It’s PICNIC Day!

Today starts off a weekend of fun for my church – today we are having an Indoor Picnic! Tomorrow is the 50 year celebration of our church so it’s been almost a month of various fun activities. People who used to sing in our choir are joining the choir today and tomorrow (we have 15 ‘extra’ people!) – I have to be a choir practice at 4 p.m., then at 5 we will have an indoor picnic followed by a Memories presentation/slide show with lots of photos of people who have attended through the years. Tomorrow morning the ‘extra’ people will also be singing with the choir; for the usual Sunday School hour we will be having a group ‘Question & Answer’ period with the various pastors who have been with our church through the 50 years – that ought to be FUN! After the morning service is a catered dinner in the gym – so MORE fun! I’m excited to see people I haven’t seen in many years – one couple in particular; I’ve known them since around 1988 or so, the husband used to be our Youth Pastor at the church I’m at with my special needs group. They moved and are now pastoring a large church up North; I haven’t seen them in a good 15 years so it will be really nice to finally re-connect!

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Seafoam Salad

1 (29 oz) can pears in heavy
syrup, juices reserved
1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) pkg. Cool Whip,
thawed
1 (6 oz) pkg. strawberry or
raspberry Jell-O

Whipped cream

Place pears in medium saucepan
over medium-high heat & bring to
boil. Remove from heat & whisk
in Jell-O, stirring until fully
dissolved. Transfer mixture to
blender & add cream cheese &
pears – blend until both are
smoothly incorporated. Pour
mixture into large bowl then
gently fold in Cool Whip. Lightly
spray a Bundt pan with nonstick
cooking spray then pour  mixture
into Bundt pan. Refrigerate
3-6 hours until completely set.
When ready to serve fill a large
bowl (bigger than Bundt pan) with
hot water. Carefully dip bottom of
Bundt pan into warm water to
loosen edges of Jell-O then invert
Bundt pan onto a serving plate.
Top individual servings with whipped
cream, if desired.
Serves 8-10

(recipe: 12tomatoes.com)
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Israeli Salad

2 large tomatoes, diced
1 large cucumber, diced
1/2 medium red onion, diced
2 bell peppers (any color) diced
juice from 1 lemon, to taste
1 1/2 T. Italian seasoning
4 T. olive oil
salt/pepper, to taste

Toss all ingredients together in
large bowl. Eat now or
refrigerate until ready to serve.
Serves 4

(recipe: 12tomatoes.com)
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Easy Peach Freezer Jam

1 (1.75 oz) pkg. no-sugar-needed
fruit pectin
5-6 ripe peaches, peeled/diced
3/4 C. sugar
3/4 C. unsweetened white grape
juice
5 (8 oz) mason jars or tupperware
containers
1/2 to 1 T. lemon juice
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

In large bowl place ice cubes &
cold water.
Bring large pot of water to boil &
carefully lower peaches into water;
cook 30 seconds then remove from
water & place in ice bath to prevent
further cooking. Once cool, peel skins
off & dice into small pieces. Puree
peaches in food processor or blender
until smooth. Pour grape & lemon
juices in medium saucepan & bring
to boil over medium-high heat – stir
in pectin. Make sure mixture is at a
rolling boil & use a wire whisk to stir
until pectin is fully dissolved – cook
1 minute. Add in peach puree, sugar,
cinnamon & nutmeg – let cook (boiling)
5-6 minutes. Remove from heat & pour
into glass containers, making sure to
leave space on top for jam to expand
in the freezer. Let cool fully then seal
jars & store in freezer. Serves 8-10

(recipe: 12tomatoes.com)
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Zucchini Tomato Gratin

1 T. olive oil
2 cloves garlic, minced
2 T. finely chopped onion
2 fresh basil leaves, chopped
1/2 C. white rice
2 small zucchini, sliced
1/4″ thick
4 medium tomatoes, sliced 1/2
inch thick
1 C. boiling water
salt/pepper
1/2 C. grated Asiago cheese (OR)
1/4 C. grated Parmesan or
Romano cheese

Preheat oven 375 degrees F.
Place oil in 8inch square baking
dish & spread around bottom of
dish. Sprinkle garlic, onion & basil
over oil. Spread rice on top evenly.
Layer zucchini & tomato slices over
rice & pour boiling water over top.
Season with salt/pepper. Bake 20
minutes. Sprinkle top with cheese
& bake another 10-15 minutes
until cheese is golden brown &
vegetables & rice are cooked.
Serve immediately. Serves 4

(recipe: cookstr.com)
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Crockpot Provincial Chicken

2 lb. boneless skinless chicken,
cubed
2 (15 oz, ea) cans diced tomatoes
2 zucchini, diced
1 (10.5 oz) can cream of chicken soup
2 T. balsamic vinegar
1 T. dried, minced onion
2 T. diced parsley
1 T. dried basil
1 C. shredded Cheddar cheese
1/2 C. sour cream

cooked bowtie pasta for 6

Place chicken, tomatoes, zucchini,
soup, vinegar, onion & spices in
crockpot & mix together. Cover &
cook on Low 4 hours or High 2 hours.
Remove lid, stir in cheese & sour
cream – cook an additional 15 minutes.
Serve over cooked pasta. Serves 6

(recipe: recipesthatcrock.com)
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Crispy Corn Bread

1 T. unsalted butter
1 1/2 C. stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 large egg
1 1/2 C. buttermilk
2 T. unsalted butter

Preheat oven 450 degrees F.
Place butter in 12″ skillet &
place in oven.

NOTE: Watch butter carefully
When butter in large skillet (in oven)
is smoking, carefully remove from
oven & swirl butter around to coat
bottom of skillet

In large bowl sift dry ingredients together.
In medium bowl whisk egg until
frothy then whisk in buttermilk.
Add wet ingredients to dry &
mix thoroughly. Melt 2 T. butter
in small skillet & whisk into batter.
Pour batter into smoking skillet; it
should sizzle. Bake 15 minutes until
top of bread is golden brown &
edge has pulled away from side of
skillet; remove from oven.
Cut cornbread into 6 wedges in
skillet & serve hot.
Serves 6

(recipe: cookstr.com)
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Garlic Steak & Potato Foil Packs
(grill or oven)

Serves 4

2 1/2 lb. top sirloin steak, trimmed
of fat & cut into 2 1/2″ to 2″ X 2″ pieces
1 lb. baby yellow potatoes, quartered
(or halved if less than 1 inch)
3 T. olive oil
salt/pepper, to taste
1 T. minced garlic
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
Optional: fresh thyme or parsley
for topping

OVEN:
Preheat oven 425 degrees F.
In large bowl combine steak
pieces, olive oil, salt/pepper, garlic
& seasonings – toss to combine.
Divide steak & potatoes between
four 12 X 12″ sheets of foil. Wrap
boil tightly around contents to
form foil packets. Place packets in
oven & cook 20-25 minutes until
cooked through to desired doneness*.

GRILL:
Heat grill  to High heat.
Follow same method for preparing
foil packets; place packets on grill
& grill about 10 minutes on each
side until steak & potatoes are
cooked through.
NOTE: If you prefer a char on your steak
open packets at end of cooking & cook
a few minutes directly on grill.

For baking, you can switch oven to Broil,
open packets & broil a few minutes.

*For medium doneness on steak, boil
potatoes first, 5 minutes, before adding
to bowl & proceeding with rest of directions.
(Helps them cook faster once in foil packet).

(recipe: lecremedelacrumb.com)
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Crockpot Taco Cheese Dip

1 (32 oz) pkg. Velveeta cheese,
cut into small cubes
2 pkgs. taco seasoning mix (dry)
1 lb. ground beef
1 (15 oz) can refried beans

tortilla chips for dipping

Brown ground beef in a skillet;
drain. Stir in taco seasoning (without
adding water) & place in crockpot.
Add cheese cubes & refried beans
to crockpot & stir. Cover & cook on
Low, stirring frequently. Once cheese
is melted & mixture is heated through
place crockpot on Warm & serve with
tortilla chips for dipping.

NOTE: Poster also said that this dip
is great on burritos. They also, at
various times, have added some salsa
& sliced jalapenos to this dip.

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

Planning on making this for an upcoming

picnic!

Caramel Apple Dump Cake

2 cans apple pie filling (or other fruit)
1 box yellow cake mix
2 sticks butter, melted (1 Cup)
1/2 C. caramel sauce (ice cream topping)
1/2 tsp. cinnamon (optional)
1/2 C. chopped pecans (or walnuts),
optional

Whipped cream, Cool Whip or ice
cream – garnish, optional

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Mix pie
filling & caramel sauce together &
pour into prepared pan- spread evenly
(you may add cinnamon, if using). Pour
dry cake mix on top of mixture & spread
evenly. Top with melted butter & nuts
(if using). Bake 45-50 minutes until top
is golden brown & filling is bubbly around
edges. Serve with optional garnishes.

(recipe: all-my-recipes.com)

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

Our weather has cooled off a bit due
to thunderstorms last evening – it’s
currently 67 degrees F. – looking at
next week it’s going to be in the
mid 80’s (that’s OK!) Glad the pastors
chose to have a INDOOR picnic – “just
in case” of inclement weather!

Hope you are having a GREAT day!

Hugs;

Pammie

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Memorial Day

The Day we remember those who died in service to our country

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It’s a beautiful day out there – sunny, slight breeze and supposed to get up to around 76 degrees – perfect for those who are planning outdoor activities. With that said, here’s more picnic/family gathering type recipes!

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No-Bake Crispy Peanut Butter Squares

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

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

(recipe: cookstr.com)
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Spicy Grilled Peel & Eat Shrimp

GRILL

1 T. lemon juice
zest from half lemon
4 T. softened butter
3 T. crushed hot peppers
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 T. fresh garlic, minced
2 lb. 16-20 shell-on raw shrimp
(look for deveined) *
2 T. minced fresh parsley,
(optional garnish)

In food processor or blender, place
lemon juice, zest, butter, hot
peppers, paprika, cumin, black
pepper & garlic – puree to a smooth
consistency. Using a small spoon,
scrape some of mixture along outside
edge of shrimp (where vein would be)
UNDER shell. Rub remaining mixture
over all shrimp so mixture is all over
each piece & in center cut. Refrigerate
shrimp at least 1/2 hour – preheat
grill to High heat.

Place shrimp on grill & grill a few
minutes on each side until cooked (no
need to oil grill grates). Do no overcook.
Makes 36 shrimp

*If shrimp are not deveiend, run a
sharp knife around outside curve of
each shrimp but leave the shell
on & remove the vein.

(recipe: afamilyfeast.com)
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Simple Cucumber Salad

1 large English cucumber,
sliced thin
2 tsp. cider vinegar
2 tsp. white vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Dijon mustard
1/4 tsp. sugar
1 1/2 T. olive oil
2 T. fresh dill fronds, finely
chopped

Place sliced cucumber in medium
bowl. In small bowl whisk both
vinegars, salt/pepper, mustard &
sugar – while whisking, slowly
drizzle oil to form the vinaigrette.
Taste & adjust salt to your liking.
Add dressing to cucumbers along
with fresh dill & gently toss to
combine. Serve immediately.
Serves 4-6

(recipe: afamilyfeast.com)
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Spring Vegetable/Egg Casserole

2 T. olive oil
1 white onion, diced
1 large carrot (or 1 C. baby carrots)
peeled/diced
1 lb. asparagus, cut on diagonal into
bite-sized pieces
4 oz. sugar peas, halved
4 C. broccoli florets, chopped (about
1 medium head broccoli)
2 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 pint cherry tomatoes, halved
4 oz. feta cheese crumbles
12 large eggs, whisked
1/2 C. milk
salt/pepper

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Heat 1 T. oil in
large saute pan over medium-
high heat; add onion & saute
4-5 minutes until soft & trans-
lucent. Add remaining 1 T. oil,
carrot, asparagus, snap peas,
broccoli & garlic – stir to combine.
Continue cooking 8-10 minutes,
stirring occasionally, until veggies
have softened & cooked through.
Add mushrooms & cherry tomatoes –
stir 3-4 minutes. Transfer half of
mixture to prepared dish & spread
in even layer. Sprinkle top evenly
with half of feta; repeat with rest
of veggies followed by rest of feta.
In separate bowl whisk eggs & milk
plus a generous pinch of salt/pepper
until combined – pour evenly over
veggies in dish. Bake 30-40 minutes
until a toothpick inserted in middle
of casserole comes out clean. Serve
immediately. Serves 12

NOTE: If you would like to prepared
this in advance: prepare casserole,
cover & refrigerate up to 1 day before
baking. At time of baking, remove cover,
let casserole rest at room temperature
while oven heats, then bake as directed.

(recipe: yummly.co)
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Summer Strawberry Crepes

8 slices white bread, crusts cut off
1 quart strawberries, washed/hulled &
diced
1 (8 oz) pkg. cream cheese, softened
1/2 C. Greek yogurt, any flavor
2 T. sugar
3 eggs
2 T. Half & Half

Using a rolling pin, roll bread completely
flat & thin. Mix cream cheese, yogurt &
sugar in a bowl, whisking lightly. Spread
flattened bread with cheese mixture –
sprinkle a bit of the berries in a thin line
near edge of each bread slice & roll bread
over berries & continue to roll up – continue
with rest of bread/berries. Whisk eggs &
Half & Half. Heat a saute pan over medium
heat & spray lightly with nonstick spray. Roll
bread rolls in egg mixture & place in pan, edge
sides down. Saute on all sides until brown. Remove
to a plate, spoon some of the cheese mixture over
centers of each & sprinkle tops with more
strawberries. Serve warm. Serves 8

(recipe: modernchristianhomemaker.com)
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7-Layer Salad

1/2 head iceburg lettuce
2 C. baby spinach and/or
baby kale
1 C. diced tomatoes
6 hard boiled eggs, diced
or sliced
6 sliced green onions (save
1 T. for garnish)
8 sliced bacon, cooked/crumbled
roughly
1 1/2 C. frozen peas
1/2 C. plain Greek yogurt
1/2 C. mayonnaise
1 tsp. granulated sugar
1 tsp. salt
1 tsp. black pepper
1 T. fresh dill, chopped

Dressing:
Combine Greek yogurt, mayonnaise,
sugar, salt/pepper/dill – whisk to
combine.
In bottom of large bowl arrange
lettuce, then a layer of spinach &
kale. Arrange tomatoes on top of
spinach/kale. Layer boiled eggs on
top of tomatoes followed by a
layer of bacon then add frozen
peas on top of bacon. Spread
dressing evenly over top & sprinkle
top with dill garnish & green onions.

NOTE: Additional toppings, if desired:
shredded Cheddar cheese, frozen
corn kernels, sliced/chopped cucumber,
chopped red onion

(recipe: ehow.com)
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Tuscan Tortellini Salad

1 lb. cheese tortellini (fresh)
1/4 C. olive oil
2 T. balsamic vinegar
1/2 tsp. kosher salt
fresh ground black pepper
4 slices prosciutto, chopped
1/2 C. baby spinach
1/2 C. sun-dried tomato, chopped
1/4 C. Parmesan cheese, shredded

In large pot boiling salted water
cook tortellini accordg. to pkg.
directions; drain & transfer to large
bowl.
Dressing:
Whisk olive oil, bals. vinegar, salt &
pepper. Add prosciutto, spinach,
sun-dried tomato & dressing to
bowl with tortellini & toss until
well combined. Garnish with
Parmesan cheese. Serves 8

(recipe: delish.com)
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Garlic Cheddar Quick Bread


3 C. flour
4 tsp. baking powder
1 C. sharp Cheddar cheese,
shredded
1/4 C. sugar
2 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1 1/2 C. milk
1/4 C. canola oil
1 egg

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl whisk flour,
baking powder, sugar, garlic
powder & Ital. seasonings. In
another bowl mix milk, egg &
oil until well combined; fold in
cheese. Pour mixture into
prepared pan (if desired
sprinkle a little additional
Italian seasoning on top)
Bake 45 minutes to 1 hour.
Let bread cool approximately
15 minutes before cutting.
Makes 1 loaf

(recipe: ourtableforseven.com)
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Easy Taco Bake

1 lb. ground beef
1 pkg. taco seasoning mix
2/3 C. water
(Fritos) Chili cheese corn chips
1 can Cheddar cheese soup
1/2 C. milk
8-12 oz. shredded mozzarella
cheese – topping

Preheat oven 350 degrees F.
In skillet brown ground beef then
add taco seasoning & water (as
per seasoning packet – cook per
directions on packet). Cover the
bottom of a 9 X 9″ baking pan
with Fritos & top with taco meat.
In saucepan, heat soup & milk
until smooth then pour over taco
meat. Spread cheese on top of pan
& bake 10-15 minutes.

(recipe: 77easyrecipes.com)
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Crockpot Corn/Bacon/Jalapeno
Popper Dip
  (uses 3 qt. crockpot)

16 oz. cream cheese, softened/
cubed
1 C. mayonnaise
4 oz. canned green chilies,
drained/chopped
4 oz. canned jalapeno chilies,
drained/chopped
1/2 c. Mexican cheese blend,
shredded
1/2 C. mozzarella cheese, shredded
1 C. panko bread crumbs
1/4 C. Parmesan cheese, grated

In small (3 qt) crockpot mix
first 6 ingredients. Cover &
cook on Low 1 hour, stirring
occasionally. In small bowl mix
bread crumbs & Parm. cheese;
sprinkle over top of cooked
dip. Serves 10

(recipe: crockpotladies.com)
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The Perfect Lemon Dessert

Crust:
1 C. butter, softened (but not
room temp)
2 C. flour
1/4 C. sugar
1/2 C. pecans, chopped small

Cream Cheese Layer:
2 (8 oz, ea) pkgs. cream cheese
1 C. powdered sugar

Pudding Layer:
2 small boxes lemon pudding mix
3 1/2 C. cold milk
1 (16 oz.) tub Cool Whip, thawed

fresh lemon zest – garnish (optional)

Preheat oven 350 degrees F.
Stir crust ingredients together using
a fork; press into bottom of 9 X 13″
baking dish & bake 15-20 minutes
until light golden brown. Remove
from oven & cool completely.

Beat cream cheese & sugar until creamy
& smooth; spread over cooled crust. Whisk
together pudding mixes & milk then allow
to sit 5 minutes to thicken – spread on top
of cream cheese layer. Cover & refrigerate
1 hour.
Spread Cool Whip on top & cut into 18-24
pieces – garnish with fresh lemon zest, if
desired.

(recipe: tasteerecipe.com)

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Hope you have a safe & fun holiday –
relax & enjoy the day!

Hugs;

Pammie

and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

(recipe: frugalcouponliving.com)
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5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
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Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
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Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
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Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard (or Creole)
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
pepper, thinly sliced into rings
(optional garnish)

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

(recipe: palatablepastime.com)
———————————–
Watermelon Lemonade

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
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4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

(recipe: palatablepastime.com)
———————————

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie

Nothin’ Special . . .

Today is my ‘in between’ day – in between baby sitting days. I’m learning that I’m looking forward to these days when I don’t have the entire day nailed down with ‘sitting’; don’t get me wrong – I love my new grandson, but there are times when it really gets tiring. The other day I sat from 9:45 – 5:10 p.m. and, unlike his ‘normal’ – this time he decided he didn’t need to SLEEP! All during that entire time I’d say he had a total of, maybe, 1 hour of sleep – drove me nuts! Get him asleep, put him down and (MAYBE, if I was lucky) he’d sleep – but that day, no more than 10-15 minutes before he was awake again! Awake is not a bad thing but it is if they’re cranky! Not sure just what he thought was going on, but he had one very TIRED Grandma by the end of that day! (That would have been Tuesday and THEN I had Knit/Crochet night!)…sigh…

The weather has gone back to (I would call it: Poopy) – 40’s/50’s & gloomy/gray, rainy. It IS supposed to get warmer for Mother’s Day, so that will be nice for all those people going out to eat. Today it’s around 48 degrees F. raining & gloomy. I’m thinking of going to the library & Meijers – just for something different. Have no idea what I’m making for dinner, either; I have the option of doing Ravioli, or homemade pizza. One thing that has changed over the past 2 weeks is: it’s just my husband & I eating meals! If I cook anything we end up having those same leftovers for DAYS! I made salmon patties & baked potatoes the other night and by the next day I didn’t even want to SMELL them! Weird, I know – food lately is not something I really want to eat OR smell (and NO, I’m not pregnant, for those funny friends of mine who might want to suggest that!).

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

Vanilla Cream Cheese Custard

2 1/2 C. whole milk, divided
6 large egg yolks
2/3 C. granulated sugar, divided
1/3 C. corn starch
1 vanilla bean, split & scraped
4 oz. cream cheese, softened

Optional garnish: fresh strawberries

In a medium bowl whisk 1/2 C. milk,
egg yolks, 1/3 C. sugar & corn starch;
whisk until well blended. In small
saucepan heat remaining 2 C. milk with
remaining 1/3 C. sugar & scraped
vanilla bean seeds with the pod. Heat
to simmer, then remove pod & discard.
While whisking, slowly drizzle hot milk
into the bowl with egg/sugar mixture,
making sure to whisk continually. Pour
entire custard mixture back into the pan
& heat just until it thickens, which should
be very quickly. Reduce heat to Low, add
softened cream cheese & beat with a
whisk while cooking – about 1 minute,
to form a thick creamy custard. Pour
mixture into a large serving bowl (or
individual dishes). Cover with plastic
wrap, pushing wrap down onto surface
of custard (this prevents a skin forming
on the top). Refrigerate completely
before serving. Top with fresh straw-
berries when serving, if desired.
Serves 8

Note; this can be prepared a day
ahead & kept refrigerated until
ready to serve

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

Creamy Pea Salad

1/2 yellow bell pepper,
finely chopped
1/4 C. shredded Cheddar cheese
1/4 C. mayonnaise
1/4 C. plain Greek yogurt
1 T. dried basil
1 T. finely diced red onion
2 tsp. diced pimiento
1/2 tsp. apple cider vinegar
1 tsp. sugar
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lb. shelled fresh peas (OR)
2 (16 oz, ea) pkgs. frozen tiny
peas, thawed

In large bowl combine all ingredients
except peas – mix well. Stir in peas
until completely coated with dressing.
Cover & refrigerate at least 3-4 hours;
serve at room temperature.
Makes 8 Cups – about 16 servings

(recipe: theseasonedmom.com)
——————————
Honey-Garlic Pork Chops
(grill)

1/2 C. ketchup
2 2/3 T. honey
2 T. soy sauce
2 cloves garlic, crushed
6 (4 oz, ea) 1inch thick pork chops

Preheat grill for medium heat &
lightly oil grate. Whisk ketchup,
honey, soy sauce & garlic in a
bowl to make glaze. Sear chops
on both sides on grill. Lightly brush
glaze on each side of chops as they
cook; grill until no longer pink in
center, about 7-9 minutes per side.
(an instant-read thermometer
inserted into center of chops should
read 145 degrees F.)

(recipe: allrecipes.com)
————————————
Crockpot Apple Balsamic Chicken

1 lb. boneless chicken breast
1 medium apple, chopped
1/4 C. balsamic vinegar
2 T. lemon juice
1/2 tsp. garlic powder
1/4 tsp. thyme
1/2 tsp. paprika
salt/pepper, to taste
2 T. butter
2 T. flour

Whisk together vinegar, lemon juice,
garlic powder, thyme, paprika, salt/
pepper. Place chicken in crockpot;
pour mixture on top. Add chopped
apples on top; cover & cook on Low
4 hours. Remove chicken from crockpot,
chop or shred, as desired. Remove
liquid from crockpot & strain through
a colander into a saucepan. Add butter
& flour & bring mixture to a boil. Cook
3-5 minutes until slightly thickened.
Add chicken back into crockpot &
pour sauce over top. Coat chicken
with liquid & warm 10-15 minutes
before serving.

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

Baked Lemon/Garlic Tilapia

3-6 Tilapia filets
6-8 crushed/diced large cloves
garlic
2 1/2 T. butter
4 T. fresh lemon juice
3 T. fresh or dried parsley
1 tsp. fresh or dried oregano
salt/pepper, to taste

Preheat oven 400 degrees F.
In saucepan over Low heat, melt
butter; saute garlic 1 minute. Add
3 T. lemon juice, parsley, oregano,
salt/pepper – mix together & turn
off heat. Spray large baking dish
with nonstick spray. Pour 1 T.
lemon juice into dish, place fish
on top & season with herbs,
salt/pepper. Pour lemon mixture
over fish & sprinkle top with some
parsley. Bake until fish is cooked
through.

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

Stuffed French Bread

1 loaf French bread (unsliced)
1 lb. ground beef
2 T. finely chopped onion
1/2 C. chopped celery
1 tsp. minced garlic
1 can cream of mushroom soup
2 T. milk
2 tsp. Worcestershire sauce
salt/pepper, to taste
1 1/2 C. shredded Cheddar
cheese
1/2 T. chopped parsley (optional)

Preheat oven 350 degrees F.
Slice French bread in half length-
wise – remove bread in center of
each half – reserve removed bread
to a large bowl & tear into small
chunks. In large skillet brown beef
& onion over medium heat; drain.
Add celery & garlic, cook a few minutes.
Pour in soup, Worc. sauce & milk;
season with salt/pepper – cook 5
minutes while stirring then remove
to large bowl. Place the 2 halves
of bread on a large baking sheet.
Pour meat mixture evenly in
center of ONE half of bread. Top
with cheese then cover with
second bread half.
Bake 10-15 minutes.

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

Classic Lemon Bars

Crust:
1/2 C. butter, melted
1 C. plus 2 T. flour
1/4 C. powdered sugar
1/8 tsp. salt

Filling:
3 eggs
1 1/2 C. sugar
1 T. lemon zest
1/2 C. lemon juice, fresh
squeezed
1/2 tsp. baking powder
1/2 C. flour

Topping:
powdered sugar
lemon slices (optional)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking dish with
nonstick spray. Mix melted
butter, flour, powdered sugar
& salt together; press in an
even layer in bottom of prepared
pan. Bake 10 minutes.
In medium bowl mix eggs, sugar,
lemon zest, lemon juice, baking
powder, & flour together. Pour
mixture over cooled crust & bake
25 minutes until filling has set.
Allow to cool.
When cooled, sprinkle top with
powdered sugar & top each
bar (if desired) with a lemon
slice. Best eaten at room
temperature or cold.
Makes 9-12 bars

(recipe: alattefood.com)
——————————-

Crockpot Spicy Chicken Soup

2 large baking potatoes, peeled/
cut into chunks (about 3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled/ cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 C. salsa
1 1/2 tsp ground cumin
1 tsp. chili powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
cut in half
4 skinless, boneless chicken thighs
(about 10 1/2 oz)
3 C. chicken broth

4 (6 inch) corn tortillas, cut into strips
chopped fresh parsley – garnish

Preheat oven 350 degrees F.
Bake tortilla strips on cookie sheet
10-15 minutes – set aside

Place potatoes, corn, celery, onion &
garlic in crockpot. Stir in salsa, cumin,
chili powder & pepper. Distribute
chicken evenly on top of veggies &
pour chicken broth over top. Cover
& cook on High 4 hours. Remove
chicken – shred into bite-sized pieces,
stir then return to crockpot. Cover &
cook 15-20 minutes longer until
vegetables are tender.
Serve topped with baked tortilla strips
& garnish with parsley.
Serves 6

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

Chicken Pasta Primavera Salad

2 C. cooked chicken, cut into chunks
8 oz. curly pasta
1/2 C. olive oil
1 small onion, sliced into rings
1 medium carrot, diced
1 small summer squash, sliced
into rounds
8 spears asparagus, cut into 2″
pieces
1/2 c. peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 C. chopped fresh basil
1/4 C. grated Parmesan cheese
1 C. cherry tomatoes, halved
grated fresh Parmesan – garnish

Cook pasta accordg. to pkg. directions
for al dente, about 10 minutes. Drain,
rinse with cold water & transfer to large
bowl. Drizzle 1 T. olive oil on pasta &
toss to coat. In large skillet heat 1 T.
olive oil over medium-high heat. Add
onion; cook until soft, about 2- 3 minutes.
Add carrot, summer squash & asparagus:
cook 1-2 minutes. Add peas & cook
1 more minute. Vegetables should be
just cooked & still crisp; season with
salt/pepper – remove from heat & let cool.
Whisk red wine vinegar, lemon juice, garlic,
basil & Parm. cheese until combined –
continue whisking & drizzle in remaining
5 T. olive oil. To serve, toss pasta with
cooked chicken, sauteed vegetables,
cherry tomatoes & Parmesan dressing
until well combined. Transfer to a
serving platter & garnish with grated
Parmesan cheese. Serves 4

(recipe: perdue.com)
————————————–
Boston Cream Pie Dessert
(2 hour or overnight recipe)

Crust:

2 1/2 C. graham cracker crumbs
2 T. sugar
10 T. unsalted butter, melted

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (8 oz) tub Cool Whip, thawed
1/2 C. powdered sugar
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 tsp. vanilla

Chocolate topping:

6 oz. semi-sweet chocolate chunks or
chips
1/4 plus 2 T. heavy cream (or Half & Half)
1 1/2 T. gran. sugar
1 1/2 T. corn syrup

Line a 9 X 13″ baking dish with foil or
parchment paper.
Preheat oven 375 degrees F.
Place graham crackers in food processor;
add sugar & process until combined.
Slowly drizzle melted butter in & process
until crust comes together. Press crust
into prepared pan & press down firmly.
Bake 7-8 minutes; cool completely.

Filling:

Place cream cheese in food processor;
process until creamy, 10-15 seconds.
Add vanilla, dry pudding mix & sugar –
process until well combined. Add Cool
Whip in 2 additions; process just until
combined, do not over mix. Scoop
filling into baked/cooled crust & spread
evenly – smoothing top. Refrigerate
2 hours to overnight.

Chocolate Topping:

Place chocolate in medium bowl. Place
cream, sugar & corn syrup in medium
saucepan & heat to just boiling; remove
from heat. Pour cream mixture over
chocolate (do not mix – let stand 5
minutes). Whisk mixture until smooth
then let cool to room temperature.
Pour mixture over filling OR top each
slice just before serving. Serves 6

(recipe: crunchycreamysweet.com)

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

Let’s see – in our area gas prices are at a ‘nice’
place: $2.23/9 . . . I like that!

I’ve decided that for Mother’s Day I’m going to
make myself (and everyone else) a repeat of
the Strawberry Heaven dessert – I posted it
before (made with already prepared Angel
Food Cake, Cool Whip, cream cheese, Jello) –
they all liked it and I decided I would  ‘treat’
myself for a change – (grin).

Hope your days are coming together nicely for
you. Spring is all around – trees & flowers
blooming, birds singing – and we need the rain,
even though it makes for gloomy days – we
ALWAYS have SOMETHING to be grateful for!

Hugs;

Pammie

 

Yep, it’s STILL hot out there! (but it’s August)

129924661804kvb7

Had to make a quick run to the grocery store a little earlier – my car thermometer said 88 degrees F.; it’s sunny and a GORGEOUS baby-blue sky with great big wispy clouds – if I were a sail boat person, it would be THAT kind of a day.

This evening our oldest son (the Exec. Chef) invited us over for dinner – he loves entertaining and wants to do this, every once in awhile. Also coming will be his girlfriend’s parents – we all get along great, so it should be a really FUN time. He’s making New York strip steaks & twice-baked potatoes; I’m bringing a Greek salad – he let me know they are ‘good’ on dessert, mentioning something about we have the cakes already. Cakes? I’m wondering why cakes – plural, but guess I’ll find out later, right?

Gas prices in our area have jumped up a bit – I should have taken advantage of them when they were $2.16/9 but now they’re up to $2.29/9 – not terribly bad, but would have liked the lower price – sigh.

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

Chocolate Bliss S’mores

1/2 C. butter, melted
2 C. crushed graham crackers
1/2 C. chopped M & M’s (peanut
butter flavored)
1/2 C. chopped M & M’s peanut
1 C. chopped Milky Way Midnight
miniatures
1 1/2 C. miniature marshmallows

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with nonstick
spray then line with parchment paper.
In large bowl mix butter & graham
crumbs; press onto bottom of prepared
pan. Sprinkle chopped M & M’s &
Milky Way bars on top of crust. Bake
12-15 minutes until candy is melted &
slightly golden. Remove & cover
generously with  mini marshmallows.
Return to oven & bake another 10
minutes until marshmallows are golden
on top. Cool on rack & sprinkle with
some remaining graham crumbs, if
desired. Let cool completely before
cutting.

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

Sweet Cola Ribs
(Grill)

1 T. vegetable oil
1 medium onion, chopped fine
3 cloves garlic, chopped fine
2 C. ketchup
1 can cola
1/2 C. apple cider vinegar
2 T. brown sugar
1/2 T. fresh ground black pepper
1/2 T. onion powder
1/2 T. ground mustard
1/2 T. lemon juice
1 T. Worcestershire sauce

Dry Rub:

2 T. salt
2 T. brown sugar
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper

2 racks pork spare ribs (about
3 lb. each)

Sauce:
In medium saucepan over medium
heat, add oil. Once heated, add onion &
garlic; saute until tender. Add all remaining
sauce ingredients & bring to boil. Reduce
heat to simmer & cook, uncovered, stirring
frequently, about 1 hour 15 minutes.

Dry Rub:
Whisk all dry rub ingredients together in
small bowl. (this can be stored in an airtight
container up to 6 months).

Ribs:
Rinse & dry ribs; place on clean cutting
board. Pull off membrane & trim ribs of
excess fat. Liberally season both sides of
ribs with rub. Wrap ribs with plastic wrap
& refrigerate 4-12 hours so flavors can
permeate.
=
Preheat grill to 250 degrees F. using
hickory and charcoal. Set up grill for
indirect heat.
Place ribs, meatier sides down, on grill
away from coals; close cover & cook
1 hr 15 minutes, flipping several times
for an even cook. Coat ribs with sauce,
reserving some for dipping later. Cook
another 20 minutes. Serves 4

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

Grilled Seafood Boil Foil
Packets
(& oven method)

2 T. salted butter, softened
2 tsp. grated lemon peel
3/4 lb. peeled/deveined shrimp,
thawed if frozen, patted dry
1/3 lb. bay scallops, foot removed,
thawed if frozen, patted dry
1 T. canola oil
3/4 tsp. seafood seasoning (like
Old Bay)
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
2 medium ears fresh sweet corn,
husks removed, halved, crosswise
2 1/2 C. red potatoes, chopped*
2 links andouille sausage, sliced
1 C. lager beer
2 T. chopped fresh Italian flat-leaf
parsley

Preheat grill to medium-high heat.
Combine butter & lemon peel in
small bowl. Combine shrimp,
scallops, oil, seafood seasoning,
garlic powder & cayenne in another
bowl; toss to coat. Place four 18″ X
12″ pieces of heavy duty aluminum
foil on counter – spray with nonstick
spray. Divide & evenly place corn &
potatoes on each piece of foil – top
each with some seafood mixture &
sausage slices. Fold edges of foil
upward; pour 1/4 C. beer into each
packet. Double fold top & ends of
each piece of foil, leaving space for
steam to gather. Place packets on
grate, cover. Grill 15-20 minutes until
seafood is cooked through (145 degrees
F.) and vegetables are tender. Carefully
open packets. Divide lemon butter
evenly & place on each piece of corn.
Sprinkle each with parsley & serve.
Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as above; place
on shallow pan & bake 25-30
minutes until seafood is cooked
through (145 degrees F.) and
potatoes are tender.

(recipe: readyseteat.com)
—————————————-
BLT Macaroni Salad

1 lb. elbow macaroni, cooked
accordg. to pkg. directions,
drained & cooled
1 C. mayonnaise
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
8 slices bacon, cooked/crumbled
1 C. cherry tomatoes, halved
1 1/2 C. coarsely chopped baby
spinach

In large bowl combine mayonnaise,
garlic, salt/pepper – add cooked
pasta & remaining ingredients. Mix
well, cover & refrigerate until ready
to serve. Serves 12

NOTE: you may add a little more
mayonnaise before serving if it’s a
bit too dry

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

Sauteed Zucchini, Bacon & Tomatoes

2 slices bacon, chopped
1 zucchini, sliced thin
10 cherry tomatoes, halved
1 clove garlic, minced
salt, to taste

Cook bacon in pan until crisp, remove
from pan, drain grease & wipe out pan
with paper towel until there is only a
small amount of grease left in pan. Sauteed
sliced zucchini 10 minutes until cooked,
sprinkle with a little salt. Add tomatoes,
garlic & bacon to pan & cook 1-2 minutes
more. Makes 1 serving.

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

Pineapple/Pecan/Chicken Salad

3 C. cooked/chopped chicken breasts
1 C. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
dash black pepper
1/2 C. mayonnaise
1/2 C. chopped pecans
1 (20 oz) can pineapple tidbits, drained
2 T. lemon juice

Combine chicken, celery, green onion,
green pepper, salt/pepper & mayo
in a bowl – mix well. Stir in pecans,
pineapple & lemon juice. Chill about
30 minutes before serving to allow
flavors to meld.

(recipe: thekitchenismyplayground)
————————————-

Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/2 C. maraschino cherries, drained/
rinsed & cut in half
1 (1 oz) box cheesecake-flavor Pudding
mix
8 oz. sour cream
3 C. Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit – if it was packed in syrup,
rinse in cold water & drain. Combine fruit
cocktail, pineapple, mandarin oranges &
cherries in large bowl – sprinkle with dry
cheesecake-flavored pudding mix & stir
to coat. Add sour cream & Cool Whip –
stir well. Fold in marshmallows & chill
at least 1 hour before serving.

(recipe: recipelion.com)

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

Not much new around here, finally got the
‘when do we watch the grandson’ schedule
ironed out. Turns out it’s not too bad: this
week we have him all day Thurs & Friday.
Next week just Thurs. and, if all stays the
same, we’re ‘off’ for the rest of the month!
Son said it looks like it will be every Thurs.
& every other Friday when school starts –
we’ll see.

Oh! Wanted to include an actual photo
of my really pretty plant: CELOSIA

101_0317

Even THIS photo doesn’t do it justice – the bottom
of the plumes are darker magenta and so are the
tips – the middles are sort of a white/pink hue –
REALLY pretty (and, so far . . . fingers crossed . . .
I’m keeping it alive!) YAY!

Have a GREAT day!

Hugs;

Pammie