A little ‘unplanned’ walk –

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

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

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

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

Dreamsicle Cake

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

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

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

California Veggie Casserole

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

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

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

(recipe: mrfood.com)
————————–

Minty Pea Salad

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

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

(recipe: mrfood.com)
—————————

Crockpot Cashew Chicken

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

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

Cooked rice for 6

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

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

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

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

(recipe: mrfood.com)
—————————–

Crockpot Onion Cream Pork Chops

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

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

Homemade Cream of Onion soup

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

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

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

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

Crockpot Ham Steaks & Pineapple
Rings

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

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

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

Crockpot Scalloped Potatoes &
Ham

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

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

(recipe: mrfood.com)
————————————–

Honey-Lime Fruit Salad

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

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

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

(recipe: pockchangegourmet.com)

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

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

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

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

Hugs;

Pammie

More Easter Preparations

On the Easter dinner scene: after running my (I thought) ‘great’ idea of purchasing 2 VEGAN dinner options at a local restaurant this coming Saturday by son with vegan girlfriend, his reaction was: “But Mom – it won’t be FRESH!” UGH! He ended up Googling Falafel – turns out there’s a local grocery really close to here that sells it; his suggestion: buy it, warm it up and VOILA! We’ve got something she can eat! (Ah, the lengths we go to to please – but we DO want her to feel welcome!). I still need to figure out dessert(s) – haven’t got that far yet.

Yesterday was ‘take your Senior Friend out to lunch’ day – we went to Ruby Tuesday’s. Afterwards I stopped by the local Salvation Army store and found a really pretty, very fancy black top with silver sparkles that will be just fine for wearing with a straight, long black skirt should we get invited to a wedding! Total cost: $3.99! Also found a really pretty knit baby blanket which I purchased for 2 reasons: (1) to give to Detroit Veteran’s for their baby shower (it was brand new) and (2) to see if I could find/figure out the knit pattern. Last night I was on the ‘net’ for a good 1 1/2 hours trying to find that stitch – finally found it. It’s called Lucina Shell by Barbara G. Walker (Barbara is deceased but was known to be the premiere knitting ‘goddess’ and STILL is!). She creates gorgeous patterns – we’ll see if I can conquer this one!

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

No-Bake Chocolate Peanut Butter Bars

1 1/2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. honey
1/4 C. unsalted butter
3 C. regular or frosted cornflakes

Place choc. chips, peanut butter, honey
& butter in large glass bowl – microwave
2 minutes Full power. Remove & stir
until chocolate has completely melted
& all is well combined. Stir in cornflakes
& mix well. Line a 8 X 8″ baking pan with
parchment paper; spread choc. mixture
evenly in pan. Chill until firm, at least
2-4 hours. Slice with sharp knife & store
chilled bars in fridge up to 2 weeks.
Makes 48 bars

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

Fresh Tomato Bruschetta
(appetizer)

4 plum tomatoes, seeded/
chopped
1/2 C. shredded Parmesan
cheese
1/4 C. minced fresh basil
3 T. olive oil
2 T. minced fresh parsley
3 cloves garlic, minced
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. crushed red pepper
flakes
1/8 tsp. black pepper
1 French bread baguette
(10.5 oz) cut into 1/2″ slices
1/4 C. butter, softened
8 oz. fresh mozzarella
cheese, sliced

In small bowl combine the first
10 ingredients. Spread baguette
slices with butter; top each with
a cheese slice. Place on ungreased
baking sheets & broil 3-4 inches
from heat 3-5 minutes until cheese
is melted. Using a slotted spoon,
top each slice with about 1 T.
tomato mixture. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Brie-Cherry Pastry Cups
(appetizers)

1 sheet frozen puff pastry,
thawed
1/2 C. cherry preserves
4 oz. Brie cheese, cut into
1/2 inch cubes
1/4 C. chopped pecans or walnuts
2 T. minced chives

Preheat oven 375 degrees F.
Unfold puff pastry & cut into
36 squares. Spray 36 mini
muffin cups with nonstick
spray. Press squares into
cups & bake 10 minutes. Using
the end of a wooden spoon
handle, make a 1/2 inch deep
indentation in center of each
cup. Bake 6-8 minutes longer
until golden brown. Using
spoon handle, press squares
down again. Spoon a rounded
1/2 tsp. of preserves in each
cup & top with cheese. Sprinkle
tops with nuts & chives. Bake
3-5 minutes until cheese is
melted. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Sassy Chicken Salad

1 (10 oz) can (Red Gold)
Tex-Mex Petite diced
tomatoes & green chilies*
1/2 C. mayonnaise
1 T. honey
2 C. chopped, cooked chicken
1 C. thinly sliced celery
1 c. grapes, halved
1/2 C. chopped toasted
pecans

In medium bowl combine
tomatoes, mayonnaise &
honey. Stir in chicken, celery,
grapes & pecans. Cover &
chill. May be served in hollowed
out melons, avocados or
papayas. Makes a great
sandwich when served on a
croissant. Serves 6

PAM NOTE: I would guess
you could also use Ro*Tel
tomatoes as a substitute
(the ones with green chiles)

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

Sunshine Chicken Salad

1 oz. pkg. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. plain/pineapple or pina colada-
flavored if desired yogurt
1/4 C. honey
2 C. cooked chicken, cubed
1 (8 oz) can pineapple chunks, drained
1 1/2 C. seedless red grapes
1 (8 oz) can sliced water chestnuts,
drained (optional)
1 C. chopped celery
1/2 C. slivered almonds, toasted

Combine dressing mix, mayonnaise,
yogurt & honey in small bowl – chill
at least 30 minutes. Place chicken,
pineapple & grapes in a bowl; add
celery & water chestnuts (if using) &
toss with chilled dressing. Sprinkle
top with almonds before serving.
Serves 4

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

Pioneer Woman’s Best
Breakfast Potatoes

5 lb. red potatoes, roughly
chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded/
roughly chopped
1 red bell pepper, seeded/
roughly chopped
1/4 C. olive oil
1/2 stick butter, melted
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
kosher salt
fresh ground black pepper

Preheat oven 425 degrees F.
In large bowl toss potatoes,
garlic, onion, green & red bell
peppers, olive oil, butter, seasoned
salt, cayenne, salt/pepper. Bake
20-25 minutes, shaking pan twice.
Raise oven temperature to 500
degrees F. & bake until crisp &
brown, 10-15 minutes. Sprinkle
a little more salt & pepper on them
before serving. Serves 6-9

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

Carrot Fries with Lemon Dip
(need deep fry thermometer)

Dip:
1 C. sour cream
1/3 C. chopped fresh mint
1 1/2 T. fresh lemon juice
2 tsp. sugar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Fries:
5 C. vegetable oil
6 large egg whites, beaten
3 C. panko breadcrumbs
(Japanese breadcrumbs)
4 large carrots, peeled/cut
into 3 inch long sticks, each
about 1/2 inch thick
kosher salt
fresh ground black pepper

Dip:
In medium bowl mix sour cream,
mint, lemon juice, sugar, salt/pepper
until blended. Cover & chill at least
30 minutes and up to 1 day

Fries:
In large heavy-bottomed saucepan,
heat oil over medium heat until a
deep-frying thermometer inserted
into oil reaches 350 degrees F. (If you
DON’T have a thermometer, a cube
of bread will brown in about 3
minutes)

Place egg whites in medium bowl; place
bread crumbs in another medium bowl.
Working in batches, drop carrot sticks
into egg whites & turn to coat. Remove,
allowing any excess egg white to drip
back into bowl. Drop sticks into panko
& toss gently to coat.

Working in batches, fry sticks until
deep brown 3-4 minutes, turning &
separating with a wooden spoon &
adjusting temperature to maintain
350 degrees F. Drain on paper towels.

Place a bowl of dip in center of a
platter; sprinkle fries with salt &
pepper & arrange around dip on
platter. Serves 4-6

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling top

In large pot of boiling water, cook
macaroni 7-9 minutes just until
tender. Drain, rinse & let cool. In
large bowl combine cooked
macaroni with remaining ingredients
except paprika – mix well. Sprinkle
top with paprika & cover. Refrigerate
1 hour until ready to serve. Serves 10

(recipe: mrfood.com)
————————————-

Lemon Cream Fruit Tart
(overnight recipe)

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) melted butter
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest

assorted fruit for garnish, like
cut up strawberries, blueberries,
raspberries, peaches, blackberries,
etc.

Drizzle:
1/2 powdered sugar
1 T. your favorite coffee
creamer (or milk)
Whisk together & drizzle over
top of tart just before serving

In medium bowl combine graham
cracker crumbs, gran. sugar & butter;
mix well. Press mixture into bottom
of a 9-inch springform or tart pan.
Refrigerate until ready to use.
In small microwave-save bowl, sprinkle
gelatin over water; let stand 5 minutes
then heat in microwave on High 20
seconds. Stir thoroughly until gelatin
is completely dissolved. In large bowl
beat cream cheese & yogurt until
creamy. Add heavy cream & powdered
sugar – beat 2-3 minutes until thickened
& fluffy. Beat in lemon juice, lemon zest
& gelatin mixture until smooth. Pour
lemon mixture into crust. Cover &
refrigerate 8 hours or overnight. Garnish
with assorted fruits. Mix together drizzle
ingredients & drizzle over top of tart
just before serving.  Serves 8

(recipe: mrfood.com)
====================
Our weather has turned colder & rainy/gloomy –
looking at the rest of this week’s forecast, it doesn’t
look promising: partly sunny w/50% chance of rain,
cloudy with showers, temps in 60’s – oh well, it’s
good for the flowers, right?

Hope you’re having a good day and getting on
with your Easter preparations!

Hugs;

Pammie

Easter’s coming – SOON!

I looked out today and saw our daffodils are blooming – YAY! Also, all around the area, lots of forsythia are blooming brightly – I love seeing the bright yellow – so cheery!

This has been a rather busy/hectic week (and it’s only Wednesday!) Yesterday (Tuesday) found me babysitting my 6 week old grandson for the day. He’s just coming into something I had not heard of before: The SIX WEEK Growth spurt! (read that – wants to drink CONSTANTLY!) Let’s just say he really kept this grandma hopping – for the first 1 1/2 hours I did nothing but heat up bottles, feed him/change diaper & repeat. Kept thinking: Come on, kid – take a NAP! Finally, after much trying, he did and I got about a 2 hour break (finished reading my book). He’s becoming more aware of things around him so I put him under his crib mobile for awhile and he was fascinated watching it go around while hearing various tunes from it’s music box. (He actually seemed to fancy certain songs over others – kicking his feet and cooing at the mobile during those songs). His Momma went back to work last Friday and will soon have a set schedule – then I’ll be better able to adjust my schedule accordingly.

(that dark spot on his shirt isn’t wet – it’s just a reflection)

6 weeks old, 12 lbs (he’s gotten so long that 3 month pants are too short on him – his Mom & Dad are both tall, so he’s taking after them!)

After babysitting it was time for Knit/Crochet Night (let’s just say I was less energetic than usual) – we had 16 ladies and a new person who used to be one of my bosses when I worked at the Telephone Company over 34 years ago! Good evening!

Along with everything else comes Easter dinner preparations; THIS year we have a new ‘fluke’ – middle son’s new girlfriend is a Vegan – that means NO meats, no animal anything (not even eggs), and no dairy . . . that makes for some difficult menu planning, to say the least. In my little neighborhood we just got a small new Middle Eastern restaurant. I went over their menu selections & even called to ask questions (No, they won’t be open Easter BUT they’re open Saturday). I’ve come to the conclusion that I’m going to BUY 2 vegetarian dishes for her: Vegetarian Mujaddara (rice & lentils pilaf with caramelized onions) and a Falafel Plate (a deep-fried ball/doughnut or pattie made from ground chick peas, fava beans or both). My oldest son (the chef) is making ham & some other kind of meat and said he would prepare his version of a quinoa salad (very good). My thoughts are: she will have fresh veggies & the 2 veggie dishes – hopefully that will be enough.  I’m also bringing garlic mashed potatoes, green bean casserole, rolls, some kind of sweet potatoes and some dessert(s) – the other grandma is doing all the appetizers (and, believe me, she does TONS!). I love all her choices (EXCEPT they are all containing cheeses or milk products, etc.). For a minute I really thought I had a great idea: make deviled eggs! Then it hit me: NO EGGS! UGH! I don’t know yet whether she’s vegan because of a medical condition OR just by choice – guess it really doesn’t matter except it makes a family dinner that much more difficult. (sorry – I’ll get off my soap box now . . .)

===========

No-Bake Crispy Peanut Butter Squares

1 C. smooth peanut butter
1/4 C. butter or margarine
1/2 C. brown sugar, packed
1/2 C. corn syrup
1 tsp. vanilla
pinch salt
2 C. corn flakes cereal
1 C. crispy rice cereal
8″ square baking pan, lightly greased

In saucepan over Low heat, stir peanut
butter, butter, brown sugar & corn
syrup until blended & smooth – remove
from heat & stir in vanilla & salt. In
large bowl mix cereals; add peanut
butter mixture & mix well. Press evenly
into prepared pan. Chill 6 hours until
firm; cut into squares. Makes 16 squares

(recipe: cookstr.com)
——————————–

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
spray & place ham in pan. In large
bowl combine remaining ingredients;
mix well. Using your hands, form a
crust by patting pineapple mixture
over ham, completely covering top
& sides (except for cut side).
Bake 1 to 1 1/4 hours until ham is
heated through & crust is golden.
Slice & serve. Serves 10

(recipe: mrfood.com)
—————————-
Crockpot Scalloped Potatoes &
Ham

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

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

(recipe: mrfood.com)
————————————–

Creamy Tortellini Skillet

2 C. spaghetti sauce
1 C. Half & Half
2 C. chicken broth
1 tsp. minced onion
1 (24 oz) pkg. frozen tortellini

In large skillet (which has a lid),
add garlic & cook for less than a
minute. Pour spaghetti sauce, Half
& Half & chicken broth in skillet &
stir to combine well. Add frozen
tortellini & mix well with sauce.
Increase heat to boil then reduce
to Low. Cover & cook 12-15 minutes.
Serves 6

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

Parmesan-crusted Cauliflower

1 1/2 C. panko bread crumbs
2 T. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 eggs
1/2 head cauliflower, cut into
bite-sized florets
1 C. vegetable oil

In medium bowl combine bread
crumbs, Parm. cheese, garlic powder,
salt & cayenne pepper – mix well.
In another medium bowl lightly beat
eggs. Dip cauliflower florets in egg,
then roll in bread crumbs until evenly
coated on all sides, pressing gently,
if needed. In large skillet over medium-
high heat, heat oil until hot. Fry cauliflower
1-2 minutes until golden brown, then turn
& fry 1-2 more minutes. Remove with
slotted spoon to paper towel-lined
plate. Repeat with remaining cauliflower.
Serve immediately. Serves 6

(recipe: mrfood.com)
—————————-

Honey-Garlic Baked Chicken

6 boneless skinless chicken thighs
1/4 C. flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. honey
2 T. soy sauce
4 garlic cloves, minced
1 tsp. red pepper flakes

Preheat oven 375 degrees F.
In medium bowl mix flour & paprika;
coat each chicken thigh in mixture &
place in greased or foil-lined dish.
Sprinkle each thigh with salt/pepper.
In separate bowl mix honey, soy sauce &
garlic; pour evenly over chicken – flip each
over to coat on both sides. Cover with
foil & bake 30 minutes. Uncover &
continue baking 15 minutes. Serves 6

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

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

(recipe: 12tomatoes.com)
———————————–

Easy Pineapple Casserole

2 (20 oz, ea) cans pineapple
chunks, drained
2 C. (8 oz) shredded sharp
Cheddar cheese
1/2 C. sugar
3 T. flour
2 C. coarsely crushed butter-
flavored (like Ritz) crackers
1/4 C. (1/2 stick) melted butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick spray. In large
bowl combine pineapple, cheese,
sugar & flour; toss until evenly
coated & place in prepared pan.
In small bowl combine crushed
crackers & butter; mix well then
sprinkle on top of casserole.
Bake 30-35 minutes until heated
through & topping is golden.
Serves 8

(recipe: mrfood.com)


Easy No-Bake Caramel Pie

1 (6 oz) bag Milky Way Bites (candy)
1 (16 oz) AND 1 (8 oz) tubs Cool Whip,
thawed
1 (14 oz) can Dulce de Leche (if you
can’t find this – you can make your own,
using one 14 oz. can sweetened
condensed milk -recipe follows
1 store-bought chocolate cookie
pie shell

Chop Milky Way Bites into small pieces;
reserve 1/4 C. Place 16 oz. Cool Whip
in a large bowl; fold in Dulce de Leche.
Fold in chopped Bites & pour into
pie shell. Top with 8 oz. Cool Whip &
sprinkle reserved chopped Bites on
top. Refrigerate 4 hours before serving.
=========================

Weather-wise it’s been clear & nice, today
it’s in the 50’s with a slight breeze. (chance
of rain Easter Sunday).

Today was my “reward” for babysitting
yesterday – I took a friend out for her
birthday to Ruby Tuesday’s – I had a
nice chicken salad (enough to bring half
home for later!). Afterwards I wandered
over to the Salvation Army store and
bought a really nice/fancy/dress top:
black, short sleeves with silver sparkles
all over it. No, it’s not something I
would normally purchase but after
looking at it for awhile, decided it
would be the perfect thing to wear
with my long black skirt for a wedding
or other formal affair – price? $6.99!
SCORE! AND – to add to that, today
was their Seniors Day so I got an
extra 25% off my purchase! After
that I went to our local Kroger
Gas Station because I had 50 cents
off per gallon on their gas (due to
my shopping Kroger lately) – that
was another SCORE! Gas here is down
just a little to $2.43/9 a gallon so getting
50 cents off that per gallon was REALLY
nice!

I still have some grocery shopping to do,
hopefully Friday (I know – LOTS of people
will be in the stores then) but want to
avoid the REALLY BIG rush on Saturday.

Hope your Easter plans are coming
together nicely!

Hugs;

Pammie

Easter is coming – soon!

Looking at the calendar – Easter will be here very soon! For some of you it means new Easter outfits or Easter baskets – for me it means church, singing Easter songs and dinner with the family. Our oldest (the chef) was over last night and we were discussing IF we were doing a family dinner at his house this year. He said this will be the very FIRST time he’s ever had Easter off – every other restaurant/place he’s worked they’ve done an Easter brunch – at his hotel they are not doing that so he’s OFF! Not sure yet on time of dinner/who’s bringing what but now I need to hone my Easter ‘sides’ recipes. I’ve been gleaning some for you and I’m sure there will be more to come.

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

Lemon Meringue Pie Bites

1 (16 oz) pkg. refrigerated sugar
cookies
2 egg whites, room temp.
1/4 tsp. cream of tartar
2 T. sugar
1 C. lemon curd, room temp.

Preheat oven 350 degrees F.
Spray a 24-count mini muffin
pan with nonstick spray. Break
apart cookie dough & place one
in each muffin cup. Bake 10-12
minutes until lightly brown. Remove
from oven & let cool 5 minutes.
Gently make a small indentation on
top of each cookie (you can use end
of a wooden spoon or your index
finger). Let cool while you beat egg
whites. In mixing bowl beat whites &
cream of tartar until foamy. Add in
sugar & continue beating on High
until soft peaks form & whites are
shiny white. Scoop about 1 T. of
lemon curd into cookie cups & top
each with beaten egg whites. Return
to oven & bake an additional 10
minutes until meringues are lightly
browned. Keep leftovers in
fridge. Makes 24

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

Roasted Spring Vegetables

1 lb. thin carrots, peeled
8 oz. shallots, peeled/quartered
2 T. olive oil
1 lb. asparagus, trimmed
3 T. maple syrup
1 T. honey
1 T. red wine vinegar
1 T. butter
1 tsp. salt
1 T. fresh thyme leaves

Preheat oven 425 degrees F.
Halve, lengthwise, any carrots
1″ thick or thicker. Place carrots
& shallots in single layer in 15 X
10″ baking pan with sides – drizzle
1 T. of oil on them. Roast 10
minutes, shaking pan & turning
once. Add asparagus, drizzle with
remaining oil & roast 10 minutes
longer. Meanwhile, in small sauce-
pan, combine syrup, honey, vinegar,
butter & salt. Cook over medium
heat until it boils. Boil 2 minutes
then pour over roasted vegetables.
Sprinkle top with thyme.
Serves 8
Refrigerate any leftovers

(recipe: kroger.com)
———————————–

Holiday Brunch Casserole
(overnight recipe)

4 C. frozen shredded hash
brown potatoes, thawed
1 lb. bulk pork sausage, cooked/
drained
1/2 lb. bacon strips, cooked/
crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 C. (8 oz) shredded Cheddar
cheese, divided
4 large eggs
3 C. milk
1 C. Bisquick baking mix
1/2 tsp. salt

In large bowl combine first
5 ingredients; stir in 1 C. cheese.
Spray 9 X 13″ baking dish with
nonstick spray & place mixed
ingredients in pan. In another
bowl whisk eggs, milk, baking mix
& salt until blended; pour over
top. Sprinkle top with remaining
cheese. Cover & refrigerate
overnight.

Preheat oven 375 degrees F.
Remove casserole from fridge
while oven heats. Bake, uncovered,
30-35 minutes until a knife inserted
near center comes out clean. Let
stand 10 minutes before cutting.
Serves 12

(recipe: tasteofhome.com)
——————————-

Maple-Peach Glazed Ham

1 fully-cooked bone-in ham
(7-9 lb)
2 C. peach preserves or orange
marmalade
1/2 C. maple syrup
1/3 C. orange juice
2 T. ground ancho chili
pepper, (optional)

Preheat oven 325 degrees F.
Place ham on a rack in a
shallow roasting pan. Cover
& bake 1 3/4 – 2 1/4 hours until
a thermometer reads 130 degrees
F. In small saucepan mix preserves,
syrup, orange juice & chili pepper
(if using) until blended. Remove
3/4 C. mixture for glaze.
Remove ham from oven; brush
with some of glaze. Bake, uncovered,
15-20 minutes longer until a
thermometer reads 140 degrees F.,
brushing occasionally with remaining
glaze. Bring preserves mixture to a
boil over medium heat, stirring
occasionally. Cook & stir 1-2 minutes
until slightly thickened. Serves as
a sauce with ham. Makes 16 servings,
about 2 C. sauce)

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

Spinach/Raspberry Salad

1/3 C. slivered blanched almonds
3 T. white wine vinegar
1/3 C. vegetable oil
6 oz. ready-to-use baby
spinach leaves
2 green onions, sliced
5 T. sugar, divided
1/4 tsp. salt
1/4 tsp. Dijon mustard
2 tsp. poppy seeds
6 oz. fresh raspberries

In small nonstick skillet combine
almonds & 2 T. sugar – cook over
medium heat 3 minutes until
sugar melts & coats the almonds
and they are golden brown, stirring
frequently. Spread on waxed paper
to cool. In small bowl beat vinegar,
remaining 3 T. sugar, salt & mustard
using wire whisk until blended. Whisk
in oil until thick & well blended then
stir in poppy seeds. In large shallow
bowl toss spinach with dressing; top
with raspberries, green onions &
almonds. Serve immediately.
Refrigerate leftovers. Serves 6

(recipe: kroger.com)
———————————

Banana Sour Cream Pancakes

1 1/2 C. flour
3 T. sugar
2 tsp. baking powder
1 1/2 tsp. kosher salt
1/2 C. sour cream
3/4 C. plus 1 T. milk
2 extra-large eggs
1 tsp. vanilla
1 tsp. grated lemon zest
unsalted butter
2 ripe bananas, diced plus
extra for serving
maple syrup, for topping

Sift together flour, sugar, baking
powder & salt. In separate bowl
whisk sour cream, milk, eggs, vanilla
& lemon zest. Add wet ingredients
to dry, mixing only until combined.
Melt 1 T. butter in large skillet over
medium-low heat until it bubbles.
Ladle pancake batter into pan to make
3-4 pancakes – distribute a rounded
T. bananas on each pancake. Cook
2-3 minutes until bubbles appear on
top & underside is nicely browned.
Flip pancakes & cook 1 more minute
until browned. Place cooked pancakes
on a plate, cover to keep warm. Wipe
out pan using a paper towel, add more
butter & continue cooking pancakes
until all batter is used up. Serve with
sliced bananas & maple syrup on top.
Makes 12 pancakes

(recipe: Ina Garten – foodnetwork.com)
———————————-

Creamy Bacon/Pea Salad

1 lb. frozen peas
5 slices bacon, cooked/diced
1/4 red onion, diced
3 oz. Cheddar cheese, diced
1/3 C. sour cream
1/3 C. mayonnaise
1/4 C. Ranch salad dressing
1 T. lemon juice
salt/pepper, to taste

Place frozen peas in a colander &
place colander in a bowl. Run hot
water over them to thaw; drain
well. In a bowl mix sour cream,
onion, mayo, ranch dressing, lemon
juice, salt/pepper – mix well. Place
peas in a bowl & mix dressing into
peas. Fold half of bacon & all of
cheese into salad. Garnish top
with remaining bacon. Cover &
refrigerate 1 hour before serving.

(recipe: family freshmeals.com)
————————————

Crockpot Ravioli Casserole

1 (24 oz) jar marinara sauce
1 (24 oz) pkg. frozen cheese ravioli,
uncooked (do not need to thaw)
1 lb. ground beef (or ground turkey/
chicken)
1 small onion, finely diced
1 red bell pepper, finely diced
2 tsp. minced garlic
1 (6 oz) pkg. shredded mozzarella
cheese
1/4 C. grated Parmesan cheese
(optional: chopped fresh basil – garnish)

In large skillet saute beef, onion, pepper &
garlic over medium-high heat until meat is
no longer pink. Season with salt/pepper &
drain any fat from skillet. Spray insides of
crockpot with nonstick spray & spread
1 C. marinara sauce in bottom. Top with half
of ravioli, half cooked meat & half mozzarella.
Add another layer remaining sauce, rest of
ravioli & rest of meat/mozzarella. Cover &
cook on High 2-3 hours or Low 4-5 hours.
Sprinkle with Parmesan & garnish with basil
before serving. Serves 8

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

English Muffin Bread

2 T. cornmeal
butter
2 C. milk
1 C. hot water
6 C. flour, divided
2 T. yeast (active/dry)
1 T. sugar
2 tsp. salt
1/2 tsp. baking soda

Preheat oven 170 degrees F.
Coat bottom & sides of two
(8 X 4″) loaf pans with butter.
Sprinkle 1 T. cornmeal in each
pan & shake pan to coat sides
& bottom with cornmeal. Pour
1 C. hot water & 2 C. milk into a
glass measuring cup – microwave
2 minutes on High. In large mixing
bowl add 3 C. flour, 2 T. yeast, 1 T.
sugar, 2 tsp. salt & 1/2 tsp. soda –
stir together using a fork. Pour
warm milk liquid into dry
ingredients. Using electric mixer
on Low 1 minute, then medium
1 more minute. Add additional
3 C. flour, one cup at a time, while
mixer is running on Low. Mix until
well combined, just 1-2 minutes.
Dough will be stiff, kind of like
thick cookie dough. Scoop dough
into prepared pans & press down
using your fingers. Place dough in
oven & allow dough to rise until it
has almost reached the tops of the
pans (should take about 10 minutes).
Turn oven heat to 400 degrees F.
Allow bread to bake for about
20 minutes until tops are golden
brown & bread sounds hollow when
top is tapped. (NOTE: the 20 minutes
cooking time includes the rising time)
Remove from oven & allow to cool
in pans 5 minutes then remove from
pans. Makes 2 loaves

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

Caramelized Brown Butter Cake

1 C. (2 sticks) unsalted butter,
room temp.
4 large eggs, room temp
1 1/2 C. flour
1/2 tsp. baking powder
1 C. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla

In heavy skillet on Low heat, melt
butter until it begins to foam; stir
about 5 minutes until it turns golden
brown & smells nutty. Transfer to a
large heatproof bowl; allow to cool
in fridge until solid, about 30 minutes.
Once solid, remove from fridge & set
aside to bring back to room temp.

Preheat oven 350 degrees F.
Place oven rack on lower middle section
of oven. Butter a nonstick 9 X 5″ loaf pan
& dust with powdered sugar. Beat browned
butter until it becomes creamy, then add
sugar & vanilla; continue beating 3-5 minutes
until well combined & creamed. Beat in
eggs, one at a time, making sure each is
thoroughly combine before adding the
next. In a separate bowl, combine flour,
salt & baking powder; slowly beat flour
mixture into creamed butter mixture until
well combined. Transfer batter to prepared
pan, smooth out top evenly & bake 30
minutes. Remove from oven, loosely cover
with foil then bake 20-25 minutes more.
Allow cake to cool in pan 10-15 minutes
then transfer, upside down, to a serving
platter. Serves 8-10

(recipe: 12tomatoes.com)

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

This week is Spring Break for our schools
which means my 10 yr. old grandson is
off, also. He spent the day here yesterday
and will be back Friday. We spent the day
watching ‘goofy’ kid shows, visiting our
local library and reading – he’s into Percy
Jackson books now and I’m really glad
he’s become a ‘reader’. My husband &
I both love to read and I’m SO glad my
grandson does, too-such a great way to
expand your vocabulary!

Along with reading I’ve been working
on getting more baby blankets done.
Finished the Diagonal Box Stitch
blanket:

I’m almost half done with another knit
multi-colored blanket; this one is more
of a ‘girl’s’ colors one. I just love the
challenge of figuring out a new pattern
and then executing it.

Gas prices: they seem to be holding
(for now) at $2.39/9 – wonder if
they’ll go up before the holiday?

Newest grandson & his Momma are
currently sick with a virus – I stopped
by their house yesterday to pick up
oldest grandson and they both were
being ‘cared for’ by her Mom. Baby is
a bit cranky due to being sick; Momma
is trying her hardest to get better as
she goes back to work Friday. This will
be a new job at a new restaurant/bar.
Their friend & former neighbor is
revamping a local place and attempting
to upscale it to a more family-friendly
place. She will be the head bartender
& in charge of wait staff so you can
see why she needs to be feeling much
better by then! With her Mother &
myself we can pretty much hold up
the baby/grandson watching job so
we’ll see how this all goes.

Hope things are going well for
you at the moment –

Hugs;

Pammie

Frustrating but it’s DONE! YAY!

Every year I dread getting all the forms/paperwork together to go have our taxes done. We have a GREAT tax guy (and great friend) and he does a great job – I just ALWAYS have the feeling, when gathering up all the papers, that I forgot something – does that ever happen to you? Yes, he can call me – yes, I can fax anything to him I might have missed, just don’t like feeling totally incompetent (part of my Type-A personality gotta have all the I’s dotted & T’s crossed). We’ll see tomorrow . . .

Monday was my Babysitting Night with newest grandson, from 5 p.m. to around midnight. He slept a good part of that time, gave me a run for my money when he got hiccups (had to remember what to do with a baby that small – gave him few sips from his bottle & he was good!). All in all, it was a good evening & his parents got to go out & enjoy themselves a little.

Not the best photo – believe me I TRIED!

He’s now 1 month old and gaining a little weight – great to snuggle with!

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

Berry Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
2/3 C. flour
1/8 tsp. salt
1 1/2 C. milk
1 tsp. vanilla
1 C. strawberries, sliced 1/4″
thick
1 C. raspberries, halved
lengthwise
1/2 tsp. cream of tartar

powdered sugar – dusting
Whipped Cream (or Cool
Whip – for serving)

Preheat oven 325 degrees F.
Position oven rack in center of
oven. Line a 8 X 8″ square baking
pan with a 12 X 8″ piece of
parchment paper, leaving an
overhang on 2 sides. Melt butter
in small microwave-safe bowl
in microwave, 1 minute. Brush
parchment paper with some of
butter then flip it over & press
it back in pan. Brush the other
side of paper & sides of the pan
with butter. Whisk egg yolks &
sugar vigorously in large bowl
until pale, creamy & thick,
1-2 minutes. Pour in remaining
melted butter & whisk
until incorporated. Add salt
& all but 2 T. flour, mixing
until completely combined.
Heat milk in microwave-safe
bowl or measuring cup in
microwave until warm, about
1 minute. Slowly add milk &
vanilla to egg yolk mixture,
whisking constantly until well
combined (batter will be thin).
Toss berries with reserved 2
T. flour & gently stir into the
mixture. Beat egg whites & cream
of tartar in another bowl using
elec. mixer on medium speed
until stiff peaks form, 2  minutes.
Scrape whites into yolk mixture,
gently breaking them up a little
with a whisk. Using whisk, gently
stir & fold mixture a few times to
coat the whites with liquid while
keeping as much volume as
possible. Pour batter into pan &
gently smooth top with a rubber
spatula. Bake until top is browned &
puffed and cake is mostly set with a
slight jiggle in center, about 1 hour.
Let cake cool completely in pan,
about 2 hours.
To serve:
Dust top of cake lightly with powdered
sugar; run a spatula or thin knife around
edges of pan to loosen. Use the paper
overhang to lift cake from pan & place
on a cutting board. Cut cake into 9
squares & serve topped with whipped
cream (or Cool Whip).

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

Garlic Brown Sugar-Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. In
large skillet over medium heat,
melt 2 T. butter. Season chicken
with salt/pepper & add to skillet.
Sear chicken pieces on both sides
until golden brown, 1-2 minutes
per side then place in prepared
dish along with onion slices. Melt
remaining butter in skillet & add
garlic; cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme & basil;
stir to combine. Pour glaze over chicken
& onion. Bake 25-30 minutes. Once
chicken is fully cooked, remove from
oven & serve hot. Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

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

Bundt Pan Roast Chicken!

3 cloves garlic, whole
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon Gold potatoes,
quartered
1 large bunch fresh thyme
1 large bunch fresh rosemary
olive oil
1 (3-4 lb) whole chicken,
neck/gizzard/heart/liver removed
1 lemon, sliced
kosher salt
ground black pepper

Preheat oven 425 degrees F.
Cover hole of Bundt pan with foil.
Place garlic, carrots, onion & potatoes
in Bundt pan; sprinkle with oil/salt/
pepper & toss to combine. Scatter
sprigs of thyme & rosemary on top
of vegetables. Pat chicken dry using
paper towels. Season inside of
cavity generously with salt/pepper,
then stuff with lemon halves, a few
sprigs of thyme & rosemary. Rub
oil all over skin of chicken then
season generously with salt/pepper.
Place chicken over hold in Bundt
pan so it’s standing up. Bake 45
minutes – 1 hour 10 minutes until
chicken is cooked through & skin
is golden brown. Let chicken rest
in pan at least 15 minutes before
removing & slicing. Serve with
roasted vegetables & juices from
pan. Serves 6

(recipe: delish.com)
——————————–

Sausage & Potato Skillet

1 1/2 lb. any potato (Russet, new red,
yellow, etc.)
2 T. olive oil
1 1/2 lb. Italian sweet sausage, cut into
thick slices on the bias
1 lb. onion, sliced into thick slices
2 large green peppers, cut into thick
strips
1/4 C. chicken or vegetable stock
3 T. butter
1 tsp. seasoning salt
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 tsp. paprika

In large skillet with tight fitting lid,
fill half full with water. Peel potatoes
(if using new red, no need to peel); cut
into wedges & place in water as you cut.
Bring to boil, lower to medium boil &
boil 5 minutes. (potatoes should still have
a good bite- they will be cooked again, later.)
Using a strainer, remove to a plate, discard
water. Wipe out the pan & add olive oil; heat
on medium high; add sausage & brown on
both sides. Reduce heat & continue to cook
& turn until cooked through – remove to bowl.
Add onions & peppers to skillet & cook 8-10
minutes until peppers just start to lose their
crunch. Add stock & stir to loosen any bits on
the bottom of the pan. Pour this mixture into
bowl with sausages. Add butter to pan, salt,
garlic powder, oregano & paprika. Place potatoes
in pan & toss lightly to coat both sides then
cook until potatoes are browned & cooked
through, turning occasionally to brown both
sides. Add sausage, peppers & onions back
to pan & stir lightly without breaking up the
potatoes. Serves 4-6

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

Crockpot Chocolate Espresso
Lava Cake

1 (regular size) chocolate fudge
cake mix
1 T. instant espresso powder
3 C. milk
1 (3.9 oz) instant chocolate
pudding mix
1 C. (6 oz) semisweet chocolate
chips
1 C. white baking chips

Spray insides of crockpot with
nonstick spray. In large bowl
add espresso powder & then
prepare cake mix accordg. to
pkg. directions – pour into
crockpot. In small bowl whisk
milk & pudding mix 2 minutes.
Let stand 2 minutes until soft-
set then pour over batter. Cover
& cook on Low 3 to 3 1/2 hours
until a toothpick inserted in cake
portion comes out with moist
crumbs.
Sprinkle top with chocolate &
white baking chips. Turn off
crockpot, remove insert & let
stand, uncovered, 15-30 minutes
until chips are softened. Serve
warm. Serves 16

(recipe: tasteofhome.com)

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

Our weather is still Springy – in the 50’s &
sunny (supposed to be rainy for a few days);
got my errands done today so I’m good.

Last night was Knit Night and, for whatever
reason, we only had 7 people! Strange. We
also agreed that, with Easter coming, we’re
postponing the Knit/Crochet Movie night
until May – so much for ‘fun’, eh?

Gas prices are jumping again – was shocked
to see that they had gone from $2.29/9
to $2.46/9 in a few days – guess they need
the extra income for those traveling during
the holidays – right?

Anyway, hope you have a great day!

Hugs;

Pammie

Happy Sunday!

It’s a rather gloomy, wet day out there (temp is 47 degrees F.) but it’s better than snow! (guess you could say it’s ‘liquid snow’, right?). I’m slowly feeling better – was able to go to church and sing in the choir (YAY!). Came home later & had a surprise visit from oldest son & his little family; they stopped by to drop off husband’s air pump. It was nice to see ALL of them – newest grandson is now officially 4 weeks/or 1 month old. I get the fun of babysitting him tomorrow evening while his parents go to a concert/date – am guessing about 4-5 hours, total – we’ll see. I also get the ‘fun’ of learning all the in’s & outs of new-fangled baby paraphernalia like the Dr. Brown baby bottles and heating pumped mommy milk on the stove after it’s been frozen! (In my day I used the microwave and, being our boys were adopted, didn’t have to figure out how to defrost that kind of milk). I’ve decided, since it’s supposed to continue raining/storming, I’m taking some matches with me – just in case the power goes out. I KNOW they have lots of candles. Should be a fun/interesting/unique experience, for sure!

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

 Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls

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

Liver & Onions with Bacon!

1 lb. beef liver
1/4 – 1/2 C. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper (to taste)
2 medium onions
4 slices bacon, cooked/crumbled
2 T. butter
2 T. water

Preheat oven 325 degrees F.
Brown bacon in pan & reserve
grease. Wash the liver & slice
into thin (1/4 – 1/2″) slices;
rinse well & pat dry using paper
towels. Mix flour, garlic powder,
salt/pepper in small bowl. Grease
bottom of 9 X 13″ baking dish using
the bacon grease. Dip liver slices into
flour mixture & place in prepared dish.
Thinly slice onions into rings & layer
on top of liver. Cut butter into small
pats & place over sliced onions. Add
water to pan to keep all moisture from
cooking off. Bake 30-40 minutes until
well cooked & onions are soft. It may
take up to an hour, depending on
thickness of liver slices. When done
cooking, sprinkle top with bacon
crumbles. Serves 4-6

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

Cowboy Cornbread Meatloaf

1 1/2 – 2 lb. ground beef
1 egg
1 box cornbread stuffing mix
1 tsp. garlic powder
1 tsp. seasoning salt
1/3 to 1/2 C. sliced canned mushrooms
1/2 C. diced onions
1/2 C. honey BBQ sauce (or your
favorite)

Preheat oven 375 degrees F.
Prepare stuffing according to box
directions. Combine stuffing,
ground beef, egg, garlic powder,
seasoning, mushrooms & onions-
mix well. Spray a loaf pan with
nonstick spray & press meatloaf
into pan evenly. Brush top of
meatloaf with a light coating of
BBQ sauce. Bake 1 hour; remove
& brush again with a thick layer
of BBQ sauce; place back in oven
another 5  minutes. Serves 6

(recipe: militarywivessaving.com)
——————————-
BBQ Chili Cheese Biscuit Casserole

1 lb. ground beef or turkey
1/2 large onion, finely diced
1 large carrot, peeled/shredded
1/2 bell pepper, diced
2 stalks kale, chopped (or few
handfuls spinach, chopped)
1 1/2 T. chili powder
1 (19 oz) can black or kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes,
drained
1/2 C. ketchup
1/2 C. BBQ sauce

Biscuits:
2 C. flour
1 T. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder
(optional)
1/2 C. cold butter cut into
1/2 inch cubes
1/2 to 3/4 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 450 degrees F.

Chili:
In large oven-safe skillet cook
ground beef & onion over medium-
high heat until browned. Add carrot,
pepper, kale (spinach) & chili powder;
cook 2-3 minutes until veggies are
softened. Add beans, tomatoes, ketchup
& BBQ sauce. Cover & simmer over
medium heat 10 minutes. (while cooking,
prepare the biscuits)

Biscuits:

In medium bowl mix flour, baking
powder, salt & garlic powder. Add
butter cubes to mixture & cut in until
crumbly. Stir in milk gradually, stirring
just enough so dough comes together.
Roll out on floured surface & cut into
biscuit rounds (or you can leave as
one piece). Place biscuits on top of
chili mixture. Lay a piece of foil over top
(do not tighten around skillet – this is
only to prevent spatters in oven). Bake
10 minutes until light golden brown.
Remove foil, sprinkle with cheese &
bake 1-2 minutes more until cheese
melts. Serves 8

NOTE: Can be made ahead:
Cook chili 10 minutes & prepared
biscuit dough. Wrap dough in plastic
wrap & refrigerate. Cool chili to
room temp & refrigerate. When ready
to bake, bake chili, covered at 450
degrees F. 10-15 minutes before adding
biscuits on top & baking additional 10
minutes.

To Freeze: Assemble completely, minus
the cheese & freeze. To bake, thaw in
fridge overnight or on counter 2-3 hours.
(Might require additional baking time
if still partially frozen when you bake.
Sprinkle on cheese during last 10 minutes.

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

Crockpot Vegetarian Minestrone

1 C. dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1 1/4 qt. (5 C.) vegetable broth
3/4 C. ditalini pasta, uncooked
3/4 C. “Classico Traditional Basil
Pesto pasta sauce & spread”
1 (5 oz) pkg. fresh baby spinach leaves
juice of 1 lemon
1/3 c. grated Parmesan cheese

Spray insides of crockpot with nonstick
spray & place beans, carrots & garlic in
bottom. Add broth & stir. Cover & cook
on Low 7-8 hours (or High 3 1/2 – 4 hours).
Stir in pasta & pesto sauce; cover & cook
on Low 30 minutes (or High 15 minutes).
Add spinach & lemon juice; stir & serve
topped with cheese. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————————–
Sheet Pan Home Fries

20 oz. baby red potatoes, cut
into 1/2 inch pieces
1 small onion, chopped fine
1 green bell pepper, diced
2 carrots, chopped
1 1/2 T. olive oil
1 1/4 tsp. kosher salt
fresh black pepper

Preheat oven 375 degrees F.
Line a sheet pan with foil or
spray with nonstick spray.
Combine all ingredients in
large bowl & toss to coat
then transfer to sheet pan &
spread in single layer. Roast
on bottom rack of oven 15
minutes. Turn mixture using
a spatula & roast an additional
25-30 minutes until golden
brown & cooked through.
Serves 4

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Veggie-Lovers Cream Cheese Spread

8 oz. softened cream cheese*
1 T. finely diced jalapeno pepper
(optional)
3 T. finely diced green bell pepper
3 T. finely diced red bell pepper
1 green onion, chopped finely
3 T. finely diced carrot
3 T. finely diced broccoli (stem &
flower)
1/2 tsp. salt
1/2 tsp. garlic powder
pinch sugar
pinch ground white pepper

Mix all ingredients together well;
refrigerate until ready to serve.
Makes 1 cup approximately

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

1/2 C. butter
4 egg yolks
1 egg
1 box yellow cake mix
sprinkles
3 1/2 C. white chocolate chips
1 can sweetened condensed milk
1 1/2 tsp. vanilla

Preheat oven 325 degrees F
Spray 9 X 13″ cake pan with nonstick spray.
Whip butter until fluffy, add egg & yolk
in large bowl; combine dry cake mix
along with some sprinkles. Press
dough into prepared pan & bake
18-20 minutes. Allow cake to cool
completely.
Melt white chocolate  chips in a pan
on stove (or microwave)
then combine with sweetened
condensed milk & vanilla to make
fudge layer – pour mixture evenly
over cooked ‘cake’ & smooth top.
While ‘fudge’ layer is still warm, line Peeps
side-by-side (varying colors, if desired)
on top & add some sprinkles to top.
Place pan in fridge to set. Once set,
cut into
bars (following Peeps bodies) &
serve.

(recipe: tiphero.com)
=========================

This coming week looks like it will be
pretty busy with babysitting, knit group,
special needs group, visiting our Tax Man,
special needs Gym Night – SO GLAD my
back is finally feeling better!

Still working on knitting baby hats for
the Detroit Vet’s baby shower in Sept.,
1 pink variegated yarn baby blanket &
the mint green Diagonal Squares crocheted
baby blanket – keeps me out of trouble!
Need to visit the library again soon, ran out
of books to read. I ended up ‘raiding’ my
upstairs paperbacks (we’re talking 1980’s+)
and found “The Fourth Estate” by Jeffrey
Archer (one of my favorite authors) – I thought
I’d read all his books but this one was new
to me (that could either mean I haven’t
read it ORRrrrrrrrrr I’m getting too old and
I DID read it, just forgot! … Oh well . . .

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

After living with my back being ‘less than great’ since Friday, I can now say that using the Icy Hot Smart Relief TENS therapy machine really worked to relax the muscles in my lower back. It took using it 5-6 times a day (half hour each session) but I finally don’t feel that pain and can stand up straight again! Thank You, Lord! I even cooked dinner last night (Potatoes O’Brian) – first time ‘testing’ how long I might be able to stand without pain or needing to sit down. Tonight is my special needs group – Music/Birthday Night – I’m going to attend but not stand up (much) if I can avoid it. For most of the evening I will be sitting at the piano, so that’s not a problem.

The evening before I felt the back injury I visited my oldest son’s family – while there I did a little ‘gentle’ wrestling with my older (10 1/2) grandson – there, I believe, was my mistake. Usually when he’s at our house we sit in my recliner & ‘wrestle’ – that’s fine. This time, it was sort of impromptu where I was standing up & he sort of ‘bent me over’, grabbing my neck which put my lower back into stress mode – didn’t hurt at the time but the next morning I couldn’t stand up straight without a lot of pain. This was my first visit with BOTH grandsons and it worked out great; I made sure I spent a good amount of time with older grandson FIRST before spending some time holding the baby.

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

2 1/2 C. flour
1/2 C. brown sugar
2 sticks cold, unsalted butter,
cubed
1/4 tsp. salt
3 eggs
2 1/4 C. pecans, chopped
1 2/3 C. corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
melted
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper. In food
processor or large bowl, mix
together flour, sugar & salt until
combined. Slowly add in cold
butter & mix until mixture is
coarse & crumbly. Pour mixture
into prepared dish & press evenly
onto bottom & around edges to
form crust. Bake 20 minutes until
golden brown. Remove from oven.

In large bowl whisk eggs, corn syrup,
sugar, honey, butter & vanilla. Fold
in pecans & mix until thoroughly
coated – pour over hot crust. Return
to oven & bake 25-30 minutes until
filling has set. Remove & let cool
completely before removing using
foil, from baking dish. Cut into
bars. Makes 4 dozen

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

Crockpot Spicy Turkey Chili

1 lb. ground turkey
2 jalapeno peppers, seeded/diced
(unless you want more heat – leave
seeds in)
2 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. chipotle chili powder
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
8 oz. fresh sweet corn kernels
2 (14.5 oz, ea) cans fire-roasted
diced tomatoes
2 C. chicken broth

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

Heat skillet over medium high heat.
Add gr. turkey & brown, breaking
apart with spatula; add diced
jalapenos to skillet & all dried spices.
Stir & cook until turkey is browned &
jalapenos begin to soften. Add mixture
to crockpot along with corn, tomatoes
& broth. Cover & cook on High 2-3 hours
or Low 4-6 (can cook on Low for up to
8 hours). Serve with shredded cheese &
sour cream, if desired. Serves 6

(recipe: slowcookergourmet.net)
————————————

Cheesy Corn-stuffed Chicken

4  boneless skinless chicken breasts
4 oz. cream cheese, softened
1 1/2 C. shredded Pepper Jack cheese
1 ‘pouch’ Libby’s (frozen) Sweet Corn,
drained
seasoning for chicken (salt/pepper or
taco seasoning)

Preheat oven 400 degrees F.
Make a horizontal sliced in side of
each chicken breast (making a pocket).
Mix cream cheese, corn & Pepper Jack
cheese & stuff breasts with mixture.
Place breasts on rimmed cookie sheet
& bake 20-25 minutes until chicken
is done & juices run clear. Serves 4

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

Open-faced BBQ Chicken Sandwich

1 loaf French bread
2 T. butter, softened
1 rotisserie chicken, shredded
3/4 C. BBQ sauce
3 C. mozzarella cheese, shredded
3 green onions, chopped
3 T. cilantro, chopped (optional)

Preheat oven 400 degrees F.
Slice bread in half lengthwise.
Line a large cookie sheet with foil;
spray with nonstick spray. Place
bread on foil & spread 1 T. softened
butter on each half; place in oven to
toast slightly (4-5 minutes). Place
shredded chicken in a bowl & mix
with BBQ sauce. Place bowl in
microwave & heat 4 minutes. Stir
chicken mixture & place on toasted
bread. Sprinkle bread halves with
mozzarella cheese & place in oven
to melt – about 5 minutes. Spread
green onions & cilantro over both
halves & cut into serving sized
pieces. Serves 5-6

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

Simple Roasted Asparagus

1 lb. fresh asparagus, ends trimmed
2 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 400 degrees F.
Arrange asparagus on rimmed
baking sheet. In small bowl combine
oil, sugar, salt/pepper – drizzle over
asparagus & toss gently until evenly
coated. Bake 15-20 minutes until
lightly browned & tender. Serve
immediately. Serves 4

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

2 boneless skinless chicken breasts,
about 1 lb.
2 C. chicken stock
1 1/4 C. red enchilada sauce (one 10 oz
can)
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (14 oz) can diced tomatoes with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 tsp. ground cumin
1 tsp. salt (to taste)

Optional garnishes:

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream
tortilla strips/chips

Add all ingredients to crockpot;
stir to combine. Cover & cook
3-4 hours on High, or 6-8 hours
on Low until chicken is cooked
through & shreds easily. Use 2
forks to shred chicken. Serve
warm with optional garnishes.
Serves 4-6

This can be refrigerated in a sealed
container up to 5 days or frozen
for up to 3 months

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

Crockpot Elvis Pudding Cake

1 (3.4 oz) pkg. instant banana cream
pudding mix
3 C. cold milk
1 pkg. yellow cake mix (regular size)
1/2 C. creamy peanut butter
1 1/2 C. peanut butter chips
1/2 C. chocolate chips

Optional toppings:
Whipped cream (or Cool Whip),
sliced fresh bananas

Spray insides of crockpot with nonstick
spray. In medium bowl whish pudding mix
& milk 2 minutes – let stand another
2 minutes until soft-set – pour into crockpot.
Prepare cake mix accordg. to pkg. directions,
add in 1/2 C. peanut butter; pour cake
batter over pudding. Cover & cook on Low
3-3 1/2 hours. Sprinkle peanut butter chips &
chocolate chips on top. Cover crockpot but
turn it off
. Let stand 15 minutes to partially
melt the chips. Serve warm with optional
toppings. Serves 12

(recipe: spicysouthernkitchen.com)

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

Craft-wise, since I’ve been ‘sitting’ a lot
more than I would normally, I’ve finished
up the 40 baby hats for our local hospital
and started knitting more for the Detroit
Veteran’s Baby Shower coming in September.
Along with that project I made the ‘executive’
decision to rip out the green baby blanket
I’d been working on – the yarn is rather
heavy & bulky (and I don’t like knitting with
it!) so I came up with the idea to use it to
crochet a baby blanket instead. (Thank
you, Mary/Mama for the Diagonal Box
Stitch afghan pattern
!) That pattern will
work out MUCH better using this yarn
(in fact, I already started it today). Still
working on the other (thinner yarn) baby
blanket – not sure just yet where it will
be donated.

Weather-wise it’s been a very SPRING
weather – starts out a little chilly (in
the low 30’s) but then climbs to the
upper 40’s & sometimes 50’s! Sunny,
clear, light breeze (of course I’ve only
been able to observe this through the
windows – anxious to just GET OUT
for a change – been inside now for
5 days – ugh! Cabin Fever!)

Hope you are enjoying this lovely
SPRING! Soon we will be seeing
trees, bushes & flowers bursting
forth – can’t wait! We already are
hearing some of the birds singing –
love hearing them, too! Can’t wait
to spot my first Robin – in Michigan
that’s usually our first bird to return
from down South (kind of a Michigan
thing to see who spots one first!)

Hugs;

Pammie

a day early but it’s OK!

Tomorrow is St. Patrick’s Day but I still have more recipes to share with you – so I made my post a day early! Today’s weather is a little warmer – sunny & 34 degrees F. (high supposed to get to 37!). I’m good with cold as long as there’s sun & it’s clear out! (Fussy – right?) I’m also in a good mood because I’m going to visit my oldest son & his little family later on this evening – get to see my oldest grandson (10) and his baby brother (almost 3 weeks this Saturday). This will be the first time I, as Grandma, will be around both boys – will have to remember to be extra-attentive to oldest so as not to incite any feelings of jealosy, since oldest was here first.

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

Warm Triple Chocolate Pudding Cake

1 (2 layer) pkg. devil’s food cake mix
2 (3.9 oz, ea) pkgs. Chocolate instant
pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
3 C. miniature marshmallows
3 oz. semi-sweet chocolate

Preheat oven 350 degrees F.
Prepare cake mix as directed on pkg;
spray 9 X 13″ baking dish with nonstick
spray & pour batter into pan. Beat
dry pudding mixes, sugar, milk & water
using whisk 2 minutes; pour over cake
batter. Place baking dish on a rimmed
baking sheet. Bake 55 minutes to 1 hour
until a wooden toothpick inserted into
center comes out clean. Cool 10 minutes.

Heat oven broiler
Top cake with marshmallows & broil,
6 inches from heat, 30 seconds to
1 minutes until marshmallows are
golden brown. Melt chocolate as
directed on pkg; drizzle over top of
marshmallows. Cool 15 minutes.
Serves 16

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

Hot Chili Cheese Dip

8 oz. softened cream cheese
1 can Hormel Chili without beans
1/2 C. chopped green onions
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spread cream cheese in bottom of
9-inch pie plate. Top with chopped
green onion & spread chili on top.
Top with shredded cheese & bake
10 minutes until heated through &
cheese is melted. Serves 10

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

Irish Tavern Steak & Ale Soup

1 lb. chuck or round steak, cut
into 1-inch cubes
2 large potatoes, cut into chunks
1 stalk celery, sliced
1 small onion, sliced
1/2 C. sliced mushrooms
1 tsp. fresh thyme or 1/2 tsp.
dried
1 chicken bouillon cube
1 (12 oz) can beer or ale
1/2 C. cream or evaporated milk
1 1/2 C. shredded sharp Cheddar
cheese
2 T. olive oil

Seasoned flour:
1/4 C. flour
1/2 tsp. salt
pinch black pepper

Heat 1 T. oil in heavy skillet over
medium heat. Mix seasoned flour
ingredients & place in a plastic bag.
Place cubed meat in bag & shake
until meat is coated. Place meat in
hot skillet, shaking off any excess
flour. Brown meat on all sides &
place in crockpot. Return skillet
to heat & add remaining 1 T. oil.
Saute onions, mushrooms, garlic &
celery until almost tender. Place
mixture in crockpot. Add potato
chunks to crockpot & pour beer
over top. Add bouillon cube &
thyme. Cover & cook on High
5-6 hours or Low 8-10 hours*
Turn off crockpot & add cream-
stir well. Add cheese & stir again.
Replace lid & let stand 10
minutes – stir again & serve.
Makes 4 servings.

*Poster recommends cooking
it on High so meat doesn’t break
apart

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

Spicy Red Cabbage

4 oz. raisins
3 T. dark brown sugar
1 clove garlic, crushed
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
salt/black pepper
1 (2 lb) red cabbage, cored/
shredded
1 lb. tart apples, peeled/
cored/shredded
2 red onions, sliced
5 oz. apple cider
2 T. white wine vinegar or
cider vinegar
1 bay leaf

Combine raisins, sugar, garlic,
cinnamon, nutmeg, cloves,
salt/pepper, to taste. Layer
cabbage, apples & onion in
a Dutch oven, sprinkling
sugar mixture in between
layers as you go. Pour cider &
vinegar over top & drop in
bay leaf.
This dish may be cooked either
in the oven or stovetop.

If using oven, Preheat 350 degrees F.
Cover with tight-fitting lid & cook
slowly, stirring occasionally.
You can leave lid off for last 30 minutes
to reduce fluid & concentrate the flavor –
remove bay leaf & discard.

If doing stovetop, cover with tight-
fitting lid & cook slowly 2-3 hours,
stirring occasionally.

Dish can also be prepared ahead &
frozen. Serves 8

(recipe: cookstr.com)
———————————

Crockpot Beer Chicken

2 lb. skinless, boneless chicken
breasts (poster used 8 breasts,
4 oz. each)
1 bottle or can beer
1 tsp. salt
1 tsp. garlic powder
1 T. dried oregano
1/2 tsp. black pepper

Place all ingredients in crockpot;
cook on High 4-5 hours or Low
6-8 hours. Serves 8

(recipe: yummly.com)
————————————–

Crockpot Beef/Beer & Onion Ribs

oil for cooking
3-5 lb. beef back ribs
1 (1.0 oz) pkg. onion soup mix (dry)
1 large onion, sliced thick
1 (12 oz) can beer

Place a large pan over medium-high
heat; coat bottom of pan with cooking
oil & brown ribs then place in 6 qt.
crockpot. Add soup mix, onions &
pour beer over top. Cover & cook
on Low 7-8 hours without opening
lid during cooking time. Serves 4

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

Mint Chocolate Chip Cheeseball

8 oz. cream cheese, softened
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 1/2 tsp. mint extract
green gel food coloring
2 c. mini chocolate chips, divided

animal crackers, graham crackers,
chocolate or vanilla wafers, for
dipping

Cream cream cheese & butter together.
Gradually beat in powdered sugar, then
extract & green gel coloring until desired
color is reached. Stir in 1 C. choc. chips &
transfer mixture to a bowl; refrigerate
at least 1 hour.

Sprinkle 1/2 C. choc. chips on top of a
piece of plastic wrap. Scoop out cream
cheese mixture & place on top of chips.
Sprinkle top of cream cheese with more
choc. chips. Wrap cheese mixture into a
ball & place in a clean bowl. Press into
bowl to form ball. Remove wrap &
invert onto a serving board or cake stand.
Sprinkle with more choc. chips, if needed.
Serve immediately or refrigerate until
ready to serve.

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

Neighborhood Coffee Cake

1 C. (2 sticks) butter
1 1/2 C. sugar
3 eggs
3 C. flour
2 tsp. baking powder
1 tsp. vanilla
1 (21 oz) can blueberry pie filling

Topping:
1/4 C. flour
1/4 c. sugar
2 tsp. butter
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. In large bowl cream
1 C. butter & 1 1/2 C. sugar; add
eggs, one at a time,. Add 3 C. flour,
baking powder & vanilla; mix well.
Spread half of batter into prepared
pan. Using a wet knife, spread pie
filling evenly over batter & cover
evenly with remaining batter.

Topping:
In small bowl mix 1/4 C. flour, 1/4
C. sugar, 2 tsp. butter & cinnamon
using a fork, until crumbly. Sprinkle
over batter & bake 55-60 minutes until
a wooden toothpick inserted into center
comes out clean. Cool in pan on wire
rack. Cut & serve. Serves 15

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

 

Hope you’re having a great day –

Hugs;

Pammie

2 Weeks old already!

I stopped in yesterday to visit & hold our new grandson – he’s officially 2 weeks old today. (first time I’ve actually seen him awake!). He & his Momma are doing great.

===========

Ginger Molasses Cookies w/Cherry
Cream Filling

Cookie:
1/2 C. granulated sugar
1/2 C. brown sugar
1/2 C. vegetable shortening
8 T. butter (1 stick), softened
2 eggs, room temp.
3/4 C. molasses
1 T. crystallized ginger, minced fine
3 1/2 C. flour
2 tsp. baking soda
2 tsp. cinnamon

Filling:
1/2 C. dry cherries, chopped
1/2 C. boiling water
8 oz. mascarpone cheese
1/4 C. butter, softened
1 tsp. vanilla
1 tsp. crystallized ginger, minced fine
2 1/2 C. powdered sugar

Preheat oven 375 degrees F.
Line four sheet trays with parchment
paper. In bowl of standard mixer (using
paddle attachment) add both sugars,
shortening & butter – cream on medium
2 minutes. Lower speed to Low; add 1
egg at-a-time, then increase speed to
mix eggs into batter. Scrape bowl & add
molasses & ginger; mix to combine. In
separate bowl add flour, baking soda &
cinnamon; slowly add to mixture a little
at a time with speed on Medium. Beat
batter just long enough to mix out any
lumps. Using small 1-ounce cookie scoop,
place 12 on each pan. Bake 2 pans at a
time, rotating racks halfway through. Bake
about 10 minutes total. Cookies will puff
up & be darker than raw batter – they will
deflate when cool. Let each pan set 5
minutes then remove cookies to cooling
rack & cool completely.

Filling:
Place cherries in small bowl & cover with
half cup boiling water. In stand mixer with
paddle attachment, place mascarpone, butter,
vanilla & ginger; mix to combine fully. Drain
1/4 C. water from cherries & discard. Add
remaining water & cherries to mascarpone
mixture & beat to combine. Slowly add
powdered sugar with mixer on Low until it
is all mixed in. If it is a bit loose, add a little
more powdered sugar to thicken.
Once cookies are cooled, lay 24 cookies out
on a cookie sheet. Divide filling between them
& top each with another cookie. Wrap &
refrigerate each sheet 1 hour until filling is
firm. Serve chilled. Makes 24 filled cookies.

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

10-minute Honey Garlic Shrimp

3 T. honey
1 T. soy sauce
1/4 tsp. crushed chili flakes (optional)
1 tsp. fresh ginger, minced
2-3 cloves garlic, minced (about 1 T.)
3/4 lb. medium uncooked shrimp,
peeled/deveined
1 T. olive oil
salt, to taste
ground black pepper, to taste
2 T. sliced green onion (optional
garnish)

Cooked rice for 2

Whisk honey, soy sauce, chili flakes
(if using), ginger,& garlic in medium
bowl. In another medium bowl add
shrimp & olive oil; season shrimp
with salt/pepper, toss to coat. Heat a
pan over medium-high heat. Place
shrimp into pan in even layer; cook
on one side until nicely seared, about
1-2 minutes. Flip shrimp over & cook
another minute until just cooked but
still a little translucent in center. Pour
in honey garlic marinade & cook until
shrimp are cooked through, about 1
minute more. Remove shrimp from
pan. If desired, reduce sauce a little
to thicken (keep an eye on it while
reducing, honey makes the sauce easy
to burn if you forget about it on the
stove. Serve with sauce over rice &
garnish with green onion, if desired.
Serves 2

(recipe: tiphero.com)
———————————–
Lemon Butter Chicken & Rice
Skillet Dinner

10 chicken tenders
4 T. butter, divided
salt/pepper
3/4 tsp. Italian seasoning/
divided
3 3/4 C. hot water
4 tsp. chicken bouillon granules
2 T. lemon juice
1/2 tsp. salt
1 1/2 C. long grain rice
fresh parsley, chopped (optional)

Using kitchen shears, snip off white
tendon found in chicken tenders.
Heat large, deep skillet over medium-
high heat. Melt 2 T. butter in pan; place
tenders in butter; sprinkle with salt/
pepper & 1/4 tsp. Italian seasoning.
Brown tenders, turn & brown on other
side. (chicken doesn’t need to be cooked
through, just browned). When chicken is
browned, remove to a plate & cover with
foil. In bowl combine hot water, chicken
granules, lemon juice, salt & 1/2 tsp.
Italian seasoning. Add 2 T. butter to pan &
allow to melt. Use a spatula to loosen bits
of cooked chicken from pan bottom (do
not remove). Pour long grain rice in pan &
allow it to get a bit brown; watch that it
doesn’t burn – only a few minutes. Place
chicken in pan on top of rice & pour broth
mixture on top. Make sure all rice gets
covered with liquid. Cover & reduce heat
to Medium. Cook 20-25 minutes until rice
is tender. Fluff rice with a fork & sprinkle
with chopped parsley (if using). Serves 6

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

Thai Peanut Chicken

1 1/4 lb. chicken breast, cut into
2″ pieces
1 T. vegetable oil
salt/pepper, to taste
1 C. thinly sliced carrots
4 baby bok choy, cut into quarters
2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
1/3 C. creamy peanut butter
2 tsp. fresh lime juice
1 tsp. packed brown sugar
2 T. soy sauce
1/4 tsp. crushed red pepper flakes
1/4 C. chopped, salted peanuts

cooked rice to serve 4

Heat 1 tsp. oil in pan over medium-
high heat. Add carrots & cook 1-2
minutes. Add 2 T. water & cook,
stirring occasionally, 4-6 minutes until
water has cooked off & carrots have
started to soften. Add bok choy & cook
3-4 minutes more, until both bok choy
& carrots are cooked through – season
with salt/pepper, to taste then transfer
to a plate & cover. Wipe out pan with
paper towel. Heat remaining 2 tsp. oil
over High heat; season chicken generously
with salt/pepper & add to pan. Cook,
stirring occasionally, 7-8 minutes until
chicken is browned & cooked through.
Prepare Peanut Sauce:
Place ginger, garlic, peanut butter, lime
juice, brown sugar, soy sauce, red pepper
flakes & 2 T. water in a food processor;
blend until smooth. Add more water to
further thin the sauce if needed.
Return vegetables to pan with chicken &
cook until heated through, 1-2 minutes.
Drizzle peanut sauce over top of
chicken & vegetables; top with chopped
peanuts & serve with rice. Serves 4

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

2-Ingredient Pizza Dough

2 C. self-rising flour (+ more for dusting)
1 C. full-fat Greek yogurt

pizza sauce
your choice of toppings

Place pizza stone (OR) inverted
baking sheet on center rack of oven.
Preheat oven 450 degrees F.

In large bowl place flour & yogurt;
mix using a fork until a ‘shaggy’
dough forms (dough will appear dry
& crumbly at first, it will come together
as you mix it). Turn mixture out onto a
lightly floured surface & knead until dough
is smooth & slightly elastic, about 8
minutes, dusting with more flour if
needed. If dough feels too dry, add water,
a T. at a time & continue kneading until
it is soft & pliable. Divide dough in half;
roll into balls & using a rolling pin-roll
out two 10-inch pizzas. Dust back of
another inverted baking sheet or pizza
peel with more flour or coarse cornmeal;
place a circle of dough on top. Top dough
round with sauce & desired toppings,
leaving a half-inch bare border around
edges. Slide pizza onto preheated stone
or baking sheet*. Bake until crust is
golden & top is bubbling, 8-10 minutes.
Using a large spatula, transfer pizza to
cutting board & let stand 5 minutes.
Repeat with remaining pizza. Serves 4

*Alternatively, you could roll out dough
onto a baking sheet, top as desired &
place sheet in oven to bake.

(recipe: foodnetwork.com)
——————————-

Hawaiian Pasta Skillet

1 T. olive oil
2 C. cubed ham
4 C. rigatoni noodles
1 C. tomato sauce
1 C. chicken broth
1/4 tsp. onion powder
1 1/2 C. mozzarella cheese
1 1/2 C. pineapple chunks
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 C. cilantro leaves, chopped

Heat a large skillet on medium-high
heat; add oil & ham, cook until ham
starts to brown. Add tomato sauce,
broth, onion powder, garlic salt &
pepper – mix until well combined. Add
noodles & continue stirring until all
ingredients are mixed. Bring to boil &
cover with lid. Boil, covered, about
15 minutes until noodles are soft.
Remove lid; stir in pineapple. Remove
skillet from heat & top with mozz.
cheese until it melts into pasta.
Sprinkle top with chopped cilantro
before serving. Serves 6

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

Crockpot Pork Chops with Apples

4-6 pork chops
3 apples, sliced
1 onion, sliced
1 1/2 T. spicy brown mustard
1 T. sugar
1 tsp. cinnamon

Place all ingredients in crockpot,
cover & cook on Low 8 hours,
or High 6 hours.

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

Jo’s Favorite Meatloaf

1 lb. ground pork
1 lb. ground beef
1/2 green pepper, finely chopped
1 large onion, finely chopped
1 C. breadcrumbs
1/2 C. milk
1 egg
1 C. barbecue sauce
salt/pepper, to taste

Preheat oven 350 degrees F.
Mix breadcrumbs with milk in a
big bowl. Add meat & rest of
ingredients (only use about 3/4 C.
BBQ sauce) – mix very well. Spray
a loaf pan heavily with nonstick
spray. Place meat mixture into
pan & shape to form a loaf. Top
with remaining BBQ sauce. Bake
1 hour or until fully cooked.
Serves 6

(recipe: jocooks.com)
——————————————–

Easy No-Bake Peanut Butter Bars

1 C. peanut butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/3 C. creamy peanut butter
(1 C. 4 T.)
1 1/2 C. milk chocolate chips

In medium bowl mix melted butter,
graham cracker crumbs, powdered
sugar & 1 C. peanut butter until
well blended. Press evenly onto
bottom of ungreased 9 X 13″ baking
pan.* Melt chocolate chips in
microwaveable bowl with peanut
butter, stirring every 30 seconds
until melted & smooth; spread
over peanut butter layer. Refrigerate
at least 1 hour before cutting into
squares. Makes 16 squares

*Poster made hers in 9 X 9″ square
pan because she wanted them thicker

(recipe: myrecipemagic.com)

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

Weather-wise we have been VERY fortunate-
Wednesday day & evening there were up
to 60 MPH winds in our area (actually for
3 counties!). We did not lose power (Thank
YOU, Lord!) but quite a few people we know
did. I went grocery shopping yesterday &
heard that our 2 big grocery stores in my
area both had power BUT their credit-
card reading machines didn’t work. By
the time I got in the checkout line they
were working – YAY! Lots of trees/limbs
down, some friends lost shingles but
other than some branches, we’re good.

Started another baby blanket yesterday –
found a ‘new to me’ pattern so I’m happily
knitting away using a pink/white/blue
variegated baby yarn.

Not much else new except:
Image may contain: text and nature

Hugs;

Pammie

It’s been ONE WEEK already!

Stopped over to visit with new grandson – he’s now officially one week old! I had knit him a little hat which I delivered today – turns out he’s more of a “Premie” head size right now – we put it on him with his Dad holding him

101_0432

While I was there middle son stopped by to get his first look at the baby; here he’s asking Kolt what he’s dreaming of

101_0434

It was a nice easy-going visit – oldest son (baby’s Daddy) keeps telling me I need to get over to visit them (“He misses you, Grandma!”) – it’s good for all of us and warms my heart so much!

===========

Blueberry Upside Down Cake

Topping:
1 C. brown sugar, packed
1/2 C. butter (do not use margarine
or imitation butter)
2 C. blueberries, fresh or frozen

Cake:
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
3/4 C. granulated sugar
2 eggs, room temp.
1 T. vanilla
1/2 C. Greek yogurt
1/3 C. milk

Preheat oven 350 degrees F.
Spray 8 or 9″ springform pan with
nonstick spray or grease with
shortening. (poster also lines
bottom of pan with parchment
paper). Sprinkle 1/2 C. melted
butter in bottom of pan; evenly
sprinkle 1 C. brown sugar over butter.
Evenly spread blueberries on top.
In bowl, combine flour, baking
powder, baking soda & salt. In
another bowl of elec. mixer combine
oil & sugar on Low speed. Add
vanilla & eggs; blend. Slowly mix
in flour mixture, alternating with
Greek yogurt & milk. Spoon batter
into pan & smooth top. Bake
45-50 minutes. Test cake -insert
wooden toothpick into center –
cake is done when it comes out
clean (or with dry crumbs). Cool
cake on wire rack 5 minutes, then
run a thin knife tip around cake
edge & loosen springform ring.
Cake cake be stored in fridge
up to 5 days. Serves 10

(recipe: callmepmc.com)
————————————-

Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

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

Sheet Pan Scalloped Potatoes

1 T. unsalted butter (for greasing pan)
2 C. heavy cream
2 cloves garlic, minced
1 tsp. fresh thyme, finely chopped
salt
ground black pepper
2 1/4 lb. medium Yukon Gold potatoes,
scrubbed – about 8
1/3 C. grated Parmesan cheese
1 1/2 C. shredded Gruyere cheese
(4 1/2 oz.)

Special equipment:  18 X 13″ sheet pan

Preheat oven 450 degrees F.
Lightly grease pan with butter.
In small saucepan over medium heat
bring cream, garlic, thyme, 1/2 tsp. salt
& 1/4 tsp. pepper to simmer then
turn off heat. Thinly slice potatoes using
a mandoline or vegetable slicer (about
1/8 inch thick slices) Arrange half of
potato slices in single, overlapping layer
on sheet pan; sprinkle tops evenly with
salt & half grated Parmesan. Top with
remaining potato slices & sprinkle with
salt. Drizzle hot cream mixture evenly
over potatoes. Cover pan with foil &
bake about 20 minutes until potatoes
are tender when pierced with a paring
knife. Carefully remove foil & sprinkle
tops with Gruyere & remaining Parmesan.
Cook, uncovered, until very brown &
crusty on top, rotating pan halfway
through cooking time (15-20 minutes more).
Serves 8-10

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

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,
thawed

In large bowl beat egg; add
1/3 C. Half & Half, bread crumbs,
onion & 1 tsp. salt. Crumble
beef over mixture & mix well
then shape into 1/2 inch balls.
In Dutch oven, brown meatballs
in butter, in batches. Remove from
pan; drain fat. Add flour, bouillon,
pepper, garlic salt & remaining
salt to pan; stir until smooth.
Gradually stir in water; bring to boil.
Reduce heat, cook & stir 2 minutes
until thickened. Add potatoes &
meatballs. Reduce heat, cover &
simmer 25 minutes until potatoes
are tender. Stir in peas & remaining
Half & Half; heat through.
Makes 8 servings (about 2 qts)

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

Quick Chicken Casserole

2 boneless skinless chicken breasts
1 C. white rice, uncooked
1 can cream of celery soup
1 pkg. French onion soup mix
2 onions, roughly chopped
water
salt/pepper, to taste

Preheat oven 350 degrees F.
Pour dry rice into bottom of a 9 X 13″
baking dish – spread to edges Arrange
chicken breasts on top of rice. Mix the
2 soups together in a bowl with a little
water  – season to taste with salt/pepper
& pour over chicken/rice. Spread onions
on top & bake 1 hour.

(recipe: cooktopcove.com)
——————————

Honey Garlic Shrimp Skillet

1 lb. shrimp (skin off/tail on)

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinade shrimp
with half of sauce 15-30 minutes
(discard marinade). Over medium-
high heat in 10 inch skillet sear
shrimp in some oil – sear on both
sides in two batches until browned,
about 1 minute per side. Using
tongs, rub shrimp into caramelized
bits on bottom of pan. Serve hot
drizzled with remaining sauce.
Serves 4

(recipe: yummly.com)
————————————-

Warm Caramel Apple Pudding Cake


2 large Granny Smith apples, peeled/
sliced thin
1 (2 layer) pkg. yellow cake mix, divided
2 (3.4 oz, ea) pkgs. vanilla instant pudding
mix
1 1/2 C. cold milk
1 (12.25 oz) jar caramel ice cream topping,
divided
1/4 C. water
1 C. Cool Whip, thawed/divided
1/2 C. dry roasted peanuts (optional)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with non-
stick spray. In large bowl place 1 T.
dry cake mix & toss apples in bowl
to coat. Prepare rest of cake mix as per
box directions; pour into dish; top with
coated apples. Beat dry pudding mixes,
milk, 3/4 C. caramel topping & water
using a whisk, 2 minutes; drizzle over
apples. Place baking dish on a baking
sheet & bake 1 hour to 1 hour 10 minutes
until golden brown. Cool 20 minutes;
sauce will thicken slightly as it cools.
Whisk remaining caramel topping &
Cool Whip until blended; spoon over
cake slices. Just before serving sprinkle
top of slices with nuts (if desired.)
Serves 16

(recipe: kraftrecipes.com)

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

Not much going on around here – gas
prices dropped a little (down to $2.39/9).
Weather is cold (in the 30’s) with light
dustings of snow but nothing big. Today
it’s sunny (but very chilly) out – kind of
fools you into thinking it’s warm – until
you actually GET OUT IN IT! At least
Spring is on the way – sometime soon!
Our backyard is covered in a small
yellow ground cover that blooms at
this time every year. (I used to think
it was called Aconite, but looking it
up – it’s not the same thing!)The funny
thing is: we never planted it – our neighbor
with connecting yard did, many years ago.
Each year it creeps a little more into our
yard – their yard is now almost totally
empty of it!

 

240_F_62348436_rptKpcACRSMbJULnY2hLtAUbE4LiXS5F

Am quickly finishing up the pink/white/
tan baby blanket – just crocheting a white
edging on it and it will be done! I brought
it to Knit Night Tuesday and today noticed
I had made a several-rows mistake – ripped
them out and decided “That’s It! I’m done!”
It was long enough so now it’s just get it
finished.

Hope your week has gone well – stay
healthy!

Hugs;

Pammie