Monday

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

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

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3-ingredient Chocolate Cherry Dump Cake

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

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

(recipe: bettycrocker.com)
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Easy Baked Taco Pie

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

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

(recipe: myfoodandfamily.com)
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Crockpot Red Beans & Sausage

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

Cooked rice

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

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

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

Grilled Shrimp

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

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

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

Chinese Chicken & Noodle Salad

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

Noodles:

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

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

(recipe: jamiecooksitup.net)
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Dill Pickle Dip

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

chopped pickles & dill for garnish

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

(recipe: dinneratthezoo.com)
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Mongolian Meatball Ramen

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

sesame seeds – garnish

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

(recipe: delish.com)
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Crockpot Scalloped Potatoes & Chicken

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

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

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

Nutella-stuffed Cookies
(read recipe for prep times)

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

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

(recipe: delish.com)

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Hope you have a great day!

Hugs;

Pammie

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Happy Friday!

It’s a beautiful sunny day – temps at 67 with a high expected of 72 degrees F. – I LIKE THAT! It’s been pretty rainy around here lately and my very nice weather today will turn to more rain tomorrow – oh well, it saves me trying to remember to water my flowering hanging basket!

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Best Peanut Butter Bars

1 C. butter (or marg.), melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 C. peanut butter
1 1/2 C. semisweet chocolate chips
4 T. peanut butter

In medium bowl mix butter, graham
cracker crumbs, powdered sugar &
1 C. peanut butter until well blended.
Press evenly into an ungreased 9 X 13″
baking dish. In a metal bowl over
simmering water (or in microwave in a
microwaveable container) melt chocolate
chips with 4 T. peanut butter, stirring
occasionally until smooth. Spread over
mixture in baking dish. Refrigerate at
least 1 hour before cutting into squares.

(recipe: 1krecipes.com)
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Cracker Barrel Meatloaf

2 eggs
2/3 C. milk
32 Ritz (or other butter) crackers,
crushed
1/2 C. chopped onion
4 oz. shredded sharp Cheddar cheese
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. ground beef (or ground turkey)

Topping:
1/2 C. ketchup
1/2 C. brown sugar
1 tsp. mustard

Preheat oven 350 degrees F.
In a bowl beat eggs; add milk &
crackers. Stir in onion & cheese;
mix well then mix in ground beef.
Shape into a loaf & place in a baking
pan you have sprayed with nonstick
cooking spray. Bake 30 minutes then
add topping:

In a bowl combine ketchup, brown
sugar & mustard; mix well & spread
half over meatloaf after 30 minutes
of baking. Return meatloaf to oven
for 10 minutes. Spoon rest of topping
over meatloaf & bake another 5-10
minutes. (Can place under broiler to
brown top a little – watch to not burn
the topping)

(recipe: 1krecipes.com)
——————————-

Roast Beef with Chive-Roasted
Potatoes
(a way to use up left-over cooked
beef roast)

2 lb. red potatoes, cut into 1″ cubes
2 T. olive oil
2 tsp. minced chives
3/4 tsp. salt, divided
2 medium onions, halved &
thinly sliced
1 lb. sliced fresh mushrooms
1/4 C. butter, cubed
1 clove garlic, minced
1 tsp. dried rosemary, crushed
1/4 tsp. black pepper
1/3 C. dry red wine or beef broth
2 C. cubed cooked roast beef
1 C. beef gravy

Preheat oven 425 degrees F.
Place potatoes in greased 15 X 10 X 1″
baking pan & drizzle with oil – sprinkle
with chives, 1/4 tsp. salt – toss to coat.
Bake, uncovered, 25-30 minutes,
stirring occasionally. In large skillet
saute onions & mushrooms in butter
until tender. Add garlic, rosemary, pepper
& remaining salt – cook 1 minute. Stir
in wine (or broth). Add beef & gravy –
heat through. Serve with potatoes.
Serves 6

(recipe: tasteofhome.com)
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Oven Baked Brown Rice

1 T. olive oil
1 T. butter
1 small onion, chopped very small
3 cloves garlic, minced
3 T. carrots, chopped very small
salt/pepper, to taste
1/2 tsp. dried parsley
1 1/2 C. brown rice
3 1/4 C. chicken broth

Preheat oven 375 degrees F.
Add oil & butter to a large skillet
over medium-high heat – allow to
melt & get hot. Add onion, garlic &
carrots – sprinkle with a bit of salt/pepper.
Cook & stir frequently until onions are
translucent. Spray a 2-3 qt. casserole dish
with nonstick cooking spray. Add rice,
sauteed veggies & broth into prepared
casserole dish; stir well & cover.* Bake
1 hr 10 minutes. Remove from oven & allow
to rest 5 minutes. Uncover, fluff rice with a
fork & serve. Serves 6-8

*If your dish doesn’t have a lid, cover
tightly with 2 layers of foil

(recipe: jamiecooksitup.net.)
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Green Chile Chicken Enchiladas

3 (10 oz, ea) cans red enchilada sauce,
warmed
4 1/2 C. shredded, cooked chicken
1 (4 oz) can chopped green chiles,
undrained
1 (8 oz) pkg. Kraft Cheddar & Asadero
Cheese for tacos, divided
1 c. sour cream, divided
16 (6 inch) corn tortillas, warmed

Preheat oven 375 degrees F.
In bottom of a 9 X 13″ baking pan
spread 1 C. enchi. sauce. Combine
chicken, chiles & 3/4 each cheese &
sour cream; spoon down centers of
tortillas & roll up. Place, seam sides
down, over sauce in pan & top with
remaining sauce. Cover with foil &
bake 20 minutes until heated through.
Sprinkle top with remaining cheese &
bake, uncovered, 5 minutes until
melted. Serve topped with remaining
sour cream. Serves 8

(recipe: kraftrecipes)
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Crockpot Sweet & Sour Bratwurst

8-10 bratwurst or other fresh
sausage links
1 large onion, sliced
1 (18 oz) bottle BBQ sauce
3 medium green bell peppers,
chopped
2 medium red bell peppers,
chopped
1 (16 oz) can chunk pineapple,
drained

Brown bratwurst over medium-high
heat in a skillet – cut browned sausages
into bite-sized pieces (if desired). Layer
sliced onion in bottom of crockpot; add
cooked sausage & BBQ sauce. Cover &
cook on Low 3-4 hours. Add peppers,
onion & pineapple chunks. Cover &
cook, stirring occasionally, until peppers
are tender, about 2-3 hours longer.
Serves 8

(recipe: thespruceeats.com)
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Watermelon/Cucumber Salad

1/2 red onion, thinly sliced
4 C. diced watermelon
1 cucumber – seeded/sliced
small handful thinly sliced fresh mint
chopped cashews
1/4 C. olive oil
juice of 1/2 lemon
salt
crumbled goat cheese

Place onion in cold water & soak. In a
large bowl toss watermelon, cucumber &
mint. Drain onion, squeeze dry & add to
bowl along with some chopped cashews.
Add olive oil & lemon juice – season with
salt & toss. Top salad with crumbled goat
cheese. Serves 4

(recipe: foodnetwork.com)
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Dad’s Cola Burgers
(grill)

1/2 C. crushed saltines (about 15
crackers
1/2 C. (nondiet) cola, divided
6 T. French salad dressing, divided
1 large egg
2 T. grated Parmesan cheese
1/2 tsp. salt, divided
1 1/2 lb. lean ground beef (90% lean)
6 hamburger buns, split
(Optional toppings: lettuce,
sliced tomatoes/sliced red onion

Heat grill to medium heat.
In large bowl combine cracker crumbs,
1/4 C. cola, 3 T. salad dressing, egg, Parm.
cheese & 1/4 tsp salt. Add beef & mix well.
Shape into 6 3/4 inch thick patties (mixture
will be moist). Sprinkle with remaining salt.
In another bowl combine remaining cola &
salad dressing.
Grill patties, covered, over medium heat 3
minutes per side. Brush with cola mixture &
grill, brushing & turning occasionally, until
a thermometer reads 160 degrees F., 3-4
minutes longer. Serve on buns with
toppings (your choice). Serves 6

(recipe: tasteofhome.com)
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Cool & Creamy Watermelon Pie

1 (3 oz) pkg. watermelon Jell-O
1/4 C. boiling water
1 (12 oz) tub Cool Whip, thawed
2 C. cubed, seeded watermelon
1 (9 inch) graham cracker pie crust

In large bowl dissolve Jell-O in boiling
water; cool to room temp. Whisk in
Cool Whip. Fold in watermelon & spoon
into crust. Refrigerate 2 hours until set.
Serves 6-8

(recipe: tasteofhome.com)

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Have a great day –

Hugs;

Pammie

Happy RAINY Monday!

It’s been raining today and the temperature has dropped to a chilly 62 degrees – overcast & no sunshine but that’s OK – sometimes we need a day like this to just stay home (in our jammies) and read or knit – or take a nap. All’s well here – finished two more pairs of baby booties and am sincerely HOPING to be able to hand them off to the lady in my group that transports them for us. We’re up to 86 pairs this delivery, bringing the grand total of pairs delivered since we first started in February to: 261! 

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Best Blueberry Pound Cake

1/2 C. butter, room temp.
3 eggs, room temp.
3 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
2 C. sugar
4 C. fresh blueberries
1 C. milk

Preheat oven 325 degrees F.
Spray a 10-inch tube (or Bundt) pan
with nonstick cooking spray. In large
bowl sift flour, baking powder & salt.
In very large bowl using elec. mixer (on
medium speed) beat butter & sugar
until well combined. Beat in eggs. Stir
blueberries into flour mixture. By hand,
stir blueberry mixture into butter mixture.
Stir in milk just until combined then spread
batter into prepared pan. Bake 60-75 minutes
until a wooden skewer inserted near center
comes out clean. Cool on wire rack 15 minutes.
Loosen cake from edge of pan using a narrow
metal spatula. Remove cake from pan; cool
completely on wire rack.

(recipe: 77kitchen.com)
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3-Cheese Potatoes
(grill)

6 large potatoes, sliced 1/4″ thick
2 medium onions, chopped
1/3 C. grated Parmesan cheese
1 C. shredded sharp Cheddar cheese,
divided
1 C. shredded mozzarella cheese, divided
1 lb. sliced bacon, cooked/crumbled
1/4 C. butter, cubed
1 T. minced chives
1-2 tsp. seasoned salt
1/2 tsp. black pepper

Heat grill to medium heat.
Cut two 18 inch squares of heavy-
duty aluminum foil – spray with
nonstick spray. Divide potatoes &
onions equally between squares. In
a bowl combined Parm. cheese & 3/4
C. each Cheddar & mozzarella – sprinkle
over potato mixture & top with bacon,
butter, chives, seasoned salt/black pepper.
Bring opposite ends of foil together over
filling & fold down several times. Fold
unsealed ends towards filling & crimp
tightly. Grill, covered, 35-40 minutes on
medium heat (or, until potatoes are
tender). Remove packets from grill;
open foil carefully & sprinkle with
remaining cheeses. Serves 6-8

(recipe: tasteofhome.com)
——————————-

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
6-8 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot with
nonstick cooking spray. In a bowl
mix flour, mustard, salt & garlic
powder. Lightly coat chops in
mixture – set remaining mixture
aside for later. Pour oil into a skillet
& brown chops over medium-high heat
on both sides. Mix broth with remaining
flour mixture & pour into crockpot. Place
browned chops in crockpot; cover & cook
on High 2 1/2 hours. Serves 6

(recipe: recipesthatcrock.com)
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Asian Chicken/Cabbage/Noodles
Salad

1 (3 oz) pkg. ramen noodle soup mix
1 (14 oz) pkg. coleslaw blend (cabbage
slaw mix)
2 C. shredded, cooked chicken breasts
4 green onions, diagonally sliced
1/3 C. cocktail peanuts
1/2 C. (Kraft) Lite Asian Toasted
Sesame Dressing
1 T. creamy peanut butter

Break noodles into small pieces in
large bowl. (discard seasoning
packet from noodles or reserve
for another use)
Add coleslaw blend,
chicken, onions & nuts; mix lightly.
Beat peanut butter & dressing with a
whisk until blended – add to salad;
mix lightly. Serves 4 (2 C. each)

(recipe: kraftrecipes.com)
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Amish Onion Patties

1 C. flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. black pepper
2 T. cornmeal (self-rising or regular)
2 1/2 C. chopped onions*
1 C. milk
1/2 C. cooking oil

Whisk flour, sugar, baking powder,
salt/pepper & cornmeal in large bowl.
Mix in chopped onions; pour in milk
& mix well with a spoon. Heat oil in
skillet & drop mixture by spoonfuls
into hot oil. Cook on one side until
brown; flip & cook on other side.
(Poster notes she uses a 1/4 C.
measuring cup full of batter for
each pattie.) You can add more oil
to skillet if needed. Makes 10-12
patties.

*Poster used 1 1/2 large white onions,
chopped

You can also add some garlic powder or
hot sauce – or any other seasonings
you like to the batter before frying.

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

Pasta/Bean Salad with Feta
Cheese

3 C. fusilli pasta, uncooked
1 (16 oz) can chickpeas (garbanzo beans),
drained/rinsed
3 tomatoes, seeded/cut into 1/4″ thick
wedges
1 English cucumber, chopped
3/4 C. (Kraft) Greek Vinaigrette dressing
1/2 C. sliced Kalamata olives
1 T. chopped fresh dill
1 (4 oz) pkg. crumbled feta cheese

Cook pasta in large saucepan accordg.
to pkg. directions (omitting salt) – drain.
Rinse pasta with cold water & drain well.
Place pasta in large bowl; add remaining
ingredients & mix lightly. Refrigerate
1 hour. Serves 12 (1 C. each)

(recipe: Kraftrecipes.com)
———————————

Crockpot Peach Cobbler

4 T. butter, melted
*1 1/4 C. pralined pecans*,
divided
1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
1/2 C. milk
1/2 tsp. vanilla
1/4 C. brown sugar
1 C. boiling water

For serving: whipped cream or
vanilla ice cream
=
Pour melted butter in bottom of
small or medium crockpot. Sprinkle
1 C. pecans evenly over butter. In
medium bowl mix flour, sugar, milk &
vanilla – stir to combine but do not
over mix. Scrape the batter out of the
bowl & spread evenly over pecans.
Sprinkle brown sugar over top of batter.
Pour boiling water over top -do not stir.
Cover & cook on High 2-3 hours. Top
cobbler with rest of pecans. Scoop
servings out & top with whipped cream
or vanilla ice cream. Serves 6

*Pralined Pecans: found at Kroger (Private
Selection brand) with other jarred nuts

(recipe: 365daysofcrockpot.com)
====================

Hope you have a nice, relaxing day!

Hugs;

Pammie

 

Today is World-Wide Knit-in-Public Day!

Not my most ‘fashionable’ photo but it will do – had to wear the baseball hat to keep the sun off my head (I burn very quickly). It was a LOVELY day – nice, sunny with a great breeze – temps. around 75-78 degrees! TEN ladies joined me at Panera Bread on the patio – it was a fun time. (I’m working on the multi-colored baby blanket)

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Strawberry Oat Crumb Bars

1 (15 oz) box yellow cake mix
2 1/2 C. quick-cooking oats
3/4 C. butter, melted
1 C. strawberry preserves
1 T. water

Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
parchment paper & spray with
nonstick cooking spray. Mix cake
mix & oats in a large bowl; add
melted butter – stir until crumbly.
Press half of crumbs into bottom
of pan. Combine strawberry preserves &
water in a small bowl – stir until
combined then carefully spread over
crumb crust. Sprinkle remaining
crumbs over top & press down
gently. Bake 18-23 minutes until
very lightly brown. Cut & eat
warm or cold. Makes 24 bars

(recipe: momontimeout.com)
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Ham, Cheese & Peach Tortellini Salad

1 lb. cheese tortellini, fresh or frozen
1 (16 oz.) bottle poppyseed dressing
1 (15 oz) can sliced peaches in juice
1 1/2 C. cooked ham, diced into
1″ cubes
1 (16 oz) block cheese, diced into
small chunks or cubes (your choice
of cheese)
2 C. chopped lettuce

Prepare tortellini accordg. to pkg.
directions -drain & rinse with cold
water just to cool slightly. In a bowl
or Mason jar, combine dressing with
4 T. of peach juice. Drain rest of juice
from peaches (if preferred, slice
peaches into thirds to make them
more bite-sized). Stir dressing well
(or, if using Mason jar, cover & shake
well). In large bowl combine cooked
tortellini, ham, cubed cheese & sliced
peaches – pour dressing over all &
gently stir. Stir in chopped lettuce &
gently stir. Serve immediately or cover
with plastic wrap & refrigerate. Serve
within 24 hours. Serves 10

(recipe: thecountrycook.net)
———————————

Pepperoni Pasta Salad

1 (16 oz) pkg. multicolored pasta
1 small can black olives
3 large carrots, peeled, cut into slices
1 green pepper, chopped
1/2 bunch green onions, chopped
2 tomatoes (or 1/2 C. sun-dried tomatoes),
chopped
3/4 C. pepperoni, sliced/cut into bite-sized
pieces
1/2 C. shredded Parmesan cheese
2 T. olive oil
1 T. garlic powder*
1 tsp. sugar
salt/pepper, to taste
1/2 bottle Zesty Italian salad dressing

Boil pasta, rinse in cool water & drain.
In large bowl add chopped veggies &
pepperoni & cooked pasta – mix well.
Refrigerate at least 1 hour. Just before
serving add Ital. salad dressing & toss
to coat. Serves 10

*Poster used: Johnny’s Garlic seasoning

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

Creamy Eggplant Parmesan Casserole

1/2 C. panko bread crumbs
1 C. shredded Parmesan cheese, divided
1 (1 1/2 lb) eggplant, cut into 1/4 inch thick
slices
4 oz. cream cheese
3/4 C. milk
3 cloves garlic, minced
6 T. chopped fresh basil, divided
16 slices mozzarella cheese
(Kraft Slim-cut)
1 large tomato, thinly sliced

Preheat oven 400 degrees F.
Cover 2 baking sheets with parchment
paper. In shallow dish combine panko
crumbs & 1/4 C. Parmesan. (Reserve
2 T. mixture for later use). Spray both
sides of 1 eggplant slice with nonstick
cooking spray. Dip slice in remaining
bread crumb mixture, turning to evenly
coat both sides of slice then place on
prepared baking sheet – repeat with
rest of egg plant slices. Bake 30 minutes
until eggplant is tender & golden brown,
turning after 15 minutes.

In medium microwaveable bowl, microwave
cream cheese on High 40 seconds. Gradually
whisk in milk until blended – stir in garlic &
1/4 C. basil. Spread 1/4 C. mixture on bottom
of a 9-inch pie plate sprayed with nonstick
cooking spray. Top with layers: 1/3 of eggplant,
4 cheese slices, 1/4 C. remaining Parm. &
1/3 C. remaining cream cheese sauce – repeat
layers twice. Top with tomatoes, remaining
cheese slices & reserved crumb mixture.
Bake 25 minutes until heated through.
Sprinkle top with remaining basil.
Serves 6

(recipe: kraftrecipes.com)
—————————-

Crockpot Honey Garlic Chops

6 pork chops
1 tsp. salt
1 tsp. black pepper
2 T. minced garlic
1 T. unsalted butter
1/3 C. honey
1/2 C. chicken broth
2 T. rice wine vinegar (or apple
cider vinegar)
2 T. cornstarch

Season chops with salt/pepper & garlic
powder – place in crockpot. Mix garlic,
honey, broth & vinegar in a small bowl
& pour over chops. Cover & cook on
Low 4-5 hours until fork-tender. Remove
chops from crockpot & place on a plate –
cover with foil to keep warm.
In small bowl stir cornstarch & 2 T. cooking
liquid from crockpot until well blended –
stir into sauce in crockpot – Cook on Low
3-5 minutes until thickened. Serve chops
with sauce poured over top. Serves 6

(recipe: eatingonadime.com)
———————————

Taco Burgers
(grill)

1 C. finely crushed corn chips
1 envelope taco seasoning mix
1 T. dried minced onion
1 large egg, lightly beaten
1 1/2 lb. ground beef
6 slices Cheddar cheese
6 sandwich buns, split
lettuce leaves
tomato slices
salsa (optional)

In large bowl combine corn chips,
taco seasoning (dry), onion & egg.
Crumble beef over mixture & mix well;
shape into 6 patties. Grill patties over
medium heat (covered) OR broil 4 inches
from heat 7-8 minutes on each side until
thermometer reads 160 degrees F. &
juices run clear. Top each burger with a
slice of cheese & cook until cheese melts.
Serve on buns with lettuce, tomato &
salsa, if desired. Makes 6

(recipe: tasteofhome.com)
——————

Garlic Bread Meatball Subs

12 meatballs, fully cooked (frozen &
cooked or your own recipe)
3 C. spaghetti sauce
shredded mozzarella cheese
1 large loaf French bread cut
in half, lengthwise
soft butter
garlic powder
paprika
=
Preheat oven 425 degrees F.
Line a flat rimmed baking sheet
with foil & lightly spray with nonstick
cooking spray. In saucepan, combine
cooked meatballs & spaghetti sauce –
cook until sauce is hot. Spread desired
amount of soft butter on both sides of
bread; sprinkle with garlic powder &
paprika: bake 5-8 minutes until brown.
Slice bread into individual sandwich-
sized pieces. Place meatballs on top of
bread then sprinkle with mozzarella
cheese.
At this point you can place sandwiches
under broiler to melt cheese or just
let cheese melt naturally on sandwich.
Serve with sauce.

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

Ro*Tel Queso Dip

1 (10 oz) can Ro*Tel Original Diced
tomatoes & green chilies, undrained*
1 (16 oz) pkg. Velveeta, cut into 1/2″
cubes
===
Dippers:
tortilla chips
crackers
cut up fresh vegetables
====
Combine Ro*tel & Velveeta in a medium
saucepan & cook over medium heat 5
minutes until cheese is melted completely
& mixture is blended, stirring frequently.
Makes 20 servings.

Microwave Version:
In a 1 1/2 qt. microwaveable dish
combine undrained Ro*Tel & Velveeta.
Cover & microwave on High 5 minutes
or just until Velveeta melts, stirring
after 3 minutes. Remove from microwave,
stir until mixture is blended.

To Double Recipe:

Microwave on High 8  minutes, stirring
after 5 minutes. Drain 1 can of tomatoes
if a thicker dip is preferred.

NOTE: You can make this into a Spicy
Sausage Queso dip by adding:
1/2 lb. mild country sausage, cooked/
drained

IF YOU LIKE IT SPICIER:
Can use Ro*Tel Hot Diced Tomatoes &
Green chilies AND Velveeta Jalapeno cheese

(recipe: readyseteat.com)
——————————–

Southern Peach Crumb Cake

Crumbs:
1 1/4 C. flour
1/3 C. light brown sugar, packed
1/3 C. granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 C. unsalted butter, melted

Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. fresh peaches – room temp, peeled/
cored/sliced (about 3 medium sliced into
10 slices each)
3/4 C. granulated sugar
1/2 C. unsalted butter, room temp.
2 large eggs
1 tsp. vanilla
1/3 C. sour cream
1/3 C. buttermilk

Vanilla Drizzle: (optional)
1/2 C. powdered sugar
1 T. Half & Half or milk
1/4 tsp. vanilla
=
Preheat oven 350 degrees F.
Crumbs:
In bowl whisk flour, brown sugar,
gran. sugar, cinnamon, ginger, nutmeg
& salt until well blended (break any
clumps of brown sugar up with
fingertips). Pour in melted butter &
use spatula to fold mixture until
evenly moistened.
Cake:
In large bowl whisk flour, baking powder,
baking soda & salt for 20 seconds. In
another bowl, using elec. mixer, whip
butter & gran. sugar until pale & fluffy.
Mix in eggs, one at a time, adding in
vanilla with second egg. In small bowl
whisk sour cream & buttermilk together.
Add 1/3 of flour mixture to butter/egg
mixture – mix just until combined then
pour 1/2 buttermilk mixture & mix just
until combined. Mix in another 1/3 of
flour mixture – mix just until combined,
then remaining 1/2 buttermilk mixture.
Mix in last 1/3 of flour & mix until nearly
combined, remove bowl & scrape/fold
batter until just combined. Spray a 9″
spring form pan with nonstick spray &
pour in batter, smoothing evenly. Top
with sliced peaches then sprinkle crumb
mixture evenly over top. Bake 50-55
minutes (it shouldn’t jiggle or sink when
touched – toothpick inserted in center
should come out clean). Cool on wire
rack.
Vanilla Drizzle:
Whisk together drizzle ingredients until
well blended then drizzle over warm cake.
Add more Half & Half or  milk to thin as
desired, or more powdered sugar to thicken
if needed. Makes about 12 slices

(recipe: cookingclassy.com)

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

My back is slowly getting better – am able to
walk upright again which makes me VERY happy!
Tonight’s dinner is Chicken Parmesan & Garlic
Butter Noodles – easypeasy & yummy.

Hope your day is going just exactly as you planned!

Hugs;

Pammie

Making the best of it –

It’s been a strange week so far: ended up babysitting for 8 hours Monday. Tuesday husband took my car into our dealership-we keep smelling antifreeze inside the car whenever we use the heat or air. There were other issues to be dealt with as well so husband left car & got a shuttle ride home (1/2 hour away). Wednesday came – had to skip Library knitting AND my special needs group – no car. I did, however, get something done I hadn’t really planned on – I cleaned my dollhouse! (I know that sounds strange but it was REALLY dusty!). I built it in 1982 to keep my mind busy while awaiting our adoption. My dear friend Mary asked me if I wanted to go with her to a miniature show and I did – I got ‘hooked’ on miniatures! The house took, altogether, almost a year to complete. Lots of tiny details – I had forgotten some of the things in it. We were really hoping to get a girl (and be able to pass it down to her when she was old enough). No girl – all boys so the house is still here. I had a LOT of fun collecting items, creating items (I bet you didn’t know there’s a market for teeny tiny crocheted table doilies!) I saw them being sold for something like $2.00 each and – being I’m a ‘dyed in the wool’ Scotswoman, I couldn’t tolerate spending that much so I made my own by bending the tip of a sewing pin and using sewing thread, crocheted my own. It’s things like that that were FUN for me. At one of the booths were clay sculptures of miniature animals – one was a cat lying on a shelf/step with it’s paw hanging over; they wanted $10 for it! OUTRAGEOUS! I went home & made my own out of Sculpy – made the whiskers out of sewing thread. (will post some photos in another blog)

Somewhere during my ‘forced days’ off I managed to pull a back muscle – not my ‘usual’ left side, but this time it’s the right! (Technically it’s called a Piraformus muscle located in your ‘bum’ – when it goes out I can’t stand up without a lot of pain.) It’s getting better but takes time. Not much can be done to help it – years ago I went to a chiropractor and he did lots of manipulations – VERY painful. Eventually the muscle relaxed and I was able to stand/walk normally. Being somewhat confined to a recliner is not much fun – read all three library books, did some word search puzzles, knit a bunch. On the ‘good’ side, I’ve lost 3 pounds! Come on, Muscle – HURRY UP and HEAL – I have ‘things’ to do!

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

Pineapple Dream Dessert

Crust:
2 1/2 C. graham cracker crumbs
(2 sleeves)
1/2 C. unsalted butter

Layers:
2 C. powdered sugar
1/2 C. unsalted butter, softened
(for filling)
4 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
drained well

Preheat oven 300 degrees F.
Place 1/2 C. butter in a microwaveable
container & melt – allow to cool. Combine
crumbs & butter in a bowl then press
2 C. of mixture firmly into a 9 X 9″ square
baking dish. Bake 8-10 minutes – cool on a
wire rack. In a bowl beat cream cheese & 1/2
C. butter until creamy using elec. mixer – turn
down speed to Low & add powdered sugar one-
cup-at-a-time until fully incorporated. Turn up
speed & beat well for 1 minute. Add a heaping
tablespoon drained/crushed pineapple to
mixture & stir in using a rubber spatula. Spread
cream cheese mixture then pineapple mixture
over crust. In a bowl fold remaining pineapple
into Cool Whip & spread on top of dessert. Sprinkle
remaining graham cracker crumb mixture on top.
Refrigerate at least 4 hours (preferably overnight).
Serves 12

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

Crockpot Scalloped Potatoes

1 C. sour cream
1 (10 3/4 oz) can cream of potato soup
1 T. Worcestershire sauce
2 lb. small red potatoes (about 8),
very thinly sliced*
1 1/2 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
1/2 tsp. paprika
3 T. chopped fresh chives

Spray insides of crockpot with nonstick
cooking spray.
In large bowl combine first 3 ingredients;
add potatoes & toss to coat evenly. Spoon
1/3 of mixture into crockpot & top with
half of the cheese. Repeat layers; cover with
remaining potato mixture. Cover & cook on
High 3 1/2 – 4 1/2 hours (or Low 7-8 hours).
Stir & sprinkle with paprika & chives.
Serves 12

*Place sliced potatoes in a bowl of cold water
until ready to cook to prevent them from
darkening. When thinly slicing a large amount
of potatoes, use a food processor or manual
slicer (mandoline) for even results.

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

Romaine/Cucumber Salad w/Yogurt
Dressing

Dressing:
2 T. lemon juice
1 T. champagne vinegar (poster
used Prosecco champagne vinegar)
1 1/2 T. sugar
1 tsp. fresh  minced garlic
1/2 C. whole milk Greek yogurt
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
5 T. extra virgin olive oil

Shredded Salad:
1 large head romaine
1 English cucumber, peeled
2 C. fresh baby arugula, coarsely
chopped
1 C. whole walnuts, divided
3 T. fresh dill, coarsely chopped
2 T. fresh mint, coarsely chopped
2 T. fresh flat leaf parsley, coarsely
chopped
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
pinch red pepper flakes

In small bowl mix lemon juice, vinegar,
sugar & garlic – let stand 10 minutes.
Whisk in yogurt, salt, pepper & oil.
Separate romaine leaves from core (discard
core & any discolored leaves). Rinse under
cold water & pat dry using paper towels.
Stack leaves. Using a long, sharp knife,
slice thin slices from stack – one end to the
other – place in large bowl & toss. Shred
cucumber using large holes of a box grater.
Place shredded cucumber on some paper
towels or a clean kitchen towel & squeeze
out as much water as you can – add to bowl
with romaine. Add arugula to bowl. Lightly
toast whole walnut pieces & set aside a few
for garnish. Add remaining to bowl with dill,
mint, parsley, salt/pepper & pepper flakes –
toss to combine.
When ready to serve: toss half of dressing
with lettuce mix & top bowl with reserved
walnuts. Serve rest of dressing on the side.
Serves 4

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

Grilled Chicken Kabobs

1 lb. boneless skinless chicken breasts,
cut into 1 1/2″ pieces
1 each:  yellow & green pepper, cut
into 1 1/2″ pieces
1/2 C. Italian salad dressing, divided

Thread chicken & peppers alternately
on 4 skewers*; brush with 1/4 C. salad
dressing & refrigerate 1 hour.

Heat grill to medium heat.
Grill kabobs 12 – 15 minutes until
chicken is done, turning & brushing
occasionally with remaining dressing.
Serves 4

*If you are using wooden skewers,
soak skewers in water for 30 minutes
before using to prevent them from
burning on the grill

NOTE: You can substitute sirloin steak
for chicken and cherry tomatoes, onion
wedges & mango slices for pepper pieces.
Increase grilling time to 20 minutes or until
meat is done.

(recipe: myfoodandfamily.com)
———————–
Broccoli & Feta Salad

1 bunch broccoli (about 1 lb),
cut into florets
2 T. olive oil
2 T. wine vinegar
2 tsp. Dijon mustard
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1 C. crumbed Feta cheese
1 C. grape tomatoes (or
1 C. cherry tomatoes) halved
1/2 C. very thinly sliced red onion

Pour enough water into a saucepan
to come 1 inch up side of pan – bring
to a boil. Place broccoli in a steamer
basket in saucepan & steam until
bright green but still crisp (about
1 minute) – drain. In a large bowl
whisk oil, vinegar, mustard, garlic,
salt/pepper. Add broccoli, feta
cheese, tomatoes & onion to bowl
& toss to coat. Serves 4-6

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

Peach Cobbler Cake

1 box yellow cake mix, divided
1 C. flour
1 packet active dry yeast
2/3 C. warm water
2 eggs
2 (21 oz, ea) cans peach pie filling
1/2 C. butter (1 stick), cubed
1 C. powdered sugar
3-4 T. milk

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Measure out 2 C. cake mix into
a bowl. Add flour & yeast – stir
until combined. Pour in warm water
& stir well. Add eggs & stir (batter
will be lumpy). Spread mixture into
prepared baking dish. Spread both
cans pie filling over top & even out
as best you can. In a bowl combine
rest of dry cake mix with butter until
crumbly – sprinkle on top of cake
over pie filling. Bake 45-55 minutes.
Topping should appear golden brown.
Allow cake to cool 10-15 minutes.

Icing:
In a bowl combine powdered sugar &
milk (start with a smaller amount of
milk -add more to get desired consistency).
Drizzle icing over top of cake.
Serves 12

(recipe: thecountrycook.net)

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

On a good note, husband picked up my car/van so
now I have transportation – now I need to feel well
enough to DRIVE IT! Saturday is World-Wide Knit-in-
Public Day and I’m hoping I can go (since I organized
it for both of my knitting groups!). Sunday our choir
is going to sing a very moving song we sang at Easter:

“Is He Worthy?”

 https://www.youtube.com/watch?v=OIahc83Kvp4

and I really don’t want to miss that.

Just biding my time; have a great day!

Pammie

 

Memorial Day

 

Today is Memorial Day – a day where we remember all those who died in the service of our country.

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

Crockpot “Better than Sex” Cake
(needs a crockpot with removable
insert)

1 box chocolate cake mix
1 1/4 C. water
1 (14 oz) can sweetened condensed milk,
divided
3/4 C. vegetable oil
2 large eggs
1 T. vanilla
2 C. semi-sweet chocolate chips
1 (14 oz) container caramel ice
cream topping
1/2 C. toffee bits
13 oz. whipping cream (canned
or whip yourself)

In large bowl combine dry cake mix,
water, half of sweetn’d cond. milk,
oil, eggs & vanilla – mix well. Spray
insides of crockpot with nonstick
cooking spray & pour cake batter
into crockpot. Sprinkle choc. chips
on top of batter. Cover & cook on
High 2-3 hours until center of cake
is done & a toothpick inserted into
middle comes out clean. Using handle
of a wooden or plastic spoon, poke
holes all over surface of cake. In small
bowl combine remaining sweetn’d
cond’ milk & 3/4 of caramel ice cream
topping – pour evenly over cake,
allowing sauce to fill the holes.
Refrigerate until chilled. Cut cake
into 12 servings & top each slice
with whipped cream, reserved
caramel ice cream topping &
toffee bits. Serves 12

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

Hawaiian Pasta Salad

8 oz. rotini or bow tie pasta
1 (14 oz) can pineapple tidbits,
juice reserved
1 red pepper, diced
2 C. cooked/diced ham
1 green onion, thinly sliced

Dressing:
1/2 C. mayonnaise or salad dressing
1/4 C. sour cream
1 T. Dijon mustard
1/3 C. pineapple juice
1 tsp. cider vinegar
1 tsp. honey
1/4 tsp. garlic powder
black pepper, to taste

Cook pasta accordg. to pkg.
directions; drain & run under
cold water. In a bowl whisk
all salad dressing ingredients
together until smooth. Combine
all ingredients in large bowl &
gently toss with dressing.
Refrigerate 2 hours before
serving. Serves 8
Store any leftovers in fridge
up to 5 days.

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

Shrimp/Cucumber Rounds
(appetizers)

1/2 lb. cooked shrimp, peeled/
deveined & finely chopped
1/2 C. mayonnaise
2 green onions, thinly sliced
1 rib celery, finely chopped
1 tsp. dill pickle relish
dash cayenne pepper
1 medium English cucumber,
cut into 1/4 inch slices

In small bowl combine first 6
ingredients – spoon onto cucumber
slices & serve immediately.
Makes 3 dozen

(recipe: tasteofhome.com)
—————————–

Vanilla Pudding Fruit Salad

2 (11 oz) cans mandarin oranges with juice
1 (20 oz) can pineapple chunks with juice
1 (3.4 oz) box instant vanilla pudding
1 lb. fresh strawberries, sliced
2 bunches seedless grapes, halved

In large bowl, combine oranges with juice,
pineapple with juice, & vanilla pudding
until well mixed. Stir in strawberries &
grape halves. Chill 1 hour before serving.

(recipe: Sandy-Marys Recipe Exchange)
————————-

Cheesy Mac ‘n Cheese

1 1/2 C. uncooked elbow
macaroni= cook accordg. to
pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or marg, softened
2 C. sharp Cheddar cheese,
shredded (see note below)
1 C. Velveeta cheese (8 oz) cut
into pieces (SEE NOTE BELOW)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
Spray a casserole dish with
nonstick cooking spray.
Drain cooked macaroni; add butter
& cheeses & mix well. Beat egg,
milk, sour cream, pepper & salt
with a wire whisk – add to mac &
cheese. Place mixture into
prepared dish & cover with foil.
Bake 50-60 minutes. Makes
about 6 servings. (You might want
to remove foil & brown top under
the broiler) Recipe can be doubled.
(If you double – use a 9 X 13″ pan)

* If you don’t like Velveeta,
add 3 C. shredded Cheddar instead
of 2 C.

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

Crockpot BBQ Pinto Beans
(overnight recipe)

1 lb. dried pinto beans
3 C. water
1 onion, chopped
1 (18 oz) bottle BBQ sauce
1/4 C. molasses or honey
1/4 tsp. black pepper

Sort beans, rinse & drain. Cover with
water & let stand, covered, overnight.
Next day: drain beans & rinse again.
Combine beans, 3 C. water, onion,
BBQ sauce, molasses & pepper in
4 qt. crockpot. Cover & cook on Low
8-9 hours until beans are tender.
Serves 6-8

NOTE: if you have a newer crockpot
that cooks hotter, check at 7 hours &
stir beans at halfway cooking time.

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

Best Ever Potato Salad

2 lb. Yukon Gold potatoes,
(about 6 medium)
1 1/2 C. mayonnaise
1 T. white vinegar
1 T. yellow mustard
3-4 T. chicken broth
1 tsp. salt
1/4 tsp. black pepper
2 stalks celery, finely chopped
1/2 C. chopped onion
4 hard boiled eggs, roughly chopped

Peel & dice potatoes into cubes – place
in large pot of water & boil about 20
minutes until fork-tender. (be careful
not to over-cook the potatoes; they
could turn out mushy). In large bowl
mix mayo, vinegar, mustard, chicken broth,
salt/pepper. Add potatoes, celery, onion &
gently stir – stir in eggs. Cover & refrigerate
at least 4 hours to blend flavors.
Serves 8

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

Best Gas-Grilled Ribs

1 rack pork ribs
1/2 C. pork seasoning rub*
1 C. unsweetened apple juice
1/2 C. orange marmalade (or
peach or apricot preserves)
1/4 C. apple cider vinegar
1 large disposable aluminum tray
aluminum foil

Remove ribs from packaging & pat
dry using paper towels. Remove
silver skin from back of ribs. Spray alum.
pan with nonstick cooking spray (or
rub with oil) – place ribs in pan. Sprinkle
some of rub on backs of ribs-press/rub
on meat. NOTE: you can cut ribs in half
to make it easier to handle on the grill).
Flip ribs over & season other side. Pour
apple juice into bottom of pan & cover
pan with foil – refrigerate until grill is
ready.

Preheat grill 300 degrees F.
Clean grill grates & carefully wipe them
down with oil. Place ribs in pan on grill –
cover grill & cook about 1 hour. Ribs are
done when you insert a meat thermometer
into thickest part of meat (away from bone)
& temp. reaches 145 degrees F. Carefully
remove ribs from pan & place directly on
grill. In a small pot over medium heat whisk
marmalade & vinegar – whisk until well combined.
Remove pot off heat & baste cooked ribs with
sauce – make sure to coat well. Cover grill &
cook an additional 5 minutes – repeat process
one more time. Carefully remove ribs from grill
& place on large cutting board – allow meat to
rest & cool a few minutes. Using a sharp knife,
carefully cut ribs between bones & serve.
Serves 6

*Homemade Pork Seasoning Rub

1/2 C. brown sugar
1/4 C. smoked paprika
1 T. coarse ground black pepper
1 T. kosher salt
1 T. chili powder
1 T. garlic powder
1 T. onion powder
1 tsp. cayenne

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

Crockpot Strawberry Cream Dump Cake

4 C. strawberries, cut into quarters
(can use frozen)
1/4 C. flour
1 1/4 C. sugar, divided
1 box white cake mix
8 oz. cream cheese
1 stick butter, sliced

In large bowl mix strawberries, flour &
1 C. sugar. Spray insides of crockpot with
nonstick cooking spray & pour mixture
into crockpot. Mix cream cheese & remaining
sugar together & spoon on top of berries.
Sprinkle dry cake mix on top & top with
pats of butter. Place a few paper towels over
opening of crockpot & cover with lid.
Cook on High 2-3 hours. Serves 8

(recipe: recipesthatcrock.com)
=======================

Have a lovely holiday.

Hugs;

Pammie

Happy Sunday

    It’s a quiet day here; got home from church after topping at Checkers/Rally’s for burgers & fries (YUM!). We have choir practice tonight – will be interesting to see how many people show up being it’s a holiday weekend. The choir almost didn’t sing this morning because we didn’t have any Alto section BUT two of our more experienced sopranos volunteered to sing Alto, so we were good (small but mighty).

Weather has been WET (but sunny/warm on Thursday – got up to 82 degrees!) Nothing special planned for the next few days – I did buy spare ribs & will cook them in the crockpot for Monday along with baked beans – it’s only three of us eating here, so don’t have to go ‘all out’.

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

Chocolate-Pecan Pie Bars

1 C. butter or margarine, softened
2 C. flour
2 C. sugar, divided
1/4 tsp. salt
1 1/2 C. light corn syrup
2 (4 oz, ea) pkgs. semi-sweet baking
chocolate, divided
4 eggs, beaten
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 15 X 10 X 1″ baking dish
with nonstick cooking spray.
In large bowl using elec. mixer,
beat butter, flour, 1/2 C. sugar &
salt until mixture resembles coarse
crumbs. Press mixture onto bottom
of prepared pan & bake 20 minutes
until lightly browned. In large
microwaveable bowl microwave
corn syrup & 6 oz. chocolate on High
2 1/2 minutes until chocolate is almost
melted, stirring after 1 1/2 minutes.
Stir until chocolate is completely melted
& mixture is well blended. Add eggs,
vanilla & remaining sugar – mix well then
stir in nuts. Pour mixture over warm
crust & spread evenly to cover crust.
Bake 35 minutes until filling is firm
around edges but still slightly soft in
center – cool completely.
Melt remaining chocolate as directed
on package – drizzle over bars. Let
stand until chocolate is firm then cut
into bars. Makes 48

(recipe: kraftrecipes.com)
————————-

Broccoli & Bacon Salad

1 larger or 2 small heads broccoli
1 tsp. salt
12 slices bacon (3/4 of 1-lb pkg)
1/2 C. red onion sliced into thin,
small pieces
1/2 C. shredded sharp Cheddar cheese
1/4 C. sour cream
1/2 C. mayonnaise (poster recommends
using Hellman’s)
2 T. white wine vinegar
1/4 C. sugar

(Lay out a large sheet of paper towels
on counter)
Cut off thickest part of broccoli stem &
discard. Cut remaining head into small
florets. Heat a medium pot of water &
bring to boil – add salt. Fill a medium to
large bowl with ice water. Once water is
boiling, drop broccoli florets in & count
30 seconds. Immediately drain off water &
plunge broccoli into ice bath. Drain & lay
out on paper towels. Roll towels up like
a jelly roll then squeeze out water. Repeat
a second time until broccoli is completely
dry & drained of all water. Place broccoli
in large bowl & refrigerate until after bacon
is cooked. Cook bacon crispy then crumble.
Remove broccoli from fridge; in large bowl
add broccoli,bacon, red onion & Cheddar
cheese. In small bowl mix sour cream,
mayo, vinegar & sugar – combine mixture
with broccoli mixture & combine well.
Serves 6-8

(recipe: afamilyfeast.com)
—————————
Sweet Tea BBQ Chicken
(oven AND Grill)

1 C. unsweetened apple juice
1 C. water
2 tsp. seafood seasoning
1 tsp. paprika
1 tsp. garlic powder
1 tsp. coarsely ground black pepper
1 (4-5 lb) chicken, cut up
1 C. BBQ sauce
1/2 C. sweet tea

Preheat oven 350 degrees F.
Pour apple juice & water into a
large, shallow roasting pan. Mix
seafood seasoning, paprika, garlic
powder & pepper & rub over chicken;
place in roasting pan. Cover with foil
& bake 50-60 minutes until juices
run clear. Transfer chicken to a foil-
lined 15 X 10 X 1″ baking pan. Whisk
BBQ sauce & sweet tea together – brush
some of mixture over chicken. Grease
grill rack & place chicken on rack over
medium heat. Grill 3-4 minutes per side,
brushing occasionally with remaining
sauce. Serves 8

(recipe: tasteofhome.com)
———————

Pizza Pasta Salad

8 oz. pasta
1/2 green pepper, diced
1/2 red pepper, diced
1 1/2 C. red cherry tomatoes, quartered
1 C. mozzarella cheese, diced
1/2 C. red onion, chopped
1/2 C. black olives, sliced
1 1/4 C. mini pepperoni
1/4 C. Parmesan cheese
2 T. fresh basil

Dressing:
1 C. Italian dressing (OR)

1/2 C. olive oil
1/4 C. red wine vinegar
1/2 tsp. ground oregano
1/2 tsp. garlic salt
1/4 tsp. chili flakes
salt/pepper, to taste
=
Cook pasta according to pkg.
directions for al dente – rinse
under cold water. Combine
pasta, peppers, tomatoes,
cheese, onion, olives & pepperoni
in large bowl. (If making salad
dressing – whisk together ingredients)
toss with salad mixture. Top with
fresh basil & Parmesan cheese.
Refrigerate 1 hour before serving.
Serves 8

(recipe: spendwithpennies.com)
——————————

Lemon Butter Baked Shrimp

1 lb. raw shrimp, cleaned/peeled/
deveined
8 T. butter (1 stick) melted
3 cloves garlic, minced
1 packet Good Seasons Italian
all natural seasoning salad dressing mix
1 1/2 lemons, sliced into circles
1 T. dried parsley
1 tsp. black pepper

Preheat oven 350 degrees F.
In small bowl mix melted butter, garlic;
pour into a 9 X 13″ baking dish, spreading
all over bottom of dish. Arrange lemon
slices on top of butter in a single layer.
Arrange shrimp on top of lemon slices &
sprinkle dry Italian Seasoning over shrimp.
Sprinkle parsley & pepper on top.
Bake, uncovered, 15 minutes.
Serves 4

(recipe: yummly.com)
———————————

Roasted Lemon/Parm/Garlic Asparagus

1 lb. asparagus (woody ends trimmed)
2 T. olive oil
2 cloves garlic, minced
3 T. Parmesan cheese
juice of 1 lemon
salt/pepper, to taste

Preheat oven 400 degrees F.
On a baking sheet arrange asparagus
in a single layer – toss with olive oil &
sprinkle with salt/pepper. Roast 8-10
minutes until asparagus is crisp on the
outside & tender in the center. Toss
in garlic/Parmesan & lemon juice (add
more, if desired). Serve immediately.
Serves 4-6

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

Crockpot Bacon Baked Beans

1 (32 oz) can pork and beans
1 lb. bacon, cooked crisp/crumbled
1/2 C. brown sugar (packed)
1/2 C. diced onion
2 T. bacon grease

Combine all ingredients in crockpot
(2 1/2 qt) & stir. Cover & cook on Low
6-8 hours (or High 3-4 hours)
Serves 6

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

Strawberry Cream Cake

1 box white (or French vanilla) cake
mix plus ingredients to prepare
4 eggs (box mix calls for 3, add 1 more)
1 C. milk (substituted for water in cake)
1/3 C. oil
1 (3 oz) pkg. strawberry Jell-O mix
1 1/2 C. boiling water

Cream filling:
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed

Strawberry Topping:
1 (16 oz) pkg. fresh strawberries, hulled/sliced
1 (14 oz) pkg. prepared strawberry glaze,
usually sold in jars by strawberries in grocery
stores
=
Preheat oven 350 degrees F.
Grease & flour 9 X 13″ baking dish. Prepare
cake mix accordg. to pkg. directions, substituting
milk for water; add oil or butter as directed & add
1 more egg – mix to combine & pour into prepared
pan. Bake 30-35 minutes until a toothpick inserted
into center of cake comes out clean. Cool cake on
a wire rack 3-5 minutes. Poke holes in cake using a
large fork or wooden skewer. Dissolve Jell-O in boiling
water, stir until dissolved & gradually pour over cake.
Cool 15 minutes. Cover & refrigerate cake 30 minutes.

In medium bowl combine strawberry glaze & sliced
strawberries – mix & set aside. In large bowl using
elec. mixer, beat cream cheese until fluffy. Fold in
Cool Whip & carefully spread over cake. Top with
strawberry mixture & spread evenly over frosting.
Cover & refrigerate at least 2 hours before serving.
Refrigerate any leftovers.

(recipe: mommyskitchen.net)

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

Hope you have a GREAT weekend; enjoy your day!

Hugs;

Pammie

Happy Thursday!

It’s another BEAUTIFUL Spring day here in Michigan – temps are supposed to get to High of 74 degrees F. WOW! It’s sunny, slight breeze and lovely robin’s egg blue skies – LOVE THIS WEATHER!

Today is an unusual babysitting day – had to be there by 7:30 a.m. and was supposed to sit until around 10:30. After about an hour Momma came home – turns out no one told her that there was no managers meeting this morning! Oh well, at least she has some extra time at home (I have to go back at 2 p.m. until my son gets home- anywhere from 4:30 – 7 p.m.) Just glad I got extra time off! (Grandson was very good but listening to kid’s TV for hours is really mind numbing!). Started a new baby blanket using a pattern I’d done years ago – simple 2- row pattern, easy to knit while chatting at both knit groups.

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

Fresh Blueberry Cheesecake

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

Crust:

1 C. graham cracker crumbs
1/2 C. rolled oats (can use quick-cooking)
1/2 C. chopped walnuts or nuts of your
choice
2 T. brown sugar
1/2 C. butter or marg. (8 T.), melted

Combine all crust ingredients & press
into prepared pan. Bake 10-12 minutes;
allow to cool.
=
Cream Cheese Filling:

8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed
milk (not evaporated)
1/3 C. lemon juice
1 tsp. vanilla

Combine filling ingredients in a large
bowl & mix (using elec. mixer on High
speed) 3-4 minutes. Pour over cooled
crust. Refrigerate 3 hours.
=
Fresh Blueberry Topping:

2 C. fresh blueberries (could use frozen)
(NOTE: can use any fruit)
1/2 C. sugar
1 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. water
1 T. lemon juice

Combine all blueberry topping ingredients
(except lemon juice) in a saucepan & bring
to a boil, stirring constantly. Cook 2 minutes
to thicken; remove from heat, stir in lemon
juice & allow to cool. Pour over cheesecake
after it has been refrigerated 3 hours.
Serves 10-12
Keep refrigerated.

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

Lazy Day Lasagna

1/2 (25 oz) bag frozen cheese ravioli
1/2 lb. ground beef, browned/drained
2 (14 or 15 oz) cans crushed tomatoes
1/2 T. Italian seasoning
1/2 T. garlic salt
2 C. mozzarella cheese
1/4 C. Parmesan cheese (optional)

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. After cooking/draining
beef, stir in tomatoes & seasonings.
Place a layer of ravioli on bottom of
prepared pan & spoon half of sauce
over top. Layer half mozz. cheese &
repeat: ravioli/sauce/cheese. End
topping with Parm. cheese. Bake
35-45 minutes until bubbly.
Remove from oven & let stand 10-15
minutes before serving. Cut & serve.
Serves 3-4

NOTE: recipe can easily be doubled –
bake in 9 X 13″ pan.

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or marg., cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
any cheese of your choice)
1 1/4 C. evaporated milk (can also
use buttermilk instead)

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray.
In a large bowl mix flour, baking
powder, salt, garlic powder using a
whisk. Cut butter pieces into flour
mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto
a floured board. NOTE: Poster does
NOT roll this out – just pats the dough
using her hands to the desired
thickness. She uses a small cookie
cutter instead of a regular biscuit
cutter. Bake 15-20 minutes until
brown on top.

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

Crockpot Garlic Rice & Chicken

4 T. butter
1 C. diced onion
1 T. minced garlic
2 C. uncooked brown rice
3 C. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts
1/2 C. shredded or grated Parmesan
cheese
1 large bunch asparagus; washed/cut
into 1″ pieces*
==============
Heat a pan over medium heat on stove;
add butter & melt. Add onion – saute
4-5 minutes. Add garlic & saute 20-30
seconds. Add rice & stir to coat rice in
butter & onions – place in crockpot.
Stir chicken broth, basil, garlic powder,
salt/pepper into crockpot. Nestle chicken
in crockpot. Cover & cook on High 2-3 hours
until rice is tender. Remove chicken & cut
into bite-sized pieces – stir back into crockpot.
Stir in cheese & asparagus – cover & cook
on High 10 minutes until asparagus is cooked.
When asparagus is to your softness, serve.
Serves 6

*Can substitute broccoli florets- cut into small
florets so they can cook quickly. (can also use
frozen broccoli – run hot water over it before
adding to crockpot.

(recipe: 365daysofcrockpot.com)
———————————

Crockpot Lasagna Soup

1 lb. Italian sausage
1 medium yellow onion, diced
5 cloves garlic, minced
1 (29 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can tomato juice (or
V8)
1 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tap. dried oregano
1/4 tsp. dried rosemary
1 whole bay leaf
2 T. brown sugar
2 C. chicken stock
10 oz. lasagna noodles, broken
up into bite-sized pieces
2 C. Ricotta cheese
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese

In large skillet cook & crumble sausage,
onion & garlic until sausage is no longer
pink & onions start to become translucent,
drain. Add sausage mixture, spices, canned
tomatoes, tomato juice & chicken broth
to 5 qt. or larger crockpot. Cover & cook
on Low 5 hours. Remove bay leaf & discard.
Add broken lasagna noodles & cook an
additional 1 hour until noodles are al dente.
In mixing bowl combine Ricotta, mozzarella &
Parmesan cheeses. Top servings of soup with
1 spoonful of cheese mixture before serving.
Serves 8

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

Pork Chop Marinade
(stove or grill recipe)

4 bone-in pork chops

1/3 C. soy sauce
1 T. Worcestershire sauce
2 tsp. Dijon mustard
2 cloves garlic, minced
2 T. brown sugar
2 T. olive oil
1 T. lemon juice
1/4 C. black pepper

Mix all ingredients in a dish. Place
chops in a large zip-lock bag – pour
in about 3/4ths of marinade (save
rest for basting). Squeeze out excess
air in bag & refrigerate at least 1 hour
(or up to 8 hours).
=
Cook chops on a grill or in a pan on
medium-high heat about 4-5 minutes
per side, until internal temp. of chops
is 145 degrees F. Baste after flipping
chops & after removing from grill.
When chops are done, place on a plae
& tent with foil. Let rest 3-5 minutes
then serve. Serves 4

(recipe: realhousemoms.com)
——————————
Cinnamon Roll Poke Cake

Cake:

1 box white cake mix PLUS ingredients
to prepare cake

Filling:

1 (14 oz) can sweetened condensed milk
4 T. melted butter
1/2 C. packed brown sugar
1 tsp. cinnamon
pinch kosher salt

Frosting:

1/2 C. heavy cream
1 (8 oz) pkg. cream cheese, softened
4 T. butter, softened
1 C. powdered sugar
1 tsp. vanilla
pinch kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake accordg. to pkg. directions.
Pour batter into prepared pan &
bake 20 minutes, until a toothpick
inserted into center comes out clean.
Cool.

Filling:
In medium bowl whisk sweetn’d cond’
milk, butter, brown sugar, cinnamon &
salt.

Frosting:
In large bowl using elec. mixer, beat
heavy cream until stiff peaks form.
In another large bowl beat cream cheese &
butter together until no lumps remain. Add
powdered sugar & beat until smooth. Add
in vanilla & pinch salt – fold in whipped
cream until just combined. Using bottom of
a wooden spoon, poke holes all over cake.
Pour filling over & use a rubber spatula
to push into holes. Frost with cream cheese
frosting.
Refrigerate 20 minutes before serving.
Serves 12

(recipe: delish.com)

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

Hope you had a great Mother’s Day –
we went out to dinner – food was
very tasty (I was stuffed!) and it was
really nice to just sit around with family
and enjoy their company. The baby was
GREAT – for 2+ years old he sat for over
2 hours in a high chair; all the servers &
managers kept coming over to ‘chat’ with
him so he was having a great time ‘holding
court’. The restaurant even gave all
mothers a long stemmed red rose! Very
nice!

Hoping you have a very nice day –
remember to take a little time for
yourself!

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

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

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

The Day After! (also called “I survived!”)

Last night was the ‘big event’ for the Detroit Veterans Hospital’s Baby shower donations and the ladies (once again) knocked my socks off! We had a grand total of 133 items! The breakdown: 17 blankets, 47 baby hats, 18 toddler headbands, 24 bibs, 1 sweater & pants, 2 sweater/hat/mittens sets, 2 baby sacks, 19 pr. booties and one (very adorable) knit zebra!  Each year things ‘shake out’ differently – for the most part, we usually have a LOT of blankets and then other items; not this year! I’ve decided I’m going to just stick to headbands & blankets. Here are a few of the photos:

One of our ladies is an expert knitter & she loves to create these hats & booties – there’s a pumpkin set, an eggplant set, a strawberry set & 2 (pink & blue sets) with pea pods attached to the hats. She was having fun this year doing the red/white/blue Star hats.

                Another lady sewed baby bibs using flannel & terry cloth! There’s 14 of them!

                                        my headbands

The VERY adorable zebra is upper left corner (I tried my best to photo him but he’s FLOPPY. She’s another expert knitter & created the sweater sets all ‘out of her head’! WOW!

                    Three of my blankets (not very good lighting)

(There’s a total of 15 photos, so I only included some) I was so proud of all my ladies – there were even a few donated items from OTHER knitters who knew of our project but aren’t in the group!

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Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. zucchini, grated
3/4 C. chopped nuts
1 (16 oz) container cream cheese
frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly roll
pan. In bowl combine flour, baking
soda, salt & cinnamon. In another
bowl whisk eggs, oil, sugar, vanilla &
lemon juice. Gradually add flour
mixture to egg mixture – fold in
remaining ingredients (except
frosting). Pour into prepared pan
& bake 25-35 minutes until lightly
golden. Cool completely then
spread with frosting. Cut into bars.
Makes 3 dozen bars

(recipe: gooseberrypatch.typepad.com)
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Honey Soy Chicken Breasts
(a few hours marinade or overnight)

1/4 C. honey
1/3 c. light soy sauce
1/2 tsp. fresh ground black pepper
4 cloves minced garlic
1 T. finely grated fresh ginger root
4 large chicken breasts, skinless
but not boneless

Stir together all ingredients (EXCEPT
chicken) & pour into a large ziplock
bag. Add chicken & marinate in fridge
a few hours or over night.

Preheat oven 375 degrees F.
Place marinated chicken on a foil-
lined cookie sheet & bake, uncovered,
about 45 minutes until chicken is
fully cooked (using a meat thermometer,
internal temp. of chicken should be 170
& 180 degrees F.). DO NOT throw away
the marinade. While chicken is cooking,
simmer it in a saucepan over low heat
& brush on chicken about every 10
minutes as it cooks. Serves 4

(recipe: rockrecipes.com)
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Grandma’s Sunday Roast

3 C. beef broth
2-3 lb. beef chuck roast, trimmed of
excess fat
1 tsp. Kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. crushed rosemary
1/2 tsp. smoked paprika
2 lb. red or yellow potatoes, cut
into large chunks
1 lb. fresh green beans, trimmed
1 lb. baby carrots
2 T. Worcestershire sauce
2 T. cornstarch + 2 T. cold water

Press all seasonings (salt/onion powder/
garlic powder/rosemary/paprika) onto all
sides of roast. Pour beef broth into crockpot;
add roast. (You can brown the roast before-
hand – brown each side in 1 T. heated oil
in a skillet for 3 minutes per side).
Cover & cook on Low 4 hours.
Remove lid & add veggies; drizzle with
Worc. sauce – cover & cook 4 hours more
on Low.
Remove lid; scoop meat & veggies onto
large platter & loosely tent with foil.
In small bowl stir cornstarch & cold water
until smooth – stir mixture into juices in
crockpot. Turn heat to High & let thicken;
stirring. (You can also thicken the gravy on
the stove in a pot if you desire).
Serve roast with veggies & gravy.
Serves 6-8

(recipe: 365daysofcrockpot.com)
——————————–

Bacon Ranch Pasta Salad

1 (12 oz) box tri-colored rotini (or any
color)
1 (3.8 oz) can sliced black olives
1 (5.75 oz) can sliced green olives
6 oz. fresh broccoli, chopped
6 oz. fresh cauliflower, chopped
1/4 C. sunflower seeds
1/4 C. (Hormel) real bacon pieces
1 pkt. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. sour cream
1 C. milk

In medium bowl mix Ranch dressing mix,
sour cream, mayonnaise, milk – whisk
together; cover & let thicken 30 minutes.
Cook pasta; drain & rinse in cold water –
pour into a large bowl. Add olives, broccoli,
cauliflower, sunflower seeds & bacon to
noodles – pour ranch dressing over & toss
to fully coat. Chill 1 hour for flavors to
blend then sprinkle more bacon pieces
on top before serving. Serves 12

(recipe: persniketyplates.com)
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Last Minute Green Beans

1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz, ea) cans green beans, drained
1 onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place drained green beans in medium
saucepot; add onion, tomatoes with
juice, salt/pepper -stir. Bring to slight
boil over medium-high heat. Reduce
heat to Low. Cover & simmer 10-15
minutes.

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

Bacon/Cucumber/Tomato Salad

6 slices bacon
3 C. large cut chopped cucumber
3 C. large cut chopped tomatoes
1 tsp. kosher salt
1/3 C. mayonnaise
1/8 tsp. fresh ground black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Cook bacon until crisp; drain on
paper towels – chop when cool
enough to handle, reserve a pinch
for garnish.
Toss cucumber & tomatoes together –
season with salt. Mix together
mayonnaise & seasonings; add to
tomatoes & gently toss. Add remaining
bacon to salad – gently toss, taste &
adjust seasonings. Transfer to a serving
bowl & garnish with a sprinkle of
Creole or Cajun seasoning & reserved
bacon. Serve immediately or refrigerate
1 hour to chill. Serves about 4

NOTE:
Old Fashioned Cracker Salad:

Prepare salad as above omitting
cucumber & adding 1/2 C. chopped
Vidalia onion or 2 large green onions,
sliced. Double mayonnaise amount –
stir in 1 sleeve saltine crackers, coarsely
broken. Mix well, adding additional
mayonnaise if needed to moisten.
Serve immediately or (if refrigerating)
wait to add crackers until just before
serving. Also good with one boiled/
chopped egg added.

(recipe: deepsouthdish.com)
———————————-
Grilled Steak/Potato & Mushroom Kabobs

1 lb. steak cut into 1″ chunks
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

In a rimmed baking pan add steak chunks &
mushrooms. In a medium bowl whisk oil,
vinegar, garlic, salt/pepper, rosemary &
oregano -pour over steak & mushrooms
in pan. Cover & refrigerate at least 2 hours
=
Meanwhile, boil potatoes in large pot of
salted water until just tender, about 8-10
minutes – drain & cool slightly. Thread
marinated steak chunks, mushrooms &
potatoes, alternating, onto skewers.
Heat grill to medium-high heat. Grill kabobs
10-12 minutes, turning once, until meat is
cooked to desired doneness. Re-season with
salt/pepper & serve immediately.
Serves 6

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

Easy Copycat Thin Mint Cookies

1 C. chocolate (dark, semi-sweet or coating/
confectionery wafers)
3/4 tsp. mint extract
15-18 Ritz crackers

Place a layer of waxed paper on a cookie
sheet.
Melt chocolate of your choice (in micro-
wave or in a saucepan). Add mint extract
to melted chocolate (this might cause
the chocolate to thicken up a bit, depending
on what type of chocolate you use). Dip
crackers in chocolate (poster says she drops
the cracker into the chocolate & flip it around
using a fork – remove carefully using two forks –
Let excess chocolate drip off & place on
prepared waxed paper. Cool & store cookies
in fridge. These cookies are best eaten straight
from the fridge. Makes 15-18 cookies

(recipe: craftcookingmama.com)

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Our weather has been pretty nice – not too hot;
today it’s hovering around 72 degrees F. & sunny.
Looks like we’ll be having highs from 78 to 82 for
the rest of the week – I LIKE that!

Not much else new; working on another baby blanket
(I know . . . . what ELSE do I knit, right?).

I’m not sure if the ‘other’ grandma is back from their
cabin but (so far) I haven’t been asked to babysit this
week – I’m GOOD with that; can always use the break!
I’ve already texted that the only days I’m free next week
are Wednesday (If needed, otherwise it’s my Library Knit
group 10-12 & my special needs group 6:15-9) and Friday!
We’ll see what shakes out . . .

Have a GREAT day!

Hugs;

Pammie