Getting closer …

Just got home from grocery shopping at Kroger – even made sure I got there early (9: 15 a.m.) and still ended up with many aisles crowded with not so happy-to-be-there customers. Oh well, hopefully I’m done with all that – bought more than I expected but I know it will all be used – eventually. They had those little Clementine oranges (“Cuties”) on sale for $2.99 a bag so I grabbed some (not on my list) and a few other things – Yep, I’m an impulse buyer!

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

Apple Walnut Crumb Pie

1 (9 inch) frozen pie crust
1 (21 oz) can apple pie filling
1 C. flour
1/2 C. firmly packed light
brown sugar
1/2 C. mayonnaise
1 C. chopped walnuts

Preheat oven 350 degrees F.
Arrange pie crust on a baking
sheet. Evenly spread apple
pie filing into crust. Combine
flour & brown sugar in a medium
bowl. Stir in mayonnaise using a
fork until mixture is the size of
coarse crumbs. Stir in walnuts &
evenly sprinkle mixture over apples.
Bake 45 minutes until golden brown
& bubbling. Cool slightly on wire
rack. Serve warm or room temp.
Serves 6

(recipe: hellmanns.com)
————————————-

Crockpot Wild Rice Stuffing

2 T. olive oil
1 small yellow onion, diced
2 ribs celery, finely sliced
1 (16 oz) pkg. fresh mushrooms,
sliced (cremini, baby bella, etc.)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 1/2 C. RICE MIX (uncooked
brown & wild, rinsed & drained)
5 1/2 C. chicken broth
2/3 C. dried cranberries
1 T. chopped fresh sage
1 T. chopped fresh thyme
1/2 C. slivered almonds, toasted

In large skillet heat oil over medium;
add onions & celery – cook, stirring
occasionally, until onion is softened &
lightly brown, about 8 minutes. Increase
heat to medium-high; add mushrooms &
cook, stirring often, about 6 minutes, until
mushrooms are soft & most of liquid has
evaporated. Stir in salt/pepper – remove
from heat. In 3-4 qt crockpot stir together
wild rice blend & sauteed vegetables.
Carefully pour in broth; gently stir. Cover
& cook on Low 5-6 hours or High 2-3
hours, until rice is tender. Turn off
crockpot; stir in cranberries, sage &
thyme. Taste & adjust seasonings.
Cover & let stand 10  minutes. Just
before serving, sprinkle toasted
almonds on top. Serve warm.
Serves 8

NOTE: Can be made ahead:
Saute celery/onions/mushrooms up
to 2 days in advance & store in fridge.
Add all ingredients to crockpot just
before cooking.

(recipe: wellplated.com)
————————————
Crockpot Spicy Queso Dip

1 jalapeno pepper, seeded/ribs
removed, chopped fine
1/2 poblano pepper, seeded/ribs
removed, chopped fine
1 shallot, peeled/chopped fine
2 cloves garlic, minced fine
8 oz. sharp Cheddar cheese, shredded
4 oz. Gouda cheese, shredded
4 oz. cubed cream cheese
1 T. cornstarch & 1 T. water
1 1/2 C. Half & Half

chips, for dipping

Place cheeses & cream cheese in
crockpot. Mix cornstarch with 1 T.
water & add to crockpot; pour in
Half & Half. Cover & cook on High
2 hours, stirring every 20-30
minutes until fully melted & warm.
Serve with chips for dipping.
Serves 8

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

Crockpot Sausage Breakfast
Casserole

1 (26-32 oz) pkg. frozen shredded
hash brown potatoes
1 pkg. (Jimmy Dean) Hearty
Original sausage crumbles
2 C. (8 oz) shredded mozzarella
cheese
1/2 C. (2 oz) shredded Parmesan
cheese
1/2 C. sun dried tomatoes (packed in
oil) drained/ sliced*
6 green onions, sliced
12 eggs
1/2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Spray insides of crockpot with
nonstick cooking spray. Layer half
of potatoes on bottom. Top with
half of sausage, both cheeses,
sun dried tomatoes & green onions;
repeat layers. In large bowl beat
eggs, milk, salt/pepper using a
wire whisk until well blended;
pour evenly over mixture in crockpot.
Cover & cook on Low 8 hours or
High 4 hours until eggs are set.

*you can substitute 1 C. fresh chopped
tomatoes for sun dried, if desired

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

Crockpot Fruit Compote

1 (1 lb) bag frozen mixed fruit*
1 (14.5 oz) can mandarin oranges,
drained
1/2 C. raisins
1/2 C. maraschino cherries, drained
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 C. brown sugar
1/2 stick butter (4 T), melted
1 (21 oz) can cherry pie filling

Place all fruit in bottom of crockpot.
Combine cinnamon, nutmeg, brown
sugar, melted butter & pie filling in
a bowl – pour over fruit. Cover & cook
on High 2-3 hours, stirring a couple
times during cooking. Makes about
5 C. fruit.

*Poster said the bag she bought had
pineapple, strawberries, peaches &
mango)

NOTE: Poster said this is really good
when served with or on pound cake.
You can also add nuts. Keeps well
for a few days if refrigerated

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

Crockpot Citrus & Herb
Turkey Breast

1 (6-7 lb.) bone-in turkey breast,
skin intact
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 T. olive oil
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
salt/pepper, to taste
1 C. chicken broth

Rinse turkey breast & pat dry.
Place quartered oranges & fresh
herb sprigs in bottom of crockpot.
Drizzle olive oil over turkey breast
& sprinkle with chopped fresh herbs,
salt/pepper – rub into skin & place
in crockpot. Pour broth around
turkey. Cover & cook on Low 5-7
hours until turkey reaches 165 degrees F.
food thermometer. Remove turkey from
crockpot & tent with foil 20 minutes.

To brown skin:
Place turkey on a cookie sheet &
place under broiler 3-5 minutes until
golden brown, then tent with foil.
Slice & serve.

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

Jalapeno-Buttermilk-Cornbread
Stuffing

3 C. cornbread, dried out & cubed
(store bought or homemade)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded,
finely chopped
2 cloves garlic, minced
1/2 C. chicken stock
2 T. olive oil or butter
salt/ground black pepper, to taste
cilantro, optional garnish

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat olive
oil in large skillet over medium heat &
saute onions, celery, bell peppers &
jalapenos until softened, about 12
minutes. During last few minutes of
cooking, add minced garlic, stirring
frequently to prevent burning. Stir
in cubed cornbread & chicken stock;
mix until liquid is completely absorbed
by bread & vegetables; season with
salt/pepper. Pour mixture into baking
dish & bake 20-25 minutes until
browned, crispy & cooked through.
(bread should be crisp but still moist).
Garnish with cilantro (if using) &
serve immediately. Makes approx. 4 C.

(recipe: 12tomatoes.com)
——————————-

Mozzarella-stuffed Garlic Knots

1 (13 oz) tube refrigerated pizza crust
3/4 lb. mozzarella, shredded
2 T. Parmesan & Romano cheese, grated
3 T. salted butter
3 cloves garlic, minced
1/3 C. fresh parsley, chopped

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. Unroll pizza dough &
cut into 10 equal portions. Press down
the center of each pizza dough strip to
create a well for the cheese. Sprinkle
some mozzarella cheese down center
length of each strip; pinch edges together
to form a mozzarella-filled roll – repeat
with rest of dough then mold each strip
into a knot. Bake 15-20 minutes until
golden brown. Combine butter, garlic,
parsley, Parm/Rom. cheese in a saucepan
& saute on medium-high heat until butter
is melted. Toss each baked ‘knot’ into
butter mixture & serve while hot.
Makes 10 knots

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

Cool Whip Frosting

1 (4 oz) box instant pudding
mix, dry (any flavor)
1/4 C. powdered sugar
1 C. milk
1 (8 oz) tub Cool Whip, thawed

In large bowl combine pudding mix,
powdered sugar & milk; mix at Low
speed until blended. Let mixture
stand 3 minutes then fold in thawed
Cool Whip. Frost & keep refrigerated

(recipe: Facebook)
——————————-

Caramel Apple Sheet Cake

2 C. flour plus 2 T. flour
2 c. sugar
1 tsp. cinnamon
1/2 C. butter
1 C. water
1/2 C. shortening
1/2 C. buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C. peeled/chopped green apples

Frosting:
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1/2 tsp. vanilla
1/8 C. caramel ice cream topping

Preheat oven 400 degrees F.
Spray 15 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar & cinnamon – stir to
combine. In medium saucepan
combine butter, water & shortening;
bring to boil. After mixture reaches
boil, add it to the flour mixture & stir
to combine. Add buttermilk, then
baking soda, eggs, vanilla – in that
order, mixing in between each
addition. Stir in apples & pour into
prepared dish. Bake 20 minutes. Let
cool 10-15 minutes.
While cake is cooling prepare frosting:
Combine butter & milk in medium
bowl; microwave until butter is melted.
Add powdered sugar, vanilla & caramel
sauce & stir until smooth. Pour frosting
evenly over cooled cake.

(recipe: chef-in-training.com)

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

Today is my BUSY day – grocery shopping, home a
bit to rest (& write this blog) then babysitting 8 1/2
month old grandson 1:30 – (hopefully around 3:30/4pm).
Home again to eat/rest then at 5:45 off to Knit/Crochet
night until around 9 p.m. (Glad I’m still healthy enough
to keep up this pace – but I know that I’m pretty
‘free’ tomorrow, no big things to do. Ran into
three people at the grocery store so that ‘chatting’
added almost an hour to my shop time. First person
is the Great Grandma to my oldest grandson & I
haven’t seen her for a good 6+ months (She’s close
to 90 & still in great health – still bowls!), then as
I turned around to re-group my brain on what else
I needed there stood a homeschooling friend/Mom
whom I hadn’t seen for a good 10+ years! More
chatting, then on with shopping. Just about ready
to go up to check out when I look up & see one of
my knitting ladies, so . . .  again, more chatting!
It was a fun & busy morning, for sure!

Weather-wise, it’s sunny & 47 degrees (didn’t need
my hat, scarf & gloves – yay!).

Have a great day!

Hugs;

Pammie

Advertisements

and there is JOY

Yesterday found my husband and I at another funeral – two in less than a week. This one was for my choir director at the church we both attended for 16 years. She was 87, her husband had preceded her in death a good 10+ years ago; she has had dementia for at least 5+ years and I haven’t seen her since her husband’s funeral. Two funerals – two celebrations of a life WELL-LIVED! Both of the funerals were filled with JOY! Singing, many memories shared – I’m SO glad we went! Both of the ladies who died were Christians, so we know that they are at peace with the Lord. During the funeral yesterday the pastor asked for a show of hands of how many people in the service were touched in some way, musically, by my deceased friend – at least 30 people raised their hands. She was a very talented lady (played organ/piano, directed choirs, ensembles, hand bells, taught choir for 30+ years in the Pontiac school system) – she was well loved & remembered. Along with all the memories was the re-connecting with people we haven’t seen in a good 20 years! On one of the photo memory boards was (I believe) the only photo ever taken of that church choir – to get to see some of those very people all these years later was such a JOY! Pictures were taken, lifes adventures caught up – one of the ladies I’ve known since high school but haven’t seen in so many years – JOY! Yes, some funerals are very sad affairs, and rightly so – but these two were CELEBRATIONS! I hope that when it’s my time to go, people have a JOYOUS time remembering the friendships, the stories, etc.  A LIFE WELL-LIVED, AS UNTO THE LORD.

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

 Pumpkin Dip

1 (8 oz) pkg. cream cheese,
softened
2 C. powdered sugar
1 (10 oz) jar pumpkin butter*

Suggested dippers:
sliced apples
graham cracker sticks
‘Nilla wafers
ginger snap cookies

Using elec. mixer, beat cream
cheese & sugar on medium speed
until smooth. Add pumpkin butter
& mix well. Place in a serving bowl
& chill at least 8 hours.

*can substitute 1 small can
pumpkin, 1 tsp. cinnamon &
1/2 tsp. ground ginger

(recipe: aroundmyfamilytable.com)
——————————
Pumpkin Dump Cake

1 small can pumpkin (not pumpkin
pie filling)
1 (12 oz) can evaporated milk (or
coconut milk)
2 eggs
1 C. sugar
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 C. whole pecans
3/4 C. melted butter

Garnish: whipped cream or
Cool Whip

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray. In large
bowl combine pumpkin, evap.
milk, eggs, sugar & pumpkin
pie spice – mix until well blended.
Pour mixture into prepared pan.
Evenly sprinkle (dry) cake mix
over top of batter & sprinkle
pecans on top. Pour melted
butter over top of mixture.
Bake 50 minutes. Check for
doneness by inserting a knife
or toothpick into center – when
removed, toothpick should come
out fairly clean. Allow cake to cool
before cutting. Serve warm, room
temp. or cold.

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

Tomato-basil Tortellini Soup

1 (28 oz) can crushed tomatoes
1 (16 oz) pkg. refrigerated cheese
tortellini
4 C. chicken or vegetable stock
1 C. heavy cream
1 C. yellow onion, finely chopped
1/3 C. fresh basil, chopped plus
extra for garnish (if desired)
4 cloves garlic, minced
1 carrot, peeled/diced
2 T. olive oil
1/4 tsp. red pepper flakes
kosher salt/black pepper, to taste
Parmesan cheese, grated – garnish

Heat 2 T. olive oil in large pot or
Dutch oven over medium-high
heat; add onion & carrot. Saute
10-12 minutes, stirring frequently,
until onions are translucent – season
generously with salt/pepper. Add
minced garlic – cook 1-2 minutes then
add 1/3 C. basil, chicken stock,
canned tomatoes & red pepper flakes.
Stir well & bring to boil; reduce heat to
Low & simmer 20 minutes until
thickened – taste & adjust seasoning.
Add tortellini & let simmer 15-20
minutes more until pasta is al dente.
Pour in heavy cream & Parm. cheese
(if using) – stir together. Transfer
to serving bowls & serve hot, garnished
with more Parm. cheese & fresh basil.
Serves 6

(recipe: 12tomatoes.com)
————————————

Crockpot Chili

2 lb. lean ground beef
2 (16 oz, ea) cans kidney beans,
drained/rinsed
2 (14.5 oz, ea) cans diced
tomatoes, undrained
1 (8 oz) can tomato sauce
2 medium onions, chopped
1 green pepper, seeded/chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. salt
1 tsp. black pepper

Optional garnishes:
shredded Cheddar cheese
thinly sliced green onions

In large skillet cook beef over
medium heat until no longer
pink; drain & transfer to crockpot.
Add next 9 ingredients. Cover &
cook on Low 8-10 hours. Top
with desired garnishes. Serves 10
(2 1/2 quarts)

(recipe: tasteofhome.com)
——————————

Crescent Roll Taco Pizza

1 lb. ground beef
1 pkt. dry taco seasoning mix
2 (8 oz, ea) tubes crescent rolls
1 (16 oz) can refried beans
2-3 C. shredded Cheddar cheese
(or Mexican blend)
1/2 C. chopped tomatoes
1/4 C. sliced bacon olives
4 chopped green onions

Preheat oven 375 degrees F.
In skillet brown ground beef; drain.
Following pkg. directions, add taco
seasoning to beef. Place unrolled
crescent rolls into rectangles in a
11 1/2″ X 16 1/2″ jelly roll pan (or
cookie sheet). Press dough on bottom
& 1/2 inch up sides to form a crust;
bake 11-13 minutes. Place refried
beans in microwaveable bowl &
microwave 1 minute – spread over
baked crust. Add beef mixture &
spread evenly; sprinkle with cheese,
tomatoes, black olives & green onion.
Bake 3-6 minutes more & serve hot.

(recipe: 1krecipes.com)
————————————

Sausage-stuffed Small
Pumpkins

2 C. water
1 C. uncooked brown rice
2 tsp. chicken bouillon granules
1/2 tsp. curry powder
1 lb. bulk Italian sausage
4 C. fresh mushrooms, sliced
1 small onion, chopped
2 shallots, minced
1 clove garlic minced
5 T. dried currants
1/4 C. chicken broth
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/4 tsp. dried majoram
1/2 tsp. garlic powder

In large saucepan bring water,
rice, bouillon & curry powder
to boil; reduce heat, cover &
simmer 45-50 minutes until
tender. In large skillet cook
sausage over medium heat
until no longer pink; drain.
In same skillet saute mush-
rooms, onion, shallots 3-5
minutes until tender. Add
garlic, cook 1 minute longer.
Reduce heat, add currants,
broth, poultry seasoning,
sage & marjoram. Return
sausage to pan; cook &
stir 5-7 minutes until liquid
is absorbed. Remove from
heat; stir in rice.
Preheat oven 350 degrees F.
Wash pumpkins; cut a 3 inch
circle around each stem –
remove tops & set aside. Remove
& discard loose fibers; save seeds
for another use (if desired). Prick
inside of each pumpkin with a
fork; sprinkle insides with salt &
garlic powder. Stuff with sausage
mixture & replace tops. Place
pumpkins in a 9 X 13″ baking
pan. Add 1/2 inch of water
to pan. Bake, uncovered, 30
minutes. Cover loosely with foil;
bake 45-50 minutes longer until
tender. Cut each baked pumpkin
into four wedges to serve.
Serves 8

(recipe: tasteofhome.com)
—————————-

Glazed Kielbasa Bites
(appetizers)

2 (13 oz, ea) pkgs. kielbasa
1 (20 oz) can pineapple chunks,
drained (reserve 1 T. juice)
3 T. teriyaki sauce
1 T. cocktail sauce (or chili sauce)
1 T. honey

Preheat oven 425 degrees F.
Slice kielbasa into 1-inch pieces.
Place kielbasa & pineapple chunks
in a 9 X 9″ baking dish. In a bowl
whisk reserved pineapple juice, teriyaki
sauce, cocktail sauce & honey; pour
over kielbasa & pineapple; stir well.
Bake, uncovered, 20 minutes stirring
once during baking. Once finished
cooking, carefully take toothpicks &
skewer 1 slice kielbasa & 1 pineapple
chunk – place on a serving plate.
Makes 30 servings

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

Maple-glazed Pumpkin
Coffee Cake

2 C. flour
1 C. sugar
3 tsp. baking powder
1 tsp. salt
1 egg
1/3 C. butter
1/2 C. milk
1 C. pumpkin puree
2 tsp. pumpkin pie spice

Streusel topping:
1/2 C. chopped walnuts
1/4 C. flour
1/2 C. brown sugar
1/2 tsp. cinnamon
1/4 C. butter

Glaze:
1 C. powdered sugar
2 T. milk
1/2 tsp. maple flavoring

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl mix flour, sugar, baking
powder, salt, egg, butter, milk,
pumpkin & pumpkin pie spice;
pour into prepared pan.

Streusel topping:

Combine all streusel ingredients
in a bowl then sprinkle evenly
over batter. Bake 40-45 minutes.

Maple glaze:
Mix glaze ingredients & drizzle
over top of coffee cake.

(recipe: thegunnysack.com)

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

There are times when it seems like my days
all blend into one big calendar of ‘gotta do’s’ –
you know, those days when you’re almost not
sure of what DAY it is because EVERY day is
filled with places to go/things to do! Finally,
today I get a ‘do nothing special’ day  – YAY!
I’ve been rushing around getting things done,
going where I was needed but today I’m still
in my jammies with my coffee, just perusing
the ‘net and relaxing. Our weather has finally
turned to FALL/MICHIGAN/Halloween weather-
as I well remember my childhood trick-or-treating
experiences – it was ALWAYS cold, gloomy &
rainy – don’t remember many that weren’t! We
went from 60’s/70’s weather to ‘you’re lucky if
we hit the 60’s!’ I woke up yesterday & looked
at the outside thermometer and it was reading
39 degrees F.!!! Noooooooooo – say it isn’t so!
(I even heard tell of us getting the “S” word
in the next 10 days! UGH!) Oh well – ya live in
a Northern State – what do you expect, right?

Hope you are staying nice & warm and are
able, sometime during your day, to take
a few minutes to relax & let your body
and mind REST – if only for a few minutes.
It helps Soooooo much!

Hugs;

Pammie

 

Happy Monday!

10247503_10205906316365435_3721815493439802843_n

Another bright, sunny day out there – it’s only 9:16 a.m. but looks like it’s going to be a very nice SUMMERY day! Predicted high 76 – now tomorrow and into the next few days we’re supposed to get thunderstorms; guess that means I’d better get any errands done today, right? Need to stop at Family Video and rent the movie:”Mom’s Night Out” for the Knit/Movie night tomorrow (never saw it but it sounded like a good ‘chick flick’ for us).

Went to a nice after evening church graduation party for a friends daughter who just got her M.D. – she’s got at least 3 more years college to go (she just got accepted at HARVARD, no less!) – she’s going to be a Criminal Pathologist! She’s always been a very smart young lady who conquered any goal she set out for: Black Belt in Karate, top honors in Med school, etc. so I was super happy to go to her party. Lots of great food – really cute decorating theme: the tables each had one of her medical/college books on it with a chemistry beaker with flowers in it! She had two ‘life sized’ plastic skeletons arranged, standing up, at the head of the food table – one had a paper plate in it’s hand and the other had a sign saying: “Don’t forget to grab a plate!” Fun evening!

I chatted with our choir director last night at practice and asked him, if it would be possible, could we sing (my favorite) “The King of Love My Shepherd is” NEXT Sunday? Our choir will be taking the next few months off for the Summer and we only have 2 more songs to sing. I will be gone the last Sunday for Log Cabin Days and REALLY wanted to be able to sing that song. We’ve been practicing it for almost 3 months now (for some reason the guys sections seem to have trouble with the timing in several sections) – it’s not an easy song, but the words are SO powerful and the musical arrangement is really beautiful (it’s almost like Psalm 23 set to music – almost, but not quite). I was SO happy when the choir director said: “I think we can do that!” YAY! Little requests – happy results! (below is a link to a ‘version’ of the song – not exactly the version we’re singing but close)

http://alturl.com/7yd2z

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

LOTS of great recipes for Father’s Day – thought I’d start early so you can maybe find some you like!

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

Peanut Butter Cup Fudge

1 (14 oz) can sweetened condensed
milk
2 C. semi-sweet chocolate chips
8 T. butter
6 peanut butter cups, coarsely
chopped (or more, if you like more)*

Butter bottom of an 8″ X 8″ pan
& line with parchment paper.
Place milk, butter & chips in a
glass bowl & microwave 1 minute
at 70% power. Stir until smooth, adding
15 seconds at a time more microwaving
if not smooth. Add frozen peanut butter
cups & immediately pour into pan. Freeze
10 minutes then refrigerate several hours.
Cut into squares & serve.

*NOTE: freeze peanut butter cups prior
to making the fudge so they don’t just
melt (cups will not be melted into fudge)

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

Dad’s Greek Salad

4 large tomatoes, seeded/coarsely
chopped
2 1/2 C. (about 6) thinly sliced English
cucumbers
1 small red onion, halved/thinly sliced
1/4 C. olive oil
3 T. red wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried oregano, (optional)
3/4 C. pitted Greek olives
3/4 C. (3 oz) crumbed Feta cheese

Place tomatoes, cucumbers & onion
in large bowl. In small bowl whisk oil,
vinegar, salt/pepper and oregano until
blended; drizzle over salad & toss to
coat. Top with olives & cheese. Serves 8

(recipe: tasteofhome.com)
——————————————-
BBQ Picnic Chicken GRILL

2 cloves garlic, minced
2 tsp. butter
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. chili sauce
2 T. Worcestershire sauce
1 T. celery seed
1 T. prepared mustard
1/2 tsp. salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3 1/2 –
4 lb. each), quartered

In large saucepan saute garlic in
butter until tender; add next 8
ingredients. Bring to boil, stirring
constantly. Remove from heat.
Grill chicken, covered, over medium
heat 30 minutes, turning occasionally.
Baste with sauce & grill 15 minutes
longer or until a meat thermometer
reads 170 degrees F., basting &
turning several times. Makes 8 servings

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

Dad’s Baked Beans

3 (15.5 oz, ea) cans great
northern beans, rinsed/drained
5 hot dogs, sliced
1 1/2 C. ketchup
1/2 C. brown sugar, packed
2 T. molasses
1 medium onion, chopped
1/2 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
In ungreased 2 qt. baking dish
combine all ingredients. Cover &
bake 1 to 1 1/2 hours until heated
through. Serves 8

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

Big Daddy’s BBQ Ribs

3/4 brown sugar, packed
2 T. mesquite seasoning
4 1/2 tsp. garlic powder
4 1/2 tsp. paprika
1 T. dried minced onion
1 T. seasoned salt
1 T. cinnamon
1 T. cumin
1 T. pepper
1 tsp. salt
8 lb. pork spareribs, cut into
serving sized pieces
3 1/2 C. BBQ sauce

In small bowl combine first 10
ingredients; rub over ribs, cover
with foil, refrigerate overnight

Preheat oven 350 degrees F.
Place ribs, bone side down on a
rack in shallow roasting pan. Cover
& bake 1 hour; drain. Brush some
of BBQ sauce over ribs. Bake,
uncovered, 30-45 minutes until
tender, basting occasionally with
sauce. Serves 8

(recipe: tasteofhome.com)
———————————

Crockpot Beef Short Ribs

1/3 C. flour
1 tsp. salt
1/4 tsp. pepper
3 1/2 lb. boneless beef short ribs
1/4 C. butter
1 C. chopped onion
1 C. beef broth
3/4 C. red wine vinegar
3/4 C. brown sugar
1/4 C. chili sauce
2 T. catsup
2 T. Worcestershire sauce
2 T. minced garlic
1 tsp. chili powder

Place flour, salt/pepper in a ziplock
bag – add ribs & shake to coat. Brown
ribs in butter in large skillet then place
in crockpot. In same skillet combine
remaining ingredients – bring to boil,
stirring, then pour over ribs. Cover &
cook on Low 9 hours. Serves 6

(recipe: food.com)
—————————————–
Jalapeno Cheese Corn Muffins

1 C. + 2 T. flour
1 C. cornmeal
1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk*
1/2 C. oil
2 eggs
1 C. sharp Cheddar cheese,
shredded
2-3 small jalapenos

Preheat oven 350 degrees F.
In large bowl combine flour,
cornmeal, sugar, baking soda &
salt – stir with a fork. In large 2-cup
measuring cup pour buttermilk, oil
& eggs – whisk until well combined.
Pour wet ingredients into dry & stir
a few times using a wooden spoon
(do not overmix) – 2-3 times. Chop
jalapenos (remove seeds). Add
cheese & jalapenos to muffin batter;
stir just until there are no more streaks
of flour. Line muffin tin with paper liners &
spray liners with nonstick spray. Bake
12-15 minutes until tops spring back
when lightly tapped. Remove from
oven & allow to set 5 minutes, then
serve.

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

3 Cheese Pasta Bake

1 (16 oz) pkg. ziti pasta
2 (10 oz, ea) jars alfredo sauce
1 (8 oz) tub sour cream
1 (15 oz) tub ricotta cheese
2 large eggs, beaten
1/4 C. grated Parmesan cheese
1/4 C. fresh parsley, chopped
1 C. Mozzarella cheese, shredded

Preheat oven 350 degrees F.
Prepare pasta accordg. to pkg.
directions; drain & pour back into pot.
In large bowl combine alfredo sauce &
sour cream; add cooked pasta & toss to
coat. Spray 9 X 13″ baking dish with
nonstick spray & spoon half of pasta
into prepared dish. In separate bowl
stir together ricotta cheese, eggs, Parm.
cheese & most of parsley. Spread mixture
evenly over pasta & spoon remaining
pasta on top. Sprinkle top with Mozz.
cheese & a little chopped parsley.
Bake 25-30 minutes. Serves 6-8

(recipe: lilluna.com)
———————————————
Not Fried Ice Cream Cake
(overnight recipe)

1 1/2 C. cornflake crumbs
1/3 C. sugar
1/2 C. butter, melted
1 tsp. cinnamon
2 (1.5 quart, ea) containers butter
pecan ice cream, softened/divided

Optional Toppings:
caramel or chocolate sauce
whipped cream
maraschino cherries

In small bowl combine cornflake crumbs,
sugar, melted butter & cinnamon; press
into lightly greased 9 inch spring form pan.
Spoon half of softened ice cream over crust
& level the top. Sprinkle with remaining
crumb mixture. Cover & freeze 1-2 hours
until firm. Top with remaining carton of
ice cream; cover & freeze at least 6 hours
or overnight.

Let cake stand at room temp. 5 minutes before
removing the sides of the pan. Serve with
optional toppings, if desired. Serves 12

(recipe: letsdishrecipes.com)

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

Hope you have a great day ahead!

Hugs;

Pammie

 

The Solution is Achieved!

happy-smiley-emoticon-face-27613930

Although it wasn’t planned, last night saw our knit group having an informal discussion & vote concerning the issue of our MeetUp.com dues. The ladies were open, vocal and ‘ready for bear’ – none of them wanted to give their money to a site. Totally by accident I noticed the day before that one of my members had joined our group on Facebook (I had put up a ‘group’ on Facebook years ago then never did anything with it – it showed we had 3 members – I didn’t even know who the other 2 were!) – that gave me an idea. I mentioned our group on Facebook and the room lit up with rapid conversations – by a show of hands (we had 17 present) it was unanimous that we drop MeetUp.com and go to Facebook! Although the Facebook site doesn’t have all the fancy ‘bells & whistles’, we can still use it as FREE publicity for the group, you can have multiple conversations at the same time via their ‘chat’ feature, we can post photos, upcoming events – and I’m just beginning to learn all the advantages! It will take awhile to get all of our ladies over to Facebook, but I really think this was a huge step forward for us. I spent a good amount of time yesterday copying all the photos we have on MeetUp – guess I really didn’t realize just how many – we’re talking all the way from 2007! In those photos I found two that I copied and sent to two ladies in the group: during the years two of our members died; I found two photos of those ladies with their friend who originally brought them – that was a blessing. I was able to email those photos to the friends. When I mentioned it to those ladies, both of them came to tears and said Thank You – it’s always nice to have a photo of a friend, especially when they’ve passed. Our group has served SO MANY purposes over the years besides just knitting/crochet – all of us have made new friends, we’ve ‘been there’ when one of our members husbands went through needing a mechanical heart (and then a live/human heart), when someone has died in the family/group, when being in the group expanded their concepts of charity work – I’m very grateful to all the ladies over the years – they grew and so did I. 

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

3-Ingredient Peanut Butter Bars

4 medium bananas
2 C. oats
6 T. peanut butter

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Mix ingredients together until
mixture reaches consistency of wet
cookie dough (depending on how
big your bananas are, you might need
to add more oats.) Spread dough evenly
in baking dish & bake 18-20 minutes
until a toothpick inserted into center
comes out clean. Cut into bars.

(recipe: tiphero.com)
—————————–

Tasty Mexican Salad

2 heads romaine lettuce, chopped
(if serving 4 people, add more lettuce)
1 (15.5 oz) can black beans, rinsed/drained
3/4 C. chopped cherry tomatoes
3/4 C. fresh whole kernel corn, uncooked
(can use frozen or canned)
half ripe avacado, diced
chopped cilantro
1/4 C. shredded Cheddar cheese
1/4 C. tortilla chips
salt/pepper, to taste

Honey-Lime Dressing
1/4 C. fresh lime juice
1/4 C. olive oil
2 T. honey
2 T. finely chopped fresh cilantro
1 garlic clove, minced
1 tsp. chopped jalapeno pepper
(can use canned for less heat)

Place lettuce in large bowl & add
salad ingredients one by one, finally
adding cheese & tortilla chips. In
separate bowl mix dressing ingredients;
pour dressing over salad, season with
salt & pepper, to taste.

(recipe: allfood.recipes)
—————————–

Easy Freezer Meatballs

1 1/2 C. soft bread, crusts removed &
cut into small cubes*
1/2 C. milk
1/2 C. tomato juice
1 lb. ground chicken
1 lb. ground pork (not ground
seasoned sausage meat)
1/2 C. onion, finely minced
1 T. jarred pesto
1 T. jarred sweet pepper relish
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 C. fresh parsley, chopped
1/4 C. seasoned or plain bread crumbs
3/4 C. freshly grated Parmesan cheese
2 eggs

In large bowl place soft bread crumbs & cover
with milk & tomato juice – let soak 10 minutes
then use your hands to make a mash out of the
bread or beat with a fork. Add all other
ingredients & gently combine. (try not to over-
work the mixture.) Line a sheet tray with
parchment paper; spray with nonstick spray &
set aside. Place a second tray or cutting board
next to a small bowl of water (this will be used
to scoop meatballs-once all are scooped, they
will be rolled & neatly placed on the sheets)

Preheat oven 375 degrees F.
Using a medium scoop, scoop out 3 1/2 dozen
(42) meatballs, 1 1/2 oz each) onto the cutting
board or tray. Keep the scoop a little wet by
dipping into the water occasionally. Once all
balls have been scooped, wet your hands lightly
& rol each into a ball & place on prepared sheet.
Keep hands moist but not too wet otherwise
the meatballs will get too soft & not keep their
shape. Once the tray is full, place in oven 25
minutes. Remove, cool & place the meatballs
on a second tray lined with parchment paper.
As you remove each ball, wipe off sides so they
are nice & clean before freezing. Make sure you
pick a tray that will fit in your freezer.
Freeze overnight or until firm, then remove to a
gallon zip lock bag & freeze.
As needed, pull out as many as you need.
Makes 3 1/2 dozen meatballs

*Poster used a supermarket bakery Italian bread

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

Guacamole Deviled Eggs

6 large eggs, hard boiled
1 medium avocado
2-3 tsp. fresh lime juice
1 tsp. red onion, minced
1 T. minced jalapeno
1 T. fresh cilantro, chopped
kosher salt/fresh ground black pepper,
to taste
1 T. diced tomato
pinch chile powder (for garnish)

Peel cooked/hard-boiled eggs; cut eggs
in half horizontally & set yolks aside.
In a bowl mash avocado & 2 whole egg
yolks – discard rest. Mix in lime juice, red
onion, jalapeno, cilantro, salt/pepper &
adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of mixture into
the egg white halves; sprinkle tops with
a little chile powder for color – arrange
on a platter. Makes 12 deviled eggs

(recipe: skinnytaste.com)
—————————–

Chicken/Potatoes & Green Beans
(crockpot)

1 1/2 – 2 lb. boneless, skinless chicken breasts
1/2 lb. fresh green beans, trimmed (about
2 1/2 C.)
1.25 lb. diced red potatoes (about 4 C)
1/3 C. fresh lemon juice
1/4 C. olive oil
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
2 garlic cloves, minced

Place chicken in center of crockpot; add
green beans on one side. Mound potatoes
on other side. In medium bowl whisk
together lemon juice, olive oil, oregano,
salt/pepper, onion powder & garlic cloves –
pour evenly over all in crockpot. Cover &
cook on High 4 hours – do not open lid
during cooking time. Serves 4

(recipe: themagicalslowcooker.com)
—————————–
Chocolate Eclair Dream

Crust:
1 C. water
1/2 C. butter
1 C. flour
4 eggs

Filling:
1 (5.1 oz) box instant vanilla
pudding mix
3 C. milk
1 (8 oz) pkg. cream cheese,
room temp.

Topping:
2 C. whipping cream
2 tsp. sugar
– chocolate sauce, for drizzling

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray.

Crust:
In medium saucepan melt butter into
water & bring to boil; remove from
heat & stir in flour. Mix in eggs, one
at a time, making sure each egg is
completely incorporated before
adding next. Spread mixture into
prepared pan, bringing it up sides as
much as you can. Bake 25-30 minutes
until crust is golden brown & bubbly.
Remove & let cool – don’t push down
bubbles.

Filling:
In medium bowl whisk together
pudding mix & milk – refrigerate
15-20 minutes until thickened. In
bowl of stand mixer (or large bowl)
whip cream cheese; add in thickened
pudding to cream cheese until no
lumps remain; refrigerate to cool
until crust is completely cool, about
1 hour.

Whipped Topping:

In bowl of stand mixer (or large bowl)
with whisk attachment, beat whipping
cream until soft peaks form. Slowly add
in sugar & continue beating until stiff
peaks form.

To Assemble:

Once crust is completely cooled, pour
pudding mixture over crust; top with
whipped cream & cut into squares to
serve. Drizzle chocolate sauce over each
serving.

(recipe: Courtney Luper-Facebook)
———————————
Loaded Potato Quiche

Crust:
2 1/2 C. Bisquick mix
6 T. cold butter or margarine
1/4 C. boiling water


Filling:
1 1/2 C. chopped cooked ham
1 1/2 C. frozen diced hash brown
potatoes, thawed
1 1/2 C. shredded sharp Cheddar
cheese (6 oz)
3 medium green onions, sliced
5 eggs
3/4 C. Half & Half
1/4 tsp. ground pepper

3 slices bacon, crisply cooked,
crumbled

sour cream
additional sliced green onions

Preheat oven 350 degrees F.
Spray 9 1/2 ” deep-dish pie plate with
nonstick spray. Place Bisquick in medium
bowl; cut in butter, using pastry blender
(or 2 knives) through mix until crumbly.
Add boiling water, stir vigorously until
soft dough forms. Using fingers dipped
in Bisquick mix, press dough on bottom &
up sides of pie plate, forming edge on rim
of plate. Sprinkle ham, potatoes, cheese &
3 T. onions into crust. In medium bowl
beat eggs, Half & Half & pepper until blended;
pour over ingredients in crust. Bake
1 hour 5 minutes or until knife inserted into
center comes out clean. Let stand 15 minutes
before serving. Top with crumbled bacon,
sour cream & onions, if desired.
Serves 8

(recipe: bettycrocker.com)
———————————
Beef & Spinach Lo Mein

1/4 C. hoisin sauce
2 T. soy sauce
1 T. water
2 tsp. sesame oil
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 lb. beef top round steak, thinly
sliced
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
1 (8 oz) can sliced water chestnuts,
drained
2 green onions, sliced
1 (10 oz) pkg. fresh spinach, coarsely
chopped
1 red chili pepper, seeded/thinly sliced

In small bowl mix first 6 ingredients
Remove 1/4 C. mixture to a large bowl;
add beef & toss to coat. Marinate at
room temp. 10 minutes. Cook spaghetti
accordg. to pkg. directions. In large
skillet heat 1 1/2 tsp. canola oil. Add half
of beef mixture; stir-fry 1-2 minutes until
no longer pink – remove from pan. Repeat
with an additional 1 1/2 tsp. oil & remaining
beef mixture. Stir-fry water chestnuts & green
onions in remaining oil 30 seconds. Stir in
spinach & remaining hoisin mixture; cook
until spinach is wilted. Return beef to pan;
heat throughly. Drain spaghetti; add to beef
mixture & toss to combine. Sprinkle with chili
pepper. Makes 5 servings.

NOTE: Wear disposable gloves when cutting
hot peppers; the oils can burn skin. Avoid
touching your face.

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

Our weather is finally back to being ‘SPRING’ –
we’re in the 60’s during the day; today it’s
bright & sunny which matches my mood –
I’m SO HAPPY the Knit/Crochet group reached
a solution that will work for (almost) everyone!
There are a few who aren’t on Facebook or
don’t have a computer, but I’m sure we can
work something out with them. For the ones
who don’t have a computer, I just print up the
schedule of meetings for the next two months
and any other important information which
would normally be passed by email, I just
create a flyer for, so they’re not left out.
I also let them know last night about some
upcoming events I’d planned: a Yarn Swap
and another Movie Night. The Yarn Swaps
are really fun: if you have anything you don’t
want: yarn, needles/crochet hooks, old patterns/
books, bags, anything pertaining to crochet or
knitting you bring it on that night and we pile
all the ‘stuff’ on a table. If you see something
you want – take it! It doesn’t matter if you
didn’t BRING something – it’s just a ‘take it
if you want it’ event. Sometimes ladies bring
in HUGE bags of yarn – I only remember once
when there was still yarn leftover at the end
of the evening and a lady who works with
a group that makes lap robes for veterans
took it – yarn NEVER goes to waste! The
‘neat’ thing, for me is: sometimes they bring
in small balls of yarn they don’t want – those
are perfect for my knitting baby hats! What
would be something people would normally
throw out is enough for either the brim or
an entire baby hat, for me! (Now, mind you,
it’s not like I don’t already have WAY TOO
MUCH baby yarn, but a gal can dream, right?)

Hope you are enjoying a lovely day – I saw
a small post on Facebook yesterday. It was
a photo of an old woman sitting on a cement
step outside with a big smile on her face. The
person who took the photo said she had just
stopped to say Hello to the old woman when
the woman said: “I always try to go outside
every day – there’s always something nice
happening every day.” Words to us all.

Hugs;

Pammie

 


Good Friday

???????????????????????????????????????????????????????????????????????????

11079365_813069618770208_5366803418541478840_n

As I promised, here’s another day of recipe ideas to, perhaps, help you with your Easter dinner preparations.

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

Carrot Bake

(like a corn casserole,
but using carrots!)

3 (4 oz, ea) jars carrot baby food
1 stick butter, melted
3 eggs
1 C. flour
1 C. packed light brown sugar
1 T. lemon juice
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 8″ square baking dish with
nonstick spray. In large bowl, combine
carrots & butter; mix well. Add
remaining ingredients; mix until
well blended then pour into pan.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Serves 6

(recipe: mrfood.com)
———————————

Holy Cannoli “Cups”!

Cups:
flour (for dusting surface)
2 refrigerated pie crusts
1/2 c. gran. sugar
1 T. cinnamon

Filling:
2 (16 oz, ea) containers ricotta cheese
2 C. prepared whipped cream
1 C. confectioners sugar
1/2 C. gran. sugar
1 1/2 T. almond extract
juice of 2 lemons

1 C. toppings (small choc. chips,
toasted nuts, sprinkles, etc)

Preheat oven 425 degrees F.
In large bowl cream all filling
ingredients (except toppings).
Place mixed filling ingredients
into a large plastic ziplock bag &
refrigerate.
Shells:
Place unrolled pie crusts on a
floured surface. Sprinkle sugar &
cinnamon on top, lightly patting it
down into shells. Cut out circles
using a 2 or 3″ cookie cutter,
depending on the size of your muffin
tins; set aside. Press pie rounds into
greased muffin tins.
Bake 10 minutes until cups are golden
brown; remove & allow to cool. Cut a
bottom corner from the filling bag &
use bag to ‘pipe’ filling into each
cup. Sprinkle cups with your choice
of toppings. Serve immediately (so
they don’t get soggy). Serves 6-8

NOTE: Keep filling & cups separate until
ready to fill.

(recipe: pgeveryday.com)

Portside Cheese Dip

2 (8 oz, ea) pkgs. cream cheese,
softened
3-4 oz. Cheddar cheese spread,
(in refrigerated section)
6-8 oz. sharp Cheddar cheese,
finely shredded
1/4 C. milk
1/4 C. Parmesan cheese
3/4 tsp. garlic powder
3/4 tsp. Worcestershire sauce

Mix all ingredients together in order
listed, until smooth. Refrigerate until
hard. Serve with warm soft breadsticks,
club crackers or whatever dippers you
choose. Serves 8

NOTE: there was a correction on the
posting: also add some Tabasco sauce
and beef bouillon mixed in a little
warm water.

(recipe: from a restaurant in Marquette,
MI)
——————————————-

Eclair Cake

2 (3.4 oz, ea) pkg. vanilla instant
pudding mix, dry
3 1/2 C. milk
12 oz. Cool Whip, thawed
2 (14.4 oz, ea) pkgs. graham crackers

Frosting:
3 T. butter
3 T. milk
3 T. cocoa
1 C. powdered sugar

Blend milk & vanilla pudding mix about
2 minutes; fold in Cool Whip. Layer
graham crackers to cover entire bottom
of a 9″ X 13″ pan (you may need to cut/
shape them to fit). Pour half of pudding
mixture on top & level. Place another layer
of graham crackers to cover entire surface.
Pour second half of pudding mixture on top
& level. Place final layer of graham crackers
on top bumpy sides down, cut to shape to
avoid pits & cracks.
Frosting:
Microwave butter & milk just enough so they
melt together (do not boil). Add cocoa &
powdered sugar; blend together. (This will
be a runnier frosting/glaze). Pour over top of
graham crackers & smooth out. Refrigerate
overnight.

Note: Poster says she usually doubles the frosting
recipe.

(recipe: chef-in-training.com)
————————————–

Cheddar/Bacon/Ranch Pinwheels
(appetizer)

2 (8 oz, ea) pkgs. cream cheese, softened
1 C. mild Cheddar cheese, shredded
1/2 C. cooked bacon, crumbled (about
5 slices)
1/2 tsp. parsley flakes
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt/pepper, to taste
5 (10 inch) flour tortillas

Add all ingredients (except tortillas)
to large bowl; use elec. mixer to combine
on Low, until creamy. Season with salt/
pepper. Divide mixture between tortillas
& spread evenly to coat each tortilla.
Tightly roll up tortillas & wrap in plastic
wrap; refrigerate 2 hours or overnight.
When ready to serve, remove from wrap,
cut off ends & slice into pinwheels.
Makes 50 pinwheels.

NOTE: Can be frozen. Place slices on baking
sheet lined with parchment paper. Place in
freezer until frozen; transfer to a freezer-safe
container or freezer bag. To thaw, place
desired amount of pinwheels on counter for
about 30 minutes before serving.

(recipe: motherthyme.com)
———————————

Easy-Cheesy Ranch Rolls

2 (1 lb., ea) loaves frozen bread dough,
thawed
1 C. grated Parmesan cheese
1/2 C. melted butter
1 envelope Ranch salad dressing mix (dry)
1 finely chopped onion

Divide dough into 18 portions; shape each
portion into a ball. Combine Parm. cheese,
butter & dry dressing in a bowl. Roll each
ball in mixture then place on two greased
9″ square baking pans. Sprinkle tops with
chopped onion; let rise to double size.
Preheat oven 350 degrees F.
Bake rolls 25 minutes or until golden brown.
Remove from pans; serve warm. Makes 18 rolls.

(recipe: russie-Marys Recipe Exchange)
—————————————

Bunch of Crunch Candy
(crockpot)

2 lb. white melting chocolate or
vanilla candy coating
1 1/2 C. creamy peanut butter
1/2 tsp. almond extract
4 C. corn flake cereal
4 C. crispy rice cereal
4 C. mini marshmallows

Break chocolate into small chunks;
place in crockpot. Cover & cook on
High 1 hour. Stir in peanut butter &
almond extract until smooth. Combine
cereals & marshmallows in a huge
bowl. Stir dry mixture into chocolate
mixture in small batches until well
coated. Drop Tablespoonfuls of mixture
onto waxed paper; leave to set. Store
at room temp. in air tight container.

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

Apple Fritter Pancake-Rings

1 C. pancake mix (the kind you
just add water)
sliced apples, sliced to make
‘rings’ (removing core)
powdered sugar
cinnamon
oil, for frying

Prepare pancake mix. Heat oil in large,
deep skillet. Place powdered sugar in
shallow dish and cinnamon in another
shallow dish. Dip cut apples into pancake
mix & fry in oil, 2-3 minutes per side.
When cooked, roll in powdered sugar and
sprinkle tops with cinnamon.

(recipe: allfood.recipes)
==========================

Yesterday, after getting our taxes
done, we stopped to visit my dear
friend Mary (Momma on her blog).
She & I have been friends since
1969; as you can see we like to
goof around together, as well as
‘attempt’ to look semi-normal:

101_0140

101_0139

 

Mary took a photo of my husband & I
when we visited her – here’s HER
photo of us, yesterday- we were just

about ready to go out the
door & drive home.

007-300x280

 

==========================
It’s a beautiful day out there today,
52 degrees F., sun shining, slight
breeze – looks like a perfect Spring
day!

Hope you have a blessed day; today
is the remembrance of Christ’s
crucifixion – but then, three days
later – HE ROSE!

Hugs;

Pammie

More Recipes!

10383087_10205424438160047_8372314590780571681_n

(couldn’t resist – he’s so cute!)

Our weather is still cooperating – today it’s in the 50’s! Made a few trips (post office, drug store & grocery) – upon coming out of the grocery store it was POURING! (It was really windy & hard rain last night – strange weather!). Glad I’ve got my running down for today – more to come in the next few days. Since I really don’t have any big/great news to share, I really didn’t think I needed to post UNTIL I read the length of the Thanksgiving recipes I’d already accumulated (for you!). Here’s more on the Holiday Recipe Hit Parade:

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

Layered Pumpkin Dessert Bars

25 ginger snaps, finely crushed,
about 1 1/3 C.
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz.,ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1 (8 oz ) tub Cool Whip, thawed,
divided
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Mix cookie crumbs & butter; press into
bottom of 9 X 13 baking dish. Bake 10
minutes. Beat cream cheese & sugar
with elec. mixer until well blended. Add
pumpkin & spices; mix well. Add eggs,
1 at a time, beat on Low speed after each
just until blended; pour over crust. Bake
30 minutes or until center is almost set.
Cool 1 hour. Beat pudding mixes & milk
in medium bowl with whisk 2 minutes.
Stir in 1 C. Cool Whip; spread over dessert.
Cover with remaining Cool Whip. Refrigerate
3 hours or until firm; sprinkle top with nuts
before serving. Makes 16 bars.

NOTE: do not add nuts early, as they will
become soft.

(recipe: Kraft foods)
————————————–
Caramelized Pumpkin Soup

2 small pumpkins, about 3 lb
2 C. vegetable broth
2 sweet red peppers
1 1/2 T. olive oil
1 medium Spanish onion
1 T. cayenne pepper
1 tsp. red pepper flakes
1 T. cinnamon
salt & pepper, to taste

Preheat oven 400 degrees F.
Line a baking sheet with aluminum
foil. Cut top off pumpkins & slice in
half; scoop out seeds & membranes.
Brush insides & outsides of halves
with 1 T. olive oil. Cut each half into 1
inch slices. Slice red pepper into 1/4″
slices. Add slices of pumpkin & pepper
to baking sheet & sprinkle with coarse
sea salt & black pepper. Roast pumpkin
& peppers on middle rack 30 minutes;
flipping half way through. Allow to cool
slightly; set peppers aside. Remove skin
from pumpkin & mash flesh; set aside.
In pan on medium-high heat, add 1/2 T.
olive oil & red pepper flakes. Cut onion
in 1/8″ slices & add to pan. Lower heat
to medium & cook onion 10 minutes
until caramelized. In large saucepan add
onion, peppers, pumpkin, vegetable
stock, 1 T. cayenne & cinnamon; blend
all ingredients using an immersion
blender (or, in batches, in a blender).
Heat soup through & simmer 5 minutes.
Add more vegetable stock for thinner
soup. Adjust salt & pepper to taste.
Serve soup & sprinkle with remaining
cayenne, if desired.

(recipe: thelatinkitchen.com)
————————————

Party Carrots

2 lb. carrots, sliced
2 tsp. chicken bouillon granules
8 oz. Velveeta cheese, cubed
2 T. butter
1 (8 oz) pkg. cream cheese, cubed
4 green onions, sliced
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven 350 degrees F.
Place 1 inch water in a large
saucepan; add carrots & bouillon;
bring to boil. Reduce heat, cover &
simmer 7-9 minutes or until crisp-
tender. In another large saucepan,
combine Velveeta & butter; cook &
stir over low heat until melted. Add
cream cheese, onions, salt/pepper;
cook & stir until cream cheese is
melted. Drain carrots; stir in cheese
sauce. Transfer to greased, shallow
2 qt. baking dish. Cover & bake
20-25 minutes until bubbly. Serves 8

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

Cranberry Cornmeal Dressing

3 C. chicken broth, divided
1/2 C. yellow cornmeal
1/2 tsp. salt
1/2 tsp. white pepper
1/2 lb. Italian turkey sausage
links, casings removed
1 large onion, diced
1 large fennel bulb, diced
(about 1 C.)
1 garlic clove, minced
1 egg yolk, beaten
4 C. soft French or Italian bread
crumbs
3/4 C. dried cranberries
2 T. minced fresh parsley
1 T. balsamic vinegar
1 tsp. minced fresh sage
1 tsp. minced fresh savory
1/4 tsp. ground nutmeg

Preheat oven 350 degrees F.
In small bowl whisk 1 C. broth,
cornmeal, salt/pepper until smooth.
In large saucepan, bring remaining
broth to boil; add cornmeal
mixture, stirring constantly. Return
to boil; cook & stir 3 minutes until
thickened. Remove from heat & set
aside.
Crumble sausage into large nonstick
skillet; add onion & fennel. Cook
over medium heat until sausage is no
longer pink. Add garlic; cook 1 minute
longer; drain. Stir in egg yolk & corn-
meal mixture. Add bread crumbs,
cranberries, parsley, vinegar, sage,
savory & nutmeg. Transfer to a
greased 1 1/2 qt. baking dish. Cover
& bake 40-45 minutes or until a
thermometer reads 160 degrees F.
Makes 8 servings.

(recipe: tasteofhome.com)
—————————–
Pineapple-Sweet Potato Bake

6 large sweet potatoes (about
4 1/2 lb.)
1 (20 oz) can pineapple chunks
1 C. sugar
2 T. cornstarch
1/2 C. butter, cubed
16 maraschino cherries
ground cinnamon

Preheat oven 350 degrees F.
Place sweet potatoes in Dutch
oven or large kettle; cover with
water & bring to boil. Reduce heat,
cover & simmer 30-45 minutes until
tender. Drain & cool slightly. Peel &
cut each potato lengthwise into
quarters; cut each quarter into 2-3
wedges. Place in greased 9 X 13 pan.
Drain pineapple, reserving juice. Sprinkle
pineapple over potatoes. In saucepan,
combine sugar & cornstarch; stir in
reserved juice  & blend. Add butter &
bring to boil. Cook & stir 2 minutes until
thickened. Pour over potatoes &
pineapple; top with cherries. Sprinkle
with cinnamon & bake, uncovered,
30-35 minutes or until heated through.
Serves 8

(recipe: tasteofhome.com)
————————————
Green Beans with Almond Butter

1 1/2 lb. fresh green beans, trimmed
3 T. butter, softened
2 tsp. lemon juice
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. garlic powder
dash pepper
1/4 C. slivered almonds, toasted &
finely chopped

Place beans in large saucepan; cover
with water & bring to boil. Cook,
uncovered, 8-10 minutes or until
crisp-tender. In small bowl combine
butter, lemon juice & peel, salt, garlic
powder & pepper. Stir in almonds.
Drain beans & return to pan. Add
almond butter & toss to coat.
Serves 6

(recipe: tasteofhome.com)
—————————–
Roasted Butternut Squash Tossed
Salad

4 C. cubed/peeled butternut squash,
about 1 lb.
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceburg lettuce
1/2 C. Cheddar cheese, shredded
6 T. poppy seed salad dressing, divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted*
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion with
honey, salt, garlic powder & pepper.
Transfer to a 15 X 10X 1″ baking pan
sprayed with nonstick spray. Bake
20-25 minutes until vegetables are
tender, stirring once; cool slightly.
In another bowl combine spinach,
lettuce, cheese & squash mixture.
Just before serving drizzle with 4 T.
dressing; toss to coat. Divide salad
among 8 plates; top with stuffing cubes,
cranberries, almonds & bacon. Drizzle
with remaining dressing. Makes 8
servings.

*To toast almonds:
Preheat oven 350 degrees F.
Spread nuts on a 15 x 10 x 1 baking
pan. Bake 5-10 minutes until lightly
browned, stirring occasionally. OR-
spread in a dry nonstick skillet &
heat over low heat until lightly
browned, stirring occasionally.

(recipe: tasteofhome.com)
———————————

Pecan Pie Bars for a Crowd

6 C. flour
1 1/2 C. sugar
1 tsp. salt
2 C. cold butter, cubed

Filling:
8 eggs
3 C. sugar
3 C. corn syrup
1/2 C. butter, melted
3 tsp. vanilla
5 C. chopped pecans

Preheat oven 350 degrees F.
In large bowl combine flour, sugar &
salt. Cut in butter until crumbly. Press
onto bottom & up sides of two greased
15 X 10 X 1″ baking pans. Bake 18-22
minutes until crust edges are beginning
to brown & bottom is set.
Filling:
Combine eggs, sugar, corn syrup, butter
& vanilla in large bowl; stir in pecans &
pour over crust. Bake 25-30 minutes
longer until edges are firm & center is
almost set. Cool on wire racks. Cut into
bars. Refrigerate until serving.
Makes 6-8 dozen.

(recipe: tasteofhome.com)
———————————

Mushroom/Onion/Sage Stuffing

10-12 C. dried bread crumbs (or 16-18 oz.
loaf rustic white bread)
6 T. unsalted butter (additional 2 T., melted)
4 C. fresh mushrooms, quartered
1 lb. yellow onions, diced
4 large stalks celery, diced
3 large cloves garlic, minced
1/4 C. finely chopped fresh sage leaves
leaves from 2 stalks thyme
2 large eggs, beaten
2 1/2 C. chicken or vegetable stock
1 tsp. poultry seasoning
1 tsp. salt
fresh ground black pepper

Preheat oven 375 degrees F.
Butter a 9 X 13 baking dish. Rinse &
pat dry onions. Heat butter in large
pan; add mushrooms, onions, celery,
garlic & cook until soft, stirring
frequently. Add sage & thyme, season
with salt/pepper; cook 3 minutes then
remove from heat. Beat eggs with
chicken stock & season with salt/pepper,
poultry seasoning. In large bowl combine
bread crumbs & egg mixture; add cooked
vegetables & herbs. Pour into prepared
dish; drizzle with melted butter. Cover &
bake 30 minutes. Uncover & bake an
additional 15-20 minutes or until top
is browned. Cool 10 minutes before
serving. Serves 6-8

(recipe: 12tomatoes.com)
————————————-
Pumpkin Pie Dip

1 (8 oz) pkg. cream cheese, softened
2 C. confectioners sugar
1 C. canned pumpkin
1/2 C. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger

gingersnap cookies, for dipping

In large bowl beat cream cheese &
confectioners sugar until smooth.
Beat in pumpkin, sour cream,
cinnamon, pumpkin pie spice &
ginger until blended. Serve with
gingersnaps. Makes 4 Cups

(recipe: tasteofhome.com)
—————————–
That should be enough for today –
I’m SURE there will be more to
follow in the days ahead. How are
you coming on your holiday
preparations? Think I’m pretty close
to done with the groceries – few
more things to pick up in the next
few days, but close to being done
(Yay!)

We got a big shock Sunday – our
Sunday School teacher (a wonderful
man) Friday, was loading up his truck
with Christmas decorations with hopes
of driving to church to decorate our
classroom when he fell – (not sure if
he was on a ladder or not) but his
face directly hit the top of a small
propane tank (the thin metal rim)
which did severe damage to his
face, both jaws, dislocated his
shoulder & broke his collarbone.
He is now in the hospital, but will
be coming home tomorrow to
recooperate. There are several
oral surgeries in the future, but
he has to heal some for 6 weeks
before they can do anything. You
just never know when life will
change – in an instant. If you are
a praying person, please pray for
Rick. Thanks.

Hugs;

Pammie

Published in: on November 24, 2014 at 2:10 pm  Leave a Comment  
Tags: , , , , ,

Super Happy!

??????????????????????????????????????????????????????????????????????????????

Last night was Knit/Crochet night and one of our ‘long time’ regulars attended after having been absent for a few weeks. She joined our group about 5-6 years ago just before her marriage; they’ve wanted children for years. She’s been through a lot of procedures/surgeries/infusions, etc. but last night she announced she is FINALLY PREGNANT! SO excited for her! (Of course, the group immediately said: “We’ll have to have a shower!” (she’s not due until my birthday, June 18th, so we have lots of time to prepare.) Immediately I began thinking of what I can knit for her (I’m pretty sure she’ll get several blankets – one lady is already planning on making two ‘blue jean’ quilts for her: one for a girl/one for a boy). I’m (for starters) going to knit her a bunny toy (see below) and some baby blocks:

000_0034_square                                      5641455944_35e9712dcc_z

I’m sure, as time goes on, I’ll think of other things – this baby is truly going to be SPOILED, as it should be. She told me last night that her doctor gave her a baby site that gives you updates, week-by-week, as to the size/development of the baby – right now it’s the size of a raspberry! How neat! She said the site gives an ‘idea’ of each stage: first it was the size of a poppy seed, then sesame seed, then blueberry and now a raspberry. (and, of course, I added “Eventually a WATERMELON!) Just super happy for them!!!

Re-reading my post (before publishing) brought back the Bible verse I wrote on our birth announcements for each of our sons; remember, I too, was unable to get pregnant (we tried 8 years, then adopted each son). Here is the verse that’s close to my heart:

“For this child I prayed; and the Lord hath given me my petition which I asked of Him.”  I Samuel 1:27

Well, weather-wise we’re still ‘in the clear’ as far as the ‘white stuff’ – last night it rained lightly and was pretty windy, but no snow – yet. Today: 32 degrees F (perfect ‘snow’ temp), and chance of flurries, low 25 degrees F. tonight. My husband reminded me: “FLURRIES aren’t ‘STICKING SNOW” – I tend to forget – so NOT ready for the ‘real deal’, even IF I live in Michigan!

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

Crockpot Pumpkin Butter

1 (15 oz) can pumpkin
1/2 C. apple juice
3/4 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves

Spray insides of crockpot. In a
bowl combine all ingredients;
pour into crockpot.Cover &
cook on High 4-5 hours, stirring
occasionally until butter is thick
enough to stick to a spoon turned
upside down; or Low 8 hours.
Spoon butter into a jar and allow
to cool completely in refrigerator
before using. It will keep in fridge
up to one week or in freezer up to
6 months.

(recipe: myfridgefood.com)
————————————–
Bacon Chili Corn Chowder

3 slices bacon, chopped into 1/2″ pieces
1 1/2 large yellow onions, diced
1/2 C. scallions, chopped
2-3 T. butter
6 ears corn, shucked/shaved off cob
(5 C.)
1-3 whole Chipotle peppers in Adobo
sauce, diced
1 (4 oz) can diced green chilies
1 (32 oz) can chicken broth
2 C. heavy cream
3 T. cornmeal
salt & pepper, to taste

In large pot cook bacon over medium
heat; once cooked add onion – stir &
cook 3-4 minutes. (optional: remove
some of bacon & use for garnish)
After onions start to soften, add butter,
melt, then add corn. Stir & cook 2 minutes.
Add both chilies; stir & cook 1-2 minutes.
Pour in chicken broth; bring to simmer,
then add cream. In a small bowl add
cornmeal with a little water; mix then
pour into soup. Allow to cook & thicken
for 15 minutes. If you want it thicker,
add a little more cornmeal mixed with
water, then let simmer another 10-15
minutes. Serves 8

(recipe: 12tomatoes.com)
———————————-

Ricotta Spinach Lasagna

1 box lasagna noodles
2 T. olive oil
3 T. butter
3 T. flour
1/2 C. onion, diced
2 (10 oz, ea) pkg. frozen spinach,
thawed
2 lb. Ricotta cheese
3 C. milk, gently warmed
1 c. Parmigiano-Reggiano cheese,
grated & divided
salt & pepper, to taste

Preheat oven 375 degrees F.
In large skillet cook onion in olive oil
4-5 minutes. Add spinach & season
with salt & pepper, saute 5 minutes;
remove from heat to cool.  Combine
ricotta & 3/4 C. Parm. cheese; season
with salt & pepper. In a saucepan, melt butter
& add flour; cook 2-3 minutes. Add warm
milk & bring to a simmer, whisk sell
so there are no lumps, season with salt &
pepper. When sauce comes to a simmer,
cook an additional 5 minutes. Spray a
9 X 13 pan with nonstick spray. Spread
1/2 C. milk/flour mixture in bottom of pan.
Top with 4 lasagna noodles, 1 C. ricotta
mixture & a sprinkling of Parm. cheese.
Repeat same patter for 3 more layers.
Top layer: Spread remaining sauce &
ricotta mixture, sprinkle with Parm.
cheese & bake 35-40 minutes or
until golden brown & bubbly on top.
Before cutting, let it rest 5 minutes.

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

Oven-baked BBQ Chicken


3 cloves garlic, minced
1/4 C. olive oil
1 tsp. smoked paprika
1 T. lemon juice
salt & pepper
1 1/2 C. your favorite BBQ sauce

Cut each chicken breast in half. Place garlic,

olive oil, paprika & lemon juice in a gallon-
sized zip lock bag; add chicken, close bag
securely & turn over several times allowing
chicken to coat. Refrigerate bag 1 hour
(up to 24 hours).

Preheat oven 400 degrees. Spray 9 X 13″
pan with nonstick spray & place chicken
evenly in pan. Sprinkle chicken with salt &
pepper; discard marinade. Cover pan with
foil & bake 40 minutes. Remove foil. There
will be some liquid in bottom of pan;
carefully remove that from pan. Drizzle
BBQ sauce over top of each chicken piece.
Brush sauce around sides so that each
breast is covered. Return to oven, uncovered,
5 minutes longer. Remove from oven, drizzle
more BBQ sauce (if desired) & bake another
10 minutes. (Applying the sauce 2-3 times
will help sauce get sticky.) Serves 6-8

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

Bacon-Pear Salad

1/3 C. vegetable oil
3 T. lemon juice
1 C. (4 oz) shredded Parmesan
cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 tsp. salt
1 large head romaine lettuce,
torn
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled & thinly sliced
1/4 C. minced fresh chives
pepper (optional)

Blend oil, lemon juice, 1/2 C. cheese,
Wors. sauce, garlic & salt in food
processor or blender for 10 seconds.
Toss lettuce, bacon & dressing in
large bowl & arrange on salad plates.
Top with pear slices, chives & remaining
cheese. Sprinkle with pepper, if desired.
Serves 6

(recipe: facebook)
————————————
 Apple Dumplings


3/4 C. flour
1/4 tsp. salt
1 stick unsalted butter, cut into
cubes & chilled well
1/4 to 1/2 C. ice water
2 large Granny Smith apples,
peeled/cored & cut into eight wedges
each
4 T. unsalted butter
1/2 C. brown sugar
1 tsp. cinnamon

vanilla ice cream, for serving

Combine flour & salt in large bowl or
food processor. Using pastry blender
or food processor, cut butter into flour/
salt mixture until it resembles coarse
crumbs with several pea-sized pieces
remaining. Mix in water, one tablespoon
at a time, until dough holds together. Turn
out onto a large sheet of plastic wrap; wrap
tightly into a disk & refrigerate at least 15
minutes.

Preheat oven 350 degrees F.
Roll dough into a large circle on a floured
surface; cut into 16 wedges. Roll each apple
wedge up in a wedge of dough & arrange in
a 8″ X 8″ baking pan. Melt butter in small
saucepan over medium heat; stir in brown
sugar & cinnamon – drizzle over dumplings.
Bake until dough is lightly browned & apples
are softened, about 25 minutes. Serve warm
with vanilla ice cream, if desired. Makes 16
dumplings.

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

Pasta with Butternut Squash

1 box (Barilla) campanelle pasta
1/3 C. bacon, cut into small pieces
1/4 C. olive oil
1/2 C. onion, chopped
1 lb. butternut squash, peeled/
cubed
1 sprig fresh rosemary
1 1/2 C. chicken broth
salt & pepper, to taste

Saute bacon in large skillet over
medium-high heat until crispy; drain
& place bacon on a plate. Heat olive oil
in same skillet; add onions & rosemary-
saute until onions are golden. Add
squash & chicken broth; simmer 10-15
minutes until squash gets soft. Discard
the rosemary. Season with salt & pepper.
Place half of the squash mixture in a
blender & process until smooth. (you can
thin the sauce more by adding more
chicken broth). Return sauce to pan.
Cook pasta accordg. to pkg directions then
toss with sauce. Top cooked mixture
with cooked bacon when serving.
Serves 8

(recipe: barilla.com)
————————————–

Hungarian Goulash
(crockpot)

3 T. vegetable oil
1 lb. fresh mushrooms, sliced
2 medium onions halved & sliced
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 tsp. sea salt
2 lb. lean beef chuck, cut into
1 1/2″ pieces
1/4 C. sweet paprika
3 T. flour
2 tsp. caraway seeds
2 C. beef broth
4 tsp. tomato paste

egg noodles, cooked

Heat oil in heavy pan over medium
heat; add beef & brown. Stir in
paprika, flour & caraway seeds;
cook 1 minute. Add 1 C. beef broth
then transfer to crockpot. Place
remaining ingredients in crockpot;
cook on Low 8-10 hours or until
beef is tender. Serve over cooked
egg noodles.
If you want it thicker, add 1 tsp.
cold water & 1 tsp. cornstarch
to mixture & bring to a boil.

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

Bacon Jalapeno Deviled Eggs

12 large eggs, hard boiled/peeled
1 C. mayonnaise
1 1/2 tsp. rice vinegar
3/4 tsp. ground mustard
1/2 tsp. sugar
2 jalapenos, seeded/chopped
6 pieces bacon, cooked crisp/crumbled
paprika

Slice hard boiled eggs in half, lengthwise.
Remove yolks; place yolks in a bowl. Mash
the yolks with a fork; add mayo, vinegar,
mustard & sugar; stir to combine. Mix in
jalapenos & bacon. Place mixture in a ziplock
bag & cut a small hole in bottom corner of
bag. Using bag as a pastry bag, fill each egg
yolk hole with mixture; sprinkle tops with
paprika. Refrigerate until ready to serve.
Makes 24

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

Pumpkin Pancakes

1 1/4 C. flour
1 1/2 tsp. baking powder
1 1/2 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/8 C. vegetable oil
1 egg, slightly beaten
1 1/2 C. buttermilk (1/8 to
1/4 C. more if needed to keep
batter thinner)
1/3 C pureed pumpkin (or canned)
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla

syrup

In medium bowl add flour, baking
powder, sugar, salt & baking soda;
whisk with a fork to blend. Add
vegetable oil, egg, buttermilk; stir
until mixture is well blended. Add
pumpkin, vanilla & pumpkin pie
spice; stir. Heat frying pan to medium
heat. Oil cooking area slightly & pour
batter on surface in small circles.
(Poster noted she uses 1/2 C. batter
for each pancake). Flip pancake when
you see edges become dry and small
bubbles form & pop on surface. After
flipping, cook another 1-2 minutes.

NOTE: Turning pancakes is much
easier if you spray the spatula with
nonstick spray.

Makes about 9 (4″ – 5″) pancakes.
Serve warm with syrup

(recipe: allfood.recipes)
=====================

Got adventurous last night right before
going to Knit Night and decided I’d tackle
the knit ‘Keyhole Scarf’. I had printed up
about 4-5 different ‘easy’ patterns – still
none of the ‘keyhole’ directions made
much sense to me, but I selected the one
that had the words “EASY/BEGINNER” on
it. So far it’s really ‘easy’ – you just keep
knitting a regular scarf until it’s about
27″ long, then you do the keyhole. I’ve
got about 18″ done so far – am planning
on going on YouTube to watch various
videos on how to do the “Loop Cast On”
(in middle of row) – something I’ve never
done before. Am hoping it works out
really easy – we’ll see. (this would be for
the Historical Society’s winter sale early
in December) – we’ll see how ‘easy’ these
are to knit! (Am still plugging away at the
Broomstick Lace scarf – should have that
finished by end of week. They’re “OK” –
not saying I’m planning on doing another
one any time soon, but I just had to prove
to myself I could remember how to do
it again!

Hope your day is going well and you’re
inside, warm & toasty (that is – IF you’re
in a colder climate!) Tonight is my special
needs group’s Music/Birthday night – those
always go by really fast: I play piano/they sing,
we switch to prayer requests (which means
I & others go around the room with paper
& pen recording their individual request),
we do a general prayer for the requests, then
a quick prayer for the snacks, serve said snacks
and it’s time to go home! Don’t have a lot
planned for the day – just knitting, constructing
a homemade chicken pot pie, then off to my
group!

Hugs;

Pammie

Great Time Yesterday!

10686780_10204291947012608_7984817655550600696_n

(we were at a sports bar – hence the ‘decorations’)

This is just part of the people at the “All Operator Reunion” – some of the people I & my husband worked with at Michigan Bell/AT&T (I’m second row far left/rust colored shirt & glasses, my husband is top row -right end, only guy!). I would guess we had something like 30 people there – nice lunch, great company. You’ve heard me mention my dear friend Mary/Momma before – she was my boss for many years when we both worked all nights (and then, later, when we both transferred to a different office) – she came (a good 1 1/2 hour drive from her house) – here she’s chatting with another friend – she’s on the left:

10710583_10204291948532646_7901236184299689654_n

We’ve been friends for 45 years now – (my husband is in the background in this photo – just noticed!). We all had a nice time catching up – can’t wait for next year’s reunion!

Saturday also found me with the other knit group, helping out. They had collected 300+ knit/crocheted hats/scarves/mittens for the four homeless/warming shelters in our area and some of her group gathered together to put little tags on each item and also to wind yarn into balls. It was a fun time for me getting to meet more of her group (they only meet for 2 hours once a month). The time flew by, we got everything done in 1 1/2 hours! So many nice/lovely hand made items – very nice to see all the work done. I’ve started another scarf for them, this time it’s a thinner white fuzzy yarn done in a very simple pattern. Also working on some bigger baby hats – there was only one tiny baby hat in her collection, so I thought I could ‘beef that up’ a little and make some more. It’s a great group with a great mission: keeping the homeless warm this winter!

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

Crockpot Pumpkin Pie Dump Cake

1 C. granulated sugar
2 (15 oz, ea) cans pumpkin puree
1 T. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box white or yellow cake mix
1/2 C. butter
cinnamon

vanilla ice cream

Combine sugar, pumpkin, pumpkin pie spice
& salt in bottom of crockpot; stir. In separate
bowl combine cake mix (dry) & butter. Using a
fork or pastry blender, cut butter into cake mix
until butter is pea-sized & cake mix is crumbly.
Sprinkle mixture on top of pumpkin puree in
crockpot. Sprinkle cinnamon on top & place a
double layer of paper towels on top of crockpot
(Under lid). Put lid on & make sure it is secure.
(Paper towels will prevent condensation from
dripping onto cake). Cook on Low 3-4 hours or
High 90 minutes – 2 hours. Remove lid & turn
on Warm. Let set on Warm 20-30 minutes then
serve with vanilla ice cream. Makes 8-10
servings.

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

Green Bean/Corn Casserole

1 (10 3/4 oz) can cream of celery soup
1 C. sour cream
1 C. shredded Cheddar cheese
1/2 c. finely chopped onion
2 (14.5 oz, ea) cans French style
green beans
2 C. thawed frozen corn
1/4 C. crushed cheese crackers
butter flavored spray

Preheat oven 350 degrees F.
In large bowl combine soup, sour
cream, cheese & onion; mix in
corn & beans. Transfer to 2 qt.
baking dish sprayed with nonstick
spray. Cover & bake 25 minutes.
Uncover & sprinkle crushed crackers
around outside edges of pan; spritz
crackers with butter flavored spray;
bake 15 minutes more. Serves 8

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

Sweet & Sour Sesame Chicken

10 oz. raw boneless skinless chicken
breast, cut into nuggets
1/8 tsp. salt
1/8 tsp. black pepper
1 egg
1/4 C. flour
1/4 C. chicken broth
1 T. cornstarch
2 T. pancake syrup
2 T. rice vinegar
1 T. ketchup
1/2 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 T. thinly sliced scallions
(red pepper flakes – optional)

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick spray.
Place chicken in large bowl; season with
salt & pepper; add egg, mix well to coat.
Pour flour in a wide bowl. One at a time,
add nuggets to egg mixture; shake to
remove excess then dip into flour –
coating thoroughly. Evenly lay nuggets
on baking sheet. Bake 10 minutes until
chicken is cooked through.

Sauce:
Combine broth with cornstarch in a nonstick
skillet; whisk to dissolve. Heat pan to Medium-
Low; add syrup, vinegar, ketchup, soy sauce,
sesame oil & garlic; mix well. Cook & stir until
thick enough to coat a spoon, 2-3 minutes.
Remove skillet from heat; add chicken & toss
to coat. Plate chicken & sprinkle with sesame
seeds & scallions. (and red pepper flakes, if using).
Makes 2 servings.

(recipe: allfood.recipes)
————————————-

Garlic Shrimp Tortellini Toss

1 (19 oz) frozen cheese tortellini,
thawed
1 1/2 C. peas
2 T. olive oil
1 lb. uncooked medium shrimp,
peeled/deveined
3 garlic cloves, minced
1/2 tsp. salt
1/2/ tsp. dried thyme
1/4 tsp. pepper

Prepare tortellini accordg to pkg.
directions. During last 5 minutes
of cooking, add peas; drain. While
tortellini is cooking, heat olive
oil in large skillet over medium-
high heat. Add shrimp; cook 2
minutes. Add garlic & cook
another 2 minutes until shrimp
turn pink. Add tortellini mixture
to skillet; stir in seasonings &
toss to coat. Serves 4

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

Bacon-Double Cheese Dip
(crockpot)

8 slices bacon, chopped/cooked
crispy
2 (8 oz, ea) cream cheese, softened
1 C. mayonnaise or Plain Greek yogurt
2 (8 oz, ea) pkgs. shredded cheese
(your choice, poster used Swiss &
sharp Cheddar)
2 green onions, finely chopped

Beat together cream cheese &
mayonnaise (or yogurt). Stir in
shredded cheeses; add remaining
ingredients, reserving a little bit
of bacon for topping. Cover &
cook on Low 3 hours until hot &
smooth. Garnish with reserved
bacon. Serve with chips and/or
crackers. Serves 10-12

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

Crockpot Pepper Steak

1 to 1 1/2 lb. beef round steak, cut into
bite sized pieces
1/3 C. flour
1/4 tsp. pepper
1 onion, sliced
1 green and/or red bell pepper, clied
1 (14.5 oz) can Red Gold diced tomatoes
1 (4 oz) can sliced mushrooms, drained
3 T. soy sauce

Hot, cooked rice (recipe serves 4-6)

Place meat in crockpot & sprinkle with
flour & pepper. Stir well to coat then add
rest of ingredients (except rice). Cover &
cook on High 1 hour. Reduce heat to Low
& continue cooking another 8 hours.
Serve over hot rice. Serves 4-6

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

Poor Man’s Philly Beef & Cheese
Sandwiches

2 lb. ground beef
2 pkgs. onion soup mix
1 T. Worcestershire sauce
2 T. butter
1 onion, sliced
8 small sweet peppers or
2 large bell peppers, sliced
salt
6 slices provolone cheese
8 crusty dinner rolls

Cook ground beef in large skillet;
drain grease. Add onion soup mix,
Worsc. sauce & stir. In another deep
skillet over medium-high heat. Add
2 T. butter, dash salt & peppers; cook
until golden & wilted, stirring
occasionally. Once meat has browned,
take 6 slices provolone cheese & lay
over top of meat. Turn off heat & cover
with lid; once cheese has melted, remove
pan from stove. Slice buns in half & spoon
some of the cheese/meat mixture onto the
buns; cover with some sauteed peppers/
onions mixture & serve. Makes 8 sandwiches.

(recipe: Jamiecooksitup.net)
———————————————

Sauerkraut/Potato Casserole

8-10 medium potatoes
1 large bag or can sauerkraut, drained
2 cans cream of mushroom soup
1 C. sour cream
1 can sausage links

Preheat oven 350 degrees F.
Cook potatoes, then peel & slice medium
thick. Place a layer of potatoes in bottom
of 9 X 13 pan. Slice sausage into 1/4 – 1/2
inch thickness. Place half in single layer
over potatoes. Mix together sauerkraut,
soup & sour cream; spread half over
potatoes/sausages. Repeat with another
layer of potatoes/sausages & kraut
mixture. Bake 30-40 minutes, until hot.
Serves 4-6

(recipe: recipelion.com)
———————————


CREAMY NEW ORLEANS PRALINES

3 cups sugar…
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt
in a very large pan (it will foam considerably when
soda is added), and bring to a nice rolling boil.
Add soda, stir and cook until soft-ball is formed when
dropped in cold water. Then remove from heat and
add vanilla. Beat until color changes and candy thickens.
Stir in pecans. Drop by teaspoons onto greased cookie
sheet. (DO IT FAST before the candy hardens).

(recipe: Facebook)
———————————————

Rustic Tuscan Soup

1 loaf Italian bread (18 inch) cut into
1″ pieces
1 T. olive oil
1/2 C. grated Parmesan cheese,
divided
1 tsp. crushed red pepper
8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (15 oz, ea) cans cannellini beans,
rinsed
2 (14.5 oz., ea) cans diced tomatoes,
undrained
2 (14.5 oz ea) cans chicken broth
6 C. loosely packed fresh chopped kale

Preheat oven 400
degrees F.
Spread bread onto baking sheet; drizzle
cut sides with oil; sprinkle with 1 T. Parm.
cheese & crushed pepper; bake 10 minutes.
Cook & stir bacon in large saucepan on
medium heat until crisp. Remove bacon
from pan with slotted spoon; drain on
paper towels. Discard all but 1 T. bacon
drippings from pan; add onions & cook,
stirring, 5 minutes or until crisp-tender.
Return bacon to pan along with beans,
tomatoes, broth & 1/4 C. remaining cheese;
stir. Simmer on medium-low heat 20 minutes,
stirring occasionally. Add kale & cook 10
minutes longer. Serve soup topped with
Italian bread croutons & remaining cheese.
Makes 10 (1 C.) servings.

(recipe: Kraft foods)
—————————————–

3 Ingredient Peach Cobbler
(crockpot)

6 large peaches, peeled & sliced
1 box white cake mix (unprepared)
1/2 C. (1 stick) butter, softened

Place sliced peaches in bottom of
crockpot. Cut butter into cake mix
with a pastry blender until crumbly;
sprinkle over peaches. Place a paper
towel (or dish towel) over top of
crockpot & place lid on top. Cook on
High 2-3 hours or Low 4 hours. Remove
towel & serve.

Great with vanilla ice cream!
Makes 8 servings

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

Our gas prices (happily) are staying the same:
$2.99/9 – YAY!

Our weather has turned a typical Michigan
Fall – clear and about 45 degrees F. right now
at 2:30 p.m. When we left for church this
morning at around 8:40 a.m. it was a ‘balmy’
29 degrees! I’ve heard, from friends, that it
actually snowed a bit on Halloween – I wouldn’t
know, we don’t ‘go out’ and because we live on
a major highway, there are no trick or treaters, so
we both just read or watched tv (totally oblivious
to any ‘white stuff’ that might have fallen from
the sky – must have been very little because it
was gone by morning – YAY!

Stay warm, enjoy your day –

Hugs;

Pammie

PS: This is now my 1,001 st post! (WordPress keeps track for me)

 

WHEW! One less – take a big, deep breath!

tired-woman-yawning-12073585

This has been one of ‘THOSE’ weeks – constant ‘stuff’ needing to be done. Just got off the phone with my grandson’s Mom – YAY (or WHEW!) apparently the ‘powers that be – those who care for him besides me’ somehow thought when I said I wanted to switch from Fridays to Thursdays, it meant NOW. (I meant when school starts). This week & next were supposed to be ‘watch grandson’ Tuesday, Thursday AND Friday – big stuff. I love him dearly but it really wears me out trying to keep him amused! For example, I knew we were going to get him around 10:30 a.m. Tuesday – what I didn’t know was- he wouldn’t be picked up until 5:35 p.m.! USUALLY it’s around 2:30 – so by 3 or so I was getting antsy – by 5, ready for a BIG NAP! Problem with that? Knit Night started at 6:30, I had to leave at 5:50 or so to battle the traffic AND the big thunderstorm. It all worked out – only 8 of us showed up – Panera was a virtual waste land – we had the whole place to ourselves! So, bottom line on grandson – I ‘only ‘ have him next Tues & Thur, not Friday and after that, only on Thursdays after 4 p.m. when I pick him up at the bus stop!

This has been THE craziest year for funerals, also. In the past three months I have been to, (or will be going to) a total of EIGHT funerals! Yesterday afternoon my sweet little old lady (with Alzheimers) that we drive to church had her husband’s memorial service. Being that it was also my special needs group night, I could only stay about an hour for visitation. While there I got a phone call from my ‘partner/other teacher’ for the group saying that she couldn’t come to teach because there had just been a death in HER family. First she outlined that I’d be fine as I’d have another lady as my helper; then she called back about 5 minutes later to tell me she’d forgot – the other lady would be in a teacher training meeting, so I’m on my own! CRAZY NIGHT! We played Bible Bingo and I enlisted the aid of our new helper (who is also a youth pastor at that church) – he’s about 6′ 7″, HUGE, gentle Giant of a man with a big, booming voice. All worked out very well – the kids loved it. As we’re setting up snacks; one of my helpers asks me if I’d heard anything about another friend – No, so she tells me he died Tuesday! Eight funerals in three months! That’s just CRAZY! They were all LOVELY, great people whom I will truly miss. While I’m saying my goodbyes to the family of my Alzheimers lady, a lady from the funeral home says my name. (OK – I thought, not sure if I heard right, but I turned to her) Turns out I was right: she’s the daughter of ANOTHER really dear friend whom I’d sort of lost contact with – who ALSO has Alzheimers now! IN FACT, to make it even stranger: SHE LIVES DIRECTLY ACROSS THE HALL FROM MY LITTLE OLD LADY IN THE SAME SENIOR CITIZENS CONDO! How weird is that?! I chatted with the daughter a bit, got her phone number and said I’d call soon to go see her Mom. As she said: “Maybe she’ll recognize you, maybe she won’t – BUT she’ll make a really good job of ‘faking it’ if she doesn’t! How funny! Ah, Life – sometimes ya just gotta roll with the punches and keep looking up – right?

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

Sauteed Zucchini & Tomatoes

1 T. cooking oil
4 small zucchini, sliced (about 4 C)
1 (14.5 oz) can stewed tomatoes,
undrained
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper; break up tomatoes with
spoon. Cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

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

Crockpot Polynesian Chicken

4 chicken breasts, boneless, skinless

(about 1 1/2 lb),cut into 2″ cubes

1 red bell pepper, cored/seeded & sliced
into 1″ strips
1 (20 oz) can pineapple chunks in natural juice
2 T. soy sauce
2 cloves garlic, minced
2 tsp. freshly grated ginger
1/3 C. honey
2 T. cornstarch

(recommend using 4-7 qt crockpot)
Pour juice from pineapple into small bowl. Mix
soy sauce, garlic, ginger & honey into juice;
whisk to combine. Add cornstarch, stir until
combined. Place chicken in crockpot, add
pineapple chunks. Pour pineapple juice mixture
over chicken. Cover & cook on Low 4-5 hours. Add
bell peppers the last 15 minutes of cooking time.
Serve over a bed of cooked quinoa or brown rice.
Serves 6
(recipe: Peg-Marys Recipe Exchange)
———————————————-
California Baked Potatoes
3 (cold) baked potatoes, cut into spears
1/2 C. Catalina salad dressing
1 T. garlic powder
1 T. parsley flakes

Preheat oven 375 degrees F.
Toss potato spears with salad dressing;
place on a greased cookie sheet. Sprinkle
with garlic & parsley. Bake 20 minutes
or until crispy. Serves 4
(recipe: Kraft foods)
————————————————
Summer Salad w/Baby Greens

3 oz (about 4 C.) baby arugula &
baby spinach mix
5 oz. whole wheat or brown rice
pasta
1/3 C. sun dried tomatoes, sliced thin
2 T. capers, drained
2 T. balsamic vinegar
1 1/2 T. extra virgin olive oil
salt & fresh pepper, to taste
2 T. freshly shaved Parmigiano
Reggiano

Boil pasta in salted water accordg. to
pkg. directions; drain & rinse in cold
water. In large bowl, combine pasta,
baby greens, tomatoes, capers, olive
oil, vinegar, salt & pepper; toss well.
Just before serving top with freshly
shaved Parmigiano Reggiano.
Serves 4

 

(recipe: skinnytaste.com)
————————–


Dale’s “Can’t Stop

Eating it” Salad

2 heads iceburg lettuce, chopped
2 stalks celery, chopped

1 yellow or white onion, chopped

1 C. mayonnaise
2 T. apple cider vinegar
1 C. sour cream
1 T. sugar (or Splenda)
Parmesan cheese
fresh ground black pepper
4-5 slices bacon, fried crisp &
cru
mbled

In large bowl top lettuce with
celery & onion. Mix mayonnaise
with vinegar & drop spoonfuls
over salad. Mix sour cream with
sugar & drop spoonfuls over

salad.Spread dressing evenly over
salad to cover; sprinkle Parmesan
cheese over dressing & grind
black pepper (to taste) over
cheese. Cover with plastic wrap.
When ready to serve,
sprinkle bacon over top
& toss well,to evenly coat
all.
(recipe: Facebook)

———————————–

Party Hamburger Dip
(crockpot)

1 lb. ground beef
1 1/2 lb. Velveeta cheese, cubed
1 can Ro*Tel tomatoes & chilies
1/2 onion, diced
1 (8 oz) pkg. fresh mushrooms,
sliced

Serve with: corn chips, tortilla
chips or crackers

In skillet, brown hamburger, onion
& mushrooms; drain. Add Velveeta
to crockpot; turn crockpot heat to
High & cook until cheese is melted.
Add other ingredients; stir & cook
about 30 minutes. Leave crockpot
on Low while serving.

(recipe: allcrockpotrecipes.com)

————————————–

Super Moist Zucchini/Chocolate/
Pecan Cake

Cake:
1/2 C. butter, softened
1/2 C. canola oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1 tsp. vanilla
1/2 C. buttermilk*
2 C. shredded zucchini

Topping:
1/2 C. brown sugar
1/2 C. chopped pecans
1 C. chocolate chips

Preheat oven 350 degrees F.
In large bowl add 1/2 C. softened
butter, oil, sugar & eggs; mix well,
about 3 minutes. In medium bowl
add flour, cocoa, baking powder,
cinnamon, cloves & baking soda;
whisk until well blended. Pour
1/2 C. butter milk & vanilla into
large bowl; add dry ingredients &
mix until all is well combined. Add
shredded zucchini to batter & mix
until combined. Spray 9 X 13 pan
with nonstick spray; pour in batter
& spread to smooth.
Place nuts, brown sugar & choc.
chips in bowl; toss together &
sprinkle over top of batter.
Bake 35-40 minutes or until
a toothpick inserted into center
comes out clean. Serves 12-15

*if you don’t have buttermilk,
pour 1/2 C. milk into 1 C. measuring
cup, add 1 tsp. vinegar or lemon
juice – stir & let set 5 minutes. Use
in place of buttermilk.

Poster says this cake is great the
next day warmed in the microwave.

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

Crispy Zucchini Fries

1 medium zucchini
1 egg
1/4 C. milk
1 1/2 C. Panko bread crumbs
1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper

marinara sauce, for dipping,
if desired

Preheat oven 425 degrees F.
Cut ends off zucchini, slice in
half then slice each half into
1/2 inch strips. Separate strips
in two, lay face down & slice into
strips (like fries). Crack egg into
loaf pan; beat with fork until
frothy. Add 1/4 C. milk & whisk.
Pour panko crumbs into another
loaf pan; add seasonings & stir
to combine. Dip each zucchini
slice in egg, then in Panko mix.
Place strips on cookie sheet
sprayed with nonstick spray. Bake
20-30 minutes until golden brown
& crispy. Sprinkle with a bit more
salt when they come out of the
oven. Serve with marinara sauce,
if desired. Serves 4

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

Fluffy Strawberry Salad

1 (6 oz) box strawberry or
raspberry Jello
1 C. boiling water
1 C. crushed ice (or 1 C. cold
water)
1 (5.1 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
4 C. miniature marshmallows
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) container fresh
strawberries, cleaned & sliced.

Pour Jello into medium bowl; pour
in boiling water & stir 2  minutes
until dissolved. Pour ice or cold
water in bowl; mix well. If using
cold water, refrigerate until jello
is set up. If using ice, refrigerate
about 10 minutes. Jello should
be as thick as pudding. Pour
crushed pineapple & vanilla pudding
mix in large bowl; stir to combine.
Add marshmallows & Cool Whip;
stir with wooden spoon. Stir Jello
& pineapple mix together, mixing
well to combine. Add sliced berries
to bowl; stir to combine. Cover &
refrigerate at least 1 hour before
serving. Can be made up to 24
hours in advance. Serves 15

(recipe: jamiecooksitup.net)

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

Ooops – forgot to give you:


Peach Coffee Cake

1 (18 1/2 oz) pkg. yellow cake mix
3 eggs, beaten
1 tsp. lemon extract, divided
1/2 C. chopped walnuts
1 (21 oz) can peach pie filling, cut
into smaller pieces
1/2 C. sugar
1/2 C. flour
1/4 C. butter, softened

Preheat oven 350 degrees F.
In large bowl, combine dry cake mix,
eggs, 1/2 tsp. extract, walnuts & pie
filling; stir until well blended. Spread
in greased & floured 9 X 13 pan; set
aside. In separate bowl, mix sugar,
flour, butter & remaining extract with
a fork or pastry blender until crumbly;
sprinkle evenly over batter. Bake 40-45
minutes, until center of cake springs
back when touched. Serves 12

(recipe: Marys Recipe Exchange)
————————————–

Wednesday Wanderings

!!!!!!!!!!!!!!!!!!!!!!!!!cardbeeutifulma9743724-0093

It’s Wednesday – so far, not a very ‘busy’ day other than lots of catching up on paperwork for both my special needs group, knit group AND paying bills. Was able to get some RESTFUL sleep last night as the construction crew was not in front of our house, doing all their NOISY repairs.

Gas prices around here are now down to $3.49/9 – amazing!

Good Knit/Crochet night last night – 15 attending and one new lady. I’m glad it’s slowly growing; summer is usually the time when we lose some of our people just due to vacations/traveling/or ‘it’s too hot’ to go out!

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

S’Mores Muffins

1 1/2 C. flour
1/2 C. graham cracker crumbs
1/4 C. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/2 C. buttermilk*
1/4 C. vegetable oil
3/4 C. semi-sweet chocolate chips
1 1/4 C. mini marshmallows, divided;
reserve enough to place a few on the
tops of each muffin

Preheat oven 375 degrees F.
Grease a 12-cup muffin tin; set aside.
In large bowl combine dry ingredients.
In separate bowl combine egg, buttermilk
& oil; mix until combined. Stir wet mixture
into dry mixture, just until moistened. Fold
in chocolate chips & mini marshmallows.
Fill muffin tins 3/4ths full; sprinkle tops
with extra marshmallows. Bake 15-18 minutes
or until they test done. Cool 5 minutes before
removing to wire racks to cool. Makes 12 muffins

*if you don’t have buttermilk: pour 1 T. lemon
juice or vinegar in a 1 C. measuring cup, then fill
rest of cup with milk. Stir and let set 5 minutes =
you now have 1 Cup buttermilk!

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

Farmer’s Market Corn Toss

1 T. olive oil
1 small sweet onion, chopped
1 red pepper, chopped
2 ears corn on cob, kernels removed
1 large zucchini, sliced
1/4 C. chopped fresh parsley
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese,
divided

Heat oil in large skillet on medium
heat; add onions & peppers – cook &
stir 3 minutes. Stir in corn & zucchini;
cook & stir 5 minutes or until all
vegetables are crisp-tender. Remove
from heat. Stir in parsley, pepper &
2 T. cheese. Top with remaining cheese.
Serves 6 – (about 2/3 C. each)

(recipe: Kraft foods)
———————————-

Crunchy Asian Salad

1 (.7 oz) envelope Good Seasons
Italian Salad dressing mix
1/2 C. sugar
2 T. soy sauce
2 (3 oz. ea) pkgs. ramen noodle
soup mix
2 (16 oz, ea) pkgs. coleslaw blend
(cabbage slaw mix)
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 c. sliced almonds, toasted

Prepare dressing mix in small bowl
as directed on pkg; stir in sugar &
soy sauce. Break up noodles; place
in large bowl. (discard seasoning pkts)
Add coleslaw blend, onions, sunflower
kernels & almonds; mix lightly. Add
dressing; toss to coat. Makes 12
servings (1 C. each)

(recipe: Kraft foods)
———————————-

Chicken Fajita Skillet

4 C. diced Russet baking potatoes
kosher salt, to taste
1 T. cooking oil
4 thinly sliced chicken cutlets, cut
into bite-sized pieces
1/2 tsp. black pepper
1/4 tsp. salt
1 C. diced green bell pepper
1 C. diced onion
1 C. shredded Cheddar cheese
4 eggs

1 C. salsa
1/2 C. sour cream
fresh avocado slices
chopped cilantro (garnish)

Preheat oven 450 degrees F.
Line a baking sheet with parchment
paper or aluminum foil. Spread cut
potatoes in single layer on sheet,
sprinkle with salt & bake 30-35
minutes. Heat oil over medium-high
heat in large skillet. Sprinkle chicken
with salt & pepper to evenly coat; add
to hot skillet & brown. Add onions &
peppers; reduce heat & cook until
onions & peppers are soft & chicken
is cooked through; remove from heat.
In separate pan or skillet, cook eggs to
your liking (poached/scrambled/fried, etc.)
When potatoes are done, add to skillet
with chicken, etc; toss to combine then
cover with cheese & top with cooked
eggs, salsa & sour cream. Garnish with
avocado/cilantro & serve hot. Serves 4

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

Sweet & Tangy Broccoli Slaw

2 T. cooking oil
2 T. distilled white vinegar
1 T. granulated sugar
2 tsp. zesty honey mustard
1 (12 oz) pkg broccoli coleslaw
1/3 C. raisins
1/4 C. sunflower kernels, roasted &
salted

Stir together oil, vinegar, sugar &
mustard in large bowl until combined.
Add remaining ingredients; toss to mix.
Serves 6 (about 2/3 C. each)

(recipe: readyseteat.com)
——————————-

Crockpot Santa Fe Chicken

1 1l2 lb. chicken breasts
1 (14.4 oz) can diced tomatoes with mild
green chilies
1 (15 oz) can black beans, rinsed & drained
1 (8 oz) pkg. frozen corn
1/4 c. chopped fresh cilantro
1 (14.4 oz) can chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper (to taste)
salt, to taste

cooked rice or warmed tortillas

Combine chicken broth, beans, corn,
tomatoes, cilantro, scallions, garlic
powder, onion powder, cumin, cayenne
pepper & salt in crockpot. Season chicken
breasts with salt, then lay on top. Cook on
Low 10 hours or on High 6 hours. One half
hour before serving, remove chicken &
shred. Return chicken to crockpot & stir
meat in. Adjust salt & seasoning to taste.
Serve over cooked rice or on warmed tortillas.
Serves 8

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

Summer Spaghetti Salad
(overnight recipe)

16 oz. spaghetti noodles
1 bottle zesty Italian salad dressing
(small bottle)
1 tomato, chopped
1 cucumber, peeled & chopped
1/4 C. chopped onion (or less)
1 can chopped black olives, drained
1 pkg. dry Italian seasoning
4 oz. shredded Cheddar cheese (or more)
6 oz. grilled chicken or ham, cut into
bite-sized pieces

Cook, drain & rinse spaghetti with cold
water. Add remaining ingredients. Cover &
refrigerate overnight.

(recipe: Rhonda-justapinch.com)
——————————–

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan. Mix
brown sugar and cinnamon together in a
bowl and set aside. Beat white sugar and
butter together in a bowl using an electric
mixer until smooth and creamy. Beat in eggs,
1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in
another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth. Pour half the
batter into the prepared loaf pan. Next add half
the apples and half the brown sugar cinnamon
mixture. Lightly pat apple mixture into batter.

Pour remaining batter over apple layer; top with
remaining apples and add more brown sugar/cinnamon
mixture. Lightly pat apples into batter; swirl brown
sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted
in the center of the loaf comes out clean, 30 to 40 minutes.

(recipe: Facebook)
————————————————–
Easy Cheesy Potato Bake

2 C. grated Cheddar cheese, divided
1 1/2 C. ham, chopped
1 C. sour cream
1 large onion, thinly sliced
6 medium potatoes

Preheat oven 350 degrees F.
Slice potatoes into 3/4 ” pieces; split onion
into rings. Combine potatoes & onions in
microwaveable bowl. Microwave on High
10 minutes, stirring once during cooking.
Remove from microwave; mix with sour
cream, ham & 1/4 C. cheese. Place in
greased baking dish; sprinkle top with
remaining cheese. Bake 45 minutes



(recipe: Facebook)
——————————————-

7 Layer Bars (cookies)

1 stick butter
1 C. graham cracker crumbs
1 c. milk chocolate chips
1 C. butterscotch chips
1 C. semisweet chocolate chips
1 C. shredded coconut
1 C. chopped pecans
1 can sweetened condensed milk

Preheat oven 350 degrees F.
Melt butter in 8 X 8 baking pan; stir in
graham cracker crumbs; pat evenly in
bottom of pan. Sprinkle other ingredients
(except milk) in layers in pan. Pour milk
evenly over top and bake 25-30 minutes.
Let cool & cut into bars.

(recipe: Rhonda G-Marys Recipe Exchange)
===========================

Not much else going on at the moment; tomorrow is the funeral
for my Friend’s husband. Friday is grandson, Saturday is Sunday
School Picnic – so it looks like today is my ‘relax’ day (before
going to my special needs group later this evening. Our
weather has been warm, but we didn’t get the thunderstorms
they predicted for last night. We actually COULD use some rain;
it’s been rather dry lately.

Hope you are able to enjoy a nice Summer day. Remember:
Life is full of blessings – you just have to look for them!

Hugs;

Pammie