My New ‘Normal’ is slowly coming together!

This past Saturday was National Knit in Public Day – above is me (bundled in a heavy sweatshirt jacket, using my knitting project to keep my knees warm!) It was a ‘balmy’ 63 degrees, sunny with a very strong wind. We had 18 ladies in attendance which made me happy! The general consensus was: we were having such a good time – why not do this regularly? I just finished officially scheduling our “Panera” knit group meeting for tomorrow 4-6/7 p.m. in the above park! (Panera is still at 50% capacity seating and 6′ distancing of people so it would not work for 18+ of us to try to cram in there at this time). I’m looking forward to scheduling events again! Slowly but surely my ‘new normal’ is coming into view. The ‘fun’ thing about this ‘new normal’ for my knit group is: we are now incorporating BOTH of my knit groups together!

One of the ladies in my groups began a new project for those who wanted to participate. It seems a friend gave her 2 very large garbage bags full of very expensive yarns with the stipulation that said yarns would be used to create items which could be sold to benefit CHARITIES. These are yarns I’m not familiar with – various strange textures, weights, etc. My friend divided the yarns up into projects, with a pattern (should you need one) for various items to knit/crochet. I was timid at first, choosing 2 bags. Saturday she brought the remainder of the yarns (altogether she created 44 project bags!). I now have 4 bags: one I’m working on in various shades of browns/tans/rust – it’s eventually going to be a cowl. I think the yarns are ugly but that’s just me: one is Alpaca – reminds me of knitting with dog hair! Another will be fingerless gloves – these are in a bright teal with white top & bottom; the other 2 bags are currently without an ‘idea of what to make out of them’. My friend has asked that we complete the projects by December so I’ve got time. (and I thought I was going a bit over my normal number of projects with 2 baby blankets & some baby booties! Now I’m at 2 baby blankets, knitting baby headbands for the Sept. Vet’s baby shower, baby booties and ‘the bags’!) Oh well – keeps me busy & out of trouble, right?

The ‘build a new garage’ project is still in the works; we’re awaiting a quote from another builder, not exactly sure when he’s coming over – that’s 2 builders/2 quotes – we’ll see where this goes.

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

(DISCLAIMER: the recipes I feature on this blog are not my recipes – see the recipe sites listed under each recipe)

Apple Pie w/ Peanut Butter Crumble

1 (9 inch) unbaked pie shell (poster
used Pillsbury frozen pie crust)
1 C. sour cream
1/2 C. sugar, divided (3/4 & 1/4)
2 tsp. vanlla
4 C. apples, peeled/sliced (or chopped)
Poster used 5 small Red Delicious but
you can use any baking apple)
1 C. rolled oats (can use quick cooking oats)
1 1/2 tsp. cinnamon
1 C. peanut butter ( poster used extra
crunchy – you can use regular if you like)
2 T. butter or margarine, softened
=
Preheat oven 350 degrees F.
In large bowl whisk sour cream, 1/4 C.
sugar, eggs, 1/4 C. flour & vanilla. fold
in apples – toss to coat then pour into
pie shell. In a bowl mix oats, 3/4 C. flour,
1/4 C. sugar & cinnamon.
Either in microwave or on stovetop,
melt peanut butter & butter together
until smooth. Add to oat mixture &
sprinkle over apples.
Bake 50-55 minutes until golden brown
& center is set. Serves 6

NOTE:  Leftover pie should be refrigerated

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

Crockpot BBQ Country-style
Pork Ribs

5 lb. country-style pork ribs
1 C. chopped celery
2 C. chopped onions
1/2 C. chopped green bell pepper
1 C. ketchup
1/2 C. yellow mustard
1 C. BBQ sauce
1 C. water
3 T. dark cider vinegar
2 T. Worcestershire sauce
1 T. brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic salt
1 (14.5 oz) can diced tomatoes
=
Suggested serving sides:
cooked white rice to serve 6
baked beans to serve 6
cole slaw
toasted garlic bread
=
Place ribs in large deep pot – cover
with water & boil 20-30  minutes to
decrease fat.

In a large bowl mix all other ingredients
& stir to mix well.
Place pork in crockpot, adding sauce as
you go, until you get about an inch from
top of crockpo. Use as much sauce as you
can (it will be needed later to put over rice)
Mix all well. Cover & cook on High about
5 hours. (You can keep it longer on Low
to keep it hot) Serves 6

(recipe: food.com)
———————————-

Tomato Salad

5 C. tomatoes, cut into 1″ pieces
1 C. bocconcini (mozzarella balls)
1/4 C. red onion thinly sliced
1/3 C. small basil leaves
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. fresh minced garlic
salt/black pepper, to taste

Place tomatoes, mozz. balls, red
onion & basil in large bowl. In a
small bowl whisk olive oil, red
wine vinegar, sugar, oregano, garlic,
salt/pepper (to taste). Pour dressing
over tomato mixture & gently toss
to coat evenly. Serve immediately
or cover & refrigerate up to 2 hours.
Serves 6

(recipe: dinneratthezoo.com)
————————

Bruschetta Chicken
(Grill recipe)

4 thin-cut boneless skinless
chicken breasts
1/4 C. olive oil
2 T. lemon juice
1 tsp. salt
1 tsp. Italian seasoning*
1/2 tsp. black pepper
4 slices mozzarella cheese
2 T. balsamic glaze

Topping:
1 1/2 C. tomatoes, diced
1/2 tsp. garlic, finely minced
1 T. olive oil
1/4 C. thinly sliced basil leaves
salt/black pepper, to taste
2 T. red onion, minced
=
In large bowl or ziplock bag mix olive
oil, lemon juice, salt, Ital. seasoning &
black pepper. Place chicken in bag &
marinate at least 30 minutes or up to
4 hours.
====
Preheat grill or grill pan to medium high.
Remove chicken from bag (discard bag).
Place chicken on grill. Cook 4-5 minutes
on each side (or until fully cooked).
Place mozz. cheese slices on top of chicken;
cover grill & cook until cheese melts, 2-3
minutes.
(While chicken is cooking prepare topping)
Topping:
In medium bowl combine tomatoes, garlic,
olive oil, red onion, basil, salt/pepper – let
stand 10 minutes. Spoon bruschetta
mixture over chicken. Drizzle with balsamic
glaze & serve. Serves 4

*If you don’t have Italian seasoning:
Mix 1 tsp. garlic powder, 1 tsp. dried oregano,
& 1 tsp. dried basil

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

Lemon Garlic Smashed Potatoes

6 medium potatoes (Yukon Gold or
Carisma)
3 T. melted butter (or 2 T. olive oil)
4 cloves garlic, crushed (or 2 if you
like a milder flavor)
2 tsp. dried oregano, divided
salt/black pepper, to taste
(optional: 1/2 tsp. semolina –
for crispy potatoes)
=
Preheat oven to Broil (or grill
to medium-high (about 200 degrees F/
400 degrees F)
Place potatoes in large pot of salted
water; cook, covered 30-35 until
fork-tender; drain well. Lightly spray
a large baking sheet or tray with nonstick
cooking spray. Arrange potatoes on sheet &
use a potato masher to lightly flatten the
potatoes in one piece (don’t mash too hard).
In a small bowl mix butter, lemon juice &
garlic – pour over each potato. Sprinkle tops
with half of oregano, salt/pepper. Lightly
spray with cooking spray & sprinkle tops
with semolina, if using.
Broil or grill until golden & crispy, about
15 minutes. Remove from oven, sprinkle
tops with remaining oregano.
To serve: season with a little extra salt &
pepper, serve immediately.
Serves 6

NOTE: For even crispier potatoes, remove
from oven half way through cooking;
spray with a little extra cooking spray &
continue broiling/grilling until golden
brown.

(recipe: cafedelites.com)
————————————

Southwest Chicken Coleslaw

2 C. cooked/chopped chicken
2 C. coleslaw mix
1/2 C. shredded Cheddar cheese
1 C. grape or cherry tomatoes,
quartered
1 1/2 T. fresh lime juice
1/2 C. buttermilk Ranch salad dressing
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1/2 tsp. sugar
=
In large bowl add chicken, coleslaw,
cheese & tomatoes. In smaller bowl
mix lime juice, ranch dressing, chili
powder, cumin, pepper & sugar until
combined – pour over coleslaw mix &
stir to combine. Refrigerate at least
one hour prior to serving.
Serves 6-8

NOTE: Also great served on a
spinach or tomato tortilla as a wrap

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

Orange Meringue Pie

1 (9 inch) unbaked pie crust
3/4 c. sugar
1/3 C. cornstarch
1 pinch salt
1 C. orange juice
1/2 C. lemon juice
1/4 C. water
4 eggs, separated
4 T. butter or margarine, cut into
pieces
2 tsp. grated orange zest
1/2 C. diced orange segments
1/2 C. sugar
1/4 tsp. cream of tartar
=
Preheat oven 400 degrees F.
Line unbaked pastry crust with
foil & a layer of pie weights or
dried beans. Bake in preheated
oven until edge of crust is golden,
about 10 minutes. Carefully
remove foil & weights; bake
about 5 minutes more.
In small saucepan stir 3/4 C. sugar,
1/3 C. cornstarch & salt. Mix in
orange & lemon juices & water.
Whisk in egg yolks. Cook over
medium heat, stirring frequently,
until thick & bubbly, about 5 minutes.
Remove from heat & stir in butter
& orange zest. (If desired, stir in
orange segments) Pour into pie
crust; cover with plastic wrap & set
aside to cool.
==
(When pie has cooled to room temp)
Preheat oven to 350 degrees F.
Preparing Meringue:
In large glass or metal bowl
beat egg whites until foamy.
Gradually add 1/2 C. sugar &
cream of tartar, continuing to
beat until stiff peaks form. Lift
beater or whisk straight up – the
egg whites should form a sharp
peak that holds it’s shape. Spread
meringue over pie, making sure
it completely covers the filling &
meets the edges of the pie crust.
Bake in preheated oven until
meringue topping is golden
brown, about 15 minutes.

(recipe: Facebook)

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

Our weather has been kind of ‘iffy’ – one day sunny
& in the 60’s, next in the 70/80’s. Today it’s supposed
to have a High of 76 degrees F. tomorrow High of 86!
Thurs. high of 90, Friday high of 92! WOW!

Gas prices jumped a bit lately to $2.04/9; not a big
jump.

Hope you have a GREAT day – stay healthy!

Hugs;

Pammie

PS: You can’t really see it very good – but the project on my lap is the White/Pink Chevron baby blanket – I’m very close to being done with it.

I FINALLY DID IT!

I WENT SHOPPING!!! Our state is finally out from under the ‘stay at home’ order; we picked up my van at the dealership yesterday (needed a new Air Conditioning compressor – under warranty – yay!). Today I decided I would GO OUT! Stopped at Walgreens & picked up my instant coffee on sale (they offer it about every 3-4 months on sale) then stopped at CVS to pick up more things on sale (and to use my $10 off coupon that would expire soon). After that I drove to a nice little park where 12 of my knit ladies were meeting (6 feet apart) to knit/crochet for an hour outside! It was SO NICE to get out and really SEE people in person instead of on the Zoom meetings! One lady brought me a bag of white yarns; said “I thought you might be able to use these.” Turns out she was absolutely right! I really needed exactly that! (I use a lot of white yarn in the baby blankets). PERFECT! Without going into great detail, we’re going to do this again tomorrow (there’s a free yarn/knit project thing going on so the intent is for us to pick up the yarns, knit/crochet something with it then give it back to the lady who will give it to a charity for them to sell in their gift shop.

(a 80+ yr old woman died & she had a stash of VERY EXPENSIVE yarns – her daughter gave us the yarns with the intent that we would use them for charity only. (one of my ladies is keeping track of it all). I took 2 bags – we’ll see how this goes. Am planning on knitting either a cowl, fingerless gloves or a scarf with it – we’ll see – I promised I wouldn’t knit a baby blanket! HA!)

I’m going to try to go grocery shopping tomorrow – we’ll see how that goes (and if I have the courage to do so – today found me almost in a panic attack after leaving the first store – weird! I’ve been looking forward to this for 3 months!)

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

Cherry Coffee Cake

1 1/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. baking soda
8 T. butter (1 stick/ 1/2 C.), melted
1/2 C. milk
1 egg
1 tsp. vanilla
1 (20 oz) can cherry pie filling
1 tsp. lemon extract
==
Crumb Topping:
1/2 C. flour
2 T. butter, melted
—–
Preheat oven 350 degrees F.
Spray 9 X 9″ baking dish with
nonstick cooking spray.
In large bowl whisk flour, sugar,
baking powder/baking soda.
Stir in melted butter, milk, egg &
vanilla – mix well & spread into
bottom of prepared pan. In a
medium bowl mix lemon extract
with pie filling & spread over
flour mixture.
In a small bowl mix together Crumb
Topping ingredients & sprinkle on
top of pie filling.
Bake 55-60  minutes until topping is
brown & bubbly. Serves 9

NOTE: If you would like a glaze on top,
combine 1/2 C. powdered sugar & a few
tablespoons milk – drizzle over cooled cake.

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

Chicken Tortilla Bake

3 C. cooked, shredded chicken
2 (4 oz, ea) cans chopped green chilies
1 C. chicken broth
1 (10 3/4 oz) can cream of mushroom
soup undiluted
1 (10 3/4 oz) can cream of chicken
soup undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 C. shredded Cheddar cheese

Optional toppings:
Sour cream
chopped green onions
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine chicken, chiles, broth,
soups & onion. Layer half of tortillas
in bottom of sprayed pan, cutting to
fit if desired. Top with half of chicken
mixture & half of cheese – repeat
layers.
Bake, uncovered, 30 minutes until
heated through. Serves 8

NOTE: Freezer option:
Cover & freeze unbaked casserole
To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking. Preheat oven 350 degrees F.
Bake 30 minutes, increasing time as
necessary to heat through & a
thermometer inserted in center
reads 165º.

(recipe: tasteofhome.com)
———————-

Crunchy Taco Cups
(appetizer)

1 lb. ground beef, cooked/drained
1 envelope taco seasoning (3 T.)
1 (10 oz) can Ro-Tel diced tomatoes &
green chilies, drained
1 1/2 C. sharp Cheddar cheese, shredded
(OR) Mexican blend cheese
24 wonton wrappers*
——————-
Preheat oven 375 degrees F.
Generously spray a 12 – cup muffin
tin with nonstick cooking spray. Combine
cooked meat, taco seasoning & Ro-Tel
in a bowl; stir to combine. Line each
muffin tin with a wonton wrapper; add
1 1/2 T. meat mixture & top with 1 T.
cheese – press down & add another layer
of wonton wrapper, meat mixture & a
final layer of cheese – repeat.
Bake 11-13 minutes until cups are heated
through & edges are brown. Makes 12

*You can find wonton wrappers in the
chilled fruits/veggies section of
grocery stores

(recipe: yummly.com)
—————————–
Deep-dish Ham & Asparagus Quiche

1 9 inch pie crust (refrigerated)
3 T. olive oil
2 large onions, thinly sliced
2 T. water
12 oz. cooked ham, cubed
1 small bunch asparagus, trimmed/
cut into small pieces
6 oz. shredded Swiss or Monterey
Jack cheese
7 eggs
3 C. heavy cream
salt/pepper, to taste

Coat large skillet with olive oil; add
onions & water – cook over medium-low
heat, stirring occasionally about 30 minutes,
until caramelized. Add ham & cook,
stirring occasionally about 5 minutes. Add
asparagus; cook 5 minutes, stirring occasionally.
Remove from heat.
Preheat oven 375 degrees F.
In large bowl combine eggs, heavy cream, salt/
pepper – whisk to combine. Place about 2/3rds
ham mixture into crust – top with 2/3rds cheese.
Pour 2/3 egg mixture on top – repeat with remaining
ham/cheese/egg mixtures. Filling should be about
1/2″ from top of pie crust. (If you have extra
ingredients, save for scrambled eggs the next day).
Cover quiche loosely with foil. Bake about 90
minutes. Remove foil & bake another 20-30 minutes
until quiche is set but juggles just slightly.
Remove from oven, let cool on wire rack 30-45
minutes before serving. Can be served room
temp, cold or warm. Serves 12

NOTE: If making the day ahead, let cool to room
temp. on a cooling rack. Cover & refrigerate.
Remove from fridge about 45 minutes before
planning to serve.

(recipe: momontimeout.com)
————————–

Crockpot Creamy Nacho Chicken Dip

1 (16 oz) can refried beans
8 oz. pkg. cream cheese, softened
1 (12 oz) can chicken, drained/shredded
1 (16 oz) jar chunky salsa
8 oz. shredded Mexican-blend cheese

tortilla chips or tortillas for dipping
=
Spray insides of 4 qt. crockpot with
nonstick cooking spray. In small bowl
mash/stir cream cheese until smooth.
Layer ingredients in crockpot:
refried beans
cream cheese
chicken
salsa
cheese
Cover & cook on High 1 hour (or Low 2 hrs)
Serve either on top of chips or use chips/
tortillas as dippers.  Serves 12

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

Fried Boneless/Skinless
Chicken Breasts
(overnight recipe)

2 lb. boneless/skinless chicken
breasts
2 C. buttermilk*
2 C. flour
2 tsp. kosher salt
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. paprika
3 whole eggs
3 T. whole milk
2 T. hot sauce (your choice)
Enough shortening (or lard) to
come 2 inches up side of a large
cast iron skillet
=
Place chicken breasts in a large zip
lock bag; cover with buttermilk &
let stand in refrigerator overnight
or at least 12 hours. When ready
to cook; drain chicken/discard
buttermilk.
=
In large bowl whisk flour, salt/pepper,
garlic powder & paprika. In a shallow
(pie) pan beat eggs, milk & hot sauce.
Place chicken, 2 pieces at a time, in
flour mixture, then egg, then back
into flour, pressing each time to coat.
Breading should be rough & shaggy:
the shaggy parts will crisp up as they fry
& give a nice crunchy crust. As you bread
each piece, place on a platter or plate.

Place a rack over a sheet tray (set aside).

In a large heavy-bottomed skillet, melt
shortening & heat to 325 degrees – no
higher**. Add all chicken at once, piece by
piece. If they don’t comfortably fit all at
once, you will need to cook in 2 batches.
The temperature of the oil will drop below
300 degrees F. when you place the chicken
in; if oil is too hot, the outsides will get too
dark before the insides cook. Fry for a total
of about 15 minutes, carefully turning each
piece every few minutes for even browning.
(Insert a probe thermometer into one piece
& remove from fryer onto prepared rack when
internal temperature reaches 155 degrees F.
The chicken will continue to cook to a safe
165 degrees F.) Be careful when handling
the chicken so the cooked breading stays on.
Serve immediately. Serves 4

*If you don’t have buttermilk: In a 1-cup
measuring cup add 1 T. lemon juice or
vinegar. Pour enough milk in cup to reach
1-cup. Stir & let stand 5 minutes – now you
have ‘sour milk/buttermilk’.

**Poster used a candy thermometer to
reach temperature

(recipe: afamilyfeast.com)
———————————–
Roasted Broccoli with Garlic

1 bunch broccoli (about 1 1/2 lb.)
cut into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less, to taste)cut in half or thirds
if especially large
salt/black pepper, to taste
=
Preheat oven 450 degrees F.
Spray a rimmed baking sheet
lightly with nonstick cooking spray.
In large bowl toss broccoli with
oil, garlic, salt & pepper – spread
in single layer on prepared sheet.
Roast about 20 minutes until
broccoli is bright green & edges are
starting to brown. (do not let garlic
get too brown or it will taste bitter)
Serve hot.  Serves 4

(recipe: kalynskitchen.com)
————————–

Brownie-bottom Cheesecake

1 box brownie mix
2 (8 oz) pkgs. cream cheese, softened
2 eggs
1/2 C. sugar
1 tsp. vanilla

=
Chocolate ice cream topping
=
Preheat oven 350 degrees F.
Spray a 9″ springform pan with
nonstick cooking spray.
Mix brownie mix accordg. to pkg;
spread in prepared pan.
Bake 8-10 minutes.
In large bowl mix cream cheese, eggs,
sugar & vanilla – beat until smooth &
spread on top of brownie.
Bake 30 minutes.
Reduce heat to 325 degrees F.
Bake another 15 minutes.
Cool completely before removing
from pan. Serve with chocolate
sauce drizzled on top, if desired.
Serves 8
(does not need to be refrigerated
before serving)

(recipe: simplystacie.net)

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

Since all of my ‘usual’ activities have been
put on hold b/c of the virus, I’ve been watching
TV in the evenings. Have been ‘binge watching’
NCIS Los Angeles lately, think I have 3-4 more
episodes before I’m done with the season (at
least all the ones that are ‘free’). I enjoy the
interaction between the characters; we also
love NCIS and NCIS New Orleans for the same
reasons.

I spoke to the other leaders of my special
needs group and we’ve come to the decision
that we plan on starting up in the Fall. Hopefully
by that time things will have settled down a bit
as to churches being open, larger groups of
people meeting together – we’ll see. My group
averages about 15-17 students and about 8
or so adults. It’s such a strange world when you
have to plan out how far apart each person will
be from another person!  With that said, at
least now I know that my summer will be free.
Not sure yet when oldest son will have me start
babysitting my 3 yr old grandson again. He’s
checked with his big boss about when the hotels
will plan on re-opening their restaurants; still
not getting a definite answer – that’s hard to
plan when you don’t really know!

Hope you are all well and coping OK with all
the changes.

Hugs;

Pammie

and, FINALLY, we’re done!

Yesterday the Governor of Michigan issued a end to her “Stay At Home” Order. Amazing – she originally had it scheduled for June 12th – not sure just why she changed it but there you go! My husband & I took my car to the dealership yesterday to get the air conditioning fixed so guess what!? The FIRST day I can actually GO OUT I don’t have my van! (Yes, I ‘could’ drive my husband’s Jeep, but that thing is like a TANK – very rough ride). Guess I’ll be ‘home’ for today and part of tomorrow (dealership said they should have it fixed by Weds. – let’s hope so!). Good thing is: it’s under warranty – YAY!

The weather is beautiful – sunny & breezy 73 degrees F. (supposed to get up to 84!). I decided yesterday, before hearing about the lifted order, that I really needed to knit something different (other than baby blankets) so I knit a pair of tiny baby booties; today I’m working on a baby/toddler headband for the baby shower in September. Sometimes you just need to change things up a bit!

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

Aunt Norma’s Rhubarb Muffins

2 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 C. brown sugar
1/2 C. vegetable oil
1 egg
1 tsp. vanilla
1 C. buttermilk*
1 1/2 C. diced rhubarb
1/2 C. chopped walnuts
1 T. melted butter
1/3 C. granulated sugar
1 tsp. cinnamon
=
Preheat oven 350 degrees F.
Spray 2 (12 C, ea) muffin tins
with nonstick cooking spray
or use paper liners.
In medium bowl mix flour,
baking soda, baking powder &
salt.
In a large bowl beat
brown sugar, oil, egg, vanilla &
buttermilk using elec. mixer,
until smooth. Pour dry
ingredients into wet & mix
by hand just until blended.
Stir in rhubarb & nuts – spoon
into muffin cups, filling almost
to the top.
In a small bowl stir melted
butter, gran. sugar & cinnamon –
sprinkle about 1 tsp. on top of
each muffin.
Bake 25 minutes until tops spring
back when lightly pressed. Cool
in pans at least 10 minutes before
removing. Makes 24 muffins

*If you don’t have buttermilk:

Pour 1 T. lemon juice or vinegar
into a 1-cup measuring cup – pour
enough milk into cup to come to
the 1 cup mark. Stir & let stand
5 minutes – now you have ‘sour
milk’/buttermilk.

(recipe: allrecipes.com)
————————–

Spinach-stuffed Chicken

4  boneless, skinless chicken breasts
1 T. olive oil
1 tsp. paprika
1 tsp. salt, divided
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 oz. cream cheese, softened
1/4 C. grated Parmesan cheese
2 T. mayonnaise
1 1/2 C. chopped fresh spinach
1 tsp. garlic, minced
1/2 tsp. red pepper flakes
=
Preheat oven 375 degrees F.
Place chicken on cutting board and,
using a sharp knife, cut a pocket
into the side of each chicken breast.
In a small bowl mix paprika, 1/2 tsp.
salt, garlic & onion powders; sprinkle
evenly over both sides of the chicken.
In a small bowl mix cream cheese, Parm.
cheese, mayo, spinach, garlic, red pepper
& remaining 1/2 tsp. salt  – stir to combine.
Spoon  mixture into each chicken ‘pocket’
evenly. Spray a 9 X 13″ baking sheet with
nonstick cooking spray & place chicken
on sheet. Drizzle each breast with olive
oil. Bake, uncovered, 25-30 minutes
until chicken is cooked through.
Serves 4

(recipe: thatlowcarblife.com)
————————————

Loaded Red Potato Casserole

16 small red potatoes (about 1 3/4 lb)
1/2 C. milk
1/4 C. butter, cubed
1/2 tsp. black pepper
1/8 tsp. salt
1 1/2 C. shredded Cheddar cheese,
divided
1/2 C. cooked/crumbled bacon
1 C. sour cream
2 T. minced fresh chives
=
Preheat oven 350 degrees F.
Spray 3 qt. baking dish with
nonstick cooking spray.
Place potatoes in a 6 qt. stockpot &
cover potatoes with water – bring to
a boil. Reduce heat, cook, uncovere,
15-20 minutes until tender. Drain &
return to pot. Mash potatoes, gradually
adding milk, butter, pepper/salt – spread
into prepared dish. Sprinkle top with
1 C. cheese & bacon. Dollop top with
sour cream & sprinkle with chives
& remaining cheese. Bake, uncovered,
until heated through & cheese is melted,
20-25 minutes. Serves 8

(recipe: tasteofhome.com)
————————–

Garlic Butter Shrimp & Pasta

8 oz. pasta, cooked al dente*
3 T. butter, divided
1 lb. medium shrimp (31/40 count),
peeled/deveined/ patted dry
1/4 tsp. Old Bay seasoning
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Creole or Cajun seasoning,
(optional)
juice of 1/4 lemon (plus wedges for
serving, if desired)
1 C. chopped red bell pepper
1/2 C. sliced green onions
3 T. minced garlic
1/4 C. white wine
1 C. chicken stock or broth
1 T. dried parsley
1 tsp. crushed red pepper flakes
1/4 C. grated Parmesan cheese (optional)

*reserve 1 C. pasta water. Drain pasta.
In large skillet heat 2 T. butter over high
heat. Add shrimp; sprinkle with seasonings;
cook, stirring, 3-4 minutes until shrimp are
cooked. Use a slotted spoon to remove to
a bowl, leave drippings in skillet. Squeeze
lemon over shrimp. Add remaining butter
to skillet & cook bell pepper, green onion &
garlic, stirring occasionally until slightly
softened, about 3 minutes. Increase heat to
medium-high; add wine & chic. broth; bring
to boil – boil 5 minutes. Add pasta, shrimp,
parsley & red pepper flakes – toss until
warmed through, adding reserved pasta
water, a little at a time, to moisten, (ONLY
if needed). Taste & adjust seasonings.
Transfer to a serving bowl. Serves 4-6

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

Bacon/Cream Cheese Dip
(also known as Heaven on
a Cracker)

12 slices bacon, cooked/crumbled
2 (8 oz, ea) pkgs. cream cheese,
room temp.
2/3 C. mayonnaise
8 oz. Monterey Jack or Swiss
cheese, shredded
2 green onions, sliced
1 sleeve Ritz crackers, crushed
=
Dippers: tortilla chips, crackers or
corn chips

In a bowl blend cream cheese &
mayonnaise. Fold in shredded
cheese & onions – spread in a
microwave-safe dish. Combine
crumbled bacon & cracker
crumbs & sprinkle on top.
Microwave on High 2-3 minutes
depending on your microwave
wattage. Serve with tortilla chips,
crackers or corn chips, for dippers.
Makes about 6-8 servings.

(recipe: deepsouthdish.com)
———————–

Crockpot Taco Casserole

1 lb. ground beef, browned/
drained
1 envelope dry taco seasoning mix
1/2 C. water
1 (15 oz) can pork & beans (can
substitute chili beans)
1 (11 oz) can mexicorn, drained (can
substitute regular whole kernel corn)
1 (10.75 oz) can Cheddar cheese
soup, undiluted
1 C. milk
2 C. shredded cheese (poster
recommends mozzarella)

2 C. Chili Cheese Fritos, crushed
(can use crushed Doritos or even
a buttery cracker, crushed)
=
In small bowl mix water & dry
taco seasoning mix – pour over
cooked ground beef; pour into
crockpot. Top with pork & beans,
mexicorn, evenly. In a bowl mix
soup & milk – pour on top.
Cover & cook on Low 5-6 hours.
Top with cheese & turn on High
15 minutes. Top with crushed
chips & serve. Serves 8

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

Mexican Grilled Corn

6 ears fresh corn, shucked/fibers
removed
2 T. mayonnaise
3 T. sour cream
1/2 C. grated or shredded Parmesan
cheese (OR Mexican Cotija cheese)
1 tsp. chili powder
1/2 tsp. salt
1/8 tsp. black pepper
1/4 C. cilantro, chopped
1 lime, cut into 6 wedges

Heat grill over medium heat – spray
rack with nonstick cooking spray.
Grill ears of corn, turning frequently
so they don’t burn, until corn is
slightly browned & heated through,
8-10 minutes.
In a small bowl combine mayo & sour
cream – whisk until smooth. In another
small bowl combine chili powder,
salt/pepper. Using a cooking brush,
slather hot grilled corn with mayo/
sour cream mixture then sprinkle
with chili powder mixture. Coat in
Parm. cheese & sprinkle with chopped
cilantro. Serve with a lime wedge (use
lime to squirt juice over corn).
Serves 6

(recipe: iwashyoudry.com)
—————————

Strawberry Short Cake

1 1/2 quarts fresh (or frozen) strawberries;
cleaned/sliced*

Shortcake:
2 C. flour
3/4 C. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 stick butter or margarine (1/2 C/8 T.)
1 C. buttermilk**
2 eggs
1 tsp. vanilla
=
Whipped cream for topping
=
Preheat oven 375 degrees F.
Spray a round 9 inch cake pan (or
9 X 9″ square pan) with nonstick
cooking spray.
In large bowl whisk flour, sugar,
baking powder, salt & baking soda.
Cut in butter until it resembles
coarse crumbs. Add buttermilk,
eggs & vanilla – stir with a spoon
until all ingredients are wet. Pour
batter into prepared pan & bake
25-30 minutes, checking for
doneness. Let cool 10 minutes &
remove from pan to a plate. (you
could slice this in half & put
strawberries in the middle & on
top & add whipped cream to entire
dish (OR) slice individual pieces in
half & add strawberries/cream.
Serves 8-10

*You can make this with strawberries,
blueberries, blackberries, peaches or
any fruit.

**If you don’t have buttermilk:
In a 1-cup measure, pour 1 T. lemon
juice or vinegar. Add enough milk to
reach the 1-cup measure. Stir & let
stand 5 minutes – now you have
‘sour milk/buttermilk’

(recipe: thesouthernladycooks.com)

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

The interesting thing about our Governor’s change of
order is that she’s opening up bars and restaurants!
So far, it will be 50% capacity, tables/chairs 6 feet
apart but also allowing outdoor/patio serving. I
texted my son (the chef) who’s out of state right now
& told him, asking if he’d heard anything from his boss.
Answer: no, not at this time. His boss originally had
planned on opening July 1st, bringing back employees
a week earlier to get set up. Ought to be interesting
to see where this goes. She opened pools (but not
in my area – guess that’s under a local ordinance
right now), gyms, exercise classes, etc. but still
NO HAIRCUTTING/BARBER/SALON/NAIL facilities!
(I don’t go to them but I know a LOT of people
are really upset about that)

 

 

 

 

 

 

 

 

 

Hope you’re having a good week!

Hugs;

Pammie

Another beautiful Saturday!

It seems so strange the way the days are flying by. I’m sure, once our ‘quarantine’ is lifted, we will wonder just how we survived without going bonkers (for those of you who haven’t been working through this). It’s a sunny/balmy 66 degrees F. Yesterday I decided I really needed to find another baby blanket pattern – as if knitting 2 wasn’t enough . . . bumped into a pattern that I’d done many years ago. This time I decided to change it up a bit; I’m starting with white and a federal blue then will see where this goes. I don’t think I have enough blue to complete the blanket so am thinking of changing it up by using various colors, interspersed with white – we’ll see. The fuzzy pink/white blanket is almost done; the multi-colored/scalloped blanket has a long way to go.

In the ‘kinda bored’ area, I decided we needed to spice up dinner so I made a Taco Salad the other night. (ordering groceries through Kroger-they didn’t have 1,000 Island salad dressing so I went with Catalina – DON’T DO THAT! TOO SWEET!) Needless to say, it’s all gone – sweet or not! Last night I made a Meat & Potato Pie (basically it’s a big meatloaf made in a 9 X 13″ baking pan, topped with mashed potatoes & shredded Cheddar Cheese (melted); it’s one of my husband’s favorite meals. I still have to roast the turkey – it’s been my ‘staple quarantine’ food since this started. I kind of felt like I knew that I had that in the freezer so we wouldn’t totally run out of meat! (fowl, to be more specific). I don’t know about your area, but here meat/chicken especially/hamburger are pretty scarce in the stores. I tried ordering Pork Chops from Kroger last time since they were advertised on sale that week but didn’t get them in my order. According to the calendar for my state
Michigan; our Stay-At-Home Order expires June 12th. Am REALLY hoping this will be the END of the ‘can’t go out no matter what’ if you’re considered in the older age group/diabetic, etc. I try not to complain, but there’s only SO MUCH you can try to convince yourself you’re not totally BORED!

A few days ago my oldest son & his 2 sons (ages 14 & 3) showed up at our house to cut down some trees in our yard & take out part of a chain-link fence. I knew SON was coming but didn’t expect our grandsons (well – the 3 yr old, anyway). We’ve seen son & older grandson at a distance since this started but have not been close to the 3 yr old. Let’s just say the 3 yr old is VERY ADVENTUROUS (to say the least). I ended up bringing him in the house & watching various DVD’s with him to keep him amused – it was a VERY LONG afternoon! (wrote on the calendar the date just in case I end up sick in 2 weeks – sure hope not!) Husband was outside helping do the work; the yard looks great.

I also found out lately that two events I take part in every year will still be held: our County Historical Society’s Ice Cream Social end of July (where I wear my costume & my ladies & I knit/crochet outside under a sycamore tree for the day – this year it’s going to be 2 days; they will be celebrating the BiCentennial for the County. Our end of September knit/crochet donations for the Detroit Veterans Hospital Baby Shower is also a ‘go’, but they will have to do a ‘drive in/pick up’ for the ladies, rather than a sit-down shower/party. I will have to work out the details of how the lady in charge of Women’s Affairs will pick up our donations, but that will be at a later date (maybe we’ll have to do a parking lot pick-up, too!).

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

Crockpot Raspberry/
Chocolate Lava Cake
(using 2 1/2 qt. crockpot)

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. seedless raspberry jam,
divided
6 tsp. seedless raspberry jam,
divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder
=
Optional garnishes:
fresh raspberries
ice cream
whipped cream
=
Spray insides of crockpot
with nonstick cooking spray.
In a saucepan on Low heat,
melt butter & chocolate. Remove
from heat & stir in sugar, 1/3 C.
jam, vanilla & eggs. Add flour
& baking powder – combine
well & pour into crockpot.
Dot top with remaining
teaspoonfuls of jam evenly.
Cover & cook on High 2-3 hours
until cake is set (it will be a
spoonable consistency)
Serve warm with fresh raspberries
& ice cream or whipped cream.
Serves 6

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

Parmesan-Roasted Carrot Fries

2 lb. carrots, peeled/sliced into
1/4″ thick ‘fries’
1 T. oil
salt/pepper, to taste
1 C. Parmigiano-reggiano (Parmesan)
cheese, grated
=
Preheat oven 425 degrees F.
In a large bowl gently toss carrots in
oil, salt/pepper – sprinkle on cheese;
mix to coat. Spread in single layer on
a parchment paper-lined baking sheet.
Roast 16-20 minutes, mixing halfway
through. Serves 6

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

Brown Sugar Baked Beans

10 slices bacon, halved
1 yellow onion, finely diced
1/2 green bell pepper, finely diced
(54 oz) pork & beans
4 T. ketchup
1/4 C. molasses
2/3 C. brown sugar
1/4 C. cider vinegar
2 tsp. dry mustard

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook bacon about half way done;
drain on paper towel.
Place oven rack to lower-middle rack
position. In deep skillet heat about
2 T. bacon grease (or butter)over medium
heat. Add diced onion & green pepper –
saute about 5 minutes until softened.
Add remaining ingredients & stir to
combine – simmer about 1 minute.
Pour beans in bottom of prepared dish;
lay semi-cooked bacon on top. Bake
2-3 hours (depending on your desired
consistency). Let beans stand 5
minutes before serving.

(recipe: allrecipes.com)
—————————-
Sheet Pan Panko Shrimp

1 1/2 lb. jumbo (10/15 count)
Wild American shrimp, preferably
Gulf Shrimp, peeled/deveiend
zest of 1 lemon (reserve juice)
3 cloves garlic, minced
2 T. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. Creole or Cajun seasoning
1/4 tsp. Old Bay seasoning
1/8 tsp. red pepper flakes
1/2 tsp. paprika
2/3 C. panko breadcrumbs
3 T. unsalted butter, melted
2 T. grated Parmesan cheese
1/8 tsp. black pepper
1/2 T. dried parsley flakes, plus
more for garnish

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick cooking
spray (or brush lightly with olive oil)
Pat shrimp dry using paper towels &
place in large bowl. Toss with
remaining olive oil, salt/pepper, Cajun
seasoning, Old Bay, pepper flakes &
paprika. Add lemon zest & garlic,
spread on prepared pan in single layer.

In separate bowl mix panko crumbs,
butter, cheese, black pepper & parsley –
sprinkle half over shrimp & press lightly;
repeat with remaining crumbs. Bake 10-12
minutes (depending on size of shrimp)
until shrimp are cooked through &
crumbs are lightly browned. Squeeze
lemon juice on top & sprinkle with
parsley before serving. Serves 4

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

Cucumber Cream Cheese Spread
(overnight recipe)

1/2 cucumber, peeled, cut into chunks
3 green onions, sliced thinly
1 (8 oz) pkg. cream cheese, softened
1 tsp. Worcestershire sauce
1/8 tsp. salt

Dippers: crackers, toasted bagels
==
Cut off roots from gr. onion; place
onions in food processor – add
cucumber. Pulse until coarsely
chopped (do not over process – you
want chunks not water). Add cream
cheese, Worc. sauce & salt – Cover &
pulse until smooth; transfer to a
medium bowl. Cover & refrigerate
overnight for flavors to blend.
(this recipe NEEDS to be refrigerated
overnight before eating).
Serves 4

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

Lemon Orzo Pasta Salad

2 C. orzo pasta
1 C. grape tomatoes, quartered
1 C. diced cucumber
5 T. olive oil
1 lemon
2 T. chopped parsley
1/2 tsp. dried oregano (optional)
salt/pepper, to taste

Cook pasta until tender (about 10
minutes) – do not over cook or it
will become mushy. Rinse with cold
water & drain. Zest lemon to get
1 T. lemon zest. Juice the lemon to
get 2 tsp. lemon juice.
In large bowl mix parsley, tomatoes,
cucumbers, lemon zest. Mix in oil
& seasonings; stir in drained pasta &
combine. Serve immediately or chill,
covered. Serves 8

NOTE: refrigerate leftovers for up to
5 days

(recipe: noplatelikehome.com)
—————————
Red Beet Eggs

12 hard boiled eggs, shelled
2 cans sliced or whole beets
2 C. beet juice from cans (add
water to make 2 C., if needed)
2 C. white vinegar (equal to
amount of beet juice/water)
1/4 C. sugar

In a saucepan heat beet juice/
water to very hot but not boiling.
Add sugar & vinegar – stir & allow
to cool a little.
In a large gallon glass jar add eggs
& beets; pour liquid over beets &
refrigerate for at least 4 days.

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

Crockpot Bacon Cheddar Potatoes

1 (12 oz) pkg. bacon, cooked crisp/
crumbled
6 potatoes, peeled, thinly sliced
1 onion, thinly sliced
3 C. shredded Cheddar cheese
Optional garnish: chopped green onion
=
Line crockpot with aluminum foil so
that it will be able to fold together
over top of potatoes. Spread half of
crumbled bacon evenly on bottom
of crockpot – cover with half sliced
onions. Top with half of potatoes;
repeat layers. Fold foil to create
a packet over potatoes. Cover &
cook on Low 4-6 hours.
ONE half hour before serving:
add cheese & stir gently. Cover &
heat through. Just before serving
top with chopped green onion,
if using. Serves 6

(recipe: recipesthatcrock.com)
————————-
Crockpot Easy Peach Crumble

9 C. frozen peaches & any juice
in the bag, thawed
3/4 C. brown sugar, packed
1 1/2 T. cornstarch
1 T. lemon juice
1 tsp. almond extract
1 tsp. vanilla
1 C. old fashioned oats
1/4 C. flour
1/4 C. sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 C. cold butter, cubed
=
Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix peaches, 1/2 C.
brown sugar, cornstarch, lemon
juice & extracts; add to crockpot.
In another bowl mix remaining
ingredients using 2 forks or a
pastry cutter until crumbles form.
Sprinkle crumbles over top of
peaches. Cover & cook on High
90 minutes. Serves 8

(recipe: recipesthatcrock.com)

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

Hope you are all in good health & enjoying this weather!

Hugs;

Pammie

Happy Wednesday!

It’s a lovely Spring day out – sunny 50 degrees F. (High expected of 61). Just got done with a Zoom Knit Library group (10 a.m. – 12 p.m.) – I’m so glad one of our ladies started that – it’s so nice to just knit & chat with friends! My husband hears us chatting and is amazed at the various suggestions/tips, etc. we come up with. One lady was having trouble with a pretty complicated shawl pattern and other ladies chimed in with suggestions – great! I’m almost done with the variegated baby blanket; still have lots of work on the terry-like fuzzy chevron blanket. (I’ve done that pattern before but can only do about 8 rows before I need to stop – lots of counting stitches/rows.

Hope all of you are having a great day! I’ve been (like usual) collecting more recipes to share:

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

Old Fashioned Butter Cake

3 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 C. butter
2 C. granulated sugar
4 eggs
1 C. buttermilk or cream*
2 tsp. vanilla

Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking
or Bundt pan. Sift flour, baking
powder, baking soda & salt
together. Cream butter, sugar,
mix in eggs (one at a time),
and vanilla. Blend in buttermilk
alternately with flour mixture into
creamed mixture. Pour into
prepared pan. Bake 1 hour. Remove
from oven & let cool completely.
Frost with:

Butter Cream Frosting:
1 C. butter, softened
1/2 c. milk or cream
2 tsp. vanilla
5 C. powdered sugar

Cream butter & vanilla until smooth.
Add sugar, alternating with milk, a
little at a time; blend until desired
consistency is reached. Frost cake.

Variation:
Use 1/2 C. butter & 1/2 C. shortening
in place of the 1 C. butter

*If you don’t have buttermilk:
Pour 1 T. vinegar or lemon juice in
a 2-cup measuring cup. Pour in
enough milk to reach the 1 Cup
mark. Stir & let set 5 minutes –
now you have buttermilk!

(recipe: Courtney Luper-Facebook)
—————————————-

Chicken Tortilla Chip Casserole

4-5 C. cooked, chopped chicken
1 C. green onion, chopped (or regular
onion)
1 C. green pepper, chopped
2 T. oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of celery soup,
undiluted
1 (10.5 oz) can cream of chicken soup,
undiluted
1 (4 oz) can green chilies, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cumin
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style cheese
(or cheese of your choice)

NOTE: you can add some cayenne
or hot sauce to casserole before, or
after baking

Optional toppings:
sour cream
chopped tomatoes
sliced olives
=====
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In a large skillet cook green pepper &
onion in oil. Add tomatoes, both soups,
green chilies, chili powder, garlic powder,
pepper/salt & cumin – mix well & simmer
about 10 minutes.
Place a layer of crushed tortilla chips in
prepared dish. Add a layer of chicken &
cover with half soup mixture. Sprinkle
1 C. shredded cheese then add another
layer of chips, chicken & rest of soup
mixture. Bake 20-25 minutes. Remove
& add remaining 1 C. cheese – return
to oven about 5 minutes, enough to
melt cheese on top. Serves 10-12

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

Crockpot Meatloaf & Veggies

2 T. olive oil, divided
1 onion, finely diced
2 tsp. garlic, minced
2 1/2 lb. lean ground beef
1 tsp. fresh thyme leaves, minced
1 1/4 tsp. kosher salt (plus more, to
taste)
1/2 tsp black pepper ( plus more, to
taste)
1/4 C. beef broth
2 T. Worcestershire sauce
2 eggs
3/4 C. breadcrumbs
3/4 C. ketchup, divided
2 T. fresh parsley, chopped
1 lb. small potatoes, halved
1 lb. carrots, peeled/halved,
cut into 1-inch pieces

Spray insides of crockpot with
nonstick cooking spray.
In small pan on stovetop heat 1 T.
olive oil; add onion & cook 4-5 minutes
or until softened. Add garlic & cook 30
seconds more. Place garlic/onion in
large bowl with ground beef, thyme, salt/
pepper, broth, Worc. sauce, eggs &
breadcrumbs -stir well to combine.
Drizzle remaining olive oil over carrots &
potatoes – toss to coat; season with salt/
pepper, to taste. Form beef mixture into
a loaf & place in crockpot. Arrange
veggies around meat. Brush top with
half the ketchup.
Cover & cook on Low 6 hours.
Brush remaining ketchup over cooked
meatloaf; sprinkle with parsley then
slice & serve. Serves 8

NOTE: if you don’t have time to cook
the onions & garlic, you can add them
raw to ground beef mixture

(recipe: dinneratthezoo.com)
———————–

Broccoli, Cheese & Potato Soup

2 (14.5 oz) cans chicken broth
2-3 large carrots, peeled, diced
4 medium potatoes, peeled, cubed
into small pieces
1 tsp. onion powder
2 small heads broccoli, washed/diced
small
3 T. butter
1/2 C. flour
3 1/2 – 4 C. milk
4 C. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. garlic pepper
6 slices bacon, cooked crisp/chopped
=
In large pot combine broth, carrots,
potatoes & onion powder – bring to boil.
Cover & simmer 10 minutes. Add broccoli;
cover & simmer another 10 minutes.
While simmering:
In large saucepan melt butter. Whisk
in flour – cook 1 minutes until golden
brown. Whisk in milk & cook 5 minutes
until sauce thickens. Add cheese & stir
until melted; add salt & garlic pepper.
Pour cheese sauce into pot with veggies
& stir until well combined. Add more milk
for a thinner consistency, if desired. Adjust
salt/pepper if needed. Top with bacon
pieces when serving.

(recipe: FB Social Distance Dishes)
————————————-
Frito Pie

1 lb. ground beef
1 medium onion, chopped
2 (15 oz, ea) cans Ranch style beans
(pinto beans in seasoned tomato sauce)
1 (9 1/4 oz) pkg. Frito Corn chips
2 (10 oz. ea) cans enchilada sauce
2 C. shredded Cheddar cheese
thinly sliced green onions (optional)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium heat cook beef &
onions; drain & stir in beans – heat
through. Reserve 1 C. corn chips for
topping. Place remaining corn chips in
bottom of prepared dish & layer with
meat mixture, enchilada sauce &
cheese. Top with reserved chips.
Bake, uncovered, 15-20 minutes until
cheese is melted. Sprinkle with sliced
green onions, if desired. Serves 6

(recipe: tasteofhome.com)
————————

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder

Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

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

Gran’s Apple Cake

1 2/3 C. sugar
2 large eggs
1/2 c. unsweetened applesauce
2 T. canola oil
2 C. flour
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
6 C. peeled/chopped tart apples
1/2 C. chopped pecans

Frosting:
4 oz. cream cheese, softened
2 T. butter, softened
1 tsp. vanilla
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl beat sugar, eggs,
applesauce, oil & vanilla until blended. In
another bowl whisk flour, baking soda,
cinnamon & salt; gradually beat into
sugar mixture – fold in apples & nuts.
Transfer mixture to prepared pan &
bake 35-40 minutes until top is golden
brown & a toothpick inserted into center
comes out clean. Cool completely in pan
on wire rack

In small bowl beat cream cheese, butter &
vanilla until smooth. Gradually beat in
powdered sugar (mixture will be soft) &
spread over cake. Refrigerate leftovers.
Makes 18 servings

(recipe: tasteofhome.com)

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

I had a very nice Mother’s Day – my oldest son’s
girlfriend had to work all day but dropped off
dinner for my husband & I:  Crab Cakes, Prime Rib,
Mashed Potatoes, Mac & Cheese (with Gruyere
cheese!), creamed spinach – what a feast! (She works
at J. Alexander’s – a kind of up-scale steak house –
they’ve gone to take out only; the food is excellent!)
There was enough for at least 2 dinners (we still have
enough prime rib for dinner tonight; am going to make
baked potatoes & add a salad – VOILA! One more
dinner! I’m anxious to make Nachos as I bought the
ingredients last week (when we did a pick-up grocery
order with Meijers). That’s ONE thing you can’t say
we’ve missed: LOTS OF FOOD! I’m working my best
at not over-eating (which is so easy to do these days!).

Have things changed any in your areas? Our ‘Stay at
Home/Stay Safe’ thing has been lifted a tiny bit: now
the golf courses are open and (according to one of
my knit ladies) they are going to allow golf carts as
of next week but only ONE PERSON PER CART. Not
much else that I’ve noticed (that I would use or need)
has changed/opened. I heard today that schools in
my area (only doing on-line) are going to be done
June 10th. I email my cousin in Iowa every Sunday &
he said their Governor opened TATOO PARLORS!
What a weird thing! (and those are counted as
ESSENTIAL???)  Lots of people here are getting
VERY anxious for barber shops to open (guess that’s
one area where I’m lucky to have long hair I trim
myself) although my husband’s getting a bit ‘shaggy’!

Stay safe – try to keep healthy!

Hugs;

Pammie

Another Sunday Afternoon

It’s still cold here (in the low 30’s) and some snow on the ground. We’re supposed to get 1-3 inches this afternoon – right about the time I leave for choir practice. Guess that means coming home after evening church will be a bit of work but we’ll see . . .

Not much new here; middle son is happy in his new apartment. I babysat 2 days this past week, both days more hours than I originally thought I would but oldest son works some grueling hours so I can’t really complain. Youngest grandson will soon be three and BOY, does he have the imagination! It’s so funny the differences between him and his older (13) brother – older is (and was as a young child) very laid back, easy going, quiet. This one is going ALL THE TIME until he falls asleep mid-play! Older used to love to have me read books or snuggle – not THIS one! Older used to love to have me play with him – loved playing cooking or blocks/building – not this one! Oh well, everyone is different! Let’s just say I get a lot of knitting or book reading done when watching him. I started AND finished a book yesterday while at his house; this was a short writing on the last 5 years of Corrie Ten Boom. She was a fantastic Christian speaker who had lived through the Holocaust. At the end of her life she ended up having a series of strokes and could no longer speak – the book is written by her caregiver/companion – very interesting.

Started another baby blanket with a familiar pattern – this one is (again) using variegated blue/white/mint green yarn with a white stripe intermittently through blanket. Very simple pattern – only 2 rows repeated which is good – sometimes I just need something I can knit without putting much thought into each row/stitch. (my knitting friends call this Idiot knitting or mindless knitting – great for when you’re in a group and everyone’s talking).

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Crockpot Chocolate/Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 (15.25 oz) box chocolate cake mix
1 C. (2 sticks) salted butter, melted

Optional toppers:
Ice cream
Whipped Cream
Cool Whip
=
Spray insides of crockpot with nonstick
cooking spray. Place pie filling in crockpot
& spread in even layer. In medium bowl
combine dry cake mix & melted butter –
mix just to combine (don’t over stir).
Place this mixture on top of pie filling
in dollops – spread in even layer. Cover &
cook on High 2 hours 45 minutes to
3 hours until cake is set. Serves 10

(recipe: themagicalslowcooker.com)
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Creamy Pesto/Chicken & Rice Packets

2 C. long-grain white rice, cooked*
4 small boneless/skinless chicken breasts (1 lb)
1/2 C. Kraft cream cheese spread (1/2 of 8 oz tub)
1/4 C. Classico Basil Pesto Sauce & Spread
1/2 C. sun-dried tomatoes, chopped
2 T. milk
1 (14 oz) can artichoke hearts, drained/halved
2 T. shredded Parmesan cheese

Preheat oven 400 degrees F.
Tear off four large sheets heavy-duty foil &
spray with nonstick cooking spray.
Spoon rice into centers of each sheet & top with
a chicken breast. In a bowl mix cream cheese spread,
pesto, tomatoes & milk until blended. Add artichokes;
spoon over chicken. Fold to make a packet & place
each on a rimmed baking sheet.
Bake 30 minutes until chicken is done. Let stand
5 minutes. Cut slits in tops of foil to release steam
before carefully opening each packet. Sprinkle tops
with Parmesan cheese before serving. Serves 4

*Can substitute instant white rice for cooked rice
by combining 1 3/4 C. warm water & 2 C. instant
rice – let stand 5 minutes before placing on foil.

(recipe: myfoodandfamily.com)
———————————
Breakfast Egg Muffins

6 eggs
salt/pepper, to taste
1/2 C. cooked, chopped spinach
(excess water removed)
1/3 C. crumbled, cooked bacon
1/3 C. shredded Cheddar cheese
(optional garnish: diced tomatoes
chopped parsley)

Preheat oven 375 degrees F.
Spray 6 muffin tin cups with
nonstick cooking spray (or use
paper liners)

In large bowl crack eggs – whisk to
blend until smooth. Add spinach,
bacon & cheese – stir to combine.
Divide mixture evenly in muffin cups.
Bake 15-18 minutes until eggs are set.
Serve immediately or refrigerate until
ready to eat. Top with diced tomatoes
& chopped parsley, if desired. Makes 6

(recipe: dinneratthezoo.com)
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Garlic Butter Sheet Pan Salmon Dinner

1 lb. baby potatoes
1 lb. green beans
2 lb. salmon
2 T. olive oil, divided
fresh parsley – chopped

Garlic Butter:
1/2 C. unsalted butter, melted
4 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
kosher salt/ground black pepper,
to taste
=
Preheat oven 400 degrees F.
Spray a rimmed baking sheet with
nonstick cooking spray.
Toss potatoes with 1 T. olive oil &
about 2 cloves minced garlic – season
with salt/pepper & arrange on sheet
pan. Bake 10 minutes.
In small bowl whisk melted butter,
4 cloves minced garlic, oregano, thyme,
rosemary & salt/pepper. Toss green
beans in remaining 1 T. olive oil & 2
cloves garlic – season with salt/pepper.

Arrange salmon & green beans with potatoes
on sheet pan. Spoon garlic butter mixture over
fish. Bake until salmon flakes easily with
a fork & potatoes are tender, about
15 minutes. Serve with fresh parsley.
Serves 4

(recipe: 12tomatoes.com)
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Roasted Veggie Orzo

1 1/2 C. fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 small red onion, cut into wedges
1 C. cut fresh asparagus (1″ pieces)
1 T. olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
1 1/4 C. uncooked orzo pasta
1/4 C. crumbled feta cheese

Preheat oven 400 degrees F.
Place vegetables in a 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Drizzle veggies with
oil & sprinkle with seasonings; toss
to coat. Bake 20-25 minutes until
tender, stirring occasionally.

Meanwhile – cook orzo accordg.
to pkg. directions. Drain & transfer
to a serving bowl. Stir in roasted
veggies & sprinkle with cheese.
Serves 8

(recipe: tasteofhome.com)
——————————-

Lentil Soup

6 slices bacon, chopped
1 small onion, chopped
1 clove garlic minced
3 (14.5 oz, ea) cans chicken broth
1/2 lb. dry lentils, sorted/washed
(see pkg. for directions)
1/2 lb. red potato (1 large), chopped
3 small carrots (1/4 lb.), chopped
1/2 C. sour cream

Cook bacon & onions in large saucepan
8-10 minutes until bacon is crisp &
onions are crisp-tender, stirring
occasionally. Add garlic; cook 1 minutes.
Add next 5 ingredients & stir – bring to boil.
Simmer on low 25-30 minutes until lentils
& vegetables are tender. Serve topped with
sour cream. Serves 8

NOTE: Soup can be prepared ahead of time.
Cool, then pour into airtight container. Freeze
up to 1 month. When ready to use, transfer
frozen block of soup to a large saucepan; cover &
cook on Low heat until thawed. Bring to boil on
medium heat then simmer on Low heat 10
minutes until heated through, stirring occasionally.

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

Easy 3-ingredient Chocolate Mousse

5 oz. marshmallows
1 1/2 C. milk
1 C. dark chocolate

Optional garnishes:
whipped cream
grated chocolate
=
In medium pot combine
marshmallows & milk – cook over
medium heat, stirring constantly,
until marshmallows are completely
melted, 5-7 minutes. In a medium
heatproof bowl pour mixture over
chocolate. Let stand 2-3 minutes
then whisk until well combined &
smooth. Divide mixture between
4 serving cups. Refrigerate at least
1 hour until set. Top with optional
garnishes & serve. Serves 4

(recipe: tasty.co)

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

Hope you’re having a great day!

Hugs;

Pammie

 

Hope you’re safe & warm!

Our weather has been unseasonably WARM lately – with some rain. We’ve been ‘enjoying’ 40’s (today it’s 30’s) but it’s raining with a chance of a WHOLE LOT of nasty coming. Ice Storm Warning/Flood Warning, rain/freezing rain; high today of 35 degrees F. but tomorrow it will be 26 degrees F. with a possible chance of snow – Yep, it’s MICHIGAN! (we might not be going to church tomorrow – we’ll just have to wait & see).

I’m done babysitting after 2 days of it; ‘almost’ 3 yr old grandson totally amazes me – it’s like a toddler with a 40+ yr old mind. I was sewing up a baby bootie while he played with his trucks. He said: “Grandma, Look!” I raised my head & said: “OK!” He instantly replied with: “NO, PUT YOUR GLASSES ON & LOOK!” (How does an almost 3 yr old kid know that I can’t see squat without my glasses!???) Yesterday he asked me what my favorite number and food was – I replied: “Three and pizza”. “GREAT IDEA! he said – DAD, that was a GREAT IDEA!” (who knows what he’s thinking!???)

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

Easy Banana Cake
(for all those leftover bananas!)

3 bananas
8 T. butter, softened
3/4 C. brown sugar
1/2 C. granulated sugar
1 tsp. vanilla
2 eggs, room temp.
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 C. chopped walnuts, (optional)

Maple Butter Frosting

8 T. butter
8 oz. cream cheese, room temp.
1 tsp. maple extract
2 1/2 C. powdered sugar
1/2 C. chopped walnuts (optional)
=
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray (or)
line with parchment paper. In large
bowl beat bananas & butter until
thoroughly combined. Add sugars &
mix with butter/banana mixture. Mix
in vanilla & eggs, one-at-a-time,  mixing
until completely combined. In a small
bowl combine flour, baking soda, baking
powder & salt – gradually add to wet
mixture, stirring just until combined.
(fold in chopped nuts, if using). Pour
batter into prepared pan & bake 23-27
minutes until a toothpick inserted into
cake comes out clean. Allow cake to
cool completely.

Brown Butter Maple Frosting

Melt butter in a small skillet over medium
heat, stirring occasionally. (butter will start
to foam & then start browning – you should
be able to smell a nutty aroma when it’s
ready). Remove from heat & allow to cool
at least 30 minutes. Beat cooled/browned
butter & cream cheese together until
completely blended, light & fluffy. Beat in
maple extract & powdered sugar – a half
cup at-a-time. Spread frosting onto cooled
cake & sprinkle top with chopped nuts if
desired.

(recipe: momontimeout.com)
—————————

Dump & Go Beef Noodle Soup

1 lb. ground beef
1/2 C. chopped onion
2 (14.5 oz, ea) cans Italian stewed
tomatoes
2 (10.5 oz, ea) cans beef broth
2 C. frozen mixed vegetables (OR)
1 (15 oz) can mixed vegetables
1 tsp. salt
1/4 tsp. black pepper
1/ C. uncooked medium egg noodles

In a Dutch oven cook beef & onion over
medium heat until meat is no longer pink;
drain. Add tomatoes, broth, veggies &
seasonings – bring to a boil. Add noodles;
reduce heat to Medium-Low. Cover & cook
10-15 minutes until noodles are tender.
Serves 8 (2 quarts)

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

Twice-Baked Potato Casserole

8 medium potatoes, scrubbed/dried
2 T. olive oil
1 T. kosher or sea salt
3/4 lb. sliced bacon, cooked/crumbled
2 C. shredded sharp Cheddar cheese
3/4 C. mayonnaise
3/4 C. sour cream
5-6 green onions, sliced
salt/pepper, to taste

Preheat oven 400 degrees F.
Rub potatoes with olive oil & salt –
place on a baking sheet. Bake
45-60 minutes until tender when
pierced with a fork, flipping potatoes
halfway through baking time.
Let cool 15 minutes.

REDUCE oven heat to 350 degrees F.
Spray a 9 X 9″ (or 9 X 13″) baking dish
with nonstick cooking spray.
Cut potatoes into bite-sized pieces &
place in a bowl. (pieces might fall
apart – that’s OK). Stir in may & sour
cream.

Set aside 1/3 C. cheese, 3 T.
bacon, 2 T. sliced green onions for
topping the casserole

Stir in remaining ingredients & spoon
into prepared dish. Top with reserved
cheese/bacon/onions.
Cover with foil & bake 30 minutes,
removing foil last 10 minutes.

(recipe: momontimeout.com)
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Crockpot Pork Chops w/ Caramelized Apples & Onions

4 pork chops
3 Granny Smith apples, peeled/
cut into pieces
2 yellow onions, sliced into rounds
1/3 C. packed brown sugar
kosher salt/black pepper, to taste
=
Spray insides of crockpot with
nonstick cooking spray & layer onions
then apples on bottom. Sprinkle brown
sugar over top. Season chops with salt/
pepper generously on both sides & place
on top of apples. Cover & cook on Low
4 hours. Serves 4

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

Tuna Noodle Casserole

1 (10.5 oz) can cream of mushroom
soup*
1/2 C. milk
2 T. chopped pimiento (optional)
1 C. frozen green peas
2 (5 oz, ea) cans tuna in water, drained
4 oz. (about 2 C.) medium egg noodles,
cooked/drained
2 T. plain dry bread crumbs
1 T. butter, melted

Preheat oven 400 degrees F.
Stir soup, milk, pimientos (if using), peas,
tuna & noodles into a 1 1/2 qt. casserole
dish. Stir bread crumbs & butter into a
small dish. Bake casserole 20 minutes until
hot & bubbling. Stir tuna mixture & sprinkle
top with bread crumb mixture. Bake 5 more
minutes until top is golden brown.
Serves 4

*a reader of the site recommended using
Campbell’s Garlic Mushroom soup for
added flavor

(recipe: campbells.com)
———————————

Crockpot Cheesy Bean Dip

8 oz. cream cheese, softened
1 C. sour cream (or plain Greek yogurt)
1 (16 oz) can refried beans
2 T. taco seasoning mix
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
8 oz. shredded sharp Cheddar cheese,
divided
=
Tortilla chips, for dipping
=
In large bowl blend all ingredients
except shredded cheese. Spoon half
of mixture into crockpot & layer with
half the shredded cheese. Add remaining
cream cheese mixture & top with remaining
cheese. Cover & cook on Low 4 hours –
serve with tortilla chips.
Serves 12

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

Chocolate Brownie Cake

1 box chocolate cake mix
1 box fudge brownie mix
4 large eggs
1 1/4 C. water
1 C. oil

Ganache: (chocolate glaze)

1 C. heavy whipping cream
1 (12 oz) bag semi sweet chocolate
morsels
=
Preheat oven 350 degrees F. Spray a
Bundt pan with nonstick cooking spray
or use the butter/flour method. Combine
first 5 ingredients in large bowl & whisk
2 minutes until most lumps are gone.
Pour batter into prepared pan & bake
50-55 minutes. Remove cake from oven
& allow to cool in pan up to 5 minutes.
Carefully turn cake out onto a cooling
rack & cool 30 minutes.

Ganache:

Place heavy whipping cream in a large
microwavesafe bowl. Heat about 2
minutes – you want the cream to be
just boiling. Carefully pour choc. morsels
into cream (it may rise up & bubble –
that’s OK). Let stand 5 minutes. Whisk
chocolate & cream until shiny & smooth,
about 1 minute then pour over cooled
cake & serve.

(recipe: 1krecipes.com)

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

Depending on the weather, I might be home
doing more knitting. Still working on the Zig Zag
mint green afghan – I like the looks of it but it’s
‘fussy’ – that means I can usually only knit about
8 rows before I’m more than DONE wanting to
knit on it again for awhile. The other Two-Color
Star Stitch afghan is about 3/4ths done – I keep
plugging away on both of them as well as try to
add to the knit baby booties; think I have something
like 15 prs. now. It takes me about an hour to knit
a pair of premie booties & about a 1 1/2 hrs. to
knit a larger set.

Hope you are all in good health & adjusting to
our New Year. Last week was a rather rough
week – just goofy things happening, almost
every day. Finally, by Thursday evening, after
babysitting, I decided I needed something –
so I ordered Jet’s PIZZA! YAY! We really like
their deep dish Veggie pizza with garlic/
Parmesan crust – that just hit the spot!

Hugs;

Pammie

Closing in on the last few days of this year!

Our weather here in Michigan is really being goofy lately (I’m not complaining, though) it’s been in the 40’s, no snow & today it’s gloomy & raining. Weather report is predicting up to 2 inches of the white stuff somewhere around Tuesday – oh, goody BUT it doesn’t look like any more is coming for the rest of the week – HOPEFULLY!

Lots of recipes coming in and I thought you might like some for the upcoming New Year’s Eve festivities you might be attending or hosting.

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

Glazed Ham & Cheese Rolls

1 stick salted butter
1/2 T. Worcestershire sauce
2 T. brown sugar (light or dark)
1/2 T. mustard ( yellow or Dijon)
1 (12 oz) pkg. King’s Hawaiian Sweet
Rolls (pkg. of 12)
12 slices black forest ham (1/2 lb)
12 slices Monterey Jack Cheese (or
8 oz shredded)

For Dipping:
Raspberry preserves
=
Preheat oven 350 degrees F.
In small pot melt butter with
Worc. sauce, brown sugar & mustard
until thoroughly melted & combined.
Remove rolls from pkg. & slice through
all rolls (while still attached), cutting
them in half horizontally ( like hamburger
buns). Brush glaze mixture onto both
cut sides of rolls, being generous with
glaze, covering well. On one side of rolls
add sliced ham then top with cheese.
Place tops on rolls & brush tops with
leftover glaze mixture. Place rolls in a
baking dish. Cover tightly with foil &
bake 25 minutes.
Serve rolls with warmed raspberry
preserves for dipping.
Makes 12

(recipe: thecountrycook.net)
—————————–
Cranberry Habanero Cheese Puffs

1 pkg. frozen puff pastry (one
half of 17.3 oz pkg), thawed
1 (8 oz) pkg. (Kraft) Hot Habanero
Cheese, cut into 16 cubes
3 T. orange marmalade
3/4 C. fresh cranberries*

Preheat oven 400 degrees F.
Cover a baking sheet in parchment
paper.
Unfold pastry onto a cutting board;
cut into 16 squares Place in a single
layer on prepared sheet. Bake 15-20
minutes until pastry is puffed & golden
brown. Remove from oven.
Top each ‘puff’ with a cheese cube; press
into pastry with the rounded handle of
a wooden spoon to make level with top
of pastry. Top with a little marmalade &
cranberries – bake 7-10 minutes until
cheese is softened. Let stand on sheet
5 minutes until cheese is melted then
transfer to a serving plate.
Makes 16

*You can prepare using thawed frozen
unsweetened cranberries, also

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

Bacon-wrapped Scallops

2 lb. large sea scallops, patted dry
1 lb. bacon slices, cut in half
crosswise
1/4 C. maple syrup
2 T. soy sauce
1/4 tsp. garlic powder
salt/pepper, to taste
2 T. chopped parsley

Preheat broiler.
Spray a sheet pan with nonstick
cooking spray.
Wrap a slice of bacon around each
scallop & secure with a toothpick;
arrange in single layer on sheet pan.
In small bowl mix maple syrup, soy
sauce, garlic powder, salt/pepper –
brush half mixture over top of each
scallop. Broil 10-15 minutes until
bacon is crisp & scallops are cooked
through. Brush remaining sauce over
scallops halfway through cooking
time. Sprinkle with parsley & serve.
Serves 6

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

Crockpot Mac & Cheese

2 C. dry elbow macaroni noodles,
large or small
8 oz. cream cheese, cubed
2 C. shredded sharp Cheddar cheese
2 C. shredded sharp white Cheddar
cheese
2 C. milk
1 tsp. salt
1/4 tsp. black pepper

Topping:
1 C. shredded sharp Cheddar cheese
(optional)
=
Cook pasta on stove accordg. to pkg.
directions (not any longer). Get
other ingredients ready while pasta cooks.
Drain pasta immediately after done cooking
& add to crockpot with remaining ingredients
& stir. Cover & cook on High 2 hours. Stir
pasta twice during cooking time – once at the
hour mark & once at the 1 1/2 hr. mark – be
gentle when stirring.
When cooking time is up, add more cheese to
top; cover & cook 5-10 minutes to melt cheese.
Serves 6

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

Crockpot Sausage Dip

4 (8 oz, ea) pkgs. cream cheese, cubed
2 (16 oz, ea) pkgs (Jimmy Dean)
original breakfast sausage
1 (10 oz) can RoTel tomatoes &
chilies
1 (10 oz) can hot Rotel tomatoes &
chiles
=
tortilla chips, for dipping
=
In a skillet over medium heat brown
both pkgs. sausauge – drain & break
into crumbles. Place cubed cream
cheese into crockpot. Add sausage &
both cans RoTel (with juice). Cover &
heat on High 1 hour, stirring occasionally,
until dip is well mixed & heated through.
Reduce heat to warm/low & serve with
tortilla chips.
Makes 10 cups

(recipe: food.com)
———————————–

Baked Bacon Cheese Dip

8 oz. cream cheese, softened
12 oz. sour cream
1/2 C. mayonnaise
1 T. hot sauce
8 oz. sharp Cheddar cheese, grated
3 oz. mozzarella cheese, grated
4 oz. Pepper Jack cheese, grated
4 green onions, thinly sliced
12 oz. bacon, cooked/crumbled
1/4 C. Parmesan cheese, grated

1 round sourdough bread (about 16 oz)
=
Preheat oven 400 degrees F.
Cut top off bread & scoop out insides,
leaving 1-inch layer of bread in bowl.
Brush insides with olive oil & place on
a baking sheet – bake 10 minutes.
In large bowl combine cream cheese, sour
cream, mayo, hot sauce – mix until combined.
Stir in Cheddar cheese, Mozz, Pepper Jack,
green onions & bacon. Carefully spoon filling
into bread bowl & top with Parmesan cheese.
=
Reduce oven heat to 375 degrees F.
Bake bread 45 minutes-1 hour until dip is
heated through & cheese has melted completely.
Serve immediately.
Makes 24 servings

(recipe: momontimeout.com)
—————————
Bacon/Ranch/Beer Cheeseball

8 oz. cream cheese (2 pkgs)
2 C. finely shredded Cheddar (or
Mexican cheese blend) cheese
1 oz. pkt. Ranch dip mix
1/3 C. beer (poster used Negra Modelo)
5 slices bacon, cooked/crumbled
2 T. pimento peppers, drained
3 green onions, sliced
1/2 C. pretzel crumbs
=
Pretzels, for dipping
=
In large bowl beat cream cheese until
light & fluffy. Beat in shredded cheese &
dip mix until thoroughly combined. Slowly
pour in beer & continue mixing until fully
incorporated. Stir in bacon, peppers &
green onions. Line a small bowl with plastic
wrap. Spoon cheese mixture into bowl so
that it takes on the shape of the bowl. Use
ends of plastic wrap to wrap up the cheeseball
firmly. Place bowl in fridge & let set up for
24 hours.
=
Remove cheeseball from fridge &
remove plastic wrap.  Press pretzel
crumbs into sides of cheeseball. Serve with
additional pretzels for dipping.
Makes 12 servings

(recipe: momontimeout.com)
————————-
Bacon Cream Cheese Deviled Eggs

10 hard boiled eggs
4 oz. cream cheese, softened
2 T. mayonnaise
2 tsp. Dijon mustard (or plain yellow)
1/2 tsp. salt
1/4 tsp. ground black pepper (or white
pepper)
4 strips bacon, cooked/crumbled
3 T. chopped chives

Cut boiled eggs in half length-wise &
remove yolks. In a bowl beat cream
cheese with mayo until fluffy – add in
egg yolks, mustard, salt/pepper & beat
until smooth (test for seasoning & adjust
salt/pepper, if needed). Stir in bacon &
chives – reserving some for garnish.
Spoon or pipe filling back into egg white
halves & sprinkle tops with bacon &
chives (if desired). Keep refrigerated until
ready to serve. Serves 20

(recipe: momontimeout.com)
———————————
Bacon-wrapped Chicken
Teriyaki Bites

1 lb. boneless/skinless chicken
breasts
1 lb. bacon, slices cut into thirds
1 (20 oz) can pineapple chunks in
100% pineapple juice
3/4 C. low-sodium teriyaki sauce
3/4 C. brown sugar

wooden toothpicks soaked in water
for at least an hour

=
Cut chicken into bite-sized pieces.
Drain juice from pineapple (save juice).
Cover & refrigerate chunks until needed.
Combine juice & teriyaki sauce in large
ziplock bag or bowl – add chicken pieces.
Seal & refrigerate 1 hour, turning bag
once – or stirring if  in a bowl.
Preheat oven 350 degrees F.
Place brown sugar in a shallow dish or bowl.
Line a broiler pan with foil & spray with
nonstick cooking spray. Working in batches,
wrap each piece of chicken with a strip of
bacon & roll in brown sugar. Push a toothpick
through a pineapple chunk  then through the
bacon-wrapped chicken – place on prepared
broiler pan.
Bake 20-25 minutes until chicken is cooked
through, turning pieces once.
Turn on broiler & broil 2-3 minutes per side
until bacon is crispy. (keep an eye on them
as the toothpicks can burn).
Serve immediately.
Serves 8

(recipe: momontimeout.com)
—————————–

Brownie Cheesecake Ball

1 (8 oz) pkg. cream cheese, softened*
1/4 C. butter, softened
1/4 C. powdered sugar
1/2 tsp. vanilla
2 C. coarsely crumbled bite-sized
brownies, divided**
1/4 C. finely chopped pecans,
toasted

Suggested Dippers:
vanilla wafers
shortbread cookies
pretzel sticks
strawberries
=
*NOTE:
Unwrap cream cheese & place in a
microwaveable bowl. Microwave on
High 10 seconds just until softened.

**NOTE: you will need to crumble
about 16 (1 1/2 inch) brownies to
get the 2-C. measure needed
=
In large bowl using elec.  mixer beat
cream cheese, butter, sugar, vanilla &
1 1/2 C. crumbled brownies until blended.
Refrigerate 45 minutes until firm.
=
Combine nuts & remaining crumbled
brownies in a shallow dish or pie plate.
Shape cream cheese mixture into a ball;
roll in nut mixture until evenly coated.
Refrigerate 2 hours. Serves 16

(recipe: myfoodandfamily.com)

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

This coming week will seem a bit strange for me
as there are NO scheduled activities on the calendar!
No Tues. Knit Group, Wed. Library Knit Group,
Weds. special needs group – just babysitting (hoping
I only get 1-2 days of that). Love my grandson but
also love being home, too.

Finished youngest son’s black scarf with red fringe &
he said he likes it. Decided to start another NEW pattern
baby blanket – this one is using mint green yarn and a
Zig Zag pattern – 8 rows, kind of like knitting lace, have
to concentrate on every row but it keeps my mind busy.
(using my new wooden needles – they have fine tips &
I LOVE them!)

 

Hope you have a GREAT week!

Hugs;

Pammie

a little late but I’m still around!

Thanksgiving went well – husband just informed me we are now down to “just turkey” – his ‘afternoon snack’ just wiped out the mashed potatoes, gravy, green bean casserole and wild rice stuffing! Looks like there will be turkey pot pie in the very near future at our house!

Hope you all had a great holiday; I’m still not quite into the ‘holiday’ spirit – I’m not a big fan of decorating so have to kind of push myself into the ‘getting ready for Christmas’ theme. I’ve managed to order 2 Christmas presents – pretty pathetic, eh? I also ordered (through Groupon) a 4-person pass for my oldest son & his family to visit one of our local ‘treasures’: the Christmas Walk at Meadowbrook Hall/Estate in Rochester, Michigan. This is a gorgeous estate which originally belonged to the Dodge (as in motor car) family and the local florists decorate most of the house and estate with beautiful scenes, Christmas trees, wreaths, etc. When my sons were younger we did the tour of the estate and it is well worth it. (also found a DVD of some Gilbert & Sullivan operas my husband loves and doesn’t have) – that’s it . . . I’m just not overflowing with gift ideas this year! How about you?

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Cranberry Apple Crisp

3 C. chopped, peeled tart apples
2 C. fresh or frozen cranberries
1 C. sugar
3 T. flour

Topping:
1 1/2 C. quick-cooking oats
1/2 C. flour
1/2 C. packed brown sugar
1/2 C. butter, melted
1/4 C. chopped pecans

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large bowl combine apples,
cranberries, sugar & flour & pour
into prepared dish. In another bowl
mix topping ingredients until crumbly;
sprinkle over top of apple mixture. Bake
50-55 minutes until fruit is tender.
Serves 6-8

(recipe: tasteofhome.com)
—————————-
Easiest Peanut Butter Fudge EVER!

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Spray or grease a sided baking
pan. (recipe did not give size but
photos look like a loaf pan or a
8 X 8″)
In a saucepan bring sugar & milk to
a boil stirring constantly (do not turn
heat on High) Once it comes to a
full rolling boil, boil 2 1/2 minutes then remove
from heat. Stir in peanut butter & vanilla
& pour into prepared pan. Let chill.

(recipe: facebook)
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Crockpot English Pub Split
Pea Soup

1 meaty ham bone
1 1/3 C. dried green split peas,
rinsed
2 ribs celery, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 C. water
1 (12 oz) bottle light beer
1 T. prepared English mustard
1/2 C. 2% milk
1/4 C. minced fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg

minced fresh parsley, optional garnish

Place ham bone in 4 qt. crockpot. Add
peas, celery, carrot & onion. Combine
water, beer & mustard; pour over veggies.
Cover & cook on High 5-6 hours or until
peas are tender. Remove ham bone from
soup. Cool soup slightly, trim any fat &
remove meat from bone (discard fat & bone).
Cut meat into bite-sized pieces & return to
crockpot. Stir in remaining ingredients. If
desired, top with minced parsley.
Serves 8 (makes 2 qts)

NOTE: For a less chunky soup, puree in batches
in a blender or food processor.

(recipe: tasteofhome.com)
————————

Pumpkin Ginger Soup

1 (3 lb) sugar pumpkin, halved/seeded &
quartered
6 fresh thyme sprigs
1 1/2 T. olive oil
1 tsp. kosher salt
ground black pepper, to taste
1 T. butter
2 large shallots, chopped
3 C. vegetable or chicken broth,
plus more, if needed
1 T. fresh grated ginger
3 fresh sage leaves, chopped
1/8 tsp. fresh nutmeg, plus more
for garnish
1/4 C. plain Greek yogurt

Garnishes:
chopped chives
pepitas (pumpkin seeds) optional

Preheat oven 400 degrees F.
Lightly spray a baking sheet with
nonstick cooking spray. Place pumpkin
& thyme on sheet & drizzle with olive
oil; season with 1/4 tsp. salt & pepper-
gently toss to combine & arrange in a
single layer. Roast 60-65 minutes, stirring
halfway through until pumpkin is fork-
tender. Cool then remove peel. In a large
stockpot or Dutch oven heat butter over
medium heat. Add shallots & cook, stirring
occasionally, 4-5 minutes. Stir in pumpkin,
ginger, broth & sage. Season with 3/4 tsp.
salt & black pepper to taste. Bring to boil
then remove from heat. Puree using an
immersion blender (or regular blender,
in batches being very careful) until
smooth. Add yogurt & blend again.
Pour into 4 bowls & serve immediately
with chives plus more yogurt, pepitas,
chives & ground nutmeg, if desired.
Serves 4

NOTE: Soup can be frozen: Omit yogurt &
garnishes until ready to serve. Portion
cooled soup into ziplock freezer bags &
lay bags flat in single layer in freezer. Transfer
soup bags to refrigerator the night before
reheating then reheat over low heat,
stirring occasionally, until heated through.
Add yogurt & garnishes & serve.

(recipe: skinnytaste.com)
——————–

Sky-high Brunch Bake
(note: using 9-inch springform
pan & substitute)

1 (17.3 oz) pkg. frozen puff
pastry (2 sheets) thawed
6 eggs, beaten/divided (note:
reserve 1 T. eggs for later)
1 C. ricotta cheese
dash hot pepper sauce
2 (10 oz, ea) pkgs. frozen,
chopped spinach, thawed/
well drained
4 slices bacon, cooked/crumbled
1 1/2 C. shredded Cheddar cheese
1 C. chopped red bell peppers

Preheat oven 400 degrees F.
Spray springform pan with nonstick
cooking spray. Unfold pastry sheets &
roll out 1 sheet to an 11 inch square.
Roll out remaining sheet to a 12 inch
square & use to line the bottom & sides
of pan. In large bowl mix all eggs (minus
reserved 1 T. egg) with ricotta, hot sauce
& spinach. Layer half each: bacon, Cheddar,
ricotta mixture & peppers in crust – repeat
layers. Cover with remaining pastry sheet;
fold under edges then tuck inside pan. Brush
pastry with reserved egg & cut steam hole
slits in top crust. Bake 45-55 minutes until
golden brown. Cool 10 minutes. Run a knife
around the edges of the pan to loosen crust
before removing rim. Serves 12

NOTE: can be baked ahead & refrigerated for
several hours or overnight. When ready to serve,
bake, uncovered in 350 degrees F. oven 30-40
minutes until heated through.

If you don’t have a springform pan:
Preheat oven 350 degrees F.
Can be baked in a greased 9 X 13″ pan
instead. Roll out bottom & top pastry
sheets to fit dish. Line dish with foil withthen
ends of foil extending over sides of dish.
Spray with nonstick cooking spray. Bake
35-40 minutes until golden brown. Let
stand 10 minutes then use foil ‘handles’
to life from dish before cutting to serve

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

Sausage Dip

1 1/2 lb. bulk pork sausage
2 1/2 C. chopped fresh mushrooms
2 medium green peppers, chopped
1 large tomato, seeded/chopped
1 medium red onion, chopped
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
2 (8 oz, ea) pkgs. cream cheese, cubed
1 C. sour cream

Tortilla chips, for dipping
=
In large skillet over medium heat, cook
sausage until no longer pink; drain. Add
next 8 ingredients & cook until veggies
are tender. Reduce heat to Low; add
cream cheese & sour cream – cook &
stir until cheese is melted & well
blended (do not boil). Serve warm with
tortilla chips. Makes 48 servings (6 C.)

(recipe: tasteofhome.com)
——————————-
Twice-baked Potato Casserole

6 medium russet potatoes
4 T. butter, softened (more for pan)
4 oz. cream cheese, softened
1 C. sour cream
1 1/2 C. whole milk
2 3/4 C. shredded Cheddar cheese, divided
10 slices cooked/crumbled bacon
5 green onions, sliced
3/4 tsp. garlic powder
kosher salt/ground black pepper, to taste

Preheat oven 400 degrees F.
Scrub potatoes then place directly on oven
rack – bake until soft & easily pierced,
1 hour to 1 hr, 15 minutes depending on size.
Remove from oven & let cool slightly. Slice
warm potatoes in half & remove flesh using
a spoon – place flesh in large bowl (discard
skin). Mash flesh & butter, cream cheese, sour
cream & milk – stir to combine until butter &
cream cheese is melted. Fold in 2 C. Cheddar,
3/4 ths of bacon, 3/4ths of green onion &
garlic powder – season with salt/pepper. Brush
a medium baking dish with butter & scoop
potato mixture into dish. Smooth top & sprinkle
remaining 3/4 C. Cheddar on top. Bake about
20 minutes until cheese is melty. Turn oven to
BROIL. Broil about 2 minutes until golden.
Let cool 10 minutes then top with remaining
bacon & green onions. Serves 6

(recipe: delish.com)
———————————-

(You could probably substitute turkey!)

Orange Chicken & Veggie Stir Fry

4 chicken breasts, cut into 2″ cubes
3/4 C. flour
1/4 tsp. salt
2 T. olive oil
5 large carrots, cut up small
1 onion, chopped small
2 bell peppers, cut into strips
6 stalks celery, cut up small
salt/pepper, to taste

Sauce:
3/4 C. fresh orange juice
1/4 C. soy sauce
1/2 tsp. ground ginger
2 tsp. rice vinegar
1/2 C. brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes
2 T. corn starch
1 C. chicken broth

Suggested serving:
Cooked rice to serve 6
====
Heat a large skillet & add 1 T. oil.
In small bowl combine flour & 1/4
tsp. salt – dredge chicken pieces in
mixture until well covered. When oil
is hot, gently place chicken pieces in
skillet & cook until golden all over (about
10 minutes). Remove from pan & place
on a plate. Add 1 more T. oil to hot skillet
& cook veggies over medium-high heat
until crisp-tender – about 10 minutes.
In a medium saucepan add all sauce
ingredients – whisk until well combined &
bring to boil-it should thicken up. When
veggies are cooked add thickened sauce &
chicken to pan – stir well & serve.
Serve over cooked rice – serves 6

(recipe: jamiecooksitup.net)
———————-

Cinnamon Roll Muffins

Muffin Batter:
2 C. flour
1 T. baking powder
1/2 tsp. salt
1/4 C. sugar
3 T. butter, melted
1 C. milk
1 egg

Cinnamon mixture:
3 T. butter, melted
1 C. brown sugar
1 T. cinnamon
dash salt

Frosting Glaze:
1 T. butter, melted
1 T. maple syrup
1 tsp. vanilla
2 T. milk
1 C. powdered sugar
dash salt

Preheat oven 400 degrees F.
Line muffin cups with paper liners
(recipe makes 15 muffins) & spray
liners with nonstick cooking spray.
In medium bowl mix (from muffin batter):
flour, baking powder, salt & sugar – stir
with a fork. In large glass measuring cup
melt 3 T. butter; add 1 C. milk & stir to
combine. Add 1 egg & whisk into mixture-
pour into dry ingredients & stir but not
completely. Do not over mix.

Cinnamon mixture:
Melt butter in small bowl; add brown
sugar, cinnamon & dash salt – stir to combine.
Fold half of cinn. mixture into batter & stir
just until no streaks of flour. Fill muffin
cups a little more than half full. Sprinkle
remaining cinnamon mixture over top of
each muffin. Bake 12-15 minutes until a
toothpick inserted into center of muffin
comes out clean. Allow muffins to rest
in tin 5 minutes then transfer to a wire
rack to cool. (glaze will go on warm muffins)

Glaze:
In small bowl combine melted butter,
maple syrup, vanilla, milk, powdered
sugar & salt – whisk until smooth & glossy.
Drizzle over warm muffins.
Makes 15 muffins

(recipe: jamiecooksitup.net)

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

About 2 weeks ago I was getting a bit bored with
just working on the two baby blankets and came
up with the idea of crocheting some of my various
baby yarns into a granny-square baby afghan. I
found a crochet pattern which made a slightly
different granny square than I was used to, so I
went with that. It went very quickly so that I’m
considering making another one! It was fun
and the supplies didn’t take up a lot of room in
my knit bag. Here’s the blanket:

We’ve been lucky recently with our weather – after our 8 1/2 inches of snow about 2 weeks ago, it’s all melted and now it’s just cold and wet (raining – but it’s not turning into the white stuff – YAY!) Our forecast calls for highs in the 30’s all week and some rain so I really don’t mind that at all. You can walk & drive in rain!

Hope you are all in good health;

Hugs;

Pammie

A little drive in the country

Today I ‘attempted’ to deliver the three baby blankets to my new charity: Crossroads Center in Auburn Hills, MI. It’s about a 20 minute drive – beautiful day, I found it without much trouble EXCEPT the one thing I forgot to do: check their hours! Yep – closed Friday, Saturday, Sunday! Oh well – it was a nice little drive in the ‘country’. Here are the blankets:

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Some really tasty-sounding recipes are coming in so I wanted to share.

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

Magic Pumpkin Layer Cake

1 box yellow or white cake mix
(plus ingredients to make cake)
1 (30 oz) can pumpkin pie filling mix
1 (12 oz) can evaporated milk
2 eggs
1 (3.5 oz) box instant vanilla pudding mix
2 tsp. pumpkin pie spice, divided
1 C. cold milk
1 (8 oz) tub Cool Whip, thawed

Optional topping/decoration:
mini cinnamon chips
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Prepare cake mix accordg.
to pkg. directions & pour into prepared
pan.
In a bowl mix pumpkin pie mix, eggs,
evap. milk & 1 tsp. pumpkin pie spice –
stir well & pour slowly onto cake batter
over entire cake. Bake 50-60 minutes.
(Cake will look a bit darker than what you’re
used to – that’s OK). Cool cake completely
(at least a couple hours)

Once cake is cooled, prepare topping:
Topping:
In a bowl combine instant pudding mix with
1 tsp. pumpkie pie spice; pour in cold milk &
whisk until pudding  begins to thicken. Gently
fold in Cool Whip & spread over cooled cake.
(sprinkle optional topping on top)
Serves 12

NOTE: You can serve this immediately but
poster recommends refrigerating at least
1 hour before serving.

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Crustless Spinach, Onion, Feta Quiche

1 medium onion, diced
6 oz. baby spinach
3 large eggs*
1/2 C. flour
1/2 tsp. baking powder
pinch cayenne pepper
1 1/3 C. milk
1/2 C. feta cheese

Preheat oven 350 degrees F.
Lightly spray (using nonstick
cooking spray) a 10 inch quiche/
tart pan (or pie plate). In medium
skillet cook onion with a bit of
vegetable oil (or cooking spray)
over medium-high heat until
translucent & tender. Add spinach
& cook until spinach wilts. Set
aside to cool for a few minutes.
In large bowl whisk eggs, flour &
baking powder. Whisk in milk then
stir in spinach mixture – pour into
prepared dish & top with feta cheese.
Bake 25 minutes until center is set
& outside edge is golden brown. Let
stand 5 minutes then slice & serve.
Serves 6

*NOTE: original recipe called for
2 eggs & 1/2 C. Egg Beaters (liquid
substitute)

(recipe: myskinnypoints.com)
———————————

Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

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

Eggplant & Tomato Sauce (or
can be used on pasta)

1 medium eggplant, cut into 1/2
inch cubes
4 cloves garlic, smashed & chopped
2 T. olive oil
1 (28 oz) can plum tomatoes, do
not drain)
salt/black pepper, to taste
chopped basil or parsley – optional
garnish

Heat oil in large, deep skillet over
medium-high heat. When hot, saute
garlic in oil. Add eggplant & cook
about 3 minutes, until it begins to
soften. Coarsely chop the tomatoes &
add to skillet along with juices. Season
with salt/pepper & simmer, uncovered,
15-20 minutes. Add chopped herbs,
if using & serve over your favorite
(cooked) pasta. Serves 4 (3/4 C. sauce
each)

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

Bacon/Cheddar/Beer Cheese Dip

8 oz. cream cheese, room temp.
2 C. (8 oz) shredded Cheddar cheese
1/2 C. sour cream
1/2 C. beer
3/4 C. bacon bits
1 C. cooked yellow corn
3 T. diced jalapenos
1/3 C. salsa
=
green onion, sliced
limes – optional, for serving
cilantro – optional, for serving
=
In a large saucepan add cream
cheese, Cheddar cheese, sour cream &
beer over medium heat. Heat, stirring
regularly, until fully melted & smooth.
Add bacon bits, corn, jalapenos & salsa –
stir until well combined. Remove from
heat & pour into a serving bowl. Garnish
with green onions, limes, cilantro &
any other additional garnishes. Serve
warm.

(recipe: yummly.com)
—————————-
Peanut Butter French Toast

2 T. butter
4 slices white bread
1/2 C. creamy peanut butter
2 T. grape jelly
3 eggs, beaten
1/4 C. milk

(optional garnish: powdered sugar)
=
In a nonstick skillet over medium
heat melt butter.
Make 2 sandwiches with bread,
peanut butter & jelly. In a bowl
whisk eggs & milk. Dip each sandwich
into egg mixture & place in hot pan.
Cook sandwiches on each side (about
2-3 minutes per side) until golden.
Serve sprinkled with powdered sugar.
Serves 2

(recipe: gooseberrypatch.com)

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

Our weather has definitely kicked in to high
gear – it was 33 degrees F. when I got up today
and now it’s a ‘balmy’ 34! Light dusting of snow
on the ground but a beautiful clear blue sky so
even if it’s cold, it’s nice. (meaning: can be
tolerated with warm clothes/jacket/gloves).

This ‘no-babysitting’ week has felt strange (don’t
get me wrong – I’m not complaining, just commenting).
I was supposed to go out to lunch with a friend on Monday
but she cancelled. Tuesday was a kind of non-day – just
grocery shopping. Wed. Knit Group & special needs
group, yesterday – nada . . . just made my family’s
favorite dinner: Meat & Potato Pie (it’s basically just
a meatloaf in a 9 X 13″ pan frosted with mashed
potatoes then topped with Cheddar cheese – put it
under the broiler to melt the cheese – they love it.
Today – not much planned, either! Sure feels weird
with NO PLANNED things to do! I’m kind of tossing
around making another baby blanket with either
6 or 7″ squares using up a lot of baby yarns – we’ll
see. Problem with that is: the yarns are various
‘weights’ – some are baby weight, some are worsted
but that’s a problem for me to figure out, right?

Hope you’re having a GREAT day! Remember to
look outside & enjoy a little of God’s creations!

Hugs;

Pammie