Babysitting … almost 7 months now!

And THIS is what happens when I don’t get to babysit for almost 2 1/2 weeks! He’s got 2 bottom teeth now, crawls a lot, pulls himself to a stand AND says: “Da-da!” I had a happy/fun sitting yesterday (it was NOT as long as the last time: 10 1/2 hours!). This time I was there 4 hrs 15 minutes AND he took a nap from 11:25 a.m. – 2:05! SCORE! He’s also grabbing at the babygate & shaking it; believe me, I was extra vigilant at the safety issues. I know at his last pediatrician’s visit they said he was in the 95 percentile in height & weight – this boy is really striving to break all the baby standards!

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

Jamaican Banana Bread

2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. granulated sugar
1/4 C. butter, softened
2 large eggs
1 1/2 C. mashed ripe banana,
(about 3)
1/4 C. plain yogurt*
3 T. apple cider (or dark rum)
1/2 tsp. vanilla
1/2 C. flaked sweetened
coconut
1/2 C. powdered sugar
1 1/2 T. fresh lime or lemon
juice

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Place flour, baking
soda & salt in large bowl – whisk
to combine. In another large bowl
add gran. sugar & butter – beat using
elec. mixer on medium speed until well
blended. Add eggs, 1 at a time, beating
well after each addition. Add banana,
yogurt, cider & vanilla – beat until
blended. Add flour mixture; beat at
Low speed until just moistened. Stir
in 1/2 C. coconut & spoon batter into
prepared loaf pan. Sprinkle top with
1 T. coconut. Bake 1 hour until a
wooden toothpick inserted into center
of loaf comes out clean. Cool in pan
10 minutes on a wire rack; them remove
loaf from pan. Combine powdered sugar &
juice, stir with a whisk & drizzle over top
of warm bread. Cool completely on wire
rack before slicing. Makes 1 loaf.

*or pina colada flavored yogurt, if you
can find it!

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

Crispy Onion Chicken

4 boneless, skinless chicken breasts
3/4 C. honey mustard
2 C. French’s French fried onions,
crushed

Preheat oven 375 degrees F.
Line a baking dish with foil &
spray with nonstick cooking spray.
Dip each chicken breast in honey-
mustard then coat in crushed
French fried onions. Place in
prepared dish & bake 30-35
minutes until cooked through.
Serves 4

(recipe: sixsistersstuff.com)
————————————-
Garlic Roasted Potatoes

3 lb. small red or white potatoes
1/4 C. good olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut potatoes in half or quarters;
place in a bowl with olive oil,
salt/pepper & garlic – toss until
potatoes are well coated. Transfer
to a sheet pan & spread out in a
layer. Roast 45 minutes to 1 hour
until browned & crisp. Flip twice
using a spatula during cooking
time in order to ensure even
browning. Remove from oven,
toss with parsley, season to
taste with salt/pepper & serve hot.
Serves 8

(recipe: foodnetwork.com)
—————————

Honey Cornbread

1 T. butter, softened
1 C. cornmeal
1 C. flour
1 T. baking powder
1/4 C. sugar
1 tsp. salt
1 C. buttermilk*
2 eggs
4 T. butter, melted
1/4 C. honey

Preheat oven 400 degrees F.
Use softened butter to grease a 9 or 10″
square baking pan (or cast iron skillet).
In large bowl mix cornmeal, flour, baking
powder, sugar & salt. Make a well in middle
of dry mixture & add buttermilk, eggs, butter
& honey – stir until just combined – do not
over mix! Pour batter into prepared pan.
Bake 20-25 minutes until golden brown.
Cool at least 10 minutes before cutting.
Serves 10

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 1 or 2-Cup measuring cup. Pour in
milk to reach the 1-cup measure &
stir using a fork. Let stand 5 minutes
and you have buttermilk!

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

Zucchini Fries

2-3 medium zucchini, unpeeled
1 C. flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
1 egg
3/4 C. milk
1 C. cooking oil

Heat 1 C. cooking oil in a large
skillet (or fryer) – oil needs
to be very hot for this recipe.
Mix all ingredients in bowl (except
oil). Cut ends off zucchini, cut in
half then into strips (like French
fries) or can cut into chunks. Dip
several pieces of zucchini into flour
mixture. Add zucchini to hot oil &
fry on each side until golden brown.
Remove & drain on a paper towel-
lined plate. Makes a large plate
of fried zucchini.

(recipe: thesouthernladycooks.com)
———————————
Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn kernels
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini
(can use yellow squash or a mixture
of both)
1 pkg. onion soup mix
3/4 C. water

Brown ground beef, onion & green
pepper in large skillet; drain. Add
remaining ingredients – cover &
simmer 15-20 minutes until
vegetables are tender. Serves 8-10

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

Crab Alfredo

1 (12 oz) pkg. linguine pasta
3 T. butter
3 cloves garlic, minced
3 T. flour
1 C. heavy cream
1 C. chicken broth
1 1/2 C. freshly grated Parmesan
cheese, plus more for garnish
1 T. Old Bay seasoning, more
for sprinkling
kosher salt/fresh ground black pepper
2 T. fresh chopped parsley, more for
garnish
1 lb. lump crab meat
juice of 1/2 lemon

In large pot of salted boiling water,
cook linguine accordg. to pkg.
directions for al dente; drain &
return to pot. In large skillet over
medium heat, melt butter. Add garlic &
cook 1 minute then add flour & stir
until golden. Pour in heavy cream &
chicken broth; simmer until thick,
3 minutes. Add Parmesan & let
melt, 2 minutes. Season with Old Bay,
salt/pepper. Stir in parsley & crab
meat – toss until coated then add
linguine & toss until fully combined.
Garnish with Old Bay, parsley &
Parmesan cheese – squeeze with
lemon. Serves 4

(recipe: delish.com)
—————————-

Smokehouse Almond/Apple/
Spinach Salad

Salad:
1 (12 oz) pkg. fresh spinach
1 1/2 C. shredded mozzarella cheese
1 large Golden Delicious apple, sliced
1 large Gala apple, sliced
2 C. shredded, cooked chicken (can
use rotisserie)
1/2 red onion, sliced
3/4 C. (Blue Diamond) Smokehouse
whole almonds

Creamy Poppy Seed Dressing
1/3 C. apple cider vinegar
3/4 C. sugar
1 tsp. salt
6 T. mayonnaise
1 tsp. honey mustard
3 T. orange juice
1/4 tsp. onion powder
6 T. vegetable or canola oil
1 T. poppy seeds

In large serving bowl layer all
salad ingredients.
Dressing:
Place all dressing ingredients
(except oil & poppy seeds) in blender;
blend until smooth. Add oil, a little
at a time, until completely incorporated.
Add poppy seeds & stir to combine.
Toss salad & pour dressing over top.
Toss to combine & serve immediately
Serves 7

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

Crockpot Carrot Cake w/ Cream
Cheese Frosting
(uses 7 qt. or larger crockpot,
in which a loaf pan will fit)

Cake:
2/3 C. flour
1/2 C. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. freshly grated ginger
1/4 tsp. salt
1/3 C. vegetable oil
2 eggs
1 (8 oz.) can crushed pineapple
with juice
1/2 C. golden raisins
1 C. chopped pecans or walnuts
(optional)
1 C. carrot, finely grated

Cream Cheese Frosting:

4 oz. cream cheese, softened
1 C. powdered sugar
1/2 tsp. vanilla

Cake:
In small bowl combine flour,
sugar, baking soda, baking powder,
spices, ginger & salt; whisk to mix
fully. In large bowl combine oil,
eggs, pineapple, raisins, nuts &
carrot – whisk to combine well. Add
dry ingredients to wet ingredients &
mix by hand using a spoon or rubber
spatula until well mixed. Spray a loaf
pan  with nonstick spray (or use
butter & flour). Pour batter into
prepared pan & place in bottom of
7 qt. crockpot. Cover top opening of
crockpot with paper towels (double
layer or a thin kitchen towel, making
sure towel is not touching cake). Cover
with lid & cook on High 3-4 hours until
a toothpick inserted into center of cake
comes out clean. Remove pan from
crockpot & let cool in pan on wire
rack 5 minutes. Invert cake onto a
cooling rack & let cool completely
before frosting.

Frosting:

Using elec. mixer, whip cream cheese until
fluffy. Add powdered sugar, a little at a time,
scraping down sides of bowl as needed. Mix
in vanilla. Once cake is cooled, frost with
frosting.
Serves 8

(recipe: crockpotladies.com)

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

Right now I’m waiting for my Apple Crisp to
finish baking; a church friend gave me a bag
of apples Sunday & they had to be used up
quickly. I’ve noticed, now that all of our boys
are officially moved out, that husband & I
don’t eat as much – hence leftovers last a
LOT longer than before. Made Pork Cube
Steaks, corn-on-the-cob & big tossed salad
for dinner . . . there’s enough for dinner for
both of us tonight, also! Seems funny learning
how to cook for just TWO people! (The apple
crisp is a small one – apples only made a
8 X 8″ pan, so I don’t see that lasting very
long around here!).

Hope you are all in good health & enjoying
the last of the Summer weather. I’m still
(as I do every year) rooting for Indian
Summer. For those of you who don’t know
what I’m talking about, here in Michigan
we are ‘usually’ gifted with a short period
of days (sometimes almost a week) of
un-seasonably warm weather (like it
would be in July – in the high 80’s) before
we get really cold Fall weather. Indian
Summer also usually comes after we’ve
had a short period of cooler temperatures;
maybe you can see why I always really
HOPE we’ll get that last little bit of WARM
before the cold sets in. It’s been nice the
past few days, lows of 60’s/high of mid-
80’s with a brief period of drizzle yesterday.

Gas Prices: I’ve been wondering if the recent
hurricanes would affect the gas prices; for a
short few days prices went up about 10 cents
a gallon to the $2.59/9 range but now they’re
back down to $2.33/9 per gallon.

Enjoy your day!

Hugs;

Pammie

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Hello, September (a little late)…

Hello! Been awhile since I’ve posted (or, it feels that way to me) – been playing ‘catch up’. Next Tuesday is the official “Pick Up” date for all the knit/crocheted baby items for the Detroit Veterans Hospital’s Baby shower so I’ve been trying to make sure all the details are covered; example: drove to meet a fellow group member to pick up EIGHT flannel baby blankets she’d made – she won’t be able to attend next week’s meeting. Also delivered 40 baby hats to the local hospital – after next Tuesday I’ll FINALLY be back to ‘Ground Zero’ – meaning I won’t have any more baby projects awaiting delivery – YAY! (You know, of course, that doesn’t mean I won’t be creating more…just means I don’t have any LEFT to give away!). Right now I’m working on the peach/white baby blanket for my friend who’s due in February (this blanket is for IF she has a girl, already have a blue one for the other choice); a white & muted baby colors striped blanket for Crisis Pregnancy Center and a dark plum colored scarf for the needy/homeless this winter (getting a head start!). Of course, I also am doing my ‘usual’ – perusing various knit stitch/pattern sites for new ideas for more blankets…I’m incorrigible on that one-grin! Love keeping busy and being able to give things away.

In my many travels yesterday (meeting lady to pick up flannel blankets/stop at JoAnn’s/stop at WalMart) I picked up a rather sad-looking skein of mint green baby yarn that had lost it’s tag/band information – it was one of those BIG skeins; got it for $4.00 at WalMart in the Clearance section just because it didn’t have a band – SCORE! Also picked up some blue/white/darker blues cotton skeins to knit up some spa cloths for oldest son’s girlfriend (baby’s Mom) for Christmas – it’s SO nice to see something you made for someone actually being USED! I’ve seen the ones I made her last year hanging WET on the shower bar – YAY!

(example of my ‘crazy knit stitches/patterns’ obsession: just found a really pretty knit sweater pattern (NO, I’m NOT a sweater/garment knitter) but am going to attempt the bottom pattern & see if I can make it into a baby blanket!

Speaking of BABY – he’s now crawling and popping another tooth – sigh. I’m almost in trepidation when getting the request to babysit now; went Tuesday and wasn’t sure just WHAT to expect. Arrived and there was no big blanket on the floor for him to play on, no Pack & Play (port-a-crib) up – nothing! I asked & was told: “Oh, he crawls everywhere now!” UGH! Where do you put him when you suddenly have to go to the bathroom? She mentioned putting him in the bouncer – LET ME TELL YA – that ‘item’ takes some time & patience to get BOTH little feet & legs in the holes WITHOUT jamming his feet or knees; can’t imagine trying to do that when you REALLY have to go potty! UGH! Fortunately he was in the bouncer for a good 45 minutes before fussing. Made him a bottle & he slept until his Dad got home about 50 minutes later! SCORE!

Fruit & Cream Pie

1 unbaked deep dish
pie crust
2 C. whipping cream
1/4 C. powdered sugar
3 C. fresh fruit, cut up
(strawberries, blueberries,
kiwi fruit, peaches, etc.)

Bake pie crust accordg. to
pkg. directions – cool 30
minutes. In large bowl
combine whipping cream &
powdered sugar – using elec.
mixer, beat until stiff peaks
form. Gently fold in fruit &
spoon into cooled crust.
Refrigerate at least 1 hour
before serving. Store
leftovers in fridge.

(recipe: americantimes.food.com)
——————————–
Tuna Zucchini Cakes

1 T. butter
1/2 C. finely chopped onion
1 (6.4 oz) pouch light tuna in water
1 c. seasoned bread crumbs, divided
1 C. shredded zucchini
2 large eggs, lightly beaten
1/3 C. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
2 T. canola oil

In large saucepan over medium-
high heat heat butter; add onion.
Cook & stir until tender; remove
from heat. Add tuna, 1/2 C. bread
crumbs, zucchini, eggs, parsley, lemon
juice, salt/pepper – mix lightly but
thoroughly. Shape into 6 half-inch
thick patties & coat with remaining
bread crumbs. In large skillet heat
oil over medium heat. Add patties &
cook 3 minutes per side until golden
brown & heated through.
Serves 3

(recipe: tasteofhome.com)
——————————–

One-Pot Shrimp Linguine

1 box linguine pasta
1 lb. shrimp
1 pint grape tomatoes
1 C. fresh basil
2 cloves fresh garlic
1 (14 1/2 oz.) can diced tomatoes
2 C. spinach
1 C. feta cheese
2 C. water
2 tsp. salt

Place pasta, fresh & canned
tomatoes, basil, salt/pepper &
2 cloves garlic (whole/peeled)
in large skillet. Add 2 C. water & cook
over high heat – after 5 minutes add
shrimp & spinach. Cook until all
liquid is absorbed & shrimp is
fully cooked (pink). Top with feta
cheese & serve. Serves 6

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

Asparagus Bacon Salad (& dressing)

1 lb. fresh asparagus spears, trimmed
salt/pepper
3-4 slices bacon, cooked, broken into
pieces
1 small onion, cut into rings
1 medium tomato, chopped
1 C. baby spinach, chopped
1/2 C. chopped nuts (walnuts or pecans)
1 C. raisins (optional)

Preheat oven 375 degrees F.
Trim asparagus spears & spread out on
baking sheet – spray with nonstick cooking
spray & sprinkle with salt & black pepper.
Bake 10 minutes until tender or to your
liking. Combine bacon pieces, onion rings,
tomato, spinach, nuts & raisins (if using)
in large bowl. Cut asparagus into pieces
& add – toss all ingredients together.
Adjust salt/pepper as needed.

Note: you can also add chopped boiled
eggs or cut up apples to this salad.

Dressing:
1 T. lemon juice
2 T. olive oil
2 T. red wine vinegar
1/4 tsp. garlic powder (can use
fresh minced – about 1 clove)
1 tsp. spicy brown mustard or Dijon
1 tsp. dried basil (or fresh, chopped)
2 T. honey
1/8 tsp. black pepper
salt, to taste

Mix all dressing ingredients together &
serve with above salad. Makes about
1/2 Cup.

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

Short & Sweet Baked Beans
(crockpot)

4 slices bacon
1 C. frozen chopped onion
4 (15 oz, ea) cans pork & beans in
tomato sauce, drained
1/4 C. packed brown sugar
1/2 C. ketchup
1/2 C. molasses
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. cayenne pepper

Cook bacon in large skillet over
medium heat until done; drain,
reserving 1 tsp. drippings; crumble
bacon. Place bacon, reserved
drippings, onion & remaining
ingredients in 3-4 qt. crockpot.
Cover & cook on Low 4 hours.
Serves 10

(recipe: mrfood.com)
———————————-

Chicken, Tomatoes & Corn
Foil Packets

4 boneless skinless chicken breasts
2 C. grape tomatoes, halved
2 ears corn, shucked
2 cloves garlic, thinly sliced
1/4 C. olive oil, divided
2 T. butter
kosher salt
ground black pepper
fresh basil, for garnish

Heat grill to High. Cut 4 sheets
of foil about 12 inches long.
Top each piece of foil with
a chicken breast, tomatoes,
corn & garlic. Drizzle each with
1 T. olive oil & top with a pat
of butter – season with salt/pepper.
Fold foil packets crosswise over
chicken & veggies to completely
cover the food. Roll tops & bottom
edges to seal closed. Grill until
internal temperature of chicken
reads 170 degrees F. on an instant-
read thermometer & veggies are
tender. Garnish with basil & serve.
Serves 4

(recipe: delish.com)
——————————–

Spicy Watermelon Salsa

1/4 C. lime juice
3 T. brown sugar
2 T. cider vinegar
1 T. honey
1/4 tsp. salt
3 C. seeded/chopped watermelon
1 medium cucumber, seeded/chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded/finely
chopped
1/4 C. finely chopped sweet yellow
pepper
1/4 C. minced fresh cilantro

In large bowl combine first 5
ingredients. Add remaining
ingredients – toss to combine.
Refrigerate, covered, until serving.
If necessary, drain before serving.
Serves 15 (1/3 C. each)

(recipe: tasteofhome.com)
——————————-

Oven-Baked Cheeseburger
Sliders

2 lb. ground beef
1/2 C. chopped onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. ketchup
3 T. yellow mustard, divided
12 square dinner rolls
1 C. bread & butter pickles,
drained
8 slices Cheddar cheese
1/4 C. (1/2 stick) butter
2 T. brown sugar
1 T. Worcestershire sauce
1 T. sesame seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
cook ground beef & onion 5-7
minutes until browned; drain.
Add garlic powder, salt/pepper,
ketchup & 2 T. mustard – mix
well & heat 2 minutes. Place
bottoms of dinner rolls in bottom
of prepared dish. Top with beef
mixture, pickle chips & a slice
of cheese each. Place bun tops
over cheese. In small saucepan
on Low heat combine butter, brown
sugar, Worc. sauce, sesame seeds &
remaining 1 T. mustard; heat 3-5
minutes until sauce is smooth,
stirring occasionally. Pour sauce over
buns & cover with foil. Bake 15-20
minutes until heated through &
cheese is melted. Serves 6

(recipe: mrfood.com)
———————————-

Bacon/Green Beans/Cabbage
(crockpot)

1 head cabbage, chopped
1 (38 oz) can Italian-cut green beans,
undrained
4 C. chicken broth
1 stick butter, cubed
8 slices bacon, cooked crisp/
crumbled
salt/pepper, to taste

Place cabbage in 6 qt. crockpot &
pour green beans & broth on top.
Add (cooked) bacon, salt/pepper &
butter. Cover & cook on High 3-4
hours or Low 6-8 hours until cabbage
is tender. Serves about 16

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

Cream Cheese Lemonade Pie

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon
pudding mix
3/4 C. frozen lemonade concentrate
1 graham cracker pie crust

Optional: lemon zest or Whipped
cream

Combine evaporated milk & pudding
mix in medium bowl & beat on Low
speed of elec. mixer 2-3 minutes
until thick. In separate bowl or mixer
beat cream cheese until light & airy;
mix in lemonade concentrate. Once
fully incorporated, mix in pudding
mixture. Transfer filling to pie crust &
refrigerate 4-6 hours or overnight.
Serves 8-10

(recipe: 12tomatoes.com)

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

I’m going to attempt to post ALL the
Summer Recipes very soon so I don’t
forget any AND so you can enjoy them
before cold weather sets in. Speaking
of weather – it’s a little colder here in
Michigan (could be due to all the
hurricane influences, although we are
far from both hurricanes) – it’s been
getting into the low 70’s and almost a
little chilly when it gets to evenings.
I’ve also noticed gas prices went up-
possibly due to the hurricanes; used
to be $2.49/9 and now we’re at
$2.59/9 – not bad, just a little higher.

Hope you are ALL SAFE AND IN GOOD
HEALTH. Please remember to take
good care of YOURSELF! (You can’t help
others if YOU aren’t doing well – right?)

Hugs;

Pammie

Accepting getting old – gracefully (I hope)

Yesterday found me baby/kid sitting for 10 hours! Mind you, my grandsons are great BUT I’m 69 1/2 and not getting any younger! The day before youngest grandson, now 6 months, popped his first bottom tooth AND had 3 baby shots at the doctors! Yep, you guessed it – he was cranky! We started out the day just great – he had fun playing on the floor but…when it came time for him to take a nap he really fought it. Finally ‘crashed’ – for a total of 20 minutes…sigh. Older grandson (age 11) helped at times keeping the baby amused but about 5 p.m. or so the baby got REALLY cranky – ugh. (Mind you – it was also Knit/Crochet night at 6:30…so I was really sweating it that my son got home before I needed to leave!). Fast forward to 6 p.m., 6:15 finally son arrived. Baby FINALLY slept and I left to go home, change clothes, brush hair, grab knit stuff & go to Panera. When I arrived (a little late) at Panera the ladies all said: “You look EXHAUSTED! What happened?” They were right, took me about 5 minutes to just process what I was doing next – stood in line for food/drink and rather zombie-like ordered food (almost like point at sign & grunt). I made it through the evening – SOoooooooo glad to be home. Today is a ‘down’ day and I’m fully planning on relaxing as much as possible (tonight is special needs group). You can REALLY feel just how (semi) old you’re getting after a 10 hour babysitting day – let me tell ya! (Oh, Thursday older grandson is coming over to our house for a few hours …hopefully only a FEW hours while baby’s Mom takes baby to a baby appointment.)

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

Chocolate Zucchini Cake

2 C. flour
2 C. sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs
3/4 C. plain yogurt
1/4 C. canola oil
2 tsp. vanilla
2 C. shredded zucchini

Frosting:
1 (5 oz) can evaporated milk
1 C. sugar
1/4 tsp. vanilla
4 oz. unsweetened chocolate,
chopped
1/4 C. butter, cubed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan
with nonstick cooking spray.
In large bowl whisk first 7
ingredients. In another bowl
whisk eggs, yogurt, oil &
vanilla until blended – add to
flour mixture & stir just until
moistened. Stir in zucchini &
pour into prepared pan. Bake
25-30 minutes until top springs
back when lightly touched.
Cool completely in pan on wire
rack.


Frosting:


Place evap. milk, sugar & vanilla
in a blender; cover & process
30 seconds. In a microwave-safe
bowl melt chocolate & butter; stir
until smooth then add to milk
mixture. Cover & process 30-45
seconds until thickened & smooth,
stopping to scrape down sides of
blender container as needed.
Serves 15

NOTE: Be careful when microwaving
chocolate – it can scorch easily. To
avoid this, stir every 10-15 seconds
or use a lower power level.

(recipe: tasteofhome.com)
———————————–
Fresh Garden Salad

2 C. chopped romaine lettuce
1/2 C. chopped green pepper
1/4 C. yellow corn
1/2 C. fresh tomato, chopped
1 C. roasted small yellow potatoes
1/2 C. cooked/chopped meat of
your choice
1/8 C. shredded Cheddar cheese
2 T. ranch dressing (or Greek yogurt)

Preheat oven 425 degrees F.
Spray a sheet tray with nonstick
cooking spray; cut potatoes into
small pieces & arrange on tray in
single layer. Spray potatoes with
nonstick cooking spray (or brush
with a little olive oil) & bake 20
minutes until brown. (You can
also place cut up broccoli and/or
cauliflower on tray & roast as well).
Place all ingredients in large bowl-
toss & serve.

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

Ham & Garden Vegetable Soup

3 1/2 C. chicken broth
2 C. water
4 T. butter (optional)
4 potatoes, peeled/cut up
1 C. chopped green onion (or
regular onion)
3-4 carrots, scraped/chopped
2 C. chopped, cooked ham
1/2 C. dried black-eyed peas
(optional)
2 C. chopped fresh spinach
1/2 C. fresh, chopped okra
(optional)
1/2 C. fresh corn kernels
1 tsp. salt
1/2 tsp. black pepper
1 T. chopped fresh basil (or dried)
1 T. chopped fresh parsley (or dried)

Combine all ingredients in large pot;
bring to boil – turn heat down to
simmer & cook about 45 minutes
until potatoes & black-eyed peas
(if using) are done. Makes 8 Cups
or servings.

(recipe: thesouthernladycooks.com)
————————————
Cheesy Zucchini Cornbread Muffins

2 C. self-rising cornmeal *
1/3 C. self-rising flour
2 eggs
1 tsp. sugar
1 1/2 C. buttermilk (or regular milk)
2 T. cooking oil (or bacon drippings)
1 C. shredded zucchini
1 c. shredded Cheddar cheese (or
cheese of your choice)

Preheat oven 425 degrees F.
Spray a muffin tin with nonstick
cooking spray. Combine cornmeal,
flour, eggs, sugar, buttermilk & oil
in large bowl – mix well with spoon.
Fold in zucchini & cheese. Fill each
muffin cup to about 1/4″ from top.
Bake 25-30 minutes until golden
on top. Makes 12 muffins.

*If you don’t have self-rising cornmeal:
Mix regular cornmeal with 1 1/2 tsp.
baking powder & 1/2 tsp. salt.

NOTE: these muffins are great with
cooked, crumbled bacon – fold in
bacon with batter before baking.

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

Tomato Pie

1 deep dish pie shell
about 3 C. sliced/chopped
tomatoes*
1/2 C. chopped green onions
1 to 1 1/2 tsp. dried oregano
1 to 1 1/2 tsp. dried basil
salt/pepper, to taste
2-3 T. mayonnaise
5 slices bacon, cooked crisp/crumbled
1 1/2 C. shredded cheese of your choice
(poster used shredded Parmesan, Swiss,
& Mexican blend – 1/2 C. each)

Preheat oven 400 degrees F.
Punch holes in bottom of pie
crust & cook empty pie crust 10
minutes.
Reduce oven heat to 350 degrees F.
Remove from oven & add a layer of
cheese, onion & tomatoes; sprinkle
with salt/pepper, oregano & basil.
Continue layering until you have
used up all ingredients
EXCEPT 1/2 C. cheese. Mix crumbled
bacon, mayo & cheese – spread on top
of pie. (you can sprinkle on extra
cheese if desired). Bake 35-40
minutes. Remove from oven & let
stand at least 15 minutes before
cutting.

*try to use firm tomatoes. Poster
said she chopped tomatoes & put
them in a colander to drain at least
30 minutes before adding to pie.

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

Crockpot Golden Chicken
with Noodles

2 (10 3/4 oz, ea) cans cream of
chicken soup
1/2 C. water
1/4 C. lemon juice
1 T. Dijon mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced
(about 6 C.)
8 skinless, boneless chicken
breast halves (about 2 lb)

4 C. egg noodles, cooked/drained
chopped fresh parsley (optional)

Stir soup, water, lemon juice,
mustard, garlic powder & carrots
into crockpot. Add chicken &
stir to coat. Cover & cook on
Low 7-8 hours until chicken is
thoroughly cooked.
Serve with cooked noodles &
sprinkle with parsley.
Serves 8

(recipe: recipelion.com)
————————-

Quick Roasted Shrimp Salad

2 1/2 lb. (12-15 count) shrimp
1 T. olive oil
kosher salt/ground black pepper
1 C. mayonnaise
1 T. oranze zest (2 oranges)
2 T. freshly squeezed orange
juice
1 T. white wine vinegar
1/4 C. minced fresh dill
2 T. capers, drained
2 T. red onion, diced small

Preheat oven 400 degrees F.
Peel/devein shrimp – place on
a sheet pan with olive oil,
1 tsp. salt & 1/2 tsp. black pepper –
toss together. Spread shrimp in
one layer & roast 6-8 minutes,
just until pink, firm & cooked through.
Allow to cool 3 minutes.
Sauce:
In large bowl whisk mayo, orange
zest, orange juice, vinegar, 1/2 tsp.
salt & 1/2 tsp. pepper. When shrimp
are cool, add shrimp to sauce & toss
well. Add dill, capers & red onion
& toss well. Let stand, at room
temp., half hour. You can also chill
& serve at room temp. Serves 6

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

Fresh Blackberry Pie

2 (9 inch, ea) pie shells, unbaked
4 1/2 C. fresh blackberries
3/4 C. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 C. flour
3 T. butter or margarine
milk & 1 tsp. brown sugar (for top
of crust – optional, adds shine to
crust)

Preheat oven 425 degrees F.
Spray pie plate with nonstick
cooking spray then place crust
in plate. Prick crust with a fork.
Mix all ingredients in large
bowl except butter, milk &
brown sugar – pour into pie
shell. Cut butter into pieces
& place on top of filling. Place
second pie shell on top & cut
slits for steam to escape. Very
lightly brush a tiny bit of milk
on top of crust & sprinkle with
1 tsp. brown sugar. Bake 15
minutes. Reduce oven heat
to 375 & bake 20-25 minutes
longer until pie is brown on top.
Remove from oven & let cool
before cutting. Makes 1 pie.

(recipe: thesouthernladycooks.com)

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

Due to all the hurricane weather in our country, our weather
has cooled off considerably – high 60’s to low
70’s, overcast & rainy. (Feels like Fall – ugh).

I noticed the gas prices also jumped about 20
cents a gallon – we’re now looking at $2.59/9
for regular.

Hope you are able to take a little time each
day to do something for you: a nice warm
cuppa-something you like (or iced, if that’s
your favorite), maybe a 10-minute nap,
read a book, do a crossword or word-search
puzzle – something to let your mind & body
RELAX a little – you’re worth it!

Hugs;

Pammie

and a FUN day was had by all!

The Oakland County (MI) Historical Society’s Ice Cream Social; me in costume and my oldest son & his family (grandson #1 Eleven years old, baby grandson #2 Five months old

They had an enjoyable day touring our state’s first governor’s house – very interesting place FULL of history & antiques! I spent the day chatting & knitting so I had fun as well. The weather cooperated; it was breezy & sunny (we were under the tree in the background) so out of the hot sun. My son had mentioned that he wanted our grandson to do the tour, as he remembered it from when we were homeschooling many years ago & I privately arranged for a guided tour of the buildings & grounds – glad to know that history is not lost on my children and grandchildren!

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

 Southern Strawberry Punch
Bowl Cake
(overnight recipe)

1 box yellow cake mix
1 (6 oz) pkg. instant vanilla
pudding mix
1 large can crushed pineapple,
drained
2 (10 oz, ea) pkgs. frozen
strawberries
2 bananas
1 (16 oz) tub Cool Whip,
thawed

Bake cake in 2 round cake pans
& set aside to cool. Prepare
pudding mix & place in fridge
to chill. Cut one layer of cake
into small chunks & place in
punch bowl. Spread half of
pudding on top then add half
of pineapple & 1 pkg. strawberries.
Slice one banana on top & spread
half of Cool Whip on top, spreading
to cover completely. Repeat with
another layer – ending with Cool
Whip. Refrigerate overnight.

(recipe: all-my-recipes.com)
——————————–

Crockpot Asiago Spinach Dip

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning

In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Cucumber, Tomato, Onion Salad

1 C. water
1/2 C. distilled white vinegar
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
1 T. fresh ground black pepper
3 cucumbers, peeled/sliced
1/4 inch thick
3 tomatoes, cut into wedges
1 onion, sliced, separated into
rings

Whisk water, vinegar, oil, sugar,
salt/pepper in large bowl until
smooth. Add cucumbers, tomatoes
& onions – stir to coat. Cover bowl
with plastic wrap & refrigerate
at least 2 hours before serving.

(recipe: all-my-recipes.com)
—————————-
Zucchini Pizza Casserole

4 C. shredded unpeeled zucchini
1/2 tsp. salt
2 large eggs
1/2 C. grated Parmesan cheese
2 C. mozzarella cheese, divided
1 c. shredded Cheddar cheese,
divided
1 lb. ground beef.
1/2 C. chopped onion
1 (15 oz) can Italian tomato sauce
1 medium green or sweet red
pepper, seeded/chopped

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Place shredded zucchini in a
colander; sprinkle with salt &
let stand 10 minutes. Squeeze
out moisture. Combine zucchini
with eggs, Parm. & half of
mozzarella & Cheddar cheese.
Press mixture into prepared dish &
bake 20 minutes.
In large saucepan cook beef & onion
over medium heat, crumbling beef
until meat is no longer pink; drain.
Add tomato sauce & spoon over
zucchini mixture in dish. Sprinkle
top with remaining cheeses & add
red pepper. Bake 20 minutes until
heated through. Serves 8

NOTE: Mixture can be frozen:
Cool baked casserole; cover &
freeze. To use, partially thaw in
fridge overnight. Remove from
fridge 30  minutes before baking.
Preheat oven 350 degrees. Unwrap
casserole & reheat on lower oven
rack until heated through & a
thermometer reads 165 degrees F.
in center of casserole.

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

Oven-roasted Corn with
Chipotle Butter
(serves 2)

2 ears fresh corn on cob,
in husk

Chipotle Butter:
1/2 C. butter, softened
(1 stick)
2-3 chipotle chiles (canned)
2 tsp. adobo sauce (from
can of chilies)
=
Prepare butter:
Place butter ingredients in a
blender or food processor;
puree until well blended.
Tear off a sheet of plastic
wrap or waxed paper – place
pureed butter on paper & roll
up, forming it into a long log-
shaped roll. Refrigerate or freeze
until ready to use.  Serves 4-6

NOTE: Serve rolled up log or cut
off slices as needed. Butter can
be frozen for up to a few months –
slice off what you need after it’s
frozen.

Butter is good on grilled or roasted
meats, as well. Also on POPCORN!

Corn:

Preheat oven 350 degrees F.
Place corn WITH husks on, directly
on oven rack & bake 20-30 minutes
until corn is as tender as you like it.
Peel back husks & remove silks before
serving

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

2-Tomato Gratin

2 large green tomatoes, thinly
sliced
2 large, firm red tomatoes, thinly
sliced
1 small red onion, thinly sliced
4 large cloves garlic, sliced
6 slices whole wheat bread (very
thinly sliced)-toasted & cut into
rectangles
1/2 C. mozzarella cheese, shredded
1/2 lb. thinly sliced provolone cheese
1/4 C. shaved Parmesan cheese
1/2 C. fresh lemon basil leaves
salt/pepper
2 T. balsamic vinegar
3 T. olive oil

Preheat oven 375 degrees F.
In 8 X 8″ baking dish alternate layers
of red & green tomato slices with onion,
garlic slices, basil & toasted rectangles
of bread. Place shredded mozzarella
on first layer. Drizzle each layer with
olive oil & balsamic vinegar – season
to taste with salt/pepper. Cover dish
with foil & bake 30 minutes. Remove
foil & top with Provolone & Parmesan
cheeses. Return to oven & bake 25-30
minutes longer until cheese is golden.
Serves 4-5

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

Double Berry Cake

1 C. fresh raspberries
1 C. fresh black berries
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
3 T. canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 C. sugar
1 C. milk

Topping:
1 T. cornstarch
1/4 C. sugar
1 C. boiling water

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick spray. Place
berries in dish. Mix all other
cake ingredients in large bowl
& spread over berries (flour-
milk). In small bowl combine
sugar, cornstarch & boiling water –
mix well & pour over dough.
Bake 45-55 minutes until browned
on top. Serves 9

(recipe: 77recipes.com)
——————————-

Honey Balsamic Grilled
Chicken & Vegetables

1 1/2 lb. boneless skinless
thin sliced chicken cutlets
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper
flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. asparagus (1 bunch),
tough ends removed
2 medium zucchini, sliced
1/4 inch thick
1 red bell pepper, seeded/
sliced into strips
olive oil cooking spray

Marinate chicken with pesto,
garlic, red pepper flakes, lime
juice & 1/2 tsp. salt at least
1 hours or overnight for best
results. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.
Heat grill over medium-high heat –
make sure grates are clean & well
oiled to prevent sticking. Put veggies
on 1 large grill tray or 2 smaller ones
(or cook in batches). Spray with olive
oil spray, season with salt/pepper &
cook, turning constantly until edges
are browned, about 6-8 minutes.
Set aside on a dish. Cook chicken
about 4-5 minutes on each side, until
grill marks appear & chicken is cooked
through. Transfer to a platter with
veggies & pour balsamic dressing over
everything. Serves 6

(recipe: skinnytaste.com)
——————————–

Bundt Pan Breakfast

1 C. diced, cooked ham
2 C. tater tots, frozen
1 dozen eggs, whisked
1 tube Pillsbury Grands! biscuits
(8 pkg) diced (raw)
2 C. cheese, your choice
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
spray. Mix all above ingredients
together & pour into pan. Bake
45 minutes. Remove from oven,
place a dinner plate over top of
bundt pan, hold onto plate &
flip over – remove bundt pan.
Let cool a little then cut & serve.

NOTE: You can use any meats or
veggies. Key is: don’t add too much
bread (biscuits) – the tater tots add
just the right amount – they shred
some when cooked so you think
they are hash browns.

(recipe: facebook)
———————————

Apple-Cinnamon Zucchini Muffins

3/4 C. sugar
1/3 C. vegetable oil
2 eggs
1/2 tsp. vanilla
1 C. + 2 T. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. shredded zucchini
1 C. shredded apple
coarse sugar for sprinkling on tops

Preheat oven 350 degrees F.
Line 12 muffin tin cups with paper
liners. In medium bowl add sugar,
oil, eggs & vanilla; whisk until smooth.
Add flour, cinnamon, baking soda &
baking powder – stir until just combined.
Fold in shredded zucchini & apple. Use
a cookie scoop to spoon batter into cups.
Sprinkle tops of muffins with coarse sugar.
Bake 25 minutes until a toothpick inserted
into centers comes out clean. Makes 12

(recipe: persnicketyplates.com)

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

Gas prices lately have been jumping more than a yoyo!
A week ago they were at $2.59/9 then dropped to $2.29/9
and now, today they’re back up to $2.49/9 (probably should
have grabbed some when they were lower, right?)

My week has been filled with baby/kid sitting the boys, my
special needs group & knitting. Tomorrow is church then
I’m just going to come home and CHILL! Husband was so
sweet to suggest we order Jet’s Pizza for dinner so I didn’t
have to cook after being busy all day at the Ice Cream Social.
Volunteering there we get free cake & ice cream – I opted for
a half slice of pecan coffee cake – much less sweet than all the
other ‘treats’ I saw there (they had Neapolitan ice cream –
not my favorite, so I passed on that one) – brought home half
of my ‘half slice’ of cake to my husband – I just wanted a taste.

Hope your week is going well – stay healthy (if you can!)

Hugs;

Pammie

 

Another gorgeous (but hot) Summer day!

Today found me doing what I do, lately – watching the grandsons. This was ‘supposed’ to be 9:30 – noon-ish; turned out to be 9:30 – 3 something, sigh. Oh well, the day went well – oldest grandson went to his friend’s house for the day to go swimming which left just myself & the baby. The baby had 2 immunization shots yesterday and, hence, spent almost the entire day SLEEPING! (I read half of a book, so didn’t waste the time.)

Remember my mentioning the off-yellow & white baby blanket I was going to knit? After knitting a good 6 inches & playing with the stitch changes/color changes I decided to kill it – it went out with the trash today. (Yes, I ‘could’ have unraveled all that yarn, but with the color changes, it just wasn’t worth it.) I feel MUCH free-er! Sometimes ya just gotta make those choices – do I REALLY want to keep doing this pattern for the rest of an entire blanket? NO! I’m sure there will DEFINITELY be more interesting patterns I’ll feel like tackling in the near future.

Lots & LOTS of very interesting Summer recipes – having a hard time keeping up with them all!

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

Lemon Zucchini Cake

1 3/4 C. sugar
6 T. olive oil
2 eggs, room temp.
1/3 C. milk
2 T. lemon juice
1 tsp. vanilla (or almond extract)
2 C. cake flour*
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 C. shredded zucchini, drained/
squeezed dry
2 T. lemon zest

Glaze:
1 C. powdered sugar
1-2 T. lemon juice

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray & line with parchment paper.
In large bowl combine flour, baking
powder & salt – whisk together. In
large bowl combine sugar, olive oil;
whisk to combine; add eggs & milk
& whisk to combine. Add lemon
juice & vanilla – stir to combine. Add
flour mixture & stir just until
incorporated. Fold in zucchini & lemon
zest. Pour batter into prepared pan;
bake 45-55 minutes until a toothpick
inserted into center comes out with
moist crumbs. Top of cake should look
dry. Place pan on cooling rack & cool
15 minutes. Using parchment paper,
carefully lift cake from pan. Let cool
completely on rack. Serves 10 (1 loaf)

Glaze:
In small bowl combine powdered sugar
& lemon juice; whisk until smooth.
Drizzle glaze over cooled cake.

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

Herb-butter Salmon & Asparagus
Foil Packets
(oven & grill methods)

4 boneless, skinless salmon fillets
salt/pepper, to taste
1 lb. asparagus, ends trimmed
1 lemon, thinly sliced (+added wedges
for garnish, if desired)
1/2 C. butter, room temp
3 tsp. Italian seasoning
3 tsp. minced garlic
fresh thyme or parsley, optional garnish

Season salmon generously with salt/pepper
on both sides. Tear off four 12 X 12″ foil
squares & spray with nonstick spray. Arrange
1 fillet & 1/4 th of the asparagus in center of
each square. Slide lemon slices under salmon.
In small bowl mix butter, Italian seasoning &
garlic; drop large dollops of mixture on top
of salmon. Fold foil tightly around salmon &
asparagus, being sure to seal ends together
tightly so juices & butter don’t run out while
cooking.

OVEN method:
Preheat oven 400 degrees F.
Place packets in oven & bake 20 minutes
until asparagus is tender & salmon is flaky

GRILL method:
Place packets on grill & grill over medium-
high heat 6-8 minutes on each side.

Open packets (being careful to avoid steam)
& drizzle fresh lemon juice over top of salmon;
serve immediately. Serves 4

(recipe: lecremedelacrumb.com)
————————————–
5-Ingredient Summer Salad

1-2 cucumbers, sliced
1 chopped tomato
3 slices bacon, cooked/crumbled
1-2 T. mayonnaise
1/8 tsp. garlic powder
salt/black pepper, to taste

Mix mayonnaise & spices
together in small bowl. In large
bowl combine cucumbers,
tomato & bacon – stir in mayo
mixture. Refrigerate 1 hour.

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

4 C. potatoes, peeled/ cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. chopped onion
1 (10 3/4 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
pepper, to taste
dried parsley, to taste
fresh parsley, chopped (optional
garnish)

In saucepan over medium heat
boil potatoes until tender; drain &
allow to cool. Saute onions in
reserved bacon drippings over
medium-high heat until tender. In
large bowl mix soup, water, vinegar,
sugar & pepper; mix in bacon &
onion – mix to combine. Pour in
cooked potatoes & parsley – mix
all together & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped
parsley, if desired. Serve warm.
Serves 4

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

5 Ingredient Neiman Marcus Dip

1 C. Cheddar cheese, grated
1/2 C. mayonnaise
1/4 C. slivered almonds
1/4 C. finely chopped green onions
1 pkg. real bacon bits (or 6 slices
bacon cooked/crumbled)

Ritz crackers or corn chips for dipping

In large bowl combine all dip
ingredients; mix well & refrigerate
at least 30 minutes before serving.
Serve with Ritz crackers or corn
chips for dipping.

(recipe: all-my-recipes.com)
——————————–
Spinach-Parmesan Casserole

2 lb. fresh baby spinach
5 T. butter
3 T. olive oil
3 cloves garlic, minced
1 T. Italian seasoning
3/4 tsp. salt
1 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Place 5 C. water in a stockpot &
bring to boil. Add spinach & cook,
covered, 1 minute just until
wilted; drain well. In small skillet,
heat butter & oil over medium-low
heat. Add garlic, Ital. seasoning &
salt; cook & stir until garlic is tender,
1-2 minutes. Spray a 8 X 8″ or 1 1/2
qt. casserole dish with nonstick spray.
Spread spinach in dish & drizzle with
butter mixture then sprinkle with
cheese. Bake, uncovered, 10-15
minutes until cheese is lightly browned.
Serves 6

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
undrained
1 medium green pepper, finely
chopped
3/4 C. packed brown sugar
1/4 C. finely chopped onion
1/4 C. Dijon mustard
1 T. dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
(additional Dijon mustard,
optional)

Spray insides of a 4-qt crockpot
with nonstick spray. Combine first
7 ingredients in crockpot. Cover &
cook on Low 3-4 hours until
heated through.

Preheat broiler
Place bun bottoms & tops on
baking sheets, cut sides up. Using
a slotted spoon, place ham mixture
on bun bottoms & top with cheese.
Broil 3-4 inches from heat 1-2 minutes
until cheese is melted & tops are
toasted. Place tops on & serve with
additional mustard, if using.
Makes 10 servings

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

2 C. frozen raspberries (or fresh)
1/4 C. sugar
2 C. heavy cream
1 (14 oz) can sweetened,
condensed milk
2 tsp. vanilla

Place raspberries & sugar in saucepan
over medium heat; bring to boil. Simmer
5-10 minutes, stirring occasionally, until
raspberries have broken down & mixture
has thickened. Push mixture through a
sieve into a small bowl & discard seeds/
pulp. Allow to cool completely.
Using an elec. mixer, whip heavy cream
to stiff peaks.
In separate bowl, whisk condensed milk &
vanilla; gently fold into whipped cream.
Pour half of mixture into a 9 X 5″ loaf
pan & dollop spoonfuls of raspberry sauce
on top. Swirl sauce through with a toothpick
or knife. Pour rest of ice cream mixture on
top & swirl in more raspberry sauce. Use as
much or as little of the sauce as you like,
or save some for another batch of ice
cream.
Cover loaf pan tightly with foil & freeze
at least 6 hours or overnight before serving.

NOTE: ice cream can be stored in freezer
up to 1 month. Raspberry sauce can be
stored in fridge up to 1 week.

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

Pizza Pasta Salad

3 C. penne pasta, cooked/rinsed
4 tomatoes, chopped
12 slices hard salami, chopped
1 C. (Kraft) finely shredded Italian
Five Cheese blend
1/2 C. sliced fresh basil
1/2 C. grated Parmesan cheese
1/2 C. (Kraft) Tuscan House
Italian salad dressing

Combine all ingredients in large
bowl & refrigerate 1 hour before
serving. Serves 10, 1 C. each

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

1 quart (approx 4 C.) strawberries,
hulled
1/2 gallon (approx 8 C) vanilla ice
cream
1 (12 oz) frozen lemonade concentrate,
thawed

Optional topping:
Whipped cream or Cool Whip (thawed)

Blend strawberries in food processor or
blender until pureed. In large bowl mix
strawberries, ice cream & lemonade –
mix until well blended. Pour into a
freezer-safe container with lid.
Cover & freeze at least 2 hours before
serving. If desired, top with whipped cream
or Cool Whip. Serves 6

(recipe: ourtableforseven.com)

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

Hope all is going well for all of you;
this is one of those ‘busy’ weeks, with
extra events: tomorrow is the funeral
of my husband’s cousin Nick – Sunday
is the funeral of another cousin, JoAnn.
Both were in early 70’s range, both had
cancer – lovely people but sometimes
we just have to accept the fact that
we’re all getting older and these things
are a part of life; they will be missed
but they both got to live long, fulfilling
lives & got to see their children grow up
AND the blessings of seeing & knowing
their grandchildren. Such is life.

Hugs;

Pammie

Taking Advantage of my FREE day!

Today I ‘technically’ have NOTHING scheduled except my special needs group tonight – YAY! I just went over my emails and decided to totally FLUSH a good 100+ recipe emails – got all the way back to Easter. That might not sound like much, but I get at least 12-15 emails a day from various recipe sites – some I read right away, some I type up & save to use here on my blog and some I just get rid of. A person can only save SO many – right? I just kinda closed me eyes and let them go – they won’t be missed if I didn’t read them in the first place, I hope.

A little later today I have to mail the next newsletter for special needs group (should have done it Monday, but I was lazy – I’m still ‘early’, as they’re not due until first day of July). Also on my agenda is stopping by the local baseball batting cages to purchase a card for older grandson’s birthday. Ordered him a “Minecraft” (game) t-shirt and need to order a on-line gaming ‘card’ that he can download for game time (I pay, he uses the card to pay for gaming time on line). He will be 11 this Friday but they’re not having a party until some time in July, so I still have time to get it all together.  “Was” supposed to watch both grandsons yesterday, but older grandson was at his Mom’s, so it was just baby & me – he was really good. He’s just discovered his “HIGH PITCHED” voice – we had a grand time SHRIEKING at each other – such fun! (didn’t take any photos, sorry). It’s hard to believe on Saturday he will be FOUR months old already!

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
In food processor place flour &
butter; cover & process until
mixture resembles coarse crumbs.
Add 1 C. cashews; pulse a few times
until combined. Press mixture into
bottom of 9 X 13″ baking dish – spread
evenly. Bake 25-28 minutes until golden.
Cool completely on wire rack

In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth.
Fold in 1 C. Cool Whip & spoon over cooled
crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set then spread over cream cheese layer.
Top with remaining Cool Whip & sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 12-16

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

1/2 medium red onion, divided
1 jalapeno pepper, seeded
juice from 1 lime
3 cloves garlic, crushed
5 Roma or Plum tomatoes, halved/
seeded
1 tsp. kosher salt
1/2 tsp. sugar
handful of chopped cilantro

Place half of onion, jalapeno,
lime juice & garlic in blender &
pulse several times to break up.
Add rest of onion, tomatoes, salt,
sugar & cilantro – pulse until
desired consistency is reached.
Refrigerate several hours for best
flavor – or serve immediately
if desired. Store in airtight
container in fridge up to 3 days.
Makes 2 cups

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

Zucchini Quiche

Crust: (or use 10″ store bought)
1 1/2 C. flour
4 T. butter, cold/cubed
4 T. vegetable shortening, cold
3 T. ice water
kosher salt/ground black pepper,
to taste
(uncooked beans – for weighing
down crust)

Filling:
5 eggs, lightly beaten
1 1/2 C. milk (or 1 C. milk, 1/2 C.
heavy cream)
1 C. sharp Cheddar cheese, grated
1 white onion, chopped
2-3 small zucchini, rinsed/chopped
2 T. olive oil
1/4 tsp. nutmeg
kosher salt/ground black pepper,
to taste
mixed herbs, garnish-optional

Preheat oven 450 degrees F.
Spray pie pan with nonstick spray.
In food processor pulse flour with
very cold cubed butter, cold
shortening & salt until mixture is
pebble-like in texture. While
pulsing, slowly drizzle ice cold water
until dough ball begins to form. Turn
dough onto counter & roll into a ball.
Wrap ball in plastic wrap & refrigerate
30 minutes.
Remove from fridge, roll out on lightly
floured surface. Fold dough in half &
carefully transfer to 10″ pie pan. Spread
dough out gently in pan & trim off excess
overhang. (Dough should be rolled out
1-2 inches larger than size of pie plate)
Cover crust with sheet of parchment paper
or foil & weigh down with beans. Bake
10 minutes – remove beans & bake,
uncovered, another 5 minutes. Remove
from oven & reduce oven temperature
to 350 degrees F.
Heat 2 T. oil in large pan over medium-
high heat. Cook zucchini until softened,
8-9 minutes. Add onion (& more oil if
necessary) – cook until translucent,
stirring occasionally, 5-7 minutes. Drain
any excess oil & season with salt/pepper.
In medium bowl mix milk (& heavy cream,
if using) with beaten eggs. Add nutmeg &
a pinch of salt/pepper. Spread veggies out
evenly in crust & slowly pour egg mixture
in. Cover top with mixed cheeses & herbs,
if using. Bake 35-40 minutes until crust
is golden brown & cheese is bubbly. Let
cool 10 minutes before cutting. Serve
warm. Serves 6-8

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

2 tea bags
2 C. boiling water
2 lemons, halved/juiced
1 C. sugar
3 C. water
1 tsp. vanilla
1 (46 oz) can Dole Pineapple
juice
sliced lemons & fresh mint-garnish

Brew tea accordg. to pkg. directions
in boiling water. Place lemon halves
(not juice), 3 C. water & 1 C. sugar in
saucepan – bring to simmer. Continue
simmering until sugar has dissolved;
remove from heat, discard lemon halves.
Stir in vanilla & lemon juice. Combine
tea, lemon mixture & pineapple juice
in large pitcher. Chill & serve over ice.
Garnish with sliced lemons & fresh
mint, if desired. Serves 8

(recipe: momontimeout.com)
———————————
Smothered Steak
(copycat Applebees recipe)
NEED grill or grill pan

Potatoes:
1 head garlic
1 T. olive oil
2 lb. potatoes (Yukon Gold or
New Road)
1/2 C. milk
1/4 C. cream
3 T. butter
salt/ground black pepper,
to taste

Onions & Mushrooms:
1 large yellow onion
8 oz. white button or
creminin mushrooms
2 T. butter
salt/ground black pepper,
to taste

Steak:
1 T. olive oil
2 1/2 lb. sirloin steak, 1 inch thick
8 slices mozzarella cheese

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil. Drizzle cut edges
with oil & wrap tightly in foil.
Bake 30 minutes. Reserve oil
in packet & squeeze the head
to produce softened cloves.
Mash with salt/pepper. (can
be done ahead).
Cut potatoes into 1-inch pieces
& place in large pot. Cover with
water & bring to boil. Lower heat
to medium & cook 20-25 minutes
until potatoes are soft when tested
with tines of a fork. Drain well &
place potatoes in large bowl of
elec. mixer. On Low speed, mash
potatoes. Slowly add milk, cream,
butter then olive oil/garlic mixture
until fluffy & smooth. Cover & keep
warm until ready to serve.

While potatoes are boiling, place
olive oil in medium nonstick skillet
over medium-low heat; cook onions
until slightly softened, stirring
frequently about 15 minutes. Add
mushrooms & read heat to medium,
stirring frequently another 10
minutes. Keep warm until ready to
serve.

Cut steak into 4 serving-sized
pieces. Rub steaks with olive
oil on all surfaces. Heat a grill or
stovetop grill pan & grill steaks
4 minutes per side for medium-
rare, or longer, as desired. After
first 4 minutes, turn & top each
steak with mozzarella slices – cheese
will melt as steak finishes cooking.
Serve steaks with potatoes &
topped with some of onion/
mushroom mixture. Serves 4

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

Crockpot Meatloaf-stuffed Onions

1 1/2 lb. ground beef
1 C. pork rinds, crushed (or bread-
crumbs or oatmeal)
2 large eggs
1/3 C. tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
1/2 C. Parmesan cheese, grated or
shredded
1/4 C. yellow onion, chopped
1/2 tsp. garlic powder
1 (16 oz) pkg. bacon
6 large onions – as large as you
can get

Spray insides of crockpot with nonstick
spray. Mix all ingredients (except large
onions & bacon) in very large bowl.
Peel onions – cut top & bottoms off &
separate 2 layers from rest of onion (the
layers will be put in the meatloaf). Shape
meatloaf meat into the same number of
balls as you have 2-layer onions – place
both on a sheet pan. (If you have any
leftover onion sections, you can use them
in another recipe). Take one meatloaf ball
& wrap with 1 slice bacon & cover with
the onion – carefully set into crockpot;
repeat with rest of meatloaf/bacon/onions.
Cover & cook on Low 6-8 hours or High
4-5 hours. (You will want to use a meat
thermometer to make sure the temperature
reaches 160 degrees F. Remove onions with
tongs when fully cooked. Serves 8

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

Best 5-Cup Fruit Salad
(8 hour or overnight recipe)

1 C. sour cream
1 C. shredded coconut
1 C. miniature marshmallows
1 C. pineapple tidbits, drained
1 C. mandarin oranges, drained

Mix sour cream, coconut, marsh-
mallows & pineapple together in
a bowl. Smooth top & garnish
with mandarin oranges. Cover with
plastic wrap & refrigerate 8 hours
or overnight.

(recipe: allrecipes.com)

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

I noticed yesterday that our gas prices
have REALLY dropped! Now at $2.16/9 –
that’s GREAT!

Hope you’re having a GREAT day!

Hugs;

Pammie

And so my Summer schedule begins!

Today is the start of baby/grandson sitting BOTH grandsons; was kinda hoping for an ‘easy’ day of maybe 2-5 p.m. but looks like it’s more like 11 a.m. – 5:30 p.m.; we’ll see how this goes. Last night found me out to dinner with oldest son & his little family (minus older grandson) – it was my birthday dinner. Originally I picked “Olive Garden” but this is the Executive Chef son and he had a fit – “NO! We’re not eating there!” (he listed off a bunch of reasons, mostly that they don’t have a chef on hand to COOK their food, they warm it up & it all comes frozen – surprising. I’ve never eaten at one, their commercials just make their food look really good.) We ended up at the same place we ate for Mother’s Day. It’s a medium-priced  place with a relaxed atmosphere. Since my husband was also coming I had to kind of pick a place that wasn’t (in his words) “fancy-schmancy”. This place had good food; I had fried calamari for appetizer & cedar plank salmon, grilled asparagus & baby red skin potatoes – yummy.  Husband had the same and seemed pleased with his food (Yay). Tonight is also Knit Night so I’m really hoping I’m not totally exhausted when it’s time to go to that. I chose to watch both grandsons at THEIR house because then the (almost 11 yr old) grandson would have all his games/toys/friends right there and (hopefully) not be as bored as he would be at our house – we’ll see how this works out.

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

Banana Split Dessert (Lasagna)

Crust:
2 C. crushed graham crackers
1/2 C. (1 stick) butter, melted
2 T. sugar
kosher salt

Cream Filling:
12 oz. cream cheese, room
temp.
1/4 C. sugar
1 (8 oz) tub Cool Whip, thawed

Fruit Layer:
3 bananas, thinly sliced
1 (20 oz) can crushed pineapple,
well drained
1 lb. strawberries, finely chopped

Additional Toppings:
8 oz. tub Cool Whip, thawed
1/2 C. walnuts, chopped
chocolate syrup
rainbow sprinkles
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick spray.
Crust:
In medium bowl add gr. cracker
crumbs, butter, sugar & pinch of
salt; mix until evenly combined
then press into baking dish. Place
in fridge at least 15 minutes, to set.

Cream Filling:
In large bowl beat cream cheese &
sugar until fluffy, 5 minutes. Fold in
Cool Whip & spread mixture evenly
on crust.

Cream Layer:
Add even layers bananas, pineapple &
strawberries. Top with Cool Whip &
sprinkle with chopped walnuts.
Refrigerate at least 4 hours up to
overnight.

When ready to serve, garnish with
chocolate syrup, sprinkles & maraschino
cherries.
Serves 12

(recipe: delish.com)
—————————————
Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard cooked eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling on top

Cook macaroni accordg. to pkg.
directions; drain/rinse & let cool.
In large bowl combine cooked
macaroni with remaining ingredients
(except paprika) – mix well. Sprinkle
top of salad with paprika & cover.
Refrigerate 1 hour until ready to
serve. Serves 10

(recipe: mrfood.com)
———————————

Shrimp Linguine

1 lb. cooked large shrimp,
(thawed/tails removed)
2 T. butter
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes*
pinch crushed red pepper
salt/pepper
2 tsp. light brown sugar
1 C. Half & Half
3 T. fresh parsley (or 1 tsp.
dried parsley)
1/4 C. (heaping) fresh
grated Parmesan cheese
(plus extra for topping)
8 oz. cooked linguine

Place butter in large skillet
over medium heat; add garlic
& saute 2-3 minutes. Add
canned tomatoes**, crushed
red pepper, pinch or 2 of
salt & brown sugar – cook
about 5 minutes. Add Half &
Half & parsley; bring to slow
boil then immediately turn
heat to medium-low. Cook
5-10 minutes, stirring
occasionally until mixture
reduces by a third. Cook
linguine accordg. to pkg.
directions. Add shrimp,
Parm. cheese & black pepper;
cover & simmer 3 minutes until
shrimp are heated through &
cheese is melted. Add cooked/
drained linguine & simmer
3-4 more minutes. Serve
topped with more Parm. cheese
& fresh black pepper.

*poster said she used the canned
tomatoes with basil, garlic & oregano

**poster said she broke up the
tomatoes using a food processor
to make them smaller

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

Mexican-style Coleslaw

1 (14 oz) bag coleslaw mix
1/2 red bell pepper, seeded/
diced
1/2 orange bell pepper, seeded/
diced
3/4 C. mayonnaise
1/3 C. sour cream
1 (13.75 oz) can black beans,
drained/rinsed
1 (13.75 oz) can corn, rinsed/
drained
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/
minced
1 pkg. taco seasoning mix (dry)

In medium bowl whisk together
mayonnaise, sour cream, lime
juice & dry taco seasoning mix
until combined. Refrigerate until
ready to use. Combine all other
ingredients in large bowl. Toss
with taco seasoning mixture until
thoroughly coated, then top with
more cilantro, if desired. Serves 8

(recipe: 12tomatoes.com)
——————————

Easy Mini Sausage Quiches
(appetizers)

1/2 lb. bulk hot Italian sausage
(or mild, your choice)
2 T. dried minced onion
2 T. minced chives
1 (8 oz) tube refrigerated
crescent rolls
4 large eggs, lightly beaten
2 C. (8 oz) shredded Swiss
cheese
1 C. (8 oz) cottage cheese
1/3 C. grated Parmesan cheese
paprika

Preheat oven 375 degrees F.
Spray mini muffin cups with
nonstick spray.
In large skillet brown sausage &
onion over medium heat 4-5
minutes until meat is no longer
pink; drain. Stir in chives. On
lightly floured surface, unroll
crescent dough into one long
rectangle; seal seams & perforations.
Cut into 48 pieces. Press onto
bottom & up sides of prepared
muffin cups. Fill each with about
2 tsp. sausage mixture. In a large
bowl combine eggs & cheeses;
spoon 2 tsp. over each muffin
cup & sprinkle tops with
paprika. Bake 20-25 minutes
until a knife inserted into center
comes out clean. Cool 5 minutes
before removing from pans to
wire rack. If desired, sprinkle
tops with additional minced
chives. Serve warm.
Makes 4 dozen

(recipe: tasteofhome.com)
———————————

Homemade Won Ton Soup

1 bunch green onions, cut into
1/2 inch pieces, divided – reserve
1 T.
6 fresh mushrooms, sliced – reserve
1 T.
1 lb. ground pork
1 T. sesame oil
1 T. soy sauce
1 egg
1/4 C. dry bread crumbs
1/4 tsp. salt
1/2 tsp. ground black pepper
1 (16 oz) pkg. wonton wrappers*
8 C. chicken broth
16 uncooked medium shrimp,
peeled/deveined (optional)
1 medium head bok choy,
torn into 2-inch pieces
16 snow pea pods
1 dash soy sauce (or to taste,
optional)
1 dash sesame oil (or to taste,
optional)

Finely chop reserved 1 T. green
onions & mushrooms – place in
a bowl with ground pork, 1 T.
sesame oil, 1 T. soy sauce, egg,
bread crumbs, salt/pepper – stir
to thoroughly mix. Spoon about
1 T. mixture onto center of each
wonton wrapper. Use your finger
or a pastry brush, lightly moisten
edges of wrappers with water. Fold
one corner of wrapper over filling to
opposite corner to form a triangle.
Press edges together to seal. Moisten
the two long ends of triangle, fold
them together & press to firmly seal.
In large saucepan over medium heat
bring broth to a boil. Drop filled
wontons, one at a time, into broth &
cook 3-5 minutes until they float to
surface. Reduce heat to simmer &
gently stir in shrimp, bok choy &
reserved sliced mushrooms. Let
simmer 2 minutes until shrimp turn
pink then drop in snow pea pods.
Garnish with remaining green onions
& dash of soy sauce & sesame oil.
Serve immediately. Serves 8

*you can find won ton wrappers in
the fresh veggie section at the grocery
store

(recipe: allrecipes.com)
——————————-

No-Bake Strawberry/Banana
Pudding Twinkies Cake

10 Twinkies, individually
wrapped (unwrap them)
4 C. whipped cream
2 C. strawberries, diced
2 C. strawberries, sliced
1 (3.4 oz) box Jell-O instant
banana cream pudding mix
1 C. heavy cream
1 C. whole milk
2 T. powdered sugar
1 tsp. vanilla

Rinse strawberries; pat dry.
Slice 2 C. strawberries & mix
with powdered sugar. Place
diced strawberries in separate
bowl (cake topping).
Place unwrapped Twinkies in a
medium casserole dish. Mix
pudding mix with milk, vanilla &
heavy cream – pour over Twinkies.
Top pudding with sliced straw-
berries & top with strawberries
with whipped cream. Last, place
diced strawberries on top of
whipped cream layer. Cover with
plastic wrap & refrigerate 3 hours.

(recipe: americantimesfood.com)

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

Our weather has cooled off a bit, had a few
thunderstorms to help that; scattered
showers & high of 74 today.

Not much else new on the horizon except
this coming Sunday is our “one day” Log
Cabin Day – that event crept up on me.
I know that it’s always the last weekend
in June but this time it seemed to come
earlier! Hope we have good weather for
our ONE day event (still can’t get used to
it being only one day now . . . ).

Hope you are having a good start to your
week. Stay healthy!

Hugs;

Pammie

Nice Day!

Our sweet, pudgy 3 month old grandson; he DOES have hair, it’s mostly in the back by his neck!

 

My days, now, are filled with figuring out which days I’ll be babysitting the above young man. He’s a very good, easy-going baby so most days are a breeze.

Looking over my many recipes, it’s time to give you more CROCKPOT recipes (plus more Summer ones, too):

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

Tropical Jell-O Pretzel Salad

Crust:
2 C. crushed pretzels
3/4 C. melted butter
3 T. sugar

Filling:
1 (20 oz) can crushed pineapple,
undrained
1 (3 oz) box Coconut Cream instant
pudding mix
1 (8 oz) tub Cool Whip*, thawed

Topping:
1 (3 oz) box orange Jell-O
1 C. boiling water
3 (11 oz, ea) cans mandarin
oranges, drained

Preheat oven 400 degrees F.
Spray 9 X 13″ baking pan
with nonstick spray. In prepared
pan combine crushedpretzels,
sugar & melted butter; gently
stir to combine & spread around
pan evenly. Bake 10 minutes &
cool completely. Pour entire can
of crushed pineapple & juices
in medium bowl; sprinkle coconut
pudding mix on top & stir until
completely well mixed – fold in
Cool Whip. Spread mixture on
top of completely cooled pretzel
crust making sure mixture reaches
all of edges. Place pan in fridge to
keep cool while mixing Jell-O.
Combine 1 C. boiling water with
orange Jell-O in a bowl; stir until
Jell-O is completely dissolved;
pour into refrigerated pan on
top of pineapple/whipped topping.
Arrange mandarin orange slices to
completely cover surface of salad.
Cover with plastic wrap & refrigerate
at least 3-4 hours, until salad is
completely cooled & set. Cut into
squares & serve; store leftovers
in fridge.

*If you don’t have Cool Whip, you
can substitute 2 C. homemade
whipped cream.

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

Crockpot Creamy Herb Chicken

1 lb. boneless chicken breast
1 (10.75 oz) can cream of chicken soup
1 C. milk
1 envelope Garlic & Herb Pasta (dry)
mix
1 tsp. ground thyme
1 tsp. parsley flakes

Cooked rice or egg noodles for 4-6

Place chicken in crockpot. In a bowl
whisk milk, soup, dry sauce mix,
parsley & thyme until smooth &
combined – pour over chicken. Cover
& cook on Low 4 hours until chicken
is cooked through. If desired, cut or
shred chicken before serving. Serves
over cooked rice or egg noodles.
Serves 4-6

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

Crockpot Easy Italian Sausage &
Pepper sandwiches

6 Italian sausage links, mild
or spicy
2 medium green bell peppers,
seeded & sliced
1 medium yellow onion,
peeled/halved/sliced into strips
1 (24 oz) jar marinara sauce

6 Submarine sandwich rolls

Place sausages in bottom of
crockpot. Add sliced peppers &
onion. Pour jarred marina
sauce over everything. Cover &
cook on Low 6-8 hours. Serve
on submarine rolls. Serves 6

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

Crockpot Peachs ‘n Cream Dump Cake

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

In a bowl mix cream cheese & sugar
until smooth. Pour pie filling in bottom
of crockpot & top with cream cheese
mixture. Sprinkle dry cake mix on top
& spread evenly. Place 6-8 regular-
sized paper towels on top of crockpot
opening & cover with lid. Cook on
High 1-2 hours. Serves 4-6

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

Crockpot ‘Hillybilly’ Beans

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans/drained,
rinsed
1 (15.5 oz) can butter beans, drained
1 (15.5 oz) can pork & beans, not
drained
1/2 C. cooked, crumbled bacon

Combine all ingredients in 5 qt
crockpot; mix well. Cover & cook
on High 4 hours or Low 6 hours.
Serve immediately. Serves 8

(recipe: mrfood.com)
———————————-

Crockpot Rustic Potatoes

1 (30 oz) pkg. frozen country-
style hash browns
1 (10 3/4 oz) can cream of potato
soup, undiluted*
1 1/3 C. milk
1 T. butter
1/2 tsp. salt
3/4 tsp. black pepper
1 C. (4 oz) shredded sharp Cheddar
cheese

Spray insides of crockpot with
nonstick spray. Combine all
ingredients (except cheese) &
pour into crockpot. Cover & cook
on Low 5 hours; stir in cheese &
serve immediately. Serves 8

*you could also substitute
cream of celery or mushroom

(recipe: mrfood.com)
————————————–
Crockpot German Potato Salad

3 onions, thinly sliced
3 (20 oz, ea) pkgs. refrigerated
potato wedges
1/3 C. flour
1/3 C. sugar
1 T. dry mustard
2 tsp. salt
1 1/2 tsp. celery seeds
1 tsp. black pepper
2 C. water
1 1/4 C. cider vinegar
3 slices bacon, cooked/crumbled

Place onions in crockpot; top with
potatos. Stir flour & next 5 ingredients
in large saucepan; gradually whisk
water & vinegar into flour mixture;
stirring well. Cook, whisking constantly,
over medium-high heat until slightly
thickened – pour over potatoes. Cover &
cook on Low 6-7 hours; sprinkle with
bacon & serve warm.
Serves 14

(recipe: mrfood.com)
————————————–

Crockpot Peanut Butter Fudge Cake
(use medium-sized crock, not large)

3/4 C. sugar
1/2 C. flour
3/4 tsp. baking powder
1/2 C. milk
1/2 C. peanut butter
1 T. coconut oil
1/2 tsp. vanilla
2 T. cocoa powder
1 C. boiling water

vanilla ice cream

Spray insides of crockpot with
nonstick spray.
In bowl combine 1/4 C. sugar, flour &
baking powder. In another bowl combine
milk, peanut butter, oil & vanilla; whisk
until smooth. Combine milk mixture with
dry ingredients (makes a thick batter.)
Spread batter evenly into crockpot.
In microwave, heat 1 C. water to boiling
(about 3 minutes) then add in remaining
sugar & cocoa powder; whisk to dissolve
sugars. Pour this directly over cake
batter in crockpot. Cover & cook on High
1 1/2 – 2 hours until spongy & springs back
to the touch, it will not be firm. Spoon
into bowls while warm; top with vanilla
ice cream, if desired.

(recipe: thetaylor-house.com)
———————————–

Pasta in Tomato-Basil Sauce

3 (14.5 oz, ea) cans diced tomatoes,
partially drained
1 onion, diced
5 cloves garlic, minced
1/4 C. olive oil
3 T. dried basil
1 (16 oz) pkg. angel hair pasa,
uncooked
Garnish: grated Parmesan cheese

In large saucepan over medium heat
combine all ingredients except pasta
& Parm. cheese – bring to boil. Reduce
heat to Low; cover & simmer 20 minutes,
stirring occasionally. Cook pasta accordg.
to pkg. directions; drain. Serve sauce
over cooked pasta; sprinkle with cheese.
Serves 6-8

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

Strawberry Punch

1 (46 oz) can pineapple juice,
chilled
2 1/4 C. water
3/4 C. pink lemonade concentrate,
thawed
3/4 C. sugar
1 quart strawberry ice cream
2 1/2 quarts ginger ale, chilled
1 pint fresh strawberries

In large punch bowl combine first
4 ingredients. Add ice cream, stir
gently. Add ginger ale, stir gently.
Cut fresh strawberries & add to
punch. Serve immediately.
Makes 6 quarts

(recipe: Facebook: My Foodies)
———————————–

No-Bake Berry Icebox Cake

19 oz. graham crackers
1 (8 oz) pkg. cream cheese,
softened
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
2 1/2 C. cold milk
1 (12 oz) tub Cool Whip, thawed
3 C. fresh strawberries, sliced
1 1/2 C. fresh blueberries
2 oz. white chocolate chips

Beat cream cheese & dry pudding
mixes in large bowl using elec. mixer
until blended; gradually beat in milk.
Reserve 1/2 C. Cool Whip – gently stir
rest of Cool Whip into mixture. In
bottom of a 9 X 13″ baking dish spread
a thin layer of Cool Whip just to coat
bottom of pan. Layer 5 graham crackers
across center of the pan, then 2 more,
breaking as needed to fit around the
top & bottom edges. Spread a layer
of pudding mixture over grahams &
top with a layer of blueberries &
sliced strawberries. Place graham
crackers on top of berries, then
pudding mixture, then berries again.
Repeat layers one more time.
Refrigerate at least 4 hours or overnight
until graham crackers have softened
completely.
When ready to serve, melt white
chocolate chips in a bowl as directed
on pkg. & drizzle over top of dessert.
(You can use a spoon to drizzle it
over tops of berries or you can put
it in a small ziplock bag & snip off
bottom corner of bag & use as a
piping bag – pipe over top.
Serves 12-16

(recipe: cakescottage.com)

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

Today I finally got to go back to church
after missing two weeks – it was very
nice to be back however I chose NOT
to even attempt to sing (don’t remember
ever having to do that before) but didn’t
want to start coughing/choking/gagging.
Told the choir director that next Sunday,
Lord willing, I’ll be there in my regular
spot – we only have two more Sundays
to sing before the choir takes the summer
off! (Our church will be celebrating 50
years this coming August and the choir
is singing for that so I’m sure there will
be a few practices beforehand, but for
the most part, we’ll be ‘off’ for the
Summer & start up again in September.

Hope you are enjoying a really nice,
relaxing day!

Hugs;

Pammie

I HAD FUN!

Yesterday was an all-day babysitting (9:30 a.m. – 5:30 p.m.) but it was also the opening day of a friend’s new restaurant. My oldest son (the chef) has a close friend/neighbor who decided to open a restaurant in Keego Harbor, MI. ;my  son’s girlfriend (and  grandbaby’s Mother) is the head bartender at this place, also. Son & girlfriend invited my husband & I to said opening (my husband said No – he’s not really fond of large gatherings) so my son said: “Come on, Mom – I’ll pick you up at 6:30 – we’re going!” You see the title of this blog – the place was PACKED with people, all wait staff was hopping – the menu is a little different than I’m used to (more ‘modern’ – for example they had ‘deconstructed crab cakes’ – read that as crab DIP! – we ordered it – it was ‘ok’). The interior is ‘laid back 50’s decor’; we (Son, 10 1/2 yr old grandson, myself & the baby) ordered appetizers: Crab DIP, nachos & grandson ordered bacon-wrapped shrimp (with jalapeno inside & maple/sriracha dip) – crab dip I already commented on, shrimp was tasty but the nachos came on a HUGE plate, heaping with really tasty nachos! Son said they make the chips themselves using won ton wrappers they cut into wedges & deep fry – they were light, very thin & tasty! We stayed 2 1/2 hours; girlfriend was REALLY hopping, her parents came, too; our friend the new owner had about 30 family there – a great evening! Middle son & his girlfriend (& her girl friend) also came just about when we were leaving – lots of people/music/food – hoping it really makes a go of it there. (I noticed when we left there is an Italian restaurant right next door – son said it’s more upscale, so no competition but directly across the street is ANOTHER restaurant, about the same venue – we’ll see where this goes.) Guess I should list the name of the new restaurant: Doc & June (I know, weird name plus the sign is written really strangely – told son they might have trouble with people understanding just WHAT it is by their sign). I should also explain: the DOC is the back part of the restaurant – they will (eventually, as soon as all gets DONE) make that into a little ‘store’ where you can pick up quick sub sandwiches, veggies, breads, etc. The owner/friend said that there really isn’t any place close by for people to grab quick fresh foods so hope that part ‘goes’ well, also.

Babysitting again today, but only for a few hours; I’m really anxious to hear the ‘war stories’ from last night (from the baby’s Mom). Both oldest son & his girlfriend have been having TONS of work trouble: staff coming in late or leaving early (or just plain not coming at all), yesterday the main computer at son’s restaurant went down hence no way to (quickly) get customer’s bills/room orders, etc. – since son is Exec. Chef, that also meant all restaurant/bar orders had to be hand-done, then backed up on another computer, etc. Crazy stressful! Both son & his girlfriend have been working horrible amounts of hours for the past 2 weeks, really hoping this calms down SOON! They were able to get away for 2 days to her parent’s cabin over the weekend so that helped son (and baby behaved beautifully!).

On the health end, I’m kind of getting better – not quite so fatigued – YAY! Throat is not as sore, but still at any given moment when I go to speak, I’m suddenly totally out of breath & coughing up a storm. (I can see I won’t be singing any time soon – that makes me sad, as our church choir only has 3 more Sundays to sing before we take 2 months off for Summer). Oh well – you do what you have to do (or in my case, what you CAN do, right?)

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

Pineapple Fluff Salad

8 oz. cream cheese, softened
1 (14 oz.) can sweetened
condensed milk
1/4 C. lemon juice
2 (20 oz, ea) pineapple tidbits,
drained
1 1/2 C. multicolored miniature
marshmallows, divided
1 (8 oz)  tub Cool Whip, thawed
1/2 C. chopped nuts
1/3 C. maraschino cherries, chopped

In large serving bowl beat cream cheese,
milk & lemon juice until smooth.
Add pineapple & 1 C. marshmallows;
fold in Cool Whip. Sprinkle top with
nuts, cherries & remaining marsh-
mallows. Refrigerate 1 hour (also
refrigerate any leftovers).
Serves 16 (1/2 C. each)

(recipe: tasteofhome.com)
——————————-

Hawaiian Garlic Butter Shrimp


1 lb. (26/30) shrimp, deveined/
shell on
2 T. olive oil
2 tsp. paprika
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. flour
8 T. unsalted butter, cut into
1″ pieces
10 cloves garlic, chopped
2 T. dry white wine
1 T. freshly squeezed lemon juice
1 T. chopped parsley

For Serving:
cooked white rice
lemon wedges
pineapple

In large ziplock bag place shrimp, oil,
paprika, cayenne, salt/pepper & toss
well to coat, making sure all shrimp
are evenly coated. Seal bag & refrigerate
at least 30 minutes/up to 24 hours.
When ready to prepare, remove from
fridge. Add flour to a shallow baking
dish; dredge shrimp on both sides
in flour. Heat a large saute pan on
medium heat; add butter & melt.
Add garlic & saute 30 seconds then
add shrimp. Cook 3 minutes per side
until cooked through. Add wine &
lemon juice; stir to combine. Continue
to cook 1 minute; remove from heat
& garnish with parsley.
Divide shrimp among 4 plates &
serve immediately with side of rice,
lemon wedge pineapple.
Serves 4

(recipe: cookingwithcocktailrings.com)

————————————

Ramen Noodle Summer Salad

3 pkgs. ramen noodles, uncooked
3 C. finely shredded cabbage
1/2 C. thinly sliced celery
1/2 C. finely shredded Cheddar cheese
1/2 C. diced carrot
1/4 C. vegetable oil
2 T. white vinegar
2 tsp. sugar
2 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. white pepper
paprika, to garnish

Prepare ramen noodles according to
pkg. directions but do not add spice
packets, drain. In large bowl combine
noodles, cabbage, celery, cheese & carrot.
In small bowl blend oil, vinegar, sugar,
seasoned salt, dry mustard & pepper;
stir in add to noodle mixture – toss to
coat. Chill thoroughly. Toss gently before
serving & sprinkle with paprika before
serving. Serves 8

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

Creamy Tortellini Skillet
(with or without sausage)

12 oz. turkey sausage
1 tsp. minced garlic
1 tsp. canola oil
1 (19 oz) pkg. frozen tortellini
1 1/2 C. spaghetti sauce
1 1/2 C. chicken broth
3/4 C. Half & Half
1/4 C. grated Parmesan cheese

Slice sausage into coin-sized pieces.
In large skillet over medium heat add
canola oil, garlic & sausage; cook until
brown. Pour in spaghetti sauce, chicken
broth & Half & Half, stir to combine
well. Add frozen tortellini & stir to mix.
Increase heat to boil then reduce heat
& cover with lid. Cook 12-15 minutes
until pasta is tender. Sprinkle top with
Parmesan cheese before serving.
Serves 6

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

Cracker Barrel Sunday
Homestyle Chicken

oil for frying
4 boneless, skinless chicken
breasts
2 C. flour
2 tsp. salt
2 tsp. ground black pepper
1 C. buttermilk*
1/2 C. water

Pour 3-4 inches of oil into a deep
fryer or large pot – preheat oil
to 350 degrees F.

Seasoned flour:
Combine flour, salt/pepper in
a bowl – stir to combine well.
In another bowl mix buttermilk &
water. (NOTE: if your chicken breasts
are not fairly uniform in size, place
them between 2 slices of waxed paper
& gently pound them out with a meat
pounder until they are more uniform in
size – this helps with even cooking times)
Pat breasts dry with paper towel. Season
chicken with salt/pepper then dredge in
flour, dip in buttermilk, then dredge again
in seasoned flour. Deep-fry chicken in hot
oil, turn breasts during cooking to make
sure both sides are golden brown (about
7-8 minutes for each one). Drain chicken
on a wire rack. Serves 2

*If you don’t have buttermilk:
Pour 1 T. vinegar or lemon juice in a
1-cup measuring cup & fill cup to
1 cup with milk. Stir & let stand
5 minutes – now you have buttermilk!

(recipe: copykat.com)
————————————-

(Copycat) KFC Coleslaw

2 heads green cabbage, chopped
fine (approx. 20 C.)
1 C. chopped fine carrot
2 C. sugar
1 tsp. salt
1/2 tsp. black pepper
2 C. buttermilk*
1 C. whole milk
2 C. real mayonnaise
1/4 C. white vinegar
2 T. fresh lemon juice

In very large container (note: Poster
uses a 8 quart container), mix cabbage
& carrots until well blended. In large
bowl combine sugar, salt, pepper,
buttermilk, whole milk, mayo, vinegar
& lemon juice – whisk until well blended
& smooth – pour over cabbage/carrot
mixture & mix very well. Cover & chill
at least 2 hours prior to serving. When
ready to serve, stir once again, very well.
Serves at least 20

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 2-cup measuring cup – fill rest of
cup to 2 cup mark with milk – stir & let
stand 5 minutes – now you have
buttermilk!

(recipe: chindeep.com)
——————————

Pecan Cobbler Dump Cake

6 T. butter (no substitutes)
1 C. pecans
1 1/2 C. self-rising flour
1 1/2 C. granulated sugar
2/3 C. milk (more, if needed)
1 tsp. vanilla
1 1/2 C. packed light brown sugar
1 1/2 C. hot water

Preheat oven 350 degrees F.
Add butter to a 9 X 13″ baking dish &
melt in oven. Swirl butter around in
pan to coat bottom then sprinkle
nuts over butter. In a bowl mix flour,
sugar, milk & vanilla – stir to combine
but do not over mix. Pour batter over
butter & nuts – do not mix. Sprinkle
brown sugar evenly over batter – do
not stir. Carefully pour hot water over
mixture – do not stir. Bake 30-35
minutes until golden brown.

(recipe: callmepmc.com)
———————————–

Fresh Tomato & Cucumber Salad

1/4  C. lemon juice
1/4 C. olive oil
1 T. minced fresh basil (or 1 tsp.
dried)
1 T. white wine vinegar
1 clove garlic, minced
1 tsp. minced fresh mint (or
1/4 tsp. dried)
1/8 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
4 plum tomatoes, seeded/chopped
2 medium cucumbers, chopped
1/2 C. Greek olives, sliced
2 C. torn mixed salad greens
3/4 C. crumbed feta cheese
1/4 C. pine nuts, toasted

In small bowl whisk first 8 ingredients.
In large bowl combine tomatoes,
cucumbers & olives; drizzle with half
of dressing & toss to coat. Arrange
salad greens on large serving plate;
spoon tomato mixture over top. Sprinkle
top with cheese & pine nuts then
drizzle with remaining dressing.
Serves 6

(recipe: tasteofhome.com)
——————————–
Colorful Corn  & Bean Salad

1 (15 oz) can black beans, drained/
rinsed
1 (13 oz) jar corn relish
1/2 C. canned kidney beans (rinsed)
1/2 C. quartered cherry tomatoes
1/2 C. chopped celery
1/4 C. chopped sweet orange bell
pepper
1/4 C. sliced pimiento-stuffed olives
2 tsp. minced fresh parsley

In large bowl combine all ingredients.
Cover & refrigerate until serving
Makes 12 servings (1/2 C. each)

(recipe: tasteofhome.com)
——————————–

Bacon-Cheddar Chicken &
Potatoes

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

Marinade:
Pour salad dressing over chicken
in a shallow dish & refrigerate
30 minutes.

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

Our weather has been very nice- mid 70’s
most days & sunny (can’t beat that!). Hope
you are beginning to enjoy this upcoming
Summer.

Enjoy your day!

Hugs;

Pammie

and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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

No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

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

5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
——————————

Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
———————————
Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
—————————————
Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard (or Creole)
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
pepper, thinly sliced into rings
(optional garnish)

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

(recipe: palatablepastime.com)
———————————–
Watermelon Lemonade

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
——————————
4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

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

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie