It’s 80 degrees F. outside, lovely breeze, beautiful blue skies with little white wispy clouds – just perfect! Spent a few hours with my knit ladies at the local restaurant. In years past, when the weather finally got nice, we would spend Saturday-knit time at a local park. I thought we would have to wait for the park crews to open the bathrooms AFTER Memorial Day but I just leaned our park is open NOW! Looks like next Saturday (depending on the weather) we might be back at the park!
I’m currently working on the ‘use up yarn’ baby blanket (been working on it for a good week – have done this pattern MANY times) and started a knit corner-to-corner Grandma’s Favorite dish cloth in a medium pink – it will be the ‘blanket’ part of a baby toy with a bunny in the middle. They are relatively easy to knit. (started working on next charity baby donations)
4 Ingredient Lemon Cream
Cheese Dump Cake
1 (16 oz. can lemon pie filling
1 (15 oz) box yellow cake mix
4 oz. cream cheese, cubed
1/2 C. (1 stick) unsalted butter,
thinly sliced
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Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick cooking spray
Pour pie filling into prepared dish
& evenly spread to the corners.
Sprinkle with half the cake mix;
place cream cheese cubes evenly
on top then top with remaining cake
mix.
Place butter pats in a single layer on
top of cake mix, trying to cover as much
of the surface as possible.
Bake 35-40 minutes until a toothpick
inserted into cake comes out clean.
Remove from oven & let cool 15-20
minutes before serving.
(recipe: recipes.com)
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Chicken Cordon Bleu Bundles
2 tubes refrigerated crescent rolls
1 pkg. thin-sliced ham (lunch meat)
slices Swiss cheese
2 to 2 1/2 C. shredded, cooked chicken-
(great to use rotisserie chicken)
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Preheat oven 375 degrees F.
Lightly spray a rimmed baking sheet
with nonstick cooking spray.
Open crescent rolls; separate & unroll
into triangles. Layer each triangle with
1-2 slices of ham & 1 slice cheese. Top
with a small amount of shredded chicken.
Fold the edges of the ham around the
cheese & chicken.
Starting at the fat end of the triangle, roll
dough around all fillings as tight as you
can & continue rolling to the point of the
triangle – place on prepared sheet.
Bake 18-20 minutes until lightly browned.
(if desired, brush each on top with butter
when fresh out of the oven)
(recipe: recipes.com)
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Texas Trash DIP
1 (8 oz) pkg. cream cheese, softened
1 C. sour cream
2 (15 oz, ea) cans refried beans
1 (4 1/2 oz) can chopped green chiles,
drained/rinsed
1 (1 oz) pkt. taco seasoning (about 3 T.)
1/2 tsp. kosher salt
1/4 tsp. smoked paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1 (16 oz) pkg shredded Mexican-blend
cheese (about 4 C.), divided
1/4 C. thinly sliced scallions
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Tortillas (or Scoops) for dipping
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Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
(To soften cream cheese): place sour
cream & cream cheese in a microwave-
safe large dish/bowl. Microwave on High about
1 min. 30 seconds until cream cheese is
softened. Whisk until smooth.
Stir in beans, green chiles, taco seasoning,
salt, paprika, chili powder, onion powder,
cayenne & 2 C. cheese until well combined.
Scoop into prepared dish – spread out evenly &
top with remaining 2 C. cheese.
Bake about 25 minutes until cheese is melted.
Remove from oven & top evenly with scallions.
Serve with tortilla chips.
Serves 12
(recipe: southernliving.com)
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Spinach & Mushroom Egg Casserole
1 tsp. butter
10 eggs
1 (16 oz) tub cottage cheese
1 (16 oz) pkg. shredded Monterey Jack
cheese
1/2 C. butter, melted
1/2 C. flour
1 (10 oz) pkg. frozen chopped spinach,
thawed/drained & squeezed dry
2 (4.5 oz, ea) cans sliced mushrooms,
drained
1 tsp. baking powder
1/2 tsp. salt
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Preheat oven 350 degrees F.
Grease a 9 X 13″ baking dish with
1 tsp. butter.
In large bowl whisk eggs; add cottage
cheese, Mont. cheese, 1/2 C. melted
butter, four, spinach, mushrooms, baking
powder & salt – mix well & pour into
prepared baking dish.
Bake about 35 minutes until eggs are
set & a knife inserted into center comes
out clean.
Serves 8
(recipe: allrecipes.com)
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Crockpot 3-Ingredient Brown
Sugar Italian Chicken
4 boneless/skinless chicken breasts*
1 C. Italian salad dressing
1/2 C. packed brown sugar
(optional: sliced onions)
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Place chicken in bottom of crockpot.
In a bowl whisk Ital. dressing & brown
sugar until sugar is well dissolved &
mixture is smooth; pour over chicken
making sure each piece is evenly
coated.
Cover & cook on Low 5-6 hours or
(High 3-4 hours).
Once chicken is thoroughly cooked,
remove from crockpot & place on a
serving platter.
If you prefer a thicker sauce, remove
juices from crockpot to a small
saucepan – simmer over medium
heat until it thickens to your liking.
Spoon thickened sauce over chicken
before serving to enhance moistness
& flavor.
Serves 4
Options:
You can mix a squeeze of lemon
juice or a splash of balsamic vinegar
into dressing & sugar mixture
Add a pinch of red pepper flakes
*You can substitute skin-on chicken
thighs
Store any leftovers in an airtight container
in fridge.
(recipe: recipes.com)
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Taco-Filled Pasta Shells
2 lb. ground beef
2 (1 1/4 oz) pkts taco seasoning mix
1 (8 oz) pkg. cream cheese, cubed
2 (12 oz, ea) pkgs. jumbo pasta shells,
uncooked
1/4 C. butter, melted
1 C. salsa
1 C. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterey Jack cheese
1 1/2 C. crushed tortilla chips
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Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In a skillet over medium heat, brown gr.
beef; drain. Add taco seasoning & cook
accordg. to pkg. directions. Add cream
cheese – stir to melt. Remove mixture to
a bowl & chill 1 hour
Cook pasta shells accordg. to pkg. directions;
drain. Toss shells with melted butter. Fill each
shell with 3 T. beef mixture. Spoon salsa into
bottom of prepared pan & place filled shells on
top – cover with taco sauce. Cover with foil.
Bake 30 minutes
Uncover, sprinkle with cheeses & tortilla chips.
Bake 15 minutes until heated through.
Serves 4-6
(recipe: gooseberrypatch.com)
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3-Ingredient Peanut Butter Cookies
1 C. peanut butter
1 C. sugar
1 egg
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Preheat oven 350 degrees F.
Mix ingredients together & form into
1″ balls. Place on a baking sheet &
flatten tops with a fork (criss-cross
pattern). Bake 12 minutes. Cool
3 minutes on sheet then transfer to
a wire rack to completely. cool.
(recipe: FB -“Mommy Needs a Recipe!”
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Hope you have an EXCELLENT DAY!
Hugs;
Pammie