Another gorgeous (but hot) Summer day!

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

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

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

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

Lemon Zucchini Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

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

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

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

5 Ingredient Neiman Marcus Dip

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

Ritz crackers or corn chips for dipping

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

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

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

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

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

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

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

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

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

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

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

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

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

Pizza Pasta Salad

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

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

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

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

Optional topping:
Whipped cream or Cool Whip (thawed)

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

(recipe: ourtableforseven.com)

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

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

Hugs;

Pammie

Taking Advantage of my FREE day!

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

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

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

Peanut Butter Pudding Dessert

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

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

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

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

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

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

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

Zucchini Quiche

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

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

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

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

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

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

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

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

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

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

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

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

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

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

Crockpot Meatloaf-stuffed Onions

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

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

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

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

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

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

(recipe: allrecipes.com)

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

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

Hope you’re having a GREAT day!

Hugs;

Pammie

And so my Summer schedule begins!

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

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

Banana Split Dessert (Lasagna)

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

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

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

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

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

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

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

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

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

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

hot cooked rice or pasta to
serve 8

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

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

Deviled Egg Macaroni Salad

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

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

(recipe: mrfood.com)
———————————

Shrimp Linguine

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

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

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

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

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

Mexican-style Coleslaw

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

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

(recipe: 12tomatoes.com)
——————————

Easy Mini Sausage Quiches
(appetizers)

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

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

(recipe: tasteofhome.com)
———————————

Homemade Won Ton Soup

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

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

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

(recipe: allrecipes.com)
——————————-

No-Bake Strawberry/Banana
Pudding Twinkies Cake

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

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

(recipe: americantimesfood.com)

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

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

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

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

Hugs;

Pammie

Nice Day!

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

 

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

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

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

Tropical Jell-O Pretzel Salad

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

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

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

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

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

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

Crockpot Creamy Herb Chicken

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

Cooked rice or egg noodles for 4-6

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

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

Crockpot Easy Italian Sausage &
Pepper sandwiches

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

6 Submarine sandwich rolls

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

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

Crockpot Peachs ‘n Cream Dump Cake

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

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

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

Crockpot ‘Hillybilly’ Beans

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

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

(recipe: mrfood.com)
———————————-

Crockpot Rustic Potatoes

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

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

*you could also substitute
cream of celery or mushroom

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

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

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

(recipe: mrfood.com)
————————————–

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

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

vanilla ice cream

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

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

Pasta in Tomato-Basil Sauce

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

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

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

Strawberry Punch

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

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

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

No-Bake Berry Icebox Cake

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

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

(recipe: cakescottage.com)

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

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

Hope you are enjoying a really nice,
relaxing day!

Hugs;

Pammie

I HAD FUN!

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

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

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

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

Pineapple Fluff Salad

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

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

(recipe: tasteofhome.com)
——————————-

Hawaiian Garlic Butter Shrimp


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

For Serving:
cooked white rice
lemon wedges
pineapple

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

(recipe: cookingwithcocktailrings.com)

————————————

Ramen Noodle Summer Salad

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

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

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

Creamy Tortellini Skillet
(with or without sausage)

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

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

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

Cracker Barrel Sunday
Homestyle Chicken

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

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

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

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

(recipe: copykat.com)
————————————-

(Copycat) KFC Coleslaw

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

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

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

(recipe: chindeep.com)
——————————

Pecan Cobbler Dump Cake

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

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

(recipe: callmepmc.com)
———————————–

Fresh Tomato & Cucumber Salad

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

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

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

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

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

(recipe: tasteofhome.com)
——————————–

Bacon-Cheddar Chicken &
Potatoes

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

Enjoy your day!

Hugs;

Pammie

and the weekend begins!

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

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

No-Churn Blueberry Cheesecake
Ice Cream

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

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

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

5-Minute Avocada Salad with Bacon

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

Toss all ingredients together &
serve immediately. Serves 2

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

Crockpot Bavarian Brats & Sauerkraut

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Beer BBQ Sauce

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

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

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

Strawberry Dessert Pizza
(uses cast iron griddle)

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

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

(recipe: cookingwithk.net)

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

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

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

Hugs;

Pammie

Crazy-busy but I survived!

2 days of 8-hours each day babysitting & I survived! He’s almost 3 months now & lots of fun – sure is getting chubby, but crawling should change that.

Like I mentioned, it’s been a really busy week, just got home from the Youth Pastor’s wife’s baby shower – along with the knit blanket, a hard-backed baby book & diapers I also included a hat, pair of 3-6 mo. booties, & 3 toddler headbands:

They received lots of great gifts (some very nice crocheted items, also!)

=========

Gas prices have stayed ‘up’ some this week: now at $2.59/9 (I only got 1/4 tank, hoping it will go down soon)

==========

Along with all the busy-ness & ‘fun’ I managed to pick up some sort of ‘bug’ – just leaves me feeling a bit tired, HUGE headache and sore throat, followed by coughing – fun…sigh. I’m taking the extra vitamins (AirBorne) & Zinc, hoping it will go away soon.

==========

Strawberry Lemonade Bars

Crust:
1 1/2 C. flour
3/4 C. (1 1/2 sticks) unsalted
butter, diced/room temp
1/3 C. granulated sugar
3 T. cornstarch
1/4 tsp. salt

Filling:
2 C. freeze-dried strawberries
(from a 1.2 oz. bag)
4 large eggs
2 large egg yolks
2 1/3 C. granulated sugar
1/3 C. flour
3/4 C. lemon juice (from
6-7 lemons)
4 T. (1/2 stick) unsalted
butter, melted

powdered sugar, for dusting

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil, overlapping a 2″ overhang
on two sides. Spray foil with
nonstick spray.

Crust:
Combine flour, butter, sugar,
cornstarch & salt in food
processor; pulse until dough
comes together (about 1 minute).
Press dough evenly into pan
bottom & bake until crust is
golden at edges & pale golden
in center & firm – about 30
minutes. Remove from oven &
cool on wire rack. Reduce oven
temperature to 300 degree F.

Filling:
Place strawberries in clean
food processor bowl; pulse into
a powder. Whisk eggs, egg yolks,
sugar & flour in a medium bowl
until smooth. Whisk in lemon
juice, strawberry powder & melted
butter. Pour filling over warm crust
& return to oven. Bake until filling
is just set – 30-35 minutes. Cool
bars on wire rack 30 minutes. Use
the foil overhangs to lift bars from
pan & place on a baking sheet.
Refrigerate until firm, at least
1 hour. Peel foil from bars, trim
edges & cut into 24 bars. Dust
top with powdered sugar & serve.

(recipe: foodnetwork.com)
——————————
Waffle Crab Cakes

9 oz. lump crab meat, shell
pieces removed
1/2 C. Panko bread crumbs, plain
1 large egg, beaten
1 T. mayonnaise
1 tsp. Dijon mustard
2 T. chopped chives
2 T. minced fresh parsley
1 T. fresh lemon juice
1/2 tsp. Old Bay seasoning
1/8 tsp. paprika
few dashes Tabasco sauce
(Optional)
1/8 tsp. kosher salt
black pepper, to taste
(4 lemon wedges – garnish,
optional)

In large bowl combine Panko,
eggs, mayonnaise, Dijon, parsley,
lemon juice, Tabasco, salt/pepper –
mix well then fold in crab meat
carefully, being careful not to over
mix. Gently shape into round, flattened
patties using your hands, about 1/2 C.
each – makes 4 patties. Heat waffle
iron to High then spray with nonstick
cooking spray. Place one pattie in
center of iron, close gently & cook
until the edges are golden, about
2 1/2 – 3 minutes. Serve with lemon
wedges, if desired.  Serves 4

(recipe: skinnytaste.com)
—————————————-
Turkey Stuffed Peppers

1 lb. ground turkey
1 clove garlic, minced
1/4 onion, minced
1 T. chopped fresh cilantro or
parsley
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
3 large sweet red bell peppers,
washed
1 C. chicken broth
1/4 C. tomato sauce
1 1/2 C. cooked brown rice
6 T. shredded Cheddar cheese

Preheat oven 400 degrees F.
Lightly spray nonstick cooking spray
in medium skillet & heat on medium.
Add onion, garlic & cilantro – saute
about 2 minutes. Add ground turkey,
salt, garlic powder, cumin & cook 4-5
minutes until meat is completely
cooked through. Add tomato sauce,
1/2 C. chicken broth – mix well &
simmer on Low 5 minutes. Combine
cooked rice & meat mixture. Cut
bell peppers in half lengthwise &
remove all seeds & membranes.
Spoon 2/3 C. meat mixture into
each pepper half & place in a 9 X 13″
baking dish. Top each with 1 T. cheese.
Pour remainder of chicken broth on
bottom of pan. Cover tightly with
foil & bake 45 minutes. Carefully
remove foil & serve immediately.
Serves 6

(recipe: skinnytaste.com)
————————————
Baked Chicken Parmesan

4 chicken breasts (about 8 oz,ea)
sliced in half to make 8
3/4 C. seasoned breadcrumbs
1/4 C. grated Parmesan cheese
2 T. butter, melted (or olive oil)
3/4 C. mozzarella cheese
1 C. marinara sauce

Preheat oven 450 degrees F.
Spray large baking sheet lightly
with nonstick spray. Combine
breadcrumbs & Parm. cheese in
a bowl. Lightly brush melted
butter on chicken then dip into
Parm. mixture & place on baking
sheet – repeat with rest of chicken.
Lightly spray a little more oil on top
of chicken & bake 25 minutes.
Remove from oven, spoon 1 T. sauce
over each piece of chicken & top
with 1 1/2 T. shredded mozz. cheese.
Bake 5 more minutes until cheese
is melted. Serves 8

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

Crockpot Cheesy Scalloped
Potatoes with Ham & Corn

2 lb. yellow potatoes, thinly
sliced into quarter-inch rounds
salt/pepper
1/4 C. butter
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
2 C. milk
8 oz. (2 C.) shredded sharp Cheddar
cheese, divided
1 (15.25 oz) can whole kernel corn,
drained
1 lb. cubed/cooked ham

Spray insides of crockpot with nonstick
spray. Place sliced potatoes in bottom
of crockpot; lightly salt/pepper them.
In saucepan over medium heat melt
butter then stir in flour, salt/pepper.
Add milk all-at-once & cook, stirring
constantly, until mixture thickens
& bubbles. Remove from heat &
add 1 1/2 C. cheese; whisk until
smooth-pour mixture over potatoes.
Gently stir in corn & ham; coat
potatoes evenly with cheese sauce
mixture. Cover & cook on Low 8 hours
until potatoes are soft. Sprinkle
remaining cheese on top of casserole,
let cheese melt then serve. Serves 8

NOTE: Poster used a 3 quart crockpot

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

Chicken Caesar Pasta Salad

1 lb. penne pasta
2 tsp. salt
1 C. Caesar salad dressing
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 T. lemon juice
6 C. Romaine lettuce,
finely chopped (about 1
head)
1 (10.5 oz) container grape
tomatoes
1/2 C. Parmesan cheese,
finely shredded
1/2 tsp. black pepper
2 C. cooked chicken, diced or
shredded
salt, to taste

Bring large pot of water to boil; add
salt & pasta then stir to prevent
sticking. Return water to boil then
reduce heat to medium-low. Cook
pasta accordg. to pkg. directions until
tender but still slightly firm (al dente).
Drain then immediately rinse under
cold water to cool pasta & stop
cooking; drain completely. Using a
very large bowl, add Caesar salad
dressing, Worche. sauce, garlic powder
& lemon juice – stir to combine. Add
chopped Romaine, grape tomatoes,
Parm. cheese, pepper & drained
pasta – stir until ingredients are well
coated. Add diced/shredded chicken then
toss to distribute chicken evenly through
salad. Season with salt/pepper, if
desired. Serve immediately or cover &
chill until ready to serve. Serves 10

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

Strawberry Icebox Cake

3 lb. fresh strawberries, sliced
1 (14.4 oz) box Honey Graham
crackers
3 (8 oz, ea) tubs Cool Whip,
thawed

NOTE: Each layer uses about
1 lb. sliced strawberries and
one entire tub of Cool Whip
(besides the first thin layer)

Spread a thin layer of Cool Whip on
bottom of 9 X 13″ baking pan, just
to coat the bottom. Layer 5 graham
crackers across center of pan, then
2 more, breaking them as needed to
fit around the top & bottom edges.
Spread a thick layer of Cool Whip
(just use remaining Cool Whip from
first tub) over grahams & top with
a hearty layer of sliced strawberries.
Repeat layers a total of 3 times,
finishing with layer of strawberries.
Refrigerate at least 4 hours or
overnight until graham crackers have
softened completely. Serve chilled.
Serves 16-20

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

German Pancakes w/Buttermilk
Syrup
(also called Dutch Babies)

Pancakes:
6 eggs
1 C. milk
1 C. flour
1/2 tsp. salt
2 T. butter, melted

Syrup:
1 1/2 C. sugar
3/4 C. buttermilk*
1/2 C. butter, melted
2 T. corn syrup (light)
1 T. baking soda
2 T. vanilla
(powdered sugar,
optional – for dusting)

Preheat oven 400 degrees F.
Combine eggs, milk, flour & salt
in blender & process until smooth.
Pour melted butter into an ungreased
9 X 13″ baking dish; pour in batter.
Bake, uncovered, 20-25 minutes
until browning begins.

Syrup:
In medium saucepan combine sugar,
buttermilk, butter, corn syrup & baking
soda; bring to boil & continue boiling
7 minutes. (It may foam up & boil
over – don’t worry). Remove from
heat & stir in vanilla. Dust pancakes
with powdered sugar & serve
immediately with syrup.

*If you don’t have Buttermilk:
pour 1 T. lemon juice or vinegar
into a 1 C. measuring cup;
pour in milk to reach the 3/4 C.
mark. Stir with a fork & let stand
5 minutes – now you have buttermilk!

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

Cheese Puffs
(appetizer)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese
1 C. self-rising flour
3 diced strips bacon
1 small onion, diced

Preheat oven 375 degrees F.
In large bowl mix egg & milk;
mix in rest of ingredients. Line
a baking tray with parchment
paper & drop large teaspoons
of mixture onto tray. Bake
25 minutes.

(recipe: 77easyrecipes.com)
———————-

Chocolate Chip Fruit Dip

1/2 C. plain Greek yogurt
1 (8 oz) tub whipped cream cheese
2 T. brown sugar
1 tsp. vanilla
1/4 C. semi-sweet mini chocolate chips

sliced fruit, cookies, or crackers for dipping

In medium bowl combine yogurt, cream
cheese, brown sugar & vanilla – mix well.
Stir in choc. chips & serve immediately
(OR) refrigerate in air-tight container
2-3 hours. Refrigerate leftovers Serves 4-6

NOTE: chocolate chips will soften & melt
after about 1 day in fridge

(recipe: myfearlesskitchen.com)

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

Our weather this past week has been really
nice, in the 70’s most days (today it’s over-
cast & cloudy, so 62). Looking at the next
few days, looks like showers are in our
view & 60’s for temperatures. I still LOVE
seeing all the flowers & trees in bloom!

Hope you’re having a good week!

Hugs;

Pammie

Happy Monday!

So cute I couldn’t resist: May 13th – “Dance like a Chicken Day”! (I love Sandra Boynton’s drawings!)

Yesterday was Mother’s Day – I hope those of you who are mothers or grandmothers had a very nice day. I babysat Friday and when my oldest son got home from work he asked if I would like to go out for brunch Saturday (to avoid the crowds Sunday) – I said Sure! I met him at the restaurant he’d picked, along with his girlfriend & our 2 1/2 mo. old grandson. While we were chatting he told me he’d also invited my other two sons  – I was super surprised! I told him I’d probably fall off my chair if they, indeed, came – to my surprise, THEY DID! Middle son brought his new girlfriend – we had a wonderful, fun time (husband chose not to attend – he hates what he calls ‘made up’ holidays – read that: anything other than Easter & Christmas – maybe Thanksgiving – says they’re all invented to bring in money to candy/card/& flower companies – ugh!). Yesterday I decided that I was going to do something for me: I made my favorite dessert (I had posted it in an earlier blog but realized yesterday that I might have left out the ‘where to use’ part of one ingredient, so I’ll re-post today.)

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

In my original posting I left out WHERE to use the cornstarch

Strawberry Heaven Dessert

1 angel food cake
1 (16 oz) tub Cool Whip,
thawed
8 oz. cream cheese, softened
1 C. sugar, divided
1 tsp. vanilla
1 qt. fresh strawberries, sliced*
3 T. cornstarch
1 (3 oz) pkg. strawberry Jell-O
1 T. lemon juice
1 C. water


In medium saucepan combine 1/2 C. , sugar, cornstarch,
Jell-0, lemon juice & water. Cook over medium heat,
stirring constantly, until mixture comes to a boil & thickens;
set aside to cool slightly. When cooled, stir in sliced
strawberries. Tear angel food cake into 1 inch pieces
& toss in a bowl with 2 C. Cool Whip. Press mixture
into bottom of a CLEAR 9 X 13” baking dish
(so you can see the layers). Combine cream cheese,
1/2 C. sugar & vanilla in bowl using elec. mixer; beat
until smooth then stir in remaining Cool Whip &
spread evenly over cake layer. Poor cooled strawberry
mixture over cream cheese layer & spread to
cover top evenly. Refrigerate 2-3 hours before serving.
Serves 12

*You can substitute 1 (16 oz) bag frozen whole
strawberries, thawed & chopped, for fresh
strawberries

NOTE: I’m considering trying this using
blueberries & ‘Berry Blue’ Jell-O – you
could (I’m guessing also do this with
raspberries & raspberry-flavored Jell-O


Honey-Garlic Shrimp Skillet

1 lb. shrimp, peeled/deveined
with tails on

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinate shrimp
using half of sauce, 15-30 minutes
(discard marinade). In large skillet
over medium heat, sear shrimp in
some oil – sear on both sides in
2 batches until browned, about
1 minute per side. Using tongs, rub
shrimp in caramelized bits on
bottom of pan. Serve hot drizzled
with remaining sauce. Serves 4

(recipe: yummly.co)
———————————

Oven-baked Green Tomatoes

1 C. cornmeal
1 T. dried dill weed
salt, to taste
black pepper, to taste
5 medium green tomatoes,
thinly sliced

Pr3heat oven 325 degrees F.
Lightly spray a medium baking
sheet with nonstick spray. In
small bowl combine cornmeal,
dill, salt/pepper. Dip tomato
slices into mixture, coating
both sides & arrange in single
layer on prepared sheet. Bake
45 minutes until crisp & brown.

(recipe: allrecipes.com)
———————-

Hamburger Steak, Onions & Gravy

1 lb. ground beef
1 egg
1/4 C. bread crumbs
1/8 tsp. black pepper
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 T. vegetable oil
1 C. thinly sliced onion
2 T. flour
1 C. beef broth
1 T. cooking sherry (or can
substitute water)
1/2 tsp. seasoned salt

In large bowl mix ground beef, egg,
bread crumbs, pepper/salt, onion
powder, garlic powder & Wors.
sauce; form into 8 balls & flatten
into patties. Heat oil in large skillet
over medium heat. Fry patties &
onion in oil until patties are browned,
about 4 minutes per side. Remove to
a plate & keep warm. Sprinkle flour
over onions & drippings in skillet;
stir in flour with a fork, scraping
bits of beef off bottom as you stir.
Gradually mix in beef broth & sherry;
season with seasoned salt. Simmer &
stir over medium-low heat about 5
minutes until gravy thickens. Turn heat
to Low, return patties to gravy, cover
& simmer another 15 minutes.

(recipe: allrecipes.com)
———————————-

Crockpot Minnesota Pork
Chop Casserole

1 1/2 lb. pork chops
2 T. oil
2 (10.5 oz, ea) cans cream of
mushroom soup
1 1/2 C. chicken broth
1 1/2 C. sliced mushrooms
1/2 C. minced onion
1/4 tsp. pepper
1/2 tsp. dried thyme
1 tsp. minced garlic
1 1/2 C. Minute brown rice
1/2 C. wild rice

In medium bowl mix soups, chicken
broth, mushrooms, onion, pepper,
thyme, garlic, Minute brown rice &
wild rice. Place a large skillet on the
stove over medium-high heat. When
skillet is hot add oil. When oil is hot
brown chops on both sides (don’t
have to fully cook, just brown). Spray
crockpot insides with nonstick spray &
add rice mixture. Lay browned chops
on top, cover & cook on High 3 1/2
hours. Serves 4

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

Asparagus ‘Fries’

1 bunch asparagus
cooking oil
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. smoked paprika
1 tsp. maple syrup
1 C. flour*

Preheat oven 400 degrees F.
Cut asparagus spears in half &
place in a deep bowl – sprinkle
with oil, salt/pepper, paprika
& syrup – mix to coat. Place flour
in another bowl and, one-by-one,
place asparagus spear halves in
bowl & toss to coat well. Cover
a baking sheet with parchment
paper & bake 20-25 minutes
until golden brown. Serve with
your favorite dip. Serves 4

*This recipe was vegetarian –
I substituted Almond meal for
flour when copying

(recipe: yummly.co)
———————————

Cherry Fluff

1 (8 oz) tub Cool Whip, thawed
1 (14 oz) can sweetened condensed
milk
1 (21 oz) can cherry pie filling
1 (20 oz) can crushed pineapple,
well drained
2 C. miniature marshmallows
1 C. shredded coconut
1/2 C. chopped pecans (optional)

Combine Cool Whip, cond. milk,
pie filling & pineapple in large
bowl. Fold in marshmallows,
coconut & pecans. Refrigerate
1 hour before serving.
Serves 6-8

(recipe: tasteerecipe.com)
————————

Pesto, Pasta & Potatoes

1 1/2 lb. small red potatoes,
halved
12 oz. uncooked spiral pasta
3 C. cut fresh or frozen green beans
1 (6.5 oz) jar prepared pesto
1 C. grated Parmigiano-Reggiano cheese

Place potatoes in large saucepan, cover
with water & bring to boil. Reduce heat,
cook, uncovered, until tender, 8-10
minutes. Drain & transfer to large bowl.
Cook pasta accordg. to pkg. directions,
adding green beans during last 5 minutes
of cooking time. Drain, reserving 3/4 C.
pasta water; add to potatoes. Toss with
pesto, cheese & enough pasta water to
moisten. Serves 12

(recipe: tasteofhome.com)
———————

No-Bake Peanut Butter Bars
with salted Chocolate ganache

1 1/2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
1/8 tsp. kosher salt
1 (8 T.) stick unsalted butter,
melted
8 oz. semisweet baking chocolate,
chopped into small pieces
1 C. heavy cream
1 tsp. flaky sea salt, (optional)

Spray bottom & sides of an 8 X 8″
baking dish with nonstick spray.
In large bowl combine powdered
sugar, graham cracker crumbs,
peanut butter, 1/8 tsp salt &
melted butter. Press mixture
into prepared baking dish.
Place chocolate & 1/8 tsp. salt
in a medium bowl. Heat cream in
a small saucepan until bubbles
start to form around edges. Pour
cream over chocolate; let sit
1 minute & then whisk until
completely melted & smooth.
Pour mixture over peanut butter
mixture in pan & refrigerate until
chocolate is cooled & set, at
least 45 minutes & up to overnight.
Sprinkle top evenly with flaky sea
salt (if using). Cut into squares to
serve. Serves 8

(recipe: foodnetwork.com)

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

I’m learning to think of my weeks in
terms of when I’m babysitting (usually a
4-8 hour day); this week I’m ‘at my task’
Thursday & Friday – fill in ‘regular weekly
events: Weds. special needs group/monthly
special needs group Gym Night Friday. This
Saturday is the baby shower I’ve been waiting
for – Youth Pastor’s wife is expecting early in
June (it’s going to be a girl) so I’ve got the
pink/white & tan blanket, matching pair of
booties & 3 headbands done (I might knit a
pair of the ‘Fortune Cookie’ booties – maybe…
add to those some diapers & a baby hard-
cardboard book (a Sandra Boynton
book – really cute!). Husband wants to go
looking at riding lawn mowers tomorrow –
(oh, joy) – but he DID add that we could go
out to lunch at Outback Steak House after
so there’s some incentive!

I know it’s only Monday but here’s hoping
your week turns out just the way you want
it to!

Hugs;

Pammie

PS: Got a bit of a shock
yesterday when I noticed that
gas prices have JUMPED BIG
TIME: last Friday they were
$2.23/9…yesterday they were
$2.39/9…WOW, talk about
taking advantage of a holiday!

Settling in – sort of

Spring is here – it’s Michigan so that means ONE DAY of Spring like weather and then we FREEZE for a few days. It got down to freezing temperatures last night (low 30’s) but today it’s sunny & breezy/mid-day (3 p.m.) and it’s 53 degrees F. out. I
see, via our weather channel, that they’ve extended the FREEZE WARNING onto tonight, too – oh, joy… highest temp. they’re predicting this week is 62 so it can’t be all bad, right? The flowers/blooming trees/bushes, singing birds –
they’re all there to look at & love. (I find myself out driving and thanking the Lord for all the glorious things He’s created for us to see & enjoy – we are blessed.)

As per my blog entry title, I’m slowly settling into a sort of schedule: I get a text usually Sunday evening asking my schedule for the coming week, then am asked if I can watch the baby for whatever days are needed. That’s not a bad deal, tomorrow I go at 9:45 and am guessing I’ll be ‘relieved’ at around 2/2:30 by my son (the Dad). We’ll see – it’s usually pretty open-ended.

Got to visit two Mom2Mom sales Saturday and was able to find both a folding high chair and a baby walker – total cost for
both: $20!!! The high chair isn’t the latest but I dont’ care – if it folds up into a small package it will do what I need. The walker doesn’t fold, but I should be able to store it upstairs after he’s outgrown it. After leaving the two sales I stopped at our local St. Vincent de Paul store and had fun looking around there, too. They have phenomenal prices; I mentioned to the lady behind the counter that they were selling a VERY nice Graco baby high chair for $5; I had seen about 4 of them at the Mom2Mom sales, each one going for $40 – tried to suggest they might want to up the price just a little. She said they exist to help out people who can’t afford the expensive things – that’s impressive!

 The baby shower for my most recent Mommy is coming up in 2 weeks; I have the blanket knit and 3 toddler baby headbands – still want to knit a few pairs of booties in newborn & 3-6 month sizes. After that, maybe I’ll pick up a few more things to go in the bag, like a thick cardboard baby book, a frozen teething ring, etc. I’m really happy for this couple – they are SO cute together, both have naturally curly hair (she’s a natural blond & he’s got dark black hair – should be interesting to see the color & curliness of the baby’s hair!).

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

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 sized),
cut into sixths
4 snack-sized 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.
Generously spray a 9 X 13″
baking dish with nonstick spray.
Combine dry cake mix, melted
butter, & egg – mix until combined.
Cover bottom of greased pan
evenly with cake mixture. Spread
peanut butter cups & Butterfinger
pieces over cake mix. In a bowl
mix cream cheese, peanut butter,
eggs & vanilla until well blended –
add melted butter & mix. Mix
in powdered sugar until well
blended & spread over candy
layer. Bake 55 minutes – NOTE:
it will puff up in the center & will
drop a little after removing from
oven. Let cake cool.
Mix chocolate chips & vegetable
oil in a microwave-safe dish;
microwave until melted then
spread over cooled cake.

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

One-Pot Chicken & Rice with
Vegetables

1 T. olive oil
2 C. boneless chicken breast,
cubed
2 tsp. Italian seasoning
2 large shallots, sliced
2 large carrots, diced
1/4 tsp. black pepper
2 T. butter, divided
1 C. arborio rice
3 C. vegetable stock (or broth)
10 stalks asparagus, chopped,
stems removed
1/4 C. Parmesan cheese, grated
(fresh parsley – optional garnish)

Heat oil in large skillet over medium-
high heat. Season chicken with Italian
seasoning & place in pan. Cook until
browned on all sides, stirring
often. Push chicken & veggies to
side of pan & add 1 T. butter & rice.
Stir rice to coat with the butter & cook
3 minutes, stirring & incorporating with
the veggies. Pour stock into pan & bring
just to a boil then reduce heat to simmer
& simmer, uncovered, about 20 minutes.
Stir in asparagus & cook another 5
minutes.Stir in remaining 1 T. butter &
1/4 C. Parmesan cheese – check seasoning
& add salt/pepper, to taste. Serve
immediately (garnish with parsley, if desired.)
Serves 4

(recipe: yummly.com)
—————————

Cheddar, Ham & Dill Biscuits

2 C. flour
2 T. cornstarch
1/4 tsp. baking soda
1 T. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 C. (1 stick) cold unsalted
butter, cut into 1/4″ cubes
3/4 C. packed shredded sharp
Cheddar cheese
1 C. diced (cooked) ham
3 T. chopped fresh dill
2/3 C. buttermilk *
1 egg yolk
2 T. whole milk

Preheat oven 425 degrees F.
In large bowl mix flour, corn-
starch, baking powder, baking
soda, sugar, salt/pepper – cut in
butter using a pastry cutter or
2 knives until mixture resembles
coarse crumbs. Add Cheddar, ham &
dill; stir in buttermilk just until
combined. (take care to not over
mix or biscuits will be tough).
In small bowl add egg yolk & milk;
whisk to combine. Turn dough
out onto a lightly floured surface &
pat into a rectangle about 1 1/2″ thick.
Cut 8 biscuits using a floured 2 1/2 inch
biscuit cutter (or a glass about the same
diameter) Cover a baking sheet with
parchment paper & place cut biscuits
on sheet. Lightly brush top of each
biscuit with beaten egg yolk mixture.
Bake 15 minutes until golden brown.
Makes 8 biscuits

*If you don’t have buttermilk:
pour 1 T. lemon juice or vinegar
into a 1-cup measuring cup. Fill
to 2/3 C. line with milk & stir with
a fork. Let stand 5 minutes – now
you have buttermilk!

(recipe: cookstr.com)
————————————

Balsamic Zucchini Saute

1 T. olive oil
3 medium zucchini, cut into
thin slices
1/2 C. chopped sweet onion
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 T. balsamic vinegar
1/3 C. crumbled feta cheese

In large skillet heat oil over medium-
high heat; saute zucchini & onion
until crisp-tender, 6-8 minutes.
Stir in seasonings. Add vinegar &
cook, stirring, 2 minutes. Top with
cheese. Serves 4

(recipe: tasteofhome.com)
—————————–

Sour Cream Pork Chops

(crockpot)

6 pork chops
salt/pepper, to taste
garlic powder, to taste
1/2 C. flour
1 large onion, sliced 1/4″
thick
2 cubes chicken bouillon
2 C. boiling water
2 T. flour
1 (8 oz) tub sour cream

Season chops with salt/pepper
& garlic powder; dredge in flour.
In a skillet over medium heat, lightly
brown chops in small amount of oil.
Place chops in crockpot & top with
onion slices. Dissolve bouillon cubes
in boiling water & pour over chops.
Cover & cook on Low 7-8 hours.

Preheat oven 200 degrees F.
After chops have cooked, transfer
chops to oven to keep warm. Be
careful, chops are very tender –
they will fall apart. In small bowl
blend 2 T. flour with sour cream;
mix into meat juices  in crockpot.
Turn crockpot to High 15-30
minutes until sauce is slightly
thickened. Serve sauce over chops

(recipe: allrecipes.com)
——————————–

Lazy Chocolate Chip Cookie Bars

1 stick butter
2 eggs
1 box yellow cake mix
1 bag semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. Melt butter &
whisk with eggs until combined;
add in dry cake mix & stir until
combined. Stir in chocolate chips
& mix well. Pour into prepared
pan & bake 20 minutes.

(NOTE: if you choose smaller
pans, bake 25-28 minutes)

(recipe: 78recipes.com)
————————————

Cucumber, Cauliflower & Corn Salad

2 C. cauliflower florets cut into
small florets
2 small cucumbers, sliced into
thin slices then cut into half-slices
1/2 red bell pepper, cubed
2-3 green onions, thinly chopped
1 (15 oz) can whole kernel corn,
drained
1/3 – 1/2 C. mayonnaise
salt/pepper, to taste
fresh dill (optional)

In large bowl mix all ingredients; mix
well. Sprinkle top with fresh dill, if
desired.

(recipe: valentinascorner.com)
——————————

Loaded Mashed Potato/Beef Pie

1 1/4 lb. ground beef
1 egg
6 slices bacon, cooked/crumbled
2 C. prepared mashed potatoes
1 1/2 C. Cheddar cheese, shredded
1/2 C. onion, chopped
1/2 C. chopped tomato
1/4 C. seasoned breadcrumbs
3 T. chopped green onions
salt/black pepper, to taste

Preheat oven 350 degrees F.
In large bowl combine beef, egg,
onion & breadcrumbs – season
with salt/pepper.; mix well using
your hands then transfer mixture
to a pie plate & press mixture
on bottom & up sides of dish. Fill
pie plate with mashed potatoes &
smooth top using back of a spoon;
top with Cheddar cheese.
Bake 40-45 minutes until cheese is
melted & meat registers an
internal temperature of 160 degrees F.
using a thermometer. (NOTE: If
cheese is melting too quickly,
cover top with foil). Remove from
oven, garnish top with bacon,
tomato & green onions; serve hot.
Serves 6

(recipe: 12tomatoes.com)
——————————–

Lemon Cream Poke Cake

1 box lemon cake mix plus
ingredients to prepare
3/4 C. frozen lemonade,
undiluted
4 oz. cream cheese, softened
1 C. Half & Half (or) whole milk
1 (4 serving size) lemon instant
pudding mix
1 (8 oz) tub Cool Whip, thawed

Prepare cake as directed on box
using a 9 X 13″ pan. Cool cake
on a rack; once cooled, poke
holes all over top of cake using
the rounded handle of a wooden
spoon, about 1 inch apart. Beat
cream cheese until smooth; slowly
beat in Half & Half then blend in
lemonade. Add pudding mix & beat
1 minute. Pour pudding mix over
top of cake & refrigerate until well
chilled & pudding is set. Frost
with Cool Whip. Serves 12

(recipe: bakeatmidnite.com)

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

Hope you are all having a great day – even if it’s gloomy or rainy outside, we still have our health (no matter what state it’s in – it’s better than being totally bed-ridden). Not trying to be morbid, but sometimes I have to give myself a pep talk to remind ME that I’m still healthy enough to keep plugging away at my days and trying to make them count. Keeping in touch with friends, doing a kind deed, praying for others – all things I’m still very capable of doing.

Enjoy your day!

Hugs;

Pammie

Happy Cinco de Mayo!

This was not a planned post, it just happened to fall on Mexico’s Fifth of May celebrations; “the date is observed to commemorate the Mexican Army’s  victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.” (during the Franco-Mexican War; quote from Google) Since most of us like (or love) SOME form of Mexican cuisine, I thought I’d post some tasty Mexican recipes for you today. (Mind you, these are NOT authentic – just simple & tasty)

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

Easy Speedy Taco Bake

2 lb. ground beef (or turkey)
1 C. diced onion
2 tsp. minced garlic
2/3 C. water
4 T. taco seasoning mix
1 can black beans, drained/
rinsed
1 (4 oz) can chopped green chilies
1 C. shredded cheese, divided
(poster used Mexican blend)
2 eggs, lightly beaten
1 C. milk
1 1/2 C. Bisquick baking mix

For Serving:
sour cream,  shredded lettuce,
chopped tomatoes, sliced black
olives, shredded cheese, salsa

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large skillet
brown meat over medium heat
until no longer pink; drain. Add
chopped onion, garlic, water &
taco seasoning; bring to boil &
reduce heat. Simmer until onions
have softened, about 5 minutes.
Stir in beans & green chilies.
Transfer meat to prepared dish &
sprinkle with 1 C. cheese. In large
bowl, combine Bisquick, eggs &
milk until moistened; pour
mixture over meat mixture evenly.
Bake 20-25 minutes until top is
lightly browned & a toothpick
inserted into center comes out clean.
Top with sour cream, cheese, lettuce,
tomatoes, olives, salsa,

(recipe: kitchenmeetsgirl.com)
————————–
Mexican Stuffed Shells

1 lb. ground beef
1 pkt. taco seasoning mix
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 C. salsa
1 c. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack
cheese
3 green onions, chopped
1 (or more) C. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ (or larger) baking
dish with nonstick spray (pan
needs to be large enough to hold
16 stuffed JUMBO shells)
Brown beef in skillet & season
with taco seasoning mix (accordg.
to pkg. directions). Mix in cream
cheese; simmer, covered, until
cream cheese melts – stir & let cool.
Cook shells accordg. to pkg.
directions. Pour salsa into bottom
of prepared dish & spread around.
Stuff shells with beef mixture &
arrange in baking dish over salsa.
Pour taco sauce over shells &
cover with foil. Bake 30 minutes.
Remove from oven, top with shredded
cheeses & bake 10-15 minutes longer,
uncovered. Top with green onions &
sour cream & serve.

(recipe: 77easyrecipes.com)
——————————-

Taco Cornbread Casserole

1 (8 1/2 oz) pkg. cornbread/
muffin mix
1 egg
1/3 C. milk
3 C. hamburger

1 pkg. taco seasoning mix
(water for mix – accordg. to
pkg. directions)

1 can black beans, drained/
rinsed
1 (8 oz) C. sour cream
1 C. shredded Colby Jack,
Cheddar or Mexican cheese/
divided
1/2 C. chopped onion
1 medium tomato, chopped
1 C. shredded lettuce
1 can sliced ripe olives (optional)

Preheat oven 350 degrees F.
In large bowl mix cornbread mix,
egg & milk until well blended. Spray
8 X 8″ baking dish with nonstick spray.
Spread cornbread mixture into pan,
spread evenly & bake 15 minutes.
Taco meat: Cook hamburger in skillet;
drain & add taco seasoning mix & water
(as per pkg. directions).
Mix cooked taco meat & black beans;
layer over cornbread. In a bowl mix
sour cream, 3/4 C. cheese & onion-
spread over meat mixture. Bake
20-25 minutes. Remove from oven,
top with tomatoes, lettuce &
1/4 C. cheese – serve.

(recipe: 77easyrecipes.com)
——————————-

Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice,
uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless
chicken breasts (1 lb)
1 green bell pepper cut into strips
1 red bell pepper, cut into strips
1/2 C. chunky salsa
1/2 C. Mexican-style shredded
taco cheese

Preheat oven 400 degrees F.
Tear off 4 large sheets heavy-duty
foil – then fold up all sides to form
a 1 inch rim – spray with nonstick
spray. Combine rice, water & taco
seasoning; spoon onto foil & top
with remaining ingredients. Bring
up sides of foil & fold to make 4
packets. Place packets in a 15 X
10 X 1 inch pan. Bake 30-35 minutes
until chicken is done (165 degrees F.)
Cool 5 minutes then cut slits in
foil to release steam before
opening. Serves 4

(recipe: kraftrecipes.com)
——————————-
Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. taco seasoning mix
6 large flour tortillas
1 can refried beans (regular size)
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream (8 T.)

Preheat oven 350 degrees F.
Brown beef & onion in skillet; drain
fat. Add taco seasoning; stir in refried
beans. Mix soup & sour cream in a
separate bowl & spread half of mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over mixture in
dish. Place half of meat/onion mixture
on top, add a layer of cheese & repeat
layers. Sprinkle cheese on top & bake,
uncovered, 20-30 minutes

(recipe: Mary Free-“Marys Recipe
Exchange)
—————————————-

Homemade Dulce De Leche

(Mexican Caramel sauce)

1 can sweetened condensed milk
(NOT evaporated milk)

OVEN METHOD:

Preheat oven 425 degrees F.
Pour contents of can into a oven-
proof dish; sprinkle top with some
kosher salt & tightly cover with foil.
Place covered dish in a larger roasting
or casserole pan – fill pan with water
until it reaches three-quarters up sides
of covered dish to create a water bath.
Place in oven 60-90 minutes, checking
every 30 minutes on water level & adding
more if needed. Dulche de Leche is ready
when it takes on a brown, caramel-like
appearance. Remove from oven & whisk to
smoothness. Let cool before using.

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

Jalapeno Spinach Dip
(crockpot)

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
softened
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)
servings.

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

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

12 no-boil lasagna noodles
1 lb. ground beef
1 egg
1 3/4 C. ricotta cheese
4 C. Cheddar cheese, shredded
3 C. chunky salsa
2 T. taco seasoning (dry)

Toppings:
1 T. green onions, chopped
sour cream
chopped fresh cilantro

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Brown
ground beef in large skillet,
drain & stir in taco seasoning.
In medium bowl mix egg with
ricotta cheese until well combined.
Place 4 lasagna noodles in bottom
of prepared pan; spread 1/3 of
ricotta mixture over noodles,
evenly spoon 1/3 of ground beef
then evenly spread 1/3 of salsa.
Top with 1/3 of Cheddar cheese-
repeat steps, finishing with Cheddar
cheese. Cover with foil & bake
30-40 minutes until heated through.
Turn on broiler, remove foil &
broil top until cheese is lightly
browned. Let cool 5-10 minutes
before cutting. Serves 6-8

(recipe: 12tomatoes.com)
—————————
Chicken Quesadilla Pie

1 large flour tortilla
1 rotisserie chicken, skin
removed, meat shredded
(or 2 chicken breasts, cooked/
shredded & boned)
1 (4 oz) can green chilies
2 C. Mexican-blend cheese,
shredded/divided
1 C. whole milk
1 C. flour
1/3 C. fresh cilantro, finely
chopped (plus extra for garnish)
2 eggs
1 tsp. baking powder
1/2 tsp. chili powder
salt/black pepper, to taste

Garnishes:
fresh, chopped cilantro
sour cream

Preheat oven 425 degrees F.
Lightly spray 9-inch pie plate.
Place tortilla in bottom of plate.
In large bowl combine shredded
chicken, 1 C. cheese, cilantro,
green chilies, chili powder, salt/
pepper – stir until combined then
transfer to tortilla, smoothing into
even layer. In separate bowl whisk
milk, flour & eggs; stir in baking
powder & season with salt. Once
smooth, carefully pour mixture over
chicken filling. Top evenly with
remaining cheese. Bake 20-25
minutes until surface is golden
brown & center is just set. Remove
from oven & let cool 5 minutes
before serving. Slice into wedges
& serve hot, garnished with more
cilantro or sour cream, if desired.

(recipe: 12tomatoes.com)
———————————

Mexican Dorito Casserole

2 C. shredded, cooked chicken
1 C. shredded cheese (more if you
like more)
1 can cream of chicken soup
1/2 C. milk
1/2 C. sour cream
1 can Ro-tel tomatoes (canned
tomatoes with jalapenos-mild)
1/2 packet taco seasoning mix
(or more, if desired)
1 bag regular Nacho Cheese Doritos

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except Doritos. Spray 2 qt. baking
dish with nonstick spray. Place a layer
of lightly crushed Doritos (about 2 C.)
in bottom of pan, then a layer of
chicken mixture; repeat once, ending
with chicken mixture. Top with more
shredded cheese. Cover & bake 30-35
minutes until bubbling hot.

(recipe: 77easyrecipes.com)

—————

Polvorones de Canele
(Cinnamon Cookies)

1 C. butter
1/2 C. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour

1 C. powdered sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In medium bowl cream
1/2 C. powdered sugar & butter
until smooth; stir in vanilla.
Combine flour, salt & 1/2 tsp.
cinnamon; stir into creamed
mixture to form a stiff dough.
Shape dough into 1 inch balls.
Mix 1 C. powdered sugar & 1 tsp.
cinnamon in a pie plate (or
shallow dish); roll balls in
mixture & place on prepared
cookie sheets. Bake 15-20
minutes until browned. Cool
on wire racks. Makes about 20
cookies.

(note: one of people rating these
cookies stated that they taste
MUCH better after cooling – don’t
eat them warm)

(recipe: allrecipes.com)
=======================

It’s been a busy week so far – baby
sat grandson yesterday and will again
(for 2-3 hours) today. He’s really getting
much more social – loves to ‘talk’ to
his mobile or people. Yesterday was
also my very favorite rummage sale at
a very close local church (they used to
hold their sales twice a year but were
having trouble getting enough volunteers
so now they only do ONE a year – I’ve
been patiently waiting for this.) When
I got the request to babysit from 10:30-
5 yesterday I was (to say the least) not
very pleased and went about the house
grumbling to myself. Husband heard me
and volunteered: “What if I watched him
for about an hour while you went to the
sale?” That took some thinking but then
I agreed (after checking with the baby’s
parents). When 1:30 p.m. came I rushed
through the sale (having been there for
so many years I knew exactly where each
department was). Since our middle son
moved out, I perused (very quickly) the
furniture department and found a Papasan
chair covered in navy blue cloth – it even
folds up – for $5.00; grabbed that. Also
found a sweater & blouse for me – total
of my purchases $13.00. (Now I can also
say that, in previous years with MUCH
more time on my hands to look, I’ve
been known to come home with a
big BOX ‘o stuff – books, kitchen items,
clothes, etc. but being pressed for
time, I only hit those areas I knew
I could get through quickly.) I
managed to get back to my son’s
house in a total of 50 minutes!
When I left husband & grandson,
the baby was sleeping – when I came
in the house he was STILL sleeping!
YAY! Thank You, Lord! (I prayed on it,
that the baby would be easy on my
husband). Saturday there are TWO
Mom2Mom sales in our area, both
going at the same time. A “Mom2Mom”
sale is where a bunch of Moms/
Grandmas, etc. get together (usually
in a church or gym) to sell all things
pertaining to babies: clothes, toys,
furniture, etc. I am still looking for
a fold up highchair and relatively
simple baby walker. (Yes, I could
easily buy them new, but since
I won’t be using them constantly,
it makes more sense to my little
“Scottish heart” to buy them at
a reduced price! Nothing like a
jam-packed week to keep me going!
(In fact, earlier I asked my husband:
It IS Friday, isn’t it? It’s been such a
busy/crazy week I forgot what day
it was!).

Hope your week is shaping up
nicely – enjoy your day!

Hugs;

Pammie