SO HAPPY and PROUD!

Last night was the Pick Up date for all of the lovely knitted & crocheted baby items for the upcoming Detroit Veterans Hospital’s Annual Baby Shower. The lady who is the Women’s Coordinator for the event told us there will be 17 Moms attending the shower. This year our group donated 87 knit & crocheted items! 24 blankets, 42 hats, 11 sets of booties, 2 snuggle sacks and 8 baby headbands – I’d say we MORE THAN covered the moms this time! (I was going to post all of the photos, but there are 17 photos, so I decided not to). The ladies in my group continue to amaze me with their generosity – so happy they participated in showing love to these Vets Moms!

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

Caramel Apple Slab Pie

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 T. cold water
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lb. Granny Smith apples,
peeled/cored & cut into 1/4″
thick slices (10 cups)

Crumb Topping:
1 C. quick-cooking rolled oats
1 c. packed brown sugar
1/2 C. flour
1/2 C. butter

Homemade Caramel:
1 C. brown sugar
4 T. butter
1/2 C. Half & Half
1 T. vanilla
pinch salt

Preheat oven 375 degrees F.
Spray 15 X 10 X 1″ rimmed
sheet pan with nonstick spray.
Dough:
In large bowl combine flour &
salt; using pastry blender or
2 forks, cut in shortening until it
resembles coarse crumbs. Sprinkle
1 T. cold water over mixture & toss
with a fork. Repeat, using 1 T. water
at a time until it is  moistened, then
knead dough into a ball. On lightly
floured surface, roll dough into a
19X13″ rectangle. Wrap dough around
rolling pin & unroll dough into prepared
pan. Ease dough into pan & up sides,
being careful not to stretch it. Trim
dough to 1/2 inch beyond edge of pan.
Fold dough edge over & flute as desired.

In extra large bowl combine sugar,
1/3 C. flour, cinnamon & apples – toss
to coat. Spoon mixture onto dough &
spread evenly.

Crumb Topping:
In large stir oats, brown sugar & flour.
Using a pastry blender, cut in butter
until topping resembles coarse crumbs –
sprinkle on top of apples in pan. Bake
40-45 minutes until apples are tender. If
it is starting to brown too fast, cover top
with foil the last 5-10 minutes of baking.
Cool slightly.

Homemade caramel:
Place all ingredients in medium saucepan
over medium-low  to medium heat. Cook,
while whisking gently, 5-7 minutes until
thicker. Turn off heat. Serve warm or
refrigerate until cold. Drizzle caramel on
top of apple slab pie then serve.
Serves 25

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

 

Cheesy Baked Zucchini

4 C. shredded zucchini
1 C. Bisquick baking mix
1 C. shredded mozzarella cheese
1/2 C. chopped scallion
2 T. chopped parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1 clove garlic, minced
1/2 C. vegetable oil
4 eggs

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine all ingredients &
mix well – pour into prepared
dish. Bake 25 minutes until
golden brown. Cut into squares
& serve. Serves 15

(recipe: mrfood.com)
——————————–
Garlic/Parmesan/Asparagus

1 lb. fresh asparagus, trimmed
1 clove garlic, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In large skillet bring 1/2 inch
of water to a boil. Add asparagus &
garlic; cook, covered, until asparagus
is crisp-tender, 3-5 minutes; drain.
Toss asparagus with butter & cheese.
Serves 4

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

Hawaiian Macaroni Salad

12 oz. elbow macaroni
1/2 C. grated carrot
1 rib celery, finely diced
1 C. mayonnaise
3 T. pineapple juice
2 T. apple cider vinegar
salt/pepper, as desired

Cook macaroni per pkg.
directions; drain/cool.
Add grated carrot & celery &
mix. Whisk mayo, pineapple
juice & vinegar then pour over
noodles – toss to combine. Add
salt/pepper, to taste. Chill until
ready to serve. Serves 6

(recipe: slowcookergourmet.com)
———————————

 Crockpot Pepper Steak

2 lb. beef sirloin cut into
2″ strips
garlic powder
3 T. vegetable oil
1 beef bouillon cube
1/3 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large roughly chopped green
bell peppers
1 (14.5 oz) can stewed tomatoes
with juice
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt

Heat oil in large skillet over medium
heat; season beef strips with garlic
powder then brown in oil. Once
browned, place strips in crockpot.
In large bowl mix bouillon cube with
hot water – dissolve then add cornstarch
& stir to dissolve; pour mixture over meat
in crockpot. Add onion, green peppers,
stewed tomatoes, soy sauce, sugar &
salt – stir to combine. Cover & cook
3-4 hours on High or 6-8 on Low.

(recipe: 77easyrecipes.com)
———————————-       
Homade Pimento Cheese Spread

2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. onion powder
4 oz. diced pimentos, drained
1/2 tsp. dried mustard

Using elec. mixer, in bowl mix
cheese & cream cheese together –
mix 2-3 minutes. Add mayo &
mix again. Add in seasonings –
stir everything together then
mix in pimentos. Refrigerate
at least 10-15 minutes before
using.

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

Chicken & Spinach Pasta Bake

8 oz. uncooked rigatoni pasta
1 T. olive oil
1 C. chopped onion
1 (10 oz) pkg. frozen spinach,
thawed
3 C. cooked/cubed chicken breasts
1 (14 oz) can Italian-style diced
tomatoes, undrained
1 (8 oz) container (Philadelphia)
chive & onion cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spread oil on bottom of 9 X 13″
baking pan & add onion in single layer.
Bake 15 minutes just until tender.
Transfer onion to large bowl. Drain
chopped spinach well, pressing between
layers of paper toweling. Stir in cooked
rigatoni, spinach, chicken & next 4
ingredients – into onion in bowl. Spoon
mixture into prepared dish & sprinkle
evenly with shredded cheese. Bake,
covered, 30 minutes. Uncover & bake 15
minutes more until bubbly.

(recipe: facebook)
——————————

Crockpot Blueberry/Lemon Cobbler


Filling:

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

Topping:

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

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

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

Topping:

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

(recipe: crockpotladies.com)

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

I know that this week has been very trying
for SO many people in our country – prayers
sent out for all those that battled the storms &
fires – I can’t even imagine.

I noticed in our local paper that they are saying
the gas prices will rise due to the recent weather
situations; yesterday I observed our local station’s
prices are up to $2.59/9 (from $2.39/9) – it’s
understandable. I would imagine produce will
greatly increase in price as well as other items
that would normally be shipped by land; we’ll
see.

Our weather is in the low 70’s during the day,
sunny (supposed to rain tomorrow).

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

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Lots of ‘catching up’ to do –

Today finds me going in lots of different directions: In the next week I have to get all the information together to send the next 2-month newsletter for my special needs group (and it needs to get to them BEFORE the end of the month!). Still trying to coordinate dates with our leader on upcoming gym nights & our Harvest Party in October.

In three weeks the lady from Detroit Vets hospital will be visiting our group to collect all our donations – have been hand-printing tiny labels to go on all their items (the women receiving them like to know who made them). Finished my items & their tags – now on to more printing.

Yesterday found my husband and I doing something we rarely ever do: we took a day-trip to Frankenmuth, Michigan (an hour away). Frankenmuth is a very interesting, beautiful town that is like a mini-Bavaria/Germany: they feature ‘all things German’ – food, decorations, festivals, etc. They have two main restaurants in town that feature just about any German food/beer/desert you might like. We had the ‘most popular dinner’ – fried chicken, mashed potatoes & gravy & their stuffing. The town, itself, is really pretty – nice & clean. They have horse-drawn carriages if you’d like a tour, boat rides, cheese & sausage shops and . . . all things collectible. Almost every shop you go in has all sorts of things to buy: wall hangings, tiny statues, CHRISTMAS stuff, penny candies – something for everyone. Also, very close by is another world-renown company: Bronner’s “Everything Christmas” store. If you’re into Hummels, or just about anything imaginable having to do with Christmas & decorating (including life-sized Nativity scenes – the kind you might see at a large church for outdoor viewing) – they’ve got it. We skipped Bronners – don’t need more decorations; in fact, the only things we brought home were a Apple Kuchen pie and a tiny beeswax candle that looks like a bee hive with a tiny bee on top (for my friend who is a bee keeper). Ah, the monies we ‘could’ have spent there – great place to visit if you’re interested! (It’s been about 12 years since we’ve gone there – this was part of our 41 year anniversary celebration!)

===========

Presbyterian Punch

1 (2 liter) bottle 7-UP
1 (46 oz) can pineapple juice
1 (6 oz) can frozen limeade
1 (6 oz) can frozen orange juice
1/2 quart rainbow sherbet

In large punch bowl mix 7-UP,
pineapple juice, limeade & orange
juice. Using an ice cream scoop,
scoop out several servings of
sherbet & float on top of
punch before serving. (add more,
later, as needed) Serves 16

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

Crockpot German Roast Pork
& Sauerkraut

1 (3-4 lb) boneless pork roast
salt/pepper, to taste
1 T. shortening
1 (32 oz) pkg. sauerkraut*
2 apples, peeled/cored/quartered
1 C. apple juice or water
1 (14 oz) pkg. frozen pierogies

Sprinkle roast with salt/pepper. Heat
shortening in a skillet over medium-
high heat & brown roast on all sides
then place in crockpot. Add undrained
sauerkraut, apples & juice/water –
mix to blend. Gently add pierogies
so they are partially submerged in
sauerkraut (as roast cooks more liquid
will cover the pierogies). Cover & cook
on Low 8-9 hours. Serves 4-6

*PAM’S COMMENT: My husband is
German & comments that packaged
sauerkraut is VERY salty – his solution
is to rinse it in cold water first. Using
this recipe, I would probably drain
any liquid in package then rinse
sauerkraut & add, perhaps a 1/4 C.
more water (which would be the
substitute for the sauerkraut
‘juice’in the bag)

(recipe: gooseberrypatch.com)
————————————-
Crockpot Apple Spice Dump Cake

2 (20 oz, ea) cans apple pie filling
3/4 C. brown sugar, packed
1 (15.25 oz) box spice cake mix
3/4 C. pecan pieces
1 stick butter sliced into pats

Spray insides of crockpot with
nonstick spray. Pour pie filling into
crockpot & spread evenly. Sprinkle
brown sugar on top, evenly. Top
with dry cake mix (evenly) & sprinkle
pecans on top (evenly). Place butter
pats all over the top. Place 6-8
(regular sized) paper towels on top
of crockpot opening then cover with
lid. Cook on High 1 1/2 – 2 hours.
Serves 10

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

Mexican Zucchini Burrito Boats

4 large zucchini
1 (15 oz) can black beans, drained/
rinsed
1 C. cooked brown rice
1 C. salsa
1 red bell pepper, seeded/diced
1/2 red onion, diced
1/2 C. corn kernels
1 jalapeno (or poblano) pepper,
seeded/diced
1 T. plus 1 tsp. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 C. fresh cilantro, finely
chopped
salt, to taste
1 C. shredded Cheddar/Monterey
Jack cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ casserole dish with
nonstick cooking spray. Slice each
zucchini in half lengthwise – using
a spoon, hollow out the center of
each half. LIghtly brush tops with
1 tsp. oil then place, skin sides down,
in dish. Warm 1 T. olive oil in large
skillet over medium heat. Add onion
& pepper – cook 2-3 minutes. Add
rice, corn, beans, salsa, chili powder
& cumin. Stir & cook 5 minutes then
remove from heat. Add 1/4 C.
cilantro & salt to filling – taste to
adjust flavor. Spoon filling inside
each zucchini half until all are full.
Sprinkle each with cheese & arrange
in dish. Cover with foil & bake 25 minutes.
Turn on broiler.
Remove foil & place dish under broiler
5 minutes until cheese is bubbly &
golden brown. Allow to cool 5-10
minutes then top with fresh cilantro &
serve. Makes 8 boats.
NOTE: Leftovers can be stored in an
airtight container up to 3 days.

(recipe: makingthymeforhealth.com)
——————————

Minty Fresh Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh
mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen peas, thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper –
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
——————————-

Pizza-stuffed Chicken

4 boneless skinless chicken breasts
20 slices pepperoni
1/2 c. thinly sliced bell pepper
6 oz. mozzarella cheese, thinly
sliced/divided
2 tsp. Italian seasoning (or equal
parts garlic powder, dried oregano &
dried basil)
salt/pepper, to taste
2 tsp. olive oil
2 C. marinara sauce
1 T. chopped parsley

Preheat oven 400 degrees F.
Using a small sharp knife, cut a pocket
into one side of each chicken breast. Do
not cut all the way through to other
side. Place 5 slices pepperoni, 1-2 T.
sliced pepper & 1-2 slices mozzarella
cheese into each pocket. (you may
have to cut cheese in half to fit). Reserve
4 slices cheese to top chicken later on.
Use 3-4 toothpicks to close up pockets on
each breast. Heat olive oil in oven-safe
pan over medium-high heat; season
chicken with Italian seasoning, salt/
pepper. Place chicken in pan & cook on
both sides until golden brown, 4-5
minutes per side (you might need to
work in batches depending on size
of pan). Place all seared chicken
breasts in pan & pour marinara sauce
over top; top with 1 slice mozzarella
cheese per breast. Bake 20 minutes
until chicken is cooked through &
cheese is melted. Sprinkle tops
with parsley & serve. Serves 4

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

Breakfast Sausage Biscuit Casserole

2 cans refrigerated biscuits
1 lb. pork sausage
7 large eggs
1 C. grated cheese – your choice
salt/pepper

Spray a casserole dish with
nonstick spray. In bowl, mix
biscuits with eggs & milk –
whisk gently to coat & let
set 20-30 minutes.

Preheat oven 400 degrees F.
In a skillet cook & crumble
sausage then mix with biscuit
mixture & cheese. Pour
mixture into prepared dish &
bake 22 minutes.

(recipe: 77easyrecipes.com)
——————————-

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries

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

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In small bowl combine
butter, 1 C. sugar, juice & eggs.
In large bowl combine flour,
baking powder & salt; stir into
egg mixture alternately with
milk. Fold in lemon zest, nuts,
& blueberries. Pour batter into
prepared loaf pan & bake 60-
70 minutes. Allow loaf to cool
on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
loaf. Makes 1 loaf

(recipe: all-my-recipes.com)

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

Our weather has been great lately:
mid 70’s & sunny/breezy. Last week
I met up with the lady that coordinates
the Crisis Pregnancy Center Mobile Unit
and delivered more baby blankets. She
mentioned a blanket I made years ago that
she really liked: very simple knit pattern
using white background & various bright
colored stripes – that got me to thinking
so I started another blanket for them using
yarn I had been holding onto. Sometimes
I find myself not wanting to use particular
yarns, knowing you can’t get them any
more – this small ‘batch’ was given to me
years ago by a knitter friend who moved
to Florida. The yarn is a fine, sort of
chenille-like type in very pale pink/blue/
lime green & yellow (each skein is one of
those colors). I dragged out a simple pattern
and have begun the white background with
that particular white/stripes pattern in mind-
just for them. (that makes 2 baby blankets I’m
working on now – yep, you know me – over-
achiever…sigh).  Also want to drag out the
various yarns I’ve got stashed for scarves –
we’ll see where that goes! Between coordinating
the knit group & knitting, my special needs group,
church and babysitting my grandsons, I’ve had
a very full summer, I’d say!

Hope you are keeping up with YOUR summer
activities – remember to take a little time for
FUN for YOU! (I have to remind myself of
that very thing – often!)

Hugs;

Pammie

 

A little this & that . . .

(would you believe I just wrote this entire blog post then accidentally hit a key & wiped it all out!? UGH!)

Our weather has been all over the place lately: sunny/cloudy/rainy, in the 70’s to 80’s. Did I catch the eclipse? Yep, on TV – it was interesting.

Monday found me checking out a new store to our area: Hobby Lobby. Lots of friends have commented on how great the store/company is so I went to their Grand Opening. They had a Greeting Team and refreshment table – I politely side-stepped that & went to check out (you guessed it) the YARN DEPARTMENT! Was I impressed? Nope – although their prices for skeins was a little lower, so was the SIZE of their skeins! I was looking for BIG balls, NEW colors/combinations/variegated yarns – not impressed (and I thoroughly checked the entire department TWICE). Guess I’ll stick with JoAnn’s, Michaels, Meijers & WalMart for yarns. (There were tons of people there – even some men! All were Ooooooing & Ahing over the products – not for me).

On the knitting scene, finally finished the blue Tassel baby blanket – you’ve seen it ‘in progress’ – it’s a beautiful pattern to waaaay too fussy for me to ever knit it again. (Am holding it for a friend who’s expecting in February and doesn’t yet know the sex of her baby):

I also started another baby blanket for same person – in case she has a girl. This one is done using a variegated fuzzy yarn for the color strips – the yarn goes from light yellow to light peach to a darker peach to white (am going to have to cut out the white parts – they wouldn’t show against the white background. You know me – I’ll be able to use the fuzzy white for baby hats!)

Lastly I finished a ‘needy/homeless’ people scarf – the colors don’t come through in photographs – the yarn is very fuzzy and in all shades of Fall colors: reds, oranges, yellows, dark greens, dark browns.

(insert I’M MAD here – just realized all the recipes I had in the first try at this post will now be GONE – I copy them to this post then erase the original . . . ugh!)

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

Fresh Peach Cobbler

1/4 C. melted butter
1 C. flour
3/4 C. sugar
2 tsp. baking powder
3/4 C. milk
5-6 peaches, sliced
3/4 C. sugar

Preheat oven 350 degrees F.
Pour melted butter into a
8 X 8″ baking pan. Whisk
flour, 3/4 C. sugar, baking
powder & milk together –
pour over melted butter in
pan; cover with sliced peaches.
Cover peaches with 3/4 C. sugar*.
Bake 20-30 minutes until batter
rises to top & forms a brown crust.

*Poster wrote: “I know this seems
like a lot of sugar, but use it all”.

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

Crockpot Parmesan Broccoli/Cauliflower

2 lb. frozen Broccoli Cauliflower mix
1 stick butter, sliced
1 T. minced garlic
2 T. dried, minced onion
salt/pepper, to taste
1/4 C. chopped parsley
1/2 – 1 C. shredded Parmesan cheese

Place frozen Brocc/Cauli. in 6 qt.
crockpot; top with butter, garlic,
onion, parsley, salt/pepper &
toss to combine. Cover & cook on
High 2-3 hours, stirring occasionally
until veggies are desired tenderness.
Add Parm. cheese & stir before serving.
Serves 6-8

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

Broccoli-Shrimp Alfredo

8 oz. uncooked fettuccine
1 lb. uncooked medium shrimp,
peeled/deveined
3 cloves garlic, minced
1/2 C. butter, cubed
1 (8 oz) pkg. cream cheese,
cubed
1 C. milk
1/2 C. shredded Parmesan cheese
4 C. frozen broccoli florets
1/2 tsp. salt
dash pepper

Cook fettuccine accordg. to pkg.
directions. In large skillet saute
shrimp & garlic in butter until
shrimp turn pink; remove &
set aside. In same skillet combine
cream cheese, milk & Parm. cheese;
cook & stir until cheeses are melted
& mixture is smooth. Place 1 inch
of water in a saucepan; add broccoli.
Bring to boil; reduce heat – cover &
simmer 6-8 minutes until tender;
drain. Stir broccoli, shrimp, salt/
pepper into cheese sauce & heat
through. Drain fettuccine & top
with shrimp mixture. Serves 4

(recipe: tasteofhome.com)
——————————
Cheesy Zucchini Quiche

singe 9 inch pie crust
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
On lightly floured surface, roll
dough to 1/8 inch thick circle,
place to 9 inch pie plate. Trim
pastry to 1/2 inch beyond rim
of plate & flute edge. Refrigerate
while preparing filling.
Filling:
In large skillet heat butter over
medium heat. Add zucchini &
onion – cook & stir until tender.
Drain & cool slightly. Whisk eggs
& seasonings until blended – stir
in cheese & zucchini mixture.
Spread mustard over pastry
shell & add filling. Bake on lower
rack of oven until a knife inserted
into center comes out clean &
crust is golden brown, 35-40
minutes. If needed, cover crust edges
loosely with foil during last 15
minutes of cooking time to prevent
overbrowning. Remove from oven
& let stand 10 minutes before
cutting. Makes 8 servings.

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

Grilled BBQ Chicken Pizza

1 pizza crust
3/4 C. BBQ sauce (use a little for
heating the chicken & rest as sauce)
1 1/2 C. cooked chicken, shredded or
chopped
1 clove garlic, minced
1 1/2 C. shredded mozzarella cheese
2 T. chopped fresh cilantro
1/4 red onion, thinly sliced
1/3 C. chopped cashews
2 T. jalapeno chilies, very finely
chopped

NOTE: Be ready with chopped
ingredients when you pre-heat
grill so that you can place toppings
on cooked dough quickly.

Preheat grill to about 500 degrees F.
In medium pan heat chicken, a little
BBQ sauce & crushed garlic. Brush
pizza dough with olive oil & place
on hot grill, oil side down – drizzle
more oil on top of dough. Close
lid of grill & cook about 2 minutes;
flip dough over & place BBQ sauce,
cooked chicken mixture, red onion,
cheese, nuts, cilantro & jalapeno
on top. Close lid of grill & cook,
checking occasionally until top is
bubbly but bottom is not burnt.
(If you need: lower temperature
or turn off one side of grill &
finish cooking on indirect heat).
Remove from grill to a sheet pan.
Serves 4

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

Lemon Garlic Rice

1 C. uncooked white rice
2 T. butter
2 cloves garlic, minced
1 tsp. grated lemon peel
1/4 tsp. black pepper
2 C. chicken broth
2 T. chopped fresh parsley

In large saucepan over high
heat, combine all ingredients
except parsley – bring to boil,
stirring once or twice. Reduce
heat to Low, cover tightly &
simmer 15 minutes until liquid
is absorbed. Serves 4

NOTE: can also add chopped green
bell pepper (or) use brown rice,
just cook 45 minutes once it comes
to a boil. If you want to use par-boiled
rice, cook about 20 minutes.

(recipe: mrfood.com)
—————————————

Crockpot Apple BBQ Chicken

3 1/2 lb. boneless, skinless
chicken breast
1 (18 oz) bottle BBQ sauce
2 C. apple butter

buns

Place chicken in crockpot; mix
BBQ sauce & apple butter in
bowl & pour over chicken. Cover
& cook on Low 4 hours. Shred
hot chicken using 2 forks or in
your mixer. Serve on buns.
Serves 8

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

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese, grated
1/3 C. Parmesan cheese, grated
1/4 tsp. oregano
salt/pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Heat large, deep pan over medium
heat – add butter & melt. Saute
shallots & garlic until shallots are
translucent, about 1-2 minutes. Add
zucchini, heavy cream, salt/pepper,
oregano & Parm. cheese – stir &
let mixture cook 8-10 minutes until
bubbly. Make sure to keep mixing
while cooking. Transfer to prepared
pan. Mix in most of cheeses, sprinkling
rest of Cheddar cheese on top. Bake
10-14 minutes until cheese is bubbly &
golden brown. Top with sliced green
onions, if desired. Serves 4

(recipe: 12tomatoes.com)
—————————–

1-Pot Bacon & Peas Pasta

6 slices bacon, chopped
1 clove garlic, minced
1/2 C. onion, chopped
1 C. mushrooms
2 C. chicken stock
1 C. milk
1 C. peas, frozen
1 oz. cream cheese
1/4 C. sour cream
1/4 C. Parmesan cheese, shredded
salt/pepper, to taste

In large pan fry bacon over medium-
high heat until crisp – remove bacon &
all but 2 T. bacon grease. Add mushrooms
& onion to pan- cook until they begin to
soften. Add garlic & cook 2 minutes. Add
chicken stock, milk & pasta to pan & bring
to boil – cook 7-10 minutes until pasta is
al dente. Add peas & gently stir until they
have defrosted. Remove pan from heat;
stir in cream cheese & sour cream. Add
bacon & gently fold into pasta. Salt &
pepper, to taste. Serve with shredded
Parmesan cheese on top. Serves 4

(recipe: homemadeinterest.com)
———————————

Crockpot Peach Applesauce

3 lb. sweet apples (poster used
Gala) peeled/cored & sliced
2 (16 oz, ea) bags frozen peaches,
thawed
1/4 C. apple juice concentrate,
thawed
1 T. lemon juice
1/2 to 1 C. brown sugar (optional)

Place apple slices & peaches in
crockpot; add remaining ingredients
& stir to mix well. Cover & cook on
High 3-4 hours, stirring occasionally.
Place mixture in a bowl (or blender)
& mash using a potato masher,
mixer or blender (depending on
consistency you prefer). Serve.
Serves 6

(recipe: recipesthatcrock.com)

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

It’s also time to give things away –
tomorrow I meet with the
coordinator of Crisis Pregnancy
Center’s Mobile Unit to hand off
four baby blankets. They give the
expectant moms a blanket if they
agree not to abort their babies.

Coming up in a few weeks is the
pick up date for all knit/crocheted
baby items for Detroit Veterans
Hospital’s Baby Shower. I love
seeing all the wonderful items
my ladies create and know that
the ladies receiving them will be
grateful to have something
hand-made, as well.

Guess I’d better wrap up this post,
eh? Hope you are all well and enjoying
the last vestiges of Summer.

Hugs;

Pammie

 

 

 

Nothin’ special goin’ on . . .

It’s a rather gloomy/rainy day – temps around 72 degrees F. (not bad, just overcast). Did a quick trip to get gas & go grocery shopping and am now home for the rest of the day. Dinner is easy – we had BLT’s last night and there’s enough for dinner tonight, also! Saturday is our Sunday school class picnic so NO COOKING DINNER then, either! Am planning on taking a 3-Bean cold salad and the Apple/Caramel dump cake I listed a few posts ago – pretty easy stuff. (Our teacher grills steaks & chicken plus roasts corn on the cob – his wife told me they’re making ice cream sandwiches using giant chocolate chip cookies – she baked them!) Pretty fancy eats!

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

Banana Bread Brownies

2 eggs
3 bananas, mashed
1 1/2 C. sugar
1 C. sour cream
1/2 C. (1 stick) butter, softened
2 C. flour
2 tsp. vanilla
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. chopped walnuts
(optional)

Frosting:
1/2 C. (1 stick) butter, melted
3 C. powdered sugar
2 tsp. vanilla
1/3 C. milk

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray or line
with parchment paper. In bowl
place mashed bananas; add
cinnamon & stir until well blended.
In another large bowl beat sugar,
butter, sour cream & eggs until
creamy. Add vanilla & mashed
banana mixture. In another separate
bowl combine flour, baking soda &
salt; slowly add dry ingredients to
wet in 3 small batches (fold in nuts
if using). Pour batter into prepared
dish, spreading evenly. Bake 20-25
minutes until a toothpick inserted
into center comes out clean. Remove
from oven & cool slightly.

Frosting:
In large saucepan melt butter until just
golden brown in color. Whisk in
powdered sugar, 1 cup at a time,
followed by vanilla & milk. Once
mixture has come together & thickened,
pour warm frosting over top of banana
brownies, using a spatula to spread
evenly over top. Cool completely
before cutting into squares.
Makes 12-16 squares.

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

Mama’s Cucumber Salad

8 C. thinly sliced cucumbers
(about 5)
1 large onion, thinly sliced
1 1/2 C. white vinegar
1/2 C. sugar
3 cloves garlic, finely chopped (or
1 1/2 tsp. bottled chopped garlic)
1 T. vegetable oil
4 tsp. salt
1 C. water
1/2 tsp. white pepper
3 T. chopped fresh dill (or
1-2 T. dried)

In large bowl combine cucumbers &
onion. Im large saucepan mix vinegar,
sugar, garlic, oil, salt/pepper & bring
to boil, stirring frequently. Pour
mixture over cucumbers & onions;
add pepper & dill – mix well.
Makes 8 Cups

(recipe: mrfood.com)
——————————
Zucchini Lasagna
(partial grill use)

1 lb. ground beef
1 1/2 tsp. kosher salt
1 tsp. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
black pepper, to taste
3 medium (8 oz ea) zucchini,
sliced 1/8″ thick
1 1/2 C. ricotta cheese
1/4 C. Parmigiano Reggiano cheese
1 large egg
16 oz. (4 C.) shredded mozzarella
cheese

In medium saucepan brown meat &
season with salt; drain & remove
meat to a pan/plate. Add olive oil
to pan & saute garlic & onions about
2 minutes. Return meat to pan; add
tomatoes, basil, salt/pepper & simmer
on Low at least 30-40 minutes, covered.
Do not add extra water; sauce should
be thick. Lightly salt sliced zucchini &
set aside 10 minutes (salting takes a
lot of water out of the zucchini). After
10 minutes blot off excess water using
a paper towel.

Preheat gas grill to Medium High
& grill zucchini 2-3 minutes per side,
until slightly browned. Place on
paper towels to soak up any excess
moisture.

Preheat oven 375 degrees F.
In medium bowl mix ricotta, Parmesan
cheeses & egg – stir well. Spray bottom
& sides of  9 X 13″ baking dish with
nonstick spray & spread 1/2 C. sauce
in bottom of pan. Layer zucchini to
cover bottom. Spread 1/2 C. cheese
mixture on top then top with 1 C.
mozzarella cheese – repeat process-
last layer top with remaining zucchini
& sauce. Cover with foil & bake 30
minutes. Uncover & bake 20 minutes
more (to dry up sauce). Place remaining
1 C. mozzarella on top & bake until
cheese melts, 10 minutes. Let stand
5-10 minutes before serving. Serves 8

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

Crockpot Crab Rangoon Dip

16 oz. cream cheese, softened
1/2 C. sour cream
4 whole green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
12 oz. imitation crab meat, shredded

Crackers for dipping

Spray insides of crockpot; add all
ingredients to crockpot & stir to
combine. Cover & cook on Low
2 hours, stirring at least once
during cooking time. Serve with
crackers for dipping. Serves 4

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

Confetti Couscous Salad
(2 hour or overnight chill
time)

2 C. water or broth
1 (10 oz) pkg. couscous
1/4 C. olive oil
2 T. fresh lemon juice
2 large tomatoes, chopped
1 zucchini, chopped
1/2 C. fresh basil, chopped
3 green onions, thinly sliced
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (4 oz) pkg. crumbled feta cheese

In medium saucepan bring water or
broth to boil over medium-high heat;
stir in couscous; cover & remove from
heat. Let stand 5 minutes. LIghtly
fluff couscous with a fork & place in
a large bowl to cool. Add remaining
ingredients (except feta); mix well.
Chill at least 2 hours or overnight.
Stir in feta just before serving.
Serves 12

(recipe: mrfood.com)
———————————

Crockpot Salsa Lime Chicken
(from frozen)

Can be served ‘as is’ over
cooked rice or noodles OR
serve on burritoes, tacos,
enchiladas, salads or
quesadillas.

3 frozen boneless skinless
chicken breast halves (2 1/4 lb)
1/4 C. fresh lime juice
1 C. salsa or picante sauce
2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 C. chopped cilantro

Place all ingredients (except
cilantro) into crockpot. Cover &
cook on Low 6-8 hours until
chicken is tender. Remove chicken
& shred; return to crockpot &
stir into juices. Add cilantro &
serve.

NOTE: If chicken is NOT frozen,
cook 4-6 hours instead of 6-8

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

Birthday Cake Popcorn

your favorite popcorn – popped
1/2 C. vanilla frosting
candy sprinkles
————-
Cover a baking sheet with waxed
paper & spread popped corn out
on sheet. (remove any unpopped
kernels). Microwave frosting on
full powder about 30 seconds;
drizzle warm frosting over popcorn
& toss sprinkles on – mix well & allow
frosting to cool.

(recipe: asthebunnyhops.com)
—————————————

Creamy Pineapple Show-off
Bars

2 1/2 C. graham cracker crumbs
1 C. unsalted butter
1 1/2 C. powdered sugar PLUS 4 T.
1 egg
1 1/2 C. vanilla
1 pint whipping cream
1 C. crushed pineapple, drained
pinch salt

Preheat oven 350 degrees F.
Melt 1/2 C. butter & combine with
graham cracker crumbs in a large
bowl. Press mixture into a 8 X 11″
baking dish. Bake 15 minutes &
cool thoroughly.
Cream 1/2 C. butter & powdered
sugar using elec. mixer until fluffy.
Add egg & 1 tsp. vanilla -beat a
few more minutes & spread on
top of cooled crust. Chill until firm.
In large bowl whip cream & 4 T.
powdered sugar. Add pinch salt &
1/2 tsp. vanilla – whip until it holds
stiff peaks. Fold in pineapple &
pile over filling. Sprinkle top with
1/4 C. graham cracker crumbs.
Chill before serving.

(recipe: ninerecipes.com)

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

Still working on finishing blue “tassel”
baby blanket – I’ve decided that I’m
doing ONE more set of pattern, then
the top border & that one’s done.
Started another blanket a few days
ago (old pattern, 2-row repeat, very
easy); still have one more skein of
the fuzzy/chunky yarn to finish the
autumn-colors scarf. The other day
I decided to kind of look through
‘some’ of my yarns – found out I
have a LOT more yarn tagged for
scarves than I originally thought.
Oh well – looks like I’ll be busy
this fall/winter, eh?  The Detroit
Veteran’s Baby Shower is coming
up end of September; just wrote
my group letting them know they
have about 4 more weeks to finish
any projects – just waiting to hear
from the coordinator at VA as to
when she can join us to pick up
all our finished items. Still haven’t
heard from the lady in charge of
the baby blankets for the Crisis
Pregnancy mobile unit – I have
4 blankets for them. (I’ve been
dragging my feet on deliveries-
also have 40 baby hats for our
local hospital which I ‘should’
have delivered in the early
summer – they were done then,
I just didn’t get them over there.
(Good thing is: they don’t care
WHEN I bring them, so that’s
nice for me – they just like getting
them to give to the new parents.)

Hope your day is going along well –
stay healthy (if you can) and remember
to grab a little rest time for yourself.
YOU ARE IMPORTANT!

Hugs;

Pammie

I’ve got a HEAD ACHE!

Just spent a good hour talking/listening to women at AAA – UGH! Let me clarify: we received a form from our car insurance (AAA) asking us to fill it in concerning our medical coverage. Husband got a bit frustrated about it and called them 3 days ago (while I was out). It seems he came away with the impression that if we were in an auto accident we would NOT be covered for medical! WHAT? I encouraged him to call AAA again (with both of us on the line) and see what that’s all about. It seems they did not have our updated medical information AND, since we are now BOTH covered by Medicare, things have changed A LOT! For both of us, our medical coverage in accidents will be through AAA, not Medicare – goofy! Throw in LOTS of talking/adjusting money amounts, etc. and our bill will go UP considerably come our next payment due in November – UGH! (Yes, we know we could go through another auto insurance). At the end of said conversation she asks if we would be interested in a AAA Mastercard which would save us 3% on our bill? We decided “OK – whatever…” so she shifts us to another woman (who just happens to be in Florida!). I don’t know exactly how to put this gently – trying not to be POLITICALLY INCORRECT HERE but her accent DROVE ME NUTS! She spoke exceptionally fast and, after about 10 minutes, all I could hear was “Blah, blah, blah Mr. L” (insert our last name) over & over & over. It became a total blur – she asked if my husband wanted me included on the card and the next thing I know – I’M forced to talk with her! DOUBLE UGH! Crazy stuff – it got to the point where I said: “Whatever – I don’t care.” She replied: “Well, Mrs. L – I cannot fill in that portion myself, YOU have to give me your choice of answers.” (Let’s just say: if I were a swearing woman, BOY would she have received my CHOICE ANSWER!”) That being said, we now have a 3% AAA Mastercard coming in the mail. Husband reminded me that the crazy phone call will save us $90 every 3 months – I ‘guess’ it was worth it….sigh.

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

Blueberry Crumble Bars

1 1/2 C. flour
1 1/2 C. quick-cooking oats
1 1/2 C. sugar, divided
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 C. cold butter
2 C. blueberries
2 T. cornstarch
2 T. lemon juice

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Combine flour, oats, 1 C. sugar,
cinnamon & baking soda in large
bowl. Cut butter into flour mixture
until it resembles coarse crumbs.
Reserve about 2 C. flour/butter
mixture (for topping). Press
remaining mixture into prepared
dish to form crust. In a medium
saucepan bring blueberries,
remaining 1/2 C. sugar, cornstarch
& lemon juice to boil, stirring
constantly, until mixture is
thickened, about 2 minutes.
Spread blueberry mixture over
crust & sprinkle with reserved
topping mixture. Bake 25 minutes
until topping is just browned.
Cool before cutting.

(recipe: allrecipes.com)
———————————

Grilled Corn Salad

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 C. diced red onion
1/2 bunch fresh cilantro,
chopped (or more, to taste)
2 tsp. olive oil (or to taste)
salt/ground black pepper, to taste

Preheat outdoor grill to medium
heat – lightly oil grill grate. Cook
corn on grill, turning occasionally,
until corn is tender & specks of
black appear, about 10 minutes.
Set aside until just cool enough to
handle. Slice kernels off cob &
place in a bowl. Combine warm
corn kernels with green pepper,
diced tomato/onion/cilantro &
olive oil. Season with salt/pepper
& toss until evenly mixed. Let
rest at least 30 minutes to allow
flavors to blend before serving.

(recipe: supercookingideas.com)
——————————
Parmesan Chicken & Garlic
Zucchini (pan fried)

4 thin chicken breasts, boneless
(under an inch in thickness)
8 T. butter, divided
2 eggs, beaten
1/2 C. Italian bread crumbs (or panko)
1 tsp. pepper
1 C. freshly grated Parmesan cheese
1/4 C. flour
1 tsp. onion powder
2 medium zucchini, sliced semi-thin
3 fresh garlic cloves, minced

Breading:
Beat eggs in a shallow dish. In another
shallow dish combine bread crumbs,
Parm. cheese, pepper, onion powder &
flour – stir to fully combine. In large
hot skillet melt 4 T. butter. Dip each of
chicken pieces in egg mixture then coat
in bread crumb mixture – place in hot
skillet with melted butter. Cook on each
side about 4 minutes or until outside
is crispy & browned & chicken is cooked
completely throughout. Remove from
pan & set aside.
Add 4 T. butter to skillet & saute garlic
about 1-2 minutes; add sliced zucchini
& saute until completely tender –
sprinkle with salt/pepper. Add chicken
back to skillet; gently mix & heat about
30 seconds. Sprinkle with Parmesan
cheese & serve. Serves 4

(recipe: myincrediblerecipes.com)
————————————

Pork Chop & Potato Casserole

1 T. vegetable oil
6 boneless pork chops
1 (10.75 oz) can cream of
mushroom soup
1 C. milk
4 potatoes, thinly sliced
1/2 C. chopped onion
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Heat oil in large skillet over
medium-high heat; place chops
in oil & sear on both sides. In
medium bowl combine soup &
milk. Arrange sliced potatoes &
onions in 9 X 13″ baking dish;
place browned chops on top then
pour soup mixture over all. Bake
30 minutes. Top with shredded
cheese & bake 30 minutes more.

(recipe: allrecipes.com)
——————————–
Cheesy Garlic Zucchini Bites

2 C. shredded/patted dry
zucchini (about 2 medium)
1 1/4 C. plain bread crumbs
1 C. shredded Cheddar cheese
1 large egg
1/2 C. finely chopped green onion
2 T. chopped dill
2 tsp. salt
1 tsp. garlic powder

Ranch salad dressing, for dipping

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In large bowl mix bread
crumbs, Cheddar cheese, egg,
green onion, dill & seasonings until
well combined. One Tablespoon at
a time, press zucchini mixture into
small balls & place on prepared
sheet – repeat, using up rest of
zucchini mixture. Bake about
30 minutes until browned & crisp,
turning over halfway through baking
time. Serve warm with Ranch salad
dressing for dipping, if desired.
Makes 30 bites

(recipe: hostthetoast.com)
——————————–
Crockpot Asiago Spinach Dip

(sorry, can’t make this display without underline!)

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning

In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Quick Sauteed Zucchini &
Mushrooms

1 lb. zucchini, ends cut off &
sliced then cut into quarters
6 oz. white mushrooms, chopped
1 C. red onion, chopped
1/2 C. roasted garlic cloves, peeled
1-2 T. olive oil
1/2 tsp. dried oregano
salt/black pepper
pinch red pepper flakes
1/4 C. grated Parmesan cheese

Saute all ingredients (except cheese)
in large skillet until onions are tender.
Remove skillet from heat & sprinkle
top with cheese. Serves 4

(recipe: palatablepastime.com)
———————————

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries
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

Wash, cut tops off & slice strawberries
1/4 in thick. Line bottom of 9 X 13″
baking dish with graham crackers (break
if necessary to fit). Combine cream
cheese & sweetn’d cond. milk in large
bowl & beat with elec. mixer until
smooth & creamy. Add pudding mixes
& milk; beat on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half
of mixture over graham crackers in
dish. Arrange a single layer of sliced
strawberries over cream cheese
mixture. Top with another layer of
graham crackers then remaining
cream cheese mixture. Top with
another layer of sliced strawberries.
Cover & refrigerate 6-8 hours. When
serving, top with remaining Cool
Whip – crush remaining graham
crackers & sprinkle over top.

(recipe: leaderrecipes.com)

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

I finished the blue/mint green/white baby
blanket yesterday and am 3/4ths done
with the blue ‘tassels’ blanket. Started a
quick (thick/bumpy yarn) scarf – finished
one of 3 skeins of that yarn so it should be
finished in the next week or so.

Wednesday I had an enjoyable time at
lunch with three of my church ladies –
we went to Olive Garden (soup/salad/
breadsticks). After I stopped at JoAnn’s
and, of course, found another very pretty
thin baby yarn in shades of peach, yellow,
white – am currently trying to decide which
pattern to use to execute another (you
guessed it) baby blanket. Just can’t resist
my ‘go-to’ knitting – I almost feel incomplete
without having at least two patterns going
at once (I’ve read on a knitting site there
are people who feel that way and are doing
5 different projects! YIKES!).

Going to wrap this up and get on with my
day (hopefully with no more crazy phone
calls!).

Enjoy your day –

Hugs;

Pammie

and now it’s Saturday!

Today was supposed to be a trip to a family (husband’s side) reunion but, actually, neither he nor I really wanted to go so we opted to stay home. (This is the same side of the family we just saw a few weeks ago at a family funeral, so it’s not like we haven’t ‘touched base’ lately.) As we get older, both my husband & I are getting ‘set in our ways’ – we’re much happier in our little ‘cave/home’ and don’t like to venture out much (him, much more than me). I enjoy the random quick trips to the grocery/drug stores, library, WalMart, etc. but he would rather just stay home – I’m glad he goes to church on Sundays – gets him out of the house!

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

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

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

Grilled Pork & Peach Kabobs

2 peaches, halved/pitted &
cut into 6 wedges
1 sweet onion cut into 6
wedges
1 1/2 lb. pork tenderloin, cut
into 18-20 cubes
6 skewers (if wood, soak in
wate
r)
3/4 C. honey barbecue sauce
(optional: cooked brown rice)

Heat grill to medium heat.
Cut peach & onion wedges in
half crosswise. Thread peach,
onion & pork pieces alternately
onto soaked skewers, leaving
some space in between for
even grilling. Grill skewers
15 minutes, turning occasionally,
until pork juices run clear. Brush
with bbq sauce during last 5
minutes. Serve with cooked rice,
if desired. Serves 6

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

Shrimp & Pasta with a
Tomato Basil Cream Sauce

3 C. elbow macaroni
1 lb. medium shrimp, peeled/
deveined
1 T. olive oil
kosher salt/black pepper,
to taste

Tomato Basil Cream Sauce:
1/4 C. unsalted butter
4 cloves garlic, minced
2 T. flour
1 c. vegetable broth (or more,
as needed)
1 tsp. dried basil
1/2 C. heavy cream (or more,
as needed)
1/3 C. julienned sun-dried
tomatoes in olive oil, drained
1/4 C. freshly grated Parmesan
cheese
kosher salt/black pepper, to taste
3 C. fresh baby spinach, roughly
chopped

Preheat oven 400 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
In large pot boiling salted, water
cook pasta accordg. to pkg.
directions; drain well. Place
shrimp on prepared baking
sheet; add olive oil, salt/pepper
& gently toss to combine. Bake
just until pink & cooked through,
6-8 minutes.
Sauce:
Melt butter in large skillet
over medium heat; add garlic &
cook, stirring frequently, until
fragrant, about 1-2 minutes.
Whisk in flour until lightly
browned, about 1 minute.
Gradually whisk in vegetable
broth & basil; cook, whisking
constantly until incorporated
about 1-2 minutes. Stir in
heavy cream, tomatoes &
Parmesan until slightly thickened,
about 1-2 minutes. If mixture
is too thick, add more heavy
cream, as needed. Season
with salt/pepper. Stir in
spinach until it begins to wilt,
about 2 minutes. Stir in pasta &
shrimp – gently toss to combine.
Serve immediately.

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

Hillbilly Baked Beans
(Crockpot & Oven methods)

Crockpot:

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans,
drained/rinsed
1 (15.5 oz) can butter beans,
drained/rinsed
1 (16 oz) can pork & beans,
not drained
1/2 C. cooked, crumbled bacon

In 5 qt. crockpot combine all
ingredients; stir well. Cover &
cook on High 4 hours or Low
6 hours. Serve immediately.
Serves 8

Oven:
Preheat oven 350 degrees F.
Pour ingredients into 3 qt.
casserole dish. Cover & cook
1 1/2 hours or until hot &
bubbly.

(recipe: mrfood.com)
————————–

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken
breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar
cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved
(can also use regular sized cut into
1 inch pieces)
2 medium zucchini, quartered
lengthwise & cut into 1/2 inch pieces
Optional garnish: chopped parsley

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using
a small sharp knife, cut a slit lengthwise
across each breast to create a deep
pocket. In small bowl mix cream cheese,
Cheddar, mozzarella, parsley & garlic
powder – season with salt/pepper.
Spoon  mixture evenly into pockets;
use toothpicks to seal pockets shut.
Season tops of breasts with salt/pepper
then wrap 2 slices bacon around each
breast. Place on sheet pan; scatter
potatoes around chicken & spray potatoes
with nonstick spray – season with salt/
pepper. Bake 20 minutes Remove from
oven & add zucchini; season zucchini
with salt/pepper, to taste. Return to
oven & bake an additional 20 minutes;
place under broiler an additional 3-5
minutes until bacon is browned & crispy.
Serve immediately with chopped parsley,
if using. Serves 4

(recipe: dinneratthezoo.com)
————————————

Stuffed Corn Bake

1 can whole kernel corn, drained
1 can creamed corn
1 (6 oz) pkg. chicken-flavored
stuffing mix
1/2 C. butter, melted
1/2 C. water
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with
nonstick spray. Place all ingredients
in large bowl; mix well. Pour
mixture into prepared dish &
bake 30 minutes. Allow dish
to cool about 5 minutes before
serving.

(recipe: mostlyhomemademom.com)
————————————

Crockpot Chicken & Zucchini

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

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Homemade Tomatillo Salsa

8 oz. fresh tomatillos, stemmed/
husks removed
2 fresh serrano peppers
1 small onion, minced
6 sprigs cilantro, chopped
salt, to taste
1/4 C. water

Roast tomatillos & peppers until
blackened on both sides under
the broiler. Peel peppers & remove
stems/seeds/membranes (as desired)
Puree tomatillos & peppers in food
processor or blender. Stir mixture
with water, onion, cilantro & salt.
Serves 4-6

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

Brown Sugar Baked Peaches
(recipe serves 1 but can
easily be doubled, etc.)

1 fresh peach
1 tsp. unsalted butter, divided
2-4 tsp. brown sugar, divided
sprinkling of ground cinnamon,
to taste

Preheat oven 375 degrees F.
Halve peach(s) & remove pit;
place in a baking dish, skin
side down. Place 1/2 tsp.
butter in hollow of each peach,
top each with 1-2 tsp. brown
sugar & sprinkle top with
cinnamon. Bake until peachs
are tender, about 30 minutes.
Serve warm.

(recipe: thekitchenismy
playground.com)

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

Nice, quiet day so far; spent time yesterday
organizing my yarns (again) – my knit group
ladies & I were chatting about our yarn
‘stashes’ and I mentioned the size of mine –
the replies were: “Only THAT much?” I
said: “I have so much yarn that I will NEVER
be able to knit/crochet it all up before I die.”
They were not  the least surprised – most
described yarn stashes that were MUCH
larger than mine – oh well, to each their
own, right? It’s like Rockefeller(?) said
when asked how much money he needed
to feel like he had enough: “Just a little bit
more.” (I understand his thinking when it
comes to yarns!). I’ve started & ripped out
2 projects lately; have decided to just stick
to the two baby blankets I’m almost finished
with (one is due before September for Detroit
Vets and the other is ‘on hold’ – a friend is
expecting in February & I’m keeping this one
for if she has a boy – it’s blue.) Don’t know if
I mentioned that one of my knit group ladies
stopped by last Tuesday and brought a huge
laundry basket full of yarns – she’s moving &
thought we might like it (says she’ll bring more
before she moves up North). YES, it was
tempting – I took several skeins of thicker,
fuzzy yarns to make a scarf for this winter
for the homeless collection (they’re white
with flecks of light blue, pink – girlie colors).
When I’m faced with all that FREE yarn my
mind goes into OVER-DRIVE- I start thinking
I could make SCARVES out of some of this!
(Mind you, I don’t like knitting with thick
yarns but the temptation is there when you
see the free yarns!) I also grabbed a fall
colors thick, sorta twisted yarn (3 balls)
for another scarf. Am thinking of taking
a break from baby blankets after these
last 2 are done and doing scarves – they
go a little quicker – we’ll see.

Hope your day is going great so far!

Hugs;

Pammie

PS: Just to clarify my latest health update-
ALL of my blood tests came back NORMAL!
I’m fine/healthy – nothing like a little scare
to change things up a bit, eh?

One of “THOSE” days-so far

Have you ever had one of “those” days where things just kind of go WEIRD? Example: stopped at bank drive-thru to deposit/get cash back on several checks. I sat there wondering what was taking SO long when the voice on the ‘box’ said: “Sorry for the long wait but we were checking your birth date with our records. When you can, will you stop into the bank and speak with one of the bank managers? It seems we have your birth date wrong on our records.” (mind you – they had my drivers license right there in front of them) WHAT? Ok . . . whatever. Next I go to the library to pick up two books that the library computer system emailed me reminders for/waiting for me in the “Hold” section – I check, no books. I asked the librarian and he says: “No, I’m sorry I don’t show any holds here for you currently.” Weird #2. Finally go to my local drug store to pick up 3 of MY prescription refills – turns out they only have one for my husband . . . WHAT? Weird #3! Yep, it’s one of “THOSE” days! Now I’m home safe & sound – hopefully it will only get better as the day goes on . . . hopefully!

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

Peach Pretzel Jello Salad

Crust:
2 C. pretzels, crushed
3/4 C. (1 1/2 sticks) unsalted
butter, melted
2 T. sugar
1 T. cinnamon
1/4 tsp. nutmeg

Filling:
2 cans peaches, drained, peaches
patted dry
2 C. boiling water
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) pkg. cream cheese, room
temp.
1 (6 oz) pkg peach jello
1/2 C. sugar

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, sugar,
cinnamon & nutmeg; stir in melted
butter & mix thoroughly. Transfer
mixture to prepared pan & gently
press in even layer. Bake 8-10
minutes; set aside to cool.
In large bowl cream together
cream cheese & sugar then gently
fold in Cool Whip. Spread mixture
over cooled crust. Refrigerate
1 hour until set.
In large bowl combine jello with
boiling water & stir thoroughly
until completely dissolved; let
cool to room temperature. Top
cream cheese layer with peach
slices then gently pour gelatin
over cream cheese layer.
Refrigerate until set, 2-3 hours.
Serves 8-10

(recipe: 12tomatoes.com)
——————————-

Crockpot Bacon/Ranch Potatoes

6 slices bacon
3 lb. red potatoes, chopped
1 1/2 C. shredded Cheddar cheese,
divided
1 T. Ranch seasoning & salad
dressing mix
2 T. chopped chives

Preheat 400 degrees F.
Line a baking sheet with foil;
spread bacon in single layer on
sheet. Bake until brown & crispy,
12-14 minutes. Cool then crumble.
Line crockpot insides with foil,
leaving enough overhang to wrap
potatoes on top & spray with
nonstick cooking spray. Play a layer of
potatoes evenly in crockpot, top
with cheese, Ranch seasoning &
bacon crumbles – repeat 2 more
times (reserve 1/2 C. cheese).
Cover potatoes with foil & cook on
Low 7-8 hours or High 3-4 hours.
Sprinkle remaining 1/2 C. cheese;
cover & cook until melted, 1-2
minutes. Serve immediately
garnished with chopped chives.

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

Easy-Cheesy Zuchinni Bake

4 medium zucchini (1 1/2 lb),
unpeeled/sliced into 1/2″ slices
2 T. chopped fresh herbs (basil,
oregano or thyme)
1 T. minced garlic
1/2 C. (no sugar added) marinara
sauce
1/2 C. shredded mozzarella cheese
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. shredded Cheddar cheese
2 T. grated Parmesan cheese

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large bowl
combine sliced zucchini, fresh
herbs, garlic, marinara & Mozz.
cheese. Transfer to prepared
dish; sprinkle with salt & pepper.
Bake, uncovered, 30 minutes.
Carefully remove from oven &
evenly sprinkle top with Cheddar
& Parmesan cheese. Return to
oven 10 minutes until cheeses
are melted & lightly browned.
Allow to sit 10 minutes before
serving.

(NOTE: poster states: “Like most
casseroles, this zucchini bake
tastes better when warm or at
room temperature rather than
when hot.”

(recipe: ninerecipes.com)
——————————

Portobello Onion Tart
(appetizer)

1 sheet frozen puff pastry,
thawed
2 T. olive oil, divided
1/2 lb. sliced baby portobello
mushrooms
1 large onion, halved & thinly
sliced
1/4 tsp. salt
2 large eggs
1 C. (4 oz) crumbled goat cheese
or Gorgonzola cheese
2 tsp. minced fresh rosemary,
(optional)

Preheat oven 400 degrees F.
Unfold pastry onto a parchment
paper-lined baking sheet. Using a
sharp knife, score a 1/2″ border
along edges of pastry. Within
border, prick pastry with a fork
all over. Bake 8-10 minutes until
golden brown. Remove from oven;
if center has puffed, flatten gently
with a spatula. In large skillet heat
1 T. olive oil over medium-high
heat. Add mushrooms; cook & stir
4-5 minutes until lightly browned.
Remove from pan. To same pan
add remaining oil & onion; cook &
stir 2-3 minutes until lightly browned.
Return mushrooms to pan; stir in salt.
In small bowl whisk eggs until blended;
stir in cheese & pour into crust. Top evenly
with mushroom mixture. Bake 13-15
minutes until cheese mixture is set. If
desired, sprinkle with rosemary.
Serves 4

(recipe: tasteofhome.com)
——————————

Fried Green Tomatoes

1 unripe green tomato, cored/sliced
very thinly (1/8th inch)
1-2 large eggs, lightly beaten &
whisked with 1-2 T. water
1 C. seasoned flour (salt/pepper)
1 C. finely ground corn meal or
masa harina
1/2 C. buttermilk*
salt/pepper, to taste
cajun seasoning, to taste
hot sauce, to taste

Place each of the following
items, 1 per bowl:
(1) buttermilk,
(2) seasoned flour
(3) beaten egg
(4) corn meal

Heat 1-2 inches of oil in large skillet to
shallow-fry to tomatoes. Coat tomato
slices by first dipping in milk, then
into seasoned flour, then beaten egg,
& finally in corn meal. Fry coated tomato
slices 1-2 minutes per side until golden;
drain on paper towels. Serves 2-3

* if you don’t have buttermilk:
Place 1/2 tsp. lemon juice or vinegar
in a 1-cup measuring cup & fill to
1/2 C. measure with milk. Stir with
a fork & let stand 5 minutes – now
you have buttermilk.

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

Broccoli Cheese Salad

2 heads broccoli, cut into
small florets
1 C. cherry tomatoes, cut in
half
1/2 red onion, cut into 1/2″
chunks
1 (6 oz) can whole black olives,
drained
1/2 lb. Monterrey Jack cheese, cut
into 1/2″ chunks
1/2 lb. sharp Cheddar cheese, cut
into 1/2″ chunks
1 C. plain Greek yogurt
1 C. mayonnaise
3 T. honey
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 C. cooked, crumbled bacon
(optional)

In large bowl combine broccoli,
tomatoes, onion, olives, & both
cheeses (chunks). In medium
bowl whisk yogurt, mayonnaise,
honey, garlic powder, salt/pepper &
pour over vegetables – toss until
evenly coated. Cover & chill until
ready to serve. Sprinkle top with
bacon before serving (if using bacon).
Serves 12

(recipe: mrfood.com)
—————————-

Ritzy Crispy Cheddar Chicken

Chicken:
4 large chicken breasts, each cut
into 3 large chunks
2 sleeves Ritz (or other butter) crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 C. milk
3 C. grated Cheddar cheese
1 tsp. dried parsley

Sauce:
1 (10 oz) can cream of chicken soup
2 T. sour cream
2 T. butter

Preheat oven 400 degrees F.
Place crackers in a food processor or
blender & grind up. Pour milk, cheese &
cracker crumbs into 3 separate pans. Toss
salt & pepper into cracker crumbs & mix
to combine. Dip each piece of chicken into
milk, then cheese. Press cheese into chicken
using your fingers (some will fall off when you
add to cracker crumbs – it’s ok) Press cheesy
chicken into cracker crumbs & press it on.*
Spray a 9 X 13″ baking dish with nonstick
spray. Lay chicken in pan. Sprinkle dried
parsley on top. Cover with foil & bake
35 minutes. Remove foil; bake an additional
10 minutes until edges of chicken are
golden brown & crispy.
In medium sauce pan combine soup, sour
cream & butter using a whisk. Stir over
medium-high heat until sauce is hot –
serve over chicken. Serves 7

*Once cheese melts in oven it will adhere
to crumbs & crackers

NOTE: This recipe can be frozen. Assemble
chicken accordg. to directions. Cover pan
tightly with foil & freeze. When ready to use,
thaw it out completely, then bake 400 degrees F.
35 minutes. It is best to make the sauce fresh
when you are ready to eat.

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

No-bake Chocolate/Pretzel/
Peanut Butter Bars

1 1/2 sticks butter, melted
2 C. pretzel sticks, crushed into
crumbs
1 1/2 C. powdered sugar
1 C. plus 1/4 C. smooth peanut
butter
1 1/2 C. milk chocolate chips

In medium bowl stir melted butter,
pretzel crumbs, powdered sugar &
1 C. peanut butter until well
combined. Press mixture into bottom
of ungreased 9 X 13″ baking dish.
Combine chocolate chips & 1/4 C.
peanut butter in a microwave-safe
bowl or measuring cup – microwave
in 30-second intervals, stirring
between, until melted & smooth.
Mix well then spread over layer in
dish. Refrigerate at least 1 hour
before cutting into squares.

(recipe: shared.com)

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

Our weather is STILL gorgeous – in the mid
80’s, sunny with a slight breeze – can’t complain!

Sat down, yesterday, with my two knitting baby
blankets just to check & make sure I didn’t make
any mistakes while talking (lots) at the Ice Cream
Social – all’s good. Tomorrow is all-day baby/kid
sitting; tonight is the last of the Jet’s ceep-dish
vegetarian pizza – YAY! (I’ve learned over the
years that I like this one best – can do without
pepperoni, ham, hamburger, sausage, etc. on
my pizzas – just like the flavors of the veggies
& cheese!).

Hope your day is turning out JUST GREAT!

Enjoy;

Pammie

Another beautiful Summer Day

It’s a gorgeous, sunny/breezy summer day – windows are open (don’t need air conditioning at the moment – 70 degrees F).  It’s been a very relaxing week AND I’M GRATEFUL! Due to my inability to be content with just knitting 2 different baby blankets, I’m now trying a new one: white & medium yellow stripes. (since I’m using donated yarn, mine is different: the blue stripes in the photo are white on mine & the white stripes/areas are medium yellow). We’ll see how this goes – I’m pretty sure I won’t be done with this in time for the Detroit Vet’s baby shower in September, but that’s OK – I also have the Crisis Pregnancy group to donate blankets to.

Knit Garter Stripe Baby Blanket

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

Arizona Sunshine Lemon Pie

Pie:
1 large lemon
4 large eggs
1/2 C. butter, melted
1 tsp. vanilla
1 1/2 C. sugar
1 (9 inch) piecrust, unbaked
(poster used frozen deep dish)

Topping:
1 C. whipping cream
2 T. sugar

Preheat oven 350 degrees F.
Wash lemon, cut up & remove
all seeds (do not peel); place
lemon in a food processor or
blender; add eggs, butter,
vanilla & sugar – blend until
smooth. Pour mixture into crust &
bake about 40 minutes until set.
Let pie cool then chill.

Topping:
Place mixing bowl & elec. mixer
beaters in freezer for about 20
minutes. Add whipping cream &
to cold bowl & whip until peaks
form. Slice pie & serve with a
dollop of whipped cream on top.

NOTE: Pie can be served warm
(it just won’t be as firm) or at
room temperature, if desired.

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

Sausage/Cream Cheese Crescents

1 (16 oz) pkg. bulk pork sausage,
cooked/crumbled (any flavor)
1 (8 oz) pkg. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese
(or any cheese of your choice)

Preheat oven 375 degrees F.
In bowl combine sausage, cream
cheese & shredded cheese. Separate
crescent rolls into triangles; cut each
triangle in half lengthwise. Scoop a
heaping tablespoon of meat filling
onto each roll & roll up. Place rolls
on a baking sheet & bake 15 minutes
until golden brown.

(recipe: all-my-recipes.com)
——————————–
Strawberry/Avocado/Spinach
Salad w/ Greek Yogurt/Poppy
Seed Dressing

Dressing:
2/3 C. plain Greek yogurt
1/4 C. cider vinegar
3 T. honey
2 T. Dijon mustard
1 T. olive oil
1 T. poppy seeds
2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Salad:
12 oz. fresh baby spinach,
rinsed/dried
1 pint strawberries, cut into
thin slices
1-2 ripe avocados, cut into
thin slices
1/2 C. toasted pecans
4 oz. goat cheese

Combine all dressing ingredients
in a jar with a lid; secure lid &
shake vigorously to combine. (OR
whisk until completely blended).
Refrigerate until ready to use. (up
to 5 days)

In large bowl gently toss all salad
ingredients together & drizzle
with dressing. Serves 8

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

Spaghetti Squash Tetrazzini

2 – 2 1/4 lb. spaghetti squash
1 C. water

Filling:
1 T. butter
8 oz. creminimushrooms, sliced
1/4 C. chopped onion
8 oz. chopped, cooked ham/turkey
or chicken
2 T. dry white wine or sherry

Sauce:
1 1/2 C. milk
1 C. Half & Half
3 T. butter
3 T. flour
salt/pepper, to taste

Topping:
1 C. Parmesan cheese
2 T. butter, melted
1/4 tsp. grated nutmeg
salt/pepper, to taste
1 C. soft bread crumbs

Preheat oven 350 degrees F.
Carefully cut squash in half
lengthwise & scoop out seeds.
Place, flesh side down, in a
glass casserole dish & pour water
over it. Cover tightly with foil &
bake 40 minutes – cool enough to
handle.
While squash is baking, heat 1 T.
butter in large nonstick skillet &
saute onions until they begin to
brown. Add mushrooms & cook
until soft; stir in wine & cooked
(meat of your choice) – continue
to saute until mixture is fairly dry.
Melt 3 T. butter in empty skillet
& whisk in flour; quickly add cold
Half & Half & cold milk – season
with salt/pepper. Cook, stirring
over medium-low heat until sauce
thickens.
When squash is cooked & cooled
using a fork, rake cooked flesh inside,
pulling it into spaghetti-like strands –
place strands in a bowl. Stir in melted
butter, Parm. cheese, nutmeg, cooked
mushroom/ham & more salt/pepper,
if needed. Spray a 9 X 13″ baking dish
with nonstick spray. Stir sauce into
squash mixture & toss until squash is
mixed & coated – pour into prepared
dish. Sprinkle top of casserole with
bread crumbs. In oven at 350 degrees F.
bake casserole, uncovered, 30 minutes
until crumbs are golden & casserole is
bubbly. Serves 6-8

(recipe: palatablepastime.com)
————————————

Marinated Baked Pork Chops

Marinade:
1 T. soy sauce
2 T. vegetable oil
1 T. Worcestershire sauce
1 tsp. lemon juice
2 T. brown sugar
2 T. ketchup

6 pork chops, trimmed of fat

Preheat oven 350 degrees F.
In small bowl blend all marinade
ingredients. Place chops in medium
baking dish & spread with half the
sauce. Bake chops 30 minutes; turn
& pour rest of sauce on chops. Bake
30 minutes longer until internal
temperature of chops reaches 145
degrees F.

(recipe: 77recipes.com)
————————————-

Fresh Corn/Hash Brown &
Zucchini casserole

1 (8 oz) pkg. shredded sharp
Cheddar cheese, divided
8 slices cooked bacon/crumbled &
divided
1 (30 oz) pkg. shredded hash
brown potatoes, thawed
1 C. ranch salad dressing
4 C. fresh corn kernels
2 zucchini, shredded
1 (8 oz) tub sour cream
4 green onions, chopped
1 tsp. ground black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.

Reserve 1/2 C. cheese & 1/4 C.
bacon for topping

Combine remaining cheese & bacon
with remaining ingredients; spoon
into prepared pan. Top with
reserved cheese & bacon. Bake
40-45 minutes until heated through.
Let stand 10 minutes before serving.
Serves 18 (1/2 C. each)

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

Honey-Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes
(optional)
1 tsp. fresh minced ginger
2-3 cloves garlic, minced
(about 1 T.)
3/4 lb. medium uncooked
shrimp, peeled/deveined
1 T. olive oil
salt, to taste
ground black pepper, to taste
2 T. sliced green onion, garnish

cooked brown rice for 2
cooked broccoli or other veggies
for 2 – to serve with shrimp

Whisk honey, soy sauce, chili flakes
(if using), ginger & garlic in medium
bowl. In another medium bowl add
shrimp & oil – season with salt/pepper,
toss to coat. Heat a pan over medium-
high heat. Place shrimp in pan in an
even layer & cook on one side until
nicely seared, about 1-2 minutes. Flip
over & cook 1 more minute (so they’re
just cooked but stilla little translucent
in center). Pour honey/garlic marinade in
pan & cook until shrimp is cooked through,
about 1 minute. (If desired, remove shrimp
from pan so they don’t over cook) reduce
sauce a little to thicken it – watch it, as
sauce can easily burn.) Serve shrimp with
sauce over brown rice & cooked veggies.
Garnish with green onion. Serves 2

(recipe: tiphero.com)
———————————

Hawaiian Pineapple Chicken
(crockpot)

4 chicken thighs (bone-in/skin on)
2 C. pineapple cut into 1″ chunks
1 yellow onion, cut into 1″ chunks
3 T. honey
2 T. soy sauce
1/2 C. dark brown sugar
1 T. grated ginger
2 cloves garlic, minced
2 tsp. sesame seeds (optional)
1 T. cornstarch
1 red bell pepper, cut into 1″
chunks
chopped parsley – garnish

cooked rice for 4

In a skillet brown chicken thighs
on both sides 3-5 minutes over
high heat. Place pineapple &
onion in bottom of crockpot.
Mix honey, soy sauce, brown
sugar, grated ginger & garlic &
place in crockpot. Carefully
add chicken. Cover & cook
on Low 5 hours or High 3
hours. Mix cornstarch & water
in small bowl then stir into
crockpot along with bell
peppers. Cover & cook an
additional 30 minutes.
Serve over cooked rice & garnish
with chopped parsley.

(recipe: ninerecipes.com)
——————————-

Frozen Lemonade Pie

Crust:
1 1/2 C. graham cracker
crumbs (about 10 full-sheet
crackers)
7 T. unsalted butter, melted
1/4 C. light brown sugar

Filling:
1 C. cold heavy whipping
cream*
1 (8 oz) pkg. cream cheese,
room temp.
1/4 C. fresh lemon juice
2 tsp. vanilla
1 (14 oz) can sweetened
condensed milk
1 T. fresh lemon zest
2 tsp. sugar
1/2 C. thawed lemonade
concentrate

Crust:
In large bowl mix graham cracker
crumbs, melted butter & brown
sugar until combined; pour into
a 9 inch pie plate or springform
pan, packing it firmly into bottom
& up sides of pan. Cover crust
with plastic wrap & refrigerate
1 hour.

Filling:
In bowl of stand mixer beat heavy
whipping cream, vanilla & sugar on
medium-high speed until stiff peaks
form (see * below)
In bowl of stand mixer beat
cream cheese & sweetnd cond. milk
until smooth. Beat in lemonade
concentrate, lemon juice & lemon
zest until combined then fold in
whipped cream mixture. Pour into
pie crust, cover with plastic wrap &
freeze a minimum of 6 hours or
until firm.
When ready to serve remove from
freezer & cut into slices.

*Can substitute 1 (8 oz) tub Cool
Whip, thawed

(recipe: yummly.co)

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

Hope you’re having a nice, relaxing day!

Hugs;

Pammie

Happy Saturday

It’s a quiet day (so far) with nothing in particular planned – how’s YOUR day going? Our weather has dropped in temperature due to rain/thunder storms intermittently; right now it’s overcast & cloudy (the weather channel says it’s 70 degrees out – sure doesn’t FEEL like 70!) Supposed to get up to 80 with more chance of thunderstorms. Looking at the coming week, it’s supposed to be in the 70-80 degrees F. range – interesting!

Do you have plans for the Fourth of July/Independence day? It falls on a Tuesday and (due to my not planning well) is also scheduled as a Knit/Crochet Night…hmmmmmm.  I’m pretty sure MOST of my ladies will NOT show up; my problem is: at Log Cabin Day a lady & her husband came and were VERY excited/interested in the group – they just moved to the area. I’m wondering if SHE might show? Just in case, I’m going to Panera & knit about an hour (with my little group sign on the table) – we’ll see what happens. (Don’t want to lose a new member before actually GETTING one, right?).

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Easiest Strawberry Cake

1 (store bought) Angel Food cake
1 large pkg. strawberry Jell-O
2 C. boiling water
1 small tub Cool Whip, thawed
1 large pkg. frozen strawberries,
with juice (not whole frozen)

Spray a 9 X 13″ baking dish
with  nonstick spray.
Break half of cake into chunks &
place in bottom of pan. Mix
Jell-O in a bowl with 2 C. boiling
water until dissolved. Add straw-
berries & stir. Stir in spoonfuls
of Cool Whip until well mixed.
Spoon half of mixture over cake
in pan; repeat layers & refrigerate
several hours until ready to serve.
Cut into squares & serve.

(recipe: supercookingideas.com)
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Sausage/Cream Cheese Crescents

(appetizers)

16 oz. bulk sausage, cooked/crumbled/
cooled
8 oz. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In large bowl combine cooked/cooled
sausage, cream cheese & shredded
cheese. Separate rolls into triangles.
Cut each triangle in half lengthwise;
scoop a heaping tablespoon filling
on each & roll up. Place rolls in
prepared pan & bake 15 minutes
until golden brown.

(recipe: all-my-recipes.com)
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Jack’s Potato Salad

5 lb. new red potatoes, skins
left on
1 T. salt
6 room-temp uncooked eggs
3 T. white vinegar, divided
1 1/2 T. cider vinegar
1 C. finely minced sweet onion
2 tsp. celery salt
1 tsp. white pepper
1 tsp. poppy seeds
1/4 C. granulated sugar
1 tsp. Dijon mustard
3 C. mayonnaise
1/3 C. olive oil
1/3 C. canola oil

Wash unpeeled potatoes & place in
a large pot of water; cover potatoes
about 6 inches above potatoes. Add
1 T. salt & bring to boil – reduce heat
to medium boil & cook 30-40 minutes
(depending on size of potatoes) prick
with a fork to test if they’re done.
Bring medium pot of water to boil;
add 1 1/2 T. white vinegar & gently add
whole eggs using a slotted spoon, being
careful not to crack the shells. Boil
rapidly 5 minutes; turn off heat & let
eggs sit in hot water 15 minutes. Drain
eggs & shake the pan back & forth to
crack the shells (Makes peeling much
easier!). Under running water, remove
shells. Roughly chop the eggs in large
pieces. In medium bowl mix 1 1/2 T.
white vinegar, cider vinegar, onions,
celery salt, pepper, poppy seeds, sugar,
mustard & mayonnaise – refrigerate.
Mix both oils in a measuring cup or
other small container. Once potatoes
are cooked, leave them in hot water &
remove, one-at-a-time, using a slotted
spoon, to your cutting board. Cut
potatoes into chunks & place in large
bowl. (once you are about 1/4th way
through cutting the hot potatoes, pour
one quarter of mixed oils over cut
potatoes & combine gently.) Continue
with cutting & oiling until all of oil &
potatoes are in large bowl. Add
mayonnaise mixture to hot potatoes &
gently mix; add cooked eggs & gently
mix. Pour entire contents out onto a
sheet pan, spreading evenly. Cover with
plastic wrap & refrigerate until chilled to
below 40 degrees F. Once cool enough,
remove to serving container & serve.
Serves 15-18

NOTE: If serving this outside, try to keep
shaded – as an extra precaution, place
a large bowl of ice (larger than serving
bowl) UNDER the serving bowl to keep it
chilled while serving. Refrigerate leftovers
as soon as you have finished serving.

(recipe: afamilyfeast.com)
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Simple Garlic Shrimp

1 1/2 T. olive oil
1 lb. shrimp, peeled/
deveined
salt, to taste
6 cloves garlic, finely minced
1/4 tsp. red pepper flakes
3 T. lemon juice
1 1/2 tsp. cold butter
1/3 C. chopped Italian flat
leaf parsley, divided
1 1/2 T. cold butter
water, as needed

Heat oil in heavy skillet over
high heat until it just begins to
smoke. Place shrimp in an even
layer on bottom of pan & cook
1 minute without stirring. Season
shrimp with salt; cook & stir until
shrimp begin to turn pink, about
1 minute. Stir in garlic & red pepper
flakes; cook & stir 1 minute. Stir in
lemon juice, 1 1/2 tsp. cold butter &
half parsley. Cook until butter has
melted, about 1 minute, then turn
heat to Low & stir in  1 1/2 T. cold
butter. Cook & stir until all butter has
melted to form a thick sauce & shrimp
are pink & opaque, 2-3 minutes.
Remove shrimp using a slotted spoon
& transfer to a bowl; continue to cook
butter sauce, adding water 1 tsp. at a
time, if too thick, about 2 minutes;
season with salt, to taste. Serve
shrimp topped with pan sauce. Garnish
with remaining parsley.

(recipe: allrecipes.com)
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Spinach Salad with Warm Bacon
Dressing

6 uncooked eggs, room temp
1 T. white vinegar
1 lb. maple-flavored bacon
10 oz. fresh baby spinach
1 (8 oz) pkg. button mushrooms,
sliced very thin
1 small red onion (half chopped &
half thinly sliced, divided)
1/2 C. white balsamic vinegar
1/2 C. granulated sugar
2 tsp. Dijon mustard
1/4 C. water

In medium or large saucepan fill 3/4 th
full with water – add 1 T. white vinegar.
Bring to boil & gently spoon the eggs
IN SHELLS into water, being careful not
to break the shells. When water comes
back to boil, time 5 minutes then shut
off burner. Leave eggs in hot water
15 more minutes. Pour off water, shake
pan to crack shells (makes it much easier
to remove shells) & peel shells under
running water. Slice cooled eggs into about
4-5 slices per egg. In large skillet cook bacon
until crisp; remove to paper towels & crumble
or rough chop. Reserve 2 T. bacon fat (discard
rest). Heat bacon fat over medium heat & saute
chopped red onion about 5 minutes. Add white
balsamic vinegar & scrape down pan of any
browned bits. Add sugar mustard & water –
stir to combine. Remove from heat until
ready to serve.
In one large bowl layer all ingredients (or
in 6 individual bowls dividing ingredients
between bowls). (Spinach, sliced red onion,
sliced mushrooms, sliced cooked eggs &
bacon).
To serve: heat dressing to hot & serve over
salad or on the side. Serves 6

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

Simple Smothered Chicken
(crockpot)

1-2 lb. boneless skinless chicken
breasts
2 packets dry chicken gravy mix (.87
oz. ea)
1 (10 3/4 oz) can cream of chicken soup
1 3/4 C. water
1/8 tsp. black pepper

Place gravy mix, soup, water & pepper
in crockpot – whisk until smooth as you
can get it. Add chicken; cover & cook
8-10 hours. Serves 4

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

(recipe: crockpotladies.com)
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Crockpot Blueberry/Lemon Cobbler

Filling:

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

Topping:

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

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

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

Topping:

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

(recipe: crockpotladies.com)
=====================

Since it’s such a ‘blah’ day, I’m planning on catching
up on my knitting – still have about one-fourth knit on
the blue/green/white baby blanket and maybe half
done on the ‘tassel stitch’ blanket. I find that my
‘lack of attention’ kicks in a LOT when I’m knitting
a pattern I really don’t care for. Let me explain: I
really wanted to learn/conquer the ‘tassel stitch’
pattern – it looks fancy and thought it would make
a nice baby boy blanket (when knit in medium
blue) – Yes, lots of people have commented on
it BUT, although I conquered it, I’m not fond of
knitting it! (Strange, right?) I find myself hoping
I’m almost done so I can go on to another NEW/
INTERESTING pattern – it’s the old saying: “The
grass (in this case, pattern) is always greener in
the other pasture!” With both patterns I find that
I can only knit about 1 full round of pattern – in
both blankets that would be about 6-7 rows of
120+ stitches each row, before I’m too bored to
go on – pretty bad, eh? Both blankets WILL get
done – remember I still have July 29th Oakland
County Ice Cream Social to knit at from 11 a.m. –
5 p.m. so knitting WILL be done (grin).

Hope YOU are having a GREAT day!

Hugs;

Pammie

Help! I’m Lost on “PINTEREST”!

Free Knitting Pattern for Classic Lace Baby Throw - This baby blanket by Lion Brand Yarn is knit in 3 panels of lace and 2 panels of seed stitch and then seamed. 32 x 35 in. (81.5 x 89 cm)

If you’ve read my blog for very long you know I LOVE knitting – especially if it’s challenging (Why? I’m not sure!). There is a wonderful site on line that’s free; it’s called PINTEREST and it has all kinds of ideas for almost anything you can think of: crafts, cooking, fitness, home improvement, fashion, building, inspirational sayings, tips on how to raise foods/yard plants, etc. – if you think it – it’s probably on that site!

http://pinterest.com

They have a HUGE area for all things knitting and, in particular: Lace Knitting. I have recently learned that I love the challenge of lace knitting. It doesn’t have to be a doily (which most of you are probably thinking of when you hear lace knitting) – almost all of the baby blankets I have knit lately have been lace patterns. For example, the picture above is a lace knitting pattern (one I’ve bookmarked for a future baby blanket). There is really only ONE problem with Pinterest: once you start looking you get MESMERIZED! You can lose entire hours just looking at all the various things there! Sometimes you end up seeing a lot of the same thing; for example, I was looking at a particular site that just dealt with lace knitting – there were probably at least 12 patterns with the same photos repeated over & over & over! Why? Not really sure – you just learn to kind of skip/skim over them. If you have some extra time give Pinterest a try – I’m sure there’s something on there you would find interesting! (even recipes!)

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Hotel Rice Pudding

1/4 C. (1/2 stick) butter
1/2 C. sugar
3 eggs
1/2 tsp. cinnamon
1/2 tsp. salt
1 pint sour cream
1 C. raisins
1/3 C. chopped maraschino
cherries
3 C. cooked long or whole-
grain rice (not instant)

Preheat oven 350 degrees F.
spray a 1 1/2 quart casserole
dish with nonstick spray. In
large bowl cream butter &
sugar. Using elec. mixer, beat
in eggs, one-at-a-time. Add
remaining ingredients & mix
well. Pour mixture into
prepared dish & bake 45-50
minutes until center is set.
Serves 8

(recipe: mrfood.com)
——————————-

Bacon & Egg Macaroni Salad

1 lb. elbow macaroni
8 hard cooked eggs, chopped
1/2 lb. bacon, cooked/crumbled
1 C. chopped celery
1/2 C. finely chopped red onion
2 C. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

Cook macaroni accordg. to pkg.
directions; drain/rinse & let cool.
Place cooled macaroni in large
bowl; add remaining ingredients &
mix well. Cover & refrigerate at
least 1 hour before serving.
Serves 10

(recipe: mrfood.com)
———————————–

Crockpot Chicken & Mushrooms

1 1/2 lb. chicken
2 T. oil
1 (16 oz) pkg. crimini mushrooms,
sliced
1 yellow onion, sliced
2 cloves garlic, minced
salt/pepper, to taste
1/4 C. fresh parsley, chopped
1 1/2 C. chicken broth
2 T. cornstarch

Cooked rice or pasta

In medium skillet add oil & chicken; cook
on medium-high heat & sear until brown;
flip & brown on other side. Place in crockpot.
In same skillet add onion & saute until
tender; put in crockpot. Place mushrooms,
garlic, & parsley in an even layer over chicken;
pour in broth & add salt/pepper. Cover &
cook on Low 4 hours. Remove chicken &
add cornstarch to juices & mushrooms in
crockpot. Whisk until smooth then return
chicken to crockpot. Cover & cook until
gravy is thick, about 20 minutes. Serve
over cooked rice or pasta.
Serves 4-6

(recipe: 12tomatoes.com)
———————–

Crockpot Garlic/Lemon/Butter
Artichokes

6 qt. or larger crockpot

3 medium artichokes (or 2 large)
salt
pepper
2 cloves garlic, minced
1/2 lemon
1/4 C. butter
1 C. water

Cut bottoms off artichokes so they
sit flat; cut very tops off (about
half inch). If you have trouble
getting the chokes to fit, peel off
a few of the outer leaves; place
them in crockpot. Sprinkle salt/pepper
then add garlic. Squeeze lemon
juice over them. Cut butter into
slices & place on top. Add water
to bottom of crockpot. Cover &
cook on High 3 1/2 hours without
opening lid during cooking time.
Serve with melted butter (or
mayonnaise, if that’s your thing)
Serves 8

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

BLT Panzanella (Bread) Salad

1 lb. bacon
1 T. olive oil
1/2 loaf French or Italian bread,
cut into 1-inch squares
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 C. chopped romaine lettuce
4 C. chopped iceberg lettuce
1 C. fresh basil leaves
2 large tomatoes, cored/cut ito
bite-sized pieces

Dressing:
2 T. fresh lemon juice
zest from 1/4 lemon
1 tsp. Dijon mustard
1 tsp. whole grain mustard
1 T. mayonnaise
1 T. sour cream (or creme fraiche)
1/2 tsp. honey
few drops sriracha or other hot sauce
1/4 tsp. salt
few grinds fresh ground black pepper
2 T. bacon fat
3 T. olive oil
1 T. basil, finely chopped

Cut bacon into 4 pieces each;
cook until crisp in large skillet.
Drain on paper towels & reserve
1 T. in pan & 2 more for dressing –
total of 3 T. reserved.
Add oil to 1 T. bacon fat in skillet &
heat to medium high. Add bread,
salt & pepper – toss continuously
until toasted on all sides, about
10 minutes.
Cut romaine & iceberg lettuces into
bite-sized pieces – place in large bowl.
Add whole basil leaves, tomatoes,
cooked bacon & toasted bread – toss.

Dressing:
Place all dressing ingredients (except
bacon fat, oil & basil) into a blender –
blend & slowly add bacon fat & olive
oil. Toss in basil & pulse a few times
to combine. Serve dressing drizzled over
salad & tossed to coat – or on side, if
desired.
Serves 4-6

(recipe: afamilyfeast.com)
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Cantonese Orange Ribs
(oven & crockpot methods)

1 slab meaty pork baby back
ribs, cut into serving pieces

Glaze: (for both methods)
1 C. orange marmalade
3/4 C. water
1/3 C. soy sauce
2 cloves garlic, minced
1 tsp. grated fresh ginger

OVEN directions:
Preheat oven 450 degrees F.
Place ribs, meaty side down, in
a shallow roasting pan. Roast
30 minutes; drain fat. Turn
ribs meaty-sides up, reduce
oven temp. to 350 degrees &
continue roasting (uncovered)
60 minutes longer.
=========
CROCKPOT directions:
Place ribs in a 5-7 qt. crockpot.
Add 1 C. water & 1 T. soy sauce.
Cook on Low 6-8 hours.

Glaze:
 Place all glaze ingredients in a
small saucepan; bring to boil
over high heat. Reduce heat
to medium-low & reduce by
50% (should be like thick syrup).
Heat a gas grill OR broiler on
High heat. Generously glaze ribs
with glaze. Grill each side
approximately 5 minutes –
watch them carefully so they
don’t burn – just get bubbly
on the surface & slightly crisp.
Serves 4

(recipe: bakeatmidnite.com)
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Pecan Pie Bars

Crust:
1 1/4 C. (2 1/2 sticks) unsalted
butter, room temp.
6 T. granulated sugar
2 large eggs
1 1/2 tsp. vanilla
2 1/4 C. flour
1/4 tsp. baking powder
1/8 tsp. salt

Topping:
2 sticks unsalted butter
1/2 C. light corn syrup
1 1/2 C. light brown sugar, packed
2 T. heavy cream
1 lb. pecans, chopped

Preheat oven 350 degrees F.

Crust:

Beat butter & gran. sugar in bowl
of elec. mixer fitted with a paddle
attachment until light, about 3
minutes. Add eggs & vanilla; mix
well. Sift together flour, baking
powder & salt. Mix dry ingredients
into batter with mixer on Low
speed just until combined. Press
dough evenly into ungreased
9 X 13 inch baking sheet,
making an edge around edge like
you would a pie crust. (It will be
very sticky; sprinkle dough &
your hands lightly with flour)
Bake 15 minutes until crust is
set but not browned; let cool.

Topping:

Combine butter, corn syrup &
brown sugar in large, heavy-
bottomed saucepan. Cook over
Low heat until butter is melted,
using a wooden spoon to stir.
Raise heat & boil 3 minutes;
remove from heat. Stir in heavy
cream & nuts; pour over crust,
trying not to get the filling
between the crust & pan. Bake
25-30 minutes until filling is set.
Remove from oven & allow to cool.
Wrap in plastic wrap & refrigerate
until cold. Cut into bars & serve.
Serves 18

(recipe: theslowroastedItalian.com)

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

Today is another busy day so I’m taking
a little time to relax here on my computer
as well as knitting a few rows on both
baby blankets. Among my purchases at
WalMart yesterday were two very large
balls of yarn: one a bright, cheery
yellow and a bright blue – sometimes
it’s hard for me to CURB my desire to
start another project when I see a really
cute pattern or nice baby yarn. Ah, the
‘fun’ of being a bit ADHD (Attention
Deficit Hyperactivity Disorder) – No,
I don’t actually have ADHD (my middle
son does) – basically you get easily
distracted by almost anything! I’m not
that bad, but when it comes to yarns,
knitting & new patterns – I’m there!

Hope you’re having a GREAT day!

Hugs;

Pammie