Obligations

Our weather is definitely gone to COLD! Last night was the first of several ‘obligations’ I have this week: oldest (12) grandson’s last football game. We haven’t attended any this year (husband is not into football and sitting on bleachers); last night I rode with oldest son, his girlfriend, the baby & my middle son. Let’s just say: I forgot to bring a cushion for the bleachers – my butt FROZE! It was REALLY windy and around 43 degrees – NOT FUN! They lost 6-0 but we went to Culver’s for dinner and finally warmed up. I’m not into football, either, so spent most of the time keeping the baby amused (and his hands warm).

Today and tomorrow are babysitting; Weds. Knit Library in a.m., babysitting during day & Friends group that evening. Friday is my special needs group’s Harvest Party – lots of fun but also LOTS of activities helping the kids with games, serving food, etc. Saturday evening is a yearly obligation to attend a fund raiser for a former telephone company employee – her son was in college and due to join the Olympic team in archery when he died of a brain tumor. Each year his family holds a fund raiser dinner (great food) and has lots of various items for auction/silent auction to raise money for the college Archery team. We like going because we get to see some of the people we used to work with (my husband & I both worked for Michigan Bell Telephone Co. back in the day). Something tells me I’ll be MORE than ready to rest come Saturday!

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

 

Iced Pumpkin Bars

4 large eggs
1 2/3 C. sugar
1 C. canola oil
1 (15 oz) can solid-pack pumpkin
2 C. flour
2 tsp. ground cinnamon
1 tsp. baking soda
2 tsp. baking  powder
1 tsp. salt

Icing:
6 oz. cream cheese, softened
2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1-2 T. cream or Half & Half

Preheat oven 350 degrees F.
In large bowl beat eggs, sugar, oil & pumpkin
until well blended. Combine flour,
cinnamon, baking powder, baking
soda & salt; gradually add to pumpkin
mixture – mix well. Pour into ungreased
15 X 10 X 1 inch baking pan. Bake 25-30
minutes until set. Cool completely.

Icing:
In small bowl beat cream cheese, powdered
sugar, butter & vanilla. Add enough cream to
achieve spreading consistency – spread over
bars. Cut into bars & store leftovers in fridge.
Makes 16 bars

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

Pumpkin Sausage Soup

1 lb. mild ground Italian sausage
2 C. sliced fresh mushrooms
1 medium onion, finely chopped
4 cloves garlic, minced
1 (32 oz) carton unsalted chicken
stock
1 (15 oz) can pumpkin
1 T. sugar
1/2 tsp. ground cinnamon
2 tsp. Italian seasoning
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/4 to 1/2 tsp. ground nutmeg
1/2 C. heavy whipping cream
1/3 C. cold water
1/3 C. cornstarch
2 C. shredded, smoked Cheddar cheese

In Dutch oven cook sausage, mushrooms &
onion over medium-high heat until sausage
is no longer pink & vegetables are tender,
8-10 minutes, breaking up sausage into
crumbles; drain grease. Add garlic; cook
1 minute. Add stock, pumpkin, sugar &
seasonings – bring to boil. Reduce heat –
cover & simmer 10 minutes. Stir in cream.
In small bowl mix cornstarch & water until
smooth – stir into pot & bring to boil. Cook
& stir until thickened, 1-2 minutes. Add
cheese – cook & stir until melted.
Serves 8

(recipe: tasteofhome.com)
———————————
Spinach & Artichoke Chicken
Skillet

1/4 C. flour
salt/ground black pepper
4 (6 oz, ea) boneless skinless
chicken breasts
4 T. vegtable oil
1 small onion, chopped
2 cloves garlic, minced
4 oz. cream cheese, cut into
chunks
1 C. Half & Half
1 (5 oz) pkg. baby spinach
(about 4 C.)
1 (14 oz) can artichoke
hearts drained/quartered

Cooked rice to serve 4
=
Whisk flour, 1 T. salt & few
grinds pepper in a pie plate or
shallow dish. Coat both sides of
chicken in seasoned flour & shake
off any excess. Heat 3 T. oil in large,
heavy-bottomed skillet over medium-
high heat. Add chicken & cook,
(undisturbed) about 4 minutes until
deeply golden, without turning. Remove
chicken to a plate; add remaining 1 T.
oil to skillet & cook onion about 5
minutes, stirring occasionally, until it
begins to soften. Add garlic & cook,
about 30 seconds, stirring. Add cream
cheese & stir until melted. Pour in
Half & Half – use a wooden spoon to
scrape up any brown bits from bottom
of skillet – season with salt/pepper. Add
chicken back to skillet, seared side up.
Reduce heat to medium; cover & cook,
turning chicken about half-way through
cooking time until fully cooked (12-14
minutes) and a thermometer inserted
into thickest part of chicken read 165
degrees F.
Transfer chicken to a serving platter;
add spinach to sauce in skillet; cover
& cook until wilted, about 5 minutes.
Stir in artichoke hearts & cook until
heated through, about 1 minute. Season
with salt/pepper – pour creamy sauce
over chicken & serve with cooked rice.
Serves 4

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

Crockpot Lentil Stew

1 yellow onion, diced
1 C. green or brown lentils
3 C. chicken or vegetable broth
2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground red pepper
1 (14.5 oz) can petite diced tomatoes
1 T. tomato paste
1 large carrot, diced
(optional: 10 oz. beef smoked
sausage, sliced into quarter inch pieces)

Add all ingredients to crockpot – stir a bit.
Cover & cook on Low 6-8 hours until lentils
are tender. Remove lid; add salt & pepper to
taste & serve. Serves 6

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

Bell Peppers Stuffed with Beef/Cheese

6 large green peppers
1 lb. ground beef
1/2 C. onion, chopped
1 (16 oz) can tomatoes, diced
1 tsp. salt
1 tsp. Worcestershire sauce
1 C. Cheddar cheese, shredded (4 oz)

1/2 C. long grain rice (you can use
any rice, but it might affect cooking time)

Preheat oven 350 degrees F.
Cut tops off green peppers – discard
seeds & membranes. Chop enough of
the tops to make 1/4 C. Cook whole
green peppers, uncovered in boiling
water about 5 minutes – invert to drain
well. Sprinkle insides of peppers lightly
with salt. In a skillet cook gr. beef, onion &
1/4 C. chopped pepper until meat is
browned & veggies are tender; drain.
Add drained tomatoes, salt, Worc. sauce
& dash of black pepper to mixture.
Cook rice according to pkg. directions –
cook until soft. Add rice to beef mixture.
Stir in cheese. Stuff pepper insides with
meat mixture & place in 10 X 6 X 2″ baking
dish. Bake, covered, 30 minutes. During last
5 minutes add any remaining cheese to top
of peppers. Serves 3

NOTE: You can also cut a small slice off
bottom of peppers to help them stand up.

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

Mama’s Banana/Pecan French Toast

1/2 C. Half & Half or milk
4 eggs
pinch salt
1/4 C. powdered sugar
1 tsp. vanilla
6 thick slices egg or potato bread
2 bananas, sliced
1 C. chopped pecans

Maple syrup – for serving
=
Lay out a few large sheets of
waxed paper on the counter

In large, shallow bowl mix Half & Half,
eggs, salt, powdered sugar & vanilla –
mix well. Dip only one side of one
piece of bread into batter – place
dipped slice, batter side down, onto
waxed paper – layer the top of that
slice with bananas.
Dip a second slice of bread into batter
on both sides; place on top of banana
layer (making a sandwich). Place nuts
on a small plate. Remove ‘sandwich’
from waxed paper & place on top of
pecans, pressing down lightly to help
stick them into bread – flip sandwich
over & repeat.
Heat 1 T. of oil in small skillet over
medium-high heat. Place sandwich in
skillet & cook until lightly browned on
both sides – repeat with remaining
slices to make 2 more sandwiches.
Serve with maple syrup. Serves 3
(makes 3 sandwiches)

(recipe: www.southernplate.com)
===================

Hope that you are in good health; my days
are so mixed up I’m still thinking we’re in the
‘weekend’!

Enjoy your day!

Pammie

Advertisements

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

Beginning of the Week

I’m (personally) not ready for Fall but that doesn’t seem to matter – our temperatures are dropping and leaves are falling. Yes, I know it’s the end of September but not ready for PUMPKIN EVERYTHING, etc. The temperatures are supposed to be in the 70’s all week & sunny; right now I have a cardigan sweater on because it’s chilly in the house! Oh well –

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

Still lots of summer recipes, so I’ll just keep posting them

Banana Brownies

1/4 C. unsalted butter
4 oz. white chocolate
2 medium mashed bananas
1/2 C. sugar
1 egg
1/4 tsp. salt
1 tsp. vanilla
1 C. flour

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan
with nonstick cooking spray.
In large microwave safe bowl,
melt butter & white chocolate in
30-second intervals, stirring each
time until melted – stir in sugar.
Mix in mashed bananas. Add eggs,
salt & vanilla – stir until well
combined. Mix in flour until completely
incorporated. Spread batter into prepared
pan & bake 15-20 minutes until a toothpick
inserted into center comes out clean. Cool
completely & store in a covered container.
Makes 12

(recipe: yummly.com)
——————————

Vegetarian Quinoa Salad

2 C. cooked quinoa
1/2 C. crumbled goat cheese
8-10 grape tomatoes, halved
1/2 yellow bell pepper, cut into
bite-sized pieces
2 T. chopped cilantro
1 clove garlic, finely minced
juice of half a lime
2 T. olive oil
kosher salt

In small bowl mix garlic, lime juice,
olive oil & salt – mix to combine. In
medium bowl add remaining
ingredients, toss well to combine –
drizzle dressing over top & mix
lightly. Serve warm or cold. Serves 2

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

Asian Summer Salad

1 (8 oz) pkg. thin spaghetti, uncooked/
broken into fourths
3/4 C. carrot – peeled/cut into 2″ strips
3/4 C. zucchini, cut into 2″ strips
3/4 C. red pepper, seeded/chopped
1/3 C. green onions, sliced
3/4 lb. deli roast turkey, cut into
2″ long strips

Garnish:
chopped peanuts
chopped fresh cilantro

Ginger Dressing:
1/4 C. canola oil
3 T. rice vinegar
3 T. soy sauce
2 tsp. sugar
1/8 tsp. fresh ginger, grated
1/8 tsp. cayenne pepper
1 clove garlic, chopped

Cook pasta accordg. to pkg.
directions; drain & rinse in cold
water. In large bowl combine all
ingredients (except DRESSING
ingredients & garnish). In separate
bowl whisk all dressing ingredients –
pour over salad & toss to coat.
Refrigerate 1 hour; garnish as
desired. Serves 6-8

(recipe: gooseberrypatch.typepad.com)
——————————
10-Minute Chicken Tacos

Chicken:
3 C. rotisserie chicken (cooked), chopped
into small pieces
1/2 C. salsa
2 T. honey
1 T. lime juice (bottled is fine)
2 T. dry taco seasoning
salt/pepper
==================
corn or flour tortillas
olive oil or butter
=========
Toppings:
Shredded sharp Cheddar cheese
chopped: lettuce, tomatoes
sour cream
cilantro

Place chicken in a microwave-safe
container. In separate bowl whisk
all other ingredients together &
pour over chicken – stir to combine.
(not ingredients AFTER double line
in recipe). Cover container & microwave
2 minutes, then stir. Repeat & stir
several more times until chicken is
heated through. Heat a skillet over
medium-high heat – drizzle a tiny bit
of olive oil (or a touch of butter) to pan;
add tortillas & allow them to get golden
brown on each side. Sprinkle cheese over
tops of hot tortillas – add chicken mixture
& top your your favorite toppings.
Serves 6-8

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

Fried Green Tomatoes

1 C. stone-ground cornmeal
1 C. flour
1 T. garlic powder
1 pinch cayenne pepper
1 1/2 C. buttermilk
kosher salt/ground black pepper
4 large unripe tomatoes, cut into
1/2 inch thick slices, ends removed
1/2 C. vegetable oil
1 T. unsalted butter

hot pepper sauce, for serving
lemon wedges, for serving

Place a large cast-iron skillet over
medium heat & coat with oil.
In large bowl combine cornmeal,
flour, garlic powder & cayenne. Pour
buttermilk into a separate bowl &
season with salt/pepper. Dip tomatoes
into buttermilk then dredge them in
cornmeal mixture, coating both sides
well. When oil is hot, pan-fry tomatoes
(in batches, if necessary) until golden
brown & crispy on both sides, about
3-4 minutes per side. Carefully remove
tomatoes & drain on paper towels. Serve
with hot sauce & lemon wedges.
Serves 4-6

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

Zucchini Quiche w/Bacon &
Hash Brown crust

Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche filling:
1/2 lb. bacon* cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 c. shredded cheese (Sharp
Cheddar, Gruyere, Monterey
Jack, Pepper Jack -a combination
of 2 or more)
=
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

Crust:
Preheat oven 400 degrees F.
Spray 9-inch pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Press mixture into bottom
& up sides of pie plate firmly, forming a
crust. (you will need it to go all the way up
the sides as it will shrink a little while baking).
Bake 20-25  minutes until edges are golden
brown.

Reduce oven temperature to 350 degrees F.

Filling:
Cook bacon* in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble into
small pieces. Remove all but 1 T. bacon
grease from skillet; add diced shallots –
saute over medium heat 3-4 minutes,
stirring occasionally, until translucenet &
soft. Combine flour, baking powder & salt
in small bowl. In separate bowl beat eggs
2-3 minutes until fluffy. Whisk in Greek
yogurt until combined & smooth. Add in
grated cheeses, flour mixture, bacon &
zucchini mixture – stir to combine. Pour
filling into hash brown crust & bake
35-40 minutes until center is set, top is
puffed & golden brown and a wooden
toothpick inserted into center comes out
clean. Let stand several minutes before
removing from pan & serving.
Can also be eaten room temperature or chilled.
Serves 8

(recipe: momontimeout.com)
——————————

Green Bean & Red Potato Salad

8 oz. green beans, stems trimmed
1 lb. baby red potatoes
2 1/2 tsp. Dijon mustard
1 T. fresh lemon juice
2 T. olive oil
salt/black pepper, to taste
1/4 C. thinly sliced red onion
1 T. minced parsley

Bring large pot of salted water to boil;
blanch green beans about 45-60
seconds. remove from water with
slotted spoon & run under cold water
to cool slightly. Add potatoes to same
water & cook until fork tender. Remove
& set aside to cool slightly. While
potatoes cook, cut beans into about
2″ pieces; cut potatoes in half. In large
bowl whisk mustard & lemon juice. Slowly
whisk in olive oil until combined. Add
a couple pinches of salt & few grinds of
black pepper. Gently stir beans, potatoes,
onions & parsley into bowl with the
dressing. Taste & season salt/pepper, as
needed. Serves 4

(recipe: savorymomentsblog.blogspot.com)
———————————
Cucumber Tomato Salad

3 English cucumbers, sliced
2 cloves garlic, minced
2 C. grape tomatoes, sliced into halves
1 C. red onion, chopped

Dressing:
1/4 C. balsamic vinegar
1/4 tsp. black pepper
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1/2 C. olive oil
2 C. chopped or shredded
Mozzarella cheese

Place all salad ingredients in large
bowl. Mix dressing ingredients in
large bowl & pour over salad – toss
to coat. Serves 6

(recipe: pinterest)
—————————–

Crockpot 2-ingredient Coconut Pecan Fudge
(using small crockpot – poster used a 3 qt)

8 oz. chocolate chips
1 (16 oz) tub coconut pecan frosting

Cover bottom of a 8 X 8″ baking
pan with parchment paper. (can
user larger pan, if desired)
Place chips in bottom of crockpot &
top with frosting. Cover & cook on Low
about 30 minutes – stir until incorporated
& chips are melted.
Spread  mixture in parchment-paper lined
pan. Refrigerate pan about 4 hours until
fudge is set then slice.
Place leftovers in airtight container in fridge
up to a week. Makes 15 small squares

Other flavor suggestions:
Rainbow chip frosting & white chocolate chips
Mint chocolate chips with chocolate fudge frosting
You can also add in broken up pretzels, cranberries,
pistachios, walnuts, coconut, marshmallows,
mini M & M’s, peanuts, etc.

(recipe: www.365daysofcrockpot.com)

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

Looks like I’ve got babysitting tomorrow
(on Knit Night) BUT it’s only from 2 p.m.
until my son gets home (before 5 p.m.)
so that’s OK.

So far, not much going on this week (YET);
it’s sometimes good to have an ‘open’
week where there’s not much planned
(at least I like it that way). No football
game for grandson this week; his orchestra
concerts don’t start until December (he
plays viola) – I was very pleased, last year,
at how advanced the students are for
just 6th grade – they must have very
good/dedicated teachers!

Hope you’re having a nice day – stay
warm (if necessary) – otherwise – enjoy
whatever weather you’re experiencing!

Hugs;

Pammie

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

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

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

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

                                        my headbands

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

                    Three of my blankets (not very good lighting)

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

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

Spiced Zucchini Bars

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

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

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

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

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

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

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

Grandma’s Sunday Roast

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

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

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

Bacon Ranch Pasta Salad

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

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

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

Last Minute Green Beans

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

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

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

Bacon/Cucumber/Tomato Salad

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

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

NOTE:
Old Fashioned Cracker Salad:

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

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

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

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

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

Easy Copycat Thin Mint Cookies

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

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

(recipe: craftcookingmama.com)

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

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

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

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

Have a GREAT day!

Hugs;

Pammie

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

Beautiful Summer Day!

Today is one of those PERFECT Summer days – 76 degrees F., slight breeze – NO humidity! (we’ve had plenty of really HUMID days here lately). SO nice to just enjoy a great-weather day!  Got some errands done: finished folding/mailing the next issue of my special needs group’s newsletter, ran to the bank, drug store & grocery store – dinner will be a really big meatloaf & baked potatoes (my husband’s favorite food).

Spent some time yesterday organizing the beginning donations for the Detroit Veteran’s Hospital’s Baby Shower coming up in September; the lady who heads the Women Vets department will be joining my group Sept. 11th to pick up all the items. I was pleasantly surprised Tuesday evening when two ladies who have been members of my group for a good many years mentioned that THEY were both knitting items for this event! (In all the years past, they never have – I was SO happy! They are both expert knitters so I can’t wait to see their wares – one is making a sweater & the other is knitting bibs!). Also spent a little time selecting the baby blankets I’ll donate to Crisis Pregnancy Mobile Unit – I do that once a year. The lady in charge of that project works & lives at least an hour away so we both meet half-way in a church parking lot to give the blankets. Right now I’m ONLY working on finishing ONE blue/white/mint green baby blanket – seems strange – ONLY ONE PROJECT but I really want to finish this soon – there are two baby showers coming in the next 3 weeks; I have a cream-colored blanket for a couple from our church who will be adopting an infant sometime close to Christmas (but the church shower is in 1 week). I’ve found a really nice pattern for the ‘next’ baby blanket project but haven’t started it yet – this one will probably be best done in a solid color yarn to be able to appreciate the pattern (it’s 11-rows, so we’ll see . . . I usually only do 4-6 row patterns – easier to memorize).

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

Apple Slab Pie

1 box refrigerated pie crusts, softened
as directed on box
1 C. sugar
3 T. flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 T. lemon juice
9 C. thinly sliced/peeled apples
(9 medium apples)
1 C. powdered sugar
2 T. milk

Preheat oven 450 degrees F.
Remove crusts from pouches; unroll &
stack crusts one on top of the other on a
lightly floured surface. Roll to 17″ X 12″
rectangle. Press crust into a 15″ X 10 X 1″
pan, pressing into corners. Fold extra pastry
crust under, even with edges of pan – crimp
edges. In a large bowl mix sugar, flour,
cinnamon, nutmeg, salt & lemon juice –
stir in apples to coat – spoon mixture into
crust-lined pan. Bake 33-38 minutes or
until crust is golden brown & filling is
bubbling. Cool on a rack 45 minutes.

In a bowl mix powdered sugar & milk until
well blended – drizzle over top of pie. Allow
glaze to set before serving, about 30 minutes.

(recipe: tastyrecipes – Facebook)
———————————

Crockpot Root Beer Baked Beans

2 (28 oz, ea) cans pork & beans
1 small white onion, diced
2 T. mustard
2 T. molasses
1 C. root beer
1/2 C. barbecue sauce
8 slices bacon, sliced/cooked/drained

Place all ingredients except bacon in crockpot –
stir. Sprinkle bacon over top of beans. Cover &
cook on Low 5 hours without opening the lid
during cooking time.
Stir & serve. Serves 10

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

Grilled Chicken/Zucchini Wraps

4 boneless, skinless chicken breasts
4-6 zucchini, sliced lengthwise into 1/4″
thick slices
olive oil
salt/pepper, to taste
1/2 C. Ranch salad dressing, divided
8 (10 inch) whole-grain flour tortillas
8 lettuce leaves

garnish: shredded Cheddar cheese

Brush chicken & zucchini with olive oil;
sprinkle with salt/pepper & grill over
medium-high heat 5 minutes. Turn
chicken over & add zucchini to grill.
Grill 5 minutes longer until chicken
juices run clear & zucchini is tender.
Slice chicken into strips & set aside.

For each wrap:
Spread 1 T. salad dressing on a tortilla;
top with a lettuce leaf, 1/2 C. chicken
& 3-4 slices zucchini; sprinkle with
cheese & roll up – secure with toothpicks
if needed. Makes 8 wraps

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

Taco Tomatoes

4 tomatoes
1 T. olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning mix
kosher salt
ground black pepper
2/3 C. shredded Mexican cheese
1/2 C. shredded lettuce
1/2 C. sour cream

In medium skillet over medium heat,
heat oil. Add onion & cook about 5
minutes until tender; add ground beef &
taco seasoning, breaking up meat with
a spoon. Season with salt/pepper & cook
until beef is no longer pink, about 6
minutes; drain fat. Place tomatoes stem-
sides down – cut into 6 wedges – DO NOT
cut all the way through (you will be stuffing
them) – carefully spread open the wedges.
Divide taco meat evenly among tomatoes;
top with cheese, lettuce & sour cream –
serve. Serves 4

(recipe: delish.cooking)
—————————

Mexican Pizza for One

1/2 lb. ground beef (or turkey)
2-3 T. taco seasoning
1/4 – 1/2 C. refried beans
1/4 – 1/2 C. salsa
1/4 – 1/2 C. shredded Taco-blend
cheese
2 (10 inch) flour tortillas

Your choice of toppings:
chopped tomatoes, sliced green
onions, sliced olives, etc.

Preheat oven 350 degrees F.
Line a flat rimmed baking sheet
with foil – lightly spray with nonstick
cooking spray. Brown meat in a skillet
until no longer pink; drain. Add taco
seasoning & combine well. Lay one
tortilla on baking sheet – spread top
with beans, then meat; cover with
another tortilla. Bake 10  minutes.
Remove from oven & spread top of
tortilla with salsa, then cheese & any
other desired toppings. Bake an
additional 5-10 minutes until cheese
is fully melted.

(recipe: yummly.com)
—————————

Chili Cornbread Salad

1 (8.5 oz) pkg. cornbread/muffin mix
(like Jiffy)
1 (4 oz) can chopped green chilies,
undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. (8 oz) sour cream
1 envelope ranch salad dressing mix
(dry)
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 oz, ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 8″ X 8″ baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan. Bake 20-25 minutes until a toothpick
inserted in center comes out clean. Cool.

In small bowl combine mayo, sour cream &
dressing mix. Crumble half the cooled corn-
bread into a 9″ X 13″ baking dish. Layer with
half of beans, mayo. mixture, corn, tomatoes,
green pepper, onions, bacon & cheese – repeat
layers (dish will be VERY full). Cover & refrigerate
2 hours. Makes 15 servings

NOTE: You can save time by using a prepared
cornbread. You can also add diced jalapeno
pepper, if desired.

(recipe: tasteofhome.com)
—————————————
Crisp Cucumber Salsa

2 C. finely chopped cucumber,
peeled/seeded
1/2 C. finely chopped/seeded tomato
1/4 C. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded/chopped
4 1/2 tsp. minced fresh cilantro
1 clove garlic, minced
1/4 C. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt

baked tortilla chips – “SCOOPS”

In small bowl combine first 7
ingredients. In another bowl combine
sour cram, lemon & lime juices, cumin
& seasoned salt – pour over cucumber
mixture & toss gently to coat. Serve
immediately with chips. Makes 2 1/2 C.

(recipe: tasteofhome.com)

————-

Banana Split Fluff Salad

1 (3.4 oz) box instant banana pudding mix
1 (20 oz) can crushed pineapple (do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. mini marshmallows
1/2 C. finely chopped walnuts plus 2 T.
for garnish
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,
halved

Stir together pudding mix & pineapple
until dissolved & thickened. Fold in
Cool Whip; gently stir in marshmallows,
nuts, choc. chips, bananas & cherries.
Refrigerate at least 1 hour before
serving. Makes about 8 C. salad

(recipe: Mike Suddaby-Facebook)


Hope you are all in good health and getting
ready to enjoy the holiday weekend. We
don’t have any special plans for the weekend;
I have to babysit tomorrow – am REALLY hoping
the hours get shortened (for now, I’m supposed
to start at 6:30 A.M.! Ugh! and usually get off
around 4:30 – 6 p.m. LOoooooong DAY!). I did
hear that the other grandparents ‘should’ be
returning from up North next week – YAY!
(They are staying at their cabin because they’re
having the carpets removed & wood flooring
put down plus having their house power washed –
guess there were some complications in the
flooring installation -sure hope it goes smoothly
so I can get back to my ‘old’ schedule of ONE
day a week sitting and for “NORMAL” amounts
of time, say 5-6 hours not 10+  . . . we’ll see.

Hugs;

Pammie

it’s FINALLY Saturday – YAY!

It has been a VERY busy/crazy week for me; yesterday ‘looked’ like it was going to be an easy babysitting (I thought: 11:30 a.m. to around 4 p.m.) – BOY, WAS I WRONG! Turns out my son (the Executive Chef) had a 250-person banquet/event that night which kinda turned out to be the ‘banquet from hell’. I kept wondering when he would be home (so I could go home); he had asked my husband to drive our 12-yr old grandson from home to his football practice (about 20 minutes away) because he wouldn’t be able to get there in time . . . that should have been a ‘sign’ for me, but I didn’t see it. Long story short: I ended up babysitting from 11:30 a.m. to 9:55 p.m. and I was exhausted! I woke up the baby after he had slept 2 hours, thinking he probably wouldn’t go to sleep later on in the evening and be up all night – almost right on that one – he was bouncing off the walls when his dad got home at almost 10 p.m. (Oh well – not MY problem! I’m DONE!!!). Next week I’m babysitting Tues & Friday but, I’m told, they won’t be LONG days – we’ll see, sure hope so! You wouldn’t think watching a 1 1/2 yr old all day long would be tiring, but for starters listening to Nick, Jr. TV for hours on end is mind-numbing (YES, I ‘could’ change the channel); just glad I’m done & today is my OFF DAY!!! (Still in my jammies at 1:10 p.m.!)

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

Mango Float Dessert
(8 hours or overnight)

2 C. heavy cream
1 (14 oz) can sweetened
condensed milk
1/2 tsp. vanilla
1 1/2 C. graham cracker
crumbs
3 ripe mangoes, diced

Combine cream, sweetened
con’d milk & vanilla in large
bowl – beat using elec. mixer
until it doubles in volume,
about 4 minutes. Spread a
scant 2 C. of cream into a
8 X 8″ baking dish; cover with
1/2 C. graham cracker crumbs &
one third of the mangoes. Continue
layering for a total of 9 layers,
ending with mango. Chill at least
8 hours or overnight. Serves 16

(recipe: foodnetwork.com)
—————————–

Shrimp Salad

1 lb. shrimp, peeled/deveined
1 T. olive oil
kosher salt
black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 T. minced dill
romaine lettuce – for serving

Dressing:
1/2 C. mayonnaise
juice & zest of 1 lemon
1 tsp. Dijon mustard

Preheat oven 400 degrees F.
On a large baking sheet toss shrimp
with olive oil – season with salt/pepper.
Bake until shrimp are completely opaque-
5-7 minutes. In large bowl whisk mayo,
lemon juice & zest, Dijon mustard – season
with salt/pepper. Add cooked shrimp, red
onion, celery & dill to the bowl & toss to
combine. Serve on bread or over lettuce
leaves. Serves 2

(recipe: delish.com)
———————————

Pork Chops w/Peach Sauce

1/3 C. peach jam
2 T. ketchup
1 T. plus 1 tsp. Worcestershire sauce
2 T. apple cider vinegar
2 T. cold, unsalted butter cut into
small pieces
12 oz. green beans, trimmed
kosher salt/black pepper, to taste
1 1/2 C. flour
1 tsp. baking powder
1 large egg white
vegetable oil, for frying
4 1/2 inch thick pork loin chops,
about 1 lb, trimmed

In large skillet over medium-high
heat cook jam, ketchup, 1 T. Worc.
sauce & 3 T. water, whisking, until
thickened, about 5 minutes. Whisk in
vinegar, then butter – a few pieces
at a time; whisk in a few T. water if
sauce is too thick. Remove from
heat & cover. Place green beans in
a microwave-safe bowl; sprinkle
with water & season with salt/pepper.
Cover with plastic wrap, pierce the
plastic wrap & microwave until tender,
8-10 minutes. Whisk 1 C. flour, baking
powder, 1/2 C. water, egg white, &
remaining 1 tsp. Worch. sauce in a bowl;
add a few more T. water if needed. Place
remaining 1/2 C. flour in a shallow dish
(like a pie plate). Heat 1/4 inch vegetable
oil in a large skillet over medium-high
heat until it reaches 375 degrees F.
on a deep-fry thermometer. Dredge
chops in the flour, then dip in the
batter – fry until golden, 3-4 minutes
per side. Drain on paper towels. Serve
with peach sauce & green beans.
Serves 4

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

Pea ‘n Peanut Salad

2 1/2 C. frozen peas (about 10 oz,)
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
Salad dressing

In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing;
stir into salad. Refrigerate, covered,
until serving. Serves 4

(recipe: tasteofhome.com)
————————–

Cheesy Bacon Zucchini Bread

4 strips bacon
1 C. Half & Half
1 tsp. lemon juice
1/2 lb. zucchini (about 1 medium
zucchini)
1 1/4 C. flour
1 C. fine corn meal
1 tsp. brown sugar
1/4 tsp. garlic powder
1 tsp. salt
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. dried basil flakes
1/2 C. NY sharp white Cheddar cheese,
shredded (poster uses Cracker Barrel
brand)
1/2 C. sharp Provolone cheese, chopped
into 4 slices
2 eggs
1/4 C. melted butter (4 T.)
1/2 C. chopped scallions

Preheat oven 350 degrees F.
Butter & flour a loaf pan. Cook bacon
to crisp; drain & crumble or chops.
In a bowl mix Half & Half & lemon juice;
set aside. Shred zucchini on large holes
of a box grater-place shredded zucchini
on a clean dish towel & wring out as
much of the water as you can. You should
be left with about 1 C.  In large bowl combine
flour, corn meal, brown sugar, garlic powder,
salt, baking powder, baking soda & basil.
Add in both cheeses & toss to coat. Add in
shredded zucchini & toss, stirring with a
spoon to coat. In a separate bowl, add
Half & Half mixture with eggs – beat to
combine then add into flour mixture &
stir to combine. Stir in bacon & scallions.
Pour batter into prepared pan & bake on
center oven rack 45-50 minutes until
golden brown on top & a toothpick
inserted into center of loaf comes out
clean. (the bread will be moist so
the toothpick will be wet but should
show no signs of raw batter).
Serve warm with butter or cool to
room temperature. Wrap & store
in fridge. Makes 1 loaf

(recipe: afamilyfeast.com)
———————————–
Zucchini & Tomato Casserole

2 medium zucchini, thinly sliced*
1 medium onion, chopped
2-3 medium sized tomatoes, sliced
2 C. cheese, shredded (poster uses
a combination of Cheddar & Parmesan)
1 1/2 C. bread crumbs
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. parsley flakes

Preheat oven 375 degrees F.
In small bowl mix all spices, salt/pepper.
Spray a 9″ X 9″ baking dish with nonstick
cooking spray. Layer chopped onion, zucchini,
tomato, cheese & bread crumbs – sprinkle
with spice mixture – continue layers, ending
with cheese & bread crumbs. Bake 45-50
minutes.

*You can also use yellow squash instead

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

Crockpot Cheese Spinach

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/well
squeezed/drained
2 C. (16 oz) cottage cheese
1 1/2 C. cubed Velveeta cheese
3 large eggs, lightly beaten
1/4 C. butter, cubed
1/4 C. flour
1 tsp. salt

Spray insides of 3 qt. crockpot
with nonstick cooking spray.
In large bowl combine all ingredients –
pour into sprayed crockpot. Cover &
cook on High 1 hour. Reduce heat to
Low; cook 4-5 hours longer until
a knife inserted into center comes
out clean. Serves 6-8

(recipe: tasteofhome.com)
——————————

Chopped Feta Salad

8 C. chopped romaine lettuce
1/2 English cucumber, peeled/diced
into large chunks
1/3 C. feta cheese, crumbled
1/8 of a small red onion, sliced
1/4 C. olive oil
2 T. red wine vinegar
1 1/2 T. fresh chopped dill
1/2 tsp. kosher salt
fresh ground black pepper, to taste

Toss all ingredients together & serve
immediately. Serves 4

NOTE: You can also add:
-sliced cherry or grape tomatoes
-pitted olives (like Kalamata or Catelvetrano)
-canned chickpeas
-(change out red wine vinegar for fresh lemon
juice
-turn it into a main dish by adding grilled/diced
chicken or shrimp

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

Blackberry Buckle

3/4 C. sugar
2 eggs
1/2 C. butter or margarine,
softened
2 tsp. baking powder
1 2/3 C. flour
2/3 C. milk
2 tsp. vanilla
1/2 tsp. salt
2 1/2 C. fresh blackberries
(can used canned)

Topping:
1/2 c. butter or margarine (1 stick),
cut into pieces
1/2 C. sugar
1/3 C. flour
1 tsp. cinnamon

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
using elec. mixer, cream butter, sugar
& eggs. Add rest of ingredients except
blackberries & mix well; spread in
bottom of prepared dish. Mix
topping ingredients together in a
bowl (except the butter) – sprinkle
topping over blackberries & spread
butter pieces on top. Bake 40-45
minutes until top is brown.
Serves 8-10

(recipe: thesouthernladycooks.com)

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

I have got to say: I have a GREAT husband! On
August 18th my computer/email for some
reason decided to no longer recognize my
password! Great – NOW what do I do? I went
to my alternate email site (Internet Explorer)
and changed the password  & was then able
to retrieve my emails THERE – but NOT on my
original site through Thunderbird – sigh. I
‘think’ I might have mentioned it to my husband
who might have been busy at the time but just
kept plodding away through Internet Explorer –
don’t like their email set up! Finally today I asked
him, again, if he could check it out and it took him
a good half hour to finally get our AT&T connection
to recognize my newly-changed password – UGH!
(Honestly don’t know what I would have done if
he weren’t available! – I’d probably STILL be plugging
away on Internet Explorer and complaining all the
way!)

Our weather has taken a bit of a turn to RAIN – not
bad, just light but now our days are NOT sunny
so I’m trying to adjust to not seeing bright sunshine
when I wake up. Just looking at the forecast for the
coming week – mostly 70/80’s and chance of thunder-
storms. Tuesday is ‘mostly sunny’ but then more
thunderstorms – sigh. Oh well, life can’t ALL be sunshine,
right? The trick is adjusting your attitude to ‘try’ to be
‘sunny’ even during the gloomy times!

Have a GREAT day!

Hugs;

Pammie

It’s Wednesday – mid week!

Here we are at Wednesday already – Wow, this week is flying by! I’ve spent the past two days babysitting my 1 1/2 yr. old grandson for 8-10 hours a day…let me tell you: I love my grandson but it’s MIND-NUMBING! He’s into a new phase where he’s showing anger (lovely, right?) if you tell him stop he raises his fist and starts yelling baby-gibberish at you. This is NOT the grandma to do that with – I just glare at him, say: “No! STOP!” . . . it’s taken a few times but now if he starts getting anywhere near that all I have to do is glare and he sort of walks away with his eyes on the floor. I don’t want a baby tyrant on my hands and this is Week #2 of my babysitting more because the other grandparents are out of town (I’m sorry, but they are much more tolerant of his ‘cute’ little ways than I am – I raised three boys and helped raise 14 foster babies so I know who’s in charge . . . and it’s NOT a One Year OLD!) I’m also babysitting Friday but get to come in at 12:30 instead of much earlier so hoping that helps. I thought I was almost done with this ‘multi-day’ babysitting when I asked “How’s your parents doing?” and found out they are at their cabin NOT because they just wanted to get away but because they are having new wood floors put in and their house power-washed. When she checked on the progress yesterday, it appears the company has only ripped out the old carpet – no new floors yet . . . Oh BROTHER; can’t imagine my ‘sitting’ schedule next week – sigh. The good thing is: I have been solid on making sure I get MY days off for both knit groups & my special needs group – we’ll see how that goes next week –

=========

Fudgy Cocoa Zucchini Brownies

3/4 C. canola oil
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. flour
1/3 C. unsweetened baking
cocoa
1 tsp. baking soda
1 1/2 C. shredded zucchini (excess
moisture squeezed out)
1/2 C. mini chocolate chips

Chocolate Fudge Frosting:
6 T. butter, softened
2 2/3 C. powdered
1/2 C. baking cocoa
1/4 to 1/3 C. milk or heavy cream

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper – lightly
spray with nonstick cooking spray. In
medium bowl add oil, eggs, vanilla &
sugar – using elec. mixer, beat 2 minutes.
In another bowl combine flour, cocoa
powder & baking soda – add wet
mixture to flour mixture & mix well.
Stir zucchini shreds into batter until
thoroughly incorporated. Add in mini
choc. chips. Spread batter in prepared
pan. Bake 20-25 minutes – allow brownies
to cool before frosting.

Frosting;
Using elec. mixer, cream butter & add in
powdered sugar until light & fluffy. Beat
in cocoa powder; add in milk/cream &
beat together until smooth. Frost brownies.

NOTE: You can add up to 2 C. of zucchini.
You can also double the recipes & use a
jelly roll pan for a large crowd.

(recipe: thebaking chocolatess.com)
—————————–

Broccoli/Cheese Cornbread

1 C. corn meal + 1 T.
1/3 C. flour
1 stick butter
2 tsp. honey
4 large eggs
1 (12 oz) pkg. ricotta, cottage
cheese (or sour cream)
1 tsp. salt
1 tsp. granulated garlic
1 tsp. black pepper
1 tsp. cayenne (to taste)
1 C. broccoli florets, steamed &
chopped
2 C. shredded cheese*
2 T. grated Parmesan cheese
1/4 tsp. baking soda
1 1/2 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 12 X 12″ baking pan with
nonstick cooking spray. Mix all
bread ingredients (except Cheddar
cheese) in a large bowl & pour into
prepared pan. Bake 35-45 minutes
until a wooden toothpick inserted
into center of bread comes out clean.

*POSTER cuts bread into pieces &
sprinkles Cheddar cheese on top
while still warm.

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

Foil Pack Artichoke & Chicken Dinner

3 C. instant white rice, uncooked
3 C. warm water
6 small boneless skinless chicken breasts,
(1 1/2 lb, 1/2 inch thick)
1 (13 3/4 oz) can artichoke hearts,
drained/quartered
2 large tomatoes, chopped
1/2 C. Zesty Italian Salad dressing
1/4 C. (Classico) Traditional Basil
Pesto sauce & spread

Preheat oven 400 degrees F.
Mix rice & water in a bowl & spoon
onto centers of 6 large sheets of
heavy-duty foil. Top with chicken,
artichokes & tomatoes – drizzle
with combined dressing & pesto.
Bring up foil sides; double-fold
top & both ends to seal each
packet, leaving room for steam
inside. Place in a 15 X 10 X 1″ pan.
Bake 30-35 minutes until chicken is
done (165 degrees F.). Remove from
oven; let stand 5 minutes then cut
slits in foil to release steam before
opening. Serves 6

(recipe: kraftrecipes.com)
————————–
Bacon-Cheddar Chicken & Potatoes

1/4 C. Ranch salad dressing
6 large bone-in chicken thighs, skin/
visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5) cut
into 1-inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
2 T. chopped fresh parsley

Place chicken in a shallow dish & pour
salad dressing over it – refrigerate
30 minutes to marinate.

Preheat oven 400 degrees F.
Cook bacon in large skillet over
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet; drain bacon
on paper towels. Add potatoes &
onion to skillet & cook 5 minutes,
stirring occasionally. Remove from
heat; crumble bacon & add to potato
mixture, mixing lightly. Spoon into
9 X 13″ baking dish. Remove chicken
from marinade (discard marinade/
salad dressing). Place chicken in dish
over potato mixture. Bake 55 minutes –
1 hour until potatoes are tender &
chicken is fully cooked (165 degrees F.).
Top with cheese & parsley – serve.
Serves 6

(recipe: kraftrecipes)
———————————

Melon Salad w/Basil Dressing

6 C. cantaloupe, chopped
6 C. watermelon, chopped

Dressing:
2 C. fresh sweet basil
1/2 C. vegetable oil
1/2 c. apple cider vinegar
6 T. balsamic vinegar
3/4 C. honey
1 1/2 tsp. salt
1 tsp. black pepper
dash Tabasco sauce

Garnish:
1 C. feta cheese
fresh chopped basil leaves

In food processor pour vegetable
oil, apple cider vinegar, balsamic
vinegar, honey, salt/pepper – blend
until thick & creamy. Add basil & blend
until it is in very small pieces. Taste &
adjust seasonings to your taste. Pour
dressing over melon & toss to cover
melon all over. Chill salad.
Right before serving, toss with Feta
cheese crumbles.

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

Crockpot Magic Bars

1 1/3 C. crushed graham crackers
1 stick butter, melted
1 can sweetened condensed milk
2 C. baking morsels/chips (your choice –
poster used 1 part chocolate chips/
1 part white chips & 1 part butterscotch)

In a bowl mix crushed graham cracker
crumbs & melted butter – press mixture
into bottom of crockpot. Pour milk
over top of crust. Layer chips.
Cover & cook on High 1-2 hours until
set & edges are golden. Cool completely
& cut into bars. Bars are done when
you slide a spatula along the edge &
they easily pull away from edge.

NOTE: Let bars cool completely before
cutting – do not cut bars when hot.

(recipe: recipesthatcrock.com)

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

Our weather has been all over the place lately –
from the 70’s to the 90’s – yesterday started
out nice & warm followed by a huge torrent
of rain. It was so loud you could hear it inside
the house so I opened the sliding screen door
for the baby to be able to see & hear it – he
was fascinated (it rained really heavy for
almost 15 minutes straight and then the
sun came out & it was sunny for the rest
of the day!).

Gas prices were steady at $2.89/9 so
I filled up a few days ago – today same
place: $2.79/9…sigh.

I’ll be glad when this babysitting schedule
changes back to me sitting one day a week
for around 4-5 hours; it’s hard to believe
how exhausting it is to do nothing but
read/knit/watch him play (or wrestle
with him), change diapers & monitor his
eating. (I suppose if I were at home instead
of his house I could do other things but our
house is no longer ‘baby proofed’ so this
works out better. (Sorry for the complaining-
getting off my soapbox now . . . )

Hugs;

Pammie