Monday

It’s been raining A LOT lately-getting a bit tired of it. Hope all of you who are Dads had a great Father’s Day – I spent some of it babysitting my 2 yr old grandson so my oldest son could take his oldest (12) son golfing – they had a good time (even though it was drizzling the entire time).

I have a crazy/busy week ahead – not exactly looking forward to it but hey – it’s got to be done. Today I’m FREE! YAY! Need to go to the library ’cause I’m out of books to read. Currently plowing my way through James Patterson’s murder mysteries – SO GLAD he wrote over 100 books! Tomorrow will find me at the car dealership at 9 a.m. for them to check my air conditioning. Two weeks ago they put a dye in the system to check for any more leaks – hope that’s all good (before they fixed it we were smelling antifreeze every time we turned on the heat or air – not good.) Weds. is Knit Library 10-12 then a funeral visitation for a friend from my special needs group way back when I first started there in 1993. Her situation was interesting; when I first started in the group her Mother died. About a year later one of our other girl’s mothers (a widow) started dating the father and eventually they got married, making the two special needs girls not only friends but now step-sisters! They moved up North a short while later and I haven’t seen them since. The funeral notice said she was in her 50’s; I’m just stopping by to say hello to her family. Anyway – my week is going to be crazy-busy until Saturday and believe me, I’m going to NEED a BREAK by then!

===========

3-ingredient Chocolate Cherry Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 box (Betty Crocker) Super Moist Devil’s
Food cake mix
3/4 C. butter, melted

Optional toppings:
Whipped cream
Cool Whip
Vanilla ice cream
=
Preheat oven 350 degrees F.
Spray bottom of a 9 X 13″ baking
dish with nonstick cooking spray.
Spread pie filling in dish & top
with dry cake mix. Gently shake
pan to distribute cake mix evenly.
Pour melted butter over top, tilting
pan to cover as much of the top with
butter as possible. Bake 42-45 minutes
until mostly dry on top & bubbly around
edges. Remove from oven & cool in
pan 10 minutes before serving. Serve
warm with optional toppings. Serves 12

(recipe: bettycrocker.com)
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Easy Baked Taco Pie

1 lb. ground beef
1 onion, chopped
1 T. chili powder
1 (14.5 oz) can diced tomatoes,
undrained
1 (10 oz) pkg. frozen corn, thawed/
drained
6 whole wheat tortillas (6 inch)
1 C. Mexican-style finely shredded
Four Cheese, divided (Kraft)
1/4 C. sour cream

Preheat oven 375 degrees F.
Brown hamburger with onions & chili
powder in large skillet on medium-high
heat. Add tomatoes & corn; cook 5 minutes
until heated through, stirring occasionally.
Spoon 1 C. meat mixture into a 2-qt. casserole
dish. Cover with 3 tortillas, overlapping if
necessary to fit dish. Top with 2 C. remaining
meat mixture & 1/2 C. cheese. Cover with
remaining tortillas & remaining meat. Cover
with foil & bake 25-30 minutes until heated
through. Remove foil & top with remaining
cheese – bake, uncovered, 5 minutes until
cheese is melted. Cut into wedges & serve
topped with sour cream. Serves 4

(recipe: myfoodandfamily.com)
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Crockpot Red Beans & Sausage

1 lb. kielbasa sausage, cut into bite-
sized pieces
4-5 (16 oz, ea) cans red beans, drained*
2 (14.5 oz, ea) cans diced tomatoes with
roasted garlic & onion (Red Gold)
1 onion, chopped
hot pepper sauce, to taste

Cooked rice

Place all ingredients in crockpot;
cover & cook on Low 8 hours or
High 4-5 hours. Serve over cooked
rice. Serves 6-8

*Poster used 2 cans Red Gold
red beans & 2 cans Red Gold
kidney beans – drained/rinsed)

(recipe: recipesthatcrock.com)
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Grilled Shrimp

4 cloves garlic, minced
1 C. olive oil
1/2 C. finely chopped basil
2 T. vinegar
1 T. Worcestershire sauce
1/2 tsp. hot sauce
2 lb. raw large shrimp, peeled/
deveined

Combine all ingredients (except
shrimp) in a shallow dish – mix
well. Add shrimp & toss to coat.
Cover & marinade 2-3 hours in
fridge, stirring occasionally.
Heat grill to medium-hot.
Remove shrimp from marinade, reserve
marinade. Place shrimp on skewers &
grill 3-4 minutes on each side, basting
frequently with marinade. Serves 6

(recipe: geniuskitchen.com)
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Chinese Chicken & Noodle Salad

Salad:
1 (16 oz) box linguine
2-3 C. rotisserie chicken, chopped
2 C. frozen peas, thawed
1 red pepper, thinly sliced
1 C. carrots, grated
4 green onions, chopped on a
diagonal
4 T. toasted sesame seeds

Noodles:

1/2 C. soy sauce
2 T. sesame oil
2 T. brown sugar
1/4 C. canola or vegetable oil
1 T. fresh garlic, minced
1 T. fresh ginger, grated
1/4 C. rice wine vinegar
1 tsp. sriracha (hot sauce)

Cook pasta accordg. to pkg. directions.
Place all salad ingredients in a large bowl
Place all dressing ingredients in a large
glass measuring cup & stir to combine.
Pour dressing over salad & toss to combine.
Cover & refrigerate 2-3 hours before serving
When ready to serve: taste & adjust salt/
pepper to your liking. Serves 12

(recipe: jamiecooksitup.net)
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Dill Pickle Dip

8 oz. cream cheese, softened
2 T. pickle juice
3/4 C. chopped dill pickles
1 T. fresh dill, chopped
2 T. sliced green onions
1/4 tsp. garlic powder

chopped pickles & dill for garnish

In medium bowl mix cream cheese,
pickle juice, pickles, dill, green onions
& garlic powder until thoroughly combined.
Add a little more juice if you prefer a thinner
consistency. Serve immediately or refrigerate
up to 8 hours. Garnish top with chopped
pickles & dill prior to serving.
Serves 8

(recipe: dinneratthezoo.com)
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Mongolian Meatball Ramen

1 lb. ground beef
1/2 C. Panko bread crumbs
3 green onions, thinly sliced/divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt/ground black pepper
2 tsp. minced ginger
3/4 C. chicken broth
1/2 C. soy sauce
1/4 C. brown sugar
2 T. hoisin sauce
3 pkgs. instant ramen noodles
(discard flavor packets)

sesame seeds – garnish

In large bowl combine ground beef,
Panko, about half green onions, egg,
garlic & 1 tsp. sesame oil – season with
red pepper flakes, salt/pepper & mix
until well combined. Form meatballs
by scooping a heaping Tablespoon
mixture & rolling into balls.
In large skillet over medium-high heat,
heat a thin layer of vegetable oil. Add
meatballs & sear until each side
develops a crust, about 2 minutes
per side. Remove meatballs from
skillet & add remaining sesame oil
to pan. Stir in ginger & cook about
30 seconds. Add broth, soy sauce,
brown sugar & hoisin sauce -stir to
combine & bring to a simmer. Return
meatballs to skillet & cover with lid.
Cook about 10 minutes, until meatballs
are cooked through.
Cook ramen noodles in a large pot of
boiling water accordg. to pkg. directions –
drain. Add cooked ramen to skillet &
toss until fully coated with sauce. Garnish
with remaining green onions & sesame
seeds. Serve warm. Serves 4

(recipe: delish.com)
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Crockpot Scalloped Potatoes & Chicken

1 (4.9 oz) box scalloped potatoes
4 whole boneless, skinless chicken
breasts
2 C. water

Place chicken in bottom of 6 qt
crockpot; pour box of scalloped
potatoes (dry) over chicken. In bowl
mix the seasoning packet from
potatoes with 2 C. water; stir well
& pour over potatoes & chicken.
Cover & cook on Low 8 hours, or
4 hours on High. Serves 4

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

Nutella-stuffed Cookies
(read recipe for prep times)

1 1/2 C. Nutella
1 C. (2 sticks) butter, softened
1 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
2 T. milk
2 tsp. vanilla
2 C. flour
1 C. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
flaky sea salt (garnish)

Line a baking sheet with parchment
paper. Scoop 1-T. sized balls of
Nutella onto sheets (24 in all)
Place sheet in freezer until
balls are frozen (1 hour)
=====
In large bowl using elec. mixer, beat
butter & both sugars until light &
fluffy. Add eggs, milk & vanilla – beat
until combined. Add flour, cocoa powder,
baking soda & salt – mix well.
Refrigerate dough while Nutella balls are
in freezer.
=====
Preheat oven 350 degrees F.
Line a baking sheet with parchment paper.
Scoop a heaping T. of cookie dough Flatten
into a pancake-like circle.Top with a frozen
Nutella ball & cover with dough, pinching to
seal & adding more dough if necessary to
completely cover ball. Transfer to prepared
baking sheet (space cookies 2 inches apart)
repeat with remaining dough & Nutella balls.
Sprinkle tops of cookies with flaky sea salt &
bake 15 minutes until puffed. Remove from
oven & let cool on sheet 5 minutes before
serving. Makes approx. 24 cookies

(recipe: delish.com)

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

Hope you have a great day!

Hugs;

Pammie

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a little this & that . . .

It’s a slow day – not complaining, just stating facts. It’s colder (62 degrees F. with light showers & cloudy out) so it’s a good ‘stay-at-home’ day. I hadn’t heard from my son about babysitting this week so finally I texted asking if they needed me – turns out they are (as they put it) slammed at work – would I be able to do Saturday at 1 p.m.? (I usually don’t do weekends) – I thought “IF they’re really slammed, that means they need me” so . . . OK. Have NO idea how long that ‘session’ will be (hoping it will be kinda short), but we’ll see . . .

An rather BIG event in our family – the baby’s parents (My oldest & his girlfriend) finally decided on a haircut – youngest grandson turned 2 in February and his hair was REALLY long & curly – very cute but . . .

                                                         Before

 After (with my other 12 yr old grandson – his brother – that’s a sucker stick in older’s mouth)

They grow up!

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

Flourless Toffee Peanut Butter Cookies

1 C. crunchy peanut butter
1 C. granulated sugar (plus more
for rolling)
1 egg
1 tsp. vanilla
3/4 C. Heath toffee bits
(extra sugar for rolling dough)

Preheat oven 350 degrees F.
Line a large cookie sheet with
parchment paper. In medium
bowl combine peanut butter,
sugar, egg & vanilla; fold in
toffee bits until combined.
Using a cookie scoop, scoop
out dough to form 1 inch balls.
Place some sugar in a small
bowl & roll balls in sugar until
all sides are coated – place on
prepared cookie sheet. Gently
press tines of a fork on top
of cookie & repeat with tines
facing the opposite direction to
make a criss-cross pattern (OR
just use the palm of your hand
to flatten cookies slightly).
Bake 8-10 minutes until cookies
are lightly golden brown.
Makes 24 cookies
Store cookies in an air-tight
container.

(recipe: momontimeout.com)
—————————

Italian Pasta Salad

1 (12 oz) box tri-color rotini pasta
3/4 lb. Italian salami, finely diced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 red onion, chopped
1 C. Italian salad dressing
1 (6 oz0 can sliced black olives
8 oz. small fresh mozzarella balls
3 (.7 oz, ea) pkgs. dry Italian-style
salad dressing mix (or to taste)
1/2 C. shredded Parmesan cheese

Cook pasta accordg. to pkg. directions;
to al dente (about 8 minutes); drain &
rinse with cold water until cool. Combine
pasta, salami, bell peppers, onion, salad
dressing, olives & mozzarella in large bowl.
Mix dry salad dressing into pasta & sprinkle
with Parmesan cheese. Serves 12

(recipe: allrecipes.com)
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Cashew Chicken w/Snow  Peas &
Mushrooms

1 lb. boneless skinless chicken breasts,
cut into 1/4 inch strips
1/2 C. cornstarch
1/2 + 2 T. oil, divided
2 C. snow peas
8 oz. button mushrooms
1/2 C. cashews
2 cloves garlic, crushed
1 slice fresh ginger (about 1 inch
in diameter)

Marinade:
4 T. soy sauce
2 T. dry sherry (OR) dry white wine
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. dark sesame oil

Stir-fry sauce:

2 C. chicken stock
3 tsp. dry sherry or dry white wine
1 T. soy sauce
1 tsp. dark sesame oil
4 T. cornstarch
=
Cooked rice for 4-6
=
Mix marinade ingredients in small bowl;
add chicken & toss. Let stand at room
temp. 1 hour. Drain, then place on
paper towels to absorb excess moisture.

Mix sauce ingredients in a small bowl.
Heat 1/2 C. oil over medium-high heat
in a deep skillet or wok. (Oil will shimmer
when correct temperature is reached).
Place 1/2 C. cornstarch in a plastic bag;
add chicken & toss to coat. Add chicken
to hot oil (do not crowd pan – you might
have to cook chicken in batches). Fry
2 minutes on each side; remove &
place on a plate on a paper towel. Discard
oil used for frying & wipe out pan. Add
remaining 2 T. oil to skillet/wok over
medium-high heat. Add garlic & ginger;
stirring constantly until garlic begins to
brown. Discard garlic & ginger. Place
mushrooms in hot skillet/wok – stir fry
until they begin to sear. Add chicken &
snow peas to pan -stir fry until snow peas
are bright green then add cashews. Stir
sauce again to dissolve cornstarch – add
to pan & stir constantly until sauce thickens.
Serve immediately over cooked rice.
Serves 4-6

(recipe: bakeatmidnite.com)
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Crockpot No Boil Mashed Potatoes

5 lb. small red or Yukon Gold
potatoes: peeled/quartered
(the smaller the better)*
3/4 C. chicken broth
2-3 cloves garlic, minced (optional)
1 to 1 1/2 sticks butter, softened
8 oz. cream cheese, cubed
1/2 C. sour cream
salt/pepper, to taste
——–
Poster used a 6 qt. crockpot, can
use 5-6 qt. size.
Place potatoes & chicken broth
in crockpot. Cover & cook on High
2-4 (or  Low 6-8 hrs). (they are
ready when they are fork-tender)
Uncover & add butter, cream
cheese, sour cream, minced garlic
salt/pepper. Mash ingredients together;
taste & adjust salt/pepper. (Can use
an elec. mixer IF your crockpot has
ceramic insides.

*If you’re leaving skins on, cut them a
little smaller

(recipe: recipesthatcrock.com)
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Sausage/Pepperoni Pizza/Pasta Casserole

1 1/2 C. shredded mozzarella
1 1/2 C. shredded Cheddar cheese
1 lb. dry pasta like: rotini, jumbo elbows,
rigatoni, penne
1 (24 oz) jar pasta (or marinara) sauce
(can also use pizza sauce, if desired)
1 T. butter
1 1/2 C. chopped onion
1 clove garlic, minced
1/2 tsp. Italian seasoning
1 lb. minced andouille smoked
sausage, spicy or regular*
4 oz. sliced pepperoni

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
pasta accordg. to pkg. directions
for al dente – drain & toss with
1 C. pasta sauce. In skillet saute
onion in butter until softened; add
garlic & cook 1 minute. Add sausage;
cook until lightly browned; season
with Italian seasoning. Add half of
noodles to casserole dish; layer first
layer with half sauce, half onion/
sausage mixture & half of cheese.
Finish last layer with remaining pasta,
sauce, smoked sausage, cheese & top
with pepperoni. Bake, uncovered,
25-30 minutes until heated through.
Serves 4-6

*can substitute mild smoked sausage,
ground beef or turkey (if you use
turkey, add additional seasonings:
seasoning salt, poultry seasoning &
black pepper.

NOTE: You can also use your favorite
pizza toppings such as grilled chicken,
cooked bacon, sliced roma tomatoes,
chopped bell pepper, sliced jalapeno
peppers, mushrooms, sliced black
olives, extra onions/cheese.

(recipe: deepsouthdish.com)
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Hummingbird Dump Cake

1 (20 oz) can crushed pineapple in
juice, undrained
2 bananas, divided
1 (2 – layer size) spice cake mix
2/3 C. pecan halves, chopped
1 C. milk
4 oz ( half of a 8 oz pkg) cream cheese,
softened
3 T. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Drain pineapple reserving juice.
Remove 2 t. juice (reserve for later).
Pour remaining juice into sprayed
pan – add drained pineapple & mix well.
Reserve 1/2 banana for later use. Chop
remaining bananas & place over pineapple
in dish – sprinkle top with dry cake mix
then nuts – drizzle all with milk. Bake
30-35 minutes until lightly browned.
Cool 10  minutes.
Using elec. mixer in medium bowl beat
cream cheese, sugar & reserved pineapple
juice until blended. Cut reserved banana
half into 12 slices. Cut cake into 12 pieces.
Serve cake pieces topped with cream cheese
mixture & banana slices, adding about 1 1/2 T.
cream cheese mixture & 1 banana slice to
each piece of cake. Serves 12

(recipe: kraftrecipes.com)

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

I’ve learned that sometimes in life you have to
challenge yourself to try/do new things. Since I
have (almost) 2 days before babysitting on Saturday
I decided to ‘attempt’ knitting a kind of fancy pair
of baby booties. These WON’T be used for a charity
(if they come out nice) – will probably use them for
a baby shower gift. The pattern isn’t difficult, but it
IS a bit ‘fussy’, meaning I really have to pay attention
to each stitch/row/count – we’ll see how this goes.
(If they turn out OK I’ll post a photo).

Not much else new for now; we had a quiet
Memorial Day – I made crockpot BBQ spare ribs,
macaroni & cheese, baked beans & homemade
strawberry shortcake. The guys liked the meal;
middle son commented that the ribs were like
‘candy’ – YAY!

Have a great day!

Hugs;

Pammie

Rainy Spring

The weather report today is for severe thunderstorms, temps up to 78 degrees and wind gusts up to 26 MPH – glad I’m staying home this evening!

Yesterday (early) found husband & I sitting in folding chairs (me totally bundled up in blankets & a hoodie) watching oldest grandson play baseball. It was the first game we’ve been to of his all season – really chilly (46 degrees & overcast) – they ‘almost’ won but my son said it’s the best game our grandson played all season, so glad we got to watch!. Afterwards we all went out for lunch – another ‘plus’!

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

Apple Cinnamon Baked Oatmeal

2 C. old fashioned oats
1/4 C. brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 1/2 C. milk (poster used skim)
1/2 C. applesauce
1 T. melted butter
2 egg whites
1 tsp. vanilla
1 large apple, peeled/diced

Additional toppings:
nuts
dried cranberries
extra cinnamon or sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ or 9 X 9″ baking dish
with nonstick cooking spray. In large
bowl whisk milk, apple sauce, butter,
egg white & vanilla. Whisk in cinnamon,
salt & baking powder. Whisk in brown
sugar & oats – gently stir in diced apples
& pour mixture into prepared pan – smooth
out & bake 20-30 minutes until golden brown.
Remove from oven & serve hot with desired
toppings (OR)
refrigerate & heat up leftovers (with additional
milk, if desired). Makes 6 servings

(recipe: books-n-cooks.com)
———————————–

Fudge Ripple Pecan Brownies

1 (18 oz) box fudge brownie mix
plus ingredients to prepare
1 C. chopped pecans, toasted/
divided
3/4 C. semi-sweet chocolate chips,
divided
20 vanilla caramels, unwrapped
1 T. milk

Preheat oven 350 degrees F.
Line a 8 X 8″ baking pan with foil so
that it goes up over the sides of the
pan. Lightly spray with nonstick
spray. Combine ingredients for
brownies in medium bowl; stir until
smooth. Add 1/2 C. pecans & 1/2 C.
choc. chips; stir & pour into prepared
pan; spread out evenly. Bake 35-40
minutes until a toothpick inserted
into center comes out mostly clean.
Cool in pan on wire rack. Combine
caramels & milk in a glass or metal
bowl large enough to rest on top of
a small saucepan filled with 1 inch
of water. Bring water to a boil & place
bowl on top; stir until caramels are
smooth. Pour over brownies & sprinkle
with remaining pecans. Place remaining
choc. chips in a clean bowl & place over
simmering water; stir until smooth then
drizzle over caramel brownies. Let stand
2 hours before serving. Serves 16

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

Crockpot Brown Sugar/Garlic Chicken

6 whole skinless chicken breasts
1 C. light brown sugar
2/3 C. rice wine vinegar
1/4 C. apple juice
6-8 cloves garlic, minced
2 T. soy sauce
1 tsp. black pepper
2 T. cornstarch
3 T. cold water

Place chicken in crockpot. In small
bowl whisk brown sugar, vinegar, apple
juice, garlic, soy sauce & pepper – pour
over chicken. Cover & cook on Low
6-8 hours (or High 3-4 hours). Remove
chicken from crockpot & set aside.
Carefully pour liquid from crockpot into
a medium saucepan – bring to simmer on
stove. (in small cup or bowl combine
water & cornstarch to create a slurry).
When liquid comes to a simmer, slowly
pour slurry into sauce – simmer, while
stirring, until mixture begins to thicken,
& forms a glaze,
2-3 minutes. Serve
chicken with glaze/sauce over top.
Serves 6

NOTE: for easier cleanup you might
want to spray insides of crockpot with
nonstick cooking spray or use a crockpot
liner

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

Grilled Chicken/Avocado/Mango Salad

12 oz. grilled chicken breast (from 1 lb,
raw)
1 C. diced avocado
1  C. diced mango (from 1 1/2 mangos)
2 T. diced red onion
6 C. baby red butter lettuce

Vinaigrette:

2 T. olive oil
2 T. white balsamic vinegar
salt/fresh cracked black pepper,
to taste

Whisk vinaigrette ingredients in a
bowl. In another large bowl toss
avocado, mango, chicken & red
onion. Fill a large salad platter
(or divide on 4 salad plates)
with baby greens. Top with
chicken/avocado mixture & drizzle
half of dressing on top. Serve
with remaining dressing on side.
Serves 4

(recipe: skinnytaste.com)
—————————–
Sweet Macaroni Salad
(overnight recipe)

16 oz. elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 C. mayonnaise
1 (14 oz) can sweetened condensed
milk
1 C. cider vinegar
1/2 C. sugar
1 tsp. salt
1/2 tsp. black pepper

Cook macaroni accordg. to pkg. directions;
drain & rinse under cold water – drain well.
In large bowl combine cooked macaroni &
vegetables. Whisk remaining ingredients
together until smooth & sugar is dissolved –
stir into macaroni mixture. Refrigerate,
covered, overnight. Serves 16

(recipe: tasteofhome.com)
————————–

1950’s Salisbury Steak
(with onion gravy)

1 egg
1 (10 1/2 oz) can French onion
soup, undiluted/divided
1/2 C. dry bread crumbs
1/4 tsp. salt
pinch black pepper
1 1/2 lb. ground beef
1 T. flour
1/4 C. water
1/4 C. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
———
6 C. cooked egg noodles
chopped fresh parsley (optional
garnish)
========
In large bowl beat egg. Stir in 1/3 C.
soup, bread crumbs, salt/pepper. Add
beef – mix gently. Shape in to 6 oval
patties & brown in a skillet over
medium heat 3-4 minutes on each side.
Remove & set aside (discard drippings).
In skillet combine flour & water until
smooth; add ketchup, Worc. sauce,
mustard & remaining soup – bring to
a boil. Cook & stir 2 minutes. Return
patties to skillet; cover & simmer 15
minutes until meat is no longer pink.
Serve with gravy over hot cooked
noodles. (garnish w/parsley, if desired)
Serves 6

(recipe: tasteofhome.com)
——————————–

Crockpot Blueberry/Lemon Cobbler


Filling:

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

Topping:

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

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

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

Topping:

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

(recipe: crockpotladies.com)

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

Sounds like it’s started to rain and,
by the sounds of the rain hitting the
windows, it’s pretty intense.

Hope you have a nice relaxing day;
I got home from church and put a
whole chicken in the crockpot for
dinner (will have that along with
baked potatoes & a salad). I LOVE
the ‘freedom’ of using the crockpot!

Hugs;

Pammie

Happy Thursday!

It’s another BEAUTIFUL Spring day here in Michigan – temps are supposed to get to High of 74 degrees F. WOW! It’s sunny, slight breeze and lovely robin’s egg blue skies – LOVE THIS WEATHER!

Today is an unusual babysitting day – had to be there by 7:30 a.m. and was supposed to sit until around 10:30. After about an hour Momma came home – turns out no one told her that there was no managers meeting this morning! Oh well, at least she has some extra time at home (I have to go back at 2 p.m. until my son gets home- anywhere from 4:30 – 7 p.m.) Just glad I got extra time off! (Grandson was very good but listening to kid’s TV for hours is really mind numbing!). Started a new baby blanket using a pattern I’d done years ago – simple 2- row pattern, easy to knit while chatting at both knit groups.

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Fresh Blueberry Cheesecake

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

Crust:

1 C. graham cracker crumbs
1/2 C. rolled oats (can use quick-cooking)
1/2 C. chopped walnuts or nuts of your
choice
2 T. brown sugar
1/2 C. butter or marg. (8 T.), melted

Combine all crust ingredients & press
into prepared pan. Bake 10-12 minutes;
allow to cool.
=
Cream Cheese Filling:

8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed
milk (not evaporated)
1/3 C. lemon juice
1 tsp. vanilla

Combine filling ingredients in a large
bowl & mix (using elec. mixer on High
speed) 3-4 minutes. Pour over cooled
crust. Refrigerate 3 hours.
=
Fresh Blueberry Topping:

2 C. fresh blueberries (could use frozen)
(NOTE: can use any fruit)
1/2 C. sugar
1 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. water
1 T. lemon juice

Combine all blueberry topping ingredients
(except lemon juice) in a saucepan & bring
to a boil, stirring constantly. Cook 2 minutes
to thicken; remove from heat, stir in lemon
juice & allow to cool. Pour over cheesecake
after it has been refrigerated 3 hours.
Serves 10-12
Keep refrigerated.

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

Lazy Day Lasagna

1/2 (25 oz) bag frozen cheese ravioli
1/2 lb. ground beef, browned/drained
2 (14 or 15 oz) cans crushed tomatoes
1/2 T. Italian seasoning
1/2 T. garlic salt
2 C. mozzarella cheese
1/4 C. Parmesan cheese (optional)

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. After cooking/draining
beef, stir in tomatoes & seasonings.
Place a layer of ravioli on bottom of
prepared pan & spoon half of sauce
over top. Layer half mozz. cheese &
repeat: ravioli/sauce/cheese. End
topping with Parm. cheese. Bake
35-45 minutes until bubbly.
Remove from oven & let stand 10-15
minutes before serving. Cut & serve.
Serves 3-4

NOTE: recipe can easily be doubled –
bake in 9 X 13″ pan.

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or marg., cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
any cheese of your choice)
1 1/4 C. evaporated milk (can also
use buttermilk instead)

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray.
In a large bowl mix flour, baking
powder, salt, garlic powder using a
whisk. Cut butter pieces into flour
mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto
a floured board. NOTE: Poster does
NOT roll this out – just pats the dough
using her hands to the desired
thickness. She uses a small cookie
cutter instead of a regular biscuit
cutter. Bake 15-20 minutes until
brown on top.

(recipe: thesouthernladycooks.com)
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Crockpot Garlic Rice & Chicken

4 T. butter
1 C. diced onion
1 T. minced garlic
2 C. uncooked brown rice
3 C. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts
1/2 C. shredded or grated Parmesan
cheese
1 large bunch asparagus; washed/cut
into 1″ pieces*
==============
Heat a pan over medium heat on stove;
add butter & melt. Add onion – saute
4-5 minutes. Add garlic & saute 20-30
seconds. Add rice & stir to coat rice in
butter & onions – place in crockpot.
Stir chicken broth, basil, garlic powder,
salt/pepper into crockpot. Nestle chicken
in crockpot. Cover & cook on High 2-3 hours
until rice is tender. Remove chicken & cut
into bite-sized pieces – stir back into crockpot.
Stir in cheese & asparagus – cover & cook
on High 10 minutes until asparagus is cooked.
When asparagus is to your softness, serve.
Serves 6

*Can substitute broccoli florets- cut into small
florets so they can cook quickly. (can also use
frozen broccoli – run hot water over it before
adding to crockpot.

(recipe: 365daysofcrockpot.com)
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Crockpot Lasagna Soup

1 lb. Italian sausage
1 medium yellow onion, diced
5 cloves garlic, minced
1 (29 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can tomato juice (or
V8)
1 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tap. dried oregano
1/4 tsp. dried rosemary
1 whole bay leaf
2 T. brown sugar
2 C. chicken stock
10 oz. lasagna noodles, broken
up into bite-sized pieces
2 C. Ricotta cheese
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese

In large skillet cook & crumble sausage,
onion & garlic until sausage is no longer
pink & onions start to become translucent,
drain. Add sausage mixture, spices, canned
tomatoes, tomato juice & chicken broth
to 5 qt. or larger crockpot. Cover & cook
on Low 5 hours. Remove bay leaf & discard.
Add broken lasagna noodles & cook an
additional 1 hour until noodles are al dente.
In mixing bowl combine Ricotta, mozzarella &
Parmesan cheeses. Top servings of soup with
1 spoonful of cheese mixture before serving.
Serves 8

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

Pork Chop Marinade
(stove or grill recipe)

4 bone-in pork chops

1/3 C. soy sauce
1 T. Worcestershire sauce
2 tsp. Dijon mustard
2 cloves garlic, minced
2 T. brown sugar
2 T. olive oil
1 T. lemon juice
1/4 C. black pepper

Mix all ingredients in a dish. Place
chops in a large zip-lock bag – pour
in about 3/4ths of marinade (save
rest for basting). Squeeze out excess
air in bag & refrigerate at least 1 hour
(or up to 8 hours).
=
Cook chops on a grill or in a pan on
medium-high heat about 4-5 minutes
per side, until internal temp. of chops
is 145 degrees F. Baste after flipping
chops & after removing from grill.
When chops are done, place on a plae
& tent with foil. Let rest 3-5 minutes
then serve. Serves 4

(recipe: realhousemoms.com)
——————————
Cinnamon Roll Poke Cake

Cake:

1 box white cake mix PLUS ingredients
to prepare cake

Filling:

1 (14 oz) can sweetened condensed milk
4 T. melted butter
1/2 C. packed brown sugar
1 tsp. cinnamon
pinch kosher salt

Frosting:

1/2 C. heavy cream
1 (8 oz) pkg. cream cheese, softened
4 T. butter, softened
1 C. powdered sugar
1 tsp. vanilla
pinch kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake accordg. to pkg. directions.
Pour batter into prepared pan &
bake 20 minutes, until a toothpick
inserted into center comes out clean.
Cool.

Filling:
In medium bowl whisk sweetn’d cond’
milk, butter, brown sugar, cinnamon &
salt.

Frosting:
In large bowl using elec. mixer, beat
heavy cream until stiff peaks form.
In another large bowl beat cream cheese &
butter together until no lumps remain. Add
powdered sugar & beat until smooth. Add
in vanilla & pinch salt – fold in whipped
cream until just combined. Using bottom of
a wooden spoon, poke holes all over cake.
Pour filling over & use a rubber spatula
to push into holes. Frost with cream cheese
frosting.
Refrigerate 20 minutes before serving.
Serves 12

(recipe: delish.com)

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Hope you had a great Mother’s Day –
we went out to dinner – food was
very tasty (I was stuffed!) and it was
really nice to just sit around with family
and enjoy their company. The baby was
GREAT – for 2+ years old he sat for over
2 hours in a high chair; all the servers &
managers kept coming over to ‘chat’ with
him so he was having a great time ‘holding
court’. The restaurant even gave all
mothers a long stemmed red rose! Very
nice!

Hoping you have a very nice day –
remember to take a little time for
yourself!

Hugs;

Pammie

Happy Saturday!

Tomorrow is Mother’s Day so I found some REALLY YUMMY-sounding recipes to share (got me almost drooling!). Yesterday I babysat my 2 yr old grandson & when his Daddy came home, oldest son asked me what I’m doing Sunday. (Other than going to church – nothing really). So – now we’re all going to his girlfriend’s restaurant (J. Alexanders – pretty fancy – GREAT food! She’s one of the managers). Ought to be a fun time!

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

Graham Cracker ‘Eclair’ Cake

1 (3.4 oz) box vanilla instant pudding mix
1 1/2 C. cold milk
15 graham crackers, broken crosswise in
half (30 squares), divided
1 (8 oz) tub Cool Whip, thawed
1 C. chocolate frosting (can use
ready-to-spread (or)* See recipe BELOW
=
In a bowl using elec. mixer, beat dry
pudding mix & milk 2 minutes. Let
stand 5 minutes. Cover bottom of a
8 inch square baking pan with
graham cracker squares, overlapping
as needed, to form an even layer. Stir
Cool Whip into pudding; spread half
over graham crackers in pan. Cover with
10 of remaining cracker squares – repeat
layers of pudding mixture & squares.
Refrigerate 3 hours. Spread top with
chocolate frosting. Serves 9

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Shrimp Scampi

1 lb. raw shrimp, peeled/
deveined
3/4 C. white wine
1/4 C. olive oil
1/2 C. unsalted butter
2 T. margarine
3 T. minced garlic
1/4 tsp. paprika
1/2 T. parsley flakes

grated Parmesan cheese – garnish

Heat wine, olive oil, butter, margarine
& garlic in large skillet over medium heat
just until it starts to boil. Add paprika &
parsley flakes – stir & immediately add
shrimp. Cook 4-5 minutes until shrimp
turn pink. (don’t over cook). Spoon
shrimp onto a plate with some of cooking
sauce & top liberally with Parmesan cheese.
Serves 2

Suggestion: serve over cooked thin spaghetti
noodles

(recipe: geniuskitchen.com)
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Spinach, Strawberry, Mandarin
Salad w/poppy seed dressing
(prepare ahead to allow flavors
to blend)

1 bunch fresh spinach
2 pints sliced fresh strawberries,
cut into thirds
1 (4 oz) can mandarin orange sections,
drained, reserve 2 tsp. juice for dressing
1 fresh kiwi – peeled/sliced into quarters

Dressing:
1/3 C. granulated sugar
1/2 C. oil
1/4 C. white vinegar
2 T. sesame seeds
3 T. poppy seeds
1/4 tsp. paprika
1/2 tsp. Worcestershire sauce
1 1/2 tsp. minced onion
=
Combine all dressing ingredients – mix
well & refrigerate
=
(taste dressing & adjust sugar/vinegar
for your sweet/tart preferences)

Tear fresh spinach into bite-sized pieces;
wash & pat dry. Wash strawberries, drain,
pat dry & cut into thirds. Shake dressing
container well & toss with spinach, straw-
berries, kiwi & mandarin orange sections
just before serving (otherwise spinach will
wilt). Serves 6-8

(recipe: geniuskitchen.com)
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Scallops & Pasta Florentine

1 lb. sea scallops, patted dry
1/8 tsp. black pepper
1/4 tsp. salt
1 large shallot – minced
1/4 C. white wine
7 tsp. oil
1/2 C. chicken broth
3 T. butter, softened
1 (6 oz) pkg. fresh baby spinach
1 pint cherry tomatoes, halved
1/4 C. fresh parsley, chopped
1 1/4 tsp. lemon zest (grated)
8 oz. spaghetti or linguine, cooked
=
Sprinkle scallops with salt/pepper. Heat
2 T. oil in a skillet; add scallops & cook
about 2 minutes each side, until browned.
Remove from skillet & keep warm. In same
skillet heat remaining oil & add shallot – cook
until softened, about 1 minute. Stir in wine &
cook until reduced by half, about 30 seconds.
Add broth & simmer. Stir in butter & pasta –
toss until heated through. Add spinach, cherry
tomatoes, parsley & lemon zest – toss until
spinach wilts. Add scallops & serve.
Serves 4

(recipe: geniuskitchen.com)
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Chicken Pasta Milano

1 T. butter
2 cloves garlic, minced
1/2 C. sun-dried tomato, chopped
1 C. chicken broth, divided
1 C. heavy cream
4 boneless skinless chicken breasts
1 tsp. salt
1 tsp. black pepper
2 T. olive oil
2 T. basil

8 oz. angel hair pasta, cooked/
drained
=
In large saucepan melt butter over
Low heat. Add garlic & cook 1 minute.
Add tomatoes & 3/4 C. broth. Increase
heat to medium & bring to boil. Reduce
heat & simmer, uncovered, about 10
minutes. Add cream & bring to boil again,
stirring frequently. Simmer over medium
heat until sauce is thick. Sprinkle salt/pepper
over both sides of chicken. Heat oil in a skillet;
add chicken & saute until chicken is no longer
pink inside (about 4 minutes each side). Remove
chicken from skillet & drain fat. In same skillet
stir 1/4 C. broth with pan juices & bring to a
boil. Reduce slightly & add to cream sauce –
stir in basil. Serve chicken atop the cooked
pasta & coat with cream sauce. Serves 4

(recipe: geniuskitchen.com)
——————————–
Stuffed Chicken Breasts (with
Feta cheese & sun-dried tomatoes)

4 boneless skinless chicken breasts,
pounded thin
1 medium red bell pepper, seeded/
diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 tsp. thyme
8 oz. feta cheese, crumbled finely
1/2 C. breadcrumbs (poster uses
Italian)
olive oil
salt/pepper
toothpicks
chopped green onion – garnish
=
Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
Saute in a skillet garlic & bell pepper in oil 3
minutes to combine flavors – set aside to cool.
In a bowl combine feta, breadcrumbs, thyme,
tomatoes & garlic/red pepper mixture – toss
until well mixed (this is stuffing).
Lay a flattened piece of chicken on a cutting
board or counter. Place 1/4 of stuffing onto
chicken (like a burrito – down the center) &
roll as tight as you can get it – secure with a
toothpick & place on baking sheet. Brush
tops of chicken with olive oil (to give a golden
brown texture) – season with salt/pepper.
Cook breasts about 35 minutes until internal
temperature reaches 180 degrees F. on a
cooking thermometer.
Garnish with chopped green onion & serve.
Serves 4

(recipe: geniuskitchen.com)
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S’Mores Dump Cake

2 (4 oz, ea) pkgs. (Bakers) semi-sweet chocolate,
chopped
2 C. milk, divided
1 C. sugar
3 eggs
4 C. miniature marshmallows, divided
1 C. dry chocolate cake mix (from 2 layer
cake pkg) *
1 1/2 C. graham cracker crumbs
1/2 C. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Microwave chopped chocolate & 1 C.
milk in medium microwaveable bowl
on High 2 1/2 minutes; stir until
chocolate is completely melted &
mixture is well blended. Add sugar,
eggs & remaining milk; mix well;
pour batter into prepared pan.
Cover with 3 C. marshmallows &
sprinkle top with dry cake mix &
graham crumbs – drizzle top with
melted butter. Bake 35-40 minutes
until center is almost set. Immediately
top with remaining marshmallows.
Cool completely before cutting.
Serves 16

*How to use leftover cake mix:
Store leftover dry cake mix in airtight
container at room temperature. Use it
to make cupcakes. Beat remaining cake
mix with 2/3 C. water, 2 eggs & 3 T. oil
using elec. mixer until blended. Spoon
into prepared muffin cups. Bake as
directed on pkg. for cupcakes

(recipe: myfoodandfamily.com)
======================

Finally finished the yellow baby blanket –
I like the way the pattern looks but it got
really boring knitting it (I know – don’t
complain!).

 

Hope you have a GREAT day and remember
to do something for yourself (even if it’s only
a 5-minute nap!).

Hugs;

Pammie

Friday

It’s been a rather quiet week – only babysitting today for a few hours (or so I thought . . . ). I’m due at 2 today (until around 6) but got a text asking if I can do it again tomorrow from around 10:30 – 3/4/6? Oldest son (the chef) is in the middle of launching another Hilton restaurant in Lansing so he’s drawn to working lots of extra hours (it’s a 1 1/2 hr. drive from his house to Lansing). Looks like I’ll be taking a LOT of knitting with me both days . . . sigh. Am nearing the end of the yellow baby blanket and am STILL vacillating over my next blanket/project. I have lots of different colors of baby yarns – one minute I want to do a various granny squares blanket, the next something different – who knows? (Not even ME at this point!)

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No-Bake Choc. Chip Cannoli Cheesecake

1 (4 oz) pkg. cannoli shells
1/2 C. sugar
1/2 C. graham cracker crumbs
1/3 C. butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 C. powdered sugar
1/2 tsp. grated orange zest
1/4 tsp. cinnamon
3/4 C. ricotta cheese
1 tsp. vanilla
1/2 tsp. rum extract
1/2 C. miniature semisweet chocolate
chips (can use regular chips, coarsely
chopped)
chopped pistachios, optional

Spray a 9 inch pie plate with
nonstick cooking spray.
Place cannoli shells in food processor &
pulse until coarse crumbs form. Add sugar,
cracker crumbs & melted butter – pulse
just until combined. Press mixture onto
bottom & sides of prepared plate –
refrigerate until firm, about 1 hour.

Filling:

Beat first 4 ingredients in a bowl until
blended. Beat in ricotta cheese & extracts.
Stir in chocolate chips & spread into crust.
Refrigerate, covered, until set – about 4
hours. (if desired, top with chopped
pistachios). Serves 8

NOTE: Pistachios are classic in cannoli but
if you don’t have them you can still top
pie with additional crumbled cannoli
shells or chocolate shavings.

(recipe: tasteofhome.com)
—————————-

Orzo w/Spinach, Mushrooms &
Peppers

1 C. uncooked orzo pasta (about
8 oz)
1 T. olive oil
1 medium sweet orange pepper,
seeded/chopped
1 medium sweet red pepper,
seeded/chopped
1 medium sweet yellow pepper,
seeded/chopped
1 C. sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
2 C. fresh baby spinach
1/2 C. grated Parmesan cheese

Cook orzo accordg. to pkg.
directions; drain. In large
skillet, heat oil over medium-high
heat. Saute peppers & mushrooms
until tender. Add garlic & seasonings;
cook & stir 1 minute. Stir in spinach
until wilted. Stir in cooked orzo &
cheese; heat through. Serves 6

(recipe: tasteofhome.com)
——————————

Backwoods Pork Chops & River Gravy

1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. plus 1/8 tsp. salt
1/4 tsp. black pepper
4 (4 oz) boneless center-cut pork chops
1/2 C. flour
1/4 C. buttermilk
1/8 tsp. cayenne pepper
2 T. vegetable oil
3/4 C. milk

In small bowl combine garlic & onion
powders, 1/2 tsp. salt & pepper. Rub
seasoning mixture evenly on both
sides of chops. Reserve 1 T. flour &
set aside. Place remaining flour in a
shallow dish. In another shallow dish
combine buttermilk & cayenne pepper.
Dip chops in buttermilk then coat
both sides in flour. In large skillet over
medium heat, heat oil. Add chops &
cook 5 minutes on each side until
golden brown. Drain on paper towels.
Reduce heat to medium-low. Whisk
reserved flour into milk; add remaining
salt & cook in skillet until thickened &
bubbly, stirring constantly. Serve
immediately with chops. Serves 4

(recipe: mrfood.com)
————————————–

Chicken & Swiss Casserole

5 1/2 C. uncooked egg noodles
(about 1/2 lb)
3 T. olive oil
3 shallots, chopped
3 small cloves garlic, minced
1/3 C. flour
2 C. chicken broth
3/4 C. milk
1 1/2 tsp. dried thyme
3/4 tsp. grated lemon zest
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
5 C. cooked,cubed rotisserie chicken
1 1/2 C. frozen peas
2 C. shredded Swiss cheese
3/4 C. dry bread crumbs
2 T. butter, melted

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook noodles accordg. to pkg.
directions; drain. In large skillet
heat oil over medium heat. Cook
shallots & garlic, stirring, 45 seconds.
Stir in flour – cook & stir 1 minute.
Add broth, milk, thyme, lemon zest,
salt, nutmeg & pepper. Stir in chicken
& peas -heat through. Stir in noodles &
cheese. Transfer mixture to prepared
dish. In small bowl mix bread crumbs &
butter; sprinkle over top & bake 8-10
minutes until top is browned. Serves 8

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

Crockpot Sweet & Sour Shrimp

1 (6 oz) pkg. frozen Chinese pea pods
1 (14 oz) can pineapple tidbits or chunks*
2 T. cornstarch
3 T. sugar
1 C. chicken stock
*1/2 C. reserved pineapple juice
1 T. soy sauce
1/2 tsp. ground ginger
1 (16 oz) bag frozen cooked shrimp
(medium or large)
2 T. cider vinegar or rice vinegar
=
1 C. cooked rice, for serving
=
Place pea pods in a colander & run cold
water over them until thawed enough
to easily separate. Drain pineapple juice
& reserve 1/2 C. of juice. Place pea pods
& drained pineapple into crockpot. In a
small saucepan combine cornstarch &
sugar-stir to blend. Add chicken stock,
reserved pineapple juice, soy sauce &
ginger – bring to a boil over high heat.
Cook about 1 minute, stirring constantly;
sauce should be thick & clear. Pour sauce
over pea pods & pineapple – stir gently
to blend. Cover & cook on Low 3-4 hours.
Add thawed, cooked shrimp & cook 15-20
minutes longer until hot. Add vinegar &
stir gently. Serve with hot cooked rice.
Serves 3-4

(recipe: thespruceeats.com)
———————————

Crockpot Crustless Pizza

2 lb. ground beef
garlic salt – to taste
black pepper – to taste
dried minced onion – to taste
2 C. shredded mozzarella cheese
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese

your favorite pizza toppings

In a skillet brown beef & seasonings
over medium-high heat; drain. Place
cooked meat & mozzarella in a bowl &
mix well. Spray insides of crockpot with
nonstick cooking spray. Evenly spread
meat mixture in crockpot & pour pizza
sauce over top – spread evenly. Top with
pizza-blend cheese & any toppings you
may want. Cover & cook on Low 4 hours.
Serves 10

(adapted from Gooseberrypatch recipe)

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

Blueberry Breakfast Bundt Cake

1 box yellow cake mix
3 eggs
3/4 C. vegetable oil
3/4 C. sour cream
1 C. fresh or frozen blueberries

Preheat oven 350 degrees F.
Spray a bundt pan liberally with
nonstick cooking spray. In a bowl
mix all ingredients except berries –
add berries last, fold in gently.
Pour batter into prepared pan &
spread to even top. Bake 55
minutes or until center is firm.
Let cool 10 minutes then turn
onto a platter. Glaze if desired.

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

Mix glaze ingredients in a bowl &
drizzle glaze across top of cake.

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

You can tell we FINALLY have Spring in Michigan-
they are selling flowers for planting! I bought a
really nice, big hanging basket geranium today
at Krogers – it’s a multi-color: bright pink with
a darker pink center – very nice. It’s in the 50’s
today & overcast/sprinkling – looking at the
upcoming week – highest temp. is 62 degrees F.
Oh well . . . and mostly raining.

Mother’s Day is Sunday so hope you have something
planned. I never know, year to year, what’s up. Usually
my oldest son decides to take me (and his girlfriend/
mother of our youngest grandson) out to lunch so
I have that to look forward to sometime soon.

Hope you are in good health and able to see
some SUNSHINE to cheer you up!

Hugs;

Pammie

 

PS: Gas prices jumping back & forth from $2.69/9 & $2.79/9 lately

and we have BUNNIES – again!

Every Spring I look forward to seeing if I can spot our bunnies – these are wild bunnies that (usually) live in our yard in a space that used to be a garden – lots of wild blackberry bushes have taken over the area so they are well protected from predators. I saw one this morning – looking all fat & healthy (probably an adult) – just seeing them makes me happy.

Our weather has been really nice – yesterday it was SUPER sunny and got up to 71 degrees F. – YAY!!! (the rest of the week our forecast is for rain, but hey – we need that for the flowers, right?)

===========

I missed posting Cinco de Mayo recipes – so here’s a few, anyway

Double-Lemon Cheesecake Bars

52 Vanilla wafers, finely crushed,
about 2 C.
3 T. butter or marg., melted
4 eggs, divided
4 (8 oz, ea) pkgs. cream cheese,
softened
1 3/4 C. sugar, divided
3 T. flour
1 T. lemon zest AND
1/3 C. lemon juice (from 2 lemons),
divided
1/2 tsp. vanilla
2 T. cornstarch
1/2 C. water

Preheat oven 325 degrees F.
Line a 9 X 13″ baking dish with foil – ends
extending over sides (to use as handles).
In a bowl mix wafer crumbs & butter until
blended. Press onto bottom of pan & bake
10 minutes. Separate 1 egg; refrigerate yolk
until ready to use. Beat cream cheese, 1 C.
sugar, flour, lemon zest, 2 T. lemon juice &
vanilla in large bowl with elec. mixer until
blended. Add egg white & remaining 3 whole
eggs, one at a time, mixing on Low speed after
each – just until blended – pour over crust.
Bake 40 minutes until center is almost set.
Cool 1 hour & refrigerate 4 hours.
=
Mix cornstarch & remaining sugar in medium
saucepan; gradually stir in water & remaining
lemon juice just until blended. Bring just to a
boil on medium heat, stirring constantly. Cook
& stir until clear & thickened. Lightly beat reserved
egg yolk in small bowl with fork until blended.
Stir in 2 T. hot cornstarch mixture & return to
remaining cornstarch mixture in saucepan; stir
until blended. Cook 1 minute until thickened,
stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate
1 hour until firm. Using foil as handles, remove
cheesecake from pan before cutting to serve.
Makes 16

(recipe: kraftrecipes.com)
—————————-

Crockpot Mexican Taco Casserole

1 lb. ground beef or turkey
1/2 onion, chopped (optional)
1 C. corn
1 can black beans, drained/rinsed
1 can diced tomatoes w/green chilies (aka: Rotel)
1/2 envelope dry taco seasoning
garlic salt, to taste
2 C. cooked rice (poster used brown rice)
8 oz. shredded cheese (poster used Cheddar)

In skillet brown meat; add onions, taco seasoning,
tomatoes, beans & corn – stir to combine.
Spray insides of crockpot with nonstick cooking
spray. Spread cooked rice on bottom of crockpot &
sprinkle with garlic salt. Spoon meat mixture over
rice & top with cheese. Cover & cook on High
2-3 hours. Serves 10

NOTE: for some crunch, add crushed tortilla
chips on top before serving.

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

(this next recipe my son (the chef) makes for holidays – really tasty – he drizzles honey over the brie before wrapping then does the rest of steps – no jam)

Baked Brie w/Phyllo Dough & Jam
(appetizer)

6 sheets phyllo dough (14 X 18″ size)
1 stick (8 T.) butter, melted
1 lb. round brie cheese
4-6 T. preserves or jam (your choice;
suggestions: peach, strawberry, apricot)

crackers for serving
=
Preheat oven 425 degrees F.
Have on hand: a clean, dry dishcloth or
towel (needed to keep phyllo from drying
out).
Unroll phyllo & lay 1 sheet of dough onto a
large cutting board. Using a pastry brush,
brush dough with melted butter. Wrap phyllo
around brie (you can use more butter to get
folds to stick around brie). Brush next sheet
of phyllo with butter & place wrapped brie,
fold side down, in center of second phyllo
sheet – wrap around brie – repeat until you
have wrapped 5 sheets of phyllo around
cheese, always turning cheese over each
time so that folds are on the bottom.
Brush a generous amount of butter on 6th
sheet of phyllo. Spread jam across top of
wrapped brie – gently place phyllo over jam,
butter side down, being careful not to tear
the dough. Finish wrapping brie with dough,
folding edges underneath brie & using
additional butter, as needed, to smooth
phyllo folds around cheese. Brush additional
butter on top.
Place wrapped brie on a round baking pan or
cookie sheet. Bake 15 minutes until lightly
brown. Let stand 5 minutes before cutting.
Serve with crackers for dipping.

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

1-Pot Mexican Chicken & Rice

5 chicken thighs, bone in/skin on
1 yellow onion, diced
1 tsp. garlic powder
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 T. olive oil
1 C. white rice, uncooked
1 T. minced garlic
2 C. chicken stock
1 C. salsa
1/2 red bell pepper, minced
optional garnish: chopped parsley

Preheat oven 350 degrees F.
Heat cast iron skillet on High heat.
Season chicken with garlic powder,
chili powder, cumin, oregano, paprika,
salt & cayenne pepper. Place chicken,
skin sides down, in skillet & cook
4-5 minutes until browned – flip &
cook 3-4 minutes on other sides.
EITHER: remove chicken to a plate,
(OR) push chicken to sides of skillet:
Add olive oil & heat to medium-high.
Add onions & cook 3-4 minutes. Once
onions are mostly cooked, add garlic &
cook 30 seconds while stirring. Add
uncooked rice, salsa & bell pepper –
cook 1 minute unitl boiling. Pour in
chicken stock & place chicken back in
skillet, skin sides up. Cover & bake
35-40 minutes. Serves 5

(recipe: yummly.com)
———————————–

Cheesy Beef Enchiladas

8 corn or flour tortillas
1 lb. ground beef
1/2 C. chopped onion
1 clove garlic, chopped
1 (4 oz) can fire-roasted chopped
green chiles, drained
1 (15.5 oz) can black beans, drained/
rinsed
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
about 3 C. enchilada sauce, divided
2 C. shredded Mexican-style 4-blend cheese
(or whatever cheese you like)
=
Toppings:
chopped green onions
chopped tomatoes
fresh chopped parsley
sour cream
sliced black olives

Preheat oven 350 degrees F.
Brown ground beef & onion in skillet;
drain. Add chopped garlic, green chilies,
black beans, cumin, pepper/salt & 1 1/4
C. enchilada sauce to ground beef. Stir &
cook on Low 8-10 minutes. Spread 3 T.
enchilada sauce evenly in bottom of a
9 X 13″ baking dish. Place stacked tortillas
on a microwave-safe plate & microwave
all 30 seconds to warm & make them
more pliable. Fill each tortilla with hamburg
mixture & place in baking dish. Pour 1 C.
enchilada sauce over tortillas & spread
evenly. Sprinkle 2 C. shredded cheese on
top evenly & bake 25 minutes. Garnish
with your favorite toppings.
Makes 4-6 servings

(recipe: thesouthernladycooks.com)
—————————–
Chicken Tortilla Dump Dinner

2 (10 oz, ea) cans diced tomatoes
with chilies (like RoTel)
1 C. chicken broth
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1 (15.5 oz) can black beans,
drained/rinsed
1 (10 oz) bag frozen corn
5 C. cooked/shredded chicken
(from small rotisserie chicken)
12 small corn tortillas, cut into
quarters
1 (8 oz) block Monterrey Jack
cheese, shredded (about 2 C.)
1/2 C. sour cream
1/3 C. diced red onion
1/3 C. loosely packed fresh
cilantro, chopped

Preheat oven 375 degrees F.
Spray insides of 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl stir diced tomatoes
with chilies, chicken broth, chili
powder, cumin & salt. Add black
beans, frozen corn, chicken, tortilla
wedges & half the cheese – stir to
evenly distribute & moisten all the
ingredients. Place in prepared dish
& spread evenly. Loosely cover
with foil & bake 25 minutes.

Raise oven temp. to 400 degrees F.
=
Remove foil & sprinkle top with
remaining cheese. Bake until cheese
melts, about 10 minutes. Remove
from oven & top with dollops of
sour cream; sprinkle with red onion
& cilantro. Serve hot.
Serves  6-8

(recipe: foodnetwork.com)
——————————-

Crockpot Peaches ‘n Cream
Dump Cake

1 (21 oz) can peach pie filling
1 box white cake mix
1/2 C. butter, melted
8 oz. cream cheese
1/4 C. sugar

In a bowl mix cream cheese &
sugar until smooth. Pour pie
filling into bottom of crockpot
& smooth out. Top filling with
cream cheese mixture then
sprinkle dry cake mix on top.
Pour melted butter evenly
over top. Place 6-8 paper
towels between lid of crockpot
& lid (to help absorb moisture).
Cover & cook on High 1-2 hours.
Serves 4-6

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

Cherry Choc. Chip Cookies

1 C. (2 sticks) butter, softened
3/4 C. packed brown sugar
1/2 C. gran. sugar
2 large eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 C. chocolate chips
3/4 C. chopped maraschino cherries

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In large bowl using elec.
mixer, beat butter & sugars until light
& fluffy, about 2 minutes. Add eggs &
vanilla – beat until combined. In another
bowl mix flour, baking soda & salt – stir into
wet ingredients then fold in choc. chips &
cherries. Using a large cookie scoop, scoop
cookies onto prepared baking sheets & bake
until set, 12-15 minutes. Makes 22 cookies

(recipe: delish.com)

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

I need to brag a little on my husband – he’s
the kind of person who can fix or figure out
just about anything. My (3-4 yr old) cell phone
has been acting up lately: in middle of typing
a text I will suddenly lose the keyboard & am
unable to continue – or it will suddenly jump
to another screen totally – frustrating! We
were talking about me possibly getting a new
phone but I wanted to download all my photos
FIRST – well, that became almost impossible.
Enter my husband! It took him a good hour to
finally get the data transferred to my computer –
there were 2 photos that I really wanted to save
and (almost) no amount of fiddling with the data
would allow them to be transferred/saved. He
kept working at it and FINALLY succeeded – YAY!
(I’m still learning how to make a video using my
phone, but super cute 2 yr old grandson is making
that a ‘needed’ thing!) Managed to get him being
his usual crazy/funny self and wanted to save those,
too. All is well – we will be off to the phone store
in a little while – time to ‘teach an old “lady” new
tricks’ – right? (don’t know about you, but I DREAD
having to learn how to operate something digital/
new – sigh).

Hang in there!

Hugs;

Pammie

PS: Got a small reprieve on knitting baby booties –
my friend who’s been delivering them will not be
able to do so until end of the month, so I’m trying
to finish the yellow blanket (nice pattern, just boring
to knit). Also – stepped out of my comfort zone yesterday
and bought a hand-crank yarn ball winder.
I already have an electric one which drives me nuts –
never makes the yarn ‘balls’ tight – they are very loose
& almost fall apart right after using. New winder works
like a charm – YAY! Yep – even though I’m quickly
approaching 71, it’s never too late to learn something
new.

The “Best Laid Plans . . . “

 (the YIPPEE above doesn’t exactly ‘fit’, but the

topsy-turvy part does!

Sometimes we plan things and then something comes up to change them – that was me . . . today. Went to my library knit group and had planned on making about 3 stops to various stores before coming home. Just got on the road after knitting when my husband called to ask me to come home. He has a tooth that’s been bothering him and, apparently, it got worse. He made an emergency appointment for our dentist and that’s what we did. He’s scheduled to have oral surgery this Monday (same day as our family Easter dinner). All things considered – it’s not a big deal – we can ‘adjust’ through it all. He’s resting and started antibiotics to get him through until Monday – I feel bad for him because this came up rather suddenly but I’m very grateful we have the dental coverage for him to get it fixed. I got a call that I’m also babysitting tomorrow (unplanned) so will present the situation to my son at that time. To quote the old saying: “The best laid plans of mice and men often go awry”; (not the Scottish version, but you get the idea). We’re flexible – we’ll survive. (Actually I haven’t really felt ‘into’ the Easter preparations mood, so we’ll see where this goes. Still have to do grocery shopping – that will come tomorrow before babysitting!)

===========

Carrot Cake Bars

Cake:

Step one:
1 1/4 C. unsweetened applesauce
(or oil)
2 C. sugar
3 eggs

Step two:
2 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Step three:
2 C. grated carrots
1 C. shredded sweetened coconut
1 C. chopped nuts (optional)
1 tsp. vanilla
1 C. crushed pineapple in
juice, not syrup
(not drained)

Cream Cheese Frosting:

1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
==
Preheat oven 350 degrees F.
Lightly spray with nonstick
cooking spray  (or line with parchment
paper) a 10 X 15″ jelly roll pan.

In large bowl combine Step one
ingredients. Add Step 2 ingredients
& stir in Step 3 ingredients.
Pour batter into prepared pan &
bake 25-30 minutes until a toothpick
inserted into cake comes out clean.
Cool completely.

Frosting:
In large bowl using elec. mixer,
beat butter & cream cheese until
fluffy. Add vanilla & powdered
sugar ( a little at a time) – beat
until smooth. Spread on top of
cooled bars. Makes 36 bars

NOTE: store any leftovers in
an airtight container, refrigerated,
up to 3 days

(recipe: momontimeout.com)
————————–

Ranch Avocado Egg Salad

2 ripe avocados
1 T. fresh lemon juice
6 hard-boiled eggs, chopped
1 small shallot, finely diced
1/2 tsp. ranch seasoning
1/4 C. mayonnaise or plain
Greek yogurt
salt/pepper, to taste

Dice avocados & place in medium
bowl; squeeze lemon juice on them
& gently stir (keeps them from
turning brown). Add chopped eggs,
diced shallot, ranch seasoning &
mayo – stir well. Taste for seasoning
& add salt/pepper to taste.
Serves 6

NOTE: for added crunch you can
add a few slices of cooked/crumbled
bacon.

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

Creamy Pea Salad

2 lb. frozen green peas,
thawed
1/2 C. plain greek yogurt
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
8 strips bacon, cooked/crumbled
1 C. cubed Colby-Jack cheese

In large bowl combine all ingredients
& stir to combine, making sure to
coat all ingredients well. Serves 10

NOTE: Store any leftovers in fridge
for up to 3 days

(recipe: iwashyoudry.com)
———————-

Cheesy Bacon/Egg Crescent Ring

4 slices bacon, cooked/crumbled
4 eggs
1/3 C. milk
1/4 tsp. black pepper
1/2 tsp. salt
1 C. shredded Cheddar cheese
2 (8 oz., ea) tube crescent rolls

Preheat oven 375 degrees F.
In bowl combine eggs, milk, pepper &
salt – whisk until combined. Pour eggs
into a skillet & scramble over medium
heat. Unroll crescent dough & separate
into triangles. Arrange triangles on a
14 inch ungreased pizza pan with points
towards outside of pan & wide ends
overlapping at center, leaving a 4-inch
wide opening in the center. Press
overlapping dough to seal. Spoon eggs
over wide ends of rolls & sprinkle cheese
over eggs – top with crumbled bacon.
Fold pointed ends of triangles over filling,
tucking points under to form a ring (filling
will be visible). Bake 12-15 minutes until
crescents are golden brown.
Serves 8

(recipe: julieseatsandtreats.com)
——————————

Reuben Brunch Bake
(overnight recipe)

8 large eggs, lightly beaten
1 (14.5 oz) can sauerkraut, rinsed/
well drained
2 C. shredded Swiss cheese
1/2 C. chopped green onions
1/2 C. whole milk
1 (2 oz) pkg. thinly sliced deli
corned beef, cut into 1-inch pieces
1 T. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
3 slices rye bread, toasted &
coarsely chopped
1/4 C. butter, melted

Spray a 11 X 7″ baking dish
with nonstick cooking spray.
Combine first 9 ingredients &
pour into prepared dish. Refrigerate,
covered, overnight.
=
Remove casserole from fridge 30
minutes before baking.
Preheat oven 350 degrees F.
Toss rye bread crumbs & butter &
sprinkle over top of casserole. Bake,
uncovered, 40-45 minutes until a
knife inserted into center comes
out clean. Let stand 10 minutes
before serving. Serves 8

(recipe: tasteofhome.com)
———————–

Crockpot Mac & Cheese

1 lb. cavatappi pasta (or other
corkscrew shaped pasta)
1/4 C. butter, cut into cubes
1 (12 oz) can evaporated milk
1 1/2 C. Half & Half
4 C. shredded Cheddar cheese
1/2 lb. block of American (Velveeta)
cheese, cut into cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
Optional garnish: 2 tsp. chopped
parsley
=
Cook pasta in boiling water 2 minutes
less than pkg. directions call for- drain.
Spray insides of crockpot with nonstick cooking
spray. Place cooked pasta in crockpot & add
butter – stir until noodles are coated with butter.
Add evap. milk, Half & Half, Cheddar & Velveeta
cheeses, salt/pepper, onion powder & paprika –
stir until combined. Cover & cook on Low
1 1/2 to 2 hours, stirring every 30 minutes.
At end of cooking time stir until a smooth
sauce coats the noodles. Serve topped with
parsley, if desired. Serves 8

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

Grape Salad

4 C. seedless grapes, halved
1 T. brown sugar
2 oz. cream cheese, softened
1/2 tsp. maple or vanilla extract
1 C. Cool Whip, thawed
1 C. chopped pecans

Combine cream cheese, brown sugar &
extract in a bowl until smooth & creamy.
Fold in Cool Whip & gently fold in grapes
& nuts – stir to combine. Refrigerate 1
hour (or serve room temp.) Serves 8

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

Chocolate Cherry Dump Cake

1 box Pillsbury Moist Supreme
chocolate cake mix
2 (20 oz, ea) cans cherry pie filling
1 1/2 sticks butter (3/4 C.) melted
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Dump
both cans of pie filling into dish &
level with a spoon. Dump dry cake
mix on top of pie filling & smooth
out. Drizzle melted butter over top
of cake & top with chocolate chips.
Bake 1 hour. Serves 9

Serve with vanilla ice cream or your
favorite whipping cream.

(recipe: centslessdeals.com)
=================

So that’s what’s going on around here lately;
while at the dentist I was able to finally finish
the multi-colored baby blanket – YAY! Not
sure what I’ll knit next – might start a crocheted
granny square baby blanket – we’ll see.

Hope things are going well for you;

Hugs;

Pammie

Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.

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

Easy Cream Cheese Danish

Dough:
1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

Filling:
1 (8 oz) pkg. cream cheese,
softened
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

Glaze:
1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

DOUGH:
In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
5 minutes. DO NOT SKIP THIS STEP.
Press dough out to corners of pan.

FILLING:
In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble
effect.

Preheat oven 350 degrees F.
=
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

GLAZE:
In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

(recipe: jamiecooksitup.net)
——————————-
Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk
cinnamon

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
=
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
overnight.
=
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on
bottom.

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

Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown
potatoes

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.

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

Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
undrained
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
=
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)

(recipe: tasteofhome.com)
——————————–

Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).

Glaze:

In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

(recipe: realhousemoms.com)
————————————
Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein
noodles

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.

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

Cinnabon Cake w/Cream Cheese
Frosting

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

Frosting:
3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
=
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

Topping:
In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Frosting:
Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.

(recipe: hugsandcookiesxoxo.com)

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

Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!

Hugs;

Pammi

 

Friday

Ah, yes – Michigan in the Spring; it’s been another rollercoaster ride with our weather. It ‘was’ kinda warm a few days ago and then there was yesterday – waking up to a covering of snow – lovely . . . not. It eventually melted & today we have gloomy & rainy 53 degrees. Looking at our upcoming weather it’s ‘maybe’ going up to 63 today (I doubt it) then Sun/Mon. it’s rain and SNOW again. . . lovely. Oh well – EVENTUALLY we’ll have Spring!

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

Blueberry Almond Coffee Cake

Coffee Cake:
1/2 C. butter, softened
1 C. brown sugar, packed
1 egg
1 tsp. almond extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 1/2 C. blueberries, fresh or frozen
1/2 C. sliced almonds

Glaze:
1 C. powdered sugar
1/2 tsp. almond extract
1 1/2 T. milk
dash salt

Preheat oven 350 degrees F.
Line two 8″ round cake pans with
parchment paper & spray with
nonstick cooking spray, generously.
In stand mixer or large bowl add
softened butter & brown sugar:
cream together until light & fluffy,
about 2 minutes. Add egg & beat
1 minute, scraping sides of bowl &
adding almond extract – mix until
just combined. In another bowl
mix flour, baking soda, baking
powder & salt. Pour half of dry
ingredients into creamed mixture &
mix just until combined. Add half of
sour cream & mix just until combined-
repeat with remaining dry ingred. &
sour cream – make sure to not over
mix. Gently fold in blueberries.
Spread batter into pans evenly &
sprinkle tops with almonds. Bake
20 minutes until a toothpick inserted
into center comes out clean. Allow
pans to rest on counter 5 minutes then
invert onto a wire rack.

Whisk glaze ingredients together in
small bowl & drizzle over tops of warm
cakes. Serves 12

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

Make-Ahead Breakfast Sandwiches

14 eggs
2 T. milk
1/4 tsp. seasoned salt
salt/black pepper
12 small croissant rolls, sliced in half
1 (6 oz) pkg. sharp Cheddar cheese slices
1 (9 oz) pkg. deli ham
=
Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl crack eggs; add  milk,
seasoned salt & some salt/pepper –
whisk vigorously with a fork (you want
it kind of frothy). Pour eggs into prepared
pan & bake 15 minutes until eggs puff up
& are cooked through. Cool 5 minutes then
cut into 12 rectangles (same size as
croissants). Place one egg slice on each bottom
half & top with some ham & cheese.
=
Spray another 9 X 13″ baking dish with
nonstick cooking spray & arrange croissant
sandwiches in pan. Cover pan tightly with foil
& refrigerate until ready to serve.
=
Preheat oven 400 degrees F.
Place covered pan in oven & bake 15 minutes
until sandwiches have heated through & cheese
is melted. Makes 12 sandwiches

NOTE: Poster split each cheese slice in half,
placing one half under ham & one over so
the cheese melted & secure the ham in place.
She said it helps speed up the process if you
cut the croissants, add all the egg, then all
the ham & cheese – instead of doing each one
individually.

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

15-Minute Honey Garlic Chicken

3 chicken breasts (about 1 1/2 lb)
salt/pepper
1/4 C. flour
6 T. butter, divided
3 cloves garlic, chopped
2 T. apple cider vinegar
2 T. soy sauce
1/2 C. honey

Filet each chicken breast into 2 equal halves –
sprinkle with salt/pepper. Pour flour into a
shallow dish (or pie plate) & dredge each
piece in flour, making sure both sides are
covered. Heat a large deep skillet over medium
high heat. Add 4 T. butter & melt. Place chicken
in skillet & brown on both sides (about 3
minutes per side). Move chicken to sides of pan &
add 2 T. butter in center – melt. Place garlic in
center of pan & stir to combine – cook 1-2 minutes.
Add apple cider vinegar, soy sauce & honey to
center of pan. Shake pan a bit, allowing sauce &
garlic to spread & combine. Cook until sauce
thickens & chicken is no longer pink in middle,
2-3 minutes. Serve immediately. Serves 6

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

Strawberry Spinach Salad

5 oz. pkg. Spring Mix salad
1 pint strawberries, washed/
hulled, sliced
1 C. walnut halves
3 oz. creamy Gorgonzola cheese*
1/2 C. mint – chopped tiny

Balsamic Vinaigrette Dressing:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper

Place spring mix in large bowl &
top with strawberries & nuts. Sprinkle
Gorg. cheese & chopped mint on top

Dressing:
Combine all dressing ingredients in large
jar with lid; cover & shake vigorously
until dressing has emulsified (it should
look uniform in appearance). Serve
salad with dressing on the side or
drizzle over top of salad just before
serving.  Serves 4

*Look for Gorgonzola that doesn’t
crumble – you want the really creamy
kind

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

Crockpot Creamy Chicken/Fajita
Bowls

2 lb. boneless chicken
1 red bell pepper, seeded/sliced
1 green bell pepper seeded/sliced
1 yellow bell pepper, seeded/sliced
1/2 to 1 lb. mushrooms, sliced
1 (14-16 oz) can crushed tomatoes,
undrained
1 medium onion, sliced
8 oz. cream cheese, cubed
2 packets dry Fajita seasoning

Optional: shredded Cheddar Cheese
slices lemon or lime
Cooked rice or mashed potatoes to serve
6
=
Add chicken, peppers & onions to
crockpot. In a bowl combine tomatoes
& fajita seasonings – pour over ingredients
in crockpot. Top with cream cheese cubes.
Cover & cook on Low around 6 hours,
stirring at about 5 hours. Serve over cooked
rice or mashed potatoes & sprinkle some
cheese on top. Squeeze some lemon or lime
on top.

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

Garlicy Shrimp Stir Fry

2 T. olive oil
1 lb. shrimp, peeled/deveined
kosher salt/black pepper
1 T. sesame oil
1 small head broccoli, cut into
small florets
8 oz. sugar snap peas
1 red bell pepper, seeded/sliced
3 cloves garlic, minced
1 T. minced fresh ginger
1/2 C. soy sauce
1 T. cornstarch
juice of 1 lime
2 T. brown sugar
pinch of red pepper flakes

In large skillet over medium heat,
heat oil. Add shrimp & season with
salt/pepper. Cook until pink, 5 minutes,
then remove from skillet. Return
skillet to heat & heat sesame oil. Add
broccoli, peas & bell pepper – cook
until soft, 7 minutes. Add garlic &
ginger; cook 1 minute more. In small
bowl, whisk soy sauce, cornstarch, lime
juice, brown sugar & pinch red pepper
flakes; add to skillet & toss to coat. Add
shrimp & cook until heated through,
2 minutes. Serves 5

(recipe: delish.com)
——————————

Classic Deviled Eggs

6 large eggs
2 1/2 T. mayonnaise
1 1/2 T. sweet pickle relish
1 tsp. prepared mustard
1/8 tsp. salt
dash black pepper
optional garnish: paprika

Place eggs in bottom of a saucepan &
add enough cold water to cover eggs.
Bring to a boil; cover & remove from heat.
Let stand 15 minutes. After 15 minutes
drain water then fill sauce pan with cold
water & ice – allow to stand 5 minutes.
Tap each egg firmly on counter until
cracks form all over shell – peel eggs
under cold running water. Slice eggs
in half lengthwise & carefully remove
yolks. Place yolks in a bowl & mash
using a fork. Add mayonnaise, relish,
mustard, salt/pepper & stir well.
Spoon mixture into egg white halves.
Sprinkle tops with a bit of paprika.
Makes 12

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

Fluffy Orange Jell-o Salad

1 C. hot water
2 (3 oz) pkgs. orange Jell-o
1 C. crushed ice
8 C. miniature marshmallows
2 (15 oz, ea) cans mandarin oranges,
drained
1 (20 oz) can crushed pineapple, undrained
1 (5.1 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

In a glass 2 cup
measuring cup- pour in 1 C.
water & microwave 2-3 minutes until
boiling. Add both pkgs. orange Jell-o to
hot water & stir until completely dissolved.
Add 1 C. crushed ice & stir until all ice
has melted. Refrigerate 20-30  minutes
until it’s the consistency of thick pudding.

To a large bowl add marshmallows. Add
mandarin oranges, crushed pineapple to
bowl then sprinkle dry vanilla pudding mix
in bowl. Add Cool Whip & stir all in bowl
until combined. Remove orange Jell-o
from fridge & add to bowl – stir to combine.
Refrigerate at least 1 hour – or up to 12
hours. Serves 12

(recipe: jamiecooksitup.net)
===================

This week it’s babysitting Thurs & Friday
but only for about 4 hours each, so that’s
not too bad. My 2 yr old grandson amazes
me in his mental growth – yesterday he ran
up to me & ‘threw’ at me a continuous
sentence consisting of “Green/Yellow/
Green/Yellow/Green/Yellow” in rapid
order then said “Bye! waved at me & ran
away . . . strange child! He keeps me laughing
for sure!  While babysitting I do manage to
get in a good amount of knitting. I have 5
more pairs of baby booties and we’ll be
able to donate another 50 pairs, making
our total donations 200 pairs since we
started about 2 1/2 months ago. Still
working on the 2 baby blankets – one
(a multi-colored) is almost finished; the
other (all yellow) still is only about 1/4th
finished. I now have 5 baby blankets done-
most of those will probably go to Crisis
Pregnancy Center Mobile Unit – I donate
blankets to them twice a year. The lady
that runs the mobile unit meets me in
the parking lot of a church that’s about
half-way between the two of us. As I’ve
mentioned before, they give baby blankets
to women who agree to not abort their
babies.

Not much else new around here – trying
to get together an Easter ‘sides’ menu –
haven’t really thought about it much
although it’s coming up pretty soon – how
are you doing with your Easter dinner plans?
I will attempt to post more Easter recipes
for you soon.

Hope you have a nice, relaxing day today!

Hugs;

Pammie

PS:
Gas Prices

Don’t know about your area, but
our gas prices keep jumping. They
were something like $2.69/9 and
now we’re up to $2.79/9
really hope they go down soon
for the holidays for all the people
who will be driving to relatives &
family.