and . . . it’s PICNIC day! YAY!

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

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

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

Mandarin Orange Salad

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

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

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

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

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

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

3-Bean Baked Beans

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

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

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

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

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

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

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

Cool Ranch Zucchini Chips

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

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

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

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

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

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

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

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

Crockpot Chicken Tacos

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

Taco shells or tortillas, for serving

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

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

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

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

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

(recipe: all-my-recipes.com)

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

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

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

Hugs;

Pammie

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and a new week begins!

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

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

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

Sheet Pan Cream Puff

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

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

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

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

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

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

Green Bean/Tomato/Onion
& Basil Summer Salad

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

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

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

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

(recipe: kalynskitchen.com)
———————————

Crockpot Easy Green Beans & Potatoes
with Bacon

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

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

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

Beefy Taco Dip

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

tortilla chips, for dipping

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

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

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

Sweet ‘n Spicy Bacon-wrapped Chicken

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

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

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

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

Make – ahead Hearty 6-Layer Salad

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

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

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

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

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

(recipe: tasteofhome.com)
————————-

Garlic Parmesan Rice

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

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

(recipe: iwashyoudry.com)
——————————–

Strawberry Shortcake Cake

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

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

(recipe: thecountrycook.net)

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

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

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

Hope your day is turning out JUST like you
wanted!

Hugs;

Pammie

Fun Day!

Today was a great day to hold an ice cream social – temps in the mid-70’s, sunny and a slight breeze. Five ladies joined me to knit & crochet (plus another of our members who is a spinner) Here are a few photos:

Chris & Karen

                             Liz & Sally

                                                  Tracey & Katie

Along with all the fun, we were also given a ‘special treat’ – some of the gentlemen from the Big Chief Chorus were strolling around and the gave us a 3-song serenade!

About half-way through the day I hear “HI, PAM!” – I look up and it’s my husband’s cousin & family – that was a surprise!

   It’s always fun to see family where you don’t expect them!

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

Raspberry/Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries will
soften when the salad sets). Add marsh-
mallows & mix in. Cover & refrigerate
30 minutes. Fold salad with a large spoon
several times after removing from fridge
so that raspberry juice will spread through
the salad.  Serves 15

(recipe: sugar-n-spicegals.com)
———————————–

Ham Salad

3/4 C. mayonnaise
1/2 C. finely chopped celery
1/4 C. sliced green onions
2 T. minced fresh chives
1 T. honey
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
5 C. fully cooked/diced ham or turkey
1/3 C. chopped pecans & almonds,
toasted
(slider buns, split – optional)

Mix first 8 ingredients – stir in ham.
Refrigerate, covered, until serving.
Stir in nuts before serving. If desired,
serve on buns. Serves 10

(recipe: tasteofhome.com)
————————————-
Easy Garlic Butter Shrimp &
Vegetable Skillet

about 1 1/2 lb. shrimp, medium size
2 T. unsalted butter
1 T. minced garlic
1 tsp. cumin powder
1 tsp. red chili flakes
1 medium zucchini, cut into cubes
1 C. assorted bell peppers (red/green/
yellow)
1/2 T. fresh lemon juice
salt/pepper, to taste
fresh chopped parsley or cilantro – garnish

In hot pan add butter & a little cooking oil.
Add cleaned shrimp – cook 4-5 minutes until
shrimp turn pink in color. Add minced garlic
& cook 1 more minute. Add cumin & chili
flakes, mix well. Add zucchini & peppers –
mix & cook 3-4 minutes. Add lemon juice &
chopped parsley – toss quickly & turn off heat.
Serve as is, or on top of cooked rice.
Serves 4

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

Crockpot Lasagna Casserole
(low carb)

1 (24 oz) jar marinara sauce
1-2 lb. sausage, browned/drained
4 oz. canned/sliced mushrooms
(optional)
16 slices chicken breast (thin deli
slices)
12 slices mozzarella cheese
15 oz. ricotta cheese
1 1/2 C. shredded mozzarella cheese

In a bowl combine marinara, sausage &
mushrooms. Spoon several spoonfuls
of this mixture into bottom of crockpot
& spread in a very thin layer. Add 8 slices
chicken evenly & top with 6 slices
mozzarella. Add half meat sauce & evenly
dollop dots of half of the ricotta cheese.
Repeat layers beginning with chicken slices,
mozz. slices, meat sauce & ricotta. Top
with mozzarella. Cover & cook on Low 2-3
hours until cheese is melted & casserole
is heated through. Serves 8

For best results: Let casserole cool at least
an hour to make it more sliceable. Placing
it, overnight, in the fridge after cooking will
produce even better slices – just slice &
reheat in microwave.

(recipe: recipesthatcrock.com)
————————————-
Layered Salad for a Crowd

1 C. mayonnaise
1/4 C. whole milk
2 tsp. dill weed
1/2 tsp. seasoning blend
1 bunch romaine lettuce, torn
2 medium carrots, grated
1 C. chopped red onion
1 medium cucumber, sliced
1 (10 oz) pkg. frozen peas, thawed
1 1/2 C. shredded Cheddar cheese
8 strips bacon, cooked/crumbled

Dressing:
In small bowl whisk mayonnaise, milk,
dill & seasoning blend.

Salad:
In a 4 qt. clear glass serving bowl, layer
romaine, carrots, onion & cucumber (DO
NOT TOSS). Pour dressing over top; sprinkle
with peas, cheese & bacon. Cover &
refrigerate until serving. Serves 20

(recipe: tasteofhome.com)
———————————

Grilled Vegetable Medley

2 bulbs garlic (*leave bulbs whole)
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red bell peppers
2 small sweet orange bell peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Peel garlic* – you want each clove
whole. Rough chop all vegetables.
Heat grill to medium-high heat
(until a thermometer reaches
350 degrees F. or so) – turn temp.
down to Low.
Line grill with a long piece of foil –
turn edges of foil up a bit (as a lip)
to catch all the juices. Drizzle olive
oil on foil & carefully pour vegetables
over foil – drizzle them with more
olive oil & sprinkle with more salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
vegetables are cooked through (onions
should be translucent & garlic should
have a golden brown color) use a
metal spatula to scoop veggies off
of tin foil & into a large bowl.
Squeeze 1 T. lemon juice (about half
of 1 lemon) onto veggies. Sprinkle
1/2 C. grated Parmesan cheese over
top & stir well. Taste & adjust salt/
pepper if needed. Serves 4-6

NOTE: If you are worried about having
garlic breath-when garlic grills away
& gets caramelized on outside, it becomes
very mild & delicious.

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

Crockpot Raspberry Almond
Coffee Cake

Cake:
3 C. flour
1 c. sugar
1/2 C. cold, unsalted butter, cubed
1 tsp. baking soda
1 tsp. baking powder
2 large eggs
1 1/2 C. plain Greek yogurt
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 tsp. almond extract
2 pints fresh raspberries
4 oz. toasted, sliced almonds

Icing:
1/2 C. powdered sugar
2 T. milk
1/4 tsp. vanilla
1/4 tsp. almond extract

Butter bottom & insides of crockpot. In
large bowl mix flour, sugar, cubed butter,
baking soda & baking powder. Using elec.
mixer on slow setting, mix until butter is
cut into dry ingredients & resembles coarse
crumbs. Mix in eggs, one-at-a-time. Add yogurt,
applesauce, vanilla & almond – mix until it
resembles a stiff batter. Using a rubber spatula,
scoop half of batter into prepared crockpot &
spread as evenly as possible. Sprinkle fresh
raspberries evenly over dough. Spread
remaining dough on top of berries, being
careful not to smash the berries too much.
Sprinkle almonds over top of mixture. Place
a single layer of paper towels between the
lid & crockpot. Cover & cook on High 2-3
hours until a toothpick inserted into center
of cake comes out clean. Remove lid & lift
stoneware insert from heating element &
place cake (in insert) on a wire cooling rack –
allow to cool completely.
Once cake is completely cooled, mix icing
ingredients in small bowl & drizzle icing
over cake before serving.
Serves 12

NOTE: If fresh raspberries are not in season,
you can use frozen berries or even raspberry
jam instead

(recipe: crockpotladies.com)
====================

Great day – lots of fun AND I hardly coughed at
all (husband thinks it’s because I was outside
all day in the fresh air). I’m hoping it means I’m
finally getting over this ‘creeping crud’ I have!

Have a great day!

Hugs;

Pammie

Happy Wednesday!

Today is Day #3 of my being on antibiotics and (I hesitate to say) I think I ‘might’ be feeling a little better! Went to my library knit group, paid our summer taxes & a quick trip to the dollar store – that’s more than I’ve done in a good THREE PLUS weeks! Yes, I’m still coughing some but am feeling a little more energy – YAY!

Our weather is really nice – in the 70’s & sunny; hoping that continues this Saturday for the Historical Society’s Ice Cream Social – yes, I’m still planning on going. It’s 12 – 5 p.m. so we’ll see; there are now 5 (maybe 6) ladies interested in joining me for knitting/crochet under the sycamore tree (along with my friend who will be spinning wool) – sounds exciting!

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

No-Bake Blackberry Yogurt Pie

1 (9 inch) graham cracker pie crust
2 T. cold water
1 T. lemon juice
1 1/2 tsp. unflavored gelatin
4 oz. cream cheese, softened
3 (6 oz, ea) containers blackberry
yogurt
1 C. Cool Whip, thawed

additional Cool Whip for topping,
optional
1 C. fresh blackberries – garnish

In a saucepan add water & lemon juice;
sprinkle gelatin on top. Heat on Low
until gelatin is dissolved – let cool
about 5 minutes. In a bowl, beat
cream cheese until smooth. Add in
yogurt & then add gelatin mixture –
beat until combined – fold in Cool
Whip & spoon evenly into pie crust.
If desired, top with additional Cool
Whip & garnish with fresh blackberries.
Refrigerate 2 hours before serving.
Serves 6

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

Mexican Three Bean Salad

1 can each:
(15 oz) cannellini beans, drained/rinsed
(15 oz) black beans . . ”     ”
(15 oz) kidney beans . . ”  ”
1 C. frozen corn kernels, defrosted
1/2 C. poblano peppers, finely diced
1/2 C. red bell pepper, finely diced
2 T. chopped fresh parsley
1 T. chopped fresh cilantro

Dressing:
1/4 C. olive oil
3 T. white wine vinegar
1 T. fresh lemon juice
1/8 tsp. cumin
1/4 tsp. chipotle chili powder
1 clove garlic, minced
1 T. sugar
pinch salt
pinch black pepper

Place drained/rinsed beans, corn,
onion, peppers, parsley & cilantro in
a large bowl. Mix all dressing ingredients
in a small bowl & whisk well – pour over
bean mixture & toss to coat. Chill until
ready to serve. Serves 6-8

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

Fried Pork Chops & Gravy

5-6 center-cut pork chops (about 3 lb)
1 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
3-4 T. oil for frying (or bacon drippings)
2 1/2 C. water
1/2 C. milk
=
Recipe makes chops & gravy –
you can serve with cooked
mashed potatoes, rice, noodles,
etc. to serve 5-6 people
=
Heat oil in large skillet.
Place flour in a shallow pan (like a
pie plate) – whisk in black pepper, salt &
garlic powder. Dredge chops in flour until
fully coated on both sides & brown chops
on both sides. Turn down heat, cover skillet
& cook about 15 minutes until chops are
thoroughly cooked. Remove from pan &
place on a plate – cover to keep chops warm.
Add enough flour to skillet to make a paste
(you can use the flour from dredging & might
need a bit more) Cook & stir until flour is
browned; add water & milk & bring to a boil.
Cook to desired thickness for gravy. (Makes
about 2 1/2 C. gravy) Serve over chops &
cooked rice, mashed potatoes or noodles.

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

Crockpot Catalina Chicken Thighs

1 lb. boneless skinless chicken thighs
3/4 C. Catalina salad dressing
1 C. pineapple chunks
1/4 C. juice from pineapple chunks

2 C. cooked rice

Place chicken in bottom of crockpot;
pour dressing on top. Top with pineapple
chunks & pour pineapple juice on top.
Cover & cook on Low 3-4 hours or
High 1 1/2 – 2 hours. Serve over a bed
of cooked rice – ladle sauce over top.
Serves 3-4

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

BBQ Chicken Dinner Packets
(Grill recipe or oven)

1/2 C. BBQ sauce
2 c. thinly sliced small red-skinned
potatoes (4-6)
4 boneless skinless chicken breasts
(5 oz, ea)
1 C. chopped green bell pepper
1/4 C. chopped onion
1/4 tsp. ground black pepper
1/2 C. shredded Cheddar cheese

Preheat grill to medium-high heat. Place
four 18 X 12″ pieces of heavy foil on the
counter – spray each with nonstick cooking
spray.
For Each Packet:
spread a generous tsp. BBQ sauce in center
of foil; place 1/2 C. potatoes in single layer
over sauce – spoon another tsp. sauce over
potatoes. Top potatoes with chicken. Spoon
1 tsp. sauce over each breast & top each
with 1/4th of bell pepper, onion & black
pepper. Bring up short sides of foil & double
fold top – double fold both ends to seal each
packet, leaving space for steam to gather.
Place packets on grill; cover grill & cook
15-20 minutes until chicken is no longer
pink in centers (165 degrees F.) and potatoes
are tender. Carefully open packets – sprinkle
1/4 of cheese on top of each breast. Close
foil & allow to stand 2 minutes until cheese
melts. Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as directed above &
place packets on a shallow pan. Bake
20 minutes until chicken is no longer
pink in center & potatoes are tender.

(recipe: readyseteat.com)
————————————–
Roasted Blue Cheese Potato Salad

1 yellow onion, sliced 1/4″ thick
3 lb. baby red potatoes
3/4 C. diced celery
1/3 C. mayonnaise
1/2 C. crumbled blue cheese
2 T. chopped fresh basil
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven 425 degrees F.
Spray bottom of a baking sheet
generously with nonstick cooking
spray. Evenly spread out onion slices
& potatoes on sheet. Bake 20-25
minutes until potatoes are browned
& tender. Chill immediately.
Dice chilled onions & place in a large
bowl with chilled potatoes, celery,
mayo, blue cheese, basil, salt/pepper –
mix until combined. Serve chilled.
Serves 10

(recipe: readyseteat.com)
——————————

Crockpot Chili Dogs

6 Oscar Mayer Selects uncured
Angus Bun-length Beef franks
1 (15 oz) can chili with beans
6 hot dog buns
1/2 C. shredded Cheddar cheese
1/2 C. chopped onions

Place hot dogs in crockpot; top
with chili. Cover & cook on High
1 hour until heated through.
Turn temperature to Low until
ready to serve. Fill buns with
hot dogs; top with chili, cheese
& onions. Serves 6

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

Raspberry Lemonade No-bake Pie

1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed
1 (12 oz) can frozen raspberry (or any
flavor) lemonade, thawed
1 T. lemon juice (only if you want it
more tart)
4 drops red food coloring (optional)
1 (9 oz) prepared graham cracker pie
crust

Garnish:
whipped cream (or Cool Whip,
thawed)
fresh raspberries

In large bowl mix condensed milk,
Cool Whip, lemonade, lemon juice
(if using), & food coloring. Pour into
(baked/cooled) pie crust & smooth
out top. Freeze 4 hours.

A few minutes before serving:

Garnish with above suggested
garnishes & serve. Serves 8

(recipe: whoneedsacape.com)

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

Not much else new around here – husband is
still coughing but isn’t going to the doctor until
next Thursday – we’ll see how that goes.

Babysat my 1 yr old grandson yesterday –
he’s learning new things almost every day
now. As I was getting ready to leave I
pulled my keys out of my purse, looked
over and he’s waving at me like he’s the
Queen of England and saying: “Bye!,
Bye!” I got my son’s attention and said:
“Have you ever seen him do this before?”
Of course, the answer was: “No!” Too
funny – he stood at the door the entire
time I was backing my van out of their
driveway, waving & grinning (of course
I had my window down & was waving at
him, too). Growing up SOoooooo fast!

Enjoy your day;

Hugs;

Pammie

Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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

Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

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

Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

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

Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

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

Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

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

Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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

Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Woke up yesterday to these –

This might not seem unusual to most of you BUT I live directly on a MAJOR road with 45 mph speeds (and more) – I will say we live across the street from a small, well shaded park with lake (which is probably where they live). Our backyard IS fenced (but they jumped it like it wasn’t even there!) These are both you males with their antlers still covered in ‘velvet’ (a fuzzy covering they will shed as they mature). They stayed at least 1 1/2 hours – I was in love. Years ago we had a full-grown male buck (with a magnificent rack of antlers) spend awhile in our yard just resting under our swing set – he came two years in a row but hasn’t been back so I was SOoooo happy to see these two!

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

Summer Lemonade Cookies

1 C. (2 sticks) butter, softened
1 C. plus 2 T. sugar
2 eggs
3 C. flour
1 tsp. baking soda
1 (6 oz) can frozen lemonade
concentrate, thawed/divided
1 T. grated lemon peel

Preheat oven 400 degrees F.
In large bowl cream butter &
1 C. sugar; add eggs, beating
well. In another large bowl combine
flour & baking soda – add alternately
with 1/2 C. lemonade concentrate
into egg mixture – stir in lemon peel.
Drop mixture by teaspoonfuls
2 inches apart on ungreased cookie
sheets. Bake 8-9 minutes until
edges are light brown. Remove from
oven & brush hot cookies lightly
with remaining lemonade concentrate.
Sprinkle cookies with remaining 2 T.
sugar. Makes 4 dozen (48 cookies)

(recipe: mrfood.com)
—————————-

Avocado Tuna Salad

1 (15 oz) can tuna in oil, drained/
flaked (3 small cans)
1 English cucumber, sliced
2 large (or 3 medium) avocados,
peeled/pitted/sliced
1 small/medium red onion, thinly
sliced
1/4 C. fresh cilantro (1/2 of small
bunch)
2 T. lemon juice, freshly squeezed
2 T. extra virgin olive oil
1 tsp. sea salt, or to taste
1/8 tsp. black pepper

In large bowl combine sliced cucumber,
sliced avocado, red onion, drained tuna &
1/4 C. cilantro. Drizzle with lemon juice,
salt/pepper – toss to combine.
Serves 6 as a side salad

(recipe: natashaskitchen.com)
———————————

Honey Dijon Grilled Chicken
(grill or grill pan)

4 (6 oz) boneless, skinless chicken
breast halves
1/3 C. horseradish Dijon mustard
(regular mustard will work, also)
3 T. honey
1 T. parsley flakes
salt/pepper, to taste

Preheat grill or grill pan to
medium-high heat – spray with
nonstick cooking spray or olive
oil. Once pan is hot, reduce
heat to just below medium. In small
bowl combine Dijon mustard, honey
& parsley flakes. Flatten chicken
breasts to an even thickness by
placing them between 2 sheets of
parchment paper & pounding them
with a rolling pin or heavy-bottomed
pan – season with salt/pepper to taste.
Place chicken on grill 3 minutes then
flip over & brush with honey/Dijon
sauce; grill an additional 2-3 minutes
until internal temperature reaches
155 degrees F. (using a meat thermometer).
Remove from grill & loosely cover with foil.
Let rest 5 minutes before serving; serve
with any additional sauce on the side for
dipping. Serves 4

(recipe: iwashyoudry.com)
—————————–
Loaded Baked Potato Salad

8 potatoes, cubed (half peeled or
half with skins left on)
2 tsp. salt
6 slices bacon, cooked crisp/crumbled
6 green onions, sliced (including tops)
2 C. Cheddar cheese, shredded
16 oz. sour cream
1/4 tsp. black pepper
1 C. Miracle Whip (or 1 C. mayonnaise)

In large pot boil cubed potatoes with
salt – when fully cooked, drain.
Preheat oven 350 degrees F.
In a bowl combine sour cream, black
pepper & Miracle Whip (or mayo) – add
to potatoes. Add bacon, onions &
cheese (reserve some of each for top
of salad – garnish); mix with potatoes &
pour into a greased baking dish. Top
with reserved cheese, onions & bacon.
Bake 10-15 minutes until cheese melts.
Serves 6

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

Crockpot Chili-Dog Casserole

1 lb. ground beef
1 green bell pepper/seeded/chopped
2 T. dry minced onion
1 T. minced garlic
2 C. marinara sauce
1 C. beef broth
2 tsp. chili powder (or cayenne
powder, for a spicier dish)
1 T. cumin
8 hot dogs, cut lenth-wise then
cut in half
salt/pepper, to taste
1 C. shredded Cheddar cheese
additional cheese for garnish

In saucepan brown ground beef
with garlic, onion, bell pepper, salt/
pepper. Stir in marinara sauce, cumin,
chili (cayenne) powder & broth – pour
into 6 qt. crockpot. Evenly add all hot
dogs to top of mixture & cover with
cheese. Cover & cook on High 2 hours
(or Low 4 hours). Stir before serving.
Top with additional cheese, if desired.
Serves 4

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

Chive Pinwheel Rolls

3 1/2 C. flour
3 T. sugar
1 (1/4 oz) pkg. active dry yeast
1 1/2 tsp. salt
1 C. milk
1/3 C. canola oil
1/4 C. water
1/4 C. mashed potatoes
without added milk & butter
1 large egg

Chive Filling:
1 C. (8 oz) sour cream
1 C. minced onions
1 large egg yolk
butter, melted

In large bowl combine 2 1/2 C.
flour, sugar, yeast & salt. In small
saucepan, heat milk, oil, water &
mashed potatoes to 120-130 degrees
F. – add to dry ingredients; beat just
until moistened. Add egg, beat until
smooth. Stir in enough remaining
flour to form a soft dough. Turn onto
a floured surface; knead until smooth &
elastic – about 6-8 minutes. Grease a large
bowl & place dough in bowl, turning once
to grease top. Cover & let rise in a warm
place until doubled, about 1 hour
=
Turn dough onto a floured surface; roll
into a 15 X 10 X 1 inch rectangle. In a
bowl combine sour cream, chives & egg
yolk; spread over dough to within
1/2 inch of edges. Roll up, jelly-roll
style, starting with a long side. Pinch
seam o seal & cut into 1 inch slices.
Place slices cut-sides down in a 9 X 13″
baking dish. Cover & Let rise until
doubled, about 1 hour.
=
Preheat oven 350 degrees F.
Bake slices 30-35 minutes until
golden brown; brush tops with
melted butter & cool on a wire rack.
Refrigerate leftovers. Makes 15 rolls

(recipe: tasteofhome.com)
—————————-

Baked Pork Chops & Veggies Sheet
Pan dinner

olive oil
3-4 C. small potatoes, or chopped potatoes
3-4 C. fresh green beans, trimmed
kosher salt/black pepper
2 lb. boneless thin-cut pork chops
(Smokehouse Maple seasoning or other
seasoning blend)

Preheat oven 425 degrees F.
Brush one large or two small rimmed
baking sheets with olive oil. Toss potatoes
with a drizzle of olive oil, salt & pepper –
place on one section of sheet pan. Toss
green beans with a drizzle of olive oil,
salt/pepper & place them in a section
of sheet pan. Brush pork chops with olive
oil & place in remaining space on pan –
sprinkle chops with seasoning. Bake
sheet pan 25-30 minutes until meat is
cooked through & potatoes are tender.
Serves 6

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

No-Bake Root Beer Float Pie

1 (8 oz) tub Cool Whip, thawed/
divided
3/4 C. cold root beer (diet)
1/2 C. milk
1 (1 oz) pkg. sugar-free instant
vanilla pudding mix
1 (9 inch) graham cracker crust
maraschino cherries (optional garnish)

Separate 1/2 C. Cool Whip & refrigerate for
garnish. In large bowl whisk root beer, milk
& pudding mix 2 minutes. Fold in half of
remaining Cool Whip & spread into crust.
Spread remaining Cool Whip over pit.
Freeze at least 8 hours or overnight.
Dollop reserved Cool Whip over each
serving & top with a marschino cherry
if desired. Serves 8

(recipe: tasteofhome.com)

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

Today was my babysitting day and my (almost)
1 1/2 yr old grandson was sleeping when I arrived.
That might be good, but (as I suspected) he woke
up about 10 minutes after his Mom left and was
awake the rest of the morning/afternoon – full
of energy! (His mom texted me later: “He didn’t
wear you out, did he?” – Naw – I’m tougher than
that!).

Our weather is HOT – but then, it’s July so that’s
no surprise. Got in my car to come home and
the car thermometer read: 90 degrees F. – UGH!
(so glad I have air in my car & home!). My oldest
has been taking advantage of using their kayaks
so I’m glad they’re enjoying the weather.

Hope you’re enjoying whatever kind of weather
you have at the moment – the COLD is coming
soon enough!

Hugs;

Pammie

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full size),
cut into sixths
4 snack size Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
—————————-
Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

The Day AFTER!

Today is my ‘rest & recuperate’ day (or was supposed to be) – ended up babysitting from 11:15 – 2:30 (NOT bad, actually). My sweet 1 yr 4 mo. old grandson never took a nap – nope – NEVER! He had lots of fun playing & wrestling with Grandma but no nap. Oh well – not my problem now, right?

Yesterday was Log Cabin Day and it finally turned out nice – the beginning of the event was filled with rain to the point where my friend (the President of the historical society) moved me from under a nice big pine tree to a nice DRY tent where the Local Authors were located! In all TEN lovely ladies from my group showed up to knit/crochet & chat – I was very happy with those numbers considering the week before I had only expected it to be me and one other lady! Gave out a few business cards for my group and chatted with lots of lovely people. Our local newspaper took a photo of me with my friend (and local author); had had asked me if I would be willing to take a few photos of him in his World War I flyer’s uniform in front of an antique train and it’s station. As we were walking back the photographer stopped us and wanted to take our photo (so far it hasn’t showed up on line, but if it does I’ll post it here).  I brought my camera but totally FORGOT to get it out and take any pictures! UGH!

===========

Crockpot Chocolate/Peanut Butter
Lava Cake

Cake:
1 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1/4 tsp. salt
2 T. melted butter
1 tsp. vanilla
3 T. unsweetened cocoa powder
1/2 C. brown sugar

Lava Sauce:
3/4 C. brown sugar
1/4 C. unsweetened cocoa powder
1/2 C. creamy peanut butter
2 C. boiling water

Spray inside of crockpot with nonstick
cooking spray. In large bowl mix flour,
baking powder, cocoa & salt. Mix in
brown sugar, milk, melted butter &
vanilla – mix until combined (batter
will be thick) spread on bottom of
crockpot.

Lava Sauce:
In a bowl whisk together peanut butter
& boiling water; add in cocoa & brown
sugar – whisk until smooth then pour
on top of batter – DO NOT STIR
Cover & cook on Low 2 1/2 hours until
set. Center will be slightly puffy. Remove
crock & let cake stand 15-30 minutes
before serving.
To serve: scoop cake from pot then top
with peanut butter lava sauce.
Serves 6

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

Hawaiian Macaroni Salad

4 oz. uncooked macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1/2 tsp. dried ginger
1 tsp. Dijon mustard
salt/black pepper, to taste

Cook macaroni accordg. to pkg. directions;
rinse & drain. Stir remaining ingredients
with cooked macaroni & refrigerate
several hours before serving. Serves 8

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

Roasted Party Potatoes

1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2 1/2 lb. red skinned potatoes,
washed/cut into 1-inch chunks
2 T. vegetable oil
3/4 C. French-fried onions

Preheat oven 400 degrees F.
Spray large rimmed baking
sheet with nonstick cooking spray.
In small bowl combine paprika,
garlic & onion powders, salt/pepper –
mix well. In large bowl toss potatoes
with oil. Add spices & toss until
potatoes are well coated. Spread
potatoes in single layer on prepared
sheet. Bake 45-50 minutes until fork-
tender, turning potatoes occasionally.
Place potatoes in a serving bowl &
toss with French-fried onions. Serve
immediately. Serves 5

(recipe: mrfood.com)
—————————-

Grilled Steak & Pineapple Wraps

3/4 C. pineapple juice
1/2 C. soy sauce
1/4 C. vegetable oil
1 tsp. fresh ginger grated
or finely minced
2 cloves garlic, grated or finely
minced
2 tsp. red chili paste
1 lb. beef flank steak
1/4 tsp. kosher salt
1/8 tsp. black pepper
1 green bell pepper, seeded/
cut into quarters
1 red bell pepper, seeded/
cut into quarters
1 medium onion, sliced into 1/4″
thick slices
4 slices fresh pineapple,
1/4″ thick/peeled
8 (6 inch) flour tortillas, warmed
chopped cilantro (optional)

In medium bowl combine pineapple
juice, soy sauce, oil, garlic, ginger &
chili paste (reserve 1/2 C. of this
mixture for grilling). Place steak
in ziplock bag & add marinade.
Refrigerate 3-4 hours.

Preheat grill for medium heat. Remove
steak from ziplock bag & season with
salt/pepper – add steak to grill & cook
7 minutes. Turn steak & cook 5 minutes
or to desired doneness. Brush peppers,
onion slices & pineapple with reserved
marinade. Add to grill, cook about 4
minutes per side or until tender. Baste
with reserved marinade as desired.
Remove from grill; let steak rest 5
minutes, covered.

Cut steak, peppers, onions & pineapple
into thin slices. Slice steak against the
grain when cutting; remove the core
from pineapple (if desired). Divide
steak, peppers, onion & pineapple
evenly between tortillas – garnish with
chopped cilantro, if using & serve.
Serves 4

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

Parmesan Garlic Grilled Corn

1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed.
3 T. grated Parmesan cheese

Spray cold grate of gas grill with nonstick
cooking spray. Preheat grill for medium
heat.
Combine margarine, garlic salt & pepper in
small bowl. Grill corn 12-15 minutes until
tender & browned lightly, turning
occasionally. Remove corn from grill &
brush with margarine mixture; sprinkle
entire ear of corn with Parm. cheese & serve.
Serves 4

(recipe: readyseteat.com)
————————————-
Frozen Strawberry/Lemonade Dessert

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

Blend strawberries in food processor or
blender until pureed. In large bowl mix
pureed strawberries, ice cream & lemon-
ade – mix until well blended. Pour into a
freezer-safe container with a lid. Cover &
freeze at least 2 hours before serving.
(If desired, serve topped with whipped
topping)  Serves 6

(recipe: ourtableforseven.com)

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

The good thing about this week is: I don’t have
anything special (out of the regular) going on!
I’m almost finished with another library book;
working on 2 baby blankets – other than that,
I’m FREE!!! YAY! I don’t mind doing special
events or going to extra events/things but it’s
nice when I look on my calendar & find it mostly
EMPTY for the week!

Enjoy your day!

Hugs;

Pammie

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

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

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

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

Strawberry Pie w/ Chocolate Crumb Crust

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

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

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

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

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

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

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

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

Sweet n’ sour glaze:

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

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

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

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

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

Avocado, Orange & Spinach salad

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

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

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

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

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

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

Homemade Ice Cream in a Baggie

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

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

Am planning on making a big meatloaf for dinner.

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

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


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

Hugs;

Pammie

WOooooooEeeeeeee – it’s HOT!

Just got home from a little trip to drop off some donations to St. Vincent de Paul (my new ‘charity of choice – gave up on Purple Heart – used to donate to them all the time but every time we scheduled a pick up, they never came!) This place is close and looks like they could use some nice donations, so that’s why I chose them. Stopped at KMart on the way home & picked up a pair of summer shorts for me; I have, probably, 7 pairs IN A BOX which would be really wrinkled, so I just got lazy & bought a new pair. Didn’t hurt that I had $6.00 off in KMart bonus points – that helped! It’s a bright, sunny day – 77 degrees F. (not much breeze) – I LOVE THESE KINDS OF DAY!  Even if I stay in the house, it cheers me up just seeing the sunshine!

KNITTING MOJO:  Dropped both other baby afghans & started a new one in bright yellow using a 2-row pattern and am happy with it. (I’ll go back to the others in awhile).

GAS PRICES: WOW! Our gas is at $2.99/9 and in some places $3.09/9 – wonder what’s pushing the big jump in prices?

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

Island Breezes Coffee Cake
(overnight recipe)

2/3 C. brown sugar, packed
1/2 C. sweetened/shredded
coconut, toasted
1 (3.4 oz) pkg. cook & serve
coconut cream pudding mix
20 frozen bread dough dinner
rolls
1 (20 oz) can pineapple tidbits,
drained
1 (3 oz) jar macadamia nuts,
coarsely chopped
1/2 C. butter, cubed

In small bowl mix brown sugar,
coconut & pudding mix (dry). Place
10 rolls in a greased Bundt (or tube)
pan. Layer with half sugar mixture,
1 C. pineapple tidbits, 1/2 C. nuts &
1/4 C. butter – repeat layers. Cover
with plastic wrap & refrigerate
overnight.
=
Remove pan from fridge about
1 3/4 hours before serving – let
rise in a warm place until dough
reaches top of pan, about 1 hour.

Preheat oven 350 degrees F.
Remove plastic wrap; bake 35-40
minutes until golden brown. (cover
loosely with foil if top browns too
quickly). Cool 10 minutes before
inverting onto a serving plate.
Serve warm. Makes 12 servings

(recipe: tasteofhome.com)
———————————

Garlic Butter Shrimp & Quinoa


3 T. unsalted butter*
1 medium yellow onion, diced
1 green or/red/yellow bell pepper,
diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 C. uncooked quinoa
4 C. chicken broth
1 tsp. dried oregano
1 tsp. dried thyme
1 lb. shrimp, raw/tail-on
3 T. unsalted butter*
1/2 tsp. red pepper flakes,
(optional)
salt/pepper, to taste
fresh chopped parsley (garnish-
optional)
wedges lemon- for serving

Place a large non-stick skillet over
medium heat & add 3 T. butter –
melt completely. Add onion, bell
pepper, celery & garlic – cook 3-4
minutes until onion & bell pepper
have begun to soften. Add uncooked
quinoa – stir to combine & cook 1
minute, toasting the quinoa. Add
chicken broth & bring to boil – reduce
heat to Low then add oregano & thyme;
stir to combine. Cover & simmer 15
minutes.
After quinoa has simmered 15 minutes:
remove lid & stir. Add shrimp then arrange
on top of quinoa (shrimp will probably
cover entire top of dish – you might have
to nestle a few into mixture until cooked
through.) Remove lid & test doneness of
quinoa (it’s done when completely soft
but still ‘pops’ a bit when eaten. The
quinoa should have absorbed nearly all
liquid but it will continue to absorb
moisture as it sits. Remove skillet from
heat; melt remaining 3 T. butter in
microwave & stir garlic, salt/pepper
flakes into melted butter then drizzle
over shrimp. Sprinkle top with parsley
(if using) & serve immediately with
lemon wedges on the side.
Serves 8-10

*if you don’t want to use butter you
can substitute with same amount of
olive oil

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

Easy, Creamy Chicken & Mushroom
Pasta

3 chicken breasts, sliced into strips
1 (10 1/2 oz) pkg. mushrooms sliced
thinly
1 (11.28 oz) pkg. penne pasta
1 shallot, finely chopped
4 cloves garlic, crushed
2 1/2 C. chicken stock
8 T. cream cheese
salt/black pepper, to taste
handful chopped fresh Italian parsley,
finely chopped (garnish)

Cook pasta to al dente; reserve 2 ladles
pasta water & drain cooked pasta. Spray
a frying pan with nonstick cooking spray –
add chicken strips & cook until lightly
golden on both sides; remove & set
aside. Spray pan with a little more
nonstick spray – add shallot, garlic &
mushrooms – fry 2 minutes. Add a little
stock & reduce down – repeat with a
little stock until mushrooms are golden.
Whisk cream cheese in remaining stock
& reserved pasta water then add to pan
with mushrooms – bring to boil. Simmer,
uncovered, until sauce reduces down &
starts to thicken slightly. Add pasta &
chicken to pan & continue to simmer until
chicken is thoroughly cooked & sauce has
thickened. Stir parsley into mixture &
season well with salt/pepper. Serves 4

(recipe: slimmingeats.com)
———————————
Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion (about
1 bunch, white & green both)
2 cloves garlic, minced
1 C. chopped red bell pepper,
seeded (1 large)
1 (10 oz) pkg. frozen chopped
spinach, thawed/well squeezed/
drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan chehese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
In a saute pan over medium heat
melt butter; add green onion, bell
pepper & garlic -saute 3-4 minutes.
Add spinach & cream cheese – stir
mixture & blend in cream cheese until
melted. Stir in salt/pepper, paprika,
crushed red pepper flakes, mayo,
lemon juice, water chestnuts &
Parmesan – remove from heat. Unroll
one pkg. crescent rolls & place on a
baking sheet. Using your fingers, gently
press seams together to seal. Spread
spinach mixture evenly over dough,
leaving about 1/2-inch border along
edges. Unroll other pkg. rolls & place
on top of spinach mixture – press edges
together to seal – gently press seams
together. Bake 20-25 minutes until
roll dough is golden brown. Cut into
small squares & serve (NOTE: a pizza
cutter works very well for cutting them).

(recipe: thekitchenismyplayground.com)
——————————–
Crockpot Bacon/Spinach Quiche

1 T. butter
10 eggs
1 C. milk
1 C. chopped spinach
8 oz. shredded cheese
1/2 tsp. black pepper
10 slices bacon, chopped
(or 3/4 C. real bacon bits)
1/2 C. chopped spinach (or
any other vegetable)

Spray insides of crockpot with
nonstick cooking spray. In very
large bowl combine eggs, milk,
cheese, spinach & pepper – pour
into crockpot. Sprinkle cooked
bacon on top. Cover & cook on
Low 4 hours. Serves 8

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

Spicy Oven-baked Pork Chops

4-6 bone-in pork chops (or boneless,
if desired)
1 C. ketchup
1/4 C. water
2 T. apple cider vinegar
2 T. Worcestershire sauce
2 T. brown sugar
1/2 tsp. salt
1 tsp. dried onion flakes (or
finely chopped onion)
1 tsp. minced garlic
2 tsp. Cajun seasoning*

Preheat oven 375 degrees F.
Place chops in a baking dish or
iron skillet. Whisk together
remaining ingredients in a bowl
& pour over chops. Bake 45-60
minutes uncovered until chops
are done in center. Serves 4-6

*Homemade Cajun Seasoning
(makes about 1/3 C.)

2 T. paprika
1 tsp. black pepper
1/2 tsp. red pepper flakes (or
more, if desired)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. oregano

Combine all ingredients & store in
airtight container.

(recipe: thesouthernladycooks.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)

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

Not much new around here, supposed to go
to another grandson baseball game but it’s just
too hot for me (I don’t do well in heat, even in
the shade). Middle son is going to cook me
dinner tonight (for Mother’s Day) – I’m guessing
it will be something like brown rice & mixed
oriental veggies (he’s vegetarian) – oh well, I
don’t have to cook, so I’m looking forward to it!

Have a great day!!!

Hugs;

Pammie