Babysitting … almost 7 months now!

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

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

Jamaican Banana Bread

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

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

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

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

Crispy Onion Chicken

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

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

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

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

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

(recipe: foodnetwork.com)
—————————

Honey Cornbread

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

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

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

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

Zucchini Fries

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

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

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

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

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

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

Crab Alfredo

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

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

(recipe: delish.com)
—————————-

Smokehouse Almond/Apple/
Spinach Salad

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

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

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

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

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

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

Cream Cheese Frosting:

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

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

Frosting:

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

(recipe: crockpotladies.com)

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

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

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

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

Enjoy your day!

Hugs;

Pammie

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SO HAPPY and PROUD!

Last night was the Pick Up date for all of the lovely knitted & crocheted baby items for the upcoming Detroit Veterans Hospital’s Annual Baby Shower. The lady who is the Women’s Coordinator for the event told us there will be 17 Moms attending the shower. This year our group donated 87 knit & crocheted items! 24 blankets, 42 hats, 11 sets of booties, 2 snuggle sacks and 8 baby headbands – I’d say we MORE THAN covered the moms this time! (I was going to post all of the photos, but there are 17 photos, so I decided not to). The ladies in my group continue to amaze me with their generosity – so happy they participated in showing love to these Vets Moms!

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

Caramel Apple Slab Pie

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 T. cold water
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lb. Granny Smith apples,
peeled/cored & cut into 1/4″
thick slices (10 cups)

Crumb Topping:
1 C. quick-cooking rolled oats
1 c. packed brown sugar
1/2 C. flour
1/2 C. butter

Homemade Caramel:
1 C. brown sugar
4 T. butter
1/2 C. Half & Half
1 T. vanilla
pinch salt

Preheat oven 375 degrees F.
Spray 15 X 10 X 1″ rimmed
sheet pan with nonstick spray.
Dough:
In large bowl combine flour &
salt; using pastry blender or
2 forks, cut in shortening until it
resembles coarse crumbs. Sprinkle
1 T. cold water over mixture & toss
with a fork. Repeat, using 1 T. water
at a time until it is  moistened, then
knead dough into a ball. On lightly
floured surface, roll dough into a
19X13″ rectangle. Wrap dough around
rolling pin & unroll dough into prepared
pan. Ease dough into pan & up sides,
being careful not to stretch it. Trim
dough to 1/2 inch beyond edge of pan.
Fold dough edge over & flute as desired.

In extra large bowl combine sugar,
1/3 C. flour, cinnamon & apples – toss
to coat. Spoon mixture onto dough &
spread evenly.

Crumb Topping:
In large stir oats, brown sugar & flour.
Using a pastry blender, cut in butter
until topping resembles coarse crumbs –
sprinkle on top of apples in pan. Bake
40-45 minutes until apples are tender. If
it is starting to brown too fast, cover top
with foil the last 5-10 minutes of baking.
Cool slightly.

Homemade caramel:
Place all ingredients in medium saucepan
over medium-low  to medium heat. Cook,
while whisking gently, 5-7 minutes until
thicker. Turn off heat. Serve warm or
refrigerate until cold. Drizzle caramel on
top of apple slab pie then serve.
Serves 25

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

 

Cheesy Baked Zucchini

4 C. shredded zucchini
1 C. Bisquick baking mix
1 C. shredded mozzarella cheese
1/2 C. chopped scallion
2 T. chopped parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1 clove garlic, minced
1/2 C. vegetable oil
4 eggs

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine all ingredients &
mix well – pour into prepared
dish. Bake 25 minutes until
golden brown. Cut into squares
& serve. Serves 15

(recipe: mrfood.com)
——————————–
Garlic/Parmesan/Asparagus

1 lb. fresh asparagus, trimmed
1 clove garlic, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In large skillet bring 1/2 inch
of water to a boil. Add asparagus &
garlic; cook, covered, until asparagus
is crisp-tender, 3-5 minutes; drain.
Toss asparagus with butter & cheese.
Serves 4

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

Hawaiian Macaroni Salad

12 oz. elbow macaroni
1/2 C. grated carrot
1 rib celery, finely diced
1 C. mayonnaise
3 T. pineapple juice
2 T. apple cider vinegar
salt/pepper, as desired

Cook macaroni per pkg.
directions; drain/cool.
Add grated carrot & celery &
mix. Whisk mayo, pineapple
juice & vinegar then pour over
noodles – toss to combine. Add
salt/pepper, to taste. Chill until
ready to serve. Serves 6

(recipe: slowcookergourmet.com)
———————————

 Crockpot Pepper Steak

2 lb. beef sirloin cut into
2″ strips
garlic powder
3 T. vegetable oil
1 beef bouillon cube
1/3 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large roughly chopped green
bell peppers
1 (14.5 oz) can stewed tomatoes
with juice
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt

Heat oil in large skillet over medium
heat; season beef strips with garlic
powder then brown in oil. Once
browned, place strips in crockpot.
In large bowl mix bouillon cube with
hot water – dissolve then add cornstarch
& stir to dissolve; pour mixture over meat
in crockpot. Add onion, green peppers,
stewed tomatoes, soy sauce, sugar &
salt – stir to combine. Cover & cook
3-4 hours on High or 6-8 on Low.

(recipe: 77easyrecipes.com)
———————————-       
Homade Pimento Cheese Spread

2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. onion powder
4 oz. diced pimentos, drained
1/2 tsp. dried mustard

Using elec. mixer, in bowl mix
cheese & cream cheese together –
mix 2-3 minutes. Add mayo &
mix again. Add in seasonings –
stir everything together then
mix in pimentos. Refrigerate
at least 10-15 minutes before
using.

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

Chicken & Spinach Pasta Bake

8 oz. uncooked rigatoni pasta
1 T. olive oil
1 C. chopped onion
1 (10 oz) pkg. frozen spinach,
thawed
3 C. cooked/cubed chicken breasts
1 (14 oz) can Italian-style diced
tomatoes, undrained
1 (8 oz) container (Philadelphia)
chive & onion cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spread oil on bottom of 9 X 13″
baking pan & add onion in single layer.
Bake 15 minutes just until tender.
Transfer onion to large bowl. Drain
chopped spinach well, pressing between
layers of paper toweling. Stir in cooked
rigatoni, spinach, chicken & next 4
ingredients – into onion in bowl. Spoon
mixture into prepared dish & sprinkle
evenly with shredded cheese. Bake,
covered, 30 minutes. Uncover & bake 15
minutes more until bubbly.

(recipe: facebook)
——————————

Crockpot Blueberry/Lemon Cobbler


Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

(recipe: crockpotladies.com)

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

I know that this week has been very trying
for SO many people in our country – prayers
sent out for all those that battled the storms &
fires – I can’t even imagine.

I noticed in our local paper that they are saying
the gas prices will rise due to the recent weather
situations; yesterday I observed our local station’s
prices are up to $2.59/9 (from $2.39/9) – it’s
understandable. I would imagine produce will
greatly increase in price as well as other items
that would normally be shipped by land; we’ll
see.

Our weather is in the low 70’s during the day,
sunny (supposed to rain tomorrow).

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

Hello, September (a little late)…

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

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

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

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

Fruit & Cream Pie

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

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

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

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

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

(recipe: tasteofhome.com)
——————————–

One-Pot Shrimp Linguine

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

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

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

Asparagus Bacon Salad (& dressing)

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

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

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

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

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

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

Short & Sweet Baked Beans
(crockpot)

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

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

(recipe: mrfood.com)
———————————-

Chicken, Tomatoes & Corn
Foil Packets

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

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

(recipe: delish.com)
——————————–

Spicy Watermelon Salsa

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

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

(recipe: tasteofhome.com)
——————————-

Oven-Baked Cheeseburger
Sliders

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

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

(recipe: mrfood.com)
———————————-

Bacon/Green Beans/Cabbage
(crockpot)

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

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

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

Cream Cheese Lemonade Pie

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

Optional: lemon zest or Whipped
cream

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

(recipe: 12tomatoes.com)

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

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

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

Hugs;

Pammie

Accepting getting old – gracefully (I hope)

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

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

Chocolate Zucchini Cake

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

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

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


Frosting:


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

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

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

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

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

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

Ham & Garden Vegetable Soup

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

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

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

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

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

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

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

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

Tomato Pie

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

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

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

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

Crockpot Golden Chicken
with Noodles

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

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

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

(recipe: recipelion.com)
————————-

Quick Roasted Shrimp Salad

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

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

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

Fresh Blackberry Pie

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

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

(recipe: thesouthernladycooks.com)

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

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

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

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

Hugs;

Pammie

and a FUN day was had by all!

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

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

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

 Southern Strawberry Punch
Bowl Cake
(overnight recipe)

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

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

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

Crockpot Asiago Spinach Dip

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

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

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

Cucumber, Tomato, Onion Salad

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

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

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

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

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

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

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

Oven-roasted Corn with
Chipotle Butter
(serves 2)

2 ears fresh corn on cob,
in husk

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

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

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

Corn:

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

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

2-Tomato Gratin

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

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

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

Double Berry Cake

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

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

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

(recipe: 77recipes.com)
——————————-

Honey Balsamic Grilled
Chicken & Vegetables

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

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

(recipe: skinnytaste.com)
——————————–

Bundt Pan Breakfast

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

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

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

(recipe: facebook)
———————————

Apple-Cinnamon Zucchini Muffins

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

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

(recipe: persnicketyplates.com)

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

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

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

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

Hugs;

Pammie

 

It’s Thursday already – where did the week go?

(thought he was cute – had to share!)

This has been a really EASY week for me (probably shouldn’t say that too loud, right?). Tuesday was the Fourth of July holiday – yes, my husband & I went to Panera Bread to ‘represent’ the knitting group (see previous blog) – one of my ladies actually came out so we enjoyed our dinner & chatting – we stayed about 1 1/2 hours before going home (possible ‘new’ member didn’t come). Wednesday, due to the holiday, we didn’t have my special needs group – so another FREE day! Today I got a text – Could I watch my two grandsons from 9 – 11 a.m.? SURE – easy-peesy, 2 hours! (I’ve learned – NEVER count on something that sounds that easy). Got there at 9 a.m. & Mom had to go into work for just a ‘few’ hours (their lady chef did a really nasty cut on her hand & couldn’t chop vegetables). Got a text – “Looks like it’s going to be 12:30 – are you good with that?” SURE (what else was I supposed to say?). At around 1:25 or so she arrived home – oh well, it wasn’t a BAD day – the baby was in a really good mood in spite of his teething/drooling BIG TIME (know there’s a bottom tooth soon to be making it’s appearance). Did a quick stop at the grocery store & drug store & now I’m home! YAY! I made too many baked beans for our Fourth dinner so took most of them to son’s house – not exactly sure WHAT we’re having for dinner yet. Bought some nice pork chops – we ‘could’ have them with mac & cheese (leftovers); we’ll see.

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

Pink Flamingo Cake
(2-day recipe)

Poster said this one is good for
baby/bridal showers because of
it’s pink color


Cake:
1 box white cake mix
1 (3.5 oz) pkg. cherry Jell-O
3/4 C. vegetable oil
3/4 C. buttermilk*
3 eggs

Icing:
1 (8 oz) can crushed pineapple,
undrained
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) jar maraschino cherries, chopped
in half,  plus some juice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
In large bowl mix dry cake mix, Jell-0
(dry), oil, buttermilk & eggs ; beat
using elec. mixer until smooth &
well combined, about 2 minutes.
Pour batter into prepared pan &
bake 30-35 minutes until center
springs back when pressed lightly.
Allow to cool completely.

Icing:
In medium bowl place crushed
pineapple (undrained). Sprinkle
pudding mix over & stir with a
spoon until well combined. Stir
in Cool Whip until fully incorporated.
Add cherries to mixture along with
enough cherry juice to tint the
mixture light pink. Stir until well
combined, adding more cherry
juice for color if needed. Frost
cake. Cover cake & refrigerate
2-3 days before serving.

*In place of buttermilk:
Pour 1 T. lemon juice or vinegar
into a 2-cup measuring cup &
fill cup to 3/4 C. with milk. Stir
& let stand 5 minutes – now you
have buttermilk.

(recipe: southernplate.com)
——————————
Summer Fresh Corn Salad

2 ears fresh corn, shucked
1 C. fresh baby carrots
1/2 C. chopped bell pepper
1 fresh jalapeno pepper, seeded/
minced
1/2 C. pitted black olives, chopped
1/3 C. sliced scallions
1/2 C. chopped fresh tomato
1/2 C. crumbled feta cheese
2 T. chopped fresh cilantro
1/2 tsp. dried oregano
salt/pepper, to taste
1/8 tsp. garlic powder
2 T. olive oil
1 T. balsamic vinegar (white if you
have it)

Boil corn & carrots in salted water
3-4 minutes – drain & cool in VERY
cold water (they should be cooked
a little but still be crunchy). When
corn is cooled enough to handle, trim
end of corn so it stands easily and,
using a utility knife, cut kernels off
sides of corn cob. Chop carrots; place
all ingredients in large bowl & mix
well. Chill salad before serving.
Serves 4-6

(recipe: palatablepastime.com)
———————————
Easy Sticky Chicken

3-5 lb. bone-in/skin on chicken
1 C. ketchup
1 C. honey
1 C. brown sugar
1/2 C. soy sauce
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Mix ketchup, honey, brown sugar,
soy sauce & garlic powder in a
sauce pot & bring to boil over
medium heat, stirring constantly.
Arrange chicken pieces in a 9 X 13″
baking dish & pour sauce over it.
Turn chicken to coat thoroughly
& bake 45 minutes, turning
chicken at end of 45 minutes &
baking 30 minutes more.

(recipe: 77recipes.com)
———————————
Skinny Greek Salad

1 bag romaine lettuce (about
6 C.)
1 large cucumber, peeled/chopped
(about 2 1/2 C.)
3 medium tomatoes, chopped (about
2 1/2 C. or cherry tomatoes, chopped)
1 medium red onion, chopped (1 C.)
16 Kalamata olives, sliced in half
1/2 C. feta cheese, crumbled

Dressing:
3/4 C. light Caesar vinaigrette or
light balsamic salad dressing
3/4 tsp. dried oregano

1/3 C. feta cheese

In large bowl add all salad ingredients
except feta cheese – refrigerate until
ready to serve. In small bowl add
dressing ingredients – whisk to blend
well & refrigerate until ready to toss.
To serve, toss salad with dressing &
divide on 4 plates. Top each with
2 T. feta cheese (if you’re serving
buffet style, add feta to salad just
before tossing). Serves 4

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

Zucchini Fritters

1 1/2 lb. zucchini, grated
1 tsp. salt
1/4 C. flour
1/4 C. crumbled feta cheese
2 cloves garlic, minced
1 large egg, beaten
salt/pepper, to taste
2 T. olive oil
2 T. minced fresh dill

sour cream, plain yogurt – suggested
toppings

Place grated zucchini in a colander
or strainer over the sink. Add 1 tsp.
salt & gently mix. Let stand 10 minutes;
drain using a cloth or paper towels (to
remove most of moisture from zucchini).
In large bowl combine zucchini, flour,
feta, dill, garlic & egg – season with salt/
pepper. Heat oil in large skillet over
medium-high heat. Once oil is warm,
scoop a tablespoon of mixture for each
fritter into the oil. Flatten scoops using
a spatula & cook until underside is golden-
brown, about 2 minutes. Flip over & cook
on other side 1-2 minutes. Serve with sour
cream, plain yogurt or plain. Serves 4

(recipe: 12tomatoes.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)
——————————–

Taco Casserole

1/2 lb. ground beef
1 large onion, finely chopped
2 T. minced fresh garlic
1 bell pepper, chopped
seasoning salt
black pepper (can use cayenne, if
desired)
1 C. water
2 tsp. dried chili pepper flakes
1 bottle taco sauce
2 (4 oz, ea) cans diced green chiles
1 (14 oz) jar sliced ripe olives,
drained/divided
1 (1 1/4 oz) pkg. dry taco seasoning
mix (you can use 2 pkgs. if desired)
1 (4 1/2 oz) pkg. taco shells, broken
into pieces
4 C. shredded Cheddar cheese, divided
1 large tomato, chopped
3 sliced green onions

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
Cook ground beef, onion, bell pepper,
chili flakes & garlic until beef is no
longer pink; drain then season with
seasoning salt/black pepper. Stir in
water, taco sauce, green chiles, half
of olives & taco seasoning mix. Cook
on Low heat 6-8 minutes. Layer half
of broken shells in prepared dish.
Cover with half meat sauce; sprinkle
with 2 C. cheese – repeat with
remaining broken shells, meat sauce &
top with remaining cheese*. Bake
20 minutes until bubbly & cheese is
melted. After baking, sprinkle top with
remaining olives, tomatoes & green onions.

*You can add cheese last 10 minutes of
baking time to prevent cheese from getting
hard.

(recipe: americantimesfood.com)
——————————————–
Summer Blueberrie “Slump”
(like a cobbler)

Filling:
4 C. fresh or frozen blueberries
1/2 C. sugar
1/3 C. water
2 tsp. fresh lemon juice
1 tsp. lemon zest
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1 1/2 C. flour
2/3 C. milk
3 T. sugar
3 T. butter
2 tsp. baking powder
1/2 tsp. salt

vanilla ice cream or whipped
cream – garnish, optional

In large bowl whisk flour, sugar,
baking powder & salt; stir in
milk until a shaggy dough forms –
do not over mix. Cut in butter
utnil mixture is fully incorporated.
In large saucepan or skillet over
medium-high heat, stir together
blueberries with sugar, water, lemon
juice & zest, cinnamon & nutmeg –
bring to boil. Stir in vanilla & cook
another 1-2 minutes. Break off
pieces of dough & drop them
(carefully) onto blueberry mixture.
Repeat until dough covers most
of blueberries then cover & reduce
heat to Low. Cook 27 minutes until
biscuits are cooked through. (make
sure not to uncover biscuits as
they’re cooking as this will allow
steam to escape & they won’t
rise or cook properly).
Uncover & serve hot with whipped
cream or vanilla ice cream.

(recipe: americantimesfood.com)
========================

Our weather is typical July for
Michigan-in the 80’s & sunny with
a slight breeze; today it’s 86 with
a 40% chance of thunderstorms
later & tomorrow. Rain is good;
we need it for the people who
grow gardens.

I’ve noticed that the day after
the Fourth of July our gas prices
skyrocketed from $2.26/9 to
$2.49/9 – that was a surprise!
At least they let the people who
had to travel enjoy some lower
prices, right?

Hope your week is turning out
the way you like!

Hugs;

Pammie

 

 

Happy Thursday!

Not much going on around here – babysitting today: older grandson (11) will be dropped off here from 8 a.m. – 12:45 p.m. then he & I will go to his house to ‘child/babywatch’ both boys until around 4:30 – for me, that’s a kind of EASY day!

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

Vanilla Cream Fruit Tart

3/4 C. butter, softened
1/2 C. powdered sugar
1 1/2 C. flour
1 (10 – 12 oz) pkg. white
baking chips, melted/cooled
1/4 C. heavy whipping cream
1 (8 oz) pkg. cream cheese,
softened
1/2 C. pineapple juice
1/4 C. granulated sugar
1 T. cornstarch
1/2 tsp. lemon juice
1 1/2 – 2 C. fresh strawberries,
hulled/sliced
1 C. fresh blueberries
1 C. fresh raspberries

Preheat oven 300 degrees F.
Cream butter & powdered sugar
until light & fluffy. Beat in flour
(mixture will be crumbly). Pat
into greased 12 inch pizza pan &
bake 25-28 minutes until lightly
browned; cool. Beat melted chips &
cream until smooth. Beat in cream
cheese until smooth & spread over
crust. Refrigerate 30 minutes. In
small saucepan combine pineapple
juice, gran. sugar, cornstarch &
lemon juice – bring to boil over
medium heat. Cook & stir until
thickened, about 2 minutes – cool.
Arrange berries over cream cheese
layer on crust; brush top with
pineapple mixture & refrigerate
1 hour before cutting & serving.
Serves 12

(recipe: tasteofhome.com)
——————————

Crunchy Asian Broccoli
Coleslaw

1/2 C. zesty Italian salad dressing
2 (3 oz, ea) pkgs. ramen noodle soup
mix, any flavor
2 (12 oz, ea) pkgs. broccoli slaw
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 C. sliced almonds, toasted

Mix dressing with seasoning packet
from 1 soup mix pkg (discard remaining
seasoning packet or reserve for another
use). Break noodles apart & place in
large bowl. Add slaw, onions, sunflower
kernels & nuts; mix lightly. Add dressing
mixture & mix lightly. Serves 9 (1 C. each)

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

Tomato/Onion Phyllo Pizza

5 T. butter, melted
14 sheets phyllo dough (14 X 9″)
7 T. grated Parmesan cheese, divided
1 C. shredded mozzarella cheese
1 C. thinly sliced onion
1 lb. plum tomatoes, sliced
1 1/2 tsp. minced fresh oregano
(or 1/2 tsp. dried)
1 tsp. minced fresh thyme (or
1/4 tsp. dried)
salt/pepper, to taste

Preheat oven 375 degrees F.
Brush a 15 X 10 X 1″ baking sheet
with some of the melted butter.
Unroll phyllo dough & cut stack
into a 10 1/2 X 9 inch rectangle;
discard scraps. Line bottom of
prepared pan with 2 sheets phyllo
(sheets will overlap slightly). Brush
with butter & sprinkle with 1 T. Parm.
cheese – repeat layers 5 times (keep
dough covered with plastic wrap
& a damp towel until ready to use
to prevent from drying out). Top
with layers of remaining phyllo
dough; brush with remaining
butter. Sprinkle with mozz. cheese.
Arrange onion slices & tomatoes over
cheese & sprinkle with oregano,
thyme, salt/pepper & remaining
Parm. cheese. Bake 20-25 minutes
until edges are golden brown.
Makes 28 slices.

(recipe: tasteofhome.com)
——————————

Crockpot Sesame Chicken

3-4 boneless skinless chicken breasts
salt/pepper
1 C. honey
1/2 C. soy sauce
1/2 C. diced onion
1/4 C. ketchup
2 T. olive oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
2 tsp. cornstarch dissolves in 3 T. water
sesame seeds

Season chicken lightly with salt/pepper &
place in crockpot. In a bowl combine honey,
soy sauce, onion, ketchup, oil, garlic & pepper
flakes – stir & pour over chicken. Cover & cook
on Low 4 hours or High 2 hours just until
chicken is cooked through. Remove chicken
from crockpot using a slotted spoon. Dissolve
2 tsp. cornstarch with 3 T. water & pour into
crockpot sauce; stir to combine. Cover & cook
sauce on High 10 minutes until sauce has
thickened. Shred chicken using 2 forks & return
to pot – toss with sauce before serving. Sprinkle
servings with sesame seeds.

(recipe: familyfreshmeals.com)
————————————-
(this is what I’m making for dinner
tonight!)

20-Minute Tortellini Bake

4 C. tortellini (can be frozen or
refrigerated)
1 1/2 C. spaghetti sauce
1 to 1 1/2 C. shredded mozzarella
cheese
2-3 T. grated Parmesan cheese
parsley, garnish (optional)

Preheat oven 350 degrees F.
Cook tortellini accordg. to pkg.
directions, 8-10 minutes. Drain &
toss with desired amount of
spaghetti sauce. Spray 1 1/2 qt.
baking dish with nonstick spray
& pour tortellini into dish.
Top with both cheeses. Bake
8-10 minutes. During last
couple of minutes turn on broiler
& broil top so cheeses get slightly
browned. Sprinkle with parsley,
if desired & serve. Serves 4

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

3-Bean Macaroni Salad

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

Cook macaroni in large saucepan
accordg. to pkg. directions, omit
salt & adding green beans to boiling
water last 2 minutes; drain. Rinse
with cold water; drain again. Place
macaroni mixture into large bowl.
Add remaining beans, peppers &
onions – mix lightly. Mix remaining
ingredients until blended & add to
salad – toss to coat.
Makes 16 servings (1/2 C. each)

(recipe: kraftrecipes.com)
—————————–

BLT Dip

1 1/2 lb. bacon, cooked/drained/
crumbled/divided
2 C. shredded mozzarella cheese
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sour cream
1/4 C. mayonnaise
1 C. Cheddar cheese, shredded
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1 T. mustard
2 C. chopped/seeded tomatoes
1 1/2 C. shredded iceberg lettuce
salt/pepper, to taste

toasted bread rounds, crackers
or pita chips for serving

Preheat oven 350 degrees F.
Spray 1 1/2 quart baking dish
with nonstick spray. Set aside
3/4 C. cooked/crumbled bacon.
In large bowl combine remaining
bacon, cream cheese, shredded
cheeses, sour cream, mayonnaise,
Ital. seasoning, garlic powder, salt/
pepper, mustard. Spoon mixture
into prepared dish. Bake 25-30
minutes until hot & bubbly. Sprinkle
chopped tomatoes, remaining 3/4
C. bacon & lettuce over hot dip.
Serve immediately with suggested
bread rounds/crackers/pita chips.

(recipe: simple recipes – Facebook)
——————————-

Strawberry Banana Frozen Yogurt Bars

10 1/2 graham crackers
3/4 C. frozen strawberries
1/2 C. banana, chopped
1 C. plain Greek yogurt
1 heaping Cup Cool Whip, thawed
1 tsp. vanilla

Line 9″ square baking pan with foil. Be
sure ends of foil extend up & over sides
of pah. Arrange half of graham cracker
pieces into 3 rows of 7 pieces each along
bottom of pan. Place strawberries in a
blender & pulse; add banana & blend.
Spoon fruit into a medium bowl; stir in
Cool Whip, yogurt & vanilla. Spread over
graham pieces in pan & top with remaining
graham pieces, placing them over bottom
layer. Freeze 4 hours. Lift dessert from pan
& let stand 5 minutes then cut between
graham crackers into 21 bars.

(recipe: yummly.co.)

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

Our weather has been rather ‘early’
Summer – in the mid 70’s, cloudy
with scattered rain. Hey, we’re not
‘roasting’ so I guess that’s OK – don’t
have to run the air conditioning with
it like this.

Gas prices have dropped, again, to
$2.29/9 so I’m happy (total fill up
yesterday – yay!).

Hope you’re having a GREAT week,
so far!

Hugs;

Pammie

Getting Ready!

Tomorrow is LOG CABIN DAY and this is what I’ll look like

It’s a fun-filled day – lots to see & do; it is a celebration of our state’s Log Cabin celebration. Every year the Waterford Historical Society puts on this event (this will be my ninth year participating. Our group gets together to demonstrate old-fashioned crafts: knitting, crochet (and along with us is my friend Tracy who spins). This year they’ve cut down our days from 2 to one, and cut the time from 9 – 5 to 10 – 4 p.m. so it will be a VERY fast day for me. There is SO much to see: a local alpaca farm brings out 2 of their alpacas (they have them in a small pen & you can pet them), there’s a small steam locamotive train on raised tressels (it’s about shoulder height), wood carvers, lace (tatting) makers, lots of food & music plus touring the antique buildings (AND a white elephant sale!). It’s a great family event.

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

Fresh Strawberry Muffins

2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt (or 1/4 tsp
sea salt)
1/2 C. unsalted butter, cut into
chunks
2/3 C. sugar
finely grated zest & juice of
1 large lemon
2 large eggs
1 tsp. vanilla
1 C. sour cream
12 oz. fresh strawberries, hulled/
diced
coarse sugar (such as tubinado,
for sprinkling – optional)

Preheat oven 400 degrees F.
Spray two 24-cup mini muffin
pans generously with nonstick
spray or line with paper liners.
In a bowl sift flour, baking powder,
baking soda & salt. In bowl of a
elec. mixer fitted with paddle
attachment, beat butter, sugar &
lemon zest on medium-high speed
until fluffy, about 1 minute. Beat
in eggs, one at a time, then vanilla
until well combined, scraping
down sides of bowl using a rubber
spatula. Add sour cream & lemon
juice; beat on Low speed. Add dry
ingredients & beat on Low speed
just until evenly moistened. Gently
stir in strawberries on Low speed.
Batter will be super thick.Pour
batter into prepared pans.
Bake 15-20 minutes. Remove
from oven & sprinkle tops with
coarse sugar, if using. Makes 24
muffins

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

Mexican Corn on the Cob
(grill & crockpot recipe)

4 ears sweet corn
2 T. butter
1/2 tsp. chili powder
1/4 C. fresh grated Parmesan cheese
1 tsp. lime juice
1 T. Sriracha
1 T. fresh chopped cilantro

Clean ears of corn & place on
large piece of foil. Add 2 T. butter
& sprinkle evenly with chili powder.
Wrap tightly & place on grill preheated
to 450 degrees F..
Cook 20-25 minutes until crisp-tender.
Remove & unwrap corn; sprinkle with
cheese, a squeeze of fresh lime juice
& a drizzle of Sriracha. Garnish with
chopped cilantro. Serves 4

Crockpot Recipe:
Place foil-wrapped corn in crockpot.
Cook on High 2 hours or Low 4 hours.
Finish with recipe – unwrap/garnish,
etc.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini
1/4 C. marinara sauce
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 C. diced red bell pepper
2 Roma tomatoes, diced
14 oz. Italian sausage, casings
removed
1/2 C. shredded mozzarella
2 T. grated Parmesan cheese
salt/pepper, to taste

Bring large pot of water to boil.
Preheat oven 400 degrees F.
Cut zucchini in half lengthwise &
scoop out flesh using a spoon so
that each zucchini ‘boat’ is about
1/4 inch thick. Place zucchini
halves in boiling water & cook 1
minute-remove from water. Lightly
spray 9 X 13″ baking dish with
nonstick spray & add marinara sauce
to bottom of pan – spread out evenly.
In large saute pan brown sausage,
breaking up into small pieces while
cooking – brown thoroughly & remove
from pan. Add oil to pan & cook onion,
garlic & bell pepper on medium-low
2-3 minutes. Add sausage back to pan
& salt/pepper – cook another 2-3 minutes.
Spoon sausage mixture into zucchini
boats (each should hold about 1/3 C.).
Top with a sprinkle of tomatoes, 1 T.
mozzarella & sprinkling of Parm. cheese.
Place in prepared dish, cover with foil &
bake 35 minutes until cheese melts.
Makes 8 ‘boats’

(recipe: 12tomatoes.com)
—————————————

Hot Jezebel Dip/Sauce

1 (18 oz) jar apricot preserves
1 (8 oz) pkg. cream cheese,
softened
1 T. Dijon mustard
2-3 T. horseradish
fresh cracked black pepper,
to taste

crackers or pita chips for dipping

In bowl whisk together preserves,
mustard, horseradish & pepper –
add more horseradish/pepper, to
taste.
OPTIONAL: chill overnight OR serve
immediately poured over top of
cream cheese block. Serve with
pita chips or crackers. Serves 8-10

Optional: Pour into mason jars
& store, refrigerated, until ready
to serve.

(recipe: 12tomatoes.com)
——————————-

Creamy Tortellini Mac & Cheese

1 (20 oz) bag frozen cheese
tortellini
1 (16 oz) block Velveeta cheese,
cubed
6-8 slices bacon, cooked/crumbled
1 C. finely chopped yellow onion
2/3 C. heavy cream
3 T. unsalted butter
1/4 tsp. nutmeg
kosher salt, to taste
ground black pepper, to taste
olive oil, as needed
Parmesan cheese, grated, as needed

Heat 2 T. olive oil in large saucepan
over Low heat; cook onions, stirring
frequently, until caramelized, 10-15
minutes – season with salt/pepper.
While onions are cooking bring large
pot of salted water to boil & cook
tortellini accordg. to pkg. directions
for al dente. Drain, reserving 1/4 C.
cooking water. Return pasta to pot
over medium-low heat. Gently stir
in Velveeta, heavy cream & butter;
season generously with salt/pepper
& add nutmeg. Fold in cooked onions
& sprinkle in 1/2 crumbled bacon.
Transfer to serving bowls & serve hot,
garnished with Parmesan cheese.
Serves 6

(recipe: 12tomatoes.com)
—————————–

30 Minute Chicken Cordon Bleu
Casserole

1 (12 oz) pkg. bowtie pasta
1 C. chicken broth
2 C. Half & Half
2 cans cream of chicken soup
1 tsp. Dijon mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked/cubed chicken
2 C. cooked/chopped ham
1-2 C. shredded Swiss cheese
1 C. Italian Panko bread crumbs

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Cook pasta
accordg. to pkg. directions. Mix
chicken broth, Half & Half, soups,
mustard, onion powder, salt/pepper
in large skillet – simmer 4-5 minutes.
Add sour cream, chicken, ham &
cooked pasta – toss to combine well.
Pour mixture into prepared dish.
Sprinkle top with Swiss cheese &
bread crumbs. Bake 20 minutes.

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

Crockpot Nutella Brownie Pudding

3 eggs
1 C. + 3 T. granulated sugar
1 tsp. vanilla
1/2 C. cocoa powder
1/3 C. flour
1/4 tsp. salt
10 T. unsalted butter, melted
1/4 C. Nutella

vanilla ice cream

Find an oven-safe casserole dish that
fits inside your crockpot – spray the
insides with nonstick spray. Fill bottom
of crockpot with about 2 inches of water.
In bowl beat eggs & sugar on medium
speed 5-7 minutes until very thick &
light yellow in color. Make sure to mix
for full 5 minutes (it’s essential for
texture of this dessert). Add vanilla,
cocoa, flour & salt – mix on Low speed
just until combined. With mixer on Low
speed, carefully add melted butter &
Nutella – mix just until combined, using
a spatula to scrape sides of bowl – pour
batter into prepared dish & place dish
in bottom of crockpot. (the water
should go about halfway up the sides
of the dish). Place 2 layers of thick
paper towels over the top of the
crockpot & secure them by placing
crockpot lid on top. Cook on High
2-3 hours (at 2 hours it will be more
melty; at 3 hours it will still be moist
but totally cooked through – you
choose which you prefer). Unplug
crockpot & let stand 10 minutes.
Scoop mixture into serving bowls &
top with a scoop of vanilla ice cream.
Makes 6 servings

(recipe: 365daysofcrockpot.com)

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

Today I went out with full intention of purchasing gas
for my car at (what I thought) was $2.16/9 – big
surprise – it’s now $2.39/9 (again). Husband thinks
I’m a little nuts worrying about a few cents per
gallon, but HEY! Every little bit counts!

Weather-wise we’ve had a few showers & thunder; it’s
supposed to rain a little tomorrow (hope not). The good
thing is: our group is under a pavilion which helps – except
if it blows & rains – no big deal.

I’m pretty well ‘set’ for things I have to take with me
tomorrow – just need to do some ironing of my
costume and I should be ‘good to go’.

Hope you have a GREAT day!

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!

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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)
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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)
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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)
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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

Out ‘Shoppin’! (or – subtitle: I LOVE A GOOD BARGAIN!)

Today found me out & about – first trip was to the Salvation Army looking for a chest of drawers for middle son. Didn’t find one BUT found two very nice long ‘church’ skirts ( 99 cents each!), some yarn (of course) and three very lovely hand knit baby blankets (each around $3.99). I have learned to search for these (if they’re a good price and in almost new condition) – they get added to the many blankets & items we donate to the Detroit Veteran’s Baby Shower in September. For $3.99 I couldn’t MAKE one so these were a really good find. Next was WalMart (no, I don’t shop there often but when I do…look out!). Best deal? a VERY large black forest ham/Swiss cheese/lettuce sub sandwich for $3.29! Why so low a price? It was made yesterday – normal price: $4.99! It was large enough for me to have a quarter of it and husband had the rest – VERY big lunch and very reasonable, too!

Tomorrow night is my special needs group’s last Gym Night until Fall – we’re doing Bingo. Our kids love this as we have small prizes for winning (and, of course, enough for everyone to win at least one thing). Some of the other leaders have already found some nice small items so it was my turn. Let me tell ya – trying to find something small & reasonably price for a GUY is not easy! I ended up buying four key chains that have foam ‘floats’ on them (in case you drop them in the water when boating or swimming) – weird, I know – but I was desperate! Bought 2 big boxes of the ‘theater candy’ (99 cents each) – I kind of gave up. I’m pretty sure there will also be individual bags of chips as prizes, so we’ll be ‘good’.

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

Chocolate Caramel Poke Cake

1 box chocolate cake mix
3 eggs
1 1/3 C. milk
1/2 C. (1 stick) butter, melted
2 C. chocolate chips
1 C. caramel sauce
1/2 C. (from a can of vanilla
prepared frosting)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In bowl beat dry
cake mix, milk, eggs & melted
butter until fully combined & smooth;
pour batter into prepared dish.
Sprinkle top of batter with chocolate
chips & press them down slightly.
Bake 30-35 minutes until a toothpick
inserted into cake comes out clean.
Let cake cool 30 minutes.
Spray  long fork tines with nonstick
spray: using fork, poke holes all over
top of cake. Pour caramel sauce on
top. Let cake stand 1 hour to allow
caramel to soak into cake. Microwave
prepared frosting about 15-30 seconds
until it is thinned out & easy to drizzle.
Drizzle frosting on top of cake before
serving. Serves 12-15
Store leftovers, covered, in refrigerator

(recipe: ourtableforseven.com)
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Bacon/Cheeseburger Casserole

1 uncooked pie crust
1 lb. ground beef
1 onion, chopped
5 slices bacon, chopped
1/3 C. panko bread crumbs
1 tsp. yellow mustard
3 T. BBQ sauce
1 T. ketchup
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
2 C. shredded Cheddar cheese
1 egg
1/4 C. milk

Preheat oven 400 degrees F.
Brown ground beef, onion & bacon
until no pink remains; drain well.
Remove from heat & stir in bread
crumbs, mustard, BBQ sauce, ketchup,
Worc. sauce & pepper – place mixture
into pie crust. In small bowl combine
cheese, milk & egg – spread over
meat mixture. Cover edges of pie
crust with foil (or a pie shield) to
prevent over browning of crust edges.
Bake 15 minutes, remove foil & bake
an additional 15 minutes.

NOTE: you can also add diced pickles
to the dish, omit them or serve them
on the side.

(recipe: tasteerecipe.com)
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Greek Pasta Salad

1 (12 – 16 oz) box curly pasta
(radiatore or ruffles)
1 (10 oz) bag fresh spinach,
rinsed/drained/coarsely chopped
1/2 lb. (8 oz) feta cheese, crumbled
1 pint cherry tomatoes, sliced in half
1/2 C. pitted Kalamata olives, drained
1 C. bottled Greek salad dressing
1/4 tsp. salt
1/4 tsp. black pepper

Cook pasta accordg. to pkg. directions;
drain, rinse & drain again. In large bowl
combine remaining ingredients; add
pasta & toss gently until evenly coated.
Serve or refrigerate until ready to
serve. Serves 8

(recipe: mrfood.com)
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Hawaiian Party Salad

8 oz. elbow macaroni, cooked/
rinsed in cold water
1 (20 oz) can pineapple chunks,
drained (reserve 1/4 C. juice)
2 C. cooked/cubed ham
1/2 C. shredded carrot
2 green onions, thinly sliced
1/2 C. mayonnaise
1/4 C. sour cream
1 T. apple cider vinegar
1 T. sugar
1/2 tsp. salt

In large bowl combine cooked
macaroni, pineapple chunks, ham,
carrots & onions. In small bowl
whisk reserved juice, mayonnaise,
sour cream, vinegar, sugar & salt –
pour over pasta mixture & mix
until evenly coated. Serve or chill
until ready to serve. Serves 6

(recipe: mrfood.com)
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Crockpot Green Beans

4 (14.5 oz, ea) cans green beans,
rinsed/drained
8 slices thick-cut bacon, cooked/
crumbled (reserve 2 T. drippings)
1/2 yellow onion, finely chopped
1/2 C. ketchup
1/3 C. brown sugar, packed
1/3 C. BBQ sauce
1/4 C. honey
1 T. Worcestershire sauce
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
kosher salt/black pepper, to taste

In large bowl combine ketchup, brown
sugar, BBQ sauce, honey. Wors. sauce &
cayenne until combined – season with
salt/pepper. Heat 2 T. reserved
bacon drippings in large pan or skillet
over medium-high heat. Saute onions
until softened & translucent – season
with salt/pepper & red pepper flakes –
remove from heat. Spray crockpot
insides with nonstick spray; place green beans
& onions (including remaining bacon
grease) in crockpot. Pour BBQ/ketchup
mixture over beans. Mix together then
top with crumbled bacon. Cover & cook
on High 2-3 hours or Low 4-5 hours.
Serves 6-8

(recipe: 12tomatoes.com)
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Sweet Honey-Mustard Chicken
(crockpot & freezer meal)

4 chicken breasts (or 10-12 thighs)
1 large onion, diced
4 cloves garlic, minced
1 C. Dijon mustard
1 1/2 C. honey
1/4 C. (4 T.) butter
2 sprigs fresh rosemary
salt/pepper, to taste

Crockpot:
Spray insides of crockpot with nonstick
spray. Place all ingredients in crockpot.
Cover & cook on High 3-4 hours or
5-6 on Low. Remove rosemary sprigs
(discard) & shred chicken. Place chicken
back in crockpot – stir.
Serve over buttered rice, mashed
potatoes or noodles.

Freezer Meal:
Combine all ingredients & place in
freezer ziplock bag; label & freeze flat.
The day before you plan to cook, place
in fridge to thaw overnight. Next day
follow above directions for crockpot
cooking.

(recipe: auntbeesrecipes.com)
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Simple Caesar Salad for a Crowd

2 bags romaine lettuce
2 bunches green onions, sliced
1 C. shredded Parmesan cheese
1/2 bottle (good quality) Caesar
salad dressing
(toasted croutons, if desired)

Place both bags lettuce in large
salad bowl. Scatter sliced green
onions on top & sprinkle Parm.
cheese on top – toss well.
Drizzle salad dressing, a little
at a time, over mixture & toss
well as you add dressing.
Sprinkle a little more Parm.
cheese on top (& add croutons,
if using).

(recipe: lifeinmyemptynest.blogspot)
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Triple Chocolate Punch Bowl Cake


Cake:
1 1/2 C. hot brewed coffee
4 oz. semi-sweet chocolate
(finely chopped – or use chips)
3 large eggs
3/4 C. vegetable oil
1 1/2 C. buttermilk*
3/4 tsp. vanilla
3 c. granulated sugar
2 1/2 C. flour
1 1/2 C. cocoa powder (regular,
not Dutch)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 tsp. salt

Pudding:
2 (3.4 oz, ea) boxes instant
chocolate pudding mix
3 C. milk
1 C. cream

Whipped Cream topping:
2 C. heavy whipping cream
6-8 T. powdered sugar
1 tsp. vanilla
(fresh berries – optional)

CAKE:
Preheat oven 300 degrees F.
Place chocolate in heat-proof bowl;
pour hot coffee over chocolate & let
stand, stirring occasionally, until
chocolate is melted. Beat eggs (using
elec. mixer) until thick & lemon-colored.
Slowly add oil to eggs, then slowly add
buttermilk – then vanilla. Add chocolate
mixture slowly & beat until well combined.
In another bowl, sift sugar, flour, cocoa, soda,
powder & salt – add gradually to liquids &
beat on medium speed just until combined.
Spray 8 or 9″ baking pans with nonstick spray.
Pour batter into pans & bake 40-60 minutes
(until center is set – do not overbake).

PUDDING:
Place pudding mix, milk & cream in large bowl
& whisk until mix is totally dissolved, 2-3
minutes. Chill until ready to assemble cake.

WHIPPED CREAM:
Place all ingredients in stand mixer with
attachment & beat until firm peaks form.
(NOTE: the amount of powdered sugar just
depends on personal preference)
——————-
TO ASSEMBLE:
Break up baked cake into bite-sized pieces.
Place about 1/3 of cake in bottom of large
punch bowl or trifle bowl. Add 1/3 of pudding
(in even layer) then 1/3 of whipped cream (evenly).
Repeat these steps 2 times, ending with whipped
cream. Top with fresh berries, if desired.
Refrigerate until ready to serve. Serves 16

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 2-Cup measuring cup. Pour in enough
milk to read 1 1/2 Cups. Stir then let
set 5 minutes – now you have 1 1/2 C.
buttermilk!

(recipe: neighborfoodblog.com)

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

My ‘car saga’ yesterday worked out, finally –
they were able to finish all the work by 4:45 p.m.;
by then my husband was home & could drive me
back to the dealership. I was able to leave there &
make it to my special needs group a little early.

Thanks for your suggestions/ideas on
how to fix my car! You know me & my
ability to ‘pick up people’? While sitting
in the dealership waiting room a lady
came over & asked what I was knitting
so I explained about the charity baby
blankets. She mentioned she belongs
to a group in a nearby city that provides
clothing for needy families; the one thing
they don’t seem to be able to get is:
BABY HATS … you guessed it, she asked
for my business card and was interested
in whether I would be able to knit some
for their group. (You know me & a good
cause – guess I’ll be switching ‘gears’ for
awhile & knitting baby hats for them.
I think I’m not the only one knitting baby
hats for our local hospital so they can
be put on hold for awhile. Hey – IF I can
fill a need for a good cause – I’m there.

I’m truly grateful for air conditioning as the weather
has turned really hot (in the high 80’s/90’s).

Gas prices are now down to $2.26/9 – dropped
another 3 cents – YAY!

I’m sitting here enjoying my ‘off day’ from
babysitting & other appointments; feels
nice to know that I don’t have to GO anywhere
later on. Dinner is Enchiladas – easy & lasts
more than one meal – YAY!

Have a GREAT Day!

Hugs;

Pammie