Monday Morning Musings

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

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Fantastic Cake

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

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

(recipe: FB)
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Cowboy Cornbread Trifle

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

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

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

(recipe: 12tomatoes.com)
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Bacon Cheese Puffs
(appetizers)

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

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

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

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

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

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

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

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

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

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

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

Crockpot Chicken & Zucchini

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

cooked pasta of your choice
to serve 8

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

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

Pumpkin Spice Cream Cheese
Muffins

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

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

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

(recipe: drizzlemeskinny.com)

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

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

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

Hope you’re having a GREAT day!

Hugs;

Pammie

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Happy Fall, Y’all!

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

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

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Cookies ‘n Cream Brownies

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

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

(recipe: delish.com)
———————————–

3-Ingredient Zucchini Parmesan

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

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

(recipe: 77recipes.com)
—————————–

Salmon w/Zucchini & Spaghetti

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

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

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

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

Stuffed Eggplant Parmesan

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

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

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

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

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

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

Layered Apple/Pork Chop Bake

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

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

(recipe: 12tomatoes.com)
———————————-

Crockpot Pecan Pie

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

vanilla ice cream – for serving

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

(recipe: spicysouthernkitchen.com)

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

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

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

Hope you are enjoying your FIRST DAY OF FALL

Hugs;

Pammie

Nothin’ special goin’ on . . .

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

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Banana Bread Brownies

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

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

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

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

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

Mama’s Cucumber Salad

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

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

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

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

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

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

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

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

Crockpot Crab Rangoon Dip

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

Crackers for dipping

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

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

Confetti Couscous Salad
(2 hour or overnight chill
time)

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

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

(recipe: mrfood.com)
———————————

Crockpot Salsa Lime Chicken
(from frozen)

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

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

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

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

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

Birthday Cake Popcorn

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

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

Creamy Pineapple Show-off
Bars

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

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

(recipe: ninerecipes.com)

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

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

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

Hugs;

Pammie

Thursday thoughts –

Nothing special going on today – YAY! Yesterday was busy with the first of two funerals this week – nice to see family we hadn’t seen in a long time. I got to see one cousin’s husband I haven’t seen in probably 30 years! He’s from Morocco and lives in Las Vegas – great person; he kept saying: “We need to go out to dinner soon!” They will be here until Sunday so maybe that will happen! Today is moderately warm mid 70’s but overcast – supposed to be high 86 today. I ‘should’ go to the library & return/check out some books plus pay our Summer Taxes (building is in same complex) – we’ll see … depends on how motivated I feel!

Lots more very interesting Summer recipes coming in so here ya go:

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

Buttermilk Blueberry Breakfast
Cake

1/2 C. (8 T.) unsalted butter,
room temp
zest from 1 large lemon
1 egg, room temp.
1 tsp. vanilla
2 C. flour (set aside 1/4 C. for later)
2 tsp. baking powder
1 tsp. kosher salt
2 C. fresh blueberries
1/2 C. buttermilk
1-2 T. sugar, for sprinkling

Preheat oven 350 degrees F.
Spray 9″ square baking pan with
nonstick cooking spray & line
with parchment paper. In bowl,
using elec. mixer, cream butter
with lemon zest & 3/4 C. plus
2 T. sugar untl light & fluffy. Add
egg & vanilla; beat until combined.
Toss blueberries with 1/4 C. flour
then whisk remaining flour, baking
powder & salt together in another
bowl. Add flour mixture to batter,
a little at a time, alternating with
buttermilk (leave excess flour from
blueberry bowl behind). Fold in
blueberries using a spatula. Spread
batter into prepared pan; sprinkle
top with 1-2 T. sugar. Bake 35-45
minutes. Check with a toothpick
for doneness. If necessary, return
pan to oven for a couple more
minutes.

NOTE: Baking for as long as 10
minutes more might be necessary
if you’re using a smaller pan like
an 8 X 8″.  Let cool at least 15
minutes before cutting. Serves 16

(recipe: alexandracooks.com)
—————————–
Turkey/Tomato/Zucchini Casserole


1 lb. ground turkey breast (or ground
chicken/ground beef)
1 small onion, diced
1 T. minced garlic
salt/pepper, to taste
1 lb. zucchini (about 3 small),
diced
1 C. cooked brown rice
1 (14.5 oz) can Italian-seasoned
diced tomatoes, drained
1 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet heat 2 tsp. olive oil over
medium-high heat. Cook turkey,
onion & garlic until no longer pink;
drain & season with salt/pepper. Stir
in zucchini & cook over medium heat
5 minutes more. Stir in rice, tomatoes,
Ital. seasoning & Parm. cheese – pour
mixture into prepared dish. Top with
Mozz. cheese & bake, uncovered,
20-25 minutes until cheese melts &
casserole is bubbly. Serves 4

(recipe: theseasonedmom.com)
——————————

Bacon-wrapped Asparagus Bundles
(oven or grill)

1 1/2 lb. asparagus spears, trimmed
4-5 inches long tips
olive oil, for drizzling
few grinds black pepper
4 slices bacon or pancetta
chopped chives or scallions,
(optional garnish)

Preheat oven 400 degrees F.
Lightly coat asparagus in olive
oil & season with black pepper.
COUNT spears & divide the total
number by four – gather that
number of spears & use a slice
of bacon to wrap the bundle.
Secure the spears together with
cooking twine – repeat with
rest of spears/bacon. (Serves 4)

OVEN:
Place bundles on slotted
broiler pan & bake 12 minutes

GRILL:
Place bundles on hot grill &
cover; cook 10-12 minutes until
bacon is crisp & asparagus bundles
are tender.

(recipe: foodnetwork.com)
——————————-
Cheesy Chicken/Tomato/Mushroom
Casserole

2 lb. chicken breast, diced into
1″ pieces
2 (4 oz, ea) cans sliced mushrooms,
drained/rinsed
2 C. shredded mozzarella cheese
1 (14 oz) can diced tomatoes with
juices
1 C. chicken broth
1/8 tsp. black pepper
1/4 C. sliced green onion (garnish)
1 T. fresh chopped parsley (garnish)
1 T. olive oil

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Add 1
T. oil to a skillet; season chicken
breast with salt/pepper then saute
on medium heat on both sides.
Transfer chicken to prepared dish.
Scatter mushrooms & tomatoes over
top of chicken pieces; pour broth
over both. Top with shredded cheese.
Cover with foil & bake 30 minutes.
Remove foil & continue baking
5 minutes until cheese is golden on top.
Garnish with optional garnishes.
Serves 4-6

(recipe: 12tomatoes.com)
——————————-

Couscous Chicken Salad

Dressing:
1/3 C. olive oil
2 T. white balsamic vinegar
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Salad:
2 large boneless/skinless chicken
breasts, cooked/sliced into 1″ pieces
1 1/3 C. whole wheat Israeli couscous,
also known as pearl couscous
1 T. olive oil
2 C. water
1/2 tsp. salt
2 C. packed spinach, coarsely chopped
or torn
2 C. packed arugula, coarsely chopped
or torn
18 oz. (about 3 C.) grape tomatoes/cherry
tomatoes or baby heirloom tomatoes, red &
yellow, halved
1 red bell pepper, seeded/sliced thin
1/2 C. chopped flat leaf parsley
6 button mushrooms, sliced
4 oz. crumbled feta cheese

Dressing:
Whisk olive oil, balsamic vinegar, paprika,
salt/pepper in small bowl.

Salad:
In large saucepan over medium-high heat
place 1 T. olive oil. Add couscous, stirring
frequently, cook until lightly golden,
about 4-5 minutes. Add water & salt –
bring to boil. Reduce heat to medium-low,
cover & simmer until water is absorbed,
about 10 minutes. In large bowl combine
spinach, arugula, tomatoes, red pepper,
parsley & mushrooms – add Feta cheese
but do not yet mix. Add couscous. Whisk
dressing to thoroughly combine ingredients
again & pour over couscous.
NOW – mix everything together, allow the
heat of the couscous to warm the dressing
& slightly melt the cheese. Serves 4-6

NOTE: poster said they sliced the chicken
breast in half lengthwise to have 2 thinner
breasts – she grilled hers on a George
Foreman grill

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

Fresh Vegetable Salad

Dressing:
1/2 C. sour cream
1/4 C. mayonnaise
2 T. white wine vinegar
2 T. finely seeded/diced jalapeno pepper
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
4 ears yellow corn, cooked/cooled &
cut off cob
2 large tomatoes, seeded/chopped
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped

In medium bowl whisk all dressing
ingredients together until smooth.
Set aside to let flavors marry while
preparing salad.

In large bowl mix all veggies together;
pour dressing over veggies & gently
mix together until well combined. Serve
immediately. Serves 8-12

(recipe: whitelightsonwednesday.com)
———————————

Cherry Cheesecake Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) tub Cool Whip,
thawed
1/2 of (7.5 oz) jar marshmallow
creme
2 C. cherry pie filling
1/2 tsp. vanilla

Dippers:
chocolate or Nilla wafer cookies or
graham crackers

In large bowl cream cream cheese &
marshmallow creme 2-3 minutes until
blended & smooth; mix in vanilla. Gently
fold in Cool Whip until incorporated.
Spread mixture in even layer in 8 or 9″
square baking dish – smooth top evenly
then top with cherry pie filling – smooth
top. Use cookies or graham crackers as
dippers.
Serves 6-8

(recipe: 12tomatoes.com)
———————————–

Brown Rice & Apple Salad

6 C. cooked brown rice
2 Granny Smith apples, cored/diced
2 red bell peppers, seeded/diced
3-4 green onions, whites removed &
thinly sliced
1/4 C. parsley, finely chopped
2-3 T. fresh lemon juice (1 large or
2 medium lemons)
5 T. apple cider vinegar
1/4 C. vegetable oil
salt/pepper, to taste

Combine all ingredients in large bowl
& stir to combine until everything is
mixed & well coated with dressing.
Season with salt/pepper & stir to
combine. Serve at room temperature
or chilled. Serves 6-8

(recipe: breadboozebacon.com)
———————————–
Sweet & Sour Squash Salad

3/4 C. sugar
1/2 C. cider vinegar
1/4 C. olive oil
2 T. ranch salad dressing mix (dry)
1/4 – 1/2 tsp. black pepper
1/8 tsp. salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash,
thinly sliced
2 ribs celery, chopped
1 C. chopped red onion
1/2 C. seeded/chopped green bell
pepper
1/2 C. seeded/chopped red bell
pepper

Dressing:
In bowl whisk first 6 ingredients
until sugar is dissolved. Place
vegetable in a large bowl; toss
with dressing. Refrigerate, covered,
until cold. Serve using a slotted
spoon. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Cream Soda Poke Cake
(using removable crock)

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

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

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

(recipe: recipesthatcrock.com)

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

Hope you’re enjoying your day – stay
healthy!

Hugs;

Pammie

Getting Ready!

Tomorrow is LOG CABIN DAY and this is what I’ll look like

It’s a fun-filled day – lots to see & do; it is a celebration of our state’s Log Cabin celebration. Every year the Waterford Historical Society puts on this event (this will be my ninth year participating. Our group gets together to demonstrate old-fashioned crafts: knitting, crochet (and along with us is my friend Tracy who spins). This year they’ve cut down our days from 2 to one, and cut the time from 9 – 5 to 10 – 4 p.m. so it will be a VERY fast day for me. There is SO much to see: a local alpaca farm brings out 2 of their alpacas (they have them in a small pen & you can pet them), there’s a small steam locamotive train on raised tressels (it’s about shoulder height), wood carvers, lace (tatting) makers, lots of food & music plus touring the antique buildings (AND a white elephant sale!). It’s a great family event.

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

Fresh Strawberry Muffins

2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt (or 1/4 tsp
sea salt)
1/2 C. unsalted butter, cut into
chunks
2/3 C. sugar
finely grated zest & juice of
1 large lemon
2 large eggs
1 tsp. vanilla
1 C. sour cream
12 oz. fresh strawberries, hulled/
diced
coarse sugar (such as tubinado,
for sprinkling – optional)

Preheat oven 400 degrees F.
Spray two 24-cup mini muffin
pans generously with nonstick
spray or line with paper liners.
In a bowl sift flour, baking powder,
baking soda & salt. In bowl of a
elec. mixer fitted with paddle
attachment, beat butter, sugar &
lemon zest on medium-high speed
until fluffy, about 1 minute. Beat
in eggs, one at a time, then vanilla
until well combined, scraping
down sides of bowl using a rubber
spatula. Add sour cream & lemon
juice; beat on Low speed. Add dry
ingredients & beat on Low speed
just until evenly moistened. Gently
stir in strawberries on Low speed.
Batter will be super thick.Pour
batter into prepared pans.
Bake 15-20 minutes. Remove
from oven & sprinkle tops with
coarse sugar, if using. Makes 24
muffins

(recipe: all-my-recipes.com)
—————————

Mexican Corn on the Cob
(grill & crockpot recipe)

4 ears sweet corn
2 T. butter
1/2 tsp. chili powder
1/4 C. fresh grated Parmesan cheese
1 tsp. lime juice
1 T. Sriracha
1 T. fresh chopped cilantro

Clean ears of corn & place on
large piece of foil. Add 2 T. butter
& sprinkle evenly with chili powder.
Wrap tightly & place on grill preheated
to 450 degrees F..
Cook 20-25 minutes until crisp-tender.
Remove & unwrap corn; sprinkle with
cheese, a squeeze of fresh lime juice
& a drizzle of Sriracha. Garnish with
chopped cilantro. Serves 4

Crockpot Recipe:
Place foil-wrapped corn in crockpot.
Cook on High 2 hours or Low 4 hours.
Finish with recipe – unwrap/garnish,
etc.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini
1/4 C. marinara sauce
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 C. diced red bell pepper
2 Roma tomatoes, diced
14 oz. Italian sausage, casings
removed
1/2 C. shredded mozzarella
2 T. grated Parmesan cheese
salt/pepper, to taste

Bring large pot of water to boil.
Preheat oven 400 degrees F.
Cut zucchini in half lengthwise &
scoop out flesh using a spoon so
that each zucchini ‘boat’ is about
1/4 inch thick. Place zucchini
halves in boiling water & cook 1
minute-remove from water. Lightly
spray 9 X 13″ baking dish with
nonstick spray & add marinara sauce
to bottom of pan – spread out evenly.
In large saute pan brown sausage,
breaking up into small pieces while
cooking – brown thoroughly & remove
from pan. Add oil to pan & cook onion,
garlic & bell pepper on medium-low
2-3 minutes. Add sausage back to pan
& salt/pepper – cook another 2-3 minutes.
Spoon sausage mixture into zucchini
boats (each should hold about 1/3 C.).
Top with a sprinkle of tomatoes, 1 T.
mozzarella & sprinkling of Parm. cheese.
Place in prepared dish, cover with foil &
bake 35 minutes until cheese melts.
Makes 8 ‘boats’

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

Hot Jezebel Dip/Sauce

1 (18 oz) jar apricot preserves
1 (8 oz) pkg. cream cheese,
softened
1 T. Dijon mustard
2-3 T. horseradish
fresh cracked black pepper,
to taste

crackers or pita chips for dipping

In bowl whisk together preserves,
mustard, horseradish & pepper –
add more horseradish/pepper, to
taste.
OPTIONAL: chill overnight OR serve
immediately poured over top of
cream cheese block. Serve with
pita chips or crackers. Serves 8-10

Optional: Pour into mason jars
& store, refrigerated, until ready
to serve.

(recipe: 12tomatoes.com)
——————————-

Creamy Tortellini Mac & Cheese

1 (20 oz) bag frozen cheese
tortellini
1 (16 oz) block Velveeta cheese,
cubed
6-8 slices bacon, cooked/crumbled
1 C. finely chopped yellow onion
2/3 C. heavy cream
3 T. unsalted butter
1/4 tsp. nutmeg
kosher salt, to taste
ground black pepper, to taste
olive oil, as needed
Parmesan cheese, grated, as needed

Heat 2 T. olive oil in large saucepan
over Low heat; cook onions, stirring
frequently, until caramelized, 10-15
minutes – season with salt/pepper.
While onions are cooking bring large
pot of salted water to boil & cook
tortellini accordg. to pkg. directions
for al dente. Drain, reserving 1/4 C.
cooking water. Return pasta to pot
over medium-low heat. Gently stir
in Velveeta, heavy cream & butter;
season generously with salt/pepper
& add nutmeg. Fold in cooked onions
& sprinkle in 1/2 crumbled bacon.
Transfer to serving bowls & serve hot,
garnished with Parmesan cheese.
Serves 6

(recipe: 12tomatoes.com)
—————————–

30 Minute Chicken Cordon Bleu
Casserole

1 (12 oz) pkg. bowtie pasta
1 C. chicken broth
2 C. Half & Half
2 cans cream of chicken soup
1 tsp. Dijon mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked/cubed chicken
2 C. cooked/chopped ham
1-2 C. shredded Swiss cheese
1 C. Italian Panko bread crumbs

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Cook pasta
accordg. to pkg. directions. Mix
chicken broth, Half & Half, soups,
mustard, onion powder, salt/pepper
in large skillet – simmer 4-5 minutes.
Add sour cream, chicken, ham &
cooked pasta – toss to combine well.
Pour mixture into prepared dish.
Sprinkle top with Swiss cheese &
bread crumbs. Bake 20 minutes.

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

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 lid 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)

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

Today I went out with full intention of purchasing gas
for my car at (what I thought) was $2.16/9 – big
surprise – it’s now $2.39/9 (again). Husband thinks
I’m a little nuts worrying about a few cents per
gallon, but HEY! Every little bit counts!

Weather-wise we’ve had a few showers & thunder; it’s
supposed to rain a little tomorrow (hope not). The good
thing is: our group is under a pavilion which helps – except
if it blows & rains – no big deal.

I’m pretty well ‘set’ for things I have to take with me
tomorrow – just need to do some ironing of my
costume and I should be ‘good to go’.

Hope you have a GREAT day!

Hugs;

Pammie

Taking Advantage of my FREE day!

Today I ‘technically’ have NOTHING scheduled except my special needs group tonight – YAY! I just went over my emails and decided to totally FLUSH a good 100+ recipe emails – got all the way back to Easter. That might not sound like much, but I get at least 12-15 emails a day from various recipe sites – some I read right away, some I type up & save to use here on my blog and some I just get rid of. A person can only save SO many – right? I just kinda closed me eyes and let them go – they won’t be missed if I didn’t read them in the first place, I hope.

A little later today I have to mail the next newsletter for special needs group (should have done it Monday, but I was lazy – I’m still ‘early’, as they’re not due until first day of July). Also on my agenda is stopping by the local baseball batting cages to purchase a card for older grandson’s birthday. Ordered him a “Minecraft” (game) t-shirt and need to order a on-line gaming ‘card’ that he can download for game time (I pay, he uses the card to pay for gaming time on line). He will be 11 this Friday but they’re not having a party until some time in July, so I still have time to get it all together.  “Was” supposed to watch both grandsons yesterday, but older grandson was at his Mom’s, so it was just baby & me – he was really good. He’s just discovered his “HIGH PITCHED” voice – we had a grand time SHRIEKING at each other – such fun! (didn’t take any photos, sorry). It’s hard to believe on Saturday he will be FOUR months old already!

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
In food processor place flour &
butter; cover & process until
mixture resembles coarse crumbs.
Add 1 C. cashews; pulse a few times
until combined. Press mixture into
bottom of 9 X 13″ baking dish – spread
evenly. Bake 25-28 minutes until golden.
Cool completely on wire rack

In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth.
Fold in 1 C. Cool Whip & spoon over cooled
crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set then spread over cream cheese layer.
Top with remaining Cool Whip & sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 12-16

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

1/2 medium red onion, divided
1 jalapeno pepper, seeded
juice from 1 lime
3 cloves garlic, crushed
5 Roma or Plum tomatoes, halved/
seeded
1 tsp. kosher salt
1/2 tsp. sugar
handful of chopped cilantro

Place half of onion, jalapeno,
lime juice & garlic in blender &
pulse several times to break up.
Add rest of onion, tomatoes, salt,
sugar & cilantro – pulse until
desired consistency is reached.
Refrigerate several hours for best
flavor – or serve immediately
if desired. Store in airtight
container in fridge up to 3 days.
Makes 2 cups

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

Zucchini Quiche

Crust: (or use 10″ store bought)
1 1/2 C. flour
4 T. butter, cold/cubed
4 T. vegetable shortening, cold
3 T. ice water
kosher salt/ground black pepper,
to taste
(uncooked beans – for weighing
down crust)

Filling:
5 eggs, lightly beaten
1 1/2 C. milk (or 1 C. milk, 1/2 C.
heavy cream)
1 C. sharp Cheddar cheese, grated
1 white onion, chopped
2-3 small zucchini, rinsed/chopped
2 T. olive oil
1/4 tsp. nutmeg
kosher salt/ground black pepper,
to taste
mixed herbs, garnish-optional

Preheat oven 450 degrees F.
Spray pie pan with nonstick spray.
In food processor pulse flour with
very cold cubed butter, cold
shortening & salt until mixture is
pebble-like in texture. While
pulsing, slowly drizzle ice cold water
until dough ball begins to form. Turn
dough onto counter & roll into a ball.
Wrap ball in plastic wrap & refrigerate
30 minutes.
Remove from fridge, roll out on lightly
floured surface. Fold dough in half &
carefully transfer to 10″ pie pan. Spread
dough out gently in pan & trim off excess
overhang. (Dough should be rolled out
1-2 inches larger than size of pie plate)
Cover crust with sheet of parchment paper
or foil & weigh down with beans. Bake
10 minutes – remove beans & bake,
uncovered, another 5 minutes. Remove
from oven & reduce oven temperature
to 350 degrees F.
Heat 2 T. oil in large pan over medium-
high heat. Cook zucchini until softened,
8-9 minutes. Add onion (& more oil if
necessary) – cook until translucent,
stirring occasionally, 5-7 minutes. Drain
any excess oil & season with salt/pepper.
In medium bowl mix milk (& heavy cream,
if using) with beaten eggs. Add nutmeg &
a pinch of salt/pepper. Spread veggies out
evenly in crust & slowly pour egg mixture
in. Cover top with mixed cheeses & herbs,
if using. Bake 35-40 minutes until crust
is golden brown & cheese is bubbly. Let
cool 10 minutes before cutting. Serve
warm. Serves 6-8

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

2 tea bags
2 C. boiling water
2 lemons, halved/juiced
1 C. sugar
3 C. water
1 tsp. vanilla
1 (46 oz) can Dole Pineapple
juice
sliced lemons & fresh mint-garnish

Brew tea accordg. to pkg. directions
in boiling water. Place lemon halves
(not juice), 3 C. water & 1 C. sugar in
saucepan – bring to simmer. Continue
simmering until sugar has dissolved;
remove from heat, discard lemon halves.
Stir in vanilla & lemon juice. Combine
tea, lemon mixture & pineapple juice
in large pitcher. Chill & serve over ice.
Garnish with sliced lemons & fresh
mint, if desired. Serves 8

(recipe: momontimeout.com)
———————————
Smothered Steak
(copycat Applebees recipe)
NEED grill or grill pan

Potatoes:
1 head garlic
1 T. olive oil
2 lb. potatoes (Yukon Gold or
New Road)
1/2 C. milk
1/4 C. cream
3 T. butter
salt/ground black pepper,
to taste

Onions & Mushrooms:
1 large yellow onion
8 oz. white button or
creminin mushrooms
2 T. butter
salt/ground black pepper,
to taste

Steak:
1 T. olive oil
2 1/2 lb. sirloin steak, 1 inch thick
8 slices mozzarella cheese

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil. Drizzle cut edges
with oil & wrap tightly in foil.
Bake 30 minutes. Reserve oil
in packet & squeeze the head
to produce softened cloves.
Mash with salt/pepper. (can
be done ahead).
Cut potatoes into 1-inch pieces
& place in large pot. Cover with
water & bring to boil. Lower heat
to medium & cook 20-25 minutes
until potatoes are soft when tested
with tines of a fork. Drain well &
place potatoes in large bowl of
elec. mixer. On Low speed, mash
potatoes. Slowly add milk, cream,
butter then olive oil/garlic mixture
until fluffy & smooth. Cover & keep
warm until ready to serve.

While potatoes are boiling, place
olive oil in medium nonstick skillet
over medium-low heat; cook onions
until slightly softened, stirring
frequently about 15 minutes. Add
mushrooms & read heat to medium,
stirring frequently another 10
minutes. Keep warm until ready to
serve.

Cut steak into 4 serving-sized
pieces. Rub steaks with olive
oil on all surfaces. Heat a grill or
stovetop grill pan & grill steaks
4 minutes per side for medium-
rare, or longer, as desired. After
first 4 minutes, turn & top each
steak with mozzarella slices – cheese
will melt as steak finishes cooking.
Serve steaks with potatoes &
topped with some of onion/
mushroom mixture. Serves 4

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

Crockpot Meatloaf-stuffed Onions

1 1/2 lb. ground beef
1 C. pork rinds, crushed (or bread-
crumbs or oatmeal)
2 large eggs
1/3 C. tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
1/2 C. Parmesan cheese, grated or
shredded
1/4 C. yellow onion, chopped
1/2 tsp. garlic powder
1 (16 oz) pkg. bacon
6 large onions – as large as you
can get

Spray insides of crockpot with nonstick
spray. Mix all ingredients (except large
onions & bacon) in very large bowl.
Peel onions – cut top & bottoms off &
separate 2 layers from rest of onion (the
layers will be put in the meatloaf). Shape
meatloaf meat into the same number of
balls as you have 2-layer onions – place
both on a sheet pan. (If you have any
leftover onion sections, you can use them
in another recipe). Take one meatloaf ball
& wrap with 1 slice bacon & cover with
the onion – carefully set into crockpot;
repeat with rest of meatloaf/bacon/onions.
Cover & cook on Low 6-8 hours or High
4-5 hours. (You will want to use a meat
thermometer to make sure the temperature
reaches 160 degrees F. Remove onions with
tongs when fully cooked. Serves 8

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

Best 5-Cup Fruit Salad
(8 hour or overnight recipe)

1 C. sour cream
1 C. shredded coconut
1 C. miniature marshmallows
1 C. pineapple tidbits, drained
1 C. mandarin oranges, drained

Mix sour cream, coconut, marsh-
mallows & pineapple together in
a bowl. Smooth top & garnish
with mandarin oranges. Cover with
plastic wrap & refrigerate 8 hours
or overnight.

(recipe: allrecipes.com)

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

I noticed yesterday that our gas prices
have REALLY dropped! Now at $2.16/9 –
that’s GREAT!

Hope you’re having a GREAT day!

Hugs;

Pammie

And so my Summer schedule begins!

Today is the start of baby/grandson sitting BOTH grandsons; was kinda hoping for an ‘easy’ day of maybe 2-5 p.m. but looks like it’s more like 11 a.m. – 5:30 p.m.; we’ll see how this goes. Last night found me out to dinner with oldest son & his little family (minus older grandson) – it was my birthday dinner. Originally I picked “Olive Garden” but this is the Executive Chef son and he had a fit – “NO! We’re not eating there!” (he listed off a bunch of reasons, mostly that they don’t have a chef on hand to COOK their food, they warm it up & it all comes frozen – surprising. I’ve never eaten at one, their commercials just make their food look really good.) We ended up at the same place we ate for Mother’s Day. It’s a medium-priced  place with a relaxed atmosphere. Since my husband was also coming I had to kind of pick a place that wasn’t (in his words) “fancy-schmancy”. This place had good food; I had fried calamari for appetizer & cedar plank salmon, grilled asparagus & baby red skin potatoes – yummy.  Husband had the same and seemed pleased with his food (Yay). Tonight is also Knit Night so I’m really hoping I’m not totally exhausted when it’s time to go to that. I chose to watch both grandsons at THEIR house because then the (almost 11 yr old) grandson would have all his games/toys/friends right there and (hopefully) not be as bored as he would be at our house – we’ll see how this works out.

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

Banana Split Dessert (Lasagna)

Crust:
2 C. crushed graham crackers
1/2 C. (1 stick) butter, melted
2 T. sugar
kosher salt

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

Fruit Layer:
3 bananas, thinly sliced
1 (20 oz) can crushed pineapple,
well drained
1 lb. strawberries, finely chopped

Additional Toppings:
8 oz. tub Cool Whip, thawed
1/2 C. walnuts, chopped
chocolate syrup
rainbow sprinkles
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick spray.
Crust:
In medium bowl add gr. cracker
crumbs, butter, sugar & pinch of
salt; mix until evenly combined
then press into baking dish. Place
in fridge at least 15 minutes, to set.

Cream Filling:
In large bowl beat cream cheese &
sugar until fluffy, 5 minutes. Fold in
Cool Whip & spread mixture evenly
on crust.

Cream Layer:
Add even layers bananas, pineapple &
strawberries. Top with Cool Whip &
sprinkle with chopped walnuts.
Refrigerate at least 4 hours up to
overnight.

When ready to serve, garnish with
chocolate syrup, sprinkles & maraschino
cherries.
Serves 12

(recipe: delish.com)
—————————————
Chicken & Summer Squash
(crockpot)

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

hot cooked rice or pasta to
serve 8

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

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard cooked 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 on top

Cook macaroni accordg. to pkg.
directions; drain/rinse & let cool.
In large bowl combine cooked
macaroni with remaining ingredients
(except paprika) – mix well. Sprinkle
top of salad with paprika & cover.
Refrigerate 1 hour until ready to
serve. Serves 10

(recipe: mrfood.com)
———————————

Shrimp Linguine

1 lb. cooked large shrimp,
(thawed/tails removed)
2 T. butter
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes*
pinch crushed red pepper
salt/pepper
2 tsp. light brown sugar
1 C. Half & Half
3 T. fresh parsley (or 1 tsp.
dried parsley)
1/4 C. (heaping) fresh
grated Parmesan cheese
(plus extra for topping)
8 oz. cooked linguine

Place butter in large skillet
over medium heat; add garlic
& saute 2-3 minutes. Add
canned tomatoes**, crushed
red pepper, pinch or 2 of
salt & brown sugar – cook
about 5 minutes. Add Half &
Half & parsley; bring to slow
boil then immediately turn
heat to medium-low. Cook
5-10 minutes, stirring
occasionally until mixture
reduces by a third. Cook
linguine accordg. to pkg.
directions. Add shrimp,
Parm. cheese & black pepper;
cover & simmer 3 minutes until
shrimp are heated through &
cheese is melted. Add cooked/
drained linguine & simmer
3-4 more minutes. Serve
topped with more Parm. cheese
& fresh black pepper.

*poster said she used the canned
tomatoes with basil, garlic & oregano

**poster said she broke up the
tomatoes using a food processor
to make them smaller

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

Mexican-style Coleslaw

1 (14 oz) bag coleslaw mix
1/2 red bell pepper, seeded/
diced
1/2 orange bell pepper, seeded/
diced
3/4 C. mayonnaise
1/3 C. sour cream
1 (13.75 oz) can black beans,
drained/rinsed
1 (13.75 oz) can corn, rinsed/
drained
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/
minced
1 pkg. taco seasoning mix (dry)

In medium bowl whisk together
mayonnaise, sour cream, lime
juice & dry taco seasoning mix
until combined. Refrigerate until
ready to use. Combine all other
ingredients in large bowl. Toss
with taco seasoning mixture until
thoroughly coated, then top with
more cilantro, if desired. Serves 8

(recipe: 12tomatoes.com)
——————————

Easy Mini Sausage Quiches
(appetizers)

1/2 lb. bulk hot Italian sausage
(or mild, your choice)
2 T. dried minced onion
2 T. minced chives
1 (8 oz) tube refrigerated
crescent rolls
4 large eggs, lightly beaten
2 C. (8 oz) shredded Swiss
cheese
1 C. (8 oz) cottage cheese
1/3 C. grated Parmesan cheese
paprika

Preheat oven 375 degrees F.
Spray mini muffin cups with
nonstick spray.
In large skillet brown sausage &
onion over medium heat 4-5
minutes until meat is no longer
pink; drain. Stir in chives. On
lightly floured surface, unroll
crescent dough into one long
rectangle; seal seams & perforations.
Cut into 48 pieces. Press onto
bottom & up sides of prepared
muffin cups. Fill each with about
2 tsp. sausage mixture. In a large
bowl combine eggs & cheeses;
spoon 2 tsp. over each muffin
cup & sprinkle tops with
paprika. Bake 20-25 minutes
until a knife inserted into center
comes out clean. Cool 5 minutes
before removing from pans to
wire rack. If desired, sprinkle
tops with additional minced
chives. Serve warm.
Makes 4 dozen

(recipe: tasteofhome.com)
———————————

Homemade Won Ton Soup

1 bunch green onions, cut into
1/2 inch pieces, divided – reserve
1 T.
6 fresh mushrooms, sliced – reserve
1 T.
1 lb. ground pork
1 T. sesame oil
1 T. soy sauce
1 egg
1/4 C. dry bread crumbs
1/4 tsp. salt
1/2 tsp. ground black pepper
1 (16 oz) pkg. wonton wrappers*
8 C. chicken broth
16 uncooked medium shrimp,
peeled/deveined (optional)
1 medium head bok choy,
torn into 2-inch pieces
16 snow pea pods
1 dash soy sauce (or to taste,
optional)
1 dash sesame oil (or to taste,
optional)

Finely chop reserved 1 T. green
onions & mushrooms – place in
a bowl with ground pork, 1 T.
sesame oil, 1 T. soy sauce, egg,
bread crumbs, salt/pepper – stir
to thoroughly mix. Spoon about
1 T. mixture onto center of each
wonton wrapper. Use your finger
or a pastry brush, lightly moisten
edges of wrappers with water. Fold
one corner of wrapper over filling to
opposite corner to form a triangle.
Press edges together to seal. Moisten
the two long ends of triangle, fold
them together & press to firmly seal.
In large saucepan over medium heat
bring broth to a boil. Drop filled
wontons, one at a time, into broth &
cook 3-5 minutes until they float to
surface. Reduce heat to simmer &
gently stir in shrimp, bok choy &
reserved sliced mushrooms. Let
simmer 2 minutes until shrimp turn
pink then drop in snow pea pods.
Garnish with remaining green onions
& dash of soy sauce & sesame oil.
Serve immediately. Serves 8

*you can find won ton wrappers in
the fresh veggie section at the grocery
store

(recipe: allrecipes.com)
——————————-

No-Bake Strawberry/Banana
Pudding Twinkies Cake

10 Twinkies, individually
wrapped (unwrap them)
4 C. whipped cream
2 C. strawberries, diced
2 C. strawberries, sliced
1 (3.4 oz) box Jell-O instant
banana cream pudding mix
1 C. heavy cream
1 C. whole milk
2 T. powdered sugar
1 tsp. vanilla

Rinse strawberries; pat dry.
Slice 2 C. strawberries & mix
with powdered sugar. Place
diced strawberries in separate
bowl (cake topping).
Place unwrapped Twinkies in a
medium casserole dish. Mix
pudding mix with milk, vanilla &
heavy cream – pour over Twinkies.
Top pudding with sliced straw-
berries & top with strawberries
with whipped cream. Last, place
diced strawberries on top of
whipped cream layer. Cover with
plastic wrap & refrigerate 3 hours.

(recipe: americantimesfood.com)

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

Our weather has cooled off a bit, had a few
thunderstorms to help that; scattered
showers & high of 74 today.

Not much else new on the horizon except
this coming Sunday is our “one day” Log
Cabin Day – that event crept up on me.
I know that it’s always the last weekend
in June but this time it seemed to come
earlier! Hope we have good weather for
our ONE day event (still can’t get used to
it being only one day now . . . ).

Hope you are having a good start to your
week. Stay healthy!

Hugs;

Pammie

Some days ya just gotta be FLEXIBLE!

Today was “take my van in to the dealership for fluid changes’ day. Also on that agenda was ‘please check out WHY my right front tire has a continual slow leak!” and – why my electric side doors sometimes decide they don’t want to open/close – only sometimes! I was prepared: took 2 knitting projects and my latest book. Drove myself there, got some free coffee and commenced knitting. About half hour later nice young man from Service comes over & tells me that I have more issues than I thought: #1 they can’t find reason for electric door problem (why am I not surprised?), #2 all FOUR tires have issues (they ARE older tires) #3 something else I don’t remember now needed fixing. When I asked grand total of TIME for fixing all this they said: FIVE HOURS! Oh MY! Today is husband’s class reunion in another city so he’ll be gone a good 3+ hours, tonight is special needs group – what to do? Nice guy suggested they DO have a shuttle AND I’m just within their radius for using it -now I’m home sitting at my lovely computer, it’s almost 11 a.m. Husband ‘should’ be home in time to drive me back to dealership later. As I was getting out of the shuttle the driver said: “Hope they get your vehicle done today!” OH MY – never thought of the “What if they don’t? scenario! Mentioned to husband that he might need to drive me tonight to special needs – his response: “Won’t be the first time!” Ah, life – it’s great IF you’re flexible! Yesterday while watching the baby (just before Mom left for work) she asked if I was available TODAY to watch him – I had to say No. I texted her a little earlier explaining my plight and saying that IF she still needed, I could watch him until around 4:30 BUT she would have to pick me up; turns out her Dad will watch the baby so I’M FREE – WOW, what a concept!

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

Easy Strawberry Cake

1 (16.25 oz) box white cake mix
1 (.3 oz) box strawberry Jell-O
4 egg whites
1/3 C. canola oil
1 C. frozen unsweetened
strawberries, thawed
1/2 C. water
1/3 C. butter, softened
2 1/3 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour two 9″ round
cake pans. In large bowl combine
cake mix & Jell-O; add egg whites
& oil; beat using elec. mixer until
well blended. In small bowl or
food processor, mash strawberries
in their juice – set aside 3 T.
mashed berries for icing. Add
water & remaining berries to
batter & mix; pour into pans.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pans 10 minutes;
remove cakes from pan to wire
racks & cool completely.

Icing:
Combine butter & reserved berrie
mixture in small bowl. Gradually
beat in powdered sugar until light &
fluffy). Place one cake on serving platter
& top with half of icing; top with second
cake & repeat, spreading icing evenly
on top.

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

Chicken Burrito Skillet

1 lb. boneless skinless chicken
breasts, cut into 1 1/2″ pieces
1/8 tsp. salt
1/8 tsp. black pepper
2 T. olive oil, divided
1 C. uncooked long grain rice
1 (15 oz) can black beans, drained
& rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 C. chicken broth
1 C. shredded Mexican-blend cheese
1 medium tomato, chopped
3 green onions, chopped

Sprinkle chicken with salt/pepper.
In large skillet over medium-high
heat, heat 1 T. oil. Saute chicken
until browned, about 2 minutes-
remove from pan. In same pan, heat
remaining oil over medium-high
heat. Saute rice until lightly browned,
1-2 minutes. Stir in beans, canned
tomatoes, seasonings & broth – bring
to boil. Place chicken on top (do not
stir into rice). Simmer, covered, until
rice is tender & chicken is no longer
pink, 20-25 minutes. Remove from
heat; sprinkle top with cheese. Let
stand, covered, until cheese melts.
Top with tomato & green onions.
Serves 6

(recipe: tasteofhome.com)
————————–
Mexican Corn Bread Salad

1 (1 oz) pkg. dry Ranch
dressing mix
1 C. sour cream
1 C. mayonnaise
6 corn bread muffins
2 (16 oz, ea) cans pinto
beans, drained/rinsed
1 green bell pepper,
chopped
1 (16 oz) pkg. frozen corn,
thawed
3 large tomatoes, chopped
10 slices bacon, cooked/
crumbled
2 C. (8 oz) shredded Mexican
cheese blend
6 scallions, sliced

In small bowl combine dressing
mix, sour cream & mayonnaise.
Crumble 3 corn muffins in large
glass bowl or trifle dish. Place a
layer of beans over muffins, then
bell pepper, dressing mixture,
corn, tomatoes, bacon, remaining
corn muffins (crumbled), cheese &
scallions. Cover & chill at least
2 hours before serving. Serves 8

(recipe: mrfood.com)
——————————-
Freezer Slaw

1 1/4 C. sugar
3/4 C. cider vinegar
2 (10 oz, ea) pkgs. shredded
angel hair cabbage slaw
1 large carrot, peeled/shredded
1 small green bell pepper,
diced
1 tsp. celery salt
1 tsp. mustard seeds (optional)

Bring sugar & vinegar to a boil in
small saucepan, stirring until sugar
dissolves; cool. Combine cabbage
slaw & remaining 4 ingredients;
pour vinegar mixture over cabbage
mixture & toss to coat. Place in a
large heavy-duty ziplock bag or an
airtight container & freeze up to
3 months. Thaw in fridge before
serving. Serves 8

NOTE: If you don’t need to make
this dish in advance, prepare dish-
cover & chill at least 2 hours before
serving.

(recipe: mrfood.com)
————————————

NO-bake “Baked Potato” Salad

8 medium potatoes (about 3 lb)
scrubbed & cut into 1-inch chunks
1 T. salt
1 (16 oz) tub sour cream
1/4 C. real bacon bits
4 green onions, thinly sliced
1/2 tsp. black pepper

Place potatoes in large pot with
enough water to cover them. Add
salt & bring to boil over high heat.
Cook potatoes 10-15 minutes until
fork-tender; drain well & allow to
cool slightly. In large bowl combine
remaining ingredients; mix well.
Add potatoes & mix until well
combined. Serve warm or cover &
chill until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

No-cook Roll-ups
(appetizers)

1 (10 oz) pkg. frozen
chopped spinach, thawed &
well-drained
1 C. mayonnaise
1 (8 oz) tub sour cream
3 scallions, thinly sliced
1 (.4 oz) envelope Ranch-
style salad dressing mix (dry)
1 (3 oz) pkg. bacon bits
9 (10 inch) flour tortillas

In large bowl combine all
ingredients except tortillas;
stir well. Spread mixture on
tortillas, distributing evenly.
Roll up, jelly-roll fashion;
wrap each in plastic wrap.
Chill 4-6 hours then cut into
1/2 inch thick slices & serve.
Makes 6 dozen

(recipe: mrfood.com)
—————————–

Crockpot Honey-Garlic Chicken Thighs

4 skinless boneless chicken thighs
1/2 C. soy sauce
1/2 C. ketchup
1/3 C. honey
3 cloves garlic, minced
1 tsp. dried basil

Lay chicken thighs in bottom of
crockpot. Whisk soy sauce, ketchup,
honey, garlic & basil together in a
bowl & pour over chicken. Cover &
cook on Low 6 hours. Serves 2

(recipe: allrecipes.com)
———————————-
Crockpot Peachy Pork Chops

4-6 whole very ripe peaches, peeled/
pitted (can use frozen that have
been thawed or canned-in-water,
not syrup)
1 small onion,
2-4 lb. boneless pork chops
1/4 C. ketchup
1/4 C. honey BBQ sauce
2 T. brown sugar
1 T. soy sauce
pinch salt
1/4 tsp. garlic salt
1/2 tsp. ground ginger

Using blender or food processor,
place peaches in device & process
until smooth adding a small amount
of water, if necessary. Puree should
be smooth & not chunky. Place a
small amount of olive oil in large fry
pan heated to medium-low heat.
Place some of pork chops in pan &
cook 3-5 minutes per side until
chops are slightly browned on each
side but still pink inside (work in
batches until all are semi-cooked).
As chops are browning place finished
ones in a bowl, coat each chop with
some peach puree & place in crockpot.
When all chops are cooked/coated,
mix remaining peach puree, ketchup,
BBQ sauce, brown sugar, salt, garlic
salt, soy sauce & ground ginger in a bowl
& mix well to combine. Drizzle mixture
over top of chops. Cover & cook on
Low 5-6 hours or High 2-3 hours.
Test chops for doneness to make sure
they are no longer pink inside or when
a meat thermometer reads 145 degrees F.
Serves 6-8

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

Pineapple Pie

1 1/2 C. sugar
1/2 C. butter, softened
1 C. crushed pineapple
3 T. flour
1 tsp. vanilla
2 eggs
1 unbaked pie shell

Preheat oven 350 degrees F.
Beat all ingredients together
(except pie shell) & pour into
unbaked pie shell. Bake until
pie sets & is brown.

(recipe: tastyrecipes/facebook.com)

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

Weather-wise we’re now DEFINITELY into SUMMER;
high 80’s & low 90’s – thank heavens for air conditioning!

Gas prices are really good: $2.29/9! YAY!

Depending on whether I need to go back & fetch my
vehicle today or not, dinner “might” be enchiladas.
We love them but it takes about 40+ minutes to make
them, then about an hour to bake them – we’ll see,
dinner just might be ‘catch-as-catch-can’ (meaning
eat what you want, I’m not cooking!)

Hope you’re having an OK day!

Hugs;

Pammie

National KNIT IN PUBLIC Day!

Seven lovely ladies participated today – we sat outside on Panera Bread’s patio (roasting in 74 degrees & sunny). I was there, also, but not in the photos; our youngest member (Katie) is in the third photo along with her younger brother. Her Mom brought all 4 kids plus their 2 puppies – interesting day! I only managed 2 hours in the heat – was just happy we had a turnout (considering I really didn’t know if anyone WOULD show up!).

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

S’Mores Ice Cream Cake
(8 hour – overnight chill time)

Crust:
10 graham crackers, divided
3 T. butter, softened

Ice Cream Layer:
5 oz (or 3/4 C.) bittersweet chocolate
or chocolate chips
1/2 (14 oz) can sweetened condensed
milk (reserve rest for whipped topping
layer)
3/4 tsp. vanilla

Marshmallow Layer:
2 C. mini marshmallows

Whipped Cream Layer:
2 C. heavy whipping cream
reserved 1/2 can sweetened
condensed milk
3/4 tsp. vanilla

S’More Layer:
1/2 C. mini marshmallows
2 Hershey chocolate bars,
broken up
1-2 graham crackers, crushed

Preheat oven 350 degrees F.
Line bottom of 8″ springform pan
with parchment paper. Using food
processor, pulse 10 graham crackers
until finely ground; add butter &
pulse until blended (or crush crackers
in ziplock bag using rolling pin). Add
graham cracker crumbs/butter to a bowl
& use fingertips to mix all well. Press
mixture into bottom of prepared pan;
bake 8-10 minutes until golden brown.
Let cool 25 minutes.

Ice Cream Layer:

Melt chocolate in microwave;
let cool slightly. Using elec.
mixer, beat chocolate, half can
condensed milk & vanilla in
large bowl until combined. Add
1 C. heavy cream & beat on High
speed until thick; medium peaks
forming. Spoon mixture on top of
cooled crust & spread evenly.

Marshmallow Layer:

Sprinkle marshmallows on top &
gently pat down into chocolate
filling.

Whipped Cream Layer:

Using elec. mixer, beat remaining
cond. milk, vanilla & heavy cream until
thick; medium – stiff peaks forming,
3-5 minutes – spread on top of
chocolate layer.

S’More Layer:

Break remaining 2 graham crackers into
tiny pieces; sprinkle crumbs/broken
chocolate bars & marshmallows on top
of whipped cream layer. Cover & freeze
until firm, at least 8 hours & up to 2 weeks.

When ready to serve, unmold & transfer
to a platter. Let stand 5 minutes before
slicing. Serves 12

(recipe: thebakingchocolatess.com)
————————————

Easy Layered Taco Salad
(overnight recipe)

1 lb. ground beef
1 small can green chilies, (undrained)
1 head iceberg lettuce, outer leaves
removed (all other lettuces will wilt)
1 pkt. dry taco seasoning mix*
1 C. Ranch Sour Cream mayonnaise **
1 (15 oz) can your favorite beans, drained/
rinsed well
1/2 can (about 7 oz) sweet corn kernels,
drained well
1/2 C. chopped red or green onion (more
for garnish)
8 oz. your favorite tomato salsa
8 oz. shredded sharp Cheddar cheese
1 (3.8 oz) can sliced black olives, drained well
1/2 lb. bacon, fried crispy/crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeded/chopped
ripe avocado chunks (optional)
tortilla chips – for topping

Cook ground beef, canned chilies &
taco seasoning in skillet until beef
is browned & liquid from chilies
has evaporated. Refrigerate &
allow to chill until completely cold.
When chilled, place in bottom of
9 X 13″ glass cake pan. Top with a
double layer of lettuce leaves (half
the head), 1/2 C. Ranch/sour cream
mayo (smoothed evenly), beans,
corn, onion, another double layer
lettuce (press down gently after
placing lettuce), 1/2 C. Ranch/Sour
cream mayo, salsa, cheese, olives,
bacon, jalapenos, tomato & more
onion. Cover with foil & refrigerate
12-24 hours before slicing. Break up
tortilla pieces on top & slice. You can
also top with avocado chunks, extra
tomato chunks & hot sauce.
Serves 8-12

*You can also use mixture of cumin,
chili powder & garlic powder

**Ranch Sour Cream Mayonnaise
3/4 C. real mayonnaise
1/4 C. sour cream
3-6 T. dry buttermilk ranch salad
dressing mix

Mix ingredients together well.

(recipe: chindeep.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)
—————————-

Brown Sugar Meatloaf

1/2 C. packed brown sugar
1 1/2 tsp. salt
1/2 C. ketchup
1/4 tsp. ground black pepper
1 1/2 lb. ground beef
1 small onion, chopped
3/4 C. milk
1/4 tsp. ground ginger
2 eggs
3/4 C. finely crushed saltine
cracker crumbs

Preheat oven 350 degrees F.
Spray 5 X 9″ loaf pan with
nonstick spray. Spread brown
sugar in bottom of pan & top
with ketchup (spread evenly).
Mix rest of ingredients in large
bowl then shape into a loaf;
place loaf in pan on top of
ketchup. Bake 1 hour.

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

Crockpot Smothered Chicken
w/Bacon & Onions

8 slices center cut bacon,
cut into 1″ pieces
2 onions, cut lengthwise in
half, then sliced crosswise
1/3 C. flour
1/2 tsp. pepper
1 1/4 C. chicken broth
8 bone-in, skinless chicken thighs
4 C. egg noodles, uncooked
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
2 T. chopped fresh parsley

Cook in stir bacon in large skillet
on medium heat until crisp; remove
bacon from skillet using slotted
spoon & drain on paper towels.
Drain all but 2 T. drippings from
skillet; add onions & cook 15-18
minutes until golden brown,
stirring occasionally. For the last
minute of stirring add flour, pepper
& half the bacon – whisk in broth
until blended (mixture will be
thick). Add chicken to crockpot &
cover with onion  mixture. Cover &
cook on Low 4-5 hours (or High
2-3 hours). About 15 minutes before
ready to serve, cook noodles accordg.
to pkg. directions, omitting salt. Drain
noodles & place on a platter. Top
with chicken, reserving onion mixture
in crockpot. Mix cream cheese spread,
milk & garlic powder in a bowl then add
to ingredients in crockpot & stir until
blended. Spoon mixture over chicken;
top with parsley & remaining bacon.
Serves 8

(recipe: kraftrecipes.com)
—————————-

Santa Fe Rice Salad

2 C. cooked/cooled rice
1 (15 oz) can pinto beans,
drained/rinsed
3 ears fresh corn on the cob
(about 1 1/2 C. kernels)
1 red bell pepper, diced
1/4 C. minced onion
2 T. white vinegar
2 T. vegetable oil
2 T. chopped fresh parsley
1 jalapeno pepper, seeded/
minced
2 tsp. chili powder
1 tsp. salt
1/4 tsp. sugar

In medium bowl combine rice,
beans, corn kernels & onion. In
another small bowl whisk remaining
ingredients; pour over rice mixture &
mix well. Cover & chill 2-3 hours to
allow flavors to blend. Stir before
serving. Serves 4

(recipe: mrfood.com)
——————————–
Cold Sesame Noodles

1 lb. linguine or spaghetti
1 C. peanut butter
6 scallions (green onions),
thinly sliced
2 T. vegetable oil
2 T. soy sauce
3 cloves garlic, minced
1 1/2 tsp. white vinegar
2 T. sesame oil
1/4 tsp. ground red pepper
1/2 of a red pepper, cut into
strips

Cook pasta accordg. to pkg.
directions; drain. In large
bowl combine remaining
ingredients; mix well. Add
pasta & toss to coat evenly.
Cover & chill at least 1 hour
before serving. Serves 4

(recipe: mrfood.com)
——————————–

Gazpacho (cold summer soup)

1 (46 oz) can tomato juice
1 C. diced cucumber
1 C. diced green bell pepper
1 C. sliced green onions
2-3 cloves garlic, finely chopped
6 T. white vinegar
4 T. olive or vegetable oil
2 tsp. salt
2 tsp. Worcestershire sauce
hot pepper sauce, to taste

In large bowl combine all ingredients;
mix well & serve chilled. Serves 8

Note: you can also add fresh chopped
tomato, thyme, rosemary,oregano,basil
or dill.

(recipe: mrfood.com)
—————————–

Grilled Cabbage Steaks w/Bacon &
Blue Cheese

6 slices bacon
1 pkg McCormick Grill Mates Smoky
Applewood Marinade
3 T. vegatable oil
2 T. cider vinegar
2 T. maple syrup
1 head green cabbage, cut into
3/4″ thick slices (about 6 ‘steaks’)
1/2 C. crumbled blue cheese
2 T. thinly sliced green onions

Cook bacon in large skillet on medium
heat until crisp; reserve 1 T. drippings;
crumble bacon. Mix Marinade Mix,
oil, vinegar, maple syrup & reserved
bacon drippings in small bowl until
well blended. Place cabbage steaks
in large ziplock bag or glass dish; add
marinade & toss to coat well.
Refrigerate 30 minutes (or longer)
for extra flavor. Remove from
marinade & reserve any leftover
marinade.
Heat grill to medium heat & grill
cabbage ‘steaks’ 5-6 minutes per
side until tender-crisp, brushing
with leftover marinade. Serve
steaks topped with blue cheese,
crumbled bacon & green onions.
Serves 6

(recipe: mccormick.com)
——————————–

Summertime Fluff

1/2 (16 oz) box orzo pasta
1 (20 oz) can pineapple tidbits,
drained (reserve 1 C. juice)
1/3 C. sugar
1 T. flour
1/4 tsp. salt
3 T. egg whites
1 tsp. lemon juice
1 C. vanilla Greek yogurt
1 1/2 C. miniature marshmallows
1/2 C. maraschino cherries, cut in
half
1 (15 oz) can mandarin oranges,
drained
2 C. Cool Whip, thawed

Cook pasta accordg. to pkg. directions;
drain. Rinse under cold running water;
drain well. In saucepan over medium
heat combine reserved pineapple juice,
sugar, flour, salt & egg whites; cook
until mixture thickens & is smooth,
stirring constantly. Remove from heat
& stir in lemon juice – let cool.
In large bowl combine pasta, pineapple
juice mixture & yogurt. Stir in pineapple
tidbits & marshmallows; fold in mandarin
oranges, cherries & Cool Whip. Serve or
refrigerate until ready to serve.
Serves 12

(recipe: mrfood.com)

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

It’s a gorgeous Summer day out – sunny with
a slight breeze; it’s 83 degrees F. now & supposed
to get up to 86 – WARM!

Gas prices are in the ‘decent’ range: $2.33/9 –
I read in our local paper that gas prices around
here are the lowest they’ve been in many years.
YAY!

Right now I’m happy I’m home in my nice
air conditioning with no particular plans for
the day other than making dinner later.

Enjoy your day;

Hugs;

Pammie

Time to ENJOY LIFE!

It’s looking like another beautiful day here – in the mid 70’s & sunny! So far this week my babysitting has been rather easy (I say that quietly – I’m happy with seeing the little guy but rather enjoy a LITTLE sitting rather than 8+ hour days, back to back). The other grandfather is currently in the hospital as of Saturday – they think he had another stroke but can find no signs of it so they’re running tests. I feel really bad for the grandmother & daughter (my oldest son’s girlfriend & Mom to the baby) – they have enough stress in their lives so this just added more. Grandfather has had a history of strokes and has been losing weight (15 lb. in a little over a month) so they think he also has a slow bleed somewhere, hence why they’re keeping him at the hospital for testing. I only babysat Tuesday 2:30 – 5, so that was easy and the baby was in a great mood. Tuesday was Knit/Crochet Night, last night was special needs group. THIS SATURDAY the knit group talked me into arranging something new for us; this Saturday is NATIONAL KNIT IN PUBLIC DAY! We’re going to meet on Panera Bread’s patio at 10 a.m. and just do what we all love – KNIT (and I included our crocheters, too). Not sure just how many we’ll have (I’m guessing maybe 3?) and I’m not planning on staying long (maybe an hour?) but it’s all open-ended, so we’ll see. Currently still plodding ahead with the blue ‘Tassel stitch’ baby blanket and started another multi-color blue/white/lime green blanket in the stitch I did last (It’s from the Linus Project – another charity that collects blankets and, NO-I only borrowed their pattern, not joining another charity project group – that would be a little too much for me). I’m ‘trying’ to get my knit items delivered – need to take 40 baby hats to local hospital and about 5-6 blankets to Crisis Pregnancy Center’s mobile unit (they are a little hard to coordinate delivery times for – they are a mobile unit that travels all over; we’re looking at next week some time).

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

Hawaiian Cheesecake Salad

8 oz. cream cheese
1 (3.4 oz) pkg. instant cheesecake
pudding mix (unprepared)
1 C. International Delight French
Vanilla (coffee) Creamer
1 lb. strawberries, hulled/sliced
4 mandarin oranges, peeled/
sectioned
1 (20 oz) can pineapple tidbits,
drained
3 kiwi, peeled/cut into half moons
2 mangoes, cut into bite-sized
chunks
1 banana, cut into circles
juice of 1/2 lemon

In medium (tall) bowl-poster
uses 8 C measuring cup) using
elec. mixer, whip cream cheese
until smooth. Add dry pudding
mix – beat until well combined.
With mixer on Low, slowly add
creamer to cream cheese mix –
about a tablespoon at a time –
mix until it becomes smooth &
all of creamer has been combined
into cream cheese – repeat until
all creamer has been used – whip
until smooth. In large bowl,
combine strawberries, oranges, pine-
apple, kiwi & mango. Add cheese-
cake mixture to fruit & gently
fold together. In small bowl combine
banana & lemon juice – toss until
well coated, draining any excell
lemon juice. Gently fold banana
into cheesecake salad. Chill until
ready to serve or serve immediately.
Serves 16

NOTE: Do not pour all of creamer into
cream cheese mixture at once – it will
get clumpy & no matter how long you
beat it, it will stay that way.

Recipe can be made ahead: Prepare
cheesecake mixture & refrigerate in
bowl. Mix all of fruit in large bowl &
refrigerate. Before serving, drain any
excess liquid from fruit then fold into
cheesecake mixture.

(recipe: theslowroasteditalian.com)
———————————

Asiago Chicken Pasta w/Sun-dried
Tomatoes & Spinach

1/3 C. sun-dried tomatoes (with oil)
2 T.) (comes in a jar)
1 lb. chicken breasts, sliced in half &
chopped
3 cloves garlic, minced
salt
paprika
1 C. Half & Half
1/4 tsp. salt
1 C. asiago cheese, grated
8 oz. box penne pasta
2 C. fresh spinach leaves

If sun-dried tomatoes are too big,
chop into smaller bites. Heat 2 T.
olive oil with tomatoes & garlic in
skillet over medium heat. Add
chopped chicken – generously
season chicken in skillet with salt &
paprika – cook until chicken is cooked
through completely. To skillet add 1 C.
Half & Half & 1/4 tsp. salt – bring to boil.
Add grated Asiago cheese & stir about
30 seconds to melt cheese. Reduce heat
to simmer & continue stirring to make
sure all cheese melts. If sauce is too thick,
add another 1/3 C. Half & Half & stir.
Taste sauce – add more salt, if needed. Cook
pasta accordg. to pkg. directions – drain/
rinse. Add past to sauce. Add spinach & mix
well. On Low simmer, cover with lid & let
pasta sit to allow spinach to wilt. After
spinach has wilted, stir everything together
to combine – taste & adjust seasonings if
needed. Serves 4

(recipe: yummly.co)
—————————————-

Taco-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1/2 C. mild salsa
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt, to taste
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1 (4 oz.) can tomato sauce
1/4 C. water
1/2 C. Mexican-blend shredded
cheese
1/4 C. chopped scallions or cilantro,
for topping

Bring large pot of salted water to
boil.
Preheat oven 400 degrees F.
Place 1/4 C. salsa in bottom of
large baking dish. Using a small
spoon or melon baller, hollow out
centers of zucchini halves, leaving
1/4 inch thick shell on each. Chop
scooped out flesh into small pieces
& set aside 3/4 C.  to add to taco
filling (squeeze excess water out
using a paper towel) – discard
rest of flesh or using in another
recipe. Drop zuccini halves in
boiling water & cook 1 minute –
remove from water. Brown turkey
in large skillet, breaking up pieces
while cooking; when meat is no
longer pink, add spices & stir well.
Add onion, bell pepper, reserved
zucchini flesh, tomato sauce & water-
stir then cover & simmer on Low
20  minutes. Using a spoon, fill
hollowed zucchini ‘boats’, dividing
filling equally, about 1/3 C. per
half, pressing mixture into boats
firmly. Top each with 1 T. shredded
cheese. Cover with foil & bake 35
minutes until cheese melts &
zucchinis are cooked through. Top
with scallions & serve with salsa
on the side. Serves 4

(recipe: skinnytaste.com)
——————————
Garlicky Shrimp Alfredo Bake

10 oz. penne pasta
3 T. butter, divided
3 cloves garlic, minced
1 lb. medium or large shrimp,
peeled/deveined
3 T. chopped fresh parsley, divided
2 T. flour
3/4 C. milk
1/4 C. chicken broth
1 C. shredded mozzarella cheese,
divided
1/4 C. plus 2 T. freshly grated
Parmesan cheese, divided
fresh ground black pepper
2 large tomatoes, chopped (about 1 C.)

Preheat oven 350 degrees F.
In large pot salted water cook pasta
accordg. to pkg. directions for al dente;
drain & return to pot. In large oven-
proof skillet over medium heat, melt
1 T. butter; add garlic, shrimp & 2 T.
parsley – season with salt. Cook until
shrimp is pink & no longer opaque,
2 minutes per side. Transfer shrimp
to a plate (keep juices in skillet)
Add remaining 2 T. butter to skillet
& let melt; add flour & whisk until
golden, 1-2 minutes. Add milk &
chicken broth – bring to simmer.
Stir in 3/4 C. mozzarella & 1/4 C.
Parmesan cheese until creamy –
season with salt/pepper. Return
shrimp to skillet; add tomatoes &
cooked pasta – toss until combined.
(add more milk if mixture is too
thick). Sprinkle with remaining
1/4 C. mozzarella & 2 T. Parmesan
& bake until melty, 5-7 minutes.
Place under broiler 2-3 minutes
until top is golden (watch carefully
so it doesn’t burn). Garnish with
remaining T. parsley & serve.
Serves 4

(recipe: delish.com)
——————————-

Farmers Market Summer Crockpot Stew


1 (2 lb.) beef chuck roast, cut into
1/2 inch cubes
1/3 C. flour
3 T. olive oil
2 C. sliced carrots
3 ribs celery, diced
3 C. russet potatoes, diced into 1/2
inch pieces
1 large onion, roughly chopped
4 cloves garlic, minced
1 (28 oz) can diced tomatoes
4 C. water
1 T. balsamic vinegar
1 tsp. Italian seasoning
2 T. minced fresh parsley
salt/pepper, to taste

In large bowl combine beef cubes & flour,
mixing well to coat. In medium saucepan
over medium-high heat, saute beef in oil,
stirring occasionally until beef is slightly
browned, 5-10 minutes (beef will not be
entirely cooked). Place beef in crockpot;
add carrots, celery, potatoes, onion, garlic,
tomatoes, water, vinegar & seasonings –
stir to combine. Cover & cook on Low
5-6 hours. Season with salt/pepper before
serving. Serves 8-10

NOTE: Stew will keep, refrigerated, up
to 4 days

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

Loaded Macaroni Salad


8 oz. shell macaroni
4 eggs, hard-boiled/chopped
4 sweet pickles, chopped
2 oz. pimento, diced
6 oz. black olives, sliced
1 medium onion, chopped
3 T. balsamic vinegar
1 C. mayonnaise
1 tsp. seasoned salt
1/2 tsp. pepper
1 T. Dijon mustard
1/4 tsp. paprika

Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Place cooked macaroni
in large bowl with eggs, pickles,
olives, pimentos & onion. In small
bowl mix vinegar, mayonnaise, salt/
pepper, paprika & mustard – pour
over macaroni mixture & mix
thoroughly. Chill at least 1 hour
before serving.

(recipe: recipelion.com)
———————————-

Chicken Alfredo Roll Ups

9 lasagna noodles
1 (14.5 oz) jar Garlic Alfredo
sauce
1 lb. cooked, shredded chicken
1/2 tsp. oregano
1 tsp. garlic salt
2 C. shredded Mozzarella cheese

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. Pour 1/2 C. Alfredo
sauce on bottom of pan & spread
out. Cook lasagna noodles until
al dente (do not over cook them
as they will be baked, also). Drain
& rinse noodles with cold water.
While they are cooking mix 1 C.
Alfredo sauce, 1 C. Mozz. cheese,
chicken, garlic salt & oregano in
a bowl. Lay out cooked noodles &
blot water off with paper towel.
Spread 1/9 of chicken mixture on
a noodle – roll up  & place, seam
sides down in pan – repeat with
remaining noodles & sauce. Pour
rest of Alfredo sauce on top &
top with remaining cheese. Bake
30 minutes. Serves 4-5

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

Mini Muffin Tin Lasagnas
(appetizer)

1 large egg, lightly beaten
1 (15 oz) carton ricotta cheese
2 C. shredded Italian cheese blend,
divided
1 T. olive oil
24 wonton wrappers*
1 (24 oz) jar garden-style pasta
sauce
minced fresh parsley (optional)

Preheat oven 375 degrees F.
In bowl mix egg, ricotta cheese &
1 1/4 C. Italian cheese blend.
Generously grease 12 muffin cups
with oil; line each with a wonton
wrapper. Fill each with 1 T. ricotta
mixture & 1 1/2 T. pasta sauce. Top
each with a second wrapper, rotating
corners & pressing down centers.
Repeat ricotta & sauce layers. Sprinkle
tops with remaining cheese blend. Bake
20-25 minutes until cheese has melted.
If desired, sprinkle tops with parsley.
Makes 6 servings.

*You can find wonton wrappers in most
grocery stores in the refrigerated section
of the vegetable/fruit aisle

(recipe: tasteofhome.com)
——————————–

Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil (poster used vegetable)

Frosting:
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with
juice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In large bowl
combine cake mix, eggs, oil &
crushed pineapple with juice;
mix well & pour into prepared
pan. Bake 25-30 minutes until
a toothpick inserted into center
of cake comes out clean. Allow
to cool completely on wire rack.
In medium bowl fold Cool Whip,
pudding mix & crushed pineapple;
spread over top of cooled cake.

NOTE: Poster reserves a small
amount of pineapple to sprinkle
on top of frosting at the end

(recipe: belleofthekitchen.com)

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

Not much else new around here, gas
prices are staying the same ($2.49/9).

Hope you are enjoying a lovely day –

Hugs;

Pammie