and now it’s Friday!

Been a rainy couple of days here – weather is still in the 80’s & 90’s. Babysat yesterday from 11 a.m. – 5 p.m. and am back at it again today 1 p.m. – ? Got some granny squares crocheted – actually only have one more white square to go and I’m ready to sew them together – YAY! Started the sewing yesterday and got 4 rows done so it should go by pretty fast. Was going to add this one to the charity blankets but then got invited to a baby shower where they know it’s going to be a boy, so this will work just fine. Will probably add a hat & booties and a few other ‘goodies’ to the present.

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

4 Hour or Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat,
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. Remove from heat &
stir in butter – cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas – add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)
————————————
Crockpot Parsley Smashed Potatoes

16 small red potatoes (about 2 lb)
1 rib celery, sliced
1 medium carrot, sliced
1/4 C. finely chopped onion
2 C. chicken broth
1 T. minced fresh parsley
1 1/2 tsp. salt/divided
1 tsp. black pepper/divided
1 clove garlic, minced
2 T. butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot & onion
in 4 qt crockpot. In small bowl mix
broth, parsley, 1 tsp. salt, 1/2 tsp.
black pepper & garlic – pour over
vegetables. Cover & cook on Low
6-8 hours until potatoes are tender.
Transfer potatoes to a 15 X 10 X1″
pan – discard cooking liquid &
vegetables. Using bottom of a measuring
cup, flatten potatoes slightly. Transfer
to a large bowl; drizzle with butter.
Sprinkle with remaining salt & pepper –
toss to coat. Sprinkle with additional
parsley. Serves 8

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

Grilled Cube Steak & Greek Corn Salad

3 T. olive oil
2 T. red wine vinegar
2 T. chopped fresh oregano
and/or mint
1 tsp. honey
kosher salt/black pepper, to taste
1 English cucumber, peeled/chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 C. crumbled feta cheese (about 4 oz)
1/3 C. pitted green olives, sliced
2 ears corn, shucked
1 1/4 lb. cube steaks*

Preheat grill to High
In medium bowl whisk olive oil, vinegar,
herbs, honey, 3/4 tsp. salt & a few grinds
black pepper. Remove 2 T. of mixture to
a large bowl. Add cucumber, tomatoes,
red onion, feta & olives to bowl with oil
mixture & toss to coat. Grill the corn,
about 8 minutes until charred in spots,
turning occasionally – remove to a cutting
board. Season steaks with salt/pepper.
Working in batches, if necessary, grill
steaks until edges start browning, about
2 minutes. Flip & cook until browned
on other side, about 30 seconds – transfer
to bowl with reserved oil mixture & toss
to coat. Cut kernels off corn cob & add
to salad. Serves 4

*If you can’t find cube steak, a top round
steak pounded with a meat mallet will
work.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1 T. olive oil
8 oz. sweet loose Italian sausage
8 oz. hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes,
chopped
kosher salt/black pepper
1/2 C. Parmesan cheese, finely
grated
1/2 C. Mozzarella cheese, shredded
1/4 C. breadcrumbs
2 T. chopped fresh parsley

Preheat oven 400 degrees F.
Using a teaspoon, scoop out flesh of
zucchini (so they resemble boats).
Place in 9 X 13″ baking dish – chop up
the ‘flesh’ from the insides.
In medium saute pan over medium-
high heat, add olive oil & heat through.
Add both Ital. sausage & cook 4 minutes.
Add garlic, onion, chopped zucchini
flesh, tomatoes & salt/pepper (to taste).
Cook until softened, about 4 minutes.
In medium bowl add Parm. & Mozz.
cheeses, breadcrumbs & parsley – mix
to combine. Spoon & mound sausage
mixture into zucchini boats. Sprinkle
breadcrumb mixture on top & bake
20 minutes until golden brown.
Makes 8 ‘boats’

(recipe: foodnetwork.com)
———————————–
Lemon Zucchini Bread w Crumb Topping

Cake:

1 C unpeeled zucchini – finely shredded
(can do in food processor – do NOT squeeze
or dry zucchini – makes bread moist)
2 T. fresh lemon juice
2 T. lemon zest
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/4 C. cooking oil
1 egg
2 T. lemon juice

Crumb Topping:
1/4 C. + 2 T. flour
1/4 C. sugar
2 T. melted butter
1/4 C. rolled oats

Glaze:
1 C. powdered sugar
1 T. lemon juice
1 tsp. lemon zest

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In medium bowl add 1 1/2 C. flour,
1/2 tsp. baking soda, 1/4 tsp. baking
powder, 1/4 tsp. salt, shredded zucchini
& lemon zest. Add 3/4 C. sugar, 1/4 C.
cooking oil, 1 egg & 2 T. lemon juice.
Using a wooden spoon, mix until just
combined (it’s important to not over
stir the batter). Pour batter into prepared
loaf pan.

Crumb Topping:
In small bowl mix together crumb
topping ingredients – using a fork
mix until a loose crumb mixture forms.
Sprinkle crumb topping over bread batter.
Bake 50-55 minutes until golden brown.
Cool on wire rack 10 minutes. Carefully
flip bread over & place bread on wire rack
to finish cooling.

Lemon Glaze:
In small bowl mix together Lemon Glaze
ingredients until well blended & sugar
has dissolved. Once bread has cooled,
drizzle glaze over top of Crumb Topping
using a tablespoon – allowing glaze to
run down sides of cake. Let bread set until
glaze hardens, 15-20 minutes. Glaze will
hold crumb on top of bread & also soaks
into bread.

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

Bacon/Avocado Pasta

1 (12 oz) box fusili pasta
4 sliced bacon, diced
2 avocados, halved/seeded/
peeled & diced
2 Roma tomatoes, diced
1/3 C. diced red onion
1/4 C. fresh basil, sliced thin
1/4 C. grated Parmesan cheese
1/4 C. olive oil
2 T. lemon juice (fresh squeezed,
more or less, to taste)
1 T. lemon zest
kosher salt/black pepper, to taste

In large pot boiling/salted water
cook pasta accordg. to pkg. directions;
drain well. Heat large skillet over
meidum-high heat; add bacon &
cook until brown & crispy, about
6-8 minutes; transfer to paper
towel-lined plate. In large bowl
combine pasta, bacon, avocado,
tomatoes, onion & basil. Stir in
Parmesan, olive oil, lemon juice &
zest, salt/pepper, to taste. Serve
hot or cold, garnished with Parmesan
cheese, if desired. Serves 6

(recipe: yummly.com)
—————————–
Cheesy Tomato/Spinach/Olive
Pasta

1 1/2 C. dry fusili (or other) pasta
2 tsp. olive oil
2 small tomatoes, chopped
2 tsp. garlic, minced (2 cloves)
1 1/2 C. tomato sauce
5 C. fresh baby spinach (or
1 C. thawed/well drained frozen)
1/3 C. chopped black olives
1/4 C. chili flakes (or more, to taste)
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
salt/pepper, to taste

Make Sauce:
Heat oil in a skillet on medium-high
heat. Add chopped tomatoes – saute
3-4 minutes. Add garlic & olives, saute
1 minute. Add tomato sauce, then
spinach – stir until wilted & heated
through, about 2-3 minutes. Stir in
chili flakes.

Finish Pasta;
Add Mozzarella & Parmesan cheeses to
sauce &stir until melted (or leave Parmesan
on the side, to pass). Add salt/pepper (if
needed – olives are salty so may not be
needed). Serves 3-4

NOTE: Poster serves with warm crusty bread &
butter or garlic bread.  This pasta is also great
reheated the next day.

(recipe: yummly.com)
——————————-

Crockpot Cinnamon Roll Mixed-Berry
Cobbler

1 (16 oz) pkg. frozen mixed berries
1 C. sugar
1/4 C. corn starch
1/4 C. water
1 T. vanilla
1 (12 oz) tube refrigerated cinnamon
rolls with icing

In large bowl mix water & cornstarch
together; add sugar & mix well. Pour
berries into mixture & gently stir
until berries are coated evenly –
pour into crockpot & mix well. Place
cinnamon rolls in a single layer on top.
Cover & cook on High 3-4 hours.
Serve with icing drizzled on top.
Serves 8

NOTE: Poster used a 2.5 qt. crockpot

(recipe: recipesthatcrock.com)

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

This has been one of those weeks where
not much has been accomplished, but that’s
OK. Started reading a true story/murder
mystery called “The Monster of Florence”
by Douglas Preston. I am a big fan of Mr.
Preston’s writings, especially those combined
with Lincoln Childs – together they write some
really interesting tales. This book, however,
is a true story and was said to be one of the
unsolved crimes of Italy – I guess the actual
killer was never found although the writer
suggests he & another newspaper journalist
might have actually met the person – strange.

Hope you are having a good day – try to stay
healthy. I just noticed yesterday that all of my family
are FINALLY done with the coughing thing!
YAY! That was one nasty ‘bug’ – finally put
the Robitussin back in the cupboard. I was
beginning to get a bit worried because
choir will be starting up in September and
I sure didn’t want to attempt singing while
still struggling to BREATHE without coughing!


Hugs;

Pammie

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Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
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 about 12, 1 C. each

(recipe: kraftrecipes.com)
————————————

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie

 

Finally – a day to relax!

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

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

(blurry photo but you get the idea!)

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

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

Browned Butter/Cinnamon Rice
Krispie Treats

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

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

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

Bacon-Tomato Linguine

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

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

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

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

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

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

(while pans are roasting, prepare sauce)

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

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

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

Crockpot Root Beer Pulled Pork
Sliders

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

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

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

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

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

Skillet-toasted Corn Salad

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

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

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

Pimento/Cream Cheese
Spread

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

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

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

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

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

(recipe: tasteofhome.com)

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

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

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

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

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

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

Happy Thursday!

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

===========

Raspberry Marshmallow Fluff Salad

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

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

*The raspberries will soften while the
salad sets

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

Crockpot BBQ Pork Tenderloin

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

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

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

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

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

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

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

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

(recipe: delish.com)
——————————–

Crockpot Campfire Potatoes

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

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

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

Strawberry Salad w/Poppy Seed Dressing

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

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

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

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

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

1-Bowl Lemon Brownies

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

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

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

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

(recipe: jennycancook.com)

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

Hope you have a GREAT day!

 

Hugs;

 

Pammie

 

Woke up yesterday to these –

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

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

Summer Lemonade Cookies

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

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

(recipe: mrfood.com)
—————————-

Avocado Tuna Salad

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

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

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

Honey Dijon Grilled Chicken
(grill or grill pan)

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

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

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

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

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

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

Crockpot Chili-Dog Casserole

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

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

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

Chive Pinwheel Rolls

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

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

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

(recipe: tasteofhome.com)
—————————-

Baked Pork Chops & Veggies Sheet
Pan dinner

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

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

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

No-Bake Root Beer Float Pie

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

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

(recipe: tasteofhome.com)

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

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

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

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

Hugs;

Pammie

and we begin another new week!

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

===========

Pig Pickin’ Cake

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

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

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

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

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

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

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

Cashew-Chicken Rotini Salad

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

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

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

6 ears corn
salt
butter-flavored cooking spray

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

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

Easy Guacamole

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

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

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

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

Crockpot Butter Chicken

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

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

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

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

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

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

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

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

Sweet Strawberry Cake

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

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

(recipe: mrfood.com)

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

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

Hope you are having a nice, relaxing Summer day!

Hugs;

Pammie

Happy FOURTH OF JULY!

Today is a GORGEOUS day for a holiday! It’s 86 degrees F. , very sunny with a slight breeze – perfect for all of you who are hosting or going to outdoor celebrations!

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

Pina Colada Fluff

1 (3.4 oz) pkg. vanilla instant pudding mix
1 (20 oz) can crushed pineapple, undrained
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweetened coconut
1/2 C. chopped nuts, your choice

Combine pudding mix & crushed
pineapple in large bowl – stir until
completely combined. Fold in CoolWhip,
rum extract, marshmallows, coconut &
nuts. Chill until ready to serve.
Serves 8

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

Mexicali Cheddar Bean Salad

1 (16 oz) can black beans, drained/
rinsed
1 (16 oz) can kidney beans, drained/
rinsed
1 (16 oz) can navy or great Northern
beans, drained/rinsed
6 oz. Cheddar cheese, cubed
1 small red pepper, seeded/chopped
1/2 C. thick & chunky salsa (Taco Bell)
1/2 C. sliced green onions
1/4 C. chopped cilantro (optional)
1 T. lime juice
12 lettuce leaves

Toss all ingredients (except lettuce)
in large bowl. Refrigerate several hours
until chilled. When ready to serve –
serve on lettuce-lined plates.
Makes 8 cups

(recipe: kraftrecipes.com)
————————————-
Bacon Ranch Cheese Dip

6 stips bacon, cooked crisp/crumbled
1/2 C. chopped green onion
1 (1 oz) pkg. original Ranch Dip Mix
1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. horseradish sauce
1 C. shredded Cheddar cheese

Combine ranch dip mix, cream cheese,
sour cream, mayo, garlic powder, pepper,
horseradish sauce & shredded cheese –
mix using elec. mixer. Fold in green onion
& crumbled bacon using a spoon.
Makes 3 cups

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

South of the Border BBQ Chicken
Salad

3 C. cooked, diced chicken breast*
1/4 C. BBQ sauce
6 C. chopped romaine lettuce
1 tomato, diced
1 C. frozen corn, thawed
1 C. canned black beans, drained/
rinsed
1/4 C. diced red onion
1 C. shredded Cheddar cheese
3/4 C. Ranch salad dressing
1/2 C. tortilla strips

In medium bowl combine chicken &
BBQ sauce; toss to evenly coat. In
large bowl place lettuce; top with
chicken, tomato, corn, black beans,
onion & cheese. Pour dressing over
salad & toss gently to combine. Top
with tortilla strips & serve immediately.
Serves 6

*can also use rotisserie chicken, shredded

(recipe: mrfood.com)
——————————

Crockpot Shredded Beef Philly
Cheesesteaks

3-4 lb. round beef roast
salt/pepper/onion powder (to taste)
cooking oil
2 cloves garlic, minced
1 (1.1 oz) pkt. (Lipton) beefy onion
soup mix
1 bell pepper, seeded/sliced
1 white onion, sliced
1 C. water

For Serving:
sliced Swiss cheese
Hoagie buns or sliced French bread

Sprinkle roast lightly with salt/pepper &
onion powder. Place large skillet over
medium-high heat – when pan is hot, add
oil. Brown roast on all sides then add to
crockpot. Add minced garlic, onion soup
mix, bell peppers & onions to crockpot –
pour water over all. Cover & cook on Low
8 hours without opening the lid during
cooking time. Using 2 forks, shred meat
in the crockpot, discarding any fatty
pieces. Let meat & juices settle a few
minutes to let the grease rise to the top.
Using a paper towel, lay it over meat &
remove immediately – most of the grease
will be on the paper towel – discard.
Serve on sliced French bread or Hoagie
buns, topped with Swiss cheese. If you
want the cheese melted, place cheese-
topped sandwiches in oven under broiler
until cheese melts. Serves 6

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

Chicken Ranch Wraps (grill)

2 C. grilled chicken breasts (cooked/
chopped/seasoned with your favorite
spices)*
1/4 C. ranch salad dressing
1/2 C. mozzarella cheese, shredded
1/4 C. minced cilantro (optional)
4 (8 inch) tortillas

Fill a tortilla with cheese, cooked chicken,
minced cilantro & lots of ranch dressing. Grill
on a pan for a few minutes per side, to crisp
up the tortilla & melt the cheese. Serves 4

Other suggested fillings:
diced avocado
diced tomatoes
cooked/crumbled bacon
shredded lettuce

*You can also use rotisserie chicken or
leftover chicken/fresh grilled chicken or
any type of cooked chicken you have on
hand.

(recipe: yummly.com)
——————————-

No Bake Pudding Cake

3 (4 serving size) pkgs. instant pudding;
prepared as directed on pkgs.*
1 (8 oz) tub Cool Whip, thawed
1 box graham crackers

Optional garnishes:
chocolate syrup
candy sprinkles

Lay out graham crackers in a
9 X 13″ baking dish (break to
fit). Cover grahams with half of
pudding then a layer of crackers
over pudding. Cover with remaining
pudding & top with Cool Whip.
Refrigerate overnight or at least
6 hours. Cut & serve like cake

*poster used vanilla pudding

(recipe: just2sisters.com)

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

Have a WONDERFUL, safe holiday!

Hugs;

Pammie

More Holiday Recipes!

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

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

Crockpot Zucchini Cake w/Cream
Cheese Frosting

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

Cream Cheese Frosting:

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

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

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

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

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

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

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

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

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

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

(recipe: kraftrecipes.com)
—————————

Super Supendous Potato Salad

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

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

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

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

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

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

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

Baked Mac & Cheese

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

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

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

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

Picnic Fried Chicken
(can be overnight recipe)

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

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

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

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

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

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

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

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

Southern Pineapple Cake

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

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

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

(recipe: mooreorlesscooking.com)

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

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

Hope you have a COOL, relaxing day!

Hugs;

Pammie

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges,
drained
1/2 C. maraschino cherries, drained/
rinsed
1 (1 oz) box cheesecake-flavor pudding mix
8 oz. sour cream
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie