Craft Update

Since I keep referring to my various knit projects, thought I’d share a few photos (so you kind of know what I’m talking about):

The Mint Green baby blanket (might give it to our Pastor’s wife, who’s due in mid-May) (almost done)

Salmon pink & white ‘needy’ scarf (done)

Gray men’s/boys ‘needy’ scarf (almost done)

Most recently started Teal & White baby blanket

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

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Tomato Balsamic Chicken
(Crockpot)

2 medium carrots, chopped
1/2 C. thinly sliced shallots
2 lb. bone-in skinless chicken thighs
1 T. flour
1/2 C. chicken broth
1 (14.5 oz) can petite diced tomatoes,
undrained
1/4 C. balsamic vinegar
1 T. olive oil
2 cloves garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked orzo (rice) or your
choice of cooked rices to serve 6
=
Place carrots & shallots in crockpot
& top with chicken. In a bowl whisk
flour & broth until smooth. Stir in
tomatoes, vinegar, oil, garlic &
seasonings – pour over chicken. Cover
& cook on Low until chicken & carrots
are tender, 6-8 hours. Remove chicken
from bones, shred slightly using 2 forks;
return to crockpot & heat through.
Serve with your choice of cooked rices.

Freezer Option:
Freeze cooked chicken mixture in
freezer containers. To use: partially
thaw in fridge overnight. Heat through
in saucepan, stirring occasionally.
Serve with cooked rice.

(recipe: tasteofhome.com)
——————————-

Crispy Fried Parmesan Turkey
Cutlets

1 1/2 lb. turkey cutlets (4)
2/3 C. flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1 egg
1 T. water
1 C. Panko bread crumbs
2/3 C. grated Parmesan cheese
2 T. butter
2 T. olive oil

Preheat oven 350 degrees F.
In large plate (or pie plate) mix
flour, salt, poultry seasoning &
pepper. In another plate beat egg
& water. In third large plate mix
Panko & Parmesan cheese.
Bread turkey in this order:
Dip in egg, then flour, again egg,
then Panko. Press flour & bread
crumbs on really well & set aside
while heating skillet. In large cast
iron or heavy skillet heat butter &
oil over medium heat until butter
is totally melted & bubbling. Add
breaded cutlet (2 at a time) to
skillet & cook 3-4 minutes per
side until golden. Transfer to a
cookie sheet & cook rest. When
they are all browned, transfer to
oven 10 minutes to finish cooking.
If your cutlets are very thin (less
than 1/2 inch) you may be able to
cook them through in the skillet
without need for the oven.
(Internal temp. of meat should
read 160 degrees F. when done).
Makes 4 – serve warm.

(recipe: iwashyoudry.com)
——————————–

Hot & Sour Soup

2 tsp. brown sugar
1 T. chili sauce or sriracha
2 T. red wine vinegar
2 T. soy sauce
1 T. balsamic vinegar
1/2 inch piece ginger, grated
(about 2 tsp)
2 cloves garlic, minced
1 C. firm tofu, pressed until
drained & chopped into strips
1 C. shitake mushrooms, thinly sliced
1 C. cooked chicken, shredded
1 (8 oz) can bamboo shoots, drained/
finely chopped
6 C. chicken broth or stock (or veg. broth)
2 T. cornstarch
4 T. cold water
2 eggs, slightly beaten

Garnish:
2 tsp. toasted sesame seed oil
black or white pepper, to taste
4 green onions, finely chopped

In large pot heat chicken broth over
medium-high heat & add cooked
chicken, mushrooms, bamboo shoots,
tofu, garlic, ginger, vinegars, chili sauce,
soy sauce & sugar – bring to boil. Reduce
heat & simmer 5 minutes. In small bowl
whisk cornstarch & 4 T. cold water until
smooth – gradually stir into soup. Cook
4-7 minutes until soup thickens. Slowly
pour beaten eggs in a thin stream while
stirring soup – cook 25 seconds.
Garnish: In small bowl mix oil, pepper &
onions. Ladle soup into bowls & garnish
with sesame mix. Serve hot. Serves 4
(2 C. servings)

(recipe: allfood.recipes.com)
———————————–

Winter Black Bean Salsa

1 (16 oz) can black beans,
drained/rinsed
1 (10 oz) pkg. frozen whole
kernel corn, thawed
1 medium tomato, chopped
1/4 C. chopped red onion
1/4 C. fresh lime juice
1 envelope (Good Seasons)
Garlic & Herb salad dressing mix
2 T. chopped cilantro
1/2 tsp. minced fresh jalapeno
pepper (optional)
1/4 tsp. ground cumin

Tortilla chips – for dipping

Mix all ingredients in large bowl
until well blended; cover &
refrigerate at least 15 minutes
before serving. Store leftover
salsa in airtight container in
fridge. Makes 32 (2 T. each)
servings.

(recipe: kraftrecipes.com
—————————

Grandma’s Deviled Eggs

18 eggs
1/3 C. mayonnaise
2 tsp. yellow mustard
1/2 tsp. celery salt
1/2 tsp. salt
1/4 tsp. black pepper

Place eggs in a soup pot & add
just enough water to cover eggs;
heat to boiling. When water is
boiling, remove pan from heat.
Cover & let stand 20 minutes.
Drain water & run cold water over
eggs. Add some ice cubes to water &
let cool 5-10 minutes. Peel eggs, slice
in half length-wise. Remove yolks to
a medium bowl. Add mayonnaise,
mustard, celery salt, salt & pepper;
mix well. Fill each egg half with
yolk mixture. Serve immediately or
cover & refrigerate until ready to
serve. Makes 36

(recipe: mrfood.com)
——————————-

Butterscotch Cheesecake Bars

6 oz. pkg. butterscotch chips
1/3 C. butter
2 C. graham cracker crumbs
1 C. chopped pecans
8 oz. pkg. cream cheese, softened
1 (14 oz) can sweetened condensed
milk
1 tsp. vanilla
1 egg, beaten

Preheat oven 350 degrees F.
Melt butterscotch chips & butter
in a saucepan over medium-low
heat; stir in cracker crumbs &
nuts. Press half of mixture onto
bottom of an ungreased 9 X 13″
baking dish. In another bowl
beat cream cheese until fluffy.
Stir in condensed milk; mix in
vanilla & egg – pour over
crumb mixture. Top with remaining
crumb mixture. Bake 25-30
minutes. Chill until firm then cut
into bars. Makes about 1 1/2 dozen

(recipe: gooseberrypatch.com)

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

Have a great day!

Hugs;

Pammie

Advertisements

and now for a quick WARMING trend!

Even if it’s only a ‘brief’ warm up, I’ll take it! We ended up canceling my special needs group last night because it was getting slippery driving and VERY foggy! This morning it’s lovely: bright sun shine and 54 degrees F. So strange – we went from almost zero temps last week to this! (Hey, I’m not complaining!). Today I’m taking as my ‘catch up’ day- organized my knitting bags/projects and did a little more ‘work/knitting’ on each one. Currently I have 4 projects going: the ‘forever- it seems’ mint green baby blanket (about 3/4 ths done – will probably be the baby blanket for our pastor’s wife who’s due in mid May); a gray simple knit scarf for the needy, more baby hats and a new baby blanket: teal blue & white. Each pattern is pretty simple, but it’s just getting the ‘desire’ (so to speak) to finish the mint green one (been working on it for months!). Yesterday’s Library knit group sort of jump-started me: several ladies were interested in my knit baby hat pattern (turns out one of the librarians volunteers at the same hospital I knit the hats for & she said she would deliver any hats for us – saves me a trip!). The librarian who sort of ‘assisted’ our group mentioned various charity knit projects, which I thought was interesting; we’ll see where that goes.

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

Fresh Strawberry Muffins

1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped strawberries
3 tsp. sugar
1/2 tsp. cinnamon

Preheat oven 400 degrees F.
Spray muffin cups with nonstick
cooking spray (or use paper liners).
In bowl cream butter & sugar; add
egg – mix well. Sift flour, baking
powder & salt in small bowl. Add
flour mixture & milk, alternately,
to butter mixture. Add vanilla &
gently stir in strawberries – spoon
into prepared muffin tin. In a small
bowl combine sugar & cinnamon –
sprinkle on top of muffins.
Bake 20-25 minutes. Makes 12

(recipe: Facebook -Mike Suddaby)
———————————

Chicken Zucchini Stir Fry

3 chicken breasts, cut into
bite-sized pieces
4 T. olive oil
salt/pepper
2 small zucchini cut into 1/4″
slices
2 small yellow (Crookneck) summer
squash cut into 1/4″ slices
1 medium onion sliced into
1/4″ rings

Sauce:
3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water

Cooked white or brown
rice to serve 6
=
Heat large, deep skillet over
medium-high heat; add chicken
& sprinkle with salt/pepper. Cook,
stirring occasionally, until outsides
are golden brown. Remove chicken
to a plate; cover. Add 2 T. more oil
to chicken pan; heat & add veggies.
Cook over medium-high heat until
crisp-tender. In small saucepan add
sweet chili sauce, soy sauce, rice wine
vinegar, honey, cornstarch & water-
whisk to combine. Heat until thick
& bubbly. When veggies are done,
add chicken back into pan & pour
sauce over top – stir to combine.
Serve immediately over rice.
Serves 6

*You can find this in the grocery
store Asian aisle.

(recipe: jamiecooksitup.net)


Crockpot Polish Sausage/Sauerkraut &
Potatoes

1 1/2 lb. new red potatoes (about 18),
halved, if large
2 C. sauerkraut – RINSED & drained
1 small onion, thinly sliced
1/2 C. chicken broth
1/4 C. dry white wine (or water)
1 tsp. caraway seeds
kosher salt/black pepper, to taste
1 1/2 lb. Polish sausage, cut into
2 inch pieces

Place potatoes, sausage, onion, broth,
wine, caraway seeds, 1/2 tsp. salt,
1/4 tsp. pepper in crockpot. Cover &
cook on Low 7-8 hours or High 4-5
hours until potatoes are tender.

(recipe: tasty recipes – Facebook)
———————–

Oven-baked Cabbage Rolls

12 cabbage leaves
1 lb. ground beef
3/4 C. cooked rice
1/2 C. finely chopped onion
2 cloves garlic, minced
1 egg
2 tsp. salt
1 tsp. pepper
1/2 C. milk

Sauce:

1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
3 T. sugar
2 T. vinegar
1/2 C. water
2 T. cornstarch mixed with
1/4 C. cold water

Preheat oven 350 degrees F.
Spray large baking dish with
nonstick spray.
In large pot salted/boiling water
drop cabbage leaves. Cover &
cook 3 minutes. Remove &
drain well. Combine ground
beef, rice, onion, egg, salt/pepper
& milk – mix well & divided into
12 portions. Place one portion
into center of each cooked cabbage
leaf. Roll leaf around filling & fasten
with a toothpick. Place rolls in
prepared dish.

Sauce:

Combine tomato sauce, tomatoes,
sugar, vinegar & 1/2 C. water – pour
over rolls in dish. Bake 40-45
minutes. Remove rolls from pan &
discard toothpicks. Place pan
over medium heat & stir cornstarch/
water mixture into juices in pan.
Bring to a boil & cook/whisking
until sauce thickens. Place rolls back
in pan & spoon sauce over rolls (OR
serve sauce on the side).

(recipe: Mike Suddaby-Facebook)
—————————

Sour Cream Pork Chops
(crockpot)

6 pork chops
salt/pepper, to taste
garlic powder, to taste
1/2 C. flour
1 large onion, sliced 1/4″
thick
2 cubes chicken bouillon
2 C. boiling water
2 T. flour
1 (8 oz) tub sour cream

Season chops with salt/pepper
& garlic powder; dredge in flour.
In a skillet over medium heat, lightly
brown chops in small amount of oil.
Place chops in crockpot & top with
onion slices. Dissolve bouillon cubes
in boiling water & pour over chops.
Cover & cook on Low 7-8 hours.

Preheat oven 200 degrees F.
After chops have cooked, transfer
chops to oven to keep warm. Be
careful, chops are very tender –
they will fall apart. In small bowl
blend 2 T. flour with sour cream;
mix into meat juices  in crockpot.
Turn crockpot to High 15-30
minutes until sauce is slightly
thickened. Serve sauce over chops

(recipe: allrecipes.com)
—————————————-
Greek Mashed Potatoes

6 medium red potatoes, quartered
1 (6 oz) pkg. fresh baby spinach
1/4 C. milk
1 T. butter
1/2 tsp. salt
1/2 tsp. pepper
3/4 C. crumbled feta cheese

Place potatoes in large saucepan;
cover with water & bring to boil.
Reduce heat; cover & cook 15-20
minutes until tender. In another large
saucepan, bring 1/2 inch of water to a
boil. Add spinach; cover & boil 3-5
minutes until wilted. Drain & coarsely
chop (keep warm). Drain potatoes &
return to saucepan. Add milk, butter,
salt/pepper & mash until smooth.
Fold in cheese & spinach. Serves 6

(recipe: tasteofhome.com)
———————————

Grandma’s Chocolate Pie

1 pre-baked pie shell
1/2 C. cocoa
1/4 C. cornstarch
3 egg yolks, beaten
1 1/2 C. sugar
1/4 tsp. salt
2 C. milk
1 tsp. vanilla

In a saucepan heat milk on
medium-high heat.
In large bowl mix cocoa, cornstarch,
beaten egg yolks, sugar, salt &
vanilla. Gradually add to heated
milk, stirring. Cook until thick,
beating until smooth. Pour into
pre-baked pie shell & refrigerate
to chill.

(recipe: cookandbliss.com)

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

Hope you’re having a GREAT Day!

Hugs;

Pammie

“““““““““““

Time to add an addendum to this post:
thanks to my good friend Mary/Momma’s
post, I looked at our weather forecast for the
rest of the week – OH, NO! is how I would
title it: Tonight RAIN mixed with snow &
FREEZING rain, Friday: (have an eye Dr.
appmt at 9:30) Snow, freezing rain & SLEET,
becoming ALL SNOW after 9 a.m., temps
falling to 19 degrees by 5 p.m. New snow
accumulation of 2 inches. Friday evening:
wind chill -4, wind guests 23 MPH! OH,
GOODY…what an enlightening forecast –
NOT!

Savings and Searchings

Yesterday I ventured out to KMart and our local drug store (CVS); needed to go both places (and because they also had some great sales!). Found men’s gloves on sale (for youngest 2 sons), snow scrapers with brushes (also for 2 sons), husband needed new pillows (on sale) and it just kept going. Got to the register and the cashier asked if I had any bonus points (not that I knew of) so he checked – turns out I had $15.00 in bonus points! Kept going with the sale; by the time he was done I not only saved $$$ but also got a coupon for another $10.00 off (good the next week) – can ya say “SCORE!”? Went to CVS and it was another repeat; I used a $5.00 ‘CVS Extra Bucks” at the register and the cashier & manager were both saying: “We’ve never seen THIS before!” Turns out I got back another 2 coupons: one for $2.00 off and another for $8.00 off! YES! Shopping coupons and sales is a GREAT thing! Yes, I was HAPPY I went shopping!

Sometimes, when knitting, I kind of get bored with the patterns I’ve used a lot so I go looking for new ones. I have a large (probably 2 foot tall) pile of knitting books, booklets, etc. so I started going through those. That brought me to a pattern I had a photo of, but no pattern – that, in turn, started a search. (yes, you guessed it – THAT started ANOTHER search!). I ran across a pattern I’d done a good 5 years ago for a baby afghan. To shorten this story, that pattern was pretty complicated (got it from a lady at church who said: “Oh, it’s EASY!” – yeah, right…). Her comment challenged me to figure it out (which took a few hours) – finally boiled it down to something I COULD do and I made that blanket. Seeing a photo of the COMPLETE pattern spurred me on to “WHERE is that little booklet I originally had in which I’d broken down that pattern into something I could knit?” Much searching, (also finding about 8-10 other patterns I want to experiment with) finally found it! (I had been thinking the booklet cover was PINK – turns out the color of the blanket is PINK, not the booklet, but now I found it!) After looking it over, NO – I don’t think I want to tackle that one any time soon… As you can guess, I’ll be trying out those ‘found’ patterns a little later today. (Grin)

Since we’re getting close to New Year’s Eve (and probably parties) – here’s more PARTY recipes for ya:

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

Pineapple Lush Dessert Dip

1 (3.4 oz) pkg. vanilla instant
pudding mix
1 (20 oz) can crushed pineapple
in juice, undrained
1 C. Cool Whip, thawed

Suggested dippers:
vanilla wafers

In medium bowl add dry pudding
mix to pineapple – whisk 2 minutes.
Stir in Cool Whip. Makes 26 (2 T.each)
servings.

(recipe: kraftrecipes.com)
——————————
Chicken Parmesan Snackers
(appetizer)

2 oz (one fourth of an 8 oz pkg)
mozzarella cheese
1 cooked, small boneless/skinless
chicken breast half, cut into 16
thin slices
1/4 C. pasta sauce
1/2 tsp. dried oregano
16 cracked pepper & olive oil
wheat crackers (or just wheat
crackers)

Preheat oven 350 degrees F.
Cut cheese into 8 slices, then
cut each slice in half. Place
chicken in small bowl & toss
with pasta sauce. Place crackers
in single layer on a baking sheet;
top with chicken mixture, cheese
& oregano. Bake 5-6 minutes
until cheese melts.
Makes 8 servings (2 crackers each)

(recipe: kraftrecipes.com)
——————————–
Hawaiian Pineapple Spread

2 (5 oz, ea) jars Kraft Pineapple
spread
1 (8 oz) pkg. cream cheese, softened
6 slices cooked ham, finely chopped
1 C. mozzarella cheese, shredded
4 green onions, sliced

Dippers:
Assorted crackers and/or
fresh cut up veggies

Preheat oven 350 degrees F.
Mix all ingredients until blended;
spread on bottom of a 9-inch
pie plate sprayed with nonstick
cooking spray. Bake 20-25 minutes
until heated through.
Makes 28 (2 T. each) servings.

(recipe: kraftrecipes.com)
————————–
Lasagna Bites
(appetizers)

6 lasagna noodles
kosher salt
2 C. ricotta cheese
1 egg
1 T. chopped parsley,
plus more for garnish
ground black pepper
1 C. marinara sauce
1 C. shredded mozzarella
cheese

Preheat oven 350 degrees F.
Spray large baking sheet with
nonstick cooking spray. In large
pot boiling, salted water, cook
noodles to al dente. Drain &
lie flat on baking sheet. In
medium bowl combine ricotta
cheese, egg & 1 T. parsley; mix
until well combined then season
with salt/pepper. Cut lasagna
noodles in half crosswise. Spread
a thin layer of ricotta onto each
noodle then roll up; cut rolled
noodle in half, crosswise. Place
‘bites’ on same greased baking
sheet & spoon marinara onto each
bite then sprinkle with mozzarella.
Bake 15-20 minutes until cheese
has melted & bites are warmed
through. Garnish with more parsley
& serve warm. Serves 8

(recipe: delish.com)
———————————
Crispy Dry Rub Chicken Wings

12 chicken wings/drums
1 T. baking powder
1 tsp. garlic salt

(dipping sauce recipe to follow)

Preheat oven 250 degrees F.
In a bowl combine wings, baking
powder & garlic salt – toss to coat.
Lay wings in a single layer on a rack
over foil-lined sheet pan. Bake 30
minutes; turn heat up to 450 degrees F
& bake an additional 35-45 minutes
until golden brown & crispy. Serves 6
=
Honey Dipping Sauce:

1 C. honey
2 T. water
2 tsp. red pepper flakes

In small saucepan, combine
ingredients & simmer 2-3
minutes, being careful not
to let it boil over. Remove
from heat & let stand 30
minutes. Pour into bowl
& serve with wings.

(recipe: perdue.com)
———————————-

2-ingredient Lemon Bars

1 box lemon cake mix
1 (15.75 oz) can Lemon Pie filling

(optional toppings:)
powdered sugar
whipped cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix cake mix & pie filling
until moist & well blended –
do not over stir. Pour batter into
pan & bake 20-23 minutes until
golden brown on top. Sprinkle top
with powdered sugar (optional)
and/or whipped cream.

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

Bacon-Pierogi Bites

14 slices bacon, cut in half
1 (12 oz) pkg. mini potato &
Cheddar pierogies*, thawed
1/4 C. light brown sugar

sour cream – for dipping

Preheat oven 400 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.
Wrap bacon around center of
each pierogi & place on prepared
sheet; sprinkle tops evenly with
brown sugar. Bake 18-20 minutes
until bacon is crisp. Serve with
sour cream, for dipping.
Serves 4

*sold in frozen foods – usually
by frozen potatoes/hashbrowns

(recipe: mrfood.com)
——————————
Cheesy Crab Poppers

1 (8 1/2 oz) pkg. corn muffin mix
1 C. Panko bread crumbs
1 C. shredded sharp Cheddar
cheese
4 oz. cream cheese, softened
1 stick butter, melted
1 egg, lightly beaten
1/4 C. milk
2 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 (10 oz) container lump crab
meat, drained well
2 C. vegetable oil

In large bowl combine corn
muffin mix, bread crumbs,
Cheddar cheese, cream cheese,
butter, egg, milk, scallions, salt
& cayenne pepper – mix well.
Gently stir in crab meat until
combined; form mixture into
1 1/2 inch balls.
In a deep skillet or soup pot, heat
vegetable oil over medium-high
heat until hot. Place several crab
balls in oil, making sure not to
overcrowd. Cook 4-5 minutes until
golden brown, stirring occasionally-
remove to paper towel-lined plate
to drain. Repeat with remaining
balls. Serve warm. Makes 30

(recipe: mrfood.com)
—————————–
Bread Bowl Fondue

1 ( 1 to 1 1/2 lb) loaf plain
rye bread, unsliced
2 C. (8 oz) shredded Cheddar
cheese
1 (16 oz) tub sour cream
1 (8 oz) pkg. cream cheese
1 tsp. Worcestershire sauce
1 C. sliced scallions (7-8)
3 oz. bacon bits
1/8 tsp. crushed red pepper
1/4 tsp. caraway seeds (optional)

Preheat oven 375 degrees F.
Cut top off bread loaf, about
1/3 of the way down (set top
aside). Hollow out inside of bread,
leaving about 1 inch bread around
edges (like a wall). Cut bread that
was removed from insides into
1-inch cubes; spread cubes on a
baking sheet. In large bowl, mix
remaining ingredients until well
blended. Spoon mixture into
hollowed-out bread loaf & replace
top on bread. Wrap bread bowl
in double layer of foil. Bake
60-70 minutes. Place bread cubes
in oven during last 15 minutes of
baking, until crisp. Carefully remove
foil from bread bowl & place on
a serving plate. Serve with toasted
cubes, for dipping. Makes 5 1/2 C.

(recipe: mrfood.com)

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

I still have more appetizer recipes
so I’ll probably post them (you could
always tuck them away for later!).

Our weather is cold but not unbearable-
snowed a tiny bit last night (maybe an
inch?). Living in Michigan all my life, I’ve
gotten used to our winters (except when
we get dumped with tons of snow OR
have a ‘Deep Freeze’ with temps at or
below zero – then I complain!

Stay warm, take a little time for yourself
to relax, re-coup, and get on with your day.

Hugs;

Pammie

Happy Saturday!

It’s a typical Michigan Winter day – temps around 29 degrees F., no ‘extra’ snow (yet) – it did give us about 1 1/2 inches more yesterday which made driving home a bit touchy. Yesterday! I babysat from 10 a.m. – 3:30! YAY! All went very well, had a great time wrestling with (as my husband calls him) “Da Baby” – he’s a little over 9 months old now, 5 teeth (with another one coming soon); he can walk pretty well now – loves making ovals & circles – he can even walk backwards – surprising!

IT’S FINALLY DONE! KEVIN’S BLANKET/LOVEY!

This is the photo I had to work from – the request was to “TRY” to (somehow) copy it, if I could. My dear, sweet special needs guy, Kevin, has slept with this since he was a baby (and still does) – he’s almost ‘loved it to death’. His Mom asked if I could see what I could do. Originally it was Mint green & white (now it’s sage & cream). With some struggles finding that funny sort of ‘hole/stitch’ at the right top of the photo, I plowed on. Since I really had no idea just ‘where’ the hole pattern went in the entire blanket, I just sort of ‘winged it’ – his Mom said: “Do what you can”. Remembering that I’m a KNITTER who’s a beginner Crocheter, here is the finished crocheted blanket/lovey:

It’s 28 inches wide by 40 inches long (if you flip the photo, the bottom is a reverse of what you’re seeing in the photo). There are mistakes and it’s not perfect, but I think, for what it’s going to be used for, it should work. (He wads up his old blanket & tucks it under his head/face when he sleeps.)

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

 Crockpot Turtles Candy

4 C. pecans, chopped
2 lb. almond bark
12 oz. semi-sweet chocolate chips
6 oz. chocolate baking bar
2 (12 oz, ea). pkgs. Rolo candies,
unwrapped*
candy sprinkles – optional

Place pecans, almond bark. choc.
chips & choc. baking bar in crockpot
set on Low. Cover & heat 1 1/2 – 2 hours
until melted. Uncover & stir until evenly
combined. Line 2 baking sheets with
parchment paper (or silicone mats). Lay
Rolos candies on paper, 2 inches apart.
Using a small cookie scoop**, scoop choc.
mixture, a little at a time, on each Rolo –
repeat until all Rolos are covered. Top
each candy with sprinkles, if desired.
Allow candy to cool until hardened.
Makes about 96

*If you want more caramel in each
bite, you can substitute caramels
in place of Rolos.

**If you don’t have a cookie scoop, you
can use a heaping Tablespoon/measuring
spoon.

(recipe; realhousemoms.com)
————————————-

Cheesy Spinach Bundles
(appetizers)

1 (10 oz) pkg. frozen chopped
spinach, thawed, well-drained
1/2 c. shredded Mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1 egg, separated
1 (8 oz) tube refrigerated crescent
dinner rolls

Preheat oven 375 degrees F>
Mix first 4 ingredients & egg yolk
in large bowl until blended. Open
rolls & separate into 8 triangles.
Cut each triangle diagonally in
half. Spoon 1 T. spinach mixture
in center of each triangle. Bring
corners of dough to center over
filling, overlapping ends. Pinch
ends together to seal & place on
baking sheets. Beat egg white
lightly & brush on tops of bundles.
Bake 12-15 minutes until golden
brown. Serves 8

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

Broccoli Casserole Dip

4 slices bacon
1 head broccoli cut into
small florets (about 3 C.)
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1/2 tsp. garlic powder
3 C. shredded Cheddar cheese
kosher salt
ground black pepper
1/2 C. crumbled Ritz crackers
1/4 C. butter, melted

crackers, for serving

Preheat oven 350 degrees F.
In large nonstick skillet cook
bacon over medium heat until
crisp – remove bacon from
skillet & transfer to paper towel-
lined plate. Reserve 2 T. bacon
fat in skillet. Add broccoli florets
& cook until crisp-tender, about
4 minutes. Chop bacon &
broccoli into very small pieces. In
large bowl combine cream cheese,
mayonnaise, sour cream & garlic
powder – mix until smooth. Fold
in cheese, cooked broccoli & bacon.
Season with salt/pepper & transfer
to small baking dish. In small bowl
combine crumbled crackers with
melted butter – toss until combined.
Scatter mixture on top of dip in dish.
Bake 15 minutes until cheese is melted
& cracker topping is golden & crispy.
Serve warm with crackers for dipping.
Serves 6

(recipe: delish.com)
———————————-

Spicy Sweet Potato Hummus

2 cloves garlic
1 (14.5 oz) can chickpeas,** drained/rinsed
SEE next ingredient
**1/2 C. liquid from chickpea can (at
most)
4 T. lemon juice
1 1/2 T. tahini
1/2 tsp. salt
2 T. olive oil
1 medium sweet potato, roasted
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 tsp. cayenne pepper (if
you don’t like spicy, cut amount
to 1/2 tsp.)

Add garlic to food processor & process
until chopped. Add chickpeas, lemon
juice, tahini, salt, olive, roasted sweet
potato & spices – process 1-2 minutes
(mixture will be pretty thick & not
completely smooth). Slowly add in
reserved liquid & process until hummus
reaches your desired consistency.
(Poster noted she used 1/2 C.)

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

Bacon-Cheddar Cornbread Loaf

1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. milk
1 C. flour
1 1/2 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
6 slices bacon, chopped in small
pieces
1 C. fresh or frozen whole kernel corn
1 C. Cheddar cheese, shredded or cubed
2 T. fresh rosemary, sage or chives

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Fry bacon until crisp;
transfer to paper towels. Whisk
melted butter, sugar, milk & eggs in
a bowl. In another bowl whisk flour,
cornmeal, baking powder & salt.
Gently stir dry flour mixture into wet
ingredients until combined & moistened,
but not over mixed. Fold in cheese, bacon
crumbles, herbs & corn using a spatula,
until incorporated. Pour into prepared
loaf pan & bake 30 minutes, topping
with extra cheese after 20 minutes of
baking time. Bread is cooked when middle
is set & edges are golden brown.
Serves 6-8

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

Crockpot Philly Cheese Steak
Casserole

2 lb. chip steak (or) 2 lb. cube steaksk
cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb. mushrooms, sliced
1 T. olive oil
3/4 tsp. kosher salt
3/4 to 1 tsp. fresh ground pepper
1/4 lb. pepperoni, thinly sliced
8 oz. Provolone cheese, thinly
sliced

In medium skillet saute mushrooms
in oil until softened & light brown,
about 5 minutes – add to crockpot
along with rest of ingredients EXCEPT
Provolone. Cover & cook on Low
6 hours. Stir well & divide among
6 bowls. Cover each bowl with
Provolone & add some cooking juices
to each bowl to melt the cheese.
Serves 6

(recipe: Mike Suddaby-Facebook)
——————————-

Ranch Potatoes

8-10 medium potatoes, peeled/
cut into 1/2 inch cubes
1 can cream of mushroom soup,
undiluted
1 1/4 C. milk
1 envelope dry ranch salad dressing mix
1 1/2 C. shredded Cheddar cheese,
divided
salt/pepper
6 slices bacon, cooked/crumbled

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potato cubes in saucepan, cover
with water & bring to boil – cook about
10-12 minutes until potatoes are almost
tender; drain then place in prepared pan.
In a bowl mix soup, milk, dry dressing mix,
1 C. cheese, salt/pepper to taste & pour
over potatoes. Sprinkle crumbled bacon &
remaining cheese on top. Bake, uncovered,
25-30 minutes until potatoes are tender.

(recipe: Mike Suddaby-Facebook)
——————————
Pecan Chicken Salad

4 C. cooked/chopped chicken
breast (OR) two 15 oz. cans
1 1/2 C. sliced seedless grapes
(red or white)
1/2 C. chopped celery

Dressing:
1 T. sugar
1 T. Worcestershire sauce
1 T. lemon juice
3/4 C. chopped pecans
1 C. mayonnaise

Mix all ingredients together;
place in a serving bowl.

(recipe: americantimesfood.com)
———————————

Chicken with Sour Cream Gravy

4 boneless skinless chicken breast
halves (about 2 lb)
1/4 C. butter
2 C. chicken broth
1 C. sour cream
1/2 tsp. garlic powder
2 T. flour
salt/pepper, to taste

Cooked egg noodles for 4

In large skillet melt butter over
medium heat. Add chicken &
cook until very lightly browned
on both sides but not cooked
through. Add broth & reduce
heat to Low about 10 minutes
until chicken is cooked through.
Remove chicken & place on a
plate. Add sour cream, garlic
powder, salt/pepper to skillet;
continue cooking on Low while
stirring until sour cream is
melted & fully incorporated.
Remove about 1/2 C. of liquid
from skillet & stir flour into
liquid until smooth then pour
back into skillet. Using a wire
whisk, whisk until gravy is
thickened & smooth again. Add
chicken back to skillet & turn to coat.
Serve chicken & sauce immediately
over cooked egg noodles.
Serves 4

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

Oreo Cookie Balls-3 Ingredients!

1 (14 to 19 oz) pkg. Oreo cookies
1 (8 oz) pkg. cream cheese, softened
1 pkg. white almond bark (OR) 24 oz.
white chocolate chips*

*Almond bark contains no nuts – it is
a candy coating that may be found
near the chocolate chips in stores.

Cookies:
Crush Oreos very fine-either by using a
food processor or placing in a ziplock
bag & crushing them with a mallet or
rolling pin.
In a large bowl, using elec. mixer mix
cream cheese & crushed cookies – mix
until well blended. Scoop out & form
into 1-inch balls – place on waxed paper
until ready to dip.

Coating:
Melt almond bark (or white choc. chips):
1 of 2 methods: Place in microwave-safe
bowl & microwave in 30 second intervals,
stirring after each, until melted & smooth
(OR) Melt in a saucepan until fully melted
& smooth.
Dip each cookie ball in melted mixture then
place on waxed paper to cool completely.
Store in airtight container in fridge.
Makes 60-70 balls.

(recipe: southernplate.com)

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

I’m slowly but surely feeling better – still
stuffed up but functioning OK. Tonight (6 p.m.)
is our final choir rehearsal for tomorrow’s
Christmas program – I’m going to TRY to
sing tonight – we’ll see what happens!

It’s now NINE days until Christmas; oldest
son let me know last night that we’re doing
Christmas dinner at 2 p.m. (at his house). I
have no idea what meat he’s doing but I’m
doing the ‘same old’ sides: garlic mashed
potatoes, corn casserole, green bean casserole,
(black olives – oldest’s favorite), probably a
repeat of the wild rice casserole (middle son’s
girlfriend – and now middle son are VEGAN –
they both said they loved the casserole so
here goes one more time!) and 2 desserts.
It’s a tradition in my family to bake a “Happy
Birthday, Jesus” chocolate cake so perhaps
that might be one of the 2 desserts – we’ll
see. Here’s a photo of one from a few years
ago:

Hope you are all able to remain in good
health while finishing up these days before
the holiday. While choosing the recipes to
post today I noticed I still have a LOT of
appetizer & cookie/candy recipes to post
so those will be coming in the next few
days.

Stay warm & take a few minutes to rest/
relax while going through your very busy
day!

Hugs;

Pammie

and so it begins – the winter sniffles…

Woke up yesterday with my head all stuffed up, now I sound like a man with a very deep voice – sigh. I don’t really ‘feel’ sick, just head’s all stuffed up (that will really go great this Sunday for choir, eh?). Oh well, it could be worse (AND I AM going to see the doctor Monday about the vein thing, so it’s all good).

Weather is getting more ‘wintery’ – woke up to 22 ‘balmy’ degrees, a light dusting of snow on the ground & sunny. It’s supposed to warm up a bit (am planning on going shopping a little later when it’s a bit warmer – I hope). According to our local weather report we’re due for 1-3 inches of snow in the next 2 days so I want to get most of my shopping done before then. Low temperatures for the next week or so, in the 20’s with highs of 30’s (oh, joy) – time to get out my HEAVY winter coat!

Lots of recipes, all sorts – some for holidays/parties, some just everyday – here ya go:

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

Peppermint Bark Fudge

Chocolate Layer:
1 can sweetened condensed milk
3 1/2 C. semi-sweet chocolate chips
1 tsp. peppermint extract

White layer:
1 can sweetened condensed milk
3 1/2 C. white chocolate chips
1 tsp. peppermint extract

Topping:
15 mini peppermint candy canes,
crushed

Line a 11″ X 7″ glass baking dish
with parchment paper. In heavy-
bottomed saucepan pour 1 can
sweetn’d/cond. milk, choc. chips &
1 tsp. peppermint extract – heat over
Low heat. Stir often – when choc. is
fully melted & well incorporated *(about
5-8 minutes),remove from heat & pour
into prepared dish. Clean the saucepan:
prepare White Layer the same as first.
When chocolate is fully melted, pour
over first layer in dish. Sprinkle crushed
candy canes over top, evenly. Allow to
set up at least 1 hour (you can refrigerate
to speed up the process). Slice into squares.
Serves 24

*If you notice chocolate is heating too
much & getting thick & crumbly, turn
heat down.

(recipe: eazypeazymealz.com)
———————————–
Cheesy Mac & Cheese

1 1/2 C. elbow macaroni, cooked/drained
accordg. to pkg. directions
2/3 C. evaporated milk
1 egg, beaten
1/3 C. sour cream
4 T. butter or margarine, softened
2 C. sharp Cheddar cheese, shredded
1 C. Velveeta cheese (OR) 8 oz, cut
into pieces – if you don’t like Velveeta,
just add 3 C. Cheddar instead of 2)
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven 350 degrees F.
To cooked/drained macaroni add butter
& cheese – mix well. Beat egg, milk, sour
cream, pepper/salt together with a wire
whisk & add to mac & cheese. Spray a
casserole dish with nonstick cooking spray
& pour mixture into dish. Cover dish with
foil & bake 50-60  minutes. Serves 6

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

Chicken Tortilla Soup

1 lb. chicken, cooked/shredded
1/2 tsp. olive oil
1/2 tsp. minced garlic
1 C. chopped onion
1/4 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
1 can whole kernel corn
1/2 tsp. chili powder
1 T. lemon juice
1 C. salsa (your choice)

8 oz. corn tortilla chips
1/2 C. cheese, shredded
(your choice)

Heat olive oil in large saucepan;
add garlic & onion – cook until
onion is translucent. Stir in
remaining ingredients (except
chips & cheese). Simmer 20
minutes. Pour into bowls &
top with chips & cheese.
Serves 4

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

Crockpot Ham

7-9 1/2 lb. ham
juice from a 20 oz. can of
pinapple rings
1 C. brown sugar

Place ham in crockpot; pour
juice over ham & pack brown
sugar over ham. Cover &
cook on Low 6-8 hours.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Sweet Potatoes

6 sweet potatoes
butter – to taste
brown sugar – to taste
cinnamon – to taste

Pierce each potato with a fork
several times & place in crockpot.
Cover & cook on High 3-4 hours.
Split potatoes & mash insides with
a fork. Top with butter, brown sugar
& cinnamon, to taste. Serves 6

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

Beer Cheese Dip
(overnight recipe)

8 oz. cream cheese, room temp.
1 C. sharp Cheddar cheese, shredded
1/4  of a red onion, finely diced
3 green onions, finely chopped
1 pkg. dry Ranch dressing mix
1/2 C. beer (any beer works)
1/2 C. chopped bacon, cooked
hot sauce, to taste
ground pepper, to taste

Suggested dippers: pretzels

Mix all ingredients together in large
bowl; refrigerate over night for best
results.

(recipe: recipelion.com)
—————————-

Baked Mozzarella/Marinara Dip

1 T. olive oil
2 cloves garlic, thinly sliced
1 (32 oz) bottle marinara sauce
1 lb. fresh mozzarella cheese
2 T. fresh basil, chopped very fine
pinch red pepper flakes
kosher salt/black pepper

1 crusty baguette, sliced/toasted
for dipping

Preheat oven 300 degrees F.
Heat oil in medium oven-proof
skillet over medium heat. Add
garlic & saute until golden, 3-5
minutes. Add marinara sauce; stir
in basil, red pepper flakes, salt/
pepper – bring to simmer then
remove from heat. Add mozzarella
to center of dish & transfer to oven.
Bake 20-25 minutes until cheese is
melty. Sprinkle pepper over cheese
& garnish skillet with more chopped
basil. Serve warm with toasted
baguette pieces. Serves 12

(recipe: delish.com)
————————————-
Butterscotch Almond Toffee

2 C. (1 lb) butter
2 C. granulated sugar
1 tsp. salt
1 tsp. vanilla
3/4 C. slivered almonds
3/4 C. butterscotch chips
3/4 C. milk chocolate chips
1 1/2 tsp. shortening, divided

Line a 15 X 10″ (jelly roll size)baking pan
with foil & lightly spray with nonstick cooking
spray. In heavy-bottomed saucepan, combine
butter, sugar & salt – melt over medium-high
heat, stirring until sugar is completely
dissolved. Clip a candy thermometer to side
of pan & continue cooking/stirring until it
reaches 290 degrees F. Stir in vanilla & slivered
almonds; pour into prepared pan. Tap the pan
to spread toffee evenly. Place pan on a rack to
cool. In small bowl combine butterscotch chips
& half of shortening. Combine choc. chips &
remaining shortening in separate microwave-safe
bowl. Microwave in 30 second intervals, stirring
in between, until chips are fully melted & smooth.
Using a spatula, spread butterscotch & choc. on
top of cooled toffee. Refrigerate at least 30
minutes to set the chocolate. Break into pieces &
serve. Serves 24

(recipe: momontimeout.com)
========================

After going on several crochet sites I was
able to locate the one ‘fancy/hole’ stitch
and master it. Worked on my ‘lovey’ blanket
for my special needs friend last night and am
about half-way done! Took awhile to get my
bearings on just exactly how I wanted to
design this (his Mom said do whatever I want,
she’s just happy I’m giving it a try!). Since I’m
not a crocheter per se (more a knitter who
knows basic crochet stitches) it’s a good effort;
perhaps in the hands of a real crocheter it would
look more professional, but for what it’s intended,
it will work.

Hope you’re having a good day!

Hugs;

Pammie

 

I’m Happy- getting things done!

Thought this was a clever idea-made with candy canes!

Well, I’m ‘back to normal’ (that means no more sitting around in my jammies doing nothing!). First thing this morning found me attempting to locate an order on Amazon (oldest grandson’s main gift) – yes, they shipped it – NO (even thought they say yes) it’s NOT here! Received the other item that was in the order but not the one I really wanted. Took me a good 5 minutes of rooting around their site to find out just WHERE to look to get some action on locating said item! Ended up on Amazon Chat with a nice gentleman named Orlando who researched it then offered to send me a replacement  (YAY!) AND it will be here TOMORROW! I was concerned because it’s a toy that’s just new this year; very interesting technology: it’s called a 3Doodler Start 3D writing pen (& accessories). Basically it’s kind of like a fat pen that has thin plastic ‘cartridges’ by which you can draw anything in 3D – like drawing an UPRIGHT house! I thought he would find it interesting (he’s 11 1/2). Think of it almost like a glue gun (except it doesn’t get hot) – it extrudes liquid plastic in a thin line which you can use to draw UPRIGHT with! (Hope he likes it).

Was going out today & noticed our gas prices have jumped from $2.39/9 (last night) to $2.79/9 today – WOW! Good thing I was able to redeem my Kroger Fuel Points – got my gas for $2.15/9! Score!

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

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

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

Cranberry/Almond Cheese Ball

1 (8 oz) pkg. cream cheese, softened
4 oz. sharp white Cheddar cheese,
grated
2/3 C. dried cranberries
3 green onions, thinly sliced
1 (6 oz) pkg. whole almonds (poster
uses Blue Diamond Smokehouse flavor)

Combine first 4 ingredients in medium
bowl, stirring until well combined. Spoon
contents onto a plate & use plastic wrap
to form into a ball; refrigerate at least 1
hour. Cover entire ball with whole almonds
(you may have some leftover). Refrigerate
until ready to serve. Serve with assorted
breads, pretzels or crackers for dippers.
Makes 8 servings

(recipe: momontimeout.com)
———————————–
Pepperoni Pizza Twists

1 lb. pkg. refrigerated pizza
dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. sliced pepperoni*
4 oz. shredded Mozzarella cheese

Preheat oven 425 degrees F.
Roll dough out into a rectangle on
lightly floured surface. Combine
garlic powder, parsley, Parm. cheese,
red pepper flakes in small bowl –
sprinkle about half onto dough.
Sprinkle Mozz. cheese on one half
of dough & top with *pepperoni (if
you are using mini pepperoni, you can
leave it whole – if using full-sized, cut
them in quarters). Fold the side of dough
without pepperoni over to other side,
covering filling. Use a sharp knife or pizza
cutter to cut dough into thin strips (You
will get about 12 strips out of 1 lb. dough).
You will be placing the strips on  parchment-
lined baking sheets.
Twist strips a few times & press down
on ends to keep them closed. Brush tops
of twists with olive oil & sprinkle with
seasoning blend – place on sheet,
seasoned sides down. Brush other side
of twists with oil & sprinkle with seasoning
blend, again. Bake 8-10 minutes until golden
brown. Serve with marinara sauce (or Ranch
dressing). Serves 12

(recipe: momontimeout.com)
———————

Potato/Bacon Bake

3 lb. potatoes, peeled/halved
(the short way)
1 lb. bacon, diced
2 1/2 C. shredded Cheddar
cheese, divided
1 medium onion, sliced
2 T. butter
3 T. flour
2 C. milk
1/2 tsp. salt (or more, to taste)
1/2 tsp. black pepper (or more,
to taste)
2-3 cloves garlic, minced
1/2 C. green onions, chopped

Preheat oven 350 degrees F.
Parboil potatoes (boil about 10
minutes); drain & let cool. While
potatoes are boiling, saute diced
bacon, onion & garlic until bacon
is browned & onions soft. Remove
from pan but reserve grease in pan.
After potatoes have cooled, carefully
slice them into discs. In same pan
with bacon grease, melt butter. Mix
in flour & salt, stirring constantly to
avoid burning flour. As soon as flour
is mixed in, begin pouring in  milk,
still stirring. Continue to cook until
slightly thick, then add 2 C. cheese &
black pepper, stirring until melted –
remove from heat. Spoon & spread
some sauce into bottom of a 9 X 13″
baking dish. Make a single layer of
sliced potatoes. Sprinkle half of bacon/
onion  mixture over then pour half of
sauce on top. Make a second layer of
potato slices followed by remaining
bacon & onion mixture – add rest of
sauce & spread out evenly. Sprinkle
remaining 1/2 C. shredded cheese on
top. Bake 45 minutes until top is
bubbling & golden. Let cool 15 minutes
before serving. Top with chopped
green onion. Serves 4-6

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

Beef Lombardi Casserole

1 lb. ground beef
1 (28 oz) can chopped tomatoes
2 cloves garlic, minced
2 tsp. honey
2 tsp. salt
black pepper, to taste
1/2 tsp. Tabasco sauce
1 bay leaf
1 pkg. egg noodles, cooked
1 (8 oz) pkg. cream cheese,
softened
6 green onions, chopped
1 C. sour cream
2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
beef over medium heat in skillet;
drain. Add garlic – cook until soft.
Add tomatoes, honey, salt/pepper,
bay leaf & Tabasco; lower heat to
simmer – cook 30 minutes. Combine
cooked noodles, cream cheese, green
onions & sour cream – mix well.
Alternately layer: noodle mixture,
tomato mixture & grated cheese,
ending with cheese on top. Cover
with foil & bake 30 minutes until
heated through & bubbly.

NOTE: can be frozen after being
prepared before or after baking

(recipe: 07recipes.com)
——————————-

Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/pepper, to taste

Heat large, deep skillet over medium-
high heat. Add oil & allow to heat
through. Add sweet potatoes & cook
2-3 minutes, stirring occasionally. Add
2 T. hot water to pan (this will create
steam); cover & continue to cook
3 more minutes, stirring occasionally.
Add remaining ingredients & stir to
combine. Cook until sweet potatoes are
soft on inside & peppers/onions are crisp-
tender (about 10 minutes). Taste &
adjust seasoning to your liking.
Serves 6

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

Restaurant-style French Onion Soup

1/4 C. unsalted butter
2 C. sweet yellow onions, diced
1 tsp. dried Basil (optional)
1 (1 oz) pkg. Au Jus Gravy Mix
3 C. water

Optional Toppings;
4 slices baguette bread, toasted
1 C. shredded mozzarella cheese

In medium sauce pot melt butter over
medium-high heat. Add onions & cook,
stirring often, until caramelized & lightly
browned (about 20 minutes). If you like:
stir in basil & cook 1-2 minutes more. In
a 2-Cup measuring cup, add 1 C. cold
water & packet of Au Jus gravy mix. Stir
vigorously with a fork until well combined
& smooth – pour into pot with remaining
2 C. water. Bring to boil while stirring
often. Once boiling, reduce heat & simmer
about 5 minutes. Serve immediately.
Serves 4

Optional Restaurant-style soup:
Divide cooked soup among four oven-safe
bowls. Top each with 1 slice of toasted
baguette & a good sprinkling of mozzarella
cheese. Place bowls on a baking sheet &
place under Broiler until lightly browned
on top (about 3-4 minutes). Serve immediately.

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

Fudge-filled Peanut Butter Bars

Crust & Topping:
1 box yellow cake mix
1 C. peanut butter
1/2 C. butter, room temp.
2 eggs, beaten

Filling:
1 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed
milk
3 T. butter
1 C. sweetened flake coconut
3/4 C. brown sugar, firmly packed
1/4 C. flour
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine cake mix (dry), peanut
butter, butter & eggs until dough
starts to hold together (mixture will
be very thick). Press 2/3 rds of dough
into bottom of prepared pan forming
crust.
Filling:
In medium saucepan combine chocolate
chips, milk & butter; melt over low heat
until smooth. Stir in coconut, brown sugar,
flour & chopped pecans – mix until combined
well. Remove from heat; spread filling over
dough in pan. Crumble rest of dough evenly
over filling & bake 20-25 minutes. Allow
to cool before cutting into bars.

(recipe: thecountrycook.net)

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

Knitting-wise I’ve been OK – still working on
the mint green baby blanket. Along with that
have knit 3-4 scarves for the needy. I have a
upcoming ‘new’ project – this is another of
those “Gifts of Love” . . . what do I mean by
that? If you’ve been reading my blog for a
few years you might remember the “Afghan
from Hell” – a very nice older lady approached
me at Panera (during my Knit Night group) and
asked if anyone could repair an afghan? Long
story short: a very dear friend (very old lady)
had begun to crochet/knit an afghan for this
person but was put in hospital. While in there
the family dog chewed up a good portion AND
a well-meaning family member decided to try
to CUT OUT the chew spots – it was a HUGE MESS!
I knew that none of my ladies would even consider
that so I took it home. End result: I managed to
make her a almost new blanket – she was thrilled.
She & her husband cried when I showed it to them.
Well – advance a few years and now the new
project: in my special needs group is an absolutely
DELIGHTFUL man. His mother recently asked me
if I knew anyone who would attempt to knit/crochet
a copy of a VERY loved blanket he’s had since he
was a baby? I said I’m not great at crochet, but if
she would text me a photo, I’d see what I can do.
Well, friends – it’s another “blanket from hell” –
it used to be lime green & white, now it’s a
basketball-sized WAD of crocheted MESS! (it’s
kind of dark green & cream – you can tell it’s
REALLY been loved!)

Photo from my cell phone

She said he won’t sleep
without it so I asked her if he would even
consider a replacement – she said it will take
awhile – we’ll see. She wants more of a
‘lovey’ than an afghan (meaning smaller).
I have lime green & white yarn so I began
about 4 inches, attempting to copy the photo.
There’s a spot (in the ‘wad’) that looks more
like created crocheted ‘holes’ – I’m not real
familiar with those so I’m hoping she might
either take another photo close up OR
bring it tonight to my special needs group.
We’ll see where this goes – it’s not like it’s
my first (blanket from hell) rodeo! Call me
crazy but I DO love a challenge!

Hope you are doing well this day –

Hugs;

Pammie

Happy Monday!

Photo from last year’s special needs group Harvest Party

Well, friends – I survived the Harvest Party/Dance! This past Friday found me helping out from 4:30 – somewhere after 9 p.m. (when I got just too tired to keep on keeping on, so I went home! – party ended at 8:30). We had a lot more people come than we thought would BUT we were prepared! Our leader bought 270 hot dogs! (We cooked 150 and there were leftovers . . . but I was just too tired to even care about bringing some home…sigh). The kids had a great time chatting/eating/dancing so it was all worth it. I’d say we had about 45 kids? attend and about 10 teens from the church volunteered to help out, also.

I have been getting in SO MANY yummy sounding recipes I just couldn’t resist sharing some:

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

 Holy Cow Cake

1 (18 oz) box devils food cake mix
1 1/3 C. water
1 1/4 C. vegetable oil
3 large eggs
1 (8 oz) jar caramel ice cream topping
1 (14 oz) can sweetened condensed
milk
1 C. Butterfinger candy bars, crushed
1 (12 oz) tub Cool Whip, thawed
8 oz. cream cheese, softened

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. In bowl
mix dry cake mix, oil & eggs using an
elec. mixer – blend on Low speed
1 minute; scrape sides of bowl & mix
on medium speed 2 more minutes.
(batterh will be thick) Pour batter into
prepared pan, smoothing top evenly.
Bake 35-38 minutes until cake springs
back when lightly pressed with your
finger & just starts pulling away from
pan sides. Remove from oven & poke
holes in top of cake using a drinking
straw or chopstick. Cool on wire rack.

Topping:
Place caramel topping & sweetn’d
cond. milk in small bowl & stir to
combine. Spoon mixture over warm
cake so it can seep down into holes.
Measure out half of crushed candy
bars & sprinkle pieces over cake.
In large bowl mix Cool Whip & cream
cheese – blend using elec. mixer on
Low speed until smooth & combined.
Spread mixture over candy-covered
cake. Sprinkle remaining crushed
candy on top & refrigerate 20
minutes before cutting into squares &
serving.
Store cake, covered in waxed paper,
in fridge up to 1 week.

(recipe: americantimesfood.com)
———————————

Roasted Autumn Veggie Soup

2 lb. sweet potatoes (about 4 medium)
2 lb. carrots (about 8 large)
1 1/2 lb. parsnips (about 6 medium)
2 large onions, quartered
6 cloves garlic, peeled
1/4 C. canola oil
3 (32 oz, ea) cartons chicken broth
1 C. evaporated milk
1 tsp. salt
1/2 tsp. black pepper
minced fresh parsley & sage,
optional garnishes

Preheat oven 400 degrees F.
Peel & cut sweet potatoes, carrots &
parsnips into 1 1/2″ pieces; place in
large bowl. Add onions & garlic; drizzle
with oil & toss to coat. Spray two
15 X 10 X 1 inch baking pans with
nonstick cooking spray & divide
veggies between pans. Roast 40-50
minutes until tender, stirring occasionally.
Transfer veggies to Dutch oven. Add broth,
milk, salt & pepper & bring to boil. Simmer,
uncovered, 10-15 minutes.Cool soup
slightly & puree in blender in batches.
Return to pan & heat through. Serve
with optional garnishes. Serves 12 (4 quarts)

(recipe: tasteofhome.com)
—————————–

Southern Smothered Pork Chops
(crockpot)

4 center-cut pork chops
1/4 C. flour
3/4 tsp. poultry seasoning
1/2 tsp. salt
2 T. olive oil
1 1/2 C. chicken or beef broth
1 medium onion, chopped

Suggested ‘sides’:
cooked mashed potatoes (for 4)
cooked rice or noodles (for 4)

Pour flour, poultry seasoning &
salt in zip-lock bag – shake to mix.
Add chops & shake until lightly
coated. Heat heavy skillet large
enough to hold all chops over
medium-high heat. Add oil &
heat until it shimmers. Place
chops in pan & saute 2-3 minutes
per side until golden brown. Remove
chops from pan & add 2 T. flour
mixture from bag to skillet; stir a
few seconds to cook flour. Add
about 1 C. broth & cook, stirring,
to lift any browned bits from pan.
Add remaining broth & turn off
heat. (Reserve remaining flour
mixture for later).
Place onion in bottom of crockpot &
lay chops on top. Pour liquids from
pan over chops. Cover & cook on
High 2 hours. Remove about 1 C.
of liquids from crockpot into a
small bowl; stir in remaining flour
mixture from bag & mix until
completely smooth. Return this
mixture to crockpot, stirring to mix.
Cover & cook 30-45 minutes more.
Serves 4

(suggested sides: mashed potatoes or
cooked noodles or rice)

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

Roasted Corn Chopped Salad
with Lemon Vinaigrette

1 can whole kernel corn
2 Romaine hearts, finely chopped
1 shallot, thinly sliced
1/4 C. slivered basil leaves
1/4 C. crumbled feta cheese
1/4 C. lemon juice (fresh from 1
large lemon)
2 T. prepared Dijon-style or
stone ground mustard
2 T. honey
3 T. olive oil

Drain & pat corn dry. Add 1 T. oil to a
skillet & heat to searing hot. Add corn
carefully & let roast 6-8 minutes,
stirring only occasionally, until it
develops a nice brown caramelization;
remove from heat & let cool.
Add chopped romaine & shallots to a
large bowl; crumble feta into bowl &
add cooled corn. In small bowl whisk
together lemon juice, mustard, honey &
remaining 2 T. olive oil to make dressing.
Drizzle dressing over salad & toss. Serve
immediately Serves 4

(recipe: slowcookergourmet.net)
———————————–
Crockpot Crustless Pumpkin Pie

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. brown sugar
1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 T. butter, melted
2 tsp. pumpkin pie spice

Combine all ingredients in crockpot;
stir to combine. Cover & cook on
Low 2-4 hours. Serves 6

(recipe: recipesthatcrock.com)
———————————–
7-Layer Chicken Enchilada Dip

2 T. butter or margarine
1 box Hamburger Helper “Cheesy
Enchilada” flavor
1 3/4 C. water
1 C. milk
1 (15 oz) can black beans, drained/
rinsed
2 C. chopped deli cooked rotisserie
chicken
1 (16 oz) can refried beans
1 C. sour cream
1 C. shredded Mexican-blend cheese
(OR) 1 C. Cheddar cheese, shredded
1/4 C. chopped pickled jalapeno chilies
1 tomato, diced

tortilla chips

In 10-inch skillet melt butter over
medium heat. Stir in uncooked rice
(from Hamb. Helper box); continue
cooking 2-3 minutes until rice starts
to brown. Stir in water, milk, seasoning
packet (from Hamb. Helper) & black
beans – heat to boiling. Reduce heat,
cover & simmer 20 minutes, stirring
frequently. Stir in chicken; cover &
remove from heat – let rest 5 minutes.

Spread refried beans on 14-inch serving
platter. In small bowl,  mix sour cream &
topping (from Hamb. Helper box) – spread
over beans. Top with hamburger mixture,
cheese, jalapeno chilies & tomato. Serve
with tortilla chips for dipping.

(recipe: Mike Suddaby-FB, from Old El
Paso)
————————————–

Cheesy Bundt Bread

3 C. flour, sifted
1 C. sharp Cheddar cheese, grated
1 C. Parmesan cheese, grated
2 large eggs
3/4 C. sour cream
3/4 C. plain Greek yogurt
1/2 C. unsalted butter, melted
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix flour, baking
soda, baking powder, salt, garlic
& onion powders in large bowl
until combined. Whisk eggs, sour
cream & yogurt together & pour
into dry mixture. Add melted
butter & stir to combine. Mix
cheeses into mixture & pour into
prepared Bundt pan, spreading
evenly to edges. Bake 50-55
minutes until a toothpick inserted
close to center comes out clean.
Remove from oven & cool 10
minutes before slicing. Serves 8

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

Our weather is now typical Fall in Michigan –
temperatures in the 50’s & 60’s (although
it’s supposed to get up into the 70’s later
in the week – YAY!).

Knit project wise: still working on ONE baby
blanket in my old Plume pattern (lime green) –
have about 1/4th done. Finally made an
executive decision last night & ripped out
another baby blanket I’d been working on;
not really fond of pattern and kept making
big mistakes 10-12 rows BELOW where I’d
been working – time for that one TO GO!
I know I’ve got tons of patterns so it won’t
be difficult to start another one (this one
was a baby teal yarn). Working on one scarf
for homeless – really pretty yarn I obtained
from a yarn swap (variegated colors of tans,
greys & white).

Went to the library today to pick up some
books I had on hold and saw a new flyer:
they will be starting a KNIT GROUP at my
local library Weds. 10-12p.m. starting in
January. (I nicely asked if they would mind
my putting my business card by their
display and they said NO – kinda expected
that. My group meets in the evening, theirs
during the day – oh well….) I ‘did’ think of
attending their group just to see what it’s
like – we’ll see. Their flyer said bring your
own supplies, so it sort of sounds like my
group except they don’t offer any help –
will consider…later.

Hope you are enjoying your day – it’s
really sunny & breezy out today – in
low 60’s (had to get gas & go to library
so I got to enjoy it a little).

Hugs;

Pammie

Halfway through the week already!

 

So glad for days like today when I can de-stress a little & relax. Yesterday was a ‘treadmill’ day – constantly running! Started out the day at 10 a.m. babysitting my now VERY MOBILE 7 month old grandson – did that until around 5:30 p.m.(yep – 7 1/2 hours – ugh!). Left their house to rush to Panera for my Knit/Crochet group meeting. Got to Panera and realized I was not only tired but super hungry so ordered a bowl of their Broccoli-Cheddar soup & plain iced tea – that did the trick to revive me for the rest of the evening. It was a super happy night, 20 ladies & 2 young girls joined me – let’s just say, at times, the noise levels were REALLY LOUD with chatting & laughter but we all had a great time so it was worth it.

Baby grandson is now VERY mobile, crawling & pulling himself up on everything. I was reading a book while watching him play and all of a sudden I hear this loud breathing – he had pulled himself up beside my knees and was grinning from ear to ear, super excited at his achievement! Yep – it was like that ALL DAY – pull up (me worrying he’ll fall straight backwards & crack his head on the floor), me gently lowering him back down to a sitting position…2 minutes later, right back up breathing heavily & grinning  – what a baby! I was kind of wondering why I don’t exactly remember being quite so overwhelmed with my three boys when they were that age and then it dawned on me-I used a PLAY PEN to corral them. Yes, they got to crawl & explore but NOT ALL THE TIME! Whew – he’s certainly giving this grandma a run for her money!

Almost forgot to post: here are the latest baby blankets finally finished -both are probably going to Crisis Pregnancy Center

 

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

No-Bake Pumpkin Oatmeal Cookies

1 1/2 C. sugar
1/2 C. butter (1 stick/8 T.)
1/2 C. evaporated milk (can
also use whole milk)
1 tsp. vanilla
3/4 C. 100% pure pumpkin puree
2 1/2 C. quick-cooking oats, uncooked
1 1/2 tsp. pumpkin pie spice*

Cover a sheet pan or cookie sheet
with waxed paper.
Combine sugar, butter & milk in a
saucepan on stove. Bring to hard,
rolling boil & boil 1 minute, stirring
to make sure ingredients do not
stick. Remove from heat; stir in
vanilla, pumpkin pie spice & pumpkin
until mixture is melted & smooth.
Fold in oats & drop by spoonfuls onto
waxed paper. Let cool in refrigerator
several hours. Makes about 24 cookies.
Store in air-tight container in fridge.

*Pumpkin Pie Spice
3 T. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. allspice
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

Mix ingredients together in small
bowl.

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

Summer Tomato Gratin

3 large ripe tomatoes, cored/
sliced 1/2 inch thick
3 T. olive oil
salt/black pepper
1/4 C. roughly chopped basil
3 cloves garlic, very finely chopped
1 C. coarse, fresh sourdough bread crumbs
1/3 C. finely grated Parmesan cheese

Preheat oven 500 degrees F.
Place oven rack in center position.
Brush a large, shallow gratin dish
or earthenware casserole with a
little olive oil.

Place sliced tomatoes between 2
paper towels & let stand 45 minutes
to 1 hour.

Arrange tomato slices slightly overlapping
in prepared dish. Season lightly with
salt/pepper & scatter half of basil on top.
In small skillet, heat garlic in olive oil
about 45 seconds until aroma is released.
Remove from heat; stir in bread crumbs &
add a touch more salt/pepper. Scatter
mixture on top of tomatoes & top with
Parmesan cheese. Bake 15 minutes until
crumbs are golden brown. If desired, let
stand up to 1 hour. Reheat in low oven
5-10 minutes before serving.
Serves 5-6

(recipe: cookstr.com)
———————————

Bacon Cheddar Chicken & Potatoes

1/4 C. ranch salad dressing
6 large bone-in chicken thighs,
skin & visible fat removed
4 slices bacon
1 1/2 lb. Red potatoes (about 5),
cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple-Cheddar
cheese (with a touch of Philadelphia)
2 T. chopped fresh parsley

In shallow pan pour dressing over
chicken & refrigerate 30 minutes.

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook bacon in large skillet on
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet – drain bacon
on paper towels. Add potatoes &
onions to skillet – cook 5 minutes,
stirring occasionally then remove
from heat. Crumble bacon & add
to skillet, mix lightly then spoon
into prepared dish. Remove
chicken from marinade; discard
marinade. Place chicken in pan
over potato mixture. Bake
55 minutes to 1 hour until
potatoes are tender & chicken
is done (165 degrees F.) Top
with cheese & parsley.
Serves 6

(recipe: kraftrecipes.com)
————————————

White Bean & Tomato Salad

1 (15 oz) can cannellini beans, drained &
rinsed
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, undrained
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian (flat leaf) parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Stir together all ingredients in medium
bowl. Serves 4 (about 3/4 C. each)

(recipe: readyseteat)
——————————

Cabbage-Apple Slaw

1/2 large head cabbage (or 1 1/2 bags
coleslaw mix)
2 large carrots, grated (omit if using bag mix)
1-2 apples, washed/cored/cut into chunks
1/3 C. golden raisins
1/4 C. craisins (optional)
3/4 C. mayonnaise (not light)
1/4 C. cider vinegar
2-3 T. sugar
3 tsp. celery seed

Wash & chop cabbage (if not using bag mix);
place in large bowl. Add carrots, apples,
raisins, craisins. In separate bowl, mix mayo,
vinegar & sugar until sugar dissolves.*
When dressing is mixed well, add celery seed.
Pour dressing over cabbage mixture & toss to
combine. Chill at least 1 hour.

*If you like the dressing more tart, add vinegar,
one tablespoon at a time; if you like it sweet, add
more sugar.

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

Parmesan-crusted Squash

1 Delicata (or Acorn) squash, about
14 oz, washed/dried
1 T. olive oil
1 clove garlic, crushed
1/4 tsp. kosher salt
black pepper, to taste
1/4 C. fresh grated Parmesan
2 T. finely chopped parsley
1 tsp. finely chopped fresh thyme
1/2 tsp. lemon zest

Preheat oven 425 degrees F.
Line a large baking sheet with
parchment then lightly spray
with nonstick cooking spray.
Slice squash in half length-wise
& scoop out seeds using a spoon.
Slice squash halves into 1/4 inch
thick slices (half circles) & place
in a large bowl. In small bowl
combine Parmesan, parsley,
thyme & lemon zest. Drizzle
olive oil, garlic, salt/pepper over
squash slices & toss well to coat.
Lay coated slices flat on prepared
baking sheets & pour Parm. mixture
over slices. Bake until soft & golden
brown on edges, about 25 minutes.
Serves 2

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

Southwest Black Bean Salad

1 (15.5 oz) can black beans,
drained/rinsed
1 (9 oz) can corn (or frozen &
thawed)
1 medium tomato, chopped
1/3 C. red onion, chopped
1 scallion, chopped
juice of 1 1/2 – 2 limes
1 T. olive oil
2 T. fresh minced cilantro (or
more, to taste)
salt/pepper
1 medium avocado, diced
1 diced jalapeno pepper (seeded),
(Optional)

In large bowl combine beans, corn,
tomato, onion, scallion, cilantro,
salt/pepper. Squeeze lime juice
to taste & stir in olive oil. Mix well &
marinate in fridge 30 minutes. Add
avocado just before serving.
Makes about 6 1/2 C.
(serves 13)

(recipe: skinnytaste.com)
—————————-

Crockpot Pizza Casserole

2 lb. ground turkey or beef
1 T. dried onion (or 1/4 C. fresh
chopped
1 (20 oz) jar spaghetti sauce
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 (8 oz) pkg. wide egg noodles
1 C. shredded Mozzarella cheese
1 C. shredded Cheddar cheese
6-8 slices pepperoni

Prepare egg noodles accordg. to
pkg. directions; drain. Brown
ground meet in large, deep skillet-
cook until no longer pink (drain).
Add spaghetti sauce, garlic &
oregano – mix well. Spray insides
of crockpot with nonstick cooking
spray. Spoon about 2 C. meat
mixture on bottom; spoon about
1 C. noodles on top of meat. Add
a layer of mozzarella & Cheddar
cheeses & repeat layers. Top
with pepperoni slices*. Cover &
cook on High 1 to 1 1/2 hours
until cheese melts. Serves 6-8

*You can also layer the pepperoni
between other ingredients (OR)
just omit if you don’t like it.

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

Spiced Zucchini Bars

2 C. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, beaten
1 C. oil
2 C. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 C. raisins
2 C. grated zucchini
3/4 C. chopped nuts
1 (16 oz) tub cream cheese frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly
roll pan. In large bowl combine
flour, baking soda, salt & cinnamon.
In separate bowl whisk together
eggs, oil, sugar, vanilla & lemon
juice. Gradually add flour mixture
to egg mixture. Fold in remaining
ingredients (except frosting) &
pour into prepared pan. Bake 25-35
minutes until lightly golden. Cool
completely & spread with frosting.
Cut into bars. Makes 3 dozen.

(recipe: gooseberrypatch.com)

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

Our weather has finally cooled down a bit,
rained a tiny bit this morning but it’s sunny
& 75 right now. Supposed to be in the 60’s
for the rest of the week.

I was shocked last night when driving home
from Knit Night – earlier in the day gas prices
were $2.26/9 – by 9 p.m. they were up to
$2.59/9! Not sure exactly why, just glad I
still have a half tank before I need to worry
about it.

Enjoy your day!

Hugs;

Pammie

Monday Morning Musings

The sun IS shining – it’s going to be a High 80’s day and I’m glad – I LOVE this last little bit of Summer weather before the (dreaded) Fall/Winter cold & snow. Today, so far, is open-ended – no particular plans for the day (which is nice). I’m guessing I’ll get the text later today to babysit my little grandson tomorrow, so that makes today all the sweeter. (Don’t get me wrong – I love my grandson & spending time with him BUT…I’m not getting any younger and lifting a 22 lb. baby is quite a feat for me so I don’t do it very much if I can avoid it. I have taken to getting down on the floor to change diapers to prevent the ‘carrying’ – works for me.)

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

Fantastic Cake

1 box dark chocolate fudge
cake mix & ingredients to prepare
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) Heath milk chocolate toffee
bits

Prepare & bake cake as directed on
pkg. for 9 X 13″ pan; cool completely.
Using a drinking straw, poke holes close
together all over top of cake. Slowly
pour condensed milk over top, filling
in the holes. Repeat using caramel
topping. Spread Cool Whip on top &
sprinkle top with toffee bits. Chill
several hours or overnight before
serving.

(recipe: FB)
————————————

Cowboy Cornbread Trifle

1 box cornbread mix (Jiffy), prepared
accordg. to pkg. directions
2 medium jalapeno peppers, seeded/
minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick sliced bacon, cooked/chopped
into bits
1 1/2 C. mayonnaise
1 C. Ranch salad dressing
1 (28 oz) can diced tomatoes, drained
2 (16 oz, ea) cans beans (pinto, kidney
or black – drained/rinsed)
2 (16 oz, ea) cans whole kernel corn,
drained
2 C. shredded Cheddar cheese
1 small bunch green onions, thinly
sliced
salt/pepper, to taste

Cut baked cornbread into 1-inch chunks.
Toss tomatoes, onion, bell pepper, beans,
jalapenos & corn together in large bowl
to make a salsa. In another bowl combine
mayonnaise & ranch dressing – add salt/
pepper, to taste.

Building Trifle:
In large (preferably clear) bowl place
one layer of cornbread bits. Top with a
layer of salsa; shredded cheese, mayo
mixture & diced bacon – repeat layers.
Garnish top with sliced green onions &
any remaining cheese & bacon.
Refrigerate at least 1 hour before
serving. Serves 8-10

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

Bacon Cheese Puffs
(appetizers)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese (sharp Cheddar
works best)
2 medium onions, finely chopped
3 slices bacon, finely chopped
1 C. self-rising flour
1 tsp. French or grainy mustard

Preheat oven 350 degrees F.
Lightly spray a cookie sheet
with nonstick cooking spray.
In large bowl combine egg & milk;
stir in remaining ingredients. Drop
batter by rounded teaspoon onto
prepared sheet & bake until golden
brown, about 20 minutes. Cool
on wire racks.

(recipe: allrecipes.com)
———————————
Cheddar Ranch Pasta Salad
(refrigerate overnight)

1 box pasta shells, cooked/rinsed
in cold water
4 oz. mild Cheddar cheese cubes*
1/3 C. diced red onion
1 packet Ranch salad dressing mix
10 oz. peas (frozen or canned/drained)-
if using frozen, thaw before using
1/2 C. sour cream
1/3 C. mayonnaise

Cook pasta according to pkg. directions,
rinse in cold water. Add all ingredients
to large bowl & chill overnight.

*Poster cuts cubes into quarters
NOTE: if you like more ranch flavor
you can use two dressing mix packets

(recipe: thesouthernladycooks.com)
——————————-
Sweet Macaroni/Ham Salad

2 C. elbow macaroni, cooked
al-dente (accordg. to pkg. directions)
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped green pepper
2 C. cooked, chopped ham

Dressing:
1 to 1 1/2 C. mayonnaise or
Miracle Whip
3 T. sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow mustard
1 tsp. celery seed

Combine all salad ingredients
in large bowl & toss to  mix.
Combine dressing ingredients
& pour over salad, mix well.
Refrigerate 3-4 hours before
serving. Serves 8-10

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

Crockpot Chicken & Zucchini

3 lb. boneless, skinless chicken
breasts
2 T. garlic, minced
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
24 oz. spaghetti sauce (1 jar)
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella)

cooked pasta of your choice
to serve 8

Spray insides of crockpot with
nonstick spray. In large bowl mix
all spices, spaghetti sauce, onions,
garlic & sliced zucchini. Place
chicken breasts in crockpot & pour
vegetables over top. Spread
chopped green onions over top.
Cover & cook on Low 6-8 hours or
High 5 hours. Once cooked, cover
mixture with cheese of your
choice & let it stand until cheese
melts.
Serve with cooked pasta, if desired,
or just ‘as is’. Serves 8

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

Pumpkin Spice Cream Cheese
Muffins

1 egg
1/4 C. brown sugar
1/3 C. unsweetened apple sauce
1 C. pumpkin puree (not pie filling)
1 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 T. pumpkin spice

Cream Cheese Topping:
4 oz. cream cheese, softened
1 T. sugar
1 egg white
1/2 T. milk
1 tsp. vanilla

Preheat oven 375 degrees F.
Spray 12 muffin cups with nonstick
spray (or use paper liners)
In small bowl beat cream cheese, 1 T.
gran. sugar, egg white, milk & vanilla
2 minutes. In another bowl beat egg
& brown sugar. Add pumpkin puree &
apple sauce – mix well then stir in flour,
baking soda, baking powder & pumpkin
spice – pour mixture into 12 muffin cups.
Top each with 1 T. cream cheese mixture.
Use a toothpick to swirl cream cheese
into muffin batter. Bake 18-20 minutes.
Makes 12 muffins

(recipe: drizzlemeskinny.com)

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

Have been working on the new mint
green baby afghan; originally I wrote
that it didn’t have a name BUT…after
working up about 2 inches of the pattern
it sunk in: I’ve done this before! This is
actually the Plume Pattern that I’ve
made two other afghans in. It’s a pretty
pattern and not too difficult; I was
hoping for something NEW that I’d
never knit before but…found this on
a slip of paper I’d written out and just
kept going. Oh well – it will work! Almost
done with the white & striped blanket
(will show a photo soon); this is another
charity knit and I’m happy it turned out
nicely. This one was done using up some
pretty tiny/fuzzy yarns I was given years
ago (kind of hated to use them because they’re

now discontinued & I haven’t been able to
locate something similar). Oh well –
it was given to me to USE, so that’s what I’m
doing!

Managed to visit a few garage sales over
the weekend and score a few deals: one
sale had lots of women’s tops in my size
(think I bought 6). Yesterday I stopped at
the local Farmer’s Market where they
were holding their annual Community
Garage Sale; bought 5 nice, ripe tomatoes,
one huge green pepper and got 2 FREE
paperback books! (total spent: $4.50 for
the veggies!).  They had tons of various
items for sale but nothing interested me –
oh well, it’s all about the ADVENTURE,
right?

Hope you’re having a GREAT day!

Hugs;

Pammie

Happy Fall, Y’all!

Not that Fall is my favorite season, but it IS nice to see all the leaves change colors – I’ll give you that. Also love apples – apple anything! Just made a small apple crisp the other day because a friend gave me a small bag of apples (the crisp is almost gone!). I know lots of people live for the changing of the seasons especially for the ‘pumpkin-everything’ – pies, cookies, cakes, brownies, etc, not counting all the various coffee drinks!

I still have a few more Summer recipes to share so I’ll try to place them in this post before we get colder weather and all the summer recipes are put away until next year.

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

Cookies ‘n Cream Brownies

1 box brownie mix plus
ingredients to prepare (as listed
on box)
16 Oreo cookies
4 Hershey “Cookies ‘n Creme candy
bars
melted chocolate, for drizzling
(optional)

Preheat oven 350 degrees F.
Line a 8 X 8″square baking pan
with parchment paper. Prepare
brownie batter per box instructions.
Pour batter into prepared pan then
lay down Oreo cookies on top in
an even layer, pressing cookies down
so the batter covers them almost
completely. Bake 35 minutes until a
toothpick inserted into center comes
out mostly clean. Let cool completely
in pan. Place unwrapped candy bars
in medium microwave-safe bowl.
Microwave on 50 per cent power
until they are melted – pour over
the brownies & smooth into even
layer using a spatula. Refrigerate
10 minutes then drizzle top with
melted chocolate, if using. Cut
into squares. Serves 16

(recipe: delish.com)
———————————–

3-Ingredient Zucchini Parmesan

1 C. sliced zucchini
1 T. shredded Parmesan cheese
10 squirts ‘butter spray’ (nonstick
butter-flavored cooking spray)

Line a cookie sheet with foil;
spray with nonstick cooking
spray. Place zucchini slices on
pan then spritz with butter spray.
Sprinkle Parmesan cheese on top
& place under broiler for a few
minutes until cheese starts to
brown.
Makes 1 serving

(recipe: 77recipes.com)
—————————–

Salmon w/Zucchini & Spaghetti

1/2 lb. uncooked thin spaghetti
4 T. olive oil, divided
1 lb. salmon, skinned/cut into
2″ cubes
1 pint small cherry or grape tomatoes
1/4 lb. onion, cut into thin strips
1/4 lb. sweet banana peppers, cut into
thin strips*
pinch red pepper flakes
1 T. garlic, minced
1/4 C. white wine
1 lb. zucchini, cut into thin strips
1 tsp. kosher salt
1/2 tsp. grated black pepper
1/4 C. fresh Italian flat-leaf
parsley, chopped
1/2 C. heavy cream
1/2 C. freshly grated Romano cheese
1/2 C. fresh Italian basil, chopped

Cook spaghetti accordg. to pkg.
directions – a little less than al dente.
Remove to a bowl, leaving pasta
water in pot. In large skillet add half
of oil & heat to medium-high. Add
salmon cubes (not touching each
other) & cook a few minutes on
each side to brown & cook almost
through – remove to a bowl. Add
tomatoes to skillet & cook until just
starting to pop, 2-3 minutes – remove
to same bowl as fish. Add remaining
oil & onions – saute 2 minutes,
scraping up any browned bits from
bottom of pan. Add banana peppers &
cook 2-3 minutes to soften. Add pepper
flakes & garlic, cook 1 minute then add
wine – cook to evaporate, about 2 minutes.
Add zucchini & cook, stirring 2 minutes.
Add salt/pepper, parsley & cream – stir.
Add about 1 C. pasta water & stir. Add
Romano & basil – stir then add cooked
pasta. Stir then add cooked tomatoes &
salmon – gently toss to combine; remove
from heat.
To serve: top with additional fresh basil &
Romano cheese. Serves 4-6

NOTE: try to cut veggies into thin strips
similar in size to spaghetti.

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

Stuffed Eggplant Parmesan

1 1/2 C. marinara, divided
2 medium eggplants, halved
1 T. olive oil
1 onion, chopped
1 tsp. dried oregano
kosher salt
ground black pepper
2 cloves garlic, minced
1 C. chopped tomatoes
1 egg, lightly beaten
2 1/2 C. shredded mozzarella,
divided
1 C. freshly grated Parmesan cheese
1/4 C. Italian bread crumbs
1/4 C. basil, chopped fine

Preheat oven 350 degrees F.
Spread about 1 C. marinara
sauce in bottom of medium
baking dish. Using a spoon,
hollow out the insides of the
eggplants leaving about a 1/2″
border around skin to create
a boat. Roughly chop the
scooped out eggplant. Place
‘boats’ in prepared dish
(scooped sides up). In large
skillet over medium heat
place olive oil; heat oil then
add onion & cook about
5 minutes until softened.
Stir in chopped eggplant &
season with oregano, salt/
pepper. Cook, stirring often,
until eggplant is golden &
tender, about 3 minutes. Stir
in garlic & cook until fragrant,
about 30 seconds – transfer
mixture to a large bowl. Add
chopped tomatoes, egg, 1 1/2
C. mozzarella & 1/2 C. marinara;
mix just until combined. Scoop
mixture into eggplant ‘boats’ &
top with more mozzarella,
Parmesan & bread crumbs.
Bake about 50 minutes until
boats are tender & cheese has
melted. Garnish with chopped
basil & serve. Serves 4

(recipe: delish.com)
——————————–
Zucchini Tots
(appetizer)

1 packed Cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 C. grated sharp Cheddar
cheese
1/3 C. seasoned breadcrumbs
1/4 tsp. kosher salt
1/4 tsp. black pepper, to taste

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Grate zucchini into a
clean dish towel until you have 1
packed cup. Wring all excess water
out of zucchini; there will be a LOT
of water. In medium bowl combine
all ingredients & season with
salt/pepper, to taste. Spoon 1 T.
mixture into your hand & roll into
small ovals – place on prepared
sheet & bake 16-18 minutes,
turning halfway through cooking
time until golden. Makes 16 tots.
Serves 3

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

Layered Apple/Pork Chop Bake

4-6 boneless pork chops
2-3 apples, peeled/sliced
1/4 C. (1/2 stick) unsalted butter
1/4 to 1/3 C. brown sugar
1 tsp. cinnamon, divided
1/2 tsp. nutmeg, divided
1/2 T. cornstarch (optional)
kosher salt/black pepper, to taste

Preheat oven 350 degrees F.
Place sliced apples in bottom of a
large baking dish & sprinkle with
1/2 tsp. cinnamon & 1/4 tsp.
nutmeg. Place chops on top of
apple slices & season generously
with salt/pepper. In medium saucepan
over medium-high heat, combine
butter & brown sugar, whisking until
melted & incorporated. Stir in
remaining cinnamon & nutmeg. Whisk
in cornstarch (if using) – makes for a
thicker glaze. Pour mixture over chops
& apple slices in pan then bake
35-40 minutes until chops are cooked
through. serves 4-6

(recipe: 12tomatoes.com)
———————————-

Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a combination
of chopped & whole)

vanilla ice cream – for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in crockpot & mold
it to fir the shape of the crock. Stir
remaining ingredients together (except nuts),
until well mixed. Stir in nuts (you can reserve
some for sprinkling on top). Pour
filling into pie crust. Gently place reserved
nuts on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serve warm with
vanilla ice cream (if desired).  Serves 6

(recipe: spicysouthernkitchen.com)

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

Our weather is gorgeous today: sunny &
86 degrees F. I read that this Fall is going to
be un-seasonably warm for much longer
than usual – interesting…

I started a new baby afghan today – mint
green (sport weight yarn) in another knit
lace pattern. Not exactly sure where I
found this pattern; apparently I just copied
down the pattern without including the
site/place I found it – no name, either, but
it’s a rather easy pattern and works up
nicely. (Yes, I’m back to my old ‘several
projects on the needles’ at once.) Currently
there’s the 3/4ths finished knit baby afghan
in white & stripes of pink, green, blue & yellow;
a 3/4ths done scarf for the homeless, the new
mint green afghan and am also working on
making more baby headbands for Detroit
Vets baby shower NEXT year. (The lady in
charge said they were a big hit – this year
I only made 8 so I’m attempting to get more
done for next year.) Oh…and baby hats
whenever I feel ‘inspired’ to make them. I
have a ‘go’ bag which has the supplies to
make hats – I usually take that with me if
I’m going to an appointment or know I’m
going to sit for long periods of time; also
have the same thing in my car – I don’t
like wasting time just sitting; would much
rather be doing something constructive –
know what I mean?

Hope you are enjoying your FIRST DAY OF FALL

Hugs;

Pammie