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

Taking Advantage of my FREE day!

Today I ‘technically’ have NOTHING scheduled except my special needs group tonight – YAY! I just went over my emails and decided to totally FLUSH a good 100+ recipe emails – got all the way back to Easter. That might not sound like much, but I get at least 12-15 emails a day from various recipe sites – some I read right away, some I type up & save to use here on my blog and some I just get rid of. A person can only save SO many – right? I just kinda closed me eyes and let them go – they won’t be missed if I didn’t read them in the first place, I hope.

A little later today I have to mail the next newsletter for special needs group (should have done it Monday, but I was lazy – I’m still ‘early’, as they’re not due until first day of July). Also on my agenda is stopping by the local baseball batting cages to purchase a card for older grandson’s birthday. Ordered him a “Minecraft” (game) t-shirt and need to order a on-line gaming ‘card’ that he can download for game time (I pay, he uses the card to pay for gaming time on line). He will be 11 this Friday but they’re not having a party until some time in July, so I still have time to get it all together.  “Was” supposed to watch both grandsons yesterday, but older grandson was at his Mom’s, so it was just baby & me – he was really good. He’s just discovered his “HIGH PITCHED” voice – we had a grand time SHRIEKING at each other – such fun! (didn’t take any photos, sorry). It’s hard to believe on Saturday he will be FOUR months old already!

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

Peanut Butter Pudding Dessert

1 C. flour
1/2 C. cold butter, cubed
1 1/2 C. chopped cashews, divided
1 (8 oz) pkg. cream cheese, softened
1/3 C. creamy peanut butter
1 C. powdered sugar
1 (12 oz) tub Cool Whip,
thawed/divided
2 2/3 C. cold milk
1 (3.9 oz) pkg. instant vanilla
pudding mix
1 (1.55 oz) milk chocolate candy
bar, coarsely chopped

Preheat oven 350 degrees F.
In food processor place flour &
butter; cover & process until
mixture resembles coarse crumbs.
Add 1 C. cashews; pulse a few times
until combined. Press mixture into
bottom of 9 X 13″ baking dish – spread
evenly. Bake 25-28 minutes until golden.
Cool completely on wire rack

In small bowl beat cream cheese, peanut
butter & powdered sugar until smooth.
Fold in 1 C. Cool Whip & spoon over cooled
crust.
In another bowl whisk milk & both pudding
mixes 2 minutes. Let stand 2 minutes until
soft-set then spread over cream cheese layer.
Top with remaining Cool Whip & sprinkle top
with chopped candy bar & remaining nuts.
Cover & refrigerate at least 1 hour before
serving. Serves 12-16

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

1/2 medium red onion, divided
1 jalapeno pepper, seeded
juice from 1 lime
3 cloves garlic, crushed
5 Roma or Plum tomatoes, halved/
seeded
1 tsp. kosher salt
1/2 tsp. sugar
handful of chopped cilantro

Place half of onion, jalapeno,
lime juice & garlic in blender &
pulse several times to break up.
Add rest of onion, tomatoes, salt,
sugar & cilantro – pulse until
desired consistency is reached.
Refrigerate several hours for best
flavor – or serve immediately
if desired. Store in airtight
container in fridge up to 3 days.
Makes 2 cups

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

Zucchini Quiche

Crust: (or use 10″ store bought)
1 1/2 C. flour
4 T. butter, cold/cubed
4 T. vegetable shortening, cold
3 T. ice water
kosher salt/ground black pepper,
to taste
(uncooked beans – for weighing
down crust)

Filling:
5 eggs, lightly beaten
1 1/2 C. milk (or 1 C. milk, 1/2 C.
heavy cream)
1 C. sharp Cheddar cheese, grated
1 white onion, chopped
2-3 small zucchini, rinsed/chopped
2 T. olive oil
1/4 tsp. nutmeg
kosher salt/ground black pepper,
to taste
mixed herbs, garnish-optional

Preheat oven 450 degrees F.
Spray pie pan with nonstick spray.
In food processor pulse flour with
very cold cubed butter, cold
shortening & salt until mixture is
pebble-like in texture. While
pulsing, slowly drizzle ice cold water
until dough ball begins to form. Turn
dough onto counter & roll into a ball.
Wrap ball in plastic wrap & refrigerate
30 minutes.
Remove from fridge, roll out on lightly
floured surface. Fold dough in half &
carefully transfer to 10″ pie pan. Spread
dough out gently in pan & trim off excess
overhang. (Dough should be rolled out
1-2 inches larger than size of pie plate)
Cover crust with sheet of parchment paper
or foil & weigh down with beans. Bake
10 minutes – remove beans & bake,
uncovered, another 5 minutes. Remove
from oven & reduce oven temperature
to 350 degrees F.
Heat 2 T. oil in large pan over medium-
high heat. Cook zucchini until softened,
8-9 minutes. Add onion (& more oil if
necessary) – cook until translucent,
stirring occasionally, 5-7 minutes. Drain
any excess oil & season with salt/pepper.
In medium bowl mix milk (& heavy cream,
if using) with beaten eggs. Add nutmeg &
a pinch of salt/pepper. Spread veggies out
evenly in crust & slowly pour egg mixture
in. Cover top with mixed cheeses & herbs,
if using. Bake 35-40 minutes until crust
is golden brown & cheese is bubbly. Let
cool 10 minutes before cutting. Serve
warm. Serves 6-8

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

2 tea bags
2 C. boiling water
2 lemons, halved/juiced
1 C. sugar
3 C. water
1 tsp. vanilla
1 (46 oz) can Dole Pineapple
juice
sliced lemons & fresh mint-garnish

Brew tea accordg. to pkg. directions
in boiling water. Place lemon halves
(not juice), 3 C. water & 1 C. sugar in
saucepan – bring to simmer. Continue
simmering until sugar has dissolved;
remove from heat, discard lemon halves.
Stir in vanilla & lemon juice. Combine
tea, lemon mixture & pineapple juice
in large pitcher. Chill & serve over ice.
Garnish with sliced lemons & fresh
mint, if desired. Serves 8

(recipe: momontimeout.com)
———————————
Smothered Steak
(copycat Applebees recipe)
NEED grill or grill pan

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

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

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

Preheat oven 400 degrees F.
Cut garlic crosswise & lay on a
piece of foil. Drizzle cut edges
with oil & wrap tightly in foil.
Bake 30 minutes. Reserve oil
in packet & squeeze the head
to produce softened cloves.
Mash with salt/pepper. (can
be done ahead).
Cut potatoes into 1-inch pieces
& place in large pot. Cover with
water & bring to boil. Lower heat
to medium & cook 20-25 minutes
until potatoes are soft when tested
with tines of a fork. Drain well &
place potatoes in large bowl of
elec. mixer. On Low speed, mash
potatoes. Slowly add milk, cream,
butter then olive oil/garlic mixture
until fluffy & smooth. Cover & keep
warm until ready to serve.

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

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

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

Crockpot Meatloaf-stuffed Onions

1 1/2 lb. ground beef
1 C. pork rinds, crushed (or bread-
crumbs or oatmeal)
2 large eggs
1/3 C. tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
1/2 C. Parmesan cheese, grated or
shredded
1/4 C. yellow onion, chopped
1/2 tsp. garlic powder
1 (16 oz) pkg. bacon
6 large onions – as large as you
can get

Spray insides of crockpot with nonstick
spray. Mix all ingredients (except large
onions & bacon) in very large bowl.
Peel onions – cut top & bottoms off &
separate 2 layers from rest of onion (the
layers will be put in the meatloaf). Shape
meatloaf meat into the same number of
balls as you have 2-layer onions – place
both on a sheet pan. (If you have any
leftover onion sections, you can use them
in another recipe). Take one meatloaf ball
& wrap with 1 slice bacon & cover with
the onion – carefully set into crockpot;
repeat with rest of meatloaf/bacon/onions.
Cover & cook on Low 6-8 hours or High
4-5 hours. (You will want to use a meat
thermometer to make sure the temperature
reaches 160 degrees F. Remove onions with
tongs when fully cooked. Serves 8

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

Best 5-Cup Fruit Salad
(8 hour or overnight recipe)

1 C. sour cream
1 C. shredded coconut
1 C. miniature marshmallows
1 C. pineapple tidbits, drained
1 C. mandarin oranges, drained

Mix sour cream, coconut, marsh-
mallows & pineapple together in
a bowl. Smooth top & garnish
with mandarin oranges. Cover with
plastic wrap & refrigerate 8 hours
or overnight.

(recipe: allrecipes.com)

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

I noticed yesterday that our gas prices
have REALLY dropped! Now at $2.16/9 –
that’s GREAT!

Hope you’re having a GREAT day!

Hugs;

Pammie

Nice Day!

Our sweet, pudgy 3 month old grandson; he DOES have hair, it’s mostly in the back by his neck!

 

My days, now, are filled with figuring out which days I’ll be babysitting the above young man. He’s a very good, easy-going baby so most days are a breeze.

Looking over my many recipes, it’s time to give you more CROCKPOT recipes (plus more Summer ones, too):

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

Tropical Jell-O Pretzel Salad

Crust:
2 C. crushed pretzels
3/4 C. melted butter
3 T. sugar

Filling:
1 (20 oz) can crushed pineapple,
undrained
1 (3 oz) box Coconut Cream instant
pudding mix
1 (8 oz) tub Cool Whip*, thawed

Topping:
1 (3 oz) box orange Jell-O
1 C. boiling water
3 (11 oz, ea) cans mandarin
oranges, drained

Preheat oven 400 degrees F.
Spray 9 X 13″ baking pan
with nonstick spray. In prepared
pan combine crushedpretzels,
sugar & melted butter; gently
stir to combine & spread around
pan evenly. Bake 10 minutes &
cool completely. Pour entire can
of crushed pineapple & juices
in medium bowl; sprinkle coconut
pudding mix on top & stir until
completely well mixed – fold in
Cool Whip. Spread mixture on
top of completely cooled pretzel
crust making sure mixture reaches
all of edges. Place pan in fridge to
keep cool while mixing Jell-O.
Combine 1 C. boiling water with
orange Jell-O in a bowl; stir until
Jell-O is completely dissolved;
pour into refrigerated pan on
top of pineapple/whipped topping.
Arrange mandarin orange slices to
completely cover surface of salad.
Cover with plastic wrap & refrigerate
at least 3-4 hours, until salad is
completely cooled & set. Cut into
squares & serve; store leftovers
in fridge.

*If you don’t have Cool Whip, you
can substitute 2 C. homemade
whipped cream.

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

Crockpot Creamy Herb Chicken

1 lb. boneless chicken breast
1 (10.75 oz) can cream of chicken soup
1 C. milk
1 envelope Garlic & Herb Pasta (dry)
mix
1 tsp. ground thyme
1 tsp. parsley flakes

Cooked rice or egg noodles for 4-6

Place chicken in crockpot. In a bowl
whisk milk, soup, dry sauce mix,
parsley & thyme until smooth &
combined – pour over chicken. Cover
& cook on Low 4 hours until chicken
is cooked through. If desired, cut or
shred chicken before serving. Serves
over cooked rice or egg noodles.
Serves 4-6

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

Crockpot Easy Italian Sausage &
Pepper sandwiches

6 Italian sausage links, mild
or spicy
2 medium green bell peppers,
seeded & sliced
1 medium yellow onion,
peeled/halved/sliced into strips
1 (24 oz) jar marinara sauce

6 Submarine sandwich rolls

Place sausages in bottom of
crockpot. Add sliced peppers &
onion. Pour jarred marina
sauce over everything. Cover &
cook on Low 6-8 hours. Serve
on submarine rolls. Serves 6

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

Crockpot Peachs ‘n Cream Dump Cake

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

In a bowl mix cream cheese & sugar
until smooth. Pour pie filling in bottom
of crockpot & top with cream cheese
mixture. Sprinkle dry cake mix on top
& spread evenly. Place 6-8 regular-
sized paper towels on top of crockpot
opening & cover with lid. Cook on
High 1-2 hours. Serves 4-6

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

Crockpot ‘Hillybilly’ Beans

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans/drained,
rinsed
1 (15.5 oz) can butter beans, drained
1 (15.5 oz) can pork & beans, not
drained
1/2 C. cooked, crumbled bacon

Combine all ingredients in 5 qt
crockpot; mix well. Cover & cook
on High 4 hours or Low 6 hours.
Serve immediately. Serves 8

(recipe: mrfood.com)
———————————-

Crockpot Rustic Potatoes

1 (30 oz) pkg. frozen country-
style hash browns
1 (10 3/4 oz) can cream of potato
soup, undiluted*
1 1/3 C. milk
1 T. butter
1/2 tsp. salt
3/4 tsp. black pepper
1 C. (4 oz) shredded sharp Cheddar
cheese

Spray insides of crockpot with
nonstick spray. Combine all
ingredients (except cheese) &
pour into crockpot. Cover & cook
on Low 5 hours; stir in cheese &
serve immediately. Serves 8

*you could also substitute
cream of celery or mushroom

(recipe: mrfood.com)
————————————–
Crockpot German Potato Salad

3 onions, thinly sliced
3 (20 oz, ea) pkgs. refrigerated
potato wedges
1/3 C. flour
1/3 C. sugar
1 T. dry mustard
2 tsp. salt
1 1/2 tsp. celery seeds
1 tsp. black pepper
2 C. water
1 1/4 C. cider vinegar
3 slices bacon, cooked/crumbled

Place onions in crockpot; top with
potatos. Stir flour & next 5 ingredients
in large saucepan; gradually whisk
water & vinegar into flour mixture;
stirring well. Cook, whisking constantly,
over medium-high heat until slightly
thickened – pour over potatoes. Cover &
cook on Low 6-7 hours; sprinkle with
bacon & serve warm.
Serves 14

(recipe: mrfood.com)
————————————–

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

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

vanilla ice cream

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

(recipe: thetaylor-house.com)
———————————–

Pasta in Tomato-Basil Sauce

3 (14.5 oz, ea) cans diced tomatoes,
partially drained
1 onion, diced
5 cloves garlic, minced
1/4 C. olive oil
3 T. dried basil
1 (16 oz) pkg. angel hair pasa,
uncooked
Garnish: grated Parmesan cheese

In large saucepan over medium heat
combine all ingredients except pasta
& Parm. cheese – bring to boil. Reduce
heat to Low; cover & simmer 20 minutes,
stirring occasionally. Cook pasta accordg.
to pkg. directions; drain. Serve sauce
over cooked pasta; sprinkle with cheese.
Serves 6-8

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

Strawberry Punch

1 (46 oz) can pineapple juice,
chilled
2 1/4 C. water
3/4 C. pink lemonade concentrate,
thawed
3/4 C. sugar
1 quart strawberry ice cream
2 1/2 quarts ginger ale, chilled
1 pint fresh strawberries

In large punch bowl combine first
4 ingredients. Add ice cream, stir
gently. Add ginger ale, stir gently.
Cut fresh strawberries & add to
punch. Serve immediately.
Makes 6 quarts

(recipe: Facebook: My Foodies)
———————————–

No-Bake Berry Icebox Cake

19 oz. graham crackers
1 (8 oz) pkg. cream cheese,
softened
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
2 1/2 C. cold milk
1 (12 oz) tub Cool Whip, thawed
3 C. fresh strawberries, sliced
1 1/2 C. fresh blueberries
2 oz. white chocolate chips

Beat cream cheese & dry pudding
mixes in large bowl using elec. mixer
until blended; gradually beat in milk.
Reserve 1/2 C. Cool Whip – gently stir
rest of Cool Whip into mixture. In
bottom of a 9 X 13″ baking dish spread
a thin layer of Cool Whip just to coat
bottom of pan. Layer 5 graham crackers
across center of the pan, then 2 more,
breaking as needed to fit around the
top & bottom edges. Spread a layer
of pudding mixture over grahams &
top with a layer of blueberries &
sliced strawberries. Place graham
crackers on top of berries, then
pudding mixture, then berries again.
Repeat layers one more time.
Refrigerate at least 4 hours or overnight
until graham crackers have softened
completely.
When ready to serve, melt white
chocolate chips in a bowl as directed
on pkg. & drizzle over top of dessert.
(You can use a spoon to drizzle it
over tops of berries or you can put
it in a small ziplock bag & snip off
bottom corner of bag & use as a
piping bag – pipe over top.
Serves 12-16

(recipe: cakescottage.com)

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

Today I finally got to go back to church
after missing two weeks – it was very
nice to be back however I chose NOT
to even attempt to sing (don’t remember
ever having to do that before) but didn’t
want to start coughing/choking/gagging.
Told the choir director that next Sunday,
Lord willing, I’ll be there in my regular
spot – we only have two more Sundays
to sing before the choir takes the summer
off! (Our church will be celebrating 50
years this coming August and the choir
is singing for that so I’m sure there will
be a few practices beforehand, but for
the most part, we’ll be ‘off’ for the
Summer & start up again in September.

Hope you are enjoying a really nice,
relaxing day!

Hugs;

Pammie

and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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

No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

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

5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
——————————

Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
———————————
Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
—————————————
Sriracha Deviled Eggs

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

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

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

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
——————————
4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

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

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie

Crazy-busy but I survived!

2 days of 8-hours each day babysitting & I survived! He’s almost 3 months now & lots of fun – sure is getting chubby, but crawling should change that.

Like I mentioned, it’s been a really busy week, just got home from the Youth Pastor’s wife’s baby shower – along with the knit blanket, a hard-backed baby book & diapers I also included a hat, pair of 3-6 mo. booties, & 3 toddler headbands:

They received lots of great gifts (some very nice crocheted items, also!)

=========

Gas prices have stayed ‘up’ some this week: now at $2.59/9 (I only got 1/4 tank, hoping it will go down soon)

==========

Along with all the busy-ness & ‘fun’ I managed to pick up some sort of ‘bug’ – just leaves me feeling a bit tired, HUGE headache and sore throat, followed by coughing – fun…sigh. I’m taking the extra vitamins (AirBorne) & Zinc, hoping it will go away soon.

==========

Strawberry Lemonade Bars

Crust:
1 1/2 C. flour
3/4 C. (1 1/2 sticks) unsalted
butter, diced/room temp
1/3 C. granulated sugar
3 T. cornstarch
1/4 tsp. salt

Filling:
2 C. freeze-dried strawberries
(from a 1.2 oz. bag)
4 large eggs
2 large egg yolks
2 1/3 C. granulated sugar
1/3 C. flour
3/4 C. lemon juice (from
6-7 lemons)
4 T. (1/2 stick) unsalted
butter, melted

powdered sugar, for dusting

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil, overlapping a 2″ overhang
on two sides. Spray foil with
nonstick spray.

Crust:
Combine flour, butter, sugar,
cornstarch & salt in food
processor; pulse until dough
comes together (about 1 minute).
Press dough evenly into pan
bottom & bake until crust is
golden at edges & pale golden
in center & firm – about 30
minutes. Remove from oven &
cool on wire rack. Reduce oven
temperature to 300 degree F.

Filling:
Place strawberries in clean
food processor bowl; pulse into
a powder. Whisk eggs, egg yolks,
sugar & flour in a medium bowl
until smooth. Whisk in lemon
juice, strawberry powder & melted
butter. Pour filling over warm crust
& return to oven. Bake until filling
is just set – 30-35 minutes. Cool
bars on wire rack 30 minutes. Use
the foil overhangs to lift bars from
pan & place on a baking sheet.
Refrigerate until firm, at least
1 hour. Peel foil from bars, trim
edges & cut into 24 bars. Dust
top with powdered sugar & serve.

(recipe: foodnetwork.com)
——————————
Waffle Crab Cakes

9 oz. lump crab meat, shell
pieces removed
1/2 C. Panko bread crumbs, plain
1 large egg, beaten
1 T. mayonnaise
1 tsp. Dijon mustard
2 T. chopped chives
2 T. minced fresh parsley
1 T. fresh lemon juice
1/2 tsp. Old Bay seasoning
1/8 tsp. paprika
few dashes Tabasco sauce
(Optional)
1/8 tsp. kosher salt
black pepper, to taste
(4 lemon wedges – garnish,
optional)

In large bowl combine Panko,
eggs, mayonnaise, Dijon, parsley,
lemon juice, Tabasco, salt/pepper –
mix well then fold in crab meat
carefully, being careful not to over
mix. Gently shape into round, flattened
patties using your hands, about 1/2 C.
each – makes 4 patties. Heat waffle
iron to High then spray with nonstick
cooking spray. Place one pattie in
center of iron, close gently & cook
until the edges are golden, about
2 1/2 – 3 minutes. Serve with lemon
wedges, if desired.  Serves 4

(recipe: skinnytaste.com)
—————————————-
Turkey Stuffed Peppers

1 lb. ground turkey
1 clove garlic, minced
1/4 onion, minced
1 T. chopped fresh cilantro or
parsley
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
3 large sweet red bell peppers,
washed
1 C. chicken broth
1/4 C. tomato sauce
1 1/2 C. cooked brown rice
6 T. shredded Cheddar cheese

Preheat oven 400 degrees F.
Lightly spray nonstick cooking spray
in medium skillet & heat on medium.
Add onion, garlic & cilantro – saute
about 2 minutes. Add ground turkey,
salt, garlic powder, cumin & cook 4-5
minutes until meat is completely
cooked through. Add tomato sauce,
1/2 C. chicken broth – mix well &
simmer on Low 5 minutes. Combine
cooked rice & meat mixture. Cut
bell peppers in half lengthwise &
remove all seeds & membranes.
Spoon 2/3 C. meat mixture into
each pepper half & place in a 9 X 13″
baking dish. Top each with 1 T. cheese.
Pour remainder of chicken broth on
bottom of pan. Cover tightly with
foil & bake 45 minutes. Carefully
remove foil & serve immediately.
Serves 6

(recipe: skinnytaste.com)
————————————
Baked Chicken Parmesan

4 chicken breasts (about 8 oz,ea)
sliced in half to make 8
3/4 C. seasoned breadcrumbs
1/4 C. grated Parmesan cheese
2 T. butter, melted (or olive oil)
3/4 C. mozzarella cheese
1 C. marinara sauce

Preheat oven 450 degrees F.
Spray large baking sheet lightly
with nonstick spray. Combine
breadcrumbs & Parm. cheese in
a bowl. Lightly brush melted
butter on chicken then dip into
Parm. mixture & place on baking
sheet – repeat with rest of chicken.
Lightly spray a little more oil on top
of chicken & bake 25 minutes.
Remove from oven, spoon 1 T. sauce
over each piece of chicken & top
with 1 1/2 T. shredded mozz. cheese.
Bake 5 more minutes until cheese
is melted. Serves 8

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

Crockpot Cheesy Scalloped
Potatoes with Ham & Corn

2 lb. yellow potatoes, thinly
sliced into quarter-inch rounds
salt/pepper
1/4 C. butter
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
2 C. milk
8 oz. (2 C.) shredded sharp Cheddar
cheese, divided
1 (15.25 oz) can whole kernel corn,
drained
1 lb. cubed/cooked ham

Spray insides of crockpot with nonstick
spray. Place sliced potatoes in bottom
of crockpot; lightly salt/pepper them.
In saucepan over medium heat melt
butter then stir in flour, salt/pepper.
Add milk all-at-once & cook, stirring
constantly, until mixture thickens
& bubbles. Remove from heat &
add 1 1/2 C. cheese; whisk until
smooth-pour mixture over potatoes.
Gently stir in corn & ham; coat
potatoes evenly with cheese sauce
mixture. Cover & cook on Low 8 hours
until potatoes are soft. Sprinkle
remaining cheese on top of casserole,
let cheese melt then serve. Serves 8

NOTE: Poster used a 3 quart crockpot

(recipe: 365daysofslowcooking.com)
————————————-

Chicken Caesar Pasta Salad

1 lb. penne pasta
2 tsp. salt
1 C. Caesar salad dressing
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 T. lemon juice
6 C. Romaine lettuce,
finely chopped (about 1
head)
1 (10.5 oz) container grape
tomatoes
1/2 C. Parmesan cheese,
finely shredded
1/2 tsp. black pepper
2 C. cooked chicken, diced or
shredded
salt, to taste

Bring large pot of water to boil; add
salt & pasta then stir to prevent
sticking. Return water to boil then
reduce heat to medium-low. Cook
pasta accordg. to pkg. directions until
tender but still slightly firm (al dente).
Drain then immediately rinse under
cold water to cool pasta & stop
cooking; drain completely. Using a
very large bowl, add Caesar salad
dressing, Worche. sauce, garlic powder
& lemon juice – stir to combine. Add
chopped Romaine, grape tomatoes,
Parm. cheese, pepper & drained
pasta – stir until ingredients are well
coated. Add diced/shredded chicken then
toss to distribute chicken evenly through
salad. Season with salt/pepper, if
desired. Serve immediately or cover &
chill until ready to serve. Serves 10

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

Strawberry Icebox Cake

3 lb. fresh strawberries, sliced
1 (14.4 oz) box Honey Graham
crackers
3 (8 oz, ea) tubs Cool Whip,
thawed

NOTE: Each layer uses about
1 lb. sliced strawberries and
one entire tub of Cool Whip
(besides the first thin layer)

Spread a thin layer of Cool Whip on
bottom of 9 X 13″ baking pan, just
to coat the bottom. Layer 5 graham
crackers across center of pan, then
2 more, breaking them as needed to
fit around the top & bottom edges.
Spread a thick layer of Cool Whip
(just use remaining Cool Whip from
first tub) over grahams & top with
a hearty layer of sliced strawberries.
Repeat layers a total of 3 times,
finishing with layer of strawberries.
Refrigerate at least 4 hours or
overnight until graham crackers have
softened completely. Serve chilled.
Serves 16-20

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

German Pancakes w/Buttermilk
Syrup
(also called Dutch Babies)

Pancakes:
6 eggs
1 C. milk
1 C. flour
1/2 tsp. salt
2 T. butter, melted

Syrup:
1 1/2 C. sugar
3/4 C. buttermilk*
1/2 C. butter, melted
2 T. corn syrup (light)
1 T. baking soda
2 T. vanilla
(powdered sugar,
optional – for dusting)

Preheat oven 400 degrees F.
Combine eggs, milk, flour & salt
in blender & process until smooth.
Pour melted butter into an ungreased
9 X 13″ baking dish; pour in batter.
Bake, uncovered, 20-25 minutes
until browning begins.

Syrup:
In medium saucepan combine sugar,
buttermilk, butter, corn syrup & baking
soda; bring to boil & continue boiling
7 minutes. (It may foam up & boil
over – don’t worry). Remove from
heat & stir in vanilla. Dust pancakes
with powdered sugar & serve
immediately with syrup.

*If you don’t have Buttermilk:
pour 1 T. lemon juice or vinegar
into a 1 C. measuring cup;
pour in milk to reach the 3/4 C.
mark. Stir with a fork & let stand
5 minutes – now you have buttermilk!

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

Cheese Puffs
(appetizer)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese
1 C. self-rising flour
3 diced strips bacon
1 small onion, diced

Preheat oven 375 degrees F.
In large bowl mix egg & milk;
mix in rest of ingredients. Line
a baking tray with parchment
paper & drop large teaspoons
of mixture onto tray. Bake
25 minutes.

(recipe: 77easyrecipes.com)
———————-

Chocolate Chip Fruit Dip

1/2 C. plain Greek yogurt
1 (8 oz) tub whipped cream cheese
2 T. brown sugar
1 tsp. vanilla
1/4 C. semi-sweet mini chocolate chips

sliced fruit, cookies, or crackers for dipping

In medium bowl combine yogurt, cream
cheese, brown sugar & vanilla – mix well.
Stir in choc. chips & serve immediately
(OR) refrigerate in air-tight container
2-3 hours. Refrigerate leftovers Serves 4-6

NOTE: chocolate chips will soften & melt
after about 1 day in fridge

(recipe: myfearlesskitchen.com)

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

Our weather this past week has been really
nice, in the 70’s most days (today it’s over-
cast & cloudy, so 62). Looking at the next
few days, looks like showers are in our
view & 60’s for temperatures. I still LOVE
seeing all the flowers & trees in bloom!

Hope you’re having a good week!

Hugs;

Pammie

Settling in – sort of

Spring is here – it’s Michigan so that means ONE DAY of Spring like weather and then we FREEZE for a few days. It got down to freezing temperatures last night (low 30’s) but today it’s sunny & breezy/mid-day (3 p.m.) and it’s 53 degrees F. out. I
see, via our weather channel, that they’ve extended the FREEZE WARNING onto tonight, too – oh, joy… highest temp. they’re predicting this week is 62 so it can’t be all bad, right? The flowers/blooming trees/bushes, singing birds –
they’re all there to look at & love. (I find myself out driving and thanking the Lord for all the glorious things He’s created for us to see & enjoy – we are blessed.)

As per my blog entry title, I’m slowly settling into a sort of schedule: I get a text usually Sunday evening asking my schedule for the coming week, then am asked if I can watch the baby for whatever days are needed. That’s not a bad deal, tomorrow I go at 9:45 and am guessing I’ll be ‘relieved’ at around 2/2:30 by my son (the Dad). We’ll see – it’s usually pretty open-ended.

Got to visit two Mom2Mom sales Saturday and was able to find both a folding high chair and a baby walker – total cost for
both: $20!!! The high chair isn’t the latest but I dont’ care – if it folds up into a small package it will do what I need. The walker doesn’t fold, but I should be able to store it upstairs after he’s outgrown it. After leaving the two sales I stopped at our local St. Vincent de Paul store and had fun looking around there, too. They have phenomenal prices; I mentioned to the lady behind the counter that they were selling a VERY nice Graco baby high chair for $5; I had seen about 4 of them at the Mom2Mom sales, each one going for $40 – tried to suggest they might want to up the price just a little. She said they exist to help out people who can’t afford the expensive things – that’s impressive!

 The baby shower for my most recent Mommy is coming up in 2 weeks; I have the blanket knit and 3 toddler baby headbands – still want to knit a few pairs of booties in newborn & 3-6 month sizes. After that, maybe I’ll pick up a few more things to go in the bag, like a thick cardboard baby book, a frozen teething ring, etc. I’m really happy for this couple – they are SO cute together, both have naturally curly hair (she’s a natural blond & he’s got dark black hair – should be interesting to see the color & curliness of the baby’s hair!).

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils Food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full sized),
cut into sixths
4 snack-sized Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Generously spray a 9 X 13″
baking dish with nonstick spray.
Combine dry cake mix, melted
butter, & egg – mix until combined.
Cover bottom of greased pan
evenly with cake mixture. Spread
peanut butter cups & Butterfinger
pieces over cake mix. In a bowl
mix cream cheese, peanut butter,
eggs & vanilla until well blended –
add melted butter & mix. Mix
in powdered sugar until well
blended & spread over candy
layer. Bake 55 minutes – NOTE:
it will puff up in the center & will
drop a little after removing from
oven. Let cake cool.
Mix chocolate chips & vegetable
oil in a microwave-safe dish;
microwave until melted then
spread over cooled cake.

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

One-Pot Chicken & Rice with
Vegetables

1 T. olive oil
2 C. boneless chicken breast,
cubed
2 tsp. Italian seasoning
2 large shallots, sliced
2 large carrots, diced
1/4 tsp. black pepper
2 T. butter, divided
1 C. arborio rice
3 C. vegetable stock (or broth)
10 stalks asparagus, chopped,
stems removed
1/4 C. Parmesan cheese, grated
(fresh parsley – optional garnish)

Heat oil in large skillet over medium-
high heat. Season chicken with Italian
seasoning & place in pan. Cook until
browned on all sides, stirring
often. Push chicken & veggies to
side of pan & add 1 T. butter & rice.
Stir rice to coat with the butter & cook
3 minutes, stirring & incorporating with
the veggies. Pour stock into pan & bring
just to a boil then reduce heat to simmer
& simmer, uncovered, about 20 minutes.
Stir in asparagus & cook another 5
minutes.Stir in remaining 1 T. butter &
1/4 C. Parmesan cheese – check seasoning
& add salt/pepper, to taste. Serve
immediately (garnish with parsley, if desired.)
Serves 4

(recipe: yummly.com)
—————————

Cheddar, Ham & Dill Biscuits

2 C. flour
2 T. cornstarch
1/4 tsp. baking soda
1 T. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 C. (1 stick) cold unsalted
butter, cut into 1/4″ cubes
3/4 C. packed shredded sharp
Cheddar cheese
1 C. diced (cooked) ham
3 T. chopped fresh dill
2/3 C. buttermilk *
1 egg yolk
2 T. whole milk

Preheat oven 425 degrees F.
In large bowl mix flour, corn-
starch, baking powder, baking
soda, sugar, salt/pepper – cut in
butter using a pastry cutter or
2 knives until mixture resembles
coarse crumbs. Add Cheddar, ham &
dill; stir in buttermilk just until
combined. (take care to not over
mix or biscuits will be tough).
In small bowl add egg yolk & milk;
whisk to combine. Turn dough
out onto a lightly floured surface &
pat into a rectangle about 1 1/2″ thick.
Cut 8 biscuits using a floured 2 1/2 inch
biscuit cutter (or a glass about the same
diameter) Cover a baking sheet with
parchment paper & place cut biscuits
on sheet. Lightly brush top of each
biscuit with beaten egg yolk mixture.
Bake 15 minutes until golden brown.
Makes 8 biscuits

*If you don’t have buttermilk:
pour 1 T. lemon juice or vinegar
into a 1-cup measuring cup. Fill
to 2/3 C. line with milk & stir with
a fork. Let stand 5 minutes – now
you have buttermilk!

(recipe: cookstr.com)
————————————

Balsamic Zucchini Saute

1 T. olive oil
3 medium zucchini, cut into
thin slices
1/2 C. chopped sweet onion
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 T. balsamic vinegar
1/3 C. crumbled feta cheese

In large skillet heat oil over medium-
high heat; saute zucchini & onion
until crisp-tender, 6-8 minutes.
Stir in seasonings. Add vinegar &
cook, stirring, 2 minutes. Top with
cheese. Serves 4

(recipe: tasteofhome.com)
—————————–

Sour Cream Pork Chops

(crockpot)

6 pork chops
salt/pepper, to taste
garlic powder, to taste
1/2 C. flour
1 large onion, sliced 1/4″
thick
2 cubes chicken bouillon
2 C. boiling water
2 T. flour
1 (8 oz) tub sour cream

Season chops with salt/pepper
& garlic powder; dredge in flour.
In a skillet over medium heat, lightly
brown chops in small amount of oil.
Place chops in crockpot & top with
onion slices. Dissolve bouillon cubes
in boiling water & pour over chops.
Cover & cook on Low 7-8 hours.

Preheat oven 200 degrees F.
After chops have cooked, transfer
chops to oven to keep warm. Be
careful, chops are very tender –
they will fall apart. In small bowl
blend 2 T. flour with sour cream;
mix into meat juices  in crockpot.
Turn crockpot to High 15-30
minutes until sauce is slightly
thickened. Serve sauce over chops

(recipe: allrecipes.com)
——————————–

Lazy Chocolate Chip Cookie Bars

1 stick butter
2 eggs
1 box yellow cake mix
1 bag semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. Melt butter &
whisk with eggs until combined;
add in dry cake mix & stir until
combined. Stir in chocolate chips
& mix well. Pour into prepared
pan & bake 20 minutes.

(NOTE: if you choose smaller
pans, bake 25-28 minutes)

(recipe: 78recipes.com)
————————————

Cucumber, Cauliflower & Corn Salad

2 C. cauliflower florets cut into
small florets
2 small cucumbers, sliced into
thin slices then cut into half-slices
1/2 red bell pepper, cubed
2-3 green onions, thinly chopped
1 (15 oz) can whole kernel corn,
drained
1/3 – 1/2 C. mayonnaise
salt/pepper, to taste
fresh dill (optional)

In large bowl mix all ingredients; mix
well. Sprinkle top with fresh dill, if
desired.

(recipe: valentinascorner.com)
——————————

Loaded Mashed Potato/Beef Pie

1 1/4 lb. ground beef
1 egg
6 slices bacon, cooked/crumbled
2 C. prepared mashed potatoes
1 1/2 C. Cheddar cheese, shredded
1/2 C. onion, chopped
1/2 C. chopped tomato
1/4 C. seasoned breadcrumbs
3 T. chopped green onions
salt/black pepper, to taste

Preheat oven 350 degrees F.
In large bowl combine beef, egg,
onion & breadcrumbs – season
with salt/pepper.; mix well using
your hands then transfer mixture
to a pie plate & press mixture
on bottom & up sides of dish. Fill
pie plate with mashed potatoes &
smooth top using back of a spoon;
top with Cheddar cheese.
Bake 40-45 minutes until cheese is
melted & meat registers an
internal temperature of 160 degrees F.
using a thermometer. (NOTE: If
cheese is melting too quickly,
cover top with foil). Remove from
oven, garnish top with bacon,
tomato & green onions; serve hot.
Serves 6

(recipe: 12tomatoes.com)
——————————–

Lemon Cream Poke Cake

1 box lemon cake mix plus
ingredients to prepare
3/4 C. frozen lemonade,
undiluted
4 oz. cream cheese, softened
1 C. Half & Half (or) whole milk
1 (4 serving size) lemon instant
pudding mix
1 (8 oz) tub Cool Whip, thawed

Prepare cake as directed on box
using a 9 X 13″ pan. Cool cake
on a rack; once cooled, poke
holes all over top of cake using
the rounded handle of a wooden
spoon, about 1 inch apart. Beat
cream cheese until smooth; slowly
beat in Half & Half then blend in
lemonade. Add pudding mix & beat
1 minute. Pour pudding mix over
top of cake & refrigerate until well
chilled & pudding is set. Frost
with Cool Whip. Serves 12

(recipe: bakeatmidnite.com)

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

Hope you are all having a great day – even if it’s gloomy or rainy outside, we still have our health (no matter what state it’s in – it’s better than being totally bed-ridden). Not trying to be morbid, but sometimes I have to give myself a pep talk to remind ME that I’m still healthy enough to keep plugging away at my days and trying to make them count. Keeping in touch with friends, doing a kind deed, praying for others – all things I’m still very capable of doing.

Enjoy your day!

Hugs;

Pammie

Happy Cinco de Mayo!

This was not a planned post, it just happened to fall on Mexico’s Fifth of May celebrations; “the date is observed to commemorate the Mexican Army’s  victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.” (during the Franco-Mexican War; quote from Google) Since most of us like (or love) SOME form of Mexican cuisine, I thought I’d post some tasty Mexican recipes for you today. (Mind you, these are NOT authentic – just simple & tasty)

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

Easy Speedy Taco Bake

2 lb. ground beef (or turkey)
1 C. diced onion
2 tsp. minced garlic
2/3 C. water
4 T. taco seasoning mix
1 can black beans, drained/
rinsed
1 (4 oz) can chopped green chilies
1 C. shredded cheese, divided
(poster used Mexican blend)
2 eggs, lightly beaten
1 C. milk
1 1/2 C. Bisquick baking mix

For Serving:
sour cream,  shredded lettuce,
chopped tomatoes, sliced black
olives, shredded cheese, salsa

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large skillet
brown meat over medium heat
until no longer pink; drain. Add
chopped onion, garlic, water &
taco seasoning; bring to boil &
reduce heat. Simmer until onions
have softened, about 5 minutes.
Stir in beans & green chilies.
Transfer meat to prepared dish &
sprinkle with 1 C. cheese. In large
bowl, combine Bisquick, eggs &
milk until moistened; pour
mixture over meat mixture evenly.
Bake 20-25 minutes until top is
lightly browned & a toothpick
inserted into center comes out clean.
Top with sour cream, cheese, lettuce,
tomatoes, olives, salsa,

(recipe: kitchenmeetsgirl.com)
————————–
Mexican Stuffed Shells

1 lb. ground beef
1 pkt. taco seasoning mix
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 C. salsa
1 c. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack
cheese
3 green onions, chopped
1 (or more) C. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ (or larger) baking
dish with nonstick spray (pan
needs to be large enough to hold
16 stuffed JUMBO shells)
Brown beef in skillet & season
with taco seasoning mix (accordg.
to pkg. directions). Mix in cream
cheese; simmer, covered, until
cream cheese melts – stir & let cool.
Cook shells accordg. to pkg.
directions. Pour salsa into bottom
of prepared dish & spread around.
Stuff shells with beef mixture &
arrange in baking dish over salsa.
Pour taco sauce over shells &
cover with foil. Bake 30 minutes.
Remove from oven, top with shredded
cheeses & bake 10-15 minutes longer,
uncovered. Top with green onions &
sour cream & serve.

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

Taco Cornbread Casserole

1 (8 1/2 oz) pkg. cornbread/
muffin mix
1 egg
1/3 C. milk
3 C. hamburger

1 pkg. taco seasoning mix
(water for mix – accordg. to
pkg. directions)

1 can black beans, drained/
rinsed
1 (8 oz) C. sour cream
1 C. shredded Colby Jack,
Cheddar or Mexican cheese/
divided
1/2 C. chopped onion
1 medium tomato, chopped
1 C. shredded lettuce
1 can sliced ripe olives (optional)

Preheat oven 350 degrees F.
In large bowl mix cornbread mix,
egg & milk until well blended. Spray
8 X 8″ baking dish with nonstick spray.
Spread cornbread mixture into pan,
spread evenly & bake 15 minutes.
Taco meat: Cook hamburger in skillet;
drain & add taco seasoning mix & water
(as per pkg. directions).
Mix cooked taco meat & black beans;
layer over cornbread. In a bowl mix
sour cream, 3/4 C. cheese & onion-
spread over meat mixture. Bake
20-25 minutes. Remove from oven,
top with tomatoes, lettuce &
1/4 C. cheese – serve.

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

Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice,
uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless
chicken breasts (1 lb)
1 green bell pepper cut into strips
1 red bell pepper, cut into strips
1/2 C. chunky salsa
1/2 C. Mexican-style shredded
taco cheese

Preheat oven 400 degrees F.
Tear off 4 large sheets heavy-duty
foil – then fold up all sides to form
a 1 inch rim – spray with nonstick
spray. Combine rice, water & taco
seasoning; spoon onto foil & top
with remaining ingredients. Bring
up sides of foil & fold to make 4
packets. Place packets in a 15 X
10 X 1 inch pan. Bake 30-35 minutes
until chicken is done (165 degrees F.)
Cool 5 minutes then cut slits in
foil to release steam before
opening. Serves 4

(recipe: kraftrecipes.com)
——————————-
Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. taco seasoning mix
6 large flour tortillas
1 can refried beans (regular size)
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream (8 T.)

Preheat oven 350 degrees F.
Brown beef & onion in skillet; drain
fat. Add taco seasoning; stir in refried
beans. Mix soup & sour cream in a
separate bowl & spread half of mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over mixture in
dish. Place half of meat/onion mixture
on top, add a layer of cheese & repeat
layers. Sprinkle cheese on top & bake,
uncovered, 20-30 minutes

(recipe: Mary Free-“Marys Recipe
Exchange)
—————————————-

Homemade Dulce De Leche

(Mexican Caramel sauce)

1 can sweetened condensed milk
(NOT evaporated milk)

OVEN METHOD:

Preheat oven 425 degrees F.
Pour contents of can into a oven-
proof dish; sprinkle top with some
kosher salt & tightly cover with foil.
Place covered dish in a larger roasting
or casserole pan – fill pan with water
until it reaches three-quarters up sides
of covered dish to create a water bath.
Place in oven 60-90 minutes, checking
every 30 minutes on water level & adding
more if needed. Dulche de Leche is ready
when it takes on a brown, caramel-like
appearance. Remove from oven & whisk to
smoothness. Let cool before using.

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

Jalapeno Spinach Dip
(crockpot)

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
softened
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)
servings.

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

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

12 no-boil lasagna noodles
1 lb. ground beef
1 egg
1 3/4 C. ricotta cheese
4 C. Cheddar cheese, shredded
3 C. chunky salsa
2 T. taco seasoning (dry)

Toppings:
1 T. green onions, chopped
sour cream
chopped fresh cilantro

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Brown
ground beef in large skillet,
drain & stir in taco seasoning.
In medium bowl mix egg with
ricotta cheese until well combined.
Place 4 lasagna noodles in bottom
of prepared pan; spread 1/3 of
ricotta mixture over noodles,
evenly spoon 1/3 of ground beef
then evenly spread 1/3 of salsa.
Top with 1/3 of Cheddar cheese-
repeat steps, finishing with Cheddar
cheese. Cover with foil & bake
30-40 minutes until heated through.
Turn on broiler, remove foil &
broil top until cheese is lightly
browned. Let cool 5-10 minutes
before cutting. Serves 6-8

(recipe: 12tomatoes.com)
—————————
Chicken Quesadilla Pie

1 large flour tortilla
1 rotisserie chicken, skin
removed, meat shredded
(or 2 chicken breasts, cooked/
shredded & boned)
1 (4 oz) can green chilies
2 C. Mexican-blend cheese,
shredded/divided
1 C. whole milk
1 C. flour
1/3 C. fresh cilantro, finely
chopped (plus extra for garnish)
2 eggs
1 tsp. baking powder
1/2 tsp. chili powder
salt/black pepper, to taste

Garnishes:
fresh, chopped cilantro
sour cream

Preheat oven 425 degrees F.
Lightly spray 9-inch pie plate.
Place tortilla in bottom of plate.
In large bowl combine shredded
chicken, 1 C. cheese, cilantro,
green chilies, chili powder, salt/
pepper – stir until combined then
transfer to tortilla, smoothing into
even layer. In separate bowl whisk
milk, flour & eggs; stir in baking
powder & season with salt. Once
smooth, carefully pour mixture over
chicken filling. Top evenly with
remaining cheese. Bake 20-25
minutes until surface is golden
brown & center is just set. Remove
from oven & let cool 5 minutes
before serving. Slice into wedges
& serve hot, garnished with more
cilantro or sour cream, if desired.

(recipe: 12tomatoes.com)
———————————

Mexican Dorito Casserole

2 C. shredded, cooked chicken
1 C. shredded cheese (more if you
like more)
1 can cream of chicken soup
1/2 C. milk
1/2 C. sour cream
1 can Ro-tel tomatoes (canned
tomatoes with jalapenos-mild)
1/2 packet taco seasoning mix
(or more, if desired)
1 bag regular Nacho Cheese Doritos

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except Doritos. Spray 2 qt. baking
dish with nonstick spray. Place a layer
of lightly crushed Doritos (about 2 C.)
in bottom of pan, then a layer of
chicken mixture; repeat once, ending
with chicken mixture. Top with more
shredded cheese. Cover & bake 30-35
minutes until bubbling hot.

(recipe: 77easyrecipes.com)

—————

Polvorones de Canele
(Cinnamon Cookies)

1 C. butter
1/2 C. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour

1 C. powdered sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In medium bowl cream
1/2 C. powdered sugar & butter
until smooth; stir in vanilla.
Combine flour, salt & 1/2 tsp.
cinnamon; stir into creamed
mixture to form a stiff dough.
Shape dough into 1 inch balls.
Mix 1 C. powdered sugar & 1 tsp.
cinnamon in a pie plate (or
shallow dish); roll balls in
mixture & place on prepared
cookie sheets. Bake 15-20
minutes until browned. Cool
on wire racks. Makes about 20
cookies.

(note: one of people rating these
cookies stated that they taste
MUCH better after cooling – don’t
eat them warm)

(recipe: allrecipes.com)
=======================

It’s been a busy week so far – baby
sat grandson yesterday and will again
(for 2-3 hours) today. He’s really getting
much more social – loves to ‘talk’ to
his mobile or people. Yesterday was
also my very favorite rummage sale at
a very close local church (they used to
hold their sales twice a year but were
having trouble getting enough volunteers
so now they only do ONE a year – I’ve
been patiently waiting for this.) When
I got the request to babysit from 10:30-
5 yesterday I was (to say the least) not
very pleased and went about the house
grumbling to myself. Husband heard me
and volunteered: “What if I watched him
for about an hour while you went to the
sale?” That took some thinking but then
I agreed (after checking with the baby’s
parents). When 1:30 p.m. came I rushed
through the sale (having been there for
so many years I knew exactly where each
department was). Since our middle son
moved out, I perused (very quickly) the
furniture department and found a Papasan
chair covered in navy blue cloth – it even
folds up – for $5.00; grabbed that. Also
found a sweater & blouse for me – total
of my purchases $13.00. (Now I can also
say that, in previous years with MUCH
more time on my hands to look, I’ve
been known to come home with a
big BOX ‘o stuff – books, kitchen items,
clothes, etc. but being pressed for
time, I only hit those areas I knew
I could get through quickly.) I
managed to get back to my son’s
house in a total of 50 minutes!
When I left husband & grandson,
the baby was sleeping – when I came
in the house he was STILL sleeping!
YAY! Thank You, Lord! (I prayed on it,
that the baby would be easy on my
husband). Saturday there are TWO
Mom2Mom sales in our area, both
going at the same time. A “Mom2Mom”
sale is where a bunch of Moms/
Grandmas, etc. get together (usually
in a church or gym) to sell all things
pertaining to babies: clothes, toys,
furniture, etc. I am still looking for
a fold up highchair and relatively
simple baby walker. (Yes, I could
easily buy them new, but since
I won’t be using them constantly,
it makes more sense to my little
“Scottish heart” to buy them at
a reduced price! Nothing like a
jam-packed week to keep me going!
(In fact, earlier I asked my husband:
It IS Friday, isn’t it? It’s been such a
busy/crazy week I forgot what day
it was!).

Hope your week is shaping up
nicely – enjoy your day!

Hugs;

Pammie

Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

===========

Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

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

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

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

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

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

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie

and a Happy Tuesday to you, too!

Sorry I’ve been absent & not posted – no good reason other than being busy! Babysat youngest grandson yesterday for 5 1/2 hours; for the most part it was easy – got some knitting done. I’ve started a new (to me) pattern called Tassel stitch; it’s 8 rows for one pattern and I’ve decided it will make a good baby boy blanket, doing it in medium blue yarn. Am also babysitting for a few hours tomorrow – I’ll be pretty good at this by the time I’m done, right?

He’s officially 2 months old now!

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

Lemon Lush

Bottom Pecan Layer:
2 C. flour
1 C. butter, melted/cooled
1/2 C. finely chopped pecans*
1/4 C. granulated sugar

Lemon Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese,
softened to room temp.
1 C. granulated sugar
1-2 T. fresh squeezed lemon juice

Lemon Pudding Layer:
2 (3.4 oz, ea) pkgs. instant lemon
pudding mix
1 1/2 C. milk

Topping:
1 (8 oz) tub Cool Whip, thawed
(or you can use the same amount
of whipped cream)
zest of 1/2 lemon
(optional: sprinkle finely chopped
pecans on top OR thinly sliced
lemon quarters arranged on top)

Preheat oven 350 degrees F.
In large bowl combine flour, melted/
cooled butter, ground pecans & 1/4
C. sugar – press into bottom of 9 X 13″
baking pan & bake 20-25 minutes until
golden brown. Allow to cool completely
before adding any layers.
Using an elec. mixer, combine cream
cheese, 1 C. sugar, 1-2 T. fresh lemon
juice – mixture should be even & smooth;
spread evenly on top of baked/cooled
bottom crust.
In large bowl whisk milk & instant pudding
mix until set (4-5 minutes); spread evenly
on top of cream cheese layer.
Spread thawed Cool Whip on top of
pudding layer & add lemon zest and/or
finely chopped pecans. Refrigerate 1 hour
to set before serving. Serves 6-8

NOTE: You can freeze it overnight for more
defined slices. Do NOT freeze if you substitute
whipped cream – it might not hold up like
Cool Whip. Make sure you use a sharp knife
when cutting if it’s frozen.

*you can put them in a food processor to
pulse, also

(recipe: amandascookin.com)
———————–

Crockpot Ham & Bean Soup
(overnight recipe)

1 lb. mixed dried beans
ham bone
1 1/2 C. cooked, cubed ham
1 large onion, chopped
3/4 C. chopped celery
3/4 C. carrots, sliced or chopped
2 T. fresh parsley, chopped
6 C. water
2 T. Worcestershire sauce
1 bay leaf
1 tsp. ground mustard
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (2-4 T)
1 (15 oz) can diced tomatoes
1 C. tomato juice

Place beans in large bowl & cover
with 6 C. water – soak overnight/
drain liquid. Add beans, ham bone,
ham, onion, celery, carrots, parsley,
water, Worc. sauce, bay leaf, ground
mustard, chili powder, salt/pepper to
crockpot. Cover & cook on Low 8-10
hours or High 5-6 hours. Combine
lemon juice, tomatoes & tomato
juice – stir into soup. Remove bay
leaf & ham bone before serving.
Serves 10

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

Ham & Cheese Puff
(brunch, lunch or dinner)
OVERNIGHT recipe

2 (1 lb, each) loaves Italian
bread, cut into 1-inch cubes
6 C. cubed, fully cooked ham
1 1/2 lb. Monterey Jack or
Muenster cheese, cuted
1 medium onion, chopped
1/4 C. butter
16 large eggs
7 C. milk
1/2 C. prepared mustard

Toss bread, ham & cheese in a
LARGE bowl then divide between
2 greased 9 X 13″ baking dishes.
In a skillet saute onion in butter
until tender; transfer to a bowl.
Add eggs, milk & mustard; mix
well then pour over bread
mixture. Cover & refrigerate
overnight

Remove from fridge 30 minutes
before baking.
Preheat oven 350 degrees F.
Bake, uncovered, 55-65 minutes
until a knife inserted near center
comes out clean. Serve immediately.
Makes 24-30 servings

(recipe: tasteofhome.com)
——————————–

Nanny’s Parmesan Mashed Potatoes

5 lb. potatoes, peeled/cut into
1″ pieces
3/4 C. butter, softened
3/4 C. sour cream
1/2 C. grated Parmesan cheese
1 1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. pepper
3/4 – 1 C. milk, warmed
2 T. minced fresh parsley

Place potatoes in a 6-qt. stockpot;
add water to cover & bring to boil.
Reduce heat; cook, uncovered,
10-15 minutes until tender. Drain;
return potatoes to pot & stir over
Low heat 1 minute to dry. Coarsely
mash potatoes, gradually adding
butter, sour cream, cheese, seasonings
& enough milk to reach desired
consistency. Stir in parsley.
Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
———————————-
Granny’s Vegetable Salad
(overnight recipe)

3/4 C. white vinegar
1/2 C. vegetable or olive oil
1 C. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 (15 oz) can small green peas,
drained
1 (14.5 oz) can French-style
green beans, drained
2 (11 oz, ea) cans sweet or
shoepeg corn, drained
1 C. diced celery
1 C. diced bell pepper
1 C. diced onion
1 (2 oz) jar diced pimientos,
drained

Combine vinegar, oil, sugar, salt
& pepper in small saucepan;
bring just to a boil over medium-
high heat, stirring constantly
until sugar dissolves. Remove
from heat & allow to cool.
Combined remaining ingredients
in large bowl & pour vinegar
mixture over all, stirring to coat.
Cover & chill 8 hours until
thoroughly chilled. Serve with a
slotted spoon.

(recipe: southernplate.com)
———————————
Sweet & Sour Green Beans

6-7 slices bacon
1/2 onion, chopped
1 (32 oz) pkg. frozen French-style
green beans (or other green beans)
2 T. vinegar
2 T. granulated sugar
salt/pepper, to taste

Cut bacon into 1-inch segments;
place in skillet with onion & cook
over medium heat until browned;
stirring often; remove to a plate.
Add beans to skillet & continue
cooking over medium heat until
they are desired tenderness;
add vinegar & sugar – stir. Add
bacon & onions to skillet & let
simmer a few minutes, stirring
often. Add salt/pepper, to taste
& serve warm.

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

(Lower fat) Buttermilk Oven-
Fried Chicken

8 bone-in chicken pieces (thighs,
drumsticks, breasts or a mix)-skin
can be removed before preparation,
if desired
1 T. oil*

Buttermilk Dip:
1 C. buttermilk**
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. hot sauce (optional)

Coating:
2 C. flour
1 T. kosher salt
1 T. paprika (smoked is best)
1/2 tsp. black pepper
1 T. garlic powder
2 tsp. onion powder
1 tsp. sugar

*Oils: canola, peanut or vegetable –
avoid olive oil due to it’s smoking
point

Place oil in large baking sheet (15 X 10
jelly roll pan works well) or large baking
pan (metal roasting works well, too).
Place pan in oven & heat to 350 degrees F.

Whisk all buttermilk dip ingredients in large
bowl; mix all coating ingredients in another
large bowl. Dip chicken into buttermilk then
into coating mixture – again, dip piece in
buttermilk & coating mixture – place chicken,
skin sides down on hot baking sheet. Bake
25 minutes. Turn chicken over & bake another
20 minutes. Serves 4-8

** If you do not have Buttermilk:
In a 2-cup measuring cup pour 1 T.
lemon juice or vinegar – pour milk
into cup to the 1-cup mark & stir
with a fork. Let stand 5 minutes &
you now have 1 cup buttermilk

NOTE: To prevent flour from getting gloppy
from the dipping, only add enough to coat
a few pieces then add more for next batch.
Poster also adds: she uses an oblong pan for
flour dip because it gives you space to roll
the chicken in the coating

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

Quick (Ravioli) Lasagna

1 (20 oz) bag frozen ravioli, any flavor
1 1/4 C. spaghetti sauce
1 (8 oz) pkg. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Spray an 8 X 8″ baking dish with
nonstick spray. Spoon about 1/4 C.
spaghetti sauce on bottom of dish;
add a layer of ravioli on top &
sprinkle with half mozzarella cheese.
Repeat layers, finishing with mozzarella
on top. Sprinkle top with Parmesan
cheese. Cover & bake 30 minutes.
Uncover & bake an additional 10
minutes until cheese is bubbling.
Let stand 10 minute before cutting.
Serves 4-6

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

Apple Brownies

3 large sweet apples, peeled/
cored & chopped (2 1/2 – 3 cups)
1 1/4 C. flour
1 C. sugar
1/4 C. orange juice
12 T. unsalted butter, room
temp.
1 large egg
1 T. lemon juice
1 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg

Place chopped apples in large bowl
& pour lemon juice over – toss to
coat fully.
Preheat oven 350 degrees F.
Lightly spray 8 X 11″ baking dish
using nonstick spray (or butter).
In medium bowl whisk flour,
cinnamon, baking powder, salt &
nutmeg. In another large bowl or
mixer cream butter & sugar until
fluffy & lightened in color. Mix
in egg & vanilla until incorporated;
mix in orange juice – gradually add
dry ingredients. Stir until just
combined then fold in chopped
apples. Pour mixture into prepared
dish. Bake 40-45 minutes until golden
brown. Remove from oven & let cool,
then slice into squares. Makes 1 dozen
squares.

(recipe: 12tomatoes.com)

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

Hope things are going good for you;

Hugs;

Pammie

A little ‘unplanned’ walk –

Just came in from picking a big bunch of daffodils – regular & doubles plus some miniatures and some narcissus; to that bunch I added a few branches of forsythia – I LOVE spring flowers!

Today I had a few errands to run, nothing big: drugstore, mailbox, bank & library. Accomplished all but the last one but, upon getting out of my car at the bank I suddenly realized I had locked my keys in my car! (got slightly distracted when I remembered that I forgot to fill out a deposit slip, so I laid the keys on the dash, filled out the form & got out – I always hit the ‘door lock’ button when I open it . . . ooooooooops! I called my husband and asked if he could drive them up to me, as we only live about 2 minutes away. He very nicely reminded me that his Jeep needed a ‘jump’, the battery was dead. He suggested I call AAA – I said, that’s silly, it’s too close – I’ll walk home & get them. He replied he’d meet me half-way, so that’s what we did and then we both walked to the bank & I drove him home. Nothing like a little ‘unplanned’ exercise, right? Finished up by going to the library, so my errands are now complete.

This is the beginning week of work for our grandbaby’s Momma, so I will be watching him tomorrow 11 a.m. – ? (whenever either his Mom or Dad get home – hopefully before I need to go to my special needs group . . . we’ll see!).

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

Dreamsicle Cake

1 box white cake, prepared*
1 small box orange Jell-O
1 C. hot water
1/2 C. cold water
1 (8 oz) pkg. cream cheese,
softened
1 1/3 C. powdered sugar
(1 T. water – to thin frosting,
if needed)

(Poster prepared her cake in
a bundt pan but you could use
a 9 X 13″ pan sprayed with nonstick
spray then prepare cake & let cool.
Poke cooled cake all over with a fork,
skewer or chop stick. In 2-Cup measuring
cup heat 1 C. water to boiling & dissolve
Jell-O in boiling water. Add 1/2 C. cold
water & stir then pour entire contents
over cake (cake will absorb it all).
Frosting:
Mix cream cheese & powdered sugar (add
more water if needed to thin). Spread
over cooled cake & refrigerate 2 hours.
Serves 12

(recipe: goodenessgracious.com)
———————————

California Veggie Casserole

2 (14 oz, ea) cans artichoke
hearts, drained/quartered
2 (9 oz, ea) pkgs. frozen chopped
spinach, thawed/squeezed dry
2 (8 oz, ea) pkgs. cream cheese,
softened
3/4 C. milk
5 T. butter, softened
1/2 tsp. garlic powder
1/2 tsp. ground nutmeg
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place artichoke
hearts in bottom of dish; top
with spinach. In large bowl
combine cream cheese, milk,
butter, garlic powder, nutmeg
& pepper; dollop mixture over
spinach then spread carefully
with a knife. Sprinkle Parmesan
cheese on top & bake 35-40
minutes until heated through.
Serves 8

NOTE: Dish can be prepared
ahead of time: prepared then
cover & refrigerate. Before
you are ready to serve, bake
casserole in preheated oven
& serve hot

(recipe: mrfood.com)
————————–

Minty Pea Salad

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

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

(recipe: mrfood.com)
—————————

Crockpot Cashew Chicken

5 boneless, skinless chicken breasts
cut into small cubes
2 chili peppers, seeded/chopped
(optional)
1 bunch bok choy (Chinese cabbage)
cleaned of dirt
1 C. cashews, toasted
4 T. cornstarch or flour
2 T. olive oil
kosher salt/ground pepper,
to taste

Sauce:
1/2 C. soy sauce
3 cloves garlic, minced
4 T. hoisin sauce
2 T. rice wine vinegar
2 T. brown sugar
2 T. ketchup
2 T. chili sauce
1/2 tsp. sesame oil
1/2 tsp. freshly grated ginger

Cooked rice for 6

Place cornstarch, salt/pepper in large
ziplock bag; add chicken cubes, seal
& shake vigorously to fully coat cubes.
Heat oil in large skillet over medium-
high heat; cook chicken 2-3 minutes
per side until browned then transfer
to crockpot. Add bok choy (& peppers,
if using). In bowl whisk soy sauce, garlic,
hoisin sauce, rice wine vinegar, brown
sugar, ketchup, chili sauce, sesame oil
& ginger until combined – drizzle over
chicken & bok choy – toss to combine.
Cover & cook on Low 3-4 hours. Add
cashews during last 30 minutes of
cooking, or just before serving.
Serve over cooked rice.
Serves 6

(recipe: 12tomatoes.com)
————————————–
Quick Onion Casserole

5 large sweet onions, sliced
12 crumbled Ritz-type crackers
1 lb. brown & serve sausage,
crumbled
1 (10 3/4 oz) can cream of
mushroom soup
1/2 tsp. seasoned salt
1/2 C. grated Cheddar cheese

Preheat oven 400 degrees F.
Place half of onions on bottom
of 9 X 13″ baking dish. Layer
with crushed crackers, sausage,
remaining onions, soup, salt &
cheese. Bake 1 hour until golden.
Serves 4-6

(recipe: mrfood.com)
—————————–

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

(recipe:bakeatmidnite.com)
—————————————

Crockpot Ham Steaks & Pineapple
Rings

2 1/2 lb. ham, sliced into 1/2″ slices
1 (20 oz) can pineapple slices –
reserve juice for sauce
1 (6 oz) can marashino cherries,
drained
3 T. brown sugar (packed)
1 T. mustard
1 T. apple cider vinegar

Place ham slices, pineapple slices &
cherries in crockpot. In medium
bowl mix pineapple juice, brown
sugar, mustard & apple cider
vinegar – whisk until smooth &
pour over ham. Cover & cook on
Low 5 hours WITHOUT opening
lid during cooking time. Drizzle
sauce over each serving. Serves 8

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

Crockpot Scalloped Potatoes &
Ham

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. diced, cooked ham
1 C. (4 oz) shredded Cheddar
cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
3/4 C. water
1 T. chopped fresh chives
(optional)

Layer half of potato slices, onion,
ham & cheese. Sprinkle with salt
& pepper. Repeat layers with
remaining potatoes, onion, ham
& cheese. In small bowl stir soup
& water – spoon over potato
mixture. Cover & cook on Low
7-8 hours. Sprinkle with chives
before serving (if desired)
Serves 6

(recipe: mrfood.com)
————————————–

Honey-Lime Fruit Salad

8 C. fresh fruit – watermelon (cut
into bite sized pieces), cantaloupe
(cut into bite-sized pieces), pineapple
(cut into bite-sized pieces), Kiwi,
peeled/sliced, strawberries sliced,
blueberries, black raspberries, grapes,
peaches
1/2 C. fresh lime juice
zest of 2 limes
1/2 C. honey
slivered almonds (optional)

Clean & cut fruits & place in large
bowl. Zest limes into bowl; juice
limes & combine with honey – pour
over fruit. Chill for at least 1 hour
before serving. Sprinkle top with
slivered almonds before serving,
if desired.

Serving idea: You could use the
pineapple or watermelon to be
the serving bowl: Slice either fruit
in half (for pineapple, from top
where leaves are, down to bottom)
hollow out the fruit (using flesh for
salad) & once mixed up, pour
fruit salad into either pineapple or
watermelon ‘shell’ for serving.

(recipe: pockchangegourmet.com)

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

Our weather is STILL really nice – in the 60’s with
sunshine & clear skies; we’re supposed to get
some rain in the next few days but hey – it’s
good for the flowers, right?

Not much else new – gonna be busy this
next few days: special needs group Weds.,
fund raiser Thursday for a group our special
needs group supports (they give our kids jobs
on a farm) and Gym Night Friday (special
needs group) – might even have a babysitting
early day thrown in – who knows?

Hope you had a GREAT Easter and are still
enjoying some of the leftovers – I’ll try to
post some ham/leftovers recipes soon.

Hugs;

Pammie