Yep, it’s Fall!

It’s a typical Michigan RAINY fall day – temps about 52 degrees; it’s dark & gloomy out and almost 10 a.m.! When I woke up, I thought it was still night – that’s how dark/gloomy it is! Oh well – not a big deterrant to the day – I can still knit/read, etc. Not a lot planned for today – I was going to go to Kohl’s to see what I could find there – was given a $25 gift card on my birthday (June) and still haven’t managed to get over there (I don’t shop there – nice store, just not my ‘style’, so to speak). Since it’s gloomy & raining, I’ll probably move that trip to another day; it’s kinda hard planning out my week when I don’t know the babysitting ‘schedule’ – oh well, I’m flexible, for the most part.

Still have some good Summer/Grill recipes but will probably put them away until NEXT year – lots of yummy FALL RECIPES coming in now.

==========

No-Bake Strawberry Cream Cake

2 C. heavy cream
1/2 C. powdered sugar
1 tsp. vanilla
1 lb. strawberries, hulled/sliced
1 1/2 packs graham crackers

Using elec. mixer beat cream,
powdered sugar & vanilla until
stiff peaks form. In the bottom
of a square pan place a very thin
layer of cream. Add a single layer
of graham crackers & top with
1/3 of whipped cream – smooth
using a spatula. Add 1/3 of the
strawberries in even layer – repeat
layering 2 more times, ending with
strawberries. Arrange berries on
top in a pattern, if desired. Cover
with plastic wrap & refrigerate at
least 4 hours or overnight before
serving.

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

Pepperoni Pizza Casserole

8 oz. uncooked spiral-shaped
pasta (about 3 C.)
1 lb. Italian sausage, casings
removed
4 C. spaghetti sauce
1 (4 oz) can mushrooms, drained
1 C. grated Parmesan cheese
1 (6 oz) pkg. sliced pepperoni
8 oz. shredded mozzarella cheese

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions;
drain & return pasta to pot. In a saute
pan over medium heat, cook sausage –
drain. Add sausage, spaghetti sauce &
mushrooms to pasta & stir to combine.
Stir in Parm. cheese & half of pepperoni
slices. Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray. Spread
pasta mixture into pan & spread evenly.
Top with mozz. cheese & arrange remaining
half of pepperoni slices on top. Bake 20
minutes until cheese is bubbly.
Serves 6-8

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

7-Layer Fiesta Dip

2 (16 oz, ea) cans refried beans
1/2 C. salsa
1 (1 oz) pkg. taco seasoning mix
16 oz. sour cream
3-4 C. guacamole
1 1/2 C. grated Cheddar cheese
1 1/2 C. grated Monterey Jack
cheese (or Pepper Jack)
2-3 roma tomatoes, chopped
2 (4 oz, ea) cans chopped black
olives
1/2 C. chopped green pepper

(Optional: small can chopped
mild green chiles mixed into
refried beans)
=
Dippers: restaurant-style tortilla
chips
=
In a bowl mix refried beans, half
the pkg. of taco seasoning, salsa
& 3 T. sour cream. (You can also
add cayenne and/or ancho chili
powder, if desired, to taste).
Spread mixture in large rectangular
glass lasagna dish.*
In separate bowl mix rest of sour
cream with remaining taco seasoning
mix. Spread sour cream mixture on
top of refried beans. Carefully spread
guacamole on top of sour cream mixture
(take care not to mix the 2 together).
In a ziplock bag or bowl, toss the 2
cheeses together & spread on top of
guacamole. Sprinkle top with tomatoes,
olives & green onions, Chill at least
1 hour before serving. Serves 10-12

*If you use both cans refried beans & not
all of dip fits in dish, spread remaining on
a dinner plate & you can make your own dip
to keep at home while taking the rest to a
party.

NOTE: This can be made a day ahead &
refrigerate overnight. Let it come to room
temperature before serving.

Mixture can also be used to fill flour
tortillas & fried up as burritos.

This dish can also be baked: Place completed
dip in oven 350 degrees F. for 30 minutes.

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

Crispy Oven-baked Pork Chops

6 pork chops (1/2 inch thick)
1 1/2 C. Panko bread crumbs
1/2 C. Italian-style bread crumbs
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. sugar
3 T. olive oil

Preheat oven 425 degrees F.
Line a cookie sheet with parchment
paper.
In bowl combine all ingredients
(except pork chops) – transfer
mixture to a large ziplock bag.
Place one chop at a time in bag
& shake to coat chop with breading;
repeat with rest of chops. Place chops
on prepared sheet. Bake 15 minutes.
Turn chops to other side & bake
another 15 minutes.

(recipe: mc2creativeliving.com)
———————————

Crockpot Stuffed Peppers

4 small green peppers
1/2 lb. lean ground beef
1 C. instant white rice, uncooked
1 C. frozen peas
3/4 C. water, divided
1/2 C. BBQ sauce, divided
1 pkg. Velveeta Mini blocks
(4 oz) cut into 1/2 inch cubes

Spray insides of crockpot
with nonstick cooking spray.
Cut peppers lengthwise in half;
remove & discard membranes
& seeds. In large bowl mix meat,
rice, peas, & 1/4 C. each water &
BBQ sauce until just blended –
spoon into peppers. Combine
remaining water & BBQ sauce in
crockpot; add peppers, filled
sides up & top with Velveeta
cubes. Cover & cook on Low
5-7 hours or High 2 1/2 -3 1/2
hours. Serve peppers topped
with sauce from crockpot.
Serves 4

(recipe: kraftrecipes.com)
—————————-
Easy Pumpkin Soup

1/2 T. olive oil
1 sweet onion, diced
1 T. minced garlic
1 tsp. ground ginger
1 head cauliflower, florets diced
(about 5 C. florets, total)
4 C. vegetable or chicken broth
1 (15 oz) can unsweetened pumpkin
puree (about 1.75 C. total)
1 T. maple syrup (or brown sugar)
1 tsp. salt (to taste)
1/2 C. full-fat canned coconut milk*
(or substitute whipping cream)

Optional garnish: sliced green onions,
chives and/or sour cream

Heat oil in large pot over medium heat;
add onion & saute until soft, about 5-10
minutes. Add garlic & ginger, cook 1 more
minute, stirring. Add cauliflower, broth &
pumpkin; turn heat to High & bring to
boil, covered. Reduce heat to Low &
simmer (covered) 20-30 minutes until
cauliflower is tender. Stir in maple syrup,
salt & coconut milk. Remove from heat &
puree soup until smooth (using blender
or food processor, done in batches).
Makes 8 Cups soup

*You can find coconut milk in grocery stores
in the aisle that has alcoholic drink mixes.

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

Crockpot Baked Apples

5 Gala apples (medium sized)
5 granola bars (poster used
“Bare Naked Original Cinnamon”)
crushed up
2 T. melted butter
5 tsp. maple syrup

Ice cream or whipped cream, for
serving
=
Cut a layer off top of apples using
a knife. Using a melon baller or
a measuring teaspoon, remove core
& seeds from each apple. Pack 1/4 C.
crushed granola into each apple ‘hole’
& place in crockpot. Drizzle apples
evenly with melted butter & add
1 tsp. maple syrup to each apple.
Cover & cook on High 2 1/2 – 3 hours
until tender but not falling apart.
Serve as is, or with ice cream or
whipped cream. Makes 5 stuffed apples

(recipe: yummly.com)

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

Hope you’re enjoying this day –
rainy or not, it’s another day to enjoy
LIFE!

Hugs;

Pammie

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and now it’s Thursday!

Our weather has definitely cooled down – had to turn the house heat on when I woke up, it was 68 degrees F. and chilly (even WITH a sweater & slippers!). Time to get the old body adjusted to cooler temperatures, right?

More Summer recipes to share – just in case you might have warmer temps. where YOU are!

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

No-Bake Raspberry Cheesecake Bars

Base:
2 C. graham cracker crumbs
1/2 C. (1 stick) butter, melted
1/3 C. sugar

Filling:
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
1 C. powdered sugar
1 tsp. vanilla
1 (21 oz) can raspberry pie filling

Base:
In bowl mix graham crumbs, sugar &
melted butter – mix until fully combined.
Press mixture evenly on bottom of a baking
dish (recipe does not give size of dish-
*I’m guessing 8 X 8, 9 X 9″ or even 9 X 13″-
but due to size of rasp. filling, I would say
9 X 9″ pan . . .
Place dish in freezer 30 minutes to set.

Filling:
In bowl using elec. mixer beat softened
cream cheese, powdered sugar & vanilla
until combined. Add Cool Whip & beat
until combined & fluffy – spread on top
of graham cracker crust. Spread pie
filling evenly on top & refrigerate at
least 2 hours before serving.
Makes 12-15 bars.

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

Creamy Coleslaw

1 (14 oz) pkg. coleslaw mix
3/4 C. mayonnaise
1/3 C. sour cream*
1/4 C. sugar
3/4 tsp. seasoned salt
1/2 tsp. ground mustard
1/4 tsp. celery salt

Place coleslaw mix in a large bowl.
In small bowl combine remaining
ingredients; stir until blended &
pour over coleslaw mixture – toss
to coat. Refrigerate until ready to
serve. Serves 6

*you can substitute plain Greek
yogurt instead of sour cream for
less fat & more protein

Note: You can also make this using
Broccolislaw mix

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

1 1/2 lb. fresh baby spinach leaves
2 T. vegetable oil
1 tsp. dark sesame oil
1 tsp. sugar
2 T. rice wine vinegar
1 clove garlic, finely minced
3 T. soy sauce
1 tsp. Dijon mustard
1 tsp. toasted sesame seeds

Place washed/dried spinach in a
large bowl. Combine vegetable oil,
sesame oil, garlic, sugar, vinegar,
soy sauce, mustard & sesame seeds –
mix well & pour over spinach – toss
to coat. Let stand 5 minutes & toss
again. Serves 4-6

(recipe: bakeatmidnite.com)
———————-

Mozzarella/Tomato/Basil Salad

4 large tomatoes
2 C. mozzarella cheese (not
shredded – in whole state-like a
ball)
8-10 leaves fresh basil
4 T. extra-virgin olive oil
salt/pepper, to taste
balsamic vinegar (optional)

Slice tomatoes & mozzarella to
same thickness. Arrange tomatoes,
mozzarella & basil in a circle on a
plate, alternating tomato/cheese/
basil. Drizzle with olive oil (& balsamic
vinegar, if using). Serve with salt/pepper
to taste. Serves 4

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

Chicken Alfredo Spaghetti Squash

2 T. butter
2 tsp. minced garlic (2 cloves)
1 tsp. dried sage
2 T. flour
1 C. chicken broth
1/2 C. Half & Half (also known
as Half Cream)
4 oz. cream cheese, cubed
1/2 C. shredded Parmesan cheese
1/2 C. chicken – cooked/shredded
2 1/2 C. spaghetti squash, cooked
salt/pepper/chopped parsley – to taste

Melt butter in a skillet over medium heat.
Add garlic & sage – cook 1 minute. Stir in
flour – cook about 1 minute, stirring
constantly. Whisk in chicken broth then
Half & Half. Stir in cream cheese & Parm.
cheese until smooth. Add cooked spaghetti
squash & chicken – cook until heated
through. Taste then season with salt/pepper
& parsley. Serves 4

(recipe: thegunnysack.com)
—————————————-
Meatball Zucchini Boats

3-4 medium zucchini, cut in
half length-wise
1 T. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
kosher salt/ground black pepper
1 lb. ground beef
1/4 C. freshly chopped parsley
(plus more for garnish)
1 large egg
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 T. vegetable oil
2 C. marinara sauce
1 C. shredded Mozzarella cheese
1/2 C. freshly grated Parmesan cheese

Preheat oven 350 degrees F.
Scoop out insides of each zucchini
half into a bowl (make sure you don’t
harm the outsides). Place into a
shallow oven-ready baking dish &
drizzle with olive oil/season with
Ital. seasoning, garlic powder, salt/
pepper. Bake 12-15 minutes until
mostly tender. Remove from oven &
turn broiler to High.

Make meatballs:
In large bowl mix beef, parsley, egg,
garlic, salt/red pepper flakes – form
into 24 meatballs. In large skillet over
medium-high heat, heat vegetable oil.
Add meatballs in a single layer & sear
on all sides until a nice, crispy crust
develops, about 2 minutes per side.
Pour marinara sauce around meatballs &
stir until all meatballs are fully coated in
sauce. Simmer 10 minutes longer then
remove from heat. Fill zucchini boats with
meatballs & top with Mozzarella. Broil
until cheese is melted, 3-5 minutes.
Garnish with Parmesan cheese & parsley,
serve hot. Serves 6

(recipe: delish.com)
——————————-

Crockpot Apple Spice Dump Cake

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

Spray insides of crockpot with nonstick
cooking spray. Pour pie filling into crockpot
& spread evenly. Sprinkle top with brown
sugar (evenly). Sprinkle dry cake mix on
top (evenly) & place pecan pieces on top
(evenly). Place butter pats all over top.
Take 6-8 paper towels & place on top of
crockpot – under the lid (they will absorb
any moisture). Cover & cook on High 1 1/2 –
2 hours.

(recipe: recipesthatcrock.com)

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

Hope your week is going well –

Hugs;

Pammie

Beginning of the Week

I’m (personally) not ready for Fall but that doesn’t seem to matter – our temperatures are dropping and leaves are falling. Yes, I know it’s the end of September but not ready for PUMPKIN EVERYTHING, etc. The temperatures are supposed to be in the 70’s all week & sunny; right now I have a cardigan sweater on because it’s chilly in the house! Oh well –

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

Still lots of summer recipes, so I’ll just keep posting them

Banana Brownies

1/4 C. unsalted butter
4 oz. white chocolate
2 medium mashed bananas
1/2 C. sugar
1 egg
1/4 tsp. salt
1 tsp. vanilla
1 C. flour

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan
with nonstick cooking spray.
In large microwave safe bowl,
melt butter & white chocolate in
30-second intervals, stirring each
time until melted – stir in sugar.
Mix in mashed bananas. Add eggs,
salt & vanilla – stir until well
combined. Mix in flour until completely
incorporated. Spread batter into prepared
pan & bake 15-20 minutes until a toothpick
inserted into center comes out clean. Cool
completely & store in a covered container.
Makes 12

(recipe: yummly.com)
——————————

Vegetarian Quinoa Salad

2 C. cooked quinoa
1/2 C. crumbled goat cheese
8-10 grape tomatoes, halved
1/2 yellow bell pepper, cut into
bite-sized pieces
2 T. chopped cilantro
1 clove garlic, finely minced
juice of half a lime
2 T. olive oil
kosher salt

In small bowl mix garlic, lime juice,
olive oil & salt – mix to combine. In
medium bowl add remaining
ingredients, toss well to combine –
drizzle dressing over top & mix
lightly. Serve warm or cold. Serves 2

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

Asian Summer Salad

1 (8 oz) pkg. thin spaghetti, uncooked/
broken into fourths
3/4 C. carrot – peeled/cut into 2″ strips
3/4 C. zucchini, cut into 2″ strips
3/4 C. red pepper, seeded/chopped
1/3 C. green onions, sliced
3/4 lb. deli roast turkey, cut into
2″ long strips

Garnish:
chopped peanuts
chopped fresh cilantro

Ginger Dressing:
1/4 C. canola oil
3 T. rice vinegar
3 T. soy sauce
2 tsp. sugar
1/8 tsp. fresh ginger, grated
1/8 tsp. cayenne pepper
1 clove garlic, chopped

Cook pasta accordg. to pkg.
directions; drain & rinse in cold
water. In large bowl combine all
ingredients (except DRESSING
ingredients & garnish). In separate
bowl whisk all dressing ingredients –
pour over salad & toss to coat.
Refrigerate 1 hour; garnish as
desired. Serves 6-8

(recipe: gooseberrypatch.typepad.com)
——————————
10-Minute Chicken Tacos

Chicken:
3 C. rotisserie chicken (cooked), chopped
into small pieces
1/2 C. salsa
2 T. honey
1 T. lime juice (bottled is fine)
2 T. dry taco seasoning
salt/pepper
==================
corn or flour tortillas
olive oil or butter
=========
Toppings:
Shredded sharp Cheddar cheese
chopped: lettuce, tomatoes
sour cream
cilantro

Place chicken in a microwave-safe
container. In separate bowl whisk
all other ingredients together &
pour over chicken – stir to combine.
(not ingredients AFTER double line
in recipe). Cover container & microwave
2 minutes, then stir. Repeat & stir
several more times until chicken is
heated through. Heat a skillet over
medium-high heat – drizzle a tiny bit
of olive oil (or a touch of butter) to pan;
add tortillas & allow them to get golden
brown on each side. Sprinkle cheese over
tops of hot tortillas – add chicken mixture
& top your your favorite toppings.
Serves 6-8

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

Fried Green Tomatoes

1 C. stone-ground cornmeal
1 C. flour
1 T. garlic powder
1 pinch cayenne pepper
1 1/2 C. buttermilk
kosher salt/ground black pepper
4 large unripe tomatoes, cut into
1/2 inch thick slices, ends removed
1/2 C. vegetable oil
1 T. unsalted butter

hot pepper sauce, for serving
lemon wedges, for serving

Place a large cast-iron skillet over
medium heat & coat with oil.
In large bowl combine cornmeal,
flour, garlic powder & cayenne. Pour
buttermilk into a separate bowl &
season with salt/pepper. Dip tomatoes
into buttermilk then dredge them in
cornmeal mixture, coating both sides
well. When oil is hot, pan-fry tomatoes
(in batches, if necessary) until golden
brown & crispy on both sides, about
3-4 minutes per side. Carefully remove
tomatoes & drain on paper towels. Serve
with hot sauce & lemon wedges.
Serves 4-6

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

Zucchini Quiche w/Bacon &
Hash Brown crust

Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche filling:
1/2 lb. bacon* cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 c. shredded cheese (Sharp
Cheddar, Gruyere, Monterey
Jack, Pepper Jack -a combination
of 2 or more)
=
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

Crust:
Preheat oven 400 degrees F.
Spray 9-inch pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Press mixture into bottom
& up sides of pie plate firmly, forming a
crust. (you will need it to go all the way up
the sides as it will shrink a little while baking).
Bake 20-25  minutes until edges are golden
brown.

Reduce oven temperature to 350 degrees F.

Filling:
Cook bacon* in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble into
small pieces. Remove all but 1 T. bacon
grease from skillet; add diced shallots –
saute over medium heat 3-4 minutes,
stirring occasionally, until translucenet &
soft. Combine flour, baking powder & salt
in small bowl. In separate bowl beat eggs
2-3 minutes until fluffy. Whisk in Greek
yogurt until combined & smooth. Add in
grated cheeses, flour mixture, bacon &
zucchini mixture – stir to combine. Pour
filling into hash brown crust & bake
35-40 minutes until center is set, top is
puffed & golden brown and a wooden
toothpick inserted into center comes out
clean. Let stand several minutes before
removing from pan & serving.
Can also be eaten room temperature or chilled.
Serves 8

(recipe: momontimeout.com)
——————————

Green Bean & Red Potato Salad

8 oz. green beans, stems trimmed
1 lb. baby red potatoes
2 1/2 tsp. Dijon mustard
1 T. fresh lemon juice
2 T. olive oil
salt/black pepper, to taste
1/4 C. thinly sliced red onion
1 T. minced parsley

Bring large pot of salted water to boil;
blanch green beans about 45-60
seconds. remove from water with
slotted spoon & run under cold water
to cool slightly. Add potatoes to same
water & cook until fork tender. Remove
& set aside to cool slightly. While
potatoes cook, cut beans into about
2″ pieces; cut potatoes in half. In large
bowl whisk mustard & lemon juice. Slowly
whisk in olive oil until combined. Add
a couple pinches of salt & few grinds of
black pepper. Gently stir beans, potatoes,
onions & parsley into bowl with the
dressing. Taste & season salt/pepper, as
needed. Serves 4

(recipe: savorymomentsblog.blogspot.com)
———————————
Cucumber Tomato Salad

3 English cucumbers, sliced
2 cloves garlic, minced
2 C. grape tomatoes, sliced into halves
1 C. red onion, chopped

Dressing:
1/4 C. balsamic vinegar
1/4 tsp. black pepper
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1/2 C. olive oil
2 C. chopped or shredded
Mozzarella cheese

Place all salad ingredients in large
bowl. Mix dressing ingredients in
large bowl & pour over salad – toss
to coat. Serves 6

(recipe: pinterest)
—————————–

Crockpot 2-ingredient Coconut Pecan Fudge
(using small crockpot – poster used a 3 qt)

8 oz. chocolate chips
1 (16 oz) tub coconut pecan frosting

Cover bottom of a 8 X 8″ baking
pan with parchment paper. (can
user larger pan, if desired)
Place chips in bottom of crockpot &
top with frosting. Cover & cook on Low
about 30 minutes – stir until incorporated
& chips are melted.
Spread  mixture in parchment-paper lined
pan. Refrigerate pan about 4 hours until
fudge is set then slice.
Place leftovers in airtight container in fridge
up to a week. Makes 15 small squares

Other flavor suggestions:
Rainbow chip frosting & white chocolate chips
Mint chocolate chips with chocolate fudge frosting
You can also add in broken up pretzels, cranberries,
pistachios, walnuts, coconut, marshmallows,
mini M & M’s, peanuts, etc.

(recipe: www.365daysofcrockpot.com)

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

Looks like I’ve got babysitting tomorrow
(on Knit Night) BUT it’s only from 2 p.m.
until my son gets home (before 5 p.m.)
so that’s OK.

So far, not much going on this week (YET);
it’s sometimes good to have an ‘open’
week where there’s not much planned
(at least I like it that way). No football
game for grandson this week; his orchestra
concerts don’t start until December (he
plays viola) – I was very pleased, last year,
at how advanced the students are for
just 6th grade – they must have very
good/dedicated teachers!

Hope you’re having a nice day – stay
warm (if necessary) – otherwise – enjoy
whatever weather you’re experiencing!

Hugs;

Pammie

Mid-Week Musings

Slowly but surely Fall is creeping into my area – the temperatures are getting a little colder in the evenings, BUT – day time temps are still in the low to mid 70’s, so I’m happy. I love all the Fall ‘stuff’ – leaves turning, brisk air, pumpkin-flavored everything, just don’t want to be reminded that WINTER is coming!

I should also mention: our internet went ‘down’ last week for 2 days; came ‘up’ again for a total of maybe an hour then was down again for another 2 days! LOVELY! Husband was NOT happy – last time out, they STILL didn’t know what caused it to happen twice!

This is a busy week for me, every day (& some evenings) has something to go to or do; can’t complain, I’d probably be bored if I didn’t have things to do, right? The other grandma is back so I didn’t babysit all last week (that was strange – no calls/texts so I kept waiting for the other ‘shoe’ to fall but it never happened). I decided I’d catch this week in the ‘bud’ by texting my crazy schedule, so I’m only babysitting Friday, starting at 6:45 (and probably until 4/5, so I’ll need my sleep!).

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

I’m going to be a little crazy here and post LOTS of SUMMER recipes – there’s SO many I still want to share with you!

Strawberry Cream Cheese
Icebox Cake

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

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

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

Stuffed Tomatoes
(baked or grilled)

6 large, ripe tomatoes

Stuffing:
4 C. fresh soft bread crumbs
1 medium onion, finely minced
2 cloves garlic, finely minced
1/4 C. grated Parmesan or Romano
cheese
1/4 C. chopped fresh parsley
1 (4 oz) stick butter
1 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Preheat oven 400 degrees F.
(NOTE: if you are putting them on
the grill – preheat grill to HIGH heat)
Cut tops off tomatoes at the stem end
then scoop out seeds & spines. (can use
a melon baller for this). Place hollowed-
out tomatoes, cut sides down on a paper
towel-lined plate.

Stuffing:
Place bread crumbs in large bowl & melt
butter in a skillet over medium-high heat.
Add onion & garlic – cook until onion is
just soft, about 3 minutes; add to bread
crumbs. Add cheese, parsley, salt/pepper &
mix well. Fill each tomato cavity with mixture
letting it mound up on top. Bake or grill
5-10 minutes until tomato is just beginning
to get soft. If you want more browning on
top – place under a broiler for 1-2 minutes.
Serves 6

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

Zucchini Gratin

6 T. (3/4 stick) unsalted butter,
plus extra for topping
1 lb. yellow onions, cut in half &
sliced (3 large)
2 lb. zucchini, sliced 1/4 inch thick
(4 zucchini)
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. ground nutmeg
2 T. flour
1 C. hot milk
3/4 C. fresh bread crumbs
3/4 C. grated Gruyere cheese

Preheat oven 400 degrees F.
Spray a 8 X 10″ baking dish
with nonstick cooking spray.
Melt butter in very large (12 inch)
saute pan & cook onions over Low
heat 20 minutes until tender but not
browned. Add zucchini; cook, covered,
10 minutes until tender. Add salt/pepper &
nutmeg – cook, uncovered, 5 minutes –
stir in flour. Add hot milk & cook over Low
heat a few minutes until it makes a sauce.
Pour into prepared dish. Combine bread
crumbs & Gruyere cheese – sprinkle on
top of casserole – dot with 1 T. butter cut
into small bits. Bake 20 minutes until
bubbly & browned. Serves 6

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

Skinny Quinoa Veggie Dip

2 (15 oz, ea) cans black beans, drained/
rinsed
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 2/3 C. water, divided
salt/pepper, to taste
2/3 C. quinoa, rinsed*
5 T. lime juice, divided
2 medium ripe avocados, peeled/
coarsely chopped
2 T. plus 3/4 C. sour cream, divided
1/4 C. minced fresh cilantro
3 plum tomatoes, chopped
3/4 C. peeled/seeded/finely chopped
cucumber
3/4 C. finely chopped zucchini
1/4 C. finely chopped red onion
cucumber slices

In food processor pulse beans, cumin,
paprika, cayenne & 1/3 C. water until
smooth – add salt/pepper, to taste.
In small saucepan cook quinoa with
remaining 1 1/3 C. water accordg.
to pkg. directions. Fluff with a fork;
sprinkle with 2 T. lime juice.
Mash avocados, 2 T. sour cream, cilantro
& remaining lime juice.

In a 2 1/2 qt. dish, layer:
bean mixture
quinoa
avocado mixture
remaining sour cream
tomatoes
chopped cucumber,
zucchini
onion

Serve immediately with cucumber
slices for dipping, or refrigerate.
Serves 32

*look for quinoa in the cereal, rice
or organic food aisle

(recipe: tasteofhome.com)
——————————-

Garden Bow Tie Salad

1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
4 C. fresh broccoli florets
3 C. fresh cauliflowerets
1 small red onion, finely chopped
2 pkgs. Italian salad dressing mix
4 1/2 C. uncooked bow tie pasta
1/4 C. olive oil
1/4 C. red wine vinegar
3/4 tsp. salt
1/2 tsp. black pepper

Wash first 5 ingredients but do not dry-
chop & transfer to large bowl. Add
remaining vegetables – sprinkle with
dry dressing mix – toss to coat. Cook
pasta accordg. to pkg. directions. Drain;
rinse with cold water & add to vegetable
mixture. In small bowl whisk remaining
ingredients & add to salad – toss to coat.
Serves 24 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

“Johnsonville Brats” Hot Tub

1 (2.85 oz) pkg. Johnsonville Original
Bratwurst Party pack
1 aluminum foil baking pan (11 X 9 X
2 3/4 inches)
2-3 (12 oz, ea) cans beer
2 T. butter
1 large yellow or white onion, sliced
12 brat buns

Cook brats on a gas or charcoal grill
accordg. to pkg. directions. When cooked,
remove from grill & place in foil pan – place
pan on grill, add beer, butter & onions.
Over medium heat, on a covered grill, allow
brats to simmer in beer & onions. Serve each
brat with onions on a bun. Makes 12 servings

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

German Potato Salad

5 strips bacon
3/4 C. chopped onion
2 T. flour
2/3 C. cider vinegar
1 1/3 C. water
1/4 C. sugar
1 tsp. salt
1/4 tsp. black pepper
6 C. peeled/sliced/cooked
potatoes

in large skillet fry bacon until crisp;
remove to paper towel-lined plate.
Drain all but 2 T. of bacon drippings;
cook onion in drippings until tender.
Stir in flour & blend well. Add vinegar &
water; cook & stir until bubbly &
slightly thick. Add sugar & stir until it
dissolves.Gently stir crumbled bacon &
potatoes into mixture. Serve warm.
Serves 6-8

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

Creamy Sun-dried Tomato Garlic Shrimp

2 lb. peeled/deveined large shrimp (tail on
or off)
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Old Bay seasoning
1 (8.5 oz) jar sundried tomatoes (reserve
oil from jar)
3 T. minced garlic
1/2 C. diced white onion
1/2 C. vegetable stock
1 1/2 tsp. Dijon mustard
1 1/2 C. heavy whipping cream
2 C. fresh spinach
1/2 C. fresh grated Parmesan cheese
(basil – for garnish – optional)
=
Serve with: Cooked rice or pasta to
feed 5-6
(OR) with toasted sourdough bread
=
Heat large skillet on medium-high heat –
add 3 T. oil reserved from sun-dried tomatoes
jar. Add shrimp & season with garlic salt, pepper
& Old Bay seasoning. Cook, stirring occasionally,
until shrimp are opaque (about 5 minutes); remove
shrimp from skillet. In same skillet add 2 additional
T. reserved sun-dried tomato oil on medium-high
heat. Add garlic, onion & sun-dried tomatoes -cook
1 minute. Stir in vegetable stock & Dijon mustard,
stir to combine then add in heavy cream; stir until
a creamy sauce forms & comes to a slight boil.
Reduce heat & add Parm. cheese & spinach. Cook &
stir until cheese has melted & spinach has wilted,
about 3 minutes. Add shrimp back to skillet & stir
to combine. Remove from heat, garnish with basil
(if using) & more Parmesan cheese. Serve over
cooked rice, pasta or with warm, toasted sourdough
bread. Serves 5-6

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

Crockpot Peaches ‘n Cream Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

Spray insides of crockpot with
nonstick cooking spray.
In bowl mix cream cheese & sugar
until smooth. Place pie filling in
bottom of crockpot & spread evenly;
top with cream cheese mixture.
Sprinkle dry cake mix over top &
pour melted butter on top.
Place 6-8 paper towels over opening
of crockpot & place on lid (towels
absorb excess moisture). Cook on
High 1-2 hours. Serves 4-6

(recipe: recipesthatcrock.com)

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

I went to the second baby shower last Saturday;
I don’t know about you, but occasionally I tend
to go a little ‘crazy’ – I had originally planned on
giving them a crocheted Granny Square blanket
but the morning of the shower I decided that
wasn’t quite ‘good enough’ – I’ve known the
expectant Dad for many years, he’s almost like
another son to me. At 9:30 a.m. I started knitting
like crazy on the blanket I was working on (Feather
& Fan pattern, several different yarns) and knit
almost continually until 1 p.m. (shower started
at 1:30. I wrapped the blanket with other items
and when it came time to open gifts, I asked
them to please open mine first so I could sew
in all the ‘ends’! They did, I finished it, they
loved it . . . so much so that the expectant Dad
called me that evening to thank me, again, for
the blanket. He said: “I’ve seen you knitting
blankets for years and when I saw you come
through the door with a gift, all I could think
was: ‘I HOPE she knit one for us!’ – Pretty
sweet from a mid-20’s guy these days! I was
thrilled I’d made the decision to finish the
one that was ‘just a little fancier’ than the
original crocheted one. Sometimes you just
have to ‘go with your gut’ – right? Photo below:

Started another blanket, same pattern but
with pink/white/tiny bit of tan/mint green
yarn; I varied the pattern a bit and the ladies
in my Library Knit Group liked it quite a bit
so I guess it’s a good one.

Hope you are all in good spirits and health-
just got my approval for ‘almost’ 7 years
CANCER-FREE (in December) from my
Radiologist, so I’m thanking the LORD for
my good health.

HERE’S MY SOAPBOX MESSAGE:
Ladies – get your mammograms done! Mine
saved my life! A little bit of pain is worth it
compared to a VERY LONG time of going
through radiation/chemo treatments. I
was fortunate to only have 2 surgeries &
radiation, but it’s not a fun thing to do.

Hugs;

Pammie

ENERGY – Use it while you’ve got it!

Shopping – total: 7 places: drug store, bank, pick up a donated baby blanket, Kroger, another drug store, gas and lastly Gordon Foods – YAY, I’m DONE! Some days I have the energy to get it all done, some I don’t. Wasn’t exactly planning on all that running but it sort of all fit in a row, so now it’s done. As I’ve mentioned before, this coming Tuesday is the pick up for all the baby items for the Detroit Veterans Hospital’s baby shower – I have a pile of items that need to be photographed (the ladies like to see what everyone donated – especially the ones that can’t make it on pick up night). I keep putting off the photo chore (why? I don’t know…). Started a new baby blanket yesterday AFTER several attempts at starting one with a different pattern & different yarn – switched needle sizes, etc. finally just got fed up & ripped it out (maybe 2-3 inches done). I decided to do one with yarns I already have on hand – ones that aren’t exactly enough to make an entire blanket but are still nice. This one will be done in the “Feather & Fan” pattern using a donated yarn from many years ago (I LOVE this yarn but it’s no longer made – sigh). It’s a kind of terrycloth-like yarn in baby weight; the blanket I’m doing now starts out with about an inch of white fuzzy yarn for the bottom, then about 2 inches of a medium blue in Feather & Fan, followed by another strip of fuzzy white. Next will be a variegated blue/green/white yarn, white strip, etc. I think it will turn out good – we’ll see.

==========

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 pkg. yellow cake mix

Frosting:
1 stick margarine (1/2 C.), softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine peanut butter, water &
egg, stirring until smooth. Stir in cake
mix until blended – spread into prepared
pan. Bake 20-25 minutes until puffed &
light golden brown. Cool completely.
Serves 24

Frosting:
In large bowl using elec. mixer, mix all
ingredients until smooth. Add more
powdered sugar or milk until you
reach desired consistency & spread
on top of bars.

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

Fresh Cucumber Salad
(overnight recipe)

3 medium cucumbers, sliced
1 C. sugar
3/4 C. water
1/2 C. white vinegar
3 T. minced fresh dill or parsley

Place cucumbers in a 1 1/2 – 2 qt.
glass container. In a jar with a
tight-fitting lid, shake remaining
ingredients until combined – pour
over cucumbers. Cover & refrigerate
overnight. Serve with a slotted spoon.
Makes 10-12 servings.

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

Cheesy Zucchini & Beef Casserole

1 lb. ground beef
1 lb. ground pork sausage
2 C. zucchini, diced
1 C. onion, diced
1 C. green pepper, diced
1 C. tomato, diced
1 C. water
1/2 C. shell macaroni, uncooked
2-3 tsp. dried oregano
2 tsp. salt
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Brown beef & sausage in skillet over
medium heat until fully cooked; drain
fat. Add vegetables, water, uncooked
macaroni, oregano & salt – bring to
boil, stirring often. Reduce heat to
Low; simmer 25 minutes until vegetables
& macaroni are tender & liquid is almost
absorbed. Stir occasionally, adding a little
more water if too dry. Remove from heat;
cover & let stand 10-15 minutes. Stir in
Cheddar cheese & spoon into prepared
dish; sprinkle top with mozzarella cheese.
Bake, uncovered, 5-10 minutes until cheese
is melted. Serves 6-8

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

Bacon-wrapped Jalapeno Popper Chicken

4 large jalapeno peppers (about 3 oz, each)
4 oz. cream cheese, divided into 4 pieces,
chilled
1/2 tsp. ground cumin
kosher salt/black pepper
4 small boneless skinless chicken breasts
about 5 oz each
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 lb.)

Wear gloves to protect your hands while
handling peppers – use a small paring knife
to cute stem-end off. Using knife, remove
ribs with seeds from inside peppers. Make
a cut down the length of the pepper from
top to tip; carefully, without breaking the
pepper in half, scrape out ribs & seeds.
Transfer peppers to a microwave-save
bowl. Add 3 T. water; cover tightly with
plastic wrap & microwave on High until
peppers turn olive green & are lightly
softened but still firm & hold their shape-
about 2-3 minutes. Let cool.
Stuff each pepper with a piece of cream
cheese, squeeze the walls around the
cream cheese to force out any air
pockets & seal jalapeno walls together.


In small bowl mix cumin, 1 T. salt & 1/2
tsp. pepper. Pound the chicken length-
wise down the breast to make a
rectangular 1/4-inch thick cutlet; sprinkle
with a quarter of seasoned salt & repeat
with rest of chicken & seasoned salt.
With one of narrow ends of chicken facing
you, lay a piece of Colby Jack cheese on
bottom of chicken cutlet. Place 1 stuffed
pepper crosswise on top of cheese about
2 inches from bottom; tightly roll up
chicken & cheese around the pepper,
folding in the sides as you roll – repeat
with remaining chicken & peppers.
Lay 5 strips of bacon on a clean work
surface so that the strips are slightly
overlapping (about 1/4 inch) & are wide
enough to completely cover a chicken roll.
Place 1 chicken roll at bottom of bacon
blanket – wrap bacon tightly over chicken
roll – repeat with rest of bacon & chicken
rolls.

Prepare grill for indirect grilling & heat
grill to medium-high heat.

Place bacon-wrapped chicken rolls
seam-sides down on cooler side of
grill. Cover & cook until bacon is
beginning to brown & cheese is
beginning to melt & ooze from sides,
15-20 minutes. Transfer rolls to hot side
of grill & cook until lightly charred,
1-2 minutes per side. Let cool 10
minutes before serving. Serves 4

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

Spicy Shrimp & Tomato Cream
Pasta

1 T. olive oil, divided
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled/deveined
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1/2 C. heavy cream
1/2 tsp. Italian seasoning
1 (12 oz) pkg. pasta, cooked accordg.
to pkg. directions

Heat 1 T. oil in large pan; add red
pepper flakes & shrimp – cook 1
minute per side until completely
pink. Remove shrimp from pan &
set aside. Add remaining oil to pan
& cook onion over medium-high
heat 5 minutes; add garlic & cook
1 more minute. Add spaghetti sauce,
heavy cream & Ital. seasoning – simmer
5 minutes. Return shrimp to pan & stir
in cooked pasta. Serves 4

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

Crockpot Garlic Green Beans w/
Gorgonzola

2 lb. fresh green beans, trimmed/
halved
1 (8 oz) can sliced water chestnuts,
drained
4 green onions, chopped
5 strips bacon, cooked/crumbled,
divided
1/3 C. white wine or chicken broth
2 T. minced fresh thyme (OR) 2
tsp. dried
4 cloves garlic, minced
1 1/2 tsp. seasoned salt
1 C. (8 oz) sour cream
3/4 C. crumbled Gorgonzola cheese

Place green beans, water chestnuts,
green onions & 1/4 C. cooked bacon in
4 qt. crockpot. In small bowl mix wine,
thyme, garlic & seasoned salt; pour over
top. Cover & cook on Low 3-4 hours or
until beans are crisp-tender. Drain liquid
from beans. Just before serving, stir in
sour cream; sprinkle with cheese &
remaining bacon. Serves 10

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

Roasted Beets

2 bunches red beets
2 bunches golden beets
4 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 T. butter, melted

*Trim leaves & bottoms off beets &
peel; cut golden beets into one-inch pieces &
place in a medium saucepan. Cover with
salted water & bring to boil – boil just
until a fork can pierce but still be some-
what hard, about 20 minutes.  Put on
plastic or latex gloves & repeat same steps
as above for red beets, placing them in a
separate saucepan & following above
directions.
——————
Preheat oven 450 degrees F.  10 minutes
after beets have been boiling.

Drain beets separate from each other.
Pour out beets on each half of a sheet tray
NOT touching in the center. Drizzle oil all
over beets & sprinkle with salt, pepper &
garlic powder. Roast approx. 15 minutes until
tender & just starting to brown. Remove red
beets to a serving bowl & drizzle on half of
melted butter. Repeat for golden beets,
pouring them over the red beets & drizzling
on rest of melted butter. Serves 4-6

*Start with golden beets by trimming top &
bottoms then place cut down & using a peeler,
peel down towards the board – lay on it’s side
& peel around as you turn the beet – repeat
with red beets.
Through entire process keep golden beets
separate from red beets

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

Pina Colada Ice Box Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. powdered sugar
1/2 tsp. rum extract
1 (13.66 oz) can coconut milk, divided*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
15 whole graham crackers
1 (20 oz) can crushed pineapple, drained
1 C. sweetened shredded coconut, toasted

In large bowl using an electric mixer, beat
cream cheese, powdered sugar & extract
until smooth. Gradually beat in 1 C. coconut
milk; add pudding mix & beat on Low speed
until smooth – fold in Cool Whip. Pour remaining
coconut milk into a shallow dish. Quickly dip
half of the graham crackers into milk, allowing
excess to drip off. Arrange in a single layer in
a 9 X 13″ baking dish, breaking to fit as needed.
Layer with half each of cream cheese mixture,
pineapple & coconut – repeat layers. Refrigerate,
covered, at least 4 hours before serving.
Serves 12

*You can usually find coconut milk in the aisle
of the grocery store that has drink mixes

NOTE: For a nutty coconut flavor, toast the 1/2
C. of coconut that goes on the top layer.
To TOAST the coconut:
Place coconut in a shallow pan in oven at 350
degrees F. for 5-10 minutes or cook in a skillet
over Low heat until golden brown, stirring
occasionally.

As the dessert sits in the fridge, the graham crackers
absorb the moisture from the coconut milk &
pudding mixture, softening to a cake-like texture.

(recipe: tasteofhome.com)

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

Our weather has been nice – today it’s in the
70’s & cloudy, but nice for being outside.

Gas prices have jumped up then back down,
from $2.98/9 to $2.89/9, now back to $2.93/9.
The GOOD thing is: I’m a Kroger customer &
using their Kroger card you accumulate FUEL
points: 100 points gets you $.10 cents off per
dollar of gas. Today was JACKPOT day: I got
$.30 cents off per gallon – YAY! (I paid $.2.69/9)
Love to save money.
OH – IF you are a Kroger customer & have their
Kroger card – (I learned this from a friend) – at the
bottom of your grocery receipt is a little paragraph
saying: TELL US HOW WE’RE DOING! If you read the
paragraph & do their little ‘on line’ survey you get
50 fuel points! Nice – they add up fast if you shop
Kroger regularly.

Hope you are in good health & enjoying your day!

Hugs;

Pammie

it’s FINALLY Saturday – YAY!

It has been a VERY busy/crazy week for me; yesterday ‘looked’ like it was going to be an easy babysitting (I thought: 11:30 a.m. to around 4 p.m.) – BOY, WAS I WRONG! Turns out my son (the Executive Chef) had a 250-person banquet/event that night which kinda turned out to be the ‘banquet from hell’. I kept wondering when he would be home (so I could go home); he had asked my husband to drive our 12-yr old grandson from home to his football practice (about 20 minutes away) because he wouldn’t be able to get there in time . . . that should have been a ‘sign’ for me, but I didn’t see it. Long story short: I ended up babysitting from 11:30 a.m. to 9:55 p.m. and I was exhausted! I woke up the baby after he had slept 2 hours, thinking he probably wouldn’t go to sleep later on in the evening and be up all night – almost right on that one – he was bouncing off the walls when his dad got home at almost 10 p.m. (Oh well – not MY problem! I’m DONE!!!). Next week I’m babysitting Tues & Friday but, I’m told, they won’t be LONG days – we’ll see, sure hope so! You wouldn’t think watching a 1 1/2 yr old all day long would be tiring, but for starters listening to Nick, Jr. TV for hours on end is mind-numbing (YES, I ‘could’ change the channel); just glad I’m done & today is my OFF DAY!!! (Still in my jammies at 1:10 p.m.!)

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

Mango Float Dessert
(8 hours or overnight)

2 C. heavy cream
1 (14 oz) can sweetened
condensed milk
1/2 tsp. vanilla
1 1/2 C. graham cracker
crumbs
3 ripe mangoes, diced

Combine cream, sweetened
con’d milk & vanilla in large
bowl – beat using elec. mixer
until it doubles in volume,
about 4 minutes. Spread a
scant 2 C. of cream into a
8 X 8″ baking dish; cover with
1/2 C. graham cracker crumbs &
one third of the mangoes. Continue
layering for a total of 9 layers,
ending with mango. Chill at least
8 hours or overnight. Serves 16

(recipe: foodnetwork.com)
—————————–

Shrimp Salad

1 lb. shrimp, peeled/deveined
1 T. olive oil
kosher salt
black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 T. minced dill
romaine lettuce – for serving

Dressing:
1/2 C. mayonnaise
juice & zest of 1 lemon
1 tsp. Dijon mustard

Preheat oven 400 degrees F.
On a large baking sheet toss shrimp
with olive oil – season with salt/pepper.
Bake until shrimp are completely opaque-
5-7 minutes. In large bowl whisk mayo,
lemon juice & zest, Dijon mustard – season
with salt/pepper. Add cooked shrimp, red
onion, celery & dill to the bowl & toss to
combine. Serve on bread or over lettuce
leaves. Serves 2

(recipe: delish.com)
———————————

Pork Chops w/Peach Sauce

1/3 C. peach jam
2 T. ketchup
1 T. plus 1 tsp. Worcestershire sauce
2 T. apple cider vinegar
2 T. cold, unsalted butter cut into
small pieces
12 oz. green beans, trimmed
kosher salt/black pepper, to taste
1 1/2 C. flour
1 tsp. baking powder
1 large egg white
vegetable oil, for frying
4 1/2 inch thick pork loin chops,
about 1 lb, trimmed

In large skillet over medium-high
heat cook jam, ketchup, 1 T. Worc.
sauce & 3 T. water, whisking, until
thickened, about 5 minutes. Whisk in
vinegar, then butter – a few pieces
at a time; whisk in a few T. water if
sauce is too thick. Remove from
heat & cover. Place green beans in
a microwave-safe bowl; sprinkle
with water & season with salt/pepper.
Cover with plastic wrap, pierce the
plastic wrap & microwave until tender,
8-10 minutes. Whisk 1 C. flour, baking
powder, 1/2 C. water, egg white, &
remaining 1 tsp. Worch. sauce in a bowl;
add a few more T. water if needed. Place
remaining 1/2 C. flour in a shallow dish
(like a pie plate). Heat 1/4 inch vegetable
oil in a large skillet over medium-high
heat until it reaches 375 degrees F.
on a deep-fry thermometer. Dredge
chops in the flour, then dip in the
batter – fry until golden, 3-4 minutes
per side. Drain on paper towels. Serve
with peach sauce & green beans.
Serves 4

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

Pea ‘n Peanut Salad

2 1/2 C. frozen peas (about 10 oz,)
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
Salad dressing

In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing;
stir into salad. Refrigerate, covered,
until serving. Serves 4

(recipe: tasteofhome.com)
————————–

Cheesy Bacon Zucchini Bread

4 strips bacon
1 C. Half & Half
1 tsp. lemon juice
1/2 lb. zucchini (about 1 medium
zucchini)
1 1/4 C. flour
1 C. fine corn meal
1 tsp. brown sugar
1/4 tsp. garlic powder
1 tsp. salt
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. dried basil flakes
1/2 C. NY sharp white Cheddar cheese,
shredded (poster uses Cracker Barrel
brand)
1/2 C. sharp Provolone cheese, chopped
into 4 slices
2 eggs
1/4 C. melted butter (4 T.)
1/2 C. chopped scallions

Preheat oven 350 degrees F.
Butter & flour a loaf pan. Cook bacon
to crisp; drain & crumble or chops.
In a bowl mix Half & Half & lemon juice;
set aside. Shred zucchini on large holes
of a box grater-place shredded zucchini
on a clean dish towel & wring out as
much of the water as you can. You should
be left with about 1 C.  In large bowl combine
flour, corn meal, brown sugar, garlic powder,
salt, baking powder, baking soda & basil.
Add in both cheeses & toss to coat. Add in
shredded zucchini & toss, stirring with a
spoon to coat. In a separate bowl, add
Half & Half mixture with eggs – beat to
combine then add into flour mixture &
stir to combine. Stir in bacon & scallions.
Pour batter into prepared pan & bake on
center oven rack 45-50 minutes until
golden brown on top & a toothpick
inserted into center of loaf comes out
clean. (the bread will be moist so
the toothpick will be wet but should
show no signs of raw batter).
Serve warm with butter or cool to
room temperature. Wrap & store
in fridge. Makes 1 loaf

(recipe: afamilyfeast.com)
———————————–
Zucchini & Tomato Casserole

2 medium zucchini, thinly sliced*
1 medium onion, chopped
2-3 medium sized tomatoes, sliced
2 C. cheese, shredded (poster uses
a combination of Cheddar & Parmesan)
1 1/2 C. bread crumbs
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. parsley flakes

Preheat oven 375 degrees F.
In small bowl mix all spices, salt/pepper.
Spray a 9″ X 9″ baking dish with nonstick
cooking spray. Layer chopped onion, zucchini,
tomato, cheese & bread crumbs – sprinkle
with spice mixture – continue layers, ending
with cheese & bread crumbs. Bake 45-50
minutes.

*You can also use yellow squash instead

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

Crockpot Cheese Spinach

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/well
squeezed/drained
2 C. (16 oz) cottage cheese
1 1/2 C. cubed Velveeta cheese
3 large eggs, lightly beaten
1/4 C. butter, cubed
1/4 C. flour
1 tsp. salt

Spray insides of 3 qt. crockpot
with nonstick cooking spray.
In large bowl combine all ingredients –
pour into sprayed crockpot. Cover &
cook on High 1 hour. Reduce heat to
Low; cook 4-5 hours longer until
a knife inserted into center comes
out clean. Serves 6-8

(recipe: tasteofhome.com)
——————————

Chopped Feta Salad

8 C. chopped romaine lettuce
1/2 English cucumber, peeled/diced
into large chunks
1/3 C. feta cheese, crumbled
1/8 of a small red onion, sliced
1/4 C. olive oil
2 T. red wine vinegar
1 1/2 T. fresh chopped dill
1/2 tsp. kosher salt
fresh ground black pepper, to taste

Toss all ingredients together & serve
immediately. Serves 4

NOTE: You can also add:
-sliced cherry or grape tomatoes
-pitted olives (like Kalamata or Catelvetrano)
-canned chickpeas
-(change out red wine vinegar for fresh lemon
juice
-turn it into a main dish by adding grilled/diced
chicken or shrimp

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

Blackberry Buckle

3/4 C. sugar
2 eggs
1/2 C. butter or margarine,
softened
2 tsp. baking powder
1 2/3 C. flour
2/3 C. milk
2 tsp. vanilla
1/2 tsp. salt
2 1/2 C. fresh blackberries
(can used canned)

Topping:
1/2 c. butter or margarine (1 stick),
cut into pieces
1/2 C. sugar
1/3 C. flour
1 tsp. cinnamon

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
using elec. mixer, cream butter, sugar
& eggs. Add rest of ingredients except
blackberries & mix well; spread in
bottom of prepared dish. Mix
topping ingredients together in a
bowl (except the butter) – sprinkle
topping over blackberries & spread
butter pieces on top. Bake 40-45
minutes until top is brown.
Serves 8-10

(recipe: thesouthernladycooks.com)

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

I have got to say: I have a GREAT husband! On
August 18th my computer/email for some
reason decided to no longer recognize my
password! Great – NOW what do I do? I went
to my alternate email site (Internet Explorer)
and changed the password  & was then able
to retrieve my emails THERE – but NOT on my
original site through Thunderbird – sigh. I
‘think’ I might have mentioned it to my husband
who might have been busy at the time but just
kept plodding away through Internet Explorer –
don’t like their email set up! Finally today I asked
him, again, if he could check it out and it took him
a good half hour to finally get our AT&T connection
to recognize my newly-changed password – UGH!
(Honestly don’t know what I would have done if
he weren’t available! – I’d probably STILL be plugging
away on Internet Explorer and complaining all the
way!)

Our weather has taken a bit of a turn to RAIN – not
bad, just light but now our days are NOT sunny
so I’m trying to adjust to not seeing bright sunshine
when I wake up. Just looking at the forecast for the
coming week – mostly 70/80’s and chance of thunder-
storms. Tuesday is ‘mostly sunny’ but then more
thunderstorms – sigh. Oh well, life can’t ALL be sunshine,
right? The trick is adjusting your attitude to ‘try’ to be
‘sunny’ even during the gloomy times!

Have a GREAT day!

Hugs;

Pammie

It’s Wednesday – mid week!

Here we are at Wednesday already – Wow, this week is flying by! I’ve spent the past two days babysitting my 1 1/2 yr. old grandson for 8-10 hours a day…let me tell you: I love my grandson but it’s MIND-NUMBING! He’s into a new phase where he’s showing anger (lovely, right?) if you tell him stop he raises his fist and starts yelling baby-gibberish at you. This is NOT the grandma to do that with – I just glare at him, say: “No! STOP!” . . . it’s taken a few times but now if he starts getting anywhere near that all I have to do is glare and he sort of walks away with his eyes on the floor. I don’t want a baby tyrant on my hands and this is Week #2 of my babysitting more because the other grandparents are out of town (I’m sorry, but they are much more tolerant of his ‘cute’ little ways than I am – I raised three boys and helped raise 14 foster babies so I know who’s in charge . . . and it’s NOT a One Year OLD!) I’m also babysitting Friday but get to come in at 12:30 instead of much earlier so hoping that helps. I thought I was almost done with this ‘multi-day’ babysitting when I asked “How’s your parents doing?” and found out they are at their cabin NOT because they just wanted to get away but because they are having new wood floors put in and their house power-washed. When she checked on the progress yesterday, it appears the company has only ripped out the old carpet – no new floors yet . . . Oh BROTHER; can’t imagine my ‘sitting’ schedule next week – sigh. The good thing is: I have been solid on making sure I get MY days off for both knit groups & my special needs group – we’ll see how that goes next week –

=========

Fudgy Cocoa Zucchini Brownies

3/4 C. canola oil
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. flour
1/3 C. unsweetened baking
cocoa
1 tsp. baking soda
1 1/2 C. shredded zucchini (excess
moisture squeezed out)
1/2 C. mini chocolate chips

Chocolate Fudge Frosting:
6 T. butter, softened
2 2/3 C. powdered
1/2 C. baking cocoa
1/4 to 1/3 C. milk or heavy cream

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper – lightly
spray with nonstick cooking spray. In
medium bowl add oil, eggs, vanilla &
sugar – using elec. mixer, beat 2 minutes.
In another bowl combine flour, cocoa
powder & baking soda – add wet
mixture to flour mixture & mix well.
Stir zucchini shreds into batter until
thoroughly incorporated. Add in mini
choc. chips. Spread batter in prepared
pan. Bake 20-25 minutes – allow brownies
to cool before frosting.

Frosting;
Using elec. mixer, cream butter & add in
powdered sugar until light & fluffy. Beat
in cocoa powder; add in milk/cream &
beat together until smooth. Frost brownies.

NOTE: You can add up to 2 C. of zucchini.
You can also double the recipes & use a
jelly roll pan for a large crowd.

(recipe: thebaking chocolatess.com)
—————————–

Broccoli/Cheese Cornbread

1 C. corn meal + 1 T.
1/3 C. flour
1 stick butter
2 tsp. honey
4 large eggs
1 (12 oz) pkg. ricotta, cottage
cheese (or sour cream)
1 tsp. salt
1 tsp. granulated garlic
1 tsp. black pepper
1 tsp. cayenne (to taste)
1 C. broccoli florets, steamed &
chopped
2 C. shredded cheese*
2 T. grated Parmesan cheese
1/4 tsp. baking soda
1 1/2 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 12 X 12″ baking pan with
nonstick cooking spray. Mix all
bread ingredients (except Cheddar
cheese) in a large bowl & pour into
prepared pan. Bake 35-45 minutes
until a wooden toothpick inserted
into center of bread comes out clean.

*POSTER cuts bread into pieces &
sprinkles Cheddar cheese on top
while still warm.

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

Foil Pack Artichoke & Chicken Dinner

3 C. instant white rice, uncooked
3 C. warm water
6 small boneless skinless chicken breasts,
(1 1/2 lb, 1/2 inch thick)
1 (13 3/4 oz) can artichoke hearts,
drained/quartered
2 large tomatoes, chopped
1/2 C. Zesty Italian Salad dressing
1/4 C. (Classico) Traditional Basil
Pesto sauce & spread

Preheat oven 400 degrees F.
Mix rice & water in a bowl & spoon
onto centers of 6 large sheets of
heavy-duty foil. Top with chicken,
artichokes & tomatoes – drizzle
with combined dressing & pesto.
Bring up foil sides; double-fold
top & both ends to seal each
packet, leaving room for steam
inside. Place in a 15 X 10 X 1″ pan.
Bake 30-35 minutes until chicken is
done (165 degrees F.). Remove from
oven; let stand 5 minutes then cut
slits in foil to release steam before
opening. Serves 6

(recipe: kraftrecipes.com)
————————–
Bacon-Cheddar Chicken & Potatoes

1/4 C. Ranch salad dressing
6 large bone-in chicken thighs, skin/
visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5) cut
into 1-inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
2 T. chopped fresh parsley

Place chicken in a shallow dish & pour
salad dressing over it – refrigerate
30 minutes to marinate.

Preheat oven 400 degrees F.
Cook bacon in large skillet over
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet; drain bacon
on paper towels. Add potatoes &
onion to skillet & cook 5 minutes,
stirring occasionally. Remove from
heat; crumble bacon & add to potato
mixture, mixing lightly. Spoon into
9 X 13″ baking dish. Remove chicken
from marinade (discard marinade/
salad dressing). Place chicken in dish
over potato mixture. Bake 55 minutes –
1 hour until potatoes are tender &
chicken is fully cooked (165 degrees F.).
Top with cheese & parsley – serve.
Serves 6

(recipe: kraftrecipes)
———————————

Melon Salad w/Basil Dressing

6 C. cantaloupe, chopped
6 C. watermelon, chopped

Dressing:
2 C. fresh sweet basil
1/2 C. vegetable oil
1/2 c. apple cider vinegar
6 T. balsamic vinegar
3/4 C. honey
1 1/2 tsp. salt
1 tsp. black pepper
dash Tabasco sauce

Garnish:
1 C. feta cheese
fresh chopped basil leaves

In food processor pour vegetable
oil, apple cider vinegar, balsamic
vinegar, honey, salt/pepper – blend
until thick & creamy. Add basil & blend
until it is in very small pieces. Taste &
adjust seasonings to your taste. Pour
dressing over melon & toss to cover
melon all over. Chill salad.
Right before serving, toss with Feta
cheese crumbles.

(recipe: mizhelenscountrycottage.com)
—————————————

Crockpot Magic Bars

1 1/3 C. crushed graham crackers
1 stick butter, melted
1 can sweetened condensed milk
2 C. baking morsels/chips (your choice –
poster used 1 part chocolate chips/
1 part white chips & 1 part butterscotch)

In a bowl mix crushed graham cracker
crumbs & melted butter – press mixture
into bottom of crockpot. Pour milk
over top of crust. Layer chips.
Cover & cook on High 1-2 hours until
set & edges are golden. Cool completely
& cut into bars. Bars are done when
you slide a spatula along the edge &
they easily pull away from edge.

NOTE: Let bars cool completely before
cutting – do not cut bars when hot.

(recipe: recipesthatcrock.com)

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

Our weather has been all over the place lately –
from the 70’s to the 90’s – yesterday started
out nice & warm followed by a huge torrent
of rain. It was so loud you could hear it inside
the house so I opened the sliding screen door
for the baby to be able to see & hear it – he
was fascinated (it rained really heavy for
almost 15 minutes straight and then the
sun came out & it was sunny for the rest
of the day!).

Gas prices were steady at $2.89/9 so
I filled up a few days ago – today same
place: $2.79/9…sigh.

I’ll be glad when this babysitting schedule
changes back to me sitting one day a week
for around 4-5 hours; it’s hard to believe
how exhausting it is to do nothing but
read/knit/watch him play (or wrestle
with him), change diapers & monitor his
eating. (I suppose if I were at home instead
of his house I could do other things but our
house is no longer ‘baby proofed’ so this
works out better. (Sorry for the complaining-
getting off my soapbox now . . . )

Hugs;

Pammie

Fun Day!

Today was a great day to hold an ice cream social – temps in the mid-70’s, sunny and a slight breeze. Five ladies joined me to knit & crochet (plus another of our members who is a spinner) Here are a few photos:

Chris & Karen

                             Liz & Sally

                                                  Tracey & Katie

Along with all the fun, we were also given a ‘special treat’ – some of the gentlemen from the Big Chief Chorus were strolling around and the gave us a 3-song serenade!

About half-way through the day I hear “HI, PAM!” – I look up and it’s my husband’s cousin & family – that was a surprise!

   It’s always fun to see family where you don’t expect them!

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

Raspberry/Marshmallow Fluff Salad

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

In large bowl mix yogurt & dry pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries will
soften when the salad sets). Add marsh-
mallows & mix in. Cover & refrigerate
30 minutes. Fold salad with a large spoon
several times after removing from fridge
so that raspberry juice will spread through
the salad.  Serves 15

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

Ham Salad

3/4 C. mayonnaise
1/2 C. finely chopped celery
1/4 C. sliced green onions
2 T. minced fresh chives
1 T. honey
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
5 C. fully cooked/diced ham or turkey
1/3 C. chopped pecans & almonds,
toasted
(slider buns, split – optional)

Mix first 8 ingredients – stir in ham.
Refrigerate, covered, until serving.
Stir in nuts before serving. If desired,
serve on buns. Serves 10

(recipe: tasteofhome.com)
————————————-
Easy Garlic Butter Shrimp &
Vegetable Skillet

about 1 1/2 lb. shrimp, medium size
2 T. unsalted butter
1 T. minced garlic
1 tsp. cumin powder
1 tsp. red chili flakes
1 medium zucchini, cut into cubes
1 C. assorted bell peppers (red/green/
yellow)
1/2 T. fresh lemon juice
salt/pepper, to taste
fresh chopped parsley or cilantro – garnish

In hot pan add butter & a little cooking oil.
Add cleaned shrimp – cook 4-5 minutes until
shrimp turn pink in color. Add minced garlic
& cook 1 more minute. Add cumin & chili
flakes, mix well. Add zucchini & peppers –
mix & cook 3-4 minutes. Add lemon juice &
chopped parsley – toss quickly & turn off heat.
Serve as is, or on top of cooked rice.
Serves 4

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

Crockpot Lasagna Casserole
(low carb)

1 (24 oz) jar marinara sauce
1-2 lb. sausage, browned/drained
4 oz. canned/sliced mushrooms
(optional)
16 slices chicken breast (thin deli
slices)
12 slices mozzarella cheese
15 oz. ricotta cheese
1 1/2 C. shredded mozzarella cheese

In a bowl combine marinara, sausage &
mushrooms. Spoon several spoonfuls
of this mixture into bottom of crockpot
& spread in a very thin layer. Add 8 slices
chicken evenly & top with 6 slices
mozzarella. Add half meat sauce & evenly
dollop dots of half of the ricotta cheese.
Repeat layers beginning with chicken slices,
mozz. slices, meat sauce & ricotta. Top
with mozzarella. Cover & cook on Low 2-3
hours until cheese is melted & casserole
is heated through. Serves 8

For best results: Let casserole cool at least
an hour to make it more sliceable. Placing
it, overnight, in the fridge after cooking will
produce even better slices – just slice &
reheat in microwave.

(recipe: recipesthatcrock.com)
————————————-
Layered Salad for a Crowd

1 C. mayonnaise
1/4 C. whole milk
2 tsp. dill weed
1/2 tsp. seasoning blend
1 bunch romaine lettuce, torn
2 medium carrots, grated
1 C. chopped red onion
1 medium cucumber, sliced
1 (10 oz) pkg. frozen peas, thawed
1 1/2 C. shredded Cheddar cheese
8 strips bacon, cooked/crumbled

Dressing:
In small bowl whisk mayonnaise, milk,
dill & seasoning blend.

Salad:
In a 4 qt. clear glass serving bowl, layer
romaine, carrots, onion & cucumber (DO
NOT TOSS). Pour dressing over top; sprinkle
with peas, cheese & bacon. Cover &
refrigerate until serving. Serves 20

(recipe: tasteofhome.com)
———————————

Grilled Vegetable Medley

2 bulbs garlic (*leave bulbs whole)
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red bell peppers
2 small sweet orange bell peppers
10 stalks asparagus
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Peel garlic* – you want each clove
whole. Rough chop all vegetables.
Heat grill to medium-high heat
(until a thermometer reaches
350 degrees F. or so) – turn temp.
down to Low.
Line grill with a long piece of foil –
turn edges of foil up a bit (as a lip)
to catch all the juices. Drizzle olive
oil on foil & carefully pour vegetables
over foil – drizzle them with more
olive oil & sprinkle with more salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
vegetables are cooked through (onions
should be translucent & garlic should
have a golden brown color) use a
metal spatula to scoop veggies off
of tin foil & into a large bowl.
Squeeze 1 T. lemon juice (about half
of 1 lemon) onto veggies. Sprinkle
1/2 C. grated Parmesan cheese over
top & stir well. Taste & adjust salt/
pepper if needed. Serves 4-6

NOTE: If you are worried about having
garlic breath-when garlic grills away
& gets caramelized on outside, it becomes
very mild & delicious.

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

Crockpot Raspberry Almond
Coffee Cake

Cake:
3 C. flour
1 c. sugar
1/2 C. cold, unsalted butter, cubed
1 tsp. baking soda
1 tsp. baking powder
2 large eggs
1 1/2 C. plain Greek yogurt
1/2 c. unsweetened applesauce
1 tsp. vanilla
1 tsp. almond extract
2 pints fresh raspberries
4 oz. toasted, sliced almonds

Icing:
1/2 C. powdered sugar
2 T. milk
1/4 tsp. vanilla
1/4 tsp. almond extract

Butter bottom & insides of crockpot. In
large bowl mix flour, sugar, cubed butter,
baking soda & baking powder. Using elec.
mixer on slow setting, mix until butter is
cut into dry ingredients & resembles coarse
crumbs. Mix in eggs, one-at-a-time. Add yogurt,
applesauce, vanilla & almond – mix until it
resembles a stiff batter. Using a rubber spatula,
scoop half of batter into prepared crockpot &
spread as evenly as possible. Sprinkle fresh
raspberries evenly over dough. Spread
remaining dough on top of berries, being
careful not to smash the berries too much.
Sprinkle almonds over top of mixture. Place
a single layer of paper towels between the
lid & crockpot. Cover & cook on High 2-3
hours until a toothpick inserted into center
of cake comes out clean. Remove lid & lift
stoneware insert from heating element &
place cake (in insert) on a wire cooling rack –
allow to cool completely.
Once cake is completely cooled, mix icing
ingredients in small bowl & drizzle icing
over cake before serving.
Serves 12

NOTE: If fresh raspberries are not in season,
you can use frozen berries or even raspberry
jam instead

(recipe: crockpotladies.com)
====================

Great day – lots of fun AND I hardly coughed at
all (husband thinks it’s because I was outside
all day in the fresh air). I’m hoping it means I’m
finally getting over this ‘creeping crud’ I have!

Have a great day!

Hugs;

Pammie

Happy Friday!

Just got home from taking the list of knitters over to the historical society for tomorrow – that place is BUZZING! I’m glad I’m ONLY in charge of my wee little band of knitters! As far as I know there will be 6 other ladies joining me under the sycamore tree to knit – ought to be fun.

There are SO MANY great summer recipes coming in – I don’t know where to begin! (Got ‘lost’ on http://www.tasteofhome.com because they have SO many great/easy recipes! Go, check them out!)

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

Blueberry Cupcakes w/Cream Cheese
Frosting

Cupcakes:
1 2/3 C. flour
1/4 tsp. salt
1 tsp baking powder
1/2 C. (1 stick) butter, softened
2 eggs
3/4 C. plain Greek yogurt (or sour cream)
2/3 C. sugar
1 tsp. vanilla
1 1/4 C. fresh blueberries
1/4 C. milk
1 T. flour (for blueberries)
1/4 C. brown sugar, for topping
1/2 C. granulated sugar, for topping
1 tsp. cinnamon, for topping
=
Frosting:

1 1/4 sticks butter, softened
1 tsp. vanilla
8 oz. cream cheese, softened
2 2/3 C. powdered sugar
=
NOTE: If desired, additional blueberries
to top frosted cupcakes
=
Cupcakes:

Preheat oven 375 degrees F. Line a
12- count muffin pan with paper liners
or spray with nonstick cooking spray.
In small bowl toss blueberries with
1 T. flour. In another bowl whisk flour,
baking powder & salt. In a large mixing bowl,
beat together butter & sugar until fluffy;
add in eggs, vanilla & yogurt – beat
until combined. Gradually add in flour
mixture & milk, alternating between the
two – beat until just combined. Fold in
blueberries & divide batter evenly into
cupcake pan. In another bowl mix brown
sugar, granulated sugar & ground cinnamon
for topping – sprinkle on top of cupcakes
& press lightly to help mixture adhere to
batter. Bake 20-22 minutes until a toothpick
inserted into the center comes out clean.
Let cupcakes cool 10 minutes before
removing from pan, then cool completely
on a wire rack before frosting.

Frosting:

Using an elec. mixer, beat butter & cream
cheese on High speed until fluffy then
gradually add in powdered sugar & vanilla.
Continue beating about a minute until
fully mixed & fluffy. Frost on cooled
cupcakes. Makes 12 cupcakes

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

Crockpot Coca Cola Pork Chops

4-6 large pork chops (can use
bone-in – any pork chops will do)
1 C. Coca Cola (can use diet/
Pepsi or any cola drink)
2 T. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1 C. ketchup
2 T. grape jelly (optional)
1 tsp. minced garlic

Brown chops in a skillet on stove-
place in crockpot. Whisk Coke,
brown sugar, pepper/salt, ketchup,
onion, jelly (if using) & minced garlic
using a wire whisk – pour over chops.
Cover & cook 7-8 hours on Low or
4-5 hours on High. Serve with the
grave poured over them. Serves 4-6

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

Balsamic Green Bean Salad

2 lb. fresh green beans, trimmed/
cut into 1 1/2″ pieces
1/4 C. olive oil
3 T. lemon juice
3 T. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. black pepper
1 large red onion, chopped
4 C. cherry tomatoes, halved
1 C. (4 oz) crumbled feta cheese

Place beans in a 6 qt. stockpot; add
water to cover & bring to a boil.
Cook, covered, 8-10 minutes until
crisp-tender. Drain & immediately
place in ice water. Drain & pat dry.
In small bowl whisk oil, lemon juice,
vinegar, salt, garlic powder, mustard
& pepper – drizzle over beans. Add
onion; toss to coat. Refrigerate,
covered, at least 1 hour.
Just before serving, stir in tomatoes
& cheese. Serves 16 (3/4 C. each)

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

Artichoke/Shrimp/Pasta Salad

1 (16 oz) pkg. bow tie pasta
2 lb. peeled/deveined/cooked
shrimp (31-40 per lb)
2 (7.5 oz, ea) cans marinated,
quartered artichoke hearts, drained
2 (2 1/4 oz, ea) cans sliced ripe
olives, drained
2 C. (8 oz) crumbled feta cheese
8 green onions, sliced
1/2 C. chopped fresh parsley
1/4 C. chopped fresh basil

Dressing:
1/2 C. white wine vinegar
1/2 C. olive oil
1/4 C. lemon juice
2 T. chopped fresh basil
2 tsp. Dijon mustard
fresh ground black pepper – optional

Cook pasta accordg. to pkg. directions
for al dente; drain & rinse with cold
water – drain well. In large bowl combine
pasta, shrimp, artichokes, olives, cheese,
green onions, parsley & basil.
In small bowl whisk vinegar, oil, lemon
juice, basil, mustard & (if using) black
pepper. Pour dressing over pasta mixture
& toss to coat. Refrigerate, covered,
2 hours before serving.
Serves 12 (1 1/3 C. each)

(recipe: tasteofhome.com)
——————————–

Turkey Almond Salad

2/3 C. Miracle Whip salad dressing
1 T. milk
2 tsp. prepared mustard
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
3 C. cooked/cubed turkey
2 C. shredded cabbage
3/4 C. diced celery
1/2 C. sliced green onion
1 1/2 C. chow mein noodles
1/2 C. slivered almonds, toasted
2 T. sesame seeds, toasted

In large bowl combine first 6 ingredients.
Add turkey, cabbage, celery & green
onions – toss to combine. Cover & chill
several hours.
Just before serving, add chow mein noodles,
almonds & sesame seeds – toss to combine.
Serves 6

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

Cuban Sliders

2 (12 oz, ea) pkgs. Kings Hawaiian
sweet rolls
1 1/4 lb. thinly sliced deli ham
9 slices Swiss cheese (about 6 oz)
24 dill pickle slices
1/2 C. butter, cubed
2 T. finely chopped onion
2 T. Dijon mustard

Preheat oven 350 degrees F.
Without separating the rolls, cut each
pkg. of rolls in half horizontally. Spray
a 9 X 13″ baking dish with nonstick
cooking spray & arrange bottom halves
of buns in pan. Layer bun bottoms with
ham, cheese & pickles – replace top halves
of rolls.
In a microwave, melt butter – stir in onion &
mustard – drizzle over roll tops. Bake, covered,
10 minutes. Uncover & bake until golden
brown & heated through, 5-10 minutes more.
Makes 2 dozen sliders

(recipe: tasteofhome.com)


4-Cheese Spinach Lasagna

2 C. chopped fresh broccoli
1 1/2 C. julienned carrots
1 C. sliced green onions
1/2 C. chopped sweet red pepper
3 cloves garlic, minced
2 tsp. vegetable oil
1/2 C. flour
3 C. whole milk
1/2 C. grated Parmesan cheese,
divided
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 oz) pkg. frozen, chopped
spinach – thawed & squeezed dry
1 1/2 C. cottage cheese
1 C. shredded mozzarella cheese
1/2 C. shredded Swiss cheese
12 lasagna noodles, cooked/drained

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet saute vegetables & garlic
in oil until crisp-tender – remove from
heat. In small heavy saucepan whisk
flour & milk until smooth – bring to
boil; cook & stir 2 minutes. Reduce
heat; stir in 1/4 C. Parm. cheese, salt &
pepper – cook 1 minute longer until
cheese is melted. Remove from heat;
stir in spinach (set 1 Cup aside).
In large bowl, combine cottage cheese,
mozzarella & Swiss cheeses – spread
1/2 C. spinach mixture in prepared pan.
Layer with 4 cooked noodles, half cheese
mixture, vegetables & 3/4 C. spinach
mixture – repeat. Top with remaining
noodles, reserved spinach mixture &
remaining Parm. cheese. Cover & bake
35 minutes. Uncover, bake 15 minutes
longer until bubbly. Let stand 15 minutes
before cutting.
Serves 12

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

Best Peanut Butter Brownies Ever!

Filling:
3/4 C. peanut butter
1/2 C. granulated sugar
1 egg, room temp.

Brownies:
1 (12 oz) pkg. semi-sweet or bittersweet
chocolate chips
6 T. unsalted butter, cut into small cubes
3/4 C. granulated sugar
1 tsp. vanilla
3 eggs, room temp.
1/4 C. unsweetened cocoa powder
1/3 C. cornstarch
1/2 tsp. salt
1 C. mini semi-sweet chocolate chips

Ganache (chocolate topping)
10 oz. bittersweet chocolate, chopped
1/2 C. heavy whipping cream
=
Preheat oven 350 degrees F.
Lightly spray 9-inch square baking pan
with nonstick cooking spray; line the
pan with parchment paper, leaving
an overhang on both sides (to be used
as handles to pull brownies out).

Filling:
In medium bowl combine all filling
ingredients thoroughly.

Brownies:
In large microwave-safe  bowl combine
chocolate chips & butter. In 30-second
increments on High heat, melt chips,
stirring in between until melted. Stir
in sugar & vanilla until completely combined.
Add eggs, one at a time, stirring in between
until combined. In a small bowl, whisk cocoa
powder, cornstarch & salt; add dry mixture
to wet mixture & stir vigorously until mixture
is smooth & begins to pull away from sides of
bowl (1-2 minutes). Stir in mini chocolate chips.
Pour two-thirds of batter into prepared pan &
smooth top using a spatula. Drop small spoonfuls
of peanut butter mixture on top of brownie batter.
Spoon remaining brownie batter on top & smooth
using the back of a spoon. (it doesn’t have to be
perfect). Bake 33-37 minutes until a wooden
toothpick inserted into center comes out with a
few moist crumbs. (watch brownies closely
after 30 minutes – do not rely on the time as much
as using the toothpick method). Cool brownies
completely on a wire rack or in fridge.

Ganache:
In a heat-proof bowl place chopped bittersweet
chocolate. Heat whipping cream until scalding hot –
pour over top of chocolate & let stand 5 minutes.
Stir until smooth (if chocolate hasn’t melted all
the way, heat in microwave on High heat in 15
second increments, stirring in between, until
fully melted.)  Pour mixture over top of cooled
brownies & use a spatula to spread on top to
smooth. Refrigerate until ganache has completely
set. Cut into bars & serve.
Store any leftovers in an airtight container in fridge.
Serves 36

(recipe: momontimeout.com)

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

The weather is looking very nice for
tomorrow’s event – sunny & in the 70’s
YAY!

Today was Day 5 of the Z-pack antibiotics
& I’m STILL coughing my head off – sigh.
Been taking Robitussin to help with that.

Have a great Friday!

Hugs;

Pammie

Happy Wednesday!

Today is Day #3 of my being on antibiotics and (I hesitate to say) I think I ‘might’ be feeling a little better! Went to my library knit group, paid our summer taxes & a quick trip to the dollar store – that’s more than I’ve done in a good THREE PLUS weeks! Yes, I’m still coughing some but am feeling a little more energy – YAY!

Our weather is really nice – in the 70’s & sunny; hoping that continues this Saturday for the Historical Society’s Ice Cream Social – yes, I’m still planning on going. It’s 12 – 5 p.m. so we’ll see; there are now 5 (maybe 6) ladies interested in joining me for knitting/crochet under the sycamore tree (along with my friend who will be spinning wool) – sounds exciting!

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

No-Bake Blackberry Yogurt Pie

1 (9 inch) graham cracker pie crust
2 T. cold water
1 T. lemon juice
1 1/2 tsp. unflavored gelatin
4 oz. cream cheese, softened
3 (6 oz, ea) containers blackberry
yogurt
1 C. Cool Whip, thawed

additional Cool Whip for topping,
optional
1 C. fresh blackberries – garnish

In a saucepan add water & lemon juice;
sprinkle gelatin on top. Heat on Low
until gelatin is dissolved – let cool
about 5 minutes. In a bowl, beat
cream cheese until smooth. Add in
yogurt & then add gelatin mixture –
beat until combined – fold in Cool
Whip & spoon evenly into pie crust.
If desired, top with additional Cool
Whip & garnish with fresh blackberries.
Refrigerate 2 hours before serving.
Serves 6

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

Mexican Three Bean Salad

1 can each:
(15 oz) cannellini beans, drained/rinsed
(15 oz) black beans . . ”     ”
(15 oz) kidney beans . . ”  ”
1 C. frozen corn kernels, defrosted
1/2 C. poblano peppers, finely diced
1/2 C. red bell pepper, finely diced
2 T. chopped fresh parsley
1 T. chopped fresh cilantro

Dressing:
1/4 C. olive oil
3 T. white wine vinegar
1 T. fresh lemon juice
1/8 tsp. cumin
1/4 tsp. chipotle chili powder
1 clove garlic, minced
1 T. sugar
pinch salt
pinch black pepper

Place drained/rinsed beans, corn,
onion, peppers, parsley & cilantro in
a large bowl. Mix all dressing ingredients
in a small bowl & whisk well – pour over
bean mixture & toss to coat. Chill until
ready to serve. Serves 6-8

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

Fried Pork Chops & Gravy

5-6 center-cut pork chops (about 3 lb)
1 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
3-4 T. oil for frying (or bacon drippings)
2 1/2 C. water
1/2 C. milk
=
Recipe makes chops & gravy –
you can serve with cooked
mashed potatoes, rice, noodles,
etc. to serve 5-6 people
=
Heat oil in large skillet.
Place flour in a shallow pan (like a
pie plate) – whisk in black pepper, salt &
garlic powder. Dredge chops in flour until
fully coated on both sides & brown chops
on both sides. Turn down heat, cover skillet
& cook about 15 minutes until chops are
thoroughly cooked. Remove from pan &
place on a plate – cover to keep chops warm.
Add enough flour to skillet to make a paste
(you can use the flour from dredging & might
need a bit more) Cook & stir until flour is
browned; add water & milk & bring to a boil.
Cook to desired thickness for gravy. (Makes
about 2 1/2 C. gravy) Serve over chops &
cooked rice, mashed potatoes or noodles.

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

Crockpot Catalina Chicken Thighs

1 lb. boneless skinless chicken thighs
3/4 C. Catalina salad dressing
1 C. pineapple chunks
1/4 C. juice from pineapple chunks

2 C. cooked rice

Place chicken in bottom of crockpot;
pour dressing on top. Top with pineapple
chunks & pour pineapple juice on top.
Cover & cook on Low 3-4 hours or
High 1 1/2 – 2 hours. Serve over a bed
of cooked rice – ladle sauce over top.
Serves 3-4

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

BBQ Chicken Dinner Packets
(Grill recipe or oven)

1/2 C. BBQ sauce
2 c. thinly sliced small red-skinned
potatoes (4-6)
4 boneless skinless chicken breasts
(5 oz, ea)
1 C. chopped green bell pepper
1/4 C. chopped onion
1/4 tsp. ground black pepper
1/2 C. shredded Cheddar cheese

Preheat grill to medium-high heat. Place
four 18 X 12″ pieces of heavy foil on the
counter – spray each with nonstick cooking
spray.
For Each Packet:
spread a generous tsp. BBQ sauce in center
of foil; place 1/2 C. potatoes in single layer
over sauce – spoon another tsp. sauce over
potatoes. Top potatoes with chicken. Spoon
1 tsp. sauce over each breast & top each
with 1/4th of bell pepper, onion & black
pepper. Bring up short sides of foil & double
fold top – double fold both ends to seal each
packet, leaving space for steam to gather.
Place packets on grill; cover grill & cook
15-20 minutes until chicken is no longer
pink in centers (165 degrees F.) and potatoes
are tender. Carefully open packets – sprinkle
1/4 of cheese on top of each breast. Close
foil & allow to stand 2 minutes until cheese
melts. Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as directed above &
place packets on a shallow pan. Bake
20 minutes until chicken is no longer
pink in center & potatoes are tender.

(recipe: readyseteat.com)
————————————–
Roasted Blue Cheese Potato Salad

1 yellow onion, sliced 1/4″ thick
3 lb. baby red potatoes
3/4 C. diced celery
1/3 C. mayonnaise
1/2 C. crumbled blue cheese
2 T. chopped fresh basil
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven 425 degrees F.
Spray bottom of a baking sheet
generously with nonstick cooking
spray. Evenly spread out onion slices
& potatoes on sheet. Bake 20-25
minutes until potatoes are browned
& tender. Chill immediately.
Dice chilled onions & place in a large
bowl with chilled potatoes, celery,
mayo, blue cheese, basil, salt/pepper –
mix until combined. Serve chilled.
Serves 10

(recipe: readyseteat.com)
——————————

Crockpot Chili Dogs

6 Oscar Mayer Selects uncured
Angus Bun-length Beef franks
1 (15 oz) can chili with beans
6 hot dog buns
1/2 C. shredded Cheddar cheese
1/2 C. chopped onions

Place hot dogs in crockpot; top
with chili. Cover & cook on High
1 hour until heated through.
Turn temperature to Low until
ready to serve. Fill buns with
hot dogs; top with chili, cheese
& onions. Serves 6

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

Raspberry Lemonade No-bake Pie

1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed
1 (12 oz) can frozen raspberry (or any
flavor) lemonade, thawed
1 T. lemon juice (only if you want it
more tart)
4 drops red food coloring (optional)
1 (9 oz) prepared graham cracker pie
crust

Garnish:
whipped cream (or Cool Whip,
thawed)
fresh raspberries

In large bowl mix condensed milk,
Cool Whip, lemonade, lemon juice
(if using), & food coloring. Pour into
(baked/cooled) pie crust & smooth
out top. Freeze 4 hours.

A few minutes before serving:

Garnish with above suggested
garnishes & serve. Serves 8

(recipe: whoneedsacape.com)

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

Not much else new around here – husband is
still coughing but isn’t going to the doctor until
next Thursday – we’ll see how that goes.

Babysat my 1 yr old grandson yesterday –
he’s learning new things almost every day
now. As I was getting ready to leave I
pulled my keys out of my purse, looked
over and he’s waving at me like he’s the
Queen of England and saying: “Bye!,
Bye!” I got my son’s attention and said:
“Have you ever seen him do this before?”
Of course, the answer was: “No!” Too
funny – he stood at the door the entire
time I was backing my van out of their
driveway, waving & grinning (of course
I had my window down & was waving at
him, too). Growing up SOoooooo fast!

Enjoy your day;

Hugs;

Pammie