Happy Monday!

10247503_10205906316365435_3721815493439802843_n

Another bright, sunny day out there – it’s only 9:16 a.m. but looks like it’s going to be a very nice SUMMERY day! Predicted high 76 – now tomorrow and into the next few days we’re supposed to get thunderstorms; guess that means I’d better get any errands done today, right? Need to stop at Family Video and rent the movie:”Mom’s Night Out” for the Knit/Movie night tomorrow (never saw it but it sounded like a good ‘chick flick’ for us).

Went to a nice after evening church graduation party for a friends daughter who just got her M.D. – she’s got at least 3 more years college to go (she just got accepted at HARVARD, no less!) – she’s going to be a Criminal Pathologist! She’s always been a very smart young lady who conquered any goal she set out for: Black Belt in Karate, top honors in Med school, etc. so I was super happy to go to her party. Lots of great food – really cute decorating theme: the tables each had one of her medical/college books on it with a chemistry beaker with flowers in it! She had two ‘life sized’ plastic skeletons arranged, standing up, at the head of the food table – one had a paper plate in it’s hand and the other had a sign saying: “Don’t forget to grab a plate!” Fun evening!

I chatted with our choir director last night at practice and asked him, if it would be possible, could we sing (my favorite) “The King of Love My Shepherd is” NEXT Sunday? Our choir will be taking the next few months off for the Summer and we only have 2 more songs to sing. I will be gone the last Sunday for Log Cabin Days and REALLY wanted to be able to sing that song. We’ve been practicing it for almost 3 months now (for some reason the guys sections seem to have trouble with the timing in several sections) – it’s not an easy song, but the words are SO powerful and the musical arrangement is really beautiful (it’s almost like Psalm 23 set to music – almost, but not quite). I was SO happy when the choir director said: “I think we can do that!” YAY! Little requests – happy results! (below is a link to a ‘version’ of the song – not exactly the version we’re singing but close)

http://alturl.com/7yd2z

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

LOTS of great recipes for Father’s Day – thought I’d start early so you can maybe find some you like!

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

Peanut Butter Cup Fudge

1 (14 oz) can sweetened condensed
milk
2 C. semi-sweet chocolate chips
8 T. butter
6 peanut butter cups, coarsely
chopped (or more, if you like more)*

Butter bottom of an 8″ X 8″ pan
& line with parchment paper.
Place milk, butter & chips in a
glass bowl & microwave 1 minute
at 70% power. Stir until smooth, adding
15 seconds at a time more microwaving
if not smooth. Add frozen peanut butter
cups & immediately pour into pan. Freeze
10 minutes then refrigerate several hours.
Cut into squares & serve.

*NOTE: freeze peanut butter cups prior
to making the fudge so they don’t just
melt (cups will not be melted into fudge)

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

Dad’s Greek Salad

4 large tomatoes, seeded/coarsely
chopped
2 1/2 C. (about 6) thinly sliced English
cucumbers
1 small red onion, halved/thinly sliced
1/4 C. olive oil
3 T. red wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried oregano, (optional)
3/4 C. pitted Greek olives
3/4 C. (3 oz) crumbed Feta cheese

Place tomatoes, cucumbers & onion
in large bowl. In small bowl whisk oil,
vinegar, salt/pepper and oregano until
blended; drizzle over salad & toss to
coat. Top with olives & cheese. Serves 8

(recipe: tasteofhome.com)
——————————————-
BBQ Picnic Chicken GRILL

2 cloves garlic, minced
2 tsp. butter
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. chili sauce
2 T. Worcestershire sauce
1 T. celery seed
1 T. prepared mustard
1/2 tsp. salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3 1/2 –
4 lb. each), quartered

In large saucepan saute garlic in
butter until tender; add next 8
ingredients. Bring to boil, stirring
constantly. Remove from heat.
Grill chicken, covered, over medium
heat 30 minutes, turning occasionally.
Baste with sauce & grill 15 minutes
longer or until a meat thermometer
reads 170 degrees F., basting &
turning several times. Makes 8 servings

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

Dad’s Baked Beans

3 (15.5 oz, ea) cans great
northern beans, rinsed/drained
5 hot dogs, sliced
1 1/2 C. ketchup
1/2 C. brown sugar, packed
2 T. molasses
1 medium onion, chopped
1/2 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
In ungreased 2 qt. baking dish
combine all ingredients. Cover &
bake 1 to 1 1/2 hours until heated
through. Serves 8

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

Big Daddy’s BBQ Ribs

3/4 brown sugar, packed
2 T. mesquite seasoning
4 1/2 tsp. garlic powder
4 1/2 tsp. paprika
1 T. dried minced onion
1 T. seasoned salt
1 T. cinnamon
1 T. cumin
1 T. pepper
1 tsp. salt
8 lb. pork spareribs, cut into
serving sized pieces
3 1/2 C. BBQ sauce

In small bowl combine first 10
ingredients; rub over ribs, cover
with foil, refrigerate overnight

Preheat oven 350 degrees F.
Place ribs, bone side down on a
rack in shallow roasting pan. Cover
& bake 1 hour; drain. Brush some
of BBQ sauce over ribs. Bake,
uncovered, 30-45 minutes until
tender, basting occasionally with
sauce. Serves 8

(recipe: tasteofhome.com)
———————————

Crockpot Beef Short Ribs

1/3 C. flour
1 tsp. salt
1/4 tsp. pepper
3 1/2 lb. boneless beef short ribs
1/4 C. butter
1 C. chopped onion
1 C. beef broth
3/4 C. red wine vinegar
3/4 C. brown sugar
1/4 C. chili sauce
2 T. catsup
2 T. Worcestershire sauce
2 T. minced garlic
1 tsp. chili powder

Place flour, salt/pepper in a ziplock
bag – add ribs & shake to coat. Brown
ribs in butter in large skillet then place
in crockpot. In same skillet combine
remaining ingredients – bring to boil,
stirring, then pour over ribs. Cover &
cook on Low 9 hours. Serves 6

(recipe: food.com)
—————————————–
Jalapeno Cheese Corn Muffins

1 C. + 2 T. flour
1 C. cornmeal
1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk*
1/2 C. oil
2 eggs
1 C. sharp Cheddar cheese,
shredded
2-3 small jalapenos

Preheat oven 350 degrees F.
In large bowl combine flour,
cornmeal, sugar, baking soda &
salt – stir with a fork. In large 2-cup
measuring cup pour buttermilk, oil
& eggs – whisk until well combined.
Pour wet ingredients into dry & stir
a few times using a wooden spoon
(do not overmix) – 2-3 times. Chop
jalapenos (remove seeds). Add
cheese & jalapenos to muffin batter;
stir just until there are no more streaks
of flour. Line muffin tin with paper liners &
spray liners with nonstick spray. Bake
12-15 minutes until tops spring back
when lightly tapped. Remove from
oven & allow to set 5 minutes, then
serve.

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

3 Cheese Pasta Bake

1 (16 oz) pkg. ziti pasta
2 (10 oz, ea) jars alfredo sauce
1 (8 oz) tub sour cream
1 (15 oz) tub ricotta cheese
2 large eggs, beaten
1/4 C. grated Parmesan cheese
1/4 C. fresh parsley, chopped
1 C. Mozzarella cheese, shredded

Preheat oven 350 degrees F.
Prepare pasta accordg. to pkg.
directions; drain & pour back into pot.
In large bowl combine alfredo sauce &
sour cream; add cooked pasta & toss to
coat. Spray 9 X 13″ baking dish with
nonstick spray & spoon half of pasta
into prepared dish. In separate bowl
stir together ricotta cheese, eggs, Parm.
cheese & most of parsley. Spread mixture
evenly over pasta & spoon remaining
pasta on top. Sprinkle top with Mozz.
cheese & a little chopped parsley.
Bake 25-30 minutes. Serves 6-8

(recipe: lilluna.com)
———————————————
Not Fried Ice Cream Cake
(overnight recipe)

1 1/2 C. cornflake crumbs
1/3 C. sugar
1/2 C. butter, melted
1 tsp. cinnamon
2 (1.5 quart, ea) containers butter
pecan ice cream, softened/divided

Optional Toppings:
caramel or chocolate sauce
whipped cream
maraschino cherries

In small bowl combine cornflake crumbs,
sugar, melted butter & cinnamon; press
into lightly greased 9 inch spring form pan.
Spoon half of softened ice cream over crust
& level the top. Sprinkle with remaining
crumb mixture. Cover & freeze 1-2 hours
until firm. Top with remaining carton of
ice cream; cover & freeze at least 6 hours
or overnight.

Let cake stand at room temp. 5 minutes before
removing the sides of the pan. Serve with
optional toppings, if desired. Serves 12

(recipe: letsdishrecipes.com)

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

Hope you have a great day ahead!

Hugs;

Pammie

 

Advertisements

Happy Friday!

11107729_1067455919948399_3788734440980096801_n

LOVE THIS COLOR! Majenta – my favorite color!

Sitting here enjoying a nice, relaxing day while listening to Arlo Guthrie singing “Ukulele Lady” that my husband’s listening to in the next room – catchy tune, cute words –

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

Right now I’m taking a crochet break – worked on more variegated squares earlier, stopped to bake a loaf of banana bread, and then went back ‘at it’ – I have two more variegated squares to go and then 33 plain white ones. There is enough yarn for two afghans, so I’m GOING FOR IT! Each will be 40 squares – 5 squares wide X 8 squares long (and then a crocheted border. I’m just glad the ‘Yarn Swap’ yarn held out for me to be able to make enough squares!

I had a very nice surprise yesterday – sitting in my recliner reading the paper when I hear the back door – it’s my oldest son. We chat for a few minutes and then he motions for me to come with him – I get into the kitchen and he yells: “Happy Mother’s Day!” – there on the counter is a rather large planter – it’s been decorated (with markers) by my grandson and has The Best Grandma printed on it. In the planter are 2 kinds of chives: regular and garlic (didn’t know they made them), a really nice basil plant and a thyme plant. I don’t remember if I shared with you that I wanted to try to grow chives but my efforts were not going well (compared to the chive plants in this pot, mine are the size (in circumference) of a human hair – you’d have to chop them for WEEKS to get enough to fill a teaspoon! I had mentioned to oldest son that when he was next at our local county market would he pick up a container of chives for me and I’d pay him – guess he decided to ‘one -up’ me – I’m thrilled with the gift. We gave it a little water then promptly took it outside. He gave me pointers on how to use the basil & thyme (I’ve never cooked with either) and told me all but the basil will come back next year. Later on in the evening I texted him to let him know that I made Pierogies & Polish Sausage for dinner and chopped some of his chives to put on top of the sour cream on the pierogies – he thought that was great.

Wednesday found me driving middle son to the hospital for his (much awaited – almost 6 months later) Gastro-Esophageal scope for his throat/stomach & intestines. We were there for around 4 hours; when he was done he told me the doctor said there was NO SIGNS of scarring or cancer – PRAISE THE LORD! Doctor said it all looked great! (He will have to have this test done every year, for the rest of his life). SO GLAD to hear that – we went out to lunch afterwards and he said he’s thinking of moving back home – this time for good. Sigh . . . love my son but husband & I were getting used to being ‘almost’ empty nesters! (Youngest still lives here but with his work hours & hanging out with his friends, I hardly ever see him!). We’ll see how this goes . . .

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

Watermelon/Feta/Mint Salad

1 small seedless watermelon
(about 2-3 lb)
3/4 c. fresh mint leaves, divided
1 T. sugar
2 T. rice vinegar
1 T. fresh lime juice
3 T. olive oil
salt/fresh ground black pepper
6 oz. feta cheese, crumbled into
small pieces

Cut watermelon flesh into 1 inch
cubes, removing any seeds; place
into individual serving bowls. In
small food processor, combine 1/2
C. mint leaves & sugar; process
until well blended & leaves are
chopped. Add vinegar, lime juice;
process again until  mixed. Add olive
oil & process until well blended. Pour
dressing into small pitcher & add a
pinch, each , of salt & pepper, to
taste, stirring with a spoon to combine.
Sprinkle feta cheese crumbles over
watermelon in bowls; lightly drizzle
dressing over each serving. Garnish
with remaining mint leaves. Serve
immediately. Serves 6-8

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

Pineapple Pistachio Pie
(6 hour or overnight recipe)

1 (11.2 oz) pkg. shortbread cookies
3/4 C. chopped walnuts,divided
1/2 stick butter, melted
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed
milk
1/4 C. lime juice
1 (4 serving size) pkg. instant pistachio
pudding & pie filling
1 (8 oz) can crushed pineapple, undrained
1 C. (1/2 pint) heavy cream

Preheat oven 350 degrees F.
In food processor, combine cookies &
1/4 C. walnuts; process until finely
crushed. Stir in butter & press into bottom
& up sides of a 9″ deep-dish pie plate to
form a crust. Bake 10 minutes, remove
from oven & cool. In large bowl using
elec. mixer on medium speed, beat cream
cheese about1 minute until fluffy. Add
sweetened/cond. milk, lime juice &
pudding mix; continue beating 2-3
minutes until smooth. Stir in remaining
walnuts & pineapple with juice. In medium
bowl using elec. mixer on medium speed
beat heavy cream 5-6 minutes until stiff
peaks form. Fold whipped cream into
pudding mixture & pour into pie crust.
Smooth top, cover & chill at least 6
hours or overnight. Serves 8

(recipe: mrfood.com)
—————————————-

Crockpot Roasted Potatoes

6 potatoes
1/4 C. water
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried minced onion
1 tsp. Italian seasoning
1 tsp. dried parsley
1/2 tsp. dill weed
1/4 C. butter

Peel potatoes & cut into wedges;
place in bottom of crockpot &
pour water over potatoes. Sprinkle
potatoes with all seasonings evenly
then stir to coat. Cut butter into
small pieces & place evenly over
potatoes. Cover & cook on Low
5-6 hours or High 2-3 hours.
Serves 5-6

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

Copycat Red Lobster Biscuits

2 T. unsalted butter, melted
1/2 T. garlic, minced
1/2 tsp. chopped parsley
2 C. Bisquick baking mix
3/4 C. shredded sharp Cheddar cheese
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. cold water

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper or spray with nonstick spray.
Melt butter in small bowl in micro-
wave or over low heat in small pan.
Once butter is melted, add minced
garlic & saute 30 seconds-1 minute.
Remove butter & garlic from heat & add
parsley; set aside.
In medium bowl combine Bisquick, cheese,
garlic powder & Ital. seasoning. Add cold
water & mix just until mixed. Drop
batter by heaping tablespoons onto
prepared sheet. Bake 8 minutes Remove
& brush or drizzle garlic butter & parsley
onto biscuits. Bake 5-6 additional minutes
until biscuits are golden brown.

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

Fresh Mango Salsa

1/2 C. chopped fresh mango
2 T. finely chopped red onion
1 T. finely chopped jalapeno pepper
1 T. finely chopped fresh cilantro

Mix all ingredients in bowl. Refrigerate
or serve immediately. Serves 4

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

Asian Chicken Noodle Salad

1 (3 oz) pkg. Ramen noodles
1 (14 oz) pkg. coleslaw blend
(cabbage slaw mix)
2 C. shredded or chopped cooked
chicken breasts
4 green onions, diagonally sliced
1/3 C. cocktail peanuts, chopped
1/2 C. (Kraft) Asian Toasted
Sesame salad dressing
1 T. creamy peanut butter

Break noodles into small pieces in
large bowl. Add coleslaw blend,
chicken, onions & nuts; mix lightly.
(Discard seasoning pkt. from noodles)
Beat dressing & peanut butter with
whisk until blended; add to salad &
toss to coat. Serves 4

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

Baked Honey Nut Chicken

2 eggs
1/2 C. honey
1 C. finely chopped pecans or walnuts
1 c. dry bread crumbs
1/8 tsp. salt & pepper, to taste
6 bone-in chicken breast halves
1/4 C. butter, melted

Preheat oven 375 degrees F.
In a bowl, beat eggs & honey together until
thoroughly blended. In separate bowl, toss
together nuts, bread crumbs, salt & pepper.
Dip chicken pieces into egg/honey mixture,
then into nut mixture, coating thoroughly.
Arrange chicken in 9 X 13 baking dish. Drizzle
melted butter evenly over chicken. Bake 40
minutes or until chicken is no longer pink &
juices run clear. Serves 6

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

Crockpot Chicken Potato Pie

1 lb. uncooked chicken, cubed
1 (26 oz) can cream of chicken soup
1/2 C. milk
1 can corn, drained
1 (16 oz) bag frozen peas & carrots
1 small onion, chopped
4 oz. mushrooms, chopped
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. sage
1/2 tsp. black pepper
3 red potatoes, sliced thin

Place all ingredients except potatoes
into crockpot; mix well. Layer potato
slices on top of mixture. Cook on Low
6 hours.

(recipe: susanmallery.blogspot.com)
—————————–
Gas prices are staying the same: $2.79/9.
The weather is definitely Summer: in the 80’s,
sort of overcast (it sprinkled a little earlier) but
still nice weather.

Not much else going on right now – just finished
reading a pretty good novel: “The Book of Fate”
by Brad Meltzer – one of those deep-in-Washington,
D.C. politics & intrigue. I don’t think I’ve read any
of his other books before, so might check some
out (bought this one at the used book sale.)
Stopped at the Senior Center Rummage Sale
yesterday – it’s funny – for three years running
now I’ve run into a lady I & my husband used
to work with, at this sale; kind of nice to see
people you used to spend time with almost
every day, year in & year out. Only thing I
bought was a small sized Tupperware container
I’m going to put white rice in – leaving it in
the bags lately has not worked well (end up
getting these little brown moths – I’m guessing
they’re in the bag from shipment because
the last time I bought that particular brand
at that particular store I saw a LIVE moth
inside the sealed bag! Not good. #1: switching
brands #2: switching stores where I buy rice –
hope that works!

Hope you have a good and relaxing day!

Hugs;

Pammie

 

A Quiet Day

???????????????????????????????????????????????????????????????????????????

Today is another quiet, beautiful Spring day – temperatures in the high 70’s! YES! I love this weather! Due to the holiday weekend, gas prices rose a bit – we’re up to $3.89/9 (sure hoping it drops on Tuesday, as I will be needing gas around that time!).

Last night I decided to watch TV (I don’t watch very often, only a few shows); ran into a “Pledge Drive” program but this one featured Steve Martin and the Steep Canyon Rangers and Edie Brickell. I knew Steve Martin was an excellent banjo player; he really shines in the songs he plays and has written. I’m usually not fond of Blue Grass music, but this entire program blew me away! I’d never heard of Edie Brickell (later found out she’s married to Paul Simon of Simon & Garfunkle!). She has a very gentle, easy-going voice and style – I was totally captivated! If you’re interested, here’s a clip:

https://www.youtube.com/watch?v=4RzhTN9zW3w

Found myself tapping my toes, swaying to the music and ending up fully uplifted by the end of the program! Just the kind of music I needed!

Lots more recipes – here ya go!

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

Chocolate-Pecan Pie Bars

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

Preheat oven 350 degrees F.
Beat butter, flour, 1/2 C. sugar &
salt with elec. mixer until mixture
resembles coarse crumbs.
(SEE NOTE BELOW)
Press crumbs on bottom of
15 X 10 X 1″ pan sprayed with
nonstick spray.
Bake 20 minutes or until lightly
browned. Microwave corn syrup &
6 oz. chocolate in large microwave-
able bowl on High 2 1/2 minutes or
until chocolate is almost melted,
stirring after 1 1/2 minutes; stir until
completely melted. Add remaining
sugar, eggs & vanilla; mix well. Stir
in nuts.Pour chocolate mixture over
warm crust; spread to evenly cover
crust. Bake 35 minutes or until filling is
firm around edges but still slightly
soft in center; cool completely. Melt
remaining chocolate as directed
on pkg; drizzle over dessert. Let stand
until chocolate is firm. Cut into bars.
Makes 48 servings.

NOTE: Line pan with aluminum foil with
ends extending over sides; spray foil
with nonstick spray. Lift cooked dessert
from pan with foil ‘handles’ before
cutting into bars.

(recipe: kraft recipes)
———————————

Layered Dinner: Steak/Potato/Corn
on the Cob – Crockpot!
(using a 6 Qt. crockpot)

1 1/2 lb. rib eye steak
1 T. (your favorite seasoning rub)
1 T. dried onion flakes (or fresh
onion, chopped fine)
2 T. Worcestershire sauce
1/4 C. beef broth or apple juice
2-4 potatoes
2-4 ears fresh corn
aluminum foil

Rub meat with seasoning rub & place
in bottom of crockpot (rub both sides).
Add apple juice & Worc. sauce. Wash
potatoes & cover with alum. foil. Shuck
corn & wrap each ear in foil; add potatoes
& corn to crockpot. Cover & cook on High
5-7 hours or Low about 8 hours.
Serves 2-4

(recipe: crockpot365.blogspot.com)
———————————–

Crockpot Country Apple Crisp

6 C. apples (peeled/cored &thinly
sliced)
1/2 C. granulated sugar
1 T. cinnamon
1/2 tsp. nutmeg
1 1/4 C. flour
1 C. oats
1 c. brown sugar
1/2 C. chopped pecans or walnuts
1 stick butter, sliced

Grease or line crockpot. Using a
zip-lock bag, toss apple slices,
sugar & spices until coated. Pour
apples & any remaining mixture
into crockpot; spread out evenly.
In medium bowl, combine flour,
oats, brown sugar & nuts; pour
over apples, smoothing into an
even layer. Place sliced butter pats
over top of mixture & lightly press
down with back of a spoon. Cook
on High 3-4 hours until apples are
tender. Remove lid for final 15-20
minutes to allow top to crisp up.
Serve warm (or with vanilla ice
cream!)

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

Crunchy Poppy Seed Coleslaw

1 (16 oz) bag coleslaw
2 (4 oz, ea) pkgs. ramen noodles
3 apples, chopped into small chunks
8-10 green onions, chopped
1 1/2 C. cashews, roasted & salted
1 (12 oz) bottle Poppy Seed Dressing
or make this one*, see below
salt & pepper

Pour coleslaw into large bowl. Remove
ramen noodles from pkgs – discard
seasoning packets. Place noodles in
ziplock bag; close bag & crush noodles
into small pieces (use a rolling pin);
add pieces to salad bowl. Add apples,
green onions & cashews to bowl. Pour
entire bottle of Poppy seed dressing
over salad; sprinkle with salt & pepper
& mix until well combined. Cover with
plastic wrap & refrigerate at least 1
hour, up to 2 hours. Serves 10

* Homemade Creamy Poppy Seed
Dressing

2/3 C. apple cider vinegar
1 1/2 C. sugar
1/4 C. chopped onion (chopped fine)
1/2 tsp. dry mustard
2 tsp. salt
3/4 C. mayonnaise
1/4 C. fresh orange juice
3/4 C. vegetable oil
1 T. poppy seeds

Place all ingredients (except oil &
poppy seeds) in blender; blend all
together. Remove lid & carefully
add oil slowly. After oil is added,
blend on High 2 minutes. Turn
off blender & gently stir in poppy
seeds with a spoon. (do NOT blend
them). Serve or cover & refrigerate
until using. Makes 3 C.

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

Baked Pimiento Cheese Dip

1 (8 oza) pkg. cream cheese, softened
1 C. mayonnaise
1 (8 oz) pkg. sharp Cheddar cheese,
grated
1 (8 oz) pkg. Pepper Jack cheese, grated
1 (12 oz) jar roasted red peppers, drained
2 (4 oz, ea) jars diced pimientos, drained
1 tsp. hot sauce
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cayenne pepper

Preheat oven 350 degrees F.
Spray 2 qt. baking dish with nonstick
cooking spray. In large bowl, combine
cream cheese, mayonnaise & both
cheeses. Using a wooden spoon, mix
mixture together well. Place red
peppers & pimientos on paper towels;
pat out excess moisture. Roughly chop
peppers & add, with pimientos, to bowl.
Add hot sauce, Worc. sauce, salt, sugar &
cayenne pepper; stir together well. Spoon
into prepared dish. Bake 20-25 minutes
until bubbly & lightly browned.
Serves 12

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

Calico Beans (Crockpot)

(They are sort of like BBQ beans or baked beans
but not quite as sweet and more savory)

1 lb. bacon
1 lb. ground beef
1 (53 oz) can pork & beans
2 (16 oz, ea) cans butter beans
2 (16 oz.ea) cans red kidney beans,
rinsed & drained
1 medium yellow onion, finely diced
1 C. ketchup
1/3 c. brown sugar, packed
1 T. ground mustard
1 tsp. fresh ground black pepper

In large skillet, cook bacon until crisp;
cool on paper towels then crumble &
place in bottom of 6 qt crockpot. Drain
off bacon grease from skillet & add
ground beef; brown & crumble meat.
Drain fat & add meat to crockpot. Add
rest of ingredients to crockpot & stir
to combine. Cover & cook on Low 8
hours or High 4 hours*
Serves 20+

*Note from poster: While you CAN
cook these beans on High for 4 hours,
I feel the flavor is better brought out
when cooked on Low for longer cooking
time. They can be cooked a day ahead &
refrigerated then warmed up when ready
to serve.

(recipe: Crockpot Ladies)
—————————————–

Bacon Caesar Pasta Salad

Dressing:
1 hard boiled egg yolk, smashed
2 T. red wine vinegar
2 T. lemon juice
2 T. mayonnaise
1 T. spicy mustard
1 tsp. Worcestershire sauce
4 cloves garlic, very finely minced
1 tsp. black pepper
1/3 C. olive oil

Salad:
1 (12 oz) box pasta, cooked accordg
to pkg directions, drained & rinsed to cool
1/2 C. red onion, sliced very thin
5 oz. (1 heaping cup) cherry or grape
tomatoes, halved
6-8 slices bacon, cooked, drained & crumbled
(more, if you want to put some on top of salad)
7-8 C. torn romaine lettuce (about 2″ pieces)
shredded Parmesan cheese, for garnish

Dressing:
Stir together egg yolk, vinegar, lemon juice,
mayo, mustard, Worc. sauce, garlic & black
pepper. Slowly drizzle in olive oil, whisking
as you pour, until everything is evenly combined.
Pour 2/3 of dressing over cooked pasta; add
onions & toss to coat.* Add tomatoes & bacon;
toss to coat. Add romaine lettuce & remaining
1/3 C. dressing; toss until lettuce is coated.
Sprinkle with Parm. cheese & bacon crumbles.
Serves 6-8

*If making ahead, stop at this point, cover &
refrigerate until ready to serve, then go on
with rest of recipe.

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


Sweet & Savory BBQ Meatballs

1 onion, finely chopped
1 1/2 tubes/sleeves saltine crackers,
*crushed
2 lb. ground beef
3 eggs
salt & pepper
3 T. honey mustard
1/2 C. ketchup
1 tsp. Worcestershire sauce

Sauce:
1/4 C. ketchup
3/4 C. BBQ sauce
1 C. brown sugar

Preheat oven 400 degrees F.
(*place crackers in ziplock bag,
seal & crush with rolling pin)
Place cracker crumbs, ground beef,
eggs, salt & pepper, mustard, ketchup
& Worces. sauce in large bowl. Using
your hands, mix all ingredients well.
Line 2 cookie sheets with foil; spray
with nonstick spray. Form meat
into 2 inch balls; lay evenly on trays.
Bake 20 minutes. Mix Sauce: ketchup,
BBQ sauce & brown sugar together
in bowl. When meatballs are cooked
and have a crisp, dark brown exterior
remove from oven & drizzle about
2 tsp. sauce over each one. Return
to oven 15 minutes longer.
Makes about 48 meatballs.

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

“Watermelon” Fudge

(when cut, looks like mini
slices of watermelon, complete
with chocolate chip ‘seeds’!)

1 (12 oz) bag white chocolate chips
1 (16 oz) can vanilla frosting
1/2 – 1 tsp. watermelon flavoring
pink & green food coloring
1 T. mini chocolate chips

spray a 6 X 8″ or 7 X 7″ pan lightly
with nonstick cooking spray. Over
a double boiler, melt white chips.
When just melted, remove from
double boiler & stir in canned
frosting & flavoring until smooth.
Measure out 3/4 C. frosting mixture
and, using food coloring, tint it
green. Return remaining mixture
back to double boiler, OFF of the
heat, to keep it from setting up.
Spread green mixture evenly in pan &
place in freezer 2-3 minutes. Measure
out 1/2 C. white frosting mixture &
spread that on top of green layer –
freeze again 2-3 minutes. Tint
remaining frosting mixture pink &
spread on top of white layer. Sprinkle
mini chips on top, pressing lightly
into fudge. Chill at least 30 minutes
before cutting into triangles.

(recipe: cookiesandcups.com)
—————————————

Sugar Snap Pea Saute

2 tsp. olive oil
3/4 lb. fresh sugar snap peas,
stems removed
1 red pepper, cut into thin strips
1/2 C. sliced shallots
1/4 C. (Kraft) Asian toasted sesame
salad dressing
1/4 c. sliced almonds, toasted

Heat oil in large skillet on medium heat.
Add vegetables; stir-fry 6-7 minutes or
until crisp-tender. Stir in dressing;
cook 1 minute or until heated through.
Sprinkle top with nuts before serving.
Serves 6 (1/2 C. each)

(recipe: Kraft foods)
———————————-

Spinach & Feta Stuffed Chicken Breasts

1 tsp. olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 C. chopped scallions
1 (10 oz) pkg. frozen chopped spinach,
thawed & squeezed out dry
1/4 C. chopped parsley
1 T. fresh dill
1/2 C. (2.5 oz) crumbled Feta cheese
1/3 C. ricotta cheese
1/4 tsp. kosher salt & pepper,
more to taste
8 thin skinless chicken breast cutlets
(1.5 lb. total)
1 large egg
1 T. water
1/2 C. seasoned breadcrumbs

Preheat oven 350 degrees F.
Spray large baking sheet with nonstick
spray. Heat oil in medium saute pan; add
onions, garlic & scallions – saute about
1 minute. Add spinach, parsley, dill, kosher
salt & pepper; cook 1 minute or until heated
through. Remove from heat & mix in feta &
ricotta cheeses. Season chicken lightly with more
kosher salt & pepper, to taste. Place about 1/4 C.
spinach mixture into center of chicken; roll up
then lay chicken seam-side-down onto a platter
or piece of waxed paper; repeat with remaining
chicken. Whisk egg & water together in small bowl
with a pinch of salt. Place breadcrumbs in another
bowl. Dip chicken rolls into the egg wash, then into
breadcrumbs; place seam-side-down onto baking
sheet. Repeat with remainder then lightly spray
tops of rolls with nonstick cooking spray. Bake about
25 minutes or until cooked through. Serves 8

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

Fish Tacos

1/2 C. sour cream
1 (10 oz) can Ro*Tel Mexican diced
tomatoes w/lime juice & cilantro,
drained, liquid reserved
3 C. coleslaw mix
1 1/2 lb. Tilapia filets, thawed, if
frozen
1 tsp. ground cumin
1/2 tsp. salt
1 T. vegetable oil
12 (6 “) yellow corn tortillas

Stir together sour cream & 1/4 C.
liquid from tomatoes in small
bowl to make sauce; set aside. Stir
together tomatoes w/remaining
liquid & coleslaw mix in medium
bowl to make slaw; set aside. Sprinkle
fish with cumin & salt. Heat oil in large
nonstick skillet over medium-high heat.
Place fish in skillet, cook 3-4 minutes on
each side or until fish flakes easily with
fork (145 degrees F.) Separate fish into
12 pieces. Place 1 piece on each tortilla,
top with 1/4 C. slaw & 1 T. tomato/sour
cream sauce. Fold tortillas in half, serve
immediately. Serves 6 (2 tortillas each)

(recipe: readyseteat.com)
=======================

Hope you’re having a Great day!
Enjoy the weather and remember to
take a little time for yourself: take a nap,
read a book, take a walk, or even just eat
or drink something that relaxes you (no-I’m
not advocating drinking – I’m more thinking
iced coffee or a milkshake/ice cream sundae!)

Hugs;

Pammie

Published in: on May 25, 2014 at 6:51 pm  Leave a Comment  
Tags: , , , , ,

Having Fun . . . Sort of

1220500922MH5H4U

Well, after the last post you learned that I’m ‘attempting’ to learn how to TAT (Tatting: the art of making lace using a shuttle or needle). A knitting friend of mine graciously lent me her tatting ‘kit’ from when she was a child and I began watching YouTube videos, attempting to learn to SHUTTLE tat (the common way to tat) – this was NOT working! My fingers and/or my fingernails got in the way – constantly. I tried, cut off the thread after an attempt and started again – and again, etc. – no go. Finally I decided to see what the NEEDLE tatting method was like – well, SUCCESS! It produces the same results as the shuttle method, but for me, it’s easier! The video shows the lady using a tatting needle (which I didn’t have) BUT I was able to locate a very old needle (which belonged to my husband’s Mom) and use that. (His comment: “That’s a sailor’s needle, used to repair sails & canvas!”) Well, I’m no sailor and certainly am not repairing sails, but it works for me – for now. A regular tatting needle is long and blunt (this sailor’s needle is long – and VERY sharp! I have to be very careful I don’t ‘miss’ and prick my fingers – makes me very diligent, for sure!). When you ‘get the hang of it’, you can create some very pretty lace – or, as in my case, some bookmarks or earrings (that’s the total extent of my desires in that field – I’m not like my Grandmother, who died before I was born; who used to cover all pillowcases, bed sheets, towels, etc. with gorgeous tatted lace. She would take a top bed sheet, remove the folded over top hem, then tat a good 4 inches of lace, then sew the top hem back on, creating a sheet with very pretty lace at the top. All our bath towels got the same treatment: the top and bottom edges were covered in a good 2 inches of lace – very feminine. I’m just hoping I can create even ONE earring – but we’ll see . . .it’s a challenge and I love ‘attempting’ new things.

Right now I’m awaiting the arrival of my 7 yr. old grandson who will be with us for the day. My husband just located the connecting cords for our old Nintendo 64 system; that ought to be fun – grandson loves playing games. He should enjoy several Super Mario games – we’ll see. Since middle son moved out (with several of his various game systems) it’s just not the same around here – even youngest son was attempting to locate & connect any system left here (with no luck).  I managed to locate the controller for the GameCube (very old system) – not sure if we have all the cords for that one (that was a ‘filler’ for middle son; at the time his other system died and he decided to purchase the GameCube – it was cheap and there were about 6 games for it, so it kept him happy – for awhile). Our wild blackberries are ripe now and that’s another of our grandson’s favorite things to do – locate the ripe ones, pick them (wash them off) then eat them with Cool Whip. He was here on Tuesday and we were able to find enough for two small bowls – hopefully there will be more today – we’ll see.

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

Oriental Ramen Broccoli Cole Slaw

2 (3 oz. ea) pkgs beef-flavor ramen noodles
2 (8 1/2 oz,ea) pkgs broccoli coleslaw mix
1 C. toasted slivered almonds
1 C. sunflower seed
1/2 bunch green onion, chopped
1/2 C. sugar
3/4 C. oil
1/3 C. white vinegar

Before opening noodles, crush into 1 inch pieces.
Open packages and set aside flavor packets.
Place noodles in bottom of large serving bowl.
Top noodles with broccoli slaw, then sprinkle with
almonds and sunflower kernels, and green onions.
In a separate bowl combine sugar, oil, vinegar, and
flavor packets from noodles. Pour over slaw, cover;
chill up to 24 hours.Toss before serving.

(recipe: Facebook)
————————————————-

Red Lobster’s Cheese Biscuit ‘Loaf’

3 C. flour
1 T. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz. Cheddar cheese, cut into 1/4 inch cubes
1 1/4 C. milk
3/4 C. sour cream
3 T. butter, melted
1 egg, lightly beaten

Preheat oven  350 degrees F.
Grease 9×5 loaf pan with oil. In a bowl, whisk
together the first 5 ingredients. Carefully stir in
 cheese cubes until covered in flour mixture, this
will help prevent your cheese sinking to the
bottom of your loaf of bread. In a different bowl,
whisk together the remaining ingredients. Fold
the wet mixture into the flour and cheese mixture,
stir until just combined, do not over stir. Spread
the mixture into the loaf pan. Bake for 45-50
minutes. Let cool 10 minutes and then remove
from pan. Allow to cool for one hour before slicing
and serving.

(recipe: Facebook)
———————————————

Mexican Stuffed Shells

1 lb. ground beef (or ground turkey)
1 pkg. taco seasoning
4 oz. cream cheese, softened
16 jumbo pasta shells
1 1/2 C. salsa
1 C. taco sauce
1 C. Cheddar cheese
1 C. Monterrey jack cheese

Toppings:
3 green onions, chopped
chopped green or black olives
Sour cream

Preheat oven 350°.
In skillet brown  ground beef; add taco seasoning
& prepare according to pkg. directions. Add cream
cheese, cover & simmer until cheese is melted. Stir
 together and mix well. Set aside and cool completely.
While ground beef is cooking, cook  pasta shells according
to package directions; drain. Set shells out individually on
cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell
with 1-2 tablespoons of  meat mixture. Place shells in
9×13 pan open side up. Evenly cover shells with taco sauce.
Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and
 bake for 10-15 more minutes with the foil removed. Top with
onions, olives, if desired. Serve with sour cream and/or more salsa.
Yield: 16 shells

(recipe: Facebook)
—————————————-

Honey Mustard Chicken Bites
(4 hour or overnight recipe)

1 1/2 C. milk
2 eggs
1 T. salt
3 lb. boneless, skinless chicken breast
cut into bite sized pieces
2 1/2 C. flour
1/4 C. powdered sugar
4 tsp. salt
1 T. pepper
oil for frying

Honey Mustard Dipping Sauce:
1/2 C. mayonnaise
2 T. yellow prepared mustard
1/4 tsp. garlic powder
1 T. vinegar
1 T. honey
dash paprika

In bowl, mix milk, eggs & 1 T. salt; add chicken
pieces & cover. Marinate at least 4 hours or
overnight. In another bowl, mix flour, powdered
sugar, 4 tsp. salt & 1 T. pepper. Add some chicken
pieces to large ziplock bag; add some of flour
mixture & shake to coat. Fry in batches,
375 degrees F. deep fryer or large Dutch oven.
Cook 3-4 minutes, drain on paper towels or wire
rack.

Sauce:
Mix mayonnaise, mustard, garlic powder, vinegar,
honey & paprika in small bowl. Cover & refrigerate
before serving with chicken bites.

(recipe: Dee-justapinch.com)
——————————————–

Jalapeno Dip

16 oz. sour cream
16 oz. cream cheese, softened
8 oz. bag shredded Cheddar cheese
1 small jar jalapeno peppers (less
if you don’t want it spicy)
2 T. chopped parsley
1 T. garlic powder
1 dash cayenne pepper
1 bunch green onions, diced
1 pkg. ranch dressing mix

crackers or fresh veggies, for
dipping

Combine all ingredients; refrigerate
overnight. Serve with crackers or
fresh veggies. Serves 8-10

(recipe: Laura: justapinch.com)
————————————-

Lettuce Wedges w/Blue Cheese Dressing

juice of 1 large lemon
1 C. mayonnaise
1 C. buttermilk
1/2 C. sour cream
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
6 oz. blue cheese, crumbled (about 1 1/2 C.)
2 heads Iceberg lettuce
10 slices bacon, cooked & crumbled
1 medium tomato, finely diced
freshly ground black pepper

In medium bowl, combine lemon juice, mayonnaise,
buttermilk, sour cream, garlic & onion powders;
whisk together until smooth. Add cheese & mix just
until blended. Chill in an airtight container in refrigerator
at least 2 hours before serving.
Core & quarter each head of lettuce. Place each quarter
on a dinner plate, place a generous dollop of dressing
over each wedge, then top with bacon & tomato, season
with black pepper. Serves 8

(recipe: Trisha Yearwood/Food Network)
——————————————-

Rancher’s Steak w/ Grilled Peppers & Onions

1 clove garlic, minced
1 T. chili powder
1 beef sirloin steak (1 lb), 1 inch thick*
1 red pepper, cut lengthwise, into quarters
1 yellow pepper, cut lengthwise, into quarters
1 red onion, cut crosswise into 4 slices
1/3 C. barbecue sauce

Heat grill to medium-high heat.
Mix garlic & chili powder until blended; rub evenly
onto both sides of steak. Grill steak & vegetables
12-14 minutes or until steak is medium doneness
(160 degrees F.) and vegetables are tender, turning
steak after 7 minutes, turning vegetables occasionally
and brushing all with barbecue sauce for last 5
minutes. Remove steak & vegetables from grill, let
steak stand 5 minutes before slicing to serve with
veggies. Serves 4

*Can be prepared with other types of steak, such as:
strip loin, t-bone, rib-eye, porterhouse or tenderloin

(recipe: Kraft foods)
—————————————-

No Bake Peanut Butter Chow Mein
Noodle Cookies

3/4 C. chunky peanut butter
3/4 pkg. chow mein noodles, any size
1 small bag marshmallows
1/4 C. butter or margarine
1 pkg. butter scotch morsels (any
size, add more or less accordg. to taste)
3 medium chocolate candy bars, melted,
for drizzle

Lay out sheets of waxed paper on counter.
Melt butter in 5 qt. saucepan, swirling to coat
sides & bottom. Over Low heat, add peanut
butter & 1/2 bag of butterscotch morsels; stir
until melted. Add marshmallows, stirring
quickly & add chow mein noodles & remaining
ingredients, stirring quickly just until mixed well.
Drop by spoonfuls onto waxed paper (making
the size your choice). Cool 1 hour. Drizzle
with melted chocolate, making a big dollop in
the middle of each cookie. Cool & place in
covered container.

(recpe: Deborah – justapinch.com)
———————————-

Sturdy Whipped Cream Frosting

1 (8 oz) pkg. cream cheese, softened
1/2 C. confectioners’ sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 C. heavy cream

Combine cream cheese, sugar, vanilla & almond
extracts in a large mixing bowl or bowl of a
stand mixer. Fix mixer with whisk attachment &
mix, on medium speed, until smooth. While
mixture is still whipping, slowly pour in heavy
cream. Stop & scrape bottom of bowl a few
times while whipping, until cream can hold a
stiff peak. Serves 12

Comment from poster: “This frosting does not
melt at room temperature. Makes a great dip
for fruit. Good for a stand mixer, but will work
with any good mixer”

(recipe: Sally)
=========================================

Our weather is really nice for this time of year: right now it’s sunny and 64 degrees; I’m sure, later, it will climb into the 80’s, but that’s OK, too.

How are your Gas Prices lately? The other day I was pleasantly surprised to see they were in the $3.49/9 range but then: next day up to $3.69/9 and later the same day: $3.79/9 – what’s with THAT? It usually figures that when I need gas – it’s gone UP, not down . . . sigh.

I’m going to close for now – hope you have a pleasant and restful day!

Hugs;

Pammie

PS: Forgot to mention – the other day while driving and listening to the radio, I heard a GORGEOUS piece of music (thought I’d share with you). The music is the theme song from the 1985  movie: “Out of Africa” (with Meryl Streep & Robert Redford)

http://www.youtube.com/watch?v=UwhxhywkPbs

More Shopping? Why, YES! Think I will!!!

Two hours later and two big bagfuls to lug home = one happy shopper! Salvation Army in our area has a 1-Day 50% off all clothing sale and I had F-U-N! Middle son has been mentioning that he really doesn’t ‘need’ STUFF for when he moves, he just needs newer clothing (sigh) so I went to see just what I could do about that. He now has 1 new pair of jeans, about 12 dress/work-type shirts, 2 ‘fun’ t-shirts, plus I also ‘scored’ for youngest two long-sleeved flannel shirts (his new “love” clothing apparel), a nice tan dressy-type sweater for me (church) and a every-day long sleeved turtle neck (me) PLUS 2 more of those really big ‘BODY’ towels (for our house) and a bath mat. Total cost of all these items? $44.50!!! SCORE!!! I thought it was cute when, while kind of boxed in a women’s tops aisle, two ladies were chatting and one said: “I wonder why it’s so busy in here today?” I chimed in: “It’s 50% off ALL clothing!” They both squeeled!  (Ah, I love spreading the ‘joy’ to others! hehehe). Oh! Gas prices in our area are down some, again! They were $3.49/9 yesterday and now they are $3.34/9 today! NICE! (my tank is already full, but it still gives me a tiny bit of joy to know it’s down some!)

On my outings today, noticed that there was FROST on the windshield when I started out at 10 a.m. – temperatures were at 39 degrees F.; up to 41 degrees F. by noon. Still clear out, no clouds or rain, so that’s good.

Family really liked the pork roast, cooked carrots, baked potatoes & tossed salad last night. I told them I had really missed having a ‘regular’ sit-down dinner; since the boys are both working now, it’s a rarity to have us all at the table at the same time, let alone eating a full ‘dinner’! They usually just load up a plate and gobble down whatever’s in the fridge OR make a sandwich – sigh. Don’t know what’s for dinner tonight – might just make stroganoff from the pork roast – maybe. Tomorrow, after church, will be the starting of Navy Bean Soup. Monday evening is another church Ladie’s Fellowship and those of us with last names A-M are assigned ‘soup’. My soup recipe is from the Michigan Bean Commission and takes a good day to make (or, you could do the ‘quick’ method and boil the beans first – I prefer the regular ‘soak overnight’ method). Haven’t made this recipe in a good year or  more (sometimes the guys like it, sometimes it’s ‘ho-hum’) and this does make a pretty good-sized batch (hence my idea of making/taking to church – what’s leftover will be just the right size for us!).

On to the recipes! Are you looking into what to cook for Thanksgiving yet? Just wondered –

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

Little Kettle Soup

(my recipe-Navy Bean  Soup)

 

1 lb. dry navy beans

2 1/2 qts. water

3/4 C. celery, diced

3/4 C. carrots, diced

1 medium onion, chopped

1 meaty ham bone or ham hock

1/2 C. catsup

1/4 lb. bacon ends & pieces

1 T. salt (or to taste)

1/4 tsp. pepper

dash vinegar

Soak beans overnight. Add

remaining ingredients; bring to

a boil; turn down heat & simmer

2-4 hours, until beans reach

desired tenderness. Add additional

water, if necessary, as it simmers.

(recipe: Michigan Bean Commission)

———————————

Sweet ‘n Sour Smoked Sausages
(crockpot)


2 (16 oz, ea) pkgs miniature smoked
sausage links
2 (21 oz, ea) cans cherry pie filling
1 (20 oz) can pineapple chunks, drained
3 T. brown sugar

Place sausages in crockpot. In a bowl,
combine pie filling, pineapple & brown
sugar; pour over sausages. Cover &
cook on Low 4 hours. Serves 16-20
appetizers.

(recipe: Patsy-justapinch.com)
——————————–

Buffalo Chicken Chili


1 T. vegetable oil
1 large onion, chopped (1 C.)
1 medium red or yellow bell
pepper, chopped (1 C.)
2 C. cubed deli rotisserie chicken
(from 2-2 1/2 lb. chicken)
1 C. chicken broth
1 T. chili powder
5-6 drops red pepper sauce
2 (15 oz, ea) cans pinto beans,
drained
1 (28 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can diced tomatoes,
undrained
1/2 C. sliced celery
1/2 C. crumbled blue cheese

In 3 quart saucepan, heat oil over
medium-high heat. Cook onion &

bell pepper in oil about 5 minutes,
stirring occasionally, until crisp-
tender. Stir in remaining ingredients
except celery & blue cheese. Heat
to boiling, reduce heat to medium-
low; simmer, uncovered, 10-15
minutes, stirring occasionally.
Serve topped with celery &
blue cheese.

(recipe: Rhonda G-Marys
Recipe Exchange)

————————————–

Dijon Turkey


1 (12 lb) whole turkey, thawed
1/3 C. Grey Poupon Dijon Mustard *
oil

Preheat oven 325 degrees F.
Remove neck & giblets from turkey; rinse turkey &
pat dry with paper towels. Free legs from tucked

position (do not cut band of skin holding legs in)
Using rubber spatula or hand, loosen skin over
breast, starting at body cavity opening by legs.
Spread 2 T. mustard inside body cavity; spread
remaining mustard on meat under skin. Use
wooden toothpicks to secure skin at opening.
Return legs to tucked position; turn wings back
to hold neck skin in place. Place turkey, breast-
side up, on flat rack in shallow open pan; brush
skin with oil. Bake 3 hours 30 minutes to 3 hours
45 minutes or until done (165 degrees F.),
covering breast loosely with foil to prevent over-
browning, if necessary. Let stand 15-20 minutes
before carving (to seal in juices). Discard toothpicks
before serving. Serves 30.

*Can also use Grey Poupon Country Dijon mustard

(recipe: Kraft foods)
—————————————-

Blueberry Crisp


4 C. fresh or frozen blueberries
1/4 C. sugar
1 T. lemon juice
1/4 tsp. ground cinnamon
1 1/2 C. granola
1/3 C. coconut
2 T. butter or margarine, melted

Preheat oven 375 degrees F.
If blueberries are frozen, thaw but do not
drain. Stir together berries with sugar,
lemon juice & cinnamon. Pour into
ungreased 10 x 6 baking pan. In a
separate bowl, mix together granola,
coconut & butter; sprinkle over top of
filling. Bake 30-40 minutes or until
topping is crisp. Serves about 6.

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

Skillet Parmesan Potatoes


4 slices bacon, cut into 1/2 in. pieces
1 red pepper, chopped
1 onion, chopped
2 T. water
1 1/2 lb. red potatoes (about 6)
thinly sliced
2 T. grated Parmesan cheese

Cook & stir bacon in 10 in. nonstick

skillet on medium heat until crisp.
Remove bacon with slotted spoon,
reserving 2 T. drippings in skillet. Drain
bacon on paper towels. Add peppers &
onions to skillet, cook & stir 6 minutes.
Remove skillet from heat, transfer

onion mixture to bowl. Add water to
skillet; arrange 2 C. potatoes on bottom
of skillet; top with layers of half each:
onion mixture & bacon. Repeat all
layers; top with remaining potatoes,
cover. Cook on medium-low heat 30
minutes or until potatoes are tender.
Carefully invert onto large platter;
top with Parmesan cheese.
Serves 10 (1/2 C. each

(recipe: Kraft Foods)
————————————

Chocolate-Caramel Cookie Bars


35 Lorna Doone Shortbread cookies
1 (11 oz) pkg. caramel bits*
1 T. milk
3 squares semi-sweet baking chocolate
3 squares white chocolate

Line a 9 x 13 baking pan with foil, with ends of
foil extending over sides; spray with cooking
spray. Arrange cookies in single layer on bottom
of pan. Microwave caramel bits & milk in
microwavable bowl on High 1 1/2 – 2 minutes
or until bits are completely melted & mixture is
well blended, stirring after each minute. Pour

over cookies; spread to completely cover cookies.
Microwave chocolates in microwavable bowl 2
minutes or until almost melted, stirring every
30 seconds; stir until chocolates are completely
melted. Pour over caramel layer; spread to
completely cover caramel layer. Let stand
2 hours before cutting into bars. Makes
24 bars.

* can substitute Kraft caramels for caramel bits

(recipe: Kraft foods)
————————————-

Mexicali Cheese Dip


4 slices bacon, chopped
1 large tomato, chopped
1 jalapeno pepper, seeded & minced
1 (8 oz) pkg. shredded Queso Quesadilla
cheese with a Touch of Philadelphia (KRAFT)
1 green onion, sliced
2 T. chopped fresh cilantro
8 C. tortilla chips (8 oz)

Cook bacon in large skillet on medium heat until
crisp. Remove from skillet, reserving 1 T. drippings
in skillet. Add tomatoes & peppers to skillet, cook
& stir 3 minutes or until tomatoes are softened &
most of liquid is cooked off. Stir in cheese; cook &
stir 1 minutes or until melted. Transfer to shallow
serving dish; top with bacon, onions & cilantro.
Serve with chips. Makes 12 (2 T. dip each) servings

(recipe: Kraft foods)
———————————-

Spiced Apple & Butternut Squash Soup


1/4 C. unsalted butter
2 large onions, diced 2 large Granny Smith apples; peeled,
cored & diced
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 butternut squash, peeled, halved
lengthwise & seeds removed, diced into
1-inch cubes
3 quarts chicken stock
salt & freshly ground black pepper,
to taste

Melt butter in large pot over medium
heat. Add onions & apples; cook until
tender, about 10 minutes. Stir in
spices, cook 1 minute then add squash
& chicken stock. Bring to a boil; reduce
heat & simmer, uncovered, until squash
is tender, about 20-30 minutes. Puree
in blender, and serve. Add additional stock,

if necessary to desired thickness.
Season with salt & pepper. Refrigerate
any leftovers. Serves 6-8

(recipe: Kroger/Chef John)

——————————————

Chocolate Chunk Banana Bread


2 C. flour
1 C. sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 C. mashed ripe bananas (about 3)
1/3 C. oil
1/4 C. milk
6 oz. semi-sweet chocolate,
coarsely chopped
1/2 C. chopped walnuts

Preheat oven 350 degrees F.
Mix flour, sugar, baking powder &

salt in large bowl; set aside. Stir
eggs, bananas, oil & milk in large
bowl until well blended. Add dry
ingredients; stir just until moistened.
Stir in chopped chocolate & nuts.
Pour into grease 9x 5 loaf pan. Bake
55 minutes or until toothpick inserted
into center comes out clean. Cool in
pan 10 minutes; remove to wire rack.
Cool completely before cutting.
Makes 1 loaf

(recipe: Kraft foods)
——————————-

Peanut Butter-Chocolate Ball
(appetizer)


1 (8 oz) pkg. cream cheese, room temp
1 C. powdered sugar
3/4 C. creamy peanut butter
4 T. packed brown sugar
1 c. milk chocolate chips
1 C. peanut butter chips
Graham cracker sticks, teddy grahams,
apple slices for dipping

Beat cream cheese, sugars & peanut
butter until well blended. Spoon onto
a large piece of plastic wrap, bring up
all four corners & twist tightly
forming into a ball shape. Freeze 1-2

hours or until firm. Place peanut butter
& chocolate chips in flat dish. Remove
plastic wrap from ball & roll ball in chips
to completely cover. Place in freezer
until 30 minutes prior to serving.
Serve with cookies &/or apple slices.

(recipe: DDJ-09/14/12)
——————————–

Pizza Dip


1 (8 oz) pkg cream cheese, softened
3/4 C. mayonnaise
1 1/2 C. shredded Provolone cheese
8 oz pkg. sliced pepperoni
2 tomatoes, chopped
1/4 C. chopped black olives (optional)
1/4 C. chopped green peppers

Preheat oven 350 degrees.
Mix cream cheese, mayonnaise, 1 C.
Provolone, pepperoni, tomatoes, black
olives until well blended. Spoon into a
6-C. casserole dish. Sprinkle remaining
Provolone over top. Bake until bubbly,
about 15 minutes.
Serve with pita chips, garlic bread, bread
sticks or crusty Italian rolls.

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

Happily sitting here listening to YouTube: “Frederick Delius: ‘A Song of Summer’ – I love classical music! Heard an interesting piece on the car radio today: Francois Couperin: “Mysterious Barricades” on guitar. It was originally composed for harp, but this was a delightful rendition!

http://www.youtube.com/watch?feature=endscreen&NR=1&v=ECkMI78tNbY

Got some good news from a friend who has been battling cancer now for 4 years – now, for the second ‘3 month period’ he’s CANCER FREE! Hearing that certainly helped buoy me up after yesterdays news about several other friends who are still ‘in the battle’. I’m sure most, if not all of us who have been in that battle know – it’s a constant struggle – we’re never totally ‘out of the woods’, but I’m just rejoicing that, for now, I’m clean! Have a 3 month check up coming end of December. I’m praying that all will be ‘status quo’ – clear. This is just a general check up, so I’m not concerned.  Hopefully those of you who read yesterday’s post will take what I said to heart and TAKE CARE OF YOURSELVES! You are important to others – remember that!

Big hugs;

Pammie