Pammie’s New Toy!

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

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

S’mores Cobbler

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

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

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

Chicken Salad

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

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

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

Grilled Corn & Zucchini Salad
with Feta
   GRILL

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

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

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

Sriracha Deviled Eggs

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

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

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

BBQ Picnic Chicken
Grill

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

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

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

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

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

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

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

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

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

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

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

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

(recipe: tasteofhome.com)
———————————

Crockpot Bacon Baked Beans

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

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

Recipe can be halved or doubled.

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

Banana Breeze Pie

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

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

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

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

(recipe: kandyskitchenkreations.com)

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

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

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

Have a great day!

Hugs;

Pammie

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Some Holiday Recipes!

Easy 5-Minute Kool-Aid Pie

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

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

(recipe: donnahup.com)
———————————–

Southern Baked Beans

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(recipe: mrfood.com)
——————————-

Bacon Corn Bread

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

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

(recipe: mrfood.com)
——————————

Buttermilk Custard Apple Pie

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

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

Topping:

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

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

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

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

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

Have a great day!

Hugs;

Pammie

It’s Wednesday!

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

http://www.kroger.com/fuel

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

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

Lemon Pudding Dessert

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

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

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

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

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

Crunchy Taco Salad

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

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

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

(recipe: cookstr.com)
—————————

Asparagus/Egg/Bacon
Salad w/Dijon Vinaigrette

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

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

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

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

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

(recipe: mrfood.com)
——————————

Crockpot Tangy Raspberry
Chicken ‘n Spinach

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

Cooked rice/potatoes/pasta
to serve 6

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

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

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

Jalapeno Corn Dip

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

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

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

Creamy Bacon/Pea Salad

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

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

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

5-ingredient Peach Cobbler
Dump Cake

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

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

(recipe: all-my-recipes.com)

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

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

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

Have a great day!

Hugs;

Pammie

It’s Saturday – again

Not quite like the other day when it was sunny & in the 70’s – today it’s rainy, chilly & gloomy (temp. 63 degrees F.). Looking at the coming week, it looks like we won’t have sun & 70’s until around Tuesday – that’s OK…life goes on, right?

GUESS WHAT! My Knitting Mojo is back! Yesterday I decided to attempt to figure out where I went so terribly wrong on both baby afghans – took me a bit, but they are both UP & running again! YAY! (If you’re counting, that makes 3 I’m working on now – 2 yellow, one multi-colored – all charity knits). I thought it was amusing last night while at my special needs group’s Gym Night one lady started talking about going to a garage sale where they had a lot of yarn for sale at great prices (she said: “Pam, you SHOULD have been there! I’ll be you’d buy the place out!”) I told her I have 3 very large Tupperware bins full of yarn plus several garbage bags full, so it would not be something I’d consider at the moment. She looked quite shocked that I would have that much until I told her I do charity knitting – guess that made sense to her, then.

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

Banana Pudding Dip

1 (3.4 oz) pkg. instant banana
pudding mix
1 1/2 C. milk
8 oz. cream cheese, softened
3 T. sugar
1 C. Cool Whip, thawed
1/2 C. diced fresh bananas

Suggested Dippers:
Vanilla Wafers, shortbread slices,
graham crackers and/or fresh
fruit, for serving

Garnish:
Whipped cream & vanilla wafer
crumbs  (optional)

In medium bowl whisk pudding mix &
milk until smooth. Using an elec. mixer
beat cream cheese & sugar until smooth.
Add pudding mixture & beat well. Fold
in Cool Whip & refrigerate until ready
to serve.  Serves 8

Just before serving:
Top with chopped bananas & garnish
with whipped cream & cookie crumbs
if using.

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

Baked Mushroom Chicken

4 boneless skinless chicken
breast halves (1 lb)
1/4 C. flour
3 T. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1/3 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions

Preheat oven 375 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray. Flatten
each chicken breast to 1/4″
thickness*. Place flour in zip lock
bag; add chicken (a few pieces at
a time) – seal & shake to coat. In large
skillet brown chicken in 2 T. butter on
both sides – transfer to prepared dish.
In same skillet saute mushrooms in
remaining butter until tender. Add
broth, salt/pepper – bring to boil &
cook 5 minutes until liquid is
reduced to 1/2 C. – spoon over chicken.
Bake, uncovered, 15 minutes until
chicken is no longer pink. Sprinkle with
cheese & green onions. Bake 5 minutes
longer until cheese is melted. Serves 4

*To flatten – place chicken in ziplock bag;
seal & pound out chicken using a meat
mallet (if you have one) or a rolling pin
to 1/4 inch thickness.

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

Sausage & Cheese Grits Muffins

1/2 lb. pork sausage, cooked/drained
1 1/2 flour
3/4 C. quick-cooking grits
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 T. (or 1/4 C.) butter, melted
2 eggs
1 C. buttermilk
2 T. honey
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 12-cup muffin tin with
nonstick cooking spray.
In medium bowl whisk flour, grits,
baking powder, baking soda & salt.
Stir in melted butter, eggs, buttermilk &
honey – mix well. Fold in cooked/crumbled
sausage & cheese. Add batter to muffin
tins & bake 20-25 minutes until
golden brown. Makes 12 muffins

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

Crockpot Pepperoni Pizza Penne

2 lb. ground beef or turkey, browned/
drained
1 (8 oz) pkg. penne pasta, cooked
1 (16 oz) pkg. shredded mozzarella
cheese
1 (10 3/4 oz) can tomato bisque
2 (14 oz, ea) jars pizza sauce
1 (7 oz) pkg. sliced pepperoni

Place half of ground meat in bottom
of crockpot – layer half of cooked
penne on top. Sprinkle half of cheese
on top & pour half of soup on top.
Pour 1 jar pizza sauce over top &
layer half of pepperoni on top =
repeat layering with remaining
ingredients. Cover & cook on Low
4 hours. Serves 6

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

Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

(recipe: cooktopcove.com)
————————————

Crunchy Asian Coleslaw

1 (3 oz) pkg. oriental or beef Ramen
noodles, crushed (discard seasoning pkt)
1 bottle Marzetti Simply Dressed Ginger
Sesame Vinaigrette
3 C. ready-to-eat coleslaw mix
2 C. broccoli slaw
4-5 green onions, chopped

Preheat oven 350 degrees F.
Break up or crush Ramen noodles &
place in single layer on medium
baking sheet – bake 10 minutes until
lightly golden. Remove from oven &
cool completely. In large bowl add
coleslaw, broccoli slaw, green onions &
cooled noodles. Pour vinaigrette over
mixture & lightly toss. Serve immediately
to retain it’s crunchiness.
Serves 4-6

NOTE: If you can’t find the vinaigrette:

Homemade Dressing:

1/2 C. peanut oil
1/4 C. sugar
6 T. rice vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Combine all dressing ingredients &
mix well. Pour over salad mixture &
lightly toss

(recipe: mommyskitchen.net)
———————————
Tuna Pasta Casserole

2 1/2 C. multigrain or whole grain rotini
pasta (or your choice of pasta)
3 tsp. corn oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) container sour cream
2 oz. cream cheese, softened
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 C. frozen peas, thawed
2 (5 oz, ea) cans solid white albacore
tuna in water, drained
1/2 C. shredded Cheddar cheese
2/3 C. crackers, coarsely crushed

Preheat oven 375 degrees F.
Cook pasta 2 minutes less than pkg.
directions; drain. Spray 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix oil, soup, sour cream,
milk, cream cheese, pepper & garlic
powder until well mixed. Stir in peas,
pasta, tuna & Cheddar cheese then
place in prepared dish, spreading out
evenly. Bake, uncovered, 20 minutes.
Remove from oven & sprinkle top with
crushed crackers. Bake 15-20 minutes
more until top is lightly brown & sauce
is bubbling. Let cool 10 minutes before
serving. Serves 10-12

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

No Bake Peanut Butter/Oat Cookies

2 C. sugar
1/2 C. milk
1 (8 T.) stick unsalted butter
1/4 C. unsweetened cocoa powder
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 T. vanilla

Line a baking sheet with waxed paper
or parchment. In medium saucepan
bring sugar, milk, butter & cocoa to a
boil over medium heat, stirring
occasionally. Let boil 1 minute; remove
from heat & stir in oats, & peanut butter;
stir to combine. Drop teaspoonfuls of
mixture onto prepared sheet & let
stand at room temperature about 30
minutes until cooled & hardened.
Refrigerate in airtight container up to
3 days. Makes about 60 cookies

(recipe: foodnetwork.com)

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

So – today is/was also the wedding day
of Prince Harry & Megan Markle – did
you get to watch it on TV? I had forgotten
about it until my husband spotted it on
TV so I watched it (on 3 different channels,
since each one cut out – never did get to
see the entire thing, but that’s OK – all
went well.) I find it interesting looking at
the various HATS the women wore – all
the “Fascinators” (those little or big things
that just sort of sit on the top or to the side
of the head – not exactly a HAT). One woman
had one on that looked like a paper plate
with a little thin ribbon – looked like something
a kindergartner would make for their mom!
Oh well – that’s “fashion” for ya!

Just put a pork roast with carrots, potatoes,
chopped onion, mushrooms & cranberry
sauce in crockpot for dinner tonight. If you’ve
never tried it – cranberry sauce adds a nice
tart/sweet taste to pork. (also had salt/
black pepper, Worcestershire sauce & garlic
powder.) I LOVE using my crockpot – you can
throw all the ingredients in and, in hours,
have a complete meal all cooked! YAY!

Have a SUPER GREAT day!

Hugs;

Pammie

 

WOooooooEeeeeeee – it’s HOT!

Just got home from a little trip to drop off some donations to St. Vincent de Paul (my new ‘charity of choice – gave up on Purple Heart – used to donate to them all the time but every time we scheduled a pick up, they never came!) This place is close and looks like they could use some nice donations, so that’s why I chose them. Stopped at KMart on the way home & picked up a pair of summer shorts for me; I have, probably, 7 pairs IN A BOX which would be really wrinkled, so I just got lazy & bought a new pair. Didn’t hurt that I had $6.00 off in KMart bonus points – that helped! It’s a bright, sunny day – 77 degrees F. (not much breeze) – I LOVE THESE KINDS OF DAY!  Even if I stay in the house, it cheers me up just seeing the sunshine!

KNITTING MOJO:  Dropped both other baby afghans & started a new one in bright yellow using a 2-row pattern and am happy with it. (I’ll go back to the others in awhile).

GAS PRICES: WOW! Our gas is at $2.99/9 and in some places $3.09/9 – wonder what’s pushing the big jump in prices?

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

Island Breezes Coffee Cake
(overnight recipe)

2/3 C. brown sugar, packed
1/2 C. sweetened/shredded
coconut, toasted
1 (3.4 oz) pkg. cook & serve
coconut cream pudding mix
20 frozen bread dough dinner
rolls
1 (20 oz) can pineapple tidbits,
drained
1 (3 oz) jar macadamia nuts,
coarsely chopped
1/2 C. butter, cubed

In small bowl mix brown sugar,
coconut & pudding mix (dry). Place
10 rolls in a greased Bundt (or tube)
pan. Layer with half sugar mixture,
1 C. pineapple tidbits, 1/2 C. nuts &
1/4 C. butter – repeat layers. Cover
with plastic wrap & refrigerate
overnight.
=
Remove pan from fridge about
1 3/4 hours before serving – let
rise in a warm place until dough
reaches top of pan, about 1 hour.

Preheat oven 350 degrees F.
Remove plastic wrap; bake 35-40
minutes until golden brown. (cover
loosely with foil if top browns too
quickly). Cool 10 minutes before
inverting onto a serving plate.
Serve warm. Makes 12 servings

(recipe: tasteofhome.com)
———————————

Garlic Butter Shrimp & Quinoa


3 T. unsalted butter*
1 medium yellow onion, diced
1 green or/red/yellow bell pepper,
diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 C. uncooked quinoa
4 C. chicken broth
1 tsp. dried oregano
1 tsp. dried thyme
1 lb. shrimp, raw/tail-on
3 T. unsalted butter*
1/2 tsp. red pepper flakes,
(optional)
salt/pepper, to taste
fresh chopped parsley (garnish-
optional)
wedges lemon- for serving

Place a large non-stick skillet over
medium heat & add 3 T. butter –
melt completely. Add onion, bell
pepper, celery & garlic – cook 3-4
minutes until onion & bell pepper
have begun to soften. Add uncooked
quinoa – stir to combine & cook 1
minute, toasting the quinoa. Add
chicken broth & bring to boil – reduce
heat to Low then add oregano & thyme;
stir to combine. Cover & simmer 15
minutes.
After quinoa has simmered 15 minutes:
remove lid & stir. Add shrimp then arrange
on top of quinoa (shrimp will probably
cover entire top of dish – you might have
to nestle a few into mixture until cooked
through.) Remove lid & test doneness of
quinoa (it’s done when completely soft
but still ‘pops’ a bit when eaten. The
quinoa should have absorbed nearly all
liquid but it will continue to absorb
moisture as it sits. Remove skillet from
heat; melt remaining 3 T. butter in
microwave & stir garlic, salt/pepper
flakes into melted butter then drizzle
over shrimp. Sprinkle top with parsley
(if using) & serve immediately with
lemon wedges on the side.
Serves 8-10

*if you don’t want to use butter you
can substitute with same amount of
olive oil

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

Easy, Creamy Chicken & Mushroom
Pasta

3 chicken breasts, sliced into strips
1 (10 1/2 oz) pkg. mushrooms sliced
thinly
1 (11.28 oz) pkg. penne pasta
1 shallot, finely chopped
4 cloves garlic, crushed
2 1/2 C. chicken stock
8 T. cream cheese
salt/black pepper, to taste
handful chopped fresh Italian parsley,
finely chopped (garnish)

Cook pasta to al dente; reserve 2 ladles
pasta water & drain cooked pasta. Spray
a frying pan with nonstick cooking spray –
add chicken strips & cook until lightly
golden on both sides; remove & set
aside. Spray pan with a little more
nonstick spray – add shallot, garlic &
mushrooms – fry 2 minutes. Add a little
stock & reduce down – repeat with a
little stock until mushrooms are golden.
Whisk cream cheese in remaining stock
& reserved pasta water then add to pan
with mushrooms – bring to boil. Simmer,
uncovered, until sauce reduces down &
starts to thicken slightly. Add pasta &
chicken to pan & continue to simmer until
chicken is thoroughly cooked & sauce has
thickened. Stir parsley into mixture &
season well with salt/pepper. Serves 4

(recipe: slimmingeats.com)
———————————
Spinach Dip Crescent Bites
(appetizers)

2 T. butter
1 C. chopped green onion (about
1 bunch, white & green both)
2 cloves garlic, minced
1 C. chopped red bell pepper,
seeded (1 large)
1 (10 oz) pkg. frozen chopped
spinach, thawed/well squeezed/
drained
8 oz. cream cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/3 C. mayonnaise
1 T. fresh lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan chehese
2 tubes refrigerated crescent rolls

Preheat oven 375 degrees F.
In a saute pan over medium heat
melt butter; add green onion, bell
pepper & garlic -saute 3-4 minutes.
Add spinach & cream cheese – stir
mixture & blend in cream cheese until
melted. Stir in salt/pepper, paprika,
crushed red pepper flakes, mayo,
lemon juice, water chestnuts &
Parmesan – remove from heat. Unroll
one pkg. crescent rolls & place on a
baking sheet. Using your fingers, gently
press seams together to seal. Spread
spinach mixture evenly over dough,
leaving about 1/2-inch border along
edges. Unroll other pkg. rolls & place
on top of spinach mixture – press edges
together to seal – gently press seams
together. Bake 20-25 minutes until
roll dough is golden brown. Cut into
small squares & serve (NOTE: a pizza
cutter works very well for cutting them).

(recipe: thekitchenismyplayground.com)
——————————–
Crockpot Bacon/Spinach Quiche

1 T. butter
10 eggs
1 C. milk
1 C. chopped spinach
8 oz. shredded cheese
1/2 tsp. black pepper
10 slices bacon, chopped
(or 3/4 C. real bacon bits)
1/2 C. chopped spinach (or
any other vegetable)

Spray insides of crockpot with
nonstick cooking spray. In very
large bowl combine eggs, milk,
cheese, spinach & pepper – pour
into crockpot. Sprinkle cooked
bacon on top. Cover & cook on
Low 4 hours. Serves 8

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

Spicy Oven-baked Pork Chops

4-6 bone-in pork chops (or boneless,
if desired)
1 C. ketchup
1/4 C. water
2 T. apple cider vinegar
2 T. Worcestershire sauce
2 T. brown sugar
1/2 tsp. salt
1 tsp. dried onion flakes (or
finely chopped onion)
1 tsp. minced garlic
2 tsp. Cajun seasoning*

Preheat oven 375 degrees F.
Place chops in a baking dish or
iron skillet. Whisk together
remaining ingredients in a bowl
& pour over chops. Bake 45-60
minutes uncovered until chops
are done in center. Serves 4-6

*Homemade Cajun Seasoning
(makes about 1/3 C.)

2 T. paprika
1 tsp. black pepper
1/2 tsp. red pepper flakes (or
more, if desired)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. oregano

Combine all ingredients & store in
airtight container.

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

Crockpot Peanut Butter Fudge Cake
(use medium-sized crock, not large)

3/4 C. sugar
1/2 C. flour
3/4 tsp. baking powder
1/2 C. milk
1/2 C. peanut butter
1 T. coconut oil
1/2 tsp. vanilla
2 T. cocoa powder
1 C. boiling water

vanilla ice cream

Spray insides of crockpot with
nonstick spray.
In bowl combine 1/4 C. sugar, flour &
baking powder. In another bowl combine
milk, peanut butter, oil & vanilla; whisk
until smooth. Combine milk mixture with
dry ingredients (makes a thick batter.)
Spread batter evenly into crockpot.
In microwave, heat 1 C. water to boiling
(about 3 minutes) then add in remaining
sugar & cocoa powder; whisk to dissolve
sugars. Pour this directly over cake
batter in crockpot. Cover & cook on High
1 1/2 – 2 hours until spongy & springs back
to the touch, it will not be firm. Spoon
into bowls while warm; top with vanilla
ice cream, if desired.

(recipe: thetaylor-house.com)

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

Not much new around here, supposed to go
to another grandson baseball game but it’s just
too hot for me (I don’t do well in heat, even in
the shade). Middle son is going to cook me
dinner tonight (for Mother’s Day) – I’m guessing
it will be something like brown rice & mixed
oriental veggies (he’s vegetarian) – oh well, I
don’t have to cook, so I’m looking forward to it!

Have a great day!!!

Hugs;

Pammie

Another day in the life…

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

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

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

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

No-Bake Caramel Shortbread Pie

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

Caramel Filling:

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

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

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

(recipe: iambaker.net)
——————————-

4-Ingredient Chicken Thighs

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

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

(recipe: 1krecipes.com)
———————————–

Mashed Potato Pie

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

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

(recipe: 1krecipes.com)
——————————

Foil-grilled/baked Asparagus

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

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

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

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

Sausage & Vegetable Skillet

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

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

(recipe: tasteofhome.com)
—————————-

Crockpot Parmesan/Garlic Potatoes

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

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

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

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

4-Ingredient Ice Cream Muffins

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

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

(recipe: foodnetwork.com)

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

Hope you’re having a good day!

Hugs;

Pammie

It’s Thursday already!

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

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

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

Pecan Pie Pound Cake

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

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

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

(recipe: 1krecipes.com)
———————————

Watermelon/Cucumber/Feta Salad
(cubed)

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

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

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

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

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

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

Crockpot Mushroom/Onion Chops
with Gravy

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

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

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

Orange-Chicken Pasta Salad

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

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

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

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

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

Strawberry/Spinach Pasta Salad
with Orange Poppy Seed Dressing

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

Orange Poppy Seed Dressing

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

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

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

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

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

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

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

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

Hope you’re enjoying your day;

Hugs;

Pammie

Short post – back’s acting up . . . again…

Been kind of ‘under the weather’ the past three days – not sure exactly ‘why’, but my lower back is seized up  – again. (I’m thinking this time it might be from stress). When it does this, it’s extremely painful to stand for very long; walking is also painful. Best thing: sitting or lying down. It will eventually go away and I’ve been knitting up a storm, reading the latest murder mystery and catching up on word-search puzzles so I’m OK.

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

Country Apple Fritter Bread

1/3 C. light brown sugar
1 tsp. cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
2 apples, peeled/chopped

Creme Glaze:

1/2 C. powdered sugar
2 T. milk or cream

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray (or
line pan with foil & spray
foil). In a bowl mix brown
sugar & cinnamon. In a
medium bowl beat gran.
sugar & butter using an elec.
mixer until smooth & creamy.
Beat in eggs, one at a time,
until blended; mix in vanilla.
Combine & whisk flour & baking
powder in another bowl; add
into creamed butter mixture-
stir until blended. Mix  milk into
batter until smooth. In small
bowl combine sliced apples &
brown sugar; toss to coat.
Pour half batter into prepared
loaf pan; add half apple mixture
on top of batter. Lightly pat
apple mixture into batter.
Pour remaining batter over apple
layer & top with remaining half
apple mixture & sprinkle remaining
brown sugar/cinn. mixture on top.
Using a knife tip, gently swirl brown
sugar on top. Bake 50-60 minutes
until center of loaf comes out clean
when tested using a toothpick. Allow
cake to cool at least 15 minutes before
drizzling top with glaze.
Glaze:
In small bowl mix powdered sugar
& milk until well mixed. Drizzle
over top of cooled cake.

(recipe: food.com)
———————————

Pork Chops with Caramelized Onion/
Mushroom Sauce
(Crockpot)

4 boneless pork chops
flour
salt/black pepper
6 medium fresh mushrooms,
sliced
2 T. olive oil
2 T. unsalted butter, divided
1 medium yellow onion, sliced &
separated into rings
1 (14.5 oz) can beef broth
1 1/2 tsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. dried thyme
1/4 C. Half & Half (optional)
1-2 T. cornstarch (optional)
1 bay leaf (optional)
=
Cooked rice/noodles or
mashed potatoes
=
Season chops with salt/pepper.
Heat oil in cast iron skillet over
medium-high heat; saute until
golden brown then remove. Add
onions to skillet & lightly brown –
remove. Add 1 T. unsalted butter –
when melted, saute mushrooms.
Remove & de-glaze pan with 1/3
C. beef broth – pour remaining
broth into crockpot. Add sauce
from skillet, Worc. sauce & spices –
add chops, onions & mushrooms.
Cover & cook on Low 7-8 hours
until very tender. Remove bay leaf
& throw away. Turn crockpot to
High & add 1 T. butter. In small
bowl mix cornstarch and Half & Half;
whisk to blend well then pour into
crockpot & whisk. Cook an additional
15-20 minutes (depending on thickness
of sauce preferred). Serve over cooked
rice/noodles/mashed potatoes, if
desired.

(recipe: Mike Suddaby-Facebook)
————————————–
Skillet Beef Tamales

1 lb. lean ground beef
1/3 C. chopped red pepper
1/3 C. chopped green pepper
2 C. salsa
3/4 C. frozen corn
2 T. water
6 (6 inch) corn tortillas, halved &
cut into 1/2 inch strips
3/4 C. shredded Cheddar cheese
5 T. sour cream

Spray large nonstick skillet with
nonstick cooking spray. Cook beef
& peppers over medium heat 6-8
minutes until beef is no longer pink
& vegetables are tender; drain. Stir
in salsa, corn & water – bring to boil.
Stir in tortilla strips; reduce heat &
simmer, covered, 10-15 minutes until
tortillas are softened. Sprinkle with
cheese & cook, covered, 2-3 minutes
until cheese melts. Serve with sour
cream. Serves 5

(recipe: tasteofhome.com)
——————————-

Cream Cheese Garlic Butter

1 clove garlic, finely minced
1/4 C. butter
4 oz. cream cheese
1/4 tsp. black pepper
1/2 tsp. Italian seasoning
1/4 tsp. salt

Mix all ingredients in a bowl –
refrigerate until ready to use.

(recipe: Pinterest.com)
———————————-

Mexican Cinnamon Cookies

2 3/4 C. flour
2 large eggs
2 tsp. cinnamon
1 stick (8 T.) unsalted buttter,
room temp.
1 1/2 C. plus 2 T. sugar, divided
1/2 C. shortening (or unsalted
butter)
1/2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla

Preheat oven 400 degrees F.
Line baking sheet with parchment
paper. Beat butter, eggs, shortening,
vanilla & 1 1/2 C. sugar at medium
speed, using elec. mixer, until creamy.
Combine flour, baking soda, salt &
cream of tartar in another bowl;
sift into butter mixture & mix to
combine. In separate bowl stir
cinnamon & 2 T. sugar. Scoop
1 T. dough & roll into a ball.
Toss in cinnamon/sugar mixture
& place on baking sheet. Bake
8-10 minutes. Cool completely
before serving. Makes 3-4 dozen
cookies

(recipe: 12tomatoes.com)

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

I had all kinds of plans to copy Mexican
recipes for you for today (Cinco de Mayo)
but then the back-thing popped in & I
totally forgot! (Love being on my
computer, but sitting in my office chair
while doing it is not a good idea).

Hope you have a GREAT CINCO DE MAYO!!!

Hugs;

Pammie

Wednesday – we have BUNNIES!

Every year we look forward to spotting our BUNNIES in our yard. Every year we have two wild brown bunnies that live in our black raspberry bushes. Last year, for whatever reason, they didn’t come back BUT…they’re here NOW! YAY! For our family it’s like a sign of Spring, along with all the lovely forsythia bushes blooming, the hyacinth, daffodils, narcissus and others – FINALLY Spring has come to our little corner of the world. Today it’s a bit overcast but still . . . it’s 72 degrees F.! I love having the sun out and warmer weather – makes me smile a lot.

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

 6-Ingredient Pudding Cake

9 sheets cinnamon graham crackers
1 3/4 C. cold milk
1 ( 1 oz) pkg. instant vanilla pudding mix
1 C. fresh raspberries, divided
1 C. fresh blueberries, divided
2 1/2 C. Cool Whip, thawed/divided

Line bottom of a 9 X 9″ square baking dish
with 4 1/2 graham crackers. In medium
bowl whisk milk & pudding mix until
slightly thickened – let stand 2 minutes until
soft set. Stir in 3/4 C. each of berries; fold
in 2 C. Cool Whip. Spread half of pudding
over graham crackers; repeat layers.
Cover & refrigerate 2 hours.
Just before serving, dollop with remaining
Cool Whip & berries. Serves 12

(recipe: everydaydiabeticrecipes.com)
———————————
Ritz Cracker Chicken

4 chicken breasts
1 C. Ritz (or other butter crackers),
crushed
1/2 tsp. garlic salt
black pepper, to taste
2 eggs
1/2 C. butter

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In small bowl mix cracker crumbs,
garlic salt & pepper. Whisk eggs in
a shallow pie plate or pan.Dip each
chicken breast into beaten eggs then
dredge in cracker crumbs, coating
completely – place in prepared
pan. Cut butter into small pieces &
dot over top of chicken. Bake 30-35
minutes until chicken is cooked through.
Serves 4

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

Cheesy Garlic-Roasted Asparagus

1 lb. asparagus spears, woody ends
removed
3 T. olive oil
1 T. minced garlic (or 4 cloves, minced)
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 1/4 C. shredded mozzarella cheese

Preheat oven 425 degrees F.
Lightly spray a baking sheet with nonstick
cooking spray. Arrange asparagus on sheet.
In small bowl mix olive oil, garlic, salt/pepper-
drizzle over asparagus & toss to coat evenly.
Bake 10-15 minutes until just beginning to
get tender. Remove from oven & top with
shredded cheese. Return to oven & broil
(or grill) until cheese melts  (4-5 minutes).
Adjust salt/pepper & serve immediately.
Serves 4-6

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

Crockpot Lasagna

1 (25 oz) bag frozen cheese ravioli
1 lb. ground beef, browned
3 (14-15 oz) cans crushed tomatoes
1 T. Italian seasoning
1 T. garlic salt
4 C. shredded mozzarella cheese
1/4 C. Parmesan cheese (optional)

In large skillet brown beef; drain. Stir
in tomatoes & seasoning. In crockpot
cover bottom with some of the sauce.
Place a layer of ravioli across bottom;
a layer of mozzarella – repeat layers
until all meat & ravioli are used. (end
with meat sauce on top layer.) Top
with rest of mozzarella & add Parm.
cheese on top (if desired). Cover &
cook on Low 4 hours.
Turn off heat & let stand 15 minutes
before serving. Cut & serve.

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

Creamy Steak Fettucini

1 (12 oz) pkg. fettucini
2 T. olive oil
kosher salt/black pepper
1 lb. sirloin steak.
2 T. butter
2 cloves garlic, minced
2 T. flour
2 C. milk
1 T. fresh chopped parsley
1/2 C. fresh grated Parmesan cheese
1 1/2 C. halved cherry tomatoes
2 C. baby spinach

bottled Balsamic glaze, for drizzling

Cook fettucini accordg. to pkg.
directions until al dente; drain.
Season steak generously with salt/
pepper. In large skillet over medium-
high heat add 2 T. olive oil & cook
steak until desired doneness. Transfer to
a plate to let rest 10 minutes then
slice thinly.

Alfredo Sauce:

Add butter to skillet & melt; add garlic-
cook 1 minute. Whisk in flour – cook
1 more minute then add milk & simmer
until thickened, 5 minutes. Add parsley,
Parmesan & tomatoes – cook 2 minutes.
Add cooked fettucini & toss to coat. Add
spinach & toss until wilted. Top with
sliced steak & drizzle with balsamic glaze.
Serves 4

(recipe: delish.com)
————————————–
Spinach & Artichoke-stuffed Shells

24 jumbo pasta shells (about 12 oz)
10 oz. frozen, chopped spinach,
thawed/drained & squeezed dry
1 (14 oz) can artichoke hearts, drained/
roughly chopped
1 C. whole milk ricotta
8 oz. cream cheese, room temp.
2/3 C. grated Parmesan cheese
kosher salt/black pepper
1 C. Half & Half
1 C. shredded mozzarella cheese
2 T. olive oil
1/3 C. panko bread crumbs
1/4 C. chopped fresh Italian
parsley, (optional)
=
Cook pasta accordg. to pkg. directions
for al dente; drain.
Preheat oven 425 degrees F.
Mix spinach, artichokes, ricotta,
4 oz. cream cheese, 1/3 C. Parm. cheese,
1 tsp. salt & few grinds black pepper in
medium bowl. Whisk together Half &
Half, mozzarella, remaining 4 oz. cream
cheese, remaining 1/3 C. Parm. cheese &
1 tsp. salt in medium microwave-safe
bowl until smooth & combined. Heat in
microwave in 30 second increments,
stirring between each, until warm &
smooth, about 2 minutes. Spread
1/2 C. cheese sauce in bottom of a
9 X 13″ baking dish. Stuff a heaping
Tablespoon spinach mixture into each
shell & arrange in baking dish seam-sides
up. Pour remaining cheese sauce over
shells, cover with foil & bake 13-15
minutes until cheese is melted & bubbling.

Mix olive oil, breadcrumbs & parsley (if
using) in small bowl until well combined.
Remove foil from baking dish & sprinkle
mixture over shells. Bake until breadcrumbs
are golden brown & cheese is bubbly,
about 10 minutes. Serves 4-6

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

Quick Toffee/Banana Pudding

1 C. heavy cream
8 T. butter
2/3 C. packed light brown sugar
1/3 C. maple syrup
6 slices store-bought gingerbread
cake
2 large bananas, sliced
1/2 C. chopped pecans

Preheat oven 375 degrees F.
Combine cream, butter, sugar &
syrup in small pan & heat gently,
stirring constantly until smooth &
melted. Layer cake & bananas in
9 inch square baking pan; pour
sauce on top & sprinkle with pecans.
Bake 10 minutes until sauce is
bubbly. Serve hot. Serves 6

(recipe: cookstr.com)
=======================

With both our middle & youngest sons home now
our schedules have changed a bit – more cooking
for me (I don’t mind). Middle son got a new job
at another Hilton hotel about 20 minutes from
where we live & will probably start either Monday
or Tuesday of next week (front desk). That is a good
thing for him; he was looking for a management
position but they told him if he really ‘hustled”
that might be a possibility in the near future, so
that’s good.

With oldest grandson’s baseball & track games,
my husband & I are a bit more busy than usual.
I’m still going to my two knit groups & all the other
activities so I guess the old expression: “That which
doesn’t kill me makes me stronger” sort of applies.
(grin).

Hope you are able to enjoy a little of the
Spring weather where you are!

Hugs;

Pammie

PS: Keep forgetting to mention: gas prices are
UP in our area, from $.259/9 to now $2.89/9
or $2.99/9, depending on where you go. I was
just glad I had 10 cents off per gallon through
Kroger – every little bit helps, right?

 

It’s Friday!

It’s another nice day out, sunny & breezy – right now it’s 57 degrees F. with a high expected of 64! YAY! We now have daffodils & hyacinth blooming and we finally saw our two (adult) rabbits in the back yard yesterday. Every year we look for them and haven’t seen them in almost a YEAR! I really am glad they (or their offspring) are still around. This morning found husband & I getting up early to take my van into the dealership – the heater fan makes a loud humming noise when you put it on medium to high. We were driving the other day & husband turned on the heat – we heard a funny sound then the loud hum noise s0 we’ll see what that’s all about when the dealership calls back. Went out to breakfast at our favorite spot: Village Place – casual dining, friendly staff, big portions – what’s not to like!?

Here’s the teal & white baby blanket I finally finished; it’s going to the Detroit Veteran’s Hospital for their September baby shower for vets wives.

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

Rice Krispie Peanut Butter Balls

1 C. corn syrup
1 C. powdered sugar
1 C. peanut butter
1 tsp. vanilla
4 C. Rice Krispies cereal

Lay sheets of waxed paper
on baking sheets.
In very large saucepan stir
together corn syrup & sugar –
bring to boil, stirring constantly.
Remove from heat & add peanut
butter & vanilla; stir until smooth
then stir in cereal. Drop by spoonfuls
onto waxed paper. Cool slightly &
roll into balls. Makes 3 dozen

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

Chicken Cornbread Casserole

1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 (8.5 oz) box corn bread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 C. salsa
1 (4 oz) can green chilies, drained/
chopped
1 (14 oz) can whole kernel corn
2 C. cooked chicken breast, shredded
1 1/2 C. Mexican 4-cheese blend, cheese,
shredded
1 T. fresh chopped cilantro (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated – pour into
prepared dish. Bake 15-20 minutes
until just set. Combine enchilada
sauce, salsa, green chilies, corn, cumin
& red pepper flakes in a bowl. Remove
cornbread from oven; poke top of
cornbread all over with a fork & pour
enchilada sauce mixture over top.
Spread shredded chicken on top &
sprinkle cheese all over top. Return
to oven & bake 15-20 minutes longer
until cornbread is cooked through &
cheese is melted. Remove from oven
& let cool 5-10 minutes before
cutting. Garnish with cilantro &
serve hot. Serves 6

(recipe: 12tomatoes.com)
———————————–
Porkchop/Potato Casserole

6 large pork chops
6 medium potatoes-peeled/
salt/pepper, to taste
cut into round slices
flour
1 large can cream of mushroom
soup
1/2 (soup can) water
oil for frying

Preheat oven 350 degrees F.
In 9 X 13″ baking dish layer
sliced potatoes & sprinkle
with salt/pepper. Coat pork
chops with flour. Heat oil in
large skillet & brown chops
on medium-high heat, flipping
to brown both sides. Arrange
cooked chops on top of sliced
potatoes. Heat soup with water
in saucepan & pour over chops/
potatoes. Cover with foil & bake
1 1/2 hours. Serves 4

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

Crockpot Stuffed Pepper Soup

1 lb. ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes,
juice included
with roasted garlic & onions
(Red Gold)
2 C. green or red peppers, chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice

In skillet brown ground beef &
onions over medium heat; drain &
place in crockpot. Add rest of
ingredients; cover & cook on Low
6-8 hours. Serves 8

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

Ham ‘n Grits

3 C. water
3/4 C. quick cooking grits
1/2 tsp. salt
4 T. butter or margarine
2 eggs, beaten
1/4 tsp. garlic powder
1 C. cooked ham, chopped
1/4 C. green onions, chopped (can
use regular onions)
several drops hot sauce (optional)
1 C. shredded Cheddar cheese (or
cheese of your choice), divided

Preheat oven 375 degrees F.
Spray a large casserole dish with
nonstick cooking spray (Poster
used a 9 X 5″ loaf pan)
In a large pot bring water & salt to
a boil; add grits & cook 5 minutes
until thick. Remove from stove &
add butter, eggs, garlic powder,
ham, green onions, hot sauce & half
the cheese. Mix well & pour into
prepared dish. Bake 30-35 minutes
uncovered.

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

Roasted Asparagus & Spinach Pasta
Salad

8 oz. penne (or any tubular pasta),
uncooked
1 lb. fresh asparagus, cut into 1″
pieces
2 T. olive oil
1/4 tsp. salt
3 C. fresh baby spinach
2 T. toasted sesame seeds
1 C. coarsely chopped cashews
1/2 C. shredded Parmesan cheese

Dressing:
1/2 C. olive oil
1/2 C. chopped green onions
1 clove garlic, finely minced
5 T. white wine vinegar
2 T. soy sauce
1 tsp. toasted (dark) sesame oil
1 tsp. Dijon mustard

Cook pasta accordg. to pkg. directions;
rinse & drain.
Preheat oven 400 degrees F.
Lay asparagus on a baking sheet &
drizzle 2 T. olive oil – toss to coat &
sprinkle with 1/4 tsp. salt. Roast
asparagus 8-10 minutes until it’s
crisp/tender – stir after 5 minutes.
Remove & let cool.
Place all dressing ingredients (except
for oil) in a blender – pulse a few times
to mix. With blender running, add oil in
a steady stream (SEE NOTE). Mix the
pasta, spinach, asparagus & sesame
seeds in a large bowl. Toss in dressing
& top with cashews & cheese.
Serves 6-8

NOTE: Poster said: You have to remove
the little glass thing in the lid (so as to
prevent making a mess) cover most of
the hole with a paper towel while
you’re adding the oil

(recipe: bakeatmidnite.com)
——————————–
Beef & Pepper Skillet

1 lb. ground beef
1 (14.5 oz) can diced tomatoes
with green chilies, undrained
1 (14.5 oz) can beef broth
1 T. chili powder
1/4 tsp. salt
1/8 tsp. garlic powder
2 C. instant brown rice
1 medium red pepper, sliced
1 medium green pepper, sliced
1 C. shredded Colby-Monterey
Jack cheese

In large skillet cook beef over
medium heat 6-8 minutes until
meat is no longer pink; drain. Add
tomatoes, broth, chili powder, salt &
garlic powder – bring to boil. Stir in
rice & peppers; reduce heat & simmer,
covered, 8-10 minutes until liquid is
absorbed. Remove from heat; sprinkle
top with cheese & let stand, covered,
until cheese is melted. Serves 6

Freezer option:
Before adding cheese to recipe, cool
beef mixture. Freeze beef mixture &
cheese separately in freezer containers.
To use: partially thaw in fridge overnight.
Heat mixture in saucepan, stirring
occasionally & adding a little broth if
necessary. Sprinkle top with cheese &
let cheese melt.

(recipe: tasteofhome.com)
——————————-
Cherry Pie Cookies

1 C. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1/3 C. sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 C. flour
1 can cherry pie filling
melted white chocolate, for
drizzling on top

Preheat oven 350 degrees F.
Spray mini muffin pan with
nonstick spray. Cream sugar &
butter together; add egg &
vanilla; mix. In separate bowl,
combine sour cream, salt & soda.
Add flour & sour cream to butter
mixture, beat until smooth. Scoop
dough out* into muffin cups. (no
need to roll out dough, it will bake
the same). Bake 15-18 minutes making
sure they don’t get too brown. Right
after removing from oven use a small
measuring spoon to gently push in
middle of each cookie, forming a cup.
(Don’t push through cookie completely,
just make a well for the pie filling).
Let cookies cool in pan 10-15 minutes
then gently run a thin knife around edges
to remove. Place pie filling in a bowl.
Use a fork to fill each cookie cup with
cherries (poster said her cups held
2-4 cherries, each). When filled, drizzle
tops with melted white chocolate,
if desired. Makes about 30

(recipe: butterwithasideofbread.com)

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

It’s been another busy week; with all that’s
been going on, my back was really hurting
yesterday and I ended up ‘begging off’ of
going to grandson’s baseball game. (Monday:
2 1/2+ hours sitting in a folding chair at
baseball; Tuesday babysitting 1 yr old then
2 1/2 hrs. sitting on a banquet bench at
knit group; Weds. 2 hrs. sitting in folding
chair at library knitting group then 1 1/2
hrs. in folding chair at special needs group)
by Thursday night my back was screaming!
Back is doing better now, I told oldest son
I’d really try to make the Monday baseball
game – we’ll see. The really GOOD thing is:
(other than picking up my van) I don’t have
anything SPECIFIC I HAVE to do or go to
until church Sunday! AND they’re having
what they call “Small Groups” Sunday
evening, so no choir practice, either! YAY!
(don’t get me wrong – I LOVE choir practice!).

Hope you are doing OK (or better) today-
looking at the weather report for tomorrow
there’s a 30% chance of snow! (but, as my
husband reminded me: “It’s ONLY 30%!” so
that’s Ok…I guess).  I’m thinking of making
Pierogies & Polish Sausage for dinner tonight –
it’s been such a ‘busy/crazy/nothing normal”
week, I haven’t cooked like I usually do (and
having middle son home – the one who loves
to eat – it seems funny not having any left
overs in the fridge!)

Enjoy your day!

Hugs;

Pammie