It’s Friday!

It’s another nice day out, sunny & breezy – right now it’s 57 degrees F. with a high expected of 64! YAY! We now have daffodils & hyacinth blooming and we finally saw our two (adult) rabbits in the back yard yesterday. Every year we look for them and haven’t seen them in almost a YEAR! I really am glad they (or their offspring) are still around. This morning found husband & I getting up early to take my van into the dealership – the heater fan makes a loud humming noise when you put it on medium to high. We were driving the other day & husband turned on the heat – we heard a funny sound then the loud hum noise s0 we’ll see what that’s all about when the dealership calls back. Went out to breakfast at our favorite spot: Village Place – casual dining, friendly staff, big portions – what’s not to like!?

Here’s the teal & white baby blanket I finally finished; it’s going to the Detroit Veteran’s Hospital for their September baby shower for vets wives.

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

Rice Krispie Peanut Butter Balls

1 C. corn syrup
1 C. powdered sugar
1 C. peanut butter
1 tsp. vanilla
4 C. Rice Krispies cereal

Lay sheets of waxed paper
on baking sheets.
In very large saucepan stir
together corn syrup & sugar –
bring to boil, stirring constantly.
Remove from heat & add peanut
butter & vanilla; stir until smooth
then stir in cereal. Drop by spoonfuls
onto waxed paper. Cool slightly &
roll into balls. Makes 3 dozen

(recipe: creationsbykara.com)
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Chicken Cornbread Casserole

1/3 C. milk
1 egg
2 T. unsalted butter, melted
1 (8.5 oz) box corn bread mix (Jiffy)
1 (10 oz) can enchilada sauce
1 C. salsa
1 (4 oz) can green chilies, drained/
chopped
1 (14 oz) can whole kernel corn
2 C. cooked chicken breast, shredded
1 1/2 C. Mexican 4-cheese blend, cheese,
shredded
1 T. fresh chopped cilantro (optional)
1 tsp. ground cumin
1/8 tsp. red pepper flakes

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl stir milk, egg, butter & cornbread
mix until well incorporated – pour into
prepared dish. Bake 15-20 minutes
until just set. Combine enchilada
sauce, salsa, green chilies, corn, cumin
& red pepper flakes in a bowl. Remove
cornbread from oven; poke top of
cornbread all over with a fork & pour
enchilada sauce mixture over top.
Spread shredded chicken on top &
sprinkle cheese all over top. Return
to oven & bake 15-20 minutes longer
until cornbread is cooked through &
cheese is melted. Remove from oven
& let cool 5-10 minutes before
cutting. Garnish with cilantro &
serve hot. Serves 6

(recipe: 12tomatoes.com)
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Porkchop/Potato Casserole

6 large pork chops
6 medium potatoes-peeled/
salt/pepper, to taste
cut into round slices
flour
1 large can cream of mushroom
soup
1/2 (soup can) water
oil for frying

Preheat oven 350 degrees F.
In 9 X 13″ baking dish layer
sliced potatoes & sprinkle
with salt/pepper. Coat pork
chops with flour. Heat oil in
large skillet & brown chops
on medium-high heat, flipping
to brown both sides. Arrange
cooked chops on top of sliced
potatoes. Heat soup with water
in saucepan & pour over chops/
potatoes. Cover with foil & bake
1 1/2 hours. Serves 4

(recipe: easyrecipesly.com)
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Crockpot Stuffed Pepper Soup

1 lb. ground beef
1 C. onion, diced
1 (14.5 oz) can diced tomatoes,
juice included
with roasted garlic & onions
(Red Gold)
2 C. green or red peppers, chopped
1 (15 oz) can tomato sauce
3 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 C. cooked rice

In skillet brown ground beef &
onions over medium heat; drain &
place in crockpot. Add rest of
ingredients; cover & cook on Low
6-8 hours. Serves 8

(recipe: recipesthatcrock.com)
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Ham ‘n Grits

3 C. water
3/4 C. quick cooking grits
1/2 tsp. salt
4 T. butter or margarine
2 eggs, beaten
1/4 tsp. garlic powder
1 C. cooked ham, chopped
1/4 C. green onions, chopped (can
use regular onions)
several drops hot sauce (optional)
1 C. shredded Cheddar cheese (or
cheese of your choice), divided

Preheat oven 375 degrees F.
Spray a large casserole dish with
nonstick cooking spray (Poster
used a 9 X 5″ loaf pan)
In a large pot bring water & salt to
a boil; add grits & cook 5 minutes
until thick. Remove from stove &
add butter, eggs, garlic powder,
ham, green onions, hot sauce & half
the cheese. Mix well & pour into
prepared dish. Bake 30-35 minutes
uncovered.

(recipe: thesouthernladycooks.com)
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Roasted Asparagus & Spinach Pasta
Salad

8 oz. penne (or any tubular pasta),
uncooked
1 lb. fresh asparagus, cut into 1″
pieces
2 T. olive oil
1/4 tsp. salt
3 C. fresh baby spinach
2 T. toasted sesame seeds
1 C. coarsely chopped cashews
1/2 C. shredded Parmesan cheese

Dressing:
1/2 C. olive oil
1/2 C. chopped green onions
1 clove garlic, finely minced
5 T. white wine vinegar
2 T. soy sauce
1 tsp. toasted (dark) sesame oil
1 tsp. Dijon mustard

Cook pasta accordg. to pkg. directions;
rinse & drain.
Preheat oven 400 degrees F.
Lay asparagus on a baking sheet &
drizzle 2 T. olive oil – toss to coat &
sprinkle with 1/4 tsp. salt. Roast
asparagus 8-10 minutes until it’s
crisp/tender – stir after 5 minutes.
Remove & let cool.
Place all dressing ingredients (except
for oil) in a blender – pulse a few times
to mix. With blender running, add oil in
a steady stream (SEE NOTE). Mix the
pasta, spinach, asparagus & sesame
seeds in a large bowl. Toss in dressing
& top with cashews & cheese.
Serves 6-8

NOTE: Poster said: You have to remove
the little glass thing in the lid (so as to
prevent making a mess) cover most of
the hole with a paper towel while
you’re adding the oil

(recipe: bakeatmidnite.com)
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Beef & Pepper Skillet

1 lb. ground beef
1 (14.5 oz) can diced tomatoes
with green chilies, undrained
1 (14.5 oz) can beef broth
1 T. chili powder
1/4 tsp. salt
1/8 tsp. garlic powder
2 C. instant brown rice
1 medium red pepper, sliced
1 medium green pepper, sliced
1 C. shredded Colby-Monterey
Jack cheese

In large skillet cook beef over
medium heat 6-8 minutes until
meat is no longer pink; drain. Add
tomatoes, broth, chili powder, salt &
garlic powder – bring to boil. Stir in
rice & peppers; reduce heat & simmer,
covered, 8-10 minutes until liquid is
absorbed. Remove from heat; sprinkle
top with cheese & let stand, covered,
until cheese is melted. Serves 6

Freezer option:
Before adding cheese to recipe, cool
beef mixture. Freeze beef mixture &
cheese separately in freezer containers.
To use: partially thaw in fridge overnight.
Heat mixture in saucepan, stirring
occasionally & adding a little broth if
necessary. Sprinkle top with cheese &
let cheese melt.

(recipe: tasteofhome.com)
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Cherry Pie Cookies

1 C. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1/3 C. sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 C. flour
1 can cherry pie filling
melted white chocolate, for
drizzling on top

Preheat oven 350 degrees F.
Spray mini muffin pan with
nonstick spray. Cream sugar &
butter together; add egg &
vanilla; mix. In separate bowl,
combine sour cream, salt & soda.
Add flour & sour cream to butter
mixture, beat until smooth. Scoop
dough out* into muffin cups. (no
need to roll out dough, it will bake
the same). Bake 15-18 minutes making
sure they don’t get too brown. Right
after removing from oven use a small
measuring spoon to gently push in
middle of each cookie, forming a cup.
(Don’t push through cookie completely,
just make a well for the pie filling).
Let cookies cool in pan 10-15 minutes
then gently run a thin knife around edges
to remove. Place pie filling in a bowl.
Use a fork to fill each cookie cup with
cherries (poster said her cups held
2-4 cherries, each). When filled, drizzle
tops with melted white chocolate,
if desired. Makes about 30

(recipe: butterwithasideofbread.com)

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

It’s been another busy week; with all that’s
been going on, my back was really hurting
yesterday and I ended up ‘begging off’ of
going to grandson’s baseball game. (Monday:
2 1/2+ hours sitting in a folding chair at
baseball; Tuesday babysitting 1 yr old then
2 1/2 hrs. sitting on a banquet bench at
knit group; Weds. 2 hrs. sitting in folding
chair at library knitting group then 1 1/2
hrs. in folding chair at special needs group)
by Thursday night my back was screaming!
Back is doing better now, I told oldest son
I’d really try to make the Monday baseball
game – we’ll see. The really GOOD thing is:
(other than picking up my van) I don’t have
anything SPECIFIC I HAVE to do or go to
until church Sunday! AND they’re having
what they call “Small Groups” Sunday
evening, so no choir practice, either! YAY!
(don’t get me wrong – I LOVE choir practice!).

Hope you are doing OK (or better) today-
looking at the weather report for tomorrow
there’s a 30% chance of snow! (but, as my
husband reminded me: “It’s ONLY 30%!” so
that’s Ok…I guess).  I’m thinking of making
Pierogies & Polish Sausage for dinner tonight –
it’s been such a ‘busy/crazy/nothing normal”
week, I haven’t cooked like I usually do (and
having middle son home – the one who loves
to eat – it seems funny not having any left
overs in the fridge!)

Enjoy your day!

Hugs;

Pammie

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and sometimes things change . . .

Well, over the weekend life changed again – middle son moved back home (temporarily). It’s a long story but about 3 weeks ago he & his girlfriend of over a year broke up, he lost his job AND his cat ran away. (one of my friends said that sounds like the makings of a Country Western song). We would rather have him here for awhile, getting his life back in order, than him being alone.

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

 Strawberries & Cream Cake

1 box white cake mix (plus egg
whites, oil & water to make cake)
1 (8 oz) pkg. cream cheese, room temp
1/4 C. milk
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
3 C. sliced fresh strawberries
1 (12.75 oz) container strawberry
glaze (found in produce section of
grocery stores)

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ cake – cool
completely. Beat cream cheese, milk
& powdered sugar using elec. mixer
until fluffy & smooth; fold in Cool
Whip & stir to combine. Spread
mixture over cooled cake. Combine
strawberry slices & strawberry glaze;
gently stir until strawberries are
coated with glaze – spread over
cream cheese mixture & refrigerate
until ready to serve.

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

Oven-fried Chicken Drumsticks

2 C. finely crushed potato chips
(6 oz bag)
3 lb. chicken drumsticks
1/4 C. mayonnaise
1/4 C. buttermilk
1/2 tsp. Cajun seasoning

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil; spray generously with nonstick
cooking spray. Place crushed chips
in a zip-lock bag. Pat chicken dry. In
large bowl whisk mayo, buttermilk &
seasoning until smooth. Add chicken;
toss to coat. One at a time, add chicken
to bag & shake to coat with crumbs. Place
chicken on prepared sheet & bake until
coating is golden brown, 35-40 minutes
(depending on size of drumsticks). Serve
immediately; refrigerate any leftovers.
Serves 4

(recipe: Kroger flyer)
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Turkey Tetrazzini

1 lb. fettuccine pasta
2 T. olive oil
4 C. shredded, cooked turkey or
chicken (light & dark meat)
2 C. frozen peas
6 T. (3/4 stick) unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped celery
8 oz. cremini mushrooms, stemmed
& thinly sliced
1 tsp. kosher salt
1 tsp. poultry seasoning
1/4 C. water
1/3 C. flour
3 C. chicken broth
2 C. milk (or Half & Half)
1/2 C. dried bread crumbs
1/2 C. grated Parmesan cheese
1/2 tsp. paprika
2 T. unsalted butter, melted

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions
to al dente; drain & return to pot –
toss with 1 T. olive oil. Stir in
turkey & peas. In large, deep
skillet heat 1 T. oil & 3 T. butter
over medium heat – add onion &
celery, stirring, 2 minutes. Add
mushrooms, salt & poultry seasoning;
cook, stirring, about 2 minutes. Pour
1/4 C. water into pan, stir to get
browned bits from bottom of pan;
cook 1 minute until liquid has nearly
evaporated – remove veggies from
pan. Return skillet to heat, add 3 T.
butter-melt, sprinkle flour into pan &
cook, stirring, about 1 minute. Gradually
add broth, stirring continuously. When
mixture begins to thicken, add milk &
cook, stirring, about 5 minutes until
sauce thickens. Remove from heat;
pour sauce over pasta in a large bowl.
Stir in mushroom mixture – mix well &
pour into prepared dish. In small bowl
combine bread crumbs, Parm., & paprika
with the melted butter – sprinkle evenly
over top of pasta mixture. Bake 30
minutes until heated through & bubbling
& top is golden brown. Allow to cool
5 minutes before serving. Serves 10

(recipe: cookstr.com)
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Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

(recipe: skinnytaste.com)
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Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

(recipe: thesouthernladycooks.com)
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Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
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Garlic Parmesan Potatoes

1 1/2 lb. small red potatoes*
1/3 C. melted unsalted butter
2 large cloves garlic, finely minced
1/3 C. plain breadcrumbs
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. grated Parmesan (or Romano)
cheese
1/2 tsp. oregano
1/2 tsp. paprika

Preheat oven 375 degrees F.
Lightly spray large baking sheet
with nonstick cooking spray. Scrub
potatoes well; dry of any excess
water. Cut each potato in half &
place in large bowl. Mix garlic &
melted butter together – pour
over potatoes. Combine remaining
ingredients & add to potatoes – toss
to coat well. Place potatoes on
prepared sheet & bake 50-60
minutes until golden brown.
Serves 6

*You can use larger red potatoes,
cut them into 1 to 1 1/2 inch
chunks.

(recipe: bakeatmidnite.com)
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Ultimate Chocolate Fudge Bundt Cake

1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 C. sour cream
3 eggs
1/3 C. vegetable oil
1/2 C. water
2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 10-inch Bundt pan.
In bowl of stand mixer, beat all ingredients
except: chocolate chips, until well blended.
Fold in chocolate chips & spoon batter into
pan. Batter will be thick. Bake 50 minutes
to 1 hour. Cool 15 minutes in pan before
turning out onto a wire rack to cool.

(recipe: letsdishrecipes.com)
=========================

Our weather has finally ‘turned’ – it’s a
lovely, sunny day – supposed to get up
to 64 degrees F. REALLY hoping it does,
as oldest grandson has a baseball game
this evening 6:30-8 (and really don’t want
to shiver while watching, if I can help it!).

Hope you have a very enjoyable day!

Hugs;

Pammie

WOW!

View from my dining room window

This is what we woke up to this morning – and there was NO reports of this coming on our weather sites! I’d say it’s about 2 inches. I have to babysit in about 2 hours so am glad it looks like it’s falling off the trees & power lines – maybe it will be gone quickly? One can hope, right?

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

Apple Cinnamon Snickerdoodle
Cookie Bars

Apple Mixture:
1 T. butter
2 large Granny Smith apples,
finely chopped
pinch or two ground cinnamon

Snickerdoodle batter:
2 1/4 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. butter, room temp.
1 C. brown sugar
1/4 C. granulated sugar
2 eggs
1 T. vanilla

Cinnamon Sugar Topping:
2 T. granulated sugar
1 1/2 tsp. ground cinnamon

Melt butter in saucepan – add diced
apples & pinch cinnamon. Cook over
medium-high heat 5-6 minutes. Place
cooked apples onto a paper towel &
refrigerate or freeze to allow to cool
completely.

Preheat oven 350 degrees F.
Spray 9 X 13 baking dish with
nonstick cooking spray or line with foil
for easy removal, leaving foil overhang
on sides to pull out of pan easily.
In large bowl add flour, cream of tartar,
baking soda, cinnamon & salt – whisk
to combine. Using elec. mixer, cream
butter & sugars in a bowl at medium
speed until light & fluffy, 2-3 minutes.
Add in eggs one-at-a-time, then vanilla –
beat until smooth. Stir in dry ingredients
until just combined then fold in apple
mixture. Pour batter into prepared pan
& spread evenly.

Cinnamon-sugar Topping:
Stir together in a small cup or bowl
ingredients until well mixed. Evenly
sprinkle topping over top of batter.
Bake 25-30 minutes until surface springs
back when gently pressed. Cool before
cutting. Makes 20-24 bars.

NOTE: poster also said you can add
some white chocolate chips, pecans or
walnuts on top if you like.

(recipe: thebakingchocolatess.com)
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Breakfast Ham Fritatta

12 eggs
1/2 C. milk
1 lb., cooked/chopped ham
1/2 C. shredded mozzarella
cheese
3 green onions, finely sliced
1 red bell pepper, seeded/diced
1/2 C. frozen corn & peas,
defrosted
salt/black pepper, to taste

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl whisk together eggs &  milk.
Stir in remaining ingredients &
pour into prepared dish. Bake
50-55 minutes until center has set.
Let stand 5 minutes before slicing.

(recipe: withablast.net)
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Baked Sweet ‘n Sour Chicken

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

Sweet/sour sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. distilled white vinegar
1 T. soy sauce
1 tsp. garlic salt

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Rinse
chicken in water then cut into
cubes; season with salt/pepper,
to taste. Heat 1/4 C. oil in
large skillet. Place cornstarch in
a shallow pie plate; beat eggs
in another shallow pie plate.
Dip chicken into cornstarch,
then into beaten eggs. Cook
chicken until browned but not
cooked through then place in
prepared/greased baking dish.
Mix all Sweet/Sour ingredients
in a bowl using a whisk & pour
evenly over chicken. Bake chicken
one hour – turning chicken pieces
every 15 minutes during cooking
time.

(recipe: cookandbliss.com)
———————————
Fried Rice with Cabbage

Rice:
1 C. brown rice
2 1/2 C. water
1/4 tsp. kosher salt

Fried Rice:
1 clove garlic, minced
2 T. finely peeled/minced ginger root
1/2 C. chopped onion
2 C. shredded cabbage
1 C. bean sprouts
1 1/2 T. canola oil (or other high-heat
oil)
1 C. shredded carrots
2 T. soy sauce (optional)
1/2 C. chopped scallions (or basil)-
optional  garnish
1/4 C. sesame seeds (optional) garnish

Rice:
Add rice, salt & water to a saucepan –
stir once – bring to boil over high heat.
Reduce heat to low. Cover & cook 40
minutes (do not remove lid). Remove
from heat & let stand 5 minutes, covered.
Remove lid & fluff rice with a fork. Lay
rice evenly on a baking sheet (do not press
rice down – arrange to fill baking sheet.)
Refrigerate sheet, uncovered, 1 hour (or
up to 10 hours) to cook & dry out the rice.

To Fry Rice:
Add oil to a pan over medium heat; add
onions & ginger – cook about 4-5 minutes
until onions softened slightly. Add cabbage &
carrots – cook 1 minute; add garlic & cook an
additional 30 seconds. Add rice & turn heat
to High. Stir constantly 4 minutes; stir in soy
sauce. Add bean sprouts cook an additional
minute. Serve with optional garnishes sprinkled
on top. Serves 4

(recipe: skinnyms.com)
———————————-

Crockpot Ham & Cheese Soup

1 red pepper, seeded/diced
1 onion, diced
4 cloves garlic, minced
1 T. oil
1 lb. cooked ham, diced
2 (10 3/4 oz, ea) cans Cheddar Cheese
Soup
2 (10 3/4 oz, ea) cans cream of Potato
soup
3 C. Velveeta cheese, cubed
1 (8 oz) pkg. shredded Cheddar Jack or
Monterey Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper, to taste
1 T. garlic/herb seasoning

In a skillet heat oil & cook onion, garlic
& red pepper until tender – add to 6 qt.
crockpot. Add remaining ingredients to
crockpot – mix well. Cover & cook on Low
4-6 hours, stirring occasionally. Serves 8-10

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

Ham/Apple/Cheese Quiche

1 (9 inch) pie shell, uncooked
(poster used a frozen crust)
1 1/2 C. chopped, cooked ham
1/4 C. chopped onion
1 C. chopped apples (poster used
unpeeled Red Delicious)
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
1 tsp. Dijon mustard (or spicy
brown mustard)
2 tsp. flour
1/2 C. evaporated milk (could
use regular whole milk)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
In large bowl combine ham,
onion & chopped apples – spread
in bottom of pie crust; sprinkle
cheese on top. In another bowl
mix sour cream, mustard, flour,
milk, eggs, salt/pepper until smooth;
pour over ham mixture & bake
50-55 minutes. (you can sprinkle on
extra cheese the last 10 minutes of
baking if you like).
Makes 1 (9 inch) quiche

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

Hot Fudge Pie

1 stick butter, softened
1 C. sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1/2 C. flour

Preheat oven 350 degrees F.
Spray 8″ pie plate with nonstick
cooking spray. In large bowl
cream together butter & sugar
using elec. mixer* until fluffy,
about 3 minutes. Add eggs &
vanilla – mix well. Pour mixture
into prepared pan & bake
30-35 minutes until center
is set.

*Mixing by hand (instead of
using elec. mixer) makes a
more gooey texture; using
elec. mixer makes it more of
a brownie or cake texture.

(recipe: supercookingideas.com)

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

It’s been a nice, quiet week so far –
started a new book by Steve Berry:
“The Bishop’s Pawn”, it’s his latest.
Not exactly sure if I like this one –
I really like his writing style but this
one is different; it’s fiction but explores
what ‘might’ have really happened during
the Martin Luther King, Jr. assassination.
Started it yesterday and am half through
it (I just keep telling myself “You need to
finish it!”); I very rarely bale out on a book.
I’ve been waiting for him to write a new
book and had great expectations for this one
but not sure if it’s the subject matter or the
way he’s writing it, but it drags. We’ll see-

Hope you have a great day!

Hugs;

Pammie

and now for SPRING!

Even though it’s kind of gloomy & wet out (34 degrees F.) my heart is looking forward to SPRING! Looking at our weather forecast for the next few days, you certainly wouldn’t say that Spring/warmer weather is coming – we’re looking at rain & possible snow but I’m determined to be SKEPTICAL! (or crazy – you pick). Spring is MY season – I love looking forward to seeing new growth – tiny flowers pushing up from what was frozen earth a month ago; hearing the birds singing (how I’ve missed that!) and the possibility of seeing our rabbits (they live in a wild blackberry bramble in our yard). I know Spring is just around the corner and I’m excited to greet it!

I tried the No-Bake Oreo dessert I posted a few posts ago and it was a BIG hit! I think if I make it again I’ll just throw the whole Oreo cookies in the food processor – putting them in a ziplock bag & smashing them wasn’t the best solution (in  my opinion) – I ended up getting out my big rolling pin & smashing them with that – it worked but the food processor would have been easier.

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

Crockpot Strawberry Shortcake

2 1/4 C. pancake mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 qt. strawberries, hulled/sliced

optional garnish: Cool Whip, thawed

Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix pancake mix, 1/2 C. sugar,
milk & applesauce until you have a
dough. Gently press dough into bottom
of crockpot. Cover & cook on High
1 hour 15 minutes (until center of
dough is ‘done’ – a wooden toothpick
inserted into center of dough comes
out clean). Gently toss strawberries
with remaining 1/4 C. sugar in a
separate bowl. Turn shortcake out
onto a plate. Cut shortcake into
pieces & spoon berries over top.
Top with Cool Whip, if desired.
Serves 8

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

Italian Easter Pie

2 (9-inch, each) rolled, refrigerated
pie crusts (from 14.1 oz pkg)
3 eggs
1/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (15 oz) tub ricotta cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped, cooked ham
1/2 C. chopped genoa salami
1/2 C. chopped pepperoni slices

Preheat oven 325 degrees F.
Unroll 1 pie crust & place in 9″
deep round cake pan, pressing
crust firmly on bottom & up sides
of pan. In large bowl whisk eggs,
Parm. cheese, garlic powder & pepper.
Add ricotta & mozz. cheese; mix well.
Stir in ham, salami & pepperoni until
thoroughly combined – pour into pan.
Cover mixture with remaining 1 pie
crust & pinch edges together to seal –
flute edges. Using a knife, cut four
1 inch slits in top (to vent).
In small bowl whisk egg & water – brush
top of crust with egg wash.
Bake 55-60 minutes until a knife
inserted into center comes out clean &
top is golden brown. Let stand 15
minutes before serving. Serves 6

(recipe: mrfood.com)
———————————-
3-Bean Salad

2 (15 oz, ea) cans chick peas
2 (15 oz, ea) cans red kidney beans,
drained/rinsed
2 (15 oz, ea) cans cut green beans, drained
1 (4 oz) jar diced pimentos, with juice
2 onions, diced

Dressing:

1 C. cider vinegar
1 C. white sugar
2/3 C. olive oil (or oil of your choice)
1 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper

Place all beans in a colander & rinse
well. In a bowl place sugar, vinegar, oil,
minced garlic salt/pepper – mix well.
Place beans in a large bowl; add chopped
onion & pimentos. Pour dressing over all
& stir well to coat. Cover & refrigerate
several hours (or overnight). NOTE: a
few hours before serving, stir well again &
return to fridge. Will keep at least a week
in fridge.

Poster says: this makes a large bowl –
perfect for a cookout or snacking all
week long. You can easily divide this
recipe in half, if you prefer less.

(recipe: southernplate.com)
—————————
Baked Pimento Cheese Dip
in a Bread Bowl

8 oz. cream cheese, softened
1/2 C. mayonnaise
1 1/2 C. shredded Cheddar cheese
1 (8 oz) jar pimiento peppers, drained
1 tsp. cayenne pepper
kosher salt/ground black pepper
1 round loaf of bread

sliced green onions, for serving
butter crackers, for dipping

Preheat oven 350 degrees F.
In large bowl combine cream
cheese, mayonnaise, Cheddar
cheese, pimiento & cayenne –
mix & season with salt/pepper.
Slice top off of bread; using your
hands, scoop out the bread
insides (reserve), leaving a thin
outer crust. Place bread on a
baking sheet & spoon cheese
mixture into bread bowl. Bake
20 minutes until warmed through
& bubbly. Garnish with green
onions & serve hot.
You can use the scooped out
bread pieces for dippers or
crackers. Serves 6

(recipe: delish.com)
——————————

Easy French Onion Soup

1 large onion (yellow or red)
2 thick slices French bread
3 slices Swiss cheese
1/4 tsp. black pepper
3 C. beef broth
pinch salt
1 bay leaf
2 T. butter

Melt butter over medium-high heat
in medium sauepan. Peel & quarter
onion, then slice thinly. Place onion
in pan, add salt & cook, stirring
occasionally until caramelized, 8-10
minutes. Add beef broth, pepper &
bay leaf – bring to a boil, reduce heat
to Low & cook 10 minutes. Heat broiler
to High & toast both sides of bread.
Remove bay leaf from soup & ladle into
oven-proof bowls. Place bread on top
of soup then top each bowl with 1 1/2
slices cheese. Place bowls on a baking
sheet & broil 3-4 minutes until cheese
is bubbly & begins to brown. Remove &
serve. Serves 2

(recipe: 1krecipes.com)
———————————-
Lemon Garlic Parmesan Shrimp
Pasta

8 oz. linguine pasta
2 T. olive oil
6 T. butter
4 cloves garlic, minced
1 tsp. red pepper flakes
1 1/4 lb. large shrimp
salt/pepper
1 tsp. Italian seasoning
4 C. baby spinach
1/2 C. Parmesan cheese
2 T. parsley, chopped
1 T. lemon juice

In large pot cook pasta accordg.
to pkg. directions; drain. Using
same pot, heat oil & 2 T. butter;
add garlic & red pepper flakes;
cook until fragrant. Add shrimp,
salt/pepper (to taste) & cook
until shrimp start to turn pink.
Add Ital. seasoning & spinach –
cook until spinach wilts. Add
pasta back into pot with
remaining butter, Parm. cheese &
parsley – stir & cook until butter
melts. Add lemon juice just
before serving – serve hot.
Serves 6

(recipe: yummly.com)
——————————-
Crockpot Pepper Steak

16 oz. beef stew meat
2 red bell peppers, seeded/
cut into strips
2 green bell peppers, seeded/
cut into strips
3 T. Worcestershire sauce
1 tsp. minced garlic
1 can beef broth
1 can stewed tomatoes
1 tsp. salt
1 C. flour

In large bowl mix flour & salt;
rub meat with mixture. In a
skillet on medium-high heat add
oil; add meat, garlic, pepper strips.
Cook until meat starts to brown.
Remove meat & peppers from
skillet to crockpot. Ad stewed
tomatoes to skillet (with juice)
& beef broth. Gradually stir in
flour while stirring to make a
gravy – pour over meat in
crockpot. Cover & cook on Low
8 hours.

(recipe: facebook)
—————————

4-Ingredient Pecan Balls

1/2 C. unsalted butter (1 stick),
softened
2 T. sugar
1 C. flour
1 heaping cup chopped pecans
1/4 tsp. salt

optional chocolate drizzle:
1/2 C. semisweet chocolate chips

Preheat oven 275 degrees F.
Cream butter, sugar & flour using
an elec. mixer. Fold in nuts & salt –
stir to combine. (mixture will be
crumbly but will stick to itself).
Roll dough into small balls (about
1/2 inch) & place on ungreased
cookie sheet (you can wet your
hands to keep dough from
sticking to you.) Bake 45 minutes.
Let cool completely on sheet before
transferring to air tight container.
Will keep up to 1 week on counter or
in pantry.

Chocolate Drizzle:
Place chocolate chips in a microwave
safe bowl; microwave 1 minute. Stir
& microwave in 30-second intervals
until chocolate is melted & can be
stirred together. Drizzle over cooled
pecan balls or dunk balls in melted
chocolate. Makes 22 balls

(recipe: iwashyoudry.com)

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

We had a nice, quiet Easter dinner – THIS time
(with my son’s insisting on reducing the total
foods/appetizers) it was very manageable!
The other grandma brought appetizers (a few
too many, but HEY! It’s her thing), we had ham,
garlic mashed potatoes, green bean casserole,
croissants, the Oreo dessert & brownies – MORE
than enough food for 9 people. I was going to
cook the ham I bought Friday but son sent home
ham, so I’ll table that for now.  Was pleasantly
surprised to find that I didn’t gain any pounds
over the dinner (usually I put on 2+ lbs) YAY!

Here is the heavier cream baby blanket I just
finished; am going to save it for the Detroit
Veterans Hospital’s baby shower in September.

 

I spent some time yesterday attempting to choose
another pattern to start another blanket, but
nothing I tried really ‘spoke’ to me. I have a lovely
worsted weight medium yellow yarn and want to
find a nice pattern for it. It will come, sometimes
I just need to NOT think about it and then it becomes
easier! (Believe me, with all the knitting books AND
all the patterns I’ve copied from the internet, I’m
not at a loss for patterns – it’s just picking the right
one to tickle my fancy at the time.)

Hope your Easter weekend/holiday was lovely.
Today is babysitting the 1 yr old grandson who’s
learned more (challenging) ‘tricks’ – watching
him interact with the other grandparents and
seeing what’s ‘acceptable’ for his behavior
means I’m going to have a CHALLENGING day
today, for sure! It’s interesting (I ‘guess’ I’ll use
that word) to see the different parenting styles;
I’ve always been a safety nut when it comes to
babies – giving a baby that doesn’t have back
teeth to chew with a big chunk of ham is NOT
my idea of a good idea! Or an entire jumbo
black olive! (Yes, the olive will break down
easier than the ham, but the idea that “He’ll
spit it out if he can’t swallow it” is a REALLY
RISKY idea!) Let’s just say that ‘enduring’
the different grandparenting styles was
not enjoyable – I just kept watching to make
sure he didn’t choke!

Enjoy your day!

Hugs;

Pammie

Getting ready for Easter dinner!

Went to my library knit group this morning then off to two grocery stores to purchase food for the upcoming Easter dinner at my son’s house. Was pleased when the cashier at Kroger said: “You saved $30.00 – WOW!” – guess it’s just being aware of where the savings on foods you need are. This year my son (oldest/Exec. chef) said he wants to pare down the dinner a bit. It ‘was’ getting a bit over the top at Christmas – WAaaaaaay too much food and he doesn’t have space to store all the leftovers (don’t think anyone even took any home, either!). With that in mind, he asked that we just do: mashed potatoes (his Dad’s specialty), green bean casserole, croissants, black olives & a dessert . . . HEY  – THAT I can do! (I also bought a small spiral/fully cooked ham for us to have AFTER Easter – love getting a good deal on that.) I didn’t know it but the cashier mentioned that KROGER is having a HUGE sale on TURKEYS (she said one guy came in & bought 30 frozen turkeys!) WOW! Maybe (just maybe) I might consider getting one to freeze – we’ll see. (I kind of wondered why they had such a HUGE display of frozen turkeys when it’s usually HAM that’s featured at Easter! Now I know!)

====

Finally finished the ‘donated peach colored’ squares afghan – took it to library knit group & they liked it.

I didn’t have a lot of room to spread it out so it’s kind of ‘bunchy’ but it will work just fine for a baby.

===========

Pineapple-Orange Pretzel Squares

2 1/2 C. crushed pretzels
2 sticks butter, melted
1 C. plus 3 T. sugar, divided
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
with juice reserved
1 (4 serving size) pkg. instant
vanilla pudding mix
1 (11 oz) can mandarin oranges,
drained

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl combine pretzels, butter &
3 T. sugar – press mixture onto
bottom of baking dish. Bake
10 minutes – let cool. In large bowl
using an elec. mixer, beat cream
cheese & 1 C. sugar until smooth.
Fold in Cool Whip – spread mixture
evenly over pretzel crust. In medium
bowl combine pineapple with juice &
pudding mix until thoroughly
combined. Gently stir in oranges &
spread over cream cheese layer. Cover
& chill at least 4 hours until firm.
Cut into squares & serve. Serves 12

(recipe: mrfood.com)
——————————–

7-Layer Fresh Salad

4 C. loosely packed torn
romaine lettuce
1 C. sliced radishes
2 C. frozen peas, thawed
1 red pepper, seeded/
chopped
5 hard-cooked eggs, quartered
4 green onions, chopped
1 C. shredded sharp Cheddar
cheese
4 slices cooked bacon, crumbled
1/2 C. mayonnaise
1/2 C. sour cream
1 T. sugar

In large clear bowl place lettuce.
Cover with layers of next 7 ingredients.
Mix remaining ingredients until blended;
spread over salad, completely covering
top layer. Refrigerate several hours –
toss just before serving.
Serves 10 (1 C. each)

(recipe: kraft.com)
——————————–

Apple Coleslaw

3 C. chopped cabbage
1 carrot, scraped & shredded
2 apples, unpeeled/chopped
(poster used 1 red & 1 green
Delicious)
1/4 – 1/2 C. chopped onion
(poster used purple – can use any)
1 tsp. celery seeds or 1/2 C. chopped
celery
1/2 C. mayonnaise or Miracle Whip
2 T. honey
1 T. granulated sugar
2 tsp. white vinegar
1/8 tsp. black pepper
pinch salt

In large bowl combine cabbage,
shredded carrot, chopped apples,
onion & celery – toss. In another
bowl whisk together mayo, honey,
sugar, vinegar, pepper/salt. Pour
mixture over slaw & mix well
using a spoon. Refrigerate 2- 3
hours before serving,
Makes about 4 C. (or 8 servings)

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

Southern Pea Salad

1 (16 oz) pkg. frozen sweet peas, thawed
(uncooked)
2 eggs, hard boiled/peeled/chopped
4-6 slices bacon, cooked crisp/crumbled-
(or 1 C. cooked/chopped ham)
1/2 C. chopped green (or regular) onion
1 C. shredded Cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. celery seeds (OR) 1/2 C. chopped
celery
dash cayenne powder
1/2 C. mayonnaise
1/2 C. sour cream

In a large bowl combine peas, eggs,
bacon, onion, cheese, pepper/salt,
garlic powder, celery (seeds or regular)
& cayenne – mix in mayo & sour cream.
Refrigerate a few hours. Serves 6-8

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

Baked Ham in Cheese Crust

1 (5 lb) fully cooked ham
1 (20 oz) can crushed pineapple,
drained
1 C. (4 oz) shredded Swiss cheese
1 C. plain bread crumbs
6 T. (3/4 stick) butter, melted
2 T. dry mustard

Preheat oven 325 degrees F.
Spray a roasting pan with nonstick
cooking spray; place ham in pan.
In large bowl combine remaining
ingredients – mix well. Using your
hands, form a crust by patting
pineapple mixture over ham,
completely covering top & sides
(except for cut side). Bake 1 to
1 1/4 hours or until ham is heated
through & crust is golden. Slice
& serve. Serves 10

(recipe: mrfood.com)
———————-
Roasted Brussels Sprouts

1/4 C. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. Brussels Sprouts, trimmed &
cut in half.

Preheat oven 425 degrees F.
In large bowl combine oil, garlic
powder, onion powder, salt/pepper.
Add Sprouts & toss gently to evenly
coat. Spread sprouts evenly on
rimmed baking sheet & bake
25-30 minutes until tender &
browned, turning once halfway
through cooking time. Serves 6

(recipe: mrfood.com)
——————————–

Cold Yogurt Cucumber Soup

1 large English cucumber, peeled/
finely diced
1 clove garlic, minced
1/2 tsp. salt (more, to taste)
2 T. olive oil (optional)
2-3 T. chopped fresh dill
2 C. plain Greek yogurt
2 C. cold water

In large, deep bowl combine
cucumber, garlic, salt, oil & dill.
Add yogurt & stir to combine.
Dilute with cold water, mixing
well, making sure there are no
lumps from yogurt. Add more salt
if needed. Refrigerate at least
30 minutes. Serves 4

(recipe: cookinglsl.com)
————————————
Crockpot Corn Casserole

8 oz. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box Jiffy corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corn
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick cooking spray. In a bowl
combine cream cheese, eggs &
sugar. Mix in muffin mix &
remaining ingredients (mix well).
Pour into crockpot, smooth top
evenly. Cover & cook on High
2-4 hours. Serves 8

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

Chocolate Peanut Butter Pie

Crust:

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

Filling:

1 1/2 C. heavy cream
8 oz. cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla

Chocolate Topping:

1/2 C. heavy cream
1 C. semi-sweet chocolate chips

Crust:
In large bowl blend graham crumbs,
4 T. sugar, brown sugar & melted
butter until fully combined. Press
mixture into a 9″ pie plate, covering
bottom completely & pushing crumbs
1/2 inch up sides of plate. Place crust
in freezer while making rest of filling.

Filling:

In a bowl whip 1 1/2 C. heavy cream
until it forms stiff peaks. Refrigerate
while making rest of filling.
In large bowl beat cream cheese until
smooth. Add sugar & mix until blended.
Add peanut butter & vanilla – mix well.
Fold whipped cream into peanut butter
mixture, blending well. Pour filling into
prepared crust & place back in freezer.

Chocolate topping:

In small saucepan (with a lid) slowly
bring remaining 1/2 C. heavy cream to
a boil (being careful not to scald it). Turn
off heat & add chocolate chips, pushing
chips into the cream until almost
completely covered. Place lid on pan &
let stand on stove. After 10 minutes, stir
until chips are melted & fully blended
into cream. Cool to room temperature,
then pour sauce over pie. Place back
in freezer 30 minutes before serving.

NOTE: If serving pie more than half hour
after final preparation, store in freezer.
Thaw 20 minutes before serving  for a
frozen, ice-cream-like consistency. If
you are having difficulty cleanly removing
pie crust from plate, submerge the very
bottom of pie dish in hot tap water (about
1/2 inch water) to loosen crust being
careful not to get water in pie itself.)
OR – thaw for longer, in fridge for a
gooey, soft pie. Serves 8-10

(recipe: afamilyfeast.com)
=================

Our weather is still holding out – sunny &
in the 40’s so I can’t complain. Gas prices
are up a little: $2.59/9 (but still, not bad).

Tomorrow we are making the trip to visit
our good friend (who also does our taxes
AND is also our Sunday School teacher!).
It’s always a fun trip & we go out for lunch
afterwards, so it’s a Win-Win situation.

Have a GREAT day!

Hugs;

Pammie

 

Happy Tuesday!

Well, it’s raining and supposed to continue for most of this week – Hey! It beats SNOW! My cousin in Iowa ended up with 9 inches of the white stuff this past weekend – SO glad we skirted that one!

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

Lemon Fruit Cake

1 (16.5 oz) box (Duncan Hines
Signature Lemon Supreme Moist
cake mix
1 (8 oz) can pineapple tidbits
in 100% pineapple juice,drained
– reserve 1/4 C. juice
1 (8 oz) can mandarin oranges/
drained – reserve 1/4 C. juice
1/2 C. milk
4 eggs
1/3 C. oil
1 C. shredded coconut

Glaze:
Preheat oven 350 degrees F.
Generously spray a 10 inch
Bundt pan (see note) with
nonstick cooking spray. In large
bowl combine cake mix, saved
juices from pineapple/oranges,
milk, eggs & oil – combine using
an elec. mixer. Fold in pineapple
tidbits, mandarin oranges &
coconut using a spoon. Pour
batter into prepared pan.
Bake 55-60 minutes until center
tests done. Cool 10 minutes in
pan then remove to wire rack
to cool completely.

Glaze:

1 C. powdered sugar
3-4 T. milk
1 tsp. vanilla

Place sugar in a bowl; whisk
in milk & vanilla until mixture
is smooth (you can add more
or less milk/sugar to get the
consistency you want. Drizzle
glaze over top & sides of
cooled cake. (you can also
place a few maraschino cherries
on top for garnish).

NOTE: You can also bake this
in a 9 X 13″ baking pan but
you will have to cut the baking
time – test doneness with a
wooden toothpick inserted into
center. (poster did not give exact
baking time for 9 X 13″ pan)

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

Creamy Tomato/Tarragon Soup

3 T. olive oil
2 medium onions, diced
3 cloves garlic, minced
1 (28 oz) can whole plum tomatoes
1 (12 oz) can vegetable stock (or
chicken)
2 tsp. salt (more, to taste, if needed)
1 tsp. fresh ground black pepper
1/2 tsp. crushed red pepper flakes
(optional)
1/4 – 1/2 C. Greek plain yogurt
1 T. fresh tarragon, chopped

Add oil to large pot or Dutch oven &
bring to light simmer over medium-
high heat. Add onions & saute until
soft, about 6 minutes. Stir in garlic –
cook 1-2 minutes. Add tomatoes &
juice – lightly break large tomatoes
up with a wooden spoon. Add stock &
bring to simmer. Add salt/black pepper
& crushed red pepper (if using). Reduce
heat to Low & simmer 20 minutes.
Puree using blender, adding soup back
to pot & return to light boil over Low
heat 1-2 minutes. Stir in yogurt &
tarragon. Garnish each bowl with a
dollop of sour cream & a little tarragon,
if desired. Serves 4

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

Maple Baked Beans with Sausage

2 (28 oz, ea) cans Bush’s original baked
beans
1 lb. mild pork sausage
1/2 C. chopped white onion
2 T. brown sugar
2 T. ketchup
2 T. prepared mustard
1/3 C. maple syrup

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

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

Apricot-glazed Turkey Breast

1/2 C. apricot preserves
1/4 C. balsamic vinegar
1/4 tsp. pepper
dash salt
1 bone-in turkey breast (5 lb)

Preheat oven 325 degrees F.
Combine preserves, vinegar, pepper/
salt in a bowl. Place turkey breast on
a rack in a large shallow roasting pan.
Bake, uncovered, 1 1/2 to 2 hours
until a meat thermometer reads
170 degrees F., basting with glaze
every 30 minutes. (Cover loosely
with foil if turkey browns too quickly).
Cover & let stand 15 minutes before
slicing. Serves 15

(recipe: tasteofhome.com)
——————————-
Roasted Herb & Lemon Cauliflower

1 medium heat cauliflower, cut into
florets (about 6 C.)
4 T. olive oil, divided
1/4 C. minced fresh parsley
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 tsp. grated lemon peel
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preheat oven 425 degrees F.
Place cauliflower in an ungreased
15 X 10 X 1″ baking pan. Drizzle
with 2 T. oil & toss to coat. Roast
20-25 minutes until golden brown
& tender, stirring occasionally. In
a small bowl combine remaining
ingredients; stir in remaining oil.
Transfer cauliflower to a large bowl;
drizzle with herb mixture & toss to
combine. Serves 4

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

Crockpot Sour Cream & Bacon
Chicken

8 slices bacon
1/3 C. diced onion
4 boneless skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Cheddar cheese soup
1 C. sour cream
1/3 C. flour
1/2 tsp. garlic powder
salt/pepper, to taste

Cooked rice, egg noodles or mashed
potatoes

Cut each chicken breast in half to
make 2 long/narrow chicken tender-
shaped pieces. Place bacon in large
skillet & cook over medium heat until
halfway cooked. Immediately wrap
a slice of bacon around each chicken
piece while bacon is still pliable –
place in crockpot. Add onion to skillet
& cook in bacon fat 2 minutes; remove
with slotted spoon & place in crockpot.
In medium bowl whisk both soups, sour
cream, flour & garlic powder – pour
over chicken. Cover & cook on Low
5-6 hours until chicken is completely
cooked through. Remove chicken from
crockpot & place on serving platter.
Whisk sauce well & taste for seasoning-
adjust salt/pepper, to taste. Serve over
cooked rice, egg noodles or mashed
potatoes.

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

 

Blackberry Orange Cake

1/2 C. butter, softened
1 C. sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 C. plus 1 T. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. sour cream (or plain
yogurt)
2 C. fresh blackberries

powdered sugar (optional)

Preheat oven 350 degrees F.
Spray & flour a 9 inch springform
pan. In large bowl cream butter &
3/4 C. sugar until light & fluffy. Beat
in egg & orange peel. In another
bowl whisk 1 1/2 C. flour, baking
soda & salt – add to creamed
mixture alternately with sour cream,
beating well after each addition –
pour into prepared pan.
In a bowl toss blackberries with
remaining flour & arrange over
batter in pan  – sprinkle top with
remaining sugar. Bake 40-45 minutes
until a toothpick inserted into center
of cake comes out clean. Loosen
sides from pan using a knife; remove
rim from pan. Cool on a wire rack.
Serve warm or at room temp.
If desired, dust top with powdered
sugar before serving. Serves 10

(recipe: tasteofhome.com)

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

Went out to lunch with a friend yesterday –
celebrated her 84th birthday. I decided to
try something I’ve never had before: Fish
tacos – they were tasty!

Today is babysitting my youngest grandson-
his Momma is having 2 teeth extracted and,
for some reason, she thinks she will be able
to just come home & go to work (as a waitress)!
I’m thinking that probably won’t be the case.
Her Mom is driving her this morning – I’m
guessing it will be her Mom taking care of HER
and I’ll be watching the baby – all at their house –
we’ll see.

Tonight is Knit Night – I’m just finishing up the
sewing in ‘ends’ on the ‘donated peach squares’
baby afghan; because it’s a thick/heavy one, I’ll
hold onto it until the Fall for the Detroit Vets
baby shower. It was a good effort ‘saving’ some
squares a friend knit and making them into
something useful.

Have a great day!

Hugs;

Pammie

It’s Saturday again!

Just received my weekly email from my cousin who lives in Camanche, IOWA. He started out his post with the words: “A blizzard here this morning, supposed to get 12+ inches – very high winds, too.” OH MY GOODNESS! I even double-checked the date, making sure he wasn’t doing an April Fool’s on me, early! The REALLY bad part of his announcement? We, here in good old Michigan, usually get whatever weather he gets – the NEXT DAY! I’ve double checked OUR forecast and there’s NO snow in it ( It did say something about rain & snow showers this coming Thursday…sigh). Can’t even imagine! (I believe I DID tell you that here in Michigan we sometimes get snow on Easter, so it wouldn’t surprise me…)

LOTS of great sounding Easter dinner-type recipes coming in:

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

Layered No-Bake Banana Split
Dessert

Crust:

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

Cream Cheese Layer:

12 oz. cream cheese, room temp.
1/4 C. sugar
8 oz. Cool Whip, thawed

Fruit & Toppings:

3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
drained well
16 oz. fresh strawberries, hulled/
sliced
8 oz. tub Cool Whip, thawed
1/2 C. chopped walnuts
chocolate syrup
maraschino cherries

Spray 9 X 13″ baking dish with
nonstick cooking spray. In medium
bowl mix graham cracker crumbs &
melted butter using a fork until all
crumbs are evenly moistened. Press
mixture into bottom of pan in an
even layer. Refrigerate while making
next layer.

In medium bowl mix cream cheese &
sugar using elec. mixer on Medium
speed until light & fluffy, about 3
minutes. Fold in Cool Whip until
thoroughly combined – spread on
top of crust.

Arrange banana slices in single layer on
cream cheese filling – top with an even
layer of crushed pineapple, then an
even layer of sliced strawberries. Cover
with Cool whip, smoothing top. Sprinkle
top with chopped nuts. Drizzle with
chocolate syrup & top with maraschino
cherries. Refrigerate at least 4 hours or
overnight.
Leftovers refrigerated up to 4 days.
Makes 12-16 servings

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

Deviled Eggs with Bacon

12 hard boiled large eggs
1/3 C. mayonnaise
3 strips bacon, cooked/crumbled
3 T. finely chopped red onion
3 T. sweet pickle relish
1/4 tsp. smoked paprika

Cut cooked eggs in half length-
wise. Remove yolks to a small
bowl. Set whites aside. Mash
yolks; add mayo, bacon, onion
& relish – mix well. Spoon
mixture into egg white halves.
Refrigerate until ready to serve.
Sprinkle tops with paprika.
Makes 2 dozen

(recipe: tasteofhome.com)
—————————–
Apple Cider-glazed Ham

1/2 fully cooked bone-in ham
(6-7 lbs)
2 C. apple cider
1 C. honey
1/2 C. cider vinegar
1/4 C. dijon mustard
1 T. butter
2 tsp. chili powder
1/2 tsp. apple pie spice

Preheat oven 325 degrees F.
Place ham on a rack in a shallow
roasting pan. Score surface of
ham using a  knife, making
diamond shapes 1/2 inch deep.
Cover with foil & bake 2 hours.

Remove ham from oven & uncover.
In large saucepan, combine cider,
honey, vinegar & mustard – bring
to boil Reduce heat; simmer,
uncovered, 15 minutes, stirring
frequently. Stir in butter, chili
powder & apple pie spice. Remove
1 Cup for serving. Cook remaining
sauce until thickened; spoon over
ham. Bake ham, uncovered, 30-35
minutes longer. Warm reserved
sauce & serve with ham.
Makes 10 servings

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

Cheddar & Chive Mashed Potatoes
(OVERNIGHT recipe)

5 lb. Yukon Gold potatoes,
peeled/cut into 1″ pieces (about 10 C.)
1 C. butter, cubed
1 C. sour cream
2 tsp. salt
3/4 tsp. black pepper
1/2 C. heavy whipping cream
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack
cheese
1/4 C. grated Parmesan cheese
2 T. minced fresh chives

Toppings;
1 C. shredded Cheddar cheese
1 (6 oz) can French fried onions

Spray 9 X 13″ baking dish with
nonstick cooking spray.
Place potatoes in 6 qt stockpot;
add water to cover – bring to boil.
Reduce heat to medium & cook,
uncovered, until tender, 10-15
minutes. Drain & transfer to large
bowl. Add butter, sour cream, salt/
pepper – beat until blended.* Beat
in whipping cream. Stir in cheeses &
chives. Spoon mixture into prepared
dish, cover with foil & refrigerate
overnight.
=
Remove potatoes from fridge –
let stand 10-15 minutes while
oven heats. (Putting a cold dish
directly into a hot oven can
cause the dish to crack).

Preheat oven 350 degrees F.
Bake, covered, 45 minutes, stirring
after 30 minutes. Sprinkle with
toppings, bake, uncovered, 15
minutes more until heated through.
Serves 16 (3/4 C. each)

*Take care not to overbeat the
potatoes – they can go from whipped
to gluey.

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

Lemony Chicken & Spring Veggie Soup

2 T. butter
1 T. olive oil
1 leek, quartered (white part sliced)
2 carrots, peeled/diced small
2 cloves garlic, minced
salt/black pepper
4 C. chicken stock
1 C. peas (fresh or frozen)
1 C. baby zucchini, diced small
2 C. cooked chicken breasts,
shredded or cubed (can use
rotisserie chicken)
2 tsp. lemon zest
2 T. lemon juice
=
2 C. cooked quinoa
1/4 C. chopped basil
4 lemon wedges (garnish

In large pot over medium heat add
butter & oil. Once melted, add leek &
carrots – cook 3-5 minutes until slightly
tender. Add garlic, salt/pepper, stir to
combine. Add stock & bring to gentle
simmer. Cover partially with lid & cook
15-20 minutes until carrots are tender.
Turn off heat; add peas, zucchini, chicken,
lemon zest & juice – stir to combine.
Allow peas & zucchini to become crisp-
tender, 3-4 minutes (check to adjust
salt/pepper).
To serve:
Add about 1/2 C. quinoa to a bowl;
ladle some soup with veggies/chicken
over top & sprinkle top with basil. Squeeze
some lemon juice from lemon wedge
(if desired) & serve. Serves 4

(recipe: thecozyapron.com)
—————————-

Crockpot Italian Chops

6 boneless pork chops
1 onion, coarsely chopped
1 (14.5 oz) can diced tomatoes
1/3 C. oil
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 C. water

Spray insides of crockpot with nonstick
cooking spray. Place 2 chops in bottom
of crockpot – top with 1/3 of chopped
onion – repeat layers, ending with onion.
Pour tomatoes over onions then add
rest of ingredients. Cover & cook on Low
3-4 hours. Serves 6

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

Sour Cream Breadsticks

2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 C. butter
2 T. fresh chopped chives
1 1/4 C. sour cream
2 T. butter, melted
coarse salt

Preheat oven 450 degrees F.
In large bowl mix flour, baking
powder & salt. Using a pastry
cutter or a fork, cut int butter
until it resembles fine crumbs.
Stir in chives; add sour cream &
stir just until it comes together
in a ball. Lightly flour a work
surface & place dough on surface.
Knead dough lightly 10 times or
until it comes together in a smooth
ball. Roll dough into a 12 X 8″
rectangle. Cut it into 12 1-inch wide
strips – place them 1 inch apart on
an ungreased baking sheet. Brush
tops lightly with melted butter &
sprinkle with coarse salt. Bake
10-12 minutes until golden brown.
Serve warm. Makes 12 breadsticks.

(recipe: tasteandtellblog.com)
————————

(The next dessert I’m going to make for Easter)

Creamy No-Bake Cookies &
Cream Dessert

1 (15 oz) pkg. Oreo cookies
1/2 C. butter, melted (1 stick)
8 oz. cream cheese, softened
1 C. powdered sugar
2 (10 oz, ea) tubs Cool Whip,
thawed
1 (5.5 oz) box instant chocolate
pudding mix
3 1/2 C. milk

Bottom Layer:

 In large zip-lock bag crush Oreos.
Reserve 1/2 C. for topping. Press
remaining crumbs on bottom of
9 X 13″ baking dish. Pour melted
butter over crumbs – press down
with a fork.

Cream Cheese Layer:

In large bowl beat cream cheese
using elec. mixer until fluffy. on
Low speed slowly add powdered
sugar; mix until combined. Fold
in One tub Cool Whip – spread
mixture on top of cookie layer.

Pudding Layer:

In medium bowl whisk milk &
pudding mix 2 minutes – let
stand 5 minutes to firm up;
spread over cream cheese layer.

Spread remaining tub Cool Whip
on top of pudding layer & sprinkle
top with reserved cookie crumbs.
Cover & refrigerate at least 2 hours
before serving.

(recipe: recipelion.com)

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

So far- Easter dinner – I made the ‘usual’
list of things we bring to holiday dinners;
oldest son stopped over a few days ago &
mentioned that they’re still not sure on the
time for Easter dinner – it ‘might’ be 5/6 p.m.
I’m REALLY hoping that’s the case (we have
early church – I have to be there by 9:10 a.m.
for choir rehearsal). If dinner is in the evening
that will give me a chance to go home &
relax a bit, then get cooking – we’ll see.

Middle son stopped by yesterday to ‘solidify’
the news – he’s moving back home first week
of April . . . yes, that will make us an (almost)
FULL household again (barring oldest son &
his family). I guess, if I have to look for a ‘good’
thing in this, he DID give us a 2-week start in
re-arranging his room. This is the same room
I’ve sort of ‘taken over’ as my computer room.
This time he comes with MORE furniture than
in the past 4 times he moved back PLUS A
CAT! Husband & I don’t mind cats except that
oldest son & his 2 sons are all asthmatic! Guess
that will definitely cut short any visits by them,
right? Sigh…(to quote my mom) “Ain’t life grand?”
I know we’ll adjust; trying not to stress over it.

Hope you are having a nice, relaxing day!

Hugs;

Pammie

FINALLY it’s SPRING!

Yes, I’m a Day Late – but it’s still SPRING!

Been a busy few days – ended up babysitting from 10 a.m. – after 5 yesterday (older grandson has ‘football conditioning’ after school – getting them toughened up for this coming fall). Today was the library Knit Group & grocery shopping. Been having great ‘fun’ attempting to find the exact kind of liquid hand soap my husband likes (I have NO idea where I originally got it) – stopped at the local dollar store (was sure they were the ‘place’ . . . nope). Have checked out our local drug stores & grocery stores; something tells me he’s just going to have to learn to like a new scent! (It was a cheap one – $1.00 a bottle – no big deal). Also attempted to locate a SMALL funnel – probably should have stopped in at the local hardware store as the dollar store and groceries don’t have one – NO, I don’t need the really long ones that you would use for putting oil in your car!). Baby grandson is now totally on regular milk – which means you have to heat it up a bit (they don’t own a microwave so it’s the ‘old way’ – heat it in a pan on the stove.) That’s fine EXCEPT then you have to pour it into the bottle WITHOUT spilling it all over the counter! (I’ve so far resorted to using a small measuring cup and a lid from one of those squeeze bottles you can buy to fill with ketchup/mustard/bbq sauce, etc – son has those around). Only trouble with those is – the opening is VERY small, hence it takes a long time to get the warm milk from the measuring cup into the ‘pseudo’ funnel/lid and into the bottle before spilling it! I’m thinking of putting one of OUR small funnels in my purse JUST to use for that purpose! Crazy…

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

Chocolate Raspberry Tart

1/2 C. raspberry jam, divided
1 9 inch prepared pie crust
8 oz. bittersweet chocolate, finely
chopped
1 1/4 C. heavy cream
4 T. unsalted butter, cut into
8 pieces
1/4 tsp. salt
2 large eggs, lightly beaten
1 pint fresh raspberries

Preheat oven 275 degrees F.
Microwave 1/4 C. jam on High
30 seconds, spread in a thin layer
on bottom of pie crust. Place
chocolate in large heat-proof bowl.
In small saucepan over medium-high
heat, warm cream, butter & salt,
stirring frequently until cream just
starts to simmer, about 6 minutes.
Pour hot cream mixture over chocolate
& let stand 5 minutes. Whisk until
chocolate mixture is smooth. Slowly
whisk eggs into chocolate mixture
until smooth – pour into crust &
place on a baking sheet. Bake until
outer edge of filling is set but center
jiggles – 30-35 minutes. Let cool on
baking sheet on wire rack at least
30 minutes, then refrigerate, uncovered,
until filling is completely set, at least
4 hours.
Spread remaining jam on top of tart &
garnish with fresh raspberries.
Refrigerate any leftovers. Serves 8

(recipe: Kroger.com)
—————————–

Crockpot Pork Roast w/Veggies &
Gravy

1 (3 lb) pork roast
3 T. olive oil
salt/pepper
5 russet potatoes, cut into bite-
sized pieces
1 large onion, chopped
3 C. mini carrots
1 T. garlic, chopped
1/4 C. soy sauce
1/4 C. balsamic salad dressing
1/2 C. water
1/2 C. brown sugar

Gravy:
juices from roast
2 (.87 oz, ea) pkts. pork gravy mix
1/4 C. water
1/4 C. milk
1 (10 oz) can cream of mushroom soup

Heat a large skillet over medium-high heat;
pour 3 T. oil in pan – sprinkle roast generously
with salt/pepper on top & bottom – carefully
place roast in hot pan – sear both sides of
roast to golden brown.
Spray insides of crockpot with nonstick cooking
spray – place seared roast in crockpot – pour
mini carrots around roast. Layer potatoes &
onions on top. Place chopped garlic, soy sauce,
balsamic dressing, 1/2 C. water & brown sugar in
medium bowl – whisk to make sure sugar gets
dissolved – pour mixture over roast/veggies.
Salt/pepper potatoes. Cover & cook on High
4-5 hours*.

When roast has cooked through (inner temp.
of 160 degrees F.) carefully pour juice from
crockpot into a medium sauce pan. Turn off
crockpot, leave meat inside with lid on 5-10
minutes before serving.

To saucepan add both packets gravy mix, milk,
water & mushroom soup – whisk together to
combine. Heat mixture to boiling over medium-
high heat, stirring occasionally. Serve roast
& veggies with gravy drizzled over top or serve
gravy as a side. Serves 6-7

*If your crockpot cooks quickly, poster suggests
cooking roast & sauce in crockpot on LOW 4
hours, then adding veggies & cooking on High
an additional 2 hours.

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

Corn Soup w/Chipotle Sour Cream

1/2 stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt/black pepper
6 ears corn (or 5 C. kernels)
4 C. vegetable stock
2 T. fresh lime juice
3/4 C. sour cream, divided
2 T. chopped chipotles in adobo

In large pot heat butter over medium
heat. Add onion, garlic, cumin & chili
powder – season with salt/pepper. Cook
until softened, 8-10 minutes. Add corn &
stock to pot – bring to boil. Reduce heat
& simmer until corn is soft: 4-6 minutes
more. Working in batches, puree soup
in blender until smooth. Whisk in lime
juice & 1/4 C. sour cream. In small bowl,
combine remaining 1/2 C. sour cream &
chipotle in adobo, letting some streaks
of chipotle remain. Dollop on sour cream
& serve. Serves 4

(recipe: delish.com)
—————————————–

Candied Carrots

1 lb. carrots, peeled/sliced 1/2″ pieces
2 T. butter
3 T. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 T. chopped parsley

Place sliced carrots in large skillet;
add 1 C. water to pan – bring to a
simmer & cook 8-10 minutes until
tender. Drain water; over medium
heat add brown sugar, butter, salt/
pepper – stir & cook 2-3 minutes
until butter & sugar have melted &
carrots are coated in the glaze.
Sprinkle with parsley & serve.
Serves 4

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

Kielbasa/Peppers & Potato Skillet
Hash

2 T. olive oil
1 T. unsalted butter
1 lb. potatoes, thinly sliced into
bite-sized pieces
salt/pepper, to taste
14 oz. turkey kielbasa, cut into
1/4″ rounds (or regular kielbasa)
1 onion, thinly sliced
1-2 bell peppers, chopped

Heat oil & butter in large skillet
over medium-high heat. Add
potatoes & season with salt/pepper.
Cook until browned on one side,
6-7 minutes. Turn potatoes & cook
4-5 minutes longer until golden brown.
Remove from skillet using a slotted
spoon. (If skillet is looking dry, add
another T. olive oil) Add onions &
peppers – cook, stirring frequently,
until onions are soft & peppers are
tender – season with salt/pepper.
Stir potatoes back in & continue
cooking 1-2 more minutes. Check
seasonings & serve. Serves 4

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

Skillet Shepherd’s Pie

1 lb. ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 T. ketchup
1 T. Worcestershire sauce
2 tsp. minced garlic
1 T. cornstarch
1 tsp. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3 1/2 C. cooked mashed potatoes,
prepared with milk & butter
3/4 C. shredded Cheddar cheese

In large skillet cook beef & onions
over medium heat until meat is no
longer pink; drain. Stir in corn, peas,
ketchup, Worc. sauce & garlic – reduce
heat to Medium-low. Cover & cook
5 minutes. In a small bowl combine
cornstarch, bouillon & water until well
blended – stir into beef  mixture & bring
to boil over medium heat. Cook & stir
2 minutes until thickened. Stir in sour
cream & heat through (do not boil).
Spread mashed potatoes over top;
sprinkle with cheese. Cover & cook until
potatoes are heated through & cheese
is melted. Serves 6

Freezer option:
Prepare recipe as directed but do not add
sour cream. Freeze cooled mixture in a
freezer container. To use: partially thaw
in fridge overnight & heat through in a
large skillet, stirring occasionally & adding
a little water if necessary. Stir in sour
cream & finish recipe.

(recipe: tasteofhome.com)
———————————

Pistachio Pudding Cookies

1 3/4 C. flour
1 (3 oz) pkg. pistachio pudding mix
1/2 C. granulated sugar
1/2 C. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 C. chopped pistachios
1 C. white chocolate chips
3/4 C. (1 1/2 sticks) unsalted
butter, room temp.

Preheat oven 325 degrees F.
Line a baking sheet with waxed
paper or lightly spray with nonstick
cooking spray. In large bowl combine
dry ingredients (pudding mix, flour,
salt & baking powder). In another
bowl using elec. mixer, beat butter,
vanilla & both sugars until creamy;
beat in egg. Slowly combine dry
ingredients with wet until well
blended. Fold in pistachios &
chocolate chips. Scoop out a
founded tablespoon of dough &
place on prepared sheet. Bake 10-12
minutes until cookies are just
browned. Cool on wire rack
before serving.

(recipe: americantimesfood.com)

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

Not much else new – the weather is really
chilly (30’s) but clear and nice (with the
occasional sunshine). Easter is coming
quickly – so far I haven’t planned anything-
no Easter candy/dinner preparations, nada.
I know that oldest son will be having the
dinner at his house and that we will bring
‘sides’ and desserts – no worries on the sides
as they are the same for every holiday:
mashed potatoes, green bean casserole,
corn casserole, rolls, black olives – and
some sort of dessert(s).

Still working on both baby blankets AND
the donated peach-colored squares blanket;
almost done with the second yellow ‘strip’,
then it’s just sewing it all together & crocheting
a border (I’ll post a photo when it’s done).

Hope you are all in good health and enjoying
the beginnings of SPRING! I love hearing the
birds singing – the other morning I was up at
around 6 a.m. (it was still totally dark out) and
I could hear a Cardinal just singing his little
heart out! LOVE IT!

Hugs;

Pammie

March 17th

Happy St. Patrick’s Day!

It’s a lovely, sunny & cold (21 degrees F) day – just got home from the last Flag football game for older grandson – now it’s on to baseball very soon (oh joy…). It’s nice to be able to attend the games and also get to see the other half of the family (grandson’s Mom’s family) – I’m not really ‘into’ football, but I do enjoy saying HI to everyone. Yes, it’s the GREEN holiday – No, I’m not one for getting into it in any way but thought the above clipart was cute.

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

Corned Beef & Cabbage Soup

2 T. vegetable oil
3 medium carrots, chopped
1 medium onion, chopped
2 C. leftover corned beef (cooked)
3 C. green cabbage, chopped
1 lb. potatoes, peeled (if desired),
cut into bite-sized pieces
1 tsp. caraway seeds
salt/pepper, to taste
2 (32 oz, ea) cartons chicken broth

sour cream, optional garnish
fresh chopped dill, optional garnish

In a soup pot heat oil over medium heat.
Add carrots & onion, cook, stirring
occasionally, 8-10 minutes until veggies
are softened. Add corned beef, cabbage,
potatoes, caraway seeds, salt/pepper &
chicken broth; bring to boil. Reduce heat
to Low; simmer about 30 minutes until
veggies are tender.
To serve: Pour soup into individual bowls
& garnish with sour cream/chopped dill.
Serves 8

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

Whole Wheat Irish Soda Bread Muffins

1 C. white whole wheat flour
1 C. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 T. chilled butter
1 C. 1% buttermilk
3 T. honey
1 large egg, beaten
1/2 C. raisins

Preheat oven 375 degrees F.
Spray muffin tin with baking spray.
In large bowl combine all dry
ingredients (flour, baking powder,
baking soda & salt). Using a pastry
cutter or 2 knives – cut in butter until
mixture resembles coarse crumbs.
In small bowl stir buttermilk, honey &
egg until blended. Add buttermilk mixture
to dry ingredients – stir to combine; stir
in raisins. Spoon batter into prepared tins.
Bake 20-25 minutes until a toothpick
inserted into center of muffin comes out
clean. Remove & cool on wire rack 5
minutes before removing muffins from tin;
finish cooling on rack. Serve warm or cool
completely. Store muffins in an airtight
container or zip lock bag at room temp.
Makes 12 muffins

(recipe: http://www.skinnytaste.com)
—————————————
Quick Asparagus & Lemon Pasta

salt/pepper, to taste
2 T. olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
1 lb. fettuccine pasta
1 bunch asparagus, ends trimmed/
cut into 1-inch pieces
1/2 C. freshly grated Parmesan cheese
zest from 1 lemon

Bring large pot of salted water to a boil.
Heat 1 T. olive oil in medium skillet & saute
onion in skillet until soft; add garlic & saute
1 more minute. Remove from heat.
Add pasta to boiling water & cook accordg.
to pkg. directions. During final 2 minutes
cooking time, reserve 1 C. pasta water then
add asparagus to boiling water. Drain cooked
pasta & asparagus – return to pot. & add
1 T. olive oil, onion/garlic mixture, Parm.
lemon zest & 1/2 C. reserved pasta water.
Season with salt/pepper; add additional
pasta water as needed. Serves 4-6
Refrigerate any leftovers.

(recipe: Kroger.com)
—————————————–
Crockpot Pot Roast & Veggies

1/2 C. A1 original sauce
1/2 C. cold water
1 (.9 oz) pkt. onion-mushroom soup
mix
1 (2 1/2 lb) boneless beef chuck
roast
1 lb. red new potatoes
1 (16 oz) pkg. baby carrots
1 onion, thinly sliced

Mix first 3 ingredients until blended.
Place meat in crockpot; top with
vegetables & sauce. Cover & cook
on Low 8-9 hours (or High 6-7)
Serves 8

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

Stuffed Cabbage Casserole

1 lb. ground beef
1 large onion, finely diced
3 cloves garlic, minced
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 (14.5 oz) can petite tomatoes,
diced, with juice
1 (8 oz) can tomato sauce
1 C. chicken broth
1 C. long grain rice, uncooked
1 head savoy cabbage, chopped
into 1/2″ pieces
1/4 C. water
1 tsp. kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat;
add ground beef & cook until well
browned; drain grease. Add chopped
onion & garlic to skillet & cook 5
minutes. Add paprika, salt/pepper –
cook 2 minutes. Add diced tomatoes &
juice, tomato sauce, chicken broth &
uncooked rice – bring to boil then
reduce heat to medium-low. Cover &
cook 15 minutes. While mixture is
cooking remove outer leaves from
cabbage; cut head in half, remove core
& chop cabbage into 1/2″ pieces. Once
meat mixture has finished simmering,
transfer to a bowl & return skillet to heat.
Add cabbage, water & kosher salt; cover
& cook over medium-high heat until
cabbage is wilted slightly. Uncover &
cook 10 minutes, stirring occasionally.
Remove from heat. Place cabbage in a
clean kitchen towel & wring excess water
out.

To assemble casserole:

Layer bottom of baking dish with
half meat mixture; half cabbage &
repeat with rest of both, ending
with cabbage. Cover tightly with
foil & bake 45 minutes. Remove
foil & serve while hot.
Serves 8-9

NOTE: If you prefer crispier cabbage, remove
skillet from heat before stirring in cabbage so
it doesn’t fully cook

(recipe: everydaydishes.com)

NOTE: I just tried this yesterday – I
substituted a jar of spaghetti sauce for
the tomatoes – husband LOVED IT! Guess
I’ll be making this one again!
—————————————-

Orange Juice Cake

1 (16.5 oz) box yellow cake mix
1 (4 serving size) pkg. orange Jell-O
3/4 C. vegetable oil
1 C. orange juice
4 eggs

Preheat oven 325 degrees F.
Spray 10 inch Bundt pan with
nonstick cooking spray. In medium
bowl using elec. mixer on medium
speed, beat all ingredients 2 minutes
until well mixed – pour batter into
prepared pan. Bake 50-55 minutes
until a wooden toothpick inserted
near center of cake comes out clean.
Let cool slightly in pan then invert
onto a wire rack to cool completely.
Serves 12

Glaze:
1 C. powdered sugar
2 T. orange juice
zest of 1 orange (if you have it)

Mix glaze ingredients & pour over
cake.

(recipe: mrfood.com)
==============

Hope you have a GREAT DAY!

Hugs;

Pammie

and a Happy Wet Monday to you, too!

It’s about 31 degrees out and lightly SNOWING! It’s melting on the ground but not much fun to walk in (had to go grocery shopping, so I know).

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

Frozen Bread Dough Cinnamon Rolls

Rolls:
1 (1 lb) loaf frozen bread dough (completely
thawed & risen – 2-3 hours)
1/4 C. brown sugar
2 T. butter, melted

Icing:
4 T. butter, melted
1 tsp. vanilla
2 C. powdered sugar
3-4 T. milk

Once dough is completely thawed, roll out
dough to approx. 12″ X 12″ square. Spread
melted butter on top then sprinkle top
with brown sugar. Roll dough carefully into
a log shape – pinch the ends to seal then
cut into 12 equal slices. Grease a 9 X 13″
baking dish & place dough slices in pan.
Cover & let rolls rise in a warm place until
they double in size, about 1 to 1 1/2 hours.

Preheat oven 350 degrees F.
After rolls have risen, bake, uncovered
20-25 minutes.

Icing:
Whisk icing ingredients together until smooth &
spread on warm rolls. Makes 12 rolls

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

Crockpot Corned Beef & Cabbage

1 medium yellow onion, cut into
large wedges
3 large carrots, cut into thirds
2 stalks celery, cut into thirds
1/2 lb. baby potatoes, halved
1 (2-3 lb) corned beef brisket
kosher salt/ground black pepper
1 packet pickling spice (usually
comes with the brisket)
3 sprigs thyme
2 bay leaves
1/2 green cabbage, cut into
large wedges

Add onion, carrots, celery & potatoes
to crockpot – place brisket on top &
season generously with salt/pepper &
pickling spices. Scatter thyme & bay
leaves over meat. Fill bowl of crockpot
with water until almost completely
covering the meat. Cover & cook on
High 4 to 4 1/2 hours until meat is
tender. Add cabbage & cook on High
45 minutes to 1 hour more until
cabbage is tender & cooked through.
Remove meat & veggies; slice & serve.
Serves 6

(recipe: delish.com)
——————————-

Cheesy Chicken/Broccoli/Rice
Casserole

2 C. diced, cooked chicken (rotisserie
works well)
2 C. broccoli florets, cut into bite-
sized pieces
1 can cream of chicken soup
2 C. cooked rice
1 1/2 C. shredded cheese (your choice)
1/2 C. mayonnaise
=
12/ to 3/4 C. crushed corn flakes
2 T. butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine all recipe
ingredients (except corn flakes &
butter) in large bowl & pour
into prepared dish-spread evenly.
Sprinkle crushed corn flakes on
top & drizzle melted butter over
top. Bake 30-35 minutes until
casserole is heated through.
Serves 6-8

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

Hamburger/Potato Casserole

1 1/2 lb. ground beef
3 lb. Yukon Gold potatoes,
peeled/quartered
1 medium yellow onion,
chopped
2 medium cloves garlic,
minced
2 medium carrots, peeled/
sliced
8 oz frozen peas
1 1/2 C. shredded Cheddar
cheese, divided (1/2 C.
for potatoes, 1 C. for top)
1/2 C. beef broth
1/2 C. milk
4 T. butter, divided (2 T.
for beef, 2 T. for potatoes)
2 T. flour
2 T. Italian seasoning
1 tsp. salt, divided (1/2 tsp
for potatoes, 1/2 tsp. for beef)
1/2 tsp. pepper

Preheat oven 350 degrees F.
In large pot boil potatoes in water
until fork-tender; drain. Add milk,
2 T. butter & 1/2 tsp. salt – mash
until smooth. Add cheese & stir
to combine. Spray 9 X 13″ baking
dish with nonstick cooking spray.
Place half of potatoes in bottom
of pan. Saute ground beef seasoned
with salt/pepper until cooked;
drain & transfer to paper towel-
lined plate. In same skillet saute
carrots & onions over medium
heat until softened. Add ground
beef & stir to combine. Add butter,
peas, garlic, Ital. seasoning, pepper
& 1/2 tsp. salt – cook until garlic
is light brown, about 3 minutes.
Dust with flour & stir to incorporate;
pour in beef broth & stir until
thickened. Spoon beef mixture on top
of potatoes & cover with rest of
potatoes. Top with rest of cheese &
bake until bubbling & browned,
about 30 minutes. Serves 6-8

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

Roasted Potatoes & Asparagus
with Parmesan

1 1/2 lb. baby red skin potatoes,
halved or quartered
1 T. olive oil
salt/pepper, to taste
1 lb. asparagus, trimmed & cut
into 2″ segments
1/2 C. finely grated Parmesan cheese

Preheat oven 400 degrees F.
Place potatoes on large rimmed
baking sheet – drizzle with olive oil &
season with salt/pepper – toss to
combine. Roast 20 minutes.

Remove from oven, add asparagus to
potatoes; toss to combine & season
gently with salt/pepper. Return to oven;
roast until asparagus is tender & potatoes
are lightly browned 10 minutes longer.

When ready to serve: Heat on baking
sheet at 350 degrees F. until hot, about
20 minutes. Toss with Parmesan cheese
just before serving. Refrigerate any
leftovers. Serves 8

NOTE: Can be made up to 2 days ahead:
do not toss with Parmesan- see “When
ready to serve” directions

(recipe: Kroger.com)
——————————-

Crockpot Polish Sausage & Cabbage
Soup

2 C. potatoes, peeled/cubed
4 C. cabbage shredded fine
1 carrot, shredded fine
1 large onion, chopped
2 tsp. caraway seeds, crushed
(optional)
1 1/4 lb. Polish sausage, cooked,
halved lengthwise & cut into
1/2″ slices
4 C. chicken broth (or water)
salt/pepper, to taste

Place all ingredients in crockpot;
cover & cook on Low 10-12 hours
or High 5-6 hours.

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

Blueberry & Cream Crumble Bars

1 box yellow cake mix
1/3 C. butter, room temp.
2 eggs, divided
3 C. fresh blueberries
8 oz. cream cheese, softened
1/3 C. sugar
1 tsp. vanilla

(Optional: 1 1/12 T. lemon juice)

Preheat heat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray or line with foil. In large
bowl combine butter, 1 egg & cake mix.
Mixture will be very stiff – it’s easier
to mix with your hands at this point.
Reserve 1 C. mixture for topping.
Press remaining mixture into bottom of
pan & bake 10 minutes.
While crust is baking, in another bowl
using elec. mixer, beat cream cheese, sugar,
vanilla, (lemon juice) & remaining egg
until smooth. Spread cream cheese
mixture on top of partially baked crust.
Evenly arrange blueberries over cream
cheese mixture & sprinkle top with
reserved crumbs. Bake 25-30 minutes
until center is set & crumbles are golden
brown. Cool completely on wire rack then
chill 30 minutes before cutting & serving.
Serves 24

(recipe: thebakingchocolatess.com)

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

Kind of a quiet day, finished the grocery shopping
and am perusing a few more recipes. Plan on
spending a little time knitting on the various
projects as I’ve kind of ‘ignored’ them for a
few days.

Stay warm, enjoy your day!

Hugs;

Pammie