Summer on a Saturday

Had to go out today to purchase snacks for my Sunday School class (my turn) – wasn’t out for more than a half hour but MAN, IT’S HOT! I tend to forget just how hot until I’m out in it – with AC in both the house & car I’m spoiled. It’s 90 degrees F., clear skies & sunny (not much breeze) – perfect day for the beach (I’m guessing – haven’t been to the beach in a good 5+ years).

Was working on a new blue/green/white variegated baby blanket but just kept getting hung up with the pattern. Last night I couldn’t seem to get it right and today I noticed that I’d dropped a stitch a good 4+ rows down from where I was attempting to work. I gave up – ripped it out and went for a new pattern, soft pink yarn – finally back in my ‘Happy Place’! My theory is: Why work on something that gives you grief? Life’s too short – knit happy!

=========

Watermelon Chiffon Pie

1 graham cracker pie crust
=
Filling:
6 C. watermelon (seeds are fine)
1/3 C. sugar
2 T. unflavored gelatin (2 envelopes)
1 T. fresh lime juice (or 1 T. lemon juice)
2 large egg whites, room temp.
1 C. cold heavy cream (or 1 C. whipping
cream)
1 C. powdered sugar

Garnish:
powdered sugar, for dusting
whipped cream
=
Place a medium bowl & beaters from
elec. mixer in refrigerator to chill.
Bake pie crust accordg. to pkg. directions;
allow to cool & refrigerate until ready to use.
Combine watermelon & sugar in very large
bowl. Using a potato masher, mash until
mxiture is quite liquid. Set aside for 15
minutes. After 15 minutes, drain mixture
through a strainer, reserving almost 2 3/4 C.
juice (discard pulp & any seeds).
Place 1/4 C. juice in medium bowl & sprinkle
dry gelatin over it. Set aside 3-4 minutes to
dissolve. Heat 1/2 C. of juice in a small
saucepan over medium heat (or in microwave)
to a near boil. Whisk hot juice into dissolved
gelatin. Pour remaining 2 C. watermelon
juice into large bowl & stir in gelatin/watermelon
juice mixture. Stir in lime juice & refrigerate.
Using an elec. mixer in medium bowl, beat egg whites
until stiff peaks form. Set aside & clean & dry beaters.
Using the chilled bowl & beaters beat heavy cream
until it holds stiff peaks. Add powdered sugar & beat
until smooth & stiff but not grainy. Refrigerate.

When watermelon juice mixture starts to firm up,
add about 1/4th of whipped cream & beat using
elec. mixer, until smooth. Add beaten egg whites &
remaining whipped cream. Gently fold in using a
large rubber spatula. (If necessary, use a whisk very
briefly to smooth mixture & break up any large globs
of whites or whipped cream). Pour filling into cooled
pie crust – shake to settle mixture. Cover with
loosely tented foil & refrigerate at least 4 hours,
preferably overnight.

To serve, garnish each slice with dusting of powdered
sugar & a dollop of whipped cream. Serves 10-12

(recipe: geniuskitchen.com)
——————————–
Broiled Chicken & Artichokes

8 boneless skinless chicken thighs
(about 2 lb)
2 (7.5 oz, ea) jars marinated
quartered artichoke hearts, drained
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/4 C. shredded Parmesan cheese
2 T. minced fresh parsley

Preheat broiler. In large bowl, toss
chicken & artichokes with oil, salt
& pepper – transfer to broiler pan.
Broil 3 inches from heat 8-10 minutes
or until a thermometer inserted into
chicken reads 170 degrees., turning
chicken & artichokes halfway through
cooking. Sprinkle with cheese & broil
1-2 minutes longer until cheese is
melted. Sprinkle with parsley.
Serves 8

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

Seafood Salad w/Shrimp & Crab

1 lb. shrimp, cooked/peeled &
de-veined (41/60 count)
24 oz. imitation crab meat
1/2 C. celery, finely chopped
1/4 C. onion, finely chopped
1 C. mayonnaise
1/4 tsp. black pepper
1/8 tsp. Accent seasoning (MSG)
1/4 tsp. salt
1/4 tsp. garlic salt

Cut each shrimp into 2-3 pieces. Chop
crabmeat into pieces about the size
of the shrimp pieces. Mix all ingredients
in a large bowl & refrigerate 4 hours to
allow flavors to blend. Serves 6-8

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

Crockpot Pizza Bake

1 (16 oz) tube biscuits (8 per can) –
cut biscuits into 6ths
1 lb. ground sausage; browned/
drained/divided
1/4 C. shredded Parmesan cheese
1 (8 oz) container pizza sauce
1/2 C. chopped bell pepper
(optional: 1 (4 oz) can sliced mushrooms,
drained)
2 C. shredded Mozzarella cheese
(optional: 1 (4 oz) can sliced olives,
drained)
=
Spray insides of crockpot with nonstick
cooking spray & place sliced biscuit pieces
in bottom. Sprinkle 1/2 C. cooked sausage
& 1/4 C. Parmesan cheese – spread sauce
on top. Top with remaining sausage. Layer
peppers & optional mushrooms. Top with
cheese & optional olives. Cover & cook
on Low 3 hours until center is done &
edges are golden. Cool 10-15 minutes
before slicing & serving. Serves 6-8

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

Chicken Alfredo Dip

2 C. cooked chicken, coarsely chopped
into bite-sized pieces
1 1/2 C. Alfredo sauce (in a jar or homemade)
8 oz. cream cheese, softened
1/2 C. grated Parmesan cheese
1/2 tsp. Italian seasoning
1 1/2 C. shredded Mozzarella cheese, divided
1/2 C. cooked/crumbled bacon
1/2 C. diced tomatoes
1 T. chopped parsley

Dippers:
Crackers
chunks of bread
wedges of pita bread
——–
Preheat oven 375 degrees F.
Spray a small skillet or baking dish with
nonstick cooking spray. Place chicken,
Alfredo sauce, cream cheese, Parm. cheese,
Italian seasoning & 1/2 C. Mozzarella cheese
in a bowl – stir to combine. Spread mixture
into prepared pan & top with remaining cup
of Mozzarella cheese. Bake 20 minutes until
dip is bubbly and cheese is melted. Turn oven
to Broil – broil 1-2 minutes until cheese just
starts to brown. Top the dip with bacon,
tomatoes & parsley. Serves 8

(recipe: dinneratthezoo.com)
————————

Taco-stuffed Avocados

1 lb. ground beef
1 T. chili powder
1/2 tsp. salt
3/4 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. onion powder
4 oz. tomato sauce
3 avocados, halved
1 C. shredded Cheddar cheese
1/4 C. cherry tomatoes, sliced
1/4 C. lettuce, shredded

Additional toppings:
chopped cilantro
sour cream
=
In medium saucepan add ground beef –
cook over medium heat until browned.
Drain; add seasonings & tomato sauce –
stir to combine & cook 3-4 minutes.
Remove pit from halved avocados. Place
cooked meat mixture into ‘pit holes’ in
avocado halves. Top with cheese, tomatoes,
lettuce, cilantro & sour cream. Serves 6

NOTE: If you want to make the ‘pit holes’
in the avocado halves bigger, spoon out
some of the avocado & set aside to make
guacamole.

(recipe: therecipecritic.com)
———————————-
Easy Refrigerator Pickles

6 C. thinly sliced cucumbers
2 C. thinly sliced onions
1 1/2 C. sugar
1 1/2 C. cider vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground tumeric
1/2 tsp. ground cloves

Place cucumbers & onion in a
large bowl. Combine remaining
ingredients in a saucepan & bring
to boil. Cook & stir just until the
sugar is dissolved – pour over
cucumber mixture & cool. Cover
tightly & refrigerate at least 24
hours before serving. Makes 6 Cups.

NOTE: You can use this brine to quick-
pickle other vegetables such as summer
squash & green beans.

(recipe: tasteofhome.com)
———————————

3-Ingredient Potato Chip Clusters

9 oz. white baking chocolate, chopped
2 C. coarsely crushed ridged potato chips
1/2 C. chopped pecans

In large microwave-safe bowl, melt
chocolate. Stir in potato chips & nuts –
drop by tablespoonfuls onto waxed
paper-lined baking sheets. Refrigerate
until set. Makes about 3 dozen

Options: You can use shoestring potatoes
or Fritos in place of the potato chips.
For an easy-grab & go: line muffin tins
with paper liners & place batter in liners.

(recipe: tasteofhome.com)

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

Hope your week has gone well for you;

Hugs;

Pammie

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Tuesday – more recipes!

Easy Ice Cream Cake

1 (20 oz) box brownie mix, prepared
accordg. to pkg. directions
15 Oreo cookies, roughly chopped
1 (13 oz) jar hot fudge topping,
room temp (or slightly warmed if needed)
3 quarts ice cream, slightly softened
(should be spreadable)
1 (12 oz) jar salted caramel sauce,
room temp. or warmed slightly if needed)
1 pint heavy whipping cream
1/4 C. powdered sugar
1 tsp. vanilla

Prepare brownie mix as directed & bake
in 9 X 13″ pan for 19-22 minutes until
edges appear done & center isn’t quite
set. Cool completely then freeze 30 minutes.
Spread hot fudge topping on brownies-
smooth out & top with chopped Oreos. Use
a spatula to really press cookies into topping –
smooth out top & freeze at least 30 minutes

Spread ice cream over hot fudge layer – smooth
top with a spatula. Cover with plastic wrap &
freeze at least 6 hours or preferably overnight.

Top ice cream with caramel sauce & smooth top.
Using a elec. stand or hand mixer, beat heavy
whipping cream, powdered sugar & vanilla until
stiff peaks form. Spread on top of caramel & smooth.
Freeze at least 2 hours.

When ready to serve, top with Oreo cookie crumbs
& additional whipped cream. Serves 20

NOTE: Store in freezer, tightly wrapped or in an
airtight container for up to 3 weeks. Allow about
10 minutes at room temp. before cutting

(recipe: momontimeout.com)
——————–
Crockpot Honey Mustard Chicken
(for sandwiches)

1 (14 oz) can chicken broth
2 lb. boneless skinless chicken
thighs/breasts (or a combo of both)
1 tsp. seasoned salt
1/4 C. mustard
1/4 C. honey
1/2 C. mayonnaise
1 tsp. black pepper
salt, to taste,
=
Buns (for 6-8 sandwiches)
sliced pickles for serving
=

Add chicken broth & chicken to crockpot.
Sprinkle seasoned salt on chicken; cover
& cook on Low 4-6 hours. Remove chicken
using tongs, & shred. In large bowl stir mustard,
honey, mayonnaise & pepper – stir chicken
into sauce, coating well – salt, to taste.
Serve chicken on buns with pickles.
Makes 6-8 sandwiches

NOTE: Poster said this recipe is good both warn
& cold – (cold, more like a chicken salad). Can
be served, cold, over salad greens with sliced
grapes & tomatoes.

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

Cherry Tomato Salad w/Buttermilk-
Basil Dressing

6 C. red and yellow cherry tomatoes,
halved, if large
kosher salt/ground black pepper
2/3 C. buttermilk
1/4 C. sour cream
3 T. thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced

Place tomatoes in a large serving
bowl & season with salt/pepper – toss.
In another bowl whisk buttermilk, sour
cream, basil, shallot & garlic -season
with pepper & drizzle over tomatoes –
toss. Serves 4

(recipe: foodnetwork.com)
———————————

Grilled Veggie Platter w/Yogurt Mint
Sauce

Sauce:
1 C. plain Greek yogurt
1/4 C. fresh chopped mint, divided
2 cloves minced garlic, divided
1 tsp. olive oil
salt/black pepper

Veggies:
2 large red & orange bell peppers,
seeded/cut into 1″ pieces
1 red onion, sliced into 1/4″
thick rounds
1 lb. asparagus, trimmed
1 yellow squash, sliced diagonally 1/4″
thick
1 large zucchini, sliced diagonally 1/4″
thick
2 T. olive oil
2 T. lemon juice
1/2 tsp. kosher salt
1/4 tsp. black pepper
=
Sauce:
Combine yogurt with half of mint
& half of garlic, 1/4 tsp. salt & black
pepper – place in a small bowl. Swirl
in 1 tsp. olive oil on top & garnish
with more mint.

Heat grill or grill pan to medium-high
heat. When ready, oil the grates.
Toss veggies in a large bowl with olive
oil, lemon juice, remaining garlic,
1/2 tsp. salt & black pepper, to taste.
Grill veggies, turning occasionally,
until lightly charred, about 6-10
minutes. Arrange on a platter with
mint yogurt sauce & sprinkle with
remaining mint. Serves 4

NOTE: recipe also calls for:
1 tsp. dried Zataar seasoning to
be mixed with veggies before
grilling. (since I’ve never heard
of this – I added it at the bottom &
YOU can choose to use it, or not
– Pam)

(recipe: skinnytaste.com)
—————————-
Broiled Chicken & Artichokes

8 boneless skinless chicken thighs
(about 2 lb)
2 (7.5 oz, ea) jars marinated,
quartered artichoke hearts, drained
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/4 C. shredded Parmesan cheese
2 T. minced fresh parsley

Preheat broiler.
In large bowl toss chicken & artichokes
with oil, salt/pepper – transfer to a
broiler pan. Broil 3 inches from heat,
8-10 minutes until a thermometer
inserted into chicken reads 170 degrees F.
turning chicken & artichokes halfway
through cooking time. Sprinkle with
cheese & broil 1-2 minutes longer until
cheese melts. Sprinkle with parsley
when serving. Serves 8

(recipe: tasteofhome.com)
———————————
Crockpot Homemade Meatball Subs

Sauce:
1 (28 oz) can tomato puree
1 (28 oz) can crushed tomatoes
1/2 C. grated Parmesan cheese
2 (1.5 oz ea) packets spaghetti sauce mix
salt/pepper to taste

Pour all ingredients into a saucepan &
bring to boil, stirring frequently. Turn
heat to Low & simmer until completely
blended, stirring frequently. (serves 8)
=
Meatballs
1 lb. ground beef
1 C. Italian flavored dry bread crumbs
1/2 C. grated Parmesan cheese
1 T. fresh parsley, m inced
1 clove garlic, minced
1/2 C. milk
1 egg
1 1/2 tsp. salt
1/2 tsp. black pepper
===============
8 hoagie or hot dog buns, split
==============
Optional toppings:
grated Parmesan or mozzarella cheese
===========
Spray insides of crockpot with nonstick
cooking spray. In large bowl mix all
meatball ingredients. Using your hands,
form 8 2-inch balls & place in crockpot;
pour sauce over meatballs. Cover & cook
on Low 8-10 hours (or High 4-6 hours).
Serve meatballs on buns with sauce &
optional toppings, if desired. Serves 8

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

Mini Peanut Butter Treats

Cookie:
1/2 C. butter, softened
1/2 C. sugar
1/2 C. packed brown sugar
1 large egg
1/2 C. creamy peanut butter
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt

Filling:
42 miniature (Reese’s) peanut
butter/chocolate cups

In a large bowl using elec. mixer combine
butter, sugars, egg, peanut butter & vanilla –
beat until smooth. In another bowl combine
flour, baking soda & salt; gradually add to
peanut butter mixture – mix until fully
combined. Cover & chill 1 hour or until
easy to handle.
Preheat oven 375 degrees F.
Spray miniature muffin cups with nonstick
cooking spray. Roll dough into walnut-sized
balls & place in prepared cups. Bake 8-9
minutes. Remove from oven & gently press
one (Reese’s) peanut butter/choc. cup into
each cookie, forming a depression. Cool
10 minutes before removing to wire racks to
cool completely. Makes about 3 1/2 dozen.

(recipe: tasteofhome.com)

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

Have a great day!

Hugs;

Pammie

New Week – new challenges

This Thursday is my regular 3-month doctor check up and I’m pretty sure I’m going to get a lecture on my diabetes. I’m not on meds but try to regulate my sugar numbers by eating correctly. That’s not saying I don’t ‘cheat’ (see above funny). We’ll see how it goes – along with the sugar number comes my weight – another thing I try to keep under control; so far that’s doing OK – hopefully!

Was just going through my emails and decided to weed out a lot of the old ones, like “25% off shoe sale from PayLess”! I went back 2 years then got bored – lots of my emails are for recipes and knitting patterns/stitches so you can guess how FULL my emails are! Just for ‘fun’ I just looked at the total: 1,970 emails ‘saved’ – I read them and then couldn’t decide what to do with them so there they sit! Oh well – we all have our ‘foibles’!

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

Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries
will soften while salad sets). Add marsh-
mallows & mix well. Cover & refrigerate
30 minutes. When removing from fridge
fold salad with a spatula several times to
allow raspberry juices to spread through-
out salad. Serves 15

(recipe: sugar-n-spicegals.com)
———————————–
Creamy Pesto Pasta Salad

1 (7oz) jar (Classico) traditional
Basil Pesto sauce & spread
1/4 C. Miracle Whip salad dressing
2 1/2 C. rotini pasta, cooked/drained
1/2 C. sliced black olives
3 T. chopped oil-packed/sun dried
tomatoes, drained
1/2 tsp. black pepper

In large bowl mix pesto & dressing until
blended. Add remaining ingredients &
mix lightly. Refrigerate 1 hour.
Serves 6

(recipe: myfoodandfamily.com)
———————–
Steak & Potato Kebabs

1/2 lb. fingerling potatoes,
halved lengthwise
1 1/2 lb. beef tenderloin,
cut into 1 1/2″ cubes
2 T. olive oil
kosher salt/ground black pepper
1 bunch asparagus, cut into 1-2
inch pieces
1/4 C. ketchup
2 T. Dijon mustard
2 T. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. steak sauce
pinch red pepper flakes
=
8 (10″ each) skewers
NOTE: If using wooden skewers,
make sure to soak them in water
before using)
=
Preheat grill to medium high &
brush grates with vegetable oil.
Place potatoes in a microwave-
safe bowl; cover & microwave
about 5 minutes until tender.
Toss beef with olive oil in large
bowl & season with salt/pepper.
Thread beef, potatoes & asparagus
onto skewers.
Combine ketchups, mustard, vinegar,
2 T. water, Wors. sauce, steak sauce
& red pepper flakes in a small bowl.
Grill kebabs, turning occasionally,
about 6 minutes for medium-rare.
Serve with the sauce.
Makes 4 servings

(recipe: foodnetwork.com)
—————————–

Crockpot Baby Back Ribs

1 rack baby back pork ribs
1 C. water
1/2 C. Sweet Baby Ray’s BBQ sauce
2 tsp. Hickory liquid smoke

more Sweet Baby Ray’s BBQ sauce
for serving

RUB:
 2 T. brown sugar
1/4 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
=
Remove silver skin from back of
ribs* – cut ribs into 4 sections.

In small bowl mix together all
Rub ingredients & ‘rub’ onto
ribs using your hands – place ribs
in crockpot. Pour water & liquid
smoke around ribs**. Cover & cook
on Low 8 hours (or High 4 hours).
Brush with more BBQ sauce if desired,
& serve. Serves 4

*Removing silver skin: Poster lifts an
edge of the middle of the ribs &
tears off in one piece

**You can add liquid smoke into rub
instead of adding to water, if desired

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

Pasta with “The Works”

1/2 C. thinly sliced pepperoni
1 medium green pepper cut into 2-inch
long strips (about 1 1/2 C.)
2 C. (Prego) Fresh mushroom Italian sauce
or traditional spaghetti sauce
1/3 C. pitted black olives, cut in half (optional)
3 C. rotini (sprial) pasta, cooked/drained
1 C. shredded Mozzarella cheese (about 4 oz)

Optional: grated Parmesan cheese

In a 10″ skillet over medium heat cook pepperoni
& peppers until peppers are tender-crisp, stirring
often. Stir in sauce & olives (if using) & bring to a
boil. Reduce heat to Low; cover & cook 10 minutes.
Stir pasta & mozzarella cheese into skillet & serve
with grated Parmesan cheese (if desired).
Serves 4

(recipe: campbells.com)
——————————

Bacon Ranch Mac & Cheese

4 1/2 C. cooked penne pasta (about
2 1/2 C./8 oz. dry)
1 (14.5 oz) jar Prego Alfredo sauce
4 slices bacon, cooked/crumbled
1/4 C. ranch salad dressing
1/2 C. shredded Monterey Jack cheese

Preheat oven 350 degrees F.
In large bowl stir cooked pasta, sauce,
bacon, dressing & half of cheese. Spoon
mixture into a 8 X 8″ baking dish &
sprinkle top with remaining cheese.
Bake 30 minutes until pasta is hot &
bubbling. Serves 4

(recipe: campbells.com)
—————————–

Cinnamon Chocolate Chip Rolls

4 (1/4 oz, ea) pkgs. active dry yeast
2 1/2 C. warm water (110 – 115 degrees F)
3 C. 2% warm milk (110-115 degrees F.)
1/2 C. butter, softened
2 large eggs, room temp.
3/4 C. honey
4 tsp. salt
14 C. flour

Filling:
6 T. butter, softened
2 1/4 C. packed brown sugar
1 (12 oz) pkg. miniature semisweet
chocolate chips
3 tsp. cinnamon

Glaze:
3 C. powdered sugar
6 T. butter, softened
1 tsp. vanilla
6-8 T. whole milk
=
In large bowl dissolve yeast in warm water;
let stand 5 minutes. Add milk, butter, eggs,
honey, salt & 3 C. flour – using elec. mixer,
beat on Low speed 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn
dough onto a floured surface; knead until
smooth & elastic, 6-8 minutes. Place in a
large buttered bowl, turning once. Cover &
let rise in a warm place until dough doubles
in size, about 1 hour.
=
Grease four 9 X 13″ baking dishes with butter.
Punch down dough & turn onto a floured
surface. Divide dough into 4 pieces. Roll
each piece into a 14 X 8″ rectangle & spread
tops of pieces with butter. In a bowl combine
brown sugar, chips & cinnamon – sprinkle over
dough to within 1/2 inch of dough edges –
press mixture into dough. Roll up dough
jelly-roll style, starting with a long side. Pinch
seams to seal. Cut each roll into 12 slices &
place, cut sides down, into greased baking dishes.
=
Preheat oven 350 degrees F.
Cover & let rise until doubled, about 30 minutes.
Bake rolls 25-30 minutes until golden brown.
Cool for 5 minutes then remove from pans to
wire racks to complete cooling.

Glaze:
In a large bowl combine powdered sugar, butter,
vanilla & enough milk to reach desired consistency.
Drizzle over warm rolls. Makes 4 dozen

NOTE: Recipe can be halved

(recipe: tasteofhome.com)

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

So far it’s looking like a ‘light’ week for me:
Knit group at Panera tomorrow evening;
Library Knit Group Weds. morning/special
needs group Weds. night; Dr. visit Thurs &
babysitting grandson Friday.

Am still working on several knitting projects:
started a new baby blanket in shades of blues/
greens/white (variegated yarn), still knitting
baby booties and (temporarily) knitting baby
headbands for the Detroit Veteran’s Baby
Shower in September. For several years now
I’ve knit toddler baby headbands for that event
but this year two of my ladies from my knit
groups purchased a book on how to knit FLOWERS
so they came up with this idea that THEY would
knit the flowers and I could knit the headbands –
well . . . I ‘guess’ that’s OK but knitting headbands
is rather boring (just saying). Oh well – the job
gets done so I shouldn’t complain, right?

Our weather is now ‘typical’ Michigan July –
in the 80’s most days, sometimes rain but
mostly just hot. I’m grateful for our air
conditioning in both the house & car – I
don’t do well in heat so AC helps keep me
in a ‘pleasant’ mood!

Thought I’d ‘brag’ a bit on my middle son
(not the chef) – he came up with the idea, as
he put it: “Mom, you cook for us ALL the time,
I thought it might be nice to cook for YOU for
a change.” Last night he came up with this
idea: He took 6 boneless/skinless chicken
breasts & put them in a ziplock bag. He
dissolved some salt (don’t know how
much) in hot water & put it in the bag.
Placed the bag in the fridge for about
6 hours – chicken was frozen when he
started. After removing them from
fridge he tore off 6 large heavy foil squares.
He put one chicken breast (1 per square) &
topped them with chopped onion, Italian
seasoning & fresh garlic. He also
added salt/pepper, & cayenne then wrapped
them up & placed them on a cookie sheet.
Baked 45 minutes and they came out VERY
tender (I used a BUTTER knife to cut them-
amazing!) He was very happy they came out
the way he wanted. This was the FIRST TIME
he’s ever tried this idea! I thought it was
great – we had them with some chicken
stuffing on the side.

Hope you are able to enjoy this day –
stay cool & smile!

Hugs;

Pammie

It was a GREAT day!

On Sunday (Log Cabin Day) we had 11 of my fellow knitters & crocheters come to spend the day with me and enjoy all of the activities. (I’m working on a baby blanket for a friend who’s due in September – just finished it yesterday). The weather was perfect (81 degrees F) with a nice breeze AND we were under tents so it was an enjoyable experience. There was only one sad part: this was the very LAST Log Cabin Day – from talking to those in charge of that particular historical society, they just can’t get the volunteers needed to keep it going. Very sad, but I’m reassured that they will be working on coming up with other, new ideas. I told them if they need me or my group, just let me know.

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

Strawberry-Rhubarb Cream Dessert

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

Topping:
1 C. packed brown sugar
3 T. cornstarch
5 C. chopped, fresh or
frozen rhubarb
1 C. sliced fresh strawberries
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 1/4 C. heavy whipping cream/
whipped & divided

Additional brown sugar (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In small
bowl combine flour, pecans, butter
& sugar – press into prepared pan &
bake 18-20 minutes until golden brown.
Cool on wire rack.

In large saucepan over medium heat
combine brown sugar & cornstarch;
stir in rhubarb until combined. Bring
to boil, stirring often. Reduce heat; cook
& stir 4-5 minutes until thickened. Remove
from heat; cool then stir in strawberries.

In large bowl beat cream cheese & powdered
sugar 7ntil smooth. Fold in 1 C. whipped cream-
spread over crust & top with rhubarb mixture.
Spread remaining whipped cream on top.
Refrigerate 3-4 hours before serving.
Garnish top with additional brown sugar, if
desired. Serves 12

(recipe: tasteofhome.com)
—————————

Watermelon Salsa

1 1/2 tsp. lime zest (from about
1 lime)
1/4 C. fresh lime juice (from about
3 limes)
1 T. sugar
fresh ground black pepper
3 C. seeded/finely chopped watermelon
1 cucumber-peeled/seeded & diced
1 mango-peeled/diced
1 jalapeno pepper – seeded/minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 tsp. garlic salt
=
Tortilla or pita chips, for dipping
=
In large bowl stir together lime zest,
lime juice, sugar & 3/4 tsp. pepper.
Add watermelon, cucumber, mango,
jalapeno, onion & basil -toss gently.
Chill until ready to serve.
Serve with chips for dipping
Makes 3 Cups

(recipe: foodnetwork.com)
—————————-

3-Bean Macaroni Salad

1 C. elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can Great Northern beans,
rinsed
1 green pepper, chopped
3/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. Zesty Italian salad dressing
2 T. chopped fresh dill

Cook macaroni accordg to pkg. directions,
omitting salt & adding green beans to
boiling water for last 2 minutes of
cooking time. Drain & rinse with cold
water; drain again. Place in large bowl &
add remaining beans, peppers & onions-
mix lightly. In small bowl mix remaining
ingredients until blended & pour over
salad – toss to coat. Serves 16

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

Crockpot BBQ Roast
(made using beer OR cola!)

3 lb. beef roast
1/4 C. BBQ seasoning
salt/pepper, to taste
1 (12 oz.) can beer/non-alcoholic OR
Cola

In small bowl combine bbq seasoning,
salt/pepper & rub all over roast – place
roast in crockpot. Gently pour beer/cola
over roast & sprinkle a little more
seasoning on top. Cover & cook on Low
10-12 hours. Serves 6

NOTE: You ‘could’ cook it on High but it
is not recommended – the meat may not
be as tender.

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

Smoked Paprika Chicken Thighs
& seasoned rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne pepper
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red pepper
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C.  instant white rice

In a large skillet heat butter & olive
oil. In a bowl combine salt, pepper,
smoked paprika, garlic powder &
cayenne. Roll each chicken thigh in
spices & brown in skillet on both
sides until skin is cooked & blackened.
Remove thighs from skillet. Add green
onion & pepper to skillet & cook. Add
spinach & pour in chicken broth &
heavy cream. Stir & bring to a low
boil; turn to simmer. Add rice & cook
3-4 minutes. Add thighs back to
skillet; cover & simmer 15 minutes.
Remove from heat & let stand 10
minutes before serving to allow
rice to absorb liquid. Garnish with
chopped green onions.
Serves 6-8

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

Cherry Tomato Salad w/Buttermilk-
Basil Dressing

6 C. red and yellow cherry tomatoes,
halved, if large
kosher salt/ground black pepper
2/3 C. buttermilk
1/4 C. sour cream
3 T. thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced

Place tomatoes in a large serving
bowl & season with salt/pepper – toss.
In another bowl whisk buttermilk, sour
cream, basil, shallot & garlic -season
with pepper & drizzle over tomatoes –
toss. Serves 4

(recipe: foodnetwork.com)
———————————

Grilled Lemon/Cilantro Shrimp

1 lb. peeled/deveined LARGE
shrimp (tails on), raw
2 T. olive oil
2 T. freshly squeezed lemon juice
2 cloves garlic, minced/or pressed
2 T. chopped cilantro
1/4 tsp. salt
1/8 tsp. black pepper

Extra lemon wedges &
chopped cilantro – for garnish
=
Wooden skewers soaked in water

Place all ingredients in a large
bowl & stir to evenly coat. Let
stand, covered/refrigerated
10-15 minutes. Heat grill to
hot & wipe down grates with
olive oil or nonstick cooking spray
to prevent sticking.

Turn grill heat to Low
Thread shrimp onto skewers.
Place shrimp on grill & cook 2-3
minutes per side, until shrimp
turn pink & are cooked through.
Remove from grill & serve hot.
Top with extra cilantro & lemon
wedges, if desired
Serves 6

(recipe: iwashyoudry.com)
————————–

Fluffy Angel Food Cake w/Fresh Berries

1 (pre-made) Angel Food Cake
1 (8oz) pkg. cream cheese, softened
1 (3.4 oz) pkg. vanilla instant pudding mix
1 1/2 C. cold milk
2 C. whipping cream-4 C. whipped (OR)
1 (16 oz) tub Cool Whip, thawed
1 C. fresh blueberries
1 C. strawberries, chopped
1/2 C. powdered sugar (optional)
=
Slice cake through, evenly, 2 times using
a sharp or serrated knife so you get 3
layers.

Filling:

In large bowl using elec. mixer, beat cream
cheese & dry pudding mix until blended.
Whisk milk into cream cheese/pudding filling
& let stand 3-4 minutes. Gently stir in
2 C. Cool Whip (or whipped cream)

Building the cake:
Place one layer of cake on a serving plate.
Spread a layer of pudding mixture over cake
& top with a layer of blueberries & chopped
strawberries – repeat 2  more times using
cake layers & berries. Frost cake using
remaining 2 C. whipped cream* using a
long spatula. Refrigerate 1 hour & keep
leftovers refrigerated/covered. Serves 12

*If you are preparing whipped cream, using
an elec. mixer, whip 2 cups (16 oz0 until
you have stiff peaks (reserve 2 C. to add to
cream cheese filling & add in 1/2 C. powdered
sugar to whipping cream already in bowl. Mix
together & refrigerate until ready to frost cake.

(recipe: thebakingchocolatess.com)

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

My husband finally got his Jeep back from the dealership
today – squirrels had got under the hood and chewed up
the wiring harness – every time he tried to start it the
emergency alarm horn would blare – no fun! Now we’re back
to our ‘regular’ situation – YAY!

So far it looks like I have a rather light babysitting schedule
(only 1 day) so that’s good. Trying to finish up knit projects
as I have a new multicolored baby yarn and a pattern I want
to start soon. (Now comes using my handy-dandy yarn winder
to put the big BALL of yarn into little yarn ‘cakes’ where it will
be easier to use).

The weather is breezy, sunny with beautiful blue skies & big
white fluffy clouds – temperature 87 (read that:
HOT if you have to be out in it!)

Have a great day – remember to stay hydrated and REST when
you need to!

Hugs;

Pammie

End of the week –

Today is Friday and my life is (kind of) slowing down – a bit. Yesterday was truly hectic (glad that’s over). VERY LONG STORY (shortened greatly) – husband’s Jeep needed work – finally got it towed to our dealership yesterday which allowed access to our backyard for our riding mower. Back yard was greatly overgrown so husband first did the dealership/tow thing then came home & mowed the ‘wheat field’. I also had babysitting 12:30 p.m. – ??? (turned out to be around 6:45 p.m.). LONG day – grandson was ok UNTIL he decided to find a TV remote (which I didn’t even know existed!) and messed up their TV. He LOVES watching TV and was very angry at me for not being able to FIX IT! (this resulted in a good 15 minutes of almost non-stop crying filled with “Blaze, Gumma – PWEEZE?” read that: kids TV cartoon called “Blaze and the Monster Machines” – his favorite show. I finally resorted to reading my book and ignoring him because NO amount of talking, glaring, etc. worked – this child is allowed free reign when at the other grandparents house and almost doesn’t know the word NO. Anyway I was ‘rescued’ by my son getting home – he knew how to push the right buttons to fix the TV and all was good. I was truly GLAD to come home – my dear husband orderd Jet’s pizza (half veggie for me/half meat lovers for him) so I was a tired but happy camper.

=========

Raspberry Pretzel Salad

2 C. salted pretzels, lightly crushed
3 T. sugar
1/2 C. butter, melted
8 oz. cream cheese, softened
1/2 C. sugar
1 T. lemon juice
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) pkg. raspberry Jell-O mix
2 C. water
4 C. frozen raspberries

Preheat oven 350 degrees F.
In large bowl combine crushed pretzels,
sugar & melted butter; mix & pour into
a 9 X 13″ baking dish. Press mixture into
pan to form a crust. Bake 12 minutes
then cool completely.
In large bowl beat cream cheese, lemon
juice & 1/2 C. sugar until smooth & fluffy.
Fold in Cool Whip & spread mixture over
cooled crust, making sure to go to edges
of dish (to seal). Bring 2 C. water to a
boil then stir in raspberry Jell-O mix
until dissolved (about 2 minutes). Remove
from heat & stir in frozen raspberries –
pour mixture over cream cheese layer &
refrigerate until Jell-O layer is set, about
2-4 hours. Serves 16

(recipe: iwashyoudry.com)
———————————

Grilled Margarita Chicken Skewers

1 1/2 lb. skinless boneless chicken
breasts, cut into 12 strips
1 (10 oz) can frozen margarita mix,
thawed
2/3 C. tequila
1/2 C. chopped fresh cilantro
2 T. chicken seasoning
vegetable oil – for grill

Baby arugula & lime halves,
for serving – optional
=
In large ziplock bag place chicken,
margarita mix, tequila, cilantro &
chicken seasoning; squeeze out
air & seal. Massage bag to combine
ingredients & refrigerate 30 minutes
to 1 hour.
=
Soak 12 wooden skewers in water
=
Preheat grill to medium heat.
Remove chicken from marinade &
thread each piece onto a skewer. Oil the
grill grates & grill skewers 1-2 minutes
per side or until meat is cooked through.
Serve on a platter with arugula & lime
wedges. Makes 12 skewers

(recipe: foodnetwork.com)
————————-

Zesty Feta & Veggie Rotini Salad

3 C. tri-colored rotini pasta, cooked/
cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped cucumbers*
1/2 C. sliced black olives
1/2 C. zesty Italian salad dressing (Kraft)
1/4 C. finely chopped red onion

In large bowl combine all ingredients &
toss. Refrigerate 1 hour before serving.
Serves 8

*When using unpeeled cucumbers, be
sure to scrub the skin before chopping
(some cucumbers are heavily waxed)
OR peel before chopping.

You can also substitute other vegetables
like chopped red/green/yellow/orange
bell peppers

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

Bacon Cheddar Popovers

2 C. flour
1/4 tsp. baking powder
3 slices bacon, cooked/crumbled
3/4 C. shredded Cheddar cheese
2 T. butter, melted
3 eggs
1 1/2 C. milk

Preheat oven 450 degrees F.
Spray a 6-cup popover pan or
muffin tin with nonstick cooking
spray. In large bowl whisk flour,
baking powder & salt. Fold in
bacon, cheese & butter with a
spoon. In a separate bowl beat
eggs & milk using a fork then add
to flour mixture. Stir all ingredients
with a spoon just until moistened –
do not over mix. Pour batter into
prepared cups – fill cups almost
to the rim. Bake 15 minutes then
reduce heat to 350 degrees F. &
continue baking 15-20 minutes
until golden brown on top.
Makes 6 large popovers.

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

Crockpot Taco Casserole

1 lb. ground beef, browned/drained
1 envelope taco seasoning mix
1/2 C. water
1 (15 oz) can pork & beans*
1 (11 oz) can mexicorn – drained**
1 (10.75 oz) can Cheddar cheese soup
1 C. milk
2 C. shredded cheese (poster used
Mozzarella)
2 C. crushed Chili Cheese Fritos***
=
After cooking & drained meat, mix water
& taco seasoning – stir into meat then
pour into crockpot. Top with pork & beans
& mexicorn. In a small bowl mix soup &
milk – pour into crockpot. Cover & cook
on Low 5-6 hours. Top with cheese &
turn heat to High for 15 minutes. Top
with crushed Fritos & serve.
Serves 8

*can substitute pork & beans for chili beans

** can substitute for regular corn

***can substitute with crushed Doritos or
even crushed butter crackers

(recipe: recipesthatcrock.com)
——————

Cheddar Bacon Cheeseball

1 lb. bacon cooked crisp, crumbled/
divided (reserve 2 T. bacon fat)
2/3 C. sweet onion, minced fine
2/3 C. sweet red bell pepper, minced
fine
1 T. garlic, minced fine
1 T. sugar
1 T. champagne vinegar
2 T. apricot jam (or other flavor) or
preserves
1/2 C. pecans, divided
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. Swiss cheese, shredded
3 C. sharp white Cheddar cheese,
shredded
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/4 C. fresh flat leaf parsley, chopped fine
=
crackers, for serving
=
In a skillet heat 2 T. bacon fat; add onions,
bell pepper & garlic; saute 4 minutes over
medium-high heat until soft. Lower heat to
medium; add sugar, vinegar & jam – cook
another minute -remove pan to cool. In small
pan over medium heat toast pecans 2-3 minutes
until browned. Remove to a cutting board & chop
fine. Reserve half the nuts in a medium bowl. In
bowl of stand mixer with paddle attachment, beat
cream cheese until smooth then beat in sour
cream – scrape & beat again. Add cheeses, salt/
pepper, half of chopped nuts, half of chopped
bacon & all onions/peppers. Mix just long
enough to incorporate – do not over mix.
Refrigerate 1 hour. Add remaining chopped
bacon to bowl with nuts & stir in chopped
parsley. Lay out a big piece of plastic wrap or
parchment pepper – sprinkle half bacon/nut
mixture out. Using a rubber spatula, gather
up cheese mixture. Using your hands, form
into a ball shape & roll in bacon/nuts, etc.
Cover ball until all mixture is used up; place
on a serving dish & refrigerate 1 hour.
Serve with crackers. Makes approx. 24 servings

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

Orange/Vanilla Ice Cream Pie

1 pint vanilla ice cream
1 1/2 C. orange sherbet
1 C. orange soda/pop
1 prepared graham cracker pie shell
1 1/2 C. heavy cream
1 tsp. orange extract
1 T. powdered sugar
zest of 1 orange

In blender combine ice cream,
sherbet & orange soda/pop; blend
until smooth, stopping blender &
stirring mixture as needed to ensure
even blending. Pour mixture into pie
shell, then carefully transfer to freezer.
Freeze several hours or until firm.
When ready to serve, in large bowl
combine cream, extract & powdered
sugar. Using elec. mixer on High, whip
until cream holds firm peaks. Fold in
orange zest then mound mixture over
the ice cream pie. Let stand at room
temperature 5 minutes or until thawed
just enough to slice easily. Serves 6

(recipe: dallasnews.com)

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

I’ve decided to try to ‘take it easy’ today &
tomorrow; need to do a quick grocery
shop in awhile.

Sunday is the annual Log Cabin Day where
my knit group & I participate by demonstrating
knitting/crochet at the event. I love going and
was informed by my friend & President of that
Historical Society that this might very well be the
last one – they just can’t get the needed
volunteers to staff it. I will truly miss it – have
been doing my best to ‘get the word out’ to
COME! The entire event is free with lots to
see and do. Next big event, for me, will be
July 27th when our County Historical Society
will be holding their Ice Cream Social – again
my knit group sits knits/crochets and has fun.

Hope you are able to enjoy some of this
gorgeous summer weather. Yes, it’s hot
but it’s also MUCH better than freezing
with snow & ice! Just a thought –

Hugs;

Pammie

Let the SUMMER begin!

Now that it’s OFFICIALLY Summer I can start posting SUMMER RECIPES! I love reading through the various recipes that come to my emails – so many yummy-sounding choices.

JUST AS A REMINDER; THESE ARE NOT MY RECIPES, I post the originating recipes sites at the bottom of each recipe.

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

Easy Ice Cream Sundae Dessert

2 C. (12 oz) semisweet chocolate chips
1 (12 oz) can evaporated milk
1/2 tsp. salt
1 (12 oz) pkg. vanilla wafers, crushed
1/2 C. butter, melted
2 quarts vanilla ice cream (or flavor of
your choice) softened

Spray a 9 X 13″ baking dish with
nonstick cooking spray (or use butter)
In saucepan over medium heat melt
choc. chips with milk & salt; cook &
stir until thickened, about 25 minutes.
Remove from heat. In small bowl
combine wafer crumbs & butter –
set aside 1 C. mixture. Press remaining
crumbs into prepared dish. Chill 10-15
minutes until firm – pour chocolate
over crumbs. Spread ice cream over
chocolate & sprinkle top with reserved
crumbs. Freeze at least 2 hours before
serving. Serves 12-16

(recipe: tasteofhome.com)
—————————-

Sticky Chicken

6 whole chicken legs (or combination
of thighs & drum sticks)

Marinade:
6 T. ketchup
2 T. tomato paste
2 T. whole-grain dijon mustard
3 T. Worcestershire sauce
2 T. honey
1 clove garlic, crushed
=
Mix all marinade ingredients in a
small bowl. Take a sharp knife &
make a few shallow slits in top of
chicken legs (on skin side). Place
chicken in a large ziplock bag &
pour in marinade. Massage bag
so marinade evenly coats all
chicken. Refrigerate at least 4 hours
but preferably overnight.
=
Preheat oven 425 degrees F.
Line a large baking sheet with
parchment paper; place chicken
on prepared pan, skin sides up.
Spoon remaining marinade evenly
over chicken & bake 30-35 minutes
until chicken is brown (it will singe
around edges – that’s what you want)
& juices run clear (165 degrees internal
temp.) Serves 6

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

Broccoli Grape Pasta Salad

2 tsp. kosher salt (for water)
1 lb. broccoli florets
1/2 lb. dry farfalle pasta (or
pasta of your choice)
1 C. walnut halves, toasted in
a dry pan until lightly golden
1 C. sharp white Cheddar cheese,
shredded
1/2 C. thinly sliced red onion
2 C. red grapes, cut in half (if large)

Dressing:
1 C. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. celery salt
1 tsp. poppy seeds
1/2 tsp. white pepper
1/2 tsp. dry mustard
1 T. sugar
1 T. cider vinegar
1 T. olive oil
=
Place 5-6 qt. pot of water to boil.
Fill a large bowl with ice water.
Once water is boiling add kosher
salt & broccoli. Count 90 seconds
then use a strainer to remove broccoli
to ice water bath. Bring water back to
boil & add pasta; cook accordg. to
pkg. directions. Drain & cool pasta
under cold running water. Remove
broccoli to drain & dry completely
on paper towels, squeezing out any
excess water. Dry off pasta with paper
towels after shaking off excess water
from strainer. Place pasta, broccoli,
toasted walnuts, Cheddar cheese,
onions & grapes in a large bowl.
Place all dressing ingredients in small
bowl & whisk to combine then pour
into large bowl with other ingredients.
Mix well & refrigerate until serving.
Serves 8

(recipe: afamilyfeast.com)
————————–
Bacon Jalapeno Popper Quiche

1 (9 inch) frozen pie crust (thawed
10 minutes)
1/2 C. cream cheese, room temp.
2 jalapeno peppers, seeded/diced
(1 jalapeno, seeded – sliced into rounds
3 slices bacon, cooked crisp/coarsely
chopped
1/2 C. whipping cream
1/2 C. Half & Half
5 large eggs
1 tsp. paprika
1/2 tsp. salt
1/2 C. shredded Cheddar cheese
(optional: sour cream)

Preheat oven 400 degrees F.
Prick thawed crust all over bottom &
sides with a fork to make tiny holes –
Bake 10 minutes & remove from oven.

Lower oven temp. to 350 degrees F.
While crust is hot spread cream cheese
all over bottom as evenly as possible.
Sprinkle diced jalapenos over cream cheese
(rounds are for garnish). In a small saucepan
place whipping cream & Half & Half over
medium heat 5 minutes until tiny bubbles
appear around edges. Scald (where you
bring it to just under boiling point) until
very hot but not boiling. In a bowl beat
eggs. Add hot cream mixture to eggs
whisking constantly to combine. Add
paprika, salt & bacon – stir & pour into
crust. Bake 30 minutes. Remove from
oven & arrange jalapeno slices on top.
Sprinkle top with cheese & bake 15-20
minutes longer until cheese melts &
turns golden brown. NOTE: Check at
12 minutes then every couple minutes
to not burn top. Cool slightly before
cutting. Serves 6
Option: serve with sour cream

(recipe: realhousemoms.com)
————————–

Crockpot Hot German Potato Salad

1 1/2 lb. small red potatoes, cut into
1/4 inch slices
4 slices bacon cut into 1″ pieces & cooked
crisp
1 small onion, chopped
1/4 C. plus 2 T. cider vinegar
3/4 C. water
2 T. sugar
1/2 tsp. celery seed
1 tsp. salt
2 T. flour
1/4 tsp. black pepper

Layer half potatoes  & half onions
in crockpot; repeat with rest of
potatoes & onions. Pour water over;
cover & cook on Low 5-6 hours.
Remove potatoes using slotted spoon,
to a plate. Mix vinegar, sugar, celery
seed, salt/pepper & flour in a bowl
so there are no lumps. Add mixture
to crockpot & stir until it thickens
slightly – cook 5 minutes. Add potatoes
back in along with bacon & stir
gently to cover with the dressing.
Cover & cook an additional 30 minutes.
Serves 6

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

Chicken Lombardi

1 (8 oz) pkg. fresh sliced mushrooms
2 T. butter, melted
6 skinless/boneless chicken breasts
1/2 C. flour
1/3 C. butter
1/2 C. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. shredded mozzarella cheese
1/2 C. Parmesan cheese, grated
2 chopped green onions

Preheat oven 450 degrees F.
In large skillet melt 2 T. butter over
medium-high heat; saute mushrooms
3-5 minutes, stirring constantly. Cut
each chicken breast in half lengthwise
& place between 2 sheets of heavy-
duty plastic wrap – flatten to 1/8 inch
thickness. Dredge chicken in flour &
cook 3-4 minutes per side in 1-2 T.
butter over medium heat in skillet.
Remove chicken from skillet & leave
drippings in skillet. Sprinkle cooked
mushrooms over chicken. In same
skillet add broth & boil; reduce heat
& simmer 10 minutes, stirring
occasionally. Season with salt/pepper &
pour sauce over chicken.  In a bowl
mix cheeses & onions – sprinkle over
chicken. Place skillet in oven &
bake 12-14 minutes. Serves 4

(recipe: 77easyrecipes.com)
———————-

Chicken Salad w/Apples & Cranberries

2 1/2 C. cooked/chopped chicken (can
use rotisserie chicken)
3 stalks celery, chopped
1 C. chopped apple (about 1 large)
1/4 C. dried cranberries
1/2 C. nonfat plain Greek yogurt
2 T. mayonnaise
2 tsp. lemon juice
2 T. chopped parsley (optional)
salt/pepper, to taste

Place chicken, celery, apple & cranberries
in a bowl & stir to combine. In small bowl
stir yogurt, mayo & lemon juice – add to
chicken mixture & mix well. Stir in parsley,
if using. Season with salt/pepper, to taste.
Serves 4

(recipe: 77recipes.com)
——————————-

S’Mores Rice Krispie Treats Pinwheels

1 (10 oz) pkg. miniature marshmallows
1/4 C. butter (plus more for greasing pan)
5 C. Rice Krispies cereal
3/4 C. graham cracker crumbs
1 (7 oz) jar marshmallow creme
6 (1.55 oz, ea) Hershey chocolate bars

Preheat oven 200 degrees F.
Line a 10 X 15″ jelly roll pan with
waxed paper; butter the paper.
In a large microwave-safe bowl
combine marshmallows & 1/4 C.
butter. Cover & heat on High 30
seconds; stir. Repeat until completely
blended. Stir in cereal & graham
cracker crumbs then press mixture
into prepared pan. Spread marsh-
mallow creme on top using a spatula.
Place choc. bars on top of creme.
Place dish in oven for 2 minutes. Use
a spatula to spread softened chocolate &
allow to cool 10 minutes. Using the
edges of the waxed paper, roll up dessert
starting on the long side (like a cinnamon
roll). Peel away waxed paper as you roll &
pinch seams together. Place, seam side
down, on a platter & refrigerate 30-45
minutes until chocolate has set. Slice
& serve. Makes 15 slices

(recipe: momontimeout.com)

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

Not much going on here – awaiting my babysitting
days/hours. This week is Knit group Tuesday
evening; Library knit group Weds. morning &
my special needs group Weds. evening. That
leaves Thurs/Friday for babysitting -we’ll see
where that goes.

It’s a rather gray/gloomy day, 80 degrees F.
expected high BUT 70% chance of thunder-
storms likely. Oh well – then I won’t have to
water my outside flowers, right? It ‘could’
be a good day to just read & catch up a bit
on my knitting. Several ladies in my knit
groups have decided they would knit flowers
with a specific purpose: to put on baby head-
bands for the Detroit Vets Baby Shower in
September. One of them purchased a
book of knit patterns to create flowers so
the two of them are happily creating – down
side to that? They decided I would knit the
headbands for them – sigh. Problem for me?
I have NO idea what colors to make them!
They both said: “Oh, just ANY colors!” (oh
well – think you can see where I’m going
with this . . . ). For several years I have knit
up little toddler headbands with small
crocheted flowers on them – until this year.

My headbands from last year

====================
Oh well – it’s for “THE GREATER GOOD” so
guess I’ll just do it. Have knit up 4 so far:
1 white, 1 light green, 2 yellow (one light
& white bright yellow). I do know one of
them is working on making Poppys – so
what color would you use for the back-
ground headband??? Black? Red? FOR A
TODDLER? Awaiting my instructions on
that matter . . .

Hope you’re having a GOOD day!

Hugs;

Pammie

Having FUN!!!

Middle son took husband & I out for a birthday breakfast today (Green Apple – my choice). I have not eaten there before but know that places like that usually have good food – had a great breakfast omelet & hash browns – YUM! Son insisted he get a picture of us to ‘remember the day’ so here we are – me in all my 71 year old glory & husband in his 67 yr old glory. It was a beautiful, sunny day (SO NICE – it’s been gloomy & rainy before today) – great day to get out. You KNOW it’s a good restaurant when, at 10-something a.m. the parking lot is FULL – think we got the LAST spot! When I’m out & about I make a point of saying Hi to our local Police & Firemen – I figure they get enough ‘crap’ in their day that maybe a friendly “YAY, WATERFORD!” might make their day. We saw firemen when we first came in and policemen on our way out. On the way out there was a group of about 8 older gentlemen – you could tell they probably did this ‘breakfast’ thing regularly but one passed us as he was going to his car – he had on an old NAVY cap so I made sure to tell him “Thank you for your service!” Again – a few kind words to people who MORE than deserve it – doesn’t take but a minute and might just make their day. He was so gracious: “Thank you, young lady!” – he smiled as he went his way.

    ALWAYS REMEMBER TO BE KIND

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

Extraodinary Apple Lasagna

12 lasagna noodles
2 (21 oz, ea) cans apple pie filling
2 C. (8 oz) shredded Cheddar
cheese
1 C. Ricotta cheese
1 large egg, beaten
1/4 C. granulated sugar
6 T. flour
1/2 tsp. ground cinnamon
3 T. butter
6 T. light or dark brown sugar
1/4 C. quick oats
dash ground nutmeg

*Optional: Cool Whip,
thawed, for topping

Preheat oven 350 degrees F.
In large pot of boiling water cook
noodles to desired doneness; drain
& set aside. Spray a 9 X 13″ baking
dish with nonstick spray. Layer
4 noodles on bottom of dish; spread
1 can pie filling on top (slicing any
extra-thick apples); layer 4 noodles
over apples. In large bowl mix Cheddar
cheese, Ricotta cheese, egg & granulated
sugar; spread evenly over noodles & top
with remaining 4 noodles. Spoon
remaining can pie filling over noodles.
In small bowl crumble together flour,
cinnamon, butter, brown sugar & quick
oats; sprinkle over pie filling. Bake
45 minutes. Let stand 15 minutes then
slice into serving-sized pieces – serve
warm or cold. (Serve with Cool Whip
on top, if desired.)

(recipe: mrfood.com)
———————————–

Broken Lasagna with Zucchini/Tomato
Sauce

kosher salt
2 large zucchini (about 1 3/4 lb),
coarsely grated
12 oz. lasagna noodles (not the no-
boil kind) – broken into bite-sized
pieces
3 T. unsalted butter
2 C. cherry tomatoes (1 C. whole,
1 C. halved)
1/2 tsp. finely grated lemon zest
fresh ground black pepper
1/2 C. grated Parmesan cheese plus
more for topping
1 small bunch chives, cut into 1-inch
pieces

Bring large pot of salted water to a
boil. In a colander set over a large
bowl toss grated zucchini with 1/2 tsp.
salt. Let stand 10 minutes then gently
squeeze out excess moisture. Add
pasta to boiling water & stir vigorously
to prevent sticking. Cook until al dente
about 12 minutes. Reserve 1/2 C. cooking
water, drain pasta. Heat butter in a large
skillet over medium-high heat. Add
tomatoes & cook until blistered & slightly
softened, about 4 minutes. Stir in zucchini
& lemon zest. Cook, lightly crushing tomatoes
with a wooden spoon until zucchini is
crisp-tender, about 4 minutes. Season
with salt/pepper. Transfer zucc/tomato
mixture to a large bowl. Add pasta & cheese –
toss. Stir in half of chives & about 1/4 C.
reserved cooking water, adding more to
loosen, if needed. Season with salt/pepper
& divide among 4 bowls. Top with more
cheese & remaining chives. Serves 4

(recipe: foodnetwork.com)
——————————–

Taco Pasta Casserole

2 C. (about 5.3 oz) uncooked medium
shell pasta
1 lb. ground beef
1 (16 oz) jar taco sauce or salsa
1 (10 3/4 oz) can cream of chicken
soup, undiluted
8 oz. diced Velveeta cheese
1 C. (4 oz) shredded Mexican cheese blend

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions. Cook
beef in a Dutch oven over medium heat until
no longer pink; drain. Stir in taco sauce, soup &
Velveeta – heat through. Drain pasta & stir into
meat mixture – transfer to prepared pan.
Sprinkle top with shredded cheese. Cover &
bake 20 minutes until cheese melts.
Serves 4

(recipe: theseasonedmom.com)
——————

Crockpot Summer Chicken
(serves 2)

2 chicken leg quarters (8 oz, ea), skin
removed
3 T. ketchup
2 T. orange juice
1 T. brown sugar
1 T. red wine vinegar
1 T. olive oil
1 tsp. minced fresh parsley
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. black pepper
2 tsp. cornstarch
1 T. cold water

Using a sharp knife, cut leg quarters at
the joints & place in 1 1/2 qt. crockpot.
In small bowl combine ketchup, orange
juice, brown sugar, vinegar, oil, parsley,
Worc. sauce, garlic salt & pepper – pour
over chicken. Cover & cook on Low 3-4
hours until meat is tender. Remove
chicken to a serving platter & keep warm.
Skim fat from cooking juices; transfer 1/2 C.
juices to a small saucepan & bring to boil.
Combine cornstarch & water until smooth;
gradually stir into pan & bring to a boil.
Cook & stir until thickened, about 2 minutes.
Serve with chicken – if desired, top with
fresh parsley. Serves 2

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

Easy Pepper Steak

3 T. cornstarch
1 3/4 C. beef broth or stock
1 T. soy sauce
1/4 tsp. garlic powder (or 1 clove
garlic, minced)
1 lb. boneless beef sirloin steak,
3/4-inch thick, cut into very thin strips
1 large green or red bell pepper, cut into
2″ long strips (about 2 C.)
1 medium onion, cut into thin wedges
1 C. long grain white rice, cooked accordg.
to pkg. directions (without salt) – about
3 C.

In a small bowl stir cornstarch, beef broth,
soy sauce & garlic powder until mixture
is smooth. In a 10″ nonstick skillet stir-fry
bee over medium-high heat until well
browned, stirring often. (drain any fat).
Reduce heat to medium; add pepper & onion.
Stir in cornstarch mixture & cook, stirring,
until mixture boils & thickens. Serve beef
over cooked rice. Serves 4

(recipe: campbells.com)
—————————–

Spicy Italian Salad

2 hearts of Romaine lettuce, washed/
chopped
4 oz. deli ham slices, chopped
4 oz. deli sliced spicy salami, chopped
4 oz. deli sliced spicy capicolla, chopped
4 oz. deli sliced provolone cheese, chopped
1/2 C. jarred spicy sliced pepper rings,
drained
1/2 C. roasted red bell pepper strips, drained/
patted dry with paper towels
1/2 C. sliced black olives

Creamy Italian Dressing:

1 C. mayonnaise
2 T. zesty Italian salad dressing mix
1/3 C. white vinegar
1/4 C. grated Parmesan cheese
2 T. lemon juice

In a large salad bowl combine lettuce,
ham, salami, capicolla, provolone, pepper
rings, pepper strips & olives.
Combine Dressing ingredients in small
bowl & whisk until smooth; keep
refrigerated until ready to serve. Serve
salad with dressing. Serves 6

(recipe: iwashyoudry.com)
—————————–

Shrimp/Watermelon & Avocado Salad

1 lb. shrimp, cooked/peeled
4 C. watermelon, coarsely chopped
1 medium sweet white onion, thinly sliced
1/2 C. cilantro, chopped
2 jalapeno peppers, seeded,
finely chopped (optional)
2 avocados, peeled/coarsely chopped
juice of 1 lime
1 tsp. honey
3 T. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper

In large bowl combine shrimp, watermelon,
onion, cilantro, jalapenos (if using) &
avocados. In separate bowl whisk lime
juice, honey, oil, salt/pepper. Pour dressing
over salad & toss gently. Set aside 10 minutes
to allow flavors to blend. Serves 4-6

(recipe: geiuskitchen.com)
————————-

Lemon Ice Box Cake

Cake:
2 boxes lemon pudding mix
1 (8 oz) tub Cool Whip, thawed
3 C. whole milk
1 (16 oz) pkg. graham crackers

Lemon Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
2 T. milk
2 T. lemon juice

Line a 9 X 13″ baking dish with
parchment paper or foil, cover
completely with one layer of
graham crackers (breaking some
as needed to fill gaps). In large
bowl combine pudding mix, Cool
Whip & milk; pour half of mixture
over crackers. Add another layer of
graham crackers; top with remaining
pudding mixture & one final layer
of graham crackers. In separate bowl
combine all frosting ingredients. Start
with 1 C. powdered sugar & add more
until frosting is at desired consistency.
Spread frosting evenly over cake, cover
& freeze at least 4 hours or overnight.
Remove from freezer, slice & serve.
Serves 8-12

(recipe: 12tomatoes.com)

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

As birthdays go, this one ‘was’ kind of poopy BUT-
things are looking up greatly! My car was in the
shop (on my birthday, Tues.) so I couldn’t go anywhere;
had read all my library books – really didn’t feel like knitting.
Was going to bake myself a cake BUT we didn’t have
any frosting (sigh) – I was just in a ‘funk’ – to say I was
cranky was an understatement. I decided to get out
of that mood by doing something for someone else.
Middle son works a lot of hours and his laundry was
SUPER backed up so I got it all done (even matched up
his socks – he lives by the motto: “Life’s too short to
wear matching socks!” (drives me nuts!). Got our
laundry caught up also & made Pork steak &
Alfredo noodles for dinner – that got me in a much
better state of mind. The next day (Weds. – my Knit
Library day) another friend/knitter who lives in my
neighborhood picked me up so I didn’t miss that.
I’m not usually one for ‘feeling sorry for myself’ but
this year it hit me a bit. 71 is not a big deal, I have
lots of friends who have done that age and are going
along in life JUST FINE! Oh well – I’m OVER all the
FUNK! It’s a gorgeous day – I’m in great health, I have
lots of great friends & family that love me – WHAT’S
to be in a funk about, anyway, right?
(OR – to say to myself what I’ve said to my sons at
times: “Suck it up, Buttercup!”)

Hope you are having a GREAT (or at least GOOD)
day! Life’s too short to go around grumpy, right?

Hugs;

Pammie

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!

===========

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)
———————————–

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)
——————————

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)
——————————–

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)
—————————

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)
——————————–

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)

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

Hope you have a great day!

Hugs;

Pammie

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!

===========

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)
—————————

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)
—————————-

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.)
——————–

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)
———————————-

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)
——————————-

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)
—————————–

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)
——————————

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)
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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)
——————————-

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)
——————————–

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