Feeling MUCH Better, Thank You!

After living with my back being ‘less than great’ since Friday, I can now say that using the Icy Hot Smart Relief TENS therapy machine really worked to relax the muscles in my lower back. It took using it 5-6 times a day (half hour each session) but I finally don’t feel that pain and can stand up straight again! Thank You, Lord! I even cooked dinner last night (Potatoes O’Brian) – first time ‘testing’ how long I might be able to stand without pain or needing to sit down. Tonight is my special needs group – Music/Birthday Night – I’m going to attend but not stand up (much) if I can avoid it. For most of the evening I will be sitting at the piano, so that’s not a problem.

The evening before I felt the back injury I visited my oldest son’s family – while there I did a little ‘gentle’ wrestling with my older (10 1/2) grandson – there, I believe, was my mistake. Usually when he’s at our house we sit in my recliner & ‘wrestle’ – that’s fine. This time, it was sort of impromptu where I was standing up & he sort of ‘bent me over’, grabbing my neck which put my lower back into stress mode – didn’t hurt at the time but the next morning I couldn’t stand up straight without a lot of pain. This was my first visit with BOTH grandsons and it worked out great; I made sure I spent a good amount of time with older grandson FIRST before spending some time holding the baby.

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

2 1/2 C. flour
1/2 C. brown sugar
2 sticks cold, unsalted butter,
cubed
1/4 tsp. salt
3 eggs
2 1/4 C. pecans, chopped
1 2/3 C. corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper. In food
processor or large bowl, mix
together flour, sugar & salt until
combined. Slowly add in cold
butter & mix until mixture is
coarse & crumbly. Pour mixture
into prepared dish & press evenly
onto bottom & around edges to
form crust. Bake 20 minutes until
golden brown. Remove from oven.

In large bowl whisk eggs, corn syrup,
sugar, honey, butter & vanilla. Fold
in pecans & mix until thoroughly
coated – pour over hot crust. Return
to oven & bake 25-30 minutes until
filling has set. Remove & let cool
completely before removing using
foil, from baking dish. Cut into
bars. Makes 4 dozen

(recipe: 12tomatoes.com)
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Crockpot Spicy Turkey Chili

1 lb. ground turkey
2 jalapeno peppers, seeded/diced
(unless you want more heat – leave
seeds in)
2 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
8 oz. fresh sweet corn kernels
2 (14.5 oz, ea) cans fire-roasted
diced tomatoes
2 C. chicken broth

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

Heat skillet over medium high heat.
Add gr. turkey & brown, breaking
apart with spatula; add diced
jalapenos to skillet & all dried spices.
Stir & cook until turkey is browned &
jalapenos begin to soften. Add mixture
to crockpot along with corn, tomatoes
& broth. Cover & cook on High 2-3 hours
or Low 4-6 (can cook on Low for up to
8 hours). Serve with shredded cheese &
sour cream, if desired. Serves 6

(recipe: slowcookergourmet.net)
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Cheesy Corn-stuffed Chicken

4  boneless skinless chicken breasts
4 oz. cream cheese, softened
1 1/2 C. shredded Pepper Jack cheese
1 ‘pouch’ Libby’s (frozen) Sweet Corn,
drained
seasoning for chicken (salt/pepper or
taco seasoning)

Preheat oven 400 degrees F.
Make a horizontal sliced in side of
each chicken breast (making a pocket).
Mix cream cheese, corn & Pepper Jack
cheese & stuff breasts with mixture.
Place breasts on rimmed cookie sheet
& bake 20-25 minutes until chicken
is done & juices run clear. Serves 4

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

Open-faced BBQ Chicken Sandwich

1 loaf French bread
2 T. butter, softened
1 rotisserie chicken, shredded
3/4 C. BBQ sauce
3 C. mozzarella cheese, shredded
3 green onions, chopped
3 T. cilantro, chopped (optional)

Preheat oven 400 degrees F.
Slice bread in half lengthwise.
Line a large cookie sheet with foil;
spray with nonstick spray. Place
bread on foil & spread 1 T. softened
butter on each half; place in oven to
toast slightly (4-5 minutes). Place
shredded chicken in a bowl & mix
with BBQ sauce. Place bowl in
microwave & heat 4 minutes. Stir
chicken mixture & place on toasted
bread. Sprinkle bread halves with
mozzarella cheese & place in oven
to melt – about 5 minutes. Spread
green onions & cilantro over both
halves & cut into serving sized
pieces. Serves 5-6

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

Simple Roasted Asparagus

1 lb. fresh asparagus, ends trimmed
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Arrange asparagus on rimmed
baking sheet. In small bowl combine
oil, sugar, salt/pepper – drizzle over
asparagus & toss gently until evenly
coated. Bake 15-20 minutes until
lightly browned & tender. Serve
immediately. Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

2 boneless skinless chicken breasts,
about 1 lb.
2 C. chicken stock
1 1/4 C. red enchilada sauce (one 10 oz
can)
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (14 oz) can diced tomatoes with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 tsp. ground cumin
1 tsp. salt (to taste)

Optional garnishes:

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream
tortilla strips/chips

Add all ingredients to crockpot;
stir to combine. Cover & cook
3-4 hours on High, or 6-8 hours
on Low until chicken is cooked
through & shreds easily. Use 2
forks to shred chicken. Serve
warm with optional garnishes.
Serves 4-6

This can be refrigerated in a sealed
container up to 5 days or frozen
for up to 3 months

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

Craft-wise, since I’ve been ‘sitting’ a lot
more than I would normally, I’ve finished
up the 40 baby hats for our local hospital
and started knitting more for the Detroit
Veteran’s Baby Shower coming in September.
Along with that project I made the ‘executive’
decision to rip out the green baby blanket
I’d been working on – the yarn is rather
heavy & bulky (and I don’t like knitting with
it!) so I came up with the idea to use it to
crochet a baby blanket instead. (Thank
you, Mary/Mama for the Diagonal Box
Stitch afghan pattern
!) That pattern will
work out MUCH better using this yarn
(in fact, I already started it today). Still
working on the other (thinner yarn) baby
blanket – not sure just yet where it will
be donated.

Weather-wise it’s been a very SPRING
weather – starts out a little chilly (in
the low 30’s) but then climbs to the
upper 40’s & sometimes 50’s! Sunny,
clear, light breeze (of course I’ve only
been able to observe this through the
windows – anxious to just GET OUT
for a change – been inside now for
5 days – ugh! Cabin Fever!)

Hope you are enjoying this lovely
SPRING! Soon we will be seeing
trees, bushes & flowers bursting
forth – can’t wait! We already are
hearing some of the birds singing –
love hearing them, too! Can’t wait
to spot my first Robin – in Michigan
that’s usually our first bird to return
from down South (kind of a Michigan
thing to see who spots one first!)

Hugs;

Pammie

and I’m back – sort of

Today is the first day of Spring – YAY! I always look forward to this, as Spring is my very favorite time of year – everything is fresh & blooming!

Sorry I’ve been ‘out’ of posting, managed to ‘throw’ my lower back out (I have scoliosis and occasionally I move ‘wrong’ and end up in pain). This time I feel like someone’s leaning heavily on my right shoulder & shoving me slightly forward – can’t stand up straight without pain. I’ve had this for many years – it comes & goes, sometimes much worse than right now, usually it goes away after a few days – this has been since Friday and is only slightly diminishing today. I told my husband if it doesn’t get any better soon am going to call for a doctor’s appointment & give in to some muscle relaxers (I don’t like them – make me all goofy/can’t drive & sleep a LOT!). We’ll see – just had to cancel Knit/Crochet Movie night (tomorrow) because of this and because of low interest.

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

Mandarin Orange Cake

1 (18.5 oz) pkg. white cake mix
1 (11 oz) can mandarin oranges,
drained, juice reserved
3 egg whites
1/2 C. oil
2 (8 oz, ea) cans crushed pineapple
3 (1/2 oz., ea) pkg. instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
1 C. sweetened flaked coconut,
divided

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray.
Combine dry cake mix, reserved juice,
egg whites & oil; blend using elec.
mixer on medium speed 2 minutes
until creamy. Fold in oranges pour
into prepared pan. Bake 25-35 minutes
until a toothpick inserted in center
comes out clean. Place pan on wire
rack to cool completely. Pour pineapple
& juice into a medium bowl; stir in
dry pudding mixes. Fold in Cool Whip &
1/2 C. coconut – mix well & chill while
cake is cooling. Spread mixture over top
& sides; sprinkle with remaining coconut.
Serve immediately or keep refrigerated.
Serves 12

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

Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 C. sour cream
2 tsp. vanilla
3 lb. red or green grapes
1/2 C. walnuts or pecans,
chopped

Beat cream cheese & powdered
sugar using elec. mixer until
blended. Add sour cream & vanilla;
beat until smooth – stir in grapes
& chill before serving.

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

6 large bell peppers, any color
2 C. wild rice, cooked
1 lb. ground turkey
2 cloves garlic, minced
1 small onion, diced
1 (16 oz) jar crushed tomatoes
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 1/2 C. sharp Cheddar cheese,
shredded
1 T. olive oil

Cut off tops of peppers, remove
seeds; trim bottoms to help them
sit flat in skillet – rinse thoroughly.
In large pan filled with water boil
peppers 5 minutes then remove
from water & turn upside down
onto a paper towel to dry.
Preheat oven 350 degrees F.
In large skillet add oil, garlic &
onion; saute until tender. Add
turkey & brown until thoroughly
cooked. Add crushed tomatoes,
rice, Ital. seasoning, salt/pepper &
1/2 C. shredded cheese – stir until
blended. Spray a 10 inch cast iron
skillet with nonstick spray.Fill
peppers evenly with mixture &
place in skillet. Bake, uncovered,
25-30 minutes. Remove from oven
& add remaining cheese on top
of peppers. Bake another 5 minutes
until cheese melts. Makes 6 large
peppers

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

Bacon Egg & Cheese Monkey Bread

4 T. butter
6 eggs, beaten
1 (16.3 oz) tube Pillsbury Grands!
refrigerated biscuits
1 1/2 C. shredded sharp Cheddar
cheese
1 (2.52 oz) pkg. pre-cooked bacon,
cut into 1/2 inch pieces (about
1 C.)
1/4 C. finely sliced green onions
(4 medium)

Preheat oven 350 degrees F.
Spray 12-C fluted tube cake pan
(or Bundt) pan with nonstick
spray. Melt 1 T. butter in skillet
over medium heat, tilting pan
to coat sides. Add eggs, reduce
heat to medium-low & cook until
firm but still  moist, stirring
frequently (you’re making scrambled
eggs.) In small microwave-able bowl,
melt remaining butter.Add
1 T. melted butter to bottom
of Bundt pan, brushing with pastry
brush or tilting pan to coat halfway up
sides. Separate dough into 8
biscuits; cut each one into
sixths. Coat biscuit pieces with
remaining 2 T. butter; place half
in bottom of pan. Layer with 1/2
C. cheese, half of bacon, all of
eggs, 1/2 C. cheese & green onions.
Add remaining bacon, remaining
1/2 C. cheese & remaining biscuit
pieces to top. Bake 30-35 minutes
until deep golden brown. Cool
5 minutes in pan then run a spatula
around outer & inside edges of pan
to loosen. Turn over onto a serving
platter. Serves 8

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

1 T. olive oil
2 boneless, skinless chicken
breasts
salt/black pepper
1 onion, chopped
1 T. ground cumin
1 T. chili powder
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, drained/
rinsed
1 C. corn kernels – fresh, canned or
frozen
1 (4 oz) can green chilies
3 C. Frito corn chips
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese
sliced green onions, garnish

Preheat oven 350 degrees F.
Heat oil in an oven-safe skillet over
medium-high heat; add chicken &
season with salt/pepper. Cook until
golden & no longer pink, 8 minutes
per side. Transfer to a plate & let rest
5 minutes, then slice.
Add onion to skillet & season with
salt, cumin & chili powder. Cook until
soft, 6 minutes. Add tomatoes & stir
until combined then add black beans,
corn & green chilies. Return cooked,
diced chicken to skillet & stir to
combine. Simmer until thick, 15 minutes.
Transfer mixture to large bowl & layer
half of Fritos on bottom of skillet;
top with chicken mixture then sprinkle
with both cheeses & remaining Fritos.
Bake until cheese is melted & bubbly,
10 minutes. Garnish with green onions.
Serves 4

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

1 T. olive oil
3 medium red bell peppers,
chopped
1 3/4 C. chopped onion
3/4 C. zucchini, halved lengthwise,
then sliced
1/2 C. chopped celery
1/4 tsp. dried thyme
2 (14.5 oz, ea) cans chicken broth
1 1/2 C. water
1 pkg. Knorr Rice Sides – chicken
broccoli flavor
2 1/3 C. shredded cooked boneless,
skinless chicken breasts

Heat oil in large skillet over
medium-high heat & cook vegetables
& thyme, stirring occasionally, until
vegetables are tender, about 6 minutes.
Add broth, water & Knorr Rice Sides &
bring to boil. Reduce heat & cook,
covered, 10 minutes until rice is tender.
Stir in chicken & serve immediately.
Serves 4

(recipe: dearcrissy.com)
—————————————

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

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

Chocolate Cobbler

2 sticks butter
1 1/4 C. sugar
1 1/2 C. self-rising flour
1 tsp. vanilla
3/4 C. milk

Chocolate layer:
1 C. sugar
6 T. cocoa powder
2 C. boiling water

Preheat oven 350 degrees F.
Melt the butter in a 9 X 13″
baking pan in the oven. Mix
together 1 1/4 C. sugar, flour,
vanilla & milk in a bowl. Once
butter is melted, pour batter
over butter, do not stir. In a
separate bowl mix cocoa &
remaining sugar. Sprinkle mixture
on top of batter. Do not stir.
Pour the boiling water on top &
do not stir. Bake 30-45 minutes;
keep an eye on it after 30
minutes it will brown quickly.

(recipe: Courtney Luper-Facebook)

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

Our weather has been rather goofy –
cold & snow one day (covering the
ground) then melting the next. Today
it’s 38 degrees F., gray & cloudy with
50% chance of showers later. Spring
is here – hopefully soon we’ll be
getting warmer temperatures!

Enjoy your day;

Hugs;

Pammie

Wet, gloomy day –

but finished another project! I had knit the teal scarf for the needy and had a little yarn left over so I knit a hat to go with it:

101_0415

The burgundy yarn came in for the church Bible bookmark – I’m about one-third done with that (can’t remember whether the total length of the page was 13 or 16 inches! Ugh!)

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

Layered Lemon Delight

Crust:
1 C. flour
1/2 C. ground or finely
chopped pecans
1/4 C. butter, melted

Layers:
1 (8 oz) pkg. cream cheese,
softened
2 1/2 C. Cool Whip, thawed
2 small boxes instant lemon
pudding mix
1 T. lemon juice
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Crust:
Preheat oven 350 degrees F.
Combine flour, pecans & butter in
bowl until well blended & crumbly;
press mixture into bottom of a
9 X 13″ baking dish – bake 15
minutes & cool completely

Layers:
In medium bowl using elec. mixer
beat cream cheese & powdered
sugar until smooth & creamy. Fold
in 1 C. Cool Whip & spread over
crust. NOTE: work slowly – you
might have to use your fingers to
spread as best you can). Whisk
puddings & milk; add lemon juice
& stir until thick – spread over
cream cheese layer & spoon
remaining Cool Whip over pudding.
Sprinkle top with chopped nuts &
refrigerate 4 hours before serving.

NOTE from poster: she feels this
recipe is better the next day so
she makes it a day or two ahead
of serving.

(recipe: happyhooligans.ca)
—————————————

1-Pan Taco Skillet

1 1/2 lb. ground turkey or beef
2 bell peppers, seeded/diced
1 onion, diced
2 tomatoes, diced
1/2 C. salsa
1 C. canned black beans,
drained/rinsed (poster used
about 1/2 can)
1 C. water
1 C. beef stock
1 C. long grain rice (not instant)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
1 C. grated/shredded Cheddar cheese

Optional toppings:
sour cream, guacamole, salsa,
crushed corn chips

Brown meat in skillet; add onion &
diced peppers – cook until meat is
completely browned. On medium
heat, stir in water, beef stock, salsa,
rice & beans. Stir in spices; cover &
simmer 15 minutes until rice is
completely cooked & liquid is absorbed.
Stir in cheese & top with your favorite
taco toppings. Serves 6

(recipe: sixsistersstuff.com)
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Crockpot Smoked Sausage/Cabbage &
Potatoes

1 1/2 lb. baby red potatoes
2 pkgs. smoked sausage, sliced
1 small head cabbage, chopped (6 C.)
4 C. chicken broth
salt/pepper, to taste

Place all ingredients in 6 qt. crockpot.
Cover & cook on Low 6-8 hours.
Serves 4-6

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

Country Farm Chicken Casserole

2 large chicken breasts
1 medium sweet onion, diced
5 slices bacon
2 large potatoes
1/2 C. canned mushrooms (or 1
C. fresh, sliced)
1 (10 3/4 oz) can cream of chicken soup
3/4 C. chicken broth
1 T. melted butter
salt/pepper, to taste
garlic powder, to taste

Preheat oven 425 degrees F.
Cook bacon, crumbled (reserve
grease). Peel/cube potatoes & fry
in bacon grease; add onions, mush-
rooms, salt/pepper/garlic powder & fry.
Coat chicken breasts with melted butter;
season with salt/pepper & cook. When
cooked, cut into cubes. Mix soup with broth
& season with salt/pepper to make a sauce.
Place chicken mixture in a 8 X 8″ baking dish;
top with sauce & stir so all is coated with
sauce. Cover with foil & bake 30 minutes.
Remove foil, top with crumbled bacon &
bake an additional 10 minutes, uncovered.
Serves 4

(recipe: Courtney Luper – Facebook)
——————————————-

Crockpot Stuffed Sweet Peppers

3 medium sweet red peppers
2 medium sweet yellow peppers
1 (14 oz) jar spaghetti sauce, divided
3/4 lb. Italian turkey sausage links,
casings removed
3/4 C. uncooked instant rice
1/2 C. crumbled feta cheese
1/2 C. chopped onion
1/4 C. chopped tomato
1/4 C. minced fresh parsley
2 T. sliced ripe olives
1/4 – 1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes

Cut tops off peppers; chop tops/discard
stems & seeds. Set aside 3/4 C. spaghetti
sauce – pour remaining sauce in crockpot.
In large bowl combine sausage, rice, cheese,
onion, tomato, parsley, olives, garlic powder,
salt, Italian seasoning, pepper flakes & reserved
chopped pepper tops & spaghetti sauce – spoon
mixture into peppers then transfer peppers to
crockpot. Cover & cook on Low 4-5 hours or
until sausage is no longer pink & peppers are
tender. Serves 5

(recipe: tasteofhome.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)
————————————–

Spicy Sausage Soup with Tortellini

2 (32 oz, ea) cartons chicken broth
1 lb. bulk hot or mild Italian sausage
1 (9 oz) pkg. refrigerated cheese
tortellini
1 (14.5 oz) can fire-roasted or
Italian diced tomatoes
1 tsp. Italian seasoning
3 C. fresh spinach, thinly sliced

In 6 qt. stock pot bring broth to boil.
Carefully drop sausage by heaping
teaspoonfuls into boiling broth. Add
tortellini, tomatoes & Ital. seasoning,
return to boil. Reduce heat, simmer,
uncovered, 8-10 minutes until sausage
is cooked through & pasta is tender. Stir
in spinach until wilted. Serves 8 (3 qts)

NOTE: Freezer option:
Freeze cooked, cooled soup in freezer
containers. To use, partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally & adding
a little broth, if necessary.

(recipe: tasteofhome.com)
——————————-

Large Batch Brownies

2 C. butter, melted
4 C. sugar
1 C. cocoa powder
4 tsp. vanilla
8 eggs
3 C. flour
1 tsp. salt
1 1/2 C. chocolate chips (milk or
semi-sweet)

Frosting:
1/2 C. butter, melted
1/2 C. cocoa powder
6 C. powdered sugar
10 T. milk
2 tsp. vanilla
dash salt

Preheat oven 350 degrees F.
Using stand mixer, place melted
butter, sugar, cocoa & vanilla in
bowl; beat on Low speed until
combined & smooth (about
1 minute). Add eggs, one-at-a-
time, mixing well between each
one. In separate bowl combine
flour & salt; add to batter & mix
on medium speed until smooth
(about 2 minutes); add chocolate
chips & stir until combined. Spray
a large cookie sheet with nonstick
spray. Scoop 3/4 C. of batter out of
bowl (into another bowl) & spread
rest of batter onto sheet – spread
evenly with a knife. (The remaining
batter can be baked in a loaf pan if
you wish). Do not add all batter to
cookie sheet – it will overflow)
Bake 25-30  minutes (be sure to
not over bake). Brownies are done
when a wooden toothpick inserted
into center comes out clean. Cool
completely.
Frosting:
Place melted butter & cocoa in
large bowl; beat on medium speed
using elec. mixer until well combined.
Add powdered sugar in batches,
milk, vanilla & salt – mix until smooth
& glossy. Spread evenly over brownies,
slice & serve.

(recipe: jamiecooksitup.net)
=======================

Our weather warmed up some today to
almost 50 degrees F – that’s HUGE in
Michigan at this time of year…however,
along with the warm came breezes & rain
which made you feel chilled. Husband &
I had doctors appointments today and
I was really glad to finally get home, get
a warm sweatshirt, slippers & blanket
around me so that I could snuggle in
my recliner & read a book – it was THAT
chilly! (Of course, that was after I’d
already had a nice warm cup of Chai
Latte tea!). I’m fine, health-wise (knew
I was but because I’m diabetic my doctor
insists on seeing me every 3 months (could
be something to do with my insurance,
also). Husband finally got meds to help
him recover from the bronchitis – YAY!
Being sick with that for a week would
make anyone cranky! Dinner is chili; I
made a big batch yesterday and there
should be enough for at least 3 more
days (I make BIG batches!).

I also made the Banana Chocolate Chip
cake I’d posted a few posts ago – it was,
in my opinion, OK.

Banana Chocolate Swirl Cake
with Chocolate Glaze

It required you cover
the baked bundt cake with a chocolate
drizzle – let’s just say drizzle & I were
NOT friends – I had it ALL OVER – on
my hands, the counter, the cake,
my apron – UGH! After tasting the cake
I see no reason for it to need drizzle!
Husband liked it, so that’s good… will
I make that recipe again? Probably not.

Hope you are all comfy, warm & enjoying
your day;

Hugs;

Pammie

 

 

Football Food!

240_F_9483862_YqA7aDEstFAlygxx7N9dOqOYco8pXjUw

Not much new, just more recipes!

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

Ugly Cake

1 (21 oz) can blueberry pie filling
1 (18.25 oz) box yellow cake mix
2 eggs
2 T. vegetable oil
1 tsp. vanilla
1/2 C. chopped walnuts
1 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Spray 10 inch Bundt pan with
nonstick spray. In a blender,
puree pie filling until smooth.
In large bowl combine pie
filling, cake mix, eggs, oil &
vanilla – beat using elec.
mixer about 2 minutes on
medium speed. Stir in walnuts
& pour into pan. Bake 50-55
minutes until a wooden
toothpick inserted near center
comes out clean. Cool slightly
then remove from pan onto
a wire rack. Before serving
dollop with Cool Whip.
Serves 10

(recipe: mrfood.com)
———————————-

Bacon/Beer/Cheese Bread Bowl

1 large Italian loaf
1 (8 oz) pkg. cream cheese, room temp.
1 C. (8 oz) lager or beer of choice
plus 1 T., divided
1 T. whole grain mustard
1 tsp. Worcestershire sauce
1 T. cornstarch
8 oz. Swiss cheese, shredded
8 oz. sharp Cheddar cheese, shredded
10 slices bacon, cooked/crumbled
3 cloves garlic, minced
1/4 C. chopped mixed herbs (chives,
parsley, dill)
3 T. olive oil

chopped chives – garnish

Dippers: extra slices of bread,
chopped broccoli or other
fresh veggies, pretzels

Preheat oven 375 degrees F.
Slice top off bread – hollow out
the insides to create a bowl; save
top for later. In large bowl whisk
cream cheese & 1 C. beer until
well combined. Combine 1 T. beer
with 1 T. cornstarch; add cornstarch
mixture, mustard & Wors. sauce to
cream cheese mixture & whisk to
combine. Fold in shredded cheeses,
then fold in bacon. Fill bread bowl
with mixture & transfer bowl to a
rimmed baking sheet. Slice the
loaf ‘top’ into thin pieces & place
them on the baking sheet, crust-
side up. In small bowl mix garlic,
herbs & olive oil & spoon or brush
onto tops of bread slices. Bake
bread 5 minutes just until cheese
is melted. Continue to bake until
cheese begins to brown on top,
about 30 minutes. If you notice
that the bread slices begin to
brown too soon, cover with foil &
continue to bake. Top with chopped
chives & serve warm with extra
bread slices, chopped broccoli or
other fresh veggies and/or pretzels.
Serves 8

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

Peppery Ranch Cheese Ball
(overnight recipe)

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (1 oz) pkt. ranch salad dressing
mix (dry)
seasoning pepper

Dippers:
cut fresh veggies, crackers,
pita chips

In medium bowl combine cream
cheese & ranch dressing mix well;
roll mixture into a ball. (NOTE:
you might find it easier to refrigerate
mixture a few hours before rolling).
Sprinkle a generous amount of pepper
on a sheet of waxed paper & gently
roll ball in it to coat it well, adding
more pepper if necessary. Refrigerate
overnight to allow flavors to develop.
Serve with cut fresh veggies, crackers
or pita chips

(recipe: southernbite.com)
———————————-
Warm Pizza Dip

1 (8 oz) pkg. cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
2-3 T. green bell pepper, diced
6-8 slices pepperoni
2-3 T. sliced black olives

Dippers:
slices of warm baguette
tortilla chips

Preheat oven 350 degrees F.
In medium bowl combine cream cheese,
garlic powder, oregano & basil; spread
evenly on bottom of 9 inch deep pie plate.
Top with 1/2 C. of each cheese & spread
pizza sauce over top. Sprinkle remaining
cheese over sauce & top with bell pepper,
pepperoni & olives. Bake 15-20 minutes
(IF using a microwavable plate, cover &
microwave 5 minutes)
Serve warm. Serve with dippers

(recipe: life-in-the-lofthouse.com)
———————————-
Reuben Dip

3 (2 oz, ea) pkgs. Buddig corned beef
8 oz. shredded Swiss cheese
8 oz. Cheddar cheese, shredded
8 or 10 oz. shredded sauerkraut, drained &
rinsed in cold water/drain again
1 (4.25 oz) can chopped black olives
1 C. mayonnaise

Preheat oven 400 degrees F.
Chop corned beef into small 1/2 inch
pieces. Mix all ingredients together well &
spread into 9 X 13″ baking dish. Bake
15-20 minutes until bubbly. Serve with
chips or crackers

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

Spicy Black-eyed Pea Soup (crockpot)
(overnight or quick recipe)

1 (16 oz) pkg. dried black-eyed peas
1 C. chopped celery
1 C. chopped onion
1 C. chopped carrots (or 1 C.
chopped bell pepper – can mix)
5 cloves garlic, minced
1-2 bay leaves
1 lb. smoked sausage OR 1 lb.
andouille sausage OR 1 lb.
kielbasa, cut into chunks
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 T. cajun spices
1 (49 oz) large can chicken broth
cayenne pepper sauce or Tabasco,
to taste

Sort dried peas & soak in plenty of
water overnight. *See below for quick

Before cooking, drain water & rinse
peas. Place all ingredients in crockpot
& cook on Low 8-10 hours or until
peas are tender. Remove bay leaves
before serving. Serve with additional
tabasco sauce, if desired. Serves 8-12

*Quick method:
Place peas in a soup pot, cover with
water & boil for 3 minutes. Remove
from heat & proceed with making
soup.

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

Crockpot Buffalo Chicken Pasta

2 T. olive oil
4-5 boneless skinless chicken
breasts
1 C. chunky blue cheese Ranch
salad dressing
1/4 C. Franks Redhot Buffalo Wing
Sauce*
2 C. hot water
1 (17.6 oz) pkg. **large shell pasta or
penne

Using 6-7 qt. crockpot, grease insides
with olive oil. Add chicken, dressing &
buffalo sauce. Cover & cook on High
3-4 hours (do 4 hours if using frozen
chicken) OR Low 6-7 hours. When cooked,
remove chicken & cut into chunks –
return to crockpot & add hot water &
pasta – stir well. Cover & stir every
15-20 minutes for 1 hour (pasta
should be properly cooked & ready
to serve.) Serves 6-12 adults

*Add less or more, depending on your
liking of hot levels

If it’s too runny, leave lid off for awhile &
stir every few minutes – this will evaporate
any extra liquid.

If pasta isn’t cooked to your liking, you may
need to add more water, stir, cover & check
again in 15 minutes.

**NOTE: Poster strongly advises NOT to use
wheat pasta in this recipe

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

3-Ingredient Sausage Biscuit Bites

1 lb. hot sausage (pork or turkey)
1 (8 oz) pkg cream cheese
2 tubes refrigerated crescent
dinner rolls
dash salt/pepper

Preheat oven 375 degrees F.
In saute pan brown sausage; drain.
Add salt/pepper; blend in cream
cheese until melted. Unroll one
pkg. rolls & place on a baking
sheet; using your fingers press
seams together to seal. Spread
sausage mixture evenly over
roll dough, leaving about 1/2 inch
border around edges – repeat
with rest of sausage mixture &
roll dough. Bake 20 minutes
until golden brown. Cut into
small squares & serve (pizza
cutter works well to cut them)

(recipe: tasteerecipe.com)
—————————-

Rocky Road Bundt Cake

1 (18.25 oz) box chocolate
cake mix mixed according
to pkg. directions (not baked)*
1/2 C. plus 2 T. mini semisweet
chocolate chips, divided
1/2 C. plus 2 T. chopped walnuts,
divided
1/2 C. marshmallow creme

Preheat oven 350 degrees F.
Spray a 10 inch Bundt pan with
nonstick spray & lightly dust with
flour. Place batter* in large bowl &
stir in 1/2 C. chocolate chips &
1/2 C. walnuts – pour into prepared
pan. Bake 40-50 minutes until a
wooden toothpick inserted near
center comes out clean. Remove
from oven & cool 20 minutes.
Invert cake onto a wire rack; let cool
completely then invert onto a
serving plate. In small saucepan
melt marshmallow creme over
Low heat, stirring constantly –
pour over cake & top with
remaining 2 T. each chocolate
chips & nuts. Serves 10

(recipe: mrfood.com)
——————————

White Chocolate Confetti Cookies

2 3/4 C. flour
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 sticks (1 C.) unsalted butter,
room temp.
1 1/2 C. sugar
1 tsp. vanilla
1 large egg
2 T. plus 1 tsp. Half & Half
1/2 C. red & green sprinkles
1 2/3 C. white chocolate chips

Position oven racks in top &
bottom thirds of oven.
Preheat oven 375 degrees F.
Line 2 baking sheets with parch-
ment paper. Whisk flour, baking
soda, salt & baking powder in
medium bowl. Using stand mixer
or large bowl, cream butter 1
minute. Add sugar & cream an
additional 3 minutes. Beat in
vanilla & egg. Gradually beat in
dry ingredients until combined
then add enough Half & Half
(about 2 T.) to moisten dough &
make it soft, but not wet. Fold in
sprinkles & 2/3 C. white chocolate
chips. Roll rounded teaspoons of
dough into 24 balls & put on sheets.
Chill remaining dough in fridge. Dip
your fingertips in remaining Half &
Half & use to slightly flatten top of
each cookie. Bake until cookies are
set on top & light golden around
edges, about 15 minutes. Transfer
to a wire rack to cool completely.
Allow baking sheets to cool then
line with new parchment & repeat
with remaining dough.
Once cookies are all baked & cooled,
place remaining 1 C. white chocolate
chips in small heatsafe bowl &
microwave on High about 1 minute,
stirring halfway through until just
melted. Use a spoon to drizzle
chocolate over cookies. Allow to
set before serving, about 30 minutes.
Store in air tight container up to
1 week. Makes 5 dozen cookies

(recipe: foodnetwork.com)
=======================

Weather-wise temps in the 30’s, no snow,
slightly overcast.

Gas prices down again to $2.19/9 (Yay)

Husband still sick with bronchitis; doctor
appointment Tuesday (I pray every night
that he will be able to breathe through
the night – he’s sleeping sitting up on the
couch . . . sigh – yes, he’s stubborn).

Enjoy your SUPER BOWL SUNDAY;

Hugs;

Pammie

 

Anybody got yarn? (and other happenings)

101_0399

Yesterday at church a friend gave me 3 boxes and 3 big bags full of yarn – she was helping her friend get rid of her mom’s stuff. Not a great photo (I accidentally deleted the good one) but you get the idea. There is one huge bag full of SETS of yarn – like 9-12 big skeins of BRIGHT ORANGE (have no idea what you’d make with that) – I took enough to make 2-3 baby blankets and some scarves; the rest will go to the Knit group January 17th for our Yarn Swap. In amidst the yarns I found a kind of neat scarf – it wasn’t finished (not exactly sure what the creator’s “method” was for doing it – TONS of ends sticking out and LOOPS! Crazy! Took me awhile to get it together & finish it (had a good photo of ‘before’ too, but deleted it…ooops). Here’s the finished product – it will make a nice man’s scarf for the homeless: (it’s folded up in photo)

101_0398

Sunday was our choir’s Christmas program and I was very happy to be able to participate – you see, Saturday night after practice (around 8:30 p.m.) I walked out of church, being VERY careful of where/how I was walking when my feet went totally out from under me and I fell flat on my back. Never before have I experienced having the wind knocked out of me – that’s scary! I couldn’t breathe! My friend saw the whole thing and was yelling across the parking lot: “Pam! ARE YOU OK?”  I couldn’t speak OR breathe – my brain kept saying: “Roll OVER, you IDIOT! Suck in some air!” so I did – took a few minutes but was able to sit up. Two guys from choir came over to help me stand, one walked me to the car. My first thought was: “OH NO! My scoliosis! WHAT did just do to my back!?” but it was OK – two days later I’m still a little stiff & sore; apparently I also hit my elbow as it’s a little sore BUT NOTHING’S BROKEN! PRAISE THE LORD! It was one of those freak things: I had boots on, I was VERY careful how I was walking – I remember thinking: “OK – TINY, BABY…steps – OOOOOOOooooo, falling – this is gonna hurt when I hit!” My friend was freaking out – she thought I had a concussion – I hit my head, but not hard at all. AH, the FUN of getting older, eh? Another friend in my Sunday School class (same age as me) fell last week & broke her leg; she thought it was her knee, but her husband said: “No, you broke your tibia!” (bone that runs from kneecap to foot, in front). Been taking it easy since after church yesterday – nothing on my agenda, per se, until tomorrow night’s Knit/Crochet night. The second tree is still not up, nor the lights but if that’s all we have – it’s STILL OK!

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

Peppermint Delight

1 (15.5 oz) pkg. Oreo cookies,
crushed
1/2 C. butter, melted
1 gallon Peppermint ice cream,
slightly softened
1 (12 oz) tub Cool Whip,
thawed
1 (11 3/4 oz) jar hot fudge ice
cream topping, warmed
crushed peppermint candies

In large bowl combine cookie
crumbs & butter; press into an
ungreased 9 X 13″ baking dish.
Spread softened ice cream
over crust; top with Cool
Whip. Cover & freeze until
solid. (May be frozen up to
2 months).
Just before serving, drizzle top
with hot fudge topping &
sprinkle with crushed candies.
Serves 12-15

(recipe: tasteofhome.com)
————————————–
Chocolate-Peppermint Striped
Delight

45 vanilla wafers, finely crushed
(about 1 1/2 C.)
1/4 C. butter, melted
1/2 C. sugar, divided
1 (8 oz) pkg. cream cheese,
softened
3 C. plus 2 T. cold milk, divided
1/4 C. finely crushed candy canes
1 (12 oz) tub Cool Whip, thawed,
divided
2 (3.9 oz, ea) pkgs. chocolate
instant pudding mix
1/4 C. coarsely crushed candy
canes

Combine wafer crumbs, butter &
2 T. sugar; press onto bottom of
9 X 13″ baking dish; refrigerate
until ready to use.
Beat cream cheese, remaining
sugar and 2 T. milk in medium
bowl until blended. Stir in
finely crushed candy canes. Add
1 1/4 C. Cool Whip; mix well then
spread over crust. Beat pudding
mixes & remaining milk with
whisk 2 minutes; pour over
cream cheese layer. Let stand
5 minutes until thickened. Cover
with remaining Cool Whip.
Refrigerate 4 hours. Top with
coarsely crushed candy canes
just before serving.
Serves 24

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

Prosciutto Pizza Rolls

(appetizers)

1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp. white vinegar
1 tsp. dried basil
1 tsp. garlic powder
1/8 tsp. black pepper
2 tsp. dried oregano, divided
2 T. olive oil, divided
1 (16 oz) pkg. ready-to-bake
pizza dough
3 oz. prosciutto
1 C. shredded mozzarella
cheese
1 C. chopped, fresh basil

Preheat oven 425 degrees F.
Spray baking sheet with nonstick
spray. In small bowl mix tomato
sauce, paste, vinegar, basil, garlic,
pepper, 1 tsp. oregano & 2 tsp.
olive oil to make pizza sauce.
Roll out pizza dough to 14″ X 8 1/2″
inch rectangle. Spread 1/2 C. of
sauce evenly over dough, reserving
remaining sauce for dipping. Lay out
prosciutto on top & sprinkle evenly
with cheese & basil. Using a pizza
cutter, cut dough in half down
length. Next, cut each half into
8 even strips. Roll each strip
carefully & place on baking sheet
seam-sides down. Brush tops
with remaining olive oil & sprinkle
tops with remaining oregano.
Bake 12 minutes until golden
brown. Serves 12

(recipe: readyseteat.com)
————————————
Sausage-Cheddar Balls
(appetizers)

1 lb. mild country sausage
2 c. shredded sharp Cheddar
cheese
1 1/2 C. Bisquick mix

Preheat oven 375 degrees F.
Combine sausage & cheese in large
bowl; blend in Bisquick with hands
until well mixed. Roll mixture into
1 inch balls & place on ungreased
baking sheet. Bake 10-15 minutes
until golden brown. Serve warm
or at room temperature. Serves 20

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

Crockpot Cube Steak & Gravy

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
6-8 pieces cube steak
2 T. oil
2 C. beef broth

Mix flour, dry mustard, salt/
pepper & garlic powder in ziplock
bag. Add cube steak, zip bag &
toss bag to coat all meat. (Reserve
excess flour mixture for later step)
Heat oil in a skillet (or browning
crockpot). Brown cube steak on all
sides but do not cook through. Mix
any excess flour with broth & pour
into crockpot. Add steak & cook on
High 90 minutes – 2 1/2 hours until
steaks are fork-tender & sauce has
thickened. Serves 4-6

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

Baked Orange Chicken

Chicken:
3-4 boneless skinless chicken breasts
salt/pepper, to taste
1 1/2 C. cornstarch
3 eggs, beaten
1/4 C. canola oil

Sauce:
2/3 C. brown sugar
2/3 C. orange juice
1/4 C. soy sauce
2 tsp. sriracha sauce
3 T. white vinegar
3 T. apple cider vinegar
1 tsp. garlic salt
1 tsp. cornstarch

Cooked rice for 4-6

Preheat oven 325 degrees F.
Cut chicken into bite-sized pieces &
season with salt/pepper. In separate
bowls, place cornstarch & slightly
beaten eggs. Dip chicken in cornstarch
then into egg mixture. Heat oil in large
skillet over medium-high heat & cook
chicken until lightly browned. Spray a
9 X 13″ baking dish with nonstick spray
& place chicken in dish. In medium bowl
whisk brown sugar, orange juice, srirach,
apple cider vinegar, white vinegar, soy
sauce, garlic salt & cornstarch – pour
over chicken. Bake 1 hour. Serves 4-6

(Note: serve over rice, if desired)

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

Caramelized Onion Mashed Potatoes

8 medium russet potatoes, peeled/
chopped into 1″ pieces
2 large onions, chopped
6 T. butter
1/2 C. sour cream

Place 2 T. butter & chopped onions
in large skillet over medium-low heat;
cook slowly, stirring occasionally until
golden in color & fragrant. Add quartered
potatoes to large pot of boiling salted
water; cover & turn heat to Low. Cook
about 10 minutes, until fork-tender. Drain
& add to large bowl with sour cream, onions
& rest of butter. Mash using potato masher
or elec. mixer until desired consistency.

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

Cream of Turkey soup

1/2 C. butter (1 stick)
1 C. diced onions
1 C. diced leeks (white part only)
1 C. diced celery
1 C. diced carrots
1 C. new red potatoes, peeled/diced
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried sage
1 tsp. dry thyme
1/4 C. dry white wine or water
5 C. turkey stock
4 C. cooked, diced turkey meat
1/4 C. Half & Half or light cream

In large pot melt butter & add onions,
leeks, celery, carrots & potatoes. Saute
over medium high heat 5-10 minutes
until almost tender. Reduce to medium &
add flour, salt/pepper, sage & thyme – cook
5 minutes, stirring with wooden spoon &
being careful the mixture does not stick.
Add wine (or water) & scrape up any
browned bits from bottom of pan. Add
stock, bring to boil & reduce to simmer.
Cook 10-15 minutes until vegetables are
tender & soft. Remove several batches
of soup to a blender & puree – add back
to pot. Add turkey & heat to hot; add
cream & serve. Serves 6-8

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

White Chocolate Fudge

3 (4 oz, ea) pkgs. white chocolate,
broken into pieces
3/4 C. canned sweetened condensed
milk
1 C. almonds, coarsely chopped
1/2 C. dried cranberries
1 T. orange zest

Line 8 X 8″ baking pan with foil,
extending ends over sides. Microwave
chocolate & milk in microwaveable
bowl on High 2-3 minutes until
chocolate is almost melted; stir until
chocolate is completely melted &
mixture is well blended. Add
remaining ingredients; mix well.
Spread mixture on bottom of
prepared pan & refrigerate 2
hours until firm. Using foil handles,
remove fudge from pan & cut into
squares. Makes 24 servings

(recipe: kraftrecipes.com)
————————————-
Chocolate-Marshmallow
Clusters

1 1/2 pkgs (4 oz, ea) semi-sweet
chocolate, broken into small
pieces
3 C. miniature marshmallows

Spray a baking sheet with
nonstick spray. Melt chocolate
as directed on pkg. Place
marshmallows in large bowl &
pour melted chocolate over; toss
until evenly coated. Drop rounded
tablespoons of mixture into 24
mounds on prepared sheet.
Refrigerate 1 hour until firm.

(recipe: kraftrecipes.com
==================

I’m still trying to figure out the
‘sides’/
foods for Christmas dinner –
so far not so much luck. (I do better
if I don’t think someone is double-
guessing my choices . . . sigh). I know
it will all be great and there will be
more than enough to feed all nine
of us so I shouldn’t worry…just me,
I guess.

Our weather has been getting
much colder BUT no snow (so far); it’s
a ‘balmy’ 15 with a wind chill that
makes it feel like 3 degrees F above
zero – fun! The sun is out, the roads
are clear so for those who want to
go out, it’s great driving weather!
I’m going to wait another day or so
before venturing far – still a little
achy and don’t want to ‘push it’.

Hope you all stay SAFE and WARM;

Hugs;

Pammie

PS: Noticed gas prices went up a tiny bit,
from $2.19/9 to $2.21/9 – not too
bad considering we’re into the last
week of HOLIDAY shopping, etc.

Hangin’ with the OWLS and other things –

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First, since the cute Snoopy clipart showed up, just had to post it. Our weather temperatures have drastically changed since this time last week – woke up to 32 degrees F. (Yes, here in Michigan that CAN be the exact temperature when we get that dreaded “S” word – snow). If we had pumpkins I could have said there was definitely FROST on those pumpkins! It’s sunny, breezy and now up to 43 balmy degrees so I can’t complain too much. First thing found me getting out to return library books (found out they were closed for Veteran’s Day – which was YESTERDAY! UGH!) Oh well – was able to use the ‘side of the building’ return slot, so at least they won’t be over-due! Made a quick trek to Tim Horton’s for husband’s favorite coffee pods and tried out their ‘special: small hot cocoa for $1.00’ – it was good. Next was a quick trip to the grocery store where I found myself being seduced by two items: fresh broccoli and some really nice looking pork chops on sale; yes, dinner very soon will be broiled BBQ pork chops, baked potatoes & broccoli with cheese sauce – YUM! Tonight’s dinner will be Potato Soup – haven’t made it in awhile and, with the cold temperatures, it just seemed to be the ‘thing’ to make!

I have some GREAT NEWS! Just got the results back from my doctor’s visit on Tuesday for a chest x-ray and ultrasound of my abdomen. When I went to see my oncologist last week (cancer doctor) he requested I get these tests done – just as a preventative, last thing after being Five Years Cancer Free. To put it mildly, it made me feel a little unsettled – if I’m now cancer-free, WHY these tests? Oh well, being the good little patient I am, I had them done. Results: ALL GOOD- ALL CLEAR! YAY! Thank You, Lord!

To fill you in on the OWL story: I think I mentioned in a few posts back that I wanted to knit a baby hat for our unborn grandson – his Momma decorated his room in all owl designs so I felt a little owl hat would go good with the baby blanket. Searching for just the right pattern took some time, as did the knitting of the hat & attempting to make the face ‘cute’. When I showed my friend (the leader of my special needs group) the photo of the baby hat she immediately said: “Can you make an adult one for my daughter in Colorado? She LOVES owls!” (Normally I would NOT go for any requests like that but since she is one of my closest friends, I said “I’ll try”. Let’s just say, with researching a pattern that would fit the hat I had in mind took me almost 2 days (hence why I haven’t been writing here). Lots of really cute patterns – some in other languages (Russian/Chinese, etc.) – let’s just say I skipped those. Some I couldn’t figure out how to extract the cute owl pattern from the rest of the pattern – UGH! FINALLY I found a dishcloth pattern that fit my needs & immediately set to knitting up a test ‘swatch’. (another hour at least). Started on the hat late afternoon yesterday (lots of math figuring, to make sure the pattern would fit exactly in the middle of the hat, etc.) Worked on it a good 2 hours then put it down when I noticed that I didn’t like the way I’d done a few rows (time to rip them back – I gave up on that last night). Got up early this morning and set to ripping out 4 1/2 rows (92 stitches per row) until I was finally back where I wanted to be. Long story – I still have about 1 – 1  1/2 hours left of knitting then it will be done. I will post a photo of both the baby owl had and the adult one soon. Some days I just don’t FEEL like knitting any more . . . sigh.

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

No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust

additional Cool Whip, for topping

In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8
servings

(recipe: tasteofhome.com)
——————————

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds

Cook bacon in large Dutch oven
until crisp; drain on paper towels &
cut into pieces. Reserve bacon
grease-add beans, water, broth,
garlic powder, seasoning salt/
pepper to pot & bring to a boil.
Simmer 20-30 minutes until beans
are tender. Drain beans into a
strainer & return to pot on stove.
Add butter & almonds; cook over
medium heat, swirling pot, until
butter becomes golden brown &
gives off a nutty aroma. Stir beans
& bacon into butter & heat through,
making sure to coat everything with
butter. Serve warm. Serves 6-8

(recipe: iwashyoudry.com)
———————————

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
thinner
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In medium pan,
saute onion in butter over medium
heat until softened. Add flour & stir
to incorporate well. Slowly add milk &
cream; whisk together – season with
salt/pepper. Continue stirring until
mixture is bubbly & thickened; remove
from heat & add 1 1/4 C. Pepper Jack
cheese – stir until creamy. Evenly layer
half of sliced potatoes in prepared dish;
pour half of sauce onto potatoes & spread
evenly using back of a spoon. Evenly layer
remaining potatoes & cover with remaining
sauce, evenly. Sprinkle top with remaining
1 C. cheese. Bake, uncovered, 45-55 minutes
until a fork easily pierces the potato slices.
(cooking time will depend on thickness of
potato slices).
Remove from oven & cool 10 minutes
before serving. Serves 6

(recipe: cozycountryliving.com)
————————————

Sweet Potato Casserole

2 lb. sweet potatoes, cleaned
4 T. melted butter
1/4 C. milk
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg

Topping:
1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Line a sheet pan with foil &
spray with nonstick spray. Prick
potatoes with a fork & place on
pan. Bake until tender, 45 minutes-
1 hour. When potatoes are cool
enough to handle, cut them open,
scoop out insides & place potato
insides in a large bowl. Add 4 T.
butter, milk, brown sugar, spices
& egg to bowl. Use a potato masher
or food processor to mash/blend
until mostly smooth. Spray a 9 X 9″
pan or 2 qt. baking dish with nonstick
spray. Discard skins or use for another
recipe.
Spread sweet potato  mixture into
pan evenly. In another bowl, mix brown
sugar, flour, melted butter & pecans,
until crumbly. Sprinkle on top of potatoes
& bake 25-30 minutes until topping has
lightly browned. Serve immediately
Serves 6

(recipe: realhousemoms.com)
—————————————

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt/pepper
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon

Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
lattice
by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)
————————————-

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
tomatoes
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella
cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
brown beef over medium heat
8-10  minutes until no pink
remains, crumbling meat as it
cooks; drain. Add spaghetti
sauce, tomatoes & salt; stir
until well blended. In medium
bowl combine broccoli, ricotta
& Parmesan cheeses; mix in egg.
Spread 2 C. sauce mixture over
bottom of prepared dish. Press
4 uncooked noodles lengthwise
over sauce & place 1 noodle
crosswise across each end of
dish, completely covering
sauce mixture. Spread
ricotta mixture evenly over noodles
then sprinkle with 1 C. mozzarella
cheese. Top with 1 1/2 C. sauce then
arrange remaining noodles over
sauce, pressing lightly into sauce.
Spread remaining sauce over top.
Bake 55 minutes until noodles
are tender. Remove from oven &
sprinkle with remaining 1/2 C.
mozzarella; cover with foil & let
stand 10 minutes. Cut & serve.
Serves 6

(recipe: mrfood.com)
—————————————

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas

In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)
———————————

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)

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

Well, that’s all the excitement around here lately –
hope you are able to enjoy this Fall weather AND
stay nice & warm!

Hugs;

Pammie

PS: Forgot to mention: gas prices around
here have dropped to $1.99/9 – WOW!

FINALLY! FIVE YEARS – YAY!!!

breast-cancer-pink-ribbon-woman-eps-24976369

Today I am officially FIVE YEARS CANCER FREE!

THANK YOU, LORD!!!

While chatting with my Oncologist (cancer doctor) I said: “So – see you in a year?” He said: “No, you’re done!” WOW! (I will still have to see my Radiologist, probably once a year, not sure yet, but for the most part, I’m done with all the doctors! YAY!)

Today was supposed to be in the 50’s but it’s 69 degrees F. sunny and gorgeous! What a great way to celebrate MY DAY! I stopped at the Salvation Army store near the cancer center and bought 5 paperbacks – they have used books for sale: .50 cents paperback/$1.00 hardbacks – more murder/mysteries for me!

Lots of Fall/Thanksgiving recipes comin’ in so here ya go:

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

Pumpkin Pie Cupcakes

2/3 C. flour
1 (15 oz) can pumpkin puree
3/4 C. sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda

Whipped cream – topping

Preheat oven 350 degrees F.
Line a 12-cup muffin tin with paper
liners. In a bowl, whisk flour, baking
powder, baking soda, salt & pumpkin
pie spice. In large bowl whisk pumpkin
puree, sugar, eggs, vanilla & evap.
milk until well combined. Add dry
ingredients to wet & whisk until no
streaks of flour remain & batter is
smooth. Fill each muffin cup with
approx. 1/3 C. batter. Bake 20 minutes
& let cool 20 minutes. Remove cupcakes
from tin & chill in fridge 30 minutes. Top
with whipped cream & sprinkle tops
with more pumpkin pie spice or cinnamon
before serving. Makes 12.

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

Overnight Apple French Toast

1 C. brown sugar, packed
1/2 C. butter
2 T. light corn syrup
4 Granny Smith apples, peeled/
cored/sliced 1/4 inch thick
3 eggs
1 C. milk
1 tsp. vanilla
9 slices day-old French bread
1 C. applesauce
1 (10 oz) jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves

Combine brown sugar, butter &
corn syrup in small saucepan;
cook over Low heat until thick.
Pour into ungreased 9 X 13″
baking dish. Arrange sliced apples
on top of syrup. Beat eggs, milk
& vanilla in shallow dish. Dip
bread slices in egg mixture &
arrange over apple slices. Cover
& refrigerate overnight. Uncover
& remove 30 minutes before baking.
Preheat oven 350 degrees F.
Bake 35-40 minutes until top of
bread is browned. Combine
remaining ingredients in a saucepan
& cook over medium heat until
jelly is melted. Serve toast with
apple slices on top & spoon the
warm sauce over the apples.
Serves 6-8

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

30-Minute Garlic Roasted Chicken

2 T. olive oil
4 skin-on, boneless chicken breasts
(about 1 1/2 lb)
salt/ground black pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread,
grilled or toasted
2 T. white wine vinegar

Preheat oven 425 degrees F.
Heat oil in large ovenproof skillet
over medium-high heat. Season
chicken with salt/pepper & cook,
skin-sides down, until browned,
5 minutes. Separate the heads of
garlic into cloves but do not peel.
Flip chicken, add garlic & rosemary
to skillet & transfer to oven. Roast
until chicken is cooked through but
still moist, 15-20 minutes. Place
bread on a platter & top each
sliced with a chicken breast. Add
vinegar to skillet & scrape any
browned bits with a wooden spoon.
Add 3 T. water & simmer until sauce
thickens slightly, about 2 minutes.
Pour sauce & garlic over chicken/
bread. You can squeeze the garlic
out of the skin & spread on chicken
or bread. Serves 4

(recipe: foodnetwork.com)
——————————-

Sausage & Wild Rice Casserole

1 box Uncle Ben’s Wild Rice, cooked
accordg. to pkg. directions
1 lb. sausage, cooked/drained
1 can golden mushroom soup
1 1/2 C. mozzarella cheese

Preheat oven 350 degrees F.
Mix all ingredients & place in
greased casserole dish. Bake
30 minutes. Serves 6-8

(recipe: eat-drink-smile.com)
——————————-

Crockpot Garlic Parsley Potatoes

1 1/2 lb. new potatoes, washed
1/4 C. olive oil
3-4 cloves garlic, minced
3 T. dried parsley (or fresh
parsley, finely minced)
salt/pepper, to taste

Using a vegetable peeler, peel away
ONE strip of peel around middle of
each potato & place in bottom of
crockpot. Drizzle olive oil over top
then sprinkle with garlic & parsley;
toss with a spoon to coat each
potato with oil/seasonings. Cover &
cook on Low 4-6 hours until potatoes
are fork-tender. Serves 4

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

Spiced Harvest Pumpkin Soup

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 ribs celery, finely chopped
3 T. butter
1 medium apple, peeled/shredded
5 cloves garlic, minced
1 (29 oz) can solid-pack pumpkin
1 (14.5 oz) can chicken broth
1/4 C. minced fresh parsley
2 tsp. dried thyme
1 tsp. salt
1 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. pepper
2 C. milk
1 C. heavy whipping cream

salted pumpkin seeds

In Dutch oven saute carrots,
onion & celery in butter 4 minutes.
Add apple & garlic; cook 2 minutes
longer until tender. Stir in pumpkin,
broth, parsley & seasonings – bring
to boil. Reduce heat; cover & simmer
20 minutes. Add milk & cream; cool
slightly. Place mixture in a blender &
process in batches until smooth.
Return all to pan & heat through.
Garnish servings with pumpkin seeds.
Serves 10 (2 1/2 quarts)

(recipe: tasteofhome.com)
————————–

Spice Cookies with Pumpkin Dip
(overnight recipe)

1 1/2 C. butter, softened
2 C. sugar
2 large eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
(additional sugar)

Pumpkin Dip:

1 (8 oz) pkg. cream cheese,
softened
2 C. canned pumpkin pie mix
2 C. powdered sugar
1/2 – 1 tsp. ground cinnamon
1/4 – 1/2 tsp. ground ginger

Cream butter & sugar until light &
fluffy. Beat in eggs & molasses.
Combine next 6 ingredients; add to
creamed mixture & mix well.
Refrigerate overnight.

Preheat oven 375 degrees F.
Shape dough into 1/2 inch balls;
roll in additional sugar & place
(2 inches apart) on ungreased
cookie sheets. Bake until edges
begin to brown, about 6 minutes.
Cool 2 minutes before removing
to a wire rack.

Dip:
Beat cream cheese until smooth;
beat in pumpkin pie mix. Add
powdered sugar, cinnamon & ginger –
mix well. Serve with cookies on the
side. Refrigerate any leftover dip.

Makes about 20 dozen cookies and
3 Cups dip

(recipe: tasteofhome.com)

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

That’s all the good news from here, today.

Hugs;

Pammie

Enjoying the quite/rest – for now . . .

the-original-hook-needle-club

After the past crazy/hectic week I’m definitely enjoying the semi-rest/quiet. Yesterday went OK – early on…church/change clothes, grandson’s football game EXCEPT – the team that played before his went over time – WAY over time which put his team way over, also. I’m sitting there looking at my watch (choir practice starts at 4:45 p.m. a good 20-25 minutes away from where I am)…time is getting VERY close to 4 p.m. and there’s still the FOURTH quarter to go! By this time I’m pretty exhausted – it’s semi-warm out but directly in front of us is the team’s cheer leaders. We’re talking 7-9 year olds (I’m guessing here) – screaming & yelling the ENTIRE game – UGH! I’m sorry – I’m not one for seeing little girls dolled up like the show “Toddlers & Tiaras” (make up, outfits that are not really for little girls, etc.) so all I want to do is watch the FOOTBALL game. Finally I make the decision to just stay for the end of the game and chuck choir practice/evening church/church business meeting and then go home. Got home & took a 1 1/2 hour NAP – I was whipped!

Today is the ‘annual’ (both sides) Mammogram – you know the drill, ladies: this is where I get up on my soapbox and urge you STRONGLY to go get your Mammograms. Bottom line: if I hadn’t done that five years ago who knows what would have happened – I’m quickly approaching the 5-year mark for being breast cancer FREE-YES, a routine mammogram caught the 3 tumors. They were very small and very close to my rib wall (in fact, had the first surgery not come back with what they call a ‘dirty margin’ – means there might be more cancer cells in the area – I might be still carrying cancer in my body.) I praise the LORD that my 5 year anniversary is quickly coming up – not sure, exactly, when the oncologist (my main cancer doctor) declares me Cancer Free – it could be December or January – I’ll have to find out then. I do know, looking back, it was 4 days ago 5 years ago that I had my first cancer surgery (then another one 2 weeks later). MAMMOGRAMS CAN SAVE LIVES! Please go get yours – we want to see you around to enjoy your life!

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

Layered Peanut Butter Dessert Dip

1 C. creamy peanut butter
1/2 C. Marshmallow creme (Kraft)
1/2 C. Cool Whip, thawed
1/4 C. coconut, toasted
1 oz. semi-sweet chocolate, melted/
cooled
2 T. cocktail peanuts

Optional ‘dippers’:
sliced fruit, vanilla cookies, graham
crackers

Spread peanut butter onto bottom of
8 inch pie plate. Mix marshmallow
creme & Cool Whip until blended;
spread over peanut butter. Top with
remaining ingredients.
Makes 16 (2 T. ea) servings

(recipe: Kraft recipes)
———————————

Crockpot Balsamic Chicken & Carrots

4 bone-in skin-on chicken thighs
1 lb. carrots, washed/peeled
2 T. butter
1/4 C. balsamic vinegar
1/4 C. honey
1/2 tsp. sea salt
1/2 tsp. dried cilantro
1 tsp. jarred minced garlic
pinch red pepper flakes

Melt butter in skillet over medium-high
heat. Add chicken, skin sides down, &
let brown 5-6 minutes until golden
brown. Flip & brown 2-3 minutes on
other side. Whisk vinegar, honey,
salt, cilantro, garlic & red pepper flakes
together. Place chicken & whole carrots
in crockpot – pour balsamic mixture
over top. Cover & cook on High 3-4
hours or Low 6-8 hours. Serves 4

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

Baked Steak with Gravy

1 C. flour
1/8 tsp. salt
1/8 tsp. pepper
6-8 beef cube steaks
1 tsp. butter
2 (10 3/4 oz, ea) cans golden
mushroom soup
2 1/2 C. water
1 (4 oz) can sliced mushrooms,
drained

Preheat oven 325 degrees F.
Mix flour, salt & pepper in a
shallow pie pan. Dredge steaks in
mixture. Melt butter in a skillet
over medium heat; add steaks &
brown on both sides. Arrange
steaks in a lightly greased 9 X 13″
baking dish. Combine soup, water
& mushrooms – pour over steaks.
Cover with foil & bake 45-50
minutes. Remove foil, bake an
additional 15 minutes. Serves 6-8

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

Country Potato Bake

1 lb. pkg. frozen shredded
hash browns
1 (10 3/4 oz) can cream of chicken
soup
1 C. sour cream
1/4 C. margarine, melted
1 C. shredded Cheddar cheese
6 slices bacon, cooked crisp/crumbled
1 (2.8 oz) can French-fried onions

Preheat oven 350 degrees F.
Spread hashbrowns evenly in lightly
sprayed 9 X 13″ baking dish. Mix
soup, sour cream & marg. together
& pour over top. Sprinkle top with
cheese, bacon & onions. Cover with
foil & bake 45 minutes. Serves 12

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

Three-Bean Salad

1 (16 oz) can green beans, drained
1 (16 oz) can yellow beans, drained
1 (16 oz) can kidney beans rinsed/
drained
1 onion, sliced
3/4 C. sugar
2/3 C. vinegar
1/3 C. oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano

Mix beans & onion together in
bowl. Combine remaining ingredients
in a saucepan & heat until sugar
dissolves – pour over beans.
Refrigerate at least 12 hours prior
to serving. Serves 12

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

Zippy Zucchini Pasta

1 (7 oz) pkg. angel hair pasta or
thin spaghetti
2 small zucchini, cut into
1/4″ pieces
2 cloves garlic, minced
3 T. olive oil
1 (14.5 oz) can Mexican diced
tomatoes, undrained
1/4 C. minced fresh parsley
1 tsp. dried oregano
1/8 – 1/2 tsp. crushed red pepper
flakes

Cook pasta accordg. to pkg.
directions. In large skillet saute
zucchini & garlic in oil until
zucchini is crisp-tender. Add
tomatoes, parsley, oregano & pepper
flakes; heat through. Drain pasta,
serve with zucchini mixture.
Serves 3

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

Amish Apple Dessert

1 C. flour
1 tsp. baking powder
1/8 tsp. salt
1 1/4 C. milk (divided into 1/2 C.
and 3/4 C.)
5-6 C. peeled/cored/sliced apples
(about 10) place in water with a
little lemon juice to prevent browning)
3/4 C. granulated sugar
1 tsp. cinnamon
2 eggs

Preheat oven 400 degrees F.
Spray a 8 X 8″, or 9 X 9″ baking
dish with nonstick spray. Mix flour,
baking powder, salt & 1/2 C. milk
in small bowl. (dough will be quite
soft). Take half of dough & roll out
onto a flour-dusted surface until it
is the size of the bottom of the
pan you are using. Carefully transfer
dough to pan – use your fingers to
form dough to cover bottom of pan.
Whisk eggs & 3/4 C. milk. Drain apples
& place them evenly over dough in pan –
sprinkle with cinnamon & 3/4 C. sugar.
Roll out remaining dough large enough
to mostly cover apples in pan. Pour
egg/milk mixture over apples. Carefully
place rolled dough on top – you do not
need to seal it to edges. Bake 45 minutes
until apples are soft & custard is set.

(recipe: notquiteamishliving.com)
=========================

Haven’t received my ‘driving times’ for this week
yet (grandson transport). All is well with oldest
son & his girlfriend (after her roll-over car
accident) – she’s still a little bruised, but she &
baby are fine. Middle son is settling into his new
job as front desk clerk at Hilton – he said it’s either
really slow or really hectic but he’s getting used to
it. Other than that, this week is looking up –
tomorrow is knit/crochet night, Weds. is my
usual special needs group and coming up Saturday
is a Moms-to-Moms sale! I’ve never been to one
before but I’m told they are very ‘grandma’
friendly – I’m looking for some good prices on
a used Pack ‘n Play, maybe a changing table and
a high chair – we’ll see what happens (I’m
EXCITED! BABY shopping – YAY!)

Have a GREAT week!

Hugs;

Pammie

PS: We’re almost into Fall weather – I had to wear
long pants and a sweater this morning – it was really
CHILLY! 68 degrees F. ; supposed to warm up into the
70’s later today – YAY!

Things are LOOKING UP!

579687_10202183116086361_645181997_n

Some days are more crazy than others – remember my ‘babysitting situation’ for next week? The crazy driving schedule? Now it’s looking like I’ll only have to pick up grandson ONCE at bus stop, get him some food then take him to football practice (No overnight stays/drive to school next morning) – YAY! Still awaiting the ‘final’ schedule, but it’s MUCH better than it was a few days ago! YAY!

Tuesday night was the final drop off of all the knit/crocheted baby items and it was CRAZY-HECTIC! We had over 22 ladies crammed into a very small space but you could ‘feel’ the excitement/anticipation in the air – they were ALL excited for the event. There was a total of 75 items donated. I took pictures of some of the creations – yesterday I sat down with my camera to download the photos onto my site and . . . NO PICTURES! The computer said there was ZERO pictures to download – WHAT? I did everything I could think of – nothing. I prayed on it and just before falling asleep last night I had a quick thought of checking one more place. I just did that and YES! The computer had tucked them away but I FOUND THEM! Those dear ladies took all that time to create all those sweet items – then entrusted them to me to photo (some didn’t have time to take a picture of their item(s) themselves, so it made me SICK thinking I messed up.) It was a busy/hectic evening but I’m SO PROUD of all the ladies did for that charity!

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

No-Melt Sundae Pie

15 Oreo cookies, finely crushed
3 T. butter, melted
1 (8 oz) tub Cool Whip, thawed/
divided
1 (3.4 oz) pkg. Jell-o instant pudding
mix
1 C. cold milk
2 oz. semi-sweet chocolate, melted
1/3 C. canned sweetened condensed
milk

Combine cookie crumbs & butter; press
onto bottom & up sides of 9″ pie plate.
Reserve 1/2 C. Cool Whip; refrigerate
until ready to use. Beat pudding mix &
milk in medium bowl using whisk
2 minutes. Stir in remaining Cool Whip &
spoon into crust. Mix melted chocolate
& condensed milk; spoon over pie. Swirl
gently using a knife. Freeze 6 hours or
until firm. Let pie stand at room temp.
15 minutes before serving to soften
slightly. Top with reserved Cool Whip.
Serves 10

(recipe: Kraft recipes)
——————————————–

Spinach/Ricotta/Zucchini Rolls

2 large/wide zucchini, washed
(unpeeled)
1 (14 oz) can crushed tomatoes (or
pasta sauce of your choice)
1 (18 oz) pkg. frozen spinach, thawed
1 (18 oz) tub ricotta cheese
2 eggs
3 cloves garlic, minced (or 2 tsp. garlic
powder)
3/4 C. mozzarella cheese, divided
salt, to taste

Preheat oven 400 degrees F.
Spread half pasta sauce on bottom of
a shallow baking dish. Slice zucchini
very thinly, lengthwise, to create
ribbons. Place spinach in a large bowl
& squeeze out any excess liquid (discard
liquid). Mix ricotta, eggs, garlic & 1/2 C.
mozzarella cheese into spinach until
all ingredients are well combined. Add
salt, to taste. Place 2 zucchini ‘ribbons’
on top of each other & spoon 1-2 T.
ricotta mixture on smallest end – roll
up to form a roll & place in prepared
baking dish, open end facing up – repeat
with remaining zucchini/spinach mixture.
Pour remaining sauce over rolls & top with
remaining cheese. Bake 20-30 minutes
until cheese is golden & bubbling; zucchini
is soft when tested with a fork or toothpick.
Serves 6

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

Grill Pork Chops & Sweet Potatoes
Foil Packets
(& oven recipe, also)

1 C. Manwich original sloppy joe
sauce
1 tsp. spicy brown mustard
10 oz. frozen cut sweet potatoe
fries (about 20 pieces)
2 medium ears fresh sweet corn,
husks removed/quartered
4 thick-cut boneless pork chops
(4 chops=1 1/3 lb)
1/4 tsp. salt
1/4 tsp. black pepper
3 T. chopped green onions

Preheat gas grill for medium-high
heat. Combine Manwich & mustard
in small bowl. Place four 18″ X 12″
pieces heavy duty aluminum foil on
counter. Spray each with nonstick
spray. Evenly place sweet potatoes
& corn on each piece of foil then
top with pork. Sprinkle pork with
salt/pepper & spoon sauce over top.
Double told top & ends of each
foil, leaving space for steam to gather.
Place packets on grill & cover. Grill
15 minutes until pork is cooked
through (145 degrees F.) and corn is
tender. Carefully open packets; sprinkle
with green onions & serve. Serves 4

Oven Method:
Preheat oven 425 degrees F.
Assemble packets as above; place
packets on shallow pan & bake
25 minutes until pork is cooked
through (145 degrees F.)

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

Dilled Cucumber Salad

1/2 C. plain yogurt
1/4 C. Italian salad dressing
2 tsp. dried dill weed
2 large cucumbers, halved
lengthwise & sliced (3 C.)
1 (14.5 oz) can diced tomatoes,
drained
1/4 C. thinly sliced red onion
1/8 tsp. salt

Stir together yogurt, dressing & dill
in large bowl. Add remaining
ingredients & stir gently to combine.
Serve immediately or chill 1 hour
before serving. Serves 6

(recipe: readyseteat.com)
———————————

Chive & Onion Hash Brown
Potatoes

1 1/2 C. Half & Half cream
1 (8 oz) tub spreadable chive &
onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
Combine first 5 ingredients in a
Dutch oven. Cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″ baking
dish with nonstick spray & layer
1/3 of hash brown mixture and
2/3 Swiss cheese – sprinkle with
1 T. chives. Repeat layers & top
with remaining hash brown mixture &
cheese – dot top with butter. Bake,
covered with foil, 35 minutes. Uncover
& bake another 10-12 minutes until
edges begin to brown & potatoes
are heated through. Let stand 10
minutes before serving. Sprinkle
with remaining chives. Makes
12 (3/4 C. each) servings

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

Chicken Crescent Bake

1 (8 count) tube (regular sized)
crescent rolls
2 c. shredded, cooked chicken
4 oz. cream cheese, softened
1 tsp. instant minced onin
1/4 tsp. garlic powder
1/2 tsp. salt
pinch pepper
1 C. shredded Mozzarella cheese
1/4 C. grated Parmesan or Romano
cheese

Sauce:
1 (10.75 oz) can cream of chicken
or mushroom soup
1 soup can milk (pour milk into empty
soup can)

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. In medium bowl combine
chicken, cream cheese, minced onion,
garlic powder, salt/pepper, cheese. In
another bowl mix soup with milk, stir so
it’s smooth. Separate crescent dough into
8 triangles; place about 1/4 C. chicken
mixture on wide base of roll, roll up
& seal, pinching sides together so filling
is completely enclosed – place rolls in
dish, making 2 rows of 4 crescents in each
row – leave space on all sides for sauce.
Pour sauce around rolls, avoiding covering
rolls with sauce or they will not brown & will
be soggy. Sprinkle roll tops with grated cheese
& bake 30-35 minutes until tops are browned.
Makes 8

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

Chocolate Cherry Snack Bars

3 ripe bananas, mashed
2 C. quick oats
1/3 C. applesauce
1/4 C. milk
1 egg
1 1/4 – 1 1/2 C. (YOUR CHOICE):
dried cherries, chopped walnuts
chocolate chips
1/2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. cinnamon

Preheat oven 350 degrees F.
Mix all ingredients together in a
bowl. Line a 9″ X 9″ baking dish
with parchment paper & scoop
batter into pan – smooth out top.
Bake 20-25 minutes until golden &
mostly firm to the touch. Allow to
cool then cut into squares. Store
leftovers in fridge. Makes 24 squares

(Recipe: allfortheboys.com)

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

Weather-wise it’s been nice – in the 70’s, sunny and I heard
today it’s supposed to stay that way all through the weekend.
That’s great for those planning outdoor events or cook outs!
(For us, it’s the same – stay home, do nothing . . . but relax).

Gas prices are OK – got gas today for $2.29/9 at my local
Clark.

Weight-wise I FINALLY lost 12 lbs – that’s 12 lbs in TWO MONTHS!
(Oh well, I didn’t put it on overnight, so it’s not coming off quickly,
either – right?). Went to one of my doctors for a annual check up
today and he was happy. He would like my weight/height to match
the (suggested) BMI – as he told me: “Only 3 more pounds, Pam!”
I’m really hoping to just keep going on the weight loss – no fun, but
it’s helping keep my diabetes blood numbers much better, too and
that’s really what I need to keep in mind when I start getting
discouraged and sick of not eating much. (Lately Dean’s cottage
cheese has become my friend – I really like their small curd – fills
me up and it can be eaten quickly!).

Hope you’re doing well and enjoying this ‘tail-end’ of summer;
next week school starts here on Tuesday.

Hugs;

Pammie

 

and here come the rains!

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It’s been pretty hot here the last almost 2 weeks, most days either high 80’s or into the 90’s and no rain. Last night, late, we had a pretty good thunderstorm and today it’s been pretty dark out. I needed to run to the grocery store for more bread (we had BLT’s for dinner last night and extra fixin’s so needed the bread. I didn’t get much sleep last night (long story) so I knit early this morning then started in on my current reading book . . . woke up with book on my face and the room almost as dark as night! Oh golly! Still needed to get to the store, so hurriedly dressed & drove there – ended up sitting in my car about 2-3 minutes before the rain let up. This particular store is always extremely COLD – when I came out the doors I was hit by a huge WALL of HUMIDITY! Rains stopped, HUMID started – BIG TIME! We ‘were’ supposed to go to our Sunday School picnic today at 4 p.m. but we decided that with the rains (and lack of sleep) we’d just stay home.

For some reason I thought I had already written about my current knitting project, but apparently not. After thinking over what I could knit NOW for my upcoming grandbaby, I decided to knit a set of baby blocks. It’s been a good 6+ years since I’d done these (only once before, for a close friends daughter) so I had to refresh my knitting ‘memory’. Since I don’t know (yet) whether it’s a girl or boy, I started with one in white & red stripes. Also working on one that’s shades of white/blue/mint green (using yarns from last baby blanket) – it’s fun and challenging trying to make variations in such a small space (blocks are 4 1/2 inches square – 4 sides & top/bottom). I thought it might be easier for you to visualize what I’m talking about by posting photos of the last set I made, years ago:

5641455944_35e9712dcc_z

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

Apple Pie Cinnamon Rolls

Dough:
1 pkg. yeast (or 2 1/4 tsp.) dissolved
in 1/2 C. room temp. water
3 T. shortening (Crisco)
1/2 C. granulated sugar
4 1/2 C. flour
1 C. hot water
1 egg, beaten
3 tsp. salt

Filling:
1/4 C. softened butter
1/2 C. light brown sugar
1/2 can apple pie filling
1/4 C. cinnamon/sugar mix

Frosting:
1 C. confectioners sugar
2-3 T. milk

Add yeast to 1/2 C. room temp.
water; stir with a spoon. In bowl of
a stand mixer add shortening, sugar,
hot water & salt – beat 30 seconds;
allow to cool to room temp. Add
2 C. flour & mix until smooth. Mix
in yeast mixture until well combined
then  mix in beaten eggs. Gradually
stir in remaining flour; mix using a
dough hook, about 2 minutes. Remove
dough from bowl & place on a lightly
floured counter. Coat hands in flour &
knead by hand, adding a little flour if
dough is still too sticky; knead until
dough feels smooth. Put dough in a
greased bowl & cover with a towel.
Let rise 30 minutes until it doubles in
size.
=
Remove dough from bowl & place on
lightly floured counter; roll dough into
a rectangle. Spread butter over all of
dough top; sprinkle with brown sugar &
cinnamon/sugar mixture. Spread apple
pie filling over top then gently roll up
dough into one long roll. Cut rolls into
12 even slices using a dough cutter.
Spray a 9 X 13 baking dish with nonstick
spray and place rolls in pan. Place pan
in a warm spot & cover with a towel – let
rolls rise until double in size, about an
hour.

Preheat oven 425 degrees F.
Bake rolls 10 minutes. Reduce oven
temperature to 350 degrees F. & bake
an additional 7-10 minutes until golden
brown. Remove pan from oven & let
cool on wire rack.

Frosting:
In a small bowl combine milk & conf.
sugar; whisk until smooth the pour
frosting over rolls & serve.
Serves 12

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

Easy Zucchini Quiche

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

Preheat oven 450 degrees F.
Spray pie plate with nonstick spray & place
crust in plate. Heat 2 T. olive oil in a large
pan over medium-high heat; cook zucchini
until softened, 8-9 minutes. Add onion (and,
if necessary, more oil) cook until fragrant,
stirring occasionally, 5-7 minutes. Drain excess
oil & season with salt/pepper. In medium bowl
mix milk (& heavy cream, if using) with beaten
eggs. Add nutmeg & pinch salt/pepper. Spread
veggies out evenly on crust & slowly pour in
egg mixture. Cover with mixed cheeses & herbs
(if using). Bake 35-40 minutes until crust is golden
brown & cheese is bubbly. Let cool 10 minutes
& serve warm. Serves 6-8

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

Pinwheel Italian Calzones

1/2 C. ricotta cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. grated Parmesan cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped pepperoni
1/4 C. finely chopped fresh mushrooms
1/4 C. finely chopped green bell pepper
2 T. finely chopped onion
1 (8 oz) can refrigerated crescent
roll dough
1 (14 oz) jar pizza sauce

Preheat oven 350 degrees F.
In medium bowl stir ricotta, Ital.
seasoning, salt, Parm. cheese, mozz.
cheese, pepperoni, mushrooms, gr.
pepper & onion. Unroll crescent
dough & separate into 4 rectangles.
Press remaining perforations together
to seal. Spread filling evenly onto
rectangles. Roll up filling inside
dough starting at short side. Slice
each finished roll into four slices &
place, cut sides down, onto a baking
sheet. Bake 10-12 minutes until
lightly browned. Warm pizza sauce &
serve pinwheels with sauce in small
cups for dipping. Serves 4

(recipe: allrecipes.com)
—————————————

Easy BBQ Short Ribs

4 lb. boneless beef short ribs,
cut into 3″ long pieces
kosher salt/ ground black pepper
2/3 C. light brown sugar
1 tsp. Hungarian paprika
1/2 tsp. garlic powder
1 T. white vinegar
1/2 tsp. dried ground thyme
2/3 C. ketchup
1 T. yellow mustard
1 T. Worcestershire sauce

Preheat oven 300 degrees F.
Arrange ribs in a 9 X 13″ baking
dish; season with salt/pepper, to
taste. In small bowl combine all
remaining ingredients & stir to
incorporate; pour sauce over ribs
& toss well, coating all pieces.
Cover with foil & roast until
cooked through & tender, about
3 hours. Remove foil during last
30 minutes of cooking, to brown
the top. Transfer to serving platter.
Serves 6

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

Marinated Cucumbers & Tomatoes

4 ripe tomatoes
2 large cucumbers
olive oil
oregano
vinegar
salt

Slice tomatoes into wedges &
place in a bowl. Peel cucumbers &
cut into thin slices – add to bowl.
Add oil, oregano & salt – all to taste.
Sprinkle vinegar over, taste & adjust
vinegar, if needed. Serve. Serves 4

(recipe: food.com)
——————————
Potatoes w/Garlic/Mint & Butter

2 lb. new potatoes
4 T. butter
2 T. finely chopped mint*
2 cloves garlic, crushed
salt/ground black pepper

Place potatoes in a large pot
with enough lightly salted water
to cover – bring to boil. Turn heat
to a very low simmer & cook until
fork-tender (about 30 minutes).
Drain, add butter/mint/garlic &
salt/pepper  to pot. With lid on,
toss gently to cover potatoes with
seasoned butter. Serves 4-6

*Use chopped parsley if you don’t have
mint, or use a mixture of both, if desired

(recipe: food.com)
———————————-

Grilled Corn & Chipotle Pepper Salad

8 ears fresh corn, husks/silks removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 T. sliced green onion
2 chipotle peppers, minced
3 T. chopped fresh cilantro
1/4 C. olive oil
1 T. minced garlic
1 lime, juiced
1 1/2 T. kosher salt
1 tsp. coarsely ground black pepper

Preheat grill to medium
Arrange corn on grill & cook, turning
frequently, until slightly charred,
about 12-15 minutes. Remove from
grill & let cool. Cut kernels from cob
using a sharp knife – transfer to a
serving bowl. Add all remaining
ingredients & toss to combine.
Serves 4-6

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

Crockpot Applesauce Pork Chops

3 lb. pork chops (bone-in or boneless)
2-3 C. applesauce (cinnamon or plain –
can use plain & add 1/2 tsp. ground
cinnamon)
1/2 T. ground ginger
2 T. dried minced onions
salt/pepper, to taste

cooked rice or pasta

Spray insides of crockpot with nonstick
spray. Place half of chops in crockpot &
sprinkle half of ginger on them, salt/
pepper & half of minced onions. Cover
chops with 1 C. applesauce. Add rest
of chops on top, sprinkle rest of ginger,
salt/pepper & rest of minced onions.
Spread 1 C. applesauce over chops. Cover
& cook on Low 7-8 hours. Serve over
cooked rice or pasta.  Serves 6

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

Pecan Cobbler Dump Cake

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

Optional toppings:
whipped cream or vanilla ice cream

Preheat oven 350 degrees F.
Add butter to 9 X 13″ baking pan & melt
butter in oven. Remove from oven, sprinkle
pecans over melted butter. In a bowl mix
flour, sugar, milk & vanilla – stir to combine
but do not over mix. Pour batter over butter
& nuts – do not stir. Carefully pour hot water
over mixture – DO NOT STIR. Bake 30-35
minutes until golden brown. Cobbler will
not be firm after 35 minutes – it will firm up
as it cools. If over-cooked, there will be less
sauce. Serve with ice cream or whipped cream.

(recipe: callmepmc.com)

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

Hope things are going well for you; diet-wise I’m now
down 11.2 lbs – YAY! (That’s over a month’s time, by
the way).

Enjoy your day – even IF it’s wet – we need the rain
for the flowers/trees/lake levels, etc.

Hugs;

Pammie