Happy Sunday!

On & off rain here lately – fortunately, it’s mostly been at night! We had a pretty windy/heavy storm last night and are supposed to be getting more today. The ‘good’ thing about that? I don’t have to remember to water my outdoor hanging flower baskets!

Not much new around here, almost done with the pink baby blanket, 3/4ths done with the chevron blanket and – (getting bored) – started a man’s winter scarf the other day with very heavy (donated) yarn. I don’t usually use thick yarn OR big knitting needles, so this is an ‘experience’ for me. The needles I’m using are size 15 (I usually use a 6 or 8) – the yarn colors remind me of a German Shepherd dog – black/various browns & a medium grey mixture – it will make a nice, heavy scarf (if I don’t go crazy knitting it!)

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

For all of you who just want a ‘little’ dessert:

Choc. Chip Cookie-in-a-Mug
Makes 1

1 T. real butter, salted or unsalted
small pinch salt
1 T. granulated sugar
1 T. light brown sugar, firmly packed
1/4 tsp. vanilla
1 egg yolk
3 T. flour
2 T. semi-sweet chocolate chips
–
Place butter in microwave-safe mug
& melt – (about 20 seconds) Stir in salt,
white & brown sugars & vanilla. Add egg
yolk; stir well then add flour. Stir again &
add choc. chips. Stir & microwave approx.
40 seconds

NOTE: cookie will continue to cook when
you take it out – let it cool slightly then eat.
You can also add a little ice cream on top.
-No baking soda or baking powder needed
-there is enough butter to keep it from sticking
to sides of mug.
-Can also be made in a small microwave-safe bowl
or ramekin.

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

Crockpot Squash Au Gratin
(low carb)

1/4 C. melted butter
1 T. minced garlic
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
salt/pepper, to taste
1/2 C. mayonnaise
1/2 C. sour cream
1 C. shredded Cheddar cheese
3/4 C. pork rinds, crushed finely
=
Pour butter in bottom of crockpot;
sprinkle garlic evenly over butter.
In large bowl mix mayo, sour cream, 1/2
C. cheese, pork rinds, squash &
zucchini – pour mixture into crockpot
& spread out evenly. Top with
remaining cheese. Cover & cook on
High 3-4 hours until squash is tender
& edges are golden brown.
Serves 6-8

——————————-

Easy BLT Pasta Salad

12 oz. elbow (or other short) pasta
9 strips bacon, cooked crisp/rough chopped
1 C. Ranch salad dressing
4 Roma tomatoes, seeded/diced
2 C. romaine lettuce, cut into
bite-sized pieces
2 T. chives, chopped
–
Cook pasta accordg. to pkg. directions
until al dente; drain & rinse under cold
water until cooled. In large bowl mix
cooled pasta & ranch dressing, stir to
coat. Add most of tomatoes, lettuce
& most of bacon – gently stir to combine
& coat all ingredients. Garnish top of dish
with reserved tomatoes, bacon & chives.
Serve immediately. Serves 6

(recipe: realhousemoms.com)
————————
Bacon Ranch Grilled Chicken

4 (6 oz) boneless skinless chicken breasts
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 strips thick-cut bacon cut into
bite-sized pieces
3/4 C. prepared Ranch salad dressing
=
Preheat grill to Medium-high heat (about
375 degrees F.)
Place chicken breasts between 2 sheets
parchment paper & use a heavy rolling
pin or pan to pound chicken to an even
thickness. Drizzle chicken with oil & season
with salt/pepper & garlic powder on both
sides. Grill chicken about 5-7 minutes per
side until internal temperature reaches 160
degrees F.
Cook bacon in a large skillet over medium-
high heat until crisp; drain all but 1 T. grease.
Return bacon & grease to stove top. Turn
heat to Low & add ranch dressing, stirring
to form a sauce. Add grilled chicken to pan
& coat with sauce, letting simmer 1-2 minutes.
Serve immediately. Serves 4

(recipe: iwashyoudry.com)
—————————-

Grilled Campfire Potatoes
(can also be made in oven)

1 lb. sweet onions (like Vidalia), peeled/
cut into 1/4″ slices
2 T. fresh garlic, chopped
2 lb. russet potatoes, peeled/sliced into
1/4″ slices
2 T. olive oil
4 T. melted butter
1 1/4 tsp. kosher salt
1 tsp. ground black pepper
2 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
1 tsp. paprika
–
Heat grill to maintain a closed cover
temp. of 350 degrees F. (OR) heat
oven to same temp.
=
Lay out two 30″ long sheets foil on top
of each other, shiny sides up*
Place 2 pieces of parchment paper next
to each other over the foil. Sprinkle onions &
garlic over parchment.
In large bowl place sliced potatoes, oil, butter,
salt/pepper, thyme, rosemary & paprika – toss.
Lay in single layer over onions & garlic. Fold up
sides of foil/parchment & crimp together in
center then fold up & crimp ends. Make several
slits in top for steam. Place packet on grill with
cover closed (OR) in oven. Cook 30 minutes.
Remove & serve. Serves 6

*Interesting fact: Shiny side of foil reflects heat
& dull side absorbs heat. (information from the
manufacturing of tin foil.

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

Hash Brown Crust:
3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:
1/2 lb. bacon, cooked/crumbled
(reserve 1 T. bacon grease in pan)
1 shallot, diced (or onion)
1 medium zucchini, grated (squeezed
dry)*
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (sharp Cheddar,
Gruyere, Monterey Jack, Pepper Jack
or a combination of 2 or more)
=
Preheat oven 400 degrees F.
Crust:

Spray a 9″ pie plate with nonstick
cooking spray. In medium bowl combine
hash browns, olive oil, butter, salt/pepper –
toss to combine. Bake 20-25 minutes until
edges are golden brown.
==
Reduce oven temp. to 350 degrees F.
Filling:
In skillet used for bacon add diced shallots &
saute over medium heat 3-4 minutes until
translucent & soft. Add shredded zucchini;
turn heat to High. Season with salt/pepper &
cook 3-5 minutes more, stirring occasionally.
In small bowl combine flour, baking powder &
salt. In a separate bowl beat eggs until fluffy,
2-3 minutes. Whisk in Greek yogurt until smooth.
Add grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into crust & bake 35-40 minutes until
center is set, the top is puffed & golden brown
AND a toothpick inserted into center comes out
clean. Remove from oven & allow to cool
several minutes before removing from pan &
serving.
Can be eaten at room temp. or chilled.
Serves 8

*Shredded Zucchini:
Grate zucchini onto a clean kitchen
towel & squeeze dry, removing as
much excess liquid as possible.

(recipe: amomontimeout.com)
————————–

Blueberry Kuchen

1 1/2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon zest
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. whole milk
1/4 C. butter, melted
1 large egg, beaten
1 tsp. vanilla
2 C. fresh or frozen blueberries

Topping:
3/4 C. sugar
1/2 C. flour
1/4 C. butter, melted
–
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray. In a
bowl combine first 6 ingredients. Add
milk, butter, egg & vanilla – beat 2
minutes until well blended. Pour into
prepared dish & sprinkle top with
blueberries. In a bowl combine sugar &
flour. Add butter & toss with a fork until
crumbly – sprinkle over top of blueberries.
Bake 40 minutes until lightly browned.
Serves 12

(recipe: tasteofhome.com)
——————————–

Samoa Sheet Cake

Cake:
2 C. flour
2 C. sugar
1/2 C. butter
1 C. water
4 T. cocoa
1/2 C. butter-flavored shortening
1/2 C. buttermilk
1/2 tsp. baking soda
1/8 tsp. salt
2 eggs
1 tsp. vanilla

Frosting:
1/2 C. butter
6 T. milk
3 C. powdered sugar
1 tsp. vanilla
1/8 C. caramel sauce (ice cream topping)
dash salt
–
Toppings;
2 1/2 C. sweetened coconut
8 oz. wrapped caramels (unwrapped)
2 T. milk
3/4 C. milk chocolate chips
1/2 tsp. shortening
=
Preheat oven 350 degrees F.
On large cookie sheet pour 2 1/2 C.
coconut – spread out evenly.  Bake
5-6 minutes – stir a few times while
toasting & watch closely so it doesn’t
burn – remove from oven & cool.
–
Turn oven temperature to 400 degrees F.
=
In large bowl add flour & sugar – toss to
combine. In medium saucepan add butter, water,
cocoa & shortening – bring to a boil over medium-
high heat, stirring continually – pour into flour/
sugar mixture & mix 30 seconds (using elec. mixer).
Add buttermilk & mix into batter. Add baking soda,
salt, eggs & vanilla – mix 1 minute, making sure to
scrape bottom of bowl using rubber spatula so all
dry ingredients are incorporated. Spray large rimmed
cookie sheet (poster’s is 17 1/2 X 12 1/2″) with nonstick
cooking spray & pour batter onto sheet. Bake 20
minutes until a toothpick inserted into center comes
out clean.  While cake bakes, prepare frosting:
=
Frosting:
In a large microwave-safe bowl place butter & milk – heat
to boiling. Add caramel sauce, powdered sugar, vanilla &
dash salt – whisk using a fork until smooth (it will be thin).
=
When cake is still warm from oven poke holes all over cake
with a fork – pour prepared frosting over top of cake & smooth
out. Immediately sprinkle toasted coconut on top of frosting.
Place unwrapped in microwave bowl. Add 2 T. milk (or evap.
milk) to caramels & microwave 30 seconds. Stir & heat again
in 30-second intervals until caramel has melted & is smooth.
Drizzle over top of coconut.
Place milk choc. chips in a glass measuring cup & microwave
in 30-second increments, stirring after each. Add 1/2 tsp.
shortening & stir to combine. When melted, drizzle over
top of caramel on cake. NOTE: you can serve cake at this
point but if you like a cake that slices well –
refrigerate cake at least 1 hour before slicing & serving.
Serves 16-20

(recipe: jamiecooksitup.net)

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

Hope you have a great day!

Hugs;

Pammie

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Setting things straight

Ah, the ‘fun’ of paying household bills – right? I do my bill paying on line with my bank. Over the years, several times, we’ve run into a problem. This time it was getting a $10.98 late fee tacked on to my garbage pick up bill – except I PAID ON TIME through my bank! The very next day we get an automated phone call informing us if said bill is not paid they will cancel our service! NO! Several phone calls (with REAL people) later I am now sending them a printed copy of my bank statement saying it was not only paid on time but there should be NO late fee! The nice lady agreed and now the ‘proof’ is in the mail. UGH! Makes me crazy – you think you’re doing the right thing only to find out – not always. In this case it’s either the Bank or the Post Office’s fault – ugh.

Keeping busy these days attempting to finish the two baby blankets I posted photos of in an earlier post. Today I decided on the final yarn color for the Chevron blanket – am ‘almost’ to the middle of that blanket and about 3/4ths done with the pink lace one. I have 5 weeks before they need to be done. On another good note-was able to get in touch with the lady in charge of picking up the baby blankets for Crisis Pregnancy Mobile Unit. She’s been out of state and will be moving, so this might be my last delivery for that charity. (No worries – there are ALWAYS more charities). Also got in touch with the person in charge of the Food Closet at the church I have my special needs group at. They said they are happy to get more scarves & hats for the homeless (at the end of last year’s ‘season’ they weren’t sure they were going to continue it because they only had about 10 families involved and ALL had received knitted items). Once I’m done with the two baby blankets I’ll start working on scarves – always a nice ‘change’ of pace in knitting. Since our last knit group “Yarn Swap” I have several yarns awaiting the scarves project so I’m a bit excited to get started! (Yes, it takes very small things to make me happy).

===========

Streuseled Zucchini Bundt Cake

2 C. shredded zucchini, patted dry
1 1/3 C. plain yogurt
3/4 C. sugar
2 large egg whites, room temp.
1/3 C. canola oil
1 large egg, room temp.
4 tsp. vanilla, divided
3 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T. dry bread crumbs
1/3 C. packed brown sugar
1/3 C. chopped walnuts
1/3 C. raisins
1 T. ground cinnamon
1/2 tsp. ground allspice
3/4 C. powdered sugar
2-3 tsp. milk
–
Preheat oven 350 degrees F.
Spray a 10″ Bundt pan with nonstick
cooking spray & sprinkle with dry bread
crumbs.
In large bowl beat zucchini, yogurt,
sugar, egg whites, oil, 1 egg & 3 tsp.
vanilla until well blended.
In small bowl combine flour, baking
powder, baking soda & salt; gradually
beat into zucchini mixture until
blended. Pour 1/3 of batter into
prepared pan.
In small bowl combine brown sugar,
nuts, raisins, cinnamon & allspice –
sprinkle half over batter. Top with
another 1/3 batter & sprinkle with
remaining brown sugar mixture – top
with remaining batter.
Bake 55-65 minutes or until a toothpick
inserted in center comes out clean. Cool
10 minutes before removing from pan to
a wire rack to cool completely.
=
In a small bowl combine powdered sugar,
remaining vanilla & enough milk to achieve
desired ‘drizzle’ consistency – drizzle over
cooled cake.

(recipe: tasteofhome.com)
———————————
Pea & Peanut Salad

2 1/2 C. frozen peas (about 10 oz),
thawed
1 C. dry roasted peanuts
1 C. chopped celery
6 strips bacon, cooked/crumbled
1/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. prepared Zesty Italian
salad dressing
–
In large bowl combine first 5 ingredients.
In small bowl mix mayo & salad dressing –
stir into salad. Refrigerate, covered,
until ready to serve. Makes 4 servings

(recipe: tasteofhome.com)
—————————–

Sweet & Hot Shrimp Tacos

3/4 C. Sweet chili sauce*
2 T. honey
40 medium-sized shrimp (pre-cooked/
tails off)
6 corn tortillas
olive oil
salt
Mexican cheese blend, shredded
chopped lettuce
chopped tomatoes
–
Heat medium skillet over medium-
high heat. Pour 3/4 C. sweet chili
sauce into pan; add 2 T. honey – stir
to combine & heat through. Add shrimp
to sauce; stir, making sure all shrimp are
coated. Heat, just until shrimp are warm.
(Do not over cook).
Heat a large skillet over medium-high
heat. Add about 1/2 T. olive oil to pan;
add a few corn tortillas (as many as will
fit pan) – sprinkle them with a little salt &
allow them to get golden brown; flip over
& brown other size. Remove to a serving
plate & top with saucy shrimp, cheese,
lettuce & tomato. Serve immediately.
Makes 6 tacos

*You can find Sweet Chili sauce in most
grocery stores in the Asian aisle.

(recipe: jamiecooksitup.net)
————————–
Grilled Root Vegetables

12-15 large carrots, peeled
1 head garlic, peeled
1 large white onion, cut into
1″ pieces
small potatoes, leave whole
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
–
1 T. butter
2 T. freshly chopped parsley (optional)
(large disposable foil cooking pan)
–
Preheat grill to 350 degrees F.
Spray insides of foil pan with nonstick
cooking spray. Add carrots, garlic, onion &
potatoes to pan. Pour 1 T. olive oil over
vegs & toss to coat. Add paprika & garlic
salt – toss to coat. Cover pan tightly with
foil & place on hot grill. Cook 20 minutes,
then carefully unwrap & stir. Rotate pan,
cover & cook 15-20 minutes more until
veggies are crisp-tender. Watch so they
don’t burn. Add 1 T. butter & 2 T. parsley –
taste & adjust seasonings-garlic salt.
Serves 6-8

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

Crockpot Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp/crumbled (reserve
drippings)
6 boneless skinless chicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese
=
Pour reserved bacon grease in a skillet &
heat over medium heat. Place chicken in
warmed grease & cook 3-5 minutes until
slightly golden (turn once). Spray insides of
crockpot with nonstick cooking spray.
Place chicken in crockpot & cover with
mushrooms. Pour soup into skillet (undiluted),
warm then pour over chicken. Cover & cook
on Low 4-5 hours; check chicken for doneness.
Place a slice of Swiss cheese on top of each
chicken breast; sprinkle with bacon & turn
crockpot heat to High. Cover & cook 10-15
minutes until cheese is melted. Serves 6

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

Sweet & Sour Hawaiian Kielbasa w/
Garlic Rice

2 T. olive oil
1 (13 oz) pkg. smoked kielbasa sausage,
cut into 1/2″ slices
1/2 C. onion, chopped
1 1/2 C. chopped bell pepper
1/2 C. pineapple chunks
1 (8 oz) bottle sweet & sour sauce
2 (7 oz, ea) pkgs. Minute Ready to
Serve Garlic & Olive Oil Jasmine rice
–
In nonstick skillet heat olive oil over
medium heat. Add kielbasa-cook 2-3
minutes, flipping over, until both sides
are nicely browned. Add onion & bell
pepper – cook 5-6 minutes longer. Stir
in pineapple & sweet/sour sauce – heat
2-3 minutes.

Prepare rice accordg. to pkg. directions.
Place rice on a dish & spoon kielbasa
mixture on top. Serves 4

(recipe: whoneedsacape.com)
———————————

Blueberry/Lemon Cheesecake Mousse
Parfaits

6 (4 oz) jars (or parfait glasses
3/4 tsp. unflavored gelatin
1 tsp. lemon zest & 3 T. juice (from 1
lemon) divided
1 T. water
1 (8 oz) pkg. cream cheese, divided
2/3 C. powdered sugar
1 1/2 C. Cool Whip, thawed
1/2 crushed shortbread cookies
1/2 C. blueberries
1/2 C. blueberry jam
–
In small microwaveable bowl pour
lemon juice & water – sprinkle gelatin
on top & microwave on High 45 seconds
until gelatin is completely dissolved when
stirred. Cool 3 minutes
In large bowl using elec. mixer beat cream
cheese until light & fluffy. Add geletin
mixture; beat until blended. Gently stir in
Cool Whip & lemon zest. Press cookie
crumbs into bottoms of jars/glasses &
top with layers of blueberries, jam &
cream cheese mixture. Cover with lids
(or clear plastic wrap) & refrigerate 2
hours. Serves 6

(recipe: myfoodandfamily.com)

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

Our weather has been “OK” except last night
THREE TIMES in very quick time our cell
phones were BOMBED with Emergency
FLOOD ALERTS! The funny thing is – we don’t
have any BIG water around here to be worried
about flooding! (there was a small ‘river’ of
water going down my driveway during the
rains, but nothing REALLY to worry about!)
Go figure!  The temperatures are in the mid
to high 70’s which is nice  – not too hot, not
too cold – in my eyes: JUST PERFECT!

No big plans for the day, no knit group
tonight; dinner is leftover chicken pot pie.
Tomorrow is library knit & my special
needs group, Thurs. is babysitting at 2 p.m.
My oldest son & his family have been on a
VERY MUCH NEEDED vacation last week to
Myrtle Beach, North Carolina so this will
be the first time I will see them in almost 2 weeks.
Just glad they were able to ‘get away’ as both
of them have very high stress jobs. Time with
their kids and time alone, away from phones
is always nice.

Hope your week is shaping up nicely,

Hugs;

Pammie

Another GREAT Summer Day!

It’s another really NICE day here – sunny skies, slight breeze, temperature at 77 degrees F. and I saw our BUNNY in the back yard this morning – YAY! Got up kind of early, worked on both baby blankets – really want to finish BOTH by the pick-up date of Sept. 17th – we’ll see. Spent some time photographing my blankets (6) and all of the really beautiful things my friend Liz created to donate. She’s from Scotland and does GORGEOUS knitting – she knit up several baby sets (hat, booties, sweater), plus 3 extra sweaters, 2 prs. mittens, 6 prs. booties – I love seeing her projects. She’ll be out of country for the pick-up so she gave them to me to hold on to. The night of the pick up is REALLY hectic for me – everyone is coming in with their finished donations – I have to make sure each item is tagged (the ladies at the Vets want to know who knit/crocheted each thing so we put on tags with our first names on them), then photographed to be posted to our web site for those who weren’t able to attend for the pick up. Rarely do I take any knitting projects on that night because when it’s all done-I’m exhausted! I’m really proud of my ladies for all their kindness and donations – it makes me really happy that we are able to give-back to the wives of those in the military.

========

No-Bake Twinkie Cake

1 box Hostess Twinkies
4 bananas, peeled/sliced
1 (20 oz) can crushed pineapple, drained
well
1 (3 oz) pkg. instant vanilla pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed
–
Toppings:
maraschino cherries
chopped nuts
=
Remove Twinkies from wrappers (you
will use about 7 Twinkies) & slice
in half lengthwise. Place halves into
a 9 X 13″ baking dish, cream sides up.
Layer sliced bananas on top then spread
drained crushed pineapple on top.
In a bowl combine instant pudding mix
with 2 C. cold milk – whisk until combined
& starts to thicken slightly (3-5 minutes).
(Needs to still be pourable). Pour pudding
over pineapple & spread out evenly. Layer
with Cool Whip & spread evenly. Drain a
few maraschino cherries on a paper towel.
Sprinkle top of cake with chopped nuts then
place cherries on top. Cover & refrigerate
1 hour before serving. Serves 12

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

9-Layer Summer Salad

1 (16 oz.) bagged salad mix
1 bundle radishes, cleaned/
trimmed/diced
1 small purple onion, diced
1 (6 oz) pkg. frozen peas
1 (6 oz) pkg. shredded cheese of
your choice
1 (10 oz) pkg. cherry tomatoes,
either whole or halved
1 (16 oz) pkg. baby corn, diced
1 (4 oz) container bacon bits
1 (16 oz) jar artichokes, drained/
diced
–
NOTE: if you want the full effect of
this beautiful salad – prepare in a
clear bowl.
–
Place 1-2 handfuls salad mix in bottom
of bowl. Layer sliced radishes on top in
a ring around inside of bowl leaving a gap
in the middle to place more lettuce. Add
diced onion in a ring, more lettuce. A ring
of frozen peas & then cheese – fill gap with
more lettuce. A ring of tomatoes all across
top of bowl. Next baby corn, then artichokes-
both of these layers go all across top of layer.
Last add bacon bits sprinkled on top.

(recipe: heavenlysavings.net)
—————————

Red Potato Salad

1 1/2 lb. baby red potatoes, cut into quarters
8 slices bacon, cooked/crumbled
6 hard-boiled eggs, sliced
1 C. white onion, diced
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 C. mayonnaise
1 C. plain Greek yogurt
paprika – garnish
chopped fresh parsley – garnish
–
Preheat oven 400 degrees F.
Place cut potatoes on a baking sheet
lined with parchment paper – bake
30 minutes. Remove from oven & cool
10-15 minutes. Place crumbled bacon (
reserve a little for garnish), eggs, onion,
dry mustard, garlic salt, pepper & roasted
potatoes in large mixing bowl – stir to
combine.

Dressing:

In small bowl whisk mayo. & plain Greek
yogurt – pour over top of salad & gently
stir to coat. Top with reserved bacon, paprika
& diced parsley. Cover & refrigerate until
ready to serve. Serves 8

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

Bacon-wrapped Scallops

2 lb. bacon (regular, not thick),
sliced & cut in half
2 lb. sea scallops (if very large,
cut in half
3 T. butter
1 T. minced garlic
1/3 C. chicken broth
–
Wrap a piece of bacon around each
scallop & secure with a toothpick.
Arrange wrapped scallops on a
baking sheet. Broil 5 inches from
heat 3 minutes per side until bacon
is crisp. In small skillet melt butter.
Add garlic & saute 1 minute. Add
broth & bring to a boil; cook 2
minutes. Place cooked scallops in
a large bowl & pour broth over –
gently toss to coat. Makes 40

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

Ham Salad

6 C. ham, coarsely ground
4 hard boiled eggs, chopped
1 C. celery, finely chopped
1/2 C. onion, finely chopped
1/2 C. sweet pickle relish
1 C. mayonnaise
4 T. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. dried basil
–
In large bowl combine all ingredients –
mix well.
MAKES 1/2 GALLON!

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

Crockpot Apricot Chicken

6 frozen skinless/boneless chicken breasts
(not thawed)
1 pkg. dry onion soup mix
1/2 C. Russian or French salad dressing
1 C. apricot preserves or jam
2 T. apple cider vinegar (or fresh lime or
lemon juice)
1 tsp. dried basil or thyme leaves
1/8 tsp. black pepper
=
Cooked rice, pasta or mashed
potatoes to serve 6
=
In bottom of 4 qt crockpot arrange frozen
chicken pieces. Mix dry onion soup  mix,
salad dressing, apricot preserves/jam,
apple cider vinegar, dried herb & pepper
in medium bowl – stir well with a whisk to
combine & pour over chicken. Cover & cook
on Low 6-8 hours until chicken is cooked to
160 degrees F. on a meat thermometer & is
tender when pierced with a fork.

NOTE: If you like you can thicken mixture
before serving by combining 2 t. cornstarch
with 3 T. water or chicken stock in a small
bowl – mix using a whisk until smooth &
add to crockpot – stir & turn heat to High
10-15 minutes until sauce is thickened.
Serve with cooked rice, pasta or mashed
potatoes. Serves 6

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

Red Lobster’s Cheese (Biscuit) Loaf

3 C. flour
1 T. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz. Cheddar cheese, cut into
1/4 inch cubes
1 1/4 C. milk
3/4 C. sour cream
3 T. butter, melted
1 egg, lightly beaten
–
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray. In a bowl
whisk first 5 ingredients. Carefully
stir in cheese cubes until covered
in flour mixture (this helps the cheese
from sinking to the bottom of the loaf).
In a different bowl, whisk remaining
ingredients. Fold wet mixture into flour
& cheese mixture. Stir until just
combined – do not over stir. Spread
mixture into prepared loaf pan & bake
45-50 minutes. Let cool 10 minutes
then remove from pan & allow to cool
on a wire rack 1 hour before slicing.
Makes 1 loaf.

(recipe: 1Krecipes.com)
——————————-

Triple Berry Salad w/Vanilla Syrup

6-8 C. fresh berries (strawberries, blueberries
& raspberries) Rinsed/hulled & large berries
cut into 2-3 slices.
1/4 C. granulated sugar
1/4 C. water
1/2 tsp. vanilla
–
Place sugar & water in a small saucepan
over medium heat. Bring just to simmer;
stir until sugar is dissolved. Remove from
heat & cool 5 minutes. Stir in vanilla extract.
Chill completely in fridge.
–
Place berries in a large bowl. Just before
serving, drizzle syrup over berries & toss
gently to coat. (You may not need all of
the syrup.)

(recipe: thekitchenismyplayground.com)

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

Hope it’s a NICE day for you, too!

Hugs;

Pammie

It’s Always Nice to see Old Friends!

This Sunday after church I was just getting in our car when my husband called my cell phone to tell me: “Get back in here – there’s someone who wants to see you!” In the photo above is my dear friend Katie and her sons. I have known her since she was about 3 weeks old – I was her first caregiver (she’s now 35!) She and my oldest son were best friends all through grade school until they moved away. Her husband is a pastor in Kentucky now so I don’t get to see her very often – it was really nice to re-connect! (It’s funny-I don’t think I really feel like I’m losing weight but when I put on the dress above – which I haven’t worn for years, it was too big but I didn’t have time to change – funny how time changes things!)

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

Lemon Blueberry Bread

1/3 C. butter, melted
1 C. sugar
3 T. lemon juice
2 large eggs, room temp.
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk (2%)
1 C. fresh or frozen blueberries
1/2 C. chopped nuts
2 T. grated lemon zest

Glaze:
2 T. lemon juice
1/4 C. sugar
=
Preheat oven 350 degrees F.
Spray a 8 X 4″ loaf pan with nonstick
cooking spray. In large bowl beat
butter, sugar, lemon juice & eggs.
In a small bowl combine flour, baking
powder & salt – stir into egg mixture
alternately with milk, beating well
after each addition. Fold in blueberries,
nuts & lemon zest & pour batter into
prepared pan. Bake 60-70 minutes or
until a toothpick inserted into center of
loaf comes out clean. Cool 10 minutes in
pan before removing from pan to a wire
rack to cool.

Glaze:
Combine glaze ingredients & drizzle over
warm bread. Cool completely before cutting.
Makes 1 loaf.

(recipe: tasteofhome.com)
——————–

Fiesta Confetti Corn

1 1/2 T. butter (or bacon drippings)
1/2 c. chopped Vidalia or other
sweet onion
1/2 C. EACH: green & red bell
pepper, diced
1/4 C. chopped fresh jalapeno
6 C. fresh corn, cooked/scraped
from cob
1/2 tsp. light brown sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. Cajun or Creole seasoning
(or to taste)
1/2 tsp. chili powder (or to taste)
1/2 tsp. cumin (or to taste)
1/2 C. water or chicken broth,
divided
–
In a skillet with lid heat butter (or
bacon drippings) – saute onion &
peppers until tender, about 4 minutes.
Add corn, sugar & seasonings & 1/4
C. water/broth. Reduce heat to Low;
cover & simmer only long enough
to warm through thoroughly & adding
additional water as needed to prevent
corn from sticking. Taste & adjust
seasonings as needed. Serves 4-6

NOTE: Frozen/thawed or canned/
drained corn may be substituted.
Can also substitute a 4 oz. jar of
chopped pimentos, drained, for bell
pepper. Add some chopped/cooked
bacon for extra flavor.

For a Creamier Version:
Stir in 1/3 C. shredded cheese and/or
3 oz. cubed cream cheese and
substitute heavy cream or Half & Half
for water or broth, stirred in at the
end.

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

Crockpot Garlic Tenderloin

2-3 lb. pork tenderloin
2 T. butter
1 C. butter, melted
1 T. garlic powder
2 tsp. garlic salt
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. dried cilantro leaves
1/2 tsp. black pepper
1/4 tsp. ground red pepper
–
Melt 2 T. butter in a skillet over
medium-high heat*. Brown
tenderloins about 3-5 minutes on
each side then place in crockpot,
pouring the remaining butter/
cooking juices over top. Whisk
melted butter & spices together &
pour evenly over tenderloin. Cover
& cook on Low 1 1/2 – 2 hours.
Serves 8

*or use the saute/brown feature,
if available, on your slow cooker

NOTE: While browning tenderloin,
let it rest at least 3 minute per side;
do not turn or flip it – it will make
the browning process work much
better.

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

Fresh Green Bean/Walnut/Feta Salad

1 1/2 lb. fresh green beans, trimmed/
cut into 2″ pieces
1 C. chopped walnuts
3/4 C. diced red onion
1 C. crumbled Feta cheese
3/4 C. olive oil
1/4 C. white wine vinegar
1/4 C. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
–
Bring a large pot of water to a boil;
add green beans & cook ONLY 3
minutes. Drain well & immediately
plunge into ice water to stop cooking
process. Drain again & pat dry with
paper towels then place in large bowl.
Add walnuts, red onion & Feta; gently
stir to combine. In a food processor (or
blender) combine olive oil, white wine
vinegar, mint, garlic, salt/pepper & pulse
a few times to blend. Pour dressing over
bean mixture & toss. Chill about 1  hour
before serving.

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

Dill Pickle Bites
(appetizer – 8 hrs. or overnight chill)

1 (8 oz) pkg. cream cheese, softened
2 T. mayonnaise
1 T. grated onion
1/2 tsp. dried dill weed
1/8 tsp. black pepper
12 baby dill pickles
12 slices white bread (or whole wheat)
crusts cut off
(optional) hard salami slices
–
In small bowl combine cream cheese, mayo,
onion, dill & pepper – mix until well combined.
Roll each bread sliced with a rolling pin until flat.
Spread cream cheese mixture thinly onto bread,
using approx. 1 T. per slice. Place a baby dill on
each & roll up.* Place rolls, seam sides down,
in a glass baking dish. Cover & refrigerate 8 hours
or overnight.
To serve:  Cut each roll into 3 pieces.
Makes 36 bites

*If you are using hard salami slices, spread about
1/2 T. cream cheese mixture on each slice then
top with a slice of salami & spread remaining
1/2 T. cream cheese on top. Place pickle then
roll up

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

Pork Chop & Cabbage Casserole

4-6 pork chops
4-5 C. coarsely chopped cabbage
2 T. olive oil
1 medium green pepper, cut into
rings
1 medium onion, peeled/cut into
rings
1 pkg. dry onion soup mix
1 (14.5 oz) can diced tomatoes,
undrained (could use fresh tomatoes)
1/2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 C. shredded Cheddar cheese (or
cheese of your choice)
=
Preheat oven 400 degrees F.
In a skillet brown pork chops in olive
oil. In large casserole dish layer
cabbage, green pepper & onion. Place
browned chops on top. In a bowl mix
dry onion soup mix, diced tomatoes,
chicken broth, salt/pepper, garlic
powder & oregano – pour over top
of chops. Cover & bake 55-60 minutes
until cabbage is cooked to the
consistency you like. Remove from
oven & sprinkle cheese on top. Return
to oven, uncovered, until cheese melts.

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

No-Bake Chunky Monkey Cake

1 (3.4 oz) pkg. instant vanilla pudding
mix
3 C. cold water, divided
1 (3.9 oz) pkg. instant chocolate pudding
mix
2 C. Cool Whip, thawed/divided
1 banana
1 box graham cracker squares
–
Line a 9 X 13″ baking pan with foil.
Line bottom of pan with a single layer of
graham crackers (you may have to break
some to fit) In medium bowl add van.
pudding mix with 1 1/2 C. milk – whisk
to combine. Fold in 1 C. Cool Whip.
Pour pudding mixture over grm. crackers
& spread out evenly. Top pudding layer with
another layer of gr. crackers. In separate
bowl add choc. pudding mix & remaining
1 1/2 C. milk – whisk to combine & fold in
last 1 C. Cool Whip. Spread choc. pudding
mixture over 2nd layer gr. crackers. Cover
pan with plastic wrap & refrigerate at least
4 hours or overnight.
–
When ready to serve, slice banana into thin
slices & spread over cake top evenly. Crush
1 graham cracker square & sprinkle crumbs
over top of cake. Slice & serve. Serves 9

(recipe: thecountrycook.net)

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

Having my baby grandson away on vacation has given
me more time to read (James Patterson novels) and knit;
below is a half-way done pink baby afghan and then a
project I just started last night. I wanted a chevron pattern
and have large balls of several solid colors so I chose this
pattern. It’s very easy (2 rows) so I’m hoping it will go
quickly. Just got the Pick-Up date for the Detroit Veteran’s
Hospital baby shower: Sept. 17th so that’s my goal for
attempting to finish both afghans – we’ll see how that goes.

==========

So far, the colors for the chevron will be white/medium yellow/mint green/a blue, white, green variegated then repeat in opposite order so bottom of afghan mirrors the top – we’ll see how it goes.

Hope your day is going well – it’s mid 70’s & on & off rain (but that’s OK because our flowers need it!)

Hugs;

Pammie

Summer on a Saturday

Had to go out today to purchase snacks for my Sunday School class (my turn) – wasn’t out for more than a half hour but MAN, IT’S HOT! I tend to forget just how hot until I’m out in it – with AC in both the house & car I’m spoiled. It’s 90 degrees F., clear skies & sunny (not much breeze) – perfect day for the beach (I’m guessing – haven’t been to the beach in a good 5+ years).

Was working on a new blue/green/white variegated baby blanket but just kept getting hung up with the pattern. Last night I couldn’t seem to get it right and today I noticed that I’d dropped a stitch a good 4+ rows down from where I was attempting to work. I gave up – ripped it out and went for a new pattern, soft pink yarn – finally back in my ‘Happy Place’! My theory is: Why work on something that gives you grief? Life’s too short – knit happy!

=========

Watermelon Chiffon Pie

1 graham cracker pie crust
=
Filling:
6 C. watermelon (seeds are fine)
1/3 C. sugar
2 T. unflavored gelatin (2 envelopes)
1 T. fresh lime juice (or 1 T. lemon juice)
2 large egg whites, room temp.
1 C. cold heavy cream (or 1 C. whipping
cream)
1 C. powdered sugar
–
Garnish:
powdered sugar, for dusting
whipped cream
=
Place a medium bowl & beaters from
elec. mixer in refrigerator to chill.
Bake pie crust accordg. to pkg. directions;
allow to cool & refrigerate until ready to use.
Combine watermelon & sugar in very large
bowl. Using a potato masher, mash until
mxiture is quite liquid. Set aside for 15
minutes. After 15 minutes, drain mixture
through a strainer, reserving almost 2 3/4 C.
juice (discard pulp & any seeds).
Place 1/4 C. juice in medium bowl & sprinkle
dry gelatin over it. Set aside 3-4 minutes to
dissolve. Heat 1/2 C. of juice in a small
saucepan over medium heat (or in microwave)
to a near boil. Whisk hot juice into dissolved
gelatin. Pour remaining 2 C. watermelon
juice into large bowl & stir in gelatin/watermelon
juice mixture. Stir in lime juice & refrigerate.
Using an elec. mixer in medium bowl, beat egg whites
until stiff peaks form. Set aside & clean & dry beaters.
Using the chilled bowl & beaters beat heavy cream
until it holds stiff peaks. Add powdered sugar & beat
until smooth & stiff but not grainy. Refrigerate.
–
When watermelon juice mixture starts to firm up,
add about 1/4th of whipped cream & beat using
elec. mixer, until smooth. Add beaten egg whites &
remaining whipped cream. Gently fold in using a
large rubber spatula. (If necessary, use a whisk very
briefly to smooth mixture & break up any large globs
of whites or whipped cream). Pour filling into cooled
pie crust – shake to settle mixture. Cover with
loosely tented foil & refrigerate at least 4 hours,
preferably overnight.

To serve, garnish each slice with dusting of powdered
sugar & a dollop of whipped cream. Serves 10-12

(recipe: geniuskitchen.com)
——————————–
Broiled Chicken & Artichokes

8 boneless skinless chicken thighs
(about 2 lb)
2 (7.5 oz, ea) jars marinated
quartered artichoke hearts, drained
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/4 C. shredded Parmesan cheese
2 T. minced fresh parsley
–
Preheat broiler. In large bowl, toss
chicken & artichokes with oil, salt
& pepper – transfer to broiler pan.
Broil 3 inches from heat 8-10 minutes
or until a thermometer inserted into
chicken reads 170 degrees., turning
chicken & artichokes halfway through
cooking. Sprinkle with cheese & broil
1-2 minutes longer until cheese is
melted. Sprinkle with parsley.
Serves 8

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

Seafood Salad w/Shrimp & Crab

1 lb. shrimp, cooked/peeled &
de-veined (41/60 count)
24 oz. imitation crab meat
1/2 C. celery, finely chopped
1/4 C. onion, finely chopped
1 C. mayonnaise
1/4 tsp. black pepper
1/8 tsp. Accent seasoning (MSG)
1/4 tsp. salt
1/4 tsp. garlic salt
–
Cut each shrimp into 2-3 pieces. Chop
crabmeat into pieces about the size
of the shrimp pieces. Mix all ingredients
in a large bowl & refrigerate 4 hours to
allow flavors to blend. Serves 6-8

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

Crockpot Pizza Bake

1 (16 oz) tube biscuits (8 per can) –
cut biscuits into 6ths
1 lb. ground sausage; browned/
drained/divided
1/4 C. shredded Parmesan cheese
1 (8 oz) container pizza sauce
1/2 C. chopped bell pepper
(optional: 1 (4 oz) can sliced mushrooms,
drained)
2 C. shredded Mozzarella cheese
(optional: 1 (4 oz) can sliced olives,
drained)
=
Spray insides of crockpot with nonstick
cooking spray & place sliced biscuit pieces
in bottom. Sprinkle 1/2 C. cooked sausage
& 1/4 C. Parmesan cheese – spread sauce
on top. Top with remaining sausage. Layer
peppers & optional mushrooms. Top with
cheese & optional olives. Cover & cook
on Low 3 hours until center is done &
edges are golden. Cool 10-15 minutes
before slicing & serving. Serves 6-8

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

Chicken Alfredo Dip

2 C. cooked chicken, coarsely chopped
into bite-sized pieces
1 1/2 C. Alfredo sauce (in a jar or homemade)
8 oz. cream cheese, softened
1/2 C. grated Parmesan cheese
1/2 tsp. Italian seasoning
1 1/2 C. shredded Mozzarella cheese, divided
1/2 C. cooked/crumbled bacon
1/2 C. diced tomatoes
1 T. chopped parsley
—
Dippers:
Crackers
chunks of bread
wedges of pita bread
——–
Preheat oven 375 degrees F.
Spray a small skillet or baking dish with
nonstick cooking spray. Place chicken,
Alfredo sauce, cream cheese, Parm. cheese,
Italian seasoning & 1/2 C. Mozzarella cheese
in a bowl – stir to combine. Spread mixture
into prepared pan & top with remaining cup
of Mozzarella cheese. Bake 20 minutes until
dip is bubbly and cheese is melted. Turn oven
to Broil – broil 1-2 minutes until cheese just
starts to brown. Top the dip with bacon,
tomatoes & parsley. Serves 8

(recipe: dinneratthezoo.com)
————————

Taco-stuffed Avocados

1 lb. ground beef
1 T. chili powder
1/2 tsp. salt
3/4 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. onion powder
4 oz. tomato sauce
3 avocados, halved
1 C. shredded Cheddar cheese
1/4 C. cherry tomatoes, sliced
1/4 C. lettuce, shredded

Additional toppings:
chopped cilantro
sour cream
=
In medium saucepan add ground beef –
cook over medium heat until browned.
Drain; add seasonings & tomato sauce –
stir to combine & cook 3-4 minutes.
Remove pit from halved avocados. Place
cooked meat mixture into ‘pit holes’ in
avocado halves. Top with cheese, tomatoes,
lettuce, cilantro & sour cream. Serves 6

NOTE: If you want to make the ‘pit holes’
in the avocado halves bigger, spoon out
some of the avocado & set aside to make
guacamole.

(recipe: therecipecritic.com)
———————————-
Easy Refrigerator Pickles

6 C. thinly sliced cucumbers
2 C. thinly sliced onions
1 1/2 C. sugar
1 1/2 C. cider vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground tumeric
1/2 tsp. ground cloves
–
Place cucumbers & onion in a
large bowl. Combine remaining
ingredients in a saucepan & bring
to boil. Cook & stir just until the
sugar is dissolved – pour over
cucumber mixture & cool. Cover
tightly & refrigerate at least 24
hours before serving. Makes 6 Cups.

NOTE: You can use this brine to quick-
pickle other vegetables such as summer
squash & green beans.

(recipe: tasteofhome.com)
———————————

3-Ingredient Potato Chip Clusters

9 oz. white baking chocolate, chopped
2 C. coarsely crushed ridged potato chips
1/2 C. chopped pecans
–
In large microwave-safe bowl, melt
chocolate. Stir in potato chips & nuts –
drop by tablespoonfuls onto waxed
paper-lined baking sheets. Refrigerate
until set. Makes about 3 dozen

Options: You can use shoestring potatoes
or Fritos in place of the potato chips.
For an easy-grab & go: line muffin tins
with paper liners & place batter in liners.

(recipe: tasteofhome.com)

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

Hope your week has gone well for you;

Hugs;

Pammie

New Week – new challenges

This Thursday is my regular 3-month doctor check up and I’m pretty sure I’m going to get a lecture on my diabetes. I’m not on meds but try to regulate my sugar numbers by eating correctly. That’s not saying I don’t ‘cheat’ (see above funny). We’ll see how it goes – along with the sugar number comes my weight – another thing I try to keep under control; so far that’s doing OK – hopefully!

Was just going through my emails and decided to weed out a lot of the old ones, like “25% off shoe sale from PayLess”! I went back 2 years then got bored – lots of my emails are for recipes and knitting patterns/stitches so you can guess how FULL my emails are! Just for ‘fun’ I just looked at the total: 1,970 emails ‘saved’ – I read them and then couldn’t decide what to do with them so there they sit! Oh well – we all have our ‘foibles’!

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

Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla pudding mix
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries
–
In large bowl mix yogurt & pudding mix;
stir until completely mixed together. Fold
in Cool Whip & raspberries (raspberries
will soften while salad sets). Add marsh-
mallows & mix well. Cover & refrigerate
30 minutes. When removing from fridge
fold salad with a spatula several times to
allow raspberry juices to spread through-
out salad. Serves 15

(recipe: sugar-n-spicegals.com)
———————————–
Creamy Pesto Pasta Salad

1 (7oz) jar (Classico) traditional
Basil Pesto sauce & spread
1/4 C. Miracle Whip salad dressing
2 1/2 C. rotini pasta, cooked/drained
1/2 C. sliced black olives
3 T. chopped oil-packed/sun dried
tomatoes, drained
1/2 tsp. black pepper
–
In large bowl mix pesto & dressing until
blended. Add remaining ingredients &
mix lightly. Refrigerate 1 hour.
Serves 6

(recipe: myfoodandfamily.com)
———————–
Steak & Potato Kebabs

1/2 lb. fingerling potatoes,
halved lengthwise
1 1/2 lb. beef tenderloin,
cut into 1 1/2″ cubes
2 T. olive oil
kosher salt/ground black pepper
1 bunch asparagus, cut into 1-2
inch pieces
1/4 C. ketchup
2 T. Dijon mustard
2 T. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. steak sauce
pinch red pepper flakes
=
8 (10″ each) skewers
NOTE: If using wooden skewers,
make sure to soak them in water
before using)
=
Preheat grill to medium high &
brush grates with vegetable oil.
Place potatoes in a microwave-
safe bowl; cover & microwave
about 5 minutes until tender.
Toss beef with olive oil in large
bowl & season with salt/pepper.
Thread beef, potatoes & asparagus
onto skewers.
Combine ketchups, mustard, vinegar,
2 T. water, Wors. sauce, steak sauce
& red pepper flakes in a small bowl.
Grill kebabs, turning occasionally,
about 6 minutes for medium-rare.
Serve with the sauce.
Makes 4 servings

(recipe: foodnetwork.com)
—————————–

Crockpot Baby Back Ribs

1 rack baby back pork ribs
1 C. water
1/2 C. Sweet Baby Ray’s BBQ sauce
2 tsp. Hickory liquid smoke
–
more Sweet Baby Ray’s BBQ sauce
for serving
–
RUB:
 2 T. brown sugar
1/4 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
=
Remove silver skin from back of
ribs* – cut ribs into 4 sections.

In small bowl mix together all
Rub ingredients & ‘rub’ onto
ribs using your hands – place ribs
in crockpot. Pour water & liquid
smoke around ribs**. Cover & cook
on Low 8 hours (or High 4 hours).
Brush with more BBQ sauce if desired,
& serve. Serves 4

*Removing silver skin: Poster lifts an
edge of the middle of the ribs &
tears off in one piece

**You can add liquid smoke into rub
instead of adding to water, if desired

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

Pasta with “The Works”

1/2 C. thinly sliced pepperoni
1 medium green pepper cut into 2-inch
long strips (about 1 1/2 C.)
2 C. (Prego) Fresh mushroom Italian sauce
or traditional spaghetti sauce
1/3 C. pitted black olives, cut in half (optional)
3 C. rotini (sprial) pasta, cooked/drained
1 C. shredded Mozzarella cheese (about 4 oz)
–
Optional: grated Parmesan cheese
–
In a 10″ skillet over medium heat cook pepperoni
& peppers until peppers are tender-crisp, stirring
often. Stir in sauce & olives (if using) & bring to a
boil. Reduce heat to Low; cover & cook 10 minutes.
Stir pasta & mozzarella cheese into skillet & serve
with grated Parmesan cheese (if desired).
Serves 4

(recipe: campbells.com)
——————————

Bacon Ranch Mac & Cheese

4 1/2 C. cooked penne pasta (about
2 1/2 C./8 oz. dry)
1 (14.5 oz) jar Prego Alfredo sauce
4 slices bacon, cooked/crumbled
1/4 C. ranch salad dressing
1/2 C. shredded Monterey Jack cheese
–
Preheat oven 350 degrees F.
In large bowl stir cooked pasta, sauce,
bacon, dressing & half of cheese. Spoon
mixture into a 8 X 8″ baking dish &
sprinkle top with remaining cheese.
Bake 30 minutes until pasta is hot &
bubbling. Serves 4

(recipe: campbells.com)
—————————–

Cinnamon Chocolate Chip Rolls

4 (1/4 oz, ea) pkgs. active dry yeast
2 1/2 C. warm water (110 – 115 degrees F)
3 C. 2% warm milk (110-115 degrees F.)
1/2 C. butter, softened
2 large eggs, room temp.
3/4 C. honey
4 tsp. salt
14 C. flour

Filling:
6 T. butter, softened
2 1/4 C. packed brown sugar
1 (12 oz) pkg. miniature semisweet
chocolate chips
3 tsp. cinnamon

Glaze:
3 C. powdered sugar
6 T. butter, softened
1 tsp. vanilla
6-8 T. whole milk
=
In large bowl dissolve yeast in warm water;
let stand 5 minutes. Add milk, butter, eggs,
honey, salt & 3 C. flour – using elec. mixer,
beat on Low speed 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn
dough onto a floured surface; knead until
smooth & elastic, 6-8 minutes. Place in a
large buttered bowl, turning once. Cover &
let rise in a warm place until dough doubles
in size, about 1 hour.
=
Grease four 9 X 13″ baking dishes with butter.
Punch down dough & turn onto a floured
surface. Divide dough into 4 pieces. Roll
each piece into a 14 X 8″ rectangle & spread
tops of pieces with butter. In a bowl combine
brown sugar, chips & cinnamon – sprinkle over
dough to within 1/2 inch of dough edges –
press mixture into dough. Roll up dough
jelly-roll style, starting with a long side. Pinch
seams to seal. Cut each roll into 12 slices &
place, cut sides down, into greased baking dishes.
=
Preheat oven 350 degrees F.
Cover & let rise until doubled, about 30 minutes.
Bake rolls 25-30 minutes until golden brown.
Cool for 5 minutes then remove from pans to
wire racks to complete cooling.
–
Glaze:
In a large bowl combine powdered sugar, butter,
vanilla & enough milk to reach desired consistency.
Drizzle over warm rolls. Makes 4 dozen

NOTE: Recipe can be halved

(recipe: tasteofhome.com)

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

So far it’s looking like a ‘light’ week for me:
Knit group at Panera tomorrow evening;
Library Knit Group Weds. morning/special
needs group Weds. night; Dr. visit Thurs &
babysitting grandson Friday.

Am still working on several knitting projects:
started a new baby blanket in shades of blues/
greens/white (variegated yarn), still knitting
baby booties and (temporarily) knitting baby
headbands for the Detroit Veteran’s Baby
Shower in September. For several years now
I’ve knit toddler baby headbands for that event
but this year two of my ladies from my knit
groups purchased a book on how to knit FLOWERS
so they came up with this idea that THEY would
knit the flowers and I could knit the headbands –
well . . . I ‘guess’ that’s OK but knitting headbands
is rather boring (just saying). Oh well – the job
gets done so I shouldn’t complain, right?

Our weather is now ‘typical’ Michigan July –
in the 80’s most days, sometimes rain but
mostly just hot. I’m grateful for our air
conditioning in both the house & car – I
don’t do well in heat so AC helps keep me
in a ‘pleasant’ mood!

Thought I’d ‘brag’ a bit on my middle son
(not the chef) – he came up with the idea, as
he put it: “Mom, you cook for us ALL the time,
I thought it might be nice to cook for YOU for
a change.” Last night he came up with this
idea: He took 6 boneless/skinless chicken
breasts & put them in a ziplock bag. He
dissolved some salt (don’t know how
much) in hot water & put it in the bag.
Placed the bag in the fridge for about
6 hours – chicken was frozen when he
started. After removing them from
fridge he tore off 6 large heavy foil squares.
He put one chicken breast (1 per square) &
topped them with chopped onion, Italian
seasoning & fresh garlic. He also
added salt/pepper, & cayenne then wrapped
them up & placed them on a cookie sheet.
Baked 45 minutes and they came out VERY
tender (I used a BUTTER knife to cut them-
amazing!) He was very happy they came out
the way he wanted. This was the FIRST TIME
he’s ever tried this idea! I thought it was
great – we had them with some chicken
stuffing on the side.

Hope you are able to enjoy this day –
stay cool & smile!

Hugs;

Pammie

It was a GREAT day!

On Sunday (Log Cabin Day) we had 11 of my fellow knitters & crocheters come to spend the day with me and enjoy all of the activities. (I’m working on a baby blanket for a friend who’s due in September – just finished it yesterday). The weather was perfect (81 degrees F) with a nice breeze AND we were under tents so it was an enjoyable experience. There was only one sad part: this was the very LAST Log Cabin Day – from talking to those in charge of that particular historical society, they just can’t get the volunteers needed to keep it going. Very sad, but I’m reassured that they will be working on coming up with other, new ideas. I told them if they need me or my group, just let me know.

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

Strawberry-Rhubarb Cream Dessert

Crust:
2 C. flour
1 C. chopped pecans
1 C. butter, melted
1/4 C. sugar

Topping:
1 C. packed brown sugar
3 T. cornstarch
5 C. chopped, fresh or
frozen rhubarb
1 C. sliced fresh strawberries
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 1/4 C. heavy whipping cream/
whipped & divided
–
Additional brown sugar (optional)
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In small
bowl combine flour, pecans, butter
& sugar – press into prepared pan &
bake 18-20 minutes until golden brown.
Cool on wire rack.

In large saucepan over medium heat
combine brown sugar & cornstarch;
stir in rhubarb until combined. Bring
to boil, stirring often. Reduce heat; cook
& stir 4-5 minutes until thickened. Remove
from heat; cool then stir in strawberries.

In large bowl beat cream cheese & powdered
sugar 7ntil smooth. Fold in 1 C. whipped cream-
spread over crust & top with rhubarb mixture.
Spread remaining whipped cream on top.
Refrigerate 3-4 hours before serving.
Garnish top with additional brown sugar, if
desired. Serves 12

(recipe: tasteofhome.com)
—————————

Watermelon Salsa

1 1/2 tsp. lime zest (from about
1 lime)
1/4 C. fresh lime juice (from about
3 limes)
1 T. sugar
fresh ground black pepper
3 C. seeded/finely chopped watermelon
1 cucumber-peeled/seeded & diced
1 mango-peeled/diced
1 jalapeno pepper – seeded/minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 tsp. garlic salt
=
Tortilla or pita chips, for dipping
=
In large bowl stir together lime zest,
lime juice, sugar & 3/4 tsp. pepper.
Add watermelon, cucumber, mango,
jalapeno, onion & basil -toss gently.
Chill until ready to serve.
Serve with chips for dipping
Makes 3 Cups

(recipe: foodnetwork.com)
—————————-

3-Bean Macaroni Salad

1 C. elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed/
halved
1 (15.5 oz) can kidney beans, drained/
rinsed
1 (15.5 oz) can Great Northern beans,
rinsed
1 green pepper, chopped
3/4 C. chopped red onion
1/2 C. mayonnaise
1/4 C. Zesty Italian salad dressing
2 T. chopped fresh dill
–
Cook macaroni accordg to pkg. directions,
omitting salt & adding green beans to
boiling water for last 2 minutes of
cooking time. Drain & rinse with cold
water; drain again. Place in large bowl &
add remaining beans, peppers & onions-
mix lightly. In small bowl mix remaining
ingredients until blended & pour over
salad – toss to coat. Serves 16

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

Crockpot BBQ Roast
(made using beer OR cola!)

3 lb. beef roast
1/4 C. BBQ seasoning
salt/pepper, to taste
1 (12 oz.) can beer/non-alcoholic OR
Cola
–
In small bowl combine bbq seasoning,
salt/pepper & rub all over roast – place
roast in crockpot. Gently pour beer/cola
over roast & sprinkle a little more
seasoning on top. Cover & cook on Low
10-12 hours. Serves 6

NOTE: You ‘could’ cook it on High but it
is not recommended – the meat may not
be as tender.

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

Smoked Paprika Chicken Thighs
& seasoned rice

6-8 chicken thighs (bone in/skin on)
2 T. olive oil
2 T. butter
1 tsp. salt
1/2 tsp. black pepper
2 T. smoked paprika
1 tsp. garlic powder
pinch cayenne pepper
1/2 C. chopped green onions
1/2 C. chopped sweet green or
red pepper
2 C. chopped baby spinach
1 (14.5 oz) can chicken broth
2 C. heavy cream
2 C.  instant white rice
–
In a large skillet heat butter & olive
oil. In a bowl combine salt, pepper,
smoked paprika, garlic powder &
cayenne. Roll each chicken thigh in
spices & brown in skillet on both
sides until skin is cooked & blackened.
Remove thighs from skillet. Add green
onion & pepper to skillet & cook. Add
spinach & pour in chicken broth &
heavy cream. Stir & bring to a low
boil; turn to simmer. Add rice & cook
3-4 minutes. Add thighs back to
skillet; cover & simmer 15 minutes.
Remove from heat & let stand 10
minutes before serving to allow
rice to absorb liquid. Garnish with
chopped green onions.
Serves 6-8

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

Cherry Tomato Salad w/Buttermilk-
Basil Dressing

6 C. red and yellow cherry tomatoes,
halved, if large
kosher salt/ground black pepper
2/3 C. buttermilk
1/4 C. sour cream
3 T. thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced
–
Place tomatoes in a large serving
bowl & season with salt/pepper – toss.
In another bowl whisk buttermilk, sour
cream, basil, shallot & garlic -season
with pepper & drizzle over tomatoes –
toss. Serves 4

(recipe: foodnetwork.com)
———————————

Grilled Lemon/Cilantro Shrimp

1 lb. peeled/deveined LARGE
shrimp (tails on), raw
2 T. olive oil
2 T. freshly squeezed lemon juice
2 cloves garlic, minced/or pressed
2 T. chopped cilantro
1/4 tsp. salt
1/8 tsp. black pepper
–
Extra lemon wedges &
chopped cilantro – for garnish
=
Wooden skewers soaked in water
–
Place all ingredients in a large
bowl & stir to evenly coat. Let
stand, covered/refrigerated
10-15 minutes. Heat grill to
hot & wipe down grates with
olive oil or nonstick cooking spray
to prevent sticking.
–
Turn grill heat to Low
Thread shrimp onto skewers.
Place shrimp on grill & cook 2-3
minutes per side, until shrimp
turn pink & are cooked through.
Remove from grill & serve hot.
Top with extra cilantro & lemon
wedges, if desired
Serves 6

(recipe: iwashyoudry.com)
————————–

Fluffy Angel Food Cake w/Fresh Berries

1 (pre-made) Angel Food Cake
1 (8oz) pkg. cream cheese, softened
1 (3.4 oz) pkg. vanilla instant pudding mix
1 1/2 C. cold milk
2 C. whipping cream-4 C. whipped (OR)
1 (16 oz) tub Cool Whip, thawed
1 C. fresh blueberries
1 C. strawberries, chopped
1/2 C. powdered sugar (optional)
=
Slice cake through, evenly, 2 times using
a sharp or serrated knife so you get 3
layers.

Filling:

In large bowl using elec. mixer, beat cream
cheese & dry pudding mix until blended.
Whisk milk into cream cheese/pudding filling
& let stand 3-4 minutes. Gently stir in
2 C. Cool Whip (or whipped cream)

Building the cake:
Place one layer of cake on a serving plate.
Spread a layer of pudding mixture over cake
& top with a layer of blueberries & chopped
strawberries – repeat 2  more times using
cake layers & berries. Frost cake using
remaining 2 C. whipped cream* using a
long spatula. Refrigerate 1 hour & keep
leftovers refrigerated/covered. Serves 12

*If you are preparing whipped cream, using
an elec. mixer, whip 2 cups (16 oz0 until
you have stiff peaks (reserve 2 C. to add to
cream cheese filling & add in 1/2 C. powdered
sugar to whipping cream already in bowl. Mix
together & refrigerate until ready to frost cake.

(recipe: thebakingchocolatess.com)

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

My husband finally got his Jeep back from the dealership
today – squirrels had got under the hood and chewed up
the wiring harness – every time he tried to start it the
emergency alarm horn would blare – no fun! Now we’re back
to our ‘regular’ situation – YAY!

So far it looks like I have a rather light babysitting schedule
(only 1 day) so that’s good. Trying to finish up knit projects
as I have a new multicolored baby yarn and a pattern I want
to start soon. (Now comes using my handy-dandy yarn winder
to put the big BALL of yarn into little yarn ‘cakes’ where it will
be easier to use).

The weather is breezy, sunny with beautiful blue skies & big
white fluffy clouds – temperature 87 (read that:
HOT if you have to be out in it!)

Have a great day – remember to stay hydrated and REST when
you need to!

Hugs;

Pammie

Let the SUMMER begin!

Now that it’s OFFICIALLY Summer I can start posting SUMMER RECIPES! I love reading through the various recipes that come to my emails – so many yummy-sounding choices.

JUST AS A REMINDER; THESE ARE NOT MY RECIPES, I post the originating recipes sites at the bottom of each recipe.

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

Easy Ice Cream Sundae Dessert

2 C. (12 oz) semisweet chocolate chips
1 (12 oz) can evaporated milk
1/2 tsp. salt
1 (12 oz) pkg. vanilla wafers, crushed
1/2 C. butter, melted
2 quarts vanilla ice cream (or flavor of
your choice) softened
–
Spray a 9 X 13″ baking dish with
nonstick cooking spray (or use butter)
In saucepan over medium heat melt
choc. chips with milk & salt; cook &
stir until thickened, about 25 minutes.
Remove from heat. In small bowl
combine wafer crumbs & butter –
set aside 1 C. mixture. Press remaining
crumbs into prepared dish. Chill 10-15
minutes until firm – pour chocolate
over crumbs. Spread ice cream over
chocolate & sprinkle top with reserved
crumbs. Freeze at least 2 hours before
serving. Serves 12-16

(recipe: tasteofhome.com)
—————————-

Sticky Chicken

6 whole chicken legs (or combination
of thighs & drum sticks)
–
Marinade:
6 T. ketchup
2 T. tomato paste
2 T. whole-grain dijon mustard
3 T. Worcestershire sauce
2 T. honey
1 clove garlic, crushed
=
Mix all marinade ingredients in a
small bowl. Take a sharp knife &
make a few shallow slits in top of
chicken legs (on skin side). Place
chicken in a large ziplock bag &
pour in marinade. Massage bag
so marinade evenly coats all
chicken. Refrigerate at least 4 hours
but preferably overnight.
=
Preheat oven 425 degrees F.
Line a large baking sheet with
parchment paper; place chicken
on prepared pan, skin sides up.
Spoon remaining marinade evenly
over chicken & bake 30-35 minutes
until chicken is brown (it will singe
around edges – that’s what you want)
& juices run clear (165 degrees internal
temp.) Serves 6

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

Broccoli Grape Pasta Salad

2 tsp. kosher salt (for water)
1 lb. broccoli florets
1/2 lb. dry farfalle pasta (or
pasta of your choice)
1 C. walnut halves, toasted in
a dry pan until lightly golden
1 C. sharp white Cheddar cheese,
shredded
1/2 C. thinly sliced red onion
2 C. red grapes, cut in half (if large)

Dressing:
1 C. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. celery salt
1 tsp. poppy seeds
1/2 tsp. white pepper
1/2 tsp. dry mustard
1 T. sugar
1 T. cider vinegar
1 T. olive oil
=
Place 5-6 qt. pot of water to boil.
Fill a large bowl with ice water.
Once water is boiling add kosher
salt & broccoli. Count 90 seconds
then use a strainer to remove broccoli
to ice water bath. Bring water back to
boil & add pasta; cook accordg. to
pkg. directions. Drain & cool pasta
under cold running water. Remove
broccoli to drain & dry completely
on paper towels, squeezing out any
excess water. Dry off pasta with paper
towels after shaking off excess water
from strainer. Place pasta, broccoli,
toasted walnuts, Cheddar cheese,
onions & grapes in a large bowl.
Place all dressing ingredients in small
bowl & whisk to combine then pour
into large bowl with other ingredients.
Mix well & refrigerate until serving.
Serves 8

(recipe: afamilyfeast.com)
————————–
Bacon Jalapeno Popper Quiche

1 (9 inch) frozen pie crust (thawed
10 minutes)
1/2 C. cream cheese, room temp.
2 jalapeno peppers, seeded/diced
(1 jalapeno, seeded – sliced into rounds
3 slices bacon, cooked crisp/coarsely
chopped
1/2 C. whipping cream
1/2 C. Half & Half
5 large eggs
1 tsp. paprika
1/2 tsp. salt
1/2 C. shredded Cheddar cheese
(optional: sour cream)
–
Preheat oven 400 degrees F.
Prick thawed crust all over bottom &
sides with a fork to make tiny holes –
Bake 10 minutes & remove from oven.

Lower oven temp. to 350 degrees F.
While crust is hot spread cream cheese
all over bottom as evenly as possible.
Sprinkle diced jalapenos over cream cheese
(rounds are for garnish). In a small saucepan
place whipping cream & Half & Half over
medium heat 5 minutes until tiny bubbles
appear around edges. Scald (where you
bring it to just under boiling point) until
very hot but not boiling. In a bowl beat
eggs. Add hot cream mixture to eggs
whisking constantly to combine. Add
paprika, salt & bacon – stir & pour into
crust. Bake 30 minutes. Remove from
oven & arrange jalapeno slices on top.
Sprinkle top with cheese & bake 15-20
minutes longer until cheese melts &
turns golden brown. NOTE: Check at
12 minutes then every couple minutes
to not burn top. Cool slightly before
cutting. Serves 6
Option: serve with sour cream

(recipe: realhousemoms.com)
————————–

Crockpot Hot German Potato Salad

1 1/2 lb. small red potatoes, cut into
1/4 inch slices
4 slices bacon cut into 1″ pieces & cooked
crisp
1 small onion, chopped
1/4 C. plus 2 T. cider vinegar
3/4 C. water
2 T. sugar
1/2 tsp. celery seed
1 tsp. salt
2 T. flour
1/4 tsp. black pepper
–
Layer half potatoes  & half onions
in crockpot; repeat with rest of
potatoes & onions. Pour water over;
cover & cook on Low 5-6 hours.
Remove potatoes using slotted spoon,
to a plate. Mix vinegar, sugar, celery
seed, salt/pepper & flour in a bowl
so there are no lumps. Add mixture
to crockpot & stir until it thickens
slightly – cook 5 minutes. Add potatoes
back in along with bacon & stir
gently to cover with the dressing.
Cover & cook an additional 30 minutes.
Serves 6

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

Chicken Lombardi

1 (8 oz) pkg. fresh sliced mushrooms
2 T. butter, melted
6 skinless/boneless chicken breasts
1/2 C. flour
1/3 C. butter
1/2 C. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. shredded mozzarella cheese
1/2 C. Parmesan cheese, grated
2 chopped green onions
–
Preheat oven 450 degrees F.
In large skillet melt 2 T. butter over
medium-high heat; saute mushrooms
3-5 minutes, stirring constantly. Cut
each chicken breast in half lengthwise
& place between 2 sheets of heavy-
duty plastic wrap – flatten to 1/8 inch
thickness. Dredge chicken in flour &
cook 3-4 minutes per side in 1-2 T.
butter over medium heat in skillet.
Remove chicken from skillet & leave
drippings in skillet. Sprinkle cooked
mushrooms over chicken. In same
skillet add broth & boil; reduce heat
& simmer 10 minutes, stirring
occasionally. Season with salt/pepper &
pour sauce over chicken.  In a bowl
mix cheeses & onions – sprinkle over
chicken. Place skillet in oven &
bake 12-14 minutes. Serves 4

(recipe: 77easyrecipes.com)
———————-

Chicken Salad w/Apples & Cranberries

2 1/2 C. cooked/chopped chicken (can
use rotisserie chicken)
3 stalks celery, chopped
1 C. chopped apple (about 1 large)
1/4 C. dried cranberries
1/2 C. nonfat plain Greek yogurt
2 T. mayonnaise
2 tsp. lemon juice
2 T. chopped parsley (optional)
salt/pepper, to taste
–
Place chicken, celery, apple & cranberries
in a bowl & stir to combine. In small bowl
stir yogurt, mayo & lemon juice – add to
chicken mixture & mix well. Stir in parsley,
if using. Season with salt/pepper, to taste.
Serves 4

(recipe: 77recipes.com)
——————————-

S’Mores Rice Krispie Treats Pinwheels

1 (10 oz) pkg. miniature marshmallows
1/4 C. butter (plus more for greasing pan)
5 C. Rice Krispies cereal
3/4 C. graham cracker crumbs
1 (7 oz) jar marshmallow creme
6 (1.55 oz, ea) Hershey chocolate bars
–
Preheat oven 200 degrees F.
Line a 10 X 15″ jelly roll pan with
waxed paper; butter the paper.
In a large microwave-safe bowl
combine marshmallows & 1/4 C.
butter. Cover & heat on High 30
seconds; stir. Repeat until completely
blended. Stir in cereal & graham
cracker crumbs then press mixture
into prepared pan. Spread marsh-
mallow creme on top using a spatula.
Place choc. bars on top of creme.
Place dish in oven for 2 minutes. Use
a spatula to spread softened chocolate &
allow to cool 10 minutes. Using the
edges of the waxed paper, roll up dessert
starting on the long side (like a cinnamon
roll). Peel away waxed paper as you roll &
pinch seams together. Place, seam side
down, on a platter & refrigerate 30-45
minutes until chocolate has set. Slice
& serve. Makes 15 slices

(recipe: momontimeout.com)

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

Not much going on here – awaiting my babysitting
days/hours. This week is Knit group Tuesday
evening; Library knit group Weds. morning &
my special needs group Weds. evening. That
leaves Thurs/Friday for babysitting -we’ll see
where that goes.

It’s a rather gray/gloomy day, 80 degrees F.
expected high BUT 70% chance of thunder-
storms likely. Oh well – then I won’t have to
water my outside flowers, right? It ‘could’
be a good day to just read & catch up a bit
on my knitting. Several ladies in my knit
groups have decided they would knit flowers
with a specific purpose: to put on baby head-
bands for the Detroit Vets Baby Shower in
September. One of them purchased a
book of knit patterns to create flowers so
the two of them are happily creating – down
side to that? They decided I would knit the
headbands for them – sigh. Problem for me?
I have NO idea what colors to make them!
They both said: “Oh, just ANY colors!” (oh
well – think you can see where I’m going
with this . . . ). For several years I have knit
up little toddler headbands with small
crocheted flowers on them – until this year.

My headbands from last year

====================
Oh well – it’s for “THE GREATER GOOD” so
guess I’ll just do it. Have knit up 4 so far:
1 white, 1 light green, 2 yellow (one light
& white bright yellow). I do know one of
them is working on making Poppys – so
what color would you use for the back-
ground headband??? Black? Red? FOR A
TODDLER? Awaiting my instructions on
that matter . . .

Hope you’re having a GOOD day!

Hugs;

Pammie

Today is World-Wide Knit-in-Public Day!

Not my most ‘fashionable’ photo but it will do – had to wear the baseball hat to keep the sun off my head (I burn very quickly). It was a LOVELY day – nice, sunny with a great breeze – temps. around 75-78 degrees! TEN ladies joined me at Panera Bread on the patio – it was a fun time. (I’m working on the multi-colored baby blanket)

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

Strawberry Oat Crumb Bars

1 (15 oz) box yellow cake mix
2 1/2 C. quick-cooking oats
3/4 C. butter, melted
1 C. strawberry preserves
1 T. water
–
Preheat oven 375 degrees F.
Line a 9 X 13″ baking dish with
parchment paper & spray with
nonstick cooking spray. Mix cake
mix & oats in a large bowl; add
melted butter – stir until crumbly.
Press half of crumbs into bottom
of pan. Combine strawberry preserves &
water in a small bowl – stir until
combined then carefully spread over
crumb crust. Sprinkle remaining
crumbs over top & press down
gently. Bake 18-23 minutes until
very lightly brown. Cut & eat
warm or cold. Makes 24 bars

(recipe: momontimeout.com)
——————————

Ham, Cheese & Peach Tortellini Salad

1 lb. cheese tortellini, fresh or frozen
1 (16 oz.) bottle poppyseed dressing
1 (15 oz) can sliced peaches in juice
1 1/2 C. cooked ham, diced into
1″ cubes
1 (16 oz) block cheese, diced into
small chunks or cubes (your choice
of cheese)
2 C. chopped lettuce
–
Prepare tortellini accordg. to pkg.
directions -drain & rinse with cold
water just to cool slightly. In a bowl
or Mason jar, combine dressing with
4 T. of peach juice. Drain rest of juice
from peaches (if preferred, slice
peaches into thirds to make them
more bite-sized). Stir dressing well
(or, if using Mason jar, cover & shake
well). In large bowl combine cooked
tortellini, ham, cubed cheese & sliced
peaches – pour dressing over all &
gently stir. Stir in chopped lettuce &
gently stir. Serve immediately or cover
with plastic wrap & refrigerate. Serve
within 24 hours. Serves 10

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

Pepperoni Pasta Salad

1 (16 oz) pkg. multicolored pasta
1 small can black olives
3 large carrots, peeled, cut into slices
1 green pepper, chopped
1/2 bunch green onions, chopped
2 tomatoes (or 1/2 C. sun-dried tomatoes),
chopped
3/4 C. pepperoni, sliced/cut into bite-sized
pieces
1/2 C. shredded Parmesan cheese
2 T. olive oil
1 T. garlic powder*
1 tsp. sugar
salt/pepper, to taste
1/2 bottle Zesty Italian salad dressing
–
Boil pasta, rinse in cool water & drain.
In large bowl add chopped veggies &
pepperoni & cooked pasta – mix well.
Refrigerate at least 1 hour. Just before
serving add Ital. salad dressing & toss
to coat. Serves 10

*Poster used: Johnny’s Garlic seasoning

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

Creamy Eggplant Parmesan Casserole

1/2 C. panko bread crumbs
1 C. shredded Parmesan cheese, divided
1 (1 1/2 lb) eggplant, cut into 1/4 inch thick
slices
4 oz. cream cheese
3/4 C. milk
3 cloves garlic, minced
6 T. chopped fresh basil, divided
16 slices mozzarella cheese
(Kraft Slim-cut)
1 large tomato, thinly sliced
–
Preheat oven 400 degrees F.
Cover 2 baking sheets with parchment
paper. In shallow dish combine panko
crumbs & 1/4 C. Parmesan. (Reserve
2 T. mixture for later use). Spray both
sides of 1 eggplant slice with nonstick
cooking spray. Dip slice in remaining
bread crumb mixture, turning to evenly
coat both sides of slice then place on
prepared baking sheet – repeat with
rest of egg plant slices. Bake 30 minutes
until eggplant is tender & golden brown,
turning after 15 minutes.
–
In medium microwaveable bowl, microwave
cream cheese on High 40 seconds. Gradually
whisk in milk until blended – stir in garlic &
1/4 C. basil. Spread 1/4 C. mixture on bottom
of a 9-inch pie plate sprayed with nonstick
cooking spray. Top with layers: 1/3 of eggplant,
4 cheese slices, 1/4 C. remaining Parm. &
1/3 C. remaining cream cheese sauce – repeat
layers twice. Top with tomatoes, remaining
cheese slices & reserved crumb mixture.
Bake 25 minutes until heated through.
Sprinkle top with remaining basil.
Serves 6

(recipe: kraftrecipes.com)
—————————-

Crockpot Honey Garlic Chops

6 pork chops
1 tsp. salt
1 tsp. black pepper
2 T. minced garlic
1 T. unsalted butter
1/3 C. honey
1/2 C. chicken broth
2 T. rice wine vinegar (or apple
cider vinegar)
2 T. cornstarch
–
Season chops with salt/pepper & garlic
powder – place in crockpot. Mix garlic,
honey, broth & vinegar in a small bowl
& pour over chops. Cover & cook on
Low 4-5 hours until fork-tender. Remove
chops from crockpot & place on a plate –
cover with foil to keep warm.
In small bowl stir cornstarch & 2 T. cooking
liquid from crockpot until well blended –
stir into sauce in crockpot – Cook on Low
3-5 minutes until thickened. Serve chops
with sauce poured over top. Serves 6

(recipe: eatingonadime.com)
———————————

Taco Burgers
(grill)

1 C. finely crushed corn chips
1 envelope taco seasoning mix
1 T. dried minced onion
1 large egg, lightly beaten
1 1/2 lb. ground beef
6 slices Cheddar cheese
6 sandwich buns, split
lettuce leaves
tomato slices
salsa (optional)
–
In large bowl combine corn chips,
taco seasoning (dry), onion & egg.
Crumble beef over mixture & mix well;
shape into 6 patties. Grill patties over
medium heat (covered) OR broil 4 inches
from heat 7-8 minutes on each side until
thermometer reads 160 degrees F. &
juices run clear. Top each burger with a
slice of cheese & cook until cheese melts.
Serve on buns with lettuce, tomato &
salsa, if desired. Makes 6

(recipe: tasteofhome.com)
——————

Garlic Bread Meatball Subs

12 meatballs, fully cooked (frozen &
cooked or your own recipe)
3 C. spaghetti sauce
shredded mozzarella cheese
1 large loaf French bread cut
in half, lengthwise
soft butter
garlic powder
paprika
=
Preheat oven 425 degrees F.
Line a flat rimmed baking sheet
with foil & lightly spray with nonstick
cooking spray. In saucepan, combine
cooked meatballs & spaghetti sauce –
cook until sauce is hot. Spread desired
amount of soft butter on both sides of
bread; sprinkle with garlic powder &
paprika: bake 5-8 minutes until brown.
Slice bread into individual sandwich-
sized pieces. Place meatballs on top of
bread then sprinkle with mozzarella
cheese.
At this point you can place sandwiches
under broiler to melt cheese or just
let cheese melt naturally on sandwich.
Serve with sauce.

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

Ro*Tel Queso Dip

1 (10 oz) can Ro*Tel Original Diced
tomatoes & green chilies, undrained*
1 (16 oz) pkg. Velveeta, cut into 1/2″
cubes
===
Dippers:
tortilla chips
crackers
cut up fresh vegetables
====
Combine Ro*tel & Velveeta in a medium
saucepan & cook over medium heat 5
minutes until cheese is melted completely
& mixture is blended, stirring frequently.
Makes 20 servings.

Microwave Version:
In a 1 1/2 qt. microwaveable dish
combine undrained Ro*Tel & Velveeta.
Cover & microwave on High 5 minutes
or just until Velveeta melts, stirring
after 3 minutes. Remove from microwave,
stir until mixture is blended.

To Double Recipe:

Microwave on High 8  minutes, stirring
after 5 minutes. Drain 1 can of tomatoes
if a thicker dip is preferred.

NOTE: You can make this into a Spicy
Sausage Queso dip by adding:
1/2 lb. mild country sausage, cooked/
drained

IF YOU LIKE IT SPICIER:
Can use Ro*Tel Hot Diced Tomatoes &
Green chilies AND Velveeta Jalapeno cheese

(recipe: readyseteat.com)
——————————–

Southern Peach Crumb Cake

Crumbs:
1 1/4 C. flour
1/3 C. light brown sugar, packed
1/3 C. granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 C. unsalted butter, melted

Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. fresh peaches – room temp, peeled/
cored/sliced (about 3 medium sliced into
10 slices each)
3/4 C. granulated sugar
1/2 C. unsalted butter, room temp.
2 large eggs
1 tsp. vanilla
1/3 C. sour cream
1/3 C. buttermilk

Vanilla Drizzle: (optional)
1/2 C. powdered sugar
1 T. Half & Half or milk
1/4 tsp. vanilla
=
Preheat oven 350 degrees F.
Crumbs:
In bowl whisk flour, brown sugar,
gran. sugar, cinnamon, ginger, nutmeg
& salt until well blended (break any
clumps of brown sugar up with
fingertips). Pour in melted butter &
use spatula to fold mixture until
evenly moistened.
Cake:
In large bowl whisk flour, baking powder,
baking soda & salt for 20 seconds. In
another bowl, using elec. mixer, whip
butter & gran. sugar until pale & fluffy.
Mix in eggs, one at a time, adding in
vanilla with second egg. In small bowl
whisk sour cream & buttermilk together.
Add 1/3 of flour mixture to butter/egg
mixture – mix just until combined then
pour 1/2 buttermilk mixture & mix just
until combined. Mix in another 1/3 of
flour mixture – mix just until combined,
then remaining 1/2 buttermilk mixture.
Mix in last 1/3 of flour & mix until nearly
combined, remove bowl & scrape/fold
batter until just combined. Spray a 9″
spring form pan with nonstick spray &
pour in batter, smoothing evenly. Top
with sliced peaches then sprinkle crumb
mixture evenly over top. Bake 50-55
minutes (it shouldn’t jiggle or sink when
touched – toothpick inserted in center
should come out clean). Cool on wire
rack.
Vanilla Drizzle:
Whisk together drizzle ingredients until
well blended then drizzle over warm cake.
Add more Half & Half or  milk to thin as
desired, or more powdered sugar to thicken
if needed. Makes about 12 slices

(recipe: cookingclassy.com)

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

My back is slowly getting better – am able to
walk upright again which makes me VERY happy!
Tonight’s dinner is Chicken Parmesan & Garlic
Butter Noodles – easypeasy & yummy.

Hope your day is going just exactly as you planned!

Hugs;

Pammie

and now we have PHLOX!

Every year at this time our backyard fills with LOTS of blooming Phlox – white, pink, purple – probably planted by the people who lived hear many years ago (we’ve been here since 1979). I love to watch the various flowers come to life from Spring to Summer; I’m NOT a gardener/planter, etc. – actually, if it be known, I’m pretty much a flower/plant KILLER! I have four nice succulents in my house; I’ve learned that they are about the only thing I really haven’t killed. One is a clay bowl of Bird’s Nest Sansevieria:

Two are Christmas Cactus (cacti?) which are barely holding on – haven’t bloomed since I bought them and one is some sort of outdoor succulent I bought last year and have no idea it’s name – it seems to really like being in a sunny window as it continues to grow larger – that’s the extent of my gardening ‘skills’.

I wrote last that I was going to attempt a fancy knit baby bootie pattern; after working on the BEGINNING of it for a good hour I realized these were going to be REALLY BIG booties – so, like I’m prone to do – I ripped them out & ditched the pattern. I seem to do best with my old ‘tried & true’ patterns. Worked on the current baby blanket for awhile and thought maybe I’d like to start another one. Went through all my yarns and really couldn’t come up with a good color ‘mix’ – yep – back they went until I feel ‘inspired’ again. (I’m kinda flaky that way – hehehe).

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

Butterscotch Coffee Cake
(sometimes called Monkey Bread)

1 C. walnut pieces
2 (7.5 oz, ea) cans Pillsbury Country-style
biscuits
1/2 C. butter (or marg). melted
1 C. sugar
2 tsp. cinnamon
1 C. butterscotch chips
1/3 C. evaporated milk
–
Preheat oven 400 degrees F.
Spray a 9 inch round cake (or Bundt)
pan with nonstick cooking spray. Spread
walnuts on bottom. Mix cinnamon &
sugar in a shallow plate.  Place melted butter
in a shallow pie plate and dip each biscuit in
melted butter then roll in cinn/sugar mixture
& place in baking pan. Lap biscuits over each
other in the pan. (If any butter or cinn. mixture
is left over, sprinkle our pour over top of last
biscuits in pan). Bake 25-30 minutes.
While biscuits are baking, melt butterscotch
chips & milk together in a saucepan over Low
heat, stirring constantly. When biscuits are
done baking, remove from oven & pour
butterscotch mixture over top & let stand
about 5 minutes. Remove from baking pan
to a plate & serve.

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

Crockpot Full Chicken Dinner

cooking oil
4 bone-in chicken thighs
1 1/2 lb. Yukon gold potatoes, diced
1 lb. fresh green beans, ends snipped
2 cloves garlic, minced
1 (8 oz) can tomato sauce (not paste)
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
–
In large skillet over medium-high heat,
heat oil (enough to coat bottom of pan).
When oil is hot, brown chicken on both
sides (does not need to be cooked through
fully). Add potatoes & green beans to crockpot;
mix to combine. Add chicken on top of potatoes;
add garlic & drizzle tomato sauce over top.
Sprinkle with salt, pepper, thyme & rosemary –
using a spatula, smear around sauce to combine
seasonings with sauce. Cover & cook on High
4 1/2 hours. DO NOT open lid during cooking
time (or potatoes will not get tender).
Serves 4

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

Chicken & Asparagus Quiche

2 9-inch pie crusts
2 T. butter
2 T. olive oil
1 T. minced garlic
1 onion, chopped
1 bunch asparagus, trimmed/cut
into 1 inch pieces
2 boneless, skinless chicken breasts,
diced
3 eggs, beaten
1 C. Half & Half
1 tsp. dry mustard
salt/pepper, to taste
2 C. shredded Monterey Jack cheese,
divided
–
Preheat oven 450 degrees F.
Place pie crusts into two 9″ pie plates
& bake 10-12 minutes until lightly
golden.

Turn oven heat to 375 degrees F.
In large skillet melt butter &
olive oil over medium heat. Saute
garlic, onion & asparagus 5-7 minutes
until asparagus is crisp-tender. Using
a slotted spoon, remove vegetables
from skillet, leaving as much butter
mixture as possible. Add chicken to
skillet, saute 7-8 minutes until
fully cooked. Remove skillet from
heat. In a bowl whisk remaining
ingredients (except cheeses). Sprinkle
1/2 C. cheese in each pie crust. Layer
half chicken in each crust, followed by
half veggies & half egg mixture. Top
with remaining cheese. Bake, uncovered,
30-35 minutes. Makes 2 quiche, each
serving 4-6

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

Chili Cornbread Salad

1 (8 1/2 oz) pkg. cornbread/muffin  mix
1 (4 oz) can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 C. mayonnaise
1 C. sour cream
1 envelope dry Ranch salad dressing mix
2 (15 oz, ea) cans pinto beans, drained/
rinsed
2 (15 1/4oz ea) cans whole kernel corn,
drained
3 medium tomatoes, chopped
1 C. chopped green pepper
1 C. chopped green onions
10 strips bacon, cooked/crumbled
2 C. shredded Cheddar cheese
–
Preheat oven 400 degrees F.
Spray a 8 inch square baking pan with
nonstick cooking spray.
Prepare cornbread batter accordg. to
pkg. directions. Stir in chilies, cumin,
oregano & sage – spread into prepared
pan & smooth evenly. Bake 20-25
minutes until a toothpick inserted into
center comes out clean. Cool
–
In small bowl combine mayo., sour cream &
dry dressing mix. In a 9 X 13″ baking dish
crumble half of cooled cornbread. Layer with
half of beans, mayo, corn, tomatoes, green
pepper, onions, bacon & cheese. Repeat
layers (dish will be very full). Cover & refrigerate
2 hours. Serves 15

NOTE: You can use prepared cornbread; just
stir chilies, cumin, oregano & sage into mayo
mixture.
– You can also add a diced jalapeno pepper (or
2) to the batter, if desired.

(recipe: tasteofhome.com)
—————————–

(overnight) Bagel & Egg Casserole

5 (3 inch, ea) plain, split bagels
cut into 1-inch pieces
8 slices cooked, crumbled bacon
1 (8 oz) pkg (Kraft) Cheddar & Swiss
cheese, divided
8 eggs
2 1/2 C. milk
1/4 tsp. black pepper
1/2 C. (Kraft) Philadelphia Chive & Onion
cream cheese
–
Spray 9 X 13″ baking dish with nonstick
cooking spray & spread bagel pieces on
bottom – top with bacon & 1 C. shredded
cheese. In a bowl whisk eggs, milk & pepper
until blended & pour over items in baking
dish. (If necessary, use the back of a spoon
to gently press tops of bagel pieces into egg
mixture so all pieces are evenly moistened).
Top with small spoonfuls of cream cheese;
sprinkle remaining shredded cheese on top.
Cover with foil & refrigerate overnight.
=
Preheat oven 350 degrees F.
Bake (covered) casserole 50 minutes until a
knife inserted into center comes out clean.
NOTE: uncover casserole after 40 minutes of
baking time.  Serves 8

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

7-Layer Green Salad
(overnight recipe)

1 small head lettuce, chopped into
bite-sized pieces
1 C. chopped celery
1/2 C. green onions, chopped &
tossed with celery to make 1 layer
2 C. frozen green peas (do not cook)
6 hard-boiled eggs, diced
1 lb. bacon, fried/crumbled
2 C. grated Cheddar cheese

Dressing:
2 C. mayonnaise
2 T. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt (poster
used Lawry’s)
–
In a medium bowl mix together
all dressing ingredients.
In a 9 X 13″ baking pan Layer:
Lettuce
Celery & green onion
Frozen peas
Hard boiled eggs
bacon
dressing
cheese
–
Make sure dressing is spread over the
salad so that it completely covers it
& seals the edges. Sprinkle grated cheese
on top & cover tightly with plastic wrap.
Refrigerate overnight. Serves 12

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

Weight Watchers Orange Fluff

1 (16 oz) tub small curd cottage cheese
1 (3 oz) box orange Jell-O
1 (15 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed
2 C. miniature marshmallows
1/2 C. chopped pecans (optional)
–
Combine cottage cheese with dry
Jell-O – stir until well mixed. Add
oranges & Cool Whip – stir to combine.
Stir in marshmallows & nuts (if using).
Refrigerate to get cool – 1-2 hours
(if you were to eat it right away it
would taste grainy from the Jell-O).
Serves 10

(recipe: thecountrycook.net)
——————————
Cool ‘n Easy Strawberry Pie

1 (6 oz) ready-to-use graham
cracker crumb pie crust
2 C. fresh strawberries, cleaned/
divided
2/3 C. boiling water
1 (3 oz) pkg. strawberry Jell-O
ice cubes
1/2 C. cold water
1 (8 oz) tub Cool Whip, thawed
–
Slice 1 C. strawberries & refrigerate.
Chop remaining strawberries & set
aside. In a large bowl add boiling water
to Jell-O mix – stir 2 minutes until
completely dissolved. Add enough
ice cubes to cold water to measure
1 C. – add to gelatin; stir until slightly
thickened (remove any unmelted ice).
Whisk in Cool Whip & stir in chopped
strawberries. Refrigerate 20-30 minutes
until mixture is very thick & will mound.
Spoon into crust & refrigerate 6 hours
until firm. Top with sliced berries just
before serving. Serves 8

(recipe: myfoodandfamily.com)

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

Have a great day!

Hugs;

Pammie