I’m ‘getting it’ – slowly but surely!

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

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

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

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

4-Layer Chocolate Dessert

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

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

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

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

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

Ham & Cheese Pie

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

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

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

Baked Broccoli & Cheese

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

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

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

London Chicken

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

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

NOTE: Poster says this is great served
over cooked rice

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

Layered Tex-Mex Taco Salad

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

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

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

Crockpot Lasagna

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

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

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

Cheesecake-filled Strawberries

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

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

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

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

I’ll put in photos of both soon.

Enjoy your day!

Hugs;

Pammie

and a Happy Tuesday to you, too!

Sorry I’ve been absent & not posted – no good reason other than being busy! Babysat youngest grandson yesterday for 5 1/2 hours; for the most part it was easy – got some knitting done. I’ve started a new (to me) pattern called Tassel stitch; it’s 8 rows for one pattern and I’ve decided it will make a good baby boy blanket, doing it in medium blue yarn. Am also babysitting for a few hours tomorrow – I’ll be pretty good at this by the time I’m done, right?

He’s officially 2 months old now!

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

Lemon Lush

Bottom Pecan Layer:
2 C. flour
1 C. butter, melted/cooled
1/2 C. finely chopped pecans*
1/4 C. granulated sugar

Lemon Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese,
softened to room temp.
1 C. granulated sugar
1-2 T. fresh squeezed lemon juice

Lemon Pudding Layer:
2 (3.4 oz, ea) pkgs. instant lemon
pudding mix
1 1/2 C. milk

Topping:
1 (8 oz) tub Cool Whip, thawed
(or you can use the same amount
of whipped cream)
zest of 1/2 lemon
(optional: sprinkle finely chopped
pecans on top OR thinly sliced
lemon quarters arranged on top)

Preheat oven 350 degrees F.
In large bowl combine flour, melted/
cooled butter, ground pecans & 1/4
C. sugar – press into bottom of 9 X 13″
baking pan & bake 20-25 minutes until
golden brown. Allow to cool completely
before adding any layers.
Using an elec. mixer, combine cream
cheese, 1 C. sugar, 1-2 T. fresh lemon
juice – mixture should be even & smooth;
spread evenly on top of baked/cooled
bottom crust.
In large bowl whisk milk & instant pudding
mix until set (4-5 minutes); spread evenly
on top of cream cheese layer.
Spread thawed Cool Whip on top of
pudding layer & add lemon zest and/or
finely chopped pecans. Refrigerate 1 hour
to set before serving. Serves 6-8

NOTE: You can freeze it overnight for more
defined slices. Do NOT freeze if you substitute
whipped cream – it might not hold up like
Cool Whip. Make sure you use a sharp knife
when cutting if it’s frozen.

*you can put them in a food processor to
pulse, also

(recipe: amandascookin.com)
———————–

Crockpot Ham & Bean Soup
(overnight recipe)

1 lb. mixed dried beans
ham bone
1 1/2 C. cooked, cubed ham
1 large onion, chopped
3/4 C. chopped celery
3/4 C. carrots, sliced or chopped
2 T. fresh parsley, chopped
6 C. water
2 T. Worcestershire sauce
1 bay leaf
1 tsp. ground mustard
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (2-4 T)
1 (15 oz) can diced tomatoes
1 C. tomato juice

Place beans in large bowl & cover
with 6 C. water – soak overnight/
drain liquid. Add beans, ham bone,
ham, onion, celery, carrots, parsley,
water, Worc. sauce, bay leaf, ground
mustard, chili powder, salt/pepper to
crockpot. Cover & cook on Low 8-10
hours or High 5-6 hours. Combine
lemon juice, tomatoes & tomato
juice – stir into soup. Remove bay
leaf & ham bone before serving.
Serves 10

(recipe: 365daysofcrockpot.com)
———————————

Ham & Cheese Puff
(brunch, lunch or dinner)
OVERNIGHT recipe

2 (1 lb, each) loaves Italian
bread, cut into 1-inch cubes
6 C. cubed, fully cooked ham
1 1/2 lb. Monterey Jack or
Muenster cheese, cuted
1 medium onion, chopped
1/4 C. butter
16 large eggs
7 C. milk
1/2 C. prepared mustard

Toss bread, ham & cheese in a
LARGE bowl then divide between
2 greased 9 X 13″ baking dishes.
In a skillet saute onion in butter
until tender; transfer to a bowl.
Add eggs, milk & mustard; mix
well then pour over bread
mixture. Cover & refrigerate
overnight

Remove from fridge 30 minutes
before baking.
Preheat oven 350 degrees F.
Bake, uncovered, 55-65 minutes
until a knife inserted near center
comes out clean. Serve immediately.
Makes 24-30 servings

(recipe: tasteofhome.com)
——————————–

Nanny’s Parmesan Mashed Potatoes

5 lb. potatoes, peeled/cut into
1″ pieces
3/4 C. butter, softened
3/4 C. sour cream
1/2 C. grated Parmesan cheese
1 1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. pepper
3/4 – 1 C. milk, warmed
2 T. minced fresh parsley

Place potatoes in a 6-qt. stockpot;
add water to cover & bring to boil.
Reduce heat; cook, uncovered,
10-15 minutes until tender. Drain;
return potatoes to pot & stir over
Low heat 1 minute to dry. Coarsely
mash potatoes, gradually adding
butter, sour cream, cheese, seasonings
& enough milk to reach desired
consistency. Stir in parsley.
Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
———————————-
Granny’s Vegetable Salad
(overnight recipe)

3/4 C. white vinegar
1/2 C. vegetable or olive oil
1 C. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 (15 oz) can small green peas,
drained
1 (14.5 oz) can French-style
green beans, drained
2 (11 oz, ea) cans sweet or
shoepeg corn, drained
1 C. diced celery
1 C. diced bell pepper
1 C. diced onion
1 (2 oz) jar diced pimientos,
drained

Combine vinegar, oil, sugar, salt
& pepper in small saucepan;
bring just to a boil over medium-
high heat, stirring constantly
until sugar dissolves. Remove
from heat & allow to cool.
Combined remaining ingredients
in large bowl & pour vinegar
mixture over all, stirring to coat.
Cover & chill 8 hours until
thoroughly chilled. Serve with a
slotted spoon.

(recipe: southernplate.com)
———————————
Sweet & Sour Green Beans

6-7 slices bacon
1/2 onion, chopped
1 (32 oz) pkg. frozen French-style
green beans (or other green beans)
2 T. vinegar
2 T. granulated sugar
salt/pepper, to taste

Cut bacon into 1-inch segments;
place in skillet with onion & cook
over medium heat until browned;
stirring often; remove to a plate.
Add beans to skillet & continue
cooking over medium heat until
they are desired tenderness;
add vinegar & sugar – stir. Add
bacon & onions to skillet & let
simmer a few minutes, stirring
often. Add salt/pepper, to taste
& serve warm.

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

(Lower fat) Buttermilk Oven-
Fried Chicken

8 bone-in chicken pieces (thighs,
drumsticks, breasts or a mix)-skin
can be removed before preparation,
if desired
1 T. oil*

Buttermilk Dip:
1 C. buttermilk**
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. hot sauce (optional)

Coating:
2 C. flour
1 T. kosher salt
1 T. paprika (smoked is best)
1/2 tsp. black pepper
1 T. garlic powder
2 tsp. onion powder
1 tsp. sugar

*Oils: canola, peanut or vegetable –
avoid olive oil due to it’s smoking
point

Place oil in large baking sheet (15 X 10
jelly roll pan works well) or large baking
pan (metal roasting works well, too).
Place pan in oven & heat to 350 degrees F.

Whisk all buttermilk dip ingredients in large
bowl; mix all coating ingredients in another
large bowl. Dip chicken into buttermilk then
into coating mixture – again, dip piece in
buttermilk & coating mixture – place chicken,
skin sides down on hot baking sheet. Bake
25 minutes. Turn chicken over & bake another
20 minutes. Serves 4-8

** If you do not have Buttermilk:
In a 2-cup measuring cup pour 1 T.
lemon juice or vinegar – pour milk
into cup to the 1-cup mark & stir
with a fork. Let stand 5 minutes &
you now have 1 cup buttermilk

NOTE: To prevent flour from getting gloppy
from the dipping, only add enough to coat
a few pieces then add more for next batch.
Poster also adds: she uses an oblong pan for
flour dip because it gives you space to roll
the chicken in the coating

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

Quick (Ravioli) Lasagna

1 (20 oz) bag frozen ravioli, any flavor
1 1/4 C. spaghetti sauce
1 (8 oz) pkg. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Spray an 8 X 8″ baking dish with
nonstick spray. Spoon about 1/4 C.
spaghetti sauce on bottom of dish;
add a layer of ravioli on top &
sprinkle with half mozzarella cheese.
Repeat layers, finishing with mozzarella
on top. Sprinkle top with Parmesan
cheese. Cover & bake 30 minutes.
Uncover & bake an additional 10
minutes until cheese is bubbling.
Let stand 10 minute before cutting.
Serves 4-6

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

Apple Brownies

3 large sweet apples, peeled/
cored & chopped (2 1/2 – 3 cups)
1 1/4 C. flour
1 C. sugar
1/4 C. orange juice
12 T. unsalted butter, room
temp.
1 large egg
1 T. lemon juice
1 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg

Place chopped apples in large bowl
& pour lemon juice over – toss to
coat fully.
Preheat oven 350 degrees F.
Lightly spray 8 X 11″ baking dish
using nonstick spray (or butter).
In medium bowl whisk flour,
cinnamon, baking powder, salt &
nutmeg. In another large bowl or
mixer cream butter & sugar until
fluffy & lightened in color. Mix
in egg & vanilla until incorporated;
mix in orange juice – gradually add
dry ingredients. Stir until just
combined then fold in chopped
apples. Pour mixture into prepared
dish. Bake 40-45 minutes until golden
brown. Remove from oven & let cool,
then slice into squares. Makes 1 dozen
squares.

(recipe: 12tomatoes.com)

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

Hope things are going good for you;

Hugs;

Pammie

A little ‘unplanned’ walk –

Just came in from picking a big bunch of daffodils – regular & doubles plus some miniatures and some narcissus; to that bunch I added a few branches of forsythia – I LOVE spring flowers!

Today I had a few errands to run, nothing big: drugstore, mailbox, bank & library. Accomplished all but the last one but, upon getting out of my car at the bank I suddenly realized I had locked my keys in my car! (got slightly distracted when I remembered that I forgot to fill out a deposit slip, so I laid the keys on the dash, filled out the form & got out – I always hit the ‘door lock’ button when I open it . . . ooooooooops! I called my husband and asked if he could drive them up to me, as we only live about 2 minutes away. He very nicely reminded me that his Jeep needed a ‘jump’, the battery was dead. He suggested I call AAA – I said, that’s silly, it’s too close – I’ll walk home & get them. He replied he’d meet me half-way, so that’s what we did and then we both walked to the bank & I drove him home. Nothing like a little ‘unplanned’ exercise, right? Finished up by going to the library, so my errands are now complete.

This is the beginning week of work for our grandbaby’s Momma, so I will be watching him tomorrow 11 a.m. – ? (whenever either his Mom or Dad get home – hopefully before I need to go to my special needs group . . . we’ll see!).

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

Dreamsicle Cake

1 box white cake, prepared*
1 small box orange Jell-O
1 C. hot water
1/2 C. cold water
1 (8 oz) pkg. cream cheese,
softened
1 1/3 C. powdered sugar
(1 T. water – to thin frosting,
if needed)

(Poster prepared her cake in
a bundt pan but you could use
a 9 X 13″ pan sprayed with nonstick
spray then prepare cake & let cool.
Poke cooled cake all over with a fork,
skewer or chop stick. In 2-Cup measuring
cup heat 1 C. water to boiling & dissolve
Jell-O in boiling water. Add 1/2 C. cold
water & stir then pour entire contents
over cake (cake will absorb it all).
Frosting:
Mix cream cheese & powdered sugar (add
more water if needed to thin). Spread
over cooled cake & refrigerate 2 hours.
Serves 12

(recipe: goodenessgracious.com)
———————————

California Veggie Casserole

2 (14 oz, ea) cans artichoke
hearts, drained/quartered
2 (9 oz, ea) pkgs. frozen chopped
spinach, thawed/squeezed dry
2 (8 oz, ea) pkgs. cream cheese,
softened
3/4 C. milk
5 T. butter, softened
1/2 tsp. garlic powder
1/2 tsp. ground nutmeg
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place artichoke
hearts in bottom of dish; top
with spinach. In large bowl
combine cream cheese, milk,
butter, garlic powder, nutmeg
& pepper; dollop mixture over
spinach then spread carefully
with a knife. Sprinkle Parmesan
cheese on top & bake 35-40
minutes until heated through.
Serves 8

NOTE: Dish can be prepared
ahead of time: prepared then
cover & refrigerate. Before
you are ready to serve, bake
casserole in preheated oven
& serve hot

(recipe: mrfood.com)
————————–

Minty Pea Salad

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

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

(recipe: mrfood.com)
—————————

Crockpot Cashew Chicken

5 boneless, skinless chicken breasts
cut into small cubes
2 chili peppers, seeded/chopped
(optional)
1 bunch bok choy (Chinese cabbage)
cleaned of dirt
1 C. cashews, toasted
4 T. cornstarch or flour
2 T. olive oil
kosher salt/ground pepper,
to taste

Sauce:
1/2 C. soy sauce
3 cloves garlic, minced
4 T. hoisin sauce
2 T. rice wine vinegar
2 T. brown sugar
2 T. ketchup
2 T. chili sauce
1/2 tsp. sesame oil
1/2 tsp. freshly grated ginger

Cooked rice for 6

Place cornstarch, salt/pepper in large
ziplock bag; add chicken cubes, seal
& shake vigorously to fully coat cubes.
Heat oil in large skillet over medium-
high heat; cook chicken 2-3 minutes
per side until browned then transfer
to crockpot. Add bok choy (& peppers,
if using). In bowl whisk soy sauce, garlic,
hoisin sauce, rice wine vinegar, brown
sugar, ketchup, chili sauce, sesame oil
& ginger until combined – drizzle over
chicken & bok choy – toss to combine.
Cover & cook on Low 3-4 hours. Add
cashews during last 30 minutes of
cooking, or just before serving.
Serve over cooked rice.
Serves 6

(recipe: 12tomatoes.com)
————————————–
Quick Onion Casserole

5 large sweet onions, sliced
12 crumbled Ritz-type crackers
1 lb. brown & serve sausage,
crumbled
1 (10 3/4 oz) can cream of
mushroom soup
1/2 tsp. seasoned salt
1/2 C. grated Cheddar cheese

Preheat oven 400 degrees F.
Place half of onions on bottom
of 9 X 13″ baking dish. Layer
with crushed crackers, sausage,
remaining onions, soup, salt &
cheese. Bake 1 hour until golden.
Serves 4-6

(recipe: mrfood.com)
—————————–

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

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

Crockpot Ham Steaks & Pineapple
Rings

2 1/2 lb. ham, sliced into 1/2″ slices
1 (20 oz) can pineapple slices –
reserve juice for sauce
1 (6 oz) can marashino cherries,
drained
3 T. brown sugar (packed)
1 T. mustard
1 T. apple cider vinegar

Place ham slices, pineapple slices &
cherries in crockpot. In medium
bowl mix pineapple juice, brown
sugar, mustard & apple cider
vinegar – whisk until smooth &
pour over ham. Cover & cook on
Low 5 hours WITHOUT opening
lid during cooking time. Drizzle
sauce over each serving. Serves 8

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

Crockpot Scalloped Potatoes &
Ham

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. diced, cooked 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)

Layer half of potato slices, onion,
ham & cheese. Sprinkle with salt
& pepper. Repeat layers with
remaining potatoes, onion, ham
& cheese. In small bowl stir soup
& water – spoon over potato
mixture. Cover & cook on Low
7-8 hours. Sprinkle with chives
before serving (if desired)
Serves 6

(recipe: mrfood.com)
————————————–

Honey-Lime Fruit Salad

8 C. fresh fruit – watermelon (cut
into bite sized pieces), cantaloupe
(cut into bite-sized pieces), pineapple
(cut into bite-sized pieces), Kiwi,
peeled/sliced, strawberries sliced,
blueberries, black raspberries, grapes,
peaches
1/2 C. fresh lime juice
zest of 2 limes
1/2 C. honey
slivered almonds (optional)

Clean & cut fruits & place in large
bowl. Zest limes into bowl; juice
limes & combine with honey – pour
over fruit. Chill for at least 1 hour
before serving. Sprinkle top with
slivered almonds before serving,
if desired.

Serving idea: You could use the
pineapple or watermelon to be
the serving bowl: Slice either fruit
in half (for pineapple, from top
where leaves are, down to bottom)
hollow out the fruit (using flesh for
salad) & once mixed up, pour
fruit salad into either pineapple or
watermelon ‘shell’ for serving.

(recipe: pockchangegourmet.com)

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

Our weather is STILL really nice – in the 60’s with
sunshine & clear skies; we’re supposed to get
some rain in the next few days but hey – it’s
good for the flowers, right?

Not much else new – gonna be busy this
next few days: special needs group Weds.,
fund raiser Thursday for a group our special
needs group supports (they give our kids jobs
on a farm) and Gym Night Friday (special
needs group) – might even have a babysitting
early day thrown in – who knows?

Hope you had a GREAT Easter and are still
enjoying some of the leftovers – I’ll try to
post some ham/leftovers recipes soon.

Hugs;

Pammie

Freebies by the side of the road!

Yesterday while driving home from evening church I spotted something along side the road at the end of someone’s driveway. Took me a bit of turning around before I was able to get to the driveway; as I got out of my car a gentleman who lived there asked if he could help me. I pointed to a rather nice baby changing table and he piped up and said: “It’s Free! You can have it!” I was thrilled! (mind you, here I am still dressed in my church clothes – fancy blouse & skirt, heels, etc.) He immediately says: “I can help you load it – here, let me give you a hand!” What a nice man! I told him that very soon we would be babysitting our grandson and that was the one thing I still needed. He said he thought that they might have picked up this very changing table, themselves, on the side of the road – how advantageous, right? I will need to find a pad for it and clean it up a bit (there was a bit of mud on the legs, since that driveway was a bit muddy – but mud never hurt anyone and I’ve got lots of cleaning supplies). YAY! I’m really thrilled! There are still only two items I’d like to purchase in the near future (for the baby): a walker and a high chair, neither of which I will be needing immediately. This week begins our baby’s Mom going back to work; I texted her a bit earlier asking if she has a schedule yet and she texted she will find out today. As she put it: “Our little guy is ready for  some ‘Grandma Pam’ time” Awwwwww – I’m ready! Her mother & I will be the babysitters while both parents are working which means I will be a bit more busy than my usual, but that’s OK.

Have you started planning your Easter meal yet? I haven’t heard from my oldest son as to what time OR what sides, so I’m still just waiting. Not sure, either, whether middle son & his new girlfriend will be joining us – she’s a Vegan (whole new learning experience for our family). I’m very happy for middle son – she’s very sweet and seems to really like our son. He’s a great guy but (as people would say) he’s a bit of a NERD – loves video games, Japanese Anime (cartoons) – he says he’s a lot like me (more emotional, caring, etc. than most guys are). We’ll see where all this goes.

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

No-Bake Banana Split Dessert

Crust:
2 C. graham cracker crumbs
1/2 C. unsalted butter, melted

Cream Cheese Layer:
12 oz. cream cheese, room temp.
1/4 C. granulated sugar
1 (8 oz) tub Cool Whip, thawed

Fruit & Toppings:
3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
drained well
16 oz. strawberries, hulled/sliced
1 (8 oz) tub Cool Whip, thawed
1/2 c. chopped walnuts
chocolate syrup
maraschino cherries

Spray a 9 X 13″ baking dish with
nonstick spray. In medium bowl
mix graham cracker crumbs &
melted butter with a fork, stirring
until all of crumbs are evenly moistened.
Dump crumbs into prepared pan &
press into an even layer. Refrigerate
while preparing next layer.

In medium bowl mix cream cheese &
sugar using elec. mixer on medium
speed until light & fluffy, about 3
minutes. Using a rubber spatula,
fold in Cool Whip until thoroughly
combined. Spread mixture on top
of graham crust. Arrange banana
slices in single layer on top of cream
cheese filling, top with an even layer
of crushed pineapple, then an even
layer of sliced strawberries. Cover with
Cool Whip, smoothing the top. Sprinkle
top with chopped nuts then drizzle
with chocolate syrup & top with
maraschino cherries. Refrigerate for
at least 4 hours or overnight.
Serves 12-16 (depending on how large
the servings are)

Leftovers can be stored, covered,
in fridge for up to 4 days.

NOTE: You can substitute whipped
cream for the Cool Whip; if using
this – leftovers should only be kept
for up to 2 days, refrigerated as
fresh whipped cream will become
watery as it sits in fridge.

(recipe: browneyedbaker.com)
————————————

Fiesta Pinwheels
(appetizers)

1 (8 oz) pkg. cream cheese,
softened
1/2 C. sour cream
1/4 C. picante salsa
2 T. taco seasoning mix
dash of garlic powder
1 (4.5 oz) can chopped black
olives, drained
1 (4 oz) can chopped green
chilies
1 C. (4 oz) finely shredded
Cheddar cheese
1/2 C. thinly sliced green onions
8 (10 inch) flour tortillas
salsa, for dipping

In small bowl beat cream cheese,
sour cream, picante sauce, taco
seasoning & garlic powder until
smooth. Stir in olives, chilies,
cheese & onions – spread about
1/2 C. on each tortilla. Roll up,
jelly-roll style. Wrap in plastic
wrap & refrigerate 2 hours or
overnight. Slice into 1 inch pieces;
place on a platter & serve with
salsa. Makes about 5 dozen.

(recipe: tasteofhome.com)
————————————
Warm Bacon Cheese Spread

1 round (1 lb) loaf sourdough
bread
1 (8 oz) pkg. cream cheese,
softened
1 1/2 C. (12 oz) sour cream
2 C. (8 oz) shredded Cheddar
cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. sliced bacon, cooked/
crumbled*
1/2 C. chopped green onions

assorted crackers, for serving

Preheat oven 325 degrees F.
Cut top fourth off top of bread
loaf; carefully hollow out the
bottom, leaving a 1 inch shell.
Cut the removed bread into
cubes & place in a ziplock bag
(to keep them from drying out).
In large bowl beat cream cheese
until fluffy. Add sour cream,
Cheddar cheese & Worc. sauce
until blended – stir in bacon &
onions then spoon into bread
shell. Wrap in heavy-duty foil
(about 24″ X 17″ ) & bake 1 hour
until heated through. Serve with
crackers & reserved bread crumbs.
Makes 4 Cups dip.

*You can make this a Seafood
Dip by changing out the bacon
for equal amounts lump crab,
cooked shrimp or a combination
of the two.

(recipe: tasteofhome.com)
——————————-

Cheesy Chicken Tortilla Casserole

1 (10.5 oz) can cream of chicken
soup
1 (10.5 oz) can cheese soup
1 (10 oz) can Ro*Tel tomatoes or
diced tomatoes with chilies, undrained
2 lb. skinless boneless chicken breasts,
cut into 1 inch cubes
1 C. diced green pepper
1 C. diced onion
1 clove garlic, finely minced
1 T. paprika
1 T. chili powder
2 tsp. ground cumin
1 (16 oz) bag Mexican-blend shredded
cheese, divided
10 corn tortillas, cut or torn into
quarters
3 C. crushed corn chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
combine soups & canned
tomatoes; mix well. In another
bowl combine chicken, garlic,
pepper, onion & spices – mix
well until all is evenly coated.
Place a layer of chicken mixture
in bottom of prepared pan
followed by a layer of soup
mixture. Add a layer of corn
tortillas followed by a layer
of shredded cheese – continue
until you run out of ingredients.
Bake 20 minutes. Remove from
oven & spread a layer of crushed
corn chips on top followed by a
layer of shredded cheese. Bake
10 more minutes. Allow to cool
slightly & serve.

(recipe: recipelion.com)
—————————–

Crockpot Ham Steaks & Pineapple
Rings

2 1/2 lb. ham, sliced into 1/2″ slices
1 (20 oz) can pineapple slices –
reserve juice for sauce
1 (6 oz) can maraschino cherries,
drained
3 T. brown sugar (packed)
1 T. mustard
1 T. apple cider vinegar

Place ham slices, pineapple slices &
cherries in crockpot. In medium
bowl mix pineapple juice, brown
sugar, mustard & apple cider
vinegar – whisk until smooth &
pour over ham. Cover & cook on
Low 5 hours WITHOUT opening
lid during cooking time. Drizzle
sauce over each serving. Serves 8

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

Sweet & Sour Pork Chops

1 (20 oz) can pineapple chunks,
drained (liquid reserved)
1 1/4 C. ketchup
1 T. brown sugar, firmly packed
1 T. cider vinegar
3 carrots, sliced into 1/4″ rounds
1/2 green bell pepper, cut into
chunks
2 T. vegetable oil
4-6 pork loin chops, 1 inch thick

Preheat oven 350 degrees F.
In large saucepan combine reserved
pineapple juice, ketchup, brown sugar
& vinegar; cook 5 minutes until hot.
Add pineapple chunks, carrots &
green pepper; remove from heat. In
large skillet heat oil & add chops –
brown on both sides. In shallow
baking dish arrange chops. Spread
pineapple/vegetable mixture over
top. Cover with foil & bake 25-35
minutes until chops are done &
vegetables are crisp-tender. Serves 4

(recipe: mrfood.com)
———————————

Best Sweet Coleslaw

1 (16 oz.) bag coleslaw mix
2/3 C. mayonnaise
1/3 C. granulated sugar
2 T. apple cider vinegar
1/4 tsp. salt
1/2 tsp. celery seeds

In medium bowl stir mayonnaise,
sugar, vinegar, salt & celery seeds
until well mixed. Mix in coleslaw
blend & stir until well coated.
Cover & refrigerate 1-2 hours
before serving.

(recipe: dearcrissy.com)
———————————-

Sweet Potato Casserole
w/ Brown Sugar topping

2 (29 oz, ea) cans cut sweet
potatoes, mashed
1/2 C. butter, melted
1/3 C. evaporated milk
3/4 C. granulated sugar
1/2 tsp. vanilla
2 eggs, beaten
1 C. light brown sugar
1/2 C. flour
1/3 C. butter
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
mix mashed sweet potatoes,
1/2 C. butter, evap. milk, sugar,
vanilla & eggs. Spread mixture
evenly into prepared pan. In
small bowl combine brown
sugar & flour – cut in 1/3 C.
butter until mixture is crumbly,
then stir in pecans. Sprinkle
mixture evenly over top of
sweet potato mixture. Bake
25 minutes until golden brown.

(recipe: dearcrissy.com)
—————————-

Pineapple Pecan Carrot Cake

Cake:
2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 C. canola or vegetable oil
1 C. light brown sugar
1/2 C. granulated sugar
4 large eggs
1 tsp. vanilla
2 C. shredded carrots *
(about 5-6 carrots)
1 (8 oz) can crushed pineapple,
drained
1 C. chopped pecans, divided

Cream Cheese Frosting:

1/2 C. (1 stick) butter, softened
1 (8 oz) pkg. cream cheese
3 1/2 C. powdered sugar
2 T. heavy whipping cream
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
whisk flour, baking powder, baking
soda, salt, cinnamon, cloves &
nutmeg. In another bowl whisk oil,
brown sugar, gran. sugar, eggs &
vanilla. Pour wet ingredients into
dry & stir until combined. Fold in
grated carrots, crushed pineapple
& 1/2 C. pecans. Spread batter into
prepared pan & bake 40-50 minutes.
Cake is done when a wooden tooth-
pick inserted into center comes out
clean. (NOTE: if cake is browning too
quickly, loosely lay a piece of foil over
top to prevent from browning too
much). Remove cake from oven &
place on wire rack – cool completely.
(If you need to speed up the cooling
process, refrigerate cake after it has
cooled on cooling rack 45 minutes.)
Frosting:
In a bowl beat together butter & cream
cheese until creamy & combined. Add
powdered sugar, heavy cream & vanilla;
beat until combined & fluffy, about
1-2 minutes. Spread over cooled cake
& sprinkle remaining nuts on top.

Cake can be made ahead of time. Bake
the cake, cool on cooling rack 45
minutes; cover & leave in fridge up to
2 days before needed. Remove from
fridge, prepare frosting, frost cake &
serve.

*You can shred your own carrots
using a cheese grater – much cheaper
than buying shredded

(recipe: togetherasfamily.com)

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

Gas prices have dropped a teeny bit
from $2.59/9 to $2.53/9 . . . guess
that’s better than going up, right?

Our weather is now more ‘almost
Summer-like’, yesterday it got up
to 74 degrees & sunny – YAY! Today
is supposed to be high of 76 &
cloudy with 70% chance of rain
tonight. Rest of week is in the 50’s
but that’s better than the 30’s!

Hope you’re enjoying this Spring
weather in your area. Try to stay
healthy!

Hugs;

Pammie

and we have snow – again . . .

Yesterday was cold & rainy followed by snow overnight – about an inch. Today the sun is out (it’s still windy) but the snow is mostly melted – Welcome to MICHIGAN! Went grocery shopping yesterday and discovered that Kroger now sells a salad mix: Dole Chopped Salad Kit Sunflower Crunch (like the one Gordon Foods used to sell) that has lettuce, sunflower seeds, raisins, bacon bits, etc. and a dressing packet – I bought one – we’ll see how it tastes (this one has kale in it, too – YUCK! I know it’s good for you – just don’t like the very stiff texture.)  Gas prices have shot up to $2.59/9 (from $2.29/9 a day ago – guess they’re getting ready for the holiday drivers).

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

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Easy 1-Pan Beef Roast
with vegetables

1 (10 1/2 oz) can French Onion
soup
1/4 C. flour
1 oven bag
3 1/2 lb. boneless beef chuck
roast
1 tsp. black pepper
1 tsp. garlic powder
3 medium red potatoes cut
into quarters (about 3 C.)
3 stalks celery, cut into 1-inch
pieces
2 C. baby cut carrots

Preheat oven 350 degrees F.
Pour soup (undiluted) & four into
bag; close bag & mix soup & flour
using hands until no lumps are seen.
Place bag in a roasting pan. Season
meat with salt/pepper & place beef,
potatoes, celery & carrots in bag.
Close with the oven bag tie. Cut
6 (1/2 inch each) slits in top of bag &
roast 1 hour minutes until beef
is fork-tender. Let stand 10 minutes
in bag before serving.  Serves 6

OVEN BAG: disposable oven-safe
bags that you can find in the foil &
wrap section of grocery stores

(recipe: campbells.com)
—————————

Apricot/Ginger/Mustard-Glazed
Ham

1 fully cooked bone-in ham
(7-9 lb)
1/2 C. apricot halves, drained
1/2 C. stone-ground mustard
1/3 C. packed brown sugar
2 T. grated fresh ginger
1 T. whole peppercorns
1/2 tsp. sea salt
1/2 tsp. coarsely ground pepper

Preheat oven 325 degrees F.
Place ham on a rack in a shallow
roasting pan. Using a sharp knife,
score surface of ham with 1/4″
deep cuts in a diamond pattern.
Cover & bake 1 3/4 – 2 1/4 hours
until a thermometer reads 130º.
Place remaining ingredients in
a food processor (or blender) &
process until blended. Remove
ham from oven & increase oven
heat to 425 degrees F. Spread
apricot mixture over ham & bake,
uncovered, 15-20 minutes longer
until a thermometer reads 140 degrees
F. If desired, increase oven to Broil –
broil 2-4 minutes until top is golden
brown. Serves 16

(recipe: tasteofhome.com)
——————————–

Crab Cakes

Cakes:
1/2 C. finely diced celery
1/4 c. sweet onion, finely
minced
1/4 C. fresh parsley,
finely minced
1 T. Dijon mustard
2 tsp. Worcestershire sauce
4 whole eggs, beaten
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt
2 tsp. Old Bay seasoning
1 C. crushed saltines
1 lb. pasteurized lump
crab meat, drained
1 lb. pasteurized jumbo lump or
petite jumbo lump crab meat,
drained
oil for frying (enough to make
1/2 inch of oil in skillet)

In large bowl mix celery, onion,
parsley, mustard, mayonnaise,
Worch. sauce, eggs, cayenne,
salt, Old Bay – mix to combine.
Add cracker crumbs & both
types crab; gently fold to
combine. Using an ice cream
scoop or half cup measure,
scoop out 12 cakes onto a
parchment or foil lined sheet
tray. Flatten each cake into a
3 1/2 inch round thick disc.
Refrigerate sheet at least 30
minutes to set.

Heat oil in large skillet to 350
degrees F.
Using 2 spatulas*, gently slide
each cake into the hot oil,
cooking in 2 batches, 6 per
batch. Cook about 4 minutes
to brown; after 3 minutes
lift to check underside for
color. Using both spatulas
again, gently flip cake onto
one spatula & flip over, sliding
into hot oil (uncooked side
down). Cook remaining 1
minute then remove to paper
towels. When oil is back up
to temperature, cook the
second batch. Makes 12
cakes.

*Using 2 spatulas helps
prevent oil spattering
when turned

(recipe: afamilyfeast.com)
————————–

Grilled Cheese & Tomato Casserole

1 stick (8 T.) unsalted butter,
melted
12 slices white bread
12 slices Cheddar cheese,
about 12 oz
6 slices Swiss cheese (about
3 oz)
1/2 C. grated Parmesan cheese
4 C. mixed grape or cherry tomatoes,
halved (about 1 1/4 lb)
kosher salt
fresh ground black pepper
1 C. Half & Half
1/4 C. mayonnaise
2 large eggs
1/4 C. fresh parsley leaves,
roughly chopped

Preheat broiler
Brush 9 X 13 baking pan
with some of melted butter
Lay 6 slices of bread on a baking
sheet in one even layer; brush
tops generously with butter.
Broil, rotating sheet as needed,
until bread is golden brown &
toasted, 2-4 minutes. Flip slices
(untoasted sides up). Put 2
slices Cheddar on 3 slices of
bread & 1 slice Swiss each on
remaining 3 breads. Return
to broiler & broil 1-2 minutes
until cheese is completely
melted. Press slices together
(each having both Cheddar &
Swiss) – repeat with remaining
bread & cheese slices & more
butter.
When cooled, trim crusts off
sandwiches & arrange in one
layer in prepared dish – sprinkle
Parmesan cheese over top.
Scatter the tomato halves on
the baking sheet & toss with 1/2
tsp. salt. Broil until they are very
soft & skins are wrinkled & browned
in spots, 4-5 minutes. Scatter
tomatoes over sandwiches.
Turn broiler to BAKE &
preheat oven 350 degrees F.

Whisk Half & Half, mayonnaise,
eggs, 1 tsp. salt & a few grinds
black pepper in a large bowl –
pour mixture over the tomatoes &
sandwiches (the liquid won’t
completely cover). Cover with foil
& bake until custard is mostly set,
about 30 minutes. Remove foil &
continue to bake until casserole is
hot & golden brown in spots, about
15 minutes more. Scatter parsley
on top & serve hot. Serves 6-8

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

Italian Sausage Egg Bake
(overnight recipe)

8 slices white bread, cubed
1 lb. Italian sausage links,
casings removed/sliced
2 C. shredded sharp Cheddar
cheese
2 C. shredded mozzarella cheese
9 large eggs, lightly beaten
3 C. milk
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed, crushed
(optional)

Spray 9 X 13″ baking dish with
nonstick spray & place bread
cubes in bottom. In large skillet
cook sausage over medium heat
until no longer pink; drain. Spoon
sausage over bread; sprinkle top
with cheeses. In large bowl whisk
eggs, milk & seasonings – pour
over casserole. Cover & refrigerate
overnight.

Remove casserole from fridge
30 minutes before baking
Preheat oven 350 degrees F.
Bake casserole, uncovered, 50-55
minutes until a knife inserted near
center comes out clean. Let stand
5 minutes before cutting.
Serves 12

(recipe: tasteofhome.com)
——————————

Caramelized Vidalia Onion Dip

2 T. butter
3 Vidalia or other sweet onions,
thinly sliced
1 (8 oz ) pkg. cream cheese, softened
1 (8 oz) pkg. Swiss cheese, shredded
1 C. grated Parmesan cheese
1 C. mayonnaise

sweet potato chips – for dipping

Preheat oven 375 degrees F.
Melt butter in large skillet over
medium heat; add onions & cook,
stirring often, 30-40 minutes until
onions are caramel colored. Combine
onions, cheese & mayonnaise, stirring
well. Spoon dip into a lightly greased
1 1/2 – 2 qt. baking dish & bake,
uncovered, 30 minutes until golden
brown & bubbly. Serve with sweet
potato chips (if desired). Makes 4 Cups

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

Pecan Pie Bread Pudding

1 (16 oz) load day-old French bread
2 1/2 C. milk
1 C. Half & Half (whole milk or heavy
cream)
4 eggs, lightly beaten
1 C. granulated sugar
1 T. vanilla
1/8 tsp. salt
1/2 C. butter, softened
1 1/2 C. packed brown sugar
1 C. chopped pecans

Preheat oven 350 degrees F.
Cube bread then place in large bowl.
In another bowl beat eggs, milk, half &
half, sugar, salt & vanilla – pour over
bread cubes & allow to sit 5-10 minutes.
In another small bowl combine, using
a fork, softened butter, brown sugar &
nuts (this will have the consistency of
wet sand). Spray an 8 X 8″ pan with
nonstick spray & pour half of bread
mixture into pan. Top with half of pecan
mixture. Spoon remaining bread mixture
over top & add remaining pecan
mixture – press down into pan slightly,
pan will be really full. Top with
remaining pecan mixture. Place pan
on a cookie sheet with a 1-inch edge
to catch any mixture that may boil
over. Bake 44-55 minutes. Center will
be slightly jiggly but will set when cooled.
Allow to cool 20-30 minutes before
serving so that slices will hold together.
It is a very thick pudding – poster cut
hers into 16 equal servings.

(recipe: callmepmc.com)

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

This is Spring Break week for our kids
in school; we had our 10 yr old grandson
all day Monday and we have him again
today. The good thing today was: I got
to spend a little time with the baby.
Monday baby & his Momma were both
sick with a cold; baby is now well (with
a tiny cough) and the other grandma
is going to be babysitting him today
while his Momma is going back to
work for the first time after his
delivery. New world for both of them
AND for all of us, too. Soon we’ll
have to work out a schedule as to
who has the baby what times/days
and then, also figure in when we
get our older grandson, also. Life
is getting a bit more fast-paced –
will I be ready for it!?

Middle son also announced that
he’s planning on moving out as
soon as he gets his tax refund –
back with his friend (15 minutes
away) where he used to live about
2-3 years ago. The friend is a great
guy and has a nice condo – our son
(this time) will be taking the
basement apartment (much bigger)
which will be nice for him. Bad
part? Moving the single bed
mattress & bed frame down the
stairs – I’ll leave that to them to
work out.

While grocery shopping yesterday
it dawned on me that I will soon
have to learn to cook for JUST TWO
PEOPLE! This will be the first time
in 34 years that it’s just my husband
& I! That will be a little different!
I bought ingredients to make
enchiladas, lasagna, beef stroganoff-
all of those I’m used to making for
6+ people. Guess I’ll have to attempt
to pare down my recipes, eh?

Not much else new around here,
hope you’re having a good week!

Hugs;

Pammie

Easter is coming – soon!

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

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

Lemon Meringue Pie Bites

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

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

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

Roasted Spring Vegetables

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

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

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

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

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

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

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

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

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

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

Spinach/Raspberry Salad

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

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

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

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

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

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

Creamy Bacon/Pea Salad

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

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

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

Crockpot Ravioli Casserole

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

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

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

English Muffin Bread

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

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

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

Caramelized Brown Butter Cake

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

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

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

(recipe: 12tomatoes.com)

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

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

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

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

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

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

Hope things are going well for
you at the moment –

Hugs;

Pammie

Frustrating but it’s DONE! YAY!

Every year I dread getting all the forms/paperwork together to go have our taxes done. We have a GREAT tax guy (and great friend) and he does a great job – I just ALWAYS have the feeling, when gathering up all the papers, that I forgot something – does that ever happen to you? Yes, he can call me – yes, I can fax anything to him I might have missed, just don’t like feeling totally incompetent (part of my Type-A personality gotta have all the I’s dotted & T’s crossed). We’ll see tomorrow . . .

Monday was my Babysitting Night with newest grandson, from 5 p.m. to around midnight. He slept a good part of that time, gave me a run for my money when he got hiccups (had to remember what to do with a baby that small – gave him few sips from his bottle & he was good!). All in all, it was a good evening & his parents got to go out & enjoy themselves a little.

Not the best photo – believe me I TRIED!

He’s now 1 month old and gaining a little weight – great to snuggle with!

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

Berry Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
2/3 C. flour
1/8 tsp. salt
1 1/2 C. milk
1 tsp. vanilla
1 C. strawberries, sliced 1/4″
thick
1 C. raspberries, halved
lengthwise
1/2 tsp. cream of tartar

powdered sugar – dusting
Whipped Cream (or Cool
Whip – for serving)

Preheat oven 325 degrees F.
Position oven rack in center of
oven. Line a 8 X 8″ square baking
pan with a 12 X 8″ piece of
parchment paper, leaving an
overhang on 2 sides. Melt butter
in small microwave-safe bowl
in microwave, 1 minute. Brush
parchment paper with some of
butter then flip it over & press
it back in pan. Brush the other
side of paper & sides of the pan
with butter. Whisk egg yolks &
sugar vigorously in large bowl
until pale, creamy & thick,
1-2 minutes. Pour in remaining
melted butter & whisk
until incorporated. Add salt
& all but 2 T. flour, mixing
until completely combined.
Heat milk in microwave-safe
bowl or measuring cup in
microwave until warm, about
1 minute. Slowly add milk &
vanilla to egg yolk mixture,
whisking constantly until well
combined (batter will be thin).
Toss berries with reserved 2
T. flour & gently stir into the
mixture. Beat egg whites & cream
of tartar in another bowl using
elec. mixer on medium speed
until stiff peaks form, 2  minutes.
Scrape whites into yolk mixture,
gently breaking them up a little
with a whisk. Using whisk, gently
stir & fold mixture a few times to
coat the whites with liquid while
keeping as much volume as
possible. Pour batter into pan &
gently smooth top with a rubber
spatula. Bake until top is browned &
puffed and cake is mostly set with a
slight jiggle in center, about 1 hour.
Let cake cool completely in pan,
about 2 hours.
To serve:
Dust top of cake lightly with powdered
sugar; run a spatula or thin knife around
edges of pan to loosen. Use the paper
overhang to lift cake from pan & place
on a cutting board. Cut cake into 9
squares & serve topped with whipped
cream (or Cool Whip).

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

Garlic Brown Sugar-Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. In
large skillet over medium heat,
melt 2 T. butter. Season chicken
with salt/pepper & add to skillet.
Sear chicken pieces on both sides
until golden brown, 1-2 minutes
per side then place in prepared
dish along with onion slices. Melt
remaining butter in skillet & add
garlic; cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme & basil;
stir to combine. Pour glaze over chicken
& onion. Bake 25-30 minutes. Once
chicken is fully cooked, remove from
oven & serve hot. Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

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

Bundt Pan Roast Chicken!

3 cloves garlic, whole
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon Gold potatoes,
quartered
1 large bunch fresh thyme
1 large bunch fresh rosemary
olive oil
1 (3-4 lb) whole chicken,
neck/gizzard/heart/liver removed
1 lemon, sliced
kosher salt
ground black pepper

Preheat oven 425 degrees F.
Cover hole of Bundt pan with foil.
Place garlic, carrots, onion & potatoes
in Bundt pan; sprinkle with oil/salt/
pepper & toss to combine. Scatter
sprigs of thyme & rosemary on top
of vegetables. Pat chicken dry using
paper towels. Season inside of
cavity generously with salt/pepper,
then stuff with lemon halves, a few
sprigs of thyme & rosemary. Rub
oil all over skin of chicken then
season generously with salt/pepper.
Place chicken over hold in Bundt
pan so it’s standing up. Bake 45
minutes – 1 hour 10 minutes until
chicken is cooked through & skin
is golden brown. Let chicken rest
in pan at least 15 minutes before
removing & slicing. Serve with
roasted vegetables & juices from
pan. Serves 6

(recipe: delish.com)
——————————–

Sausage & Potato Skillet

1 1/2 lb. any potato (Russet, new red,
yellow, etc.)
2 T. olive oil
1 1/2 lb. Italian sweet sausage, cut into
thick slices on the bias
1 lb. onion, sliced into thick slices
2 large green peppers, cut into thick
strips
1/4 C. chicken or vegetable stock
3 T. butter
1 tsp. seasoning salt
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 tsp. paprika

In large skillet with tight fitting lid,
fill half full with water. Peel potatoes
(if using new red, no need to peel); cut
into wedges & place in water as you cut.
Bring to boil, lower to medium boil &
boil 5 minutes. (potatoes should still have
a good bite- they will be cooked again, later.)
Using a strainer, remove to a plate, discard
water. Wipe out the pan & add olive oil; heat
on medium high; add sausage & brown on
both sides. Reduce heat & continue to cook
& turn until cooked through – remove to bowl.
Add onions & peppers to skillet & cook 8-10
minutes until peppers just start to lose their
crunch. Add stock & stir to loosen any bits on
the bottom of the pan. Pour this mixture into
bowl with sausages. Add butter to pan, salt,
garlic powder, oregano & paprika. Place potatoes
in pan & toss lightly to coat both sides then
cook until potatoes are browned & cooked
through, turning occasionally to brown both
sides. Add sausage, peppers & onions back
to pan & stir lightly without breaking up the
potatoes. Serves 4-6

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

Crockpot Chocolate Espresso
Lava Cake

1 (regular size) chocolate fudge
cake mix
1 T. instant espresso powder
3 C. milk
1 (3.9 oz) instant chocolate
pudding mix
1 C. (6 oz) semisweet chocolate
chips
1 C. white baking chips

Spray insides of crockpot with
nonstick spray. In large bowl
add espresso powder & then
prepare cake mix accordg. to
pkg. directions – pour into
crockpot. In small bowl whisk
milk & pudding mix 2 minutes.
Let stand 2 minutes until soft-
set then pour over batter. Cover
& cook on Low 3 to 3 1/2 hours
until a toothpick inserted in cake
portion comes out with moist
crumbs.
Sprinkle top with chocolate &
white baking chips. Turn off
crockpot, remove insert & let
stand, uncovered, 15-30 minutes
until chips are softened. Serve
warm. Serves 16

(recipe: tasteofhome.com)

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

Our weather is still Springy – in the 50’s &
sunny (supposed to be rainy for a few days);
got my errands done today so I’m good.

Last night was Knit Night and, for whatever
reason, we only had 7 people! Strange. We
also agreed that, with Easter coming, we’re
postponing the Knit/Crochet Movie night
until May – so much for ‘fun’, eh?

Gas prices are jumping again – was shocked
to see that they had gone from $2.29/9
to $2.46/9 in a few days – guess they need
the extra income for those traveling during
the holidays – right?

Anyway, hope you have a great day!

Hugs;

Pammie

Happy Sunday!

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

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

 Crockpot Cinnamon Roll Pudding

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

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

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

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

Liver & Onions with Bacon!

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

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

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

Cowboy Cornbread Meatloaf

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

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

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

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

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

Preheat oven 450 degrees F.

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

Biscuits:

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

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

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

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

Crockpot Vegetarian Minestrone

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

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

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

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

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

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

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

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

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

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

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

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

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

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

Veggie-Lovers Cream Cheese Spread

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

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

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

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

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

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

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

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

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

and I’m back – sort of

Today is the first day of Spring – YAY! I always look forward to this, as Spring is my very favorite time of year – everything is fresh & blooming!

Sorry I’ve been ‘out’ of posting, managed to ‘throw’ my lower back out (I have scoliosis and occasionally I move ‘wrong’ and end up in pain). This time I feel like someone’s leaning heavily on my right shoulder & shoving me slightly forward – can’t stand up straight without pain. I’ve had this for many years – it comes & goes, sometimes much worse than right now, usually it goes away after a few days – this has been since Friday and is only slightly diminishing today. I told my husband if it doesn’t get any better soon am going to call for a doctor’s appointment & give in to some muscle relaxers (I don’t like them – make me all goofy/can’t drive & sleep a LOT!). We’ll see – just had to cancel Knit/Crochet Movie night (tomorrow) because of this and because of low interest.

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

Mandarin Orange Cake

1 (18.5 oz) pkg. white cake mix
1 (11 oz) can mandarin oranges,
drained, juice reserved
3 egg whites
1/2 C. oil
2 (8 oz, ea) cans crushed pineapple
3 (1/2 oz., ea) pkg. instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
1 C. sweetened flaked coconut,
divided

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray.
Combine dry cake mix, reserved juice,
egg whites & oil; blend using elec.
mixer on medium speed 2 minutes
until creamy. Fold in oranges pour
into prepared pan. Bake 25-35 minutes
until a toothpick inserted in center
comes out clean. Place pan on wire
rack to cool completely. Pour pineapple
& juice into a medium bowl; stir in
dry pudding mixes. Fold in Cool Whip &
1/2 C. coconut – mix well & chill while
cake is cooling. Spread mixture over top
& sides; sprinkle with remaining coconut.
Serve immediately or keep refrigerated.
Serves 12

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

Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 C. sour cream
2 tsp. vanilla
3 lb. red or green grapes
1/2 C. walnuts or pecans,
chopped

Beat cream cheese & powdered
sugar using elec. mixer until
blended. Add sour cream & vanilla;
beat until smooth – stir in grapes
& chill before serving.

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

6 large bell peppers, any color
2 C. wild rice, cooked
1 lb. ground turkey
2 cloves garlic, minced
1 small onion, diced
1 (16 oz) jar crushed tomatoes
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 1/2 C. sharp Cheddar cheese,
shredded
1 T. olive oil

Cut off tops of peppers, remove
seeds; trim bottoms to help them
sit flat in skillet – rinse thoroughly.
In large pan filled with water boil
peppers 5 minutes then remove
from water & turn upside down
onto a paper towel to dry.
Preheat oven 350 degrees F.
In large skillet add oil, garlic &
onion; saute until tender. Add
turkey & brown until thoroughly
cooked. Add crushed tomatoes,
rice, Ital. seasoning, salt/pepper &
1/2 C. shredded cheese – stir until
blended. Spray a 10 inch cast iron
skillet with nonstick spray.Fill
peppers evenly with mixture &
place in skillet. Bake, uncovered,
25-30 minutes. Remove from oven
& add remaining cheese on top
of peppers. Bake another 5 minutes
until cheese melts. Makes 6 large
peppers

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

Bacon Egg & Cheese Monkey Bread

4 T. butter
6 eggs, beaten
1 (16.3 oz) tube Pillsbury Grands!
refrigerated biscuits
1 1/2 C. shredded sharp Cheddar
cheese
1 (2.52 oz) pkg. pre-cooked bacon,
cut into 1/2 inch pieces (about
1 C.)
1/4 C. finely sliced green onions
(4 medium)

Preheat oven 350 degrees F.
Spray 12-C fluted tube cake pan
(or Bundt) pan with nonstick
spray. Melt 1 T. butter in skillet
over medium heat, tilting pan
to coat sides. Add eggs, reduce
heat to medium-low & cook until
firm but still  moist, stirring
frequently (you’re making scrambled
eggs.) In small microwave-able bowl,
melt remaining butter.Add
1 T. melted butter to bottom
of Bundt pan, brushing with pastry
brush or tilting pan to coat halfway up
sides. Separate dough into 8
biscuits; cut each one into
sixths. Coat biscuit pieces with
remaining 2 T. butter; place half
in bottom of pan. Layer with 1/2
C. cheese, half of bacon, all of
eggs, 1/2 C. cheese & green onions.
Add remaining bacon, remaining
1/2 C. cheese & remaining biscuit
pieces to top. Bake 30-35 minutes
until deep golden brown. Cool
5 minutes in pan then run a spatula
around outer & inside edges of pan
to loosen. Turn over onto a serving
platter. Serves 8

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

1 T. olive oil
2 boneless, skinless chicken
breasts
salt/black pepper
1 onion, chopped
1 T. ground cumin
1 T. chili powder
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, drained/
rinsed
1 C. corn kernels – fresh, canned or
frozen
1 (4 oz) can green chilies
3 C. Frito corn chips
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese
sliced green onions, garnish

Preheat oven 350 degrees F.
Heat oil in an oven-safe skillet over
medium-high heat; add chicken &
season with salt/pepper. Cook until
golden & no longer pink, 8 minutes
per side. Transfer to a plate & let rest
5 minutes, then slice.
Add onion to skillet & season with
salt, cumin & chili powder. Cook until
soft, 6 minutes. Add tomatoes & stir
until combined then add black beans,
corn & green chilies. Return cooked,
diced chicken to skillet & stir to
combine. Simmer until thick, 15 minutes.
Transfer mixture to large bowl & layer
half of Fritos on bottom of skillet;
top with chicken mixture then sprinkle
with both cheeses & remaining Fritos.
Bake until cheese is melted & bubbly,
10 minutes. Garnish with green onions.
Serves 4

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

1 T. olive oil
3 medium red bell peppers,
chopped
1 3/4 C. chopped onion
3/4 C. zucchini, halved lengthwise,
then sliced
1/2 C. chopped celery
1/4 tsp. dried thyme
2 (14.5 oz, ea) cans chicken broth
1 1/2 C. water
1 pkg. Knorr Rice Sides – chicken
broccoli flavor
2 1/3 C. shredded cooked boneless,
skinless chicken breasts

Heat oil in large skillet over
medium-high heat & cook vegetables
& thyme, stirring occasionally, until
vegetables are tender, about 6 minutes.
Add broth, water & Knorr Rice Sides &
bring to boil. Reduce heat & cook,
covered, 10 minutes until rice is tender.
Stir in chicken & serve immediately.
Serves 4

(recipe: dearcrissy.com)
—————————————

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

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

Chocolate Cobbler

2 sticks butter
1 1/4 C. sugar
1 1/2 C. self-rising flour
1 tsp. vanilla
3/4 C. milk

Chocolate layer:
1 C. sugar
6 T. cocoa powder
2 C. boiling water

Preheat oven 350 degrees F.
Melt the butter in a 9 X 13″
baking pan in the oven. Mix
together 1 1/4 C. sugar, flour,
vanilla & milk in a bowl. Once
butter is melted, pour batter
over butter, do not stir. In a
separate bowl mix cocoa &
remaining sugar. Sprinkle mixture
on top of batter. Do not stir.
Pour the boiling water on top &
do not stir. Bake 30-45 minutes;
keep an eye on it after 30
minutes it will brown quickly.

(recipe: Courtney Luper-Facebook)

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

Our weather has been rather goofy –
cold & snow one day (covering the
ground) then melting the next. Today
it’s 38 degrees F., gray & cloudy with
50% chance of showers later. Spring
is here – hopefully soon we’ll be
getting warmer temperatures!

Enjoy your day;

Hugs;

Pammie