Craft Update

Since I keep referring to my various knit projects, thought I’d share a few photos (so you kind of know what I’m talking about):

The Mint Green baby blanket (might give it to our Pastor’s wife, who’s due in mid-May) (almost done)

Salmon pink & white ‘needy’ scarf (done)

Gray men’s/boys ‘needy’ scarf (almost done)

Most recently started Teal & White baby blanket

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

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries, washed/hulled/
sliced 1/4 inch thick
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room
temp.
1 (14 oz) can sweetened condensed
milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Spray bottom of 9 X 13″ baking pan
with nonstick cooking spray & line
bottom with graham crackers. In a
bowl combine cream cheese & sweetened
condensed milk – beat using elec. mixer
until smooth & creamy. Add pudding mixes
and milk – mix on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half of
cream cheese mixture over graham
crackers & smooth evenly. Arrange a
single layer of sliced strawberries over
cream cheese mixture. Top strawberries
with another layer of graham crackers/
cover with remaining cream cheese
mixture. Top with another layer of
strawberries. Cover & refrigerate
6-8 hours. When serving, top with
remaining Cool Whip. Crush remaining
graham crackers & sprinkle crumbs over
the top.

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

Tomato Balsamic Chicken
(Crockpot)

2 medium carrots, chopped
1/2 C. thinly sliced shallots
2 lb. bone-in skinless chicken thighs
1 T. flour
1/2 C. chicken broth
1 (14.5 oz) can petite diced tomatoes,
undrained
1/4 C. balsamic vinegar
1 T. olive oil
2 cloves garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Hot cooked orzo (rice) or your
choice of cooked rices to serve 6
=
Place carrots & shallots in crockpot
& top with chicken. In a bowl whisk
flour & broth until smooth. Stir in
tomatoes, vinegar, oil, garlic &
seasonings – pour over chicken. Cover
& cook on Low until chicken & carrots
are tender, 6-8 hours. Remove chicken
from bones, shred slightly using 2 forks;
return to crockpot & heat through.
Serve with your choice of cooked rices.

Freezer Option:
Freeze cooked chicken mixture in
freezer containers. To use: partially
thaw in fridge overnight. Heat through
in saucepan, stirring occasionally.
Serve with cooked rice.

(recipe: tasteofhome.com)
——————————-

Crispy Fried Parmesan Turkey
Cutlets

1 1/2 lb. turkey cutlets (4)
2/3 C. flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1 egg
1 T. water
1 C. Panko bread crumbs
2/3 C. grated Parmesan cheese
2 T. butter
2 T. olive oil

Preheat oven 350 degrees F.
In large plate (or pie plate) mix
flour, salt, poultry seasoning &
pepper. In another plate beat egg
& water. In third large plate mix
Panko & Parmesan cheese.
Bread turkey in this order:
Dip in egg, then flour, again egg,
then Panko. Press flour & bread
crumbs on really well & set aside
while heating skillet. In large cast
iron or heavy skillet heat butter &
oil over medium heat until butter
is totally melted & bubbling. Add
breaded cutlet (2 at a time) to
skillet & cook 3-4 minutes per
side until golden. Transfer to a
cookie sheet & cook rest. When
they are all browned, transfer to
oven 10 minutes to finish cooking.
If your cutlets are very thin (less
than 1/2 inch) you may be able to
cook them through in the skillet
without need for the oven.
(Internal temp. of meat should
read 160 degrees F. when done).
Makes 4 – serve warm.

(recipe: iwashyoudry.com)
——————————–

Hot & Sour Soup

2 tsp. brown sugar
1 T. chili sauce or sriracha
2 T. red wine vinegar
2 T. soy sauce
1 T. balsamic vinegar
1/2 inch piece ginger, grated
(about 2 tsp)
2 cloves garlic, minced
1 C. firm tofu, pressed until
drained & chopped into strips
1 C. shitake mushrooms, thinly sliced
1 C. cooked chicken, shredded
1 (8 oz) can bamboo shoots, drained/
finely chopped
6 C. chicken broth or stock (or veg. broth)
2 T. cornstarch
4 T. cold water
2 eggs, slightly beaten

Garnish:
2 tsp. toasted sesame seed oil
black or white pepper, to taste
4 green onions, finely chopped

In large pot heat chicken broth over
medium-high heat & add cooked
chicken, mushrooms, bamboo shoots,
tofu, garlic, ginger, vinegars, chili sauce,
soy sauce & sugar – bring to boil. Reduce
heat & simmer 5 minutes. In small bowl
whisk cornstarch & 4 T. cold water until
smooth – gradually stir into soup. Cook
4-7 minutes until soup thickens. Slowly
pour beaten eggs in a thin stream while
stirring soup – cook 25 seconds.
Garnish: In small bowl mix oil, pepper &
onions. Ladle soup into bowls & garnish
with sesame mix. Serve hot. Serves 4
(2 C. servings)

(recipe: allfood.recipes.com)
———————————–

Winter Black Bean Salsa

1 (16 oz) can black beans,
drained/rinsed
1 (10 oz) pkg. frozen whole
kernel corn, thawed
1 medium tomato, chopped
1/4 C. chopped red onion
1/4 C. fresh lime juice
1 envelope (Good Seasons)
Garlic & Herb salad dressing mix
2 T. chopped cilantro
1/2 tsp. minced fresh jalapeno
pepper (optional)
1/4 tsp. ground cumin

Tortilla chips – for dipping

Mix all ingredients in large bowl
until well blended; cover &
refrigerate at least 15 minutes
before serving. Store leftover
salsa in airtight container in
fridge. Makes 32 (2 T. each)
servings.

(recipe: kraftrecipes.com
—————————

Grandma’s Deviled Eggs

18 eggs
1/3 C. mayonnaise
2 tsp. yellow mustard
1/2 tsp. celery salt
1/2 tsp. salt
1/4 tsp. black pepper

Place eggs in a soup pot & add
just enough water to cover eggs;
heat to boiling. When water is
boiling, remove pan from heat.
Cover & let stand 20 minutes.
Drain water & run cold water over
eggs. Add some ice cubes to water &
let cool 5-10 minutes. Peel eggs, slice
in half length-wise. Remove yolks to
a medium bowl. Add mayonnaise,
mustard, celery salt, salt & pepper;
mix well. Fill each egg half with
yolk mixture. Serve immediately or
cover & refrigerate until ready to
serve. Makes 36

(recipe: mrfood.com)
——————————-

Butterscotch Cheesecake Bars

6 oz. pkg. butterscotch chips
1/3 C. butter
2 C. graham cracker crumbs
1 C. chopped pecans
8 oz. pkg. cream cheese, softened
1 (14 oz) can sweetened condensed
milk
1 tsp. vanilla
1 egg, beaten

Preheat oven 350 degrees F.
Melt butterscotch chips & butter
in a saucepan over medium-low
heat; stir in cracker crumbs &
nuts. Press half of mixture onto
bottom of an ungreased 9 X 13″
baking dish. In another bowl
beat cream cheese until fluffy.
Stir in condensed milk; mix in
vanilla & egg – pour over
crumb mixture. Top with remaining
crumb mixture. Bake 25-30
minutes. Chill until firm then cut
into bars. Makes about 1 1/2 dozen

(recipe: gooseberrypatch.com)

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

Have a great day!

Hugs;

Pammie

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Getting Closer to the New Year…

With the New Year fast approaching, I thought I’d post more appetizer & dip recipes for you.

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

4 Ingredient Cheese Ball

24 oz. cream cheese, softened,
(3 pkgs)
1 jar Kraft Roka Blue Cheese
Spread
1 jar Kraft Old English cheese
spread (or American cheese spread)
2 tsp. Worcestershire sauce
sliced almonds (or walnuts, pecans,
etc.)

assorted crackers, for dipping

In large bowl using elec. mixer, beat
all ingredients (except nuts) until
smooth. Place a large piece of
plastic wrap in a small bowl &
scoop cheese mixture into wrap.
Using the plastic wrap, shape
cheese mixture into a ball.
Refrigerate 1/2 hour. Remove
ball from fridge & take off
plastic wrap. Place sliced almonds
on a plate (or pie plate) & roll
cheese ball in nuts to coat. Place
ball on a serving plate & serve
with assorted crackers. Makes
1 ball.

(recipe: myrecipemagic.com)
—————————-
3-Ingredient Nacho Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (16 oz) jar salsa (your choice)
1 (8 oz) pkg. shredded 4-Cheese
Mexican blend cheese

corn chips – for dipping

Optional toppings for serving:
diced avocado,
sliced olives, cherry tomatoes
cut in half, chopped green onions

Preheat oven 350 degrees F.
Spread cream cheese evenly in
bottom of a medium baking dish*.
Pour salsa over top & spread to
cover the cream cheese. Sprinkle
shredded cheese on top. Bake
15-20 minutes until hot & bubbly.
Garnish with optional toppings
shredded cheese on top. Serve
with corn chips for dipping.
Serves 10

* poster used deep dish pie plate
(recipe: theseasonedmom.com)
—————————-
4-ingredient Chicken Taquitos
(appetizers)

10 (6 inch) soft flour tortillas
1 C. cooked, finely diced chicken
1 C. (Sargento) 4-Cheese Mexican
shredded cheese
1/3 C. salsa or taco sauce

Optional garnishes:
salsa, guacamole, sour cream,
sliced black or green olives,
sliced green onion

Preheat oven 400 degrees F.
In large bowl stir chicken, cheese &
salsa. Divide chicken mixture evenly
down the side of each tortilla. Roll
up tortilla & place on foil-lined
baking sheet; repeat with rest of
ingredients. Spray tops of taquitos
with nonstick cooking spray (to
help them brown & crisp in oven).
Bake 15-20 minutes until crispy.
Makes 10

(recipe: theseasonedmom.com)
————————–
Crockpot Chicken Nachos
(appetizer)

1 (1 oz) pkt. taco seasoning mix
2 lb. boneless, skinless chicken
breasts
1 (16 oz) jar salsa
8 oz. tortilla chips
2 C. shredded Cheddar cheese

Additional toppings:
sliced black olives, sliced green
onions, guacamole, sliced avocado,
sour cream, salsa, chopped jalapeno
peppers

Spray insides of crockpot with
nonstick cooking spray. Place
chicken in bottom of crockpot;
sprinkle with taco seasoning &
pour salsa on top. Cover & cook
on High 2-3 hours (or Low 6-8
hours). When chicken is done,
using 2 forks – shred chicken &
return to crockpot. Keep chicken
warm in crockpot until ready to
serve with nachos. Place tortilla
chips on a large serving platter.
Spoon hot, shredded chicken over
chips & top with shredded cheese.
(Cheese will melt from heat of
chicken – OR you can place the
nachos under the broiler for
a few minutes to get the cheese
crispy & browned on top).
Garnish with additional toppings
of your choice. Serves 8

(recipe: theseasonedmom.com)
————————–
Southwestern Egg Rolls
(appetizer)

1 C. finely diced, cooked chicken
2 tsp. taco seasoning mix
1/4 C. whole kernel corn
1/4 C. black beans, rinsed/drained
4 T. salsa (plus additional, for
dipping)
4-Cheese Mexican blend shredded
cheese (about 1/3 C.)
8 egg roll wrappers*

garnish: sliced green onion

Dipping: salsa, sour cream,
guacamole

Preheat oven 425 degrees F.
LIne a baking sheet with foil &
spray with nonstick cooking spray.
In large bowl mix chicken, taco
seasoning, corn, beans & salsa.
Spoon about 2 T. mixture on
bottom third of one egg roll
wrapper; top with about 1 tsp.
cheese. Fold sides toward
center & roll tightly. (Keep
the remaining wrappers covered
with a damp paper towel until
ready to use to prevent drying
out.) Place egg roll, seam-side
down on baking sheet – repeat
with remaining wrappers. Spray
tops of egg rolls with nonstick
cooking spray (helps them turn
golden brown & crispy). Bake
10-15 minutes until lightly
browned. Makes 8
Recipe can be doubled.

*You can find egg roll wrappers
in most grocery stores in the
fresh vegetable section.

(recipe: theseasonedmom.com)
——————————-
Pepperoni Pizza Sliders
(appetizers)

12 slider buns (or Hawaiian
rolls, sliced)
3/4 to 1 C. pizza or pasta sauce
1 (6 oz) pkg. pepperoni slices
1 (8 oz) pkg. fresh mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 C. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick cooking
spray. Cut slider/buns in half &
place bottoms in prepared dish.
Spread pizza/pasta sauce on
bun bottoms. Top each with
pepperoni slices using as
many as you like. Slice
mozzarella into 12 slices &
place 1 slice on each bottom;
replace bun tops on sliders.
In small bowl combine Parmesan,
melted butter, garlic powder,
basil & oregano – mix & spread
over tops of rolls. Cover with
foil & bake 25 minutes. Remove
foil & bake 5 more minutes.
Serve immediately.
Makes 12 sliders

(recipe: julieseatsandtreats.com)
——————————
Creamy Mushroom Tartlets
(appetizers)

1 T. butter or margarine
1 (8 oz) pkg. fresh mushrooms,
finely chopped
1/2 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1/4 C. grated Parmesan cheese
1 (8 oz) tube refrigerated crescent
dinner rolls
2 tsp. finely chopped fresh parsley

Preheat oven 350 degrees F.
Melt butter in large nonstick
skillet on medium heat. Add
mushrooms; cook 5 minutes
until tender, stirring frequently.
Add cream cheese spread &
Parmesan; cook & stir 1 minutes
until cream cheese melts. Remove
from heat. Unroll dough into 2
long rectangles; firmly press
perforations & seams together
to seal. Cut each rectangle into
12 squares. Place 1 square in
each of 24 mini muffin cups
with corners of squares extending
over rims of cups. Firmly press
dough onto bottom & up side of
each cup. Spoon about 1 1/2 tsp.
mushroom mixture in each cup.
Bake 10-12 minutes until golden
brown. Sprinkle tops with parsley.
Cool in pan 5 minutes before
serving. Makes 12 servings.

(recipe: kraftrecipes.com)
===================

I had great plans of going to KMart for
some SALE shopping today but woke
up to more snow on the ground – sigh.
We’ll see about the shopping – hopefully
the roads will clear up a little. My middle
son will be having his 29th birthday
January 4th, so I’d like to see if I can
find a few things for him. THIS son is
one that loves lots of things but also
is happy with things he NEEDS. We
helped him out with a little bill paying
for his Christmas gift (that’s what he
asked for) but also gave him SOCKS,
which he needed. (I love this son for
his honesty – he opened the socks &
said: “I really need underwear…” so
guess what he’s getting for part of
his birthday presents! He also REALLY
needs gloves & a snow brush/scraper.
Both younger sons seem to lose those
items EVERY winter – sigh. (the snow
brush I have in my car is a good 30+
years old and still works just fine! I even
use it to brush stuff off the floor of my
car during the non-winter months – it’s
really held up!

Not much going on around here lately –
I cooked a half ham yesterday, just so
we’d have meat to go with all the leftover
sides that are still in our fridge! (and, it
makes great sandwiches, too!). Looking
at some (new to me) knit patterns to
start another ‘needy’ scarf – I have tons
of yarn so knitting scarves makes sense
in the winter. I LOVE my knitting – I
don’t knit for me – I knit for charity
simply because I can knit all the patterns
I like AND THEN GIVE THEM AWAY! To
me, it’s a win/win situation.

Hope you are staying nice & warm (and
healthy)!  Don’t know about you, but
my scale is registering more pounds
than I’d like right now – almost time
to start working on losing some weight-
again!

Hugs;

Pammie

Happy Saturday!

It’s a typical Michigan Winter day – temps around 29 degrees F., no ‘extra’ snow (yet) – it did give us about 1 1/2 inches more yesterday which made driving home a bit touchy. Yesterday! I babysat from 10 a.m. – 3:30! YAY! All went very well, had a great time wrestling with (as my husband calls him) “Da Baby” – he’s a little over 9 months old now, 5 teeth (with another one coming soon); he can walk pretty well now – loves making ovals & circles – he can even walk backwards – surprising!

IT’S FINALLY DONE! KEVIN’S BLANKET/LOVEY!

This is the photo I had to work from – the request was to “TRY” to (somehow) copy it, if I could. My dear, sweet special needs guy, Kevin, has slept with this since he was a baby (and still does) – he’s almost ‘loved it to death’. His Mom asked if I could see what I could do. Originally it was Mint green & white (now it’s sage & cream). With some struggles finding that funny sort of ‘hole/stitch’ at the right top of the photo, I plowed on. Since I really had no idea just ‘where’ the hole pattern went in the entire blanket, I just sort of ‘winged it’ – his Mom said: “Do what you can”. Remembering that I’m a KNITTER who’s a beginner Crocheter, here is the finished crocheted blanket/lovey:

It’s 28 inches wide by 40 inches long (if you flip the photo, the bottom is a reverse of what you’re seeing in the photo). There are mistakes and it’s not perfect, but I think, for what it’s going to be used for, it should work. (He wads up his old blanket & tucks it under his head/face when he sleeps.)

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

 Crockpot Turtles Candy

4 C. pecans, chopped
2 lb. almond bark
12 oz. semi-sweet chocolate chips
6 oz. chocolate baking bar
2 (12 oz, ea). pkgs. Rolo candies,
unwrapped*
candy sprinkles – optional

Place pecans, almond bark. choc.
chips & choc. baking bar in crockpot
set on Low. Cover & heat 1 1/2 – 2 hours
until melted. Uncover & stir until evenly
combined. Line 2 baking sheets with
parchment paper (or silicone mats). Lay
Rolos candies on paper, 2 inches apart.
Using a small cookie scoop**, scoop choc.
mixture, a little at a time, on each Rolo –
repeat until all Rolos are covered. Top
each candy with sprinkles, if desired.
Allow candy to cool until hardened.
Makes about 96

*If you want more caramel in each
bite, you can substitute caramels
in place of Rolos.

**If you don’t have a cookie scoop, you
can use a heaping Tablespoon/measuring
spoon.

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

Cheesy Spinach Bundles
(appetizers)

1 (10 oz) pkg. frozen chopped
spinach, thawed, well-drained
1/2 c. shredded Mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. (Kraft) Philadelphia Chive &
Onion cream cheese spread
1 egg, separated
1 (8 oz) tube refrigerated crescent
dinner rolls

Preheat oven 375 degrees F>
Mix first 4 ingredients & egg yolk
in large bowl until blended. Open
rolls & separate into 8 triangles.
Cut each triangle diagonally in
half. Spoon 1 T. spinach mixture
in center of each triangle. Bring
corners of dough to center over
filling, overlapping ends. Pinch
ends together to seal & place on
baking sheets. Beat egg white
lightly & brush on tops of bundles.
Bake 12-15 minutes until golden
brown. Serves 8

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

Broccoli Casserole Dip

4 slices bacon
1 head broccoli cut into
small florets (about 3 C.)
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/3 C. sour cream
1/2 tsp. garlic powder
3 C. shredded Cheddar cheese
kosher salt
ground black pepper
1/2 C. crumbled Ritz crackers
1/4 C. butter, melted

crackers, for serving

Preheat oven 350 degrees F.
In large nonstick skillet cook
bacon over medium heat until
crisp – remove bacon from
skillet & transfer to paper towel-
lined plate. Reserve 2 T. bacon
fat in skillet. Add broccoli florets
& cook until crisp-tender, about
4 minutes. Chop bacon &
broccoli into very small pieces. In
large bowl combine cream cheese,
mayonnaise, sour cream & garlic
powder – mix until smooth. Fold
in cheese, cooked broccoli & bacon.
Season with salt/pepper & transfer
to small baking dish. In small bowl
combine crumbled crackers with
melted butter – toss until combined.
Scatter mixture on top of dip in dish.
Bake 15 minutes until cheese is melted
& cracker topping is golden & crispy.
Serve warm with crackers for dipping.
Serves 6

(recipe: delish.com)
———————————-

Spicy Sweet Potato Hummus

2 cloves garlic
1 (14.5 oz) can chickpeas,** drained/rinsed
SEE next ingredient
**1/2 C. liquid from chickpea can (at
most)
4 T. lemon juice
1 1/2 T. tahini
1/2 tsp. salt
2 T. olive oil
1 medium sweet potato, roasted
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 tsp. cayenne pepper (if
you don’t like spicy, cut amount
to 1/2 tsp.)

Add garlic to food processor & process
until chopped. Add chickpeas, lemon
juice, tahini, salt, olive, roasted sweet
potato & spices – process 1-2 minutes
(mixture will be pretty thick & not
completely smooth). Slowly add in
reserved liquid & process until hummus
reaches your desired consistency.
(Poster noted she used 1/2 C.)

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

Bacon-Cheddar Cornbread Loaf

1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. milk
1 C. flour
1 1/2 C. cornmeal
2 tsp. baking powder
1/2 tsp. salt
6 slices bacon, chopped in small
pieces
1 C. fresh or frozen whole kernel corn
1 C. Cheddar cheese, shredded or cubed
2 T. fresh rosemary, sage or chives

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Fry bacon until crisp;
transfer to paper towels. Whisk
melted butter, sugar, milk & eggs in
a bowl. In another bowl whisk flour,
cornmeal, baking powder & salt.
Gently stir dry flour mixture into wet
ingredients until combined & moistened,
but not over mixed. Fold in cheese, bacon
crumbles, herbs & corn using a spatula,
until incorporated. Pour into prepared
loaf pan & bake 30 minutes, topping
with extra cheese after 20 minutes of
baking time. Bread is cooked when middle
is set & edges are golden brown.
Serves 6-8

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

Crockpot Philly Cheese Steak
Casserole

2 lb. chip steak (or) 2 lb. cube steaksk
cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb. mushrooms, sliced
1 T. olive oil
3/4 tsp. kosher salt
3/4 to 1 tsp. fresh ground pepper
1/4 lb. pepperoni, thinly sliced
8 oz. Provolone cheese, thinly
sliced

In medium skillet saute mushrooms
in oil until softened & light brown,
about 5 minutes – add to crockpot
along with rest of ingredients EXCEPT
Provolone. Cover & cook on Low
6 hours. Stir well & divide among
6 bowls. Cover each bowl with
Provolone & add some cooking juices
to each bowl to melt the cheese.
Serves 6

(recipe: Mike Suddaby-Facebook)
——————————-

Ranch Potatoes

8-10 medium potatoes, peeled/
cut into 1/2 inch cubes
1 can cream of mushroom soup,
undiluted
1 1/4 C. milk
1 envelope dry ranch salad dressing mix
1 1/2 C. shredded Cheddar cheese,
divided
salt/pepper
6 slices bacon, cooked/crumbled

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potato cubes in saucepan, cover
with water & bring to boil – cook about
10-12 minutes until potatoes are almost
tender; drain then place in prepared pan.
In a bowl mix soup, milk, dry dressing mix,
1 C. cheese, salt/pepper to taste & pour
over potatoes. Sprinkle crumbled bacon &
remaining cheese on top. Bake, uncovered,
25-30 minutes until potatoes are tender.

(recipe: Mike Suddaby-Facebook)
——————————
Pecan Chicken Salad

4 C. cooked/chopped chicken
breast (OR) two 15 oz. cans
1 1/2 C. sliced seedless grapes
(red or white)
1/2 C. chopped celery

Dressing:
1 T. sugar
1 T. Worcestershire sauce
1 T. lemon juice
3/4 C. chopped pecans
1 C. mayonnaise

Mix all ingredients together;
place in a serving bowl.

(recipe: americantimesfood.com)
———————————

Chicken with Sour Cream Gravy

4 boneless skinless chicken breast
halves (about 2 lb)
1/4 C. butter
2 C. chicken broth
1 C. sour cream
1/2 tsp. garlic powder
2 T. flour
salt/pepper, to taste

Cooked egg noodles for 4

In large skillet melt butter over
medium heat. Add chicken &
cook until very lightly browned
on both sides but not cooked
through. Add broth & reduce
heat to Low about 10 minutes
until chicken is cooked through.
Remove chicken & place on a
plate. Add sour cream, garlic
powder, salt/pepper to skillet;
continue cooking on Low while
stirring until sour cream is
melted & fully incorporated.
Remove about 1/2 C. of liquid
from skillet & stir flour into
liquid until smooth then pour
back into skillet. Using a wire
whisk, whisk until gravy is
thickened & smooth again. Add
chicken back to skillet & turn to coat.
Serve chicken & sauce immediately
over cooked egg noodles.
Serves 4

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

Oreo Cookie Balls-3 Ingredients!

1 (14 to 19 oz) pkg. Oreo cookies
1 (8 oz) pkg. cream cheese, softened
1 pkg. white almond bark (OR) 24 oz.
white chocolate chips*

*Almond bark contains no nuts – it is
a candy coating that may be found
near the chocolate chips in stores.

Cookies:
Crush Oreos very fine-either by using a
food processor or placing in a ziplock
bag & crushing them with a mallet or
rolling pin.
In a large bowl, using elec. mixer mix
cream cheese & crushed cookies – mix
until well blended. Scoop out & form
into 1-inch balls – place on waxed paper
until ready to dip.

Coating:
Melt almond bark (or white choc. chips):
1 of 2 methods: Place in microwave-safe
bowl & microwave in 30 second intervals,
stirring after each, until melted & smooth
(OR) Melt in a saucepan until fully melted
& smooth.
Dip each cookie ball in melted mixture then
place on waxed paper to cool completely.
Store in airtight container in fridge.
Makes 60-70 balls.

(recipe: southernplate.com)

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

I’m slowly but surely feeling better – still
stuffed up but functioning OK. Tonight (6 p.m.)
is our final choir rehearsal for tomorrow’s
Christmas program – I’m going to TRY to
sing tonight – we’ll see what happens!

It’s now NINE days until Christmas; oldest
son let me know last night that we’re doing
Christmas dinner at 2 p.m. (at his house). I
have no idea what meat he’s doing but I’m
doing the ‘same old’ sides: garlic mashed
potatoes, corn casserole, green bean casserole,
(black olives – oldest’s favorite), probably a
repeat of the wild rice casserole (middle son’s
girlfriend – and now middle son are VEGAN –
they both said they loved the casserole so
here goes one more time!) and 2 desserts.
It’s a tradition in my family to bake a “Happy
Birthday, Jesus” chocolate cake so perhaps
that might be one of the 2 desserts – we’ll
see. Here’s a photo of one from a few years
ago:

Hope you are all able to remain in good
health while finishing up these days before
the holiday. While choosing the recipes to
post today I noticed I still have a LOT of
appetizer & cookie/candy recipes to post
so those will be coming in the next few
days.

Stay warm & take a few minutes to rest/
relax while going through your very busy
day!

Hugs;

Pammie

I’m Happy- getting things done!

Thought this was a clever idea-made with candy canes!

Well, I’m ‘back to normal’ (that means no more sitting around in my jammies doing nothing!). First thing this morning found me attempting to locate an order on Amazon (oldest grandson’s main gift) – yes, they shipped it – NO (even thought they say yes) it’s NOT here! Received the other item that was in the order but not the one I really wanted. Took me a good 5 minutes of rooting around their site to find out just WHERE to look to get some action on locating said item! Ended up on Amazon Chat with a nice gentleman named Orlando who researched it then offered to send me a replacement  (YAY!) AND it will be here TOMORROW! I was concerned because it’s a toy that’s just new this year; very interesting technology: it’s called a 3Doodler Start 3D writing pen (& accessories). Basically it’s kind of like a fat pen that has thin plastic ‘cartridges’ by which you can draw anything in 3D – like drawing an UPRIGHT house! I thought he would find it interesting (he’s 11 1/2). Think of it almost like a glue gun (except it doesn’t get hot) – it extrudes liquid plastic in a thin line which you can use to draw UPRIGHT with! (Hope he likes it).

Was going out today & noticed our gas prices have jumped from $2.39/9 (last night) to $2.79/9 today – WOW! Good thing I was able to redeem my Kroger Fuel Points – got my gas for $2.15/9! Score!

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

Crockpot Gingerbread
Pudding Cake

1/4 C. butter, softened
1/4 C. sugar
1 large egg
1 tsp. vanilla
1/2 C. molasses
1 C. water
1 1/4 C. (whole wheat) or
all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
6 T. brown sugar
3/4 C. hot water
1/4 C. butter, melted

Spray insides of 3-4 qt. crockpot
with nonstick cooking spray.
In large bowl, using elec. mixer, beat
butter & sugar until combined. Add
egg & beat until combined. Add
vanilla, molasses & water – Start
at LOW speed & beat until combined.
(there might be a few flecks of butter
in batter, but that’s OK).
Add flour, baking soda, cinnamon,
ginger, salt & nutmeg – beat until
combined – pour into crockpot.
Sprinkle top with brown sugar.
Combine hot water & melted
butter – pour over brown sugar –
DO NOT STIR. Cover & cook on
High 2 1/2 – 3 hours. Serve warm
with ice cream or whipped cream.
Serves 6

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

Cranberry/Almond Cheese Ball

1 (8 oz) pkg. cream cheese, softened
4 oz. sharp white Cheddar cheese,
grated
2/3 C. dried cranberries
3 green onions, thinly sliced
1 (6 oz) pkg. whole almonds (poster
uses Blue Diamond Smokehouse flavor)

Combine first 4 ingredients in medium
bowl, stirring until well combined. Spoon
contents onto a plate & use plastic wrap
to form into a ball; refrigerate at least 1
hour. Cover entire ball with whole almonds
(you may have some leftover). Refrigerate
until ready to serve. Serve with assorted
breads, pretzels or crackers for dippers.
Makes 8 servings

(recipe: momontimeout.com)
———————————–
Pepperoni Pizza Twists

1 lb. pkg. refrigerated pizza
dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. sliced pepperoni*
4 oz. shredded Mozzarella cheese

Preheat oven 425 degrees F.
Roll dough out into a rectangle on
lightly floured surface. Combine
garlic powder, parsley, Parm. cheese,
red pepper flakes in small bowl –
sprinkle about half onto dough.
Sprinkle Mozz. cheese on one half
of dough & top with *pepperoni (if
you are using mini pepperoni, you can
leave it whole – if using full-sized, cut
them in quarters). Fold the side of dough
without pepperoni over to other side,
covering filling. Use a sharp knife or pizza
cutter to cut dough into thin strips (You
will get about 12 strips out of 1 lb. dough).
You will be placing the strips on  parchment-
lined baking sheets.
Twist strips a few times & press down
on ends to keep them closed. Brush tops
of twists with olive oil & sprinkle with
seasoning blend – place on sheet,
seasoned sides down. Brush other side
of twists with oil & sprinkle with seasoning
blend, again. Bake 8-10 minutes until golden
brown. Serve with marinara sauce (or Ranch
dressing). Serves 12

(recipe: momontimeout.com)
———————

Potato/Bacon Bake

3 lb. potatoes, peeled/halved
(the short way)
1 lb. bacon, diced
2 1/2 C. shredded Cheddar
cheese, divided
1 medium onion, sliced
2 T. butter
3 T. flour
2 C. milk
1/2 tsp. salt (or more, to taste)
1/2 tsp. black pepper (or more,
to taste)
2-3 cloves garlic, minced
1/2 C. green onions, chopped

Preheat oven 350 degrees F.
Parboil potatoes (boil about 10
minutes); drain & let cool. While
potatoes are boiling, saute diced
bacon, onion & garlic until bacon
is browned & onions soft. Remove
from pan but reserve grease in pan.
After potatoes have cooled, carefully
slice them into discs. In same pan
with bacon grease, melt butter. Mix
in flour & salt, stirring constantly to
avoid burning flour. As soon as flour
is mixed in, begin pouring in  milk,
still stirring. Continue to cook until
slightly thick, then add 2 C. cheese &
black pepper, stirring until melted –
remove from heat. Spoon & spread
some sauce into bottom of a 9 X 13″
baking dish. Make a single layer of
sliced potatoes. Sprinkle half of bacon/
onion  mixture over then pour half of
sauce on top. Make a second layer of
potato slices followed by remaining
bacon & onion mixture – add rest of
sauce & spread out evenly. Sprinkle
remaining 1/2 C. shredded cheese on
top. Bake 45 minutes until top is
bubbling & golden. Let cool 15 minutes
before serving. Top with chopped
green onion. Serves 4-6

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

Beef Lombardi Casserole

1 lb. ground beef
1 (28 oz) can chopped tomatoes
2 cloves garlic, minced
2 tsp. honey
2 tsp. salt
black pepper, to taste
1/2 tsp. Tabasco sauce
1 bay leaf
1 pkg. egg noodles, cooked
1 (8 oz) pkg. cream cheese,
softened
6 green onions, chopped
1 C. sour cream
2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Brown
beef over medium heat in skillet;
drain. Add garlic – cook until soft.
Add tomatoes, honey, salt/pepper,
bay leaf & Tabasco; lower heat to
simmer – cook 30 minutes. Combine
cooked noodles, cream cheese, green
onions & sour cream – mix well.
Alternately layer: noodle mixture,
tomato mixture & grated cheese,
ending with cheese on top. Cover
with foil & bake 30 minutes until
heated through & bubbly.

NOTE: can be frozen after being
prepared before or after baking

(recipe: 07recipes.com)
——————————-

Sweet Potato Hash

2 T. olive oil
3 medium sweet potatoes, peeled/
chopped
1 red bell pepper, seeded/chopped
1 green bell pepper, seeded/chopped
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp. smoked paprika
1/4 tsp. seasoned salt
salt/pepper, to taste

Heat large, deep skillet over medium-
high heat. Add oil & allow to heat
through. Add sweet potatoes & cook
2-3 minutes, stirring occasionally. Add
2 T. hot water to pan (this will create
steam); cover & continue to cook
3 more minutes, stirring occasionally.
Add remaining ingredients & stir to
combine. Cook until sweet potatoes are
soft on inside & peppers/onions are crisp-
tender (about 10 minutes). Taste &
adjust seasoning to your liking.
Serves 6

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

Restaurant-style French Onion Soup

1/4 C. unsalted butter
2 C. sweet yellow onions, diced
1 tsp. dried Basil (optional)
1 (1 oz) pkg. Au Jus Gravy Mix
3 C. water

Optional Toppings;
4 slices baguette bread, toasted
1 C. shredded mozzarella cheese

In medium sauce pot melt butter over
medium-high heat. Add onions & cook,
stirring often, until caramelized & lightly
browned (about 20 minutes). If you like:
stir in basil & cook 1-2 minutes more. In
a 2-Cup measuring cup, add 1 C. cold
water & packet of Au Jus gravy mix. Stir
vigorously with a fork until well combined
& smooth – pour into pot with remaining
2 C. water. Bring to boil while stirring
often. Once boiling, reduce heat & simmer
about 5 minutes. Serve immediately.
Serves 4

Optional Restaurant-style soup:
Divide cooked soup among four oven-safe
bowls. Top each with 1 slice of toasted
baguette & a good sprinkling of mozzarella
cheese. Place bowls on a baking sheet &
place under Broiler until lightly browned
on top (about 3-4 minutes). Serve immediately.

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

Fudge-filled Peanut Butter Bars

Crust & Topping:
1 box yellow cake mix
1 C. peanut butter
1/2 C. butter, room temp.
2 eggs, beaten

Filling:
1 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed
milk
3 T. butter
1 C. sweetened flake coconut
3/4 C. brown sugar, firmly packed
1/4 C. flour
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine cake mix (dry), peanut
butter, butter & eggs until dough
starts to hold together (mixture will
be very thick). Press 2/3 rds of dough
into bottom of prepared pan forming
crust.
Filling:
In medium saucepan combine chocolate
chips, milk & butter; melt over low heat
until smooth. Stir in coconut, brown sugar,
flour & chopped pecans – mix until combined
well. Remove from heat; spread filling over
dough in pan. Crumble rest of dough evenly
over filling & bake 20-25 minutes. Allow
to cool before cutting into bars.

(recipe: thecountrycook.net)

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

Knitting-wise I’ve been OK – still working on
the mint green baby blanket. Along with that
have knit 3-4 scarves for the needy. I have a
upcoming ‘new’ project – this is another of
those “Gifts of Love” . . . what do I mean by
that? If you’ve been reading my blog for a
few years you might remember the “Afghan
from Hell” – a very nice older lady approached
me at Panera (during my Knit Night group) and
asked if anyone could repair an afghan? Long
story short: a very dear friend (very old lady)
had begun to crochet/knit an afghan for this
person but was put in hospital. While in there
the family dog chewed up a good portion AND
a well-meaning family member decided to try
to CUT OUT the chew spots – it was a HUGE MESS!
I knew that none of my ladies would even consider
that so I took it home. End result: I managed to
make her a almost new blanket – she was thrilled.
She & her husband cried when I showed it to them.
Well – advance a few years and now the new
project: in my special needs group is an absolutely
DELIGHTFUL man. His mother recently asked me
if I knew anyone who would attempt to knit/crochet
a copy of a VERY loved blanket he’s had since he
was a baby? I said I’m not great at crochet, but if
she would text me a photo, I’d see what I can do.
Well, friends – it’s another “blanket from hell” –
it used to be lime green & white, now it’s a
basketball-sized WAD of crocheted MESS! (it’s
kind of dark green & cream – you can tell it’s
REALLY been loved!)

Photo from my cell phone

She said he won’t sleep
without it so I asked her if he would even
consider a replacement – she said it will take
awhile – we’ll see. She wants more of a
‘lovey’ than an afghan (meaning smaller).
I have lime green & white yarn so I began
about 4 inches, attempting to copy the photo.
There’s a spot (in the ‘wad’) that looks more
like created crocheted ‘holes’ – I’m not real
familiar with those so I’m hoping she might
either take another photo close up OR
bring it tonight to my special needs group.
We’ll see where this goes – it’s not like it’s
my first (blanket from hell) rodeo! Call me
crazy but I DO love a challenge!

Hope you are doing well this day –

Hugs;

Pammie

Happy Monday!

Photo from last year’s special needs group Harvest Party

Well, friends – I survived the Harvest Party/Dance! This past Friday found me helping out from 4:30 – somewhere after 9 p.m. (when I got just too tired to keep on keeping on, so I went home! – party ended at 8:30). We had a lot more people come than we thought would BUT we were prepared! Our leader bought 270 hot dogs! (We cooked 150 and there were leftovers . . . but I was just too tired to even care about bringing some home…sigh). The kids had a great time chatting/eating/dancing so it was all worth it. I’d say we had about 45 kids? attend and about 10 teens from the church volunteered to help out, also.

I have been getting in SO MANY yummy sounding recipes I just couldn’t resist sharing some:

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

 Holy Cow Cake

1 (18 oz) box devils food cake mix
1 1/3 C. water
1 1/4 C. vegetable oil
3 large eggs
1 (8 oz) jar caramel ice cream topping
1 (14 oz) can sweetened condensed
milk
1 C. Butterfinger candy bars, crushed
1 (12 oz) tub Cool Whip, thawed
8 oz. cream cheese, softened

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. In bowl
mix dry cake mix, oil & eggs using an
elec. mixer – blend on Low speed
1 minute; scrape sides of bowl & mix
on medium speed 2 more minutes.
(batterh will be thick) Pour batter into
prepared pan, smoothing top evenly.
Bake 35-38 minutes until cake springs
back when lightly pressed with your
finger & just starts pulling away from
pan sides. Remove from oven & poke
holes in top of cake using a drinking
straw or chopstick. Cool on wire rack.

Topping:
Place caramel topping & sweetn’d
cond. milk in small bowl & stir to
combine. Spoon mixture over warm
cake so it can seep down into holes.
Measure out half of crushed candy
bars & sprinkle pieces over cake.
In large bowl mix Cool Whip & cream
cheese – blend using elec. mixer on
Low speed until smooth & combined.
Spread mixture over candy-covered
cake. Sprinkle remaining crushed
candy on top & refrigerate 20
minutes before cutting into squares &
serving.
Store cake, covered in waxed paper,
in fridge up to 1 week.

(recipe: americantimesfood.com)
———————————

Roasted Autumn Veggie Soup

2 lb. sweet potatoes (about 4 medium)
2 lb. carrots (about 8 large)
1 1/2 lb. parsnips (about 6 medium)
2 large onions, quartered
6 cloves garlic, peeled
1/4 C. canola oil
3 (32 oz, ea) cartons chicken broth
1 C. evaporated milk
1 tsp. salt
1/2 tsp. black pepper
minced fresh parsley & sage,
optional garnishes

Preheat oven 400 degrees F.
Peel & cut sweet potatoes, carrots &
parsnips into 1 1/2″ pieces; place in
large bowl. Add onions & garlic; drizzle
with oil & toss to coat. Spray two
15 X 10 X 1 inch baking pans with
nonstick cooking spray & divide
veggies between pans. Roast 40-50
minutes until tender, stirring occasionally.
Transfer veggies to Dutch oven. Add broth,
milk, salt & pepper & bring to boil. Simmer,
uncovered, 10-15 minutes.Cool soup
slightly & puree in blender in batches.
Return to pan & heat through. Serve
with optional garnishes. Serves 12 (4 quarts)

(recipe: tasteofhome.com)
—————————–

Southern Smothered Pork Chops
(crockpot)

4 center-cut pork chops
1/4 C. flour
3/4 tsp. poultry seasoning
1/2 tsp. salt
2 T. olive oil
1 1/2 C. chicken or beef broth
1 medium onion, chopped

Suggested ‘sides’:
cooked mashed potatoes (for 4)
cooked rice or noodles (for 4)

Pour flour, poultry seasoning &
salt in zip-lock bag – shake to mix.
Add chops & shake until lightly
coated. Heat heavy skillet large
enough to hold all chops over
medium-high heat. Add oil &
heat until it shimmers. Place
chops in pan & saute 2-3 minutes
per side until golden brown. Remove
chops from pan & add 2 T. flour
mixture from bag to skillet; stir a
few seconds to cook flour. Add
about 1 C. broth & cook, stirring,
to lift any browned bits from pan.
Add remaining broth & turn off
heat. (Reserve remaining flour
mixture for later).
Place onion in bottom of crockpot &
lay chops on top. Pour liquids from
pan over chops. Cover & cook on
High 2 hours. Remove about 1 C.
of liquids from crockpot into a
small bowl; stir in remaining flour
mixture from bag & mix until
completely smooth. Return this
mixture to crockpot, stirring to mix.
Cover & cook 30-45 minutes more.
Serves 4

(suggested sides: mashed potatoes or
cooked noodles or rice)

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

Roasted Corn Chopped Salad
with Lemon Vinaigrette

1 can whole kernel corn
2 Romaine hearts, finely chopped
1 shallot, thinly sliced
1/4 C. slivered basil leaves
1/4 C. crumbled feta cheese
1/4 C. lemon juice (fresh from 1
large lemon)
2 T. prepared Dijon-style or
stone ground mustard
2 T. honey
3 T. olive oil

Drain & pat corn dry. Add 1 T. oil to a
skillet & heat to searing hot. Add corn
carefully & let roast 6-8 minutes,
stirring only occasionally, until it
develops a nice brown caramelization;
remove from heat & let cool.
Add chopped romaine & shallots to a
large bowl; crumble feta into bowl &
add cooled corn. In small bowl whisk
together lemon juice, mustard, honey &
remaining 2 T. olive oil to make dressing.
Drizzle dressing over salad & toss. Serve
immediately Serves 4

(recipe: slowcookergourmet.net)
———————————–
Crockpot Crustless Pumpkin Pie

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 C. brown sugar
1/2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 T. butter, melted
2 tsp. pumpkin pie spice

Combine all ingredients in crockpot;
stir to combine. Cover & cook on
Low 2-4 hours. Serves 6

(recipe: recipesthatcrock.com)
———————————–
7-Layer Chicken Enchilada Dip

2 T. butter or margarine
1 box Hamburger Helper “Cheesy
Enchilada” flavor
1 3/4 C. water
1 C. milk
1 (15 oz) can black beans, drained/
rinsed
2 C. chopped deli cooked rotisserie
chicken
1 (16 oz) can refried beans
1 C. sour cream
1 C. shredded Mexican-blend cheese
(OR) 1 C. Cheddar cheese, shredded
1/4 C. chopped pickled jalapeno chilies
1 tomato, diced

tortilla chips

In 10-inch skillet melt butter over
medium heat. Stir in uncooked rice
(from Hamb. Helper box); continue
cooking 2-3 minutes until rice starts
to brown. Stir in water, milk, seasoning
packet (from Hamb. Helper) & black
beans – heat to boiling. Reduce heat,
cover & simmer 20 minutes, stirring
frequently. Stir in chicken; cover &
remove from heat – let rest 5 minutes.

Spread refried beans on 14-inch serving
platter. In small bowl,  mix sour cream &
topping (from Hamb. Helper box) – spread
over beans. Top with hamburger mixture,
cheese, jalapeno chilies & tomato. Serve
with tortilla chips for dipping.

(recipe: Mike Suddaby-FB, from Old El
Paso)
————————————–

Cheesy Bundt Bread

3 C. flour, sifted
1 C. sharp Cheddar cheese, grated
1 C. Parmesan cheese, grated
2 large eggs
3/4 C. sour cream
3/4 C. plain Greek yogurt
1/2 C. unsalted butter, melted
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix flour, baking
soda, baking powder, salt, garlic
& onion powders in large bowl
until combined. Whisk eggs, sour
cream & yogurt together & pour
into dry mixture. Add melted
butter & stir to combine. Mix
cheeses into mixture & pour into
prepared Bundt pan, spreading
evenly to edges. Bake 50-55
minutes until a toothpick inserted
close to center comes out clean.
Remove from oven & cool 10
minutes before slicing. Serves 8

(recipe: 12tomatoes.com)
=======================

Our weather is now typical Fall in Michigan –
temperatures in the 50’s & 60’s (although
it’s supposed to get up into the 70’s later
in the week – YAY!).

Knit project wise: still working on ONE baby
blanket in my old Plume pattern (lime green) –
have about 1/4th done. Finally made an
executive decision last night & ripped out
another baby blanket I’d been working on;
not really fond of pattern and kept making
big mistakes 10-12 rows BELOW where I’d
been working – time for that one TO GO!
I know I’ve got tons of patterns so it won’t
be difficult to start another one (this one
was a baby teal yarn). Working on one scarf
for homeless – really pretty yarn I obtained
from a yarn swap (variegated colors of tans,
greys & white).

Went to the library today to pick up some
books I had on hold and saw a new flyer:
they will be starting a KNIT GROUP at my
local library Weds. 10-12p.m. starting in
January. (I nicely asked if they would mind
my putting my business card by their
display and they said NO – kinda expected
that. My group meets in the evening, theirs
during the day – oh well….) I ‘did’ think of
attending their group just to see what it’s
like – we’ll see. Their flyer said bring your
own supplies, so it sort of sounds like my
group except they don’t offer any help –
will consider…later.

Hope you are enjoying your day – it’s
really sunny & breezy out today – in
low 60’s (had to get gas & go to library
so I got to enjoy it a little).

Hugs;

Pammie

Happy Fall, Y’all!

Not that Fall is my favorite season, but it IS nice to see all the leaves change colors – I’ll give you that. Also love apples – apple anything! Just made a small apple crisp the other day because a friend gave me a small bag of apples (the crisp is almost gone!). I know lots of people live for the changing of the seasons especially for the ‘pumpkin-everything’ – pies, cookies, cakes, brownies, etc, not counting all the various coffee drinks!

I still have a few more Summer recipes to share so I’ll try to place them in this post before we get colder weather and all the summer recipes are put away until next year.

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

Cookies ‘n Cream Brownies

1 box brownie mix plus
ingredients to prepare (as listed
on box)
16 Oreo cookies
4 Hershey “Cookies ‘n Creme candy
bars
melted chocolate, for drizzling
(optional)

Preheat oven 350 degrees F.
Line a 8 X 8″square baking pan
with parchment paper. Prepare
brownie batter per box instructions.
Pour batter into prepared pan then
lay down Oreo cookies on top in
an even layer, pressing cookies down
so the batter covers them almost
completely. Bake 35 minutes until a
toothpick inserted into center comes
out mostly clean. Let cool completely
in pan. Place unwrapped candy bars
in medium microwave-safe bowl.
Microwave on 50 per cent power
until they are melted – pour over
the brownies & smooth into even
layer using a spatula. Refrigerate
10 minutes then drizzle top with
melted chocolate, if using. Cut
into squares. Serves 16

(recipe: delish.com)
———————————–

3-Ingredient Zucchini Parmesan

1 C. sliced zucchini
1 T. shredded Parmesan cheese
10 squirts ‘butter spray’ (nonstick
butter-flavored cooking spray)

Line a cookie sheet with foil;
spray with nonstick cooking
spray. Place zucchini slices on
pan then spritz with butter spray.
Sprinkle Parmesan cheese on top
& place under broiler for a few
minutes until cheese starts to
brown.
Makes 1 serving

(recipe: 77recipes.com)
—————————–

Salmon w/Zucchini & Spaghetti

1/2 lb. uncooked thin spaghetti
4 T. olive oil, divided
1 lb. salmon, skinned/cut into
2″ cubes
1 pint small cherry or grape tomatoes
1/4 lb. onion, cut into thin strips
1/4 lb. sweet banana peppers, cut into
thin strips*
pinch red pepper flakes
1 T. garlic, minced
1/4 C. white wine
1 lb. zucchini, cut into thin strips
1 tsp. kosher salt
1/2 tsp. grated black pepper
1/4 C. fresh Italian flat-leaf
parsley, chopped
1/2 C. heavy cream
1/2 C. freshly grated Romano cheese
1/2 C. fresh Italian basil, chopped

Cook spaghetti accordg. to pkg.
directions – a little less than al dente.
Remove to a bowl, leaving pasta
water in pot. In large skillet add half
of oil & heat to medium-high. Add
salmon cubes (not touching each
other) & cook a few minutes on
each side to brown & cook almost
through – remove to a bowl. Add
tomatoes to skillet & cook until just
starting to pop, 2-3 minutes – remove
to same bowl as fish. Add remaining
oil & onions – saute 2 minutes,
scraping up any browned bits from
bottom of pan. Add banana peppers &
cook 2-3 minutes to soften. Add pepper
flakes & garlic, cook 1 minute then add
wine – cook to evaporate, about 2 minutes.
Add zucchini & cook, stirring 2 minutes.
Add salt/pepper, parsley & cream – stir.
Add about 1 C. pasta water & stir. Add
Romano & basil – stir then add cooked
pasta. Stir then add cooked tomatoes &
salmon – gently toss to combine; remove
from heat.
To serve: top with additional fresh basil &
Romano cheese. Serves 4-6

NOTE: try to cut veggies into thin strips
similar in size to spaghetti.

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

Stuffed Eggplant Parmesan

1 1/2 C. marinara, divided
2 medium eggplants, halved
1 T. olive oil
1 onion, chopped
1 tsp. dried oregano
kosher salt
ground black pepper
2 cloves garlic, minced
1 C. chopped tomatoes
1 egg, lightly beaten
2 1/2 C. shredded mozzarella,
divided
1 C. freshly grated Parmesan cheese
1/4 C. Italian bread crumbs
1/4 C. basil, chopped fine

Preheat oven 350 degrees F.
Spread about 1 C. marinara
sauce in bottom of medium
baking dish. Using a spoon,
hollow out the insides of the
eggplants leaving about a 1/2″
border around skin to create
a boat. Roughly chop the
scooped out eggplant. Place
‘boats’ in prepared dish
(scooped sides up). In large
skillet over medium heat
place olive oil; heat oil then
add onion & cook about
5 minutes until softened.
Stir in chopped eggplant &
season with oregano, salt/
pepper. Cook, stirring often,
until eggplant is golden &
tender, about 3 minutes. Stir
in garlic & cook until fragrant,
about 30 seconds – transfer
mixture to a large bowl. Add
chopped tomatoes, egg, 1 1/2
C. mozzarella & 1/2 C. marinara;
mix just until combined. Scoop
mixture into eggplant ‘boats’ &
top with more mozzarella,
Parmesan & bread crumbs.
Bake about 50 minutes until
boats are tender & cheese has
melted. Garnish with chopped
basil & serve. Serves 4

(recipe: delish.com)
——————————–
Zucchini Tots
(appetizer)

1 packed Cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 C. grated sharp Cheddar
cheese
1/3 C. seasoned breadcrumbs
1/4 tsp. kosher salt
1/4 tsp. black pepper, to taste

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Grate zucchini into a
clean dish towel until you have 1
packed cup. Wring all excess water
out of zucchini; there will be a LOT
of water. In medium bowl combine
all ingredients & season with
salt/pepper, to taste. Spoon 1 T.
mixture into your hand & roll into
small ovals – place on prepared
sheet & bake 16-18 minutes,
turning halfway through cooking
time until golden. Makes 16 tots.
Serves 3

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

Layered Apple/Pork Chop Bake

4-6 boneless pork chops
2-3 apples, peeled/sliced
1/4 C. (1/2 stick) unsalted butter
1/4 to 1/3 C. brown sugar
1 tsp. cinnamon, divided
1/2 tsp. nutmeg, divided
1/2 T. cornstarch (optional)
kosher salt/black pepper, to taste

Preheat oven 350 degrees F.
Place sliced apples in bottom of a
large baking dish & sprinkle with
1/2 tsp. cinnamon & 1/4 tsp.
nutmeg. Place chops on top of
apple slices & season generously
with salt/pepper. In medium saucepan
over medium-high heat, combine
butter & brown sugar, whisking until
melted & incorporated. Stir in
remaining cinnamon & nutmeg. Whisk
in cornstarch (if using) – makes for a
thicker glaze. Pour mixture over chops
& apple slices in pan then bake
35-40 minutes until chops are cooked
through. serves 4-6

(recipe: 12tomatoes.com)
———————————-

Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a combination
of chopped & whole)

vanilla ice cream – for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in crockpot & mold
it to fir the shape of the crock. Stir
remaining ingredients together (except nuts),
until well mixed. Stir in nuts (you can reserve
some for sprinkling on top). Pour
filling into pie crust. Gently place reserved
nuts on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serve warm with
vanilla ice cream (if desired).  Serves 6

(recipe: spicysouthernkitchen.com)

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

Our weather is gorgeous today: sunny &
86 degrees F. I read that this Fall is going to
be un-seasonably warm for much longer
than usual – interesting…

I started a new baby afghan today – mint
green (sport weight yarn) in another knit
lace pattern. Not exactly sure where I
found this pattern; apparently I just copied
down the pattern without including the
site/place I found it – no name, either, but
it’s a rather easy pattern and works up
nicely. (Yes, I’m back to my old ‘several
projects on the needles’ at once.) Currently
there’s the 3/4ths finished knit baby afghan
in white & stripes of pink, green, blue & yellow;
a 3/4ths done scarf for the homeless, the new
mint green afghan and am also working on
making more baby headbands for Detroit
Vets baby shower NEXT year. (The lady in
charge said they were a big hit – this year
I only made 8 so I’m attempting to get more
done for next year.) Oh…and baby hats
whenever I feel ‘inspired’ to make them. I
have a ‘go’ bag which has the supplies to
make hats – I usually take that with me if
I’m going to an appointment or know I’m
going to sit for long periods of time; also
have the same thing in my car – I don’t
like wasting time just sitting; would much
rather be doing something constructive –
know what I mean?

Hope you are enjoying your FIRST DAY OF FALL

Hugs;

Pammie

SO HAPPY and PROUD!

Last night was the Pick Up date for all of the lovely knitted & crocheted baby items for the upcoming Detroit Veterans Hospital’s Annual Baby Shower. The lady who is the Women’s Coordinator for the event told us there will be 17 Moms attending the shower. This year our group donated 87 knit & crocheted items! 24 blankets, 42 hats, 11 sets of booties, 2 snuggle sacks and 8 baby headbands – I’d say we MORE THAN covered the moms this time! (I was going to post all of the photos, but there are 17 photos, so I decided not to). The ladies in my group continue to amaze me with their generosity – so happy they participated in showing love to these Vets Moms!

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

Caramel Apple Slab Pie

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 T. cold water
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lb. Granny Smith apples,
peeled/cored & cut into 1/4″
thick slices (10 cups)

Crumb Topping:
1 C. quick-cooking rolled oats
1 c. packed brown sugar
1/2 C. flour
1/2 C. butter

Homemade Caramel:
1 C. brown sugar
4 T. butter
1/2 C. Half & Half
1 T. vanilla
pinch salt

Preheat oven 375 degrees F.
Spray 15 X 10 X 1″ rimmed
sheet pan with nonstick spray.
Dough:
In large bowl combine flour &
salt; using pastry blender or
2 forks, cut in shortening until it
resembles coarse crumbs. Sprinkle
1 T. cold water over mixture & toss
with a fork. Repeat, using 1 T. water
at a time until it is  moistened, then
knead dough into a ball. On lightly
floured surface, roll dough into a
19X13″ rectangle. Wrap dough around
rolling pin & unroll dough into prepared
pan. Ease dough into pan & up sides,
being careful not to stretch it. Trim
dough to 1/2 inch beyond edge of pan.
Fold dough edge over & flute as desired.

In extra large bowl combine sugar,
1/3 C. flour, cinnamon & apples – toss
to coat. Spoon mixture onto dough &
spread evenly.

Crumb Topping:
In large stir oats, brown sugar & flour.
Using a pastry blender, cut in butter
until topping resembles coarse crumbs –
sprinkle on top of apples in pan. Bake
40-45 minutes until apples are tender. If
it is starting to brown too fast, cover top
with foil the last 5-10 minutes of baking.
Cool slightly.

Homemade caramel:
Place all ingredients in medium saucepan
over medium-low  to medium heat. Cook,
while whisking gently, 5-7 minutes until
thicker. Turn off heat. Serve warm or
refrigerate until cold. Drizzle caramel on
top of apple slab pie then serve.
Serves 25

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

 

Cheesy Baked Zucchini

4 C. shredded zucchini
1 C. Bisquick baking mix
1 C. shredded mozzarella cheese
1/2 C. chopped scallion
2 T. chopped parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1 clove garlic, minced
1/2 C. vegetable oil
4 eggs

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine all ingredients &
mix well – pour into prepared
dish. Bake 25 minutes until
golden brown. Cut into squares
& serve. Serves 15

(recipe: mrfood.com)
——————————–
Garlic/Parmesan/Asparagus

1 lb. fresh asparagus, trimmed
1 clove garlic, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In large skillet bring 1/2 inch
of water to a boil. Add asparagus &
garlic; cook, covered, until asparagus
is crisp-tender, 3-5 minutes; drain.
Toss asparagus with butter & cheese.
Serves 4

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

Hawaiian Macaroni Salad

12 oz. elbow macaroni
1/2 C. grated carrot
1 rib celery, finely diced
1 C. mayonnaise
3 T. pineapple juice
2 T. apple cider vinegar
salt/pepper, as desired

Cook macaroni per pkg.
directions; drain/cool.
Add grated carrot & celery &
mix. Whisk mayo, pineapple
juice & vinegar then pour over
noodles – toss to combine. Add
salt/pepper, to taste. Chill until
ready to serve. Serves 6

(recipe: slowcookergourmet.com)
———————————

 Crockpot Pepper Steak

2 lb. beef sirloin cut into
2″ strips
garlic powder
3 T. vegetable oil
1 beef bouillon cube
1/3 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large roughly chopped green
bell peppers
1 (14.5 oz) can stewed tomatoes
with juice
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt

Heat oil in large skillet over medium
heat; season beef strips with garlic
powder then brown in oil. Once
browned, place strips in crockpot.
In large bowl mix bouillon cube with
hot water – dissolve then add cornstarch
& stir to dissolve; pour mixture over meat
in crockpot. Add onion, green peppers,
stewed tomatoes, soy sauce, sugar &
salt – stir to combine. Cover & cook
3-4 hours on High or 6-8 on Low.

(recipe: 77easyrecipes.com)
———————————-       
Homade Pimento Cheese Spread

2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. onion powder
4 oz. diced pimentos, drained
1/2 tsp. dried mustard

Using elec. mixer, in bowl mix
cheese & cream cheese together –
mix 2-3 minutes. Add mayo &
mix again. Add in seasonings –
stir everything together then
mix in pimentos. Refrigerate
at least 10-15 minutes before
using.

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

Chicken & Spinach Pasta Bake

8 oz. uncooked rigatoni pasta
1 T. olive oil
1 C. chopped onion
1 (10 oz) pkg. frozen spinach,
thawed
3 C. cooked/cubed chicken breasts
1 (14 oz) can Italian-style diced
tomatoes, undrained
1 (8 oz) container (Philadelphia)
chive & onion cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spread oil on bottom of 9 X 13″
baking pan & add onion in single layer.
Bake 15 minutes just until tender.
Transfer onion to large bowl. Drain
chopped spinach well, pressing between
layers of paper toweling. Stir in cooked
rigatoni, spinach, chicken & next 4
ingredients – into onion in bowl. Spoon
mixture into prepared dish & sprinkle
evenly with shredded cheese. Bake,
covered, 30 minutes. Uncover & bake 15
minutes more until bubbly.

(recipe: facebook)
——————————

Crockpot Blueberry/Lemon Cobbler


Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

(recipe: crockpotladies.com)

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

I know that this week has been very trying
for SO many people in our country – prayers
sent out for all those that battled the storms &
fires – I can’t even imagine.

I noticed in our local paper that they are saying
the gas prices will rise due to the recent weather
situations; yesterday I observed our local station’s
prices are up to $2.59/9 (from $2.39/9) – it’s
understandable. I would imagine produce will
greatly increase in price as well as other items
that would normally be shipped by land; we’ll
see.

Our weather is in the low 70’s during the day,
sunny (supposed to rain tomorrow).

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

Hello, September (a little late)…

Hello! Been awhile since I’ve posted (or, it feels that way to me) – been playing ‘catch up’. Next Tuesday is the official “Pick Up” date for all the knit/crocheted baby items for the Detroit Veterans Hospital’s Baby shower so I’ve been trying to make sure all the details are covered; example: drove to meet a fellow group member to pick up EIGHT flannel baby blankets she’d made – she won’t be able to attend next week’s meeting. Also delivered 40 baby hats to the local hospital – after next Tuesday I’ll FINALLY be back to ‘Ground Zero’ – meaning I won’t have any more baby projects awaiting delivery – YAY! (You know, of course, that doesn’t mean I won’t be creating more…just means I don’t have any LEFT to give away!). Right now I’m working on the peach/white baby blanket for my friend who’s due in February (this blanket is for IF she has a girl, already have a blue one for the other choice); a white & muted baby colors striped blanket for Crisis Pregnancy Center and a dark plum colored scarf for the needy/homeless this winter (getting a head start!). Of course, I also am doing my ‘usual’ – perusing various knit stitch/pattern sites for new ideas for more blankets…I’m incorrigible on that one-grin! Love keeping busy and being able to give things away.

In my many travels yesterday (meeting lady to pick up flannel blankets/stop at JoAnn’s/stop at WalMart) I picked up a rather sad-looking skein of mint green baby yarn that had lost it’s tag/band information – it was one of those BIG skeins; got it for $4.00 at WalMart in the Clearance section just because it didn’t have a band – SCORE! Also picked up some blue/white/darker blues cotton skeins to knit up some spa cloths for oldest son’s girlfriend (baby’s Mom) for Christmas – it’s SO nice to see something you made for someone actually being USED! I’ve seen the ones I made her last year hanging WET on the shower bar – YAY!

(example of my ‘crazy knit stitches/patterns’ obsession: just found a really pretty knit sweater pattern (NO, I’m NOT a sweater/garment knitter) but am going to attempt the bottom pattern & see if I can make it into a baby blanket!

Speaking of BABY – he’s now crawling and popping another tooth – sigh. I’m almost in trepidation when getting the request to babysit now; went Tuesday and wasn’t sure just WHAT to expect. Arrived and there was no big blanket on the floor for him to play on, no Pack & Play (port-a-crib) up – nothing! I asked & was told: “Oh, he crawls everywhere now!” UGH! Where do you put him when you suddenly have to go to the bathroom? She mentioned putting him in the bouncer – LET ME TELL YA – that ‘item’ takes some time & patience to get BOTH little feet & legs in the holes WITHOUT jamming his feet or knees; can’t imagine trying to do that when you REALLY have to go potty! UGH! Fortunately he was in the bouncer for a good 45 minutes before fussing. Made him a bottle & he slept until his Dad got home about 50 minutes later! SCORE!

Fruit & Cream Pie

1 unbaked deep dish
pie crust
2 C. whipping cream
1/4 C. powdered sugar
3 C. fresh fruit, cut up
(strawberries, blueberries,
kiwi fruit, peaches, etc.)

Bake pie crust accordg. to
pkg. directions – cool 30
minutes. In large bowl
combine whipping cream &
powdered sugar – using elec.
mixer, beat until stiff peaks
form. Gently fold in fruit &
spoon into cooled crust.
Refrigerate at least 1 hour
before serving. Store
leftovers in fridge.

(recipe: americantimes.food.com)
——————————–
Tuna Zucchini Cakes

1 T. butter
1/2 C. finely chopped onion
1 (6.4 oz) pouch light tuna in water
1 c. seasoned bread crumbs, divided
1 C. shredded zucchini
2 large eggs, lightly beaten
1/3 C. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
2 T. canola oil

In large saucepan over medium-
high heat heat butter; add onion.
Cook & stir until tender; remove
from heat. Add tuna, 1/2 C. bread
crumbs, zucchini, eggs, parsley, lemon
juice, salt/pepper – mix lightly but
thoroughly. Shape into 6 half-inch
thick patties & coat with remaining
bread crumbs. In large skillet heat
oil over medium heat. Add patties &
cook 3 minutes per side until golden
brown & heated through.
Serves 3

(recipe: tasteofhome.com)
——————————–

One-Pot Shrimp Linguine

1 box linguine pasta
1 lb. shrimp
1 pint grape tomatoes
1 C. fresh basil
2 cloves fresh garlic
1 (14 1/2 oz.) can diced tomatoes
2 C. spinach
1 C. feta cheese
2 C. water
2 tsp. salt

Place pasta, fresh & canned
tomatoes, basil, salt/pepper &
2 cloves garlic (whole/peeled)
in large skillet. Add 2 C. water & cook
over high heat – after 5 minutes add
shrimp & spinach. Cook until all
liquid is absorbed & shrimp is
fully cooked (pink). Top with feta
cheese & serve. Serves 6

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

Asparagus Bacon Salad (& dressing)

1 lb. fresh asparagus spears, trimmed
salt/pepper
3-4 slices bacon, cooked, broken into
pieces
1 small onion, cut into rings
1 medium tomato, chopped
1 C. baby spinach, chopped
1/2 C. chopped nuts (walnuts or pecans)
1 C. raisins (optional)

Preheat oven 375 degrees F.
Trim asparagus spears & spread out on
baking sheet – spray with nonstick cooking
spray & sprinkle with salt & black pepper.
Bake 10 minutes until tender or to your
liking. Combine bacon pieces, onion rings,
tomato, spinach, nuts & raisins (if using)
in large bowl. Cut asparagus into pieces
& add – toss all ingredients together.
Adjust salt/pepper as needed.

Note: you can also add chopped boiled
eggs or cut up apples to this salad.

Dressing:
1 T. lemon juice
2 T. olive oil
2 T. red wine vinegar
1/4 tsp. garlic powder (can use
fresh minced – about 1 clove)
1 tsp. spicy brown mustard or Dijon
1 tsp. dried basil (or fresh, chopped)
2 T. honey
1/8 tsp. black pepper
salt, to taste

Mix all dressing ingredients together &
serve with above salad. Makes about
1/2 Cup.

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

Short & Sweet Baked Beans
(crockpot)

4 slices bacon
1 C. frozen chopped onion
4 (15 oz, ea) cans pork & beans in
tomato sauce, drained
1/4 C. packed brown sugar
1/2 C. ketchup
1/2 C. molasses
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. cayenne pepper

Cook bacon in large skillet over
medium heat until done; drain,
reserving 1 tsp. drippings; crumble
bacon. Place bacon, reserved
drippings, onion & remaining
ingredients in 3-4 qt. crockpot.
Cover & cook on Low 4 hours.
Serves 10

(recipe: mrfood.com)
———————————-

Chicken, Tomatoes & Corn
Foil Packets

4 boneless skinless chicken breasts
2 C. grape tomatoes, halved
2 ears corn, shucked
2 cloves garlic, thinly sliced
1/4 C. olive oil, divided
2 T. butter
kosher salt
ground black pepper
fresh basil, for garnish

Heat grill to High. Cut 4 sheets
of foil about 12 inches long.
Top each piece of foil with
a chicken breast, tomatoes,
corn & garlic. Drizzle each with
1 T. olive oil & top with a pat
of butter – season with salt/pepper.
Fold foil packets crosswise over
chicken & veggies to completely
cover the food. Roll tops & bottom
edges to seal closed. Grill until
internal temperature of chicken
reads 170 degrees F. on an instant-
read thermometer & veggies are
tender. Garnish with basil & serve.
Serves 4

(recipe: delish.com)
——————————–

Spicy Watermelon Salsa

1/4 C. lime juice
3 T. brown sugar
2 T. cider vinegar
1 T. honey
1/4 tsp. salt
3 C. seeded/chopped watermelon
1 medium cucumber, seeded/chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded/finely
chopped
1/4 C. finely chopped sweet yellow
pepper
1/4 C. minced fresh cilantro

In large bowl combine first 5
ingredients. Add remaining
ingredients – toss to combine.
Refrigerate, covered, until serving.
If necessary, drain before serving.
Serves 15 (1/3 C. each)

(recipe: tasteofhome.com)
——————————-

Oven-Baked Cheeseburger
Sliders

2 lb. ground beef
1/2 C. chopped onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. ketchup
3 T. yellow mustard, divided
12 square dinner rolls
1 C. bread & butter pickles,
drained
8 slices Cheddar cheese
1/4 C. (1/2 stick) butter
2 T. brown sugar
1 T. Worcestershire sauce
1 T. sesame seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
cook ground beef & onion 5-7
minutes until browned; drain.
Add garlic powder, salt/pepper,
ketchup & 2 T. mustard – mix
well & heat 2 minutes. Place
bottoms of dinner rolls in bottom
of prepared dish. Top with beef
mixture, pickle chips & a slice
of cheese each. Place bun tops
over cheese. In small saucepan
on Low heat combine butter, brown
sugar, Worc. sauce, sesame seeds &
remaining 1 T. mustard; heat 3-5
minutes until sauce is smooth,
stirring occasionally. Pour sauce over
buns & cover with foil. Bake 15-20
minutes until heated through &
cheese is melted. Serves 6

(recipe: mrfood.com)
———————————-

Bacon/Green Beans/Cabbage
(crockpot)

1 head cabbage, chopped
1 (38 oz) can Italian-cut green beans,
undrained
4 C. chicken broth
1 stick butter, cubed
8 slices bacon, cooked crisp/
crumbled
salt/pepper, to taste

Place cabbage in 6 qt. crockpot &
pour green beans & broth on top.
Add (cooked) bacon, salt/pepper &
butter. Cover & cook on High 3-4
hours or Low 6-8 hours until cabbage
is tender. Serves about 16

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

Cream Cheese Lemonade Pie

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon
pudding mix
3/4 C. frozen lemonade concentrate
1 graham cracker pie crust

Optional: lemon zest or Whipped
cream

Combine evaporated milk & pudding
mix in medium bowl & beat on Low
speed of elec. mixer 2-3 minutes
until thick. In separate bowl or mixer
beat cream cheese until light & airy;
mix in lemonade concentrate. Once
fully incorporated, mix in pudding
mixture. Transfer filling to pie crust &
refrigerate 4-6 hours or overnight.
Serves 8-10

(recipe: 12tomatoes.com)

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

I’m going to attempt to post ALL the
Summer Recipes very soon so I don’t
forget any AND so you can enjoy them
before cold weather sets in. Speaking
of weather – it’s a little colder here in
Michigan (could be due to all the
hurricane influences, although we are
far from both hurricanes) – it’s been
getting into the low 70’s and almost a
little chilly when it gets to evenings.
I’ve also noticed gas prices went up-
possibly due to the hurricanes; used
to be $2.49/9 and now we’re at
$2.59/9 – not bad, just a little higher.

Hope you are ALL SAFE AND IN GOOD
HEALTH. Please remember to take
good care of YOURSELF! (You can’t help
others if YOU aren’t doing well – right?)

Hugs;

Pammie

Lots of ‘catching up’ to do –

Today finds me going in lots of different directions: In the next week I have to get all the information together to send the next 2-month newsletter for my special needs group (and it needs to get to them BEFORE the end of the month!). Still trying to coordinate dates with our leader on upcoming gym nights & our Harvest Party in October.

In three weeks the lady from Detroit Vets hospital will be visiting our group to collect all our donations – have been hand-printing tiny labels to go on all their items (the women receiving them like to know who made them). Finished my items & their tags – now on to more printing.

Yesterday found my husband and I doing something we rarely ever do: we took a day-trip to Frankenmuth, Michigan (an hour away). Frankenmuth is a very interesting, beautiful town that is like a mini-Bavaria/Germany: they feature ‘all things German’ – food, decorations, festivals, etc. They have two main restaurants in town that feature just about any German food/beer/desert you might like. We had the ‘most popular dinner’ – fried chicken, mashed potatoes & gravy & their stuffing. The town, itself, is really pretty – nice & clean. They have horse-drawn carriages if you’d like a tour, boat rides, cheese & sausage shops and . . . all things collectible. Almost every shop you go in has all sorts of things to buy: wall hangings, tiny statues, CHRISTMAS stuff, penny candies – something for everyone. Also, very close by is another world-renown company: Bronner’s “Everything Christmas” store. If you’re into Hummels, or just about anything imaginable having to do with Christmas & decorating (including life-sized Nativity scenes – the kind you might see at a large church for outdoor viewing) – they’ve got it. We skipped Bronners – don’t need more decorations; in fact, the only things we brought home were a Apple Kuchen pie and a tiny beeswax candle that looks like a bee hive with a tiny bee on top (for my friend who is a bee keeper). Ah, the monies we ‘could’ have spent there – great place to visit if you’re interested! (It’s been about 12 years since we’ve gone there – this was part of our 41 year anniversary celebration!)

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Presbyterian Punch

1 (2 liter) bottle 7-UP
1 (46 oz) can pineapple juice
1 (6 oz) can frozen limeade
1 (6 oz) can frozen orange juice
1/2 quart rainbow sherbet

In large punch bowl mix 7-UP,
pineapple juice, limeade & orange
juice. Using an ice cream scoop,
scoop out several servings of
sherbet & float on top of
punch before serving. (add more,
later, as needed) Serves 16

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

Crockpot German Roast Pork
& Sauerkraut

1 (3-4 lb) boneless pork roast
salt/pepper, to taste
1 T. shortening
1 (32 oz) pkg. sauerkraut*
2 apples, peeled/cored/quartered
1 C. apple juice or water
1 (14 oz) pkg. frozen pierogies

Sprinkle roast with salt/pepper. Heat
shortening in a skillet over medium-
high heat & brown roast on all sides
then place in crockpot. Add undrained
sauerkraut, apples & juice/water –
mix to blend. Gently add pierogies
so they are partially submerged in
sauerkraut (as roast cooks more liquid
will cover the pierogies). Cover & cook
on Low 8-9 hours. Serves 4-6

*PAM’S COMMENT: My husband is
German & comments that packaged
sauerkraut is VERY salty – his solution
is to rinse it in cold water first. Using
this recipe, I would probably drain
any liquid in package then rinse
sauerkraut & add, perhaps a 1/4 C.
more water (which would be the
substitute for the sauerkraut
‘juice’in the bag)

(recipe: gooseberrypatch.com)
————————————-
Crockpot Apple Spice Dump Cake

2 (20 oz, ea) cans apple pie filling
3/4 C. brown sugar, packed
1 (15.25 oz) box spice cake mix
3/4 C. pecan pieces
1 stick butter sliced into pats

Spray insides of crockpot with
nonstick spray. Pour pie filling into
crockpot & spread evenly. Sprinkle
brown sugar on top, evenly. Top
with dry cake mix (evenly) & sprinkle
pecans on top (evenly). Place butter
pats all over the top. Place 6-8
(regular sized) paper towels on top
of crockpot opening then cover with
lid. Cook on High 1 1/2 – 2 hours.
Serves 10

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

Mexican Zucchini Burrito Boats

4 large zucchini
1 (15 oz) can black beans, drained/
rinsed
1 C. cooked brown rice
1 C. salsa
1 red bell pepper, seeded/diced
1/2 red onion, diced
1/2 C. corn kernels
1 jalapeno (or poblano) pepper,
seeded/diced
1 T. plus 1 tsp. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 C. fresh cilantro, finely
chopped
salt, to taste
1 C. shredded Cheddar/Monterey
Jack cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ casserole dish with
nonstick cooking spray. Slice each
zucchini in half lengthwise – using
a spoon, hollow out the center of
each half. LIghtly brush tops with
1 tsp. oil then place, skin sides down,
in dish. Warm 1 T. olive oil in large
skillet over medium heat. Add onion
& pepper – cook 2-3 minutes. Add
rice, corn, beans, salsa, chili powder
& cumin. Stir & cook 5 minutes then
remove from heat. Add 1/4 C.
cilantro & salt to filling – taste to
adjust flavor. Spoon filling inside
each zucchini half until all are full.
Sprinkle each with cheese & arrange
in dish. Cover with foil & bake 25 minutes.
Turn on broiler.
Remove foil & place dish under broiler
5 minutes until cheese is bubbly &
golden brown. Allow to cool 5-10
minutes then top with fresh cilantro &
serve. Makes 8 boats.
NOTE: Leftovers can be stored in an
airtight container up to 3 days.

(recipe: makingthymeforhealth.com)
——————————

Minty Fresh Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 C. finely chopped fresh
mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen peas, thawed
1/4 C. finely chopped onion

In large bowl combine mayo, sour
cream, mint, mustard, salt/pepper –
mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
——————————-

Pizza-stuffed Chicken

4 boneless skinless chicken breasts
20 slices pepperoni
1/2 c. thinly sliced bell pepper
6 oz. mozzarella cheese, thinly
sliced/divided
2 tsp. Italian seasoning (or equal
parts garlic powder, dried oregano &
dried basil)
salt/pepper, to taste
2 tsp. olive oil
2 C. marinara sauce
1 T. chopped parsley

Preheat oven 400 degrees F.
Using a small sharp knife, cut a pocket
into one side of each chicken breast. Do
not cut all the way through to other
side. Place 5 slices pepperoni, 1-2 T.
sliced pepper & 1-2 slices mozzarella
cheese into each pocket. (you may
have to cut cheese in half to fit). Reserve
4 slices cheese to top chicken later on.
Use 3-4 toothpicks to close up pockets on
each breast. Heat olive oil in oven-safe
pan over medium-high heat; season
chicken with Italian seasoning, salt/
pepper. Place chicken in pan & cook on
both sides until golden brown, 4-5
minutes per side (you might need to
work in batches depending on size
of pan). Place all seared chicken
breasts in pan & pour marinara sauce
over top; top with 1 slice mozzarella
cheese per breast. Bake 20 minutes
until chicken is cooked through &
cheese is melted. Sprinkle tops
with parsley & serve. Serves 4

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

Breakfast Sausage Biscuit Casserole

2 cans refrigerated biscuits
1 lb. pork sausage
7 large eggs
1 C. grated cheese – your choice
salt/pepper

Spray a casserole dish with
nonstick spray. In bowl, mix
biscuits with eggs & milk –
whisk gently to coat & let
set 20-30 minutes.

Preheat oven 400 degrees F.
In a skillet cook & crumble
sausage then mix with biscuit
mixture & cheese. Pour
mixture into prepared dish &
bake 22 minutes.

(recipe: 77easyrecipes.com)
——————————-

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries

Glaze:
2 T. lemon juice
1 T. melted butter
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In small bowl combine
butter, 1 C. sugar, juice & eggs.
In large bowl combine flour,
baking powder & salt; stir into
egg mixture alternately with
milk. Fold in lemon zest, nuts,
& blueberries. Pour batter into
prepared loaf pan & bake 60-
70 minutes. Allow loaf to cool
on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
loaf. Makes 1 loaf

(recipe: all-my-recipes.com)

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

Our weather has been great lately:
mid 70’s & sunny/breezy. Last week
I met up with the lady that coordinates
the Crisis Pregnancy Center Mobile Unit
and delivered more baby blankets. She
mentioned a blanket I made years ago that
she really liked: very simple knit pattern
using white background & various bright
colored stripes – that got me to thinking
so I started another blanket for them using
yarn I had been holding onto. Sometimes
I find myself not wanting to use particular
yarns, knowing you can’t get them any
more – this small ‘batch’ was given to me
years ago by a knitter friend who moved
to Florida. The yarn is a fine, sort of
chenille-like type in very pale pink/blue/
lime green & yellow (each skein is one of
those colors). I dragged out a simple pattern
and have begun the white background with
that particular white/stripes pattern in mind-
just for them. (that makes 2 baby blankets I’m
working on now – yep, you know me – over-
achiever…sigh).  Also want to drag out the
various yarns I’ve got stashed for scarves –
we’ll see where that goes! Between coordinating
the knit group & knitting, my special needs group,
church and babysitting my grandsons, I’ve had
a very full summer, I’d say!

Hope you are keeping up with YOUR summer
activities – remember to take a little time for
FUN for YOU! (I have to remind myself of
that very thing – often!)

Hugs;

Pammie

 

A little this & that . . .

(would you believe I just wrote this entire blog post then accidentally hit a key & wiped it all out!? UGH!)

Our weather has been all over the place lately: sunny/cloudy/rainy, in the 70’s to 80’s. Did I catch the eclipse? Yep, on TV – it was interesting.

Monday found me checking out a new store to our area: Hobby Lobby. Lots of friends have commented on how great the store/company is so I went to their Grand Opening. They had a Greeting Team and refreshment table – I politely side-stepped that & went to check out (you guessed it) the YARN DEPARTMENT! Was I impressed? Nope – although their prices for skeins was a little lower, so was the SIZE of their skeins! I was looking for BIG balls, NEW colors/combinations/variegated yarns – not impressed (and I thoroughly checked the entire department TWICE). Guess I’ll stick with JoAnn’s, Michaels, Meijers & WalMart for yarns. (There were tons of people there – even some men! All were Ooooooing & Ahing over the products – not for me).

On the knitting scene, finally finished the blue Tassel baby blanket – you’ve seen it ‘in progress’ – it’s a beautiful pattern to waaaay too fussy for me to ever knit it again. (Am holding it for a friend who’s expecting in February and doesn’t yet know the sex of her baby):

I also started another baby blanket for same person – in case she has a girl. This one is done using a variegated fuzzy yarn for the color strips – the yarn goes from light yellow to light peach to a darker peach to white (am going to have to cut out the white parts – they wouldn’t show against the white background. You know me – I’ll be able to use the fuzzy white for baby hats!)

Lastly I finished a ‘needy/homeless’ people scarf – the colors don’t come through in photographs – the yarn is very fuzzy and in all shades of Fall colors: reds, oranges, yellows, dark greens, dark browns.

(insert I’M MAD here – just realized all the recipes I had in the first try at this post will now be GONE – I copy them to this post then erase the original . . . ugh!)

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

Fresh Peach Cobbler

1/4 C. melted butter
1 C. flour
3/4 C. sugar
2 tsp. baking powder
3/4 C. milk
5-6 peaches, sliced
3/4 C. sugar

Preheat oven 350 degrees F.
Pour melted butter into a
8 X 8″ baking pan. Whisk
flour, 3/4 C. sugar, baking
powder & milk together –
pour over melted butter in
pan; cover with sliced peaches.
Cover peaches with 3/4 C. sugar*.
Bake 20-30 minutes until batter
rises to top & forms a brown crust.

*Poster wrote: “I know this seems
like a lot of sugar, but use it all”.

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

Crockpot Parmesan Broccoli/Cauliflower

2 lb. frozen Broccoli Cauliflower mix
1 stick butter, sliced
1 T. minced garlic
2 T. dried, minced onion
salt/pepper, to taste
1/4 C. chopped parsley
1/2 – 1 C. shredded Parmesan cheese

Place frozen Brocc/Cauli. in 6 qt.
crockpot; top with butter, garlic,
onion, parsley, salt/pepper &
toss to combine. Cover & cook on
High 2-3 hours, stirring occasionally
until veggies are desired tenderness.
Add Parm. cheese & stir before serving.
Serves 6-8

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

Broccoli-Shrimp Alfredo

8 oz. uncooked fettuccine
1 lb. uncooked medium shrimp,
peeled/deveined
3 cloves garlic, minced
1/2 C. butter, cubed
1 (8 oz) pkg. cream cheese,
cubed
1 C. milk
1/2 C. shredded Parmesan cheese
4 C. frozen broccoli florets
1/2 tsp. salt
dash pepper

Cook fettuccine accordg. to pkg.
directions. In large skillet saute
shrimp & garlic in butter until
shrimp turn pink; remove &
set aside. In same skillet combine
cream cheese, milk & Parm. cheese;
cook & stir until cheeses are melted
& mixture is smooth. Place 1 inch
of water in a saucepan; add broccoli.
Bring to boil; reduce heat – cover &
simmer 6-8 minutes until tender;
drain. Stir broccoli, shrimp, salt/
pepper into cheese sauce & heat
through. Drain fettuccine & top
with shrimp mixture. Serves 4

(recipe: tasteofhome.com)
——————————
Cheesy Zucchini Quiche

singe 9 inch pie crust
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
On lightly floured surface, roll
dough to 1/8 inch thick circle,
place to 9 inch pie plate. Trim
pastry to 1/2 inch beyond rim
of plate & flute edge. Refrigerate
while preparing filling.
Filling:
In large skillet heat butter over
medium heat. Add zucchini &
onion – cook & stir until tender.
Drain & cool slightly. Whisk eggs
& seasonings until blended – stir
in cheese & zucchini mixture.
Spread mustard over pastry
shell & add filling. Bake on lower
rack of oven until a knife inserted
into center comes out clean &
crust is golden brown, 35-40
minutes. If needed, cover crust edges
loosely with foil during last 15
minutes of cooking time to prevent
overbrowning. Remove from oven
& let stand 10 minutes before
cutting. Makes 8 servings.

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

Grilled BBQ Chicken Pizza

1 pizza crust
3/4 C. BBQ sauce (use a little for
heating the chicken & rest as sauce)
1 1/2 C. cooked chicken, shredded or
chopped
1 clove garlic, minced
1 1/2 C. shredded mozzarella cheese
2 T. chopped fresh cilantro
1/4 red onion, thinly sliced
1/3 C. chopped cashews
2 T. jalapeno chilies, very finely
chopped

NOTE: Be ready with chopped
ingredients when you pre-heat
grill so that you can place toppings
on cooked dough quickly.

Preheat grill to about 500 degrees F.
In medium pan heat chicken, a little
BBQ sauce & crushed garlic. Brush
pizza dough with olive oil & place
on hot grill, oil side down – drizzle
more oil on top of dough. Close
lid of grill & cook about 2 minutes;
flip dough over & place BBQ sauce,
cooked chicken mixture, red onion,
cheese, nuts, cilantro & jalapeno
on top. Close lid of grill & cook,
checking occasionally until top is
bubbly but bottom is not burnt.
(If you need: lower temperature
or turn off one side of grill &
finish cooking on indirect heat).
Remove from grill to a sheet pan.
Serves 4

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

Lemon Garlic Rice

1 C. uncooked white rice
2 T. butter
2 cloves garlic, minced
1 tsp. grated lemon peel
1/4 tsp. black pepper
2 C. chicken broth
2 T. chopped fresh parsley

In large saucepan over high
heat, combine all ingredients
except parsley – bring to boil,
stirring once or twice. Reduce
heat to Low, cover tightly &
simmer 15 minutes until liquid
is absorbed. Serves 4

NOTE: can also add chopped green
bell pepper (or) use brown rice,
just cook 45 minutes once it comes
to a boil. If you want to use par-boiled
rice, cook about 20 minutes.

(recipe: mrfood.com)
—————————————

Crockpot Apple BBQ Chicken

3 1/2 lb. boneless, skinless
chicken breast
1 (18 oz) bottle BBQ sauce
2 C. apple butter

buns

Place chicken in crockpot; mix
BBQ sauce & apple butter in
bowl & pour over chicken. Cover
& cook on Low 4 hours. Shred
hot chicken using 2 forks or in
your mixer. Serve on buns.
Serves 8

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

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese, grated
1/3 C. Parmesan cheese, grated
1/4 tsp. oregano
salt/pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Heat large, deep pan over medium
heat – add butter & melt. Saute
shallots & garlic until shallots are
translucent, about 1-2 minutes. Add
zucchini, heavy cream, salt/pepper,
oregano & Parm. cheese – stir &
let mixture cook 8-10 minutes until
bubbly. Make sure to keep mixing
while cooking. Transfer to prepared
pan. Mix in most of cheeses, sprinkling
rest of Cheddar cheese on top. Bake
10-14 minutes until cheese is bubbly &
golden brown. Top with sliced green
onions, if desired. Serves 4

(recipe: 12tomatoes.com)
—————————–

1-Pot Bacon & Peas Pasta

6 slices bacon, chopped
1 clove garlic, minced
1/2 C. onion, chopped
1 C. mushrooms
2 C. chicken stock
1 C. milk
1 C. peas, frozen
1 oz. cream cheese
1/4 C. sour cream
1/4 C. Parmesan cheese, shredded
salt/pepper, to taste

In large pan fry bacon over medium-
high heat until crisp – remove bacon &
all but 2 T. bacon grease. Add mushrooms
& onion to pan- cook until they begin to
soften. Add garlic & cook 2 minutes. Add
chicken stock, milk & pasta to pan & bring
to boil – cook 7-10 minutes until pasta is
al dente. Add peas & gently stir until they
have defrosted. Remove pan from heat;
stir in cream cheese & sour cream. Add
bacon & gently fold into pasta. Salt &
pepper, to taste. Serve with shredded
Parmesan cheese on top. Serves 4

(recipe: homemadeinterest.com)
———————————

Crockpot Peach Applesauce

3 lb. sweet apples (poster used
Gala) peeled/cored & sliced
2 (16 oz, ea) bags frozen peaches,
thawed
1/4 C. apple juice concentrate,
thawed
1 T. lemon juice
1/2 to 1 C. brown sugar (optional)

Place apple slices & peaches in
crockpot; add remaining ingredients
& stir to mix well. Cover & cook on
High 3-4 hours, stirring occasionally.
Place mixture in a bowl (or blender)
& mash using a potato masher,
mixer or blender (depending on
consistency you prefer). Serve.
Serves 6

(recipe: recipesthatcrock.com)

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

It’s also time to give things away –
tomorrow I meet with the
coordinator of Crisis Pregnancy
Center’s Mobile Unit to hand off
four baby blankets. They give the
expectant moms a blanket if they
agree not to abort their babies.

Coming up in a few weeks is the
pick up date for all knit/crocheted
baby items for Detroit Veterans
Hospital’s Baby Shower. I love
seeing all the wonderful items
my ladies create and know that
the ladies receiving them will be
grateful to have something
hand-made, as well.

Guess I’d better wrap up this post,
eh? Hope you are all well and enjoying
the last vestiges of Summer.

Hugs;

Pammie