More Holiday Recipes!

Today our temperatures are in the low 30’s with a light dusting of snow on the ground (supposed to get more later…sigh). I’m still feeling stuffy & ‘not my best’, am trying to decide if going to church tomorrow is a good idea (I hate to miss).

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Lots of appetizers & dips!

Shrimp & Crab Dip

8 imitation crab sticks
1 1/2 C. cooked shrimp
1/2 C. onion,chopped
1 C. chopped celery
1/2 C. black olives
1 1/2 C. shredded Cheddar cheese
3/4 C. mayonnaise

Place crab, shrimp, onion, celery &
black olives in food processor &
process until smooth. In a bowl
mix crab mixture, Cheddar cheese &
mayonnaise until combined. Chill
2 hours. Serve with crackers

(recipe: hoteatsandcoolreads.com)
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Hot Creamy Sausage Dip

1 lb. Bob Evans zesty hot roll
sausage
5 green onions, chopped/divided
1 C. sour cream
1/2 C. mayonnsie
1/4 C. grated Parmesan cheese
1 (2 oz) jar chopped pimientos,
drained

Preheat oven 350 degrees F.
Spray a 1 quart baking dish with
nonstick cooking spray.
In large skillet over medium heat
brown & crumble sausage until no
longer pink; drain & remove from
heat. Add all remaining ingredients
except 1 green onion & mix. Pour
mixture into prepared dish. Bake
20-25 minutes until bubbly. Garnish
with remaining chopped green
onion. Keep warm.
Serve with Melba toast, sesame or
wheat crackers.
Refrigerate leftovers. (Can be reheated
for later serving.

(recipe: lifeinmyemptynest.com)
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Fried Ravioli (appetizer)

1/2 C. Panko bread crumbs
1/2 C. Italian seasoned bread crumbs
1 tsp. Italian seasoning
1/2 tsp. kosher salt
10-14 store-bought fresh ravioli (NOT
frozen) – poster used Jumbo Four
Cheese)
2 eggs, room temp.
1/3 C. milk
oil for frying

Marinara sauce, for dipping (optional)

In shallow bowl combine bread crumbs,
Ital. seasoning & salt. Whisk eggs &
milk in another bowl. Dip raviolis in
egg mixture, then into bread crumbs
to coat. Repeat a second time so they
are double-coated – place them on
a wire rack.  You can either deep-fry
or pan fry raviolis. Heat oil to 350-
375 degrees F.
Raviolis take about 3 minutes to
cook; flip over about halfway through
to make sure they are cooked evenly.
Once golden, remove to a paper towel-
lined plate. They will puff up slightly
when cooked. Serve warm or room temp.

(recipe: momontimeout.com)
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Warm Spinach Feta Cheese Dip

2 T. olive oil
7 C. fresh spinach (7 C.
fresh spinach=1 C. frozen,
thawed)
If you use thawed, you don’t
need to saute it
3 cloves garlic, minced
7 oz. cream cheese
1 C. Feta cheese, crumbled
1 C. plain Greek yogurt

Dippers:
rolls, chunks of baguettes,
crackers, pretzels

Preheat oven 400 degrees F.
In large oven-safe skillet heat oil;
add spinach & saute until soft*.
Add garlic & saute 1-2 more minutes.
Turn off heat. In large bowl using electric
mixer, combine cream cheese,
crumbled Feta & Greek yogurt-
stir in sauteed spinach/garlic &
pour all back into skillet. Bake 15-20
minutes in oven until heated through.
Serve with dippers. Serves 6-8

(recipe can be doubled – you can
use frozen spinach, thawed & excess
water squeezed out.

*If you can’t fit all the spinach in
the skillet, half it & wait until it shrinks
enough to add the rest.

(recipe: iwashyoudry.com)
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Bacon-Asparagus Dippers

8 slices bacon, sliced in half
lengthwise
1 lb. asparagus, trimmed
fresh ground black pepper

Caesar salad dressing for dipping

Preheat oven 400 degrees F.
Line a large, rimmed baking sheet
with parchment paper & top with
a cooling rack. Carefully wrap
each asparagus spear with a
piece of bacon in a spiral; repeat
with rest of bacon/asparagus &
season with pepper. Place on
rack & bake 28-30 minutes until
bacon is crispy. Serve with Caesar
salad dressing for dipping.
Makes 16 spears

(recipe: delish.com)
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Jalapeno Popper stuffed Mushrooms

20 button mushrooms, stems removed
1 (8 oz) pkg. cream cheese, softened
1 C. Cheddar cheese, shredded
8 slices bacon, cooked/chopped
1 jalapeno pepper, seeded/minced
2 cloves garlic, minced
kosher salt
ground black pepper

chopped chives – garnish

Preheat oven 400 degrees F.
In large bowl combine cream
cheese, Cheddar, bacon, jalapeno
& garlic – season with salt/pepper.
Stuff mushroom tops with mixture
& transfer to a baking dish or sheet.
Bake 25 minutes until mushrooms
are cooked & mixture warmed through.
Garnish with chopped chives & serve.
Serves 20

(recipe: delish.com)
——————————-

Cream Cheese Fruit Dip

1 (7 oz) jar marshmallow creme
1 (8 oz) pkg. cream cheese

Fresh fruits for dippers:
orange slices/wedges, strawberries,
chunks of banana, etc.

In medium bowl using elec. mixer,
blend both ingredients until smooth.
Chill, if desired. Serve with any fresh
fruits.

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

Sheet Pan Chicken Nachos

1 (10 oz) can Ro*Tel diced
tomatoes & green chilies,
drained – liquid reserved
1 (16 oz) can refried beans
1 (6 oz) bag corn tortilla chips
1 C. shredded, cooked rotisserie
chicken
1 C. shredded Cheddar & Monterey
Jack cheese blend (4 oz)
1/4 C. sliced green onions
1 (2.25 oz) can sliced black olives,
drained

Optional toppings:
sour cream
guacamole
sliced jalapenos

Preheat oven 400 degrees F.
Reserve 1/2 C. drained tomatoes.
Stir together remaining tomatoes &
reserved liquid with refried beans
in medium bowl. Arrange chips on
large baking sheet. Top with bean/
tomato mixture & shredded
chicken – sprinkle top with cheese.
Bake 5 minutes until cheese melts.
Top with reserved tomatoes, green
onions & olives. Garnish with
optional toppings & serve
immediately. Serves 6

NOTE: You can replace the
chicken with cooked ground
beef

(recipe: readyseteat.com)
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Crockpot Chicken/Enchilada/Queso Dip

3 (8 oz, ea) blocks cream cheese
2 C. rotisserie chicken breast
(or 2 poached breasts, shredded)
1 can chopped green chilies
1 1/2 C. shredded Monterey Jack cheese
1 1/2 C. salsa verde
1 T. chopped green onions
1 plum tomato, diced

tortilla or corn chips, for dipping

Combine all ingredients (except
chips) in crockpot – reserving some
chopped tomato  for garnish. Cover
& cook on Low 1 1/2 hours until
all is melted. Stir & cover with
reserved tomatoes. Serve with
chips. Serves 10

(recipe: delish.com)
——————————-
Crockpot Easy Mexican Party Dip

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

Spray insides of crockpot with
nonstick cooking spray.
Mix cream cheese, sour cream & 3/4 C.
shredded cheese until blended – spread
on bottom of crockpot. Top with beans,
then salsa. Cover & cook on Low 3-4
hours. Top with onions, cilantro &
remaining cheese.
Makes 40 (2 T. ea) servings

(recipe: kraftrecipes.com)
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Crockpot Swedish Meatballs

1 can cream of mushroom soup
1 can beef broth
1 pkt. dry onion soup mix
2 T. A1 steak sauce
2 lb. frozen meatballs
8 oz sour cream (1 C.)
1 (16 oz) pkg. egg noodles

In crockpot mix soup with beef
broth, onion soup mix & A1 – stir
well. Add in frozen meatballs; cover
& cook on Low 6-8 hours or High
3-5 hours. Stir in sour cream. Cook
egg noodles accordg. to pkg.
directions; drain. Mix cooked noodles
into meatball mixture & serve. Serves 6

(recipe: thecountrycook.net)

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

Still working on the ‘lovey’ for my special
needs friend – I’m just over half done – YAY!
(Monday husband & I go to the doctors,
so he said we can stop at JoAnn’s, if I need,
to pick up more yarn for this project).

Hope you are enjoying your day – STAY
HEALTHY – if you can!

Hugs;

Pammie

PS: Every year I procrastinate when it comes
to putting up Christmas decorations and this
year is no different. As a child I loved getting
to do that – as an adult, not so much. So far
we have 3 snowmen (statues) ‘up’, that’s it
(and those I got down last week!).

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and so it begins – the winter sniffles…

Woke up yesterday with my head all stuffed up, now I sound like a man with a very deep voice – sigh. I don’t really ‘feel’ sick, just head’s all stuffed up (that will really go great this Sunday for choir, eh?). Oh well, it could be worse (AND I AM going to see the doctor Monday about the vein thing, so it’s all good).

Weather is getting more ‘wintery’ – woke up to 22 ‘balmy’ degrees, a light dusting of snow on the ground & sunny. It’s supposed to warm up a bit (am planning on going shopping a little later when it’s a bit warmer – I hope). According to our local weather report we’re due for 1-3 inches of snow in the next 2 days so I want to get most of my shopping done before then. Low temperatures for the next week or so, in the 20’s with highs of 30’s (oh, joy) – time to get out my HEAVY winter coat!

Lots of recipes, all sorts – some for holidays/parties, some just everyday – here ya go:

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Peppermint Bark Fudge

Chocolate Layer:
1 can sweetened condensed milk
3 1/2 C. semi-sweet chocolate chips
1 tsp. peppermint extract

White layer:
1 can sweetened condensed milk
3 1/2 C. white chocolate chips
1 tsp. peppermint extract

Topping:
15 mini peppermint candy canes,
crushed

Line a 11″ X 7″ glass baking dish
with parchment paper. In heavy-
bottomed saucepan pour 1 can
sweetn’d/cond. milk, choc. chips &
1 tsp. peppermint extract – heat over
Low heat. Stir often – when choc. is
fully melted & well incorporated *(about
5-8 minutes),remove from heat & pour
into prepared dish. Clean the saucepan:
prepare White Layer the same as first.
When chocolate is fully melted, pour
over first layer in dish. Sprinkle crushed
candy canes over top, evenly. Allow to
set up at least 1 hour (you can refrigerate
to speed up the process). Slice into squares.
Serves 24

*If you notice chocolate is heating too
much & getting thick & crumbly, turn
heat down.

(recipe: eazypeazymealz.com)
———————————–
Cheesy Mac & Cheese

1 1/2 C. elbow macaroni, cooked/drained
accordg. to pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or margarine, softened
2 C. sharp Cheddar cheese, shredded
1 C. Velveeta cheese (OR) 8 oz, cut
into pieces – if you don’t like Velveeta,
just add 3 C. Cheddar instead of 2)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
To cooked/drained macaroni add butter
& cheese – mix well. Beat egg, milk, sour
cream, pepper/salt together with a wire
whisk & add to mac & cheese. Spray a
casserole dish with nonstick cooking spray
& pour mixture into dish. Cover dish with
foil & bake 50-60  minutes. Serves 6

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

Chicken Tortilla Soup

1 lb. chicken, cooked/shredded
1/2 tsp. olive oil
1/2 tsp. minced garlic
1 C. chopped onion
1/4 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
1 can whole kernel corn
1/2 tsp. chili powder
1 T. lemon juice
1 C. salsa (your choice)

8 oz. corn tortilla chips
1/2 C. cheese, shredded
(your choice)

Heat olive oil in large saucepan;
add garlic & onion – cook until
onion is translucent. Stir in
remaining ingredients (except
chips & cheese). Simmer 20
minutes. Pour into bowls &
top with chips & cheese.
Serves 4

(recipe: julieseatsandtreats.com)
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Crockpot Ham

7-9 1/2 lb. ham
juice from a 20 oz. can of
pinapple rings
1 C. brown sugar

Place ham in crockpot; pour
juice over ham & pack brown
sugar over ham. Cover &
cook on Low 6-8 hours.

(recipe: recipesthatcrock.com)
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Crockpot Sweet Potatoes

6 sweet potatoes
butter – to taste
brown sugar – to taste
cinnamon – to taste

Pierce each potato with a fork
several times & place in crockpot.
Cover & cook on High 3-4 hours.
Split potatoes & mash insides with
a fork. Top with butter, brown sugar
& cinnamon, to taste. Serves 6

(recipe: recipesthatcrock.com)
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Beer Cheese Dip
(overnight recipe)

8 oz. cream cheese, room temp.
1 C. sharp Cheddar cheese, shredded
1/4  of a red onion, finely diced
3 green onions, finely chopped
1 pkg. dry Ranch dressing mix
1/2 C. beer (any beer works)
1/2 C. chopped bacon, cooked
hot sauce, to taste
ground pepper, to taste

Suggested dippers: pretzels

Mix all ingredients together in large
bowl; refrigerate over night for best
results.

(recipe: recipelion.com)
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Baked Mozzarella/Marinara Dip

1 T. olive oil
2 cloves garlic, thinly sliced
1 (32 oz) bottle marinara sauce
1 lb. fresh mozzarella cheese
2 T. fresh basil, chopped very fine
pinch red pepper flakes
kosher salt/black pepper

1 crusty baguette, sliced/toasted
for dipping

Preheat oven 300 degrees F.
Heat oil in medium oven-proof
skillet over medium heat. Add
garlic & saute until golden, 3-5
minutes. Add marinara sauce; stir
in basil, red pepper flakes, salt/
pepper – bring to simmer then
remove from heat. Add mozzarella
to center of dish & transfer to oven.
Bake 20-25 minutes until cheese is
melty. Sprinkle pepper over cheese
& garnish skillet with more chopped
basil. Serve warm with toasted
baguette pieces. Serves 12

(recipe: delish.com)
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Butterscotch Almond Toffee

2 C. (1 lb) butter
2 C. granulated sugar
1 tsp. salt
1 tsp. vanilla
3/4 C. slivered almonds
3/4 C. butterscotch chips
3/4 C. milk chocolate chips
1 1/2 tsp. shortening, divided

Line a 15 X 10″ (jelly roll size)baking pan
with foil & lightly spray with nonstick cooking
spray. In heavy-bottomed saucepan, combine
butter, sugar & salt – melt over medium-high
heat, stirring until sugar is completely
dissolved. Clip a candy thermometer to side
of pan & continue cooking/stirring until it
reaches 290 degrees F. Stir in vanilla & slivered
almonds; pour into prepared pan. Tap the pan
to spread toffee evenly. Place pan on a rack to
cool. In small bowl combine butterscotch chips
& half of shortening. Combine choc. chips &
remaining shortening in separate microwave-safe
bowl. Microwave in 30 second intervals, stirring
in between, until chips are fully melted & smooth.
Using a spatula, spread butterscotch & choc. on
top of cooled toffee. Refrigerate at least 30
minutes to set the chocolate. Break into pieces &
serve. Serves 24

(recipe: momontimeout.com)
========================

After going on several crochet sites I was
able to locate the one ‘fancy/hole’ stitch
and master it. Worked on my ‘lovey’ blanket
for my special needs friend last night and am
about half-way done! Took awhile to get my
bearings on just exactly how I wanted to
design this (his Mom said do whatever I want,
she’s just happy I’m giving it a try!). Since I’m
not a crocheter per se (more a knitter who
knows basic crochet stitches) it’s a good effort;
perhaps in the hands of a real crocheter it would
look more professional, but for what it’s intended,
it will work.

Hope you’re having a good day!

Hugs;

Pammie

 

I’m Happy- getting things done!

Thought this was a clever idea-made with candy canes!

Well, I’m ‘back to normal’ (that means no more sitting around in my jammies doing nothing!). First thing this morning found me attempting to locate an order on Amazon (oldest grandson’s main gift) – yes, they shipped it – NO (even thought they say yes) it’s NOT here! Received the other item that was in the order but not the one I really wanted. Took me a good 5 minutes of rooting around their site to find out just WHERE to look to get some action on locating said item! Ended up on Amazon Chat with a nice gentleman named Orlando who researched it then offered to send me a replacement  (YAY!) AND it will be here TOMORROW! I was concerned because it’s a toy that’s just new this year; very interesting technology: it’s called a 3Doodler Start 3D writing pen (& accessories). Basically it’s kind of like a fat pen that has thin plastic ‘cartridges’ by which you can draw anything in 3D – like drawing an UPRIGHT house! I thought he would find it interesting (he’s 11 1/2). Think of it almost like a glue gun (except it doesn’t get hot) – it extrudes liquid plastic in a thin line which you can use to draw UPRIGHT with! (Hope he likes it).

Was going out today & noticed our gas prices have jumped from $2.39/9 (last night) to $2.79/9 today – WOW! Good thing I was able to redeem my Kroger Fuel Points – got my gas for $2.15/9! Score!

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Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

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

Cranberry/Almond Cheese Ball

1 (8 oz) pkg. cream cheese, softened
4 oz. sharp white Cheddar cheese,
grated
2/3 C. dried cranberries
3 green onions, thinly sliced
1 (6 oz) pkg. whole almonds (poster
uses Blue Diamond Smokehouse flavor)

Combine first 4 ingredients in medium
bowl, stirring until well combined. Spoon
contents onto a plate & use plastic wrap
to form into a ball; refrigerate at least 1
hour. Cover entire ball with whole almonds
(you may have some leftover). Refrigerate
until ready to serve. Serve with assorted
breads, pretzels or crackers for dippers.
Makes 8 servings

(recipe: momontimeout.com)
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Pepperoni Pizza Twists

1 lb. pkg. refrigerated pizza
dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. sliced pepperoni*
4 oz. shredded Mozzarella cheese

Preheat oven 425 degrees F.
Roll dough out into a rectangle on
lightly floured surface. Combine
garlic powder, parsley, Parm. cheese,
red pepper flakes in small bowl –
sprinkle about half onto dough.
Sprinkle Mozz. cheese on one half
of dough & top with *pepperoni (if
you are using mini pepperoni, you can
leave it whole – if using full-sized, cut
them in quarters). Fold the side of dough
without pepperoni over to other side,
covering filling. Use a sharp knife or pizza
cutter to cut dough into thin strips (You
will get about 12 strips out of 1 lb. dough).
You will be placing the strips on  parchment-
lined baking sheets.
Twist strips a few times & press down
on ends to keep them closed. Brush tops
of twists with olive oil & sprinkle with
seasoning blend – place on sheet,
seasoned sides down. Brush other side
of twists with oil & sprinkle with seasoning
blend, again. Bake 8-10 minutes until golden
brown. Serve with marinara sauce (or Ranch
dressing). Serves 12

(recipe: momontimeout.com)
———————

Potato/Bacon Bake

3 lb. potatoes, peeled/halved
(the short way)
1 lb. bacon, diced
2 1/2 C. shredded Cheddar
cheese, divided
1 medium onion, sliced
2 T. butter
3 T. flour
2 C. milk
1/2 tsp. salt (or more, to taste)
1/2 tsp. black pepper (or more,
to taste)
2-3 cloves garlic, minced
1/2 C. green onions, chopped

Preheat oven 350 degrees F.
Parboil potatoes (boil about 10
minutes); drain & let cool. While
potatoes are boiling, saute diced
bacon, onion & garlic until bacon
is browned & onions soft. Remove
from pan but reserve grease in pan.
After potatoes have cooled, carefully
slice them into discs. In same pan
with bacon grease, melt butter. Mix
in flour & salt, stirring constantly to
avoid burning flour. As soon as flour
is mixed in, begin pouring in  milk,
still stirring. Continue to cook until
slightly thick, then add 2 C. cheese &
black pepper, stirring until melted –
remove from heat. Spoon & spread
some sauce into bottom of a 9 X 13″
baking dish. Make a single layer of
sliced potatoes. Sprinkle half of bacon/
onion  mixture over then pour half of
sauce on top. Make a second layer of
potato slices followed by remaining
bacon & onion mixture – add rest of
sauce & spread out evenly. Sprinkle
remaining 1/2 C. shredded cheese on
top. Bake 45 minutes until top is
bubbling & golden. Let cool 15 minutes
before serving. Top with chopped
green onion. Serves 4-6

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

Beef Lombardi Casserole

1 lb. ground beef
1 (28 oz) can chopped tomatoes
2 cloves garlic, minced
2 tsp. honey
2 tsp. salt
black pepper, to taste
1/2 tsp. Tabasco sauce
1 bay leaf
1 pkg. egg noodles, cooked
1 (8 oz) pkg. cream cheese,
softened
6 green onions, chopped
1 C. sour cream
2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
beef over medium heat in skillet;
drain. Add garlic – cook until soft.
Add tomatoes, honey, salt/pepper,
bay leaf & Tabasco; lower heat to
simmer – cook 30 minutes. Combine
cooked noodles, cream cheese, green
onions & sour cream – mix well.
Alternately layer: noodle mixture,
tomato mixture & grated cheese,
ending with cheese on top. Cover
with foil & bake 30 minutes until
heated through & bubbly.

NOTE: can be frozen after being
prepared before or after baking

(recipe: 07recipes.com)
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Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/pepper, to taste

Heat large, deep skillet over medium-
high heat. Add oil & allow to heat
through. Add sweet potatoes & cook
2-3 minutes, stirring occasionally. Add
2 T. hot water to pan (this will create
steam); cover & continue to cook
3 more minutes, stirring occasionally.
Add remaining ingredients & stir to
combine. Cook until sweet potatoes are
soft on inside & peppers/onions are crisp-
tender (about 10 minutes). Taste &
adjust seasoning to your liking.
Serves 6

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

Restaurant-style French Onion Soup

1/4 C. unsalted butter
2 C. sweet yellow onions, diced
1 tsp. dried Basil (optional)
1 (1 oz) pkg. Au Jus Gravy Mix
3 C. water

Optional Toppings;
4 slices baguette bread, toasted
1 C. shredded mozzarella cheese

In medium sauce pot melt butter over
medium-high heat. Add onions & cook,
stirring often, until caramelized & lightly
browned (about 20 minutes). If you like:
stir in basil & cook 1-2 minutes more. In
a 2-Cup measuring cup, add 1 C. cold
water & packet of Au Jus gravy mix. Stir
vigorously with a fork until well combined
& smooth – pour into pot with remaining
2 C. water. Bring to boil while stirring
often. Once boiling, reduce heat & simmer
about 5 minutes. Serve immediately.
Serves 4

Optional Restaurant-style soup:
Divide cooked soup among four oven-safe
bowls. Top each with 1 slice of toasted
baguette & a good sprinkling of mozzarella
cheese. Place bowls on a baking sheet &
place under Broiler until lightly browned
on top (about 3-4 minutes). Serve immediately.

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

Fudge-filled Peanut Butter Bars

Crust & Topping:
1 box yellow cake mix
1 C. peanut butter
1/2 C. butter, room temp.
2 eggs, beaten

Filling:
1 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed
milk
3 T. butter
1 C. sweetened flake coconut
3/4 C. brown sugar, firmly packed
1/4 C. flour
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine cake mix (dry), peanut
butter, butter & eggs until dough
starts to hold together (mixture will
be very thick). Press 2/3 rds of dough
into bottom of prepared pan forming
crust.
Filling:
In medium saucepan combine chocolate
chips, milk & butter; melt over low heat
until smooth. Stir in coconut, brown sugar,
flour & chopped pecans – mix until combined
well. Remove from heat; spread filling over
dough in pan. Crumble rest of dough evenly
over filling & bake 20-25 minutes. Allow
to cool before cutting into bars.

(recipe: thecountrycook.net)

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

Knitting-wise I’ve been OK – still working on
the mint green baby blanket. Along with that
have knit 3-4 scarves for the needy. I have a
upcoming ‘new’ project – this is another of
those “Gifts of Love” . . . what do I mean by
that? If you’ve been reading my blog for a
few years you might remember the “Afghan
from Hell” – a very nice older lady approached
me at Panera (during my Knit Night group) and
asked if anyone could repair an afghan? Long
story short: a very dear friend (very old lady)
had begun to crochet/knit an afghan for this
person but was put in hospital. While in there
the family dog chewed up a good portion AND
a well-meaning family member decided to try
to CUT OUT the chew spots – it was a HUGE MESS!
I knew that none of my ladies would even consider
that so I took it home. End result: I managed to
make her a almost new blanket – she was thrilled.
She & her husband cried when I showed it to them.
Well – advance a few years and now the new
project: in my special needs group is an absolutely
DELIGHTFUL man. His mother recently asked me
if I knew anyone who would attempt to knit/crochet
a copy of a VERY loved blanket he’s had since he
was a baby? I said I’m not great at crochet, but if
she would text me a photo, I’d see what I can do.
Well, friends – it’s another “blanket from hell” –
it used to be lime green & white, now it’s a
basketball-sized WAD of crocheted MESS! (it’s
kind of dark green & cream – you can tell it’s
REALLY been loved!)

Photo from my cell phone

She said he won’t sleep
without it so I asked her if he would even
consider a replacement – she said it will take
awhile – we’ll see. She wants more of a
‘lovey’ than an afghan (meaning smaller).
I have lime green & white yarn so I began
about 4 inches, attempting to copy the photo.
There’s a spot (in the ‘wad’) that looks more
like created crocheted ‘holes’ – I’m not real
familiar with those so I’m hoping she might
either take another photo close up OR
bring it tonight to my special needs group.
We’ll see where this goes – it’s not like it’s
my first (blanket from hell) rodeo! Call me
crazy but I DO love a challenge!

Hope you are doing well this day –

Hugs;

Pammie

SO HAPPY and PROUD!

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

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

Caramel Apple Slab Pie

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

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

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

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

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

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

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

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

 

Cheesy Baked Zucchini

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

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

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

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

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

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

Hawaiian Macaroni Salad

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

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

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

 Crockpot Pepper Steak

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

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

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

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

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

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

Chicken & Spinach Pasta Bake

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

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

(recipe: facebook)
——————————

Crockpot Blueberry/Lemon Cobbler


Filling:

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

Topping:

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

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

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

Topping:

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

(recipe: crockpotladies.com)

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

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

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

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

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

Easter is coming – soon!

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

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

Lemon Meringue Pie Bites

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

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

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

Roasted Spring Vegetables

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

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

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

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

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

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

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

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

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

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

Spinach/Raspberry Salad

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

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

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

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

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

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

Creamy Bacon/Pea Salad

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

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

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

Crockpot Ravioli Casserole

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

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

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

English Muffin Bread

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

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

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

Caramelized Brown Butter Cake

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

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

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

(recipe: 12tomatoes.com)

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

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

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

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

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

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

Hope things are going well for
you at the moment –

Hugs;

Pammie

Happy Sunday!

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

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

 Crockpot Cinnamon Roll Pudding

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

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

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

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

Liver & Onions with Bacon!

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

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

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

Cowboy Cornbread Meatloaf

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

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

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

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

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

Preheat oven 450 degrees F.

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

Biscuits:

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

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

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

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

Crockpot Vegetarian Minestrone

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

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

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

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

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

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Veggie-Lovers Cream Cheese Spread

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

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

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

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

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

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

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

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

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

Busy day – and goofy

Have you ever had one of those kind of ‘goofy’ days where things don’t quite go the way you hoped? Yep, that was today, for me. I didn’t start out with any particular plans but slowly projects began to show themselves ‘needy’ of being accomplished. I went outside to pick up the newspaper and thought: “OK – I GIVE UP! YES, I know I need to sew some new porch curtains!” That got me started on locating just where I’d put the rods (we needed new ones) that I bought many months ago and just where was that remnant of fabric I bought years ago specifically for that purpose? Found them! Measured the windows (2), measured the fabric, cut it to size, got out my good old circa 1940’s (or there abouts – see photo) machine and hooked it up (it’s one of the first portable electric machines by Singer). Got everything lined up to begin sewing – it sewed maybe 3 stitches forward & froze/locked up. OK, I thought – maybe I need to back it up & try again – NOPE, locked up completely! After fiddling with it for awhile I asked for my dear husband’s help (he’s great with all sorts of machinery). To sum this up: After over 2 hours working on it for him, about 1 with me assisting we STILL couldn’t get anywhere! Called JoAnn’s and asked just when their sewing machine repair guy would be in the store next – have to wait a week – sigh. The curtains are NOT a big deal, it’s just frustrating to think of all that time & effort only to get nowhere. Husband has been on the ‘net’ for about half hour now and found a site/video that shows how to repair the area we had trouble with – now husband wants a second try at fixing it (hopefully tomorrow or some other time, I’m DONE for today!). Crazy stuff.

Managed to finish the pink baby blanket & crochet a shell-like border around it twice (I’m not a great crocheter, this border was done with me sort of ‘making it up as I went’ – looks good, so I guess we’re ‘good to go’, so to speak.

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

German Chocolate Dump Cake


1 C. sweetened flake coconut
1 1/2 C. chopped pecans/divided
1 box Devil’s food cake mix plus
ingredients to make cake
8 oz. cream cheese, softened
1/2 C. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 C. powdered sugar
1/2 C. semisweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Sprinkle coconut &
1 C. chopped pecans in bottom of pan.
Prepare cake mix accordg. to pkg.
directions; pour over coconut & nuts.
In large bowl using elec. mixer, beat
cream cheese, butter, vanilla & salt
until smooth. Beat in powdered
sugar & stir in chocolate chips and
remaining pecans. Using a spoon,
dollop cream cheese mixture over
cake batter; gently swirl mixture into
batter using a knife. Bake 35-40
minutes until a toothpick inserted
into center of cake comes out clean.
Serves 16

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

Best Ever Salisbury Steak

Meat ingredients:
1 lb. ground beef (80/20 mixture)
1/3 C. seasoned bread crumbs
2 T. ketchup
2 T. mustard
1 T. Worcestershire sauce
pinch cayenne pepper
2 large egg yolks
salt/pepper
4 T. butter or oil

Gravy ingredients:
2 C. beef broth
1 1/2 T. corn starch
1 onion, chopped
1 C. (or more) fresh mushrooms,
chopped
1 T. Worcestershire sauce
1 T. ketchup
2 T. chopped fresh parsley

Mix all meat ingredient together &
form into oval patties. Brown each
patty on both sides in butter or oil
in a skillet; remove from pan. Add
mushrooms & onions to pan – saute.
Add 1 1/2 C. beef broth to pan,
reserving 1/2 C. broth. Add Worc.
sauce, ketchup & parsley, mix well.
Combine reserved broth to cornstarch
to make a slurry – add it slowly to
mixture in pan & cook 3-4 minutes
then add in meat patties. Simmer
15-20 minutes until done. (time
will depend on size of your patties).

Note; be careful when browning
patties – they will break apart if not
handled gently.

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

Zucchini Parmesan Crisps

1/2 C. vegetable oil
1 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
2 zucchini, sliced thin 1/4 ” rounds
/2 C. flour
2 large eggs, beaten

Heat oil in large skillet over
medium-high heat. In large
bowl combine Panko & Parmesan.
Working in batches, dredge zucchini
rounds in flour, dip in eggs, then dredge
in Panko mixture, pressing to coat.
Add zucchini rounds to skillet,
5-6 at a time, cook until evenly
golden & crispy, about 1 minute
per side. Transfer to a paper
towel-lined plate. Serve
immediately. Serves 4

(recipe: yummly.com)
——————————

Garlic Butter Chicken & Pasta
(crockpot)

1 1/2 lb. boneless skinless chicken
thighs
1 T. minced garlic
3 C. sliced carrots
1/2 C. diced white onions
1/2 C. sliced butter
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 C. frozen peas (add at end)
1 lb. rotini pasta, cooked al dente,
(add at end)
Parmesan cheese – for serving

Place chicken, garlic, onions, carrots,
butter, thyme, basil, salt/pepper in
crockpot. Cover & cook on Low 6-8
hours. When cooking time is done,
cook pasta according to pkg. directions;
add peas & drained cooked pasta to
crockpot; stir well. Sprinkle Parm.
cheese on top when serving. Serves 8

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

Easy Beef & Broccoli Stir Fry


2 T. vegetable oil
1 lb. beef sirloin, cut into 2 inch strips
1 1/2 C. broccoli florets (fresh)
1 red bell pepper cut into matchsticks
2 carrots thinly sliced
1 green onion, chopped
1 tsp. minced garlic
2 T. soy sauce
2 T. sesame seeds, toasted

Heat vegetable oil in a large wok or
skillet over medium-high heat. Cook &
stir beef until browned, 3-4 minutes.
Move meat to side; add broccoli, bell
pepper, carrots, green onion & garlic to
center of wok/skillet. Cook & stir vegs.
2 minutes. Stir beef into vegetables &
season with soy sauce & sesame seeds.
Cook & stir until veggies are tender, about
2 more minutes. Serves 4

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

Crockpot Cheesy Hamburger Hash

1 1/2 lb. ground beef
2 C. potatoes, peeled/diced
1 (8 oz) can tomato sauce
1 (10.75 oz) can cream of mushroom
soup
1/4 c. diced green bell pepper
1/4 C. chopped onion
1/2 C. beef broth/stock
3/4 C. shredded sharp Cheddar cheese

Spray insides of crockpot with nonstick
spray. Brown ground beef in skillet; drain.
In large bowl mix browned ground beef,
potatoes, tomato sauce, soup, peppers,
onion & beef stock – pour into crockpot.
Cover & cook on Low 6-8 hours or High
3-5 hours. Stir in cheese until melted &
serve immediately. Serves 4-6

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


Lemon Meringue Cupcakes

Filling:
3 egg yolks (reserve whites for meringue)
3/4 C. granulated sugar
3 T. flour
pinch salt
3 T. lemon juice
2 T. lemon zest, loosely packed
1/2 C. water
2 T. unsalted butter, melted

Cupcakes:
1/2 C. unsalted butter
1 C. granulated sugar
2 eggs
3 T. lemon juice
2 tsp. baking powder
1 tsp. salt
1 1/2 C. flour

Meringue:
3 egg whites
pinch salt
1/4 C. granulated sugar

Prepared filling:
In small saucepan over Low heat,
whisk egg yolks, sugar, flour & salt;
whisk in lemon juice, lemon zest,
water & melted butter. Increase
heat to Medium. Whisking
constantly, cook until filling is
smooth & thick, about 7 minutes;
remove from heat.

Preheat oven 375 degrees F.
Make Cupcakes:
In medium bowl beat butter & sugar
until light & fluffy; beat in eggs, lemon
juice, baking powder & salt; beat in
flour until just combined. Divide
batter between 12 cupcake liners in a
muffin pan. Bake 15-16 minutes until
center of cupcakes firms up; remove
cupcakes from oven & cook 5-8
minutes (do not turn off oven)

Prepare Meringue:
Beat egg whites with salt until mixture
begins to stiffen; add sugar & beat until
meringue is stiff & forms stiff peaks
(do not overdo it). Using a sharp knife,
remove center of each cooled cupcake
(about 1″ in diameter) leaving a layer
of cupcake beneath cut out part (discard
cupcake core, or eat it). Fill cupcake centers
with lemon filling. Divide dollops of
meringue between cupcakes, spreading
out to edges & gently tapping with back
of a spoon to form peaks. Return cupcakes
to oven & bake an additional 5-6 minutes
until meringue peaks are golden brown.
Remove from oven & let cool 10 minutes.
Refrigerate an hour or more before
serving. Makes 12 cupcakes.

(recipe: Mike Suddaby – Facebook)
========================

Our weather has been nice today – in
the  mid 50’s; it was a little sunny which
made me have the gumption to want to
DO stuff – like making the curtains. Oh well-
after all that ‘adventure’ I sat & read a book.
I have a friend at church who is a writer/
author and he donated one of his 3 books
to our church library – I checked it out last
night & began reading it. Our local library
now has one copy of his third book & I
just finished that one last week – since I
chatted with my husband about it, he also
read book #2, so you can see it’s a pretty
good read. His father was in World War II
and his brother is a pilot so his books
deal with WWII and flying (usually that
would not interest me but he writes well
enough that they keep my interest!).
His name is Rick Barry Two of his books are
“The Methuselah Project” (just read) and
“Gunner’s Run” (reading now). He also wrote
a short story called: “Kiriath’s Quest” which
I understand is a bit hard to find in print. He’s
a very interesting person – speaks fluent
Russian, spent 2 years living there-all (as he
would say) ‘fuel for his writing’.

Hope you’re having a great day;

Hugs;

Pammie

It’s almost here!

christmas-hug

Finally finished up decorating the main tree, the lights around the fireplace & secretary AND got the presents wrapped – YAY! Only things left to do are bake a few things tomorrow & throw together (my first, ever) 3-Bean Salad (it has to marinate at least 12 hours) – those things are for Saturday. Sunday is church at 10:30 (have to be there at 10 a.m. for choir practice) then dinner at son’s house (time has not yet been decided). It feels GOOD to finally be ahead of schedule. Ran out to the store today for a few essentials: bread & eggs; came home with bananas, 2 boxes of ginger cookies, a small box of glazed donuts (the guys go through them like water), 3 bars of bath soap, 2 containers of hand soap – just a ‘few’things – hehehe

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Today’s post will be COOKIES & DESSERTS!

Chocolate Peppermint Pie

2 C. crushed Oreo cookies
3 T. butter, melted
2 1/2 C. Cool Whip, thawed
2 1/2 C. vanilla ice cream
1/2 tsp. peppermint extract
15 peppermint (round) candies
2 T. chocolate (ice cream) shell
topper

Remove ice cream from freezer &
leave to soften about 15 minutes.
Spray 9″ pie pan with nonstick
spray. Stir cookie crumbs & melted
butter in medium bowl; spread
mixture into pie pan & press evenly
over bottom & up sides of pan.
Freeze 10 minutes. Add thawed
Cool Whip, peppermint extract &
10 peppermint candies to blender;
blend until smooth; pour into pie
crust & freeze at least 3 hours. Crush
remaining candies. Immediately
before serving, top pie with
chocolate topping, additional
Cool Whip & crushed candies.
Serves 8

(recipe: readyseteat.com)
———————–
Magic Turtle Bars

2 C. crushed vanilla cookies (wafers)
1/2 C. butter, melted (1 stick)
2 bags semi-sweet chocolate chips
1-2 bags (Kraft) caramel bits
2 C. coarsely chopped pecans
1 can sweetened condensed milk

Preheat oven 350 degrees F.
LIghtly spray 9 X 13″ baking pan.
Combine crushed cookies & butter
until crumbs are moist & spread
evenly in bottom of pan, pressing
down to form a crust. Layer rest of
ingredients: 1 bag choc. chips, caramel
bits, pecans (save about 1/4 C. for
top), second bag of choc. chips,
remaining pecans. Drizzle sweetened
cond. milk over entire pan, making
sure to cover all nooks & crannies.
Bake 25-30 minutes just until milk
begins to turn golden. Let cool
completely before cutting. Store
in airtight container.

NOTE: if you choose to refrigerate
these bars, let them come back
to room temperature before
eating.

(recipe:chocolate.chocolateandmore
.com)
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Peanut Butter Snowballs

1 C. powdered sugar
1/4 tsp. salt
3 T. soft butter
1/2 C. creamy peanut butter
1 bag white chocolate chips

Combine powdered sugar, salt,
butter & peanut butter in large
bowl, stirring until completely
mixed & smooth. Place dough
in fridge 20-30 minutes to firm
slightly.

Cover a baking sheet
with parchment paper.
Roll approx. 1 T. of dough
in your hands & place on
prepared sheet; roll rest
of dough & place sheet
in fridge 30 minutes.

In medium microwaveable
bowl melt white chocolate
chips in 30 second intervals,
stirring until completely
smooth. Dip balls in chocolate,
return to lined sheet &
refrigerate until ready to serve.

(recipe: readyseteat.com)
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Coconut Snowball Cookies

1 C. butter, softened
2/3 C. powdered sugar
1/4 tsp. salt
2 tsp. vanilla
3 T. cornstarch
2 C. flour
1 C. finely shredded coconut
2 C. powdered sugar, for dusting

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. Mix butter on Medium speed
using elec. mixer until creamy. Add
2/3 C. powdered sugar & salt; mix
well. Add vanilla, cornstarch &
coconut; continue mixing on Low
speed gradually adding flour & mix
until evenly combined. Scoop 1 T.
dough at a time & roll into a ball;
place balls on prepared sheet. Bake
16-18 minutes until bottoms get
lightly golden.
Place 2 C. powdered sugar in a
pie pan/plate (for rolling cookies)
Remove from oven & cool a few
minutes. While cookies are still
warm, roll them in powdered
sugar; place on wire rack to
cool then roll once more in
powdered sugar. Makes 25

(NOTE: I…Pam, don’t do the
second powdered sugar coating,
makes them too messy to eat,
in my opinion!)

(recipe: readyseteat.com)
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Martha Washington Balls
(candy)

3 C. pecans
2 C. coconut
4 C. powdered sugar
1 stick butter, room temp.
1 (14 oz) can sweetened
condensed milk
1 jar maraschino cherries,
drained/patted dry
2 C. chocolate candy melts

Line a baking sheet with
parchment paper.
Place pecans & coconut in food
processor; pulse until finely
chopped. Using elec. mixer,
cream sugar & butter together
until light. Add milk & chopped
nuts/coconut – stir until well
mixed. Using your hands, take
a small amount of dough &
form around a cherry; place
on prepared sheet. Chill in
fridge 1 hour.
Place chocolate melts in a glass
bowl & melt in microwave on
High 30 seconds; stir & repeat
until all chocolate is melted &
smooth. Dip each ball into
chocolate, allowing excess to
drip back into bowl. Place balls
on parchment-lined baking sheet
& allow to harden. Makes 36

(recipe: recipelion.com)
———————————–
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

In a pan bring sugar & milk to a
boil; boil 2 1/2 minutes. Remove
from heat & stir in peanut butter
& vanilla.

(recipe: Facebook)
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Crockpot Candy Cane Bark

24 oz. white chocolate chips
1 box peppermint candy canes,
unwrapped

Place one gallon-sized ziplock bag inside
another 1 gallon ziplock bag (so you have
a double bag). Place candy canes in bag(s);
zip up, removing most of air. Using a rubber
mallet, hammer or end of a rolling pin,
crush candy canes until you have a nice
mixture of small chunks & candy cane dust.
(Line crockpot with liner if you want to
use one)
Pour both bags of white chocolate chips
into crockpot (NOTE: DO NOT spray
insides of crockpot with nonstick spray.)
Cover & cook on Low 1 hour until chips
are melted enough that when stirred
they turn smooth. Be careful not to
overcook, as white chocolate chips
will burn. Line a large rimmed cookie
sheet with waxed or parchment paper.
Pour half of crushed candy canes into
melted white chocolate & stir until
well mixed & candy canes are covered
with melted white chocolate. Pour
melted white chocolate & candy cane
mixture into center or prepared cookie
sheet. Working quickly, spread candy
cane mixture evenly on cookie sheet
using a spatula, making sure there is no
overly thick or thin areas. Sprinkle
remaining candy cane pieces evenly
over top. Let candy harden at room
temp. a few hours (you can speed it
up by placing sheet in fridge). Flip
candy bark out of cookie sheet & peel
off paper; break bark into pieces. Store
in air tight container or package for
gift giving. Serves 15

NOTE: You can also use a food processor
to crush candy canes, being careful to
not over process – otherwise you end up
with just candy cane dust – with very few
little chunks

(recipe: crockpotladies.com)
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Crockpot Cashew Candy Clusters

24 oz. dry roasted cashews(can use
peanuts)
4 oz. unsweetened dark baking
chocolate, broken into pieces
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark broken
into as small of pieces as you can
1 tsp. vanilla

(recipe best made in a 5 qt or
larger crockpot for easier stirring)
Spray insides of crockpot with
nonstick spray. Place cashews in
bottom of crockpot. Next a layer
of broken up dark chocolate &
chocolate chips. On top white
almond bark pieces. Cover &
cook on Low first hour, stirring
every 15 minutes using a spatula
or wooden spoon* After first hour,
stir every 30 minutes. When it starts
mixing really well but not quite all
melted, add vanilla & stir in well.
This can take 2-3 hours, depending
on how warm your crockpot gets.
(unless you are using a much older
first generation crockpot, skipping
the stirring process will result in
burnt cashews & chocolate.
After all is mixed well & smooth,
spoon out into empty cupcake
liners. Refrigerate until ready to
serve. Serves 4

*If you have a Warm feature on
your crockpot, cook on Warm for
the first 3 hours then just let it
melt as it won’t scorch before
stirring

NOTE: You can change up recipe
by adding pretzel bits, dry cereal,
different nuts or marshmallows at
very end as you are spooning
mixture into cups.

(recipe: crockpotladies.com)
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Cranberry Orange Bliss Bars

Bars:
3/4 C. butter, softened
1 1/4 C. brown sugar
3 eggs
1 tsp. ground ginger
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 1/2 C. flour
1/2 C. dried cranberries, chopped
1/2 C. white chocolate chips

Frosting:
4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 tsp. vanilla
1/2 tsp. orange zest
2 T. orange juice

Toppings:
2 T. dried cranberries, chopped
1/4 C. white chocolate, melted

Preheat oven 350 degrees F.
Using stand mixer or large mixing
bowl, place butter & brown sugar;
mix until well combined. Add eggs,
one at a time, ginger, vanilla, 1/2
tsp. salt. Mix until mixture is smooth.
In small bowl mix together 1 tsp.
baking powder & 1 1/2 C. flour. Add
dry mixture to butter mixture & mix
until well combined (should take
a few minutes). Mix in chopped
cranberries & white choc. chips.
Spray 9 X 13″ baking dish with non-
stick spray – place dough inside &
spread evenly using a knife. Bake
25-30 minutes until golden brown;
cool completely.

Frosting:
In medium bowl mix cream cheese,
butter, powdered sugar, vanilla, orange
zest & orange juice until well combined,
smooth & glossy. Spread over cooled
cake & top with chopped dried
cranberries.
Pour white choc. chips in microwave-
safe bowl; heat in 30 second intervals,
stirring between each. You want to
make sure the chocolate doesn’t get
too hot – it will clump up if heated
too fast. Drizzle melted chocolate over
bars & chill in fridge until chocolate
has set up & frosting has firmed up
a bit. Makes 16 bars

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

Since you know I can’t just sit with nothing
to work on, have started (don’t remember
if I posted this one or not yet) a men’s
(homeless) scarf using some of the yarn
that was in that HUGE donation I posted
a few days ago. It’s about 3/4 ths done now;
it’s an easy stitch so it goes fast:

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The scarf starts out with a kind of

shiny dark charcoal, then goes to
white & gray – will end with the
dark charcoal. It doesn’t photograph
well – looks better in person.

Looking at all that yarn got me ‘desiring’
to crochet something. I’m only a beginner
when it comes to crochet, but wanted to
start a baby blanket using some of the
donated yarns. There were about 5 skeins
of this teal blue, decided to combine it
with white – reminds me of the colors
that were featured in the movie “Frozen”
(I didn’t see the movie, but saw all the
promotions/items featuring those two
colors together). I looked up a really
simple pattern, did 3 rows (in teal) and
decided it was rather boring looking so
then looked up another pattern – ended
up combining the two. The original
pattern called for casting on 61 stitches
for a baby blanket – well, that wasn’t
a good idea (too small) – I had already
done a good 10 rows before deciding
I’m just going to finish it then make a
wide teal & white border around it
to make it bigger – that should work.
(this one will be for Crisis Pregnancy
Center):

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The white stitches don’t show
up very well – they sort of look like
stars.

Our weather is still nice – the bottom of
our driveway is actually totally CLEAR –
certainly makes getting in our drive a LOT
nicer!

Hope you are happy with all of your
holiday preparations – don’t let them
BOG YOU DOWN! Take things a little
at a time – EVEN if that means that
some things just won’t get/be done!
I made the executive decision years
ago to no longer send Christmas
cards – I used to stress over it TOO
MUCH! The same decision came this
year about baking tons of cookies –
too much stress/too many calories!
I’m much happier for both decisions –
less stress makes a happier Pammie!

Enjoy your day!

Hugs;

Pammie

Busy Week!

sunday

Sometimes it’s good to say: “Ah, time to rest!” This past week has been a bit of a rush! Helping middle son with his new job (read that: doing a LOT of praying for him to ‘GET’ all the details of it); watching grandson; leading special needs group (our leader had to go out of town); plus the various ‘normal’ duties of my job as Mom/Wife, etc. Yesterday was my husband’s & my 40th wedding anniversary – he told me to choose where we were going for dinner. I knew he wouldn’t want a fancy/dress up place, so I chose Joe’s Crab Shack. We’ve been there before, like the food, etc. BUT . . . we’d never been there on a weekend before – BIG MISTAKE! Service was REALllllllllllly slow, food was overcooked, they turned the music up to deafeningly loud (I complained and they explained that they do that when the wait staff has to DANCE! DANCE? WHO CARES!? My EARS are killing me! (I was very polite as I explained that the volume they had it at would cause someone who was prone to seizures to GO INTO ONE! They turned it down (no dancing). They told me that there are people who specifically come to the restaurant JUST to see them dance …WHAT? The manager came over & apologized – she said even SHE noticed it was way too loud! She told us that, normally, they would first turn the music DOWN, make an announcement that the wait staff was about to dance, THEN turn the music up (she said she could hear how loud it was IN THE KITCHEN, that’s why she came out!) Anyway, we told her just before she came over we were so upset we were ready to ask for our check and leave. I noticed the music stayed off UNTIL…right AFTER we went out the door, then it was back to screamingly loud – crazy! We both agreed (1) never to go there on a week end, again and (2) look for a better seafood restaurant – it was just not worth it.

Today found us going to church, coming home, changing clothes and going to watch grandson in his first-of-the-season football game (and his Dad, who is one of 6 coaches). The weather was good for it – clear and not too hot (mid 70’s). The other team out manned them by a good 3 to 1; grandson’s team had 1 extra player (not sure what they call them – the guys who fill in while other players are resting?) so grandson’s team ended up playing the entire game! They were exhausted . . . and it showed; the final score was something like 59 to ZERO! UGH! About half-way through the game it started raining – not heavy, but enough to get wet (wouldn’t you know it – I left our unbrellas in the car!). Oh well – such is life, eh?

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

Fresh Peach Ice Box Dessert

2 C. graham cracker crumbs
1/4 C. sugar
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can condensed milk
1 (8 oz) tub Cool Whip, thawed
4 C. fresh ripe peaches, peeled/
chopped

In small bowl mix graham crumbs with
sugar. Place some of crumb mixture in
bottom of serving dish (save some crumbs
for garnish/topping).
Using elec. mixer, beat cream cheese &
condensed milk until creamy, no lumps.
Stir in Cool Whip & mix until completely
blended. Fold in fresh peaches, reserving
some for topping. Scoop mixture into
serving dish & garnish with cracker crumbs
& fruit. Refrigerate 2 hours before serving;
best served cold. Refrigerate any leftovers.

(recipe: mixhelenscountrycottage.com)
————————————————

Crockpot Enchiladas

1 T. vegetable oil
1 lb. ground beef
1 C. finely chopped green bell
pepper
1 C. chopped onion
1 T. granulated chicken bouillon
1 (16 oz) can pinto beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 (10 oz) can diced tomatoes with
green chiles
1/3 C. water
5 (9 inch) flour tortillas, cut to fit
crockpot, if necessary
3 C. (12 oz) shredded Mexican 4-
cheese blend

Spray insides of crockpot with nonstick
spray. Place oil, beef, bell pepper, onion &
bouillon in large skillet; cook over medium-
high heat, stirring frequently, 8-10 minutes
until beef is no longer pink & vegetables are
tender. Add beans, diced tomatoes & water –
mix well. Spread 1 1/2 C. mixture on bottom
of crockpot, top with 1 tortilla & 2/3 C. cheese –
repeat layers 4 times, ending with remaining
1/3 C. cheese. Cover & cook on Low 5 hours.
Serves 8

(recipe: Marys Recipe Exchange)
—————————–

Sweet Corn & Zucchini Pie

4 T. butter
half of yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thin,
(4 C.)
8 oz. sliced fresh mushrooms
1 T. dried basil
1 tsp. dried oregano
1/2 tsp. salt
12 oz. shredded cheese (poster
used Mozzarella & Swiss)
4 eggs, beaten

Preheat oven 375 degrees F.
Heat butter in large, deep skillet
over medium-high heat. Add onions,
zucchini & mushrooms. Cut corn kernels
off cob & add to pan. Continue to saute
until veggies are soft, 5-10 minutes. Remove
from heat. Once mixture cools, stir in herbs,
salt/pepper, cheese & beaten eggs. Line a
9 inch pie plate (or larger) with parchment
paper or spray with nonstick spray. Transfer
mixture to pie plate & arrange top so
zucchini slices lay flat & look nice. Top with
a little extra cheese, for looks. Cover with
foil you have sprayed with nonstick spray.
Bake 20 minutes. Remove foil, bake an
additional 5 minutes to brown top. Let
stand 10-15 minutes before cutting into
slices. Serves 6-8

(recipe: pinchofyum.com)
—————————————

Chicken & Fruit Salad

3 C. cooked chicken (white
meat), diced
1 C. chopped celery
1 Red Delicious apple, cored/
chopped
1 C. dried cranberries or cherries
1 tsp. chopped thyme
1 tsp. poultry seasoning
1 tsp. dill weed (chopped)
1 tsp. salt
1 tsp. black pepper
3/4 C. mayonnaise
1/2 C. plain Greek yogurt
dash Tabasco sauce

(optional garnish: chopped dill)

Mix mayonnaise, yogurt, Tabasco &
seasonings together until completely
blended. Place rest of ingredients in
large bowl & mix well. Blend wet
ingredients into chicken/apple, etc. &
mix well. Chill at least 2 hours before
serving. Garnish top with chopped dill,
if desired.

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

Creamy Tuscan Garlic Chicken

1 1/2 lb. boneless skinless chicken
breasts, thinly sliced
2 T. olive oil
1 C. heavy cream
1/2 C. chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. Parmesan cheese
1 C. fresh spinach, chopped
1/2 C. sun dried tomatoes

Cooked pasta for 4-6

In large skillet add oil & cook
chicken on medium-high heat
3-5 minutes on each side until
brown on each side & no longer
pink in center. Remove from
skillet & place on a plate. Add
heavy cream, chicken broth, garlic
powder, Ital. seasoning & Parm.
cheese to skillet & whisk over
medium-high heat until it starts
to thicken. Add spinach & tomatoes;
let simmer until spinach starts to wilt.
Add chicken back to pan & serve over
cooked pasta, if desired. Serves 4-6

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

Hash Browns & Chicken
Brunch Casserole
(overnight recipe)

15 large eggs, beaten
1 (28 oz) pkg. frozen O’Brien
potatoes (with onions &
peppers in pkg)
1 rotisserie chicken, skin removed,
shredded
1 1/2 C. milk
1 (10 oz) can diced tomatoes &
green chilies, undrained
2 C. (8 oz) shredded Cheddar cheese,
divided
5 green onions, chopped
3 T. minced fresh cilantro
1 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. black pepper

In very large bowl combine eggs,
potatoes, chicken, milk, tomatoes,
1 C. cheese, green onions, cilantro,
seasonings – blend well & transfer
to a greased 9 X 13″ baking dish.
Sprinkle top with remaining cheese.
Cover & refrigerate several hours
or overnight.
Preheat oven 350 degrees F.
Remove from fridge & bake,
uncovered, 1 hr 15 minutes to
1 hour 30 minutes until golden
brown & a knife inserted in center
comes out clean. Let stand 5-10
minutes before serving. Serves 12

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

Un-stuffed Mushrooms

1 lb. white buttom mushrooms
2 T. water
1/4 C. dried Italian-style breadcrumbs
2 T. Parmigiano-Reggiano cheese,
grated
2 T. Italian parsley, minced
1/4 tsp. thyme (fresh or dried)
1 clove garlic, minced
1/4 tsp. kosher salt
black pepper, to taste
2 T. olive oil (to drizzle)

Preheat oven 350 degrees F.
Slice off bottom of stems; use a moist
paper towel to gently remove any
dirt from mushrooms. Quarter or halve
the mushrooms, depending on size.
Sprinkle water in bottom of 9 X 13″
baking pan; place mushrooms in a
single layer on top of the water. In
small bowl combine next 6 ingredients
(breadcrumbs through salt/pepper).
Sprinkle mixture evenly on top of
mushrooms. Drizzle evenly with olive
oil then spray top with nonstick spray
& evenly coat. Bake, uncovered, until
mushrooms are golden, about 20
minutes. Serve hot or warm. Serves 4

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

Raspberry Cheesecake Bites

12 oz. fresh raspberries, washed/dried
2 (8 oz, ea) pkgs. cream cheese, room temp.
2 C. Cool Whip, thawed
1 1/2 C. graham cracker crumbs (10-12
crackers)
1/3 C. sugar
1/2 tsp. vanilla

In large bowl or mixer, mix cream cheese,
sugar & vanilla until smooth, then mix in
raspberries until broken down & incorporated,
yet still a little chunky. Fold in Cool Whip using
rubber spatula until just combined then freeze
1 1/2 – 2 hours until firm. Using small ice cream
scoop or tablespoon, scoop 1-2 inch balls of
mixture & roll in crushed graham crackers until
completely coated. Transfer to parchment paper-
lined baking sheet – continue with rest of mixture.
Place balls in freezer until ready to eat then let
sit at room temp. before serving. Serves 12

(recipe: 12tomatoes.com)

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

Another thing I’ve been busy doing is finishing (what I
‘thought’) was the first baby block. After sewing it all
up and stuffing it, it’s more like a baby BALL! It’s OK,
just much BIGGER than I originally planned. Not sure,
just yet, if I’ll pursue the blocks idea just yet – we’ll
see. Finished the blue/green baby afghan – that one is
going (along with 2 more) to Crisis Pregnancy Center.
The ladies in my knit group have been bringing in
some of their blankets & hats for the upcoming
pick-up (August 30th) for the Detroit Veteran’s
Hospital baby shower in September…so I’ve been
photographing them & putting them on our web
site so that the ladies who won’t be able to come
August 30th will still get to see ‘some’ of the
donations. Here’s the baby ‘block/BALL’ for my upcoming
grandbaby:

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Here’s the blue/green afghan for Crisis Pregnancy Center:

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Lastly, here are 18 afghans, 14 hats & 10 baby headbands:

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Not really sure just WHY my site won’t let me move the
photos together and add a ‘closing’ but I’m kind of ‘stuck’
right now so I’ll add the ending here instead – sigh.

Have a GREAT day!
Hugs;
Pammie

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