Happy Saturday!

Well, Fall is now here – it’s in the high 40’s & mid-50’s this coming weekend/week. Leaves are falling off the trees in droves and it was on the weather forecast last night for a frost – yep, cold times are coming soon.

Today is a ‘free’ day for me – that means I don’t have anything specific I have to do. That also means I usually FIND things to do, like run the dishwasher, mop floors, catch up a few rows (at least) on each knit project. Speaking of that, I’m about 4 inches from finishing the ‘pinks’ baby blanket (will post photo when I’m done), mid-way on a chocolate brown (homeless) scarf and started another baby blanket yesterday in pale shades of rose, white, chocolate ice cream brown (looks pretty, doesn’t sound so good when I describe it). Also decided to try a recipe I’ve wanted to try for years: Blackbean Quinoa Salad. The recipe is my friend, Laura’s – she used to make it regularly for our Knit/Crochet Movie Night. I really like it – it’s kind of addicting – makes you want more. (The one problem with quinoa – it fills you up quickly – if you drink lots of water with it you feel like you’ve just eaten an elephant!). Great STUFF! We’re having that with broiled salmon; my husband makes a grumpy face whenever I mention trying quinoa, so he’ll be having a baked potato (he doesn’t like to, as he calls it, “experiment” with his food.)

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Black Bean/Quinoa Salad

1 C. (dry) Quinoa
1 can black beans, rinsed/drained
1 can whole kernel corn
1 green pepper, diced
1 small onion, diced

Dressing:
Equal parts:
olive oil
lemon juice
yellow mustard
salt & pepper

Start out with a few Tablespoons
of each & increase to 1/4 C. of each,
depending on how dry you like it

Cook quinoa in 2 C. water accordg.
to pkg. directions. Drain (or make sure
water has cooked out). Place in bowl
with remaining ingredients; pour
dressing over top & mix well.

Tastes best if refrigerated several hours.

(recipe: my friend Laura)


Pumpkin Pecan Baked Oatmeal

3 C. old-fashioned oats
2 tsp. baking powder
1 T. pumpkin pie spice
1 tsp. salt
1 C. firmly packed light brown sugar
1/2 C. milk
1 C. canned pumpkin
1 tsp. vanilla
2 eggs
1 C. chopped pecans

Preheat oven 350 degrees F.
Lightly spray a 8 X 8″ baking pan
with nonstick cooking spray. In
large bowl combine oats, baking
powder, pie spice & salt. In another
bowl combine brown sugar, milk,
pumpkin, vanilla & eggs – mix well.
Stir wet mixture into dry just enough
to get it moistened. Fold in pecans,
reserving 1 T. for top. Pour mixture
into prepared pan & sprinkle top
with reserved pecans. Bake 35-40
minutes until golden brown & set.
Serves 4-6

(recipe: southernbite.com)
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Beer Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/4 C. Ranch salad dressing
1/4 C. beer
1 C. shredded Cheddar cheese
2 green onions, chopped

Beat cream cheese, dressing & beer
in medium bowl using elec. mixer
until blended. Stir in cheese & onions;
refrigerate several hours or until
chilled. Makes 15 servings (2 T. each)

(recipe: kraftrecipes)
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Chicken/Zucchini/Tomato Bake

3 C. crusty rustic bread, cubed
1/4 C. olive oil
1/2 tsp. kosher salt
few grinds black pepper
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts cut into 2″ pieces
3 medium zucchini, cut into 2″ cubes,
about 2 1/2 lb.
1 (10 oz) pkg. cherry or grape tomatoes
1 C. jarred piquante peppers, drained-
mild or hot
2 T. fresh garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. kosher salt
few grinds black pepper
1/2 C. grated Parmesan cheese
2 T. fresh basil, coarsely chopped-
do not chop ahead

Preheat oven 425 degrees F.
Place fresh bread cubes in a food
processor & pulse until bread is reduced
to a large crumb (it’s ok if there are a
few large pieces – don’t get the crumbs
too smal). Toss crumbs in a bowl with
1/4 C. olive oil, salt & pepper – lay out
on a sheet tray & bake about 20
minutes, flipping once during baking &
remove when pieces are slightly golden &
crispy. In large skillet heat 1 T. oil over high
heat; once oil is shimmering & starting to
smoke, add chicken pieces & sear on both
sides, about 3 minutes, total. (they will
still be raw in center). Place chicken in a
large bowl with zucchini, tomatoes, peppers,
garlic, basil, oregano, salt/pepper & Parm.
cheese – toss to combine. Pour mixture into
a 9 X 9″ casserole dish & bake, uncovered,
20 minutes. Remove pan, chop basil & top
casserole along with toasted bread crumbs.
Bake just until zucchini is cooked through,
about 5 more minutes. If zucchini still
needs more time, consider covering with
foil so bread crumbs don’t get too dark.
Serves 6-8

NOTE: Zucchini & tomatoes will give up
liquid while baking. To serve, use a slotted
spoon & avoid serving the liquid.

(recipe: afamilyfeast.com)
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Cheesy Crockpot Ziti

2 (24 oz, ea) jars Ragu Six Cheese sauce
(or any sauce you like)
2 (8 oz, ea) cans tomato sauce
15 oz. ricotta cheese
1 (8 oz) container Greek Yogurt cream
cheese
Italian seasoning
1 (1 lb) box uncooked ziti (pasta)
shredded Parmesan cheese

Spray insides of crockpot with
nonstick cooking spray; turn heat
to High. In bowl mix Greek yogurt
cream cheese, ricotta cheese &
about 2 T. Italian seasoning (it will
be a bit lumpy). Spread 2 C. Ragu
sauce on bottom of crockpot then
place 1/3 of uncooked ziti on top.
Drizzle about 1/2 jar tomato sauce
on top of ziti. Dollop 1/3 of cheese
mixture over ziti & lightly spread.
Cover that layer with shredded
Parm. cheese – repeat this 2 more
times: layering pasta/sauce/cheese.
Cover & cook on High 2 1/2 – 3 hours
until pasta is done. Serves 8-10

(recipe: thesouthernladycooks.com)
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Roasted Acorn Squash Soup
(with Bacon & Pumpkin Seeds)

3 acorn squash
2 T. olive oil, divided
salt, to taste
pepper, to taste
6 cloves garlic, peeled & left whole
3 sliced thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

(Optional garnishes)
Parmesan cheese, shredded
roasted pumpkin seeds
fresh chopped parsley

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Slice each squash
length-wise end-to-end; scrape
seeds from each half, discard seeds.
Drizzle 1 T. oil over insides of squash
halves & season with salt/pepper.
Place each half, cut sides down, on
sheet. Wrap garlic in foil & place on
sheet with squash. Roast squash/garlic
1 hour until softened & beginning to
collapse (squash). Remove from oven &
allow to cool. When cool enough to handle,
scrape flesh from squash & place flesh in
large bowl with garlic cloves. Place a Dutch
oven or soup pot over medium-high heat &
add diced bacon – saute until crispy, about
5 minutes; remove from pan & place on
paper towels to drain. Spoon out extra fat,
leaving about 1 T. in pot. Return to heat; add
onion & cook 3 minutes until translucent. Add
broth, a little at a time, scraping up any brown
bits on bottom of pot. Add squash, garlic, ginger,
sage, cayenne & allspice – bring to boil then
simmer 5 minutes. Place soup in a blender, in
batches (or use an immersion blender) – be
careful of hot soup – it can blow the lid off a
blender if filled too full. Stir in cream, Wors.
sauce & vinegar- bring back to a simmer. Add
salt/pepper to taste & serve with your choice
of toppings. Makes 12 servings

(recipe: everydaydishes.com)
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Cinnamon Apple Crisp

Filling:
6 medium apples (Honey Crisp or Gala),
peeled/sliced 1/4 inch thick
1 small (1.5 oz) box raisins
3/4 tsp. cinnamon
1 tsp. fresh lemon juice
1 T. cornstarch
1/4 C. honey

Topping:
1 C. quick oats
3 T. brown sugar ( not packed)
1 tsp. cinnamon
2 1/2 T. butter, melted

Heat oven 350 degrees F.
In large bowl combine apples, raisins,
cinnamon, honey & lemon juice – sprinkle
with cornstarch & toss until fruit is coated.
Place in ungreased baking dish – cover with
foil & bake 15 minutes. Remove from oven.
Mix topping ingredients & sprinkle over
fruit. Bake 1 hour until topping is golden
brown & fruit is tender. Serves 8

(recipe: www.skinnytaste.com)

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Tomorrow I have Sunday School snack duty;
after church my SS class is going to have a
class dinner. Our teacher asked me to just
bring ‘something light’ as they are going to
have dinner & desserts later.  Yeah, right –
‘something light’? Not everyone in our
class goes to the dinner (my husband doesn’t
like to hang around after, so we don’t go plus
church gets out around 12, dinner around
12:15 – around 2 p.m. & I have to be back
for choir practice at 4:45 (about 20 minute
drive from our house to church). Choir
practice then evening church means I get
home around 7:20 p.m. – makes for a VERY
long day (easier to just skip the dinner). Anyway –
I digress – ended up buying a lemon Bundt cake,
a Red Velvet cake roll and some powdered
sugar doughnut holes – LIGHT? Guess not BUT
my thinking was: if you only had a small slice
of cake or a few doughnut holes, it wouldn’t be
THAT bad, right? Oh well – whatever is left
over will definitely be eaten at my house, so
no worries!

Hope you’re having a good day!

Hugs;

Pammie

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Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

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)
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Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

(recipe: bakeatmidnite.com)
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Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

(recipe: foodnetwork.com)
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Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
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Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
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“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

(recipe: tasteofhome.com)
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German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

(recipe: geniuskitchen.com)
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Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

(recipe: thefoodcafe.com)
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Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

The Day After! (also called “I survived!”)

Last night was the ‘big event’ for the Detroit Veterans Hospital’s Baby shower donations and the ladies (once again) knocked my socks off! We had a grand total of 133 items! The breakdown: 17 blankets, 47 baby hats, 18 toddler headbands, 24 bibs, 1 sweater & pants, 2 sweater/hat/mittens sets, 2 baby sacks, 19 pr. booties and one (very adorable) knit zebra!  Each year things ‘shake out’ differently – for the most part, we usually have a LOT of blankets and then other items; not this year! I’ve decided I’m going to just stick to headbands & blankets. Here are a few of the photos:

One of our ladies is an expert knitter & she loves to create these hats & booties – there’s a pumpkin set, an eggplant set, a strawberry set & 2 (pink & blue sets) with pea pods attached to the hats. She was having fun this year doing the red/white/blue Star hats.

                Another lady sewed baby bibs using flannel & terry cloth! There’s 14 of them!

                                        my headbands

The VERY adorable zebra is upper left corner (I tried my best to photo him but he’s FLOPPY. She’s another expert knitter & created the sweater sets all ‘out of her head’! WOW!

                    Three of my blankets (not very good lighting)

(There’s a total of 15 photos, so I only included some) I was so proud of all my ladies – there were even a few donated items from OTHER knitters who knew of our project but aren’t in the group!

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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. zucchini, grated
3/4 C. chopped nuts
1 (16 oz) container cream cheese
frosting

Preheat oven 325 degrees F.
Grease & flour a 15 X 10″ jelly roll
pan. In bowl combine flour, baking
soda, salt & cinnamon. In another
bowl whisk 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 then
spread with frosting. Cut into bars.
Makes 3 dozen bars

(recipe: gooseberrypatch.typepad.com)
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Honey Soy Chicken Breasts
(a few hours marinade or overnight)

1/4 C. honey
1/3 c. light soy sauce
1/2 tsp. fresh ground black pepper
4 cloves minced garlic
1 T. finely grated fresh ginger root
4 large chicken breasts, skinless
but not boneless

Stir together all ingredients (EXCEPT
chicken) & pour into a large ziplock
bag. Add chicken & marinate in fridge
a few hours or over night.

Preheat oven 375 degrees F.
Place marinated chicken on a foil-
lined cookie sheet & bake, uncovered,
about 45 minutes until chicken is
fully cooked (using a meat thermometer,
internal temp. of chicken should be 170
& 180 degrees F.). DO NOT throw away
the marinade. While chicken is cooking,
simmer it in a saucepan over low heat
& brush on chicken about every 10
minutes as it cooks. Serves 4

(recipe: rockrecipes.com)
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Grandma’s Sunday Roast

3 C. beef broth
2-3 lb. beef chuck roast, trimmed of
excess fat
1 tsp. Kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. crushed rosemary
1/2 tsp. smoked paprika
2 lb. red or yellow potatoes, cut
into large chunks
1 lb. fresh green beans, trimmed
1 lb. baby carrots
2 T. Worcestershire sauce
2 T. cornstarch + 2 T. cold water

Press all seasonings (salt/onion powder/
garlic powder/rosemary/paprika) onto all
sides of roast. Pour beef broth into crockpot;
add roast. (You can brown the roast before-
hand – brown each side in 1 T. heated oil
in a skillet for 3 minutes per side).
Cover & cook on Low 4 hours.
Remove lid & add veggies; drizzle with
Worc. sauce – cover & cook 4 hours more
on Low.
Remove lid; scoop meat & veggies onto
large platter & loosely tent with foil.
In small bowl stir cornstarch & cold water
until smooth – stir mixture into juices in
crockpot. Turn heat to High & let thicken;
stirring. (You can also thicken the gravy on
the stove in a pot if you desire).
Serve roast with veggies & gravy.
Serves 6-8

(recipe: 365daysofcrockpot.com)
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Bacon Ranch Pasta Salad

1 (12 oz) box tri-colored rotini (or any
color)
1 (3.8 oz) can sliced black olives
1 (5.75 oz) can sliced green olives
6 oz. fresh broccoli, chopped
6 oz. fresh cauliflower, chopped
1/4 C. sunflower seeds
1/4 C. (Hormel) real bacon pieces
1 pkt. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. sour cream
1 C. milk

In medium bowl mix Ranch dressing mix,
sour cream, mayonnaise, milk – whisk
together; cover & let thicken 30 minutes.
Cook pasta; drain & rinse in cold water –
pour into a large bowl. Add olives, broccoli,
cauliflower, sunflower seeds & bacon to
noodles – pour ranch dressing over & toss
to fully coat. Chill 1 hour for flavors to
blend then sprinkle more bacon pieces
on top before serving. Serves 12

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

Last Minute Green Beans

1 (14.5 oz) can diced tomatoes, undrained
2 (14.5 oz, ea) cans green beans, drained
1 onion, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place drained green beans in medium
saucepot; add onion, tomatoes with
juice, salt/pepper -stir. Bring to slight
boil over medium-high heat. Reduce
heat to Low. Cover & simmer 10-15
minutes.

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

Bacon/Cucumber/Tomato Salad

6 slices bacon
3 C. large cut chopped cucumber
3 C. large cut chopped tomatoes
1 tsp. kosher salt
1/3 C. mayonnaise
1/8 tsp. fresh ground black pepper
1/2 tsp. Creole or Cajun seasoning
1/2 tsp. garlic powder

Cook bacon until crisp; drain on
paper towels – chop when cool
enough to handle, reserve a pinch
for garnish.
Toss cucumber & tomatoes together –
season with salt. Mix together
mayonnaise & seasonings; add to
tomatoes & gently toss. Add remaining
bacon to salad – gently toss, taste &
adjust seasonings. Transfer to a serving
bowl & garnish with a sprinkle of
Creole or Cajun seasoning & reserved
bacon. Serve immediately or refrigerate
1 hour to chill. Serves about 4

NOTE:
Old Fashioned Cracker Salad:

Prepare salad as above omitting
cucumber & adding 1/2 C. chopped
Vidalia onion or 2 large green onions,
sliced. Double mayonnaise amount –
stir in 1 sleeve saltine crackers, coarsely
broken. Mix well, adding additional
mayonnaise if needed to moisten.
Serve immediately or (if refrigerating)
wait to add crackers until just before
serving. Also good with one boiled/
chopped egg added.

(recipe: deepsouthdish.com)
———————————-
Grilled Steak/Potato & Mushroom Kabobs

1 lb. steak cut into 1″ chunks
8 oz. fresh mushrooms
1 lb. small potatoes
1/4 C. olive oil
1/4 C. balsamic vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

In a rimmed baking pan add steak chunks &
mushrooms. In a medium bowl whisk oil,
vinegar, garlic, salt/pepper, rosemary &
oregano -pour over steak & mushrooms
in pan. Cover & refrigerate at least 2 hours
=
Meanwhile, boil potatoes in large pot of
salted water until just tender, about 8-10
minutes – drain & cool slightly. Thread
marinated steak chunks, mushrooms &
potatoes, alternating, onto skewers.
Heat grill to medium-high heat. Grill kabobs
10-12 minutes, turning once, until meat is
cooked to desired doneness. Re-season with
salt/pepper & serve immediately.
Serves 6

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

Easy Copycat Thin Mint Cookies

1 C. chocolate (dark, semi-sweet or coating/
confectionery wafers)
3/4 tsp. mint extract
15-18 Ritz crackers

Place a layer of waxed paper on a cookie
sheet.
Melt chocolate of your choice (in micro-
wave or in a saucepan). Add mint extract
to melted chocolate (this might cause
the chocolate to thicken up a bit, depending
on what type of chocolate you use). Dip
crackers in chocolate (poster says she drops
the cracker into the chocolate & flip it around
using a fork – remove carefully using two forks –
Let excess chocolate drip off & place on
prepared waxed paper. Cool & store cookies
in fridge. These cookies are best eaten straight
from the fridge. Makes 15-18 cookies

(recipe: craftcookingmama.com)

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

Our weather has been pretty nice – not too hot;
today it’s hovering around 72 degrees F. & sunny.
Looks like we’ll be having highs from 78 to 82 for
the rest of the week – I LIKE that!

Not much else new; working on another baby blanket
(I know . . . . what ELSE do I knit, right?).

I’m not sure if the ‘other’ grandma is back from their
cabin but (so far) I haven’t been asked to babysit this
week – I’m GOOD with that; can always use the break!
I’ve already texted that the only days I’m free next week
are Wednesday (If needed, otherwise it’s my Library Knit
group 10-12 & my special needs group 6:15-9) and Friday!
We’ll see what shakes out . . .

Have a GREAT day!

Hugs;

Pammie

Beautiful Summer Day!

Today is one of those PERFECT Summer days – 76 degrees F., slight breeze – NO humidity! (we’ve had plenty of really HUMID days here lately). SO nice to just enjoy a great-weather day!  Got some errands done: finished folding/mailing the next issue of my special needs group’s newsletter, ran to the bank, drug store & grocery store – dinner will be a really big meatloaf & baked potatoes (my husband’s favorite food).

Spent some time yesterday organizing the beginning donations for the Detroit Veteran’s Hospital’s Baby Shower coming up in September; the lady who heads the Women Vets department will be joining my group Sept. 11th to pick up all the items. I was pleasantly surprised Tuesday evening when two ladies who have been members of my group for a good many years mentioned that THEY were both knitting items for this event! (In all the years past, they never have – I was SO happy! They are both expert knitters so I can’t wait to see their wares – one is making a sweater & the other is knitting bibs!). Also spent a little time selecting the baby blankets I’ll donate to Crisis Pregnancy Mobile Unit – I do that once a year. The lady in charge of that project works & lives at least an hour away so we both meet half-way in a church parking lot to give the blankets. Right now I’m ONLY working on finishing ONE blue/white/mint green baby blanket – seems strange – ONLY ONE PROJECT but I really want to finish this soon – there are two baby showers coming in the next 3 weeks; I have a cream-colored blanket for a couple from our church who will be adopting an infant sometime close to Christmas (but the church shower is in 1 week). I’ve found a really nice pattern for the ‘next’ baby blanket project but haven’t started it yet – this one will probably be best done in a solid color yarn to be able to appreciate the pattern (it’s 11-rows, so we’ll see . . . I usually only do 4-6 row patterns – easier to memorize).

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

Apple Slab Pie

1 box refrigerated pie crusts, softened
as directed on box
1 C. sugar
3 T. flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 T. lemon juice
9 C. thinly sliced/peeled apples
(9 medium apples)
1 C. powdered sugar
2 T. milk

Preheat oven 450 degrees F.
Remove crusts from pouches; unroll &
stack crusts one on top of the other on a
lightly floured surface. Roll to 17″ X 12″
rectangle. Press crust into a 15″ X 10 X 1″
pan, pressing into corners. Fold extra pastry
crust under, even with edges of pan – crimp
edges. In a large bowl mix sugar, flour,
cinnamon, nutmeg, salt & lemon juice –
stir in apples to coat – spoon mixture into
crust-lined pan. Bake 33-38 minutes or
until crust is golden brown & filling is
bubbling. Cool on a rack 45 minutes.

In a bowl mix powdered sugar & milk until
well blended – drizzle over top of pie. Allow
glaze to set before serving, about 30 minutes.

(recipe: tastyrecipes – Facebook)
———————————

Crockpot Root Beer Baked Beans

2 (28 oz, ea) cans pork & beans
1 small white onion, diced
2 T. mustard
2 T. molasses
1 C. root beer
1/2 C. barbecue sauce
8 slices bacon, sliced/cooked/drained

Place all ingredients except bacon in crockpot –
stir. Sprinkle bacon over top of beans. Cover &
cook on Low 5 hours without opening the lid
during cooking time.
Stir & serve. Serves 10

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

Grilled Chicken/Zucchini Wraps

4 boneless, skinless chicken breasts
4-6 zucchini, sliced lengthwise into 1/4″
thick slices
olive oil
salt/pepper, to taste
1/2 C. Ranch salad dressing, divided
8 (10 inch) whole-grain flour tortillas
8 lettuce leaves

garnish: shredded Cheddar cheese

Brush chicken & zucchini with olive oil;
sprinkle with salt/pepper & grill over
medium-high heat 5 minutes. Turn
chicken over & add zucchini to grill.
Grill 5 minutes longer until chicken
juices run clear & zucchini is tender.
Slice chicken into strips & set aside.

For each wrap:
Spread 1 T. salad dressing on a tortilla;
top with a lettuce leaf, 1/2 C. chicken
& 3-4 slices zucchini; sprinkle with
cheese & roll up – secure with toothpicks
if needed. Makes 8 wraps

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

Taco Tomatoes

4 tomatoes
1 T. olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning mix
kosher salt
ground black pepper
2/3 C. shredded Mexican cheese
1/2 C. shredded lettuce
1/2 C. sour cream

In medium skillet over medium heat,
heat oil. Add onion & cook about 5
minutes until tender; add ground beef &
taco seasoning, breaking up meat with
a spoon. Season with salt/pepper & cook
until beef is no longer pink, about 6
minutes; drain fat. Place tomatoes stem-
sides down – cut into 6 wedges – DO NOT
cut all the way through (you will be stuffing
them) – carefully spread open the wedges.
Divide taco meat evenly among tomatoes;
top with cheese, lettuce & sour cream –
serve. Serves 4

(recipe: delish.cooking)
—————————

Mexican Pizza for One

1/2 lb. ground beef (or turkey)
2-3 T. taco seasoning
1/4 – 1/2 C. refried beans
1/4 – 1/2 C. salsa
1/4 – 1/2 C. shredded Taco-blend
cheese
2 (10 inch) flour tortillas

Your choice of toppings:
chopped tomatoes, sliced green
onions, sliced olives, etc.

Preheat oven 350 degrees F.
Line a flat rimmed baking sheet
with foil – lightly spray with nonstick
cooking spray. Brown meat in a skillet
until no longer pink; drain. Add taco
seasoning & combine well. Lay one
tortilla on baking sheet – spread top
with beans, then meat; cover with
another tortilla. Bake 10  minutes.
Remove from oven & spread top of
tortilla with salsa, then cheese & any
other desired toppings. Bake an
additional 5-10 minutes until cheese
is fully melted.

(recipe: yummly.com)
—————————

Chili Cornbread Salad

1 (8.5 oz) pkg. cornbread/muffin mix
(like Jiffy)
1 (4 oz) can chopped green chilies,
undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. (8 oz) sour cream
1 envelope ranch salad dressing mix
(dry)
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 oz, ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 8″ X 8″ baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan. Bake 20-25 minutes until a toothpick
inserted in center comes out clean. Cool.

In small bowl combine mayo, sour cream &
dressing mix. Crumble half the cooled corn-
bread into a 9″ X 13″ baking dish. Layer with
half of beans, mayo. mixture, corn, tomatoes,
green pepper, onions, bacon & cheese – repeat
layers (dish will be VERY full). Cover & refrigerate
2 hours. Makes 15 servings

NOTE: You can save time by using a prepared
cornbread. You can also add diced jalapeno
pepper, if desired.

(recipe: tasteofhome.com)
—————————————
Crisp Cucumber Salsa

2 C. finely chopped cucumber,
peeled/seeded
1/2 C. finely chopped/seeded tomato
1/4 C. chopped red onion
2 T. minced fresh parsley
1 jalapeno pepper, seeded/chopped
4 1/2 tsp. minced fresh cilantro
1 clove garlic, minced
1/4 C. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt

baked tortilla chips – “SCOOPS”

In small bowl combine first 7
ingredients. In another bowl combine
sour cram, lemon & lime juices, cumin
& seasoned salt – pour over cucumber
mixture & toss gently to coat. Serve
immediately with chips. Makes 2 1/2 C.

(recipe: tasteofhome.com)

————-

Banana Split Fluff Salad

1 (3.4 oz) box instant banana pudding mix
1 (20 oz) can crushed pineapple (do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. mini marshmallows
1/2 C. finely chopped walnuts plus 2 T.
for garnish
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,
halved

Stir together pudding mix & pineapple
until dissolved & thickened. Fold in
Cool Whip; gently stir in marshmallows,
nuts, choc. chips, bananas & cherries.
Refrigerate at least 1 hour before
serving. Makes about 8 C. salad

(recipe: Mike Suddaby-Facebook)


Hope you are all in good health and getting
ready to enjoy the holiday weekend. We
don’t have any special plans for the weekend;
I have to babysit tomorrow – am REALLY hoping
the hours get shortened (for now, I’m supposed
to start at 6:30 A.M.! Ugh! and usually get off
around 4:30 – 6 p.m. LOoooooong DAY!). I did
hear that the other grandparents ‘should’ be
returning from up North next week – YAY!
(They are staying at their cabin because they’re
having the carpets removed & wood flooring
put down plus having their house power washed –
guess there were some complications in the
flooring installation -sure hope it goes smoothly
so I can get back to my ‘old’ schedule of ONE
day a week sitting and for “NORMAL” amounts
of time, say 5-6 hours not 10+  . . . we’ll see.

Hugs;

Pammie

and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

and . . . it’s PICNIC day! YAY!

Today is my Sunday School Class picnic – (I’ll admit – I ‘caved’) I’m bringing Gordon Food Service Red Skin Potato Salad (it’s really good & much easier than making it myself!) and chocolate frosted brownies. It’s a nice day for a picnic – upper 70’s & sunny. My SS teacher lives on some very nice property – lots of land, trees and a pond (which they have a paddle boat on!). Lots to do (besides chatting) – they have all kinds of lawn games out, nice log 2-person swings and more food than you could hold! Always a GREAT time!

Don’t know if I mentioned in last post but I’m starting another baby blanket but this time it’s crocheted Granny squares – I have enough leftover yarns from other blankets to make a 3-color blanket: white, lime green & a variegated blue/lime green/white yarn – should be nice when it’s done. I babysat for youngest grandson yesterday from 6 a.m. – around 4:50 so got 7 squares crocheted (finished product will have 35 squares). Long day but relatively OK until he got sick – try cleaning up after a baby that’s walking around (doing what you do when you have a very upset stomach) – wipe, clean – try to grab the kid & clean him up . . . not a fun project. He had a slight fever & cried for 15 minutes straight – finally wore down & napped. I found some Gatorade in the fridge (diluted some in a bottle) and that seemed to help him- poor little guy. (His dad says he’s doing fine today – typical little kids: bounce back quickly – which is a GOOD thing!)

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

Mandarin Orange Salad

1 pkg. instant vanilla pudding mix
1 large can crushed pineapple, undrained
2 medium/large cans mandarin oranges,
drained
1 (8 oz) tub Cool Whip, thawed

In large bowl mix Cool Whip & dry pudding
mix. Add undrained pineapple & both cans
mandarin oranges (use as many oranges as
you like – save a few for decoration on top
of salad). Refrigerate until it thickens again –
a few hours before you need to serve it.
Serves 4

(recipe: yummly.com)
———————————–

Crockpot Fiesta Pork Chops

6-8 pork chops
1 (15 oz) can chili beans with
chili sauce
1 1/2 C. salsa of your choice
1 C. corn
green chilies, to taste
=
3-4 C. cooked rice

Layer all ingredients in crockpot
(except rice). Cover & cook on Low
5 hours (or High 2 1/2 hours). Serve
over cooked rice. Serves 6

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

3-Bean Baked Beans

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

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish
with nonstick cooking spray.
In large skillet cook & crumble beef
with bacon & onion over medium heat
until beef is no longer pink; drain. Stir
in sugars, ketchup, BBQ sauce, molasses,
mustard, chili powder & salt until blended;
stir in beans. Pour beans into prepared
dish. Bake, covered, until beans reach
desired thickness, about 1 hour.
Serves 12 (3/4 C. each)

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

(recipe: tasteofhome.com)
———————–

Tomatoes with Buttermilk
Vinaigrette

3/4 C. buttermilk
1/4 C. minced fresh tarragon
1/4 C. white wine vinegar
3 T. canola oil
1 1/2 tsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
1/4 tsp. black pepper
4 lb. cherry tomatoes, halved
1/3 C. minced fresh chives

In small bowl whisk first 8 ingredients
until blended – refrigerate, covered,
until serving.
Just before serving – arrange cut tomatoes
on a platter; drizzle with vinaigrette &
sprinkle top with chives.
Makes 12 servings (3/4 C. each)

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

Cool Ranch Zucchini Chips

2 zucchini, sliced very thin into coins
using a mandolin, if you have one
1 T. olive oil
1 T. ranch seasoning
1 tsp. dried oregano
kosher salt
fresh ground black pepper

Preheat oven 225 degrees F.
Spray a large baking sheet with
nonstick cooking spray. Pat sliced
zucchini with paper towels to draw
out excess moisture. In small pie
plate mix ranch seasoning, oregano,
salt & pepper. In large bowltoss
zucchini with oil then toss in seasoning
plate to coat – place coated ‘coins’ in
a single layer on prepared baking sheets.
Bake about 1 hour 20 minutes, until
crispy – checking after 1 hour. Let cool
to room temperature before serving.
Serves 4

(recipe: delish.com)
——————————–

BBQ Ranch Chicken Salad

2 bags Spring Mix lettuce, chopped
1/2 bunch cilantro, chopped
1/2 bunch green onions, chopped
1 can black beans, drained/rinsed
1 can corn, drained
1 red bell pepper, chopped
2 C. Cheddar cheese, shredded
1 lime
1 bag corn chips
4 chicken breasts
1/2 C. BBQ sauce of your choice

Dressing:
1 1/2 C. ranch dressing
3/4 C. BBQ sauce (poster uses
Sweet Baby Ray’s)
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray and place
chicken in dish. Pour BBQ sauce
over chicken & bake 25-30 minutes.
When it has cooled, chop into 1″
pieces. Place chopped lettuce, cilantro
& green onion in large bowl. Add corn,
beans, chopped red pepper, chicken,
chips, cheese & squirt lime juice over
top. Toss ingredients well.
Mix dressing ingredients & serve on
the side. Serves 15

NOTE: You can reduce the size of the
salad: When measuring ingredients for
the dressing include 2 parts Ranch &
1 part BBQ sauce.

If you are taking this to a Potluck:
Don’t add chicken, chips, cheese or
lime until just before serving (it will
get all soggy).

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

Crockpot Chicken Tacos

2 lb. boneless skinless chicken breasts
(fresh or frozen)
1 packet taco seasoning mix
16 oz. salsa (your choice)
1/3 C. chopped fresh cilantro
juice of 2 small limes

Taco shells or tortillas, for serving

Additional toppings:
shredded lettuce
diced tomatoes
diced avocado
shredded cheese (of your choice)
sour cream
sliced black (or green) olives

Place chicken breasts in bottom of
crockpot; sprinkle dry taco seasoning
mix over top then cover with salsa,
lime juice & cilantro. Cover & cook
4 hours on High (or 6-7 hours on Low).
Remove chicken from crockpot to
separate bowl & shred using 2 forks.
Moisten chicken with small amounts of
juice left over from crockpot until you
get the amount of moisture you like.
(poster used about 1/2 – 3/4 C.)
Serve with taco shells or tortillas and
any of suggested toppings above.
Serves 8

(recipe: yummly.com)
——————————–

Cherry Cheesecake Lush

1 C. vanilla wafer crumbs
1 C. finely chopped pecans
1 C. butter, melted
1 (18 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (16 oz) tub Cool Whip, thawed,
divided
1 (23 oz) pkg. cheesecake flavored
pudding mix
3 C. milk
1 can cherry pie filling
1/2 C. chopped pecans

Preheat oven 350 degrees F.
In medium bowl combine vanilla
wafer crumbs, nuts & melted
butter. Press mixture into 9 X 13″
baking dish & bake 15 minutes.
Remove from oven & cool.
In separate bowl combine cream
cheese, powdered sugar & 1 1/2 C.
Cool Whip; mix until smooth &
spread evenly over cooled crust.
Combine cheesecake pudding mix,
milk & 1 1/2 C. Cool Whip – mix until
smooth & spread evenly over cream
cheese layer in pan. Top with pie filling,
remaining Cool Whip & 1/2 C.
chopped nuts.

(recipe: all-my-recipes.com)

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

On the babysitting front: I was concerned about
the next 2 weeks schedule, as the baby’s Mom
is in management training & has been needing
me at 6 a.m. (usually a 10-12 hour day). Her
parents will be going out of town for the next
2 weeks (they are the MAIN caregivers/babysitters
of the baby) so the thought of MANY 10-12 hr.
days was kind of stressing me out a bit. For
next week I only have to babysit two days: Thurs/
Friday starting at ONE p.m.! YAY! I can DO that!
Not sure of the following week’s schedule, but HEY –
I’m THRILLED for the two days next week! It might
not sound like much watching a 1 1/2 yr old while
he plays but it gets tedious (no, I’m not complaining)
and by the time it’s almost over I’m READY to go
home! He’s a great baby, loves to play and sometimes
climb up on me to wrestle (which is lots of fun) but
my ‘baby’ days are behind me and I don’t have the
amount of energy I WISH I had – but life goes on-
right?

Hope you’re enjoying these last Summer days –
hard to believe we’re almost to the MIDDLE
of AUGUST already!

Hugs;

Pammie

and a new week begins!

The day started out bright & sunny (supposed to get in the mid 90’s – sigh…thank heavens for Air Conditioning!). Got a text that I’m babysitting Friday starting at 6 a.m. (again) – oh well, I CHOSE that day, so it’s ok… then came the next announcement that her parents are going out of town for 2 weeks (they babysit the grandbaby every OTHER day I don’t!) – looks like I’m going to be super busy AND tired for the next 2 weeks – we’ll see how that goes!

Made the ‘executive decision’ today to rip out the baby blanket I showed you the photo of last post – I KNEW there was something wrong with that pattern but just couldn’t remember exactly what – well, the @@@ hit the fan when I went back to the next colored set of pattern – no matter WHAT I did, it just didn’t come out on the right side so I ditched it; there’s no reason to continue working on a project that’s nothing but trouble – life’s too short to be aggravated like that. (Am happily working on the ‘other’ new pattern I found – it’s a V pattern (little holes running up the blanket that make V shapes – easy pattern; it was originally a bookmark pattern I found on a Vintage Knits site – works for me!) – this one is in shades of blue, mint green & white.

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

Sheet Pan Cream Puff

1 C. water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 large eggs

Filling:
1 (8 oz) pkg. cream cheese, softened
2 1/2 C. cold milk
2 (3.4 oz, ea) pkgs. instant vanilla
pudding mix

Topping:
1 (8 oz) tub Cool Whip, thawed
chocolate syrup

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ baking pan
with nonstick cooking spray.
In large saucepan over medium heat
bring water, butter & salt to a boil.
Add flour all at once & stir until a
smooth ball forms; continue beating
until smooth & shiny. Remove from
heat; let stand 5 minutes. Add eggs,
one-at-a-time, beating well after each
addition. Pour into prepared pan &
bake 28-30 minutes until puffed &
golden brown. Cool on a wire rack.

Filling:
In large bowl beat cream cheese, milk
& pudding mixes until smooth – spread
over crust. Refrigerate 20 minutes then
top with Cool Whip, spreading evenly.
Store in fridge – just before serving
drizzle with chocolate syrup.
Serves 15

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

Green Bean/Tomato/Onion
& Basil Summer Salad

1 lb thin French-style green beans
(or fresh garden green beans) trimmed &
cut into 2″ pieces
1/2 small sweet onion, cut into
thin slivers
2 C. cherry tomatoes, halved
generous amount of thinly-sliced
fresh basil (poster used about 1/3 C.)
salt/fresh ground black pepper, to taste

Dressing:
3 T. olive oil
2 T. fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

Start water boiling in a vegetable
steamer or pot with a steaming rack.
When water starts to boil, steam beans
5 minutes then drain & immediately
place them in a bowl of ice water (some
beans are tougher than others – test
one for doneness after 5 minutes to
see what you think). Let beans cool
in ice water about 1 minute then
drain immediately into a colander
placed in the sink.
In a bowl whisk olive oil, lemon juice,
garlic, oregano & salt to make dressing.
Wash fresh basil leaves & dry then cut
into thin strips. Remove drained beans
from colander into a bowl large enough
to toss ingredients together. Add cherry
tomatoes & onions – toss together. Toss
with desired amount of dressing then
gently mix in sliced basil. Season with
salt/pepper & serve. Serves 4-6

NOTE: Poster says salad is best when it’s
freshly made but is still good after being
in fridge overnight

(recipe: kalynskitchen.com)
———————————

Crockpot Easy Green Beans & Potatoes
with Bacon

8 strips bacon, chopped
1 1/2 lb. fresh green beans,
trimmed/cut into 2″ pieces (about
4 C.)
4 medium potatoes, peeled/cut
into 1/2 inch cubes
1 small onion, halved/sliced
1/4 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove to paper towels using slotted
spoon – drain grease, reserving 1 T.
Cover & refrigerate bacon until serving.
In 5 qt crockpot, combine remaining
ingredients; stir in reserved 1 T. bacon
drippings. Cover & cook on Low 6-8
hours until potatoes are tender –
stir in bacon, heat through.
Serves 10

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

Beefy Taco Dip

8 oz. cream cheese, softened
1 C. sour cream
3/4 C. mayonnaise
1 lb. ground beef
1 pkt. taco seasoning mix
1 (8 oz) can tomato sauce
2 C. shredded Cheddar or Mexican-
blend cheese
4 C. shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced

tortilla chips, for dipping

In small bowl beat cream cheese,
sour cream & mayonnaise until
smooth; spread on a 12 – 14″
pizza pan or serving dish. Refrigerate
1 hour.
In a saucepan over medium heat, brown
beef; drain. Add taco seasoning mix,
tomatoe sauce & cook, stirring, 5 minutes.
Cool completely then spread over cream
cheese layer. Refrigerate.

Just before serving:
Sprinkle with cheese, lettuce, tomatoes,
onion & green pepper. Serve with chips.
Makes 16-20 servings

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

Sweet ‘n Spicy Bacon-wrapped Chicken

1 1/2 lb. boneless skinless chicken thighs*
8 slices bacon
1 T. chili powder
1 tsp. paprika
1/2 tsp. garlic powder
salt/pepper
1/2 C. brown sugar
chopped parsley, optional garnish

Preheat oven 400 degrees F.
In a bowl combine chili powder, paprika
& garlic powder. Roll each chicken piece
in these spices & wrap in a strip of bacon
(secure with toothpicks, if desired).
Place wrapped pieces in a 10 inch skillet
or 9 X 13″ baking dish – sprinkle tops
with brown sugar.
Bake 30-35 minutes until chicken
reads 165 degrees F. on a meat
thermometer & is no longer pink inside.
(Poster broils top of chicken 1-2 minutes
to crisp the bacon before serving.)
Serves 4

*Poster says you can also use chicken
tenders – she likes the thighs because
you can wrap bacon completely
around chicken.

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

Make – ahead Hearty 6-Layer Salad

1 1/2 C. uncooked small pasta shells
1 T. vegetable oil
3 C. shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 tsp. salt
1/8 tsp. black pepper
2 C. shredded, cooked chicken breast
1 (10 oz) pkg. frozen peas, thawed

Dressing:
1 C. mayonnaise
1/4 C. sour cream
2 green onions, chopped
2 tsp. Dijon mustard

Toppings;
1 C. shredded Colby or Monterey Jack
cheese
2 T. minced fresh parsley

Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Drizzle
with oil & toss to coat. Place lettuce in
a 2 1/2 qt. glass serving bowl; top with
pasta & eggs. Sprinkle with salt/pepper.
Layer with chicken & peas.
In small bowl mix dressing ingredients
until blended; spread over top.
Refrigerate, covered, several hours or
overnight. Serves 12

Suggestions:
-You can also use other
salad greens like baby spinach or
arugula.

(recipe: tasteofhome.com)
————————-

Garlic Parmesan Rice

4 T. salted butter, divided
1 T. olive oil
1 C. Jasmine rice, rinsed/drained
1 tsp. garlic salt
1 tsp. dried parsley
1 3/4 C. water
1 C. milk, divided
1/2 C. Parmesan cheese, shredded
salt/pepper, to taste

Add 2 T. butter & olive oil to a
pan over medium heat. Add rice,
garlic salt & parsley – toast rice
until just lightly browned. Add in
water & 1/2 C. milk – bring to boil
then reduce heat & simmer, covered,
about 15 minutes, stirring occasionally
until rice is tender & most of liquid
is absorbed. Stir in remaining 2 T.
butter, 1/2 C. milk & Parmesan cheese.
Season with salt/pepper to taste.
Serves 4-6

(recipe: iwashyoudry.com)
——————————–

Strawberry Shortcake Cake

1 box white or yellow cake mix
(ingredients to make cake: egg
whites, oil, water)
1 (8 oz) pkg. cream cheese, room
temp.
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 (13.5 oz) pkg. premade strawberry
glaze (usually sold by fresh strawberries)
3 C. fresh strawberries, tops cut off/
sliced

Prepare cake accordg to pkg. directions
for 9 X 13″. Allow cake to cool. In a bowl
combine cream cheese & powdered sugar
until smooth; stir in Cool Whip & combine
well – smooth over cooled cake. In a bowl
combine strawberry glaze with sliced
fresh strawberries & spread on top of
Cool Whip – smooth out. Refrigerate until
ready to serve.

(recipe: thecountrycook.net)

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

Still trying to wrap my brain around exactly
WHAT 2 dishes I’m bringing to our Sunday
School class picnic this coming Saturday!
(You’d think, with all the great recipes at
my disposal, I’d be able to choose 2 really
quick, right? . . . sigh

Dinner tonight is a roast chicken, carrots &
red potatoes – easy, very little fuss & yummy.

Hope your day is turning out JUST like you
wanted!

Hugs;

Pammie

Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
seasoning & 1 C. mozzarella, mix lightly.
Spoon mixture into prepared pan – top
with remaining mozzarella. Bake 20-25
minutes until casserole is heated through
& mozzarella is melted.
Serves about 12, 1 C. each

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

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie

 

Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

(recipe: ourtableforseven.com)
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Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
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Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

(recipe: jamiecooksitup.com)
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Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

(recipe: myrecipemagic.com)
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Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

(recipe: gooseberrypatch.com)
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Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
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Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

(recipe: crockpotladies.com)
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Refrigerator Pickles

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
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Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

(recipe: deepsouthdish.com)
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Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

(recipe: tasteofhome.com)
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Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

(recipe: thesouthernladycooks.com)
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Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
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4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie