Changes

Yesterday I was thinking about how things/events change in our lives. Sometimes it’s things we kind of expect to go on forever. I don’t remember if I’ve mentioned this before but recently the lady who used to receive the baby blankets for Crisis Pregnancy Center’s Mobile Unit is selling her house and moving out of state. That presented a problem for me – where would I donate all the baby blankets I knit (besides to Detroit Veteran’s Hospital’s Baby Shower which is only once a year)? I prayed on it and finally located Crossroads Pregnancy Center in Auburn Hills, MI. (I had called a few other organizations who didn’t seem the least bit interested – but when I got the rejection response I decided to ask if they had any suggestions for other places and the lady mentioned Crossroads). I have been SUPER HAPPY for days now – the lady I spoke to was VERY happy; she said; ‘We would LOVE it – our ladies LOVE those things!” That’s all I needed to hear! Their location is fairly close to the church my special needs group meets at, so I kind of know where I’m going. That response got me going looking for a new pattern to knit – new ‘place’, new project! I found a pattern I had only ‘test knit’ once; it’s called “Two-color Star Stitch” and I’ve been happily knitting on it since yesterday. I chose to make it in white, pale pink, mint green, pale yellow and medium blue (stripes of each color). The pattern is VERY easy so I’m really happy it’s coming together so nicely. (I also chose those colors because I can use up some of the baby yarn from other projects). I should also mention I texted the Crisis Preg. Lady (the one who’s moving) and her response was great: “Oh, I’m SO GLAD! I can’t say enough about how great they are!” That made me feel like it’s an answer to prayer – the blankets are going to an organization that supports LIFE.

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

Blueberry Biscuits

2 C. flour
2 tsp. baking powder
2 tsp. sugar
4 T. butter or marg. (1/2 stick)
3/4 C. buttermilk
1 egg
1 C. fresh blueberries (or can use frozen)

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder & sugar using a whisk.
Cut in butter pieces. In a separate
bowl beat egg & milk – add dry
ingredients & mix with a spoon; fold
in blueberries & turn out onto a floured
surface. Pat dough to about 1/2 inch thick
using your hands. Cut out biscuits using
a biscuit cutter (or a buttered drinking
glass) – place on prepared sheet with
biscuits touching. Bake 15-20 minutes
until biscuits are brown on top.
Makes about 12 biscuits

Can be glazed:
1 C. powdered sugar
4-5 T. milk

In a small bowl whisk milk & sugar
until consistency to drizzle over biscuits.

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

Stuffed Pepper Soup

2 lb. ground beef
6 C. water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. black pepper
2 C. cooked long-grain rice
chopped fresh parsley, optional garnish

In a Dutch oven over medium heat, cook
& stir beef until no longer pink; drain. Stir
in next 8 ingredients & bring to boil. Reduce
heat; simmer, uncovered, until peppers are
tender, about 30 minutes. Add cooked rice;
simmer, uncovered, 10 minutes. Add chopped
parsley, if desired. Serves 8 (makes 2 qts)

(recipe: tasteofhome.com)
——————————–

Mexican Stuffed Shells

1 C. mild taco sauce
1 C. mild salsa
2 tsp. vegetable oil
1 1/2 lb. lean ground beef
3/4 C. onion, finely diced
1 packet dry taco seasoning mix
1 (12 oz) box jumbo shell pasta,
cooked accordg. to pkg. directions
2 C. shredded cheese (poster used
a blend of Cheddar & Monterey Jack)
2 T. chopped cilantro

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place taco sauce & salsa
in a bowl & stir to combine-spread in an
even layer in bottom of prepared pan.
Heat vegetable oil in large pan over medium
heat; add onion & cook 3-4 minutes until
translucent. Add gr. beef & taco seasoning –
cook, breaking up meat into small pieces.
Cook 5-6 minutes until beef is cooked
through. Fill pasta shells with beef mixture &
place in prepared pan on top of sauce. Sprinkle
cheese on top. Bake , uncovered, 20 minutes
until cheese is melted & sauce is bubbly.
Sprinkle top with chopped cilantro & serve.
Serves 6

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

Baked Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray. In
a small bowl combine bread crumbs,
Parm. cheese, salt/pepper, paprika,
garlic powder & Ital. seasoning.
Cut off ends of zucchini; cut zucchini
in half then cut into 1/2 inch wide
strips (or wedges). Coat zucchini with flour
(if desired). Dip strips in beaten egg &
shake off excess. Dredge zucchini in bread
crumb mixture & place on prepared sheet-
repeat with rest of ‘fries’. Spray top of
‘fries’ with nonstick cooking spray &
bake 22-25 minutes until golden brown
& crisp. Turn over halfway through baking
time. Serves 4

(recipe: momontimeout.com)
———————-
Mexican Sausage Balls
(appetizer)

1 lb. pork sausage
2 C. Bisquick baking mix
2 C. shredded Mexican cheese
4 oz. cream cheese, softened
1 (4 oz) jar green chilies, drained
1 tsp. cumin
1/2 tsp. smoked paprika

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl mix all ingredients
together & shape into walnut-sized
balls. Place on baking sheet & cook
25-30 minutes. Makes 6 servings

Salsa Verde Dipping Sauce:

1 C. sour cream
4 T. salsa verde

Mix sauce ingredients together &
serve in a bowl with sausage balls

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

Pimento/Cream Cheese Appetizer Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Sharp Cheddar cheese
1 (4 oz) jar pimientos, well-drained
3 green onions, chopped
2 T. finely chopped seeded jalapeno
peppers
=
crackers, for dipping
=
In large bowl mix all ingredients until
well blended. Serve with crackers for
dipping. Makes 16 servings

NOTE: Can be made ahead & refrigerated
up to 24 hours before serving

(recipe: myfoodandfamily.com)
————————

No-Bake Apple Yum-Yum

1 1/2 C. cinnamon graham cracker crumbs
6 T. salted butter, melted
1 (8 oz) block cream cheese, softened
1/2 C. plus 3 T. granulated sugar, divided
2 C. heavy whipping cream (1 pint) NOTE:
you can use Cool Whip defrosted instead)
1/2 tsp. vanilla
1 (21 oz) can apple pie filling (open can &
use a knife to slice apples in the can)

In medium bowl combine melted butter &
graham crumbs. (NOTE: set aside 2 T. crumbs for
topping). Spread rest of crumbs in a 9 X 9″ baking
pan – push down crumbs to make a flat layer. Combine
cream cheese with 1/2 C. sugar using an elec. mixer.
In another bowl combine heavy whipping cream, 3 T.
sugar & vanilla – using an elec. mixer, whip until stiff
peaks form. (skip this step if using Cool Whip). Combine
cream cheese mixture with whpd. cream, by hand,
until well combined. Spread half of mixture evenly
over crust. Evenly spread cut apple filling over whpd.
cream layer. Top with remaining cream cheese/whipd
cream mixture & spread evenly. Top with reserved
graham crumbs. Refrigerate a few hours or overnight
before slicing & serving. Serves 8

NOTE: to up the cinnamon level add about 1 tsp. cinnamon
to graham cracker crumbs (OR) if you can’t find cinnamon
graham crackers

(recipe: thecountrycook.net)

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

Hope you have a GREAT DAY!

Hugs;

Pammie

PS: I realize my above comments about LIFE could be

considered controversial but I am a mother of three

ADOPTED sons – I was never able to conceive, so

adoption v/s abortion is a very important subject to me.

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Totally Amazing!

Above is the total of knit/crochet/sewn/quilted items donated to Detroit Veterans Hospital’s Baby Shower: 316 items! I was in awe of all the beautifully crafted items from blankets, hats, booties, headbands, mittens, outfits, etc.: the ladies truly outdid our past donations. All of these items came from my knit group as well as our local library knit/crochet group and even some from ladies who knit in another knit group PLUS a donation of 7 quilts from one of our ladie’s churches! I would post all the photos but they are too numerous to do so (23!). It was a boisterous, loud, fun-filled evening. We were even able to donate another 51 pairs of baby booties to the other charity that create burial outfits for babies. I am so proud of my friends!

===========

Peanut Butter Lunch Lady Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted butter, softened
1/2 C.  milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or line with
parchment paper.) In large bowl mix
all dry ingredients (flour, sugar, baking
soda, salt). In another bowl whisk 1/2 C.
milk, vanilla, eggs. In a saucepan melt
1 C. (2 sticks) butter & 1 C. peanut butter &
bring to boil. Remove from heat & slowly
add dry ingredients followed by milk/egg
mixture – mix until well combined. Pour onto
cookie sheet, spread evenly to edges. Bake
20 minutes until a toothpick inserted into
center comes out clean. Cool completely
before frosting.
=
Frosting:
1 stick butter
1/2 C. peanut butter
2 T. milk
4 C. powdered sugar

In a saucepan bring butter & peanut butter
to a boil. Add milk & slowly mix in powdered
sugar until well combined. Pour frosting over
cake, spreading evenly to edges. Allow to cool
& set before serving.

(recipe: 1krecipes.com)
——————————-

Zucchini Quiche w/Bacon &
Hash Brown Crust

Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:

1/2 C. bacon, cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (Sharp Cheddar,
Gruyere, Monterey Jack, Dubliner,
Pepper Jack – or a combination of 2
or more)
=
Preheat oven 400 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. Grate zucchini onto a
clean kitchen towel & squeeze dry,
removing as much excess liquid as possible.

In medium bowl combine hash browns,
olive oil, butter, salt/pepper – toss to
combine. Press mixture firmly into bottom & up
sides of prepared pie plate, forming a crust.
(Make sure it goes all the way up the sides
b/c it will shrink some while baking)
Bake 20-25 minutes until edges are golden
brown.
REDUCE oven temperature to 350 degrees F.
=
Filling:
Cook bacon in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble. Remove
all but 1 T. of bacon grease from skillet. Add
diced shallots & saute over medium heat 3-4
minutes until translucent & soft. Add shredded
zucchini – turn heat to High. Season with salt/
pepper & cook 3-5 more minutes, stirring
occasionally. Combine flour, baking powder &
salt in small bowl. In separate bowl, beat eggs
until fluffy (2-3 minutes). Whisk in Greek
yogurt until combined & smooth. Add in
grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into hash brown crust & bake 35-40
minutes until center is set, top is puffed &
golden brown and a toothpick inserted into
center comes out clean. Let stand several
minutes before removing from pan & serving.
Can also be eaten at room temperature or
chilled. Serves 8

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

Zucchini Pancakes

2 medium zucchini, about 3/4 lb.
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
unsalted butter
vegetable oil

Preheat oven 300 degrees F.
Grate zucchini into a bowl using
large grating side of a box grater.
Immediately stir in onion & eggs.
Stir in 6 T. flour, baking powder,
salt & pepper. (if batter gets too
thin from zucchini liquid, add remaining
2 T. flour). Heat a large (10-12 inch)
sauce pan over medium heat &
melt 1/2 T. butter & 1/2 T. veg. oil
in pan. When butter is hot but not
smoking, lower heat to medium-low
& drop heaping soup spoons of
batter into pan. Cook pancakes
about 2 minutes on each side until
browned. Place cooked pancakes
on a sheet pan & keep warm in oven.
Wipe out pan with a dry paper towel;
add more butter & oil to pan &
continue to fry pancakes until all
batter is used. Pancakes can stay
warm in oven up to 30 minutes.
Serve hot. Makes 10 (3 inch) pancakes

(recipe: foodnetwork.com)
—————————-

Crockpot Crustless Pizza
NOTE: poster used a 5-6 qt.
crockpot

2 lb. ground beef
garlic salt, to taste
pepper, to taste
dried minced onion, to taste
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese
PLUS
your favorite pizza toppings

Spray insides of crockpot with
nonstick cooking spray.
Brown beef & season in a skillet
over medium-high heat; drain. Place
beef & cheese in a bowl & mix to
combine. Evenly spread beef mixture
in crockpot & pour pizza sauce on top –
spread out evenly. Top with pizza cheese &
toppings. Cover & cook on Low around
4 hours. Serves 8-10

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

Roasted Acorn Squash Soup

3 acorn squash
2 T. olive oil, divided
salt, to taste
black pepper, to taste
6 cloves garlic, peeled/left whole
3 slices thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

Optional garnishes:
shredded Parmesan cheese
roasted pumpkin seeds
fresh parsley, chopped
=
Preheat oven 400 degrees
Spray a baking sheet with nonstick
cooking spray. Slice each squash length-
wise end-to-end; scrape seeds out-
discard seeds. Drizzle 1 T. oil over sqaush &
season to taste with salt/pepper. Place each
half cut-side down on sheet. Wrap garlic in
foil & place on sheet. Roast 1 hour until
softened & beginning to collapse. Remove &
set aside to cool.
When cool enough to handle, scrape flesh
from rinds & add flesh to large bowl along
with garlic cloves. Place a Dutch oven or soup
pot over medium-high heat – add diced bacon &
saute until crispy, about 5 minutes. Remove
bacon from pan & place on paper towel to drain.
Remove bacon fat from pan, leaving about 1 T.
in pot – return to heat. Add onion & cook 3 minutes
until translucent. Add broth, a little at a time,
scraping up any brown bits on bottom of pot. Add
squash, garlic, ginger, sage, cayenne & allspice –
bring to boil; simmer 5 minutes. Puree soup in a
blender in small batches (or use immersion blender).
NOTE: If using blender, do not fill blender more than
half full – hot soup can blow the lid off if you put
too much in. Return soup to pot; stir in cream,
Worsch. sauce & vinegar – bring to a simmer. Add
salt/pepper & taste. Serve with your choice of
garnishes. Serves 12

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

Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
halves
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
=
3 C. hot, cooked white rice/pasta or
mashed potatoes
=
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4

(recipe: campbells.com)
———————————

Cookie Dough Dip

1/2 C. butter, softened
8 oz. cream cheese, softened
2 tsp. milk or cream
1/2 C. brown sugar
1/4 C. powdered sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
plus more for garnish

Dippers:
vanilla wafers
graham crackers
shortbread cookies
pretzel sticks
strawberries

In a mixing bowl using elec.
beaters, place butter & cream
cheese – beat until smooth & creamy.
Add milk & beat until smooth. Add
brown sugar, powdered sugar &
vanilla – beat until smooth. Using
a spatula, fold in choc. chips &
spoon into a serving bowl. Top
with additionaly choc. chips &
serve. Serves 12

(recipe: dinneratthezoo.com)
====================

This is the middle of a VERY busy week; I’m tired/exhausted
but also extremely happy/honored at all that came about
with my knit groups.

Our weather is staying ‘Summer-like’ with temps in the
high 70’s, which is VERY nice.

Hope you have a GREAT ‘rest of the week’!

Hugs;

Pammie

It’s Monday – again

Last week was busy and this week will be even busier BUT there’s always time to take a few minutes to JUST BE HAPPY! Our weather, currently, is mostly cloudy with light rain, temps in the 70’s & some low 80’s towards Friday (that’s nice!). Today, looking at my week, is about the ONLY day I don’t have something scheduled so I thought I’d write you first. Today seems to be a day of unplanned things; example – I went to water my 4 indoor plants and the little ‘water catcher plate’ under one of my plants overflowed all over the table. Got to cleaning it up and thought: “You know, I’ve had you for over a year – you look like you could use a little new soil” so that started the (1) go down the basement & locate the potting soil (2) give said plant some new soil and then proceed to decide the other’s needed soil & a good ‘weeding out dead leaves, etc.’ – so that was the beginning of my day. Tried out 2 new knitting patterns – one was OK, the other was a lot of work (8 rows) for not much to show (threw that one away). Currently I’m working on a shades of blue/white/green baby blanket. I like having at least two projects going so started another men’s ‘Needy/homeless’ scarf with donated dark gray and a thin black yarn. (I don’t remember if I mentioned in the previous posts, but the Crisis Pregnancy Mobile Unit I used to donate baby blankets to is pretty far away from my home. The lady who used to meet me ‘half-way’ between her house & mine is selling her house & moving out of state which now cancels that charity donation.) I started praying, yesterday, for a new ‘baby blanket’ charity in my area. Yes, I knit for Detroit Vet’s Baby Shower but that’s only once a year (in Sept.) so I’d like another charity that I can donate to year-round. We’ll see how that goes; am still knitting baby booties for the charity which creates burial outfits for babies.

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

Butter Pecan Peach Cake

1 (29 oz) can sliced peaches (undrained)
1 (18 1/4 oz) box Butter Pecan or
Yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans
1 c. sweetened flaked coconut

Preheat oven 350 degrees F.
Pour peaches into bottom of ungreased
9 X 13″ baking dish. Cover peaches with
dry cake mix sprinkled on. Drizzle melted
butter over all. Sprinkle top with pecans &
coconut. Bake, uncovered, 30-35  minutes.
Serves 18-24

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

Crockpot Apple Pie for Breakfast

3 medium apples, diced
3 C. water
1 C. apple juice
1 C. steel-cut oats
1 tsp. cinnamon
1 T. honey (or more, if you want it sweeter)
pinch ground nutmeg

Place all ingredients in 4-6 qt crockpot;
stir. Cover & cook on Low 4-6 hours (or 2-3
hours on High), stirring every hour or so.
After cooking, taste & add additional honey
(or sweetener) to your taste preference.
Serves 4

NOTE: If you don’t want to stir the oatmeal
during cooking you can add 1 additional
Cup of water (total: 4 C. water). The oatmeal
will be a little bit mushy but will still taste
amazing.

(recipe: crockpotladies.com)
————————————-
Baked Garlic Potato Slices

2-4 whole potatoes
salt
olive oil
finely chopped garlic
herbs & spices ( your choice)

Preheat oven 400 degrees F.
Slice potatoes into desired thickness (thinner
is crispier) Rinse potatoes with water to
remove starch & dry with paper towels. In
a large bowl mix olive oil, salt, chopped
garlic & your choice of herbs – add potatoes
& mix until each slice is evenly coated. Place
slices in a baking pan. Bake, turning potatoes
every 15 minutes, until golden brown. Serve hot.

(recipe: memorieswithdishes.com)
——————————

Quick Bacon/Jalapeno Cheese Ball
(makes a ball about 3 1/2 Cups)

1 T. sour cream
1 oz. dry ranch salad dressing mix (1 packet)
8 oz. cream cheese, softened
8 oz. Cheddar cheese, shredded
3/4 C. cooked bacon/crumbled
3 jalapeno peppers, seeded/chopped
1/4 C. finely chopped pecans

Butter crackers, for dipping

In large bowl mix sour cream & dry
ranch dressing mix until combined.
Add cream cheese, Cheddar cheese, 1/2
C. bacon & 2 jalapenos – mix until
thoroughly combined. Chill 5 minutes
then shape into a ball. Place pecans,
1/4 C. bacon & 1 chopped jalapeno into
a shallow bowl (or pie tin) – roll the chilled
cheese ball in mixture until fully coated;
place ball on a plate & serve immediately
with butter crackers. Serves 12

(recipe: realhousemoms.com)
———————————-
Cheezy Zucchini Quiche

pastry for single-crust quiche
(9 inches) SEE BELOW
=====
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
Arrange oven rack to lower part
of oven.
On lightly floured surface, roll dough
to 1/8th inch thick circle; transfer to
a 9″ pie plate. Trim pastry to 1/2 inch
beyond rim of plate & flute edge.
Refrigerate while preparing filling.

In large skillet heat butter over medium
heat. Add zucchini & onion; cook & stir
until tender – drain & cool slightly.
In large bowl whisk eggs & seasonings
until blended; stir in cheese & zucchini
mixture. Spread mustard over bottom
of pastry shell & pour in filling – spread
to make even. Bake 35-40  minutes until
center comes out clean when a toothpick
is inserted in middle & crust is golden
brown. If needed, cover edges of crust
loosely with foil during last 15 minutes
of baking time to prevent over browning.
Let stand 10 minutes before cutting.
Serves 8

CRUST:
one person who commented said
they make this using a tube of crescent
rolls for the crust & don’t pre-bake it.

Recipe can be prepared without using a crust
spread mustard on bottom of pie plate &
proceed as written.

(recipe: tasteofhome.com)
———————-

BLT Macaroni Salad

1/2 C. mayonnaise
3 T. chili sauce
2 T. lemon juice
1 tsp. sugar
3 C. elbow macaroni, cooked
1/2 C. tomato, seeded & chopped
2 T. green onions, chopped
3 C. lettuce, shredded
4 slices cooked bacon, crumbled

In a large bowl, combine the first four
ingredients; mix well. Add macaroni,
tomato and onions; toss to coat.Cover
and refrigerate. Just before serving,
add lettuce and bacon; toss to coat

(recipe: Facebook)
————————————

Stuffed Pork Chops

4 boneless pork chops (approx.
1 1/4 lb)
1/2 C. oil-packed sun dried tomato
halves, drained
1/2 C. fresh spinach
1/2 C. shredded mozzarella cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/4 tsp. black pepper
1 T. olive oil
1 T. parsley, chopped

Preheat oven 400 degrees F.
Slice a deep pocket in each pork chop
but do not cut all the way through. Divide
tomatoes evenly between pockets then
layer a handful of spinach & 2 T. cheese
into each. Using toothpicks to seal each
chop shut so the filling will not spill out
during cooking. Sprinkle Ital. season, salt/
pepper over both sides of each chop.
In a large pan over medium-high heat, heat
oil. Cook chops 3-4 minutes on each side
until golden brown. Insert a meat thermometer
into thickest part of chop & place pan in
oven. Bake 8-10 minutes until thermometer
registers 145 degrees F. Remove pan from
oven & let stand 3 minutes. Sprinkle with
parsley (if desired) then serve. Serves 4

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

Caramel Apple Cheesecake Bars

Crust:
3/4 C. graham cracker crumbs
1/4 C. butter, melted
2 T. brown sugar

Filling:
1 (8 oz) pkg. cream cheese, softened
1/3 C. sugar
1 egg
1/2 tsp. vanilla

Apple Layer:
1 Granny Smith apple,
peeled/cored & diced small
1 T. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves

Streusel Topping:
1/4 C. brown sugar
1/4 C. flour
1/4 C. oats
1/4 tsp. cinnamon
2 T. butter, melted

Caramel Drizzle:
12 individually wrapped caramels,
unwrapped
1 T. heavy cream (OR)
salted caramel sundae topping
=
Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with nonstick
cooking spray. In small bowl combine
all crust ingredients & mix well with a
fork – press crust mixture into prepared
dish, pressing down gently with your
fingers.

Using an elec. mixer, in a bowl beat
cream cheese until smooth, about
2 minutes. Add sugar, egg & vanilla –
beat until smooth the thoroughly
combined – pour mixture into crust,
spreading evenly.

In medium bowl combine Apple Layer
ingredients, mix well. Spread mixture
evenly over cheesecake layer in dish.

In another medium bowl combine Streusel
topping – mix well until a coarse meal is
formed – sprinkle evenly over apple layer.
Bake 30-40 minutes until streusel is golden.
=
Transfer dish to a wire rack to cool to room
temperature then refrigerate 1 hour or
more to set.

Caramel Drizzle:
In a microwaveable bowl melt caramels in
increments of 30-seconds until smooth,
stirring in between. Allow to cool slightly
& stir in heavy cream. Drizzle mixture on
top of cheesecake before serving.

(recipe: 77kitchen.com)

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

Hoping your week goes VERY well!

Hugs;

Pammie

The Ups and Downs in a Day

Today is another ‘wrapping things up’ day – I knit for Crisis Pregnancy Center’s mobile unit and had 6 blankets ready for pick-up/delivery – the lovely lady who meets me to pick them up has been under a lot of pressure/stress lately with selling their house, moving and, recently, the death of her mother. I have been blessed by her, many times – this time she agreed to allow me to donate ‘their’ blankets to the Detroit Vet’s Baby shower coming up next Tuesday. I knew she was really stressed and didn’t want to add to it – this way the blankets go to a good cause.

Along with that I’ve started knitting for homeless or needy people – mostly scarves. I have 4 done, 1 man’s ‘loomed’ hat and another one almost done. Working on these, I tend to forget that it’s not one of my favorite ‘knits’ – I’ve decided that, sometimes, you just have to go with what’s comfortable for YOU! I will finish these and donate them – maybe, later on in the Fall/Winter I’ll take it up again – maybe . . .

Two of the scarves for donation

The completed baby blankets for Detroit Vets

Getting things together for next week’s Vet’s baby shower – trying to remember all the ‘little things’ like extra ink pens, extra small crochet hooks (to help place the name tags on the items), enough name tags for all the donated items, etc.

Another ‘fun thing’ – this Wednesday morning our Library Knit Group will be having a pot luck! One of our ladies suggested it to the head librarian and she set it up! This is a ‘first’ for us; I’m bringing BBQ’d pork & buns for sandwiches. I know we will be eating well because of all the items listed on the sign up sheet. (In case you wondered, I ‘cheated’ & went to Gordon Food Services for their frozen pulled pork – I’ll cook it before time, mix with Sweet Baby Ray’s Sweet Vidalia onion BBQ sauce & place it in my crockpot to keep warm – that should work!)

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Peanut Butter Chocolate Eclair Cake

Cake:
1 box chocolate graham crackers
2 (3 1/4 oz, ea) pkgs. instant vanilla
pudding mix
1 C. creamy peanut butter
3 1/2 C. milk
1 (8 oz) tub Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 T. butter, melted
2 T. white corn syrup
1/2 C. powdered sugar
2-3 T. milk
==
(optional garnish:
mini peanut butter cups)
=
Cake:

Spray bottom of a 9 X 13″ baking dish
with nonstick cooking spray. Place one
layer of graham crackers on bottom,
breaking to completely cover bottom.
In a medium bowl mix pudding mix,
peanut butter & milk using an elec.
mixer – mix 2 minutes then fold in
Cool Whip. Spread half mixture on
top of first layer of crackers. Place a
second layer of crackers on top &
spoon remaining pudding mix on top.
Finish with third layer of crackers.

Prepare frosting ingredients & spread
on top of last layer of crackers, spreading
all the way to the edges. Refrigerate
overnight (so crackers become soft &
moist).
Optional garnish: mini peanut butter cups
Slice & serve

(recipe: 1krecipes.com)
——————————-
Zucchini Corn Risotto

4 T. butter
3 T. olive oil
1 lb. zucchini, sliced into quarter-inch
slices (cut large slices in half)
3 ears fresh corn, (2-3 C) removed
from cobs
1 C. diced sweet onion (like Vidalia)
1 T. fresh minced garlic
1 C. arborio rice
1/3 C. white wine (poster used Chardonnay)
2 1/2 to 2 3/4 C. chicken stock, hot
1/2 C. heavy cream (heated past room temp.
but not scorching hot)
3/4 C. fresh grated Parmesan cheese
1/4 C. fresh basil, chopped
1/2 tsp. ground black pepper
1/2 tsp. kosher salt (if needed)

In 4-5 qt. heavy-bottomed pan, over medium
to medium-high heat, melt 1 T. butter in 1 T.
olive oil. Once hot, add half the zucchini & cook
without touching – for 2 minutes. Flip pieces over
& cook 2 more minutes then remove to a bowl.
Add another T. each of butter & oil – once hot,
cook second half of zucchini & remove to bowl.
Add another T. butter; once melted, add corn &
saute 2 minutes – place in bowl. Add remaining
butter & oil (once butter melts), add onions &
cook 2 minutes. Add garlic & cook 1 more minute.
Add rice & cook, stirring, 2 minutes. Add wine;
once evaporated, add 1 C. stock & half the cream.
Stir constantly; once the liquid has been absorbed,
ad 1/2 C. stock & remaining cream – stir until that
liquid has been absorbed. Add another 1/2 C. stock
& stir/cook until absorbed. Add another 1/2 C.
stock; once that has been evaporated, remove from
heat & test the rice. If it is cooked – do not add final
quarter C. stock – IF if still has some ‘chew’, stir in
last of the stock.Cover & leave off heat 5 minutes.
After 5 minutes, stir in Parm. cheese, basil & pepper.
Taste & decide if salt is needed. Stir in zucchini &
corn – serve. Serves 8

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

Cherry Tomato Salad

4 C. cherry or grape tomatoes,
halved
2 C. fresh mozzarella balls, halved
1/4 C. red onion, minced
1/4 C. chopped fresh herbs, such as:
parsley, basil, chives, green onions,
oregano
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. garlic powder
salt/pepper, to taste

Place tomatoes, mozz. balls, red onion
& herbs in a large bowl. In small bowl
whisk olive oil, red wine vinegar, sugar,
oregano, garlic powder & salt/pepper.
Pour dressing over tomato mixture &
gently toss to coat evenly. Serves 6

(recipe: dinenratthezoo.com)
———————–
Creamy Zucchini/Spinach Pasta Bake

3 C. cavatappi pasta, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar (Classico) Marinara with
plum tomatoes & olive oil pasta sauce
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella
cheese, divided

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta as directed on pkg,
omitting salt. In large skillet cook
& stir onions over medium heat
3-4 minutes until crisp-tender. Add
zucchini & mushrooms, cook 3-4
minutes until zucchini is crisp-
tender, stirring frequently. Add
half the spinach; cook 2-3 minutes
until just wilted – repeat with
remaining spinach; remove from
heat.
Drain pasta; add to veg. mixture in
skillet along with pasta sauce, ricotta,
Ital. seasoning & 1 C. mozzarella – mix
lightly. Spoon mixture into prepared
pan & top with remaining mozzarella.
Bake 20-25 minutes until casserole is
heated through & mozzarella is melted.
Serves 12

(recipe: myfoodandfamily.com)
————————

Southern Bacon-fried Cabbage

6 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored/chopped
2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Cook bacon in large skillet over meidum-
high heat until crisp. Remove bacon to
paper towel-lined plate. Reserve 2 T.
bacon grease & discard rest. In same skillet
with reserved 2 T. grease, cook onion until
soft (about 4 minutes) on medium-high heat.
Add garlic & cook 1 more minute. Stir in
cabbage & continue to cook & stir 4-5 minutes.
Add salt/pepper, onion & garlic powders –
mix well. Reduce heat to Low, cover & allow
to simmer, stirring occasionally, about 30
minutes. Just before serving mix bacon into
cooked cabbage. Serve immediately.
Serves 6

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

Crockpot Meatball Parmesan (low carb)
(makes 24 meatballs)

2 lb. lean ground beef
1/2 C. marinara sauce
2 T. dried minced onion (or freeze-
dried shallots)
2 tsp. minced garlic (or freeze dried)
1 1/2 tsp. Italian seasoning
3/4 C. shredded Parmesan cheese
2 eggs
salt/pepper, to taste

Additional marinara & shredded
mozzarella, to taste
=
Spray crockpot with nonstick cooking
spray. In large bowl mix marinara sauce
with meat, onion, garlic, Parm. cheese,
eggs & seasonings. Form mixture into
24 meatballs & place in crockpot, stacking
lightly, if necessary. Cover & cook on High
2-3 hours until meatballs are cooked through.
Remove meatballs from crockpot & set
aside any you would like to freeze.

To serve:
Toss meatballs in additional marinara &
place over your favorite cooked pasta –
top with cheese.

To freeze:
Place meatballs in a single layer on a
cookie sheet & freeze a few hours then
transfer to a freezer bag.

(recipe: recipesthatcrock.com)
———————————-
Lazy Day Lasagna

1 lb. dry lasagna noodles
1 lb. lean ground beef (or half
beef/half pork), browned/drained
1 (24 oz) jar marinara OR pasta
sauce
2/3 C. water
1 (15 oz.) tub ricotta or cottage
cheese
12 oz. shredded mozzarella
cheese, divided
1 tsp. Italian seasoning
=
Preheat oven 375 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray
Spread 2/3 rds of sauce on
bottom of pan; top with dry
lasagna noodles (you can break
some to fit). Pour remaining sauce
into pan with browned meat (add
water to jar, cover with lid, shake
& pour into skillet) – stir in. Simmer
5 minutes. Scatter about 1/3 of
ricotta cheese on top of noodles in
pan; sprinkle about 3 oz. shredded
mozz. cheese on top & top with
about 1/3rd of meat sauce. Add
another layer noodles & press down
slightly. Repeat with ricotta/mozz.
cheese & meat sauce  – TWO more
times. Top with remaining mozz.
cheese & sprinkle top with Italian
seasoning. Cover tightly with foil &
bake 45 minutes until noodles are
fork-tender. (The additional water &
steam created by covering with foil
will cook the noodles). Remove foil
& bake another 7-8 minutes until
cheese is bubbly. Remove from oven
& let rest at least 15 minute before
serving. Serves 8

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

NO-Bake Cherry Cookies

2 C. sugar
1/2 C. butter, cubed
6 T. 2% milk
3 T. baking cocoa
1 C. peanut butter
1/2 tsp. vanilla
1/4 tsp. almond extract
3 C. quick-cooking oats
1 (10 oz) jar maraschino cherries,
well drained/finely chopped
=
Spread several sheets of waxed
paper on the counter (for later).
In large saucepan combine sugar, butter,
milk & cocoa – bring to boil, stirring
constantly – cook & stir 3 minutes.
Remove from heat; stir in peanut
butter & extracts until blended. Stir
in oats & cherries. Drop by Tablespoonfuls
onto waxed paper. Refrigerate until set.
Makes about 5 1/2 dozen.
Store in air-tight containers.

(recipe: tasteofhome.com)

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

Our weather has been kind of hard to predict
lately – today it’s really chilly (to me, anyway) –
right now it’s 68 degrees F., cloudy and gray. The
strange thing is: this WEDS. it’s supposed to get
up to 84 degrees F! (then showers likely) – sigh.
Looks like Weds. night-Friday is showers &
thunderstorms – oh, great . . . sigh.

Hope you are having a GREAT start to your
week!

Hugs;

Pammie

It’s Friday again!

Today is Day#2 of babysitting – yesterday was 2 p.m.- a little after 7 p.m.; today it’s 3 p.m. – ? (probably about the same end time). At least I got a lot of knitting done yesterday – finished a (homeless) scarf for a little girl, started (and am half done) with a scarf for a man. After going through the tons of donated yarn (again – for probably the third time, at least) I found more scarf ‘possibilities’ – lots of tans, browns, gold. I don’t have trouble knitting them – I have trouble coming up with simple patterns I can knit (almost in my sleep).

Our weather is beginning to show signs of Fall so that means it’s time for me to ‘kick in to high gear’ and hit the fruit/veggie stall more. Last night we had BLT’s (with enough for leftovers today). Also got more sweet corn – this particular location has EXCELLENT sweet corn! Next on my cooking agenda is Pork Stir Fry – there were several packages of chopped pork meat in the Kroger meat ‘mark-down’ section (love perusing that section – sometimes you hit pay dirt, other times not). Bought some frozen stir fry veggie packages, a garlic marinade, and will be making rice to go with  – should be a good, warming dinner.

==========

Zucchini Tart

1 round store-bought refrigerated
pie dough
1/3 C. mayonnaise
1 T. Dijon mustard
2 medium zucchini, thinly sliced
into rounds
1 tsp. chopped fresh thyme
kosher salt/ground black pepper
olive oil, for drizzling

Preheat oven 375 degrees F.
Place a baking sheet in oven. Lay
pie dough on a piece of parchment
paper. Slightly raise the edges &
crimp. In small bowl stir mayo &
mustard – spread over crust. Place
zucchini & thyme in a medium bowl;
sprinkle with salt & pepper/drizzle
with olive oil & toss gently to combine.
Arrange slices over mayo mixture.
Carefully remove hot pan from oven &
slide parchment paper onto pan. Bake
until crust is golden & zucchini is tender,
20-30 minutes. Serves 4

(recipe: foodnetwork.com)
————————-

Bacon-wrapped Stuffed Chicken
Breast
(1 pan)

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

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using a small
sharp knife, cut a slit lengthwise partway
across each chicken breast to create a
deep pocket. In small bowl mix cream
cheese, Cheddar, mozz, parsley & garlic
powder – season with salt/pepper to taste.
Spoon cheese mixture evenly into pockets
of chicken (You can also place filling in a
ziplock bag & snip the tip of bag – using to
pipe filling into chicken. Use toothpicks
to seal pockets shut. Season top  of each
packet with salt/pepper then wrap 2 slices
bacon around each & place on prepared
pan. Scatter potatoes around chicken –
spray potatoes with nonstick cooking spray &
season with salt/pepper. Bake 20 minutes.
Remove from oven & add zucchini – season
zucchini with salt/pepper, to taste. Return
to oven & bake an additional 20 minutes.
Broil pan for an additional 3-5 minutes until
bacon is browned & crispy. Serve immediately
with chopped parsley, if desired, for garnish.
Serves 4

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

Crockpot Cheeseburger Salad

2 lb. ground beef
2 cloves garlic, minced
1 shallot – chopped (or onion, if desired)
1 tsp. onion powder
salt/pepper, to taste
12 slices deluxe Deli American cheese –
chopped
1 bag salad mix (poster used Butter Lettuce
mix)

Garnish: chopped pickles, ketchup, mustard,
mayonnaise, chopped tomatoes, chopped
onion, shredded cheese, etc.
=
In a skillet brown meat with garlic & shallots
(or onion); drain & place in crockpot. Stir
in cheese. Cover & cook on Low 2-4 hours,
stirring occasionally. Cool meat.Place salad mix in
large bowl – mix in cooked meat & top with any
garnishes you desire. Serves 8

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

Pizza Pasta

2 tsp. olive oil
1 lb. mild Italian sausage,
casings removed
1/2 C. finely diced onion
3/4 C. mini pepperoni, divided
1 tsp. minced garlic
1 (24 oz) jar marinara sauce
2 1/2 C. water
salt/pepper, to taste
1 (12 oz) box pasta (such as
rotini or penne)
1 1/2 C. shredded mozzarella cheese
1 T. chopped parsley

In large, deep pan over medium heat
heat oil. Add sausage & cook 4-5 minutes,
breaking up into small pieces, until browned.
Add onion & cook 3-4 minutes until translucent.
Add 1/2 C. pepperoni & garlic, cook 1 minute.
Add sauce, water, salt/pepper, & pasta – bring
to a simmer. Cover pot & cook over Low heat
12-14 minutes until pasta is tender.

While pasta is simmering,
Preheat oven 400 degrees F.
After pasta is finished cooking, sprinkle cheese
on top & arrange remaining 1/4 C. pepperoni
on cheese. Bake 4-5 minutes until cheese melts.
Sprinkle top with parsley & serve.
Serves 6

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

Tomato-Vegetable Casserole

1 medium potato, peeled/cut
into 1/2″ pieces
1 medium yam, peeled/cut into
1/2″ pieces
1 red bell pepper, seeded/cut into
1/2″ pieces
2 carrots, peeled/cut into 1/2″
pieces
5 T. olive oil
1 red onion, thinly sliced into rings
2 small (or 1 large) zucchini cut
cross-wise into 1/4″ thick pieces
salt/pepper
2 large ripe tomatoes, cut cross-
wise into 1/4″ thick slices
1/2 C. grated Parmesan cheese
2 T. dried Italian-style bread crumbs
fresh basil sprigs – optional garnish

Preheat oven 400 degrees F.
In a 9 X 13″ baking dish toss potato,
yam, bell pepper, carrots & 2 T. olive
oil – to coat. Sprinkle with salt/pepper &
toss until coated. Spread vegetables evenly
over bottom of pan. Arrange onion slices
evenly over veggies; arrange zucchini over
onion. Drizzle top with 2 T. olive oil; sprinkle
with salt/pepper. Arrange tomato slices over
zucchini. In small bowl blend Parm. & bread
crumbs & sprinkle over top of dish. Drizzle
top with 1 T. olive oil. Bake, uncovered, until
vegetables are tender & topping is golden
brown, about 40 minutes. Garnish top with
basil sprigs, if desired. Serves 6

(recipe: foodnetwork.com)
—————————

Raspberry/Lemonade “Cream Puffs”

1 (17.3 oz) pkg. frozen puff pastry (2 sheets),
thawed
1/4 C. boiling water
zest from 1 lemon
1 (3 oz) pkg. lemon-flavored Jell-O
1 (5 oz) can evaporated milk
1 (8 oz) tub Cool Whip, thawed
2 C. raspberries
2 oz. cream cheese, softened*
1/4 C. powdered sugar
1 tsp. cold water

Preheat oven 400 degrees F.
Unfold 1 pastry sheet onto lightly
floured surface – cut crosswise into
thirds, following fold lines in pastry.
Cut each piece crosswise into 6 rectangles.
Place each 2 inches apart on baking sheet,
repeat with remaining pastry sheet.
Bake 10 minutes then remove to wire
racks to cool completely.

In medium bowl add boiling water, lemon
zest & Jell-O – stir 2 minutes until completely
dissolved. Stir in milk. Refrigerate 15 minutes
until thickened but not set.
Beat Jell-O mixture using an elec. mixer for
2 minutes until about doubled in volume.
Gently stir in Cool Whip & refrigerate 20
minutes.
Stir raspberries into Jell-O mixture.
Split pastries & fill each with Jell-O mixture.
In a bowl mix cream cheese, powdered sugar
& cold water until blended; spoon into a
ziplock bag. Seal bag & cut a small corner off
of bag – use to drizzle cream cheese mixture
over pastries. Makes 36 pastries

*1/4 of a 8 oz. pkg cream cheese

(recipe: myfoodandfamily.com)

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

Hope your week has gone well so far;
remember to take a little time for yourself!

Hugs;

Pammie

Another Busy Week – sigh . . .

At the beginning of this week I was thinking/hoping I’d only have 1 day of babysitting – boy, was I wrong! So far it’s been 2 (and one was almost 9 hours long) – just got the request for tomorrow (Saturday – I’m usually free from sitting on the weekends) and it’s 3 p.m. – 8/9 p.m. Don’t get me wrong, I love my little 2 1/2 yr old grandson but BOY IS HE FULL OF ENERGY! I was with him yesterday from 10:45 a.m. – 6:45 p.m. and finally I just couldn’t stand to hear any more KIDDIE TV so I shut it off (he wasn’t happy, but OH WELL . . . ). He did well playing by himself while I knit (as usual). My brain can only hold so much squeeky little voices with ridiculous program premises! I DID get to finish one baby blanket and knit 2 3/4ths pairs of baby booties (finished the other one today) so all was not wasted time. The shades of brown/black men’s scarf I started knitting I decided I’d hold off on until Fall/Winter – it’s a real strain on my fingers and it’s not really ‘needed’ until then, so I feel good about that decision. Haven’t taken up another blanket pattern just yet – I’ll know when I’m feeling ‘inspired’ . . . hehehe.

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

Peach Bread

4 T. softened butter
1/2 C. granulated sugar
1/2 C. brown sugar
2 eggs
1/3 C. milk (whole)
1/2 tsp. almond extract
2 C. flour
1/2 tsp. salt
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 1/2 C. peaches, peeled/chopped
1/2 C. chopped pecans

Glaze:
1 single ripe peach peeled/pit removed
1 C. powdered sugar
1 T. melted butter
1/4 tsp. almond extract

Preheat oven 350 degrees F.
Butter & flour a standard loaf pan.
In large bowl (or using stand mixer
w/paddle attachment) beat butter
until smooth, then add both sugars
& beat to combine. Add 1 egg at a time
& beat; then add milk & extract – beat
again. In separate medium bowl whisk
flour, baking powder, cinnamon, nutmeg
& allspice. Stir dry ingredients into wet.
Fold in peaches & nuts – scrape into
prepared loaf pan. Bake 55-60 minutes
until a toothpick inserted into center
comes out clean & top bounces back
when touched. (If you take it out too
early the center will sink as it cools).

While bread is baking, puree 1 peach using
an immersion blender (or put in a blender
& puree) – puree just until peach is in small
pieces, about rice sized. In a medium bowl
mix powdered sugar with melted butter &
extract then add in pureed peach. If mixture
is too runny, add more powdered sugar-it
should pour out of bowl when tipped but
not be watery.
Cool bread on a wire rack until room temp
then cover with half the glaze. Dust top
with powdered sugar.

To serve:
Slice loaf into 8, 10 or 12 slices then top
each piece with remaining glaze as you
serve. Makes 1 loaf

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

Roasted Zucchini in Oven

1 large zucchini, cut into chunks
3-4 medium red potatoes, cut into
chunks (poster doesn’t peel hers)
2 large carrots, scraped & cut into
pieces
1 lb. smoked sausage, cut into
pieces
1 onion, quartered (optional)
3 T. olive oil
2 T. butter, melted (optional)
1/2 tsp. garlic powder
2 T. chopped fresh basil (or 2 tsp
dried)
1/2 tsp. black pepper
1 tsp. salt

Preheat oven 425 degrees F.
Cover a large baking sheet with foil &
spray with nonstick cooking spray.
In a large microwave bowl place
potatoes & carrots – microwave on
HIgh 5 minutes. In another large
bowl whisk together olive oil, melted
butter, garlic powder, basil, bl. pepper &
salt. Add microwaved potatoes & carrots,
zucchini, onion & sausage to olive oil
mixture & toss to coat. Spread all veggies
on baking sheet & bake 25-30 minutes.
Serves 6-8.

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

Dill Pickle, Bacon, Ranch Pasta Salad

12 oz. pasta, cooked al dente, drained/
cooled
1 lb. thick-cut hickory smoked bacon,
cooked crisp & cut into bite-sized pieces
1 pint grape tomatoes, halved
1 large orange bell pepper, seeded,
cut into bite-sized pieces
1 C. diced red onion
1 (16 oz) jar dill pickles, diced – reserve
2 T. pickle juice
1 (7 oz) bag (1 1/2 C.) Italian mix large-
shred cheese (poster used Sargento
4-cheese Italian)
1 C. freshly grated Parmesan cheese
1 1/2 C. ranch salad dressing
2 T. pickle juice (that you reserved)

In large bowl combine cooked/cooled pasta,
bacon, tomatoes, bell pepper, onion, diced/
drained pickles, Italian cheese blend & Parmesan
cheese – toss well.
In a 2-Cup measuring cup measure out 1 1/2 C.
Ranch dressing & stir in the 2 T. pickle juice –
stir well then pour over past mixture – toss
to combine. Cover, chill then serve.
Serves 10-12

(recipe: afamilyfeast.com)
—————————–

Tomato/Zucchini/Mozzarella Bake

2 zucchini, sliced into 1/2″ rounds
1 large tomato, cut into 1″ cubes
1 C. shredded mozzarella cheese
2 T. fresh parsley
2 T. olive oil
salt/pepper, to taste

Bread crumb topping:
1/4 C. Italian bread crumbs
1/4 C. Panko (Japanese-style) bread
crumbs
1/4 tsp. garlic powder
1 tsp. olive oil

Preheat oven 400 degrees F.
Spray a casserole dish (11″ X 8″)
or similar size with nonstick
cooking spray & layer zucchini slices,
tomato chunks, parsley, salt/pepper.
Add shredded mozz. cheese.
Prepare topping:

Topping:
In a bowl add all topping ingredients
& stir until well combined. Sprinkle
topping over casserole. Cover with foil
& bake 30 minutes. Remove foil &
bake another 10 minutes so topping
can brown. Serves 4

(recipe: noplatelikehome.com)
——————————

Baked Lemon Pepper Garlic Chicken

4 boneless chicken breasts
1/2 C. butter (1 stick), melted
2 heaping T. minced garlic
3 T. lemon juice
1/2 C. Italian bread crumbs
1/2 C. fresh ground Parmesan cheese
3/4 tsp. thyme (important)
1/2 tsp. lemon pepper

Preheat oven 400 degrees F.
Place butter in a 9 X 13″ baking dish
& place in oven to melt butter. Add garlic,
thyme & lemon juice – mix well. In
a large ziplock bag mix bread
crumbs & Parmesan – place chicken
in bag & shake to coat (save extra
crumbs). Add garlic, thyme & lemon
juice to melted butter & mix well.
Lay each chicken breast in prepared
baking dish with melted butter. Turn
chicken over to coat both sides with
melted butter then place in bag to
bread again. Place chicken in baking
dish & sprinkle tops with any leftover
breading. Sprinkle some lemon pepper
on top. Bake 40 minutes. Spoon some
of liquid from pan over top of cooked
chicken. Serves 4

(recipe: copykat.com)
—————————

Sheet Pan Taco Nachos

Taco Meat:
1 lb. ground beef
1/3 C. chopped onion
1 tsp. minced garlic
salt/pepper, to taste
2 T. taco seasoning (dry)
1 (14.5 oz) can Mexican-stewed
tomatoes (undrained)
1/2 tsp. sugar

Nachos:
1 (11 oz) bag tortilla chips
3-4 C. shredded Cheddar cheese
1 pint grape (or cherry) tomatoes,
halved
2 green onions, chopped
1/4 C. chopped cilantro

Creamy Drizzle:
1/4 C. sour cream
1/4 C. mayonnaise
1 T. taco seasoning
1 T. lime juice (bottled is fine)
=
Preheat oven 350 degrees F.
Heat large, deep skillet over medium-
high heat – add gr. beef, onions, garlic,
salt/pepper & taco seasoning. Cook until
meat is browned & onions are translucent.
(Drain) Add stewed tomatoes & sugar; stir &
reduce heat to simmer – cook 5-10 minutes.
Line 2 sheet pans with foil & spray each with
nonstick cooking spray. Spread half of tortilla
chips into each pan & divide meat & cheese
equally into pans, sprinkling over chips. Bake
3-5 minutes until cheese is melted.
While cheese is melting, combine all Drizzle
ingredients & mix until smooth.
When pans are cooked, sprinkle tops with
sliced tomatoes, gr. onions & cilantro. Drizzle
creamy sauce over top & serve immediately.
Serves 6-8

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

Fresh Blueberry Pie

3 C. blueberries
1 T. butter
3 T. cornstarch
1 tsp. lemon juice
3/4 C. water
1 C. sugar
1 dash salt
1 (9 inch) pie crust

Sweetened whipped cream –
optional garnish

In a saucepan bring 1 C. blueberries
& water to a boil – boil gently 4 minutes.
Add butter & stir in sugar, cornstarch &
salt. Cook slowly, stirring, until thick &
clear. Remove from heat & add lemon
juice. Pour mixture over remaining 2
C. blueberries in medium bowl, stir
gently to combine – pour mixture into
pie crust. Serve chilled or at room
temperature with a dollop of sweetened
whipped cream. Makes 1 pie

(recipe: food.com)

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

Our weather has been nice for August: in the 70-80’s
with some rain, but usually at night. Today I went out
shopping and it was (only) 70 but sunny – made me
think of the fact that pretty soon we will be getting
out our sweaters and light jackets – Fall is on the way
(sigh). I can also tell that by looking at my calendar:
the days are rapidly being filled in with events; fun
events in most cases, but more ‘things to do’.

Hope you are enjoying these last fleeting days of
warm weather. Remember to get a little rest or
do something nice for yourself (like a cup of coffee
you usually wouldn’t get, or a muffin, or buy that
book you’ve been looking at – you get my drift).
(I stopped by Tim Horton’s yesterday before the
marathon sitting job & got myself a “Triple Berry
Explosion” muffin which had been recommended
to me by one of their ladies the last time I was
there ordering (my favorite) blueberry muffin –
she said: “You really should try this one – it’s
FULL of different berry flavors!” – so I did. It was
moist & tasty but I still like blueberry best!

Enjoy your day;

Hugs;

Pammie

PS: Our gas prices (for regular) have been hovering at
$2.69/$2.79 for weeks. Fortunately I had KROGER GAS
POINTS, so got 30 cents off per gallon today (from $2.79/9
down to $2.49.9 -YAY!)

 

 

Happy Sunday!

On & off rain here lately – fortunately, it’s mostly been at night! We had a pretty windy/heavy storm last night and are supposed to be getting more today. The ‘good’ thing about that? I don’t have to remember to water my outdoor hanging flower baskets!

Not much new around here, almost done with the pink baby blanket, 3/4ths done with the chevron blanket and – (getting bored) – started a man’s winter scarf the other day with very heavy (donated) yarn. I don’t usually use thick yarn OR big knitting needles, so this is an ‘experience’ for me. The needles I’m using are size 15 (I usually use a 6 or 8) – the yarn colors remind me of a German Shepherd dog – black/various browns & a medium grey mixture – it will make a nice, heavy scarf (if I don’t go crazy knitting it!)

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

For all of you who just want a ‘little’ dessert:

Choc. Chip Cookie-in-a-Mug
Makes 1

1 T. real butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light brown sugar, firmly packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips

Place butter in microwave-safe mug
& melt – (about 20 seconds) Stir in salt,
white & brown sugars & vanilla. Add egg
yolk; stir well then add flour. Stir again &
add choc. chips. Stir & microwave approx.
40 seconds

NOTE: cookie will continue to cook when
you take it out – let it cool slightly then eat.
You can also add a little ice cream on top.
-No baking soda or baking powder needed
-there is enough butter to keep it from sticking
to sides of mug.
-Can also be made in a small microwave-safe bowl
or ramekin.

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

Crockpot Squash Au Gratin
(low carb)

1/4 C. melted butter
1 T. minced garlic
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
salt/pepper, to taste
1/2 C. mayonnaise
1/2 C. sour cream
1 C. shredded Cheddar cheese
3/4 C. pork rinds, crushed finely
=
Pour butter in bottom of crockpot;
sprinkle garlic evenly over butter.
In large bowl mix mayo, sour cream, 1/2
C. cheese, pork rinds, squash &
zucchini – pour mixture into crockpot
& spread out evenly. Top with
remaining cheese. Cover & cook on
High 3-4 hours until squash is tender
& edges are golden brown.
Serves 6-8

——————————-

Easy BLT Pasta Salad

12 oz. elbow (or other short) pasta
9 strips bacon, cooked crisp/rough chopped
1 C. Ranch salad dressing
4 Roma tomatoes, seeded/diced
2 C. romaine lettuce, cut into
bite-sized pieces
2 T. chives, chopped

Cook pasta accordg. to pkg. directions
until al dente; drain & rinse under cold
water until cooled. In large bowl mix
cooled pasta & ranch dressing, stir to
coat. Add most of tomatoes, lettuce
& most of bacon – gently stir to combine
& coat all ingredients. Garnish top of dish
with reserved tomatoes, bacon & chives.
Serve immediately. Serves 6

(recipe: realhousemoms.com)
————————
Bacon Ranch Grilled Chicken

4 (6 oz) boneless skinless chicken breasts
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 strips thick-cut bacon cut into
bite-sized pieces
3/4 C. prepared Ranch salad dressing
=
Preheat grill to Medium-high heat (about
375 degrees F.)
Place chicken breasts between 2 sheets
parchment paper & use a heavy rolling
pin or pan to pound chicken to an even
thickness. Drizzle chicken with oil & season
with salt/pepper & garlic powder on both
sides. Grill chicken about 5-7 minutes per
side until internal temperature reaches 160
degrees F.
Cook bacon in a large skillet over medium-
high heat until crisp; drain all but 1 T. grease.
Return bacon & grease to stove top. Turn
heat to Low & add ranch dressing, stirring
to form a sauce. Add grilled chicken to pan
& coat with sauce, letting simmer 1-2 minutes.
Serve immediately. Serves 4

(recipe: iwashyoudry.com)
—————————-

Grilled Campfire Potatoes
(can also be made in oven)

1 lb. sweet onions (like Vidalia), peeled/
cut into 1/4″ slices
2 T. fresh garlic, chopped
2 lb. russet potatoes, peeled/sliced into
1/4″ slices
2 T. olive oil
4 T. melted butter
1 1/4 tsp. kosher salt
1 tsp. ground black pepper
2 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
1 tsp. paprika

Heat grill to maintain a closed cover
temp. of 350 degrees F. (OR) heat
oven to same temp.
=
Lay out two 30″ long sheets foil on top
of each other, shiny sides up*
Place 2 pieces of parchment paper next
to each other over the foil. Sprinkle onions &
garlic over parchment.
In large bowl place sliced potatoes, oil, butter,
salt/pepper, thyme, rosemary & paprika – toss.
Lay in single layer over onions & garlic. Fold up
sides of foil/parchment & crimp together in
center then fold up & crimp ends. Make several
slits in top for steam. Place packet on grill with
cover closed (OR) in oven. Cook 30 minutes.
Remove & serve. Serves 6

*Interesting fact: Shiny side of foil reflects heat
& dull side absorbs heat. (information from the
manufacturing of tin foil.

(recipe: afamilyfeast.com)
——————————-
Zucchini Quiche

Hash Brown Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:
1/2 lb. bacon, cooked/crumbled
(reserve 1 T. bacon grease in pan)
1 shallot, diced (or onion)
1 medium zucchini, grated (squeezed
dry)*
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (sharp Cheddar,
Gruyere, Monterey Jack, Pepper Jack
or a combination of 2 or more)
=
Preheat oven 400 degrees F.
Crust:

Spray a 9″ pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Bake 20-25 minutes until
edges are golden brown.
==
Reduce oven temp. to 350 degrees F.
Filling:
In skillet used for bacon add diced shallots &
saute over medium heat 3-4 minutes until
translucent & soft. Add shredded zucchini;
turn heat to High. Season with salt/pepper &
cook 3-5 minutes more, stirring occasionally.
In small bowl combine flour, baking powder &
salt. In a separate bowl beat eggs until fluffy,
2-3 minutes. Whisk in Greek yogurt until smooth.
Add grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into crust & bake 35-40 minutes until
center is set, the top is puffed & golden brown
AND a toothpick inserted into center comes out
clean. Remove from oven & allow to cool
several minutes before removing from pan &
serving.
Can be eaten at room temp. or chilled.
Serves 8

*Shredded Zucchini:
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

(recipe: amomontimeout.com)
————————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)
——————————–

Samoa Sheet Cake

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/2 tsp. baking soda
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce (ice cream topping)
dash salt

Toppings;
2 1/2 C. sweetened coconut
8 oz. wrapped caramels (unwrapped)
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening
=
Preheat oven 350 degrees F.
On large cookie sheet pour 2 1/2 C.
coconut – spread out evenly.  Bake
5-6 minutes – stir a few times while
toasting & watch closely so it doesn’t
burn – remove from oven & cool.

Turn oven temperature to 400 degrees F.
=
In large bowl add flour & sugar – toss to
combine. In medium saucepan add butter, water,
cocoa & shortening – bring to a boil over medium-
high heat, stirring continually – pour into flour/
sugar mixture & mix 30 seconds (using elec. mixer).
Add buttermilk & mix into batter. Add baking soda,
salt, eggs & vanilla – mix 1 minute, making sure to
scrape bottom of bowl using rubber spatula so all
dry ingredients are incorporated. Spray large rimmed
cookie sheet (poster’s is 17 1/2 X 12 1/2″) with nonstick
cooking spray & pour batter onto sheet. Bake 20
minutes until a toothpick inserted into center comes
out clean.  While cake bakes, prepare frosting:
=
Frosting:
In a large microwave-safe bowl place butter & milk – heat
to boiling. Add caramel sauce, powdered sugar, vanilla &
dash salt – whisk using a fork until smooth (it will be thin).
=
When cake is still warm from oven poke holes all over cake
with a fork – pour prepared frosting over top of cake & smooth
out. Immediately sprinkle toasted coconut on top of frosting.
Place unwrapped in microwave bowl. Add 2 T. milk (or evap.
milk) to caramels & microwave 30 seconds. Stir & heat again
in 30-second intervals until caramel has melted & is smooth.
Drizzle over top of coconut.
Place milk choc. chips in a glass measuring cup & microwave
in 30-second increments, stirring after each. Add 1/2 tsp.
shortening & stir to combine. When melted, drizzle over
top of caramel on cake. NOTE: you can serve cake at this
point but if you like a cake that slices well –
refrigerate cake at least 1 hour before slicing & serving.
Serves 16-20

(recipe: jamiecooksitup.net)

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

Hope you have a great day!

Hugs;

Pammie

Setting things straight

Ah, the ‘fun’ of paying household bills – right? I do my bill paying on line with my bank. Over the years, several times, we’ve run into a problem. This time it was getting a $10.98 late fee tacked on to my garbage pick up bill – except I PAID ON TIME through my bank! The very next day we get an automated phone call informing us if said bill is not paid they will cancel our service! NO! Several phone calls (with REAL people) later I am now sending them a printed copy of my bank statement saying it was not only paid on time but there should be NO late fee! The nice lady agreed and now the ‘proof’ is in the mail. UGH! Makes me crazy – you think you’re doing the right thing only to find out – not always. In this case it’s either the Bank or the Post Office’s fault – ugh.

Keeping busy these days attempting to finish the two baby blankets I posted photos of in an earlier post. Today I decided on the final yarn color for the Chevron blanket – am ‘almost’ to the middle of that blanket and about 3/4ths done with the pink lace one. I have 5 weeks before they need to be done. On another good note-was able to get in touch with the lady in charge of picking up the baby blankets for Crisis Pregnancy Mobile Unit. She’s been out of state and will be moving, so this might be my last delivery for that charity. (No worries – there are ALWAYS more charities). Also got in touch with the person in charge of the Food Closet at the church I have my special needs group at. They said they are happy to get more scarves & hats for the homeless (at the end of last year’s ‘season’ they weren’t sure they were going to continue it because they only had about 10 families involved and ALL had received knitted items). Once I’m done with the two baby blankets I’ll start working on scarves – always a nice ‘change’ of pace in knitting. Since our last knit group “Yarn Swap” I have several yarns awaiting the scarves project so I’m a bit excited to get started! (Yes, it takes very small things to make me happy).

===========

Streuseled Zucchini Bundt Cake

2 C. shredded zucchini, patted dry
1 1/3 C. plain yogurt
3/4 C. sugar
2 large egg whites, room temp.
1/3 C. canola oil
1 large egg, room temp.
4 tsp. vanilla, divided
3 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T. dry bread crumbs
1/3 C. packed brown sugar
1/3 C. chopped walnuts
1/3 C. raisins
1 T. ground cinnamon
1/2 tsp. ground allspice
3/4 C. powdered sugar
2-3 tsp. milk

Preheat oven 350 degrees F.
Spray a 10″ Bundt pan with nonstick
cooking spray & sprinkle with dry bread
crumbs.
In large bowl beat zucchini, yogurt,
sugar, egg whites, oil, 1 egg & 3 tsp.
vanilla until well blended.
In small bowl combine flour, baking
powder, baking soda & salt; gradually
beat into zucchini mixture until
blended. Pour 1/3 of batter into
prepared pan.
In small bowl combine brown sugar,
nuts, raisins, cinnamon & allspice –
sprinkle half over batter. Top with
another 1/3 batter & sprinkle with
remaining brown sugar mixture – top
with remaining batter.
Bake 55-65 minutes or until a toothpick
inserted in center comes out clean. Cool
10 minutes before removing from pan to
a wire rack to cool completely.
=
In a small bowl combine powdered sugar,
remaining vanilla & enough milk to achieve
desired ‘drizzle’ consistency – drizzle over
cooled cake.

(recipe: tasteofhome.com)
———————————
Pea & Peanut Salad

2 1/2 C. frozen peas (about 10 oz),
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
salad dressing

In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing –
stir into salad. Refrigerate, covered,
until ready to serve. Makes 4 servings

(recipe: tasteofhome.com)
—————————–

Sweet & Hot Shrimp Tacos

3/4 C. Sweet chili sauce*
2 T. honey
40 medium-sized shrimp (pre-cooked/
tails off)
6 corn tortillas
olive oil
salt
Mexican cheese blend, shredded
chopped lettuce
chopped tomatoes

Heat medium skillet over medium-
high heat. Pour 3/4 C. sweet chili
sauce into pan; add 2 T. honey – stir
to combine & heat through. Add shrimp
to sauce; stir, making sure all shrimp are
coated. Heat, just until shrimp are warm.
(Do not over cook).
Heat a large skillet over medium-high
heat. Add about 1/2 T. olive oil to pan;
add a few corn tortillas (as many as will
fit pan) – sprinkle them with a little salt &
allow them to get golden brown; flip over
& brown other size. Remove to a serving
plate & top with saucy shrimp, cheese,
lettuce & tomato. Serve immediately.
Makes 6 tacos

*You can find Sweet Chili sauce in most
grocery stores in the Asian aisle.

(recipe: jamiecooksitup.net)
————————–
Grilled Root Vegetables

12-15 large carrots, peeled
1 head garlic, peeled
1 large white onion, cut into
1″ pieces
small potatoes, leave whole
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt

1 T. butter
2 T. freshly chopped parsley (optional)
(large disposable foil cooking pan)

Preheat grill to 350 degrees F.
Spray insides of foil pan with nonstick
cooking spray. Add carrots, garlic, onion &
potatoes to pan. Pour 1 T. olive oil over
vegs & toss to coat. Add paprika & garlic
salt – toss to coat. Cover pan tightly with
foil & place on hot grill. Cook 20 minutes,
then carefully unwrap & stir. Rotate pan,
cover & cook 15-20 minutes more until
veggies are crisp-tender. Watch so they
don’t burn. Add 1 T. butter & 2 T. parsley –
taste & adjust seasonings-garlic salt.
Serves 6-8

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

Crockpot Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp/crumbled (reserve
drippings)
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese
=
Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken in
warmed grease & cook 3-5 minutes until
slightly golden (turn once). Spray insides of
crockpot with nonstick cooking spray.
Place chicken in crockpot & cover with
mushrooms. Pour soup into skillet (undiluted),
warm then pour over chicken. Cover & cook
on Low 4-5 hours; check chicken for doneness.
Place a slice of Swiss cheese on top of each
chicken breast; sprinkle with bacon & turn
crockpot heat to High. Cover & cook 10-15
minutes until cheese is melted. Serves 6

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

Sweet & Sour Hawaiian Kielbasa w/
Garlic Rice

2 T. olive oil
1 (13 oz) pkg. smoked kielbasa sausage,
cut into 1/2″ slices
1/2 C. onion, chopped
1 1/2 C. chopped bell pepper
1/2 C. pineapple chunks
1 (8 oz) bottle sweet & sour sauce
2 (7 oz, ea) pkgs. Minute Ready to
Serve Garlic & Olive Oil Jasmine rice

In nonstick skillet heat olive oil over
medium heat. Add kielbasa-cook 2-3
minutes, flipping over, until both sides
are nicely browned. Add onion & bell
pepper – cook 5-6 minutes longer. Stir
in pineapple & sweet/sour sauce – heat
2-3 minutes.

Prepare rice accordg. to pkg. directions.
Place rice on a dish & spoon kielbasa
mixture on top. Serves 4

(recipe: whoneedsacape.com)
———————————

Blueberry/Lemon Cheesecake Mousse
Parfaits

6 (4 oz) jars (or parfait glasses
3/4 tsp. unflavored gelatin
1 tsp. lemon zest & 3 T. juice (from 1
lemon) divided
1 T. water
1 (8 oz) pkg. cream cheese, divided
2/3 C. powdered sugar
1 1/2 C. Cool Whip, thawed
1/2 crushed shortbread cookies
1/2 C. blueberries
1/2 C. blueberry jam

In small microwaveable bowl pour
lemon juice & water – sprinkle gelatin
on top & microwave on High 45 seconds
until gelatin is completely dissolved when
stirred. Cool 3 minutes
In large bowl using elec. mixer beat cream
cheese until light & fluffy. Add geletin
mixture; beat until blended. Gently stir in
Cool Whip & lemon zest. Press cookie
crumbs into bottoms of jars/glasses &
top with layers of blueberries, jam &
cream cheese mixture. Cover with lids
(or clear plastic wrap) & refrigerate 2
hours. Serves 6

(recipe: myfoodandfamily.com)

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

Our weather has been “OK” except last night
THREE TIMES in very quick time our cell
phones were BOMBED with Emergency
FLOOD ALERTS! The funny thing is – we don’t
have any BIG water around here to be worried
about flooding! (there was a small ‘river’ of
water going down my driveway during the
rains, but nothing REALLY to worry about!)
Go figure!  The temperatures are in the mid
to high 70’s which is nice  – not too hot, not
too cold – in my eyes: JUST PERFECT!

No big plans for the day, no knit group
tonight; dinner is leftover chicken pot pie.
Tomorrow is library knit & my special
needs group, Thurs. is babysitting at 2 p.m.
My oldest son & his family have been on a
VERY MUCH NEEDED vacation last week to
Myrtle Beach, North Carolina so this will
be the first time I will see them in almost 2 weeks.
Just glad they were able to ‘get away’ as both
of them have very high stress jobs. Time with
their kids and time alone, away from phones
is always nice.

Hope your week is shaping up nicely,

Hugs;

Pammie

Another GREAT Summer Day!

It’s another really NICE day here – sunny skies, slight breeze, temperature at 77 degrees F. and I saw our BUNNY in the back yard this morning – YAY! Got up kind of early, worked on both baby blankets – really want to finish BOTH by the pick-up date of Sept. 17th – we’ll see. Spent some time photographing my blankets (6) and all of the really beautiful things my friend Liz created to donate. She’s from Scotland and does GORGEOUS knitting – she knit up several baby sets (hat, booties, sweater), plus 3 extra sweaters, 2 prs. mittens, 6 prs. booties – I love seeing her projects. She’ll be out of country for the pick-up so she gave them to me to hold on to. The night of the pick up is REALLY hectic for me – everyone is coming in with their finished donations – I have to make sure each item is tagged (the ladies at the Vets want to know who knit/crocheted each thing so we put on tags with our first names on them), then photographed to be posted to our web site for those who weren’t able to attend for the pick up. Rarely do I take any knitting projects on that night because when it’s all done-I’m exhausted! I’m really proud of my ladies for all their kindness and donations – it makes me really happy that we are able to give-back to the wives of those in the military.

========

No-Bake Twinkie Cake

1 box Hostess Twinkies
4 bananas, peeled/sliced
1 (20 oz) can crushed pineapple, drained
well
1 (3 oz) pkg. instant vanilla pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed

Toppings:
maraschino cherries
chopped nuts
=
Remove Twinkies from wrappers (you
will use about 7 Twinkies) & slice
in half lengthwise. Place halves into
a 9 X 13″ baking dish, cream sides up.
Layer sliced bananas on top then spread
drained crushed pineapple on top.
In a bowl combine instant pudding mix
with 2 C. cold milk – whisk until combined
& starts to thicken slightly (3-5 minutes).
(Needs to still be pourable). Pour pudding
over pineapple & spread out evenly. Layer
with Cool Whip & spread evenly. Drain a
few maraschino cherries on a paper towel.
Sprinkle top of cake with chopped nuts then
place cherries on top. Cover & refrigerate
1 hour before serving. Serves 12

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

9-Layer Summer Salad

1 (16 oz.) bagged salad mix
1 bundle radishes, cleaned/
trimmed/diced
1 small purple onion, diced
1 (6 oz) pkg. frozen peas
1 (6 oz) pkg. shredded cheese of
your choice
1 (10 oz) pkg. cherry tomatoes,
either whole or halved
1 (16 oz) pkg. baby corn, diced
1 (4 oz) container bacon bits
1 (16 oz) jar artichokes, drained/
diced

NOTE: if you want the full effect of
this beautiful salad – prepare in a
clear bowl.

Place 1-2 handfuls salad mix in bottom
of bowl. Layer sliced radishes on top in
a ring around inside of bowl leaving a gap
in the middle to place more lettuce. Add
diced onion in a ring, more lettuce. A ring
of frozen peas & then cheese – fill gap with
more lettuce. A ring of tomatoes all across
top of bowl. Next baby corn, then artichokes-
both of these layers go all across top of layer.
Last add bacon bits sprinkled on top.

(recipe: heavenlysavings.net)
—————————

Red Potato Salad

1 1/2 lb. baby red potatoes, cut into quarters
8 slices bacon, cooked/crumbled
6 hard-boiled eggs, sliced
1 C. white onion, diced
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 C. mayonnaise
1 C. plain Greek yogurt
paprika – garnish
chopped fresh parsley – garnish

Preheat oven 400 degrees F.
Place cut potatoes on a baking sheet
lined with parchment paper – bake
30 minutes. Remove from oven & cool
10-15 minutes. Place crumbled bacon (
reserve a little for garnish), eggs, onion,
dry mustard, garlic salt, pepper & roasted
potatoes in large mixing bowl – stir to
combine.

Dressing:

In small bowl whisk mayo. & plain Greek
yogurt – pour over top of salad & gently
stir to coat. Top with reserved bacon, paprika
& diced parsley. Cover & refrigerate until
ready to serve. Serves 8

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

Bacon-wrapped Scallops

2 lb. bacon (regular, not thick),
sliced & cut in half
2 lb. sea scallops (if very large,
cut in half
3 T. butter
1 T. minced garlic
1/3 C. chicken broth

Wrap a piece of bacon around each
scallop & secure with a toothpick.
Arrange wrapped scallops on a
baking sheet. Broil 5 inches from
heat 3 minutes per side until bacon
is crisp. In small skillet melt butter.
Add garlic & saute 1 minute. Add
broth & bring to a boil; cook 2
minutes. Place cooked scallops in
a large bowl & pour broth over –
gently toss to coat. Makes 40

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

Ham Salad

6 C. ham, coarsely ground
4 hard boiled eggs, chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil

In large bowl combine all ingredients –
mix well.
MAKES 1/2 GALLON!

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

Crockpot Apricot Chicken

6 frozen skinless/boneless chicken breasts
(not thawed)
1 pkg. dry onion soup mix
1/2 C. Russian or French salad dressing
1 C. apricot preserves or jam
2 T. apple cider vinegar (or fresh lime or
lemon juice)
1 tsp. dried basil or thyme leaves
1/8 tsp. black pepper
=
Cooked rice, pasta or mashed
potatoes to serve 6
=
In bottom of 4 qt crockpot arrange frozen
chicken pieces. Mix dry onion soup  mix,
salad dressing, apricot preserves/jam,
apple cider vinegar, dried herb & pepper
in medium bowl – stir well with a whisk to
combine & pour over chicken. Cover & cook
on Low 6-8 hours until chicken is cooked to
160 degrees F. on a meat thermometer & is
tender when pierced with a fork.

NOTE: If you like you can thicken mixture
before serving by combining 2 t. cornstarch
with 3 T. water or chicken stock in a small
bowl – mix using a whisk until smooth &
add to crockpot – stir & turn heat to High
10-15 minutes until sauce is thickened.
Serve with cooked rice, pasta or mashed
potatoes. Serves 6

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

Red Lobster’s Cheese (Biscuit) Loaf

3 C. flour
1 T. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz. Cheddar cheese, cut into
1/4 inch cubes
1 1/4 C. milk
3/4 C. sour cream
3 T. butter, melted
1 egg, lightly beaten

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In a bowl
whisk first 5 ingredients. Carefully
stir in cheese cubes until covered
in flour mixture (this helps the cheese
from sinking to the bottom of the loaf).
In a different bowl, whisk remaining
ingredients. Fold wet mixture into flour
& cheese mixture. Stir until just
combined – do not over stir. Spread
mixture into prepared loaf pan & bake
45-50 minutes. Let cool 10 minutes
then remove from pan & allow to cool
on a wire rack 1 hour before slicing.
Makes 1 loaf.

(recipe: 1Krecipes.com)
——————————-

Triple Berry Salad w/Vanilla Syrup

6-8 C. fresh berries (strawberries, blueberries
& raspberries) Rinsed/hulled & large berries
cut into 2-3 slices.
1/4 C. granulated sugar
1/4 C. water
1/2 tsp. vanilla

Place sugar & water in a small saucepan
over medium heat. Bring just to simmer;
stir until sugar is dissolved. Remove from
heat & cool 5 minutes. Stir in vanilla extract.
Chill completely in fridge.

Place berries in a large bowl. Just before
serving, drizzle syrup over berries & toss
gently to coat. (You may not need all of
the syrup.)

(recipe: thekitchenismyplayground.com)

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

Hope it’s a NICE day for you, too!

Hugs;

Pammie

It’s Always Nice to see Old Friends!

This Sunday after church I was just getting in our car when my husband called my cell phone to tell me: “Get back in here – there’s someone who wants to see you!” In the photo above is my dear friend Katie and her sons. I have known her since she was about 3 weeks old – I was her first caregiver (she’s now 35!) She and my oldest son were best friends all through grade school until they moved away. Her husband is a pastor in Kentucky now so I don’t get to see her very often – it was really nice to re-connect! (It’s funny-I don’t think I really feel like I’m losing weight but when I put on the dress above – which I haven’t worn for years, it was too big but I didn’t have time to change – funny how time changes things!)

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

Lemon Blueberry Bread

1/3 C. butter, melted
1 C. sugar
3 T. lemon juice
2 large eggs, room temp.
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk (2%)
1 C. fresh or frozen blueberries
1/2 C. chopped nuts
2 T. grated lemon zest

Glaze:
2 T. lemon juice
1/4 C. sugar
=
Preheat oven 350 degrees F.
Spray a 8 X 4″ loaf pan with nonstick
cooking spray. In large bowl beat
butter, sugar, lemon juice & eggs.
In a small bowl combine flour, baking
powder & salt – stir into egg mixture
alternately with milk, beating well
after each addition. Fold in blueberries,
nuts & lemon zest & pour batter into
prepared pan. Bake 60-70 minutes or
until a toothpick inserted into center of
loaf comes out clean. Cool 10 minutes in
pan before removing from pan to a wire
rack to cool.

Glaze:
Combine glaze ingredients & drizzle over
warm bread. Cool completely before cutting.
Makes 1 loaf.

(recipe: tasteofhome.com)
——————–

Fiesta Confetti Corn

1 1/2 T. butter (or bacon drippings)
1/2 c. chopped Vidalia or other
sweet onion
1/2 C. EACH: green & red bell
pepper, diced
1/4 C. chopped fresh jalapeno
6 C. fresh corn, cooked/scraped
from cob
1/2 tsp. light brown sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Cajun or Creole seasoning
(or to taste)
1/2 tsp. chili powder (or to taste)
1/2 tsp. cumin (or to taste)
1/2 C. water or chicken broth,
divided

In a skillet with lid heat butter (or
bacon drippings) – saute onion &
peppers until tender, about 4 minutes.
Add corn, sugar & seasonings & 1/4
C. water/broth. Reduce heat to Low;
cover & simmer only long enough
to warm through thoroughly & adding
additional water as needed to prevent
corn from sticking. Taste & adjust
seasonings as needed. Serves 4-6

NOTE: Frozen/thawed or canned/
drained corn may be substituted.
Can also substitute a 4 oz. jar of
chopped pimentos, drained, for bell
pepper. Add some chopped/cooked
bacon for extra flavor.

For a Creamier Version:
Stir in 1/3 C. shredded cheese and/or
3 oz. cubed cream cheese and
substitute heavy cream or Half & Half
for water or broth, stirred in at the
end.

(recipe: deepsouthdish.com)
——————————

Crockpot Garlic Tenderloin

2-3 lb. pork tenderloin
2 T. butter
1 C. butter, melted
1 T. garlic powder
2 tsp. garlic salt
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. dried cilantro leaves
1/2 tsp. black pepper
1/4 tsp. ground red pepper

Melt 2 T. butter in a skillet over
medium-high heat*. Brown
tenderloins about 3-5 minutes on
each side then place in crockpot,
pouring the remaining butter/
cooking juices over top. Whisk
melted butter & spices together &
pour evenly over tenderloin. Cover
& cook on Low 1 1/2 – 2 hours.
Serves 8

*or use the saute/brown feature,
if available, on your slow cooker

NOTE: While browning tenderloin,
let it rest at least 3 minute per side;
do not turn or flip it – it will make
the browning process work much
better.

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

Fresh Green Bean/Walnut/Feta Salad

1 1/2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1 C. chopped walnuts
3/4 C. diced red onion
1 C. crumbled Feta cheese
3/4 C. olive oil
1/4 C. white wine vinegar
1/4 C. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper

Bring a large pot of water to a boil;
add green beans & cook ONLY 3
minutes. Drain well & immediately
plunge into ice water to stop cooking
process. Drain again & pat dry with
paper towels then place in large bowl.
Add walnuts, red onion & Feta; gently
stir to combine. In a food processor (or
blender) combine olive oil, white wine
vinegar, mint, garlic, salt/pepper & pulse
a few times to blend. Pour dressing over
bean mixture & toss. Chill about 1  hour
before serving.

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

Dill Pickle Bites
(appetizer – 8 hrs. or overnight chill)

1 (8 oz) pkg. cream cheese, softened
2 T. mayonnaise
1 T. grated onion
1/2 tsp. dried dill weed
1/8 tsp. black pepper
12 baby dill pickles
12 slices white bread (or whole wheat)
crusts cut off
(optional) hard salami slices

In small bowl combine cream cheese, mayo,
onion, dill & pepper – mix until well combined.
Roll each bread sliced with a rolling pin until flat.
Spread cream cheese mixture thinly onto bread,
using approx. 1 T. per slice. Place a baby dill on
each & roll up.* Place rolls, seam sides down,
in a glass baking dish. Cover & refrigerate 8 hours
or overnight.
To serve:  Cut each roll into 3 pieces.
Makes 36 bites

*If you are using hard salami slices, spread about
1/2 T. cream cheese mixture on each slice then
top with a slice of salami & spread remaining
1/2 T. cream cheese on top. Place pickle then
roll up

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

Pork Chop & Cabbage Casserole

4-6 pork chops
4-5 C. coarsely chopped cabbage
2 T. olive oil
1 medium green pepper, cut into
rings
1 medium onion, peeled/cut into
rings
1 pkg. dry onion soup mix
1 (14.5 oz) can diced tomatoes,
undrained (could use fresh tomatoes)
1/2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 C. shredded Cheddar cheese (or
cheese of your choice)
=
Preheat oven 400 degrees F.
In a skillet brown pork chops in olive
oil. In large casserole dish layer
cabbage, green pepper & onion. Place
browned chops on top. In a bowl mix
dry onion soup mix, diced tomatoes,
chicken broth, salt/pepper, garlic
powder & oregano – pour over top
of chops. Cover & bake 55-60 minutes
until cabbage is cooked to the
consistency you like. Remove from
oven & sprinkle cheese on top. Return
to oven, uncovered, until cheese melts.

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

No-Bake Chunky Monkey Cake

1 (3.4 oz) pkg. instant vanilla pudding
mix
3 C. cold water, divided
1 (3.9 oz) pkg. instant chocolate pudding
mix
2 C. Cool Whip, thawed/divided
1 banana
1 box graham cracker squares

Line a 9 X 13″ baking pan with foil.
Line bottom of pan with a single layer of
graham crackers (you may have to break
some to fit) In medium bowl add van.
pudding mix with 1 1/2 C. milk – whisk
to combine. Fold in 1 C. Cool Whip.
Pour pudding mixture over grm. crackers
& spread out evenly. Top pudding layer with
another layer of gr. crackers. In separate
bowl add choc. pudding mix & remaining
1 1/2 C. milk – whisk to combine & fold in
last 1 C. Cool Whip. Spread choc. pudding
mixture over 2nd layer gr. crackers. Cover
pan with plastic wrap & refrigerate at least
4 hours or overnight.

When ready to serve, slice banana into thin
slices & spread over cake top evenly. Crush
1 graham cracker square & sprinkle crumbs
over top of cake. Slice & serve. Serves 9

(recipe: thecountrycook.net)

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

Having my baby grandson away on vacation has given
me more time to read (James Patterson novels) and knit;
below is a half-way done pink baby afghan and then a
project I just started last night. I wanted a chevron pattern
and have large balls of several solid colors so I chose this
pattern. It’s very easy (2 rows) so I’m hoping it will go
quickly. Just got the Pick-Up date for the Detroit Veteran’s
Hospital baby shower: Sept. 17th so that’s my goal for
attempting to finish both afghans – we’ll see how that goes.

==========

So far, the colors for the chevron will be white/medium yellow/mint green/a blue, white, green variegated then repeat in opposite order so bottom of afghan mirrors the top – we’ll see how it goes.

Hope your day is going well – it’s mid 70’s & on & off rain (but that’s OK because our flowers need it!)

Hugs;

Pammie