It’s Thursday already – where did the week go?

(thought he was cute – had to share!)

This has been a really EASY week for me (probably shouldn’t say that too loud, right?). Tuesday was the Fourth of July holiday – yes, my husband & I went to Panera Bread to ‘represent’ the knitting group (see previous blog) – one of my ladies actually came out so we enjoyed our dinner & chatting – we stayed about 1 1/2 hours before going home (possible ‘new’ member didn’t come). Wednesday, due to the holiday, we didn’t have my special needs group – so another FREE day! Today I got a text – Could I watch my two grandsons from 9 – 11 a.m.? SURE – easy-peesy, 2 hours! (I’ve learned – NEVER count on something that sounds that easy). Got there at 9 a.m. & Mom had to go into work for just a ‘few’ hours (their lady chef did a really nasty cut on her hand & couldn’t chop vegetables). Got a text – “Looks like it’s going to be 12:30 – are you good with that?” SURE (what else was I supposed to say?). At around 1:25 or so she arrived home – oh well, it wasn’t a BAD day – the baby was in a really good mood in spite of his teething/drooling BIG TIME (know there’s a bottom tooth soon to be making it’s appearance). Did a quick stop at the grocery store & drug store & now I’m home! YAY! I made too many baked beans for our Fourth dinner so took most of them to son’s house – not exactly sure WHAT we’re having for dinner yet. Bought some nice pork chops – we ‘could’ have them with mac & cheese (leftovers); we’ll see.

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

Pink Flamingo Cake
(2-day recipe)

Poster said this one is good for
baby/bridal showers because of
it’s pink color


Cake:
1 box white cake mix
1 (3.5 oz) pkg. cherry Jell-O
3/4 C. vegetable oil
3/4 C. buttermilk*
3 eggs

Icing:
1 (8 oz) can crushed pineapple,
undrained
1 (3.4 oz) pkg. instant vanilla pudding
mix
1 (16 oz) tub Cool Whip, thawed
1 (8 oz) jar maraschino cherries, chopped
in half,  plus some juice

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
In large bowl mix dry cake mix, Jell-0
(dry), oil, buttermilk & eggs ; beat
using elec. mixer until smooth &
well combined, about 2 minutes.
Pour batter into prepared pan &
bake 30-35 minutes until center
springs back when pressed lightly.
Allow to cool completely.

Icing:
In medium bowl place crushed
pineapple (undrained). Sprinkle
pudding mix over & stir with a
spoon until well combined. Stir
in Cool Whip until fully incorporated.
Add cherries to mixture along with
enough cherry juice to tint the
mixture light pink. Stir until well
combined, adding more cherry
juice for color if needed. Frost
cake. Cover cake & refrigerate
2-3 days before serving.

*In place of buttermilk:
Pour 1 T. lemon juice or vinegar
into a 2-cup measuring cup &
fill cup to 3/4 C. with milk. Stir
& let stand 5 minutes – now you
have buttermilk.

(recipe: southernplate.com)
——————————
Summer Fresh Corn Salad

2 ears fresh corn, shucked
1 C. fresh baby carrots
1/2 C. chopped bell pepper
1 fresh jalapeno pepper, seeded/
minced
1/2 C. pitted black olives, chopped
1/3 C. sliced scallions
1/2 C. chopped fresh tomato
1/2 C. crumbled feta cheese
2 T. chopped fresh cilantro
1/2 tsp. dried oregano
salt/pepper, to taste
1/8 tsp. garlic powder
2 T. olive oil
1 T. balsamic vinegar (white if you
have it)

Boil corn & carrots in salted water
3-4 minutes – drain & cool in VERY
cold water (they should be cooked
a little but still be crunchy). When
corn is cooled enough to handle, trim
end of corn so it stands easily and,
using a utility knife, cut kernels off
sides of corn cob. Chop carrots; place
all ingredients in large bowl & mix
well. Chill salad before serving.
Serves 4-6

(recipe: palatablepastime.com)
———————————
Easy Sticky Chicken

3-5 lb. bone-in/skin on chicken
1 C. ketchup
1 C. honey
1 C. brown sugar
1/2 C. soy sauce
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Mix ketchup, honey, brown sugar,
soy sauce & garlic powder in a
sauce pot & bring to boil over
medium heat, stirring constantly.
Arrange chicken pieces in a 9 X 13″
baking dish & pour sauce over it.
Turn chicken to coat thoroughly
& bake 45 minutes, turning
chicken at end of 45 minutes &
baking 30 minutes more.

(recipe: 77recipes.com)
———————————
Skinny Greek Salad

1 bag romaine lettuce (about
6 C.)
1 large cucumber, peeled/chopped
(about 2 1/2 C.)
3 medium tomatoes, chopped (about
2 1/2 C. or cherry tomatoes, chopped)
1 medium red onion, chopped (1 C.)
16 Kalamata olives, sliced in half
1/2 C. feta cheese, crumbled

Dressing:
3/4 C. light Caesar vinaigrette or
light balsamic salad dressing
3/4 tsp. dried oregano

1/3 C. feta cheese

In large bowl add all salad ingredients
except feta cheese – refrigerate until
ready to serve. In small bowl add
dressing ingredients – whisk to blend
well & refrigerate until ready to toss.
To serve, toss salad with dressing &
divide on 4 plates. Top each with
2 T. feta cheese (if you’re serving
buffet style, add feta to salad just
before tossing). Serves 4

(recipe: all-my-recipes.com)
———————————–

Zucchini Fritters

1 1/2 lb. zucchini, grated
1 tsp. salt
1/4 C. flour
1/4 C. crumbled feta cheese
2 cloves garlic, minced
1 large egg, beaten
salt/pepper, to taste
2 T. olive oil
2 T. minced fresh dill

sour cream, plain yogurt – suggested
toppings

Place grated zucchini in a colander
or strainer over the sink. Add 1 tsp.
salt & gently mix. Let stand 10 minutes;
drain using a cloth or paper towels (to
remove most of moisture from zucchini).
In large bowl combine zucchini, flour,
feta, dill, garlic & egg – season with salt/
pepper. Heat oil in large skillet over
medium-high heat. Once oil is warm,
scoop a tablespoon of mixture for each
fritter into the oil. Flatten scoops using
a spatula & cook until underside is golden-
brown, about 2 minutes. Flip over & cook
on other side 1-2 minutes. Serve with sour
cream, plain yogurt or plain. Serves 4

(recipe: 12tomatoes.com)
———————————

Chicken & Summer Squash
(crockpot)

3 lb. boneless skinless chicken
breasts
2 (10.5 oz, ea) cans cream of
chicken soup
4 small summer squash, sliced
(poster used yellow squash)
16 oz. sour cream
1 large yellow onion, diced
1 1/2 C. Cheddar cheese, shredded
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T. butter, room temp.
1 C. bread crumbs
dried parsley, optional garnish
paprika, optional garnish

hot cooked rice or pasta to
serve 8

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom of crockpot. In
large bowl mix soup, sour cream,
onion, cheese, garlic salt, pepper
& butter. Fold in sliced squash &
mix well to coat – pour over
chicken. Sprinkle bread crumbs on
top. Cover & cook on Low 8 hours
or High 4-5 hours. (chicken should
be fully cooked when it reaches
165 degrees F. using a thermometer).
Serve over hot cooked rice or pasta
& garnish with dried parsley and/or
paprika. Serves 8

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

Taco Casserole

1/2 lb. ground beef
1 large onion, finely chopped
2 T. minced fresh garlic
1 bell pepper, chopped
seasoning salt
black pepper (can use cayenne, if
desired)
1 C. water
2 tsp. dried chili pepper flakes
1 bottle taco sauce
2 (4 oz, ea) cans diced green chiles
1 (14 oz) jar sliced ripe olives,
drained/divided
1 (1 1/4 oz) pkg. dry taco seasoning
mix (you can use 2 pkgs. if desired)
1 (4 1/2 oz) pkg. taco shells, broken
into pieces
4 C. shredded Cheddar cheese, divided
1 large tomato, chopped
3 sliced green onions

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
Cook ground beef, onion, bell pepper,
chili flakes & garlic until beef is no
longer pink; drain then season with
seasoning salt/black pepper. Stir in
water, taco sauce, green chiles, half
of olives & taco seasoning mix. Cook
on Low heat 6-8 minutes. Layer half
of broken shells in prepared dish.
Cover with half meat sauce; sprinkle
with 2 C. cheese – repeat with
remaining broken shells, meat sauce &
top with remaining cheese*. Bake
20 minutes until bubbly & cheese is
melted. After baking, sprinkle top with
remaining olives, tomatoes & green onions.

*You can add cheese last 10 minutes of
baking time to prevent cheese from getting
hard.

(recipe: americantimesfood.com)
——————————————–
Summer Blueberrie “Slump”
(like a cobbler)

Filling:
4 C. fresh or frozen blueberries
1/2 C. sugar
1/3 C. water
2 tsp. fresh lemon juice
1 tsp. lemon zest
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1 1/2 C. flour
2/3 C. milk
3 T. sugar
3 T. butter
2 tsp. baking powder
1/2 tsp. salt

vanilla ice cream or whipped
cream – garnish, optional

In large bowl whisk flour, sugar,
baking powder & salt; stir in
milk until a shaggy dough forms –
do not over mix. Cut in butter
utnil mixture is fully incorporated.
In large saucepan or skillet over
medium-high heat, stir together
blueberries with sugar, water, lemon
juice & zest, cinnamon & nutmeg –
bring to boil. Stir in vanilla & cook
another 1-2 minutes. Break off
pieces of dough & drop them
(carefully) onto blueberry mixture.
Repeat until dough covers most
of blueberries then cover & reduce
heat to Low. Cook 27 minutes until
biscuits are cooked through. (make
sure not to uncover biscuits as
they’re cooking as this will allow
steam to escape & they won’t
rise or cook properly).
Uncover & serve hot with whipped
cream or vanilla ice cream.

(recipe: americantimesfood.com)
========================

Our weather is typical July for
Michigan-in the 80’s & sunny with
a slight breeze; today it’s 86 with
a 40% chance of thunderstorms
later & tomorrow. Rain is good;
we need it for the people who
grow gardens.

I’ve noticed that the day after
the Fourth of July our gas prices
skyrocketed from $2.26/9 to
$2.49/9 – that was a surprise!
At least they let the people who
had to travel enjoy some lower
prices, right?

Hope your week is turning out
the way you like!

Hugs;

Pammie

 

 

Happy Thursday!

Not much going on around here – babysitting today: older grandson (11) will be dropped off here from 8 a.m. – 12:45 p.m. then he & I will go to his house to ‘child/babywatch’ both boys until around 4:30 – for me, that’s a kind of EASY day!

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

Vanilla Cream Fruit Tart

3/4 C. butter, softened
1/2 C. powdered sugar
1 1/2 C. flour
1 (10 – 12 oz) pkg. white
baking chips, melted/cooled
1/4 C. heavy whipping cream
1 (8 oz) pkg. cream cheese,
softened
1/2 C. pineapple juice
1/4 C. granulated sugar
1 T. cornstarch
1/2 tsp. lemon juice
1 1/2 – 2 C. fresh strawberries,
hulled/sliced
1 C. fresh blueberries
1 C. fresh raspberries

Preheat oven 300 degrees F.
Cream butter & powdered sugar
until light & fluffy. Beat in flour
(mixture will be crumbly). Pat
into greased 12 inch pizza pan &
bake 25-28 minutes until lightly
browned; cool. Beat melted chips &
cream until smooth. Beat in cream
cheese until smooth & spread over
crust. Refrigerate 30 minutes. In
small saucepan combine pineapple
juice, gran. sugar, cornstarch &
lemon juice – bring to boil over
medium heat. Cook & stir until
thickened, about 2 minutes – cool.
Arrange berries over cream cheese
layer on crust; brush top with
pineapple mixture & refrigerate
1 hour before cutting & serving.
Serves 12

(recipe: tasteofhome.com)
——————————

Crunchy Asian Broccoli
Coleslaw

1/2 C. zesty Italian salad dressing
2 (3 oz, ea) pkgs. ramen noodle soup
mix, any flavor
2 (12 oz, ea) pkgs. broccoli slaw
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 C. sliced almonds, toasted

Mix dressing with seasoning packet
from 1 soup mix pkg (discard remaining
seasoning packet or reserve for another
use). Break noodles apart & place in
large bowl. Add slaw, onions, sunflower
kernels & nuts; mix lightly. Add dressing
mixture & mix lightly. Serves 9 (1 C. each)

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

Tomato/Onion Phyllo Pizza

5 T. butter, melted
14 sheets phyllo dough (14 X 9″)
7 T. grated Parmesan cheese, divided
1 C. shredded mozzarella cheese
1 C. thinly sliced onion
1 lb. plum tomatoes, sliced
1 1/2 tsp. minced fresh oregano
(or 1/2 tsp. dried)
1 tsp. minced fresh thyme (or
1/4 tsp. dried)
salt/pepper, to taste

Preheat oven 375 degrees F.
Brush a 15 X 10 X 1″ baking sheet
with some of the melted butter.
Unroll phyllo dough & cut stack
into a 10 1/2 X 9 inch rectangle;
discard scraps. Line bottom of
prepared pan with 2 sheets phyllo
(sheets will overlap slightly). Brush
with butter & sprinkle with 1 T. Parm.
cheese – repeat layers 5 times (keep
dough covered with plastic wrap
& a damp towel until ready to use
to prevent from drying out). Top
with layers of remaining phyllo
dough; brush with remaining
butter. Sprinkle with mozz. cheese.
Arrange onion slices & tomatoes over
cheese & sprinkle with oregano,
thyme, salt/pepper & remaining
Parm. cheese. Bake 20-25 minutes
until edges are golden brown.
Makes 28 slices.

(recipe: tasteofhome.com)
——————————

Crockpot Sesame Chicken

3-4 boneless skinless chicken breasts
salt/pepper
1 C. honey
1/2 C. soy sauce
1/2 C. diced onion
1/4 C. ketchup
2 T. olive oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
2 tsp. cornstarch dissolves in 3 T. water
sesame seeds

Season chicken lightly with salt/pepper &
place in crockpot. In a bowl combine honey,
soy sauce, onion, ketchup, oil, garlic & pepper
flakes – stir & pour over chicken. Cover & cook
on Low 4 hours or High 2 hours just until
chicken is cooked through. Remove chicken
from crockpot using a slotted spoon. Dissolve
2 tsp. cornstarch with 3 T. water & pour into
crockpot sauce; stir to combine. Cover & cook
sauce on High 10 minutes until sauce has
thickened. Shred chicken using 2 forks & return
to pot – toss with sauce before serving. Sprinkle
servings with sesame seeds.

(recipe: familyfreshmeals.com)
————————————-
(this is what I’m making for dinner
tonight!)

20-Minute Tortellini Bake

4 C. tortellini (can be frozen or
refrigerated)
1 1/2 C. spaghetti sauce
1 to 1 1/2 C. shredded mozzarella
cheese
2-3 T. grated Parmesan cheese
parsley, garnish (optional)

Preheat oven 350 degrees F.
Cook tortellini accordg. to pkg.
directions, 8-10 minutes. Drain &
toss with desired amount of
spaghetti sauce. Spray 1 1/2 qt.
baking dish with nonstick spray
& pour tortellini into dish.
Top with both cheeses. Bake
8-10 minutes. During last
couple of minutes turn on broiler
& broil top so cheeses get slightly
browned. Sprinkle with parsley,
if desired & serve. Serves 4

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

3-Bean Macaroni Salad

1 C. uncooked elbow macaroni
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can great Northern beans,
drained/rinsed
1 green bell pepper, chopped
3/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. zesty Italian salad dressing
2 T. chopped fresh dill

Cook macaroni in large saucepan
accordg. to pkg. directions, omit
salt & adding green beans to boiling
water last 2 minutes; drain. Rinse
with cold water; drain again. Place
macaroni mixture into large bowl.
Add remaining beans, peppers &
onions – mix lightly. Mix remaining
ingredients until blended & add to
salad – toss to coat.
Makes 16 servings (1/2 C. each)

(recipe: kraftrecipes.com)
—————————–

BLT Dip

1 1/2 lb. bacon, cooked/drained/
crumbled/divided
2 C. shredded mozzarella cheese
2 (8 oz, ea) pkgs. cream cheese,
softened
1/2 C. sour cream
1/4 C. mayonnaise
1 C. Cheddar cheese, shredded
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1 T. mustard
2 C. chopped/seeded tomatoes
1 1/2 C. shredded iceberg lettuce
salt/pepper, to taste

toasted bread rounds, crackers
or pita chips for serving

Preheat oven 350 degrees F.
Spray 1 1/2 quart baking dish
with nonstick spray. Set aside
3/4 C. cooked/crumbled bacon.
In large bowl combine remaining
bacon, cream cheese, shredded
cheeses, sour cream, mayonnaise,
Ital. seasoning, garlic powder, salt/
pepper, mustard. Spoon mixture
into prepared dish. Bake 25-30
minutes until hot & bubbly. Sprinkle
chopped tomatoes, remaining 3/4
C. bacon & lettuce over hot dip.
Serve immediately with suggested
bread rounds/crackers/pita chips.

(recipe: simple recipes – Facebook)
——————————-

Strawberry Banana Frozen Yogurt Bars

10 1/2 graham crackers
3/4 C. frozen strawberries
1/2 C. banana, chopped
1 C. plain Greek yogurt
1 heaping Cup Cool Whip, thawed
1 tsp. vanilla

Line 9″ square baking pan with foil. Be
sure ends of foil extend up & over sides
of pah. Arrange half of graham cracker
pieces into 3 rows of 7 pieces each along
bottom of pan. Place strawberries in a
blender & pulse; add banana & blend.
Spoon fruit into a medium bowl; stir in
Cool Whip, yogurt & vanilla. Spread over
graham pieces in pan & top with remaining
graham pieces, placing them over bottom
layer. Freeze 4 hours. Lift dessert from pan
& let stand 5 minutes then cut between
graham crackers into 21 bars.

(recipe: yummly.co.)

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

Our weather has been rather ‘early’
Summer – in the mid 70’s, cloudy
with scattered rain. Hey, we’re not
‘roasting’ so I guess that’s OK – don’t
have to run the air conditioning with
it like this.

Gas prices have dropped, again, to
$2.29/9 so I’m happy (total fill up
yesterday – yay!).

Hope you’re having a GREAT week,
so far!

Hugs;

Pammie

Getting Ready!

Tomorrow is LOG CABIN DAY and this is what I’ll look like

It’s a fun-filled day – lots to see & do; it is a celebration of our state’s Log Cabin celebration. Every year the Waterford Historical Society puts on this event (this will be my ninth year participating. Our group gets together to demonstrate old-fashioned crafts: knitting, crochet (and along with us is my friend Tracy who spins). This year they’ve cut down our days from 2 to one, and cut the time from 9 – 5 to 10 – 4 p.m. so it will be a VERY fast day for me. There is SO much to see: a local alpaca farm brings out 2 of their alpacas (they have them in a small pen & you can pet them), there’s a small steam locamotive train on raised tressels (it’s about shoulder height), wood carvers, lace (tatting) makers, lots of food & music plus touring the antique buildings (AND a white elephant sale!). It’s a great family event.

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

Fresh Strawberry Muffins

2 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt (or 1/4 tsp
sea salt)
1/2 C. unsalted butter, cut into
chunks
2/3 C. sugar
finely grated zest & juice of
1 large lemon
2 large eggs
1 tsp. vanilla
1 C. sour cream
12 oz. fresh strawberries, hulled/
diced
coarse sugar (such as tubinado,
for sprinkling – optional)

Preheat oven 400 degrees F.
Spray two 24-cup mini muffin
pans generously with nonstick
spray or line with paper liners.
In a bowl sift flour, baking powder,
baking soda & salt. In bowl of a
elec. mixer fitted with paddle
attachment, beat butter, sugar &
lemon zest on medium-high speed
until fluffy, about 1 minute. Beat
in eggs, one at a time, then vanilla
until well combined, scraping
down sides of bowl using a rubber
spatula. Add sour cream & lemon
juice; beat on Low speed. Add dry
ingredients & beat on Low speed
just until evenly moistened. Gently
stir in strawberries on Low speed.
Batter will be super thick.Pour
batter into prepared pans.
Bake 15-20 minutes. Remove
from oven & sprinkle tops with
coarse sugar, if using. Makes 24
muffins

(recipe: all-my-recipes.com)
—————————

Mexican Corn on the Cob
(grill & crockpot recipe)

4 ears sweet corn
2 T. butter
1/2 tsp. chili powder
1/4 C. fresh grated Parmesan cheese
1 tsp. lime juice
1 T. Sriracha
1 T. fresh chopped cilantro

Clean ears of corn & place on
large piece of foil. Add 2 T. butter
& sprinkle evenly with chili powder.
Wrap tightly & place on grill preheated
to 450 degrees F..
Cook 20-25 minutes until crisp-tender.
Remove & unwrap corn; sprinkle with
cheese, a squeeze of fresh lime juice
& a drizzle of Sriracha. Garnish with
chopped cilantro. Serves 4

Crockpot Recipe:
Place foil-wrapped corn in crockpot.
Cook on High 2 hours or Low 4 hours.
Finish with recipe – unwrap/garnish,
etc.

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

Sausage-stuffed Zucchini Boats

4 medium zucchini
1/4 C. marinara sauce
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 C. diced red bell pepper
2 Roma tomatoes, diced
14 oz. Italian sausage, casings
removed
1/2 C. shredded mozzarella
2 T. grated Parmesan cheese
salt/pepper, to taste

Bring large pot of water to boil.
Preheat oven 400 degrees F.
Cut zucchini in half lengthwise &
scoop out flesh using a spoon so
that each zucchini ‘boat’ is about
1/4 inch thick. Place zucchini
halves in boiling water & cook 1
minute-remove from water. Lightly
spray 9 X 13″ baking dish with
nonstick spray & add marinara sauce
to bottom of pan – spread out evenly.
In large saute pan brown sausage,
breaking up into small pieces while
cooking – brown thoroughly & remove
from pan. Add oil to pan & cook onion,
garlic & bell pepper on medium-low
2-3 minutes. Add sausage back to pan
& salt/pepper – cook another 2-3 minutes.
Spoon sausage mixture into zucchini
boats (each should hold about 1/3 C.).
Top with a sprinkle of tomatoes, 1 T.
mozzarella & sprinkling of Parm. cheese.
Place in prepared dish, cover with foil &
bake 35 minutes until cheese melts.
Makes 8 ‘boats’

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

Hot Jezebel Dip/Sauce

1 (18 oz) jar apricot preserves
1 (8 oz) pkg. cream cheese,
softened
1 T. Dijon mustard
2-3 T. horseradish
fresh cracked black pepper,
to taste

crackers or pita chips for dipping

In bowl whisk together preserves,
mustard, horseradish & pepper –
add more horseradish/pepper, to
taste.
OPTIONAL: chill overnight OR serve
immediately poured over top of
cream cheese block. Serve with
pita chips or crackers. Serves 8-10

Optional: Pour into mason jars
& store, refrigerated, until ready
to serve.

(recipe: 12tomatoes.com)
——————————-

Creamy Tortellini Mac & Cheese

1 (20 oz) bag frozen cheese
tortellini
1 (16 oz) block Velveeta cheese,
cubed
6-8 slices bacon, cooked/crumbled
1 C. finely chopped yellow onion
2/3 C. heavy cream
3 T. unsalted butter
1/4 tsp. nutmeg
kosher salt, to taste
ground black pepper, to taste
olive oil, as needed
Parmesan cheese, grated, as needed

Heat 2 T. olive oil in large saucepan
over Low heat; cook onions, stirring
frequently, until caramelized, 10-15
minutes – season with salt/pepper.
While onions are cooking bring large
pot of salted water to boil & cook
tortellini accordg. to pkg. directions
for al dente. Drain, reserving 1/4 C.
cooking water. Return pasta to pot
over medium-low heat. Gently stir
in Velveeta, heavy cream & butter;
season generously with salt/pepper
& add nutmeg. Fold in cooked onions
& sprinkle in 1/2 crumbled bacon.
Transfer to serving bowls & serve hot,
garnished with Parmesan cheese.
Serves 6

(recipe: 12tomatoes.com)
—————————–

30 Minute Chicken Cordon Bleu
Casserole

1 (12 oz) pkg. bowtie pasta
1 C. chicken broth
2 C. Half & Half
2 cans cream of chicken soup
1 tsp. Dijon mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked/cubed chicken
2 C. cooked/chopped ham
1-2 C. shredded Swiss cheese
1 C. Italian Panko bread crumbs

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Cook pasta
accordg. to pkg. directions. Mix
chicken broth, Half & Half, soups,
mustard, onion powder, salt/pepper
in large skillet – simmer 4-5 minutes.
Add sour cream, chicken, ham &
cooked pasta – toss to combine well.
Pour mixture into prepared dish.
Sprinkle top with Swiss cheese &
bread crumbs. Bake 20 minutes.

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

Crockpot Nutella Brownie Pudding

3 eggs
1 C. + 3 T. granulated sugar
1 tsp. vanilla
1/2 C. cocoa powder
1/3 C. flour
1/4 tsp. salt
10 T. unsalted butter, melted
1/4 C. Nutella

vanilla ice cream

Find an oven-safe casserole dish that
fits inside your crockpot – spray the
insides with nonstick spray. Fill bottom
of crockpot with about 2 inches of water.
In bowl beat eggs & sugar on medium
speed 5-7 minutes until very thick &
light yellow in color. Make sure to mix
for full 5 minutes (it’s essential for
texture of this dessert). Add vanilla,
cocoa, flour & salt – mix on Low speed
just until combined. With mixer on Low
speed, carefully add melted butter &
Nutella – mix just until combined, using
a spatula to scrape sides of bowl – pour
batter into prepared dish & place dish
in bottom of crockpot. (the water
should go about halfway up the sides
of the dish). Place 2 layers of thick
paper towels over the top of the
crockpot & secure them by placing
crockpot lid on top. Cook on High
2-3 hours (at 2 hours it will be more
melty; at 3 hours it will still be moist
but totally cooked through – you
choose which you prefer). Unplug
crockpot & let stand 10 minutes.
Scoop mixture into serving bowls &
top with a scoop of vanilla ice cream.
Makes 6 servings

(recipe: 365daysofcrockpot.com)

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

Today I went out with full intention of purchasing gas
for my car at (what I thought) was $2.16/9 – big
surprise – it’s now $2.39/9 (again). Husband thinks
I’m a little nuts worrying about a few cents per
gallon, but HEY! Every little bit counts!

Weather-wise we’ve had a few showers & thunder; it’s
supposed to rain a little tomorrow (hope not). The good
thing is: our group is under a pavilion which helps – except
if it blows & rains – no big deal.

I’m pretty well ‘set’ for things I have to take with me
tomorrow – just need to do some ironing of my
costume and I should be ‘good to go’.

Hope you have a GREAT day!

Hugs;

Pammie

Taking Advantage of my FREE day!

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

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

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

Peanut Butter Pudding Dessert

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

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

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

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

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

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

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

Zucchini Quiche

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

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

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

(recipe: 12tomatoes.com)
————————————

Pineapple Punch

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

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

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

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

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

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

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

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

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

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

Crockpot Meatloaf-stuffed Onions

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

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

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

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

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

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

(recipe: allrecipes.com)

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

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

Hope you’re having a GREAT day!

Hugs;

Pammie

Out ‘Shoppin’! (or – subtitle: I LOVE A GOOD BARGAIN!)

Today found me out & about – first trip was to the Salvation Army looking for a chest of drawers for middle son. Didn’t find one BUT found two very nice long ‘church’ skirts ( 99 cents each!), some yarn (of course) and three very lovely hand knit baby blankets (each around $3.99). I have learned to search for these (if they’re a good price and in almost new condition) – they get added to the many blankets & items we donate to the Detroit Veteran’s Baby Shower in September. For $3.99 I couldn’t MAKE one so these were a really good find. Next was WalMart (no, I don’t shop there often but when I do…look out!). Best deal? a VERY large black forest ham/Swiss cheese/lettuce sub sandwich for $3.29! Why so low a price? It was made yesterday – normal price: $4.99! It was large enough for me to have a quarter of it and husband had the rest – VERY big lunch and very reasonable, too!

Tomorrow night is my special needs group’s last Gym Night until Fall – we’re doing Bingo. Our kids love this as we have small prizes for winning (and, of course, enough for everyone to win at least one thing). Some of the other leaders have already found some nice small items so it was my turn. Let me tell ya – trying to find something small & reasonably price for a GUY is not easy! I ended up buying four key chains that have foam ‘floats’ on them (in case you drop them in the water when boating or swimming) – weird, I know – but I was desperate! Bought 2 big boxes of the ‘theater candy’ (99 cents each) – I kind of gave up. I’m pretty sure there will also be individual bags of chips as prizes, so we’ll be ‘good’.

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

Chocolate Caramel Poke Cake

1 box chocolate cake mix
3 eggs
1 1/3 C. milk
1/2 C. (1 stick) butter, melted
2 C. chocolate chips
1 C. caramel sauce
1/2 C. (from a can of vanilla
prepared frosting)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In bowl beat dry
cake mix, milk, eggs & melted
butter until fully combined & smooth;
pour batter into prepared dish.
Sprinkle top of batter with chocolate
chips & press them down slightly.
Bake 30-35 minutes until a toothpick
inserted into cake comes out clean.
Let cake cool 30 minutes.
Spray  long fork tines with nonstick
spray: using fork, poke holes all over
top of cake. Pour caramel sauce on
top. Let cake stand 1 hour to allow
caramel to soak into cake. Microwave
prepared frosting about 15-30 seconds
until it is thinned out & easy to drizzle.
Drizzle frosting on top of cake before
serving. Serves 12-15
Store leftovers, covered, in refrigerator

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

Bacon/Cheeseburger Casserole

1 uncooked pie crust
1 lb. ground beef
1 onion, chopped
5 slices bacon, chopped
1/3 C. panko bread crumbs
1 tsp. yellow mustard
3 T. BBQ sauce
1 T. ketchup
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
2 C. shredded Cheddar cheese
1 egg
1/4 C. milk

Preheat oven 400 degrees F.
Brown ground beef, onion & bacon
until no pink remains; drain well.
Remove from heat & stir in bread
crumbs, mustard, BBQ sauce, ketchup,
Worc. sauce & pepper – place mixture
into pie crust. In small bowl combine
cheese, milk & egg – spread over
meat mixture. Cover edges of pie
crust with foil (or a pie shield) to
prevent over browning of crust edges.
Bake 15 minutes, remove foil & bake
an additional 15 minutes.

NOTE: you can also add diced pickles
to the dish, omit them or serve them
on the side.

(recipe: tasteerecipe.com)
———————————

Greek Pasta Salad

1 (12 – 16 oz) box curly pasta
(radiatore or ruffles)
1 (10 oz) bag fresh spinach,
rinsed/drained/coarsely chopped
1/2 lb. (8 oz) feta cheese, crumbled
1 pint cherry tomatoes, sliced in half
1/2 C. pitted Kalamata olives, drained
1 C. bottled Greek salad dressing
1/4 tsp. salt
1/4 tsp. black pepper

Cook pasta accordg. to pkg. directions;
drain, rinse & drain again. In large bowl
combine remaining ingredients; add
pasta & toss gently until evenly coated.
Serve or refrigerate until ready to
serve. Serves 8

(recipe: mrfood.com)
———————————
Hawaiian Party Salad

8 oz. elbow macaroni, cooked/
rinsed in cold water
1 (20 oz) can pineapple chunks,
drained (reserve 1/4 C. juice)
2 C. cooked/cubed ham
1/2 C. shredded carrot
2 green onions, thinly sliced
1/2 C. mayonnaise
1/4 C. sour cream
1 T. apple cider vinegar
1 T. sugar
1/2 tsp. salt

In large bowl combine cooked
macaroni, pineapple chunks, ham,
carrots & onions. In small bowl
whisk reserved juice, mayonnaise,
sour cream, vinegar, sugar & salt –
pour over pasta mixture & mix
until evenly coated. Serve or chill
until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

Crockpot Green Beans

4 (14.5 oz, ea) cans green beans,
rinsed/drained
8 slices thick-cut bacon, cooked/
crumbled (reserve 2 T. drippings)
1/2 yellow onion, finely chopped
1/2 C. ketchup
1/3 C. brown sugar, packed
1/3 C. BBQ sauce
1/4 C. honey
1 T. Worcestershire sauce
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
kosher salt/black pepper, to taste

In large bowl combine ketchup, brown
sugar, BBQ sauce, honey. Wors. sauce &
cayenne until combined – season with
salt/pepper. Heat 2 T. reserved
bacon drippings in large pan or skillet
over medium-high heat. Saute onions
until softened & translucent – season
with salt/pepper & red pepper flakes –
remove from heat. Spray crockpot
insides with nonstick spray; place green beans
& onions (including remaining bacon
grease) in crockpot. Pour BBQ/ketchup
mixture over beans. Mix together then
top with crumbled bacon. Cover & cook
on High 2-3 hours or Low 4-5 hours.
Serves 6-8

(recipe: 12tomatoes.com)
———————

Sweet Honey-Mustard Chicken
(crockpot & freezer meal)

4 chicken breasts (or 10-12 thighs)
1 large onion, diced
4 cloves garlic, minced
1 C. Dijon mustard
1 1/2 C. honey
1/4 C. (4 T.) butter
2 sprigs fresh rosemary
salt/pepper, to taste

Crockpot:
Spray insides of crockpot with nonstick
spray. Place all ingredients in crockpot.
Cover & cook on High 3-4 hours or
5-6 on Low. Remove rosemary sprigs
(discard) & shred chicken. Place chicken
back in crockpot – stir.
Serve over buttered rice, mashed
potatoes or noodles.

Freezer Meal:
Combine all ingredients & place in
freezer ziplock bag; label & freeze flat.
The day before you plan to cook, place
in fridge to thaw overnight. Next day
follow above directions for crockpot
cooking.

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

Simple Caesar Salad for a Crowd

2 bags romaine lettuce
2 bunches green onions, sliced
1 C. shredded Parmesan cheese
1/2 bottle (good quality) Caesar
salad dressing
(toasted croutons, if desired)

Place both bags lettuce in large
salad bowl. Scatter sliced green
onions on top & sprinkle Parm.
cheese on top – toss well.
Drizzle salad dressing, a little
at a time, over mixture & toss
well as you add dressing.
Sprinkle a little more Parm.
cheese on top (& add croutons,
if using).

(recipe: lifeinmyemptynest.blogspot)
—————————-

Triple Chocolate Punch Bowl Cake


Cake:
1 1/2 C. hot brewed coffee
4 oz. semi-sweet chocolate
(finely chopped – or use chips)
3 large eggs
3/4 C. vegetable oil
1 1/2 C. buttermilk*
3/4 tsp. vanilla
3 c. granulated sugar
2 1/2 C. flour
1 1/2 C. cocoa powder (regular,
not Dutch)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 tsp. salt

Pudding:
2 (3.4 oz, ea) boxes instant
chocolate pudding mix
3 C. milk
1 C. cream

Whipped Cream topping:
2 C. heavy whipping cream
6-8 T. powdered sugar
1 tsp. vanilla
(fresh berries – optional)

CAKE:
Preheat oven 300 degrees F.
Place chocolate in heat-proof bowl;
pour hot coffee over chocolate & let
stand, stirring occasionally, until
chocolate is melted. Beat eggs (using
elec. mixer) until thick & lemon-colored.
Slowly add oil to eggs, then slowly add
buttermilk – then vanilla. Add chocolate
mixture slowly & beat until well combined.
In another bowl, sift sugar, flour, cocoa, soda,
powder & salt – add gradually to liquids &
beat on medium speed just until combined.
Spray 8 or 9″ baking pans with nonstick spray.
Pour batter into pans & bake 40-60 minutes
(until center is set – do not overbake).

PUDDING:
Place pudding mix, milk & cream in large bowl
& whisk until mix is totally dissolved, 2-3
minutes. Chill until ready to assemble cake.

WHIPPED CREAM:
Place all ingredients in stand mixer with
attachment & beat until firm peaks form.
(NOTE: the amount of powdered sugar just
depends on personal preference)
——————-
TO ASSEMBLE:
Break up baked cake into bite-sized pieces.
Place about 1/3 of cake in bottom of large
punch bowl or trifle bowl. Add 1/3 of pudding
(in even layer) then 1/3 of whipped cream (evenly).
Repeat these steps 2 times, ending with whipped
cream. Top with fresh berries, if desired.
Refrigerate until ready to serve. Serves 16

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 2-Cup measuring cup. Pour in enough
milk to read 1 1/2 Cups. Stir then let
set 5 minutes – now you have 1 1/2 C.
buttermilk!

(recipe: neighborfoodblog.com)

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

My ‘car saga’ yesterday worked out, finally –
they were able to finish all the work by 4:45 p.m.;
by then my husband was home & could drive me
back to the dealership. I was able to leave there &
make it to my special needs group a little early.

Thanks for your suggestions/ideas on
how to fix my car! You know me & my
ability to ‘pick up people’? While sitting
in the dealership waiting room a lady
came over & asked what I was knitting
so I explained about the charity baby
blankets. She mentioned she belongs
to a group in a nearby city that provides
clothing for needy families; the one thing
they don’t seem to be able to get is:
BABY HATS … you guessed it, she asked
for my business card and was interested
in whether I would be able to knit some
for their group. (You know me & a good
cause – guess I’ll be switching ‘gears’ for
awhile & knitting baby hats for them.
I think I’m not the only one knitting baby
hats for our local hospital so they can
be put on hold for awhile. Hey – IF I can
fill a need for a good cause – I’m there.

I’m truly grateful for air conditioning as the weather
has turned really hot (in the high 80’s/90’s).

Gas prices are now down to $2.26/9 – dropped
another 3 cents – YAY!

I’m sitting here enjoying my ‘off day’ from
babysitting & other appointments; feels
nice to know that I don’t have to GO anywhere
later on. Dinner is Enchiladas – easy & lasts
more than one meal – YAY!

Have a GREAT Day!

Hugs;

Pammie

Some days ya just gotta be FLEXIBLE!

Today was “take my van in to the dealership for fluid changes’ day. Also on that agenda was ‘please check out WHY my right front tire has a continual slow leak!” and – why my electric side doors sometimes decide they don’t want to open/close – only sometimes! I was prepared: took 2 knitting projects and my latest book. Drove myself there, got some free coffee and commenced knitting. About half hour later nice young man from Service comes over & tells me that I have more issues than I thought: #1 they can’t find reason for electric door problem (why am I not surprised?), #2 all FOUR tires have issues (they ARE older tires) #3 something else I don’t remember now needed fixing. When I asked grand total of TIME for fixing all this they said: FIVE HOURS! Oh MY! Today is husband’s class reunion in another city so he’ll be gone a good 3+ hours, tonight is special needs group – what to do? Nice guy suggested they DO have a shuttle AND I’m just within their radius for using it -now I’m home sitting at my lovely computer, it’s almost 11 a.m. Husband ‘should’ be home in time to drive me back to dealership later. As I was getting out of the shuttle the driver said: “Hope they get your vehicle done today!” OH MY – never thought of the “What if they don’t? scenario! Mentioned to husband that he might need to drive me tonight to special needs – his response: “Won’t be the first time!” Ah, life – it’s great IF you’re flexible! Yesterday while watching the baby (just before Mom left for work) she asked if I was available TODAY to watch him – I had to say No. I texted her a little earlier explaining my plight and saying that IF she still needed, I could watch him until around 4:30 BUT she would have to pick me up; turns out her Dad will watch the baby so I’M FREE – WOW, what a concept!

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

Easy Strawberry Cake

1 (16.25 oz) box white cake mix
1 (.3 oz) box strawberry Jell-O
4 egg whites
1/3 C. canola oil
1 C. frozen unsweetened
strawberries, thawed
1/2 C. water
1/3 C. butter, softened
2 1/3 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour two 9″ round
cake pans. In large bowl combine
cake mix & Jell-O; add egg whites
& oil; beat using elec. mixer until
well blended. In small bowl or
food processor, mash strawberries
in their juice – set aside 3 T.
mashed berries for icing. Add
water & remaining berries to
batter & mix; pour into pans.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pans 10 minutes;
remove cakes from pan to wire
racks & cool completely.

Icing:
Combine butter & reserved berrie
mixture in small bowl. Gradually
beat in powdered sugar until light &
fluffy). Place one cake on serving platter
& top with half of icing; top with second
cake & repeat, spreading icing evenly
on top.

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

Chicken Burrito Skillet

1 lb. boneless skinless chicken
breasts, cut into 1 1/2″ pieces
1/8 tsp. salt
1/8 tsp. black pepper
2 T. olive oil, divided
1 C. uncooked long grain rice
1 (15 oz) can black beans, drained
& rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 C. chicken broth
1 C. shredded Mexican-blend cheese
1 medium tomato, chopped
3 green onions, chopped

Sprinkle chicken with salt/pepper.
In large skillet over medium-high
heat, heat 1 T. oil. Saute chicken
until browned, about 2 minutes-
remove from pan. In same pan, heat
remaining oil over medium-high
heat. Saute rice until lightly browned,
1-2 minutes. Stir in beans, canned
tomatoes, seasonings & broth – bring
to boil. Place chicken on top (do not
stir into rice). Simmer, covered, until
rice is tender & chicken is no longer
pink, 20-25 minutes. Remove from
heat; sprinkle top with cheese. Let
stand, covered, until cheese melts.
Top with tomato & green onions.
Serves 6

(recipe: tasteofhome.com)
————————–
Mexican Corn Bread Salad

1 (1 oz) pkg. dry Ranch
dressing mix
1 C. sour cream
1 C. mayonnaise
6 corn bread muffins
2 (16 oz, ea) cans pinto
beans, drained/rinsed
1 green bell pepper,
chopped
1 (16 oz) pkg. frozen corn,
thawed
3 large tomatoes, chopped
10 slices bacon, cooked/
crumbled
2 C. (8 oz) shredded Mexican
cheese blend
6 scallions, sliced

In small bowl combine dressing
mix, sour cream & mayonnaise.
Crumble 3 corn muffins in large
glass bowl or trifle dish. Place a
layer of beans over muffins, then
bell pepper, dressing mixture,
corn, tomatoes, bacon, remaining
corn muffins (crumbled), cheese &
scallions. Cover & chill at least
2 hours before serving. Serves 8

(recipe: mrfood.com)
——————————-
Freezer Slaw

1 1/4 C. sugar
3/4 C. cider vinegar
2 (10 oz, ea) pkgs. shredded
angel hair cabbage slaw
1 large carrot, peeled/shredded
1 small green bell pepper,
diced
1 tsp. celery salt
1 tsp. mustard seeds (optional)

Bring sugar & vinegar to a boil in
small saucepan, stirring until sugar
dissolves; cool. Combine cabbage
slaw & remaining 4 ingredients;
pour vinegar mixture over cabbage
mixture & toss to coat. Place in a
large heavy-duty ziplock bag or an
airtight container & freeze up to
3 months. Thaw in fridge before
serving. Serves 8

NOTE: If you don’t need to make
this dish in advance, prepare dish-
cover & chill at least 2 hours before
serving.

(recipe: mrfood.com)
————————————

NO-bake “Baked Potato” Salad

8 medium potatoes (about 3 lb)
scrubbed & cut into 1-inch chunks
1 T. salt
1 (16 oz) tub sour cream
1/4 C. real bacon bits
4 green onions, thinly sliced
1/2 tsp. black pepper

Place potatoes in large pot with
enough water to cover them. Add
salt & bring to boil over high heat.
Cook potatoes 10-15 minutes until
fork-tender; drain well & allow to
cool slightly. In large bowl combine
remaining ingredients; mix well.
Add potatoes & mix until well
combined. Serve warm or cover &
chill until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

No-cook Roll-ups
(appetizers)

1 (10 oz) pkg. frozen
chopped spinach, thawed &
well-drained
1 C. mayonnaise
1 (8 oz) tub sour cream
3 scallions, thinly sliced
1 (.4 oz) envelope Ranch-
style salad dressing mix (dry)
1 (3 oz) pkg. bacon bits
9 (10 inch) flour tortillas

In large bowl combine all
ingredients except tortillas;
stir well. Spread mixture on
tortillas, distributing evenly.
Roll up, jelly-roll fashion;
wrap each in plastic wrap.
Chill 4-6 hours then cut into
1/2 inch thick slices & serve.
Makes 6 dozen

(recipe: mrfood.com)
—————————–

Crockpot Honey-Garlic Chicken Thighs

4 skinless boneless chicken thighs
1/2 C. soy sauce
1/2 C. ketchup
1/3 C. honey
3 cloves garlic, minced
1 tsp. dried basil

Lay chicken thighs in bottom of
crockpot. Whisk soy sauce, ketchup,
honey, garlic & basil together in a
bowl & pour over chicken. Cover &
cook on Low 6 hours. Serves 2

(recipe: allrecipes.com)
———————————-
Crockpot Peachy Pork Chops

4-6 whole very ripe peaches, peeled/
pitted (can use frozen that have
been thawed or canned-in-water,
not syrup)
1 small onion,
2-4 lb. boneless pork chops
1/4 C. ketchup
1/4 C. honey BBQ sauce
2 T. brown sugar
1 T. soy sauce
pinch salt
1/4 tsp. garlic salt
1/2 tsp. ground ginger

Using blender or food processor,
place peaches in device & process
until smooth adding a small amount
of water, if necessary. Puree should
be smooth & not chunky. Place a
small amount of olive oil in large fry
pan heated to medium-low heat.
Place some of pork chops in pan &
cook 3-5 minutes per side until
chops are slightly browned on each
side but still pink inside (work in
batches until all are semi-cooked).
As chops are browning place finished
ones in a bowl, coat each chop with
some peach puree & place in crockpot.
When all chops are cooked/coated,
mix remaining peach puree, ketchup,
BBQ sauce, brown sugar, salt, garlic
salt, soy sauce & ground ginger in a bowl
& mix well to combine. Drizzle mixture
over top of chops. Cover & cook on
Low 5-6 hours or High 2-3 hours.
Test chops for doneness to make sure
they are no longer pink inside or when
a meat thermometer reads 145 degrees F.
Serves 6-8

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

Pineapple Pie

1 1/2 C. sugar
1/2 C. butter, softened
1 C. crushed pineapple
3 T. flour
1 tsp. vanilla
2 eggs
1 unbaked pie shell

Preheat oven 350 degrees F.
Beat all ingredients together
(except pie shell) & pour into
unbaked pie shell. Bake until
pie sets & is brown.

(recipe: tastyrecipes/facebook.com)

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

Weather-wise we’re now DEFINITELY into SUMMER;
high 80’s & low 90’s – thank heavens for air conditioning!

Gas prices are really good: $2.29/9! YAY!

Depending on whether I need to go back & fetch my
vehicle today or not, dinner “might” be enchiladas.
We love them but it takes about 40+ minutes to make
them, then about an hour to bake them – we’ll see,
dinner just might be ‘catch-as-catch-can’ (meaning
eat what you want, I’m not cooking!)

Hope you’re having an OK day!

Hugs;

Pammie

National KNIT IN PUBLIC Day!

Seven lovely ladies participated today – we sat outside on Panera Bread’s patio (roasting in 74 degrees & sunny). I was there, also, but not in the photos; our youngest member (Katie) is in the third photo along with her younger brother. Her Mom brought all 4 kids plus their 2 puppies – interesting day! I only managed 2 hours in the heat – was just happy we had a turnout (considering I really didn’t know if anyone WOULD show up!).

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

S’Mores Ice Cream Cake
(8 hour – overnight chill time)

Crust:
10 graham crackers, divided
3 T. butter, softened

Ice Cream Layer:
5 oz (or 3/4 C.) bittersweet chocolate
or chocolate chips
1/2 (14 oz) can sweetened condensed
milk (reserve rest for whipped topping
layer)
3/4 tsp. vanilla

Marshmallow Layer:
2 C. mini marshmallows

Whipped Cream Layer:
2 C. heavy whipping cream
reserved 1/2 can sweetened
condensed milk
3/4 tsp. vanilla

S’More Layer:
1/2 C. mini marshmallows
2 Hershey chocolate bars,
broken up
1-2 graham crackers, crushed

Preheat oven 350 degrees F.
Line bottom of 8″ springform pan
with parchment paper. Using food
processor, pulse 10 graham crackers
until finely ground; add butter &
pulse until blended (or crush crackers
in ziplock bag using rolling pin). Add
graham cracker crumbs/butter to a bowl
& use fingertips to mix all well. Press
mixture into bottom of prepared pan;
bake 8-10 minutes until golden brown.
Let cool 25 minutes.

Ice Cream Layer:

Melt chocolate in microwave;
let cool slightly. Using elec.
mixer, beat chocolate, half can
condensed milk & vanilla in
large bowl until combined. Add
1 C. heavy cream & beat on High
speed until thick; medium peaks
forming. Spoon mixture on top of
cooled crust & spread evenly.

Marshmallow Layer:

Sprinkle marshmallows on top &
gently pat down into chocolate
filling.

Whipped Cream Layer:

Using elec. mixer, beat remaining
cond. milk, vanilla & heavy cream until
thick; medium – stiff peaks forming,
3-5 minutes – spread on top of
chocolate layer.

S’More Layer:

Break remaining 2 graham crackers into
tiny pieces; sprinkle crumbs/broken
chocolate bars & marshmallows on top
of whipped cream layer. Cover & freeze
until firm, at least 8 hours & up to 2 weeks.

When ready to serve, unmold & transfer
to a platter. Let stand 5 minutes before
slicing. Serves 12

(recipe: thebakingchocolatess.com)
————————————

Easy Layered Taco Salad
(overnight recipe)

1 lb. ground beef
1 small can green chilies, (undrained)
1 head iceberg lettuce, outer leaves
removed (all other lettuces will wilt)
1 pkt. dry taco seasoning mix*
1 C. Ranch Sour Cream mayonnaise **
1 (15 oz) can your favorite beans, drained/
rinsed well
1/2 can (about 7 oz) sweet corn kernels,
drained well
1/2 C. chopped red or green onion (more
for garnish)
8 oz. your favorite tomato salsa
8 oz. shredded sharp Cheddar cheese
1 (3.8 oz) can sliced black olives, drained well
1/2 lb. bacon, fried crispy/crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeded/chopped
ripe avocado chunks (optional)
tortilla chips – for topping

Cook ground beef, canned chilies &
taco seasoning in skillet until beef
is browned & liquid from chilies
has evaporated. Refrigerate &
allow to chill until completely cold.
When chilled, place in bottom of
9 X 13″ glass cake pan. Top with a
double layer of lettuce leaves (half
the head), 1/2 C. Ranch/sour cream
mayo (smoothed evenly), beans,
corn, onion, another double layer
lettuce (press down gently after
placing lettuce), 1/2 C. Ranch/Sour
cream mayo, salsa, cheese, olives,
bacon, jalapenos, tomato & more
onion. Cover with foil & refrigerate
12-24 hours before slicing. Break up
tortilla pieces on top & slice. You can
also top with avocado chunks, extra
tomato chunks & hot sauce.
Serves 8-12

*You can also use mixture of cumin,
chili powder & garlic powder

**Ranch Sour Cream Mayonnaise
3/4 C. real mayonnaise
1/4 C. sour cream
3-6 T. dry buttermilk ranch salad
dressing mix

Mix ingredients together well.

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

Mama’s Chicken Rollups

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

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

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

Brown Sugar Meatloaf

1/2 C. packed brown sugar
1 1/2 tsp. salt
1/2 C. ketchup
1/4 tsp. ground black pepper
1 1/2 lb. ground beef
1 small onion, chopped
3/4 C. milk
1/4 tsp. ground ginger
2 eggs
3/4 C. finely crushed saltine
cracker crumbs

Preheat oven 350 degrees F.
Spray 5 X 9″ loaf pan with
nonstick spray. Spread brown
sugar in bottom of pan & top
with ketchup (spread evenly).
Mix rest of ingredients in large
bowl then shape into a loaf;
place loaf in pan on top of
ketchup. Bake 1 hour.

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

Crockpot Smothered Chicken
w/Bacon & Onions

8 slices center cut bacon,
cut into 1″ pieces
2 onions, cut lengthwise in
half, then sliced crosswise
1/3 C. flour
1/2 tsp. pepper
1 1/4 C. chicken broth
8 bone-in, skinless chicken thighs
4 C. egg noodles, uncooked
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
2 T. chopped fresh parsley

Cook in stir bacon in large skillet
on medium heat until crisp; remove
bacon from skillet using slotted
spoon & drain on paper towels.
Drain all but 2 T. drippings from
skillet; add onions & cook 15-18
minutes until golden brown,
stirring occasionally. For the last
minute of stirring add flour, pepper
& half the bacon – whisk in broth
until blended (mixture will be
thick). Add chicken to crockpot &
cover with onion  mixture. Cover &
cook on Low 4-5 hours (or High
2-3 hours). About 15 minutes before
ready to serve, cook noodles accordg.
to pkg. directions, omitting salt. Drain
noodles & place on a platter. Top
with chicken, reserving onion mixture
in crockpot. Mix cream cheese spread,
milk & garlic powder in a bowl then add
to ingredients in crockpot & stir until
blended. Spoon mixture over chicken;
top with parsley & remaining bacon.
Serves 8

(recipe: kraftrecipes.com)
—————————-

Santa Fe Rice Salad

2 C. cooked/cooled rice
1 (15 oz) can pinto beans,
drained/rinsed
3 ears fresh corn on the cob
(about 1 1/2 C. kernels)
1 red bell pepper, diced
1/4 C. minced onion
2 T. white vinegar
2 T. vegetable oil
2 T. chopped fresh parsley
1 jalapeno pepper, seeded/
minced
2 tsp. chili powder
1 tsp. salt
1/4 tsp. sugar

In medium bowl combine rice,
beans, corn kernels & onion. In
another small bowl whisk remaining
ingredients; pour over rice mixture &
mix well. Cover & chill 2-3 hours to
allow flavors to blend. Stir before
serving. Serves 4

(recipe: mrfood.com)
——————————–
Cold Sesame Noodles

1 lb. linguine or spaghetti
1 C. peanut butter
6 scallions (green onions),
thinly sliced
2 T. vegetable oil
2 T. soy sauce
3 cloves garlic, minced
1 1/2 tsp. white vinegar
2 T. sesame oil
1/4 tsp. ground red pepper
1/2 of a red pepper, cut into
strips

Cook pasta accordg. to pkg.
directions; drain. In large
bowl combine remaining
ingredients; mix well. Add
pasta & toss to coat evenly.
Cover & chill at least 1 hour
before serving. Serves 4

(recipe: mrfood.com)
——————————–

Gazpacho (cold summer soup)

1 (46 oz) can tomato juice
1 C. diced cucumber
1 C. diced green bell pepper
1 C. sliced green onions
2-3 cloves garlic, finely chopped
6 T. white vinegar
4 T. olive or vegetable oil
2 tsp. salt
2 tsp. Worcestershire sauce
hot pepper sauce, to taste

In large bowl combine all ingredients;
mix well & serve chilled. Serves 8

Note: you can also add fresh chopped
tomato, thyme, rosemary,oregano,basil
or dill.

(recipe: mrfood.com)
—————————–

Grilled Cabbage Steaks w/Bacon &
Blue Cheese

6 slices bacon
1 pkg McCormick Grill Mates Smoky
Applewood Marinade
3 T. vegatable oil
2 T. cider vinegar
2 T. maple syrup
1 head green cabbage, cut into
3/4″ thick slices (about 6 ‘steaks’)
1/2 C. crumbled blue cheese
2 T. thinly sliced green onions

Cook bacon in large skillet on medium
heat until crisp; reserve 1 T. drippings;
crumble bacon. Mix Marinade Mix,
oil, vinegar, maple syrup & reserved
bacon drippings in small bowl until
well blended. Place cabbage steaks
in large ziplock bag or glass dish; add
marinade & toss to coat well.
Refrigerate 30 minutes (or longer)
for extra flavor. Remove from
marinade & reserve any leftover
marinade.
Heat grill to medium heat & grill
cabbage ‘steaks’ 5-6 minutes per
side until tender-crisp, brushing
with leftover marinade. Serve
steaks topped with blue cheese,
crumbled bacon & green onions.
Serves 6

(recipe: mccormick.com)
——————————–

Summertime Fluff

1/2 (16 oz) box orzo pasta
1 (20 oz) can pineapple tidbits,
drained (reserve 1 C. juice)
1/3 C. sugar
1 T. flour
1/4 tsp. salt
3 T. egg whites
1 tsp. lemon juice
1 C. vanilla Greek yogurt
1 1/2 C. miniature marshmallows
1/2 C. maraschino cherries, cut in
half
1 (15 oz) can mandarin oranges,
drained
2 C. Cool Whip, thawed

Cook pasta accordg. to pkg. directions;
drain. Rinse under cold running water;
drain well. In saucepan over medium
heat combine reserved pineapple juice,
sugar, flour, salt & egg whites; cook
until mixture thickens & is smooth,
stirring constantly. Remove from heat
& stir in lemon juice – let cool.
In large bowl combine pasta, pineapple
juice mixture & yogurt. Stir in pineapple
tidbits & marshmallows; fold in mandarin
oranges, cherries & Cool Whip. Serve or
refrigerate until ready to serve.
Serves 12

(recipe: mrfood.com)

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

It’s a gorgeous Summer day out – sunny with
a slight breeze; it’s 83 degrees F. now & supposed
to get up to 86 – WARM!

Gas prices are in the ‘decent’ range: $2.33/9 –
I read in our local paper that gas prices around
here are the lowest they’ve been in many years.
YAY!

Right now I’m happy I’m home in my nice
air conditioning with no particular plans for
the day other than making dinner later.

Enjoy your day;

Hugs;

Pammie

Time to ENJOY LIFE!

It’s looking like another beautiful day here – in the mid 70’s & sunny! So far this week my babysitting has been rather easy (I say that quietly – I’m happy with seeing the little guy but rather enjoy a LITTLE sitting rather than 8+ hour days, back to back). The other grandfather is currently in the hospital as of Saturday – they think he had another stroke but can find no signs of it so they’re running tests. I feel really bad for the grandmother & daughter (my oldest son’s girlfriend & Mom to the baby) – they have enough stress in their lives so this just added more. Grandfather has had a history of strokes and has been losing weight (15 lb. in a little over a month) so they think he also has a slow bleed somewhere, hence why they’re keeping him at the hospital for testing. I only babysat Tuesday 2:30 – 5, so that was easy and the baby was in a great mood. Tuesday was Knit/Crochet Night, last night was special needs group. THIS SATURDAY the knit group talked me into arranging something new for us; this Saturday is NATIONAL KNIT IN PUBLIC DAY! We’re going to meet on Panera Bread’s patio at 10 a.m. and just do what we all love – KNIT (and I included our crocheters, too). Not sure just how many we’ll have (I’m guessing maybe 3?) and I’m not planning on staying long (maybe an hour?) but it’s all open-ended, so we’ll see. Currently still plodding ahead with the blue ‘Tassel stitch’ baby blanket and started another multi-color blue/white/lime green blanket in the stitch I did last (It’s from the Linus Project – another charity that collects blankets and, NO-I only borrowed their pattern, not joining another charity project group – that would be a little too much for me). I’m ‘trying’ to get my knit items delivered – need to take 40 baby hats to local hospital and about 5-6 blankets to Crisis Pregnancy Center’s mobile unit (they are a little hard to coordinate delivery times for – they are a mobile unit that travels all over; we’re looking at next week some time).

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

Hawaiian Cheesecake Salad

8 oz. cream cheese
1 (3.4 oz) pkg. instant cheesecake
pudding mix (unprepared)
1 C. International Delight French
Vanilla (coffee) Creamer
1 lb. strawberries, hulled/sliced
4 mandarin oranges, peeled/
sectioned
1 (20 oz) can pineapple tidbits,
drained
3 kiwi, peeled/cut into half moons
2 mangoes, cut into bite-sized
chunks
1 banana, cut into circles
juice of 1/2 lemon

In medium (tall) bowl-poster
uses 8 C measuring cup) using
elec. mixer, whip cream cheese
until smooth. Add dry pudding
mix – beat until well combined.
With mixer on Low, slowly add
creamer to cream cheese mix –
about a tablespoon at a time –
mix until it becomes smooth &
all of creamer has been combined
into cream cheese – repeat until
all creamer has been used – whip
until smooth. In large bowl,
combine strawberries, oranges, pine-
apple, kiwi & mango. Add cheese-
cake mixture to fruit & gently
fold together. In small bowl combine
banana & lemon juice – toss until
well coated, draining any excell
lemon juice. Gently fold banana
into cheesecake salad. Chill until
ready to serve or serve immediately.
Serves 16

NOTE: Do not pour all of creamer into
cream cheese mixture at once – it will
get clumpy & no matter how long you
beat it, it will stay that way.

Recipe can be made ahead: Prepare
cheesecake mixture & refrigerate in
bowl. Mix all of fruit in large bowl &
refrigerate. Before serving, drain any
excess liquid from fruit then fold into
cheesecake mixture.

(recipe: theslowroasteditalian.com)
———————————

Asiago Chicken Pasta w/Sun-dried
Tomatoes & Spinach

1/3 C. sun-dried tomatoes (with oil)
2 T.) (comes in a jar)
1 lb. chicken breasts, sliced in half &
chopped
3 cloves garlic, minced
salt
paprika
1 C. Half & Half
1/4 tsp. salt
1 C. asiago cheese, grated
8 oz. box penne pasta
2 C. fresh spinach leaves

If sun-dried tomatoes are too big,
chop into smaller bites. Heat 2 T.
olive oil with tomatoes & garlic in
skillet over medium heat. Add
chopped chicken – generously
season chicken in skillet with salt &
paprika – cook until chicken is cooked
through completely. To skillet add 1 C.
Half & Half & 1/4 tsp. salt – bring to boil.
Add grated Asiago cheese & stir about
30 seconds to melt cheese. Reduce heat
to simmer & continue stirring to make
sure all cheese melts. If sauce is too thick,
add another 1/3 C. Half & Half & stir.
Taste sauce – add more salt, if needed. Cook
pasta accordg. to pkg. directions – drain/
rinse. Add past to sauce. Add spinach & mix
well. On Low simmer, cover with lid & let
pasta sit to allow spinach to wilt. After
spinach has wilted, stir everything together
to combine – taste & adjust seasonings if
needed. Serves 4

(recipe: yummly.co)
—————————————-

Taco-stuffed Zucchini Boats

4 medium zucchini, cut in half
lengthwise
1/2 C. mild salsa
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt, to taste
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1 (4 oz.) can tomato sauce
1/4 C. water
1/2 C. Mexican-blend shredded
cheese
1/4 C. chopped scallions or cilantro,
for topping

Bring large pot of salted water to
boil.
Preheat oven 400 degrees F.
Place 1/4 C. salsa in bottom of
large baking dish. Using a small
spoon or melon baller, hollow out
centers of zucchini halves, leaving
1/4 inch thick shell on each. Chop
scooped out flesh into small pieces
& set aside 3/4 C.  to add to taco
filling (squeeze excess water out
using a paper towel) – discard
rest of flesh or using in another
recipe. Drop zuccini halves in
boiling water & cook 1 minute –
remove from water. Brown turkey
in large skillet, breaking up pieces
while cooking; when meat is no
longer pink, add spices & stir well.
Add onion, bell pepper, reserved
zucchini flesh, tomato sauce & water-
stir then cover & simmer on Low
20  minutes. Using a spoon, fill
hollowed zucchini ‘boats’, dividing
filling equally, about 1/3 C. per
half, pressing mixture into boats
firmly. Top each with 1 T. shredded
cheese. Cover with foil & bake 35
minutes until cheese melts &
zucchinis are cooked through. Top
with scallions & serve with salsa
on the side. Serves 4

(recipe: skinnytaste.com)
——————————
Garlicky Shrimp Alfredo Bake

10 oz. penne pasta
3 T. butter, divided
3 cloves garlic, minced
1 lb. medium or large shrimp,
peeled/deveined
3 T. chopped fresh parsley, divided
2 T. flour
3/4 C. milk
1/4 C. chicken broth
1 C. shredded mozzarella cheese,
divided
1/4 C. plus 2 T. freshly grated
Parmesan cheese, divided
fresh ground black pepper
2 large tomatoes, chopped (about 1 C.)

Preheat oven 350 degrees F.
In large pot salted water cook pasta
accordg. to pkg. directions for al dente;
drain & return to pot. In large oven-
proof skillet over medium heat, melt
1 T. butter; add garlic, shrimp & 2 T.
parsley – season with salt. Cook until
shrimp is pink & no longer opaque,
2 minutes per side. Transfer shrimp
to a plate (keep juices in skillet)
Add remaining 2 T. butter to skillet
& let melt; add flour & whisk until
golden, 1-2 minutes. Add milk &
chicken broth – bring to simmer.
Stir in 3/4 C. mozzarella & 1/4 C.
Parmesan cheese until creamy –
season with salt/pepper. Return
shrimp to skillet; add tomatoes &
cooked pasta – toss until combined.
(add more milk if mixture is too
thick). Sprinkle with remaining
1/4 C. mozzarella & 2 T. Parmesan
& bake until melty, 5-7 minutes.
Place under broiler 2-3 minutes
until top is golden (watch carefully
so it doesn’t burn). Garnish with
remaining T. parsley & serve.
Serves 4

(recipe: delish.com)
——————————-

Farmers Market Summer Crockpot Stew


1 (2 lb.) beef chuck roast, cut into
1/2 inch cubes
1/3 C. flour
3 T. olive oil
2 C. sliced carrots
3 ribs celery, diced
3 C. russet potatoes, diced into 1/2
inch pieces
1 large onion, roughly chopped
4 cloves garlic, minced
1 (28 oz) can diced tomatoes
4 C. water
1 T. balsamic vinegar
1 tsp. Italian seasoning
2 T. minced fresh parsley
salt/pepper, to taste

In large bowl combine beef cubes & flour,
mixing well to coat. In medium saucepan
over medium-high heat, saute beef in oil,
stirring occasionally until beef is slightly
browned, 5-10 minutes (beef will not be
entirely cooked). Place beef in crockpot;
add carrots, celery, potatoes, onion, garlic,
tomatoes, water, vinegar & seasonings –
stir to combine. Cover & cook on Low
5-6 hours. Season with salt/pepper before
serving. Serves 8-10

NOTE: Stew will keep, refrigerated, up
to 4 days

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

Loaded Macaroni Salad


8 oz. shell macaroni
4 eggs, hard-boiled/chopped
4 sweet pickles, chopped
2 oz. pimento, diced
6 oz. black olives, sliced
1 medium onion, chopped
3 T. balsamic vinegar
1 C. mayonnaise
1 tsp. seasoned salt
1/2 tsp. pepper
1 T. Dijon mustard
1/4 tsp. paprika

Cook macaroni accordg. to pkg.
directions; drain & rinse under
cold water. Place cooked macaroni
in large bowl with eggs, pickles,
olives, pimentos & onion. In small
bowl mix vinegar, mayonnaise, salt/
pepper, paprika & mustard – pour
over macaroni mixture & mix
thoroughly. Chill at least 1 hour
before serving.

(recipe: recipelion.com)
———————————-

Chicken Alfredo Roll Ups

9 lasagna noodles
1 (14.5 oz) jar Garlic Alfredo
sauce
1 lb. cooked, shredded chicken
1/2 tsp. oregano
1 tsp. garlic salt
2 C. shredded Mozzarella cheese

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. Pour 1/2 C. Alfredo
sauce on bottom of pan & spread
out. Cook lasagna noodles until
al dente (do not over cook them
as they will be baked, also). Drain
& rinse noodles with cold water.
While they are cooking mix 1 C.
Alfredo sauce, 1 C. Mozz. cheese,
chicken, garlic salt & oregano in
a bowl. Lay out cooked noodles &
blot water off with paper towel.
Spread 1/9 of chicken mixture on
a noodle – roll up  & place, seam
sides down in pan – repeat with
remaining noodles & sauce. Pour
rest of Alfredo sauce on top &
top with remaining cheese. Bake
30 minutes. Serves 4-5

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

Mini Muffin Tin Lasagnas
(appetizer)

1 large egg, lightly beaten
1 (15 oz) carton ricotta cheese
2 C. shredded Italian cheese blend,
divided
1 T. olive oil
24 wonton wrappers*
1 (24 oz) jar garden-style pasta
sauce
minced fresh parsley (optional)

Preheat oven 375 degrees F.
In bowl mix egg, ricotta cheese &
1 1/4 C. Italian cheese blend.
Generously grease 12 muffin cups
with oil; line each with a wonton
wrapper. Fill each with 1 T. ricotta
mixture & 1 1/2 T. pasta sauce. Top
each with a second wrapper, rotating
corners & pressing down centers.
Repeat ricotta & sauce layers. Sprinkle
tops with remaining cheese blend. Bake
20-25 minutes until cheese has melted.
If desired, sprinkle tops with parsley.
Makes 6 servings.

*You can find wonton wrappers in most
grocery stores in the refrigerated section
of the vegetable/fruit aisle

(recipe: tasteofhome.com)
——————————–

Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil (poster used vegetable)

Frosting:
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with
juice

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In large bowl
combine cake mix, eggs, oil &
crushed pineapple with juice;
mix well & pour into prepared
pan. Bake 25-30 minutes until
a toothpick inserted into center
of cake comes out clean. Allow
to cool completely on wire rack.
In medium bowl fold Cool Whip,
pudding mix & crushed pineapple;
spread over top of cooled cake.

NOTE: Poster reserves a small
amount of pineapple to sprinkle
on top of frosting at the end

(recipe: belleofthekitchen.com)

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

Not much else new around here, gas
prices are staying the same ($2.49/9).

Hope you are enjoying a lovely day –

Hugs;

Pammie

Very Quick Post

The next two days I will be babysitting my 2 1/2 mo. old grandson for 8 hours + so will not have time to blog; am attempting to throw together a quick one for you.

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

Tropical Jell-O Pretzel Salad

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

Filling:
1 (20 oz) can crushed pineapple
(do NOT drain)
1 (3 oz) box Coconut Cream pudding
mix
1 (8 oz) tub Cool Whip, thawed*

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

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine crushed
pretzels, sugar & melted butter in
pan – gently stir to combine &
spread around pan evenly. Bake
10 minutes & cool completely.
Pour entire can of crushed pineapple
(with juices) in a medium bowl;
sprinkle coconut pudding mix on top
& stir until completely incorporated.
Fold in Cool Whip & transfer to dish,
spreading on top of baked pretzels,
making sure to reach all edges.
Refrigerate while mixing Jell-O.
Combine 1 C. boiling water with
box of Jell-O; stir until completely
dissolved – let stand 10-15 minutes
until Jell-O cools slightly. Pour on top
of pineapple layer. Arrange mandarin
orange slices to cover entire surface.
Cover & refrigerate at least 3-4 hours
until completely cooled & set. Cut
into squares to serve & refrigerate
leftovers.

*You can substitute 2 C. whipped
cream in place of Cool Whip

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

Easy Pork Chop Casserole

4 pork chops (or chicken breast
or thighs)
1 can cream of mushroom soup (can
also use cream of celery or chicken)
1 packet dry onion soup mix
1 C. rice
2 C. water
1/2 C. frozen peas
1 C. broccoli pieces
paprika – to taste
seasoning salt – to taste
garlic powder – to taste
black pepper – to taste

Preheat oven 350 degrees F.
Mix soups, water & rice in a small
bowl & pour into a 9 X 13″ baking
dish. Add vegetables & mix to combine.
Place chops on top of mixture & season
with spices recommended then cover
with foil. Bake 60 minutes until chops
are cooked through. Remove foil &
return to oven to bake 15 minutes
more – just to brown top a bit.
Serves 4

(recipe: learningtheropesonerecipeatatime.)
———————

Hot Broccoli/Cheese Dip

1 (8 oz) pkg. cream cheese,
softened
1 C. sour cream
1 envelope dry Italian
salad dressing mix
1 (10 oz) pkg. frozen chopped
broccoli, thawed, well drained
1 (8 oz) pkg. shredded Cheddar
cheese, divided

Preheat oven 350 degrees F.
Beat cream cheese, sour cream &
dry dressing mix in large bowl
using elec. mixer until well
blended. Add broccoli & 1 1/2
C. Cheddar, stir in gently. Spread
mixture into a 9 inch pie plate.
Bake 20 minutes then sprinkle
top with remaining Cheddar cheese.
Bake 5 minutes more until cheese
is melted. Serve with crackers for
dipping. (Makes 32 servings, 2 T.
each)

(recipe: Kraftrecipes.com)
————————–

Saucy Foil-Pack BBQ Ribs
(grill)

3/4 C. BBQ sauce (your choice)
2 T. orange marmalade
2 tsp. hot pepper sauce
4 lb. Pork baby back ribs

Heat grill to medium-high heat.
Mix BBQ sauce, marmalade &
pepper sauce until blended. Place
half the ribs in single layer in
center of large sheet of heavy-duty
foil. Bring up long sides of foil;
double fold both short ends of
foil to seal, leaving top open.
Add 1/4 C. water (or 1 ice cube)
to packet through top opening.
Double fold top to seal packet,
leaving room for heat circulation
inside. Repeat with remaining
ribs. Grill 45 min – 1 hour until
ribs are done. Remove ribs from
foil packets; return ribs to grill;
brush with BBQ sauce mixture.
Grill 15 minutes, turning &
brushing occasionally with
remaining sauce. Serves 8

(recipe: kraftrecipes.com)
————————

Easy Baked Meatballs

1 lb. lean ground beef
2 eggs beaten with 1/2 C.
milk
1/2 C. grated Parmesan cheese
1 C. Panko or regular bread-
crumbs
1 small clove garlic, minced
1/2 tsp. oregano
1 tsp. salt
fresh ground black pepper
1/4 C. minced fresh basil

Preheat oven 350 degrees F.
Mix all ingredients together in
large bowl. Form into golf ball-
sized meatballs & place on a
baking sheet. Bake 30 minutes.

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

Crockpot Chicken Parmesan

2 large chicken breasts (or 4 small)
3 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 tsp. salt
2 tsp. sugar
1 tsp. granulated garlic
1/2 tsp. onion powder
6 slices mozzarella or provolone cheese
1 (28 oz) can tomato sauce
2 T. olive oil
3/4 C. bread crumbs
1-2 eggs (poster used 2 medium)
salt/pepper, to taste

Optional: angel hair pasta

Add 2 T. olive oil to bottom of crockpot.
In small bowl whisk eggs until beaten.
In medium bowl add bread crumbs, Parm.
cheese, pepper/salt – stir until combined.
Dredge chicken in egg mixture, then in
bread crumb mixture, coating both sides
of chicken – place chicken in crockpot. In
medium bowl stir tomato sauce, Ital.
seasoning, salt, sugar, gran. garlic & onion
powder – pour over chicken. Layer mozz.
cheese on top; add more cheese if you
want. Cover & cook on Low 4-5 hours
until chicken is done. Serve with cooked
pasta of your choice – garnish with more
cheese, if desired. Serves 4

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

Puff Pastry Bacon Twists
(appetizers)

1 (17.3 oz) pkg. (2 sheets) puff
pastry sheets, thawed
1 egg, beaten
1 medium fresh jalapeno, seeded/
minced (2 T.)
1 heaping Cup Pepper Jack cheese,
shredded
12 strips bacon (3/4 lb)
1/2 C. brown sugar
1 tsp. ground coriander
1/2 tsp. ground cumin

Preheat oven 375 degrees F.
Lay 2 sheets pastry on cutting board
with long end running left to right
& brush lightly with beaten egg.
Sprinkle 1 T. minced jalapeno over
each sheet. Divided shredded cheese
between each sheet, covering the
surface right to edges. Using palm of
your hand, press cheese into pastry
so it holds in place. Take back side
of dough & fold over to meet the
edge closest to you & pinch the seam
closed. Pat top so the top & bottom
adhere to each other. Using a sharp
knife or pizza cutter, cut in half,
front to back then cut each half in half
then each quarter into thirds. You will
have 12 folded half inch strips – repeat
for second sheet. Line 2 sheet pans with
foil then place a baking rack on each.
Spray racks with nonstick spray. Twist
each piece of dough strips two full
turns & place back on board. Cut each
piece of bacon in half (long way) so
you have 24 long strips. Take each
pastry twist & wrap each with a long
strip of bacon – place back on board.
In small bowl mix brown sugar, coriander
& cumin – stir to combine then pour onto
a plate or platter. Roll each bacon wrapped
pastry in mixture & place 12 on each racked
sheet pan. Bake 25 minutes, rotate pan &
bake another 25 minutes. (Ovens vary
in heat so check for doneness at 40 & 45
minutes – poster’s took exactly 50 minutes)
Cool on rack & serve. Makes 24

(recipe: afamilfeast.com)
—————————————
Creamy Roasted Tomato/Bacon Dip
(uses oven & grill)

1 lb. bacon
1 C. diced onion
2 T. fresh garlic, minced
2 (14.5 oz,ea) cans (Hunts) Fire
roasted diced tomatoes
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 tsp. dry thyme
1 tsp. dry oregano
1 (8 oz) tub softened whipped
cream cheese
1 C. Colby-Jack cheese, shredded
1/2 C. Romano cheese, grated
1 baguette
2 T. olive oil

Preheat oven 425 degrees F.
Cook bacon until crisp – reserve
2 T. bacon fat (discard rest) Cut
cooked bacon into small pieces or
crumble by hand.
Reheat 2 T. bacon fat over medium-
high heat & add onions – cook 3
minutes then add garlic. Cook 1
more minute then add both cans
tomatoes (with juice) as well as
all spices. Stir once then place pan
in oven & roast 30 minutes, stirring
once halfway through cooking time.
Remove from oven & lower oven
heat to 375 degrees F.
While tomatoes are roasting, mix
cream cheese, Colby & Romano
cheeses in medium bowl – mix in
all but 1/4 C. crumbled bacon. Pour
roasted tomato mixture in a casserole
dish & spread cheese/bacon mixture
on top. (does not need to be spread
to edges) Bake 45 minutes uncovered.

While mixture is baking, slice baguette
in half then slice into half-inch slices.
Brush both sides with oil & grill on a
ribbed grill pan a few minutes on each
side. Remove dip from oven, sprinkle
top with rest of crumbled bacon &
serve with toasted baguette slices.
Serves 8-10

(recipe: afamilyfeast.com)
—————————

Crockpot Baked Beans

2 (28 oz, each) cans Bushs
original baked beans
1 lb. ground beef, cooked/
drained
7 slices bacon, cooked/sliced
1 green bell pepper, diced
1 medium sweet onion, diced
3 T. brown sugar
1/4 C. ketchup
2 T. mustard
1 (1 oz) pkt. taco seasoning mix
1 T. hot sauce (optional)

Pour all ingredients into crockpot.
Cover & cook on Low 7-8 hours (Try
not to open lid during cooking time)
Serves 10+

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

Spicy Caramel Frosted Brownies

1 C. butter, melted
2 1/4 C. sugar
1 1/4 C. cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
5 eggs
1 T. vanlla
1/2 tsp. cinnamon
1/2 tsp. espresso powder (optional)
1 1/2 C. flour

Frosting:
1/2 C. butter
1/2 C. brown sugar
1/4 C. evaporated milk
1 tsp. vanilla
1/2 tsp. Chipotle chili powder
2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In large microwave-
safe bowl melt butter. Stir in sugar
until shiny; stir in cocoa powder,
salt & baking powder; combine
completely. Stir in eggs, one-at-a-
time, mixing well after each addition.
Add cinnamon & espresso powder
(if using). Slowly mix in flour,
stirring until smooth & completely
combined; pour into prepared pan.
Bake 28 minutes until a toothpick
inserted into center comes out
clean and edges have set. Let cool
completely in pan.
Frosting:
Melt butter in a saucepan over medium-
low heat. Stir in brown sugar & milk, stirring
to combine. Remove from heat. When
cool, stir in vanilla & chili powder. Whisk
in powdered sugar until fluffy & smooth –
spread over cooled brownies.

(recipe: lemonsforlulu.com)

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

Last night was Knit/Crochet night and we had
16 lovely ladies – one of which was my good
friend Mary (Momma); she came at the behest
of another mutual friend and former co-worker
at the Telephone Company we both worked at
many years ago. It was great seeing those two
ladies be able to catch up on their lives. I guess,
if I had to give a reason why I started & run my
knit group, the fact that people can get together
& enjoy each other’s company while working on
a craft (knitting or crochet) they both like is the
basic reason. Meeting new friends, learning new
ideas/tips/techniques are also mixed up in there
somewhere, too. Our group now ranges in age
from Katie, age 10, to one of our older ladies (right
now I’m not exactly sure who tops that group) but
the top age is somewhere around 85 (might be
higher, I’m not sure).  It’s great to see all of them
happily chatting away while also working on
something they brought – makes it all worth it!

Our gas prices are ‘dancing’ again: were $2.59/9
then went to $2.53/9 (I filled up) – a little later that
same day they dropped to $2.49/9 – ugh…

Still fighting the “creeping crud” I have; broke down
& went to doctor’s Monday (constant coughing,
really raw throat,feels like it’s in my ears, fatigue,
tons of sleeping with really strange dreams) –
both doctors checked me out & said it’s not Strep
(which is why I went, since I do babysitting – didn’t
want to pass that on). Ended up saying they both
think it’s something seasonal –
take an antihistamine, use a throat spray, Ibuprofen
for pain (no it’s not in my ears) – SIGH! Basically – go
home – it will eventually go away…SIGH! Oh well,
I tried. Tried sucking on a Cepacol lozenge – YUCK!
Yes, it kind of numbed my throat but the taste was
not worth the effort. I babysit the next two days
so hoping I have the strength/energy for that –
we’ll see. It’s not as busy this week as last, so
that’s good.

Hoping you are in good health and able to
enjoy this time of year. Our weather is a bit
on & off between warm (in 70’s) then back
to 50/60’s & cloudy with some rain. I know
it will eventually even out – I’m just glad it’s
not really hot (as son’s house I babysit at
does NOT have air conditioning!).

Hugs;

Pammie

Crazy-busy but I survived!

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

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

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

=========

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

==========

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

==========

Strawberry Lemonade Bars

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

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

powdered sugar, for dusting

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

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

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

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

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

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

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

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

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

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

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

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

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

Crockpot Cheesy Scalloped
Potatoes with Ham & Corn

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

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

NOTE: Poster used a 3 quart crockpot

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

Chicken Caesar Pasta Salad

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

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

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

Strawberry Icebox Cake

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

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

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

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

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

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

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

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

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

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

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

Cheese Puffs
(appetizer)

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

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

(recipe: 77easyrecipes.com)
———————-

Chocolate Chip Fruit Dip

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

sliced fruit, cookies, or crackers for dipping

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

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

(recipe: myfearlesskitchen.com)

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

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

Hope you’re having a good week!

Hugs;

Pammie