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

 

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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

It’s PICNIC Day!

Today starts off a weekend of fun for my church – today we are having an Indoor Picnic! Tomorrow is the 50 year celebration of our church so it’s been almost a month of various fun activities. People who used to sing in our choir are joining the choir today and tomorrow (we have 15 ‘extra’ people!) – I have to be a choir practice at 4 p.m., then at 5 we will have an indoor picnic followed by a Memories presentation/slide show with lots of photos of people who have attended through the years. Tomorrow morning the ‘extra’ people will also be singing with the choir; for the usual Sunday School hour we will be having a group ‘Question & Answer’ period with the various pastors who have been with our church through the 50 years – that ought to be FUN! After the morning service is a catered dinner in the gym – so MORE fun! I’m excited to see people I haven’t seen in many years – one couple in particular; I’ve known them since around 1988 or so, the husband used to be our Youth Pastor at the church I’m at with my special needs group. They moved and are now pastoring a large church up North; I haven’t seen them in a good 15 years so it will be really nice to finally re-connect!

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

Seafoam Salad

1 (29 oz) can pears in heavy
syrup, juices reserved
1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) pkg. Cool Whip,
thawed
1 (6 oz) pkg. strawberry or
raspberry Jell-O

Whipped cream

Place pears in medium saucepan
over medium-high heat & bring to
boil. Remove from heat & whisk
in Jell-O, stirring until fully
dissolved. Transfer mixture to
blender & add cream cheese &
pears – blend until both are
smoothly incorporated. Pour
mixture into large bowl then
gently fold in Cool Whip. Lightly
spray a Bundt pan with nonstick
cooking spray then pour  mixture
into Bundt pan. Refrigerate
3-6 hours until completely set.
When ready to serve fill a large
bowl (bigger than Bundt pan) with
hot water. Carefully dip bottom of
Bundt pan into warm water to
loosen edges of Jell-O then invert
Bundt pan onto a serving plate.
Top individual servings with whipped
cream, if desired.
Serves 8-10

(recipe: 12tomatoes.com)
———————————-

Israeli Salad

2 large tomatoes, diced
1 large cucumber, diced
1/2 medium red onion, diced
2 bell peppers (any color) diced
juice from 1 lemon, to taste
1 1/2 T. Italian seasoning
4 T. olive oil
salt/pepper, to taste

Toss all ingredients together in
large bowl. Eat now or
refrigerate until ready to serve.
Serves 4

(recipe: 12tomatoes.com)
——————————–

Easy Peach Freezer Jam

1 (1.75 oz) pkg. no-sugar-needed
fruit pectin
5-6 ripe peaches, peeled/diced
3/4 C. sugar
3/4 C. unsweetened white grape
juice
5 (8 oz) mason jars or tupperware
containers
1/2 to 1 T. lemon juice
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

In large bowl place ice cubes &
cold water.
Bring large pot of water to boil &
carefully lower peaches into water;
cook 30 seconds then remove from
water & place in ice bath to prevent
further cooking. Once cool, peel skins
off & dice into small pieces. Puree
peaches in food processor or blender
until smooth. Pour grape & lemon
juices in medium saucepan & bring
to boil over medium-high heat – stir
in pectin. Make sure mixture is at a
rolling boil & use a wire whisk to stir
until pectin is fully dissolved – cook
1 minute. Add in peach puree, sugar,
cinnamon & nutmeg – let cook (boiling)
5-6 minutes. Remove from heat & pour
into glass containers, making sure to
leave space on top for jam to expand
in the freezer. Let cool fully then seal
jars & store in freezer. Serves 8-10

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

Zucchini Tomato Gratin

1 T. olive oil
2 cloves garlic, minced
2 T. finely chopped onion
2 fresh basil leaves, chopped
1/2 C. white rice
2 small zucchini, sliced
1/4″ thick
4 medium tomatoes, sliced 1/2
inch thick
1 C. boiling water
salt/pepper
1/2 C. grated Asiago cheese (OR)
1/4 C. grated Parmesan or
Romano cheese

Preheat oven 375 degrees F.
Place oil in 8inch square baking
dish & spread around bottom of
dish. Sprinkle garlic, onion & basil
over oil. Spread rice on top evenly.
Layer zucchini & tomato slices over
rice & pour boiling water over top.
Season with salt/pepper. Bake 20
minutes. Sprinkle top with cheese
& bake another 10-15 minutes
until cheese is golden brown &
vegetables & rice are cooked.
Serve immediately. Serves 4

(recipe: cookstr.com)
———————————

Crockpot Provincial Chicken

2 lb. boneless skinless chicken,
cubed
2 (15 oz, ea) cans diced tomatoes
2 zucchini, diced
1 (10.5 oz) can cream of chicken soup
2 T. balsamic vinegar
1 T. dried, minced onion
2 T. diced parsley
1 T. dried basil
1 C. shredded Cheddar cheese
1/2 C. sour cream

cooked bowtie pasta for 6

Place chicken, tomatoes, zucchini,
soup, vinegar, onion & spices in
crockpot & mix together. Cover &
cook on Low 4 hours or High 2 hours.
Remove lid, stir in cheese & sour
cream – cook an additional 15 minutes.
Serve over cooked pasta. Serves 6

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

Crispy Corn Bread

1 T. unsalted butter
1 1/2 C. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1 1/2 C. buttermilk
2 T. unsalted butter

Preheat oven 450 degrees F.
Place butter in 12″ skillet &
place in oven.

NOTE: Watch butter carefully
When butter in large skillet (in oven)
is smoking, carefully remove from
oven & swirl butter around to coat
bottom of skillet

In large bowl sift dry ingredients together.
In medium bowl whisk egg until
frothy then whisk in buttermilk.
Add wet ingredients to dry &
mix thoroughly. Melt 2 T. butter
in small skillet & whisk into batter.
Pour batter into smoking skillet; it
should sizzle. Bake 15 minutes until
top of bread is golden brown &
edge has pulled away from side of
skillet; remove from oven.
Cut cornbread into 6 wedges in
skillet & serve hot.
Serves 6

(recipe: cookstr.com)
———————————

Garlic Steak & Potato Foil Packs
(grill or oven)

Serves 4

2 1/2 lb. top sirloin steak, trimmed
of fat & cut into 2 1/2″ to 2″ X 2″ pieces
1 lb. baby yellow potatoes, quartered
(or halved if less than 1 inch)
3 T. olive oil
salt/pepper, to taste
1 T. minced garlic
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
Optional: fresh thyme or parsley
for topping

OVEN:
Preheat oven 425 degrees F.
In large bowl combine steak
pieces, olive oil, salt/pepper, garlic
& seasonings – toss to combine.
Divide steak & potatoes between
four 12 X 12″ sheets of foil. Wrap
boil tightly around contents to
form foil packets. Place packets in
oven & cook 20-25 minutes until
cooked through to desired doneness*.

GRILL:
Heat grill  to High heat.
Follow same method for preparing
foil packets; place packets on grill
& grill about 10 minutes on each
side until steak & potatoes are
cooked through.
NOTE: If you prefer a char on your steak
open packets at end of cooking & cook
a few minutes directly on grill.

For baking, you can switch oven to Broil,
open packets & broil a few minutes.

*For medium doneness on steak, boil
potatoes first, 5 minutes, before adding
to bowl & proceeding with rest of directions.
(Helps them cook faster once in foil packet).

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

Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta cheese,
cut into small cubes
2 pkgs. taco seasoning mix (dry)
1 lb. ground beef
1 (15 oz) can refried beans

tortilla chips for dipping

Brown ground beef in a skillet;
drain. Stir in taco seasoning (without
adding water) & place in crockpot.
Add cheese cubes & refried beans
to crockpot & stir. Cover & cook on
Low, stirring frequently. Once cheese
is melted & mixture is heated through
place crockpot on Warm & serve with
tortilla chips for dipping.

NOTE: Poster also said that this dip
is great on burritos. They also, at
various times, have added some salsa
& sliced jalapenos to this dip.

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

Planning on making this for an upcoming

picnic!

Caramel Apple Dump Cake

2 cans apple pie filling (or other fruit)
1 box yellow cake mix
2 sticks butter, melted (1 Cup)
1/2 C. caramel sauce (ice cream topping)
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (or walnuts),
optional

Whipped cream, Cool Whip or ice
cream – garnish, optional

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Mix pie
filling & caramel sauce together &
pour into prepared pan- spread evenly
(you may add cinnamon, if using). Pour
dry cake mix on top of mixture & spread
evenly. Top with melted butter & nuts
(if using). Bake 45-50 minutes until top
is golden brown & filling is bubbly around
edges. Serve with optional garnishes.

(recipe: all-my-recipes.com)

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

Our weather has cooled off a bit due
to thunderstorms last evening – it’s
currently 67 degrees F. – looking at
next week it’s going to be in the
mid 80’s (that’s OK!) Glad the pastors
chose to have a INDOOR picnic – “just
in case” of inclement weather!

Hope you are having a GREAT day!

Hugs;

Pammie

I’ve got a HEAD ACHE!

Just spent a good hour talking/listening to women at AAA – UGH! Let me clarify: we received a form from our car insurance (AAA) asking us to fill it in concerning our medical coverage. Husband got a bit frustrated about it and called them 3 days ago (while I was out). It seems he came away with the impression that if we were in an auto accident we would NOT be covered for medical! WHAT? I encouraged him to call AAA again (with both of us on the line) and see what that’s all about. It seems they did not have our updated medical information AND, since we are now BOTH covered by Medicare, things have changed A LOT! For both of us, our medical coverage in accidents will be through AAA, not Medicare – goofy! Throw in LOTS of talking/adjusting money amounts, etc. and our bill will go UP considerably come our next payment due in November – UGH! (Yes, we know we could go through another auto insurance). At the end of said conversation she asks if we would be interested in a AAA Mastercard which would save us 3% on our bill? We decided “OK – whatever…” so she shifts us to another woman (who just happens to be in Florida!). I don’t know exactly how to put this gently – trying not to be POLITICALLY INCORRECT HERE but her accent DROVE ME NUTS! She spoke exceptionally fast and, after about 10 minutes, all I could hear was “Blah, blah, blah Mr. L” (insert our last name) over & over & over. It became a total blur – she asked if my husband wanted me included on the card and the next thing I know – I’M forced to talk with her! DOUBLE UGH! Crazy stuff – it got to the point where I said: “Whatever – I don’t care.” She replied: “Well, Mrs. L – I cannot fill in that portion myself, YOU have to give me your choice of answers.” (Let’s just say: if I were a swearing woman, BOY would she have received my CHOICE ANSWER!”) That being said, we now have a 3% AAA Mastercard coming in the mail. Husband reminded me that the crazy phone call will save us $90 every 3 months – I ‘guess’ it was worth it….sigh.

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

Blueberry Crumble Bars

1 1/2 C. flour
1 1/2 C. quick-cooking oats
1 1/2 C. sugar, divided
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 C. cold butter
2 C. blueberries
2 T. cornstarch
2 T. lemon juice

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish
with nonstick cooking spray.
Combine flour, oats, 1 C. sugar,
cinnamon & baking soda in large
bowl. Cut butter into flour mixture
until it resembles coarse crumbs.
Reserve about 2 C. flour/butter
mixture (for topping). Press
remaining mixture into prepared
dish to form crust. In a medium
saucepan bring blueberries,
remaining 1/2 C. sugar, cornstarch
& lemon juice to boil, stirring
constantly, until mixture is
thickened, about 2 minutes.
Spread blueberry mixture over
crust & sprinkle with reserved
topping mixture. Bake 25 minutes
until topping is just browned.
Cool before cutting.

(recipe: allrecipes.com)
———————————

Grilled Corn Salad

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 C. diced red onion
1/2 bunch fresh cilantro,
chopped (or more, to taste)
2 tsp. olive oil (or to taste)
salt/ground black pepper, to taste

Preheat outdoor grill to medium
heat – lightly oil grill grate. Cook
corn on grill, turning occasionally,
until corn is tender & specks of
black appear, about 10 minutes.
Set aside until just cool enough to
handle. Slice kernels off cob &
place in a bowl. Combine warm
corn kernels with green pepper,
diced tomato/onion/cilantro &
olive oil. Season with salt/pepper
& toss until evenly mixed. Let
rest at least 30 minutes to allow
flavors to blend before serving.

(recipe: supercookingideas.com)
——————————
Parmesan Chicken & Garlic
Zucchini (pan fried)

4 thin chicken breasts, boneless
(under an inch in thickness)
8 T. butter, divided
2 eggs, beaten
1/2 C. Italian bread crumbs (or panko)
1 tsp. pepper
1 C. freshly grated Parmesan cheese
1/4 C. flour
1 tsp. onion powder
2 medium zucchini, sliced semi-thin
3 fresh garlic cloves, minced

Breading:
Beat eggs in a shallow dish. In another
shallow dish combine bread crumbs,
Parm. cheese, pepper, onion powder &
flour – stir to fully combine. In large
hot skillet melt 4 T. butter. Dip each of
chicken pieces in egg mixture then coat
in bread crumb mixture – place in hot
skillet with melted butter. Cook on each
side about 4 minutes or until outside
is crispy & browned & chicken is cooked
completely throughout. Remove from
pan & set aside.
Add 4 T. butter to skillet & saute garlic
about 1-2 minutes; add sliced zucchini
& saute until completely tender –
sprinkle with salt/pepper. Add chicken
back to skillet; gently mix & heat about
30 seconds. Sprinkle with Parmesan
cheese & serve. Serves 4

(recipe: myincrediblerecipes.com)
————————————

Pork Chop & Potato Casserole

1 T. vegetable oil
6 boneless pork chops
1 (10.75 oz) can cream of
mushroom soup
1 C. milk
4 potatoes, thinly sliced
1/2 C. chopped onion
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Heat oil in large skillet over
medium-high heat; place chops
in oil & sear on both sides. In
medium bowl combine soup &
milk. Arrange sliced potatoes &
onions in 9 X 13″ baking dish;
place browned chops on top then
pour soup mixture over all. Bake
30 minutes. Top with shredded
cheese & bake 30 minutes more.

(recipe: allrecipes.com)
——————————–
Cheesy Garlic Zucchini Bites

2 C. shredded/patted dry
zucchini (about 2 medium)
1 1/4 C. plain bread crumbs
1 C. shredded Cheddar cheese
1 large egg
1/2 C. finely chopped green onion
2 T. chopped dill
2 tsp. salt
1 tsp. garlic powder

Ranch salad dressing, for dipping

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper. In large bowl mix bread
crumbs, Cheddar cheese, egg,
green onion, dill & seasonings until
well combined. One Tablespoon at
a time, press zucchini mixture into
small balls & place on prepared
sheet – repeat, using up rest of
zucchini mixture. Bake about
30 minutes until browned & crisp,
turning over halfway through baking
time. Serve warm with Ranch salad
dressing for dipping, if desired.
Makes 30 bites

(recipe: hostthetoast.com)
——————————–
Crockpot Asiago Spinach Dip

(sorry, can’t make this display without underline!)

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning

In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Quick Sauteed Zucchini &
Mushrooms

1 lb. zucchini, ends cut off &
sliced then cut into quarters
6 oz. white mushrooms, chopped
1 C. red onion, chopped
1/2 C. roasted garlic cloves, peeled
1-2 T. olive oil
1/2 tsp. dried oregano
salt/black pepper
pinch red pepper flakes
1/4 C. grated Parmesan cheese

Saute all ingredients (except cheese)
in large skillet until onions are tender.
Remove skillet from heat & sprinkle
top with cheese. Serves 4

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

Strawberry Cream Cheese
Icebox Cake

2 lb. strawberries
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese,
room temp.
1 (14 oz) can sweetened
condensed milk
2 (3.4 oz, ea) pkgs. instant
cheesecake-flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/
divided

Wash, cut tops off & slice strawberries
1/4 in thick. Line bottom of 9 X 13″
baking dish with graham crackers (break
if necessary to fit). Combine cream
cheese & sweetn’d cond. milk in large
bowl & beat with elec. mixer until
smooth & creamy. Add pudding mixes
& milk; beat on Low 4-5 minutes until
mixture starts to thicken. Fold in 2 C.
Cool Whip until smooth. Pour half
of mixture over graham crackers in
dish. Arrange a single layer of sliced
strawberries over cream cheese
mixture. Top with another layer of
graham crackers then remaining
cream cheese mixture. Top with
another layer of sliced strawberries.
Cover & refrigerate 6-8 hours. When
serving, top with remaining Cool
Whip – crush remaining graham
crackers & sprinkle over top.

(recipe: leaderrecipes.com)

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

I finished the blue/mint green/white baby
blanket yesterday and am 3/4ths done
with the blue ‘tassels’ blanket. Started a
quick (thick/bumpy yarn) scarf – finished
one of 3 skeins of that yarn so it should be
finished in the next week or so.

Wednesday I had an enjoyable time at
lunch with three of my church ladies –
we went to Olive Garden (soup/salad/
breadsticks). After I stopped at JoAnn’s
and, of course, found another very pretty
thin baby yarn in shades of peach, yellow,
white – am currently trying to decide which
pattern to use to execute another (you
guessed it) baby blanket. Just can’t resist
my ‘go-to’ knitting – I almost feel incomplete
without having at least two patterns going
at once (I’ve read on a knitting site there
are people who feel that way and are doing
5 different projects! YIKES!).

Going to wrap this up and get on with my
day (hopefully with no more crazy phone
calls!).

Enjoy your day –

Hugs;

Pammie

and a FUN day was had by all!

The Oakland County (MI) Historical Society’s Ice Cream Social; me in costume and my oldest son & his family (grandson #1 Eleven years old, baby grandson #2 Five months old

They had an enjoyable day touring our state’s first governor’s house – very interesting place FULL of history & antiques! I spent the day chatting & knitting so I had fun as well. The weather cooperated; it was breezy & sunny (we were under the tree in the background) so out of the hot sun. My son had mentioned that he wanted our grandson to do the tour, as he remembered it from when we were homeschooling many years ago & I privately arranged for a guided tour of the buildings & grounds – glad to know that history is not lost on my children and grandchildren!

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

 Southern Strawberry Punch
Bowl Cake
(overnight recipe)

1 box yellow cake mix
1 (6 oz) pkg. instant vanilla
pudding mix
1 large can crushed pineapple,
drained
2 (10 oz, ea) pkgs. frozen
strawberries
2 bananas
1 (16 oz) tub Cool Whip,
thawed

Bake cake in 2 round cake pans
& set aside to cool. Prepare
pudding mix & place in fridge
to chill. Cut one layer of cake
into small chunks & place in
punch bowl. Spread half of
pudding on top then add half
of pineapple & 1 pkg. strawberries.
Slice one banana on top & spread
half of Cool Whip on top, spreading
to cover completely. Repeat with
another layer – ending with Cool
Whip. Refrigerate overnight.

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

Crockpot Asiago Spinach Dip

1 lb. neufchatel cheese (or
cream cheese) two 8 oz.
blocks, cut into chunks
1 lb. asiago cheese, shredded
6 oz. fresh baby spinach leaves,
roughly chopped
1 tsp. garlic powder
1/2 tsp. Italian seasoning

In 3 qt. crockpot add all
ingredients – stir to combine.
Cover & cook on Low 2 hours,
stirring after 1 hour of cooking
time & once at end of 2 hours.
Set crockpot to Warm to keep
dip warm for serving. Serves 12

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

Cucumber, Tomato, Onion Salad

1 C. water
1/2 C. distilled white vinegar
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
1 T. fresh ground black pepper
3 cucumbers, peeled/sliced
1/4 inch thick
3 tomatoes, cut into wedges
1 onion, sliced, separated into
rings

Whisk water, vinegar, oil, sugar,
salt/pepper in large bowl until
smooth. Add cucumbers, tomatoes
& onions – stir to coat. Cover bowl
with plastic wrap & refrigerate
at least 2 hours before serving.

(recipe: all-my-recipes.com)
—————————-
Zucchini Pizza Casserole

4 C. shredded unpeeled zucchini
1/2 tsp. salt
2 large eggs
1/2 C. grated Parmesan cheese
2 C. mozzarella cheese, divided
1 c. shredded Cheddar cheese,
divided
1 lb. ground beef.
1/2 C. chopped onion
1 (15 oz) can Italian tomato sauce
1 medium green or sweet red
pepper, seeded/chopped

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
Place shredded zucchini in a
colander; sprinkle with salt &
let stand 10 minutes. Squeeze
out moisture. Combine zucchini
with eggs, Parm. & half of
mozzarella & Cheddar cheese.
Press mixture into prepared dish &
bake 20 minutes.
In large saucepan cook beef & onion
over medium heat, crumbling beef
until meat is no longer pink; drain.
Add tomato sauce & spoon over
zucchini mixture in dish. Sprinkle
top with remaining cheeses & add
red pepper. Bake 20 minutes until
heated through. Serves 8

NOTE: Mixture can be frozen:
Cool baked casserole; cover &
freeze. To use, partially thaw in
fridge overnight. Remove from
fridge 30  minutes before baking.
Preheat oven 350 degrees. Unwrap
casserole & reheat on lower oven
rack until heated through & a
thermometer reads 165 degrees F.
in center of casserole.

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

Oven-roasted Corn with
Chipotle Butter
(serves 2)

2 ears fresh corn on cob,
in husk

Chipotle Butter:
1/2 C. butter, softened
(1 stick)
2-3 chipotle chiles (canned)
2 tsp. adobo sauce (from
can of chilies)
=
Prepare butter:
Place butter ingredients in a
blender or food processor;
puree until well blended.
Tear off a sheet of plastic
wrap or waxed paper – place
pureed butter on paper & roll
up, forming it into a long log-
shaped roll. Refrigerate or freeze
until ready to use.  Serves 4-6

NOTE: Serve rolled up log or cut
off slices as needed. Butter can
be frozen for up to a few months –
slice off what you need after it’s
frozen.

Butter is good on grilled or roasted
meats, as well. Also on POPCORN!

Corn:

Preheat oven 350 degrees F.
Place corn WITH husks on, directly
on oven rack & bake 20-30 minutes
until corn is as tender as you like it.
Peel back husks & remove silks before
serving

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

2-Tomato Gratin

2 large green tomatoes, thinly
sliced
2 large, firm red tomatoes, thinly
sliced
1 small red onion, thinly sliced
4 large cloves garlic, sliced
6 slices whole wheat bread (very
thinly sliced)-toasted & cut into
rectangles
1/2 C. mozzarella cheese, shredded
1/2 lb. thinly sliced provolone cheese
1/4 C. shaved Parmesan cheese
1/2 C. fresh lemon basil leaves
salt/pepper
2 T. balsamic vinegar
3 T. olive oil

Preheat oven 375 degrees F.
In 8 X 8″ baking dish alternate layers
of red & green tomato slices with onion,
garlic slices, basil & toasted rectangles
of bread. Place shredded mozzarella
on first layer. Drizzle each layer with
olive oil & balsamic vinegar – season
to taste with salt/pepper. Cover dish
with foil & bake 30 minutes. Remove
foil & top with Provolone & Parmesan
cheeses. Return to oven & bake 25-30
minutes longer until cheese is golden.
Serves 4-5

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

Double Berry Cake

1 C. fresh raspberries
1 C. fresh black berries
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
3 T. canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 C. sugar
1 C. milk

Topping:
1 T. cornstarch
1/4 C. sugar
1 C. boiling water

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish
with nonstick spray. Place
berries in dish. Mix all other
cake ingredients in large bowl
& spread over berries (flour-
milk). In small bowl combine
sugar, cornstarch & boiling water –
mix well & pour over dough.
Bake 45-55 minutes until browned
on top. Serves 9

(recipe: 77recipes.com)
——————————-

Honey Balsamic Grilled
Chicken & Vegetables

1 1/2 lb. boneless skinless
thin sliced chicken cutlets
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper
flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. asparagus (1 bunch),
tough ends removed
2 medium zucchini, sliced
1/4 inch thick
1 red bell pepper, seeded/
sliced into strips
olive oil cooking spray

Marinate chicken with pesto,
garlic, red pepper flakes, lime
juice & 1/2 tsp. salt at least
1 hours or overnight for best
results. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.
Heat grill over medium-high heat –
make sure grates are clean & well
oiled to prevent sticking. Put veggies
on 1 large grill tray or 2 smaller ones
(or cook in batches). Spray with olive
oil spray, season with salt/pepper &
cook, turning constantly until edges
are browned, about 6-8 minutes.
Set aside on a dish. Cook chicken
about 4-5 minutes on each side, until
grill marks appear & chicken is cooked
through. Transfer to a platter with
veggies & pour balsamic dressing over
everything. Serves 6

(recipe: skinnytaste.com)
——————————–

Bundt Pan Breakfast

1 C. diced, cooked ham
2 C. tater tots, frozen
1 dozen eggs, whisked
1 tube Pillsbury Grands! biscuits
(8 pkg) diced (raw)
2 C. cheese, your choice
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
spray. Mix all above ingredients
together & pour into pan. Bake
45 minutes. Remove from oven,
place a dinner plate over top of
bundt pan, hold onto plate &
flip over – remove bundt pan.
Let cool a little then cut & serve.

NOTE: You can use any meats or
veggies. Key is: don’t add too much
bread (biscuits) – the tater tots add
just the right amount – they shred
some when cooked so you think
they are hash browns.

(recipe: facebook)
———————————

Apple-Cinnamon Zucchini Muffins

3/4 C. sugar
1/3 C. vegetable oil
2 eggs
1/2 tsp. vanilla
1 C. + 2 T. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. shredded zucchini
1 C. shredded apple
coarse sugar for sprinkling on tops

Preheat oven 350 degrees F.
Line 12 muffin tin cups with paper
liners. In medium bowl add sugar,
oil, eggs & vanilla; whisk until smooth.
Add flour, cinnamon, baking soda &
baking powder – stir until just combined.
Fold in shredded zucchini & apple. Use
a cookie scoop to spoon batter into cups.
Sprinkle tops of muffins with coarse sugar.
Bake 25 minutes until a toothpick inserted
into centers comes out clean. Makes 12

(recipe: persnicketyplates.com)

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

Gas prices lately have been jumping more than a yoyo!
A week ago they were at $2.59/9 then dropped to $2.29/9
and now, today they’re back up to $2.49/9 (probably should
have grabbed some when they were lower, right?)

My week has been filled with baby/kid sitting the boys, my
special needs group & knitting. Tomorrow is church then
I’m just going to come home and CHILL! Husband was so
sweet to suggest we order Jet’s Pizza for dinner so I didn’t
have to cook after being busy all day at the Ice Cream Social.
Volunteering there we get free cake & ice cream – I opted for
a half slice of pecan coffee cake – much less sweet than all the
other ‘treats’ I saw there (they had Neapolitan ice cream –
not my favorite, so I passed on that one) – brought home half
of my ‘half slice’ of cake to my husband – I just wanted a taste.

Hope your week is going well – stay healthy (if you can!)

Hugs;

Pammie

 

Thursday thoughts –

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

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

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

Buttermilk Blueberry Breakfast
Cake

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

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

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

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


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

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

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

Bacon-wrapped Asparagus Bundles
(oven or grill)

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

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

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

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

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

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

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

(recipe: 12tomatoes.com)
——————————-

Couscous Chicken Salad

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

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

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

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

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

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

Fresh Vegetable Salad

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

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

In medium bowl whisk all dressing
ingredients together until smooth.
Set aside to let flavors marry while
preparing salad.

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

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

Cherry Cheesecake Dip

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

Dippers:
chocolate or Nilla wafer cookies or
graham crackers

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

(recipe: 12tomatoes.com)
———————————–

Brown Rice & Apple Salad

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

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

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

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

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

(recipe: tasteofhome.com)
—————————

Crockpot Cream Soda Poke Cake
(using removable crock)

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

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

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

(recipe: recipesthatcrock.com)

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

Hope you’re enjoying your day – stay
healthy!

Hugs;

Pammie

Another gorgeous (but hot) Summer day!

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

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

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

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

Lemon Zucchini Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(recipe: reciperoost.com)
—————————-

Crockpot German Potato Salad

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

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

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

5 Ingredient Neiman Marcus Dip

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

Ritz crackers or corn chips for dipping

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

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

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

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

(recipe: tasteofhome.com)
—————————

Pineapple/Ham & Dijon Sandwiches
(crockpot)

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

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

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

(recipe: tasteofhome.com)
—————————-

No-churn Raspberry Ripple
Ice Cream

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

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

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

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

Pizza Pasta Salad

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

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

(recipe: kraftrecipes.com)
———————

Frozen Strawberry/Lemonade
Dessert

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

Optional topping:
Whipped cream or Cool Whip (thawed)

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

(recipe: ourtableforseven.com)

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

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

Hugs;

Pammie

An Easy Day –

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

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

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

===========

Blueberry Pie Bars

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

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

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

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

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

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

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

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

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

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

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

Crunchy Thai Cucumber Salad

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

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

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

(recipe: iwashyoudry.com)
—————————

Cornbread Cowboy Trifle

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

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

(recipe: 12tomatoes.com)
———————————–

Cheddar/Bacon/Horseradish Dip

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

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

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

Chicken Alfredo Roll-ups

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

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

(recipe: delish.com)
——————————-

Crockpot Ranch Pork Chops

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

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

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

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

Lemon Mascarpone Cream Pie

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

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

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

Optional garnishes:
lemon slices
mint sprigs

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

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

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

(recipe: lifeloveandsugar.com)

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

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

Hugs;

Pammie

Monday – all quiet here – so far!

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

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

Fruit Explosion Muffins

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

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

(recipe: 1krecipes.com)
————————————

Tex-Mex Chopped Chicken Salad

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

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

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

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

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

Crispy Baked Chicken Supreme

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

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

(recipe: kraftrecipes.com)
—————————–

Crockpot Peach Cobbler

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

coarse sugar

Ice cream or whipped cream
for topping

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

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

Mandarin Pasta Spinach
Salad w/ Teriyaki Dressing

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

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

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

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

Texas Taco Dip Platter

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

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

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

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

(recipe: tasteofhome.com)
—————————–

Quick Icebox Sandwich Dessert

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

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

(recipe: tasteofhome.com)

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

Hope you’re having a GREAT day!

Hugs;

Pammie

Happy Thursday!

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

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

Vanilla Cream Fruit Tart

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

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

(recipe: tasteofhome.com)
——————————

Crunchy Asian Broccoli
Coleslaw

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

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

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

Tomato/Onion Phyllo Pizza

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

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

(recipe: tasteofhome.com)
——————————

Crockpot Sesame Chicken

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

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

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

20-Minute Tortellini Bake

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

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

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

3-Bean Macaroni Salad

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

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

(recipe: kraftrecipes.com)
—————————–

BLT Dip

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

toasted bread rounds, crackers
or pita chips for serving

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

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

Strawberry Banana Frozen Yogurt Bars

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

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

(recipe: yummly.co.)

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

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

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

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

Hugs;

Pammie