Happy Fall, Y’all!

Not that Fall is my favorite season, but it IS nice to see all the leaves change colors – I’ll give you that. Also love apples – apple anything! Just made a small apple crisp the other day because a friend gave me a small bag of apples (the crisp is almost gone!). I know lots of people live for the changing of the seasons especially for the ‘pumpkin-everything’ – pies, cookies, cakes, brownies, etc, not counting all the various coffee drinks!

I still have a few more Summer recipes to share so I’ll try to place them in this post before we get colder weather and all the summer recipes are put away until next year.

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

Cookies ‘n Cream Brownies

1 box brownie mix plus
ingredients to prepare (as listed
on box)
16 Oreo cookies
4 Hershey “Cookies ‘n Creme candy
bars
melted chocolate, for drizzling
(optional)

Preheat oven 350 degrees F.
Line a 8 X 8″square baking pan
with parchment paper. Prepare
brownie batter per box instructions.
Pour batter into prepared pan then
lay down Oreo cookies on top in
an even layer, pressing cookies down
so the batter covers them almost
completely. Bake 35 minutes until a
toothpick inserted into center comes
out mostly clean. Let cool completely
in pan. Place unwrapped candy bars
in medium microwave-safe bowl.
Microwave on 50 per cent power
until they are melted – pour over
the brownies & smooth into even
layer using a spatula. Refrigerate
10 minutes then drizzle top with
melted chocolate, if using. Cut
into squares. Serves 16

(recipe: delish.com)
———————————–

3-Ingredient Zucchini Parmesan

1 C. sliced zucchini
1 T. shredded Parmesan cheese
10 squirts ‘butter spray’ (nonstick
butter-flavored cooking spray)

Line a cookie sheet with foil;
spray with nonstick cooking
spray. Place zucchini slices on
pan then spritz with butter spray.
Sprinkle Parmesan cheese on top
& place under broiler for a few
minutes until cheese starts to
brown.
Makes 1 serving

(recipe: 77recipes.com)
—————————–

Salmon w/Zucchini & Spaghetti

1/2 lb. uncooked thin spaghetti
4 T. olive oil, divided
1 lb. salmon, skinned/cut into
2″ cubes
1 pint small cherry or grape tomatoes
1/4 lb. onion, cut into thin strips
1/4 lb. sweet banana peppers, cut into
thin strips*
pinch red pepper flakes
1 T. garlic, minced
1/4 C. white wine
1 lb. zucchini, cut into thin strips
1 tsp. kosher salt
1/2 tsp. grated black pepper
1/4 C. fresh Italian flat-leaf
parsley, chopped
1/2 C. heavy cream
1/2 C. freshly grated Romano cheese
1/2 C. fresh Italian basil, chopped

Cook spaghetti accordg. to pkg.
directions – a little less than al dente.
Remove to a bowl, leaving pasta
water in pot. In large skillet add half
of oil & heat to medium-high. Add
salmon cubes (not touching each
other) & cook a few minutes on
each side to brown & cook almost
through – remove to a bowl. Add
tomatoes to skillet & cook until just
starting to pop, 2-3 minutes – remove
to same bowl as fish. Add remaining
oil & onions – saute 2 minutes,
scraping up any browned bits from
bottom of pan. Add banana peppers &
cook 2-3 minutes to soften. Add pepper
flakes & garlic, cook 1 minute then add
wine – cook to evaporate, about 2 minutes.
Add zucchini & cook, stirring 2 minutes.
Add salt/pepper, parsley & cream – stir.
Add about 1 C. pasta water & stir. Add
Romano & basil – stir then add cooked
pasta. Stir then add cooked tomatoes &
salmon – gently toss to combine; remove
from heat.
To serve: top with additional fresh basil &
Romano cheese. Serves 4-6

NOTE: try to cut veggies into thin strips
similar in size to spaghetti.

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

Stuffed Eggplant Parmesan

1 1/2 C. marinara, divided
2 medium eggplants, halved
1 T. olive oil
1 onion, chopped
1 tsp. dried oregano
kosher salt
ground black pepper
2 cloves garlic, minced
1 C. chopped tomatoes
1 egg, lightly beaten
2 1/2 C. shredded mozzarella,
divided
1 C. freshly grated Parmesan cheese
1/4 C. Italian bread crumbs
1/4 C. basil, chopped fine

Preheat oven 350 degrees F.
Spread about 1 C. marinara
sauce in bottom of medium
baking dish. Using a spoon,
hollow out the insides of the
eggplants leaving about a 1/2″
border around skin to create
a boat. Roughly chop the
scooped out eggplant. Place
‘boats’ in prepared dish
(scooped sides up). In large
skillet over medium heat
place olive oil; heat oil then
add onion & cook about
5 minutes until softened.
Stir in chopped eggplant &
season with oregano, salt/
pepper. Cook, stirring often,
until eggplant is golden &
tender, about 3 minutes. Stir
in garlic & cook until fragrant,
about 30 seconds – transfer
mixture to a large bowl. Add
chopped tomatoes, egg, 1 1/2
C. mozzarella & 1/2 C. marinara;
mix just until combined. Scoop
mixture into eggplant ‘boats’ &
top with more mozzarella,
Parmesan & bread crumbs.
Bake about 50 minutes until
boats are tender & cheese has
melted. Garnish with chopped
basil & serve. Serves 4

(recipe: delish.com)
——————————–
Zucchini Tots
(appetizer)

1 packed Cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 C. grated sharp Cheddar
cheese
1/3 C. seasoned breadcrumbs
1/4 tsp. kosher salt
1/4 tsp. black pepper, to taste

Preheat oven 400 degrees F.
Spray a baking sheet with nonstick
cooking spray. Grate zucchini into a
clean dish towel until you have 1
packed cup. Wring all excess water
out of zucchini; there will be a LOT
of water. In medium bowl combine
all ingredients & season with
salt/pepper, to taste. Spoon 1 T.
mixture into your hand & roll into
small ovals – place on prepared
sheet & bake 16-18 minutes,
turning halfway through cooking
time until golden. Makes 16 tots.
Serves 3

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

Layered Apple/Pork Chop Bake

4-6 boneless pork chops
2-3 apples, peeled/sliced
1/4 C. (1/2 stick) unsalted butter
1/4 to 1/3 C. brown sugar
1 tsp. cinnamon, divided
1/2 tsp. nutmeg, divided
1/2 T. cornstarch (optional)
kosher salt/black pepper, to taste

Preheat oven 350 degrees F.
Place sliced apples in bottom of a
large baking dish & sprinkle with
1/2 tsp. cinnamon & 1/4 tsp.
nutmeg. Place chops on top of
apple slices & season generously
with salt/pepper. In medium saucepan
over medium-high heat, combine
butter & brown sugar, whisking until
melted & incorporated. Stir in
remaining cinnamon & nutmeg. Whisk
in cornstarch (if using) – makes for a
thicker glaze. Pour mixture over chops
& apple slices in pan then bake
35-40 minutes until chops are cooked
through. serves 4-6

(recipe: 12tomatoes.com)
———————————-

Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a combination
of chopped & whole)

vanilla ice cream – for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in crockpot & mold
it to fir the shape of the crock. Stir
remaining ingredients together (except nuts),
until well mixed. Stir in nuts (you can reserve
some for sprinkling on top). Pour
filling into pie crust. Gently place reserved
nuts on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serve warm with
vanilla ice cream (if desired).  Serves 6

(recipe: spicysouthernkitchen.com)

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

Our weather is gorgeous today: sunny &
86 degrees F. I read that this Fall is going to
be un-seasonably warm for much longer
than usual – interesting…

I started a new baby afghan today – mint
green (sport weight yarn) in another knit
lace pattern. Not exactly sure where I
found this pattern; apparently I just copied
down the pattern without including the
site/place I found it – no name, either, but
it’s a rather easy pattern and works up
nicely. (Yes, I’m back to my old ‘several
projects on the needles’ at once.) Currently
there’s the 3/4ths finished knit baby afghan
in white & stripes of pink, green, blue & yellow;
a 3/4ths done scarf for the homeless, the new
mint green afghan and am also working on
making more baby headbands for Detroit
Vets baby shower NEXT year. (The lady in
charge said they were a big hit – this year
I only made 8 so I’m attempting to get more
done for next year.) Oh…and baby hats
whenever I feel ‘inspired’ to make them. I
have a ‘go’ bag which has the supplies to
make hats – I usually take that with me if
I’m going to an appointment or know I’m
going to sit for long periods of time; also
have the same thing in my car – I don’t
like wasting time just sitting; would much
rather be doing something constructive –
know what I mean?

Hope you are enjoying your FIRST DAY OF FALL

Hugs;

Pammie

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Babysitting … almost 7 months now!

And THIS is what happens when I don’t get to babysit for almost 2 1/2 weeks! He’s got 2 bottom teeth now, crawls a lot, pulls himself to a stand AND says: “Da-da!” I had a happy/fun sitting yesterday (it was NOT as long as the last time: 10 1/2 hours!). This time I was there 4 hrs 15 minutes AND he took a nap from 11:25 a.m. – 2:05! SCORE! He’s also grabbing at the babygate & shaking it; believe me, I was extra vigilant at the safety issues. I know at his last pediatrician’s visit they said he was in the 95 percentile in height & weight – this boy is really striving to break all the baby standards!

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

Jamaican Banana Bread

2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. granulated sugar
1/4 C. butter, softened
2 large eggs
1 1/2 C. mashed ripe banana,
(about 3)
1/4 C. plain yogurt*
3 T. apple cider (or dark rum)
1/2 tsp. vanilla
1/2 C. flaked sweetened
coconut
1/2 C. powdered sugar
1 1/2 T. fresh lime or lemon
juice

Preheat oven 350 degrees F.
Spray 9 X 5″ loaf pan with nonstick
cooking spray. Place flour, baking
soda & salt in large bowl – whisk
to combine. In another large bowl
add gran. sugar & butter – beat using
elec. mixer on medium speed until well
blended. Add eggs, 1 at a time, beating
well after each addition. Add banana,
yogurt, cider & vanilla – beat until
blended. Add flour mixture; beat at
Low speed until just moistened. Stir
in 1/2 C. coconut & spoon batter into
prepared loaf pan. Sprinkle top with
1 T. coconut. Bake 1 hour until a
wooden toothpick inserted into center
of loaf comes out clean. Cool in pan
10 minutes on a wire rack; them remove
loaf from pan. Combine powdered sugar &
juice, stir with a whisk & drizzle over top
of warm bread. Cool completely on wire
rack before slicing. Makes 1 loaf.

*or pina colada flavored yogurt, if you
can find it!

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

Crispy Onion Chicken

4 boneless, skinless chicken breasts
3/4 C. honey mustard
2 C. French’s French fried onions,
crushed

Preheat oven 375 degrees F.
Line a baking dish with foil &
spray with nonstick cooking spray.
Dip each chicken breast in honey-
mustard then coat in crushed
French fried onions. Place in
prepared dish & bake 30-35
minutes until cooked through.
Serves 4

(recipe: sixsistersstuff.com)
————————————-
Garlic Roasted Potatoes

3 lb. small red or white potatoes
1/4 C. good olive oil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley

Preheat oven 400 degrees F.
Cut potatoes in half or quarters;
place in a bowl with olive oil,
salt/pepper & garlic – toss until
potatoes are well coated. Transfer
to a sheet pan & spread out in a
layer. Roast 45 minutes to 1 hour
until browned & crisp. Flip twice
using a spatula during cooking
time in order to ensure even
browning. Remove from oven,
toss with parsley, season to
taste with salt/pepper & serve hot.
Serves 8

(recipe: foodnetwork.com)
—————————

Honey Cornbread

1 T. butter, softened
1 C. cornmeal
1 C. flour
1 T. baking powder
1/4 C. sugar
1 tsp. salt
1 C. buttermilk*
2 eggs
4 T. butter, melted
1/4 C. honey

Preheat oven 400 degrees F.
Use softened butter to grease a 9 or 10″
square baking pan (or cast iron skillet).
In large bowl mix cornmeal, flour, baking
powder, sugar & salt. Make a well in middle
of dry mixture & add buttermilk, eggs, butter
& honey – stir until just combined – do not
over mix! Pour batter into prepared pan.
Bake 20-25 minutes until golden brown.
Cool at least 10 minutes before cutting.
Serves 10

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 1 or 2-Cup measuring cup. Pour in
milk to reach the 1-cup measure &
stir using a fork. Let stand 5 minutes
and you have buttermilk!

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

Zucchini Fries

2-3 medium zucchini, unpeeled
1 C. flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
1 egg
3/4 C. milk
1 C. cooking oil

Heat 1 C. cooking oil in a large
skillet (or fryer) – oil needs
to be very hot for this recipe.
Mix all ingredients in bowl (except
oil). Cut ends off zucchini, cut in
half then into strips (like French
fries) or can cut into chunks. Dip
several pieces of zucchini into flour
mixture. Add zucchini to hot oil &
fry on each side until golden brown.
Remove & drain on a paper towel-
lined plate. Makes a large plate
of fried zucchini.

(recipe: thesouthernladycooks.com)
———————————
Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn kernels
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini
(can use yellow squash or a mixture
of both)
1 pkg. onion soup mix
3/4 C. water

Brown ground beef, onion & green
pepper in large skillet; drain. Add
remaining ingredients – cover &
simmer 15-20 minutes until
vegetables are tender. Serves 8-10

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

Crab Alfredo

1 (12 oz) pkg. linguine pasta
3 T. butter
3 cloves garlic, minced
3 T. flour
1 C. heavy cream
1 C. chicken broth
1 1/2 C. freshly grated Parmesan
cheese, plus more for garnish
1 T. Old Bay seasoning, more
for sprinkling
kosher salt/fresh ground black pepper
2 T. fresh chopped parsley, more for
garnish
1 lb. lump crab meat
juice of 1/2 lemon

In large pot of salted boiling water,
cook linguine accordg. to pkg.
directions for al dente; drain &
return to pot. In large skillet over
medium heat, melt butter. Add garlic &
cook 1 minute then add flour & stir
until golden. Pour in heavy cream &
chicken broth; simmer until thick,
3 minutes. Add Parmesan & let
melt, 2 minutes. Season with Old Bay,
salt/pepper. Stir in parsley & crab
meat – toss until coated then add
linguine & toss until fully combined.
Garnish with Old Bay, parsley &
Parmesan cheese – squeeze with
lemon. Serves 4

(recipe: delish.com)
—————————-

Smokehouse Almond/Apple/
Spinach Salad

Salad:
1 (12 oz) pkg. fresh spinach
1 1/2 C. shredded mozzarella cheese
1 large Golden Delicious apple, sliced
1 large Gala apple, sliced
2 C. shredded, cooked chicken (can
use rotisserie)
1/2 red onion, sliced
3/4 C. (Blue Diamond) Smokehouse
whole almonds

Creamy Poppy Seed Dressing
1/3 C. apple cider vinegar
3/4 C. sugar
1 tsp. salt
6 T. mayonnaise
1 tsp. honey mustard
3 T. orange juice
1/4 tsp. onion powder
6 T. vegetable or canola oil
1 T. poppy seeds

In large serving bowl layer all
salad ingredients.
Dressing:
Place all dressing ingredients
(except oil & poppy seeds) in blender;
blend until smooth. Add oil, a little
at a time, until completely incorporated.
Add poppy seeds & stir to combine.
Toss salad & pour dressing over top.
Toss to combine & serve immediately
Serves 7

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

Crockpot Carrot Cake w/ Cream
Cheese Frosting
(uses 7 qt. or larger crockpot,
in which a loaf pan will fit)

Cake:
2/3 C. flour
1/2 C. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. freshly grated ginger
1/4 tsp. salt
1/3 C. vegetable oil
2 eggs
1 (8 oz.) can crushed pineapple
with juice
1/2 C. golden raisins
1 C. chopped pecans or walnuts
(optional)
1 C. carrot, finely grated

Cream Cheese Frosting:

4 oz. cream cheese, softened
1 C. powdered sugar
1/2 tsp. vanilla

Cake:
In small bowl combine flour,
sugar, baking soda, baking powder,
spices, ginger & salt; whisk to mix
fully. In large bowl combine oil,
eggs, pineapple, raisins, nuts &
carrot – whisk to combine well. Add
dry ingredients to wet ingredients &
mix by hand using a spoon or rubber
spatula until well mixed. Spray a loaf
pan  with nonstick spray (or use
butter & flour). Pour batter into
prepared pan & place in bottom of
7 qt. crockpot. Cover top opening of
crockpot with paper towels (double
layer or a thin kitchen towel, making
sure towel is not touching cake). Cover
with lid & cook on High 3-4 hours until
a toothpick inserted into center of cake
comes out clean. Remove pan from
crockpot & let cool in pan on wire
rack 5 minutes. Invert cake onto a
cooling rack & let cool completely
before frosting.

Frosting:

Using elec. mixer, whip cream cheese until
fluffy. Add powdered sugar, a little at a time,
scraping down sides of bowl as needed. Mix
in vanilla. Once cake is cooled, frost with
frosting.
Serves 8

(recipe: crockpotladies.com)

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

Right now I’m waiting for my Apple Crisp to
finish baking; a church friend gave me a bag
of apples Sunday & they had to be used up
quickly. I’ve noticed, now that all of our boys
are officially moved out, that husband & I
don’t eat as much – hence leftovers last a
LOT longer than before. Made Pork Cube
Steaks, corn-on-the-cob & big tossed salad
for dinner . . . there’s enough for dinner for
both of us tonight, also! Seems funny learning
how to cook for just TWO people! (The apple
crisp is a small one – apples only made a
8 X 8″ pan, so I don’t see that lasting very
long around here!).

Hope you are all in good health & enjoying
the last of the Summer weather. I’m still
(as I do every year) rooting for Indian
Summer. For those of you who don’t know
what I’m talking about, here in Michigan
we are ‘usually’ gifted with a short period
of days (sometimes almost a week) of
un-seasonably warm weather (like it
would be in July – in the high 80’s) before
we get really cold Fall weather. Indian
Summer also usually comes after we’ve
had a short period of cooler temperatures;
maybe you can see why I always really
HOPE we’ll get that last little bit of WARM
before the cold sets in. It’s been nice the
past few days, lows of 60’s/high of mid-
80’s with a brief period of drizzle yesterday.

Gas Prices: I’ve been wondering if the recent
hurricanes would affect the gas prices; for a
short few days prices went up about 10 cents
a gallon to the $2.59/9 range but now they’re
back down to $2.33/9 per gallon.

Enjoy your day!

Hugs;

Pammie

Monday Musings –

Kinda gloomy/misty day here – low 70’s & cloudy. Went for my yearly cancer check up & I’m clear (All clear for another year – YAY!)

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

No-Bake Chocolate Oat Bars

3/4 C. butter
1/2 C. packed brown sugar
1 tsp. vanilla
3 C. quick-cooking oats
1 C. semisweet chocolate chips
1/2 C. peanut butter

Spray 9 X 9″ baking pan with
nonstick cooking spray. Melt
butter in large saucepan over
medium heat; stir in brown
sugar & vanilla. Mix in oats &
cook over Low heat 2-3 minutes
until ingredients are well blended.
Press 3/4ths of mixture into bottom
of prepared pan; reserve rest
for topping. Melt choc. chips
& peanut butter in small heavy
saucepan over Low heat, stirring
frequently until smooth. Pour
choc. mixture over crust in pan
& spread evenly using a knife or
back of a spoon. Crumble remaining
oat mixture over chocolate layer,
pressing in gently. Cover & refrigerate
2-3 hours or overnight. Bring to
room temperature before cutting
into bars.

NOTE: another poster recommended
using bittersweet chocolate & chunky
peanut butter –

(recipe: 1krecipes.com)
——————————————

Zucchini/Tomato Bake

1 lb. zucchini (about 3
medium) chopped
1 pint cherry tomatoes,
halved
2 cloves garlic minced
olive oil, for drizzling
kosher salt
black pepper
1/3 C. grated Parmesan cheese
2 T. torn fresh basil, for garnish

Preheat oven 350 degrees F.
In large bowl combine zucchini,
tomatoes, garlic & a drizzle of
olive oil. Season with salt/pepper
& toss to coat. Transfer mixture
to a small baking dish then
sprinkle with Parmesan cheese.
Bake 33-35 minutes until golden.
Garnish with basil & serve.
Serves 4

(recipe: delish.com)
——————————-

Crockpot Bowtie Pasta
Casserole

1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper, to taste
1 (10 oz) pkg. frozen spinach, thawed
(can also use fresh)
1 (16 oz) pkg. bowtie pasta, cooked
1/2 C. Parmesan cheese, shredded
1 1/2 C. shredded mozzarella cheese

In large skillet brown ground beef,
onion & garlic; place in crockpot &
add sauce, tomatoes & seasonings.
Stir, cover & cook 6-7 hours on Low.
Add last 4 ingredients during last
half hour of cooking time & turn
heat to High. Add fresh spinach,
pasta, Parmesan cheese & 1 C.
mozzarella cheese – mix well.
Add last 1/2 C. mozzarella to
melt on top before serving.

(recipe: omgtastyrecipes.com)
———————————

Copycat Bacon & Ranch Potato Salad

6-8 medium red potatoes
1 T. kosher salt
2 eggs, hard-boiled/chopped
6 strips bacon, cooked, crumbled
1/2 C. sour cream
1 T. dry ranch dressing mix (poster
used Hidden Valley)
1/2 C. ranch salad dressing
salt, to taste

Place potatoes & salt in large pot
of water & bring to boil – cook until
potatoes can be pierced with a fork
easily (do not overcook or they will
be mushy). Drain & set aside to cool.
In medium bowl add sour cream &
dry ranch dressing mix – mix well.
Cut potatoes into bite-sized pieces.
Add potatoes, eggs & ranch dressing
to sour cream mixture. Add salt &
taste and more salad dressing until
salad is moistened to your liking.
Toss well, cover & refrigerate at least
2 hours to let flavors blend together.
Right before serving, add cooked,
crumbled bacon, mixing well. Serve
cold or at room temperature.
Serves 4-6

(recipe: thefarmgirlrecipes.blogspot.com)
—————————————
(copycat) Applebee’s Smothered
Steak Skillet
  (grill or stovetop)

Potatoes:
1 head garlic
1 T. olive oil
2 lb. potatoes (Yukon Gold or New
Road)
1/2 C. milk
1/4 C. cream
3 T. butter
salt/pepper, to taste

Onions & Mushrooms:
1 large yellow onion
8 oz. white button or cremini
mushrooms
2 T. butter
salt/black pepper, to taste

Steak:
1 T. olive oil
2 1/2 lb. sirloin steak, 1 inch thick
8 slices mozzarella cheese

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil – drizzle cut edges
with olive oil & wrap tightly in
foil. Bake 30 minutes (reserve
oil in foil & squeeze head of
garlic to produce the softened
cloves.) Mash with salt/pepper.
(can be done ahead).

Cut potatoes into 1 inch pieces &
place in large pot. Cover with water
& bring to boil. Lower heat to medium
& cook 20-25 minutes until potatoes
are soft when tested with tines of a
fork. Drain well & place into large
bowl. Using elec. mixer, mash potatoes
slowly, adding milk, cream, butter then
olive/garlic mixture – until fluffy &
smooth. Cover & keep warm until ready
to serve.

While potatoes are boiling place olive
oil in medium non-stick skillet over
medium low & cook onions until
slightly softened, stirring frequently,
15 minutes. Add mushrooms & raise
heat to medium, stirring frequently
for another 10 minutes. Keep warm
until ready to serve.

Cut steak into 4 serving-sized pieces.
Rub steaks with olive oil on all surfaces.
Heat an outside grill or stovetop grill
pan & grill steaks 4 minutes per side
for medium rare/or longer, as desired.
After first 4 minutes turn steaks & top
each steak with mozzarella slices; the
cheese will melt as steak finishes
cooking. Serve steaks with potatoes &
top with some of onion/mushroom
mixture. Serves 4

(recipe: allfreecopycatrecipes.com)
———————————-
Roasted Summer Vegetables


3 zucchini
3 yellow squash
1 1/2 T. kosher salt
1/2 T. black pepper
2 T. olive oil

Preheat oven 400 degrees F.
Peel all vegetables & slice into
1/4″ thick slices. Drizzle olive
oil in large sheet pan & arrange
veggies on top. Sprinkle tops with
salt/pepper. Bake 30 minutes.
Serves 6

NOTE: You can make this dish
‘fancy’ by arranging sliced veggies
in a casserole dish (slices vertical)
and alternate each veggie OR you
can just do them in the sheet pan.

IF you prefer a softer texture, cook
them 5-7 minutes longer.

(recipe: bakersroyale.com.)
———————————

Crazy Crust Pie

1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine,
softened
3/4 C. milk
1 egg
1 (21 oz) can fruit pie filling
(apple, cherry, peach, blueberry,
etc.)
sugar or cinnamon-sugar

Preheat oven 375 degrees F.
Combine flour, sugar, baking
powder, salt, butter, milk & egg;
beat well. Spray a 9″ pie plate
with nonstick spray & pour batter
into plate. Pour pie filling into
center of batter to 1 inch of edge.
Sprinkle with sugar  (if using apple
or peach, sprinkle with cinnamon
sugar). Do not stir. Bake 35-40
minutes until brown & dough is
done. Serves 6

(recipe: 1krecipes.com)

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

Not much going on around here;
feeling kinda lazy – might just go
‘attempt’ a nap.

Hugs;

Pammie

SO HAPPY and PROUD!

Last night was the Pick Up date for all of the lovely knitted & crocheted baby items for the upcoming Detroit Veterans Hospital’s Annual Baby Shower. The lady who is the Women’s Coordinator for the event told us there will be 17 Moms attending the shower. This year our group donated 87 knit & crocheted items! 24 blankets, 42 hats, 11 sets of booties, 2 snuggle sacks and 8 baby headbands – I’d say we MORE THAN covered the moms this time! (I was going to post all of the photos, but there are 17 photos, so I decided not to). The ladies in my group continue to amaze me with their generosity – so happy they participated in showing love to these Vets Moms!

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

Caramel Apple Slab Pie

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 T. cold water
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lb. Granny Smith apples,
peeled/cored & cut into 1/4″
thick slices (10 cups)

Crumb Topping:
1 C. quick-cooking rolled oats
1 c. packed brown sugar
1/2 C. flour
1/2 C. butter

Homemade Caramel:
1 C. brown sugar
4 T. butter
1/2 C. Half & Half
1 T. vanilla
pinch salt

Preheat oven 375 degrees F.
Spray 15 X 10 X 1″ rimmed
sheet pan with nonstick spray.
Dough:
In large bowl combine flour &
salt; using pastry blender or
2 forks, cut in shortening until it
resembles coarse crumbs. Sprinkle
1 T. cold water over mixture & toss
with a fork. Repeat, using 1 T. water
at a time until it is  moistened, then
knead dough into a ball. On lightly
floured surface, roll dough into a
19X13″ rectangle. Wrap dough around
rolling pin & unroll dough into prepared
pan. Ease dough into pan & up sides,
being careful not to stretch it. Trim
dough to 1/2 inch beyond edge of pan.
Fold dough edge over & flute as desired.

In extra large bowl combine sugar,
1/3 C. flour, cinnamon & apples – toss
to coat. Spoon mixture onto dough &
spread evenly.

Crumb Topping:
In large stir oats, brown sugar & flour.
Using a pastry blender, cut in butter
until topping resembles coarse crumbs –
sprinkle on top of apples in pan. Bake
40-45 minutes until apples are tender. If
it is starting to brown too fast, cover top
with foil the last 5-10 minutes of baking.
Cool slightly.

Homemade caramel:
Place all ingredients in medium saucepan
over medium-low  to medium heat. Cook,
while whisking gently, 5-7 minutes until
thicker. Turn off heat. Serve warm or
refrigerate until cold. Drizzle caramel on
top of apple slab pie then serve.
Serves 25

(recipe: therecipecritic.com)
——————————————

 

Cheesy Baked Zucchini

4 C. shredded zucchini
1 C. Bisquick baking mix
1 C. shredded mozzarella cheese
1/2 C. chopped scallion
2 T. chopped parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1 clove garlic, minced
1/2 C. vegetable oil
4 eggs

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine all ingredients &
mix well – pour into prepared
dish. Bake 25 minutes until
golden brown. Cut into squares
& serve. Serves 15

(recipe: mrfood.com)
——————————–
Garlic/Parmesan/Asparagus

1 lb. fresh asparagus, trimmed
1 clove garlic, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In large skillet bring 1/2 inch
of water to a boil. Add asparagus &
garlic; cook, covered, until asparagus
is crisp-tender, 3-5 minutes; drain.
Toss asparagus with butter & cheese.
Serves 4

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

Hawaiian Macaroni Salad

12 oz. elbow macaroni
1/2 C. grated carrot
1 rib celery, finely diced
1 C. mayonnaise
3 T. pineapple juice
2 T. apple cider vinegar
salt/pepper, as desired

Cook macaroni per pkg.
directions; drain/cool.
Add grated carrot & celery &
mix. Whisk mayo, pineapple
juice & vinegar then pour over
noodles – toss to combine. Add
salt/pepper, to taste. Chill until
ready to serve. Serves 6

(recipe: slowcookergourmet.com)
———————————

 Crockpot Pepper Steak

2 lb. beef sirloin cut into
2″ strips
garlic powder
3 T. vegetable oil
1 beef bouillon cube
1/3 C. hot water
1 T. cornstarch
1/2 C. chopped onion
2 large roughly chopped green
bell peppers
1 (14.5 oz) can stewed tomatoes
with juice
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt

Heat oil in large skillet over medium
heat; season beef strips with garlic
powder then brown in oil. Once
browned, place strips in crockpot.
In large bowl mix bouillon cube with
hot water – dissolve then add cornstarch
& stir to dissolve; pour mixture over meat
in crockpot. Add onion, green peppers,
stewed tomatoes, soy sauce, sugar &
salt – stir to combine. Cover & cook
3-4 hours on High or 6-8 on Low.

(recipe: 77easyrecipes.com)
———————————-       
Homade Pimento Cheese Spread

2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. onion powder
4 oz. diced pimentos, drained
1/2 tsp. dried mustard

Using elec. mixer, in bowl mix
cheese & cream cheese together –
mix 2-3 minutes. Add mayo &
mix again. Add in seasonings –
stir everything together then
mix in pimentos. Refrigerate
at least 10-15 minutes before
using.

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

Chicken & Spinach Pasta Bake

8 oz. uncooked rigatoni pasta
1 T. olive oil
1 C. chopped onion
1 (10 oz) pkg. frozen spinach,
thawed
3 C. cooked/cubed chicken breasts
1 (14 oz) can Italian-style diced
tomatoes, undrained
1 (8 oz) container (Philadelphia)
chive & onion cream cheese
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spread oil on bottom of 9 X 13″
baking pan & add onion in single layer.
Bake 15 minutes just until tender.
Transfer onion to large bowl. Drain
chopped spinach well, pressing between
layers of paper toweling. Stir in cooked
rigatoni, spinach, chicken & next 4
ingredients – into onion in bowl. Spoon
mixture into prepared dish & sprinkle
evenly with shredded cheese. Bake,
covered, 30 minutes. Uncover & bake 15
minutes more until bubbly.

(recipe: facebook)
——————————

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 know that this week has been very trying
for SO many people in our country – prayers
sent out for all those that battled the storms &
fires – I can’t even imagine.

I noticed in our local paper that they are saying
the gas prices will rise due to the recent weather
situations; yesterday I observed our local station’s
prices are up to $2.59/9 (from $2.39/9) – it’s
understandable. I would imagine produce will
greatly increase in price as well as other items
that would normally be shipped by land; we’ll
see.

Our weather is in the low 70’s during the day,
sunny (supposed to rain tomorrow).

Hoping you are all in good healthy and safety;

Hugs;

Pammie

 

Hello, September (a little late)…

Hello! Been awhile since I’ve posted (or, it feels that way to me) – been playing ‘catch up’. Next Tuesday is the official “Pick Up” date for all the knit/crocheted baby items for the Detroit Veterans Hospital’s Baby shower so I’ve been trying to make sure all the details are covered; example: drove to meet a fellow group member to pick up EIGHT flannel baby blankets she’d made – she won’t be able to attend next week’s meeting. Also delivered 40 baby hats to the local hospital – after next Tuesday I’ll FINALLY be back to ‘Ground Zero’ – meaning I won’t have any more baby projects awaiting delivery – YAY! (You know, of course, that doesn’t mean I won’t be creating more…just means I don’t have any LEFT to give away!). Right now I’m working on the peach/white baby blanket for my friend who’s due in February (this blanket is for IF she has a girl, already have a blue one for the other choice); a white & muted baby colors striped blanket for Crisis Pregnancy Center and a dark plum colored scarf for the needy/homeless this winter (getting a head start!). Of course, I also am doing my ‘usual’ – perusing various knit stitch/pattern sites for new ideas for more blankets…I’m incorrigible on that one-grin! Love keeping busy and being able to give things away.

In my many travels yesterday (meeting lady to pick up flannel blankets/stop at JoAnn’s/stop at WalMart) I picked up a rather sad-looking skein of mint green baby yarn that had lost it’s tag/band information – it was one of those BIG skeins; got it for $4.00 at WalMart in the Clearance section just because it didn’t have a band – SCORE! Also picked up some blue/white/darker blues cotton skeins to knit up some spa cloths for oldest son’s girlfriend (baby’s Mom) for Christmas – it’s SO nice to see something you made for someone actually being USED! I’ve seen the ones I made her last year hanging WET on the shower bar – YAY!

(example of my ‘crazy knit stitches/patterns’ obsession: just found a really pretty knit sweater pattern (NO, I’m NOT a sweater/garment knitter) but am going to attempt the bottom pattern & see if I can make it into a baby blanket!

Speaking of BABY – he’s now crawling and popping another tooth – sigh. I’m almost in trepidation when getting the request to babysit now; went Tuesday and wasn’t sure just WHAT to expect. Arrived and there was no big blanket on the floor for him to play on, no Pack & Play (port-a-crib) up – nothing! I asked & was told: “Oh, he crawls everywhere now!” UGH! Where do you put him when you suddenly have to go to the bathroom? She mentioned putting him in the bouncer – LET ME TELL YA – that ‘item’ takes some time & patience to get BOTH little feet & legs in the holes WITHOUT jamming his feet or knees; can’t imagine trying to do that when you REALLY have to go potty! UGH! Fortunately he was in the bouncer for a good 45 minutes before fussing. Made him a bottle & he slept until his Dad got home about 50 minutes later! SCORE!

Fruit & Cream Pie

1 unbaked deep dish
pie crust
2 C. whipping cream
1/4 C. powdered sugar
3 C. fresh fruit, cut up
(strawberries, blueberries,
kiwi fruit, peaches, etc.)

Bake pie crust accordg. to
pkg. directions – cool 30
minutes. In large bowl
combine whipping cream &
powdered sugar – using elec.
mixer, beat until stiff peaks
form. Gently fold in fruit &
spoon into cooled crust.
Refrigerate at least 1 hour
before serving. Store
leftovers in fridge.

(recipe: americantimes.food.com)
——————————–
Tuna Zucchini Cakes

1 T. butter
1/2 C. finely chopped onion
1 (6.4 oz) pouch light tuna in water
1 c. seasoned bread crumbs, divided
1 C. shredded zucchini
2 large eggs, lightly beaten
1/3 C. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
2 T. canola oil

In large saucepan over medium-
high heat heat butter; add onion.
Cook & stir until tender; remove
from heat. Add tuna, 1/2 C. bread
crumbs, zucchini, eggs, parsley, lemon
juice, salt/pepper – mix lightly but
thoroughly. Shape into 6 half-inch
thick patties & coat with remaining
bread crumbs. In large skillet heat
oil over medium heat. Add patties &
cook 3 minutes per side until golden
brown & heated through.
Serves 3

(recipe: tasteofhome.com)
——————————–

One-Pot Shrimp Linguine

1 box linguine pasta
1 lb. shrimp
1 pint grape tomatoes
1 C. fresh basil
2 cloves fresh garlic
1 (14 1/2 oz.) can diced tomatoes
2 C. spinach
1 C. feta cheese
2 C. water
2 tsp. salt

Place pasta, fresh & canned
tomatoes, basil, salt/pepper &
2 cloves garlic (whole/peeled)
in large skillet. Add 2 C. water & cook
over high heat – after 5 minutes add
shrimp & spinach. Cook until all
liquid is absorbed & shrimp is
fully cooked (pink). Top with feta
cheese & serve. Serves 6

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

Asparagus Bacon Salad (& dressing)

1 lb. fresh asparagus spears, trimmed
salt/pepper
3-4 slices bacon, cooked, broken into
pieces
1 small onion, cut into rings
1 medium tomato, chopped
1 C. baby spinach, chopped
1/2 C. chopped nuts (walnuts or pecans)
1 C. raisins (optional)

Preheat oven 375 degrees F.
Trim asparagus spears & spread out on
baking sheet – spray with nonstick cooking
spray & sprinkle with salt & black pepper.
Bake 10 minutes until tender or to your
liking. Combine bacon pieces, onion rings,
tomato, spinach, nuts & raisins (if using)
in large bowl. Cut asparagus into pieces
& add – toss all ingredients together.
Adjust salt/pepper as needed.

Note: you can also add chopped boiled
eggs or cut up apples to this salad.

Dressing:
1 T. lemon juice
2 T. olive oil
2 T. red wine vinegar
1/4 tsp. garlic powder (can use
fresh minced – about 1 clove)
1 tsp. spicy brown mustard or Dijon
1 tsp. dried basil (or fresh, chopped)
2 T. honey
1/8 tsp. black pepper
salt, to taste

Mix all dressing ingredients together &
serve with above salad. Makes about
1/2 Cup.

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

Short & Sweet Baked Beans
(crockpot)

4 slices bacon
1 C. frozen chopped onion
4 (15 oz, ea) cans pork & beans in
tomato sauce, drained
1/4 C. packed brown sugar
1/2 C. ketchup
1/2 C. molasses
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. cayenne pepper

Cook bacon in large skillet over
medium heat until done; drain,
reserving 1 tsp. drippings; crumble
bacon. Place bacon, reserved
drippings, onion & remaining
ingredients in 3-4 qt. crockpot.
Cover & cook on Low 4 hours.
Serves 10

(recipe: mrfood.com)
———————————-

Chicken, Tomatoes & Corn
Foil Packets

4 boneless skinless chicken breasts
2 C. grape tomatoes, halved
2 ears corn, shucked
2 cloves garlic, thinly sliced
1/4 C. olive oil, divided
2 T. butter
kosher salt
ground black pepper
fresh basil, for garnish

Heat grill to High. Cut 4 sheets
of foil about 12 inches long.
Top each piece of foil with
a chicken breast, tomatoes,
corn & garlic. Drizzle each with
1 T. olive oil & top with a pat
of butter – season with salt/pepper.
Fold foil packets crosswise over
chicken & veggies to completely
cover the food. Roll tops & bottom
edges to seal closed. Grill until
internal temperature of chicken
reads 170 degrees F. on an instant-
read thermometer & veggies are
tender. Garnish with basil & serve.
Serves 4

(recipe: delish.com)
——————————–

Spicy Watermelon Salsa

1/4 C. lime juice
3 T. brown sugar
2 T. cider vinegar
1 T. honey
1/4 tsp. salt
3 C. seeded/chopped watermelon
1 medium cucumber, seeded/chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded/finely
chopped
1/4 C. finely chopped sweet yellow
pepper
1/4 C. minced fresh cilantro

In large bowl combine first 5
ingredients. Add remaining
ingredients – toss to combine.
Refrigerate, covered, until serving.
If necessary, drain before serving.
Serves 15 (1/3 C. each)

(recipe: tasteofhome.com)
——————————-

Oven-Baked Cheeseburger
Sliders

2 lb. ground beef
1/2 C. chopped onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. ketchup
3 T. yellow mustard, divided
12 square dinner rolls
1 C. bread & butter pickles,
drained
8 slices Cheddar cheese
1/4 C. (1/2 stick) butter
2 T. brown sugar
1 T. Worcestershire sauce
1 T. sesame seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium-high heat,
cook ground beef & onion 5-7
minutes until browned; drain.
Add garlic powder, salt/pepper,
ketchup & 2 T. mustard – mix
well & heat 2 minutes. Place
bottoms of dinner rolls in bottom
of prepared dish. Top with beef
mixture, pickle chips & a slice
of cheese each. Place bun tops
over cheese. In small saucepan
on Low heat combine butter, brown
sugar, Worc. sauce, sesame seeds &
remaining 1 T. mustard; heat 3-5
minutes until sauce is smooth,
stirring occasionally. Pour sauce over
buns & cover with foil. Bake 15-20
minutes until heated through &
cheese is melted. Serves 6

(recipe: mrfood.com)
———————————-

Bacon/Green Beans/Cabbage
(crockpot)

1 head cabbage, chopped
1 (38 oz) can Italian-cut green beans,
undrained
4 C. chicken broth
1 stick butter, cubed
8 slices bacon, cooked crisp/
crumbled
salt/pepper, to taste

Place cabbage in 6 qt. crockpot &
pour green beans & broth on top.
Add (cooked) bacon, salt/pepper &
butter. Cover & cook on High 3-4
hours or Low 6-8 hours until cabbage
is tender. Serves about 16

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

Cream Cheese Lemonade Pie

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon
pudding mix
3/4 C. frozen lemonade concentrate
1 graham cracker pie crust

Optional: lemon zest or Whipped
cream

Combine evaporated milk & pudding
mix in medium bowl & beat on Low
speed of elec. mixer 2-3 minutes
until thick. In separate bowl or mixer
beat cream cheese until light & airy;
mix in lemonade concentrate. Once
fully incorporated, mix in pudding
mixture. Transfer filling to pie crust &
refrigerate 4-6 hours or overnight.
Serves 8-10

(recipe: 12tomatoes.com)

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

I’m going to attempt to post ALL the
Summer Recipes very soon so I don’t
forget any AND so you can enjoy them
before cold weather sets in. Speaking
of weather – it’s a little colder here in
Michigan (could be due to all the
hurricane influences, although we are
far from both hurricanes) – it’s been
getting into the low 70’s and almost a
little chilly when it gets to evenings.
I’ve also noticed gas prices went up-
possibly due to the hurricanes; used
to be $2.49/9 and now we’re at
$2.59/9 – not bad, just a little higher.

Hope you are ALL SAFE AND IN GOOD
HEALTH. Please remember to take
good care of YOURSELF! (You can’t help
others if YOU aren’t doing well – right?)

Hugs;

Pammie

The Long Holiday Weekend

Here we are at Saturday AND the second day in September – Wow, did that come up fast! So far, don’t have any actual ‘plans’ for these few days (Saturday-Monday); I put spareribs in the crockpot yesterday & we had BBQ ribs, corn on the cob & baked potatoes . . . yummy. Don’t know if you’ve ever tried it, but ribs in a crockpot come out SO moist & fall-off-the-bones! AND – corn on the cob cooked in the microwave is SO EASY! Last year I saw a video on YouTube that changed my way of cooking corn on the cob:

He’s right – it comes out really easily from the silks/husks and tastes great!

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

No-Bake Triple Layer Lemon Pudding Pie

1 ready-to-use graham cracker or shortbread
pie crust
2 (3.4 oz, ea) pkgs. instant lemon pudding mix
2 C. whole milk
1 T. fresh lemon juice (about 1 lemon)
1 1/2 C. heavy whipping cream**
3 T. powdered sugar

Combine instant pudding mix, milk & fresh
lemon juice in large bowl; whisk together
until pudding is thick (about 2 minutes). Spread
1 1/2 C. into crust. *In another large bowl beat
heavy whipping cream & powdered sugar using
elec. mixer until stiff peaks form (about 5 minutes).
Add half of freshly whipped cream to remaining
pudding mix & whisk together until combined.
Spread over lemon layer in crust. Top pie with
remaining whipped cream. Cover & refrigerate
at least 3-4 hours before serving. For best
results, prepare & refrigerate overnight.
Serves 8

*To speed up whipping the cream, place
bowl & elec. mixer beaters in freezer
about 15 minutes to get ice cold. The
colder, the better as it will speed up
the process of whipping the cream
(usually 2-3 minutes instead of 5
minutes or more).

**If you don’t want to use heavy whipping
cream, you can use 8 oz. tub Cool Whip,
thawed – combine half of tub with
remaining lemon pudding mix & other
half to top pie.

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

Grilled Eggplant & Zucchini

2 eggplants thinly sliced
lengthwise
salt/black pepper
2 T. olive oil (plus more for
brushing)
1 T. balsamic vinegar
2 cloves garlic, chopped
4 small zucchini, trimmed/
sliced
(optional: mint leaves – garnish)

Sprinkle eggplant slices with
2 tsp. salt -place in a colander for
30 minutes. Mix oil, vinegar & garlic –
season with salt/pepper.
Preheat a ridged grill pan over High
heat. Brush zucchini with a little olive
oil & season with salt/pepper. Cook
zucchini, turning once, about 3 minutes
until tender. Transfer to a large bowl.
Rinse eggplants & pat dry with paper
towels. Brush eggplants with olive oil
& cook about 5 minutes, turning once.
Transfer to bowl with zucchini, add
dressing & mix. Stir in mint leaves (if
using). Let stand at least 30 minutes
before serving. Serves 6

(recipe: cookstr.com)
—————————–

Bacon & Egg Macaroni Salad

1 lb. elbow macaroni
8 hard-boiled eggs, chopped
1/2 lb. bacon, cooked/crumbled
1 C. chopped celery
1/2 C. finely chopped red onion
2 C. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

In large pot boiling water cook
macaroni over High heat 7-9
minutes or just until tender;
drain & rinse under cold water.
Place cooked macaroni in large
bowl & add all other remaining
ingredients – mix well. Cover &
refrigerate at least 1 hour before
serving. Serves 10

(recipe: mrfood.com)
———————————–
Warm Potato & Sausage Salad

3 lb. red potatoes
1 lb. Kielbasa sausage, sliced
4 scallions, sliced
1/2 C. dill pickle relish
1/4 C. chopped fresh parsley
1/2 C. olive oil
1/4 C. white wine vinegar or
white vinegar
1 T. chopped fresh taragon
1 T. Dijon mustard
1 tsp. ground black pepper
1/2 tsp. salt
3 cloves garlic, minced

Cook potatoes in boiling water
(to cover potatoes) in Dutch oven
10-15 minutes until tender; drain &
cool to touch. Cook sausage in large
nonstick skillet over medium-high
heat 4 minutes until browned; drain
& set aside. Slice potatoes; combine
potatoes, scallions, pickle relish &
parsley in large bowl – stir in sausage.
Combine oil & remaining ingredients
in 2-Cup microwave-safe measuring
cup. Microwave on High 45 seconds
or until mixture is very warm (do
not boil). Pour warm dressing over
potatoe mixture & toss to coat.
Serves 6

(recipe: mrfood.com)
————————————
Quick & Easy Corn Salsa

3 C. frozen whole kernel
corn, thawed
1 (15 oz) can black beans,
drained/rinsed
5 green onions, thinly sliced
1 medium sweet red pepper,
finely chopped
1 jalapeno pepper, seeded/
finely chopped
1/3 C. rice vinegar
1 T. olive oil
1 T. Dijon mustard
1/2 tsp. salt
1/4 – 1/2 tsp. hot pepper sauce
1/4 tsp. black pepper
dash cayenne pepper
2/3 C. fresh cilantro, minced

dippers: corn chips, potato
chips, crackers, etc.

In large bowl combine first
5 ingredients. In another bowl
whisk vinegar, oil, mustard,
salt, hot pepper sauce, pepper &
cayenne. Stir in cilantro. Drizzle
over corn mixture & toss to
coat. Chill until serving.
Makes 20 servings.

(recipe: tasteofhome.com)
—————————–

Chicken/Bacon/Ranch Skewers

1 C. Ranch salad dressing plus
more for drizzling
juice of 1/2 lemon
pinch cayenne pepper
kosher salt
ground black pepper
1 lb. chicken breasts, cut into
1″ chunks (skinless)
16 slices bacon
1 C. cherry tomatoes
chopped chives, garnish

Heat grill to Medium heat. In
medium bowl stir ranch dressing,
lemon juice & cayenne – season
with salt/pepper. Add chicken &
toss to coat.

Assemble Skewers:

Start with a piece of bacon; add
a piece of chicken then weave
bacon back over the skewer. Add
a cherry tomato & weave bacon
back over skewer. Repeat, using
2 pieces of bacon per skewer. Season
skewers with salt/pepper. Lay a
piece of foil down on brill & add
skewers. Grill, turning occasionally,
until chicken is no longer pink &
bacon is cooked through &crispy,
8 minutes per side. Drizzle skewers
with Ranch dressing & garnish with
chives. Makes 8 skewers

(recipe: delish.com)
———————————-
Sticky Grilled Chicken

1/2 C. soy sauce
1/2 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
2 green onions, chopped
1 lb. chicken drumsticks
2 T. sesame seeds (garnish)

Make Marinade:
In large bowl whisk soy sauce,
bals. vinegar, honey, garlic &
green onions. Reserve 1/2 C.
for basting chicken after grilling.
Add chicken to a large ziplock
bag or baking dish & pour
marinade over chicken. Let
marinade in refrigerate at least
3 hours (or up to overnight).

When ready to grill:
Heat grill to High. Oil grates &
add chicken, then periodically
baste with marinade & grill
until cooked through 10-12
minutes per side. Garnish
with sesame seeds & serve.
Serves 4

(recipe: delish.com)
———————————-

Short & Sweet Baked Beans
(crockpot)

4 slices bacon
1 C. frozen chopped onion
4 (15 oz, ea) cans pork & beans in
tomato sauce, drained
1/4 C. packed brown sugar
1/2 C. ketchup
1/2 C. molasses
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. cayenne pepper

Cook bacon in large skillet over
medium heat until done; drain,
reserving 1 tsp. drippings; crumble
bacon. Place bacon, reserved
drippings, onion & remaining
ingredients in 3-4 qt. crockpot.
Cover & cook on Low 4 hours.
Serves 10

(recipe: mrfood.com)
———————————-

Pioneer Woman’s Apple Dumplings

2 large Granny Smith apples
2 (8 oz, ea) cans crescent rolls
2 sticks butter
1 1/2 C. sugar
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 C. (or 6 oz. can) Mountain
Dew soda/pop or 7-UP
or half 12 oz can

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Peel apples & slice
into 8 wedges. Separate dough
into triangles. Roll each apple wedge
in dough starting at wide end. Pinch
to seal dough & cover apple. Place
in baking dish* Melt butter in small
saucepan & stir in sugar & cinnamon;
heat, whisking to combine. Mixture
will slowly combine & thicken – when
it’s thickened, remove from heat &
add vanilla. Pour mixture over dumplings.
Pour pop/soda over dumplings & bake
30-45 minutes until golden brown.

*Poster says it’s easier if you first pat
apple wedge dry – then wrap dough
around it.

(recipe: thepioneerwoman.com)

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

Our weather is cooler (High today expected
to be 67 degrees F.) but sunny so it’s pleasant
to look out the window. I’m not much of an
‘outdoors’ person, but love seeing the sunshine!

Hope you are able to have a RELAXING weekend!

Hugs;

Pammie

Accepting getting old – gracefully (I hope)

Yesterday found me baby/kid sitting for 10 hours! Mind you, my grandsons are great BUT I’m 69 1/2 and not getting any younger! The day before youngest grandson, now 6 months, popped his first bottom tooth AND had 3 baby shots at the doctors! Yep, you guessed it – he was cranky! We started out the day just great – he had fun playing on the floor but…when it came time for him to take a nap he really fought it. Finally ‘crashed’ – for a total of 20 minutes…sigh. Older grandson (age 11) helped at times keeping the baby amused but about 5 p.m. or so the baby got REALLY cranky – ugh. (Mind you – it was also Knit/Crochet night at 6:30…so I was really sweating it that my son got home before I needed to leave!). Fast forward to 6 p.m., 6:15 finally son arrived. Baby FINALLY slept and I left to go home, change clothes, brush hair, grab knit stuff & go to Panera. When I arrived (a little late) at Panera the ladies all said: “You look EXHAUSTED! What happened?” They were right, took me about 5 minutes to just process what I was doing next – stood in line for food/drink and rather zombie-like ordered food (almost like point at sign & grunt). I made it through the evening – SOoooooooo glad to be home. Today is a ‘down’ day and I’m fully planning on relaxing as much as possible (tonight is special needs group). You can REALLY feel just how (semi) old you’re getting after a 10 hour babysitting day – let me tell ya! (Oh, Thursday older grandson is coming over to our house for a few hours …hopefully only a FEW hours while baby’s Mom takes baby to a baby appointment.)

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

Chocolate Zucchini Cake

2 C. flour
2 C. sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs
3/4 C. plain yogurt
1/4 C. canola oil
2 tsp. vanilla
2 C. shredded zucchini

Frosting:
1 (5 oz) can evaporated milk
1 C. sugar
1/4 tsp. vanilla
4 oz. unsweetened chocolate,
chopped
1/4 C. butter, cubed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan
with nonstick cooking spray.
In large bowl whisk first 7
ingredients. In another bowl
whisk eggs, yogurt, oil &
vanilla until blended – add to
flour mixture & stir just until
moistened. Stir in zucchini &
pour into prepared pan. Bake
25-30 minutes until top springs
back when lightly touched.
Cool completely in pan on wire
rack.


Frosting:


Place evap. milk, sugar & vanilla
in a blender; cover & process
30 seconds. In a microwave-safe
bowl melt chocolate & butter; stir
until smooth then add to milk
mixture. Cover & process 30-45
seconds until thickened & smooth,
stopping to scrape down sides of
blender container as needed.
Serves 15

NOTE: Be careful when microwaving
chocolate – it can scorch easily. To
avoid this, stir every 10-15 seconds
or use a lower power level.

(recipe: tasteofhome.com)
———————————–
Fresh Garden Salad

2 C. chopped romaine lettuce
1/2 C. chopped green pepper
1/4 C. yellow corn
1/2 C. fresh tomato, chopped
1 C. roasted small yellow potatoes
1/2 C. cooked/chopped meat of
your choice
1/8 C. shredded Cheddar cheese
2 T. ranch dressing (or Greek yogurt)

Preheat oven 425 degrees F.
Spray a sheet tray with nonstick
cooking spray; cut potatoes into
small pieces & arrange on tray in
single layer. Spray potatoes with
nonstick cooking spray (or brush
with a little olive oil) & bake 20
minutes until brown. (You can
also place cut up broccoli and/or
cauliflower on tray & roast as well).
Place all ingredients in large bowl-
toss & serve.

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

Ham & Garden Vegetable Soup

3 1/2 C. chicken broth
2 C. water
4 T. butter (optional)
4 potatoes, peeled/cut up
1 C. chopped green onion (or
regular onion)
3-4 carrots, scraped/chopped
2 C. chopped, cooked ham
1/2 C. dried black-eyed peas
(optional)
2 C. chopped fresh spinach
1/2 C. fresh, chopped okra
(optional)
1/2 C. fresh corn kernels
1 tsp. salt
1/2 tsp. black pepper
1 T. chopped fresh basil (or dried)
1 T. chopped fresh parsley (or dried)

Combine all ingredients in large pot;
bring to boil – turn heat down to
simmer & cook about 45 minutes
until potatoes & black-eyed peas
(if using) are done. Makes 8 Cups
or servings.

(recipe: thesouthernladycooks.com)
————————————
Cheesy Zucchini Cornbread Muffins

2 C. self-rising cornmeal *
1/3 C. self-rising flour
2 eggs
1 tsp. sugar
1 1/2 C. buttermilk (or regular milk)
2 T. cooking oil (or bacon drippings)
1 C. shredded zucchini
1 c. shredded Cheddar cheese (or
cheese of your choice)

Preheat oven 425 degrees F.
Spray a muffin tin with nonstick
cooking spray. Combine cornmeal,
flour, eggs, sugar, buttermilk & oil
in large bowl – mix well with spoon.
Fold in zucchini & cheese. Fill each
muffin cup to about 1/4″ from top.
Bake 25-30 minutes until golden
on top. Makes 12 muffins.

*If you don’t have self-rising cornmeal:
Mix regular cornmeal with 1 1/2 tsp.
baking powder & 1/2 tsp. salt.

NOTE: these muffins are great with
cooked, crumbled bacon – fold in
bacon with batter before baking.

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

Tomato Pie

1 deep dish pie shell
about 3 C. sliced/chopped
tomatoes*
1/2 C. chopped green onions
1 to 1 1/2 tsp. dried oregano
1 to 1 1/2 tsp. dried basil
salt/pepper, to taste
2-3 T. mayonnaise
5 slices bacon, cooked crisp/crumbled
1 1/2 C. shredded cheese of your choice
(poster used shredded Parmesan, Swiss,
& Mexican blend – 1/2 C. each)

Preheat oven 400 degrees F.
Punch holes in bottom of pie
crust & cook empty pie crust 10
minutes.
Reduce oven heat to 350 degrees F.
Remove from oven & add a layer of
cheese, onion & tomatoes; sprinkle
with salt/pepper, oregano & basil.
Continue layering until you have
used up all ingredients
EXCEPT 1/2 C. cheese. Mix crumbled
bacon, mayo & cheese – spread on top
of pie. (you can sprinkle on extra
cheese if desired). Bake 35-40
minutes. Remove from oven & let
stand at least 15 minutes before
cutting.

*try to use firm tomatoes. Poster
said she chopped tomatoes & put
them in a colander to drain at least
30 minutes before adding to pie.

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

Crockpot Golden Chicken
with Noodles

2 (10 3/4 oz, ea) cans cream of
chicken soup
1/2 C. water
1/4 C. lemon juice
1 T. Dijon mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced
(about 6 C.)
8 skinless, boneless chicken
breast halves (about 2 lb)

4 C. egg noodles, cooked/drained
chopped fresh parsley (optional)

Stir soup, water, lemon juice,
mustard, garlic powder & carrots
into crockpot. Add chicken &
stir to coat. Cover & cook on
Low 7-8 hours until chicken is
thoroughly cooked.
Serve with cooked noodles &
sprinkle with parsley.
Serves 8

(recipe: recipelion.com)
————————-

Quick Roasted Shrimp Salad

2 1/2 lb. (12-15 count) shrimp
1 T. olive oil
kosher salt/ground black pepper
1 C. mayonnaise
1 T. oranze zest (2 oranges)
2 T. freshly squeezed orange
juice
1 T. white wine vinegar
1/4 C. minced fresh dill
2 T. capers, drained
2 T. red onion, diced small

Preheat oven 400 degrees F.
Peel/devein shrimp – place on
a sheet pan with olive oil,
1 tsp. salt & 1/2 tsp. black pepper –
toss together. Spread shrimp in
one layer & roast 6-8 minutes,
just until pink, firm & cooked through.
Allow to cool 3 minutes.
Sauce:
In large bowl whisk mayo, orange
zest, orange juice, vinegar, 1/2 tsp.
salt & 1/2 tsp. pepper. When shrimp
are cool, add shrimp to sauce & toss
well. Add dill, capers & red onion
& toss well. Let stand, at room
temp., half hour. You can also chill
& serve at room temp. Serves 6

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

Fresh Blackberry Pie

2 (9 inch, ea) pie shells, unbaked
4 1/2 C. fresh blackberries
3/4 C. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 C. flour
3 T. butter or margarine
milk & 1 tsp. brown sugar (for top
of crust – optional, adds shine to
crust)

Preheat oven 425 degrees F.
Spray pie plate with nonstick
cooking spray then place crust
in plate. Prick crust with a fork.
Mix all ingredients in large
bowl except butter, milk &
brown sugar – pour into pie
shell. Cut butter into pieces
& place on top of filling. Place
second pie shell on top & cut
slits for steam to escape. Very
lightly brush a tiny bit of milk
on top of crust & sprinkle with
1 tsp. brown sugar. Bake 15
minutes. Reduce oven heat
to 375 & bake 20-25 minutes
longer until pie is brown on top.
Remove from oven & let cool
before cutting. Makes 1 pie.

(recipe: thesouthernladycooks.com)

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

Due to all the hurricane weather in our country, our weather
has cooled off considerably – high 60’s to low
70’s, overcast & rainy. (Feels like Fall – ugh).

I noticed the gas prices also jumped about 20
cents a gallon – we’re now looking at $2.59/9
for regular.

Hope you are able to take a little time each
day to do something for you: a nice warm
cuppa-something you like (or iced, if that’s
your favorite), maybe a 10-minute nap,
read a book, do a crossword or word-search
puzzle – something to let your mind & body
RELAX a little – you’re worth it!

Hugs;

Pammie

Lots of ‘catching up’ to do –

Today finds me going in lots of different directions: In the next week I have to get all the information together to send the next 2-month newsletter for my special needs group (and it needs to get to them BEFORE the end of the month!). Still trying to coordinate dates with our leader on upcoming gym nights & our Harvest Party in October.

In three weeks the lady from Detroit Vets hospital will be visiting our group to collect all our donations – have been hand-printing tiny labels to go on all their items (the women receiving them like to know who made them). Finished my items & their tags – now on to more printing.

Yesterday found my husband and I doing something we rarely ever do: we took a day-trip to Frankenmuth, Michigan (an hour away). Frankenmuth is a very interesting, beautiful town that is like a mini-Bavaria/Germany: they feature ‘all things German’ – food, decorations, festivals, etc. They have two main restaurants in town that feature just about any German food/beer/desert you might like. We had the ‘most popular dinner’ – fried chicken, mashed potatoes & gravy & their stuffing. The town, itself, is really pretty – nice & clean. They have horse-drawn carriages if you’d like a tour, boat rides, cheese & sausage shops and . . . all things collectible. Almost every shop you go in has all sorts of things to buy: wall hangings, tiny statues, CHRISTMAS stuff, penny candies – something for everyone. Also, very close by is another world-renown company: Bronner’s “Everything Christmas” store. If you’re into Hummels, or just about anything imaginable having to do with Christmas & decorating (including life-sized Nativity scenes – the kind you might see at a large church for outdoor viewing) – they’ve got it. We skipped Bronners – don’t need more decorations; in fact, the only things we brought home were a Apple Kuchen pie and a tiny beeswax candle that looks like a bee hive with a tiny bee on top (for my friend who is a bee keeper). Ah, the monies we ‘could’ have spent there – great place to visit if you’re interested! (It’s been about 12 years since we’ve gone there – this was part of our 41 year anniversary celebration!)

===========

Presbyterian Punch

1 (2 liter) bottle 7-UP
1 (46 oz) can pineapple juice
1 (6 oz) can frozen limeade
1 (6 oz) can frozen orange juice
1/2 quart rainbow sherbet

In large punch bowl mix 7-UP,
pineapple juice, limeade & orange
juice. Using an ice cream scoop,
scoop out several servings of
sherbet & float on top of
punch before serving. (add more,
later, as needed) Serves 16

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

Crockpot German Roast Pork
& Sauerkraut

1 (3-4 lb) boneless pork roast
salt/pepper, to taste
1 T. shortening
1 (32 oz) pkg. sauerkraut*
2 apples, peeled/cored/quartered
1 C. apple juice or water
1 (14 oz) pkg. frozen pierogies

Sprinkle roast with salt/pepper. Heat
shortening in a skillet over medium-
high heat & brown roast on all sides
then place in crockpot. Add undrained
sauerkraut, apples & juice/water –
mix to blend. Gently add pierogies
so they are partially submerged in
sauerkraut (as roast cooks more liquid
will cover the pierogies). Cover & cook
on Low 8-9 hours. Serves 4-6

*PAM’S COMMENT: My husband is
German & comments that packaged
sauerkraut is VERY salty – his solution
is to rinse it in cold water first. Using
this recipe, I would probably drain
any liquid in package then rinse
sauerkraut & add, perhaps a 1/4 C.
more water (which would be the
substitute for the sauerkraut
‘juice’in the bag)

(recipe: gooseberrypatch.com)
————————————-
Crockpot Apple Spice Dump Cake

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

Spray insides of crockpot with
nonstick spray. Pour pie filling into
crockpot & spread evenly. Sprinkle
brown sugar on top, evenly. Top
with dry cake mix (evenly) & sprinkle
pecans on top (evenly). Place butter
pats all over the top. Place 6-8
(regular sized) paper towels on top
of crockpot opening then cover with
lid. Cook on High 1 1/2 – 2 hours.
Serves 10

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

Mexican Zucchini Burrito Boats

4 large zucchini
1 (15 oz) can black beans, drained/
rinsed
1 C. cooked brown rice
1 C. salsa
1 red bell pepper, seeded/diced
1/2 red onion, diced
1/2 C. corn kernels
1 jalapeno (or poblano) pepper,
seeded/diced
1 T. plus 1 tsp. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 C. fresh cilantro, finely
chopped
salt, to taste
1 C. shredded Cheddar/Monterey
Jack cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ casserole dish with
nonstick cooking spray. Slice each
zucchini in half lengthwise – using
a spoon, hollow out the center of
each half. LIghtly brush tops with
1 tsp. oil then place, skin sides down,
in dish. Warm 1 T. olive oil in large
skillet over medium heat. Add onion
& pepper – cook 2-3 minutes. Add
rice, corn, beans, salsa, chili powder
& cumin. Stir & cook 5 minutes then
remove from heat. Add 1/4 C.
cilantro & salt to filling – taste to
adjust flavor. Spoon filling inside
each zucchini half until all are full.
Sprinkle each with cheese & arrange
in dish. Cover with foil & bake 25 minutes.
Turn on broiler.
Remove foil & place dish under broiler
5 minutes until cheese is bubbly &
golden brown. Allow to cool 5-10
minutes then top with fresh cilantro &
serve. Makes 8 boats.
NOTE: Leftovers can be stored in an
airtight container up to 3 days.

(recipe: makingthymeforhealth.com)
——————————

Minty Fresh Pea Salad

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

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

(recipe: mrfood.com)
——————————-

Pizza-stuffed Chicken

4 boneless skinless chicken breasts
20 slices pepperoni
1/2 c. thinly sliced bell pepper
6 oz. mozzarella cheese, thinly
sliced/divided
2 tsp. Italian seasoning (or equal
parts garlic powder, dried oregano &
dried basil)
salt/pepper, to taste
2 tsp. olive oil
2 C. marinara sauce
1 T. chopped parsley

Preheat oven 400 degrees F.
Using a small sharp knife, cut a pocket
into one side of each chicken breast. Do
not cut all the way through to other
side. Place 5 slices pepperoni, 1-2 T.
sliced pepper & 1-2 slices mozzarella
cheese into each pocket. (you may
have to cut cheese in half to fit). Reserve
4 slices cheese to top chicken later on.
Use 3-4 toothpicks to close up pockets on
each breast. Heat olive oil in oven-safe
pan over medium-high heat; season
chicken with Italian seasoning, salt/
pepper. Place chicken in pan & cook on
both sides until golden brown, 4-5
minutes per side (you might need to
work in batches depending on size
of pan). Place all seared chicken
breasts in pan & pour marinara sauce
over top; top with 1 slice mozzarella
cheese per breast. Bake 20 minutes
until chicken is cooked through &
cheese is melted. Sprinkle tops
with parsley & serve. Serves 4

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

Breakfast Sausage Biscuit Casserole

2 cans refrigerated biscuits
1 lb. pork sausage
7 large eggs
1 C. grated cheese – your choice
salt/pepper

Spray a casserole dish with
nonstick spray. In bowl, mix
biscuits with eggs & milk –
whisk gently to coat & let
set 20-30 minutes.

Preheat oven 400 degrees F.
In a skillet cook & crumble
sausage then mix with biscuit
mixture & cheese. Pour
mixture into prepared dish &
bake 22 minutes.

(recipe: 77easyrecipes.com)
——————————-

Lemon Blueberry Bread

1/3 C. melted butter
1 C. sugar
3 T. lemon juice
2 eggs
1 1/2 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
2 T. grated lemon zest
1/2 C. chopped walnuts
(optional)
1 C. fresh or frozen blueberries

Glaze:
2 T. lemon juice
1 T. melted butter
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In small bowl combine
butter, 1 C. sugar, juice & eggs.
In large bowl combine flour,
baking powder & salt; stir into
egg mixture alternately with
milk. Fold in lemon zest, nuts,
& blueberries. Pour batter into
prepared loaf pan & bake 60-
70 minutes. Allow loaf to cool
on wire rack.
In small bowl combine glaze
ingredients & drizzle over cooled
loaf. Makes 1 loaf

(recipe: all-my-recipes.com)

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

Our weather has been great lately:
mid 70’s & sunny/breezy. Last week
I met up with the lady that coordinates
the Crisis Pregnancy Center Mobile Unit
and delivered more baby blankets. She
mentioned a blanket I made years ago that
she really liked: very simple knit pattern
using white background & various bright
colored stripes – that got me to thinking
so I started another blanket for them using
yarn I had been holding onto. Sometimes
I find myself not wanting to use particular
yarns, knowing you can’t get them any
more – this small ‘batch’ was given to me
years ago by a knitter friend who moved
to Florida. The yarn is a fine, sort of
chenille-like type in very pale pink/blue/
lime green & yellow (each skein is one of
those colors). I dragged out a simple pattern
and have begun the white background with
that particular white/stripes pattern in mind-
just for them. (that makes 2 baby blankets I’m
working on now – yep, you know me – over-
achiever…sigh).  Also want to drag out the
various yarns I’ve got stashed for scarves –
we’ll see where that goes! Between coordinating
the knit group & knitting, my special needs group,
church and babysitting my grandsons, I’ve had
a very full summer, I’d say!

Hope you are keeping up with YOUR summer
activities – remember to take a little time for
FUN for YOU! (I have to remind myself of
that very thing – often!)

Hugs;

Pammie

 

A little this & that . . .

(would you believe I just wrote this entire blog post then accidentally hit a key & wiped it all out!? UGH!)

Our weather has been all over the place lately: sunny/cloudy/rainy, in the 70’s to 80’s. Did I catch the eclipse? Yep, on TV – it was interesting.

Monday found me checking out a new store to our area: Hobby Lobby. Lots of friends have commented on how great the store/company is so I went to their Grand Opening. They had a Greeting Team and refreshment table – I politely side-stepped that & went to check out (you guessed it) the YARN DEPARTMENT! Was I impressed? Nope – although their prices for skeins was a little lower, so was the SIZE of their skeins! I was looking for BIG balls, NEW colors/combinations/variegated yarns – not impressed (and I thoroughly checked the entire department TWICE). Guess I’ll stick with JoAnn’s, Michaels, Meijers & WalMart for yarns. (There were tons of people there – even some men! All were Ooooooing & Ahing over the products – not for me).

On the knitting scene, finally finished the blue Tassel baby blanket – you’ve seen it ‘in progress’ – it’s a beautiful pattern to waaaay too fussy for me to ever knit it again. (Am holding it for a friend who’s expecting in February and doesn’t yet know the sex of her baby):

I also started another baby blanket for same person – in case she has a girl. This one is done using a variegated fuzzy yarn for the color strips – the yarn goes from light yellow to light peach to a darker peach to white (am going to have to cut out the white parts – they wouldn’t show against the white background. You know me – I’ll be able to use the fuzzy white for baby hats!)

Lastly I finished a ‘needy/homeless’ people scarf – the colors don’t come through in photographs – the yarn is very fuzzy and in all shades of Fall colors: reds, oranges, yellows, dark greens, dark browns.

(insert I’M MAD here – just realized all the recipes I had in the first try at this post will now be GONE – I copy them to this post then erase the original . . . ugh!)

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

Fresh Peach Cobbler

1/4 C. melted butter
1 C. flour
3/4 C. sugar
2 tsp. baking powder
3/4 C. milk
5-6 peaches, sliced
3/4 C. sugar

Preheat oven 350 degrees F.
Pour melted butter into a
8 X 8″ baking pan. Whisk
flour, 3/4 C. sugar, baking
powder & milk together –
pour over melted butter in
pan; cover with sliced peaches.
Cover peaches with 3/4 C. sugar*.
Bake 20-30 minutes until batter
rises to top & forms a brown crust.

*Poster wrote: “I know this seems
like a lot of sugar, but use it all”.

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

Crockpot Parmesan Broccoli/Cauliflower

2 lb. frozen Broccoli Cauliflower mix
1 stick butter, sliced
1 T. minced garlic
2 T. dried, minced onion
salt/pepper, to taste
1/4 C. chopped parsley
1/2 – 1 C. shredded Parmesan cheese

Place frozen Brocc/Cauli. in 6 qt.
crockpot; top with butter, garlic,
onion, parsley, salt/pepper &
toss to combine. Cover & cook on
High 2-3 hours, stirring occasionally
until veggies are desired tenderness.
Add Parm. cheese & stir before serving.
Serves 6-8

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

Broccoli-Shrimp Alfredo

8 oz. uncooked fettuccine
1 lb. uncooked medium shrimp,
peeled/deveined
3 cloves garlic, minced
1/2 C. butter, cubed
1 (8 oz) pkg. cream cheese,
cubed
1 C. milk
1/2 C. shredded Parmesan cheese
4 C. frozen broccoli florets
1/2 tsp. salt
dash pepper

Cook fettuccine accordg. to pkg.
directions. In large skillet saute
shrimp & garlic in butter until
shrimp turn pink; remove &
set aside. In same skillet combine
cream cheese, milk & Parm. cheese;
cook & stir until cheeses are melted
& mixture is smooth. Place 1 inch
of water in a saucepan; add broccoli.
Bring to boil; reduce heat – cover &
simmer 6-8 minutes until tender;
drain. Stir broccoli, shrimp, salt/
pepper into cheese sauce & heat
through. Drain fettuccine & top
with shrimp mixture. Serves 4

(recipe: tasteofhome.com)
——————————
Cheesy Zucchini Quiche

singe 9 inch pie crust
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
On lightly floured surface, roll
dough to 1/8 inch thick circle,
place to 9 inch pie plate. Trim
pastry to 1/2 inch beyond rim
of plate & flute edge. Refrigerate
while preparing filling.
Filling:
In large skillet heat butter over
medium heat. Add zucchini &
onion – cook & stir until tender.
Drain & cool slightly. Whisk eggs
& seasonings until blended – stir
in cheese & zucchini mixture.
Spread mustard over pastry
shell & add filling. Bake on lower
rack of oven until a knife inserted
into center comes out clean &
crust is golden brown, 35-40
minutes. If needed, cover crust edges
loosely with foil during last 15
minutes of cooking time to prevent
overbrowning. Remove from oven
& let stand 10 minutes before
cutting. Makes 8 servings.

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

Grilled BBQ Chicken Pizza

1 pizza crust
3/4 C. BBQ sauce (use a little for
heating the chicken & rest as sauce)
1 1/2 C. cooked chicken, shredded or
chopped
1 clove garlic, minced
1 1/2 C. shredded mozzarella cheese
2 T. chopped fresh cilantro
1/4 red onion, thinly sliced
1/3 C. chopped cashews
2 T. jalapeno chilies, very finely
chopped

NOTE: Be ready with chopped
ingredients when you pre-heat
grill so that you can place toppings
on cooked dough quickly.

Preheat grill to about 500 degrees F.
In medium pan heat chicken, a little
BBQ sauce & crushed garlic. Brush
pizza dough with olive oil & place
on hot grill, oil side down – drizzle
more oil on top of dough. Close
lid of grill & cook about 2 minutes;
flip dough over & place BBQ sauce,
cooked chicken mixture, red onion,
cheese, nuts, cilantro & jalapeno
on top. Close lid of grill & cook,
checking occasionally until top is
bubbly but bottom is not burnt.
(If you need: lower temperature
or turn off one side of grill &
finish cooking on indirect heat).
Remove from grill to a sheet pan.
Serves 4

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

Lemon Garlic Rice

1 C. uncooked white rice
2 T. butter
2 cloves garlic, minced
1 tsp. grated lemon peel
1/4 tsp. black pepper
2 C. chicken broth
2 T. chopped fresh parsley

In large saucepan over high
heat, combine all ingredients
except parsley – bring to boil,
stirring once or twice. Reduce
heat to Low, cover tightly &
simmer 15 minutes until liquid
is absorbed. Serves 4

NOTE: can also add chopped green
bell pepper (or) use brown rice,
just cook 45 minutes once it comes
to a boil. If you want to use par-boiled
rice, cook about 20 minutes.

(recipe: mrfood.com)
—————————————

Crockpot Apple BBQ Chicken

3 1/2 lb. boneless, skinless
chicken breast
1 (18 oz) bottle BBQ sauce
2 C. apple butter

buns

Place chicken in crockpot; mix
BBQ sauce & apple butter in
bowl & pour over chicken. Cover
& cook on Low 4 hours. Shred
hot chicken using 2 forks or in
your mixer. Serve on buns.
Serves 8

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

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese, grated
1/3 C. Parmesan cheese, grated
1/4 tsp. oregano
salt/pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Heat large, deep pan over medium
heat – add butter & melt. Saute
shallots & garlic until shallots are
translucent, about 1-2 minutes. Add
zucchini, heavy cream, salt/pepper,
oregano & Parm. cheese – stir &
let mixture cook 8-10 minutes until
bubbly. Make sure to keep mixing
while cooking. Transfer to prepared
pan. Mix in most of cheeses, sprinkling
rest of Cheddar cheese on top. Bake
10-14 minutes until cheese is bubbly &
golden brown. Top with sliced green
onions, if desired. Serves 4

(recipe: 12tomatoes.com)
—————————–

1-Pot Bacon & Peas Pasta

6 slices bacon, chopped
1 clove garlic, minced
1/2 C. onion, chopped
1 C. mushrooms
2 C. chicken stock
1 C. milk
1 C. peas, frozen
1 oz. cream cheese
1/4 C. sour cream
1/4 C. Parmesan cheese, shredded
salt/pepper, to taste

In large pan fry bacon over medium-
high heat until crisp – remove bacon &
all but 2 T. bacon grease. Add mushrooms
& onion to pan- cook until they begin to
soften. Add garlic & cook 2 minutes. Add
chicken stock, milk & pasta to pan & bring
to boil – cook 7-10 minutes until pasta is
al dente. Add peas & gently stir until they
have defrosted. Remove pan from heat;
stir in cream cheese & sour cream. Add
bacon & gently fold into pasta. Salt &
pepper, to taste. Serve with shredded
Parmesan cheese on top. Serves 4

(recipe: homemadeinterest.com)
———————————

Crockpot Peach Applesauce

3 lb. sweet apples (poster used
Gala) peeled/cored & sliced
2 (16 oz, ea) bags frozen peaches,
thawed
1/4 C. apple juice concentrate,
thawed
1 T. lemon juice
1/2 to 1 C. brown sugar (optional)

Place apple slices & peaches in
crockpot; add remaining ingredients
& stir to mix well. Cover & cook on
High 3-4 hours, stirring occasionally.
Place mixture in a bowl (or blender)
& mash using a potato masher,
mixer or blender (depending on
consistency you prefer). Serve.
Serves 6

(recipe: recipesthatcrock.com)

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

It’s also time to give things away –
tomorrow I meet with the
coordinator of Crisis Pregnancy
Center’s Mobile Unit to hand off
four baby blankets. They give the
expectant moms a blanket if they
agree not to abort their babies.

Coming up in a few weeks is the
pick up date for all knit/crocheted
baby items for Detroit Veterans
Hospital’s Baby Shower. I love
seeing all the wonderful items
my ladies create and know that
the ladies receiving them will be
grateful to have something
hand-made, as well.

Guess I’d better wrap up this post,
eh? Hope you are all well and enjoying
the last vestiges of Summer.

Hugs;

Pammie

 

 

 

Nothin’ special goin’ on . . .

It’s a rather gloomy/rainy day – temps around 72 degrees F. (not bad, just overcast). Did a quick trip to get gas & go grocery shopping and am now home for the rest of the day. Dinner is easy – we had BLT’s last night and there’s enough for dinner tonight, also! Saturday is our Sunday school class picnic so NO COOKING DINNER then, either! Am planning on taking a 3-Bean cold salad and the Apple/Caramel dump cake I listed a few posts ago – pretty easy stuff. (Our teacher grills steaks & chicken plus roasts corn on the cob – his wife told me they’re making ice cream sandwiches using giant chocolate chip cookies – she baked them!) Pretty fancy eats!

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

Banana Bread Brownies

2 eggs
3 bananas, mashed
1 1/2 C. sugar
1 C. sour cream
1/2 C. (1 stick) butter, softened
2 C. flour
2 tsp. vanilla
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. chopped walnuts
(optional)

Frosting:
1/2 C. (1 stick) butter, melted
3 C. powdered sugar
2 tsp. vanilla
1/3 C. milk

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray or line
with parchment paper. In bowl
place mashed bananas; add
cinnamon & stir until well blended.
In another large bowl beat sugar,
butter, sour cream & eggs until
creamy. Add vanilla & mashed
banana mixture. In another separate
bowl combine flour, baking soda &
salt; slowly add dry ingredients to
wet in 3 small batches (fold in nuts
if using). Pour batter into prepared
dish, spreading evenly. Bake 20-25
minutes until a toothpick inserted
into center comes out clean. Remove
from oven & cool slightly.

Frosting:
In large saucepan melt butter until just
golden brown in color. Whisk in
powdered sugar, 1 cup at a time,
followed by vanilla & milk. Once
mixture has come together & thickened,
pour warm frosting over top of banana
brownies, using a spatula to spread
evenly over top. Cool completely
before cutting into squares.
Makes 12-16 squares.

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

Mama’s Cucumber Salad

8 C. thinly sliced cucumbers
(about 5)
1 large onion, thinly sliced
1 1/2 C. white vinegar
1/2 C. sugar
3 cloves garlic, finely chopped (or
1 1/2 tsp. bottled chopped garlic)
1 T. vegetable oil
4 tsp. salt
1 C. water
1/2 tsp. white pepper
3 T. chopped fresh dill (or
1-2 T. dried)

In large bowl combine cucumbers &
onion. Im large saucepan mix vinegar,
sugar, garlic, oil, salt/pepper & bring
to boil, stirring frequently. Pour
mixture over cucumbers & onions;
add pepper & dill – mix well.
Makes 8 Cups

(recipe: mrfood.com)
——————————
Zucchini Lasagna
(partial grill use)

1 lb. ground beef
1 1/2 tsp. kosher salt
1 tsp. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
black pepper, to taste
3 medium (8 oz ea) zucchini,
sliced 1/8″ thick
1 1/2 C. ricotta cheese
1/4 C. Parmigiano Reggiano cheese
1 large egg
16 oz. (4 C.) shredded mozzarella
cheese

In medium saucepan brown meat &
season with salt; drain & remove
meat to a pan/plate. Add olive oil
to pan & saute garlic & onions about
2 minutes. Return meat to pan; add
tomatoes, basil, salt/pepper & simmer
on Low at least 30-40 minutes, covered.
Do not add extra water; sauce should
be thick. Lightly salt sliced zucchini &
set aside 10 minutes (salting takes a
lot of water out of the zucchini). After
10 minutes blot off excess water using
a paper towel.

Preheat gas grill to Medium High
& grill zucchini 2-3 minutes per side,
until slightly browned. Place on
paper towels to soak up any excess
moisture.

Preheat oven 375 degrees F.
In medium bowl mix ricotta, Parmesan
cheeses & egg – stir well. Spray bottom
& sides of  9 X 13″ baking dish with
nonstick spray & spread 1/2 C. sauce
in bottom of pan. Layer zucchini to
cover bottom. Spread 1/2 C. cheese
mixture on top then top with 1 C.
mozzarella cheese – repeat process-
last layer top with remaining zucchini
& sauce. Cover with foil & bake 30
minutes. Uncover & bake 20 minutes
more (to dry up sauce). Place remaining
1 C. mozzarella on top & bake until
cheese melts, 10 minutes. Let stand
5-10 minutes before serving. Serves 8

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

Crockpot Crab Rangoon Dip

16 oz. cream cheese, softened
1/2 C. sour cream
4 whole green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 T. powdered sugar
1/2 tsp. garlic powder
12 oz. imitation crab meat, shredded

Crackers for dipping

Spray insides of crockpot; add all
ingredients to crockpot & stir to
combine. Cover & cook on Low
2 hours, stirring at least once
during cooking time. Serve with
crackers for dipping. Serves 4

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

Confetti Couscous Salad
(2 hour or overnight chill
time)

2 C. water or broth
1 (10 oz) pkg. couscous
1/4 C. olive oil
2 T. fresh lemon juice
2 large tomatoes, chopped
1 zucchini, chopped
1/2 C. fresh basil, chopped
3 green onions, thinly sliced
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (4 oz) pkg. crumbled feta cheese

In medium saucepan bring water or
broth to boil over medium-high heat;
stir in couscous; cover & remove from
heat. Let stand 5 minutes. LIghtly
fluff couscous with a fork & place in
a large bowl to cool. Add remaining
ingredients (except feta); mix well.
Chill at least 2 hours or overnight.
Stir in feta just before serving.
Serves 12

(recipe: mrfood.com)
———————————

Crockpot Salsa Lime Chicken
(from frozen)

Can be served ‘as is’ over
cooked rice or noodles OR
serve on burritoes, tacos,
enchiladas, salads or
quesadillas.

3 frozen boneless skinless
chicken breast halves (2 1/4 lb)
1/4 C. fresh lime juice
1 C. salsa or picante sauce
2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 C. chopped cilantro

Place all ingredients (except
cilantro) into crockpot. Cover &
cook on Low 6-8 hours until
chicken is tender. Remove chicken
& shred; return to crockpot &
stir into juices. Add cilantro &
serve.

NOTE: If chicken is NOT frozen,
cook 4-6 hours instead of 6-8

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

Birthday Cake Popcorn

your favorite popcorn – popped
1/2 C. vanilla frosting
candy sprinkles
————-
Cover a baking sheet with waxed
paper & spread popped corn out
on sheet. (remove any unpopped
kernels). Microwave frosting on
full powder about 30 seconds;
drizzle warm frosting over popcorn
& toss sprinkles on – mix well & allow
frosting to cool.

(recipe: asthebunnyhops.com)
—————————————

Creamy Pineapple Show-off
Bars

2 1/2 C. graham cracker crumbs
1 C. unsalted butter
1 1/2 C. powdered sugar PLUS 4 T.
1 egg
1 1/2 C. vanilla
1 pint whipping cream
1 C. crushed pineapple, drained
pinch salt

Preheat oven 350 degrees F.
Melt 1/2 C. butter & combine with
graham cracker crumbs in a large
bowl. Press mixture into a 8 X 11″
baking dish. Bake 15 minutes &
cool thoroughly.
Cream 1/2 C. butter & powdered
sugar using elec. mixer until fluffy.
Add egg & 1 tsp. vanilla -beat a
few more minutes & spread on
top of cooled crust. Chill until firm.
In large bowl whip cream & 4 T.
powdered sugar. Add pinch salt &
1/2 tsp. vanilla – whip until it holds
stiff peaks. Fold in pineapple &
pile over filling. Sprinkle top with
1/4 C. graham cracker crumbs.
Chill before serving.

(recipe: ninerecipes.com)

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

Still working on finishing blue “tassel”
baby blanket – I’ve decided that I’m
doing ONE more set of pattern, then
the top border & that one’s done.
Started another blanket a few days
ago (old pattern, 2-row repeat, very
easy); still have one more skein of
the fuzzy/chunky yarn to finish the
autumn-colors scarf. The other day
I decided to kind of look through
‘some’ of my yarns – found out I
have a LOT more yarn tagged for
scarves than I originally thought.
Oh well – looks like I’ll be busy
this fall/winter, eh?  The Detroit
Veteran’s Baby Shower is coming
up end of September; just wrote
my group letting them know they
have about 4 more weeks to finish
any projects – just waiting to hear
from the coordinator at VA as to
when she can join us to pick up
all our finished items. Still haven’t
heard from the lady in charge of
the baby blankets for the Crisis
Pregnancy mobile unit – I have
4 blankets for them. (I’ve been
dragging my feet on deliveries-
also have 40 baby hats for our
local hospital which I ‘should’
have delivered in the early
summer – they were done then,
I just didn’t get them over there.
(Good thing is: they don’t care
WHEN I bring them, so that’s
nice for me – they just like getting
them to give to the new parents.)

Hope your day is going along well –
stay healthy (if you can) and remember
to grab a little rest time for yourself.
YOU ARE IMPORTANT!

Hugs;

Pammie