I’m not ready . . .

Tonight is my special needs group’s “Harvest Dance Party” and I’m just not ready . . . let me explain: it’s going to be BIG (because not only will our kids be there, but several other groups have been invited), it’s going to be VERY loud (that’s a given when my kids get excited, and it’s going to be LOOoong (I need to be there at 4 p.m./it doesn’t start until 6:30, ends 8:30 so you can guess I’ll be PRETTY TIRED when I finally get to go home after helping clean up. Yes, I love getting together with my ‘kids’ but I’m just not ready for this level of  WILD/LOUD! This past Wednesday found our room packed with kids – it was our Music/Birthday night. What was different this time? We’re finally getting back some of our kids- the church we meet at is undergoing a huge re-building and the parking lot has been a nightmare for anyone with physical disabilities or wheelchairs (dirt, rocks, no lighting at night, etc.). Recently they’ve added parking lot lighting (YAY!) but it’s still pretty treacherous for wheelchairs so quite a few of our group homes just haven’t been coming. With more kids in our room this Weds. it was loud, hectic and almost overwhelming but we survived. Because of the construction, our group has been moved back to our ‘old’ room (the one we asked to be taken out of due to lack of room for wheelchairs) so now that we’re back in that room – it’s CROWDED! Oh well, eventually it will be better – we’ve been assured that the building project will be suspended as of the end of October – still not sure where that leaves our group but we’ll see. All that said – I’m going to put on my BIG GIRL PANTS and go to this dance/party with a big smile, hoping to help out wherever needed. (It’s a Western/Cowboy theme – I bought a red bandanna & am wearing a denim shirt – (western is NOT my style, so I’m going to be quite the CITY cowgirl…hehehe).

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

Pumpkin Pie Cake

1 (29 oz) can pumpkin
2 boxes spice cake mix
1 bag milk chocolate chips
(optional)

1 tub cream cheese frosting

Preheat oven 350 degrees F.
Spray a 11 X 18″ baking sheet
with nonstick cooking spray.
Combine pumpkin, cake mixes &
(chocolate chips, if using) together
in large bowl, mix well & pour into
prepared pan. Bake 25-30 minutes.

NOTE: You will not use eggs, oil or
water in the cake – the pumpkin
adds the moisture.

When cake is cooled, frost with
cream cheese frosting
===
This recipe can be halved:
1 box spice cake mix
1 (15 oz) can of pumpkin
1/2 bag chocolate chips (optional)

half tub cream cheese frosting

Use a 9 X 13″ baking dish sprayed
with nonstick spray. Bake 350 degrees
F. for 20-25 minutes

(recipe: thecreativemom.com)
————————

Balsamic Chicken w/Roasted
Vegetables

8 (4 oz ea) boneless skinless
chicken thighs, trimmed of fat
1 tsp. kosher salt
fresh black pepper, to taste
10 medium spears asparagus,
ends trimmed, cut in half
2 red bell peppers seeded,
cut into strips
1 red onion, chopped in large
chunks
1/2 C. carrots, sliced in half
long, cut into 3 inch pieces
5 oz. pkg. sliced mushrooms
1/4 C. plus 1 T. balsamic vinegar
2 T. olive oil
2 cloves garlic, smashed/roughly
chopped
1/2 tsp. sugar
1 1/2 T. fresh rosemary
1/2 T. dried oregano or thyme
2 leaves fresh sage, chopped

Preheat oven 425 degrees F.
Season chicken with salt/pepper.
Spray 2 large baking sheets with
nonstick cooking spray. Combine
all ingredients together in large
bowl-use your hands to mix well
then arrange everything onto
prepared sheets – spread out in
an even layer. (VEGGIES should
NOT touch chicken or chicken will
steam instead of roast). Bake
20-25 minutes until chicken is
cooked through & veggies are
roasted & tender. Serves 4

(recipe: skinnytste.com)
———————————–
Hearty Sausage & Bean One Pot

1 medium onion, peeled/cut in
half & sliced
1 clove garlic, crushed
1/2 lb. fresh Italian sausage, casings
removed
1/2 lb. fully-cooked smoked sausage,
sliced diagonally into 1/2 inch slices
1 (16 oz) can cannellini beans, drained/
rinsed
1 (16 oz) can chick peas, drained/rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 1/2 tsp. Italian seasoning
1 C. chicken broth

Spray large saucepan with nonstick
cooking spray. Add onion & garlic – cook
over medium heat 2-3 minutes until
onion is softened. Add Ital. sausage to
pan & cook, stirring, 3 minutes. Add
sliced smoked sausage & cook 3-5
minutes until Ital. sausage is cooked
through & not pink. Pour off drippings;
stir in remaining ingredients. Mix gently,
cover & reduce heat to Low – simmer
5 minutes. Uncover & cook over medium-
Low heat 5-10 minutes to blend flavors.
Serves 5

NOTE: You can also add rice or noodles to
soup – they soak up the sauce.

(recipe: mrfood.com)
———————————-

Braised Red Cabbage

2 T. butter
1 onion, thinly sliced
1 medium red cabbage, shredded
(about 8 C.)
1 tart apple, peeled/cored & sliced
1 T. sugar
1 T. red wine vinegar
1/2 C. good red wine
1 bay leaf
salt/ground black pepper

Melt butter in Dutch oven or soup
pot. Add onions & saute over medium
heat until soft, about 7 minutes. Add
cabbage, apple, sugar, vinegar, red wine
& bay leaf. Stir & simmer on Low 30-40
minutes until cabbage is tender. Remove
bay leaf & season with salt/pepper.
Serves 6

(recipe: cookstr.com)
—————————–

Grilled Ranch Potatoes

2 lb. baby potatoes, halved
1/4 tsp. olive oil
juice of 1/2 lemon
1/2 packet ranch salad dressing mix
kosher salt
ground black pepper
Ranch dressing – for drizzling
chopped fresh chives, for garnish

Preheat grill to Medium heat. In
large bowl toss potatoes with
olive oil, lemon juice & ranch
seasoning mix. Season with salt/
pepper & toss to coat. Thread
potatoes onto skewers & grill
until tender & lightly charred,
15 minutes. Drizzle with Ranch
dressing & garnish with chives.
Serves 8

(recipe: delish.com)
——————————–

Pumpkin Pie Spiced Popcorn Balls

12 C. popped popcorn
1 (16 oz) bag regular sized marsh-
mallows
1/4 C. butter
1 1/2 tsp. pumpkin pie spice
8 oz. white chocolate chips
1-2 T. shortening
1/2 C. fall colors sprinkles

Lay out several sheets of waxed
paper on counter.
Heat butter in LARGE sauce pan over
medium heat until melted. Add
marshmallows & stir until
completely melted. Add pumpkin
pie spice – remove from heat & stir
in popped popcorn. Make sure
your hands are clean & spray
them with nonstick cooking spray.
Gently scoop up popcorn mixture &
press into a ball shape; place balls
on waxed paper.
Add white chocolate chips &
shortening to a deep bowl. Melt
accordg to pkg. directions in
microwave in 30 second increments,
stirring in between, until completely
melted & smooth. Dip balls in white
chocolate & then in sprinkles – place
back on waxed paper until chocolate
is hard.

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

Cheesy Meatball Bake

1 lb. ground beef
1 tsp. minced garlic
1/4 C. finely grated Parmesan cheese
1/4 C. breadcrumbs
1 egg
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 C. milk
2 C. marinara sauce
2 c. shredded mozzarella cheese
2 T. chopped parsley (garnish)

In large bowl combine ground beef,
garlic, Parm. cheese, breadcrumbs,
egg, salt/pepper & milk – mix until
thoroughly combined.
Preheat broiler.
Spray bottom of a 9 or 10″ skillet with
nonstick cooking spray. Form meatballs
approx. 1 1/2 inches in diameter & place
in a single layer in pan. Broil 8-10 minutes
until meatballs are cooked through &
browned on top.* Drain any fat/liquids in
pan. Pour marinara sauce over meatballs
& sprinkle cheese over sauce. Broil 3-5
until cheese is melted & browned.  Sprinkle
with parsley & serve immediately. Serves 4

*It does not say in the recipe, but I would
probably turn the meatballs at about 4 minutes
to make sure all sides are cooked.

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese,
softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
Place flour & butter in food processor;
cover & process until mixture resembles
coarse crumbs. Add 1 C. nuts; pulse a
few times until combined. Spray 9 X 13″
baking dish with nonstick cooking spray &
press mixture into pan to form a crust.
Bake 25-28 minutes until golden brown.
Remove & cool completely on wire rack.
In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth;
fold in 1 C. Cool Whip – spoon over crust.
In another bowl whisk milk & both pudding
mixes 2 minutes; let stand 2 minutes until
soft-set. Spread mixture over cream cheese
layer. Top with remaining Cool Whip mixture
& sprinkle with chopped chocolate &
remaining nuts. Cover & refrigerate at least
1 hour before serving. Serves 12-16

NOTE: You can substitute your favorite pudding
flavors; use almond butter in place of peanut
butter or use dark or white chocolate bars for
topping. You can also use fresh whipped
cream instead of Cool Whip.

If you are transporting this dessert during the
summer/warm weather, you can freeze this
dessert 20-30 minutes to keep it cold en route.

(recipe: tasteofhome.com)

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

Our weather has finally changed: it’s really COLD/
WET/RAINY/GLOOMY today! Woke up at 7 a.m. &
you would have thought it was the middle of the
night – it was DARK!!! Glad I don’t have to go out
until later today – it’s supposed to get down to
56…it’s 56 RIGHT NOW! Looking at our weather
forecast – we don’t get sun until Monday, but
still a HIGH of 56! UGH! (Here’s where I insert
my desire for INDIAN SUMMER! One can hope,
right?)

Hope you are staying warm & cosy – enjoy a
little something warm (tea, coffee, etc.) and
maybe a little added ‘extra’ (cookie, doughnut,
etc.) just to keep you ‘fortified’…hehehe.

Hugs;

Pammie

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There are days – yawn…

Yep, that’s me this morning! Yesterday I got a phone call from oldest son asking if I could babysit 3:30 – around 10:30 p.m. as he was going to cover a bartender shift at his hotel for an employee – Sure…Ok. I don’t mind spending time with my very busy 7 mo. old grandson EXCEPT the little stinker does NOT like to take a nap! He took about a 40 minute nap somewhere around 4 something and then was UP until TEN P.M. just before his Dad got home (11:45p.m.). That makes for one VERY LONG day/evening for me – I was totally exhausted. Got home & went right to bed – TO bed, not to SLEEP – got about 3 hours sleep when my alarm went off to get up for church. Husband heard the alarm & said his neck was really stiff & sore, what did I think about skipping church today…2 seconds later I was back to SLEEP – slept until 11 a.m.! Yes, I was tired! (am planning on going to choir practice 4:45 & then evening church so all wasn’t lost). OH! The OTHER thing – when his dad got home he woke up while getting his diaper changed and then was TOTALLY AWAKE when I left! UGH! That kid!!! (didn’t text to ask how long he was up after that…not my problem!)

===========

Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 C. sugar
1/3 C. canola oil
1 large egg, lightly beaten
3/4 C. milk
10 tsp. seedless strawberry
(or your favorite flavor) jam

Topping:
1/4 c. butter, melted
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
In large bowl combine flour,
baking powder, salt, nutmeg
& cinnamon. In small bowl
combine sugar, oil, egg & milk;
stir into dry ingredients just
until moistened. Line muffin
cups with paper liners & fill each
cup half full of batter; place 1
tsp. jam on top & cover jam
with enough batter to fill
muffin cups 3/4ths full.
Bake 20-25 minutes until a
toothpick inserted into center
comes out clean. Place melted
butter in small bowl; combine
sugar & cinnamon in another
bowl. Immediately after removing
muffins from oven dip tops in
butter then into cinnamon-sugar.
Serve warm. Makes 10 standard-
sized muffins

(recipe: tasteofhome.com)
——————————–
Crockpot Chicken Tortilla Soup

1/2 C. diced white onion
1/2 C. diced red bell pepper
1 C. frozen whole kernel corn
1 (15 oz) can black beans, drained/
rinsed
1 1/4 lb. boneless skinless chicken
breasts
1 (4 oz) can mild green chilies
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
6 C. chicken broth
1 tsp. kosher salt
2 T. cilantro leaves, chopped

1 C. tortilla strips

Toppings:
sour cream
chopped avocado
sliced black olives
shredded Cheddar cheese

Place onion, bell pepper, corn,
black beans, chicken, chilies,
tomato sauce, tomatoes, chili
powder, cumin, garlic powder,
chicken broth & salt into crockpot-
stir to combine. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken from crockpot,
shred using 2 forks & return meat
to crockpot. Stir in chopped cilantro
& ladle into bowls. Top with tortilla
strips & any toppings you might
like. Serve immediately.
Serves 4

NOTE: there is no mention in the
recipe of HOW they did the tortilla
strips, but by the photo it looks like
they might have cut flour tortillas into
strips, sprayed a sheet pan with non-
stick spray & put them on the sheet
& baked them for a few minutes to
crisp them up then topped the soup
with them.
(recipe: dinneratthezoo.com)
——————————-

Coconut-Curry Carrot Salad

1/3 C. mayonnaise
1/3 C. coconut milk
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1 lb. carrots, shredded
1/3 C. sliced almonds, toasted
1/3 C. golden raisins
2 T. sweetened, flaked coconut,
toasted

Combine mayonnaise, coconut milk,
curry powder, salt & cayenne in
large bowl. Add remaining ingredients
& toss to coat. Serves 4

(recipe: hellmanns.com)
———————————-

Sesame Chicken Salad


1/3 C. mayonnaise
1 T. soy sauce
1/8 tsp. ground ginger
1 1/3 C. cooked, cubed chicken breast
1/2 C. chopped fresh snow peas
1 small sweet red onion, chopped
1 T. sesame seeds, toasted
4 lettuce leaves
1 T. chopped cashews

In small bowl, combine mayonnaise, soy
sauce & ginger; stir in chicken, peas, pepper&
sesame seeds. Serve over lettuce leaves;
sprinkle tops with cashews. Serves 2

(recipe: moms2moms.com)
———————————-

Zesty Italian Chicken Salad
(grill)

1/2 C. zesty Italian salad dressing, divided
1 lb. boneless, skinless chicken breasts
1 lb. fresh asparagus spears, cut into
2 inch lengths, blanched
1 red pepper, cut into thin strips
1/2 C. thinly sliced red onions
1 (6 oz) pkg. baby spinach leaves
1/2 C. cashews

Pour 1/4 C. dressing over chicken in shallow
glass dish; turn chicken to evenly coat both
sides of each breast. Refrigerate 30 minutes
to marinade. Heat grill to medium heat. Remove
chicken from marinade, discard marinade. Grill
chicken 6-8 minutes on each side or until done
(165 degrees F.); cut into strips. Place chicken &
vegetables on spinach-covered platter; sprinkle
with nuts & drizzle with remaining dressing.
Serves 4 (2 1/2 C. each)

(recipe: Kraft foods)
—————————————-

Sausage Gravy & Biscuits

1 (16.3 oz) tub Pillsbury Grands!
refrigerated biscuits

12 oz. bulk pork sausage
1/3 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
3 C. milk

Preheat oven 350 degrees F.
Bake biscuits accordg. to pkg.
directions on tube. In large skillet
crumble sausage & cook over
medium-high heat until browned
& no longer pink, stirring frequently.
Using wire whisk, stir in flour, salt/
pepper then gradually stir in milk.
Cook, whisking constantly, until
mixture thickens. Split baked,
warm biscuits & place on serving
plates. Serve sausage mixture
over split biscuits. Serves 8

(recipe: pillsbury.com)
———————————

Arugula & Green Apple Salad

2 limes
3 T. mayonnaise
1 T. olive oil
1 T. water
2 tsp. firmly packed light
brown sugar
4 C. arugula or baby spinach
leaves
1 medium Granny Smith apple,
cored/thinly sliced
1/3 C. pine nuts, toasted
1/2 C. Parmesan cheese, grated
or shaved

In a bowl grate rind of 1 lime to measure
1 tsp. zest then squeeze juice from
both limes. Combine mayonnaise,
olive oil, water, lime juice, lime zest &
brown sugar. Arrange arugula on a
serving platter; top with apple slices &
pine nuts. Drizzle with lime dressing &
garnish with Parmesan cheese.
Serves 4

(recipe: hellmanns.com)
————————————
Apple Crisp Pizza

Pastry for single crust pie (9 inches)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fiji,
Braeburn, Empire), peeled/
diced 1/4 inch pieces

Topping:
1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

Drizzle:
1/2 C. caramel ice cream topping

ice cream, for serving with pizza,
if desired
=
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan;
fold under edges to give the pizza
a bit of a raised crust. Combine sugar,
flour & cinnamon in medium bowl.
Add peeled/diced apples & toss to
coat. Arrange apples in single layer
over pie crust to completely cover it.

Topping:
Combine flour, brown sugar, oats,
cinnamon & butter in a bowl; mix
well. Sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping
over pizza. Cut into slices & serve
warm (with ice cream, if desired).
Makes 12 slices.

(recipe: easyrecipesly.com)

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

Our weather is beautiful for Fall in
Michigan – the sun is shining & it’s almost
70 degrees F.; lots of colorful leaves on
the trees & ground. THIS is the time of
year I love (before we get the cold) when
apples are in season and it’s a lovely day
to take a walk.

Gas prices are dropping slightly now to
$2.39/9 (thanks to one of my readers
who mentioned that would happen
fairly soon!).

Hope you are having a LOVELY day!

Hugs;

Pammie

 

The Long Holiday Weekend

Here we are at Saturday AND the second day in September – Wow, did that come up fast! So far, don’t have any actual ‘plans’ for these few days (Saturday-Monday); I put spareribs in the crockpot yesterday & we had BBQ ribs, corn on the cob & baked potatoes . . . yummy. Don’t know if you’ve ever tried it, but ribs in a crockpot come out SO moist & fall-off-the-bones! AND – corn on the cob cooked in the microwave is SO EASY! Last year I saw a video on YouTube that changed my way of cooking corn on the cob:

He’s right – it comes out really easily from the silks/husks and tastes great!

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

No-Bake Triple Layer Lemon Pudding Pie

1 ready-to-use graham cracker or shortbread
pie crust
2 (3.4 oz, ea) pkgs. instant lemon pudding mix
2 C. whole milk
1 T. fresh lemon juice (about 1 lemon)
1 1/2 C. heavy whipping cream**
3 T. powdered sugar

Combine instant pudding mix, milk & fresh
lemon juice in large bowl; whisk together
until pudding is thick (about 2 minutes). Spread
1 1/2 C. into crust. *In another large bowl beat
heavy whipping cream & powdered sugar using
elec. mixer until stiff peaks form (about 5 minutes).
Add half of freshly whipped cream to remaining
pudding mix & whisk together until combined.
Spread over lemon layer in crust. Top pie with
remaining whipped cream. Cover & refrigerate
at least 3-4 hours before serving. For best
results, prepare & refrigerate overnight.
Serves 8

*To speed up whipping the cream, place
bowl & elec. mixer beaters in freezer
about 15 minutes to get ice cold. The
colder, the better as it will speed up
the process of whipping the cream
(usually 2-3 minutes instead of 5
minutes or more).

**If you don’t want to use heavy whipping
cream, you can use 8 oz. tub Cool Whip,
thawed – combine half of tub with
remaining lemon pudding mix & other
half to top pie.

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

Grilled Eggplant & Zucchini

2 eggplants thinly sliced
lengthwise
salt/black pepper
2 T. olive oil (plus more for
brushing)
1 T. balsamic vinegar
2 cloves garlic, chopped
4 small zucchini, trimmed/
sliced
(optional: mint leaves – garnish)

Sprinkle eggplant slices with
2 tsp. salt -place in a colander for
30 minutes. Mix oil, vinegar & garlic –
season with salt/pepper.
Preheat a ridged grill pan over High
heat. Brush zucchini with a little olive
oil & season with salt/pepper. Cook
zucchini, turning once, about 3 minutes
until tender. Transfer to a large bowl.
Rinse eggplants & pat dry with paper
towels. Brush eggplants with olive oil
& cook about 5 minutes, turning once.
Transfer to bowl with zucchini, add
dressing & mix. Stir in mint leaves (if
using). Let stand at least 30 minutes
before serving. Serves 6

(recipe: cookstr.com)
—————————–

Bacon & Egg Macaroni Salad

1 lb. elbow macaroni
8 hard-boiled eggs, chopped
1/2 lb. bacon, cooked/crumbled
1 C. chopped celery
1/2 C. finely chopped red onion
2 C. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

In large pot boiling water cook
macaroni over High heat 7-9
minutes or just until tender;
drain & rinse under cold water.
Place cooked macaroni in large
bowl & add all other remaining
ingredients – mix well. Cover &
refrigerate at least 1 hour before
serving. Serves 10

(recipe: mrfood.com)
———————————–
Warm Potato & Sausage Salad

3 lb. red potatoes
1 lb. Kielbasa sausage, sliced
4 scallions, sliced
1/2 C. dill pickle relish
1/4 C. chopped fresh parsley
1/2 C. olive oil
1/4 C. white wine vinegar or
white vinegar
1 T. chopped fresh taragon
1 T. Dijon mustard
1 tsp. ground black pepper
1/2 tsp. salt
3 cloves garlic, minced

Cook potatoes in boiling water
(to cover potatoes) in Dutch oven
10-15 minutes until tender; drain &
cool to touch. Cook sausage in large
nonstick skillet over medium-high
heat 4 minutes until browned; drain
& set aside. Slice potatoes; combine
potatoes, scallions, pickle relish &
parsley in large bowl – stir in sausage.
Combine oil & remaining ingredients
in 2-Cup microwave-safe measuring
cup. Microwave on High 45 seconds
or until mixture is very warm (do
not boil). Pour warm dressing over
potatoe mixture & toss to coat.
Serves 6

(recipe: mrfood.com)
————————————
Quick & Easy Corn Salsa

3 C. frozen whole kernel
corn, thawed
1 (15 oz) can black beans,
drained/rinsed
5 green onions, thinly sliced
1 medium sweet red pepper,
finely chopped
1 jalapeno pepper, seeded/
finely chopped
1/3 C. rice vinegar
1 T. olive oil
1 T. Dijon mustard
1/2 tsp. salt
1/4 – 1/2 tsp. hot pepper sauce
1/4 tsp. black pepper
dash cayenne pepper
2/3 C. fresh cilantro, minced

dippers: corn chips, potato
chips, crackers, etc.

In large bowl combine first
5 ingredients. In another bowl
whisk vinegar, oil, mustard,
salt, hot pepper sauce, pepper &
cayenne. Stir in cilantro. Drizzle
over corn mixture & toss to
coat. Chill until serving.
Makes 20 servings.

(recipe: tasteofhome.com)
—————————–

Chicken/Bacon/Ranch Skewers

1 C. Ranch salad dressing plus
more for drizzling
juice of 1/2 lemon
pinch cayenne pepper
kosher salt
ground black pepper
1 lb. chicken breasts, cut into
1″ chunks (skinless)
16 slices bacon
1 C. cherry tomatoes
chopped chives, garnish

Heat grill to Medium heat. In
medium bowl stir ranch dressing,
lemon juice & cayenne – season
with salt/pepper. Add chicken &
toss to coat.

Assemble Skewers:

Start with a piece of bacon; add
a piece of chicken then weave
bacon back over the skewer. Add
a cherry tomato & weave bacon
back over skewer. Repeat, using
2 pieces of bacon per skewer. Season
skewers with salt/pepper. Lay a
piece of foil down on brill & add
skewers. Grill, turning occasionally,
until chicken is no longer pink &
bacon is cooked through &crispy,
8 minutes per side. Drizzle skewers
with Ranch dressing & garnish with
chives. Makes 8 skewers

(recipe: delish.com)
———————————-
Sticky Grilled Chicken

1/2 C. soy sauce
1/2 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
2 green onions, chopped
1 lb. chicken drumsticks
2 T. sesame seeds (garnish)

Make Marinade:
In large bowl whisk soy sauce,
bals. vinegar, honey, garlic &
green onions. Reserve 1/2 C.
for basting chicken after grilling.
Add chicken to a large ziplock
bag or baking dish & pour
marinade over chicken. Let
marinade in refrigerate at least
3 hours (or up to overnight).

When ready to grill:
Heat grill to High. Oil grates &
add chicken, then periodically
baste with marinade & grill
until cooked through 10-12
minutes per side. Garnish
with sesame seeds & serve.
Serves 4

(recipe: delish.com)
———————————-

Short & Sweet Baked Beans
(crockpot)

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

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

(recipe: mrfood.com)
———————————-

Pioneer Woman’s Apple Dumplings

2 large Granny Smith apples
2 (8 oz, ea) cans crescent rolls
2 sticks butter
1 1/2 C. sugar
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 C. (or 6 oz. can) Mountain
Dew soda/pop or 7-UP
or half 12 oz can

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Peel apples & slice
into 8 wedges. Separate dough
into triangles. Roll each apple wedge
in dough starting at wide end. Pinch
to seal dough & cover apple. Place
in baking dish* Melt butter in small
saucepan & stir in sugar & cinnamon;
heat, whisking to combine. Mixture
will slowly combine & thicken – when
it’s thickened, remove from heat &
add vanilla. Pour mixture over dumplings.
Pour pop/soda over dumplings & bake
30-45 minutes until golden brown.

*Poster says it’s easier if you first pat
apple wedge dry – then wrap dough
around it.

(recipe: thepioneerwoman.com)

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

Our weather is cooler (High today expected
to be 67 degrees F.) but sunny so it’s pleasant
to look out the window. I’m not much of an
‘outdoors’ person, but love seeing the sunshine!

Hope you are able to have a RELAXING weekend!

Hugs;

Pammie

Accepting getting old – gracefully (I hope)

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

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

Chocolate Zucchini Cake

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

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

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


Frosting:


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

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

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

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

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

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

Ham & Garden Vegetable Soup

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

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

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

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

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

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

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

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

Tomato Pie

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

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

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

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

Crockpot Golden Chicken
with Noodles

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

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

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

(recipe: recipelion.com)
————————-

Quick Roasted Shrimp Salad

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

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

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

Fresh Blackberry Pie

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

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

(recipe: thesouthernladycooks.com)

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

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

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

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

Hugs;

Pammie

It’s PICNIC Day!

Today starts off a weekend of fun for my church – today we are having an Indoor Picnic! Tomorrow is the 50 year celebration of our church so it’s been almost a month of various fun activities. People who used to sing in our choir are joining the choir today and tomorrow (we have 15 ‘extra’ people!) – I have to be a choir practice at 4 p.m., then at 5 we will have an indoor picnic followed by a Memories presentation/slide show with lots of photos of people who have attended through the years. Tomorrow morning the ‘extra’ people will also be singing with the choir; for the usual Sunday School hour we will be having a group ‘Question & Answer’ period with the various pastors who have been with our church through the 50 years – that ought to be FUN! After the morning service is a catered dinner in the gym – so MORE fun! I’m excited to see people I haven’t seen in many years – one couple in particular; I’ve known them since around 1988 or so, the husband used to be our Youth Pastor at the church I’m at with my special needs group. They moved and are now pastoring a large church up North; I haven’t seen them in a good 15 years so it will be really nice to finally re-connect!

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

Seafoam Salad

1 (29 oz) can pears in heavy
syrup, juices reserved
1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) pkg. Cool Whip,
thawed
1 (6 oz) pkg. strawberry or
raspberry Jell-O

Whipped cream

Place pears in medium saucepan
over medium-high heat & bring to
boil. Remove from heat & whisk
in Jell-O, stirring until fully
dissolved. Transfer mixture to
blender & add cream cheese &
pears – blend until both are
smoothly incorporated. Pour
mixture into large bowl then
gently fold in Cool Whip. Lightly
spray a Bundt pan with nonstick
cooking spray then pour  mixture
into Bundt pan. Refrigerate
3-6 hours until completely set.
When ready to serve fill a large
bowl (bigger than Bundt pan) with
hot water. Carefully dip bottom of
Bundt pan into warm water to
loosen edges of Jell-O then invert
Bundt pan onto a serving plate.
Top individual servings with whipped
cream, if desired.
Serves 8-10

(recipe: 12tomatoes.com)
———————————-

Israeli Salad

2 large tomatoes, diced
1 large cucumber, diced
1/2 medium red onion, diced
2 bell peppers (any color) diced
juice from 1 lemon, to taste
1 1/2 T. Italian seasoning
4 T. olive oil
salt/pepper, to taste

Toss all ingredients together in
large bowl. Eat now or
refrigerate until ready to serve.
Serves 4

(recipe: 12tomatoes.com)
——————————–

Easy Peach Freezer Jam

1 (1.75 oz) pkg. no-sugar-needed
fruit pectin
5-6 ripe peaches, peeled/diced
3/4 C. sugar
3/4 C. unsweetened white grape
juice
5 (8 oz) mason jars or tupperware
containers
1/2 to 1 T. lemon juice
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

In large bowl place ice cubes &
cold water.
Bring large pot of water to boil &
carefully lower peaches into water;
cook 30 seconds then remove from
water & place in ice bath to prevent
further cooking. Once cool, peel skins
off & dice into small pieces. Puree
peaches in food processor or blender
until smooth. Pour grape & lemon
juices in medium saucepan & bring
to boil over medium-high heat – stir
in pectin. Make sure mixture is at a
rolling boil & use a wire whisk to stir
until pectin is fully dissolved – cook
1 minute. Add in peach puree, sugar,
cinnamon & nutmeg – let cook (boiling)
5-6 minutes. Remove from heat & pour
into glass containers, making sure to
leave space on top for jam to expand
in the freezer. Let cool fully then seal
jars & store in freezer. Serves 8-10

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

Zucchini Tomato Gratin

1 T. olive oil
2 cloves garlic, minced
2 T. finely chopped onion
2 fresh basil leaves, chopped
1/2 C. white rice
2 small zucchini, sliced
1/4″ thick
4 medium tomatoes, sliced 1/2
inch thick
1 C. boiling water
salt/pepper
1/2 C. grated Asiago cheese (OR)
1/4 C. grated Parmesan or
Romano cheese

Preheat oven 375 degrees F.
Place oil in 8inch square baking
dish & spread around bottom of
dish. Sprinkle garlic, onion & basil
over oil. Spread rice on top evenly.
Layer zucchini & tomato slices over
rice & pour boiling water over top.
Season with salt/pepper. Bake 20
minutes. Sprinkle top with cheese
& bake another 10-15 minutes
until cheese is golden brown &
vegetables & rice are cooked.
Serve immediately. Serves 4

(recipe: cookstr.com)
———————————

Crockpot Provincial Chicken

2 lb. boneless skinless chicken,
cubed
2 (15 oz, ea) cans diced tomatoes
2 zucchini, diced
1 (10.5 oz) can cream of chicken soup
2 T. balsamic vinegar
1 T. dried, minced onion
2 T. diced parsley
1 T. dried basil
1 C. shredded Cheddar cheese
1/2 C. sour cream

cooked bowtie pasta for 6

Place chicken, tomatoes, zucchini,
soup, vinegar, onion & spices in
crockpot & mix together. Cover &
cook on Low 4 hours or High 2 hours.
Remove lid, stir in cheese & sour
cream – cook an additional 15 minutes.
Serve over cooked pasta. Serves 6

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

Crispy Corn Bread

1 T. unsalted butter
1 1/2 C. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1 1/2 C. buttermilk
2 T. unsalted butter

Preheat oven 450 degrees F.
Place butter in 12″ skillet &
place in oven.

NOTE: Watch butter carefully
When butter in large skillet (in oven)
is smoking, carefully remove from
oven & swirl butter around to coat
bottom of skillet

In large bowl sift dry ingredients together.
In medium bowl whisk egg until
frothy then whisk in buttermilk.
Add wet ingredients to dry &
mix thoroughly. Melt 2 T. butter
in small skillet & whisk into batter.
Pour batter into smoking skillet; it
should sizzle. Bake 15 minutes until
top of bread is golden brown &
edge has pulled away from side of
skillet; remove from oven.
Cut cornbread into 6 wedges in
skillet & serve hot.
Serves 6

(recipe: cookstr.com)
———————————

Garlic Steak & Potato Foil Packs
(grill or oven)

Serves 4

2 1/2 lb. top sirloin steak, trimmed
of fat & cut into 2 1/2″ to 2″ X 2″ pieces
1 lb. baby yellow potatoes, quartered
(or halved if less than 1 inch)
3 T. olive oil
salt/pepper, to taste
1 T. minced garlic
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
Optional: fresh thyme or parsley
for topping

OVEN:
Preheat oven 425 degrees F.
In large bowl combine steak
pieces, olive oil, salt/pepper, garlic
& seasonings – toss to combine.
Divide steak & potatoes between
four 12 X 12″ sheets of foil. Wrap
boil tightly around contents to
form foil packets. Place packets in
oven & cook 20-25 minutes until
cooked through to desired doneness*.

GRILL:
Heat grill  to High heat.
Follow same method for preparing
foil packets; place packets on grill
& grill about 10 minutes on each
side until steak & potatoes are
cooked through.
NOTE: If you prefer a char on your steak
open packets at end of cooking & cook
a few minutes directly on grill.

For baking, you can switch oven to Broil,
open packets & broil a few minutes.

*For medium doneness on steak, boil
potatoes first, 5 minutes, before adding
to bowl & proceeding with rest of directions.
(Helps them cook faster once in foil packet).

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

Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta cheese,
cut into small cubes
2 pkgs. taco seasoning mix (dry)
1 lb. ground beef
1 (15 oz) can refried beans

tortilla chips for dipping

Brown ground beef in a skillet;
drain. Stir in taco seasoning (without
adding water) & place in crockpot.
Add cheese cubes & refried beans
to crockpot & stir. Cover & cook on
Low, stirring frequently. Once cheese
is melted & mixture is heated through
place crockpot on Warm & serve with
tortilla chips for dipping.

NOTE: Poster also said that this dip
is great on burritos. They also, at
various times, have added some salsa
& sliced jalapenos to this dip.

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

Planning on making this for an upcoming

picnic!

Caramel Apple Dump Cake

2 cans apple pie filling (or other fruit)
1 box yellow cake mix
2 sticks butter, melted (1 Cup)
1/2 C. caramel sauce (ice cream topping)
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (or walnuts),
optional

Whipped cream, Cool Whip or ice
cream – garnish, optional

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Mix pie
filling & caramel sauce together &
pour into prepared pan- spread evenly
(you may add cinnamon, if using). Pour
dry cake mix on top of mixture & spread
evenly. Top with melted butter & nuts
(if using). Bake 45-50 minutes until top
is golden brown & filling is bubbly around
edges. Serve with optional garnishes.

(recipe: all-my-recipes.com)

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

Our weather has cooled off a bit due
to thunderstorms last evening – it’s
currently 67 degrees F. – looking at
next week it’s going to be in the
mid 80’s (that’s OK!) Glad the pastors
chose to have a INDOOR picnic – “just
in case” of inclement weather!

Hope you are having a GREAT day!

Hugs;

Pammie

and now it’s Saturday!

Today was supposed to be a trip to a family (husband’s side) reunion but, actually, neither he nor I really wanted to go so we opted to stay home. (This is the same side of the family we just saw a few weeks ago at a family funeral, so it’s not like we haven’t ‘touched base’ lately.) As we get older, both my husband & I are getting ‘set in our ways’ – we’re much happier in our little ‘cave/home’ and don’t like to venture out much (him, much more than me). I enjoy the random quick trips to the grocery/drug stores, library, WalMart, etc. but he would rather just stay home – I’m glad he goes to church on Sundays – gets him out of the house!

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

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

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

Grilled Pork & Peach Kabobs

2 peaches, halved/pitted &
cut into 6 wedges
1 sweet onion cut into 6
wedges
1 1/2 lb. pork tenderloin, cut
into 18-20 cubes
6 skewers (if wood, soak in
wate
r)
3/4 C. honey barbecue sauce
(optional: cooked brown rice)

Heat grill to medium heat.
Cut peach & onion wedges in
half crosswise. Thread peach,
onion & pork pieces alternately
onto soaked skewers, leaving
some space in between for
even grilling. Grill skewers
15 minutes, turning occasionally,
until pork juices run clear. Brush
with bbq sauce during last 5
minutes. Serve with cooked rice,
if desired. Serves 6

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

Shrimp & Pasta with a
Tomato Basil Cream Sauce

3 C. elbow macaroni
1 lb. medium shrimp, peeled/
deveined
1 T. olive oil
kosher salt/black pepper,
to taste

Tomato Basil Cream Sauce:
1/4 C. unsalted butter
4 cloves garlic, minced
2 T. flour
1 c. vegetable broth (or more,
as needed)
1 tsp. dried basil
1/2 C. heavy cream (or more,
as needed)
1/3 C. julienned sun-dried
tomatoes in olive oil, drained
1/4 C. freshly grated Parmesan
cheese
kosher salt/black pepper, to taste
3 C. fresh baby spinach, roughly
chopped

Preheat oven 400 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
In large pot boiling salted, water
cook pasta accordg. to pkg.
directions; drain well. Place
shrimp on prepared baking
sheet; add olive oil, salt/pepper
& gently toss to combine. Bake
just until pink & cooked through,
6-8 minutes.
Sauce:
Melt butter in large skillet
over medium heat; add garlic &
cook, stirring frequently, until
fragrant, about 1-2 minutes.
Whisk in flour until lightly
browned, about 1 minute.
Gradually whisk in vegetable
broth & basil; cook, whisking
constantly until incorporated
about 1-2 minutes. Stir in
heavy cream, tomatoes &
Parmesan until slightly thickened,
about 1-2 minutes. If mixture
is too thick, add more heavy
cream, as needed. Season
with salt/pepper. Stir in
spinach until it begins to wilt,
about 2 minutes. Stir in pasta &
shrimp – gently toss to combine.
Serve immediately.

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

Hillbilly Baked Beans
(Crockpot & Oven methods)

Crockpot:

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans,
drained/rinsed
1 (15.5 oz) can butter beans,
drained/rinsed
1 (16 oz) can pork & beans,
not drained
1/2 C. cooked, crumbled bacon

In 5 qt. crockpot combine all
ingredients; stir well. Cover &
cook on High 4 hours or Low
6 hours. Serve immediately.
Serves 8

Oven:
Preheat oven 350 degrees F.
Pour ingredients into 3 qt.
casserole dish. Cover & cook
1 1/2 hours or until hot &
bubbly.

(recipe: mrfood.com)
————————–

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken
breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar
cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved
(can also use regular sized cut into
1 inch pieces)
2 medium zucchini, quartered
lengthwise & cut into 1/2 inch pieces
Optional garnish: chopped parsley

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using
a small sharp knife, cut a slit lengthwise
across each breast to create a deep
pocket. In small bowl mix cream cheese,
Cheddar, mozzarella, parsley & garlic
powder – season with salt/pepper.
Spoon  mixture evenly into pockets;
use toothpicks to seal pockets shut.
Season tops of breasts with salt/pepper
then wrap 2 slices bacon around each
breast. Place on sheet pan; scatter
potatoes around chicken & spray potatoes
with nonstick spray – season with salt/
pepper. Bake 20 minutes Remove from
oven & add zucchini; season zucchini
with salt/pepper, to taste. Return to
oven & bake an additional 20 minutes;
place under broiler an additional 3-5
minutes until bacon is browned & crispy.
Serve immediately with chopped parsley,
if using. Serves 4

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

Stuffed Corn Bake

1 can whole kernel corn, drained
1 can creamed corn
1 (6 oz) pkg. chicken-flavored
stuffing mix
1/2 C. butter, melted
1/2 C. water
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with
nonstick spray. Place all ingredients
in large bowl; mix well. Pour
mixture into prepared dish &
bake 30 minutes. Allow dish
to cool about 5 minutes before
serving.

(recipe: mostlyhomemademom.com)
————————————

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Homemade Tomatillo Salsa

8 oz. fresh tomatillos, stemmed/
husks removed
2 fresh serrano peppers
1 small onion, minced
6 sprigs cilantro, chopped
salt, to taste
1/4 C. water

Roast tomatillos & peppers until
blackened on both sides under
the broiler. Peel peppers & remove
stems/seeds/membranes (as desired)
Puree tomatillos & peppers in food
processor or blender. Stir mixture
with water, onion, cilantro & salt.
Serves 4-6

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

Brown Sugar Baked Peaches
(recipe serves 1 but can
easily be doubled, etc.)

1 fresh peach
1 tsp. unsalted butter, divided
2-4 tsp. brown sugar, divided
sprinkling of ground cinnamon,
to taste

Preheat oven 375 degrees F.
Halve peach(s) & remove pit;
place in a baking dish, skin
side down. Place 1/2 tsp.
butter in hollow of each peach,
top each with 1-2 tsp. brown
sugar & sprinkle top with
cinnamon. Bake until peachs
are tender, about 30 minutes.
Serve warm.

(recipe: thekitchenismy
playground.com)

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

Nice, quiet day so far; spent time yesterday
organizing my yarns (again) – my knit group
ladies & I were chatting about our yarn
‘stashes’ and I mentioned the size of mine –
the replies were: “Only THAT much?” I
said: “I have so much yarn that I will NEVER
be able to knit/crochet it all up before I die.”
They were not  the least surprised – most
described yarn stashes that were MUCH
larger than mine – oh well, to each their
own, right? It’s like Rockefeller(?) said
when asked how much money he needed
to feel like he had enough: “Just a little bit
more.” (I understand his thinking when it
comes to yarns!). I’ve started & ripped out
2 projects lately; have decided to just stick
to the two baby blankets I’m almost finished
with (one is due before September for Detroit
Vets and the other is ‘on hold’ – a friend is
expecting in February & I’m keeping this one
for if she has a boy – it’s blue.) Don’t know if
I mentioned that one of my knit group ladies
stopped by last Tuesday and brought a huge
laundry basket full of yarns – she’s moving &
thought we might like it (says she’ll bring more
before she moves up North). YES, it was
tempting – I took several skeins of thicker,
fuzzy yarns to make a scarf for this winter
for the homeless collection (they’re white
with flecks of light blue, pink – girlie colors).
When I’m faced with all that FREE yarn my
mind goes into OVER-DRIVE- I start thinking
I could make SCARVES out of some of this!
(Mind you, I don’t like knitting with thick
yarns but the temptation is there when you
see the free yarns!) I also grabbed a fall
colors thick, sorta twisted yarn (3 balls)
for another scarf. Am thinking of taking
a break from baby blankets after these
last 2 are done and doing scarves – they
go a little quicker – we’ll see.

Hope your day is going great so far!

Hugs;

Pammie

PS: Just to clarify my latest health update-
ALL of my blood tests came back NORMAL!
I’m fine/healthy – nothing like a little scare
to change things up a bit, eh?

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

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

Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

Truly a “Fix it as you go” Day!

The day started out just fine – first thing up: paying house bills on line. All went very well until I hit a ‘wall’ with a particular company – it seems I couldn’t “log in”, no matter HOW I tried! Finally, with a lot of ‘tinkering’ my husband & I figured out that we needed to set up a BRAND NEW User Name & Password (that took about 25 minutes!). After a phone call to said company FINALLY I was able to go on line to make the payment . . . I thought. It seems that it STILL didn’t go through correctly; am going to have to attempt it again tomorrow (after checking, again, to see if what I did today actually WENT THROUGH on their site! I checked our bank and it didn’t show the payment, either…frustrating!). A little later I had planned on doing a quick shopping run – it started really storming so had to delay that by about an hour. Got that done, just got home to receive a text that I needed to call all our students/helpers/leaders, etc. – the church my special needs group meets at is under construction (they’re building a brand new church, a little at a time, on the same grounds). Apparently the construction crew hit a WATER line and there’s no water at the church – that doesn’t work for my kids so next thing I’m non-stop calling all our people.  MY DEAR EXCEL program has been known to do some strange things (husband has tried to figure this one out – to no avail) – it seems that sometimes when I go into the spread sheets it drops down a line or two and I end up inserting phone #’s or addresses to ANOTHER PERSON! UGH! Just when I think I’ve got it all figured out and it’s fine – something like today happens. I dialed one of my student’s phone numbers and got a totally different student! He’s so funny; he said: “What are you doing, Dude? This is (his name), not …..!” Oh brother! Oh well – we push on! Got a busy signal when calling another home; kept trying every 10-15 minutes but after about an hour I decided I’d try the Mom’s cell phone number instead. (GOOD thing I did – she informed me they don’t HAVE a house phone any more!) UGH!!! Crazy stuff – glad I’ve got the night off to recover!!! (Leftovers for dinner: Cornish Game hens, mashed potatoes, gravy & tossed salads) – yum.

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

Strawberry Icebox Cake

5 C. sweetened whipped cream
11-12 large rectangular graham
crackers
3 C. strawberries, chopped

In a square baking dish spread a
thin layer of whipped cream. Layer
graham crackers on top; cover with
a layer of whipped cream. Sprinkle
1/3 of strawberries on top then
layer with whipped cream again.
Repeat until all ingredients used.
The top layer should be strawberries
(not covered with cream). Refrigerate
at least 3 hours. Serves 9

(recipe: buzzfeed.com)
———————–

Crunchy Pea Salad

2 1/2 C. frozen peas (about 13 oz)
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. Zesty Italian salad dressing

In large bowl combine first 5
ingredients. In small bowl mix
mayonnaise & salad dressing;
toss with salad in first bowl.
Refrigerate until ready to serve.
Serves 4

(recipe: the-girl-who-ate-everything.com)
———————————

Bacon/Chicken/Potato Foil Packets
( oven & grill methods)

6 T. butter, melted
2 T. ranch salad dressing mix (dry)
salt/pepper, to taste
4 medium chicken breasts (approx
4 oz, each)
1 lb. small red potatoes, halved or
quartered
1 C. shredded Cheddar cheese
4 slices bacon, cooked/crumbled
2 T. chopped parsley

Preheat oven 425 degrees F.
(Grill – heat to medium-high heat).
In small bowl whisk butter, ranch
dry mix, salt/pepper. Spray 4 large
squares of foil with nonstick spray.
Place potatoes in a bowl & drizzle
with 4 T. ranch butter on top – toss
to coat evenly. Place one chicken
breast on each foil square & season
with salt/pepper, to taste. Divide
potatoes evenly among squares &
arrange around chicken. Drizzle
remaining 2 T. butter over chicken
& fold edges over chicken & potatoes
to make a packet.
Bake: 45 minutes
Grill: 30 minutes
Open packets & sprinkle cheese over
top – leave packets open & return to
oven/grill 2-3 minutes until cheese
melts. Sprinkle with bacon & parsley
before serving. Serves 4

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

Summer Squash & Mushroom
Casserole

2 medium yellow summer squash,
diced
1 large zucchini, diced
1/2 lb. sliced fresh mushrooms
1 C. chopped onion
2 T. olive oil
2 c. shredded Cheddar cheese
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1/2 C. sour cream
1/2 tsp. salt
1 C. crushed butter-flavored (like Ritz)
crackers (about 25 crackers)
1 T. butter, melted

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large skillet saute squash, zucchini,
mushrooms & onion in oil until tender;
drain. In large bowl combine vegetable
mixture, cheese, soup, sour cream & salt.
Pour mixture into prepared dish. Combine
cracker crumbs & butter – sprinkle on top
of casserole. Bake, uncovered, 25-30
minutes until bubbly. Serves 10

(recipe: tasteofhome.com)
————————

Simple Smothered Chicken
(crockpot)

1-2 lb. boneless skinless chicken
breasts
2 pkts. dry chicken gravy mix (.87 oz, ea)
1 (10 3/4 oz) can cream of chicken soup
1 3/4 C. water
1/8 tsp. black pepper

Place gravy mix, soup, water & pepper
in crockpot – whisk until smooth (as
smooth as you can get it). Add chicken;
cover & cook 8-10 hours on Low
Serves 4

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

Berry Cheesecake Salad

6 C. mixed berries (blueberries/
blackberries/raspberries,strawberries
cut into quarters
8 oz. cream cheese, room temp.
1/2 C. + 2 T. powdered sugar
1/2 tsp. vanilla
1/4 C. heavy cream or milk
8 oz. Cool Whip, thawed

additional berries & mint sprigs
for garnish –  optional

Place cream cheese in medium bowl &
using elec. mixer, beat until completely
smooth. Add powdered sugar & beat
until combined. Add vanilla & cream &
continue to beat until smooth. Gently
fold in Cool Whip. Place berries in a
large bowl & pour cheesecake mixture
over top – stir gently until berries are
coated into cheesecake mix. Garnish
with berries & mint sprigs & serve.
Serves 6

*Cake Flour: if you don’t have cake
flour you can substitute 2 T. all-purpose
flour plus 2 T. cornstarch= 1 C. cake flour

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

Grilled Vegetable Medley

2 bulbs garlic, peeled (left whole)
1 (8 oz) pkg. mushrooms
1 red onion, chopped
2 small sweet red peppers,
chopped
2 small sweet orange peppers,
chopped
10 stalks asparagus, cut into small
pieces
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Heat grill to medium-high heat
(temp. 350 degrees F. approx.)
Turn temperature down to Low.
Line grill with heavy foil, turning
edges of foil up a bit to retain
juices. Drizzle foil with olive oil.
Carefully place veggies on foil &
drizzle with more oil; sprinkle
with salt/pepper. 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 scoop veggies off foil
into a large bowl. Squeeze lemon
juice on veggies & sprinkle top
with Parm cheese – stir & taste,
adjusting salt/pepper if needed.
Serves 4-6

(recipe: jamiecooksitup.net)
——————————
Crockpot Blueberry/Lemon Cobbler


Filling:

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

Topping:

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

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

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

Topping:

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

(recipe: crockpotladies.com)

=====================
I’m getting in so many yummy-sounding
summer recipes lately it’s hard to choose
which to post!

Hope you are all in good health & able to
enjoy some of this summer weather. Aside
from the thunderstorms predicted for the
next 2-3 days, the weather is a balmy 71
degrees F. (not too hot!).

Hugs;

Pammie

Getting Ready!

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

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

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

Fresh Strawberry Muffins

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

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

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

Mexican Corn on the Cob
(grill & crockpot recipe)

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

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

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

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

Sausage-stuffed Zucchini Boats

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

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

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

Hot Jezebel Dip/Sauce

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

crackers or pita chips for dipping

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

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

(recipe: 12tomatoes.com)
——————————-

Creamy Tortellini Mac & Cheese

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

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

(recipe: 12tomatoes.com)
—————————–

30 Minute Chicken Cordon Bleu
Casserole

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

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

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

Crockpot Nutella Brownie Pudding

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

vanilla ice cream

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

(recipe: 365daysofcrockpot.com)

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

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

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

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

Hope you have a GREAT day!

Hugs;

Pammie

Memorial Day

The Day we remember those who died in service to our country

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

It’s a beautiful day out there – sunny, slight breeze and supposed to get up to around 76 degrees – perfect for those who are planning outdoor activities. With that said, here’s more picnic/family gathering type recipes!

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

No-Bake Crispy Peanut Butter Squares

1 C. smooth peanut butter
1/4 C. butter or margarine
1/2 C. brown sugar, packed
1/2 C. corn syrup
1 tsp. vanilla
pinch salt
2 C. corn flakes cereal
1 C. crispy rice cereal
8″ square baking pan, lightly greased

In saucepan over Low heat, stir peanut
butter, butter, brown sugar & corn
syrup until blended & smooth – remove
from heat & stir in vanilla & salt. In
large bowl mix cereals; add peanut
butter mixture & mix well. Press evenly
into prepared pan. Chill 6 hours until
firm; cut into squares. Makes 16 squares

(recipe: cookstr.com)
——————————–

Spicy Grilled Peel & Eat Shrimp

GRILL

1 T. lemon juice
zest from half lemon
4 T. softened butter
3 T. crushed hot peppers
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 T. fresh garlic, minced
2 lb. 16-20 shell-on raw shrimp
(look for deveined) *
2 T. minced fresh parsley,
(optional garnish)

In food processor or blender, place
lemon juice, zest, butter, hot
peppers, paprika, cumin, black
pepper & garlic – puree to a smooth
consistency. Using a small spoon,
scrape some of mixture along outside
edge of shrimp (where vein would be)
UNDER shell. Rub remaining mixture
over all shrimp so mixture is all over
each piece & in center cut. Refrigerate
shrimp at least 1/2 hour – preheat
grill to High heat.

Place shrimp on grill & grill a few
minutes on each side until cooked (no
need to oil grill grates). Do no overcook.
Makes 36 shrimp

*If shrimp are not deveiend, run a
sharp knife around outside curve of
each shrimp but leave the shell
on & remove the vein.

(recipe: afamilyfeast.com)
————————————
Simple Cucumber Salad

1 large English cucumber,
sliced thin
2 tsp. cider vinegar
2 tsp. white vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1 1/2 T. olive oil
2 T. fresh dill fronds, finely
chopped

Place sliced cucumber in medium
bowl. In small bowl whisk both
vinegars, salt/pepper, mustard &
sugar – while whisking, slowly
drizzle oil to form the vinaigrette.
Taste & adjust salt to your liking.
Add dressing to cucumbers along
with fresh dill & gently toss to
combine. Serve immediately.
Serves 4-6

(recipe: afamilyfeast.com)
——————————–
Spring Vegetable/Egg Casserole

2 T. olive oil
1 white onion, diced
1 large carrot (or 1 C. baby carrots)
peeled/diced
1 lb. asparagus, cut on diagonal into
bite-sized pieces
4 oz. sugar peas, halved
4 C. broccoli florets, chopped (about
1 medium head broccoli)
2 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 pint cherry tomatoes, halved
4 oz. feta cheese crumbles
12 large eggs, whisked
1/2 C. milk
salt/pepper

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Heat 1 T. oil in
large saute pan over medium-
high heat; add onion & saute
4-5 minutes until soft & trans-
lucent. Add remaining 1 T. oil,
carrot, asparagus, snap peas,
broccoli & garlic – stir to combine.
Continue cooking 8-10 minutes,
stirring occasionally, until veggies
have softened & cooked through.
Add mushrooms & cherry tomatoes –
stir 3-4 minutes. Transfer half of
mixture to prepared dish & spread
in even layer. Sprinkle top evenly
with half of feta; repeat with rest
of veggies followed by rest of feta.
In separate bowl whisk eggs & milk
plus a generous pinch of salt/pepper
until combined – pour evenly over
veggies in dish. Bake 30-40 minutes
until a toothpick inserted in middle
of casserole comes out clean. Serve
immediately. Serves 12

NOTE: If you would like to prepared
this in advance: prepare casserole,
cover & refrigerate up to 1 day before
baking. At time of baking, remove cover,
let casserole rest at room temperature
while oven heats, then bake as directed.

(recipe: yummly.co)
—————————————-

Summer Strawberry Crepes

8 slices white bread, crusts cut off
1 quart strawberries, washed/hulled &
diced
1 (8 oz) pkg. cream cheese, softened
1/2 C. Greek yogurt, any flavor
2 T. sugar
3 eggs
2 T. Half & Half

Using a rolling pin, roll bread completely
flat & thin. Mix cream cheese, yogurt &
sugar in a bowl, whisking lightly. Spread
flattened bread with cheese mixture –
sprinkle a bit of the berries in a thin line
near edge of each bread slice & roll bread
over berries & continue to roll up – continue
with rest of bread/berries. Whisk eggs &
Half & Half. Heat a saute pan over medium
heat & spray lightly with nonstick spray. Roll
bread rolls in egg mixture & place in pan, edge
sides down. Saute on all sides until brown. Remove
to a plate, spoon some of the cheese mixture over
centers of each & sprinkle tops with more
strawberries. Serve warm. Serves 8

(recipe: modernchristianhomemaker.com)
———————————————

7-Layer Salad

1/2 head iceburg lettuce
2 C. baby spinach and/or
baby kale
1 C. diced tomatoes
6 hard boiled eggs, diced
or sliced
6 sliced green onions (save
1 T. for garnish)
8 sliced bacon, cooked/crumbled
roughly
1 1/2 C. frozen peas
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
1 tsp. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 T. fresh dill, chopped

Dressing:
Combine Greek yogurt, mayonnaise,
sugar, salt/pepper/dill – whisk to
combine.
In bottom of large bowl arrange
lettuce, then a layer of spinach &
kale. Arrange tomatoes on top of
spinach/kale. Layer boiled eggs on
top of tomatoes followed by a
layer of bacon then add frozen
peas on top of bacon. Spread
dressing evenly over top & sprinkle
top with dill garnish & green onions.

NOTE: Additional toppings, if desired:
shredded Cheddar cheese, frozen
corn kernels, sliced/chopped cucumber,
chopped red onion

(recipe: ehow.com)
—————————————

Tuscan Tortellini Salad

1 lb. cheese tortellini (fresh)
1/4 C. olive oil
2 T. balsamic vinegar
1/2 tsp. kosher salt
fresh ground black pepper
4 slices prosciutto, chopped
1/2 C. baby spinach
1/2 C. sun-dried tomato, chopped
1/4 C. Parmesan cheese, shredded

In large pot boiling salted water
cook tortellini accordg. to pkg.
directions; drain & transfer to large
bowl.
Dressing:
Whisk olive oil, bals. vinegar, salt &
pepper. Add prosciutto, spinach,
sun-dried tomato & dressing to
bowl with tortellini & toss until
well combined. Garnish with
Parmesan cheese. Serves 8

(recipe: delish.com)
——————————-

Garlic Cheddar Quick Bread


3 C. flour
4 tsp. baking powder
1 C. sharp Cheddar cheese,
shredded
1/4 C. sugar
2 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1 1/2 C. milk
1/4 C. canola oil
1 egg

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl whisk flour,
baking powder, sugar, garlic
powder & Ital. seasonings. In
another bowl mix milk, egg &
oil until well combined; fold in
cheese. Pour mixture into
prepared pan (if desired
sprinkle a little additional
Italian seasoning on top)
Bake 45 minutes to 1 hour.
Let bread cool approximately
15 minutes before cutting.
Makes 1 loaf

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

Easy Taco Bake

1 lb. ground beef
1 pkg. taco seasoning mix
2/3 C. water
(Fritos) Chili cheese corn chips
1 can Cheddar cheese soup
1/2 C. milk
8-12 oz. shredded mozzarella
cheese – topping

Preheat oven 350 degrees F.
In skillet brown ground beef then
add taco seasoning & water (as
per seasoning packet – cook per
directions on packet). Cover the
bottom of a 9 X 9″ baking pan
with Fritos & top with taco meat.
In saucepan, heat soup & milk
until smooth then pour over taco
meat. Spread cheese on top of pan
& bake 10-15 minutes.

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

Crockpot Corn/Bacon/Jalapeno
Popper Dip
  (uses 3 qt. crockpot)

16 oz. cream cheese, softened/
cubed
1 C. mayonnaise
4 oz. canned green chilies,
drained/chopped
4 oz. canned jalapeno chilies,
drained/chopped
1/2 c. Mexican cheese blend,
shredded
1/2 C. mozzarella cheese, shredded
1 C. panko bread crumbs
1/4 C. Parmesan cheese, grated

In small (3 qt) crockpot mix
first 6 ingredients. Cover &
cook on Low 1 hour, stirring
occasionally. In small bowl mix
bread crumbs & Parm. cheese;
sprinkle over top of cooked
dip. Serves 10

(recipe: crockpotladies.com)
———————–

The Perfect Lemon Dessert

Crust:
1 C. butter, softened (but not
room temp)
2 C. flour
1/4 C. sugar
1/2 C. pecans, chopped small

Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese
1 C. powdered sugar

Pudding Layer:
2 small boxes lemon pudding mix
3 1/2 C. cold milk
1 (16 oz.) tub Cool Whip, thawed

fresh lemon zest – garnish (optional)

Preheat oven 350 degrees F.
Stir crust ingredients together using
a fork; press into bottom of 9 X 13″
baking dish & bake 15-20 minutes
until light golden brown. Remove
from oven & cool completely.

Beat cream cheese & sugar until creamy
& smooth; spread over cooled crust. Whisk
together pudding mixes & milk then allow
to sit 5 minutes to thicken – spread on top
of cream cheese layer. Cover & refrigerate
1 hour.
Spread Cool Whip on top & cut into 18-24
pieces – garnish with fresh lemon zest, if
desired.

(recipe: tasteerecipe.com)

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

Hope you have a safe & fun holiday –
relax & enjoy the day!

Hugs;

Pammie