Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

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Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
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Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
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Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

(recipe: afamilyfeast.com)
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Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

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

Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

(recipe: everydaydishes.com)
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Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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

Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

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GORGEOUS WEATHER!

Not exactly sure if this is “Indian Summer” or not, but yesterday, today and tomorrow are supposed to be very SUMMER-LIKE weather. Yesterday we got up to almost 80 degrees F. and today (at 12 noon) it’s already 78 with a high expected of 82! YAY! LOVE this weather! Babysat all day yesterday (10:30 – 5:30) and go again at 2 to probably around 6:20 (have Knit/Crochet Night tonight so really hoping to get off at around that time). Older grandson has football practice which gets off at 6 p.m. & his dad has to pick him up, hence the guessed time for me being done. The baby is getting into learning more words; he can say Cracker, Please, Thank You and more. Yesterday, totally out of the blue he said; “Hello, Momma!” exactly like an adult would including inflections! I was floored! Cracked me up! He’s now 19 months.

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Pumpkin Cider Poke Cake

Cider Filling:

1/2 gallon fresh apple cider
1/2 C. butter
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Cake:

(butter to grease a 9 X 13″ baking dish)
4 eggs
1 1/2 C. sugar
1 tsp. vanilla
1 (15 oz) can 100% pure pumpkin
1 C. canola oil
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice

Frosting:

8 oz. cream cheese, room temp.
1/2 C. butter, room temp.
1 tsp. vanilla
1/8 tsp. salt
3 C. powdered sugar

NOTE:
Before you start the cake:
Pour 1/2 gallon cider into a 4 qt.
non-stick pot & bring to a boil –
boil until reduced to one cup –
about 45-50 minutes. It will be
thick & syrupy. Once reduced to
1 C., stir in butter, brown sugar,
vanilla, cinnamon & pumpkin pie
spice. Remove from heat.

While cider is cooking down:
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In bowl
of stand mixer with whip attachment,
beat eggs until pale in color, 1-2
minutes. Add sugar & beat until light
in color, 1-2 minutes. Add vanilla, pumpkin
& oil – beat until combined, scraping sides
& mixing again. In medium bowl, add flour,
baking powder, baking soda, salt,
cinnamon & pumpkin pie spice – hand
whisk to combine. With mixer running,
slowly add flour mixture – scrape bowl &
whisk one last time; pour mixture into
prepared pan. Bake 35 minutes*.
Just before cake comes out of oven, reheat
filling. Remove cake from oven & using
hand of a wooden spoon with skinny
handle, poke a few dozen holes in cake top
then pour over hot filling. (Most of filling
will seep into cake, some will sit on top).
Cool then refrigerate cake to cool
completely.

Once completely cooled, prepare frosting:

Place cream cheese & butter in bowl of
mixer with paddle attachment – beat to
incorporate. Mix in vanilla & salt. With
mixer running on Low, slowly add in
powdered sugar – scrape bowl & mix
again until completely creamy & smooth.
Spoon all of frosting onto cooled cake &
smooth with spatula. Cut into 12, 18 or
24 pieces. Cake can be served or
refrigerated until ready.

*The batter cooks up so moist that the
toothpick test doesn’t work. Cake needs
the entire 35 minutes cooking time,
rotating the pan half way through.

(recipe: afamilyfeast.com)
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Crockpot Tuscan Tortellini Soup

1 yellow onion, diced
3 cloves garlic, minced
4 C. chicken broth
1 (28 oz) can crushed tomatoes
1 (15 oz) can Great Northern white
beans, drained/rinsed
1 bay leaf
1 T. Italian seasoning
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts (can be frozen)
1 C. Half & Half, warmed
1/2 C. shredded Parmesan cheese
1 (18 oz) pkg. refrigerated cheese
tortellini
3 C. baby spinach

Place onion, garlic, broth, tomatoes,
beans, bay leaf, Italian seasoning,
salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours.
Remove lid & stir in warmed Half &
Half (so it doesn’t curdle). Remove
chicken from crockpot & shred or
cut into bite-sized pieces then add
back to pot. Stir in Parm. cheese,
tortellini & spinach. Cover & cook
on High about 20 minutes or until
tortellini are cooked through. Discard
bay leaf; taste & adjust seasonings
(salt/pepper) as needed.
Serves 8-10

(recipe: 365daysofcrockpot.com)
——————————-
Easy Sweet & Spicy Chicken

1 (20 oz) can unsweetened pineapple
chunks, undrained
1 1/3 C. orange marmalade
1 C. picante sauce
1 tsp. chili powder, divided
1 1/4 lb. boneless skinless
chicken breasts, cut into strips
1 large green pepper, cut into
1″ pieces
1 medium onion, chopped
1 T. canola oil

Hot, cooked rice to serve 6
Minced, fresh cilantro – garnish

In a bowl combine pineapple, marmalade,
picante sauce & 1/2 tsp. chili powder.
Sprinkle remaining chili powder over
chicken. In large skillet saute chicken,
green pepper & onion in oil until chicken
juices run clear. Reduce heat; add pine-
apple mixture & cook until heated through,
2-3 minutes. Serve with cooked rice &
cilantro garnish, if desired. Serves 6

(recipe: tasteofhome.com)
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Pork with Squash & Apples

1 tsp. freshly grated nutmeg
1 1/2 tsp. minced garlic (about
2 large cloves)
2 T. chopped fresh sage
2 (1 lb, ea) pork tenderloins,
trimmed
kosher salt/ground black pepper
1 small butternut squash, peeled/
cut into 1 inch pieces
2 cooking apples, peeled/cut into
1/2 inch pieces
1 medium red onion, cut into 1/2″
pieces
1 T. honey mustard
1 sprig fresh rosemary
5 T. unsalted butter, cut into
pieces

Preheat oven 425 degrees F.
Place a long sheet of foil on counter.
Mix nutmeg, 1 tsp. garlic & the
sage in a bowl – rub mixture over
pork & season with salt/pepper.
Toss squash, apples, onion,
remaining 1/2 tsp. garlic, honey
mustard, salt/pepper to taste, in a bowl;
spread mixture onto foil sheet. Add
rosemary & 3 T. butter. Bring ends of foil
together & crimp to seal into a packet.
Place packet on a baking sheet.  Poke holes
in packet to release steam;  roast
on upper rack until tender, 30-35 minutes.

Heat a large oven-proof skillet over medium-
high heat. Add remaining 2 T. butter & brown
pork on all sides, about 8 minutes. Add 2 T.
water & scrape up any browned bits from pan.
Transfer skillet to lower oven rack & roast about
15 minutes, until thermometer reads 150 degrees F.
Transfer meat to a cutting board & let stand 5
minutes. Return skillet to medium heat; add 1/2
C. water, scraping up any browned bits. Simmer
2 minutes. Slice pork & drizzle with pan juices.
Serve with squash & apples. Serves 4

(recipe: foodnetwork.com)
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Sweet Potato/Beet Hash

1 large sweet potato, peeled/
cut into 1/4″ pieces
1 large fresh beet, peeled/cut
into 1/4″ dice
1 T. olive oil
kosher salt/black pepper
1 slice bacon, cut into thin strips
1 small onion, diced

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. Toss cut sweet potatoes &
beets with olive oil & season
with salt/pepper – place on baking
sheet. Bake 25-30 minutes until
vegetables are golden, stirring
every 10 minutes. In a medium
skillet over medium-low heat,
add bacon & cook until bacon is
crispy. Add onions & season with
salt – continue to cook until onions
start to caramelize & turn golden,
about 10 minutes. Add roasted
sweet potatoes & beets to pan;
stir to combine, cooking another
5 minutes. Taste & adjust seasoning,
if necessary & serve immediately.
Serves 4

(recipe: foodnetwork.com)
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Garlicky Feta Dip

6 oz. feta cheese, crumbled
4 oz. cream cheese, softened
1/3 C. Greek plain yogurt
3 cloves garlic, minced
1/4 C. chopped fresh dill (or to taste)
1 T. lemon juice plus lemon zest to top
kosher salt/black pepper – to taste
1 Roma tomato, diced
1 pinch crushed red pepper flakes,
(optional topping)
fresh herbs, to top
olive oil – for drizzling on top

pita chips, pretzels, bruschetta or crackers,
for dipping

In bowl of food processor or blender
combine feta, cream cheese, yogurt, garlic,
dill & lemon juice – season with kosher salt/
black pepper – blend until well combined.
Taste & adjust salt/pepper, to your taste.
When well combined, scoop into a bowl &
top with lemon zest, tomato, pinch crushed
red pepper flakes, fresh herbs & a very light
drizzle of olive oil. Chill 1 hour.
Serve cold. Serves 4-6

(recipe: hostthetoast.com)
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Crockpot Cinnamon-Raisin
Bread Pudding

4 C. cinnamon-raisin bread, toasted &
cubed
2 eggs
3/4 C. sugar
2 1/2 C. milk, heated to boiling & cooled
2 T. butter, melted
1 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. salt

garnish – whipped cream

Spray insides of crockpot with
nonstick cooking spray & add
bread cubes. In a bowl, beat
eggs & sugar; whisk in remaining
ingredients (except garnish). Pour
over bread cubes, mixing well &
pressing down so bread will soak
up milk mixture. Cover & cook on
Low 6 hours. Spoon into individual
bowls & serve warm topped with
whipped cream. Serves 8

(recipe: gooseberrypatch.com)
===================

Hope you are able to enjoy the last vestiges
of our Summer weather – when the sun is
shining it lifts my spirit and makes me smile.

Hugs;

Pammie

 

Deliveries all DONE!

Today I delivered the Crisis Pregnancy baby blankets (& some hats, too); that now officially completes my charity knits for awhile. Next up is scarves for the homeless – will start going through my yarn later to begin. I love a challenge and each blanket & scarf is just that: an opportunity to knit something new (to me) – a different pattern or yarn, knowing it will go somewhere to do some good.

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Coffee Cream Brownies

3 (1 oz) squares unsweetened
baking chocolate, chopped
1/2 C. plus 2 T. butter, softened/
divided
2 eggs, beaten
1 C. sugar
1 tsp. vanilla
2/3 C. flour
1/4 tsp. baking soda
1 tsp. instant coffee granules
1/3 C. plus 1 T. whipping cream/
divided
1 C. powdered sugar
1 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking dish with
nonstick cooking spray. In a
saucepan over low heat, melt
baking chocolate & 1/2 C. butter.
Let cool. In a bowl beat eggs, sugar
& vanilla; stir in chocolate mixture.
Combine flour & baking soda & add
to chocolate mixture – spread into
prepared pan. Bake 25-30 minutes.
Let cool.
In a bowl, stir coffee granules into
1 T. cream until dissolved – beat in
remaining butter & powdered sugar
until creamy; spread over cooled
brownies.
In a saucepan over low heat, stir &
melt chocolate chips & remaining
cream until thickened – spread over
cream layer. Let set & cut into squares.
Makes 1 dozen brownies.

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

Crab Dip Cheeseball

8 oz. cream cheese, room temp.
1/4 C. mayonnaise
1 tsp. Worcestershire sauce
2 tsp. hot sauce
1/4 tsp. garlic salt
1 bunch scallions, diced small/
divided
1 c. shredded mozzarella cheese
1 C. imitation crab, shredded

crackers, for dipping

Using elec. mixer, mix cream cheese,
mayonnaise, Worch. sauce, hot sauce,
garlic salt in a bowl. Mix in 1 T. diced
scallions (reserve the rest), mozz. cheese
& crab. Refrigerate at least 1 hour until
it is firm enough to handle. Once firm,
roll into a ball & coat outsides with
remaining scallions. Serve with crackers
for dipping.

(recipe: www.wineandglue.com)
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Roasted Acorn Squash & Garlic
Mash

2 acorn squash, halved crosswise
& seeded
1 head garlic, wrapped in foil
7 T. unsalted butter, divided
1 leek, diced (white & pale green
parts, only)
1 Gala apple, cored/diced into
1/2″ pieces
salt
1 tsp. freshly chopped thyme

Preheat oven 400 degrees F.
Place squash, cut sides down, in
a glass baking dish. Pour enough
water in dish to fill halfway up
the sides (this helps steam the
squash). Place foil-wrapped garlic
directly on an oven rack. Cook
squash & garlic about 1 hour
until very tender. Cool slightly.
Melt 1 T. butter in a heavy, small
skillet over medium-high heat.
Add leeks & apple – saute until
crisp-tender, about 6 minutes.
Season with salt, to taste. Scoop
the cooled squash flesh into a
large bowl. Using a potato masher,
mash flesh until smooth. Unwrap
garlic & squeeze flesh into squash
puree. Add remaining 6 T. butter &
mash. Stir in thyme & season with
salt, to taste. Place mash in a serving
bowl & top with apple & leek saute.
Serves 4-6

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

Garlic Lemon Baked Tilapia

4 tilapia
kosher salt/black pepper
5 T. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
juice & zest from 1/2 lemon
1 lemon, sliced into rounds

Preheat oven 400 degrees F.
Season tilapia with salt/pepper &
place on a small baking sheet. In
small bowl mix butter, garlic, red
pepper flakes, lemon juice &
zest – pour over fish. Place lemon
rounds on top & around tilapia. Bake
10-12 minutes until fork-tender.
Serves 4

(recipe: delish.com)
—————————–
Curried Sweet Potato/Apple Soup

3 medium sweet potatoes
3 T. unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 (2 inch) piece fresh ginger,
peeled/grated
1/4 tsp. freshly grated nutmeg,
plus more for garnish
1 1/2 tsp. curry powder (poster
uses Madras curry powder)
kosher salt/ground black pepper
2 C. chicken broth
1 1/4 C. chunky applesauce
1 T. olive oil
1 T. apple cider vinegar
1-2 T. chopped fresh cilantro

Preheat oven 425 degrees F.
Peel & dice 2 1/2 sweet potatoes.
Melt 2 T. butter in large pot over
medium heat. Add onion & garlic,
cook until soft, about 5 minutes.
Stir in ginger, nutmeg, 1 1/4 tsp.
curry powder, salt/pepper, to
taste – cook until toasted, 1 more
minute. Add diced sweet potatoes,
chicken broth & 2 C. water to pot.
Cover & bring to boil over medium-
high heat. Reduce heat to medium-
low; stir in applesauce. Simmer,
uncovered, until sweet potatoes
are soft, about 20 minutes.* Puree
the soup, in batches, in a blender
until smooth. Season with salt/
pepper & keep warm.

Peel & thinly slice remaining 1/2
sweet potatoes – toss with olive
oil, salt & pepper, to taste. Spread
in a single layer on a baking sheet
& bake until crisp, 7-10 minutes.
Heat remaining 1 T. butter in a
skillet over medium heat. Add remaining
1/4 tsp. curry powder & cook, stirring,
until browned. Remove from heat & add
vinegar. Top with curry butter, cilantro
& sweet-potato chips. Serves 4

*When blending hot liquid, first let
it cool 5 minutes then transfer to a
blender, filling only half way. Cover
with lid, leaving one corner open.
Cover lid with kitchen towel to catch
any spatters & pulse until smooth.

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

Crockpot Bacon-wrapped
Apple BBQ Chicken

2 small boneless skinless
chicken breasts
4 slices bacon
1/2 C. BBQ sauce
2 large apples, peeled/cut
into small pieces
2 T. lemon juice

Wrap each chicken breast in
2 slices bacon & place in crockpot.
Mix BBQ sauce, apples & lemon
juice in small bowl & pour over
chicken. Cover & cook on Low
8 hours. Serves 2

(recipe: www.closetcooking.com)
—————————————

Stuffed Chicken Thighs

1 (16 oz) pkg. mild bulk breakfast sausage
1/4 C. chopped fresh parsley
2 T. minced onion
8 strips bacon
8 boneless skinless chicken thighs
1 T. honey

Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper or foil. In large bowl mix sausage,
parsley & minced onion – divide into 8
equal portions & shape each into a log
no longer than the length of the chicken
where the bone was. Open chicken out –
place a log in center of each thigh where
bone was & fold chicken around it. Wrap
each thigh in one strip bacon, seam side
under the chicken; place on prepared
pan & brush each thigh with honey.
Bake 35 minutes until cooked through
& bacon is golden brown & crispy. Let
chicken rest 10 minutes before serving.
Serves 8

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

Caramel Brown Sugar Bundt Cake

Cake:
1 3/4 C. brown sugar
2 1/2 C. flour
2 tsp. baking soda
1/4 tsp. salt
5 oz. evaporated milk
1 c. plain Greek yogurt
1/2 C. (1 stick) butter, melted
1 tsp. ground cinnamon
1 tsp. vanilla
2 eggs

Topping:
2 T. brown sugar
1 tsp. cinnamon
1/4 – 1/2 C. caramel sauce, jarred

Preheat oven 350 degrees F.
Spray 12″ Bundt or tube pan with nonstick
cooking spray. In small bowl mix (topping)
brown sugar & cinnamon – sprinkle mixture
on bottom of pan. Turn pan around to coat
bottom & shake pan lightly to remove any
excess. In another bowl whisk flour, baking
soda, salt & cinnamon. In another bowl beat
(cake) brown sugar & melted butter – add
eggs & vanilla – beat until combined. Add
evaporated milk & yogurt; beat until mixed.
Gradually add in flour mixture & beat until
fully combined – pour batter evenly into pan.
Bake 40-45 minutes until a toothpick inserted
into center comes out clean. Let cake stand
20-30 minutes before removing from pan.
Once cake is completely cooled, turn out
onto a serving plate & drizzle top with
desired amount of caramel sauce.
Makes 10-12 slices.

(recipe: ourtableforseven.com)

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

Today’s weather is definitely FALL –
while driving to deliver the blankets
my trusty car thermometer was reading
FIFTY degrees F. – Brrrrrrrrrrr! Also add to
that: rainy/overcast – CHILLY! I just switched
out my summer sandals for heavier/closed-in
shoes (with socks) – Baby, it’s getting COLD!
Looking at next week, for Monday the high is
expected to be 79 (with showers) and 81 Tuesday –
that’s promising! I’m the person that always hopes/
looks for “Indian Summer” – here in the North we
usually have one or more days of that – a very brief
insert of unusually warm weather (usually after our
first frost) which immediately follows with really
cold weather & winter.

I’ve been babysitting more that my usual ‘one day
a week’ lately – as I’ve explained, the other Grandma
usually gets him (1 1/2 yrs. now) most of the time
(and loves it). Since I’m already a seasoned Grandma
(and former Day Care provider and Foster parent of
infants & toddlers for years) – it’s fun to see my
grandson, but spending hours & hours listening to
NICK, JR. TV gets ‘mind numbing’! On the good side,
I managed to knit a newborn & a premie baby hat
yesterday for today’s delivery. Went to their house
yesterday at 10:30 a.m. (hoping to get off around
2/2:30) – well, let’s just say I ordered a pizza to pick
up at 6:15p.m. on my way home. Was hoping for
a lighter week next week, but was asked to sit
Mon & Tues (apparently other Grandma now is
having the REST of her wood floors sanded/re-
finished . . . SIGH!!!) Oh well, am hoping for a
reprieve soon and back to my old ‘one-day-a-
week’ sitting – we’ll see.

Hope you are in good health and beginning
to enjoy the upcoming Fall ‘fun’ things, like:
Pumpkin everything, crunchy leaves as you
walk, a brisk air as you go outside, seeing the
leaves changing colors, CIDER & DONUTS!

Hugs;

Pammie

It’s Friday!

It’s another nice day out, sunny & breezy – right now it’s 57 degrees F. with a high expected of 64! YAY! We now have daffodils & hyacinth blooming and we finally saw our two (adult) rabbits in the back yard yesterday. Every year we look for them and haven’t seen them in almost a YEAR! I really am glad they (or their offspring) are still around. This morning found husband & I getting up early to take my van into the dealership – the heater fan makes a loud humming noise when you put it on medium to high. We were driving the other day & husband turned on the heat – we heard a funny sound then the loud hum noise s0 we’ll see what that’s all about when the dealership calls back. Went out to breakfast at our favorite spot: Village Place – casual dining, friendly staff, big portions – what’s not to like!?

Here’s the teal & white baby blanket I finally finished; it’s going to the Detroit Veteran’s Hospital for their September baby shower for vets wives.

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

Rice Krispie Peanut Butter Balls

1 C. corn syrup
1 C. powdered sugar
1 C. peanut butter
1 tsp. vanilla
4 C. Rice Krispies cereal

Lay sheets of waxed paper
on baking sheets.
In very large saucepan stir
together corn syrup & sugar –
bring to boil, stirring constantly.
Remove from heat & add peanut
butter & vanilla; stir until smooth
then stir in cereal. Drop by spoonfuls
onto waxed paper. Cool slightly &
roll into balls. Makes 3 dozen

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

Chicken Cornbread Casserole

1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 (8.5 oz) box corn bread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 C. salsa
1 (4 oz) can green chilies, drained/
chopped
1 (14 oz) can whole kernel corn
2 C. cooked chicken breast, shredded
1 1/2 C. Mexican 4-cheese blend, cheese,
shredded
1 T. fresh chopped cilantro (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated – pour into
prepared dish. Bake 15-20 minutes
until just set. Combine enchilada
sauce, salsa, green chilies, corn, cumin
& red pepper flakes in a bowl. Remove
cornbread from oven; poke top of
cornbread all over with a fork & pour
enchilada sauce mixture over top.
Spread shredded chicken on top &
sprinkle cheese all over top. Return
to oven & bake 15-20 minutes longer
until cornbread is cooked through &
cheese is melted. Remove from oven
& let cool 5-10 minutes before
cutting. Garnish with cilantro &
serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————–
Porkchop/Potato Casserole

6 large pork chops
6 medium potatoes-peeled/
salt/pepper, to taste
cut into round slices
flour
1 large can cream of mushroom
soup
1/2 (soup can) water
oil for frying

Preheat oven 350 degrees F.
In 9 X 13″ baking dish layer
sliced potatoes & sprinkle
with salt/pepper. Coat pork
chops with flour. Heat oil in
large skillet & brown chops
on medium-high heat, flipping
to brown both sides. Arrange
cooked chops on top of sliced
potatoes. Heat soup with water
in saucepan & pour over chops/
potatoes. Cover with foil & bake
1 1/2 hours. Serves 4

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

Crockpot Stuffed Pepper Soup

1 lb. ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes,
juice included
with roasted garlic & onions
(Red Gold)
2 C. green or red peppers, chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice

In skillet brown ground beef &
onions over medium heat; drain &
place in crockpot. Add rest of
ingredients; cover & cook on Low
6-8 hours. Serves 8

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

Ham ‘n Grits

3 C. water
3/4 C. quick cooking grits
1/2 tsp. salt
4 T. butter or margarine
2 eggs, beaten
1/4 tsp. garlic powder
1 C. cooked ham, chopped
1/4 C. green onions, chopped (can
use regular onions)
several drops hot sauce (optional)
1 C. shredded Cheddar cheese (or
cheese of your choice), divided

Preheat oven 375 degrees F.
Spray a large casserole dish with
nonstick cooking spray (Poster
used a 9 X 5″ loaf pan)
In a large pot bring water & salt to
a boil; add grits & cook 5 minutes
until thick. Remove from stove &
add butter, eggs, garlic powder,
ham, green onions, hot sauce & half
the cheese. Mix well & pour into
prepared dish. Bake 30-35 minutes
uncovered.

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

Roasted Asparagus & Spinach Pasta
Salad

8 oz. penne (or any tubular pasta),
uncooked
1 lb. fresh asparagus, cut into 1″
pieces
2 T. olive oil
1/4 tsp. salt
3 C. fresh baby spinach
2 T. toasted sesame seeds
1 C. coarsely chopped cashews
1/2 C. shredded Parmesan cheese

Dressing:
1/2 C. olive oil
1/2 C. chopped green onions
1 clove garlic, finely minced
5 T. white wine vinegar
2 T. soy sauce
1 tsp. toasted (dark) sesame oil
1 tsp. Dijon mustard

Cook pasta accordg. to pkg. directions;
rinse & drain.
Preheat oven 400 degrees F.
Lay asparagus on a baking sheet &
drizzle 2 T. olive oil – toss to coat &
sprinkle with 1/4 tsp. salt. Roast
asparagus 8-10 minutes until it’s
crisp/tender – stir after 5 minutes.
Remove & let cool.
Place all dressing ingredients (except
for oil) in a blender – pulse a few times
to mix. With blender running, add oil in
a steady stream (SEE NOTE). Mix the
pasta, spinach, asparagus & sesame
seeds in a large bowl. Toss in dressing
& top with cashews & cheese.
Serves 6-8

NOTE: Poster said: You have to remove
the little glass thing in the lid (so as to
prevent making a mess) cover most of
the hole with a paper towel while
you’re adding the oil

(recipe: bakeatmidnite.com)
——————————–
Beef & Pepper Skillet

1 lb. ground beef
1 (14.5 oz) can diced tomatoes
with green chilies, undrained
1 (14.5 oz) can beef broth
1 T. chili powder
1/4 tsp. salt
1/8 tsp. garlic powder
2 C. instant brown rice
1 medium red pepper, sliced
1 medium green pepper, sliced
1 C. shredded Colby-Monterey
Jack cheese

In large skillet cook beef over
medium heat 6-8 minutes until
meat is no longer pink; drain. Add
tomatoes, broth, chili powder, salt &
garlic powder – bring to boil. Stir in
rice & peppers; reduce heat & simmer,
covered, 8-10 minutes until liquid is
absorbed. Remove from heat; sprinkle
top with cheese & let stand, covered,
until cheese is melted. Serves 6

Freezer option:
Before adding cheese to recipe, cool
beef mixture. Freeze beef mixture &
cheese separately in freezer containers.
To use: partially thaw in fridge overnight.
Heat mixture in saucepan, stirring
occasionally & adding a little broth if
necessary. Sprinkle top with cheese &
let cheese melt.

(recipe: tasteofhome.com)
——————————-
Cherry Pie Cookies

1 C. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1/3 C. sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 C. flour
1 can cherry pie filling
melted white chocolate, for
drizzling on top

Preheat oven 350 degrees F.
Spray mini muffin pan with
nonstick spray. Cream sugar &
butter together; add egg &
vanilla; mix. In separate bowl,
combine sour cream, salt & soda.
Add flour & sour cream to butter
mixture, beat until smooth. Scoop
dough out* into muffin cups. (no
need to roll out dough, it will bake
the same). Bake 15-18 minutes making
sure they don’t get too brown. Right
after removing from oven use a small
measuring spoon to gently push in
middle of each cookie, forming a cup.
(Don’t push through cookie completely,
just make a well for the pie filling).
Let cookies cool in pan 10-15 minutes
then gently run a thin knife around edges
to remove. Place pie filling in a bowl.
Use a fork to fill each cookie cup with
cherries (poster said her cups held
2-4 cherries, each). When filled, drizzle
tops with melted white chocolate,
if desired. Makes about 30

(recipe: butterwithasideofbread.com)

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

It’s been another busy week; with all that’s
been going on, my back was really hurting
yesterday and I ended up ‘begging off’ of
going to grandson’s baseball game. (Monday:
2 1/2+ hours sitting in a folding chair at
baseball; Tuesday babysitting 1 yr old then
2 1/2 hrs. sitting on a banquet bench at
knit group; Weds. 2 hrs. sitting in folding
chair at library knitting group then 1 1/2
hrs. in folding chair at special needs group)
by Thursday night my back was screaming!
Back is doing better now, I told oldest son
I’d really try to make the Monday baseball
game – we’ll see. The really GOOD thing is:
(other than picking up my van) I don’t have
anything SPECIFIC I HAVE to do or go to
until church Sunday! AND they’re having
what they call “Small Groups” Sunday
evening, so no choir practice, either! YAY!
(don’t get me wrong – I LOVE choir practice!).

Hope you are doing OK (or better) today-
looking at the weather report for tomorrow
there’s a 30% chance of snow! (but, as my
husband reminded me: “It’s ONLY 30%!” so
that’s Ok…I guess).  I’m thinking of making
Pierogies & Polish Sausage for dinner tonight –
it’s been such a ‘busy/crazy/nothing normal”
week, I haven’t cooked like I usually do (and
having middle son home – the one who loves
to eat – it seems funny not having any left
overs in the fridge!)

Enjoy your day!

Hugs;

Pammie

and sometimes things change . . .

Well, over the weekend life changed again – middle son moved back home (temporarily). It’s a long story but about 3 weeks ago he & his girlfriend of over a year broke up, he lost his job AND his cat ran away. (one of my friends said that sounds like the makings of a Country Western song). We would rather have him here for awhile, getting his life back in order, than him being alone.

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

 Strawberries & Cream Cake

1 box white cake mix (plus egg
whites, oil & water to make cake)
1 (8 oz) pkg. cream cheese, room temp
1/4 C. milk
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
3 C. sliced fresh strawberries
1 (12.75 oz) container strawberry
glaze (found in produce section of
grocery stores)

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ cake – cool
completely. Beat cream cheese, milk
& powdered sugar using elec. mixer
until fluffy & smooth; fold in Cool
Whip & stir to combine. Spread
mixture over cooled cake. Combine
strawberry slices & strawberry glaze;
gently stir until strawberries are
coated with glaze – spread over
cream cheese mixture & refrigerate
until ready to serve.

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

Oven-fried Chicken Drumsticks

2 C. finely crushed potato chips
(6 oz bag)
3 lb. chicken drumsticks
1/4 C. mayonnaise
1/4 C. buttermilk
1/2 tsp. Cajun seasoning

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil; spray generously with nonstick
cooking spray. Place crushed chips
in a zip-lock bag. Pat chicken dry. In
large bowl whisk mayo, buttermilk &
seasoning until smooth. Add chicken;
toss to coat. One at a time, add chicken
to bag & shake to coat with crumbs. Place
chicken on prepared sheet & bake until
coating is golden brown, 35-40 minutes
(depending on size of drumsticks). Serve
immediately; refrigerate any leftovers.
Serves 4

(recipe: Kroger flyer)
————————-

Turkey Tetrazzini

1 lb. fettuccine pasta
2 T. olive oil
4 C. shredded, cooked turkey or
chicken (light & dark meat)
2 C. frozen peas
6 T. (3/4 stick) unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped celery
8 oz. cremini mushrooms, stemmed
& thinly sliced
1 tsp. kosher salt
1 tsp. poultry seasoning
1/4 C. water
1/3 C. flour
3 C. chicken broth
2 C. milk (or Half & Half)
1/2 C. dried bread crumbs
1/2 C. grated Parmesan cheese
1/2 tsp. paprika
2 T. unsalted butter, melted

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions
to al dente; drain & return to pot –
toss with 1 T. olive oil. Stir in
turkey & peas. In large, deep
skillet heat 1 T. oil & 3 T. butter
over medium heat – add onion &
celery, stirring, 2 minutes. Add
mushrooms, salt & poultry seasoning;
cook, stirring, about 2 minutes. Pour
1/4 C. water into pan, stir to get
browned bits from bottom of pan;
cook 1 minute until liquid has nearly
evaporated – remove veggies from
pan. Return skillet to heat, add 3 T.
butter-melt, sprinkle flour into pan &
cook, stirring, about 1 minute. Gradually
add broth, stirring continuously. When
mixture begins to thicken, add milk &
cook, stirring, about 5 minutes until
sauce thickens. Remove from heat;
pour sauce over pasta in a large bowl.
Stir in mushroom mixture – mix well &
pour into prepared dish. In small bowl
combine bread crumbs, Parm., & paprika
with the melted butter – sprinkle evenly
over top of pasta mixture. Bake 30
minutes until heated through & bubbling
& top is golden brown. Allow to cool
5 minutes before serving. Serves 10

(recipe: cookstr.com)
———————————–

Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
—————————–

Garlic Parmesan Potatoes

1 1/2 lb. small red potatoes*
1/3 C. melted unsalted butter
2 large cloves garlic, finely minced
1/3 C. plain breadcrumbs
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. grated Parmesan (or Romano)
cheese
1/2 tsp. oregano
1/2 tsp. paprika

Preheat oven 375 degrees F.
Lightly spray large baking sheet
with nonstick cooking spray. Scrub
potatoes well; dry of any excess
water. Cut each potato in half &
place in large bowl. Mix garlic &
melted butter together – pour
over potatoes. Combine remaining
ingredients & add to potatoes – toss
to coat well. Place potatoes on
prepared sheet & bake 50-60
minutes until golden brown.
Serves 6

*You can use larger red potatoes,
cut them into 1 to 1 1/2 inch
chunks.

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

Ultimate Chocolate Fudge Bundt Cake

1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 C. sour cream
3 eggs
1/3 C. vegetable oil
1/2 C. water
2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 10-inch Bundt pan.
In bowl of stand mixer, beat all ingredients
except: chocolate chips, until well blended.
Fold in chocolate chips & spoon batter into
pan. Batter will be thick. Bake 50 minutes
to 1 hour. Cool 15 minutes in pan before
turning out onto a wire rack to cool.

(recipe: letsdishrecipes.com)
=========================

Our weather has finally ‘turned’ – it’s a
lovely, sunny day – supposed to get up
to 64 degrees F. REALLY hoping it does,
as oldest grandson has a baseball game
this evening 6:30-8 (and really don’t want
to shiver while watching, if I can help it!).

Hope you have a very enjoyable day!

Hugs;

Pammie

WOW!

View from my dining room window

This is what we woke up to this morning – and there was NO reports of this coming on our weather sites! I’d say it’s about 2 inches. I have to babysit in about 2 hours so am glad it looks like it’s falling off the trees & power lines – maybe it will be gone quickly? One can hope, right?

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

Apple Cinnamon Snickerdoodle
Cookie Bars

Apple Mixture:
1 T. butter
2 large Granny Smith apples,
finely chopped
pinch or two ground cinnamon

Snickerdoodle batter:
2 1/4 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. butter, room temp.
1 C. brown sugar
1/4 C. granulated sugar
2 eggs
1 T. vanilla

Cinnamon Sugar Topping:
2 T. granulated sugar
1 1/2 tsp. ground cinnamon

Melt butter in saucepan – add diced
apples & pinch cinnamon. Cook over
medium-high heat 5-6 minutes. Place
cooked apples onto a paper towel &
refrigerate or freeze to allow to cool
completely.

Preheat oven 350 degrees F.
Spray 9 X 13 baking dish with
nonstick cooking spray or line with foil
for easy removal, leaving foil overhang
on sides to pull out of pan easily.
In large bowl add flour, cream of tartar,
baking soda, cinnamon & salt – whisk
to combine. Using elec. mixer, cream
butter & sugars in a bowl at medium
speed until light & fluffy, 2-3 minutes.
Add in eggs one-at-a-time, then vanilla –
beat until smooth. Stir in dry ingredients
until just combined then fold in apple
mixture. Pour batter into prepared pan
& spread evenly.

Cinnamon-sugar Topping:
Stir together in a small cup or bowl
ingredients until well mixed. Evenly
sprinkle topping over top of batter.
Bake 25-30 minutes until surface springs
back when gently pressed. Cool before
cutting. Makes 20-24 bars.

NOTE: poster also said you can add
some white chocolate chips, pecans or
walnuts on top if you like.

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

Breakfast Ham Fritatta

12 eggs
1/2 C. milk
1 lb., cooked/chopped ham
1/2 C. shredded mozzarella
cheese
3 green onions, finely sliced
1 red bell pepper, seeded/diced
1/2 C. frozen corn & peas,
defrosted
salt/black pepper, to taste

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl whisk together eggs &  milk.
Stir in remaining ingredients &
pour into prepared dish. Bake
50-55 minutes until center has set.
Let stand 5 minutes before slicing.

(recipe: withablast.net)
—————————-

Baked Sweet ‘n Sour Chicken

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

Sweet/sour sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. distilled white vinegar
1 T. soy sauce
1 tsp. garlic salt

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Rinse
chicken in water then cut into
cubes; season with salt/pepper,
to taste. Heat 1/4 C. oil in
large skillet. Place cornstarch in
a shallow pie plate; beat eggs
in another shallow pie plate.
Dip chicken into cornstarch,
then into beaten eggs. Cook
chicken until browned but not
cooked through then place in
prepared/greased baking dish.
Mix all Sweet/Sour ingredients
in a bowl using a whisk & pour
evenly over chicken. Bake chicken
one hour – turning chicken pieces
every 15 minutes during cooking
time.

(recipe: cookandbliss.com)
———————————
Fried Rice with Cabbage

Rice:
1 C. brown rice
2 1/2 C. water
1/4 tsp. kosher salt

Fried Rice:
1 clove garlic, minced
2 T. finely peeled/minced ginger root
1/2 C. chopped onion
2 C. shredded cabbage
1 C. bean sprouts
1 1/2 T. canola oil (or other high-heat
oil)
1 C. shredded carrots
2 T. soy sauce (optional)
1/2 C. chopped scallions (or basil)-
optional  garnish
1/4 C. sesame seeds (optional) garnish

Rice:
Add rice, salt & water to a saucepan –
stir once – bring to boil over high heat.
Reduce heat to low. Cover & cook 40
minutes (do not remove lid). Remove
from heat & let stand 5 minutes, covered.
Remove lid & fluff rice with a fork. Lay
rice evenly on a baking sheet (do not press
rice down – arrange to fill baking sheet.)
Refrigerate sheet, uncovered, 1 hour (or
up to 10 hours) to cook & dry out the rice.

To Fry Rice:
Add oil to a pan over medium heat; add
onions & ginger – cook about 4-5 minutes
until onions softened slightly. Add cabbage &
carrots – cook 1 minute; add garlic & cook an
additional 30 seconds. Add rice & turn heat
to High. Stir constantly 4 minutes; stir in soy
sauce. Add bean sprouts cook an additional
minute. Serve with optional garnishes sprinkled
on top. Serves 4

(recipe: skinnyms.com)
———————————-

Crockpot Ham & Cheese Soup

1 red pepper, seeded/diced
1 onion, diced
4 cloves garlic, minced
1 T. oil
1 lb. cooked ham, diced
2 (10 3/4 oz, ea) cans Cheddar Cheese
Soup
2 (10 3/4 oz, ea) cans cream of Potato
soup
3 C. Velveeta cheese, cubed
1 (8 oz) pkg. shredded Cheddar Jack or
Monterey Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper, to taste
1 T. garlic/herb seasoning

In a skillet heat oil & cook onion, garlic
& red pepper until tender – add to 6 qt.
crockpot. Add remaining ingredients to
crockpot – mix well. Cover & cook on Low
4-6 hours, stirring occasionally. Serves 8-10

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

Ham/Apple/Cheese Quiche

1 (9 inch) pie shell, uncooked
(poster used a frozen crust)
1 1/2 C. chopped, cooked ham
1/4 C. chopped onion
1 C. chopped apples (poster used
unpeeled Red Delicious)
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
1 tsp. Dijon mustard (or spicy
brown mustard)
2 tsp. flour
1/2 C. evaporated milk (could
use regular whole milk)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
In large bowl combine ham,
onion & chopped apples – spread
in bottom of pie crust; sprinkle
cheese on top. In another bowl
mix sour cream, mustard, flour,
milk, eggs, salt/pepper until smooth;
pour over ham mixture & bake
50-55 minutes. (you can sprinkle on
extra cheese the last 10 minutes of
baking if you like).
Makes 1 (9 inch) quiche

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

Hot Fudge Pie

1 stick butter, softened
1 C. sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1/2 C. flour

Preheat oven 350 degrees F.
Spray 8″ pie plate with nonstick
cooking spray. In large bowl
cream together butter & sugar
using elec. mixer* until fluffy,
about 3 minutes. Add eggs &
vanilla – mix well. Pour mixture
into prepared pan & bake
30-35 minutes until center
is set.

*Mixing by hand (instead of
using elec. mixer) makes a
more gooey texture; using
elec. mixer makes it more of
a brownie or cake texture.

(recipe: supercookingideas.com)

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

It’s been a nice, quiet week so far –
started a new book by Steve Berry:
“The Bishop’s Pawn”, it’s his latest.
Not exactly sure if I like this one –
I really like his writing style but this
one is different; it’s fiction but explores
what ‘might’ have really happened during
the Martin Luther King, Jr. assassination.
Started it yesterday and am half through
it (I just keep telling myself “You need to
finish it!”); I very rarely bale out on a book.
I’ve been waiting for him to write a new
book and had great expectations for this one
but not sure if it’s the subject matter or the
way he’s writing it, but it drags. We’ll see-

Hope you have a great day!

Hugs;

Pammie

Anyone for Second Spring?

Yesterday was ‘interesting’: temps in the high 20’s, extremely windy and intermittent SNOW! I went to my library knit group first then to Krogers – BRrrrrrr! You certainly didn’t want to be out in it for very long – bitter cold/bitter wind. Got my shopping done, put the cart next to my car to unload it and the next thing I know my cart is rolling across the parking lot! LOTS of wind! Also had to pump gas – that was NO fun! Gas prices jumped a bit from $2.59 to (depending on where you go) $2.69 or $2.79/9! Now is when I’m very grateful for a nice warm/operating car and nice warm house!

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

The Perfect Cream Pie Bars

Dough:

2 C. flour
1/2 C. sugar
4 eggs yolks
1 1/2 sticks butter, room temp,
slightly melted
2 tsp. baking powder
2 tsp. vanilla

Filling:

4 egg whites
2 C. plain Greek yogurt
1/2 C. strawberry yogurt
1 3/4 C. sour cream
1 1/4 C. sugar
5 T. flour (heaping)
zest from 1 lemon
2 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Dough:
Mix all dough ingredients just
until combined (do not over mix).
Divide in half – spread half on
bottom of prepared dish. Bake
10-15 minutes. Cool slightly.

Filling:
Whisk egg whites until stiff peaks
form. In large bowl mix yogurt with
sour cream, sugar, lemon zest, vanilla
& flour – gently fold in egg whites.
Pour filling onto baked/cooled dough.
Crumble other half of dough over top
of filling. Bake 30 minutes until top
is golden. Cool to room temp;
refrigerate 2 hours. Serve chilled.

(recipe: recipelion.com)
——————————–

5-Ingredient Ham/Noodle Casserole

1 (12 oz) pkg. wide egg noodles
1 T. prepared mustard
2-4 C. diced/cooked ham
1 (10.5 oz) can cream of mushroom
soup (undiluted)
1 C. grated Cheddar cheese

Optional:
4 C. frozen French-style green beans
or any other veggies of your choice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook egg
noodles accordg. to pkg. directions
for al dente; drain. In large bowl
combine mustard, ham, soup &
(optional green beans). Pour cooked/
drained noodles over ingredients in
bowl – stir to combine. Pour mixture
into prepared dish & top with grated
cheese. Cover with foil & bake 20
minutes. Remove foil; bake uncovered
20-25 minutes more until cheese is
melted & dish is heated through.
Serves 8

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

Crispy Green Beans

1 C. Panko bread crumbs
1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1 1/2 lb. fresh green beans,
trimmed

Preheat oven 425 degrees F.
Spray a baking spray with nonstick
cooking spray. In a shallow dish
combine bread crumbs, Parm. cheese,
garlic powder, salt & cayenne pepper –
mix well. In another shallow dish whisk
eggs. Coat each green bean in egg, then
coat completely in bread crumb mixture.
Place in a single layer on sheet & spray
with nonstick cooking spray. Bake
12-15 minutes until golden brown &
crispy. Serve immediately.
Serves 6

(recipe: mrfood.com)
——————————

Breaded Pork Chops

1/4 C. Bisquick baking mix
7 saltine cracker squares, crushed
(1/2 C.)
1/2 tsp. seasoned salt
1/8 tsp. black pepper
1 egg
1 T. water
4 pork chops (about 1/2″ thick)

In a plate or shallow dish, mix
Bisquick, cracker crumbs, seasoned
salt & pepper. Mix egg & water in
another shallow bowl/plate. Dip
pork chops into egg mixture then
coat in Bisquick mixture. Spray a
12-inch skillet with cooking spray &
heat over medium-high heat. Cook
pork chops 8-10 minutes in skillet,
turning once, until slightly pink in center.
Serves 4

(recipe: www.tasteandtellblog.com)
————————————

Crockpot Bacon & Bean Soup

6 slices bacon, chopped small
16 oz. dried Great Northern Beans,
soaked*
1 (32 oz) can chicken broth
1 whole onion, diced
3-5 whole carrots, diced
2 cloves garlic minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. black pepper
kosher salt, to taste

Cook chopped bacon in skillet until
crispy; drain. Drain soaking water from
beans & pour beans into 6-7 qt. crockpot.
Add broth, onion, carrots, garlic, thyme,
rosemary & pepper. Add additional water
as needed to cover beans by 1 inch. Add
half of cooked bacon (refrigerate rest of
bacon for later). Cover & cook on Low
10-12 hours or High 6-8 hours until beans
are cooked through. Just before serving,
add rest of cooked bacon, stir & adjust
seasoning of salt/pepper. Serves 10

* You can either do the overnight
bean soak (OR) a ‘quick soak’ –
sort & rinse beans; add them to a big
pot of boiling water. Turn off heat, cover
& let stand until water is room temperature.
Drain soaking water off beans before using.

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

Best Ham Salad Ever

6 C. ham, (cooked), coarsely
ground*
4 eggs, hard-boiled/chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil

In large bowl combine all ingredients &
mix well. (this makes a 1/2 gallon
Tupperware container full).
Recipe can be halved.

*You can finely chop the ham if
you don’t have a food processor
or a meat grinder.

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

Peanut Butter-Stuffed
Chocolate Crescent Rolls

1 tube crescent roll dough (8 count)
1/2 C. peanut butter
3/4 C. mini chocolate chips
powdered sugar

Preheat oven 375 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
Separate dough into 8 preformed
triangles. Spread 1 heaping T.
peanut butter onto wide end of
triangle ( do not go all the way
to the edges of dough). Sprinkle
chocolate chips evenly over dough &
roll up, starting with wide end. Place
2 inches apart on prepared sheet.
Bake 9-11 minutes until dough is
lightly golden brown. Remove from
oven & immediately sprinkle tops
with powdered sugar. Serve warm.
Store any leftovers in air-tight
container at room temp. Slightly
re-heat in microwave, if desired.
Makes 8

NOTE: another commenter said
she used Nutella instead of
peanut butter & a dollop of
thick jam.

(recipe: southyourmouth.com)

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

Not much new going on – glad that,
so far, I don’t have anywhere to go
today. Finished another book and
got the notice from the Library
that a brand new book I want to
read is ‘in’ – YAY! Love the library
‘Hold’ system where you can ask
for a book, even if it’s not in your
local  library and they will put out
a request to have it delivered to
your local library.

Started a new medium yellow baby
blanket – simple pattern, should go
fairly fast. (the ladies in the library
knit group really liked the pattern).

Have a great day & STAY WARM!!!

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
3-Bean Salad

2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————

Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. sugar
1 C. flour
1 heaping cup chopped pecans
1/4 tsp. salt

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas, thawed
(uncooked)
2 eggs, hard boiled/peeled/chopped
4-6 slices bacon, cooked crisp/crumbled-
(or 1 C. cooked/chopped ham)
1/2 C. chopped green (or regular) onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (OR) 1/2 C. chopped
celery
dash cayenne powder
1/2 C. mayonnaise
1/2 C. sour cream

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:

1 1/2 C. heavy cream
8 oz. cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT day!

Hugs;

Pammie

 

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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

Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

Preheat oven 300 degrees F.
Brown sausage in skillet; drain.
Combine sausage with all other
ingredients in a casserole dish.
Cover & bake 2 hours until desired
consistency. Serves 8-10

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie