Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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

Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

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

Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

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

Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

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

Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

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

Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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

Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

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It’s getting closer!

This coming Sunday is LOG CABIN DAY! Just got home from the location after asking a lot of questions. In years past (as I explained in a previous post) the event was 2 days, 10 – 5 p.m. but, due to lack of any volunteers to man/help out, they’ve had to cut it to ONE DAY 12 – 5 p.m. Sad, but what can ya do!? Because of the changes quite a few presenters/demonstrators refused to participate because it takes a lot of time to set up/take down their things (like the Civil War Presenters who came in cloth tents with all the ‘old fashioned’ camping equipment. Just found out today that the Surveyor who used to be right next to our location is not coming this year – that would leave just our little group all by ourselves under a pavillion – more an ‘after thought’ than a part of the event so I went to ask if we could move ‘closer to the action’. We will now be under a HUGE pine tree – there’s enough room for 6-8 (maybe more) folding chairs (they have the lower branches cut so you can stand up under it). I’m hoping that will work for enough shade (I burn terribly in direct sun) – we’ll see. Had to ask a few other questions for a few of my friends about parking/handicapped parking, etc. All looks like it’s going well: FORECAST for SUNDAY:

Partly cloudy, high 76 so that should work (plus we get a good breeze there, too!)

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

Crockpot Chocolate Caramel Brownies

1 (18.3 oz) box brownie mix
1 (16 oz) tube chocolate frosting
3/4 C. caramel ice cream topping,
divided
1/2 c. chopped walnuts (optional)

Spray crockpot insides with nonstick
cooking spray. Mix brownie mix accordg.
to pkg. directions & spoon into crockpot,
spreading evenly. Drizzle a little less than
a 1/2 C. caramel topping over top & swirl
in with a knife. Cover top of crockpot
opening with a few paper towels (to catch
moisture). Cover & cook on High 2-3 hours.
Let cool. In a microwave-safe bowl mix frosting
& remaining caramel topping. Heat 45 seconds;
stir & drizzle over brownies. Sprinkle walnuts
on top (if using) & serve. Serves 12

NOTE: If you don’t have a microwave-you can
just stir the frosting & topping until smooth in
a bowl & spread over cooled brownies gently.

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

Minty Watermelon-Cucumber Salad

8 C. cubed/seeded watermelon
2 English cucumbers, halved
lengthwise & sliced
6 green onions, chopped
1/4 C. minced fresh mint
1/4 C. balsamic vinegar
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. black pepper

In large bowl combine watermelon,
cucumbers, green onions & mint. In
small bowl whisk remaining ingredients;
pour over salad & toss to coat. Serve
immediately or refrigerate, covered,
up to 2 hours before serving.
Serves 16 (3/4 C. each)

(recipe: tasteofhome.com)
——————————-

Cabbage & Sausage Foil Packets
(grill or oven)

1 lb. Polish Sausage, cut into 1″ pieces
(or your favorite smoked sausage)
1/2 head cabbage, cut into 1/2″ wedges
20 small potatoes, quartered
1 small onion, sliced
garlic butter – store bought or home made
salt/pepper, to taste
4 ice cubes

sour cream, topping, if desired
=======
NOTE: If you are concerned that your
foil packets may leak, double wrap
them in foil & seal

Grill:
Preheat grill to 400 degrees F.
Cut four 18″ X 12″ sheets foil – spray
well with nonstick cooking spray.
Divide cabbage, potatoes, onion onto
foil sheets – add 1 ice cube to each
mound. Evenly divide sausage between
packets & top with 1-2 T. garlic butter,
per packet – salt/pepper, to taste
Seal each [packet well & place on grill;
Grill 50 minutes, flipping packets every
15 minutes. Allow to rest 10 minutes
before serving. Serve with sour cream,
if desired.
=====
Oven:
Preheat oven 425 degrees F.
Prepare packets as described above & place
in oven 35-40 minutes until potatoes are
fork-tender. Potato sizes can vary, you will
want just over 1 C. diced/cubed potato per
serving.  Serves 4

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

Macaroni Coleslaw

1 (7 oz) pkg. macaroni
1 (14 oz) pkg. coleslaw mix
2 medium onions, finely chopped
2 ribs celery, finely chopped
1 medium cucumber, finely chopped
1 medium green bell pepper, finely
chopped
1 (8 oz) can whole water chestnuts,
drained/chopped

Dressing:
1 1/2 C. Miracle Whip
1/3 C. sugar
1/4 C. cider vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Cook macaroni accordg. to pkg. directions;
drain & rinse under cold water. Transfer
to a large bowl; add coleslaw mix, onions,
celery, cucumber, green pepper & water
chestnuts. In small bowl whisk dressing
ingredients – pour over salad & toss to
coat. Cover & refrigerate at least 1 hour.
Serves 16 (3/4 C. each)

(recipe: tasteofhome.com)
————————–

Cold Corn Dip

4 oz. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1 tsp. Worcestershire sauce
1 (8 oz) pkg. Mexican-style finely-
shredded Four Cheese (Kraft)
1 1/2 C. fresh corn kernels
1 (4 oz) can chopped green chilies,
undrained
4 green onions, chopped
3 T. chopped fresh cilantro

Mix first 4 ingredients in medium bowl
until blended. Add remaining ingredients;
mix well. Refrigerate 1 hour until chilled.

(recipe: Kraft.com)
—————————–

Chicken Enchilada Bake

4 1/2 C. shredded rotisserie
chicken
1 (28 oz) can green enchilada sauce
1 1/4 C. (10 oz) sour cream
9 (6 inch) corn tortillas, cut into
1 1/2 inch pieces
4 C. shredded Monterey Jack
cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Layer
half of each:
chicken, enchilada sauce, sour
cream, tortillas & cheese – repeat
layers. Cover with foil & bake
40 minutes. Uncover & bake until
bubbly, about 10 minutes. Let
stand 15 minutes before serving.
Serves 8-10

FREEZER OPTION:
Prepare casserole – cover with foil &
freeze (unbaked). To use: partially thaw
in refrigerator overnight. Remove from
fridge 30 minutes before baking. Preheat
oven 375 degrees F. & bake casserole as
directed above, increasing time as
necessary to heat through & for a
thermometer inserted into center to
read 165 degrees F.

(recipe: tasteofhome.com)
————————–

Eggless Potato Salad
-
4 C. potatoes, boiled & chopped
1/4 C. chopped dill pickles
1 T. chopped fresh basil
1 can sliced olives
1/2 C. chopped celery
1/2 C. chopped onion
1/4 C. chopped radishes
2 C. sour cream
1 T. Dijon mustard
1 tsp. fresh horseradish
1 T. chopped anchovies (optional)
-
Place all vegetables in large mixing
bowl. Add mustard, sour cream, horse-
radish & mix together. Break up 
anchovies & mix into salad (if using).
Chill at least 1 hour before serving.
Serves 8-10

(recipe: Misty-justapinch.com)
---------------------
Crockpot Brown Sugar/Pineapple
Pork Roast

6 lb. pork shoulder butt roast
1 (20 oz) can pineapple chunks
1/2 C. brown sugar, packed
-
Place roast in crockpot, fat side up.
Pour pineapple chunks & juices over
roast. Sprinkle brown sugar over top.
Cover & cook on Low 4-6 hours, making
sure roast is fully cooked before serving.
Serve with cooking juices. Serves 8

(recipe: recipesthatcrock.com)
-----------------------------
No-Bake Oatmeal Caramel Pudding
Cookies

2 C. sugar
3/4 C. butter
2/3 C. evaporated milk
2-3.4 oz. pkg. instant caramel
pudding mix
3 1/2 C. old fashioned oats
1/4 C. mini chocolate chips
1/2 C. chocolate toffee baking bits
-
Line a flat rimmed baking sheet
with parchment paper. In a 
saucepan, melt butter, sugar & milk;
bring to boil then remove from heat.
in large bowl whisk oats & pudding
mix. Add butter/sugar mixture & 
stir to coat. Let mixture stand & cool
8-10 minutes then stir in choc. toffee
bits. Drop dough by tablespoon onto
prepared sheets; sprinkle tops with
mini chocolate chips. Refrigerate
cookies 30 minutes - 1 hour to set.
Keep any leftovers refrigerated.
Makes approximately 24 cookies

(recipe: ourtableforseven.com)
=======================
Hope you are enjoying the beginnings of Summer-
it's a bit overcast today and around 67 degrees out
(at least it's not sweltering!).

Hugs;

Pammie

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges,
drained
1/2 C. maraschino cherries, drained/
rinsed
1 (1 oz) box cheesecake-flavor pudding mix
8 oz. sour cream
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie

Saturday

Today is my: “Well Earned REST!” It’s been a VERY busy/crazy/hectic week and I’m SOoooooo glad I don’t have anything else to do today except rest & recuperate! Brief summary of yesterday (just as an example): Ended up doing an un-planned babysitting from 9:15-12:30 for starters (son had a good reason/job related, so I said OK); run home & grab husband – we drive an hour to the store where we bought my electric piano, to buy a BETTER foot/sustain pedal (the one that came with it was really cheap plastic – very light – it kept sticking to the bottom of my foot when I played!), left there & went to lunch at a local coney place (we used to think they were really good but after yesterday have changed our minds – they were mediocre, to say the least). Got home & had to chop 2 big onions for the upcoming (in 2 hours) last special needs group Gym Night. Rested for a very short time, drove there – (let’s see, make this short): cut a huge watermelon, cooked hot dogs to feed about 40 people, helped serve/also served ice cream, cleaned up & drove home – got home around 9:30 VERY TIRED! SOoooo glad today is free of anything but cooking dinner!

Tomorrow is Father’s Day so I’ve put together some recipes that might help out for that event:

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

Millionaire’s Pie

1 (20 oz) can pineapple chunks,
drained & blotted dry on paper towels
1 C. chopped pecans
1 (14 oz) can sweetened condensed milk
2 T. fresh lemon juice
2 C. Cool Whip, thawed
1 (9 inch) prepared graham cracker
pie crust

In large bowl combine pineapple, pecans,
sweetn’d cond. milk & lemon juice; mix
well. Gently fold in Cool Whip & pour
into prepared crust. Freeze at least 6
hours or overnight. Allow pie to thaw
about 5 minutes before serving then
freeze any leftover pie.  Serves 6

NOTE: You can top the pie with extra
pecans & a drizzle of caramel ice cream
sauce for an ‘extra millionaire’ presentation.

(recipe:  mrfood.com)
———————————-

Crockpot Chili Cheese Casserole

1 (9 1/4 oz) bag Fritos corn chips
2 (15 oz, ea) cans chili
3 C. shredded sharp Cheddar cheese
1 (16 oz) container sour cream
1/2 C. diced white onion

extra Fritos corn chips – for garnish,
if desired

Spray insides of crockpot with nonstick
cooking spray. Sprinkle 1 1/2 C. Fritos
on bottom of crockpot – spoon chili
over top. Sprinkle half onions on top
then half the cheese. Spread all of
sour cream on top & top with rest of
cheese & onions. Cover & cook on High
2 hours. Serve with additional Fritos on
top (for garnish). Serves 8

(recipe: themagicalslowcooker.com)
———————————–
Crockpot Pepper Jack Chicken

3-4 lb. boneless skinless chicken thighs
or breasts
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. cumin
salt/pepper, to taste
1 (10 oz) pkg. frozen whole green beans
1 bell pepper, seeded/sliced
8 oz. fresh mushrooms, sliced
1/4 C. butter

2 C. shredded Pepper Jack cheese

Spray insides of crockpot with
nonstick cooking spray.
Place chicken in bottom of crockpot &
season with garlic powder/onion powder,
cumin, salt/pepper. Layer green beans,
mushrooms & pepper on top  – season
again with salt/pepper & top with butter.
Cover & cook on Low 4-6 hours until
chicken is shreddable when stirred. Stir
chicken until shredded & top with cheese.
Cover & cook on High until cheese melts.
Serves 6

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

Summer Vegetable Cobbler

2 T. butter
3 small zucchini, sliced
1 small sweet red pepper,
finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 T. flour
1 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Biscuit Topping:

1 C. flour
1 tsp. baking powder
1/2 tsp. salt
3 T. cold butter
1/4 C. shredded Parmesan cheese
3 T. minced fresh basil
2/3 C. milk

Preheat oven 400 degrees F.
Spray 8 inch square baking dish
with nonstick cooking spray.
In large skillet heat butter on
medium-high heat. Add zucchini,
red pepper & onion – cook & stir
10-12 minutes until zucchini is
crisp-tender. Add garlic, cook 1
minute more. In small bowl whisk
flour, milk, salt/pepper – stir into
veggies. Bring to a boil, stirring
constantly; cook & stir 2-3 minutes
until sauce is thickened. Spoon into
prepared dish.
Topping:
In small bowl whisk flour, baking
powder & salt – cut in butter until
mixture resembles coarse crumbs.
Stir in cheese & basil; add milk, stir
just until moistened. Drop by rounded
tablespoonfuls over filling.
Bake 25-30 minutes until filling is
bubbly & biscuits are golden brown.
Serves 4

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

“Slider Casserole”

2 lb. ground beef
1 box dry onion soup mix
(comes with 2 pkgs – you will
use both)
2 (12 oz, ea) tubes crescent rolls
8-10 slices American cheese
mustard, to taste
dill pickles, chopped – to taste

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. In a
skillet brown ground beef; crumble
& mix with both pkgs. onion soup
mix. Drain meat into a colander;
using paper towels, press down on
mixture & squeeze out as much
liquid as possible. Unroll one tube
rolls into prepared dish, flatten
slightly to seal seams & cover the
bottom – top with ground beef then
top with cheese slices. Top with pickles
& mustard (to taste). Unroll other
tube rolls over top, sealing seams &
covering contents in dish. Bake 15-20
minutes until top is golden brown &
cheese is melted. Cut into squares &
serve with additional condiments,
if desired. Serves 8

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

Bacon-wrapped Chicken Roll-ups

3 large chicken breasts (about 2 lb)
1 (8 oz) pkg. cream cheese
22 strips pre-cooked bacon, divided
4 green onions, minced
3 mushrooms, minced
3/4 tsp. minced garlic
1/2 tsp. onion powder
1 T. dried parsley
salt/pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large gallon-sized zip-lock bag
place 1 chicken breast. Seal bag
securely & pound chicken to
flatten (you want it to be as thin
as you can get it – about 1/4
inch thick). Cut breast in half &
repeat with other 2 breasts
(pound & cut in two). Cut 4
slices bacon finely. In a medium
microwaveable bowl place cream
cheese – microwave 30 seconds to
soften. Mix in green onions, minced
bacon & mushrooms along with
minced garlic, onion powder, parsley
& salt/pepper – stir to blend well.
Sprinkle a bit of salt & pepper over
each chicken breast; spoon about 2
T. cream cheese mixture onto each
flattened breast & roll up. Wrap 2-3
pieces of pre-cooked bacon around
each one. NOTE: if bacon is hard to
manipulate, place it on a plate &
microwave about 20 seconds to
make it more pliable. Lay chicken
rolls in prepared pan & bake,
uncovered, 30-40 minutes until
inside of chicken is cooked through
& is no longer pink. Remove from
oven & cover with foil. Allow to stand
5 minutes, then serve. Serves 6

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

Jalapeno Popper Pimento Cheese
(spread/dip)

4 oz. cream cheese, softened
8 oz. sharp Cheddar cheese, shredded
2 T. hot pickled jalapeno peppers,
chopped well
1/3 C. mayonnaise
1/4 tsp. garlic powder
6 strips thick cut bacon, cooked/crumbled

In large microwaveable bowl place cream
cheese – microwave 30 seconds (it should
be mushy & stir-able, not melted – consistency
of mayonnaise). Add shredded Cheddar,
chopped jalapenos & mayonnaise – blend well.
Add cooked bacon & stir well. Store in tightly
covered jar – lasts 4 days refrigerated.

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

Hot Fudge Pudding Cake

1 1/4 C. sugar, divided
1 C. flour
1/2 C. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1/3 C. melted butter
1 1/2 tsp. vanilla
1/2 C. brown sugar
1 1/4 C. boiling water

Whipped cream or Cool Whip-
garnish

Preheat oven 350 degrees F.
Combine 3/4 C. sugar, 1/4 C.
cocoa, flour, baking powder &
salt in a bowl. Add milk, butter &
vanilla; beat until smooth. Pour into
an ungreased 9 X 9″ baking dish. Stir
1/4 C. sugar, 1/2 C. brown sugar,
1/4 C. cocoa & sprinkle over top
of batter. Pour boiling water over top
& bake 35-40 minutes until center is
almost set (do not over bake). Let
stand 15 minutes. Serves 9
Serve with whipped cream or
Cool Whip

(recipe: 77recipes.com)

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

Ended up finishing one of the three baby
blankets and started a new one. New one
is using a multi-colored medium blue/white
twist – when knit it comes out almost looking
like light blue denim! 

Log Cabin Day is a week
(+ 1 day) away – my mind is still trying to wrap
around new things: moving my group to a new
location on the grounds (closer to the action),
taking less things with me (no longer transporting
our big sign, table covers, etc.) and hoping more
ladies will join me. I was getting a bit concerned
last week but now have seven ladies who have
said they’ll be there for either the day or part
of, so we’ll see.

Gas prices surprised me yesterday – was
expecting to see $2.89/9 (like the day
before) and was shocked at $3.09/9! Oh
well – not much choice, need it.

Hope you’re having a good day!

Hugs;

Pammie

It’s Wednesday – AGAIN!

Well, ‘life’ is finally getting back to ‘normal’ (I know: NORMAL is a setting on your dryer or a city in Indiana . . . hehehe). Went to both knit groups – lots of great chatting, sharing ideas, etc. One of my ‘helper’ adults in my special needs group has officially named me the “Logistics Manager” – that means I like to keep track of lots of little bits of information/details and have them IN ORDER! (that can also be explained as a “Type A Personality”). I’ve been attempting to get details together on both the Log Cabin Day AND the Oakland County Historical Society’s Ice Cream Social (not counting information on several new special needs students and several new knit group members). As to the two Historical Society events – I just learned last night that they are BOTH having problems with organizational details – one of my friends (who spins wool) will not be at either event – apparently they FORGOT to invite her and she now is booked for other events! WEIRD! I got to thinking – actually, if we’re analyzing details I/my group didn’t get an official invite from either society EITHER! WEIRD! I know that both groups are having difficulties with keeping volunteers to staff/man these events (their members are aging and there doesn’t seem to be very many young people interested in perpetuating these historic events!). I just sent out an email to my knit group asking them to please contact me as to how many will actually be attending/demonstrating for Log Cabin Day – so far I have ONE person…that’s sad. Because of the down-sizing, they also compacted presenters last year & moved things closer to the center of the location. As it stands, I (& my 1 friend) might be the ONLY presenters on the ‘other’ side of the bridge! Bad part is: I can’t even tell people where we’ll be located, as of right now I DON”T KNOW! WEIRDER! Oh well – just keep plugging (or, as Nemo said: “Just keep swimming, just keep swimming!”). It will all work out in the end – I just hope this will not be the last year for either event. (the Oakland County one is much larger/more people, etc. – would be a shame if either one discontinued…)

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

Strawberry Cream Parfaits

one 1 lb. bag frozen unsweetened
strawberries, thawed
2 T. sour cream
1 scant cup chilled heavy whipping
cream
eight 2-inch vanilla meringue
cookies, coarsely broken (about
2 C.) plus 2 more, halved*

In medium bowl using a fork (or
potato masher), mash berries &
juices into a chunky sauce. Place
sour cream into a 1-cup measuring
cup – add enough chilled heavy
cream to fill cup completely. Scrape
cream mixture into a deep medium
bowl – beat mixture until thick & stiff
using elec. mixer – fold in broken
merigues gently. Divide sauce in half &
spoon into bottom of four serving
bowls (or glasses). Divide cream
in half & spoon on top of sauce.
Repeat layers using remaining
sauce & cream mixture. Top each
parfait with a meringue half &
serve immediately. Serves 4

*can be found in grocery store or
local bakery – place meringues in
a ziplock bag & break up – (they
can be rather sharp if using just
your hands.)

(recipe: foodnetwork.com)
—————————-

Fresh Vegetable Salad

Dressing:
1/2 C. sour cream
1/4 C. mayonnaise
2 T. white wine vinegar
2 T. jalapeno – seeded/finely
diced
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper

4 ears yellow corn, cleaned/cooked/
cooled & cut off cob*
2 large tomatoes, seeded/chopped
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped

In medium bowl whisk sour cream,
mayo, vinegar, jalapeno, celery seed,
salt/pepper until smooth. Set aside
at least 5 minutes for flavors to meld.
In large bowl mix all chopped veggies –
pour dressing over & gently mix
together until well combined. Serve
immediately or cover & refrigerate
until ready to serve – up to 3 hours.
Serves 10

You can leave out jalapeno if you
don’t like spicy foods.

*you can also use 2 (15 oz, ea) cans
whole kernel corn, drained/rinsed
(but fresh tastes better)

(recipe: breadboozebacon.com
——————————-

Chicken Salad w/ Lemon & Dill

10 1/2 oz. cooked skinless boneless
chicken breasts (from 1 whole
rotisserie chicken)
2 T. fresh dill, chopped
zest & juice of 1 lemon
1 T. olive oil
1/4 tsp. kosher salt

Remove chicken legs, wings &
thighs from chicken & set aside
for another meal. Remove skin
from breasts & remove meat
from bones. Break chicken into
chunks using your hands or a
knife – place in a large bowl. Add
dill, lemon juice, lemon zest, olive
oil & salt – mix together & refrigerate
until ready to serve. Serves 3

(recipe: skinnytaste.com)
—————————

Crockpot Biscuits/Bacon Breakfast
Casserole

8 slices bacon, cooked/chopped
5 large eggs
1 C. shredded Cheddar cheese
1/4 C. milk
1 medium tomato, chopped
1/2 green bell pepper, seeded/chopped
1 tube refrigerated biscuits (like Pillsbury
GRANDS!)

In a bowl mix bacon, eggs, cheese, milk,
tomato & bell pepper until well combined &
eggs are scrambled. Open biscuits & cut
each biscuit into 4 equal parts. Drop cut
biscuits into egg/milk mixture – fold into
mixture until biscuits are well covered.
Spray insides of crockpot with nonstick
cooking spray. Pour biscuit/egg mixture
into crockpot, spreading evenly over
bottom. Cover & cook on High 3-4 hours
until biscuits are cooked through & no
longer doughy & egg mixture is cooked
in center. Serve, topping each serving
with additional cheese, if desired.
Serves 8

(recipe: crockpotladies.com)
———————————
Crockpot Pork Chop Cacciatore

1 1/2 .b pork chops
2 T. cooking oil
1 (15 oz) can Italian diced tomatoes
3 T. tomato paste
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, minced
1 small white onion, diced
2 C. sliced fresh mushrooms

Cooked pasta or rice to serve 4
=
Heat large, heavy skillet over
medium-high heat. Add oil & chops;
brown chops on both sides*

Sauce:
Add diced tomatoes, tomato paste,
chicken broth, garlic, salt/pepper,
thyme, oregano to crockpot – stir
until tomato paste dissolves into diced
tomato juice. Add onion & mushrooms;
stir again. Add chops into sauce. Cover
& cook on Low 6-7 hours WITHOUT
opening lid during cooking time.
Serve over cooked pasta or rice.
Serves 4

*Only brown chops, don’t cook
completely – crock pot will do that

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

Strawberry Cobbler

1 C. self-rising flour
1 C. sugar
1 C. milk
1/2 tsp. cinnamon (optional)
2 C. sweetened strawberries,
fresh or frozen
1 stick margarine

*1 T. sugar (last minute)

Preheat oven 400 degrees F.
Melt margarine (or butter) in a
2 to 2 1/2 qt. oven-proof casserole.
In large bowl mix all dry ingredients
– stir in milk until smooth & pour over
melted margarine in casserole dish –
do not stir. Pour strawberries in center
of batter – do not stir.* Bake 30-40 minutes.
Batter should be cakey, not soupy.

*Poster said: She always sprinkles
1 T. sugar over batter & strawberries
before baking.

(recipe: southernplate.com)
————————–
Overnight Fruit Salad

3 large eggs, beaten
1/4 C. sugar
1/4 C. vinegar
2 T. butter
2 C. green grapes
2 C. miniature marshmallows
1 (20 oz) can pineapple chunks,
drained
1 (15 oz) can mandarin oranges,
drained
2 medium firm bananas, sliced
2 C. heavy whipping cream, whipped
1/2 C. chopped pecans

In double boiler over medium heat
cook & stir eggs, sugar & vinegar
until mixture is thickened & reaches
160 degrees F. – remove from heat;
stir in butter. Cool.
In large serving bowl combine grapes,
marshmallows, pineapple, oranges &
bananas. Add cooled dressing & stir
to coat. Refrigerate 4 hours or overnight.
Just before serving, fold in whipped
cream & pecans. Serves 12-16

(recipe: tasteofhome.com)

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

Our weather has turned a bit cooler –
today it’s in the low 60’s & sunny (we’ve
had a bit of rain lately but the days are
still nice – not too hot).

Also organizing my special needs group’s
last Gym Night until Fall – we’re having a
picnic (of sorts): hot dogs, chips, watermelon
& ice cream – a BIG treat for all involved –
that’s coming up Friday, June 15th. Life has
kind of swung into a Summer Whirlwind:
between knit groups & historical society
events, special needs group events, grandson’s
end-of-school year events and now a wedding
this Saturday, to quote an old expression:
“My dance card is all filled up!” (not complaining,
mind you!)

Hope you are managing whatever events &
happenings are coming your way – remember
to take a little time to ‘breathe’/relax – a quick
nap does wonders to revive the soul as well
as the body!

Hugs;

Pammie

Pammie’s New Toy!

Today husband & I went to Guitar Center & purchased the keyboard, stand, bench & headphones (so I can practice if anyone is watching TV or napping & not disturb them). I pretty much knew what I wanted & husband had HIS idea of what I needed  – I’m wondering if the salesman thought we were ‘fighting’ because he would say “I think she wants this…” and I would follow with “No, I really don’t want that!” (too funny). Husband convinced me that I didn’t want a ‘enclosed bottom’ piano because then it would be much more difficult to move it (in the photo you can see that we set it up directly in front of my old baby grand). This new ‘toy’ sounds & feels just like a regular piano AND also has a feature for it to sound like a church organ or a concertina! (I really didn’t want all the ‘bells & whistles’ like the various recorded music play-alongs, or all the various ‘voices’ – just give me PIANO!!!) After ‘testing it out’ for over 2 hours my back was yelling, my feet were freezing (the air conditioning was blowing on them) and I really needed to visit the ‘little girls room’ – guess you can tell I was having a good time! It’s going to take time for me to get back my old ‘playing MOJO’ – I can remember the beginnings of songs but then draw a complete blank on the middle! (I foresee lots of listening on YouTube to get them back!).

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

S’mores Cobbler

1 (5 oz) pkg. cook & serve
chocolate pudding
3 C. whole milk
12 graham cracker squares
3/4 C. miniature semi-sweet
chocolate chips
1 (15 oz) box chocolate cake
mix, dry
1/2 C. cold butter, sliced
1 (10 oz) pg. miniature marsh-
mallows
whipped cream

Preheat oven 350 degrees F.
Prepare pudding with milk on
stove top as directed on pkg;
cool in pot 15 minutes. Spread
pudding evenly in bottom of
9 X 13″ baking dish. Lay graham
crackers evenly in pudding &
sprinkle with 1/2 C. choc. chips.
Sprinkle dry cake mix over pudding
& dot with slices of butter. Bake 25
minutes; remove from oven & stir
to make sure any dry cake mix spots
have been moistened. Sprinkle
evenly with marshmallows &
remaining chocolate chips. Bake
an additional 5-8 minutes until
marshmallows are puffy & brown.
Allow to cool 15 minutes before
serving. Serves 12

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

Chicken Salad

3 C. cooked, chicken, chopped
(or 3 cans)
1 1/2 C. red seedless grapes, halved
1 C. sliced celery
1/3 C. sliced green onion
3/4 C. mayonnaise
pinch dried ginger
1/2 C. chopped pecans (or more,
as desired)
1/2 tsp. salt

In large bowl combine mayo, ginger,
chopped pecans & salt – stir in chicken,
grapes, celery & green onion.

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

Grilled Corn & Zucchini Salad
with Feta
   GRILL

1/2 C. olive oil
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
2 ears corn
3 zucchini, cut lengthwise into
planks
4 tsp. lemon juice
4 oz. feta cheese

In large bowl mix olive oil, garlic,
salt/pepper & red pepper flakes.
Lightly coat corn & zucchini with
half of mixture (leave rest in bowl).
Grill veggies, charring some (but
not all) for flavor. Alternatively,
cook on High in a skillet until tender.
Cut corn from cob & cut zucchini
into 1/2 in. wide pieces. Mix all
veggies in bowl with remaining oil
mixture. Mix in lemon juice & feta –
toss & serve warm or cold.
Serves 4-6

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

Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
thinly sliced into rings (optional
garnish)

Drain cooked eggs & cool in cold
water. Peel & half (lengthwise).
Remove yolks to a small bowl &
mash with a fork. Stir in mayo,
sriracha sauce, mustard, salt/pepper
until smooth. Place mixture into a
ziplock bag – seal & snip a corner
of the bag to use as a piping bag.
Pipe filling into egg halves; garnish
with a sprinkle of paprika & a slice
of red jalapeno (if desired).
Makes 12

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

BBQ Picnic Chicken
Grill

2 cloves garlic, minced
2 tsp. butter
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. chili sauce*
2 T. Worcestershire sauce
1 T. celery seed
1 T. prepared mustard
1/2 tsp. salt
2 dashes hot sauce
2 broiler/fryer chickens (3 1/2 – 4
lb., each) cut up

In large saucepan, saute garlic in
butter until tender. Add next 8
ingredients & bring to boil, stirring
constantly. Remove from heat.
On lightly greased grill rack, grill
chicken, covered, over medium
heat 30 minutes, turning occasionally.
Baste with sauce; grill 15 minutes
longer until a thermometer reaches
170 degrees F., basting & turning
several times. Serves 8

*if you don’t have chili sauce, use
1/4 C. ketchup or 1/4 C. cocktail
sauce

NOTE: This sauce is best when made
a day or two ahead allowing flavors
time to come together.

(recipe: tasteofhome.com)
——————————–
Kansas City-style Ribs
GRILL

1 1/3 C. packed brown sugar
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
12 bone-in country-style pork
ribs (about 7 lb)

Sauce:
2 T. canola oil
1 medium onion, finely chopped
1 C. tomato sauce
1/3 C. dark brown sugar
1/4 C. ketchup
1/4 C. molasses
1 T. apple cider vinegar
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper

In small bowl mix brown sugar &
seasonings; sprinkle over ribs &
refrigerate, covered at least 1 hour.

Sauce:
In large saucepan, heat oil over
medium heat. Add onion – cook
& stir 5-6 minutes until tender.
Stir in remaining ingredients &
bring to boil, stirring occasionally.
Remove from heat.
Wrap ribs in large piece of heavy-
duty foil; seal edges of foil. Grill,
covered, over indirect medium heat
1 1/4 – 1 3/4 hours until ribs are
tender. Carefully remove ribs from
foil & place over direct medium heat;
baste with some of the sauce. Grill,
covered, 8-10 minutes until browned,
turning & basting occasionally with
remaining sauce. Serves 12

(recipe: tasteofhome.com)
————————————
Cherry BBQ Sauce

1 medium onion, chopped
2 T. butter
2 cloves garlic, minced
2 C. fresh or frozen dark sweet
cherries, pitted/coarsely chopped
1 C. ketchup
2/3 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
2 tsp. ground mustard
1/2 tsp. black pepper
1/8 tsp. liquid smoke, optional

In large saucepan, saute onion in
butter until tender. Add garlic; cook
1 minute. Stir in remaining ingredients &
cook, uncovered, over medium-low heat
20 minutes until cherries are tender &
sauce is thickened, stirring occasionally.
Makes about 3 1/2 C. sauce

(recipe: tasteofhome.com)
———————————

Crockpot Bacon Baked Beans

1 (32 oz) can pork & beans
1 lb. bacon, cooked crisp/crumbled
1/2 C. brown sugar, packed
1/2 C. onion, diced
2 T. bacon grease

Combine all ingredients in 2 1/2 qt.
crockpot & stir. Cover & cook on Low
6-8 hours (or High 3-4 hours). Serves 6

Recipe can be halved or doubled.

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

Banana Breeze Pie

Crust:
1/3 C. butter
1/4 C. sugar
1/2 tsp. cinnamon
1 C. corn flakes, crushed

Filling:
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla

bananas
=
Crust:
In small pan over low heat, melt
butter, sugar, cinnamon – stirring
constantly until bubbles form
around edge of pan – remove from
heat. Add crushed corn flakes & mix
well. Press evenly in bottom & up
sides of a 9″ pie pan. Chill.

Filling:
In large bowl using elec. mixer,
beat cream cheese until fluffy. Add
sweetn’d cond. milk & blend
thoroughly. Add lemon juice &
vanilla – stir until mixture is completely
combined & thickened – pour into
chilled crust. When ready to serve,
top with sliced bananas.

(recipe: kandyskitchenkreations.com)

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

Was just reading about something that’s
officially coming to internet TODAY: it’s called
GDPR – General Data Protection Regulation.
It’s a privacy law that affects anyone that
does ANY sort of business online – including
BLOGGERS! (This has to do with the Facebook
mess about collecting information about you &
sharing it with a third-party – this is the end-
result to prevent that from happening again).
After reading an article about this, it makes me
wonder if they are also meaning me sharing
recipes from others -WITHOUT their consent!
That might be true – there are HUGE fines for
that sort of thing, so what this means is: I’m
going to have to check this out further.

Ah, life gets ‘interesting’ at times, eh?

Have a great day!

Hugs;

Pammie

Some Holiday Recipes!

Easy 5-Minute Kool-Aid Pie

1 graham cracker pie crust
1 pkt. Kool-Aid (your choice
of flavor)
1 (14 oz) can sweetened condensed
milk
1 (8 oz) tub Cool Whip, thawed

Pour sweet’d/cond milk in a bowl
& add Kool-Aid – mix together. Fold
in Cool Whip-mix thoroughly & spoon
into pie crust. Serve

(recipe: donnahup.com)
———————————–

Southern Baked Beans

1 (15.5 oz) can kidney beans,
drained/rinsed
1 (15.5 oz) can cannellini beans,
drained/rinsed
1 (12 oz) jar chili sauce
3/4 C. chopped onion
1/2 C. ketchup
1/4 C. brown sugar
2 tsp. ground mustard

Preheat oven 325 degrees F.
Spray 8 X 8″ square baking dish
with nonstick cooking spray. In
large bowl combine all ingredients –
pour into prepared dish. Bake
50-60 minutes until beans are
bubbly & sauce has thickened.
Serves 6

(recipe: mrfood.com)
——————————
“Hillbilly” Ribs

2 T. vegetable oil
4 lb. country-style pork ribs
1 (12 oz) bottle chili sauce
1/2 C. water
2 T. Worcestershire sauce
1 T. yellow mustard
1/4 C. brown sugar

In a soup pot over medium-high
heat, heat oil until hot; cook ribs
8-10 minutes until brown on all
sides. In large bowl combine
remaining ingredients; mix well.
Reduce heat to medium & drain
off excess liquids. Pour sauce
mixture over ribs, partially cover &
cook 1 1/2 hours until ribs are
cooked through & tender, turning
occasionally. Serves 5

(recipe: mrfood.com)
——————————-
Stacked Pasta Salad

1 lb. tri-colored pasta twirls
1 (16 oz) tub sour cream
1 C. mayonnaise
1/2 c. milk
4 scallions (green onions),
thinly sliced
1 T. dried tarragon
2 tsp. salt
1 1/2 tsp. black pepper
1 bunch (2-3 stalks) broccoli,
cut into small florets &
blanched*
1 large head cauliflower, cut
into small florets & blanched*
1 large red bell pepper, diced

Cooked accordg. to pkg. directions;
drain/rinse & drain again – let cool.
In large bowl combine sour cream,
mayo, milk, scallions, tarragon, salt/
black pepper – mix well. Reserve
1 C. sour cream mixture & add pasta
to remaining sour cream mixture –
toss until well coated. In a large clear
bowl (or trifle dish) layer half the pasta
mixture, half broccoli, half cauliflower,
half bell pepper. Repeat layers once
more & drizzle with reserved sour
cream mixture. Cover & chill at least
2 hours before serving. Toss just before
serving. Serves 8

*To blanch broccoli & cauliflower florets:
Add each to a large pot of boiling water
for 1 minute then remove to a bowl of
ice water to immediately stop them from
cooking any farther; drain well.

(recipe: mrfood.com)
———————————
Amish Harvest Tomatoes

3 large tomatoes, cored/cut
into 1-inch chunks
1 large onion, cut into thin
half-moon slices
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/3 C. sugar
1 tsp. dried Italian seasoning
1 tsp. salt
1/4 tsp. black pepper

In large bowl combine tomatoes &
onions. In small bowl whisk oil,
vinegar, sugar, Ital. seasoning, salt/
pepper until sugar is dissolved –
pour over tomato mixture & mix
well. Serve or cover & chill until
ready to serve. Serves 6

(recipe: mrfood.com)
———————————-
Awesome Rice Salad

2 (15 oz, ea) cans black beans,
drained/rinsed
2 C. cold, cooked rice
2 tomatoes, chopped
1/4 C. sliced scallions
2 T. chopped fresh parsley
1/4 C. olive oil
1 T. cider vinegar
1/8 tsp. hot pepper sauce
(optional)
2 cloves garlic, minced
1/8 tsp. black pepper

In large bowl combine beans &
rice; mix well. In medium bowl
combine remaining ingredients;
mix well – fold tomato mixture
into bean mixture. Refrigerate
at least 1 hour before serving.
Serves 6

(recipe: mrfood.com)
————————————-
Root Beer Chicken
( oven & GRILL recipe)

1 (3 to 3 1/2 lb.) chicken,
cut into 8 pieces
1/4 tsp. salt
1/4 tsp. black pepper
1 C. root beer
1 C. ketchup
1/4 C. fresh lemon juice
3 T. Worcestershire sauce
3 T. light brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. onion powder

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Place
chicken pieces on dish & season
with salt/pepper. Bake 45-50
minutes until no pink remains in
chicken & juices run clear. In
medium saucepan combine
remaining ingredients; mix well &
bring to boil over medium heat,
stirring occasionally. Reduce heat
to medium-low & simmer 20
minutes until sauce is reduced by
half.
Preheat grill to medium heat.
Coat chicken with sauce & grill
5 minutes per side, basting
frequently with sauce. Bring
remaining sauce to a boil, then
serve with chicken. Serves 4

(recipe: mrfood.com)
——————————-

Bacon Corn Bread

1 C. sour cream
1 C. milk
1 egg
3 T. butter, melted
1 1/2 C. yellow cornmeal
1/4 C. flour
1/4 c. real bacon bits
2 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 400 degrees F.
Spray 8-inch square baking
dish with nonstick cooking spray.
In large bowl whisk sour cream,milk,
egg & butter – add remaining
ingredients & whisk until mixed;
pour into prepared pan. Bake
25-30 minutes until a wooden
toothpick inserted in center
comes out clean. Let cool
15 minutes then cut into
squares – serve warm. Serves 6

(recipe: mrfood.com)
——————————

Buttermilk Custard Apple Pie

Sauteed apples:
1/4 C. butter
2 C. apples – peeled/cored/sliced
1/2 C. sugar
1/2 tsp. cinnamon

Custard:
1/4 C. butter
1 C. sugar
4 eggs
2 T. flour
1 tsp. vanilla
3/4 C. buttermilk
1 refrigerated pie crust
placed into a 9″ pie plate

Topping:

3 T. butter
1/4 C. sugar
1/4 C. brown sugar
1/2 C. flour
1/2 tsp. cinnamon
==
Preheat oven 325 degrees F.

Apples:
Melt butter in a skillet; stir in
apples & 1/2 C. sugar – cook,
stirring occasionally, until apples
are tender, about 5-7 minutes.
Remove from heat & allow to
cool to room temp.

Custard:
Beat butter & sugar together; add
eggs, flour, vanilla & buttermilk-
beat until blended. Place pie crust
in a 9-inch pie plate & spoon apple
mixture in bottom of crust. Pour custard
over apples. Bake 30 minutes.

Topping:
Mix butter, sugar, brown sugar, flour
& cinnamon using a pastry blender
(or your hands) until coarse crumbs
form. Sprinkle topping over pie & bake
an additional 30 minutes until custard
is set. Allow to cool completely before
serving.

(recipe: gooseberry patch recipes for
comfort)
==================

Have a great day!

Hugs;

Pammie

It’s Wednesday!

It’s a sun-shiny, bright new Summer-like day out; 75 degrees F with a slight breeze – what could be better? Just got home from Library Knit Group (10 – 12 p.m.), quick trip to Krogers & Kroger gas station, Gordon Foods – now I’M HOME! A friend told me about Kroger Fuel REWARDS program (I already have their Kroger card & get accumulating fuel points) but didn’t know that you can also subscribe to their SURVEY site and get up to 20 fuel points per month! With Kroger, if you spend $100.00 you get 10 fuel points; that’s equal to 10 cents off on each gallon of gas and it goes from there. Since I had STICKER SHOCK when I got out of Kroger, knowing I had 10 cents off per gallon made me happy. Going TO knit group the price was $2.99/9 for regular . . . a little over 2 hours later it had jumped to $3.16/9! Yes, I know it’s going on a holiday weekend but I sure didn’t expect that kind of a jump so soon! Only got $25.00 (had a little less than a quarter tank and am going to be doing a bit of driving in the next few days, so needed to get gas). (If you might be interested in the Kroger Fuel Survey thing – go to

http://www.kroger.com/fuel

and look for the heading Fuel Survey on the left side of the screen – you will need to have a Kroger Plus shopper’s Card to qualify). Every little bit helps!

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

Lemon Pudding Dessert

1 C. cold butter, cubed
2 C. flour
1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip,
thawed/divided
3 C. cold whole milk
2 (3.4 oz, ea) pkgs. instant
lemon pudding mix

Preheat oven 350 degrees F.
In medium bowl cut butter into
flour until crumbly – press into
ungreased 9 X 13″ baking dish.
Bake 18-22 minutes until light
brown. Cool on wire rack.

Beat cream cheese & sugar until
smooth; fold in 1 C. Cool Whip &
spread over cooled crust.

In large bowl beat milk & pudding
mix on Low speed using elec. mixer
2 minutes. Carefully spread over
cream cheese layer. Top with
remaining Cool Whip. Refrigerate
at least 1 hour. Makes 16 servings.

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

Crunchy Taco Salad

1 small head green cabbage, thinly
sliced (about 4 C. ) – or lettuce
2 medium tomatoes, diced (about 1 C.)
1 small onion, diced (about 1/2 C.)
1 medium green bell pepper, diced (1 C.)
1 (15 oz) can kidney/pinto or black beans,
drained/rinsed
1 (8 oz) can whole kernel corn
1/2 tsp. chili powder
1/2 to 1 C. Spicy Guacamole Dressing*
1/2 C. feta cheese, crumbled (or Cheddar,
shredded)
2 C. corn tortilla chips, crumbled
1/2 C. water
1/4 C. fresh lemon juice
1/4 medium onion, peeled
1 medium avocado, peeled/pitted &
quartered
1 clove garlic, peeled
1 fresh serrano chili pepper
1/4 C. chopped cilantro leaves
1 T. olive or vegetable oil
1 tsp. sea salt

Mix cabbage (or lettuce), tomatoes,
onion, bell pepper, beans, corn &
chili powder in a large bowl. Toss
salad with Guacamole dressing; let
stand 10 minutes. Sprinkle top with
cheese & tortilla chips. Serves 4

*Spicy Guacamole Dressing:
Using food processor (or elec. mixer)
blend water, lemon juice, onion, avocado,
garlic, chili, cilantro, oil & salt until smooth
& creamy. Add more water if too thick

(recipe: cookstr.com)
—————————

Asparagus/Egg/Bacon
Salad w/Dijon Vinaigrette

1 large hard-boiled egg, peeled/
sliced
1 2/3 C. chopped asparagus
2 slices cooked/crumbled center-
cut bacon
1/2 tsp. Dijon mustard
1 tsp. olive oil
1 tsp. red wine vinegar
pinch salt/pepper

Bring a pot of water to boil;
add asparagus & cook 2-3 minutes
until tender yet firm. Drain & run
under cold water to stop cooking
process. In small bowl mix Dijon
mustard, oil, vinegar & salt/pepper.
Arrange asparagus on a plate; top
with egg slices & bacon – drizzle
with vinaigrette. Serves 1

(recipe: skinnytaste.com)
——————————–
Sour Cream Fish Fillets

1 1/2 lb. cod or haddock, cut
into 6 fillets
1 C. sour cream
1/4 C. shredded Parmesan cheese
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
2 T. Italian-seasoned bread
crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Place
fillets in a single layer in dish.
In medium bowl combine sour
cream, Parm. cheese, paprika,
salt/pepper – mix well. Spread
evenly over fish & sprinkle top
with bread crumbs. Drizzle top
with melted butter. Bake 20-25
minutes until fish flakes easily
with a fork. Serves 4

(recipe: mrfood.com)
——————————

Crockpot Tangy Raspberry
Chicken ‘n Spinach

1 (8 oz) bottle raspberry vinaigrette
salad dressing
4 lb. frozen boneless skinless chicken
breasts (or thighs)*
1/8 tsp. kosher salt
black pepper – to taste
3 oz. fresh baby spinach
1 (15 oz) can mandarin oranges,
drained

Cooked rice/potatoes/pasta
to serve 6

Lightly spray insides of crockpot
with nonstick cooking spray. Pour a
small layer of salad dressing on
bottom of crockpot. Place chicken
on top – season with salt/pepper.
Add spinach on top of chicken & push
it down so it fits in the crockpot.
Pour remaining salad dressing on
top. Cover & cook on High 4-5
hours until chicken is not longer
pink inside. Add drained mandarin
oranges to crockpot. Cover & turn
temperature to Warm. (allow to stay
warm while you cook whatever rice/
potatoes/pasta you want to serve
with this). Serves 6

*You can also use thawed chicken &
reduce the cooking time to 4 hours
on High.

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

Jalapeno Corn Dip

1 (15 oz) can sweet whole
kernel corn, drained (or)
2 C. fresh corn cut from cob
1 bell pepper, seeded/diced
3 jalapeno peppers, seeded/
finely diced
1 small can chopped green chiles
1 C. shredded Colby Jack cheese
blend
1/4 C. sour cream
2 T. mayonnaise
2 T. chopped cilantro
2 green onions, sliced
squirt of lime juice

Place all ingredients in medium
bowl – stir to combine. Serves 8

(recipe: lemontreedwelling.com)
————————

Creamy Bacon/Pea Salad

1 (32 oz) pkg. frozen peas, defrosted
6 slices bacon, cooked/crumbled
1 C. Cheddar cheese, diced
1 C. Miracle Whip salad dressing
1 T. sugar
2 T. milk
1 tsp. seasoning salt
salt/pepper, to taste

In large bowl mix peas, bacon & cheese.
In small bowl whisk Miracle Whip, sugar,
milk, seasoning salt, salt/pepper – pour
over pea mixture & toss to coat. Cover
& refrigerate 1 hour before serving.
Serves 6

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

5-ingredient Peach Cobbler
Dump Cake

1 (29 oz) can sliced peaches
in heavy syrup
1 (15.25 oz) can sliced peaches
in heavy syrup, drained
1 tsp. ground cinnamon
1 box yellow cake mix
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Dump large can of peaches into
pan then add smaller drained
peaches & spread out evenly.
Sprinkle top with cinnamon,
evenly. Pour dry cake mix on
top & spread out evenly.
Pour melted butter over dry
cake mix. Bake 50 minutes –
1 hour until top starts to
brown & edges are bubbling.
Serve warm.

(recipe: all-my-recipes.com)

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

Things have been going well this week (so far);
tomorrow husband & I are going to see/with
possible buying a piano keyboard from a friend
of ours (they’re moving out of state). I have a
1930’s? baby grand piano that belonged to my
mother – yes, it’s very ‘pretty’ but it’s in need
of a great deal of work (lots of strings replaced,
body work, etc. we’re talking probably around
$1,000 in work, at least). This offer came up and
we’re going to see what we think – I have not been
a fan of keyboards – for their lack of pressure
when playing the keys, sound, etc. BUT this
friend plays very well so I’m excited to see just
what they have to offer. (Husband even said if
I want to, we can go look at a new keyboard if
this doesn’t pan out – we’ll see…). I miss having
a piano to play (and husband says he misses
hearing me play – I haven’t in too many years
now and I miss just being able to sit down when
a piece of music comes to mind and play it.

We don’t have any special plans for the upcoming
holiday – just church Sunday. OH! My ‘belated’
Mother’s Day dinner last Sunday at oldest son’s
house was great: BBQ ribs on his grill, a tomato/
feta/cucumber salad/BBQ beans with pork in them,
grilled asparagus and a huge chocolate cake –
needless to say: I PIGGED OUT!

Have a great day!

Hugs;

Pammie

Another day in the life…

Today was another ‘grandson babysitting’ day – fortunately, it was a rather easy one (and short!). Got to see him yesterday at his older brother’s baseball game (they won).

Our weather has been OK – yesterday it was breezy & warm – great for an evening baseball game. Today it’s overcast & 61 degrees F. – same grandson has a track meet at 4 then baseball practice (glad I only have to go to the occasional games!) – I’m busy enough.

Managed to mess up BOTH baby blankets I’m working on – not exactly sure just ‘how’ but BOTH patterns are ONE STITCH off, to the left! Lighter weight/multi-colored one I ripped back a good 4 inches last night – it’s STILL off! Took heavier yellow one with me today – it’s ALSO one stitch off to the left! UGH! There goes my KNITTING MOJO! Think I’m going to let them both rest for a few days before attempting to figure out where I went wrong. Both are really easy patterns with a total of four rows, only one row is the actual ‘gotta count stitches’ row – UGH!

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

No-Bake Caramel Shortbread Pie

Crust:
2 C. crushed shortbread cookies (reserve
1 T. for topping)
1/2 C. (1 stick) butter, melted
1/3 C. sugar

Caramel Filling:

8 oz. cream cheese, softened
1/2 C. caramel dessert topping
1 T. vanilla
1/4 C. heavy cream
(whipped topping – optional)

=
Crust:
Mix all crust ingredients in medium bowl;
press on bottom & up sides of an 8-inch
pie plate (can use 9″ but crust will be
thinner).

Filling:
Beat cream cheese, caramel topping &
vanilla in large bowl using elec. mixer
on medium speed until smooth. Gradually
beat in heavy cream just until blended –
beat on medium-high speed 2 minutes
until fluffy; spoon mixture into crust.
(add whipped topping, if desired).
Refrigerate 3 hours until set. When ready
to serve, drizzle additional caramel on top
& sprinkle with shortbread crumbs.
Store leftovers in fridge.

(recipe: iambaker.net)
——————————-

4-Ingredient Chicken Thighs

8 chicken thighs
1 pkt. dry French Onion soup mix
1 (8 oz) bottle Russian salad dressing
1 small jar apricot preserves (or
about 1 C.)

Preheat oven 400 degrees F.
In a bowl mix soup mix, salad dressing
& preserves. Place chicken pieces in a
baking pan; sprinkle with pepper (no
extra salt is needed). Pour soup mix
sauce over chicken & coat well. Bake,
uncovered, 1 hour to 1 hour 15 minutes
until chicken is done. Baste several
times during cooking time.

(recipe: 1krecipes.com)
———————————–

Mashed Potato Pie

2 C. leftover mashed potatoes
2 eggs
1/4 C. cottage cheese
1/4 C. sour cream
2 green onions, chopped
1 T. bacon bits
1/4 tsp. garlic powder
1/2 C. shredded Cheddar-Jack
cheese

Preheat oven 375 degrees F.
Spray a baking dish with nonstick
cooking spray. In a large bowl
beat eggs; add cottage cheese &
sour cream-stir to combine. Add
mashed potatoes – mix well &
pour into prepared dish. Bake
20  minutes – move dish to upper
part of oven & cook 6-7 minutes
more until beginning to get
golden brown. Let stand a few
minutes before slicing. Serves 4

(recipe: 1krecipes.com)
——————————

Foil-grilled/baked Asparagus

1 lb. fresh asparagus, trimmed
8 tsp. butter cut into small
pieces
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. Italian seasoning
1 T. chopped parsley
lemon wedges – (optional,
for serving)

Preheat Grill – (OR) oven 425 degrees F.
Cut 4 large squares foil & spray with
nonstick cooking spray. Divide asparagus
evenly among foil. Sprinkle Italian
seasoning, salt/pepper evenly over
asparagus & place 2 tsp. butter in each
packet. Fold foil over asparagus, sealing
completely on all sides.
Grill:  15 minutes, flipping packet once
halfway through cooking time
Oven: Bake 15 minutes

Open packets carefully; gently stir to make
sure all asparagus is coated with butter &
seasonings. Sprinkle with parsley & serve
with lemon wedges, if desired. Serves 4

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

Sausage & Vegetable Skillet

1 T. olive oil
1 (12 oz) pkg. fully cooked Italian
chicken sausage links, cut into
1 inch pieces
1 large onion, chopped
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 1/2 lb. red potatoes (about 5
medium) thinly sliced
1 (10 oz) pkg. frozen corn
1/4 tsp. pepper
1 1/4 C. vegetable broth
2 C. fresh baby spinach

In 12 inch skillet heat oil over medium-
high heat. Saute sausage & onion until
onion is tender. Add garlic & pepper
flakes – cook & stir 1 minute. Add
potatoes, corn, pepper & broth; bring
to boil. Reduce heat to medium; cook,
covered, until potatoes are tender, 15-20
minutes. Stir in spinach until wilted.
Serves 4

(recipe: tasteofhome.com)
—————————-

Crockpot Parmesan/Garlic Potatoes

3 lb. baby potatoes, *washed/halved
3 T. unsalted butter, melted
2 T. olive oil
4 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. grated Parmesan cheese

In a bowl toss halved potatoes in
melted butter, olive oil & minced
garlic – add to crockpot. In another
bowl mix dry seasonings – sprinkle
potatoes with seasoning & lightly
toss.. Cover & cook on Low 4-5
hours or High 2-3 hours until
potatoes can easily be pierced with
a fork. Serves 6

*Poster used Dutch yellow baby
potatoes (also called NEW potatoes).
You can use yellow, red or multi-colored
baby/new potatoes

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

4-Ingredient Ice Cream Muffins

1 pint (16 oz) Cookies ‘n Cream ice
cream, melted
1 1/4 C. self-rising flour
15 chocolate sandwich cookied (like
Oreos)
2/3 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray. Place
3 T. melted ice cream in a small
bowl. Whisk remaining melted
ice cream with flour in medium
bowl until smooth. Use a small
ice cream scoop (about 2 T.) to
spoon batter into each muffin cup.
Place 1 sandwich cookie on top of
batter in each cup. Spoon some of
remaining batter on top of each
cookie. Bake 16-18 minutes until
a toothpick inserted into center
of muffin comes out clean & tops
are light golden brown. Let cool
completely in tin.
Glaze:
Whisk together powdered sugar &
reserved melted ice cream until
smooth & thick. Place the remaining
3 cookies into a small ziplock bag &
roughly crush. Transfer cooled muffins
to a serving platter. Spread some of
glaze on top of each muffin then sprinkle
tops with crushed cookies. Makes 12.

(recipe: foodnetwork.com)

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

Hope you’re having a good day!

Hugs;

Pammie

It’s Thursday already!

Sometimes my weeks just FLY BY! Ever have that happen? This has been another crazy/busy week – my back is finally acting normal again – YAY! I honestly don’t even remember Monday! Tuesday was a really crazy/hectic day babysitting. My oldest son (Dad of grandsons) is trying to install a new tub & surround (with a little help from a plumber acquaintance). Said plumber was supposed to show up at 4 p.m. to get the pipes soldered/surround in, etc. He showed up an hour late, quickly told son what HE should get done then said he had to get home for dinner (apparently his wife is a stickler for prompt dinner time – sigh). My son was SO furious he stomped upstairs & started doing it himself. He said: “Mom, what time is your knit thing?” (I’m supposed to be there around 6 p.m.) – he said; “Well, you can go, we’ll be fine.” (we being the baby & him, older grandson was at track & baseball practice). I said: “No WAY I’m leaving him alone while you plumb the bathroom!” . . . long story short, I stayed until 7:30 (SUPER…SUPER tired/worn out), went to Burger King & grabbed food (didn’t even taste it, I was THAT tired!). I guess yesterday the plumber came back & did what he was supposed to do TUESDAY! Bathroom is now up & running/functional again. I love my baby grandson but this day he was extra clingy – play a little then look at me/put his arms up with this “Pick me UP!” look – VERY unusual for him. He took an hour nap, woke up, did the raised arm thing then slept on my chest for another HOUR! (He hasn’t done that since he was very tiny). I know it’s a stage – he now cries when his parents have to leave; he’ll outgrow it, but it really made for a very long day! (OH – forgot to mention Son/older grandson & baby came over at around 8:30 to take showers – guess who kept the baby comfy – while he continued to cry because his daddy was in the shower!). VERY. . . V E R Y long day!

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

Trying to feature some Mother’s Day recipes – just in case you might need a few ideas . . .

Pecan Pie Pound Cake

4 sticks butter, room temp
4 C. sugar
4 C. flour (cake or all purpose)
8 large eggs, room temp
8 oz. cream cheese, room temp.
2-3 tsp. vanilla
1 (or more) C. chopped pecans
1 (or more) C. brown sugar
=
1 jar caramel ice cream topping

Preheat oven 300 degrees F.
In large bowl using elec. mixer, cream
butter, cream cheese & sugar until
smooth. Add eggs, one-at-a time, then
add flour, one cup at a time. Add 2-3
tsp. vanilla & mix well. Grease & flour
(or spray & flour) a tube pan (or Bundt
pan) & pour in batter, spreading to
even. Sprinkle nuts & brown sugar
on top & lightly press into the batter.
Bake 1 hour 15 minutes*. Remove
from oven & allow to cool a few
minutes before inverting onto a
plate. Drizzle caramel over top &
down sides of cake.

*You might want to tent the top of
the cake with foil if it is browning
too fast or the nuts are scorching.

(recipe: 1krecipes.com)
———————————

Watermelon/Cucumber/Feta Salad
(cubed)

1 English cucumber
1 small watermelon
one 5 oz. block feta cheese
1 tsp. olive oil
black pepper
2 T. fresh basil leaves
2 T. fresh mint leaves

To cube cucumber:
Cut ends off cucumber; thinly
slice off all four long sides so
that it resembles a long rectangle.
Cut into 13 one-inch cubes (reserve
rest of cucumber for another use)

To cube watermelon:
Cut off ends; cut into 1-inch slices.
Cut into thirteen 1-inch cubes
discard rind & reserve rest of
watermelon for another use.

To cube feta:
Cut into four 1-inch cubes (same
size as cucumber cubes)

To build the salad:
Bottom layer: Arrange 3 cubes
cucumber across serving platter,
then 5 cubes down, alternating
cucumber & watermelon cubes.
Alternate cucumber & watermelon
cubes to create a checkerboard
pattern. (Fit in Feta cubes in design)
Drizzle cubed salad with oil then
sprinkle with pepper, basil & mint
leaves. Serves 2

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

Crockpot Mushroom/Onion Chops
with Gravy

4 (or more) thick cut pork chops
2/3 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 C. oil
1 large onion, cut into rings
2 (4 oz, ea) cans chopped mushrooms,
drained
1 (14.5 oz) can chicken broth
1 pkg. onion soup mix
1/3 C. sour cream
2 tsp. Worcestershire sauce
1/3 C. water
=
Cooked mashed potatoes or rice or
noodles to serve 4-6
=
Heat 1/4 C. oil in a large skillet until hot.
In small flat pie pan, whisk together flour,
black pepper/salt & garlic powder. Dredge
chops in flour mixture & brown in oil along
with onion rings. Remove chops & rings –
place in crockpot along with drained
mushrooms. In skillet you used to brown
chops, place leftover flour, chicken broth,
onion soup mix, sour cream, Worc. sauce &
water. Stir often & bring to boil to thicken.
Once thickened, pour over chops in crockpot.
Cover & cook 6-7 hours on Low (or 4-5 hours
on High. Serve with cooked mashed potatoes/
cooked rice/cooked noodles – pouring gravy
over top. Serves 4-6

NOTE: You can prepare this on stovetop:
add chops back to skillet once you’ve made
the gravy. Cover & simmer until fully cooked.

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

Orange-Chicken Pasta Salad

1 (16 oz) box rotini pasta
2 C. cooked chicken breast, diced
into chunks*
3 C. diced romaine lettuce (or baby
spinach), roughly chopped
1 (15 oz) can mandarin oranges, drained
well
1 c. roughly chopped pecans
1 (12 oz) bottle Orange Poppy Seed
salad dressing** (you can find it at
Kroger: “Private Selection”

Cook pasta accordg. to pkg. directions;
drain well then cool. In large bowl combine
cooled pasta, diced chicken, chopped
lettuce, mandarin oranges & chopped nuts.
Pour poppyseed dressing on top & stir
gently to combine. You can serve immediately
or cover bowl with plastic wrap & refrigerate
1-2 hours. Stir again before serving.
Serves 10

*You can also use rotisserie chicken, canned
chicken or grilled chicken.

**If you can’t find orange poppyseed
dressing, just use regular poppyseed
dressing.

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

Strawberry/Spinach Pasta Salad
with Orange Poppy Seed Dressing

8 oz. penne noodles, cooked
accordg. to pkg. directions
2 C. packed fresh baby spinach
leaves
1 C. sliced strawberries
1 C. pineapple chunks
1/4 C. dried cranberries or blueberries
1/2 C. salted cashews (or other nuts)

Orange Poppy Seed Dressing

1/2 C. olive oil
1/3 C. apple cider vinegar
1/4 C. plain Greek yogurt
1 T. Dijon mustard
3 T. honey
1/3 C. orange juice
2 tsp. poppy seeds
(optional) pinch salt/pepper

Combine all dressing ingredients in
a jar & shake well. Combine cooked
pasta, spinach, strawberries, pineapple,
cranberries & nuts in large bowl – toss
with prepared dressing. Serve immediately
or cover & chill 1 hour before serving.
Serves 10

(recipe: lecremedelacrumb.com)
————————————–
Crockpot Caramel Pie

2 (14 oz, ea) cans sweetened
condensed milk
1 (9 inch) graham cracker pie crust
whipped cream

Spray insides of crockpot with
nonstick spray. Pour sweet’d
cond. milk into cropot. Cover &
cook on Low 2-4 hours (time
depends on what size crockpot
you’re using). Start stirring every
15 minutes AFTER 1 1/2 hours –
if using a larger crockpot, (OR)
2 1/2 hours if using a smaller one.
When mixture is golden brown &
not too thick, spoon into pie crust
& chill completely. Serve topped
with whipped cream. Makes 1 pie

(recipe: recipesthatcrock.com)
===================

Finished getting the grocery shopping
done today and now it’s time for me
to REST! I actually decided yesterday
that I was so overly tired from Tuesday
that I skipped going to the Library Knit
group (and grocery shopping) and did
very little! I DIDN’T EVEN KNIT!!!
Amazing! Glad I’m (hopefully) on the
Down Side of a crazy week.

Gas Prices:
Had to get gas today: $2.89/9 (not
happy with that price so only got
$30. – hopefully they will go down
soon.

Hope you’re enjoying your day;

Hugs;

Pammie