A quiet day – so far . . .

It’s been a quiet day so far (it’s almost 4 p.m. here): youngest son just left for work, middle son is taking a nap on his day off & husband is doing his ‘usual’ (playing computer games) so it’s VERY quiet here . . . YAY! I LOVE quiet – I’ve talked to several friends who all say that they MUST have either the TV or music playing all the time – not me! I RELISH quiet. Don’t get me wrong  – I watch tv occasionally, but usually in the evening and listen to music? Occasionally – mostly classical.

Yesterday found my husband & I watching our (first this season) oldest grandson play football. It was a nice, clear evening (almbeit somewhat breezy/chilly). Note to self: next time wear a heavier sweatshirt and socks! Their team won 38 to 8. I should say here that I’m not into sports at all and do my best to try to ‘sound’ like I know what’s going on – but really . . . I don’t have a clue. Oh well, as long as I don’t open my big mouth & mention questions that ‘might’ pertain to ANOTHER sport (which I’ve done before only to have my husband tell me, kindly, No – that’s HOCKEY!) Oh well . . . at least I showed up!

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

Fresh Pear Pecan Bread

2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled & shredded pears

Swirl:
1/2 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In large bowl whisk flour, salt &
baking soda; add sugar, melted
butter, vanilla, sour cream, buttermilk
& eggs – mix well with a spoon. Add in
shredded pears – mix well & pour batter
into prepared loaf pan. In small bowl
mix together swirl ingredients & spread
over top of batter. Use a knife tip to
swirl topping into bread batter.
Bake 65-70 minutes, testing to make
sure bread is done in center. Cool 10-15
minutes then remove from pan.
Makes 1 loaf

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

Crockpot Salsa Soup

2 1/2 C. cooked chicken, cut up into bite-sized
pieces
1 C. chopped onion
1 C. chopped green pepper
1 C. frozen corn (no need to thaw)
1 (15.5 oz) can black beans, drained/rinsed
1 (14.5 oz) can chicken broth
2 C. water
1 1/2 C. thick & chunky salsa
1/4 tsp. black pepper
1/2 tsp. salt (optional)
1/2 tsp. chili powder
1/2 tsp. cumin

Place all ingredients in crockpot. Cover &
cook on Low 6-7 hours (or High 5-6 hrs).
Serves 6-8

Note: author also said you could add green
chili peppers or a small can of sliced black
olives (or change the spices to your liking)

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

Mexican Meatloaf

2 lb. ground beef
2 tsp. minced garlic
2 tsp. dried cilantro
1/2 tsp. black pepper
1 tsp. salt
dash hot pepper sauce
1 T. taco seasoning
1/2 C. chopped green onion (or
regular onion)
1/2 C. chopped red or green sweet
bell pepper
1 C. frozen corn
2 (10 oz, ea) cans Ro*tel tomatoes
with green chilies – well drained
1 egg
2 C. crushed tortilla chips or corn
chips, divided

Topping:
1/2 C. salsa
1/2 C. crushed tortilla chips
1/2 C. shredded Mexican cheese
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix gr. beef with garlic,
cilantro, pepper/salt, hot sauce &
taco seasoning. Fold in onions, peppers,
corn, drained tomatoes, egg & 1 1/2 C.
crushed tortilla chips. Form into a loaf
& place in prepared dish. Bake 30
minutes, uncovered. Remove & add
salsa, crushed tortilla chips & cheese to
top.
Raise oven temp. to 375 degrees F.
Place bake in oven & bake 35 minutes
more, uncovered. Serves 8-10

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

5-Ingredient Mexican Brown Rice

1 1/2 C. corn (frozen or fresh)
1 (15 oz) can black beans, drained/
rinsed
3 C. brown rice (whole grain – Minute
Ready to Serve rice)
1 T. chili powder
1 C. (jarred ) salsa

Optional toppers:
fresh cilantro
sliced avacado

Heat a large skillet over medium heat;
add corn & beans & cook until corn is
tender, about 3 minutes. Add Minute
Rice & chili powder; stir to combine.Cook,
stirring constantly, about 3 minutes. Stir
in salsa & cook until all is combined & warmed
through, about 2 minutes. Remove from heat
& let cool 5-10 minutes then garnish with
optional toppers, if desired.
Good alone or along side enchiladas, tacos or
fajitas or served over a bed of lettuce.
Makes six 1-Cup servings

(recipe: kimscravings.com)
————————–

Sausage Cheese Squares
(appetizers)

1 (8 oz) tube refrigerated crescent
rolls
1 (8 oz) pkg. frozen fully cooked
breakfast sausage links, thawed/cut
into 1/2″ slices
2 C. shredded Monterey Jack cheese
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Unroll crescent dough & place in an
ungreased 9 X 13″ baking dish – press
onto bottom & 1/2 inch up sides to form
a crust. Top with sausage slices & cheese.
Beat eggs in a bowl; add remaining
ingredients – mix & carefully pour over
cheese/sausages in pan. Bake, uncovered,
20-25 minutes until a knife inserted into
center comes out clean. Cut into 12 squares.

(recipe: tasteofhome.com)
——————————

Green Bean Salad

Salad:
1 lb. green beans, trimmed/cut
into 2″ pieces
1 C. cherry tomatoes, halved
1/4 C. red onion, thinly sliced
1/2 C. feta cheese, crumbled
1/3 C. kalamata olives, (pitted), sliced
1/4 C. chopped fresh herbs: dill, parsley,
chives or basil – your choice

Dressing:
1/4 C. olive oil
1 tsp. Dijon mustard
2 T. red wine vinegar
1 T. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried oregano
salt/pepper, to taste

Bring a pot of salted water to a boil.
Add green beans – cook 2-3 minutes
until just tender. Drain & place beans
in a bowl of ice water to cool. Once
cooled, place on a paper towel & pat
dry. To a large bowl add green beans,
tomatoes, onion, feta cheese, olives &
herbs of your choice. In small bowl
whisk dressing ingredients & pour
over veggies – toss to coat then serve.
Serves 4

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

Pumpkin Cheese Cake Muffins

1/2 C. (whole wheat) flour
3/4 C. unbleached all-purpose flour
3/4 C. raw sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt
1 1/2 C. canned pumpkin (not pumpkin
pie filling)
2 T. coconut oil
1 large egg
1 1/2 tsp. vanilla

Cream Cheese Topping
(makes 3/4 C.)

5 oz. cream cheese
2 T. raw sugar
1 large egg yolk
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a muffin tin with 12 paper
liners & lightly spray paper liners.
In medium bowl combine flours, sugar,
baking soda, pumpkin pie spice, nutmeg,
cinnamon & salt using a whisk. In large
bowl mix pumpkin puree, oil, egg &
vanilla – using elec. mixer, beat at medium
speed until thick – scrape down sides of
bowl. Add flour mixture to wet mixture;
blend at Low speed until combined, do not
over mix. In another large bowl beat cream
cheese until smooth; slowly beat in sugar,
egg yolk & vanilla until combined. Pour
batter into prepared tins – drop about 1 T.
of cream cheese mixture on tops of each
muffin. Using a toothpick, gently swirl
cream cheese from edge to center into
the batter.
Bake on center rack of oven 24-26
minutes until a toothpick inserted into
centers comes out clean. Allow to cool
before serving – makes 12 muffins

(recipe: skinnytaste.com)

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

Dinner tonight will be enchiladas – a family
favorite (and I like it because they last for
more than one meal!)

Hope you are all in good health (remember
to get your FLU SHOT!)

Hugs;

Pammie

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Published in: on October 8, 2019 at 2:58 pm  Comments (1)  

and sometimes I’m just plain wrong . . .

Today, while driving home from picking up my car at the dealership, I encountered a horse-drawn ‘old tyme’ wooden hearse going in the opposite direction. This is a 5 lane road – I operated under (what I thought was Michigan Law) pulled over to the side of the road and stopped. (I was under the assumption that Michigan, like Canada, had the same rules when it comes to funeral processions – I was wrong.) After a good 35+ cars in the procession passed, a very irate driver somewhere behind me gunned their engine & sped by me, followed by others. My husband was about 4 cars behind me and didn’t know it was ME that stopped. After the speeders passed, I started up slowly & continued driving. When I got home I asked my husband if I was right – and, NO, he told me in Michigan you just drive slowly by but don’t stop. The last funeral I attended in Canada was for my Aunt. While the procession was on the roads going to the cemetery other cars pulled off the road – in some cases, men got out of their cars (took off their hats if they had them on) and put their hands over their hearts until the procession passed – now THAT’S RESPECT! Oh well – you live & learn, right?

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

More summer recipes for your holiday weekend:

Fluffy Strawberry Pie w/Pretzel Crust

Crust:
1 1/4 C. crushed pretzels
1/4 C. sugar
1/2 C. butter (or marg), melted

Pie:
3/4 C. boiling water
1 (4 serving size) Strawberry Jell-O mix
1 tsp. grated lime peel
1/4 C. lime juice
1 1/2 C. heavy whipping cream
3/4 C. powdered sugar
2 C. strawberries, slightly crushed

chocolate-covered strawberries,
if desired, for garnish
=
In medium bowl, mix all crust
ingredients; press onto bottom &
up sides of a 9″ pie plate

In large bowl pour boiling water on
dry Jell-O; stir until gelatin has dissolved.
Stir in lime peel & juice. Refrigerate about
1 hour until very thick but not set
=
Chill a large bowl in fridge.
Beat Jell-O mixture using elec. mixer on
high speed about 4 minutes until thick &
fluffy. In chilled bowl beat whipping cream &
powdered sugar on High speed until stiff
peaks form. Fold whipped cream & crushed
strawberries into Jell-O mixture & pour into
crust. Refrigerate about 8 hours until set.
Garnish with chocolate-covered strawberries,
if desired. Store, covered, in fridge.

(recipe: allfood.recipes.com)
—————————
Corn Salsa

1 (15 oz) can yellow corn, drained
1 (15 oz) can white corn, drained
1 (4 oz) can chopped green chiles,
drained
1 (2.5 oz) can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded/chopped
3 T. white vinegar
1/3 C. olive oil
kosher salt
1 T. finely chopped fresh cilantro

In large bowl mix all ingredients
except cilantro. Chill at least 1 hour.
Just before serving, add cilantro.
Makes about 5 cups

(recipe: foodnetwork.com)
—————————–
Spicy Asian Lemon Shrimp Skewers

6 lemons
kosher salt
1 stalk lemongrass, finely chopped
3 T. olive oil
3 T. Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 T. fish sauce
2 tsp. light brown sugar, packed
30 extra-large shrimp, unpeeled

vegetable oil for the grill
2 T. chopped fresh mint

Finely grate zest from 4 lemons, then
pulse in a food processor with 3 T. salt.
Squeeze juice from 2 of zested lemons,
into a large bowl. Add lemongrass, olive
oil, Sriracha, garlic, fish sauce, brown
sugar & 1 tsp. lemon salt (made above).
Thinly slice the 2 remaining lemons &
add to bowl. Using kitchen shears, cut
through shrimp shells along outer curve,
leaving shells on. Remove veins & rinse
shrimp – add to bowl with lemongrass
marinade & toss. Cover & refrigerate
1 hour. Soak 12-15 wooden skewers in
water.
=
Heat grill to medium high. Thread shrimp
onto skewers. Brush grill with vegetable
oil then add lemon slices & grill until they
begin to char, turning once (about 2 minutes),
transfer to a platter. Stir mint into remaining
marinade. Add skewers to grill & cook, brushing
with marinade/mint mixture until shells begin
to char, 2-3 minutes per side. Transfer to platter
& sprinkle with lemon salt, to taste.
Serves 6

(recipe: foodnetwork.com)
——————————

Cheesy Pepper Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1/4 lb. (4 oz) Velveeta cheese, cut
into 1/4″ cubes
3 jalapeno peppers, seeded/chopped fine
12 butter crackers (Ritz), crushed
1 T. butter, melted
1 green onion, sliced

Crackers, for dipping

Preheat oven 350 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. In small bowl mix
crushed crackers & melted butter.
In medium bowl beat cream cheese &
mayo until blended. Stir in Velveeta
& peppers & spread on bottom of
prepared pie dish. Top with butter/
cracker mixture & bake 20 minutes
until heated through. Top with
chopped onions. Makes approx.
18 servings.

Suggestion: substitute cream cheese
with (Kraft) Bacon Cream cheese
spread

(recipe: myfoodandfamily.com)
—————————
Crockpot Hawaiian Chicken

1 1/2 lb. boneless skinless chicken
breasts
5 slices bacon, sliced/cooked
1 green bell pepper, diced
1 C. BBQ sauce (poster uses Sweet
Baby Rays)
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 (20 oz) can crushed pineapple,
drained very well

Suggested ways to serve:
Over cooked white or brown rice
(to serve 6) or on hamburger buns
=
Add chicken & remaining
ingredients to crockpot – stir to
combine. Cover & cook on Low
6 hours without opening lid
during cooking time. If desired,
shred chicken. Serve over about
suggested items. Serves 6

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

Butterfinger Poke Cake

1 box fudge marble cake mix plus
ingredients needed to make cake (eggs/
oil/water) (can also use Devil’s Food
cake mix)
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar caramel ice cream topping
1 large Butterfinger candy bar, crushed
1 (8 oz) tub Cool Whip, thawed
(optional) chocolate syrup to drizzle on top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake as directed on
box & bake accordg. to cooking times on box.
Cool cake just a few minutes. In medium bowl
combine sweetn’d con’d milk with caramel
topping. Poke holes all over top of cake using
a fork – lots of holes. Drizzle caramel mixture
over cake. Refrigerate cake to finish cooling.
Once cooled, spread Cool Whip over entire
cake & sprinkle with crushed Butterfinger
candy bar. (drizzle chocolate syrup over
cake before serving, if desired)  Serves 12

NOTE: Keep cake refrigerated until ready to
serve

(recipe: thecountrycook.net)

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

No particular plans for the holiday –

Hope you enjoy this day!

Hugs;

Pammie

Another Busy Week – sigh . . .

At the beginning of this week I was thinking/hoping I’d only have 1 day of babysitting – boy, was I wrong! So far it’s been 2 (and one was almost 9 hours long) – just got the request for tomorrow (Saturday – I’m usually free from sitting on the weekends) and it’s 3 p.m. – 8/9 p.m. Don’t get me wrong, I love my little 2 1/2 yr old grandson but BOY IS HE FULL OF ENERGY! I was with him yesterday from 10:45 a.m. – 6:45 p.m. and finally I just couldn’t stand to hear any more KIDDIE TV so I shut it off (he wasn’t happy, but OH WELL . . . ). He did well playing by himself while I knit (as usual). My brain can only hold so much squeeky little voices with ridiculous program premises! I DID get to finish one baby blanket and knit 2 3/4ths pairs of baby booties (finished the other one today) so all was not wasted time. The shades of brown/black men’s scarf I started knitting I decided I’d hold off on until Fall/Winter – it’s a real strain on my fingers and it’s not really ‘needed’ until then, so I feel good about that decision. Haven’t taken up another blanket pattern just yet – I’ll know when I’m feeling ‘inspired’ . . . hehehe.

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

Peach Bread

4 T. softened butter
1/2 C. granulated sugar
1/2 C. brown sugar
2 eggs
1/3 C. milk (whole)
1/2 tsp. almond extract
2 C. flour
1/2 tsp. salt
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. peaches, peeled/chopped
1/2 C. chopped pecans

Glaze:
1 single ripe peach peeled/pit removed
1 C. powdered sugar
1 T. melted butter
1/4 tsp. almond extract

Preheat oven 350 degrees F.
Butter & flour a standard loaf pan.
In large bowl (or using stand mixer
w/paddle attachment) beat butter
until smooth, then add both sugars
& beat to combine. Add 1 egg at a time
& beat; then add milk & extract – beat
again. In separate medium bowl whisk
flour, baking powder, cinnamon, nutmeg
& allspice. Stir dry ingredients into wet.
Fold in peaches & nuts – scrape into
prepared loaf pan. Bake 55-60 minutes
until a toothpick inserted into center
comes out clean & top bounces back
when touched. (If you take it out too
early the center will sink as it cools).

While bread is baking, puree 1 peach using
an immersion blender (or put in a blender
& puree) – puree just until peach is in small
pieces, about rice sized. In a medium bowl
mix powdered sugar with melted butter &
extract then add in pureed peach. If mixture
is too runny, add more powdered sugar-it
should pour out of bowl when tipped but
not be watery.
Cool bread on a wire rack until room temp
then cover with half the glaze. Dust top
with powdered sugar.

To serve:
Slice loaf into 8, 10 or 12 slices then top
each piece with remaining glaze as you
serve. Makes 1 loaf

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

Roasted Zucchini in Oven

1 large zucchini, cut into chunks
3-4 medium red potatoes, cut into
chunks (poster doesn’t peel hers)
2 large carrots, scraped & cut into
pieces
1 lb. smoked sausage, cut into
pieces
1 onion, quartered (optional)
3 T. olive oil
2 T. butter, melted (optional)
1/2 tsp. garlic powder
2 T. chopped fresh basil (or 2 tsp
dried)
1/2 tsp. black pepper
1 tsp. salt

Preheat oven 425 degrees F.
Cover a large baking sheet with foil &
spray with nonstick cooking spray.
In a large microwave bowl place
potatoes & carrots – microwave on
HIgh 5 minutes. In another large
bowl whisk together olive oil, melted
butter, garlic powder, basil, bl. pepper &
salt. Add microwaved potatoes & carrots,
zucchini, onion & sausage to olive oil
mixture & toss to coat. Spread all veggies
on baking sheet & bake 25-30 minutes.
Serves 6-8.

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

Dill Pickle, Bacon, Ranch Pasta Salad

12 oz. pasta, cooked al dente, drained/
cooled
1 lb. thick-cut hickory smoked bacon,
cooked crisp & cut into bite-sized pieces
1 pint grape tomatoes, halved
1 large orange bell pepper, seeded,
cut into bite-sized pieces
1 C. diced red onion
1 (16 oz) jar dill pickles, diced – reserve
2 T. pickle juice
1 (7 oz) bag (1 1/2 C.) Italian mix large-
shred cheese (poster used Sargento
4-cheese Italian)
1 C. freshly grated Parmesan cheese
1 1/2 C. ranch salad dressing
2 T. pickle juice (that you reserved)

In large bowl combine cooked/cooled pasta,
bacon, tomatoes, bell pepper, onion, diced/
drained pickles, Italian cheese blend & Parmesan
cheese – toss well.
In a 2-Cup measuring cup measure out 1 1/2 C.
Ranch dressing & stir in the 2 T. pickle juice –
stir well then pour over past mixture – toss
to combine. Cover, chill then serve.
Serves 10-12

(recipe: afamilyfeast.com)
—————————–

Tomato/Zucchini/Mozzarella Bake

2 zucchini, sliced into 1/2″ rounds
1 large tomato, cut into 1″ cubes
1 C. shredded mozzarella cheese
2 T. fresh parsley
2 T. olive oil
salt/pepper, to taste

Bread crumb topping:
1/4 C. Italian bread crumbs
1/4 C. Panko (Japanese-style) bread
crumbs
1/4 tsp. garlic powder
1 tsp. olive oil

Preheat oven 400 degrees F.
Spray a casserole dish (11″ X 8″)
or similar size with nonstick
cooking spray & layer zucchini slices,
tomato chunks, parsley, salt/pepper.
Add shredded mozz. cheese.
Prepare topping:

Topping:
In a bowl add all topping ingredients
& stir until well combined. Sprinkle
topping over casserole. Cover with foil
& bake 30 minutes. Remove foil &
bake another 10 minutes so topping
can brown. Serves 4

(recipe: noplatelikehome.com)
——————————

Baked Lemon Pepper Garlic Chicken

4 boneless chicken breasts
1/2 C. butter (1 stick), melted
2 heaping T. minced garlic
3 T. lemon juice
1/2 C. Italian bread crumbs
1/2 C. fresh ground Parmesan cheese
3/4 tsp. thyme (important)
1/2 tsp. lemon pepper

Preheat oven 400 degrees F.
Place butter in a 9 X 13″ baking dish
& place in oven to melt butter. Add garlic,
thyme & lemon juice – mix well. In
a large ziplock bag mix bread
crumbs & Parmesan – place chicken
in bag & shake to coat (save extra
crumbs). Add garlic, thyme & lemon
juice to melted butter & mix well.
Lay each chicken breast in prepared
baking dish with melted butter. Turn
chicken over to coat both sides with
melted butter then place in bag to
bread again. Place chicken in baking
dish & sprinkle tops with any leftover
breading. Sprinkle some lemon pepper
on top. Bake 40 minutes. Spoon some
of liquid from pan over top of cooked
chicken. Serves 4

(recipe: copykat.com)
—————————

Sheet Pan Taco Nachos

Taco Meat:
1 lb. ground beef
1/3 C. chopped onion
1 tsp. minced garlic
salt/pepper, to taste
2 T. taco seasoning (dry)
1 (14.5 oz) can Mexican-stewed
tomatoes (undrained)
1/2 tsp. sugar

Nachos:
1 (11 oz) bag tortilla chips
3-4 C. shredded Cheddar cheese
1 pint grape (or cherry) tomatoes,
halved
2 green onions, chopped
1/4 C. chopped cilantro

Creamy Drizzle:
1/4 C. sour cream
1/4 C. mayonnaise
1 T. taco seasoning
1 T. lime juice (bottled is fine)
=
Preheat oven 350 degrees F.
Heat large, deep skillet over medium-
high heat – add gr. beef, onions, garlic,
salt/pepper & taco seasoning. Cook until
meat is browned & onions are translucent.
(Drain) Add stewed tomatoes & sugar; stir &
reduce heat to simmer – cook 5-10 minutes.
Line 2 sheet pans with foil & spray each with
nonstick cooking spray. Spread half of tortilla
chips into each pan & divide meat & cheese
equally into pans, sprinkling over chips. Bake
3-5 minutes until cheese is melted.
While cheese is melting, combine all Drizzle
ingredients & mix until smooth.
When pans are cooked, sprinkle tops with
sliced tomatoes, gr. onions & cilantro. Drizzle
creamy sauce over top & serve immediately.
Serves 6-8

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

Fresh Blueberry Pie

3 C. blueberries
1 T. butter
3 T. cornstarch
1 tsp. lemon juice
3/4 C. water
1 C. sugar
1 dash salt
1 (9 inch) pie crust

Sweetened whipped cream –
optional garnish

In a saucepan bring 1 C. blueberries
& water to a boil – boil gently 4 minutes.
Add butter & stir in sugar, cornstarch &
salt. Cook slowly, stirring, until thick &
clear. Remove from heat & add lemon
juice. Pour mixture over remaining 2
C. blueberries in medium bowl, stir
gently to combine – pour mixture into
pie crust. Serve chilled or at room
temperature with a dollop of sweetened
whipped cream. Makes 1 pie

(recipe: food.com)

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

Our weather has been nice for August: in the 70-80’s
with some rain, but usually at night. Today I went out
shopping and it was (only) 70 but sunny – made me
think of the fact that pretty soon we will be getting
out our sweaters and light jackets – Fall is on the way
(sigh). I can also tell that by looking at my calendar:
the days are rapidly being filled in with events; fun
events in most cases, but more ‘things to do’.

Hope you are enjoying these last fleeting days of
warm weather. Remember to get a little rest or
do something nice for yourself (like a cup of coffee
you usually wouldn’t get, or a muffin, or buy that
book you’ve been looking at – you get my drift).
(I stopped by Tim Horton’s yesterday before the
marathon sitting job & got myself a “Triple Berry
Explosion” muffin which had been recommended
to me by one of their ladies the last time I was
there ordering (my favorite) blueberry muffin –
she said: “You really should try this one – it’s
FULL of different berry flavors!” – so I did. It was
moist & tasty but I still like blueberry best!

Enjoy your day;

Hugs;

Pammie

PS: Our gas prices (for regular) have been hovering at
$2.69/$2.79 for weeks. Fortunately I had KROGER GAS
POINTS, so got 30 cents off per gallon today (from $2.79/9
down to $2.49.9 -YAY!)

 

 

Setting things straight

Ah, the ‘fun’ of paying household bills – right? I do my bill paying on line with my bank. Over the years, several times, we’ve run into a problem. This time it was getting a $10.98 late fee tacked on to my garbage pick up bill – except I PAID ON TIME through my bank! The very next day we get an automated phone call informing us if said bill is not paid they will cancel our service! NO! Several phone calls (with REAL people) later I am now sending them a printed copy of my bank statement saying it was not only paid on time but there should be NO late fee! The nice lady agreed and now the ‘proof’ is in the mail. UGH! Makes me crazy – you think you’re doing the right thing only to find out – not always. In this case it’s either the Bank or the Post Office’s fault – ugh.

Keeping busy these days attempting to finish the two baby blankets I posted photos of in an earlier post. Today I decided on the final yarn color for the Chevron blanket – am ‘almost’ to the middle of that blanket and about 3/4ths done with the pink lace one. I have 5 weeks before they need to be done. On another good note-was able to get in touch with the lady in charge of picking up the baby blankets for Crisis Pregnancy Mobile Unit. She’s been out of state and will be moving, so this might be my last delivery for that charity. (No worries – there are ALWAYS more charities). Also got in touch with the person in charge of the Food Closet at the church I have my special needs group at. They said they are happy to get more scarves & hats for the homeless (at the end of last year’s ‘season’ they weren’t sure they were going to continue it because they only had about 10 families involved and ALL had received knitted items). Once I’m done with the two baby blankets I’ll start working on scarves – always a nice ‘change’ of pace in knitting. Since our last knit group “Yarn Swap” I have several yarns awaiting the scarves project so I’m a bit excited to get started! (Yes, it takes very small things to make me happy).

===========

Streuseled Zucchini Bundt Cake

2 C. shredded zucchini, patted dry
1 1/3 C. plain yogurt
3/4 C. sugar
2 large egg whites, room temp.
1/3 C. canola oil
1 large egg, room temp.
4 tsp. vanilla, divided
3 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T. dry bread crumbs
1/3 C. packed brown sugar
1/3 C. chopped walnuts
1/3 C. raisins
1 T. ground cinnamon
1/2 tsp. ground allspice
3/4 C. powdered sugar
2-3 tsp. milk

Preheat oven 350 degrees F.
Spray a 10″ Bundt pan with nonstick
cooking spray & sprinkle with dry bread
crumbs.
In large bowl beat zucchini, yogurt,
sugar, egg whites, oil, 1 egg & 3 tsp.
vanilla until well blended.
In small bowl combine flour, baking
powder, baking soda & salt; gradually
beat into zucchini mixture until
blended. Pour 1/3 of batter into
prepared pan.
In small bowl combine brown sugar,
nuts, raisins, cinnamon & allspice –
sprinkle half over batter. Top with
another 1/3 batter & sprinkle with
remaining brown sugar mixture – top
with remaining batter.
Bake 55-65 minutes or until a toothpick
inserted in center comes out clean. Cool
10 minutes before removing from pan to
a wire rack to cool completely.
=
In a small bowl combine powdered sugar,
remaining vanilla & enough milk to achieve
desired ‘drizzle’ consistency – drizzle over
cooled cake.

(recipe: tasteofhome.com)
———————————
Pea & Peanut Salad

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

In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing –
stir into salad. Refrigerate, covered,
until ready to serve. Makes 4 servings

(recipe: tasteofhome.com)
—————————–

Sweet & Hot Shrimp Tacos

3/4 C. Sweet chili sauce*
2 T. honey
40 medium-sized shrimp (pre-cooked/
tails off)
6 corn tortillas
olive oil
salt
Mexican cheese blend, shredded
chopped lettuce
chopped tomatoes

Heat medium skillet over medium-
high heat. Pour 3/4 C. sweet chili
sauce into pan; add 2 T. honey – stir
to combine & heat through. Add shrimp
to sauce; stir, making sure all shrimp are
coated. Heat, just until shrimp are warm.
(Do not over cook).
Heat a large skillet over medium-high
heat. Add about 1/2 T. olive oil to pan;
add a few corn tortillas (as many as will
fit pan) – sprinkle them with a little salt &
allow them to get golden brown; flip over
& brown other size. Remove to a serving
plate & top with saucy shrimp, cheese,
lettuce & tomato. Serve immediately.
Makes 6 tacos

*You can find Sweet Chili sauce in most
grocery stores in the Asian aisle.

(recipe: jamiecooksitup.net)
————————–
Grilled Root Vegetables

12-15 large carrots, peeled
1 head garlic, peeled
1 large white onion, cut into
1″ pieces
small potatoes, leave whole
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt

1 T. butter
2 T. freshly chopped parsley (optional)
(large disposable foil cooking pan)

Preheat grill to 350 degrees F.
Spray insides of foil pan with nonstick
cooking spray. Add carrots, garlic, onion &
potatoes to pan. Pour 1 T. olive oil over
vegs & toss to coat. Add paprika & garlic
salt – toss to coat. Cover pan tightly with
foil & place on hot grill. Cook 20 minutes,
then carefully unwrap & stir. Rotate pan,
cover & cook 15-20 minutes more until
veggies are crisp-tender. Watch so they
don’t burn. Add 1 T. butter & 2 T. parsley –
taste & adjust seasonings-garlic salt.
Serves 6-8

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

Crockpot Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp/crumbled (reserve
drippings)
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese
=
Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken in
warmed grease & cook 3-5 minutes until
slightly golden (turn once). Spray insides of
crockpot with nonstick cooking spray.
Place chicken in crockpot & cover with
mushrooms. Pour soup into skillet (undiluted),
warm then pour over chicken. Cover & cook
on Low 4-5 hours; check chicken for doneness.
Place a slice of Swiss cheese on top of each
chicken breast; sprinkle with bacon & turn
crockpot heat to High. Cover & cook 10-15
minutes until cheese is melted. Serves 6

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

Sweet & Sour Hawaiian Kielbasa w/
Garlic Rice

2 T. olive oil
1 (13 oz) pkg. smoked kielbasa sausage,
cut into 1/2″ slices
1/2 C. onion, chopped
1 1/2 C. chopped bell pepper
1/2 C. pineapple chunks
1 (8 oz) bottle sweet & sour sauce
2 (7 oz, ea) pkgs. Minute Ready to
Serve Garlic & Olive Oil Jasmine rice

In nonstick skillet heat olive oil over
medium heat. Add kielbasa-cook 2-3
minutes, flipping over, until both sides
are nicely browned. Add onion & bell
pepper – cook 5-6 minutes longer. Stir
in pineapple & sweet/sour sauce – heat
2-3 minutes.

Prepare rice accordg. to pkg. directions.
Place rice on a dish & spoon kielbasa
mixture on top. Serves 4

(recipe: whoneedsacape.com)
———————————

Blueberry/Lemon Cheesecake Mousse
Parfaits

6 (4 oz) jars (or parfait glasses
3/4 tsp. unflavored gelatin
1 tsp. lemon zest & 3 T. juice (from 1
lemon) divided
1 T. water
1 (8 oz) pkg. cream cheese, divided
2/3 C. powdered sugar
1 1/2 C. Cool Whip, thawed
1/2 crushed shortbread cookies
1/2 C. blueberries
1/2 C. blueberry jam

In small microwaveable bowl pour
lemon juice & water – sprinkle gelatin
on top & microwave on High 45 seconds
until gelatin is completely dissolved when
stirred. Cool 3 minutes
In large bowl using elec. mixer beat cream
cheese until light & fluffy. Add geletin
mixture; beat until blended. Gently stir in
Cool Whip & lemon zest. Press cookie
crumbs into bottoms of jars/glasses &
top with layers of blueberries, jam &
cream cheese mixture. Cover with lids
(or clear plastic wrap) & refrigerate 2
hours. Serves 6

(recipe: myfoodandfamily.com)

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

Our weather has been “OK” except last night
THREE TIMES in very quick time our cell
phones were BOMBED with Emergency
FLOOD ALERTS! The funny thing is – we don’t
have any BIG water around here to be worried
about flooding! (there was a small ‘river’ of
water going down my driveway during the
rains, but nothing REALLY to worry about!)
Go figure!  The temperatures are in the mid
to high 70’s which is nice  – not too hot, not
too cold – in my eyes: JUST PERFECT!

No big plans for the day, no knit group
tonight; dinner is leftover chicken pot pie.
Tomorrow is library knit & my special
needs group, Thurs. is babysitting at 2 p.m.
My oldest son & his family have been on a
VERY MUCH NEEDED vacation last week to
Myrtle Beach, North Carolina so this will
be the first time I will see them in almost 2 weeks.
Just glad they were able to ‘get away’ as both
of them have very high stress jobs. Time with
their kids and time alone, away from phones
is always nice.

Hope your week is shaping up nicely,

Hugs;

Pammie

It’s Always Nice to see Old Friends!

This Sunday after church I was just getting in our car when my husband called my cell phone to tell me: “Get back in here – there’s someone who wants to see you!” In the photo above is my dear friend Katie and her sons. I have known her since she was about 3 weeks old – I was her first caregiver (she’s now 35!) She and my oldest son were best friends all through grade school until they moved away. Her husband is a pastor in Kentucky now so I don’t get to see her very often – it was really nice to re-connect! (It’s funny-I don’t think I really feel like I’m losing weight but when I put on the dress above – which I haven’t worn for years, it was too big but I didn’t have time to change – funny how time changes things!)

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

Lemon Blueberry Bread

1/3 C. butter, melted
1 C. sugar
3 T. lemon juice
2 large eggs, room temp.
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk (2%)
1 C. fresh or frozen blueberries
1/2 C. chopped nuts
2 T. grated lemon zest

Glaze:
2 T. lemon juice
1/4 C. sugar
=
Preheat oven 350 degrees F.
Spray a 8 X 4″ loaf pan with nonstick
cooking spray. In large bowl beat
butter, sugar, lemon juice & eggs.
In a small bowl combine flour, baking
powder & salt – stir into egg mixture
alternately with milk, beating well
after each addition. Fold in blueberries,
nuts & lemon zest & pour batter into
prepared pan. Bake 60-70 minutes or
until a toothpick inserted into center of
loaf comes out clean. Cool 10 minutes in
pan before removing from pan to a wire
rack to cool.

Glaze:
Combine glaze ingredients & drizzle over
warm bread. Cool completely before cutting.
Makes 1 loaf.

(recipe: tasteofhome.com)
——————–

Fiesta Confetti Corn

1 1/2 T. butter (or bacon drippings)
1/2 c. chopped Vidalia or other
sweet onion
1/2 C. EACH: green & red bell
pepper, diced
1/4 C. chopped fresh jalapeno
6 C. fresh corn, cooked/scraped
from cob
1/2 tsp. light brown sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Cajun or Creole seasoning
(or to taste)
1/2 tsp. chili powder (or to taste)
1/2 tsp. cumin (or to taste)
1/2 C. water or chicken broth,
divided

In a skillet with lid heat butter (or
bacon drippings) – saute onion &
peppers until tender, about 4 minutes.
Add corn, sugar & seasonings & 1/4
C. water/broth. Reduce heat to Low;
cover & simmer only long enough
to warm through thoroughly & adding
additional water as needed to prevent
corn from sticking. Taste & adjust
seasonings as needed. Serves 4-6

NOTE: Frozen/thawed or canned/
drained corn may be substituted.
Can also substitute a 4 oz. jar of
chopped pimentos, drained, for bell
pepper. Add some chopped/cooked
bacon for extra flavor.

For a Creamier Version:
Stir in 1/3 C. shredded cheese and/or
3 oz. cubed cream cheese and
substitute heavy cream or Half & Half
for water or broth, stirred in at the
end.

(recipe: deepsouthdish.com)
——————————

Crockpot Garlic Tenderloin

2-3 lb. pork tenderloin
2 T. butter
1 C. butter, melted
1 T. garlic powder
2 tsp. garlic salt
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. dried cilantro leaves
1/2 tsp. black pepper
1/4 tsp. ground red pepper

Melt 2 T. butter in a skillet over
medium-high heat*. Brown
tenderloins about 3-5 minutes on
each side then place in crockpot,
pouring the remaining butter/
cooking juices over top. Whisk
melted butter & spices together &
pour evenly over tenderloin. Cover
& cook on Low 1 1/2 – 2 hours.
Serves 8

*or use the saute/brown feature,
if available, on your slow cooker

NOTE: While browning tenderloin,
let it rest at least 3 minute per side;
do not turn or flip it – it will make
the browning process work much
better.

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

Fresh Green Bean/Walnut/Feta Salad

1 1/2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1 C. chopped walnuts
3/4 C. diced red onion
1 C. crumbled Feta cheese
3/4 C. olive oil
1/4 C. white wine vinegar
1/4 C. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper

Bring a large pot of water to a boil;
add green beans & cook ONLY 3
minutes. Drain well & immediately
plunge into ice water to stop cooking
process. Drain again & pat dry with
paper towels then place in large bowl.
Add walnuts, red onion & Feta; gently
stir to combine. In a food processor (or
blender) combine olive oil, white wine
vinegar, mint, garlic, salt/pepper & pulse
a few times to blend. Pour dressing over
bean mixture & toss. Chill about 1  hour
before serving.

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

Dill Pickle Bites
(appetizer – 8 hrs. or overnight chill)

1 (8 oz) pkg. cream cheese, softened
2 T. mayonnaise
1 T. grated onion
1/2 tsp. dried dill weed
1/8 tsp. black pepper
12 baby dill pickles
12 slices white bread (or whole wheat)
crusts cut off
(optional) hard salami slices

In small bowl combine cream cheese, mayo,
onion, dill & pepper – mix until well combined.
Roll each bread sliced with a rolling pin until flat.
Spread cream cheese mixture thinly onto bread,
using approx. 1 T. per slice. Place a baby dill on
each & roll up.* Place rolls, seam sides down,
in a glass baking dish. Cover & refrigerate 8 hours
or overnight.
To serve:  Cut each roll into 3 pieces.
Makes 36 bites

*If you are using hard salami slices, spread about
1/2 T. cream cheese mixture on each slice then
top with a slice of salami & spread remaining
1/2 T. cream cheese on top. Place pickle then
roll up

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

Pork Chop & Cabbage Casserole

4-6 pork chops
4-5 C. coarsely chopped cabbage
2 T. olive oil
1 medium green pepper, cut into
rings
1 medium onion, peeled/cut into
rings
1 pkg. dry onion soup mix
1 (14.5 oz) can diced tomatoes,
undrained (could use fresh tomatoes)
1/2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 C. shredded Cheddar cheese (or
cheese of your choice)
=
Preheat oven 400 degrees F.
In a skillet brown pork chops in olive
oil. In large casserole dish layer
cabbage, green pepper & onion. Place
browned chops on top. In a bowl mix
dry onion soup mix, diced tomatoes,
chicken broth, salt/pepper, garlic
powder & oregano – pour over top
of chops. Cover & bake 55-60 minutes
until cabbage is cooked to the
consistency you like. Remove from
oven & sprinkle cheese on top. Return
to oven, uncovered, until cheese melts.

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

No-Bake Chunky Monkey Cake

1 (3.4 oz) pkg. instant vanilla pudding
mix
3 C. cold water, divided
1 (3.9 oz) pkg. instant chocolate pudding
mix
2 C. Cool Whip, thawed/divided
1 banana
1 box graham cracker squares

Line a 9 X 13″ baking pan with foil.
Line bottom of pan with a single layer of
graham crackers (you may have to break
some to fit) In medium bowl add van.
pudding mix with 1 1/2 C. milk – whisk
to combine. Fold in 1 C. Cool Whip.
Pour pudding mixture over grm. crackers
& spread out evenly. Top pudding layer with
another layer of gr. crackers. In separate
bowl add choc. pudding mix & remaining
1 1/2 C. milk – whisk to combine & fold in
last 1 C. Cool Whip. Spread choc. pudding
mixture over 2nd layer gr. crackers. Cover
pan with plastic wrap & refrigerate at least
4 hours or overnight.

When ready to serve, slice banana into thin
slices & spread over cake top evenly. Crush
1 graham cracker square & sprinkle crumbs
over top of cake. Slice & serve. Serves 9

(recipe: thecountrycook.net)

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

Having my baby grandson away on vacation has given
me more time to read (James Patterson novels) and knit;
below is a half-way done pink baby afghan and then a
project I just started last night. I wanted a chevron pattern
and have large balls of several solid colors so I chose this
pattern. It’s very easy (2 rows) so I’m hoping it will go
quickly. Just got the Pick-Up date for the Detroit Veteran’s
Hospital baby shower: Sept. 17th so that’s my goal for
attempting to finish both afghans – we’ll see how that goes.

==========

So far, the colors for the chevron will be white/medium yellow/mint green/a blue, white, green variegated then repeat in opposite order so bottom of afghan mirrors the top – we’ll see how it goes.

Hope your day is going well – it’s mid 70’s & on & off rain (but that’s OK because our flowers need it!)

Hugs;

Pammie

It was a GREAT day!

On Sunday (Log Cabin Day) we had 11 of my fellow knitters & crocheters come to spend the day with me and enjoy all of the activities. (I’m working on a baby blanket for a friend who’s due in September – just finished it yesterday). The weather was perfect (81 degrees F) with a nice breeze AND we were under tents so it was an enjoyable experience. There was only one sad part: this was the very LAST Log Cabin Day – from talking to those in charge of that particular historical society, they just can’t get the volunteers needed to keep it going. Very sad, but I’m reassured that they will be working on coming up with other, new ideas. I told them if they need me or my group, just let me know.

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

Strawberry-Rhubarb Cream Dessert

Crust:
2 C. flour
1 C. chopped pecans
1 C. butter, melted
1/4 C. sugar

Topping:
1 C. packed brown sugar
3 T. cornstarch
5 C. chopped, fresh or
frozen rhubarb
1 C. sliced fresh strawberries
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 1/4 C. heavy whipping cream/
whipped & divided

Additional brown sugar (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In small
bowl combine flour, pecans, butter
& sugar – press into prepared pan &
bake 18-20 minutes until golden brown.
Cool on wire rack.

In large saucepan over medium heat
combine brown sugar & cornstarch;
stir in rhubarb until combined. Bring
to boil, stirring often. Reduce heat; cook
& stir 4-5 minutes until thickened. Remove
from heat; cool then stir in strawberries.

In large bowl beat cream cheese & powdered
sugar 7ntil smooth. Fold in 1 C. whipped cream-
spread over crust & top with rhubarb mixture.
Spread remaining whipped cream on top.
Refrigerate 3-4 hours before serving.
Garnish top with additional brown sugar, if
desired. Serves 12

(recipe: tasteofhome.com)
—————————

Watermelon Salsa

1 1/2 tsp. lime zest (from about
1 lime)
1/4 C. fresh lime juice (from about
3 limes)
1 T. sugar
fresh ground black pepper
3 C. seeded/finely chopped watermelon
1 cucumber-peeled/seeded & diced
1 mango-peeled/diced
1 jalapeno pepper – seeded/minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 tsp. garlic salt
=
Tortilla or pita chips, for dipping
=
In large bowl stir together lime zest,
lime juice, sugar & 3/4 tsp. pepper.
Add watermelon, cucumber, mango,
jalapeno, onion & basil -toss gently.
Chill until ready to serve.
Serve with chips for dipping
Makes 3 Cups

(recipe: foodnetwork.com)
—————————-

3-Bean Macaroni Salad

1 C. elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can Great Northern beans,
rinsed
1 green pepper, chopped
3/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. Zesty Italian salad dressing
2 T. chopped fresh dill

Cook macaroni accordg to pkg. directions,
omitting salt & adding green beans to
boiling water for last 2 minutes of
cooking time. Drain & rinse with cold
water; drain again. Place in large bowl &
add remaining beans, peppers & onions-
mix lightly. In small bowl mix remaining
ingredients until blended & pour over
salad – toss to coat. Serves 16

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

Crockpot BBQ Roast
(made using beer OR cola!)

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

In small bowl combine bbq seasoning,
salt/pepper & rub all over roast – place
roast in crockpot. Gently pour beer/cola
over roast & sprinkle a little more
seasoning on top. Cover & cook on Low
10-12 hours. Serves 6

NOTE: You ‘could’ cook it on High but it
is not recommended – the meat may not
be as tender.

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

Smoked Paprika Chicken Thighs
& seasoned rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne pepper
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red pepper
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C.  instant white rice

In a large skillet heat butter & olive
oil. In a bowl combine salt, pepper,
smoked paprika, garlic powder &
cayenne. Roll each chicken thigh in
spices & brown in skillet on both
sides until skin is cooked & blackened.
Remove thighs from skillet. Add green
onion & pepper to skillet & cook. Add
spinach & pour in chicken broth &
heavy cream. Stir & bring to a low
boil; turn to simmer. Add rice & cook
3-4 minutes. Add thighs back to
skillet; cover & simmer 15 minutes.
Remove from heat & let stand 10
minutes before serving to allow
rice to absorb liquid. Garnish with
chopped green onions.
Serves 6-8

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

Cherry Tomato Salad w/Buttermilk-
Basil Dressing

6 C. red and yellow cherry tomatoes,
halved, if large
kosher salt/ground black pepper
2/3 C. buttermilk
1/4 C. sour cream
3 T. thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced

Place tomatoes in a large serving
bowl & season with salt/pepper – toss.
In another bowl whisk buttermilk, sour
cream, basil, shallot & garlic -season
with pepper & drizzle over tomatoes –
toss. Serves 4

(recipe: foodnetwork.com)
———————————

Grilled Lemon/Cilantro Shrimp

1 lb. peeled/deveined LARGE
shrimp (tails on), raw
2 T. olive oil
2 T. freshly squeezed lemon juice
2 cloves garlic, minced/or pressed
2 T. chopped cilantro
1/4 tsp. salt
1/8 tsp. black pepper

Extra lemon wedges &
chopped cilantro – for garnish
=
Wooden skewers soaked in water

Place all ingredients in a large
bowl & stir to evenly coat. Let
stand, covered/refrigerated
10-15 minutes. Heat grill to
hot & wipe down grates with
olive oil or nonstick cooking spray
to prevent sticking.

Turn grill heat to Low
Thread shrimp onto skewers.
Place shrimp on grill & cook 2-3
minutes per side, until shrimp
turn pink & are cooked through.
Remove from grill & serve hot.
Top with extra cilantro & lemon
wedges, if desired
Serves 6

(recipe: iwashyoudry.com)
————————–

Fluffy Angel Food Cake w/Fresh Berries

1 (pre-made) Angel Food Cake
1 (8oz) pkg. cream cheese, softened
1 (3.4 oz) pkg. vanilla instant pudding mix
1 1/2 C. cold milk
2 C. whipping cream-4 C. whipped (OR)
1 (16 oz) tub Cool Whip, thawed
1 C. fresh blueberries
1 C. strawberries, chopped
1/2 C. powdered sugar (optional)
=
Slice cake through, evenly, 2 times using
a sharp or serrated knife so you get 3
layers.

Filling:

In large bowl using elec. mixer, beat cream
cheese & dry pudding mix until blended.
Whisk milk into cream cheese/pudding filling
& let stand 3-4 minutes. Gently stir in
2 C. Cool Whip (or whipped cream)

Building the cake:
Place one layer of cake on a serving plate.
Spread a layer of pudding mixture over cake
& top with a layer of blueberries & chopped
strawberries – repeat 2  more times using
cake layers & berries. Frost cake using
remaining 2 C. whipped cream* using a
long spatula. Refrigerate 1 hour & keep
leftovers refrigerated/covered. Serves 12

*If you are preparing whipped cream, using
an elec. mixer, whip 2 cups (16 oz0 until
you have stiff peaks (reserve 2 C. to add to
cream cheese filling & add in 1/2 C. powdered
sugar to whipping cream already in bowl. Mix
together & refrigerate until ready to frost cake.

(recipe: thebakingchocolatess.com)

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

My husband finally got his Jeep back from the dealership
today – squirrels had got under the hood and chewed up
the wiring harness – every time he tried to start it the
emergency alarm horn would blare – no fun! Now we’re back
to our ‘regular’ situation – YAY!

So far it looks like I have a rather light babysitting schedule
(only 1 day) so that’s good. Trying to finish up knit projects
as I have a new multicolored baby yarn and a pattern I want
to start soon. (Now comes using my handy-dandy yarn winder
to put the big BALL of yarn into little yarn ‘cakes’ where it will
be easier to use).

The weather is breezy, sunny with beautiful blue skies & big
white fluffy clouds – temperature 87 (read that:
HOT if you have to be out in it!)

Have a great day – remember to stay hydrated and REST when
you need to!

Hugs;

Pammie

End of the week –

Today is Friday and my life is (kind of) slowing down – a bit. Yesterday was truly hectic (glad that’s over). VERY LONG STORY (shortened greatly) – husband’s Jeep needed work – finally got it towed to our dealership yesterday which allowed access to our backyard for our riding mower. Back yard was greatly overgrown so husband first did the dealership/tow thing then came home & mowed the ‘wheat field’. I also had babysitting 12:30 p.m. – ??? (turned out to be around 6:45 p.m.). LONG day – grandson was ok UNTIL he decided to find a TV remote (which I didn’t even know existed!) and messed up their TV. He LOVES watching TV and was very angry at me for not being able to FIX IT! (this resulted in a good 15 minutes of almost non-stop crying filled with “Blaze, Gumma – PWEEZE?” read that: kids TV cartoon called “Blaze and the Monster Machines” – his favorite show. I finally resorted to reading my book and ignoring him because NO amount of talking, glaring, etc. worked – this child is allowed free reign when at the other grandparents house and almost doesn’t know the word NO. Anyway I was ‘rescued’ by my son getting home – he knew how to push the right buttons to fix the TV and all was good. I was truly GLAD to come home – my dear husband orderd Jet’s pizza (half veggie for me/half meat lovers for him) so I was a tired but happy camper.

=========

Raspberry Pretzel Salad

2 C. salted pretzels, lightly crushed
3 T. sugar
1/2 C. butter, melted
8 oz. cream cheese, softened
1/2 C. sugar
1 T. lemon juice
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O mix
2 C. water
4 C. frozen raspberries

Preheat oven 350 degrees F.
In large bowl combine crushed pretzels,
sugar & melted butter; mix & pour into
a 9 X 13″ baking dish. Press mixture into
pan to form a crust. Bake 12 minutes
then cool completely.
In large bowl beat cream cheese, lemon
juice & 1/2 C. sugar until smooth & fluffy.
Fold in Cool Whip & spread mixture over
cooled crust, making sure to go to edges
of dish (to seal). Bring 2 C. water to a
boil then stir in raspberry Jell-O mix
until dissolved (about 2 minutes). Remove
from heat & stir in frozen raspberries –
pour mixture over cream cheese layer &
refrigerate until Jell-O layer is set, about
2-4 hours. Serves 16

(recipe: iwashyoudry.com)
———————————

Grilled Margarita Chicken Skewers

1 1/2 lb. skinless boneless chicken
breasts, cut into 12 strips
1 (10 oz) can frozen margarita mix,
thawed
2/3 C. tequila
1/2 C. chopped fresh cilantro
2 T. chicken seasoning
vegetable oil – for grill

Baby arugula & lime halves,
for serving – optional
=
In large ziplock bag place chicken,
margarita mix, tequila, cilantro &
chicken seasoning; squeeze out
air & seal. Massage bag to combine
ingredients & refrigerate 30 minutes
to 1 hour.
=
Soak 12 wooden skewers in water
=
Preheat grill to medium heat.
Remove chicken from marinade &
thread each piece onto a skewer. Oil the
grill grates & grill skewers 1-2 minutes
per side or until meat is cooked through.
Serve on a platter with arugula & lime
wedges. Makes 12 skewers

(recipe: foodnetwork.com)
————————-

Zesty Feta & Veggie Rotini Salad

3 C. tri-colored rotini pasta, cooked/
cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped cucumbers*
1/2 C. sliced black olives
1/2 C. zesty Italian salad dressing (Kraft)
1/4 C. finely chopped red onion

In large bowl combine all ingredients &
toss. Refrigerate 1 hour before serving.
Serves 8

*When using unpeeled cucumbers, be
sure to scrub the skin before chopping
(some cucumbers are heavily waxed)
OR peel before chopping.

You can also substitute other vegetables
like chopped red/green/yellow/orange
bell peppers

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

Bacon Cheddar Popovers

2 C. flour
1/4 tsp. baking powder
3 slices bacon, cooked/crumbled
3/4 C. shredded Cheddar cheese
2 T. butter, melted
3 eggs
1 1/2 C. milk

Preheat oven 450 degrees F.
Spray a 6-cup popover pan or
muffin tin with nonstick cooking
spray. In large bowl whisk flour,
baking powder & salt. Fold in
bacon, cheese & butter with a
spoon. In a separate bowl beat
eggs & milk using a fork then add
to flour mixture. Stir all ingredients
with a spoon just until moistened –
do not over mix. Pour batter into
prepared cups – fill cups almost
to the rim. Bake 15 minutes then
reduce heat to 350 degrees F. &
continue baking 15-20 minutes
until golden brown on top.
Makes 6 large popovers.

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

Crockpot Taco Casserole

1 lb. ground beef, browned/drained
1 envelope taco seasoning mix
1/2 C. water
1 (15 oz) can pork & beans*
1 (11 oz) can mexicorn – drained**
1 (10.75 oz) can Cheddar cheese soup
1 C. milk
2 C. shredded cheese (poster used
Mozzarella)
2 C. crushed Chili Cheese Fritos***
=
After cooking & drained meat, mix water
& taco seasoning – stir into meat then
pour into crockpot. Top with pork & beans
& mexicorn. In a small bowl mix soup &
milk – pour into crockpot. Cover & cook
on Low 5-6 hours. Top with cheese &
turn heat to High for 15 minutes. Top
with crushed Fritos & serve.
Serves 8

*can substitute pork & beans for chili beans

** can substitute for regular corn

***can substitute with crushed Doritos or
even crushed butter crackers

(recipe: recipesthatcrock.com)
——————

Cheddar Bacon Cheeseball

1 lb. bacon cooked crisp, crumbled/
divided (reserve 2 T. bacon fat)
2/3 C. sweet onion, minced fine
2/3 C. sweet red bell pepper, minced
fine
1 T. garlic, minced fine
1 T. sugar
1 T. champagne vinegar
2 T. apricot jam (or other flavor) or
preserves
1/2 C. pecans, divided
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. Swiss cheese, shredded
3 C. sharp white Cheddar cheese,
shredded
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/4 C. fresh flat leaf parsley, chopped fine
=
crackers, for serving
=
In a skillet heat 2 T. bacon fat; add onions,
bell pepper & garlic; saute 4 minutes over
medium-high heat until soft. Lower heat to
medium; add sugar, vinegar & jam – cook
another minute -remove pan to cool. In small
pan over medium heat toast pecans 2-3 minutes
until browned. Remove to a cutting board & chop
fine. Reserve half the nuts in a medium bowl. In
bowl of stand mixer with paddle attachment, beat
cream cheese until smooth then beat in sour
cream – scrape & beat again. Add cheeses, salt/
pepper, half of chopped nuts, half of chopped
bacon & all onions/peppers. Mix just long
enough to incorporate – do not over mix.
Refrigerate 1 hour. Add remaining chopped
bacon to bowl with nuts & stir in chopped
parsley. Lay out a big piece of plastic wrap or
parchment pepper – sprinkle half bacon/nut
mixture out. Using a rubber spatula, gather
up cheese mixture. Using your hands, form
into a ball shape & roll in bacon/nuts, etc.
Cover ball until all mixture is used up; place
on a serving dish & refrigerate 1 hour.
Serve with crackers. Makes approx. 24 servings

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

Orange/Vanilla Ice Cream Pie

1 pint vanilla ice cream
1 1/2 C. orange sherbet
1 C. orange soda/pop
1 prepared graham cracker pie shell
1 1/2 C. heavy cream
1 tsp. orange extract
1 T. powdered sugar
zest of 1 orange

In blender combine ice cream,
sherbet & orange soda/pop; blend
until smooth, stopping blender &
stirring mixture as needed to ensure
even blending. Pour mixture into pie
shell, then carefully transfer to freezer.
Freeze several hours or until firm.
When ready to serve, in large bowl
combine cream, extract & powdered
sugar. Using elec. mixer on High, whip
until cream holds firm peaks. Fold in
orange zest then mound mixture over
the ice cream pie. Let stand at room
temperature 5 minutes or until thawed
just enough to slice easily. Serves 6

(recipe: dallasnews.com)

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

I’ve decided to try to ‘take it easy’ today &
tomorrow; need to do a quick grocery
shop in awhile.

Sunday is the annual Log Cabin Day where
my knit group & I participate by demonstrating
knitting/crochet at the event. I love going and
was informed by my friend & President of that
Historical Society that this might very well be the
last one – they just can’t get the needed
volunteers to staff it. I will truly miss it – have
been doing my best to ‘get the word out’ to
COME! The entire event is free with lots to
see and do. Next big event, for me, will be
July 27th when our County Historical Society
will be holding their Ice Cream Social – again
my knit group sits knits/crochets and has fun.

Hope you are able to enjoy some of this
gorgeous summer weather. Yes, it’s hot
but it’s also MUCH better than freezing
with snow & ice! Just a thought –

Hugs;

Pammie

Having FUN!!!

Middle son took husband & I out for a birthday breakfast today (Green Apple – my choice). I have not eaten there before but know that places like that usually have good food – had a great breakfast omelet & hash browns – YUM! Son insisted he get a picture of us to ‘remember the day’ so here we are – me in all my 71 year old glory & husband in his 67 yr old glory. It was a beautiful, sunny day (SO NICE – it’s been gloomy & rainy before today) – great day to get out. You KNOW it’s a good restaurant when, at 10-something a.m. the parking lot is FULL – think we got the LAST spot! When I’m out & about I make a point of saying Hi to our local Police & Firemen – I figure they get enough ‘crap’ in their day that maybe a friendly “YAY, WATERFORD!” might make their day. We saw firemen when we first came in and policemen on our way out. On the way out there was a group of about 8 older gentlemen – you could tell they probably did this ‘breakfast’ thing regularly but one passed us as he was going to his car – he had on an old NAVY cap so I made sure to tell him “Thank you for your service!” Again – a few kind words to people who MORE than deserve it – doesn’t take but a minute and might just make their day. He was so gracious: “Thank you, young lady!” – he smiled as he went his way.

    ALWAYS REMEMBER TO BE KIND

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

Extraodinary Apple Lasagna

12 lasagna noodles
2 (21 oz, ea) cans apple pie filling
2 C. (8 oz) shredded Cheddar
cheese
1 C. Ricotta cheese
1 large egg, beaten
1/4 C. granulated sugar
6 T. flour
1/2 tsp. ground cinnamon
3 T. butter
6 T. light or dark brown sugar
1/4 C. quick oats
dash ground nutmeg

*Optional: Cool Whip,
thawed, for topping

Preheat oven 350 degrees F.
In large pot of boiling water cook
noodles to desired doneness; drain
& set aside. Spray a 9 X 13″ baking
dish with nonstick spray. Layer
4 noodles on bottom of dish; spread
1 can pie filling on top (slicing any
extra-thick apples); layer 4 noodles
over apples. In large bowl mix Cheddar
cheese, Ricotta cheese, egg & granulated
sugar; spread evenly over noodles & top
with remaining 4 noodles. Spoon
remaining can pie filling over noodles.
In small bowl crumble together flour,
cinnamon, butter, brown sugar & quick
oats; sprinkle over pie filling. Bake
45 minutes. Let stand 15 minutes then
slice into serving-sized pieces – serve
warm or cold. (Serve with Cool Whip
on top, if desired.)

(recipe: mrfood.com)
———————————–

Broken Lasagna with Zucchini/Tomato
Sauce

kosher salt
2 large zucchini (about 1 3/4 lb),
coarsely grated
12 oz. lasagna noodles (not the no-
boil kind) – broken into bite-sized
pieces
3 T. unsalted butter
2 C. cherry tomatoes (1 C. whole,
1 C. halved)
1/2 tsp. finely grated lemon zest
fresh ground black pepper
1/2 C. grated Parmesan cheese plus
more for topping
1 small bunch chives, cut into 1-inch
pieces

Bring large pot of salted water to a
boil. In a colander set over a large
bowl toss grated zucchini with 1/2 tsp.
salt. Let stand 10 minutes then gently
squeeze out excess moisture. Add
pasta to boiling water & stir vigorously
to prevent sticking. Cook until al dente
about 12 minutes. Reserve 1/2 C. cooking
water, drain pasta. Heat butter in a large
skillet over medium-high heat. Add
tomatoes & cook until blistered & slightly
softened, about 4 minutes. Stir in zucchini
& lemon zest. Cook, lightly crushing tomatoes
with a wooden spoon until zucchini is
crisp-tender, about 4 minutes. Season
with salt/pepper. Transfer zucc/tomato
mixture to a large bowl. Add pasta & cheese –
toss. Stir in half of chives & about 1/4 C.
reserved cooking water, adding more to
loosen, if needed. Season with salt/pepper
& divide among 4 bowls. Top with more
cheese & remaining chives. Serves 4

(recipe: foodnetwork.com)
——————————–

Taco Pasta Casserole

2 C. (about 5.3 oz) uncooked medium
shell pasta
1 lb. ground beef
1 (16 oz) jar taco sauce or salsa
1 (10 3/4 oz) can cream of chicken
soup, undiluted
8 oz. diced Velveeta cheese
1 C. (4 oz) shredded Mexican cheese blend

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions. Cook
beef in a Dutch oven over medium heat until
no longer pink; drain. Stir in taco sauce, soup &
Velveeta – heat through. Drain pasta & stir into
meat mixture – transfer to prepared pan.
Sprinkle top with shredded cheese. Cover &
bake 20 minutes until cheese melts.
Serves 4

(recipe: theseasonedmom.com)
——————

Crockpot Summer Chicken
(serves 2)

2 chicken leg quarters (8 oz, ea), skin
removed
3 T. ketchup
2 T. orange juice
1 T. brown sugar
1 T. red wine vinegar
1 T. olive oil
1 tsp. minced fresh parsley
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. black pepper
2 tsp. cornstarch
1 T. cold water

Using a sharp knife, cut leg quarters at
the joints & place in 1 1/2 qt. crockpot.
In small bowl combine ketchup, orange
juice, brown sugar, vinegar, oil, parsley,
Worc. sauce, garlic salt & pepper – pour
over chicken. Cover & cook on Low 3-4
hours until meat is tender. Remove
chicken to a serving platter & keep warm.
Skim fat from cooking juices; transfer 1/2 C.
juices to a small saucepan & bring to boil.
Combine cornstarch & water until smooth;
gradually stir into pan & bring to a boil.
Cook & stir until thickened, about 2 minutes.
Serve with chicken – if desired, top with
fresh parsley. Serves 2

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

Easy Pepper Steak

3 T. cornstarch
1 3/4 C. beef broth or stock
1 T. soy sauce
1/4 tsp. garlic powder (or 1 clove
garlic, minced)
1 lb. boneless beef sirloin steak,
3/4-inch thick, cut into very thin strips
1 large green or red bell pepper, cut into
2″ long strips (about 2 C.)
1 medium onion, cut into thin wedges
1 C. long grain white rice, cooked accordg.
to pkg. directions (without salt) – about
3 C.

In a small bowl stir cornstarch, beef broth,
soy sauce & garlic powder until mixture
is smooth. In a 10″ nonstick skillet stir-fry
bee over medium-high heat until well
browned, stirring often. (drain any fat).
Reduce heat to medium; add pepper & onion.
Stir in cornstarch mixture & cook, stirring,
until mixture boils & thickens. Serve beef
over cooked rice. Serves 4

(recipe: campbells.com)
—————————–

Spicy Italian Salad

2 hearts of Romaine lettuce, washed/
chopped
4 oz. deli ham slices, chopped
4 oz. deli sliced spicy salami, chopped
4 oz. deli sliced spicy capicolla, chopped
4 oz. deli sliced provolone cheese, chopped
1/2 C. jarred spicy sliced pepper rings,
drained
1/2 C. roasted red bell pepper strips, drained/
patted dry with paper towels
1/2 C. sliced black olives

Creamy Italian Dressing:

1 C. mayonnaise
2 T. zesty Italian salad dressing mix
1/3 C. white vinegar
1/4 C. grated Parmesan cheese
2 T. lemon juice

In a large salad bowl combine lettuce,
ham, salami, capicolla, provolone, pepper
rings, pepper strips & olives.
Combine Dressing ingredients in small
bowl & whisk until smooth; keep
refrigerated until ready to serve. Serve
salad with dressing. Serves 6

(recipe: iwashyoudry.com)
—————————–

Shrimp/Watermelon & Avocado Salad

1 lb. shrimp, cooked/peeled
4 C. watermelon, coarsely chopped
1 medium sweet white onion, thinly sliced
1/2 C. cilantro, chopped
2 jalapeno peppers, seeded,
finely chopped (optional)
2 avocados, peeled/coarsely chopped
juice of 1 lime
1 tsp. honey
3 T. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper

In large bowl combine shrimp, watermelon,
onion, cilantro, jalapenos (if using) &
avocados. In separate bowl whisk lime
juice, honey, oil, salt/pepper. Pour dressing
over salad & toss gently. Set aside 10 minutes
to allow flavors to blend. Serves 4-6

(recipe: geiuskitchen.com)
————————-

Lemon Ice Box Cake

Cake:
2 boxes lemon pudding mix
1 (8 oz) tub Cool Whip, thawed
3 C. whole milk
1 (16 oz) pkg. graham crackers

Lemon Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
2 T. milk
2 T. lemon juice

Line a 9 X 13″ baking dish with
parchment paper or foil, cover
completely with one layer of
graham crackers (breaking some
as needed to fill gaps). In large
bowl combine pudding mix, Cool
Whip & milk; pour half of mixture
over crackers. Add another layer of
graham crackers; top with remaining
pudding mixture & one final layer
of graham crackers. In separate bowl
combine all frosting ingredients. Start
with 1 C. powdered sugar & add more
until frosting is at desired consistency.
Spread frosting evenly over cake, cover
& freeze at least 4 hours or overnight.
Remove from freezer, slice & serve.
Serves 8-12

(recipe: 12tomatoes.com)

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

As birthdays go, this one ‘was’ kind of poopy BUT-
things are looking up greatly! My car was in the
shop (on my birthday, Tues.) so I couldn’t go anywhere;
had read all my library books – really didn’t feel like knitting.
Was going to bake myself a cake BUT we didn’t have
any frosting (sigh) – I was just in a ‘funk’ – to say I was
cranky was an understatement. I decided to get out
of that mood by doing something for someone else.
Middle son works a lot of hours and his laundry was
SUPER backed up so I got it all done (even matched up
his socks – he lives by the motto: “Life’s too short to
wear matching socks!” (drives me nuts!). Got our
laundry caught up also & made Pork steak &
Alfredo noodles for dinner – that got me in a much
better state of mind. The next day (Weds. – my Knit
Library day) another friend/knitter who lives in my
neighborhood picked me up so I didn’t miss that.
I’m not usually one for ‘feeling sorry for myself’ but
this year it hit me a bit. 71 is not a big deal, I have
lots of friends who have done that age and are going
along in life JUST FINE! Oh well – I’m OVER all the
FUNK! It’s a gorgeous day – I’m in great health, I have
lots of great friends & family that love me – WHAT’S
to be in a funk about, anyway, right?
(OR – to say to myself what I’ve said to my sons at
times: “Suck it up, Buttercup!”)

Hope you are having a GREAT (or at least GOOD)
day! Life’s too short to go around grumpy, right?

Hugs;

Pammie

Monday

It’s been raining A LOT lately-getting a bit tired of it. Hope all of you who are Dads had a great Father’s Day – I spent some of it babysitting my 2 yr old grandson so my oldest son could take his oldest (12) son golfing – they had a good time (even though it was drizzling the entire time).

I have a crazy/busy week ahead – not exactly looking forward to it but hey – it’s got to be done. Today I’m FREE! YAY! Need to go to the library ’cause I’m out of books to read. Currently plowing my way through James Patterson’s murder mysteries – SO GLAD he wrote over 100 books! Tomorrow will find me at the car dealership at 9 a.m. for them to check my air conditioning. Two weeks ago they put a dye in the system to check for any more leaks – hope that’s all good (before they fixed it we were smelling antifreeze every time we turned on the heat or air – not good.) Weds. is Knit Library 10-12 then a funeral visitation for a friend from my special needs group way back when I first started there in 1993. Her situation was interesting; when I first started in the group her Mother died. About a year later one of our other girl’s mothers (a widow) started dating the father and eventually they got married, making the two special needs girls not only friends but now step-sisters! They moved up North a short while later and I haven’t seen them since. The funeral notice said she was in her 50’s; I’m just stopping by to say hello to her family. Anyway – my week is going to be crazy-busy until Saturday and believe me, I’m going to NEED a BREAK by then!

===========

3-ingredient Chocolate Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 box (Betty Crocker) Super Moist Devil’s
Food cake mix
3/4 C. butter, melted

Optional toppings:
Whipped cream
Cool Whip
Vanilla ice cream
=
Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
Spread pie filling in dish & top
with dry cake mix. Gently shake
pan to distribute cake mix evenly.
Pour melted butter over top, tilting
pan to cover as much of the top with
butter as possible. Bake 42-45 minutes
until mostly dry on top & bubbly around
edges. Remove from oven & cool in
pan 10 minutes before serving. Serve
warm with optional toppings. Serves 12

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

Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained
6 whole wheat tortillas (6 inch)
1 C. Mexican-style finely shredded
Four Cheese, divided (Kraft)
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown hamburger with onions & chili
powder in large skillet on medium-high
heat. Add tomatoes & corn; cook 5 minutes
until heated through, stirring occasionally.
Spoon 1 C. meat mixture into a 2-qt. casserole
dish. Cover with 3 tortillas, overlapping if
necessary to fit dish. Top with 2 C. remaining
meat mixture & 1/2 C. cheese. Cover with
remaining tortillas & remaining meat. Cover
with foil & bake 25-30 minutes until heated
through. Remove foil & top with remaining
cheese – bake, uncovered, 5 minutes until
cheese is melted. Cut into wedges & serve
topped with sour cream. Serves 4

(recipe: myfoodandfamily.com)
——————————

Crockpot Red Beans & Sausage

1 lb. kielbasa sausage, cut into bite-
sized pieces
4-5 (16 oz, ea) cans red beans, drained*
2 (14.5 oz, ea) cans diced tomatoes with
roasted garlic & onion (Red Gold)
1 onion, chopped
hot pepper sauce, to taste

Cooked rice

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
High 4-5 hours. Serve over cooked
rice. Serves 6-8

*Poster used 2 cans Red Gold
red beans & 2 cans Red Gold
kidney beans – drained/rinsed)

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

Grilled Shrimp

4 cloves garlic, minced
1 C. olive oil
1/2 C. finely chopped basil
2 T. vinegar
1 T. Worcestershire sauce
1/2 tsp. hot sauce
2 lb. raw large shrimp, peeled/
deveined

Combine all ingredients (except
shrimp) in a shallow dish – mix
well. Add shrimp & toss to coat.
Cover & marinade 2-3 hours in
fridge, stirring occasionally.
Heat grill to medium-hot.
Remove shrimp from marinade, reserve
marinade. Place shrimp on skewers &
grill 3-4 minutes on each side, basting
frequently with marinade. Serves 6

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

Chinese Chicken & Noodle Salad

Salad:
1 (16 oz) box linguine
2-3 C. rotisserie chicken, chopped
2 C. frozen peas, thawed
1 red pepper, thinly sliced
1 C. carrots, grated
4 green onions, chopped on a
diagonal
4 T. toasted sesame seeds

Noodles:

1/2 C. soy sauce
2 T. sesame oil
2 T. brown sugar
1/4 C. canola or vegetable oil
1 T. fresh garlic, minced
1 T. fresh ginger, grated
1/4 C. rice wine vinegar
1 tsp. sriracha (hot sauce)

Cook pasta accordg. to pkg. directions.
Place all salad ingredients in a large bowl
Place all dressing ingredients in a large
glass measuring cup & stir to combine.
Pour dressing over salad & toss to combine.
Cover & refrigerate 2-3 hours before serving
When ready to serve: taste & adjust salt/
pepper to your liking. Serves 12

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

Dill Pickle Dip

8 oz. cream cheese, softened
2 T. pickle juice
3/4 C. chopped dill pickles
1 T. fresh dill, chopped
2 T. sliced green onions
1/4 tsp. garlic powder

chopped pickles & dill for garnish

In medium bowl mix cream cheese,
pickle juice, pickles, dill, green onions
& garlic powder until thoroughly combined.
Add a little more juice if you prefer a thinner
consistency. Serve immediately or refrigerate
up to 8 hours. Garnish top with chopped
pickles & dill prior to serving.
Serves 8

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

Mongolian Meatball Ramen

1 lb. ground beef
1/2 C. Panko bread crumbs
3 green onions, thinly sliced/divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt/ground black pepper
2 tsp. minced ginger
3/4 C. chicken broth
1/2 C. soy sauce
1/4 C. brown sugar
2 T. hoisin sauce
3 pkgs. instant ramen noodles
(discard flavor packets)

sesame seeds – garnish

In large bowl combine ground beef,
Panko, about half green onions, egg,
garlic & 1 tsp. sesame oil – season with
red pepper flakes, salt/pepper & mix
until well combined. Form meatballs
by scooping a heaping Tablespoon
mixture & rolling into balls.
In large skillet over medium-high heat,
heat a thin layer of vegetable oil. Add
meatballs & sear until each side
develops a crust, about 2 minutes
per side. Remove meatballs from
skillet & add remaining sesame oil
to pan. Stir in ginger & cook about
30 seconds. Add broth, soy sauce,
brown sugar & hoisin sauce -stir to
combine & bring to a simmer. Return
meatballs to skillet & cover with lid.
Cook about 10 minutes, until meatballs
are cooked through.
Cook ramen noodles in a large pot of
boiling water accordg. to pkg. directions –
drain. Add cooked ramen to skillet &
toss until fully coated with sauce. Garnish
with remaining green onions & sesame
seeds. Serve warm. Serves 4

(recipe: delish.com)
——————————–

Crockpot Scalloped Potatoes & Chicken

1 (4.9 oz) box scalloped potatoes
4 whole boneless, skinless chicken
breasts
2 C. water

Place chicken in bottom of 6 qt
crockpot; pour box of scalloped
potatoes (dry) over chicken. In bowl
mix the seasoning packet from
potatoes with 2 C. water; stir well
& pour over potatoes & chicken.
Cover & cook on Low 8 hours, or
4 hours on High. Serves 4

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

Nutella-stuffed Cookies
(read recipe for prep times)

1 1/2 C. Nutella
1 C. (2 sticks) butter, softened
1 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
2 T. milk
2 tsp. vanilla
2 C. flour
1 C. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
flaky sea salt (garnish)

Line a baking sheet with parchment
paper. Scoop 1-T. sized balls of
Nutella onto sheets (24 in all)
Place sheet in freezer until
balls are frozen (1 hour)
=====
In large bowl using elec. mixer, beat
butter & both sugars until light &
fluffy. Add eggs, milk & vanilla – beat
until combined. Add flour, cocoa powder,
baking soda & salt – mix well.
Refrigerate dough while Nutella balls are
in freezer.
=====
Preheat oven 350 degrees F.
Line a baking sheet with parchment paper.
Scoop a heaping T. of cookie dough Flatten
into a pancake-like circle.Top with a frozen
Nutella ball & cover with dough, pinching to
seal & adding more dough if necessary to
completely cover ball. Transfer to prepared
baking sheet (space cookies 2 inches apart)
repeat with remaining dough & Nutella balls.
Sprinkle tops of cookies with flaky sea salt &
bake 15 minutes until puffed. Remove from
oven & let cool on sheet 5 minutes before
serving. Makes approx. 24 cookies

(recipe: delish.com)

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

Hope you have a great day!

Hugs;

Pammie

a little this & that . . .

It’s a slow day – not complaining, just stating facts. It’s colder (62 degrees F. with light showers & cloudy out) so it’s a good ‘stay-at-home’ day. I hadn’t heard from my son about babysitting this week so finally I texted asking if they needed me – turns out they are (as they put it) slammed at work – would I be able to do Saturday at 1 p.m.? (I usually don’t do weekends) – I thought “IF they’re really slammed, that means they need me” so . . . OK. Have NO idea how long that ‘session’ will be (hoping it will be kinda short), but we’ll see . . .

An rather BIG event in our family – the baby’s parents (My oldest & his girlfriend) finally decided on a haircut – youngest grandson turned 2 in February and his hair was REALLY long & curly – very cute but . . .

                                                         Before

 After (with my other 12 yr old grandson – his brother – that’s a sucker stick in older’s mouth)

They grow up!

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

Flourless Toffee Peanut Butter Cookies

1 C. crunchy peanut butter
1 C. granulated sugar (plus more
for rolling)
1 egg
1 tsp. vanilla
3/4 C. Heath toffee bits
(extra sugar for rolling dough)

Preheat oven 350 degrees F.
Line a large cookie sheet with
parchment paper. In medium
bowl combine peanut butter,
sugar, egg & vanilla; fold in
toffee bits until combined.
Using a cookie scoop, scoop
out dough to form 1 inch balls.
Place some sugar in a small
bowl & roll balls in sugar until
all sides are coated – place on
prepared cookie sheet. Gently
press tines of a fork on top
of cookie & repeat with tines
facing the opposite direction to
make a criss-cross pattern (OR
just use the palm of your hand
to flatten cookies slightly).
Bake 8-10 minutes until cookies
are lightly golden brown.
Makes 24 cookies
Store cookies in an air-tight
container.

(recipe: momontimeout.com)
—————————

Italian Pasta Salad

1 (12 oz) box tri-color rotini pasta
3/4 lb. Italian salami, finely diced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 red onion, chopped
1 C. Italian salad dressing
1 (6 oz0 can sliced black olives
8 oz. small fresh mozzarella balls
3 (.7 oz, ea) pkgs. dry Italian-style
salad dressing mix (or to taste)
1/2 C. shredded Parmesan cheese

Cook pasta accordg. to pkg. directions;
to al dente (about 8 minutes); drain &
rinse with cold water until cool. Combine
pasta, salami, bell peppers, onion, salad
dressing, olives & mozzarella in large bowl.
Mix dry salad dressing into pasta & sprinkle
with Parmesan cheese. Serves 12

(recipe: allrecipes.com)
——————————-

Cashew Chicken w/Snow  Peas &
Mushrooms

1 lb. boneless skinless chicken breasts,
cut into 1/4 inch strips
1/2 C. cornstarch
1/2 + 2 T. oil, divided
2 C. snow peas
8 oz. button mushrooms
1/2 C. cashews
2 cloves garlic, crushed
1 slice fresh ginger (about 1 inch
in diameter)

Marinade:
4 T. soy sauce
2 T. dry sherry (OR) dry white wine
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. dark sesame oil

Stir-fry sauce:

2 C. chicken stock
3 tsp. dry sherry or dry white wine
1 T. soy sauce
1 tsp. dark sesame oil
4 T. cornstarch
=
Cooked rice for 4-6
=
Mix marinade ingredients in small bowl;
add chicken & toss. Let stand at room
temp. 1 hour. Drain, then place on
paper towels to absorb excess moisture.

Mix sauce ingredients in a small bowl.
Heat 1/2 C. oil over medium-high heat
in a deep skillet or wok. (Oil will shimmer
when correct temperature is reached).
Place 1/2 C. cornstarch in a plastic bag;
add chicken & toss to coat. Add chicken
to hot oil (do not crowd pan – you might
have to cook chicken in batches). Fry
2 minutes on each side; remove &
place on a plate on a paper towel. Discard
oil used for frying & wipe out pan. Add
remaining 2 T. oil to skillet/wok over
medium-high heat. Add garlic & ginger;
stirring constantly until garlic begins to
brown. Discard garlic & ginger. Place
mushrooms in hot skillet/wok – stir fry
until they begin to sear. Add chicken &
snow peas to pan -stir fry until snow peas
are bright green then add cashews. Stir
sauce again to dissolve cornstarch – add
to pan & stir constantly until sauce thickens.
Serve immediately over cooked rice.
Serves 4-6

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

Crockpot No Boil Mashed Potatoes

5 lb. small red or Yukon Gold
potatoes: peeled/quartered
(the smaller the better)*
3/4 C. chicken broth
2-3 cloves garlic, minced (optional)
1 to 1 1/2 sticks butter, softened
8 oz. cream cheese, cubed
1/2 C. sour cream
salt/pepper, to taste
——–
Poster used a 6 qt. crockpot, can
use 5-6 qt. size.
Place potatoes & chicken broth
in crockpot. Cover & cook on High
2-4 (or  Low 6-8 hrs). (they are
ready when they are fork-tender)
Uncover & add butter, cream
cheese, sour cream, minced garlic
salt/pepper. Mash ingredients together;
taste & adjust salt/pepper. (Can use
an elec. mixer IF your crockpot has
ceramic insides.

*If you’re leaving skins on, cut them a
little smaller

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

Sausage/Pepperoni Pizza/Pasta Casserole

1 1/2 C. shredded mozzarella
1 1/2 C. shredded Cheddar cheese
1 lb. dry pasta like: rotini, jumbo elbows,
rigatoni, penne
1 (24 oz) jar pasta (or marinara) sauce
(can also use pizza sauce, if desired)
1 T. butter
1 1/2 C. chopped onion
1 clove garlic, minced
1/2 tsp. Italian seasoning
1 lb. minced andouille smoked
sausage, spicy or regular*
4 oz. sliced pepperoni

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
pasta accordg. to pkg. directions
for al dente – drain & toss with
1 C. pasta sauce. In skillet saute
onion in butter until softened; add
garlic & cook 1 minute. Add sausage;
cook until lightly browned; season
with Italian seasoning. Add half of
noodles to casserole dish; layer first
layer with half sauce, half onion/
sausage mixture & half of cheese.
Finish last layer with remaining pasta,
sauce, smoked sausage, cheese & top
with pepperoni. Bake, uncovered,
25-30 minutes until heated through.
Serves 4-6

*can substitute mild smoked sausage,
ground beef or turkey (if you use
turkey, add additional seasonings:
seasoning salt, poultry seasoning &
black pepper.

NOTE: You can also use your favorite
pizza toppings such as grilled chicken,
cooked bacon, sliced roma tomatoes,
chopped bell pepper, sliced jalapeno
peppers, mushrooms, sliced black
olives, extra onions/cheese.

(recipe: deepsouthdish.com)
————————–

Hummingbird Dump Cake

1 (20 oz) can crushed pineapple in
juice, undrained
2 bananas, divided
1 (2 – layer size) spice cake mix
2/3 C. pecan halves, chopped
1 C. milk
4 oz ( half of a 8 oz pkg) cream cheese,
softened
3 T. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Drain pineapple reserving juice.
Remove 2 t. juice (reserve for later).
Pour remaining juice into sprayed
pan – add drained pineapple & mix well.
Reserve 1/2 banana for later use. Chop
remaining bananas & place over pineapple
in dish – sprinkle top with dry cake mix
then nuts – drizzle all with milk. Bake
30-35 minutes until lightly browned.
Cool 10  minutes.
Using elec. mixer in medium bowl beat
cream cheese, sugar & reserved pineapple
juice until blended. Cut reserved banana
half into 12 slices. Cut cake into 12 pieces.
Serve cake pieces topped with cream cheese
mixture & banana slices, adding about 1 1/2 T.
cream cheese mixture & 1 banana slice to
each piece of cake. Serves 12

(recipe: kraftrecipes.com)

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

I’ve learned that sometimes in life you have to
challenge yourself to try/do new things. Since I
have (almost) 2 days before babysitting on Saturday
I decided to ‘attempt’ knitting a kind of fancy pair
of baby booties. These WON’T be used for a charity
(if they come out nice) – will probably use them for
a baby shower gift. The pattern isn’t difficult, but it
IS a bit ‘fussy’, meaning I really have to pay attention
to each stitch/row/count – we’ll see how this goes.
(If they turn out OK I’ll post a photo).

Not much else new for now; we had a quiet
Memorial Day – I made crockpot BBQ spare ribs,
macaroni & cheese, baked beans & homemade
strawberry shortcake. The guys liked the meal;
middle son commented that the ribs were like
‘candy’ – YAY!

Have a great day!

Hugs;

Pammie