Happy FOURTH OF JULY!

Today is a GORGEOUS day for a holiday! It’s 86 degrees F. , very sunny with a slight breeze – perfect for all of you who are hosting or going to outdoor celebrations!

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Pina Colada Fluff

1 (3.4 oz) pkg. vanilla instant pudding mix
1 (20 oz) can crushed pineapple, undrained
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweetened coconut
1/2 C. chopped nuts, your choice

Combine pudding mix & crushed
pineapple in large bowl – stir until
completely combined. Fold in CoolWhip,
rum extract, marshmallows, coconut &
nuts. Chill until ready to serve.
Serves 8

(recipe: momontimeout.com)
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Mexicali Cheddar Bean Salad

1 (16 oz) can black beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed
1 (16 oz) can navy or great Northern
beans, drained/rinsed
6 oz. Cheddar cheese, cubed
1 small red pepper, seeded/chopped
1/2 C. thick & chunky salsa (Taco Bell)
1/2 C. sliced green onions
1/4 C. chopped cilantro (optional)
1 T. lime juice
12 lettuce leaves

Toss all ingredients (except lettuce)
in large bowl. Refrigerate several hours
until chilled. When ready to serve –
serve on lettuce-lined plates.
Makes 8 cups

(recipe: kraftrecipes.com)
————————————-
Bacon Ranch Cheese Dip

6 stips bacon, cooked crisp/crumbled
1/2 C. chopped green onion
1 (1 oz) pkg. original Ranch Dip Mix
1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. horseradish sauce
1 C. shredded Cheddar cheese

Combine ranch dip mix, cream cheese,
sour cream, mayo, garlic powder, pepper,
horseradish sauce & shredded cheese –
mix using elec. mixer. Fold in green onion
& crumbled bacon using a spoon.
Makes 3 cups

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

South of the Border BBQ Chicken
Salad

3 C. cooked, diced chicken breast*
1/4 C. BBQ sauce
6 C. chopped romaine lettuce
1 tomato, diced
1 C. frozen corn, thawed
1 C. canned black beans, drained/
rinsed
1/4 C. diced red onion
1 C. shredded Cheddar cheese
3/4 C. Ranch salad dressing
1/2 C. tortilla strips

In medium bowl combine chicken &
BBQ sauce; toss to evenly coat. In
large bowl place lettuce; top with
chicken, tomato, corn, black beans,
onion & cheese. Pour dressing over
salad & toss gently to combine. Top
with tortilla strips & serve immediately.
Serves 6

*can also use rotisserie chicken, shredded

(recipe: mrfood.com)
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Crockpot Shredded Beef Philly
Cheesesteaks

3-4 lb. round beef roast
salt/pepper/onion powder (to taste)
cooking oil
2 cloves garlic, minced
1 (1.1 oz) pkt. (Lipton) beefy onion
soup mix
1 bell pepper, seeded/sliced
1 white onion, sliced
1 C. water

For Serving:
sliced Swiss cheese
Hoagie buns or sliced French bread

Sprinkle roast lightly with salt/pepper &
onion powder. Place large skillet over
medium-high heat – when pan is hot, add
oil. Brown roast on all sides then add to
crockpot. Add minced garlic, onion soup
mix, bell peppers & onions to crockpot –
pour water over all. Cover & cook on Low
8 hours without opening the lid during
cooking time. Using 2 forks, shred meat
in the crockpot, discarding any fatty
pieces. Let meat & juices settle a few
minutes to let the grease rise to the top.
Using a paper towel, lay it over meat &
remove immediately – most of the grease
will be on the paper towel – discard.
Serve on sliced French bread or Hoagie
buns, topped with Swiss cheese. If you
want the cheese melted, place cheese-
topped sandwiches in oven under broiler
until cheese melts. Serves 6

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

Chicken Ranch Wraps (grill)

2 C. grilled chicken breasts (cooked/
chopped/seasoned with your favorite
spices)*
1/4 C. ranch salad dressing
1/2 C. mozzarella cheese, shredded
1/4 C. minced cilantro (optional)
4 (8 inch) tortillas

Fill a tortilla with cheese, cooked chicken,
minced cilantro & lots of ranch dressing. Grill
on a pan for a few minutes per side, to crisp
up the tortilla & melt the cheese. Serves 4

Other suggested fillings:
diced avocado
diced tomatoes
cooked/crumbled bacon
shredded lettuce

*You can also use rotisserie chicken or
leftover chicken/fresh grilled chicken or
any type of cooked chicken you have on
hand.

(recipe: yummly.com)
——————————-

No Bake Pudding Cake

3 (4 serving size) pkgs. instant pudding;
prepared as directed on pkgs.*
1 (8 oz) tub Cool Whip, thawed
1 box graham crackers

Optional garnishes:
chocolate syrup
candy sprinkles

Lay out graham crackers in a
9 X 13″ baking dish (break to
fit). Cover grahams with half of
pudding then a layer of crackers
over pudding. Cover with remaining
pudding & top with Cool Whip.
Refrigerate overnight or at least
6 hours. Cut & serve like cake

*poster used vanilla pudding

(recipe: just2sisters.com)

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Have a WONDERFUL, safe holiday!

Hugs;

Pammie

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Almost here!

The Fourth of July is almost here – how do I know this? Because everyone surrounding us is lighting firecrackers – LOTS of firecrackers. I know that tonight is the local boat clubs HUGE display (I like fireworks, just don’t care for the crowds and big traffic jam on the way home.) Since it’s really close and I still have lots of great recipes – here ya go!

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Blue Ribbon Blueberry Pie

4 C. fresh or frozen blueberries,
thawed if frozen
3 T. instant tapioca
3/4 C. plus 1 T. sugar, divided
1 T. lemon juice
zest of 1 lemon
1 (15 oz) box refrigerated pie crusts
1 egg, beaten

Preheat oven 400 degrees F.
In large bowl combine blueberries,
tapioca, 3/4 C. sugar, lemon juice &
lemon zest – mix well & let stand
15-20 minutes.
Unroll 1 pie crust & place in a 9-inch
pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust &
place on top of mixture – seal & flute
edges. Cut several slits in top crust;
brush with egg & sprinkle with
remaining sugar. Place a pan or
cookie sheet under pie when putting
pie in oven (to catch any drips).
Bake 50-55 minutes until top is
golden. Serves 6

(recipe: mrfood.com)
———————————

Honey Orange Ribs

Meat:
1 rack St. Louis ribs

Rub:
1/4 C. kosher salt
1/4 C. black pepper
2 T. sugar
1 tsp. crushed coriander
1/2 tsp. cumin
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder

Sauce:
1/2 C. orange marmalade
1/4 C. honey
—————-
Heat grill to 300 degrees F.*
=
Place ribs in a large aluminum tray.
Prepare ribs by removing the extra
‘silver skin’ off back of ribs (discard
skin). In a bowl combine all rub
ingredients – season meat liberally
by rubbing rub into meat – cover
tray with foil. Cook ribs about 2 hours.
In small pot combine sauce ingredients.
Remove cooked ribs from tray and place
directly on grill (you may need to coat
the grill grates with oil or grill-safe
nonstick cooking spray to keep them from
sticking). Apply sauce liberally to ribs &
cover with lid – cook an additional 5
minutes. Carefully flip ribs over & add
another coating of sauce – cook 5
more minutes. Continue doing this a
few more times to get a thick coating
of sticky sauce on ribs. Remove ribs
from grill. Serves 4

*Keep an eye on the grill temperature; try
to keep it a consistent 300 degrees during
the entire cooking time.

(recipe: thecountrycook.net)
————————————-
The Best Chicken Marinade

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar or other vinegar
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 chicken breasts or 3.5 lb. chicken

In large Pyrex measuring cup or mixing
bowl combine all ingredients (except
chicken) – whisk together. Remove one
half cup marinade & reserve for basting
chicken later.
Place chicken in large ziplock bag & pour
marinade over top – close securely.
Marinade at least 4 hours & up to
24 hours in fridge.

To Grill:
Preheat grill to medium-high heat &
lightly oil grates. Remove chicken from
marinade, letting excess drip off. Grill
chicken 5-6 minutes per side or until
cooked through. Baste chicken occasionally
with reserved marinade. Remove chicken
from grill & tent with foil. Let chicken rest
at least 5 minutes before serving.
Serves 6

NOTE: If you bring reserved marinade up to
a boil, let simmer until slightly reduced – makes
a wonderful sauce to go on top of the chicken.

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

Black Bean & Olive Salsa

1 C. drained/rinsed canned
black beans, divided
1 (16 oz) jar thick & chunky salsa
(Taco Bell)
3/4 C. coarsely chopped, pitted
black olives
1/2 C. frozen corn
1 T. chopped fresh cilantro
2 cloves garlic, minced
2 tsp. fresh lime juice

Mash 1/2 C. beans in medium bowl.
Add remaining beans with all
remaining ingredients in medium bowl;
mix well. Refrigerate 1 hour before
serving. Makes 24 servings (2 T. each)

(recipe: kraftrecipes.com)
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Creamy Greek Potato Salad

2 lb. baby yellow potatoes
1 C. English cucumber, sliced into
discs & halved
1/4 C. red onion, finely diced
1/2 C. crumbled feta cheese
1/2 C. Kalamata olives, sliced
3/4 C. plain Greek yogurt
2 T. mayonnaise
1 T. lemon juice (more if desired)
1 tsp. fresh snipped dill (or 1/2 tsp. dried)
1/4 tsp. garlic powder
salt/black pepper, to taste
2 T. chopped parsley – garnish

Boil potatoes in salted water about
10-15 minutes until easily pierced
with a fork. Drain; place in strainer
in sink & run with ice cold water to
cool potatoes & stop cooking. Once
cooled, drain & quarter potatoes then
add to a large bowl. Add cucumbers,
onion, olives & feta to bowl.
In small bowl whisk Greek yogurt, mayo,
lemon juice, dill, garlic powder, salt/
pepper, to taste. Mix well & add to bowl
with potato mixture. Gently toss to coat.
Top with chopped parsley & keep covered
& chilled until ready to serve. Serves 4-5

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

Crockpot Kielbasa & BBQ Beans

2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15.8 oz, ea) cans Great Northern
beans, drained/rinsed
1 (15.25 oz) can kidney beans, drained/
rinsed
1 onion, diced
1/2 C. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
1 tsp. chili powder
1 T. apple cider vinegar
1/2 C. maple syrup
1/4 C. molasses
1 (14.5 oz) can chicken broth
1/2 lb. bacon, cooked, cut into
bite-sized pieces
2 lb. Kielbasa, cut into bite-sized
pieces

In large crockpot add all ingredients
except Kielbasa – stir gently to combine.
Place kielbasa on top. Cover & cook
on Low 6-8 hours or High 4-5 hours.
Stir in kielbasa before serving.
Serves 12

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

Street Corn Salad

1/2 C. chopped fresh cilantro
3 T. T. lime juice
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
4 C. fresh corn kernels (or frozen/
thawed)
1 C. thinly sliced radishes
1 C. cherry or grape tomatoes/halved
1/3 C. finely chopped green onion
1/3 C. crumbled feta cheese

Dressing:
In small bowl combine cilantro, lime
juice, salt/pepper – whisk in olive oil.

In medium bowl stir corn, radishes &
tomatoes; gently stir in dressing & spoon
mixture onto a serving platter or shallow
serving bowl. Sprinkle with feta cheese &
serve. Serves 6-8

(recipe: nancy-c.com)
———————————-
Unbundled Green Beans

1 lb. smoked bacon, diced 1/2″
1 (32 oz) pkg. frozen whole green
beans*
1 tsp. salt
1 tsp. coarse black peppers
1/2 tsp. garlic powder
1 C. brown sugar
1/2 C. Worcestershire sauce
1 T. soy sauce
1/2 C. butter, softened

Heat large skillet over medium heat.
Add diced bacon & cook until brown
but not crispy. Remove & transfer half
of bacon to a paper towel-lined plate
before it becomes crispy – cook
remainder until crispy & transfer to
paper towel-lined plate (leave grease in
pan). Add green beans to skillet & toss;
add salt/pepper & garlic powder & toss
to season well. Simmer.
Preheat oven 375 degrees F.
In small bowl add Wors. sauce, brown
sugar, soy sauce & butter; whisk until
completely smooth. Transfer green
bean mixture to a casserole dish; spoon
sauce over top. Bake, uncovered,
30-40 minutes until green beans are tender.
Remove from oven & sprinkle top with
reserved crispy bacon.

*canned beans can be used – reduce
cooking time.

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

Grandma & Katie’s Frozen Dessert
(from Best Church Suppers)

1/2 C. creamy peanut butter
1/2 C. light corn syrup
2 C. crispy rice cereal
2 C. chocolate-flavored crispy
rice cereal
1/2 gallon vanilla ice cream, softened
1/2 to 1 C. Spanish peanuts, coarsely
chopped
(Optional: chocolate syrup)

Blend peanut butter & corn syrup
in a large bowl. Add cereals, stir
until coated then press into bottom
of a ungreased 9 X 13 baking pan.
Spread ice cream over top &
sprinkle with peanuts. Swirl choc.
syrup (if using) over top. Cover with
foil & freeze at least 4 hours before
serving. Cut into squares to serve.
Serves 15-18

(recipe: gooseberrypatch)

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

Today was a 6 hour babysitting job – wouldn’t be
so bad except (for the past 3 weeks) I’m suffering
from really bad allergies. NEVER had them before,
that I know of, but now I’m either sneezing & nose
draining, or fully stuffed up & coughing from it all –
no fun. Got home with just enough time to change
clothes and go to my regular knit group. I was
totally amazed that, the evening before a holiday,
TWELVE ladies showed up to knit! (and here I
thought we might get 2-3!).

Our gas prices are hovering at $2.89/9 (which is
good because I fully expected, because of the
holiday, they’d go up over $3.00).

Weather-wise, we’re into the 90’s now & sunny
with a slight breeze – SOooooooo glad we have
central air conditioning at my house! (I’m spoiled!)

Hope you have a good evening!

Hugs;

Pammie

PS: here is the photo from Log Cabin Day – my friend,
Rick Barry (who is an author & writes about WWII adventures)
and I in our costumes. I would have posted this earlier on but
could not seem to get a ‘copy & paste’ from the sources I was
using (Thank you, Mary/Momma – got it from your blog!).
Since it was raining on Log Cabin Day my group was given
shelter under the ‘Local Authors” tent – Rick & I were just
about to leave for the day when a man approached both
of us, asking if he could take our picture – apparently he
was from our local newspaper. The photo was on their
web site (but that site wouldn’t allow me to cut/copy
the picture). Anyway, it was a fun reminder of the day
(I totally FORGOT to use my camera the entire day! Sigh!)

 

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full size),
cut into sixths
4 snack size Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
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Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

More Holiday Recipes!

As I’ve mentioned before – LOTS of great sounding holiday recipes are pouring into my emails so, of course, I JUST HAVE TO SHARE THEM! Enjoy –

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

Crockpot Zucchini Cake w/Cream
Cheese Frosting

Cake:
2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. baking powder
3 large eggs
2 C. sugar
1/2 C. vegetable oil
1/2 C. unsweetened applesauce
2 tsp. vanilla
1 tsp. grated lemon zest
2 C. grated unpeeled zucchini
(about 2-3 small – squeeze to
remove moisture after grating)
1 C. chopped pecans or walnuts
1/2 C. golden raisins

Cream Cheese Frosting:

6 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. freshly squeezed lemon juice
1/2 tsp. vanilla

Cake:
Spray insides of crockpot with nonstick
cooking spray. In medium bowl whisk
flour, cinnamon, baking soda, salt, nutmeg
& baking powder. In another medium bowl
whisk eggs, sugar, vegetable oil, applesauce,
lemon zest & vanilla until well combined.
Add dry ingredients to wet in three separate
batches, mixing until well combined before
adding more dry ingredients. Stir in shredded
zucchini, pecans & raisins to batter & stir with
a spatula or wooden spoon until all is well
distributed into batter. Pour batter into crockpot
& spread batter evenly. Place a double layer
of paper towels on top of crockpot, under the
lid
to prevent condensation from dripping onto
cake. Cover & cook on High 2-3 hours (check
cake at 2 hour mark & cook for additional time
only if necessary) or until a wooden toothpick
inserted into center of cake comes out clean.
Once cake is cooked, remove lid & paper
towels – lift stoneware crock out of base &
place cake in crock on a wire cooling rack –
allow cake to cool to room temperature before
frosting.

Frosting:
While cake is cooking add softened cream
cheese, powdered sugar, lemon juice &
vanilla to bowl of a stand mixer fitted with a
whisk attachment. Mix on slow speed until
powdered sugar is incorporated into cream
cheese. Turn mixer on medium-high & whisk
3-5 minutes until frosting is light & fluffy.
Spread frosting on cooled cake.
Serves 12

(recipe: crockpotladies.com)
———————————–
Grilled Greek Pork Chops
(8 hour or overnight recipe)

3 T. olive oil
6 tsp. lemon juice
1 1/2 T. Worcestershire sauce
3 tsp. dried oregano
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. black pepper
3/4 tsp. ground mustard
6 boneless pork loin chops
(3/4″ thick & about 4 oz, ea)

In large ziplock bag mix first 9
ingredients. Add chops; seal
bag & mix well until all chops
are coated. Refrigerate 8 hours
or overnight.

Remove chops from bag & discard
marinade. Grill chops, covered,
over medium heat, 4-5 minute per
side until internal temperature
reaches at least 150 degrees F.
Let stand 5 minutes before serving.
Serves 6

(recipe: tone-and-tighten.com)
———————————-
Crunchy Ramen Taco Salad

1/2 C. Ranch salad dressing
1/2 C. hot sauce
2 T. fresh lime juice
2 (3 oz., ea) pkgs. ramen noodle soup
mix
1 (14 oz) pkg. coleslaw blend (cabbage
slaw mix)
1 C. frozen corn, thawed
1 C. (15 oz) canned black beans,
drained/rinsed
1 C. shredded sharp Cheddar cheese
1/2 C. coarsely chopped fresh cilantro

Mix dressing, hot sauce & lime juice
until blended. Break ramen noodles
into a large bowl (discard seasoning
packet – or reserve for another use).
Add remaining ingredients & dressing
mixture to noodles; mix lightly.
Serves 15 (2/3 C. each)

(recipe: kraftrecipes.com)
—————————

Super Supendous Potato Salad

1 clove garlic, peeled
3 lb. small red potatoes, quartered
2 T. cider vinegar, divided
1 1/2 tsp. salt, divided
6 hard-boiled eggs, divided
1 C. mayonnaise
1/2 C. sour cream
1 T. Dijon mustard
1/2 tsp. paprika (plus extra for
garnish – optional)
1/4 tsp. black pepper
1 medium sweet onion, finely chopped
2 ribs celery, finely chopped
2 T. minced fresh parsley

Skewer garlic with a toothpick (to make
it easier to find after cooking). Place
potatoes, 1 T. vinegar, 1 tsp. salt & skewered
garlic in Dutch oven. Add water to cover &
bring to a boil. Reduce heat; simmer until
tender, 10-12 minutes. Drain, reserving
garlic – remove skewer & crush garlic. Chop
5 hard boiled eggs. In a large bowl whisk
together mayonnaise, sour cream, mustard,
paprika, pepper, garlic & remaining vinegar &
salt. Stir in potatoes, chopped eggs, onion &
celery. Refrigerate 4 hours until cold.
Just before serving, slice remaining egg &
arrange on top of salad; sprinkle with parsley
& additional paprika (if using). Serves 12

(recipe: tasteofhome.com)
———————————
BLT & Bow Tie Pasta Salad

Salad:
1 (16 oz) pkg. bowtie noodles
1 (16 oz) pkg. bacon
2 grilled chicken breasts, chopped
2 pints grape tomatoes, sliced
1 head romaine lettuce, chopped

Dressing:
1 C. mayonnaise (not light)
1 1/3 C. milk
3 1/2 T. (dry) ranch salad dressing mix
8 T. Sweet Baby Ray’s BBQ sauce
1/4 tsp. salt
1/8 tsp. black pepper

Cook pasta accordg. to pkg. directions;
place cooked pasta in a strainer in sink &
run cold water over it until it cools down.
Cook bacon accordg. to pkg. directions;
place on a paper towel & dab off all grease
from top of bacon. Allow to cool then
crumble.
On a large serving platter with a lip
(or in a large serving bowl):
Place pasta, bacon, chicken, tomatoes &
lettuce – cover & refrigerate at least 1 hour
(& up to 3 hours).
In large glass measuring cup place all
dressing ingredients – stir well to combine.
Refrigerate 1 hour.
When ready to serve: Pour dressing over
top of salad & toss to combine.
Serves 12

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

Baked Mac & Cheese

2 1/2 C. uncooked macaroni
2 1/2 T. flour
1 1/4 tsp. salt
pepper, to taste (about 1 tsp.)
4 T. butter, cut into thin slices
3 C. shredded Cheddar cheese
1 C. whole milk

Preheat oven 350 degrees F.
Spray oven-safe bowl or dish* with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions;
drain. Mix all dry ingredients together.
Place half of cooked macaroni in
prepared bowl. Sprinkle half of flour
mixture over top & top with half of
butter slices. Sprinkle 1 1/2 C. cheese
on top – repeat. Pour milk over all.
Cover with foil & bake 35  minutes.
Remove foil & bake 10 more minutes.
Serve hot.

*You can make this in a 9 X 13″ or
large oven-proof bowl.

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

Picnic Fried Chicken
(can be overnight recipe)

1 broiler/fryer chicken (3 lb) cut up
3/4 – 1 C. buttermilk*

Coating:
1 1/2 – 2 C. all purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 T. paprika
1/4 tsp. ground sage
1/4 tsp. ground thyme
1/8 tsp. baking powder
oil – for frying

Pat chicken pieces with paper towels;
place in large flat dish. Pour buttermilk
over chicken; cover & allow to soak
at least 1 hour or overnight in fridge.
Combine coating ingredients in large
ziplock plastic bag. Add chicken pieces,
one at a time, shake to coat well. Lay
coated pieces on waxed paper 15
minutes to allow coating to dry (will
cling better in frying).
In Dutch oven or other deep skillet,
heat 1/2 inch oil over medium heat
to 350 degrees F. Fry chicken, uncovered,
7-8 minutes per side until coating is
dark golden brown & meat is no longer
pink, turning occasionally. Drain on
paper towels. Serves 6

*If you don’t have buttermilk – pour
1 T. lemon juice or vinegar into a 1
Cup measuring cup. Add enough  milk
to reach desired amount (recipe calls
for 3/4 – 1 C. buttermilk). Stir mixture
& let stand 5 minutes – now you have
buttermilk (sour milk).

(recipe: tasteofhome.com)
—————————————
Balsamic 3-Bean Salad

2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1/2 C. balsamic vinaigrette
1/4 C. sugar
1 clove garlic,minced
3/4 tsp. salt
2 (16 oz, ea) cans kidney beans;
drained/rinsed
2 (15 oz, ea) cans cannellini beans,
drained/rinsed
4 fresh basil leaves, torn

Fill a large pot or bowl with ice water.
Fill a Dutch oven 3/4ths full of water –
bring to a boil. Add green beans – cook,
uncovered, 3-6 minutes until crisp-tender.
Drain & immediately drop into ice water.
In large bowl whisk vinaigrette, sugar, garlic &
salt until sugar is dissolved. Add canned & green
beans – toss to coat. Refrigerate, covered, at
least 4 hours. Stir in basil just before serving.
Serves 12 (3/4 C. each)

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

Southern Pineapple Cake

Cake:
2 C. flour
2 C. sugar
1 tsp. baking soda
2 large eggs
1 tsp. vanilla
1 (20 oz) can crushed pineapple
with juice

Topping:
1/2 C. butter
2/3 C. evaporated milk
1/2 tsp. vanilla
1 C. sugar
1 C. chopped pecans or walnuts
1 C. coconut flakes

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix flour, sugar, baking soda,
eggs, vanilla & pineapple (with juice).
Beat until well combined – pour
into prepared pan & bake 40-45
minutes until golden brown.
(while cake is baking)
Heat butter, evap. milk, vanilla &
sugar in medium saucepan until it
begins to boil over medium-high heat.
Stir in nuts & coconut; continue cooking
on medium heat about 5 minutes,
stirring constantly. (mixture will thicken
slightly). Remove baked cake from oven &
poke holes all over the top using a wooden
chopstick or tines of a large serving fork.
Spread topping evenly over top of warm
cake & allow to cool.

(recipe: mooreorlesscooking.com)

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

Supposed to be a super hot day today:
sunny & high near 94 (heat index as
high as 105 degrees F.) – not planning
on going anywhere or doing anything
strenuous so I’ll be (happily) inside my
air-conditioned house knitting/reading/
playing computer word games or napping!
(Ah, the strenuous life of a retired grandma!)

Hope you have a COOL, relaxing day!

Hugs;

Pammie