It’s Saturday – again

Not quite like the other day when it was sunny & in the 70’s – today it’s rainy, chilly & gloomy (temp. 63 degrees F.). Looking at the coming week, it looks like we won’t have sun & 70’s until around Tuesday – that’s OK…life goes on, right?

GUESS WHAT! My Knitting Mojo is back! Yesterday I decided to attempt to figure out where I went so terribly wrong on both baby afghans – took me a bit, but they are both UP & running again! YAY! (If you’re counting, that makes 3 I’m working on now – 2 yellow, one multi-colored – all charity knits). I thought it was amusing last night while at my special needs group’s Gym Night one lady started talking about going to a garage sale where they had a lot of yarn for sale at great prices (she said: “Pam, you SHOULD have been there! I’ll be you’d buy the place out!”) I told her I have 3 very large Tupperware bins full of yarn plus several garbage bags full, so it would not be something I’d consider at the moment. She looked quite shocked that I would have that much until I told her I do charity knitting – guess that made sense to her, then.

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

Banana Pudding Dip

1 (3.4 oz) pkg. instant banana
pudding mix
1 1/2 C. milk
8 oz. cream cheese, softened
3 T. sugar
1 C. Cool Whip, thawed
1/2 C. diced fresh bananas

Suggested Dippers:
Vanilla Wafers, shortbread slices,
graham crackers and/or fresh
fruit, for serving

Garnish:
Whipped cream & vanilla wafer
crumbs  (optional)

In medium bowl whisk pudding mix &
milk until smooth. Using an elec. mixer
beat cream cheese & sugar until smooth.
Add pudding mixture & beat well. Fold
in Cool Whip & refrigerate until ready
to serve.  Serves 8

Just before serving:
Top with chopped bananas & garnish
with whipped cream & cookie crumbs
if using.

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

Baked Mushroom Chicken

4 boneless skinless chicken
breast halves (1 lb)
1/4 C. flour
3 T. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1/3 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions

Preheat oven 375 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray. Flatten
each chicken breast to 1/4″
thickness*. Place flour in zip lock
bag; add chicken (a few pieces at
a time) – seal & shake to coat. In large
skillet brown chicken in 2 T. butter on
both sides – transfer to prepared dish.
In same skillet saute mushrooms in
remaining butter until tender. Add
broth, salt/pepper – bring to boil &
cook 5 minutes until liquid is
reduced to 1/2 C. – spoon over chicken.
Bake, uncovered, 15 minutes until
chicken is no longer pink. Sprinkle with
cheese & green onions. Bake 5 minutes
longer until cheese is melted. Serves 4

*To flatten – place chicken in ziplock bag;
seal & pound out chicken using a meat
mallet (if you have one) or a rolling pin
to 1/4 inch thickness.

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

Sausage & Cheese Grits Muffins

1/2 lb. pork sausage, cooked/drained
1 1/2 flour
3/4 C. quick-cooking grits
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 T. (or 1/4 C.) butter, melted
2 eggs
1 C. buttermilk
2 T. honey
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 12-cup muffin tin with
nonstick cooking spray.
In medium bowl whisk flour, grits,
baking powder, baking soda & salt.
Stir in melted butter, eggs, buttermilk &
honey – mix well. Fold in cooked/crumbled
sausage & cheese. Add batter to muffin
tins & bake 20-25 minutes until
golden brown. Makes 12 muffins

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

Crockpot Pepperoni Pizza Penne

2 lb. ground beef or turkey, browned/
drained
1 (8 oz) pkg. penne pasta, cooked
1 (16 oz) pkg. shredded mozzarella
cheese
1 (10 3/4 oz) can tomato bisque
2 (14 oz, ea) jars pizza sauce
1 (7 oz) pkg. sliced pepperoni

Place half of ground meat in bottom
of crockpot – layer half of cooked
penne on top. Sprinkle half of cheese
on top & pour half of soup on top.
Pour 1 jar pizza sauce over top &
layer half of pepperoni on top =
repeat layering with remaining
ingredients. Cover & cook on Low
4 hours. Serves 6

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

Crunchy Asian Coleslaw

1 (3 oz) pkg. oriental or beef Ramen
noodles, crushed (discard seasoning pkt)
1 bottle Marzetti Simply Dressed Ginger
Sesame Vinaigrette
3 C. ready-to-eat coleslaw mix
2 C. broccoli slaw
4-5 green onions, chopped

Preheat oven 350 degrees F.
Break up or crush Ramen noodles &
place in single layer on medium
baking sheet – bake 10 minutes until
lightly golden. Remove from oven &
cool completely. In large bowl add
coleslaw, broccoli slaw, green onions &
cooled noodles. Pour vinaigrette over
mixture & lightly toss. Serve immediately
to retain it’s crunchiness.
Serves 4-6

NOTE: If you can’t find the vinaigrette:

Homemade Dressing:

1/2 C. peanut oil
1/4 C. sugar
6 T. rice vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Combine all dressing ingredients &
mix well. Pour over salad mixture &
lightly toss

(recipe: mommyskitchen.net)
———————————
Tuna Pasta Casserole

2 1/2 C. multigrain or whole grain rotini
pasta (or your choice of pasta)
3 tsp. corn oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) container sour cream
2 oz. cream cheese, softened
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 C. frozen peas, thawed
2 (5 oz, ea) cans solid white albacore
tuna in water, drained
1/2 C. shredded Cheddar cheese
2/3 C. crackers, coarsely crushed

Preheat oven 375 degrees F.
Cook pasta 2 minutes less than pkg.
directions; drain. Spray 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix oil, soup, sour cream,
milk, cream cheese, pepper & garlic
powder until well mixed. Stir in peas,
pasta, tuna & Cheddar cheese then
place in prepared dish, spreading out
evenly. Bake, uncovered, 20 minutes.
Remove from oven & sprinkle top with
crushed crackers. Bake 15-20 minutes
more until top is lightly brown & sauce
is bubbling. Let cool 10 minutes before
serving. Serves 10-12

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

No Bake Peanut Butter/Oat Cookies

2 C. sugar
1/2 C. milk
1 (8 T.) stick unsalted butter
1/4 C. unsweetened cocoa powder
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 T. vanilla

Line a baking sheet with waxed paper
or parchment. In medium saucepan
bring sugar, milk, butter & cocoa to a
boil over medium heat, stirring
occasionally. Let boil 1 minute; remove
from heat & stir in oats, & peanut butter;
stir to combine. Drop teaspoonfuls of
mixture onto prepared sheet & let
stand at room temperature about 30
minutes until cooled & hardened.
Refrigerate in airtight container up to
3 days. Makes about 60 cookies

(recipe: foodnetwork.com)

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

So – today is/was also the wedding day
of Prince Harry & Megan Markle – did
you get to watch it on TV? I had forgotten
about it until my husband spotted it on
TV so I watched it (on 3 different channels,
since each one cut out – never did get to
see the entire thing, but that’s OK – all
went well.) I find it interesting looking at
the various HATS the women wore – all
the “Fascinators” (those little or big things
that just sort of sit on the top or to the side
of the head – not exactly a HAT). One woman
had one on that looked like a paper plate
with a little thin ribbon – looked like something
a kindergartner would make for their mom!
Oh well – that’s “fashion” for ya!

Just put a pork roast with carrots, potatoes,
chopped onion, mushrooms & cranberry
sauce in crockpot for dinner tonight. If you’ve
never tried it – cranberry sauce adds a nice
tart/sweet taste to pork. (also had salt/
black pepper, Worcestershire sauce & garlic
powder.) I LOVE using my crockpot – you can
throw all the ingredients in and, in hours,
have a complete meal all cooked! YAY!

Have a SUPER GREAT day!

Hugs;

Pammie

 

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WOooooooEeeeeeee – it’s HOT!

Just got home from a little trip to drop off some donations to St. Vincent de Paul (my new ‘charity of choice – gave up on Purple Heart – used to donate to them all the time but every time we scheduled a pick up, they never came!) This place is close and looks like they could use some nice donations, so that’s why I chose them. Stopped at KMart on the way home & picked up a pair of summer shorts for me; I have, probably, 7 pairs IN A BOX which would be really wrinkled, so I just got lazy & bought a new pair. Didn’t hurt that I had $6.00 off in KMart bonus points – that helped! It’s a bright, sunny day – 77 degrees F. (not much breeze) – I LOVE THESE KINDS OF DAY!  Even if I stay in the house, it cheers me up just seeing the sunshine!

KNITTING MOJO:  Dropped both other baby afghans & started a new one in bright yellow using a 2-row pattern and am happy with it. (I’ll go back to the others in awhile).

GAS PRICES: WOW! Our gas is at $2.99/9 and in some places $3.09/9 – wonder what’s pushing the big jump in prices?

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

Island Breezes Coffee Cake
(overnight recipe)

2/3 C. brown sugar, packed
1/2 C. sweetened/shredded
coconut, toasted
1 (3.4 oz) pkg. cook & serve
coconut cream pudding mix
20 frozen bread dough dinner
rolls
1 (20 oz) can pineapple tidbits,
drained
1 (3 oz) jar macadamia nuts,
coarsely chopped
1/2 C. butter, cubed

In small bowl mix brown sugar,
coconut & pudding mix (dry). Place
10 rolls in a greased Bundt (or tube)
pan. Layer with half sugar mixture,
1 C. pineapple tidbits, 1/2 C. nuts &
1/4 C. butter – repeat layers. Cover
with plastic wrap & refrigerate
overnight.
=
Remove pan from fridge about
1 3/4 hours before serving – let
rise in a warm place until dough
reaches top of pan, about 1 hour.

Preheat oven 350 degrees F.
Remove plastic wrap; bake 35-40
minutes until golden brown. (cover
loosely with foil if top browns too
quickly). Cool 10 minutes before
inverting onto a serving plate.
Serve warm. Makes 12 servings

(recipe: tasteofhome.com)
———————————

Garlic Butter Shrimp & Quinoa


3 T. unsalted butter*
1 medium yellow onion, diced
1 green or/red/yellow bell pepper,
diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 C. uncooked quinoa
4 C. chicken broth
1 tsp. dried oregano
1 tsp. dried thyme
1 lb. shrimp, raw/tail-on
3 T. unsalted butter*
1/2 tsp. red pepper flakes,
(optional)
salt/pepper, to taste
fresh chopped parsley (garnish-
optional)
wedges lemon- for serving

Place a large non-stick skillet over
medium heat & add 3 T. butter –
melt completely. Add onion, bell
pepper, celery & garlic – cook 3-4
minutes until onion & bell pepper
have begun to soften. Add uncooked
quinoa – stir to combine & cook 1
minute, toasting the quinoa. Add
chicken broth & bring to boil – reduce
heat to Low then add oregano & thyme;
stir to combine. Cover & simmer 15
minutes.
After quinoa has simmered 15 minutes:
remove lid & stir. Add shrimp then arrange
on top of quinoa (shrimp will probably
cover entire top of dish – you might have
to nestle a few into mixture until cooked
through.) Remove lid & test doneness of
quinoa (it’s done when completely soft
but still ‘pops’ a bit when eaten. The
quinoa should have absorbed nearly all
liquid but it will continue to absorb
moisture as it sits. Remove skillet from
heat; melt remaining 3 T. butter in
microwave & stir garlic, salt/pepper
flakes into melted butter then drizzle
over shrimp. Sprinkle top with parsley
(if using) & serve immediately with
lemon wedges on the side.
Serves 8-10

*if you don’t want to use butter you
can substitute with same amount of
olive oil

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

Easy, Creamy Chicken & Mushroom
Pasta

3 chicken breasts, sliced into strips
1 (10 1/2 oz) pkg. mushrooms sliced
thinly
1 (11.28 oz) pkg. penne pasta
1 shallot, finely chopped
4 cloves garlic, crushed
2 1/2 C. chicken stock
8 T. cream cheese
salt/black pepper, to taste
handful chopped fresh Italian parsley,
finely chopped (garnish)

Cook pasta to al dente; reserve 2 ladles
pasta water & drain cooked pasta. Spray
a frying pan with nonstick cooking spray –
add chicken strips & cook until lightly
golden on both sides; remove & set
aside. Spray pan with a little more
nonstick spray – add shallot, garlic &
mushrooms – fry 2 minutes. Add a little
stock & reduce down – repeat with a
little stock until mushrooms are golden.
Whisk cream cheese in remaining stock
& reserved pasta water then add to pan
with mushrooms – bring to boil. Simmer,
uncovered, until sauce reduces down &
starts to thicken slightly. Add pasta &
chicken to pan & continue to simmer until
chicken is thoroughly cooked & sauce has
thickened. Stir parsley into mixture &
season well with salt/pepper. Serves 4

(recipe: slimmingeats.com)
———————————
Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion (about
1 bunch, white & green both)
2 cloves garlic, minced
1 C. chopped red bell pepper,
seeded (1 large)
1 (10 oz) pkg. frozen chopped
spinach, thawed/well squeezed/
drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan chehese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
In a saute pan over medium heat
melt butter; add green onion, bell
pepper & garlic -saute 3-4 minutes.
Add spinach & cream cheese – stir
mixture & blend in cream cheese until
melted. Stir in salt/pepper, paprika,
crushed red pepper flakes, mayo,
lemon juice, water chestnuts &
Parmesan – remove from heat. Unroll
one pkg. crescent rolls & place on a
baking sheet. Using your fingers, gently
press seams together to seal. Spread
spinach mixture evenly over dough,
leaving about 1/2-inch border along
edges. Unroll other pkg. rolls & place
on top of spinach mixture – press edges
together to seal – gently press seams
together. Bake 20-25 minutes until
roll dough is golden brown. Cut into
small squares & serve (NOTE: a pizza
cutter works very well for cutting them).

(recipe: thekitchenismyplayground.com)
——————————–
Crockpot Bacon/Spinach Quiche

1 T. butter
10 eggs
1 C. milk
1 C. chopped spinach
8 oz. shredded cheese
1/2 tsp. black pepper
10 slices bacon, chopped
(or 3/4 C. real bacon bits)
1/2 C. chopped spinach (or
any other vegetable)

Spray insides of crockpot with
nonstick cooking spray. In very
large bowl combine eggs, milk,
cheese, spinach & pepper – pour
into crockpot. Sprinkle cooked
bacon on top. Cover & cook on
Low 4 hours. Serves 8

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

Spicy Oven-baked Pork Chops

4-6 bone-in pork chops (or boneless,
if desired)
1 C. ketchup
1/4 C. water
2 T. apple cider vinegar
2 T. Worcestershire sauce
2 T. brown sugar
1/2 tsp. salt
1 tsp. dried onion flakes (or
finely chopped onion)
1 tsp. minced garlic
2 tsp. Cajun seasoning*

Preheat oven 375 degrees F.
Place chops in a baking dish or
iron skillet. Whisk together
remaining ingredients in a bowl
& pour over chops. Bake 45-60
minutes uncovered until chops
are done in center. Serves 4-6

*Homemade Cajun Seasoning
(makes about 1/3 C.)

2 T. paprika
1 tsp. black pepper
1/2 tsp. red pepper flakes (or
more, if desired)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. oregano

Combine all ingredients & store in
airtight container.

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

Crockpot Peanut Butter Fudge Cake
(use medium-sized crock, not large)

3/4 C. sugar
1/2 C. flour
3/4 tsp. baking powder
1/2 C. milk
1/2 C. peanut butter
1 T. coconut oil
1/2 tsp. vanilla
2 T. cocoa powder
1 C. boiling water

vanilla ice cream

Spray insides of crockpot with
nonstick spray.
In bowl combine 1/4 C. sugar, flour &
baking powder. In another bowl combine
milk, peanut butter, oil & vanilla; whisk
until smooth. Combine milk mixture with
dry ingredients (makes a thick batter.)
Spread batter evenly into crockpot.
In microwave, heat 1 C. water to boiling
(about 3 minutes) then add in remaining
sugar & cocoa powder; whisk to dissolve
sugars. Pour this directly over cake
batter in crockpot. Cover & cook on High
1 1/2 – 2 hours until spongy & springs back
to the touch, it will not be firm. Spoon
into bowls while warm; top with vanilla
ice cream, if desired.

(recipe: thetaylor-house.com)

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

Not much new around here, supposed to go
to another grandson baseball game but it’s just
too hot for me (I don’t do well in heat, even in
the shade). Middle son is going to cook me
dinner tonight (for Mother’s Day) – I’m guessing
it will be something like brown rice & mixed
oriental veggies (he’s vegetarian) – oh well, I
don’t have to cook, so I’m looking forward to it!

Have a great day!!!

Hugs;

Pammie

Happy Friday!

Hope your day is going well – mine started out just fine, thank you! Made breakfast (eggs & toast) for the family – any more, a meal together is a rarity around here! Everyone’s going their own way – to work, out, etc. so that was a bit of a treat to eat together. It’s a rather ‘blah’ day – gloomy & a little chilly 42 degrees F. with big chance of showers/thunderstorms today & tomorrow. That’s OK – we need rain for the Spring flowers, right? I’m thinking of delivering some items to St. Vincent de Paul, just because the boxes have been hanging around here for months, but I might just choose to stay in & knit – who knows?

Mother’s Day is fast approaching so I thought I’d try to post some interesting recipes for you that might be used for a Brunch or Dinner – see what you think:

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

Cherry Chocolate Cake

1 box Devil’s Food Cake mix
1 small box instant chocolate
pudding mix
1/3 C. flour
1 1/2 C. water
1/2 C. oil
4 eggs
1 tsp. almond extract
1 can sweetened condensed milk
1 can cherry pie filling
1 (12 oz) tub Cool Whip, thawed
1 C. chocolate chips
1 C. sliced almonds, toasted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl add cake mix (dry),
pudding mix & flour – stir to
incorporate. Add eggs, water &
almond – using elec. mixer beat on
Low 1 minute (scrape sides of bowl).
Beat on Medium speed 3-4 minutes
until batter is glossy & smooth; pour
batter into prepared pan & spread
to even top. Bake 35-40 minutes
until a toothpick inserted into center
of cake comes out clean. Remove
from oven & IMMEDIATELY poke
holes all over top of cake using the
end of a wooden spoon. Drizzle
sweetened condensed milk all over
top of cake filling all holes. Let cool
to room temperature. Toss almonds
in a medium skillet & cook over
medium heat, stirring frequently,
until golden brown – allow to cool.
Once cake has cooled, spread pie
filling on top; spread Cool Whip over
pie filling & sprinkle top with chocolate
chips & almonds. Cover & chill at least
1 hour before serving.
Serves 12

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

Cheddar-crusted Chicken/Broccoli
Casserole

2 T. butter
1/2 C. flour
3 C. chicken broth
1 C. Half & Half
1 tsp. honey mustard
salt/pepper
2 C. cooked rice
3 C. cooked (rotisserie) chicken,
chopped
3 C. steamed broccoli
2 C. sharp Cheddar cheese, divided
20 butter crackers (Ritz type), crushed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In deep skillet melt 2 T. butter;
add 1/2 C. flour & stir to form
a roux (paste). Add chicken broth,
Half & Half, honey mustard & salt/
pepper – stir & bring to boil. It
should thicken up once boiled
1-2 minutes – keep stirring. Remove
from heat & add cooked rice, chicken
& broccoli*. Add 1 C. Ched. cheese &
stir to combine (taste & adjust salt/
pepper). Pour mixture into prepared
dish & top with 1 C. shredded Ched.
cheese. Sprinkle crushed crackers
on top. Bake 20-25 minutes until
heated through & top is golden
brown. Serves 8

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

Linguine with Shrimp & Lemon Oil

Lemon Oil:
1/2 C. olive oil
1 lemon, zested

Pasta:
1 lb. linguine pasta
2 T. olive oil
2 shallots, diced
2 cloves garlic, minced
16 oz. frozen shrimp
1/4 C. lemon juice (about 2
lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula (about 3 packed
cups)
1/4 C. chopped fresh flat-leaf
parsley

Lemon oil:

Combine olive oil & lemon zest in
small bowl.

Pasta:

Cook pasta accordg. to pkg. directions
for al dente (about 8-10 minutes). Drain,
reserving 1 C. cooking water.
In large, heavy skillet warm olive oil over
medium heat. Add shallots & garlic – cook
2 minutes. Add shrimp & cook about 5
minutes, until pink. Add cooked pasta,
lemon juice, lemon zest, salt/pepper –
toss to coat. Turn off heat & add argula.
Using a mesh sieve, strain lemon zest
out of reserved lemon/olive oil – add
oil to pasta. (zest can be discarded). Add
some of cooking water to pasta mixture
to reach desired consistency. Add chopped
parsley & toss to combine. Serve
immediately. Serves 4-6

(recipe: foodnetwork.com)
——————————–

Baked Seafood Stuffed Avocados

4 avocados, sliced in half length-
wise/pitted
8 oz. cooked shrimp, chopped
3 1/4 oz. crab (flaked/cooked)
1 C. shredded Cheddar cheese
1/2 C. onion, finely diced
2 eggs, beaten
2 T. fresh parsley, chopped
1 T. lemon juice
1/4 tsp. seafood seasoning (like
Old Bay)

Preheat oven 350 degrees F.
In large bowl combine chopped
shrimp, crab, Cheddar cheese,
onions, parsley, seafood seasoning,
lemon juice & eggs – mix well. Spoon
mixture equally on top of each
avocado half (you might have a little
extra filling left) Place in 9 X 13
baking dish without tilting avocados.
Bake 25 minutes until heated through.
Serve immediately. Serves 8

(recipe: yummly.com)
——————————-

Garlic Parmesan Shrimp Scampi Pasta

8 oz. linguine pasta
1 tsp. crushed red pepper flakes
1 tsp. cajun seasoning
1 T. olive oil
1/4 C. white wine (OR) chicken stock
1/4 C. freshly squeezed lemon juice
4 T. salted butter
1 lb. medium shrimp, peeled/deveined
6 cloves garlic, grated
salt/black pepper, to taste
zest of 1 lemon
2 T. chopped fresh parsley
1 C. freshly grated Parmesan cheese

In large pot of boiling salted water, cook
pasta accordg. to pkg. directions; drain
well. In large, deep skillet, melt butter over
medium-high heat. Add shrimp, cajun
seasoning, olive oil, garlic & red pepper flakes.
Stir occasionally until fully cooked, about
3 minutes. Stir in wine/chicken stock, fresh
lemon juice – season with salt/pepper. Lower
heat to simmer; remove from heat & stir in
pasta, lemon zest, HALF cup Parm. cheese –
mix until fully incorporated. Top with last
1/2 C. Parmesan cheese & chopped parsley.
Serve immediately.

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

Pineapple BBQ Chicken

1 lb (4 oz, ea) boneless skinless
chicken breasts
salt/pepper, to taste
1/2 C. honey BBQ sauce (or your
favorite), divided
1 (20 oz) can pineapple chunks,
drained
1/2 T. olive oil

Season chicken breasts with salt/
pepper. Spray a baking dish with
nonstick spray & arrange chicken
in dish. Top with 1/3 of BBQ sauce &
rub it in. Top with pineapple chunks &
cover with plastic wrap. Refrigerate 30
minutes – 2 hours. When ready to bake,
Preheat oven 400 degrees F.
Remove plastic wrap, drizzle olive oil
over chicken & bake, uncovered, 40
minutes until chicken’s internal
temperature reads 165 degrees F.
Remove from oven & serve. Serves 4

(recipe: diethood.com)
——————————

Butter Crumb Asparagus

2 oz. day-old bread, crusts
removed (or 4 half-inch thick
baguette slices)
1 1/2 T. unsalted butter
1/4 tsp. chopped fresh thyme leaves
kosher salt
1 1/2 lb. asparagus, trimmed
1 T. olive oil
1 1/2 tsp. fresh lemon juice

Heat oven 250 degrees F.
Place oven rack in center of oven.
Place bread in food processor &
pulse until coarse crumbs – spread
crumbs on a rimmed baking sheet &
bake until they’re dry & lightly crisped,
about 20 minutes. Let cool then grind
again in processor to get a scant 1/4 C.
fine crumbs.
Melt butter in a skillet over low heat; add
breadcrumbs & thyme. Cook slowly,
stirring often, until crumbs are deep golden
brown, about 18 minutes. Season with
1/8 tsp. salt & let cool (they will crisp as
they cool.)

Raise oven temperature to 450 degrees F.
Place asparagus on a baking sheet in single
layer & drizzle with olive oil. Using your
hands, toss spears to coat evenly with oil.
Season with 1/2 tsp. salt. Roast until spears
are tender & lightly blistered, 12-14 minutes
for medium. Transfer to serving platter &
sprinkle with lemon juice & top with
breadcrumbs. Serve immediately.
Serves 6

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

Best Cucumber Salad Ever

2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 T. vinegar or lemon juice
2 T. sour cream or plain yogurt
salt/pepper, to taste
1/2 tsp. sugar
1 tsp. chopped fresh dill

In large bowl mix cucumbers &
onions together. In another covered
bowl (or a jar with a lid) mix rest
of ingredients & stir or shake to
incorporate. Pour over cumber
mixture & chill until very cold.

(recipe: 1krecipes.com)
———————————-

Chicken Tortellini Salad

1 (20 oz) pkg. fresh/frozen or
dried cheese tortellini
1 C. sour cream
1 C. mayonnaise
1 (1 oz) pkg. dry ranch salad
dressing mix
1 (10 oz) pkg. cooked, sliced
chicken (OR) 2 C. leftover
cooked chicken
1 (12 oz) jar sliced, roasted
red peppers, drained
6 scallions, thinly sliced
1/4 C. fresh chopped basil

Cook tortellini accordg. to pkg.
directions; drain/rinse with cold
water & drain again. In large bowl
combine sour cream, mayonnaise &
dry ranch dressing mix – mix well.
Add tortellini, chicken, roasted peppers,
scallions & basil – toss until well combined.
Serve warm (or) cover & chill until ready
to serve. Serves 6

(recipe: mrfood.com)
————————————
Crockpot Pecan Pie

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

vanilla ice cream – for serving

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

(recipe: spicysouthernkitchen.com)

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

Have a wonderful day!

Hugs;

Pammie

Happy Monday!

So far, today has been a nice, relaxing one – we ‘were’ supposed to go to older grandson’s baseball game this evening but his dad informed us he’s sick, so we’ll stay home (& stay warm – it’s supposed to get a little chilly later). I love these days when the sun’s shining, things are blooming, the birds are singing – I LOVE SPRING! (Yes, my back is still not quite back to normal, but I’m content just ‘chilling’ for now, working on knitting 2 baby afghans for charity, reading a book or napping.)

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

Peanut Butter “Lunch Lady”
Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted
butter, softened
1/2 C. milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or) line
with parchment paper. In large
bowl mix all dry ingredients:
flour, sugar, baking soda, salt.
In another bowl whisk together
1/2 C. milk, vanilla, eggs.
In a saucepan, melt 1 C. (2 sticks)
butter & 1 C. peanut butter – bring
to a boil. Remove from heat &
slowly add flour mixture, followed
by milk/egg mixture – mix until
well combined. Pour batter onto
cookie sheet & spread evenly
to edges. Bake 20 minutes until
a toothpick inserted into center
comes out clean. Cool competely
before frosting.

Frosting:
In a saucepan bring 1 stick butter &
1/2 C. peanut butter to a  boil. Add
2 t. milk & slowly mix in powdered
sugar until well combined. Pour
frosting over cookies, spreading
evenly to edges. Allow frosting
to cool & set before cutting.
Serves 16-24

(recipe: 12tomatoes.com)
————————————–
Taco Pizza

1 (14.5 oz) pkg. Pillsbury Best
Classic Pizza dough
1 (16 oz) can refried beans, warmed
1/2 lb. ground beef
1/2 C. diced onion
2 T. taco seasoning
2 C. shredded Colby Jack cheese

Optional Toppings;
shredded lettuce
sour cream
diced tomato
diced avocado
sliced black olives
corn chips
taco sauce

Preheat oven 425 degrees F.
Place a sheet of parchment paper
on a baking sheet (or pizza pan).
Unroll pizza dough & place on sheet/
pan. Par-bake dough for 10 minutes.
Brown ground beef & onion in a
skillet over medium heat until no
longer pink. Stir in taco seasoning &
cook 1 more minute. Remove crust
from oven & top with warmed refried
beans – smooth in an even layer. Sprinkle
with cheese & taco meat. Return to oven
6-7 minutes until crust is golden brown &
cheese is melted. Top any desired
toppings. Serves 8

(recipe: iwashyoudry.com)
—————————————
Crockpot Creamy Chicken/Dressing Bake

6 whole boneless skinless chicken
breasts
1 (16 oz) bottle creamy salad dressing
(ranch, blue cheese, Italian, Caesar,
Poppy seed, Thousand Island – your
choice)
2 large russet potatoes, sliced
2 medium onions, diced small
1 1/2 C. shredded Parmesan cheese
1 1/2 C. shredded Cheddar cheese
1/2 C. bread crumbs
1 tsp. dried parsley flakes
1 large tomato,chopped

Spray insides of crockpot with nonstick
cooking spray. Place sliced potatoes &
chopped onion in bottom of crockpot;
mix together. Place chicken on top,
overlapping if necessary. Sprinkle
chicken with cheeses then pour salad
dressing over chicken, making sure to
cover chicken as much as possible.
Sprinkle bread crumbs, parsley &
chopped tomato on top. Cover &
cook on Low 7-8 hours or High 3-4
hours. Serves 6

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

Baked Mac & Cheese

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

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions
until tender; drain. Mix all dry
ingredients together. Spray an oven-safe
bowl or dish* with nonstick cooking spray.
Place half of cooked macaroni in dish.
Sprinkle half of flour mixture on top &
top with half of butter slices. Sprinkle
1 1/2 C. cheese over top & repeat. Pour
milk over all. Cover with foil & bake 35
minutes. Remove foil, bake an additional
10 minutes. Serve hot. Serves 6

*Can be made in a 9 X 13″ dish or large
oven-proof bowl.

(recipe: Christy Jordan-Southern Plate)
——————————————-
Country Chicken & Rice

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

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

(recipe: mrfood.com)
—————————————-

Cheese-stuffed Pretzel Bites

1 (13.8 oz) tube refrigerated
pizza dough
6 oz. cheese (like Velveeta)
cut into 24 half-inch squares
2/3 C. baking soda

coarse salt, for topping
spicy mustard, for dipping

Place oven rack on top third
position & preheat 450 degrees F.
Spray a baking sheet with nonstick
cooking spray. Press & stretch dough
into a 11 X 16″ rectangle – cut into
twenty four 2 1/2 ” squares. Place
a piece of cheese in center of a
square; pinch 2 opposite corners of
dough together over cheese, bring
other 2 corners to the middle & pinch
to secure the cheese. Repeat with rest
of dough & cheese.
Heat 6 C. water in a medium saucepan
over high heat. Whisk in baking soda –
bring to a boil. Working in batches, boil
‘bites’ 30 seconds then transfer to
prepared baking sheet, seam-sides
down – quickly sprinkle tops with salt.
Bake 5 minutes, rotate pan & bake
another 5 minutes, until dark brown.
Serve with spicy mustard.
Makes 24 bites.

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

Mexican Spiced Brownies

Brownies:
2 sticks unsalted butter
2 C. sugar
4 large eggs
1 T. vanilla
2/3 C. unsweetened cocoa powder
1 C. flour
1 tsp. ground cinnamon
1/4 – 1/3 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. baking powder

Milk Chocolate Buttermilk Frosting:

1/2 C. unsalted butter, softened
2 oz. milk chocolate, melted
1 tsp. vanilla
1 C. powdered sugar
2-3 T. buttermilk
(optional) chili powder & cinnamon
to sprinkle on top

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
parchment paper, leaving an
overhang on two sides. Press
paper into corners of pan & lightly
grease (or spray) paper with butter.
In a microwaveable bowl, melt 2
sticks butter – let cool slightly.
Add sugar, eggs, & vanilla to butter
& mix until well blended. Add flour,
cocoa, cinnamon, chili powder, baking
powder & salt – whisk or stir until
smooth. Pour & spread batter into
prepared dish. Bake 20-25 minutes
until a toothpick inserted into center
comes out fudgy. Cool in pan on wire
rack then use parchment paper
‘handles’ to lift brownies out onto
a plate (or leave in pan) – frost with
frosting, cut & serve.

Frosting:
Using an elec. mixer, beat butter on
medium speed until fluffy. Add melted
chocolate & vanilla – continue beating
until well combined. Add powdered
sugar & 2 T. buttermilk – continue
beating until smooth & fluffy, about
5 minutes. (add more buttermilk, if
needed for desired consistency.)

(recipe: thebakingchocolatess.com)

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

Hope you are enjoying a nice, relaxing day –
Summer is just around the corner!

Hugs;

Pammie

Short post – back’s acting up . . . again…

Been kind of ‘under the weather’ the past three days – not sure exactly ‘why’, but my lower back is seized up  – again. (I’m thinking this time it might be from stress). When it does this, it’s extremely painful to stand for very long; walking is also painful. Best thing: sitting or lying down. It will eventually go away and I’ve been knitting up a storm, reading the latest murder mystery and catching up on word-search puzzles so I’m OK.

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

Country Apple Fritter Bread

1/3 C. light brown sugar
1 tsp. cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
2 apples, peeled/chopped

Creme Glaze:

1/2 C. powdered sugar
2 T. milk or cream

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray (or
line pan with foil & spray
foil). In a bowl mix brown
sugar & cinnamon. In a
medium bowl beat gran.
sugar & butter using an elec.
mixer until smooth & creamy.
Beat in eggs, one at a time,
until blended; mix in vanilla.
Combine & whisk flour & baking
powder in another bowl; add
into creamed butter mixture-
stir until blended. Mix  milk into
batter until smooth. In small
bowl combine sliced apples &
brown sugar; toss to coat.
Pour half batter into prepared
loaf pan; add half apple mixture
on top of batter. Lightly pat
apple mixture into batter.
Pour remaining batter over apple
layer & top with remaining half
apple mixture & sprinkle remaining
brown sugar/cinn. mixture on top.
Using a knife tip, gently swirl brown
sugar on top. Bake 50-60 minutes
until center of loaf comes out clean
when tested using a toothpick. Allow
cake to cool at least 15 minutes before
drizzling top with glaze.
Glaze:
In small bowl mix powdered sugar
& milk until well mixed. Drizzle
over top of cooled cake.

(recipe: food.com)
———————————

Pork Chops with Caramelized Onion/
Mushroom Sauce
(Crockpot)

4 boneless pork chops
flour
salt/black pepper
6 medium fresh mushrooms,
sliced
2 T. olive oil
2 T. unsalted butter, divided
1 medium yellow onion, sliced &
separated into rings
1 (14.5 oz) can beef broth
1 1/2 tsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. dried thyme
1/4 C. Half & Half (optional)
1-2 T. cornstarch (optional)
1 bay leaf (optional)
=
Cooked rice/noodles or
mashed potatoes
=
Season chops with salt/pepper.
Heat oil in cast iron skillet over
medium-high heat; saute until
golden brown then remove. Add
onions to skillet & lightly brown –
remove. Add 1 T. unsalted butter –
when melted, saute mushrooms.
Remove & de-glaze pan with 1/3
C. beef broth – pour remaining
broth into crockpot. Add sauce
from skillet, Worc. sauce & spices –
add chops, onions & mushrooms.
Cover & cook on Low 7-8 hours
until very tender. Remove bay leaf
& throw away. Turn crockpot to
High & add 1 T. butter. In small
bowl mix cornstarch and Half & Half;
whisk to blend well then pour into
crockpot & whisk. Cook an additional
15-20 minutes (depending on thickness
of sauce preferred). Serve over cooked
rice/noodles/mashed potatoes, if
desired.

(recipe: Mike Suddaby-Facebook)
————————————–
Skillet Beef Tamales

1 lb. lean ground beef
1/3 C. chopped red pepper
1/3 C. chopped green pepper
2 C. salsa
3/4 C. frozen corn
2 T. water
6 (6 inch) corn tortillas, halved &
cut into 1/2 inch strips
3/4 C. shredded Cheddar cheese
5 T. sour cream

Spray large nonstick skillet with
nonstick cooking spray. Cook beef
& peppers over medium heat 6-8
minutes until beef is no longer pink
& vegetables are tender; drain. Stir
in salsa, corn & water – bring to boil.
Stir in tortilla strips; reduce heat &
simmer, covered, 10-15 minutes until
tortillas are softened. Sprinkle with
cheese & cook, covered, 2-3 minutes
until cheese melts. Serve with sour
cream. Serves 5

(recipe: tasteofhome.com)
——————————-

Cream Cheese Garlic Butter

1 clove garlic, finely minced
1/4 C. butter
4 oz. cream cheese
1/4 tsp. black pepper
1/2 tsp. Italian seasoning
1/4 tsp. salt

Mix all ingredients in a bowl –
refrigerate until ready to use.

(recipe: Pinterest.com)
———————————-

Mexican Cinnamon Cookies

2 3/4 C. flour
2 large eggs
2 tsp. cinnamon
1 stick (8 T.) unsalted buttter,
room temp.
1 1/2 C. plus 2 T. sugar, divided
1/2 C. shortening (or unsalted
butter)
1/2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla

Preheat oven 400 degrees F.
Line baking sheet with parchment
paper. Beat butter, eggs, shortening,
vanilla & 1 1/2 C. sugar at medium
speed, using elec. mixer, until creamy.
Combine flour, baking soda, salt &
cream of tartar in another bowl;
sift into butter mixture & mix to
combine. In separate bowl stir
cinnamon & 2 T. sugar. Scoop
1 T. dough & roll into a ball.
Toss in cinnamon/sugar mixture
& place on baking sheet. Bake
8-10 minutes. Cool completely
before serving. Makes 3-4 dozen
cookies

(recipe: 12tomatoes.com)

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

I had all kinds of plans to copy Mexican
recipes for you for today (Cinco de Mayo)
but then the back-thing popped in & I
totally forgot! (Love being on my
computer, but sitting in my office chair
while doing it is not a good idea).

Hope you have a GREAT CINCO DE MAYO!!!

Hugs;

Pammie

Wednesday – we have BUNNIES!

Every year we look forward to spotting our BUNNIES in our yard. Every year we have two wild brown bunnies that live in our black raspberry bushes. Last year, for whatever reason, they didn’t come back BUT…they’re here NOW! YAY! For our family it’s like a sign of Spring, along with all the lovely forsythia bushes blooming, the hyacinth, daffodils, narcissus and others – FINALLY Spring has come to our little corner of the world. Today it’s a bit overcast but still . . . it’s 72 degrees F.! I love having the sun out and warmer weather – makes me smile a lot.

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

 6-Ingredient Pudding Cake

9 sheets cinnamon graham crackers
1 3/4 C. cold milk
1 ( 1 oz) pkg. instant vanilla pudding mix
1 C. fresh raspberries, divided
1 C. fresh blueberries, divided
2 1/2 C. Cool Whip, thawed/divided

Line bottom of a 9 X 9″ square baking dish
with 4 1/2 graham crackers. In medium
bowl whisk milk & pudding mix until
slightly thickened – let stand 2 minutes until
soft set. Stir in 3/4 C. each of berries; fold
in 2 C. Cool Whip. Spread half of pudding
over graham crackers; repeat layers.
Cover & refrigerate 2 hours.
Just before serving, dollop with remaining
Cool Whip & berries. Serves 12

(recipe: everydaydiabeticrecipes.com)
———————————
Ritz Cracker Chicken

4 chicken breasts
1 C. Ritz (or other butter crackers),
crushed
1/2 tsp. garlic salt
black pepper, to taste
2 eggs
1/2 C. butter

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In small bowl mix cracker crumbs,
garlic salt & pepper. Whisk eggs in
a shallow pie plate or pan.Dip each
chicken breast into beaten eggs then
dredge in cracker crumbs, coating
completely – place in prepared
pan. Cut butter into small pieces &
dot over top of chicken. Bake 30-35
minutes until chicken is cooked through.
Serves 4

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

Cheesy Garlic-Roasted Asparagus

1 lb. asparagus spears, woody ends
removed
3 T. olive oil
1 T. minced garlic (or 4 cloves, minced)
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 1/4 C. shredded mozzarella cheese

Preheat oven 425 degrees F.
Lightly spray a baking sheet with nonstick
cooking spray. Arrange asparagus on sheet.
In small bowl mix olive oil, garlic, salt/pepper-
drizzle over asparagus & toss to coat evenly.
Bake 10-15 minutes until just beginning to
get tender. Remove from oven & top with
shredded cheese. Return to oven & broil
(or grill) until cheese melts  (4-5 minutes).
Adjust salt/pepper & serve immediately.
Serves 4-6

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

Crockpot Lasagna

1 (25 oz) bag frozen cheese ravioli
1 lb. ground beef, browned
3 (14-15 oz) cans crushed tomatoes
1 T. Italian seasoning
1 T. garlic salt
4 C. shredded mozzarella cheese
1/4 C. Parmesan cheese (optional)

In large skillet brown beef; drain. Stir
in tomatoes & seasoning. In crockpot
cover bottom with some of the sauce.
Place a layer of ravioli across bottom;
a layer of mozzarella – repeat layers
until all meat & ravioli are used. (end
with meat sauce on top layer.) Top
with rest of mozzarella & add Parm.
cheese on top (if desired). Cover &
cook on Low 4 hours.
Turn off heat & let stand 15 minutes
before serving. Cut & serve.

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

Creamy Steak Fettucini

1 (12 oz) pkg. fettucini
2 T. olive oil
kosher salt/black pepper
1 lb. sirloin steak.
2 T. butter
2 cloves garlic, minced
2 T. flour
2 C. milk
1 T. fresh chopped parsley
1/2 C. fresh grated Parmesan cheese
1 1/2 C. halved cherry tomatoes
2 C. baby spinach

bottled Balsamic glaze, for drizzling

Cook fettucini accordg. to pkg.
directions until al dente; drain.
Season steak generously with salt/
pepper. In large skillet over medium-
high heat add 2 T. olive oil & cook
steak until desired doneness. Transfer to
a plate to let rest 10 minutes then
slice thinly.

Alfredo Sauce:

Add butter to skillet & melt; add garlic-
cook 1 minute. Whisk in flour – cook
1 more minute then add milk & simmer
until thickened, 5 minutes. Add parsley,
Parmesan & tomatoes – cook 2 minutes.
Add cooked fettucini & toss to coat. Add
spinach & toss until wilted. Top with
sliced steak & drizzle with balsamic glaze.
Serves 4

(recipe: delish.com)
————————————–
Spinach & Artichoke-stuffed Shells

24 jumbo pasta shells (about 12 oz)
10 oz. frozen, chopped spinach,
thawed/drained & squeezed dry
1 (14 oz) can artichoke hearts, drained/
roughly chopped
1 C. whole milk ricotta
8 oz. cream cheese, room temp.
2/3 C. grated Parmesan cheese
kosher salt/black pepper
1 C. Half & Half
1 C. shredded mozzarella cheese
2 T. olive oil
1/3 C. panko bread crumbs
1/4 C. chopped fresh Italian
parsley, (optional)
=
Cook pasta accordg. to pkg. directions
for al dente; drain.
Preheat oven 425 degrees F.
Mix spinach, artichokes, ricotta,
4 oz. cream cheese, 1/3 C. Parm. cheese,
1 tsp. salt & few grinds black pepper in
medium bowl. Whisk together Half &
Half, mozzarella, remaining 4 oz. cream
cheese, remaining 1/3 C. Parm. cheese &
1 tsp. salt in medium microwave-safe
bowl until smooth & combined. Heat in
microwave in 30 second increments,
stirring between each, until warm &
smooth, about 2 minutes. Spread
1/2 C. cheese sauce in bottom of a
9 X 13″ baking dish. Stuff a heaping
Tablespoon spinach mixture into each
shell & arrange in baking dish seam-sides
up. Pour remaining cheese sauce over
shells, cover with foil & bake 13-15
minutes until cheese is melted & bubbling.

Mix olive oil, breadcrumbs & parsley (if
using) in small bowl until well combined.
Remove foil from baking dish & sprinkle
mixture over shells. Bake until breadcrumbs
are golden brown & cheese is bubbly,
about 10 minutes. Serves 4-6

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

Quick Toffee/Banana Pudding

1 C. heavy cream
8 T. butter
2/3 C. packed light brown sugar
1/3 C. maple syrup
6 slices store-bought gingerbread
cake
2 large bananas, sliced
1/2 C. chopped pecans

Preheat oven 375 degrees F.
Combine cream, butter, sugar &
syrup in small pan & heat gently,
stirring constantly until smooth &
melted. Layer cake & bananas in
9 inch square baking pan; pour
sauce on top & sprinkle with pecans.
Bake 10 minutes until sauce is
bubbly. Serve hot. Serves 6

(recipe: cookstr.com)
=======================

With both our middle & youngest sons home now
our schedules have changed a bit – more cooking
for me (I don’t mind). Middle son got a new job
at another Hilton hotel about 20 minutes from
where we live & will probably start either Monday
or Tuesday of next week (front desk). That is a good
thing for him; he was looking for a management
position but they told him if he really ‘hustled”
that might be a possibility in the near future, so
that’s good.

With oldest grandson’s baseball & track games,
my husband & I are a bit more busy than usual.
I’m still going to my two knit groups & all the other
activities so I guess the old expression: “That which
doesn’t kill me makes me stronger” sort of applies.
(grin).

Hope you are able to enjoy a little of the
Spring weather where you are!

Hugs;

Pammie

PS: Keep forgetting to mention: gas prices are
UP in our area, from $.259/9 to now $2.89/9
or $2.99/9, depending on where you go. I was
just glad I had 10 cents off per gallon through
Kroger – every little bit helps, right?

 

and sometimes things change . . .

Well, over the weekend life changed again – middle son moved back home (temporarily). It’s a long story but about 3 weeks ago he & his girlfriend of over a year broke up, he lost his job AND his cat ran away. (one of my friends said that sounds like the makings of a Country Western song). We would rather have him here for awhile, getting his life back in order, than him being alone.

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

 Strawberries & Cream Cake

1 box white cake mix (plus egg
whites, oil & water to make cake)
1 (8 oz) pkg. cream cheese, room temp
1/4 C. milk
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
3 C. sliced fresh strawberries
1 (12.75 oz) container strawberry
glaze (found in produce section of
grocery stores)

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ cake – cool
completely. Beat cream cheese, milk
& powdered sugar using elec. mixer
until fluffy & smooth; fold in Cool
Whip & stir to combine. Spread
mixture over cooled cake. Combine
strawberry slices & strawberry glaze;
gently stir until strawberries are
coated with glaze – spread over
cream cheese mixture & refrigerate
until ready to serve.

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

Oven-fried Chicken Drumsticks

2 C. finely crushed potato chips
(6 oz bag)
3 lb. chicken drumsticks
1/4 C. mayonnaise
1/4 C. buttermilk
1/2 tsp. Cajun seasoning

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil; spray generously with nonstick
cooking spray. Place crushed chips
in a zip-lock bag. Pat chicken dry. In
large bowl whisk mayo, buttermilk &
seasoning until smooth. Add chicken;
toss to coat. One at a time, add chicken
to bag & shake to coat with crumbs. Place
chicken on prepared sheet & bake until
coating is golden brown, 35-40 minutes
(depending on size of drumsticks). Serve
immediately; refrigerate any leftovers.
Serves 4

(recipe: Kroger flyer)
————————-

Turkey Tetrazzini

1 lb. fettuccine pasta
2 T. olive oil
4 C. shredded, cooked turkey or
chicken (light & dark meat)
2 C. frozen peas
6 T. (3/4 stick) unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped celery
8 oz. cremini mushrooms, stemmed
& thinly sliced
1 tsp. kosher salt
1 tsp. poultry seasoning
1/4 C. water
1/3 C. flour
3 C. chicken broth
2 C. milk (or Half & Half)
1/2 C. dried bread crumbs
1/2 C. grated Parmesan cheese
1/2 tsp. paprika
2 T. unsalted butter, melted

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions
to al dente; drain & return to pot –
toss with 1 T. olive oil. Stir in
turkey & peas. In large, deep
skillet heat 1 T. oil & 3 T. butter
over medium heat – add onion &
celery, stirring, 2 minutes. Add
mushrooms, salt & poultry seasoning;
cook, stirring, about 2 minutes. Pour
1/4 C. water into pan, stir to get
browned bits from bottom of pan;
cook 1 minute until liquid has nearly
evaporated – remove veggies from
pan. Return skillet to heat, add 3 T.
butter-melt, sprinkle flour into pan &
cook, stirring, about 1 minute. Gradually
add broth, stirring continuously. When
mixture begins to thicken, add milk &
cook, stirring, about 5 minutes until
sauce thickens. Remove from heat;
pour sauce over pasta in a large bowl.
Stir in mushroom mixture – mix well &
pour into prepared dish. In small bowl
combine bread crumbs, Parm., & paprika
with the melted butter – sprinkle evenly
over top of pasta mixture. Bake 30
minutes until heated through & bubbling
& top is golden brown. Allow to cool
5 minutes before serving. Serves 10

(recipe: cookstr.com)
———————————–

Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
—————————–

Garlic Parmesan Potatoes

1 1/2 lb. small red potatoes*
1/3 C. melted unsalted butter
2 large cloves garlic, finely minced
1/3 C. plain breadcrumbs
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. grated Parmesan (or Romano)
cheese
1/2 tsp. oregano
1/2 tsp. paprika

Preheat oven 375 degrees F.
Lightly spray large baking sheet
with nonstick cooking spray. Scrub
potatoes well; dry of any excess
water. Cut each potato in half &
place in large bowl. Mix garlic &
melted butter together – pour
over potatoes. Combine remaining
ingredients & add to potatoes – toss
to coat well. Place potatoes on
prepared sheet & bake 50-60
minutes until golden brown.
Serves 6

*You can use larger red potatoes,
cut them into 1 to 1 1/2 inch
chunks.

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

Ultimate Chocolate Fudge Bundt Cake

1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 C. sour cream
3 eggs
1/3 C. vegetable oil
1/2 C. water
2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 10-inch Bundt pan.
In bowl of stand mixer, beat all ingredients
except: chocolate chips, until well blended.
Fold in chocolate chips & spoon batter into
pan. Batter will be thick. Bake 50 minutes
to 1 hour. Cool 15 minutes in pan before
turning out onto a wire rack to cool.

(recipe: letsdishrecipes.com)
=========================

Our weather has finally ‘turned’ – it’s a
lovely, sunny day – supposed to get up
to 64 degrees F. REALLY hoping it does,
as oldest grandson has a baseball game
this evening 6:30-8 (and really don’t want
to shiver while watching, if I can help it!).

Hope you have a very enjoyable day!

Hugs;

Pammie

SURPRISE!

Image may contain: text
WEATHER CENTER HAS ISSUED A NICE WEATHER WARNING EFFECTIVE FRIDAY AFTERNOON THROUGH SUNDAY. BE ON THE LOOKOUT FOR PEOPLE IN ABOVE AVERAGE NUMBERS OUTSIDE ENJOYING THE MILD WEATHER. THE HEIGHT OF THIS WARNING SHOULD OCCUR ON SUNDAY WHEN THE COMBINATION OF SUNSHINE AND TEMPERATURES NEAR 60 WILL LEAD TO EXTRA NICE WEATHER! SHARE THIS WARNING WITH YOUR FRIENDS SO WE’RE ALL PREPARED!
================
Pineapple Mansion Cake

1 (16 oz) tub Cool Whip, thawed
1 C. sour cream
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 (8 oz) can crushed pineapple,
drained
24 whole graham crackers
walnuts, maraschino cherries –
garnish

In large bowl mix Cool Whip, sour
cream & pudding mix until well blended.
Fold in pineapple & spoon into a ziplock
bag. Cut off a corner of the bag – for
piping. In large serving platter or dish
arrange 4 graham crackers in a rectangle.
Pipe about 1 C. pudding mixture onto
crackers & top with 4 more crackers;
repeat layers 5 times. Cover & refrigerate
at least 8 hours or overnight.
Remove from fridge, let set 15 minutes to
soften. Garnish with nuts & cherries,
if using. Serves 10

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

Crockpot Pizza Pasta Casserole

1 lb. Italian sausage, bulk but not
in casings
1 (24 oz.) jar pizza sauce (or marinara)
1 lb. pasta of your choice (rotini, macaroni,
etc.)
1 small onion, diced
2 cloves garlic, minced
2 C. mozzarella cheese, shredded
1 tsp. fennel seeds
1 tsp. dried Italian seasoning
8 oz. sliced pepperoni
8 oz. sliced Canadian bacon
1 (6 oz) can sliced black olives, drained

In large skillet cook sausage, onion &
garlic – brown & crumble sausage until
no longer pink & onion has turned
translucent; drain. Pour dry pasta in
a colander over sink – rinse pasta with
very hot water 8-10 minutes. This will
rinse some of the starch off pasta &
begin to soften it slightly, preventing
it from turning gummy in crockpot.
In large bowl mix rinsed pasta, sausage
mixture, pizza sauce, fennel see & Ital.
seasoning until pasta is coated with sauce.
Place a layer of pasta in bottom of
crockpot; sprinkle with some sliced
pepperoni,  Canadian bacon & sliced
olives; add a layer of shredded cheese.
Create 2 more layers, ending with
cheese on top. Cover & cook on Low
2-3 hours. Serves 8

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

Ham Frittata with Kalamata Olives

1 1/2 lb. ham cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
2 T. olive oil
2 T. unsalted butter
1 medium onion, thinly sliced
1/4 lb. small fingerling potatoes,
steamed/sliced
6 large eggs
1/2 C. milk
2 T. fresh dill, chopped
1 T. parsley, chopped
1/4 C. Kalamata olives, sliced
3 oz. fresh, soft goat cheese
1/2 C. Parmesan cheese, grated

Preheat oven 350 degrees F.
Heat oil & butter in medium cast
iron skillet over medium-high heat.
Add onions & saute until translucent.
Remove from skillet; add ham & saute
until browned, about 5-7 minutes. Add
potatoes & saute 4-5 minutes – remove
skillet from heat. In medium bowl whisk
eggs, milk, dill, parsley, salt & pepper.
Return onions to skillet along with olives.
Pour egg mixture into skillet & stir to
combine. Cook over Low heat without
stirring 2-3 minutes to allow eggs to set
on bottom. Drop small dollops of goat
cheese on top of frittata; sprinkle with
Parm. cheese then place in oven. Cook
until eggs are set & ham is cooked
through, 10-15 minutes. Serve frittata
in skillet or run a spatula around edges
& underneath frittata & slide onto a
plate. Slice into 6 wedges & serve hot,
warm or at room temp. Serves 6

(recipe: Facebook)
—————————

Baked Chicken & Sweet Potatoes

4 medium chicken breasts (or other
parts – thighs or legs)
3-4 sweet potatoes, peeled, cut
into chunks
1 medium onion, chopped
1 C. chicken broth
1/4 C. orange juice
1/4 C. honey
1 T. olive oil
2 T. spicy brown mustard
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Place sweet potatoes & onion in
2-3 qt. baking dish with chicken
on top. Whisk chicken broth, orange
juice, honey, olive oil, mustard &
thyme – pour over chicken in dish.
Sprinkle on salt/pepper. Cover with
foil & bake 35 minutes. Remove foil,
baste with gravy (in dish) & bake,
uncovered, another 35 minutes until
sweet potatoes are tender & chicken
is cooked. Makes 4 large servings.
(If chicken breasts are very large,
they could be halved, making 8
servings).

NOTE: Poster said: “I take the broth
from the chicken, strain it & add 1 tsp.
cornstarch in a small saucepan. Bring to
a boil & stir to keep from burning. This
will thicken in about a minute. Pour this
into a gravy boat or small pitcher &
serve with chicken.”

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

Fried Cabbage with Bacon/
Onion & Garlic

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic minced
1 large head cabbage, cored &
sliced
1 T. salt (to taste)
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

Place chopped bacon in large
stockpot & cook over medium-
high heat until crispy, about 10
minutes. Add onion & garlic; cook
& stir until onion caramelizes, about
10 minutes. Immediately stir in
cabbage; continue to cook & stir
another 10 minutes. Season with
salt/pepper, onion powder, garlic
powder & paprika. Reduce heat to
Low, cover & simmer, stirring
occasionally, about 30 minutes
longer. Serves 6

(recipe: allrecipes.com)
—————————–

Mexican Coleslaw

1 (14 oz) bag coleslaw mix
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
3/4 C. mayonnaise
1/3 C. sour cream
1 (13.75 oz) can black beans;
drained/rinsed
1 (13.75 oz) can whole kernel
corn, drained/rinsed
1/3 C. fresh cilantro, minced
1/4 C. lime juice
1 jalapeno pepper, seeded/minced
1 pkg. dry taco seasoning mix

In medium bowl whisk mayo, sour
cream, lime juice & taco seasoning
until combined. Refrigerate until
ready to use. Combine all other
ingredients in a large bowl. Toss
with taco seasoning mixture until
everything is thoroughly coated;
top with more cilantro, if desired.
Serves 8

(recipe: 12tomatoes.com)
———————————

No-Bake Lemon Pie
(with cookie crust)

Crust:
30 vanilla cream sandwich cookies
6 T. butter, melted

Filling:
2 (3.5 oz, ea) pkgs. instant lemon
pudding mix
2 C. cold milk
juice of 1 lemon (approx. 2 T.)
1 (8 oz) tub Cool Whip, thawed

Garnish:
lemon slices/fresh berries, if desired
=
In a food processor or large ziplock
bag crush cookies into fine crumbs.
Combine crumbs & butter in a bowl
then press evenly into a 9″ pie dish,
on bottom & up sides.

Filling:
In large bowl whisk both pudding mixes,
milk & lemon juice until pudding is thick,
about 2 minutes.

First Layer:
Spoon 3/4 of pudding evenly over crust.

Second Layer:
Add half the Cool Whip to remaining
pudding mix & fold together – layer onto
first layer, evenly.

Third Layer:
Spread remaining Cool Whip on top,
evenly to edges of pie crust.
Cover pie & chill at least 4 hours in
fridge (or up to overnight).
Before serving, garnish with lemon
slices/berries, as desired. Refrigerate
any leftovers. Serves 8

(recipe: Kroger flyer)

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

Beautiful (looking) day so far: mid-30’s,
VERY sunny – supposed to go up to 53!
Nothing special for the day but have
Gym Night at 6:30 with my special
needs group – that’s usually a fun
evening.

Hope you are enjoying your day –
WHATEVER the weather!

Hugs;

Pammie

Beautiful DAY! (Quick – enjoy it before it goes away!)

Rejoicing because we have SUN! It’s a SUNNY DAY & 42 degrees F. HOORAY! It’s been rainy/cold/windy/blustery – fill in the blank, we’ve had it these past few days. I drove into the parking lot at the church where my special needs group meets last night and just as I went to shut off my car I hear: “Plink!” “Plink!” – HAIL! It hailed for the entire time I was there (2+ hours) then trickled down to a light rain on the way home and 34 degrees F. This evening is the second scheduled baseball game for my grandson (first one Monday got canceled due to COLD!) We’ll see how this one goes – (not exactly looking forward to sitting in a lawn chair in 40-something degree weather for 2 1/2 hours!)

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

Spicy Applesauce Cake

2 C. applesauce
1 1/2 C. sugar
1/2 C. shortening
2 large eggs, lightly beaten
2 C. flour
1 T. baking cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1 C. raisins
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts

Topping:
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts
2 T. brown sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl beat applesauce,
sugar, shortening & eggs. In
another bowl combine flour, cocoa,
baking soda, salt, cinnamon, nutmeg,
allspice & cloves – gradually beat
spice mixture into applesauce mixture
until blended. Stir in raisins, chocolate
chips & walnuts. Pour mixture into
prepared dish. Combine topping
ingredients & sprinkle over batter.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Cool on wire rack.
Makes 20-24 servings

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Crockpot Salsa Ranch Chicken

1 1/2 lb. boneless skinless chicken
breasts
1-2 C. your favorite salsa (if you like
more juice with your chicken, add
more salsa, if you like less, use 1 C.)
1 pkt. dry Ranch salad dressing mix

Possible toppings:
shredded lettuce, chopped onions,
chopped tomatoes, shredded cheese,
sliced avocados/guacamole, sour cream

Place all ingredients in crockpot; cover
& cook on High 3-4 hours (Low 6).
Remove from crockpot & shred meat.
Use on tortillas for soft tacos/over rice
using taco toppings or over a tossed
salad.

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

Cottage Potatoes
(LARGE recipe – serves 14)

12 large potatoes, peeled/diced
8 oz. Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, seeded/
chopped
1 (2 oz) jar diced pimentos, drained
1 slice bread, torn into crumbs
3 T. minced fresh parsley, divided
1/2 tsp. salt
1/2 C. milk
1/2 C. butter, melted
1 1/2 C. cornflakes, crushed

Preheat oven 350 degrees F.
Spray a shallow 4 qt. baking dish
with nonstick cooking spray.
Place potatoes in a large saucepan
or Dutch oven – cover with water.
Bring to boil; reduce heat to medium;
cover & cook 5-7 minutes until tender;
drain. In a bowl, combine cheese,
onion, green pepper, pimentos, bread
crumbs, 2 T. parsley & salt. Layer a
third of the potatoes & a third of
cheese mixture in prepared dish –
repeat layers twice. Pour milk &
butter over all; sprinkle top with
cornflake crumbs. Cover & bake
45 minutes. Uncover & bake 10-15
minutes longer until bubbly & top
is golden. Sprinkle with remaining
parsley. Serves 14

(recipe: tasteofhome.com)
———————————

Creamy 3-Cheese Spaghetti
(side dish)

1 (12 oz) pkg. spaghetti pasta
2 T. olive oil
3 cloves garlic, minced
3/4 C. heavy cream
3/4 C. chicken broth
3/4 C. shredded Italian cheese
blend
kosher salt/ground black pepper
2 T. fresh chopped parsley

Cook spaghetti accordg. to pkg.
directions for al dente; drain,
reserving 1 C. pasta water –
return spaghetti to pot. In a
large skillet over medium heat,
heat oil. Cook garlic 1 minute
then add heavy cream, chicken
broth & 1/2 C. pasta water. Add
cooked pasta & toss with tongs
until noodles are fully coated &
liquid is simmering. Remove from
heat & add cheese – toss constantly,
adding more pasta water until sauce
reaches desired consistency. Season
with salt/pepper & garnish with
parsley. Serve immediately
Serves 4

(recipe: delish.com)
—————————–

Garlic/Mushroom Queso Dip

2 T. margarine
1 (8 oz) pkg. button mushrooms,
quartered
1 T. finely chopped garlic
1 C. chicken broth
1 lb. (16 oz) Queso Blanco
Velveeta
, cut into 1/2″ cubes
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies, drained

Dippers:
Toasted sliced bread or cut fresh
veggies – optional

Melt margarine in large skillet over
medium-high heat. Add mushrooms &
cook 2-3 minutes until browned lightly.
Add garlic, cook until fragrant. Add broth,
reduce heat to medium & simmer 2  minutes.
In 1 1/2 qt. microwaveable dish, combine
Velveeta cubes, drained Ro*Tel & mushroom
mixture. Cover & microwave on High 5
minutes (or just until Velveeta melts)
stirring after 3 minutes. Remove from
microwave; stir until blended. Serve with
suggested dippers, if desired.
Makes 24 servings (about 2 T. each)

(recipe: kraft.com)
—————————–

Honey Cinnamon Butter

1 stick butter (or 1/2 C./8 T.,
softened)
1/4 C. honey
1 tsp. ground cinnamon
2 tsp. powdered sugar

Combine all ingredients in a bowl
using an elec. mixer until spreading
consistency. Makes about 3/4 C.
Keep refrigerated.

NOTE: Poster uses salted butter –
if you don’t, you might want to add
a pinch of salt

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

Maple Sugar Cream Pie

1 deep dish frozen pie crust
2 C. heavy cream
3/4 C. sugar
4 T. cornstarch
4 T. unsalted butter
1/4 C. maple syrup
1 tsp. maple extract
1 tsp. vanilla extract
1/4 tsp. salt

Topping:
4 T. unsalted butter, melted
3 T. sugar
1 1/2 tsp. cinnamon

Preheat oven 325 degrees F.
Lay crust in a standard pie dish;
bake 10-12 minutes until just
lightly browned. Remove from oven.
In medium saucepan over medium
heat, melt 4 T. butter & heavy cream
together until butter is melted. Whisk
in cornstarch & sugar, stirring
continuously until thickened, 6-7 minutes.
Stir in maple syrup, maple extract, vanilla
extract & salt (if using) whisk until
incorporated. Pour filling into crust then
drizzle remaining melted butter on top.
Whisk together remaining topping
ingredients: sugar & cinnamon – sprinkle
over filling. Bake 25-30 minutes until
crust is golden brown & filling is bubbly.
Center should be set, but still a little
wobbly. Remove from oven & let cool,
then refrigerate until set 2-3 hours.

(recipe: theloverscooking.com)

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

This is one of those crazy weeks where I don’t
really have much free time; last night when I
first got to my special needs group our leader
said to me: “Did you already give me a flyer
for the Gym Night?” (I must have had a blank
look on my face when she said: “You know –
this Friday is Gym Night, did you make up a
flyer?”) NOPE – TOTALLY FORGOT ABOUT IT;
DIDN’T EVEN REMEMBER IT BEING ON THE
CALENDAR! OOoooooops! Oh well, there
went my ‘one free day/night’…sigh.  I guess
I ‘should’ be happy/grateful to have things to
keep me busy, right? (think I might have
mentioned here, with the addition of THREE
evenings a week for 15 weeks now devoted
to older grandson’s baseball games, that
just about kills any ‘free’ days/nights’, right?).
Oh well, time to pull up my “Big Girl” panties
and get on with things! With the addition of
said ‘extra’ activities, that makes dinner/meal
preparation a whole new ballgame (to use a
phrase…I know…’Booooooo!”….sorry). I made
a big batch of spaghetti & meatballs & garlic
bread Monday – husband & I had one meal.
Tuesday middle son stopped over, had 2 big
bowls then asked for some to take home…
that left ONE SERVING! sigh… Am planning
on making Zucchini Casserole for dinner
tonight; relatively easy recipe using rice,
hamburger, sliced zucchini, etc. “HOPEFULLY”
it will be there for more than ONE meal!
Can’t complain, this is the same son that
(for now) is STAYING where he lives and
not moving back home…YAY!)

Well, dear readers, the sun is shining &
I had better get on with my day, right?

Hugs;

Pammie

Happy Monday!

Well, our weather keeps amusing us (for want of a better word); today it’s almost 40 degrees and snowing! Yep – April and snow (good thing is: it’s not sticking). Managed to get my running around done: mail, bank, drug store & groceries (all just in case we DO end up with worse weather.) They canceled morning church yesterday but we did have evening church and a baby shower afterwards (made mint green baby blanket & hat, plus other ‘extras’ in the bag). The good thing was the roads were clear, all the ice was gone. Before I had to leave for choir practice (4:45) my dear husband went outside with two buckets of warm salted water & poured them over the windows on my car (they were coated in ice); that really helped!

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

Chocolate Marble Loaf Cake
(low fat)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. unsweetened cocoa powder
1 1/3 C. sugar
1/4 C. water
1 egg
1 egg white
6 T. butter, softened
1 C. plain Greek yogurt
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 8 or 9″ loaf pan with
nonstick cooking spray. In a
bowl whisk flour, baking powder,
baking soda & salt. In another
smaller bowl, whisk 1/3 C. sugar,
cocoa powder & water – whisk until
smooth. In another bowl, beat
remaining 1 C. sugar & butter. Add
in egg, then egg white. Then add
vanilla & yogurt – mix until combined.
Gradually add in flour mixture – mix
until combined. Take 1 Cup batter &
add to cocoa mixture – combine well.
Layer batter in loaf pan, starting with
vanilla mixture, then chocolate. Swirl
with a butter knife for a marble effect.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Let cake set 10-15 minutes before
removing from pan. Makes 1 loaf.

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

Fully Loaded Chicken/Potato Bake

3 C. chicken, cooked/cut into cubes
1 (28 oz) pkg. frozen diced potatoes
(hash browns) with onions & peppers,
thawed
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded Mozzarella cheese
1/2 C. milk
1/2 tsp. garlic powder
hot sauce, to taste
salt/pepper, to taste

Optional Toppings:
bacon – cooked/crumbled
chopped chives or green onions

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Add chicken &
potatoes to a large bowl. Mix in soup,
sour cream, 1/2 C. Cheddar & Mozz.
cheeses, milk, garlic powder, salt/
pepper & hot sauce – stir well.
Spread mixture into prepared dish
& top with remaining cheeses. Cover
with foil & bake 40 minutes until
potatoes are tender & mixture is
hot & bubbling. Uncover dish &
bake another 5 minutes. Sprinkle
top with bacon/chives/green onions.
Let cool before serving.

(recipe: recipelion.com)
———————————

Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. cooked/diced ham
1 C. (4 oz) shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of mushroom
soup (undiluted)
3/4 C. water
1 T. chopped fresh chives (optional)

Spray insides of crockpot with nonstick
cooking spray. Layer half of sliced
potatoes, onion, ham & cheese on
bottom – sprinkle with salt/pepper &
repeat layers. In small bowl stir soup &
water – spoon over top of mixture.
Cover & cook on Low 7-8 hours.
Sprinkle top with chives before serving,
if desired. Serves 6

(recipe: mrfood.com)
—————————-

Poor Man’s Hamburger Steaks

2 lb. ground beef
1 1/2 C. saltine crackers, crushed
(1 sleeve, approximately)
1 C. milk
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
flour – for dredging
kosher salt/ black pepper, to taste

Gravy:
2 (10.75 oz, ea) cans cream of
mushroom soup
1 1/2 C. milk
1 1/2 T. fresh parsley, finely chopped

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl whisk soup, milk & parsley.
In another bowl combine ground
beef, crushed saltines, milk, Ital.
seasoning, garlic & onion powders
& cayenne – season liberally with
salt/pepper. Use your hands or 2
forks to combine ingredients until
just mixed then gently form into
patties. Place 1 C. flour (or more,
as needed) in a shallow dish (or
pie plate) & dredge all patties in
flour on both sides. Heat a large
skillet over medium-high heat &
when very hot, sear patties on
both sides until golden brown.
You may need to work in batches;
the insides will still be under-
cooked.
Transfer patties to greased baking
dish & evenly top with gravy. Cover
with foil & bake 30-40 minutes until
cooked through.

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

Spicy Enchilada/Chicken Dip

8 oz. pkg. cream cheese, softened
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 tsp each: chili powder/cumin
1/2 tsp. garlic powder
4 C. cooked, shredded chicken
8 oz (2 C.) shredded Mexican blend
cheese, divided

Garnish: thinly sliced green onions

Tortilla chips, for dipping
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl beat cream
cheese & sour cream until smooth. Stir
in ingredients from enchilada sauce to
garlic powder. Fold in chicken & 1 C.
cheese. Spread mixture into prepared
dish & top with remaining cheese.
Bake 25-30 minutes until center is hot
& edges bubble. Garnish with green
onions, if desired & serve with chips.
Serve immediately/refrigerate any
leftovers. Serves 10

NOTE:  Dip can be assembled up to
24 hours in advance & refrigerated
until ready to bake.

(recipe: Kroger flyer)
——————————-

5-Minute Dark Chocolate Raspberry
Fudge

20 oz. dark chocolate chips (60% Cacoa)
1 (14 oz.) can sweetened condensed milk
1/4 C. seedless raspberry jam
1 tsp. vanilla
1/4 tsp. salt
12 oz. white chocolate chips, divided
1 1/2 T. coconut oil or shortening
1/2 tsp. raspberry extract (or liqueur)
pink food coloring

Spray 8 or 9″ square pan with nonstick
cooking spray & line with parchment
paper. In large microwaveable bowl
combine dark chocolate chips & sweet’d
cond. milk – heat on High at 30 second
intervals, stirring in between until smooth.
Stir in rasp. jam, vanilla & salt until
combined. Remove 1/2 C. white choc. chips
from pkg. & set aside. Add remaining white
choc. chips to mixture & stir. Add
remaining white choc. chips & stir;
– dark choc. mixture will still be warm at
this point so chips will melt partially &
create a marbling effect – depending on how
hot it is. Spoon fudge into prepared pan &
refrigerate until firm.

Pink Raspberry Drizzle (optional)
Combine reserved 1/3 C. white choc. chips
& either coconut oil or shortening in small
microwaveable bowl. Heat on High in 30
second intervals, stirring in between, until
smooth. Stir in extract (or liqueur) & food
coloring until desired color is achieved.
Drizzle over top of fudge & chill 15 minutes
until set. Remove fudge from pan & cut into
small squares. Store in airtight container
in fridge. Makes 81 pieces

(recipe: momontimeout.com)
====================

This evening is older grandson’s first baseball
game. This may sound a little dumb but I asked
my husband if they were playing INDOORS. Yes,
weird, but we just went through their soccer
games under a dome. Husband very nicely
told me we’re NOT GOING; it’s going to be
under 30 degrees F. and rain/snow showers…
YES, THEY’RE PLAYING OUTSIDE!  Crazy! These
games will continue every Monday/Thurs/Sat.
for about 2 months . . . oh, joy…sigh. We’ll
see how that goes.

Try to stay warm, healthy and enjoy your day,
taking a little time out for something YOU like!

Hugs;

Pammie

PS: My ‘something I like’ today was treating
husband & I to Tim Horton’s coffee & breakfast
sausage/egg/cheese biscuit sandwiches! YUM!