Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

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Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

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

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

(recipe: 77easyrecipes.com)
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Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

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

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie

I’m ‘getting it’ – slowly but surely!

Today finds me wrapping up the last details of another ‘every 2 month’ special needs group newsletter. A few months back the church we meet at volunteered to print the newsletters for us; that’s a huge help for us ‘however’ – it requires me to convert my 4-page copy to a PDF file & then email it to the church. No big deal – right? Well, if you’re at all like me, new things take awhile for me to understand and finally GET THEM! My husband is the in residence computer genius here and he’s showed me, over & OVER how to do this very thing. Today I decided I would NOT bother him but go on my notes and see if I can, indeed, do that very thing. Think I got it – finally! (I even sent a blind copy to myself, just to make sure I did it right!); tomorrow I will drive over to the church & pick up the printed copies, take them home/fold them/address & stamp envelopes & drive them to the Post Office. Our ‘students’ really expect the newsletter BEFORE the next month, so I kind of have to get them to them quickly – sigh.

GOOD NEWS! Went for my regular ‘every 3 month’ doctor visit today and finally ‘braved it’  and told my doctor what’s been bothering me. Short story: I have had lower back pain for a good 40+ years, sometimes when it ‘goes out’ I’m in a great deal of pain and standing or walking is very painful. Monday night it hit (not as bad as before, but still not pleasant). If you’ve read my blog for awhile I mentioned purchasing a TENS machine (sends ultrasound waves through muscles, hopefully to relax them) – that helps but still have pain so I finally mentioned it to my doctor. Good news is: he knew exactly what I was talking about, gave me an exercise to do to help, ordered spinal x-ray, Aleve for pain plus a mild muscle relaxer – we’ll see how this goes. I’m just SUPER HAPPY there’s no surgery involved. I have Scoliosis in upper back so that was a real concern for me – WHEW! Other than that, I’m doing great: diabetic blood sugar levels are great/weight good, blood tests good – YAY!

Babysat grandson again yesterday for 4 1/2 hours (yes, lifting him was a bit of a struggle, but I was careful to consider my back pain). He’s now 2 months, 27 inches long and 13.4 lb. – his baby doctor said he’s perfect! (The family says he’s a little CHUNK!) I also wanted to check out my back problem, knowing that I’d be babysitting for quite awhile.

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

4-Layer Chocolate Dessert

1 C. flour
1/2 C. cold butter
1 C. chopped walnuts, toasted*/
divided
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz, ea) tubs Cool Whip,
thawed/divided
2 1/2 C. milk
2 (3.9 oz, ea) instant chocolate
pudding mix
1 C. semi-sweet chocolate chunks
chocolate syrup

Preheat oven 350 degrees F.
Place flour in small bowl & cut in butter
until crumbly; stir in 1/2 C. nuts & press
onto bottom of ungreased 9 X 13″ baking
dish. Bake until light golden brown,
12-15 minutes. Cool completely on wire
rack.

In small bowl beat cream cheese &
powdered sugar until smooth; fold in
1 tub Cool Whip & spread over crust.
In large bowl whisk milk & pudding mix
2 minutes. Gently spread over cream
cheese layer; top with remaining Cool
Whip. Sprinkle top with chocolate
chunks & remaining nuts. Refrigerate
until cold. Cut into bars. Just before
serving, drizzle top with chocolate
syrup. Makes 15 servings.

*To Toast Nuts:
Preheat oven 350 degrees F.
Place nuts in shallow pan & bake
5-10 minutes (OR) cook in a skillet
over Low heat until lightly browned,
stirring occasionally.

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

Ham & Cheese Pie

1 C. diced cooked ham
3/4 C. shredded Swiss cheese
5 strips bacon, cooked/crumbled
3/4 C. shredded sharp Cheddar
cheese
3 T. chopped onion
3 T. chopped green pepper
1 C. milk
1/4 C. Bisquick baking mix
2 eggs
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven 350 degrees F.
Spray 10″ quiche dish or pie plate
with nonstick spray. Layer ham,
Swiss cheese, bacon, Cheddar
cheese, onion & green pepper in
bottom of plate. Place remaining
ingredients in blender in order
listed above & process 35-40
seconds – pour over ingredients
in plate – do not stir. Bake,
uncovered, 30-35 minutes until
set & lightly browned. Let stand
5 minutes before cutting.
Serves 6-8

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

Baked Broccoli & Cheese

2 T. butter
1/4 C. chopped onion
2 T. flour
1 C. milk, heated
1/2 lb. Velveeta cheese, cut into
cubes
salt/pepper, to taste
6 C. cooked broccoli, chopped
1 tsp. butter
1/4 C. breadcrumbs

Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with
nonstick spray. In medium saucepan
melt 2 T. butter. Saute onion in
butter, 1-2 minutes. Stir in flour &
cook 30 seconds. Whisk in hot milk,
stirring until thickened. Stir in
Velveeta until melted; add salt/pepper.
Combine cheese sauce & broccoli &
pour into prepared dish. In a 1-cup
glass measuring cup melt 1 tsp.
butter in microwave. Stir in bread
crumbs & sprinkle mixture on top
of casserole. Cover with foil & bake
30-40 minutes. Remove foil & bake
an additional 5 minutes. Serves 4-6

(recipe: lifeinmyemptynest.blogspot.in)
—————————–

London Chicken

4 boneless skinless chicken
breast halves
1 (10.75 oz) can cream of mushroom
soup
1 C. cooking sherry
2 T. olive oil
additional mushrooms, thickly
sliced, (optional)

Preheat oven 350 degrees F.
Add oil to large hot skillet & brown
chicken well on all sides. In small
bowl mix soup & cooking wine well.
Place browned chicken in a 9 X 13″
baking dish & pour sauce over –
add extra sliced mushrooms, if using.
Bake 30-40 minutes until chicken tests
done (juices run clear or 170 degrees F.)
Serves 4

NOTE: Poster says this is great served
over cooked rice

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

Layered Tex-Mex Taco Salad

1/2 C. Miracle whip salad dressing
1/2 C. sour cream
1 T. taco seasoning mix
1 (15.5 oz) can black beans,
drained/rinsed
6 C. tightly packed, coarsely
chopped iceberg lettuce
1/2 C. slivered red onions
1 1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1 C. grape tomatoes, halved
1 avocado
1/4 C. chopped fresh cilantro

Mix first 3 ingredients until blended.
In large salad bowl layer beans,
lettuce, onions, cheese & tomatoes;
spread dressing mixture over salad
& refrigerate 2 hours. Peel & chop
avocado; spoon over salad just
before serving. Sprinkle top with
cilantro. Makes 12 (1 C. each) servings.

(recipe: kraftrecipes.com)
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Crockpot Lasagna

1 lb. ground beef
1 (24 oz) jar pasta sauce
1 C. water
1 (15 oz) tub ricotta cheese
1 (7 oz) pkg. shredded mozzarella
cheese, divided
1/4 c. grated Parmesan cheese,
divided
1 egg
2 T. chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.
Stir in pasta sauce & water. Mix
ricotta, 1 1/2 C. mozzarella, 2 T.
Parmesan, egg & parsley in a bowl.
Spoon 1 C. meat sauce into crockpot;
top with layers of half each: noodles
(broken to fit) & cheese mixture. Cover
with 2 C. meat sauce. Top with remaining
noodles (broken to fit), cheese mixture &
meat sauce. Cover & cook on Low 4-6
hours until liquid is absorbed. Sprinkle
top with remaining cheeses & let stand,
covered, 10 minutes until cheeses melt.
Serves 8

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

Cheesecake-filled Strawberries

10 strawberries (small – or 5 large),
hulled (make a small hole in top)
3 oz. cream cheese
1 T. sugar
1/4 C. powdered sugar

Place powdered sugar on a plate &
spread out. Heat cream cheese in
microwave 15 seconds. Add sugar
& mix. Use a spoon to put cream
cheese into strawberries then roll
strawberry tops in powdered sugar.
Refrigerate 30 minutes.
======================

Our weather has turned a little colder,
but still in the 60’s – supposed to get
rainy & windy later today & for a few
days. The flowers & trees love the rain
and I love the end result – getting to see
all the lovely BLOOMING things! I LOVE
SPRING!

Not much else new, finished the baby
blanket for our Youth Pastor & his wife
& now plodding along with the (new to
me) “Tassel Stitch” blanket in blue; to
me it looks more like a boy’s pattern.

I’ll put in photos of both soon.

Enjoy your day!

Hugs;

Pammie

More Easter Preparations

On the Easter dinner scene: after running my (I thought) ‘great’ idea of purchasing 2 VEGAN dinner options at a local restaurant this coming Saturday by son with vegan girlfriend, his reaction was: “But Mom – it won’t be FRESH!” UGH! He ended up Googling Falafel – turns out there’s a local grocery really close to here that sells it; his suggestion: buy it, warm it up and VOILA! We’ve got something she can eat! (Ah, the lengths we go to to please – but we DO want her to feel welcome!). I still need to figure out dessert(s) – haven’t got that far yet.

Yesterday was ‘take your Senior Friend out to lunch’ day – we went to Ruby Tuesday’s. Afterwards I stopped by the local Salvation Army store and found a really pretty, very fancy black top with silver sparkles that will be just fine for wearing with a straight, long black skirt should we get invited to a wedding! Total cost: $3.99! Also found a really pretty knit baby blanket which I purchased for 2 reasons: (1) to give to Detroit Veteran’s for their baby shower (it was brand new) and (2) to see if I could find/figure out the knit pattern. Last night I was on the ‘net’ for a good 1 1/2 hours trying to find that stitch – finally found it. It’s called Lucina Shell by Barbara G. Walker (Barbara is deceased but was known to be the premiere knitting ‘goddess’ and STILL is!). She creates gorgeous patterns – we’ll see if I can conquer this one!

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

No-Bake Chocolate Peanut Butter Bars

1 1/2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. honey
1/4 C. unsalted butter
3 C. regular or frosted cornflakes

Place choc. chips, peanut butter, honey
& butter in large glass bowl – microwave
2 minutes Full power. Remove & stir
until chocolate has completely melted
& all is well combined. Stir in cornflakes
& mix well. Line a 8 X 8″ baking pan with
parchment paper; spread choc. mixture
evenly in pan. Chill until firm, at least
2-4 hours. Slice with sharp knife & store
chilled bars in fridge up to 2 weeks.
Makes 48 bars

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

Fresh Tomato Bruschetta
(appetizer)

4 plum tomatoes, seeded/
chopped
1/2 C. shredded Parmesan
cheese
1/4 C. minced fresh basil
3 T. olive oil
2 T. minced fresh parsley
3 cloves garlic, minced
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. crushed red pepper
flakes
1/8 tsp. black pepper
1 French bread baguette
(10.5 oz) cut into 1/2″ slices
1/4 C. butter, softened
8 oz. fresh mozzarella
cheese, sliced

In small bowl combine the first
10 ingredients. Spread baguette
slices with butter; top each with
a cheese slice. Place on ungreased
baking sheets & broil 3-4 inches
from heat 3-5 minutes until cheese
is melted. Using a slotted spoon,
top each slice with about 1 T.
tomato mixture. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Brie-Cherry Pastry Cups
(appetizers)

1 sheet frozen puff pastry,
thawed
1/2 C. cherry preserves
4 oz. Brie cheese, cut into
1/2 inch cubes
1/4 C. chopped pecans or walnuts
2 T. minced chives

Preheat oven 375 degrees F.
Unfold puff pastry & cut into
36 squares. Spray 36 mini
muffin cups with nonstick
spray. Press squares into
cups & bake 10 minutes. Using
the end of a wooden spoon
handle, make a 1/2 inch deep
indentation in center of each
cup. Bake 6-8 minutes longer
until golden brown. Using
spoon handle, press squares
down again. Spoon a rounded
1/2 tsp. of preserves in each
cup & top with cheese. Sprinkle
tops with nuts & chives. Bake
3-5 minutes until cheese is
melted. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Sassy Chicken Salad

1 (10 oz) can (Red Gold)
Tex-Mex Petite diced
tomatoes & green chilies*
1/2 C. mayonnaise
1 T. honey
2 C. chopped, cooked chicken
1 C. thinly sliced celery
1 c. grapes, halved
1/2 C. chopped toasted
pecans

In medium bowl combine
tomatoes, mayonnaise &
honey. Stir in chicken, celery,
grapes & pecans. Cover &
chill. May be served in hollowed
out melons, avocados or
papayas. Makes a great
sandwich when served on a
croissant. Serves 6

PAM NOTE: I would guess
you could also use Ro*Tel
tomatoes as a substitute
(the ones with green chiles)

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

Sunshine Chicken Salad

1 oz. pkg. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. plain/pineapple or pina colada-
flavored if desired yogurt
1/4 C. honey
2 C. cooked chicken, cubed
1 (8 oz) can pineapple chunks, drained
1 1/2 C. seedless red grapes
1 (8 oz) can sliced water chestnuts,
drained (optional)
1 C. chopped celery
1/2 C. slivered almonds, toasted

Combine dressing mix, mayonnaise,
yogurt & honey in small bowl – chill
at least 30 minutes. Place chicken,
pineapple & grapes in a bowl; add
celery & water chestnuts (if using) &
toss with chilled dressing. Sprinkle
top with almonds before serving.
Serves 4

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

Pioneer Woman’s Best
Breakfast Potatoes

5 lb. red potatoes, roughly
chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded/
roughly chopped
1 red bell pepper, seeded/
roughly chopped
1/4 C. olive oil
1/2 stick butter, melted
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
kosher salt
fresh ground black pepper

Preheat oven 425 degrees F.
In large bowl toss potatoes,
garlic, onion, green & red bell
peppers, olive oil, butter, seasoned
salt, cayenne, salt/pepper. Bake
20-25 minutes, shaking pan twice.
Raise oven temperature to 500
degrees F. & bake until crisp &
brown, 10-15 minutes. Sprinkle
a little more salt & pepper on them
before serving. Serves 6-9

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

Carrot Fries with Lemon Dip
(need deep fry thermometer)

Dip:
1 C. sour cream
1/3 C. chopped fresh mint
1 1/2 T. fresh lemon juice
2 tsp. sugar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Fries:
5 C. vegetable oil
6 large egg whites, beaten
3 C. panko breadcrumbs
(Japanese breadcrumbs)
4 large carrots, peeled/cut
into 3 inch long sticks, each
about 1/2 inch thick
kosher salt
fresh ground black pepper

Dip:
In medium bowl mix sour cream,
mint, lemon juice, sugar, salt/pepper
until blended. Cover & chill at least
30 minutes and up to 1 day

Fries:
In large heavy-bottomed saucepan,
heat oil over medium heat until a
deep-frying thermometer inserted
into oil reaches 350 degrees F. (If you
DON’T have a thermometer, a cube
of bread will brown in about 3
minutes)

Place egg whites in medium bowl; place
bread crumbs in another medium bowl.
Working in batches, drop carrot sticks
into egg whites & turn to coat. Remove,
allowing any excess egg white to drip
back into bowl. Drop sticks into panko
& toss gently to coat.

Working in batches, fry sticks until
deep brown 3-4 minutes, turning &
separating with a wooden spoon &
adjusting temperature to maintain
350 degrees F. Drain on paper towels.

Place a bowl of dip in center of a
platter; sprinkle fries with salt &
pepper & arrange around dip on
platter. Serves 4-6

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling top

In large pot of boiling water, cook
macaroni 7-9 minutes just until
tender. Drain, rinse & let cool. In
large bowl combine cooked
macaroni with remaining ingredients
except paprika – mix well. Sprinkle
top with paprika & cover. Refrigerate
1 hour until ready to serve. Serves 10

(recipe: mrfood.com)
————————————-

Lemon Cream Fruit Tart
(overnight recipe)

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) melted butter
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest

assorted fruit for garnish, like
cut up strawberries, blueberries,
raspberries, peaches, blackberries,
etc.

Drizzle:
1/2 powdered sugar
1 T. your favorite coffee
creamer (or milk)
Whisk together & drizzle over
top of tart just before serving

In medium bowl combine graham
cracker crumbs, gran. sugar & butter;
mix well. Press mixture into bottom
of a 9-inch springform or tart pan.
Refrigerate until ready to use.
In small microwave-save bowl, sprinkle
gelatin over water; let stand 5 minutes
then heat in microwave on High 20
seconds. Stir thoroughly until gelatin
is completely dissolved. In large bowl
beat cream cheese & yogurt until
creamy. Add heavy cream & powdered
sugar – beat 2-3 minutes until thickened
& fluffy. Beat in lemon juice, lemon zest
& gelatin mixture until smooth. Pour
lemon mixture into crust. Cover &
refrigerate 8 hours or overnight. Garnish
with assorted fruits. Mix together drizzle
ingredients & drizzle over top of tart
just before serving.  Serves 8

(recipe: mrfood.com)
====================
Our weather has turned colder & rainy/gloomy –
looking at the rest of this week’s forecast, it doesn’t
look promising: partly sunny w/50% chance of rain,
cloudy with showers, temps in 60’s – oh well, it’s
good for the flowers, right?

Hope you’re having a good day and getting on
with your Easter preparations!

Hugs;

Pammie

Easter is coming – soon!

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

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

Lemon Meringue Pie Bites

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

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

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

Roasted Spring Vegetables

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

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

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

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

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

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

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

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

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

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

Spinach/Raspberry Salad

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

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

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

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

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

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

Creamy Bacon/Pea Salad

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

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

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

Crockpot Ravioli Casserole

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

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

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

English Muffin Bread

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

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

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

Caramelized Brown Butter Cake

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

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

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

(recipe: 12tomatoes.com)

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

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

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

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

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

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

Hope things are going well for
you at the moment –

Hugs;

Pammie

Happy Sunday!

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

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

 Crockpot Cinnamon Roll Pudding

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

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

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

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

Liver & Onions with Bacon!

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

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

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

Cowboy Cornbread Meatloaf

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

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

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

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

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

Preheat oven 450 degrees F.

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

Biscuits:

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

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

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

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

Crockpot Vegetarian Minestrone

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

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

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

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

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

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Veggie-Lovers Cream Cheese Spread

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

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

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

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

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

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

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

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

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

Busy day – and goofy

Have you ever had one of those kind of ‘goofy’ days where things don’t quite go the way you hoped? Yep, that was today, for me. I didn’t start out with any particular plans but slowly projects began to show themselves ‘needy’ of being accomplished. I went outside to pick up the newspaper and thought: “OK – I GIVE UP! YES, I know I need to sew some new porch curtains!” That got me started on locating just where I’d put the rods (we needed new ones) that I bought many months ago and just where was that remnant of fabric I bought years ago specifically for that purpose? Found them! Measured the windows (2), measured the fabric, cut it to size, got out my good old circa 1940’s (or there abouts – see photo) machine and hooked it up (it’s one of the first portable electric machines by Singer). Got everything lined up to begin sewing – it sewed maybe 3 stitches forward & froze/locked up. OK, I thought – maybe I need to back it up & try again – NOPE, locked up completely! After fiddling with it for awhile I asked for my dear husband’s help (he’s great with all sorts of machinery). To sum this up: After over 2 hours working on it for him, about 1 with me assisting we STILL couldn’t get anywhere! Called JoAnn’s and asked just when their sewing machine repair guy would be in the store next – have to wait a week – sigh. The curtains are NOT a big deal, it’s just frustrating to think of all that time & effort only to get nowhere. Husband has been on the ‘net’ for about half hour now and found a site/video that shows how to repair the area we had trouble with – now husband wants a second try at fixing it (hopefully tomorrow or some other time, I’m DONE for today!). Crazy stuff.

Managed to finish the pink baby blanket & crochet a shell-like border around it twice (I’m not a great crocheter, this border was done with me sort of ‘making it up as I went’ – looks good, so I guess we’re ‘good to go’, so to speak.

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

German Chocolate Dump Cake


1 C. sweetened flake coconut
1 1/2 C. chopped pecans/divided
1 box Devil’s food cake mix plus
ingredients to make cake
8 oz. cream cheese, softened
1/2 C. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 C. powdered sugar
1/2 C. semisweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Sprinkle coconut &
1 C. chopped pecans in bottom of pan.
Prepare cake mix accordg. to pkg.
directions; pour over coconut & nuts.
In large bowl using elec. mixer, beat
cream cheese, butter, vanilla & salt
until smooth. Beat in powdered
sugar & stir in chocolate chips and
remaining pecans. Using a spoon,
dollop cream cheese mixture over
cake batter; gently swirl mixture into
batter using a knife. Bake 35-40
minutes until a toothpick inserted
into center of cake comes out clean.
Serves 16

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

Best Ever Salisbury Steak

Meat ingredients:
1 lb. ground beef (80/20 mixture)
1/3 C. seasoned bread crumbs
2 T. ketchup
2 T. mustard
1 T. Worcestershire sauce
pinch cayenne pepper
2 large egg yolks
salt/pepper
4 T. butter or oil

Gravy ingredients:
2 C. beef broth
1 1/2 T. corn starch
1 onion, chopped
1 C. (or more) fresh mushrooms,
chopped
1 T. Worcestershire sauce
1 T. ketchup
2 T. chopped fresh parsley

Mix all meat ingredient together &
form into oval patties. Brown each
patty on both sides in butter or oil
in a skillet; remove from pan. Add
mushrooms & onions to pan – saute.
Add 1 1/2 C. beef broth to pan,
reserving 1/2 C. broth. Add Worc.
sauce, ketchup & parsley, mix well.
Combine reserved broth to cornstarch
to make a slurry – add it slowly to
mixture in pan & cook 3-4 minutes
then add in meat patties. Simmer
15-20 minutes until done. (time
will depend on size of your patties).

Note; be careful when browning
patties – they will break apart if not
handled gently.

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

Zucchini Parmesan Crisps

1/2 C. vegetable oil
1 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
2 zucchini, sliced thin 1/4 ” rounds
/2 C. flour
2 large eggs, beaten

Heat oil in large skillet over
medium-high heat. In large
bowl combine Panko & Parmesan.
Working in batches, dredge zucchini
rounds in flour, dip in eggs, then dredge
in Panko mixture, pressing to coat.
Add zucchini rounds to skillet,
5-6 at a time, cook until evenly
golden & crispy, about 1 minute
per side. Transfer to a paper
towel-lined plate. Serve
immediately. Serves 4

(recipe: yummly.com)
——————————

Garlic Butter Chicken & Pasta
(crockpot)

1 1/2 lb. boneless skinless chicken
thighs
1 T. minced garlic
3 C. sliced carrots
1/2 C. diced white onions
1/2 C. sliced butter
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 C. frozen peas (add at end)
1 lb. rotini pasta, cooked al dente,
(add at end)
Parmesan cheese – for serving

Place chicken, garlic, onions, carrots,
butter, thyme, basil, salt/pepper in
crockpot. Cover & cook on Low 6-8
hours. When cooking time is done,
cook pasta according to pkg. directions;
add peas & drained cooked pasta to
crockpot; stir well. Sprinkle Parm.
cheese on top when serving. Serves 8

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

Easy Beef & Broccoli Stir Fry


2 T. vegetable oil
1 lb. beef sirloin, cut into 2 inch strips
1 1/2 C. broccoli florets (fresh)
1 red bell pepper cut into matchsticks
2 carrots thinly sliced
1 green onion, chopped
1 tsp. minced garlic
2 T. soy sauce
2 T. sesame seeds, toasted

Heat vegetable oil in a large wok or
skillet over medium-high heat. Cook &
stir beef until browned, 3-4 minutes.
Move meat to side; add broccoli, bell
pepper, carrots, green onion & garlic to
center of wok/skillet. Cook & stir vegs.
2 minutes. Stir beef into vegetables &
season with soy sauce & sesame seeds.
Cook & stir until veggies are tender, about
2 more minutes. Serves 4

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

Crockpot Cheesy Hamburger Hash

1 1/2 lb. ground beef
2 C. potatoes, peeled/diced
1 (8 oz) can tomato sauce
1 (10.75 oz) can cream of mushroom
soup
1/4 c. diced green bell pepper
1/4 C. chopped onion
1/2 C. beef broth/stock
3/4 C. shredded sharp Cheddar cheese

Spray insides of crockpot with nonstick
spray. Brown ground beef in skillet; drain.
In large bowl mix browned ground beef,
potatoes, tomato sauce, soup, peppers,
onion & beef stock – pour into crockpot.
Cover & cook on Low 6-8 hours or High
3-5 hours. Stir in cheese until melted &
serve immediately. Serves 4-6

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


Lemon Meringue Cupcakes

Filling:
3 egg yolks (reserve whites for meringue)
3/4 C. granulated sugar
3 T. flour
pinch salt
3 T. lemon juice
2 T. lemon zest, loosely packed
1/2 C. water
2 T. unsalted butter, melted

Cupcakes:
1/2 C. unsalted butter
1 C. granulated sugar
2 eggs
3 T. lemon juice
2 tsp. baking powder
1 tsp. salt
1 1/2 C. flour

Meringue:
3 egg whites
pinch salt
1/4 C. granulated sugar

Prepared filling:
In small saucepan over Low heat,
whisk egg yolks, sugar, flour & salt;
whisk in lemon juice, lemon zest,
water & melted butter. Increase
heat to Medium. Whisking
constantly, cook until filling is
smooth & thick, about 7 minutes;
remove from heat.

Preheat oven 375 degrees F.
Make Cupcakes:
In medium bowl beat butter & sugar
until light & fluffy; beat in eggs, lemon
juice, baking powder & salt; beat in
flour until just combined. Divide
batter between 12 cupcake liners in a
muffin pan. Bake 15-16 minutes until
center of cupcakes firms up; remove
cupcakes from oven & cook 5-8
minutes (do not turn off oven)

Prepare Meringue:
Beat egg whites with salt until mixture
begins to stiffen; add sugar & beat until
meringue is stiff & forms stiff peaks
(do not overdo it). Using a sharp knife,
remove center of each cooled cupcake
(about 1″ in diameter) leaving a layer
of cupcake beneath cut out part (discard
cupcake core, or eat it). Fill cupcake centers
with lemon filling. Divide dollops of
meringue between cupcakes, spreading
out to edges & gently tapping with back
of a spoon to form peaks. Return cupcakes
to oven & bake an additional 5-6 minutes
until meringue peaks are golden brown.
Remove from oven & let cool 10 minutes.
Refrigerate an hour or more before
serving. Makes 12 cupcakes.

(recipe: Mike Suddaby – Facebook)
========================

Our weather has been nice today – in
the  mid 50’s; it was a little sunny which
made me have the gumption to want to
DO stuff – like making the curtains. Oh well-
after all that ‘adventure’ I sat & read a book.
I have a friend at church who is a writer/
author and he donated one of his 3 books
to our church library – I checked it out last
night & began reading it. Our local library
now has one copy of his third book & I
just finished that one last week – since I
chatted with my husband about it, he also
read book #2, so you can see it’s a pretty
good read. His father was in World War II
and his brother is a pilot so his books
deal with WWII and flying (usually that
would not interest me but he writes well
enough that they keep my interest!).
His name is Rick Barry Two of his books are
“The Methuselah Project” (just read) and
“Gunner’s Run” (reading now). He also wrote
a short story called: “Kiriath’s Quest” which
I understand is a bit hard to find in print. He’s
a very interesting person – speaks fluent
Russian, spent 2 years living there-all (as he
would say) ‘fuel for his writing’.

Hope you’re having a great day;

Hugs;

Pammie

It’s been ONE WEEK already!

Stopped over to visit with new grandson – he’s now officially one week old! I had knit him a little hat which I delivered today – turns out he’s more of a “Premie” head size right now – we put it on him with his Dad holding him

101_0432

While I was there middle son stopped by to get his first look at the baby; here he’s asking Kolt what he’s dreaming of

101_0434

It was a nice easy-going visit – oldest son (baby’s Daddy) keeps telling me I need to get over to visit them (“He misses you, Grandma!”) – it’s good for all of us and warms my heart so much!

===========

Blueberry Upside Down Cake

Topping:
1 C. brown sugar, packed
1/2 C. butter (do not use margarine
or imitation butter)
2 C. blueberries, fresh or frozen

Cake:
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
3/4 C. granulated sugar
2 eggs, room temp.
1 T. vanilla
1/2 C. Greek yogurt
1/3 C. milk

Preheat oven 350 degrees F.
Spray 8 or 9″ springform pan with
nonstick spray or grease with
shortening. (poster also lines
bottom of pan with parchment
paper). Sprinkle 1/2 C. melted
butter in bottom of pan; evenly
sprinkle 1 C. brown sugar over butter.
Evenly spread blueberries on top.
In bowl, combine flour, baking
powder, baking soda & salt. In
another bowl of elec. mixer combine
oil & sugar on Low speed. Add
vanilla & eggs; blend. Slowly mix
in flour mixture, alternating with
Greek yogurt & milk. Spoon batter
into pan & smooth top. Bake
45-50 minutes. Test cake -insert
wooden toothpick into center –
cake is done when it comes out
clean (or with dry crumbs). Cool
cake on wire rack 5 minutes, then
run a thin knife tip around cake
edge & loosen springform ring.
Cake cake be stored in fridge
up to 5 days. Serves 10

(recipe: callmepmc.com)
————————————-

Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

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

Sheet Pan Scalloped Potatoes

1 T. unsalted butter (for greasing pan)
2 C. heavy cream
2 cloves garlic, minced
1 tsp. fresh thyme, finely chopped
salt
ground black pepper
2 1/4 lb. medium Yukon Gold potatoes,
scrubbed – about 8
1/3 C. grated Parmesan cheese
1 1/2 C. shredded Gruyere cheese
(4 1/2 oz.)

Special equipment:  18 X 13″ sheet pan

Preheat oven 450 degrees F.
Lightly grease pan with butter.
In small saucepan over medium heat
bring cream, garlic, thyme, 1/2 tsp. salt
& 1/4 tsp. pepper to simmer then
turn off heat. Thinly slice potatoes using
a mandoline or vegetable slicer (about
1/8 inch thick slices) Arrange half of
potato slices in single, overlapping layer
on sheet pan; sprinkle tops evenly with
salt & half grated Parmesan. Top with
remaining potato slices & sprinkle with
salt. Drizzle hot cream mixture evenly
over potatoes. Cover pan with foil &
bake about 20 minutes until potatoes
are tender when pierced with a paring
knife. Carefully remove foil & sprinkle
tops with Gruyere & remaining Parmesan.
Cook, uncovered, until very brown &
crusty on top, rotating pan halfway
through cooking time (15-20 minutes more).
Serves 8-10

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

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,
thawed

In large bowl beat egg; add
1/3 C. Half & Half, bread crumbs,
onion & 1 tsp. salt. Crumble
beef over mixture & mix well
then shape into 1/2 inch balls.
In Dutch oven, brown meatballs
in butter, in batches. Remove from
pan; drain fat. Add flour, bouillon,
pepper, garlic salt & remaining
salt to pan; stir until smooth.
Gradually stir in water; bring to boil.
Reduce heat, cook & stir 2 minutes
until thickened. Add potatoes &
meatballs. Reduce heat, cover &
simmer 25 minutes until potatoes
are tender. Stir in peas & remaining
Half & Half; heat through.
Makes 8 servings (about 2 qts)

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

Quick Chicken Casserole

2 boneless skinless chicken breasts
1 C. white rice, uncooked
1 can cream of celery soup
1 pkg. French onion soup mix
2 onions, roughly chopped
water
salt/pepper, to taste

Preheat oven 350 degrees F.
Pour dry rice into bottom of a 9 X 13″
baking dish – spread to edges Arrange
chicken breasts on top of rice. Mix the
2 soups together in a bowl with a little
water  – season to taste with salt/pepper
& pour over chicken/rice. Spread onions
on top & bake 1 hour.

(recipe: cooktopcove.com)
——————————

Honey Garlic Shrimp Skillet

1 lb. shrimp (skin off/tail on)

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinade shrimp
with half of sauce 15-30 minutes
(discard marinade). Over medium-
high heat in 10 inch skillet sear
shrimp in some oil – sear on both
sides in two batches until browned,
about 1 minute per side. Using
tongs, rub shrimp into caramelized
bits on bottom of pan. Serve hot
drizzled with remaining sauce.
Serves 4

(recipe: yummly.com)
————————————-

Warm Caramel Apple Pudding Cake


2 large Granny Smith apples, peeled/
sliced thin
1 (2 layer) pkg. yellow cake mix, divided
2 (3.4 oz, ea) pkgs. vanilla instant pudding
mix
1 1/2 C. cold milk
1 (12.25 oz) jar caramel ice cream topping,
divided
1/4 C. water
1 C. Cool Whip, thawed/divided
1/2 C. dry roasted peanuts (optional)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with non-
stick spray. In large bowl place 1 T.
dry cake mix & toss apples in bowl
to coat. Prepare rest of cake mix as per
box directions; pour into dish; top with
coated apples. Beat dry pudding mixes,
milk, 3/4 C. caramel topping & water
using a whisk, 2 minutes; drizzle over
apples. Place baking dish on a baking
sheet & bake 1 hour to 1 hour 10 minutes
until golden brown. Cool 20 minutes;
sauce will thicken slightly as it cools.
Whisk remaining caramel topping &
Cool Whip until blended; spoon over
cake slices. Just before serving sprinkle
top of slices with nuts (if desired.)
Serves 16

(recipe: kraftrecipes.com)

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

Not much going on around here – gas
prices dropped a little (down to $2.39/9).
Weather is cold (in the 30’s) with light
dustings of snow but nothing big. Today
it’s sunny (but very chilly) out – kind of
fools you into thinking it’s warm – until
you actually GET OUT IN IT! At least
Spring is on the way – sometime soon!
Our backyard is covered in a small
yellow ground cover that blooms at
this time every year. (I used to think
it was called Aconite, but looking it
up – it’s not the same thing!)The funny
thing is: we never planted it – our neighbor
with connecting yard did, many years ago.
Each year it creeps a little more into our
yard – their yard is now almost totally
empty of it!

 

240_F_62348436_rptKpcACRSMbJULnY2hLtAUbE4LiXS5F

Am quickly finishing up the pink/white/
tan baby blanket – just crocheting a white
edging on it and it will be done! I brought
it to Knit Night Tuesday and today noticed
I had made a several-rows mistake – ripped
them out and decided “That’s It! I’m done!”
It was long enough so now it’s just get it
finished.

Hope your week has gone well – stay
healthy!

Hugs;

Pammie

FINALLY!

pam-kolt-2-days-old-feb-27-2017

After waiting 2 days, I finally got to hold him! Days were hectic and I am not one to impose myself on others, but last night oldest son texted me the baby was up & active, did I want to come over & hold him? OF COURSE! Picture is a little blurry (son was trying to use my camera and the flash had been shut off, plus baby was fussing a bit – at first). I had a great time just chatting with his parents and holding him while he slept – for THREE hours! Both parents kept saying they’ve never seen him so relaxed – told them it’s the Grandma Touch. Many years ago, at another church nursery, I was always the person they gave the fussy babies to – don’t know what I did/do, but it seems to work. I had a great time!

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Cappuccino Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
1 tsp. cinnamon (more for serving)
1/8 tsp. salt
1 1/2 C. milk
5 tsp. instant expresso powder
1 tsp. vanilla
1/2 tsp. cream of tartar

powdered sugar, for dusting
whipped cream/Cool Whip,
for serving

Preheat oven 325 degrees F.
Place oven rack in center of oven.
Line a 8 X 8″ baking pan with a
12 X 8″ piece of parchment paper,
leaving an overhang on 2 sides.
Melt butter in small microwave-
safe bowl, about 1 minute. Brush
parchment paper with some of
butter; flip paper over & press
back into pan – brush other side
& sides of the pan with butter.
Whisk egg yolks & sugar
vigorously in large bowl until
pale, creamy & thick (1-2 minutes)
Pour in remaining butter & whisk
until incorporated. Add flour,
cinnamon & salt; mixing until
completely combined. Heat milk
in microwaveable bowl or
measuring cup until warm, 1
minute. Whisk espresso powder &
vanilla into milk until completely
dissolved. Slowly add milk mixture
to egg yolk mixture, whisking
constantly until well combined
(batter will be thin). Beat egg
whites & cream of tartar in another
bowl using elec. mixer on medium
speed until stiff peaks form, about
2 minutes. Scrape whites into yolk
mixture, gently breaking them up
a little with a whisk. Using a whisk,
gently stir & fold mixture a few times
to coat the whites with liquid while
keeping as much volume as possible
(batter will not totally come together).
Pour batter into prepared pan & gently
smooth top with a spatula. Bake until
top is browned & puffed & cake is
mostly set with a slight jiggle in the
center, about 1 hour. Let cake cool
completely in pan, about 2 hours.

To Serve:
Dust top of cake with some powdered
sugar & a little cinnamon. Run a small
spatula or thin knife around edges of
pan to loosen. Use parchment paper
overhang to lift cake from pan – place
on a cutting board & cut cake into
9 squares – serve topped with whipped
cream or Cool Whip. Makes 9 servings.

(recipe: foodnetwork.com)
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Mongolian Shrimp & Broccoli

3 T. soy sauce
2 cloves garlic, grated
1 ginger, grated
3 T. brown sugar
1/2 tsp. ground black pepper
1 1/2 lb. shrimp without tails,
peeled/deveined
salt
1/3 C. cornstarch
canola oil
1 large head broccoli, cut into
florets

Cooked rice to serve 4

In small bowl combine soy sauce,
garlic, ginger, brown sugar & pepper.
In medium bowl season shrimp with
salt & mix with cornstarch until well
coated. In large skillet over medium-
high heat, add 1 T. oil & cook broccoli
until tender, 2 minutes. Add soy sauce
mixture & cook 1 minute. Add shrimp
& stir until cooked through & broccoli
is slightly charred. Serve immediately.
Serves 4

(recipe: delish.com)
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Skinny Texas Cheese Fries

4-5 medium Yukon Gold or Russet
potatoes
2 T. olive oil
1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 tsp. garlic salt
salt
1/2 C. Cheddar cheese, grated
1 T. bacon, cooked/crumbled
1 T. cilantro, chopped
1 T. green onions, chopped

Preheat oven 400 degrees F.
Wash potatoes; slice into 1/2 inch
strips. Lay potato strips face down
in 2 piles; slice each pile into 1/2
inch strips. Place them in a bowl
& drizzle 2 T. olive oil over top.
In small bowl combine chili powder,
seasoned salt, paprika & garlic –
sprinkle seasoning over top of
potatoes & toss, using tongs,
making sure all slices get covered
with seasoning. Generously spray
2 large cookie sheets with nonstick
spray. Lay potatoes out evenly, making
sure none overlap. Bake 25 minutes.
Test with a fork to be sure they are
soft in centers. Remove from oven &
sprinkle tops with salt. Using a spatula,
place all fries into a deep 9 X 9″ casserole
dish (or deep dish pie plate). Sprinkle
with Cheddar cheese & bacon crumbles.
Place pan in oven & allow cheese to melt,
2-3 minutes. sprinkle top with chopped
cilantro & green onions & serve.
Serves 6

(recipe: jamiecooksitup.net)
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Crockpot Anything Goes Sausage Soup
(cooks for 9-10 hours)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can condensed
Cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain & transfer to 6 qt. crockpot.
Stir in water & soups until blended.
Add vegetables, bouillon, parsley
& pepper. Cover & cook on Low
9-10 hours until vegetables are
tender. Stir in milk, cover & cook
30 minutes longer.
Serves 15 (4 qts)

(recipe: tasteofhome.com)
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Homemade Guacamole

2 ripe Haas avocados
4 T. minced red onion
1 tsp. (or more) hot sauce
2 T. minced cilantro
1 tsp. lime juice
1 T. lemon juice
1/2 tsp. salt
few grinds black pepper
1/2 of a ripe tomato, seeded/
skinned & diced

Crackers or chips, for dipping

Run a knife around outside of
avocados from top to bottom &
back to top. Cut down to it; using
a twisting motion, twist avocado
halves apart. Tap pit with the edge
of a knife so that knife partially
goes into pit – turn knife & pit will
come out. (be careful not to swing
too hard & hit your hand). Run a
soup spoon between avocado pulp
& skin – place pulp in a medium
bowl; mash slightly with a fork,
leaving large chunks.
Add all other ingredients (except
tomato); adjust seasoning as needed.
When ready to serve, sprinkle
diced tomato on top. Makes 2 Cups

NOTE: If, after preparing the guacamole,

when ready to serve, place the PIT in the

middle of the guacamole – it will keep it from

turning brown.


(recipe: afamilyfeast.com)
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30 Minute Chicken Cordon Bleu Pasta
(uses rotisserie chicken & oven-proof
skillet)

1 (12 oz) pkg. bowtie pasta
2 T. butter
1 C. chicken broth
2 C. Half & Half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover ham)
8 slices Swiss cheese
1 1/4 C. Italian Panko bread crumbs*

Cook pasta accordg. to pkg. directions. Heat
butter in medium skillet over medium-high
heat. Add chicken broth, Half & Half & both
cans soup – whisk to combine. Add honey
mustard, onion powder & salt/pepper – stir
& bring to simmer, stirring occasionally. Allow
to simmer 4-5 minutes until slightly thickened.
Add chopped chicken, ham & sour cream to
skillet then drained/cooked pasta – stir together.
Lay slices of Swiss cheese on top of mixture then
sprinkle bread crumbs on top.
Turn on broiler
Place under broiler & cook until golden brown –
just a few minutes; watch so you don’t burn it.
Remove from oven & allow to cool a little before
serving. Serves 6-8

(recipe: jamiecooksitup.net)
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Crockpot Mexican Beer Chicken

6-8 bone-in/skin on chicken thighs
1 bottle dark (Mexican) beer
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
salt/pepper

Mix all seasonings in a small bowl;
sprinkle each thigh with blend & place
in crockpot. Pour in beer*. Cover &
cook:
Frozen: 4-6 hours on High or 8-10 on Low
Thawed: 3-4 hours on High or 7-8 on low

*Poster said she pours the beer down the
side of the crockpot so as not to wash all
the seasonings off the chicken.

(recipe: bobbiskozykitchen.com)
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Sugar Cookie Apple Crisp

2 T. butter, melted/cooled
1/4 C. brown sugar, packed
1 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 pinch nutmeg
pinch salt
6 medium apples, peeled/
cored/chopped into bite-
sized chunks
1 (14 oz) pkg. refrigerated
sugar cookie dough, broken
into chunks
1/2 C. rolled oats

Preheat oven 375 degrees F.
Spray 9 X 9″ casserole or
deep-dish baking dish with
nonstick spray. In large bowl
combine butter, sugar, lemon
juice, cinnamon, allspice,
nutmeg & salt. Add apples &
toss to coat. Scrape sides of
bowl with spatula & transfer
to prepared dish. Using a food
processor (or blender), add
cookie dough & oats – pulse
several times until mixture
resembles coarse, wet sand.
Use your hands to sprinkle
mixture on top of apples.
Bake 20-25 minutes until
topping is lightly browned
& apples bubble. Let cool
slightly before serving.
Serves 6

(recipe: food.com)
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Our weather has been a bit goofy – if you
read the weather reports we’re supposed to
be getting COLD weather, but each day it keeps
getting warmer (for example: woke up & it was
35 degrees F. – a few hours later it’s almost 55!)
I can definitely take this weather but having
grown up in good old Michigan, I KNOW we will
probably get some snow before or during Easter –
wouldn’t be the first time.

Nothing much new going on (except the baby, of
course) – gas prices keep fluctuating between
$2.19/9 and $2.29/9 – not sure just why but as
long as they stay in that range, we’re good.

Tonight is Knit/Crochet night – still working on
both baby blankets – slowly plodding along.

Have a GREAT day!

Hugs;

Pammie

 

Another GORGEOUS day!

a perfect day

The sun is shining & it’s 58 degrees F. in Michigan in FEBRUARY!

We’ve had several days like this and it really lifts one’s spirits to see the sunshine – you would almost expect flowers to start blooming! We do have some birds that have returned from down South – here in Michigan we look forward to robins coming back every year – kind of like a sign of Spring.

Youngest son moved out Friday and I’ve spend partial days working on straightening/sorting/re-packing, etc. things that were kind of shoved to the walls when he first moved up there. (I know that sounds weird, but the ‘room’ I’m talking about is the total upstairs of a 1 1/2 story Cape Cod house with peaked ceiling.) When middle & youngest son’s decided that they really didn’t get along & needed to have separate rooms (about 5-7 years ago) middle son chose to stay in the same room, youngest picked the upstairs. Going through boxes of ‘stuff’ I was pleasantly surprised to find some things I thought had long-since been given or thrown away – like baby toys! Found a bunch of jigsaw puzzles I’d forgotten, 10 partially-filled Word Search books (won’t be needing to buy any more any time soon!) – books, old VCR movies, etc. The ‘fun’, now is finding places to PUT all that stuff! I know what to do with the baby toys (the baby is due any day now – actual due date is March 1st). I have be best of intentions but find that (since the radiation 5 1/2 years ago) I just don’t have the energy/stamina I used to have. I find myself having to set ‘times’ and then say: “that’s enough for now” because otherwise I get too fatigued to do anything else that day. Frustrating but that’s just how it is now. I’m happy with what I’ve already accomplished – still have a lot to go; the REAL test is, like I said, finding places to put this ‘stuff’ once it’s all sorted & re-packed! UGH!

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Quick & Easy Banana Pudding

(quite honestly, I didn’t think this was so

‘Quick & Easy” as stated!)

 

1 box vanilla wafer cookies
1 small box vanilla instant pudding
mix (plus milk for preparing)
2-3 ripe bananas, sliced
1 (8 oz) tub Cool Whip, thawed

Prepare pudding mix according to
pkg. directions – refrigerate. Place
vanilla wafers in single layer on
bottom of a small baking dish*.
Spread half of pudding (about 1 C)
over cookies & top with a single
layer of sliced bananas. Repeat
layers, starting with cookies. Top
final layer of banana slices with
Cool Whip. Refrigerate at least
1 hour. Garnish top with extra
vanilla wafers, if desired.
Serves 4-6

*Poster used a glass 8 X 6 X 2″
dish and about 20 cookies for each
layer

(recipe: theseasonedmom.com)
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Crockpot Cream Cheese Taco Dip

Dip:
16 oz. Velveeta, cubed
2 (8 oz, ea) pkgs. cream cheese, softened/
cubed
1 (16 oz) jar salsa
1 oz. pkg. dry taco seasoning mix
1 lb. ground beef, browned/drained

corn or tortilla chips for dipping

Place all DIP ingredients in crockpot
(2-3 qt if you have one). Cover &
cook on Low 1 to 1 1/2 hours,
stirring frequently. Serve with dippers
Serves 10

(recipe: recipesthatcrock.com)
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Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

(recipe: bakeatmidnite.com)
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Easy Spanish Rice

1 C. chicken stock
1 C. white rice
1 C. tomato sauce
1 (4 oz) can green chiles
1 1/2 T. taco seasoning mix
1-2 T. olive oil

Heat oil in medium or large saucepan
over medium-high heat; pour in rice.
Cook 2-3 minutes, stirring frequently
until rice is lightly toasted but not
burned. Pour in chicken stock, tomato
sauce, green chiles & taco seasoning;
stir well & bring to boil. Once boiling,
cover & reduce heat to Low. Cook
20-25 minutes until rice has absorbed
all liquid & is al dente. Uncover &
fluff with a fork, returning mixture to
heat if there is any liquid left in bottom
of pan. Serves 2-4

(recipe: 12tomatoes.com)
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Chicken Wild Rice Soup

2 qt. chicken broth
1/2 lb. fresh mushrooms, chopped
1 C. finely chopped celery
1 C. shredded carrots
1/2 C. finely chopped onion
1 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1/4 C. butter, cubed
1/4 C. flour
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1/2 C. dry white wine (or
additional chicken broth)
3 C. cooked wild rice
2 C. cubed, cooked chicken

In large saucepan combine first
9 ingredients (broth – thyme); bring
to boil, reduce heat. Cover & simer
30  minutes. In Dutch oven melt butter
& stir in flour until smooth. Gradually
whisk in broth mixture; bring to boil,
cook & stir 2 minutes until thickened.
Whisk in soup & wine (or broth). Add
rice & chicken; heat through.
Makes 14 servings.

(recipe: tasteofhome.com)
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Jiffy Cinnamon Rolls &
Cream Cheese Frosting

4-5 C. flour
1 box JIFFY yellow cake mix
2 pkg. fast rising yeast
1 tsp. salt
2 C. warm water
2 T. butter
1/2 C. sugar
1 T. cinnamon

Frosting:

1 (3 oz) pkg. cream cheese,
softened
1/4 C. butter, softened
1 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 tsp. salt

Grease a cookie sheet or
spray with nonstick spray.
In large bowl combine 3 C. flour,
cake mix, yeast, salt & warm
water; mix until smooth. Add
enough remaining flour to form
a soft dough. Turn dough out onto
a lightly floured surface & knead
until smooth (6-8 minutes). Roll
dough to 9 X 18″ rectangle. Spread
dough with butter & sprinkle with
sugar & cinnamon. Roll dough up,
jelly-roll fashion, starting with long
end. Slice roll into 1-inch circles using
a piece of clean dental floss or heavy
thread placed under roll. Bring ends
of floss up & criss-cross at top of roll
& pull strings in opposite directions.
Place rolls on prepared sheet; cover
& let rise in a warm place until
doubled in size, about 15 minutes.

Preheat oven 350 degrees F.
Bake rolls 15-18 minutes.
=
Frosting:
While rolls are baking, beat
together cream cheese, butter,
powdered sugar, vanilla & salt.
=
When baking is done, spread
frosting on warm rolls before
serving. Makes 12 rolls.

(recipe: food.com)

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Found out today that our Youth Pastor’s
wife is expecting a girl; I’m 3/4ths done
with a pink/tan & white blanket – YAY!
Will probably knit a hat & booties to
match (if I’m not mistaken, the baby
is not due until July).

Hope your day is going well and you
are in good health. FINALLY my husband
(after almost 3 weeks) is back to his old
self – the bronchitis seems to be gone –
YAY!

Hugs;

Pammie