It’s coming!

Slowly but surely I’m claiming my life back! Last night was the first time I made dinner – all by myself, no help! We had salmon patties, wild rice and a tossed salad. I’ve been kind of pushing myself to work JUST with the cane (although I kept the walker in the kitchen if I needed it – turns out I didn’t!).

To start with, here’s the latest baby blanket; this one is done using self-patterning yarn. Not sure how the manufactures do this, but they (somehow) color the yarn in little bits so that, when knit up, it makes stripes with tiny flower patterns! I remember this yarn was very popular about 10 years ago and I used a lot of it then. Originally it was only produced by Bernat yarn co and it was called
Bernat Baby Jacquard yarn. Bernat stopped making it (I wrote them many letters attempting to persuade them to continue it, but they didn’t). Years ago I found one company that offered it and I bought a very big skein – found it a few weeks ago in my yarn stash & knit up the below blanket. In order to add some texture, I found a pattern for the little ‘raised rows’ in between the stripes.

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

Spiced Ooey-Gooey Cake

1 (16.5 oz) box spice cake mix*
2 eggs
12 T.  (1 1/2 sticks) butter, melted
1 tsp. vanilla
1 tsp. cinnamon
—
Topping for Cake:
1 (8 oz) pkg cream cheese, softened
1 egg
3 C. powdered sugar
cinnamon & sugar to sprinkle on top
=
NOTE: Do not make cake accordg. to
box directions!
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a bowl mix cake mix, eggs,
melted butter, vanilla &
cinnamon by hand. Press mixture
into prepared pan (this is bottom
layer of cake).
In a large bowl using elec. mixer,
add cream cheese, egg &
powdered sugar – mix well & spread
over bottom cake layer. Sprinkle
top with cinnamon/sugar (use as
little or as much as you like).
Bake 40-45 minutes until top of cake
is golden brown. Cut into squares to
serve. Serves 8

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

Egg Roll in-a-Bowl

1 T. olive oil
2 cloves garlic, minced
1 T. fresh ginger, minced
(or 1 tsp. ground ginger)
1 lb. ground pork
1 T. sesame oil
4-5 C. shredded cabbage*
1 C. shredded carrots
1/4 C. soy sauce (low sodium)
2-3 tsp. Sriracha (optional)
=
For Serving:
cooked brown or white rice to serve 6
chopped green onions – garnish
sweet chili sauce, yum-yum sauce or
additional soy sauce (optional)
=
In large skillet or wok heat olive oil.
Add garlic & ginger – cook 1-2 minutes
until fragrant. Add pork; cook until no
pink remains. Push pork to one side of
pan. Add sesame oil, cabbage & carrots –
stir to combine with meat & cook until
tender-crisp. Add soy sauce & Sriracha
(if using). Cook & stir until cabbage is
tender, about 6-8 minutes. Serve
immediately with cooked rice & optional
garnishes. Serves 6
Store leftovers in fridge.

NOTE: you can substitute ground beef,
ground chicken or turkey in place of pork

*can substitute a 14-16 oz. bag of shredded
cabbage or coleslaw mix

-You can also scramble 1-2 eggs after
cabbage has been cooked by pushing it
to the side.

You can also top this off with fried
won-ton strips

(recipe: lovebakesgoodcakes.com)
———————————-
Stick of Butter Rice

1 C. uncooked long-grain white
rice (NOT instant)
1 (10.5 oz) can condensed
French Onion Soup
1 (10.5 oz) can condensed
Beef Consomme
1 stick unsalted butter (1/2 C.)
sliced thinly
–
sliced green oions or
chopped fresh herbs for garnish,
optional
–
Preheat oven 425 degrees F.
In a 8 X 8″ baking dish add rice, soup
& broth – mix well. Cut butter into
slices & place on top of mixture. Cover
with foil & bake 30 minutes. Remove
foil & bake 30 minutes more. Before
serving, fluff with a fork. Garnish
with green onion or fresh herbs, if
desired. Serves 4-6

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

Copycat Autumn Squash Soup

2 lb. butternut squash, cut into
1/2″ cubes
1/2 C. chopped onion
2 T. olive oil
1 1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1 (15 oz) can pure pumpkin
2 C. vegetable broth
1 1/2 C. apple cider
1 1/2 C. Half & Half
1/2 tsp. cinnamon
1/4 tsp. curry powder
=
Preheat oven 450 degrees F.
In large bowl combine squash,
onion, oil, 1/2 tsp. salt & 1/4
tsp. pepper; toss until evenly
coated. Place squash mixture on
a baking sheet in a single layer.
Bake 20-25 minutes until tender.
Place mixture in a blender or food
processor – process until smooth.
In large saucepan over medium-low
heat, combine squash puree, pumpkin,
broth, apple cider, Half & Half, cinnamon,
curry, remaining 1 tsp. salt & remaining
1/4 tsp. pepper – mix well. Heat 10-12
minutes until heated through – do not
boil.  Serves 8

(recipe; mrfood.com)
——————————

Italian Layer Bake

1 (8 oz) tube refrigerated
crescent rolls
8 slices deli turkey (about 1/2 lb)
8 slices deli ham (about 1/2 lb)
12 slices deli hard salami (about
1/2 lb)
8 slices Swiss cheese (about 1/2 lb)
1 (12 oz) jar roasted peppers, drained
4 eggs, beaten
–
Preheat oven 350 degrees F.
Unroll crescent dough without
separating triangles. Spread dough
into 2 squares along center cut line.
Place 1 square of dough in an 8 X 8″
baking dish – using your fingers, press
dough to fit bottom. Layer with half
turkey, ham, salami, Swiss cheese &
roasted peppers. Pour half beaten eggs
over peppers & repeat layers with
remaining meats/cheeses/peppers.
Place remaining square of dough over
peppers. Pour remaining beaten eggs
over dough & cover lightly with foil.
Bake 20 minutes, remove foil & bake
an additional 20-22 minutes until golden
& heated through. Let cool 5 minutes
before cutting. Serves 6

(recipe: mrfood.com)
———————————

Crockpot Olive Garden Zuppa
Toscana Soup (copycat)

1 lb. ground pork sausage
3/4 C. onion, diced
6 slices bacon, diced
1 tsp. garlic, minced
4 C. chicken broth
1 C. potatoes, cut into bite-sized
pieces
2 C. kale, thinly sliced
3/4 C. whipping cream
–
In large skillet  cook sausage
over medium heat; drain – remove
to a plate. Place onion & bacon in
skillet & saute over medium heat
until onions are translucent. Place
sausage, onions, bacon & garlic
in crockpot with broth & potatoes.
Cover & cook on Low 4-6 hours.
Add kale & whipping cream just
before serving – stir & serve.
Serves 4-6

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

Best Dip in the World

8 oz. cream cheese, softened
2 C. sour cream (poster used light)
1 1/2 C. shredded Cheddar cheese
6 slices bacon, cooked/crumbled
1/2 C. sliced green onions
=
Dippers:
toasted bread or rye toast rounds
crackers
fresh veggies
=
Preheat oven 400 degrees F.
In a medium bowl using elec.
mixer, combine cream cheese, sour
cream, Chedd. cheese, bacon &
green onion – mix until smooth &
spread/spoon into a 1-quart
baking dish.
Bake 25-30 minutes until cheese is
bubbling & hot.

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

Crockpot Blackberry Cobbler

3-5 C. blackberries, rinsed/drained
1/4 C. sugar
1 T. cornstarch
2 T. salted butter, melted

Cobbler Layer:
1 1/4 C. flour
3/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 tsp. vanilla
2 T. salted butter, melted

Topping:
1 T. sugar
1/4 tsp. cinnamon
=
Place blackberries in crockpot; sprinkle
sugar, cornstarch & melted butter -stir
well. *
In medium bowl add dry ingredients for
Cobbler layer – stir. Add wet ingredients
(vanilla, milk, melted butter) & stir until
combined (some lumps are fine, do not
over mix). Evenly pour this over berries &
spread out with spatula, if needed.
In small bowl add topping ingredients;
mix & sprinkle over batter.
Cover & cook on High 2 hours 30 minutes.
Do NOT open lid during cooking time.
Serves 8
Serve with ice cream or whipped cream

*If you don’t want all whole berries in
cobbler, use a potato masher & squash
some of the berries at this step.

(recipe: themagicalslowcooker.com)
===================

Today is the first day of October and our weather is
turning into FALL – colder nights, crisp air, sunny with
a breeze and leaves slowly falling from the trees. We
haven’t had really cold days/nights yet but I’m pretty
sure they are coming quickly. Today our High is supposed
to be 58 but looking at Friday night the Low is 37 – that’s
really close to FREEZING – sigh.

I don’t remember if I mentioned our ‘Garage Project’
here before; very soon we will be starting this: we are
having our garage & connecting porch torn down and
a new one built. One of the electricians from the company
came yesterday to ‘scope out’ the wiring. With new code
rules about wiring, etc. we/they will be required to install
smoke detectors in the garage AND the house (they will
be inner-connected). Today a man is coming to cut/score
the existing cement around the garage before they will
begin removing it (and the garage/porch). Next week will
be very busy/hectic, I’m guessing. My husband & older
son built a new shed this week to house the riding &
electric lawn mowers and all other tools from the garage
while this is all being done. Lots coming up – glad I’m
finally feeling MUCH BETTER! I can’t exactly ‘help’ as
I’m still dependent on using something to support my
healing hip but I can put more bottled water in the fridge
for thirsty workers!

Hope you are enjoying a good/healthy week. I notified my
lovely knit group ladies that, starting next Tuesday, we will
be meeting ON LINE for Zoom knit meetings instead of in
the park. This Tuesday FOUR brave, freezing ladies met in
the park – it’s getting too cold to do that (and I still can’t
make the trek from the parking lot to the pavilion where
we met). Time to ‘move on’, so to speak!

Hugs;

Pammie

PS: Forgot to mention: Tuesday husband & I did my
first actual ‘after the surgery’ grocery shopping and
it worked out well! I brought the cane, put it in the
cart & used the cart to get around. Good exercise
AND we got groceries to boot!

and the countdown begins . . .

It’s been a rainy few days here; I’m not complaining, we really needed it. The grass is brown, flowers & gardens are suffering AND I’m glad to hear a nice, resounding thunderstorm every so often. We had a really good one last night – lasted about 20 minutes but the loud, booming thunder really made me jump every time!

Today starts my ‘countdown’ to surgery – have to start a regimen of antibiotic ointment in my nose for 5 days, 3 times a day. I’ve never heard of this before but I guess it makes sense – a little extra precaution against me getting sick. I will be very glad when the surgery (and accompanying pain) will be over; I’m ready to be ‘over’ trying to walk/sit without pain. Not complaining, just stating a fact. I find I have to ‘plan’ anything I do now – walking, driving, etc. and met out how much I think it will exhaust me before doing it – not a fun way to live so I’m very glad that (in our day and age) one can go through a surgery to correct it.

A few days ago I was asked out to lunch by four of my ‘church’ lady friends – it was very nice to actually SEE them again (a few I’ve kept in touch with via text, call or email). After lunch I visited Michael’s craft store and bought some yarn, knowing I will be probably knitting quite a bit during the ‘recovery’ time. I found several baby yarns ON SALE and two colors which were on sale for $2.99 each on an end cap but on the actual shelf they were marked $4.99 each! Had to have a ‘discussion’ with the clerk ringing me up as it didn’t show up on their computers (got them for $2.99 each – YAY!).

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

Zucchini Brownies

1 C. butter, softened
1 1/2 C. sugar
2 large eggs, room temp.
1/2 C. plain yogurt
1 tsp. vanilla
2 1/2 C. flour
1/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
2 C. shredded zucchini

Frosting:
2/3 C. semi-sweet chocolate chips
1/2 C. creamy peanut butter
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large bowl
cream butter & sugar until light &
fluffy, 5-7 minutes. Add 1 egg at a
time, beating well after each. Beat
in yogurt & vanilla.
In another bowl combine flour, cocoa,
baking soda & salt; gradually add to
creamed mixture – stir in zucchini.
Pour mixture into prepared pan &
bake 35-40 minutes until a toothpick
inserted into center comes out clean.

Frosting:
In small saucepan combine choc. chips &
peanut butter. Cook & stir over Low heat until
smooth. Spread over warm brownies. Cool
on a wire rack then cut into bars

(recipe: lordviral.com)
————————————–
Zucchini Potato Torte
(spring form pan)

4 C. shredded zucchini (about 1 3/4 lb
or 3 medium, before shredding) Shred
on large holes of box grater
6 T. olive oil, divided
2 T. butter
2 C. sweet onion, diced
4 C. peeled, shredded Russet potato
(about 1 3/4 lb or 2 potatoes NOTE:
wait to shred potatoes until you are
ready to saute – they will oxidize very
quickly.
2 tsp. finely minced garlic (about 2
medium cloves)
10 large eggs
1 tsp. kosher salt
1/2 tsp. ground black pepper
few grinds fresh nutmeg
2 C. freshly grated Parmesan
cheese, divided
1/2 C. plain bread crumbs
–
Preheat oven 350 degrees F.
Spray 10 X 3″ spring form pan with
nonstick cooking spray then wrap
the outside of the pan with 2 layers
of foil. Get another, larger pan which
is larger than spring form to use as a
water bath.
Place shredded zucchini in a dish towel &
squeeze out as much water as possible.
In very large skillet place 2 T. oil – heat
over medium-high heat. Once hot, add
onions & cook 3 minutes.
AS SOON AS YOU START THE ONIONS
peel/shred potatoes then squeeze out
as much water as possible using a dish
towel or paper towels. After cooking
onions, add 2 more T. oil & butter and
the potatoes – toss to coat. Cook 2 minutes
stirring often. After 2 minutes add remaining
2 T. oil, zucchini & garlic – toss & cook 2
minutes. Remove from heat & spread out
on a sheet tray to cool while you prepare
rest of filling.
–
In large bowl beat eggs with salt, pepper &
nutmeg; add 1 C. Parm. cheese & whisk.
Add cooled zucchini mixture & whisk to
combine – pour into prepared spring form
pan.
In small bowl mix remaining 1 C. Parm with
bread crumbs & spread over top of tart. Spray
the top with nonstick cooking spray.
Place the foil covered spring form pan into the
larger outer pan & pour hot water into outer pan
about halfway up the side without letting any
water get inside the foil. Place in oven & bake
50-55 minutes until center feels firm to touch.
Check water level after 30 minutes & add more
as needed. Remove spring form pan from water
bath & remove foil. Let stand 5 minutes then run
a knife tip along edge to loosen then release
spring form outer ring. Cut into 8 wedges & serve.

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

Grilled Shrimp Scampi in a Foil Packet

2 lb. thawed frozen/peeled & deveined
large shrimp, tails removed
6 T. unsalted butter, cut into cubes
2 T. dry white wine
4 cloves garlic, chopped
zest & juice of 1/2 lemon
1/2 tsp. red pepper flakes
kosher salt/ground black pepper,
to taste
1/2 C. fresh parsley leaves, chopped
–
Cooked pasta or rice to serve 4
and/or grilled bread, for serving
=
Prepare grill for high heat.
Layer two 18″ long pieces of heavy
foil on top of each other. Place shrimp,
butter, wine, garlic & lemon zest &
juice in center of foil. Sprinkle with
red pepper flakes, 3/4 tsp. salt & few
grinds black pepper. Bring long sides
of foil together in iddle & fold them
over each other to seal. Fold each of
the short sides up, making sure the
packet is completely sealed.
Place packet on grill & cook until
shrimp are fully cooked & sauce is
bubbling, about 9 minutes. Stir in
parsley & serve over cooked pasta,
rice and/or grilled bread.
Serves 4

(recipe: foodnetwork.com)
——————————–

Two-Tomato Gratin

2 large green tomatoes, thinly sliced
2 large firm red tomatoes, thinly sliced
1 small red onion, thinly sliced
4 large cloves garlic, sliced
6 slices whole wheat bread, very
thinly sliced & toasted
1/2 C. mozzarella cheese, shredded
1/2 lb. thinly sliced provolone cheese
1/4 C. shaved Parmesan cheese
1/2 C. fresh lemon basil leaves
salt/pepper, to taste
2 T. balsamic vinegar
3 T. olive oil
=
Preheat oven 375 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. Alternate
layers of red & green tomatoes
with onion, garlic slices, basil &
toasted bread. Place shredded
Mozz. on top of first layer.
Drizzle each layer with olive oil &
balsamic vinegar – season to taste
with salt/pepper. Cover dish with
foil & bake 30 minutes. Uncover;
place Provolone & Parmesan cheese
on top. Return to oven & bake 25-30
minutes longer until cheese is golden.
Serves 4-5

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

Dill Dip

1 C. sour cream
1 C. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 1/2 T. fresh dill, finely chopped
1 T. fresh parsley, finely chopped
–
Suggested dippers:
crackers, chips, cut fresh veggies
=
Combine all ingredients in a bowl &
mix until completely combined. Chill
at least 1 hour & serve with crackers,
chips or veggies for dipping.

NOTE: Ratio to using fresh herbs versus
dried is 1 to 3: Dried herbs pack more of
a punch than fresh. Example: when a
recipe calls for 3 tsp. fresh, use 1 tsp.
dried

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

Crockpot Old Fashioned
Chicken & Rice Soup

2 lb. boneless skinless chicken,
cubed
32 oz. chicken broth
4 C. water
1 (10.5 oz) can cream of mushroom
soup, undiluted
1 (10.5 oz) can cream of chicken soup,
undiluted
4 ribs celery, chopped
3 green onions, chopped
1 lb. baby carrots
8 oz. sliced baby portabella mushrooms
1 tsp. dried garlic
1 C. long grain, long-cooking rice
salt/pepper, to taste
–
Place all ingredients in 6 qt. crockpot &
stir until well combined. Cover & cook
on Low 6-8 hours (or High 3-4 hours),
stirring occasionally. It’s done when the
rice is done & chicken has reached
safe internal temperature.
Serves 8

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

Bacon & Tomato Mac. Salad

Dressing:
1/2 C. mayonnaise
1 T. vinegar
1/2 T. sugar
1 T. yellow mustard
1 T. sweet or dill pickle cubes or
relish, optional
1/8 tsp. freshly cracked black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Salad:
2 C. dry elbow pasta
6 slices bacon
2 C. large-cut chopped tomatoes,
juices reserved
1 C. chopped sweet or yellow onion
1 rib celery, chopped
1 1/2 tsp. kosher salt
=
In a bowl mix dressing ingredients.
Cook pasta until done; drain & rinse.
Cook bacon to crisp; drain on paper
towels – chop once cool enough
(reserve a bit for garnish)
Toss tomatoes with onion, celery &
salt – add to dressing & gently mix.
Add cooked/cooled macaroni &
bacon to salad. Gently toss, taste &
adjust seasonings. Transfer to serving
bowl & garnish with reserved bacon-
see note.  Serves 4

NOTE: If serving right away, garnish
with bacon. If serving later, reserve
bacon garnish until serving.

Serve immediately or refrigerate 1
hour to chill – garnish with bacon
just before serving.

ALSO: You can also add chopped sweet
bell peppers, blanched green beans,
chopped cucumber or cooked shrimp/
chicken, etc.

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

Watermelon Gazpacho

1 large tomato
1/2 Serrano chile
2 C. cubed fresh watermelon
1 tsp. red wine vinegar
1/4 C. extra-virgin olive oil
2 T. minced red onion
1/2 cucumber, seeded/minced
2 T. minced fresh dill plus more
for garnish
kosher salt/ground black pepper, to taste
1/4 C. crumbled feta cheese
–
Using a blender, puree the tomato,
chile & 1/2 the watermelon. Add
red wine vinegar & oil – pulse. Add
onion, cucumber & dill – season with
salt/pepper – puree until smooth. Pour
into chilled bowls & sprinkle tops with
dill, feta & remaining watermelon.
Serves 4

(recipe: foodnetwork.com)
—————————–

Lemon Blueberry Bread

1/2 C. butter, softened
3/4 C. sugar
2 eggs
1/2 C. milk (or light cream)
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 lemon, juiced & zested
1 1/4 C. blueberries, divided
1 T. flour
1/4 C. powdered sugar
=
Lemon Glaze:
3/4 C. powdered sugar
1 1/2 T. fresh lemon juice
—
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray & dust
with flour
In large bowl cream butter & sugar;
add in eggs & milk -stir in ! T. lemon
juice.
In another bowl combine flour, baking
powder, salt & lemon zest – add to
butter mixture & stir just to combine –
do not over mix.
In another bowl toss blueberries with
flour (remove any excess flour). Fold
in 1 C. berries into batter & pour into
prepared pan. Top with remaining
blueberries.
Bake 50-60  minutes until a toothpick
inserted into center comes out clean.
Remove from pan & allow to cool on
a cooling rack.
In a small bowl combine powdered
sugar & lemon juice.
AT THIS POINT YOU CAN:
(a) drizzle over top of loaf (OR)
use a skewer/chop stick/pointed object
& poke holes all over top of loaf then
drizzle on top of loaf – your choice.
Cool completely
Makes 1 loaf

(recipe: spendwithpennies.com)

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

Hope you are all well and enjoying these
last few days of August. I have always loved
Spring and Summer best although the crisp
breezes of Fall and the changing colors are
nice to see & feel. I’ve also noticed in the
stores that they are already displaying
Halloween things (and, in some places
Christmas decorations!). I would much
rather keep each ‘season/holiday’ in it’s own
time frame; I’m sure you know what I mean –
seeing decorations for the next upcoming
holiday/even WAY before the actual time.
Oh well – I’m not in control of the retail
world so I guess I should just keep  my
opinions to myself, right?

Hugs;

Pammie

Today’s the day!

44 years ago today my husband & I got married. Here we are, now, with 3 grown sons and 2 grandsons – the Lord has blessed us greatly. We’re currently tossing around just where we want to go for dinner – so far it’s either steak house, Chinese or Mexican – can’t decide!

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

Chocolate Zucchini Cake III

2 C. flour
2 C. granulated sugar
3/4 C. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 1/2 C. vegetable oil
3 C. grated zucchini
3/4 C. chopped walnut
=
your favorite frosting
=
Preheat oven 350 degrees F.
Grease & flour 9 X 13″ baking pan.
In medium bowl stir flour, sugar,
cocoa, baking soda & powder, salt &
cinnamon. Add eggs & oil; mix well.
Fold in nuts & zucchini until evenly
distributed – pour into prepared pan.
Bake 50-60 minutes until a knife
inserted into center comes out clean.
Cool completely before frosting.

Frost with your favorite frosting

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

Grill-BBQ Potato Foil Packets

1 1/2 lb. gold little potatoes, sliced
in half
4 tsp. garlic salt, divided
black pepper, to taste
4 T. salted butter, sliced into cubes
1 lb. (16 oz) container shredded pork
BBQ
2 C. shredded Cheddar cheese (or
mixed cheeses, divided
1 C. cooked, crumbled bacon
1/2 C. sliced green onion
Optional: sliced green onions
–
Preheat grill to 400 degrees F.
Spray 4 large sheets aluminum foil
with nonstick cooking spray. For
each packed: place 1 C. sliced potatoes
on foil; season with garlic salt/pepper, to
taste. Dot 1 T. butter on top of potatoes.
Dollop about 1/2 C. shredded pork on
top & top with 1/4 C. shredded cheese &
1/4 C. bacon pieces. Wrap up packet by
folding in sides – continue with other
3 packets. Place packets on grill & cook
about 20 minutes (until potatoes are
fork-tender). Carefully open packets
(because of steam). Top with optional
sliced green onions. Makes 4 packets.

(recipe: thecountrycook.com)
—————————-
Grilled Steak & Potato Packets

2-3 lb. steaks, cubed (ribeye or
flat iron)
olive oil
1 small onion, diced or sliced
2 large russet potatoes, diced into
cubes-leave skins on
2 cloves garlic, minced
8 T. salted butter
salt/black pepper, to taste
(steak seasoning – optional)
–
Preheat grill to medium-high
heat.

Tear off 4 large squares aluminum
foil – drizzle all 4 sheets with
olive oil. Place 1 T. butter on  each
sheet. Divide diced potatoes on
each sheet & place on top of
butter on foil. Evenly sprinkle
minced garlic & diced onion on
each – sprinkle with salt/pepper.
Drizzle tops with a little more
olive oil & place steaks on top.
Season with a little more salt/
pepper or your favorite steak
seasoning. Drizzle with a bit
more olive oil & top with 1
more pat butter on each.

NOTE: to keep steaks from
drying out – place 1 ice cube on
top of meat

Fold up each packet to make
a square, making sure seals
are tight. Grill packets
35-45 minutes, checking
for doneness.
Serves 4

(recipe: thecountrycook.com)
————————–
Cauliflower Broccoli Salad

3/4 C. mayonnaise
3 T. apple cider vinegar
4 slices bacon, cooked crisp/crumbled
2 C. fresh cauliflower florets, blanched*
2 C. fresh broccoli florets, blanched*
1/4 C. slivered red onion
3/4 C. salted cashew halves, coarsely chopped
3/4 C. dried cranberries
–
In small bowl whisk mayonnaise & vinegar.
In large bowl combine remaining ingredients;
toss with mayo mixture utnil evenly coated.
Cover & chill at least 1 hour before serving.
Serves 6

*To Blanche:
Place cauliflower & broccoli florets in a pot
of boiling water – simmer 1 minute; drain
immediately. Place them in a bowl of ice
water to stop cooking process. Drain well.

NOTE: if you’re short on time: you can start
with frozen cauliflower & broccoli – thaw
first then drain before using.

(recipe: mrfood.com)
————————-
Perfect Egg Salad

6 hard-boiled eggs, peeled
1/2 C. chopped celery
1/4 C. chopped onion (optional)
2 tsp. prepared yellow mustard
1/4 C. mayonnaise
1/4 tsp. salt
1/8 tsp. black pepper
–
In a medium bowl chop or mash
eggs to desired consistency, using
a fork. Mix in remaining ingredients
& stir until well combined. Serve
immediately or refrigerate until
ready to serve.
Serves 4

NOTE: You can add other ingredients:
chopped olives
sliced mushrooms
chopped red or green bell peppers
crushed potato chips
canned French fried onions
tuna fish
cooked pasta
paprika

(recipe: mrfood.com)
————————–
“German” Coleslaw

8 C. shredded or chopped cabbage
(1 medium sized head)
2 C. grated or chopped carrots (about
4 carrots)
1/2 C. finely chopped red onion
1/4 C. bacon bits
1/2 C. corn or vegetable oil
1/2 C. white vinegar
1/3 C. sugar
1 1/2 tsp. salt
–
In large bowl place cabbage, carrots,
onion & bacon bits. In small bowl
combine remaining ingredients &
pour over cabbage mixture – mix
well. & serve chilled.
Serves 8

(recipe: mrfood.com)
—————————-

Crockpot BBQ Ribs

4-5 lb. country-style pork ribs,
cut into pieces to fit crockpot
1 (18 oz) bottle your favorite
BBQ sauce
1 onion, chopped
=
Place all ingredients in crockpot.
Cover & cook on Low 6-8 hours until
meat starts to fall off bones. Serves 4-6

(recipe: food.com)
—————————–

Crockpot Garden Vegetable Soup

2 small yellow squash, sliced
1 medium zucchini, cut into chunks
1/4 medium head cabbage, sliced
1 (10.75 oz) can French onion soup
1 (15 oz) can diced tomatoes, undrained
1 (32 oz) can tomato juice
1 oz. pkt. brown gravy mix
1 oz. pkt. Ranch dip mix
2 lb. ground beef, browned/drained
—
Place squash & zucchini pieces in bottom
of crockpot. Top with dry brown gravy mix &
Ranch dip mix. Add remaining ingredients
& stir until well combined. Cover & cook on
Low 8-10 hours (or High 4-5 hours). It is
done when veggies reach desired tenderness.
Serves 8

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

Watermelon “Fries” & Cream Cheese
Marshmallow Dip

1/2 watermelon – rind removed;
cut into long fry-like shapes
zest of 1 lime

Dip:
4 oz. cream cheese, room temp.
3 oz. Marshmallow creme
(Kraft sells it in a jar: “Jet-Puffed
Marshmallow Creme)
=
In a bowl combine cream cheese &
marshmallow creme (you can use an
elec. mixer to make it smooth). Cover
& refrigerate until ready to serve.
On a platter scatter the ‘fries’ & sprinkle
with lime zest. Serve ‘fries’ with cream
cheese dip.

(recipe: facebook)
=====================

Apologies for not posting more often – it’s
now less than 2 weeks to my surgery and
I’m trying to ‘tie up loose ends’ with life
in general. I started another simple baby
blanket, took photos of the first baby
donations for the Detroit Vet’s Hospital
baby shower donations. The pick up
is this coming Tuesday – a VERY hectic
but fun event for our group. I try my best
to take pictures of all the items so that
those knit group members who can’t be
there that evening will be able to see all
the wonderful created items. I’m always
SO very proud of my ladies for their
generosity in participating in this event.
All of our items are given to women in the
military who are expecting or have recently
had a baby – we think that’s a worthy cause
and are proud to do our part.

My headbands

My blankets

I’ve been babysitting a bit more; I’m learning
that sitting for long periods of time really
irritates my bad hip – am SO ready to be over
this pain and done with the surgery. I don’t like
to complain or make any (pain induced) noises
so it’s hard for me to not draw attention to
myself with this – enough said.

Hope you are all well and in good health.
Enjoy this lovely summer weather while
you can – colder temperatures are coming
very soon (I love summer and am sad when
it starts getting cooler).

Hugs;

Pammie

 

Happy Wet/Gloomy Sunday!

Looking at our local weather forecast, we’re in for 4 days of gloomy/wet weather; today it’s 56 degrees F. – not very warm. Yesterday was very nice – lots of sun; husband mowed the lawn. Don’t know about you, but I function MUCH better if there’s SUN – it just gives me energy and the  will to DO things (especially with this ‘stay at home’ thing going on).

Finished crocheting the squares for another baby blanket; sewed them together earlier. Now all that’s left is crocheting a border and it’s done. Sometimes I really need an EASY project to off-set other knitting work. I’m still working on two knit blankets; don’t know why but sometimes I get it in my head that I NEED to knit more challenging patterns, hence the two blankets that are not finished yet. One is about 3/4ths done, the other is a long way from it!

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

No-Bake Scotcheroos (cookies)

1 C. light corn syrup
1 C. granulated sugar
1 C. (creamy or chunky) peanut butter
6 C. crispy rice cereal (or Special K cereal)
1 C. semi-sweet chocolate chips
1 C. butterscotch chips
–
Grease or spray a 9 X 13″ baking dish.
In large saucepan over medium heat, cook
corn syrup & sugar just until it comes to
a boil, stirring occasionally. Remove from
heat; stir in peanut butter; stir until blended.
Add cereal, stir until evenly coated & pour
into prepared pan – pat into place.*
In small saucepan over Low heat (or on
medium heat in microwave) melt chocolate &
butterscotch chips, stirring until melted. Spread
evenly over cereal. Cool at least 30 minutes
until firm. (can refrigerate to speed up process).
Cut into bars.

*Post suggested spraying the back of a metal
spatula then pressing down on the cereal to
make it firm.

(recipe: thebetterbaker.blogspot.com)
—————————

Ham, Cheese & Tomato Quiche

1 (9 inch) uncooked frozen pie crust
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium sized tomato,
chopped
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
–
Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times with a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth – pour over
ingredients in shell. Bake 50-55
minutes.

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

Stuffed Pepper Soup
(stove or crockpot )

1 1/2 – 2 lb. lean ground beef
3 large green peppers, seeded/
chopped
1 large onion, chopped
4 oz. fresh button mushrooms,
cleaned/chopped
1 (32 oz) carton beef broth
2 (10 3/4 oz, ea) cans tomato soup,
undiluted
1 (28 oz) can petite diced tomatoes,
undrained
4 shakes Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. black pepper
=
1 1/2 C. cooked rice
–
In large soup pot brown/crumble beef
with green peppers, onion & mushrooms
until beef is no longer pink; drain. Stir in
broth, tomato soup, tomatoes & Worc.
sauce – bring to boil. Cover & reduce heat
to simmer at least 30 minutes, stirring
occasionally. Add Ital. seasoning, pepper &
rice – heat through. Serves 10-12

NOTE: This can be made in a crockpot:
After browning meat, peppers, mushrooms
& onions; drain then transfer to crockpot
along with broth, soup, tomatoes, Wors.
sauce, Ital. seasoning & pepper. Cover &
cook on Low 4-6 hours (or High 2-3 hours).
About 30 minutes before serving, add cooked
rice so that it has enough time to heat through.

This recipe can also be FROZEN! Store in
airtight freezer-safe ziplock bag or freeable
container. Allow to thaw overnight in fridge
before reheating on stovetop or microwave.

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

Pork Chop Supreme

4 boneless pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/4 C. milk
salt/pepper, to taste
–
Preheat oven 350 degrees F.
Spray medium-sized casserole
dish with nonstick cooking spray.
Brown chops in a skillet in 1/4 C. oil;
drain. Slice potatoes into prepared
dish in even layer. Place chops on top.
In a small bowl combine dry soup mix,
cream of mush. soup & milk – stir well &
pour over top of chops. Bake 1 hour.

(recipe: 07recipes.com)
———————–
Teriyaki Chicken Casserole

3/4 C. soy sauce
1/2 C. water
1/4 C. brown sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
2 T. cornstarch + 2 T. water
2 small boneless, skinless
chicken breasts
1 (12 oz) bag stir-fry vegetables
–
3 C. cooked brown or white rice
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
saucepan combine soy sauce,
1/2 C. water, brown sugar, ginger &
garlic. Cover & bring to boil over medium
heat. Remove lid & cook 1 minute
once boiling. In small dish stir
cornstarch & water until smooth.
Once sauce in saucepan is boiling,
add cornstarch mixture & stir to
combine. Cook until sauce starts to
thicken then remove from heat.
Place chicken breasts in prepared
dish. Pour 1 C. sauce on top.
Bake 35 minutes until cooked through.
Remove from oven & shred chicken
into a dish using 2 forks.
Steam or cook stir-fry veggies according
to pkg. directions.
Add cooked veggies & rice to dish with
chicken. Add most of remaining sauce,
reserving a bit to drizzle over top when
serving. Gently toss everything together
in dish until combined. Return to oven
& cook 15 minutes. Remove from oven
& let stand 5 minutes before serving.
Drizzle each serving with remaining
sauce.

(recipe: allrecipes.com)
——————————–
Sloppy Joe Casserole

1 1/2 lb. ground beef, cooked; drained.
1 (15.5 oz) can sloppy joe sauce
2 c. shredded Cheddar cheese
2 C. Bisquick baking mix
2 large eggs, lightly beaten
1 C. milk
1 T. sesame seeds (optional)
–
Preheat oven 400 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet brown beef over
medium heat; drain & stir in  sloppy
joe sauce. Pour into prepared dish &
sprinkle top with cheese.
In large bowl combine Bisquick mix,
eggs & milk just until blended – pour
over cheese & sprinkle with sesame
seeds. Bake 25 minutes until golden
brown. Serves 8

(recipe: tasteofhome.com)
——————–

Crockpot Turtle Brownies

1 (18.5 oz) box brownie mix PREPARED
(but not baked)
1 (10.5 oz) bag mini marshmallows
1 (11 oz) bag caramels, unwrapped &
cut in half
1 C. chopped pecans
=
Spray insides of crockpot with
nonstick cooking spray.
Mix marshmallows & caramel halves
to brownie batter – stir until all
ingredients are mixed throughout
the entire batter.
Spoon batter into crockpot &
spread evenly across bottom.
Cover & cook on Low 4-6 hours.
Serves 10-12

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

Boston Cream Bundt Cake

1 box yellow cake mix
3 eggs
1 C. water
1/2 C. cooking oil
2 C. chocolate chips
1/2 C. heavy cream
2 (3.5 oz, ea) vanilla pudding
snack cups
8 tsp. whipping cream
8 marashino cherries
—
Preheat oven 350 degrees F.
Spray & flour a Bundt cake pan.
In large bowl using elec. mixer,
mix dry cake mix, eggs, water &
oil until well blended (about 1
minute on Low) – pour into prepared
pan. Bake 25-35 minutes. NOTE:
When top of cake starts to firm up,
insert a toothpick in middle of cake;
as soon as it comes out clean, remove
cake (be sure not to over cook or it
will be dry). Remove from oven & let
cool at least 10 minutes.
=
When cake is baking, add choc. chips
to a large microwaveable bowl &
microwave 1 minute – stir until chips
are evenly melted – continue in 15-
second increments until all chips are
completely melted & smooth. Add
heavy cream to choc. & stir. (IF cream
is cold, you will need to re-heat the
choc. with the cream to melt it again-
microwave in 15-second increments,
stirring in between until chocolate is
smooth & creamy.
=
When cake is cooled & still in pan, poke
holes close together along the middle of
the cake forming a circle. Fill a piping bag
(or a ziplock sandwich bag with bottom
corner snipped to make a piping bag)
with vanilla pudding. Squeeze pudding
into poked holes in cake until full.
Loosen edges of cake from pan using a
small spatula. Place a serving plate on top
of bundt pan, invert cake with plate,
so that cake is now on the plate – out of
the pan. Pour the melted choc. chips
mixture over top of cake so that it drips
down the sides & middle evenly. (Make
sure cake has cooled or chocolate may
melt & become too thin).
Add 8 dollops of whipped cream to top of
cake, spacing evenly apart (going from top
to bottom, side to side, helps space them).
Blot maraschino cherries with a paper towel
then place them on top of each dollop of
whipped cream. Serves 8-12

(recipe: mightymrs.com)

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

I don’t know about your state and the restrictions with
the virus – here in Michigan there have been a few
changes to the ‘stay at home’ order. Outside
construction can resume and golf courses are now
open – 1 person/family per cart. My oldest son &
family were very happy to get out yesterday (when it
was nice & sunny) and take advantage of that. We
still have the ‘must wear a face mask’ in any store;
no eating IN at any restaurants yet, no hair cut places
open. I’m really missing our friends at church; can’t
imagine what church will be like when this is all over.
I’ve chatted with several friends about this; also
saw an article in our local paper recently about some
Catholic churches which will be opening. No hymnal
usage, only sing a few familiar hymns, no choir, no
passing the offering plate (will have a ‘donation box’
somewhere for that), no hand-shaking/hugging, etc.,
social distancing rules (stay 6 feet apart in the pews,
families together, NO childrens nurseries, childrens
church, etc. It will CERTAINLY BE STRANGE! One of
my friends from choir noted that our church is mostly
older people (that’s true) and probably most of them
will NOT be returning once the church opens again,
just simply due to fear. She mentioned one of our
pastors saying we might have to go to two services,
because our church would probably not hold everyone
if we had to do the 6 feet distancing – we’ll see.
These are scary times we’re living in – there is NO MORE
NORMAL as we were used to.

Hope you are all coping with these changes and are
able to stay safe & healthy. Keep your chin up – there
WILL be an end to this – eventually!

Hugs;

Pammie

Happy Wednesday!

It’s a lovely Spring day out – sunny 50 degrees F. (High expected of 61). Just got done with a Zoom Knit Library group (10 a.m. – 12 p.m.) – I’m so glad one of our ladies started that – it’s so nice to just knit & chat with friends! My husband hears us chatting and is amazed at the various suggestions/tips, etc. we come up with. One lady was having trouble with a pretty complicated shawl pattern and other ladies chimed in with suggestions – great! I’m almost done with the variegated baby blanket; still have lots of work on the terry-like fuzzy chevron blanket. (I’ve done that pattern before but can only do about 8 rows before I need to stop – lots of counting stitches/rows.

Hope all of you are having a great day! I’ve been (like usual) collecting more recipes to share:

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

Old Fashioned Butter Cake

3 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 C. butter
2 C. granulated sugar
4 eggs
1 C. buttermilk or cream*
2 tsp. vanilla
–
Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking
or Bundt pan. Sift flour, baking
powder, baking soda & salt
together. Cream butter, sugar,
mix in eggs (one at a time),
and vanilla. Blend in buttermilk
alternately with flour mixture into
creamed mixture. Pour into
prepared pan. Bake 1 hour. Remove
from oven & let cool completely.
Frost with:

Butter Cream Frosting:
1 C. butter, softened
1/2 c. milk or cream
2 tsp. vanilla
5 C. powdered sugar
–
Cream butter & vanilla until smooth.
Add sugar, alternating with milk, a
little at a time; blend until desired
consistency is reached. Frost cake.

Variation:
Use 1/2 C. butter & 1/2 C. shortening
in place of the 1 C. butter
–
*If you don’t have buttermilk:
Pour 1 T. vinegar or lemon juice in
a 2-cup measuring cup. Pour in
enough milk to reach the 1 Cup
mark. Stir & let set 5 minutes –
now you have buttermilk!

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

Chicken Tortilla Chip Casserole

4-5 C. cooked, chopped chicken
1 C. green onion, chopped (or regular
onion)
1 C. green pepper, chopped
2 T. oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of celery soup,
undiluted
1 (10.5 oz) can cream of chicken soup,
undiluted
1 (4 oz) can green chilies, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cumin
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style cheese
(or cheese of your choice)
—
NOTE: you can add some cayenne
or hot sauce to casserole before, or
after baking

Optional toppings:
sour cream
chopped tomatoes
sliced olives
=====
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In a large skillet cook green pepper &
onion in oil. Add tomatoes, both soups,
green chilies, chili powder, garlic powder,
pepper/salt & cumin – mix well & simmer
about 10 minutes.
Place a layer of crushed tortilla chips in
prepared dish. Add a layer of chicken &
cover with half soup mixture. Sprinkle
1 C. shredded cheese then add another
layer of chips, chicken & rest of soup
mixture. Bake 20-25 minutes. Remove
& add remaining 1 C. cheese – return
to oven about 5 minutes, enough to
melt cheese on top. Serves 10-12

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

Crockpot Meatloaf & Veggies

2 T. olive oil, divided
1 onion, finely diced
2 tsp. garlic, minced
2 1/2 lb. lean ground beef
1 tsp. fresh thyme leaves, minced
1 1/4 tsp. kosher salt (plus more, to
taste)
1/2 tsp black pepper ( plus more, to
taste)
1/4 C. beef broth
2 T. Worcestershire sauce
2 eggs
3/4 C. breadcrumbs
3/4 C. ketchup, divided
2 T. fresh parsley, chopped
1 lb. small potatoes, halved
1 lb. carrots, peeled/halved,
cut into 1-inch pieces
–
Spray insides of crockpot with
nonstick cooking spray.
In small pan on stovetop heat 1 T.
olive oil; add onion & cook 4-5 minutes
or until softened. Add garlic & cook 30
seconds more. Place garlic/onion in
large bowl with ground beef, thyme, salt/
pepper, broth, Worc. sauce, eggs &
breadcrumbs -stir well to combine.
Drizzle remaining olive oil over carrots &
potatoes – toss to coat; season with salt/
pepper, to taste. Form beef mixture into
a loaf & place in crockpot. Arrange
veggies around meat. Brush top with
half the ketchup.
Cover & cook on Low 6 hours.
Brush remaining ketchup over cooked
meatloaf; sprinkle with parsley then
slice & serve. Serves 8

NOTE: if you don’t have time to cook
the onions & garlic, you can add them
raw to ground beef mixture

(recipe: dinneratthezoo.com)
———————–

Broccoli, Cheese & Potato Soup

2 (14.5 oz) cans chicken broth
2-3 large carrots, peeled, diced
4 medium potatoes, peeled, cubed
into small pieces
1 tsp. onion powder
2 small heads broccoli, washed/diced
small
3 T. butter
1/2 C. flour
3 1/2 – 4 C. milk
4 C. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. garlic pepper
6 slices bacon, cooked crisp/chopped
=
In large pot combine broth, carrots,
potatoes & onion powder – bring to boil.
Cover & simmer 10 minutes. Add broccoli;
cover & simmer another 10 minutes.
While simmering:
In large saucepan melt butter. Whisk
in flour – cook 1 minutes until golden
brown. Whisk in milk & cook 5 minutes
until sauce thickens. Add cheese & stir
until melted; add salt & garlic pepper.
Pour cheese sauce into pot with veggies
& stir until well combined. Add more milk
for a thinner consistency, if desired. Adjust
salt/pepper if needed. Top with bacon
pieces when serving.

(recipe: FB Social Distance Dishes)
————————————-
Frito Pie

1 lb. ground beef
1 medium onion, chopped
2 (15 oz, ea) cans Ranch style beans
(pinto beans in seasoned tomato sauce)
1 (9 1/4 oz) pkg. Frito Corn chips
2 (10 oz. ea) cans enchilada sauce
2 C. shredded Cheddar cheese
thinly sliced green onions (optional)
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium heat cook beef &
onions; drain & stir in beans – heat
through. Reserve 1 C. corn chips for
topping. Place remaining corn chips in
bottom of prepared dish & layer with
meat mixture, enchilada sauce &
cheese. Top with reserved chips.
Bake, uncovered, 15-20 minutes until
cheese is melted. Sprinkle with sliced
green onions, if desired. Serves 6

(recipe: tasteofhome.com)
————————

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder
–
Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

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

Gran’s Apple Cake

1 2/3 C. sugar
2 large eggs
1/2 c. unsweetened applesauce
2 T. canola oil
2 C. flour
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
6 C. peeled/chopped tart apples
1/2 C. chopped pecans

Frosting:
4 oz. cream cheese, softened
2 T. butter, softened
1 tsp. vanilla
1 C. powdered sugar
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl beat sugar, eggs,
applesauce, oil & vanilla until blended. In
another bowl whisk flour, baking soda,
cinnamon & salt; gradually beat into
sugar mixture – fold in apples & nuts.
Transfer mixture to prepared pan &
bake 35-40 minutes until top is golden
brown & a toothpick inserted into center
comes out clean. Cool completely in pan
on wire rack
–
In small bowl beat cream cheese, butter &
vanilla until smooth. Gradually beat in
powdered sugar (mixture will be soft) &
spread over cake. Refrigerate leftovers.
Makes 18 servings

(recipe: tasteofhome.com)

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

I had a very nice Mother’s Day – my oldest son’s
girlfriend had to work all day but dropped off
dinner for my husband & I:  Crab Cakes, Prime Rib,
Mashed Potatoes, Mac & Cheese (with Gruyere
cheese!), creamed spinach – what a feast! (She works
at J. Alexander’s – a kind of up-scale steak house –
they’ve gone to take out only; the food is excellent!)
There was enough for at least 2 dinners (we still have
enough prime rib for dinner tonight; am going to make
baked potatoes & add a salad – VOILA! One more
dinner! I’m anxious to make Nachos as I bought the
ingredients last week (when we did a pick-up grocery
order with Meijers). That’s ONE thing you can’t say
we’ve missed: LOTS OF FOOD! I’m working my best
at not over-eating (which is so easy to do these days!).

Have things changed any in your areas? Our ‘Stay at
Home/Stay Safe’ thing has been lifted a tiny bit: now
the golf courses are open and (according to one of
my knit ladies) they are going to allow golf carts as
of next week but only ONE PERSON PER CART. Not
much else that I’ve noticed (that I would use or need)
has changed/opened. I heard today that schools in
my area (only doing on-line) are going to be done
June 10th. I email my cousin in Iowa every Sunday &
he said their Governor opened TATOO PARLORS!
What a weird thing! (and those are counted as
ESSENTIAL???)  Lots of people here are getting
VERY anxious for barber shops to open (guess that’s
one area where I’m lucky to have long hair I trim
myself) although my husband’s getting a bit ‘shaggy’!

Stay safe – try to keep healthy!

Hugs;

Pammie

and we continue on . . .

This past week has found our local temperatures in the mid 50’s, sunny with slight breezes. Today it’s 40 degrees F. and light SNOW! Who KNEW??? (I will say, it was almost dandruff-like – you really had to look to see it, then it went away). It’s supposed to rain & snow/possibly freeze tonight . . . in MAY! Weird . . . but then it’s Michigan!

My husband & I were able to go pick up our groceries from Meijer today – I was VERY happy with the entire arrangement. The lady who was fulfilling my order called to verify a possible substitution then told me she was almost done – we could pick them up very soon. (That’s 1 1/2 hours EARLY! YAY!)  THIS TIME everything I ordered was THERE! I was totally surprised – with the past two orders at Kroger there were unexpected substitutes (like diet Mount Dew instead of regular) – yes, it’s probably a small thing but when you’ve already PAID for them, get them home THEN find out it’s not what you want – you get it. I’m still learning about this ‘order on line/pick up at store’ thing: there is a spot for “NOTES” where you can say NO substitutes, or list something specific. This order will get us through the next 2 weeks. Yesterday our Governor extended the Stay at Home order until the end of May – sigh. I SO miss seeing friends/family/church family, etc. She also announced she’s closing all public pools for the ENTIRE summer – sigh. I can just imagine what Moms with kids are thinking. Oldest son just got notice that he’s probably not going back to work until the beginning of JULY! (owner is bringing back staff a week early to set up). He’s been off work now since about the first week in March (thank heavens for unemployment).

Not much else new – been getting some really great sounding recipes, so here ya go!

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

Double Chocolate Muffins

2 1/2 C. flour
1 C. sugar
1/2 C. dark cocoa powder
1 T. baking powder
2 tsp. instant coffee
1/2 tsp. salt
1 C. milk (whole)
2 large eggs
8 T. melted butter, cooled
1 tsp. vanilla
1 C. fresh raspberries
1/2 C. dark chocolate chips
–
Preheat oven 400 degrees F.
Spray muffin cups with nonstick
cooking spray (or use paper liners)
In large bowl combine dry ingredients.
In another bowl mix milk, eggs, cooled
butter & vanilla; add wet ingredients
to dry & mix until fully combined.
Fold in raspberries & choc. chips.
Pour mixture into muffin cups.
Bake 25-30 minutes
Makes 12

(recipe: Heart of my Home)
——————————

Crockpot Sausage & Potatoes

1 1/2 lb. smoked pork sausage, sliced
1 large onion, sliced
2 1/2 lb. medium russet potatoes, peeled/
chopped
1 (10 oz) can cream of mushroom soup
3/4 tsp. creole seasoning
–
Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Place all ingredients in crockpot & stir.
Cover & cook on Low 7-8 hours.

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

Tuscan Chicken Lasagna

6 boneless skinless chicken breasts
1 T. oil
1 tsp. salt
1/2 tsp. black pepper
1 tsp. paprika
2 cloves garlic, minced
1 T. Italian seasoning
–
2 tsp. oil
1 onion, diced
2 C. sliced fresh mushrooms
1/4 C. sun dried tomatoes, chopped
1/4 C. butter
1/4 C. flour
1 C. chicken stock
2 C. milk
1 C. cooked spinach
1/2 C. Gruyere cheese
1/2 C. grated Parmesan cheese
salt & black pepper, to taste
6 large fresh lasagna noodles

Preheat oven 350 degrees F.

Place chicken breasts in a shallow
pan & mix with oil, salt/pepper,
paprika, minced garlic &
Ital. seasoning. Heat a large
heavy skillet & sear on both sides until
golden on both sides & fully cooked;
remove to a pan. Shred cooked/
cooled chicken using 2 forks. Heat oil in skillet on
medium heat, add diced onion, sliced mush
rooms; saute until browned a bit. Add sun dried
tomatoes & garlic; stir & heat – move ingredients
to sides of skillet. Add 1/4 C. butter &
melt. Add 1/4 C. flour & mix into melted
butter – cook 1 minute; stir into other ingredients in
skillet. Add chicken stock & milk; stir to coat –
bring to boiling & let thicken slightly. Add spinach;
stir then add Gruyere cheese &
Parmesan – stir & mix until cheese melts.
Salt & black pepper – to taste.
In a 9 X 13″ (or larger) casserole dish
arrange a ladle of sauce on bottom &
top with a layer of lasagna noodles. Spread
more sauce; top with shredded chicken &
sliced Mozzarella cheese. Repeat with remaining
mix & noodles, finishing with a layer of chicken,
sauce & cheese. Cover with parchment paper &
foil. Bake 20 minutes until bubbling. Remove
cover & place under broiler until top is golden
brown. Serves 10-12

(recipe: twistedfood.co.uk)
——————————-
Easy Baked Burrito Casserole

1 lb. ground beef
1 small onion, chopped
1 pkt. taco seasoning mix (dry)
1 can refried beans
1 can cream of mushroom soup,
undiluted
1/2 C. sour cream
1 pkg. large flour tortillas
2 1/2 C. shredded Mexican-blend cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a large skillet cook gr beef & onion
until beef is no longer pink; drain.
Add taco seasoning & refried beans; heat
through. In separate bowl blend soup with
sour cream – spread half this mixture on
bottom of prepared dish. Add a layer of
3 flour tortillas to top of soup (you will
need to cut or tear tortillas  & overlap
them).
Spread a layer of gr. beef mixture on
top & top with about 1 C. cheese –
repeat layers & end topped with
remaining cheese. Bake about 20
minutes until cheese melts.

(recipe: americanfoodtimes.com)
——————————

Crockpot Mexican Black Beans & Rice

1 or 2 (14 oz, ea) cans black beans, drained/
rinsed
3/4 C. brown rice
1 1/2 C. water
3/4 C. salsa (plus more, if needed)
1 bay leaf
1 tsp. cumin
1 tsp. garlic salt
salt/black pepper, to taste
lime juice
–
Place beans, rice, water, salsa, bay leaf,
cumin & garlic salt in crockpot. Cover &
cook on Low 3-5 hours. Add salt/pepper
to taste & lime juice, to taste. Add in
extra salsa, if needed. Serves 4

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

Crockpot Hamburger Soup

1 lb. ground beef
1 onion, diced
3 stalks celery, sliced
1 (28 oz) can diced tomatoes
1 (46 oz) can vegetable juice
3 potatoes, peeled/diced
1 (16 oz) can kidney beans, drained/
rinsed
4 cubes beef bouillon
1/4 tsp. garlic powder
1/4 tsp. garlic salt
salt/pepper, to taste
–
In large skillet over medium heat,
cook meat, onion & celery; drain
& place in crockpot. Add rest of
ingredients & stir well. Cover &
cook on Low 8-10 hours (or
High 4-6 hours), stirring occasionally,
until potatoes are tender.
Serves 8

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

No-Bake Goldie Bars

1 C. butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/2 C. creamy peanut butter, divided
1 (12 oz) pkg. semi-sweet chocolate chips
–
Line a 9 X 13″ baking dish with waxed paper.
In medium bowl mix butter, gr. cracker crumbs,
powdered sugar & 1 C. peanut butter – press
mixture into bottom of pan – try to get an even
layer. In a microwave-safe bowl melt choc. chips
& stir in 1/2 C. peanut butter until smooth – spread
on prepared crust. Refrigerate at least 2 hours before
cutting into squares. Makes 18-24 bars

(recipe: everydaydishes.com)

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

Hope your day is going well (and no snow!)

Hugs;

Pammie

PS: Watched a ‘free’ movie last night on our cable:
“Confessions of a Shop-a-holic” (2009)- funny, light-
hearted; just what I needed!

Going through the paces – again

If you’re one of my regular readers you’re aware that I’ve been ordering our groceries on-line through Kroger. We’ve done this twice and it worked out rather well except that you have a good 1 week PLUS wait until you can pick them up. I decided this time to try Meijers, instead. Yes, they charge a fee ($4.95) for doing this but I wanted to ‘change things up a bit’, so we’re going that route. Turns out I placed my order yesterday (Monday) and we can pick them up this FRIDAY! Shorter time/wait, so that’s a good thing! I kind of went a bit crazy this time, but I will say: I’m now experienced in doing this and sometimes what you order on-line is not there when you go to pick it up – the store is just OUT of that item, so you don’t get it. This time I’m attempting to PLAN things in advance, ie: figuring out what meals I need to make for the next 2 weeks. (I had this discussion with my oldest son the chef and he said he probably couldn’t do that – he’s used to the ‘day to day’ ordering of foods, and that also goes for his home food buying as well. Well, baring things ‘not in my order’ I’m planning on making Beef Stroganoff, Nachos, homemade pizza, roasted turkey & then turkey pot pie (maybe even turkey noodle soup – we’ll see). There are other items on the list but if I receive what I’ve ordered, we’ll be doing great! We are NOT starving, that’s for sure!

Hope you are all doing well in the grocery/foods/needs department. I’m trying very hard not to let this ‘in home hibernation’ thing get to me. I live in Michigan and our governor has been mentioned on TV many times by the President as well as other governors. I won’t discuss politics but I’ll just say: I (and my family) are REALLY getting tired of this ‘stay at home’ thing. It’s now been since the second week in March since I’ve been in a store or shopping. No, it won’t KILL me to not do that, but I (and my family) really miss the old ‘routines’. I just read an article today in our local paper discussing restaurants, their in-the-future openings and the CHANGES that will occur. One thing that I didn’t think of (that was mentioned) is: there will probably not be any more buffets, self-serve foods, serve yourself beverage machines – that never crossed my mind! This virus will impact all of us at different levels and I’m NOT talking about getting sick from it – just the total change in how we live our lives! One person mentioned it will probably be a very long time before people shake hands again! (I’ll step off my soapbox now)…

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

No-Bake Chocolate Oat Bars

1 C. butter
1/2 C. packed brown sugar
1 tsp. vanilla
3 C. quick-cooking oats
1 C. semisweet chocolate chips
1/2 C. peanut butter
–
Spray or grease a 9 X 9″ square pan
In large saucepan over medium heat,
melt butter. Stir in brown sugar &
vanilla. Mix in oats & cook over LOW
heat 2-3 minutes until ingredients
are well blended. Press half of mixture
into bottom of prepared pan.(reserve
rest for topping).
In a small heavy saucepan melt choc.
chips & peanut butter, stirring
frequently until smooth. Pour
choc. mixture over crust in pan &
spread evenly with a knife or back
of a spoon. Crumble remaining oat
mixture over chocolate layer, pressing
in gently. Cover & refrigerate 2-3
hours (or overnight). Bring to room
temperature before cutting into bars.

(recipe: acidrefluxdiettips.org)
————————–

Breakfast Crescent Pizza

1 (12 oz) tube (Pillsbury) Grands
Big & Buttery crescent rolls
8 oz. pork sausage, cooked
1 C. pepperoni slices
4 eggs
1 (4 oz) can mushroom pieces, drained
1/2 C. chopped green pepper
1/2 C. chopped onion
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. dried Italian seasoning (or oregano)
1 (10 oz) can diced tomatoes with green
chilies, drained
2 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
Brown sausage in skillet; drain.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Roll out
crescent rolls in prepared dish,
pinching seams together & spreading
to fit dish up each end & along sides.
In bowl, whisk eggs, mushroom pieces,
green pepper, onion, salt/pepper, Ital.
seasoning & tomatoes – pour over rolls.
Sprinkle top with cooked sausage.
Add pepperoni slices & Mozz. cheese
on top.
Bake 35-40 minutes. Serves 8-10

NOTE: you can substitute or combine
other meats (like ham, bacon)

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

Delicious Chicken

4 boneless skinless chicken breasts
1 envelope onion soup mix
1 (8 oz) tub sour cream
1 can cream of chicken soup
=
Optional toppings:
cooked/crumbled bacon
chopped chives
=
Preheat oven 350 degrees F.
Trim excess fat from chicken &
place in bottom of a 9 X 13″
baking dish. In a bowl mix
all other ingredients – pour
over chicken. Cover with foil
& bake 1 hour. Uncover & bake
30 minutes. Serves 4

(recipe: forenglishs.com)
———————

Homemade Flour Tortillas

2 C. flour
3/4 tsp. salt
1/2 tsp. baking powder
3 T. shortening
3/4 C. water
–
In a bowl mix flour, salt &
baking powder. Add shortening;
continue mixing with a fork until
mixture resembles coarse crumbs.
Make a well in the center of the
mixture & add the water. Slowly
incorporate the dry & wet ingredients
until dough starts to form. Place
dough on a floured surface & knead
several minutes until dough is smooth.
Cover & let rest 30 minutes
==
Divide dough into quarters then divide
each quarter into thirds for a total of
12 portions. Roll out each portion into
a 6-7 inch circle. Heat a skillet over
medium-high heat. Cook tortillas
about 2 minutes per side until puffed &
lightly browned. Remove to a plate &
cover with a towel to keep warm.
Serve immediately. Makes 12 tortillas

(recipe: momontimeout.com)
—————————–

Spinach & White Bean Soup

2 tsp. olive oil
3 cloves garlic, minced
3 (15 oz, ea) cans cannellini beans,
drained/rinsed; divided
1/4 tsp. black pepper
1 (32 oz) carton vegetable or
chicken broth
4 C. chopped fresh spinach (about
3 oz)
1/4 C. thinly sliced fresh basil
–
shredded Parmesan cheese, optional
–
In large saucepan heat oil over medium
heat. Add garlic; cook & stir until tender,
30-45 seconds. Stir in 2 cans beans, pepper
& broth. Puree mixture using immersion
blender (or puree in a blender) – return to
pan. Stir in remaining beans & bring to
boil. Reduce heat; simmer, covered, 15
minutes, stirring occasionally. Stir in
spinach & basil; cook, uncovered, until
spinach is wilted, 2-4 minutes. If desired,
serve with Parm. cheese. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Peachy BBQ Ribs

1 rack baby back ribs (or you can leave
the rack of ribs whole)
1 1/2 C. bbq sauce of your choice
1 (15.25 oz) can sliced peaches, drained/
diced
1 T. apple cider vinegar
1 T. Dijon mustard
1/2 tsp. garlic powder
–
Rib preparation:
Remove ribs from pkg., pat dry. Remove
silver skin from back of ribs (it’s the curved
side). Use a sharp knife to cut ribs into
individual pieces. Add to crockpot:
bbq sauce, peaches, vinegar, mustard &
garlic powder – stir. Add ribs to sauce & stir
to coat. Cover & cook on Low 6-7 hurs
without opening lid during cooking time.
When cooking is done, remove grease
from the sauce – poster lays a paper towel
over the grease & lifting it off (discard
paper towel). Serves 6

Poster said this recipe goes good with:
mashed potatoes
baked potatoes
steamed rice
cooked noodles

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

Roasted Tomato & Asparagus Tortellini

2 pints grape tomatoes
1 lb. fresh asparagus, bottoms trimmed;
cut into 2 inch pieces
5-6 cloves garlic, chopped
olive oil
salt/pepper
1 (24 oz) pkg. cheese tortellini
1 C. chopped spinach
1 T. lemon juice (fresh)
1 C. Parmesan cheese, grated
–
Preheat oven 400 degrees F.
In a rimmed baking sheet spread
asparagus pieces & tomatoes, evenly.
Sprinkle chopped garlic on top &
drizzle olive oil over top (2-3 T.)
sprinkle with a little salt & pepper.
Using 2 large spoons, toss well, making
sure all veggies have a bit of oil on them.
Roast 20 minutes until asparagus is
fork-tender. (WHEN veggies are half-
done) place a large pot of water on
stove & bring to boil – salt generously &
add tortellini. Cook about 5 minutes;
pour into colander & run a bit of warm
water on top (you want tortellini to stay
quite warm – don’t use cold water).
Pour cooked tortellini in a large bowl & add
1 C. chopped spinach. Carefully pour
roasted veggies (& their juices) into bowl;
add a little more salt/pepper on top.
Squeeze 1 T. lemon juice over & add
grated Parm. cheese – toss & serve.
Serves 6-7

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

Grilled Cheese/Tomato Soup Bake

3 oz. cream cheese
1 1/2 tsp. dried basil, divided
12 slices Italian/sourdough or rye
bread (1/2 inch thick)
6 slices mozzarella cheese
6 T. butter, softened
1/2 C. tomato paste
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1 3/4 C. milk
2 large eggs
1 C. shredded Italian cheese blend
or mozzarella cheese
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In small bowl mix cream cheese &
1 tsp. basil until blended; spread
onto 6 slices bread. Top with
mozzarella cheese & remaining
bread. Spread outsides of sandwiches
with butter & arrange in prepared dish.
In small saucepan combine tomato paste,
garlic, salt/pepper & remaining basil.
Cook & stir over medium heat 1 minute.
Gradually whisk in milk & bring to boil.
Reduce heat; simmer, uncovered,
4-5 minutes until thickened, stirring
frequently. Remove from heat. In a
large bowl whisk eggs; gradually whisk in
1/3 milk mixture. Stir in remaining milk
mixture & pour over sandwiches – sprinkle
tops with Italian cheese blend. Bake,
uncovered, 25-30 minutes until golden
brown & cheese is melted. Let stand
10 minutes before serving. Serves 6

(recipe: tasteofhome.com)
————————–

Homemade Brownie Mix

1 C. sugar
1/2 C. flour
1/3 C. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
=======
Mix up & put in ziplock bag.
Write on bag:
Add: 2 eggs
1/2 C. vegetable oil
1 tsp. vanilla
=============
To prepare:
Preheat oven 350 degrees F.
Mix all ingredients & pour into a
pan. Bake 20-25 minutes

Note: I’m guessing it would be an
8 X 8″ baking pan sprayed with
nonstick cooking spray (no pan size
was indicated)

(recipe: DM recipes/Facebook)
—————————

Apple Pie Bread Pudding

8 C. bread, cubed
3 medium apples, peeled/cored/
chopped
4 eggs
1 C. vanilla yogurt
1 C. milk
2 tsp. cinnamon, divided
1/2 tsp. nutmeg
1/2 C. sugar + 2 T.
1/2 C. raisins

Sauce:
1 C. unsalted butter
1 C. heavy cream
1 C. brown sugar
=
vanilla ice cream
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl whisk yogurt, milk, eggs,
1 tsp. cinnamon, nutmeg & 1/2 C. sugar.
Stir in apples, raisins then gently fold
in bread cubes & pour into prepared pan.
In small bowl combine 2 T. sugar & 1 tsp.
cinnamon – sprinkle on top of pudding.
Bake 30-40 minutes until puffed & golden
brown.
While pudding is baking prepare sauce:

Sauce:
In heavy saucepan over medium-low heat
stir butter, heavy cream & brown sugar –
bring to boil. Reduce heat to Low; simmer
about 5 minutes until sauce thickens. Pour
over bread pudding to serve. Serve with
vanilla ice cream.

NOTE: If you can, leave bread cubes out for
a few hours so they dry out (If not, place them
on a baking sheet & bake 350 degrees F. 10-15
minutes until they are dry but not toasted.

Can be made the night before & baked for
breakfast. Poster says it actually gets better
if it sits overnight.

(recipe: wabany.com)

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

Hope you’re having a good week so far;

Hugs;

Pammie

It’s a GORGEOUS DAY out there!

Just came in from knitting at my picnic table in 71 degrees – sunny, birds chirping, a mourning dove cooing, a goose flying over (honking) and a bunny about 7 feet from me (he & I kept company the entire time I was out there). SOooooooo nice to be relaxing in the sun!

Not much new here but I wanted to share more recipes, so here ya go!

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

Pineapple Coconut Loaf Cake

1 stick butter, softened
1 C. sugar
3 eggs
1 tsp. almond extract (could use
vanilla)
2 C. flour
1 tsp. baking powder
1/4 C. milk
1 (20 oz) can crushed pineapple,
drain (save 1/4 C. juice)
1 C. shredded or flaked coconut
=
Glaze:
2/3 C. powdered sugar
3 T. pineapple juice
1 tsp. vanilla (optional)
–
In a bowl whisk glaze ingredients &
drizzle over cooled cake.
=
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl using elec. mixer,
beat butter, sugar, eggs & extract
until smooth. In another bowl
whisk flour & baking powder; add
to butter mixture along with milk &
drained pineapple – fold in coconut.
Place batter in prepared pan &
bake 60-65 minutes until center
tests done. Cool 10 minutes then
remove from pan. Drizzle glaze
over cake & serve. Makes 1 loaf.

(Optional toppings besides glaze:)
toasted coconut
toasted nuts
powdered sugar

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

Crockpot Bacon/Mushroom/Egg
Casserole

1/4 C. butter, melted
8 oz. fresh mushrooms
1/4 C. white onion, chopped
1/2 C. peppers of your choice (poster
used Poblano & Anaheim)
10 eggs, beaten
1 1/4 C. heavy cream
1 C. shredded mozzarella cheese
1 T. minced garlic
1 T. cumin
salt/pepper, to taste
6 slices bacon, cooked crisp/crumbled
10 slices Havarti cheese, divided
=
In a skillet saute mushrooms, onions
& peppers with 1/4 C. butter – cool.
(If preparing in a browning crockpot
you don’t need to grease the crockpot).

In a bowl mix beaten eggs, heavy
cream, cumin, salt/pepper, garlic,
crumbled bacon, mozz. cheese &
2 slices Havarti cheese(crumbled).

(If using a traditional crockpot; coat
insides with butter. If using a browning
crockpot, it will already be buttered
from the saute step).
Stir mushroom mixture into egg mixture &
pour into crockpot. Cover & cook on High
45 minutes – 3 hours, until eggs are set.
(cooking times vary greatly depending on
how hot your crockpot cooks).
Cover eggs with Havarti cheese & cook
5 minutes more to melt cheese.
Serves 8-10

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

BLT Macaroni Salad

2 C. elbow macaroni, boiled
to al dente (about 8 minutes);
drained & rinsed in cold water
until chilled.
1 1/4 C. mayonnaise
5 tsp. white vinegar
1 1/4 C. celery diced
1 large tomato, diced
5 green onions, finely chopped
1/2 C. shredded Cheddar cheese
1/4 tsp. salt
1/8 tsp. black pepper
1 (16 oz) pkg. bacon, cooked/
crumbled
=
Place cooked/cooled macaroni in
large salad bowl. In another bowl
mix mayo, vinegar, celery, tomato,
green onions, Ched. cheese, salt/
black pepper. – stir into cooked/
cooled macaroni until thoroughly
combined. Cover & chill at least
2 hours. Mix cooked/crumbled
bacon into salad & serve.
Serves 12

(recipe; acidrefluxdiettips.org)
————————–
Hamburger Soup

1 lb. lean ground beef
1 C. chopped carrots
1 C. chopped celery
1 C. chopped onion
6 cubes beef bouillon
5 C. water
1 (8 oz) can tomato sauce
1 (16 oz) can diced tomatoes
1 tsp. salt
1 (10 oz) pkg. frozen whole
kernel corn
1 tsp. dried basil
3 T. ketchup
=
In medium skillet brown hamburger
over medium heat; drain.  In large
stockpot combine beef, carrots,
celery, onions, bouillon, water,
tomato sauce, chopped tomatoes,
salt, corn, basil & ketchup – bring
to boil. Reduce heat; simmer at least
1 1/2 hours.

(recipe: acidrefluxdiettips.org)

---

No-crust Pizza

Crust:
1 (8 oz) pkg. cream cheese, room
temp.
2 eggs
1/4 tsp. black pepper
1 tsp. garlic powder
1/4 C. grated Parmesan cheese

Topping:
1/2 C. pizza sauce
1 1/2 C. shredded Mozzarella cheese
—
Other toppings:
pepperoni
cooked/chopped ham
cooked, crumbled sausage
sliced mushrooms
chopped green peppers
garlic powder
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Using elec. mixer, in large bowl
combine cream cheese, eggs, pepper,
garlic powder & Parm. cheese until
combined – spread in prepared pan.
Bake 12-15 minutes until crust is
golden brown. Allow crust to cool
10 minutes then spread pizza sauce
on crust. Top with cheese & toppings;
sprinkle top with garlic powder (if
desired). Bake an additional 8-10
minutes until cheese is melted.

(recipe: forenglishs.com)
————————

Bacon/Cheddar Cheese Muffins

2 1/2 C. self-rising flour*
2 tsp. sugar
2 C. buttermilk **
1 egg
2 T. oil (or bacon drippings)
1 C. sharp Cheddar cheese,
shredded (or whatever cheese you like)
5 slices bacon, cooked crisp/crumbled
–
Preheat oven 400 degrees F.
Spray 12 muffin cups with nonstick
cooking spray (or line with liners)
In large bowl mix flour, sugar, buttermilk,
& egg with a spoon. Add oil, cheese &
crumbled bacon – mix well & fill muffin
cups about half full. Bake 25-30 minutes
until done & golden brown on top.
Makes 12

*If you don’t have self-rising flour:
(this recipe makes 1 CUP) – you will
have to adjust measurements to make
the above recipe)

1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
–
Mix together. Equals 1 C. self-rising flour
=
**
If you don’t have buttermilk:
in a 2-cup measuring cup add 1 T.
either lemon juice or vinegar. Fill
cup the rest of the way with milk.
Stir & let stand 5 minutes.
Now you have 2 cups ‘soured’ milk,
or buttermilk –

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

Crockpot Hot Fudge Peanut
Butter Cake

1 1/2 C. packed brown sugar, divided
1 C. flour
6 T. baking cocoa, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 T. butter, melted
1/2 tsp. vanilla
1 1/2 C. semisweet chocolate (or
peanut butter) chips
1 3/4 C. boiling water
=
vanilla ice cream – for serving
=
Spray insides of crockpot with
nonstick cooking spray. In a medium
bowl combine 1 C. brown sugar, flour,
3 T. cocoa, baking powder & salt. In
another large bowl combine milk, butter &
vanilla; stir into dry ingredients just until
combined. Spread evenly into crockpot.
Sprinkle with choc/pb chips. In a bowl
combine remaining brown sugar &
baking cocoa; stir in boiling water &
pour over batter. DO NOT STIR.
Cover * & cook on High about 4 hours
or until a toothpick inserted in center
comes out clean. Allow to set 15
minutes, covered, before serving.
Serve warm with ice cream.
Serves 6-8

*Place a couple layers of paper
towels between crockpot & lid to
absorb moisture while baking

(recipe: thebetterbaker.blogspot.com)
——————————

Freezer Taco Rice

3 lb. ground beef/turkey or chicken
3 C. diced onion
3 (1 1/4 oz, ea) pkgs. taco seasoning mix
6 C. cooked white or brown rice
3 (16 oz, ea) cans diced tomatoes
2 (12 oz, ea) pkgs. shredded Mexican-
blend cheese
–
Brown meat in large skillet over medium
heat; drain. Add onion, taco seasoning,
rice & tomatoes – simmer until thickened,
about 30 minutes. Cool completely.
Package in 3 freezer-safe containers.
Freeze.
Makes 3 containers – each container
serves 4-6

(recipe: gooseberrypatch.com)

—————-

Green Chile Cheese Squares

2 C. shredded Monterey or Pepper
Jack cheese
2 C. shredded Cheddar cheese
1 (7 oz) can chopped green chilies,
drained
3/4 C. whole milk
1/2 C. flour
2 large eggs
(Optional: Cajun seasoning &
chopped parsley)
–
Preheat oven 350 degrees F.
Line a 8 X 8″ baking dish with
parchment paper, leaving an
overhang on edges. In a bowl
combine cheeses & place half
in baking dish. Top with chilies,
then add remaining cheese on
top; gently press into pan. In
a bowl whisk milk & eggs; add
flour & whisk well – drizzle
evenly on top of cheese.
Bake, uncovered, 30 minutes
until lightly browned on top.
Remove & let cool. Garnish
with optional additions, if
desired). Cut into 25 squares.
Best served slightly warm or at
room temp.

Note:
For more heat: substitute
pickled jalapeno for half of the
green chilies.
-recipe can be doubled – use
a 9 X 13″ baking dish.

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

Apple Pie Bread

Batter:

2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled/shredded apples
(poster used Red Delicious)
–
Swirl:

1/2 C. brown sugar
1 tsp. cinnamon
1 C. chopped nuts (pecans or walnuts)
3/4 C. raisins

Glaze:

3/4 C. powdered sugar
3 T. milk (more or less)
1/2 tsp. vanilla
====
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
cooking spray.

Batter:
In large bowl mix flour, salt & baking
soda; add sugar, melted butter, vanilla,
sour cream, buttermilk & eggs – mix well
using a spoon. Fold in shredded apples &
pour into prepared pan.

Swirl:
In a bowl mix together swirl ingredients;
spread over batter. Using a knife, swirl
into batter.
Bake 65-70 minutes; test for doneness
using a toothpick inserted into center
of bread – if it comes out clean, it’s done.
Let cool 10-15 minutes then remove
from pan.

Glaze:
In small bowl mix ingredients until
consistency to drizzle; drizzle over
bread once cooled. Makes 1 loaf

NOTE: You can freeze this bread or
reheat it. It keeps well for several days
in a cool, dry place or refrigerated.

(recipe: thesouthernladycooks.com)

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

Happy Saturday!

Hugs;

Pammie

and it’s FRIDAY . . . AGAIN!

It’s a lovely Spring day out – lots of sunshine, 58 degrees F.  – MY kind of day! We started out the morning Skyping with oldest son & our 2 grandsons, that was fun. Just got off the phone with another long-time friend (it’s her 77th birthday). Today is a day that just demands me to say: WE ARE SO BLESSED! I’m 71 3/4ths, my husband is 69; we’re in fairly good health – the friend I just talked with is in poor health and it grieves me to hear all she’s gone through. I’m SO grateful we can take things to the Lord for prayer; another blessing!

Our governor just extended the stay-at-home order to extend to May 25th (actually, it’s not yet official, but it’s coming.) I guess there are several law suits against her for doing this – not only the ‘regular’ people, but those in office here in Michigan are DONE with the stay at home thing. It’s now been over 6 weeks since I’ve been in any store. (I got to ‘escape the house’ today for a few minutes; drove to the local bank – the drive through, and deposited some checks. It was nice to just DRIVE my car and be OUTSIDE!) Food-wise we’re doing fine, am planning on making chili tonight (that should last us 3-4 days). Hearing about the lack of chicken in the stores and reading about the chicken processing plants being closed – scary stuff but I know we’ll make it through this! Hope you are all doing well – in good health. I’m scrounging around for new books to read (actually, digging through my old ones) and still knitting. My days are simple: eat/knit/read/play on computer – Facebook, recipes, etc., some tv in the evenings. I’ve been watching a few free movies on Xfinity/Comcast. I watched the 2017 version of “Murder on the Orient Express” (with Johnny Depp, Michelle Pfeiffer, Dame Judith Dench) – it was ‘ok’ – haven’t seen (or read) the other versions. I thought this one was rather ‘dark’ – as I said, it was ‘ok’.

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

Crushed Pineapple Sour Cream Pie

1 (9 inch) baked pie crust
1 (8 oz) can crushed pineapple with
juice
1 (3.5 oz0 pkg. instant vanilla pudding mix
2 T. granulated sugar
1 C. sour cream
–
Optional garnish: sweetened coconut flakes
=
In large bowl using elec. mixer, combine
pineapple, dry pudding mix & sugar –
mix in sour cream & beat on Low 2 minutes.
Pour mixture into prepared pie shell & chill
before serving. Can top with sweetened coconut
flakes as a garnish.

(recipe: allrecipes.com)
—————————-

Mini Quiches – 3 Ways

3 refrigerated pie crusts
3 eggs
1/2 C. heavy cream
1/4 tsp. salt
1/8 tsp. black pepper
=
Fillings:
(each makes enough to fill
8 muffin cups)
=
Greek:
1/2 C. cooked spinach, excess water
removed, coarsely chopped
1/4 C. roasted red bell peppers,
finely chopped
3 T. feta cheese, crumbled
1 tsp. fresh dill,  minced

Ham & Cheese:
1/4 C. cooked ham, diced
1/4 C. Swiss cheese, shredded
1 T. fresh parsley, minced

Bacon:
1/4 C. cooked bacon, crumbled
1/3 C. Cheddar cheese, shredded
2 T. green onions, sliced
=
Preheat oven 375 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray
Unroll pie crusts & lay them on
a flat surface. Using a 3 inch
cookie cutter – cut 12 circles out
of each crust (or you could use
the edge of a floured drinking glass)
Press each circle of crust into the
muffin cups.
In a medium bowl, whisk eggs, cream,
salt/pepper.

Greek Mini Quiches:
Divide spinach, roasted peppers,
feta cheese & dill between 8 muffin cups

Ham & Cheese Mini Quiches:
Divide ham, cheese & parsley
between 8 muffin cups

Bacon Mini Quiches:
Divide bacon, cheese & green
onions between 8 muffin cups.

Pour egg mixture into each cup so
that cups are 3/4ths full.
Bake 20-25 minutes until tops are
browned. Use a spatula to lift the
quiches out of the pans.
Serve immediately.
Makes 24 mini quiches.

(recipe: dinneratthezoo.com)
—————————————
Bacon/Potato/Corn Chowder

1/2 bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium) peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper
–
Place potatoes in large saucepan;
cover with water & bring to boil
over high heat. Reduce heat to
medium; cook, uncovered 10-
15 minutes until tender; drain,
reserving 1 C. potato water.

In large skillet cook bacon over
medium heat until crisp, stirring
occasionally. Remove with slotted
spoon; drain on paper towels. (reserve
1 1/2 tsp. bacon drippings in pan). Add
onion; cook & stir over medium-high
heat until tender.
Add corn, milk, salt/pepper, potatoes &
reserved potato water to saucepan; heat
through. Stir in bacon & onion.
Serves 6

(recipe: tasteofhome.com)
———————-

Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkt. taco seasoning
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2 1/2 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
=
Optional toppings:
grated or shredded Cheddar cheese
chopped tomatoes
chopped green peppers
sliced black olives
sour cream
hot sauce
=
Brown gr. beef in skillet over medium-
high heat; drain. Add taco seasoning &
cook accordg. to pkt. directions.
Lightly spray insides of crockpot with
nonstick cooking spray.
Spread 1/4th of cream cheese
on tortillas.
Place 2 tortillas in crockpot so that
they cover the bottom & come up the
sides some. Top with 1/4th of taco
meat, 1/4th of cheese & 1/4th of
tomato sauce – repeat layers three
more times. Cover & cook on Low 3-5
hours. Serve with your favorite taco
toppings. Serves 8

NOTE: Make sure your cream cheese is
softened so it’s easier to spread.

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

Cream Cheese Sausage-Stuffed Biscuits

1 lb. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
1 packet dry Ranch dressing mix/seasoning
2 C. shredded Pepper Jack cheese
2 (6 oz, ea) tubes refrigerated buttermilk
biscuits
=
Preheat oven 375 degrees F.
Spray 6 muffin tins with nonstick
cooking spray.
In large skillet over medium heat cook
& crumble sausage until cooked; drain.
In large bowl combine cooked sausage,
softened cream cheese, dry ranch seasoning
& shredded Pepper Jack. Place 1 biscuit
in bottom of each muffin tin – spread them
out to make sure they fully cover the bottom.
Evenly scoop sausage mixture on top of each
biscuit. Bake about 12-15 minutes until
biscuits are done & turn golden brown.
Makes 6

(recipe: thecountrycook.net)
—————————–
Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika
–
Preheat oven 350 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. Place
all spices in a small container with lid –
cover & shake until thoroughly mixed –
sprinkle over chicken thighs. Bake about
1 hour – you can test by inserting a
thermometer near the bone – it should
read 165 degrees F.

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

Crockpot Oreo Lava Cake

2 C. flour
1 C. sugar
12 T. baking cocoa, divided
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. oil
2 tsp. vanilla
12 Oreo cookies, crumbled/divided
1 1/2 C. brown sugar, packed
3 C. hot water
=
Garnishes:
Ice Cream
Crumbled Oreo cookies
=
Spray insides of crockpot
with nonstick cooking spray.
In a large bowl combine flour,
sugar, 4 T. cocoa, baking powder &
salt. Add milk, oil & vanilla – stir.
Fold in crushed Oreo’s & pour
batter into crockpot – spread
evenly. In separate bowl combine
brown sugar & 8 T. cocoa; stir
in hot water & pour mixture
evenly over batter – DO NOT STIR.
Cover & cook on High 1 1/2 – 2 hours
until a toothpick inserted into center
comes out clean. Turn off crockpot &
remove lid. Let cake stand 30-40
minutes.
Serve cake in bowls, add optional
crumbled Oreo garnish then spoon
‘chocolate lava’ from bottom of
crockpot over cake. Top with ice cream.
Serves 12

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

Homemade Pay Day Candy Bars

3 C. salted peanuts
2 C. peanut butter chips
2 C. miniature marshmallows
1 (14 oz) can sweetened condensed milk
3 T. unsalted butter
1/2 tsp. vanilla
–
Spray a 9 X 13″ baking dish with
nonstick cooking spray (or line
with parchment paper)
In large saucepan melt butter & peanut
butter chips over medium heat until
smooth. Stir in sweet’d cond’ milk,
vanilla & marshmallows- stirring
until smooth & incorporated.
Spread half of peanuts in bottom
of prepared dish – pour cond’d milk
mixture over peanuts then sprinkle
remaining peanuts on top.
Cut into bars

(recipe: forenglishs.com)

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

I hope you are all well and adjusting

to all this ‘virus’ stuff.

 

Hugs;

Pammie

 

And we’re back to Friday – again

This has been quite the week – crazy stuff, sudden drop-in visits, etc. My Kroger order-on-line & have them deliver (first & only time I’m going to do that!) worked – sort of. Kroger notified me that the order would be delivered between 4-6 p.m. Weds. NO call ahead – nothing until youngest son came in yelling: “Mom! The groceries are here – piled in front of the porch door so I couldn’t even get the door open!” This was sometime around 5 p.m. – NO idea how long they’d been there! Got them unpacked – no receipt – NO idea the total cost; with LOTS of substitutions! (You can put in, under each item, if you want a substitution or not) – well, this order was a bit of a surprise, to say the least. (son kept telling me to quit complaining – the employees did the best they could – sigh). Goofy thing? The BILL has not shown up on either of my bank accounts so I STILL have no idea how much they cost! Another funny thing: went on my emails a little later and got a KROGER SURVEY asking if I’d like to rate my delivery transaction. I did, thought I was pretty fair in my rating (forgot to note that there was no receipt with the order). Guess I’ll just stick to ordering on line, picking up at the store. (NOTE: for now, we’re VERY well stocked!) Will need a few things like Kleenex, paper towels, toilet paper – you can’t order those on line) but we’re good.

Today we got a phone call letting us know that our nephew would be stopping by on his drive home from college. He’s gone to college in Michigan for 4 years (about 4 hours away) & is finally driving home (he lives in Florida with his parents). It was nice seeing him (have only seen him maybe twice in the past 4 years). With all the Covid 19 warnings, we met him in our driveway & kept the required 6 feet away; he stayed about 15 minutes but it was nice to SEE him! (too bad we couldn’t give him a hug!).

OH! On the covid-front – our governor just implemented another 2 weeks Stay At Home order, now going to May 15th. (personally, I’ve been projecting we’ll be stuck like this until June – we’ll see.) Like I quoted my oldest son saying: “Each day seems to melt into the next”. Oh well, at least we’re SAFE, HEALTHY and not starving, suffering, etc. HOW ARE YOU doing?

Lots of interesting recipes coming in – some easy soups, too –

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

Oatmeal Raisin Swirl Bread

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 C. quick-cooking oats
1/2 tsp. salt
1/2 C. granulated sugar
2 eggs
1 C. buttermilk*
1/4 C. sour cream
1/2 C. butter, melted (1 stick/8 T.)
1 tsp. vanilla
3/4 – 1 C. raisins

Swirl:
1/2 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. nut pieces (pecans or walnuts,
optional)
–
Glaze:
3/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla
—
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl whisk flour, baking powder,
baking soda, oats & salt. In another bowl
using elec. mixer cream sugar & eggs; add
buttermilk, sour cream, melted butter &
vanilla – combine with flour mixture –
mix well. Fold in raisins & pour batter
into prepared pan. In a bowl mix
Swirl & spread over top – cut it into
batter using a knife until swirled throughout
the mixture.
Bake 65 – 70 minutes until center tests done.

In a bowl mix together Glaze & drizzle over
cooled bread. Makes 1 loaf

(recipe: thesouthernladycooks.com)
————————–
Chicken & Zucchini Stir Fry
(with rice)

Stir Fry:

3 chicken breasts, cut into bite-sized
pieces
4 T. olive oil
salt/pepper, to taste
2 small zucchini, cut into 1/4″ slices
2 small yellow summer squash, cut into
1/4″ slices
1 medium onion, sliced into 1/4″ rings

Sauce:

3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water
=
Cooked white or brown rice
to serve 6
=
Heat large, deep skillet over medium-high
heat. Add 2 T. olive oil – allow to heat through.
Add chicken & sprinkle with salt/pepper –
cook, stirring only occasionally until the
outsides are golden brown – remove to a
plate, cover.
Add 2 T. more olive oil to skillet-heat through
& add vegetables. Cook over medium-high
heat until crisp-tender.
In small saucepan add all sauce ingredients;
whisk to combine & heat until thick &
bubbly (should take only a few minutes)
When veggies are cooked, add chicken
back into pan & pour sauce over top;
stir to combine. Serve immediately over
cooked white or brown rice.
Serves 6

*You can find sweet chili sauce in the
Asian aisle of the grocery store

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

Crockpot 3-Ingredient Chicken & Gravy

4-6 boneless skinless chicken thighs
(frozen is OK)
1 packet onion soup mix
1 (13.75 oz) can cream of mushroom soup
–
Place chicken thighs in crockpot – sprinkle
onion soup mix on top. Spoon soup over top.
Cover & cook on Low 4-6 hours. Remove lid;
shred chicken. Serve over cooked rice, cooked
noodles or mashed potatoes. Serves 4

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

Crockpot Reuben Casserole

1 T. butter
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 T. vegetable oil
1 (20 oz) -pkg. refrigerated shredded
hashbrown potatoes
1 (8 oz) can sauerkraut, drained/
rinsed
1 lb. corned beef, diced
1 (20 oz) jar alfredo sauce
6 oz. shredded Swiss cheese
–
In large skillet saute onions & pepper
in butter until softened & onions are
translucent – place in crockpot.
In same skillet add 1 T. vegetable oil
& add potatoes – cook until slightly
browned & place in crockpot.
Add sauerkraut, corned beef, alfredo sauce &
cheese – stir well to combine.
Cover & cook on Low 2-3 hours until
potatoes are fully cooked & casserole
is slightly bubbling around the edges.
Serves 8

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

Baked Mustaccioli
(baked cheesy pasta)

1 (16 oz) box rigatoni pasta
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1 (14.5 oz) can diced or petite
diced tomatoes
1/2 tsp. Italian seasoning
1/2 tsp. salt
2 C. (about 8 oz) shredded
mozzarella cheese
1/2 C. (about 2 oz) shredded
Parmesan cheese
–
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta accordg. to pkg. directions;
drain. In large skillet over medium-high
heat, cook gr. beef – drain. Reduce heat
to medium; add onion & garlic & cook
until onion is just tender, about 3 minutes.
Add spag. sauce, diced tomatoes & juice,
Ital. seasoning & salt – stir to combine. Heat
until mixture just begins to bubble; remove
from heat. Add cooked pasta & stir to
combine until pasta is coated with sauce.
Layer half the mixture in prepared dish;
top with half mozz. & Parm. cheese – spoon
remaining mixture on top & top with
remaining cheeses. Bake 25-30 minutes
until cheese is melted. Let stand 5-10
minutes before serving. Serves 8-10

NOTE:
-You can substitute penne or ziti
pasta (or any other pasta you like)
-you can substitute Ital. sausage
for gr. beef (or a combination of both)

(recipe: thekitchenismyplayground.com)
———————————

Sheet Pan Biscuits w/Bacon/Cheddar &
Herbs  (Makes 12 biscuits)

1/4 lb. (about 4) thick slices bacon, coarsely
chopped
4 C. flour (plus additional for dusting surface &
cutting dough)
1 T. baking powder
1 tsp. baking soda
1 tsp. cayenne pepper
2 tsp. kosher salt
1 C. cold, unsalted butter, cut into small cubes
2 C. slightly packed, coarsely grated Cheddar
cheese
1/3 C. finely chopped chives
2 T. packed thyme leaves
1 1/2 C. cold buttermilk, well-shaken
1/4 C. maple syrup, divided
salt
ground black pepper
=
Preheat oven 425 degrees F.
In medium skillet over medium-high
heat add bacon – cook, stirring, until
bacon is crisp & fat is rendered, about
7 minutes. Remove bacon to paper towel-
lined plate.
Brush a 9″ X 13″ quarter sheet pan with the
bacon fat from skillet & line sheet with
parchment paper – brush paper with more
bacon fat. Reserve remaining bacon fat.

In large bowl combine flour, baking powder,
baking soda, cayenne & salt. Add butter –
using pastry blender or 2 knives, cut butter
into flour until butter is pea-sized. Using your
hands, break up butter into smaller pieces &
incorporate flour until mixture resembles
coarse meal. Add Cheddar, chives, thyme &
bacon – mix to incorporate.

In a bowl combine buttermilk, 1 T. reserved
bacon fat, 2 T. maple syrup – add wet
ingredients to dry & mix just to incorporate.
Lightly dust work surface with flour & turn
out dough onto surface. Knead 2-3 times
until dough sticks together – do not over
knead.

Pat dough into a 7″ x 11″ rectangle about
1 inch thick, using flour under surface to
prevent sticking. Using a floured knife,
cut dough into 12 squares, 3 X 4 inches ea.
Place squares on prepared sheet, spacing
closely together but not touching.

In small bowl combine 1 T. reserved bacon
fat with 2 T. maple syrup – brush tops of
biscuits with mixture & sprinkle tops with
salt & black pepper. Bake 25-30 minutes
until tops are golden brown & biscuits are
just baked through. NOTE: tent biscuits with
foil if tops are browning too fast.
Remove from oven & let cool slightly before
serving. Makes 12 biscuits

(recipe: food.com)
—————————–

Apple Pie Egg Rolls

2 T. butter
3 C. apples, peeled/cored/diced
1/4 C. brown sugar
1/2 tsp. cinnamon
10-12 egg roll wrappers *
–
oil, for frying
powdered sugar, for dusting
caramel sauce – for dipping
(like an ice cream sauce – heated)
=
In medium pan melt butter; add
apples, brown sugar & cinnamon.
Cook over medium-high heat, stirring
often until apples are tender – pour
into a bowl & refrigerate until cool,
about 30 minutes.
–
Remove egg roll wrappers from pkg.
& place 2 heaping tablespoons of
apple filling in center of each roll.
Wet edges with water & roll up to
seal edges – use a dab of water to
secure the tip of the wrapper –
repeat with remaining ingredients.
–
TWO METHODS TO PREPARE:
Fry:
Line a plate with paper towels
In skillet, preheat oil to 350 degrees F.
Fry each egg roll about 4-5 minutes
until brown & crispy & place on
paper towel-lined plate. Dust tops
with powdered sugar & serve with
a caramel sauce.
(OR)
BAKE:
Preheat oven 375 degrees F.
Place egg rolls on a greased baking
sheet (or use parchment paper)
Bake 20-25 minutes until golden
brown. Brush a bit of melted butter
(or use butter spray) on each; dust
with powdered sugar & serve
with caramel sauce.

*You can usually find egg roll wrappers
in the refrigerated section of the fruit/
vegetable section

(recipe: 07recipes.com)
————————–

Pina Colada Fluff

1 (3.4 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
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
–
In large bowl combine pudding mix &
crushed pineapple (undrained) – stir
until completely combined. Fold in
Cool Whip, rum extract, marshmallows,
coconut & nuts. Chill until ready to serve.
Serves 8

(recipe:  momontimeout.com)

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

Try to stay safe & healthy!

Hugs;

Pammie