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

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

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

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

                                        my headbands

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

                    Three of my blankets (not very good lighting)

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

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

Spiced Zucchini Bars

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

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

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

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

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

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

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

Grandma’s Sunday Roast

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

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

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

Bacon Ranch Pasta Salad

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

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

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

Last Minute Green Beans

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

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

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

Bacon/Cucumber/Tomato Salad

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

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

NOTE:
Old Fashioned Cracker Salad:

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

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

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

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

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

Easy Copycat Thin Mint Cookies

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

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

(recipe: craftcookingmama.com)

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

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

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

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

Have a GREAT day!

Hugs;

Pammie

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and . . . it’s PICNIC day! YAY!

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

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

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

Mandarin Orange Salad

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

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

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

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

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

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

3-Bean Baked Beans

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

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

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

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

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

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

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

Cool Ranch Zucchini Chips

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

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

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

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

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

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

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

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

Crockpot Chicken Tacos

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

Taco shells or tortillas, for serving

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

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

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

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

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

(recipe: all-my-recipes.com)

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

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

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

Hugs;

Pammie

Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
seasoning & 1 C. mozzarella, mix lightly.
Spoon mixture into prepared pan – top
with remaining mozzarella. Bake 20-25
minutes until casserole is heated through
& mozzarella is melted.
Serves about 12, 1 C. each

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

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie

 

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

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

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges,
drained
1/2 C. maraschino cherries, drained/
rinsed
1 (1 oz) box cheesecake-flavor pudding mix
8 oz. sour cream
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
3-Bean Salad

2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————

Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. sugar
1 C. flour
1 heaping cup chopped pecans
1/4 tsp. salt

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas, thawed
(uncooked)
2 eggs, hard boiled/peeled/chopped
4-6 slices bacon, cooked crisp/crumbled-
(or 1 C. cooked/chopped ham)
1/2 C. chopped green (or regular) onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (OR) 1/2 C. chopped
celery
dash cayenne powder
1/2 C. mayonnaise
1/2 C. sour cream

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:

1 1/2 C. heavy cream
8 oz. cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT day!

Hugs;

Pammie

 

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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

Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

Preheat oven 300 degrees F.
Brown sausage in skillet; drain.
Combine sausage with all other
ingredients in a casserole dish.
Cover & bake 2 hours until desired
consistency. Serves 8-10

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie

FINALLY it’s SPRING!

Yes, I’m a Day Late – but it’s still SPRING!

Been a busy few days – ended up babysitting from 10 a.m. – after 5 yesterday (older grandson has ‘football conditioning’ after school – getting them toughened up for this coming fall). Today was the library Knit Group & grocery shopping. Been having great ‘fun’ attempting to find the exact kind of liquid hand soap my husband likes (I have NO idea where I originally got it) – stopped at the local dollar store (was sure they were the ‘place’ . . . nope). Have checked out our local drug stores & grocery stores; something tells me he’s just going to have to learn to like a new scent! (It was a cheap one – $1.00 a bottle – no big deal). Also attempted to locate a SMALL funnel – probably should have stopped in at the local hardware store as the dollar store and groceries don’t have one – NO, I don’t need the really long ones that you would use for putting oil in your car!). Baby grandson is now totally on regular milk – which means you have to heat it up a bit (they don’t own a microwave so it’s the ‘old way’ – heat it in a pan on the stove.) That’s fine EXCEPT then you have to pour it into the bottle WITHOUT spilling it all over the counter! (I’ve so far resorted to using a small measuring cup and a lid from one of those squeeze bottles you can buy to fill with ketchup/mustard/bbq sauce, etc – son has those around). Only trouble with those is – the opening is VERY small, hence it takes a long time to get the warm milk from the measuring cup into the ‘pseudo’ funnel/lid and into the bottle before spilling it! I’m thinking of putting one of OUR small funnels in my purse JUST to use for that purpose! Crazy…

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

Chocolate Raspberry Tart

1/2 C. raspberry jam, divided
1 9 inch prepared pie crust
8 oz. bittersweet chocolate, finely
chopped
1 1/4 C. heavy cream
4 T. unsalted butter, cut into
8 pieces
1/4 tsp. salt
2 large eggs, lightly beaten
1 pint fresh raspberries

Preheat oven 275 degrees F.
Microwave 1/4 C. jam on High
30 seconds, spread in a thin layer
on bottom of pie crust. Place
chocolate in large heat-proof bowl.
In small saucepan over medium-high
heat, warm cream, butter & salt,
stirring frequently until cream just
starts to simmer, about 6 minutes.
Pour hot cream mixture over chocolate
& let stand 5 minutes. Whisk until
chocolate mixture is smooth. Slowly
whisk eggs into chocolate mixture
until smooth – pour into crust &
place on a baking sheet. Bake until
outer edge of filling is set but center
jiggles – 30-35 minutes. Let cool on
baking sheet on wire rack at least
30 minutes, then refrigerate, uncovered,
until filling is completely set, at least
4 hours.
Spread remaining jam on top of tart &
garnish with fresh raspberries.
Refrigerate any leftovers. Serves 8

(recipe: Kroger.com)
—————————–

Crockpot Pork Roast w/Veggies &
Gravy

1 (3 lb) pork roast
3 T. olive oil
salt/pepper
5 russet potatoes, cut into bite-
sized pieces
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

Gravy:
juices from roast
2 (.87 oz, ea) pkts. pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup

Heat a large skillet over medium-high heat;
pour 3 T. oil in pan – sprinkle roast generously
with salt/pepper on top & bottom – carefully
place roast in hot pan – sear both sides of
roast to golden brown.
Spray insides of crockpot with nonstick cooking
spray – place seared roast in crockpot – pour
mini carrots around roast. Layer potatoes &
onions on top. Place chopped garlic, soy sauce,
balsamic dressing, 1/2 C. water & brown sugar in
medium bowl – whisk to make sure sugar gets
dissolved – pour mixture over roast/veggies.
Salt/pepper potatoes. Cover & cook on High
4-5 hours*.

When roast has cooked through (inner temp.
of 160 degrees F.) carefully pour juice from
crockpot into a medium sauce pan. Turn off
crockpot, leave meat inside with lid on 5-10
minutes before serving.

To saucepan add both packets gravy mix, milk,
water & mushroom soup – whisk together to
combine. Heat mixture to boiling over medium-
high heat, stirring occasionally. Serve roast
& veggies with gravy drizzled over top or serve
gravy as a side. Serves 6-7

*If your crockpot cooks quickly, poster suggests
cooking roast & sauce in crockpot on LOW 4
hours, then adding veggies & cooking on High
an additional 2 hours.

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

Corn Soup w/Chipotle Sour Cream

1/2 stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt/black pepper
6 ears corn (or 5 C. kernels)
4 C. vegetable stock
2 T. fresh lime juice
3/4 C. sour cream, divided
2 T. chopped chipotles in adobo

In large pot heat butter over medium
heat. Add onion, garlic, cumin & chili
powder – season with salt/pepper. Cook
until softened, 8-10 minutes. Add corn &
stock to pot – bring to boil. Reduce heat
& simmer until corn is soft: 4-6 minutes
more. Working in batches, puree soup
in blender until smooth. Whisk in lime
juice & 1/4 C. sour cream. In small bowl,
combine remaining 1/2 C. sour cream &
chipotle in adobo, letting some streaks
of chipotle remain. Dollop on sour cream
& serve. Serves 4

(recipe: delish.com)
—————————————–

Candied Carrots

1 lb. carrots, peeled/sliced 1/2″ pieces
2 T. butter
3 T. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 T. chopped parsley

Place sliced carrots in large skillet;
add 1 C. water to pan – bring to a
simmer & cook 8-10 minutes until
tender. Drain water; over medium
heat add brown sugar, butter, salt/
pepper – stir & cook 2-3 minutes
until butter & sugar have melted &
carrots are coated in the glaze.
Sprinkle with parsley & serve.
Serves 4

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

Kielbasa/Peppers & Potato Skillet
Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced into
bite-sized pieces
salt/pepper, to taste
14 oz. turkey kielbasa, cut into
1/4″ rounds (or regular kielbasa)
1 onion, thinly sliced
1-2 bell peppers, chopped

Heat oil & butter in large skillet
over medium-high heat. Add
potatoes & season with salt/pepper.
Cook until browned on one side,
6-7 minutes. Turn potatoes & cook
4-5 minutes longer until golden brown.
Remove from skillet using a slotted
spoon. (If skillet is looking dry, add
another T. olive oil) Add onions &
peppers – cook, stirring frequently,
until onions are soft & peppers are
tender – season with salt/pepper.
Stir potatoes back in & continue
cooking 1-2 more minutes. Check
seasonings & serve. Serves 4

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

Skillet Shepherd’s Pie

1 lb. ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 T. ketchup
1 T. Worcestershire sauce
2 tsp. minced garlic
1 T. cornstarch
1 tsp. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3 1/2 C. cooked mashed potatoes,
prepared with milk & butter
3/4 C. shredded Cheddar cheese

In large skillet cook beef & onions
over medium heat until meat is no
longer pink; drain. Stir in corn, peas,
ketchup, Worc. sauce & garlic – reduce
heat to Medium-low. Cover & cook
5 minutes. In a small bowl combine
cornstarch, bouillon & water until well
blended – stir into beef  mixture & bring
to boil over medium heat. Cook & stir
2 minutes until thickened. Stir in sour
cream & heat through (do not boil).
Spread mashed potatoes over top;
sprinkle with cheese. Cover & cook until
potatoes are heated through & cheese
is melted. Serves 6

Freezer option:
Prepare recipe as directed but do not add
sour cream. Freeze cooled mixture in a
freezer container. To use: partially thaw
in fridge overnight & heat through in a
large skillet, stirring occasionally & adding
a little water if necessary. Stir in sour
cream & finish recipe.

(recipe: tasteofhome.com)
———————————

Pistachio Pudding Cookies

1 3/4 C. flour
1 (3 oz) pkg. pistachio pudding mix
1/2 C. granulated sugar
1/2 C. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 C. chopped pistachios
1 C. white chocolate chips
3/4 C. (1 1/2 sticks) unsalted
butter, room temp.

Preheat oven 325 degrees F.
Line a baking sheet with waxed
paper or lightly spray with nonstick
cooking spray. In large bowl combine
dry ingredients (pudding mix, flour,
salt & baking powder). In another
bowl using elec. mixer, beat butter,
vanilla & both sugars until creamy;
beat in egg. Slowly combine dry
ingredients with wet until well
blended. Fold in pistachios &
chocolate chips. Scoop out a
founded tablespoon of dough &
place on prepared sheet. Bake 10-12
minutes until cookies are just
browned. Cool on wire rack
before serving.

(recipe: americantimesfood.com)

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

Not much else new – the weather is really
chilly (30’s) but clear and nice (with the
occasional sunshine). Easter is coming
quickly – so far I haven’t planned anything-
no Easter candy/dinner preparations, nada.
I know that oldest son will be having the
dinner at his house and that we will bring
‘sides’ and desserts – no worries on the sides
as they are the same for every holiday:
mashed potatoes, green bean casserole,
corn casserole, rolls, black olives – and
some sort of dessert(s).

Still working on both baby blankets AND
the donated peach-colored squares blanket;
almost done with the second yellow ‘strip’,
then it’s just sewing it all together & crocheting
a border (I’ll post a photo when it’s done).

Hope you are all in good health and enjoying
the beginnings of SPRING! I love hearing the
birds singing – the other morning I was up at
around 6 a.m. (it was still totally dark out) and
I could hear a Cardinal just singing his little
heart out! LOVE IT!

Hugs;

Pammie

and a little snow on the side…

I can remember last Wednesday it was so nice & Spring-like that I took off my light jacket while grocery shopping! Today there’s a good 6 inches of VERY heavy snow on the ground (the roads are clear, though) sunny and 31 degrees F. out. Looking at the updated forecast, I guess we’ve got all the snow (for now) -none predicted until Wednesday night – temps. close to 40 so I really hope it MELTS this stuff!

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

Chocolate/Marble Gooey Butter Cake

Base:
1 box yellow cake mix
1/2 C. butter, melted (1 stick)
1 egg

Filling:
8 oz cream cheese, softened
2 eggs
1/2 C. butter, melted (1 stick)
1 tsp. vanilla
3 3/4 C. powdered sugar
1 C. chocolate chips

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

Base:
In large bowl mix dry cake mix, egg &
melted butter – beat until well combined
(batter will be thick); spread evenly on
bottom of prepared dish.

Filling:
Beat cream cheese, eggs, melted butter
& vanilla until smooth. Gradually add
powdered sugar & beat until fully
combined. Remove 1 C. cream cheese
mixture & set aside. Spread remaining
cream cheese mixture over base. In a
saucepan (or microwave) melt chocolate
chips until smooth. Mix melted chips
with reserved 1 C. cream cheese mixture
until fully combined.
Spoon dollops of mixture on top of plain
cream cheese batter – swirl carefully with
a butter knife, creating a marble effect.
Bake 45 minutes. (Do not bake too long-
it should be soft.) Let cool completely
before cutting.

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

Crockpot Greek Chicken

1 medium onion, chopped
1 cinnamon stick
2 T. olive oil
1 T. minced garlic
zest from 1 lemon
juice from 1 lemon
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 lb. boneless skinless chicken
breasts

6 whole grain pita breads

Place onions & cinnamon stick in
crockpot. In small bowl mix oil,
garlic, lemon zest, oregano, salt/
pepper. Rub chicken with oil
mixture & place in crockpot.
Squeeze lemon juice over chicken,
cover & cook on Low 3-4 hours
until chicken reaches internal
temperature of 165 degrees F.
and is no longer pink. Slice
chicken & serve with pita bread.
Refrigerate leftovers. Serves 6

(recipe: kroger.com)
——————————-

Cheesy Turkey Meatball Skillet

1/4 C. plus 2 T. olive oil
4 cloves garlic minced/divided
2 T. chopped fresh rosemary
1 (28 oz) can crushed tomatoes
kosher salt/ground black pepper
1 lb. ground turkey
1 C. bread crumbs
1 large egg
3 T. fresh chopped parsley (more
for garnish, if desired)
1 C. shredded mozzarella cheese

Preheat oven 375 degrees F.

Sauce:*
In large pot over Low heat, heat
1/4 C. oil. Add half the garlic & all
rosemary – stir (making sure it doesn’t
burn) 1 minute. Add tomatoes & season
with salt/pepper. Let simmer while you
make the meatballs.

Meatballs:
In large bowl combine turkey, bread
crumbs, egg, remaining garlic & parsley-
season with salt/pepper. Roll mixture into
balls.

In large skillet over medium-high heat, heat
remaining 2 T. oil. Place meatballs in skillet
& brown, moving occasionally to ensure
they don’t stick, about 5 minutes. Ladle
sauce into skillet & over meatballs. Top
with cheese & bake until meatballs are
cooked through – 10 minutes more.
Garnish with parsley & serve. Serves 4

*You can used jarred spaghetti sauce if
you are in a hurry

(recipe: delish.com)
——————————-

Confetti Corn & Rice Salad

4 ears corn, husked
1 1/2 C. rice, cooked
1 red onion, thinly sliced
1 green pepper, halved/thinly
sliced
1 pint cherry tomatoes, halved

Optional: 1 jalapeno pepper, seeded/
thinly sliced

Simple Dressing:
2 T. red wine vinegar
2 T. olive oil
salt/pepper, to taste

Boil or grill corn until tender – let cool.
Using a sharp knife, cut kernels from cob
in ‘planks’ (strips). Place rice, red onion,
green pepper. tomatoes & (if using-
jalapeno pepper) in large bowl. Mix in
corn strips – reserving some for garnish
on top.

Dressing:

Whisk all dressing ingredients together &
drizzle on top of salad. Serve at room
temp. or refrigerate overnight before
serving. Add additional corn ‘strips’ to
top before serving. Serves 8

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

Bacon/Jalapeno Popper Bites

8 oz. cream cheese, softened
3 green onions, thinly sliced
3 jalapenos, seeded/diced
8 slices bacon, cooked/crumbled
8 oz. shredded Pepper Jack cheese
48 Tostitos “Scoops” tortilla chips

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. In medium bowl mix cream
cheese, green onions, jalapenos,
bacon, & cheeses. Spoon filling into
“Scoops” (about 1 tsp. each) &
place on baking sheet. Top each
with additional bacon & Cheddar
cheese, if desired. Bake 8-10 minutes
until filling is bubbly & cheese is
melted. Serves 4 dozen

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

Crockpot Sweet & Sour Country Ribs

1/2 C. ketchup
1/2 C. packed light brown sugar
1/2 C. apple cider vinegar
1 T. mustard powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
2-4 lb. country-style pork ribs
(bone in or boneless)
russet potatoes (optional)
cornstarch & water

In small bowl whisk together ketchup,
brown sugar, vinegar, mustard powder,
cayenne, salt/pepper & pour into
crockpot. Nestle ribs in sauce. (IF
you want baked potatoes, wrap scrubbed
russet potatoes in foil & place on top of
ribs). Cover & cook on Low 6-10 hours.
Uncover & remove potatoes. Place ribs
on a platter. Turn crockpot to High heat.
Mix 2 T. cornstarch with 3 T. water in
small bowl – stir mixture into sauce in
crockpot – sauce will thicken in about
10 minutes. Spoon sauce over meat &
serve. Serves 6

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

Cannoli Poke Cake

1 (16.5 oz) box white cake mix,
plus ingredients to prepare
1 (14 oz) can sweetened
condensed milk, divided
1 (8 oz) tub mascarpone cheese
1 C. ricotta cheese
1 tsp. vanilla
1 1/2 C. powdered sugar
1/4 C. mini chocolate chips

Preheat oven to required time
for cake  mix
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to box directions &
bake. Remove from oven & allow
to cool. When cake is cool:
poke holes all over top of baked
cake with the end of a wooden
spoon – holes about 1 inch apart.
Reserve 2 T. sweetened cond.
milk & pour remainder over top
of cake & into holes. In large
bowl using elec. mixer beat
mascarpone & ricotta cheeses &
vanilla until creamy. Beat in
powdered sugar & reserved
sweetened cond. milk until
smooth. Spread mixture evenly
over top of cake & sprinkle top
with mini chocolate chips.
Refrigerate cake 2 hours until
ready to serve. Serves 15

(recipe: mrfood.com)

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

Not much ‘new’ around here, still plodding
away at the cream baby blanket (I made a
mistake on one of the 8 rows last Weds.
and it took me awhile to get it back to
normal – sigh…me and my grand ideas of
making very detailed lace patterns…

Wednesday at the Library knit group one of
the ladies asked if anyone would want her
7 knit squares; she had been experimenting
with various knit patterns and these were
what are called ‘swatches’. They’re peach/
apricot colored and (you know me) I decided
I’d make a baby blanket out of them. Yesterday
I sat down to draw up the pattern; it will be
peach/white/and two half-strips of lemon
yellow; should be pretty when I get it done.
The ‘fun’ part is I had to figure out just how
many stitches she used for each square, then
see if I could duplicate what she’d done (for the
white squares). I’ve done this sort of thing before,
it just takes time working it out. Three of her
squares are just straight ‘knit’, the other four
are various knit patterns – I decided the white
ones should just be knit (and the two yellow
strips, also); that should augment the fancy
patterns and sort of ‘show them off’…I hope.
The good thing is: since they are just straight
knit, I can take them to both knit groups and
work on them WHILE carrying on a conversation
without having mistakes (I hope!). I’ve learned:
if I take fancy patterns AND try to talk/knit…
I make mistakes.

Hope you are all having a great day – hope
it’s sunny where you are so the sunshine
can lift your spirits and maybe make you smile!

Hugs;

Pammie