Crazy Shopping!

Today I went to our local Kroger for our weekly shopping trip. To start, they had closed all doors into/out of the store except one. That was unusual – I ended up shopping ‘backwards’ – started at the opposite end of store I normally would. As per usual, I had a written list of items including their weekly ‘sale’ items. Strange is putting it mildly – there was a TON of people in the store, very little ‘social distancing’, lots of EMPTY aisles – I was shocked! I had shopped there maybe two weeks ago. NO paper towels, No chicken on sale, no Miracle Whip on sale, just to name a few (good thing I didn’t really NEED those!) I got so flustered with it all I totally forgot to look down at the floor to see which direction I was ‘allowed’ to go! Came home with a huge headache – don’t think I’ll be going there again for awhile.

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

Pecan Pie Cake

First Layer:

1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 large egg
2/3 C. sugar
1/2 C. canola oil
1/2 tsp. vanilla
1/2 C. milk
1 C. chopped pecans

Second Layer:

1/4 C. butter, melted
1 large egg
1/2 C. milk
1/2 C. sugar
1/2 C. corn syrup
1 C. chopped pecans
=
Vanilla ice cream – for
serving
=
Preheat oven 325 degrees F.
Spray an 8 X 8″ baking dish
with nonstick cooking spray. In
a bowl whisk flour, baking powder &
salt (set aside 1/3 C. of mixture for
second Layer)
In another bowl whisk egg, sugar, oil &
vanilla – mix well. Add in flour mixture
& milk, alternately, scraping sides of
bowl as needed. Fold in 1 C. nuts –
pour batter into prepared pan &
bake 20 minutes.
=
In small bowl whisk reserved 1/3 C.
flour mixture, melted butter, egg,
milk, sugar, corn syrup & nuts – mix well.
Pour this mixture as evenly as possible
over cake just after it has baked. It
will sink to the bottom – that’s ok.
Bake, again, 45 minutes until center
of cake is set.
Serve warm cake with vanilla ice cream
and/or whipped cream. Serves 9

(recipe: thebestscakerecipes.com)
—————————-
Roasted Zucchini & Vegs in Oven

1 large zucchini, cut into chunks
3-4 medium red potatoes, cut into
chunks (poster doesn’t peel them)
2 large carrots, scraped, cut into pieces
1 lb. smoked sausage, cut into pieces
1 onion, quartered (optional)
3 T. olive oil
2 T. butter, melted (optional)
1/2 tsp. garlic powder
2 T. chopped fresh basil (or 2 tsp. dried)
1/2 tsp. black pepper
1 tsp. salt
=
Preheat oven 425 degrees F.
Place potatoes & carrots in microwaveable
bowl – microwave on High 5 minutes. In large
bowl whiskolive oil, melted butter, garlic powder,
basil, black pepper & salt. Add micro. potatoes/
carrots, zucchini, onion & smoked sausage to
olive oil mixture & toss to coat. Cover a
rimmed baking sheet with foil & spray with
nonstick cooking spray. Spread all vegetables
on sheet in even layer. Bake 25-30 minutes.
Serves 6-8

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

Fiesta Corn Chip Salad

2 (15 1/4 oz. ea) cans whole kernel
corn, drained
2 C. shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 C. mayonnaise
1/8 tsp. salt
1/8 tsp. black pepper
1 (9 1/4 oz) pkg. chili-cheese flavored
corn chips, crushed (Fritos)
minced fresh cilantro, optional

In large bowl combine corn, cheese,
red pepper, mayo, salt/pepper. Chill
until ready to serve.
Just before serving: stir in corn chips.
If desired, sprinkle with cilantro.
Serves 10

(recipe: tasteofhome.com)
—————————
Sheet Pan Pineapple/Chicken
Fajitas

2 T. coconut oil, melted
3 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
3/4 tsp. kosher salt
1 1/2 lb. chicken tenderloins,
halved lengthwise
1 large red or sweet onion,
halved, sliced (about 2 C.)
1 large sweet red pepper, cut
into 1/2 inch strips
1 large green pepper, cut into
1/2 inch strips
1 can pineapple tidbits, drained
1 T. minced, seeded jalapeno pepper
2 T. honey
2 T. lime juice
12 (6 inch) corn tortillas, warmed

Optional toppings:
Pico de Gallo
sour cream
shredded Mexican cheese blend
sliced fresh avocado
lime wedges
=
Preheat oven 425 degrees F.
Spray two 15 X 10 X 1″ sheet
pans with nonstick cooking spray.
In large bowl mix first 5 ingredients.
Stir in chicken. Add onion, peppers,
pineapple, honey & lime juice – toss
to combine. Spread evenly into
prepared pans. Roast 10 minutes,
rotating pans halfway through cooking.
Remove pans from oven; preheat broiler.
=
Broil chicken mixture, 1 pan at a time,
3-4 inches from heat until vegetables
are lightly browned & chicken is no
longer pink 3-5 minutes.
Serve in warmed tortillas, with
toppings & lime wedges, as desired.
Serves 6

(recipe: tasteofhome.com)
—————————–

Crockpot Garlic Butter Chicken

2 1/2 lb. boneless skinless chicken,
(poster used thighs)
4 T. butter
1/2 C. chicken broth
3 cloves garlic minced
salt/pepper to taste

Place all ingredients in 4 qt crockpot.
Cover & cook on Low 4-5 hours until
chicken shreds easily with a fork. Remove
chicken from crockpot & shred using 2
forks; return to juices to serve. Serves 6

NOTE: can be eaten ‘as is’, or in casseroles,
sandwiches, wraps, salads or tacos. Broth
from this makes great soup.

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

Grilled Vegetable Medley

2 bulbs garlic, peeled*
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red peppers
2 small sweet orange peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese
==========
Roughly chop all vegetables EXCEPT
garlic. Heat grill to medium-high heat
(temp. 350 degrees F. approx). Then,
turn temperature down to Low.
Line grill with long piece of heavy duty
foil, turning edges of foil up a bit to catch
juices. Drizzle foil with olive oil. Carefully
place all veggies on foil & drizzle them
with more olive oil; sprinkle salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
veggies are cooked through (onions
should be translucent & garlic should
be golden brown) use a metal spatula
to remove them from foil – place in a
large bowl. Squeeze lemon juice on
veggies & sprinkle cheese on top –
toss to coat. Taste & adjust salt/pepper,
to taste. Serves 4-6

*grilled garlic becomes very mild in
flavor when roasted

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

Crockpot Salted Caramel
Apple Spoon Cake

2 (20 oz, ea) cans apple pie filling
1 (16.5 oz) box white cake mix
1 (12 oz) bag salted caramel bits*
1/4 C. butter, sliced

Spray insides of crockpot with
nonstick cooking spray. Pour pie
filling in bottom of crockpot &
spread out evenly. Sprinkle dry
cake mix on top & spread out.
Top with salted caramel bits &
dot edges with butter slices.
Place 6-8 paper towels over
opening of crockpot, cover with
lid & cook 2-3 hours on High.
Serves 8

*If you can’t find salted caramel bits,
regular caramels will work

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

Strawberry Lemonade Poke Cake
(overnight recipe)

1 box lemon cake mix (plus ingredients
to prepare cake)*
1 small box strawberry Jell-O
1 C. prepared lemonade
1 tub Cool Whip, thawed

sliced strawberries for topping
(optional)
=
*Prepare cake accordg. to box,
baking in 9 X 13″ pan. Allow to
cool completely. Using a wooden
skewer, poke holes all over cake,
making sure to reach all the way
to the bottom of pan.
Prepare Jell-O: Use 1 C. water to
boil + 1 C. lemonade, still cold. Pour
mixture all over top of cake, allowing
it to seep into cake through holes.
Refrigerate overnight.
Frost with Cool Whip & top with
sliced strawberries.

(recipe: recipelion.com)

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

Our weather has been typical July: 80’s & 90’s,
sunny. Our knit group moved to a new location
as of yesterday and I’m happy to say we had 21
people show up! This is the same group that used
to meet at Panera Bread; long story, I’ve tried to
find a suitable location for us to meet OUTSIDE
where we could ‘social distance’ and still be able
to chat/knit/crochet together. The location we were
at is also the annual location of a farmer’s market
stand/tent. I contacted them and was notified they
would be coming July 20th, so I had to find another
great spot. We are now back at the location of our
‘former’ Log Cabin Day’s event which is a historical
park. I’m happy, the ladies are happy (one of the big
deciding factors was bathrooms – they didn’t want
port-a-potties). I’m still working on the gold scarf
with sequins – almost done. This was using donated
yarns – the ladies all think it looks great – I’ll just be
glad when it’s done.

Hope you are all in good health and able to enjoy
this Summer to the best of your abilities!

Hugs;

Pammie

 

and now it’s JULY!

It’s going to be a very warm week (in the 90’s) but it’s sunny so I’m glad. Went out in our backyard yesterday and picked some wild black raspberries. My oldest grandson loves them (they are away right now) so I picked/washed & froze them for him- he likes them with Cool Whip on top.

Not much going on; like everyone I read on FaceBook I was wondering if there were any fireworks left after all we heard for the last 3-4 days! We had a quiet holiday staying home in the air conditioning.

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

Peanut Butter Icebox Cake
(6 hrs. or overnight chill)

1 box chocolate graham crackers (8
sheets)
3 (16 oz, ea) tubs Cool Whip, thawed
1 box Nutter Butter cookies (about 30)
reserve 2 cookies for later
1 pkg. Oreo cookies (about 30),
reserve 2 for later
1 C. milk
10 miniature chocolate peanut butter
cups, coarsely chopped
chocolate syrup – for drizzling (optional)

Line the bottom of a 9 X 13″ baking dish
with the choc. graham crackers (break
to fill in any gaps, if necessary). Carefully
spread a layer of Cool Whip (about 2/3rds
of tub) over crackers. Dip each Nutter
Butter cookie quickly in milk then lay in
an even layer on top of Cool Whip. Cover
with another layer of Cool Whip (about 2/3rds
of tub) in an even layer. Dip each Oreo cookie
in milk before laying in an even layer on top
of Cool Whip. Cover with Cool Whip until
completely covered. Cover with plastic wrap
& chill 6 hours or overnight.

Before serving:
Top with chopped choc. peanut butter cups,
coarsely chopped cookies & a drizzle of
choc. syrup (if using). Serves 12

(recipe: iwashyoudry.com)
——————————

Sausage & Rice Casserole

1 1/2 lb. hot breakfast sausage
1 small onion, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 1/4 C. uncooked rice (jasmine or
regular long grain)
1 1/4 C. cream of mushroom soup
2 C. chicken stock
3/4 C. shredded Colby Jack cheese

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet brown sausage over
medium-high heat; drain. Add onion,
celery & pepper – cook 5 minutes. Add
rice – stir to combine. In a small bowl
whisk soup & broth – pour into skillet;
stir to combine well. Stir in cheese &
pour into prepared dish. Cover tightly
with foil & bake 1 hour. Serves 6-8

(recipe: justapinch.com)
————————–
Ranch Chicken & Potato
Casserole for Two

1 large chicken breast, diced
2 large potatoes; peeled/diced
1 small onion, diced
10 slices bacon, cooked, chopped into
small pieces
3/4 C. Ranch salad dressing
1 C. shredded Cheddar cheese
dash salt/pepper

Preheat oven 350 degrees F.
Spray a 9″ casserole dish with
nonstick cooking spray.
Boil diced potatoes 5 minutes.
In small skillet saute chicken 5
minutes. Add all ingredients
except cheese to prepared dish;
mix in ranch dressing.
Bake 45 minutes. Remove from
oven & top with cheese – can
return to oven or broil until
cheese melts. Serves 2-3

(recipe: justapinch.com)
———————–
Citrus Asparagus Stir Fry

2 cloves garlic, sliced thin
1 clove garlic, minced or grated
1 T. olive oil
1 medium jalapeno pepper, seeded/
sliced thin
1 lb. asparagus, trimmed/thinly
sliced on a diagonal about 1/2″
pieces
1 T. soy sauce
3 T. lemon juice (from 1-2 lemons)
1 tsp. finely grated fresh ginger
1/2 C. fresh cilantro leaves with
tender stems (about 1/2 bunch)
2 tsp. toasted sesame seeds
salt
=
Heat a large, dry skillet over
medium-high heat until a drop of
water sizzles on the surface. Add
jalapeno, garlic & olive oil, stirring
constantly, until garlic just begins
to turn golden, about 2 minutes.
Add asparagus; sprinkle lightly
with salt & cook, tossing occasionally,
until asparagus begins to brown around
the edges, 2-3 minutes. Add soy sauce &
2 T. lemon juice. Cook, stirring constantly,
until asparagus is coated in sauce but still
crispy, about 1 minute. Add minced garlic,
lemon zest, remaining 1 T. lemon juice &
ginger. Toss to combine & cook, continuing
to toss 1 minutes until ginger is fragrant.
Remove pan from heat; transfer to a platter &
toss with cilantro & sesame seeds.
Serves 4

(recipe: The Oakland Press, July 5, 2020)
——————————-
Grilled Corn-on-the-Cob
(no husks/no foil)

6 ears corn, shucked & silks
removed
salt
butter-flavored cooking spray

(salt & butter for serving)
=
Heat grill to medium-hot.
Spray each ear with cooking
spray & place directly over heat.
Rotate when dark spots appear
& kernels deepen in color
(usually 2-3 minutes) until ears
are uniformly cooked (about
10-12 minutes). Ears will be
speckled with char spots. Add
salt & serve with butter.
Serves 6

(recipe: food.com)
————————–
Avocado, Tomato & Corn Salad/Salsa

2 cloves garlic, minced
1 jalapeno pepper, minced (OR)
1 chipotle chile in adobo sauce
1 lime, juice & zest
1 T. olive oil
1 T. chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 C. frozen corn, rinsed
1 1/2 C diced tomatoes (grape,
cherry/cut in half)
salt/pepper, to taste
=
In large bowl mix first 5 ingredients.
Add avocado, onions, corn & tomatoes –
toss to coat. Season with salt/pepper.
Let stand 30 minutes – toss & serve.
Serves 6-8

(recipe: tasteofhome.com)
————————-
Chicken Waldorf Salad

2/3 C. mayonnaise
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
2 C. diced, cooked chicken
2 red apples, cored/diced
2/3 C. sliced celery
1/2 C. chopped walnuts
1/2 C. sliced seedless grapes
=
In bowl combine mayo, lemon
juice, salt/pepper. Add chicken,
apples, grapes & celery – toss to
coat. Cover & chill. Sprinkle top
with walnuts just before serving.
Serves 4-6

(recipe: tasteofhome.com)
————————

3-Ingredient Raspberry Lemonade Pie

1 quart vanilla ice cream, softened
6 oz. frozen raspberry lemonade
concentrate, thawed
1 ‘Nilla Wafer pie crust
=
Optional toppings:
fresh raspberries
Lemon zest/twists
=
In a large bowl stir softened ice
cream & thawed lemonade together
until completely mixed – pour into
wafer crust. Cover & freeze until
firm. Slice & serve with optional
garnishes. Serves 8

(recipe: iwashyoudry.com)

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

I’m halfway done knitting the ‘sequin & fuzzy yarn’
cowl. I’m beginning to think it ‘might’ be a scarf
but we’ll see. It’s NOT an easy knit b/c I have to
keep track of this very fine (sewing thread fine)
‘string’ with sequins on it plus 2 other strands of
yarn. It will be pretty when it’s done and I’ll be
GLAD when it’s over. The ladies who were giving
me advice kept saying “try to keep the sequins
on the right side of the scarf” (because sequins
can be scratchy if they’re close to your skin). Well,
that didn’t turn out well; I ended up getting out
the tweezers and pulling most of them to the
front side of the scarf/cowl – I will probably do
that again when it’s done but it’s pretty much
almost impossible to keep them all on one side –
they are just TOO close together! Oh well – it’s
for a charity . . .

Hope you are having a good start to your week.
In a short while I’m going to our local library
and doing a ‘parking lot pick-up’ of some books
I had on hold. Since the virus our library is still
not open but you can check out books on hold
and pick them up upon request in the parking
lot so that’s not too bad.

Hugs;

Pammie

Another beautiful Sunday!

The sun is shining, there’s a slight breeze and it’s 79 degrees F. (with an expected of 85!). A gorgeous Sunday, for sure! Nothing lately on our agenda; oldest son & youngest grandson dropped by yesterday. Son spend many hours using a wood chipper to reduce the many branches he & other grandson cut down last week. Husband & I kept the 3 yr. old amused – he’s good, just feed him & make sure he has something to drink & he’s good!

Still working on several knitting projects & 1 crocheted baby blanket. Getting pretty close to finishing the ‘donated’ alpaca/mohair yarns – it will be a scarf when I’m done. Our local library hasn’t opened yet; you can bring back books you rented (OR – put books on hold & pick them up there, after calling to let them know you’re coming – all ‘library work’ is done in the parking lot for now). I’ve run out of books to read – I ‘could’ raid my stash upstairs; I did that last month – we’ll see.

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

Easy Fruit Pizza

Cookie Crust:
1 2/3 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
10 T. butter, room temp.
1 large egg, room temp.
1 tsp. vanilla
1 tsp. almond extract

Frosting:
8 oz. cream cheese, room temp.
1/3 C. sugar
1/2 tsp. vanilla

Fruit Topping:
2 C. strawberries, sliced
2 kiwi, peeled/sliced
1/3 C. blueberries
1/4 C. mandarin oranges, drained
=
Preheat oven 350 degrees F.
LIghtly spray a 12″ pizza pan
(without holes on bottom) with
nonstick cooking spray.

Cookie Crust:
Whisk flour, baking powder, & salt
in small bowl. In another bowl using
elec. mixer, beat sugar & butter until light
& fluffy. Add in egg, vanilla & almond
extracts & beat until combined. Scrape
down sides of bowl as needed. Add in
dry ingredients & beat until soft cookie
dough forms. Press dough out into
prepared pan. Bake 11-13 minutes until
center is set. Let cool completely on
wire rack.

Frosting:
In a medium bowl using elec. mixer,
beat cream cheese, sugar & vanilla
until smooth & creamy. Spread evenly
over top of cooled crust.

Decorating:
Arrange fresh fruit over top of frosting
in a pattern you like.

(NOTE: if you like, you can mix 1 tsp.
honey with a little water to create a
nice glaze you can brush over fruits
so they look shiny)
Keep refrigerated until ready to serve.
Serves 12

(recipe: iwashyoudry.com)
——————————–

Chunky Tomato-Avocado Salad

1 avocado, pitted/peeled & cubed
3 plum tomatoes, chopped
1/4 C. sweet onion, chopped
1 T. fresh cilantro, chopped
2-3 T. lemon juice

In bowl gently stir ingredients together.
Cover & refrigerate overnight. Serves 4

Serve with corn chips or ‘Scoops’
for dippers

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

Crockpot Zesty Italian Beef Sandwiches

3 lb. beef chuck roast, quartered
1-2 T. oil
1 (2 oz) pkg. zesty Italian salad dressing mix
1 (12 oz) can beer
1 onion, chopped
6-7 pepperonicini peppers, chopped

6-8 sandwich buns, split
=
In a skillet over medium heat, brown roast
on all sides then place in crockpot. Sprinkle
dry dressing mix on top; pour beer over
roast. Add onions & peppers. Cover & cook
on High 5-6 hours until beef shreds easily
with a fork. Shred beef & serve on
sandwich buns. Makes 6-8 sandwiches.

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

Grilled Basil/Garlic Chicken Breasts
(4-12 hour marinade)

4 large boneless skinless chicken
breast halves (10-12 oz ea)
3 T. finely minced garlic
1 tsp. kosher salt
1/2 C. chopped fresh basil
1/4 C. olive oil

olive oil, salt/ground black pepper for skin
=
In small bowl mix garlic, 1 tsp. salt, basil &
oil. (add additional oil if necessary) Mash
garlic to a paste (poster used a mortar & pestle).
Smear mixture on both sides of chicken breasts
being careful to leave skins intact.
Gently place breasts in a gallon ziplock bag &
marinate, refrigerated, 4 hours up to 12 hours.
=
When ready to grill:
Remove chicken from bag, wipe skin side
free of marinade*. Brush on olive oil &
sprinkle on salt/pepper. Over a medium fire
place chicken skin-side down to crisp skin,
about 8-10 minutes, turning 90 degrees half
way through to get cross hatch marks. Once
skin is crisp, flip each piece over & move to
a cool side of grill – cook 8-10 minutes with
cover closed. (try to maintain an internal
grill temperature of 425 degrees F. by adjusting
burners on or off to keep that temperature.)

Remove chicken when internal temperature
reaches 155 degrees F using a probe thermometer.
Cover loosely with foil & allow to rest 5 minutes
before serving. Serve either whole or sliced.
Serves 4

*Wiping the skin helps the skin to brown without
burned basil pieces

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

Panzanella Salad

4 C. rustic Italian-style bread
cut into 1″ cubes
2 T. olive oil
1 English cucumber, halved,
seeded & sliced
1/3 C. red onion, thinly sliced
3 C. tomato, cut into 1″ pieces
3/4 C. yellow bell pepper, cut
into 1/2″ pieces
2 T. capers
1/2 C. basil leaves, sliced

Dressing:

2 T. lemon juice
1 T. Dijon mustard
3 T. red wine vinegar
2 tsp. sugar
2 T. finely minced shallot
1/2 tsp. dried oregano
1 tsp. dried parsley
1/2 C. olive oil
salt/black pepper, to taste

Preheat oven 400 degrees F.
Place bread cubes in a bowl;
add 2 T. olive oil & toss to coat.
Place bread on a sheet pan &
bake 10-15 minutes until dry &
lightly browned then place in a
large bowl with cucumber, onion,
tomato, bell peppers & capers.

Dressing:

Place all dressing ingredients in a bowl
& whisk until smooth. Pour dressing over
bread/vegetables & toss to gently
combine. Cover & chill at least 30
minutes or up to 6 hours. Stir in basil
& serve. Serves 6

(recipe: dinnerathezoo.com)
—————————

Country Tomato/Bacon Pie

2-3 tomatoes, sliced
1 (9 inch) deep dish frozen pie crust,
baked accordg. to pkg. directions*
1/2 C. green onions, chopped
1/4 C. basil, chopped
1/2 C. cooked/crumbled bacon
ground black pepper, to taste
1/2 C. mayonnaise
1 C. shredded cheese (poster used
Mozzarella/Cheddar)
=
*If using a frozen pie crust, defrost
on counter about 10 minutes. Prick
with a fork & bake accordg. to pkg.
directions. (usually 400 degrees F.
10-12 minutes) Cool crust slightly.
=
Turn oven temp down to 350 degrees F.
Layer slices of tomato in bottom of pie
crust – season with black pepper; top
with green onions, basil & crumbled
bacon.
In a bowl combine mayo & shredded
cheese – spread on top of pie.
Bake 30-35 minutes until golden brown.

NOTE: If edges of pie crust are becoming
too brown while baking, place some strips
of foil around edges over crust during
baking time. Serves 6

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

Crockpot Glazed Coffee Cake

3 1/2 C. Bisquick baking mix,
divided
1 1/2 C. sugar
1 C. vanilla yogurt
2 eggs, beaten
1/2 C. brown sugar, packed
1 tsp. cinnamon
1 C. powdered sugar
3 T. milk
=
Spray insides of crockpot with
nonstick cooking spray. Cut a
piece of parchment paper to fit
the bottom of crockpot – place
paper in crockpot & spray top
with nonstick spray. In a bowl
mix 3 C. baking mix, sugar, yogurt,
eggs & vanilla.
In another bowl mix remaining
Bisquick mix, cinnamon & brown
sugar. Spread half of batter in bottom
of crockpot  – cover with half brown
sugar mixture. Spoon rest of batter on
top of sugar mixture – end with
remaining brown sugar mixture.
Place 2 paper towels under lid of
crockpot; cover & cook  on High
1 1/2 to 2 hours until a toothpick
inserted into center comes out clean.
Let stand 10 minutes.
Use a spatula to run around edge of
cake to separate cake from crockpot.
Flip cake onto a serving plate &
remove parchment paper from cake.
In a bowl mix powdered sugar & enough
milk to make a drizzle – drizzle glaze
over cake. Serves 10-12

(recipe: recipesthatcrock.com)

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

Hope you are all in good health and able to enjoy

this lovely summer weather!

PS: Gas Prices are currently: $2.15/9

Hugs;

Pammie

My New ‘Normal’ is slowly coming together!

This past Saturday was National Knit in Public Day – above is me (bundled in a heavy sweatshirt jacket, using my knitting project to keep my knees warm!) It was a ‘balmy’ 63 degrees, sunny with a very strong wind. We had 18 ladies in attendance which made me happy! The general consensus was: we were having such a good time – why not do this regularly? I just finished officially scheduling our “Panera” knit group meeting for tomorrow 4-6/7 p.m. in the above park! (Panera is still at 50% capacity seating and 6′ distancing of people so it would not work for 18+ of us to try to cram in there at this time). I’m looking forward to scheduling events again! Slowly but surely my ‘new normal’ is coming into view. The ‘fun’ thing about this ‘new normal’ for my knit group is: we are now incorporating BOTH of my knit groups together!

One of the ladies in my groups began a new project for those who wanted to participate. It seems a friend gave her 2 very large garbage bags full of very expensive yarns with the stipulation that said yarns would be used to create items which could be sold to benefit CHARITIES. These are yarns I’m not familiar with – various strange textures, weights, etc. My friend divided the yarns up into projects, with a pattern (should you need one) for various items to knit/crochet. I was timid at first, choosing 2 bags. Saturday she brought the remainder of the yarns (altogether she created 44 project bags!). I now have 4 bags: one I’m working on in various shades of browns/tans/rust – it’s eventually going to be a cowl. I think the yarns are ugly but that’s just me: one is Alpaca – reminds me of knitting with dog hair! Another will be fingerless gloves – these are in a bright teal with white top & bottom; the other 2 bags are currently without an ‘idea of what to make out of them’. My friend has asked that we complete the projects by December so I’ve got time. (and I thought I was going a bit over my normal number of projects with 2 baby blankets & some baby booties! Now I’m at 2 baby blankets, knitting baby headbands for the Sept. Vet’s baby shower, baby booties and ‘the bags’!) Oh well – keeps me busy & out of trouble, right?

The ‘build a new garage’ project is still in the works; we’re awaiting a quote from another builder, not exactly sure when he’s coming over – that’s 2 builders/2 quotes – we’ll see where this goes.

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

(DISCLAIMER: the recipes I feature on this blog are not my recipes – see the recipe sites listed under each recipe)

Apple Pie w/ Peanut Butter Crumble

1 (9 inch) unbaked pie shell (poster
used Pillsbury frozen pie crust)
1 C. sour cream
1/2 C. sugar, divided (3/4 & 1/4)
2 tsp. vanlla
4 C. apples, peeled/sliced (or chopped)
Poster used 5 small Red Delicious but
you can use any baking apple)
1 C. rolled oats (can use quick cooking oats)
1 1/2 tsp. cinnamon
1 C. peanut butter ( poster used extra
crunchy – you can use regular if you like)
2 T. butter or margarine, softened
=
Preheat oven 350 degrees F.
In large bowl whisk sour cream, 1/4 C.
sugar, eggs, 1/4 C. flour & vanilla. fold
in apples – toss to coat then pour into
pie shell. In a bowl mix oats, 3/4 C. flour,
1/4 C. sugar & cinnamon.
Either in microwave or on stovetop,
melt peanut butter & butter together
until smooth. Add to oat mixture &
sprinkle over apples.
Bake 50-55 minutes until golden brown
& center is set. Serves 6

NOTE:  Leftover pie should be refrigerated

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

Crockpot BBQ Country-style
Pork Ribs

5 lb. country-style pork ribs
1 C. chopped celery
2 C. chopped onions
1/2 C. chopped green bell pepper
1 C. ketchup
1/2 C. yellow mustard
1 C. BBQ sauce
1 C. water
3 T. dark cider vinegar
2 T. Worcestershire sauce
1 T. brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic salt
1 (14.5 oz) can diced tomatoes
=
Suggested serving sides:
cooked white rice to serve 6
baked beans to serve 6
cole slaw
toasted garlic bread
=
Place ribs in large deep pot – cover
with water & boil 20-30  minutes to
decrease fat.

In a large bowl mix all other ingredients
& stir to mix well.
Place pork in crockpot, adding sauce as
you go, until you get about an inch from
top of crockpo. Use as much sauce as you
can (it will be needed later to put over rice)
Mix all well. Cover & cook on High about
5 hours. (You can keep it longer on Low
to keep it hot) Serves 6

(recipe: food.com)
———————————-

Tomato Salad

5 C. tomatoes, cut into 1″ pieces
1 C. bocconcini (mozzarella balls)
1/4 C. red onion thinly sliced
1/3 C. small basil leaves
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. fresh minced garlic
salt/black pepper, to taste

Place tomatoes, mozz. balls, red
onion & basil in large bowl. In a
small bowl whisk olive oil, red
wine vinegar, sugar, oregano, garlic,
salt/pepper (to taste). Pour dressing
over tomato mixture & gently toss
to coat evenly. Serve immediately
or cover & refrigerate up to 2 hours.
Serves 6

(recipe: dinneratthezoo.com)
————————

Bruschetta Chicken
(Grill recipe)

4 thin-cut boneless skinless
chicken breasts
1/4 C. olive oil
2 T. lemon juice
1 tsp. salt
1 tsp. Italian seasoning*
1/2 tsp. black pepper
4 slices mozzarella cheese
2 T. balsamic glaze

Topping:
1 1/2 C. tomatoes, diced
1/2 tsp. garlic, finely minced
1 T. olive oil
1/4 C. thinly sliced basil leaves
salt/black pepper, to taste
2 T. red onion, minced
=
In large bowl or ziplock bag mix olive
oil, lemon juice, salt, Ital. seasoning &
black pepper. Place chicken in bag &
marinate at least 30 minutes or up to
4 hours.
====
Preheat grill or grill pan to medium high.
Remove chicken from bag (discard bag).
Place chicken on grill. Cook 4-5 minutes
on each side (or until fully cooked).
Place mozz. cheese slices on top of chicken;
cover grill & cook until cheese melts, 2-3
minutes.
(While chicken is cooking prepare topping)
Topping:
In medium bowl combine tomatoes, garlic,
olive oil, red onion, basil, salt/pepper – let
stand 10 minutes. Spoon bruschetta
mixture over chicken. Drizzle with balsamic
glaze & serve. Serves 4

*If you don’t have Italian seasoning:
Mix 1 tsp. garlic powder, 1 tsp. dried oregano,
& 1 tsp. dried basil

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

Lemon Garlic Smashed Potatoes

6 medium potatoes (Yukon Gold or
Carisma)
3 T. melted butter (or 2 T. olive oil)
4 cloves garlic, crushed (or 2 if you
like a milder flavor)
2 tsp. dried oregano, divided
salt/black pepper, to taste
(optional: 1/2 tsp. semolina –
for crispy potatoes)
=
Preheat oven to Broil (or grill
to medium-high (about 200 degrees F/
400 degrees F)
Place potatoes in large pot of salted
water; cook, covered 30-35 until
fork-tender; drain well. Lightly spray
a large baking sheet or tray with nonstick
cooking spray. Arrange potatoes on sheet &
use a potato masher to lightly flatten the
potatoes in one piece (don’t mash too hard).
In a small bowl mix butter, lemon juice &
garlic – pour over each potato. Sprinkle tops
with half of oregano, salt/pepper. Lightly
spray with cooking spray & sprinkle tops
with semolina, if using.
Broil or grill until golden & crispy, about
15 minutes. Remove from oven, sprinkle
tops with remaining oregano.
To serve: season with a little extra salt &
pepper, serve immediately.
Serves 6

NOTE: For even crispier potatoes, remove
from oven half way through cooking;
spray with a little extra cooking spray &
continue broiling/grilling until golden
brown.

(recipe: cafedelites.com)
————————————

Southwest Chicken Coleslaw

2 C. cooked/chopped chicken
2 C. coleslaw mix
1/2 C. shredded Cheddar cheese
1 C. grape or cherry tomatoes,
quartered
1 1/2 T. fresh lime juice
1/2 C. buttermilk Ranch salad dressing
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1/2 tsp. sugar
=
In large bowl add chicken, coleslaw,
cheese & tomatoes. In smaller bowl
mix lime juice, ranch dressing, chili
powder, cumin, pepper & sugar until
combined – pour over coleslaw mix &
stir to combine. Refrigerate at least
one hour prior to serving.
Serves 6-8

NOTE: Also great served on a
spinach or tomato tortilla as a wrap

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

Orange Meringue Pie

1 (9 inch) unbaked pie crust
3/4 c. sugar
1/3 C. cornstarch
1 pinch salt
1 C. orange juice
1/2 C. lemon juice
1/4 C. water
4 eggs, separated
4 T. butter or margarine, cut into
pieces
2 tsp. grated orange zest
1/2 C. diced orange segments
1/2 C. sugar
1/4 tsp. cream of tartar
=
Preheat oven 400 degrees F.
Line unbaked pastry crust with
foil & a layer of pie weights or
dried beans. Bake in preheated
oven until edge of crust is golden,
about 10 minutes. Carefully
remove foil & weights; bake
about 5 minutes more.
In small saucepan stir 3/4 C. sugar,
1/3 C. cornstarch & salt. Mix in
orange & lemon juices & water.
Whisk in egg yolks. Cook over
medium heat, stirring frequently,
until thick & bubbly, about 5 minutes.
Remove from heat & stir in butter
& orange zest. (If desired, stir in
orange segments) Pour into pie
crust; cover with plastic wrap & set
aside to cool.
==
(When pie has cooled to room temp)
Preheat oven to 350 degrees F.
Preparing Meringue:
In large glass or metal bowl
beat egg whites until foamy.
Gradually add 1/2 C. sugar &
cream of tartar, continuing to
beat until stiff peaks form. Lift
beater or whisk straight up – the
egg whites should form a sharp
peak that holds it’s shape. Spread
meringue over pie, making sure
it completely covers the filling &
meets the edges of the pie crust.
Bake in preheated oven until
meringue topping is golden
brown, about 15 minutes.

(recipe: Facebook)

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

Our weather has been kind of ‘iffy’ – one day sunny
& in the 60’s, next in the 70/80’s. Today it’s supposed
to have a High of 76 degrees F. tomorrow High of 86!
Thurs. high of 90, Friday high of 92! WOW!

Gas prices jumped a bit lately to $2.04/9; not a big
jump.

Hope you have a GREAT day – stay healthy!

Hugs;

Pammie

PS: You can’t really see it very good – but the project on my lap is the White/Pink Chevron baby blanket – I’m very close to being done with it.

Holiday Recipes

Cherry Pudding Cake

2 C. flour
2 1/2 C. sugar, divided
4 tsp. baking powder
1 C. milk
2 T. canola oil
2 (14.5 oz, ea) cans water-packed
pitted tart red cherries, well drained
2-3 drops red food coloring, optional
1/8 tsp. almond extract

Optional: whipped cream or ice cream
=
Preheat oven 375 degrees F.
Spray a 3 qt. shallow casserole dish with
nonstick cooking spray. In a bowl combine
flour, 1 C. sugar, baking powder, milk & oil;
pour into prepared dish.
In another bowl combine cherries, food
coloring (if using) almond extract &
remaining sugar – mix well & spoon over
batter. Bake 40-45 minutes until a toothpick
inserted into cake portion comes out clean.
Serve warm with optional toppings.
Serves 12

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

Campfire Cheesy Potatoes
(in foil – Grill or Oven)

2 lb. mini Yukon Gold potatoes,
quartered
2 T. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
kosher salt/ground black pepper
2 C. shredded mozzarella cheese
1 C. freshly grated Parmesan cheese

chopped parsley – garnish
crushed red pepper flakes – garnish
=
Preheat grill to medium-high (OR)
Preheat oven 425 degrees F.
Cut 4 large pieces of heavy duty foil
10″ long.
In large bowl toss potatoes with olive
oil, garlic powder & oregano – season
with salt/pepper. Divide potatoes between
foil pieces then fold packets crosswise to
completely cover potatoes – roll up top
& bottom edges to seam them closed.
Place packets on grill & cook 10-15
minutes, until just cooked through

(OVEN:) bake 15 minutes.

Being very careful, unwrap packets &
sprinkle with both cheeses – fold back
over potatoes & cook until cheeses
melt, 3-5 minutes. Top with parsley/
red pepper flakes – serve warm.
Serves 4

(recipe: delish.com)
————————-

Best Pasta Salad

8 oz. rotini pasta
1 large tomato, chopped
into small pieces
1 medium green pepper, chopped
into small pieces
1 small onion, chopped, small
1 (2 1/4 oz) can black olives, drained/
sliced
1 (8 oz) bottle (Kraft) Sun-dried
tomato salad dressing
1/4 C. Parmesan cheese

Cook pasta accordg. to pkg. directions,
about 8 minutes, stirring occasionally.
Drain pasta, rinse in cold water 3 minutes.
In large bowl mix cooled pasta, tomatoes,
peppers, onion & olives. Refrigerate about
1/2 hour. Pour on salad dressing; mix well.
Add Parm. cheese; mix well & serve
immediately. Serves 6-8

Leftovers: – you will need to re-wet the
salad by adding a little more dressing
the next day.

(recipe: food.com)
——————————
Southwestern Grilled Chicken
with Lime Butter

2 tsp. cinnamon
1 T. chili powder
1 T. brown sugar
1 tsp. cocoa powder
1/2 tsp. salt
1/2 tsp. ground black pepper
3 T. olive oil
1 T. balsamic vinegar
3 1/2 lb. bone-in chicken parts

Lime Butter:

1/2 C. butter, melted
1 T. fresh lime juice
1 serrano chili, minced
2 T. finely minced white onion
1/4 C. finely chopped fresh cilantro
1 pinch black pepper

In small bowl combine first 8
ingredients. Using a spoon or
basting brush, spread mixture
over chicken – grill chicken.

Lime Butter:
In small bowl combine all butter
ingredients – drizzle over cooked
chicken just before serving (or
serve separately for dipping).
Serves 8

(recipe: food.com)
——————————–
Greek Village Salad

4 tomatoes, cut into wedges
1 slender cucumber, cut in half
lengthwise, then cut into thin strips
1 green pepper, seeded/ cut into
thin strips
2 red peppers, seeded/cut into
thin strips
1 red onion, sliced/separated into rings
======
1/2 C. kalamata olives
8 oz. feta cheese, sliced

Dressing:

3 T. olive oil
1 T. red wine vinegar
2 T. fresh lemon juice
1/2 tsp. dried oregano
1 tsp. chopped parsley
3 cloves garlic, crushed
1/2 tsp. salt
ground black pepper
=
Place all salad ingredients in
large bowl; top with olives.
Mix dressing ingredients in a
screw-top jar – seal/shake well.
Pour dressing on salad just
before serving. Top with feta &
sprinkle with oregano.
Serves 6

(recipe: food.com)
————————–

Sausage & Pepper Sandwiches

1 T. olive oil
1 lb. smoked sausage, sliced into
quarters, then lengthwise
1 red bell pepper, seeded/sliced
1 yellow bell pepper, seeded/sliced
1 orange bell pepper, seeded/sliced
2 medium yellow onions, sliced
3 cloves garlic, chopped
2 T. tomato paste
1 C. beer
1/2 C. BBQ sauce
=
4 hoagie rolls, sliced
=
Preheat oven 350 degrees F.
Heat oil in large cast iron skillet
(or Dutch oven) over medium heat.
Add sausages & brown on all
sides, 7-8 minutes. remove from
skillet. Add onions & pepper to
skillet & saute until tender, about
6 minutes. Add garlic & saute until
fragrant. Stir in tomato sauce, beer
& BBQ sauce – cook a few minutes
then add sausages. Reduce heat &
simmer until sauce is thick, about
10 minutes.

Place sliced hoagie rolls on a sheet
tray & toast in oven while sausage is
simmer. Remove from oven & fill
with sausage & peppers.
Serves 4

(recipe: food.com)
————————–

Crockpot Korean BBQ

1/4 C. corn starch
2 T. sesame oil
1/2 tsp. garlic powder
1/2 C. soy sauce
1/2 tsp. chicken or beef granules
3/4 C. brown sugar
1 onion, diced (1/3 C. dehydrated/
minced)
1/4 tsp. red pepper flakes
1 1/2 lb. bee flank steak*
=
Cooked rice or noodles to serve 8
=
Place all ingredients in crockpot;
cover & cook on Low 6-8 hours
(or) High 4-6 hours.
Remove meat & cut into pieces or
shred; return meat to crockpot.
Serves 8
Serve over rice or cooked noodles

*Poster notes that she has used a
beef roast and or/beef round steak
instead of flank steak.

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

Crockpot Creamy Nacho Chicken Dip

1 (16 oz) can refried beans
8 oz. pkg. cream cheese, softened
1 (12 oz) can chicken, drained/shredded
1 (16 oz) jar chunky salsa
8 oz. shredded Mexican-blend cheese

tortilla chips or tortillas for dipping
=
Spray insides of 4 qt. crockpot with
nonstick cooking spray. In small bowl
mash/stir cream cheese until smooth.
Layer ingredients in crockpot:
refried beans
cream cheese
chicken
salsa
cheese
Cover & cook on High 1 hour (or Low 2 hrs)
Serve either on top of chips or use chips/
tortillas as dippers.  Serves 12

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

Crockpot Mac & Cheese

1 lb. elbow macaroni, uncooked
(regular, not gluten free)
2 1/2 C. whole milk
12 oz. evaporated milk
12 oz. sharp Cheddar cheese,
shredded (3 C.)
4 oz. American Cheese* (or
Monterrey
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. garlic powder
dash cayenne pepper, to taste
1/4 C. butter, cubed

Spray a 6 qt. crockpot insides
with nonstick cooking spray.
Rinse uncooked pasta well under
cold water & drain – add to crockpot
along with milks, cheeses, salt/pepper,
mustard, garlic powder & cayenne.
Stir to combine, making sure macaroni
is submerged in liquid as much as
possible – dot with cubed butter.
Cover & cook on Low 1 hour. Remove
lid & stir – depending on your crockpot,
your dish could be done at this point
OR require up to 1-2 more hours
cooking time. IF NOT DONE: continue
cooking & checking every half hour
or so. When done, pasta will be
tender & liquid will be thick & creamy.
Serves 8

*American cheese or Monterrey:
1 C. shredded from the deli, not
processed slices

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

Salted Caramel Cookie Cups

3/4 C. butter
1 C. brown sugar
1 large egg
2 tsp. vanilla
2 C. flour
2 tsp. corn starch
1 tsp. baking soda
1/2 tsp. salt
1/2 C. mini chocolate chips
20 caramel candies, unwrapped
kosher salt, for sprinkling

Preheat oven 350 degrees F.
Spray 10 muffin cup openings with
nonstick cooking spray.
In small saucepan melt butter over
medium heat. Whisk constantly
until butter turns a deep golden brown,
about 5 minutes. Pour butter into a large
mixing bowl – stir in brown sugar until
well combined; stir in egg & vanilla –
mix well. Mix in flour, corn starch, baking
soda & salt until well combined. Let sit
15 minutes to cool before adding choc.
chips. Scoop 1 T. dough into each muffin
cup – flatten with your fingers to cover
bottom of the tin. Place 2 caramel candies
on top of dough; sprinkle with a bit of
kosher salt. Top each with another tablespoon
of cookie dough. Bake 10 minutes.
Remove from oven & let cool 10 minutes
before carefully removing from tins. Best
served warm (otherwise caramel hards
back up). Makes 10 cookies

NOTE: Poster said: can reheat in a hot oven
or microwave them for 10 seconds.

(recipe: bunsinmyoven.com)

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

Enjoy your weekend!

Hugs;

Pammie

Tuesday

Last night found my husband and myself sitting in the rain in 50 degree weather watching our oldest grandson’s last football game. They won 28 to 0! It was a good (but wet) game – glad we went; almost his entire family (extended as well) attended so he had a good showing of support.

Today found husband & I at our regular doctors for our 3-month check up. I’m diabetic so our dr. insists on the ‘every 3 month’ visit – husband just likes to tag along & bug the doctor. We have a GREAT doctor – great sense of humor, really quick-witted – it’s a joy to go there. Glad to report my weight is doing very well (down to 171) and blood sugars are good, too – yay! We ‘celebrated’ by going out to lunch; I had a taco salad (YUM!)

===========

Sweetened Condensed Milk Pumpkin Bread

3 C. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. (freshly grated) nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
4 eggs, room temp.
4 T. butter, melted
1/4 C. canola oil
1 (14 oz) can sweetened cond. milk
1 (15 oz) can pumpkin puree
3/4 C. sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Place oven rack in top third of oven.
Grease & flour 2 (8 X 4″) loaf pans
(poster used glass loaf pans)

In large bowl whisk flour, salt, cinnamon,
nutmeg, cloves, ginger, baking soda &
baking powder. In another medium bowl
whisk eggs, butter, oil, sweetnd cond. milk,
canned pumpkin, sugar & vanilla. Whisk
wet ingredients into dry & mix to combine.
Divide batter between prepared pans, evenly.
Bake 45-50 minutes until a toothpick inserted
into center of loaf comes out clean. Do not
over bake. Cool 10 minutes then remove from
pans & cool on wire racks.
Can be eaten warm or when cooled.
Cover & refrigerate leftovers.
Makes 2 loaves

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

Crockpot Brown Rice Mushroom Risotto

1 C. diced onion
2 T. butter
1 clove garlic, minced
8 oz. sliced mushrooms
1 C. long-grain brown rice
1/2 C. broth (or 1/2 C. water & 1/2
tsp. chicken bouillon)
2 C. chicken broth
1 C. water
1/3 C. grated Parmesan cheese
salt/pepper, to taste
1 T. white wine vinegar

Spray insides of crockpot with
nonstick cooking spray.
In a microwave-safe dish stir onion,
butter, garlic, mushrooms, rice &
1/2 C. broth – microwave 4 minutes,
stirring every 90 seconds – pour into
crockpot. Stir in 2 C. broth & water;
cover & cook on High about 3 hours.
Stir in Parm. cheese, salt/pepper, to
taste, & vinegar. Serve immediately.
(Poster says it tastes best served right
away) Serves 6

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

Mushroom-stuffed Pork Chops
GRILL

2 tsp. olive oil
2 T. thinly sliced green onions
1 (8 oz) pkg. fresh mushrooms, coarsely
chopped
2 tsp. snipped fresh rosemary (or 2 tsp.
oregano)
1/8 tsp. salt
1/8 tsp. black pepper
4 boneless pork chops, cut 1″ thick
2 tsp. Worcestershire sauce

Stuffing:
In large skillet heat oil over medium
heat. Add green onion – cook 1 minute.
Stir in mushrooms, rosemary, salt/
pepper – cook & stir 2-3 minutes until
mushrooms are tender. Remove from
heat.
Trim fat from chops. Cut a slit (a ‘pocket’)
in each chop by cutting from fat side almost
to, but not through, the opposite side. Spoon
stuffing into pockets in chops (if necessary,
secure with wooden toothpicks). Brush chops
with Worc. sauce; season chops lightly with
additional salt/pepper. Grill chops on rack of
an uncovered grill directly over medium heat
about 20 minutes until juices run clear, turning
once halfway through cooking time.
Remove toothpicks & serve. Serves 4

(recipe: food.com)
——————————-

(Low Carb) Sheet Pan Chicken Teriyaki

2 lb. boneless skinless chicken breasts
cut into bite-sized pieces
2-3 C. broccoli florets
2-3 C. cauliflower florets
2 green onions, diced

Sauce:
1/2 C. teriyaki sauce
2 T. honey
1 tsp. sriracha sauce
=
Preheat oven 375 degrees F.
Spray a large, rimmed baking sheet
with nonstick cooking spray.
In small bowl stir together sauce
ingredients. Place chicken & veggies
on baking sheet & drizzle with all
of the sauce – toss to coat. Bake about
30 minutes, stirring halfway through
cooking time) until chicken is no
longer pink in center & veggies are
cooked to your desired doneness.

(recipe: southernplate.com)
—————————-
Enchilada Dip

1 (8 oz) pkg. cream cheese, softened
1 (7 oz) can chopped green chiles,
undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1 1/2 C. Mexican-style (Kraft) finely
shredded Four Cheese, divided
1/2 lb. boneless, skinless chicken
breasts, cooked/finely shredded
=
Crackers or baked pita triangles, for dipping
=
Preheat oven 350 degrees F.
In medium bowl using elec. mixer
beat cream cheese, chiles, seasonings
& 1 C. shredded cheese. Stir in
chicken & spread on bottom of a
9-inch oven-proof plate.
Bake 20-25 minutes until dip is heated
through. Sprinkle top with remaining
cheese & let stand 10 minutes.
Serves 18

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

Crockpot Minestrone Soup

1/4 C. Zesty Italian salad dressing
1 C. onion, chopped
1/2 C. celery, sliced
1/2 C. carrot – peeled/sliced
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can kidney beans, drained/
rinsed
2 (14 oz, ea) cans vegetable broth
3 C. water
1 tsp. Italian seasoning
1 1/2 to 2 C. small shell pasta, uncooked

Optional: 1 lb. ground mild sausage,
browned/drained
==
Optional topping:
fresh grated Parmesan cheese (or 4-cheese
Italian blend)
=
Place all ingredients (except uncooked
pasta & topping)
in crockpot – stir. Cover & cook on Low
8 hours (or High 4 hours).
Place uncooked pasta into crockpot;
stir, cover & cook on High 30 minutes
longer (it’s done when pasta is tender).
Sprinkle with fresh grated Parmesan
or 4-cheese Italian blend cheese, if desired.
Serves 6

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

Pumpkin Pie Squares

1 C. flour
1/2 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 C. cold butter

Filling:

2 (15 oz, ea) cans solid-pack pumpkin
2 (12 oz. ea) cans evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt

Topping:

1/2 C. packed brown sugar
1/2 C. chopped pecans
2 T. butter, softened

Optional topping:
Sweet whipped cream (OR)
Cool Whip (thawed)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl combine flour, oats
& brown sugar – cut in butter until
mixture is crumbly. Pour batter into
prepared pan & bake 20 minutes
until golden brown.
Beat filling ingredients until smooth;
pour over crust & bake 45 minutes.
Combine topping ingredients &
sprinkle over filling. Bake 15-20
minutes until a knife inserted into
center comes out clean. Cool, then
refrigerate until serving. If desired,
serve with optional toppings.
Makes 20

(recipe: tasteofhome.com)

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

Things are going good here – don’t remember if I mentioned
one of my special needs girls asked if I would knit her a scarf;
she wanted either orange or purple. I found 2 colors of purple
at the yarn swap and have tried numerous times to make it
work (changed needles, changed yarns, changed patterns)
only to get VERY frustrated. Seems the one ‘yarn’ I picked up
is actually cotton & merino wool (more like a very soft dish-
cloth yarn) – just didn’t like the feel of it when knitting and
it didn’t show off the pattern well, either. Finally I went to
Meijers store and bought 2 large skeins of a really nice sort-
of grape colored yarn – what a difference! I have already knit
up MORE than all the other attempts in the past with this.
I think she’ll like the scarf when done – will ask her tomorrow
if she thinks she might like fringe on it. Sometimes ya just have
to go with your instincts – I would have driven myself crazy
trying my hardest to make that other yarn work.

Hope you’re having a good day!

Hugs;

Pammie

More Summertime Recipes!

Strawberry Banana Poke Cake

1 (13.25 oz) box strawberry cake mix
4 eggs
1/2 C. (1 stick) unsalted butter, melted
1 C. whole milk
2 (3.4 oz, ea) boxes instant banana pudding
mix
4 C. cold whole milk

1 (8 oz) tub Cool Whip, thawed
4 bananas, thinly sliced
1 pint strawberries, cleaned/thinly sliced

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large bowl beat cake
mix, eggs, melted butter & 1 C. milk,
stirring until mixture is smooth. Pour
batter into prepared dish & bake accordg.
to cake pkg. directions. While cake bakes:
Whisk pudding mix & 4 C. cold milk. Remove
cake from oven & using the handle of a
wooden spoon, poke holes all over top of
cake 2 inches apart. Pour pudding over top
of cake & smooth to fill holes. Refrigerate
cake to set pudding.
Once pudding is set, top with a thick layer
of Cool Whip. Top with sliced strawberries &
bananas. Slice & serve.

(recipe: 1krecipes.com)
———————————-

Zucchini Parmesan Crisps

2 medium zucchini (about 1 lb, total)
1 T. olive oil
1/4 C. freshly grated Parmesan cheese
(3/4 oz)
1/4 C. plain dry breadcrumbs
1/8 tsp. salt
fresh ground black pepper

Preheat oven 450 degrees F.
Spray a baking sheet with
nonstick cooking spray. Slice
zucchini into 1/4 inch thick rounds.
In medium bow, toss zucchini with
oil. In small bowl combine Parm.,
bread crumbs, salt & a few turns of
pepper. Dip each round into Parm.
mixture, coating evenly on both
sides & pressing coating on to
stick. Place in a single layer on
prepared sheet. Bake 25-30
minutes until browned & crisp.
Remove with a spatula & serve
immediately.
Makes 4 servings (1/2 C. each)

(recipe: foodnetwork.com)
————————
Black Bean & Corn Salad

1 (14 oz) can black beans, drained/
rinsed
2 C. frozen corn kernels
1 small red bell pepper, seeded/chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin, (half a palm
full)
2 tsp. hot sauce (recommended Tabasco)
1 lime, juiced
2 T. vegetable or olive oil
salt/pepper, to taste

Combine all ingredients in a bowl. Let
stand at least 15 minutes for corn to fully
defrost & flavors to combine, then toss
& serve. Serves 4

NOTE: using frozen corn – the corn will
add a quick-chill to this salad as it
defrosts – no need to refrigerate

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

30-Minute Grilled Chicken Thighs
(& Watermelon/Feta Salad

5 large cloves garlic, 4 grated/
1 whole
1/2 C. plus 2 T. olive oil (plus more
for oiling grill grates)
zest & juice of 2 lemons
1 T. dried oregano
4 large bone-in, skin on chicken
thighs (about 2 lb)
1/2 of medium watermelon, about
3 lb.
1 garden cucumber, peeled (8 oz)
1 (4 oz) block feta cheese
1/2 C. pitted Kalamata olives
kosher salt/gr. black pepper
1/2 baguette, halved length-wise
1/2 C. fresh mint leaves, torn into
large pieces

Prepare grill for medium heat.
Place grated garlic in large ziplock
bag; add 1/4 C. oil, lemon zest &
juice, oregano & chicken. Seal bag
tightly & (using your hands) vigorously
massage marinade into chicken, making
sure chicken is evenly coated. Marinate
at least 10 minutes at room temp.

Remove rind from watermelon, cut fruit
into 1 inch cubes & place in large mixing
bowl. (should be about 6 C.) Quarter the
cucumber lengthwise & cut into 1-inch
pieces-place on top of watermelon in bowl.
Cut feta cheese into 1/2-inch cubes & place
on top of cucumber. Top with Kalamata
olives. (DO not mix yet).

Remove chicken from marinade & place on
a platter. Lightly oil grill grates & sprinkle
chicken liberally with salt/pepper – arrange
pieces skin-sides down on grill, leaving some
space between pieces. Cook until skin is lightly
charred & releases itself from grill, about 2
minutes. Rotate chicken about 90 degrees so
skin won’t burn – cook 2 more minutes. Flip &
cook an additional 5 minutes. Cover grill & cook
until an instant-read thermometer inserted into
deepest part of chicken reads 165 degrees F.,
about 5 more minutes. Transfer to a platter &
let rest at least 5 minutes before serving.
While chicken is resting, brush the cut sides
of the baguette halves with 2 T. oil & sprinkle
with salt/pepper. Arrange bread, cut-sides down,
on grill & cook until lightly charred & warmed
through, about 2 minutes. Halve remaining
garlic clove & lightly rub cut sides of garlic on
hot bread. Halve each piece of baguette.

Scatter most of shredded mint over watermelon
mixture; add remaining 1/4 C. olive oil & a large
pinch of salt/pepper -stir gently to combine.

Divide watermelon salad among 4 dinner plates
with 1 piece chicken & some bread. Garnish with
remaining mint & serve immediately.
Serves 4

NOTE: If using a charcoal grill, be sure to allow a
little extra time to let coals reach the proper
temperature before cooking.

(recipe: foodnetwork.com)
————————————
Mediterranean Cucumber & Tomato Salad

1 cucumber, skin-on, seeded/chopped
1 pint cherry tomatoes (25-30) halved or
quartered
3 radishes, chopped (or can substitute
a few T. chopped red onion)
1 red or yellow bell pepper, seeded/chopped
handful fresh parsley
1 T. olive oil
3 T. lemon juice
salt, to taste

Combine all ingredients in large bowl &
toss well. Serve at room temp. or refrigerate.
Serves 4

(recipe: yummly.com)
—————————–

Creamy Crockpot Corn

1 (24 oz) pkg. frozen corn
8 oz. cream cheese, cubed
1/4 C. butter, cubed
2 T. sugar
salt/pepper – to taste

Place frozen corn in crockpot; add
butter & cream cheese. Add sugar,
salt/pepper – stir to combine.
Cover & cook on High 2 hours
(or Low 4 hours). Halfway through
cooking time stir again, cover &
continue to cook.

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

Crockpot Hot Fudge Brownies

1 (20 oz) box brownie mix – prepared
with ingredients on box (but not baked)
1 C. chocolate syrup
1 C. hot water

Optional toppings:
vanilla ice cream, Cool Whip (thawed),
maraschino cherries, sprinkles, chopped nuts
=
Spray crockpot insides with nonstick cooking
spray. Pour brownie batter into crockpot &
spread evenly. In a bowl combine choc.
syrup & water – pour over batter. Cover &
cook on High 2 1/2 – 3 hours until edges
are just set. Remove lid & let stand 30
minutes so middle can set up. Serve with
your favorite toppings. Serves 8

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

Enjoy this great SUMMER weather while it lasts!

Hugs:

Pammie

It’s Tuesday

We took my minivan into the dealership yesterday – air conditioning only works on drivers side, big roofing nail in front tire, slow leak in back tire AND a rattling noise by the tailpipe – just a ‘few’ things, right? They called today – they can fix the air (under warrantee – YAY!), fix the tires BUT the rattle is the heat shield (the bolts rusted off) so we have to take it to their body shop to have THEM fix it – oh, joy – next week another trip to the dealership. Life goes on, right?

The weather is beginning to look a little “Fall-like” – not sure if it’s just because of the heat but leaves are falling off the trees. Temps are still in the 70’s with rain showers in the evenings.

Lots of summer recipes still to share:

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

Grilled Cantaloupe Salad with Blueberry/
Ginger Vinaigrette

6 C. greens
6 wedges cantaloupe (grilled & cut into
1/2″ chunks) SEE BELOW
1/2 C. blueberries
1/2 C. chopped pecans
1/4 C. crumbled goat cheese

Vinaigrette:

1 C. fresh blueberries
1/4 C. fresh ginger, peeled, add
more, if desired
1 lemon
1/2 tsp. Dijon mustard
2 T. white balsamic vinegar
1/4 C. olive oil
1 T. honey
============
How to Grill Cantaloupe:
Make sure grill grates are clean; preheat
to medium-high heat (about 450-500 degrees F.)
Spray grill with a grill-specific cooking spray or brush
grates with either vegetable or canola oil. Lay cant.
slices on hot grill – cook 3 minutes; flip & cook another
3-4 minutes until cantaloupe is softened with grill
marks. Remove from grill & cool enough to touch.
====
Lay greens on a serving platter – arrange grilled
cantaloupe & blueberries on top. Sprinkle
pecans & goat cheese on top.

Viniagrette:
Place all viniagrette ingredients in a blender or
food processor – blend until smooth (there will
be small pieces of blueberry skin). Pour dressing
over salad or serve on the side. Store extra
dressing in fridge up to 3 days – shake well
before serving. Serves 6-8

(recipe: yummly.com)
———————————

Crustless Tomato Pie

4 tomatoes, sliced
1 T. salt
1 T. butter
1/2 C. onion, chopped
1 clove garlic, minced
1/2 tsp. black pepper
2 T. fresh oregano, chopped
6-7 leaves basil, chopped
2 C. mozzarella cheese, shredded
plus extra for sprinkling on top
2 eggs, beaten

Spray a pie plate with nonstick
cooking spray. Sliced tomatoes & lay
out on plates – sprinkle lightly with
salt & let stand 20 minutes.

Preheat oven 375 degrees F.
In small skillet over medium-high
heat melt butter. Add onion &
garlic, saute about 8 minutes
until onions are soft – transfer
to a medium bowl. Add cheese,
eggs, herbs & pepper to bowl – stir
to combine. Drain water off tomatoes.
Using a paper towel, gently blot tomatoes
to soak up excess moisture & arrange
in single layer in prepared pie plate. Top
with about 1/4 C. of cheese mixture &
repeat until all ingredients have been
used, finishing with a layer of tomatoes.
Top with a sprinkle of mozz. cheese.
Bake 30-40 minutes until edges are
lightly browned. Serves 8

(recipe: biscuitsandburlap.com)
——————————-
Zucchini/Cheese Casserole

4 T. butter, divided
6 small zucchini, chopped (about
7 C.)
1 large onion, chopped
1 1/2 C. crushed Rice Chex cereal
1 C. shredded Colby/Mozzarella
Jack cheese
2 large eggs, lightly beaten
1 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray.
In large skillet heat 2 T. butter over
medium-high heat. Add zucchini &
onion – cook & stir 10-12 minutes until
crisp-tender. Transfer to a bowl & cool
slightly. In a microwave-save bowl, melt
remaining butter – drizzle over cereal
& toss to coat. Stir cheese, eggs, salt/pepper
into zucchini mixture. Transfer to prepared
dish & sprinkle top with cereal mixture.
Bake, uncovered, 25-30 minutes until heated
through. Let stand 10 minutes before serving.
Serves 6

(recipe: tasteofhome.com)
————————–

Crockpot Mississippi Whole Chicken

1 (5-6 lb) whole chicken
1 envelope dry Ranch Salad Dressing mix
1 envelope Au Just Gravy Mix (or Brown
Gravy mix)
1/2 stick (1/4 C.) butter, sliced
6 pepperoncinis (come in a jar in the
pickle aisle of grocery stores)
=
Rinse chicken (remove any organs/neck,
etc. from cavity) – pat chicken dry &
place in bottom of crockpot. Sprinkle the
two envelopes on top of chicken & place
butter slices on top. Add pepperoncinis
on top. Cover & cook on Low 4-5 hours.
Scrape excess seasonings off top of
chicken into the cooking liquid. Place
whole chicken in a serving or baking dish.
Mix seasonings into cooking liquid & pour
over chicken. Arrange pepperoncinis around
chicken. Serves 4-6

NOTE: the pepperoncinis add great flavor
but, if you’re not a fan of heat, you don’t
HAVE to eat them!

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

3-Bean Macaroni Salad

1 C. elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can great Northern beans,
drained/rinsed
1 green pepper, seeded/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 (omitting
salt) – add green beans to boiling
water for last 2 minutes. Drain, rinse
with cold water & drain again. Place
macaroni mixture in large bowl; add
remaining beans, peppers & onions –
mix lightly. Mix remaining ingredients
until blended & add to salad – toss to
coat. Serves 16 (1/2 C. each)

(recipe: kraftrecipes.com)
——————————

Lemonade Frosting

1 (8 oz) pkg cream cheese, softened
1/4 C. butter, softened
6 C. powdered sugar
1 T. lemon zest
3 T. fresh lemon juice

Beat cream cheese & butter at
medium speed with elec. mixer
until creamy. Gradually add in
powdered sugar, 1 cup at a time,
beating at Low speed until
blended after each addition. Beat
in lemon zest & juice just until
blended. Increase speed to High
& beat until light & fluffy.

(recipe: Rhonda G-Marys Recipe
Exchange)
————————-

Fiesta Corn/Squash Casserole

5 C. chopped squash (yellow or
zucchini or a combination of both)
water, to cover squash
1 1/2 C. fresh or frozen corn (no need
to thaw)
1/4 C. chopped onion
1/4 C. evaporated or regular milk
2 T. butter
1/4 tsp. black pepper
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cumin (optional)
1/2 C. finely shredded Fiesta-blend
cheese
1 egg

Topping:

1 C. plain Panko bread crumbs (you
could also use crushed Ritz crackers)
2 T. butter, melted
1/2 C. finely shredded Fiesta-blend
cheese (combination of shredded
Monterey Jack, Cheddar, Queso Quesadilla
& Asadero cheeses)

Combine bread crumbs & butter
& sprinkle over casserole – sprinkle
on 1/2 C. cheese.
=========
Preheat oven 350 degrees F.
Spray a large casserole dish with
nonstick cooking spray.
Place squash in a pot on stove & cover
with water; bring to boil & cook about
10 minutes until squash gets soft when
poked with a fork. Add corn & onion –
cook 5 minutes more. Remove from stove
& drain water. Add milk, butter, pepper/
salt, garlic powder, cumin (if using), cheese
& egg – stir to combine. Pour mixture into
a casserole dish & sprinkle on topping.
Bake casserole 20 minutes until brown on
top. Serves about 6

(recipe: thesouthernladycooks.com)
———————————
Cider-glazed Chicken & Sweet Potatoes

1-2 sweet potatoes, peeled/cubed
2 tart apples, cored/sliced
1 T. fresh rosemary, chopped
salt/pepper, to taste
2 T. olive oil, divided
6 chicken thighs, trimmed
2/3 C. apple cider
2 T. honey
1 T. grainy mustard
1 T. butter
3 sprigs fresh rosemary

Preheat oven 425 degrees F.
In large bowl combine potatoes,
apples & chopped rosemary; season
with salt/pepper. Drizzle with 1 T. oil;
toss to coat. Heat remaining oil in
large cast-iron skillet over medium-
high heat. Add chicken, skin-side down;
cook 3-5 minutes, until golden. Remove
chicken to a plate. Stir cider, honey &
mustard into drippings in skillet – bring
to almost-boil; cook until mixture has
cooked down slightly. Whisk in butter &
return chicken to skillet, skin-side up.
Spoon potato mixture around chicken;
add rosemary sprigs to skillet & place
skillet in oven. Bake, uncovered, 20
minutes, until chicken is cooked through &
potatoes are tender. If potatoes need to
cook longer, transfer chicken to a platter &
let stand. Return skillet to oven until
potatoes are tender. Serve chicken &
potato mixture topped with sauce from
skillet. Serves 6

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

Spiced Zucchini Sheet Cake

1 large zucchini, cut in half, peeled/
(seeds removed) chopped into large
chunks
1/2 C. melted butter
1 1/4 C. sugar
1/2 C. milk
2 eggs
1 tsp. vanilla
2 1/2 C. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Icing:
2 1/2 C. powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
1/3 C. sour cream
dash salt
milk

Preheat oven 350 degrees F.
Spray a large edged sheet pan with
nonstick cooking spray.
Place zucchini chunks in a blender &
blend until smooth (you will need
1 1/2 C. puree). Add melted butter,
sugar & milk to blender – mix until
combined. Add eggs, vanilla & mix
until combined.
In medium bowl toss flour, baking soda,
salt, cinnamon, nutmeg & cloves.
Add dry ingredients to wet & mix
just until combined. Pour batter into
prepared sheet & smooth evenly.
Bake 12-15 minutes until a toothpick
inserted into center comes out clean.
Remove from oven & allow to cool
completely on a wire rack.

Icing:
In a large bowl combine powdered
sugar, softened butter, vanilla, sour
cream & dash salt – mix & add a bit of
milk if icing is too thick. When cake is
cooled, spread icing on top & spread
evenly. Refrigerate 1 hour to allow
icing to set. Slice into bars & serve

(recipe: jamiecooksitup.net)

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

Hope you have a GREAT week!

Hugs;

Pammie

Happy Sunday!

On & off rain here lately – fortunately, it’s mostly been at night! We had a pretty windy/heavy storm last night and are supposed to be getting more today. The ‘good’ thing about that? I don’t have to remember to water my outdoor hanging flower baskets!

Not much new around here, almost done with the pink baby blanket, 3/4ths done with the chevron blanket and – (getting bored) – started a man’s winter scarf the other day with very heavy (donated) yarn. I don’t usually use thick yarn OR big knitting needles, so this is an ‘experience’ for me. The needles I’m using are size 15 (I usually use a 6 or 8) – the yarn colors remind me of a German Shepherd dog – black/various browns & a medium grey mixture – it will make a nice, heavy scarf (if I don’t go crazy knitting it!)

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

For all of you who just want a ‘little’ dessert:

Choc. Chip Cookie-in-a-Mug
Makes 1

1 T. real butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light brown sugar, firmly packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips

Place butter in microwave-safe mug
& melt – (about 20 seconds) Stir in salt,
white & brown sugars & vanilla. Add egg
yolk; stir well then add flour. Stir again &
add choc. chips. Stir & microwave approx.
40 seconds

NOTE: cookie will continue to cook when
you take it out – let it cool slightly then eat.
You can also add a little ice cream on top.
-No baking soda or baking powder needed
-there is enough butter to keep it from sticking
to sides of mug.
-Can also be made in a small microwave-safe bowl
or ramekin.

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

Crockpot Squash Au Gratin
(low carb)

1/4 C. melted butter
1 T. minced garlic
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
salt/pepper, to taste
1/2 C. mayonnaise
1/2 C. sour cream
1 C. shredded Cheddar cheese
3/4 C. pork rinds, crushed finely
=
Pour butter in bottom of crockpot;
sprinkle garlic evenly over butter.
In large bowl mix mayo, sour cream, 1/2
C. cheese, pork rinds, squash &
zucchini – pour mixture into crockpot
& spread out evenly. Top with
remaining cheese. Cover & cook on
High 3-4 hours until squash is tender
& edges are golden brown.
Serves 6-8

——————————-

Easy BLT Pasta Salad

12 oz. elbow (or other short) pasta
9 strips bacon, cooked crisp/rough chopped
1 C. Ranch salad dressing
4 Roma tomatoes, seeded/diced
2 C. romaine lettuce, cut into
bite-sized pieces
2 T. chives, chopped

Cook pasta accordg. to pkg. directions
until al dente; drain & rinse under cold
water until cooled. In large bowl mix
cooled pasta & ranch dressing, stir to
coat. Add most of tomatoes, lettuce
& most of bacon – gently stir to combine
& coat all ingredients. Garnish top of dish
with reserved tomatoes, bacon & chives.
Serve immediately. Serves 6

(recipe: realhousemoms.com)
————————
Bacon Ranch Grilled Chicken

4 (6 oz) boneless skinless chicken breasts
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 strips thick-cut bacon cut into
bite-sized pieces
3/4 C. prepared Ranch salad dressing
=
Preheat grill to Medium-high heat (about
375 degrees F.)
Place chicken breasts between 2 sheets
parchment paper & use a heavy rolling
pin or pan to pound chicken to an even
thickness. Drizzle chicken with oil & season
with salt/pepper & garlic powder on both
sides. Grill chicken about 5-7 minutes per
side until internal temperature reaches 160
degrees F.
Cook bacon in a large skillet over medium-
high heat until crisp; drain all but 1 T. grease.
Return bacon & grease to stove top. Turn
heat to Low & add ranch dressing, stirring
to form a sauce. Add grilled chicken to pan
& coat with sauce, letting simmer 1-2 minutes.
Serve immediately. Serves 4

(recipe: iwashyoudry.com)
—————————-

Grilled Campfire Potatoes
(can also be made in oven)

1 lb. sweet onions (like Vidalia), peeled/
cut into 1/4″ slices
2 T. fresh garlic, chopped
2 lb. russet potatoes, peeled/sliced into
1/4″ slices
2 T. olive oil
4 T. melted butter
1 1/4 tsp. kosher salt
1 tsp. ground black pepper
2 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
1 tsp. paprika

Heat grill to maintain a closed cover
temp. of 350 degrees F. (OR) heat
oven to same temp.
=
Lay out two 30″ long sheets foil on top
of each other, shiny sides up*
Place 2 pieces of parchment paper next
to each other over the foil. Sprinkle onions &
garlic over parchment.
In large bowl place sliced potatoes, oil, butter,
salt/pepper, thyme, rosemary & paprika – toss.
Lay in single layer over onions & garlic. Fold up
sides of foil/parchment & crimp together in
center then fold up & crimp ends. Make several
slits in top for steam. Place packet on grill with
cover closed (OR) in oven. Cook 30 minutes.
Remove & serve. Serves 6

*Interesting fact: Shiny side of foil reflects heat
& dull side absorbs heat. (information from the
manufacturing of tin foil.

(recipe: afamilyfeast.com)
——————————-
Zucchini Quiche

Hash Brown Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:
1/2 lb. bacon, cooked/crumbled
(reserve 1 T. bacon grease in pan)
1 shallot, diced (or onion)
1 medium zucchini, grated (squeezed
dry)*
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (sharp Cheddar,
Gruyere, Monterey Jack, Pepper Jack
or a combination of 2 or more)
=
Preheat oven 400 degrees F.
Crust:

Spray a 9″ pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Bake 20-25 minutes until
edges are golden brown.
==
Reduce oven temp. to 350 degrees F.
Filling:
In skillet used for bacon add diced shallots &
saute over medium heat 3-4 minutes until
translucent & soft. Add shredded zucchini;
turn heat to High. Season with salt/pepper &
cook 3-5 minutes more, stirring occasionally.
In small bowl combine flour, baking powder &
salt. In a separate bowl beat eggs until fluffy,
2-3 minutes. Whisk in Greek yogurt until smooth.
Add grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into crust & bake 35-40 minutes until
center is set, the top is puffed & golden brown
AND a toothpick inserted into center comes out
clean. Remove from oven & allow to cool
several minutes before removing from pan &
serving.
Can be eaten at room temp. or chilled.
Serves 8

*Shredded Zucchini:
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

(recipe: amomontimeout.com)
————————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)
——————————–

Samoa Sheet Cake

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/2 tsp. baking soda
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce (ice cream topping)
dash salt

Toppings;
2 1/2 C. sweetened coconut
8 oz. wrapped caramels (unwrapped)
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening
=
Preheat oven 350 degrees F.
On large cookie sheet pour 2 1/2 C.
coconut – spread out evenly.  Bake
5-6 minutes – stir a few times while
toasting & watch closely so it doesn’t
burn – remove from oven & cool.

Turn oven temperature to 400 degrees F.
=
In large bowl add flour & sugar – toss to
combine. In medium saucepan add butter, water,
cocoa & shortening – bring to a boil over medium-
high heat, stirring continually – pour into flour/
sugar mixture & mix 30 seconds (using elec. mixer).
Add buttermilk & mix into batter. Add baking soda,
salt, eggs & vanilla – mix 1 minute, making sure to
scrape bottom of bowl using rubber spatula so all
dry ingredients are incorporated. Spray large rimmed
cookie sheet (poster’s is 17 1/2 X 12 1/2″) with nonstick
cooking spray & pour batter onto sheet. Bake 20
minutes until a toothpick inserted into center comes
out clean.  While cake bakes, prepare frosting:
=
Frosting:
In a large microwave-safe bowl place butter & milk – heat
to boiling. Add caramel sauce, powdered sugar, vanilla &
dash salt – whisk using a fork until smooth (it will be thin).
=
When cake is still warm from oven poke holes all over cake
with a fork – pour prepared frosting over top of cake & smooth
out. Immediately sprinkle toasted coconut on top of frosting.
Place unwrapped in microwave bowl. Add 2 T. milk (or evap.
milk) to caramels & microwave 30 seconds. Stir & heat again
in 30-second intervals until caramel has melted & is smooth.
Drizzle over top of coconut.
Place milk choc. chips in a glass measuring cup & microwave
in 30-second increments, stirring after each. Add 1/2 tsp.
shortening & stir to combine. When melted, drizzle over
top of caramel on cake. NOTE: you can serve cake at this
point but if you like a cake that slices well –
refrigerate cake at least 1 hour before slicing & serving.
Serves 16-20

(recipe: jamiecooksitup.net)

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

Hope you have a great day!

Hugs;

Pammie

Setting things straight

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

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

===========

Streuseled Zucchini Bundt Cake

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

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

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

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

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

(recipe: tasteofhome.com)
—————————–

Sweet & Hot Shrimp Tacos

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

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

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

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

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

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

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

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

Crockpot Bacon/Mushroom/Swiss Chicken

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

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

Sweet & Sour Hawaiian Kielbasa w/
Garlic Rice

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

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

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

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

Blueberry/Lemon Cheesecake Mousse
Parfaits

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

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

(recipe: myfoodandfamily.com)

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

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

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

Hope your week is shaping up nicely,

Hugs;

Pammie