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)
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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

Easter is coming – soon!

Looking at the calendar – Easter will be here very soon! For some of you it means new Easter outfits or Easter baskets – for me it means church, singing Easter songs and dinner with the family. Our oldest (the chef) was over last night and we were discussing IF we were doing a family dinner at his house this year. He said this will be the very FIRST time he’s ever had Easter off – every other restaurant/place he’s worked they’ve done an Easter brunch – at his hotel they are not doing that so he’s OFF! Not sure yet on time of dinner/who’s bringing what but now I need to hone my Easter ‘sides’ recipes. I’ve been gleaning some for you and I’m sure there will be more to come.

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

Lemon Meringue Pie Bites

1 (16 oz) pkg. refrigerated sugar
cookies
2 egg whites, room temp.
1/4 tsp. cream of tartar
2 T. sugar
1 C. lemon curd, room temp.

Preheat oven 350 degrees F.
Spray a 24-count mini muffin
pan with nonstick spray. Break
apart cookie dough & place one
in each muffin cup. Bake 10-12
minutes until lightly brown. Remove
from oven & let cool 5 minutes.
Gently make a small indentation on
top of each cookie (you can use end
of a wooden spoon or your index
finger). Let cool while you beat egg
whites. In mixing bowl beat whites &
cream of tartar until foamy. Add in
sugar & continue beating on High
until soft peaks form & whites are
shiny white. Scoop about 1 T. of
lemon curd into cookie cups & top
each with beaten egg whites. Return
to oven & bake an additional 10
minutes until meringues are lightly
browned. Keep leftovers in
fridge. Makes 24

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

Roasted Spring Vegetables

1 lb. thin carrots, peeled
8 oz. shallots, peeled/quartered
2 T. olive oil
1 lb. asparagus, trimmed
3 T. maple syrup
1 T. honey
1 T. red wine vinegar
1 T. butter
1 tsp. salt
1 T. fresh thyme leaves

Preheat oven 425 degrees F.
Halve, lengthwise, any carrots
1″ thick or thicker. Place carrots
& shallots in single layer in 15 X
10″ baking pan with sides – drizzle
1 T. of oil on them. Roast 10
minutes, shaking pan & turning
once. Add asparagus, drizzle with
remaining oil & roast 10 minutes
longer. Meanwhile, in small sauce-
pan, combine syrup, honey, vinegar,
butter & salt. Cook over medium
heat until it boils. Boil 2 minutes
then pour over roasted vegetables.
Sprinkle top with thyme.
Serves 8
Refrigerate any leftovers

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

4 C. frozen shredded hash
brown potatoes, thawed
1 lb. bulk pork sausage, cooked/
drained
1/2 lb. bacon strips, cooked/
crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 C. (8 oz) shredded Cheddar
cheese, divided
4 large eggs
3 C. milk
1 C. Bisquick baking mix
1/2 tsp. salt

In large bowl combine first
5 ingredients; stir in 1 C. cheese.
Spray 9 X 13″ baking dish with
nonstick spray & place mixed
ingredients in pan. In another
bowl whisk eggs, milk, baking mix
& salt until blended; pour over
top. Sprinkle top with remaining
cheese. Cover & refrigerate
overnight.

Preheat oven 375 degrees F.
Remove casserole from fridge
while oven heats. Bake, uncovered,
30-35 minutes until a knife inserted
near center comes out clean. Let
stand 10 minutes before cutting.
Serves 12

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

1 fully-cooked bone-in ham
(7-9 lb)
2 C. peach preserves or orange
marmalade
1/2 C. maple syrup
1/3 C. orange juice
2 T. ground ancho chili
pepper, (optional)

Preheat oven 325 degrees F.
Place ham on a rack in a
shallow roasting pan. Cover
& bake 1 3/4 – 2 1/4 hours until
a thermometer reads 130 degrees
F. In small saucepan mix preserves,
syrup, orange juice & chili pepper
(if using) until blended. Remove
3/4 C. mixture for glaze.
Remove ham from oven; brush
with some of glaze. Bake, uncovered,
15-20 minutes longer until a
thermometer reads 140 degrees F.,
brushing occasionally with remaining
glaze. Bring preserves mixture to a
boil over medium heat, stirring
occasionally. Cook & stir 1-2 minutes
until slightly thickened. Serves as
a sauce with ham. Makes 16 servings,
about 2 C. sauce)

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

Spinach/Raspberry Salad

1/3 C. slivered blanched almonds
3 T. white wine vinegar
1/3 C. vegetable oil
6 oz. ready-to-use baby
spinach leaves
2 green onions, sliced
5 T. sugar, divided
1/4 tsp. salt
1/4 tsp. Dijon mustard
2 tsp. poppy seeds
6 oz. fresh raspberries

In small nonstick skillet combine
almonds & 2 T. sugar – cook over
medium heat 3 minutes until
sugar melts & coats the almonds
and they are golden brown, stirring
frequently. Spread on waxed paper
to cool. In small bowl beat vinegar,
remaining 3 T. sugar, salt & mustard
using wire whisk until blended. Whisk
in oil until thick & well blended then
stir in poppy seeds. In large shallow
bowl toss spinach with dressing; top
with raspberries, green onions &
almonds. Serve immediately.
Refrigerate leftovers. Serves 6

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

1 1/2 C. flour
3 T. sugar
2 tsp. baking powder
1 1/2 tsp. kosher salt
1/2 C. sour cream
3/4 C. plus 1 T. milk
2 extra-large eggs
1 tsp. vanilla
1 tsp. grated lemon zest
unsalted butter
2 ripe bananas, diced plus
extra for serving
maple syrup, for topping

Sift together flour, sugar, baking
powder & salt. In separate bowl
whisk sour cream, milk, eggs, vanilla
& lemon zest. Add wet ingredients
to dry, mixing only until combined.
Melt 1 T. butter in large skillet over
medium-low heat until it bubbles.
Ladle pancake batter into pan to make
3-4 pancakes – distribute a rounded
T. bananas on each pancake. Cook
2-3 minutes until bubbles appear on
top & underside is nicely browned.
Flip pancakes & cook 1 more minute
until browned. Place cooked pancakes
on a plate, cover to keep warm. Wipe
out pan using a paper towel, add more
butter & continue cooking pancakes
until all batter is used up. Serve with
sliced bananas & maple syrup on top.
Makes 12 pancakes

(recipe: Ina Garten – foodnetwork.com)
———————————-

Creamy Bacon/Pea Salad

1 lb. frozen peas
5 slices bacon, cooked/diced
1/4 red onion, diced
3 oz. Cheddar cheese, diced
1/3 C. sour cream
1/3 C. mayonnaise
1/4 C. Ranch salad dressing
1 T. lemon juice
salt/pepper, to taste

Place frozen peas in a colander &
place colander in a bowl. Run hot
water over them to thaw; drain
well. In a bowl mix sour cream,
onion, mayo, ranch dressing, lemon
juice, salt/pepper – mix well. Place
peas in a bowl & mix dressing into
peas. Fold half of bacon & all of
cheese into salad. Garnish top
with remaining bacon. Cover &
refrigerate 1 hour before serving.

(recipe: family freshmeals.com)
————————————

Crockpot Ravioli Casserole

1 (24 oz) jar marinara sauce
1 (24 oz) pkg. frozen cheese ravioli,
uncooked (do not need to thaw)
1 lb. ground beef (or ground turkey/
chicken)
1 small onion, finely diced
1 red bell pepper, finely diced
2 tsp. minced garlic
1 (6 oz) pkg. shredded mozzarella
cheese
1/4 C. grated Parmesan cheese
(optional: chopped fresh basil – garnish)

In large skillet saute beef, onion, pepper &
garlic over medium-high heat until meat is
no longer pink. Season with salt/pepper &
drain any fat from skillet. Spray insides of
crockpot with nonstick spray & spread
1 C. marinara sauce in bottom. Top with half
of ravioli, half cooked meat & half mozzarella.
Add another layer remaining sauce, rest of
ravioli & rest of meat/mozzarella. Cover &
cook on High 2-3 hours or Low 4-5 hours.
Sprinkle with Parmesan & garnish with basil
before serving. Serves 8

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

English Muffin Bread

2 T. cornmeal
butter
2 C. milk
1 C. hot water
6 C. flour, divided
2 T. yeast (active/dry)
1 T. sugar
2 tsp. salt
1/2 tsp. baking soda

Preheat oven 170 degrees F.
Coat bottom & sides of two
(8 X 4″) loaf pans with butter.
Sprinkle 1 T. cornmeal in each
pan & shake pan to coat sides
& bottom with cornmeal. Pour
1 C. hot water & 2 C. milk into a
glass measuring cup – microwave
2 minutes on High. In large mixing
bowl add 3 C. flour, 2 T. yeast, 1 T.
sugar, 2 tsp. salt & 1/2 tsp. soda –
stir together using a fork. Pour
warm milk liquid into dry
ingredients. Using electric mixer
on Low 1 minute, then medium
1 more minute. Add additional
3 C. flour, one cup at a time, while
mixer is running on Low. Mix until
well combined, just 1-2 minutes.
Dough will be stiff, kind of like
thick cookie dough. Scoop dough
into prepared pans & press down
using your fingers. Place dough in
oven & allow dough to rise until it
has almost reached the tops of the
pans (should take about 10 minutes).
Turn oven heat to 400 degrees F.
Allow bread to bake for about
20 minutes until tops are golden
brown & bread sounds hollow when
top is tapped. (NOTE: the 20 minutes
cooking time includes the rising time)
Remove from oven & allow to cool
in pans 5 minutes then remove from
pans. Makes 2 loaves

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

Caramelized Brown Butter Cake

1 C. (2 sticks) unsalted butter,
room temp.
4 large eggs, room temp
1 1/2 C. flour
1/2 tsp. baking powder
1 C. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla

In heavy skillet on Low heat, melt
butter until it begins to foam; stir
about 5 minutes until it turns golden
brown & smells nutty. Transfer to a
large heatproof bowl; allow to cool
in fridge until solid, about 30 minutes.
Once solid, remove from fridge & set
aside to bring back to room temp.

Preheat oven 350 degrees F.
Place oven rack on lower middle section
of oven. Butter a nonstick 9 X 5″ loaf pan
& dust with powdered sugar. Beat browned
butter until it becomes creamy, then add
sugar & vanilla; continue beating 3-5 minutes
until well combined & creamed. Beat in
eggs, one at a time, making sure each is
thoroughly combine before adding the
next. In a separate bowl, combine flour,
salt & baking powder; slowly beat flour
mixture into creamed butter mixture until
well combined. Transfer batter to prepared
pan, smooth out top evenly & bake 30
minutes. Remove from oven, loosely cover
with foil then bake 20-25 minutes more.
Allow cake to cool in pan 10-15 minutes
then transfer, upside down, to a serving
platter. Serves 8-10

(recipe: 12tomatoes.com)

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

This week is Spring Break for our schools
which means my 10 yr. old grandson is
off, also. He spent the day here yesterday
and will be back Friday. We spent the day
watching ‘goofy’ kid shows, visiting our
local library and reading – he’s into Percy
Jackson books now and I’m really glad
he’s become a ‘reader’. My husband &
I both love to read and I’m SO glad my
grandson does, too-such a great way to
expand your vocabulary!

Along with reading I’ve been working
on getting more baby blankets done.
Finished the Diagonal Box Stitch
blanket:

I’m almost half done with another knit
multi-colored blanket; this one is more
of a ‘girl’s’ colors one. I just love the
challenge of figuring out a new pattern
and then executing it.

Gas prices: they seem to be holding
(for now) at $2.39/9 – wonder if
they’ll go up before the holiday?

Newest grandson & his Momma are
currently sick with a virus – I stopped
by their house yesterday to pick up
oldest grandson and they both were
being ‘cared for’ by her Mom. Baby is
a bit cranky due to being sick; Momma
is trying her hardest to get better as
she goes back to work Friday. This will
be a new job at a new restaurant/bar.
Their friend & former neighbor is
revamping a local place and attempting
to upscale it to a more family-friendly
place. She will be the head bartender
& in charge of wait staff so you can
see why she needs to be feeling much
better by then! With her Mother &
myself we can pretty much hold up
the baby/grandson watching job so
we’ll see how this all goes.

Hope things are going well for
you at the moment –

Hugs;

Pammie

Happy Sunday!

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

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

 Crockpot Cinnamon Roll Pudding

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

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

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

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

Liver & Onions with Bacon!

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

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

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

Cowboy Cornbread Meatloaf

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

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

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

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

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

Preheat oven 450 degrees F.

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

Biscuits:

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

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

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

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

Crockpot Vegetarian Minestrone

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

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

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

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

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

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Veggie-Lovers Cream Cheese Spread

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

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

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

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

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

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

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

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

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

After living with my back being ‘less than great’ since Friday, I can now say that using the Icy Hot Smart Relief TENS therapy machine really worked to relax the muscles in my lower back. It took using it 5-6 times a day (half hour each session) but I finally don’t feel that pain and can stand up straight again! Thank You, Lord! I even cooked dinner last night (Potatoes O’Brian) – first time ‘testing’ how long I might be able to stand without pain or needing to sit down. Tonight is my special needs group – Music/Birthday Night – I’m going to attend but not stand up (much) if I can avoid it. For most of the evening I will be sitting at the piano, so that’s not a problem.

The evening before I felt the back injury I visited my oldest son’s family – while there I did a little ‘gentle’ wrestling with my older (10 1/2) grandson – there, I believe, was my mistake. Usually when he’s at our house we sit in my recliner & ‘wrestle’ – that’s fine. This time, it was sort of impromptu where I was standing up & he sort of ‘bent me over’, grabbing my neck which put my lower back into stress mode – didn’t hurt at the time but the next morning I couldn’t stand up straight without a lot of pain. This was my first visit with BOTH grandsons and it worked out great; I made sure I spent a good amount of time with older grandson FIRST before spending some time holding the baby.

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

2 1/2 C. flour
1/2 C. brown sugar
2 sticks cold, unsalted butter,
cubed
1/4 tsp. salt
3 eggs
2 1/4 C. pecans, chopped
1 2/3 C. corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper. In food
processor or large bowl, mix
together flour, sugar & salt until
combined. Slowly add in cold
butter & mix until mixture is
coarse & crumbly. Pour mixture
into prepared dish & press evenly
onto bottom & around edges to
form crust. Bake 20 minutes until
golden brown. Remove from oven.

In large bowl whisk eggs, corn syrup,
sugar, honey, butter & vanilla. Fold
in pecans & mix until thoroughly
coated – pour over hot crust. Return
to oven & bake 25-30 minutes until
filling has set. Remove & let cool
completely before removing using
foil, from baking dish. Cut into
bars. Makes 4 dozen

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

Crockpot Spicy Turkey Chili

1 lb. ground turkey
2 jalapeno peppers, seeded/diced
(unless you want more heat – leave
seeds in)
2 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
8 oz. fresh sweet corn kernels
2 (14.5 oz, ea) cans fire-roasted
diced tomatoes
2 C. chicken broth

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

Heat skillet over medium high heat.
Add gr. turkey & brown, breaking
apart with spatula; add diced
jalapenos to skillet & all dried spices.
Stir & cook until turkey is browned &
jalapenos begin to soften. Add mixture
to crockpot along with corn, tomatoes
& broth. Cover & cook on High 2-3 hours
or Low 4-6 (can cook on Low for up to
8 hours). Serve with shredded cheese &
sour cream, if desired. Serves 6

(recipe: slowcookergourmet.net)
————————————

Cheesy Corn-stuffed Chicken

4  boneless skinless chicken breasts
4 oz. cream cheese, softened
1 1/2 C. shredded Pepper Jack cheese
1 ‘pouch’ Libby’s (frozen) Sweet Corn,
drained
seasoning for chicken (salt/pepper or
taco seasoning)

Preheat oven 400 degrees F.
Make a horizontal sliced in side of
each chicken breast (making a pocket).
Mix cream cheese, corn & Pepper Jack
cheese & stuff breasts with mixture.
Place breasts on rimmed cookie sheet
& bake 20-25 minutes until chicken
is done & juices run clear. Serves 4

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

Open-faced BBQ Chicken Sandwich

1 loaf French bread
2 T. butter, softened
1 rotisserie chicken, shredded
3/4 C. BBQ sauce
3 C. mozzarella cheese, shredded
3 green onions, chopped
3 T. cilantro, chopped (optional)

Preheat oven 400 degrees F.
Slice bread in half lengthwise.
Line a large cookie sheet with foil;
spray with nonstick spray. Place
bread on foil & spread 1 T. softened
butter on each half; place in oven to
toast slightly (4-5 minutes). Place
shredded chicken in a bowl & mix
with BBQ sauce. Place bowl in
microwave & heat 4 minutes. Stir
chicken mixture & place on toasted
bread. Sprinkle bread halves with
mozzarella cheese & place in oven
to melt – about 5 minutes. Spread
green onions & cilantro over both
halves & cut into serving sized
pieces. Serves 5-6

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

Simple Roasted Asparagus

1 lb. fresh asparagus, ends trimmed
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Arrange asparagus on rimmed
baking sheet. In small bowl combine
oil, sugar, salt/pepper – drizzle over
asparagus & toss gently until evenly
coated. Bake 15-20 minutes until
lightly browned & tender. Serve
immediately. Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

2 boneless skinless chicken breasts,
about 1 lb.
2 C. chicken stock
1 1/4 C. red enchilada sauce (one 10 oz
can)
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (14 oz) can diced tomatoes with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 tsp. ground cumin
1 tsp. salt (to taste)

Optional garnishes:

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream
tortilla strips/chips

Add all ingredients to crockpot;
stir to combine. Cover & cook
3-4 hours on High, or 6-8 hours
on Low until chicken is cooked
through & shreds easily. Use 2
forks to shred chicken. Serve
warm with optional garnishes.
Serves 4-6

This can be refrigerated in a sealed
container up to 5 days or frozen
for up to 3 months

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

Crockpot Elvis Pudding Cake

1 (3.4 oz) pkg. instant banana cream
pudding mix
3 C. cold milk
1 pkg. yellow cake mix (regular size)
1/2 C. creamy peanut butter
1 1/2 C. peanut butter chips
1/2 C. chocolate chips

Optional toppings:
Whipped cream (or Cool Whip),
sliced fresh bananas

Spray insides of crockpot with nonstick
spray. In medium bowl whish pudding mix
& milk 2 minutes – let stand another
2 minutes until soft-set – pour into crockpot.
Prepare cake mix accordg. to pkg. directions,
add in 1/2 C. peanut butter; pour cake
batter over pudding. Cover & cook on Low
3-3 1/2 hours. Sprinkle peanut butter chips &
chocolate chips on top. Cover crockpot but
turn it off
. Let stand 15 minutes to partially
melt the chips. Serve warm with optional
toppings. Serves 12

(recipe: spicysouthernkitchen.com)

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

Craft-wise, since I’ve been ‘sitting’ a lot
more than I would normally, I’ve finished
up the 40 baby hats for our local hospital
and started knitting more for the Detroit
Veteran’s Baby Shower coming in September.
Along with that project I made the ‘executive’
decision to rip out the green baby blanket
I’d been working on – the yarn is rather
heavy & bulky (and I don’t like knitting with
it!) so I came up with the idea to use it to
crochet a baby blanket instead. (Thank
you, Mary/Mama for the Diagonal Box
Stitch afghan pattern
!) That pattern will
work out MUCH better using this yarn
(in fact, I already started it today). Still
working on the other (thinner yarn) baby
blanket – not sure just yet where it will
be donated.

Weather-wise it’s been a very SPRING
weather – starts out a little chilly (in
the low 30’s) but then climbs to the
upper 40’s & sometimes 50’s! Sunny,
clear, light breeze (of course I’ve only
been able to observe this through the
windows – anxious to just GET OUT
for a change – been inside now for
5 days – ugh! Cabin Fever!)

Hope you are enjoying this lovely
SPRING! Soon we will be seeing
trees, bushes & flowers bursting
forth – can’t wait! We already are
hearing some of the birds singing –
love hearing them, too! Can’t wait
to spot my first Robin – in Michigan
that’s usually our first bird to return
from down South (kind of a Michigan
thing to see who spots one first!)

Hugs;

Pammie

It’s almost here!

christmas-hug

Finally finished up decorating the main tree, the lights around the fireplace & secretary AND got the presents wrapped – YAY! Only things left to do are bake a few things tomorrow & throw together (my first, ever) 3-Bean Salad (it has to marinate at least 12 hours) – those things are for Saturday. Sunday is church at 10:30 (have to be there at 10 a.m. for choir practice) then dinner at son’s house (time has not yet been decided). It feels GOOD to finally be ahead of schedule. Ran out to the store today for a few essentials: bread & eggs; came home with bananas, 2 boxes of ginger cookies, a small box of glazed donuts (the guys go through them like water), 3 bars of bath soap, 2 containers of hand soap – just a ‘few’things – hehehe

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

Today’s post will be COOKIES & DESSERTS!

Chocolate Peppermint Pie

2 C. crushed Oreo cookies
3 T. butter, melted
2 1/2 C. Cool Whip, thawed
2 1/2 C. vanilla ice cream
1/2 tsp. peppermint extract
15 peppermint (round) candies
2 T. chocolate (ice cream) shell
topper

Remove ice cream from freezer &
leave to soften about 15 minutes.
Spray 9″ pie pan with nonstick
spray. Stir cookie crumbs & melted
butter in medium bowl; spread
mixture into pie pan & press evenly
over bottom & up sides of pan.
Freeze 10 minutes. Add thawed
Cool Whip, peppermint extract &
10 peppermint candies to blender;
blend until smooth; pour into pie
crust & freeze at least 3 hours. Crush
remaining candies. Immediately
before serving, top pie with
chocolate topping, additional
Cool Whip & crushed candies.
Serves 8

(recipe: readyseteat.com)
———————–
Magic Turtle Bars

2 C. crushed vanilla cookies (wafers)
1/2 C. butter, melted (1 stick)
2 bags semi-sweet chocolate chips
1-2 bags (Kraft) caramel bits
2 C. coarsely chopped pecans
1 can sweetened condensed milk

Preheat oven 350 degrees F.
LIghtly spray 9 X 13″ baking pan.
Combine crushed cookies & butter
until crumbs are moist & spread
evenly in bottom of pan, pressing
down to form a crust. Layer rest of
ingredients: 1 bag choc. chips, caramel
bits, pecans (save about 1/4 C. for
top), second bag of choc. chips,
remaining pecans. Drizzle sweetened
cond. milk over entire pan, making
sure to cover all nooks & crannies.
Bake 25-30 minutes just until milk
begins to turn golden. Let cool
completely before cutting. Store
in airtight container.

NOTE: if you choose to refrigerate
these bars, let them come back
to room temperature before
eating.

(recipe:chocolate.chocolateandmore
.com)
————————————
Peanut Butter Snowballs

1 C. powdered sugar
1/4 tsp. salt
3 T. soft butter
1/2 C. creamy peanut butter
1 bag white chocolate chips

Combine powdered sugar, salt,
butter & peanut butter in large
bowl, stirring until completely
mixed & smooth. Place dough
in fridge 20-30 minutes to firm
slightly.

Cover a baking sheet
with parchment paper.
Roll approx. 1 T. of dough
in your hands & place on
prepared sheet; roll rest
of dough & place sheet
in fridge 30 minutes.

In medium microwaveable
bowl melt white chocolate
chips in 30 second intervals,
stirring until completely
smooth. Dip balls in chocolate,
return to lined sheet &
refrigerate until ready to serve.

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

Coconut Snowball Cookies

1 C. butter, softened
2/3 C. powdered sugar
1/4 tsp. salt
2 tsp. vanilla
3 T. cornstarch
2 C. flour
1 C. finely shredded coconut
2 C. powdered sugar, for dusting

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. Mix butter on Medium speed
using elec. mixer until creamy. Add
2/3 C. powdered sugar & salt; mix
well. Add vanilla, cornstarch &
coconut; continue mixing on Low
speed gradually adding flour & mix
until evenly combined. Scoop 1 T.
dough at a time & roll into a ball;
place balls on prepared sheet. Bake
16-18 minutes until bottoms get
lightly golden.
Place 2 C. powdered sugar in a
pie pan/plate (for rolling cookies)
Remove from oven & cool a few
minutes. While cookies are still
warm, roll them in powdered
sugar; place on wire rack to
cool then roll once more in
powdered sugar. Makes 25

(NOTE: I…Pam, don’t do the
second powdered sugar coating,
makes them too messy to eat,
in my opinion!)

(recipe: readyseteat.com)
———————————-
Martha Washington Balls
(candy)

3 C. pecans
2 C. coconut
4 C. powdered sugar
1 stick butter, room temp.
1 (14 oz) can sweetened
condensed milk
1 jar maraschino cherries,
drained/patted dry
2 C. chocolate candy melts

Line a baking sheet with
parchment paper.
Place pecans & coconut in food
processor; pulse until finely
chopped. Using elec. mixer,
cream sugar & butter together
until light. Add milk & chopped
nuts/coconut – stir until well
mixed. Using your hands, take
a small amount of dough &
form around a cherry; place
on prepared sheet. Chill in
fridge 1 hour.
Place chocolate melts in a glass
bowl & melt in microwave on
High 30 seconds; stir & repeat
until all chocolate is melted &
smooth. Dip each ball into
chocolate, allowing excess to
drip back into bowl. Place balls
on parchment-lined baking sheet
& allow to harden. Makes 36

(recipe: recipelion.com)
———————————–
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

In a pan bring sugar & milk to a
boil; boil 2 1/2 minutes. Remove
from heat & stir in peanut butter
& vanilla.

(recipe: Facebook)
—————————–
Crockpot Candy Cane Bark

24 oz. white chocolate chips
1 box peppermint candy canes,
unwrapped

Place one gallon-sized ziplock bag inside
another 1 gallon ziplock bag (so you have
a double bag). Place candy canes in bag(s);
zip up, removing most of air. Using a rubber
mallet, hammer or end of a rolling pin,
crush candy canes until you have a nice
mixture of small chunks & candy cane dust.
(Line crockpot with liner if you want to
use one)
Pour both bags of white chocolate chips
into crockpot (NOTE: DO NOT spray
insides of crockpot with nonstick spray.)
Cover & cook on Low 1 hour until chips
are melted enough that when stirred
they turn smooth. Be careful not to
overcook, as white chocolate chips
will burn. Line a large rimmed cookie
sheet with waxed or parchment paper.
Pour half of crushed candy canes into
melted white chocolate & stir until
well mixed & candy canes are covered
with melted white chocolate. Pour
melted white chocolate & candy cane
mixture into center or prepared cookie
sheet. Working quickly, spread candy
cane mixture evenly on cookie sheet
using a spatula, making sure there is no
overly thick or thin areas. Sprinkle
remaining candy cane pieces evenly
over top. Let candy harden at room
temp. a few hours (you can speed it
up by placing sheet in fridge). Flip
candy bark out of cookie sheet & peel
off paper; break bark into pieces. Store
in air tight container or package for
gift giving. Serves 15

NOTE: You can also use a food processor
to crush candy canes, being careful to
not over process – otherwise you end up
with just candy cane dust – with very few
little chunks

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

Crockpot Cashew Candy Clusters

24 oz. dry roasted cashews(can use
peanuts)
4 oz. unsweetened dark baking
chocolate, broken into pieces
12 oz. semi-sweet chocolate chips
2 lb. vanilla almond bark broken
into as small of pieces as you can
1 tsp. vanilla

(recipe best made in a 5 qt or
larger crockpot for easier stirring)
Spray insides of crockpot with
nonstick spray. Place cashews in
bottom of crockpot. Next a layer
of broken up dark chocolate &
chocolate chips. On top white
almond bark pieces. Cover &
cook on Low first hour, stirring
every 15 minutes using a spatula
or wooden spoon* After first hour,
stir every 30 minutes. When it starts
mixing really well but not quite all
melted, add vanilla & stir in well.
This can take 2-3 hours, depending
on how warm your crockpot gets.
(unless you are using a much older
first generation crockpot, skipping
the stirring process will result in
burnt cashews & chocolate.
After all is mixed well & smooth,
spoon out into empty cupcake
liners. Refrigerate until ready to
serve. Serves 4

*If you have a Warm feature on
your crockpot, cook on Warm for
the first 3 hours then just let it
melt as it won’t scorch before
stirring

NOTE: You can change up recipe
by adding pretzel bits, dry cereal,
different nuts or marshmallows at
very end as you are spooning
mixture into cups.

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

Cranberry Orange Bliss Bars

Bars:
3/4 C. butter, softened
1 1/4 C. brown sugar
3 eggs
1 tsp. ground ginger
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 1/2 C. flour
1/2 C. dried cranberries, chopped
1/2 C. white chocolate chips

Frosting:
4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 tsp. vanilla
1/2 tsp. orange zest
2 T. orange juice

Toppings:
2 T. dried cranberries, chopped
1/4 C. white chocolate, melted

Preheat oven 350 degrees F.
Using stand mixer or large mixing
bowl, place butter & brown sugar;
mix until well combined. Add eggs,
one at a time, ginger, vanilla, 1/2
tsp. salt. Mix until mixture is smooth.
In small bowl mix together 1 tsp.
baking powder & 1 1/2 C. flour. Add
dry mixture to butter mixture & mix
until well combined (should take
a few minutes). Mix in chopped
cranberries & white choc. chips.
Spray 9 X 13″ baking dish with non-
stick spray – place dough inside &
spread evenly using a knife. Bake
25-30 minutes until golden brown;
cool completely.

Frosting:
In medium bowl mix cream cheese,
butter, powdered sugar, vanilla, orange
zest & orange juice until well combined,
smooth & glossy. Spread over cooled
cake & top with chopped dried
cranberries.
Pour white choc. chips in microwave-
safe bowl; heat in 30 second intervals,
stirring between each. You want to
make sure the chocolate doesn’t get
too hot – it will clump up if heated
too fast. Drizzle melted chocolate over
bars & chill in fridge until chocolate
has set up & frosting has firmed up
a bit. Makes 16 bars

(recipe: jamiecooksitup.net)
=====================

Since you know I can’t just sit with nothing
to work on, have started (don’t remember
if I posted this one or not yet) a men’s
(homeless) scarf using some of the yarn
that was in that HUGE donation I posted
a few days ago. It’s about 3/4 ths done now;
it’s an easy stitch so it goes fast:

101_0400

The scarf starts out with a kind of

shiny dark charcoal, then goes to
white & gray – will end with the
dark charcoal. It doesn’t photograph
well – looks better in person.

Looking at all that yarn got me ‘desiring’
to crochet something. I’m only a beginner
when it comes to crochet, but wanted to
start a baby blanket using some of the
donated yarns. There were about 5 skeins
of this teal blue, decided to combine it
with white – reminds me of the colors
that were featured in the movie “Frozen”
(I didn’t see the movie, but saw all the
promotions/items featuring those two
colors together). I looked up a really
simple pattern, did 3 rows (in teal) and
decided it was rather boring looking so
then looked up another pattern – ended
up combining the two. The original
pattern called for casting on 61 stitches
for a baby blanket – well, that wasn’t
a good idea (too small) – I had already
done a good 10 rows before deciding
I’m just going to finish it then make a
wide teal & white border around it
to make it bigger – that should work.
(this one will be for Crisis Pregnancy
Center):

101_0401

The white stitches don’t show
up very well – they sort of look like
stars.

Our weather is still nice – the bottom of
our driveway is actually totally CLEAR –
certainly makes getting in our drive a LOT
nicer!

Hope you are happy with all of your
holiday preparations – don’t let them
BOG YOU DOWN! Take things a little
at a time – EVEN if that means that
some things just won’t get/be done!
I made the executive decision years
ago to no longer send Christmas
cards – I used to stress over it TOO
MUCH! The same decision came this
year about baking tons of cookies –
too much stress/too many calories!
I’m much happier for both decisions –
less stress makes a happier Pammie!

Enjoy your day!

Hugs;

Pammie

Things are LOOKING UP!

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Some days are more crazy than others – remember my ‘babysitting situation’ for next week? The crazy driving schedule? Now it’s looking like I’ll only have to pick up grandson ONCE at bus stop, get him some food then take him to football practice (No overnight stays/drive to school next morning) – YAY! Still awaiting the ‘final’ schedule, but it’s MUCH better than it was a few days ago! YAY!

Tuesday night was the final drop off of all the knit/crocheted baby items and it was CRAZY-HECTIC! We had over 22 ladies crammed into a very small space but you could ‘feel’ the excitement/anticipation in the air – they were ALL excited for the event. There was a total of 75 items donated. I took pictures of some of the creations – yesterday I sat down with my camera to download the photos onto my site and . . . NO PICTURES! The computer said there was ZERO pictures to download – WHAT? I did everything I could think of – nothing. I prayed on it and just before falling asleep last night I had a quick thought of checking one more place. I just did that and YES! The computer had tucked them away but I FOUND THEM! Those dear ladies took all that time to create all those sweet items – then entrusted them to me to photo (some didn’t have time to take a picture of their item(s) themselves, so it made me SICK thinking I messed up.) It was a busy/hectic evening but I’m SO PROUD of all the ladies did for that charity!

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

No-Melt Sundae Pie

15 Oreo cookies, finely crushed
3 T. butter, melted
1 (8 oz) tub Cool Whip, thawed/
divided
1 (3.4 oz) pkg. Jell-o instant pudding
mix
1 C. cold milk
2 oz. semi-sweet chocolate, melted
1/3 C. canned sweetened condensed
milk

Combine cookie crumbs & butter; press
onto bottom & up sides of 9″ pie plate.
Reserve 1/2 C. Cool Whip; refrigerate
until ready to use. Beat pudding mix &
milk in medium bowl using whisk
2 minutes. Stir in remaining Cool Whip &
spoon into crust. Mix melted chocolate
& condensed milk; spoon over pie. Swirl
gently using a knife. Freeze 6 hours or
until firm. Let pie stand at room temp.
15 minutes before serving to soften
slightly. Top with reserved Cool Whip.
Serves 10

(recipe: Kraft recipes)
——————————————–

Spinach/Ricotta/Zucchini Rolls

2 large/wide zucchini, washed
(unpeeled)
1 (14 oz) can crushed tomatoes (or
pasta sauce of your choice)
1 (18 oz) pkg. frozen spinach, thawed
1 (18 oz) tub ricotta cheese
2 eggs
3 cloves garlic, minced (or 2 tsp. garlic
powder)
3/4 C. mozzarella cheese, divided
salt, to taste

Preheat oven 400 degrees F.
Spread half pasta sauce on bottom of
a shallow baking dish. Slice zucchini
very thinly, lengthwise, to create
ribbons. Place spinach in a large bowl
& squeeze out any excess liquid (discard
liquid). Mix ricotta, eggs, garlic & 1/2 C.
mozzarella cheese into spinach until
all ingredients are well combined. Add
salt, to taste. Place 2 zucchini ‘ribbons’
on top of each other & spoon 1-2 T.
ricotta mixture on smallest end – roll
up to form a roll & place in prepared
baking dish, open end facing up – repeat
with remaining zucchini/spinach mixture.
Pour remaining sauce over rolls & top with
remaining cheese. Bake 20-30 minutes
until cheese is golden & bubbling; zucchini
is soft when tested with a fork or toothpick.
Serves 6

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

Grill Pork Chops & Sweet Potatoes
Foil Packets
(& oven recipe, also)

1 C. Manwich original sloppy joe
sauce
1 tsp. spicy brown mustard
10 oz. frozen cut sweet potatoe
fries (about 20 pieces)
2 medium ears fresh sweet corn,
husks removed/quartered
4 thick-cut boneless pork chops
(4 chops=1 1/3 lb)
1/4 tsp. salt
1/4 tsp. black pepper
3 T. chopped green onions

Preheat gas grill for medium-high
heat. Combine Manwich & mustard
in small bowl. Place four 18″ X 12″
pieces heavy duty aluminum foil on
counter. Spray each with nonstick
spray. Evenly place sweet potatoes
& corn on each piece of foil then
top with pork. Sprinkle pork with
salt/pepper & spoon sauce over top.
Double told top & ends of each
foil, leaving space for steam to gather.
Place packets on grill & cover. Grill
15 minutes until pork is cooked
through (145 degrees F.) and corn is
tender. Carefully open packets; sprinkle
with green onions & serve. Serves 4

Oven Method:
Preheat oven 425 degrees F.
Assemble packets as above; place
packets on shallow pan & bake
25 minutes until pork is cooked
through (145 degrees F.)

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

Dilled Cucumber Salad

1/2 C. plain yogurt
1/4 C. Italian salad dressing
2 tsp. dried dill weed
2 large cucumbers, halved
lengthwise & sliced (3 C.)
1 (14.5 oz) can diced tomatoes,
drained
1/4 C. thinly sliced red onion
1/8 tsp. salt

Stir together yogurt, dressing & dill
in large bowl. Add remaining
ingredients & stir gently to combine.
Serve immediately or chill 1 hour
before serving. Serves 6

(recipe: readyseteat.com)
———————————

Chive & Onion Hash Brown
Potatoes

1 1/2 C. Half & Half cream
1 (8 oz) tub spreadable chive &
onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
Combine first 5 ingredients in a
Dutch oven. Cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″ baking
dish with nonstick spray & layer
1/3 of hash brown mixture and
2/3 Swiss cheese – sprinkle with
1 T. chives. Repeat layers & top
with remaining hash brown mixture &
cheese – dot top with butter. Bake,
covered with foil, 35 minutes. Uncover
& bake another 10-12 minutes until
edges begin to brown & potatoes
are heated through. Let stand 10
minutes before serving. Sprinkle
with remaining chives. Makes
12 (3/4 C. each) servings

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

Chicken Crescent Bake

1 (8 count) tube (regular sized)
crescent rolls
2 c. shredded, cooked chicken
4 oz. cream cheese, softened
1 tsp. instant minced onin
1/4 tsp. garlic powder
1/2 tsp. salt
pinch pepper
1 C. shredded Mozzarella cheese
1/4 C. grated Parmesan or Romano
cheese

Sauce:
1 (10.75 oz) can cream of chicken
or mushroom soup
1 soup can milk (pour milk into empty
soup can)

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. In medium bowl combine
chicken, cream cheese, minced onion,
garlic powder, salt/pepper, cheese. In
another bowl mix soup with milk, stir so
it’s smooth. Separate crescent dough into
8 triangles; place about 1/4 C. chicken
mixture on wide base of roll, roll up
& seal, pinching sides together so filling
is completely enclosed – place rolls in
dish, making 2 rows of 4 crescents in each
row – leave space on all sides for sauce.
Pour sauce around rolls, avoiding covering
rolls with sauce or they will not brown & will
be soggy. Sprinkle roll tops with grated cheese
& bake 30-35 minutes until tops are browned.
Makes 8

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

Chocolate Cherry Snack Bars

3 ripe bananas, mashed
2 C. quick oats
1/3 C. applesauce
1/4 C. milk
1 egg
1 1/4 – 1 1/2 C. (YOUR CHOICE):
dried cherries, chopped walnuts
chocolate chips
1/2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. cinnamon

Preheat oven 350 degrees F.
Mix all ingredients together in a
bowl. Line a 9″ X 9″ baking dish
with parchment paper & scoop
batter into pan – smooth out top.
Bake 20-25 minutes until golden &
mostly firm to the touch. Allow to
cool then cut into squares. Store
leftovers in fridge. Makes 24 squares

(Recipe: allfortheboys.com)

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

Weather-wise it’s been nice – in the 70’s, sunny and I heard
today it’s supposed to stay that way all through the weekend.
That’s great for those planning outdoor events or cook outs!
(For us, it’s the same – stay home, do nothing . . . but relax).

Gas prices are OK – got gas today for $2.29/9 at my local
Clark.

Weight-wise I FINALLY lost 12 lbs – that’s 12 lbs in TWO MONTHS!
(Oh well, I didn’t put it on overnight, so it’s not coming off quickly,
either – right?). Went to one of my doctors for a annual check up
today and he was happy. He would like my weight/height to match
the (suggested) BMI – as he told me: “Only 3 more pounds, Pam!”
I’m really hoping to just keep going on the weight loss – no fun, but
it’s helping keep my diabetes blood numbers much better, too and
that’s really what I need to keep in mind when I start getting
discouraged and sick of not eating much. (Lately Dean’s cottage
cheese has become my friend – I really like their small curd – fills
me up and it can be eaten quickly!).

Hope you’re doing well and enjoying this ‘tail-end’ of summer;
next week school starts here on Tuesday.

Hugs;

Pammie

 

Hold onto your hats – here comes FALL!

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Not by the weather – but by my upcoming calendar, things are speeding up A LOT! Earlier yesterday I ‘thought’ I had the next 2 weeks ‘grandson-sitting’ free…oh, I was WRONG! Oldest son is going out of town and all of a sudden guess who gets a lot more sitting time! Last week I thought his Mother & her family were going to take over for the time being…guess I was mistaken. Last night oldest son called to arrange the next 2 weeks and our ‘schedule’. I don’t mind picking him up at his bus stop after school – done that before. I should preface all this by saying his Mother lives about 25 minutes from me; his school is also in that area. New schedule (while Dad’s gone) includes getting him at his bus stop by his Mom’s, filling in a little time by maybe going out to eat, then driving him to his football practice (in same area), then bringing him either home to our house or to his house & me spending the night/getting him up the next day & driving him to school! UGH! There are a multitude of possible problems there – our house is VERY small with no extra beds so sleeping arrangements here would be pretty crazy. Spending the night at his Dad’s house might work – crazy, either way. I do NOT like driving to places I’m not familiar (ie: his school – never been there), don’t like driving ’round-a-bouts’ (there is one by his football practice) OR extended time trying to figure out how to keep him amused. Sorry if I sound like a disgruntled grandparent – it’s all overwhelming to me right now. Add to that son said: “You’re watching him Weds/Thurs. THIS week, right?” No – I didn’t know ANYTHING about that (either!) LOVE being in the dark when people make arrangements that include me – ugh! I know it will all work out, am actually thinking of enlisting husband to do the driving to his football/school thing – we’ll see.

Tonight is the final Pick Up date for all the baby stuff for Detroit Veteran’s Hospital Baby shower – excited to see what the ladies created and, at the same time, knowing that it’s going to be a VERY hectic evening! Am taking my camera and hoping to get some photos of all the ‘fun’. Right now I’m working on a new baby blanket for Crisis Pregnancy Centers – this one is a really buttery yellow, using a dishcloth pattern (I know, sounds weird, right?). It’s a really pretty lace pattern and I’m really happy the way it’s coming out. It’s 6 rows, every other row is just purling, so that takes off part of the stress of following every row. I have about a foot done now – made it a little wider than I originally wanted, but it will be very nice when done. Crisis Pregnancy Mobile van deliveries also got a little more complicated – they are no longer parking where they used to (which was about 10 minutes from me) – now they’re about 25 minutes away AND only on Wednesdays. Might not be a problem but they’re at the same church where my special needs group meets ON THE SAME DAY (in the evening) so that means I would be driving there TWICE in one day (round trip about 45 minutes, each time). Oh well – at least it’s only about every 3-4 months, so that’s not so bad – right?

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

No-Bake Cinnamon Tiramisu

1 (3 oz) pkg. ladyfingers, split
1/4 C. strongly brewed coffee +
1 T. sugar mixed in (hot)
1 cinnamon stick
1 (3.5 oz) pkg. instant vanilla
pudding mix
1 C. cold milk
4 oz. mascarpone cheese
1 1/2 C. Cool Whip, thawed
1 tsp. ground cinnamon plus
more for dusting

Mix sugar into coffee while still
hot; drop in cinnamon stick & allow
to steep 1 hour. Remove stick & allow
coffee to cool completely. In large
bowl eat vanilla pudding mix & cold
milk; beat in mascarpone cheese until
smooth & creamy. Fold in Cool Whip &
ground cinnamon. Arrange half of
ladyfingers in bottom of a 9 X 9″ baking
dish. Brush ladyfingers with about half
of cooled coffee. Spread half of pudding/
cheese mixture over ladyfingers in dish.
Cover with remaining ladyfingers then
brush second layer with remaining coffee
mixture & top with remaining pudding/
cheese mixture. Cover & refrigerate at least
4 hours up to overnight. Top with a little
Cool Whip & a sprinkling of cinnamon
before serving. Serves 9

NOTE: You can serve dessert without
refrigerating. Cover & refrigerate any
leftovers up to 3 days.

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

Parmesan Harvest Veggie Bake

2 medium small zucchini
2 medium small yellow squash
3 tomatoes
1 T. olive oil
3/4 C. Parmesan cheese, shredded
2 tsp. garlic salt
1/2 tsp. black pepper

Preheat oven 350 degrees F.
Cut zucchini, squash & tomatoes into
thin slices. Spray a 9 X 13″ baking dish
with nonstick spray & lay veggies in
dish – in order, in rows. Drizzle oil over
veggies & sprinkle Parm. cheese, garlic
salt & pepper on top. Bake 30 minutes
until zucchini become flimsy & soft.
Serves 6

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

Cajun Chicken Pasta Salad

1/2 box penne pasta
2 boneless skinless chicken breasts,
cut thin
1 T. Cajun seasoning
3 T. butter
1 pint Half & Half
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/3 C. + 3 T. grated Parmesan
1 tsp. sliced flat-leaf parsley

Cook pasta accordg. to pkg.
directions; drain. Pat chicken dry
using paper towel & dust both
sides with Cajun seasoning until
thoroughly coated. Melt 1 T. butter
in large skillet over medium heat; add
chicken & cook through completely,
about 5-6 minutes per side. Remove
from skillet. Add remaining butter to
skillet along with Half & Half, garlic
powder, salt/pepper & 1/3 C. Parmesan.
Stir to combine, remove from heat.
Toss pasta in sauce & divide onto 2
plates (there will be some leftover).
Slice chicken & place on top of pasta.
Sprinkle each with remaining Parm,
diced tomato & parsley. Serves 2

(recipe: delish.com)
————————————–

Southern Cornbread Salad
(6 hour or overnight recipe)

1 box Martha White Yellow Cornbread
mix, prepared
3 C. romaine lettuce, chopped
1 (16 oz) can light red kidney beans,
drained/rinsed
1 (15 oz) can whole kernel corn,
drained (OR) 1 (11 oz) can Mexican
corn
1 large green bell pepper, chopped
1 1/2 C. cucumber, chopped
3-4 green onions, chopped (+ extra
for garnish)
3 large tomatoes, chopped (OR) 1 1/2
C. cherry tomatoes, halved
2 C. shredded sharp Cheddar cheese
1 (1.0 oz) pkt. Ranch or buttermilk
salad dressing mix, prepared

Prepare & bake cornbread accordg. to pkg.
directions – cool on wire rack. When cooled,
cut into 1-inch cubes; spread out on large
baking sheet & let dry out at least 6 hours
before using. In bottom of large trifle dish or
glass bowl, place 3/4 of cubes. Layer remaining
ingredients in following order:

romaine lettuce
beans
corn
green pepper
cucumbers
green onions
tomatoes
bacon

Add remaining cornbread cubes &
shredded cheese over top. Add ranch
dressing & spread evenly on top of cheese.
Garnish with chopped green onions. Cover
& refrigerate at least 2 hours before serving.
Serves 6-8

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

Perfectly Roasted Whole Chicken

1 (3.4 lb) whole chicken
3 T. canola oil
2 T. chopped sage/thyme and
rosemary
1 T. salt
1 tsp. black pepper
(for inside of chicken: onion, 1 whole
lemon & garlic cloves)

Preheat oven 450 degrees F.
Combine chopped herbs with salt/
pepper in small bowl. Remove neck
& organs from inside chicken – rinse
& pat dry. Drizzle chicken with oil
then rub herb mixture all over bird,
inside & out. Stuff bird with large
chunks of lemon, onion & lightly
smashed garlic cloves – make sure
to stuff entire insides then place
in shallow baking dish or roasting
pan, breast side up.
Place chicken in oven & lower heat
to 400 degrees F. Cook 1 hour to
1 hour 15 minutes. Insert a
thermometer into thickest, densest
part of chicken (between breast,
leg & thigh being careful not to
let thermometer touch a bone.) The
juices should run clear if chicken is
done. Remove from oven & allow to
rest 10-20 minutes before carving.

(recipe: aroundmyfamilytable.com)
————————————

Antipasto Tortilla Appetizers

1/4 C. mayonnaise
1 clove garlic, minced
4 (8 inch) flour tortillas
4 oz. sliced pepperoni
4 (Kraft Big Slice) Pepper Jack
cheese slices
1 C. tightly packed arugula

Mix mayo & garlic; spread onto
tortillas. Top with remaining
ingredients & roll up tightly.
Wrap each in plastic wrap &
refrigerate until ready to serve.
Before serving, cut each roll
into 6 slices. Makes 12 servings,
2 slices each.

(recipe: Kraft recipes)
—————————————

Frozen Fruit Salad Pie

2 (8 in, ea) graham cracker pie crusts
1 (14 oz) can sweetened condensed milk
1/2 C. lemon juice
1 (12 oz) tub Cool Whip, thawed
2 (11 oz, ea) cans mandarin oranges,
drained
2 (8 oz, ea) cans crushed pineapple,
drained
1 C. chopped pecans

Optional garnish/toppings:
chopped nuts, candy sprinkles, cut up
maraschino cherries, chocolate drizzle

In large bowl stir condensed milk, lemon
juice, Cool Whip, oranges, pineapple &
nuts; pour into pie shells & freeze. Thaw
15 minutes before serving. (can be frozen
up to 6 months).

(recipe: mizhelenscountrycottage.com)
===========================

Gas prices around here are still a little high,
($2.49/9) probably because of the upcoming
holiday.

Weather-wise, it’s been nice – in the mid 70’s to
80’s, sunny & clear. THIS is the kind of weather
we wished was here all summer, but can’t complain-
it’s been a good (NOT SWELTERING) summer. AND,
if we complain we only need to remember what
WINTER in MICHIGAN is like (and I’ve heard this
winter is supposed to be really brutal – sure hope
not!).

Hope you’re enjoying your day – remember to
take a little time out for yourself, maybe do a
little something you like (a nap, cup of something
warm or icy, a few minutes ‘out’ to read a book,
work on a craft project, take a walk, etc. – you get
the idea.) We all need a little ‘down’ time just to
re-charge our energy – right?

Hugs;

Pammie

Busy Week!

sunday

Sometimes it’s good to say: “Ah, time to rest!” This past week has been a bit of a rush! Helping middle son with his new job (read that: doing a LOT of praying for him to ‘GET’ all the details of it); watching grandson; leading special needs group (our leader had to go out of town); plus the various ‘normal’ duties of my job as Mom/Wife, etc. Yesterday was my husband’s & my 40th wedding anniversary – he told me to choose where we were going for dinner. I knew he wouldn’t want a fancy/dress up place, so I chose Joe’s Crab Shack. We’ve been there before, like the food, etc. BUT . . . we’d never been there on a weekend before – BIG MISTAKE! Service was REALllllllllllly slow, food was overcooked, they turned the music up to deafeningly loud (I complained and they explained that they do that when the wait staff has to DANCE! DANCE? WHO CARES!? My EARS are killing me! (I was very polite as I explained that the volume they had it at would cause someone who was prone to seizures to GO INTO ONE! They turned it down (no dancing). They told me that there are people who specifically come to the restaurant JUST to see them dance …WHAT? The manager came over & apologized – she said even SHE noticed it was way too loud! She told us that, normally, they would first turn the music DOWN, make an announcement that the wait staff was about to dance, THEN turn the music up (she said she could hear how loud it was IN THE KITCHEN, that’s why she came out!) Anyway, we told her just before she came over we were so upset we were ready to ask for our check and leave. I noticed the music stayed off UNTIL…right AFTER we went out the door, then it was back to screamingly loud – crazy! We both agreed (1) never to go there on a week end, again and (2) look for a better seafood restaurant – it was just not worth it.

Today found us going to church, coming home, changing clothes and going to watch grandson in his first-of-the-season football game (and his Dad, who is one of 6 coaches). The weather was good for it – clear and not too hot (mid 70’s). The other team out manned them by a good 3 to 1; grandson’s team had 1 extra player (not sure what they call them – the guys who fill in while other players are resting?) so grandson’s team ended up playing the entire game! They were exhausted . . . and it showed; the final score was something like 59 to ZERO! UGH! About half-way through the game it started raining – not heavy, but enough to get wet (wouldn’t you know it – I left our unbrellas in the car!). Oh well – such is life, eh?

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

Fresh Peach Ice Box Dessert

2 C. graham cracker crumbs
1/4 C. sugar
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can condensed milk
1 (8 oz) tub Cool Whip, thawed
4 C. fresh ripe peaches, peeled/
chopped

In small bowl mix graham crumbs with
sugar. Place some of crumb mixture in
bottom of serving dish (save some crumbs
for garnish/topping).
Using elec. mixer, beat cream cheese &
condensed milk until creamy, no lumps.
Stir in Cool Whip & mix until completely
blended. Fold in fresh peaches, reserving
some for topping. Scoop mixture into
serving dish & garnish with cracker crumbs
& fruit. Refrigerate 2 hours before serving;
best served cold. Refrigerate any leftovers.

(recipe: mixhelenscountrycottage.com)
————————————————

Crockpot Enchiladas

1 T. vegetable oil
1 lb. ground beef
1 C. finely chopped green bell
pepper
1 C. chopped onion
1 T. granulated chicken bouillon
1 (16 oz) can pinto beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 (10 oz) can diced tomatoes with
green chiles
1/3 C. water
5 (9 inch) flour tortillas, cut to fit
crockpot, if necessary
3 C. (12 oz) shredded Mexican 4-
cheese blend

Spray insides of crockpot with nonstick
spray. Place oil, beef, bell pepper, onion &
bouillon in large skillet; cook over medium-
high heat, stirring frequently, 8-10 minutes
until beef is no longer pink & vegetables are
tender. Add beans, diced tomatoes & water –
mix well. Spread 1 1/2 C. mixture on bottom
of crockpot, top with 1 tortilla & 2/3 C. cheese –
repeat layers 4 times, ending with remaining
1/3 C. cheese. Cover & cook on Low 5 hours.
Serves 8

(recipe: Marys Recipe Exchange)
—————————–

Sweet Corn & Zucchini Pie

4 T. butter
half of yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thin,
(4 C.)
8 oz. sliced fresh mushrooms
1 T. dried basil
1 tsp. dried oregano
1/2 tsp. salt
12 oz. shredded cheese (poster
used Mozzarella & Swiss)
4 eggs, beaten

Preheat oven 375 degrees F.
Heat butter in large, deep skillet
over medium-high heat. Add onions,
zucchini & mushrooms. Cut corn kernels
off cob & add to pan. Continue to saute
until veggies are soft, 5-10 minutes. Remove
from heat. Once mixture cools, stir in herbs,
salt/pepper, cheese & beaten eggs. Line a
9 inch pie plate (or larger) with parchment
paper or spray with nonstick spray. Transfer
mixture to pie plate & arrange top so
zucchini slices lay flat & look nice. Top with
a little extra cheese, for looks. Cover with
foil you have sprayed with nonstick spray.
Bake 20 minutes. Remove foil, bake an
additional 5 minutes to brown top. Let
stand 10-15 minutes before cutting into
slices. Serves 6-8

(recipe: pinchofyum.com)
—————————————

Chicken & Fruit Salad

3 C. cooked chicken (white
meat), diced
1 C. chopped celery
1 Red Delicious apple, cored/
chopped
1 C. dried cranberries or cherries
1 tsp. chopped thyme
1 tsp. poultry seasoning
1 tsp. dill weed (chopped)
1 tsp. salt
1 tsp. black pepper
3/4 C. mayonnaise
1/2 C. plain Greek yogurt
dash Tabasco sauce

(optional garnish: chopped dill)

Mix mayonnaise, yogurt, Tabasco &
seasonings together until completely
blended. Place rest of ingredients in
large bowl & mix well. Blend wet
ingredients into chicken/apple, etc. &
mix well. Chill at least 2 hours before
serving. Garnish top with chopped dill,
if desired.

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

Creamy Tuscan Garlic Chicken

1 1/2 lb. boneless skinless chicken
breasts, thinly sliced
2 T. olive oil
1 C. heavy cream
1/2 C. chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. Parmesan cheese
1 C. fresh spinach, chopped
1/2 C. sun dried tomatoes

Cooked pasta for 4-6

In large skillet add oil & cook
chicken on medium-high heat
3-5 minutes on each side until
brown on each side & no longer
pink in center. Remove from
skillet & place on a plate. Add
heavy cream, chicken broth, garlic
powder, Ital. seasoning & Parm.
cheese to skillet & whisk over
medium-high heat until it starts
to thicken. Add spinach & tomatoes;
let simmer until spinach starts to wilt.
Add chicken back to pan & serve over
cooked pasta, if desired. Serves 4-6

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

Hash Browns & Chicken
Brunch Casserole
(overnight recipe)

15 large eggs, beaten
1 (28 oz) pkg. frozen O’Brien
potatoes (with onions &
peppers in pkg)
1 rotisserie chicken, skin removed,
shredded
1 1/2 C. milk
1 (10 oz) can diced tomatoes &
green chilies, undrained
2 C. (8 oz) shredded Cheddar cheese,
divided
5 green onions, chopped
3 T. minced fresh cilantro
1 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. black pepper

In very large bowl combine eggs,
potatoes, chicken, milk, tomatoes,
1 C. cheese, green onions, cilantro,
seasonings – blend well & transfer
to a greased 9 X 13″ baking dish.
Sprinkle top with remaining cheese.
Cover & refrigerate several hours
or overnight.
Preheat oven 350 degrees F.
Remove from fridge & bake,
uncovered, 1 hr 15 minutes to
1 hour 30 minutes until golden
brown & a knife inserted in center
comes out clean. Let stand 5-10
minutes before serving. Serves 12

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

Un-stuffed Mushrooms

1 lb. white buttom mushrooms
2 T. water
1/4 C. dried Italian-style breadcrumbs
2 T. Parmigiano-Reggiano cheese,
grated
2 T. Italian parsley, minced
1/4 tsp. thyme (fresh or dried)
1 clove garlic, minced
1/4 tsp. kosher salt
black pepper, to taste
2 T. olive oil (to drizzle)

Preheat oven 350 degrees F.
Slice off bottom of stems; use a moist
paper towel to gently remove any
dirt from mushrooms. Quarter or halve
the mushrooms, depending on size.
Sprinkle water in bottom of 9 X 13″
baking pan; place mushrooms in a
single layer on top of the water. In
small bowl combine next 6 ingredients
(breadcrumbs through salt/pepper).
Sprinkle mixture evenly on top of
mushrooms. Drizzle evenly with olive
oil then spray top with nonstick spray
& evenly coat. Bake, uncovered, until
mushrooms are golden, about 20
minutes. Serve hot or warm. Serves 4

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

Raspberry Cheesecake Bites

12 oz. fresh raspberries, washed/dried
2 (8 oz, ea) pkgs. cream cheese, room temp.
2 C. Cool Whip, thawed
1 1/2 C. graham cracker crumbs (10-12
crackers)
1/3 C. sugar
1/2 tsp. vanilla

In large bowl or mixer, mix cream cheese,
sugar & vanilla until smooth, then mix in
raspberries until broken down & incorporated,
yet still a little chunky. Fold in Cool Whip using
rubber spatula until just combined then freeze
1 1/2 – 2 hours until firm. Using small ice cream
scoop or tablespoon, scoop 1-2 inch balls of
mixture & roll in crushed graham crackers until
completely coated. Transfer to parchment paper-
lined baking sheet – continue with rest of mixture.
Place balls in freezer until ready to eat then let
sit at room temp. before serving. Serves 12

(recipe: 12tomatoes.com)

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

Another thing I’ve been busy doing is finishing (what I
‘thought’) was the first baby block. After sewing it all
up and stuffing it, it’s more like a baby BALL! It’s OK,
just much BIGGER than I originally planned. Not sure,
just yet, if I’ll pursue the blocks idea just yet – we’ll
see. Finished the blue/green baby afghan – that one is
going (along with 2 more) to Crisis Pregnancy Center.
The ladies in my knit group have been bringing in
some of their blankets & hats for the upcoming
pick-up (August 30th) for the Detroit Veteran’s
Hospital baby shower in September…so I’ve been
photographing them & putting them on our web
site so that the ladies who won’t be able to come
August 30th will still get to see ‘some’ of the
donations. Here’s the baby ‘block/BALL’ for my upcoming
grandbaby:

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Here’s the blue/green afghan for Crisis Pregnancy Center:

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Lastly, here are 18 afghans, 14 hats & 10 baby headbands:

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Not really sure just WHY my site won’t let me move the
photos together and add a ‘closing’ but I’m kind of ‘stuck’
right now so I’ll add the ending here instead – sigh.

Have a GREAT day!
Hugs;
Pammie

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Happy Wednesday!

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It’s a gorgeous Summer day out today – 80 degrees F., sunny & clear skies. After the last 3-4 days of intermittent rain, it’s nice to see the sun again!

Been plugging away at the baby blocks and STRUGGLING with the intarsia. I decided I wanted a smiley face on one of the block sides; got it all drawn on the grid paper and knit maybe 1/3 of it – up to where you begin to knit in the mouth – disaster! I’m guessing I ripped it out a good 8 times, re-knit, rip, re-think/re-knit, etc. until I finally decided there was NO way I could KNIT the mouth & eyes without the mouth looking like some sort of scary Halloween pumpkin face! Ended up drawing on my old embroidery skills – cross stitch for the mouth & eyes, and Lazy Daisey for the outline of the face (took me awhile to remember the ‘trick’ to that last stitch – must have attempted it a good 8-10 times before finally it clicked). Here is what the baby block looks like on the BACK SIDE (before I sew it up & stuff it)

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All the ‘mess’ of yarn ‘strings’ everywhere are called ‘floaters’ – you basically knit with one color (say white) for maybe 6 stitches, then drop that yarn, pick up the next color (say yellow) and knit 4 stitches, drop that/pick back up the white and keep going. All the yarn you are NOT using at the time just ‘floats’ at the back of the work until you need it. It’s a mess on the back but makes nice pictures on the front. Here’s that same block on the front side:

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One block almost done, 2 more to go (or more, depending on my moods!) The multi-colored squares are the top/bottom of the block.

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

No-Bake Caramel Shortbread Pie

Crust:
2 C. crushed shortbread cookies
(reserve 1 T. for topping)
1/2 C. (1 stick) butter, melted
1/3 C. sugar

Caramel Filling:
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. caramel dessert topping
1 T. vanilla
1/4 C. heavy cream
Cool Whip, thawed

Crust:
Mix all ingredients in medium
bowl; press into bottom & barely
up sides of 8 inch pie plate.

Filling:
Beat cream cheese, caramel topping
& vanilla in large bowl using elec.
mixer on medium speed until smooth.
Gradually beat in heavy cream just until
blended. Beat on medium-high speed
2 minutes until fluffy then spoon into
crust & smooth out.  Top with Cool
Whip & refrigerate 3 hours until set.
When ready to serve, drizzle top with
additional caramel topping & sprinkle
with reserved shortbread crumbs.
Store leftovers in refrigerator.

(recipe: iambaker.net)
—————————————

Spicy Zucchini Soup

4 T. olive oil
1 onion, finely chopped
1/2 jalapeno pepper, seeds/
stems/ribs removed (& discarded),
chopped
3 cloves garlic minced
2 lb. chopped zucchini (skin on),
about 5-6 C.
1 1/2 C. chopped day-old bread
3 C. chicken broth (or vegetable)
1 C. water
1/2 C. fresh mint leaves (spearmint),
loosely packed/chopped
1/2 C. fresh cilantro, loosely packed,
chopped (optional)
2 tsp. lemon juice
salt/pepper, to taste

Heat oil in large pot over medium-high
heat. Add onion & jalapeno, saute 4-5
minutes until onions are translucent but
not browned. Add garlic & zucchini;
saute 3-4 minutes longer, stirring often.
Sprinkle with salt. Add bread, broth &
water; bring to a simmer. Reduce heat &
simmer gently 20 minutes. Remove from
heat; add mint & cilantro (if using). Puree
in a blender or food processor until
smooth, working in batches if necessary (or
use an immersion blender). Return soup
to pot, add lemon juice, salt/pepper, to
taste. Serve hot or chilled. Serves 4

NOTE: keeps a week, refrigerated

(recipe: simplyrecipes.com)
——————————————

Crockpot Chicken in Tomato Sauce

1 1/2 lb. boneless skinless chicken
breasts (or tenders)
3 T. butter, divided
1 T. olive oil
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (28 oz) can fire-roasted crushed
tomatoes
1 (14 oz) can fire-roasted diced
tomatoes
1 (8 oz) can tomato sauce
1 tsp. Italian seasoning
1 large zucchini
fresh, chopped basil

Can be served by itself OR
with cooked pasta

Heat skillet over medium-high heat.
Melt 1 T. butter & 1 T. olive oil.
Season chicken with garlic powder,
salt/pepper & cook on each side
until lightly browned (about 3-4
minutes) then place in crockpot.
Add both cans tomatoes, tomato
sauce, Ital. seasoning & remaining
2 T. butter. Cover & cook on High
3-4 hours or Low 6-8 hours until
chicken is cooked through*.
Taste sauce & add more seasonings,
if desired. Spiralize (or slice thin)
zucchini & add to crockpot. Cover &
cook in sauce until softened, 10-15
minutes longer. Garnish with fresh
chopped basil. Serves 4

*If using tenders: reduce time to
2-3 hours on High or 4-6 hours
on Low

NOTE: If sauce is too acidic for your taste,
you can stir in a few tablespoons of cream
or milk.

(recipe: slowcookergourmet.net)


Cucumber Sandwich Filling

8 oz. cream cheese, softened
1/4 C. mayonnaise (can add
more, if needed)
1 medium cucumber, peeled/
seeded & finely chopped
1/2 tsp. fresh dill or 1/4 tsp.
dried dill weed
1/4 tsp. garlic salt
=
Place cucumber in a colander
& press to remove excess water.
Place cream cheese & may in a
blender or food processor &
pulse until smooth. Combine
cream cheese mixture, cucumber,
dill & garlic salt & place in a bowl.
Chill until ready to serve to allow
flavors to blend.
Makes 1 C.- total or 6-8 servings

(recipe: food.com)
—————————————-

Creamy Broccoli/Bacon Bake

6 C. broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. Kraft “shredded Triple
Cheddar Cheese with a touch of
Philadelphia” cheese
4 slices fully cooked bacon, chopped

Preheat oven 425 degrees F.
Add broccoli & carrots to saucepan of
boiling water; cook 2-3 minutes until
crisp-tender. Drain, reserving 1/4 C.
cooking water. Mix next 3 ingredients
until blended. Return cooked veggies
to saucepan; add cream cheese mixture
& onions; stir until veggies are evenly
coated with sauce, adding reserved
cooking water, if necessary, for desired
consistency. Spoon mixture into 2 Qt.
casserole dish that has been sprayed
with nonstick spray. Top mixture with
shredded cheese & bacon, cover with
foil. Bake 25 minutes until heated
through, uncovering last 5 minutes
of baking time. Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
———————————-
Tuna Patties

2 (5 oz, ea) cans chunk light tuna in
water, drained/flaked
1 (6 oz) pkg. Stuffing mix for chicken
1 C. shredded mild Cheddar cheese
3/4 C. water
1 carrot, shredded
1/3 C. mayonnaise (or Miracle Whip)
2 T. sweet pickle relish
1 egg, beaten

Combine all ingredients & refrigerate
10 minutes then stir. Heat large nonstick
skillet sprayed with cooking spray to
medium heat. Using an ice cream scoop,
make patties & place in skillet. Flatten
into patties with back of a spatula. Cook
6 minutes or until golden brown on both
sides, carefully turning after 3 minutes.
Serves 6

(recipe: Kraft recipes)
—————————————-

California Club Pasta Salad

1/2 C. ranch salad dressing
1/4 C. Miracle Whip salad dressing
2 C. rotini pasta, cooked/rinsed
under cold water
1 C. coarsely chopped romaine
lettuce
1 avocado, chopped
1/2 C. chopped plum tomatoes
4 slices bacon, cooked/crumbled

Mix ranch dressing with Miracle
Whip until blended. Combine all
remaining ingredients (except bacon)
in large bowl. Add dressing mixture &
mix lightly. Refrigerate 1 hour. Top
with bacon just before serving.
Serves 6, 1 C. each

(recipe: Kraft recipes)
————————————–

Crockpot Sour Cream Chocolate
Zucchini Bread

1 egg
1/3 C. oil
1 C. sugar
1 tsp. vanilla
1/3 C. sour cream
1 1/2 C. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. shredded zucchini
1/4 C. cocoa powder

Spray one 8 X 4″ loaf pan
with nonstick spray. In bowl
beat eggs, oil, vanilla & sugar until
light & fluffy. Add sour cream; mix
well. Add flour, baking powder, baking
soda, salt & cocoa powder – mix well
then add zucchini – stir, by hand, until
just mixed – pour into prepared pan.
Place a small rack in bottom of crockpot*
Place loaf pan on top of rack. Place 2
paper towels on top of crockpot & secure
towels with lid. Cook on High 2-3 hours
depending on how hot crockpot cooks.
Test with a wooden toothpick. Cool in
pan on a baking rack before removing
from pan. Makes 1 loaf.

NOTE: *If you don’t have a rack, ball up
a few pieces of foil & place pan on top.

You can double this recipe & make muffins,
or half muffins/half 1 loaf bread.

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

Gas prices in the area have crept up a little
from $2.29/9 to $2.36/9 – as my husband
keeps reminding me: “At least they’re not
at $4.00 a gallon!”

Last night was my knit/crochet group and
we had 16 ladies all kind of crammed in;
some of them brought the baby items
they had knit/crocheted for the Detroit
Veterans Hospital’s Baby Shower – the
lady from the hospital is coming next
meeting (August 30th) to pick it all up.
Today found me sorting through the items
and writing out little tags for each that read:

“Made especially for you by: (first name, last
initial)
Waterford-Area Knitters & Crocheters”

Then I had to attach each tag to the item (the
hospital likes the ladies to know that there
was someone who personally made their gifts.
With just what I have here at the house now,
we have 18 afghans, 10 hats, 10 baby headbands.
I know that the next meeting will be pretty hectic,
with people coming in with bags. I feel bad that
on the collection day I’m not able to individually
photograph EACH item, but I am going to take
the ones that are here and photo them on my
picnic table some time soon so that the ladies
who can’t attend on ‘pick up’ day will at least
see ‘some’ of the donations. My ladies are
awesome when it comes to charity events.
One of my ladies crocheted 6 blankets and 8
hats! That’s a LOT (some ladies only do one hat
or one blanket – not that I’m complaining – I’ll
take whatever they want to make!)

A little later on I have a quick trip to the library
to pick up more books by my (now) favorite
author Lincoln Child, then a trip to the town-
ship offices to pay our Summer taxes (oh, joy).
Tonight’s special needs group is all set up: we’re
singing AND our one male helper/leader is going
to lead them in a new song he taught them a
few weeks ago, it’s called “the Fruits of the Spirit”
and I found a coloring page (free/on line) that
has that very thing on it! YAY! The night should
go pretty quickly and some of our kids are away
at camp, so it will be a smaller group – should be
fun.

Not much else new right now – lunch with my
friend yesterday was good – lots of chatting. The
food was ‘so-so’, I had a taco salad and I’ve never
before seen anyone put sliced radishes on one
(picked them off) – they put the chicken in big
chunks in the bottom of the tortilla ‘bowl’ then
shredded lettuce, chopped tomato, a little
shredded cheese & a huge dollop of sour cream;
kind of bland/blah – no beans, onion, etc. Will
not be going there again (only good thing? it
only cost $5.99).

Have a GREAT day!

Hugs;

Pammie

Craft Stuff

Totally forgot to post the finished baby blankets! First up is the knit ‘dish cloth pattern’ blanket (center 2 squares are crocheted)

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Next is another simple pattern (I’ve done it before using different colors for the accent ‘ruffles’

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Two of the baby headbands – more to come (headbands are knit/flowers crocheted)

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Hugs;

Pammie