer of cake).
In a large bowl using elec. mixer,
add cream cheese, egg &
powdered sugar – mix well & spread
over bottom cake layer. Sprinkle
top with cinnamon/sugar (use as
little or as much as you like).
Bake 40-45 minutes until top of cake
is golden brown. Cut into squares to
serve. Serves 8

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

Egg Roll in-a-Bowl

1 T. olive oil
2 cloves garlic, minced
1 T. fresh ginger, minced
(or 1 tsp. ground ginger)
1 lb. ground pork
1 T. sesame oil
4-5 C. shredded cabbage*
1 C. shredded carrots
1/4 C. soy sauce (low sodium)
2-3 tsp. Sriracha (optional)
=
For Serving:
cooked brown or white rice to serve 6
chopped green onions – garnish
sweet chili sauce, yum-yum sauce or
additional soy sauce (optional)
=
In large skillet or wok heat olive oil.
Add garlic & ginger – cook 1-2 minutes
until fragrant. Add pork; cook until no
pink remains. Push pork to one side of
pan. Add sesame oil, cabbage & carrots –
stir to combine with meat & cook until
tender-crisp. Add soy sauce & Sriracha
(if using). Cook & stir until cabbage is
tender, about 6-8 minutes. Serve
immediately with cooked rice & optional
garnishes. Serves 6
Store leftovers in fridge.

NOTE: you can substitute ground beef,
ground chicken or turkey in place of pork

*can substitute a 14-16 oz. bag of shredded
cabbage or coleslaw mix

-You can also scramble 1-2 eggs after
cabbage has been cooked by pushing it
to the side.

You can also top this off with fried
won-ton strips

(recipe: lovebakesgoodcakes.com)
———————————-
Stick of Butter Rice

1 C. uncooked long-grain white
rice (NOT instant)
1 (10.5 oz) can condensed
French Onion Soup
1 (10.5 oz) can condensed
Beef Consomme
1 stick unsalted butter (1/2 C.)
sliced thinly
–
sliced green oions or
chopped fresh herbs for garnish,
optional
–
Preheat oven 425 degrees F.
In a 8 X 8″ baking dish add rice, soup
& broth – mix well. Cut butter into
slices & place on top of mixture. Cover
with foil & bake 30 minutes. Remove
foil & bake 30 minutes more. Before
serving, fluff with a fork. Garnish
with green onion or fresh herbs, if
desired. Serves 4-6

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

Copycat Autumn Squash Soup

2 lb. butternut squash, cut into
1/2″ cubes
1/2 C. chopped onion
2 T. olive oil
1 1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1 (15 oz) can pure pumpkin
2 C. vegetable broth
1 1/2 C. apple cider
1 1/2 C. Half & Half
1/2 tsp. cinnamon
1/4 tsp. curry powder
=
Preheat oven 450 degrees F.
In large bowl combine squash,
onion, oil, 1/2 tsp. salt & 1/4
tsp. pepper; toss until evenly
coated. Place squash mixture on
a baking sheet in a single layer.
Bake 20-25 minutes until tender.
Place mixture in a blender or food
processor – process until smooth.
In large saucepan over medium-low
heat, combine squash puree, pumpkin,
broth, apple cider, Half & Half, cinnamon,
curry, remaining 1 tsp. salt & remaining
1/4 tsp. pepper – mix well. Heat 10-12
minutes until heated through – do not
boil.  Serves 8

(recipe; mrfood.com)
——————————

Italian Layer Bake

1 (8 oz) tube refrigerated
crescent rolls
8 slices deli turkey (about 1/2 lb)
8 slices deli ham (about 1/2 lb)
12 slices deli hard salami (about
1/2 lb)
8 slices Swiss cheese (about 1/2 lb)
1 (12 oz) jar roasted peppers, drained
4 eggs, beaten
–
Preheat oven 350 degrees F.
Unroll crescent dough without
separating triangles. Spread dough
into 2 squares along center cut line.
Place 1 square of dough in an 8 X 8″
baking dish – using your fingers, press
dough to fit bottom. Layer with half
turkey, ham, salami, Swiss cheese &
roasted peppers. Pour half beaten eggs
over peppers & repeat layers with
remaining meats/cheeses/peppers.
Place remaining square of dough over
peppers. Pour remaining beaten eggs
over dough & cover lightly with foil.
Bake 20 minutes, remove foil & bake
an additional 20-22 minutes until golden
& heated through. Let cool 5 minutes
before cutting. Serves 6

(recipe: mrfood.com)
———————————

Crockpot Olive Garden Zuppa
Toscana Soup (copycat)

1 lb. ground pork sausage
3/4 C. onion, diced
6 slices bacon, diced
1 tsp. garlic, minced
4 C. chicken broth
1 C. potatoes, cut into bite-sized
pieces
2 C. kale, thinly sliced
3/4 C. whipping cream
–
In large skillet  cook sausage
over medium heat; drain – remove
to a plate. Place onion & bacon in
skillet & saute over medium heat
until onions are translucent. Place
sausage, onions, bacon & garlic
in crockpot with broth & potatoes.
Cover & cook on Low 4-6 hours.
Add kale & whipping cream just
before serving – stir & serve.
Serves 4-6

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

Best Dip in the World

8 oz. cream cheese, softened
2 C. sour cream (poster used light)
1 1/2 C. shredded Cheddar cheese
6 slices bacon, cooked/crumbled
1/2 C. sliced green onions
=
Dippers:
toasted bread or rye toast rounds
crackers
fresh veggies
=
Preheat oven 400 degrees F.
In a medium bowl using elec.
mixer, combine cream cheese, sour
cream, Chedd. cheese, bacon &
green onion – mix until smooth &
spread/spoon into a 1-quart
baking dish.
Bake 25-30 minutes until cheese is
bubbling & hot.

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

Crockpot Blackberry Cobbler

3-5 C. blackberries, rinsed/drained
1/4 C. sugar
1 T. cornstarch
2 T. salted butter, melted

Cobbler Layer:
1 1/4 C. flour
3/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 tsp. vanilla
2 T. salted butter, melted

Topping:
1 T. sugar
1/4 tsp. cinnamon
=
Place blackberries in crockpot; sprinkle
sugar, cornstarch & melted butter -stir
well. *
In medium bowl add dry ingredients for
Cobbler layer – stir. Add wet ingredients
(vanilla, milk, melted butter) & stir until
combined (some lumps are fine, do not
over mix). Evenly pour this over berries &
spread out with spatula, if needed.
In small bowl add topping ingredients;
mix & sprinkle over batter.
Cover & cook on High 2 hours 30 minutes.
Do NOT open lid during cooking time.
Serves 8
Serve with ice cream or whipped cream

*If you don’t want all whole berries in
cobbler, use a potato masher & squash
some of the berries at this step.

(recipe: themagicalslowcooker.com)
===================

Today is the first day of October and our weather is
turning into FALL – colder nights, crisp air, sunny with
a breeze and leaves slowly falling from the trees. We
haven’t had really cold days/nights yet but I’m pretty
sure they are coming quickly. Today our High is supposed
to be 58 but looking at Friday night the Low is 37 – that’s
really close to FREEZING – sigh.

I don’t remember if I mentioned our ‘Garage Project’
here before; very soon we will be starting this: we are
having our garage & connecting porch torn down and
a new one built. One of the electricians from the company
came yesterday to ‘scope out’ the wiring. With new code
rules about wiring, etc. we/they will be required to install
smoke detectors in the garage AND the house (they will
be inner-connected). Today a man is coming to cut/score
the existing cement around the garage before they will
begin removing it (and the garage/porch). Next week will
be very busy/hectic, I’m guessing. My husband & older
son built a new shed this week to house the riding &
electric lawn mowers and all other tools from the garage
while this is all being done. Lots coming up – glad I’m
finally feeling MUCH BETTER! I can’t exactly ‘help’ as
I’m still dependent on using something to support my
healing hip but I can put more bottled water in the fridge
for thirsty workers!

Hope you are enjoying a good/healthy week. I notified my
lovely knit group ladies that, starting next Tuesday, we will
be meeting ON LINE for Zoom knit meetings instead of in
the park. This Tuesday FOUR brave, freezing ladies met in
the park – it’s getting too cold to do that (and I still can’t
make the trek from the parking lot to the pavilion where
we met). Time to ‘move on’, so to speak!

Hugs;

Pammie

PS: Forgot to mention: Tuesday husband & I did my
first actual ‘after the surgery’ grocery shopping and
it worked out well! I brought the cane, put it in the
cart & used the cart to get around. Good exercise
AND we got groceries to boot!

and here we are!

Today is promising to be a lovely day – expected 75 degrees F. YES! Oldest son & husband will be working on finishing up building the base for a new shed in our yard. (we will need it shortly as we are having our garage & porch taken down and new ones built) – should be perfect weather for it! (the shed arrived 2 days ago in boxes so they will have the ‘fun’ of assembling that, too). Glad my only duties are keeping our 3-yr old grandson busy and making sandwiches.

Last night the leaders of my special needs group got together for a dinner/meeting – I had a GREAT time! The food was very tasty (brats & peppers, a great tossed salad, cheesy potatoes, etc). It was SO nice to see these ladies again and just enjoy their company. We collectively came to the conclusion that we might never meet again in our group – the way the Covid thing is going. Our ‘kids’ are not into staying 6 feet apart, let alone wearing masks. Yes, the church has agreed to kind of give us the entire wing to isolate us from the rest of the people attending on a Wednesday night (IF and when they go back) but the problem, for us, is deeper than that. For a ‘starter’ idea of when we ‘might’ go back we all said January – but we will just have to wait and see.

I’m doing better at getting around – still using the walker (I’m actually hating the sound of it when I push it) – pretty lame, eh? Still don’t feel strong enough to go to a cane but I’m going to continue to try. My surgeon said that I could be like some of his patients who go from a walker to JUST WALKING, skipping the can altogether! We’ll see . . .

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

Pumpkin Crunch Cake

1 (15 oz) can canned pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 C. chopped pecans
1 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan
with nonstick cooking spray.
In large bowl whisk pumpkin, evap
milk, eggs, sugar, cinnamon & salt –
pour into prepared dish. Sprinkle
dry cake mix on top & top with
chopped nuts. Evenly pour melted
butter all over top. Bake 50-55
minutes. Serves 12

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

Broccoli Carrot Salad

1 1/2 lb. broccoli cut into bite-sized
florets* (poster also peeled & shredded
the stems)
1/2 C. thinly sliced red onion
1 C. shredded carrot (about 2 carrots)
1/2 C. dried cranberries
1/4 C. sundried tomatoes, chopped
(packed in oil)
1/2 C. mayonnaise
1/4 C. apple cider vinegar
2 T. maple syrup
1 T. spiced brown mustard
1 tsp. kosher salt

Candied Nuts:
1 1/2 C. walnut pieces
1/4 C. soy sauce
1/4 C. maple syrup
1 1/2 tsp. smoked paprika
=
In large bowl toss broccoli, onion,
carrot, cranberries & sun-dried tomatoes.
In small bowl whisk mayo, vinegar, 2 T. maple
syrup, mustard & kosher salt. Pour wet
mixture over broccoli mixture & toss.
Cover & refrigerate one hour, tossing after
30 minutes.
=
Nut topping:
Line a sheet tray with parchment paper.
In a medium saucepan place nuts, soy
sauce, syrup & paprika – heat & toss over
medium heat until pieces get sticky &
liquid evaporates, about 3-5 minutes.
Do not over-cook – or have the heat too
high or they will scorch. Pour nuts onto
parchment & let cool. Do not touch this
mixture with your fingers – nuts are very
hot.

To serve:
Toss salad one more time & portion into
bowls topped with candied nuts.
Serves 4

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

Fruity Chicken Salad

1 1/2 lb. chicken tenders
(32 oz) chicken stock
3/4 C. mayonnaise
2 T. finely minced celery
2 tsp. dry Ranch Salad dressing mix
1/2 tsp. ground black pepper
1/2 tsp. salt
3/4 C. red seedless grapes, cut in half
1/2 C. chopped pecans
1/2 to 3/4 C. Fuji apple, seeded/chopped
=
(optional: washed lettuce leaves – as bed
for salad on a plate/bread to make
sandwiches with salad
=
In large pot place chicken tenders & stock.
Heat over medium 15-20 minutes until chicken
is fully cooked; shred chicken.
In medium bowl place celery, dry Ranch mix,
mayo, salt/pepper – blend well. Add shredded
chicken & mix thoroughly. Serve on a bed of
lettuce or in a sandwich. Serves 4
NOTE: Salad tastes better if prepared a few
hours ahead & refrigerated.

(recipe: copykat.com)
———————————

Crockpot Zucchini Bars

4 large eggs, beaten
2 C. zucchini, peeled/shredded
1 C. oil
2 C. sugar
1/2 tsp. baking soda
2 1/2 C. flour
1/2 C. chopped pecans
2 tsp. cinnamon
=
Frosting:

8 oz. cream cheese, softened
2 1/2 C. powdered sugar
1/4 C. butter, softened (1/2 stick)
1/4 C. chopped pecans
==
Lightly spray insides of crockpot
with nonstick cooking spray – dust
with flour.
In medium bowl mix together
all ingredients & pour into crockpot.
Place a couple paper towels tightly
under lid & close lid. Cook on High
2 hours (turning your insert halfway
through cooking time if your crockpot
does not cook evenly.) Remove insert
& place on a heat-safe surface to cool;
approx. 30 minutes before frosting bars.
Serves 12

Frosting:
In medium bowl mix all ingredients
(except nuts) – spread on top of cooled
bars. Sprinkle nuts on top.

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

Jalapeno Popper Chicken Casserole

2 C. cooked, diced chicken
8 oz. cream cheese
1 (16 oz) box bow tie pasta
2 C. Monterrey Jack cheese, shredded
1 C. Cheddar cheese, shredded
1 C. water
1 C. milk
1 fresh jalapeno – seeded/diced
1/2 C. bread crumbs
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Boil pasta to al dente.
In a large saucepot melt cream
cheese with water & milk. Add
cheeses, stir to melt. Add cooked/
drained pasta & diced jalapenos
(save a few for topping). Mix in
chicken & pour into prepared dish.
Top with bread crumbs & jalapenos.
Cover with foil & bake 20 minutes.
Uncover & bake an additional 10
minutes. Serves 6

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

Grilled Parmesan Potatoes

1 sheet (about 18″ X 12″ of
heavy-duty aluminum foil –
spray with nonstick cooking spray
==========
1 lb. small red potatoes, cut
into 1/2″ cubes
1/4 C. chopped green onion
2 tsp. vegetable oil
1 T. Parmesan cheese, grated
(poster adds a lot more – so,
to taste)
1 tsp. dried oregano
1/2 tsp. garlic salt (or, to taste)
1/4 tsp. black pepper, (or
to taste)
=
Place potatoes in large bowl; add
onions & oil – toss to coat. Spoon
into center of foil. In a small bowl
combine Parm. cheese, oregano,
garlic salt & pepper – sprinkle over
potato mixture. Fold foil into a pouch
& seal tightly.
Place packet on grill over medium-hot
heat 20-30 minutes until potatoes
are tender. Open foil carefully to allow
steam to escape. Serves 4

(recipe: tasteofhome.com)
—————————

Caramel Apple Crisp Cheesecake
Overnight recipe
(requires springform pan)

Crust:
1/4 C. brown sugar
1 C. graham cracker crumbs
3/4 C. rolled oats
1/2 C. melted butter

Cheesecake:
16 oz. (2 pkgs) cream cheese,
softened
2 T. corn starch
1/4 C. brown sugar
1/4 C. granulated sugar
1/8 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. cinnamon

Apple Crisp Topping:
1/4 C. flour
1/4 C. rolled oats
1/4 C. brown sugar
1/2 tsp. cinnamon
2 T. coconut oil
2 medium to large apples, peeled/
thinly sliced

Caramel ice cream topping
—
Preheat oven 350 degrees F.
In large bowl combine crust
ingredients together & press
into bottom of a 9 or 10″ spring-
form pan. Bake 5 minutes – remove
from oven to cool.

Cheesecake:
In large bowl using elec. mixer blend
cream cheese, brown sugar, gran. sugar,
cinnamon, ginger, cornstarch & vanilla –
once well combined pour on top of crust.

Apple layer:
Arrange thinly sliced apples on top of
cheesecake in a single layer. Top with
Apple Crisp topping & bake 40-50
minutes. Cool 15 minutes. Refrigerate
overnight. Drizzle top with caramel.

(recipe: Land Cooking – FB)

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

Hope you are all well and in great spirits during
this ‘change to Fall’ weather. I’m still plodding
along knitting the same 2 baby blankets. (I could
kick myself: the last yarn buying trip before
surgery there was 1 thing I wanted to buy: a
skein of yellow sport-weight yarn to be used
in crocheting granny squares into a baby blanket.)
I use yellow for the centers of the squares then
the various baby yarns I’ve accumulated for the
rest of each square. Looking for that one YELLOW
yarn produced a very pale yellow skein I must have
got on sale – NOT what I wanted at all! (I guess you
could ‘excuse’ me because just before I went to
check out I spotted a small CLEARANCE section
of yarns and ended up buying about 7 various colored skeins, on sale…my mind totally went out the window on
that bright yellow sport-weight yarn I wanted –
sigh.) Oh well- life goes on, right?

Try to stay well and remember to find something
each day that makes you smile or remember a
good memory – life is very short – enjoy it while
you can.

Hugs;

Pammie

Happy Sunday!

Hello! It’s been awhile since I posted – went to post-op visit with surgeon on Tuesday. He says I’m doing above & beyond what’s expected at this time and I don’t have to do Physical Therapy! YAY! Still walking with a walker (makes me feel like a really old lady!) and slowly getting my strength back. I guess I’m a bit ‘hurry up and go’ – I want to get back to my much more active life but #1: I can’t drive #2: I can’t walk on any uneven surfaces (that cuts out going to my knit group in the park – sigh) so really trying to FORCE myself to use  more energy. My husband has been really excellent watching over me, helping me get dressed (you never know the ‘fun’ until you can’t BEND DOWN to pull up your underwear!), fixing me meals, etc. (He even got a little upset the other day b/c I decided to do something for myself; he said: “I could have done that FOR you!” (Ooops – gotta remember he WANTS do do things for me; so used to be independent!). Next surgeon visit is in 2 weeks; he said I can start with a cane whenever I feel ready . . . NOT YET! Actual hip/leg pain? Very little – the stitches ‘itch’, just have to remember to move the way I was told & not try any fancy ‘sideways’ bending – too painful plus it can pull my interior stitches. I’m getting there – SLOWLY!

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

Blackberry Crescent Roll Bars

2 (8 oz, ea) tubes refrigerated
crescent rolls
2 C. fresh or frozen blackberries
1/2 C. granulated sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 (8 oz) can pineapple tidbits,
drained
2 T. milk
1 egg
–
Preheat oven 350 degrees F.
Unroll 1 tube rolls & place in
bottom of a 9 X 13″ baking dish,
pressing seams together to form
a solid dough. In a bowl combine
sugar, blackberries, vanilla, cinnamon,
milk & egg – mix with a spoon &
spread over dough. Sprinkle drained
pineapple over mixture. Cover dish
with other roll dough & press seams
to make top crust.
Bake about 30 minutes until brown on
top. Remove from oven & let cool
completely. (drizzle top with
optional glaze, if desired)
Serves about 8

Optional Glaze:
1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla
–
Place sugar in bowl & whisk in
milk & vanilla until smooth.
(you can add less or more milk or
sugar to get consistency you want).
Makes 1 C. glaze

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

Garlic Shrimp Pasta

1 lb. medium shrimp, deveined/
tails removed
1 lb. spaghetti noodles
6-8 cloves garlic, minced
1/4 C. butter
olive oil
Italian seasoning, to taste
red pepper flakes, to taste
salt, to taste
ground black pepper
—
Boil pasta noodles accordg. to
pkg directions until tender – save
1 C. pasta water for later.*
Wash shrimp; drain pasta. In a
skillet over medium heat melt
butter; add shrimp & simmer
until shrimp are a little pink & start
to curl. Add garlic & cook 5-7
minutes. Add 2-3 drizzles of oil;
continue to stir until shrimp are
pink & curled. Add cooked, drained
pasta. Add seasonings & add in
just enough pasta water until mixture
isn’t swimming in liquid but not
dry either (start adding 1/4 C. to start).
Keep tossing all ingredients in skillet
until all are incorporated. Serve hot.

*poster said she adds some oil, salt &
fresh herbs to her boiling pasta

(recipe: 77delicious.com)
————————————–

Crockpot Campfire Potatoes

5 medium potatoes, sliced
1/2 C. butter (1 stick)
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp oregano
1/2 tsp. garlic, minced (1 large clove)
1 C. white onion, sliced (1 small)
1/2 C. Parmesan cheese, shredded
1 C. Cheddar cheese, shredded
–
Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix butter, Worc. sauce,
salt/pepper, oregano & garlic. Add
potatoes, cheeses & onion – mix until
potatoes are coated. Pour into prepared
crockpot, spread out in even layer.
Cover & cook on High 4 hours without
opening lid during cooking time.
Serves 6

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

Crockpot Cheeseburger Meatloaf

2 lb. ground beef
3/4 C. Italian bread crumbs
1/4 C. dried minced onions
2 large eggs, beaten
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 C. shredded Cheddar cheese
=
Your favorite cheeseburger toppings
=
In large bowl mix all ingredients
except cheese & toppings. On a
sheet of lightly greased waxed paper
press out ground beef into a large
rectangle. Sprinkle cheese on top,
leaving a 3/4″ border all the way
around. Starting at short end, roll
up like a jelly roll & pinch each end
to seal. Place in crockpot & press
into a meatloaf shape. Cover & cook
on Low 4-6 hours (or High 2-3 hours).
Serve with desired cheeseburger
toppings. Serves 6

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

Grilled Chicken w/Mustard & Maple
Glaze

4 boneless skinless chicken breasts
salt/black pepper, to taste
1/4 C. maple syrup
2 T. prepared yellow mustard
1 tsp. apple cider vinegr
1 tsp. soy sauce
–
Preheat grill to medium-high heat.
NOTE: to make sure chicken cooks
quickly, it should be thin. If chicken
breasts are thick, butterfly them by
cutting them in half. Season both
sides of chicken with salt/pepper.
In a bowl combine maple syrup, mustard,
vinegar & soy sauce – divide into 2 bowls
(one for cooking, one for serving).
Cook chicken on one side about 6
minutes; flip & cook an additional 6
minutes. Baste chicken with glaze then
flip again & glaze – continue cooking until
chicken is done. (when a meat thermometer
inserted in chicken reads 165 degrees F. and
juices run clear).
Serve with remaining glaze.

(recipe: aroundmyfamilytable.com)
————————————
Spaghetti Squash Tetrazzini

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

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

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

Finishing:
1 C. Parmesan cheese
2 T. butter, melted
1/4 tsp. grated nutmeg
salt/pepper, to taste
1 C. soft bread crumbs
–
Preheat oven 350 degrees F.
Carefully cut squash in half lengthwise
& scoop out seeds. Place, flesh sides
down, in glass casserole dish & pour
water over it. Cover tightly with foil
& bake 40 minutes.

(while squash is baking: heat 1 T.
butter in large nonstick skillet – saute
onions until they begin to brown. Add
mushrooms & cook until soft; stir in
wine & chopped meat. Cook until meat
is fairly dry. Remove contents to a dish;
Melt 3 T. butter in empty skillet – whisk
flour into butter. Quickly add cold Half &
Half & cold milk – season to taste with
salt/pepper. Cook, stirring, over medium-
low heat until sauce thickens.
(squash)
Allow to cool enough to handle. Using a
fork, rake the cooked flesh inside, pulling
it into spaghetti-like strands – place them in
a bowl. Stir melted butter, Parm cheese,
nutmeg, cooked mushrooms/meat &
salt/pepper (if needed).
Spray a 9 X 13″ baking dish with nonstick
cooking spay. Stir sauce into squash mixture &
toss until squash is mixed in & coated – pour
into prepared dish. Sprinkle top with bread
crumbs.
Bake, uncovered, 30 minutes – until crumbs
are golden & casserole is bubbly.
Serves 6-8

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

Caramel Apple Oat Bars

1 1/2 C. quick oats
1 1/2 C. flour
3/4 C. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
3/4 C. butter, melted
30 caramel squares, unwrapped
1 T. milk
2 C. tart baking apples, peeled/
chopped
1/2 C. chopped pecans or walnuts,
optional
–
Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
parchment paper or lightly spray
with nonstick cooking spray.
In a medium bowl combine oats,
flour, brown sugar, salt & baking
soda; stir in butter until crumbly.
Press a little more than half of
mixture into bottom of prepared
pan & bake 8 minutes.
In a microwave-safe container on
High, melt caramels & milk in 30-
second intervals, stirring in between.
Remove pan from oven & sprinkle top
with apples & nuts; drizzle caramel
mixture over top.
Crumble remaining oat mixture over top
of caramel & bake an additional 20-22
minutes until top is lightly browned.
Let cool completely before cutting
into bars.

(recipe: momontimeout.com)

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

Our weather has been in the 70’s with light
rains at night/sunny in the day. I’ve started
getting back to knitting again; finished off
the fancy blue baby blanket (gladly!). Still
have the pink ‘self-patterning’ blanket about
half done. Started another last night – simple
4 row pattern/multi green/yellow/white yarn.
(I pitched the crocheted blanket idea – the yarn
was donated to me – white/multi baby colors but
with a tiny silver ‘thread’ running through it –
that thread made the yarn VERY SCRATCHY! Am
planning on donating it to a thrift store – no wonder
it was ‘donated’ to me!)

I saw a really good free movie on Xfinity/Comcast:
(2012) “The Illusionist” with Ed Norton & Jessica
Biel. I’m not one for ‘magic’ but this one has a very
impelling plot, great effects, good acting – I REALLY
liked it! (trying to watch a little TV; sitting on a couch
is uncomfortable as it’s a little low for me to get up
from).

Hope you are all in good health and enjoying this
weather!

Hugs;

Pammie

I totally forgot!

Reading my previous posts I somehow managed to forget to mention the results of our knit/crochet group’s Detroit Veterans Hospital’s Baby shower donations! This past Tuesday was our pick up date and the ladies, once again, did not disappoint! Grand total of all knit/crocheted items: 163! I spoke with the lady who’s in charge of the women in military at the Vets Hospital and she said, due to fear of Covid, they only have 10 ladies who will receive the baby shower items (this year, due to Covid they are having a ‘drive-through’ shower where the women will pull up, open their door/trunk and have their baby shower items put in their vehicle – no close contact). Below are photos of my ladies creations:

                                                        hand-sewn quilt!

LOVE the NEMO baby blanket! (on left)

    Not only did my friend knit the booties, she even MADE the boxes!

                              (notice the 4 pairs of knit baby tennis shoes at top!)

 

The above ‘pile’ is all from one person! She was out for knee surgery and made GREAT use of her time by creating all the above items!

The lady who created the above is an expert knitter known for her knit socks (you can see 2 pair on the table) She also loves knitting baby hats (18 above!)

One of my ladies is a VERY prolific knitter – these (on the table) are ALL her creation! (if you look closely, there’s a knit caterpillar in the middle of the table!)

Here’s a break down of all the items – top on the list is the baby HATS – 59 hats! (next was baby booties – they are a ‘fun thing’ to knit so you can see the ladies had fun creating them: 43 pairs!) (I didn’t add the photos of my knits because I’d posted them in an earlier post).

I am SO PROUD of all of my ladies for their generosity and love for creating items for a good cause. They have ALWAYS stepped up whenever I’ve presented a project – they are to be commended.

Hugs;

Pammie

Today’s the day!

44 years ago today my husband & I got married. Here we are, now, with 3 grown sons and 2 grandsons – the Lord has blessed us greatly. We’re currently tossing around just where we want to go for dinner – so far it’s either steak house, Chinese or Mexican – can’t decide!

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

Chocolate Zucchini Cake III

2 C. flour
2 C. granulated sugar
3/4 C. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 1/2 C. vegetable oil
3 C. grated zucchini
3/4 C. chopped walnut
=
your favorite frosting
=
Preheat oven 350 degrees F.
Grease & flour 9 X 13″ baking pan.
In medium bowl stir flour, sugar,
cocoa, baking soda & powder, salt &
cinnamon. Add eggs & oil; mix well.
Fold in nuts & zucchini until evenly
distributed – pour into prepared pan.
Bake 50-60 minutes until a knife
inserted into center comes out clean.
Cool completely before frosting.

Frost with your favorite frosting

(recipe: allrecipes.com)
—————————————

Grill-BBQ Potato Foil Packets

1 1/2 lb. gold little potatoes, sliced
in half
4 tsp. garlic salt, divided
black pepper, to taste
4 T. salted butter, sliced into cubes
1 lb. (16 oz) container shredded pork
BBQ
2 C. shredded Cheddar cheese (or
mixed cheeses, divided
1 C. cooked, crumbled bacon
1/2 C. sliced green onion
Optional: sliced green onions
–
Preheat grill to 400 degrees F.
Spray 4 large sheets aluminum foil
with nonstick cooking spray. For
each packed: place 1 C. sliced potatoes
on foil; season with garlic salt/pepper, to
taste. Dot 1 T. butter on top of potatoes.
Dollop about 1/2 C. shredded pork on
top & top with 1/4 C. shredded cheese &
1/4 C. bacon pieces. Wrap up packet by
folding in sides – continue with other
3 packets. Place packets on grill & cook
about 20 minutes (until potatoes are
fork-tender). Carefully open packets
(because of steam). Top with optional
sliced green onions. Makes 4 packets.

(recipe: thecountrycook.com)
—————————-
Grilled Steak & Potato Packets

2-3 lb. steaks, cubed (ribeye or
flat iron)
olive oil
1 small onion, diced or sliced
2 large russet potatoes, diced into
cubes-leave skins on
2 cloves garlic, minced
8 T. salted butter
salt/black pepper, to taste
(steak seasoning – optional)
–
Preheat grill to medium-high
heat.

Tear off 4 large squares aluminum
foil – drizzle all 4 sheets with
olive oil. Place 1 T. butter on  each
sheet. Divide diced potatoes on
each sheet & place on top of
butter on foil. Evenly sprinkle
minced garlic & diced onion on
each – sprinkle with salt/pepper.
Drizzle tops with a little more
olive oil & place steaks on top.
Season with a little more salt/
pepper or your favorite steak
seasoning. Drizzle with a bit
more olive oil & top with 1
more pat butter on each.

NOTE: to keep steaks from
drying out – place 1 ice cube on
top of meat

Fold up each packet to make
a square, making sure seals
are tight. Grill packets
35-45 minutes, checking
for doneness.
Serves 4

(recipe: thecountrycook.com)
————————–
Cauliflower Broccoli Salad

3/4 C. mayonnaise
3 T. apple cider vinegar
4 slices bacon, cooked crisp/crumbled
2 C. fresh cauliflower florets, blanched*
2 C. fresh broccoli florets, blanched*
1/4 C. slivered red onion
3/4 C. salted cashew halves, coarsely chopped
3/4 C. dried cranberries
–
In small bowl whisk mayonnaise & vinegar.
In large bowl combine remaining ingredients;
toss with mayo mixture utnil evenly coated.
Cover & chill at least 1 hour before serving.
Serves 6

*To Blanche:
Place cauliflower & broccoli florets in a pot
of boiling water – simmer 1 minute; drain
immediately. Place them in a bowl of ice
water to stop cooking process. Drain well.

NOTE: if you’re short on time: you can start
with frozen cauliflower & broccoli – thaw
first then drain before using.

(recipe: mrfood.com)
————————-
Perfect Egg Salad

6 hard-boiled eggs, peeled
1/2 C. chopped celery
1/4 C. chopped onion (optional)
2 tsp. prepared yellow mustard
1/4 C. mayonnaise
1/4 tsp. salt
1/8 tsp. black pepper
–
In a medium bowl chop or mash
eggs to desired consistency, using
a fork. Mix in remaining ingredients
& stir until well combined. Serve
immediately or refrigerate until
ready to serve.
Serves 4

NOTE: You can add other ingredients:
chopped olives
sliced mushrooms
chopped red or green bell peppers
crushed potato chips
canned French fried onions
tuna fish
cooked pasta
paprika

(recipe: mrfood.com)
————————–
“German” Coleslaw

8 C. shredded or chopped cabbage
(1 medium sized head)
2 C. grated or chopped carrots (about
4 carrots)
1/2 C. finely chopped red onion
1/4 C. bacon bits
1/2 C. corn or vegetable oil
1/2 C. white vinegar
1/3 C. sugar
1 1/2 tsp. salt
–
In large bowl place cabbage, carrots,
onion & bacon bits. In small bowl
combine remaining ingredients &
pour over cabbage mixture – mix
well. & serve chilled.
Serves 8

(recipe: mrfood.com)
—————————-

Crockpot BBQ Ribs

4-5 lb. country-style pork ribs,
cut into pieces to fit crockpot
1 (18 oz) bottle your favorite
BBQ sauce
1 onion, chopped
=
Place all ingredients in crockpot.
Cover & cook on Low 6-8 hours until
meat starts to fall off bones. Serves 4-6

(recipe: food.com)
—————————–

Crockpot Garden Vegetable Soup

2 small yellow squash, sliced
1 medium zucchini, cut into chunks
1/4 medium head cabbage, sliced
1 (10.75 oz) can French onion soup
1 (15 oz) can diced tomatoes, undrained
1 (32 oz) can tomato juice
1 oz. pkt. brown gravy mix
1 oz. pkt. Ranch dip mix
2 lb. ground beef, browned/drained
—
Place squash & zucchini pieces in bottom
of crockpot. Top with dry brown gravy mix &
Ranch dip mix. Add remaining ingredients
& stir until well combined. Cover & cook on
Low 8-10 hours (or High 4-5 hours). It is
done when veggies reach desired tenderness.
Serves 8

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

Watermelon “Fries” & Cream Cheese
Marshmallow Dip

1/2 watermelon – rind removed;
cut into long fry-like shapes
zest of 1 lime

Dip:
4 oz. cream cheese, room temp.
3 oz. Marshmallow creme
(Kraft sells it in a jar: “Jet-Puffed
Marshmallow Creme)
=
In a bowl combine cream cheese &
marshmallow creme (you can use an
elec. mixer to make it smooth). Cover
& refrigerate until ready to serve.
On a platter scatter the ‘fries’ & sprinkle
with lime zest. Serve ‘fries’ with cream
cheese dip.

(recipe: facebook)
=====================

Apologies for not posting more often – it’s
now less than 2 weeks to my surgery and
I’m trying to ‘tie up loose ends’ with life
in general. I started another simple baby
blanket, took photos of the first baby
donations for the Detroit Vet’s Hospital
baby shower donations. The pick up
is this coming Tuesday – a VERY hectic
but fun event for our group. I try my best
to take pictures of all the items so that
those knit group members who can’t be
there that evening will be able to see all
the wonderful created items. I’m always
SO very proud of my ladies for their
generosity in participating in this event.
All of our items are given to women in the
military who are expecting or have recently
had a baby – we think that’s a worthy cause
and are proud to do our part.

My headbands

My blankets

I’ve been babysitting a bit more; I’m learning
that sitting for long periods of time really
irritates my bad hip – am SO ready to be over
this pain and done with the surgery. I don’t like
to complain or make any (pain induced) noises
so it’s hard for me to not draw attention to
myself with this – enough said.

Hope you are all well and in good health.
Enjoy this lovely summer weather while
you can – colder temperatures are coming
very soon (I love summer and am sad when
it starts getting cooler).

Hugs;

Pammie

 

Hello, World!

This week has been busy and productive – spent most of Weds & Thurs. babysitting (and knitting). Even though I’m only sitting, I am VERY tired when I get home. It ‘could’ be because of listening to little kids shows all day/evening – we’re talking 1:30 – 10:30/11 p.m. Anyway, wanted to show you the end result of the knit mohair/silk charity shawl.

It’s very light weight and soft; I’m proud of it. Since then I started two more baby blanket projects – one really easy & one 10-row pattern. I have knit the 10-row many years ago but, at that time I deemed it too difficult to knit all at once so I converted it into panels then sewed the panels together. This time I’m doing it all at once.  I’m trying to coordinate the pick-up date for the Detroit Vet’s Hospital baby items. The lady who’s in charge of it will be driving from Detroit and since Covid we are now NOT at Panera Bread so it’s a little tricky but we’ll get the details worked out.

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

Blueberry Crunch Bars

1 C. sugar
1 1/2 C. flour
1 1/2 C. quick cooking oats
3/4 C. cold, unsalted butter,
cubed
1/8 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3 C. fresh or frozen blueberries
2 T. cornstarch
3 T. lemon juice
3/4 C. sugar
–
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
IN food processor place first
7 ingredients – process until
crumbly (not a ball). Reserve
2 cups for topping.
–
Press remaining crumbs into pan
for crust.
Place rest of ingredients in small
saucepan & bring to boil 2-3 minutes
until thick. (it will look like blueberry
jam) – spread over crust. Top with
reserved 2 C. topping. Bake 25-30
minutes until golden. Cool completely.

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

Southern Baked Mac & Cheese

1 (16 oz) box elbow macaroni
4 C. sharp Cheddar cheese, shredded
2 C. milk
4 eggs, beaten
1/2 stick butter
4 oz. cream cheese, cut into chunks
salt/ pepper to taste
=
Preheat oven 400 degrees F.
Spray a 9 X 13 baking dish with
nonstick cooking spray.  Prepare
macaroni accordg. to pkg. directions;
drain & return to pot. Add 3 C. cheese,
milk, eggs, butter & cream cheese –
mix well; add salt/pepper & mix well.
Pour into prepared dish & top with
remaining 1 C. cheese. Bake 30 minutes.

(recipe: chopsecrets.com)
—————————–

Easy Cucumber Salad

4 large cucumbers*
8 radishes, thinly sliced
1/2 C. crumbled feta cheese (
poster used Athenos with basil &
tomato)
1/3 C. Zesty Italian salad dressing
1/3 C. pitted Kalamata olives
1/4 C. chopped red onion
–
*Using a vegetable peeler, peel 1
cucumber into long thin ribbons.

Peel remaining cucumbers then cut
into 1-inch cubes.
Place cubed cucumbers & remaining
ingredients (except cucumber curls)
in large bowl & toss. Place cucumber
curls around sides of serving dish.
Serves 7

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

7-Layer Potato Salad

2 lb. red skinned potatoes, quartered
1/2 C. mayonnaise
1/2 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
4 hard-boiled eggs, chopped
3 stalks celery, chopped
1/2 c. shredded Cheddar cheese
2 scallions, sliced
1/4 C. bacon bits
–
Place potatoes in large pot, adding
enough water to cover. Bring to boil
over high heat & cook 15-20 minutes
until potatoes are fork-tender. Drain &
let cool then place into a large bowl.

Dressing:
In small bowl combine mayo, sour cream,
garlic powder, salt/pepper – mix well. Add
half dressing to potatoes & toss gently.
Layer bowl with eggs, celery, cheese,
scallions & bacon bits. Pour remaining
salad dressing over salad & refrigerate
until ready to serve. Serves 10

(recipe: mrfood.com)
———————————

Crockpot Bacon-wrapped
Chicken Bites

1 (12 oz) pkg. bacon, divided
2 chicken breasts
3/4 C. brown sugar, packed
–
Cut bacon slices in half.
Cut chicken into bite-sized pieces.
Wrap each chicken piece in one
(half slice) of bacon & place in
crockpot – repeat with rest of
chicken/bacon. Sprinkle sugar on
top evenly. Cover & cook on Low
2-3 hours*. When done – remove
to a foil-lined baking pan &
drizzle juices over all. Broil on
High 2-3 minutes to crisp up
bacon a bit. Serves 8

*Use a meat thermometer to
ensure chicken is cooked to
proper temp without overcooking.

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

Crockpot Chocolate Chip
Zucchini Banana Bread

2 C. shredded zucchini
1 c. mashed ripe banana (2
small or 1 large)
1/2 C. vegetable oil
1 large egg
1 1/2 C. flour
1/3 C. granulated sugar
1/3 C. brown sugar
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. baking powder
1 C. semi-sweet chocolate chips
=
Spray a loaf pan (that will fit
inside your crockpot) with
nonstick cooking spray.
In medium bowl whisk shredded
zucchinin, mashed bnana, veg. oil
& egg. Stir in flour, gran & brown
sugars, baking soda, salt & baking
powder until combined, being
careful not to over mix. Fold in
choc. chips. Pour batter into
prepared loaf pan & place in
crockpot. Place a layer of paper
towels between lid & crockpot
(to prevent condensation from
dripping onto bread). Cover &
cook on High 3-6 hours until a
toothpick inserted into middle
of bread comes out clean or
with just a few crumbs.
Turn off crockpot & carefully
remove loaf pan. Allow to cool
10 minutes before removing
bread from pan. Serve bread
warm or at room temp. Serves 10

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

Easy Pasta Carbonara

1 (12 oz) pkg. spaghetti pasta
kosher salt/black pepper
3 large eggs
1 C. fresh grated Parmesan cheese
8 slices bacon
2 cloves garlic, minced
–
Optional garnishes:
Extra-virgin olive oil
flaky sea salt
freshly chopped parsley
=
In large pot boiling water cook
spaghetti accordg. to pkg. directions
until al dente. Drain spaghetti,
reserving 1 C. pasta water.
In medium bowl whisk eggs &
Parmesan until combined. In large
skillet over medium heat cook
bacon until crispy, about 8 minutes.
Reserve fat in skillet & transfer bacon
to paper towel-lined plate to drain. In
same skillet add garlic; cook 1 minute.
Add cooked spaghetti & toss until fully
coated in bacon fat. Remove skillet
from heat & stir in egg/Parm. mixture –
stir vigorously until creamy*. Add pasta
water, a couple tablespoons at a time,
to loosen sauce if necessary. Season
generously with salt/pepper – stir in
cooked bacon. Drizzle with olive oil &
garnish with optional garnishes, if
using. Serves 4

*Be careful NOT to scramble eggs –
make sure skillet is OFF the heat.

(recipe: delish.com)
————————–
Chicken Cashew Stir Fry

1 1/2 lb. chicken breast (about 2);
cut into small chunks
olive oil
salt/black pepper

Sauce:
1 C. cold water
3 T. rice vinegar
1 1/2 tsp. chicken bouillon
1/2 tsp. ground ginger
1/8 tsp. red pepper flakes
1 T. canola oil
3 T. honey
1/8 tsp. garlic salt
1 T. hoisin sauce
=
1/2 C. cold water & 1 heaping
T. cornstarch
=
1/2 tsp. sesame oil
=
2 T. minced garlic
1 1/2 C. shredded carrots
1 (10 oz) pkg. snow peas
1 C. salted cashews
====
Cooked brown or white rice to
serve 6
=======
In hot skillet add 2 T. olive oil;
add chicken to pan & sprinkle
with salt/pepper. Stir occasionally
& allow to cook & get brown sear
on outside (about 10 minutes).
When cooked, remove to a plate.

While chicken is cooking assemble
sauce. Place all sauce ingredients
in a saucepan – bring to a simmer,
stirring occasionally.  Mix 1/2 C.
cold water & 1 heaping T. cornstarch
in a small bowl then pour into
simmering sauce – stir well. Allow
to come to a simmer & cook about
2 minutes, stirring occasionally.
It should thicken. Remove pan from
heat & add 1/2 tsp. sesame oil.

In same pan you cooked chicken, add
1 T. olive oil & 2 T. minced garlic; sprinkle
with salt/pepper. Add carrots & snow
peas. Cook veggies over medium-high
heat, stirring occasionally until crisp-
tender, about 5 minutes. Add chicken to
pan & pour sauce in – stir to combine.
Add cashews; stir & serve immediately
over cooked rice. Serves 6

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

4 Ingredient Frozen Lemonade Pie

1 C. lemon sorbet
3/4 C. sweetened condensed milk
2/3 C. heavy cream
1 (9 inch) graham cracker pie crust
–
Place sorbet in a medium microwave-
safe bowl – heat until melted. Stir in
condensed milk – let cool.
Place cream in another medium bowl &
using elec. mixer, beat until thick & holds
a ribbony shape when you run the beaters
through it (do not let it form soft peaks) –
2-3 minutes. Gently stir thickened cream
into sorbet – pour into pie crust- smooth
into an even layer. Cover loosely with
plastic wrap & freeze until set, about
2 hours (or up to overnight)
Serves 6-8

(recipe: foodnetwork.com)

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

Hope you’ve had a good week and
are enjoying the Summer weather.
We’ve had a bit of rain and days are
now in the 70’s & 80’s – not bad!

Try to RELAX a bit & stay healthy!

Hugs;

Pammie

PS: The hospital called this week &
my surgery has now been moved to
Sept. 2nd – a few more weeks away.
I’ll take that as a few more weeks of
knitting. (a friend of mine who just had
knee replacement surgery about 2 weeks
ago warned me: Don’t try to knit for the
first 2 days after surgery or you will
discover you’ve invented all kinds of new
& strange stitches! Hehehe)

A little late posting here . . . sorry

Been a bit busy with babysitting, knitting and FINALLY getting up the courage to schedule an appointment with a orthopedic surgeon to get my right hip replaced. I’ve had problems with my hips for many years but just recently it’s gotten MUCH worse to the point where I’m missing sleep. At the recommendation of a friend I saw the surgeon Tuesday. After x-rays he agreed surgery would be the best treatment. I’m now schedule for August 19th!!! YAY! A little scary but happy to finally get this done. (I’ll be getting the newer type hip surgery:  Anterior Approach which is much less invasive, less painful and quicker recovery – Win-Win!).

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

Apple Pie Bread

1 box yellow cake mix
1 C. self-rising flour
1 can apple pie filling, mashed
4 eggs, slightly beaten
1 medium chopped apple
–
1 T. cinnamon
4 T. sugar
=
Preheat oven 325 degrees F.
Spray 2 loaf pans with nonstick
cooking spray.
In large bowl whisk together all
dry ingredients; mix in wet
ingredients & fold in apples. Pour
batter into prepared pans & sprinkle
tops with sugar & cinnamon.
Bake 35-45 minutes. Makes 2 loaves

(recipe: 1strecipes.com)
———————————

Pimiento Cheese Mac Salad

1 (16 oz) box macaroni noodles
1 (12 oz) pkg. pimiento cheese
1/2 C. mayonnaise
1 1/2 C. cooked/diced ham
1/2 C. diced green onion
salt/pepper, to taste
–
Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Drain well & pour into
a large bowl. Stir in pimiento
cheese, mayo, diced ham,
green onion, salt/pepper – mix well
taste & adjust seasonings to taste.
Chill 1 hour before serving.
Serves 8

(recipe: thecountrycook.net.)
——————————-
Gazpacho (cold summer soup)

1 long English cucumber (about 12 oz),
halved lengthwise & seeded, cut into
large dice (about 2 C.) don’t have to peel
2 red bell peppers, cored/seeded, cut
into large dice, about 3 C.
4 plum tomatoes, large dice, 2 C.
1 small red onion diced, (1 C.)
3 cloves garlic, minced fine (about 2 T.)
3 C. tomato juice
1/4 C. white wine vinegar
1/4 C. extra virgin olive oil
1/2 tsp. kosher salt
1 tsp. ground black pepper
–
Sour cream – garnish
=
In food processor pulse cucumber
until coarsely chopped (do not
over-process – you want some
texture) Pour into a very large bowl.
Repeat for each vegetable, one veg
at a time – pour into bowl w/cucumber.
Add garlic, tomato juice, vinegar,
olive oil, salt/pepper to bowl – mix well.
Remove about 3 C. & pour into food
processor – process until pureed – pour
this bowl & mix again. *
Chill a few hours before serving.
When ready to serve, spoon into a soup
bowl & dollop sour cream on top (if
desired). Serves 6-8

*You can leave your gazpacho chunky
if you like.

(recipe: afamilyfeast.com)
—————————–

Greek Cucumber Salad

2 C. cherry or grape tomatoes,
sliced in half
3 cucumbers, peeled/chopped
1/2 red onion, sliced
1/4 C. olive oil
1 T. lemon juice (fresh or bottled)
1 tsp. dried oregano
salt/black pepper, to taste
1 C. crumbed Feta cheese
=
In large bowl combine tomatoes,
cucumber & onion, Add oil, lemon
juice, oregano, salt/pepper – stir
well to combine. Cover & refrigerate
several hours for flavors to mingle.
Before serving, top with Feta.

(recipe: tasteofhome.com)
———————–

Deli-style Crab Salad

1 lb. imitation crab meat, flaked
1/2 C. celery, finely chopped
4 T. red onion, finely chopped
1 T. fresh dill, chopped
2 tsp. fresh lemon juice
1/2 C. mayonnaise
1/2 tsp. paprika
salt/pepper, to taste
–
Optional garnish: chopped dill
=
In large bowl combine crab, celery,
onion, dill, paprika, salt/pepper – stir
to combine well. Add mayo & lemon
juice; stir to combine well. Cover &
refrigerate up to 1 hour before serving.
Garnish with more chopped dill, if desired
Serves 4-5

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

Crockpot Cilantro/Lime Chicken

3 boneless skinless chicken breasts;
can use frozen
1 (15 oz) can tomato sauce
1 bunch cilantro torn apart
1 lime
1 T. chili powder
1 T. ground cumin
garlic salt, or powder – to taste
salt/black pepper – to taste
=
Cooked rice to serve 6
=
Place chicken in crockpot; place
in seasonings including cilantro.
Squeeze juice from lime. Pour
tomato sauce on top. Cover &
cook on Low 6-8 hours (or) High
3-4 hours.*
Remove chicken & shred – return
to crockpot & stir into sauce.
Serve over cooked rice – top with
some fresh cilantro. Serves 6

*If you need to cook longer than 8
hours, add 1/2 soup can water

NOTE: This can be served in warm
corn tortillas

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

Bundt Pan Roast Chicken & Potatoes
(10-Cup nonstick Bundt pan)
–
READ recipe before preparing for
refrigerated times

1 whole chicken (3 1/2 – 4 lbs)
2 tsp. herbes de Provence
kosher salt/ground black pepper
5 T. unsalted butter (4 at room temp,
1 melted) plus more melted for pan
1 1/2 lb. Yukon Gold potatoes, cut into
1/2 inch cubes
4 cloves garlic, 3 smashed/1 finely grated
zest of 1 lemon/ juice of half
1/2 tsp. paprika
1 T. roughly chopped fresh Italian
flat-leaf parsley
=
Rub chicken all over, including
cavity, with 1 tsp. herbes de
Provence, 1 T. salt & 1/4 tsp. pepper.
Refrigerate at least 2 hours, up to
overnight. Bring chicken to room
temp 30 minutes before cooking.
=
Preheat oven 425 degrees F.
Arrange oven rack to lower third
of oven.
Butter sides & bottom of bundt
pan. Cover the tube hole in middle
of pan with 6″ piece of foil. Place
potatoes in bottom of pan with
3 smashed garlic cloves, 1/2 tsp.
salt & few grinds pepper. Toss with
1 T. melted butter & roast 20 minutes.
–
In small bowl mix lemon zest, paprika,
remaining 4 T. butter, 1 tsp. herbes de
Provence & grated garlic. Pat chicken dry
& spread a little of butter mixture under
skin of breasts & thighs. Rub the rest all
over the chicken – sprinkle with a little more
salt/pepper. Place chicken over foil-covered
tube of bundt pan so that chicken is sitting
upright on top of potatoes.
Cook 50-55 minutes until an instant-read
thermometer inserted into thickest part of
chicken reads at least 165 degrees F.
Transfer chicken to a cutting board & let
rest 10 minutes before carving.
–
Transfer potatoes using a slotted spoon, to
a serving dish. Strain liquid in pan into a
small saucepan & heat until just warmed
through. Squeeze in lemon juice & stir in
parsley; pour liquid over carved chicken &
serve with potatoes on the side.
Serves 4

(recipe: foodnetwork.com)
———————————

Orange Cheesecake Bars

Crust:
2 C. flour
1 C. sugar
1 C. unsalted butter, softened

Filling:
2 (8 oz ea) pkgs. cream cheese, softened
1/4 C. sugar
2 eggs
1 tsp. vanilla
1 (20 oz) can mandarin oranges, drained

Topping:
2 C. unsweetened, shredded coconut
2 T. butter, melted
=
Preheat oven 350 degrees F.
Combine all crust ingredients &
press into 9 X 13″ baking dish.
Bake 20 minutes until golden
brown – cool completely.

In large bowl using elec. mixer,
beat cream cheese until smooth.
Add sugar, eggs & vanilla – mix well.
Fold in mandarin oranges & spread
evenly over cooled crust.

In medium bowl combine coconut &
melted butter – sprinkle over top of
filling. Cover with foil & bake 20
minutes. Remove foil & bake another
20 minutes until top is brown. Cool
& slice. Serves 12

(recipe: thebutteredhome.com)

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

Knit-wise I’ve finished most of my projects;
working on crocheting a border on a simple
baby blanket. Almost done with the ‘charity’
fancy mohair/silk shawl – need to knit the bottom
border (will photo when done). Decided to start
another baby blanket yesterday (we’re talking
‘attempting’ on less than 4 hours sleep – while
babysitting . . . sigh). Was doing (I thought) very
well – had a good foot knit when the circular
cable separated from the needles (My fault –
I had said I would tighten them LATER then
forgot). That little ‘fun’ thing made a huge
mess I will have to correct later today – ripping
out a good 4-6 rows, at least – sigh. This one
will be a lime green/white – love the yarn!
It’s called Ice Cream Yarn – I knit another
baby blanket with it in a bright pink/white.

Weather-wise we’re in the 80’s most days &
sunny. We really NEED rain but have only had
a few light rains during the night – not enough
to help the grass/flowers/and peoples gardens!

Gas prices sitting at $2.09/9 = been that way for
about 2 weeks now – that’s OK. (as my husband
would say: “better than FOUR DOLLARS a gallon!”
He thinks I’m nuts constantly watching the gas
fluctuations).

Hope you’ve been staying healthy and are able
to enjoy part of this summer NO MATTER WHAT
we’re going through. My knit group has been meeting
in a local park every Tuesday evening and we’re all
happy with that. I told them if we have to, when the
weather turns cold, we could go to ZOOM meetings.
Can’t wait for this virus to be GONE!!!

Hugs;

Pammie

Another Saturday

Lovely summer day outside: 87 degrees F., slightly cloudy but still nice. Looks like the coming week will be more 80’s & 90’s but a few thunderstorms – we need the rain; the grass is a dull tan/brown.

I babysat Thursday from 1 – 10:30 p.m. which gave me lots of time to knit and finish projects.

This is donated mohair & wool yarns: hat & matching scarf

This is the mohair & sequins scarf (finished it Thursday)

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

Since I finished those projects and the heavy blue/green/white baby blanket that got me to thinking of “What next?” In the donated yarns there was a small bag with 2 balls of very fine black mohair & silk yarn that has a very tiny silver thread running through it. What to make with that? I have some blues/greys wool yarn that would go well with it, so I’m on my way to knitting a shawl.

The top of the shawl will be the black w/sparkles; the body of the shawl will be the blue toned yarn. This one will take me awhile but I’ve got until the end of the year to turn it in. (This is more of the donated charity yarn I mentioned in another post).

==========

The Best Zucchini Brownies

1 1/2 C. diced zucchini
1/4 C. vegetable oil
3 large eggs
1 tsp. vanilla
1/2 C. flour
2/3 C. sugar
2/3 C. unsweetened cocoa
powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 C. mini chocolate chips
(optional: chocolate frosting)
–
Preheat oven 350 degrees F.
Line a 9 X 9″ square baking dish
with parchment paper. Using a
food processor, add diced zucchini,
veg. oil, eggs & vanilla – blend until
smooth. Pour mixture into a large bowl.
In a separate bowl, whisk flour, sugar,
cocoa, baking powder & salt. Add dry
ingredients to wet & mix just until
combined. Fold in choc. chips – pour
batter into prepared pan. Bake
25-30 minutes. Remove from oven &
allow to cool about 1 hour then top
with frosting, if desired. Serves 9

(recipe: thecountrycook.net)
——————————

Crockpot Taco Pasta

1 lb. ground beef, cooked/crumbled
1 (15 oz) can diced tomatoes
2 T. taco seasoning mix
1 1/4 C. water, divided
2 C. pasta shells (measured dry)
4 oz. cream cheese, softened to
room temp & cut into cubes
2 c. shredded Cheddar cheese, divided
1/2 C. diced green bell pepper
1/2 C. diced onion
–
In 5-6 qt. crockpot combine cooked
beef, tomatoes, taco seasoning &
1 C. water; stir. Cover & cook on
High 1 hour.
Partially cook pasta shells in salted
boiling water about 6 minutes; drain.
To crockpot add:
cream cheese, partially cooked shells,
1 C. shredded cheese, onion, bell
pepper & 1/4 C. water. Stir, cover &
cook another 2 hours on High.
Serve with remaining 1 C. shredded
Cheddar cheese on top.
Serves 4

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

Shrimp & Pasta Toss

1 (12 oz) pkg. penne pasta, divided
2 tsp. olive oil
1 onion, chopped
1 (28 oz) can diced tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1 lb. uncooked medium shrimp,
peeled/cleaned
1/4 C. fresh parsley, chopped
1 (4 oz) pkg. crumbled feta cheese,
divided
–
Measure out half pkg. of pasta, reserving
rest for another recipe. Cook 1/2 pkg. per
pkg. directions/drain. In large heavy
skillet heat oil over medium heat. Add
onion; cook until tender; stir in tomatoes &
juices, red pepper flakes & oregano – cook
until boiling over high heat. Reduce heat
to medium; cook until slightly thickened,
stirring occasionally. Stir in shrimp; cook
2-4 minutes until pink. Remove skillet
from heat; stir in parsley & 1/2 C. feta.
Add cooked pasta to skillet & toss to
coat. Use remaining cheese to top each
serving. Serves 4

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

Beer & Cheese Ranch Dip

2 (8 oz, ea) pkgs. cream cheese,
softened
2 T. Hidden Valley Ranch dry dressing/
seasoning mix
8 oz. sharp Cheddar cheese, shredded
1/2 C. beer *
–
Suggested dippers:
crackers, pretzel rods or fresh
veggies
=
In bowl of elec. mixer using paddle
attachment, mix cream cheese, ranch
mix & cheese on medium speed until
well combined, about 2 minutes. Add
a small amount of beer & mix on Low
until combined. Continue to add beer
until you’ve reached desired thickness
of dip. Serves 4-6

*Amber ale is recommended

(recipe: hiddenvalley.com)
——————–
Homemade Tartar Sauce

1 C. mayonnaise or Miracle Whip
2-3 T. sweet pickle relish, drained
1-2 T. minced onion
1 T. lemon juice (optional – can
use fresh or bottled)
1/2 tsp. dried dill weed
1/8 tsp. black pepper (or to taste)
1/4 tsp. salt (or to taste)
–
Mix all ingredients together &
refrigerate a few hours (or overnight
before serving. Makes 1 Cup

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

Vanilla Wafer Cake w/ Caramel
Sauce

2 sticks butter (or marg.)
1 3/4 C. sugar
6 eggs
1/2 C. evaporated milk (can use
regular milk)
11 oz. box Vanilla Wafers, crushed*
1 1/2 C. coconut
1 tsp. lemon extract
1 C. nuts of your choice
=
Caramel Sauce:

1/2 C. granulated sugar
1 C. brown sugar
4 T. butter or margarine
2 T. corn syrup
2 tsp. vanilla
1/2 C. milk
=
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray.
In large bowl using elec. mixer,
cream butter & sugar;
add eggs – mix well. Add milk, vanilla
waters & coconut – mix until well
blended – fold in nuts. Pour into
prepared pan & bake 1 hour to
1 hour 10 minutes until center is done.
Cool 15-20 minutes in pan before
removing.

Caramel Sauce:
Place all sauce ingredients in
a saucepan (except vanilla).
Bring to boil: boil 1 minute.
Remove from heat & add vanilla;
mix. Let cool to consistency you
like then drizzle over cooled cake.
(it will harden as it cools)
=
*Place cookies in ziplock bag,
seal & crush with a rolling pin (or
use a canned item)

(recipe: thesouthernladycooks.com)

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

Hope you are all doing well and adjusting
to life with Covid: wearing masks, washing
hands, etc. So far my family has been
fortunate to stay clear of it – here’s hoping
you are doing the same.

Hugs;

Pammie

and now it’s JULY!

It’s going to be a very warm week (in the 90’s) but it’s sunny so I’m glad. Went out in our backyard yesterday and picked some wild black raspberries. My oldest grandson loves them (they are away right now) so I picked/washed & froze them for him- he likes them with Cool Whip on top.

Not much going on; like everyone I read on FaceBook I was wondering if there were any fireworks left after all we heard for the last 3-4 days! We had a quiet holiday staying home in the air conditioning.

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

Peanut Butter Icebox Cake
(6 hrs. or overnight chill)

1 box chocolate graham crackers (8
sheets)
3 (16 oz, ea) tubs Cool Whip, thawed
1 box Nutter Butter cookies (about 30)
reserve 2 cookies for later
1 pkg. Oreo cookies (about 30),
reserve 2 for later
1 C. milk
10 miniature chocolate peanut butter
cups, coarsely chopped
chocolate syrup – for drizzling (optional)
–
Line the bottom of a 9 X 13″ baking dish
with the choc. graham crackers (break
to fill in any gaps, if necessary). Carefully
spread a layer of Cool Whip (about 2/3rds
of tub) over crackers. Dip each Nutter
Butter cookie quickly in milk then lay in
an even layer on top of Cool Whip. Cover
with another layer of Cool Whip (about 2/3rds
of tub) in an even layer. Dip each Oreo cookie
in milk before laying in an even layer on top
of Cool Whip. Cover with Cool Whip until
completely covered. Cover with plastic wrap
& chill 6 hours or overnight.
–
Before serving:
Top with chopped choc. peanut butter cups,
coarsely chopped cookies & a drizzle of
choc. syrup (if using). Serves 12

(recipe: iwashyoudry.com)
——————————

Sausage & Rice Casserole

1 1/2 lb. hot breakfast sausage
1 small onion, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 1/4 C. uncooked rice (jasmine or
regular long grain)
1 1/4 C. cream of mushroom soup
2 C. chicken stock
3/4 C. shredded Colby Jack cheese
–
Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet brown sausage over
medium-high heat; drain. Add onion,
celery & pepper – cook 5 minutes. Add
rice – stir to combine. In a small bowl
whisk soup & broth – pour into skillet;
stir to combine well. Stir in cheese &
pour into prepared dish. Cover tightly
with foil & bake 1 hour. Serves 6-8

(recipe: justapinch.com)
————————–
Ranch Chicken & Potato
Casserole for Two

1 large chicken breast, diced
2 large potatoes; peeled/diced
1 small onion, diced
10 slices bacon, cooked, chopped into
small pieces
3/4 C. Ranch salad dressing
1 C. shredded Cheddar cheese
dash salt/pepper
–
Preheat oven 350 degrees F.
Spray a 9″ casserole dish with
nonstick cooking spray.
Boil diced potatoes 5 minutes.
In small skillet saute chicken 5
minutes. Add all ingredients
except cheese to prepared dish;
mix in ranch dressing.
Bake 45 minutes. Remove from
oven & top with cheese – can
return to oven or broil until
cheese melts. Serves 2-3

(recipe: justapinch.com)
———————–
Citrus Asparagus Stir Fry

2 cloves garlic, sliced thin
1 clove garlic, minced or grated
1 T. olive oil
1 medium jalapeno pepper, seeded/
sliced thin
1 lb. asparagus, trimmed/thinly
sliced on a diagonal about 1/2″
pieces
1 T. soy sauce
3 T. lemon juice (from 1-2 lemons)
1 tsp. finely grated fresh ginger
1/2 C. fresh cilantro leaves with
tender stems (about 1/2 bunch)
2 tsp. toasted sesame seeds
salt
=
Heat a large, dry skillet over
medium-high heat until a drop of
water sizzles on the surface. Add
jalapeno, garlic & olive oil, stirring
constantly, until garlic just begins
to turn golden, about 2 minutes.
Add asparagus; sprinkle lightly
with salt & cook, tossing occasionally,
until asparagus begins to brown around
the edges, 2-3 minutes. Add soy sauce &
2 T. lemon juice. Cook, stirring constantly,
until asparagus is coated in sauce but still
crispy, about 1 minute. Add minced garlic,
lemon zest, remaining 1 T. lemon juice &
ginger. Toss to combine & cook, continuing
to toss 1 minutes until ginger is fragrant.
Remove pan from heat; transfer to a platter &
toss with cilantro & sesame seeds.
Serves 4

(recipe: The Oakland Press, July 5, 2020)
——————————-
Grilled Corn-on-the-Cob
(no husks/no foil)

6 ears corn, shucked & silks
removed
salt
butter-flavored cooking spray
–
(salt & butter for serving)
=
Heat grill to medium-hot.
Spray each ear with cooking
spray & place directly over heat.
Rotate when dark spots appear
& kernels deepen in color
(usually 2-3 minutes) until ears
are uniformly cooked (about
10-12 minutes). Ears will be
speckled with char spots. Add
salt & serve with butter.
Serves 6

(recipe: food.com)
————————–
Avocado, Tomato & Corn Salad/Salsa

2 cloves garlic, minced
1 jalapeno pepper, minced (OR)
1 chipotle chile in adobo sauce
1 lime, juice & zest
1 T. olive oil
1 T. chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 C. frozen corn, rinsed
1 1/2 C diced tomatoes (grape,
cherry/cut in half)
salt/pepper, to taste
=
In large bowl mix first 5 ingredients.
Add avocado, onions, corn & tomatoes –
toss to coat. Season with salt/pepper.
Let stand 30 minutes – toss & serve.
Serves 6-8

(recipe: tasteofhome.com)
————————-
Chicken Waldorf Salad

2/3 C. mayonnaise
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
2 C. diced, cooked chicken
2 red apples, cored/diced
2/3 C. sliced celery
1/2 C. chopped walnuts
1/2 C. sliced seedless grapes
=
In bowl combine mayo, lemon
juice, salt/pepper. Add chicken,
apples, grapes & celery – toss to
coat. Cover & chill. Sprinkle top
with walnuts just before serving.
Serves 4-6

(recipe: tasteofhome.com)
————————

3-Ingredient Raspberry Lemonade Pie

1 quart vanilla ice cream, softened
6 oz. frozen raspberry lemonade
concentrate, thawed
1 ‘Nilla Wafer pie crust
=
Optional toppings:
fresh raspberries
Lemon zest/twists
=
In a large bowl stir softened ice
cream & thawed lemonade together
until completely mixed – pour into
wafer crust. Cover & freeze until
firm. Slice & serve with optional
garnishes. Serves 8

(recipe: iwashyoudry.com)

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

I’m halfway done knitting the ‘sequin & fuzzy yarn’
cowl. I’m beginning to think it ‘might’ be a scarf
but we’ll see. It’s NOT an easy knit b/c I have to
keep track of this very fine (sewing thread fine)
‘string’ with sequins on it plus 2 other strands of
yarn. It will be pretty when it’s done and I’ll be
GLAD when it’s over. The ladies who were giving
me advice kept saying “try to keep the sequins
on the right side of the scarf” (because sequins
can be scratchy if they’re close to your skin). Well,
that didn’t turn out well; I ended up getting out
the tweezers and pulling most of them to the
front side of the scarf/cowl – I will probably do
that again when it’s done but it’s pretty much
almost impossible to keep them all on one side –
they are just TOO close together! Oh well – it’s
for a charity . . .

Hope you are having a good start to your week.
In a short while I’m going to our local library
and doing a ‘parking lot pick-up’ of some books
I had on hold. Since the virus our library is still
not open but you can check out books on hold
and pick them up upon request in the parking
lot so that’s not too bad.

Hugs;

Pammie

My New ‘Normal’ is slowly coming together!

This past Saturday was National Knit in Public Day – above is me (bundled in a heavy sweatshirt jacket, using my knitting project to keep my knees warm!) It was a ‘balmy’ 63 degrees, sunny with a very strong wind. We had 18 ladies in attendance which made me happy! The general consensus was: we were having such a good time – why not do this regularly? I just finished officially scheduling our “Panera” knit group meeting for tomorrow 4-6/7 p.m. in the above park! (Panera is still at 50% capacity seating and 6′ distancing of people so it would not work for 18+ of us to try to cram in there at this time). I’m looking forward to scheduling events again! Slowly but surely my ‘new normal’ is coming into view. The ‘fun’ thing about this ‘new normal’ for my knit group is: we are now incorporating BOTH of my knit groups together!

One of the ladies in my groups began a new project for those who wanted to participate. It seems a friend gave her 2 very large garbage bags full of very expensive yarns with the stipulation that said yarns would be used to create items which could be sold to benefit CHARITIES. These are yarns I’m not familiar with – various strange textures, weights, etc. My friend divided the yarns up into projects, with a pattern (should you need one) for various items to knit/crochet. I was timid at first, choosing 2 bags. Saturday she brought the remainder of the yarns (altogether she created 44 project bags!). I now have 4 bags: one I’m working on in various shades of browns/tans/rust – it’s eventually going to be a cowl. I think the yarns are ugly but that’s just me: one is Alpaca – reminds me of knitting with dog hair! Another will be fingerless gloves – these are in a bright teal with white top & bottom; the other 2 bags are currently without an ‘idea of what to make out of them’. My friend has asked that we complete the projects by December so I’ve got time. (and I thought I was going a bit over my normal number of projects with 2 baby blankets & some baby booties! Now I’m at 2 baby blankets, knitting baby headbands for the Sept. Vet’s baby shower, baby booties and ‘the bags’!) Oh well – keeps me busy & out of trouble, right?

The ‘build a new garage’ project is still in the works; we’re awaiting a quote from another builder, not exactly sure when he’s coming over – that’s 2 builders/2 quotes – we’ll see where this goes.

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

(DISCLAIMER: the recipes I feature on this blog are not my recipes – see the recipe sites listed under each recipe)

Apple Pie w/ Peanut Butter Crumble

1 (9 inch) unbaked pie shell (poster
used Pillsbury frozen pie crust)
1 C. sour cream
1/2 C. sugar, divided (3/4 & 1/4)
2 tsp. vanlla
4 C. apples, peeled/sliced (or chopped)
Poster used 5 small Red Delicious but
you can use any baking apple)
1 C. rolled oats (can use quick cooking oats)
1 1/2 tsp. cinnamon
1 C. peanut butter ( poster used extra
crunchy – you can use regular if you like)
2 T. butter or margarine, softened
=
Preheat oven 350 degrees F.
In large bowl whisk sour cream, 1/4 C.
sugar, eggs, 1/4 C. flour & vanilla. fold
in apples – toss to coat then pour into
pie shell. In a bowl mix oats, 3/4 C. flour,
1/4 C. sugar & cinnamon.
Either in microwave or on stovetop,
melt peanut butter & butter together
until smooth. Add to oat mixture &
sprinkle over apples.
Bake 50-55 minutes until golden brown
& center is set. Serves 6

NOTE:  Leftover pie should be refrigerated

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

Crockpot BBQ Country-style
Pork Ribs

5 lb. country-style pork ribs
1 C. chopped celery
2 C. chopped onions
1/2 C. chopped green bell pepper
1 C. ketchup
1/2 C. yellow mustard
1 C. BBQ sauce
1 C. water
3 T. dark cider vinegar
2 T. Worcestershire sauce
1 T. brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic salt
1 (14.5 oz) can diced tomatoes
=
Suggested serving sides:
cooked white rice to serve 6
baked beans to serve 6
cole slaw
toasted garlic bread
=
Place ribs in large deep pot – cover
with water & boil 20-30  minutes to
decrease fat.

In a large bowl mix all other ingredients
& stir to mix well.
Place pork in crockpot, adding sauce as
you go, until you get about an inch from
top of crockpo. Use as much sauce as you
can (it will be needed later to put over rice)
Mix all well. Cover & cook on High about
5 hours. (You can keep it longer on Low
to keep it hot) Serves 6

(recipe: food.com)
———————————-

Tomato Salad

5 C. tomatoes, cut into 1″ pieces
1 C. bocconcini (mozzarella balls)
1/4 C. red onion thinly sliced
1/3 C. small basil leaves
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. fresh minced garlic
salt/black pepper, to taste
–
Place tomatoes, mozz. balls, red
onion & basil in large bowl. In a
small bowl whisk olive oil, red
wine vinegar, sugar, oregano, garlic,
salt/pepper (to taste). Pour dressing
over tomato mixture & gently toss
to coat evenly. Serve immediately
or cover & refrigerate up to 2 hours.
Serves 6

(recipe: dinneratthezoo.com)
————————

Bruschetta Chicken
(Grill recipe)

4 thin-cut boneless skinless
chicken breasts
1/4 C. olive oil
2 T. lemon juice
1 tsp. salt
1 tsp. Italian seasoning*
1/2 tsp. black pepper
4 slices mozzarella cheese
2 T. balsamic glaze
–
Topping:
1 1/2 C. tomatoes, diced
1/2 tsp. garlic, finely minced
1 T. olive oil
1/4 C. thinly sliced basil leaves
salt/black pepper, to taste
2 T. red onion, minced
=
In large bowl or ziplock bag mix olive
oil, lemon juice, salt, Ital. seasoning &
black pepper. Place chicken in bag &
marinate at least 30 minutes or up to
4 hours.
====
Preheat grill or grill pan to medium high.
Remove chicken from bag (discard bag).
Place chicken on grill. Cook 4-5 minutes
on each side (or until fully cooked).
Place mozz. cheese slices on top of chicken;
cover grill & cook until cheese melts, 2-3
minutes.
(While chicken is cooking prepare topping)
Topping:
In medium bowl combine tomatoes, garlic,
olive oil, red onion, basil, salt/pepper – let
stand 10 minutes. Spoon bruschetta
mixture over chicken. Drizzle with balsamic
glaze & serve. Serves 4

*If you don’t have Italian seasoning:
Mix 1 tsp. garlic powder, 1 tsp. dried oregano,
& 1 tsp. dried basil

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

Lemon Garlic Smashed Potatoes

6 medium potatoes (Yukon Gold or
Carisma)
3 T. melted butter (or 2 T. olive oil)
4 cloves garlic, crushed (or 2 if you
like a milder flavor)
2 tsp. dried oregano, divided
salt/black pepper, to taste
(optional: 1/2 tsp. semolina –
for crispy potatoes)
=
Preheat oven to Broil (or grill
to medium-high (about 200 degrees F/
400 degrees F)
Place potatoes in large pot of salted
water; cook, covered 30-35 until
fork-tender; drain well. Lightly spray
a large baking sheet or tray with nonstick
cooking spray. Arrange potatoes on sheet &
use a potato masher to lightly flatten the
potatoes in one piece (don’t mash too hard).
In a small bowl mix butter, lemon juice &
garlic – pour over each potato. Sprinkle tops
with half of oregano, salt/pepper. Lightly
spray with cooking spray & sprinkle tops
with semolina, if using.
Broil or grill until golden & crispy, about
15 minutes. Remove from oven, sprinkle
tops with remaining oregano.
To serve: season with a little extra salt &
pepper, serve immediately.
Serves 6

NOTE: For even crispier potatoes, remove
from oven half way through cooking;
spray with a little extra cooking spray &
continue broiling/grilling until golden
brown.

(recipe: cafedelites.com)
————————————

Southwest Chicken Coleslaw

2 C. cooked/chopped chicken
2 C. coleslaw mix
1/2 C. shredded Cheddar cheese
1 C. grape or cherry tomatoes,
quartered
1 1/2 T. fresh lime juice
1/2 C. buttermilk Ranch salad dressing
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1/2 tsp. sugar
=
In large bowl add chicken, coleslaw,
cheese & tomatoes. In smaller bowl
mix lime juice, ranch dressing, chili
powder, cumin, pepper & sugar until
combined – pour over coleslaw mix &
stir to combine. Refrigerate at least
one hour prior to serving.
Serves 6-8

NOTE: Also great served on a
spinach or tomato tortilla as a wrap

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

Orange Meringue Pie

1 (9 inch) unbaked pie crust
3/4 c. sugar
1/3 C. cornstarch
1 pinch salt
1 C. orange juice
1/2 C. lemon juice
1/4 C. water
4 eggs, separated
4 T. butter or margarine, cut into
pieces
2 tsp. grated orange zest
1/2 C. diced orange segments
1/2 C. sugar
1/4 tsp. cream of tartar
=
Preheat oven 400 degrees F.
Line unbaked pastry crust with
foil & a layer of pie weights or
dried beans. Bake in preheated
oven until edge of crust is golden,
about 10 minutes. Carefully
remove foil & weights; bake
about 5 minutes more.
In small saucepan stir 3/4 C. sugar,
1/3 C. cornstarch & salt. Mix in
orange & lemon juices & water.
Whisk in egg yolks. Cook over
medium heat, stirring frequently,
until thick & bubbly, about 5 minutes.
Remove from heat & stir in butter
& orange zest. (If desired, stir in
orange segments) Pour into pie
crust; cover with plastic wrap & set
aside to cool.
==
(When pie has cooled to room temp)
Preheat oven to 350 degrees F.
Preparing Meringue:
In large glass or metal bowl
beat egg whites until foamy.
Gradually add 1/2 C. sugar &
cream of tartar, continuing to
beat until stiff peaks form. Lift
beater or whisk straight up – the
egg whites should form a sharp
peak that holds it’s shape. Spread
meringue over pie, making sure
it completely covers the filling &
meets the edges of the pie crust.
Bake in preheated oven until
meringue topping is golden
brown, about 15 minutes.

(recipe: Facebook)

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Our weather has been kind of ‘iffy’ – one day sunny
& in the 60’s, next in the 70/80’s. Today it’s supposed
to have a High of 76 degrees F. tomorrow High of 86!
Thurs. high of 90, Friday high of 92! WOW!

Gas prices jumped a bit lately to $2.04/9; not a big
jump.

Hope you have a GREAT day – stay healthy!

Hugs;

Pammie

PS: You can’t really see it very good – but the project on my lap is the White/Pink Chevron baby blanket – I’m very close to being done with it.