Beautiful DAY! (Quick – enjoy it before it goes away!)

Rejoicing because we have SUN! It’s a SUNNY DAY & 42 degrees F. HOORAY! It’s been rainy/cold/windy/blustery – fill in the blank, we’ve had it these past few days. I drove into the parking lot at the church where my special needs group meets last night and just as I went to shut off my car I hear: “Plink!” “Plink!” – HAIL! It hailed for the entire time I was there (2+ hours) then trickled down to a light rain on the way home and 34 degrees F. This evening is the second scheduled baseball game for my grandson (first one Monday got canceled due to COLD!) We’ll see how this one goes – (not exactly looking forward to sitting in a lawn chair in 40-something degree weather for 2 1/2 hours!)

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

Spicy Applesauce Cake

2 C. applesauce
1 1/2 C. sugar
1/2 C. shortening
2 large eggs, lightly beaten
2 C. flour
1 T. baking cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1 C. raisins
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts

Topping:
1/2 C. semisweet chocolate chips
1/2 C. chopped walnuts
2 T. brown sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl beat applesauce,
sugar, shortening & eggs. In
another bowl combine flour, cocoa,
baking soda, salt, cinnamon, nutmeg,
allspice & cloves – gradually beat
spice mixture into applesauce mixture
until blended. Stir in raisins, chocolate
chips & walnuts. Pour mixture into
prepared dish. Combine topping
ingredients & sprinkle over batter.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Cool on wire rack.
Makes 20-24 servings

(recipe: tasteofhome.com)
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Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Crockpot Salsa Ranch Chicken

1 1/2 lb. boneless skinless chicken
breasts
1-2 C. your favorite salsa (if you like
more juice with your chicken, add
more salsa, if you like less, use 1 C.)
1 pkt. dry Ranch salad dressing mix

Possible toppings:
shredded lettuce, chopped onions,
chopped tomatoes, shredded cheese,
sliced avocados/guacamole, sour cream

Place all ingredients in crockpot; cover
& cook on High 3-4 hours (Low 6).
Remove from crockpot & shred meat.
Use on tortillas for soft tacos/over rice
using taco toppings or over a tossed
salad.

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

Cottage Potatoes
(LARGE recipe – serves 14)

12 large potatoes, peeled/diced
8 oz. Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, seeded/
chopped
1 (2 oz) jar diced pimentos, drained
1 slice bread, torn into crumbs
3 T. minced fresh parsley, divided
1/2 tsp. salt
1/2 C. milk
1/2 C. butter, melted
1 1/2 C. cornflakes, crushed

Preheat oven 350 degrees F.
Spray a shallow 4 qt. baking dish
with nonstick cooking spray.
Place potatoes in a large saucepan
or Dutch oven – cover with water.
Bring to boil; reduce heat to medium;
cover & cook 5-7 minutes until tender;
drain. In a bowl, combine cheese,
onion, green pepper, pimentos, bread
crumbs, 2 T. parsley & salt. Layer a
third of the potatoes & a third of
cheese mixture in prepared dish –
repeat layers twice. Pour milk &
butter over all; sprinkle top with
cornflake crumbs. Cover & bake
45 minutes. Uncover & bake 10-15
minutes longer until bubbly & top
is golden. Sprinkle with remaining
parsley. Serves 14

(recipe: tasteofhome.com)
———————————

Creamy 3-Cheese Spaghetti
(side dish)

1 (12 oz) pkg. spaghetti pasta
2 T. olive oil
3 cloves garlic, minced
3/4 C. heavy cream
3/4 C. chicken broth
3/4 C. shredded Italian cheese
blend
kosher salt/ground black pepper
2 T. fresh chopped parsley

Cook spaghetti accordg. to pkg.
directions for al dente; drain,
reserving 1 C. pasta water –
return spaghetti to pot. In a
large skillet over medium heat,
heat oil. Cook garlic 1 minute
then add heavy cream, chicken
broth & 1/2 C. pasta water. Add
cooked pasta & toss with tongs
until noodles are fully coated &
liquid is simmering. Remove from
heat & add cheese – toss constantly,
adding more pasta water until sauce
reaches desired consistency. Season
with salt/pepper & garnish with
parsley. Serve immediately
Serves 4

(recipe: delish.com)
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Garlic/Mushroom Queso Dip

2 T. margarine
1 (8 oz) pkg. button mushrooms,
quartered
1 T. finely chopped garlic
1 C. chicken broth
1 lb. (16 oz) Queso Blanco
Velveeta
, cut into 1/2″ cubes
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies, drained

Dippers:
Toasted sliced bread or cut fresh
veggies – optional

Melt margarine in large skillet over
medium-high heat. Add mushrooms &
cook 2-3 minutes until browned lightly.
Add garlic, cook until fragrant. Add broth,
reduce heat to medium & simmer 2  minutes.
In 1 1/2 qt. microwaveable dish, combine
Velveeta cubes, drained Ro*Tel & mushroom
mixture. Cover & microwave on High 5
minutes (or just until Velveeta melts)
stirring after 3 minutes. Remove from
microwave; stir until blended. Serve with
suggested dippers, if desired.
Makes 24 servings (about 2 T. each)

(recipe: kraft.com)
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Honey Cinnamon Butter

1 stick butter (or 1/2 C./8 T.,
softened)
1/4 C. honey
1 tsp. ground cinnamon
2 tsp. powdered sugar

Combine all ingredients in a bowl
using an elec. mixer until spreading
consistency. Makes about 3/4 C.
Keep refrigerated.

NOTE: Poster uses salted butter –
if you don’t, you might want to add
a pinch of salt

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

Maple Sugar Cream Pie

1 deep dish frozen pie crust
2 C. heavy cream
3/4 C. sugar
4 T. cornstarch
4 T. unsalted butter
1/4 C. maple syrup
1 tsp. maple extract
1 tsp. vanilla extract
1/4 tsp. salt

Topping:
4 T. unsalted butter, melted
3 T. sugar
1 1/2 tsp. cinnamon

Preheat oven 325 degrees F.
Lay crust in a standard pie dish;
bake 10-12 minutes until just
lightly browned. Remove from oven.
In medium saucepan over medium
heat, melt 4 T. butter & heavy cream
together until butter is melted. Whisk
in cornstarch & sugar, stirring
continuously until thickened, 6-7 minutes.
Stir in maple syrup, maple extract, vanilla
extract & salt (if using) whisk until
incorporated. Pour filling into crust then
drizzle remaining melted butter on top.
Whisk together remaining topping
ingredients: sugar & cinnamon – sprinkle
over filling. Bake 25-30 minutes until
crust is golden brown & filling is bubbly.
Center should be set, but still a little
wobbly. Remove from oven & let cool,
then refrigerate until set 2-3 hours.

(recipe: theloverscooking.com)

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

This is one of those crazy weeks where I don’t
really have much free time; last night when I
first got to my special needs group our leader
said to me: “Did you already give me a flyer
for the Gym Night?” (I must have had a blank
look on my face when she said: “You know –
this Friday is Gym Night, did you make up a
flyer?”) NOPE – TOTALLY FORGOT ABOUT IT;
DIDN’T EVEN REMEMBER IT BEING ON THE
CALENDAR! OOoooooops! Oh well, there
went my ‘one free day/night’…sigh.  I guess
I ‘should’ be happy/grateful to have things to
keep me busy, right? (think I might have
mentioned here, with the addition of THREE
evenings a week for 15 weeks now devoted
to older grandson’s baseball games, that
just about kills any ‘free’ days/nights’, right?).
Oh well, time to pull up my “Big Girl” panties
and get on with things! With the addition of
said ‘extra’ activities, that makes dinner/meal
preparation a whole new ballgame (to use a
phrase…I know…’Booooooo!”….sorry). I made
a big batch of spaghetti & meatballs & garlic
bread Monday – husband & I had one meal.
Tuesday middle son stopped over, had 2 big
bowls then asked for some to take home…
that left ONE SERVING! sigh… Am planning
on making Zucchini Casserole for dinner
tonight; relatively easy recipe using rice,
hamburger, sliced zucchini, etc. “HOPEFULLY”
it will be there for more than ONE meal!
Can’t complain, this is the same son that
(for now) is STAYING where he lives and
not moving back home…YAY!)

Well, dear readers, the sun is shining &
I had better get on with my day, right?

Hugs;

Pammie

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Happy Monday!

Well, our weather keeps amusing us (for want of a better word); today it’s almost 40 degrees and snowing! Yep – April and snow (good thing is: it’s not sticking). Managed to get my running around done: mail, bank, drug store & groceries (all just in case we DO end up with worse weather.) They canceled morning church yesterday but we did have evening church and a baby shower afterwards (made mint green baby blanket & hat, plus other ‘extras’ in the bag). The good thing was the roads were clear, all the ice was gone. Before I had to leave for choir practice (4:45) my dear husband went outside with two buckets of warm salted water & poured them over the windows on my car (they were coated in ice); that really helped!

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

Chocolate Marble Loaf Cake
(low fat)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 C. unsweetened cocoa powder
1 1/3 C. sugar
1/4 C. water
1 egg
1 egg white
6 T. butter, softened
1 C. plain Greek yogurt
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 8 or 9″ loaf pan with
nonstick cooking spray. In a
bowl whisk flour, baking powder,
baking soda & salt. In another
smaller bowl, whisk 1/3 C. sugar,
cocoa powder & water – whisk until
smooth. In another bowl, beat
remaining 1 C. sugar & butter. Add
in egg, then egg white. Then add
vanilla & yogurt – mix until combined.
Gradually add in flour mixture – mix
until combined. Take 1 Cup batter &
add to cocoa mixture – combine well.
Layer batter in loaf pan, starting with
vanilla mixture, then chocolate. Swirl
with a butter knife for a marble effect.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Let cake set 10-15 minutes before
removing from pan. Makes 1 loaf.

(recipe: ourtableforseven.com)
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Fully Loaded Chicken/Potato Bake

3 C. chicken, cooked/cut into cubes
1 (28 oz) pkg. frozen diced potatoes
(hash browns) with onions & peppers,
thawed
1 (10 3/4 oz) can cream of chicken soup
1 C. sour cream
1 C. shredded Cheddar cheese
1 C. shredded Mozzarella cheese
1/2 C. milk
1/2 tsp. garlic powder
hot sauce, to taste
salt/pepper, to taste

Optional Toppings:
bacon – cooked/crumbled
chopped chives or green onions

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Add chicken &
potatoes to a large bowl. Mix in soup,
sour cream, 1/2 C. Cheddar & Mozz.
cheeses, milk, garlic powder, salt/
pepper & hot sauce – stir well.
Spread mixture into prepared dish
& top with remaining cheeses. Cover
with foil & bake 40 minutes until
potatoes are tender & mixture is
hot & bubbling. Uncover dish &
bake another 5 minutes. Sprinkle
top with bacon/chives/green onions.
Let cool before serving.

(recipe: recipelion.com)
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Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. cooked/diced 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)

Spray insides of crockpot with nonstick
cooking spray. Layer half of sliced
potatoes, onion, ham & cheese on
bottom – sprinkle with salt/pepper &
repeat layers. In small bowl stir soup &
water – spoon over top of mixture.
Cover & cook on Low 7-8 hours.
Sprinkle top with chives before serving,
if desired. Serves 6

(recipe: mrfood.com)
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Poor Man’s Hamburger Steaks

2 lb. ground beef
1 1/2 C. saltine crackers, crushed
(1 sleeve, approximately)
1 C. milk
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
flour – for dredging
kosher salt/ black pepper, to taste

Gravy:
2 (10.75 oz, ea) cans cream of
mushroom soup
1 1/2 C. milk
1 1/2 T. fresh parsley, finely chopped

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl whisk soup, milk & parsley.
In another bowl combine ground
beef, crushed saltines, milk, Ital.
seasoning, garlic & onion powders
& cayenne – season liberally with
salt/pepper. Use your hands or 2
forks to combine ingredients until
just mixed then gently form into
patties. Place 1 C. flour (or more,
as needed) in a shallow dish (or
pie plate) & dredge all patties in
flour on both sides. Heat a large
skillet over medium-high heat &
when very hot, sear patties on
both sides until golden brown.
You may need to work in batches;
the insides will still be under-
cooked.
Transfer patties to greased baking
dish & evenly top with gravy. Cover
with foil & bake 30-40 minutes until
cooked through.

(recipe: americantimesfood.com)
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Spicy Enchilada/Chicken Dip

8 oz. pkg. cream cheese, softened
1 C. sour cream
1 (10 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 tsp each: chili powder/cumin
1/2 tsp. garlic powder
4 C. cooked, shredded chicken
8 oz (2 C.) shredded Mexican blend
cheese, divided

Garnish: thinly sliced green onions

Tortilla chips, for dipping
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with nonstick
cooking spray. In large bowl beat cream
cheese & sour cream until smooth. Stir
in ingredients from enchilada sauce to
garlic powder. Fold in chicken & 1 C.
cheese. Spread mixture into prepared
dish & top with remaining cheese.
Bake 25-30 minutes until center is hot
& edges bubble. Garnish with green
onions, if desired & serve with chips.
Serve immediately/refrigerate any
leftovers. Serves 10

NOTE:  Dip can be assembled up to
24 hours in advance & refrigerated
until ready to bake.

(recipe: Kroger flyer)
——————————-

5-Minute Dark Chocolate Raspberry
Fudge

20 oz. dark chocolate chips (60% Cacoa)
1 (14 oz.) can sweetened condensed milk
1/4 C. seedless raspberry jam
1 tsp. vanilla
1/4 tsp. salt
12 oz. white chocolate chips, divided
1 1/2 T. coconut oil or shortening
1/2 tsp. raspberry extract (or liqueur)
pink food coloring

Spray 8 or 9″ square pan with nonstick
cooking spray & line with parchment
paper. In large microwaveable bowl
combine dark chocolate chips & sweet’d
cond. milk – heat on High at 30 second
intervals, stirring in between until smooth.
Stir in rasp. jam, vanilla & salt until
combined. Remove 1/2 C. white choc. chips
from pkg. & set aside. Add remaining white
choc. chips to mixture & stir. Add
remaining white choc. chips & stir;
– dark choc. mixture will still be warm at
this point so chips will melt partially &
create a marbling effect – depending on how
hot it is. Spoon fudge into prepared pan &
refrigerate until firm.

Pink Raspberry Drizzle (optional)
Combine reserved 1/3 C. white choc. chips
& either coconut oil or shortening in small
microwaveable bowl. Heat on High in 30
second intervals, stirring in between, until
smooth. Stir in extract (or liqueur) & food
coloring until desired color is achieved.
Drizzle over top of fudge & chill 15 minutes
until set. Remove fudge from pan & cut into
small squares. Store in airtight container
in fridge. Makes 81 pieces

(recipe: momontimeout.com)
====================

This evening is older grandson’s first baseball
game. This may sound a little dumb but I asked
my husband if they were playing INDOORS. Yes,
weird, but we just went through their soccer
games under a dome. Husband very nicely
told me we’re NOT GOING; it’s going to be
under 30 degrees F. and rain/snow showers…
YES, THEY’RE PLAYING OUTSIDE!  Crazy! These
games will continue every Monday/Thurs/Sat.
for about 2 months . . . oh, joy…sigh. We’ll
see how that goes.

Try to stay warm, healthy and enjoy your day,
taking a little time out for something YOU like!

Hugs;

Pammie

PS: My ‘something I like’ today was treating
husband & I to Tim Horton’s coffee & breakfast
sausage/egg/cheese biscuit sandwiches! YUM!

Oh boy … WHEE! (I think)

Yes, you could say my life, lately, is like a roller coaster ride. Spent most of yesterday trying to think of anything ELSE I could do to make son’s room ‘less cluttered’ AND attempted to think of new ways to protect my knitting projects & yarns. Texted oldest son today, asking if he knew ‘when’ the move was happening (since he has a pickup truck & middle son would ask for his help.) Turns out middle son spent the night at oldest son’s – they had a long talk and outcome is: Middle son is going to stay at his apartment. (for how long, we don’t know). I feel like a person who’s just been given a reprieve – my entire day was kind of in ‘limbo’ – no plans until ‘the move’ – not even what’s for dinner plans! Of course, I thanked the Lord, first, for this ‘new event’. Wow…all I can say is: WOW!

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

Chocolate Rice Krispie Balls

Balls:
1/2 C. peanut butter
3 T. butter, soft
1 tsp. vanilla
1 C. Rice Krispie cereal
1/2 C. chopped pecans
1 C. shredded coconut

Chocolate:
1 pkg. chocolate chips
1 square sweet chocolate

In large bowl mix ingredients
for balls & refrigerate 30
minutes. Form mixture into
balls & refrigerate another
hour.

Chocolate:

Place a large sheet of
waxed or parchment paper
on the counter. In a double boiler,
melt chocolate chips with the
sweet chocolate then drop the
balls into chocolate one-at-a-time
to coat. Lift balls from chocolate
& place on waxed/parchment
paper. Freeze to set.

(recipe: Facebook)
——————————

Ham Broccoli Pasta Casserole

1 1/2 C. cooked/chopped ham
1 1/2 C. dry, uncooked pasta (poster
uses small pasta shells)
1 C. frozen broccoli pieces (no need
to thaw or cook)
1/2 C. shredded Cheddar cheese
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken
soup (undiluted)
1 C. evaporated milk
4 T. butter (1/2 stick) melted
1/2 C. chopped green onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder

Topping:

4 T. (1/2 C.) butter, melted
1 C. crushed (Ritz/butter) crackers
1/2 C. shredded Cheddar cheese
=
Preheat oven 350 degrees F.
In large bowl combine ham, pasta,
broccoli pieces & cheese. In another
bowl combine chicken broth, soup,
milk, melted butter, green onion, salt/
pepper, mustard & garlic powder – mix
with a spoon & pour over ham/etc.
in other bowl. Mix all ingredients &
pour into at least a 2 qt. baking dish.
Bake, uncovered, 35 minutes. Remove
& stir. In a bowl combine topping
ingredients & sprinkle over partially
cooked casserole. Place back in oven
& bake, uncovered, another 40
minutes. Remove & let cool about
15 minutes before serving.
Serves 8

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

Crockpot Chicken Ratatouille

1 medium zucchini, sliced
1 medium yellow summer squash,
sliced
1 large red bell pepper, sliced
1 small eggplant, cut into chunks
4-5 large tomatoes, diced (OR)
1 (15 oz) can petite diced tomatoes,
drained
1/2 tsp. basil or 1/4 C. chopped
1 tsp. oregano
1/4 tsp. thyme (OR) 3-4 sprigs fresh
2 large cloves garlic, crushed
2 medium boneless skinless chicken
breasts, cut into 1 inch chunks

Place all ingredients into crokpot.
Cover & cook on High 3-5 hours, Low
4-6 hours. Serves 4-6

(recipe: bakeatmidnite.com)

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Down-home Salisbury Steak

Patties:
2 lb. ground beef
1 medium onion, finely minced
1/2 green bell pepper, seeded/
finely minced
1 stalk celery, finely minced
2 T. fresh parsley, minced
1 clove garlic, finely minced
1/2 tsp. dry mustard
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper

Sauce:
6 T. butter
8 oz. sliced fresh mushrooms
(about 2 C.)
2 tsp. flour
2/3 C. chili sauce (like Heinz)
1/2 C. beef broth
2 tsp. lemon juice
2 tsp. Worcestershire sauce
dash bottled hot pepper sauce

Preheat broiler
In large bowl add meat, onion, bell
pepper, celery, parsley, garlic, dry
mustard, marjoram, thyme, paprika,
salt/pepper – lightly mix all together,
being careful not to overwork the meat.
Shape mixture into 8 patties about 3/4″
thick. Place on broiler pan & cook 12-14
minutes until done, turning halfway
through cooking time.

Sauce:
While steaks broil, prepare sauce. In
large saucepan melt butter; add mush-
rooms & cook 4-5 minutes over medium-
high heat until tender. Sprinkle with flour &
stir. Add chili sauce, beef broth, lemon
juice, Worc. sauce & hot pepper sauce –
Cook & stir until bubbly. Cook 1 minute
more. Serve sauce over patties.
Serves 4-6

(recipe: www.tasteandtellblog.com)
————————————-
Jalapeno Popper/Sausage Dip
(Crockpot – 3 qt)

1 lb. bulk spicy pork sausage
2 (8 oz, ea) pkgs. cream cheese,
cubed
4 C. shredded Parmesan cheese
(about 12 oz)
1 C. (8 oz) sour cream
1 (4 oz) can chopped green chilies,
undrained
1 (4 oz) can diced jalapeno peppers,
undrained

assorted cut fresh veggies, for dipping
=
In large skillet cook sausage over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles.
Using a slotted spoon, transfer sausage
to a 3 qt. crockpot. Stir in cream cheese,
Parm. cheese, sour cream, chilies &
peppers. Cover & cook on Low 3 to 3 1/2
hours until heated through. Stir before
serving. Makes 24 (1/4 C. each) servings.

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

Nutty Broccoli Slaw

1 (3 oz) pkg. chicken ramen noodles
1 (16 oz) pkg. broccoli coleslaw mix
2 c. sliced green onions ( about 2
bunches)
1 1/2 C. broccoli florets
1 (6 oz) can ripe black olives, drained/
halved
1 c. sunflower seeds, toasted
1/2 C. slivered almonds
1/2 C. sugar
1/2 C. cider vinegar
1/2 C. olive oil

(open Ramen noodle packet –
set aside seasoning packet) Crush
noodles & place in large bowl. Add
slaw mix, onions, broccoli, olives,
sunflower seeds & almonds. In a
jar with a tight-fitting lid, combine
sugar, vinegar, oil & contents of
seasoning packet – shake well.
Drizzle over salad & toss to coat.
Serve immediately. Serves 16

NOTES:
*To save calories, reduce vinegar
& oil from 1/2 C. to 1/3 C.

*Add 1 tsp. each: minced garlic &
ginger plus 1 T. toasted sesame oil
for an Asian twist to the dressing

*If you prefer a more neutral flavor,
use canola oil in place of olive oil

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

Crockpot Cinnamon Rolls

24 oz. refrigerated cinnamon
rolls (in tubes – cut into quarters,
divided)
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Spray insides of crockpot with
nonstick cooking spray. Place
a layer of cinnamon roll pieces
on bottom. In a bowl beat eggs,
cream, maple syrup, vanilla &
spices until blended – pour over
rolls. Place remaining roll
pieces on top & spoon a packed
of icing (from refrigerated rolls
tube) over rolls. Cover & cook
on Low 2 1/2 – 3 hours. Once
done cooking, drizzle rest of icing
packets over rolls. Serves 4

(recipe: weekendcollective.com)

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

Well, our weather is now VERY APRIL- it’s
pouring VERY hard (almost thought it was
hail earlier because it was hitting the
windows so hard!). Right now it’s 37
degrees F. with expected Winter Storm
Warning
for tonight through Sunday:
80% chance of freezing rain & possible
snow (high of 44 degrees F. tomorrow-
depending -we might stay home from
church). Then Monday night rain/snow
& chance of snow showers, low of
28 degrees F. BRrrrrrrr! (weirdness-
Weds. is a possible high of 52!) Ah,
Michigan – if I didn’t grow up here,
not sure I’d stay here!

Hope you are enjoying your weekend!

Hugs;

Pammie

Rolling with the ‘changes’

Sometimes life hands you changes – sometimes you’re READY and sometimes you’re not. We have had discussions with middle son about him moving back home (this was probably beginning of March). That time came & went – and is now back again. Looks like he will be making the move WITH HIS CAT this weekend. I don’t have a problem with said son – only two ‘possible’ problems: (1) youngest son & middle son do NOT get along AT ALL, (2) said cat has just been fixed – used to be a male and was fixed, perhaps, a little late – not looking forward to the possibility of a cat peeing in my house! Already had the discussion: cat pees – it’s GONE! I’ve spent a little time today moving things around in his room (where my computer is) – there is NOT enough room for him to bring back all he has (he acquired a LOT of furniture – I’ll let HIM figure that one out). Only room for a single bed and (maybe) 2 dressers (room is small). Husband took down the baby changing table & we carried that and the baby port-a-crib upstairs (with my babysitting at their house, we never had reason to use either one). Knowing this cat is coming has made me SUPER vigilant about looking at everything – especially my yarn & things I’m working on; guess I’ll be putting them in plastic bags (for safe keeping). We’ll see how this all turns out…(there is more to the story than I chose to share, just know that this move is necessary for the time being).

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Coconut Bundt Cake

Cake:
1 1/2 C. butter
2 C. sugar
4 eggs
1 C. sour cream
1/2 tsp. baking powder
1 tsp. coconut extract *
1 3/4 C. flour
2 C. flaked coconut

Coconut Glaze:
1 C. powdered sugar
1/4 C. heavy cream (or more,
if you want it thinner)
1 tsp. coconut extract
1/2 C. flaked coconut (garnish)

Preheat oven 325 degrees F.
Generously grease & flour bundt pan.
In medium bowl mix flour & flaked
coconut. In large bowl using elec.
mixer, cream butter & sugar. Add
eggs & mix until mixture is light &
fluffy. Add sour cream, baking powder
& coconut extract – mix well. Add half
of flour mixture to creamed mixture;
mix well. Add remaining flour
mixture & mix until well combined.
Let cake batter rest 5 minutes.
Pour batter into prepared pan.
Bake 60-70 minutes until a toothpick
inserted near center comes out clean.
Cool 25 minutes in pan then invert
onto a serving plate. Frost with glaze.

Glaze:
Mix all glaze ingredients together in small
bowl using a spoon or whisk. Pour on top
of cake & let glaze drizzle down sides of
cake. Sprinkle top with coconut & serve.

*Poster used 2 tsp.

NOTE: Poster also suggests you grease &
flour bundt pan really well – she used
shortening instead of cooking spray. She
also doubled glaze recipe & toasted the
coconut.

(recipe: 5boysbaker.com)
————————————-

Seafood Casserole

8 oz. haddock, cleaned/skinned
(or any firm white non-oily fish)
1 lb. scallops (may be omitted)
1 lb. large shrimp, cleaned/deveined
3-4 cloves garlic, minced
1/2 to 3/4 C. heavy cream
1/2 C. shredded Swiss cheese
2 T. grated Parmesan cheese
paprika
salt/black pepper

Preheat oven 375 degrees F.
Spray a glass 7 X 11″ baking dish
with nonstick cooking spray. Cut
fish into about 1 1/2 inch chunks &
lay in dish. Add shrimp & scallops;
sprinkle with salt/pepper, to taste.
Add minced garlic on top. Pour
heavy cream over fish & add Swiss
cheese. Sprinkle top with paprika &
Parmesan cheese. Bake 15-20
minutes being careful to not over
bake so shrimp don’t over cook.
Serves 6

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

Crockpot Ham & Beans

1 (16 oz) pkg. dried Northern beans
1 C. cooked ham & meaty ham
bone (OR) 2-3 ham hocks
2 T. dried, minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & check for any
pebbles. Place beans in crockpot
& add remaining ingredients.
Cover in water until water reaches
about 2 inches above beans. Cover
& cook on High 2 hours then Low
for 4 hours. Remove meat from
bones & discard bones. Stir &
crush some of the beans to make
the dish creamier. Serves 4-6

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

Lemon Garlic Veggies

1 1/2 lb. fresh green beans,
ends trimmed
3 T. butter
2 T. lemon juice
2 cloves garlic, thinly sliced
1 T. capers
1/4 tsp. salt
1/4 tsp. black pepper

In a soup pot place green beans &
cover with water. Bring to boil over
high heat – boil 6-8 minutes until
crisp-tender; drain well.
In same pot over medium heat, melt
butter. Stir in remaining ingredients
including green beans & heat 5 minutes
until heated thorough. Serves 6

(recipe: mrfood.com)
———————————

Sweet Macaroni Salad

2 C. cooked (al dente) elbow
macaroni
4 hard boiled eggs, peeled/chopped
1/2 C. chopped onion
1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped sweet green pepper
2 C. cooked/chopped ham

Dressing:

1 to 1 1/2 C. mayonnaise (or Miracle
Whip)
3 T. granulated sugar
1 T. white vinegar
2 T. sweet pickle relish
1/2 tsp. salt
1/2 tsp. black pepper
2 T. yellow prepared mustard
1 tsp. celery seed

In large bowl combine salad
ingredients – toss to mix. Combine
dressing ingredients in another
bowl & pour over salad – mix well
& refrigerate 3-4 hours.
Serves 8-10

(recipe: thesouthernladycookscom)
——————————-

(the name of this enticed me!)
Southern Jezebel Dip
(sweet & spicy)

2 C. apricot preserves
1/4 C. horseradish sauce
1 tsp. dry mustard
black pepper, to taste
1 (8 oz) pkg. cream cheese

Dippers: crackers or pita chips

Place block of cream cheese
on a serving plate. Mix first 4
ingredients together & pour
over cream cheese.
Serve with crackers or pita chips.

(recipe: recipelion.com)
—————————-
Chicken Fried Rice

Chicken:
1 T. olive oil
1 1/2 lb. chicken breasts
2 T. soy sauce
2 T. hoisin sauce
1/2 tsp. ground ginger
1/2 yellow onion, finely diced
1/2 C. water

Fried Rice:
1 T. olive oil
2 eggs
3 C. day old cooked rice
12 oz. pkg. frozen peas & carrots
1 T. soy sauce
1 T. hoisin sauce
salt/pepper, to taste
1/2 C. green onions, chopped

Place chicken & all (chicken) ingredients
in a skillet over medium heat. Cover &
let simmer until cooked through, 6-7
minutes per side until internal temperature
of chicken is 165 degrees F. Remove from
skillet, shred & place back in skillet.

Rice:
In large wok (or skillet) heat oil over medium-
high heat then crack 2 eggs in center &
scramble – salt & pepper, to taste. Once
eggs are scrambled, add cooked rice,
chicken & onions, frozen peas/carrots, soy
sauce, hoison sauce, salt/pepper. Stir fry,
mixing all ingredients together. Stir in green
onions. Taste & adjust seasonings. Remove
from heat & serve. Serves 6

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

Buttermilk Blueberry Explosion Cake

1/2 C. unsalted butter, softened
1 C. sugar
2 tsp. lemon zest from 1 large lemon
2 large eggs, room temp.
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
2 C. fresh blueberries
3/4 C. buttermilk
(optional: sugar for top)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick cooking spray. In large
bowl using elec. mixer cream
butter, 1 C. sugar & lemon zest
until light & fluffy. Add in eggs &
vanilla – mix to combine. In another
bowl, whisk flour, baking powder &
salt.* Gradually add flour mixture to
wet batter with a tablespoon of sugar.
Pour batter into prepared pan &
bake 40-45 minutes. (check with a
toothpick for doneness) – return
pan to oven a few more minutes if
necessary. Let cool at least 15 minutes
before serving.

(recipe: thebakingchocolatess.com)

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

Our weather has finally turned a corner,
so to speak – it’s sunny and 59 degrees F!
(rain in the forecast for later tonight and
through Sunday – then, Monday it says
“chance of snow showers”…ugh)

I’ve been watching our gas prices go up
& down – yesterday (early) it was $2.79/9
then dropped to $2.59/9…then last night
it was back up to $2.79/9…what??? Kinda
like: if you see a good price JUMP ON IT
because it will change quickly! Crazy!

Here’s hoping you’re having a good week
so far. Keep on keepin’ on – better to keep
plugging ahead than falling behind, right?

Hugs;

Pammie

It’s Saturday – again!

Here we are in the beginning of April – it’s very nicely sunny out, not very breezy and 32 degrees F., a light dusting of snow on the ground. It seems to be the ‘norm’ lately for us to get a light dusting almost every day – good thing is: it melts! Looking at the coming week, snow again Monday night/Tuesday morning and again on Thursday. Oh well – living in Michigan all my life, you come to sort of EXPECT it!

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

Brown Sugar Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips
1 C. pecans, chopped
=
Caramel Drizzle:
1 (14 oz) can sweetened condensed
milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray (12 C.) Bundt cake pan with
nonstick cooking spray (or grease &
dust with flour). Beat butter until
creamy; add sugars, beating until
fluffy. Add eggs, one-at-a-time. In
medium bowl combine flour, baking
powder & salt. Add flour mixture to
batter, alternately, with milk – beat
until just combined. Stir in toffee
chips & pecans – spoon batter into
prepared pan & bake 85 minutes
until a wooden toothpick inserted
near center comes out clean.

NOTE: To prevent excess browning,
cover cake with foil while baking.
Let cake cool in pan 10 minutes.
Remove from pan & let cool
completely on wire rack. Prepare
Caramel drizzle & spoon over cooled
cake.

Caramel Drizzle:
In medium saucepan combine cond.
milk & brown sugar – bring to boil over
medium-high heat, whisking frequently.
Reduce heat, simmer 8 minutes, whisking
frequently. Remove from heat; whisk in
butter & vanilla. Let cool 5 minutes
before using.
NOTE: Make sure to drizzle the caramel
while STILL HOT

(recipe: cookandbliss.com)
———————————

Crockpot Ham & Cheddar Quiche

2 refrigerated pie crusts
2 1/2 C. shredded Cheddar cheese,
divided
1 C. chopped, cooked ham
4 green onions, chopped (plus
extra for garnish)
6 eggs
1 C. whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
(optional: 1/8 tsp. ground nutmeg)

Lightly spray insides of crockpot with
nonstick cooking spray. Arrange pie
crusts in bottom of crockpot – trim
crust should overlap slightly & be
about 2 inches up sides. Cover &
cook crust 1 1/2 hours on High. Evenly
arrange cheese, green onions & ham
over crust. In a bowl mix eggs, whipping
cream, salt/pepper (& nutmeg, if using)
pour into pie crust & sprinkle remaining
cheese on top. Cover & cook on High
an additional 1 1/2 hours until filling
is set completely. Uncover – let stand
5 minutes. Garnish with additional
chopped green onions, if desired.
Serves 6

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

Breakfast for Dinner

1 lb. ground pork sausage,
browned/drained
1/2 C. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded/
diced
2 tomatoes, chopped
2 C. shredded mozzarella cheese
1 C. Bisquick baking mix
1 dozen eggs, beaten
1 C. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray. Layer
cooked sausage, onions, peppers,
tomatoes & cheese. In large bowl
whisk remaining ingredients &
pour over casserole in dish. Bake,
uncovered, 55-60 minutes until
set & top is golden. Let stand
10 minutes before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————-
Chicken Puffs (appetizers)

2 (3 oz, ea) pkgs. cream cheese,
softened
3 T. butter, melted/divided
1 1/2 C. diced, cooked chicken
2 T. milk
1/2 tsp. garlic powder
1/8 tsp. salt
1/4 tsp. black pepper
2 T. minced onion
2 T. diced pimentos
2 (8 oz, ea) tubes crescent rolls

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
In large bowl mix cream cheese &
2 T. melted butter. Add chicken,
milk, garlic powder, salt/pepper,
minced onion & pimentos – mix
well. Separate each pkg. rolls into
four rectangles. Spoon chicken
filling into center of each rectangle,
distributing filling evenly – bring
ends up, pinch closed & twist; brush
each with 1 T. melted butter. Place puffs
on prepared sheet & bake 12-15 minutes
until golden brown. Serves 8

Note: You can use all white meat
chicken/all dark or a combination
of both.

(recipe: mrfood.com)
——————————-

Spring Chicken Pasta Salad

8 oz. penne pasta, cooked accordg.
to pkg. directions – slightly cooled
1 (7 oz) container prepared pesto
sauce
2 C. cooked chicken chunks
4 plum tomatoes, cut into chunks
1/2 tsp. salt
1/4 tsp. black pepper
2 T. pine nuts

In large bowl place pasta; add pesto
sauce & toss to coat. Add remaining
ingredients (except pine nuts) &
toss until thoroughly combined.
Cover & chill 1 hour. Before serving,
sprinkle top with pine nuts.
Serves 4

(recipe: mrfood.com)
—————————

15-minute Ham Fried Rice

1 C. cooked/chopped ham
2 bags Steamfresh White Rice
with veggies – cooked
(Uncle
Ben’s)
2 eggs
salt/pepper, to taste
soy sauce, optional

Heat ham in large skillet; add
cooked rice w/veggies. Make
a well in center of skillet & add
the eggs, salt/pepper – scramble
eggs in center & gradually mix into
rice/ham mixture. Serve with
soy sauce, if desired. Serves 4

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

Crunchy Cinnamon French Toast

4 eggs
1 C. milk
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. crushed corn flakes cereal
about 12-14 slices bread –
your choice; Texas toast works
very well)

Heat a large frying pan or skillet
to medium heat & spray with
nonstick cooking spray (or use
1 T. butter to coat pan). Pour
crushed cereal into a pie plate.
In a medium bowl mix eggs, milk,
cinnamon & nutmeg – transfer to
another pie plate. Dip 1 slice bread
into egg mixture to coat, then dip
in corn flakes. Place coated bread
in skillet & cook until both sides
are light brown, about 2 minutes
for each slice. Serves 8

(recipe: ourtableforseven.com)

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

Later today husband & I are going to a
“Farewell” lunch/dinner for a couple
who’ve been in our Sunday School class
a good 15+ years – they’re moving down
South to be with their kids & grands. We
were asked to bring a main dish + a side
or dessert. I have a terrible time deciding
what to bring (I know-right? All the recipes
I post/view per week…oh well). I finally
decided on a bucket of Kentucky Fried
Chicken and a Blueberry Pudding Cake
(bought it – already made). I know there
will be tons of various salads and probably
lots of desserts. Some people do the big
crockpot of spaghetti or Tuna Noodle –
not really fond of either. I figured most
people like fried chicken and I cut the
cake into small pieces (you always want
to try SEVERAL desserts, right?). The
best thing is: I don’t have to cook dinner!
(not guessing there will be any leftovers
of the chicken). I’ve also learned with
all these dinners – make/buy something
YOU like, cause you’ll probably end up
bringing some home (I love the blueberry
cake thing – wink).

Well, we’ve had a rather relaxing week of
“Son NOT moving back home” – that sounds
terrible, but we’ve gotten into a rather
comfy ‘niche and really didn’t want to add a
CAT to our comfort. I like cats but – (I’ll leave
it at that).

Hope you’re enjoying your weekend –
take a nice rest/nap, eat/drink something
that makes you feel comfy – take a little
time for YOU!

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
3-Bean Salad

2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
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Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————

Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. sugar
1 C. flour
1 heaping cup chopped pecans
1/4 tsp. salt

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

Preheat oven 300 degrees F.
Brown sausage in skillet; drain.
Combine sausage with all other
ingredients in a casserole dish.
Cover & bake 2 hours until desired
consistency. Serves 8-10

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie

March 17th

Happy St. Patrick’s Day!

It’s a lovely, sunny & cold (21 degrees F) day – just got home from the last Flag football game for older grandson – now it’s on to baseball very soon (oh joy…). It’s nice to be able to attend the games and also get to see the other half of the family (grandson’s Mom’s family) – I’m not really ‘into’ football, but I do enjoy saying HI to everyone. Yes, it’s the GREEN holiday – No, I’m not one for getting into it in any way but thought the above clipart was cute.

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Corned Beef & Cabbage Soup

2 T. vegetable oil
3 medium carrots, chopped
1 medium onion, chopped
2 C. leftover corned beef (cooked)
3 C. green cabbage, chopped
1 lb. potatoes, peeled (if desired),
cut into bite-sized pieces
1 tsp. caraway seeds
salt/pepper, to taste
2 (32 oz, ea) cartons chicken broth

sour cream, optional garnish
fresh chopped dill, optional garnish

In a soup pot heat oil over medium heat.
Add carrots & onion, cook, stirring
occasionally, 8-10 minutes until veggies
are softened. Add corned beef, cabbage,
potatoes, caraway seeds, salt/pepper &
chicken broth; bring to boil. Reduce heat
to Low; simmer about 30 minutes until
veggies are tender.
To serve: Pour soup into individual bowls
& garnish with sour cream/chopped dill.
Serves 8

(recipe: lovebakesgoodcakes.com)
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Whole Wheat Irish Soda Bread Muffins

1 C. white whole wheat flour
1 C. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 T. chilled butter
1 C. 1% buttermilk
3 T. honey
1 large egg, beaten
1/2 C. raisins

Preheat oven 375 degrees F.
Spray muffin tin with baking spray.
In large bowl combine all dry
ingredients (flour, baking powder,
baking soda & salt). Using a pastry
cutter or 2 knives – cut in butter until
mixture resembles coarse crumbs.
In small bowl stir buttermilk, honey &
egg until blended. Add buttermilk mixture
to dry ingredients – stir to combine; stir
in raisins. Spoon batter into prepared tins.
Bake 20-25 minutes until a toothpick
inserted into center of muffin comes out
clean. Remove & cool on wire rack 5
minutes before removing muffins from tin;
finish cooling on rack. Serve warm or cool
completely. Store muffins in an airtight
container or zip lock bag at room temp.
Makes 12 muffins

(recipe: http://www.skinnytaste.com)
—————————————
Quick Asparagus & Lemon Pasta

salt/pepper, to taste
2 T. olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
1 lb. fettuccine pasta
1 bunch asparagus, ends trimmed/
cut into 1-inch pieces
1/2 C. freshly grated Parmesan cheese
zest from 1 lemon

Bring large pot of salted water to a boil.
Heat 1 T. olive oil in medium skillet & saute
onion in skillet until soft; add garlic & saute
1 more minute. Remove from heat.
Add pasta to boiling water & cook accordg.
to pkg. directions. During final 2 minutes
cooking time, reserve 1 C. pasta water then
add asparagus to boiling water. Drain cooked
pasta & asparagus – return to pot. & add
1 T. olive oil, onion/garlic mixture, Parm.
lemon zest & 1/2 C. reserved pasta water.
Season with salt/pepper; add additional
pasta water as needed. Serves 4-6
Refrigerate any leftovers.

(recipe: Kroger.com)
—————————————–
Crockpot Pot Roast & Veggies

1/2 C. A1 original sauce
1/2 C. cold water
1 (.9 oz) pkt. onion-mushroom soup
mix
1 (2 1/2 lb) boneless beef chuck
roast
1 lb. red new potatoes
1 (16 oz) pkg. baby carrots
1 onion, thinly sliced

Mix first 3 ingredients until blended.
Place meat in crockpot; top with
vegetables & sauce. Cover & cook
on Low 8-9 hours (or High 6-7)
Serves 8

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

Stuffed Cabbage Casserole

1 lb. ground beef
1 large onion, finely diced
3 cloves garlic, minced
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 (14.5 oz) can petite tomatoes,
diced, with juice
1 (8 oz) can tomato sauce
1 C. chicken broth
1 C. long grain rice, uncooked
1 head savoy cabbage, chopped
into 1/2″ pieces
1/4 C. water
1 tsp. kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat;
add ground beef & cook until well
browned; drain grease. Add chopped
onion & garlic to skillet & cook 5
minutes. Add paprika, salt/pepper –
cook 2 minutes. Add diced tomatoes &
juice, tomato sauce, chicken broth &
uncooked rice – bring to boil then
reduce heat to medium-low. Cover &
cook 15 minutes. While mixture is
cooking remove outer leaves from
cabbage; cut head in half, remove core
& chop cabbage into 1/2″ pieces. Once
meat mixture has finished simmering,
transfer to a bowl & return skillet to heat.
Add cabbage, water & kosher salt; cover
& cook over medium-high heat until
cabbage is wilted slightly. Uncover &
cook 10 minutes, stirring occasionally.
Remove from heat. Place cabbage in a
clean kitchen towel & wring excess water
out.

To assemble casserole:

Layer bottom of baking dish with
half meat mixture; half cabbage &
repeat with rest of both, ending
with cabbage. Cover tightly with
foil & bake 45 minutes. Remove
foil & serve while hot.
Serves 8-9

NOTE: If you prefer crispier cabbage, remove
skillet from heat before stirring in cabbage so
it doesn’t fully cook

(recipe: everydaydishes.com)

NOTE: I just tried this yesterday – I
substituted a jar of spaghetti sauce for
the tomatoes – husband LOVED IT! Guess
I’ll be making this one again!
—————————————-

Orange Juice Cake

1 (16.5 oz) box yellow cake mix
1 (4 serving size) pkg. orange Jell-O
3/4 C. vegetable oil
1 C. orange juice
4 eggs

Preheat oven 325 degrees F.
Spray 10 inch Bundt pan with
nonstick cooking spray. In medium
bowl using elec. mixer on medium
speed, beat all ingredients 2 minutes
until well mixed – pour batter into
prepared pan. Bake 50-55 minutes
until a wooden toothpick inserted
near center of cake comes out clean.
Let cool slightly in pan then invert
onto a wire rack to cool completely.
Serves 12

Glaze:
1 C. powdered sugar
2 T. orange juice
zest of 1 orange (if you have it)

Mix glaze ingredients & pour over
cake.

(recipe: mrfood.com)
==============

Hope you have a GREAT DAY!

Hugs;

Pammie

A day of MUCH NEEDED rest!

Yesterday was a MARATHON day – from leaving for church at 8:40 a.m. to finally arriving home again at 8 p.m. I was running. Church, Grandson’s First Birthday party, back to church at 4:30 for choir practice/evening church/congregational meeting – UGH! Had a nice time at the birthday party – this grandson doesn’t like getting his hands dirty so when his parents stripped him down to a diaper to ‘smash’ his cake, he really didn’t get into it. Lots of help by parents & other grandparents until he finally ate a bit of frosting off his fingers, but smash? NO WAY!

They had a nice lunch of ‘make your own’ sandwiches, potato salad, tossed salad & all the fixin’s, dill pickles and cake. (Not exactly sure what I ate that didn’t agree with my stomach but I had stomach cramps ALL DAY/NIGHT – not good. Might have been the pickles – I love dills but something really didn’t agree with my stomach.) I’m better today but will be really careful about what goes in my mouth for the next few days – stomach feels like someone punched it!

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

Pecan Pie Bars with Shortbread
Crust

Shortbread crust:

1 stick (1/2 C.) salted butter, melted
1/4 C. sugar
1 tsp. vanilla
1 C. flour

Filling:

1 1/2 C. chopped pecans
2 eggs
1/2 C. (packed) brown sugar
1 C. light corn syrup
1/4 C. flour

Preheat oven 300 degrees F.
Line bottom of 8 X 8″ baking pan
with parchment paper. In small bowl
mix butter, sugar, vanilla & flour until
it makes a sticky dough. Press dough
into bottom of prepared pan in single
thin layer. Bake 10-15 minutes. In
large bowl mix eggs, brown sugar, corn
syrup & flour until combined – fold in
chopped pecans. When crust is done,
remove from oven & pour nut mixture
over crust. Raise oven temperature to
350 degrees F. & bake 25-30 minutes
until top is golden & crispy.

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

Maple Ham & Egg Cups

1 T. butter, melted
6 slices deli ham
1 T. maple syrup
1 tsp. butter, cut into 6 pieces
6 eggs
salt/pepper, to taste

English muffins, toast or biscuits to
serve 6

Preheat oven 400 degrees F.
Brush insides of 6 muffin cups with
melted butter & line each cup with
1 slice ham. Pour 1/2 tsp. maple
syrup over each ham slice & top with
1 pat butter. Crack one egg into each
cup & season with salt/pepper. Bake
20 minutes until eggs are set. Remove
from oven; use a spoon or gently twist
each serving to loosen. Serve on English
muffins, toast or split biscuits. Serves 6

(recipe: gooseberrypatch.com)
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Chicken Tortilla Soup

1 T. oil
1 medium onion, diced
4 cloves garlic, minced
1 Anaheim pepper, seeded/
diced
1 jalapeno pepper, seeded/
diced
1 1/2 tsp. chicken bouillon (about
3 small cubes)
7 1/2 C. chicken broth
1 (14.5 oz) can tomatoes, petite,
diced
1 1/2 lb. boneless skinless chicken
breasts
1 T. cilantro, chopped
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
3-4 corn tortillas, torn into 1″
pieces

Optional Garnishes:
tortilla chips or strips
grated cheese (your choice)
sliced avocado
chopped cilantro
sour cream
chopped tomatoes
chopped green onion
=
In 4-6 qt. soup pot heat oil over
medium-high heat until shimmering.
Add onion, garlic, Anaheim & jalapeno
chilies & bouillon – cook until veggies
are softened, about 3 minutes. Pour in
all chicken broth & diced tomatoes (with
juices). Rinse chicken breasts under cool
water & add to pot. Bring to boil &
immediately reduce heat to medium-low.
Simmer until chicken is cooked through,
15-20 minutes. Remove chicken & cool
slightly. Add all remaining ingredients
(including tortilla pieces) to broth &
either puree using immersion blender
or, in batches, in a blender. Do not fill
blender more than 1/3rds full – hot
liquids expand when pureed & may
explode out of top of blender, causing
possible burns. Transfer pureed soup
to pot & return to Low heat. Shred or
cube chicken (when cool enough to
handle) – add back to soup & stir to
combine. Simmer soup 30  minutes.
Test soup – add salt/pepper, if needed.
Serve with options. Serves 6

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

Crockpot Pesto Chicken

1 (21.5 oz) can cream of chicken soup
(two 10.5 oz)
1/2 C. pesto (your choice/favorite)
1/2 C. sour cream
2 lb. boneless/skinless chicken breasts
or tenderloin, cut into strips

Cooked noodles, rice or pasta to
feed 8
=
Spray 5-6 qt. crockpot with nonstick
cooking spray. Place chicken strips
in bottom. In a bowl mix together soup,
pesto & sour cream – spread evenly over
chicken strips. Cover & cook on Low
5-6 hours until chicken is cooked through
& tender. Serve chicken over cooked
noodles, rice or pasta. Serves 8

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

Twice-baked Potato Casserole

1 lb. thin bacon
16 russet potatoes
6 T. canola oil
4 sticks (1 lb.) salted butter,
plus more for buttering dish
2 C. sour cream
2 C. grated Cheddar or Jack
(or mix of both) cheese, plus
more for topping
2 C. whole milk
4 tsp. seasoned salt
6 green onions, sliced
kosher salt/black pepper,
to taste

Preheat oven 400 degrees F.
Cook bacon in saute pan until
crispy; cool then crumble. Scrub
potatoes & place on baking sheets.
Rub potatoes with canola oil & bake
until tender, 45 min – 1 hour. Remove
from oven, lower oven temp. to 350
degrees F. Slice butter into pats &
transfer to a large mixing bowl. Add
bacon & sour cream. Using a sharp
knife, cut each potatoes in half
lengthwise & scrape out insides into
bowl. Tear up 3 of the skins & throw
them in bowl. Smash potatoes using
a potato masher. Add cheese, milk,
seasoned salt, green onions & some
salt/pepper – mix together well. Butter
a baking dish & spoon mixture into dish.
Top with more grated cheese & bake
25-30 minutes until warmed through.
Serves 16

(recipe: Ree Drummond-Foodnetwork)
—————————-

No-Bake Preacher Cookies

3 C. quick cooking oats, uncooked
2 C. sugar
1 C. peanut butter
1 stick + 1 T. unsalted butter,
divided
1/2 C. milk
1 tsp. vanilla
1/2 C. chocolate chips

Pour oats in large bowl. Line a
baking sheet with parchment
paper (can use a flat surface
instead of sheet). In saucepan
melt 1 stick butter over medium-
high heat, stirring frequently.
Bring to boil 1 minute then remove
from heat. Add peanut butter &
vanilla – stir to combine. Pour
mixture over reserved oats in bowl;
add milk & sugar – stir until fully
incorporated. Scoop 1 T. batter
onto baking sheet, press down
to flatten. Melt chocolate chips
with 1 T. unsalted butter in a
microwave-safe dish at 20 second
intervals on medium heat until melted,
stirring after each interval until
chocolate is completely melted.
Use a spoon to drizzle chocolate over
tops of cookies. Cookies are ready
to eat when chocolate has cooled &
set. (OR) Chill in fridge 1 hour.
Makes 30-40 cookies

(recipe: 12tomatoes.com)

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

I fully plan on taking it EASY today – nothing
special planned so that should work (leftover
homemade lasagna in fridge, so no cooking!).

Our weather is typical Spring in Michigan: in
the 50’s, sunny and sometimes VERY windy!
Looks like we’re going to get rain on Thursday
but that’s OK (at least it’s not snow!).

Hope you are in good spirits, feeling well
and enjoying the day!

Hugs;

Pammie

Beautiful but chilly day!

Today is bright & sunny, but only 12 degrees F. with a slight breeze which makes you feel colder than you actually are. Been ‘out & about’ all morning (grocery shopping, getting gas and attending another knit group) – don’t remember if I mentioned that I joined another knit group which meets in our local library Weds. mornings 10-12 p.m. Lovely group (and growing) with lots to offer: patterns/ideas/tips, etc. Today another member of my knit group joined us and then ended up teaching all of us there the “Russian Join” which is a method of joining two yarn ends so that you don’t have a big knot in your project – very handy! Two of the library ladies joined my group last night, so I can easily see that this ‘attending two knit groups’ will be beneficial to lots of ladies! Also learned yesterday that our pastor’s wife is expecting a BOY in mid May, so the mint green afghan will go to her (almost done with it – a few more rows then a border & I’m done!)

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

Caramel Pecan French Toast
(4 hour or overnight recipe)

1 C. brown sugar
1/2 C. (1 stick) butter
2 T. light corn syrup
1 C. chopped pecans, divided
12 slices Italian-style (or any
thick) bread
6 eggs
2 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Caramel Sauce:
1/2 C. brown sugar
1/4 C. (1/4 stick) butter
1 T. light corn syrup

In small saucepan over medium
heat, cook brown sugar, butter &
corn syrup until thickened, stirring
constantly. Pour sauce into a 9 X 13″
baking dish & sprinkle with 1/2 C.
chopped pecans. Place 6 slices
bread in dish & sprinkle with
remaining pecans – cover with
remaining bread slices. In a blender,
combine eggs, milk, vanilla & cinnamon-
pour evenly over bread. Cover &
refrigerate 4 hours or overnight.
=
Preheat oven 350 degrees F.
Bake French toast 40-45 minutes
until egg mixture is firm & golden
brown. In a small saucepan combine
Caramel Sauce ingredients; cook over
Low heat until thickened, stirring
constantly. Serve with French toast.
Serves 8

(recipe: mrfood.com)
————————-

Baked Chicken ChimiChangas

2 1/2 C. cooked, shredded chicken
breast
1 C. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 (10 inch) flour tortillas
3/4 C. shredded Cheddar cheese
1 C. chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1/4 C. flour
1 C. Half & Half
1 (4 oz) can chopped green chilies

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a skillet
simmer chicken, salsa, onion, cumin &
oregano until heated through & most
of liquid has evaporated. Place 1/2
cup mixture down middle of each
tortilla; top with 2 T. cheese. Fold
sides & ends over filling & roll up.
Place, seam sides down, in prepared
dish. Bake, uncovered, 15 minutes
until lightly browned. In a saucepan,
heat broth, bouillon & pepper until
bouillon is dissolved. Combine flour
& cream until smooth; stir into broth.
Bring to boil; cook & stir 2 minutes
until thickened. Stir in chilies & heat
through.
To serve:
Cut chimichangas in half; spoon sauce
over top. Serves 6

(recipe: tasteofhome.com)
———————————

Crockpot Shepherd’s Pie

1 1/2 – 2 lb. beef chuck roast or
stew meat, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 C. frozen peas
1 C. frozen corn
1/3 C. Guinness beer
3 T. tomato paste
2 T. Worcestershire sauce
1 T. corn starch
2 tsp. whole grain mustard
1 tsp. beef granules
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
===========
5 C. mashed potatoes (prepared)
1 C. shredded sharp Cheddar cheese

In nonstick skillet cook onions 5-6
minutes until soft; place in crockpot.
Add beef & all remaining ingredients
(except mashed potatoes & cheese) in
crockpot – season with salt/pepper &
stir well. Wipe down insides of crockpot
with a paper towel then spread mashed
potatoes over top of beef mixture to the
sides of crockpot to seal ingredients. Place
a long piece of paper towel over opening
of crockpot & cover with lid (to absort
steam). Cook on High 4-5 hours or Low
8-10 hours.
When ready to serve, sprinkle cheese over
top of potatoes & cover with lid 5 minutes
to melt cheese. Serve hot. Serves 8

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

Winter Rice

2 T. butter or margarine
2 C. chopped onion
1 C. long-grain or whole-grain
rice, uncooked
2 C. chicken broth
1/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper

In large skillet over medium heat,
melt butter; saute onion 5 minutes.
Add rice & continue to saute 7-10
minutes until rice begins to brown.
Stir in remaining ingredients & reduce
heat to Low; cover & simmer 20-25
minutes until rice is tender & mixture
is creamy. Serves 8

(recipe: mrfood.com)
———————————–
20-Minute Sesame Chicken &
Broccoli
(underlined items you might
not have on hand)

2 T. vegetable oil
1 lb. boneless skinless chicken
thighs, cut into strips
1 bunch fresh broccoli, cut into
florets
3 green onions, thinly sliced
1 T. grated ginger
3 cloves garlic, minced
2 T. soy sauce
2 T. rice vinegar
1 tsp. toasted sesame oil
2 T. oyster sauce
1 T. cornstarch
1/4 C. water

Cooked white or brown rice
to serve 4

In medium bowl whisk soy sauce,
rice vinegar, sesame oil, oyster
sauce & cornstarch. Add oil to
large wok or skillet over high heat.
Add chicken & cook until golden
brown, about 8-10 minutes. Add
broccoli, green onions, ginger &
garlic – cook 3 minutes, stirring
frequently. Pour Soy Sauce mixture
on top of ingredients in wok/skillet
& stir. Add water & stir until mixture
has thickened, about 1 minute.
Serve over cooked rice. Serves 4

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

Crockpot Clam Chowder

1/2 lb. bacon, diced
3 (6.5 oz, ea) cans clams, not drained
1 yellow onion, chopped
4 Yukon Gold potatoes, peeled/diced
2 ribs celery, diced
2 cloves garlic minced
2 C. water
1 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. dried thyme
2 C. Half & Half
2 tsp. cornstarch

In large skillet on medium-high, cook
bacon until crisp-remove from pan.*
Add to crockpot:half bacon, clams, onion,
potatoes, celery, garlic, water, salt/pepper
& thyme – stir. Cover & cook on Low 7
hours (refrigerate remaining bacon until
ready to serve with soup). In a measuring
cup add Half & Half with cornstarch &
whisk to combine. Add mixture to crockpot
& stir. Cook on High 30 minutes. Serve
with remaining bacon sprinkled over top.**
Serves 8

*Poster sometimes cooks potatoes & onion
in bacon grease before adding to crockpot.

**You might want to heat the bacon slightly
before sprinkling it on top since it will be
cold from fridge.

(recipe: dinnerthendessert.com)
———————————

Lemon Blossoms
(mini cupcakes)

1 (18.5 oz) box yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 C. vegetable oil

Glaze;
4 C. powdered sugar
1/3 C. fresh lemon juice
zest of 1 lemon
3 T. vegetable oil
3 T. water

Preheat oven 350 degrees F.
Spray miniature muffin cups with
nonstick cooking spray. In large
bowl combine cake mix, dry pudding
mix, eggs & oil – blend well using
elec. mixer until smooth, about 2
minutes (batter will be thick). Pour a
small amount of batter into tins,
filling half full*. Bake 12 minutes.**
Turn out baked muffins onto a tea
towel.
Glaze:
Prepare while cupcakes bake. In large
bowl combine powdered sugar, lemon
juice, zest, oil & 3 T. water – mix with
a spoon until smooth. Using your
fingers, dip each into glaze while
still warm, covering as much of each
cake as possible (OR spoon glaze over
warm cakes, turning to completely
coat). Place on wire rack with
waxed paper underneath to catch
any drips. Let glaze set thoroughly,
about 1 hour, before storing in
containers with tight-fitting lids.

*Poster said a small cookie scoop
works well for making them uniform
size

**IF you make a large batch, be sure
to reverse muffin tins mid-way through
baking times to insure uniform baking.
Poster notes they come out of tins
better if you cook them a little past the
golden brown stage, making the cakes
more firm.

(recipe: cookandbliss.com)

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

The past few days have been a bit of a scramble –
babysat yesterday 10:15 – 5:15 (over my usual
time; son got stuck on the expressway in bumper-
to-bumper traffic), then Knit Night. Also – amidst
the many things going on, youngest son moved
back in. He went for a job interview earlier today,
really hoping this works – he needs a good, steady
job.

Tonight is my Special Needs group – first time we’ve
been able to meet since the FIRST week in December!
Our weather has just not been cooperating! I have a
HUGE pile of things to drag with me tonight (the
Christmas presents for the various leaders & lots of
other ‘stuff’) – one good thing: WE don’t have to teach
tonight! Once a month we have a visiting missionary
come & teach our group so we, the leaders, can have
a Business Meeting. (because of all the delayed events,
we’re also cramming our Birthday Night into tonight –
crazy/busy but the kids will love it!).

Hope you are able to stay healthy and warm –
Spring is (eventually) coming! Hang in there!

Hugs;

Pammie