Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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

Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

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

Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

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

Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

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

Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

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

Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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

Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

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Woke up yesterday to these –

This might not seem unusual to most of you BUT I live directly on a MAJOR road with 45 mph speeds (and more) – I will say we live across the street from a small, well shaded park with lake (which is probably where they live). Our backyard IS fenced (but they jumped it like it wasn’t even there!) These are both you males with their antlers still covered in ‘velvet’ (a fuzzy covering they will shed as they mature). They stayed at least 1 1/2 hours – I was in love. Years ago we had a full-grown male buck (with a magnificent rack of antlers) spend awhile in our yard just resting under our swing set – he came two years in a row but hasn’t been back so I was SOoooo happy to see these two!

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

Summer Lemonade Cookies

1 C. (2 sticks) butter, softened
1 C. plus 2 T. sugar
2 eggs
3 C. flour
1 tsp. baking soda
1 (6 oz) can frozen lemonade
concentrate, thawed/divided
1 T. grated lemon peel

Preheat oven 400 degrees F.
In large bowl cream butter &
1 C. sugar; add eggs, beating
well. In another large bowl combine
flour & baking soda – add alternately
with 1/2 C. lemonade concentrate
into egg mixture – stir in lemon peel.
Drop mixture by teaspoonfuls
2 inches apart on ungreased cookie
sheets. Bake 8-9 minutes until
edges are light brown. Remove from
oven & brush hot cookies lightly
with remaining lemonade concentrate.
Sprinkle cookies with remaining 2 T.
sugar. Makes 4 dozen (48 cookies)

(recipe: mrfood.com)
—————————-

Avocado Tuna Salad

1 (15 oz) can tuna in oil, drained/
flaked (3 small cans)
1 English cucumber, sliced
2 large (or 3 medium) avocados,
peeled/pitted/sliced
1 small/medium red onion, thinly
sliced
1/4 C. fresh cilantro (1/2 of small
bunch)
2 T. lemon juice, freshly squeezed
2 T. extra virgin olive oil
1 tsp. sea salt, or to taste
1/8 tsp. black pepper

In large bowl combine sliced cucumber,
sliced avocado, red onion, drained tuna &
1/4 C. cilantro. Drizzle with lemon juice,
salt/pepper – toss to combine.
Serves 6 as a side salad

(recipe: natashaskitchen.com)
———————————

Honey Dijon Grilled Chicken
(grill or grill pan)

4 (6 oz) boneless, skinless chicken
breast halves
1/3 C. horseradish Dijon mustard
(regular mustard will work, also)
3 T. honey
1 T. parsley flakes
salt/pepper, to taste

Preheat grill or grill pan to
medium-high heat – spray with
nonstick cooking spray or olive
oil. Once pan is hot, reduce
heat to just below medium. In small
bowl combine Dijon mustard, honey
& parsley flakes. Flatten chicken
breasts to an even thickness by
placing them between 2 sheets of
parchment paper & pounding them
with a rolling pin or heavy-bottomed
pan – season with salt/pepper to taste.
Place chicken on grill 3 minutes then
flip over & brush with honey/Dijon
sauce; grill an additional 2-3 minutes
until internal temperature reaches
155 degrees F. (using a meat thermometer).
Remove from grill & loosely cover with foil.
Let rest 5 minutes before serving; serve
with any additional sauce on the side for
dipping. Serves 4

(recipe: iwashyoudry.com)
—————————–
Loaded Baked Potato Salad

8 potatoes, cubed (half peeled or
half with skins left on)
2 tsp. salt
6 slices bacon, cooked crisp/crumbled
6 green onions, sliced (including tops)
2 C. Cheddar cheese, shredded
16 oz. sour cream
1/4 tsp. black pepper
1 C. Miracle Whip (or 1 C. mayonnaise)

In large pot boil cubed potatoes with
salt – when fully cooked, drain.
Preheat oven 350 degrees F.
In a bowl combine sour cream, black
pepper & Miracle Whip (or mayo) – add
to potatoes. Add bacon, onions &
cheese (reserve some of each for top
of salad – garnish); mix with potatoes &
pour into a greased baking dish. Top
with reserved cheese, onions & bacon.
Bake 10-15 minutes until cheese melts.
Serves 6

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

Crockpot Chili-Dog Casserole

1 lb. ground beef
1 green bell pepper/seeded/chopped
2 T. dry minced onion
1 T. minced garlic
2 C. marinara sauce
1 C. beef broth
2 tsp. chili powder (or cayenne
powder, for a spicier dish)
1 T. cumin
8 hot dogs, cut lenth-wise then
cut in half
salt/pepper, to taste
1 C. shredded Cheddar cheese
additional cheese for garnish

In saucepan brown ground beef
with garlic, onion, bell pepper, salt/
pepper. Stir in marinara sauce, cumin,
chili (cayenne) powder & broth – pour
into 6 qt. crockpot. Evenly add all hot
dogs to top of mixture & cover with
cheese. Cover & cook on High 2 hours
(or Low 4 hours). Stir before serving.
Top with additional cheese, if desired.
Serves 4

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

Chive Pinwheel Rolls

3 1/2 C. flour
3 T. sugar
1 (1/4 oz) pkg. active dry yeast
1 1/2 tsp. salt
1 C. milk
1/3 C. canola oil
1/4 C. water
1/4 C. mashed potatoes
without added milk & butter
1 large egg

Chive Filling:
1 C. (8 oz) sour cream
1 C. minced onions
1 large egg yolk
butter, melted

In large bowl combine 2 1/2 C.
flour, sugar, yeast & salt. In small
saucepan, heat milk, oil, water &
mashed potatoes to 120-130 degrees
F. – add to dry ingredients; beat just
until moistened. Add egg, beat until
smooth. Stir in enough remaining
flour to form a soft dough. Turn onto
a floured surface; knead until smooth &
elastic – about 6-8 minutes. Grease a large
bowl & place dough in bowl, turning once
to grease top. Cover & let rise in a warm
place until doubled, about 1 hour
=
Turn dough onto a floured surface; roll
into a 15 X 10 X 1 inch rectangle. In a
bowl combine sour cream, chives & egg
yolk; spread over dough to within
1/2 inch of edges. Roll up, jelly-roll
style, starting with a long side. Pinch
seam o seal & cut into 1 inch slices.
Place slices cut-sides down in a 9 X 13″
baking dish. Cover & Let rise until
doubled, about 1 hour.
=
Preheat oven 350 degrees F.
Bake slices 30-35 minutes until
golden brown; brush tops with
melted butter & cool on a wire rack.
Refrigerate leftovers. Makes 15 rolls

(recipe: tasteofhome.com)
—————————-

Baked Pork Chops & Veggies Sheet
Pan dinner

olive oil
3-4 C. small potatoes, or chopped potatoes
3-4 C. fresh green beans, trimmed
kosher salt/black pepper
2 lb. boneless thin-cut pork chops
(Smokehouse Maple seasoning or other
seasoning blend)

Preheat oven 425 degrees F.
Brush one large or two small rimmed
baking sheets with olive oil. Toss potatoes
with a drizzle of olive oil, salt & pepper –
place on one section of sheet pan. Toss
green beans with a drizzle of olive oil,
salt/pepper & place them in a section
of sheet pan. Brush pork chops with olive
oil & place in remaining space on pan –
sprinkle chops with seasoning. Bake
sheet pan 25-30 minutes until meat is
cooked through & potatoes are tender.
Serves 6

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

No-Bake Root Beer Float Pie

1 (8 oz) tub Cool Whip, thawed/
divided
3/4 C. cold root beer (diet)
1/2 C. milk
1 (1 oz) pkg. sugar-free instant
vanilla pudding mix
1 (9 inch) graham cracker crust
maraschino cherries (optional garnish)

Separate 1/2 C. Cool Whip & refrigerate for
garnish. In large bowl whisk root beer, milk
& pudding mix 2 minutes. Fold in half of
remaining Cool Whip & spread into crust.
Spread remaining Cool Whip over pit.
Freeze at least 8 hours or overnight.
Dollop reserved Cool Whip over each
serving & top with a marschino cherry
if desired. Serves 8

(recipe: tasteofhome.com)

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

Today was my babysitting day and my (almost)
1 1/2 yr old grandson was sleeping when I arrived.
That might be good, but (as I suspected) he woke
up about 10 minutes after his Mom left and was
awake the rest of the morning/afternoon – full
of energy! (His mom texted me later: “He didn’t
wear you out, did he?” – Naw – I’m tougher than
that!).

Our weather is HOT – but then, it’s July so that’s
no surprise. Got in my car to come home and
the car thermometer read: 90 degrees F. – UGH!
(so glad I have air in my car & home!). My oldest
has been taking advantage of using their kayaks
so I’m glad they’re enjoying the weather.

Hope you’re enjoying whatever kind of weather
you have at the moment – the COLD is coming
soon enough!

Hugs;

Pammie

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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

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 size),
cut into sixths
4 snack size 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.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
—————————-
Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

The Day AFTER!

Today is my ‘rest & recuperate’ day (or was supposed to be) – ended up babysitting from 11:15 – 2:30 (NOT bad, actually). My sweet 1 yr 4 mo. old grandson never took a nap – nope – NEVER! He had lots of fun playing & wrestling with Grandma but no nap. Oh well – not my problem now, right?

Yesterday was Log Cabin Day and it finally turned out nice – the beginning of the event was filled with rain to the point where my friend (the President of the historical society) moved me from under a nice big pine tree to a nice DRY tent where the Local Authors were located! In all TEN lovely ladies from my group showed up to knit/crochet & chat – I was very happy with those numbers considering the week before I had only expected it to be me and one other lady! Gave out a few business cards for my group and chatted with lots of lovely people. Our local newspaper took a photo of me with my friend (and local author); had had asked me if I would be willing to take a few photos of him in his World War I flyer’s uniform in front of an antique train and it’s station. As we were walking back the photographer stopped us and wanted to take our photo (so far it hasn’t showed up on line, but if it does I’ll post it here).  I brought my camera but totally FORGOT to get it out and take any pictures! UGH!

===========

Crockpot Chocolate/Peanut Butter
Lava Cake

Cake:
1 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1/4 tsp. salt
2 T. melted butter
1 tsp. vanilla
3 T. unsweetened cocoa powder
1/2 C. brown sugar

Lava Sauce:
3/4 C. brown sugar
1/4 C. unsweetened cocoa powder
1/2 C. creamy peanut butter
2 C. boiling water

Spray inside of crockpot with nonstick
cooking spray. In large bowl mix flour,
baking powder, cocoa & salt. Mix in
brown sugar, milk, melted butter &
vanilla – mix until combined (batter
will be thick) spread on bottom of
crockpot.

Lava Sauce:
In a bowl whisk together peanut butter
& boiling water; add in cocoa & brown
sugar – whisk until smooth then pour
on top of batter – DO NOT STIR
Cover & cook on Low 2 1/2 hours until
set. Center will be slightly puffy. Remove
crock & let cake stand 15-30 minutes
before serving.
To serve: scoop cake from pot then top
with peanut butter lava sauce.
Serves 6

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

Hawaiian Macaroni Salad

4 oz. uncooked macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1/2 tsp. dried ginger
1 tsp. Dijon mustard
salt/black pepper, to taste

Cook macaroni accordg. to pkg. directions;
rinse & drain. Stir remaining ingredients
with cooked macaroni & refrigerate
several hours before serving. Serves 8

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

Roasted Party Potatoes

1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2 1/2 lb. red skinned potatoes,
washed/cut into 1-inch chunks
2 T. vegetable oil
3/4 C. French-fried onions

Preheat oven 400 degrees F.
Spray large rimmed baking
sheet with nonstick cooking spray.
In small bowl combine paprika,
garlic & onion powders, salt/pepper –
mix well. In large bowl toss potatoes
with oil. Add spices & toss until
potatoes are well coated. Spread
potatoes in single layer on prepared
sheet. Bake 45-50 minutes until fork-
tender, turning potatoes occasionally.
Place potatoes in a serving bowl &
toss with French-fried onions. Serve
immediately. Serves 5

(recipe: mrfood.com)
—————————-

Grilled Steak & Pineapple Wraps

3/4 C. pineapple juice
1/2 C. soy sauce
1/4 C. vegetable oil
1 tsp. fresh ginger grated
or finely minced
2 cloves garlic, grated or finely
minced
2 tsp. red chili paste
1 lb. beef flank steak
1/4 tsp. kosher salt
1/8 tsp. black pepper
1 green bell pepper, seeded/
cut into quarters
1 red bell pepper, seeded/
cut into quarters
1 medium onion, sliced into 1/4″
thick slices
4 slices fresh pineapple,
1/4″ thick/peeled
8 (6 inch) flour tortillas, warmed
chopped cilantro (optional)

In medium bowl combine pineapple
juice, soy sauce, oil, garlic, ginger &
chili paste (reserve 1/2 C. of this
mixture for grilling). Place steak
in ziplock bag & add marinade.
Refrigerate 3-4 hours.

Preheat grill for medium heat. Remove
steak from ziplock bag & season with
salt/pepper – add steak to grill & cook
7 minutes. Turn steak & cook 5 minutes
or to desired doneness. Brush peppers,
onion slices & pineapple with reserved
marinade. Add to grill, cook about 4
minutes per side or until tender. Baste
with reserved marinade as desired.
Remove from grill; let steak rest 5
minutes, covered.

Cut steak, peppers, onions & pineapple
into thin slices. Slice steak against the
grain when cutting; remove the core
from pineapple (if desired). Divide
steak, peppers, onion & pineapple
evenly between tortillas – garnish with
chopped cilantro, if using & serve.
Serves 4

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

Parmesan Garlic Grilled Corn

1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed.
3 T. grated Parmesan cheese

Spray cold grate of gas grill with nonstick
cooking spray. Preheat grill for medium
heat.
Combine margarine, garlic salt & pepper in
small bowl. Grill corn 12-15 minutes until
tender & browned lightly, turning
occasionally. Remove corn from grill &
brush with margarine mixture; sprinkle
entire ear of corn with Parm. cheese & serve.
Serves 4

(recipe: readyseteat.com)
————————————-
Frozen Strawberry/Lemonade Dessert

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

Blend strawberries in food processor or
blender until pureed. In large bowl mix
pureed strawberries, ice cream & lemon-
ade – mix until well blended. Pour into a
freezer-safe container with a lid. Cover &
freeze at least 2 hours before serving.
(If desired, serve topped with whipped
topping)  Serves 6

(recipe: ourtableforseven.com)

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

The good thing about this week is: I don’t have
anything special (out of the regular) going on!
I’m almost finished with another library book;
working on 2 baby blankets – other than that,
I’m FREE!!! YAY! I don’t mind doing special
events or going to extra events/things but it’s
nice when I look on my calendar & find it mostly
EMPTY for the week!

Enjoy your day!

Hugs;

Pammie

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges,
drained
1/2 C. maraschino cherries, drained/
rinsed
1 (1 oz) box cheesecake-flavor pudding mix
8 oz. sour cream
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie

WOooooooEeeeeeee – it’s HOT!

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

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

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

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

Island Breezes Coffee Cake
(overnight recipe)

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

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

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

(recipe: tasteofhome.com)
———————————

Garlic Butter Shrimp & Quinoa


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

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

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

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

Easy, Creamy Chicken & Mushroom
Pasta

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

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

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

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

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

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

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

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

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

Spicy Oven-baked Pork Chops

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

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

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

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

Combine all ingredients & store in
airtight container.

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

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

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

vanilla ice cream

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

(recipe: thetaylor-house.com)

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

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

Have a great day!!!

Hugs;

Pammie

Another day in the life…

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

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

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

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

No-Bake Caramel Shortbread Pie

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

Caramel Filling:

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

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

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

(recipe: iambaker.net)
——————————-

4-Ingredient Chicken Thighs

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

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

(recipe: 1krecipes.com)
———————————–

Mashed Potato Pie

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

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

(recipe: 1krecipes.com)
——————————

Foil-grilled/baked Asparagus

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

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

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

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

Sausage & Vegetable Skillet

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

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

(recipe: tasteofhome.com)
—————————-

Crockpot Parmesan/Garlic Potatoes

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

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

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

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

4-Ingredient Ice Cream Muffins

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

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

(recipe: foodnetwork.com)

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

Hope you’re having a good day!

Hugs;

Pammie

It’s Thursday already!

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

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

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

Pecan Pie Pound Cake

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

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

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

(recipe: 1krecipes.com)
———————————

Watermelon/Cucumber/Feta Salad
(cubed)

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

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

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

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

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

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

Crockpot Mushroom/Onion Chops
with Gravy

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

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

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

Orange-Chicken Pasta Salad

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

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

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

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

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

Strawberry/Spinach Pasta Salad
with Orange Poppy Seed Dressing

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

Orange Poppy Seed Dressing

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

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

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

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

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

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

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

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

Hope you’re enjoying your day;

Hugs;

Pammie

Wednesday – we have BUNNIES!

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

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

 6-Ingredient Pudding Cake

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

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

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

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

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

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

Cheesy Garlic-Roasted Asparagus

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

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

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

Crockpot Lasagna

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

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

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

Creamy Steak Fettucini

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

bottled Balsamic glaze, for drizzling

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

Alfredo Sauce:

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

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

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

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

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

Quick Toffee/Banana Pudding

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

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

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

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

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

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

Hugs;

Pammie

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

 

It’s Friday!

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

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

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

Rice Krispie Peanut Butter Balls

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

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

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

Chicken Cornbread Casserole

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

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

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

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

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

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

Crockpot Stuffed Pepper Soup

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

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

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

Ham ‘n Grits

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

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

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

Roasted Asparagus & Spinach Pasta
Salad

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

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

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

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

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

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

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

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

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

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

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

(recipe: butterwithasideofbread.com)

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

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

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

Enjoy your day!

Hugs;

Pammie