Happy First of November!

It’s a chilly (45 degrees F.), rainy, gloomy day out there BUT it IS the first of November, so I’m not too surprised. Today will find me, very soon, going to the Post Office to deliver our 50 special needs group newsletters to be mailed off. My ‘kids’ really count on getting their newsletters so I have to be ‘on time’. Other than a quick stop at the grocery store, I’m home & ‘off’ for the day. Dinner will be a pork stir fry & rice – that’s all ready to prepare later.

Monday found me visiting my doctor’s office for an ’emergency’ visit – (like most women) – a bladder infection (sorry if this is Too Much Information). I knew the reason: I don’t drink enough liquids. Now on an antibiotic and feeling much better BUT, since it was a unscheduled visit, I agreed to take ANY of the other doctors in the practice. The lady doctor I got was very nice/very informative; during the visit she asked me if I knew what my recent blood sugar number was. (I’m Type 2 diabetic, no meds). I replied: 6.5 – she followed that up with “No, you’re 7.3!” I totally freaked! Last test done was May and the results I got from the hospital email said 6.5. (to explain – 6.5 is not real good, but it still keeps me off of being put on meds – 7.3, on the other hand, would mean meds – NOW!) I’ve been diagnosed diabetic for a good 8 years and have managed to keep my blood sugar numbers in the range that didn’t require medicines to regulate them for me . . . until now. My next regular doctor check up is second week in December so now I’m on a SUPER HUGE rush to get my numbers down before then. What does that mean? It means I put myself on another self-made diet . . . believe me, it’s no fun: very little to no carbohydrates (pasta, potatoes, rice, breads, cereals – all the good stuff) and more veggies & proteins. My weight has crept up a bit (was 185 at doctors) so this will also help reduce that number. I KNOW I’ve been really reckless with my diet, eating just about anything I liked (including late night chips & onion dip or ice cream. . . a ‘no-no’). Time to start over – again. I have a luncheon to go to this Saturday – looks like a SALAD is in my future! So – to wrap this up, MORE WATER & VEGGIES, NO ‘junk food’.

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Caramel Apple Cobbler

1 box yellow cake mix
2 cans apple pie filling
1 jar caramel sauce
1 stick butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Pour
pie filling into dish & spread
out. Top with dry cake mix then
drizzle caramel sauce over top.
Pour melted butter on top &
bake 45 minutes.

(recipe: Mike Suddaby-Facebook)
———————————

Turkey Pumpkin Chili

1 large yellow onion, diced (about 2 C)
1 medium bell pepper, seeded/diced
6 cloves garlic, minced (or 3/4 tsp. garlic
powder)
1 1/3 lb. ground turkey or chicken
1 (15 oz) can white beans, drained/rinsed
1 (28 oz) can diced tomatoes with liquid
1/4 C. tomato paste, no salt added
1 (14 oz) can pumpkin puree
1 C. chicken or vegetable broth
2 T. chili powder
1 T. unsweetened cocoa powder
1 1/2 tsp. cinnamon (or 1 T. pumpkin
pie spice)
2 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper (optional)
4 C. baby spinach leaves

Toppings:
chopped avocado
sour cream
plain Greek yogurt
chopped cilantro
salsa
=
Liberally spray a large pot or Dutch
oven with nonstick cooking spray &
warm over medium-high heat. Add
onion & bell pepper; saute, stirring
occasionally, 7 minutes until onion
softens. Add garlic, stir & cook until
fragrant, about 30 seconds. Add
ground meat – using a spatula or
large spoon, break up meat as it
cooks – cook 6-7  minutes, until
fully cooked. Add beans, diced
tomatoes, tomato paste, pumpkin
puree, broth, chili powder, cocoa
powder, cinnamon, cumin, black
pepper (& optional cayenne pepper)
stir. Reduce heat & simmer 20-30
minutes, stirring occasionally.
Just before serving add spinach &
mix thoroughly. Serve with suggested
toppings. Serves 6

(recipe: skinnytaste.com)
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Corn Fritters

1 (29 oz) can sweet yellow corn, drained
2 green onions, chopped
1/4 C. chopped cilantro
1 T. lime juice
3/4 C. flour
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 large eggs
1/4 C. milk
1 1/2 C. colby-jack cheese, shredded

Garnish: sour cream

Drain corn & dry with paper towels; place in a bowl
with green onions, cilantro & lime juice – toss to
combine. In another bowl mix flour, baking powder &
spices. Add dry mix to corn mixture & toss until all
coated. Whisk eggs & milk together & add to bowl
of corn along with cheese – mix until combined
evenly. Drizzle some oil in bottom of large pan &
heat to medium-high. Using a large cookie scoop
or 1/4 C. measuring cup, scoop mixture into pan
(you can probably fit 3 in pan if large enough). Cook
about 30 seconds then lightly press flat. Cook 2-3
minutes on one side then flip & cook another 2-3
minutes – repeat with remaining batter & any
additional oil, as needed. Remove fritters from
pan to a paper towel-lined plate. Sprinkle with
additional salt/pepper, if desired. Serve garnished
with sour cream. Serves 6

(recipe: realhousemoms.com)
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Crockpot Cheesy Sausage
Spinach Dip

1 lb. ground sausage, cooked/drained
8 oz. cream cheese, softened
8 oz. sour cream
1 can diced tomatoes & chilies
1 C. shredded Cheddar cheese
5 oz. pkg. frozen spinach – thawed/
drained
1/2 tsp. garlic powder

Combine all ingredients in 3-4 qt.
crockpot. Cover & cook on Low
2 hours, stirring occasionally.

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

Swiss Cheese Chicken Casserole

3-4 boneless chicken breasts*
8-10 slices Swiss cheese
1 (10 oz) can cream of chicken soup
1/4 C. plain Greek yogurt
1 (6 oz) box prepared stuffing mix (or
you can also use seasoned stuffing cubes)
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Lay chicken breasts flat
on bottom of dish; lay cheese slices on
top of chicken. In small bowl mix soup
with Greek yogurt until combined &
spread on top of cheese slices. Sprinkle
top of cheese with dry stuffing mix &
pour melted butter on top of all. Bake
30-40 minutes until chicken is cooked
through. (baking time may vary depending
on size of chicken). Serves 6-8

*Chicken should be enough to nearly
fill bottom of 9 X 13″ baking pan

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

Broccoli/Cheese Soup
(Copycat-Panera Bread)

1 T. melted butter
1/2 medium onion, chopped
1/4 C. butter, melted
1/4 C. flour
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli, chopped
into bite-sized pieces
1 C. carrot, julienned/grated
1/4 tsp. nutmeg
8 oz. grated sharp Cheddar cheese
salt/pepper, to taste
2 C. whole milk

In small pan saute onion in butter.Cook
melted butter & flour, using a whisk,
over medium heat 3-5 minutes until
you see a noticeable golden brown color
in pan. Slowly add chicken stock & whisk
to combine – simmer contents, covered,
20 minutes, stirring occasionally over
medium heat. Add broccoli, carrots &
sauteed onions; stir & add milk and Half
& Half. Cover & cook over Low heat 20-25
minutes but do not bring to a boil (may
cause milk to curdle). Add salt/pepper &
nutmeg. Continue cooking soup
on Low heat & slowly add grated cheese,
a handful at a time – stir to avoid clumps.
Once all cheese has been added & melted,
remove from heat & serve immediately.
Refrigerate any leftovers, after cooling, in
airtight container up to 5 days in fridge.
Serves 4

NOTE: You can puree half the soup in a
blender if you like.

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

Easy Pumpkin Pull-Apart Loaf

3/4 C. pumpkin puree (not pumpkin
pie mix)
1/2 C. sugar, divided
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits
(homestyle or buttermilk, not flaky)
1 tsp. cinnamon

Glaze:
1/2 C. powdered sugar
1 tsp. cinnamon
3 T. heavy whipping cream (or milk)

Preheat oven 350 degrees F.
Spray a 8 X 4″ or 9 X 5″ loaf pan with
nonstick cooking spray (for best
results, use the kind with flour). Stir
together pumpkin puree, 1/4 C. gran.
sugar, vanilla, pumpkin pie spice & egg
in a bowl. Open the can of biscuits & slice
each one in half horizontally. In small
bowl stir together remaining 1/4 C. gran.
sugar & 1 tsp. cinnamon. Coat each slice
of raw biscuit dough with cinn/sugar mix.
Lay one slice of dough flat in loaf pan –
spread some pumpkin mixture on top,
then place another biscuit piece on top.
Add more pumpkin mixture & continue
stacking, spreading & layering until you’re
out of biscuits & pumpkin. Bake about
18-24 minutes until top is golden & center
is cooked through. Cool before glazing.
NOTE: the center should not be raw but
will be moist & gooey. If the top starts
to brown too fast, cover with foil &
reduce oven temp. to 325 degrees F.

To make glaze;
Whisk powdered sugar, cinnamon &
heavy whipping cream until a smooth
sauce forms – drizzle over top of loaf.
Makes 1 loaf.
Store loosely covered up to 2 days

(recipe: crazyforcrust.com)

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

I’m almost half-way done with both baby
blankets (one is pink/white/mint green &
a light tan, the other is all peach). Also
started a ‘homeless’ men’s scarf in shades
of gray; had lots of various gray yarns so
I put them together – it’s ‘ok’ – will be a
warm scarf for someone. Now is the time
of year when I start knitting scarves – not
my favorite thing (kind of boring) BUT
they use up my yarns, so it’s a good thing.

Hope you are all WARM, in good health
and able to enjoy the Fall weather &
colors. Our neighbor’s Fire Bush is
resplendent in bright reds – really pretty.
Please remember: this Saturday/Sunday
is the TIME CHANGE – move your clocks
BACK ONE HOUR!
(gives you an extra
hour to sleep in!).

Hugs;

Pammie

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Been super busy – again . . .

As much as I’d like to be able to post more frequently, lately that seems to be a ‘lost’ hope. Today is Thursday and my first REAL day ‘off’ of any responsibilities – YAY! To give you an idea of just how  much I needed the break, I slept for 10 hours – just woke up about a half hour ago! Even though it was ‘supposed’ to be the other Grandma taking up the babysitting responsibilities, somehow it seems I got the job – again. I love my baby grandson and have fun with his goofy ways, but it gets to be a drag day-after-day. Yes, I ‘could’ say NO, but they don’t have another option! (the good thing is – they will be going on  vacation sometime soon, so I get a rest).

Am working on the next newsletter for my special needs group – that will have to go out before the end of the month. Last night, after our group meeting, Lois (head of our group) and I had a long discussion with the rest of the group leaders concerning how the ‘administration’ of the group will shake down after Lois (& I, eventually) leave. Her house & property have been purchased by a large conglomerate that will be building a hotel and other commercial buildings in their neighborhood. She, at that time, will be making plans to move farther away, thus the end of her leadership with our group (we’re talking about 1 1/2 years from now – hopefully). My husband has voiced his concern for me driving back & forth in the dark/snow, etc. (it’s about a 25 minute drive to the church) and said that maybe I should also retire at that time. I have decided that I will stay on for awhile (I’m thinking 4-6 months) after Lois leaves, just to help guide/direct those who will be in charge after us – hence the meeting last night. It was mentioned that we (Lois & I) write down all of the necessary things pertaining to how things are done/when certain events are done & how, who to contact, etc.  Leaving will NOT be a simple/easy thing but I’m pretty sure when it comes down to it, Lois & I ,both, will be ready. She has been with our group since it’s inception in 1990 and I joined the group Oct., 1993.

===========

Crockpot Cookies ‘n Cream Brownies

1/2 C. baking cocoa
1/2 C. butter, melted
1/2 C. brown sugar, packed
3/4 C. sugar, divided
1/2 C. flour
1 tsp. baking powder
1 1/2 tsp. vanilla, divided
15 whole chocolate sandwich
cookies, crushed/divided*See NOTE
8 oz. cream cheese, softened
3 eggs, divided

Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix cocoa, butter,
brown sugar & 1/2 C. sugar – mix well.
Beat in 2 eggs, one at a time. In
another bowl, mix flour & baking
powder – stir flour mixture into
cocoa mixture. *NOTE: Crush 12
cookies in a plastic bag. Stir 1 tsp.
vanilla & 12 crushed cookies. Spread
brownie batter in bottom of crockpot.
In a bowl beat together cream cheese**,
1/4 C. sugar, egg & vanilla until smooth-
pour over batter & spread out evenly;
crumble remaining cookies on top.
Place a few paper towels over top
of crockpot & cover with lid. Cook
on High 3-5 hours. Let cool & cut into
bars. Serves 12

NOTE: You can use a 6 qt. or casserole
crockpot BUT if you use a casserole
crockpot you run the risk of your paper
towel touching the top of your brownies.
You might want to remove any condensation
from lid periodically with a paper towel.

**You will want to make sure the cream
cheese mixture is smooth & fully mixed

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

Doritos Nacho Cheese Taco Bake

1 (9.75 oz) bag Nacho Cheese-flavored Doritos,
coarsely crushed (about 4 C., crushed)
1 lb. ground beef
1 (1 oz) pkg. taco seasoning mix
2/3 C. water
1 red bell pepper, diced
2 1/2 C. salsa or taco sauce
1 (15 oz) can corn, drained
2 C. shredded Mexican-blend or
Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet cook beef over medium-high
heat until no longer pink, about
5-7 minutes – drain. Stir in taco
seasoning mix, water & bell pepper –
sinner 3-4 minutes until thickened,
stirring frequently. Stir in salsa & corn.
Place half of crushed Doritos in bottom
of prepared pan – top with half of cheese;
spread beef mixture on top. Bake,
uncovered, 25-30 minutes until hot &
bubbly. Sprinkle top of casserole with
remaining crushed Doritos & remaining
shredded cheese. Place back in oven about
5 minutes until cheese melts.
Serves 8

NOTE: This recipe can be made smaller:
Cut ingredients in half & bake in 8 X 8″
baking dish.

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

Cheddar Bay Biscuits

2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. Old Bay seasoning
1 C. sharp Cheddar cheese, shredded
1 C. buttermilk
1/2 C. unsalted butter, melted/cooled

Topping:

2 T. unsalted butter, melted
1/2 tsp. garlic powder
Old Bay seasoning, to taste
1 tsp. parsley, minced

Preheat oven 475 degrees F.
Line a half-sheet pan with parchment
paper. In large bowl whisk flour, baking
powder, baking soda, sugar, salt, garlic
powder, cayenne & Old bay – stir in
cheese. In small bowl combine buttermilk
& melted butter. (Butter will harden as
it cools from being combined with butter-
milk.) Add wet ingredients to dry ingredients,
gently folding the two together using a rubber
spatula – mix until just combined. Scoop out
dough into 1/4 C portions, adding each biscuit
to the parchment-lined half-sheet pan – leave
1 inch between each biscuit; bake about
12 minutes, until golden brown.

While biscuits are baking:
Whisk remaining melted butter, garlic powder,
Old bay & parsley. Brush tops of baked biscuits
with mixture & serve warm. Makes 16 biscuits.

(recipe: allfood.recipes)
—————————————–
Spinach Artichoke Dip (with
Roasted Garlic)

16 oz. cream cheese
1/2 C. mayonnaise
1 (10 oz) pkg. frozen spinach, thawed/
drained/excess liquid squeezed out
1 1/2 C. Parmesan cheese (or Parmigiano
Reggiano)
1 (21 oz.) jar marinated quartered artichoke
hearts, drained/coarsely chopped
2 tsp. fresh lemon juice
1 tsp. ground black pepper
2 heads garlic, roasted*

Dippers: chips, toasted baguette
slices, celery sticks

Preheat oven 375 degrees F.
Spray 3 qt. baking dish with nonstick
cooking spray. In large bowl combine
cream cheese & mayonnaise; mix until
well combined. Add spinach, cheese,
artichoke hearts, lemon juice, pepper &
roasted garlic – stir until combined; spoon
into prepared dish. Bake 20-25 minutes
until golden brown & bubbling.
Serve with chips, toasted baguette slices
or celery sticks. Makes 16 servings.

*How to roast garlic:
Preheat oven 400 degrees F.
Cut top third of garlic (bunch) you want
to make sure the tops of all cloves are
exposed. Drizzle a small amount of olive
oil in a small cast iron skillet or baking
dish (can even use a small loaf pan). Place
garlic heads in dish (do not separate) &
drizzle a little more oil on top; sprinkle
with salt & pepper (optional). Cover
dish or skillet with foil & bake 40-50
minutes. Check to see if it’s ready by
piercing a clove with a fork – it should
be soft & slightly caramelized. Remove
from oven & squeeze out cloves by pressing
upwards from the root – squeezing the
individual cloves out of the head – they
will be soft & mushy & read to use

(recipe: momontimeout.com)
—————————————–
Pork Chops with Scalloped Potatoes

3 T. butter
3 T. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 (14.5 oz) can chicken broth
6 pork rib or loin chops (3/4″ thick)
2 T. canola oil
salt/pepper – additional/optional
6 C. thinly sliced, peeled potatoes
1 medium onion, sliced
paprika & minced fresh parsley,
optional

Preheat oven 350 degrees F.
In small sauce pan melt butter; stir
in flour, salt/pepper until smooth.
Add broth; bring to boil – cook &
stir 1 minute until thickened; remove
from heat. In large skillet brown chops
on both sides in oil; sprinkle with salt/
pepper, if desired. Spray 9 X 13″ baking
dish with nonstick cooking spray. Layer
potatoes & onions in prepared pan; pour
broth mixture over layers & place chops
on top. Cover with foil & bake 1 hour.
Uncover & bake 30 minutes longer until
meat & potatoes are tender. (If desire,
sprinkle with paprika & parsley.
Serves 6

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

Coffee Butter Cake

Cake:
1 box Duncan Hines Butter cake mix
1/2 C. salted butter, melted
1/2 C. prepared coffee
1/2 C. liquid coffee creamer, Half &
Half or heavy cream
4 eggs
1 (3.4 oz) box instant vanilla pudding
mix
1 heaping T. cocoa powder

Coffee Butter Sauce:
3/4 C. sugar
1/2 C. salted butter
1/4 C. prepared coffee
1-2 T. vanilla

Optional toppings:
Whipped cream
chocolate shavings
=
Preheat oven 350 degrees F.
Liberally spray insides of Bundt pan
with nonstick cooking spray. Place
all cake ingredients in large bowl;
beat, using elec. mixer, until fully
incorporated & no lumps remain,
scraping down sides if needed, about
2 minutes. Pour batter into prepared
pan & spread evenly. Bake 40-45
minutes until a toothpick inserted
near center comes out clean. Remove
from oven & cool in pan 10 minutes.

Sauce:
Place all sauce ingredients in a medium
bowl or sauce pot. If using bowl, microwave
at 30 second intervals, stirring after each,
until butter is melted & sugar is completely
dissolved. If using sauce pot: cook over
medium-low heat, stirring constantly, until
butter is melted & sugar is completely
dissolved. Use a wooden skewer or fork to
poke holes all over top of cake while still
in Bundt pan. Pour hot sauce all over cake
& allow to cool completely before turning
cake out onto a serving plate. Garnish each
slice with whipped cream or a sprinkling of
cocoa powder or chocolate shavings.

(recipe: www.southernplate.com)

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

Our weather is still very “Fall-like” – most of
the leaves have turned colors & fallen off of
the trees; it’s in the 40’s & 50’s most days.
Today we’re lucky to have a SUNNY day (always
cheers me up!) and 45 degrees F.  Looking at the
coming rest of the week, looks like we’ll be
getting showers Friday – Sunday; that’s OK,
it IS Fall!

Hope you are all in good health. Sometime
today I hope to go through all my Summer
clothes & put them away, dragging out the
Winter sweaters/sweatshirts, etc. for the
next season of wearing. (I tend to put this
job off, as it just tends to remind me of how
close WINTER is!). Have a GREAT day!

Hugs;

Pammie

Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

===========

Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
————————————–
Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
——————————

Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

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

Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

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

Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

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

Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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

Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

GORGEOUS WEATHER!

Not exactly sure if this is “Indian Summer” or not, but yesterday, today and tomorrow are supposed to be very SUMMER-LIKE weather. Yesterday we got up to almost 80 degrees F. and today (at 12 noon) it’s already 78 with a high expected of 82! YAY! LOVE this weather! Babysat all day yesterday (10:30 – 5:30) and go again at 2 to probably around 6:20 (have Knit/Crochet Night tonight so really hoping to get off at around that time). Older grandson has football practice which gets off at 6 p.m. & his dad has to pick him up, hence the guessed time for me being done. The baby is getting into learning more words; he can say Cracker, Please, Thank You and more. Yesterday, totally out of the blue he said; “Hello, Momma!” exactly like an adult would including inflections! I was floored! Cracked me up! He’s now 19 months.

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

Pumpkin Cider Poke Cake

Cider Filling:

1/2 gallon fresh apple cider
1/2 C. butter
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Cake:

(butter to grease a 9 X 13″ baking dish)
4 eggs
1 1/2 C. sugar
1 tsp. vanilla
1 (15 oz) can 100% pure pumpkin
1 C. canola oil
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice

Frosting:

8 oz. cream cheese, room temp.
1/2 C. butter, room temp.
1 tsp. vanilla
1/8 tsp. salt
3 C. powdered sugar

NOTE:
Before you start the cake:
Pour 1/2 gallon cider into a 4 qt.
non-stick pot & bring to a boil –
boil until reduced to one cup –
about 45-50 minutes. It will be
thick & syrupy. Once reduced to
1 C., stir in butter, brown sugar,
vanilla, cinnamon & pumpkin pie
spice. Remove from heat.

While cider is cooking down:
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In bowl
of stand mixer with whip attachment,
beat eggs until pale in color, 1-2
minutes. Add sugar & beat until light
in color, 1-2 minutes. Add vanilla, pumpkin
& oil – beat until combined, scraping sides
& mixing again. In medium bowl, add flour,
baking powder, baking soda, salt,
cinnamon & pumpkin pie spice – hand
whisk to combine. With mixer running,
slowly add flour mixture – scrape bowl &
whisk one last time; pour mixture into
prepared pan. Bake 35 minutes*.
Just before cake comes out of oven, reheat
filling. Remove cake from oven & using
hand of a wooden spoon with skinny
handle, poke a few dozen holes in cake top
then pour over hot filling. (Most of filling
will seep into cake, some will sit on top).
Cool then refrigerate cake to cool
completely.

Once completely cooled, prepare frosting:

Place cream cheese & butter in bowl of
mixer with paddle attachment – beat to
incorporate. Mix in vanilla & salt. With
mixer running on Low, slowly add in
powdered sugar – scrape bowl & mix
again until completely creamy & smooth.
Spoon all of frosting onto cooled cake &
smooth with spatula. Cut into 12, 18 or
24 pieces. Cake can be served or
refrigerated until ready.

*The batter cooks up so moist that the
toothpick test doesn’t work. Cake needs
the entire 35 minutes cooking time,
rotating the pan half way through.

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

Crockpot Tuscan Tortellini Soup

1 yellow onion, diced
3 cloves garlic, minced
4 C. chicken broth
1 (28 oz) can crushed tomatoes
1 (15 oz) can Great Northern white
beans, drained/rinsed
1 bay leaf
1 T. Italian seasoning
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts (can be frozen)
1 C. Half & Half, warmed
1/2 C. shredded Parmesan cheese
1 (18 oz) pkg. refrigerated cheese
tortellini
3 C. baby spinach

Place onion, garlic, broth, tomatoes,
beans, bay leaf, Italian seasoning,
salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours.
Remove lid & stir in warmed Half &
Half (so it doesn’t curdle). Remove
chicken from crockpot & shred or
cut into bite-sized pieces then add
back to pot. Stir in Parm. cheese,
tortellini & spinach. Cover & cook
on High about 20 minutes or until
tortellini are cooked through. Discard
bay leaf; taste & adjust seasonings
(salt/pepper) as needed.
Serves 8-10

(recipe: 365daysofcrockpot.com)
——————————-
Easy Sweet & Spicy Chicken

1 (20 oz) can unsweetened pineapple
chunks, undrained
1 1/3 C. orange marmalade
1 C. picante sauce
1 tsp. chili powder, divided
1 1/4 lb. boneless skinless
chicken breasts, cut into strips
1 large green pepper, cut into
1″ pieces
1 medium onion, chopped
1 T. canola oil

Hot, cooked rice to serve 6
Minced, fresh cilantro – garnish

In a bowl combine pineapple, marmalade,
picante sauce & 1/2 tsp. chili powder.
Sprinkle remaining chili powder over
chicken. In large skillet saute chicken,
green pepper & onion in oil until chicken
juices run clear. Reduce heat; add pine-
apple mixture & cook until heated through,
2-3 minutes. Serve with cooked rice &
cilantro garnish, if desired. Serves 6

(recipe: tasteofhome.com)
————————————–
Pork with Squash & Apples

1 tsp. freshly grated nutmeg
1 1/2 tsp. minced garlic (about
2 large cloves)
2 T. chopped fresh sage
2 (1 lb, ea) pork tenderloins,
trimmed
kosher salt/ground black pepper
1 small butternut squash, peeled/
cut into 1 inch pieces
2 cooking apples, peeled/cut into
1/2 inch pieces
1 medium red onion, cut into 1/2″
pieces
1 T. honey mustard
1 sprig fresh rosemary
5 T. unsalted butter, cut into
pieces

Preheat oven 425 degrees F.
Place a long sheet of foil on counter.
Mix nutmeg, 1 tsp. garlic & the
sage in a bowl – rub mixture over
pork & season with salt/pepper.
Toss squash, apples, onion,
remaining 1/2 tsp. garlic, honey
mustard, salt/pepper to taste, in a bowl;
spread mixture onto foil sheet. Add
rosemary & 3 T. butter. Bring ends of foil
together & crimp to seal into a packet.
Place packet on a baking sheet.  Poke holes
in packet to release steam;  roast
on upper rack until tender, 30-35 minutes.

Heat a large oven-proof skillet over medium-
high heat. Add remaining 2 T. butter & brown
pork on all sides, about 8 minutes. Add 2 T.
water & scrape up any browned bits from pan.
Transfer skillet to lower oven rack & roast about
15 minutes, until thermometer reads 150 degrees F.
Transfer meat to a cutting board & let stand 5
minutes. Return skillet to medium heat; add 1/2
C. water, scraping up any browned bits. Simmer
2 minutes. Slice pork & drizzle with pan juices.
Serve with squash & apples. Serves 4

(recipe: foodnetwork.com)
—————————————
Sweet Potato/Beet Hash

1 large sweet potato, peeled/
cut into 1/4″ pieces
1 large fresh beet, peeled/cut
into 1/4″ dice
1 T. olive oil
kosher salt/black pepper
1 slice bacon, cut into thin strips
1 small onion, diced

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Toss cut sweet potatoes &
beets with olive oil & season
with salt/pepper – place on baking
sheet. Bake 25-30 minutes until
vegetables are golden, stirring
every 10 minutes. In a medium
skillet over medium-low heat,
add bacon & cook until bacon is
crispy. Add onions & season with
salt – continue to cook until onions
start to caramelize & turn golden,
about 10 minutes. Add roasted
sweet potatoes & beets to pan;
stir to combine, cooking another
5 minutes. Taste & adjust seasoning,
if necessary & serve immediately.
Serves 4

(recipe: foodnetwork.com)
——————————-

Garlicky Feta Dip

6 oz. feta cheese, crumbled
4 oz. cream cheese, softened
1/3 C. Greek plain yogurt
3 cloves garlic, minced
1/4 C. chopped fresh dill (or to taste)
1 T. lemon juice plus lemon zest to top
kosher salt/black pepper – to taste
1 Roma tomato, diced
1 pinch crushed red pepper flakes,
(optional topping)
fresh herbs, to top
olive oil – for drizzling on top

pita chips, pretzels, bruschetta or crackers,
for dipping

In bowl of food processor or blender
combine feta, cream cheese, yogurt, garlic,
dill & lemon juice – season with kosher salt/
black pepper – blend until well combined.
Taste & adjust salt/pepper, to your taste.
When well combined, scoop into a bowl &
top with lemon zest, tomato, pinch crushed
red pepper flakes, fresh herbs & a very light
drizzle of olive oil. Chill 1 hour.
Serve cold. Serves 4-6

(recipe: hostthetoast.com)
——————————

Crockpot Cinnamon-Raisin
Bread Pudding

4 C. cinnamon-raisin bread, toasted &
cubed
2 eggs
3/4 C. sugar
2 1/2 C. milk, heated to boiling & cooled
2 T. butter, melted
1 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. salt

garnish – whipped cream

Spray insides of crockpot with
nonstick cooking spray & add
bread cubes. In a bowl, beat
eggs & sugar; whisk in remaining
ingredients (except garnish). Pour
over bread cubes, mixing well &
pressing down so bread will soak
up milk mixture. Cover & cook on
Low 6 hours. Spoon into individual
bowls & serve warm topped with
whipped cream. Serves 8

(recipe: gooseberrypatch.com)
===================

Hope you are able to enjoy the last vestiges
of our Summer weather – when the sun is
shining it lifts my spirit and makes me smile.

Hugs;

Pammie

 

Deliveries all DONE!

Today I delivered the Crisis Pregnancy baby blankets (& some hats, too); that now officially completes my charity knits for awhile. Next up is scarves for the homeless – will start going through my yarn later to begin. I love a challenge and each blanket & scarf is just that: an opportunity to knit something new (to me) – a different pattern or yarn, knowing it will go somewhere to do some good.

==========

Coffee Cream Brownies

3 (1 oz) squares unsweetened
baking chocolate, chopped
1/2 C. plus 2 T. butter, softened/
divided
2 eggs, beaten
1 C. sugar
1 tsp. vanilla
2/3 C. flour
1/4 tsp. baking soda
1 tsp. instant coffee granules
1/3 C. plus 1 T. whipping cream/
divided
1 C. powdered sugar
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In a
saucepan over low heat, melt
baking chocolate & 1/2 C. butter.
Let cool. In a bowl beat eggs, sugar
& vanilla; stir in chocolate mixture.
Combine flour & baking soda & add
to chocolate mixture – spread into
prepared pan. Bake 25-30 minutes.
Let cool.
In a bowl, stir coffee granules into
1 T. cream until dissolved – beat in
remaining butter & powdered sugar
until creamy; spread over cooled
brownies.
In a saucepan over low heat, stir &
melt chocolate chips & remaining
cream until thickened – spread over
cream layer. Let set & cut into squares.
Makes 1 dozen brownies.

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

Crab Dip Cheeseball

8 oz. cream cheese, room temp.
1/4 C. mayonnaise
1 tsp. Worcestershire sauce
2 tsp. hot sauce
1/4 tsp. garlic salt
1 bunch scallions, diced small/
divided
1 c. shredded mozzarella cheese
1 C. imitation crab, shredded

crackers, for dipping

Using elec. mixer, mix cream cheese,
mayonnaise, Worch. sauce, hot sauce,
garlic salt in a bowl. Mix in 1 T. diced
scallions (reserve the rest), mozz. cheese
& crab. Refrigerate at least 1 hour until
it is firm enough to handle. Once firm,
roll into a ball & coat outsides with
remaining scallions. Serve with crackers
for dipping.

(recipe: www.wineandglue.com)
————————–

Roasted Acorn Squash & Garlic
Mash

2 acorn squash, halved crosswise
& seeded
1 head garlic, wrapped in foil
7 T. unsalted butter, divided
1 leek, diced (white & pale green
parts, only)
1 Gala apple, cored/diced into
1/2″ pieces
salt
1 tsp. freshly chopped thyme

Preheat oven 400 degrees F.
Place squash, cut sides down, in
a glass baking dish. Pour enough
water in dish to fill halfway up
the sides (this helps steam the
squash). Place foil-wrapped garlic
directly on an oven rack. Cook
squash & garlic about 1 hour
until very tender. Cool slightly.
Melt 1 T. butter in a heavy, small
skillet over medium-high heat.
Add leeks & apple – saute until
crisp-tender, about 6 minutes.
Season with salt, to taste. Scoop
the cooled squash flesh into a
large bowl. Using a potato masher,
mash flesh until smooth. Unwrap
garlic & squeeze flesh into squash
puree. Add remaining 6 T. butter &
mash. Stir in thyme & season with
salt, to taste. Place mash in a serving
bowl & top with apple & leek saute.
Serves 4-6

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

Garlic Lemon Baked Tilapia

4 tilapia
kosher salt/black pepper
5 T. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
juice & zest from 1/2 lemon
1 lemon, sliced into rounds

Preheat oven 400 degrees F.
Season tilapia with salt/pepper &
place on a small baking sheet. In
small bowl mix butter, garlic, red
pepper flakes, lemon juice &
zest – pour over fish. Place lemon
rounds on top & around tilapia. Bake
10-12 minutes until fork-tender.
Serves 4

(recipe: delish.com)
—————————–
Curried Sweet Potato/Apple Soup

3 medium sweet potatoes
3 T. unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 (2 inch) piece fresh ginger,
peeled/grated
1/4 tsp. freshly grated nutmeg,
plus more for garnish
1 1/2 tsp. curry powder (poster
uses Madras curry powder)
kosher salt/ground black pepper
2 C. chicken broth
1 1/4 C. chunky applesauce
1 T. olive oil
1 T. apple cider vinegar
1-2 T. chopped fresh cilantro

Preheat oven 425 degrees F.
Peel & dice 2 1/2 sweet potatoes.
Melt 2 T. butter in large pot over
medium heat. Add onion & garlic,
cook until soft, about 5 minutes.
Stir in ginger, nutmeg, 1 1/4 tsp.
curry powder, salt/pepper, to
taste – cook until toasted, 1 more
minute. Add diced sweet potatoes,
chicken broth & 2 C. water to pot.
Cover & bring to boil over medium-
high heat. Reduce heat to medium-
low; stir in applesauce. Simmer,
uncovered, until sweet potatoes
are soft, about 20 minutes.* Puree
the soup, in batches, in a blender
until smooth. Season with salt/
pepper & keep warm.

Peel & thinly slice remaining 1/2
sweet potatoes – toss with olive
oil, salt & pepper, to taste. Spread
in a single layer on a baking sheet
& bake until crisp, 7-10 minutes.
Heat remaining 1 T. butter in a
skillet over medium heat. Add remaining
1/4 tsp. curry powder & cook, stirring,
until browned. Remove from heat & add
vinegar. Top with curry butter, cilantro
& sweet-potato chips. Serves 4

*When blending hot liquid, first let
it cool 5 minutes then transfer to a
blender, filling only half way. Cover
with lid, leaving one corner open.
Cover lid with kitchen towel to catch
any spatters & pulse until smooth.

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

Crockpot Bacon-wrapped
Apple BBQ Chicken

2 small boneless skinless
chicken breasts
4 slices bacon
1/2 C. BBQ sauce
2 large apples, peeled/cut
into small pieces
2 T. lemon juice

Wrap each chicken breast in
2 slices bacon & place in crockpot.
Mix BBQ sauce, apples & lemon
juice in small bowl & pour over
chicken. Cover & cook on Low
8 hours. Serves 2

(recipe: www.closetcooking.com)
—————————————

Stuffed Chicken Thighs

1 (16 oz) pkg. mild bulk breakfast sausage
1/4 C. chopped fresh parsley
2 T. minced onion
8 strips bacon
8 boneless skinless chicken thighs
1 T. honey

Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper or foil. In large bowl mix sausage,
parsley & minced onion – divide into 8
equal portions & shape each into a log
no longer than the length of the chicken
where the bone was. Open chicken out –
place a log in center of each thigh where
bone was & fold chicken around it. Wrap
each thigh in one strip bacon, seam side
under the chicken; place on prepared
pan & brush each thigh with honey.
Bake 35 minutes until cooked through
& bacon is golden brown & crispy. Let
chicken rest 10 minutes before serving.
Serves 8

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

Caramel Brown Sugar Bundt Cake

Cake:
1 3/4 C. brown sugar
2 1/2 C. flour
2 tsp. baking soda
1/4 tsp. salt
5 oz. evaporated milk
1 c. plain Greek yogurt
1/2 C. (1 stick) butter, melted
1 tsp. ground cinnamon
1 tsp. vanilla
2 eggs

Topping:
2 T. brown sugar
1 tsp. cinnamon
1/4 – 1/2 C. caramel sauce, jarred

Preheat oven 350 degrees F.
Spray 12″ Bundt or tube pan with nonstick
cooking spray. In small bowl mix (topping)
brown sugar & cinnamon – sprinkle mixture
on bottom of pan. Turn pan around to coat
bottom & shake pan lightly to remove any
excess. In another bowl whisk flour, baking
soda, salt & cinnamon. In another bowl beat
(cake) brown sugar & melted butter – add
eggs & vanilla – beat until combined. Add
evaporated milk & yogurt; beat until mixed.
Gradually add in flour mixture & beat until
fully combined – pour batter evenly into pan.
Bake 40-45 minutes until a toothpick inserted
into center comes out clean. Let cake stand
20-30 minutes before removing from pan.
Once cake is completely cooled, turn out
onto a serving plate & drizzle top with
desired amount of caramel sauce.
Makes 10-12 slices.

(recipe: ourtableforseven.com)

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

Today’s weather is definitely FALL –
while driving to deliver the blankets
my trusty car thermometer was reading
FIFTY degrees F. – Brrrrrrrrrrr! Also add to
that: rainy/overcast – CHILLY! I just switched
out my summer sandals for heavier/closed-in
shoes (with socks) – Baby, it’s getting COLD!
Looking at next week, for Monday the high is
expected to be 79 (with showers) and 81 Tuesday –
that’s promising! I’m the person that always hopes/
looks for “Indian Summer” – here in the North we
usually have one or more days of that – a very brief
insert of unusually warm weather (usually after our
first frost) which immediately follows with really
cold weather & winter.

I’ve been babysitting more that my usual ‘one day
a week’ lately – as I’ve explained, the other Grandma
usually gets him (1 1/2 yrs. now) most of the time
(and loves it). Since I’m already a seasoned Grandma
(and former Day Care provider and Foster parent of
infants & toddlers for years) – it’s fun to see my
grandson, but spending hours & hours listening to
NICK, JR. TV gets ‘mind numbing’! On the good side,
I managed to knit a newborn & a premie baby hat
yesterday for today’s delivery. Went to their house
yesterday at 10:30 a.m. (hoping to get off around
2/2:30) – well, let’s just say I ordered a pizza to pick
up at 6:15p.m. on my way home. Was hoping for
a lighter week next week, but was asked to sit
Mon & Tues (apparently other Grandma now is
having the REST of her wood floors sanded/re-
finished . . . SIGH!!!) Oh well, am hoping for a
reprieve soon and back to my old ‘one-day-a-
week’ sitting – we’ll see.

Hope you are in good health and beginning
to enjoy the upcoming Fall ‘fun’ things, like:
Pumpkin everything, crunchy leaves as you
walk, a brisk air as you go outside, seeing the
leaves changing colors, CIDER & DONUTS!

Hugs;

Pammie

Yep, it’s Fall!

It’s a typical Michigan RAINY fall day – temps about 52 degrees; it’s dark & gloomy out and almost 10 a.m.! When I woke up, I thought it was still night – that’s how dark/gloomy it is! Oh well – not a big deterrant to the day – I can still knit/read, etc. Not a lot planned for today – I was going to go to Kohl’s to see what I could find there – was given a $25 gift card on my birthday (June) and still haven’t managed to get over there (I don’t shop there – nice store, just not my ‘style’, so to speak). Since it’s gloomy & raining, I’ll probably move that trip to another day; it’s kinda hard planning out my week when I don’t know the babysitting ‘schedule’ – oh well, I’m flexible, for the most part.

Still have some good Summer/Grill recipes but will probably put them away until NEXT year – lots of yummy FALL RECIPES coming in now.

==========

No-Bake Strawberry Cream Cake

2 C. heavy cream
1/2 C. powdered sugar
1 tsp. vanilla
1 lb. strawberries, hulled/sliced
1 1/2 packs graham crackers

Using elec. mixer beat cream,
powdered sugar & vanilla until
stiff peaks form. In the bottom
of a square pan place a very thin
layer of cream. Add a single layer
of graham crackers & top with
1/3 of whipped cream – smooth
using a spatula. Add 1/3 of the
strawberries in even layer – repeat
layering 2 more times, ending with
strawberries. Arrange berries on
top in a pattern, if desired. Cover
with plastic wrap & refrigerate at
least 4 hours or overnight before
serving.

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

Pepperoni Pizza Casserole

8 oz. uncooked spiral-shaped
pasta (about 3 C.)
1 lb. Italian sausage, casings
removed
4 C. spaghetti sauce
1 (4 oz) can mushrooms, drained
1 C. grated Parmesan cheese
1 (6 oz) pkg. sliced pepperoni
8 oz. shredded mozzarella cheese

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions;
drain & return pasta to pot. In a saute
pan over medium heat, cook sausage –
drain. Add sausage, spaghetti sauce &
mushrooms to pasta & stir to combine.
Stir in Parm. cheese & half of pepperoni
slices. Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Spread
pasta mixture into pan & spread evenly.
Top with mozz. cheese & arrange remaining
half of pepperoni slices on top. Bake 20
minutes until cheese is bubbly.
Serves 6-8

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

7-Layer Fiesta Dip

2 (16 oz, ea) cans refried beans
1/2 C. salsa
1 (1 oz) pkg. taco seasoning mix
16 oz. sour cream
3-4 C. guacamole
1 1/2 C. grated Cheddar cheese
1 1/2 C. grated Monterey Jack
cheese (or Pepper Jack)
2-3 roma tomatoes, chopped
2 (4 oz, ea) cans chopped black
olives
1/2 C. chopped green pepper

(Optional: small can chopped
mild green chiles mixed into
refried beans)
=
Dippers: restaurant-style tortilla
chips
=
In a bowl mix refried beans, half
the pkg. of taco seasoning, salsa
& 3 T. sour cream. (You can also
add cayenne and/or ancho chili
powder, if desired, to taste).
Spread mixture in large rectangular
glass lasagna dish.*
In separate bowl mix rest of sour
cream with remaining taco seasoning
mix. Spread sour cream mixture on
top of refried beans. Carefully spread
guacamole on top of sour cream mixture
(take care not to mix the 2 together).
In a ziplock bag or bowl, toss the 2
cheeses together & spread on top of
guacamole. Sprinkle top with tomatoes,
olives & green onions, Chill at least
1 hour before serving. Serves 10-12

*If you use both cans refried beans & not
all of dip fits in dish, spread remaining on
a dinner plate & you can make your own dip
to keep at home while taking the rest to a
party.

NOTE: This can be made a day ahead &
refrigerate overnight. Let it come to room
temperature before serving.

Mixture can also be used to fill flour
tortillas & fried up as burritos.

This dish can also be baked: Place completed
dip in oven 350 degrees F. for 30 minutes.

(recipe: www.geniuskitchen.com)
———————————–

Crispy Oven-baked Pork Chops

6 pork chops (1/2 inch thick)
1 1/2 C. Panko bread crumbs
1/2 C. Italian-style bread crumbs
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. sugar
3 T. olive oil

Preheat oven 425 degrees F.
Line a cookie sheet with parchment
paper.
In bowl combine all ingredients
(except pork chops) – transfer
mixture to a large ziplock bag.
Place one chop at a time in bag
& shake to coat chop with breading;
repeat with rest of chops. Place chops
on prepared sheet. Bake 15 minutes.
Turn chops to other side & bake
another 15 minutes.

(recipe: mc2creativeliving.com)
———————————

Crockpot Stuffed Peppers

4 small green peppers
1/2 lb. lean ground beef
1 C. instant white rice, uncooked
1 C. frozen peas
3/4 C. water, divided
1/2 C. BBQ sauce, divided
1 pkg. Velveeta Mini blocks
(4 oz) cut into 1/2 inch cubes

Spray insides of crockpot
with nonstick cooking spray.
Cut peppers lengthwise in half;
remove & discard membranes
& seeds. In large bowl mix meat,
rice, peas, & 1/4 C. each water &
BBQ sauce until just blended –
spoon into peppers. Combine
remaining water & BBQ sauce in
crockpot; add peppers, filled
sides up & top with Velveeta
cubes. Cover & cook on Low
5-7 hours or High 2 1/2 -3 1/2
hours. Serve peppers topped
with sauce from crockpot.
Serves 4

(recipe: kraftrecipes.com)
—————————-
Easy Pumpkin Soup

1/2 T. olive oil
1 sweet onion, diced
1 T. minced garlic
1 tsp. ground ginger
1 head cauliflower, florets diced
(about 5 C. florets, total)
4 C. vegetable or chicken broth
1 (15 oz) can unsweetened pumpkin
puree (about 1.75 C. total)
1 T. maple syrup (or brown sugar)
1 tsp. salt (to taste)
1/2 C. full-fat canned coconut milk*
(or substitute whipping cream)

Optional garnish: sliced green onions,
chives and/or sour cream

Heat oil in large pot over medium heat;
add onion & saute until soft, about 5-10
minutes. Add garlic & ginger, cook 1 more
minute, stirring. Add cauliflower, broth &
pumpkin; turn heat to High & bring to
boil, covered. Reduce heat to Low &
simmer (covered) 20-30 minutes until
cauliflower is tender. Stir in maple syrup,
salt & coconut milk. Remove from heat &
puree soup until smooth (using blender
or food processor, done in batches).
Makes 8 Cups soup

*You can find coconut milk in grocery stores
in the aisle that has alcoholic drink mixes.

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

Crockpot Baked Apples

5 Gala apples (medium sized)
5 granola bars (poster used
“Bare Naked Original Cinnamon”)
crushed up
2 T. melted butter
5 tsp. maple syrup

Ice cream or whipped cream, for
serving
=
Cut a layer off top of apples using
a knife. Using a melon baller or
a measuring teaspoon, remove core
& seeds from each apple. Pack 1/4 C.
crushed granola into each apple ‘hole’
& place in crockpot. Drizzle apples
evenly with melted butter & add
1 tsp. maple syrup to each apple.
Cover & cook on High 2 1/2 – 3 hours
until tender but not falling apart.
Serve as is, or with ice cream or
whipped cream. Makes 5 stuffed apples

(recipe: yummly.com)

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

Hope you’re enjoying this day –
rainy or not, it’s another day to enjoy
LIFE!

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

I’m Back! Whew!

It’s been a bit ‘rough’ – yesterday I babysat, starting at 6:15 a.m – really didn’t know the ‘end time’ so brought the ‘usual’ – my knitting & a book to read. Grandson was really good; his Mom came home at 4:45 – that’s about 10 1/2 hours and I was more than ready to go home! (THANK HEAVENS it wasn’t KNIT NIGHT!). Her parents are still Up North awaiting the finishing of their house here getting done (old carpeting ripped up & new wood floors for 5 rooms put down). I guess it’s being done by a ‘friend’ so it’s kind of a NOT A RUSH job – sigh. I love my baby grandson but I LOVE only babysitting for 4-5 hours ONE day a week! Guess I was spoiled, huh? Managed to finish another baby blanket & started a new one in shades of pink/white/tan (I ripped out that one today at the Knit Library group -pattern was just too fussy & too easy to make a mistake with – better to knit something I LIKE than something that will cause constant problems, right?).

===========

(realizing we’re fast approaching the end of the SUMMER recipes thought I’d try to fit them in NOW!)

Homemade Ice Cream in a Bag
Makes 4 servings

Base Ice Cream:
2 C. whole milk
1/2 C. granulated sugar
1 T. vanilla
10 C. ice
8 T. rock salt

Base:
Stir milk, sugar & vanilla in
medium bowl; pour 1/2 C.
of mixture into a sandwich-
sized ziplock bag.

(add flavors here – see below)

Tightly seal bag – place that bag in
another sandwich-sized ziplock
bag & tightly seal – repeat with
remaining batter & desired
flavors.

Place ice & salt in a 4 qt. food
storage container with lid. Place
filled bags in container & secure
the lid. Shake container until
mixture is frozen & resembles
ice cream, about 5 minutes. Remove
bags with ice cream in them from
outer bag & snip a large piece off
one corner of each bag – pipe the
ice cream into small bowls.

Flavors:
Mint Chocolate Chip Ice Cream:
add 1 T. mini semisweet chocolate
chips

Chocolate Ice Cream:
add 1 T. unsweetened cocoa powder

Strawberry Ice Cream:
Add 1 T. chopped fresh strawberries
(from about 2 strawberries)

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

Bacony Pasta Salad

12 oz. pasta
8 slices thin bacon
1/2 C. mayonnaise
1/2 C. whole milk
4 T. white vinegar
1/2 tsp. salt
dash sugar (optional)
10 oz. grape tomatoes (yellow &
red) halved lengthwise
1/2 lb. Cheddar cheese, cut into
small cubes
3 green onions, thinly sliced
ground black pepper
24 whole basil leaves, sliced
very thin

Cook pasta accordg to pkg. directions;
drain & rinse in cold water until cool.
Cut bacon into 1/2 inch pieces & saute
in large skillet until slightly crisp – remove
to a paper towel-lined plate.

Dressing:
In small bowl mix mayonnaise, milk,
vinegar, salt & sugar.

Stir together pasta, dressing, tomatoes,
bacon, Cheddar & green onions in large
bowl; adjust salt/pepper to your taste.
Stir in basil at end. Serves 8

(recipe: foodnetwork.com)
————————————–
Grilled Steak, Potato & Mushroom
Kabobs

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

Cut steak into 1-inch chunks & add to a
rimmed baking pan along with mushrooms.
In medium bowl whisk oil, vinegar, garlic,
salt/pepper/rosemary & oregano  – pour
over steak & mushrooms. Cover &
refrigerate at least 2 hours.

Heat grill to medium-high heat.
Boil potatoes in a large pot of salted water
until just tender, about 8-10 minutes; drain
& cool slightly. Thread marinated steak &
mushrooms, along with potatoes, onto
skewers. Grill kabobs 10-12 minutes, turning
once until meat is cooked to desired tender-
ness. Re-season with salt/pepper & serve
immediately. Serves 6

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

Grilled Salmon in Foil Pack

1 red onion, halved lengthwise &
very thinly sliced
1 lemon, very thinly sliced (seeds
removed)
1 clove garlic, sliced
kosher salt
black pepper
1 (1 1/2 lb) piece center-cut
skinless salmon fillet
4 T. (1/2 stick) unsalted butter,
melted
1 T. dried Italian seasoning

Prepare grill for medium-high heat.
In a small bowl toss onion, lemon &
garlic with a generous pinch each of
salt/pepper – spread in center of a
24 inch long piece of heavy-duty foil.
Place salmon on top of mixture, drizzle
with butter & sprinkle top with Italian
seasoning & a generous amount of
salt/pepper. Bring the 2 long sides of
foil together & fold over twice to seal.
Bring ends of foil in and crimp to seal,
leaving a bit of room for steam to
circulate inside. Place packet on grill &
cook 10-15 minutes. Being careful of the
steam, open packet & check the salmon;
it should be mostly opaque with a
slightly rosy center. Transfer packet to a
cutting board & set aside about 5
minutes. Cut salmon into 4 equal
portions & transfer to 4 plates. Evenly
spoon onions/lemons & collected juices
over each salmon piece. Serves 4

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

Crockpot BBQ Beer Roast

3 lb. beef roast
1/4 C. your favorite BBQ seasoning
salt/pepper, to taste
1 (12 oz) can beer (or non-alcoholic beer)

Rub your BBQ seasoning all over toast
along with salt/pepper – place roast in
crockpot. Gently pour beer over roast;
sprinkle a little more seasoning on roast.
Cover & cook on Low 10-12 hours.
Serves 6

NOTE: Poster noted you could cook this on
High but she wouldn’t recommend it – if you
cook it on high the meat might not come
out as tender as if it were cooked ‘low & slow’.

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

Beef Zucchini Enchiladas

2 T. olive oil
1 large onion, chopped
kosher salt/black pepper
2 cloves garlic, minced
1 lb. ground beef
2 tsp. chili powder
1 tsp. cumin
1 1/2 C. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 C. shredded Monterrey Jack cheese
1 C. shredded Cheddar cheese

sour cream
fresh chopped cilantro

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large skillet over medium
heat, heat oil. Add onion & cook until soft,
about 5 minutes. Add garlic & cook 1 more
minute. Add ground beef; cook, breaking
up meat with a wooden spoon, until no
longer pink, about 6 minutes; drain fat.
Return skillet to stove; add 1 C. enchilada
sauce, chili powder & cumin – season with
salt/pepper & simmer 5 minutes. On a
cutting board, using  a Y-shaped vegetable
peeler, make thin slices of zucchini. Lay
out 3 slices, slightly overlapping & place a
spoonful of beef mixture on top – roll up
& place in baking dish – repeat with
remaining zucchini & filling. Spoon
remaining 1/2 C. enchiladas sauce over
zucchini & sprinkle top with both cheeses.
Bake 20 minutes until cheese is melty.
Garnish with sour cream & cilantro before
serving, if desired. Serves 6

(recipe: delish.com)
———————————
Baked Tomatoes & Zucchini w/Cheddar
Parmesan Topping

2 T. olive oil
2 C. Vidalia onion, diced large
1 1/2 T. fresh minced garlic
4 T. butter
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 C. Panko bread crumbs, divided
1 1/2 C. grated Parmesan cheese
2 C. extra sharp Cheddar cheese, shredded/
divided (poster used Cracker Barrel)
2 lb. fresh zucchini, trimmed/cut into quarter-
inch thick circles
1 1/2 lb. fresh garden tomatoes, sliced into
quarter-inch thick circles (poster used Big Beef
& Early Girls)
1/4 C. fresh chopped basil (do not chop until
needed in recipes – it will turn black if chopped
too soon)

Preheat oven 400 degrees F.
In medium saute pan heat oil on
medium heat; once hot, add onions &
saute 3 minutes. Add garlic, butter &
oregano – cook another 2 minutes.
Remove from heat; mix in salt/pepper,
1 C. Panko, 1 C. Parmesan & 1 C.
Cheddar cheese – set aside.
Spray a 9 X 9″ or 8 X 10″ baking dish
with nonstick cooking spray. Pour in
remaining 1/2 C. Panko into pan (this
helps absorb the liquid that the tomatoes
& zucchini give off during baking). Layer
zucchini slices over each other in rows to
cover bottom of pan. Sprinkle remaining
1/2 C. Parmesan over top. Layer tomatoes
over zucchini & Parmesan in same manner.
Cover tops of tomatoes with remaining 1 C.
shredded Cheddar cheese.
Chop BASIL. Mix reserved topping & basil
together then spread over top of tomatoes,
etc. in pan. Bake, uncovered, 35 minutes.
Depending on your oven, dish  might take
more or less than 35 minutes – if getting
too brown, cover with foil.
To test for doneness, poke center with a
fork to gauge doneness of zucchini on bottom
layer – it should be tender & the top browned.
Let stand 10 minutes then cut into 8 (or more)
portions & serve.

(recipe: afamilyfeast.com)
————————–

Peach Mousse

1 1/2 C. ripe peaches, peeled/pitted &
mashed
2 C. powdered sugar
1 C. milk
2 1/2 C. whipping cream, whipped

garnish: chopped peaches & mint sprigs

In bowl mix peaches, powdered sugar &
milk. fold in whipped cream & freeze
1 hour or until firm. Garnish with
chopped peaches & mint sprigs.
Serves 10

(recipe: gooseberrypatch.typepad.com)
====================

Our weather is still typical Summer – in the 80’s &
sometimes 90’s – & MUGGY/HUMID! I’m just very
grateful we have air conditioning – going from the
car to a building is really an adventure into how your
body adjusts to changing temperatures!

Not much going on right now – next Tues. is the
collection date for all the knitted/crocheted items
for the Detroit Veterans’ Hospital’s Baby Shower &
I’m SO VERY pleased with my ladies & all they are
creating! Two ladies that have been with my group
for many years (and are expert knitters) are going to
donate this year and I’m THRILLED! This year, for the
first time, one of my ladies made flannel (sewn) baby
bibs 19 of them – with snaps! We’ve never had bibs
donated before!(Yes, we take non-knit/crocheted items,
too). This is going to be a very nice collection and I’m
so proud of the ladies!

Hope all of you are in good health & enjoying the
tail-end of our summer weather. (Spring is my favorite
time/season but I really miss the sunshine when we
finally drop into Fall. Fall colors are nice but I know
that cold weather is coming – living in Michigan with
the cold temps & snow – I like Spring/Summer best!)

Hugs;

Pammie

and a new week begins!

The day started out bright & sunny (supposed to get in the mid 90’s – sigh…thank heavens for Air Conditioning!). Got a text that I’m babysitting Friday starting at 6 a.m. (again) – oh well, I CHOSE that day, so it’s ok… then came the next announcement that her parents are going out of town for 2 weeks (they babysit the grandbaby every OTHER day I don’t!) – looks like I’m going to be super busy AND tired for the next 2 weeks – we’ll see how that goes!

Made the ‘executive decision’ today to rip out the baby blanket I showed you the photo of last post – I KNEW there was something wrong with that pattern but just couldn’t remember exactly what – well, the @@@ hit the fan when I went back to the next colored set of pattern – no matter WHAT I did, it just didn’t come out on the right side so I ditched it; there’s no reason to continue working on a project that’s nothing but trouble – life’s too short to be aggravated like that. (Am happily working on the ‘other’ new pattern I found – it’s a V pattern (little holes running up the blanket that make V shapes – easy pattern; it was originally a bookmark pattern I found on a Vintage Knits site – works for me!) – this one is in shades of blue, mint green & white.

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Sheet Pan Cream Puff

1 C. water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 large eggs

Filling:
1 (8 oz) pkg. cream cheese, softened
2 1/2 C. cold milk
2 (3.4 oz, ea) pkgs. instant vanilla
pudding mix

Topping:
1 (8 oz) tub Cool Whip, thawed
chocolate syrup

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
In large saucepan over medium heat
bring water, butter & salt to a boil.
Add flour all at once & stir until a
smooth ball forms; continue beating
until smooth & shiny. Remove from
heat; let stand 5 minutes. Add eggs,
one-at-a-time, beating well after each
addition. Pour into prepared pan &
bake 28-30 minutes until puffed &
golden brown. Cool on a wire rack.

Filling:
In large bowl beat cream cheese, milk
& pudding mixes until smooth – spread
over crust. Refrigerate 20 minutes then
top with Cool Whip, spreading evenly.
Store in fridge – just before serving
drizzle with chocolate syrup.
Serves 15

(recipe: tasteofhome.com)
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Green Bean/Tomato/Onion
& Basil Summer Salad

1 lb thin French-style green beans
(or fresh garden green beans) trimmed &
cut into 2″ pieces
1/2 small sweet onion, cut into
thin slivers
2 C. cherry tomatoes, halved
generous amount of thinly-sliced
fresh basil (poster used about 1/3 C.)
salt/fresh ground black pepper, to taste

Dressing:
3 T. olive oil
2 T. fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

Start water boiling in a vegetable
steamer or pot with a steaming rack.
When water starts to boil, steam beans
5 minutes then drain & immediately
place them in a bowl of ice water (some
beans are tougher than others – test
one for doneness after 5 minutes to
see what you think). Let beans cool
in ice water about 1 minute then
drain immediately into a colander
placed in the sink.
In a bowl whisk olive oil, lemon juice,
garlic, oregano & salt to make dressing.
Wash fresh basil leaves & dry then cut
into thin strips. Remove drained beans
from colander into a bowl large enough
to toss ingredients together. Add cherry
tomatoes & onions – toss together. Toss
with desired amount of dressing then
gently mix in sliced basil. Season with
salt/pepper & serve. Serves 4-6

NOTE: Poster says salad is best when it’s
freshly made but is still good after being
in fridge overnight

(recipe: kalynskitchen.com)
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Crockpot Easy Green Beans & Potatoes
with Bacon

8 strips bacon, chopped
1 1/2 lb. fresh green beans,
trimmed/cut into 2″ pieces (about
4 C.)
4 medium potatoes, peeled/cut
into 1/2 inch cubes
1 small onion, halved/sliced
1/4 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove to paper towels using slotted
spoon – drain grease, reserving 1 T.
Cover & refrigerate bacon until serving.
In 5 qt crockpot, combine remaining
ingredients; stir in reserved 1 T. bacon
drippings. Cover & cook on Low 6-8
hours until potatoes are tender –
stir in bacon, heat through.
Serves 10

(recipe: tasteofhome.com)
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Beefy Taco Dip

8 oz. cream cheese, softened
1 C. sour cream
3/4 C. mayonnaise
1 lb. ground beef
1 pkt. taco seasoning mix
1 (8 oz) can tomato sauce
2 C. shredded Cheddar or Mexican-
blend cheese
4 C. shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced

tortilla chips, for dipping

In small bowl beat cream cheese,
sour cream & mayonnaise until
smooth; spread on a 12 – 14″
pizza pan or serving dish. Refrigerate
1 hour.
In a saucepan over medium heat, brown
beef; drain. Add taco seasoning mix,
tomatoe sauce & cook, stirring, 5 minutes.
Cool completely then spread over cream
cheese layer. Refrigerate.

Just before serving:
Sprinkle with cheese, lettuce, tomatoes,
onion & green pepper. Serve with chips.
Makes 16-20 servings

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

Sweet ‘n Spicy Bacon-wrapped Chicken

1 1/2 lb. boneless skinless chicken thighs*
8 slices bacon
1 T. chili powder
1 tsp. paprika
1/2 tsp. garlic powder
salt/pepper
1/2 C. brown sugar
chopped parsley, optional garnish

Preheat oven 400 degrees F.
In a bowl combine chili powder, paprika
& garlic powder. Roll each chicken piece
in these spices & wrap in a strip of bacon
(secure with toothpicks, if desired).
Place wrapped pieces in a 10 inch skillet
or 9 X 13″ baking dish – sprinkle tops
with brown sugar.
Bake 30-35 minutes until chicken
reads 165 degrees F. on a meat
thermometer & is no longer pink inside.
(Poster broils top of chicken 1-2 minutes
to crisp the bacon before serving.)
Serves 4

*Poster says you can also use chicken
tenders – she likes the thighs because
you can wrap bacon completely
around chicken.

(recipe: therecipecritic.com)
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Make – ahead Hearty 6-Layer Salad

1 1/2 C. uncooked small pasta shells
1 T. vegetable oil
3 C. shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 tsp. salt
1/8 tsp. black pepper
2 C. shredded, cooked chicken breast
1 (10 oz) pkg. frozen peas, thawed

Dressing:
1 C. mayonnaise
1/4 C. sour cream
2 green onions, chopped
2 tsp. Dijon mustard

Toppings;
1 C. shredded Colby or Monterey Jack
cheese
2 T. minced fresh parsley

Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Drizzle
with oil & toss to coat. Place lettuce in
a 2 1/2 qt. glass serving bowl; top with
pasta & eggs. Sprinkle with salt/pepper.
Layer with chicken & peas.
In small bowl mix dressing ingredients
until blended; spread over top.
Refrigerate, covered, several hours or
overnight. Serves 12

Suggestions:
-You can also use other
salad greens like baby spinach or
arugula.

(recipe: tasteofhome.com)
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Garlic Parmesan Rice

4 T. salted butter, divided
1 T. olive oil
1 C. Jasmine rice, rinsed/drained
1 tsp. garlic salt
1 tsp. dried parsley
1 3/4 C. water
1 C. milk, divided
1/2 C. Parmesan cheese, shredded
salt/pepper, to taste

Add 2 T. butter & olive oil to a
pan over medium heat. Add rice,
garlic salt & parsley – toast rice
until just lightly browned. Add in
water & 1/2 C. milk – bring to boil
then reduce heat & simmer, covered,
about 15 minutes, stirring occasionally
until rice is tender & most of liquid
is absorbed. Stir in remaining 2 T.
butter, 1/2 C. milk & Parmesan cheese.
Season with salt/pepper to taste.
Serves 4-6

(recipe: iwashyoudry.com)
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Strawberry Shortcake Cake

1 box white or yellow cake mix
(ingredients to make cake: egg
whites, oil, water)
1 (8 oz) pkg. cream cheese, room
temp.
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 (13.5 oz) pkg. premade strawberry
glaze (usually sold by fresh strawberries)
3 C. fresh strawberries, tops cut off/
sliced

Prepare cake accordg to pkg. directions
for 9 X 13″. Allow cake to cool. In a bowl
combine cream cheese & powdered sugar
until smooth; stir in Cool Whip & combine
well – smooth over cooled cake. In a bowl
combine strawberry glaze with sliced
fresh strawberries & spread on top of
Cool Whip – smooth out. Refrigerate until
ready to serve.

(recipe: thecountrycook.net)

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Still trying to wrap my brain around exactly
WHAT 2 dishes I’m bringing to our Sunday
School class picnic this coming Saturday!
(You’d think, with all the great recipes at
my disposal, I’d be able to choose 2 really
quick, right? . . . sigh

Dinner tonight is a roast chicken, carrots &
red potatoes – easy, very little fuss & yummy.

Hope your day is turning out JUST like you
wanted!

Hugs;

Pammie

Finally Saturday!

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

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

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

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Banana Pudding Fluff

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

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

(recipe: easygoodideas.com)
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Creamy Zucchini & Spinach Pasta
Bake

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

(recipe: kraftrecipes.com)
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Crockpot Ranch Potatoes

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

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

(recipe: tasteofhome.com)
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Chicken Alfredo Dip

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

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

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

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

(recipe: therecipecritic.com)
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Ambrosia Salad

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

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

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

(recipe: realhousemoms.com)
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Baked Chicken with Peaches
(oven & crockpot)

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

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

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

(recipe: thesouthernladycooks.com)
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Grilled Firecracker Potato Salad
GRILL recipe

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

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

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

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

(recipe: tasteofhome.com)
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Strawberry Rhubarb Cobbler

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

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

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

(recipe: thecountrycook.net)

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

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

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

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

Hugs;

Pammie