Finally – a day to relax!

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

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

(blurry photo but you get the idea!)

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

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

Browned Butter/Cinnamon Rice
Krispie Treats

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

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

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

Bacon-Tomato Linguine

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

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

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

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

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

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

(while pans are roasting, prepare sauce)

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

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

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

Crockpot Root Beer Pulled Pork
Sliders

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

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

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

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

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

Skillet-toasted Corn Salad

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

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

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

Pimento/Cream Cheese
Spread

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

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

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

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

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

(recipe: tasteofhome.com)

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

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

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

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

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Happy Thursday!

Nice Summer day today – sunny with a slight breeze & 82 degrees F. Finally broke down & went to the doctor today; just getting too fatigued from all the coughing. It’s about what I expected: an allergy thing – he gave me a pill for the coughing, a pill for all the head congestion/draining & told me to keep using the Flonase daily for a week (I thought it was only when you needed it, so I haven’t been using it regularly . . . duh). If I’m not better in 2 weeks call the office & he will order an antibiotic. It was strange today – as I went to get on the scale I got really dizzy & sort of fell off backwards (caught myself but felt really silly). Haven’t had the dizziness before, so that was a new one! Husband & I went out to eat afterwards at Village Place (it’s becoming our local ‘haunt’); while we were there we saw two couples we knew – ‘old home week’! I tried their Chicken Fritter Wrap and it was really good: fried chicken breast chopped up on a flour tortilla with chopped lettuce & tomato & their ZIP sauce (don’t know what’s in it but it was perfect for that sandwich – I also added shredded Cheddar cheese – perfect lunch). PLUS they give you such big orders I had half to bring home for later! YAY!

===========

Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & pudding mix –
stir until completely mixed together. Fold
in Cool Whip & raspberries*. Add marsh-
mallows & stir together. Cover & refrigerate
salad 30 minutes. Fold salad with a spoon
several times after removing from fridge –
this allows the raspberry juice to spread
throughout the salad. Serves 15

*The raspberries will soften while the
salad sets

(recipe: sugar-n-spicegals.com)
———————————–

Crockpot BBQ Pork Tenderloin

3 lb. pork tenderloin
8 oz. BBQ sauce (your choice)
1 small onion, minced
2-3 cloves garlic, minced
2 dashes hot sauce (optional)
salt/pepper

Salt & pepper loin & place in
crockpot. Add garlic & onion –
pour BBQ sauce over meat; add
hot sauce (if using) & stir to
distribute evenly. Cover & cook
on Low 6-7 hours. Serves 4

(recipe: geniuskitchen.com)
————————–
Hawaiian Macaroni Salad

1 lb. elbow macaroni
1/4 C. white vinegar
3/4 C. mayonnaise
1/3 C. milk
1/4 C. pineapple juice
1/2 C. finely minced sweet pickels
1/2 C. finely minced pickled carrot
1/2 C. finely minced pineapple
salt/black pepper
=
Mix in last, just before serving:
3 T. mayonnaise
3 T. milk
2 T. pineapple juice

Boil pasta until very soft; drain &
return to pot – toss with vinegar.
Set aside to cool. In large bowl
combine 3/4 C. mayo, milk &
pineapple juice – whisk well &
stir in pickles, carrots, pineapple,
salt/pepper. Add cooled pasta to
mixture, stir to coat completely.
Transfer to airtight container (or
cover bowl) – refrigerate several
hours. During this time the pasta
will absorb most of the sauce &
will appear dry & less creamy than
just after mixing. After refrigerating,
combine last 3 ingredients & stir to
combine. Makes 1 1/2 lb. salad

(recipe: spabettie.com)
———————————-
Prima Vera Stuffed Chicken

4 boneless, skinless chicken breasts
2 T. olive oil
kosher salt/ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved/thinly sliced into
half moons
3 medium tomatoes, halved/thinly sliced
into rounds
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
1 C. shredded mozzarella

Preheat oven 400 degrees F.
Place chicken on a cutting board &
make 5 slits in each breast, being
careful not to cut through completely.
Drizzle oil over chicken & season with
salt/pepper & Ital. seasoning. Stuff each
chicken breast with zucchini, tomato,
bell pepper & red onion. Place breasts
in a roasting pan, or other shallow pan.
Sprinkle each breast with mozzarella &
bake 25 minutes until chicken is cooked
through & no longer pink. Serves 4

(recipe: delish.com)
——————————–

Crockpot Campfire Potatoes

5 medium potatoes, sliced
1 stick butter (1/2 C.)
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. oregano
1 large clove garlic, minced
1 small white onion, sliced
1/2 C. Parmesan cheese
1 C. Cheddar cheese, shredded

Spray insides of crockpot with
nonstick cooking spray.
In large bowl mix butter, Wors.
sauce, salt/pepper, oregano & garlic.
Add potatoes, cheeses & onion to
bowl with butter mixture – mix until
potatoes are coated. Place potato
mixture in bottom of crockpot &
smooth evenly. Cover & cook on
High 4 hours WITHOUT opening
lid during cooking time. Serves 6

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

Strawberry Salad w/Poppy Seed Dressing

1/4 C. sugar
1/3 C. slivered almonds
1 bunch romaine, torn (about 8 C.)
1 small onion, halved & thinly sliced
2 C. halved fresh strawberries

Dressing:
1/4 C. mayonnaise
2 T. sugar
1 T. sour cream
1 T. milk
2 1/4 tsp. cider vinegar
1 1/2 tsp. poppy seeds

Place sugar in small heavy skillet;
over medium-low heat cook & stir
until melted & caramel-colored –
about 10 minutes. Stir in almonds
until coated & spread on foil to cool.
Place romaine, onion & strawberries in
a large bowl. Whisk dressing ingredients
together & toss with salad. Bread
candied almonds into pieces & sprinkle
over salad. Serve immediately.
Serves 10

NOTE: you can also add 2 lb. grilled
boneless, skinless chicken breasts
sliced & added to salad.

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

1-Bowl Lemon Brownies

1 C. flour
3/4 C. sugar
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1/4 C. plain Greek yogurt
3 T. vegetable oil
zest of 2 lemons
2 T. fresh lemon juice

Glaze:
1 rounded C. powdered sugar
zest of 1 lemon
about 2-4 T. fresh lemon juice

Preheat oven 350 degrees F.
Line a 8 X 8″ or 9 X 9″ square
baking pan with foil, leaving extra
foil hanging over sides for ‘handles’.
Place all brownie ingredients in a
medium bowl & stir by hand until
smooth (about 30 seconds); spread
batter into prepared pan & bake
about 20 minutes. Cool in pan 5-10
minutes. Lift out of pan & spread
glaze over warm brownies.

Glaze:
Stir glaze ingredients together in a bowl,
adding juice gradually until glaze is
spreadable.

(recipe: jennycancook.com)

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

Hope you have a GREAT day!

 

Hugs;

 

Pammie

 

Woke up yesterday to these –

This might not seem unusual to most of you BUT I live directly on a MAJOR road with 45 mph speeds (and more) – I will say we live across the street from a small, well shaded park with lake (which is probably where they live). Our backyard IS fenced (but they jumped it like it wasn’t even there!) These are both you males with their antlers still covered in ‘velvet’ (a fuzzy covering they will shed as they mature). They stayed at least 1 1/2 hours – I was in love. Years ago we had a full-grown male buck (with a magnificent rack of antlers) spend awhile in our yard just resting under our swing set – he came two years in a row but hasn’t been back so I was SOoooo happy to see these two!

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

Summer Lemonade Cookies

1 C. (2 sticks) butter, softened
1 C. plus 2 T. sugar
2 eggs
3 C. flour
1 tsp. baking soda
1 (6 oz) can frozen lemonade
concentrate, thawed/divided
1 T. grated lemon peel

Preheat oven 400 degrees F.
In large bowl cream butter &
1 C. sugar; add eggs, beating
well. In another large bowl combine
flour & baking soda – add alternately
with 1/2 C. lemonade concentrate
into egg mixture – stir in lemon peel.
Drop mixture by teaspoonfuls
2 inches apart on ungreased cookie
sheets. Bake 8-9 minutes until
edges are light brown. Remove from
oven & brush hot cookies lightly
with remaining lemonade concentrate.
Sprinkle cookies with remaining 2 T.
sugar. Makes 4 dozen (48 cookies)

(recipe: mrfood.com)
—————————-

Avocado Tuna Salad

1 (15 oz) can tuna in oil, drained/
flaked (3 small cans)
1 English cucumber, sliced
2 large (or 3 medium) avocados,
peeled/pitted/sliced
1 small/medium red onion, thinly
sliced
1/4 C. fresh cilantro (1/2 of small
bunch)
2 T. lemon juice, freshly squeezed
2 T. extra virgin olive oil
1 tsp. sea salt, or to taste
1/8 tsp. black pepper

In large bowl combine sliced cucumber,
sliced avocado, red onion, drained tuna &
1/4 C. cilantro. Drizzle with lemon juice,
salt/pepper – toss to combine.
Serves 6 as a side salad

(recipe: natashaskitchen.com)
———————————

Honey Dijon Grilled Chicken
(grill or grill pan)

4 (6 oz) boneless, skinless chicken
breast halves
1/3 C. horseradish Dijon mustard
(regular mustard will work, also)
3 T. honey
1 T. parsley flakes
salt/pepper, to taste

Preheat grill or grill pan to
medium-high heat – spray with
nonstick cooking spray or olive
oil. Once pan is hot, reduce
heat to just below medium. In small
bowl combine Dijon mustard, honey
& parsley flakes. Flatten chicken
breasts to an even thickness by
placing them between 2 sheets of
parchment paper & pounding them
with a rolling pin or heavy-bottomed
pan – season with salt/pepper to taste.
Place chicken on grill 3 minutes then
flip over & brush with honey/Dijon
sauce; grill an additional 2-3 minutes
until internal temperature reaches
155 degrees F. (using a meat thermometer).
Remove from grill & loosely cover with foil.
Let rest 5 minutes before serving; serve
with any additional sauce on the side for
dipping. Serves 4

(recipe: iwashyoudry.com)
—————————–
Loaded Baked Potato Salad

8 potatoes, cubed (half peeled or
half with skins left on)
2 tsp. salt
6 slices bacon, cooked crisp/crumbled
6 green onions, sliced (including tops)
2 C. Cheddar cheese, shredded
16 oz. sour cream
1/4 tsp. black pepper
1 C. Miracle Whip (or 1 C. mayonnaise)

In large pot boil cubed potatoes with
salt – when fully cooked, drain.
Preheat oven 350 degrees F.
In a bowl combine sour cream, black
pepper & Miracle Whip (or mayo) – add
to potatoes. Add bacon, onions &
cheese (reserve some of each for top
of salad – garnish); mix with potatoes &
pour into a greased baking dish. Top
with reserved cheese, onions & bacon.
Bake 10-15 minutes until cheese melts.
Serves 6

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

Crockpot Chili-Dog Casserole

1 lb. ground beef
1 green bell pepper/seeded/chopped
2 T. dry minced onion
1 T. minced garlic
2 C. marinara sauce
1 C. beef broth
2 tsp. chili powder (or cayenne
powder, for a spicier dish)
1 T. cumin
8 hot dogs, cut lenth-wise then
cut in half
salt/pepper, to taste
1 C. shredded Cheddar cheese
additional cheese for garnish

In saucepan brown ground beef
with garlic, onion, bell pepper, salt/
pepper. Stir in marinara sauce, cumin,
chili (cayenne) powder & broth – pour
into 6 qt. crockpot. Evenly add all hot
dogs to top of mixture & cover with
cheese. Cover & cook on High 2 hours
(or Low 4 hours). Stir before serving.
Top with additional cheese, if desired.
Serves 4

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

Chive Pinwheel Rolls

3 1/2 C. flour
3 T. sugar
1 (1/4 oz) pkg. active dry yeast
1 1/2 tsp. salt
1 C. milk
1/3 C. canola oil
1/4 C. water
1/4 C. mashed potatoes
without added milk & butter
1 large egg

Chive Filling:
1 C. (8 oz) sour cream
1 C. minced onions
1 large egg yolk
butter, melted

In large bowl combine 2 1/2 C.
flour, sugar, yeast & salt. In small
saucepan, heat milk, oil, water &
mashed potatoes to 120-130 degrees
F. – add to dry ingredients; beat just
until moistened. Add egg, beat until
smooth. Stir in enough remaining
flour to form a soft dough. Turn onto
a floured surface; knead until smooth &
elastic – about 6-8 minutes. Grease a large
bowl & place dough in bowl, turning once
to grease top. Cover & let rise in a warm
place until doubled, about 1 hour
=
Turn dough onto a floured surface; roll
into a 15 X 10 X 1 inch rectangle. In a
bowl combine sour cream, chives & egg
yolk; spread over dough to within
1/2 inch of edges. Roll up, jelly-roll
style, starting with a long side. Pinch
seam o seal & cut into 1 inch slices.
Place slices cut-sides down in a 9 X 13″
baking dish. Cover & Let rise until
doubled, about 1 hour.
=
Preheat oven 350 degrees F.
Bake slices 30-35 minutes until
golden brown; brush tops with
melted butter & cool on a wire rack.
Refrigerate leftovers. Makes 15 rolls

(recipe: tasteofhome.com)
—————————-

Baked Pork Chops & Veggies Sheet
Pan dinner

olive oil
3-4 C. small potatoes, or chopped potatoes
3-4 C. fresh green beans, trimmed
kosher salt/black pepper
2 lb. boneless thin-cut pork chops
(Smokehouse Maple seasoning or other
seasoning blend)

Preheat oven 425 degrees F.
Brush one large or two small rimmed
baking sheets with olive oil. Toss potatoes
with a drizzle of olive oil, salt & pepper –
place on one section of sheet pan. Toss
green beans with a drizzle of olive oil,
salt/pepper & place them in a section
of sheet pan. Brush pork chops with olive
oil & place in remaining space on pan –
sprinkle chops with seasoning. Bake
sheet pan 25-30 minutes until meat is
cooked through & potatoes are tender.
Serves 6

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

No-Bake Root Beer Float Pie

1 (8 oz) tub Cool Whip, thawed/
divided
3/4 C. cold root beer (diet)
1/2 C. milk
1 (1 oz) pkg. sugar-free instant
vanilla pudding mix
1 (9 inch) graham cracker crust
maraschino cherries (optional garnish)

Separate 1/2 C. Cool Whip & refrigerate for
garnish. In large bowl whisk root beer, milk
& pudding mix 2 minutes. Fold in half of
remaining Cool Whip & spread into crust.
Spread remaining Cool Whip over pit.
Freeze at least 8 hours or overnight.
Dollop reserved Cool Whip over each
serving & top with a marschino cherry
if desired. Serves 8

(recipe: tasteofhome.com)

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

Today was my babysitting day and my (almost)
1 1/2 yr old grandson was sleeping when I arrived.
That might be good, but (as I suspected) he woke
up about 10 minutes after his Mom left and was
awake the rest of the morning/afternoon – full
of energy! (His mom texted me later: “He didn’t
wear you out, did he?” – Naw – I’m tougher than
that!).

Our weather is HOT – but then, it’s July so that’s
no surprise. Got in my car to come home and
the car thermometer read: 90 degrees F. – UGH!
(so glad I have air in my car & home!). My oldest
has been taking advantage of using their kayaks
so I’m glad they’re enjoying the weather.

Hope you’re enjoying whatever kind of weather
you have at the moment – the COLD is coming
soon enough!

Hugs;

Pammie

and we begin another new week!

it’s a beautiful Sunday afternoon here – temps at 86 degrees F. I have a small admission to make: I skipped church today – not something I do frequently but still fighting this allergy thing. Add to that only 3 hours sleep and I just couldn’t muster the energy so we stayed home. I ended up sleeping 4 hours straight, so you know I must have needed it! Feeling much better now!

===========

Pig Pickin’ Cake

1 (15.25 oz) box yellow cake mix
3 large eggs
1/3 C. vegetable oil
1 C. water
1 (11 oz) can mandarin oranges,
drained
=
Frosting:
1 (20 oz) can crushed pineapple
1 (12 oz) tub Cool Whip, thawed
1 (3.4 oz) box instant vanilla pudding mix

Preheat oven 350 degrees F.
Spray & lightly flour two 9″ round
cake pans.
In a bowl using elec. mixer, beat cake
mix, eggs, oil & water until moistened.
Reserve 4-5 orange slices for garnish &
add remaining oranges to batter – beat
until well blended – pour batter into
prepared pans. Bake 22-25 minutes until
a wooden toothpick inserted into center
of cake comes out clean. Cool 10
minutes then transfer to wire rack to cool.

Frosting:
In a bowl stir pudding mix & pineapple;
fold in Cool Whip. Place a layer of frosting
on top of one cake; place second baked
cake on top & spread remaining frosting
on top. Place reserved orange slices in
center/top of cake. Chill before serving.
Serves 8-10

(recipe: 12tomatoes.com)
———————————
Frito Corn Salad

2 cans yellow kernel corn, drained
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 purple onion, chopped
1 C. mayonnaise
1 C. shredded Cheddar cheese
5 oz. bag Chili-cheese flavored
Frito corn chips

In large bowl mix all ingredients
except chips. Add chips in just
before serving. Serves 15

(recipe: geniuskitchen.com)
——————————

Cashew-Chicken Rotini Salad

1 (16 oz) pkg. spiral or rotini pasta
4 C. cooked/cubed chicken
1 (20 oz) can pineapple tidbits,
drained
1 1/2 C. chopped celery
3/4 c. thinly sliced green onions
1 C. seedless red grapes
1 C. seedless green grapes
1 (5 oz) pkg. dried cranberries
1 C. Ranch salad dressing
3/4 C. mayonnaise
2 C. salted cashews

Cook pasta accordg. to pkg. directions.
In large bowl combine chicken, pineapple,
celery, onions, grapes & cranberries. Drain
pasta & rinse in cold water then stir into
chicken mixture. In small bowl whisk
ranch dressing & mayonnaise together –
pour over salad & toss to coat. Cover &
refrigerate at least 1 hour.
Just before serving, stir in cashews.
Serves 12

(recipe: tasteofhome.com)
———————————
Grilled Corn on the Cob

6 ears corn
salt
butter-flavored cooking spray

Heat grill to medium-hot.
Shuck corn (remove husks & silk).
Spray each ear with cooking spray &
place directly over heat. When dark
spots appear on corn & deepen in
color, rotate ears (about 2- 3 minutes)
until ears are uniformly cooked (about
10-12 minutes). Ears will be speckled
with char spots. Add salt & serve with
your favorite butter or flavored butter.

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

Easy Guacamole

3 large, ripe avocados (should
give a little when squeezed)
2 tsp. lime juice
1 1/2 tsp. salt
1/8 tsp. black pepper
2 plum tomatoes (1 C., diced)
1 medium onion, diced (1 C.)
1 jalapeno pepper, seeded/diced

Peel avocados – remove peel &
pits – place remaining flesh in a
medium bowl. Add lime juice,
salt/pepper & mash using a fork
or potato mashed until smooth.
Add tomatoes, onion & jalapeno
to avocado mixture (taste & adjust
salt, if needed). Place in a serving
dish & cover with plastic wrap so that
the wrap is pressing directly on the
guacamole*. Refrigerate until ready
to serve. Serves 6

*Doing this eliminates air exposure
which will turn the avocado a brown
color.

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

Crockpot Butter Chicken

2-3 lb. boneless skinless chicken
(poster uses thighs)*
4 T. butter
1/2 C. chicken broth
salt/pepper, to taste

Place all ingredients in 4-6 qt.
crockpot. Cover & cook on Low
4-5 hours (until chicken shreds
easily using a fork). Remove
chicken from crockpot & shred
meat using 2 forks (or in a stand
mixer). Return meat to crockpot
with juices & serve.

*NOTE: poster says you can use
chicken breasts but they might
cook faster – keep an eye on them
the first time & check for when
the chicken is easily pulled apart
using 2 forks. If it is hard to pull
apart, it needs to cook longer.
Do not cook breasts too long or
they will become dry.

Poster also shares that this is good
on it’s own or in casseroles, sandwiches,
wraps, salads or tacos.

(recipe: recipesthatcrock.com)
—————————-
Crockpot Party Beans
(6 qt or larger crockpot)

1 1/2 C. ketchup
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 C. water
1/2 C. brown sugar, packed
2 bay leaves
2-3 tsp. cider vinegar
1 tsp. dry mustard
1/8 tsp. black pepper
16 oz. can kidney beans, drained/
rinsed
15 oz. can Great Northern beans,
drained/rinsed
14 oz can lima beans, drained/rinsed
15 oz. can black beans, drained/rinsed
16 oz. can Black eyed peas, drained/
rinsed

Combine all ingredients in crockpot
except beans & peas – mix well. Add
beans & peas – mix well. Cover & cook
on Low 5-7 hours. Remove bay leaves
before serving. Serves 12

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

Sweet Strawberry Cake

1 (16.5 oz) box white cake mix
1 (4-serving size) pkg. strawberry Jell-O
1 (10 oz) pkg. frozen sweetened
sliced strawberries, thawed/drained
4 eggs
2/3 C. vegetable oil
4 1/2 C. powdered sugar
3/4 C. strawberry preserves
3/4 C. (1 1/2 sticks) butter, softened

Preheat oven 350 degrees F.
Spray two (9 inch, ea) round cake
pans with nonstick cooking spray.
In large bowl using elec. mixer on
medium speed, beat cake mix, Jell-0,
strawberries, eggs & oil 2-3 minutes
until well mixed. Divide batter evenly
between cake pans. Bake 30-35
minutes until a wooden toothpick
inserted into center of cake comes
out clean. Let cool 10 minutes then
invert onto wire racks to cool completely.
In medium bowl using elec. mixer on
medium speed, beat powdered sugar,
strawberry preserves & butter 2-3
minutes until smooth. Place 1 cake
layer upside down on a serving plate &
frost the top. Place second layer over
first & frost top & sides. Chill 2 hours
before serving or cover loosely &
keep chilled until ready to serve.
Serves 12

(recipe: mrfood.com)

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

With our weather hovering between 80’s & 90’s
I haven’t felt like doing much so have mostly
been reading & knitting (& playing games on
the computer).

Hope you are having a nice, relaxing Summer day!

Hugs;

Pammie

Almost here!

The Fourth of July is almost here – how do I know this? Because everyone surrounding us is lighting firecrackers – LOTS of firecrackers. I know that tonight is the local boat clubs HUGE display (I like fireworks, just don’t care for the crowds and big traffic jam on the way home.) Since it’s really close and I still have lots of great recipes – here ya go!

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

Blue Ribbon Blueberry Pie

4 C. fresh or frozen blueberries,
thawed if frozen
3 T. instant tapioca
3/4 C. plus 1 T. sugar, divided
1 T. lemon juice
zest of 1 lemon
1 (15 oz) box refrigerated pie crusts
1 egg, beaten

Preheat oven 400 degrees F.
In large bowl combine blueberries,
tapioca, 3/4 C. sugar, lemon juice &
lemon zest – mix well & let stand
15-20 minutes.
Unroll 1 pie crust & place in a 9-inch
pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust &
place on top of mixture – seal & flute
edges. Cut several slits in top crust;
brush with egg & sprinkle with
remaining sugar. Place a pan or
cookie sheet under pie when putting
pie in oven (to catch any drips).
Bake 50-55 minutes until top is
golden. Serves 6

(recipe: mrfood.com)
———————————

Honey Orange Ribs

Meat:
1 rack St. Louis ribs

Rub:
1/4 C. kosher salt
1/4 C. black pepper
2 T. sugar
1 tsp. crushed coriander
1/2 tsp. cumin
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder

Sauce:
1/2 C. orange marmalade
1/4 C. honey
—————-
Heat grill to 300 degrees F.*
=
Place ribs in a large aluminum tray.
Prepare ribs by removing the extra
‘silver skin’ off back of ribs (discard
skin). In a bowl combine all rub
ingredients – season meat liberally
by rubbing rub into meat – cover
tray with foil. Cook ribs about 2 hours.
In small pot combine sauce ingredients.
Remove cooked ribs from tray and place
directly on grill (you may need to coat
the grill grates with oil or grill-safe
nonstick cooking spray to keep them from
sticking). Apply sauce liberally to ribs &
cover with lid – cook an additional 5
minutes. Carefully flip ribs over & add
another coating of sauce – cook 5
more minutes. Continue doing this a
few more times to get a thick coating
of sticky sauce on ribs. Remove ribs
from grill. Serves 4

*Keep an eye on the grill temperature; try
to keep it a consistent 300 degrees during
the entire cooking time.

(recipe: thecountrycook.net)
————————————-
The Best Chicken Marinade

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar or other vinegar
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 chicken breasts or 3.5 lb. chicken

In large Pyrex measuring cup or mixing
bowl combine all ingredients (except
chicken) – whisk together. Remove one
half cup marinade & reserve for basting
chicken later.
Place chicken in large ziplock bag & pour
marinade over top – close securely.
Marinade at least 4 hours & up to
24 hours in fridge.

To Grill:
Preheat grill to medium-high heat &
lightly oil grates. Remove chicken from
marinade, letting excess drip off. Grill
chicken 5-6 minutes per side or until
cooked through. Baste chicken occasionally
with reserved marinade. Remove chicken
from grill & tent with foil. Let chicken rest
at least 5 minutes before serving.
Serves 6

NOTE: If you bring reserved marinade up to
a boil, let simmer until slightly reduced – makes
a wonderful sauce to go on top of the chicken.

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

Black Bean & Olive Salsa

1 C. drained/rinsed canned
black beans, divided
1 (16 oz) jar thick & chunky salsa
(Taco Bell)
3/4 C. coarsely chopped, pitted
black olives
1/2 C. frozen corn
1 T. chopped fresh cilantro
2 cloves garlic, minced
2 tsp. fresh lime juice

Mash 1/2 C. beans in medium bowl.
Add remaining beans with all
remaining ingredients in medium bowl;
mix well. Refrigerate 1 hour before
serving. Makes 24 servings (2 T. each)

(recipe: kraftrecipes.com)
——————————–
Creamy Greek Potato Salad

2 lb. baby yellow potatoes
1 C. English cucumber, sliced into
discs & halved
1/4 C. red onion, finely diced
1/2 C. crumbled feta cheese
1/2 C. Kalamata olives, sliced
3/4 C. plain Greek yogurt
2 T. mayonnaise
1 T. lemon juice (more if desired)
1 tsp. fresh snipped dill (or 1/2 tsp. dried)
1/4 tsp. garlic powder
salt/black pepper, to taste
2 T. chopped parsley – garnish

Boil potatoes in salted water about
10-15 minutes until easily pierced
with a fork. Drain; place in strainer
in sink & run with ice cold water to
cool potatoes & stop cooking. Once
cooled, drain & quarter potatoes then
add to a large bowl. Add cucumbers,
onion, olives & feta to bowl.
In small bowl whisk Greek yogurt, mayo,
lemon juice, dill, garlic powder, salt/
pepper, to taste. Mix well & add to bowl
with potato mixture. Gently toss to coat.
Top with chopped parsley & keep covered
& chilled until ready to serve. Serves 4-5

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

Crockpot Kielbasa & BBQ Beans

2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15.8 oz, ea) cans Great Northern
beans, drained/rinsed
1 (15.25 oz) can kidney beans, drained/
rinsed
1 onion, diced
1/2 C. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
1 tsp. chili powder
1 T. apple cider vinegar
1/2 C. maple syrup
1/4 C. molasses
1 (14.5 oz) can chicken broth
1/2 lb. bacon, cooked, cut into
bite-sized pieces
2 lb. Kielbasa, cut into bite-sized
pieces

In large crockpot add all ingredients
except Kielbasa – stir gently to combine.
Place kielbasa on top. Cover & cook
on Low 6-8 hours or High 4-5 hours.
Stir in kielbasa before serving.
Serves 12

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

Street Corn Salad

1/2 C. chopped fresh cilantro
3 T. T. lime juice
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
4 C. fresh corn kernels (or frozen/
thawed)
1 C. thinly sliced radishes
1 C. cherry or grape tomatoes/halved
1/3 C. finely chopped green onion
1/3 C. crumbled feta cheese

Dressing:
In small bowl combine cilantro, lime
juice, salt/pepper – whisk in olive oil.

In medium bowl stir corn, radishes &
tomatoes; gently stir in dressing & spoon
mixture onto a serving platter or shallow
serving bowl. Sprinkle with feta cheese &
serve. Serves 6-8

(recipe: nancy-c.com)
———————————-
Unbundled Green Beans

1 lb. smoked bacon, diced 1/2″
1 (32 oz) pkg. frozen whole green
beans*
1 tsp. salt
1 tsp. coarse black peppers
1/2 tsp. garlic powder
1 C. brown sugar
1/2 C. Worcestershire sauce
1 T. soy sauce
1/2 C. butter, softened

Heat large skillet over medium heat.
Add diced bacon & cook until brown
but not crispy. Remove & transfer half
of bacon to a paper towel-lined plate
before it becomes crispy – cook
remainder until crispy & transfer to
paper towel-lined plate (leave grease in
pan). Add green beans to skillet & toss;
add salt/pepper & garlic powder & toss
to season well. Simmer.
Preheat oven 375 degrees F.
In small bowl add Wors. sauce, brown
sugar, soy sauce & butter; whisk until
completely smooth. Transfer green
bean mixture to a casserole dish; spoon
sauce over top. Bake, uncovered,
30-40 minutes until green beans are tender.
Remove from oven & sprinkle top with
reserved crispy bacon.

*canned beans can be used – reduce
cooking time.

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

Grandma & Katie’s Frozen Dessert
(from Best Church Suppers)

1/2 C. creamy peanut butter
1/2 C. light corn syrup
2 C. crispy rice cereal
2 C. chocolate-flavored crispy
rice cereal
1/2 gallon vanilla ice cream, softened
1/2 to 1 C. Spanish peanuts, coarsely
chopped
(Optional: chocolate syrup)

Blend peanut butter & corn syrup
in a large bowl. Add cereals, stir
until coated then press into bottom
of a ungreased 9 X 13 baking pan.
Spread ice cream over top &
sprinkle with peanuts. Swirl choc.
syrup (if using) over top. Cover with
foil & freeze at least 4 hours before
serving. Cut into squares to serve.
Serves 15-18

(recipe: gooseberrypatch)

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

Today was a 6 hour babysitting job – wouldn’t be
so bad except (for the past 3 weeks) I’m suffering
from really bad allergies. NEVER had them before,
that I know of, but now I’m either sneezing & nose
draining, or fully stuffed up & coughing from it all –
no fun. Got home with just enough time to change
clothes and go to my regular knit group. I was
totally amazed that, the evening before a holiday,
TWELVE ladies showed up to knit! (and here I
thought we might get 2-3!).

Our gas prices are hovering at $2.89/9 (which is
good because I fully expected, because of the
holiday, they’d go up over $3.00).

Weather-wise, we’re into the 90’s now & sunny
with a slight breeze – SOooooooo glad we have
central air conditioning at my house! (I’m spoiled!)

Hope you have a good evening!

Hugs;

Pammie

PS: here is the photo from Log Cabin Day – my friend,
Rick Barry (who is an author & writes about WWII adventures)
and I in our costumes. I would have posted this earlier on but
could not seem to get a ‘copy & paste’ from the sources I was
using (Thank you, Mary/Momma – got it from your blog!).
Since it was raining on Log Cabin Day my group was given
shelter under the ‘Local Authors” tent – Rick & I were just
about to leave for the day when a man approached both
of us, asking if he could take our picture – apparently he
was from our local newspaper. The photo was on their
web site (but that site wouldn’t allow me to cut/copy
the picture). Anyway, it was a fun reminder of the day
(I totally FORGOT to use my camera the entire day! Sigh!)

 

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full size),
cut into sixths
4 snack size Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
—————————-
Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

More Holiday Recipes!

As I’ve mentioned before – LOTS of great sounding holiday recipes are pouring into my emails so, of course, I JUST HAVE TO SHARE THEM! Enjoy –

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

Crockpot Zucchini Cake w/Cream
Cheese Frosting

Cake:
2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. baking powder
3 large eggs
2 C. sugar
1/2 C. vegetable oil
1/2 C. unsweetened applesauce
2 tsp. vanilla
1 tsp. grated lemon zest
2 C. grated unpeeled zucchini
(about 2-3 small – squeeze to
remove moisture after grating)
1 C. chopped pecans or walnuts
1/2 C. golden raisins

Cream Cheese Frosting:

6 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. freshly squeezed lemon juice
1/2 tsp. vanilla

Cake:
Spray insides of crockpot with nonstick
cooking spray. In medium bowl whisk
flour, cinnamon, baking soda, salt, nutmeg
& baking powder. In another medium bowl
whisk eggs, sugar, vegetable oil, applesauce,
lemon zest & vanilla until well combined.
Add dry ingredients to wet in three separate
batches, mixing until well combined before
adding more dry ingredients. Stir in shredded
zucchini, pecans & raisins to batter & stir with
a spatula or wooden spoon until all is well
distributed into batter. Pour batter into crockpot
& spread batter evenly. Place a double layer
of paper towels on top of crockpot, under the
lid
to prevent condensation from dripping onto
cake. Cover & cook on High 2-3 hours (check
cake at 2 hour mark & cook for additional time
only if necessary) or until a wooden toothpick
inserted into center of cake comes out clean.
Once cake is cooked, remove lid & paper
towels – lift stoneware crock out of base &
place cake in crock on a wire cooling rack –
allow cake to cool to room temperature before
frosting.

Frosting:
While cake is cooking add softened cream
cheese, powdered sugar, lemon juice &
vanilla to bowl of a stand mixer fitted with a
whisk attachment. Mix on slow speed until
powdered sugar is incorporated into cream
cheese. Turn mixer on medium-high & whisk
3-5 minutes until frosting is light & fluffy.
Spread frosting on cooled cake.
Serves 12

(recipe: crockpotladies.com)
———————————–
Grilled Greek Pork Chops
(8 hour or overnight recipe)

3 T. olive oil
6 tsp. lemon juice
1 1/2 T. Worcestershire sauce
3 tsp. dried oregano
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. black pepper
3/4 tsp. ground mustard
6 boneless pork loin chops
(3/4″ thick & about 4 oz, ea)

In large ziplock bag mix first 9
ingredients. Add chops; seal
bag & mix well until all chops
are coated. Refrigerate 8 hours
or overnight.

Remove chops from bag & discard
marinade. Grill chops, covered,
over medium heat, 4-5 minute per
side until internal temperature
reaches at least 150 degrees F.
Let stand 5 minutes before serving.
Serves 6

(recipe: tone-and-tighten.com)
———————————-
Crunchy Ramen Taco Salad

1/2 C. Ranch salad dressing
1/2 C. hot sauce
2 T. fresh lime juice
2 (3 oz., ea) pkgs. ramen noodle soup
mix
1 (14 oz) pkg. coleslaw blend (cabbage
slaw mix)
1 C. frozen corn, thawed
1 C. (15 oz) canned black beans,
drained/rinsed
1 C. shredded sharp Cheddar cheese
1/2 C. coarsely chopped fresh cilantro

Mix dressing, hot sauce & lime juice
until blended. Break ramen noodles
into a large bowl (discard seasoning
packet – or reserve for another use).
Add remaining ingredients & dressing
mixture to noodles; mix lightly.
Serves 15 (2/3 C. each)

(recipe: kraftrecipes.com)
—————————

Super Supendous Potato Salad

1 clove garlic, peeled
3 lb. small red potatoes, quartered
2 T. cider vinegar, divided
1 1/2 tsp. salt, divided
6 hard-boiled eggs, divided
1 C. mayonnaise
1/2 C. sour cream
1 T. Dijon mustard
1/2 tsp. paprika (plus extra for
garnish – optional)
1/4 tsp. black pepper
1 medium sweet onion, finely chopped
2 ribs celery, finely chopped
2 T. minced fresh parsley

Skewer garlic with a toothpick (to make
it easier to find after cooking). Place
potatoes, 1 T. vinegar, 1 tsp. salt & skewered
garlic in Dutch oven. Add water to cover &
bring to a boil. Reduce heat; simmer until
tender, 10-12 minutes. Drain, reserving
garlic – remove skewer & crush garlic. Chop
5 hard boiled eggs. In a large bowl whisk
together mayonnaise, sour cream, mustard,
paprika, pepper, garlic & remaining vinegar &
salt. Stir in potatoes, chopped eggs, onion &
celery. Refrigerate 4 hours until cold.
Just before serving, slice remaining egg &
arrange on top of salad; sprinkle with parsley
& additional paprika (if using). Serves 12

(recipe: tasteofhome.com)
———————————
BLT & Bow Tie Pasta Salad

Salad:
1 (16 oz) pkg. bowtie noodles
1 (16 oz) pkg. bacon
2 grilled chicken breasts, chopped
2 pints grape tomatoes, sliced
1 head romaine lettuce, chopped

Dressing:
1 C. mayonnaise (not light)
1 1/3 C. milk
3 1/2 T. (dry) ranch salad dressing mix
8 T. Sweet Baby Ray’s BBQ sauce
1/4 tsp. salt
1/8 tsp. black pepper

Cook pasta accordg. to pkg. directions;
place cooked pasta in a strainer in sink &
run cold water over it until it cools down.
Cook bacon accordg. to pkg. directions;
place on a paper towel & dab off all grease
from top of bacon. Allow to cool then
crumble.
On a large serving platter with a lip
(or in a large serving bowl):
Place pasta, bacon, chicken, tomatoes &
lettuce – cover & refrigerate at least 1 hour
(& up to 3 hours).
In large glass measuring cup place all
dressing ingredients – stir well to combine.
Refrigerate 1 hour.
When ready to serve: Pour dressing over
top of salad & toss to combine.
Serves 12

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

Baked Mac & Cheese

2 1/2 C. uncooked macaroni
2 1/2 T. flour
1 1/4 tsp. salt
pepper, to taste (about 1 tsp.)
4 T. butter, cut into thin slices
3 C. shredded Cheddar cheese
1 C. whole milk

Preheat oven 350 degrees F.
Spray oven-safe bowl or dish* with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions;
drain. Mix all dry ingredients together.
Place half of cooked macaroni in
prepared bowl. Sprinkle half of flour
mixture over top & top with half of
butter slices. Sprinkle 1 1/2 C. cheese
on top – repeat. Pour milk over all.
Cover with foil & bake 35  minutes.
Remove foil & bake 10 more minutes.
Serve hot.

*You can make this in a 9 X 13″ or
large oven-proof bowl.

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

Picnic Fried Chicken
(can be overnight recipe)

1 broiler/fryer chicken (3 lb) cut up
3/4 – 1 C. buttermilk*

Coating:
1 1/2 – 2 C. all purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 T. paprika
1/4 tsp. ground sage
1/4 tsp. ground thyme
1/8 tsp. baking powder
oil – for frying

Pat chicken pieces with paper towels;
place in large flat dish. Pour buttermilk
over chicken; cover & allow to soak
at least 1 hour or overnight in fridge.
Combine coating ingredients in large
ziplock plastic bag. Add chicken pieces,
one at a time, shake to coat well. Lay
coated pieces on waxed paper 15
minutes to allow coating to dry (will
cling better in frying).
In Dutch oven or other deep skillet,
heat 1/2 inch oil over medium heat
to 350 degrees F. Fry chicken, uncovered,
7-8 minutes per side until coating is
dark golden brown & meat is no longer
pink, turning occasionally. Drain on
paper towels. Serves 6

*If you don’t have buttermilk – pour
1 T. lemon juice or vinegar into a 1
Cup measuring cup. Add enough  milk
to reach desired amount (recipe calls
for 3/4 – 1 C. buttermilk). Stir mixture
& let stand 5 minutes – now you have
buttermilk (sour milk).

(recipe: tasteofhome.com)
—————————————
Balsamic 3-Bean Salad

2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1/2 C. balsamic vinaigrette
1/4 C. sugar
1 clove garlic,minced
3/4 tsp. salt
2 (16 oz, ea) cans kidney beans;
drained/rinsed
2 (15 oz, ea) cans cannellini beans,
drained/rinsed
4 fresh basil leaves, torn

Fill a large pot or bowl with ice water.
Fill a Dutch oven 3/4ths full of water –
bring to a boil. Add green beans – cook,
uncovered, 3-6 minutes until crisp-tender.
Drain & immediately drop into ice water.
In large bowl whisk vinaigrette, sugar, garlic &
salt until sugar is dissolved. Add canned & green
beans – toss to coat. Refrigerate, covered, at
least 4 hours. Stir in basil just before serving.
Serves 12 (3/4 C. each)

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

Southern Pineapple Cake

Cake:
2 C. flour
2 C. sugar
1 tsp. baking soda
2 large eggs
1 tsp. vanilla
1 (20 oz) can crushed pineapple
with juice

Topping:
1/2 C. butter
2/3 C. evaporated milk
1/2 tsp. vanilla
1 C. sugar
1 C. chopped pecans or walnuts
1 C. coconut flakes

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix flour, sugar, baking soda,
eggs, vanilla & pineapple (with juice).
Beat until well combined – pour
into prepared pan & bake 40-45
minutes until golden brown.
(while cake is baking)
Heat butter, evap. milk, vanilla &
sugar in medium saucepan until it
begins to boil over medium-high heat.
Stir in nuts & coconut; continue cooking
on medium heat about 5 minutes,
stirring constantly. (mixture will thicken
slightly). Remove baked cake from oven &
poke holes all over the top using a wooden
chopstick or tines of a large serving fork.
Spread topping evenly over top of warm
cake & allow to cool.

(recipe: mooreorlesscooking.com)

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

Supposed to be a super hot day today:
sunny & high near 94 (heat index as
high as 105 degrees F.) – not planning
on going anywhere or doing anything
strenuous so I’ll be (happily) inside my
air-conditioned house knitting/reading/
playing computer word games or napping!
(Ah, the strenuous life of a retired grandma!)

Hope you have a COOL, relaxing day!

Hugs;

Pammie

Almost Holiday time!

You can always tell when a holiday is coming by the amount of RECIPES I get sent to my email! Since the Fourth of July is coming up quickly, I thought I’d start posting recipes for those of you who might be holding picnics, pot lucks, cookouts, etc.

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

Crockpot Brownie Pudding Cake

1 C. flour
1 1/4 C. sugar
1/4 C. baking cocoa
1/4 tsp. salt
1/4 C. oil
1 T. vanilla
3 large egg whites
2 large eggs
1/4 C. milk chocolate chips, melted
=
garnish – powdered sugar

In a bowl mix together flour, sugar,
cocoa & salt. In a separate large bowl
stir oil, vanilla, egg whites & eggs
until well blended. Gently pour flour
mixture into egg mixture – stir until
completely combined. Stir in melted
chocolate. Spray insides of crockpot
with nonstick cooking spray; pour
batter into crockpot. Place 3-4 paper
towels over top of crockpot & place
lid on. Cook on Low 2 hours (sides
should be set, middle should be soft).
Leave lid on, turn off heat & let cake
stand about 30 minutes. Serve
sprinkled with powdered sugar.
Serves 8

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

Bacon/Avocado Salad

3/4 C. olive oil
1/4 C. red wine vinegar
4 tsp. sugar
2 cloves garlic, minced
1 tsp. salt
1 tsp. Dijon mustard

Salad:
1 bunch romaine (about 12 C.)
3/4 lb. bacon strips, cooked/crumbled
3 medium tomatoes, chopped
1 medium red onion, halved/thinly
sliced
3 medium ripe avocados, peeled/cubed
2 T. lemon juice
1 C. crumbled Gorgonzola or Feta cheese

Place first 6 ingredients in a jar with a tight-
fitting lid; shake well until blended –
refrigerate until ready to serve.
In large bowl combine romaine, bacon,
tomatoes & onion. Toss avocados with
lemon juice & add to salad; sprinkle with
cheese. Serve with dressing, shaking to
blend again if needed. Serves 10

(recipe: tasteofhome.com)
—————————–

Patio Pinto (beans)

1/2 lb. bacon strips, chopped
1 large onion, chopped
2 cloves garlic, minced
6 (15 oz, ea) cans pinto beans,
drained/rinsed
4 (8 oz, ea) cans tomato sauce
2 (4 oz, ea) cans chopped green chilies
1/3 C. brown sugar, packed
1 tsp. chili powder
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper

Preheat oven 350 degrees F.
In Dutch oven, cook bacon over medium
heat until crisp, stirring occasionally. Remove
with slotted spoon; drain on paper towels.
Reserve 2 T. drippings in pan (discard the rest).
Add onion to drippings; cook & stir over
medium heat 6-8 minutes until tender. Add
garlic; cook 1 minute. Stir in beans, tomato
sauce, green chilies, brown sugar & seasonings.
Sprinkle top with bacon. Bake, covered,
60-70 minutes until heated through.
Serves 10

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

(recipe: tasteofhome.com)
——————————-

Spectacular Overnight Coleslaw

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 C. chopped green pepper
1/2 C. chopped sweet red pepper
1/2 C. sliced pimiento-stuffed olives
1/2 C. white wine vinegar
1/2 C. canola oil
1/2 C. sugar
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed

Combine cabbage, onion, peppers &
olives in a large bowl. In large saucepan,
mix remaining ingredients & bring to boil;
cook & stir 1 minute. Pour mixture over
vegetables & stir gently. Cover &
refrigerate overnight – mix well before
serving. Serves 16

(recipe: tasteofhome.com)
—————————–

4-ingredient Sweet & Sticky Ribs
(crockpot)

3 lb. pork baby back ribs
4 C. apple juice
1/4 – 1/2 C. apple cider (OR)
apple cider vinegar*
1 C. BBQ sauce

Remove membrane that covers
underside of ribs – cut slab in
half. Pour apple juice & vinegar
into crockpot. Place ribs in liquid,
meat side down. Cover & cook on
Low – cook 8-10 hours (or High
5-7 hours). Remove ribs to a
baking dish & cover on both
sides with BBQ sauce. Place under
broiler 5 minutes until sauce is
bubbling & starts to caramelize.
Serve immediately. Serves 4

* If you don’t want to add the
vinegar, replace it with more apple
juice

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

Warm Tomato/Mozzarella Dip

1 (8 oz) pkg. cream cheese, softened
1 C. shredded mozzarella cheese
1/4 C. (Kraft) Olive Oil Vinaigrette-
Balsamic/divided
1 1/2 C. cherry tomatoes, cut in half
1 T. chopped fresh thyme
1/4 C. finely shredded Parmesan cheese
32 flatbread crackers

Preheat oven 400 degrees F.
Mix cream cheese, mozzarella & 2 T.
vinaigrette until blended; spread onto
bottom of 9″ pie plate. Top with tomatoes &
drizzle with remaining vinaigrette – sprinkle
with thyme. Bake 13 minutes until tomatoes
are softened & dip is heated through. Sprinkle
top with Parmesan; bake 2 minutes until
melted. Serve with crackers.
Serves 16 (2 T. dip & 2 crackers each)

(recipe: kraftrecipes.com)
——————————
Spinach Pasta Salad

2 C. spinach, broken into pieces
or chopped
1 C. cooked, chopped ham (or
any meat you want)
1/2 C. chopped green onion
1/2 C. chopped/peeled cucumber
2 boiled eggs, chopped
1 1/2 C. uncooked pasta (cooked
al dente, accordg. to pkg. directions &
drained)
1 large tomato, chopped

Dressing:

1/4 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1 T. white vinegar
1 T. white granulated sugar
1 tsp. dried basil (or 1 T. fresh,
chopped)

Mix together salad ingredients in large
bowl. Combine dressing ingredients &
mix with a spoon – toss salad & dressing
together. Serves 6-8

NOTE: You can also add other ingredients
like: corn, peas, carrots, peppers

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

Campfire S’More Nacho Grill Packets

6 whole graham crackers, broken into

pieces (6 whole = 2 C.)

1 1/2 C. miniature marshmallows
1 1/2 C. crumbled fudge brownies
3/4 C. milk chocolate morsels
nonstick cooking spray
1/3 C. creamy peanut butter
Reddi-Whip spray whipped topping
(or Cool Whip or whipped cream)

Preheat gas grill for medium heat.
Stir graham crackers, marshmallows,
brownies & morsels in large bowl.
Place one 18″ X 18″ piece of heavy
duty foil on counter; spray with
nonstick cooking spray. Place mixture
in center of foil; drop dollops of
peanut butter evenly over top. Double
fold top & ends of foil, leaving space
for steam to gather. Place packet on
grate & cover grill. Grill 5 minutes until
marshmallows & morsels melt. Carefully
open packet & top with Reddi-Whip or
other topping. Serve immediately.
Serves 6

NOTE: You can also bake packet in oven:
400 degrees F. place packet in a shallow
pan & bake 10 minutes until marshmallows
& morsels melt.

(recipe: readyseteat.com)

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

I tried to copy the photo from our local
newspaper (from Log Cabin Day) but
although I can copy to an email, I can’t
copy to my blog site (will have to ask
my husband for help with that one).

Our weather is getting much warmer
AND much wetter! It rained, on & off,
all day yesterday; it’s supposed to be
clear today with a high of 85. Starting
Friday it’s highs of 91, 96, 90 and 87 –
glad I won’t be OUTSIDE on those days!

Not much going on around here; it’s nice
to finally have a ‘nothing special’ week
for a change.

Hope you are enjoying your day!

Hugs;

Pammie

The Day AFTER!

Today is my ‘rest & recuperate’ day (or was supposed to be) – ended up babysitting from 11:15 – 2:30 (NOT bad, actually). My sweet 1 yr 4 mo. old grandson never took a nap – nope – NEVER! He had lots of fun playing & wrestling with Grandma but no nap. Oh well – not my problem now, right?

Yesterday was Log Cabin Day and it finally turned out nice – the beginning of the event was filled with rain to the point where my friend (the President of the historical society) moved me from under a nice big pine tree to a nice DRY tent where the Local Authors were located! In all TEN lovely ladies from my group showed up to knit/crochet & chat – I was very happy with those numbers considering the week before I had only expected it to be me and one other lady! Gave out a few business cards for my group and chatted with lots of lovely people. Our local newspaper took a photo of me with my friend (and local author); had had asked me if I would be willing to take a few photos of him in his World War I flyer’s uniform in front of an antique train and it’s station. As we were walking back the photographer stopped us and wanted to take our photo (so far it hasn’t showed up on line, but if it does I’ll post it here).  I brought my camera but totally FORGOT to get it out and take any pictures! UGH!

===========

Crockpot Chocolate/Peanut Butter
Lava Cake

Cake:
1 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1/4 tsp. salt
2 T. melted butter
1 tsp. vanilla
3 T. unsweetened cocoa powder
1/2 C. brown sugar

Lava Sauce:
3/4 C. brown sugar
1/4 C. unsweetened cocoa powder
1/2 C. creamy peanut butter
2 C. boiling water

Spray inside of crockpot with nonstick
cooking spray. In large bowl mix flour,
baking powder, cocoa & salt. Mix in
brown sugar, milk, melted butter &
vanilla – mix until combined (batter
will be thick) spread on bottom of
crockpot.

Lava Sauce:
In a bowl whisk together peanut butter
& boiling water; add in cocoa & brown
sugar – whisk until smooth then pour
on top of batter – DO NOT STIR
Cover & cook on Low 2 1/2 hours until
set. Center will be slightly puffy. Remove
crock & let cake stand 15-30 minutes
before serving.
To serve: scoop cake from pot then top
with peanut butter lava sauce.
Serves 6

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

Hawaiian Macaroni Salad

4 oz. uncooked macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1/2 tsp. dried ginger
1 tsp. Dijon mustard
salt/black pepper, to taste

Cook macaroni accordg. to pkg. directions;
rinse & drain. Stir remaining ingredients
with cooked macaroni & refrigerate
several hours before serving. Serves 8

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

Roasted Party Potatoes

1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2 1/2 lb. red skinned potatoes,
washed/cut into 1-inch chunks
2 T. vegetable oil
3/4 C. French-fried onions

Preheat oven 400 degrees F.
Spray large rimmed baking
sheet with nonstick cooking spray.
In small bowl combine paprika,
garlic & onion powders, salt/pepper –
mix well. In large bowl toss potatoes
with oil. Add spices & toss until
potatoes are well coated. Spread
potatoes in single layer on prepared
sheet. Bake 45-50 minutes until fork-
tender, turning potatoes occasionally.
Place potatoes in a serving bowl &
toss with French-fried onions. Serve
immediately. Serves 5

(recipe: mrfood.com)
—————————-

Grilled Steak & Pineapple Wraps

3/4 C. pineapple juice
1/2 C. soy sauce
1/4 C. vegetable oil
1 tsp. fresh ginger grated
or finely minced
2 cloves garlic, grated or finely
minced
2 tsp. red chili paste
1 lb. beef flank steak
1/4 tsp. kosher salt
1/8 tsp. black pepper
1 green bell pepper, seeded/
cut into quarters
1 red bell pepper, seeded/
cut into quarters
1 medium onion, sliced into 1/4″
thick slices
4 slices fresh pineapple,
1/4″ thick/peeled
8 (6 inch) flour tortillas, warmed
chopped cilantro (optional)

In medium bowl combine pineapple
juice, soy sauce, oil, garlic, ginger &
chili paste (reserve 1/2 C. of this
mixture for grilling). Place steak
in ziplock bag & add marinade.
Refrigerate 3-4 hours.

Preheat grill for medium heat. Remove
steak from ziplock bag & season with
salt/pepper – add steak to grill & cook
7 minutes. Turn steak & cook 5 minutes
or to desired doneness. Brush peppers,
onion slices & pineapple with reserved
marinade. Add to grill, cook about 4
minutes per side or until tender. Baste
with reserved marinade as desired.
Remove from grill; let steak rest 5
minutes, covered.

Cut steak, peppers, onions & pineapple
into thin slices. Slice steak against the
grain when cutting; remove the core
from pineapple (if desired). Divide
steak, peppers, onion & pineapple
evenly between tortillas – garnish with
chopped cilantro, if using & serve.
Serves 4

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

Parmesan Garlic Grilled Corn

1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed.
3 T. grated Parmesan cheese

Spray cold grate of gas grill with nonstick
cooking spray. Preheat grill for medium
heat.
Combine margarine, garlic salt & pepper in
small bowl. Grill corn 12-15 minutes until
tender & browned lightly, turning
occasionally. Remove corn from grill &
brush with margarine mixture; sprinkle
entire ear of corn with Parm. cheese & serve.
Serves 4

(recipe: readyseteat.com)
————————————-
Frozen Strawberry/Lemonade Dessert

1 quart (approx 4 C.) strawberries, hulled
1/2 gallon (approx. 8 C.) vanilla ice cream
1 (12 oz) container frozen lemonade
concentrate, thawed

Blend strawberries in food processor or
blender until pureed. In large bowl mix
pureed strawberries, ice cream & lemon-
ade – mix until well blended. Pour into a
freezer-safe container with a lid. Cover &
freeze at least 2 hours before serving.
(If desired, serve topped with whipped
topping)  Serves 6

(recipe: ourtableforseven.com)

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

The good thing about this week is: I don’t have
anything special (out of the regular) going on!
I’m almost finished with another library book;
working on 2 baby blankets – other than that,
I’m FREE!!! YAY! I don’t mind doing special
events or going to extra events/things but it’s
nice when I look on my calendar & find it mostly
EMPTY for the week!

Enjoy your day!

Hugs;

Pammie

It’s getting closer!

This coming Sunday is LOG CABIN DAY! Just got home from the location after asking a lot of questions. In years past (as I explained in a previous post) the event was 2 days, 10 – 5 p.m. but, due to lack of any volunteers to man/help out, they’ve had to cut it to ONE DAY 12 – 5 p.m. Sad, but what can ya do!? Because of the changes quite a few presenters/demonstrators refused to participate because it takes a lot of time to set up/take down their things (like the Civil War Presenters who came in cloth tents with all the ‘old fashioned’ camping equipment. Just found out today that the Surveyor who used to be right next to our location is not coming this year – that would leave just our little group all by ourselves under a pavillion – more an ‘after thought’ than a part of the event so I went to ask if we could move ‘closer to the action’. We will now be under a HUGE pine tree – there’s enough room for 6-8 (maybe more) folding chairs (they have the lower branches cut so you can stand up under it). I’m hoping that will work for enough shade (I burn terribly in direct sun) – we’ll see. Had to ask a few other questions for a few of my friends about parking/handicapped parking, etc. All looks like it’s going well: FORECAST for SUNDAY:

Partly cloudy, high 76 so that should work (plus we get a good breeze there, too!)

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

Crockpot Chocolate Caramel Brownies

1 (18.3 oz) box brownie mix
1 (16 oz) tube chocolate frosting
3/4 C. caramel ice cream topping,
divided
1/2 c. chopped walnuts (optional)

Spray crockpot insides with nonstick
cooking spray. Mix brownie mix accordg.
to pkg. directions & spoon into crockpot,
spreading evenly. Drizzle a little less than
a 1/2 C. caramel topping over top & swirl
in with a knife. Cover top of crockpot
opening with a few paper towels (to catch
moisture). Cover & cook on High 2-3 hours.
Let cool. In a microwave-safe bowl mix frosting
& remaining caramel topping. Heat 45 seconds;
stir & drizzle over brownies. Sprinkle walnuts
on top (if using) & serve. Serves 12

NOTE: If you don’t have a microwave-you can
just stir the frosting & topping until smooth in
a bowl & spread over cooled brownies gently.

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

Minty Watermelon-Cucumber Salad

8 C. cubed/seeded watermelon
2 English cucumbers, halved
lengthwise & sliced
6 green onions, chopped
1/4 C. minced fresh mint
1/4 C. balsamic vinegar
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. black pepper

In large bowl combine watermelon,
cucumbers, green onions & mint. In
small bowl whisk remaining ingredients;
pour over salad & toss to coat. Serve
immediately or refrigerate, covered,
up to 2 hours before serving.
Serves 16 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

Cabbage & Sausage Foil Packets
(grill or oven)

1 lb. Polish Sausage, cut into 1″ pieces
(or your favorite smoked sausage)
1/2 head cabbage, cut into 1/2″ wedges
20 small potatoes, quartered
1 small onion, sliced
garlic butter – store bought or home made
salt/pepper, to taste
4 ice cubes

sour cream, topping, if desired
=======
NOTE: If you are concerned that your
foil packets may leak, double wrap
them in foil & seal

Grill:
Preheat grill to 400 degrees F.
Cut four 18″ X 12″ sheets foil – spray
well with nonstick cooking spray.
Divide cabbage, potatoes, onion onto
foil sheets – add 1 ice cube to each
mound. Evenly divide sausage between
packets & top with 1-2 T. garlic butter,
per packet – salt/pepper, to taste
Seal each [packet well & place on grill;
Grill 50 minutes, flipping packets every
15 minutes. Allow to rest 10 minutes
before serving. Serve with sour cream,
if desired.
=====
Oven:
Preheat oven 425 degrees F.
Prepare packets as described above & place
in oven 35-40 minutes until potatoes are
fork-tender. Potato sizes can vary, you will
want just over 1 C. diced/cubed potato per
serving.  Serves 4

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

Macaroni Coleslaw

1 (7 oz) pkg. macaroni
1 (14 oz) pkg. coleslaw mix
2 medium onions, finely chopped
2 ribs celery, finely chopped
1 medium cucumber, finely chopped
1 medium green bell pepper, finely
chopped
1 (8 oz) can whole water chestnuts,
drained/chopped

Dressing:
1 1/2 C. Miracle Whip
1/3 C. sugar
1/4 C. cider vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Cook macaroni accordg. to pkg. directions;
drain & rinse under cold water. Transfer
to a large bowl; add coleslaw mix, onions,
celery, cucumber, green pepper & water
chestnuts. In small bowl whisk dressing
ingredients – pour over salad & toss to
coat. Cover & refrigerate at least 1 hour.
Serves 16 (3/4 C. each)

(recipe: tasteofhome.com)
————————–

Cold Corn Dip

4 oz. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1 tsp. Worcestershire sauce
1 (8 oz) pkg. Mexican-style finely-
shredded Four Cheese (Kraft)
1 1/2 C. fresh corn kernels
1 (4 oz) can chopped green chilies,
undrained
4 green onions, chopped
3 T. chopped fresh cilantro

Mix first 4 ingredients in medium bowl
until blended. Add remaining ingredients;
mix well. Refrigerate 1 hour until chilled.

(recipe: Kraft.com)
—————————–

Chicken Enchilada Bake

4 1/2 C. shredded rotisserie
chicken
1 (28 oz) can green enchilada sauce
1 1/4 C. (10 oz) sour cream
9 (6 inch) corn tortillas, cut into
1 1/2 inch pieces
4 C. shredded Monterey Jack
cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Layer
half of each:
chicken, enchilada sauce, sour
cream, tortillas & cheese – repeat
layers. Cover with foil & bake
40 minutes. Uncover & bake until
bubbly, about 10 minutes. Let
stand 15 minutes before serving.
Serves 8-10

FREEZER OPTION:
Prepare casserole – cover with foil &
freeze (unbaked). To use: partially thaw
in refrigerator overnight. Remove from
fridge 30 minutes before baking. Preheat
oven 375 degrees F. & bake casserole as
directed above, increasing time as
necessary to heat through & for a
thermometer inserted into center to
read 165 degrees F.

(recipe: tasteofhome.com)
————————–

Eggless Potato Salad
-
4 C. potatoes, boiled & chopped
1/4 C. chopped dill pickles
1 T. chopped fresh basil
1 can sliced olives
1/2 C. chopped celery
1/2 C. chopped onion
1/4 C. chopped radishes
2 C. sour cream
1 T. Dijon mustard
1 tsp. fresh horseradish
1 T. chopped anchovies (optional)
-
Place all vegetables in large mixing
bowl. Add mustard, sour cream, horse-
radish & mix together. Break up 
anchovies & mix into salad (if using).
Chill at least 1 hour before serving.
Serves 8-10

(recipe: Misty-justapinch.com)
---------------------
Crockpot Brown Sugar/Pineapple
Pork Roast

6 lb. pork shoulder butt roast
1 (20 oz) can pineapple chunks
1/2 C. brown sugar, packed
-
Place roast in crockpot, fat side up.
Pour pineapple chunks & juices over
roast. Sprinkle brown sugar over top.
Cover & cook on Low 4-6 hours, making
sure roast is fully cooked before serving.
Serve with cooking juices. Serves 8

(recipe: recipesthatcrock.com)
-----------------------------
No-Bake Oatmeal Caramel Pudding
Cookies

2 C. sugar
3/4 C. butter
2/3 C. evaporated milk
2-3.4 oz. pkg. instant caramel
pudding mix
3 1/2 C. old fashioned oats
1/4 C. mini chocolate chips
1/2 C. chocolate toffee baking bits
-
Line a flat rimmed baking sheet
with parchment paper. In a 
saucepan, melt butter, sugar & milk;
bring to boil then remove from heat.
in large bowl whisk oats & pudding
mix. Add butter/sugar mixture & 
stir to coat. Let mixture stand & cool
8-10 minutes then stir in choc. toffee
bits. Drop dough by tablespoon onto
prepared sheets; sprinkle tops with
mini chocolate chips. Refrigerate
cookies 30 minutes - 1 hour to set.
Keep any leftovers refrigerated.
Makes approximately 24 cookies

(recipe: ourtableforseven.com)
=======================
Hope you are enjoying the beginnings of Summer-
it's a bit overcast today and around 67 degrees out
(at least it's not sweltering!).

Hugs;

Pammie