Monday

It’s been raining A LOT lately-getting a bit tired of it. Hope all of you who are Dads had a great Father’s Day – I spent some of it babysitting my 2 yr old grandson so my oldest son could take his oldest (12) son golfing – they had a good time (even though it was drizzling the entire time).

I have a crazy/busy week ahead – not exactly looking forward to it but hey – it’s got to be done. Today I’m FREE! YAY! Need to go to the library ’cause I’m out of books to read. Currently plowing my way through James Patterson’s murder mysteries – SO GLAD he wrote over 100 books! Tomorrow will find me at the car dealership at 9 a.m. for them to check my air conditioning. Two weeks ago they put a dye in the system to check for any more leaks – hope that’s all good (before they fixed it we were smelling antifreeze every time we turned on the heat or air – not good.) Weds. is Knit Library 10-12 then a funeral visitation for a friend from my special needs group way back when I first started there in 1993. Her situation was interesting; when I first started in the group her Mother died. About a year later one of our other girl’s mothers (a widow) started dating the father and eventually they got married, making the two special needs girls not only friends but now step-sisters! They moved up North a short while later and I haven’t seen them since. The funeral notice said she was in her 50’s; I’m just stopping by to say hello to her family. Anyway – my week is going to be crazy-busy until Saturday and believe me, I’m going to NEED a BREAK by then!

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3-ingredient Chocolate Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 box (Betty Crocker) Super Moist Devil’s
Food cake mix
3/4 C. butter, melted

Optional toppings:
Whipped cream
Cool Whip
Vanilla ice cream
=
Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
Spread pie filling in dish & top
with dry cake mix. Gently shake
pan to distribute cake mix evenly.
Pour melted butter over top, tilting
pan to cover as much of the top with
butter as possible. Bake 42-45 minutes
until mostly dry on top & bubbly around
edges. Remove from oven & cool in
pan 10 minutes before serving. Serve
warm with optional toppings. Serves 12

(recipe: bettycrocker.com)
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Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained
6 whole wheat tortillas (6 inch)
1 C. Mexican-style finely shredded
Four Cheese, divided (Kraft)
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown hamburger with onions & chili
powder in large skillet on medium-high
heat. Add tomatoes & corn; cook 5 minutes
until heated through, stirring occasionally.
Spoon 1 C. meat mixture into a 2-qt. casserole
dish. Cover with 3 tortillas, overlapping if
necessary to fit dish. Top with 2 C. remaining
meat mixture & 1/2 C. cheese. Cover with
remaining tortillas & remaining meat. Cover
with foil & bake 25-30 minutes until heated
through. Remove foil & top with remaining
cheese – bake, uncovered, 5 minutes until
cheese is melted. Cut into wedges & serve
topped with sour cream. Serves 4

(recipe: myfoodandfamily.com)
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Crockpot Red Beans & Sausage

1 lb. kielbasa sausage, cut into bite-
sized pieces
4-5 (16 oz, ea) cans red beans, drained*
2 (14.5 oz, ea) cans diced tomatoes with
roasted garlic & onion (Red Gold)
1 onion, chopped
hot pepper sauce, to taste

Cooked rice

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
High 4-5 hours. Serve over cooked
rice. Serves 6-8

*Poster used 2 cans Red Gold
red beans & 2 cans Red Gold
kidney beans – drained/rinsed)

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

Grilled Shrimp

4 cloves garlic, minced
1 C. olive oil
1/2 C. finely chopped basil
2 T. vinegar
1 T. Worcestershire sauce
1/2 tsp. hot sauce
2 lb. raw large shrimp, peeled/
deveined

Combine all ingredients (except
shrimp) in a shallow dish – mix
well. Add shrimp & toss to coat.
Cover & marinade 2-3 hours in
fridge, stirring occasionally.
Heat grill to medium-hot.
Remove shrimp from marinade, reserve
marinade. Place shrimp on skewers &
grill 3-4 minutes on each side, basting
frequently with marinade. Serves 6

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

Chinese Chicken & Noodle Salad

Salad:
1 (16 oz) box linguine
2-3 C. rotisserie chicken, chopped
2 C. frozen peas, thawed
1 red pepper, thinly sliced
1 C. carrots, grated
4 green onions, chopped on a
diagonal
4 T. toasted sesame seeds

Noodles:

1/2 C. soy sauce
2 T. sesame oil
2 T. brown sugar
1/4 C. canola or vegetable oil
1 T. fresh garlic, minced
1 T. fresh ginger, grated
1/4 C. rice wine vinegar
1 tsp. sriracha (hot sauce)

Cook pasta accordg. to pkg. directions.
Place all salad ingredients in a large bowl
Place all dressing ingredients in a large
glass measuring cup & stir to combine.
Pour dressing over salad & toss to combine.
Cover & refrigerate 2-3 hours before serving
When ready to serve: taste & adjust salt/
pepper to your liking. Serves 12

(recipe: jamiecooksitup.net)
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Dill Pickle Dip

8 oz. cream cheese, softened
2 T. pickle juice
3/4 C. chopped dill pickles
1 T. fresh dill, chopped
2 T. sliced green onions
1/4 tsp. garlic powder

chopped pickles & dill for garnish

In medium bowl mix cream cheese,
pickle juice, pickles, dill, green onions
& garlic powder until thoroughly combined.
Add a little more juice if you prefer a thinner
consistency. Serve immediately or refrigerate
up to 8 hours. Garnish top with chopped
pickles & dill prior to serving.
Serves 8

(recipe: dinneratthezoo.com)
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Mongolian Meatball Ramen

1 lb. ground beef
1/2 C. Panko bread crumbs
3 green onions, thinly sliced/divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt/ground black pepper
2 tsp. minced ginger
3/4 C. chicken broth
1/2 C. soy sauce
1/4 C. brown sugar
2 T. hoisin sauce
3 pkgs. instant ramen noodles
(discard flavor packets)

sesame seeds – garnish

In large bowl combine ground beef,
Panko, about half green onions, egg,
garlic & 1 tsp. sesame oil – season with
red pepper flakes, salt/pepper & mix
until well combined. Form meatballs
by scooping a heaping Tablespoon
mixture & rolling into balls.
In large skillet over medium-high heat,
heat a thin layer of vegetable oil. Add
meatballs & sear until each side
develops a crust, about 2 minutes
per side. Remove meatballs from
skillet & add remaining sesame oil
to pan. Stir in ginger & cook about
30 seconds. Add broth, soy sauce,
brown sugar & hoisin sauce -stir to
combine & bring to a simmer. Return
meatballs to skillet & cover with lid.
Cook about 10 minutes, until meatballs
are cooked through.
Cook ramen noodles in a large pot of
boiling water accordg. to pkg. directions –
drain. Add cooked ramen to skillet &
toss until fully coated with sauce. Garnish
with remaining green onions & sesame
seeds. Serve warm. Serves 4

(recipe: delish.com)
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Crockpot Scalloped Potatoes & Chicken

1 (4.9 oz) box scalloped potatoes
4 whole boneless, skinless chicken
breasts
2 C. water

Place chicken in bottom of 6 qt
crockpot; pour box of scalloped
potatoes (dry) over chicken. In bowl
mix the seasoning packet from
potatoes with 2 C. water; stir well
& pour over potatoes & chicken.
Cover & cook on Low 8 hours, or
4 hours on High. Serves 4

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

Nutella-stuffed Cookies
(read recipe for prep times)

1 1/2 C. Nutella
1 C. (2 sticks) butter, softened
1 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
2 T. milk
2 tsp. vanilla
2 C. flour
1 C. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
flaky sea salt (garnish)

Line a baking sheet with parchment
paper. Scoop 1-T. sized balls of
Nutella onto sheets (24 in all)
Place sheet in freezer until
balls are frozen (1 hour)
=====
In large bowl using elec. mixer, beat
butter & both sugars until light &
fluffy. Add eggs, milk & vanilla – beat
until combined. Add flour, cocoa powder,
baking soda & salt – mix well.
Refrigerate dough while Nutella balls are
in freezer.
=====
Preheat oven 350 degrees F.
Line a baking sheet with parchment paper.
Scoop a heaping T. of cookie dough Flatten
into a pancake-like circle.Top with a frozen
Nutella ball & cover with dough, pinching to
seal & adding more dough if necessary to
completely cover ball. Transfer to prepared
baking sheet (space cookies 2 inches apart)
repeat with remaining dough & Nutella balls.
Sprinkle tops of cookies with flaky sea salt &
bake 15 minutes until puffed. Remove from
oven & let cool on sheet 5 minutes before
serving. Makes approx. 24 cookies

(recipe: delish.com)

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Hope you have a great day!

Hugs;

Pammie

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Happy Friday!

It’s a beautiful sunny day – temps at 67 with a high expected of 72 degrees F. – I LIKE THAT! It’s been pretty rainy around here lately and my very nice weather today will turn to more rain tomorrow – oh well, it saves me trying to remember to water my flowering hanging basket!

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Best Peanut Butter Bars

1 C. butter (or marg.), melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 C. peanut butter
1 1/2 C. semisweet chocolate chips
4 T. peanut butter

In medium bowl mix butter, graham
cracker crumbs, powdered sugar &
1 C. peanut butter until well blended.
Press evenly into an ungreased 9 X 13″
baking dish. In a metal bowl over
simmering water (or in microwave in a
microwaveable container) melt chocolate
chips with 4 T. peanut butter, stirring
occasionally until smooth. Spread over
mixture in baking dish. Refrigerate at
least 1 hour before cutting into squares.

(recipe: 1krecipes.com)
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Cracker Barrel Meatloaf

2 eggs
2/3 C. milk
32 Ritz (or other butter) crackers,
crushed
1/2 C. chopped onion
4 oz. shredded sharp Cheddar cheese
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. ground beef (or ground turkey)

Topping:
1/2 C. ketchup
1/2 C. brown sugar
1 tsp. mustard

Preheat oven 350 degrees F.
In a bowl beat eggs; add milk &
crackers. Stir in onion & cheese;
mix well then mix in ground beef.
Shape into a loaf & place in a baking
pan you have sprayed with nonstick
cooking spray. Bake 30 minutes then
add topping:

In a bowl combine ketchup, brown
sugar & mustard; mix well & spread
half over meatloaf after 30 minutes
of baking. Return meatloaf to oven
for 10 minutes. Spoon rest of topping
over meatloaf & bake another 5-10
minutes. (Can place under broiler to
brown top a little – watch to not burn
the topping)

(recipe: 1krecipes.com)
——————————-

Roast Beef with Chive-Roasted
Potatoes
(a way to use up left-over cooked
beef roast)

2 lb. red potatoes, cut into 1″ cubes
2 T. olive oil
2 tsp. minced chives
3/4 tsp. salt, divided
2 medium onions, halved &
thinly sliced
1 lb. sliced fresh mushrooms
1/4 C. butter, cubed
1 clove garlic, minced
1 tsp. dried rosemary, crushed
1/4 tsp. black pepper
1/3 C. dry red wine or beef broth
2 C. cubed cooked roast beef
1 C. beef gravy

Preheat oven 425 degrees F.
Place potatoes in greased 15 X 10 X 1″
baking pan & drizzle with oil – sprinkle
with chives, 1/4 tsp. salt – toss to coat.
Bake, uncovered, 25-30 minutes,
stirring occasionally. In large skillet
saute onions & mushrooms in butter
until tender. Add garlic, rosemary, pepper
& remaining salt – cook 1 minute. Stir
in wine (or broth). Add beef & gravy –
heat through. Serve with potatoes.
Serves 6

(recipe: tasteofhome.com)
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Oven Baked Brown Rice

1 T. olive oil
1 T. butter
1 small onion, chopped very small
3 cloves garlic, minced
3 T. carrots, chopped very small
salt/pepper, to taste
1/2 tsp. dried parsley
1 1/2 C. brown rice
3 1/4 C. chicken broth

Preheat oven 375 degrees F.
Add oil & butter to a large skillet
over medium-high heat – allow to
melt & get hot. Add onion, garlic &
carrots – sprinkle with a bit of salt/pepper.
Cook & stir frequently until onions are
translucent. Spray a 2-3 qt. casserole dish
with nonstick cooking spray. Add rice,
sauteed veggies & broth into prepared
casserole dish; stir well & cover.* Bake
1 hr 10 minutes. Remove from oven & allow
to rest 5 minutes. Uncover, fluff rice with a
fork & serve. Serves 6-8

*If your dish doesn’t have a lid, cover
tightly with 2 layers of foil

(recipe: jamiecooksitup.net.)
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Green Chile Chicken Enchiladas

3 (10 oz, ea) cans red enchilada sauce,
warmed
4 1/2 C. shredded, cooked chicken
1 (4 oz) can chopped green chiles,
undrained
1 (8 oz) pkg. Kraft Cheddar & Asadero
Cheese for tacos, divided
1 c. sour cream, divided
16 (6 inch) corn tortillas, warmed

Preheat oven 375 degrees F.
In bottom of a 9 X 13″ baking pan
spread 1 C. enchi. sauce. Combine
chicken, chiles & 3/4 each cheese &
sour cream; spoon down centers of
tortillas & roll up. Place, seam sides
down, over sauce in pan & top with
remaining sauce. Cover with foil &
bake 20 minutes until heated through.
Sprinkle top with remaining cheese &
bake, uncovered, 5 minutes until
melted. Serve topped with remaining
sour cream. Serves 8

(recipe: kraftrecipes)
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Crockpot Sweet & Sour Bratwurst

8-10 bratwurst or other fresh
sausage links
1 large onion, sliced
1 (18 oz) bottle BBQ sauce
3 medium green bell peppers,
chopped
2 medium red bell peppers,
chopped
1 (16 oz) can chunk pineapple,
drained

Brown bratwurst over medium-high
heat in a skillet – cut browned sausages
into bite-sized pieces (if desired). Layer
sliced onion in bottom of crockpot; add
cooked sausage & BBQ sauce. Cover &
cook on Low 3-4 hours. Add peppers,
onion & pineapple chunks. Cover &
cook, stirring occasionally, until peppers
are tender, about 2-3 hours longer.
Serves 8

(recipe: thespruceeats.com)
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Watermelon/Cucumber Salad

1/2 red onion, thinly sliced
4 C. diced watermelon
1 cucumber – seeded/sliced
small handful thinly sliced fresh mint
chopped cashews
1/4 C. olive oil
juice of 1/2 lemon
salt
crumbled goat cheese

Place onion in cold water & soak. In a
large bowl toss watermelon, cucumber &
mint. Drain onion, squeeze dry & add to
bowl along with some chopped cashews.
Add olive oil & lemon juice – season with
salt & toss. Top salad with crumbled goat
cheese. Serves 4

(recipe: foodnetwork.com)
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Dad’s Cola Burgers
(grill)

1/2 C. crushed saltines (about 15
crackers
1/2 C. (nondiet) cola, divided
6 T. French salad dressing, divided
1 large egg
2 T. grated Parmesan cheese
1/2 tsp. salt, divided
1 1/2 lb. lean ground beef (90% lean)
6 hamburger buns, split
(Optional toppings: lettuce,
sliced tomatoes/sliced red onion

Heat grill to medium heat.
In large bowl combine cracker crumbs,
1/4 C. cola, 3 T. salad dressing, egg, Parm.
cheese & 1/4 tsp salt. Add beef & mix well.
Shape into 6 3/4 inch thick patties (mixture
will be moist). Sprinkle with remaining salt.
In another bowl combine remaining cola &
salad dressing.
Grill patties, covered, over medium heat 3
minutes per side. Brush with cola mixture &
grill, brushing & turning occasionally, until
a thermometer reads 160 degrees F., 3-4
minutes longer. Serve on buns with
toppings (your choice). Serves 6

(recipe: tasteofhome.com)
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Cool & Creamy Watermelon Pie

1 (3 oz) pkg. watermelon Jell-O
1/4 C. boiling water
1 (12 oz) tub Cool Whip, thawed
2 C. cubed, seeded watermelon
1 (9 inch) graham cracker pie crust

In large bowl dissolve Jell-O in boiling
water; cool to room temp. Whisk in
Cool Whip. Fold in watermelon & spoon
into crust. Refrigerate 2 hours until set.
Serves 6-8

(recipe: tasteofhome.com)

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Have a great day –

Hugs;

Pammie

Happy RAINY Monday!

It’s been raining today and the temperature has dropped to a chilly 62 degrees – overcast & no sunshine but that’s OK – sometimes we need a day like this to just stay home (in our jammies) and read or knit – or take a nap. All’s well here – finished two more pairs of baby booties and am sincerely HOPING to be able to hand them off to the lady in my group that transports them for us. We’re up to 86 pairs this delivery, bringing the grand total of pairs delivered since we first started in February to: 261! 

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Best Blueberry Pound Cake

1/2 C. butter, room temp.
3 eggs, room temp.
3 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
2 C. sugar
4 C. fresh blueberries
1 C. milk

Preheat oven 325 degrees F.
Spray a 10-inch tube (or Bundt) pan
with nonstick cooking spray. In large
bowl sift flour, baking powder & salt.
In very large bowl using elec. mixer (on
medium speed) beat butter & sugar
until well combined. Beat in eggs. Stir
blueberries into flour mixture. By hand,
stir blueberry mixture into butter mixture.
Stir in milk just until combined then spread
batter into prepared pan. Bake 60-75 minutes
until a wooden skewer inserted near center
comes out clean. Cool on wire rack 15 minutes.
Loosen cake from edge of pan using a narrow
metal spatula. Remove cake from pan; cool
completely on wire rack.

(recipe: 77kitchen.com)
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3-Cheese Potatoes
(grill)

6 large potatoes, sliced 1/4″ thick
2 medium onions, chopped
1/3 C. grated Parmesan cheese
1 C. shredded sharp Cheddar cheese,
divided
1 C. shredded mozzarella cheese, divided
1 lb. sliced bacon, cooked/crumbled
1/4 C. butter, cubed
1 T. minced chives
1-2 tsp. seasoned salt
1/2 tsp. black pepper

Heat grill to medium heat.
Cut two 18 inch squares of heavy-
duty aluminum foil – spray with
nonstick spray. Divide potatoes &
onions equally between squares. In
a bowl combined Parm. cheese & 3/4
C. each Cheddar & mozzarella – sprinkle
over potato mixture & top with bacon,
butter, chives, seasoned salt/black pepper.
Bring opposite ends of foil together over
filling & fold down several times. Fold
unsealed ends towards filling & crimp
tightly. Grill, covered, 35-40 minutes on
medium heat (or, until potatoes are
tender). Remove packets from grill;
open foil carefully & sprinkle with
remaining cheeses. Serves 6-8

(recipe: tasteofhome.com)
——————————-

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
6-8 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot with
nonstick cooking spray. In a bowl
mix flour, mustard, salt & garlic
powder. Lightly coat chops in
mixture – set remaining mixture
aside for later. Pour oil into a skillet
& brown chops over medium-high heat
on both sides. Mix broth with remaining
flour mixture & pour into crockpot. Place
browned chops in crockpot; cover & cook
on High 2 1/2 hours. Serves 6

(recipe: recipesthatcrock.com)
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Asian Chicken/Cabbage/Noodles
Salad

1 (3 oz) pkg. ramen noodle soup mix
1 (14 oz) pkg. coleslaw blend (cabbage
slaw mix)
2 C. shredded, cooked chicken breasts
4 green onions, diagonally sliced
1/3 C. cocktail peanuts
1/2 C. (Kraft) Lite Asian Toasted
Sesame Dressing
1 T. creamy peanut butter

Break noodles into small pieces in
large bowl. (discard seasoning
packet from noodles or reserve
for another use)
Add coleslaw blend,
chicken, onions & nuts; mix lightly.
Beat peanut butter & dressing with a
whisk until blended – add to salad;
mix lightly. Serves 4 (2 C. each)

(recipe: kraftrecipes.com)
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Amish Onion Patties

1 C. flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. black pepper
2 T. cornmeal (self-rising or regular)
2 1/2 C. chopped onions*
1 C. milk
1/2 C. cooking oil

Whisk flour, sugar, baking powder,
salt/pepper & cornmeal in large bowl.
Mix in chopped onions; pour in milk
& mix well with a spoon. Heat oil in
skillet & drop mixture by spoonfuls
into hot oil. Cook on one side until
brown; flip & cook on other side.
(Poster notes she uses a 1/4 C.
measuring cup full of batter for
each pattie.) You can add more oil
to skillet if needed. Makes 10-12
patties.

*Poster used 1 1/2 large white onions,
chopped

You can also add some garlic powder or
hot sauce – or any other seasonings
you like to the batter before frying.

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

Pasta/Bean Salad with Feta
Cheese

3 C. fusilli pasta, uncooked
1 (16 oz) can chickpeas (garbanzo beans),
drained/rinsed
3 tomatoes, seeded/cut into 1/4″ thick
wedges
1 English cucumber, chopped
3/4 C. (Kraft) Greek Vinaigrette dressing
1/2 C. sliced Kalamata olives
1 T. chopped fresh dill
1 (4 oz) pkg. crumbled feta cheese

Cook pasta in large saucepan accordg.
to pkg. directions (omitting salt) – drain.
Rinse pasta with cold water & drain well.
Place pasta in large bowl; add remaining
ingredients & mix lightly. Refrigerate
1 hour. Serves 12 (1 C. each)

(recipe: Kraftrecipes.com)
———————————

Crockpot Peach Cobbler

4 T. butter, melted
*1 1/4 C. pralined pecans*,
divided
1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
1/2 C. milk
1/2 tsp. vanilla
1/4 C. brown sugar
1 C. boiling water

For serving: whipped cream or
vanilla ice cream
=
Pour melted butter in bottom of
small or medium crockpot. Sprinkle
1 C. pecans evenly over butter. In
medium bowl mix flour, sugar, milk &
vanilla – stir to combine but do not
over mix. Scrape the batter out of the
bowl & spread evenly over pecans.
Sprinkle brown sugar over top of batter.
Pour boiling water over top -do not stir.
Cover & cook on High 2-3 hours. Top
cobbler with rest of pecans. Scoop
servings out & top with whipped cream
or vanilla ice cream. Serves 6

*Pralined Pecans: found at Kroger (Private
Selection brand) with other jarred nuts

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

Hope you have a nice, relaxing day!

Hugs;

Pammie

 

Today is World-Wide Knit-in-Public Day!

Not my most ‘fashionable’ photo but it will do – had to wear the baseball hat to keep the sun off my head (I burn very quickly). It was a LOVELY day – nice, sunny with a great breeze – temps. around 75-78 degrees! TEN ladies joined me at Panera Bread on the patio – it was a fun time. (I’m working on the multi-colored baby blanket)

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Strawberry Oat Crumb Bars

1 (15 oz) box yellow cake mix
2 1/2 C. quick-cooking oats
3/4 C. butter, melted
1 C. strawberry preserves
1 T. water

Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
parchment paper & spray with
nonstick cooking spray. Mix cake
mix & oats in a large bowl; add
melted butter – stir until crumbly.
Press half of crumbs into bottom
of pan. Combine strawberry preserves &
water in a small bowl – stir until
combined then carefully spread over
crumb crust. Sprinkle remaining
crumbs over top & press down
gently. Bake 18-23 minutes until
very lightly brown. Cut & eat
warm or cold. Makes 24 bars

(recipe: momontimeout.com)
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Ham, Cheese & Peach Tortellini Salad

1 lb. cheese tortellini, fresh or frozen
1 (16 oz.) bottle poppyseed dressing
1 (15 oz) can sliced peaches in juice
1 1/2 C. cooked ham, diced into
1″ cubes
1 (16 oz) block cheese, diced into
small chunks or cubes (your choice
of cheese)
2 C. chopped lettuce

Prepare tortellini accordg. to pkg.
directions -drain & rinse with cold
water just to cool slightly. In a bowl
or Mason jar, combine dressing with
4 T. of peach juice. Drain rest of juice
from peaches (if preferred, slice
peaches into thirds to make them
more bite-sized). Stir dressing well
(or, if using Mason jar, cover & shake
well). In large bowl combine cooked
tortellini, ham, cubed cheese & sliced
peaches – pour dressing over all &
gently stir. Stir in chopped lettuce &
gently stir. Serve immediately or cover
with plastic wrap & refrigerate. Serve
within 24 hours. Serves 10

(recipe: thecountrycook.net)
———————————

Pepperoni Pasta Salad

1 (16 oz) pkg. multicolored pasta
1 small can black olives
3 large carrots, peeled, cut into slices
1 green pepper, chopped
1/2 bunch green onions, chopped
2 tomatoes (or 1/2 C. sun-dried tomatoes),
chopped
3/4 C. pepperoni, sliced/cut into bite-sized
pieces
1/2 C. shredded Parmesan cheese
2 T. olive oil
1 T. garlic powder*
1 tsp. sugar
salt/pepper, to taste
1/2 bottle Zesty Italian salad dressing

Boil pasta, rinse in cool water & drain.
In large bowl add chopped veggies &
pepperoni & cooked pasta – mix well.
Refrigerate at least 1 hour. Just before
serving add Ital. salad dressing & toss
to coat. Serves 10

*Poster used: Johnny’s Garlic seasoning

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

Creamy Eggplant Parmesan Casserole

1/2 C. panko bread crumbs
1 C. shredded Parmesan cheese, divided
1 (1 1/2 lb) eggplant, cut into 1/4 inch thick
slices
4 oz. cream cheese
3/4 C. milk
3 cloves garlic, minced
6 T. chopped fresh basil, divided
16 slices mozzarella cheese
(Kraft Slim-cut)
1 large tomato, thinly sliced

Preheat oven 400 degrees F.
Cover 2 baking sheets with parchment
paper. In shallow dish combine panko
crumbs & 1/4 C. Parmesan. (Reserve
2 T. mixture for later use). Spray both
sides of 1 eggplant slice with nonstick
cooking spray. Dip slice in remaining
bread crumb mixture, turning to evenly
coat both sides of slice then place on
prepared baking sheet – repeat with
rest of egg plant slices. Bake 30 minutes
until eggplant is tender & golden brown,
turning after 15 minutes.

In medium microwaveable bowl, microwave
cream cheese on High 40 seconds. Gradually
whisk in milk until blended – stir in garlic &
1/4 C. basil. Spread 1/4 C. mixture on bottom
of a 9-inch pie plate sprayed with nonstick
cooking spray. Top with layers: 1/3 of eggplant,
4 cheese slices, 1/4 C. remaining Parm. &
1/3 C. remaining cream cheese sauce – repeat
layers twice. Top with tomatoes, remaining
cheese slices & reserved crumb mixture.
Bake 25 minutes until heated through.
Sprinkle top with remaining basil.
Serves 6

(recipe: kraftrecipes.com)
—————————-

Crockpot Honey Garlic Chops

6 pork chops
1 tsp. salt
1 tsp. black pepper
2 T. minced garlic
1 T. unsalted butter
1/3 C. honey
1/2 C. chicken broth
2 T. rice wine vinegar (or apple
cider vinegar)
2 T. cornstarch

Season chops with salt/pepper & garlic
powder – place in crockpot. Mix garlic,
honey, broth & vinegar in a small bowl
& pour over chops. Cover & cook on
Low 4-5 hours until fork-tender. Remove
chops from crockpot & place on a plate –
cover with foil to keep warm.
In small bowl stir cornstarch & 2 T. cooking
liquid from crockpot until well blended –
stir into sauce in crockpot – Cook on Low
3-5 minutes until thickened. Serve chops
with sauce poured over top. Serves 6

(recipe: eatingonadime.com)
———————————

Taco Burgers
(grill)

1 C. finely crushed corn chips
1 envelope taco seasoning mix
1 T. dried minced onion
1 large egg, lightly beaten
1 1/2 lb. ground beef
6 slices Cheddar cheese
6 sandwich buns, split
lettuce leaves
tomato slices
salsa (optional)

In large bowl combine corn chips,
taco seasoning (dry), onion & egg.
Crumble beef over mixture & mix well;
shape into 6 patties. Grill patties over
medium heat (covered) OR broil 4 inches
from heat 7-8 minutes on each side until
thermometer reads 160 degrees F. &
juices run clear. Top each burger with a
slice of cheese & cook until cheese melts.
Serve on buns with lettuce, tomato &
salsa, if desired. Makes 6

(recipe: tasteofhome.com)
——————

Garlic Bread Meatball Subs

12 meatballs, fully cooked (frozen &
cooked or your own recipe)
3 C. spaghetti sauce
shredded mozzarella cheese
1 large loaf French bread cut
in half, lengthwise
soft butter
garlic powder
paprika
=
Preheat oven 425 degrees F.
Line a flat rimmed baking sheet
with foil & lightly spray with nonstick
cooking spray. In saucepan, combine
cooked meatballs & spaghetti sauce –
cook until sauce is hot. Spread desired
amount of soft butter on both sides of
bread; sprinkle with garlic powder &
paprika: bake 5-8 minutes until brown.
Slice bread into individual sandwich-
sized pieces. Place meatballs on top of
bread then sprinkle with mozzarella
cheese.
At this point you can place sandwiches
under broiler to melt cheese or just
let cheese melt naturally on sandwich.
Serve with sauce.

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

Ro*Tel Queso Dip

1 (10 oz) can Ro*Tel Original Diced
tomatoes & green chilies, undrained*
1 (16 oz) pkg. Velveeta, cut into 1/2″
cubes
===
Dippers:
tortilla chips
crackers
cut up fresh vegetables
====
Combine Ro*tel & Velveeta in a medium
saucepan & cook over medium heat 5
minutes until cheese is melted completely
& mixture is blended, stirring frequently.
Makes 20 servings.

Microwave Version:
In a 1 1/2 qt. microwaveable dish
combine undrained Ro*Tel & Velveeta.
Cover & microwave on High 5 minutes
or just until Velveeta melts, stirring
after 3 minutes. Remove from microwave,
stir until mixture is blended.

To Double Recipe:

Microwave on High 8  minutes, stirring
after 5 minutes. Drain 1 can of tomatoes
if a thicker dip is preferred.

NOTE: You can make this into a Spicy
Sausage Queso dip by adding:
1/2 lb. mild country sausage, cooked/
drained

IF YOU LIKE IT SPICIER:
Can use Ro*Tel Hot Diced Tomatoes &
Green chilies AND Velveeta Jalapeno cheese

(recipe: readyseteat.com)
——————————–

Southern Peach Crumb Cake

Crumbs:
1 1/4 C. flour
1/3 C. light brown sugar, packed
1/3 C. granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 C. unsalted butter, melted

Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. fresh peaches – room temp, peeled/
cored/sliced (about 3 medium sliced into
10 slices each)
3/4 C. granulated sugar
1/2 C. unsalted butter, room temp.
2 large eggs
1 tsp. vanilla
1/3 C. sour cream
1/3 C. buttermilk

Vanilla Drizzle: (optional)
1/2 C. powdered sugar
1 T. Half & Half or milk
1/4 tsp. vanilla
=
Preheat oven 350 degrees F.
Crumbs:
In bowl whisk flour, brown sugar,
gran. sugar, cinnamon, ginger, nutmeg
& salt until well blended (break any
clumps of brown sugar up with
fingertips). Pour in melted butter &
use spatula to fold mixture until
evenly moistened.
Cake:
In large bowl whisk flour, baking powder,
baking soda & salt for 20 seconds. In
another bowl, using elec. mixer, whip
butter & gran. sugar until pale & fluffy.
Mix in eggs, one at a time, adding in
vanilla with second egg. In small bowl
whisk sour cream & buttermilk together.
Add 1/3 of flour mixture to butter/egg
mixture – mix just until combined then
pour 1/2 buttermilk mixture & mix just
until combined. Mix in another 1/3 of
flour mixture – mix just until combined,
then remaining 1/2 buttermilk mixture.
Mix in last 1/3 of flour & mix until nearly
combined, remove bowl & scrape/fold
batter until just combined. Spray a 9″
spring form pan with nonstick spray &
pour in batter, smoothing evenly. Top
with sliced peaches then sprinkle crumb
mixture evenly over top. Bake 50-55
minutes (it shouldn’t jiggle or sink when
touched – toothpick inserted in center
should come out clean). Cool on wire
rack.
Vanilla Drizzle:
Whisk together drizzle ingredients until
well blended then drizzle over warm cake.
Add more Half & Half or  milk to thin as
desired, or more powdered sugar to thicken
if needed. Makes about 12 slices

(recipe: cookingclassy.com)

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

My back is slowly getting better – am able to
walk upright again which makes me VERY happy!
Tonight’s dinner is Chicken Parmesan & Garlic
Butter Noodles – easypeasy & yummy.

Hope your day is going just exactly as you planned!

Hugs;

Pammie

a little this & that . . .

It’s a slow day – not complaining, just stating facts. It’s colder (62 degrees F. with light showers & cloudy out) so it’s a good ‘stay-at-home’ day. I hadn’t heard from my son about babysitting this week so finally I texted asking if they needed me – turns out they are (as they put it) slammed at work – would I be able to do Saturday at 1 p.m.? (I usually don’t do weekends) – I thought “IF they’re really slammed, that means they need me” so . . . OK. Have NO idea how long that ‘session’ will be (hoping it will be kinda short), but we’ll see . . .

An rather BIG event in our family – the baby’s parents (My oldest & his girlfriend) finally decided on a haircut – youngest grandson turned 2 in February and his hair was REALLY long & curly – very cute but . . .

                                                         Before

 After (with my other 12 yr old grandson – his brother – that’s a sucker stick in older’s mouth)

They grow up!

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

Flourless Toffee Peanut Butter Cookies

1 C. crunchy peanut butter
1 C. granulated sugar (plus more
for rolling)
1 egg
1 tsp. vanilla
3/4 C. Heath toffee bits
(extra sugar for rolling dough)

Preheat oven 350 degrees F.
Line a large cookie sheet with
parchment paper. In medium
bowl combine peanut butter,
sugar, egg & vanilla; fold in
toffee bits until combined.
Using a cookie scoop, scoop
out dough to form 1 inch balls.
Place some sugar in a small
bowl & roll balls in sugar until
all sides are coated – place on
prepared cookie sheet. Gently
press tines of a fork on top
of cookie & repeat with tines
facing the opposite direction to
make a criss-cross pattern (OR
just use the palm of your hand
to flatten cookies slightly).
Bake 8-10 minutes until cookies
are lightly golden brown.
Makes 24 cookies
Store cookies in an air-tight
container.

(recipe: momontimeout.com)
—————————

Italian Pasta Salad

1 (12 oz) box tri-color rotini pasta
3/4 lb. Italian salami, finely diced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 red onion, chopped
1 C. Italian salad dressing
1 (6 oz0 can sliced black olives
8 oz. small fresh mozzarella balls
3 (.7 oz, ea) pkgs. dry Italian-style
salad dressing mix (or to taste)
1/2 C. shredded Parmesan cheese

Cook pasta accordg. to pkg. directions;
to al dente (about 8 minutes); drain &
rinse with cold water until cool. Combine
pasta, salami, bell peppers, onion, salad
dressing, olives & mozzarella in large bowl.
Mix dry salad dressing into pasta & sprinkle
with Parmesan cheese. Serves 12

(recipe: allrecipes.com)
——————————-

Cashew Chicken w/Snow  Peas &
Mushrooms

1 lb. boneless skinless chicken breasts,
cut into 1/4 inch strips
1/2 C. cornstarch
1/2 + 2 T. oil, divided
2 C. snow peas
8 oz. button mushrooms
1/2 C. cashews
2 cloves garlic, crushed
1 slice fresh ginger (about 1 inch
in diameter)

Marinade:
4 T. soy sauce
2 T. dry sherry (OR) dry white wine
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. dark sesame oil

Stir-fry sauce:

2 C. chicken stock
3 tsp. dry sherry or dry white wine
1 T. soy sauce
1 tsp. dark sesame oil
4 T. cornstarch
=
Cooked rice for 4-6
=
Mix marinade ingredients in small bowl;
add chicken & toss. Let stand at room
temp. 1 hour. Drain, then place on
paper towels to absorb excess moisture.

Mix sauce ingredients in a small bowl.
Heat 1/2 C. oil over medium-high heat
in a deep skillet or wok. (Oil will shimmer
when correct temperature is reached).
Place 1/2 C. cornstarch in a plastic bag;
add chicken & toss to coat. Add chicken
to hot oil (do not crowd pan – you might
have to cook chicken in batches). Fry
2 minutes on each side; remove &
place on a plate on a paper towel. Discard
oil used for frying & wipe out pan. Add
remaining 2 T. oil to skillet/wok over
medium-high heat. Add garlic & ginger;
stirring constantly until garlic begins to
brown. Discard garlic & ginger. Place
mushrooms in hot skillet/wok – stir fry
until they begin to sear. Add chicken &
snow peas to pan -stir fry until snow peas
are bright green then add cashews. Stir
sauce again to dissolve cornstarch – add
to pan & stir constantly until sauce thickens.
Serve immediately over cooked rice.
Serves 4-6

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

Crockpot No Boil Mashed Potatoes

5 lb. small red or Yukon Gold
potatoes: peeled/quartered
(the smaller the better)*
3/4 C. chicken broth
2-3 cloves garlic, minced (optional)
1 to 1 1/2 sticks butter, softened
8 oz. cream cheese, cubed
1/2 C. sour cream
salt/pepper, to taste
——–
Poster used a 6 qt. crockpot, can
use 5-6 qt. size.
Place potatoes & chicken broth
in crockpot. Cover & cook on High
2-4 (or  Low 6-8 hrs). (they are
ready when they are fork-tender)
Uncover & add butter, cream
cheese, sour cream, minced garlic
salt/pepper. Mash ingredients together;
taste & adjust salt/pepper. (Can use
an elec. mixer IF your crockpot has
ceramic insides.

*If you’re leaving skins on, cut them a
little smaller

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

Sausage/Pepperoni Pizza/Pasta Casserole

1 1/2 C. shredded mozzarella
1 1/2 C. shredded Cheddar cheese
1 lb. dry pasta like: rotini, jumbo elbows,
rigatoni, penne
1 (24 oz) jar pasta (or marinara) sauce
(can also use pizza sauce, if desired)
1 T. butter
1 1/2 C. chopped onion
1 clove garlic, minced
1/2 tsp. Italian seasoning
1 lb. minced andouille smoked
sausage, spicy or regular*
4 oz. sliced pepperoni

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
pasta accordg. to pkg. directions
for al dente – drain & toss with
1 C. pasta sauce. In skillet saute
onion in butter until softened; add
garlic & cook 1 minute. Add sausage;
cook until lightly browned; season
with Italian seasoning. Add half of
noodles to casserole dish; layer first
layer with half sauce, half onion/
sausage mixture & half of cheese.
Finish last layer with remaining pasta,
sauce, smoked sausage, cheese & top
with pepperoni. Bake, uncovered,
25-30 minutes until heated through.
Serves 4-6

*can substitute mild smoked sausage,
ground beef or turkey (if you use
turkey, add additional seasonings:
seasoning salt, poultry seasoning &
black pepper.

NOTE: You can also use your favorite
pizza toppings such as grilled chicken,
cooked bacon, sliced roma tomatoes,
chopped bell pepper, sliced jalapeno
peppers, mushrooms, sliced black
olives, extra onions/cheese.

(recipe: deepsouthdish.com)
————————–

Hummingbird Dump Cake

1 (20 oz) can crushed pineapple in
juice, undrained
2 bananas, divided
1 (2 – layer size) spice cake mix
2/3 C. pecan halves, chopped
1 C. milk
4 oz ( half of a 8 oz pkg) cream cheese,
softened
3 T. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Drain pineapple reserving juice.
Remove 2 t. juice (reserve for later).
Pour remaining juice into sprayed
pan – add drained pineapple & mix well.
Reserve 1/2 banana for later use. Chop
remaining bananas & place over pineapple
in dish – sprinkle top with dry cake mix
then nuts – drizzle all with milk. Bake
30-35 minutes until lightly browned.
Cool 10  minutes.
Using elec. mixer in medium bowl beat
cream cheese, sugar & reserved pineapple
juice until blended. Cut reserved banana
half into 12 slices. Cut cake into 12 pieces.
Serve cake pieces topped with cream cheese
mixture & banana slices, adding about 1 1/2 T.
cream cheese mixture & 1 banana slice to
each piece of cake. Serves 12

(recipe: kraftrecipes.com)

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

I’ve learned that sometimes in life you have to
challenge yourself to try/do new things. Since I
have (almost) 2 days before babysitting on Saturday
I decided to ‘attempt’ knitting a kind of fancy pair
of baby booties. These WON’T be used for a charity
(if they come out nice) – will probably use them for
a baby shower gift. The pattern isn’t difficult, but it
IS a bit ‘fussy’, meaning I really have to pay attention
to each stitch/row/count – we’ll see how this goes.
(If they turn out OK I’ll post a photo).

Not much else new for now; we had a quiet
Memorial Day – I made crockpot BBQ spare ribs,
macaroni & cheese, baked beans & homemade
strawberry shortcake. The guys liked the meal;
middle son commented that the ribs were like
‘candy’ – YAY!

Have a great day!

Hugs;

Pammie

Happy Sunday

    It’s a quiet day here; got home from church after topping at Checkers/Rally’s for burgers & fries (YUM!). We have choir practice tonight – will be interesting to see how many people show up being it’s a holiday weekend. The choir almost didn’t sing this morning because we didn’t have any Alto section BUT two of our more experienced sopranos volunteered to sing Alto, so we were good (small but mighty).

Weather has been WET (but sunny/warm on Thursday – got up to 82 degrees!) Nothing special planned for the next few days – I did buy spare ribs & will cook them in the crockpot for Monday along with baked beans – it’s only three of us eating here, so don’t have to go ‘all out’.

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

Chocolate-Pecan Pie Bars

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

Preheat oven 350 degrees F.
Spray a 15 X 10 X 1″ baking dish
with nonstick cooking spray.
In large bowl using elec. mixer,
beat butter, flour, 1/2 C. sugar &
salt until mixture resembles coarse
crumbs. Press mixture onto bottom
of prepared pan & bake 20 minutes
until lightly browned. In large
microwaveable bowl microwave
corn syrup & 6 oz. chocolate on High
2 1/2 minutes until chocolate is almost
melted, stirring after 1 1/2 minutes.
Stir until chocolate is completely melted
& mixture is well blended. Add eggs,
vanilla & remaining sugar – mix well then
stir in nuts. Pour mixture over warm
crust & spread evenly to cover crust.
Bake 35 minutes until filling is firm
around edges but still slightly soft in
center – cool completely.
Melt remaining chocolate as directed
on package – drizzle over bars. Let
stand until chocolate is firm then cut
into bars. Makes 48

(recipe: kraftrecipes.com)
————————-

Broccoli & Bacon Salad

1 larger or 2 small heads broccoli
1 tsp. salt
12 slices bacon (3/4 of 1-lb pkg)
1/2 C. red onion sliced into thin,
small pieces
1/2 C. shredded sharp Cheddar cheese
1/4 C. sour cream
1/2 C. mayonnaise (poster recommends
using Hellman’s)
2 T. white wine vinegar
1/4 C. sugar

(Lay out a large sheet of paper towels
on counter)
Cut off thickest part of broccoli stem &
discard. Cut remaining head into small
florets. Heat a medium pot of water &
bring to boil – add salt. Fill a medium to
large bowl with ice water. Once water is
boiling, drop broccoli florets in & count
30 seconds. Immediately drain off water &
plunge broccoli into ice bath. Drain & lay
out on paper towels. Roll towels up like
a jelly roll then squeeze out water. Repeat
a second time until broccoli is completely
dry & drained of all water. Place broccoli
in large bowl & refrigerate until after bacon
is cooked. Cook bacon crispy then crumble.
Remove broccoli from fridge; in large bowl
add broccoli,bacon, red onion & Cheddar
cheese. In small bowl mix sour cream,
mayo, vinegar & sugar – combine mixture
with broccoli mixture & combine well.
Serves 6-8

(recipe: afamilyfeast.com)
—————————
Sweet Tea BBQ Chicken
(oven AND Grill)

1 C. unsweetened apple juice
1 C. water
2 tsp. seafood seasoning
1 tsp. paprika
1 tsp. garlic powder
1 tsp. coarsely ground black pepper
1 (4-5 lb) chicken, cut up
1 C. BBQ sauce
1/2 C. sweet tea

Preheat oven 350 degrees F.
Pour apple juice & water into a
large, shallow roasting pan. Mix
seafood seasoning, paprika, garlic
powder & pepper & rub over chicken;
place in roasting pan. Cover with foil
& bake 50-60 minutes until juices
run clear. Transfer chicken to a foil-
lined 15 X 10 X 1″ baking pan. Whisk
BBQ sauce & sweet tea together – brush
some of mixture over chicken. Grease
grill rack & place chicken on rack over
medium heat. Grill 3-4 minutes per side,
brushing occasionally with remaining
sauce. Serves 8

(recipe: tasteofhome.com)
———————

Pizza Pasta Salad

8 oz. pasta
1/2 green pepper, diced
1/2 red pepper, diced
1 1/2 C. red cherry tomatoes, quartered
1 C. mozzarella cheese, diced
1/2 C. red onion, chopped
1/2 C. black olives, sliced
1 1/4 C. mini pepperoni
1/4 C. Parmesan cheese
2 T. fresh basil

Dressing:
1 C. Italian dressing (OR)

1/2 C. olive oil
1/4 C. red wine vinegar
1/2 tsp. ground oregano
1/2 tsp. garlic salt
1/4 tsp. chili flakes
salt/pepper, to taste
=
Cook pasta according to pkg.
directions for al dente – rinse
under cold water. Combine
pasta, peppers, tomatoes,
cheese, onion, olives & pepperoni
in large bowl. (If making salad
dressing – whisk together ingredients)
toss with salad mixture. Top with
fresh basil & Parmesan cheese.
Refrigerate 1 hour before serving.
Serves 8

(recipe: spendwithpennies.com)
——————————

Lemon Butter Baked Shrimp

1 lb. raw shrimp, cleaned/peeled/
deveined
8 T. butter (1 stick) melted
3 cloves garlic, minced
1 packet Good Seasons Italian
all natural seasoning salad dressing mix
1 1/2 lemons, sliced into circles
1 T. dried parsley
1 tsp. black pepper

Preheat oven 350 degrees F.
In small bowl mix melted butter, garlic;
pour into a 9 X 13″ baking dish, spreading
all over bottom of dish. Arrange lemon
slices on top of butter in a single layer.
Arrange shrimp on top of lemon slices &
sprinkle dry Italian Seasoning over shrimp.
Sprinkle parsley & pepper on top.
Bake, uncovered, 15 minutes.
Serves 4

(recipe: yummly.com)
———————————

Roasted Lemon/Parm/Garlic Asparagus

1 lb. asparagus (woody ends trimmed)
2 T. olive oil
2 cloves garlic, minced
3 T. Parmesan cheese
juice of 1 lemon
salt/pepper, to taste

Preheat oven 400 degrees F.
On a baking sheet arrange asparagus
in a single layer – toss with olive oil &
sprinkle with salt/pepper. Roast 8-10
minutes until asparagus is crisp on the
outside & tender in the center. Toss
in garlic/Parmesan & lemon juice (add
more, if desired). Serve immediately.
Serves 4-6

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

Crockpot Bacon Baked Beans

1 (32 oz) can pork and beans
1 lb. bacon, cooked crisp/crumbled
1/2 C. brown sugar (packed)
1/2 C. diced onion
2 T. bacon grease

Combine all ingredients in crockpot
(2 1/2 qt) & stir. Cover & cook on Low
6-8 hours (or High 3-4 hours)
Serves 6

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

Strawberry Cream Cake

1 box white (or French vanilla) cake
mix plus ingredients to prepare
4 eggs (box mix calls for 3, add 1 more)
1 C. milk (substituted for water in cake)
1/3 C. oil
1 (3 oz) pkg. strawberry Jell-O mix
1 1/2 C. boiling water

Cream filling:
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed

Strawberry Topping:
1 (16 oz) pkg. fresh strawberries, hulled/sliced
1 (14 oz) pkg. prepared strawberry glaze,
usually sold in jars by strawberries in grocery
stores
=
Preheat oven 350 degrees F.
Grease & flour 9 X 13″ baking dish. Prepare
cake mix accordg. to pkg. directions, substituting
milk for water; add oil or butter as directed & add
1 more egg – mix to combine & pour into prepared
pan. Bake 30-35 minutes until a toothpick inserted
into center of cake comes out clean. Cool cake on
a wire rack 3-5 minutes. Poke holes in cake using a
large fork or wooden skewer. Dissolve Jell-O in boiling
water, stir until dissolved & gradually pour over cake.
Cool 15 minutes. Cover & refrigerate cake 30 minutes.

In medium bowl combine strawberry glaze & sliced
strawberries – mix & set aside. In large bowl using
elec. mixer, beat cream cheese until fluffy. Fold in
Cool Whip & carefully spread over cake. Top with
strawberry mixture & spread evenly over frosting.
Cover & refrigerate at least 2 hours before serving.
Refrigerate any leftovers.

(recipe: mommyskitchen.net)

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

Hope you have a GREAT weekend; enjoy your day!

Hugs;

Pammie

Sometimes it’s all in one’s PERSPECTIVE!

Yesterday I was offered a bunch of yarn ‘to purchase’; this consisted of three medium-sized bags of various yarns. The friend who presented the ‘offer’ was just a go-between person who really didn’t know anything about yarn. She mentioned it came from her daughter-in-laws garage sale; I guess daughter-in-law thought there was some really good/valuable yarn there. Not calling myself a yarn ‘expert’ but I’ve been working with yarns now for a good thirteen-plus years (with various charity projects, etc.) and I’ve come to KNOW good yarn v/s really old/no longer produced yarns. In these bags were yarn I would not even pass on to my knit group ladies! Now comes the ‘fun’ part – how do I ‘tactfully’ tell my friend that? (I did, but it was a bit awkward). Like I said: It’s all in ones PERSPECTIVE, I guess!

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

(this sounds SOoooooo good)

Butter Pecan Choc. Chip Cake
with Nutmeg Frosting

1 box Super Moist Butter Pecan
cake mix
1 (3.4 oz) pkg. vanilla instant
pudding & pie filling
2 large eggs
1 stick butter or marg., melted
2/3 C. water
2/3 C. chocolate chips
2/3 C. chopped nuts (poster used walnuts)
2/3 C. butterscotch chips

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix dry cake mix, pudding
mix, eggs, butter & water. Fold in choc.
chips & nuts & spread in prepared dish.
Sprinkle butterscotch chips on top.
Bake 30-35 minutes. Remove from oven
& allow to cool.

Nutmeg Frosting:
1 can rich & creamy prepared
vanilla frosting
1 tsp. vanilla flavoring
1 1/2 tsp. ground nutmeg

Place frosting in a glass bowl/
container. Add vanilla & nutmeg –
microwave on High 30 seconds.
Mix well & pour over cooled cake.
Top cake with more nuts, if desired.

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

Pepperoni Pizza Biscuit Bites
(appetizer)

1 (12 oz) tube biscuits (with 12
biscuits)
24 slices pepperoni
shredded mozzarella (or)
cheese sticks cut into small
pieces
about 1/4 C. pizza or tomato sauce
1/4 c. chopped green onions (can
use regular onions)
1 tsp. drie oregano
1/4 tsp. garlic powder

Preheat oven 400 degrees F.
Spray a large baking dish with nonstick
cooking spray (poster used 10″ pie plate)
Cut each biscuit in half (you will have 24
halves) Roll each half as big as you can
get it using a rolling pin (or a glass). Spread
each half with pizza sauce, 1 slice pepperoni,
pinch shredded cheese & chopped onion.
Roll biscuit half up, tuck in ends & place in
prepared baking dish – repeat with rest
of biscuit halves & ingredients. Sprinkle
top with oregano & garlic powder. Spread
some pizza sauce on top & top with about
1/2 C. shredded cheese. Bake 20-25 minutes
until biscuits are cooked. Pull off pieces or
slice. Makes about 6 servings.

(recipe: thesoutherladycooks.com)
———————————

Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika

Preheat oven 350 degrees F.
Line a baking sheet with foil &
spray with nonstick cooking spray.
Add all spices to a small container
with a lid & shake until thoroughly
mixed – sprinkle mixture over
chicken. Place thighs on baking
sheet & bake 1 hour – until crispy.
(fully cooked, they should read
165 degrees F. on a food thermometer).
Serves 4 (2 thighs each)

(recipe: thesouthernladycooks.com)
——————————
Greek-style Potatoes

6 large russet potatoes
1 T. semolina flour

Seasoning Sauce:
3/4 C. olive oil
3/4 C. water
1 T. oregano
juice of 2 lemons
3 cloves garlic, very finely minced
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Spray large roasting or baking pan
with nonstick cooking spray. Peel
potatoes & cut into wedges about
1/4″ thick – lay potatoes in a single
layer on pan. Mix all sauce ingredients
in small bowl – pour evenly over potatoes
in pan & toss gently to coat. Sprinkle with
half of semolina flour –
Bake 40 minutes until potatoes begin to
golden & are crunchy on top. Carefully
turn potato wedges & sprinkle with
remaining semolina. Bake 20-30 minutes
longer or until golden & crunchy on top
side. Serves 6

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

Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkg. dry taco seasoning mix
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2-3 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
(optional: favorite taco toppings like
grated/shredded Cheddar cheese)

In large skillet over medium-high heat
cook ground beef; drain. Add taco seasoning
& water – according to pkg. directions.
Lightly spray insides of crockpot with
nonstick cooking spray. Place 2 tortillas in
crockpot so they cover the bottom & come
up sides some. Spread 1/4 of cream cheese
over tortillas; top with 1/4th of meat, cheese
& tomato sauce. Repeat layers 3 more times.
Cover & cook on Low 3-5 hours. Serve with
your favorite taco toppings & cheese.
Serves 8-10

NOTE: make sure cream cheese is softened

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, rinsed/
drained
1 (16 oz) can kidney beans, rinsed/drained

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish with
nonstick cooking spray.
In large skillet cook & crumble beef with
bacon & onion over medium heat until
beef is no longer pink; drain. Stir in sugars,
ketchup, BBQ sauce, molasses, mustard,
chili powder & salt – stir to combine. Stir
in beans & transfer to prepared dish.
Bake, covered, until beans reach desired
thickness, about 1 hour. Serves 12

Freezer option:
Freeze cooled bean mixture in freezer
containers. To use: partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally &
adding a little water, if necessary.

(recipe: tasteofhome.com)
——————————-

Cheesy Garlic Cauliflower Casserole

1 large head cauliflower, chopped into
bite sized pieces
1 C. shredded Parmesan/Asiago/Romano
cheese (it comes in one container)
1 C. light sour cream
3 T. butter
1 T. minced onion
2 T. garlic powder
1 C. Garlic & Herb bread crumbs
(Cheddar cheese, shredded, optional
topping)

Preheat oven 350 degrees F.
Spray a casserole dish with nonstick
cooking spray.
Bring large pot of water to boil & add
cauliflower – boil until tender, about
10 minutes; drain. Add sour cream,
cheese, butter, garlic powder & minced
onion – stir until cauliflower is covered &
butter is melted – pour into prepared
casserole dish & add bread crumbs on top.
(poster added a little bit of shredded
Cheddar cheese before baking).
Bake 30-35 minutes. Once baked, stir
well to mix in the crunch of the bread
crumbs.

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

Cookie Cups

1 (18-20 oz) pkg. refrigerated
cookie dough, any flavor
assorted fillings (prepared
pudding or pie fillings)
or fresh cut fruit
whipped cream or Cool Whip
(thawed) for topping

Freeze packaged dough 1 hour
until firm.
Preheat oven 350 degrees F.
Turn a regular sized muffin tin
UPSIDE DOWN & spray bottoms
with nonstick spray. Slice firm
dough into 1/2 inch slices & place
a slice evenly onto each muffin cup
bottom. Bake 11-13 minutes until
dough has baked around cups &
turned golden brown. Cool cups
5-10 minutes before carefully
removing from pans.

NOTE: Cups are VERY delicate,so
remove them gently. If any break,
just eat them as plain cookies.
Fill cups with pie filling or fresh-
cut fruit & whipped cream.

(recipe: mrfood.com)

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

Turns out yesterday we DIDN’T get the
really bad thunderstorms – YAY! As far
as I know it was just rain! Just got an
email from our power company letting
us know their crews are on stand-by in
case of severe thunderstorms for THIS
afternoon – oh, great . . . sigh. Oh well,
I didn’t have anything special planned
for today/tonight, anyway!

Not much ‘exciting’ going on – babysitting,
special needs group, library knit group –
my ‘usual’.  The lady in my Panera group
that delivers the baby booties for us will
be gone until mid-June so we just keep on
knitting them. I counted today: 54 pairs.
You KNOW there will be lots more before
she’s back! I like knitting them – they knit
up fast (1 hr per pair – at least when I knit
them); they don’t use a lot of yarn (and I
still have a BUNCH of donated baby yarn
for them) and because they’re small, I can
knit them in the car while riding to & from
church Sundays while husband drives! Score!
(Keeps me busy & out of trouble – at least
that’s what my guys here say!)

Hope you’re having a great day!

Hugs;

Pammie

Rainy Spring

The weather report today is for severe thunderstorms, temps up to 78 degrees and wind gusts up to 26 MPH – glad I’m staying home this evening!

Yesterday (early) found husband & I sitting in folding chairs (me totally bundled up in blankets & a hoodie) watching oldest grandson play baseball. It was the first game we’ve been to of his all season – really chilly (46 degrees & overcast) – they ‘almost’ won but my son said it’s the best game our grandson played all season, so glad we got to watch!. Afterwards we all went out for lunch – another ‘plus’!

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

Apple Cinnamon Baked Oatmeal

2 C. old fashioned oats
1/4 C. brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 1/2 C. milk (poster used skim)
1/2 C. applesauce
1 T. melted butter
2 egg whites
1 tsp. vanilla
1 large apple, peeled/diced

Additional toppings:
nuts
dried cranberries
extra cinnamon or sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ or 9 X 9″ baking dish
with nonstick cooking spray. In large
bowl whisk milk, apple sauce, butter,
egg white & vanilla. Whisk in cinnamon,
salt & baking powder. Whisk in brown
sugar & oats – gently stir in diced apples
& pour mixture into prepared pan – smooth
out & bake 20-30 minutes until golden brown.
Remove from oven & serve hot with desired
toppings (OR)
refrigerate & heat up leftovers (with additional
milk, if desired). Makes 6 servings

(recipe: books-n-cooks.com)
———————————–

Fudge Ripple Pecan Brownies

1 (18 oz) box fudge brownie mix
plus ingredients to prepare
1 C. chopped pecans, toasted/
divided
3/4 C. semi-sweet chocolate chips,
divided
20 vanilla caramels, unwrapped
1 T. milk

Preheat oven 350 degrees F.
Line a 8 X 8″ baking pan with foil so
that it goes up over the sides of the
pan. Lightly spray with nonstick
spray. Combine ingredients for
brownies in medium bowl; stir until
smooth. Add 1/2 C. pecans & 1/2 C.
choc. chips; stir & pour into prepared
pan; spread out evenly. Bake 35-40
minutes until a toothpick inserted
into center comes out mostly clean.
Cool in pan on wire rack. Combine
caramels & milk in a glass or metal
bowl large enough to rest on top of
a small saucepan filled with 1 inch
of water. Bring water to a boil & place
bowl on top; stir until caramels are
smooth. Pour over brownies & sprinkle
with remaining pecans. Place remaining
choc. chips in a clean bowl & place over
simmering water; stir until smooth then
drizzle over caramel brownies. Let stand
2 hours before serving. Serves 16

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

Crockpot Brown Sugar/Garlic Chicken

6 whole skinless chicken breasts
1 C. light brown sugar
2/3 C. rice wine vinegar
1/4 C. apple juice
6-8 cloves garlic, minced
2 T. soy sauce
1 tsp. black pepper
2 T. cornstarch
3 T. cold water

Place chicken in crockpot. In small
bowl whisk brown sugar, vinegar, apple
juice, garlic, soy sauce & pepper – pour
over chicken. Cover & cook on Low
6-8 hours (or High 3-4 hours). Remove
chicken from crockpot & set aside.
Carefully pour liquid from crockpot into
a medium saucepan – bring to simmer on
stove. (in small cup or bowl combine
water & cornstarch to create a slurry).
When liquid comes to a simmer, slowly
pour slurry into sauce – simmer, while
stirring, until mixture begins to thicken,
& forms a glaze,
2-3 minutes. Serve
chicken with glaze/sauce over top.
Serves 6

NOTE: for easier cleanup you might
want to spray insides of crockpot with
nonstick cooking spray or use a crockpot
liner

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

Grilled Chicken/Avocado/Mango Salad

12 oz. grilled chicken breast (from 1 lb,
raw)
1 C. diced avocado
1  C. diced mango (from 1 1/2 mangos)
2 T. diced red onion
6 C. baby red butter lettuce

Vinaigrette:

2 T. olive oil
2 T. white balsamic vinegar
salt/fresh cracked black pepper,
to taste

Whisk vinaigrette ingredients in a
bowl. In another large bowl toss
avocado, mango, chicken & red
onion. Fill a large salad platter
(or divide on 4 salad plates)
with baby greens. Top with
chicken/avocado mixture & drizzle
half of dressing on top. Serve
with remaining dressing on side.
Serves 4

(recipe: skinnytaste.com)
—————————–
Sweet Macaroni Salad
(overnight recipe)

16 oz. elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 C. mayonnaise
1 (14 oz) can sweetened condensed
milk
1 C. cider vinegar
1/2 C. sugar
1 tsp. salt
1/2 tsp. black pepper

Cook macaroni accordg. to pkg. directions;
drain & rinse under cold water – drain well.
In large bowl combine cooked macaroni &
vegetables. Whisk remaining ingredients
together until smooth & sugar is dissolved –
stir into macaroni mixture. Refrigerate,
covered, overnight. Serves 16

(recipe: tasteofhome.com)
————————–

1950’s Salisbury Steak
(with onion gravy)

1 egg
1 (10 1/2 oz) can French onion
soup, undiluted/divided
1/2 C. dry bread crumbs
1/4 tsp. salt
pinch black pepper
1 1/2 lb. ground beef
1 T. flour
1/4 C. water
1/4 C. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
———
6 C. cooked egg noodles
chopped fresh parsley (optional
garnish)
========
In large bowl beat egg. Stir in 1/3 C.
soup, bread crumbs, salt/pepper. Add
beef – mix gently. Shape in to 6 oval
patties & brown in a skillet over
medium heat 3-4 minutes on each side.
Remove & set aside (discard drippings).
In skillet combine flour & water until
smooth; add ketchup, Worc. sauce,
mustard & remaining soup – bring to
a boil. Cook & stir 2 minutes. Return
patties to skillet; cover & simmer 15
minutes until meat is no longer pink.
Serve with gravy over hot cooked
noodles. (garnish w/parsley, if desired)
Serves 6

(recipe: tasteofhome.com)
——————————–

Crockpot Blueberry/Lemon Cobbler


Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

(recipe: crockpotladies.com)

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

Sounds like it’s started to rain and,
by the sounds of the rain hitting the
windows, it’s pretty intense.

Hope you have a nice relaxing day;
I got home from church and put a
whole chicken in the crockpot for
dinner (will have that along with
baked potatoes & a salad). I LOVE
the ‘freedom’ of using the crockpot!

Hugs;

Pammie

Happy Thursday!

It’s another BEAUTIFUL Spring day here in Michigan – temps are supposed to get to High of 74 degrees F. WOW! It’s sunny, slight breeze and lovely robin’s egg blue skies – LOVE THIS WEATHER!

Today is an unusual babysitting day – had to be there by 7:30 a.m. and was supposed to sit until around 10:30. After about an hour Momma came home – turns out no one told her that there was no managers meeting this morning! Oh well, at least she has some extra time at home (I have to go back at 2 p.m. until my son gets home- anywhere from 4:30 – 7 p.m.) Just glad I got extra time off! (Grandson was very good but listening to kid’s TV for hours is really mind numbing!). Started a new baby blanket using a pattern I’d done years ago – simple 2- row pattern, easy to knit while chatting at both knit groups.

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

Fresh Blueberry Cheesecake

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

Crust:

1 C. graham cracker crumbs
1/2 C. rolled oats (can use quick-cooking)
1/2 C. chopped walnuts or nuts of your
choice
2 T. brown sugar
1/2 C. butter or marg. (8 T.), melted

Combine all crust ingredients & press
into prepared pan. Bake 10-12 minutes;
allow to cool.
=
Cream Cheese Filling:

8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed
milk (not evaporated)
1/3 C. lemon juice
1 tsp. vanilla

Combine filling ingredients in a large
bowl & mix (using elec. mixer on High
speed) 3-4 minutes. Pour over cooled
crust. Refrigerate 3 hours.
=
Fresh Blueberry Topping:

2 C. fresh blueberries (could use frozen)
(NOTE: can use any fruit)
1/2 C. sugar
1 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. water
1 T. lemon juice

Combine all blueberry topping ingredients
(except lemon juice) in a saucepan & bring
to a boil, stirring constantly. Cook 2 minutes
to thicken; remove from heat, stir in lemon
juice & allow to cool. Pour over cheesecake
after it has been refrigerated 3 hours.
Serves 10-12
Keep refrigerated.

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

Lazy Day Lasagna

1/2 (25 oz) bag frozen cheese ravioli
1/2 lb. ground beef, browned/drained
2 (14 or 15 oz) cans crushed tomatoes
1/2 T. Italian seasoning
1/2 T. garlic salt
2 C. mozzarella cheese
1/4 C. Parmesan cheese (optional)

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. After cooking/draining
beef, stir in tomatoes & seasonings.
Place a layer of ravioli on bottom of
prepared pan & spoon half of sauce
over top. Layer half mozz. cheese &
repeat: ravioli/sauce/cheese. End
topping with Parm. cheese. Bake
35-45 minutes until bubbly.
Remove from oven & let stand 10-15
minutes before serving. Cut & serve.
Serves 3-4

NOTE: recipe can easily be doubled –
bake in 9 X 13″ pan.

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or marg., cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
any cheese of your choice)
1 1/4 C. evaporated milk (can also
use buttermilk instead)

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray.
In a large bowl mix flour, baking
powder, salt, garlic powder using a
whisk. Cut butter pieces into flour
mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto
a floured board. NOTE: Poster does
NOT roll this out – just pats the dough
using her hands to the desired
thickness. She uses a small cookie
cutter instead of a regular biscuit
cutter. Bake 15-20 minutes until
brown on top.

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

Crockpot Garlic Rice & Chicken

4 T. butter
1 C. diced onion
1 T. minced garlic
2 C. uncooked brown rice
3 C. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts
1/2 C. shredded or grated Parmesan
cheese
1 large bunch asparagus; washed/cut
into 1″ pieces*
==============
Heat a pan over medium heat on stove;
add butter & melt. Add onion – saute
4-5 minutes. Add garlic & saute 20-30
seconds. Add rice & stir to coat rice in
butter & onions – place in crockpot.
Stir chicken broth, basil, garlic powder,
salt/pepper into crockpot. Nestle chicken
in crockpot. Cover & cook on High 2-3 hours
until rice is tender. Remove chicken & cut
into bite-sized pieces – stir back into crockpot.
Stir in cheese & asparagus – cover & cook
on High 10 minutes until asparagus is cooked.
When asparagus is to your softness, serve.
Serves 6

*Can substitute broccoli florets- cut into small
florets so they can cook quickly. (can also use
frozen broccoli – run hot water over it before
adding to crockpot.

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

Crockpot Lasagna Soup

1 lb. Italian sausage
1 medium yellow onion, diced
5 cloves garlic, minced
1 (29 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can tomato juice (or
V8)
1 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tap. dried oregano
1/4 tsp. dried rosemary
1 whole bay leaf
2 T. brown sugar
2 C. chicken stock
10 oz. lasagna noodles, broken
up into bite-sized pieces
2 C. Ricotta cheese
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese

In large skillet cook & crumble sausage,
onion & garlic until sausage is no longer
pink & onions start to become translucent,
drain. Add sausage mixture, spices, canned
tomatoes, tomato juice & chicken broth
to 5 qt. or larger crockpot. Cover & cook
on Low 5 hours. Remove bay leaf & discard.
Add broken lasagna noodles & cook an
additional 1 hour until noodles are al dente.
In mixing bowl combine Ricotta, mozzarella &
Parmesan cheeses. Top servings of soup with
1 spoonful of cheese mixture before serving.
Serves 8

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

Pork Chop Marinade
(stove or grill recipe)

4 bone-in pork chops

1/3 C. soy sauce
1 T. Worcestershire sauce
2 tsp. Dijon mustard
2 cloves garlic, minced
2 T. brown sugar
2 T. olive oil
1 T. lemon juice
1/4 C. black pepper

Mix all ingredients in a dish. Place
chops in a large zip-lock bag – pour
in about 3/4ths of marinade (save
rest for basting). Squeeze out excess
air in bag & refrigerate at least 1 hour
(or up to 8 hours).
=
Cook chops on a grill or in a pan on
medium-high heat about 4-5 minutes
per side, until internal temp. of chops
is 145 degrees F. Baste after flipping
chops & after removing from grill.
When chops are done, place on a plae
& tent with foil. Let rest 3-5 minutes
then serve. Serves 4

(recipe: realhousemoms.com)
——————————
Cinnamon Roll Poke Cake

Cake:

1 box white cake mix PLUS ingredients
to prepare cake

Filling:

1 (14 oz) can sweetened condensed milk
4 T. melted butter
1/2 C. packed brown sugar
1 tsp. cinnamon
pinch kosher salt

Frosting:

1/2 C. heavy cream
1 (8 oz) pkg. cream cheese, softened
4 T. butter, softened
1 C. powdered sugar
1 tsp. vanilla
pinch kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake accordg. to pkg. directions.
Pour batter into prepared pan &
bake 20 minutes, until a toothpick
inserted into center comes out clean.
Cool.

Filling:
In medium bowl whisk sweetn’d cond’
milk, butter, brown sugar, cinnamon &
salt.

Frosting:
In large bowl using elec. mixer, beat
heavy cream until stiff peaks form.
In another large bowl beat cream cheese &
butter together until no lumps remain. Add
powdered sugar & beat until smooth. Add
in vanilla & pinch salt – fold in whipped
cream until just combined. Using bottom of
a wooden spoon, poke holes all over cake.
Pour filling over & use a rubber spatula
to push into holes. Frost with cream cheese
frosting.
Refrigerate 20 minutes before serving.
Serves 12

(recipe: delish.com)

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

Hope you had a great Mother’s Day –
we went out to dinner – food was
very tasty (I was stuffed!) and it was
really nice to just sit around with family
and enjoy their company. The baby was
GREAT – for 2+ years old he sat for over
2 hours in a high chair; all the servers &
managers kept coming over to ‘chat’ with
him so he was having a great time ‘holding
court’. The restaurant even gave all
mothers a long stemmed red rose! Very
nice!

Hoping you have a very nice day –
remember to take a little time for
yourself!

Hugs;

Pammie

Friday

It’s been a rather quiet week – only babysitting today for a few hours (or so I thought . . . ). I’m due at 2 today (until around 6) but got a text asking if I can do it again tomorrow from around 10:30 – 3/4/6? Oldest son (the chef) is in the middle of launching another Hilton restaurant in Lansing so he’s drawn to working lots of extra hours (it’s a 1 1/2 hr. drive from his house to Lansing). Looks like I’ll be taking a LOT of knitting with me both days . . . sigh. Am nearing the end of the yellow baby blanket and am STILL vacillating over my next blanket/project. I have lots of different colors of baby yarns – one minute I want to do a various granny squares blanket, the next something different – who knows? (Not even ME at this point!)

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

No-Bake Choc. Chip Cannoli Cheesecake

1 (4 oz) pkg. cannoli shells
1/2 C. sugar
1/2 C. graham cracker crumbs
1/3 C. butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 C. powdered sugar
1/2 tsp. grated orange zest
1/4 tsp. cinnamon
3/4 C. ricotta cheese
1 tsp. vanilla
1/2 tsp. rum extract
1/2 C. miniature semisweet chocolate
chips (can use regular chips, coarsely
chopped)
chopped pistachios, optional

Spray a 9 inch pie plate with
nonstick cooking spray.
Place cannoli shells in food processor &
pulse until coarse crumbs form. Add sugar,
cracker crumbs & melted butter – pulse
just until combined. Press mixture onto
bottom & sides of prepared plate –
refrigerate until firm, about 1 hour.

Filling:

Beat first 4 ingredients in a bowl until
blended. Beat in ricotta cheese & extracts.
Stir in chocolate chips & spread into crust.
Refrigerate, covered, until set – about 4
hours. (if desired, top with chopped
pistachios). Serves 8

NOTE: Pistachios are classic in cannoli but
if you don’t have them you can still top
pie with additional crumbled cannoli
shells or chocolate shavings.

(recipe: tasteofhome.com)
—————————-

Orzo w/Spinach, Mushrooms &
Peppers

1 C. uncooked orzo pasta (about
8 oz)
1 T. olive oil
1 medium sweet orange pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 medium sweet yellow pepper,
seeded/chopped
1 C. sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
2 C. fresh baby spinach
1/2 C. grated Parmesan cheese

Cook orzo accordg. to pkg.
directions; drain. In large
skillet, heat oil over medium-high
heat. Saute peppers & mushrooms
until tender. Add garlic & seasonings;
cook & stir 1 minute. Stir in spinach
until wilted. Stir in cooked orzo &
cheese; heat through. Serves 6

(recipe: tasteofhome.com)
——————————

Backwoods Pork Chops & River Gravy

1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. plus 1/8 tsp. salt
1/4 tsp. black pepper
4 (4 oz) boneless center-cut pork chops
1/2 C. flour
1/4 C. buttermilk
1/8 tsp. cayenne pepper
2 T. vegetable oil
3/4 C. milk

In small bowl combine garlic & onion
powders, 1/2 tsp. salt & pepper. Rub
seasoning mixture evenly on both
sides of chops. Reserve 1 T. flour &
set aside. Place remaining flour in a
shallow dish. In another shallow dish
combine buttermilk & cayenne pepper.
Dip chops in buttermilk then coat
both sides in flour. In large skillet over
medium heat, heat oil. Add chops &
cook 5 minutes on each side until
golden brown. Drain on paper towels.
Reduce heat to medium-low. Whisk
reserved flour into milk; add remaining
salt & cook in skillet until thickened &
bubbly, stirring constantly. Serve
immediately with chops. Serves 4

(recipe: mrfood.com)
————————————–

Chicken & Swiss Casserole

5 1/2 C. uncooked egg noodles
(about 1/2 lb)
3 T. olive oil
3 shallots, chopped
3 small cloves garlic, minced
1/3 C. flour
2 C. chicken broth
3/4 C. milk
1 1/2 tsp. dried thyme
3/4 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
5 C. cooked,cubed rotisserie chicken
1 1/2 C. frozen peas
2 C. shredded Swiss cheese
3/4 C. dry bread crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook noodles accordg. to pkg.
directions; drain. In large skillet
heat oil over medium heat. Cook
shallots & garlic, stirring, 45 seconds.
Stir in flour – cook & stir 1 minute.
Add broth, milk, thyme, lemon zest,
salt, nutmeg & pepper. Stir in chicken
& peas -heat through. Stir in noodles &
cheese. Transfer mixture to prepared
dish. In small bowl mix bread crumbs &
butter; sprinkle over top & bake 8-10
minutes until top is browned. Serves 8

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

Crockpot Sweet & Sour Shrimp

1 (6 oz) pkg. frozen Chinese pea pods
1 (14 oz) can pineapple tidbits or chunks*
2 T. cornstarch
3 T. sugar
1 C. chicken stock
*1/2 C. reserved pineapple juice
1 T. soy sauce
1/2 tsp. ground ginger
1 (16 oz) bag frozen cooked shrimp
(medium or large)
2 T. cider vinegar or rice vinegar
=
1 C. cooked rice, for serving
=
Place pea pods in a colander & run cold
water over them until thawed enough
to easily separate. Drain pineapple juice
& reserve 1/2 C. of juice. Place pea pods
& drained pineapple into crockpot. In a
small saucepan combine cornstarch &
sugar-stir to blend. Add chicken stock,
reserved pineapple juice, soy sauce &
ginger – bring to a boil over high heat.
Cook about 1 minute, stirring constantly;
sauce should be thick & clear. Pour sauce
over pea pods & pineapple – stir gently
to blend. Cover & cook on Low 3-4 hours.
Add thawed, cooked shrimp & cook 15-20
minutes longer until hot. Add vinegar &
stir gently. Serve with hot cooked rice.
Serves 3-4

(recipe: thespruceeats.com)
———————————

Crockpot Crustless Pizza

2 lb. ground beef
garlic salt – to taste
black pepper – to taste
dried minced onion – to taste
2 C. shredded mozzarella cheese
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese

your favorite pizza toppings

In a skillet brown beef & seasonings
over medium-high heat; drain. Place
cooked meat & mozzarella in a bowl &
mix well. Spray insides of crockpot with
nonstick cooking spray. Evenly spread
meat mixture in crockpot & pour pizza
sauce over top – spread evenly. Top with
pizza-blend cheese & any toppings you
may want. Cover & cook on Low 4 hours.
Serves 10

(adapted from Gooseberrypatch recipe)

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

Blueberry Breakfast Bundt Cake

1 box yellow cake mix
3 eggs
3/4 C. vegetable oil
3/4 C. sour cream
1 C. fresh or frozen blueberries

Preheat oven 350 degrees F.
Spray a bundt pan liberally with
nonstick cooking spray. In a bowl
mix all ingredients except berries –
add berries last, fold in gently.
Pour batter into prepared pan &
spread to even top. Bake 55
minutes or until center is firm.
Let cool 10 minutes then turn
onto a platter. Glaze if desired.

Glaze:
2 T. melted butter
1 C. powdered sugar
1 T. orange juice

Mix glaze ingredients in a bowl &
drizzle glaze across top of cake.

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

You can tell we FINALLY have Spring in Michigan-
they are selling flowers for planting! I bought a
really nice, big hanging basket geranium today
at Krogers – it’s a multi-color: bright pink with
a darker pink center – very nice. It’s in the 50’s
today & overcast/sprinkling – looking at the
upcoming week – highest temp. is 62 degrees F.
Oh well . . . and mostly raining.

Mother’s Day is Sunday so hope you have something
planned. I never know, year to year, what’s up. Usually
my oldest son decides to take me (and his girlfriend/
mother of our youngest grandson) out to lunch so
I have that to look forward to sometime soon.

Hope you are in good health and able to see
some SUNSHINE to cheer you up!

Hugs;

Pammie

 

PS: Gas prices jumping back & forth from $2.69/9 & $2.79/9 lately