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

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Let the SUMMER begin!

Now that it’s OFFICIALLY Summer I can start posting SUMMER RECIPES! I love reading through the various recipes that come to my emails – so many yummy-sounding choices.

JUST AS A REMINDER; THESE ARE NOT MY RECIPES, I post the originating recipes sites at the bottom of each recipe.

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

Easy Ice Cream Sundae Dessert

2 C. (12 oz) semisweet chocolate chips
1 (12 oz) can evaporated milk
1/2 tsp. salt
1 (12 oz) pkg. vanilla wafers, crushed
1/2 C. butter, melted
2 quarts vanilla ice cream (or flavor of
your choice) softened

Spray a 9 X 13″ baking dish with
nonstick cooking spray (or use butter)
In saucepan over medium heat melt
choc. chips with milk & salt; cook &
stir until thickened, about 25 minutes.
Remove from heat. In small bowl
combine wafer crumbs & butter –
set aside 1 C. mixture. Press remaining
crumbs into prepared dish. Chill 10-15
minutes until firm – pour chocolate
over crumbs. Spread ice cream over
chocolate & sprinkle top with reserved
crumbs. Freeze at least 2 hours before
serving. Serves 12-16

(recipe: tasteofhome.com)
—————————-

Sticky Chicken

6 whole chicken legs (or combination
of thighs & drum sticks)

Marinade:
6 T. ketchup
2 T. tomato paste
2 T. whole-grain dijon mustard
3 T. Worcestershire sauce
2 T. honey
1 clove garlic, crushed
=
Mix all marinade ingredients in a
small bowl. Take a sharp knife &
make a few shallow slits in top of
chicken legs (on skin side). Place
chicken in a large ziplock bag &
pour in marinade. Massage bag
so marinade evenly coats all
chicken. Refrigerate at least 4 hours
but preferably overnight.
=
Preheat oven 425 degrees F.
Line a large baking sheet with
parchment paper; place chicken
on prepared pan, skin sides up.
Spoon remaining marinade evenly
over chicken & bake 30-35 minutes
until chicken is brown (it will singe
around edges – that’s what you want)
& juices run clear (165 degrees internal
temp.) Serves 6

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

Broccoli Grape Pasta Salad

2 tsp. kosher salt (for water)
1 lb. broccoli florets
1/2 lb. dry farfalle pasta (or
pasta of your choice)
1 C. walnut halves, toasted in
a dry pan until lightly golden
1 C. sharp white Cheddar cheese,
shredded
1/2 C. thinly sliced red onion
2 C. red grapes, cut in half (if large)

Dressing:
1 C. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. celery salt
1 tsp. poppy seeds
1/2 tsp. white pepper
1/2 tsp. dry mustard
1 T. sugar
1 T. cider vinegar
1 T. olive oil
=
Place 5-6 qt. pot of water to boil.
Fill a large bowl with ice water.
Once water is boiling add kosher
salt & broccoli. Count 90 seconds
then use a strainer to remove broccoli
to ice water bath. Bring water back to
boil & add pasta; cook accordg. to
pkg. directions. Drain & cool pasta
under cold running water. Remove
broccoli to drain & dry completely
on paper towels, squeezing out any
excess water. Dry off pasta with paper
towels after shaking off excess water
from strainer. Place pasta, broccoli,
toasted walnuts, Cheddar cheese,
onions & grapes in a large bowl.
Place all dressing ingredients in small
bowl & whisk to combine then pour
into large bowl with other ingredients.
Mix well & refrigerate until serving.
Serves 8

(recipe: afamilyfeast.com)
————————–
Bacon Jalapeno Popper Quiche

1 (9 inch) frozen pie crust (thawed
10 minutes)
1/2 C. cream cheese, room temp.
2 jalapeno peppers, seeded/diced
(1 jalapeno, seeded – sliced into rounds
3 slices bacon, cooked crisp/coarsely
chopped
1/2 C. whipping cream
1/2 C. Half & Half
5 large eggs
1 tsp. paprika
1/2 tsp. salt
1/2 C. shredded Cheddar cheese
(optional: sour cream)

Preheat oven 400 degrees F.
Prick thawed crust all over bottom &
sides with a fork to make tiny holes –
Bake 10 minutes & remove from oven.

Lower oven temp. to 350 degrees F.
While crust is hot spread cream cheese
all over bottom as evenly as possible.
Sprinkle diced jalapenos over cream cheese
(rounds are for garnish). In a small saucepan
place whipping cream & Half & Half over
medium heat 5 minutes until tiny bubbles
appear around edges. Scald (where you
bring it to just under boiling point) until
very hot but not boiling. In a bowl beat
eggs. Add hot cream mixture to eggs
whisking constantly to combine. Add
paprika, salt & bacon – stir & pour into
crust. Bake 30 minutes. Remove from
oven & arrange jalapeno slices on top.
Sprinkle top with cheese & bake 15-20
minutes longer until cheese melts &
turns golden brown. NOTE: Check at
12 minutes then every couple minutes
to not burn top. Cool slightly before
cutting. Serves 6
Option: serve with sour cream

(recipe: realhousemoms.com)
————————–

Crockpot Hot German Potato Salad

1 1/2 lb. small red potatoes, cut into
1/4 inch slices
4 slices bacon cut into 1″ pieces & cooked
crisp
1 small onion, chopped
1/4 C. plus 2 T. cider vinegar
3/4 C. water
2 T. sugar
1/2 tsp. celery seed
1 tsp. salt
2 T. flour
1/4 tsp. black pepper

Layer half potatoes  & half onions
in crockpot; repeat with rest of
potatoes & onions. Pour water over;
cover & cook on Low 5-6 hours.
Remove potatoes using slotted spoon,
to a plate. Mix vinegar, sugar, celery
seed, salt/pepper & flour in a bowl
so there are no lumps. Add mixture
to crockpot & stir until it thickens
slightly – cook 5 minutes. Add potatoes
back in along with bacon & stir
gently to cover with the dressing.
Cover & cook an additional 30 minutes.
Serves 6

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

Chicken Lombardi

1 (8 oz) pkg. fresh sliced mushrooms
2 T. butter, melted
6 skinless/boneless chicken breasts
1/2 C. flour
1/3 C. butter
1/2 C. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. shredded mozzarella cheese
1/2 C. Parmesan cheese, grated
2 chopped green onions

Preheat oven 450 degrees F.
In large skillet melt 2 T. butter over
medium-high heat; saute mushrooms
3-5 minutes, stirring constantly. Cut
each chicken breast in half lengthwise
& place between 2 sheets of heavy-
duty plastic wrap – flatten to 1/8 inch
thickness. Dredge chicken in flour &
cook 3-4 minutes per side in 1-2 T.
butter over medium heat in skillet.
Remove chicken from skillet & leave
drippings in skillet. Sprinkle cooked
mushrooms over chicken. In same
skillet add broth & boil; reduce heat
& simmer 10 minutes, stirring
occasionally. Season with salt/pepper &
pour sauce over chicken.  In a bowl
mix cheeses & onions – sprinkle over
chicken. Place skillet in oven &
bake 12-14 minutes. Serves 4

(recipe: 77easyrecipes.com)
———————-

Chicken Salad w/Apples & Cranberries

2 1/2 C. cooked/chopped chicken (can
use rotisserie chicken)
3 stalks celery, chopped
1 C. chopped apple (about 1 large)
1/4 C. dried cranberries
1/2 C. nonfat plain Greek yogurt
2 T. mayonnaise
2 tsp. lemon juice
2 T. chopped parsley (optional)
salt/pepper, to taste

Place chicken, celery, apple & cranberries
in a bowl & stir to combine. In small bowl
stir yogurt, mayo & lemon juice – add to
chicken mixture & mix well. Stir in parsley,
if using. Season with salt/pepper, to taste.
Serves 4

(recipe: 77recipes.com)
——————————-

S’Mores Rice Krispie Treats Pinwheels

1 (10 oz) pkg. miniature marshmallows
1/4 C. butter (plus more for greasing pan)
5 C. Rice Krispies cereal
3/4 C. graham cracker crumbs
1 (7 oz) jar marshmallow creme
6 (1.55 oz, ea) Hershey chocolate bars

Preheat oven 200 degrees F.
Line a 10 X 15″ jelly roll pan with
waxed paper; butter the paper.
In a large microwave-safe bowl
combine marshmallows & 1/4 C.
butter. Cover & heat on High 30
seconds; stir. Repeat until completely
blended. Stir in cereal & graham
cracker crumbs then press mixture
into prepared pan. Spread marsh-
mallow creme on top using a spatula.
Place choc. bars on top of creme.
Place dish in oven for 2 minutes. Use
a spatula to spread softened chocolate &
allow to cool 10 minutes. Using the
edges of the waxed paper, roll up dessert
starting on the long side (like a cinnamon
roll). Peel away waxed paper as you roll &
pinch seams together. Place, seam side
down, on a platter & refrigerate 30-45
minutes until chocolate has set. Slice
& serve. Makes 15 slices

(recipe: momontimeout.com)

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

Not much going on here – awaiting my babysitting
days/hours. This week is Knit group Tuesday
evening; Library knit group Weds. morning &
my special needs group Weds. evening. That
leaves Thurs/Friday for babysitting -we’ll see
where that goes.

It’s a rather gray/gloomy day, 80 degrees F.
expected high BUT 70% chance of thunder-
storms likely. Oh well – then I won’t have to
water my outside flowers, right? It ‘could’
be a good day to just read & catch up a bit
on my knitting. Several ladies in my knit
groups have decided they would knit flowers
with a specific purpose: to put on baby head-
bands for the Detroit Vets Baby Shower in
September. One of them purchased a
book of knit patterns to create flowers so
the two of them are happily creating – down
side to that? They decided I would knit the
headbands for them – sigh. Problem for me?
I have NO idea what colors to make them!
They both said: “Oh, just ANY colors!” (oh
well – think you can see where I’m going
with this . . . ). For several years I have knit
up little toddler headbands with small
crocheted flowers on them – until this year.

My headbands from last year

====================
Oh well – it’s for “THE GREATER GOOD” so
guess I’ll just do it. Have knit up 4 so far:
1 white, 1 light green, 2 yellow (one light
& white bright yellow). I do know one of
them is working on making Poppys – so
what color would you use for the back-
ground headband??? Black? Red? FOR A
TODDLER? Awaiting my instructions on
that matter . . .

Hope you’re having a GOOD day!

Hugs;

Pammie

Sometimes it’s all in one’s PERSPECTIVE!

Yesterday I was offered a bunch of yarn ‘to purchase’; this consisted of three medium-sized bags of various yarns. The friend who presented the ‘offer’ was just a go-between person who really didn’t know anything about yarn. She mentioned it came from her daughter-in-laws garage sale; I guess daughter-in-law thought there was some really good/valuable yarn there. Not calling myself a yarn ‘expert’ but I’ve been working with yarns now for a good thirteen-plus years (with various charity projects, etc.) and I’ve come to KNOW good yarn v/s really old/no longer produced yarns. In these bags were yarn I would not even pass on to my knit group ladies! Now comes the ‘fun’ part – how do I ‘tactfully’ tell my friend that? (I did, but it was a bit awkward). Like I said: It’s all in ones PERSPECTIVE, I guess!

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

(this sounds SOoooooo good)

Butter Pecan Choc. Chip Cake
with Nutmeg Frosting

1 box Super Moist Butter Pecan
cake mix
1 (3.4 oz) pkg. vanilla instant
pudding & pie filling
2 large eggs
1 stick butter or marg., melted
2/3 C. water
2/3 C. chocolate chips
2/3 C. chopped nuts (poster used walnuts)
2/3 C. butterscotch chips

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix dry cake mix, pudding
mix, eggs, butter & water. Fold in choc.
chips & nuts & spread in prepared dish.
Sprinkle butterscotch chips on top.
Bake 30-35 minutes. Remove from oven
& allow to cool.

Nutmeg Frosting:
1 can rich & creamy prepared
vanilla frosting
1 tsp. vanilla flavoring
1 1/2 tsp. ground nutmeg

Place frosting in a glass bowl/
container. Add vanilla & nutmeg –
microwave on High 30 seconds.
Mix well & pour over cooled cake.
Top cake with more nuts, if desired.

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

Pepperoni Pizza Biscuit Bites
(appetizer)

1 (12 oz) tube biscuits (with 12
biscuits)
24 slices pepperoni
shredded mozzarella (or)
cheese sticks cut into small
pieces
about 1/4 C. pizza or tomato sauce
1/4 c. chopped green onions (can
use regular onions)
1 tsp. drie oregano
1/4 tsp. garlic powder

Preheat oven 400 degrees F.
Spray a large baking dish with nonstick
cooking spray (poster used 10″ pie plate)
Cut each biscuit in half (you will have 24
halves) Roll each half as big as you can
get it using a rolling pin (or a glass). Spread
each half with pizza sauce, 1 slice pepperoni,
pinch shredded cheese & chopped onion.
Roll biscuit half up, tuck in ends & place in
prepared baking dish – repeat with rest
of biscuit halves & ingredients. Sprinkle
top with oregano & garlic powder. Spread
some pizza sauce on top & top with about
1/2 C. shredded cheese. Bake 20-25 minutes
until biscuits are cooked. Pull off pieces or
slice. Makes about 6 servings.

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

Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika

Preheat oven 350 degrees F.
Line a baking sheet with foil &
spray with nonstick cooking spray.
Add all spices to a small container
with a lid & shake until thoroughly
mixed – sprinkle mixture over
chicken. Place thighs on baking
sheet & bake 1 hour – until crispy.
(fully cooked, they should read
165 degrees F. on a food thermometer).
Serves 4 (2 thighs each)

(recipe: thesouthernladycooks.com)
——————————
Greek-style Potatoes

6 large russet potatoes
1 T. semolina flour

Seasoning Sauce:
3/4 C. olive oil
3/4 C. water
1 T. oregano
juice of 2 lemons
3 cloves garlic, very finely minced
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Spray large roasting or baking pan
with nonstick cooking spray. Peel
potatoes & cut into wedges about
1/4″ thick – lay potatoes in a single
layer on pan. Mix all sauce ingredients
in small bowl – pour evenly over potatoes
in pan & toss gently to coat. Sprinkle with
half of semolina flour –
Bake 40 minutes until potatoes begin to
golden & are crunchy on top. Carefully
turn potato wedges & sprinkle with
remaining semolina. Bake 20-30 minutes
longer or until golden & crunchy on top
side. Serves 6

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

Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkg. dry taco seasoning mix
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2-3 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
(optional: favorite taco toppings like
grated/shredded Cheddar cheese)

In large skillet over medium-high heat
cook ground beef; drain. Add taco seasoning
& water – according to pkg. directions.
Lightly spray insides of crockpot with
nonstick cooking spray. Place 2 tortillas in
crockpot so they cover the bottom & come
up sides some. Spread 1/4 of cream cheese
over tortillas; top with 1/4th of meat, cheese
& tomato sauce. Repeat layers 3 more times.
Cover & cook on Low 3-5 hours. Serve with
your favorite taco toppings & cheese.
Serves 8-10

NOTE: make sure cream cheese is softened

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

3-Bean Baked Beans

1/2 lb. ground beef
5 strips bacon, diced
1/2 C. chopped onion
1/3 C. packed brown sugar
1/4 C. sugar
1/4 C. ketchup
1/4 C. BBQ sauce
2 T. molasses
2 T. prepared mustard
1/2 tsp. chili powder
1/2 tsp. salt
2 (16 oz, ea) cans pork & beans,
undrained
1 (16 oz) can butter beans, rinsed/
drained
1 (16 oz) can kidney beans, rinsed/drained

Preheat oven 350 degrees F.
Spray a 2 1/2 qt. baking dish with
nonstick cooking spray.
In large skillet cook & crumble beef with
bacon & onion over medium heat until
beef is no longer pink; drain. Stir in sugars,
ketchup, BBQ sauce, molasses, mustard,
chili powder & salt – stir to combine. Stir
in beans & transfer to prepared dish.
Bake, covered, until beans reach desired
thickness, about 1 hour. Serves 12

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

(recipe: tasteofhome.com)
——————————-

Cheesy Garlic Cauliflower Casserole

1 large head cauliflower, chopped into
bite sized pieces
1 C. shredded Parmesan/Asiago/Romano
cheese (it comes in one container)
1 C. light sour cream
3 T. butter
1 T. minced onion
2 T. garlic powder
1 C. Garlic & Herb bread crumbs
(Cheddar cheese, shredded, optional
topping)

Preheat oven 350 degrees F.
Spray a casserole dish with nonstick
cooking spray.
Bring large pot of water to boil & add
cauliflower – boil until tender, about
10 minutes; drain. Add sour cream,
cheese, butter, garlic powder & minced
onion – stir until cauliflower is covered &
butter is melted – pour into prepared
casserole dish & add bread crumbs on top.
(poster added a little bit of shredded
Cheddar cheese before baking).
Bake 30-35 minutes. Once baked, stir
well to mix in the crunch of the bread
crumbs.

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

Cookie Cups

1 (18-20 oz) pkg. refrigerated
cookie dough, any flavor
assorted fillings (prepared
pudding or pie fillings)
or fresh cut fruit
whipped cream or Cool Whip
(thawed) for topping

Freeze packaged dough 1 hour
until firm.
Preheat oven 350 degrees F.
Turn a regular sized muffin tin
UPSIDE DOWN & spray bottoms
with nonstick spray. Slice firm
dough into 1/2 inch slices & place
a slice evenly onto each muffin cup
bottom. Bake 11-13 minutes until
dough has baked around cups &
turned golden brown. Cool cups
5-10 minutes before carefully
removing from pans.

NOTE: Cups are VERY delicate,so
remove them gently. If any break,
just eat them as plain cookies.
Fill cups with pie filling or fresh-
cut fruit & whipped cream.

(recipe: mrfood.com)

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

Turns out yesterday we DIDN’T get the
really bad thunderstorms – YAY! As far
as I know it was just rain! Just got an
email from our power company letting
us know their crews are on stand-by in
case of severe thunderstorms for THIS
afternoon – oh, great . . . sigh. Oh well,
I didn’t have anything special planned
for today/tonight, anyway!

Not much ‘exciting’ going on – babysitting,
special needs group, library knit group –
my ‘usual’.  The lady in my Panera group
that delivers the baby booties for us will
be gone until mid-June so we just keep on
knitting them. I counted today: 54 pairs.
You KNOW there will be lots more before
she’s back! I like knitting them – they knit
up fast (1 hr per pair – at least when I knit
them); they don’t use a lot of yarn (and I
still have a BUNCH of donated baby yarn
for them) and because they’re small, I can
knit them in the car while riding to & from
church Sundays while husband drives! Score!
(Keeps me busy & out of trouble – at least
that’s what my guys here say!)

Hope you’re having a great day!

Hugs;

Pammie

and we have BUNNIES – again!

Every Spring I look forward to seeing if I can spot our bunnies – these are wild bunnies that (usually) live in our yard in a space that used to be a garden – lots of wild blackberry bushes have taken over the area so they are well protected from predators. I saw one this morning – looking all fat & healthy (probably an adult) – just seeing them makes me happy.

Our weather has been really nice – yesterday it was SUPER sunny and got up to 71 degrees F. – YAY!!! (the rest of the week our forecast is for rain, but hey – we need that for the flowers, right?)

===========

I missed posting Cinco de Mayo recipes – so here’s a few, anyway

Double-Lemon Cheesecake Bars

52 Vanilla wafers, finely crushed,
about 2 C.
3 T. butter or marg., melted
4 eggs, divided
4 (8 oz, ea) pkgs. cream cheese,
softened
1 3/4 C. sugar, divided
3 T. flour
1 T. lemon zest AND
1/3 C. lemon juice (from 2 lemons),
divided
1/2 tsp. vanilla
2 T. cornstarch
1/2 C. water

Preheat oven 325 degrees F.
Line a 9 X 13″ baking dish with foil – ends
extending over sides (to use as handles).
In a bowl mix wafer crumbs & butter until
blended. Press onto bottom of pan & bake
10 minutes. Separate 1 egg; refrigerate yolk
until ready to use. Beat cream cheese, 1 C.
sugar, flour, lemon zest, 2 T. lemon juice &
vanilla in large bowl with elec. mixer until
blended. Add egg white & remaining 3 whole
eggs, one at a time, mixing on Low speed after
each – just until blended – pour over crust.
Bake 40 minutes until center is almost set.
Cool 1 hour & refrigerate 4 hours.
=
Mix cornstarch & remaining sugar in medium
saucepan; gradually stir in water & remaining
lemon juice just until blended. Bring just to a
boil on medium heat, stirring constantly. Cook
& stir until clear & thickened. Lightly beat reserved
egg yolk in small bowl with fork until blended.
Stir in 2 T. hot cornstarch mixture & return to
remaining cornstarch mixture in saucepan; stir
until blended. Cook 1 minute until thickened,
stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate
1 hour until firm. Using foil as handles, remove
cheesecake from pan before cutting to serve.
Makes 16

(recipe: kraftrecipes.com)
—————————-

Crockpot Mexican Taco Casserole

1 lb. ground beef or turkey
1/2 onion, chopped (optional)
1 C. corn
1 can black beans, drained/rinsed
1 can diced tomatoes w/green chilies (aka: Rotel)
1/2 envelope dry taco seasoning
garlic salt, to taste
2 C. cooked rice (poster used brown rice)
8 oz. shredded cheese (poster used Cheddar)

In skillet brown meat; add onions, taco seasoning,
tomatoes, beans & corn – stir to combine.
Spray insides of crockpot with nonstick cooking
spray. Spread cooked rice on bottom of crockpot &
sprinkle with garlic salt. Spoon meat mixture over
rice & top with cheese. Cover & cook on High
2-3 hours. Serves 10

NOTE: for some crunch, add crushed tortilla
chips on top before serving.

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

(this next recipe my son (the chef) makes for holidays – really tasty – he drizzles honey over the brie before wrapping then does the rest of steps – no jam)

Baked Brie w/Phyllo Dough & Jam
(appetizer)

6 sheets phyllo dough (14 X 18″ size)
1 stick (8 T.) butter, melted
1 lb. round brie cheese
4-6 T. preserves or jam (your choice;
suggestions: peach, strawberry, apricot)

crackers for serving
=
Preheat oven 425 degrees F.
Have on hand: a clean, dry dishcloth or
towel (needed to keep phyllo from drying
out).
Unroll phyllo & lay 1 sheet of dough onto a
large cutting board. Using a pastry brush,
brush dough with melted butter. Wrap phyllo
around brie (you can use more butter to get
folds to stick around brie). Brush next sheet
of phyllo with butter & place wrapped brie,
fold side down, in center of second phyllo
sheet – wrap around brie – repeat until you
have wrapped 5 sheets of phyllo around
cheese, always turning cheese over each
time so that folds are on the bottom.
Brush a generous amount of butter on 6th
sheet of phyllo. Spread jam across top of
wrapped brie – gently place phyllo over jam,
butter side down, being careful not to tear
the dough. Finish wrapping brie with dough,
folding edges underneath brie & using
additional butter, as needed, to smooth
phyllo folds around cheese. Brush additional
butter on top.
Place wrapped brie on a round baking pan or
cookie sheet. Bake 15 minutes until lightly
brown. Let stand 5 minutes before cutting.
Serve with crackers for dipping.

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

1-Pot Mexican Chicken & Rice

5 chicken thighs, bone in/skin on
1 yellow onion, diced
1 tsp. garlic powder
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 T. olive oil
1 C. white rice, uncooked
1 T. minced garlic
2 C. chicken stock
1 C. salsa
1/2 red bell pepper, minced
optional garnish: chopped parsley

Preheat oven 350 degrees F.
Heat cast iron skillet on High heat.
Season chicken with garlic powder,
chili powder, cumin, oregano, paprika,
salt & cayenne pepper. Place chicken,
skin sides down, in skillet & cook
4-5 minutes until browned – flip &
cook 3-4 minutes on other sides.
EITHER: remove chicken to a plate,
(OR) push chicken to sides of skillet:
Add olive oil & heat to medium-high.
Add onions & cook 3-4 minutes. Once
onions are mostly cooked, add garlic &
cook 30 seconds while stirring. Add
uncooked rice, salsa & bell pepper –
cook 1 minute unitl boiling. Pour in
chicken stock & place chicken back in
skillet, skin sides up. Cover & bake
35-40 minutes. Serves 5

(recipe: yummly.com)
———————————–

Cheesy Beef Enchiladas

8 corn or flour tortillas
1 lb. ground beef
1/2 C. chopped onion
1 clove garlic, chopped
1 (4 oz) can fire-roasted chopped
green chiles, drained
1 (15.5 oz) can black beans, drained/
rinsed
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
about 3 C. enchilada sauce, divided
2 C. shredded Mexican-style 4-blend cheese
(or whatever cheese you like)
=
Toppings:
chopped green onions
chopped tomatoes
fresh chopped parsley
sour cream
sliced black olives

Preheat oven 350 degrees F.
Brown ground beef & onion in skillet;
drain. Add chopped garlic, green chilies,
black beans, cumin, pepper/salt & 1 1/4
C. enchilada sauce to ground beef. Stir &
cook on Low 8-10 minutes. Spread 3 T.
enchilada sauce evenly in bottom of a
9 X 13″ baking dish. Place stacked tortillas
on a microwave-safe plate & microwave
all 30 seconds to warm & make them
more pliable. Fill each tortilla with hamburg
mixture & place in baking dish. Pour 1 C.
enchilada sauce over tortillas & spread
evenly. Sprinkle 2 C. shredded cheese on
top evenly & bake 25 minutes. Garnish
with your favorite toppings.
Makes 4-6 servings

(recipe: thesouthernladycooks.com)
—————————–
Chicken Tortilla Dump Dinner

2 (10 oz, ea) cans diced tomatoes
with chilies (like RoTel)
1 C. chicken broth
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 (15.5 oz) can black beans,
drained/rinsed
1 (10 oz) bag frozen corn
5 C. cooked/shredded chicken
(from small rotisserie chicken)
12 small corn tortillas, cut into
quarters
1 (8 oz) block Monterrey Jack
cheese, shredded (about 2 C.)
1/2 C. sour cream
1/3 C. diced red onion
1/3 C. loosely packed fresh
cilantro, chopped

Preheat oven 375 degrees F.
Spray insides of 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl stir diced tomatoes
with chilies, chicken broth, chili
powder, cumin & salt. Add black
beans, frozen corn, chicken, tortilla
wedges & half the cheese – stir to
evenly distribute & moisten all the
ingredients. Place in prepared dish
& spread evenly. Loosely cover
with foil & bake 25 minutes.

Raise oven temp. to 400 degrees F.
=
Remove foil & sprinkle top with
remaining cheese. Bake until cheese
melts, about 10 minutes. Remove
from oven & top with dollops of
sour cream; sprinkle with red onion
& cilantro. Serve hot.
Serves  6-8

(recipe: foodnetwork.com)
——————————-

Crockpot Peaches ‘n Cream
Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

In a bowl mix cream cheese &
sugar until smooth. Pour pie
filling into bottom of crockpot
& smooth out. Top filling with
cream cheese mixture then
sprinkle dry cake mix on top.
Pour melted butter evenly
over top. Place 6-8 paper
towels between lid of crockpot
& lid (to help absorb moisture).
Cover & cook on High 1-2 hours.
Serves 4-6

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

Cherry Choc. Chip Cookies

1 C. (2 sticks) butter, softened
3/4 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 C. chocolate chips
3/4 C. chopped maraschino cherries

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec.
mixer, beat butter & sugars until light
& fluffy, about 2 minutes. Add eggs &
vanilla – beat until combined. In another
bowl mix flour, baking soda & salt – stir into
wet ingredients then fold in choc. chips &
cherries. Using a large cookie scoop, scoop
cookies onto prepared baking sheets & bake
until set, 12-15 minutes. Makes 22 cookies

(recipe: delish.com)

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

I need to brag a little on my husband – he’s
the kind of person who can fix or figure out
just about anything. My (3-4 yr old) cell phone
has been acting up lately: in middle of typing
a text I will suddenly lose the keyboard & am
unable to continue – or it will suddenly jump
to another screen totally – frustrating! We
were talking about me possibly getting a new
phone but I wanted to download all my photos
FIRST – well, that became almost impossible.
Enter my husband! It took him a good hour to
finally get the data transferred to my computer –
there were 2 photos that I really wanted to save
and (almost) no amount of fiddling with the data
would allow them to be transferred/saved. He
kept working at it and FINALLY succeeded – YAY!
(I’m still learning how to make a video using my
phone, but super cute 2 yr old grandson is making
that a ‘needed’ thing!) Managed to get him being
his usual crazy/funny self and wanted to save those,
too. All is well – we will be off to the phone store
in a little while – time to ‘teach an old “lady” new
tricks’ – right? (don’t know about you, but I DREAD
having to learn how to operate something digital/
new – sigh).

Hang in there!

Hugs;

Pammie

PS: Got a small reprieve on knitting baby booties –
my friend who’s been delivering them will not be
able to do so until end of the month, so I’m trying
to finish the yellow blanket (nice pattern, just boring
to knit). Also – stepped out of my comfort zone yesterday
and bought a hand-crank yarn ball winder.
I already have an electric one which drives me nuts –
never makes the yarn ‘balls’ tight – they are very loose
& almost fall apart right after using. New winder works
like a charm – YAY! Yep – even though I’m quickly
approaching 71, it’s never too late to learn something
new.

It’s FRIDAY!

It’s a GOOD day! Just got back from going to a church rummage sale (they do one every year) – you KNOW it’s a small world when you run into 5 people you know (and I don’t even GO to that church!) Got a few good deals – not much. They used to have a LOT more volunteers and had a 3-day sale TWICE a year, now they’re down to once in the Spring. Went to our local Meijers for a few items (they’re remodeling the entire store – what a nightmare trying to find anything!) Came home with one of their rotisserie chickens for tonight’s dinner.

It’s been a VERY busy week, something (or more than one) going on every day. Babysat 3 days – will go in at 3 today. Baby grandson is such a HOOT! The other day he was going around (with hands pumping the sky) yelling: “Rock and Roll!” Too funny! Yesterday, out of the blue, he started saying “Jumpy, jumpy, jumpy” and doing that very thing (until I was dizzy with it!). Keeps my young, that’s for sure!

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

Turtle Cake

1 (15.25 oz) box Pillsbury Moist
Supreme German Chocolate Cake mix
(with pudding in mix)
1 C. evaporated milk, divided
1/2 C. butter or 8 T./1 stick, softened
1 (11 oz) bag caramels (or about 40
pieces, unwrapped)
1 C. semi-sweet chocolate chips
1 C. pecan or walnut pieces

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Prepare cake accordg. to box directions
then add 1/2 C. evaporated milk & butter,
using elec. mixer. Pour half of batter (about
2 1/2 C.) into prepared dish. Bake 10 minutes.
While cake is baking, melt caramels with 1/2 C.
evaporated milk either on top of stove or in
microwave (takes about 2 1/2 – 3 minutes in
microwave – stir every 1 minute). Pour melted
caramels over cooked cake & sprinkle on
chocolate chips & nuts. Pour rest of cake mix
on top of caramels/chips & nuts & bake
another 35 minutes.

Option: Cake is good served with ice cream

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

1-Pot Chili Mac & Cheese

1 T. olive oil
2 cloves garlic, minced
1 diced onion
8 oz. ground beef
4 C. chicken broth
14 1/2 oz. diced tomatoes
3/4 C. white kidney beans (canned –
drained/rinsed)
3/4 C. kidney beans (canned –
drained/rinsed)
2 tsp. chili powder
1 1/2 tsp. cumin
kosher salt
ground black pepper
10 oz. elbow pasta
3/4 C. shredded Cheddar cheese
2 T. fresh parsley, chopped

In large skillet or Dutch oven,heat
olive oil over medium-high heat.
Add garlic, onion & gr. beef – cook
until browned, 3-5 minutes, crumbling
beef as it cooks – drain. Stir in chicken
broth, tomatoes, beans, chili powder &
cumin; season with salt/pepper, to
taste. Bring to simmer & stir in pasta.
Bring to a boil; cover & reduce heat –
simmer until pasta is cooked through,
about 13-15 minutes. Remove from heat;
top with cheese & cover until melted –
about 2 minutes. Serve immediately,
garnished with parsley, if desired.
Serves 4

(recipe: yummly.com)
————————————-

Glorified Hash Browns

2 cans cream of celery soup,
undiluted
2 (8 oz, ea) cartons spreadable
chive & onion cream cheese
1 (2 lb) pkg. frozen cubed hash
brown potatoes
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large microwave-safe bowl,
combine soup & cream cheese. Cover
& cook on High 3-4 minutes until
cream cheese is melted, stirring
occasionally. Add potatoes & stir
to coat. Spoon into prepared dish.
Bake, uncovered, 35-40 minutes until
potatoes are tender. Sprinkle top with
cheese & bake 3-5 minutes longer until
cheese has melted. Serves 10

Freezer option:
Prepared unbaked casserole & sprinkle
cheese on top. Cover & freeze.
To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking. Preheat oven 350 degrees F. Bake
as directed, increasing time as necessary
to heat through & for a thermometer
inserted in center to read 165 degrees F.
when fully cooked.

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

Easy Chicken Pot Pie

3 chicken thighs, boneless/skinless,
chopped
2 T. butter
1 T. vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 medium potatoes, chopped
3 carrots, chopped
2 T. fresh thyme leaves
2 C. chicken broth
1/4 C. butter
1/4 C. flour
1 1/2 C. milk
1 C. frozen peas (no need to thaw)

Topping:

1 sheet puff pastry, thawed
1 egg, slightly beaten
1/2 tsp. poppy seeds (optional)
1/2 tsp. fresh thyme leaves
=
Preheat oven 350 degrees F.
In medium saucepan melt butter & oil
over medium heat. Add chicken & cook
until no longer pink & lightly brown –
remove chicken to a bowl. Add onion &
garlic to pan & cook about 5 minutes to
soften. Add potatoes, carrots, celery;
pour broth over veggies & add thyme –
bring to boil & turn heat to simmer.
Place chicken back in pot & cook in
broth. In small pot melt butter for
sauce – add flour & whisk until a
smooth paste forms. Add milk & bring
to boil. Pour sauce into pan with pie
filling – mix well. Add peas & place in
a casserole dish or pie plate. Place
puff pastry over top of filling &
crimp edges (or let hand over edge).
Brush top lightly with beaten egg &
(if using) scatter poppy seeds & thyme
leaves on top. Bake 35-40  minutes until
pastry is golden & filling is bubbling & not.
Serves  6

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

Crockpot “Under the Sea” Dip

1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can cream of shrimp soup
2 C. cooked shrimp, tails removed/
cleaned/chopped into bite sized pieces
6 oz. crab meat, chopped or flaked
(poster used imitation crab)
2 C. shredded cheese (they used Cheddar)
1/8 tsp. cayenne pepper

Dippers: crackers, toast points, crusty
Italian bread
=
Spray insides of crockpot with
nonstick cooking spray. Place all
ingredients in crockpot (except
dippers). Gently stir until well
combined; cover & cook on Low
2-3 hours, stirring often. Serve
with dippers. Serves 8-10

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

Vinegar-braised Chicken & Mushrooms

4 lb. assorted bone-in, skin on
chicken pieces (breasts & thighs)
2 lb. mushrooms (cremini, white or
baby Bella, cleaned)
2 C. chicken broth
3/4 C. balsamic vinegar
1/4 C. red wine vinegar
5 carrots, peeled/roughly
chopped (can use baby carrots)
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 T. olive oil
2 T. flour
kosher salt/black pepper

Season both sides of chicken
generously with salt/pepper. Heat
olive oil in large cast-iron skillet or
Dutch oven over medium-high heat.
In batches, brown chicken on all sices,
then transfer to a separate plate.
Reserving 2-3 T. oil, drain off fat in
pan & saute carrots & onion until
tender (about 10 minutes) Add
mushrooms & cook 6-8 minutes
until softened. Add crushed garlic &
saute 2 minutes longer. Season
mixture with salt/pepper then
transfer (discarding garlic) to plate
with chicken. Sprinkle flour in Dutch
oven & cook 1-2 minutes, whisking
continuously, until pasty & smooth.
Pour in vinegars & whisk until smooth;
cook mixture 3-5 minutes until
thickened & reduced, then slowly mix
in chicken broth. Return chicken to
pot & add bay leaf – bring to boil. Reduce
heat to Low, partially cover pot & let
simmer 35-40 minutes until chicken is
cooked through. Return vegetables to
pot & serve with reduced sauce.
Serves 6

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

Crockpot No Bake Cookies

1 stick (1/2 C.) unsalted butter,
melted (do not use margarine
or tub versions)
1/2 C. milk
1 C. sugar
1 3/4 c. powdered sugar
3 C. old fashioned oats (can use
quick oats)
1/2 C. creamy peanut butter

Line cookie sheets with
parchment paper.
In bowl combine sugar, powd.
sugar, cocoa – mix then add
butter & milk; mix until fully
combined. (should be a little
thinner than brownie batter).
Pour mixture into 4 qt. crockpot
(if using larger crockpot, cooking
times may reduce significantly).
Pour oats on top of batter – do
not mix. Place peanut butter in
middle, on top of oats – do not
mix. Cover & cook on High 1 hr
15 minutes until cocoa mixture
reaches a rolling boil. Stir well &
use a cookie scoop to place 2 dozen
cookies on a lined cookie sheet.
Allow cookies to set for a few hours
then store in a sealed container.
Makes 2 dozen.

(recipe: recipesthatcrock.com)

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

Our weather is typical May – sometimes sunny, mostly
rainy but at least the flowers are blooming – YAY!

Hope you are having a nice day;

Hugs;

Pammie

It’s Saturday again – YAY!

It’s been another busy week – today is my OFF/FREE day and I spent a good 2+ hours just going shopping! I have been looking for a Spring-type ‘something’ to hang on my shepherd’s crook by our porch entrance; found a nice wooden Welcome sign at KMart, but it was $20 and I’m a cheapskate. Went to Big Lots and found a really nice all metal one for $7 – SCORE! I’ve been needing winter everyday shoes for about a month now (should I admit? Ever since I kicked a big glob of ice behind my car tire and that took off part of my rubber sole!). I’ve scanned Amazon and all types of sites for those shoes – found some really close – had them sent (too small/tight) – sent them back only to find they don’t sell the next half-size up of that particular shoe! Found another close match – ordered them in the half-size bigger only to find that the way they were constructed really jammed my stupid bunion – (ah, the fun of getting old . . .bunions!) so sent them back as well. Today I finally found something VERY close to my old shoes – these are all leather Cobbie Cuddlers – sure hope they work! Stopped at our local charity thrift store & found the perfect top to go with a new skirt AND a really nice beaded black winter sweater with snowflakes on it for $6!!! I know most people try to avoid those sweaters but I like them for winter – just for fun! All-in-all, it was a GOOD shopping day!

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

Carrot Cake Bars with Cream
Cheese Frosting

Cake:  Step One

1 1/4 C. unsweetened applesauce (or oil)
2 C. sugar
3 eggs

Step Two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step Three:
2 C. grated carrots
1 C. shredded sweet coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple, not drained:
use IN JUICE, not syrup

Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
=
Preheat oven 350 degrees F.
Lightly spray a 10 X 15″ jelly roll pan
with nonstick cooking spray or line
with parchment paper.
Combine cake ingredients; first Step one,
then two, then stir in Step 3. Pour batter
into prepared pan & bake 25-30 minutes
until a toothpick inserted into center
comes out clean. Cool completely.
=
Frosting:
Using an elec. mixer in large bowl beat
butter & cream cheese until fluffy. Add
vanilla & powdered sugar (in small batches
until fully incorporated) – beat until smooth.
Spread on top of cooled cake bars.
Store leftovers in an airtight container,
refrigerated, up to 3 days. Makes 36 bars

(recipe: momontimeout.com)
———————————-
The Best Tuna Casserole

3 C. wide egg noodles (about 5 oz)
1/4 C. unsalted butter
1 C. celery, chopped
1 red bell pepper, chopped
1/2 onion, diced
1/4 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/4 C. whole milk
2 T. Dijon mustard
12 oz. water-packed chunk tuna, drained
1/2 C. frozen peas, thawed
4 oz. Cheddar cheese, shredded
1/2 C. panko bread crumbs
1/4 C. grated Parmesan cheese
1 tsp. smoked paprika
1 T. chopped parsley
1 T. butter, melted

Preheat oven 375 degrees F.
Lightly spray a 2 qt. baking dish
with nonstick cooking spray. Cook
noodles accordg. to pkg. directions for
al dente – drain. In large skillet over
medium heat, melt butter. Add celery,
bell pepper & onion – cook until onion
is translucent, stirring frequently. Stir
in flour, salt & pepper – slowly add milk &
cook, stirring constantly, until thick &
bubbly. Stir in Dijon mustard. Add tuna,
peas, noodles & Cheddar cheese – fold into
sauce & pour into prepared dish. In a small
dish combine panko, Parm. cheese, paprika,
parsley & melted butter – sprinkle over top
of casserole & bake 25-30 minutes,
uncovered, until heated through & golden
brown on top. Let stand a few minutes before
serving. Serves 10

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

Crockpot Smothered Pork Chops

6 pork chops
2 (10 3/4 oz, ea) cans cream of mushroom
soup
6 oz. can French fried onions
2 stalks celery, chopped
1 1/4 C. milk
1 1/2 tsp. salt
1 tsp. black pepper

Cooked rice to serve 8

Cut pork chops into bite-sized pieces &
place in crockpot. Add all other ingredients
(except rice) to crockpot & stir to combine
well. Cover & cook on High 4 hours (or
Low 6 hours). Serve over rice & sprinkle
French Fried onions on top of each serving.
Serves 8

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

Crispy Roasted Chicken

1 (3-4 lb) whole chicken (giblets
removed, if included)
6 cloves garlic, minced (about 2 T.)
2 T. butter, melted
salt/pepper

Thoroughly rinse insides & outsides of
chicken – gently pat dry using paper towels.
Using your fingers, carefully lift up skin on top
of chicken (near the neck) & pull up gently. Using
your other hand, gently separate skin from breast
& thigh meat – stuff half of garlic between skin &
meat so that it fairly evenly spread out. Spread
remaining garlic over inside cavity of chicken.
Baste entire outside of chicken with melted butter
– sprinkle generously with salt/pepper.

(OPTION: cover & refrigerate for 12-24 hours)

Preheat oven 450 degrees F.
Place oven rack to lowest position.
In large roasting pan, loosely place foil
in bottom of pan. Place a V-shaped baking
rack in bottom of roasting pan. Flip chicken
so breast side faces down, tucking wings under
& place on V rack. Roast chicken 25 minutes.
Remove pan from oven. Using 2 large wads of
paper towels, flip chicken to breast side up
until a thermometer inserted into thickest part
of breast reads 135 degrees F.  15-25 minutes.

Increase oven temperature to 500 degrees F.

Continue to roast chicken until skin is golden
brown, crisp in thermometer inserted into
thickest part of breast registers 160 degrees F.
and 175 degrees inserted into thickest part
of thigh, 10-20 minutes. Transfer chicken to
a cutting board & let rest 20 minutes. Carve &
slice immediately.

NOTE: For a slightly less crispy version
Cook chicken – breast side down about 1 hour
at 375 degrees F. Basting every 20 minutes is
a plus.

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

Shrimp, Peas & Rice

1 T. unsalted butter
2 C. chicken broth (canned/low sodium)
1/2 C. frozen peas
1 C. uncooked converted brown rice
4 tsp. olive oil, divided
1 1/4 lb. peeled/deveined shrimp
2 T. grated Pecorino Romano cheese
1 T. chopped parsley (garnish)

In large heavy skillet melt butter over
medium heat; add rice & saute 2-3
minutes. Add chicken broth & peas –
bring to boil. When just about all
liquid is absorbed, cover & reduce heat
to Low. Cook, covered on Low 20 minutes
until rice is cooked through. Turn off heat
& let stand, covered, 5 minutes.

Meanwhile – in second large skillet heat 2 tsp.
olive oil over medium heat until hot. Season
shrimp with salt/pepper & add to hot skillet.
Cook 2-3 minutes until shrimp is opaque & cooked
through. Remove from pan. Add 2 remaining
tsp. olive oil to skillet on High heat & add cooked
rice, shrimp, grated cheese & parsley – saute
another 1-2 minutes to slightly crisp, mixing well.
Serves 4

(recipe: skinnytaste.com)
——————————–

Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained
6 whole wheat tortillas (6 inch)
1 C. Mexican-style shredded cheese,
divided
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown meat with onions &
chili powder in large skillet
over medium-high heat. Add
tomatoes & corn; cook 5
minutes, stirring occasionally.
Spoon 1 C. mixture into a 2 qt.
round casserole dish; cover
with 3 tortillas, overlapping if
necessary to fit in dish. Top
with 2 C. remaining meat
mixture & 1/2 C. cheese. Cover
with remaining tortillas & meat
mixture. Cover & bake 25-30
minutes until heated through.
Top with remaining cheese;
bake, uncovered, 5 minutes until
melted. Cut into wedges & serve
topped with sour cream.
Serves 4

(recipe: kraft.com)
——————————

Strawberry Cream Cheese Cookies

3/4 C. chopped strawberries
1 T. lemon juice
1/2 C. plus 1 T. granulated sugar
2 C. flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 C. butter, softened
1/4 C. packed brown sugar
1 large egg
1 tsp. vanilla

Filling:

4 T. cream cheese, softened
3 T. powdered sugar
zest of 1 lemon

Preheat oven 350 degrees F.
Line 2 large baking sheets with
parchment paper & spray with
nonstick cooking spray.

Dough:

In small bowl stir strawberries, lemon
juice & 1 T. gran. sugar until combined.
Let stand 10 minutes then drain.
In medium bowl whisk flour, baking
powder & salt. In large bowl using elec.
mixer, beat butter, remaining 1/2 C. sugar
& brown sugar until fluffy. Beat in egg &
vanilla then stir in flour mixture until
just combined. Using a wooden spoon,
very gently fold in strawberries.

Filling:
In medium bowl combine cream cheese,
powdered sugar & lemon zest until smooth.
Scoop into 12 small balls (about 1 1/2 tsp. each)
& place on prepared baking sheet.  Using a
medium cookie scoop, scoop heaping table-
spoons of dough (about 24 balls) & flatten
into pancake-like circles on baking sheet. Place
cream cheese filling ball on top of 12 pieces of
dough. Place remaining dough on top of filling &
pinch edges together – roll gently into balls. Arrange
stuffed cookie dough balls 2 inches apart on sheets
& bake about 18 minutes until cookies are set &
just golden around edges. Makes 12

(recipe: delish.com)
=====================

Our weather is now typical Spring in Michigan-
41 degrees F., gray and rainy. Looking at today/
tonight’s forecast it’s NOT NICE: 90% chance
of rain/snow then snow!!! UGH! Less than an
inch accumulation – but COME ON! WE WANT
SPRING!!! I can’t complain too much because
I’ve seen snow on Easter before – one year when
I was around 10 yrs. old there was a good 2 FEET
of snow Easter morning – BIG SHOCK! Oh well –
we Michiganders are resilient – we’ll get through
this with flying colors! I have faith!

Have a great day!

Hugs;

Pammie

Relaxing on a Tuesday

Our weather has improved some (if you don’t look at the temperatures, that is) – it’s a bright, sunny CLEAR day out there! We had a BIG snowfall Sunday night  to Monday leaving our driveway almost impassable but then our neighbor’s new plow guy just happened to be out there plowing when middle son left to go to work. Plow guy asked if it was OK for him to plow directly around our semi-circle (instead of backing up numerous times) – son said “Sure!” so now our drive is really CLEAR of snow! YAY! Tonight is my knit group’s Yarn Swap and I’m thankful I didn’t have to babysit today; that said, I’ve been ‘lounging around’ by crocheting a border on a baby blanket for a friend who’s shower is in March. (It’s the last ‘multiple pinks’ blanket I knit – I have several blues & pinks baby blankets and once I found out she’s having a girl, decided that was the blanket to give her. Only one problem – it wasn’t very long so I decided to put a white crocheted border on it – and now a kind of scalloped fancy trim to boot. It looks really nice AND it’s bigger! Score! Still plan on knitting a hat & booties, perhaps a few head bands for her as well.

Just got my special needs group’s newsletter sent to the church for printing (YAY!) Tomorrow’s weather sounds really nasty: starting around 11 a.m.: snow/rain/freezing rain/then more rain before 4 pm, winds up to 24 mph. Not sure, yet, if we’re going to cancel my special needs group. I have Library Knit group 10-12 p.m., babysitting 2 – around 4, then special needs 7-8:15 p.m. so I’m taking my special needs group’s paperwork with me when I babysit JUST IN CASE I have to call everyone to cancel – ah, the FUN of a Michigan winter!

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

Blueberry Fluff

12 oz. fresh blueberries, divided

2 T. sugar

1 T. cornstarch

3 T. water

3 C. Cool Whip (1 tub, thawed)

3 C. mini marshmallows

1/2 C. sliced almonds

In small bowl mix cornstarch & water.

Add blueberries, sugar & cornstarch

mixture to a small saucepan over

medium heat. Cook about 20 minutes

until sugar dissolves & blueberries

soften. Smash berries using a potato

masher to create a sauce (leaving

some big pieces). Set aside to cool

to room temp. In large bowl stir

Cool Whip, marshmallows, almonds,

remaining 6 oz. blueberries & sauce –

mix until combined. Serve in

individual bowls or cups & top with

extra berries & almonds, if desired.

Serves 8

 

NOTE: This can be made up ahead

up to 6 hours of serving time. Store

in airtight container in fridge.

 

(recipe: realhousemoms.com)

 


Creamy Tuscan Tortellini Soup

5 mild Italian sausages, grilled/or
cooked – cool then slice
2-3 T. olive oil
1 small onion, diced
2-3 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1 T. Italian seasoning
2 (15 oz, ea) cans white beans,
UNdrained or rinsed
1 (15 oz) can fire-roasted diced
tomatoes with garlic
1 (32 oz) carton chicken stock
1 (20 oz) pkg. refrigerated cheese
tortellini
1/2 C. heavy cream (or milk)
5 oz. fresh spinach (optional)

grated Parmesan cheese – garnish

In large pot over medium heat-
heat oil; add onion & cook, stirring,
about 5 minutes. Add minced garlic &
cook 1 minute – season with salt/pepper
& Ital. seasoning. Stir in white beans,
diced tomatoes & chicken stock – bring
to gentle boil. Add tortellini & sliced
sausages. Reduce heat to medium-low;
simmer 18-20 minutes until tortellini is
cooked. Stir in heavy cream – cook 5
more minutes. Stir in spinach (if using)
& cook 2-3 minutes until spinach wilts.
Taste for seasonings, if necessary.
Serve with freshly grated Parmesan cheese.
Serves 12

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

5 Ingredient Bacon-wrapped Cream
Cheese Chicken

1 lb. boneless skinless chicken breasts cut
into 4 (4 oz ea) pieces (pound to about
1/4″ thick)
4 T. cream cheese
1/4 C. Pepper Jack cheese, shredded
2 T. chopped green onion
4-8 pieces bacon

Preheat oven 375 degrees F.
In a bowl mix cream cheese, chopped
green onion & Pepper Jack cheese –
place 1/4th of this mixture in middle
of each piece of chicken. Starting at
long side, roll chicken up, keeping
chicken mixture in middle. Wrap 1-2
slices bacon around chicken & secure
with a toothpick (if needed). Place
pieces on a rimmed baking sheet &
bake 30 minutes. Place chicken under
broiler about 5 minutes to fully brown
& crisp bacon. Turn each breast over &
broil another 3 minutes on other side
to crisp up bottom side. Serve immediately.
Serves 4

(recipe: praycookblog.com)
——————————–
Baked Crab Rangoon

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
1 small green onion
4 oz. imitation crab
3 oz. cream cheese, softened
14 wonton wrappers

Preheat oven 425 degrees F.
In a bowl cut up the crab &
mix with garlic salt, Worc. sauce,
green onion & cream cheese.
Place wonton wrappers into
muffin cups & spoon mixture
into wrappers. Bake 8-10
minutes until golden brown.
Makes 14

(recipe: FB – Linda’s Kitchen)
———————————

Chicken Bombs (appetizers)
GRILL or OVEN methods

5 boneless skinless chicken breasts
(makes 10 bombs)
5 jalapeno peppers, sliced in half, seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby Jack cheese, shredded
1 C. Barbecue sauce
=
Preheat GRILL 350 degrees F.
(if using oven: preheat 375 degrees F.)

Slice chicken breasts in half (like a hamburger
bun); place between 2 sheets waxed paper &
lightly pound until 1/4″ thick – season with salt/
pepper. In a bowl mix both cheeses together &
spoon about 1 T. into each pepper half. Place
pepper (cheese sides down)on top of chicken
breasts & wrap up (as best you can). Wrap each
chicken breast completely with 2 slices bacon.
Start at one end & wrap half the breast; finish
second half with another slice of bacon.

Grill:
Place chicken on preheated grill over indirect
heat for 30 minutes until chicken is done. Turn
every 5 minutes & baste with BBQ sauce each
time you turn it.

Oven:
(SEE NOTE:)
Place chicken on a sprayed rimmed cookie sheet &
bake 30 minutes until chicken is done. Baste a few
times with BBQ sauce & finish under broiler to set
the BBQ sauce.
NOTE:  Poster suggests a 400 degrees F. oven and
NO BBQ sauce for first 20 minutes, turning once to
cook bacon. Reduce oven heat to 375, change pans
to loosen some of the bacon fat (if you don’t have
a broiler pan). Cover in BBQ sauce & finish baking.
Makes 10 ‘bombs’

(recipe: yummly.com)
————————

Oven Roasted Asparagus

1 bunch asparagus spears
3 T. olive oil
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 T. fresh squeezed lemon juice,
(optional)

Preheat oven 425 degrees F.
Remove woody ends of asparagus.
Place spears on a rimmed baking
sheet & drizzle olive oil over top.
Sprinkle with garlic, salt/pepper &
mix, using your hands; arrange in
single layer. Bake 10-15 minutes
until just tender, depending on
thickness of stalks.
If desired, sprinkle with lemon juice
just before serving. Serves 4

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

Buttery Onion Soup

2 C. thinly sliced onions
1/2 C. butter, cubed
1/4 C. flour
2 C. chicken broth
2 C. milk
1/2 to 2 C. shredded mozzarella
cheese
salt/black pepper – to taste

croutons, optional
=
In large saucepan cook onions in
butter over Low heat until tender &
transparent, about 20 minutes.
Stir in flour. Gradually add broth &
milk; cook & stir over medium heat
until bubbly. Cook & stir 1 minute
longer; reduce heat to Low. Add
cheese & stir constantly until
melted (do not boil). Season
with salt/pepper. Serve with
croutons, if desired. Serves 6

(recipe: tasteofhome.com)
—————————–

I’ve made these before – they’re YUMMY!

Potato Chip Cookies

2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato
chips

Preheat oven 300 degrees F.
In large bowl cream butter & sugar.
Slowly add flour & vanilla until well
blended – stir in potato chips & mix
well. Drop by rounded teaspoons
2 inches apart on ungreased cookie
sheets. Using a fork, flatten each
cookie. Bake 20-22 minutes until
light golden around edges. Let
stand 5 minutes then remove to
a wire rack to cool completely.
Makes 48 (4 dozen)

NOTE: After cooling you can sprinkle
tops of cookies with powdered sugar
or drizzle with melted chocolate.

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

Hope you have a GREAT Day!

Hugs;

Pammie

Friday

Hello! The weather here in Michigan continues to baffle us – yesterday it was foggy, dreary, rainy which melted any snow on the ground. Last night we had high winds – today it’s lightly snowing, temp 17 degrees F. with a wind chill of -1 degree F.   go figure! I spent yesterday babysitting my grandson – turned out to be a good day (meaning he didn’t ‘challenge’ me – smart child!). Got 2 pairs of baby booties knit and some work done on the current baby blanket (nothing special, variegated yarn – another blanket for Crisis Pregnancy Center’s Mobile unit.)

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

(the site is still doing the teeny/tiny print so I’m typing each recipe which makes for double spaced lines – sorry)

Grandma’s Honey Muffins

2 C. flour

1/2  C. sugar

3 tsp. baking powder

1/2 tsp. salt

1 large egg, room temp

1 C. 2% milk

1/4 C. butter, melted

1/4 C. honey

Preheat oven 400 degrees F.

Line 12 muffin cup tins with paper

liners or spray with nonstick cooking

spray. In large bowl combine flour,

sugar, baking powder & salt. In another

small bowl combine egg, milk, butter &

honey-stir into dry ingredients just until

moistened. Fill muffin cups 3/4ths full.

Bake 15-18 minutes until a toothpick

inserted into center comes out clean.

Cool 5 minutes before removing

from pan to a wire rack. Serve warm.

Makes 12

 

Freezer Option:

Freeze cooled muffins in freezer

containers. To use: thaw to room

temp or, if desired, microwave each

muffin on High until heated through,

20-30 seconds.

 

(recipe: tasteofhome.com)


(YAY – site is working again!)

Crockpot Lemonade Chicken

6 whole boneless skinless
chicken breasts
6 oz. frozen lemonade concentrate,
thawed
1 T. apple cider vinegar
3 T. brown sugar
1/4 C. ketchup
=
Cooked rice or noodles to
serve 6-8
=
Place chicken in bottom of crockpot.
In medium bowl combine remaining
ingredients & pour over chicken.
Cover & cook on Low 6-8 hours (or
High 3-4 hours) until chicken is
cooked through. Serve over cooked
rice or noodles.
Serves 6-8

(recipe: crockpotladies.com)
——————————–
Easy Sausage Quiche

1 (16 oz) pkg. pork sausage
4 green onions, sliced
1 C. (4 oz) shredded Cheddar cheese
4 eggs
2 C. Half & Half (or milk)
1 C. Bisquick baking mix

Suggested toppings:
sour cream
chopped tomatoes
chopped fresh parsley
=
Preheat oven 400 degrees F.
Place sausage in a lightly greased
2 qt. round casserole dish*; top
with onions & cheese. In a bowl
beat eggs, Half & Half & Bisquick
using a wire whisk until well blended –
pour over cheese. Bake 45-50
minutes until a knife inserted into
center comes out clean. Cool 5
minutes; cut into wedges.
Add toppings & serve. serves 4-6

NOTE: *you can substitute a 9 X 13″
baking dish for the 2 qt. round dish.
Bake 20-25 minutes.

(recipe: www.jimmydean.com)


Ground Beef Stuffed Pepper Skillet

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 C. diced green bell pepper
1/2 C. diced red bell pepper
1 (14.5 oz) can fire-roasted diced
tomatoes
3/4 C. uncooked long grain white
rice
2 C. beef broth
2 T. tomato paste
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 C. shredded Colby-Jack
cheese
1 T. fresh parsley – garnish

In large skillet over medium heat
brown ground beef, onion & garlic
until meat is fully cooked, crumbled
& no longer pink. Drain. Place skillet
back on heat & add bell peppers, diced
tomatoes, rice, beef broth, tomato
paste, Ital. seasoning, salt/pepper –
stir to combine & bring to boil.
Reduce heat to simmer – cover &
cook 18 minutes until rice is cooked
through. Fluff rice with a fork & top
with shredded cheese. Cover, &
let cheese melt over Low heat.
Garnish with parsley. Serves 4-6

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

Farmhouse Pork Chop & Stuffing
Casserole
(read ingredients first)

2-3 lb. 3/4″ pork chops
1 loaf bread, cubed/dried 12-24 hours
1 C. butter
1/2 C. chopped celery
1/4 C. chopped parsley
1 medium onion, chopped
1 egg, beaten
1/4 C. milk
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 (soup can worth) milk
salt/pepper to taste

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Place a single layer of
2-3 lb. pork chops to dish. In large
skillet cook celery, onions & parsley
in butter; add bouillon cubes. Stir in
bread cubes. Add egg & 1/4 C. milk;
mix & spread over pork chops in dish.
In separate bowl mix both cans soup &
soup-can milk – pour evenly over top
of mixture. Bake 1 hour.
Pork chops should be a minimum of
145 degrees F.
in center using a meat
thermometer when done cooking.
The soup & stuffing mixture should be
set when casserole is done cooking.

(recipe: plowingthroughlife.com)


Spicy Potato Soup

1 lb. ground beef
4 C. cubed/peeled potatoes
(1/2 inch cube)
1 small onion, chopped
3 (8 oz, ea) cans tomato sauce
4 C. water
2 tsp. salt
1 1/2 tsp. black pepper
1/2 to 1 tsp. hot pepper sauce

In Dutch oven brown ground beef
over medium heat until no longer
pink; drain. Add potatoes, onion &
tomato sauce – stir in water, salt/
pepper & hot pepper sauce & bring
to a boil. Reduce heat & simmer 1 hour
until potatoes are tender & soup has
thickened. Serves 8 (2 qts)

(recipe: tasteofhome.com)
———————————

 Crockpot Mexican Casserole

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, minced
salt/pepper, to taste
1 tsp. taco seasoning
1 C. uncooked quinoa
2 (10 oz, ea) cans red enchilada sauce
(mild or medium)
1 (15 oz) can black beans, drained/rinsed
2 (15 oz, ea) cans fire-roasted diced
tomatoes, undrained
1 C. corn kernels, frozen or canned
1 red bell pepper, cored/seeded/diced
1 green bell pepper, cored/seeded/diced
2 T. chili powder
1 T. ground cumin
1 tsp. garlic powder
2 C. Cheddar-Jack cheese, shredded

Optional Toppings:
Cilantro
chopped tomatoes
chopped green onions
chopped black olives
chopped avocado

Heat large skillet over medium-high heat;
add ground beef, onion & garlic. Season
generously with salt/pepper & taco
seasoning -cook until beef is browned &
no longer pink & onions are translucent.
Spray a 3-4 qt. crockpot with nonstick
cooking spray; add skillet contents to
crockpot & all other ingredients except
cheese & toppings. Stir well. Cover &
cook on Low 5-6 hours (or High 3-4 hours).
When quinoa is soft & liquid has been
absorbed, stir well & top with cheese.
Cover & cook an additional 10-15 minutes
until cheese melts. Top with optional
toppings, if desired. Serves 8 generously

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

Easy Stuffed Mushrooms for 2

20 oz. white whole mushrooms
1/3 C. whipped cream cheese
1 T. Parmesan cheese
1/4 tsp. salt
2 T. (frozen, chopped/thawed/pressed
dry) spinach
1 T. panko breadcrumbs

Preheat oven 350 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray.
Remove mushroom stems (reserve for
another use). Brush off any dirt from caps
using a damp paper towel. In a small bowl
mix cream cheese, Parm. cheese, salt &
spinach. Fill openings of mushroom caps
with mixture. Lightly sprinkle Panko bread-
crumbs on top & place caps on sheet. Bake
15 minutes (juices will begin to pool at bottom
of mushrooms & top will begin to lightly brown.)
Remove from oven & serve hot.
Serves 2  (serving size will vary based on size
of mushrooms – you can double or triple the
quanities for more servings.) Cream cheese
mixture can be made ahead.

(recipe: yummly.com)
———————————

Cranberry/Pecan/Oatmeal Cookies

1 C. butter (2 sticks) softened

1 C. brown sugar, firmly packed

1/2 C. sugar

2 eggs

1 tsp. vanilla

1 1/2 C. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 C. uncooked oats

1 C. fresh cranberries, chopped

into small pieces

1 C. pecans, chopped

1 C. white chocolate chips

Preheat oven 350 degrees F.

In large bowl beat butter & sugars

until creamy. Mix in egg & vanilla –

beat until well combined. In another

bowl whisk flour, baking soda, cinnamon

& salt – add flour mixture to large bowl

& mix well. Stir in oatmeal then gently

stir in cranberries, pecans & choc. chips.

Drop by rounded teaspoon onto

ungreased cookie sheets. Bake 10-12

minutes until cookies start to brown

around edges. Remove to wire rack

to cool Makes 4 dozen.

(recipe: greatgrubdelicioustreats.com)

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

Hope you are having a good day; not much
planned for the day – sometimes it’s nice to
just have a relaxing/casual day where you
can just do what you want without obligations.
I’m thinking dinner will be Pierogies & Sausage –
easy, quick & a family favorite.

Lately I’ve been reading ‘out of my norm’ –
checked out 2 books that are both fact –
one is a kind of history of the Smithsonian
Institute:
“Dinosaurs in the Attic” : an excursion into
The American Museum of Natural History
====
and the other is
The Lost City of the Monkey God”
a book about a trek to Honduras in search
of a much talked about site: the
Lost City of the Monkey God.

Both books are written by one of my
favorite (fiction) writers: Douglas J. Preston
I kind of have to admit that both books are
rather ‘dry’, hence I find myself reading them
both – a little from one, then switch to the
other for awhile. I like reading factual books
as well as good fiction so we’ll see where
these go (and will I actually FINISH either
of them!???)

Stay warm (if you’re in a cold climate);

Hugs;

Pammie

SUPER BOWL RECIPES!

I’m not a football fan so until last night I didn’t realize THE GAME was THIS Sunday! Been saving up appetizer recipes for you – so here ya go!

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

Fudge Puddles
Small, filled cookie cups
(regular & quick version)

Crust:

1/2 C. butter, softened
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
=
Fudge Filling:
1 C. semi-sweet chocolate chips
1 C. butterscotch chips*
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
(optional: chopped nuts or sprinkles)
=
Crust:
In large bowl combine butter, peanut
butter & both sugars; beat in egg &
vanilla.
In separate bowl mix flour, baking soda &
salt. Gradually add flour mixture to creamy
mixture. Chill at least 1 hour (or if you’re
really pressed for time – put in freezer 15
minutes.)
=
Preheat oven 325 degrees F.
Spray mini muffin pan cups with nonstick
baking spray.
Remove dough from fridge & form into
1″ balls (poster uses a small melon scoop).
Place 1 ball in each mini muffin cup & bake
15 minutes until very lightly browned. Remove
from oven & make a dent in each ball – let cool
in pan at least 5 minutes then move to a cooling
rack.
Fudge Filling:
In a microwaveable bowl (or saucepan) combine
all filling ingredients (except nuts/sprinkles).
Microwave 1 minute – stir well (if there are any
unmelted chips, microwave in 15-second incre-
ments until all smooth).  IMMEDIATELY start
filling ball ‘dents’ as filling will start to harden-
stir well & fill all dents then sprinkle with nuts/
sprinkles (if desired) Let balls set for 1 hour.
===============
(Quicker Version):
Poster used Betty Crocker Peanut Butter Cookie
mix
(1 pouch)instead of making dough. Follow
same idea: fill balls & bake. PREPARE FILLING &
follow same directions.

*If you don’t like butterscotch, use milk chocolate
chips

(recipe; mommyskitchen.net)
—————————————

Bite-sized Pepperoni Pizza Bites

2 pkgs. store-bought pizza dough,
prepared
1 jar pizza sauce
2 T. grated Parmesan cheese
1 t. olive oil (or) melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese (or string
cheese) cut into pieces
pizza toppings of your choice:
pepperoni slices, cooked hamburger
or sausage, ham, veggies, pineapple,
sliced olives,etc.
=
marinara or pizza sauce, for dipping
=
Preheat oven to specific temp. on
pizza dough pkg (usually 400 degrees F.)
=
Lightly spray a pie pan or similar
sized dish with nonstick cooking spray.
=
Unroll dough onto a lightly floured
surface – pat or roll dough to about
12″ X 8″ – cut this into 24 squares.
Place cheese & your desired toppings
in center of each square, making
sure you have enough room to
enclose the toppings in the dough.
When all squares are topped, carefully
lift up each square & wrap dough around
toppings. Pinch to make sure each ball
is sealed shut then place on prepared
pan, seam sides down. Brush tops of
balls with olive oil (or melted butter)
then sprinkle tops with garlic powder
& Italian seasoning – top with Parmesan
cheese. Bake 15-20 minutes until
golden brown on top. Serve warm
with warmed marinara or pizza
sauce on the side for dipping.
Makes 24

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

Wholly Guacamole!

6 avocados (soft, but not mushy)
2-4 cloves garlic, minced (depends
on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno pepper (optional)
(OR) 1 diced serrano pepper (optional)
=
crackers or chips, for dipping
=
Cut avocados in half, remove pit – spoon
avocado into a bowl. Add minced garlic &
squeeze juice from HALF lime into bowl –
mash ingredients together using back of
a large spoon or potato masher (NOTE:
some people like avocado chunky, some
smoother). Fold in diced tomato & onion;
add a few pinches salt & juice from
remaining lime half. Add cilantro &
peppers, if using. Cover bowl & refrigerate
30-45 minutes. Uncover & taste; add
salt, as needed. Serves 4-6

(recipe: geniuskitchen.com)
———————————-
Oven Potato-slice Nachos

2 large russet potatoes
seasoning salt/black pepper
2 (8 oz, ea) jars taco sauce
5 green onions, finely chopped
chopped green chili
2 C. shredded Mexican-blend
cheese (or Cheddar)
sliced black or green olives

Turn on oven broiler & place
oven rack 4 inches from broiler.
Slice potatoes into 1/4″ thick
slices; arrange in single layer on
large GREASED baking sheet(s).
Sprinkle both sides with salt/pepper.
Broil potatoes until golden brown;
turn over slices & broil other sides
until brown & fork-tender. Remove
from oven & top with taco sauce,
green onions, chilies, shredded
cheese & sliced olives. Place under
broiler until cheese melts.
Serves 2-4

(recipe: geniuskitchen.com)
———————————
Easy Cheesy Puff Balls

1 (8 oz) pkg. sliced pepperoni
1 (8 oz) pkg. cream cheese, softened
2 (10 1/8 oz) pkgs. Pillsbury
refrigerated crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from packages &
separate into individual triangles.
Flatten each triangle & slice so that
it becomes 3 small triangles. Dice
or chop pepperoni into tiny, tiny
pieces. In a small bowl mix pepperoni
& cream cheese; mix very well so that
all of pepperoni pieces are mixed into
cream cheese. Using a small spoon,
place small spoonfuls of cream mixture
& place in centers of triangles. Pinch
up all sides of triangles around filling.
Repeat & place on cookie sheet. Bake
about 11 minutes – the amount of
time stated on crescent roll pkg.
Allow to cool a few minutes before
serving. Makes 48

(recipe: geniuskitchen.com)
———————————–
Antipasto Squares
(appetizers)

2 (8 oz, ea) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni, sliced
1/2 lb. sliced Provolone cheese
1/4 lb. sliced mozzarella cheese
1 C. (16 oz) jar sliced pepperonicini
2 T. olive oil
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll one tube of
dough onto cookie sheet & spread out;
pinch seams together. Layer ham,
pepperoni, both cheeses & pepperoncini
on top in even layer. Unroll remaining dough
& place on top – pinch seams to seal. Brush
oil all over top of dough then sprinkle with
Parmesan & oregano. Bake about 35 minutes
until dough is golden & cooked through. (IF
dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing
into squares. Serves 6

(recipe: delish.com)
———————————-
French Dip Sliders

5 T. butter, divided
1 large onion, thinly sliced
2 sprigs plus 1/4 tsp. fresh thyme
kosher salt/black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices Provolone cheese
1/4 tsp. garlic powder
1 T. minced garlic
1 1/2 C. (low sodium) beef broth
1 T. Worcestershire sauce

Preheat oven 350 degrees F.
In large skillet over medium-high
heat melt 2 T. butter. Add onion &
thyme sprigs – season with salt/pepper.
Cook, stirring occasionally, until caramelized,
about 15 minutes. Discard thyme sprigs.
Place bottom halves of buns on a large
baking sheet & top with roast beef,
cheese, caramelized onions & bun tops.
Melt 2 T. butter & brush on top of buns.
Sprinkle tops with garlic powder, salt &
parsley – bake until cheese is melty
& sliders are warmed through, about
10-15 minutes.

Prepare Au Jus:

Add remaining 1 T. butter to same skillet
& melt over medium heat. Add garlic &
cook 1 minute then add beef broth,
Worc. sauce & thyme – season with
salt/pepper – simmer until slightly
reduced, about 10 minutes. Serve
sliders with Au Jus for dipping.
Makes 12

(recipe: delish.com)
—————————————-
Philly Cheesesteak Nachos

2 T. vegetable oil
1 large onion, thinly sliced
2 large bell peppers/seeded,
thinly sliced
kosher salt/black pepper
1 tsp. Italian seasoning
1 lb. sirloin steak, thinly sliced
2 C. shredded Provolone cheese
1 C. shredded mozzarella cheese
1 large bag tortilla chips

Preheat oven 375 degrees F.
Line a large baking sheet with foil. Heat
1 T. oil in large skillet over medium heat;
add onion & peppers – season with salt/
pepper. Cook, stirring often, until onions
& peppers are tender, about 5 minutes.
Push peppers & onions to side of pan &
add 1 T. oil to other side. Add steak in a
single layer & season with salt/pepper.
Cook until steak is seared on one side;
season with salt/pepper & Ital. seasoning
then mix steak together with onions &
peppers. On prepared baking sheet add
about half the chips in a layer. Top with
half of mozz & half Provolone cheeses,
half steak & peppers. Repeat to make
another layer with remaining
ingredients. Bake about 15 minutes
until cheese has melted. Serve
immediately.  Serves 6

(recipe: delish.com)
——————————–

Crockpot Buffalo Chicken Nachos

1 lb. boneless, skinless chicken breasts
garlic salt, to taste
salt/pepper, to taste
1 (12 oz) bottle Buffalo Wing sauce
1/2 C. ranch salad dressing
1/2 lb. Velveeta cheese, cubed
1 (10 oz) can diced tomatoes w/green
chilies
1 (12 oz) pkg. tortilla chips
=
Place chicken in crockpot; sprinkle top
with garlic salt, salt/pepper. Pour in
enough Buffalo Wing sauce to cover
chicken. Cover & cook on Low about
4 hours, until chicken is very tender.
Shred chicken using 2 forks & drain
off any excess liquid. Stir in Ranch
dressing.
In a saucepan, combine Velveeta
with tomatoes/green chilies – cook &
stir until cheese melts.
On a large serving plate layer tortilla
chips. Spoon cheese sauce over chips &
top with shredded chicken. Serves 6-8

(recipe: gooseberrypatch.com)
———————————–
Bacon Cheeseburger Dip

1 lb. lean ground beef; cooked &
drained – season well with salt/pepper
1 (8 oz) brick Velveeta cheese, cubed
2 T. ketchup
2 T. mustard
2 T. Worcestershire sauce
6 slices bacon, cooked/diced
2 C. shredded Cheddar cheese
shredded lettuce
pickle slices

Dippers:  tortilla or corn chips
=
In large skillet season beef well
with salt/pepper & cook – drain.
In medium saucepan melt Velveeta
over medium heat until melted.
Stir in cooked beef, ketchup, mustard,
Worc. sauce – mix until combined.
Pour mixture into a 9 X 13″ baking dish &
top with diced bacon, shredded cheese,
lettuce & pickle slices. Serve with dippers.
Serves 8

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

Ranch Sausage Cups

1 pkt. dry (Hidden Valley) Ranch dressing
mix (prepare accordg. to pkg. directions)
1 (10 oz) pkg. breakfast sausage, browned/
drained
1 (8 oz) pkg. Mexican 4-cheese blend cheese
1/2 C. green or red bell pepper, chopped
(optional)
1 (12 oz) pkg. won ton wrappers* cut into
fours
=
In a bowl mix prepared ranch dressing
to cooked sausage; mix in cheese (&
bell peppers, if using). Refrigerate
30 minutes.
=
Preheat oven 350 degrees F.
Lightly spray standard muffin tins with
nonstick cooking spray. Place one
wonton wrapper in each muffin tin &
bake 5-7 minutes until lightly golden
brown. (Watch them carefully so they
don’t get too brown!)
Remove from oven & let cool slightly.
Add 2 T. sausage mixture to each cup &
return to oven 5-7 minutes until cheese
melts & mixture is heated through.
Cool slightly before serving.
Makes approx. 48 cups

*these are usually found in the
refrigerated vegetable section in
grocery stores

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

Thin Mint Poke Cake

1 (15.25 oz) box chocolate cake
mix, prepared accordg. to pkg.
directions for a 9 X 13″ baking
dish
1 (14 oz) can sweetened
condensed milk
1 (11.75 oz) jar hot fudge sauce

Frosting:

1/2 C. butter, softened
2 T. milk
2 C. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring
1 pkg. Andes mints, coarsely chopped

Prepare cake accordg. to pkg. directions
for a 9 X 13″ baking dish – let cake cool
completely. Using a fork or spoon handle,
poke holes over top of entire cake. Pour
sweetened condensed milk over cake, letting
it soak into the holes. Heat up hot fudge
in microwave then drizzle & spread over top
of cake.

Frosting:

Beat all frosting ingredients together until
smooth then spread over cake. Sprinkle
top with chopped Andes mints & refrigerate
at least 1 hour before serving. Serves 12

(recipe: sixsistersstuff.com)

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

Enjoy your day!

Hugs;

Pammie

Here comes the S-N-O-W!

Here in Michigan we are awaiting a BIG snowstorm coming sometime today/night – 5 to 7 inches (YUCK). Yesterday found me attempting to contact our snowplow man to make sure we are still on his list of clients – to no avail; calls went to his answering machine which promptly told clients that the ‘box is full and not able to take any more messages.” UGH! Finally, out of frustration, I tried ONE MORE TIME this morning and got him right away. My ‘hunch’ was right – he’s retired! We are now going to try another man who was referred to us by a friend – sure hope this works out, don’t want to be snowed in. We live on a MAJOR highway (45 mph. in front of our house) and our driveway is sloped just enough to make it nigh onto impossible to get UP if there’s any snow on it! The county road crews come through plowing the road constantly which piles up HUGH amounts of snow/ice at the bottom of the drive – you would need a SHERMAN TANK to get over that once it freezes up, hence WHY we need the drive plowed! Husband & I (and the boys, at times) have shoveled that for many years but both husband & I are now of an age that we shouldn’t be doing that kind of work, so we called a plow guy. SURE HOPE this new guy comes through – I’m thinking I will probably be the one to babysit tomorrow morning. Son & his girlfriend went with other couples for a weekend together and are due back tonight (other grandparents babysat for 4 days so I’m pretty sure they won’t be babysitting tomorrow when our son & girlfriend have to go back to work). OH JOY – I get to ‘venture out’ – sure hope the drive gets cleared & the roads are good – we’ll see.

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

Sour Cream Banana Bars

Bars:
1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 1/2 C. mashed bananas
2 tsp. vanilla
2 C. flour
1 tsp. salt
1 tsp. baking soda

Brown Butter Frosting:
1/2 C. butter
3 3/4 C. powdered sugar
2 tsp. vanilla
4-5 T. Half & Half

Optional: add 1/2 C. chopped nuts
to batter of bars, if desired

Preheat oven 350 degrees F.
Grease & flour a 10 X 15″ jelly roll pan.
In large bowl using elec. mixer, combine
sugar, sour cream, butter & eggs – mix on
Low speed, scraping bowl occasionally,
until combined. Add bananas & vanilla –
mix on Low about 30 seconds. Add flour,
salt & baking soda – mix on medium speed
about 1 minute, just until combined – pour
into prepared pan. Bake 18-22 minutes until
golden brown & a toothpick inserted into
center comes out clean. Cool until just
slightly warm & frost with Brown Butter
Frosting. Serves 12

Frosting:
In small saucepan brown butter over medium
heat until golden brown in color & golden-
brown flecks appear, swirling pan frequently.
(butter will become a little foamy). Remove
from heat & pour into a large bowl, cool
slightly. Add powdered sugar, vanilla and
Half & Half – mix using elec. mixer until
smooth & spreadable

(recipe: 5boysbaker.com)
———————————

Crockpot Vegetable Beef Soup

2 C. cooked/chopped roast beef
1 small onion, chopped
1 (12 oz) bag frozen mixed vegetables
1 (14.5 oz) can beef broth
1 (42 oz) can tomato juice
1 1/2 C. coarse-chopped cabbage
1 large potato, peeled/chopped
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
until potatoes are tender.
Serves 10

(recipe: farmwifecooks.com)
————————————-
Tex-Mex Bean Bake w/Cornbread
Topping

1 T. olive oil
1 large sweet potato, peeled/
finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely
chopped
1 small sweet red pepper, coarsely
chopped
1 (15 oz) can black beans, drained/
rinsed
1 (15 oz) can pinto beans, drained/
rinsed
1 C. frozen corn
1 (4 oz) can chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
1/2 C. vegetable broth
3 oz. cream cheese, softened

Topping:
1 (8.5 oz) box corn bread/muffin mix
(Jiffy)
1 large egg
1/3 C. milk
1/3 C. solid-pack pumpkin

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large skillet heat oil over
medium-high heat. Add sweet
potato, onion & peppers- cook &
stir 5-7 minutes until potato is
cooked halfway through. Stir in
beans, corn, chilies, salt & cumin;
heat through. Stir in broth & cream
cheese until blended – pour mixture
into prepared pan.
In large bowl combine corn bread mix,
egg, milk & pumpkin – spoon over
bean mixture in pan. Bake, uncovered,
25-30 minutes until a toothpick inserted
into topping portion comes out clean.
Serves 8

NOTE: this recipe can be made ahead a
day in advance. Prepare as directed,
omitting topping. Cover & refrigerate
overnight. Remove from fridge 30 minutes
before baking. Prepare topping & bake
as directed

(recipe: tasteofhome.com)
——————————-

Stir-fry Garlic/Beef & Broccoli

1 lb. round steak, very thinly sliced*
4 cloves garlic, chopped
2 tsp. medium sherry (optional)
1 1/2 T. cornstarch
1/4 C. olive oil (or other oil)
3/4 lb. broccoli, cut into small
florettes
1/4 C. chicken stock
4 green onions, cut into 1″ lengths
1 1/2 C. small mushrooms, sliced
2 T. soy sauce (or more, if desired)
salt/pepper
=
Cooked rice or noodles to serve 6
=
Place sliced steak in a bowl with sherry
(if using), soy sauce, cornstarch & a little
salt – stir & let rest 20 minutes.
Place 2 T. oil in a skillet over medium-high
heat. Add garlic & stir-fry 1-2 minutes. Add
mushrooms & stir-fry 2 minutes; remove &
keep warm. Place 2 T. oil in skillet & stir-fry
beef until nicely browned; remove & keep
warm. Add 1 T. oil to skillet & stir-fry green
onions 1 minute-remove & keep warm. Pour
chicken stock in skillet & heat to bubbling;
add broccoli. Cover & steam 3-4 minutes.
Remove lid & place all ingredients in
skillet; heat through but do not over cook.
Serves 6

*Steak is sliced easily if it is half-frozen
when you slice it

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

Scrambled Egg Muffins

12 eggs
1/2 C. milk
salt/pepper, to taste
1/2 tsp. seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 fresh mushrooms, chopped
1 C. sharp Cheddar cheese, grated

Preheat oven 350 degrees F.
Spray muffin tin with nonstick cooking
spray. Crack eggs into large bowl; add
milk, salt/pepper/seasoned salt – whisk
vigorously with a fork. Sprinkle onion,
ham, mushrooms & cheese into muffin
tin bottoms & pour some of egg mixture
into each cup (just a little less than full=
helps if you use a large measuring cup)
Bake 30 minutes until they puffed up &
are a bit golden brown along the edges.
Allow to sit in pan about 5 minutes, then
serve. Makes 12

NOTE: They can be made ahead – cool
completely & store in ziplock bags in fridge.
Microwave to reheat.

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

Country Chicken ‘n Rice

1 (3 to 3 1/2 lb) chicken, cut into 8
pieces
6 C. water
2 (15 oz, ea) cans tomato sauce
1 large onion, finely chopped
1 tsp. dried thyme
1T. salt
1 tsp. black pepper
2 C. long or whole-grain rice,
rinsed

In large pot bring all ingredients
except rice to a boil over medium-
high heat. Cover & allow to boil
35 minutes. Add rice & cook 25-30
minutes until rice is tender, no pink
remains in chicken & chicken juices
run clear. Serves 6

(recipe: mrfood.com)
————————————-

Cake Mix Snickerdoodles

1 box white cake mix
1 egg
1/2 C. (1 stick) butter, melted
1/4 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Line a cookie sheet with parchment
paper. In mixing bowl beat dry cake
mix, egg & melted butter until fully
combined. In small bowl mix cinnamon
& sugar. Scoop batter & shape into
1 inch balls & roll balls in cinnamon/sugar
mixture – place on cookie sheet – repeat
with remaining dough. Bake 10-12 minutes
until edges are light brown. Let cookies
set on cookie sheet 5 minutes before
removing – cool completely on wire rack.
Makes 36-40 cookies

(recipe: ourtableforseven.com)
====================

Am currently working on finishing the ‘various
pinks’ blanket (almost done), the continuing
baby booties project and then – the other night
I got a text from oldest son asking if I would
mind making a (Loom-knit) hat for his friend.
I told son I haven’t made those in years (the
process makes my hands hurt so I kind of stopped
doing that) BUT – this is my son’s close friend so
I caved. Told him I hoped his friend didn’t mind
the colors I chose (only large skeins of ‘regular’
yarn I had at the moment): maroon & black.
Friend sent me a text with a photo of him holding
a post-it note saying “I love you, Pam!” so – being
the ‘softy’ that I am, of course I’m making him a
hat! (I’ve known him since they were teens – he
works for my son as an under chef, he’s a great
guy!). To take my mind off the ‘process’ of making
the hat I’ve been watching the cooking channel &
looming – it helps. I also told my son ‘no more
volunteering my hat making skills, please’.

Hope you are having a GREAT day! It’s the
beginning of a new week – let’s hope it turns
out to be a good one!

Hugs;

Pammie