and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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

No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

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

5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
——————————

Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
———————————
Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
—————————————
Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard (or Creole)
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
pepper, thinly sliced into rings
(optional garnish)

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

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

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
——————————
4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

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

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie

Happy Cinco de Mayo!

This was not a planned post, it just happened to fall on Mexico’s Fifth of May celebrations; “the date is observed to commemorate the Mexican Army’s  victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.” (during the Franco-Mexican War; quote from Google) Since most of us like (or love) SOME form of Mexican cuisine, I thought I’d post some tasty Mexican recipes for you today. (Mind you, these are NOT authentic – just simple & tasty)

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

Easy Speedy Taco Bake

2 lb. ground beef (or turkey)
1 C. diced onion
2 tsp. minced garlic
2/3 C. water
4 T. taco seasoning mix
1 can black beans, drained/
rinsed
1 (4 oz) can chopped green chilies
1 C. shredded cheese, divided
(poster used Mexican blend)
2 eggs, lightly beaten
1 C. milk
1 1/2 C. Bisquick baking mix

For Serving:
sour cream,  shredded lettuce,
chopped tomatoes, sliced black
olives, shredded cheese, salsa

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large skillet
brown meat over medium heat
until no longer pink; drain. Add
chopped onion, garlic, water &
taco seasoning; bring to boil &
reduce heat. Simmer until onions
have softened, about 5 minutes.
Stir in beans & green chilies.
Transfer meat to prepared dish &
sprinkle with 1 C. cheese. In large
bowl, combine Bisquick, eggs &
milk until moistened; pour
mixture over meat mixture evenly.
Bake 20-25 minutes until top is
lightly browned & a toothpick
inserted into center comes out clean.
Top with sour cream, cheese, lettuce,
tomatoes, olives, salsa,

(recipe: kitchenmeetsgirl.com)
————————–
Mexican Stuffed Shells

1 lb. ground beef
1 pkt. taco seasoning mix
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 C. salsa
1 c. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack
cheese
3 green onions, chopped
1 (or more) C. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ (or larger) baking
dish with nonstick spray (pan
needs to be large enough to hold
16 stuffed JUMBO shells)
Brown beef in skillet & season
with taco seasoning mix (accordg.
to pkg. directions). Mix in cream
cheese; simmer, covered, until
cream cheese melts – stir & let cool.
Cook shells accordg. to pkg.
directions. Pour salsa into bottom
of prepared dish & spread around.
Stuff shells with beef mixture &
arrange in baking dish over salsa.
Pour taco sauce over shells &
cover with foil. Bake 30 minutes.
Remove from oven, top with shredded
cheeses & bake 10-15 minutes longer,
uncovered. Top with green onions &
sour cream & serve.

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

Taco Cornbread Casserole

1 (8 1/2 oz) pkg. cornbread/
muffin mix
1 egg
1/3 C. milk
3 C. hamburger

1 pkg. taco seasoning mix
(water for mix – accordg. to
pkg. directions)

1 can black beans, drained/
rinsed
1 (8 oz) C. sour cream
1 C. shredded Colby Jack,
Cheddar or Mexican cheese/
divided
1/2 C. chopped onion
1 medium tomato, chopped
1 C. shredded lettuce
1 can sliced ripe olives (optional)

Preheat oven 350 degrees F.
In large bowl mix cornbread mix,
egg & milk until well blended. Spray
8 X 8″ baking dish with nonstick spray.
Spread cornbread mixture into pan,
spread evenly & bake 15 minutes.
Taco meat: Cook hamburger in skillet;
drain & add taco seasoning mix & water
(as per pkg. directions).
Mix cooked taco meat & black beans;
layer over cornbread. In a bowl mix
sour cream, 3/4 C. cheese & onion-
spread over meat mixture. Bake
20-25 minutes. Remove from oven,
top with tomatoes, lettuce &
1/4 C. cheese – serve.

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

Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice,
uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless
chicken breasts (1 lb)
1 green bell pepper cut into strips
1 red bell pepper, cut into strips
1/2 C. chunky salsa
1/2 C. Mexican-style shredded
taco cheese

Preheat oven 400 degrees F.
Tear off 4 large sheets heavy-duty
foil – then fold up all sides to form
a 1 inch rim – spray with nonstick
spray. Combine rice, water & taco
seasoning; spoon onto foil & top
with remaining ingredients. Bring
up sides of foil & fold to make 4
packets. Place packets in a 15 X
10 X 1 inch pan. Bake 30-35 minutes
until chicken is done (165 degrees F.)
Cool 5 minutes then cut slits in
foil to release steam before
opening. Serves 4

(recipe: kraftrecipes.com)
——————————-
Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. taco seasoning mix
6 large flour tortillas
1 can refried beans (regular size)
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream (8 T.)

Preheat oven 350 degrees F.
Brown beef & onion in skillet; drain
fat. Add taco seasoning; stir in refried
beans. Mix soup & sour cream in a
separate bowl & spread half of mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over mixture in
dish. Place half of meat/onion mixture
on top, add a layer of cheese & repeat
layers. Sprinkle cheese on top & bake,
uncovered, 20-30 minutes

(recipe: Mary Free-“Marys Recipe
Exchange)
—————————————-

Homemade Dulce De Leche

(Mexican Caramel sauce)

1 can sweetened condensed milk
(NOT evaporated milk)

OVEN METHOD:

Preheat oven 425 degrees F.
Pour contents of can into a oven-
proof dish; sprinkle top with some
kosher salt & tightly cover with foil.
Place covered dish in a larger roasting
or casserole pan – fill pan with water
until it reaches three-quarters up sides
of covered dish to create a water bath.
Place in oven 60-90 minutes, checking
every 30 minutes on water level & adding
more if needed. Dulche de Leche is ready
when it takes on a brown, caramel-like
appearance. Remove from oven & whisk to
smoothness. Let cool before using.

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

Jalapeno Spinach Dip
(crockpot)

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
softened
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)
servings.

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

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

12 no-boil lasagna noodles
1 lb. ground beef
1 egg
1 3/4 C. ricotta cheese
4 C. Cheddar cheese, shredded
3 C. chunky salsa
2 T. taco seasoning (dry)

Toppings:
1 T. green onions, chopped
sour cream
chopped fresh cilantro

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Brown
ground beef in large skillet,
drain & stir in taco seasoning.
In medium bowl mix egg with
ricotta cheese until well combined.
Place 4 lasagna noodles in bottom
of prepared pan; spread 1/3 of
ricotta mixture over noodles,
evenly spoon 1/3 of ground beef
then evenly spread 1/3 of salsa.
Top with 1/3 of Cheddar cheese-
repeat steps, finishing with Cheddar
cheese. Cover with foil & bake
30-40 minutes until heated through.
Turn on broiler, remove foil &
broil top until cheese is lightly
browned. Let cool 5-10 minutes
before cutting. Serves 6-8

(recipe: 12tomatoes.com)
—————————
Chicken Quesadilla Pie

1 large flour tortilla
1 rotisserie chicken, skin
removed, meat shredded
(or 2 chicken breasts, cooked/
shredded & boned)
1 (4 oz) can green chilies
2 C. Mexican-blend cheese,
shredded/divided
1 C. whole milk
1 C. flour
1/3 C. fresh cilantro, finely
chopped (plus extra for garnish)
2 eggs
1 tsp. baking powder
1/2 tsp. chili powder
salt/black pepper, to taste

Garnishes:
fresh, chopped cilantro
sour cream

Preheat oven 425 degrees F.
Lightly spray 9-inch pie plate.
Place tortilla in bottom of plate.
In large bowl combine shredded
chicken, 1 C. cheese, cilantro,
green chilies, chili powder, salt/
pepper – stir until combined then
transfer to tortilla, smoothing into
even layer. In separate bowl whisk
milk, flour & eggs; stir in baking
powder & season with salt. Once
smooth, carefully pour mixture over
chicken filling. Top evenly with
remaining cheese. Bake 20-25
minutes until surface is golden
brown & center is just set. Remove
from oven & let cool 5 minutes
before serving. Slice into wedges
& serve hot, garnished with more
cilantro or sour cream, if desired.

(recipe: 12tomatoes.com)
———————————

Mexican Dorito Casserole

2 C. shredded, cooked chicken
1 C. shredded cheese (more if you
like more)
1 can cream of chicken soup
1/2 C. milk
1/2 C. sour cream
1 can Ro-tel tomatoes (canned
tomatoes with jalapenos-mild)
1/2 packet taco seasoning mix
(or more, if desired)
1 bag regular Nacho Cheese Doritos

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except Doritos. Spray 2 qt. baking
dish with nonstick spray. Place a layer
of lightly crushed Doritos (about 2 C.)
in bottom of pan, then a layer of
chicken mixture; repeat once, ending
with chicken mixture. Top with more
shredded cheese. Cover & bake 30-35
minutes until bubbling hot.

(recipe: 77easyrecipes.com)

—————

Polvorones de Canele
(Cinnamon Cookies)

1 C. butter
1/2 C. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour

1 C. powdered sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In medium bowl cream
1/2 C. powdered sugar & butter
until smooth; stir in vanilla.
Combine flour, salt & 1/2 tsp.
cinnamon; stir into creamed
mixture to form a stiff dough.
Shape dough into 1 inch balls.
Mix 1 C. powdered sugar & 1 tsp.
cinnamon in a pie plate (or
shallow dish); roll balls in
mixture & place on prepared
cookie sheets. Bake 15-20
minutes until browned. Cool
on wire racks. Makes about 20
cookies.

(note: one of people rating these
cookies stated that they taste
MUCH better after cooling – don’t
eat them warm)

(recipe: allrecipes.com)
=======================

It’s been a busy week so far – baby
sat grandson yesterday and will again
(for 2-3 hours) today. He’s really getting
much more social – loves to ‘talk’ to
his mobile or people. Yesterday was
also my very favorite rummage sale at
a very close local church (they used to
hold their sales twice a year but were
having trouble getting enough volunteers
so now they only do ONE a year – I’ve
been patiently waiting for this.) When
I got the request to babysit from 10:30-
5 yesterday I was (to say the least) not
very pleased and went about the house
grumbling to myself. Husband heard me
and volunteered: “What if I watched him
for about an hour while you went to the
sale?” That took some thinking but then
I agreed (after checking with the baby’s
parents). When 1:30 p.m. came I rushed
through the sale (having been there for
so many years I knew exactly where each
department was). Since our middle son
moved out, I perused (very quickly) the
furniture department and found a Papasan
chair covered in navy blue cloth – it even
folds up – for $5.00; grabbed that. Also
found a sweater & blouse for me – total
of my purchases $13.00. (Now I can also
say that, in previous years with MUCH
more time on my hands to look, I’ve
been known to come home with a
big BOX ‘o stuff – books, kitchen items,
clothes, etc. but being pressed for
time, I only hit those areas I knew
I could get through quickly.) I
managed to get back to my son’s
house in a total of 50 minutes!
When I left husband & grandson,
the baby was sleeping – when I came
in the house he was STILL sleeping!
YAY! Thank You, Lord! (I prayed on it,
that the baby would be easy on my
husband). Saturday there are TWO
Mom2Mom sales in our area, both
going at the same time. A “Mom2Mom”
sale is where a bunch of Moms/
Grandmas, etc. get together (usually
in a church or gym) to sell all things
pertaining to babies: clothes, toys,
furniture, etc. I am still looking for
a fold up highchair and relatively
simple baby walker. (Yes, I could
easily buy them new, but since
I won’t be using them constantly,
it makes more sense to my little
“Scottish heart” to buy them at
a reduced price! Nothing like a
jam-packed week to keep me going!
(In fact, earlier I asked my husband:
It IS Friday, isn’t it? It’s been such a
busy/crazy week I forgot what day
it was!).

Hope your week is shaping up
nicely – enjoy your day!

Hugs;

Pammie

Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

===========

Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

(recipe: sixsistersstuff.com)
———————————

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

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

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

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

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie

More Easter Preparations

On the Easter dinner scene: after running my (I thought) ‘great’ idea of purchasing 2 VEGAN dinner options at a local restaurant this coming Saturday by son with vegan girlfriend, his reaction was: “But Mom – it won’t be FRESH!” UGH! He ended up Googling Falafel – turns out there’s a local grocery really close to here that sells it; his suggestion: buy it, warm it up and VOILA! We’ve got something she can eat! (Ah, the lengths we go to to please – but we DO want her to feel welcome!). I still need to figure out dessert(s) – haven’t got that far yet.

Yesterday was ‘take your Senior Friend out to lunch’ day – we went to Ruby Tuesday’s. Afterwards I stopped by the local Salvation Army store and found a really pretty, very fancy black top with silver sparkles that will be just fine for wearing with a straight, long black skirt should we get invited to a wedding! Total cost: $3.99! Also found a really pretty knit baby blanket which I purchased for 2 reasons: (1) to give to Detroit Veteran’s for their baby shower (it was brand new) and (2) to see if I could find/figure out the knit pattern. Last night I was on the ‘net’ for a good 1 1/2 hours trying to find that stitch – finally found it. It’s called Lucina Shell by Barbara G. Walker (Barbara is deceased but was known to be the premiere knitting ‘goddess’ and STILL is!). She creates gorgeous patterns – we’ll see if I can conquer this one!

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

No-Bake Chocolate Peanut Butter Bars

1 1/2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. honey
1/4 C. unsalted butter
3 C. regular or frosted cornflakes

Place choc. chips, peanut butter, honey
& butter in large glass bowl – microwave
2 minutes Full power. Remove & stir
until chocolate has completely melted
& all is well combined. Stir in cornflakes
& mix well. Line a 8 X 8″ baking pan with
parchment paper; spread choc. mixture
evenly in pan. Chill until firm, at least
2-4 hours. Slice with sharp knife & store
chilled bars in fridge up to 2 weeks.
Makes 48 bars

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

Fresh Tomato Bruschetta
(appetizer)

4 plum tomatoes, seeded/
chopped
1/2 C. shredded Parmesan
cheese
1/4 C. minced fresh basil
3 T. olive oil
2 T. minced fresh parsley
3 cloves garlic, minced
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. crushed red pepper
flakes
1/8 tsp. black pepper
1 French bread baguette
(10.5 oz) cut into 1/2″ slices
1/4 C. butter, softened
8 oz. fresh mozzarella
cheese, sliced

In small bowl combine the first
10 ingredients. Spread baguette
slices with butter; top each with
a cheese slice. Place on ungreased
baking sheets & broil 3-4 inches
from heat 3-5 minutes until cheese
is melted. Using a slotted spoon,
top each slice with about 1 T.
tomato mixture. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Brie-Cherry Pastry Cups
(appetizers)

1 sheet frozen puff pastry,
thawed
1/2 C. cherry preserves
4 oz. Brie cheese, cut into
1/2 inch cubes
1/4 C. chopped pecans or walnuts
2 T. minced chives

Preheat oven 375 degrees F.
Unfold puff pastry & cut into
36 squares. Spray 36 mini
muffin cups with nonstick
spray. Press squares into
cups & bake 10 minutes. Using
the end of a wooden spoon
handle, make a 1/2 inch deep
indentation in center of each
cup. Bake 6-8 minutes longer
until golden brown. Using
spoon handle, press squares
down again. Spoon a rounded
1/2 tsp. of preserves in each
cup & top with cheese. Sprinkle
tops with nuts & chives. Bake
3-5 minutes until cheese is
melted. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Sassy Chicken Salad

1 (10 oz) can (Red Gold)
Tex-Mex Petite diced
tomatoes & green chilies*
1/2 C. mayonnaise
1 T. honey
2 C. chopped, cooked chicken
1 C. thinly sliced celery
1 c. grapes, halved
1/2 C. chopped toasted
pecans

In medium bowl combine
tomatoes, mayonnaise &
honey. Stir in chicken, celery,
grapes & pecans. Cover &
chill. May be served in hollowed
out melons, avocados or
papayas. Makes a great
sandwich when served on a
croissant. Serves 6

PAM NOTE: I would guess
you could also use Ro*Tel
tomatoes as a substitute
(the ones with green chiles)

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

Sunshine Chicken Salad

1 oz. pkg. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. plain/pineapple or pina colada-
flavored if desired yogurt
1/4 C. honey
2 C. cooked chicken, cubed
1 (8 oz) can pineapple chunks, drained
1 1/2 C. seedless red grapes
1 (8 oz) can sliced water chestnuts,
drained (optional)
1 C. chopped celery
1/2 C. slivered almonds, toasted

Combine dressing mix, mayonnaise,
yogurt & honey in small bowl – chill
at least 30 minutes. Place chicken,
pineapple & grapes in a bowl; add
celery & water chestnuts (if using) &
toss with chilled dressing. Sprinkle
top with almonds before serving.
Serves 4

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

Pioneer Woman’s Best
Breakfast Potatoes

5 lb. red potatoes, roughly
chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded/
roughly chopped
1 red bell pepper, seeded/
roughly chopped
1/4 C. olive oil
1/2 stick butter, melted
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
kosher salt
fresh ground black pepper

Preheat oven 425 degrees F.
In large bowl toss potatoes,
garlic, onion, green & red bell
peppers, olive oil, butter, seasoned
salt, cayenne, salt/pepper. Bake
20-25 minutes, shaking pan twice.
Raise oven temperature to 500
degrees F. & bake until crisp &
brown, 10-15 minutes. Sprinkle
a little more salt & pepper on them
before serving. Serves 6-9

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

Carrot Fries with Lemon Dip
(need deep fry thermometer)

Dip:
1 C. sour cream
1/3 C. chopped fresh mint
1 1/2 T. fresh lemon juice
2 tsp. sugar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Fries:
5 C. vegetable oil
6 large egg whites, beaten
3 C. panko breadcrumbs
(Japanese breadcrumbs)
4 large carrots, peeled/cut
into 3 inch long sticks, each
about 1/2 inch thick
kosher salt
fresh ground black pepper

Dip:
In medium bowl mix sour cream,
mint, lemon juice, sugar, salt/pepper
until blended. Cover & chill at least
30 minutes and up to 1 day

Fries:
In large heavy-bottomed saucepan,
heat oil over medium heat until a
deep-frying thermometer inserted
into oil reaches 350 degrees F. (If you
DON’T have a thermometer, a cube
of bread will brown in about 3
minutes)

Place egg whites in medium bowl; place
bread crumbs in another medium bowl.
Working in batches, drop carrot sticks
into egg whites & turn to coat. Remove,
allowing any excess egg white to drip
back into bowl. Drop sticks into panko
& toss gently to coat.

Working in batches, fry sticks until
deep brown 3-4 minutes, turning &
separating with a wooden spoon &
adjusting temperature to maintain
350 degrees F. Drain on paper towels.

Place a bowl of dip in center of a
platter; sprinkle fries with salt &
pepper & arrange around dip on
platter. Serves 4-6

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling top

In large pot of boiling water, cook
macaroni 7-9 minutes just until
tender. Drain, rinse & let cool. In
large bowl combine cooked
macaroni with remaining ingredients
except paprika – mix well. Sprinkle
top with paprika & cover. Refrigerate
1 hour until ready to serve. Serves 10

(recipe: mrfood.com)
————————————-

Lemon Cream Fruit Tart
(overnight recipe)

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) melted butter
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest

assorted fruit for garnish, like
cut up strawberries, blueberries,
raspberries, peaches, blackberries,
etc.

Drizzle:
1/2 powdered sugar
1 T. your favorite coffee
creamer (or milk)
Whisk together & drizzle over
top of tart just before serving

In medium bowl combine graham
cracker crumbs, gran. sugar & butter;
mix well. Press mixture into bottom
of a 9-inch springform or tart pan.
Refrigerate until ready to use.
In small microwave-save bowl, sprinkle
gelatin over water; let stand 5 minutes
then heat in microwave on High 20
seconds. Stir thoroughly until gelatin
is completely dissolved. In large bowl
beat cream cheese & yogurt until
creamy. Add heavy cream & powdered
sugar – beat 2-3 minutes until thickened
& fluffy. Beat in lemon juice, lemon zest
& gelatin mixture until smooth. Pour
lemon mixture into crust. Cover &
refrigerate 8 hours or overnight. Garnish
with assorted fruits. Mix together drizzle
ingredients & drizzle over top of tart
just before serving.  Serves 8

(recipe: mrfood.com)
====================
Our weather has turned colder & rainy/gloomy –
looking at the rest of this week’s forecast, it doesn’t
look promising: partly sunny w/50% chance of rain,
cloudy with showers, temps in 60’s – oh well, it’s
good for the flowers, right?

Hope you’re having a good day and getting on
with your Easter preparations!

Hugs;

Pammie

Freebies by the side of the road!

Yesterday while driving home from evening church I spotted something along side the road at the end of someone’s driveway. Took me a bit of turning around before I was able to get to the driveway; as I got out of my car a gentleman who lived there asked if he could help me. I pointed to a rather nice baby changing table and he piped up and said: “It’s Free! You can have it!” I was thrilled! (mind you, here I am still dressed in my church clothes – fancy blouse & skirt, heels, etc.) He immediately says: “I can help you load it – here, let me give you a hand!” What a nice man! I told him that very soon we would be babysitting our grandson and that was the one thing I still needed. He said he thought that they might have picked up this very changing table, themselves, on the side of the road – how advantageous, right? I will need to find a pad for it and clean it up a bit (there was a bit of mud on the legs, since that driveway was a bit muddy – but mud never hurt anyone and I’ve got lots of cleaning supplies). YAY! I’m really thrilled! There are still only two items I’d like to purchase in the near future (for the baby): a walker and a high chair, neither of which I will be needing immediately. This week begins our baby’s Mom going back to work; I texted her a bit earlier asking if she has a schedule yet and she texted she will find out today. As she put it: “Our little guy is ready for  some ‘Grandma Pam’ time” Awwwwww – I’m ready! Her mother & I will be the babysitters while both parents are working which means I will be a bit more busy than my usual, but that’s OK.

Have you started planning your Easter meal yet? I haven’t heard from my oldest son as to what time OR what sides, so I’m still just waiting. Not sure, either, whether middle son & his new girlfriend will be joining us – she’s a Vegan (whole new learning experience for our family). I’m very happy for middle son – she’s very sweet and seems to really like our son. He’s a great guy but (as people would say) he’s a bit of a NERD – loves video games, Japanese Anime (cartoons) – he says he’s a lot like me (more emotional, caring, etc. than most guys are). We’ll see where all this goes.

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

No-Bake Banana Split Dessert

Crust:
2 C. graham cracker crumbs
1/2 C. unsalted butter, melted

Cream Cheese Layer:
12 oz. cream cheese, room temp.
1/4 C. granulated sugar
1 (8 oz) tub Cool Whip, thawed

Fruit & Toppings:
3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
drained well
16 oz. strawberries, hulled/sliced
1 (8 oz) tub Cool Whip, thawed
1/2 c. chopped walnuts
chocolate syrup
maraschino cherries

Spray a 9 X 13″ baking dish with
nonstick spray. In medium bowl
mix graham cracker crumbs &
melted butter with a fork, stirring
until all of crumbs are evenly moistened.
Dump crumbs into prepared pan &
press into an even layer. Refrigerate
while preparing next layer.

In medium bowl mix cream cheese &
sugar using elec. mixer on medium
speed until light & fluffy, about 3
minutes. Using a rubber spatula,
fold in Cool Whip until thoroughly
combined. Spread mixture on top
of graham crust. Arrange banana
slices in single layer on top of cream
cheese filling, top with an even layer
of crushed pineapple, then an even
layer of sliced strawberries. Cover with
Cool Whip, smoothing the top. Sprinkle
top with chopped nuts then drizzle
with chocolate syrup & top with
maraschino cherries. Refrigerate for
at least 4 hours or overnight.
Serves 12-16 (depending on how large
the servings are)

Leftovers can be stored, covered,
in fridge for up to 4 days.

NOTE: You can substitute whipped
cream for the Cool Whip; if using
this – leftovers should only be kept
for up to 2 days, refrigerated as
fresh whipped cream will become
watery as it sits in fridge.

(recipe: browneyedbaker.com)
————————————

Fiesta Pinwheels
(appetizers)

1 (8 oz) pkg. cream cheese,
softened
1/2 C. sour cream
1/4 C. picante salsa
2 T. taco seasoning mix
dash of garlic powder
1 (4.5 oz) can chopped black
olives, drained
1 (4 oz) can chopped green
chilies
1 C. (4 oz) finely shredded
Cheddar cheese
1/2 C. thinly sliced green onions
8 (10 inch) flour tortillas
salsa, for dipping

In small bowl beat cream cheese,
sour cream, picante sauce, taco
seasoning & garlic powder until
smooth. Stir in olives, chilies,
cheese & onions – spread about
1/2 C. on each tortilla. Roll up,
jelly-roll style. Wrap in plastic
wrap & refrigerate 2 hours or
overnight. Slice into 1 inch pieces;
place on a platter & serve with
salsa. Makes about 5 dozen.

(recipe: tasteofhome.com)
————————————
Warm Bacon Cheese Spread

1 round (1 lb) loaf sourdough
bread
1 (8 oz) pkg. cream cheese,
softened
1 1/2 C. (12 oz) sour cream
2 C. (8 oz) shredded Cheddar
cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. sliced bacon, cooked/
crumbled*
1/2 C. chopped green onions

assorted crackers, for serving

Preheat oven 325 degrees F.
Cut top fourth off top of bread
loaf; carefully hollow out the
bottom, leaving a 1 inch shell.
Cut the removed bread into
cubes & place in a ziplock bag
(to keep them from drying out).
In large bowl beat cream cheese
until fluffy. Add sour cream,
Cheddar cheese & Worc. sauce
until blended – stir in bacon &
onions then spoon into bread
shell. Wrap in heavy-duty foil
(about 24″ X 17″ ) & bake 1 hour
until heated through. Serve with
crackers & reserved bread crumbs.
Makes 4 Cups dip.

*You can make this a Seafood
Dip by changing out the bacon
for equal amounts lump crab,
cooked shrimp or a combination
of the two.

(recipe: tasteofhome.com)
——————————-

Cheesy Chicken Tortilla Casserole

1 (10.5 oz) can cream of chicken
soup
1 (10.5 oz) can cheese soup
1 (10 oz) can Ro*Tel tomatoes or
diced tomatoes with chilies, undrained
2 lb. skinless boneless chicken breasts,
cut into 1 inch cubes
1 C. diced green pepper
1 C. diced onion
1 clove garlic, finely minced
1 T. paprika
1 T. chili powder
2 tsp. ground cumin
1 (16 oz) bag Mexican-blend shredded
cheese, divided
10 corn tortillas, cut or torn into
quarters
3 C. crushed corn chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
combine soups & canned
tomatoes; mix well. In another
bowl combine chicken, garlic,
pepper, onion & spices – mix
well until all is evenly coated.
Place a layer of chicken mixture
in bottom of prepared pan
followed by a layer of soup
mixture. Add a layer of corn
tortillas followed by a layer
of shredded cheese – continue
until you run out of ingredients.
Bake 20 minutes. Remove from
oven & spread a layer of crushed
corn chips on top followed by a
layer of shredded cheese. Bake
10 more minutes. Allow to cool
slightly & serve.

(recipe: recipelion.com)
—————————–

Crockpot Ham Steaks & Pineapple
Rings

2 1/2 lb. ham, sliced into 1/2″ slices
1 (20 oz) can pineapple slices –
reserve juice for sauce
1 (6 oz) can maraschino cherries,
drained
3 T. brown sugar (packed)
1 T. mustard
1 T. apple cider vinegar

Place ham slices, pineapple slices &
cherries in crockpot. In medium
bowl mix pineapple juice, brown
sugar, mustard & apple cider
vinegar – whisk until smooth &
pour over ham. Cover & cook on
Low 5 hours WITHOUT opening
lid during cooking time. Drizzle
sauce over each serving. Serves 8

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

Sweet & Sour Pork Chops

1 (20 oz) can pineapple chunks,
drained (liquid reserved)
1 1/4 C. ketchup
1 T. brown sugar, firmly packed
1 T. cider vinegar
3 carrots, sliced into 1/4″ rounds
1/2 green bell pepper, cut into
chunks
2 T. vegetable oil
4-6 pork loin chops, 1 inch thick

Preheat oven 350 degrees F.
In large saucepan combine reserved
pineapple juice, ketchup, brown sugar
& vinegar; cook 5 minutes until hot.
Add pineapple chunks, carrots &
green pepper; remove from heat. In
large skillet heat oil & add chops –
brown on both sides. In shallow
baking dish arrange chops. Spread
pineapple/vegetable mixture over
top. Cover with foil & bake 25-35
minutes until chops are done &
vegetables are crisp-tender. Serves 4

(recipe: mrfood.com)
———————————

Best Sweet Coleslaw

1 (16 oz.) bag coleslaw mix
2/3 C. mayonnaise
1/3 C. granulated sugar
2 T. apple cider vinegar
1/4 tsp. salt
1/2 tsp. celery seeds

In medium bowl stir mayonnaise,
sugar, vinegar, salt & celery seeds
until well mixed. Mix in coleslaw
blend & stir until well coated.
Cover & refrigerate 1-2 hours
before serving.

(recipe: dearcrissy.com)
———————————-

Sweet Potato Casserole
w/ Brown Sugar topping

2 (29 oz, ea) cans cut sweet
potatoes, mashed
1/2 C. butter, melted
1/3 C. evaporated milk
3/4 C. granulated sugar
1/2 tsp. vanilla
2 eggs, beaten
1 C. light brown sugar
1/2 C. flour
1/3 C. butter
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
mix mashed sweet potatoes,
1/2 C. butter, evap. milk, sugar,
vanilla & eggs. Spread mixture
evenly into prepared pan. In
small bowl combine brown
sugar & flour – cut in 1/3 C.
butter until mixture is crumbly,
then stir in pecans. Sprinkle
mixture evenly over top of
sweet potato mixture. Bake
25 minutes until golden brown.

(recipe: dearcrissy.com)
—————————-

Pineapple Pecan Carrot Cake

Cake:
2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 C. canola or vegetable oil
1 C. light brown sugar
1/2 C. granulated sugar
4 large eggs
1 tsp. vanilla
2 C. shredded carrots *
(about 5-6 carrots)
1 (8 oz) can crushed pineapple,
drained
1 C. chopped pecans, divided

Cream Cheese Frosting:

1/2 C. (1 stick) butter, softened
1 (8 oz) pkg. cream cheese
3 1/2 C. powdered sugar
2 T. heavy whipping cream
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
whisk flour, baking powder, baking
soda, salt, cinnamon, cloves &
nutmeg. In another bowl whisk oil,
brown sugar, gran. sugar, eggs &
vanilla. Pour wet ingredients into
dry & stir until combined. Fold in
grated carrots, crushed pineapple
& 1/2 C. pecans. Spread batter into
prepared pan & bake 40-50 minutes.
Cake is done when a wooden tooth-
pick inserted into center comes out
clean. (NOTE: if cake is browning too
quickly, loosely lay a piece of foil over
top to prevent from browning too
much). Remove cake from oven &
place on wire rack – cool completely.
(If you need to speed up the cooling
process, refrigerate cake after it has
cooled on cooling rack 45 minutes.)
Frosting:
In a bowl beat together butter & cream
cheese until creamy & combined. Add
powdered sugar, heavy cream & vanilla;
beat until combined & fluffy, about
1-2 minutes. Spread over cooled cake
& sprinkle remaining nuts on top.

Cake can be made ahead of time. Bake
the cake, cool on cooling rack 45
minutes; cover & leave in fridge up to
2 days before needed. Remove from
fridge, prepare frosting, frost cake &
serve.

*You can shred your own carrots
using a cheese grater – much cheaper
than buying shredded

(recipe: togetherasfamily.com)

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

Gas prices have dropped a teeny bit
from $2.59/9 to $2.53/9 . . . guess
that’s better than going up, right?

Our weather is now more ‘almost
Summer-like’, yesterday it got up
to 74 degrees & sunny – YAY! Today
is supposed to be high of 76 &
cloudy with 70% chance of rain
tonight. Rest of week is in the 50’s
but that’s better than the 30’s!

Hope you’re enjoying this Spring
weather in your area. Try to stay
healthy!

Hugs;

Pammie

Happy Sunday!

It’s a rather gloomy, wet day out there (temp is 47 degrees F.) but it’s better than snow! (guess you could say it’s ‘liquid snow’, right?). I’m slowly feeling better – was able to go to church and sing in the choir (YAY!). Came home later & had a surprise visit from oldest son & his little family; they stopped by to drop off husband’s air pump. It was nice to see ALL of them – newest grandson is now officially 4 weeks/or 1 month old. I get the fun of babysitting him tomorrow evening while his parents go to a concert/date – am guessing about 4-5 hours, total – we’ll see. I also get the ‘fun’ of learning all the in’s & outs of new-fangled baby paraphernalia like the Dr. Brown baby bottles and heating pumped mommy milk on the stove after it’s been frozen! (In my day I used the microwave and, being our boys were adopted, didn’t have to figure out how to defrost that kind of milk). I’ve decided, since it’s supposed to continue raining/storming, I’m taking some matches with me – just in case the power goes out. I KNOW they have lots of candles. Should be a fun/interesting/unique experience, for sure!

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

 Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls

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

Liver & Onions with Bacon!

1 lb. beef liver
1/4 – 1/2 C. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper (to taste)
2 medium onions
4 slices bacon, cooked/crumbled
2 T. butter
2 T. water

Preheat oven 325 degrees F.
Brown bacon in pan & reserve
grease. Wash the liver & slice
into thin (1/4 – 1/2″) slices;
rinse well & pat dry using paper
towels. Mix flour, garlic powder,
salt/pepper in small bowl. Grease
bottom of 9 X 13″ baking dish using
the bacon grease. Dip liver slices into
flour mixture & place in prepared dish.
Thinly slice onions into rings & layer
on top of liver. Cut butter into small
pats & place over sliced onions. Add
water to pan to keep all moisture from
cooking off. Bake 30-40 minutes until
well cooked & onions are soft. It may
take up to an hour, depending on
thickness of liver slices. When done
cooking, sprinkle top with bacon
crumbles. Serves 4-6

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

Cowboy Cornbread Meatloaf

1 1/2 – 2 lb. ground beef
1 egg
1 box cornbread stuffing mix
1 tsp. garlic powder
1 tsp. seasoning salt
1/3 to 1/2 C. sliced canned mushrooms
1/2 C. diced onions
1/2 C. honey BBQ sauce (or your
favorite)

Preheat oven 375 degrees F.
Prepare stuffing according to box
directions. Combine stuffing,
ground beef, egg, garlic powder,
seasoning, mushrooms & onions-
mix well. Spray a loaf pan with
nonstick spray & press meatloaf
into pan evenly. Brush top of
meatloaf with a light coating of
BBQ sauce. Bake 1 hour; remove
& brush again with a thick layer
of BBQ sauce; place back in oven
another 5  minutes. Serves 6

(recipe: militarywivessaving.com)
——————————-
BBQ Chili Cheese Biscuit Casserole

1 lb. ground beef or turkey
1/2 large onion, finely diced
1 large carrot, peeled/shredded
1/2 bell pepper, diced
2 stalks kale, chopped (or few
handfuls spinach, chopped)
1 1/2 T. chili powder
1 (19 oz) can black or kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes,
drained
1/2 C. ketchup
1/2 C. BBQ sauce

Biscuits:
2 C. flour
1 T. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder
(optional)
1/2 C. cold butter cut into
1/2 inch cubes
1/2 to 3/4 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 450 degrees F.

Chili:
In large oven-safe skillet cook
ground beef & onion over medium-
high heat until browned. Add carrot,
pepper, kale (spinach) & chili powder;
cook 2-3 minutes until veggies are
softened. Add beans, tomatoes, ketchup
& BBQ sauce. Cover & simmer over
medium heat 10 minutes. (while cooking,
prepare the biscuits)

Biscuits:

In medium bowl mix flour, baking
powder, salt & garlic powder. Add
butter cubes to mixture & cut in until
crumbly. Stir in milk gradually, stirring
just enough so dough comes together.
Roll out on floured surface & cut into
biscuit rounds (or you can leave as
one piece). Place biscuits on top of
chili mixture. Lay a piece of foil over top
(do not tighten around skillet – this is
only to prevent spatters in oven). Bake
10 minutes until light golden brown.
Remove foil, sprinkle with cheese &
bake 1-2 minutes more until cheese
melts. Serves 8

NOTE: Can be made ahead:
Cook chili 10 minutes & prepared
biscuit dough. Wrap dough in plastic
wrap & refrigerate. Cool chili to
room temp & refrigerate. When ready
to bake, bake chili, covered at 450
degrees F. 10-15 minutes before adding
biscuits on top & baking additional 10
minutes.

To Freeze: Assemble completely, minus
the cheese & freeze. To bake, thaw in
fridge overnight or on counter 2-3 hours.
(Might require additional baking time
if still partially frozen when you bake.
Sprinkle on cheese during last 10 minutes.

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

Crockpot Vegetarian Minestrone

1 C. dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1 1/4 qt. (5 C.) vegetable broth
3/4 C. ditalini pasta, uncooked
3/4 C. “Classico Traditional Basil
Pesto pasta sauce & spread”
1 (5 oz) pkg. fresh baby spinach leaves
juice of 1 lemon
1/3 c. grated Parmesan cheese

Spray insides of crockpot with nonstick
spray & place beans, carrots & garlic in
bottom. Add broth & stir. Cover & cook
on Low 7-8 hours (or High 3 1/2 – 4 hours).
Stir in pasta & pesto sauce; cover & cook
on Low 30 minutes (or High 15 minutes).
Add spinach & lemon juice; stir & serve
topped with cheese. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————————–
Sheet Pan Home Fries

20 oz. baby red potatoes, cut
into 1/2 inch pieces
1 small onion, chopped fine
1 green bell pepper, diced
2 carrots, chopped
1 1/2 T. olive oil
1 1/4 tsp. kosher salt
fresh black pepper

Preheat oven 375 degrees F.
Line a sheet pan with foil or
spray with nonstick spray.
Combine all ingredients in
large bowl & toss to coat
then transfer to sheet pan &
spread in single layer. Roast
on bottom rack of oven 15
minutes. Turn mixture using
a spatula & roast an additional
25-30 minutes until golden
brown & cooked through.
Serves 4

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Veggie-Lovers Cream Cheese Spread

8 oz. softened cream cheese*
1 T. finely diced jalapeno pepper
(optional)
3 T. finely diced green bell pepper
3 T. finely diced red bell pepper
1 green onion, chopped finely
3 T. finely diced carrot
3 T. finely diced broccoli (stem &
flower)
1/2 tsp. salt
1/2 tsp. garlic powder
pinch sugar
pinch ground white pepper

Mix all ingredients together well;
refrigerate until ready to serve.
Makes 1 cup approximately

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

1/2 C. butter
4 egg yolks
1 egg
1 box yellow cake mix
sprinkles
3 1/2 C. white chocolate chips
1 can sweetened condensed milk
1 1/2 tsp. vanilla

Preheat oven 325 degrees F
Spray 9 X 13″ cake pan with nonstick spray.
Whip butter until fluffy, add egg & yolk
in large bowl; combine dry cake mix
along with some sprinkles. Press
dough into prepared pan & bake
18-20 minutes. Allow cake to cool
completely.
Melt white chocolate  chips in a pan
on stove (or microwave)
then combine with sweetened
condensed milk & vanilla to make
fudge layer – pour mixture evenly
over cooked ‘cake’ & smooth top.
While ‘fudge’ layer is still warm, line Peeps
side-by-side (varying colors, if desired)
on top & add some sprinkles to top.
Place pan in fridge to set. Once set,
cut into
bars (following Peeps bodies) &
serve.

(recipe: tiphero.com)
=========================

This coming week looks like it will be
pretty busy with babysitting, knit group,
special needs group, visiting our Tax Man,
special needs Gym Night – SO GLAD my
back is finally feeling better!

Still working on knitting baby hats for
the Detroit Vet’s baby shower in Sept.,
1 pink variegated yarn baby blanket &
the mint green Diagonal Squares crocheted
baby blanket – keeps me out of trouble!
Need to visit the library again soon, ran out
of books to read. I ended up ‘raiding’ my
upstairs paperbacks (we’re talking 1980’s+)
and found “The Fourth Estate” by Jeffrey
Archer (one of my favorite authors) – I thought
I’d read all his books but this one was new
to me (that could either mean I haven’t
read it ORRrrrrrrrrr I’m getting too old and
I DID read it, just forgot! … Oh well . . .

Hope you’re having a great Sunday!

Hugs;

Pammie

a day early but it’s OK!

Tomorrow is St. Patrick’s Day but I still have more recipes to share with you – so I made my post a day early! Today’s weather is a little warmer – sunny & 34 degrees F. (high supposed to get to 37!). I’m good with cold as long as there’s sun & it’s clear out! (Fussy – right?) I’m also in a good mood because I’m going to visit my oldest son & his little family later on this evening – get to see my oldest grandson (10) and his baby brother (almost 3 weeks this Saturday). This will be the first time I, as Grandma, will be around both boys – will have to remember to be extra-attentive to oldest so as not to incite any feelings of jealosy, since oldest was here first.

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

Warm Triple Chocolate Pudding Cake

1 (2 layer) pkg. devil’s food cake mix
2 (3.9 oz, ea) pkgs. Chocolate instant
pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
3 C. miniature marshmallows
3 oz. semi-sweet chocolate

Preheat oven 350 degrees F.
Prepare cake mix as directed on pkg;
spray 9 X 13″ baking dish with nonstick
spray & pour batter into pan. Beat
dry pudding mixes, sugar, milk & water
using whisk 2 minutes; pour over cake
batter. Place baking dish on a rimmed
baking sheet. Bake 55 minutes to 1 hour
until a wooden toothpick inserted into
center comes out clean. Cool 10 minutes.

Heat oven broiler
Top cake with marshmallows & broil,
6 inches from heat, 30 seconds to
1 minutes until marshmallows are
golden brown. Melt chocolate as
directed on pkg; drizzle over top of
marshmallows. Cool 15 minutes.
Serves 16

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

Hot Chili Cheese Dip

8 oz. softened cream cheese
1 can Hormel Chili without beans
1/2 C. chopped green onions
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spread cream cheese in bottom of
9-inch pie plate. Top with chopped
green onion & spread chili on top.
Top with shredded cheese & bake
10 minutes until heated through &
cheese is melted. Serves 10

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

Irish Tavern Steak & Ale Soup

1 lb. chuck or round steak, cut
into 1-inch cubes
2 large potatoes, cut into chunks
1 stalk celery, sliced
1 small onion, sliced
1/2 C. sliced mushrooms
1 tsp. fresh thyme or 1/2 tsp.
dried
1 chicken bouillon cube
1 (12 oz) can beer or ale
1/2 C. cream or evaporated milk
1 1/2 C. shredded sharp Cheddar
cheese
2 T. olive oil

Seasoned flour:
1/4 C. flour
1/2 tsp. salt
pinch black pepper

Heat 1 T. oil in heavy skillet over
medium heat. Mix seasoned flour
ingredients & place in a plastic bag.
Place cubed meat in bag & shake
until meat is coated. Place meat in
hot skillet, shaking off any excess
flour. Brown meat on all sides &
place in crockpot. Return skillet
to heat & add remaining 1 T. oil.
Saute onions, mushrooms, garlic &
celery until almost tender. Place
mixture in crockpot. Add potato
chunks to crockpot & pour beer
over top. Add bouillon cube &
thyme. Cover & cook on High
5-6 hours or Low 8-10 hours*
Turn off crockpot & add cream-
stir well. Add cheese & stir again.
Replace lid & let stand 10
minutes – stir again & serve.
Makes 4 servings.

*Poster recommends cooking
it on High so meat doesn’t break
apart

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

Spicy Red Cabbage

4 oz. raisins
3 T. dark brown sugar
1 clove garlic, crushed
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
salt/black pepper
1 (2 lb) red cabbage, cored/
shredded
1 lb. tart apples, peeled/
cored/shredded
2 red onions, sliced
5 oz. apple cider
2 T. white wine vinegar or
cider vinegar
1 bay leaf

Combine raisins, sugar, garlic,
cinnamon, nutmeg, cloves,
salt/pepper, to taste. Layer
cabbage, apples & onion in
a Dutch oven, sprinkling
sugar mixture in between
layers as you go. Pour cider &
vinegar over top & drop in
bay leaf.
This dish may be cooked either
in the oven or stovetop.

If using oven, Preheat 350 degrees F.
Cover with tight-fitting lid & cook
slowly, stirring occasionally.
You can leave lid off for last 30 minutes
to reduce fluid & concentrate the flavor –
remove bay leaf & discard.

If doing stovetop, cover with tight-
fitting lid & cook slowly 2-3 hours,
stirring occasionally.

Dish can also be prepared ahead &
frozen. Serves 8

(recipe: cookstr.com)
———————————

Crockpot Beer Chicken

2 lb. skinless, boneless chicken
breasts (poster used 8 breasts,
4 oz. each)
1 bottle or can beer
1 tsp. salt
1 tsp. garlic powder
1 T. dried oregano
1/2 tsp. black pepper

Place all ingredients in crockpot;
cook on High 4-5 hours or Low
6-8 hours. Serves 8

(recipe: yummly.com)
————————————–

Crockpot Beef/Beer & Onion Ribs

oil for cooking
3-5 lb. beef back ribs
1 (1.0 oz) pkg. onion soup mix (dry)
1 large onion, sliced thick
1 (12 oz) can beer

Place a large pan over medium-high
heat; coat bottom of pan with cooking
oil & brown ribs then place in 6 qt.
crockpot. Add soup mix, onions &
pour beer over top. Cover & cook
on Low 7-8 hours without opening
lid during cooking time. Serves 4

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

Mint Chocolate Chip Cheeseball

8 oz. cream cheese, softened
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 1/2 tsp. mint extract
green gel food coloring
2 c. mini chocolate chips, divided

animal crackers, graham crackers,
chocolate or vanilla wafers, for
dipping

Cream cream cheese & butter together.
Gradually beat in powdered sugar, then
extract & green gel coloring until desired
color is reached. Stir in 1 C. choc. chips &
transfer mixture to a bowl; refrigerate
at least 1 hour.

Sprinkle 1/2 C. choc. chips on top of a
piece of plastic wrap. Scoop out cream
cheese mixture & place on top of chips.
Sprinkle top of cream cheese with more
choc. chips. Wrap cheese mixture into a
ball & place in a clean bowl. Press into
bowl to form ball. Remove wrap &
invert onto a serving board or cake stand.
Sprinkle with more choc. chips, if needed.
Serve immediately or refrigerate until
ready to serve.

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

Neighborhood Coffee Cake

1 C. (2 sticks) butter
1 1/2 C. sugar
3 eggs
3 C. flour
2 tsp. baking powder
1 tsp. vanilla
1 (21 oz) can blueberry pie filling

Topping:
1/4 C. flour
1/4 c. sugar
2 tsp. butter
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. In large bowl cream
1 C. butter & 1 1/2 C. sugar; add
eggs, one at a time,. Add 3 C. flour,
baking powder & vanilla; mix well.
Spread half of batter into prepared
pan. Using a wet knife, spread pie
filling evenly over batter & cover
evenly with remaining batter.

Topping:
In small bowl mix 1/4 C. flour, 1/4
C. sugar, 2 tsp. butter & cinnamon
using a fork, until crumbly. Sprinkle
over batter & bake 55-60 minutes until
a wooden toothpick inserted into center
comes out clean. Cool in pan on wire
rack. Cut & serve. Serves 15

(recipe: mrfood.com)
=========================

 

Hope you’re having a great day –

Hugs;

Pammie

Yep, it’s Michigan!

12243076_10208800182751312_7098183096054005269_n

Yesterday evening, while driving to my special needs group, it was windy with a light rain. During the evening that changed – I drove home with 40 MPH. winds and SNOW! Getting up this morning, the ground is lightly covered in the white stuff and the temps. dropped from 50’s (early yesterday) to 25 degrees (with wind chill – feels like 15 degrees F). – typical MICHIGAN in the Spring! Ugh! Going over the weather report, it seems we’re also supposed to get 3 inches of the white stuff around 3 p.m. today – oh, joy – looks like that quick run to the store & drug store will have to take place NOW!

Gas prices have also jacked up – from $2.29/9 to $2.49/9 – that’s quite a jump!

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

Tornado Cake

Cake:
1 1/2 C. sugar
2 eggs
2 C. flour
1 C. chopped nuts
1 (16 oz) can fruit cocktail with syrup
2 tsp. baking soda
1/4 C. brown sugar

Icing:
1 stick butter
1 C. shredded coconut
3/4 C. brown sugar
1/2 C. evaporated milk or Half & Half

Preheat oven 325 degrees F.
Spray a 9 X 13″ baking pan with nonstick
spray & dust inside surfaces with flour
Mix sugar, eggs, fruit cocktail, baking
soda & flour; pour into prepared pan.
Combine brown sugar & nuts; sprinkle
over top. Bake 40 minutes.
Mix ingredients for icing & spread onto
cake while still hot.

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

Double Meltaway Steak

1/2 C. (1 stick) butter,
softened
1 T. minced garlic
1/2 tsp. onion powder
2 tsp. chopped fresh parsley
2 strip steaks
1/2 tsp. salt
1/4 tsp. black pepper

In medium bowl combine
butter, garlic, onion powder &
parsley; mix well. On a 12-inch
square of waxed paper, pour
butter mixture down center
of sheet & roll into a 1 inch
thick log. Wrap tightly &
refrigerate about 1 hour,
until firm.
Sprinkle each side of steaks
evenly with salt/pepper. Spray
a grill pan or heavy skillet with
nonstick spray & heat over
medium-high heat. Cook
steaks 6-8 minutes per side for
medium doneness or to desired
doneness. Remove butter ‘log’
from fridge; slice off a slice &
place on steaks – serve immediately.
Serves 2

The idea is: the butter seasons the
steaks & the tender meat melts in
your mouth –

(recipe: mrfood.com)
———————————-

Chicken Parmesan Bites
(appetizer)

2 C. panko bread crumbs
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 C. grated Parmesan cheese
1 large egg, beaten with 1 T. water
2 C. flour
1 1/2 lb. boneless skinless chicken
breasts cut into bite-sized pieces
kosher salt/black pepper
oil – for frying
1 C. marinara sauce
1/4 lb. mozarella cheese cut into
1/2″ cubes
2 T. fresh chopped basil (garnish)

Preheat oven 350 degrees F.
Using 3 large bowls:
Bowl 1: whisk breadcrumbs, garlic
powder, paprika & Parm
Bowl 2: egg & water
Bowl 3: flour
Season chicken pieces with salt/
pepper – coat each piece of chicken
in flour (shake off excess) dip in
egg & coat in breadcrumb mixture;
set aside on a plate. In deep cast-
iron or heavy skillet warm 1″ oil
over medium-high heat. Add coated
chicken & cook until golden, 5-7
minutes, turning, drain on a paper
towel-lined plate. Arrange cooked
pieces in a baking dish in a single
layer. Add a small spoonful of
marinara over chicken & top with
a cube of mozzarella. Bake 3-5 minutes
until chicken is warmed through &
cheese is melty. Garnish with basil
& serve immediately. Serves 6

(recipe: delish.com)
———————————-
Spicy Enchilada-Stuffed Shells

24 jumbo pasta shells, uncooked
1/2 lb. ground beef
1/2 lb. Mexican chorizo sausage
1 (10 oz) can red enchilada sauce
1 C. thick salsa
1 (15 oz) can pinto beans, rinsed/
rained
1 (8 oz) pkg. shredded jalapeno
cheese, divided (Kraft)

Preheat oven 350 degrees F.
Cook pasta shells accordg. to pkg.
directions, omitting salt. Cook
ground beef & chorizo in large
skillet on medium heat until
done, stirring frequently; drain.
Mix enchilada sauce & salsa until
blended & spread 1/2 C. mixture
on bottom of 9 X 13″ baking dish
sprayed with nonstick spray. Add
1 C. remaining enchilada sauce
mixture to meat mixture in skillet;
stir in beans & 1 C. cheese. Drain
pasta shells & fill with meat mixture.
Place, filled sides up, in dish,
sprinkling top with remaining
cheese & drizzle remaining
enchilada sauce on top. Cover
with foil & bake 30 minutes until
heated through. Serves 8

(recipe: kraftrecipes.com)
—————————–

Crockpot Garlic Parmesan Chicken

4 boneless skinless chicken breasts,
thawed
1 C. (2 sticks) butter, softened
1 c. mayonnaise
1 c. shredded Parmesan cheese
12 cloves garlic, finely minced
1/2 tsp. oregano
1/2 tsp. basil
(optional: 1 tsp. fresh squeezed lemon
juice/pinch salt)

Spray insides of crockpot with nonstick
spray. Place chicken in crockpot & cook
on High 3 hours or Low 6 hours, covered.
After 3 hours (on High or 6 on Low)
drain juices. In small bowl combine butter,
mayo, Parm cheese, garlic, oregano, basil
& salt – stir well & pour over chicken. Cover
& cook 30 minutes more or until done.
Serves 4

(recipe: thefrugalgirls.com)
———————————————

Mashed Potato Casserole

8 medium potatoes (about 2 lb),
peeled/cubed
1 C. evaporated milk
1/4 C. Parmesan cheese
2 C. shredded Cheddar cheese,
divided
1/2 C. sour cream
4-6 slices bacon, cooked/crumbled
(or 1/2 C. bacon bits)
salt/pepper, to taste
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray an 8 or 9″ baking dish
with nonstick spray. Boil
potatoes in large pot until
tender, about 20-30 minutes;
drain well. Return potatoes
to pot & add milk, sour cream,
salt/pepper & garlic powder –
beat/mash until smooth &
creamy. Fold in 1 C. Cheddar
cheese. Spread mixture evenly
in bottom of prepared dish &
bake 20 minutes. Remove from
oven & top with bacon & remaining
1 C. Cheddar cheese. Return to
oven & bake until cheese is
melted. Serves 6

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

Italian Sausage Kale Soup

1 (19 1/2 oz) pkg. Italian turkey
sausage links, casings removed
1 medium onion, chopped
8 C. chopped fresh kale
2 cloves garlic, minced
1/4 tsp. crushed red pepper
flakes, (optional)
1/2 C. white wine or chicken stock
3 1/4 C. (26 oz) chicken stock
1 (15 oz) can white kidney or
cannellini beans, drained/rinsed
1 (14.5 oz) can no salt added
diced tomatoes, undrained
1/2 C. sun-dried tomatoes (NOT
packed in oil), chopped
1/4 tsp. pepper

In 6 qt. stockpot, cook sausage &
onion over medium heat 6-8 minutes
until no longer pink, breaking meat
into crumbles. Remove to a bowl or
plate with slotted spoon. Add kale to
pot, cook & stir 2 minutes. Add garlic
(and, if desired – pepper flakes), cook
1 minute. Add wine, cook 2 minutes
longer. Stir in sausage mixture &
remaining ingredients. Bring to boil;
reduce heat to simmer. Cover &
cook 15-20 minutes until kale is tender.
Serves 8 (2 quarts)

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

7 Minutes in Heaven Cake

1 box angel food cake mix
2 boxes instant chocolate
pudding mix (& ingredients
to make them)
4 C. heavy cream
1/4 T. powdered sugar
1 tsp. vanilla
chocolate shavings

Preheat oven 350 degrees F.
Prepared cake mix accordg. to
directions. Pour about two-
thirds of batter into UNgreased
9 X 13″ baking dish; bake until
slightly golden, about 25-30
minutes. Let cool.
When cake is cooled: poke big
holes in cake across entire surface
of cake using rounded end of a
wooden spoon. Combine pudding
mixes & milk* in medium bowl; whisk
until mixture just begins to thicken-
pour over surface of cane & spread
with a spatula making sure pudding
gets into all holes. Cover & refrigerate
2 hours.
Prepare whipped cream:
In large bowl combine heavy cream with
sugar & vanilla – beat until stiff peaks
form. Spread over top of cake & garnish
with chocolate shavings. Serves 10-12

*amount of milk required to prepare
the 2 boxes of pudding mix

(recipe: delish.com)

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

Lately this week I’ve been slightly amazed at
people – for example: Knit/Crochet night we
usually average around 15-19 people…this
week we had 7, including me! No particular
reason why for the absences (President’s
speech? It was lightly raining?). Last night,
for my special needs group – the weather was
really crappy – we fully expected a very small
crowd – we had 25 PLUS caregivers! Strange!
Guess ya just never know, right?

Not much else going on around here – I still
need to finish getting the upstairs ready for
#2 son to move up there; still have to finish
shredding old bills – don’t really feel the
‘urge’ to do either! Oh well – ‘eventually’,
(grin).

Hope you have a great day!

Hugs;

Pammie

A little at a time

good-morning-friends

Each day, lately, I’ve attempted to make a ‘dent’ in the ‘world of the upstairs JUNK’! Today was another ‘go at it’ – we’re talking YEARS of accumulations. Today I actually ‘found’ more little kids reading books, about 6 BOXES of VCR movie tapes (oh, joy), MORE of my old High School Homeschool books (a friend from church wants them – we’re talking Geometry, Biology, Economics, etc.) and that was just today’s discoveries. By the time I’m done I’m hoping to make more room upstairs for when middle son moves up there. It will be a LOT neater/cleaner and a little more roomy – makes my little heart glad.

Along with the cleaning ‘fun’ I ran into more bags of old house bills/receipts, etc. which need to be shredded. I don’t know about you, but shredding is NOT one of my favorite pastimes – boring! I have 2008 & 2009 to do in the next few days. My basic complaint (besides it being boring) is that those little ‘shreds’ seem to jump out of the garbage bag and end up being trecked all over the house! UGH! Oh well – one more job tackled – hopefully.

===========

Crockpot Lemon Spoon Cake
(about 4 lemons total for recipe)

1 (15.25 oz) box yellow cake mix
1/2 C. lemon juice (plus 2 T. for glaze)
1/2 C. water
1/3 C. melted butter
3 eggs
1 T. lemon zest (packed)

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

vanilla ice cream, if desired, for serving
cake with

In large bowl add cake mix, lemon juice,
water, melted butter, eggs & lemon zest;
mix with a spoon until combined. (Do not
over mix, some lumps are fine)
Spray insides of crockpot with nonstick spray.
Pour batter into crockpot & smooth out evenly.
Cover & cook on High 1 1/2/ – 2 hours. Check
after 1 1/2 hours by pressing center of cake with
your fingers – it should be firm). If you are not
ready to serve when cooking time is up, turn
crockpot to warm setting.

Mix glaze ingredients in small bowl with a spoon.
Scoop cake into bowls & drizzle some glaze over
each serving. Serve with vanilla ice cream, if
desired. Serves 8 or more

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

Easy Shrimp Scampi

2 T. olive oil
5 T. butter
1/4 tsp. ground red pepper
1 lb. shrimp, (uncooked), peeled/
deveined
3 cloves garlic, finely minced
1/2 tsp. salt
1/4 C. chopped parsley, divided
juice of 1 lemon

cooked rice or pasta for 4

Heat skillet over medium heat; add
oil & butter – heat until bubbly.
Add ground red pepper; stir constantly
30 seconds. Add shrimp, garlic, salt/
half of parsley; continue to stir 2
minutes. Add lemon juice & cook
1 more minute. Remove from heat &
garnish with remaining parsley. Serve
warm over cooked rice or pasta
Serves 4

(Recipe: yummly.com)
———————————

Sriracha Chicken & Brown Sugar
Bacon Bites

2 boneless, skinless chicken breasts
2 T. olive oil
2 T. Sriracha sauce
2 T. orange juice
6-8 slices bacon
6 T. dark brown sugar
1 tsp. black pepper

Cut chicken into 16-18 cubes &
place in large ziplock bag. Add
oil, Sriracha sauce & orange
juice. Zip up bag & turn to fully
coat chicken with marinade.
Refrigerate 1 hour, turning bag
every 20-30 minutes. (For spicier
bites, leave bag in fridge longer).
Preheat oven 400 degrees F.
Cut each slice of bacon into 3
pieces; remove chicken from
marinade & wrap a piece of bacon
around each chicken cube. Roll
cube in brown sugar & secure with
wooden toothpicks. Cover a baking
sheet with foil & spray foil with
nonstick spray – place cubes on sheet.
Sprinkle cubes with black pepper &
bake 30 minutes until bacon is crisp.
Turn pieces halfway through cooking
time. Serve warm. Serves 4

(recipe: perdue.com)
———————————–

Baked Rice with Sausage/Peppers

& Corn

1 lb. spicy or sweet Italian sausage (or
bratwurst)
2 T. olive oil
1 onion, thinly sliced
2 cloves garlic, finely minced
1 large red bell pepper, thinly sliced
1 1/2 C. Arborio rice
3 C. chicken broth
2 ears fresh corn, shucked/kernels cut off
(or) about 2 C. frozen corn, thawed)
1 tsp. Old Bay cajun seasoning
1/2 tsp. salt
1/4 tsp. black pepper
3 T. chopped cilantro

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Pierce sausages all
over on all sides using the tip of a
knife (to prevent splitting/bursting).
Heat oil in large skillet over medium-
high heat; add sausages & cook,
turning often, until browned, about
5-6 minutes. Allow sausages to rest
a few minutes then cut into halves
or thirds – transfer to prepared
baking dish. Add to skillet onion,
garlic & red pepper – cook, stirring
frequently, until onion is softened,
about 2-3 minutes. Add rice; stir &
cook 1 minute, making sure all grains
get coated with oil from pan. Add
chicken broth, corn, Old Bay, salt/
pepper & bring to boil. Carefully
pour hot mixture over sausages in
baking dish. Cover tightly with foil
& bake until rice is tender & has
absorbed chicken broth, about
30-35 minutes. After baking, remove
from oven & let stand 5 minutes
before serving. Sprinkle top with
chopped cilantro.

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

Crockpot Honey Pork Roast

3-4 lb. pork loin roast
2 T. dried oregano
2 T. dried basil
1/2 tsp. black pepper
3/4 tsp. salt
2 T. garlic, minced
1/2 C. honey
2 T. olive oil
1/4 C. soy sauce
2/3 C. Parmesan cheese, grated

Spray insides of crockpot with
nonstick spray & place roast in
pot. In medium bowl combine
oregano,basil, pepper/salt/,
garlic, honey, soy sauce & Parm.
cheese – mix well & pour over
roast. Cover & cook on Low 6-8
hours. Remove cooked roast
from crockpot, reserving liquid.
Shred meat. Add reserved cooking
liquid to a saucepan & bring to
a boil. Reduce heat & simmer until
reduced & thickened. Pour reduced
thickened sauce over meat & serve.
Serves 6-8

(recipe: tiphero.com)
————————————-

Crockpot Cream Cheese Taco Dip

Dip:
16 oz. Velveeta, cubed
2 (8 oz, ea) pkgs. cream cheese, softened/
cubed
1 (16 oz) jar salsa
1 oz. pkg. dry taco seasoning mix
1 lb. ground beef, browned/drained

corn or tortilla chips for dipping

Place all DIP ingredients in crockpot
(2-3 qt if you have one). Cover &
cook on Low 1 to 1 1/2 hours,
stirring frequently. Serve with dippers
Serves 10

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

Crockpot Zuppa Toscana
(Italian Potato/Sausage Soup)

6 slices bacon, cut, cooked &
drained
1 lb. mild sausage, browned/
drained
4 C. diced russet potatoes
1 C. diced white onion
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. minced garlic
1 (32 oz) box chicken broth

1 1/2 C. heavy cream
4 C. chopped kale

Add all ingredients to crockpot
except cream & kale. Cover &
cook on Low 7 hours. When done,
add heavy cream & kale; push
kale down into soup. Cover &
cook an additional 20 minutes.
Serves 8

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

Banana Sundae Dessert
(overnight recipe)

1 (12 oz) pkg. vanilla wafers, crushed
1/2 C. butter, melted
2 T. sugar
6 C. chocolate chip ice cream,
softened
4 large, firm bananas, sliced
2 (11 3/4 oz, ea) jars hot fudge ice
cream topping, divided
6 C. strawberry or cherry ice cream,
softened

Optional toppings:
whipped cream (or Cool Whip)
maraschino cherries
chopped walnuts
banana slices
colored sprinkles

In a bowl combine crushed wafers,
melted butter & sugar; press onto
bottom of a 9 X 13″ baking dish.
Freeze 15 minutes.
Spread choc. chip ice cream over
crust & layer with sliced bananas &
1 1/2 jars fudge topping (about 1 1/2
C.) Freeze, covered, at least 30 minutes.
Spread strawberry or cherry ice cream
over top & freeze, covered, 6 hours
or overnight.
Remove from freezer 10 minutes before
cutting. Warm remaining fudge topping &
drizzle over top. Serve with toppings.
Serves 16

(recipe: tasteofhome.com)

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

Yesterday we had a VERY pleasant surprise –
middle son & I ‘adventured’ to the Wonderful
World of calling MEDICAID! Son doesn’t make
a lot of $$$ and is too old to be on our
medical insurance. He managed to lose his
Medicaid/Michigan insurance card and since
he hasn’t seen the doctor in awhile, thought
his coverage had expired. After a 20 minute
(listen to the canned music) wait we got an
actual PERSON – lady was very nice and checked
his account. Turns out his file is STILL active &
she’s sending him a new card! YAY! This is the
son that has very bad scoliosis (severe curvature
of the spine) and lately it’s been really painful
for him. He wants to be able to see a specialist
to get x-rays or an MRI to see just what can be
done. Many years ago while he was in his teens
we went through that – the specialist said that
unless it got more severe, there was nothing he
could do – just live with it. If it got worse he could
have surgery to have rods put in his back (VERY
painful). It’s many years later and he’s really needing
some sort of treatment (he’s already been to several
chiropractors – a little relief, for a little while – expensive
as they are not covered on insurance). We’ll see where
this goes – hopefully to get him some relief!

Our weather is, once again, gorgeous! It’s in the high
50’s today – forecast is rain/thunderstorms Thurs-Sun,
so ‘oh, goody’ but I’ll take the sunshine TODAY! It
always makes me extra happy feeling when the sun
is shining!

Gas prices are still at $2.19/9 a gallon – I know I need
to stop & fill up within the next few days, as well as
make a stop at the library & grocery store but just
haven’t felt the URGE to do so. That will change soon
because I have my special needs group tonight & it’s a
25 minute drive, one-way, so that will burn up some
gas & perhaps inspire me to get off my gluteus maximus
(polite way to say rear end/derriere, etc.) and go do
those things!

Hope your day is filled with some SUNSHINE and
a rest or two – just for the heck of it!

Hugs;

Pammie

Not much going on –

In Mi will it rain or will it snow

Had a light dusting of the white stuff overnight – nothing to worry about, maybe 1/2 inch total?

Last night was Knit/Crochet night and even though it was Valentine’s Day, 15 ladies came out to enjoy crafting together. Fun, quiet evening, worked a little on new mint green baby blanket and a little on another baby hat – nothin’ special.

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

Crockpot Nutella Brownie Pudding

3 eggs
1 C. + 3 T. granulated sugar
1 tsp. vanilla
1/2 C. cocoa powder
1/3 C. flour
1/4 tsp. salt
10 T. unsalted butter, melted
1/4 C. Nutella

vanilla ice cream

Find an oven-safe casserole dish that
fits inside your crockpot – spray the
insides with nonstick spray. Fill bottom
of crockpot with about 2 inches of water.
In bowl beat eggs & sugar on medium
speed 5-7 minutes until very thick &
light yellow in color. Make sure to mix
for full 5 minutes (it’s essential for
texture of this dessert). Add vanilla,
cocoa, flour & salt – mix on Low speed
just until combined. With mixer on Low
speed, carefully add melted butter &
Nutella – mix just until combined, using
a spatula to scrape sides of bowl – pour
batter into prepared dish & place dish
in bottom of crockpot. (the water
should go about halfway up the sides
of the dish). Place 2 layers of thick
paper towels over the top of the
crockpot & secure them by placing
crockpot like on top. Cook on High
2-3 hours (at 2 hours it will be more
melty; at 3 hours it will still be moist
but totally cooked through – you
choose which you prefer). Unplug
crockpot & let stand 10 minutes.
Scoop mixture into serving bowls &
top with a scoop of vanilla ice cream.
Makes 6 servings

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

Philly Cheesesteak Soup

2 T. canola oil
2 onions, diced
2 cloves garlic, minced
2 T. flour
4 C. chicken broth
1/2 lb. flank steak, thinly sliced
3 green bell peppers, seeded/
chopped
1 T. Worcestershire sauce
kosher salt/ground black pepper
8 oz. sliced Provolone cheese,
chopped, plus more for baguette

baguette, for serving

In large pot over medium heat, heat
1 T. oil. Add half the onion & cook
6 minutes; add garlic & cook 1 minute.
Add flour & whisk until golden, 2-3
minutes. Add broth & let simmer
15 minutes. In large skillet over medium-
high heat, heat remaining oil. Add steak,
onions & green peppers – cook, stirring
occasionally, until steak is cooked
through, 10-12 minutes. Stir in Worc.
sauce & season with salt/pepper. Add
cheese to soup & stir until melted. Add
steak mixture to soup & heat through,
3 minutes.
Heat broiler
Ladle soup into oven-safe bowls & top
with baguette slice each. Sprinkle
additional Provolone cheese on top
of slices & broil until cheese melts,
2-3 minutes. Serves 4

(recipe: delish.com)
—————————————
20 Minute Chicken Tortilla Soup

1 T. olive oil
1/2 onion, diced
4 cloves garlic, minced
2 C. chicken broth
1 (10 oz) can enchilada sauce
1 C. crushed tomatoes
1 (15.5 oz) can black beans,
drained/rinsed
1 C. frozen corn
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. black pepper
2 C. cooked/shredded chicken
breasts
1 T. lime juice (about 1/2 lime)
1 T. fresh chopped cilantro

Garnish suggestions:
sliced avocado
tortilla strips
chopped cilantro

Add oil to large saucepan-heat oil
& add onion – saute 2-3 minutes.
Add garlic, cook 1 minute; pour in
chicken broth, enchilada sauce,
crushed tomatoes, black beans, corn,
cumin, paprika & pepper – bring to
simmer & cook 10  minutes. Stir in
cooked chicken & warm through.
Remove from heat, ad lime juice
& cilantro – serve immediately with
garnishes, if desired. Serves 4

(recipe: yummly.com)
————————–

Ranch/Mushroom Chicken Thighs

8 chicken thighs
1 1/2 T. dry Ranch salad dressing mix
2 T. olive oil
8 oz. cremini mushrooms
1 C. chicken broth
1/4 C. Ranch salad dressing (wet)
2 T. chopped parsley

Season chicken evenly with dry
Ranch dressing mix. In large,
heavy-bottomed skillet heat oil
over high heat. Add chicken, skin
sides down, & cook until browned,
undisturbed, about 5 minutes. Flip
over & cook 3-4 minutes; remove
from pan. Turn heat to medium;
add mushrooms – saute until
slightly softened, 3-4 minutes.
If bottom of pan looks like it might
start to burn, stir in 1-2 T. water.
Add chicken back to pan & add
broth. Bring to boil, cover, turn
heat to Low & simmer 30 minutes.
Remove cover, stir in wet Ranch
dressing & simmer 5 minutes more
until chicken is fully cooked & liquid
has slightly reduced. Garnish with
parsley & serve. Serves 4-6

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

Skillet Pork Casserole

2 T. olive oil
1 lb. boneless pork chops*, cut
into bite-sized pieces
1/2 onion, diced
2 cloves garlic, minced
1 C. uncooked white rice
1 T. Italian seasoning
1 C. frozen peas & carrots
2 C. chicken broth
1/2 C. sour cream
1 1/2 C. shredded Cheddar cheese

Heat oil in large skillet over medium
heat. Saute pork with garlic & onions
until pork is browned & onions are
tender, 5-7 minutes. Add rice, Ital.
seasoning, frozen peas/carrots & broth.
Bring to boil, reduce heat to simmer &
cover. Cook 18 minutes until rice is
tender, stirring occasionally. Stir in sour
cream & 1/2 of cheese until combined.
Top with remaining cheese; cover 2-3
minutes until cheese melts.
Option: place skillet under broiler 2
minutes to melt cheese. Serves 4-6

*you can substitute cut up chicken
for pork

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

Snickerdoodle Bars

1 stick butter (1/2 C.)
3/4 C. granulated sugar, divided
1/3 C. brown sugar
1 egg
1 tsp. vanilla
1 C. flour
1/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. cinnamon

Preheat oven 350 degrees F.
Spray 8 inch square baking dish
with nonstick spray. In large microwave-
safe bowl melt butter 45-60 seconds; add
1/2 C. gran. sugar, brown sugar, egg &
vanilla, whisk until smooth. Stir in flour,
cream of tartar & salt – mix until
thoroughly combined – spoon batter
into baking dish. In small bowl mix
cinnamon & remaining 1/4 C. sugar –
sprinkle evenly over batter. Bake
20-25 minutes until a toothpick inserted
in center comes out clean. Cool then
slice into bars. Makes 15

(recipe: mrfood.com)
———————————

Crockpot Mexican Party Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 C. Mexican-style shredded Four
cheese (Kraft), divided
1 (15.5 oz) can black beans, drained/
rinsed
1 (16 oz) jar thick & chunky salsa
2 green onions, sliced
1/4 C. chopped fresh cilantro

Spray insides of crockpot with
nonstick spray.
Mix cream cheese, sour cream & 3/4
C. shredded cheese until blended;
spread onto bottom of crockpot.
Top with black beans & salsa.
Cover & cook on Low 3-4 hours.
Top with onions, cilantro & remaining
cheese.
Serves: 40 servings, 2 T. each

(recipe: kraftrecipes)
—————————–

Deconstructed Egg Rolls

1 bag coleslaw mix
1 lb. sausage
2 cloves garlic, minced
salt
1/4 C. onion, diced

In large skillet brown sausage; drain
then mix in rest of ingredients. Cook,
covered, on medium heat 5 minutes.
Stir; adjust seasoning (salt/pepper)
& serve.

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

Apple/Cream Cheese Bundt Cake

Cream Cheese Filling:
1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1/2 C. granulated sugar
1 large egg
2 T. flour
1 tsp. vanilla

Cake Batter:
1 C. finely chopped pecans
3 C. flour
1 C. granulated sugar
1 C. firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 C. canola oil
3/4 C. applesauce
1 tsp. vanilla
3 C. peeled/finely chopped apples,
about 1 1/2 lb.)

Caramel Pecan Frosting:

1/2 C. firmly packed light brown sugar
1/4 C. butter
3 T. milk
1 tsp. vanilla
1 C. powdered sugar
1 C. pecan halves (garnish)

Preheat oven 350 degrees F.
Filling:
Beat first 3 ingredients on medium
speed using elec. mixer until blended &
smooth. Add egg, flour & vanilla; beat
just until blended.

Batter:
Bake pecans in a shallow pan 8-10
minutes until toasted & fragrant,
stirring halfway through. Stir 3 C. flour
& next 7 ingredients in large bowl. Stir
in eggs & next 3 ingredients, stirring
just until dry ingredients are moistened.
Stir in apples & pecans. Grease & flour
a 14-Cup Bundt pan then spoon 2/3 rds
of apple mixture into pan. Spoon cream
cheese filling over apple mixture, leaving
a 1-inch border around edges of pan. Swirl
filling through apple mixture using a knife.
Spoon remaining apple mixture over filling.
Bake 1 hour to 1 hour 15 minutes until a
long wooden pick inserted into center comes
out clean. Cool cake in pan on wire rack
15 minutes; remove from pan to rack &
cool completely (about 2 hours).

Frosting:
Bring 1/2 C. brown sugar, 1/4 C. butter &
3 T. milk to boil in 2-qt. saucepan over
medium heat, whisking constantly. Boil
1 minute whisking constantly. Remove from
heat; stir in vanilla. Gradually whisk in
powdered sugar until smooth. Stir gently
3-5 minutes until mixture begins to cool &
thickens slightly. Pour immediately over
cooled cake & garnish top with pecans (while
frosting is still hot).

(recipe: jamhands.net)

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

Gas prices dropped a little – from $2.29/9
to $2.19/9 – that’s good.

Looking at the calendar I suddenly realized
that the end of the month is quickly creeping
up – that means I really need to hurry up and
get the next 2-month issue of my special needs
group newsletter composed! Sometimes it goes
together very smoothly – sometimes not …
this time I was in luck and it’s almost ready
to print! Now that we have totally changed
the old ‘system’ – the church we meet at has
graciously offered to print them for us (at a
savings of a good $70 or so), that means I
have to get them composed and ready to
print, then email via PDF file. They print &
staple them together for us (YAY!) which
just leaves me to fold them, address/stamp/
return address label – them then stuff the
envelopes & take them to the Post Office.
My ‘kids/students’ are not very understanding
when it comes to newsletter deliveries – they
expect they will ALWAYS be there when needed.
That means I’d BETTER get them done so they
get them in their mails by the first of March.
Too funny – I don’t mind; they are all so very
exacting in their thinking.

As I mentioned at the beginning of this blog,
not much going on right away. Youngest
announced yesterday that he’ll be able to
move out on Friday instead of the following
Tuesday – that’s fine. The only thing I need
to do is collapse the seats in my van so he
can put his single-bed mattress in & we can
transport to his new ‘room/place/digs’ (which
are about a block away on a very close side-
street). That will leave us with just ONE son
living with us – different!

Hope you have a great day!

Hugs;

Pammie