Sunday and WEIRD weather!

December 2nd and it’s not just raining – it’s HAILING! The temperature is unusually warm today (56), gloomy foggy/rainy but then we get THUNDER AND HAIL! WEIRD! There IS snow predicted for Thursday but no accumulations mentioned (YAY – let’s hope it stays that way!).

Slowly but surely dragging down the Christmas decorations – I’ve never been one for really getting ‘into’ decorating but if I don’t I hear it from my sons, so . . . . sigh.

Gas prices are STILL at $2.29/9 – GREAT!

Today is also “Computer improvements are driving me NUTS’ Day! The other day when I turned my computer on I get this little “hold on for some updates to Thunderbird’ (my email server). Little did I know at the time, they DIDN’T ASK me if I WANTED them, they just automatically installed them! First things first, all my emails became DOUBLE SPACED! Took my dear husband about 20 minutes to discover just WHY that happened and then how to reverse it. Today I went to send an email to my cousin in Iowa (we email every Sunday) and, just as I’m hitting “SEND” I see on the screen NOT SEND but “SEND LATER”! UGH – more ‘stuff’! Took both of us about 10 minutes to find the ‘alternate setting’ that got rid of that, also (also explains why said cousin never replied to an email I sent a few days ago!) UGH! TECHNOLOGY SUCKS!

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Cream Cheese Mints

1 (8 oz) pkg. cream cheese, softened
3 T. butter, softened
7-8 C. powdered sugar (start with 7,
reserve 1 C. for dipping later)
4-6 drops peppermint oil
(food coloring, if desired)

In large bowl place cream cheese, butter
& peppermint oil – using elec. mixer,
beat until fluffy. Add 7 C. powdered
sugar & beat again until dough is like
in consistency. It will seem stiff & dry at
first but after a minute or two it will
come together. (you can add coloring
at this point, if desired.) (If it’s too dry
to form balls after you’re done mixing,
add 1 T. milk & mix again.) Form into
small 1 inch balls & place on waxed paper.
Roll each ball in powdered sugar &
flatten slightly with your fingertip/
a fork/back of a spoon/bottom of a
glass or a tiny
seasonal pastry stamp. Allow mints
to dry a few hours before storing. If
they will be eaten in a day or two, you
can leave them out in an airtight
container – for longer storage, place
in fridge. Makes about 80 1-inch mints.

(recipe: southernplate.com)
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Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns (poster
used Ore Ida)
2 c. shredded Cheddar cheese (medium)
1 can cream of chicken soup
1 C. sour cream
1 pkt. dry Ranch salad dressing mix
1 stick butter, melted (1/2 C.)
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Pour in hash browns & use a fork or spoon
to break up any large chunks of frozen
potatoes that may be stuck together. Mix
in shredded cheese & evenly distribute
through potatoes. In separate bowl whisk
soup, sour cream & dry Ranch mix – pour
over potatoes & mix evenly throughout.
Add half of French onions & stir. Melt
butter & drizzle half of it over the potatoes
& mix in. In separate bowl crush up corn
flakes & remaining French onions*. Mix
remaining melted butter (about 1/4 C.)
in with crushed corn flakes & fried onions –
spread over top of hash browns. Cover &
cook on High 4 hours (or Low 6-8 hours).
Serves 4-6

*Poster uses a wire whisk or you can place
them in a ziplock bag & crush them that way

(recipe: sugar-n-spicegals.com)
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Apple Juice Grilled Chicken
(can be overnight recipe)

1 C. apple juice
1/4 C. canola oil
1/4 C. packed brown sugar
1/4 C. soy sauce
3 T. fresh lemon juice
3 cloves garlic, minced
6 boneless skinless chicken breasts

Place chicken breasts in a shallow
pan. Whisk together apple juice, oil, brown
sugar, soy sauce, lemon juice & garlic in
medium bowl – pour over chicken in pan
& refrigerate 1 hour or overnight.
Remove chicken from marinade & grill until
done, 12-15 minutes.

(recipe: yummly.com)
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Ritz Cracker Oven-fried Chicken

1 C. sour cream (not low fat)
1 sleeve Ritz crackers, crushed
3-4 chicken breasts

Preheat oven 350 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place crushed crackers in a shallow
bowl (or pie plate). Place sour cream
in a shallow bowl or plate. Pat chicken
dry with paper towel & roll in sour
cream then roll each chicken breast
in cracker crumbs & place on baking
sheet. Bake 30 minutes, turn over &
bake 20-30 minutes more until
lightly browned.

(recipe: southernplate.com)
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 Asparagus-stuffed Chicken

4 boneless skinless chicken breasts
(about 1 lb)
1 tsp. dried oregano
1/2 tsp. garlic powder
kosher salt/ground black pepper
4 slices mozzarella cheese
zest of 1 lemon
pinch red pepper flakes
1 bunch asparagus, woody ends
removed
2 T. olive oil (for pan)
lemon wedges (for serving)
1/4 C. grated Parmesan, garnish

Preheat oven 400 degrees F.
In medium bowl toss asparagus with
1 T. olive oil, lemon zest & red pepper
flakes. On clean work surface, cut a
pocket into each breast, stuff each
with mozz. cheese & asparagus.
Season chicken all over with oregano,
salt/pepper – secure with wooden
toothpicks. In large (oven proof) skillet
over medium-high heat, read remaining
1 T. olive oil; add chicken & cook about
5 minutes until seared & golden on bottom.
Flip chicken & cook second side about 5
minutes until golden. Transfer skillet
to oven & bake until chicken is cooked
through, 10-15 minutes more. Squeeze
lemon juice over cooked chicken & garnish
with Parm. cheese. Serves 4

(recipe: delish.com)
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Mississippi Sin Dip

24 oz. cream cheese, softened
1/2 C. mayonnaise
8 oz. chopped green chilies
2 C. Cheddar cheese, shredded
1 (16 oz) tub sour cream
12 oz. deli honey ham, very finely
chopped

corn chips, or crackers for dipping

Preheat oven 250 degrees F.
Mix all ingredients together &
pour into greased 9 X 13″ baking
dish. Bake 30 minutes until bubbly.
Serves 20

(recipe: 1krecipes.com)
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Crockpot Meaty Split Pea Soup

1 C. dried split peas
4 C. water
2/3 C. chopped onion
4 potatoes, peeled/cut into
pieces
1/2 C. chopped celery
1 (13 oz) pkg. beef smoked
sausage, cut into pieces
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried marjoram
1/2 C. milk
1/2 C. sharp Cheddar cheese,
shredded

Wash peas & drain – place in
crockpot with all other ingredients.*
Cover & cook on High 4 hours or
Low 7 hours until potatoes are done.
Makes about 2 quarts soup.

*Poster said you can either add
cheese with other ingredients or
sprinkle over soup, once cooked, into
bowls

(recipe: thesouthernladycooks.com)
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5-Minute Fantasy Bars

1 (12 oz) bag semi-sweet chocolate chips
1 (11 oz) bag butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows

Line a 9 x 13″ baking dish with nonstick
foil. In large microwave-safe container*
add choc. & butterscotch chips & peanut
butter. Microwave on High in 30-second
intervals, stirring in between until chips
are fully melted, peanut butter is incor-
porated & mixture is smooth. Stir in
marshmallows until fully coated. Pour
mixture into prepared pan & refrigerate
until set, about 2 hours. Cut into bars.
Store leftovers in airtight container.
Makes 24 bars.

*Poster uses an 8-Cup Pyrex measuring
cup.
NOTE: If you’d like the bars to be thicker
use a 9″ square pan & allow an extra
30 minutes for bars to set up

(recipe: momontimeout.com)

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Did a 6-hour babysitting yesterday (kind of an emergency – both oldest
son AND his girlfriend had to work & neither knew about it ahead of
time! Son had scheduled an employee meeting months in advance
for his kitchen staff & expected his girlfriend would be off – oh well,
that’s why there’s grandmas!). During said time I managed to
finish one of two scarves for the needy: both are child’s size.
Almost done with #2 , should be able to finish that one in maybe
1 1/2 hours.

#1 (left) #2 (right – almost finished)

Hope you have a GREAT day!

Hugs;

Pammie

PS: Now the sun is out and no rain/hail! Go figure!

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and here comes the S-N-O-W!

The good thing is: we’re only supposed to get THREE inches – (hopefully)! It’s coming down in tiny flakes but it’s also pretty windy. I decided that, rather than wait until tomorrow (and then regret my decision) I’d go grocery shopping today (wasn’t even aware it’s CYBER MONDAY until I got to the store, but it was OK – not crowded at all (YAY!). Treated myself to 3 Christmas presents: 2 nice cardigan (kinda long) sweaters: one is a rust color and only $15 and the other is a medium gray with 30% off, so I was happy. They will go nicely with a black skirt & a turtle neck for church. Also ‘caved’ & bought a little Christmas Cactus. I bought one two years ago & it hasn’t bloomed since. This one was $4.00 and had a few buds so we’ll see. (I AM known as the Plant Killer)…sadly.

Gas prices are down to $2.29/9 now – WOW!

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Looks like the blog site is STILL shrinking my recipes – here goes hand-typing them – sorry for the double spacing; that’s part of it, also…sigh

Cranberry Walnut Tart

Crust:

1 C. flour

1/4 tsp. salt

6 T. ice-cold unsalted butter, cut into 12 pieces

1 T. granulated sugar

1 egg yolk

2-4 T. ice water

Filling:

3 large eggs

1 C. brown sugar

1/2 C. light corn syrup

1 tsp. vanilla

4 T. unsalted butter, melted

1 1/2 T. flour

1/4 tsp. salt

1 1/4 C. walnuts, toasted in dry pan & coarsely chopped

3 C. fresh cranberries (if using frozen, thaw/drain/

pat dry any excess moisture

Crust:

Place flour, salt, cold butter, sugar & egg yolk

in food processor – pulse 10 times. Add up to

4 T. ice water & pulse as you add.  Mixture

will be a bit crumbly but should come together

if you pinch a little in your hand. Place a

piece of plastic wrap on your counter &

pour out crust mixture onto wrap. Using

sides of plastic, pull plastic together to

form a ball of dough. Wrap & press into

a disc shape. Refrigerate at least 1 hour

(this can be done a day ahead).

Preheat oven 425 degrees F.

Lightly dust counter with flour & remove

dough from fridge. Roll out dough 2 inches

larger than a 10″ tart pan (with removable

bottom). Gently lift dough into tart pan

& press into sides & up rim making sure

the dough is even all around. Don’t be afraid

to make the sides thicker than the bottom

by pressing excess dough back down into

tart pan, inside ridges. Line bottom of crust

with parchment paper & fill with pie weights,

dry beans or rice.

NOTE: you can prepare filling while crust bakes.

Bake crust 10 minutes; remove from oven &

remove weights/beans/rice. Let cool 10 minutes

(crust is pre-baked at this time).

=

Lower oven temp. to 350 degrees F.

In medium bowl beat eggs. Add brown sugar,

corn syrup, vanilla & melted butter – beat in

flour & salt. Stir in chopped nuts & gently fold

in cranberries. Pour batter into now cooled crust.

Place in center of oven & bake 45-55  minutes until

browned. Cool to room temp. then refrigerate to

set. Tart is best served cold. Remove sides of tart

pan by placing on a high round surface (such as

a can) & gently drop the outer ring onto the table.

Place tart on a serving platter & cut into slices

to serve. Makes 8-10 slices.

(recipe: afamilyfeast.com)


Light Stovetop Turkey Tetrazinni

1 T. vegetable oil

1/2 C. chopped onion (optional)

10 oz. pkg. button mushrooms, sliced

2 C. chicken broth

2 1/2 C. milk

1 (12 oz) pkg. whole wheat spaghetti (or regular),

uncooked

2 C. cooked, shredded turkey (or rotisserie chicken)

1/2 C. sour cream

1 T. butter

1/4 C. Parmesan cheese, grated

Italian parsley, chopped (optional)

Heat oil in large pot on medium-high heat. Add

onion (if using) & mushrooms – cook until starting

to soften, 2-3 minutes. Pour chicken stock & milk

into pot; cover & bring to a boil over High heat. Add

spaghetti to pot & cook until almost al dente, about

10 minutes. Stir in cooked turkey & finish cooking until

pasta is done. Remove pot from heat, stir in sour cream,

butter & cheese. Serve immediately, garnishing with

chopped parsley, if using. Serves 4

(recipe: yummly.com)


Leftover Turkey Salad

4 C. chopped, cooked turkey

1/2 C. mayonnaise

2 tsp. Dijon mustard

1 T. lemon juice

2 tsp. sugar

1/2 C. finely diced celery

1/4 C. sliced scallions

2 tsp. chopped fresh dill

In large bowl combine turkey, mayo,

mustard, lemon juice, sugar, celery, scallions &

dill, stirring until well combined. Taste &

season with salt/pepper. Serve immediately

or refrigerate, covered, until ready to serve.

Makes 6 servings.

(recipe: justataste.com)


Leftover Turkey & Rice Soup

6 slices bacon, chopped

1 onion, chopped

1 large carrot, peeled/chopped

1 yellow bell pepper, chopped

2 cloves garlic, minced

kosher salt/ground black pepper

1/2 C. dry white wine (or water)

4 C. chicken broth

1 C. jasmine rice

2 C. leftover cooked/shredded turkey

1/4 C. fresh chopped parsley

In large pot over medium heat, cook bacon

until crispy, 8  minutes then transfer to a

paper towel-lined plate. Drain all but 1 T.

bacon fat. Add onion, carrots, bell pepper &

garlic to pot – season with salt/pepper &

cook 5-7 minutes until veggies are soft.

Add wine, broth & rice – bring to a boil.

Simmer until rice is tender, 20 minutes.

Stir in turkey & parsley until warmed

through. Serve immediately with crispy

bacon. Serves 4

(recipe: delish.com)

Crockpot Spiced Apple Dump Cake

1 (16.5 oz) box spice cake mix

2 (29 oz, ea) cans apple pie filling

3/4 C. butter, melted

1 C. quick-cooking oats

1 C. walnuts, chopped (optional)

Optional toppings:

Ice cream and/or whipped cream

=

In a bowl combine dry cake mix, oats &

melted butter – mix to combine. Add pie

filling to bottom of a 5-6 qt. crockpot.

Pour cake mixture over pie filling &

sprinkle top with chopped nuts, if using.

Cover & cook on High 2 hours. Serve

warm or cold – with ice cream or

whipped cream, if desired.

Serves 10

(recipe: crockpot ladies.com)


Well, that’s all for now – hope our snow stays true to the report &

we only get up to 3 inches. I’m planning on staying home & knitting

today & tomorrow, so I’m good (for now!). We’re still enjoying our

leftover turkey & fixin’s – nothing like leftovers! (Oh, by the way – I’ve

lost 11 lb.s now – YAY!

 

Stay warm & safe!

Hugs;

Pammie

Saturday

Happy “day after Black Friday” and two days after Thanksgiving! Don’t know about your house but we still have lots of leftovers which means I DON’T HAVE TO COOK! YAY!

Found more recipes to share with you –

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Ok – it seems the ‘cut/paste’ is turning into miniscule print AGAIN! UGH! Will see what I can do about this. About the only way I can post right now is just type them into the post.

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Caramel Apple Dessert Dip

1 (8 oz) block cream cheese, softened

1/3 C. sugar

1 (16 oz) jar caramel dip or thick caramel sauce

1/2 C. toffee bits

Place cream cheese in medium bowl &

beat using elec. mixer until smooth & creamy.

Add sugar & beat until thoroughly combined.

Spread mixture evenly in a 3-Cup serving dish.

Pour caramel/dip sauce over cream cheese &

spread evenly; top with toffee bits. Serve

with fresh sliced apples. Serves 8

 

(recipe: dinneratthezoo.com)


Crockpot Acorn Squash Soup

2 medium acorn squash cut into wedges/seeded

1 small yellow onion, finely diced

1 (32 oz) can vegetable broth

1 clove garlic, minced

1 T. fresy thyme leaves

1 T. fresh rosemary leaves

salt/pepper, to taste

Place wedges of squash into a 6 qt.

or larger crockpot. Add broth, onion,

garlic, thyme & rosemary. Cover & cook

on Low 4-6 hours until squash is tender.

Remove & place on a plate until cool

to the touch. Using a spoon, scoop out

the flesh from skin & place flesh back

in crockpot. Cover & cook an additional

20-30 minutes on Low until squash is

warmed back up. In small batches,

puree squash in a blender, being

careful while blending hot liquids.

Serves 6

 

(recipe: crockpotladies.com)


Thanksgiving in a Blanket

1 tube refrigerated crescent rolls

3/4 C. shredded, cooked turkey

3/4 C. prepared stuffing

3/4 C. prepared mashed potatoes

1 C. cranberry sauce

1/4 C. prepared gravy, warmed

Preheat oven 375 degrees F.

Line a large baking sheet with parchment

paper. On lightly floured surface, roll out

crescent rolls. Top with mashed potatoes,

turkey, stuffing & cranberry sauce (you

want small amounts of each). Roll up

& transfer to prepared baking sheet.

Bake 12-15 minutes until golden brown.

Serve with gravy, for dunking. Makes 8

 

(recipe: delish.com)


Thanksgiving Nachos

1 bag Ruffles potato chips

1 C. Gouda cheese, shredded

1 C. cooked, shredded turkey

1 1/2 C. leftover stuffing

1 Can cranberry sauce

1/2 C. turkey gravy

Preheat oven 375 degrees F.

Spread potato chips on a parchment

lined baking sheet. Top with half of

the cheese, turkey & stuffing. Top

with more chips & remaining cheese/

turkey/stuffing. Bake 8-10 minutes

until cheese has melted. Top with

dollops of cranberry sauce & garnish

with a drizzle of turkey gravy.

Serves 6

(recipe: delish.com)


No Bake Cranberry Cream Pie

2 (8 oz, ea) pkgs. cream cheese, softened

1 (14.5 oz) can whole berry cranberry sauce

1 (12 oz) tub Cool Whip, thawed (or 1 1/2 C.

heavy whipping cream, whipped)

1 pre-made 9″ graham cracker pie crust

Place softened cream cheese in a stand

mixer with paddle attachment & beat

until smooth & fluffy, about 1 minute.

Remove cranberry sauce to a microwaveable

bowl; chop it up slightly using a fork &

microwave on Low setting 30 seconds to

1 minute (you want it softened up &

starting to break down but not melted).

Add this to cream cheese & beat until

smooth, scraping down sides of bowl

a few times. Remove bowl from mixer

& fold in Cool Whip then pour into

pie crust, smooth the top into a mound.

Freeze 6-8 hours or overnight.

Serves 8

(recipe: afamilyfeast.com)


Well, it seems we’ve had a small reprieve-
our weather is WARMER with light rain
which is melting the snow that was on
the ground! 

(Ok, this is weird – NOW the print size
WORKS! Not complaining, mind you!)
We’re supposed to get temps. in the
40’s today & tomorrow then back to
mid-30’s & snow (less than an inch)
for Sunday night & Monday. Oh well –
can’t complain – it IS Winter now!

Have you noticed the gas prices?
Ours dropped to an unheard of
$2.39/9 lately! WOW! I only needed
a quarter tank but gladly filled it up
with those prices! (Who knows how
long we’ll have that blessing!?)

Hope you are all well, happily enjoying
whatever you are doing this Saturday.

Hugs;

Pammie

Oooooooops! Forgot (for two days now) to
post these:

Baby blanket # 1 for Crisis Pregnancy Mobile Unit

This is the blanket made from the (already knit) middle square my friend
gave me many years ago. She gave me 6 knit squares she’d worked on as
test knits – she was trying out various patterns for a sweater & didn’t know
what to do with the ‘practice squares’ so she gave them to me. I used up
some of my extra baby yarns & just crocheted the border. I sent her a photo
of it & she said she wished she had more squares so she could see what
else I’d come up with to make out of them!

Winter is DEFINITELY here!

We’ve had snow now TWICE, each time around an inch – first time it melted right away but now? Nope. It’s a ‘balmy’ 25 degrees F. out there – got out my heavy winter jacket & also zipped my winter liner in my Sunday trench coat. Gloves & scarves out – I’m ready . . . I think.

New surprise – our local gas prices are down to $2.49/9! Can’t remember when I’ve seen anything below $2.59/9 so this is great (except when it hit $2.59/9 Sunday I filled up – so hope it stays that low for awhile!).

Went to my library knit group this morning and we were all chatting about how many Christmas gifts we’re creating. I thought I was good on that one (none!) but the other day I got to thinking about middle son’s new girlfriend (she’s not only naturally gorgeous but she’s got this ADORABLE personality – I loved her immediately!) – so guess who’s knitting a pair of oatmeal-colored cabled boot toppers now . . . hehehe. Still have the two red scarves to make red/white fringe for; still working on the two baby blankets and then I got the idea to knit another ‘quick’ scarf, so there’s that as well (good thing with that – it’s just a 1-skein wonder and I’m almost done with it – homeless/kids scarf). Yes, I know – I’m ‘nuts’ but I get bored just knitting one thing so I let my creativeness kind of wander a bit .

Went shopping at Meijer the other day SPECIFICALLY because they have (Meijer brand) young turkeys on sale for $. 37 a lb – got home after $100 – something purchases only to realize I totally forgot about the turkey! Good thing their sale is still on – got a 13.5 lb. turkey for $5.00! With my oldest (the chef) doing all holiday dinners at HIS house (and he buys the meats) this one will be perfect for just husband, middle son & me. I learned, last year from Oldest son’s girlfriend’s Mother, to prepared another dinner THE DAY AFTER for just us – that way we have lots of leftovers! WIN/WIN! I babysat my sweet 1 1/2 yr old grandson all day yesterday after they got back from a week’s vacation to Myrtlebeach S.C. Since he & his family are SO BUSY lately I tried to make a ‘bargain’ with him: Middle son works until 8 p.m., other grandparents won’t be able to come but for around an hour, our youngest won’t be coming – could we please SKIP the dinner this year & just focus on Christmas dinner? NOPE – he’s the chef & he’s COOKING! Oh well . . .

My sweet grandson 1 1/2 yrs old

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Crockpot Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 1/2 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 (18.25 oz) box yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans (optional)

In bowl mix pumpkin, evap. milk,
eggs, sugar, pumpkin pie spice & salt-
pour into bottom of crockpot & spread
evenly. Evenly sprinkle dry cake mix
on top. Pour melted butter evenly over
top of dry cake mix then sprinkle top
with chopped pecans (if using).
Cover & cook on High 2 hours.
Serves 10

(recipe: crockpotladies.com)
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Roasted Sweet Potato Wedges

3 sweet potatoes (medium, scrubbed
clean)
2 T. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chili powder

Preheat oven 450 degrees F.
Cut sweet potatoes in half then
cut each half into 4 equal sized
wedges. Arrange wedges on a
rimmed baking sheet & drizzle
with olive oil. Sprinkle with
salt, pepper & chili powder –
toss to coat well with oil &
seasonings. Roast about 25
minutes until potatoes are
browned, crispy on the outside
& fork-tender on the inside.
Remove from oven & serve.
Serves 6

(recipe: addapinch.com)
——————————–

Easy Roasted Acorn Squash

1 acorn squash (medium, about 1 lb)
1 T. unsalted butter, cut into 4 pieces,
room temp.
salt/pepper
2 tsp. dark brown sugar (or packed light)

Preheat oven 400 degrees F.
Place oven rack in middle of oven.
Cut squash in half lengthwise & scrape
out seeds (using a spoon). Cut a small
slice off the rounded side of each half
to help them lie flat. Using your fingers,
butter each half with 1 piece butter then
season generously with salt/pepper. Divide
sugar & remaining butter pieces evenly
among the 2 squash halves. Place halves,
cut sides up, on a baking sheet. Bake
45 minutes to 1 hour. Serves 2

(recipe: chowhound.com)
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Stuffing w/Sausage, Cranberries & Apple

8-10 C. bread, cubed*
1 lb. breakfast sausage
1 onion, diced
1 C. celery, chopped
1 1/2 T. fresh rosemary, chopped
1 1/2 T. fresh sage, chopped
2 tsp. fresh thyme, chopped
salt/pepper, to taste
1 Granny Smith apple, chopped
1 C. dried cranberries
1-2 eggs, lightly beaten
1/3 C. fresh parsley, chopped
2 1/2 to 3 1/2 C. turkey or chicken
stock (or broth)
8 T. butter, melted/divided

Preheat oven 350 degrees F.
Place cubed bread in large baking sheet
& bake 5-10 minutes until dried out. In
large skillet brown sausage – remove
from skillet, leaving 1 T. of grease in
skillet. Add onion, celery, rosemary,
sage, thyme, salt/pepper to skillet &
cook over medium heat, stirring
frequently, until onions are translucent.
Place dried bread crumbs in very large
bowl. Add sausage, onion/herb mixture
apple, cranberries, eggs, 2 C. stock/broth
& 4 T. melted butter – mix until combined.
Spray 9 X 13″ baking pan with nonstick
cooking spray. Place stuffing mixture into
pan & press down lightly. Cover with foil
& bake 45 minutes. Remove stuffing from
oven & remove foil. Check consistency of
stuffing – add additional stock as needed &
drizzle with remaining 4 T. melted butter.
Return stuffing to oven, uncovered, &
continue baking 15-25 minutes until
stuffing is lightly browned on top. Top with
additional fresh herbs, if desired, & serve
immediately. Serves 12

*Suggested breads to use: Ciabatta, Sourdough,
French

(recipes: momontimeout.com)
———————————————

(I thought this one sounded interesting for a

savory side dish)

Mushroom & Leek Bread Pudding

6 C. (1/2 inch diced) bread cubes
from a rustic country loaf, crusts
removed
2 T. olive oil
1 T. unsalted butter
2 oz. pancetta*, small dice
4 C. sliced leeks, white & light
green parts (4 leeks)
1 1/2 lb. cremini mushrooms,
stems trimmed & 1/4″ sliced
1 T. chopped fresh taragon
1/4 C. medium or dry sherry
kosher salt/ground black pepper
1/3 C. minced fresh flat-leaf parsley
4 extra large eggs
1 1/2 C. heavy cream
1 C. chicken stock
1 1/2 C. grated Gruyere cheese
(6 oz), divided

Preheat oven 350 degrees F.
Spread bread cubes on a sheet pan
& bake 15-20 minutes until lightly
browned. Heat oil & butter in a large
saute pan over medium heat. Add
pancetta & cook 5 minutes, until
starting to brown. Stir in leeks &
cook over medium heat 8-10 minutes
until leeks are tender. Stir in mush-
rooms, tarragon, sherry, 1 T. salt &
1 1/2 tsp. pepper – cook 10-12
minutes until  most of liquid evaporates
stirring occasionally. Turn off heat;
stir in parsley. In large bowl whisk eggs,
cream, chicken stock & 1 C. Gruyere.
Add bread cubes & mushroom mixture,
stirring well to combine. Allow to stand
at room temperature for 30 minutes to
allow bread to absorb the liquid. Stir
well & pour into a 2 1/2 to 3 qt. dish.
Sprinkle top with remaining cheese &
bake 45-50 minutes until top is browned
& custard is set. Serve hot.
Serves 8-10

*Pancetta is an Italian bacon

(recipe: foodnetwork.com)
—————————

Crockpot Salsa Verde Chicken

3 lb. boneless skinless chicken breasts
(about 4)
1 (16 oz) jar salsa verde (mild)
1/2 C. water

Place chicken in crockpot; pour
salsa & water over top. Cover &
cook on Low 4 hours (thawed chicken)
to 8 hr. (frozen).
Remove lid; using tongs, move chicken
to a cutting board & shred then stir
back into crockpot. Serves 10

NOTE: Can be used in tacos, burritos,
quesadillas, over cooked rice, in salads
or plain.

(recipe: 365daysofcrockpot.com)
———————————-
Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries

In large bowl mix yogurt & dry pudding –
stir until completely mixed together.
Fold in Cool Whip & raspberries (Raspberries
will soften while salad sets). Add marsh-
mallows & mix together. Cover & refrigerate
30  minutes (this will allow the raspberries
to soften). Fold salad with a spoon several
times after removing from fridge – raspberry
juice will spread throughout the salad.
Serves 15

(recipe: sugar-n-spicegals.com)
====================

Am still working at lowering my blood sugar
levels before reporting back to the doctor in
mid-December. I’ve mostly been cutting out
lots of carbohydrates/sugars and substituting
LOTS of water and vegetables. I’ve gone from
185 to 176.4* and the last time I tested my
blood in the morning it was 101!!! I don’t
remember EVER having a morning number
that low! YAY!!! Really hoping that my total
A1C (that’s the total of your blood numbers
for 3 months) comes back lower – that’s my
whole goal. Yes, it will make the holidays
more difficult eating-wise, but if I just stick
to what I started I should be OK – we’ll see!

*I should add I haven’t been doing any
exercise – I KNOW that if I did, it would
be lower – just been too lazy.

Hope you’re having a GREAT day!

Hugs;

Pammie

 

ENERGY – Use it while you’ve got it!

Shopping – total: 7 places: drug store, bank, pick up a donated baby blanket, Kroger, another drug store, gas and lastly Gordon Foods – YAY, I’m DONE! Some days I have the energy to get it all done, some I don’t. Wasn’t exactly planning on all that running but it sort of all fit in a row, so now it’s done. As I’ve mentioned before, this coming Tuesday is the pick up for all the baby items for the Detroit Veterans Hospital’s baby shower – I have a pile of items that need to be photographed (the ladies like to see what everyone donated – especially the ones that can’t make it on pick up night). I keep putting off the photo chore (why? I don’t know…). Started a new baby blanket yesterday AFTER several attempts at starting one with a different pattern & different yarn – switched needle sizes, etc. finally just got fed up & ripped it out (maybe 2-3 inches done). I decided to do one with yarns I already have on hand – ones that aren’t exactly enough to make an entire blanket but are still nice. This one will be done in the “Feather & Fan” pattern using a donated yarn from many years ago (I LOVE this yarn but it’s no longer made – sigh). It’s a kind of terrycloth-like yarn in baby weight; the blanket I’m doing now starts out with about an inch of white fuzzy yarn for the bottom, then about 2 inches of a medium blue in Feather & Fan, followed by another strip of fuzzy white. Next will be a variegated blue/green/white yarn, white strip, etc. I think it will turn out good – we’ll see.

==========

Cake Mix Peanut Butter Bars

1 C. peanut butter
1/2 C. water
1 large egg
1 pkg. yellow cake mix

Frosting:
1 stick margarine (1/2 C.), softened
1/4 C. milk
1-2 tsp. vanilla
3 T. cocoa
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine peanut butter, water &
egg, stirring until smooth. Stir in cake
mix until blended – spread into prepared
pan. Bake 20-25 minutes until puffed &
light golden brown. Cool completely.
Serves 24

Frosting:
In large bowl using elec. mixer, mix all
ingredients until smooth. Add more
powdered sugar or milk until you
reach desired consistency & spread
on top of bars.

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

Fresh Cucumber Salad
(overnight recipe)

3 medium cucumbers, sliced
1 C. sugar
3/4 C. water
1/2 C. white vinegar
3 T. minced fresh dill or parsley

Place cucumbers in a 1 1/2 – 2 qt.
glass container. In a jar with a
tight-fitting lid, shake remaining
ingredients until combined – pour
over cucumbers. Cover & refrigerate
overnight. Serve with a slotted spoon.
Makes 10-12 servings.

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

Cheesy Zucchini & Beef Casserole

1 lb. ground beef
1 lb. ground pork sausage
2 C. zucchini, diced
1 C. onion, diced
1 C. green pepper, diced
1 C. tomato, diced
1 C. water
1/2 C. shell macaroni, uncooked
2-3 tsp. dried oregano
2 tsp. salt
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Brown beef & sausage in skillet over
medium heat until fully cooked; drain
fat. Add vegetables, water, uncooked
macaroni, oregano & salt – bring to
boil, stirring often. Reduce heat to
Low; simmer 25 minutes until vegetables
& macaroni are tender & liquid is almost
absorbed. Stir occasionally, adding a little
more water if too dry. Remove from heat;
cover & let stand 10-15 minutes. Stir in
Cheddar cheese & spoon into prepared
dish; sprinkle top with mozzarella cheese.
Bake, uncovered, 5-10 minutes until cheese
is melted. Serves 6-8

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

Bacon-wrapped Jalapeno Popper Chicken

4 large jalapeno peppers (about 3 oz, each)
4 oz. cream cheese, divided into 4 pieces,
chilled
1/2 tsp. ground cumin
kosher salt/black pepper
4 small boneless skinless chicken breasts
about 5 oz each
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 lb.)

Wear gloves to protect your hands while
handling peppers – use a small paring knife
to cute stem-end off. Using knife, remove
ribs with seeds from inside peppers. Make
a cut down the length of the pepper from
top to tip; carefully, without breaking the
pepper in half, scrape out ribs & seeds.
Transfer peppers to a microwave-save
bowl. Add 3 T. water; cover tightly with
plastic wrap & microwave on High until
peppers turn olive green & are lightly
softened but still firm & hold their shape-
about 2-3 minutes. Let cool.
Stuff each pepper with a piece of cream
cheese, squeeze the walls around the
cream cheese to force out any air
pockets & seal jalapeno walls together.


In small bowl mix cumin, 1 T. salt & 1/2
tsp. pepper. Pound the chicken length-
wise down the breast to make a
rectangular 1/4-inch thick cutlet; sprinkle
with a quarter of seasoned salt & repeat
with rest of chicken & seasoned salt.
With one of narrow ends of chicken facing
you, lay a piece of Colby Jack cheese on
bottom of chicken cutlet. Place 1 stuffed
pepper crosswise on top of cheese about
2 inches from bottom; tightly roll up
chicken & cheese around the pepper,
folding in the sides as you roll – repeat
with remaining chicken & peppers.
Lay 5 strips of bacon on a clean work
surface so that the strips are slightly
overlapping (about 1/4 inch) & are wide
enough to completely cover a chicken roll.
Place 1 chicken roll at bottom of bacon
blanket – wrap bacon tightly over chicken
roll – repeat with rest of bacon & chicken
rolls.

Prepare grill for indirect grilling & heat
grill to medium-high heat.

Place bacon-wrapped chicken rolls
seam-sides down on cooler side of
grill. Cover & cook until bacon is
beginning to brown & cheese is
beginning to melt & ooze from sides,
15-20 minutes. Transfer rolls to hot side
of grill & cook until lightly charred,
1-2 minutes per side. Let cool 10
minutes before serving. Serves 4

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

Spicy Shrimp & Tomato Cream
Pasta

1 T. olive oil, divided
1/2 tsp. red pepper flakes
1 lb. shrimp, peeled/deveined
1/2 medium sweet onion, chopped
3 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1/2 C. heavy cream
1/2 tsp. Italian seasoning
1 (12 oz) pkg. pasta, cooked accordg.
to pkg. directions

Heat 1 T. oil in large pan; add red
pepper flakes & shrimp – cook 1
minute per side until completely
pink. Remove shrimp from pan &
set aside. Add remaining oil to pan
& cook onion over medium-high
heat 5 minutes; add garlic & cook
1 more minute. Add spaghetti sauce,
heavy cream & Ital. seasoning – simmer
5 minutes. Return shrimp to pan & stir
in cooked pasta. Serves 4

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

Crockpot Garlic Green Beans w/
Gorgonzola

2 lb. fresh green beans, trimmed/
halved
1 (8 oz) can sliced water chestnuts,
drained
4 green onions, chopped
5 strips bacon, cooked/crumbled,
divided
1/3 C. white wine or chicken broth
2 T. minced fresh thyme (OR) 2
tsp. dried
4 cloves garlic, minced
1 1/2 tsp. seasoned salt
1 C. (8 oz) sour cream
3/4 C. crumbled Gorgonzola cheese

Place green beans, water chestnuts,
green onions & 1/4 C. cooked bacon in
4 qt. crockpot. In small bowl mix wine,
thyme, garlic & seasoned salt; pour over
top. Cover & cook on Low 3-4 hours or
until beans are crisp-tender. Drain liquid
from beans. Just before serving, stir in
sour cream; sprinkle with cheese &
remaining bacon. Serves 10

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

Roasted Beets

2 bunches red beets
2 bunches golden beets
4 T. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 T. butter, melted

*Trim leaves & bottoms off beets &
peel; cut golden beets into one-inch pieces &
place in a medium saucepan. Cover with
salted water & bring to boil – boil just
until a fork can pierce but still be some-
what hard, about 20 minutes.  Put on
plastic or latex gloves & repeat same steps
as above for red beets, placing them in a
separate saucepan & following above
directions.
——————
Preheat oven 450 degrees F.  10 minutes
after beets have been boiling.

Drain beets separate from each other.
Pour out beets on each half of a sheet tray
NOT touching in the center. Drizzle oil all
over beets & sprinkle with salt, pepper &
garlic powder. Roast approx. 15 minutes until
tender & just starting to brown. Remove red
beets to a serving bowl & drizzle on half of
melted butter. Repeat for golden beets,
pouring them over the red beets & drizzling
on rest of melted butter. Serves 4-6

*Start with golden beets by trimming top &
bottoms then place cut down & using a peeler,
peel down towards the board – lay on it’s side
& peel around as you turn the beet – repeat
with red beets.
Through entire process keep golden beets
separate from red beets

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

Pina Colada Ice Box Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. powdered sugar
1/2 tsp. rum extract
1 (13.66 oz) can coconut milk, divided*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
15 whole graham crackers
1 (20 oz) can crushed pineapple, drained
1 C. sweetened shredded coconut, toasted

In large bowl using an electric mixer, beat
cream cheese, powdered sugar & extract
until smooth. Gradually beat in 1 C. coconut
milk; add pudding mix & beat on Low speed
until smooth – fold in Cool Whip. Pour remaining
coconut milk into a shallow dish. Quickly dip
half of the graham crackers into milk, allowing
excess to drip off. Arrange in a single layer in
a 9 X 13″ baking dish, breaking to fit as needed.
Layer with half each of cream cheese mixture,
pineapple & coconut – repeat layers. Refrigerate,
covered, at least 4 hours before serving.
Serves 12

*You can usually find coconut milk in the aisle
of the grocery store that has drink mixes

NOTE: For a nutty coconut flavor, toast the 1/2
C. of coconut that goes on the top layer.
To TOAST the coconut:
Place coconut in a shallow pan in oven at 350
degrees F. for 5-10 minutes or cook in a skillet
over Low heat until golden brown, stirring
occasionally.

As the dessert sits in the fridge, the graham crackers
absorb the moisture from the coconut milk &
pudding mixture, softening to a cake-like texture.

(recipe: tasteofhome.com)

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

Our weather has been nice – today it’s in the
70’s & cloudy, but nice for being outside.

Gas prices have jumped up then back down,
from $2.98/9 to $2.89/9, now back to $2.93/9.
The GOOD thing is: I’m a Kroger customer &
using their Kroger card you accumulate FUEL
points: 100 points gets you $.10 cents off per
dollar of gas. Today was JACKPOT day: I got
$.30 cents off per gallon – YAY! (I paid $.2.69/9)
Love to save money.
OH – IF you are a Kroger customer & have their
Kroger card – (I learned this from a friend) – at the
bottom of your grocery receipt is a little paragraph
saying: TELL US HOW WE’RE DOING! If you read the
paragraph & do their little ‘on line’ survey you get
50 fuel points! Nice – they add up fast if you shop
Kroger regularly.

Hope you are in good health & enjoying your day!

Hugs;

Pammie

It’s Wednesday – mid week!

Here we are at Wednesday already – Wow, this week is flying by! I’ve spent the past two days babysitting my 1 1/2 yr. old grandson for 8-10 hours a day…let me tell you: I love my grandson but it’s MIND-NUMBING! He’s into a new phase where he’s showing anger (lovely, right?) if you tell him stop he raises his fist and starts yelling baby-gibberish at you. This is NOT the grandma to do that with – I just glare at him, say: “No! STOP!” . . . it’s taken a few times but now if he starts getting anywhere near that all I have to do is glare and he sort of walks away with his eyes on the floor. I don’t want a baby tyrant on my hands and this is Week #2 of my babysitting more because the other grandparents are out of town (I’m sorry, but they are much more tolerant of his ‘cute’ little ways than I am – I raised three boys and helped raise 14 foster babies so I know who’s in charge . . . and it’s NOT a One Year OLD!) I’m also babysitting Friday but get to come in at 12:30 instead of much earlier so hoping that helps. I thought I was almost done with this ‘multi-day’ babysitting when I asked “How’s your parents doing?” and found out they are at their cabin NOT because they just wanted to get away but because they are having new wood floors put in and their house power-washed. When she checked on the progress yesterday, it appears the company has only ripped out the old carpet – no new floors yet . . . Oh BROTHER; can’t imagine my ‘sitting’ schedule next week – sigh. The good thing is: I have been solid on making sure I get MY days off for both knit groups & my special needs group – we’ll see how that goes next week –

=========

Fudgy Cocoa Zucchini Brownies

3/4 C. canola oil
1 C. sugar
2 large eggs
1 tsp. vanilla
1 C. flour
1/3 C. unsweetened baking
cocoa
1 tsp. baking soda
1 1/2 C. shredded zucchini (excess
moisture squeezed out)
1/2 C. mini chocolate chips

Chocolate Fudge Frosting:
6 T. butter, softened
2 2/3 C. powdered
1/2 C. baking cocoa
1/4 to 1/3 C. milk or heavy cream

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil or parchment paper – lightly
spray with nonstick cooking spray. In
medium bowl add oil, eggs, vanilla &
sugar – using elec. mixer, beat 2 minutes.
In another bowl combine flour, cocoa
powder & baking soda – add wet
mixture to flour mixture & mix well.
Stir zucchini shreds into batter until
thoroughly incorporated. Add in mini
choc. chips. Spread batter in prepared
pan. Bake 20-25 minutes – allow brownies
to cool before frosting.

Frosting;
Using elec. mixer, cream butter & add in
powdered sugar until light & fluffy. Beat
in cocoa powder; add in milk/cream &
beat together until smooth. Frost brownies.

NOTE: You can add up to 2 C. of zucchini.
You can also double the recipes & use a
jelly roll pan for a large crowd.

(recipe: thebaking chocolatess.com)
—————————–

Broccoli/Cheese Cornbread

1 C. corn meal + 1 T.
1/3 C. flour
1 stick butter
2 tsp. honey
4 large eggs
1 (12 oz) pkg. ricotta, cottage
cheese (or sour cream)
1 tsp. salt
1 tsp. granulated garlic
1 tsp. black pepper
1 tsp. cayenne (to taste)
1 C. broccoli florets, steamed &
chopped
2 C. shredded cheese*
2 T. grated Parmesan cheese
1/4 tsp. baking soda
1 1/2 tsp. baking powder

Preheat oven 350 degrees F.
Spray a 12 X 12″ baking pan with
nonstick cooking spray. Mix all
bread ingredients (except Cheddar
cheese) in a large bowl & pour into
prepared pan. Bake 35-45 minutes
until a wooden toothpick inserted
into center of bread comes out clean.

*POSTER cuts bread into pieces &
sprinkles Cheddar cheese on top
while still warm.

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

Foil Pack Artichoke & Chicken Dinner

3 C. instant white rice, uncooked
3 C. warm water
6 small boneless skinless chicken breasts,
(1 1/2 lb, 1/2 inch thick)
1 (13 3/4 oz) can artichoke hearts,
drained/quartered
2 large tomatoes, chopped
1/2 C. Zesty Italian Salad dressing
1/4 C. (Classico) Traditional Basil
Pesto sauce & spread

Preheat oven 400 degrees F.
Mix rice & water in a bowl & spoon
onto centers of 6 large sheets of
heavy-duty foil. Top with chicken,
artichokes & tomatoes – drizzle
with combined dressing & pesto.
Bring up foil sides; double-fold
top & both ends to seal each
packet, leaving room for steam
inside. Place in a 15 X 10 X 1″ pan.
Bake 30-35 minutes until chicken is
done (165 degrees F.). Remove from
oven; let stand 5 minutes then cut
slits in foil to release steam before
opening. Serves 6

(recipe: kraftrecipes.com)
————————–
Bacon-Cheddar Chicken & Potatoes

1/4 C. Ranch salad dressing
6 large bone-in chicken thighs, skin/
visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5) cut
into 1-inch chunks
1 onion, cut into 1/2 inch chunks
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
2 T. chopped fresh parsley

Place chicken in a shallow dish & pour
salad dressing over it – refrigerate
30 minutes to marinate.

Preheat oven 400 degrees F.
Cook bacon in large skillet over
medium heat until crisp; remove
bacon from skillet, reserving 1 T.
drippings in skillet; drain bacon
on paper towels. Add potatoes &
onion to skillet & cook 5 minutes,
stirring occasionally. Remove from
heat; crumble bacon & add to potato
mixture, mixing lightly. Spoon into
9 X 13″ baking dish. Remove chicken
from marinade (discard marinade/
salad dressing). Place chicken in dish
over potato mixture. Bake 55 minutes –
1 hour until potatoes are tender &
chicken is fully cooked (165 degrees F.).
Top with cheese & parsley – serve.
Serves 6

(recipe: kraftrecipes)
———————————

Melon Salad w/Basil Dressing

6 C. cantaloupe, chopped
6 C. watermelon, chopped

Dressing:
2 C. fresh sweet basil
1/2 C. vegetable oil
1/2 c. apple cider vinegar
6 T. balsamic vinegar
3/4 C. honey
1 1/2 tsp. salt
1 tsp. black pepper
dash Tabasco sauce

Garnish:
1 C. feta cheese
fresh chopped basil leaves

In food processor pour vegetable
oil, apple cider vinegar, balsamic
vinegar, honey, salt/pepper – blend
until thick & creamy. Add basil & blend
until it is in very small pieces. Taste &
adjust seasonings to your taste. Pour
dressing over melon & toss to cover
melon all over. Chill salad.
Right before serving, toss with Feta
cheese crumbles.

(recipe: mizhelenscountrycottage.com)
—————————————

Crockpot Magic Bars

1 1/3 C. crushed graham crackers
1 stick butter, melted
1 can sweetened condensed milk
2 C. baking morsels/chips (your choice –
poster used 1 part chocolate chips/
1 part white chips & 1 part butterscotch)

In a bowl mix crushed graham cracker
crumbs & melted butter – press mixture
into bottom of crockpot. Pour milk
over top of crust. Layer chips.
Cover & cook on High 1-2 hours until
set & edges are golden. Cool completely
& cut into bars. Bars are done when
you slide a spatula along the edge &
they easily pull away from edge.

NOTE: Let bars cool completely before
cutting – do not cut bars when hot.

(recipe: recipesthatcrock.com)

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

Our weather has been all over the place lately –
from the 70’s to the 90’s – yesterday started
out nice & warm followed by a huge torrent
of rain. It was so loud you could hear it inside
the house so I opened the sliding screen door
for the baby to be able to see & hear it – he
was fascinated (it rained really heavy for
almost 15 minutes straight and then the
sun came out & it was sunny for the rest
of the day!).

Gas prices were steady at $2.89/9 so
I filled up a few days ago – today same
place: $2.79/9…sigh.

I’ll be glad when this babysitting schedule
changes back to me sitting one day a week
for around 4-5 hours; it’s hard to believe
how exhausting it is to do nothing but
read/knit/watch him play (or wrestle
with him), change diapers & monitor his
eating. (I suppose if I were at home instead
of his house I could do other things but our
house is no longer ‘baby proofed’ so this
works out better. (Sorry for the complaining-
getting off my soapbox now . . . )

Hugs;

Pammie

Finally Saturday!

It’s been a busy/crazy week – husband & I are FINALLY feeling better (still a little cough, but nothing like before!). I babysat Thurs. from 6 a.m. – almost 6 p.m. (baby’s Mom is in training for a management position and THIS week they shifted her schedule – I ‘made it’-YAY! The weather has been nice, in the 70’s  – today’s high is supposed to be 89! (glad I don’t have any plans to be outside!).

Finished two baby blankets (have posted the photos of them partially done before – blue & white one & a multi-colored one). Have begun another blanket using the remaining blue & white yarn along with a thicker white yarn – it’s a pattern I’ve done before – it’s a ‘corner to corner’ blanket, meaning you begin with 2 stitches & knit ‘corner to corner, increasing & decreasing stitches as you go.

In the one I’m doing the solid parts are white & the parts with ‘holes’ are the blue/white yarn – helps me use up yarns! Am thinking of beginning crocheting some Granny Squares using up some of the many baby yarns I have – you know: the bits that are not enough to actually make anything but a few baby hats (am REALLY tired of baby hats at the moment) so we’ll see where ‘that’ idea goes…

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

Banana Pudding Fluff

1 (3.4 oz) box instant vanilla
or banana flavored pudding mix,
(can use sugar-free)
1 C. milk (can use nonfat)
1 (8 oz) tub Cool Whip, thawed
(can use sugar free)
3 C. mini marshmallows
3 C. Vanilla Wafers, broken into
pieces
3 medium bananas, sliced

Whisk pudding mix & milk in large
bowl – let stand 3 minutes to set.
Stir in Cool Whip, then stir in
marshmallows, cookies & sliced
bananas. Serve the same day
it’s made – (bananas will turn
brown with age & cookies will
soften if left longer than one day).
Serves 10

(recipe: easygoodideas.com)
—————————

Creamy Zucchini & Spinach Pasta
Bake

3 C. cavatappi pasta (or elbow macaroni)
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise (making half moons)
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar marinara (poster used
Classico marinara with plum tomatoes & olive
oil)
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella cheese, divided
(poster used Kraft with a touch of Philadelphia)
—–
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta in large saucepan accordg. to pkg.
directions, omitting salt. Cook & stir onions
in large nonstick skillet on medium heat 3-4
minutes until zucchini is crisp-tender, stirring
frequently. Add half the spinach; cook 2-3
minutes just until wilted – repeat with
remaining spinach – remove from heat. Drain
pasta; add to vegetable mixture in skillet
along with pasta sauce, ricotta, Italian
seasoning & 1 C. mozzarella, mix lightly.
Spoon mixture into prepared pan – top
with remaining mozzarella. Bake 20-25
minutes until casserole is heated through
& mozzarella is melted.
Serves about 12, 1 C. each

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

Crockpot Ranch Potatoes

6 strips bacon, chopped
2 1/2 lb. small red potatoes, cubed
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato
soup, undiluted
1/4 C. milk (2%)
1 envelope dry Buttermilk Ranch
salad dressing mix
3 T. thinly sliced green onions

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Drain drippings, reserving
1 T.  Place potatoes in 3 qt crockpot. In
a bowl beat cream cheese, soup, milk,
dry dressing mix & reserve bacon drippings
until blended; stir into potatoes. Sprinkle
with crumbled bacon. Cover & cook on
Low 7-8 hours until potatoes are tender.
Top with green onions. Serves 10

(recipe: tasteofhome.com)
——————————

Chicken Alfredo Dip

3 T. butter
3 T. flour
1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. minced garlic
1 C. chicken broth
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. shredded mozzarella cheese, divided
1 (8 oz) pkg. cream cheese
2 C. cooked, chopped chicken breasts
(about 1 large)

Dippers:
cut up veggies, crackers and/or crusty
bread

Preheat oven 400 degrees F.
Spray medium (1 – 1.5 qt) baking
dish with nonstick cooking spray.
Alfredo sauce:
In medium skillet over medium heat,
melt butter – whisk in flour until smooth.
Add salt, parsley & garlic – cook 1 minute.
Add broth & milk – whisk until combined.
Cook over medium heat, whisking often,
until thickened & smooth. Stir in Parm.
cheese & 1/2 C. mozzarella until melted.
In medium bowl using elec. mixer, beat
cream cheese until smooth; add Alfredo
sauce & beat until combined; stir in
chicken & spread in prepared baking dish.
Top with remaining 1/2 C. mozzarella cheese.
Bake 15-20 minutes until bubbly & beginning
to brown.  Makes 3 1/2 C.

(OR) Cover & refrigerate up to 2 days until
ready to bake.

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

Ambrosia Salad

3/4 C. heavy cream, chilled
1/4 C. powdered sugar
1/2 tsp. vanilla
1/2 C. sour cream
4 C. mini marshmallows (either
regular or fruit-flavored)
1 1/2 C. sweetened shredded coconut
1 (11 oz) can mandarin oranges, well
drained
3/4 C. maraschino cherries, stems
removed
1 C. pineapple tidbits, well drained

In a medium bowl, combine heavy
cream, powdered sugar & vanilla. Using
an elec. mixer, beat mixture on high
speed until stiff peaks form. Add sour
cream & stir until well combined. In
another large bowl combine marsh-
mallows, coconut, oranges, cherries &
pineapple – stir to combine. Pour
whipped cream mixture over ingredients
& stir until evenly combined & all
ingredients are covered in cream
mixture. Cover & refrigerate at least
one hour before serving. Serves 12

NOTE: Be sure to thoroughly DRAIN
the fruit if you are making the salad
more than an hour ahead of time. You
can put all the fruit in a colander &
let it stand/drain about an hour –
this will keep the salad from becoming
soupy while it sets.

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

1 pkg. chicken parts (poster used
thighs)
3 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 T. butter or margarine
1 (1 lb) can sliced or halved
peaches in juice

Preheat oven 375 degrees F.
In a bowl mix flour, salt/pepper,
cinnamon & nutmeg. Spray a
casserole dish with nonstick
cooking spray & place chicken
parts in dish – sprinkle flour
mixture over chicken. Cut butter
into pats & place on top of each
chicken piece. Bake 35-40
minutes. Remove from oven &
place peaches in dish with chicken;
pour peach juice over all & bake
another 20 minutes. Remove &
spoon juice over chicken – serve.

Crockpot:
Prepare as above, placing chicken
in crockpot & cooking on Low
7 hours or High 4 hours. Add
peaches the last half hour of cooking.

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

Grilled Firecracker Potato Salad
GRILL recipe

3 lb. small red potatoes (about 30)
quartered
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

Dressing:
1 1/2 C. mayonnaise
1/2 C. finely chopped onion
1/4 C. Dijon mustard
2 T. sweet pickle relish
1/2 tsp. paprika
1/4 tsp. cayenne pepper

Salad:
6 hard boiled large eggs, chopped
2 celery ribs, finely chopped
minced fresh chives, (optional)
=
Toss potatoes with oil, salt/pepper &
place in a grill wok* or basket. Grill,
covered, over medium heat 20-25
minutes until potatoes are tender,
stirring occasionally. Transfer
potatoes to a large bowl; cool slightly.
In small bowl mix dressing ingredients.
Add dressing, eggs & celery to potatoes;
toss to combine. Refrigerate, covered,
1-2 hours until cold. If desired, sprinkle
with chives.
Makes 16 servings (1 C. each)

*If you do not have a grill wok or
basket, use a large disposable foil
pan & poke holes in bottom of pan

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

2 C. chopped rhubarb
2 c. quartered strawberries
1/2 C. sugar
1 T. cornstarch dissolved in
1 T. water
1/4 C. flour (optional thickener
for filling)

Topping:
1 C. flour
1 C. rolled oats
1/2 C. sugar
1 tsp. cinnamon
1 T. water
1 stick (8 T.) cold, salted butter,
cubed

Preheat oven 350 degrees F.
Butter a 10 – 12 inch oven-proof
skillet. Blend chopped rhubarb,
strawberries, 1/2 C. sugar, cornstarch
& 1/4 C. flour -pour into prepared skillet
& heat over medium heat 10 minutes,
stirring occasionally, until thickened.
In a large bowl add topping ingredients:
flour, rolled oats, sugar, cinnamon then cut
in butter using a pastry cutter or 2
forks until it makes a crumbly, slightly
moist texture. Sprinkle this mixture
on top of filling in skillet & bake 35-40
minutes. Cool 10 minutes before serving.
Serves 6

(recipe: thecountrycook.net)

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

I have Sunday School snack duty tomorrow
so I went to Gordon Food Service & bought
a bunch of ‘small’ treats – mini muffins, mini
brownies, mini cream cheese danishes; my
husband said: “Don’t worry about having
too many – I’ll always eat all the leftovers!”

Gas prices have finally dropped a bit to
$2.89/9 – was getting really close to $3.00
so glad it’s back down (for now).

Not much else new on the horizon – we
have our annual Sunday School class picnic
next Saturday at our teacher’s house –
that’s ALWAYS a great time! He loves grilling
so he does chicken, steak and (this year) he’s
decided to add shrimp! YUM! He also does
grilled corn on the cob & homemade ice
cream – WOW! NOT the place to go if you’re
trying to stay on a diet, for sure! We all bring
salads, side dishes or desserts so it’s a big
PIG OUT party! LOVE going every year – they
have a really nice home & grounds (complete
with a pond you can either row a row boat in
or paddle a little paddle boat! I just like to sit
in the shade & chat with all the people – really
nice time.

Hope you’re enjoying this Summer – it always
seems to go by SO FAST! (I even heard of some
schools starting school already! Not in my area,
but that’s CRAZY! I guess those kids get out
in May, but still – give me the old “School
Starts AFTER Labor DAY!

Hugs;

Pammie

 

Another new week!

I started out this day by deciding THIS was going to be the day I finally FINISH the bright yellow baby blanket – and I did. (I’ve already posted photos before, so I’ll save you that…). I still have 2 more I’m working on, both are about half done and will probably go with me on the 28th for the Historical Society’s Ice Cream Social – am (once again) excited for this event. Lots to see and do: a tour of the Governor Moses Wisner Home (he was one of Michigan’s Governors – his house is really something to see!). When my boys were younger I took them on a guided tour of the estate – LOTS of Michigan history. Also at this event there will be Barbershop quartet singing, vintage cars, lots of vendors selling their wares plus people working on ‘old tyme’ crafts like wool spinning, knitting/crochet, wood carving, etc.

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

Crockpot Peach Cobbler

1 1/8 C. brown sugar (light or dark)
3/4 C. rolled oats
3/4 C. flour
3/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. unsalted butter, divided
20 oz. peaches, fresh or frozen

In large bowl combine all dry
ingredients. Add 6 T. melted butter to
dry mixture & combine until it resembles
coarse crumbs. Using the 2 remaining
T. butter, butter sides & bottom of a
3.5 or 4 qt. crockpot. Add 1/4 of dry
ingredient mixture to bottom of crockpot
& spread in an even layer. Add peaches
to mixing bowl with rest of dry ingredients –
toss to coat peaches in the mixture. Pour
contents of bowl into crockpot & spread
evenly. Cover & cook on Low 3 to 3 1/2
hours. Serves 6

NOTE: poster tried this recipe using a
crockpot liner & said it did NOT work
very well.

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

2 English cucumbers
1 1/2 C. water
3 T. white vinegar
1 1/2 T. kosher salt (or pickling salt)
2 tsp. peppercorns
2 T. minced garlic
6 sprigs fresh dill

2 pint-sized Mason jars & lids/rings
– washed/dried

In a large pot mix water, white vinegar,
salt, peppercorns & garlic. Cut cucumbers
into spears to fit into Mason jars. Fill Mason
jars with cut cucumber spears & fresh dill
sprigs – pour brine over spears then seal jars
with lids. Place jars in fridge 1-2 days before
eating.

(recipe: realhousemoms.com)
—————————
Seafood Pasta Salad

Dressing:
1 C. mayonnaise
1/2 C. buttermilk/sour cream or
plain Greek yogurt
1 T. lemon juice (or apple cider
vinegar)
1/2 tsp. sugar
1 tsp. Creole mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill
1 T. fresh parsley, chopped

Salad:
2 C. medium pasta shells, cooked/
drained
1 lb. small (51/60 count) cooked shrimp
1 c. cooked, peeled crawfish tails
1 C. fresh crab (or one 8 oz pkg imitation
crab
1/2 tsp. Cajun or Creole seasoning
1/2 tsp. Old Bay seasoning
2 green onions, sliced
1/4 C. chopped bell pepper
1/4 C. chopped celery
1 T. chopped/pickled jalapeno
salt & black pepper, to taste

In bottom of large serving bowl or
lidded storage bowl whisk dressing
ingredients together.

Prepare pasta accordg. to pkg.
directions; drain & let cool. Place
pasta in bowl on top of dressing.
Add seafood & sprinkle lightly with
Cajun seasoning & Old Bay. Add
green onion, bell pepper, celery &
jalapeno – toss/taste & adjust
seasonings, adding salt/pepper ONLY
if needed. Serve immediately or
refrigerate until needed to develop
flavors.
 If refrigerated: toss with a few splashes
of milk to freshen before serving.
Serves 4-6

Crab Salad:
Use only crab, omit pasta & reduce
mayonnaise & buttermilk by half
to start, adjusting to desired consistency.

NOTE: If you are boiling your own shrimp,
reserve leftover cooking water & use to
boil the pasta (it adds great flavor to the
salad) REMEMBER-Depending on the heat &
seasoning used in your boil, do not add any
salt/pepper, Old Bay or Cajun seasoning to
the dressing or salad until you taste the
salad after it’s dressed.

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

Rosemary/Lemon Grilled Chicken

1 medium lemon
1/3 C. butter, cubed
4 tsp. minced fresh rosemary (or
1 tsp. dried/crushed)
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breast
halves (6 oz, ea)

Finely grate lemon peel then juice
lemon. In microwave, melt butter –
stir in lemon peel & juice, rosemary,
garlic, salt/pepper. Grill chicken,
covered, over medium heat (or broil
4 inches from heat) 5-7 minutes on each
side until a thermometer reads 165
degrees F., basting frequently with
butter mixture during last 5 minutes of
cooking time. Serves 4

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

Green Beans & Potatoes
Oven or Crockpot recipe

2 lb. fresh, frozen or canned green beans
(if fresh, wash, remove ends & break into
pieces)
6-7 red potatoes, cut into pieces
1-2 C. chicken broth (or one 14.5 oz) can
(you don’t have to use chicken broth -poster
thinks it just makes the recipe better)
1 ham hock (can use cooked ham, bacon,
pork jowl or salt pork – about 1/2 C., chopped)
2-3 C. water
1/2 tsp. black pepper
1 tsp. salt
1/2 C. finely diced onion (optional)
1 tsp. minced garlic (optional)

In large pot combine all ingredients & bring
to a boil – turn heat to medium-low &
cook about 1 1/2 hours until potatoes are
cooked & water has cooked down.
Serves 8-10

NOTE: You can also cook this in the crockpot:
Cook on Low 6-7 hours or High 4 hours

ALSO: you can also add a few teaspoons bacon
drippings if you’re just using ham – this will add
flavor to the beans

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

Lazy-day Cabbage Roll Casserole

2 lb. ground beef, browned/drained
1 C. chopped onion
1 (29 oz) can tomato sauce
1 head cabbage, chopped
1 C. instant rice*
1 tsp. salt
1 (14 oz) can beef broth

Preheat oven 350 degrees F.
Combine all ingredients in large
bowl & pour into an ungreased
9 X 13″ baking dish; drizzle top
with broth. Cover with foil & bake
1 hour. Uncover & stir; cover again
& bake an additional 30 minutes or
until rice is cooked & casserole is
heated through. Serves 10-12

*poster says she adds more because
she really likes rice

(recipe: mandysrecipeboxblog.com)
———————————
4-Ingredient Biscuits & Gravy

1 tube large, flaky biscuits (like Pillsbury
Grands)
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a small casserole dish (7 X 10″)
with nonstick cooking spray. Open
biscuits, cut biscuits into quarters. Layer
half of quarters in casserole dish. Bake
10 minutes.
Gravy:
In a heavy skillet over medium-high heat
brown sausage until fully cooked. Sprinkle
top of cooked sausage with flour – use
wooden spoon to stir flour into sausage
until completely absorbed. Lower heat to
medium; cook 3-5 minutes, stirring frequently.
Add milk, stir to combine; add salt/pepper –
stir frequently until mixture comes to a slight
boil. Taste & adjust seasonings as needed. If
gravy is too thick, add a bit more milk (it
should be slightly runny). Pour gravy over
cooked biscuits; layer remaining uncooked,
quartered biscuits over gravy. Place casserole
dish on a baking sheet & bake 20-25 minutes
until golden brown. * Serve immediately.
Serves 8

*If biscuits start to over-bake, cover with foil
for last 10 minutes of baking time.

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

1 (15.5 oz) pkg. Oreo cookies, crushed/
divided
1/4 C. butter, melted
1/2 gallon vanilla ice cream, softened
1 (16 oz) jar hot fudge ice cream topping,
warmed
1 (8 oz) tub Cool Whip, thawed

In large bowl combine 3 3/4 C. cookie
crumbs & butter – press into a greased
9 X 13″ baking dish. Spread with ice
cream; cover & freeze until set. Drizzle
fudge topping over ice cream; cover &
freeze to set. Spread with Cool Whip;
sprinkle top with remaining cookie
crumbs. Cover & freeze 2 hours until
firm. Remove from freezer 10 minutes
before serving.
Serves 12

NOTE: To make cutting easier: Dip the
knife in hot water, wipe blade,periodically,
to clean it.

(recipe: tasteofhome.com)

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

I’m still battling the ‘cough’ but starting to
feel a little stronger; Wednesday is going to
be a rough day for me: babysitting 8:15 a.m. –
around 3/3:30 then at 6:30 my special needs
group’s Music/Birthday night – will need to
get lots of extra sleep tomorrow night to
conserve my energy!

Our weather is staying high 80’s/low 90’s
& the reports say scattered thundershowers
but we haven’t seen any the last few days –
just checked: now they’re saying 40% chance –
oh well . . . tomorrow is supposed to be a high
of 79 so that’s a little different!

Gas prices are staying level at $2.89/9 – that’s
good ’cause I need a fill up soon!

Enjoy your day!

Hugs;

Pammie

Almost here!

The Fourth of July is almost here – how do I know this? Because everyone surrounding us is lighting firecrackers – LOTS of firecrackers. I know that tonight is the local boat clubs HUGE display (I like fireworks, just don’t care for the crowds and big traffic jam on the way home.) Since it’s really close and I still have lots of great recipes – here ya go!

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

Blue Ribbon Blueberry Pie

4 C. fresh or frozen blueberries,
thawed if frozen
3 T. instant tapioca
3/4 C. plus 1 T. sugar, divided
1 T. lemon juice
zest of 1 lemon
1 (15 oz) box refrigerated pie crusts
1 egg, beaten

Preheat oven 400 degrees F.
In large bowl combine blueberries,
tapioca, 3/4 C. sugar, lemon juice &
lemon zest – mix well & let stand
15-20 minutes.
Unroll 1 pie crust & place in a 9-inch
pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust &
place on top of mixture – seal & flute
edges. Cut several slits in top crust;
brush with egg & sprinkle with
remaining sugar. Place a pan or
cookie sheet under pie when putting
pie in oven (to catch any drips).
Bake 50-55 minutes until top is
golden. Serves 6

(recipe: mrfood.com)
———————————

Honey Orange Ribs

Meat:
1 rack St. Louis ribs

Rub:
1/4 C. kosher salt
1/4 C. black pepper
2 T. sugar
1 tsp. crushed coriander
1/2 tsp. cumin
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder

Sauce:
1/2 C. orange marmalade
1/4 C. honey
—————-
Heat grill to 300 degrees F.*
=
Place ribs in a large aluminum tray.
Prepare ribs by removing the extra
‘silver skin’ off back of ribs (discard
skin). In a bowl combine all rub
ingredients – season meat liberally
by rubbing rub into meat – cover
tray with foil. Cook ribs about 2 hours.
In small pot combine sauce ingredients.
Remove cooked ribs from tray and place
directly on grill (you may need to coat
the grill grates with oil or grill-safe
nonstick cooking spray to keep them from
sticking). Apply sauce liberally to ribs &
cover with lid – cook an additional 5
minutes. Carefully flip ribs over & add
another coating of sauce – cook 5
more minutes. Continue doing this a
few more times to get a thick coating
of sticky sauce on ribs. Remove ribs
from grill. Serves 4

*Keep an eye on the grill temperature; try
to keep it a consistent 300 degrees during
the entire cooking time.

(recipe: thecountrycook.net)
————————————-
The Best Chicken Marinade

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar or other vinegar
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 chicken breasts or 3.5 lb. chicken

In large Pyrex measuring cup or mixing
bowl combine all ingredients (except
chicken) – whisk together. Remove one
half cup marinade & reserve for basting
chicken later.
Place chicken in large ziplock bag & pour
marinade over top – close securely.
Marinade at least 4 hours & up to
24 hours in fridge.

To Grill:
Preheat grill to medium-high heat &
lightly oil grates. Remove chicken from
marinade, letting excess drip off. Grill
chicken 5-6 minutes per side or until
cooked through. Baste chicken occasionally
with reserved marinade. Remove chicken
from grill & tent with foil. Let chicken rest
at least 5 minutes before serving.
Serves 6

NOTE: If you bring reserved marinade up to
a boil, let simmer until slightly reduced – makes
a wonderful sauce to go on top of the chicken.

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

Black Bean & Olive Salsa

1 C. drained/rinsed canned
black beans, divided
1 (16 oz) jar thick & chunky salsa
(Taco Bell)
3/4 C. coarsely chopped, pitted
black olives
1/2 C. frozen corn
1 T. chopped fresh cilantro
2 cloves garlic, minced
2 tsp. fresh lime juice

Mash 1/2 C. beans in medium bowl.
Add remaining beans with all
remaining ingredients in medium bowl;
mix well. Refrigerate 1 hour before
serving. Makes 24 servings (2 T. each)

(recipe: kraftrecipes.com)
——————————–
Creamy Greek Potato Salad

2 lb. baby yellow potatoes
1 C. English cucumber, sliced into
discs & halved
1/4 C. red onion, finely diced
1/2 C. crumbled feta cheese
1/2 C. Kalamata olives, sliced
3/4 C. plain Greek yogurt
2 T. mayonnaise
1 T. lemon juice (more if desired)
1 tsp. fresh snipped dill (or 1/2 tsp. dried)
1/4 tsp. garlic powder
salt/black pepper, to taste
2 T. chopped parsley – garnish

Boil potatoes in salted water about
10-15 minutes until easily pierced
with a fork. Drain; place in strainer
in sink & run with ice cold water to
cool potatoes & stop cooking. Once
cooled, drain & quarter potatoes then
add to a large bowl. Add cucumbers,
onion, olives & feta to bowl.
In small bowl whisk Greek yogurt, mayo,
lemon juice, dill, garlic powder, salt/
pepper, to taste. Mix well & add to bowl
with potato mixture. Gently toss to coat.
Top with chopped parsley & keep covered
& chilled until ready to serve. Serves 4-5

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

Crockpot Kielbasa & BBQ Beans

2 (15 oz, ea) cans black beans,
drained/rinsed
2 (15.8 oz, ea) cans Great Northern
beans, drained/rinsed
1 (15.25 oz) can kidney beans, drained/
rinsed
1 onion, diced
1/2 C. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
1 tsp. chili powder
1 T. apple cider vinegar
1/2 C. maple syrup
1/4 C. molasses
1 (14.5 oz) can chicken broth
1/2 lb. bacon, cooked, cut into
bite-sized pieces
2 lb. Kielbasa, cut into bite-sized
pieces

In large crockpot add all ingredients
except Kielbasa – stir gently to combine.
Place kielbasa on top. Cover & cook
on Low 6-8 hours or High 4-5 hours.
Stir in kielbasa before serving.
Serves 12

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

Street Corn Salad

1/2 C. chopped fresh cilantro
3 T. T. lime juice
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
4 C. fresh corn kernels (or frozen/
thawed)
1 C. thinly sliced radishes
1 C. cherry or grape tomatoes/halved
1/3 C. finely chopped green onion
1/3 C. crumbled feta cheese

Dressing:
In small bowl combine cilantro, lime
juice, salt/pepper – whisk in olive oil.

In medium bowl stir corn, radishes &
tomatoes; gently stir in dressing & spoon
mixture onto a serving platter or shallow
serving bowl. Sprinkle with feta cheese &
serve. Serves 6-8

(recipe: nancy-c.com)
———————————-
Unbundled Green Beans

1 lb. smoked bacon, diced 1/2″
1 (32 oz) pkg. frozen whole green
beans*
1 tsp. salt
1 tsp. coarse black peppers
1/2 tsp. garlic powder
1 C. brown sugar
1/2 C. Worcestershire sauce
1 T. soy sauce
1/2 C. butter, softened

Heat large skillet over medium heat.
Add diced bacon & cook until brown
but not crispy. Remove & transfer half
of bacon to a paper towel-lined plate
before it becomes crispy – cook
remainder until crispy & transfer to
paper towel-lined plate (leave grease in
pan). Add green beans to skillet & toss;
add salt/pepper & garlic powder & toss
to season well. Simmer.
Preheat oven 375 degrees F.
In small bowl add Wors. sauce, brown
sugar, soy sauce & butter; whisk until
completely smooth. Transfer green
bean mixture to a casserole dish; spoon
sauce over top. Bake, uncovered,
30-40 minutes until green beans are tender.
Remove from oven & sprinkle top with
reserved crispy bacon.

*canned beans can be used – reduce
cooking time.

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

Grandma & Katie’s Frozen Dessert
(from Best Church Suppers)

1/2 C. creamy peanut butter
1/2 C. light corn syrup
2 C. crispy rice cereal
2 C. chocolate-flavored crispy
rice cereal
1/2 gallon vanilla ice cream, softened
1/2 to 1 C. Spanish peanuts, coarsely
chopped
(Optional: chocolate syrup)

Blend peanut butter & corn syrup
in a large bowl. Add cereals, stir
until coated then press into bottom
of a ungreased 9 X 13 baking pan.
Spread ice cream over top &
sprinkle with peanuts. Swirl choc.
syrup (if using) over top. Cover with
foil & freeze at least 4 hours before
serving. Cut into squares to serve.
Serves 15-18

(recipe: gooseberrypatch)

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

Today was a 6 hour babysitting job – wouldn’t be
so bad except (for the past 3 weeks) I’m suffering
from really bad allergies. NEVER had them before,
that I know of, but now I’m either sneezing & nose
draining, or fully stuffed up & coughing from it all –
no fun. Got home with just enough time to change
clothes and go to my regular knit group. I was
totally amazed that, the evening before a holiday,
TWELVE ladies showed up to knit! (and here I
thought we might get 2-3!).

Our gas prices are hovering at $2.89/9 (which is
good because I fully expected, because of the
holiday, they’d go up over $3.00).

Weather-wise, we’re into the 90’s now & sunny
with a slight breeze – SOooooooo glad we have
central air conditioning at my house! (I’m spoiled!)

Hope you have a good evening!

Hugs;

Pammie

PS: here is the photo from Log Cabin Day – my friend,
Rick Barry (who is an author & writes about WWII adventures)
and I in our costumes. I would have posted this earlier on but
could not seem to get a ‘copy & paste’ from the sources I was
using (Thank you, Mary/Momma – got it from your blog!).
Since it was raining on Log Cabin Day my group was given
shelter under the ‘Local Authors” tent – Rick & I were just
about to leave for the day when a man approached both
of us, asking if he could take our picture – apparently he
was from our local newspaper. The photo was on their
web site (but that site wouldn’t allow me to cut/copy
the picture). Anyway, it was a fun reminder of the day
(I totally FORGOT to use my camera the entire day! Sigh!)

 

Saturday

Today is my: “Well Earned REST!” It’s been a VERY busy/crazy/hectic week and I’m SOoooooo glad I don’t have anything else to do today except rest & recuperate! Brief summary of yesterday (just as an example): Ended up doing an un-planned babysitting from 9:15-12:30 for starters (son had a good reason/job related, so I said OK); run home & grab husband – we drive an hour to the store where we bought my electric piano, to buy a BETTER foot/sustain pedal (the one that came with it was really cheap plastic – very light – it kept sticking to the bottom of my foot when I played!), left there & went to lunch at a local coney place (we used to think they were really good but after yesterday have changed our minds – they were mediocre, to say the least). Got home & had to chop 2 big onions for the upcoming (in 2 hours) last special needs group Gym Night. Rested for a very short time, drove there – (let’s see, make this short): cut a huge watermelon, cooked hot dogs to feed about 40 people, helped serve/also served ice cream, cleaned up & drove home – got home around 9:30 VERY TIRED! SOoooo glad today is free of anything but cooking dinner!

Tomorrow is Father’s Day so I’ve put together some recipes that might help out for that event:

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

Millionaire’s Pie

1 (20 oz) can pineapple chunks,
drained & blotted dry on paper towels
1 C. chopped pecans
1 (14 oz) can sweetened condensed milk
2 T. fresh lemon juice
2 C. Cool Whip, thawed
1 (9 inch) prepared graham cracker
pie crust

In large bowl combine pineapple, pecans,
sweetn’d cond. milk & lemon juice; mix
well. Gently fold in Cool Whip & pour
into prepared crust. Freeze at least 6
hours or overnight. Allow pie to thaw
about 5 minutes before serving then
freeze any leftover pie.  Serves 6

NOTE: You can top the pie with extra
pecans & a drizzle of caramel ice cream
sauce for an ‘extra millionaire’ presentation.

(recipe:  mrfood.com)
———————————-

Crockpot Chili Cheese Casserole

1 (9 1/4 oz) bag Fritos corn chips
2 (15 oz, ea) cans chili
3 C. shredded sharp Cheddar cheese
1 (16 oz) container sour cream
1/2 C. diced white onion

extra Fritos corn chips – for garnish,
if desired

Spray insides of crockpot with nonstick
cooking spray. Sprinkle 1 1/2 C. Fritos
on bottom of crockpot – spoon chili
over top. Sprinkle half onions on top
then half the cheese. Spread all of
sour cream on top & top with rest of
cheese & onions. Cover & cook on High
2 hours. Serve with additional Fritos on
top (for garnish). Serves 8

(recipe: themagicalslowcooker.com)
———————————–
Crockpot Pepper Jack Chicken

3-4 lb. boneless skinless chicken thighs
or breasts
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. cumin
salt/pepper, to taste
1 (10 oz) pkg. frozen whole green beans
1 bell pepper, seeded/sliced
8 oz. fresh mushrooms, sliced
1/4 C. butter

2 C. shredded Pepper Jack cheese

Spray insides of crockpot with
nonstick cooking spray.
Place chicken in bottom of crockpot &
season with garlic powder/onion powder,
cumin, salt/pepper. Layer green beans,
mushrooms & pepper on top  – season
again with salt/pepper & top with butter.
Cover & cook on Low 4-6 hours until
chicken is shreddable when stirred. Stir
chicken until shredded & top with cheese.
Cover & cook on High until cheese melts.
Serves 6

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

Summer Vegetable Cobbler

2 T. butter
3 small zucchini, sliced
1 small sweet red pepper,
finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 T. flour
1 C. milk
1/2 tsp. salt
1/4 tsp. black pepper

Biscuit Topping:

1 C. flour
1 tsp. baking powder
1/2 tsp. salt
3 T. cold butter
1/4 C. shredded Parmesan cheese
3 T. minced fresh basil
2/3 C. milk

Preheat oven 400 degrees F.
Spray 8 inch square baking dish
with nonstick cooking spray.
In large skillet heat butter on
medium-high heat. Add zucchini,
red pepper & onion – cook & stir
10-12 minutes until zucchini is
crisp-tender. Add garlic, cook 1
minute more. In small bowl whisk
flour, milk, salt/pepper – stir into
veggies. Bring to a boil, stirring
constantly; cook & stir 2-3 minutes
until sauce is thickened. Spoon into
prepared dish.
Topping:
In small bowl whisk flour, baking
powder & salt – cut in butter until
mixture resembles coarse crumbs.
Stir in cheese & basil; add milk, stir
just until moistened. Drop by rounded
tablespoonfuls over filling.
Bake 25-30 minutes until filling is
bubbly & biscuits are golden brown.
Serves 4

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

“Slider Casserole”

2 lb. ground beef
1 box dry onion soup mix
(comes with 2 pkgs – you will
use both)
2 (12 oz, ea) tubes crescent rolls
8-10 slices American cheese
mustard, to taste
dill pickles, chopped – to taste

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. In a
skillet brown ground beef; crumble
& mix with both pkgs. onion soup
mix. Drain meat into a colander;
using paper towels, press down on
mixture & squeeze out as much
liquid as possible. Unroll one tube
rolls into prepared dish, flatten
slightly to seal seams & cover the
bottom – top with ground beef then
top with cheese slices. Top with pickles
& mustard (to taste). Unroll other
tube rolls over top, sealing seams &
covering contents in dish. Bake 15-20
minutes until top is golden brown &
cheese is melted. Cut into squares &
serve with additional condiments,
if desired. Serves 8

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

Bacon-wrapped Chicken Roll-ups

3 large chicken breasts (about 2 lb)
1 (8 oz) pkg. cream cheese
22 strips pre-cooked bacon, divided
4 green onions, minced
3 mushrooms, minced
3/4 tsp. minced garlic
1/2 tsp. onion powder
1 T. dried parsley
salt/pepper

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large gallon-sized zip-lock bag
place 1 chicken breast. Seal bag
securely & pound chicken to
flatten (you want it to be as thin
as you can get it – about 1/4
inch thick). Cut breast in half &
repeat with other 2 breasts
(pound & cut in two). Cut 4
slices bacon finely. In a medium
microwaveable bowl place cream
cheese – microwave 30 seconds to
soften. Mix in green onions, minced
bacon & mushrooms along with
minced garlic, onion powder, parsley
& salt/pepper – stir to blend well.
Sprinkle a bit of salt & pepper over
each chicken breast; spoon about 2
T. cream cheese mixture onto each
flattened breast & roll up. Wrap 2-3
pieces of pre-cooked bacon around
each one. NOTE: if bacon is hard to
manipulate, place it on a plate &
microwave about 20 seconds to
make it more pliable. Lay chicken
rolls in prepared pan & bake,
uncovered, 30-40 minutes until
inside of chicken is cooked through
& is no longer pink. Remove from
oven & cover with foil. Allow to stand
5 minutes, then serve. Serves 6

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

Jalapeno Popper Pimento Cheese
(spread/dip)

4 oz. cream cheese, softened
8 oz. sharp Cheddar cheese, shredded
2 T. hot pickled jalapeno peppers,
chopped well
1/3 C. mayonnaise
1/4 tsp. garlic powder
6 strips thick cut bacon, cooked/crumbled

In large microwaveable bowl place cream
cheese – microwave 30 seconds (it should
be mushy & stir-able, not melted – consistency
of mayonnaise). Add shredded Cheddar,
chopped jalapenos & mayonnaise – blend well.
Add cooked bacon & stir well. Store in tightly
covered jar – lasts 4 days refrigerated.

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

Hot Fudge Pudding Cake

1 1/4 C. sugar, divided
1 C. flour
1/2 C. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1/3 C. melted butter
1 1/2 tsp. vanilla
1/2 C. brown sugar
1 1/4 C. boiling water

Whipped cream or Cool Whip-
garnish

Preheat oven 350 degrees F.
Combine 3/4 C. sugar, 1/4 C.
cocoa, flour, baking powder &
salt in a bowl. Add milk, butter &
vanilla; beat until smooth. Pour into
an ungreased 9 X 9″ baking dish. Stir
1/4 C. sugar, 1/2 C. brown sugar,
1/4 C. cocoa & sprinkle over top
of batter. Pour boiling water over top
& bake 35-40 minutes until center is
almost set (do not over bake). Let
stand 15 minutes. Serves 9
Serve with whipped cream or
Cool Whip

(recipe: 77recipes.com)

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

Ended up finishing one of the three baby
blankets and started a new one. New one
is using a multi-colored medium blue/white
twist – when knit it comes out almost looking
like light blue denim! 

Log Cabin Day is a week
(+ 1 day) away – my mind is still trying to wrap
around new things: moving my group to a new
location on the grounds (closer to the action),
taking less things with me (no longer transporting
our big sign, table covers, etc.) and hoping more
ladies will join me. I was getting a bit concerned
last week but now have seven ladies who have
said they’ll be there for either the day or part
of, so we’ll see.

Gas prices surprised me yesterday – was
expecting to see $2.89/9 (like the day
before) and was shocked at $3.09/9! Oh
well – not much choice, need it.

Hope you’re having a good day!

Hugs;

Pammie