National KNIT IN PUBLIC Day!

Seven lovely ladies participated today – we sat outside on Panera Bread’s patio (roasting in 74 degrees & sunny). I was there, also, but not in the photos; our youngest member (Katie) is in the third photo along with her younger brother. Her Mom brought all 4 kids plus their 2 puppies – interesting day! I only managed 2 hours in the heat – was just happy we had a turnout (considering I really didn’t know if anyone WOULD show up!).

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

S’Mores Ice Cream Cake
(8 hour – overnight chill time)

Crust:
10 graham crackers, divided
3 T. butter, softened

Ice Cream Layer:
5 oz (or 3/4 C.) bittersweet chocolate
or chocolate chips
1/2 (14 oz) can sweetened condensed
milk (reserve rest for whipped topping
layer)
3/4 tsp. vanilla

Marshmallow Layer:
2 C. mini marshmallows

Whipped Cream Layer:
2 C. heavy whipping cream
reserved 1/2 can sweetened
condensed milk
3/4 tsp. vanilla

S’More Layer:
1/2 C. mini marshmallows
2 Hershey chocolate bars,
broken up
1-2 graham crackers, crushed

Preheat oven 350 degrees F.
Line bottom of 8″ springform pan
with parchment paper. Using food
processor, pulse 10 graham crackers
until finely ground; add butter &
pulse until blended (or crush crackers
in ziplock bag using rolling pin). Add
graham cracker crumbs/butter to a bowl
& use fingertips to mix all well. Press
mixture into bottom of prepared pan;
bake 8-10 minutes until golden brown.
Let cool 25 minutes.

Ice Cream Layer:

Melt chocolate in microwave;
let cool slightly. Using elec.
mixer, beat chocolate, half can
condensed milk & vanilla in
large bowl until combined. Add
1 C. heavy cream & beat on High
speed until thick; medium peaks
forming. Spoon mixture on top of
cooled crust & spread evenly.

Marshmallow Layer:

Sprinkle marshmallows on top &
gently pat down into chocolate
filling.

Whipped Cream Layer:

Using elec. mixer, beat remaining
cond. milk, vanilla & heavy cream until
thick; medium – stiff peaks forming,
3-5 minutes – spread on top of
chocolate layer.

S’More Layer:

Break remaining 2 graham crackers into
tiny pieces; sprinkle crumbs/broken
chocolate bars & marshmallows on top
of whipped cream layer. Cover & freeze
until firm, at least 8 hours & up to 2 weeks.

When ready to serve, unmold & transfer
to a platter. Let stand 5 minutes before
slicing. Serves 12

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

Easy Layered Taco Salad
(overnight recipe)

1 lb. ground beef
1 small can green chilies, (undrained)
1 head iceberg lettuce, outer leaves
removed (all other lettuces will wilt)
1 pkt. dry taco seasoning mix*
1 C. Ranch Sour Cream mayonnaise **
1 (15 oz) can your favorite beans, drained/
rinsed well
1/2 can (about 7 oz) sweet corn kernels,
drained well
1/2 C. chopped red or green onion (more
for garnish)
8 oz. your favorite tomato salsa
8 oz. shredded sharp Cheddar cheese
1 (3.8 oz) can sliced black olives, drained well
1/2 lb. bacon, fried crispy/crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeded/chopped
ripe avocado chunks (optional)
tortilla chips – for topping

Cook ground beef, canned chilies &
taco seasoning in skillet until beef
is browned & liquid from chilies
has evaporated. Refrigerate &
allow to chill until completely cold.
When chilled, place in bottom of
9 X 13″ glass cake pan. Top with a
double layer of lettuce leaves (half
the head), 1/2 C. Ranch/sour cream
mayo (smoothed evenly), beans,
corn, onion, another double layer
lettuce (press down gently after
placing lettuce), 1/2 C. Ranch/Sour
cream mayo, salsa, cheese, olives,
bacon, jalapenos, tomato & more
onion. Cover with foil & refrigerate
12-24 hours before slicing. Break up
tortilla pieces on top & slice. You can
also top with avocado chunks, extra
tomato chunks & hot sauce.
Serves 8-12

*You can also use mixture of cumin,
chili powder & garlic powder

**Ranch Sour Cream Mayonnaise
3/4 C. real mayonnaise
1/4 C. sour cream
3-6 T. dry buttermilk ranch salad
dressing mix

Mix ingredients together well.

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

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

(recipe: 77easyrecipes.com)
—————————-

Brown Sugar Meatloaf

1/2 C. packed brown sugar
1 1/2 tsp. salt
1/2 C. ketchup
1/4 tsp. ground black pepper
1 1/2 lb. ground beef
1 small onion, chopped
3/4 C. milk
1/4 tsp. ground ginger
2 eggs
3/4 C. finely crushed saltine
cracker crumbs

Preheat oven 350 degrees F.
Spray 5 X 9″ loaf pan with
nonstick spray. Spread brown
sugar in bottom of pan & top
with ketchup (spread evenly).
Mix rest of ingredients in large
bowl then shape into a loaf;
place loaf in pan on top of
ketchup. Bake 1 hour.

(recipe: 77easyrecipes.com)
—————————–

Crockpot Smothered Chicken
w/Bacon & Onions

8 slices center cut bacon,
cut into 1″ pieces
2 onions, cut lengthwise in
half, then sliced crosswise
1/3 C. flour
1/2 tsp. pepper
1 1/4 C. chicken broth
8 bone-in, skinless chicken thighs
4 C. egg noodles, uncooked
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
2 T. chopped fresh parsley

Cook in stir bacon in large skillet
on medium heat until crisp; remove
bacon from skillet using slotted
spoon & drain on paper towels.
Drain all but 2 T. drippings from
skillet; add onions & cook 15-18
minutes until golden brown,
stirring occasionally. For the last
minute of stirring add flour, pepper
& half the bacon – whisk in broth
until blended (mixture will be
thick). Add chicken to crockpot &
cover with onion  mixture. Cover &
cook on Low 4-5 hours (or High
2-3 hours). About 15 minutes before
ready to serve, cook noodles accordg.
to pkg. directions, omitting salt. Drain
noodles & place on a platter. Top
with chicken, reserving onion mixture
in crockpot. Mix cream cheese spread,
milk & garlic powder in a bowl then add
to ingredients in crockpot & stir until
blended. Spoon mixture over chicken;
top with parsley & remaining bacon.
Serves 8

(recipe: kraftrecipes.com)
—————————-

Santa Fe Rice Salad

2 C. cooked/cooled rice
1 (15 oz) can pinto beans,
drained/rinsed
3 ears fresh corn on the cob
(about 1 1/2 C. kernels)
1 red bell pepper, diced
1/4 C. minced onion
2 T. white vinegar
2 T. vegetable oil
2 T. chopped fresh parsley
1 jalapeno pepper, seeded/
minced
2 tsp. chili powder
1 tsp. salt
1/4 tsp. sugar

In medium bowl combine rice,
beans, corn kernels & onion. In
another small bowl whisk remaining
ingredients; pour over rice mixture &
mix well. Cover & chill 2-3 hours to
allow flavors to blend. Stir before
serving. Serves 4

(recipe: mrfood.com)
——————————–
Cold Sesame Noodles

1 lb. linguine or spaghetti
1 C. peanut butter
6 scallions (green onions),
thinly sliced
2 T. vegetable oil
2 T. soy sauce
3 cloves garlic, minced
1 1/2 tsp. white vinegar
2 T. sesame oil
1/4 tsp. ground red pepper
1/2 of a red pepper, cut into
strips

Cook pasta accordg. to pkg.
directions; drain. In large
bowl combine remaining
ingredients; mix well. Add
pasta & toss to coat evenly.
Cover & chill at least 1 hour
before serving. Serves 4

(recipe: mrfood.com)
——————————–

Gazpacho (cold summer soup)

1 (46 oz) can tomato juice
1 C. diced cucumber
1 C. diced green bell pepper
1 C. sliced green onions
2-3 cloves garlic, finely chopped
6 T. white vinegar
4 T. olive or vegetable oil
2 tsp. salt
2 tsp. Worcestershire sauce
hot pepper sauce, to taste

In large bowl combine all ingredients;
mix well & serve chilled. Serves 8

Note: you can also add fresh chopped
tomato, thyme, rosemary,oregano,basil
or dill.

(recipe: mrfood.com)
—————————–

Grilled Cabbage Steaks w/Bacon &
Blue Cheese

6 slices bacon
1 pkg McCormick Grill Mates Smoky
Applewood Marinade
3 T. vegatable oil
2 T. cider vinegar
2 T. maple syrup
1 head green cabbage, cut into
3/4″ thick slices (about 6 ‘steaks’)
1/2 C. crumbled blue cheese
2 T. thinly sliced green onions

Cook bacon in large skillet on medium
heat until crisp; reserve 1 T. drippings;
crumble bacon. Mix Marinade Mix,
oil, vinegar, maple syrup & reserved
bacon drippings in small bowl until
well blended. Place cabbage steaks
in large ziplock bag or glass dish; add
marinade & toss to coat well.
Refrigerate 30 minutes (or longer)
for extra flavor. Remove from
marinade & reserve any leftover
marinade.
Heat grill to medium heat & grill
cabbage ‘steaks’ 5-6 minutes per
side until tender-crisp, brushing
with leftover marinade. Serve
steaks topped with blue cheese,
crumbled bacon & green onions.
Serves 6

(recipe: mccormick.com)
——————————–

Summertime Fluff

1/2 (16 oz) box orzo pasta
1 (20 oz) can pineapple tidbits,
drained (reserve 1 C. juice)
1/3 C. sugar
1 T. flour
1/4 tsp. salt
3 T. egg whites
1 tsp. lemon juice
1 C. vanilla Greek yogurt
1 1/2 C. miniature marshmallows
1/2 C. maraschino cherries, cut in
half
1 (15 oz) can mandarin oranges,
drained
2 C. Cool Whip, thawed

Cook pasta accordg. to pkg. directions;
drain. Rinse under cold running water;
drain well. In saucepan over medium
heat combine reserved pineapple juice,
sugar, flour, salt & egg whites; cook
until mixture thickens & is smooth,
stirring constantly. Remove from heat
& stir in lemon juice – let cool.
In large bowl combine pasta, pineapple
juice mixture & yogurt. Stir in pineapple
tidbits & marshmallows; fold in mandarin
oranges, cherries & Cool Whip. Serve or
refrigerate until ready to serve.
Serves 12

(recipe: mrfood.com)

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

It’s a gorgeous Summer day out – sunny with
a slight breeze; it’s 83 degrees F. now & supposed
to get up to 86 – WARM!

Gas prices are in the ‘decent’ range: $2.33/9 –
I read in our local paper that gas prices around
here are the lowest they’ve been in many years.
YAY!

Right now I’m happy I’m home in my nice
air conditioning with no particular plans for
the day other than making dinner later.

Enjoy your day;

Hugs;

Pammie

Nothin’ Special . . .

Today is my ‘in between’ day – in between baby sitting days. I’m learning that I’m looking forward to these days when I don’t have the entire day nailed down with ‘sitting’; don’t get me wrong – I love my new grandson, but there are times when it really gets tiring. The other day I sat from 9:45 – 5:10 p.m. and, unlike his ‘normal’ – this time he decided he didn’t need to SLEEP! All during that entire time I’d say he had a total of, maybe, 1 hour of sleep – drove me nuts! Get him asleep, put him down and (MAYBE, if I was lucky) he’d sleep – but that day, no more than 10-15 minutes before he was awake again! Awake is not a bad thing but it is if they’re cranky! Not sure just what he thought was going on, but he had one very TIRED Grandma by the end of that day! (That would have been Tuesday and THEN I had Knit/Crochet night!)…sigh…

The weather has gone back to (I would call it: Poopy) – 40’s/50’s & gloomy/gray, rainy. It IS supposed to get warmer for Mother’s Day, so that will be nice for all those people going out to eat. Today it’s around 48 degrees F. raining & gloomy. I’m thinking of going to the library & Meijers – just for something different. Have no idea what I’m making for dinner, either; I have the option of doing Ravioli, or homemade pizza. One thing that has changed over the past 2 weeks is: it’s just my husband & I eating meals! If I cook anything we end up having those same leftovers for DAYS! I made salmon patties & baked potatoes the other night and by the next day I didn’t even want to SMELL them! Weird, I know – food lately is not something I really want to eat OR smell (and NO, I’m not pregnant, for those funny friends of mine who might want to suggest that!).

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

Vanilla Cream Cheese Custard

2 1/2 C. whole milk, divided
6 large egg yolks
2/3 C. granulated sugar, divided
1/3 C. corn starch
1 vanilla bean, split & scraped
4 oz. cream cheese, softened

Optional garnish: fresh strawberries

In a medium bowl whisk 1/2 C. milk,
egg yolks, 1/3 C. sugar & corn starch;
whisk until well blended. In small
saucepan heat remaining 2 C. milk with
remaining 1/3 C. sugar & scraped
vanilla bean seeds with the pod. Heat
to simmer, then remove pod & discard.
While whisking, slowly drizzle hot milk
into the bowl with egg/sugar mixture,
making sure to whisk continually. Pour
entire custard mixture back into the pan
& heat just until it thickens, which should
be very quickly. Reduce heat to Low, add
softened cream cheese & beat with a
whisk while cooking – about 1 minute,
to form a thick creamy custard. Pour
mixture into a large serving bowl (or
individual dishes). Cover with plastic
wrap, pushing wrap down onto surface
of custard (this prevents a skin forming
on the top). Refrigerate completely
before serving. Top with fresh straw-
berries when serving, if desired.
Serves 8

Note; this can be prepared a day
ahead & kept refrigerated until
ready to serve

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

Creamy Pea Salad

1/2 yellow bell pepper,
finely chopped
1/4 C. shredded Cheddar cheese
1/4 C. mayonnaise
1/4 C. plain Greek yogurt
1 T. dried basil
1 T. finely diced red onion
2 tsp. diced pimiento
1/2 tsp. apple cider vinegar
1 tsp. sugar
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lb. shelled fresh peas (OR)
2 (16 oz, ea) pkgs. frozen tiny
peas, thawed

In large bowl combine all ingredients
except peas – mix well. Stir in peas
until completely coated with dressing.
Cover & refrigerate at least 3-4 hours;
serve at room temperature.
Makes 8 Cups – about 16 servings

(recipe: theseasonedmom.com)
——————————
Honey-Garlic Pork Chops
(grill)

1/2 C. ketchup
2 2/3 T. honey
2 T. soy sauce
2 cloves garlic, crushed
6 (4 oz, ea) 1inch thick pork chops

Preheat grill for medium heat &
lightly oil grate. Whisk ketchup,
honey, soy sauce & garlic in a
bowl to make glaze. Sear chops
on both sides on grill. Lightly brush
glaze on each side of chops as they
cook; grill until no longer pink in
center, about 7-9 minutes per side.
(an instant-read thermometer
inserted into center of chops should
read 145 degrees F.)

(recipe: allrecipes.com)
————————————
Crockpot Apple Balsamic Chicken

1 lb. boneless chicken breast
1 medium apple, chopped
1/4 C. balsamic vinegar
2 T. lemon juice
1/2 tsp. garlic powder
1/4 tsp. thyme
1/2 tsp. paprika
salt/pepper, to taste
2 T. butter
2 T. flour

Whisk together vinegar, lemon juice,
garlic powder, thyme, paprika, salt/
pepper. Place chicken in crockpot;
pour mixture on top. Add chopped
apples on top; cover & cook on Low
4 hours. Remove chicken from crockpot,
chop or shred, as desired. Remove
liquid from crockpot & strain through
a colander into a saucepan. Add butter
& flour & bring mixture to a boil. Cook
3-5 minutes until slightly thickened.
Add chicken back into crockpot &
pour sauce over top. Coat chicken
with liquid & warm 10-15 minutes
before serving.

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

Baked Lemon/Garlic Tilapia

3-6 Tilapia filets
6-8 crushed/diced large cloves
garlic
2 1/2 T. butter
4 T. fresh lemon juice
3 T. fresh or dried parsley
1 tsp. fresh or dried oregano
salt/pepper, to taste

Preheat oven 400 degrees F.
In saucepan over Low heat, melt
butter; saute garlic 1 minute. Add
3 T. lemon juice, parsley, oregano,
salt/pepper – mix together & turn
off heat. Spray large baking dish
with nonstick spray. Pour 1 T.
lemon juice into dish, place fish
on top & season with herbs,
salt/pepper. Pour lemon mixture
over fish & sprinkle top with some
parsley. Bake until fish is cooked
through.

(recipe: 77easyrecipes.com)
—————————–

Stuffed French Bread

1 loaf French bread (unsliced)
1 lb. ground beef
2 T. finely chopped onion
1/2 C. chopped celery
1 tsp. minced garlic
1 can cream of mushroom soup
2 T. milk
2 tsp. Worcestershire sauce
salt/pepper, to taste
1 1/2 C. shredded Cheddar
cheese
1/2 T. chopped parsley (optional)

Preheat oven 350 degrees F.
Slice French bread in half length-
wise – remove bread in center of
each half – reserve removed bread
to a large bowl & tear into small
chunks. In large skillet brown beef
& onion over medium heat; drain.
Add celery & garlic, cook a few minutes.
Pour in soup, Worc. sauce & milk;
season with salt/pepper – cook 5
minutes while stirring then remove
to large bowl. Place the 2 halves
of bread on a large baking sheet.
Pour meat mixture evenly in
center of ONE half of bread. Top
with cheese then cover with
second bread half.
Bake 10-15 minutes.

(recipe: 77easyrecipes.com)
————————————

Classic Lemon Bars

Crust:
1/2 C. butter, melted
1 C. plus 2 T. flour
1/4 C. powdered sugar
1/8 tsp. salt

Filling:
3 eggs
1 1/2 C. sugar
1 T. lemon zest
1/2 C. lemon juice, fresh
squeezed
1/2 tsp. baking powder
1/2 C. flour

Topping:
powdered sugar
lemon slices (optional)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking dish with
nonstick spray. Mix melted
butter, flour, powdered sugar
& salt together; press in an
even layer in bottom of prepared
pan. Bake 10 minutes.
In medium bowl mix eggs, sugar,
lemon zest, lemon juice, baking
powder, & flour together. Pour
mixture over cooled crust & bake
25 minutes until filling has set.
Allow to cool.
When cooled, sprinkle top with
powdered sugar & top each
bar (if desired) with a lemon
slice. Best eaten at room
temperature or cold.
Makes 9-12 bars

(recipe: alattefood.com)
——————————-

Crockpot Spicy Chicken Soup

2 large baking potatoes, peeled/
cut into chunks (about 3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled/ cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 C. salsa
1 1/2 tsp ground cumin
1 tsp. chili powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
cut in half
4 skinless, boneless chicken thighs
(about 10 1/2 oz)
3 C. chicken broth

4 (6 inch) corn tortillas, cut into strips
chopped fresh parsley – garnish

Preheat oven 350 degrees F.
Bake tortilla strips on cookie sheet
10-15 minutes – set aside

Place potatoes, corn, celery, onion &
garlic in crockpot. Stir in salsa, cumin,
chili powder & pepper. Distribute
chicken evenly on top of veggies &
pour chicken broth over top. Cover
& cook on High 4 hours. Remove
chicken – shred into bite-sized pieces,
stir then return to crockpot. Cover &
cook 15-20 minutes longer until
vegetables are tender.
Serve topped with baked tortilla strips
& garnish with parsley.
Serves 6

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

Chicken Pasta Primavera Salad

2 C. cooked chicken, cut into chunks
8 oz. curly pasta
1/2 C. olive oil
1 small onion, sliced into rings
1 medium carrot, diced
1 small summer squash, sliced
into rounds
8 spears asparagus, cut into 2″
pieces
1/2 c. peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 C. chopped fresh basil
1/4 C. grated Parmesan cheese
1 C. cherry tomatoes, halved
grated fresh Parmesan – garnish

Cook pasta accordg. to pkg. directions
for al dente, about 10 minutes. Drain,
rinse with cold water & transfer to large
bowl. Drizzle 1 T. olive oil on pasta &
toss to coat. In large skillet heat 1 T.
olive oil over medium-high heat. Add
onion; cook until soft, about 2- 3 minutes.
Add carrot, summer squash & asparagus:
cook 1-2 minutes. Add peas & cook
1 more minute. Vegetables should be
just cooked & still crisp; season with
salt/pepper – remove from heat & let cool.
Whisk red wine vinegar, lemon juice, garlic,
basil & Parm. cheese until combined –
continue whisking & drizzle in remaining
5 T. olive oil. To serve, toss pasta with
cooked chicken, sauteed vegetables,
cherry tomatoes & Parmesan dressing
until well combined. Transfer to a
serving platter & garnish with grated
Parmesan cheese. Serves 4

(recipe: perdue.com)
————————————–
Boston Cream Pie Dessert
(2 hour or overnight recipe)

Crust:

2 1/2 C. graham cracker crumbs
2 T. sugar
10 T. unsalted butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (8 oz) tub Cool Whip, thawed
1/2 C. powdered sugar
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 tsp. vanilla

Chocolate topping:

6 oz. semi-sweet chocolate chunks or
chips
1/4 plus 2 T. heavy cream (or Half & Half)
1 1/2 T. gran. sugar
1 1/2 T. corn syrup

Line a 9 X 13″ baking dish with foil or
parchment paper.
Preheat oven 375 degrees F.
Place graham crackers in food processor;
add sugar & process until combined.
Slowly drizzle melted butter in & process
until crust comes together. Press crust
into prepared pan & press down firmly.
Bake 7-8 minutes; cool completely.

Filling:

Place cream cheese in food processor;
process until creamy, 10-15 seconds.
Add vanilla, dry pudding mix & sugar –
process until well combined. Add Cool
Whip in 2 additions; process just until
combined, do not over mix. Scoop
filling into baked/cooled crust & spread
evenly – smoothing top. Refrigerate
2 hours to overnight.

Chocolate Topping:

Place chocolate in medium bowl. Place
cream, sugar & corn syrup in medium
saucepan & heat to just boiling; remove
from heat. Pour cream mixture over
chocolate (do not mix – let stand 5
minutes). Whisk mixture until smooth
then let cool to room temperature.
Pour mixture over filling OR top each
slice just before serving. Serves 6

(recipe: crunchycreamysweet.com)

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

Let’s see – in our area gas prices are at a ‘nice’
place: $2.23/9 . . . I like that!

I’ve decided that for Mother’s Day I’m going to
make myself (and everyone else) a repeat of
the Strawberry Heaven dessert – I posted it
before (made with already prepared Angel
Food Cake, Cool Whip, cream cheese, Jello) –
they all liked it and I decided I would  ‘treat’
myself for a change – (grin).

Hope your days are coming together nicely for
you. Spring is all around – trees & flowers
blooming, birds singing – and we need the rain,
even though it makes for gloomy days – we
ALWAYS have SOMETHING to be grateful for!

Hugs;

Pammie

 

and a Happy Tuesday to you, too!

Sorry I’ve been absent & not posted – no good reason other than being busy! Babysat youngest grandson yesterday for 5 1/2 hours; for the most part it was easy – got some knitting done. I’ve started a new (to me) pattern called Tassel stitch; it’s 8 rows for one pattern and I’ve decided it will make a good baby boy blanket, doing it in medium blue yarn. Am also babysitting for a few hours tomorrow – I’ll be pretty good at this by the time I’m done, right?

He’s officially 2 months old now!

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

Lemon Lush

Bottom Pecan Layer:
2 C. flour
1 C. butter, melted/cooled
1/2 C. finely chopped pecans*
1/4 C. granulated sugar

Lemon Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese,
softened to room temp.
1 C. granulated sugar
1-2 T. fresh squeezed lemon juice

Lemon Pudding Layer:
2 (3.4 oz, ea) pkgs. instant lemon
pudding mix
1 1/2 C. milk

Topping:
1 (8 oz) tub Cool Whip, thawed
(or you can use the same amount
of whipped cream)
zest of 1/2 lemon
(optional: sprinkle finely chopped
pecans on top OR thinly sliced
lemon quarters arranged on top)

Preheat oven 350 degrees F.
In large bowl combine flour, melted/
cooled butter, ground pecans & 1/4
C. sugar – press into bottom of 9 X 13″
baking pan & bake 20-25 minutes until
golden brown. Allow to cool completely
before adding any layers.
Using an elec. mixer, combine cream
cheese, 1 C. sugar, 1-2 T. fresh lemon
juice – mixture should be even & smooth;
spread evenly on top of baked/cooled
bottom crust.
In large bowl whisk milk & instant pudding
mix until set (4-5 minutes); spread evenly
on top of cream cheese layer.
Spread thawed Cool Whip on top of
pudding layer & add lemon zest and/or
finely chopped pecans. Refrigerate 1 hour
to set before serving. Serves 6-8

NOTE: You can freeze it overnight for more
defined slices. Do NOT freeze if you substitute
whipped cream – it might not hold up like
Cool Whip. Make sure you use a sharp knife
when cutting if it’s frozen.

*you can put them in a food processor to
pulse, also

(recipe: amandascookin.com)
———————–

Crockpot Ham & Bean Soup
(overnight recipe)

1 lb. mixed dried beans
ham bone
1 1/2 C. cooked, cubed ham
1 large onion, chopped
3/4 C. chopped celery
3/4 C. carrots, sliced or chopped
2 T. fresh parsley, chopped
6 C. water
2 T. Worcestershire sauce
1 bay leaf
1 tsp. ground mustard
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (2-4 T)
1 (15 oz) can diced tomatoes
1 C. tomato juice

Place beans in large bowl & cover
with 6 C. water – soak overnight/
drain liquid. Add beans, ham bone,
ham, onion, celery, carrots, parsley,
water, Worc. sauce, bay leaf, ground
mustard, chili powder, salt/pepper to
crockpot. Cover & cook on Low 8-10
hours or High 5-6 hours. Combine
lemon juice, tomatoes & tomato
juice – stir into soup. Remove bay
leaf & ham bone before serving.
Serves 10

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

Ham & Cheese Puff
(brunch, lunch or dinner)
OVERNIGHT recipe

2 (1 lb, each) loaves Italian
bread, cut into 1-inch cubes
6 C. cubed, fully cooked ham
1 1/2 lb. Monterey Jack or
Muenster cheese, cuted
1 medium onion, chopped
1/4 C. butter
16 large eggs
7 C. milk
1/2 C. prepared mustard

Toss bread, ham & cheese in a
LARGE bowl then divide between
2 greased 9 X 13″ baking dishes.
In a skillet saute onion in butter
until tender; transfer to a bowl.
Add eggs, milk & mustard; mix
well then pour over bread
mixture. Cover & refrigerate
overnight

Remove from fridge 30 minutes
before baking.
Preheat oven 350 degrees F.
Bake, uncovered, 55-65 minutes
until a knife inserted near center
comes out clean. Serve immediately.
Makes 24-30 servings

(recipe: tasteofhome.com)
——————————–

Nanny’s Parmesan Mashed Potatoes

5 lb. potatoes, peeled/cut into
1″ pieces
3/4 C. butter, softened
3/4 C. sour cream
1/2 C. grated Parmesan cheese
1 1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. pepper
3/4 – 1 C. milk, warmed
2 T. minced fresh parsley

Place potatoes in a 6-qt. stockpot;
add water to cover & bring to boil.
Reduce heat; cook, uncovered,
10-15 minutes until tender. Drain;
return potatoes to pot & stir over
Low heat 1 minute to dry. Coarsely
mash potatoes, gradually adding
butter, sour cream, cheese, seasonings
& enough milk to reach desired
consistency. Stir in parsley.
Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
———————————-
Granny’s Vegetable Salad
(overnight recipe)

3/4 C. white vinegar
1/2 C. vegetable or olive oil
1 C. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 (15 oz) can small green peas,
drained
1 (14.5 oz) can French-style
green beans, drained
2 (11 oz, ea) cans sweet or
shoepeg corn, drained
1 C. diced celery
1 C. diced bell pepper
1 C. diced onion
1 (2 oz) jar diced pimientos,
drained

Combine vinegar, oil, sugar, salt
& pepper in small saucepan;
bring just to a boil over medium-
high heat, stirring constantly
until sugar dissolves. Remove
from heat & allow to cool.
Combined remaining ingredients
in large bowl & pour vinegar
mixture over all, stirring to coat.
Cover & chill 8 hours until
thoroughly chilled. Serve with a
slotted spoon.

(recipe: southernplate.com)
———————————
Sweet & Sour Green Beans

6-7 slices bacon
1/2 onion, chopped
1 (32 oz) pkg. frozen French-style
green beans (or other green beans)
2 T. vinegar
2 T. granulated sugar
salt/pepper, to taste

Cut bacon into 1-inch segments;
place in skillet with onion & cook
over medium heat until browned;
stirring often; remove to a plate.
Add beans to skillet & continue
cooking over medium heat until
they are desired tenderness;
add vinegar & sugar – stir. Add
bacon & onions to skillet & let
simmer a few minutes, stirring
often. Add salt/pepper, to taste
& serve warm.

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

(Lower fat) Buttermilk Oven-
Fried Chicken

8 bone-in chicken pieces (thighs,
drumsticks, breasts or a mix)-skin
can be removed before preparation,
if desired
1 T. oil*

Buttermilk Dip:
1 C. buttermilk**
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. hot sauce (optional)

Coating:
2 C. flour
1 T. kosher salt
1 T. paprika (smoked is best)
1/2 tsp. black pepper
1 T. garlic powder
2 tsp. onion powder
1 tsp. sugar

*Oils: canola, peanut or vegetable –
avoid olive oil due to it’s smoking
point

Place oil in large baking sheet (15 X 10
jelly roll pan works well) or large baking
pan (metal roasting works well, too).
Place pan in oven & heat to 350 degrees F.

Whisk all buttermilk dip ingredients in large
bowl; mix all coating ingredients in another
large bowl. Dip chicken into buttermilk then
into coating mixture – again, dip piece in
buttermilk & coating mixture – place chicken,
skin sides down on hot baking sheet. Bake
25 minutes. Turn chicken over & bake another
20 minutes. Serves 4-8

** If you do not have Buttermilk:
In a 2-cup measuring cup pour 1 T.
lemon juice or vinegar – pour milk
into cup to the 1-cup mark & stir
with a fork. Let stand 5 minutes &
you now have 1 cup buttermilk

NOTE: To prevent flour from getting gloppy
from the dipping, only add enough to coat
a few pieces then add more for next batch.
Poster also adds: she uses an oblong pan for
flour dip because it gives you space to roll
the chicken in the coating

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

Quick (Ravioli) Lasagna

1 (20 oz) bag frozen ravioli, any flavor
1 1/4 C. spaghetti sauce
1 (8 oz) pkg. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Spray an 8 X 8″ baking dish with
nonstick spray. Spoon about 1/4 C.
spaghetti sauce on bottom of dish;
add a layer of ravioli on top &
sprinkle with half mozzarella cheese.
Repeat layers, finishing with mozzarella
on top. Sprinkle top with Parmesan
cheese. Cover & bake 30 minutes.
Uncover & bake an additional 10
minutes until cheese is bubbling.
Let stand 10 minute before cutting.
Serves 4-6

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

Apple Brownies

3 large sweet apples, peeled/
cored & chopped (2 1/2 – 3 cups)
1 1/4 C. flour
1 C. sugar
1/4 C. orange juice
12 T. unsalted butter, room
temp.
1 large egg
1 T. lemon juice
1 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg

Place chopped apples in large bowl
& pour lemon juice over – toss to
coat fully.
Preheat oven 350 degrees F.
Lightly spray 8 X 11″ baking dish
using nonstick spray (or butter).
In medium bowl whisk flour,
cinnamon, baking powder, salt &
nutmeg. In another large bowl or
mixer cream butter & sugar until
fluffy & lightened in color. Mix
in egg & vanilla until incorporated;
mix in orange juice – gradually add
dry ingredients. Stir until just
combined then fold in chopped
apples. Pour mixture into prepared
dish. Bake 40-45 minutes until golden
brown. Remove from oven & let cool,
then slice into squares. Makes 1 dozen
squares.

(recipe: 12tomatoes.com)

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

Hope things are going good for you;

Hugs;

Pammie

Ah, Spring – Flowers and Rain!

Looking at our weather forecast for the next few days, it’s looking like we won’t see the sun for quite a few days. It’s 50 degrees F. out there now, grey & rainy – guess I shouldn’t complain, though, because we all remember the rhyme we used to repeat as children: “April showers bring May flowers!” Lots of our flowers are blooming in the yard: daffodils, narcissus, Hyacinth (pretty but stinky), forsythia bushes, grape hyacinth and those tiny little white & purple violets we get all over the yard (they grow wild). I love driving around during this time of year and getting to see all the blooming bushes & trees in peoples yards; there is a gorgeous flowering magnolia near us (I’ve mentioned in years past my grandmother had a HUGE flowering magnolia in our yard that had dinner-plate sized flowers; really gorgeous but the blooms only lasted ONE day!). Seeing flowering plum & other beautiful pink-shaded bushes makes me really happy – I LOVE SPRING!

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

Crockpot Dump Cake

1 (15.25 oz) box yellow cake mix
2 (21 oz, ea) cans cherry (or your
choice) pie filling
1/2 C. (1 stick) unsalted butter,
cubed

vanilla ice cream or whipped cream
for garnish

Lightly spray insides of crockpot with nonstick
spray. In large bowl cut cubed butter into cake
mix & mix until butter is coarse & crumbly. Pour
pie filling in crockpot then cover with cake
topping. Cover & cook on High 2 hours until
cake is golden brown & filling is hot & bubbly.
Transfer dessert to serving bowls & serve hot,
with vanilla ice cream and/or whipped cream.
Serves 8

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

Hash Brown Casserole

1 pkg. frozen shredded hash
brown potatoes, thawed
1 can cream of chicken soup
1/2 onion, diced
3 tsp. crushed garlic
2 tsp. paprika
1 tsp. black pepper
1 (16 oz) tub sour cream
2 T. butter, melted
8 oz. shredded sharp Cheddar
cheese
salt/pepper, to taste

Optional topping:
chopped, cooked crispy
bacon – sprinkled on top
before baking

Preheat oven 350 degrees F.
Spray a 5 qt. casserole dish with
nonstick spray. Pour potatoes into
dish & sprinkle generously with
salt/pepper. In large bowl combine
remaining ingredients (except
Cheddar cheese) – pour mixture
over potatoes & top with Cheddar
cheese – spread out evenly. Bake
50 minutes until bubbly & golden
brown. Serves 6

(recipe:casserole.cooktopcove.com)
———————————

Lemon Thyme Pork Chops

4 boneless pork chops (rib or
sirloin)
2 cloves garlic, minced
1/2 C. heavy cream
1/2 C. flour
1/4 C. dry white wine (or water)
4 T. unsalted butter, divided
1 1/2 tsp. lemon zest
1/4 C. lemon juice
1 tsp. creole seasoning
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/black pepper, to taste
chopped green onions – garnish

In small bowl whisk flour, creole
seasoning, garlic & onion powders,
salt/pepper. Dredge pork chops
thoroughly in mixture, pressing
gently so it adheres. Heat 2 T.
butter in large skillet over medium-
high heat. Once hot, add chops &
cook, without moving (other than
to flip) until browned on both
sides, 6-7 minutes per side. Remove
from heat & transfer to a plate, cover
to keep warm. Return skillet to heat
& pour in wine, lemon juice & zest,
minced garlic & thyme, season
again with salt/pepper. Reduce
heat to medium & stir, making sure
to scrape browned bits on bottom
of pan. Return chops to pan &
reduce heat to Low; simmer 15-20
minutes until chops are cooked through.
Remove chops to a plate (or oven
preheated to 200 degrees F.) then add
remaining butter to sauce in skillet.
Whisk in heavy cream & bring to boil,
reduce heat to Low again & simmer
until thickened; once desired thickness
is reached, drizzle over chops &
serve hot. Serves 4

(recipe: 12tomatoes.com)
———————————

Brown Sugar/Honey Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
over medium heat, melt 2 T.
butter. Season chicken with salt/
pepper & add to skillet. Sear chicken
pieces on both sides until golden
brown, 1-2 minutes per side. Place
chicken in prepared dish along
with onion slices. Melt remaining
2 T. butter in skillet; add garlic &
cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme &
basil; stir to combine then pour
over chicken & onion in dish.
Bake 25-30 minutes. Once chicken
is cooked thoroughly, remove
from oven & serve hot. Serves 6-8

(Recipe: 12tomatoes.com)
——————————–

Calzone Pinwheels
(appetizers)

1/2 C. shredded mozzarella
cheese
1/2 C. ricotta cheese
1/2 C. diced pepperoni
1/4 C. grated Parmesan
cheese
1/4 C. chopped fresh
mushrooms
1/4 C. finely chopped
green pepper
2 T. finely chopped onion
1 tsp. Italian seasoning
1/4 tsp. salt
1 (8 oz) pkg. refrigerated
crescent rolls
1 (14 oz) jar pizza sauce,
warmed

Preheat oven 375 degrees F.
Spray a baking sheet with
nonstick spray.
In small bowl mix first 9
ingredients. Unroll crescent
dough & separate into
four rectangles; press
perforations to seal. Spread
rectangles with cheese mixture
to with 1/4 inch of edges. Roll
up, jelly-roll style, starting
with a short side – pinch seam
to seal. Using a serrated knife,
cut each roll into four slices &
place on sheet, cut sides down.
Bake 12-15 minutes until golden
brown. Serve with pizza sauce.
Makes 16

(recipe: tasteofhome.com)
—————————-

Crockpot Italian Bacon/Cheese
Rotini

2 C. Half & Half
1 (10.75 oz) can Cheddar
cheese soup
1/2 C. butter, melted
1 (16 oz) pkg. Velveeta (or
half of 32 oz. pkg) cut into cubes
1 (16 oz) box rotini pasta, cooked
1 (12 oz) pkg. bacon, fried/crumbled
2 large cloves garlic, minced
1 to 1 1/2 C. Italian bread crumbs

Pour Half & Half, soup & melted
butter into crockpot; stir until
completely mixed. Add cheese,
bacon, garlic & rotini & stir.
Sprinkle bread crumbs over top.
Cover & cook on Low 1 1/2 to
2 1/2 hours until cheese is melted.
Stir gently, but well so bread
crumbs & melted cheese are evenly
distributed. Serves 8

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

Broccoli/Ham Scalloped Potatoes

1/4 C. butter, cubed
2 T. chopped onion
4 cloves garlic, minced
5 T. flour
1/4 tsp. white pepper
1/8 tsp. salt
2 1/2 C. milk
2 C. shredded Swiss cheese,
divided
2 lb. potatoes, peeled/thinly
sliced (about 4 C.)
2 C. fully cooked ham cut into
strips
2 C. frozen broccoli florets,
thawed/patted dry

Preheat oven 350 degrees F.
In Dutch oven, heat butter over
medium-high heat. Add onion &
garlic; cook & stir 2-3 minutes
until tender. Stir in flour, white
pepper & salt until blended;
gradually whisk in milk & bring
to a boil, stirring constantly.
Cook & stir 2 minutes until
thickened. Stir in 1 C. cheese;
reduce heat & cook 1-2 minutes
until cheese melts (sauce will
be thick) – remove from heat.
Add potatoes, ham & broccoli
to sauce; stir gently to coat.
Spray eight ramekins* with nonstick
spray & place mixture into
containers. Bake, covered,
40 minutes. Sprinkle tops with
remaining cheese & bake, uncovered,
20-25 minutes longer until potatoes
are tender & cheese is melted.
Serves 8

*small individual oven-proof dishes

(recipe: tasteofhome.com)
——————————
Cheesy Ham Chowder

10 strips bacon, diced
1 large onion, chopped
1 C. diced carrots
3 T. flour
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 (15 1/4 oz) can whole kernel
corn, drained
2 tsp. chicken bouillon granules
pepper, to taste
3 C. (12 oz) shredded Cheddar
cheese
2 c. cubed, fully cooked ham

In Dutch oven cook bacon over
medium heat until crisp; using
slotted spoon, remove to paper
towels to drain. Place onion &
carrots in drippings & saute until
tender. Stir in flour until blended;
gradually add milk & water & bring
to a boil. Cook & stir 2 minutes
until thickened. Add potatoes,
corn, bouillon & pepper; reduce
heat, simmer, uncovered, 20
minutes until potatoes are tender.
Add cheese & ham; heat until
cheese is melted. Stir in bacon &
serve. Serves 10

(recipe: tasteofhome.com)
——————————–

Make Ahead French Toast Casserole
(overnight recipe)

20-24 slices cinnamon bread (or
cinnamon raisin)
3 C. milk
1 C. Half & Half
4 eggs
1 C. granulated sugar, divided
1 tsp. vanilla
1/8 tsp. ground nutmeg
1 (8 oz) pkg. cream cheese, softened

cinnamon sugar – optional

Trim crusts from bread. Spray a 9 X 13″
baking dish with nonstick spray & arrange
half of bread in pan. In large bowl combine
milk, 3 eggs, Half & Half & 1/2 C. sugar –
whisk until well blended – pour half of
mixture over bread in pan. Using a food
processor or blender, add 1 egg, 1/2 C.
sugar, vanilla, nutmeg & cream cheese –
process until smooth then pour over
moist bread in pan. Top with remaining
bread & pour remaining milk mixture over
bread. Cover & refrigerate overnight. Remove
from fridge & let stand 30 minutes.
Preheat oven 350 degrees F.
Bake 50-55 minutes. Let stand before
serving. Sprinkle top with cinnamon sugar
if desired. Makes 12 servings

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

Extreme Lemon Bundt Cake

1 (18 oz) box Betty Crocker or
     Pillsbury lemon cake mix
1 (3 oz) box instant lemon pudding
mix
4 extra-large eggs
1 C. sour cream
2 tsp. lemon extract (optional)

zest of 1 lemon
juice of 1 lemon
1/2 C. oil

Spray insides of bundt pan with
nonstick spray (or) use two
large loaf pans, sprayed with
nonstick spray.
Preheat oven as directed on cake
mix box. Mix all ingredients together
& pour into pan(s). Bake as directed
on cake mix box.
Makes 16 slices

NOTE: This can be frozen for up to 30
days & still taste like you just baked it/
them (according to poster)

(recipe: food.com)

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

This week is shaping up to be very busy for
me; babysat my 7 week old grandson yesterday –
he’s finally coming out of the “I’M STARVED”
6-8 week growth spurt and not eating
constantly – Whew! I was quite surprised
when he only drank ONE bottle and then
took a good 2 hour nap – before he would
drink a full bottle, sleep maybe (if you were
LUCKY) 10-15 minutes, then want another
2-4 oz.! We’re just happy he’s healthy &
growing! Tonight I have a spaghetti dinner
fund raiser to attend (and I don’t even LIKE
spaghetti!). The event is for a farm near
where my special needs group meets; the
owners are also the people who started
our special needs group; their goal is to
find meaningful employment for our
special needs students. They do this by
working on the farm with the animals or
making crafts to sell in the General Store.
It’s a great project – our students really
love the inter-action with the animals
and other students – it gives them a
purpose and a job and builds self
esteem and character. The head of
our group has been asked to speak
tonight and she wants me there
(as her ‘side kick’ – as she said last
night: “For a long time this group
was run just by myself & Pam”). We
both thank the Lord for sending us
more adult helpers who not only lend
a hand when needed but are also
advisors to our students. Our group is
growing; the Farm was our original
goal for our group – a place where
our students could come & work,
learn and interact with other special
needs people. We’re grateful that
the Lord has moved our group forward
so that we, as leaders, are able to see
the future for our ‘kids’. We (my
special needs group) will continue to
run our Bible Study program every
Wednesday and the Farm will continue
to grow as well. (in case you might be
interested, here’s the link to the Farm:

http://www.duttonfarm.org

(I love looking at the photos – there
are SO many of our ‘kids’ featured there!)

Hope you are having a very prosperous
and happy week!

Hugs;

Pammie

Easter’s coming – SOON!

I looked out today and saw our daffodils are blooming – YAY! Also, all around the area, lots of forsythia are blooming brightly – I love seeing the bright yellow – so cheery!

This has been a rather busy/hectic week (and it’s only Wednesday!) Yesterday (Tuesday) found me babysitting my 6 week old grandson for the day. He’s just coming into something I had not heard of before: The SIX WEEK Growth spurt! (read that – wants to drink CONSTANTLY!) Let’s just say he really kept this grandma hopping – for the first 1 1/2 hours I did nothing but heat up bottles, feed him/change diaper & repeat. Kept thinking: Come on, kid – take a NAP! Finally, after much trying, he did and I got about a 2 hour break (finished reading my book). He’s becoming more aware of things around him so I put him under his crib mobile for awhile and he was fascinated watching it go around while hearing various tunes from it’s music box. (He actually seemed to fancy certain songs over others – kicking his feet and cooing at the mobile during those songs). His Momma went back to work last Friday and will soon have a set schedule – then I’ll be better able to adjust my schedule accordingly.

(that dark spot on his shirt isn’t wet – it’s just a reflection)

6 weeks old, 12 lbs (he’s gotten so long that 3 month pants are too short on him – his Mom & Dad are both tall, so he’s taking after them!)

After babysitting it was time for Knit/Crochet Night (let’s just say I was less energetic than usual) – we had 16 ladies and a new person who used to be one of my bosses when I worked at the Telephone Company over 34 years ago! Good evening!

Along with everything else comes Easter dinner preparations; THIS year we have a new ‘fluke’ – middle son’s new girlfriend is a Vegan – that means NO meats, no animal anything (not even eggs), and no dairy . . . that makes for some difficult menu planning, to say the least. In my little neighborhood we just got a small new Middle Eastern restaurant. I went over their menu selections & even called to ask questions (No, they won’t be open Easter BUT they’re open Saturday). I’ve come to the conclusion that I’m going to BUY 2 vegetarian dishes for her: Vegetarian Mujaddara (rice & lentils pilaf with caramelized onions) and a Falafel Plate (a deep-fried ball/doughnut or pattie made from ground chick peas, fava beans or both). My oldest son (the chef) is making ham & some other kind of meat and said he would prepare his version of a quinoa salad (very good). My thoughts are: she will have fresh veggies & the 2 veggie dishes – hopefully that will be enough.  I’m also bringing garlic mashed potatoes, green bean casserole, rolls, some kind of sweet potatoes and some dessert(s) – the other grandma is doing all the appetizers (and, believe me, she does TONS!). I love all her choices (EXCEPT they are all containing cheeses or milk products, etc.). For a minute I really thought I had a great idea: make deviled eggs! Then it hit me: NO EGGS! UGH! I don’t know yet whether she’s vegan because of a medical condition OR just by choice – guess it really doesn’t matter except it makes a family dinner that much more difficult. (sorry – I’ll get off my soap box now . . .)

===========

No-Bake Crispy Peanut Butter Squares

1 C. smooth peanut butter
1/4 C. butter or margarine
1/2 C. brown sugar, packed
1/2 C. corn syrup
1 tsp. vanilla
pinch salt
2 C. corn flakes cereal
1 C. crispy rice cereal
8″ square baking pan, lightly greased

In saucepan over Low heat, stir peanut
butter, butter, brown sugar & corn
syrup until blended & smooth – remove
from heat & stir in vanilla & salt. In
large bowl mix cereals; add peanut
butter mixture & mix well. Press evenly
into prepared pan. Chill 6 hours until
firm; cut into squares. Makes 16 squares

(recipe: cookstr.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
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 until ham is
heated through & crust is golden.
Slice & serve. Serves 10

(recipe: mrfood.com)
—————————-
Crockpot Scalloped Potatoes &
Ham

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. diced, cooked ham
1 C. (4 oz) shredded Cheddar
cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
3/4 C. water
1 T. chopped fresh chives
(optional)

Layer half of potato slices, onion,
ham & cheese. Sprinkle with salt
& pepper. Repeat layers with
remaining potatoes, onion, ham
& cheese. In small bowl stir soup
& water – spoon over potato
mixture. Cover & cook on Low
7-8 hours. Sprinkle with chives
before serving (if desired)
Serves 6

(recipe: mrfood.com)
————————————–

Creamy Tortellini Skillet

2 C. spaghetti sauce
1 C. Half & Half
2 C. chicken broth
1 tsp. minced onion
1 (24 oz) pkg. frozen tortellini

In large skillet (which has a lid),
add garlic & cook for less than a
minute. Pour spaghetti sauce, Half
& Half & chicken broth in skillet &
stir to combine well. Add frozen
tortellini & mix well with sauce.
Increase heat to boil then reduce
to Low. Cover & cook 12-15 minutes.
Serves 6

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

Parmesan-crusted Cauliflower

1 1/2 C. panko bread crumbs
2 T. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 eggs
1/2 head cauliflower, cut into
bite-sized florets
1 C. vegetable oil

In medium bowl combine bread
crumbs, Parm. cheese, garlic powder,
salt & cayenne pepper – mix well.
In another medium bowl lightly beat
eggs. Dip cauliflower florets in egg,
then roll in bread crumbs until evenly
coated on all sides, pressing gently,
if needed. In large skillet over medium-
high heat, heat oil until hot. Fry cauliflower
1-2 minutes until golden brown, then turn
& fry 1-2 more minutes. Remove with
slotted spoon to paper towel-lined
plate. Repeat with remaining cauliflower.
Serve immediately. Serves 6

(recipe: mrfood.com)
—————————-

Honey-Garlic Baked Chicken

6 boneless skinless chicken thighs
1/4 C. flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. honey
2 T. soy sauce
4 garlic cloves, minced
1 tsp. red pepper flakes

Preheat oven 375 degrees F.
In medium bowl mix flour & paprika;
coat each chicken thigh in mixture &
place in greased or foil-lined dish.
Sprinkle each thigh with salt/pepper.
In separate bowl mix honey, soy sauce &
garlic; pour evenly over chicken – flip each
over to coat on both sides. Cover with
foil & bake 30 minutes. Uncover &
continue baking 15 minutes. Serves 6

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

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

(recipe: 12tomatoes.com)
———————————–

Easy Pineapple Casserole

2 (20 oz, ea) cans pineapple
chunks, drained
2 C. (8 oz) shredded sharp
Cheddar cheese
1/2 C. sugar
3 T. flour
2 C. coarsely crushed butter-
flavored (like Ritz) crackers
1/4 C. (1/2 stick) melted butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick spray. In large
bowl combine pineapple, cheese,
sugar & flour; toss until evenly
coated & place in prepared pan.
In small bowl combine crushed
crackers & butter; mix well then
sprinkle on top of casserole.
Bake 30-35 minutes until heated
through & topping is golden.
Serves 8

(recipe: mrfood.com)


Easy No-Bake Caramel Pie

1 (6 oz) bag Milky Way Bites (candy)
1 (16 oz) AND 1 (8 oz) tubs Cool Whip,
thawed
1 (14 oz) can Dulce de Leche (if you
can’t find this – you can make your own,
using one 14 oz. can sweetened
condensed milk -recipe follows
1 store-bought chocolate cookie
pie shell

Chop Milky Way Bites into small pieces;
reserve 1/4 C. Place 16 oz. Cool Whip
in a large bowl; fold in Dulce de Leche.
Fold in chopped Bites & pour into
pie shell. Top with 8 oz. Cool Whip &
sprinkle reserved chopped Bites on
top. Refrigerate 4 hours before serving.
=========================

Weather-wise it’s been clear & nice, today
it’s in the 50’s with a slight breeze. (chance
of rain Easter Sunday).

Today was my “reward” for babysitting
yesterday – I took a friend out for her
birthday to Ruby Tuesday’s – I had a
nice chicken salad (enough to bring half
home for later!). Afterwards I wandered
over to the Salvation Army store and
bought a really nice/fancy/dress top:
black, short sleeves with silver sparkles
all over it. No, it’s not something I
would normally purchase but after
looking at it for awhile, decided it
would be the perfect thing to wear
with my long black skirt for a wedding
or other formal affair – price? $6.99!
SCORE! AND – to add to that, today
was their Seniors Day so I got an
extra 25% off my purchase! After
that I went to our local Kroger
Gas Station because I had 50 cents
off per gallon on their gas (due to
my shopping Kroger lately) – that
was another SCORE! Gas here is down
just a little to $2.43/9 a gallon so getting
50 cents off that per gallon was REALLY
nice!

I still have some grocery shopping to do,
hopefully Friday (I know – LOTS of people
will be in the stores then) but want to
avoid the REALLY BIG rush on Saturday.

Hope your Easter plans are coming
together nicely!

Hugs;

Pammie

Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

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

Luscious Layered Lemon Dessert

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

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

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

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

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

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

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

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

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

(recipe: ourtableforseven.com)
=====================

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

Frustrating but it’s DONE! YAY!

Every year I dread getting all the forms/paperwork together to go have our taxes done. We have a GREAT tax guy (and great friend) and he does a great job – I just ALWAYS have the feeling, when gathering up all the papers, that I forgot something – does that ever happen to you? Yes, he can call me – yes, I can fax anything to him I might have missed, just don’t like feeling totally incompetent (part of my Type-A personality gotta have all the I’s dotted & T’s crossed). We’ll see tomorrow . . .

Monday was my Babysitting Night with newest grandson, from 5 p.m. to around midnight. He slept a good part of that time, gave me a run for my money when he got hiccups (had to remember what to do with a baby that small – gave him few sips from his bottle & he was good!). All in all, it was a good evening & his parents got to go out & enjoy themselves a little.

Not the best photo – believe me I TRIED!

He’s now 1 month old and gaining a little weight – great to snuggle with!

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

Berry Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
2/3 C. flour
1/8 tsp. salt
1 1/2 C. milk
1 tsp. vanilla
1 C. strawberries, sliced 1/4″
thick
1 C. raspberries, halved
lengthwise
1/2 tsp. cream of tartar

powdered sugar – dusting
Whipped Cream (or Cool
Whip – for serving)

Preheat oven 325 degrees F.
Position oven rack in center of
oven. Line a 8 X 8″ square baking
pan with a 12 X 8″ piece of
parchment paper, leaving an
overhang on 2 sides. Melt butter
in small microwave-safe bowl
in microwave, 1 minute. Brush
parchment paper with some of
butter then flip it over & press
it back in pan. Brush the other
side of paper & sides of the pan
with butter. Whisk egg yolks &
sugar vigorously in large bowl
until pale, creamy & thick,
1-2 minutes. Pour in remaining
melted butter & whisk
until incorporated. Add salt
& all but 2 T. flour, mixing
until completely combined.
Heat milk in microwave-safe
bowl or measuring cup in
microwave until warm, about
1 minute. Slowly add milk &
vanilla to egg yolk mixture,
whisking constantly until well
combined (batter will be thin).
Toss berries with reserved 2
T. flour & gently stir into the
mixture. Beat egg whites & cream
of tartar in another bowl using
elec. mixer on medium speed
until stiff peaks form, 2  minutes.
Scrape whites into yolk mixture,
gently breaking them up a little
with a whisk. Using whisk, gently
stir & fold mixture a few times to
coat the whites with liquid while
keeping as much volume as
possible. Pour batter into pan &
gently smooth top with a rubber
spatula. Bake until top is browned &
puffed and cake is mostly set with a
slight jiggle in center, about 1 hour.
Let cake cool completely in pan,
about 2 hours.
To serve:
Dust top of cake lightly with powdered
sugar; run a spatula or thin knife around
edges of pan to loosen. Use the paper
overhang to lift cake from pan & place
on a cutting board. Cut cake into 9
squares & serve topped with whipped
cream (or Cool Whip).

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

Garlic Brown Sugar-Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. In
large skillet over medium heat,
melt 2 T. butter. Season chicken
with salt/pepper & add to skillet.
Sear chicken pieces on both sides
until golden brown, 1-2 minutes
per side then place in prepared
dish along with onion slices. Melt
remaining butter in skillet & add
garlic; cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme & basil;
stir to combine. Pour glaze over chicken
& onion. Bake 25-30 minutes. Once
chicken is fully cooked, remove from
oven & serve hot. Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

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

Bundt Pan Roast Chicken!

3 cloves garlic, whole
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon Gold potatoes,
quartered
1 large bunch fresh thyme
1 large bunch fresh rosemary
olive oil
1 (3-4 lb) whole chicken,
neck/gizzard/heart/liver removed
1 lemon, sliced
kosher salt
ground black pepper

Preheat oven 425 degrees F.
Cover hole of Bundt pan with foil.
Place garlic, carrots, onion & potatoes
in Bundt pan; sprinkle with oil/salt/
pepper & toss to combine. Scatter
sprigs of thyme & rosemary on top
of vegetables. Pat chicken dry using
paper towels. Season inside of
cavity generously with salt/pepper,
then stuff with lemon halves, a few
sprigs of thyme & rosemary. Rub
oil all over skin of chicken then
season generously with salt/pepper.
Place chicken over hold in Bundt
pan so it’s standing up. Bake 45
minutes – 1 hour 10 minutes until
chicken is cooked through & skin
is golden brown. Let chicken rest
in pan at least 15 minutes before
removing & slicing. Serve with
roasted vegetables & juices from
pan. Serves 6

(recipe: delish.com)
——————————–

Sausage & Potato Skillet

1 1/2 lb. any potato (Russet, new red,
yellow, etc.)
2 T. olive oil
1 1/2 lb. Italian sweet sausage, cut into
thick slices on the bias
1 lb. onion, sliced into thick slices
2 large green peppers, cut into thick
strips
1/4 C. chicken or vegetable stock
3 T. butter
1 tsp. seasoning salt
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 tsp. paprika

In large skillet with tight fitting lid,
fill half full with water. Peel potatoes
(if using new red, no need to peel); cut
into wedges & place in water as you cut.
Bring to boil, lower to medium boil &
boil 5 minutes. (potatoes should still have
a good bite- they will be cooked again, later.)
Using a strainer, remove to a plate, discard
water. Wipe out the pan & add olive oil; heat
on medium high; add sausage & brown on
both sides. Reduce heat & continue to cook
& turn until cooked through – remove to bowl.
Add onions & peppers to skillet & cook 8-10
minutes until peppers just start to lose their
crunch. Add stock & stir to loosen any bits on
the bottom of the pan. Pour this mixture into
bowl with sausages. Add butter to pan, salt,
garlic powder, oregano & paprika. Place potatoes
in pan & toss lightly to coat both sides then
cook until potatoes are browned & cooked
through, turning occasionally to brown both
sides. Add sausage, peppers & onions back
to pan & stir lightly without breaking up the
potatoes. Serves 4-6

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

Crockpot Chocolate Espresso
Lava Cake

1 (regular size) chocolate fudge
cake mix
1 T. instant espresso powder
3 C. milk
1 (3.9 oz) instant chocolate
pudding mix
1 C. (6 oz) semisweet chocolate
chips
1 C. white baking chips

Spray insides of crockpot with
nonstick spray. In large bowl
add espresso powder & then
prepare cake mix accordg. to
pkg. directions – pour into
crockpot. In small bowl whisk
milk & pudding mix 2 minutes.
Let stand 2 minutes until soft-
set then pour over batter. Cover
& cook on Low 3 to 3 1/2 hours
until a toothpick inserted in cake
portion comes out with moist
crumbs.
Sprinkle top with chocolate &
white baking chips. Turn off
crockpot, remove insert & let
stand, uncovered, 15-30 minutes
until chips are softened. Serve
warm. Serves 16

(recipe: tasteofhome.com)

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

Our weather is still Springy – in the 50’s &
sunny (supposed to be rainy for a few days);
got my errands done today so I’m good.

Last night was Knit Night and, for whatever
reason, we only had 7 people! Strange. We
also agreed that, with Easter coming, we’re
postponing the Knit/Crochet Movie night
until May – so much for ‘fun’, eh?

Gas prices are jumping again – was shocked
to see that they had gone from $2.29/9
to $2.46/9 in a few days – guess they need
the extra income for those traveling during
the holidays – right?

Anyway, hope you have a great day!

Hugs;

Pammie

Happy Sunday!

It’s a rather gloomy, wet day out there (temp is 47 degrees F.) but it’s better than snow! (guess you could say it’s ‘liquid snow’, right?). I’m slowly feeling better – was able to go to church and sing in the choir (YAY!). Came home later & had a surprise visit from oldest son & his little family; they stopped by to drop off husband’s air pump. It was nice to see ALL of them – newest grandson is now officially 4 weeks/or 1 month old. I get the fun of babysitting him tomorrow evening while his parents go to a concert/date – am guessing about 4-5 hours, total – we’ll see. I also get the ‘fun’ of learning all the in’s & outs of new-fangled baby paraphernalia like the Dr. Brown baby bottles and heating pumped mommy milk on the stove after it’s been frozen! (In my day I used the microwave and, being our boys were adopted, didn’t have to figure out how to defrost that kind of milk). I’ve decided, since it’s supposed to continue raining/storming, I’m taking some matches with me – just in case the power goes out. I KNOW they have lots of candles. Should be a fun/interesting/unique experience, for sure!

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

 Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls

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

Liver & Onions with Bacon!

1 lb. beef liver
1/4 – 1/2 C. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper (to taste)
2 medium onions
4 slices bacon, cooked/crumbled
2 T. butter
2 T. water

Preheat oven 325 degrees F.
Brown bacon in pan & reserve
grease. Wash the liver & slice
into thin (1/4 – 1/2″) slices;
rinse well & pat dry using paper
towels. Mix flour, garlic powder,
salt/pepper in small bowl. Grease
bottom of 9 X 13″ baking dish using
the bacon grease. Dip liver slices into
flour mixture & place in prepared dish.
Thinly slice onions into rings & layer
on top of liver. Cut butter into small
pats & place over sliced onions. Add
water to pan to keep all moisture from
cooking off. Bake 30-40 minutes until
well cooked & onions are soft. It may
take up to an hour, depending on
thickness of liver slices. When done
cooking, sprinkle top with bacon
crumbles. Serves 4-6

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

Cowboy Cornbread Meatloaf

1 1/2 – 2 lb. ground beef
1 egg
1 box cornbread stuffing mix
1 tsp. garlic powder
1 tsp. seasoning salt
1/3 to 1/2 C. sliced canned mushrooms
1/2 C. diced onions
1/2 C. honey BBQ sauce (or your
favorite)

Preheat oven 375 degrees F.
Prepare stuffing according to box
directions. Combine stuffing,
ground beef, egg, garlic powder,
seasoning, mushrooms & onions-
mix well. Spray a loaf pan with
nonstick spray & press meatloaf
into pan evenly. Brush top of
meatloaf with a light coating of
BBQ sauce. Bake 1 hour; remove
& brush again with a thick layer
of BBQ sauce; place back in oven
another 5  minutes. Serves 6

(recipe: militarywivessaving.com)
——————————-
BBQ Chili Cheese Biscuit Casserole

1 lb. ground beef or turkey
1/2 large onion, finely diced
1 large carrot, peeled/shredded
1/2 bell pepper, diced
2 stalks kale, chopped (or few
handfuls spinach, chopped)
1 1/2 T. chili powder
1 (19 oz) can black or kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes,
drained
1/2 C. ketchup
1/2 C. BBQ sauce

Biscuits:
2 C. flour
1 T. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder
(optional)
1/2 C. cold butter cut into
1/2 inch cubes
1/2 to 3/4 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 450 degrees F.

Chili:
In large oven-safe skillet cook
ground beef & onion over medium-
high heat until browned. Add carrot,
pepper, kale (spinach) & chili powder;
cook 2-3 minutes until veggies are
softened. Add beans, tomatoes, ketchup
& BBQ sauce. Cover & simmer over
medium heat 10 minutes. (while cooking,
prepare the biscuits)

Biscuits:

In medium bowl mix flour, baking
powder, salt & garlic powder. Add
butter cubes to mixture & cut in until
crumbly. Stir in milk gradually, stirring
just enough so dough comes together.
Roll out on floured surface & cut into
biscuit rounds (or you can leave as
one piece). Place biscuits on top of
chili mixture. Lay a piece of foil over top
(do not tighten around skillet – this is
only to prevent spatters in oven). Bake
10 minutes until light golden brown.
Remove foil, sprinkle with cheese &
bake 1-2 minutes more until cheese
melts. Serves 8

NOTE: Can be made ahead:
Cook chili 10 minutes & prepared
biscuit dough. Wrap dough in plastic
wrap & refrigerate. Cool chili to
room temp & refrigerate. When ready
to bake, bake chili, covered at 450
degrees F. 10-15 minutes before adding
biscuits on top & baking additional 10
minutes.

To Freeze: Assemble completely, minus
the cheese & freeze. To bake, thaw in
fridge overnight or on counter 2-3 hours.
(Might require additional baking time
if still partially frozen when you bake.
Sprinkle on cheese during last 10 minutes.

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

Crockpot Vegetarian Minestrone

1 C. dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1 1/4 qt. (5 C.) vegetable broth
3/4 C. ditalini pasta, uncooked
3/4 C. “Classico Traditional Basil
Pesto pasta sauce & spread”
1 (5 oz) pkg. fresh baby spinach leaves
juice of 1 lemon
1/3 c. grated Parmesan cheese

Spray insides of crockpot with nonstick
spray & place beans, carrots & garlic in
bottom. Add broth & stir. Cover & cook
on Low 7-8 hours (or High 3 1/2 – 4 hours).
Stir in pasta & pesto sauce; cover & cook
on Low 30 minutes (or High 15 minutes).
Add spinach & lemon juice; stir & serve
topped with cheese. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————————–
Sheet Pan Home Fries

20 oz. baby red potatoes, cut
into 1/2 inch pieces
1 small onion, chopped fine
1 green bell pepper, diced
2 carrots, chopped
1 1/2 T. olive oil
1 1/4 tsp. kosher salt
fresh black pepper

Preheat oven 375 degrees F.
Line a sheet pan with foil or
spray with nonstick spray.
Combine all ingredients in
large bowl & toss to coat
then transfer to sheet pan &
spread in single layer. Roast
on bottom rack of oven 15
minutes. Turn mixture using
a spatula & roast an additional
25-30 minutes until golden
brown & cooked through.
Serves 4

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Veggie-Lovers Cream Cheese Spread

8 oz. softened cream cheese*
1 T. finely diced jalapeno pepper
(optional)
3 T. finely diced green bell pepper
3 T. finely diced red bell pepper
1 green onion, chopped finely
3 T. finely diced carrot
3 T. finely diced broccoli (stem &
flower)
1/2 tsp. salt
1/2 tsp. garlic powder
pinch sugar
pinch ground white pepper

Mix all ingredients together well;
refrigerate until ready to serve.
Makes 1 cup approximately

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

1/2 C. butter
4 egg yolks
1 egg
1 box yellow cake mix
sprinkles
3 1/2 C. white chocolate chips
1 can sweetened condensed milk
1 1/2 tsp. vanilla

Preheat oven 325 degrees F
Spray 9 X 13″ cake pan with nonstick spray.
Whip butter until fluffy, add egg & yolk
in large bowl; combine dry cake mix
along with some sprinkles. Press
dough into prepared pan & bake
18-20 minutes. Allow cake to cool
completely.
Melt white chocolate  chips in a pan
on stove (or microwave)
then combine with sweetened
condensed milk & vanilla to make
fudge layer – pour mixture evenly
over cooked ‘cake’ & smooth top.
While ‘fudge’ layer is still warm, line Peeps
side-by-side (varying colors, if desired)
on top & add some sprinkles to top.
Place pan in fridge to set. Once set,
cut into
bars (following Peeps bodies) &
serve.

(recipe: tiphero.com)
=========================

This coming week looks like it will be
pretty busy with babysitting, knit group,
special needs group, visiting our Tax Man,
special needs Gym Night – SO GLAD my
back is finally feeling better!

Still working on knitting baby hats for
the Detroit Vet’s baby shower in Sept.,
1 pink variegated yarn baby blanket &
the mint green Diagonal Squares crocheted
baby blanket – keeps me out of trouble!
Need to visit the library again soon, ran out
of books to read. I ended up ‘raiding’ my
upstairs paperbacks (we’re talking 1980’s+)
and found “The Fourth Estate” by Jeffrey
Archer (one of my favorite authors) – I thought
I’d read all his books but this one was new
to me (that could either mean I haven’t
read it ORRrrrrrrrrr I’m getting too old and
I DID read it, just forgot! … Oh well . . .

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

and I’m back – sort of

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

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

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

Mandarin Orange Cake

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

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

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

Creamy Grape Salad

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

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

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

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

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

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

Bacon Egg & Cheese Monkey Bread

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

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

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

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

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

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

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

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

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

Crockpot Onion Cream Pork Chops

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

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

Homemade Cream of Onion soup

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

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

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

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

Chocolate Cobbler

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

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

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

(recipe: Courtney Luper-Facebook)

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

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

Enjoy your day;

Hugs;

Pammie