and now it’s Saturday!

Today was supposed to be a trip to a family (husband’s side) reunion but, actually, neither he nor I really wanted to go so we opted to stay home. (This is the same side of the family we just saw a few weeks ago at a family funeral, so it’s not like we haven’t ‘touched base’ lately.) As we get older, both my husband & I are getting ‘set in our ways’ – we’re much happier in our little ‘cave/home’ and don’t like to venture out much (him, much more than me). I enjoy the random quick trips to the grocery/drug stores, library, WalMart, etc. but he would rather just stay home – I’m glad he goes to church on Sundays – gets him out of the house!

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

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

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

Grilled Pork & Peach Kabobs

2 peaches, halved/pitted &
cut into 6 wedges
1 sweet onion cut into 6
wedges
1 1/2 lb. pork tenderloin, cut
into 18-20 cubes
6 skewers (if wood, soak in
wate
r)
3/4 C. honey barbecue sauce
(optional: cooked brown rice)

Heat grill to medium heat.
Cut peach & onion wedges in
half crosswise. Thread peach,
onion & pork pieces alternately
onto soaked skewers, leaving
some space in between for
even grilling. Grill skewers
15 minutes, turning occasionally,
until pork juices run clear. Brush
with bbq sauce during last 5
minutes. Serve with cooked rice,
if desired. Serves 6

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

Shrimp & Pasta with a
Tomato Basil Cream Sauce

3 C. elbow macaroni
1 lb. medium shrimp, peeled/
deveined
1 T. olive oil
kosher salt/black pepper,
to taste

Tomato Basil Cream Sauce:
1/4 C. unsalted butter
4 cloves garlic, minced
2 T. flour
1 c. vegetable broth (or more,
as needed)
1 tsp. dried basil
1/2 C. heavy cream (or more,
as needed)
1/3 C. julienned sun-dried
tomatoes in olive oil, drained
1/4 C. freshly grated Parmesan
cheese
kosher salt/black pepper, to taste
3 C. fresh baby spinach, roughly
chopped

Preheat oven 400 degrees F.
Lightly spray a baking sheet
with nonstick cooking spray.
In large pot boiling salted, water
cook pasta accordg. to pkg.
directions; drain well. Place
shrimp on prepared baking
sheet; add olive oil, salt/pepper
& gently toss to combine. Bake
just until pink & cooked through,
6-8 minutes.
Sauce:
Melt butter in large skillet
over medium heat; add garlic &
cook, stirring frequently, until
fragrant, about 1-2 minutes.
Whisk in flour until lightly
browned, about 1 minute.
Gradually whisk in vegetable
broth & basil; cook, whisking
constantly until incorporated
about 1-2 minutes. Stir in
heavy cream, tomatoes &
Parmesan until slightly thickened,
about 1-2 minutes. If mixture
is too thick, add more heavy
cream, as needed. Season
with salt/pepper. Stir in
spinach until it begins to wilt,
about 2 minutes. Stir in pasta &
shrimp – gently toss to combine.
Serve immediately.

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

Hillbilly Baked Beans
(Crockpot & Oven methods)

Crockpot:

1/2 lb. ground chuck
1/2 C. chopped onion
1 1/2 C. BBQ sauce
1/3 C. packed light brown sugar
1/2 C. water
1 (15 oz) can kidney beans,
drained/rinsed
1 (15.5 oz) can butter beans,
drained/rinsed
1 (16 oz) can pork & beans,
not drained
1/2 C. cooked, crumbled bacon

In 5 qt. crockpot combine all
ingredients; stir well. Cover &
cook on High 4 hours or Low
6 hours. Serve immediately.
Serves 8

Oven:
Preheat oven 350 degrees F.
Pour ingredients into 3 qt.
casserole dish. Cover & cook
1 1/2 hours or until hot &
bubbly.

(recipe: mrfood.com)
————————–

Bacon-wrapped Stuffed Chicken
Breast (one pan meal)

4 boneless skinless chicken
breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar
cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved
(can also use regular sized cut into
1 inch pieces)
2 medium zucchini, quartered
lengthwise & cut into 1/2 inch pieces
Optional garnish: chopped parsley

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using
a small sharp knife, cut a slit lengthwise
across each breast to create a deep
pocket. In small bowl mix cream cheese,
Cheddar, mozzarella, parsley & garlic
powder – season with salt/pepper.
Spoon  mixture evenly into pockets;
use toothpicks to seal pockets shut.
Season tops of breasts with salt/pepper
then wrap 2 slices bacon around each
breast. Place on sheet pan; scatter
potatoes around chicken & spray potatoes
with nonstick spray – season with salt/
pepper. Bake 20 minutes Remove from
oven & add zucchini; season zucchini
with salt/pepper, to taste. Return to
oven & bake an additional 20 minutes;
place under broiler an additional 3-5
minutes until bacon is browned & crispy.
Serve immediately with chopped parsley,
if using. Serves 4

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

Stuffed Corn Bake

1 can whole kernel corn, drained
1 can creamed corn
1 (6 oz) pkg. chicken-flavored
stuffing mix
1/2 C. butter, melted
1/2 C. water
1/2 tsp. garlic powder

Preheat oven 350 degrees F.
Spray a 2 qt. baking dish with
nonstick spray. Place all ingredients
in large bowl; mix well. Pour
mixture into prepared dish &
bake 30 minutes. Allow dish
to cool about 5 minutes before
serving.

(recipe: mostlyhomemademom.com)
————————————

Crockpot Chicken & Zucchini

3 lb. boneless skinless chicken
breasts
2 T. minced garlic
2 small yellow onions, chopped
1 tsp. onion powder
2 whole zucchini, sliced
1 (24 oz) jar spaghetti sauce
2 T. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, chopped
2 C. Parmesan cheese, shredded
(can also use Swiss, Cheddar or
mozzarella – shredded)

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all spices, spaghetti
sauce, onions, garlic & sliced
zucchini. Place chicken in
crockpot & pour veggies/sauce
over chicken. Spread chopped
green onions over mixture. Cover
& cook on Low 6-8 hours or High
5 hours. Once chicken is cooked,
cover with chosen cheese; cover
& let stand a few minutes to
allow cheese to melt. Serves 8

NOTE: can be served ‘as is’ or
over cooked pasta or noodles.

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

Homemade Tomatillo Salsa

8 oz. fresh tomatillos, stemmed/
husks removed
2 fresh serrano peppers
1 small onion, minced
6 sprigs cilantro, chopped
salt, to taste
1/4 C. water

Roast tomatillos & peppers until
blackened on both sides under
the broiler. Peel peppers & remove
stems/seeds/membranes (as desired)
Puree tomatillos & peppers in food
processor or blender. Stir mixture
with water, onion, cilantro & salt.
Serves 4-6

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

Brown Sugar Baked Peaches
(recipe serves 1 but can
easily be doubled, etc.)

1 fresh peach
1 tsp. unsalted butter, divided
2-4 tsp. brown sugar, divided
sprinkling of ground cinnamon,
to taste

Preheat oven 375 degrees F.
Halve peach(s) & remove pit;
place in a baking dish, skin
side down. Place 1/2 tsp.
butter in hollow of each peach,
top each with 1-2 tsp. brown
sugar & sprinkle top with
cinnamon. Bake until peachs
are tender, about 30 minutes.
Serve warm.

(recipe: thekitchenismy
playground.com)

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

Nice, quiet day so far; spent time yesterday
organizing my yarns (again) – my knit group
ladies & I were chatting about our yarn
‘stashes’ and I mentioned the size of mine –
the replies were: “Only THAT much?” I
said: “I have so much yarn that I will NEVER
be able to knit/crochet it all up before I die.”
They were not  the least surprised – most
described yarn stashes that were MUCH
larger than mine – oh well, to each their
own, right? It’s like Rockefeller(?) said
when asked how much money he needed
to feel like he had enough: “Just a little bit
more.” (I understand his thinking when it
comes to yarns!). I’ve started & ripped out
2 projects lately; have decided to just stick
to the two baby blankets I’m almost finished
with (one is due before September for Detroit
Vets and the other is ‘on hold’ – a friend is
expecting in February & I’m keeping this one
for if she has a boy – it’s blue.) Don’t know if
I mentioned that one of my knit group ladies
stopped by last Tuesday and brought a huge
laundry basket full of yarns – she’s moving &
thought we might like it (says she’ll bring more
before she moves up North). YES, it was
tempting – I took several skeins of thicker,
fuzzy yarns to make a scarf for this winter
for the homeless collection (they’re white
with flecks of light blue, pink – girlie colors).
When I’m faced with all that FREE yarn my
mind goes into OVER-DRIVE- I start thinking
I could make SCARVES out of some of this!
(Mind you, I don’t like knitting with thick
yarns but the temptation is there when you
see the free yarns!) I also grabbed a fall
colors thick, sorta twisted yarn (3 balls)
for another scarf. Am thinking of taking
a break from baby blankets after these
last 2 are done and doing scarves – they
go a little quicker – we’ll see.

Hope your day is going great so far!

Hugs;

Pammie

PS: Just to clarify my latest health update-
ALL of my blood tests came back NORMAL!
I’m fine/healthy – nothing like a little scare
to change things up a bit, eh?

A little bit of this ‘n that . . .

Today is another of those ‘lots of things going on’ days – example: just got off the phone with our local newspaper’s Delivery department. I’m usually not one to complain but sometimes ya just gotta! Felt bad calling in AGAIN but this makes 5 times in 2 weeks they’ve screwed up our newspaper delivery! I’ve called it in, they say “We’ll send you out a copy of the missed paper TOMORROW!” OK!!! Never comes – finally today was kind of the ‘last straw’ – Yes, I got a ‘paper’ – this one was the Community News section TWICE – also all the ‘ads’ for various stores – no REAL PAPER; no front page or sports section – just 2 copies of the Community News & lots of goofy ad/flyers! UGH! Spoke to a very nice gentleman who gave me $$$ credit for 5 missed papers, looked over my account AND said he’s submitting it to the District Manager to request I get a NEW carrier! YAY! FINALLY vindication! We’ll see how this goes. We’ve been receiving this paper since the 1970’s so I’m no newbie.

On another GREAT NEWS note: I have a HUGE PRAISE THE LORD! report. I have to see my general doctor every 3 months (due to being a previous cancer patient). Three months ago they took blood & the report came back with high red blood cells; Dr. said “Drink lots of water & we’ll check it again in 3 months, it could be a fluke in the test.” Went, again, last Thurs. – they drew blood (I get the results via email) – this time it showed high/elevated WHITE blood cell counts! This got me worried because the doctor mentioned that I might have to go back to the cancer doctor – sometimes after receiving radiation, the body will go a little wacky and the bone marrow starts OVER-producing red blood cells. The mention of going back to the cancer center kind of freaked me out – it’s been 5 1/2 YEARS since I’ve been cancer-free s0 you can understand my worry. (YES, I prayed about this BIG TIME!). My doctor said: “When you get the test results email, call the office & leave a message to have me review your labs.” I did that – Friday, Monday, Tuesday – only to hear he’s on vacation until NEXT FRIDAY! UGH! Today I got a call from another doctor covering his patients and she reviewed the labs & said EVERYTHING IS NORMAL! (I said: “But what about those 3 HIGHs in the white blood cells part?”) She said that was .1 % elevated – no big deal – could be caused by allergies. YAY! What a relief!!! For a few days now I’ve had thoughts of what it was like when I went through the cancer treatments – not a pleasant thing – makes you start to REALLY realize just how precious EVERY DAY is – especially with your family. TREASURE your families – make sure they KNOW you love and care for them – we only have THIS TIME to do that, tomorrow is not a given thing.

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

Lemon-Blueberry Cake

1 (18 oz.) box vanilla cake mix
plus ingredients to prepare cake
juice & zest of 1 1/2 lemons,
divided plus more zest for garnish
1 3/4 C. fresh blueberries, divided
3 T. flour

Frosting:
1 C. (2 sticks) butter, softened
2 1/2 to 3 C. powdered sugar
1/4 C. heavy cream
1 tsp. vanilla
pinch kosher salt
2 thin slices lemon, for topping

Preheat oven 350 degrees F.
Spray three 9 inch cake pans
with nonstick cooking spray &
line with parchment paper. Prepare
cake mix accordg. to pkg. directions;
stir in juice & zest of 1 lemon. In
small bowl toss 1 C. blueberries &
flour until completely coated (to
keep blueberries from sticking).
Gently fold blueberries into batter.
Divide batter evenly among pans
& bake 18-20 minutes until a
toothpick inserted into centers
comes out clean. Let cake cool in
pans 10 minutes then invert onto
wire rack & cool completely.

Frosting:

In large bowl using elec. mixer
beat butter & 2 1/2 C. powdered
sugar. Add remaining lemon juice
& zest & heavy cream – beat until
combined then beat in vanilla &
salt. (add remaining 1/2 C.
powdered sugar if desired for
texture & flavor).
Place a dab of frosting on a cake
plate (to keep cake in place). Place
one cake layer on plate & top with
frosting – repeat with next 2 layers –
frost sides of cake. Garnish top
with remaining blueberries, lemon
slices & zest. Serves 8-10

(recipe: delish.com)
———————————–

Honey Balsamic Grilled Chicken
&  Summer Veggies

1 1/2 lb. boneless skinless
chicken cutlets, sliced thin
3 T. pesto
1 clove garlic, crushed
1/4 tsp. crushed red pepper flakes
juice from 1/2 lime
2 T. olive oil
3 T. balsamic vinegar
1 T. honey
kosher salt
1 lb. (bunch) asparagus, ends
removed
2 medium zucchini, sliced 1/4″
thick
1 red bell pepper, seeded/sliced
into strips
olive oil cooking spray

Marinate chicken with pesto, garlic,
red pepper flakes, lime juice &
1/2 tsp. salt at least 1 hour or
overnight. Mix oil, balsamic vinegar,
honey & 1/4 tsp. salt in small bowl.

Heat grill to medium-high heat – make
sure grates are clean & well-oiled to
prevent sticking.

Place veggies on 1 large grill tray or
2 smaller trays (or cook in batches).
spray with olive oil cooking spray,
season with salt/pepper & cook-
turning constantly until edges are
browned, about 6-8 minutes.
Remove from grill. Cook chicken
4-5 minutes on each side until
grill marks appear & chicken is
cooked through. Transfer to
platter with veggies & pour
balsamic dressing over all.
Serves 6

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

Greek Hummus-stuffed Mini
Peppers
(appetizers)

12 assorted mini sweet peppers
(orange, red, yellow)
1/2 C. plain hummus
1/4 C. crumbled Feta cheese
1/4 C. chopped cucumbers
2 tsp. chopped chives

Cut off tops of peppers; remove
& discard seeds. Combine
remaining ingredients in a bowl
& stuff ingredients into peppers.
Serve. Makes 4 servings

(recipe: Kraft.com)
———————————-
Capellini Caprese (salad)

1/2 lb. capellini pasta, uncooked
1/2 C. (Kraft) Tuscan Italian salad
dressing
1 onion, finely chopped
2 cloves garlic, minced
3 C. halved grape tomatoes
1 C. shredded mozzarella
1/3 C. fresh basil, thinly sliced

Cook pasta as directed on pkg,
omitting salt. Heat salad dressing
in large nonstick skillet on medium-
high heat. Add onions & garlic; cook
& stir 2 minutes. Add tomatoes; cook
5 minutes until heated through,
stirring occasionally. Drain pasta; add
to tomato mixture & mix lightly. Sprinkle
with cheese & basil – serve.
Serves 4 (1 1/2 C. each)

(recipe: Kraft.com)
——————————-

(Grill) Foil-Pan Grilled Sea Food
& Rice

3/4 C. (Kraft) sun-dried Tomato
vinaigrette salad dressing
1/2 C. chopped onion
1 (28 oz) can diced tomatoes,
undrained
1 (14.5 oz) can chicken broth
1 1/2 C. long-grain white rice,
uncooked
1 C. loosely packed fresh
parsley
3 cloves garlic
zest of 1 lemon
1 lb. cod fillets, cut into
1-inch chunks
1 lb. uncooked deveined/
peeled medium shrimp
1/3 C. grated Parmesan cheese

Heat grill to medium heat.
Combine salad dressing & onions
in deep 9 X 13″ disposable foil
pan; place on grill grate. Cook &
stir 4 minutes until onions are
crisp-tender. Stir in tomatoes, broth
& rice – bring to boil. Cover pan with
foil; reduce heat to Low. Close grill
lid & grill 20 minutes until almost
all liquid is absorbed, stirring every
5 minutes. In food processor, place
parsley, garlic & lemon zest – pulse
until just blended. Add cod to rice
mixture & cook 5 minutes. Stir in
shrimp – cook 4-6 minutes until cod
flakes easily with fork, shrimp turn
pink & rice is tender. Remove from
grill – stir in parsley mixture & top
with cheese. Serve warm.
Serves 8, 1 C. each

(recipe: Kraft.com)
———————————–

3-ingredient S’Mores Cookie
Bites

6 graham cracker sheets*
6 large marshmallows
12 Hershey’s Kisses, unwrapped

Heat broiler & place oven rack
on lowest level

Break graham cracker sheets in
half; cut each half into a circle
using a 2 to 2 1/2 inch round
metal cookie cutter. Using
clean scissors, cut each
marshmallow into 2 halves.
Place graham circles in center
of large baking sheet, about
1/2 inch apart. Centering them
on the sheet allows even broiling.
Top each circle with a marshmallow,
cut sides down. Place under broiler
& watch very closely – toast until
golden, rotating pan. Once golden
immediately remove from oven
& gently press one Hershey’s
Kiss into center of each toasted
marshmallow. Serve warm.
Makes 12

*Poster says you can also substitute
Saltines or Ritz crackers for grahams.

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

Mini Zucchini Pizza appetizers

1 large zucchini (about 11 oz),
cut into 1/4 inch slices/rounds
1/8 tsp. salt
1/8 tsp. pepper
1/3 C. pizza sauce
3/4 C. shredded mozzarella
cheese
1/2 C. miniature pepperoni slices
minced fresh basil

Preheat broiler. Spray a baking
sheet with nonstick cooking spray
& arrange zucchini rounds in single
layer on sheet. Broil 3-4 inches
from heat just until crisp-tender,
1-2 minutes per side. Sprinkle
tops with salt/pepper & top with
sauce, cheese & pepperoni. Broil
until cheese melts, about 1 minute.
Sprinkle tops with basil & serve.
Makes about 24 rounds.

(recipe: tasteofhome.com)
———————————–
Easy Homemade (no churn)
Ice Cream

2 C. heavy whipping cream
1 (14 oz) can sweetened condensed
milk
food coloring, if desired
1 C. fresh raspberries, pureed or
mashed
1 T. vanilla

Combine sweetened cond. milk &
vanilla in large bowl; stir in pureed
fruit & food coloring (if using). In
another bowl using an elec. mixer
on medium-high speed, whip heavy
cream until stiff peaks form. (Do
NOT use Cool Whip). Fold whipped
cream into berry/milk mixture &
pour into a 9 X 5″ loaf pan or 2 qt.
freezer container. Cover & freeze
4-6 hours until firm.
Serves 6

(recipe: thebakingchocolatess.com)

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

In light of all that’s been happening
health-scare wise, today I called two
of my close lady friends (we’ve all
known each other since High School
and all go to the same church) and
got together a “Ladies Out” lunch
date next week. We’ve been saying
we need to do this again but never
quite got it organized – well, now
that’s in the works! I need to realize
TIME/LIFE IS SHORT – SEIZE THE DAY!
or, in Latin: Carpe diem:


A shortened version of the original Latin phrase
Carpe diem quam minimum credula postero”
meaning “seize the day, trusting as little as
possible in the future
.”

Our weather is back in the high 70’s,
sunny & breezy; time to take my
knitting outside!

Hope you are enjoying this lovely
summer weather – it won’t be around
for much longer (unless it stays
warm through September – I wish!)

Hugs;

Pammie

Very Quick Post

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

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

Tropical Jell-O Pretzel Salad

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

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

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

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

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

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

Easy Pork Chop Casserole

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

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

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

Hot Broccoli/Cheese Dip

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

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

(recipe: Kraftrecipes.com)
————————–

Saucy Foil-Pack BBQ Ribs
(grill)

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

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

(recipe: kraftrecipes.com)
————————

Easy Baked Meatballs

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

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

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

Crockpot Chicken Parmesan

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

Optional: angel hair pasta

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

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

Puff Pastry Bacon Twists
(appetizers)

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

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

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

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

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

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

(recipe: afamilyfeast.com)
—————————

Crockpot Baked Beans

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

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

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

Spicy Caramel Frosted Brownies

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

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

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

(recipe: lemonsforlulu.com)

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

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

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

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

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

Hugs;

Pammie

I’m ‘getting it’ – slowly but surely!

Today finds me wrapping up the last details of another ‘every 2 month’ special needs group newsletter. A few months back the church we meet at volunteered to print the newsletters for us; that’s a huge help for us ‘however’ – it requires me to convert my 4-page copy to a PDF file & then email it to the church. No big deal – right? Well, if you’re at all like me, new things take awhile for me to understand and finally GET THEM! My husband is the in residence computer genius here and he’s showed me, over & OVER how to do this very thing. Today I decided I would NOT bother him but go on my notes and see if I can, indeed, do that very thing. Think I got it – finally! (I even sent a blind copy to myself, just to make sure I did it right!); tomorrow I will drive over to the church & pick up the printed copies, take them home/fold them/address & stamp envelopes & drive them to the Post Office. Our ‘students’ really expect the newsletter BEFORE the next month, so I kind of have to get them to them quickly – sigh.

GOOD NEWS! Went for my regular ‘every 3 month’ doctor visit today and finally ‘braved it’  and told my doctor what’s been bothering me. Short story: I have had lower back pain for a good 40+ years, sometimes when it ‘goes out’ I’m in a great deal of pain and standing or walking is very painful. Monday night it hit (not as bad as before, but still not pleasant). If you’ve read my blog for awhile I mentioned purchasing a TENS machine (sends ultrasound waves through muscles, hopefully to relax them) – that helps but still have pain so I finally mentioned it to my doctor. Good news is: he knew exactly what I was talking about, gave me an exercise to do to help, ordered spinal x-ray, Aleve for pain plus a mild muscle relaxer – we’ll see how this goes. I’m just SUPER HAPPY there’s no surgery involved. I have Scoliosis in upper back so that was a real concern for me – WHEW! Other than that, I’m doing great: diabetic blood sugar levels are great/weight good, blood tests good – YAY!

Babysat grandson again yesterday for 4 1/2 hours (yes, lifting him was a bit of a struggle, but I was careful to consider my back pain). He’s now 2 months, 27 inches long and 13.4 lb. – his baby doctor said he’s perfect! (The family says he’s a little CHUNK!) I also wanted to check out my back problem, knowing that I’d be babysitting for quite awhile.

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

4-Layer Chocolate Dessert

1 C. flour
1/2 C. cold butter
1 C. chopped walnuts, toasted*/
divided
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz, ea) tubs Cool Whip,
thawed/divided
2 1/2 C. milk
2 (3.9 oz, ea) instant chocolate
pudding mix
1 C. semi-sweet chocolate chunks
chocolate syrup

Preheat oven 350 degrees F.
Place flour in small bowl & cut in butter
until crumbly; stir in 1/2 C. nuts & press
onto bottom of ungreased 9 X 13″ baking
dish. Bake until light golden brown,
12-15 minutes. Cool completely on wire
rack.

In small bowl beat cream cheese &
powdered sugar until smooth; fold in
1 tub Cool Whip & spread over crust.
In large bowl whisk milk & pudding mix
2 minutes. Gently spread over cream
cheese layer; top with remaining Cool
Whip. Sprinkle top with chocolate
chunks & remaining nuts. Refrigerate
until cold. Cut into bars. Just before
serving, drizzle top with chocolate
syrup. Makes 15 servings.

*To Toast Nuts:
Preheat oven 350 degrees F.
Place nuts in shallow pan & bake
5-10 minutes (OR) cook in a skillet
over Low heat until lightly browned,
stirring occasionally.

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

Ham & Cheese Pie

1 C. diced cooked ham
3/4 C. shredded Swiss cheese
5 strips bacon, cooked/crumbled
3/4 C. shredded sharp Cheddar
cheese
3 T. chopped onion
3 T. chopped green pepper
1 C. milk
1/4 C. Bisquick baking mix
2 eggs
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven 350 degrees F.
Spray 10″ quiche dish or pie plate
with nonstick spray. Layer ham,
Swiss cheese, bacon, Cheddar
cheese, onion & green pepper in
bottom of plate. Place remaining
ingredients in blender in order
listed above & process 35-40
seconds – pour over ingredients
in plate – do not stir. Bake,
uncovered, 30-35 minutes until
set & lightly browned. Let stand
5 minutes before cutting.
Serves 6-8

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

Baked Broccoli & Cheese

2 T. butter
1/4 C. chopped onion
2 T. flour
1 C. milk, heated
1/2 lb. Velveeta cheese, cut into
cubes
salt/pepper, to taste
6 C. cooked broccoli, chopped
1 tsp. butter
1/4 C. breadcrumbs

Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with
nonstick spray. In medium saucepan
melt 2 T. butter. Saute onion in
butter, 1-2 minutes. Stir in flour &
cook 30 seconds. Whisk in hot milk,
stirring until thickened. Stir in
Velveeta until melted; add salt/pepper.
Combine cheese sauce & broccoli &
pour into prepared dish. In a 1-cup
glass measuring cup melt 1 tsp.
butter in microwave. Stir in bread
crumbs & sprinkle mixture on top
of casserole. Cover with foil & bake
30-40 minutes. Remove foil & bake
an additional 5 minutes. Serves 4-6

(recipe: lifeinmyemptynest.blogspot.in)
—————————–

London Chicken

4 boneless skinless chicken
breast halves
1 (10.75 oz) can cream of mushroom
soup
1 C. cooking sherry
2 T. olive oil
additional mushrooms, thickly
sliced, (optional)

Preheat oven 350 degrees F.
Add oil to large hot skillet & brown
chicken well on all sides. In small
bowl mix soup & cooking wine well.
Place browned chicken in a 9 X 13″
baking dish & pour sauce over –
add extra sliced mushrooms, if using.
Bake 30-40 minutes until chicken tests
done (juices run clear or 170 degrees F.)
Serves 4

NOTE: Poster says this is great served
over cooked rice

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

Layered Tex-Mex Taco Salad

1/2 C. Miracle whip salad dressing
1/2 C. sour cream
1 T. taco seasoning mix
1 (15.5 oz) can black beans,
drained/rinsed
6 C. tightly packed, coarsely
chopped iceberg lettuce
1/2 C. slivered red onions
1 1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1 C. grape tomatoes, halved
1 avocado
1/4 C. chopped fresh cilantro

Mix first 3 ingredients until blended.
In large salad bowl layer beans,
lettuce, onions, cheese & tomatoes;
spread dressing mixture over salad
& refrigerate 2 hours. Peel & chop
avocado; spoon over salad just
before serving. Sprinkle top with
cilantro. Makes 12 (1 C. each) servings.

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

Crockpot Lasagna

1 lb. ground beef
1 (24 oz) jar pasta sauce
1 C. water
1 (15 oz) tub ricotta cheese
1 (7 oz) pkg. shredded mozzarella
cheese, divided
1/4 c. grated Parmesan cheese,
divided
1 egg
2 T. chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.
Stir in pasta sauce & water. Mix
ricotta, 1 1/2 C. mozzarella, 2 T.
Parmesan, egg & parsley in a bowl.
Spoon 1 C. meat sauce into crockpot;
top with layers of half each: noodles
(broken to fit) & cheese mixture. Cover
with 2 C. meat sauce. Top with remaining
noodles (broken to fit), cheese mixture &
meat sauce. Cover & cook on Low 4-6
hours until liquid is absorbed. Sprinkle
top with remaining cheeses & let stand,
covered, 10 minutes until cheeses melt.
Serves 8

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

Cheesecake-filled Strawberries

10 strawberries (small – or 5 large),
hulled (make a small hole in top)
3 oz. cream cheese
1 T. sugar
1/4 C. powdered sugar

Place powdered sugar on a plate &
spread out. Heat cream cheese in
microwave 15 seconds. Add sugar
& mix. Use a spoon to put cream
cheese into strawberries then roll
strawberry tops in powdered sugar.
Refrigerate 30 minutes.
======================

Our weather has turned a little colder,
but still in the 60’s – supposed to get
rainy & windy later today & for a few
days. The flowers & trees love the rain
and I love the end result – getting to see
all the lovely BLOOMING things! I LOVE
SPRING!

Not much else new, finished the baby
blanket for our Youth Pastor & his wife
& now plodding along with the (new to
me) “Tassel Stitch” blanket in blue; to
me it looks more like a boy’s pattern.

I’ll put in photos of both soon.

Enjoy your day!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

and I’m back – sort of

Today is the first day of Spring – YAY! I always look forward to this, as Spring is my very favorite time of year – everything is fresh & blooming!

Sorry I’ve been ‘out’ of posting, managed to ‘throw’ my lower back out (I have scoliosis and occasionally I move ‘wrong’ and end up in pain). This time I feel like someone’s leaning heavily on my right shoulder & shoving me slightly forward – can’t stand up straight without pain. I’ve had this for many years – it comes & goes, sometimes much worse than right now, usually it goes away after a few days – this has been since Friday and is only slightly diminishing today. I told my husband if it doesn’t get any better soon am going to call for a doctor’s appointment & give in to some muscle relaxers (I don’t like them – make me all goofy/can’t drive & sleep a LOT!). We’ll see – just had to cancel Knit/Crochet Movie night (tomorrow) because of this and because of low interest.

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

Mandarin Orange Cake

1 (18.5 oz) pkg. white cake mix
1 (11 oz) can mandarin oranges,
drained, juice reserved
3 egg whites
1/2 C. oil
2 (8 oz, ea) cans crushed pineapple
3 (1/2 oz., ea) pkg. instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
1 C. sweetened flaked coconut,
divided

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray.
Combine dry cake mix, reserved juice,
egg whites & oil; blend using elec.
mixer on medium speed 2 minutes
until creamy. Fold in oranges pour
into prepared pan. Bake 25-35 minutes
until a toothpick inserted in center
comes out clean. Place pan on wire
rack to cool completely. Pour pineapple
& juice into a medium bowl; stir in
dry pudding mixes. Fold in Cool Whip &
1/2 C. coconut – mix well & chill while
cake is cooling. Spread mixture over top
& sides; sprinkle with remaining coconut.
Serve immediately or keep refrigerated.
Serves 12

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

Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 C. sour cream
2 tsp. vanilla
3 lb. red or green grapes
1/2 C. walnuts or pecans,
chopped

Beat cream cheese & powdered
sugar using elec. mixer until
blended. Add sour cream & vanilla;
beat until smooth – stir in grapes
& chill before serving.

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

6 large bell peppers, any color
2 C. wild rice, cooked
1 lb. ground turkey
2 cloves garlic, minced
1 small onion, diced
1 (16 oz) jar crushed tomatoes
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 1/2 C. sharp Cheddar cheese,
shredded
1 T. olive oil

Cut off tops of peppers, remove
seeds; trim bottoms to help them
sit flat in skillet – rinse thoroughly.
In large pan filled with water boil
peppers 5 minutes then remove
from water & turn upside down
onto a paper towel to dry.
Preheat oven 350 degrees F.
In large skillet add oil, garlic &
onion; saute until tender. Add
turkey & brown until thoroughly
cooked. Add crushed tomatoes,
rice, Ital. seasoning, salt/pepper &
1/2 C. shredded cheese – stir until
blended. Spray a 10 inch cast iron
skillet with nonstick spray.Fill
peppers evenly with mixture &
place in skillet. Bake, uncovered,
25-30 minutes. Remove from oven
& add remaining cheese on top
of peppers. Bake another 5 minutes
until cheese melts. Makes 6 large
peppers

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

Bacon Egg & Cheese Monkey Bread

4 T. butter
6 eggs, beaten
1 (16.3 oz) tube Pillsbury Grands!
refrigerated biscuits
1 1/2 C. shredded sharp Cheddar
cheese
1 (2.52 oz) pkg. pre-cooked bacon,
cut into 1/2 inch pieces (about
1 C.)
1/4 C. finely sliced green onions
(4 medium)

Preheat oven 350 degrees F.
Spray 12-C fluted tube cake pan
(or Bundt) pan with nonstick
spray. Melt 1 T. butter in skillet
over medium heat, tilting pan
to coat sides. Add eggs, reduce
heat to medium-low & cook until
firm but still  moist, stirring
frequently (you’re making scrambled
eggs.) In small microwave-able bowl,
melt remaining butter.Add
1 T. melted butter to bottom
of Bundt pan, brushing with pastry
brush or tilting pan to coat halfway up
sides. Separate dough into 8
biscuits; cut each one into
sixths. Coat biscuit pieces with
remaining 2 T. butter; place half
in bottom of pan. Layer with 1/2
C. cheese, half of bacon, all of
eggs, 1/2 C. cheese & green onions.
Add remaining bacon, remaining
1/2 C. cheese & remaining biscuit
pieces to top. Bake 30-35 minutes
until deep golden brown. Cool
5 minutes in pan then run a spatula
around outer & inside edges of pan
to loosen. Turn over onto a serving
platter. Serves 8

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

1 T. olive oil
2 boneless, skinless chicken
breasts
salt/black pepper
1 onion, chopped
1 T. ground cumin
1 T. chili powder
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, drained/
rinsed
1 C. corn kernels – fresh, canned or
frozen
1 (4 oz) can green chilies
3 C. Frito corn chips
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese
sliced green onions, garnish

Preheat oven 350 degrees F.
Heat oil in an oven-safe skillet over
medium-high heat; add chicken &
season with salt/pepper. Cook until
golden & no longer pink, 8 minutes
per side. Transfer to a plate & let rest
5 minutes, then slice.
Add onion to skillet & season with
salt, cumin & chili powder. Cook until
soft, 6 minutes. Add tomatoes & stir
until combined then add black beans,
corn & green chilies. Return cooked,
diced chicken to skillet & stir to
combine. Simmer until thick, 15 minutes.
Transfer mixture to large bowl & layer
half of Fritos on bottom of skillet;
top with chicken mixture then sprinkle
with both cheeses & remaining Fritos.
Bake until cheese is melted & bubbly,
10 minutes. Garnish with green onions.
Serves 4

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

1 T. olive oil
3 medium red bell peppers,
chopped
1 3/4 C. chopped onion
3/4 C. zucchini, halved lengthwise,
then sliced
1/2 C. chopped celery
1/4 tsp. dried thyme
2 (14.5 oz, ea) cans chicken broth
1 1/2 C. water
1 pkg. Knorr Rice Sides – chicken
broccoli flavor
2 1/3 C. shredded cooked boneless,
skinless chicken breasts

Heat oil in large skillet over
medium-high heat & cook vegetables
& thyme, stirring occasionally, until
vegetables are tender, about 6 minutes.
Add broth, water & Knorr Rice Sides &
bring to boil. Reduce heat & cook,
covered, 10 minutes until rice is tender.
Stir in chicken & serve immediately.
Serves 4

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

Crockpot Onion Cream Pork Chops

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

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

Homemade Cream of Onion soup

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

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

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

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

Chocolate Cobbler

2 sticks butter
1 1/4 C. sugar
1 1/2 C. self-rising flour
1 tsp. vanilla
3/4 C. milk

Chocolate layer:
1 C. sugar
6 T. cocoa powder
2 C. boiling water

Preheat oven 350 degrees F.
Melt the butter in a 9 X 13″
baking pan in the oven. Mix
together 1 1/4 C. sugar, flour,
vanilla & milk in a bowl. Once
butter is melted, pour batter
over butter, do not stir. In a
separate bowl mix cocoa &
remaining sugar. Sprinkle mixture
on top of batter. Do not stir.
Pour the boiling water on top &
do not stir. Bake 30-45 minutes;
keep an eye on it after 30
minutes it will brown quickly.

(recipe: Courtney Luper-Facebook)

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

Our weather has been rather goofy –
cold & snow one day (covering the
ground) then melting the next. Today
it’s 38 degrees F., gray & cloudy with
50% chance of showers later. Spring
is here – hopefully soon we’ll be
getting warmer temperatures!

Enjoy your day;

Hugs;

Pammie

Wet, gloomy day –

but finished another project! I had knit the teal scarf for the needy and had a little yarn left over so I knit a hat to go with it:

101_0415

The burgundy yarn came in for the church Bible bookmark – I’m about one-third done with that (can’t remember whether the total length of the page was 13 or 16 inches! Ugh!)

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

Layered Lemon Delight

Crust:
1 C. flour
1/2 C. ground or finely
chopped pecans
1/4 C. butter, melted

Layers:
1 (8 oz) pkg. cream cheese,
softened
2 1/2 C. Cool Whip, thawed
2 small boxes instant lemon
pudding mix
1 T. lemon juice
3 C. milk
1 C. powdered sugar
3 T. finely chopped pecans (garnish)

Crust:
Preheat oven 350 degrees F.
Combine flour, pecans & butter in
bowl until well blended & crumbly;
press mixture into bottom of a
9 X 13″ baking dish – bake 15
minutes & cool completely

Layers:
In medium bowl using elec. mixer
beat cream cheese & powdered
sugar until smooth & creamy. Fold
in 1 C. Cool Whip & spread over
crust. NOTE: work slowly – you
might have to use your fingers to
spread as best you can). Whisk
puddings & milk; add lemon juice
& stir until thick – spread over
cream cheese layer & spoon
remaining Cool Whip over pudding.
Sprinkle top with chopped nuts &
refrigerate 4 hours before serving.

NOTE from poster: she feels this
recipe is better the next day so
she makes it a day or two ahead
of serving.

(recipe: happyhooligans.ca)
—————————————

1-Pan Taco Skillet

1 1/2 lb. ground turkey or beef
2 bell peppers, seeded/diced
1 onion, diced
2 tomatoes, diced
1/2 C. salsa
1 C. canned black beans,
drained/rinsed (poster used
about 1/2 can)
1 C. water
1 C. beef stock
1 C. long grain rice (not instant)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
1 C. grated/shredded Cheddar cheese

Optional toppings:
sour cream, guacamole, salsa,
crushed corn chips

Brown meat in skillet; add onion &
diced peppers – cook until meat is
completely browned. On medium
heat, stir in water, beef stock, salsa,
rice & beans. Stir in spices; cover &
simmer 15 minutes until rice is
completely cooked & liquid is absorbed.
Stir in cheese & top with your favorite
taco toppings. Serves 6

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

Crockpot Smoked Sausage/Cabbage &
Potatoes

1 1/2 lb. baby red potatoes
2 pkgs. smoked sausage, sliced
1 small head cabbage, chopped (6 C.)
4 C. chicken broth
salt/pepper, to taste

Place all ingredients in 6 qt. crockpot.
Cover & cook on Low 6-8 hours.
Serves 4-6

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

Country Farm Chicken Casserole

2 large chicken breasts
1 medium sweet onion, diced
5 slices bacon
2 large potatoes
1/2 C. canned mushrooms (or 1
C. fresh, sliced)
1 (10 3/4 oz) can cream of chicken soup
3/4 C. chicken broth
1 T. melted butter
salt/pepper, to taste
garlic powder, to taste

Preheat oven 425 degrees F.
Cook bacon, crumbled (reserve
grease). Peel/cube potatoes & fry
in bacon grease; add onions, mush-
rooms, salt/pepper/garlic powder & fry.
Coat chicken breasts with melted butter;
season with salt/pepper & cook. When
cooked, cut into cubes. Mix soup with broth
& season with salt/pepper to make a sauce.
Place chicken mixture in a 8 X 8″ baking dish;
top with sauce & stir so all is coated with
sauce. Cover with foil & bake 30 minutes.
Remove foil, top with crumbled bacon &
bake an additional 10 minutes, uncovered.
Serves 4

(recipe: Courtney Luper – Facebook)
——————————————-

Crockpot Stuffed Sweet Peppers

3 medium sweet red peppers
2 medium sweet yellow peppers
1 (14 oz) jar spaghetti sauce, divided
3/4 lb. Italian turkey sausage links,
casings removed
3/4 C. uncooked instant rice
1/2 C. crumbled feta cheese
1/2 C. chopped onion
1/4 C. chopped tomato
1/4 C. minced fresh parsley
2 T. sliced ripe olives
1/4 – 1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes

Cut tops off peppers; chop tops/discard
stems & seeds. Set aside 3/4 C. spaghetti
sauce – pour remaining sauce in crockpot.
In large bowl combine sausage, rice, cheese,
onion, tomato, parsley, olives, garlic powder,
salt, Italian seasoning, pepper flakes & reserved
chopped pepper tops & spaghetti sauce – spoon
mixture into peppers then transfer peppers to
crockpot. Cover & cook on Low 4-5 hours or
until sausage is no longer pink & peppers are
tender. Serves 5

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

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)
————————————–

Spicy Sausage Soup with Tortellini

2 (32 oz, ea) cartons chicken broth
1 lb. bulk hot or mild Italian sausage
1 (9 oz) pkg. refrigerated cheese
tortellini
1 (14.5 oz) can fire-roasted or
Italian diced tomatoes
1 tsp. Italian seasoning
3 C. fresh spinach, thinly sliced

In 6 qt. stock pot bring broth to boil.
Carefully drop sausage by heaping
teaspoonfuls into boiling broth. Add
tortellini, tomatoes & Ital. seasoning,
return to boil. Reduce heat, simmer,
uncovered, 8-10 minutes until sausage
is cooked through & pasta is tender. Stir
in spinach until wilted. Serves 8 (3 qts)

NOTE: Freezer option:
Freeze cooked, cooled soup in freezer
containers. To use, partially thaw in
fridge overnight. Heat through in a
saucepan, stirring occasionally & adding
a little broth, if necessary.

(recipe: tasteofhome.com)
——————————-

Large Batch Brownies

2 C. butter, melted
4 C. sugar
1 C. cocoa powder
4 tsp. vanilla
8 eggs
3 C. flour
1 tsp. salt
1 1/2 C. chocolate chips (milk or
semi-sweet)

Frosting:
1/2 C. butter, melted
1/2 C. cocoa powder
6 C. powdered sugar
10 T. milk
2 tsp. vanilla
dash salt

Preheat oven 350 degrees F.
Using stand mixer, place melted
butter, sugar, cocoa & vanilla in
bowl; beat on Low speed until
combined & smooth (about
1 minute). Add eggs, one-at-a-
time, mixing well between each
one. In separate bowl combine
flour & salt; add to batter & mix
on medium speed until smooth
(about 2 minutes); add chocolate
chips & stir until combined. Spray
a large cookie sheet with nonstick
spray. Scoop 3/4 C. of batter out of
bowl (into another bowl) & spread
rest of batter onto sheet – spread
evenly with a knife. (The remaining
batter can be baked in a loaf pan if
you wish). Do not add all batter to
cookie sheet – it will overflow)
Bake 25-30  minutes (be sure to
not over bake). Brownies are done
when a wooden toothpick inserted
into center comes out clean. Cool
completely.
Frosting:
Place melted butter & cocoa in
large bowl; beat on medium speed
using elec. mixer until well combined.
Add powdered sugar in batches,
milk, vanilla & salt – mix until smooth
& glossy. Spread evenly over brownies,
slice & serve.

(recipe: jamiecooksitup.net)
=======================

Our weather warmed up some today to
almost 50 degrees F – that’s HUGE in
Michigan at this time of year…however,
along with the warm came breezes & rain
which made you feel chilled. Husband &
I had doctors appointments today and
I was really glad to finally get home, get
a warm sweatshirt, slippers & blanket
around me so that I could snuggle in
my recliner & read a book – it was THAT
chilly! (Of course, that was after I’d
already had a nice warm cup of Chai
Latte tea!). I’m fine, health-wise (knew
I was but because I’m diabetic my doctor
insists on seeing me every 3 months (could
be something to do with my insurance,
also). Husband finally got meds to help
him recover from the bronchitis – YAY!
Being sick with that for a week would
make anyone cranky! Dinner is chili; I
made a big batch yesterday and there
should be enough for at least 3 more
days (I make BIG batches!).

I also made the Banana Chocolate Chip
cake I’d posted a few posts ago – it was,
in my opinion, OK.

Banana Chocolate Swirl Cake
with Chocolate Glaze

It required you cover
the baked bundt cake with a chocolate
drizzle – let’s just say drizzle & I were
NOT friends – I had it ALL OVER – on
my hands, the counter, the cake,
my apron – UGH! After tasting the cake
I see no reason for it to need drizzle!
Husband liked it, so that’s good… will
I make that recipe again? Probably not.

Hope you are all comfy, warm & enjoying
your day;

Hugs;

Pammie

 

 

Football Food!

240_F_9483862_YqA7aDEstFAlygxx7N9dOqOYco8pXjUw

Not much new, just more recipes!

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

Ugly Cake

1 (21 oz) can blueberry pie filling
1 (18.25 oz) box yellow cake mix
2 eggs
2 T. vegetable oil
1 tsp. vanilla
1/2 C. chopped walnuts
1 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Spray 10 inch Bundt pan with
nonstick spray. In a blender,
puree pie filling until smooth.
In large bowl combine pie
filling, cake mix, eggs, oil &
vanilla – beat using elec.
mixer about 2 minutes on
medium speed. Stir in walnuts
& pour into pan. Bake 50-55
minutes until a wooden
toothpick inserted near center
comes out clean. Cool slightly
then remove from pan onto
a wire rack. Before serving
dollop with Cool Whip.
Serves 10

(recipe: mrfood.com)
———————————-

Bacon/Beer/Cheese Bread Bowl

1 large Italian loaf
1 (8 oz) pkg. cream cheese, room temp.
1 C. (8 oz) lager or beer of choice
plus 1 T., divided
1 T. whole grain mustard
1 tsp. Worcestershire sauce
1 T. cornstarch
8 oz. Swiss cheese, shredded
8 oz. sharp Cheddar cheese, shredded
10 slices bacon, cooked/crumbled
3 cloves garlic, minced
1/4 C. chopped mixed herbs (chives,
parsley, dill)
3 T. olive oil

chopped chives – garnish

Dippers: extra slices of bread,
chopped broccoli or other
fresh veggies, pretzels

Preheat oven 375 degrees F.
Slice top off bread – hollow out
the insides to create a bowl; save
top for later. In large bowl whisk
cream cheese & 1 C. beer until
well combined. Combine 1 T. beer
with 1 T. cornstarch; add cornstarch
mixture, mustard & Wors. sauce to
cream cheese mixture & whisk to
combine. Fold in shredded cheeses,
then fold in bacon. Fill bread bowl
with mixture & transfer bowl to a
rimmed baking sheet. Slice the
loaf ‘top’ into thin pieces & place
them on the baking sheet, crust-
side up. In small bowl mix garlic,
herbs & olive oil & spoon or brush
onto tops of bread slices. Bake
bread 5 minutes just until cheese
is melted. Continue to bake until
cheese begins to brown on top,
about 30 minutes. If you notice
that the bread slices begin to
brown too soon, cover with foil &
continue to bake. Top with chopped
chives & serve warm with extra
bread slices, chopped broccoli or
other fresh veggies and/or pretzels.
Serves 8

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

Peppery Ranch Cheese Ball
(overnight recipe)

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (1 oz) pkt. ranch salad dressing
mix (dry)
seasoning pepper

Dippers:
cut fresh veggies, crackers,
pita chips

In medium bowl combine cream
cheese & ranch dressing mix well;
roll mixture into a ball. (NOTE:
you might find it easier to refrigerate
mixture a few hours before rolling).
Sprinkle a generous amount of pepper
on a sheet of waxed paper & gently
roll ball in it to coat it well, adding
more pepper if necessary. Refrigerate
overnight to allow flavors to develop.
Serve with cut fresh veggies, crackers
or pita chips

(recipe: southernbite.com)
———————————-
Warm Pizza Dip

1 (8 oz) pkg. cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
2-3 T. green bell pepper, diced
6-8 slices pepperoni
2-3 T. sliced black olives

Dippers:
slices of warm baguette
tortilla chips

Preheat oven 350 degrees F.
In medium bowl combine cream cheese,
garlic powder, oregano & basil; spread
evenly on bottom of 9 inch deep pie plate.
Top with 1/2 C. of each cheese & spread
pizza sauce over top. Sprinkle remaining
cheese over sauce & top with bell pepper,
pepperoni & olives. Bake 15-20 minutes
(IF using a microwavable plate, cover &
microwave 5 minutes)
Serve warm. Serve with dippers

(recipe: life-in-the-lofthouse.com)
———————————-
Reuben Dip

3 (2 oz, ea) pkgs. Buddig corned beef
8 oz. shredded Swiss cheese
8 oz. Cheddar cheese, shredded
8 or 10 oz. shredded sauerkraut, drained &
rinsed in cold water/drain again
1 (4.25 oz) can chopped black olives
1 C. mayonnaise

Preheat oven 400 degrees F.
Chop corned beef into small 1/2 inch
pieces. Mix all ingredients together well &
spread into 9 X 13″ baking dish. Bake
15-20 minutes until bubbly. Serve with
chips or crackers

(recipe: southernplate.com)
———————————

Spicy Black-eyed Pea Soup (crockpot)
(overnight or quick recipe)

1 (16 oz) pkg. dried black-eyed peas
1 C. chopped celery
1 C. chopped onion
1 C. chopped carrots (or 1 C.
chopped bell pepper – can mix)
5 cloves garlic, minced
1-2 bay leaves
1 lb. smoked sausage OR 1 lb.
andouille sausage OR 1 lb.
kielbasa, cut into chunks
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 T. cajun spices
1 (49 oz) large can chicken broth
cayenne pepper sauce or Tabasco,
to taste

Sort dried peas & soak in plenty of
water overnight. *See below for quick

Before cooking, drain water & rinse
peas. Place all ingredients in crockpot
& cook on Low 8-10 hours or until
peas are tender. Remove bay leaves
before serving. Serve with additional
tabasco sauce, if desired. Serves 8-12

*Quick method:
Place peas in a soup pot, cover with
water & boil for 3 minutes. Remove
from heat & proceed with making
soup.

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

Crockpot Buffalo Chicken Pasta

2 T. olive oil
4-5 boneless skinless chicken
breasts
1 C. chunky blue cheese Ranch
salad dressing
1/4 C. Franks Redhot Buffalo Wing
Sauce*
2 C. hot water
1 (17.6 oz) pkg. **large shell pasta or
penne

Using 6-7 qt. crockpot, grease insides
with olive oil. Add chicken, dressing &
buffalo sauce. Cover & cook on High
3-4 hours (do 4 hours if using frozen
chicken) OR Low 6-7 hours. When cooked,
remove chicken & cut into chunks –
return to crockpot & add hot water &
pasta – stir well. Cover & stir every
15-20 minutes for 1 hour (pasta
should be properly cooked & ready
to serve.) Serves 6-12 adults

*Add less or more, depending on your
liking of hot levels

If it’s too runny, leave lid off for awhile &
stir every few minutes – this will evaporate
any extra liquid.

If pasta isn’t cooked to your liking, you may
need to add more water, stir, cover & check
again in 15 minutes.

**NOTE: Poster strongly advises NOT to use
wheat pasta in this recipe

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

3-Ingredient Sausage Biscuit Bites

1 lb. hot sausage (pork or turkey)
1 (8 oz) pkg cream cheese
2 tubes refrigerated crescent
dinner rolls
dash salt/pepper

Preheat oven 375 degrees F.
In saute pan brown sausage; drain.
Add salt/pepper; blend in cream
cheese until melted. Unroll one
pkg. rolls & place on a baking
sheet; using your fingers press
seams together to seal. Spread
sausage mixture evenly over
roll dough, leaving about 1/2 inch
border around edges – repeat
with rest of sausage mixture &
roll dough. Bake 20 minutes
until golden brown. Cut into
small squares & serve (pizza
cutter works well to cut them)

(recipe: tasteerecipe.com)
—————————-

Rocky Road Bundt Cake

1 (18.25 oz) box chocolate
cake mix mixed according
to pkg. directions (not baked)*
1/2 C. plus 2 T. mini semisweet
chocolate chips, divided
1/2 C. plus 2 T. chopped walnuts,
divided
1/2 C. marshmallow creme

Preheat oven 350 degrees F.
Spray a 10 inch Bundt pan with
nonstick spray & lightly dust with
flour. Place batter* in large bowl &
stir in 1/2 C. chocolate chips &
1/2 C. walnuts – pour into prepared
pan. Bake 40-50 minutes until a
wooden toothpick inserted near
center comes out clean. Remove
from oven & cool 20 minutes.
Invert cake onto a wire rack; let cool
completely then invert onto a
serving plate. In small saucepan
melt marshmallow creme over
Low heat, stirring constantly –
pour over cake & top with
remaining 2 T. each chocolate
chips & nuts. Serves 10

(recipe: mrfood.com)
——————————

White Chocolate Confetti Cookies

2 3/4 C. flour
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 sticks (1 C.) unsalted butter,
room temp.
1 1/2 C. sugar
1 tsp. vanilla
1 large egg
2 T. plus 1 tsp. Half & Half
1/2 C. red & green sprinkles
1 2/3 C. white chocolate chips

Position oven racks in top &
bottom thirds of oven.
Preheat oven 375 degrees F.
Line 2 baking sheets with parch-
ment paper. Whisk flour, baking
soda, salt & baking powder in
medium bowl. Using stand mixer
or large bowl, cream butter 1
minute. Add sugar & cream an
additional 3 minutes. Beat in
vanilla & egg. Gradually beat in
dry ingredients until combined
then add enough Half & Half
(about 2 T.) to moisten dough &
make it soft, but not wet. Fold in
sprinkles & 2/3 C. white chocolate
chips. Roll rounded teaspoons of
dough into 24 balls & put on sheets.
Chill remaining dough in fridge. Dip
your fingertips in remaining Half &
Half & use to slightly flatten top of
each cookie. Bake until cookies are
set on top & light golden around
edges, about 15 minutes. Transfer
to a wire rack to cool completely.
Allow baking sheets to cool then
line with new parchment & repeat
with remaining dough.
Once cookies are all baked & cooled,
place remaining 1 C. white chocolate
chips in small heatsafe bowl &
microwave on High about 1 minute,
stirring halfway through until just
melted. Use a spoon to drizzle
chocolate over cookies. Allow to
set before serving, about 30 minutes.
Store in air tight container up to
1 week. Makes 5 dozen cookies

(recipe: foodnetwork.com)
=======================

Weather-wise temps in the 30’s, no snow,
slightly overcast.

Gas prices down again to $2.19/9 (Yay)

Husband still sick with bronchitis; doctor
appointment Tuesday (I pray every night
that he will be able to breathe through
the night – he’s sleeping sitting up on the
couch . . . sigh – yes, he’s stubborn).

Enjoy your SUPER BOWL SUNDAY;

Hugs;

Pammie

 

Anybody got yarn? (and other happenings)

101_0399

Yesterday at church a friend gave me 3 boxes and 3 big bags full of yarn – she was helping her friend get rid of her mom’s stuff. Not a great photo (I accidentally deleted the good one) but you get the idea. There is one huge bag full of SETS of yarn – like 9-12 big skeins of BRIGHT ORANGE (have no idea what you’d make with that) – I took enough to make 2-3 baby blankets and some scarves; the rest will go to the Knit group January 17th for our Yarn Swap. In amidst the yarns I found a kind of neat scarf – it wasn’t finished (not exactly sure what the creator’s “method” was for doing it – TONS of ends sticking out and LOOPS! Crazy! Took me awhile to get it together & finish it (had a good photo of ‘before’ too, but deleted it…ooops). Here’s the finished product – it will make a nice man’s scarf for the homeless: (it’s folded up in photo)

101_0398

Sunday was our choir’s Christmas program and I was very happy to be able to participate – you see, Saturday night after practice (around 8:30 p.m.) I walked out of church, being VERY careful of where/how I was walking when my feet went totally out from under me and I fell flat on my back. Never before have I experienced having the wind knocked out of me – that’s scary! I couldn’t breathe! My friend saw the whole thing and was yelling across the parking lot: “Pam! ARE YOU OK?”  I couldn’t speak OR breathe – my brain kept saying: “Roll OVER, you IDIOT! Suck in some air!” so I did – took a few minutes but was able to sit up. Two guys from choir came over to help me stand, one walked me to the car. My first thought was: “OH NO! My scoliosis! WHAT did just do to my back!?” but it was OK – two days later I’m still a little stiff & sore; apparently I also hit my elbow as it’s a little sore BUT NOTHING’S BROKEN! PRAISE THE LORD! It was one of those freak things: I had boots on, I was VERY careful how I was walking – I remember thinking: “OK – TINY, BABY…steps – OOOOOOOooooo, falling – this is gonna hurt when I hit!” My friend was freaking out – she thought I had a concussion – I hit my head, but not hard at all. AH, the FUN of getting older, eh? Another friend in my Sunday School class (same age as me) fell last week & broke her leg; she thought it was her knee, but her husband said: “No, you broke your tibia!” (bone that runs from kneecap to foot, in front). Been taking it easy since after church yesterday – nothing on my agenda, per se, until tomorrow night’s Knit/Crochet night. The second tree is still not up, nor the lights but if that’s all we have – it’s STILL OK!

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

Peppermint Delight

1 (15.5 oz) pkg. Oreo cookies,
crushed
1/2 C. butter, melted
1 gallon Peppermint ice cream,
slightly softened
1 (12 oz) tub Cool Whip,
thawed
1 (11 3/4 oz) jar hot fudge ice
cream topping, warmed
crushed peppermint candies

In large bowl combine cookie
crumbs & butter; press into an
ungreased 9 X 13″ baking dish.
Spread softened ice cream
over crust; top with Cool
Whip. Cover & freeze until
solid. (May be frozen up to
2 months).
Just before serving, drizzle top
with hot fudge topping &
sprinkle with crushed candies.
Serves 12-15

(recipe: tasteofhome.com)
————————————–
Chocolate-Peppermint Striped
Delight

45 vanilla wafers, finely crushed
(about 1 1/2 C.)
1/4 C. butter, melted
1/2 C. sugar, divided
1 (8 oz) pkg. cream cheese,
softened
3 C. plus 2 T. cold milk, divided
1/4 C. finely crushed candy canes
1 (12 oz) tub Cool Whip, thawed,
divided
2 (3.9 oz, ea) pkgs. chocolate
instant pudding mix
1/4 C. coarsely crushed candy
canes

Combine wafer crumbs, butter &
2 T. sugar; press onto bottom of
9 X 13″ baking dish; refrigerate
until ready to use.
Beat cream cheese, remaining
sugar and 2 T. milk in medium
bowl until blended. Stir in
finely crushed candy canes. Add
1 1/4 C. Cool Whip; mix well then
spread over crust. Beat pudding
mixes & remaining milk with
whisk 2 minutes; pour over
cream cheese layer. Let stand
5 minutes until thickened. Cover
with remaining Cool Whip.
Refrigerate 4 hours. Top with
coarsely crushed candy canes
just before serving.
Serves 24

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

Prosciutto Pizza Rolls

(appetizers)

1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp. white vinegar
1 tsp. dried basil
1 tsp. garlic powder
1/8 tsp. black pepper
2 tsp. dried oregano, divided
2 T. olive oil, divided
1 (16 oz) pkg. ready-to-bake
pizza dough
3 oz. prosciutto
1 C. shredded mozzarella
cheese
1 C. chopped, fresh basil

Preheat oven 425 degrees F.
Spray baking sheet with nonstick
spray. In small bowl mix tomato
sauce, paste, vinegar, basil, garlic,
pepper, 1 tsp. oregano & 2 tsp.
olive oil to make pizza sauce.
Roll out pizza dough to 14″ X 8 1/2″
inch rectangle. Spread 1/2 C. of
sauce evenly over dough, reserving
remaining sauce for dipping. Lay out
prosciutto on top & sprinkle evenly
with cheese & basil. Using a pizza
cutter, cut dough in half down
length. Next, cut each half into
8 even strips. Roll each strip
carefully & place on baking sheet
seam-sides down. Brush tops
with remaining olive oil & sprinkle
tops with remaining oregano.
Bake 12 minutes until golden
brown. Serves 12

(recipe: readyseteat.com)
————————————
Sausage-Cheddar Balls
(appetizers)

1 lb. mild country sausage
2 c. shredded sharp Cheddar
cheese
1 1/2 C. Bisquick mix

Preheat oven 375 degrees F.
Combine sausage & cheese in large
bowl; blend in Bisquick with hands
until well mixed. Roll mixture into
1 inch balls & place on ungreased
baking sheet. Bake 10-15 minutes
until golden brown. Serve warm
or at room temperature. Serves 20

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

Crockpot Cube Steak & Gravy

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
6-8 pieces cube steak
2 T. oil
2 C. beef broth

Mix flour, dry mustard, salt/
pepper & garlic powder in ziplock
bag. Add cube steak, zip bag &
toss bag to coat all meat. (Reserve
excess flour mixture for later step)
Heat oil in a skillet (or browning
crockpot). Brown cube steak on all
sides but do not cook through. Mix
any excess flour with broth & pour
into crockpot. Add steak & cook on
High 90 minutes – 2 1/2 hours until
steaks are fork-tender & sauce has
thickened. Serves 4-6

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

Baked Orange Chicken

Chicken:
3-4 boneless skinless chicken breasts
salt/pepper, to taste
1 1/2 C. cornstarch
3 eggs, beaten
1/4 C. canola oil

Sauce:
2/3 C. brown sugar
2/3 C. orange juice
1/4 C. soy sauce
2 tsp. sriracha sauce
3 T. white vinegar
3 T. apple cider vinegar
1 tsp. garlic salt
1 tsp. cornstarch

Cooked rice for 4-6

Preheat oven 325 degrees F.
Cut chicken into bite-sized pieces &
season with salt/pepper. In separate
bowls, place cornstarch & slightly
beaten eggs. Dip chicken in cornstarch
then into egg mixture. Heat oil in large
skillet over medium-high heat & cook
chicken until lightly browned. Spray a
9 X 13″ baking dish with nonstick spray
& place chicken in dish. In medium bowl
whisk brown sugar, orange juice, srirach,
apple cider vinegar, white vinegar, soy
sauce, garlic salt & cornstarch – pour
over chicken. Bake 1 hour. Serves 4-6

(Note: serve over rice, if desired)

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

Caramelized Onion Mashed Potatoes

8 medium russet potatoes, peeled/
chopped into 1″ pieces
2 large onions, chopped
6 T. butter
1/2 C. sour cream

Place 2 T. butter & chopped onions
in large skillet over medium-low heat;
cook slowly, stirring occasionally until
golden in color & fragrant. Add quartered
potatoes to large pot of boiling salted
water; cover & turn heat to Low. Cook
about 10 minutes, until fork-tender. Drain
& add to large bowl with sour cream, onions
& rest of butter. Mash using potato masher
or elec. mixer until desired consistency.

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

Cream of Turkey soup

1/2 C. butter (1 stick)
1 C. diced onions
1 C. diced leeks (white part only)
1 C. diced celery
1 C. diced carrots
1 C. new red potatoes, peeled/diced
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried sage
1 tsp. dry thyme
1/4 C. dry white wine or water
5 C. turkey stock
4 C. cooked, diced turkey meat
1/4 C. Half & Half or light cream

In large pot melt butter & add onions,
leeks, celery, carrots & potatoes. Saute
over medium high heat 5-10 minutes
until almost tender. Reduce to medium &
add flour, salt/pepper, sage & thyme – cook
5 minutes, stirring with wooden spoon &
being careful the mixture does not stick.
Add wine (or water) & scrape up any
browned bits from bottom of pan. Add
stock, bring to boil & reduce to simmer.
Cook 10-15 minutes until vegetables are
tender & soft. Remove several batches
of soup to a blender & puree – add back
to pot. Add turkey & heat to hot; add
cream & serve. Serves 6-8

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

White Chocolate Fudge

3 (4 oz, ea) pkgs. white chocolate,
broken into pieces
3/4 C. canned sweetened condensed
milk
1 C. almonds, coarsely chopped
1/2 C. dried cranberries
1 T. orange zest

Line 8 X 8″ baking pan with foil,
extending ends over sides. Microwave
chocolate & milk in microwaveable
bowl on High 2-3 minutes until
chocolate is almost melted; stir until
chocolate is completely melted &
mixture is well blended. Add
remaining ingredients; mix well.
Spread mixture on bottom of
prepared pan & refrigerate 2
hours until firm. Using foil handles,
remove fudge from pan & cut into
squares. Makes 24 servings

(recipe: kraftrecipes.com)
————————————-
Chocolate-Marshmallow
Clusters

1 1/2 pkgs (4 oz, ea) semi-sweet
chocolate, broken into small
pieces
3 C. miniature marshmallows

Spray a baking sheet with
nonstick spray. Melt chocolate
as directed on pkg. Place
marshmallows in large bowl &
pour melted chocolate over; toss
until evenly coated. Drop rounded
tablespoons of mixture into 24
mounds on prepared sheet.
Refrigerate 1 hour until firm.

(recipe: kraftrecipes.com
==================

I’m still trying to figure out the
‘sides’/
foods for Christmas dinner –
so far not so much luck. (I do better
if I don’t think someone is double-
guessing my choices . . . sigh). I know
it will all be great and there will be
more than enough to feed all nine
of us so I shouldn’t worry…just me,
I guess.

Our weather has been getting
much colder BUT no snow (so far); it’s
a ‘balmy’ 15 with a wind chill that
makes it feel like 3 degrees F above
zero – fun! The sun is out, the roads
are clear so for those who want to
go out, it’s great driving weather!
I’m going to wait another day or so
before venturing far – still a little
achy and don’t want to ‘push it’.

Hope you all stay SAFE and WARM;

Hugs;

Pammie

PS: Noticed gas prices went up a tiny bit,
from $2.19/9 to $2.21/9 – not too
bad considering we’re into the last
week of HOLIDAY shopping, etc.

Hangin’ with the OWLS and other things –

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First, since the cute Snoopy clipart showed up, just had to post it. Our weather temperatures have drastically changed since this time last week – woke up to 32 degrees F. (Yes, here in Michigan that CAN be the exact temperature when we get that dreaded “S” word – snow). If we had pumpkins I could have said there was definitely FROST on those pumpkins! It’s sunny, breezy and now up to 43 balmy degrees so I can’t complain too much. First thing found me getting out to return library books (found out they were closed for Veteran’s Day – which was YESTERDAY! UGH!) Oh well – was able to use the ‘side of the building’ return slot, so at least they won’t be over-due! Made a quick trek to Tim Horton’s for husband’s favorite coffee pods and tried out their ‘special: small hot cocoa for $1.00’ – it was good. Next was a quick trip to the grocery store where I found myself being seduced by two items: fresh broccoli and some really nice looking pork chops on sale; yes, dinner very soon will be broiled BBQ pork chops, baked potatoes & broccoli with cheese sauce – YUM! Tonight’s dinner will be Potato Soup – haven’t made it in awhile and, with the cold temperatures, it just seemed to be the ‘thing’ to make!

I have some GREAT NEWS! Just got the results back from my doctor’s visit on Tuesday for a chest x-ray and ultrasound of my abdomen. When I went to see my oncologist last week (cancer doctor) he requested I get these tests done – just as a preventative, last thing after being Five Years Cancer Free. To put it mildly, it made me feel a little unsettled – if I’m now cancer-free, WHY these tests? Oh well, being the good little patient I am, I had them done. Results: ALL GOOD- ALL CLEAR! YAY! Thank You, Lord!

To fill you in on the OWL story: I think I mentioned in a few posts back that I wanted to knit a baby hat for our unborn grandson – his Momma decorated his room in all owl designs so I felt a little owl hat would go good with the baby blanket. Searching for just the right pattern took some time, as did the knitting of the hat & attempting to make the face ‘cute’. When I showed my friend (the leader of my special needs group) the photo of the baby hat she immediately said: “Can you make an adult one for my daughter in Colorado? She LOVES owls!” (Normally I would NOT go for any requests like that but since she is one of my closest friends, I said “I’ll try”. Let’s just say, with researching a pattern that would fit the hat I had in mind took me almost 2 days (hence why I haven’t been writing here). Lots of really cute patterns – some in other languages (Russian/Chinese, etc.) – let’s just say I skipped those. Some I couldn’t figure out how to extract the cute owl pattern from the rest of the pattern – UGH! FINALLY I found a dishcloth pattern that fit my needs & immediately set to knitting up a test ‘swatch’. (another hour at least). Started on the hat late afternoon yesterday (lots of math figuring, to make sure the pattern would fit exactly in the middle of the hat, etc.) Worked on it a good 2 hours then put it down when I noticed that I didn’t like the way I’d done a few rows (time to rip them back – I gave up on that last night). Got up early this morning and set to ripping out 4 1/2 rows (92 stitches per row) until I was finally back where I wanted to be. Long story – I still have about 1 – 1  1/2 hours left of knitting then it will be done. I will post a photo of both the baby owl had and the adult one soon. Some days I just don’t FEEL like knitting any more . . . sigh.

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

No-Bake Marshmallow
Pumpkin Pie

1 (10 oz) pkg. large marshmallows
1 C. canned pumpkin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 C. Cool Whip, thawed
1 (9 inch) graham cracker
pie crust

additional Cool Whip, for topping

In large saucepan combine first
6 ingredients; cook & stir over
medium heat 8-10 minutes until
marshmallows are melted; remove
from heat & cool to room temp.
Fold in Cool Whip & spoon into
crust. Refrigerate 3 hours until set.
Serve with additional Cool Whip
for topping, if desired. Makes 8
servings

(recipe: tasteofhome.com)
——————————

Southern Green Beans w/Bacon

4 strips thick-cut bacon
2 lb. fresh green beans, trimmed
3 C. water
3 C. chicken broth
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper
4 T. butter, unsalted
1/3 C. sliced almonds

Cook bacon in large Dutch oven
until crisp; drain on paper towels &
cut into pieces. Reserve bacon
grease-add beans, water, broth,
garlic powder, seasoning salt/
pepper to pot & bring to a boil.
Simmer 20-30 minutes until beans
are tender. Drain beans into a
strainer & return to pot on stove.
Add butter & almonds; cook over
medium heat, swirling pot, until
butter becomes golden brown &
gives off a nutty aroma. Stir beans
& bacon into butter & heat through,
making sure to coat everything with
butter. Serve warm. Serves 6-8

(recipe: iwashyoudry.com)
———————————

Pepper Jack Scalloped Potatoes

6 large russet potatoes, peeled/
rinsed/dried/sliced 1/4″ or
thinner
1/4 C. unsalted butter
1 small onion, chopped fine
1/4 C. flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/4 C. milk
1 1/4 C. Half & Half
2 1/4 C. Pepper Jack cheese,
freshly grated

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In medium pan,
saute onion in butter over medium
heat until softened. Add flour & stir
to incorporate well. Slowly add milk &
cream; whisk together – season with
salt/pepper. Continue stirring until
mixture is bubbly & thickened; remove
from heat & add 1 1/4 C. Pepper Jack
cheese – stir until creamy. Evenly layer
half of sliced potatoes in prepared dish;
pour half of sauce onto potatoes & spread
evenly using back of a spoon. Evenly layer
remaining potatoes & cover with remaining
sauce, evenly. Sprinkle top with remaining
1 C. cheese. Bake, uncovered, 45-55 minutes
until a fork easily pierces the potato slices.
(cooking time will depend on thickness of
potato slices).
Remove from oven & cool 10 minutes
before serving. Serves 6

(recipe: cozycountryliving.com)
————————————

Sweet Potato Casserole

2 lb. sweet potatoes, cleaned
4 T. melted butter
1/4 C. milk
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg

Topping:
1/2 C. packed brown sugar
1/2 C. flour
4 T. melted butter
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Line a sheet pan with foil &
spray with nonstick spray. Prick
potatoes with a fork & place on
pan. Bake until tender, 45 minutes-
1 hour. When potatoes are cool
enough to handle, cut them open,
scoop out insides & place potato
insides in a large bowl. Add 4 T.
butter, milk, brown sugar, spices
& egg to bowl. Use a potato masher
or food processor to mash/blend
until mostly smooth. Spray a 9 X 9″
pan or 2 qt. baking dish with nonstick
spray. Discard skins or use for another
recipe.
Spread sweet potato  mixture into
pan evenly. In another bowl, mix brown
sugar, flour, melted butter & pecans,
until crumbly. Sprinkle on top of potatoes
& bake 25-30 minutes until topping has
lightly browned. Serve immediately
Serves 6

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

Bacon Cheeseburger Pie

1 T. olive oil
1 white onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt/pepper
1 T. Worcestershire sauce
2 T. chopped dill pickles
1 tsp. pickle juice
1 T. yellow or Dijon mustard
1 refrigerated pie crust
1 C. milk
1 large egg
1 C. shredded Cheddar cheese
8 strips bacon

Preheat oven 350 degrees F.
In large skillet over medium heat
heat oil. Add onion & cook until
tender. Add garlic & cook 1 minute.
Add ground beef; cook until no
longer pink, 5-7 minutes; drain &
remove from heat. Season with
salt/pepper, Worc., dill pickles,
pickle juice & mustard – stir to
combine. Line a pie plate with
refrigerated pie crust & transfer
beef mixture to crust. In small bowl
whisk milk & egg; pour over beef &
top with Cheddar. Make a bacon
lattice
by placing 4 strips of bacon
on top of the pie. Flip 2 back & place
1 slice on top, then flip back the
2 slices & flip up the other 2,
creating a ‘weave’. Cover crust
with foil & bake 35 minutes. If
bacon needs to be cooked more,
place under broiler 3-5 minutes.
Let cool 10 minutes then serve.
Serves 4

(recipe: delish.com)
————————————-

Grandma’s Lasagna

1 lb. ground beef
1 (28 oz) jar spaghetti sauce
1 (14.5 oz) can Italian-style diced
tomatoes
1/4 tsp. salt
1 (10 oz) pkg. frozen chopped
broccoli, thawed/well-drained
1 (15 oz) tub ricotta cheese
1/4 C. grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 C. (6 oz) shredded mozzarella
cheese

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
brown beef over medium heat
8-10  minutes until no pink
remains, crumbling meat as it
cooks; drain. Add spaghetti
sauce, tomatoes & salt; stir
until well blended. In medium
bowl combine broccoli, ricotta
& Parmesan cheeses; mix in egg.
Spread 2 C. sauce mixture over
bottom of prepared dish. Press
4 uncooked noodles lengthwise
over sauce & place 1 noodle
crosswise across each end of
dish, completely covering
sauce mixture. Spread
ricotta mixture evenly over noodles
then sprinkle with 1 C. mozzarella
cheese. Top with 1 1/2 C. sauce then
arrange remaining noodles over
sauce, pressing lightly into sauce.
Spread remaining sauce over top.
Bake 55 minutes until noodles
are tender. Remove from oven &
sprinkle with remaining 1/2 C.
mozzarella; cover with foil & let
stand 10 minutes. Cut & serve.
Serves 6

(recipe: mrfood.com)
—————————————

Beef Barley Soup

1 T. butter
1 medium carrot, chopped
1 rib celery, chopped
1/2 C. chopped onion
4 C. beef broth
4 C. water
2 C. chopped, cooked roast beef
1 (14.5 oz) can diced tomatoes,
undrained
1 C. quick-cooking barley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
1/2 C. frozen peas

In 6 qt. stockpot, heat butter over
medium-high heat; saute carrot,
celery & onion until tender, 4-5
minutes. Add broth, water, beef,
tomatoes, barley & seasonings;
bring to boil. Reduce heat &
simmer, covered, 20 minutes,
stirring occasionally. Add beef
& peas, heat through, about
5 minutes. Serves 8 (3 qts)

(recipe: tasteofhome.com)
———————————

Crockpot Gingerbread
Pudding Cake

1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 large egg white
1 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 C. chopped pecans
6 T. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Cool Whip (thawed), whipping
cream optional toppings

Spray insides of crockpot
with nonstick spray.
Mix molasses & 1 C. water. In a
bowl cream softened butter & sugar
until light & fluffy; beat in egg
white & vanilla. In another bowl whisk
together flour, baking soda, salt &
spices; add to creamed mixture
alternately with  molasses mixture,
beating well after each addition;
fold in pecans. Pour mixture into
prepared crockpot & sprinkle top
with brown sugar. Mix hot water &
melted butter; pour over batter (DO
NOT STIR). Cover & cook on High
until a toothpick inserted into center
comes out clean (2 to 2 1/2 hours).
Turn off crockpot, let stand 15 minutes.
If desired serve with optional
toppings. Serves 8

(recipe: tasteofhome.com)

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

Well, that’s all the excitement around here lately –
hope you are able to enjoy this Fall weather AND
stay nice & warm!

Hugs;

Pammie

PS: Forgot to mention: gas prices around
here have dropped to $1.99/9 – WOW!