Gramma Recovery Time

(don’t I wish!)

The past two days of 8+ hours babysitting can take a toll on ya – especially if you’re STILL not over the sore throat/coughing thing. SOoooooo glad I have today OFF! (Have to attend a funeral visitation in a few hours, but that will go by quickly). I dearly love my grandson, who just turned 3 months today, but when he’s cranky it’s a WHOLE ‘NOTHER STORY! (and he was, yesterday – all day!). I came home, got in my jammies & took a nap – we’re talking around 6 p.m.! I’m sure things will be better once I get over this throat thing, but for now I just feel cranky & achy – sorry for dumping on you. Got to thinking-Hey – the holiday weekend is coming up SOON – better get some holiday recipes out there for the people! Here ya go:


Luscious Lemon Layered Dessert

1 C. flour
1/2 C. ground nuts (or finely
1/4 C. butter, melted

8 oz. cream cheese, softened
2 1/2 C. Cool Whip, thawed
2 small boxes instant Lemon
Pudding mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped nuts (to
sprinkle on top)

Preheat oven 350 degrees F.
Combine flour, chopped nuts &
melted butter – stir until well-
blended & crumbly. Press into
bottom of 9 X 13″ baking dish
& bake 15 minutes. Cool

Using elec. mixer, blend cream
cheese & powdered sugar until
smooth & creamy. Fold in 1 C.
Cool Whip & spread over crust.

Whisk together pudding boxes &
milk – add lemon juice & stir until
thick. Spread over cream cheese

Spoon remaining Cool Whip over
pudding & sprinkle top with a
dusting of chopped nuts.
Refrigerate 4 hours before

NOTE: Poster says it’s better
the next day so she usually
makes it the day BEFORE
she’s going to serve it.


Jalapeno-Popper Burgers

3 jalapeno peppers, halved
lengthwise & seeded
1 tsp. olive oil
6 strips bacon, cooked/crumbled
1 (3 oz) pkg. cream cheese,
2 cloves garlic, minced
1 tsp. salt
1 tsp. lemon-pepper seasoning
1/2 tsp. black pepper
1/4 tsp. paprika
2 lb. ground beef
4 slices Pepper Jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 C. guacamole

Brush jalapenos with oil & grill,
covered, over medium heat 3-5
minutes until tender, turning
occasionally. When cool enough
to handle, finely chop. In small
bowl, combine bacon, cream cheese,
& jalapeno until blended. In large
bowl combine garlic, salt, lemon-
pepper, pepper & paprika. Crumble
beef over mixture & mix well. Shape
into 8 thin patties. Spoon bacon
mixture onto center of four patties;
top with remaining patties & press
edges to firmly seal.

Grill burgers, covered, over medium
heat (OR) broil 4 inches from heat
6-7 minutes on each side until a
meat thermometer reads 160 degrees F.
& juices run clear. Top with Pepper Jack
cheese; cover & cook 1-2 minutes longer
until cheese has melted.

Grill buns; cut -sides down, over medium
heat 30-60 seconds until toasted. Serve
burgers on buns with lettuce, tomato &
guacamole. Serves 4


Southern Summer Succotash

2 C. frozen lima beans
1 T. olive oil
1 T. butter
1 small Vidalia onion, diced
1 large clove garlic, minced
corn kernels from 6 ears corn
2 C. sliced okra
1 C. heavy whipping cream
3 fresh sprigs thyme
1/4 tsp. sugar
1 to 1 1/2 tsp. salt
1/2 tsp. ground black pepper
2 T. Parmesan cheese, grated
2 T. diced, roasted red peppers
1 C. halved grape tomatoes
1/2 lb. thick-sliced bacon,

In small saucepan combine lima
beans & enough water to cover;
bring to boil, reduce heat & simmer
10-12 minutes/drain. Add olive oil
& butter to large skillet – heat over
medium heat. Add onion & cook
3-4 minutes; add garlic, corn & okra,
saute 3-4 minutes. Add cream, thyme
(whole sprigs), sugar, salt/pepper –
cook 15 minutes, stirring occasionally.
Remove thyme sprigs & discard. Stir
in lima beans, Parm. cheese, roasted
red peppers & tomatoes – cook 1
minute, remove from heat & top
with crumbled bacon. Serves 6

Caprese Spinach Salad

1 C. baby spinach leaves
1 large tomato, sliced 3/4″ thick
1 ball fresh mozzarella cheese,
2 T. chopped fresh basil
1 T. olive oil
2 T. balsamic vinegar

Spread spinach onto a serving
plate. Place tomato slices on
spinach then top each slice of
tomato with a slice of mozz.
cheese. Sprinkle basil over top
& drizzle with olive oil & balsamic
vinegar. Serves 2


Momma’s Old Fashioned Potato Salad

3 to 3 1/2 lb. potatoes* (about 10
6 hard-cooked eggs
1 medium onion, finely chopped
1/2 C. mayonnaise
1/2 C. evaporated milk
3 T. white vinegar
2 T. prepared mustard
1/4 C. sugar
1 tsp. salt
1/4 tsp. pepper
(additional hard-cooked eggs,
sliced – for garnish on top)

In large kettle cook potatoes** in
boiling salted water until tender;
drain & cool. Peel potatoes & cut
into chunks. Separate egg yolks
from whites (set yolks aside). Chop
whites & add to potatoes with onion.
In small bowl mash egg yolks; stir in
mayonnaise, milk, vinegar, mustard,
sugar, salt/pepper –  pour over potatoes
& toss well. Adjust seasonings, if
necessary then spoon into a serving
bowl. Garnish top with sliced eggs &
paprika. Chill until ready to serve.
Serves 12

**to prevent potatoes from mushing &
losing their shape, add 1/2 tsp.
vinegar to cooking water

Potato Suggestions: Yukon Gold, new
potatoes or redskin potatoes (Russet
potatoes will work but they tend to
fall apart)


Tender Baked Chicken Thighs

8 bone-in chicken thighs with skin
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. dried oregano
1/4 tsp. ground thyme
1/4 tsp. paprika
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Line baking sheet with foil & spray
with cooking spray. Arrange thighs
on sheet. Combine garlic salt, onion
salt, oregano, thyme, paprika & pepper
in small container with lid. Close lid &
shake until spices are thoroughly mixed –
sprinkle spice mixture liberally over
chicken. Bake until crisp, thighs are no
longer pink at bone & juices run clear –
about 1 hour. (instant-read thermometer
inserted near bone should read 165 degrees F.)
Serves 4

NOTE: You can broil the chicken for last part
of cooking – do so for only 1-2 minutes &
be careful as spices burn very quickly

————-(having trouble trying to get rid of underline!)

Crockpot 3-ingredient Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 (15.25 oz) box white or yellow
cake mix
1 stick butter (1/2 C.)

Place pie filling in bottom of crockpot.
In a bowl using a pastry blender or
2 forks, cut butter into dry cake mix.
(consistency will be very crumbly).
Evenly sprinkle mixture over pie filling.
Place a double layer of paper towels
gently on top of crockpot opening &
place lid on top to secure them in
place. Cook on High 2-3 hours or
Low 4-6 hours. Remove lid & discard
paper towels. Serves 15

NOTE: Great in a bowl with some
vanilla ice cream!


Crockpot Smoky Baked Beans

1 lb. bulk spicy pork sausage
1 meidum onion, chopped
2 (15 oz, ea) cans pork & beans
1 (16 oz) can kidney beans,
1 (16 oz) can butter beans,
1 (15.5 oz) can navy beans, drained
& rinsed
1 (15 oz) can black beans, drained/
1 (10 oz.) can diced tomatoes &
green chilies, drained
1/2 C. hickory-smoke-flavored BBQ
1/2 C. ketchup
1/2 C. packed brown sugar
1 tsp. ground mustard
1 tsp. steak seasoning
1 tsp. liquid smoke, (optional)

In large skillet cook sausage & onion
over medium heat until meat is no
longer pink; drain. Combine beans,
tomatoes & sausage in crockpot. In
small bowl combine BBQ sauce, ketchup,
brown sugar, mustard, steak seasoning &
liquid smoke, if using – stir mixture into
beans. Cover & cook on Low 7-8 hours
or until heated through. Makes 16 servings.


4-Layer Cookie Bars

1 (16 oz) pkg. rectangular
buttery crackers (kinda like Ritz)
1/2 C. margarine
2/3 C. sugar
1/2 C. brown sugar, packed
1 C. graham cracker crumbs
1/4 C. milk
2/3 C. creamy peanut butter
1/2 C. semi-sweet chocolate chips
1/2 C. peanut butter chips

Butter (or spray with nonstick spray)
a 9 X 13″ baking pan. Line bottom
with a single layer of crackers. Melt
margarine in heavy saucepan; add
sugars, graham cracker crumbs & milk.
Heat over medium-high heat until sugars
dissolve, stirring often then spread over
crackers in pan. Arrange another layer of
crackers on top. Combine remaining
ingredients in a saucepan; heat over
Low heat until melted, stirring until
smooth & creamy then spread over
crackers; set aside until firm. Cut into
bars to serve. Makes 2 dozen bars


Will try to post more recipes for the
weekend. I’m just grateful I can now
relax a little, knit some/nap some &
try to get over this creeping-crud I
have (it’s been almost 2 weeks!)

Stay healthy (if you can), relax if &
when you can – and try to enjoy the




Lately I find I have a TON of great Crockpot recipes I want to share and it seems I never have enough time/space on here to include more than a few. Today that changes! I have another blog (sort of) for friends who want crockpot recipes so I share them there, but the good recipes just keep piling up so today I’m sharing LOTS of them with you!


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


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,
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


Crockpot Sweet & Sour Chicken

1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1 1/2 lb. boneless skinless chicken
thighs, cut into bite-sized pieces
1/3 C. packed brown sugar
1/3 C. Catalina salad dressing
1/4 C. soy sauce
1 tsp. grated ginger root
1 (8 oz) can pineapple chunks in juice,
1 T. cornstarch
1 green pepper, cut into strips
1 red pepper, cut into strips

3 C. cooked long-grain white rice
Place onions, carrots & celery in
crockpot; top with chicken pieces.
Mix sugar, salad dressing, soy
sauce & ginger root until blended;
pour over chicken. Cover & cook
on Low 4-5 hours. Increase heat to
High for last 30  minutes. Drain
pineapple, reserving juice. Mix
reserved juice with cornstarch &
add to crockpot with the pineapple
& peppers; stir. Cover & cook 30
minutes until sauce is thickened.
Serve over rice. Serves 6

NOTE: this recipe works best when
cooked on Low heat but if you choose
to cook it on High, reduce beginning
cooking time to 2 1/2 – 3 hours.

(recipe: Kraft recipes)
Crockpot Italian Chicken

4 chicken breasts
1 dry packet Zesty Italian
salad dressing
8 oz. cream cheese, softened
2 cans cream of chicken soup
2 T. garlic powder
1 (1 lb) pkg. pasta of your choice

Add all ingredients to crockpot
except pasta. Cover & cook on
Low 4 hours. If sauce is too thick,
add a little milk & stir.
When ready to serve: cook pasta
accordg. to pkg. directions; drain.
Add pasta to chicken sauce & toss
to mix.

Crockpot Beef Pot Pie

1 medium onion, diced
3 cloves garlic, minced
3 T. tomato paste
2 tsp. dried thyme
1/4 C. flour
1 1/2 C. chicken broth
1 T. soy sauce
2 lb. chuck roast or rump roast,
cut into bite-sized pieces
1 (12 oz) pkg. frozen peas or mixed
2 refrigerated pie crusts

Add onion, garlic, tomato paste, thyme,
flour, chicken broth & soy sauce to
crockpot  – whisk until smooth. Salt &
pepper beef & add to crockpot. Cover &
cook on Low 6-8 hours until beef is
tender. Stir in frozen vegetables.

Preheat oven 350 degrees F.
Spray 2 pie tins with nonstick spray & pour
filling into pans, spreading evenly. Gently
top tins with uncooked crusts. Pinch
edges of crust to pan & bake 25 minutes.
Remove from oven & let stand 10-15
minutes then cut & serve.

Crockpot Meatball Stroganoff

1 lb. (approx) frozen meatballs
1 (10.75 oz) can cream of mushroom
8 oz. whole button mushrooms
1 (10.75 oz) can cream of chicken soup
1/2 tsp. thyme
1/2 C. sour cream

Cooked pasta or egg noodles to
serve 4

Place all ingredients (except sour
cream) in crockpot. Cover & cook on
High approx. 3 hours (do not use Low
setting-do not cook longer than 5 hours)
At end of cooking time stir in sour cream.
Serve over cooked pasta or egg noodles.
Serves 4


Jalapeno Spinach Dip

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

Pineapple/Ham & Dijon Sandwiches

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
1 medium green pepper, finely
3/4 C. packed brown sugar
1/4 C. finely chopped onion
1/4 C. Dijon mustard
1 T. dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
(additional Dijon mustard,

Spray insides of a 4-qt crockpot
with nonstick spray. Combine first
7 ingredients in crockpot. Cover &
cook on Low 3-4 hours until
heated through.

Preheat broiler
Place bun bottoms & tops on
baking sheets, cut sides up. Using
a slotted spoon, place ham mixture
on bun bottoms & top with cheese.
Broil 3-4 inches from heat 1-2 minutes
until cheese is melted & tops are
toasted. Place tops on & serve with
additional mustard, if using.
Makes 10 servings

Crockpot Ham & Bean Soup

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


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
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
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



Well, there you have it! (I still have a few more on
reserve, but now at least I feel a little better that
they have been shared with you!




Published in: on May 2, 2017 at 11:09 am  Comments (1)  

You’re doing WHAT???


Yes, it’s hot outside (77 degrees F.) but with the air conditioning on, it’s ‘pleasant’! Among the many things found in ‘THE’ closet was a large bag of IRONING; mind you – this bag has been in there a good 2-3 YEARS without my feeling the need to explore it. I was just going to add it to the huge pile for Purple Heart but husband said: “You’d better go through it – you don’t want to realize you gave something away you really liked . . . ” Plowing through the bag it contained just what I thought it did: my summer blouses – all in great need of ironing. What to do? Ok – today is a ‘light’ day for me (read that: not a lot on my list of ‘to do’ stuff) so I dragged out the iron, etc. After ironing (and using spray starch – another ‘thing of the past’, right?) 6 blouses and trying a few on – 3 went to Purple Heart – too thin/sleeves too short for an older woman who has ‘upper arm flops’ (that hangy skin) and a few made it to the closet to wear. There are probably around 7 more in the bag – just lost the desire to stand & iron – those are ‘for another day’ (hehehe) and off to ‘the closet’ they went. Closet is STILL really spaciously empty- YAY! Thursday Purple Heart is coming – thought it was ‘cute’ – the lady asked me if I had less than 20 boxes or bags . . . I actually had to THINK about that before answering! (Yes – probably around 8-9 large boxes and maybe 1-2 garbage bags) Yesterday I put more old games on Freecycle and, so far, NO ONE has responded! Last week I had 3-4 requests on each item! Oh well – if they’re not gone by Thursday – more for Purple Heart, right?  Managed to re-organize the wrapping paper box and found a taller, more sturdy box for that stuff (yay). One of the ‘things that got done’ today was a many, MANY years needed thing. We live in a small, old house that has those clear cut glass door handles on all the doors. The inside handle on ‘the closet’ fell off many years ago (handle was on the shelf, just needed someone to re-attach it with a sturdier screw – mind you, these are thick, very short screws with no tip). I tried a few times then went meekly to husband with the request he ‘try his hand’ at it. Took him awhile, but we now have a secure handle again – YAY! Little things getting done, a little at a time.

A little later today we’re making a trip to Best Buy to purchase a new cross-cut paper shredder. The one we have was ‘freecycled’ to me years ago – it only cuts one way and only tolerates 1-2 sheets of paper at a time before it angrily starts clogging up – VERY frustrating. Last evening I dragged one Bag One (1998) of the many bill/receipt bags to shred. Got almost to the bottom of the bag before I decided I’d had enough – we need a new cross-cut one! I was pleasantly surprised to find they aren’t that expensive ($50 and up, depending on what you want/need). I’m going for the 8-sheets at a time (will probably not do that many at a time); checked various places on line to check reviews & prices – the one I’m hoping to buy is around $50.00.


 (I’ve had this before – it’s a ‘to die for’ recipe!)

Chocolate Pecan Pie

1 (9 inch) pre-baked pie shell

3 eggs
2 1/4 C. pecans
1 2/3 C. dark corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
1 tsp. vanilla

Preheat oven 350 degrees F.
Position oven rack to middle;
lightly grease a 9″ pie plate.
Place pecans in food processor;
pulse 6 seconds until roughly
chopped.* In large bowl whisk
eggs, corn syrup, sugar, honey,
butter & vanilla; fold in pecans &
mix until thoroughly coated. Pour
over hot crust. Return pie to oven;
bake 25-30  minutes until filling
has set. Remove & let cool completely
before serving.

*If you don’t have a food processor,
place nuts in a ziplock bag & use a
rolling pin or other heavy object to
roughly chop/break them into smaller


Crockpot Chicken Drumsticks

1 T. brown sugar
1 T. sweet paprika
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
4 lb. bone-in, skin on chicken drum-
1 1/2 C. barbecue sauce
nonstick cooking spray

Combine sugar, seasonings & spices;
pour into a gallon-sized baggie & place
chicken in bag, a few pieces at a time.
Close bag & shake to coat. Place coated
chicken in crockpot (it’s OK to overlap).
Drizzle 1/2 C. barbecue sauce over top &
toss to coat evenly. Cover & cook on Low
4-6 hours, until chicken is tender. Place
oven rack 10 inches from broiler element;
turn on broiler.
Cover a cookie sheet with foil & spray with
nonstick spray. Arrange chicken on sheet;
brush 1/2 C. barbecue sauce on chicken
& broil 1-5 minutes until chicken is crisp
& slightly charred. Turn legs over & brush
with 1/2 C. barbecue sauce – broil an
additional 1-5 minutes until second side
is crisp & slightly charred. Serves 4-6


Egg, Ham & Spinach Breakfast

6 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. milk
1/2 C. Greek yogurt (plain)
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/3 C. diced mushrooms
1 C. (packed) baby spinach
1 C. shredded Pepper-Jack
1 C. cooked, diced ham

Whisk eggs, salt/pepper, milk,
yogurt, thyme, onion & garlic
powders together until smooth.
Stir in mushrooms, spinach,
cheese & ham. Spray insides of
crockpot with nonstick spray.
Pour mixture into crockpot,
cover & cook on High 90 minutes –
2 hours. Eggs should be set.
Slice & serve. Serves 6


Surprise Taco Pie

1/4 C. butter
2/3 C. milk
2 T. taco seasoning* (one packet)
2 1/2 C. mashed potato flakes

1 lb. ground beef or turkey
1/2 C. chopped onion
1 can Ro*Tel Fire-roasted
tomatoes, do not drain
2 T. taco seasoning*
1 tsp. chili powder (optional)
dash hot sauce (optional)
1 C. shredded cheese of your

Shredded lettuce, chopped fresh
tomatoes, sliced olives, jalapeno
slices, sour cream, avocado slices

Preheat oven 350 degrees F.
In medium pan, melt butter, then
add milk & 2 T. taco seasoning;
mix well & remove from heat. Add
potato flakes, mixing until well
combined. Press mixture into
bottom & sides of a pie plate.
Bake crust 7-10 minutes. While
crust is baking, cook meat & onions
until cooked; drain. Return to pan,
add tomatoes, taco seasoning & spices.
After mixture starts to bubble, pour
into crust. Top with cheese & bake
15 minutes.
You can either top baked pie with
shredded lettuce, chopped tomatoes,
sliced olives, jalapeno slices or
have those items in individual bowls
for guests to top their own.

*One taco seasoning packet contains
4 T. seasoning, so this recipe uses one

(recipe: Courtney Luper – FB)

Raspberry Chocolate Bars

1 C. flour
1/4 C. powdered sugar
1/2 C. butter (no substitutions)
1/2 C. seedless raspberry jam
3 oz. cream cheese, softened
2 T. milk
1 C. white chocolate chips
2 oz. semi-sweet baking chocolate
1 T. shortening

Preheat oven 375 degrees F. In bowl
combine flour & powdered sugar; cut
in butter & mix well. Press mixture
into a 9 inch square baking dish. Bake
15-17 minutes or until lightly brown.
Allow to cool completely. Spread jam
evenly over cooled crust. In a separate
bowl, beat cream cheese & milk together
until smooth; set aside. In small saucepan,
over low heat melt white choc. chips & add
to cream cheese mixture; beat until smooth.
Spread evenly over raspberry mixture.
Refrigerate at least 2 hours. Cut chocolate
squares into small pieces & melt with
shortening in small saucepan over low heat,
stirring constantly. Spread over white chocolate
layer. Cool completely before cutting into small
squares.Store in refrigerator.

NOTE: you can change the flavor of the jam to
suite your tastes.


Jalapeno Cheesy Monkey Bread

1 (16.3 oz) tube refrigerated biscuits,
2 T. butter, melted
1 1/2 C. shredded Pepper-Jack
cheese, divided
1/2 C. pickled jalapeno-nacho slices,
3/4 tsp. dried oregano
3/4 tsp. garlic powder

Preheat oven 350 degrees F.
Dip 1/3 of each biscuit piece in butter;
place in 9 X 5 loaf pan sprayed with
nonstick spray. Top with 1/2 C. cheese,
3 T. nacho slices & 1/4 tsp. garlic
powder & oregano – repeat all layers.
Cover with remaining dipped biscuit
pieces, nacho slices & seasonings.
Bake 35 minutes. Top with remaining
cheese; bake 5-10 minutes longer until
cheese is melted. Cool 10 minutes
before removing from pan. Serve warm.
Serves 8

(recipe: kraft recipes)

Creamy Basil & Tomato Pasta

6 tomatoes, chopped (about 3 C.)
1 (8 oz) pkg. cream cheese, cubed
1/2 C. chopped fresh basil
1/4 C. (Kraft) sun dried tomato
viniagrette salad dressing
1 lb. linguine, uncooked
1/2 C. pine nuts, toasted

Combine first 4 ingredients; let
stand 30 minutes. Cook pasta as
directed on pkg, omitting salt;
drain & place in large bowl. Add
tomato mixture & pine nuts; mix
lightly. Serves 8, 1 C. each

(recipe: Kraft recipes)

Finally finished the last baby blanket;
tonight is Knit/Crochet Night and I’m
thinking I might just knit up a few more
baby head bands for the Detroit Vet’s
Hospital baby shower coming beginning
of September. It’s that or start working
on some men’s scarves for the home-
less shelters; the lady that runs that
knit group posted a request for more
men’s scarves/hats/gloves – mostly in
dark colors. I have some yarn I saved
from one of the yarn swaps specifically
for men’s scarves so it depends on my
knitting ‘folly’ which I start working on

Hope you’re having a nice day –