Finally Saturday!

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

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

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

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Banana Pudding Fluff

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

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

(recipe: easygoodideas.com)
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Creamy Zucchini & Spinach Pasta
Bake

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

(recipe: kraftrecipes.com)
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Crockpot Ranch Potatoes

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

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

(recipe: tasteofhome.com)
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Chicken Alfredo Dip

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

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

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

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

(recipe: therecipecritic.com)
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Ambrosia Salad

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

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

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

(recipe: realhousemoms.com)
—————————

Baked Chicken with Peaches
(oven & crockpot)

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

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

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

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

Grilled Firecracker Potato Salad
GRILL recipe

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

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

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

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

(recipe: tasteofhome.com)
—————————-

Strawberry Rhubarb Cobbler

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

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

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

(recipe: thecountrycook.net)

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

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

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

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

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

Hugs;

Pammie

 

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Finally – a day to relax!

It’s been a rather crazy week here – today I’m labeling: “Ping Pong Day!” Lots of emails/texts/phone calls – call a friend, have to email that friend, then text same person – crazy stuff! One person I know had an antique sewing machine & wanted to know if I wanted it (No, BUT . . . I have a friend who collects them so let me give her the information) – that resulted in lots of emails/texts/phone calls . . . sigh (and that was only ONE of the many various situations today! Crazy!

Babysat my youngest grandson yesterday and, once again, managed to screw up their TV (it was too loud, couldn’t find the remote so finally pushed the button on the side of the flat screen – that shut it off but then I couldn’t turn it back on!) Finally located the remote for the sound but that only operates the sound, so we were still without TV. I substituted (as any good Grandma would) by asking “Alexa – play classical music” – that worked out great, the baby loved ‘conducting’ the music with his little green plastic pot, using that as a conductor’s wand!

(blurry photo but you get the idea!)

It was a very long day, as his Mom had to work early hours and his Dad got stuck in a traffic jam – I was there from 8:10 a.m. – 5:50 p.m. – then had to rush home, change my top & drive to my special needs group – WHEW! I slept REALLY well last night! (Good thing today is a ‘do nothing special’ day – right?)

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

Browned Butter/Cinnamon Rice
Krispie Treats

5 T. butter
10 C. mini marshmallows, divided
1 tsp. vanilla
1 tsp. ground cinnamon
6 C. crispy rice cereal (ex: Rice Krispies
or brand equivalent)

Topping:
Line a 9 X 9″ baking pan with foil &
spray with nonstick cooking spray. In
large saucepan melt butter over medium
heat. Cook butter until it is toasty brown
color. Once butter has a nutty-aroma, lower
heat & add 8 C. mini marshmallows to pan.
Stir frequently until marshmallows have
completely melted and are smooth. Remove
from heat & stir in cinnamon & vanilla. Stir
in cereal – stir to coat. Stir in remaining
2 C. marshmallows – do not mix completely –
you don’t want them to melt into cereal mix.
Press cereal mixture evenly into prepared
pan. In a small bowl mix ground cinnamon &
sugar for a topping – spread on top of cereal
mixture & press down lightly. Refrigerate
at least an hour before cutting & serving.
Makes 12 large bars

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

Bacon-Tomato Linguine

kosher salt
1 (12 oz) pkg. linguine
6 slices bacon, cut into 1/2″ pieces
3 C. cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 C. grated Parmesan or
Pecorino-Romano cheese (plus
more for topping)
1 tsp. finely grated lemon zest
fresh ground black pepper
1 C. fresh basil, torn

Add kosher salt to large pot of water –
bring to a boil; add pasta & cook as
directed on label. Reserve 1 1/4 C.
cooking water – drain pasta. Cook
bacon in large nonstick skillet over
medium-high until crisp, about 5
minutes. Add tomatoes & shallot –
cook about 5 minutes until tomatoes
start to burst. Pour off all but 2 T.
drippings from skillet. Whisk eggs,
cheese, lemon zest & 1 tsp. pepper
in a medium bowl. Slowly whisk in
1 C. reserved cooking water. Reduce
heat to medium-low; add pasta &
toss well. Slowly pour in egg mixture,
tossing, to make a creamy sauce – about
1 minute. Season with salt then add
remaining 1/4 C. cooking water as
needed to loosen. Stir in basil & top
each serving with more cheese &
season with pepper. Serves 4

(recipe: foodnetwork.com)
—————————-

Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped
(about 1-2 inch chunks – as well as red
bell pepper)
1 red bell pepper, seeded/chopped
3 chicken breasts (about 1 1/2 lb)
cut into 1 inch chunks
3-4 T. olive oil
=
Cooked white rice to serve 6-8
=

Sauce:
1 C. pineapple juice
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bullion granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper

Preheat oven 420 degrees F.
Pour as much of the juice from
pineapple into a large glass
measuring cup. Place chicken,
veggies & pineapple chunks in a
large bowl. Drizzle 3-4 T. olive oil
into bowl & toss to coat. Sprinkle
chicken & veggies with garlic salt &
lemon pepper – stir to combine. Line
2 large baking sheets with foil & spread
mixture evenly over sheets. Bake
20 minutes until chicken is cooked
through & veggies are crisp-tender.

(while pans are roasting, prepare sauce)

Sauce:
In a large bowl pour pineapple juice*,
water, apple cider vinegar, soy sauce,
chicken bull granules, sugar/brown sugar,
cornstarch, garlic powder, ginger & lemon
pepper – whisk to combine making sure
cornstarch is completely dissolved – pour
liquid into a saucepan & bring to boil over
medium-high heat, stirring occasionally.
Allow to boil 2 minutes.
When chicken has cooked through & veggies
are crisp-tender, pour 1/3 of sauce over top
of each pan (leaving about 1/3 of it in saucepan
to drizzle over each individual serving). Stir
sauce into chicken & veggies to coat completely.
Bake an additional 10 minutes until sauce
bubbles up a bit & becomes sticky. Serve in
individual bowls with cooked white rice &
additional sauce poured over top.
Serves 6-8

*You should have about 1 C. juice – if you
aren’t quite there, add a bit of water to bring
measurement to a full cup

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

Crockpot Root Beer Pulled Pork
Sliders

2 lb. pork shoulder or pork butt
1 bottle root beer of your choice
1 C. BBQ sauce of your choice
12 slider buns

Place pork in crockpot (you can add
a little salt/pepper, to taste) & pour
the bottle of root beer on top of meat.
Cover & cook on Low 8 hours minimal.

Remove pork from crockpot into a large
mixing bowl & using 2 forks, shred meat.
Add 1 C. BBQ sauce to meat & mix well.
Toast slider buns (if you like) & assemble
the sandwiches. Makes 12 sliders

NOTE: You can top these with a slaw if you
like.

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

Skillet-toasted Corn Salad

1/3 C. + 1 T. olive oil, divided
1/3 C. lemon juice
1 T. Worcestershire sauce
3-4 dashes hot sauce
3 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
6 ears fresh sweet corn, husked/
kernels cut off
4 red, yellow and/or green bell
peppers, seeded/coarsely chopped
1/2 C. shredded Parmesan cheese
1 head romaine lettuce, cut cross-
wise into 1-inch pieces.

In a jar with a tight-fitting lid, conbine
1/3 C. oil, lemon juice, sauces, garlic,
salt/pepper – cover & shake well.
Heat remaining oil in a large skillet
over medium-high heat. Add corn &
saute 5 minutes until corn is tender &
golden, stirring often. Remove from
heat; keep warm. Combine corn,
peppers & cheese in a large bowl; pour
olive oil  mixture over top & toss lightly
to coat. Serve over lettuce.
Serves 6-8

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

Pimento/Cream Cheese
Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded sharp Cheddar cheese
1 (4 oz) jar pimentos, well drained
3 green onions, chopped
2 T. finely chopped/seeded jalapeno
peppers

Mix all ingredients until blended.
Makes 16 (2 T. each) servings

(recipe: kraftrecipes.com)
—————————–

Winning Apricot Bars

3/4 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla
2 C. flour
1/4 tsp. baking powder
1 1/3 C. sweetened, shredded coconut
1/2 C. chopped walnuts
1 (10 to 12 oz) jar apricot preserves

Preheat oven 350 degrees F.
In large bowl cream butter & sugar until
light & fluffy. Beat in egg & vanilla. In a
small bowl, whisk flour & baking powder;
gradually add to creamed mixture, mixing
well. Fold in coconut & walnuts.
Spray a 9 X 13″ baking dish with nonstick
cooking spray & press two-thirds of dough
into bottom of pan. Spread dough with
preserves; crumble remaining dough over
preserves. Bake 30-35 minutes until golden
brown. Cool completely in pan on wire rack.
Cut into bars. Makes 24 bars

(recipe: tasteofhome.com)

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

Spent most of yesterday (besides babysitting)
working on the blue baby blanket – it’s a little
over half done now (Yay!).

Dinner tonight is Enchiladas – we’re down to
one serving of Zucchini Casserole, so it’s time
to cook again. I try to make recipes that will
feed us for more than one meal. Since our
middle son moved back home (and he’s an
‘eating machine’) foods rotate through the
fridge at a faster rate than before – that’s
OK, just keeps me on my toes making sure
there’s leftovers when he gets home from
work (Yes, he can cook but leftovers are
always appreciated).

Hoping you’re having a nice, RELAXING day!

Hugs;

Pammie

Another new week!

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

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

Crockpot Peach Cobbler

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Rosemary/Lemon Grilled Chicken

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

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

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

Green Beans & Potatoes
Oven or Crockpot recipe

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

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

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

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

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

Lazy-day Cabbage Roll Casserole

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

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

*poster says she adds more because
she really likes rice

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

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

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

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

(recipe: lemon-sugar.com)


Ice Cream Cookie Dessert

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

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

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

(recipe: tasteofhome.com)

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

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

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

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

Enjoy your day!

Hugs;

Pammie

In our area the fireworks at night have already started – great, if you like them – I feel sorry for people with pets and those suffering from PSD. I also noticed that the FIREFLIES are out! I love seeing them – they always make me smile! More holiday recipes for you:

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

Reese’s Chocolate Butter Cake

1 (15.25 oz) box Devils food cake mix
1/2 C. butter, melted
1 egg
12 peanut butter cups (full size),
cut into sixths
4 snack size Butterfinger candy bars,
coarsely chopped
8 oz. cream cheese, softened
1 C. creamy peanut butter
3 eggs
1 tsp. vanilla
1/2 C. butter, melted
4 C. powdered sugar
1 C. milk chocolate chips
2 tsp. vegetable oil

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Combine
dry cake mix, melted butter & egg –
mix until combined. Cover bottom
of prepared pan evenly with cake
mixture. Spread peanut butter cups
& butterfinger pieces over cake
mixture. In another bowl mix cream
cheese, peanut butter, eggs & vanilla
until well blended then add butter.
Mix in powdered sugar, a little at a
time, until well blended; spread over
candy bar layer.
Bake about 55 minutes – it will puff up
in the center & drop a little after you
remove it from the oven. Let it cool.
Mix chocolate chips & vegetable oil in
a microwave-safe dish & melt chips –
mix well & spread over cooled cake.

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

Blue Cheese Potato Salad
(overnight recipe)

8 C. potatoes – boiled/peeled/cubed
1/2 C. green onions, chopped
1/2 C. celery, chopped
2 T. fresh parsley, chopped
1/2 C. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. black pepper
1/2 C. crumbled blue cheese
2 C. sour cream
1/4 C. white wine vinegar

Combine cooked/cubed potatoes,
onions, celery, parsley, almonds,
celery seed, salt/pepper in large
serving bowl. Mix blue cheese, sour
cream & vinegar in a small bowl –
pour over potatoes, tossing to coat.
Chill overnight. Serves 8-10

(recipe: gooseberrypatch.com)
—————————-
Ginger Garlic Cucumber Salad

2 seedkess cucumbers* (like Enlish)
2 T. kosher salt
3 green onions, finely sliced
1 T. finely minced cilantro

Dressing:
1 tsp. minced fresh ginger
1 small clove garlic, minced
2 1/2 T. vegetable oil
1 T. soy sauce
2 tsp. dark sesame oil
1 tsp. sugar

Slice cucumbers very thin (a mandolin
is best for this). Place in a colander &
sprinkle with kosher salt – toss so they
are well coated. Set colander in the sink
15-20 minutes. Lay cucumber slices on a
kitchen towel & pat to dry. Place in a
large bowl then add green onions &
cilantro.
Dressing:
Mix sugar, ginger, garlic & soy sauce in
small bowl until sugar is dissolved.
Whisk in oils then pour over cucumber
slices & toss to coat. Refrigerate until
ready to use.

These will keep about 2 days but
dressing will get a bit watery (still tastes
good).

*Do not use regular cucumbers because
they are waxed.

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

Sweet ‘n Spicy Grilled Chicken

1/4 C. olive oil
2 T. honey mustard
4 cloves garlic, peeled
4 chipotle peppers in adobo sauce
2 T. adobo sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. black pepper
4 boneless skinless chicken breasts

Using a food processor or blender, puree
oil, mustard, garlic clove, chipotle peppers,
adobo sauce, salt, oregano & black pepper;
spread mixture all over chicken breasts.
Let chicken sit in marinade 1 hour up to
4 hours in fridge.

Heat grill to medium-high.
Place chicken breasts on grill &
grill 6 minutes on first side &
5 minutes on second side.
Allow meat to rest at least 5
minutes before cutting it.

NOTE: this will be very spicy

(recipe: yummly.com)
—————————

Roasted Zucchini Salad

2 zucchini, cut lengthwise
into quarters then sliced
crosswise
2 red peppers, seeded &
cut into strips
1/4 C. chopped red onion
1/4 C. zesty Italian salad dressing
1/4 C. crumbled feta cheese
2 T. chopped fresh mint

Preheat oven 425 degrees F.
Toss vegetables with dressing; spread
on a foil-lined rimmed baking sheet
sprayed with nonstick cooking spray.
Bake 25 minutes, stirring after 10
minutes. Cool completely.
Transfer vegetables to large bowl;
add cheese & mint – mix lightly.
Serves 4 (1 1/4 C. each)

(recipe: kraftrecipes.com)
———————————–
Potato & Ham Salad

1 1/2 lb. small potatoes, cut
in half
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 T. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
2 C. fully cooked, cubed ham
1 (8 oz) pkg. Monterey Jack
cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions

Place potatoes in large saucepan &
cover with water; bring to boil. Reduce
heat & cook 10-15 minutes until fork
tender; drain well. In large bowl whisk
mayo, sour cream, chicken broth, Dijon
mustard, celery seed, salt/pepper. Add
cooked potatoes to mayo mixture & mix
well to coat. Add ham & mix well. Gently
stir in cheese, tomato & green onions.
Cover bowl with plastic wrap & refrigerate
at least 2 hours before serving. Stir before
serving. Serves 15

(recipe: thecountrycook.net)
————————————
Cream Cheese Lemonade Pie

Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding
mix (small box)
2 (8 oz, ea) pkgs. cream cheese
3/4 C. frozen lemonade concentrate

Crust:
2 1/2 C. graham cracker crumbs
1/3 C. sugar
2/3 C. butter, melted
(or you can use one 9″ prepared
graham cracker crust)
=
Preheat oven 350 degrees F.
Crust:
In medium bowl combine all crust
ingredients – whisk together until
well combined. Press graham cracker
crumbs into deep pie dish & make sure
to bring crust up sides. Bake 10-12
minutes – remove from oven & let
cool.

Filling:
In small bowl combine evap. milk &
pudding mix – using elec. mixer, beat
on Low speed 2 minutes (mixture
will be thick). In another medium
bowl beat cream cheese until light
& fluffy, about 3 minutes. Gradually
beat in lemonade concentrate. Gradually
beat in pudding mixture – pour into
cooled crust. Cover & refrigerate
at least 4 hours.

(recipe: cookandbliss.com)
===============

Our weather is ‘relatively’ nice today –
right now it’s 81 degrees F. (high expected
of 87) – sunny. Last night our church had
a holiday picnic at 6 p.m. (I didn’t plan on
going) at about 5:40 it started to really
get dark & there was a big thunderstorm
but by 6 p.m. it was all clear! (Pastor
mentioned that if it rained they would
hold it in the gym – I felt sorry for all the
men who were hauling tables & chairs
onto trucks yesterday to be driven up
to the pavillion – wonder if they had to
dry off all of that?

Hope you’re having a great day – I was
supposed to babysit today but son &
his family went up to their cabin so now
I’m on for tomorrow instead. Took this
extra day/time to finally tackle the bright
yellow baby blanket, ripping back another
3-4 rows. My fully determined – if I run into
ANY MORE mistakes, it gets ripped out &
the yarn donated – I’m done with it! (and
to think: it’s only a 2-row pattern!)

Hugs;

Pammie

 

The Day AFTER!

Today is my ‘rest & recuperate’ day (or was supposed to be) – ended up babysitting from 11:15 – 2:30 (NOT bad, actually). My sweet 1 yr 4 mo. old grandson never took a nap – nope – NEVER! He had lots of fun playing & wrestling with Grandma but no nap. Oh well – not my problem now, right?

Yesterday was Log Cabin Day and it finally turned out nice – the beginning of the event was filled with rain to the point where my friend (the President of the historical society) moved me from under a nice big pine tree to a nice DRY tent where the Local Authors were located! In all TEN lovely ladies from my group showed up to knit/crochet & chat – I was very happy with those numbers considering the week before I had only expected it to be me and one other lady! Gave out a few business cards for my group and chatted with lots of lovely people. Our local newspaper took a photo of me with my friend (and local author); had had asked me if I would be willing to take a few photos of him in his World War I flyer’s uniform in front of an antique train and it’s station. As we were walking back the photographer stopped us and wanted to take our photo (so far it hasn’t showed up on line, but if it does I’ll post it here).  I brought my camera but totally FORGOT to get it out and take any pictures! UGH!

===========

Crockpot Chocolate/Peanut Butter
Lava Cake

Cake:
1 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1/4 tsp. salt
2 T. melted butter
1 tsp. vanilla
3 T. unsweetened cocoa powder
1/2 C. brown sugar

Lava Sauce:
3/4 C. brown sugar
1/4 C. unsweetened cocoa powder
1/2 C. creamy peanut butter
2 C. boiling water

Spray inside of crockpot with nonstick
cooking spray. In large bowl mix flour,
baking powder, cocoa & salt. Mix in
brown sugar, milk, melted butter &
vanilla – mix until combined (batter
will be thick) spread on bottom of
crockpot.

Lava Sauce:
In a bowl whisk together peanut butter
& boiling water; add in cocoa & brown
sugar – whisk until smooth then pour
on top of batter – DO NOT STIR
Cover & cook on Low 2 1/2 hours until
set. Center will be slightly puffy. Remove
crock & let cake stand 15-30 minutes
before serving.
To serve: scoop cake from pot then top
with peanut butter lava sauce.
Serves 6

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

Hawaiian Macaroni Salad

4 oz. uncooked macaroni
4 oz. smoked ham, diced
1 1/2 oz. mild Cheddar cheese, diced
1 C. diced fresh pineapple
1/2 C. diced pimientos
1/2 C. diced red onion
1/2 C. diced celery
1/2 C. mayonnaise
2 T. sweet pickle relish
1/2 tsp. dried ginger
1 tsp. Dijon mustard
salt/black pepper, to taste

Cook macaroni accordg. to pkg. directions;
rinse & drain. Stir remaining ingredients
with cooked macaroni & refrigerate
several hours before serving. Serves 8

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

Roasted Party Potatoes

1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2 1/2 lb. red skinned potatoes,
washed/cut into 1-inch chunks
2 T. vegetable oil
3/4 C. French-fried onions

Preheat oven 400 degrees F.
Spray large rimmed baking
sheet with nonstick cooking spray.
In small bowl combine paprika,
garlic & onion powders, salt/pepper –
mix well. In large bowl toss potatoes
with oil. Add spices & toss until
potatoes are well coated. Spread
potatoes in single layer on prepared
sheet. Bake 45-50 minutes until fork-
tender, turning potatoes occasionally.
Place potatoes in a serving bowl &
toss with French-fried onions. Serve
immediately. Serves 5

(recipe: mrfood.com)
—————————-

Grilled Steak & Pineapple Wraps

3/4 C. pineapple juice
1/2 C. soy sauce
1/4 C. vegetable oil
1 tsp. fresh ginger grated
or finely minced
2 cloves garlic, grated or finely
minced
2 tsp. red chili paste
1 lb. beef flank steak
1/4 tsp. kosher salt
1/8 tsp. black pepper
1 green bell pepper, seeded/
cut into quarters
1 red bell pepper, seeded/
cut into quarters
1 medium onion, sliced into 1/4″
thick slices
4 slices fresh pineapple,
1/4″ thick/peeled
8 (6 inch) flour tortillas, warmed
chopped cilantro (optional)

In medium bowl combine pineapple
juice, soy sauce, oil, garlic, ginger &
chili paste (reserve 1/2 C. of this
mixture for grilling). Place steak
in ziplock bag & add marinade.
Refrigerate 3-4 hours.

Preheat grill for medium heat. Remove
steak from ziplock bag & season with
salt/pepper – add steak to grill & cook
7 minutes. Turn steak & cook 5 minutes
or to desired doneness. Brush peppers,
onion slices & pineapple with reserved
marinade. Add to grill, cook about 4
minutes per side or until tender. Baste
with reserved marinade as desired.
Remove from grill; let steak rest 5
minutes, covered.

Cut steak, peppers, onions & pineapple
into thin slices. Slice steak against the
grain when cutting; remove the core
from pineapple (if desired). Divide
steak, peppers, onion & pineapple
evenly between tortillas – garnish with
chopped cilantro, if using & serve.
Serves 4

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

Parmesan Garlic Grilled Corn

1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed.
3 T. grated Parmesan cheese

Spray cold grate of gas grill with nonstick
cooking spray. Preheat grill for medium
heat.
Combine margarine, garlic salt & pepper in
small bowl. Grill corn 12-15 minutes until
tender & browned lightly, turning
occasionally. Remove corn from grill &
brush with margarine mixture; sprinkle
entire ear of corn with Parm. cheese & serve.
Serves 4

(recipe: readyseteat.com)
————————————-
Frozen Strawberry/Lemonade Dessert

1 quart (approx 4 C.) strawberries, hulled
1/2 gallon (approx. 8 C.) vanilla ice cream
1 (12 oz) container frozen lemonade
concentrate, thawed

Blend strawberries in food processor or
blender until pureed. In large bowl mix
pureed strawberries, ice cream & lemon-
ade – mix until well blended. Pour into a
freezer-safe container with a lid. Cover &
freeze at least 2 hours before serving.
(If desired, serve topped with whipped
topping)  Serves 6

(recipe: ourtableforseven.com)

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

The good thing about this week is: I don’t have
anything special (out of the regular) going on!
I’m almost finished with another library book;
working on 2 baby blankets – other than that,
I’m FREE!!! YAY! I don’t mind doing special
events or going to extra events/things but it’s
nice when I look on my calendar & find it mostly
EMPTY for the week!

Enjoy your day!

Hugs;

Pammie

It’s Monday! (and I’m now officially SEVENTY! WOW!)

(He,hehehe – my guess on what 70 looks like!)

My cousin just called me – he & I share the same age – he’s 2 weeks older than I am. He & I grew up as ‘only’ children, his family lived in Iowa so every Christmas we’d get a card with a photo of him on a sled, or next to a snowman with the caption: “Here’s Dougie on his new sled”after which MY parents would do the same: “Here’s Penny with her new sled” – UGH! Anyway, he’s like my brother – we keep in close touch so I call him first to wish him a Happy Birthday, then he reciprocates 2 weeks later! Husband & I are trying to solidify just when we are going out for my birthday dinner (at oldest son’s girlfriend’s restaurant) – our older grandson’s 12th birthday is this Saturday and now I’m hearing THEY want to do a birthday dinner for him Thursday night (that was the day I was hoping husband & I would be able to go out . . . oh well, we’ll see). My prime rib might be delayed a bit.

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

Strawberry Pie w/ Chocolate Crumb Crust

1 pkg. (about 14 oz) Oreo cookies
3 T. butter, melted
2 T. corn starch
3/4 C. sugar
1 3/4 C. water
1 (3 oz) pkg. strawberry Jell-0
2 pints fresh strawberries, washed/halved
Cool Whip, thawed (optional – for serving)

Preheat oven 325 degrees F.
Place cookies & butter in a food processor –
process until fine crumbs form. Pat mixture
into bottom & up sides of a pie plate. Bake
10 minutes – let cool.
In small saucepan, bring corn starch, sugar &
water to a boil; remove from heat & stir
in Jell-O until dissolved. Arrange strawberries
in cooled crust. Pour strawberry Jell-O mixture
over strawberries. Cover pie & refrigerate
at least 1 hour until set. Top with Cool Whip
& serve. Refrigerate any leftovers. Serves 8

(recipe: Kroger flyer)
————————————-

Best Ambrosia Salad

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

Drain all fruit (if fruit is packed in syrup,
rinse in cold water & drain.) Combine
fruit cocktail, pineapple, mandarin
oranges & cherries in a large bowl. Sprinkle
top with cheesecake-flavored pudding mix
& stir to coat. Add in sour cream & Cool
Whip – stir well. Fold in marshmallows.
Chill at least 1 hour before serving.

(recipe: recipelion.com)
———————————-

Sweet ‘n Sour Glazed Pork Chops

32 oz. bone-in pork chops (3/4″ – 1″
thick”)
kosher salt/ground black pepper
2 T. unsalted butter
1/4 C. balsamic vinegar
3 T. honey
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 pinch crushed red pepper flakes
(optional)

kosher salt/ground black pepper
=
Preheat oven 400 degrees F.
Season chops with salt/pepper, to taste.
Melt butter in large oven-proof skillet over
medium-high heat – add chops & sear on
both sides until golden brown, 2-3 minutes.
Place in oven & roast 8-10 minutes (until an
internal temperature of 140 degrees F. is
reached).

Sweet n’ sour glaze:

Combine balsamic vinegar, honey, garlic,
oregano, basil, thyme & red pepper flakes
in a small saucepan over medium heat.
Season with salt/pepper, to taste. Bring
to a boil; reduce heat & simmer until
slightly thickened, about 5 minutes.
Serve chops immediately with glaze.
Serves 4

(recipe: yummly.com)
——————————-

Cheesy Bacon/Yellow Squash
Casserole

4-5 medium yellow squash, sliced
into round pieces (unpeeled)
4 slices bacon, cooked crisp/
crumbled (*save drippings)
1/3 C. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. dried parsley (or 1 1/2 tsp.
fresh, chopped)
1/2 tsp. minced garlic
2 tsp. sugar
1 T. bacon drippings
1/4 C. chopped onion (poster
used purple – can use white or
green onions)
1 C. cracker crumbs (could use
Ritz/crushed or Cheese-it’s/
crushed)
1 C. Cheddar cheese, shredded
(or your choice of flavor)

Preheat oven 350 degrees F.
Spray 2-3 qt. baking dish with
nonstick cooking spray. Place
sliced squash in a bowl. In
another bowl combine & whisk
olive oil, black pepper, salt, basil,
parsley, garlic, sugar, bacon drippings
& chopped onion – pour over squash
& toss to cover all squash. Spread a
layer of squash in prepared dish; sprinkle
on half the cracker crumbs, half bacon &
half shredded cheese. Top with another
layer of squash & repeat layer. Cover with
foil & bake 50-55 minutes until squash
is done. Serves 6-8

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

Avocado, Orange & Spinach salad

1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Crockpot Taco Chicken

4 boneless, skinless chicken breasts
1 (29 oz) can black beans, drained/
rinsed
1 (16 oz) jar salsa
1 (10.5 oz) can tomatoes w/green chilies
(like Ro-Tel)
2 T. taco seasoning mix
8 oz. cream cheese cut into cubes

Spray insides of crockpot with
nonstick spray. Place chicken in bottom
of crockpot; add beans, salsa, tomatoes
& taco seasoning on top of chicken & stir
to combine. Cover & cook on Low
6-8 hours. During last 30 minutes of
cooking time add cream cheese & cover.
Cook until cream cheese is melted.
Serves 4

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

Homemade Ice Cream in a Baggie

2 T. granulated sugar
1 C. Half & Half (or light cream)
1/2 tsp. vanilla
1/2 C. coarse salt/canning salt (or table salt)
ice
gallon-sized zip lock bag
pint-sized zip lock bag
-
Mix sugar, Half & Half & vanilla together. Pour
into pint-sized ziplock bag, make SURE it seals
tight. Fill gallon-sized ziplock bag halfway with ice;
pour salt over ice. Place cream-filled bag into ice
filled bag & seal. MAKE SURE BAG IS SEALED
TIGHTLY. Start shaking; shake about 5 inutes
(or 8 minutes if you use heavy cream). Open the
gallon-sized bag; check to see if ice cream is hard;
if not, keep shaking. Once ice cream is done, quickly
run the closed pint-sized baggie under cold water
to quickly clean the salt off the baggie. Open baggie,
insert spoon & enjoy!

(recipe: Facebook)
====================
I don't have any real plans for today - got notified
grandson's baseball game is this evening at 6 -
it's really REALLY hot out (90 degrees F. with a
heat index of 99 degrees F). Husband wasn't
happy to hear we might be sitting outside (we
might not end up going, depends on husband's
mood.)

Am planning on making a big meatloaf for dinner.

Our gas prices are jumping around AGAIN:
A few days ago they were at $3.09/9 and 
now they're back to $2.89/9 - YAY! Crazy.

Was SUPER tired of working on one of the
yellow baby blankets (yarn was heavy,
which made blanket in my lap VERY heavy) -
decided yesterday I'd had enough so I 
finished it (early). It's wide enough to use the
width as the length, so that's what I did:


Hope you have a GREAT day - stay COOL &
remember to drink lots of liquids - stay
hydrated! 

Hugs;

Pammie

Saturday

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

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

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

Millionaire’s Pie

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

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

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

(recipe:  mrfood.com)
———————————-

Crockpot Chili Cheese Casserole

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

extra Fritos corn chips – for garnish,
if desired

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

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

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

2 C. shredded Pepper Jack cheese

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

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

Summer Vegetable Cobbler

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

Biscuit Topping:

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

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

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

“Slider Casserole”

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

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

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

Bacon-wrapped Chicken Roll-ups

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

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

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

Jalapeno Popper Pimento Cheese
(spread/dip)

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

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

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

Hot Fudge Pudding Cake

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

Whipped cream or Cool Whip-
garnish

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

(recipe: 77recipes.com)

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

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

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

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

Hope you’re having a good day!

Hugs;

Pammie

and here’s a NEW week – already!

I don’t know about you – but for me, time seems to be rushing by – EVERY week! Was able to attend a wedding on Saturday of my close friend’s granddaughter – it was lovely. Only one problem: it was raining, off & on all the way there! When I got to the church we were informed the bride REALLY wanted it to be an outside wedding, so we waited. (I didn’t know they had a gazebo all decorated and waiting). The rain let up and we walked this lovely garden path to the gazebo. Along the way there were people handing out clear garbage bags – they were to drape over our chairs because they didn’t have enough time to wipe them all down! HA! Got a few little drops during the ceremony, but for the most part, it went VERY nicely.  Reception decorations and food were on a “Country” theme – lots of lanterns, old window frames, tiny cactus plants on each table – food was totally ‘country’: pulled pork sandwiches, mashed potatoes, BBQ smoked pork & chicken, salad, corn muffins and something I hadn’t heard of before: mac & cheese with CORN in it! (they said it’s the ‘new’ thing – not for this woman…didn’t sound tempting). The cake was lovely – white with BLACK frosting flowers (another ‘new’ thing). Turns out the cake was flavored with Earl Gray English Breakfast tea & cream cheese frosting (not too sweet – interesting flavor). While we’re sitting there waiting for things to start (the actual EATING part) my friend (Bride’s grandma and her daughter) came over to say: “We heard you have some experience cutting cakes – would you cut the cake for us?” (ME??? Yes, I’ve cut MANY sheet cakes in my day for my special needs group – but not a multi-tiered cake!) I grabbed my other friend (leader of our special needs group) and told her she was going to be my “Plate Handler” – we got it done (cake was a little dry & kept falling apart as I sliced it, but people didn’t seem to mind – the cake was eaten!). That’s my interesting event for the weekend.

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

Easy Coconut Cream Pie

1 (rolled) refrigerated pie crust
(from a 14.1 oz pkg
2 C. milk
3 eggs
1 C. sweetened flaked coconut
1/2 C. sugar
6 T. flour
1 T. butter
1 tsp. vanilla
1/8 tsp. salt
2 C. Cool Whip, thawed

Unroll pie crust & press into a 9-inch
pie plate – flute edges. Bake pie shell
accordg. to pkg. directions – let cool

In medium saucepan over medium
heat, whisk remaining ingredients
(except Cool Whip). Cook 5-7 minutes
until thickened – pour into pie shell.
Chill at least 4 hours or until set.
Spread Cool Whip over pie & serve
(OR) cover & keep chilled until ready
to serve. Serves 8

NOTE: You can also sprinkle 1/4 C.
toasted coconut on top of the pie
before serving.

(recipe: mrfood.com)
——————————

Honey Mustard Chicken Salad

Dressing:
1 1/2 T. Dijon mustard
1 1/2 T. honey
1 1/2 T. cider vinegar
1 1/2 T. olive oil
1/4 tsp.
1/4 tsp. black pepper

Salad:
1 chicken breast
1/2 T. oil
5 C. Romaine lettuce, roughly
chopped
10 cherry tomatoes
6 spears asparagus
1/2 ripe avocado, thinly sliced
1.5 oz. bacon, cooked/chopped

Place all dressing ingredients in a
jar with a lid & shake well.
Cut chicken in half horizontally;
sprinkle with salt/pepper – drizzle
2 tsp. dressing over chicken. Heat
a non-stick pan over high heat until
smoking. Add asparagus – cook 3
minutes until they are a little black
but still firm – remove from pan.
Add oil to skillet & cook chicken about
2 minutes per side until cooked through.
Transfer to a plate, cover loosely with foil
& let rest 5 minutes – slice thinly.
Place lettuce in a bowl; drizzle a bit of
dressing over lettuce & toss then transfer
to a serving platter. Top with cherry
tomatoes, asparagus, avocado & chicken.
Sprinkle with bacon & drizzle remaining
dressing over top. Serves 2

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

Smothered Green Beans

4-6 slices bacon
3 celery ribs, chopped
1 lb. fresh green beans,
trimmed
1 onion, chopped
1 red bell pepper, seeded/
chopped
3 plum tomatoes, seeded/
chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. black pepper

Cook bacon in large skillet until
crisp; remove & drain on paper
towels, reserving 2 T. drippings
in skillet. Crumble bacon. Cook
celery & next 3 ingredients in
hot drippings over medium-high
heat 10-12 minutes. Add tomatoes &
remaining 4 ingredients; cook 5
minutes until beans are tender,
stirring often; stir in crumbled
bacon. Serves 6

(recipe: mrfood.com)
—————————–

Crockpot Lemon Herbed Chicken
& Red Potatoes

4 bone-in chicken thighs
2 T. olive oil, divided
4 cloves garlic, minced
3/4 C. chicken broth
1 yellow onion, cut into
large chunks
1 lb. baby carrots
1 lb. red potatoes, cut into
chunks
1 tsp. kosher salt
1/2 tsp. black pepper
1 T. dried oregano
1 tsp. lemon-pepper seasoning
3 T. fresh lemon juice

In large skillet over medium-high
heat add 1 T. olive oil. Pat chicken
dry using paper towels & place in
skillet. Let chicken brown 5 minutes;
using tongs, turn chicken over &
brown 5 minutes more on other side.
Remove & place on a plate. Add
garlic & saute 30 seconds; add chicken
broth. Place chicken in crockpot &
lightly salt/pepper it. Pour in juices,
garlic & browned bits from pan. Add
onions, carrots & potatoes. Sprinkle
with salt/pepper, oregano & lemon
pepper. Drizzle 1 T. olive oil on top
then drizzle lemon juice over. Cover
& cook on Low 4-6 hours until
chicken & veggies are cooked. Scoop
potatoes, carrots & chicken onto
serving plates. (NOTE: if you enjoy
crispy skin on chicken – stick chicken
under broiler a few minutes)
Serves 4

(recipe: 365daysofcrockpot.com)
——————————

Tex-Mex Stuffed Peppers

1 C. instant white or brown rice,
cooked accordg to pkg. directions
2 tsp. olive oil
1/2 lb. ground beef
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (15 oz) can whole kernel corn,
divided
1 (15 oz) can pink beans, drained/
rinsed
1/2 C. sour cream
1/4 C. chopped fresh cilantro
4 large red or green bell peppers,
stem ends neatly cut out – seeded
(will be stuffing ‘standing up”)
1/2 C. shredded Monterey Jack cheese

Preheat oven 375 degrees F.
Spray a shallow roasting pan with
nonstick cooking spray. Heat oil in
large skillet over medium heat; add
gr. beef & cook until no longer pink/
drain (about 5 minutes). Add chili
powder, cumin, oregano, garlic
powder, salt/pepper – cook 1 minute.
Add cooked rice, corn, beans & sour
cream – cook 1 minute to heat
through. Remove from heat & stir in
cilantro. Stuff peppers with beef
mixture & arrange peppers “standing
up” side-by-side in prepared pan. Top
with shredded cheese & bake until
peppers are soft & cheese is golden,
about 30 minutes. Serves 4

(recipe: cookstr.com)
———————————

Fruity Spinach Salad

2-3 C. fresh spinach
1 C. strawberries, cut into
pieces
1 C. blueberries
1/2 C. walnut pieces
1 large apple, chopped
1 large pear, (cored)/
chopped

Combine all ingredients in large
bowl. (You can add a dressing
to salad or let each person
add their own dressing).
Serves 6

NOTE: You can add all kinds of
fruits & nuts: sliced kiwi, oranges,
bananas, almonds.

(recipe: thesouthernladycooks.com)
—————————
1-Pan Chicken & Summer Veggies

1 lb. boneless skinless chicken cutlets
2 tsp. dried basil
salt/pepper
2 T. olive oil, divided

Sauce:
1 C. yellow squash, cut into 1″
pieces
1 C. green beans, cut into 2″ lengths
1/2 yellow onion, diced
2 ears corn-on-the-cob, cut off cobs
2 cloves garlic, minced
1/2 C. chicken broth
1/2 tsp. salt
1/4 tsp. crushed red pepper
2 tsp. thyme leaves
1 1/2 C. cherry tomatoes, halved
1/2 C. heavy cream
1/4 C. Parmesan cheese, shredded
pepper, to taste

Pat chicken dry & season each on both
sides with salt/pepper & dried basil. In
a large saute pan over medium-high heat
add 1 T. olive oil. Add as many cutlets as
will fit comfortably in pan without over-
crowding. Cook about 3 minutes until golden
brown on first side – flip & cook 2-3 minutes
more until just cooked through. Transfer to
a plate & cover with foil – repeat with
remaining chicken. After all chicken has
been cooked & removed from pan, add
yellow squash, green beans & onions to
skillet with remaining oil – reduce heat
to medium. Cook 3-4 minutes until soft
& beginning to brown. When veggies in
skillet are soft, add corn & garlic -cook
1 minute more, stirring frequently. Pour
chicken broth into skillet then stir to
scrape up anything sticking to bottom of
pan. Add salt, red pepper flakes & thyme –
cook 2 minutes until broth has reduced
by half. Reduce heat to Low & stir in
tomatoes & heavy cream; add cooked
chicken & any accumulated juice back
into skillet. Let simmer until chicken is
reheated & sauce has thickened to
desired consistency. Remove from heat,
sprinkle with Parm. cheese & black pepper –
serve immediately. Serves 4-6

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

Orange Creamsicle Pudding

1 (3 oz) pkg. orange Jell-O
1 C. boiling water
1 C. ice cold water
1 (3.5 oz) pkg. instant vanilla
pudding mix (reserve 1 T.)
3 C. heavy cream
3/4 C. powdered sugar
1 1/2 tsp. vanilla

In a large bowl combine Jell-O &
boiling water – stir until dissolved.
Stir in cold water & let stand 5
minutes. Beat in dry pudding mix
until thoroughly combined –
refrigerate 10 minutes. In large
bowl beat heavy cream, reserved
1 T. pudding mix, powdered sugar &
vanilla until stiff peaks form. Fold
half of whipped cream into Jell-O
mixture until thoroughly combined.
Divide half of pudding mixture into
6 parfait glasses or a serving bowl.
Layer evenly with remaining whippe
cream & top with remaining pudding
mixture. Refrigerate 1 hour until ready
to serve. Serves 6

(recipe: mrfood.com)

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

One thing became apparent at the wedding –
it was overcast & chilly – I wore a light white
blouse (no sweater or covering). As I went
through the day I got to remembering a
shawl I knit about four years ago for a friend
who was getting married – maybe I could knit
one for me! I have a particular yarn in mind
(IF it’s still in my yarn stash – was gifted it
many years ago: very fine white – not sure
if it’s angora, but would make a very nice
shawl – if I still have it AND if there’s enough
of it!). I also began to peruse ETSY.com –
great place to find all kinds of handmade
items – YES, they have several very nice knit
white shawls for under $30.00 – we’ll see
where this is going. Don’t think I will be
needing it any time soon (no more weddings
this summer, that I know of!).

Today is very warm – 84 degrees F. and sunny;
middle son is considering going to the beach
to read & sun himself. (Yes, I could go, but being
VERY fair, I burn like a lobster after around 10
minutes in the sun WITH all kinds of sun blockers).
Years ago, when the boys were younger, people
would look at me like some sort of strange person
(YES – I’m strange, but in another way – hehehe)
because I would have a huge sun hat on, sun glasses,
my husband’s old white dress shirt with sleeves rolled
up a bit and a bit beach towel wrapped around my legs.
It worked for me! I’ve had enough very bad sun burns
in my day that I know better.

Hope you’re enjoying this mid-June day!

Hugs;

Pammie

Sunday Evening

I feel like I’m ‘Back to ME’ again – had a great choir practice this evening followed by evening church and communion – I’m ‘fueled’ and ready to regain the land of the living – so to speak.

There are SOooooo many recipes to share, I’ve decided to keep on, especially since I always give the source of each recipe on this blog. Here goes:

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

Strawberry Cream Cheese Icebox Cake

2 lb. fresh strawberries, washed, tops
cut off & sliced 1/4 inch
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room temp.
1 (14 oz) can sweetened condensed milk
2 (3.4 oz, ea) pkgs. instant cheesecake
flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/divided

Spray 9 X 13″ baking dish with nonstick
cooking spray. Line bottom with graham
crackers. In large bowl combine cream
cheese & sweetn’d cond’ milk – using elec
mixer, beat until smooth & creamy. Add
pudding mixes & milk – continue mixing on
Low 4-5 minutes until it starts to thicken.
Fold in 2 C. Cool Whip until smooth. Pour
half of cream cheese mixture over graham
crackers. Arrange a single layer of straw-
berry slices over cream cheese mixture &
top with another layer of graham crackers.
Cover with remaining cream cheese mixture &
top with another layer of sliced strawberries.
Cover & refrigerate 6-8 hours.
When serving, top with remaining Cool Whip.
Crush remaining graham crackers & sprinkle
over top.

(recipe: Tasty Recipes)
——————————

Crockpot Cheesy Salsa Chicken/Rice

1 lb. boneless skinless chicken breasts,
cubed
2 (10.75 oz, ea) cans Cheddar cheese soup
1 (16 oz) jar chunky salsa
1 1/4 C. water
1 1/4 C. uncooked long-cooking rice
(NOT minute rice)

Mix all ingredients in crockpot;
cover & cook on Low 5 hours –
(it’s done when chicken & rice
are tender). Serves 6-8

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

Chunky Gazpacho Salad

5 roma tomatoes, chopped into
1-inch chunks
1 yellow bell pepper, chopped
2 ribs celery, chopped
1/2 English cucumber, chopped
2 green onions, sliced (green &
white parts)
1/3 C. fresh parsley, finely chopped
2 T. spicy vegetable juice
1/2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. olive oil

Combine tomatoes, bell pepper,
celery & cucumber in a large
bowl with green onions & parsley.
In small bowl whisk vegetable juice,
vinegar, Wors. sauce, Dijon mustard,
salt/pepper. Slowly whisk in olive
oil until well combined; pour over
salad & toss mix well. Refrigerate
30 minutes to allow flavors to combine.
Serves 4-6

(recipe: lisasdinnertimedish.com)
———————————

Grilled Maple Pork Chops

6 T. maple syrup
6 T. balsamic vinegar
3/4 tsp. salt
3/4/ tsp. ground black pepper
4 boneless pork loin chops (1 1/2
inches thicken & 12 oz, each)

In small bowl whisk syrup, vinegar,
salt/pepper until blended – pour
1/2 C. into a large ziplock bag. Add
chops – seal bag & turn to coat.
Refrigerate 1 hour (reserve
remaining marinade for basting)

Oil grill & bring to medium heat.
Drain chops (discard marinade in
bag). cook chops, covered, over
medium heat OR broil 4 inches from
heat 13-17 minutes until a thermometer
reads 145 degrees F., turning occasionally
& basting with reserved marinade during
last 5 minutes. Let stand 5 minutes before
serving. Serves 4

(recipe: tasteofhome.com)
——————————–

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s Original baked
beans
1 lb. mild sausage
1/2 C. chopped white onion
2 T. brown sugar
1 T. McCormick Grill Mates
Smokehouse Maple
2 T. ketchup
2 T. mustard
1/3 C. maple syrup

Preheat oven 300 degrees F. Brown
sausage in skillet & drain. Combine
with all other ingredients in a casserole
dish with a lid. Bake 2 hours until
desired consistency. Serves 8-10

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

Chicken & Asparagus Quiche

2 (9 inch, ea) pie crusts
2 T. butter
2 T. olive oil
1 T. garlic, minced
1 onion, chopped
1 bunch asparagus, ends 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 in two 9″
pie pans & bake 10-12 minutes
until lightly golden.

Reduce oven temp. to 375 degrees F.

In large skillet melt butter & olive
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 of chicken in each crust,
followed by half veggies per
crust & half egg mixture into
each crust. Top with remaining
cheese. Bake, uncovered, 30-35
minutes. Makes 2 quiches, each
serving 4-6

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

4-Ingredient Almond Joy Cookies

1 (14 oz) bag sweetened shredded
coconut
1 (14 oz) can sweetened condensed
milk
2 C. semi-sweet chocolate chips
2/3 C. lightly salted chopped almonds

Preheat oven 325 degrees F.
Line large baking sheet with parchment
paper. In large bowl combine coconut,
cond. milk, choc. chips & almonds –
stir until combined. Fill a small bowl
with a little warm water.Using a scoop
or tablespoon, scoop dough onto sheet.
Dip your fingers in the water & gently
pat down tops of each cookie to form
discs (or use the back of a spoon
dipped in water). Bake 14-17 minutes
until edges start to turn brown. Cool
on baking sheet a few minutes then
transfer to wire rack to cool completely.
Makes 3 dozen

(recipe: tiphero.com)

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

Our weather this past week has gone from the
80’s/90’s down to the 60’s today with overcast
clouds & intermitant rain – it’s OK – all the beautiful
flowers & growing things need the rain.

I’m still plugging away at the three baby blankets
with a short pause to (once again) correct slight
mistakes in 2 out of 3…sometimes ya ‘got it’ and
sometimes ya just don’t! I’m determined to finish
all three of them.

OH! Gas prices dropped a bit from $3.?? down to
$2.89/9 – not great but better than into the Three
dollar range, right? Makes my little Scots heart
glad to see any drop in price!

Hope that you are having a good day/evening –

Hugs;

Pammie

It’s Saturday – again

Not quite like the other day when it was sunny & in the 70’s – today it’s rainy, chilly & gloomy (temp. 63 degrees F.). Looking at the coming week, it looks like we won’t have sun & 70’s until around Tuesday – that’s OK…life goes on, right?

GUESS WHAT! My Knitting Mojo is back! Yesterday I decided to attempt to figure out where I went so terribly wrong on both baby afghans – took me a bit, but they are both UP & running again! YAY! (If you’re counting, that makes 3 I’m working on now – 2 yellow, one multi-colored – all charity knits). I thought it was amusing last night while at my special needs group’s Gym Night one lady started talking about going to a garage sale where they had a lot of yarn for sale at great prices (she said: “Pam, you SHOULD have been there! I’ll be you’d buy the place out!”) I told her I have 3 very large Tupperware bins full of yarn plus several garbage bags full, so it would not be something I’d consider at the moment. She looked quite shocked that I would have that much until I told her I do charity knitting – guess that made sense to her, then.

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

Banana Pudding Dip

1 (3.4 oz) pkg. instant banana
pudding mix
1 1/2 C. milk
8 oz. cream cheese, softened
3 T. sugar
1 C. Cool Whip, thawed
1/2 C. diced fresh bananas

Suggested Dippers:
Vanilla Wafers, shortbread slices,
graham crackers and/or fresh
fruit, for serving

Garnish:
Whipped cream & vanilla wafer
crumbs  (optional)

In medium bowl whisk pudding mix &
milk until smooth. Using an elec. mixer
beat cream cheese & sugar until smooth.
Add pudding mixture & beat well. Fold
in Cool Whip & refrigerate until ready
to serve.  Serves 8

Just before serving:
Top with chopped bananas & garnish
with whipped cream & cookie crumbs
if using.

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

Baked Mushroom Chicken

4 boneless skinless chicken
breast halves (1 lb)
1/4 C. flour
3 T. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1/3 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions

Preheat oven 375 degrees F.
Spray a 11 X 7″ baking dish with
nonstick cooking spray. Flatten
each chicken breast to 1/4″
thickness*. Place flour in zip lock
bag; add chicken (a few pieces at
a time) – seal & shake to coat. In large
skillet brown chicken in 2 T. butter on
both sides – transfer to prepared dish.
In same skillet saute mushrooms in
remaining butter until tender. Add
broth, salt/pepper – bring to boil &
cook 5 minutes until liquid is
reduced to 1/2 C. – spoon over chicken.
Bake, uncovered, 15 minutes until
chicken is no longer pink. Sprinkle with
cheese & green onions. Bake 5 minutes
longer until cheese is melted. Serves 4

*To flatten – place chicken in ziplock bag;
seal & pound out chicken using a meat
mallet (if you have one) or a rolling pin
to 1/4 inch thickness.

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

Sausage & Cheese Grits Muffins

1/2 lb. pork sausage, cooked/drained
1 1/2 flour
3/4 C. quick-cooking grits
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 T. (or 1/4 C.) butter, melted
2 eggs
1 C. buttermilk
2 T. honey
1 C. shredded Cheddar cheese

Preheat oven 400 degrees F.
Spray 12-cup muffin tin with
nonstick cooking spray.
In medium bowl whisk flour, grits,
baking powder, baking soda & salt.
Stir in melted butter, eggs, buttermilk &
honey – mix well. Fold in cooked/crumbled
sausage & cheese. Add batter to muffin
tins & bake 20-25 minutes until
golden brown. Makes 12 muffins

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

Crockpot Pepperoni Pizza Penne

2 lb. ground beef or turkey, browned/
drained
1 (8 oz) pkg. penne pasta, cooked
1 (16 oz) pkg. shredded mozzarella
cheese
1 (10 3/4 oz) can tomato bisque
2 (14 oz, ea) jars pizza sauce
1 (7 oz) pkg. sliced pepperoni

Place half of ground meat in bottom
of crockpot – layer half of cooked
penne on top. Sprinkle half of cheese
on top & pour half of soup on top.
Pour 1 jar pizza sauce over top &
layer half of pepperoni on top =
repeat layering with remaining
ingredients. Cover & cook on Low
4 hours. Serves 6

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

Crockpot Cinnamon Roll Casserole

1 (12.4 oz) can refrigerated
cinnamon roll dough
1/2 C. whipping cream
4 eggs
2 tsp. vanilla
3 T. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
(sugar icing – optional, often
included in dough container)

Remove dough from can; cut
each piece into quarters. In large
bowl combine whipping cream,
eggs, vanilla, maple syrup, cinnamon
& nutmeg; whisk until smooth.
Place three-fourths of quartered
pieces in bottom of 4-quart crockpot.
Pour cream mixture on top & layer
remaining pieces on top. Cover &
cook on High 1 hour 45 minutes. If
your dough came with icing, drizzle
over warm casserole before serving.
Serves 4-6

NOTE: For a more festive flavor: omit
nutmeg & mix zest of 1 clementine
orange with 1 T. granulated sugar –
sprinkle over top of casserole instead
of using icing.

(recipe: cooktopcove.com)
————————————

Crunchy Asian Coleslaw

1 (3 oz) pkg. oriental or beef Ramen
noodles, crushed (discard seasoning pkt)
1 bottle Marzetti Simply Dressed Ginger
Sesame Vinaigrette
3 C. ready-to-eat coleslaw mix
2 C. broccoli slaw
4-5 green onions, chopped

Preheat oven 350 degrees F.
Break up or crush Ramen noodles &
place in single layer on medium
baking sheet – bake 10 minutes until
lightly golden. Remove from oven &
cool completely. In large bowl add
coleslaw, broccoli slaw, green onions &
cooled noodles. Pour vinaigrette over
mixture & lightly toss. Serve immediately
to retain it’s crunchiness.
Serves 4-6

NOTE: If you can’t find the vinaigrette:

Homemade Dressing:

1/2 C. peanut oil
1/4 C. sugar
6 T. rice vinegar
1/2 tsp. salt
1/4 tsp. black pepper

Combine all dressing ingredients &
mix well. Pour over salad mixture &
lightly toss

(recipe: mommyskitchen.net)
———————————
Tuna Pasta Casserole

2 1/2 C. multigrain or whole grain rotini
pasta (or your choice of pasta)
3 tsp. corn oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) container sour cream
2 oz. cream cheese, softened
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 C. frozen peas, thawed
2 (5 oz, ea) cans solid white albacore
tuna in water, drained
1/2 C. shredded Cheddar cheese
2/3 C. crackers, coarsely crushed

Preheat oven 375 degrees F.
Cook pasta 2 minutes less than pkg.
directions; drain. Spray 9 X 13″ baking
dish with nonstick cooking spray.
In large bowl mix oil, soup, sour cream,
milk, cream cheese, pepper & garlic
powder until well mixed. Stir in peas,
pasta, tuna & Cheddar cheese then
place in prepared dish, spreading out
evenly. Bake, uncovered, 20 minutes.
Remove from oven & sprinkle top with
crushed crackers. Bake 15-20 minutes
more until top is lightly brown & sauce
is bubbling. Let cool 10 minutes before
serving. Serves 10-12

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

No Bake Peanut Butter/Oat Cookies

2 C. sugar
1/2 C. milk
1 (8 T.) stick unsalted butter
1/4 C. unsweetened cocoa powder
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 T. vanilla

Line a baking sheet with waxed paper
or parchment. In medium saucepan
bring sugar, milk, butter & cocoa to a
boil over medium heat, stirring
occasionally. Let boil 1 minute; remove
from heat & stir in oats, & peanut butter;
stir to combine. Drop teaspoonfuls of
mixture onto prepared sheet & let
stand at room temperature about 30
minutes until cooled & hardened.
Refrigerate in airtight container up to
3 days. Makes about 60 cookies

(recipe: foodnetwork.com)

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

So – today is/was also the wedding day
of Prince Harry & Megan Markle – did
you get to watch it on TV? I had forgotten
about it until my husband spotted it on
TV so I watched it (on 3 different channels,
since each one cut out – never did get to
see the entire thing, but that’s OK – all
went well.) I find it interesting looking at
the various HATS the women wore – all
the “Fascinators” (those little or big things
that just sort of sit on the top or to the side
of the head – not exactly a HAT). One woman
had one on that looked like a paper plate
with a little thin ribbon – looked like something
a kindergartner would make for their mom!
Oh well – that’s “fashion” for ya!

Just put a pork roast with carrots, potatoes,
chopped onion, mushrooms & cranberry
sauce in crockpot for dinner tonight. If you’ve
never tried it – cranberry sauce adds a nice
tart/sweet taste to pork. (also had salt/
black pepper, Worcestershire sauce & garlic
powder.) I LOVE using my crockpot – you can
throw all the ingredients in and, in hours,
have a complete meal all cooked! YAY!

Have a SUPER GREAT day!

Hugs;

Pammie