This Grandma’s not getting any younger!

Just got home from ‘grandkid-watching’ – eight hours! Oldest grandson (11) is self-amusing but our (just turned 5 months) little grandson is not! Just when you think: “Oh, Good! He’s yawning – he’ll take a nap!” he fools you. I watched him the other night because both of his parents had to work – that little stinker was awake from around 5:30 p.m. until 11:45 p.m.! He really fights going to sleep! I left today with his Dad watching him and they were both lying on the couch together – want to guess who fell asleep first? Let’s just say he really gives me a run for my money!

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

Samoa Sheet Cake
(like the Girl Scout Cookie)

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa powder
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce
dash salt

Toppings:
2 1/2 C. sweetened shredded
coconut
8 oz. wrapped caramel candies
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening

Preheat oven 350 degrees F.
Spread coconut onto large cookie
sheet & spread evenly. Toast
coconut 5-6 minutes (check
closely & stir a few times) Allow
to cool.
Turn up oven temp. to 400 degrees F.
In large bowl or stand mixer, combine
flour & sugar. In saucepan combine
1/2 C. butter, 1 C. water, 4 T. cocoa
& 1/2 C. shortening; bring to boil
over medium-high heat, stirring
continually. Pour mixture into
flour/sugar mixture & mix 30
seconds. Using elec. mixer:
To bowl add 1/2 C. buttermilk
& stir into batter. Add 1/2 tsp. baking
soda, 1/8 tsp. salt, 2 eggs &
1 tsp. vanilla – mix 1 minute
making sure to scrape bottom of
bowl using rubber spatula to make
sure all dry ingredients are
incorporated.
Spray large rimmed cookie sheet with
nonstick spray & pour batter into
sheet. Bake 20 minutes until a
toothpick inserted into center comes
out clean.
While cake bakes, make Frosting:
In large microwave-safe bowl add 1/2 C.
butter & 6 T. milk – heat to boiling.
Add 1/8 C. caramel sauce, 3 C.
powdered sugar, 1 tsp. vanilla &
dash salt – whisk together with a
fork until smooth (it will be thin)

When cake is still warm from oven, poke
holes all over top with a fork & pour
frosting over top of cake. Immediately
sprinkle on toasted coconut. Place
unwrapped caramels in a microwave-
safe bowl. Add 2 T. milk (or evap. milk)
to caramels & heat 30 seconds. Stir &
heat again, in 30 second intervals until
caramels are melted & smooth. Stir
well & drizzle over coconut on cake.
Place chocolate chips in a microwave-
safe measuring cup; heat at 30-
second intervals, stirring after each
one. Add 1/2 tsp. shortening & stir
to combine – drizzle over top of
caramel.
At this point you can either eat it
now OR refrigerate 1 hour so that
it cuts into nice portions.
Serves 16-20

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

Strawberry Spinach Pasta Salad

Salad:
8 oz. penne pasta 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
dried blueberries)
1/4 C. salted cashews or other
nuts (like pecans or walnuts)

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
pinch salt/pepper

Combine all dressing ingredients in
a jar; cover & shake well. Combine
cooked penne, 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 Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Cheeseburger Pie

1 tube crescent rolls
1 lb. ground beef
1 small onion, chopped
4 T. ketchup
1 tsp. Worcestershire sauce
sliced cheese – your choice

Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. In skillet brown beef; drain
& mix in onions – cook until tender.
Mix in ketchup, Worc. sauce until
well combined.
Separate crescent rolls & arrange
in a star shape with tips pointing
out, on sprayed sheet, with last
piece for center. Place meat
mixture in center going out about
half way to the points. Top each
triangle with 1/2 slice of cheese
then roll tip of crescent roll towards
the center. Bake 15-20 minutes.

Note: you can substitute ground
chicken, pork or turkey instead
of beef.

(recipe: 1krecipes.com)
—————————-

Mexican Pasta Salad

4 C. wagon wheel pasta, cooked/
drqained
1 (15.5 oz) can black beans, drained/
rinsed
1 C. frozen corn, thawed/drained
1/2 C. chopped red pepper
2 green onions, thinly sliced
1/2 C. ranch salad dressing
1 T. taco seasoning mix (dry)
1 T. lime juice
1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1/3 C. finely chopped fresh cilantro

Combine first 5 ingredients in large
bowl. Mix dressing, seasoning mix &
lime juice until blended; add to salad &
toss until evenly coated. Add cheese &
cilantro; mix lightly. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————

Texas Cinnamon Butter
great on pancakes/waffles/
toast/bagels, etc.

2 sticks butter, softened to
room temp.
1/4 C. honey
1 tsp. cinnamon
1 tsp. kosher salt
1/2 tsp. vanilla

In large bowl combine all
ingredients. Using an elec.
mixer, mix all ingredients
until fully combined & butter
is slightly whipped. Place in a
ramekin (small bowl) &
garnish with a dusting of
cinnamon. Serves 8

(recipe: delish.com)
——————————-

Freezer Cucumber Pickles

4 lb. pickling cucumbers, sliced
8 C. thinly sliced onions (about
8 medium)
1/4 C. salt
3/4 C. water
4 C. sugar
2 C. cider vinegar

Rinse ten 2-Cup plastic containers &
lids with boiling water; dry thoroughly.
Divide cucumbers, onions, salt & water
between 2 large bowls; let stand at room
temp. 2 hours – do not drain.
Add 2 C. sugar & 1 C. vinegar to each bowl;
stir until sugar has dissolved. Transfer to
prepared containers, leaving 1 inch head-
space for expansion; freeze up to 6 months.

Thaw pickles in refrigerator 8 hours before
using. Serve within 2 weeks after thawing.
Makes 10 pints.

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

Custard Peach Pie

1 unbaked pie shell
1 1/2 lb. fresh peaches (5-6),
peeled/sliced
1 C. plain Greek yogurt
3 large egg yolks
3/4 C. sugar
1/4 C. flour
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1/4 C. (1/2 stick) unsalted butter
1/3 C. flour
1 1/2 T. sugar
1 pinch salt

Preheat oven 425 degrees F.
Gently place pie crust in bottom
of pie dish & crimp edges, if
desired. Arrange peach slices
in circles in bottom of crust,
filling bottom of dish. In
separate bowl whisk yogurt,
egg yolks, 3/4 C. sugar, 1/4 C.
flour, vanilla, cinnamon & nutmeg
until combined; pour over peaches.
Cover edges of crust with foil.
Bake 30-32 minutes until center
is almost set.
While pie is baking, make topping:
Topping:
Whisk flour, sugar & salt; cut in
butter until crumbly.
Once pie is out of oven, sprinkle
topping over pie & return to oven
15 minutes until topping is lightly
browned & pie is cooked through.
Remove from oven & let cool
15 minutes before serving.

(recipe: all-my-recipes.com)

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

Our weather is still nice – in the high 70’s, sunny
with a slight breeze – if going to the beach is your
‘thing’, this weather is perfect for that!

Not doing much different – reading, knitting some
(started knitting some toddler headbands for the
Detroit Veteran’s Baby Shower coming up in
September – I’m told the Moms really like them).
This Saturday is the all-day County Ice Cream
Social – I’ll be there with some of my knit group
ladies knitting  (in costume)under the shade of
a sycamore tree! Last year it POURED the entire
day – hoping we have a nice, sunny but COOL
day! We’ll see –

Hoping you are able to enjoy your summer,
too!

Hugs;

Pammie

Thursday thoughts –

Nothing special going on today – YAY! Yesterday was busy with the first of two funerals this week – nice to see family we hadn’t seen in a long time. I got to see one cousin’s husband I haven’t seen in probably 30 years! He’s from Morocco and lives in Las Vegas – great person; he kept saying: “We need to go out to dinner soon!” They will be here until Sunday so maybe that will happen! Today is moderately warm mid 70’s but overcast – supposed to be high 86 today. I ‘should’ go to the library & return/check out some books plus pay our Summer Taxes (building is in same complex) – we’ll see … depends on how motivated I feel!

Lots more very interesting Summer recipes coming in so here ya go:

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

Buttermilk Blueberry Breakfast
Cake

1/2 C. (8 T.) unsalted butter,
room temp
zest from 1 large lemon
1 egg, room temp.
1 tsp. vanilla
2 C. flour (set aside 1/4 C. for later)
2 tsp. baking powder
1 tsp. kosher salt
2 C. fresh blueberries
1/2 C. buttermilk
1-2 T. sugar, for sprinkling

Preheat oven 350 degrees F.
Spray 9″ square baking pan with
nonstick cooking spray & line
with parchment paper. In bowl,
using elec. mixer, cream butter
with lemon zest & 3/4 C. plus
2 T. sugar untl light & fluffy. Add
egg & vanilla; beat until combined.
Toss blueberries with 1/4 C. flour
then whisk remaining flour, baking
powder & salt together in another
bowl. Add flour mixture to batter,
a little at a time, alternating with
buttermilk (leave excess flour from
blueberry bowl behind). Fold in
blueberries using a spatula. Spread
batter into prepared pan; sprinkle
top with 1-2 T. sugar. Bake 35-45
minutes. Check with a toothpick
for doneness. If necessary, return
pan to oven for a couple more
minutes.

NOTE: Baking for as long as 10
minutes more might be necessary
if you’re using a smaller pan like
an 8 X 8″.  Let cool at least 15
minutes before cutting. Serves 16

(recipe: alexandracooks.com)
—————————–
Turkey/Tomato/Zucchini Casserole


1 lb. ground turkey breast (or ground
chicken/ground beef)
1 small onion, diced
1 T. minced garlic
salt/pepper, to taste
1 lb. zucchini (about 3 small),
diced
1 C. cooked brown rice
1 (14.5 oz) can Italian-seasoned
diced tomatoes, drained
1 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet heat 2 tsp. olive oil over
medium-high heat. Cook turkey,
onion & garlic until no longer pink;
drain & season with salt/pepper. Stir
in zucchini & cook over medium heat
5 minutes more. Stir in rice, tomatoes,
Ital. seasoning & Parm. cheese – pour
mixture into prepared dish. Top with
Mozz. cheese & bake, uncovered,
20-25 minutes until cheese melts &
casserole is bubbly. Serves 4

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

Bacon-wrapped Asparagus Bundles
(oven or grill)

1 1/2 lb. asparagus spears, trimmed
4-5 inches long tips
olive oil, for drizzling
few grinds black pepper
4 slices bacon or pancetta
chopped chives or scallions,
(optional garnish)

Preheat oven 400 degrees F.
Lightly coat asparagus in olive
oil & season with black pepper.
COUNT spears & divide the total
number by four – gather that
number of spears & use a slice
of bacon to wrap the bundle.
Secure the spears together with
cooking twine – repeat with
rest of spears/bacon. (Serves 4)

OVEN:
Place bundles on slotted
broiler pan & bake 12 minutes

GRILL:
Place bundles on hot grill &
cover; cook 10-12 minutes until
bacon is crisp & asparagus bundles
are tender.

(recipe: foodnetwork.com)
——————————-
Cheesy Chicken/Tomato/Mushroom
Casserole

2 lb. chicken breast, diced into
1″ pieces
2 (4 oz, ea) cans sliced mushrooms,
drained/rinsed
2 C. shredded mozzarella cheese
1 (14 oz) can diced tomatoes with
juices
1 C. chicken broth
1/8 tsp. black pepper
1/4 C. sliced green onion (garnish)
1 T. fresh chopped parsley (garnish)
1 T. olive oil

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Add 1
T. oil to a skillet; season chicken
breast with salt/pepper then saute
on medium heat on both sides.
Transfer chicken to prepared dish.
Scatter mushrooms & tomatoes over
top of chicken pieces; pour broth
over both. Top with shredded cheese.
Cover with foil & bake 30 minutes.
Remove foil & continue baking
5 minutes until cheese is golden on top.
Garnish with optional garnishes.
Serves 4-6

(recipe: 12tomatoes.com)
——————————-

Couscous Chicken Salad

Dressing:
1/3 C. olive oil
2 T. white balsamic vinegar
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Salad:
2 large boneless/skinless chicken
breasts, cooked/sliced into 1″ pieces
1 1/3 C. whole wheat Israeli couscous,
also known as pearl couscous
1 T. olive oil
2 C. water
1/2 tsp. salt
2 C. packed spinach, coarsely chopped
or torn
2 C. packed arugula, coarsely chopped
or torn
18 oz. (about 3 C.) grape tomatoes/cherry
tomatoes or baby heirloom tomatoes, red &
yellow, halved
1 red bell pepper, seeded/sliced thin
1/2 C. chopped flat leaf parsley
6 button mushrooms, sliced
4 oz. crumbled feta cheese

Dressing:
Whisk olive oil, balsamic vinegar, paprika,
salt/pepper in small bowl.

Salad:
In large saucepan over medium-high heat
place 1 T. olive oil. Add couscous, stirring
frequently, cook until lightly golden,
about 4-5 minutes. Add water & salt –
bring to boil. Reduce heat to medium-low,
cover & simmer until water is absorbed,
about 10 minutes. In large bowl combine
spinach, arugula, tomatoes, red pepper,
parsley & mushrooms – add Feta cheese
but do not yet mix. Add couscous. Whisk
dressing to thoroughly combine ingredients
again & pour over couscous.
NOW – mix everything together, allow the
heat of the couscous to warm the dressing
& slightly melt the cheese. Serves 4-6

NOTE: poster said they sliced the chicken
breast in half lengthwise to have 2 thinner
breasts – she grilled hers on a George
Foreman grill

(recipe: 365daysofbakingandmore.com)
————————————–

Fresh Vegetable Salad

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

Salad:
4 ears yellow corn, 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 all dressing
ingredients together until smooth.
Set aside to let flavors marry while
preparing salad.

In large bowl mix all veggies together;
pour dressing over veggies & gently
mix together until well combined. Serve
immediately. Serves 8-12

(recipe: whitelightsonwednesday.com)
———————————

Cherry Cheesecake Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) tub Cool Whip,
thawed
1/2 of (7.5 oz) jar marshmallow
creme
2 C. cherry pie filling
1/2 tsp. vanilla

Dippers:
chocolate or Nilla wafer cookies or
graham crackers

In large bowl cream cream cheese &
marshmallow creme 2-3 minutes until
blended & smooth; mix in vanilla. Gently
fold in Cool Whip until incorporated.
Spread mixture in even layer in 8 or 9″
square baking dish – smooth top evenly
then top with cherry pie filling – smooth
top. Use cookies or graham crackers as
dippers.
Serves 6-8

(recipe: 12tomatoes.com)
———————————–

Brown Rice & Apple Salad

6 C. cooked brown rice
2 Granny Smith apples, cored/diced
2 red bell peppers, seeded/diced
3-4 green onions, whites removed &
thinly sliced
1/4 C. parsley, finely chopped
2-3 T. fresh lemon juice (1 large or
2 medium lemons)
5 T. apple cider vinegar
1/4 C. vegetable oil
salt/pepper, to taste

Combine all ingredients in large bowl
& stir to combine until everything is
mixed & well coated with dressing.
Season with salt/pepper & stir to
combine. Serve at room temperature
or chilled. Serves 6-8

(recipe: breadboozebacon.com)
———————————–
Sweet & Sour Squash Salad

3/4 C. sugar
1/2 C. cider vinegar
1/4 C. olive oil
2 T. ranch salad dressing mix (dry)
1/4 – 1/2 tsp. black pepper
1/8 tsp. salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash,
thinly sliced
2 ribs celery, chopped
1 C. chopped red onion
1/2 C. seeded/chopped green bell
pepper
1/2 C. seeded/chopped red bell
pepper

Dressing:
In bowl whisk first 6 ingredients
until sugar is dissolved. Place
vegetable in a large bowl; toss
with dressing. Refrigerate, covered,
until cold. Serve using a slotted
spoon. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

(recipe: recipesthatcrock.com)

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

Hope you’re enjoying your day – stay
healthy!

Hugs;

Pammie

Another gorgeous (but hot) Summer day!

Today found me doing what I do, lately – watching the grandsons. This was ‘supposed’ to be 9:30 – noon-ish; turned out to be 9:30 – 3 something, sigh. Oh well, the day went well – oldest grandson went to his friend’s house for the day to go swimming which left just myself & the baby. The baby had 2 immunization shots yesterday and, hence, spent almost the entire day SLEEPING! (I read half of a book, so didn’t waste the time.)

Remember my mentioning the off-yellow & white baby blanket I was going to knit? After knitting a good 6 inches & playing with the stitch changes/color changes I decided to kill it – it went out with the trash today. (Yes, I ‘could’ have unraveled all that yarn, but with the color changes, it just wasn’t worth it.) I feel MUCH free-er! Sometimes ya just gotta make those choices – do I REALLY want to keep doing this pattern for the rest of an entire blanket? NO! I’m sure there will DEFINITELY be more interesting patterns I’ll feel like tackling in the near future.

Lots & LOTS of very interesting Summer recipes – having a hard time keeping up with them all!

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

Lemon Zucchini Cake

1 3/4 C. sugar
6 T. olive oil
2 eggs, room temp.
1/3 C. milk
2 T. lemon juice
1 tsp. vanilla (or almond extract)
2 C. cake flour*
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 C. shredded zucchini, drained/
squeezed dry
2 T. lemon zest

Glaze:
1 C. powdered sugar
1-2 T. lemon juice

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray & line with parchment paper.
In large bowl combine flour, baking
powder & salt – whisk together. In
large bowl combine sugar, olive oil;
whisk to combine; add eggs & milk
& whisk to combine. Add lemon
juice & vanilla – stir to combine. Add
flour mixture & stir just until
incorporated. Fold in zucchini & lemon
zest. Pour batter into prepared pan;
bake 45-55 minutes until a toothpick
inserted into center comes out with
moist crumbs. Top of cake should look
dry. Place pan on cooling rack & cool
15 minutes. Using parchment paper,
carefully lift cake from pan. Let cool
completely on rack. Serves 10 (1 loaf)

Glaze:
In small bowl combine powdered sugar
& lemon juice; whisk until smooth.
Drizzle glaze over cooled cake.

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

Herb-butter Salmon & Asparagus
Foil Packets
(oven & grill methods)

4 boneless, skinless salmon fillets
salt/pepper, to taste
1 lb. asparagus, ends trimmed
1 lemon, thinly sliced (+added wedges
for garnish, if desired)
1/2 C. butter, room temp
3 tsp. Italian seasoning
3 tsp. minced garlic
fresh thyme or parsley, optional garnish

Season salmon generously with salt/pepper
on both sides. Tear off four 12 X 12″ foil
squares & spray with nonstick spray. Arrange
1 fillet & 1/4 th of the asparagus in center of
each square. Slide lemon slices under salmon.
In small bowl mix butter, Italian seasoning &
garlic; drop large dollops of mixture on top
of salmon. Fold foil tightly around salmon &
asparagus, being sure to seal ends together
tightly so juices & butter don’t run out while
cooking.

OVEN method:
Preheat oven 400 degrees F.
Place packets in oven & bake 20 minutes
until asparagus is tender & salmon is flaky

GRILL method:
Place packets on grill & grill over medium-
high heat 6-8 minutes on each side.

Open packets (being careful to avoid steam)
& drizzle fresh lemon juice over top of salmon;
serve immediately. Serves 4

(recipe: lecremedelacrumb.com)
————————————–
5-Ingredient Summer Salad

1-2 cucumbers, sliced
1 chopped tomato
3 slices bacon, cooked/crumbled
1-2 T. mayonnaise
1/8 tsp. garlic powder
salt/black pepper, to taste

Mix mayonnaise & spices
together in small bowl. In large
bowl combine cucumbers,
tomato & bacon – stir in mayo
mixture. Refrigerate 1 hour.

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

4 C. potatoes, peeled/ cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. chopped onion
1 (10 3/4 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
pepper, to taste
dried parsley, to taste
fresh parsley, chopped (optional
garnish)

In saucepan over medium heat
boil potatoes until tender; drain &
allow to cool. Saute onions in
reserved bacon drippings over
medium-high heat until tender. In
large bowl mix soup, water, vinegar,
sugar & pepper; mix in bacon &
onion – mix to combine. Pour in
cooked potatoes & parsley – mix
all together & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped
parsley, if desired. Serve warm.
Serves 4

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

5 Ingredient Neiman Marcus Dip

1 C. Cheddar cheese, grated
1/2 C. mayonnaise
1/4 C. slivered almonds
1/4 C. finely chopped green onions
1 pkg. real bacon bits (or 6 slices
bacon cooked/crumbled)

Ritz crackers or corn chips for dipping

In large bowl combine all dip
ingredients; mix well & refrigerate
at least 30 minutes before serving.
Serve with Ritz crackers or corn
chips for dipping.

(recipe: all-my-recipes.com)
——————————–
Spinach-Parmesan Casserole

2 lb. fresh baby spinach
5 T. butter
3 T. olive oil
3 cloves garlic, minced
1 T. Italian seasoning
3/4 tsp. salt
1 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Place 5 C. water in a stockpot &
bring to boil. Add spinach & cook,
covered, 1 minute just until
wilted; drain well. In small skillet,
heat butter & oil over medium-low
heat. Add garlic, Ital. seasoning &
salt; cook & stir until garlic is tender,
1-2 minutes. Spray a 8 X 8″ or 1 1/2
qt. casserole dish with nonstick spray.
Spread spinach in dish & drizzle with
butter mixture then sprinkle with
cheese. Bake, uncovered, 10-15
minutes until cheese is lightly browned.
Serves 6

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

2 lb. fully cooked ham, cut into
1/2″ cubes
1 (20 oz) can crushed pineapple,
undrained
1 medium green pepper, finely
chopped
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,
optional)

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

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

2 C. frozen raspberries (or fresh)
1/4 C. sugar
2 C. heavy cream
1 (14 oz) can sweetened,
condensed milk
2 tsp. vanilla

Place raspberries & sugar in saucepan
over medium heat; bring to boil. Simmer
5-10 minutes, stirring occasionally, until
raspberries have broken down & mixture
has thickened. Push mixture through a
sieve into a small bowl & discard seeds/
pulp. Allow to cool completely.
Using an elec. mixer, whip heavy cream
to stiff peaks.
In separate bowl, whisk condensed milk &
vanilla; gently fold into whipped cream.
Pour half of mixture into a 9 X 5″ loaf
pan & dollop spoonfuls of raspberry sauce
on top. Swirl sauce through with a toothpick
or knife. Pour rest of ice cream mixture on
top & swirl in more raspberry sauce. Use as
much or as little of the sauce as you like,
or save some for another batch of ice
cream.
Cover loaf pan tightly with foil & freeze
at least 6 hours or overnight before serving.

NOTE: ice cream can be stored in freezer
up to 1 month. Raspberry sauce can be
stored in fridge up to 1 week.

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

Pizza Pasta Salad

3 C. penne pasta, cooked/rinsed
4 tomatoes, chopped
12 slices hard salami, chopped
1 C. (Kraft) finely shredded Italian
Five Cheese blend
1/2 C. sliced fresh basil
1/2 C. grated Parmesan cheese
1/2 C. (Kraft) Tuscan House
Italian salad dressing

Combine all ingredients in large
bowl & refrigerate 1 hour before
serving. Serves 10, 1 C. each

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

1 quart (approx 4 C.) strawberries,
hulled
1/2 gallon (approx 8 C) vanilla ice
cream
1 (12 oz) frozen lemonade concentrate,
thawed

Optional topping:
Whipped cream or Cool Whip (thawed)

Blend strawberries in food processor or
blender until pureed. In large bowl mix
strawberries, ice cream & lemonade –
mix until well blended. Pour into a
freezer-safe container with lid.
Cover & freeze at least 2 hours before
serving. If desired, top with whipped cream
or Cool Whip. Serves 6

(recipe: ourtableforseven.com)

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

Hope all is going well for all of you;
this is one of those ‘busy’ weeks, with
extra events: tomorrow is the funeral
of my husband’s cousin Nick – Sunday
is the funeral of another cousin, JoAnn.
Both were in early 70’s range, both had
cancer – lovely people but sometimes
we just have to accept the fact that
we’re all getting older and these things
are a part of life; they will be missed
but they both got to live long, fulfilling
lives & got to see their children grow up
AND the blessings of seeing & knowing
their grandchildren. Such is life.

Hugs;

Pammie

An Easy Day –

Spent a few hours watching the grandsons – pretty easy day (baby was in a good mood, older grandson had 4 other neighborhood kids to play with . . . in the house). It’s a sunny, somewhat muggy day (temp 79 degrees F.); after the rains of a few days ago it’s been warm & muggy. (I’m fine – I spend most of my time in the house, anyway . . . with air conditioning, when needed – grin).

Yesterday found me perusing a few lace/knitting sites just for fun. You KNOW you’re a rather ‘basic’ knitter when you come across patterns like these:

Mind you, I’m happy where I’m at with my knitting ‘skills’ but just like looking at patterns to see if there might be something I could try to conquer. (read that: NOT the Pineapple Purse, above!) WHEW! We can all dream, right? (I’ll stick to baby blankets & hats, thank you).

===========

Blueberry Pie Bars

Crust & Crumble Topping:
1/2 C. unsalted butter, melted
1/2 C. granulated sugar
1/4 C. light brown sugar, packed
1 1/2 C. flour
pinch salt (optional)

Filling:
1 large egg
heaping 1/2 C. plain or vanilla Greek
yogurt (or sour cream)
1/3 C. granulated sugar
2 Tsp. vanilla
1 T. flour

Blueberry Layer:
2 C. (12 oz) blueberries, fresh or frozen*
1/3 C. granulated sugar (or 1/2 C. if
berries are sour)
2 T. lemon juice
2 tsp. cornstarch

Preheat oven 350 degrees F.
Line a 8 X 8″ pan with foil & spray
with nonstick cooking spray.

Crust & Crumble Topping:
In large microwaveable bowl melt
butter, about 1 minute on High. Add
sugars & whisk to combine. Add
flour, (optional salt) stir to combine.
Mixture will be very dry & sandy with
some larger, well-formed crumble
pieces. Reserve a heaping 3/4 C.
mixture.
Transfer remaining mixture to prepared
pan; using a spatula or your fingers, hard-
pack the mixture to create an even, smooth
flat crust.

Filling:
In medium bowl add egg, Greek yogurt,
sugar, vanilla – whisk to combine. Add
flour & whisk to combine. Evenly pour
filling over crust & jiggle pan to help
distribute filling (or smooth with a spatula).

Blueberry Layer:
In separate medium bowl add all filling
ingredients & toss to combine. If sugar
hasn’t dissolved fully or still has crystals
it’s OK – it will liquify while baking. Evenly
distribute berry mixture over filling. Evenly
sprinkle with reserved heaping 3/4 C. crust
mixture. (Poster notes: Before sprinkling,
I squeeze the mixture in my palm to
encourage bigger crumble pieces to form)

Bake 60 minutes until edges are bubbling
quite vigorously & there’s some bubbling
in center. Crumble topping should appear
set & very pale golden. Place pan on wire
rack & allow bars to cool at least 1-2 hours
(or overnight) before cutting. If you try
cutting them before they are fully cooled
they will be extremely messy & could fall
apart.

*Poster used frozen berries & did not thaw them;
said the pan was very cold when going into the
oven.
If using fresh berries: baking time will be
reduced by about 10-15 minutes, maybe
less.

Bars will keep at room temp. for up
to 1 week; in fridge up to 10 days (they are
good chilled or in the freezer up to 6 months

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

Crunchy Thai Cucumber Salad

2 large cucumbers, chopped or
sliced
3 green onions, sliced
2 T. chopped roasted peanuts

Dressing:
4 T. Thai sweet chili sauce (found in
Asian aisle in grocery store)
1 T. rice vinegar
2 T. sugar
dash sesame oil
1/2 tsp. salt

Combine cucumber & green onions in
a bowl. Combine dressing ingredients
in small bowl & whisk to combine. Toss
dress with cucumbers & onions then
sprinkle with roasted peanuts. Keep
chilled – serve within 2 hours.
Serves 4-6

(recipe: iwashyoudry.com)
—————————

Cornbread Cowboy Trifle

1 (Jiffy Mix) box cornbread mix,
prepared with ingredients listed
on box
2 medium jalapeno peppers,
seeded/minced
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick-sliced bacon, cooked/
chopped into bits
1 1/2 C. mayonnaise
1 C. ranch salad dressing
1 (28 oz) can diced tomatoes,
drain juices
2 (16 oz, ea) cans beans (pinto,
kidney or black) drained/rinsed
2 (16 oz) cans whole kernel
corn, drained
2 C. shredded Cheddar cheese
1 small bunch green onions,
thinly sliced
salt/pepper, to taste

Cut prepared cornbread into 1-inch
chunks. In a LARGE bowl combine
tomatoes, onion, bell pepper, beans,
jalapenos & corn-making a salsa.
Combine mayonnaise & ranch
dressing in another bowl – add
salt/pepper, to taste.
Build Trifle:
In large serving bowl place a
layer of cornbread, layer of salsa,
add shredded cheese, layer of
mayonnaise mixture & layer of
diced bacon – repeat until layers
reach top of bowl. Garnish top
with green onions & any
remaining cheese & bacon.
Refrigerate 1 hour before
serving. Serves 8-10

(recipe: 12tomatoes.com)
———————————–

Cheddar/Bacon/Horseradish Dip

10 slices bacon, chopped
1 small onion, chopped
8 oz (2 C.) shredded Cheddar
cheese, divided
1/4 C. prepared horseradish
1 1/4 C. sour cream

In large skillet cook bacon until
crisp; using a slotted spoon, transfer
bacon to a paper towel-lined plate.
When cool, crumble any large pieces.
Discard all but 2 T. bacon fat in skillet;
heat at medium heat – cook chopped
onions a few minutes – until soft, sweet &
lightly browned, about 15 minutes,
stirring occasionally. Transfer onions
to a blender or food processor. Add half
bacon, 1 1/2 C. cheese & all horseradish
& sour cream. Process until well combine.
Stir in remaining bacon & cheese,
reserving a bit for topping. Transfer
mixture to a serving bowl & sprinkle
remaining bacon & cheese on top.
Serve at room temperature.
Serves 6

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

Chicken Alfredo Roll-ups

3 T. butter
3 T. flour
2 1/4 C. milk
juice of 1 lemon
2 tsp. chopped parsley
2 cloves garlic, minced
2 T. cream cheese, softened
2 C. shredded rotisserie chicken
1/2 C. finely grated Parmesan cheese
8 cooked lasagna noodles
kosher salt
fresh ground black pepper

Preheat oven 350 degrees F.
Spray large casserole dish with
nonstick cooking spray. Melt
butter in large skillet over medium
heat; add garlic & saute until garlic
is fragrant, about 30 seconds. Whisk
flour into butter & garlic; cook until
mixture is bubbling & golden, 1
minute more. Gradually pour in milk,
whisking constantly. Bring mixture
to a simmer, stir in cream cheese &
Parmesan. Let simmer until sauce
thickens, 2-3 minutes. Add lemon
juice & about 1 tsp. parsley; season
to taste with salt/pepper. Stir in
shredded chicken. Spoon a thin
layer of sauce on bottom of prepared
dish. Lay cooked noodles in single
layer on a cutting board or baking
sheet. Spread chicken mixture on each
noodle then roll up; lay in dish seam-
sides down. Spoon more sauce on
top of roll-ups. Bake 15-20 minutes
until sauce is bubbly & begins to
brown. Garnish with more parsley
& serve warm. Serves 4

(recipe: delish.com)
——————————-

Crockpot Ranch Pork Chops

4 boneless pork chops
1 (1 oz) pkt. ranch salad dressing
mix (dry)
1 (10 3/4 oz) can cream of chicken
soup

Place chops in bottom of crockpot;
Sprinkle dry ranch mix on chops;
top with soup – mix to combine.
Cover & cook on Low 6-8 hours
or High 3-4 hours. Serves 4

(note; poster serves this over a
bed of cooked rice)

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

Lemon Mascarpone Cream Pie

Crust:
1 1/2 C. graham cracker crumbs
2 T. sugar
7 T. butter, melted

Lemon Filling:
3/4 C. sweetened condensed milk
1/4 C. fresh squeezed lemon juice
2 T. lemon zest
1 1/2 C. heavy whipping cream
1 C. powdered sugar
12 oz. mascarpone cheese
(yellow food coloring, if desired)

Lemon Whipped Cream:
3/4 C. heavy whipping cream
1/2 C. powdered sugar
1/2 tsp. vanilla
1 tsp. lemon zest

Optional garnishes:
lemon slices
mint sprigs

Preheat oven 325 degrees F.
Spray 8 or 9″ pie pan. Combine
cracker crumbs, sugar & melted
butter in medium bowl; mix well.
Press mixture evenly into bottom
& up sides of pie pan. Bake
8-10 minutes – cool completely.

In medium bowl combine sweetnd’
cond. milk, lemon juice & lemon
zest. In another large bowl add
heavy whipping cream & powdered
sugar – whip on High speed using
elec. mixer until very stiff peaks form.
Add mascarpone cheese to mixture
& whip on medium speed just until
combined, then continue gently
folding together until well combined.
Add about 1/3 of lemon mixture to
whipped cream & gently fold to combine.
Add remaining lemon mixture & fold to
combine. Add a little yellow food coloring
(if desired). Add filling mixture to cooled
crust & refrigerate until firm, 4-5 hours.

To make Lemon Whipped Cream:
Add ingredients to elec. mixer bowl &
whip until stiff peaks form. Top pie
with cream & refrigerate until ready to
serve. (You can pipe cream onto edges
of pie crust & fill middle with lemon
slices & mint sprigs, if desired.)

(recipe: lifeloveandsugar.com)

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

Hope you’re having a great day –
enjoy the sunshine!

Hugs;

Pammie

Truly a “Fix it as you go” Day!

The day started out just fine – first thing up: paying house bills on line. All went very well until I hit a ‘wall’ with a particular company – it seems I couldn’t “log in”, no matter HOW I tried! Finally, with a lot of ‘tinkering’ my husband & I figured out that we needed to set up a BRAND NEW User Name & Password (that took about 25 minutes!). After a phone call to said company FINALLY I was able to go on line to make the payment . . . I thought. It seems that it STILL didn’t go through correctly; am going to have to attempt it again tomorrow (after checking, again, to see if what I did today actually WENT THROUGH on their site! I checked our bank and it didn’t show the payment, either…frustrating!). A little later I had planned on doing a quick shopping run – it started really storming so had to delay that by about an hour. Got that done, just got home to receive a text that I needed to call all our students/helpers/leaders, etc. – the church my special needs group meets at is under construction (they’re building a brand new church, a little at a time, on the same grounds). Apparently the construction crew hit a WATER line and there’s no water at the church – that doesn’t work for my kids so next thing I’m non-stop calling all our people.  MY DEAR EXCEL program has been known to do some strange things (husband has tried to figure this one out – to no avail) – it seems that sometimes when I go into the spread sheets it drops down a line or two and I end up inserting phone #’s or addresses to ANOTHER PERSON! UGH! Just when I think I’ve got it all figured out and it’s fine – something like today happens. I dialed one of my student’s phone numbers and got a totally different student! He’s so funny; he said: “What are you doing, Dude? This is (his name), not …..!” Oh brother! Oh well – we push on! Got a busy signal when calling another home; kept trying every 10-15 minutes but after about an hour I decided I’d try the Mom’s cell phone number instead. (GOOD thing I did – she informed me they don’t HAVE a house phone any more!) UGH!!! Crazy stuff – glad I’ve got the night off to recover!!! (Leftovers for dinner: Cornish Game hens, mashed potatoes, gravy & tossed salads) – yum.

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

Strawberry Icebox Cake

5 C. sweetened whipped cream
11-12 large rectangular graham
crackers
3 C. strawberries, chopped

In a square baking dish spread a
thin layer of whipped cream. Layer
graham crackers on top; cover with
a layer of whipped cream. Sprinkle
1/3 of strawberries on top then
layer with whipped cream again.
Repeat until all ingredients used.
The top layer should be strawberries
(not covered with cream). Refrigerate
at least 3 hours. Serves 9

(recipe: buzzfeed.com)
———————–

Crunchy Pea Salad

2 1/2 C. frozen peas (about 13 oz)
1 c. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. Zesty Italian salad dressing

In large bowl combine first 5
ingredients. In small bowl mix
mayonnaise & salad dressing;
toss with salad in first bowl.
Refrigerate until ready to serve.
Serves 4

(recipe: the-girl-who-ate-everything.com)
———————————

Bacon/Chicken/Potato Foil Packets
( oven & grill methods)

6 T. butter, melted
2 T. ranch salad dressing mix (dry)
salt/pepper, to taste
4 medium chicken breasts (approx
4 oz, each)
1 lb. small red potatoes, halved or
quartered
1 C. shredded Cheddar cheese
4 slices bacon, cooked/crumbled
2 T. chopped parsley

Preheat oven 425 degrees F.
(Grill – heat to medium-high heat).
In small bowl whisk butter, ranch
dry mix, salt/pepper. Spray 4 large
squares of foil with nonstick spray.
Place potatoes in a bowl & drizzle
with 4 T. ranch butter on top – toss
to coat evenly. Place one chicken
breast on each foil square & season
with salt/pepper, to taste. Divide
potatoes evenly among squares &
arrange around chicken. Drizzle
remaining 2 T. butter over chicken
& fold edges over chicken & potatoes
to make a packet.
Bake: 45 minutes
Grill: 30 minutes
Open packets & sprinkle cheese over
top – leave packets open & return to
oven/grill 2-3 minutes until cheese
melts. Sprinkle with bacon & parsley
before serving. Serves 4

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

Summer Squash & Mushroom
Casserole

2 medium yellow summer squash,
diced
1 large zucchini, diced
1/2 lb. sliced fresh mushrooms
1 C. chopped onion
2 T. olive oil
2 c. shredded Cheddar cheese
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1/2 C. sour cream
1/2 tsp. salt
1 C. crushed butter-flavored (like Ritz)
crackers (about 25 crackers)
1 T. butter, melted

Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray.
In large skillet saute squash, zucchini,
mushrooms & onion in oil until tender;
drain. In large bowl combine vegetable
mixture, cheese, soup, sour cream & salt.
Pour mixture into prepared dish. Combine
cracker crumbs & butter – sprinkle on top
of casserole. Bake, uncovered, 25-30
minutes until bubbly. Serves 10

(recipe: tasteofhome.com)
————————

Simple Smothered Chicken
(crockpot)

1-2 lb. boneless skinless chicken
breasts
2 pkts. dry chicken gravy mix (.87 oz, ea)
1 (10 3/4 oz) can cream of chicken soup
1 3/4 C. water
1/8 tsp. black pepper

Place gravy mix, soup, water & pepper
in crockpot – whisk until smooth (as
smooth as you can get it). Add chicken;
cover & cook 8-10 hours on Low
Serves 4

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

Berry Cheesecake Salad

6 C. mixed berries (blueberries/
blackberries/raspberries,strawberries
cut into quarters
8 oz. cream cheese, room temp.
1/2 C. + 2 T. powdered sugar
1/2 tsp. vanilla
1/4 C. heavy cream or milk
8 oz. Cool Whip, thawed

additional berries & mint sprigs
for garnish –  optional

Place cream cheese in medium bowl &
using elec. mixer, beat until completely
smooth. Add powdered sugar & beat
until combined. Add vanilla & cream &
continue to beat until smooth. Gently
fold in Cool Whip. Place berries in a
large bowl & pour cheesecake mixture
over top – stir gently until berries are
coated into cheesecake mix. Garnish
with berries & mint sprigs & serve.
Serves 6

*Cake Flour: if you don’t have cake
flour you can substitute 2 T. all-purpose
flour plus 2 T. cornstarch= 1 C. cake flour

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

Grilled Vegetable Medley

2 bulbs garlic, peeled (left whole)
1 (8 oz) pkg. mushrooms
1 red onion, chopped
2 small sweet red peppers,
chopped
2 small sweet orange peppers,
chopped
10 stalks asparagus, cut into small
pieces
olive oil
salt/pepper
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese

Heat grill to medium-high heat
(temp. 350 degrees F. approx.)
Turn temperature down to Low.
Line grill with heavy foil, turning
edges of foil up a bit to retain
juices. Drizzle foil with olive oil.
Carefully place veggies on foil &
drizzle with more oil; sprinkle
with salt/pepper. Cover grill
& cook about 10 minutes, stirring
occasionally. When veggies are
cooked through (onions should be
translucent & garlic should be
golden brown). Use a metal
spatula to scoop veggies off foil
into a large bowl. Squeeze lemon
juice on veggies & sprinkle top
with Parm cheese – stir & taste,
adjusting salt/pepper if needed.
Serves 4-6

(recipe: jamiecooksitup.net)
——————————
Crockpot Blueberry/Lemon Cobbler


Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

(recipe: crockpotladies.com)

=====================
I’m getting in so many yummy-sounding
summer recipes lately it’s hard to choose
which to post!

Hope you are all in good health & able to
enjoy some of this summer weather. Aside
from the thunderstorms predicted for the
next 2-3 days, the weather is a balmy 71
degrees F. (not too hot!).

Hugs;

Pammie

Another beautiful Summer Day

It’s a gorgeous, sunny/breezy summer day – windows are open (don’t need air conditioning at the moment – 70 degrees F).  It’s been a very relaxing week AND I’M GRATEFUL! Due to my inability to be content with just knitting 2 different baby blankets, I’m now trying a new one: white & medium yellow stripes. (since I’m using donated yarn, mine is different: the blue stripes in the photo are white on mine & the white stripes/areas are medium yellow). We’ll see how this goes – I’m pretty sure I won’t be done with this in time for the Detroit Vet’s baby shower in September, but that’s OK – I also have the Crisis Pregnancy group to donate blankets to.

Knit Garter Stripe Baby Blanket

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

Arizona Sunshine Lemon Pie

Pie:
1 large lemon
4 large eggs
1/2 C. butter, melted
1 tsp. vanilla
1 1/2 C. sugar
1 (9 inch) piecrust, unbaked
(poster used frozen deep dish)

Topping:
1 C. whipping cream
2 T. sugar

Preheat oven 350 degrees F.
Wash lemon, cut up & remove
all seeds (do not peel); place
lemon in a food processor or
blender; add eggs, butter,
vanilla & sugar – blend until
smooth. Pour mixture into crust &
bake about 40 minutes until set.
Let pie cool then chill.

Topping:
Place mixing bowl & elec. mixer
beaters in freezer for about 20
minutes. Add whipping cream &
to cold bowl & whip until peaks
form. Slice pie & serve with a
dollop of whipped cream on top.

NOTE: Pie can be served warm
(it just won’t be as firm) or at
room temperature, if desired.

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

Sausage/Cream Cheese Crescents

1 (16 oz) pkg. bulk pork sausage,
cooked/crumbled (any flavor)
1 (8 oz) pkg. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese
(or any cheese of your choice)

Preheat oven 375 degrees F.
In bowl combine sausage, cream
cheese & shredded cheese. Separate
crescent rolls into triangles; cut each
triangle in half lengthwise. Scoop a
heaping tablespoon of meat filling
onto each roll & roll up. Place rolls
on a baking sheet & bake 15 minutes
until golden brown.

(recipe: all-my-recipes.com)
——————————–
Strawberry/Avocado/Spinach
Salad w/ Greek Yogurt/Poppy
Seed Dressing

Dressing:
2/3 C. plain Greek yogurt
1/4 C. cider vinegar
3 T. honey
2 T. Dijon mustard
1 T. olive oil
1 T. poppy seeds
2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Salad:
12 oz. fresh baby spinach,
rinsed/dried
1 pint strawberries, cut into
thin slices
1-2 ripe avocados, cut into
thin slices
1/2 C. toasted pecans
4 oz. goat cheese

Combine all dressing ingredients
in a jar with a lid; secure lid &
shake vigorously to combine. (OR
whisk until completely blended).
Refrigerate until ready to use. (up
to 5 days)

In large bowl gently toss all salad
ingredients together & drizzle
with dressing. Serves 8

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

Spaghetti Squash Tetrazzini

2 – 2 1/4 lb. spaghetti squash
1 C. water

Filling:
1 T. butter
8 oz. creminimushrooms, sliced
1/4 C. chopped onion
8 oz. chopped, cooked ham/turkey
or chicken
2 T. dry white wine or sherry

Sauce:
1 1/2 C. milk
1 C. Half & Half
3 T. butter
3 T. flour
salt/pepper, to taste

Topping:
1 C. Parmesan cheese
2 T. butter, melted
1/4 tsp. grated nutmeg
salt/pepper, to taste
1 C. soft bread crumbs

Preheat oven 350 degrees F.
Carefully cut squash in half
lengthwise & scoop out seeds.
Place, flesh side down, in a
glass casserole dish & pour water
over it. Cover tightly with foil &
bake 40 minutes – cool enough to
handle.
While squash is baking, heat 1 T.
butter in large nonstick skillet &
saute onions until they begin to
brown. Add mushrooms & cook
until soft; stir in wine & cooked
(meat of your choice) – continue
to saute until mixture is fairly dry.
Melt 3 T. butter in empty skillet
& whisk in flour; quickly add cold
Half & Half & cold milk – season
with salt/pepper. Cook, stirring
over medium-low heat until sauce
thickens.
When squash is cooked & cooled
using a fork, rake cooked flesh inside,
pulling it into spaghetti-like strands –
place strands in a bowl. Stir in melted
butter, Parm. cheese, nutmeg, cooked
mushroom/ham & more salt/pepper,
if needed. Spray a 9 X 13″ baking dish
with nonstick spray. Stir sauce into
squash mixture & toss until squash is
mixed & coated – pour into prepared
dish. Sprinkle top of casserole with
bread crumbs. In oven at 350 degrees F.
bake casserole, uncovered, 30 minutes
until crumbs are golden & casserole is
bubbly. Serves 6-8

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

Marinated Baked Pork Chops

Marinade:
1 T. soy sauce
2 T. vegetable oil
1 T. Worcestershire sauce
1 tsp. lemon juice
2 T. brown sugar
2 T. ketchup

6 pork chops, trimmed of fat

Preheat oven 350 degrees F.
In small bowl blend all marinade
ingredients. Place chops in medium
baking dish & spread with half the
sauce. Bake chops 30 minutes; turn
& pour rest of sauce on chops. Bake
30 minutes longer until internal
temperature of chops reaches 145
degrees F.

(recipe: 77recipes.com)
————————————-

Fresh Corn/Hash Brown &
Zucchini casserole

1 (8 oz) pkg. shredded sharp
Cheddar cheese, divided
8 slices cooked bacon/crumbled &
divided
1 (30 oz) pkg. shredded hash
brown potatoes, thawed
1 C. ranch salad dressing
4 C. fresh corn kernels
2 zucchini, shredded
1 (8 oz) tub sour cream
4 green onions, chopped
1 tsp. ground black pepper

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.

Reserve 1/2 C. cheese & 1/4 C.
bacon for topping

Combine remaining cheese & bacon
with remaining ingredients; spoon
into prepared pan. Top with
reserved cheese & bacon. Bake
40-45 minutes until heated through.
Let stand 10 minutes before serving.
Serves 18 (1/2 C. each)

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

Honey-Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes
(optional)
1 tsp. fresh minced ginger
2-3 cloves garlic, minced
(about 1 T.)
3/4 lb. medium uncooked
shrimp, peeled/deveined
1 T. olive oil
salt, to taste
ground black pepper, to taste
2 T. sliced green onion, garnish

cooked brown rice for 2
cooked broccoli or other veggies
for 2 – to serve with shrimp

Whisk honey, soy sauce, chili flakes
(if using), ginger & garlic in medium
bowl. In another medium bowl add
shrimp & oil – season with salt/pepper,
toss to coat. Heat a pan over medium-
high heat. Place shrimp in pan in an
even layer & cook on one side until
nicely seared, about 1-2 minutes. Flip
over & cook 1 more minute (so they’re
just cooked but stilla little translucent
in center). Pour honey/garlic marinade in
pan & cook until shrimp is cooked through,
about 1 minute. (If desired, remove shrimp
from pan so they don’t over cook) reduce
sauce a little to thicken it – watch it, as
sauce can easily burn.) Serve shrimp with
sauce over brown rice & cooked veggies.
Garnish with green onion. Serves 2

(recipe: tiphero.com)
———————————

Hawaiian Pineapple Chicken
(crockpot)

4 chicken thighs (bone-in/skin on)
2 C. pineapple cut into 1″ chunks
1 yellow onion, cut into 1″ chunks
3 T. honey
2 T. soy sauce
1/2 C. dark brown sugar
1 T. grated ginger
2 cloves garlic, minced
2 tsp. sesame seeds (optional)
1 T. cornstarch
1 red bell pepper, cut into 1″
chunks
chopped parsley – garnish

cooked rice for 4

In a skillet brown chicken thighs
on both sides 3-5 minutes over
high heat. Place pineapple &
onion in bottom of crockpot.
Mix honey, soy sauce, brown
sugar, grated ginger & garlic &
place in crockpot. Carefully
add chicken. Cover & cook
on Low 5 hours or High 3
hours. Mix cornstarch & water
in small bowl then stir into
crockpot along with bell
peppers. Cover & cook an
additional 30 minutes.
Serve over cooked rice & garnish
with chopped parsley.

(recipe: ninerecipes.com)
——————————-

Frozen Lemonade Pie

Crust:
1 1/2 C. graham cracker
crumbs (about 10 full-sheet
crackers)
7 T. unsalted butter, melted
1/4 C. light brown sugar

Filling:
1 C. cold heavy whipping
cream*
1 (8 oz) pkg. cream cheese,
room temp.
1/4 C. fresh lemon juice
2 tsp. vanilla
1 (14 oz) can sweetened
condensed milk
1 T. fresh lemon zest
2 tsp. sugar
1/2 C. thawed lemonade
concentrate

Crust:
In large bowl mix graham cracker
crumbs, melted butter & brown
sugar until combined; pour into
a 9 inch pie plate or springform
pan, packing it firmly into bottom
& up sides of pan. Cover crust
with plastic wrap & refrigerate
1 hour.

Filling:
In bowl of stand mixer beat heavy
whipping cream, vanilla & sugar on
medium-high speed until stiff peaks
form (see * below)
In bowl of stand mixer beat
cream cheese & sweetnd cond. milk
until smooth. Beat in lemonade
concentrate, lemon juice & lemon
zest until combined then fold in
whipped cream mixture. Pour into
pie crust, cover with plastic wrap &
freeze a minimum of 6 hours or
until firm.
When ready to serve remove from
freezer & cut into slices.

*Can substitute 1 (8 oz) tub Cool
Whip, thawed

(recipe: yummly.co)

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

Hope you’re having a nice, relaxing day!

Hugs;

Pammie

It’s Thursday already – where did the week go?

(thought he was cute – had to share!)

This has been a really EASY week for me (probably shouldn’t say that too loud, right?). Tuesday was the Fourth of July holiday – yes, my husband & I went to Panera Bread to ‘represent’ the knitting group (see previous blog) – one of my ladies actually came out so we enjoyed our dinner & chatting – we stayed about 1 1/2 hours before going home (possible ‘new’ member didn’t come). Wednesday, due to the holiday, we didn’t have my special needs group – so another FREE day! Today I got a text – Could I watch my two grandsons from 9 – 11 a.m.? SURE – easy-peesy, 2 hours! (I’ve learned – NEVER count on something that sounds that easy). Got there at 9 a.m. & Mom had to go into work for just a ‘few’ hours (their lady chef did a really nasty cut on her hand & couldn’t chop vegetables). Got a text – “Looks like it’s going to be 12:30 – are you good with that?” SURE (what else was I supposed to say?). At around 1:25 or so she arrived home – oh well, it wasn’t a BAD day – the baby was in a really good mood in spite of his teething/drooling BIG TIME (know there’s a bottom tooth soon to be making it’s appearance). Did a quick stop at the grocery store & drug store & now I’m home! YAY! I made too many baked beans for our Fourth dinner so took most of them to son’s house – not exactly sure WHAT we’re having for dinner yet. Bought some nice pork chops – we ‘could’ have them with mac & cheese (leftovers); we’ll see.

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

Pink Flamingo Cake
(2-day recipe)

Poster said this one is good for
baby/bridal showers because of
it’s pink color


Cake:
1 box white cake mix
1 (3.5 oz) pkg. cherry Jell-O
3/4 C. vegetable oil
3/4 C. buttermilk*
3 eggs

Icing:
1 (8 oz) can crushed pineapple,
undrained
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) jar maraschino cherries, chopped
in half,  plus some juice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
In large bowl mix dry cake mix, Jell-0
(dry), oil, buttermilk & eggs ; beat
using elec. mixer until smooth &
well combined, about 2 minutes.
Pour batter into prepared pan &
bake 30-35 minutes until center
springs back when pressed lightly.
Allow to cool completely.

Icing:
In medium bowl place crushed
pineapple (undrained). Sprinkle
pudding mix over & stir with a
spoon until well combined. Stir
in Cool Whip until fully incorporated.
Add cherries to mixture along with
enough cherry juice to tint the
mixture light pink. Stir until well
combined, adding more cherry
juice for color if needed. Frost
cake. Cover cake & refrigerate
2-3 days before serving.

*In place of buttermilk:
Pour 1 T. lemon juice or vinegar
into a 2-cup measuring cup &
fill cup to 3/4 C. with milk. Stir
& let stand 5 minutes – now you
have buttermilk.

(recipe: southernplate.com)
——————————
Summer Fresh Corn Salad

2 ears fresh corn, shucked
1 C. fresh baby carrots
1/2 C. chopped bell pepper
1 fresh jalapeno pepper, seeded/
minced
1/2 C. pitted black olives, chopped
1/3 C. sliced scallions
1/2 C. chopped fresh tomato
1/2 C. crumbled feta cheese
2 T. chopped fresh cilantro
1/2 tsp. dried oregano
salt/pepper, to taste
1/8 tsp. garlic powder
2 T. olive oil
1 T. balsamic vinegar (white if you
have it)

Boil corn & carrots in salted water
3-4 minutes – drain & cool in VERY
cold water (they should be cooked
a little but still be crunchy). When
corn is cooled enough to handle, trim
end of corn so it stands easily and,
using a utility knife, cut kernels off
sides of corn cob. Chop carrots; place
all ingredients in large bowl & mix
well. Chill salad before serving.
Serves 4-6

(recipe: palatablepastime.com)
———————————
Easy Sticky Chicken

3-5 lb. bone-in/skin on chicken
1 C. ketchup
1 C. honey
1 C. brown sugar
1/2 C. soy sauce
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Mix ketchup, honey, brown sugar,
soy sauce & garlic powder in a
sauce pot & bring to boil over
medium heat, stirring constantly.
Arrange chicken pieces in a 9 X 13″
baking dish & pour sauce over it.
Turn chicken to coat thoroughly
& bake 45 minutes, turning
chicken at end of 45 minutes &
baking 30 minutes more.

(recipe: 77recipes.com)
———————————
Skinny Greek Salad

1 bag romaine lettuce (about
6 C.)
1 large cucumber, peeled/chopped
(about 2 1/2 C.)
3 medium tomatoes, chopped (about
2 1/2 C. or cherry tomatoes, chopped)
1 medium red onion, chopped (1 C.)
16 Kalamata olives, sliced in half
1/2 C. feta cheese, crumbled

Dressing:
3/4 C. light Caesar vinaigrette or
light balsamic salad dressing
3/4 tsp. dried oregano

1/3 C. feta cheese

In large bowl add all salad ingredients
except feta cheese – refrigerate until
ready to serve. In small bowl add
dressing ingredients – whisk to blend
well & refrigerate until ready to toss.
To serve, toss salad with dressing &
divide on 4 plates. Top each with
2 T. feta cheese (if you’re serving
buffet style, add feta to salad just
before tossing). Serves 4

(recipe: all-my-recipes.com)
———————————–

Zucchini Fritters

1 1/2 lb. zucchini, grated
1 tsp. salt
1/4 C. flour
1/4 C. crumbled feta cheese
2 cloves garlic, minced
1 large egg, beaten
salt/pepper, to taste
2 T. olive oil
2 T. minced fresh dill

sour cream, plain yogurt – suggested
toppings

Place grated zucchini in a colander
or strainer over the sink. Add 1 tsp.
salt & gently mix. Let stand 10 minutes;
drain using a cloth or paper towels (to
remove most of moisture from zucchini).
In large bowl combine zucchini, flour,
feta, dill, garlic & egg – season with salt/
pepper. Heat oil in large skillet over
medium-high heat. Once oil is warm,
scoop a tablespoon of mixture for each
fritter into the oil. Flatten scoops using
a spatula & cook until underside is golden-
brown, about 2 minutes. Flip over & cook
on other side 1-2 minutes. Serve with sour
cream, plain yogurt or plain. Serves 4

(recipe: 12tomatoes.com)
———————————

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Taco Casserole

1/2 lb. ground beef
1 large onion, finely chopped
2 T. minced fresh garlic
1 bell pepper, chopped
seasoning salt
black pepper (can use cayenne, if
desired)
1 C. water
2 tsp. dried chili pepper flakes
1 bottle taco sauce
2 (4 oz, ea) cans diced green chiles
1 (14 oz) jar sliced ripe olives,
drained/divided
1 (1 1/4 oz) pkg. dry taco seasoning
mix (you can use 2 pkgs. if desired)
1 (4 1/2 oz) pkg. taco shells, broken
into pieces
4 C. shredded Cheddar cheese, divided
1 large tomato, chopped
3 sliced green onions

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
Cook ground beef, onion, bell pepper,
chili flakes & garlic until beef is no
longer pink; drain then season with
seasoning salt/black pepper. Stir in
water, taco sauce, green chiles, half
of olives & taco seasoning mix. Cook
on Low heat 6-8 minutes. Layer half
of broken shells in prepared dish.
Cover with half meat sauce; sprinkle
with 2 C. cheese – repeat with
remaining broken shells, meat sauce &
top with remaining cheese*. Bake
20 minutes until bubbly & cheese is
melted. After baking, sprinkle top with
remaining olives, tomatoes & green onions.

*You can add cheese last 10 minutes of
baking time to prevent cheese from getting
hard.

(recipe: americantimesfood.com)
——————————————–
Summer Blueberrie “Slump”
(like a cobbler)

Filling:
4 C. fresh or frozen blueberries
1/2 C. sugar
1/3 C. water
2 tsp. fresh lemon juice
1 tsp. lemon zest
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1 1/2 C. flour
2/3 C. milk
3 T. sugar
3 T. butter
2 tsp. baking powder
1/2 tsp. salt

vanilla ice cream or whipped
cream – garnish, optional

In large bowl whisk flour, sugar,
baking powder & salt; stir in
milk until a shaggy dough forms –
do not over mix. Cut in butter
utnil mixture is fully incorporated.
In large saucepan or skillet over
medium-high heat, stir together
blueberries with sugar, water, lemon
juice & zest, cinnamon & nutmeg –
bring to boil. Stir in vanilla & cook
another 1-2 minutes. Break off
pieces of dough & drop them
(carefully) onto blueberry mixture.
Repeat until dough covers most
of blueberries then cover & reduce
heat to Low. Cook 27 minutes until
biscuits are cooked through. (make
sure not to uncover biscuits as
they’re cooking as this will allow
steam to escape & they won’t
rise or cook properly).
Uncover & serve hot with whipped
cream or vanilla ice cream.

(recipe: americantimesfood.com)
========================

Our weather is typical July for
Michigan-in the 80’s & sunny with
a slight breeze; today it’s 86 with
a 40% chance of thunderstorms
later & tomorrow. Rain is good;
we need it for the people who
grow gardens.

I’ve noticed that the day after
the Fourth of July our gas prices
skyrocketed from $2.26/9 to
$2.49/9 – that was a surprise!
At least they let the people who
had to travel enjoy some lower
prices, right?

Hope your week is turning out
the way you like!

Hugs;

Pammie

 

 

Monday – all quiet here – so far!

Not much going on; tomorrow (of course) is the Fourth of July & lots of celebrations all over. Here, not so much. I made the mistake of scheduling another Knit/Crochet night on that day – I’m guessing there won’t be any ladies wanting to come out for that BUT – at Log Cabin Day there was a very nice young couple who had just moved to our area who were SUPER excited about her coming & joining our group…she also took a calendar (where the 4th is listed as a meeting night). I’ve decided to go over to Panera anyway and sit for about an hour, just in case she/they might show up. My husband chimed in: “Maybe I’ll join you – we could eat dinner there” – surprise! That’s an idea – then I don’t have to cook! Well, with that thought in mind, I decided that I’d prepare our 4th dinner tonight and then eat out tomorrow. Right now I have a (larger than normal) pot of baked beans slow cooking in the oven. With them will be hamburgers & tossed salad. (Let’s just say we’ll have baked beans for quite a few nights . . .)

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

Fruit Explosion Muffins

2 C. sour cream (or Greek plain
yogurt)
1 C. canola oil
4 large eggs
1 tsp. vanilla
2 C. sugar
2 C. flour
2 C. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 C. berries of your choice,
fresh or frozen
3/4 C. jam or jelly (flavor that
goes with fruits you chose)

Preheat oven 350 degrees F.
Line muffin pans with paper liners
or spray well with nonstick spray.
In large bowl whisk sour cream,
oil, eggs & vanilla. Add sugar until
combined completely. Add flours,
baking powder, baking soda & salt –
stir in until combined. Carefully
stir in berries. Spoon 1 T. batter into
bottom of each liner, spreading it
to cover the bottom completely. Top
with 1 tsp. jam & cover with remaining
batter (1 heaping tablespoon per muffin
cup), covering the jam with batter. Bake
23-25 minutes until light golden brown
& a wooden toothpick inserted into
center of muffin comes out clean &
batter around berries appears cooked.
Cool to room temperature & serve.
Muffins can be stored at room temp.
2-3 days or frozen 3-4 months.

(recipe: 1krecipes.com)
————————————

Tex-Mex Chopped Chicken Salad

Dressing:
1 C. ranch salad dressing
2 T. taco seasoning mix (dry),
hot or mild

Salad:
3 C. chicken: cooked/cooled/
diced
4 C. Romaine lettuce, chopped
(about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded/diced
1 C. corn kernels, fresh or frozen
4-5 green onions, sliced
1 (15 oz) can black beans,
drained/rinsed
4 oz. sharp Cheddar cheese,
(OR) Pepper Jack, cut into 1/4″
cubes
1/4 C. cilantro, chopped
juice of 1/2 lime
1 C. tortilla chips, crushed

Optional:
jalapeno – seeded/diced
pumpkin seeds,
diced avocado
diced jicama

In small bowl stir dressing
ingredients – refrigerate until
ready to use. In large bowl
toss all salad ingredients
together; add dressing a little
at a time, then toss until lightly
coated. Season with salt/pepper,
to taste & serve immediately.
Serves 8

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

Crispy Baked Chicken Supreme

6 boneless skinless chicken breasts
1 (10.5 oz) can cream of chicken soup
1 C. sour cream
1 (6 oz) pkg. stuffing mix for chicken
1/2 C. shredded Parmesan cheese
1/2 C. (1 stick) butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. (If chicken breasts are
super thick, slice in half horizontally –
OR pound them slightly to flatten
them on the thick end); place in
prepared pan. Stir sour cream &
soup together & spread in an even
layer over chicken. Pour contents
of stuffing mix in a gallon-size zip-
lock bag & (using a rolling pin) crush
into fine crumbs. Open bag & add
Parm cheese to bag; shake to
combine. Sprinkle mixture on top
of sauce/chicken (use it all – it will
seem like a thick layer, but it will
cook down). Distribute butter slices
on top of crumbs. Bake 45 minutes –
one hour, depending on thickness
of chicken. (internal temp. of chicken
should be 165 degrees F).
Serves 6

(recipe: kraftrecipes.com)
—————————–

Crockpot Peach Cobbler

4 C. fresh or frozen peach slices
3/4 C. brown sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
1 frozen pie pastry shell, broken
into large pieces

coarse sugar

Ice cream or whipped cream
for topping

Spray insides of crockpot with
nonstick spray. In large bowl
combine peach slices, brown
sugar, cornstarch, cinnamon,
nutmeg & lemon juice – stir to
incorporate then pour into
crockpot. Scatter broken pie
pastry shell over mixture then
sprinkle top with coarse sugar.
Lay top of crockpot opening with
paper towels to soak up any excess
moisture. Cover & cook on High
3 1/2 hours. Serve with whipped
cream or ice cream on the side.

(recipe: slowcooker-deserts.cooktopcove.
com)
—————————————-

Mandarin Pasta Spinach
Salad w/ Teriyaki Dressing

8 oz. bowtie pasta
4 C. spinach leaves
1/2 C. craisins (dried cranberries)
1/3 C. cashews or pine nuts
1 (4 oz) can mandarin oranges,
drained
1/4 C. cilantro leaves, roughly
chopped

Dressing:
1/3 C. teriyaki sauce (the
thicker, the better)
1/3 C. rice wine vinegar (or
can substitute apple cider
vinegar)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
1 T. sugar
1/2 C. oil (vegetable, canola,
olive)

Cook pasta accordg. to pkg.
directions; drain & rinse with
cold water. While pasta is
boiling, prepare dressing in a
jar, combining all ingredients.
Cover & shake to combine. Chill
until ready to use.
In large bowl toss pasta, spinach,
craisins, nuts, mandarin oranges &
cilantro-just before serving pour
dressing over salad & toss to coat.
Serves 4

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

Texas Taco Dip Platter

2 lb. ground beef
1 large onion, chopped
1 (14.5 oz) can diced
tomatoes, undrained
1 (12 oz) can tomato paste
1 (15 oz) can tomato puree
2 T. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
2 tsp. salt
2 (15 oz, ea) cans Ranch-style
beans (pinto beans in seasoned
tomato sauce)

1 (10.5 oz) pkg. corn chips
2 C. hot, cooked rice

Toppings:
2 C. shredded Cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce,
shredded
3 medium tomatoes, chopped
1 (2 1/4 oz) can sliced ripe
olives, drained
=
Optional toppings/sides:
sliced jalapenos, sliced bell
peppers, minced cilantro
chopped green onions
sour cream
1 C. picante sauce
hot sauce

In large skillet cook beef & onion
over medium heat until meat is
no longer pink; drain. Add next
7 ingredients & simmer 1 1/2
hours.
Add beans & heat through. On
a large platter layer:
corn chips, rice, meat mixture,
cheese, onion, lettuce, tomatoes &
olives. Serve with optional sides/
toppings. Makes 20 servings

(recipe: tasteofhome.com)
—————————–

Quick Icebox Sandwich Dessert

1 (3.4 oz) pkg. instant vanilla
pudding mix
2 C. cold milk
2 C. Cool Whip, thawed
1 C. (6 oz) miniature semisweet
chocolate chips
24 whole graham crackers, halved

In bowl mix pudding mix & milk
accordg. to pkg. directions –
refrigerate until set. Fold in Cool
Whip & chocolate chips. Place
24 graham crackers on a baking
sheet & top each with about 3
T. filling. Place another graham
cracker on top. Wrap each
‘sandwich’ individually in plastic
wrap & freeze 1 hour until firm.
Serve frozen. Makes 2 dozen

(recipe: tasteofhome.com)

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

Hope you’re having a GREAT day!

Hugs;

Pammie

Happy Saturday

It’s a quiet day (so far) with nothing in particular planned – how’s YOUR day going? Our weather has dropped in temperature due to rain/thunder storms intermittently; right now it’s overcast & cloudy (the weather channel says it’s 70 degrees out – sure doesn’t FEEL like 70!) Supposed to get up to 80 with more chance of thunderstorms. Looking at the coming week, it’s supposed to be in the 70-80 degrees F. range – interesting!

Do you have plans for the Fourth of July/Independence day? It falls on a Tuesday and (due to my not planning well) is also scheduled as a Knit/Crochet Night…hmmmmmm.  I’m pretty sure MOST of my ladies will NOT show up; my problem is: at Log Cabin Day a lady & her husband came and were VERY excited/interested in the group – they just moved to the area. I’m wondering if SHE might show? Just in case, I’m going to Panera & knit about an hour (with my little group sign on the table) – we’ll see what happens. (Don’t want to lose a new member before actually GETTING one, right?).

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

Easiest Strawberry Cake

1 (store bought) Angel Food cake
1 large pkg. strawberry Jell-O
2 C. boiling water
1 small tub Cool Whip, thawed
1 large pkg. frozen strawberries,
with juice (not whole frozen)

Spray a 9 X 13″ baking dish
with  nonstick spray.
Break half of cake into chunks &
place in bottom of pan. Mix
Jell-O in a bowl with 2 C. boiling
water until dissolved. Add straw-
berries & stir. Stir in spoonfuls
of Cool Whip until well mixed.
Spoon half of mixture over cake
in pan; repeat layers & refrigerate
several hours until ready to serve.
Cut into squares & serve.

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

Sausage/Cream Cheese Crescents

(appetizers)

16 oz. bulk sausage, cooked/crumbled/
cooled
8 oz. cream cheese, softened
2 tubes refrigerated crescent rolls
1 C. shredded sharp Cheddar cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In large bowl combine cooked/cooled
sausage, cream cheese & shredded
cheese. Separate rolls into triangles.
Cut each triangle in half lengthwise;
scoop a heaping tablespoon filling
on each & roll up. Place rolls in
prepared pan & bake 15 minutes
until golden brown.

(recipe: all-my-recipes.com)
—————————-

Jack’s Potato Salad

5 lb. new red potatoes, skins
left on
1 T. salt
6 room-temp uncooked eggs
3 T. white vinegar, divided
1 1/2 T. cider vinegar
1 C. finely minced sweet onion
2 tsp. celery salt
1 tsp. white pepper
1 tsp. poppy seeds
1/4 C. granulated sugar
1 tsp. Dijon mustard
3 C. mayonnaise
1/3 C. olive oil
1/3 C. canola oil

Wash unpeeled potatoes & place in
a large pot of water; cover potatoes
about 6 inches above potatoes. Add
1 T. salt & bring to boil – reduce heat
to medium boil & cook 30-40 minutes
(depending on size of potatoes) prick
with a fork to test if they’re done.
Bring medium pot of water to boil;
add 1 1/2 T. white vinegar & gently add
whole eggs using a slotted spoon, being
careful not to crack the shells. Boil
rapidly 5 minutes; turn off heat & let
eggs sit in hot water 15 minutes. Drain
eggs & shake the pan back & forth to
crack the shells (Makes peeling much
easier!). Under running water, remove
shells. Roughly chop the eggs in large
pieces. In medium bowl mix 1 1/2 T.
white vinegar, cider vinegar, onions,
celery salt, pepper, poppy seeds, sugar,
mustard & mayonnaise – refrigerate.
Mix both oils in a measuring cup or
other small container. Once potatoes
are cooked, leave them in hot water &
remove, one-at-a-time, using a slotted
spoon, to your cutting board. Cut
potatoes into chunks & place in large
bowl. (once you are about 1/4th way
through cutting the hot potatoes, pour
one quarter of mixed oils over cut
potatoes & combine gently.) Continue
with cutting & oiling until all of oil &
potatoes are in large bowl. Add
mayonnaise mixture to hot potatoes &
gently mix; add cooked eggs & gently
mix. Pour entire contents out onto a
sheet pan, spreading evenly. Cover with
plastic wrap & refrigerate until chilled to
below 40 degrees F. Once cool enough,
remove to serving container & serve.
Serves 15-18

NOTE: If serving this outside, try to keep
shaded – as an extra precaution, place
a large bowl of ice (larger than serving
bowl) UNDER the serving bowl to keep it
chilled while serving. Refrigerate leftovers
as soon as you have finished serving.

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

Simple Garlic Shrimp

1 1/2 T. olive oil
1 lb. shrimp, peeled/
deveined
salt, to taste
6 cloves garlic, finely minced
1/4 tsp. red pepper flakes
3 T. lemon juice
1 1/2 tsp. cold butter
1/3 C. chopped Italian flat
leaf parsley, divided
1 1/2 T. cold butter
water, as needed

Heat oil in heavy skillet over
high heat until it just begins to
smoke. Place shrimp in an even
layer on bottom of pan & cook
1 minute without stirring. Season
shrimp with salt; cook & stir until
shrimp begin to turn pink, about
1 minute. Stir in garlic & red pepper
flakes; cook & stir 1 minute. Stir in
lemon juice, 1 1/2 tsp. cold butter &
half parsley. Cook until butter has
melted, about 1 minute, then turn
heat to Low & stir in  1 1/2 T. cold
butter. Cook & stir until all butter has
melted to form a thick sauce & shrimp
are pink & opaque, 2-3 minutes.
Remove shrimp using a slotted spoon
& transfer to a bowl; continue to cook
butter sauce, adding water 1 tsp. at a
time, if too thick, about 2 minutes;
season with salt, to taste. Serve
shrimp topped with pan sauce. Garnish
with remaining parsley.

(recipe: allrecipes.com)
——————————–

Spinach Salad with Warm Bacon
Dressing

6 uncooked eggs, room temp
1 T. white vinegar
1 lb. maple-flavored bacon
10 oz. fresh baby spinach
1 (8 oz) pkg. button mushrooms,
sliced very thin
1 small red onion (half chopped &
half thinly sliced, divided)
1/2 C. white balsamic vinegar
1/2 C. granulated sugar
2 tsp. Dijon mustard
1/4 C. water

In medium or large saucepan fill 3/4 th
full with water – add 1 T. white vinegar.
Bring to boil & gently spoon the eggs
IN SHELLS into water, being careful not
to break the shells. When water comes
back to boil, time 5 minutes then shut
off burner. Leave eggs in hot water
15 more minutes. Pour off water, shake
pan to crack shells (makes it much easier
to remove shells) & peel shells under
running water. Slice cooled eggs into about
4-5 slices per egg. In large skillet cook bacon
until crisp; remove to paper towels & crumble
or rough chop. Reserve 2 T. bacon fat (discard
rest). Heat bacon fat over medium heat & saute
chopped red onion about 5 minutes. Add white
balsamic vinegar & scrape down pan of any
browned bits. Add sugar mustard & water –
stir to combine. Remove from heat until
ready to serve.
In one large bowl layer all ingredients (or
in 6 individual bowls dividing ingredients
between bowls). (Spinach, sliced red onion,
sliced mushrooms, sliced cooked eggs &
bacon).
To serve: heat dressing to hot & serve over
salad or on the side. Serves 6

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

Simple Smothered Chicken
(crockpot)

1-2 lb. boneless skinless chicken
breasts
2 packets dry chicken gravy mix (.87
oz. ea)
1 (10 3/4 oz) can cream of chicken soup
1 3/4 C. water
1/8 tsp. black pepper

Place gravy mix, soup, water & pepper
in crockpot – whisk until smooth as you
can get it. Add chicken; cover & cook
8-10 hours. Serves 4

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

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Crockpot Blueberry/Lemon Cobbler

Filling:

32 oz. blueberries, fresh or frozen
1/2 C. sugar
3 T. lemon juice (juice from 1 lemon)
1 T. lemon zest (zest from 1 lemon)
1/4 C. flour

Topping:

2 C. flour
3/4 C. sugar
1 T. lemon zest (zest from 1 lemon)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 C. butter (2 sticks, chilled/
cut into bits)
2 large eggs, slightly beaten
2 tsp. vanilla

vanilla ice cream or whipped cream,
for topping cobbler, if desired

Spray insides of crockpot with nonstick
spray. Place blueberries in bottom of
crockpot; sprinkle lemon juice on top.
In medium bowl mix sugar & lemon
zest, working zest into sugar with your
fingers to release the lemon oils in the
zest. Add flour & stir with a fork to
evenly combine flour with sugar. Sprinkle
mixture evenly over berries & toss to
combine.

Topping:

In medium bowl, mix flour, sugar, lemon
zest, baking powder, salt & nutmeg using
a fork until well combined. Using 2 butter
knives or a pastry cutter, cut in cold bits
of butter into flour mixture until it
resembles a coarse meal with small pea-
sized pieces of butter. In small bowl whisk
eggs & vanilla with a fork & gently toss
egg mixture into flour/butter mixture
until moistened & dough starts to hold
together & create clumps of dough.
Sprinkle cobbler topping evenly over
blueberries in crockpot. Cover opening
of crockpot with paper towels or a clean
kitchen towel; cover with lid. (toweling
will absorb any condensation that will
collect on lid while cooking, preventing
it from dripping onto cobbler.) Cook
on High 3-4 hours until you can see the
juices from the blueberries bubbling
around edges of crockpot. Check
cobbler at 3 hour mark & only cook
for additional time if needed. Turn
off crockpot & carefully remove lid
& toweling. Let cobbler cool slightly
before serving. Serve with vanilla
ice cream or whipped cream, if
desired. Serves 8

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

Since it’s such a ‘blah’ day, I’m planning on catching
up on my knitting – still have about one-fourth knit on
the blue/green/white baby blanket and maybe half
done on the ‘tassel stitch’ blanket. I find that my
‘lack of attention’ kicks in a LOT when I’m knitting
a pattern I really don’t care for. Let me explain: I
really wanted to learn/conquer the ‘tassel stitch’
pattern – it looks fancy and thought it would make
a nice baby boy blanket (when knit in medium
blue) – Yes, lots of people have commented on
it BUT, although I conquered it, I’m not fond of
knitting it! (Strange, right?) I find myself hoping
I’m almost done so I can go on to another NEW/
INTERESTING pattern – it’s the old saying: “The
grass (in this case, pattern) is always greener in
the other pasture!” With both patterns I find that
I can only knit about 1 full round of pattern – in
both blankets that would be about 6-7 rows of
120+ stitches each row, before I’m too bored to
go on – pretty bad, eh? Both blankets WILL get
done – remember I still have July 29th Oakland
County Ice Cream Social to knit at from 11 a.m. –
5 p.m. so knitting WILL be done (grin).

Hope YOU are having a GREAT day!

Hugs;

Pammie

Happy Thursday!

Not much going on around here – babysitting today: older grandson (11) will be dropped off here from 8 a.m. – 12:45 p.m. then he & I will go to his house to ‘child/babywatch’ both boys until around 4:30 – for me, that’s a kind of EASY day!

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

Vanilla Cream Fruit Tart

3/4 C. butter, softened
1/2 C. powdered sugar
1 1/2 C. flour
1 (10 – 12 oz) pkg. white
baking chips, melted/cooled
1/4 C. heavy whipping cream
1 (8 oz) pkg. cream cheese,
softened
1/2 C. pineapple juice
1/4 C. granulated sugar
1 T. cornstarch
1/2 tsp. lemon juice
1 1/2 – 2 C. fresh strawberries,
hulled/sliced
1 C. fresh blueberries
1 C. fresh raspberries

Preheat oven 300 degrees F.
Cream butter & powdered sugar
until light & fluffy. Beat in flour
(mixture will be crumbly). Pat
into greased 12 inch pizza pan &
bake 25-28 minutes until lightly
browned; cool. Beat melted chips &
cream until smooth. Beat in cream
cheese until smooth & spread over
crust. Refrigerate 30 minutes. In
small saucepan combine pineapple
juice, gran. sugar, cornstarch &
lemon juice – bring to boil over
medium heat. Cook & stir until
thickened, about 2 minutes – cool.
Arrange berries over cream cheese
layer on crust; brush top with
pineapple mixture & refrigerate
1 hour before cutting & serving.
Serves 12

(recipe: tasteofhome.com)
——————————

Crunchy Asian Broccoli
Coleslaw

1/2 C. zesty Italian salad dressing
2 (3 oz, ea) pkgs. ramen noodle soup
mix, any flavor
2 (12 oz, ea) pkgs. broccoli slaw
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 C. sliced almonds, toasted

Mix dressing with seasoning packet
from 1 soup mix pkg (discard remaining
seasoning packet or reserve for another
use). Break noodles apart & place in
large bowl. Add slaw, onions, sunflower
kernels & nuts; mix lightly. Add dressing
mixture & mix lightly. Serves 9 (1 C. each)

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

Tomato/Onion Phyllo Pizza

5 T. butter, melted
14 sheets phyllo dough (14 X 9″)
7 T. grated Parmesan cheese, divided
1 C. shredded mozzarella cheese
1 C. thinly sliced onion
1 lb. plum tomatoes, sliced
1 1/2 tsp. minced fresh oregano
(or 1/2 tsp. dried)
1 tsp. minced fresh thyme (or
1/4 tsp. dried)
salt/pepper, to taste

Preheat oven 375 degrees F.
Brush a 15 X 10 X 1″ baking sheet
with some of the melted butter.
Unroll phyllo dough & cut stack
into a 10 1/2 X 9 inch rectangle;
discard scraps. Line bottom of
prepared pan with 2 sheets phyllo
(sheets will overlap slightly). Brush
with butter & sprinkle with 1 T. Parm.
cheese – repeat layers 5 times (keep
dough covered with plastic wrap
& a damp towel until ready to use
to prevent from drying out). Top
with layers of remaining phyllo
dough; brush with remaining
butter. Sprinkle with mozz. cheese.
Arrange onion slices & tomatoes over
cheese & sprinkle with oregano,
thyme, salt/pepper & remaining
Parm. cheese. Bake 20-25 minutes
until edges are golden brown.
Makes 28 slices.

(recipe: tasteofhome.com)
——————————

Crockpot Sesame Chicken

3-4 boneless skinless chicken breasts
salt/pepper
1 C. honey
1/2 C. soy sauce
1/2 C. diced onion
1/4 C. ketchup
2 T. olive oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
2 tsp. cornstarch dissolves in 3 T. water
sesame seeds

Season chicken lightly with salt/pepper &
place in crockpot. In a bowl combine honey,
soy sauce, onion, ketchup, oil, garlic & pepper
flakes – stir & pour over chicken. Cover & cook
on Low 4 hours or High 2 hours just until
chicken is cooked through. Remove chicken
from crockpot using a slotted spoon. Dissolve
2 tsp. cornstarch with 3 T. water & pour into
crockpot sauce; stir to combine. Cover & cook
sauce on High 10 minutes until sauce has
thickened. Shred chicken using 2 forks & return
to pot – toss with sauce before serving. Sprinkle
servings with sesame seeds.

(recipe: familyfreshmeals.com)
————————————-
(this is what I’m making for dinner
tonight!)

20-Minute Tortellini Bake

4 C. tortellini (can be frozen or
refrigerated)
1 1/2 C. spaghetti sauce
1 to 1 1/2 C. shredded mozzarella
cheese
2-3 T. grated Parmesan cheese
parsley, garnish (optional)

Preheat oven 350 degrees F.
Cook tortellini accordg. to pkg.
directions, 8-10 minutes. Drain &
toss with desired amount of
spaghetti sauce. Spray 1 1/2 qt.
baking dish with nonstick spray
& pour tortellini into dish.
Top with both cheeses. Bake
8-10 minutes. During last
couple of minutes turn on broiler
& broil top so cheeses get slightly
browned. Sprinkle with parsley,
if desired & serve. Serves 4

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

3-Bean Macaroni Salad

1 C. uncooked elbow macaroni
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can great Northern beans,
drained/rinsed
1 green bell pepper, chopped
3/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. zesty Italian salad dressing
2 T. chopped fresh dill

Cook macaroni in large saucepan
accordg. to pkg. directions, omit
salt & adding green beans to boiling
water last 2 minutes; drain. Rinse
with cold water; drain again. Place
macaroni mixture into large bowl.
Add remaining beans, peppers &
onions – mix lightly. Mix remaining
ingredients until blended & add to
salad – toss to coat.
Makes 16 servings (1/2 C. each)

(recipe: kraftrecipes.com)
—————————–

BLT Dip

1 1/2 lb. bacon, cooked/drained/
crumbled/divided
2 C. shredded mozzarella cheese
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sour cream
1/4 C. mayonnaise
1 C. Cheddar cheese, shredded
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1 T. mustard
2 C. chopped/seeded tomatoes
1 1/2 C. shredded iceberg lettuce
salt/pepper, to taste

toasted bread rounds, crackers
or pita chips for serving

Preheat oven 350 degrees F.
Spray 1 1/2 quart baking dish
with nonstick spray. Set aside
3/4 C. cooked/crumbled bacon.
In large bowl combine remaining
bacon, cream cheese, shredded
cheeses, sour cream, mayonnaise,
Ital. seasoning, garlic powder, salt/
pepper, mustard. Spoon mixture
into prepared dish. Bake 25-30
minutes until hot & bubbly. Sprinkle
chopped tomatoes, remaining 3/4
C. bacon & lettuce over hot dip.
Serve immediately with suggested
bread rounds/crackers/pita chips.

(recipe: simple recipes – Facebook)
——————————-

Strawberry Banana Frozen Yogurt Bars

10 1/2 graham crackers
3/4 C. frozen strawberries
1/2 C. banana, chopped
1 C. plain Greek yogurt
1 heaping Cup Cool Whip, thawed
1 tsp. vanilla

Line 9″ square baking pan with foil. Be
sure ends of foil extend up & over sides
of pah. Arrange half of graham cracker
pieces into 3 rows of 7 pieces each along
bottom of pan. Place strawberries in a
blender & pulse; add banana & blend.
Spoon fruit into a medium bowl; stir in
Cool Whip, yogurt & vanilla. Spread over
graham pieces in pan & top with remaining
graham pieces, placing them over bottom
layer. Freeze 4 hours. Lift dessert from pan
& let stand 5 minutes then cut between
graham crackers into 21 bars.

(recipe: yummly.co.)

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

Our weather has been rather ‘early’
Summer – in the mid 70’s, cloudy
with scattered rain. Hey, we’re not
‘roasting’ so I guess that’s OK – don’t
have to run the air conditioning with
it like this.

Gas prices have dropped, again, to
$2.29/9 so I’m happy (total fill up
yesterday – yay!).

Hope you’re having a GREAT week,
so far!

Hugs;

Pammie