Ah, Spring – Flowers and Rain!

Looking at our weather forecast for the next few days, it’s looking like we won’t see the sun for quite a few days. It’s 50 degrees F. out there now, grey & rainy – guess I shouldn’t complain, though, because we all remember the rhyme we used to repeat as children: “April showers bring May flowers!” Lots of our flowers are blooming in the yard: daffodils, narcissus, Hyacinth (pretty but stinky), forsythia bushes, grape hyacinth and those tiny little white & purple violets we get all over the yard (they grow wild). I love driving around during this time of year and getting to see all the blooming bushes & trees in peoples yards; there is a gorgeous flowering magnolia near us (I’ve mentioned in years past my grandmother had a HUGE flowering magnolia in our yard that had dinner-plate sized flowers; really gorgeous but the blooms only lasted ONE day!). Seeing flowering plum & other beautiful pink-shaded bushes makes me really happy – I LOVE SPRING!

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Crockpot Dump Cake

1 (15.25 oz) box yellow cake mix
2 (21 oz, ea) cans cherry (or your
choice) pie filling
1/2 C. (1 stick) unsalted butter,
cubed

vanilla ice cream or whipped cream
for garnish

Lightly spray insides of crockpot with nonstick
spray. In large bowl cut cubed butter into cake
mix & mix until butter is coarse & crumbly. Pour
pie filling in crockpot then cover with cake
topping. Cover & cook on High 2 hours until
cake is golden brown & filling is hot & bubbly.
Transfer dessert to serving bowls & serve hot,
with vanilla ice cream and/or whipped cream.
Serves 8

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

Hash Brown Casserole

1 pkg. frozen shredded hash
brown potatoes, thawed
1 can cream of chicken soup
1/2 onion, diced
3 tsp. crushed garlic
2 tsp. paprika
1 tsp. black pepper
1 (16 oz) tub sour cream
2 T. butter, melted
8 oz. shredded sharp Cheddar
cheese
salt/pepper, to taste

Optional topping:
chopped, cooked crispy
bacon – sprinkled on top
before baking

Preheat oven 350 degrees F.
Spray a 5 qt. casserole dish with
nonstick spray. Pour potatoes into
dish & sprinkle generously with
salt/pepper. In large bowl combine
remaining ingredients (except
Cheddar cheese) – pour mixture
over potatoes & top with Cheddar
cheese – spread out evenly. Bake
50 minutes until bubbly & golden
brown. Serves 6

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

Lemon Thyme Pork Chops

4 boneless pork chops (rib or
sirloin)
2 cloves garlic, minced
1/2 C. heavy cream
1/2 C. flour
1/4 C. dry white wine (or water)
4 T. unsalted butter, divided
1 1/2 tsp. lemon zest
1/4 C. lemon juice
1 tsp. creole seasoning
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/black pepper, to taste
chopped green onions – garnish

In small bowl whisk flour, creole
seasoning, garlic & onion powders,
salt/pepper. Dredge pork chops
thoroughly in mixture, pressing
gently so it adheres. Heat 2 T.
butter in large skillet over medium-
high heat. Once hot, add chops &
cook, without moving (other than
to flip) until browned on both
sides, 6-7 minutes per side. Remove
from heat & transfer to a plate, cover
to keep warm. Return skillet to heat
& pour in wine, lemon juice & zest,
minced garlic & thyme, season
again with salt/pepper. Reduce
heat to medium & stir, making sure
to scrape browned bits on bottom
of pan. Return chops to pan &
reduce heat to Low; simmer 15-20
minutes until chops are cooked through.
Remove chops to a plate (or oven
preheated to 200 degrees F.) then add
remaining butter to sauce in skillet.
Whisk in heavy cream & bring to boil,
reduce heat to Low again & simmer
until thickened; once desired thickness
is reached, drizzle over chops &
serve hot. Serves 4

(recipe: 12tomatoes.com)
———————————

Brown Sugar/Honey Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large skillet
over medium heat, melt 2 T.
butter. Season chicken with salt/
pepper & add to skillet. Sear chicken
pieces on both sides until golden
brown, 1-2 minutes per side. Place
chicken in prepared dish along
with onion slices. Melt remaining
2 T. butter in skillet; add garlic &
cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme &
basil; stir to combine then pour
over chicken & onion in dish.
Bake 25-30 minutes. Once chicken
is cooked thoroughly, remove
from oven & serve hot. Serves 6-8

(Recipe: 12tomatoes.com)
——————————–

Calzone Pinwheels
(appetizers)

1/2 C. shredded mozzarella
cheese
1/2 C. ricotta cheese
1/2 C. diced pepperoni
1/4 C. grated Parmesan
cheese
1/4 C. chopped fresh
mushrooms
1/4 C. finely chopped
green pepper
2 T. finely chopped onion
1 tsp. Italian seasoning
1/4 tsp. salt
1 (8 oz) pkg. refrigerated
crescent rolls
1 (14 oz) jar pizza sauce,
warmed

Preheat oven 375 degrees F.
Spray a baking sheet with
nonstick spray.
In small bowl mix first 9
ingredients. Unroll crescent
dough & separate into
four rectangles; press
perforations to seal. Spread
rectangles with cheese mixture
to with 1/4 inch of edges. Roll
up, jelly-roll style, starting
with a short side – pinch seam
to seal. Using a serrated knife,
cut each roll into four slices &
place on sheet, cut sides down.
Bake 12-15 minutes until golden
brown. Serve with pizza sauce.
Makes 16

(recipe: tasteofhome.com)
—————————-

Crockpot Italian Bacon/Cheese
Rotini

2 C. Half & Half
1 (10.75 oz) can Cheddar
cheese soup
1/2 C. butter, melted
1 (16 oz) pkg. Velveeta (or
half of 32 oz. pkg) cut into cubes
1 (16 oz) box rotini pasta, cooked
1 (12 oz) pkg. bacon, fried/crumbled
2 large cloves garlic, minced
1 to 1 1/2 C. Italian bread crumbs

Pour Half & Half, soup & melted
butter into crockpot; stir until
completely mixed. Add cheese,
bacon, garlic & rotini & stir.
Sprinkle bread crumbs over top.
Cover & cook on Low 1 1/2 to
2 1/2 hours until cheese is melted.
Stir gently, but well so bread
crumbs & melted cheese are evenly
distributed. Serves 8

(recipe: recipesthatcrock.com)
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Broccoli/Ham Scalloped Potatoes

1/4 C. butter, cubed
2 T. chopped onion
4 cloves garlic, minced
5 T. flour
1/4 tsp. white pepper
1/8 tsp. salt
2 1/2 C. milk
2 C. shredded Swiss cheese,
divided
2 lb. potatoes, peeled/thinly
sliced (about 4 C.)
2 C. fully cooked ham cut into
strips
2 C. frozen broccoli florets,
thawed/patted dry

Preheat oven 350 degrees F.
In Dutch oven, heat butter over
medium-high heat. Add onion &
garlic; cook & stir 2-3 minutes
until tender. Stir in flour, white
pepper & salt until blended;
gradually whisk in milk & bring
to a boil, stirring constantly.
Cook & stir 2 minutes until
thickened. Stir in 1 C. cheese;
reduce heat & cook 1-2 minutes
until cheese melts (sauce will
be thick) – remove from heat.
Add potatoes, ham & broccoli
to sauce; stir gently to coat.
Spray eight ramekins* with nonstick
spray & place mixture into
containers. Bake, covered,
40 minutes. Sprinkle tops with
remaining cheese & bake, uncovered,
20-25 minutes longer until potatoes
are tender & cheese is melted.
Serves 8

*small individual oven-proof dishes

(recipe: tasteofhome.com)
——————————
Cheesy Ham Chowder

10 strips bacon, diced
1 large onion, chopped
1 C. diced carrots
3 T. flour
3 C. milk
1 1/2 C. water
2 1/2 C. cubed potatoes
1 (15 1/4 oz) can whole kernel
corn, drained
2 tsp. chicken bouillon granules
pepper, to taste
3 C. (12 oz) shredded Cheddar
cheese
2 c. cubed, fully cooked ham

In Dutch oven cook bacon over
medium heat until crisp; using
slotted spoon, remove to paper
towels to drain. Place onion &
carrots in drippings & saute until
tender. Stir in flour until blended;
gradually add milk & water & bring
to a boil. Cook & stir 2 minutes
until thickened. Add potatoes,
corn, bouillon & pepper; reduce
heat, simmer, uncovered, 20
minutes until potatoes are tender.
Add cheese & ham; heat until
cheese is melted. Stir in bacon &
serve. Serves 10

(recipe: tasteofhome.com)
——————————–

Make Ahead French Toast Casserole
(overnight recipe)

20-24 slices cinnamon bread (or
cinnamon raisin)
3 C. milk
1 C. Half & Half
4 eggs
1 C. granulated sugar, divided
1 tsp. vanilla
1/8 tsp. ground nutmeg
1 (8 oz) pkg. cream cheese, softened

cinnamon sugar – optional

Trim crusts from bread. Spray a 9 X 13″
baking dish with nonstick spray & arrange
half of bread in pan. In large bowl combine
milk, 3 eggs, Half & Half & 1/2 C. sugar –
whisk until well blended – pour half of
mixture over bread in pan. Using a food
processor or blender, add 1 egg, 1/2 C.
sugar, vanilla, nutmeg & cream cheese –
process until smooth then pour over
moist bread in pan. Top with remaining
bread & pour remaining milk mixture over
bread. Cover & refrigerate overnight. Remove
from fridge & let stand 30 minutes.
Preheat oven 350 degrees F.
Bake 50-55 minutes. Let stand before
serving. Sprinkle top with cinnamon sugar
if desired. Makes 12 servings

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

Extreme Lemon Bundt Cake

1 (18 oz) box Betty Crocker or
     Pillsbury lemon cake mix
1 (3 oz) box instant lemon pudding
mix
4 extra-large eggs
1 C. sour cream
2 tsp. lemon extract (optional)

zest of 1 lemon
juice of 1 lemon
1/2 C. oil

Spray insides of bundt pan with
nonstick spray (or) use two
large loaf pans, sprayed with
nonstick spray.
Preheat oven as directed on cake
mix box. Mix all ingredients together
& pour into pan(s). Bake as directed
on cake mix box.
Makes 16 slices

NOTE: This can be frozen for up to 30
days & still taste like you just baked it/
them (according to poster)

(recipe: food.com)

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

This week is shaping up to be very busy for
me; babysat my 7 week old grandson yesterday –
he’s finally coming out of the “I’M STARVED”
6-8 week growth spurt and not eating
constantly – Whew! I was quite surprised
when he only drank ONE bottle and then
took a good 2 hour nap – before he would
drink a full bottle, sleep maybe (if you were
LUCKY) 10-15 minutes, then want another
2-4 oz.! We’re just happy he’s healthy &
growing! Tonight I have a spaghetti dinner
fund raiser to attend (and I don’t even LIKE
spaghetti!). The event is for a farm near
where my special needs group meets; the
owners are also the people who started
our special needs group; their goal is to
find meaningful employment for our
special needs students. They do this by
working on the farm with the animals or
making crafts to sell in the General Store.
It’s a great project – our students really
love the inter-action with the animals
and other students – it gives them a
purpose and a job and builds self
esteem and character. The head of
our group has been asked to speak
tonight and she wants me there
(as her ‘side kick’ – as she said last
night: “For a long time this group
was run just by myself & Pam”). We
both thank the Lord for sending us
more adult helpers who not only lend
a hand when needed but are also
advisors to our students. Our group is
growing; the Farm was our original
goal for our group – a place where
our students could come & work,
learn and interact with other special
needs people. We’re grateful that
the Lord has moved our group forward
so that we, as leaders, are able to see
the future for our ‘kids’. We (my
special needs group) will continue to
run our Bible Study program every
Wednesday and the Farm will continue
to grow as well. (in case you might be
interested, here’s the link to the Farm:

http://www.duttonfarm.org

(I love looking at the photos – there
are SO many of our ‘kids’ featured there!)

Hope you are having a very prosperous
and happy week!

Hugs;

Pammie

Easter’s coming – SOON!

I looked out today and saw our daffodils are blooming – YAY! Also, all around the area, lots of forsythia are blooming brightly – I love seeing the bright yellow – so cheery!

This has been a rather busy/hectic week (and it’s only Wednesday!) Yesterday (Tuesday) found me babysitting my 6 week old grandson for the day. He’s just coming into something I had not heard of before: The SIX WEEK Growth spurt! (read that – wants to drink CONSTANTLY!) Let’s just say he really kept this grandma hopping – for the first 1 1/2 hours I did nothing but heat up bottles, feed him/change diaper & repeat. Kept thinking: Come on, kid – take a NAP! Finally, after much trying, he did and I got about a 2 hour break (finished reading my book). He’s becoming more aware of things around him so I put him under his crib mobile for awhile and he was fascinated watching it go around while hearing various tunes from it’s music box. (He actually seemed to fancy certain songs over others – kicking his feet and cooing at the mobile during those songs). His Momma went back to work last Friday and will soon have a set schedule – then I’ll be better able to adjust my schedule accordingly.

(that dark spot on his shirt isn’t wet – it’s just a reflection)

6 weeks old, 12 lbs (he’s gotten so long that 3 month pants are too short on him – his Mom & Dad are both tall, so he’s taking after them!)

After babysitting it was time for Knit/Crochet Night (let’s just say I was less energetic than usual) – we had 16 ladies and a new person who used to be one of my bosses when I worked at the Telephone Company over 34 years ago! Good evening!

Along with everything else comes Easter dinner preparations; THIS year we have a new ‘fluke’ – middle son’s new girlfriend is a Vegan – that means NO meats, no animal anything (not even eggs), and no dairy . . . that makes for some difficult menu planning, to say the least. In my little neighborhood we just got a small new Middle Eastern restaurant. I went over their menu selections & even called to ask questions (No, they won’t be open Easter BUT they’re open Saturday). I’ve come to the conclusion that I’m going to BUY 2 vegetarian dishes for her: Vegetarian Mujaddara (rice & lentils pilaf with caramelized onions) and a Falafel Plate (a deep-fried ball/doughnut or pattie made from ground chick peas, fava beans or both). My oldest son (the chef) is making ham & some other kind of meat and said he would prepare his version of a quinoa salad (very good). My thoughts are: she will have fresh veggies & the 2 veggie dishes – hopefully that will be enough.  I’m also bringing garlic mashed potatoes, green bean casserole, rolls, some kind of sweet potatoes and some dessert(s) – the other grandma is doing all the appetizers (and, believe me, she does TONS!). I love all her choices (EXCEPT they are all containing cheeses or milk products, etc.). For a minute I really thought I had a great idea: make deviled eggs! Then it hit me: NO EGGS! UGH! I don’t know yet whether she’s vegan because of a medical condition OR just by choice – guess it really doesn’t matter except it makes a family dinner that much more difficult. (sorry – I’ll get off my soap box now . . .)

===========

No-Bake Crispy Peanut Butter Squares

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

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

(recipe: cookstr.com)
——————————–

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
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 until ham is
heated through & crust is golden.
Slice & serve. Serves 10

(recipe: mrfood.com)
—————————-
Crockpot Scalloped Potatoes &
Ham

3 lb. potatoes, thinly sliced
1 onion, thinly sliced
1 C. diced, cooked ham
1 C. (4 oz) shredded Cheddar
cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 (10 3/4 oz) can cream of
mushroom soup (undiluted)
3/4 C. water
1 T. chopped fresh chives
(optional)

Layer half of potato slices, onion,
ham & cheese. Sprinkle with salt
& pepper. Repeat layers with
remaining potatoes, onion, ham
& cheese. In small bowl stir soup
& water – spoon over potato
mixture. Cover & cook on Low
7-8 hours. Sprinkle with chives
before serving (if desired)
Serves 6

(recipe: mrfood.com)
————————————–

Creamy Tortellini Skillet

2 C. spaghetti sauce
1 C. Half & Half
2 C. chicken broth
1 tsp. minced onion
1 (24 oz) pkg. frozen tortellini

In large skillet (which has a lid),
add garlic & cook for less than a
minute. Pour spaghetti sauce, Half
& Half & chicken broth in skillet &
stir to combine well. Add frozen
tortellini & mix well with sauce.
Increase heat to boil then reduce
to Low. Cover & cook 12-15 minutes.
Serves 6

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

Parmesan-crusted Cauliflower

1 1/2 C. panko bread crumbs
2 T. grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 eggs
1/2 head cauliflower, cut into
bite-sized florets
1 C. vegetable oil

In medium bowl combine bread
crumbs, Parm. cheese, garlic powder,
salt & cayenne pepper – mix well.
In another medium bowl lightly beat
eggs. Dip cauliflower florets in egg,
then roll in bread crumbs until evenly
coated on all sides, pressing gently,
if needed. In large skillet over medium-
high heat, heat oil until hot. Fry cauliflower
1-2 minutes until golden brown, then turn
& fry 1-2 more minutes. Remove with
slotted spoon to paper towel-lined
plate. Repeat with remaining cauliflower.
Serve immediately. Serves 6

(recipe: mrfood.com)
—————————-

Honey-Garlic Baked Chicken

6 boneless skinless chicken thighs
1/4 C. flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. honey
2 T. soy sauce
4 garlic cloves, minced
1 tsp. red pepper flakes

Preheat oven 375 degrees F.
In medium bowl mix flour & paprika;
coat each chicken thigh in mixture &
place in greased or foil-lined dish.
Sprinkle each thigh with salt/pepper.
In separate bowl mix honey, soy sauce &
garlic; pour evenly over chicken – flip each
over to coat on both sides. Cover with
foil & bake 30 minutes. Uncover &
continue baking 15 minutes. Serves 6

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

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

(recipe: 12tomatoes.com)
———————————–

Easy Pineapple Casserole

2 (20 oz, ea) cans pineapple
chunks, drained
2 C. (8 oz) shredded sharp
Cheddar cheese
1/2 C. sugar
3 T. flour
2 C. coarsely crushed butter-
flavored (like Ritz) crackers
1/4 C. (1/2 stick) melted butter

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish
with nonstick spray. In large
bowl combine pineapple, cheese,
sugar & flour; toss until evenly
coated & place in prepared pan.
In small bowl combine crushed
crackers & butter; mix well then
sprinkle on top of casserole.
Bake 30-35 minutes until heated
through & topping is golden.
Serves 8

(recipe: mrfood.com)


Easy No-Bake Caramel Pie

1 (6 oz) bag Milky Way Bites (candy)
1 (16 oz) AND 1 (8 oz) tubs Cool Whip,
thawed
1 (14 oz) can Dulce de Leche (if you
can’t find this – you can make your own,
using one 14 oz. can sweetened
condensed milk -recipe follows
1 store-bought chocolate cookie
pie shell

Chop Milky Way Bites into small pieces;
reserve 1/4 C. Place 16 oz. Cool Whip
in a large bowl; fold in Dulce de Leche.
Fold in chopped Bites & pour into
pie shell. Top with 8 oz. Cool Whip &
sprinkle reserved chopped Bites on
top. Refrigerate 4 hours before serving.
=========================

Weather-wise it’s been clear & nice, today
it’s in the 50’s with a slight breeze. (chance
of rain Easter Sunday).

Today was my “reward” for babysitting
yesterday – I took a friend out for her
birthday to Ruby Tuesday’s – I had a
nice chicken salad (enough to bring half
home for later!). Afterwards I wandered
over to the Salvation Army store and
bought a really nice/fancy/dress top:
black, short sleeves with silver sparkles
all over it. No, it’s not something I
would normally purchase but after
looking at it for awhile, decided it
would be the perfect thing to wear
with my long black skirt for a wedding
or other formal affair – price? $6.99!
SCORE! AND – to add to that, today
was their Seniors Day so I got an
extra 25% off my purchase! After
that I went to our local Kroger
Gas Station because I had 50 cents
off per gallon on their gas (due to
my shopping Kroger lately) – that
was another SCORE! Gas here is down
just a little to $2.43/9 a gallon so getting
50 cents off that per gallon was REALLY
nice!

I still have some grocery shopping to do,
hopefully Friday (I know – LOTS of people
will be in the stores then) but want to
avoid the REALLY BIG rush on Saturday.

Hope your Easter plans are coming
together nicely!

Hugs;

Pammie

Blessings – always welcome

Cold, rainy & gloomy today – High 40 degrees F. Well, it’s now Spring so guess we’ll just have to adjust – right?

On that note husband & I had to make a trip to the drug store to pick up some prescriptions. One of his prescriptions (a week ago) was deliberately left there. Why, you ask? Because when they told me it would cost $500.00 I chose to wait. After husband spoke to pharmacist about his particular drug insurance, today when we went back to pick his 2 and my 3 prescriptions the total for his was $00.00 and total of all costs for purchases (including a large bag of chips & two 2-liter bottles of pop) came to $21.00! THANK YOU, LORD! I will definitely take that blessing! I was really dreading us having that high of a bill every three months (Yes, I know that some of you might have that high a cost). So very grateful we didn’t. WHEW!

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

Luscious Layered Lemon Dessert

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

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

Preheat oven 350 degrees F.
Combine crust ingredients until
well blended & crumbly; press into
bottom of 9 X 13″ baking dish & bake
15 minutes. Cool completely.
Layers:
Using elec. mixer, mix cream cheese &
powdered sugar until smooth & creamy.
Fold in 1 C. Cool Whip & spread over
cooled crust. NOTE: If your crust pulls
apart – it might be because your pecans
are a little coarse. Just work slowly; you
may have to use your fingertips to spread
cream cheese layer as best you can. Whisk
together pudding mixes & milk; add lemon
juice & stir until thick – spread over cream
cheese layer. Spoon remaining Cool Whip
over pudding & sprinkle top with a dusting
of chopped pecans. Refrigerate 4 hours
before serving.

NOTE: Poster says this recipe is even better
the next day – she often prepares 2 just for
this reason!

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

Melt-in-your-mouth Chicken

4 boneless, skinless chicken breasts
1/2 C. Parmesan cheese
1 C. (plain) Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. black pepper

Preheat oven 375 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. Combine Parmesan,
yogurt, garlic powder, salt/pepper
& spread over chicken. Bake 35
minutes until chicken is done.
Serves 4

(recipe: normalcooking.com)
———————————

Beef & Spinach Baked Rotini

1 1/2 lb. ground beef
1 (1 lb, 8 oz) jar Ragu Chunky
Tomato/Garlic/Onion sauce
1 (6 oz) bag fresh spinach
2 C. water
1 C. ricotta cheese (about 8 oz)
2 T. grated Parmesan cheese
1 (12 oz) pkg. rotini pasta, uncooked
3/4 C. mozzarella cheese (about 3 oz)

Preheat oven 400 degrees F.
Brown ground beef in large skillet
over medium-high heat; drain. Place
spinach in a skillet with 2 T. water &
cook (wilt) until soft. Combine sauce
& water in a large bowl; stir in cooked
beef, ricotta, spinach, Parmesan &
uncooked rotini. Spray a 9 X 13″ baking
dish with nonstick spray & pour mixture
into dish – spread evenly. Cover tightly
with foil & bake 55 minutes. Remove
foil & sprinkle top with mozzarella
cheese. Bake, uncovered, an additional
5 minutes until cheese melts. Let stand
5 minutes before serving.

(recipe: dearcrissy.com)
———————————

8-Can Taco Soup

1 (15 oz) can black beans,
drained/rinsed
1 (15 oz) can pinto beans,
drained/rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 (15 1/4 oz) can sweet corn,
drained (whole kernel)
1 (12.5 oz) can chicken breasts,
drained
1 (10 3/4 oz) can cream of
chicken soup
1 (10 oz. can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 1/4 oz) packet taco seasoning

Garnishes:
corn chips
grated Cheddar cheese

Place all ingredients in large pot;
heat until warm, stirring occasionally.
Serve with tortilla chips & grated
cheese on top of each bowl, if desired.
Serves 7

(recipe: food.com)
—————————-

Chive & Onion Hash Brown Potatoes

1 1/2 C. Half & Half
1 (8 oz) tub spreadable
chive & onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. black pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir
in potatoes. Spray a 9 X 13″
baking dish with nonstick spray &
layer 1/3 of mixture & 2/3 C.
Swiss cheese in pan. Sprinkle
with 1 T. chives & repeat layers.
Top with remaining hash brown
mixture & cheese; dot with butter.
Cover with foil & bake 35 minutes.
Remove foil & bake 10-20 minutes
longer until edges begin to brown &
potatoes are heated through. Let
stand 10 minutes before serving.
Sprinkle top with remaining chives &
serve. Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)
——————————–

Southwest Cornbread Casserole

Cornbread layer:
1/2 C. melted butter
1/2 C. sugar
2 eggs
1 C. buttermilk*
1/2 tsp. baking soda
1 C. flour
1 C. cornmeal
1/2 tsp. salt

Meat mixture:
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
5-6 mini bell peppers, chopped
salt/pepper
3 T. taco seasoning
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes,
undrained
1 (15 oz) can black beans, drained/
rinsed
1 C. salsa
2 C. Mexican-blend shredded cheese
chopped cilantro – optional

Preheat oven 400 degrees F.
Place oven rack in center of oven
In medium bowl beat 1/2 C. melted
butter & 1/2 C. sugar; blend in 2
eggs & beat to combine. Pour 1
C. buttermilk into a 2 Cup glass
measuring cup. Add 1/2 tsp. baking
soda & stir to combine – add this to
butter/sugar mixture & stir to combine.
In separate bowl mix 1 C. flour, 1 C.
cornmeal & 1/2 tsp. salt – fold into
wet ingredients (do not over mix)
Spray 9 X 13″ baking dish with nonstick
spray & spread cornbread batter evenly
in pan. Bake 12-15 minutes until top
is set & slightly firm. (it should almost
be baked completely – make sure it’s
just about done before moving to next
step).  While cornbread is baking, heat
a large, deep skillet over medium-high
heat. Add ground beef, minced garlic,
onion & chopped bell peppers – sprinkle
with salt/pepper & 3 T. taco seasoning
mix – stir & cook until beef is cooked
through & no longer pink. Add enchilada
sauce, diced tomatoes, black beans &salsa
to skillet & stir to blend. Allow to simmer
& cook on Low heat 5 minutes. Carefully
pour mixture on top of corn bread. Sprinkle
top with shredded cheese & bake 5-8
minutes until cheese melts. Sprinkle top
with chopped cilantro, if using.
Serves 7-8

*If you don’t have buttermilk –
place 1 T. lemon juice or vinegar
in a 2 Cup measuring cup & fill up
rest of cup with milk (to reach
1 cup). Stir & let stand 5 minutes-
now you have buttermilk!

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

Lofthouse Soft Frosted Cookies

Cookies:
3 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. (1 stick) butter, softened
1 C. sugar
1 tsp. vanilla
3/4 C. sour cream
1 egg

Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
1 tsp. vanilla
3 T. milk

In bowl whisk flour, baking soda &
baking powder. In another bowl beat
butter & sugar until fluffy; add egg,
vanilla & sour cream – mix until
combined. Gradually add in flour
mixture & beat until just combined.
(dough will be soft & sticky). Wrap
dough in plastic wrap & refrigerate
1-2 hours until firm.

Preheat oven 350 degrees F.
Line cookie sheets with parchment
paper or mats. Scoop dough by
tablespoons (approx. 2 T. per cookie)
& roll into a ball – place on sheet.
Lightly press down on each ball to
flatten just a bit – repeat with remaining
dough. Bake 10-12 minutes.

Let cookies rest on sheets a few minutes
before removing to wire rack to completely
cool before frosting.
Beat frosting ingredients until fully
combined & fluffy; frost cooled cookies
Makes approx. 18 cookies

(recipe: ourtableforseven.com)
=====================

Not much going on around here, tonight
is my special needs group’s Gym Night –
we have an activity-filled 1 1/2 hours
along with a special snack. The group
loves it as it gives them a chance to
mingle/interact without just the usual
sit-down Bible study (both are good,
this is just a little more loosely
structured – Fun Night).

Hope you’re having a good week;

Hugs;

Pammie

Frustrating but it’s DONE! YAY!

Every year I dread getting all the forms/paperwork together to go have our taxes done. We have a GREAT tax guy (and great friend) and he does a great job – I just ALWAYS have the feeling, when gathering up all the papers, that I forgot something – does that ever happen to you? Yes, he can call me – yes, I can fax anything to him I might have missed, just don’t like feeling totally incompetent (part of my Type-A personality gotta have all the I’s dotted & T’s crossed). We’ll see tomorrow . . .

Monday was my Babysitting Night with newest grandson, from 5 p.m. to around midnight. He slept a good part of that time, gave me a run for my money when he got hiccups (had to remember what to do with a baby that small – gave him few sips from his bottle & he was good!). All in all, it was a good evening & his parents got to go out & enjoy themselves a little.

Not the best photo – believe me I TRIED!

He’s now 1 month old and gaining a little weight – great to snuggle with!

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

Berry Magic Cake

6 T. unsalted butter
3 large eggs, room temp,
separated
3/4 C. granulated sugar
2/3 C. flour
1/8 tsp. salt
1 1/2 C. milk
1 tsp. vanilla
1 C. strawberries, sliced 1/4″
thick
1 C. raspberries, halved
lengthwise
1/2 tsp. cream of tartar

powdered sugar – dusting
Whipped Cream (or Cool
Whip – for serving)

Preheat oven 325 degrees F.
Position oven rack in center of
oven. Line a 8 X 8″ square baking
pan with a 12 X 8″ piece of
parchment paper, leaving an
overhang on 2 sides. Melt butter
in small microwave-safe bowl
in microwave, 1 minute. Brush
parchment paper with some of
butter then flip it over & press
it back in pan. Brush the other
side of paper & sides of the pan
with butter. Whisk egg yolks &
sugar vigorously in large bowl
until pale, creamy & thick,
1-2 minutes. Pour in remaining
melted butter & whisk
until incorporated. Add salt
& all but 2 T. flour, mixing
until completely combined.
Heat milk in microwave-safe
bowl or measuring cup in
microwave until warm, about
1 minute. Slowly add milk &
vanilla to egg yolk mixture,
whisking constantly until well
combined (batter will be thin).
Toss berries with reserved 2
T. flour & gently stir into the
mixture. Beat egg whites & cream
of tartar in another bowl using
elec. mixer on medium speed
until stiff peaks form, 2  minutes.
Scrape whites into yolk mixture,
gently breaking them up a little
with a whisk. Using whisk, gently
stir & fold mixture a few times to
coat the whites with liquid while
keeping as much volume as
possible. Pour batter into pan &
gently smooth top with a rubber
spatula. Bake until top is browned &
puffed and cake is mostly set with a
slight jiggle in center, about 1 hour.
Let cake cool completely in pan,
about 2 hours.
To serve:
Dust top of cake lightly with powdered
sugar; run a spatula or thin knife around
edges of pan to loosen. Use the paper
overhang to lift cake from pan & place
on a cutting board. Cut cake into 9
squares & serve topped with whipped
cream (or Cool Whip).

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

Garlic Brown Sugar-Baked Chicken

8 pieces chicken, bone-in
1 large onion, sliced
4 T. butter
4 cloves garlic
1/4 C. brown sugar, packed
1 T. honey
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. In
large skillet over medium heat,
melt 2 T. butter. Season chicken
with salt/pepper & add to skillet.
Sear chicken pieces on both sides
until golden brown, 1-2 minutes
per side then place in prepared
dish along with onion slices. Melt
remaining butter in skillet & add
garlic; cook 1-2 minutes. Add brown
sugar, honey, oregano, thyme & basil;
stir to combine. Pour glaze over chicken
& onion. Bake 25-30 minutes. Once
chicken is fully cooked, remove from
oven & serve hot. Serves 6-8

(recipe: 12tomatoes.com)
——————————–

Crockpot Cheeseburger Soup

1 lb. ground beef, cooked/
drained
1 (15 oz) can diced tomatoes,
drained
1 (32 oz) container chicken broth
4 C. potatoes, peeled/cubed
2 C. sharp Cheddar cheese,
shredded
1 C. heavy cream
1/2 C. chopped carrot
1/2 c. green bell pepper, seeds
removed/chopped
1/4 C. flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp. chili powder (optional)
salt/ground black pepper, to taste

Garnish
cooked/crumbled bacon

Place cooked ground beef, tomatoes,
potatoes, carrot, bell pepper, onion,
celery & garlic in crockpot; pour
chicken stock over top. Season with
chili powder, salt/pepper & stir to
combine. Cover & cook on High
3-4 hours until vegetables are
softened. In small bowl stir flour
into heavy cream until no chunks
remain then pour into crockpot.
Add Cheddar cheese & stir to
combine then cover & cook
another 20-30 minutes. Serve hot.
Serves 8

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

Bundt Pan Roast Chicken!

3 cloves garlic, whole
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon Gold potatoes,
quartered
1 large bunch fresh thyme
1 large bunch fresh rosemary
olive oil
1 (3-4 lb) whole chicken,
neck/gizzard/heart/liver removed
1 lemon, sliced
kosher salt
ground black pepper

Preheat oven 425 degrees F.
Cover hole of Bundt pan with foil.
Place garlic, carrots, onion & potatoes
in Bundt pan; sprinkle with oil/salt/
pepper & toss to combine. Scatter
sprigs of thyme & rosemary on top
of vegetables. Pat chicken dry using
paper towels. Season inside of
cavity generously with salt/pepper,
then stuff with lemon halves, a few
sprigs of thyme & rosemary. Rub
oil all over skin of chicken then
season generously with salt/pepper.
Place chicken over hold in Bundt
pan so it’s standing up. Bake 45
minutes – 1 hour 10 minutes until
chicken is cooked through & skin
is golden brown. Let chicken rest
in pan at least 15 minutes before
removing & slicing. Serve with
roasted vegetables & juices from
pan. Serves 6

(recipe: delish.com)
——————————–

Sausage & Potato Skillet

1 1/2 lb. any potato (Russet, new red,
yellow, etc.)
2 T. olive oil
1 1/2 lb. Italian sweet sausage, cut into
thick slices on the bias
1 lb. onion, sliced into thick slices
2 large green peppers, cut into thick
strips
1/4 C. chicken or vegetable stock
3 T. butter
1 tsp. seasoning salt
1/2 tsp. garlic powder
1/2 tsp. dry oregano
1/4 tsp. paprika

In large skillet with tight fitting lid,
fill half full with water. Peel potatoes
(if using new red, no need to peel); cut
into wedges & place in water as you cut.
Bring to boil, lower to medium boil &
boil 5 minutes. (potatoes should still have
a good bite- they will be cooked again, later.)
Using a strainer, remove to a plate, discard
water. Wipe out the pan & add olive oil; heat
on medium high; add sausage & brown on
both sides. Reduce heat & continue to cook
& turn until cooked through – remove to bowl.
Add onions & peppers to skillet & cook 8-10
minutes until peppers just start to lose their
crunch. Add stock & stir to loosen any bits on
the bottom of the pan. Pour this mixture into
bowl with sausages. Add butter to pan, salt,
garlic powder, oregano & paprika. Place potatoes
in pan & toss lightly to coat both sides then
cook until potatoes are browned & cooked
through, turning occasionally to brown both
sides. Add sausage, peppers & onions back
to pan & stir lightly without breaking up the
potatoes. Serves 4-6

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

Crockpot Chocolate Espresso
Lava Cake

1 (regular size) chocolate fudge
cake mix
1 T. instant espresso powder
3 C. milk
1 (3.9 oz) instant chocolate
pudding mix
1 C. (6 oz) semisweet chocolate
chips
1 C. white baking chips

Spray insides of crockpot with
nonstick spray. In large bowl
add espresso powder & then
prepare cake mix accordg. to
pkg. directions – pour into
crockpot. In small bowl whisk
milk & pudding mix 2 minutes.
Let stand 2 minutes until soft-
set then pour over batter. Cover
& cook on Low 3 to 3 1/2 hours
until a toothpick inserted in cake
portion comes out with moist
crumbs.
Sprinkle top with chocolate &
white baking chips. Turn off
crockpot, remove insert & let
stand, uncovered, 15-30 minutes
until chips are softened. Serve
warm. Serves 16

(recipe: tasteofhome.com)

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

Our weather is still Springy – in the 50’s &
sunny (supposed to be rainy for a few days);
got my errands done today so I’m good.

Last night was Knit Night and, for whatever
reason, we only had 7 people! Strange. We
also agreed that, with Easter coming, we’re
postponing the Knit/Crochet Movie night
until May – so much for ‘fun’, eh?

Gas prices are jumping again – was shocked
to see that they had gone from $2.29/9
to $2.46/9 in a few days – guess they need
the extra income for those traveling during
the holidays – right?

Anyway, hope you have a great day!

Hugs;

Pammie

Happy Sunday!

It’s a rather gloomy, wet day out there (temp is 47 degrees F.) but it’s better than snow! (guess you could say it’s ‘liquid snow’, right?). I’m slowly feeling better – was able to go to church and sing in the choir (YAY!). Came home later & had a surprise visit from oldest son & his little family; they stopped by to drop off husband’s air pump. It was nice to see ALL of them – newest grandson is now officially 4 weeks/or 1 month old. I get the fun of babysitting him tomorrow evening while his parents go to a concert/date – am guessing about 4-5 hours, total – we’ll see. I also get the ‘fun’ of learning all the in’s & outs of new-fangled baby paraphernalia like the Dr. Brown baby bottles and heating pumped mommy milk on the stove after it’s been frozen! (In my day I used the microwave and, being our boys were adopted, didn’t have to figure out how to defrost that kind of milk). I’ve decided, since it’s supposed to continue raining/storming, I’m taking some matches with me – just in case the power goes out. I KNOW they have lots of candles. Should be a fun/interesting/unique experience, for sure!

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

 Crockpot Cinnamon Roll Pudding

8 C. day-old, unfrosted cinnamon
rolls, cubed*
4 large eggs
2 C. milk
1/4 C. sugar
1/4 C. butter, melted
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1 C. raisins

Spray insides of crockpot with
nonstick spray. Place roll cubes in bottom.
In small bowl whisk eggs, milk, sugar, butter,
vanilla & nutmeg – stir in raisins & pour over
cinnamon rolls. Stir gently. Cover & cook on
Low 3 hours until a knife inserted near
center comes out clean. Serves 6

*8 slices cinnamon or white bread, cut
into 1 inch cubes may be substituted
for the cinnamon rolls

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

Liver & Onions with Bacon!

1 lb. beef liver
1/4 – 1/2 C. flour
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper (to taste)
2 medium onions
4 slices bacon, cooked/crumbled
2 T. butter
2 T. water

Preheat oven 325 degrees F.
Brown bacon in pan & reserve
grease. Wash the liver & slice
into thin (1/4 – 1/2″) slices;
rinse well & pat dry using paper
towels. Mix flour, garlic powder,
salt/pepper in small bowl. Grease
bottom of 9 X 13″ baking dish using
the bacon grease. Dip liver slices into
flour mixture & place in prepared dish.
Thinly slice onions into rings & layer
on top of liver. Cut butter into small
pats & place over sliced onions. Add
water to pan to keep all moisture from
cooking off. Bake 30-40 minutes until
well cooked & onions are soft. It may
take up to an hour, depending on
thickness of liver slices. When done
cooking, sprinkle top with bacon
crumbles. Serves 4-6

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

Cowboy Cornbread Meatloaf

1 1/2 – 2 lb. ground beef
1 egg
1 box cornbread stuffing mix
1 tsp. garlic powder
1 tsp. seasoning salt
1/3 to 1/2 C. sliced canned mushrooms
1/2 C. diced onions
1/2 C. honey BBQ sauce (or your
favorite)

Preheat oven 375 degrees F.
Prepare stuffing according to box
directions. Combine stuffing,
ground beef, egg, garlic powder,
seasoning, mushrooms & onions-
mix well. Spray a loaf pan with
nonstick spray & press meatloaf
into pan evenly. Brush top of
meatloaf with a light coating of
BBQ sauce. Bake 1 hour; remove
& brush again with a thick layer
of BBQ sauce; place back in oven
another 5  minutes. Serves 6

(recipe: militarywivessaving.com)
——————————-
BBQ Chili Cheese Biscuit Casserole

1 lb. ground beef or turkey
1/2 large onion, finely diced
1 large carrot, peeled/shredded
1/2 bell pepper, diced
2 stalks kale, chopped (or few
handfuls spinach, chopped)
1 1/2 T. chili powder
1 (19 oz) can black or kidney beans,
drained/rinsed
1 (28 oz) can diced tomatoes,
drained
1/2 C. ketchup
1/2 C. BBQ sauce

Biscuits:
2 C. flour
1 T. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder
(optional)
1/2 C. cold butter cut into
1/2 inch cubes
1/2 to 3/4 C. milk
1 1/2 C. shredded Cheddar cheese

Preheat oven 450 degrees F.

Chili:
In large oven-safe skillet cook
ground beef & onion over medium-
high heat until browned. Add carrot,
pepper, kale (spinach) & chili powder;
cook 2-3 minutes until veggies are
softened. Add beans, tomatoes, ketchup
& BBQ sauce. Cover & simmer over
medium heat 10 minutes. (while cooking,
prepare the biscuits)

Biscuits:

In medium bowl mix flour, baking
powder, salt & garlic powder. Add
butter cubes to mixture & cut in until
crumbly. Stir in milk gradually, stirring
just enough so dough comes together.
Roll out on floured surface & cut into
biscuit rounds (or you can leave as
one piece). Place biscuits on top of
chili mixture. Lay a piece of foil over top
(do not tighten around skillet – this is
only to prevent spatters in oven). Bake
10 minutes until light golden brown.
Remove foil, sprinkle with cheese &
bake 1-2 minutes more until cheese
melts. Serves 8

NOTE: Can be made ahead:
Cook chili 10 minutes & prepared
biscuit dough. Wrap dough in plastic
wrap & refrigerate. Cool chili to
room temp & refrigerate. When ready
to bake, bake chili, covered at 450
degrees F. 10-15 minutes before adding
biscuits on top & baking additional 10
minutes.

To Freeze: Assemble completely, minus
the cheese & freeze. To bake, thaw in
fridge overnight or on counter 2-3 hours.
(Might require additional baking time
if still partially frozen when you bake.
Sprinkle on cheese during last 10 minutes.

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

Crockpot Vegetarian Minestrone

1 C. dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1 1/4 qt. (5 C.) vegetable broth
3/4 C. ditalini pasta, uncooked
3/4 C. “Classico Traditional Basil
Pesto pasta sauce & spread”
1 (5 oz) pkg. fresh baby spinach leaves
juice of 1 lemon
1/3 c. grated Parmesan cheese

Spray insides of crockpot with nonstick
spray & place beans, carrots & garlic in
bottom. Add broth & stir. Cover & cook
on Low 7-8 hours (or High 3 1/2 – 4 hours).
Stir in pasta & pesto sauce; cover & cook
on Low 30 minutes (or High 15 minutes).
Add spinach & lemon juice; stir & serve
topped with cheese. Serves 8 (1 C. each)

(recipe: kraftrecipes.com)
————————————–
Sheet Pan Home Fries

20 oz. baby red potatoes, cut
into 1/2 inch pieces
1 small onion, chopped fine
1 green bell pepper, diced
2 carrots, chopped
1 1/2 T. olive oil
1 1/4 tsp. kosher salt
fresh black pepper

Preheat oven 375 degrees F.
Line a sheet pan with foil or
spray with nonstick spray.
Combine all ingredients in
large bowl & toss to coat
then transfer to sheet pan &
spread in single layer. Roast
on bottom rack of oven 15
minutes. Turn mixture using
a spatula & roast an additional
25-30 minutes until golden
brown & cooked through.
Serves 4

(recipe: skinnytaste.com)
———————————

Crockpot Red Velvet Spoon
Brownies

3/4 C. milk chocolate chips
3/4 C. butter
2 C. sugar
2 eggs
3 egg whites
1 1/2 C. flour
3 oz. red food coloring
2 tsp. vanilla
2 tsp. baking cocoa
1 1/2 tsp. baking powder
1/8 tsp. salt

Icing:
8 oz. pkg. cream cheese, softened
3 T. butter
1 1/2 C. powdered sugar
1/8 tsp. salt
pecan pieces (optional)

Spray insides of crockpot
with nonstick spray.
Place choc. chips & 3/4 C. butter
in microwave safe bowl – melt
at 30 second intervals, stirring
in between.* Whisk in eggs & egg
whites, one at a time. Mix in flour,
food coloring, vanilla, baking cocoa,
salt & baking powder. Spoon
batter into crockpot & spread out
evenly. Place a few paper towels
across opening of crockpot to catch
any moisture that may drip on
batter & cover with lid. Cook on
Low 2 1/2-3 hours. If done, when
you insert a toothpick into center,
a few crumbs will stick to it when
it comes out.Remove lid & let cool
while preparing icing.**

Icing;
Beat cream cheese & butter until
mostly smooth; stir in powdered
sugar & salt, then mix in vanilla
completely.

To serve:
Place a dollop of brownie on a plate
with a dollop of icing on top & a
sprinkle of pecans, if using.

*If your microwave safe bowl isn’t
large enough, pour mixture into
a large bowl & stir in sugar.

**When you remove the lid it will
look great until it starts to cool – then
it will fall – it is perfect for spooning
out to serve.

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

Veggie-Lovers Cream Cheese Spread

8 oz. softened cream cheese*
1 T. finely diced jalapeno pepper
(optional)
3 T. finely diced green bell pepper
3 T. finely diced red bell pepper
1 green onion, chopped finely
3 T. finely diced carrot
3 T. finely diced broccoli (stem &
flower)
1/2 tsp. salt
1/2 tsp. garlic powder
pinch sugar
pinch ground white pepper

Mix all ingredients together well;
refrigerate until ready to serve.
Makes 1 cup approximately

*Microwave cream cheese on
microwaveable plate 30 seconds
on High

(recipe: bakeatmidnite.com)

—————————————————-

Marshmallow ‘Peeps’ Cookie Bars

1/2 C. butter
4 egg yolks
1 egg
1 box yellow cake mix
sprinkles
3 1/2 C. white chocolate chips
1 can sweetened condensed milk
1 1/2 tsp. vanilla

Preheat oven 325 degrees F
Spray 9 X 13″ cake pan with nonstick spray.
Whip butter until fluffy, add egg & yolk
in large bowl; combine dry cake mix
along with some sprinkles. Press
dough into prepared pan & bake
18-20 minutes. Allow cake to cool
completely.
Melt white chocolate  chips in a pan
on stove (or microwave)
then combine with sweetened
condensed milk & vanilla to make
fudge layer – pour mixture evenly
over cooked ‘cake’ & smooth top.
While ‘fudge’ layer is still warm, line Peeps
side-by-side (varying colors, if desired)
on top & add some sprinkles to top.
Place pan in fridge to set. Once set,
cut into
bars (following Peeps bodies) &
serve.

(recipe: tiphero.com)
=========================

This coming week looks like it will be
pretty busy with babysitting, knit group,
special needs group, visiting our Tax Man,
special needs Gym Night – SO GLAD my
back is finally feeling better!

Still working on knitting baby hats for
the Detroit Vet’s baby shower in Sept.,
1 pink variegated yarn baby blanket &
the mint green Diagonal Squares crocheted
baby blanket – keeps me out of trouble!
Need to visit the library again soon, ran out
of books to read. I ended up ‘raiding’ my
upstairs paperbacks (we’re talking 1980’s+)
and found “The Fourth Estate” by Jeffrey
Archer (one of my favorite authors) – I thought
I’d read all his books but this one was new
to me (that could either mean I haven’t
read it ORRrrrrrrrrr I’m getting too old and
I DID read it, just forgot! … Oh well . . .

Hope you’re having a great Sunday!

Hugs;

Pammie

Feeling MUCH Better, Thank You!

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

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

As you can see, he loves his little brother!

He’s now a little over 3 weeks old

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

Pecan Pie Bars

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

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

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

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

Crockpot Spicy Turkey Chili

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

Suggested ‘toppers’:
shredded Cheddar cheese
sour cream

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

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

Cheesy Corn-stuffed Chicken

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

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

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

Open-faced BBQ Chicken Sandwich

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

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

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

Simple Roasted Asparagus

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

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

(recipe: mrfood.com)
——————————–

Crockpot Chicken Dump &

Go Enchilada  Soup

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

Optional garnishes:

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

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

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

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

Crockpot Elvis Pudding Cake

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

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

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

(recipe: spicysouthernkitchen.com)

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

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

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

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

Hugs;

Pammie

and I’m back – sort of

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

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

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

Mandarin Orange Cake

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

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

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

Creamy Grape Salad

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

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

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

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

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

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

Bacon Egg & Cheese Monkey Bread

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

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

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

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

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

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

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

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

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

Crockpot Onion Cream Pork Chops

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

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

Homemade Cream of Onion soup

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

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

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

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

Chocolate Cobbler

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

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

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

(recipe: Courtney Luper-Facebook)

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

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

Enjoy your day;

Hugs;

Pammie

a day early but it’s OK!

Tomorrow is St. Patrick’s Day but I still have more recipes to share with you – so I made my post a day early! Today’s weather is a little warmer – sunny & 34 degrees F. (high supposed to get to 37!). I’m good with cold as long as there’s sun & it’s clear out! (Fussy – right?) I’m also in a good mood because I’m going to visit my oldest son & his little family later on this evening – get to see my oldest grandson (10) and his baby brother (almost 3 weeks this Saturday). This will be the first time I, as Grandma, will be around both boys – will have to remember to be extra-attentive to oldest so as not to incite any feelings of jealosy, since oldest was here first.

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

Warm Triple Chocolate Pudding Cake

1 (2 layer) pkg. devil’s food cake mix
2 (3.9 oz, ea) pkgs. Chocolate instant
pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
3 C. miniature marshmallows
3 oz. semi-sweet chocolate

Preheat oven 350 degrees F.
Prepare cake mix as directed on pkg;
spray 9 X 13″ baking dish with nonstick
spray & pour batter into pan. Beat
dry pudding mixes, sugar, milk & water
using whisk 2 minutes; pour over cake
batter. Place baking dish on a rimmed
baking sheet. Bake 55 minutes to 1 hour
until a wooden toothpick inserted into
center comes out clean. Cool 10 minutes.

Heat oven broiler
Top cake with marshmallows & broil,
6 inches from heat, 30 seconds to
1 minutes until marshmallows are
golden brown. Melt chocolate as
directed on pkg; drizzle over top of
marshmallows. Cool 15 minutes.
Serves 16

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

Hot Chili Cheese Dip

8 oz. softened cream cheese
1 can Hormel Chili without beans
1/2 C. chopped green onions
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spread cream cheese in bottom of
9-inch pie plate. Top with chopped
green onion & spread chili on top.
Top with shredded cheese & bake
10 minutes until heated through &
cheese is melted. Serves 10

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

Irish Tavern Steak & Ale Soup

1 lb. chuck or round steak, cut
into 1-inch cubes
2 large potatoes, cut into chunks
1 stalk celery, sliced
1 small onion, sliced
1/2 C. sliced mushrooms
1 tsp. fresh thyme or 1/2 tsp.
dried
1 chicken bouillon cube
1 (12 oz) can beer or ale
1/2 C. cream or evaporated milk
1 1/2 C. shredded sharp Cheddar
cheese
2 T. olive oil

Seasoned flour:
1/4 C. flour
1/2 tsp. salt
pinch black pepper

Heat 1 T. oil in heavy skillet over
medium heat. Mix seasoned flour
ingredients & place in a plastic bag.
Place cubed meat in bag & shake
until meat is coated. Place meat in
hot skillet, shaking off any excess
flour. Brown meat on all sides &
place in crockpot. Return skillet
to heat & add remaining 1 T. oil.
Saute onions, mushrooms, garlic &
celery until almost tender. Place
mixture in crockpot. Add potato
chunks to crockpot & pour beer
over top. Add bouillon cube &
thyme. Cover & cook on High
5-6 hours or Low 8-10 hours*
Turn off crockpot & add cream-
stir well. Add cheese & stir again.
Replace lid & let stand 10
minutes – stir again & serve.
Makes 4 servings.

*Poster recommends cooking
it on High so meat doesn’t break
apart

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

Spicy Red Cabbage

4 oz. raisins
3 T. dark brown sugar
1 clove garlic, crushed
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
salt/black pepper
1 (2 lb) red cabbage, cored/
shredded
1 lb. tart apples, peeled/
cored/shredded
2 red onions, sliced
5 oz. apple cider
2 T. white wine vinegar or
cider vinegar
1 bay leaf

Combine raisins, sugar, garlic,
cinnamon, nutmeg, cloves,
salt/pepper, to taste. Layer
cabbage, apples & onion in
a Dutch oven, sprinkling
sugar mixture in between
layers as you go. Pour cider &
vinegar over top & drop in
bay leaf.
This dish may be cooked either
in the oven or stovetop.

If using oven, Preheat 350 degrees F.
Cover with tight-fitting lid & cook
slowly, stirring occasionally.
You can leave lid off for last 30 minutes
to reduce fluid & concentrate the flavor –
remove bay leaf & discard.

If doing stovetop, cover with tight-
fitting lid & cook slowly 2-3 hours,
stirring occasionally.

Dish can also be prepared ahead &
frozen. Serves 8

(recipe: cookstr.com)
———————————

Crockpot Beer Chicken

2 lb. skinless, boneless chicken
breasts (poster used 8 breasts,
4 oz. each)
1 bottle or can beer
1 tsp. salt
1 tsp. garlic powder
1 T. dried oregano
1/2 tsp. black pepper

Place all ingredients in crockpot;
cook on High 4-5 hours or Low
6-8 hours. Serves 8

(recipe: yummly.com)
————————————–

Crockpot Beef/Beer & Onion Ribs

oil for cooking
3-5 lb. beef back ribs
1 (1.0 oz) pkg. onion soup mix (dry)
1 large onion, sliced thick
1 (12 oz) can beer

Place a large pan over medium-high
heat; coat bottom of pan with cooking
oil & brown ribs then place in 6 qt.
crockpot. Add soup mix, onions &
pour beer over top. Cover & cook
on Low 7-8 hours without opening
lid during cooking time. Serves 4

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

Mint Chocolate Chip Cheeseball

8 oz. cream cheese, softened
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 1/2 tsp. mint extract
green gel food coloring
2 c. mini chocolate chips, divided

animal crackers, graham crackers,
chocolate or vanilla wafers, for
dipping

Cream cream cheese & butter together.
Gradually beat in powdered sugar, then
extract & green gel coloring until desired
color is reached. Stir in 1 C. choc. chips &
transfer mixture to a bowl; refrigerate
at least 1 hour.

Sprinkle 1/2 C. choc. chips on top of a
piece of plastic wrap. Scoop out cream
cheese mixture & place on top of chips.
Sprinkle top of cream cheese with more
choc. chips. Wrap cheese mixture into a
ball & place in a clean bowl. Press into
bowl to form ball. Remove wrap &
invert onto a serving board or cake stand.
Sprinkle with more choc. chips, if needed.
Serve immediately or refrigerate until
ready to serve.

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

Neighborhood Coffee Cake

1 C. (2 sticks) butter
1 1/2 C. sugar
3 eggs
3 C. flour
2 tsp. baking powder
1 tsp. vanilla
1 (21 oz) can blueberry pie filling

Topping:
1/4 C. flour
1/4 c. sugar
2 tsp. butter
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. In large bowl cream
1 C. butter & 1 1/2 C. sugar; add
eggs, one at a time,. Add 3 C. flour,
baking powder & vanilla; mix well.
Spread half of batter into prepared
pan. Using a wet knife, spread pie
filling evenly over batter & cover
evenly with remaining batter.

Topping:
In small bowl mix 1/4 C. flour, 1/4
C. sugar, 2 tsp. butter & cinnamon
using a fork, until crumbly. Sprinkle
over batter & bake 55-60 minutes until
a wooden toothpick inserted into center
comes out clean. Cool in pan on wire
rack. Cut & serve. Serves 15

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

 

Hope you’re having a great day –

Hugs;

Pammie

Success!

After much work, frustration, experimentation, etc. my husband FIXED MY SEWING MACHINE! He went back over the video from the other day, took more parts apart and discovered there was a tiny black thread wrapped around behind the bobbin holder (inside) – which is what was locking the entire machine up! Total time (approx.) he spent working on it: around 3 1/2 – 4 hours – cost: FABULOUSLY FREE! I’m happy with my very old machine – it goes forward & backward, making me happy! YAY!

==========

Lemon Sticky Buns w/Cream
Cheese Glaze

1 (3 oz) box Lemon Jell-O
(1 lemon) 1 T. juice & 2 tsp. zest,
divided
1 1/2 C. powdered sugar, divided
2 (8 oz, ea) tubes refrigerated
crescent dinner rolls, divided
1/4 C. butter, melted/divided
2 oz (1/4 of 8 oz pkg) cream cheese,
softened

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
In bowl combine dry Jello, lemon
zest & 1/2 C. powdered sugar.
Unroll 1 tube crescent dough onto
work surface; firmly press perforations
& seams to form 12 X 4″ rectangle. Brush
with half the butter then sprinkle with
half Jello mixture. Roll up, starting at
one short end; cut into 6 slices. Arrange
slices, cut-sides up, in prepared pan –
repeat with remaining dough, butter &
Jello mixture. Bake 30 minutes until
golden brown. Cool 5 minutes.
Mix cream cheese, lemon juice & remaining
powdered sugar until blended. Drizzle
glaze over warm rolls. Serves 12

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

Creamy Chicken & Mushroom Pasta

salt/black pepper
1 lb. corkscrew or cavatappi pasta
olive oil
1 lb. skinless chicken breast
1 T. unsalted butter
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
1 small onion, diced
3 T. flour
1 1/2 C. Half & Half
1 1/2 C. chicken broth
1/2 C. grated Parmesan cheese
plus  more for serving
1 tsp. chopped fresh oregano
1 C. baby arugula, roughly chopped

Cook pasta accordg. to pkg. directions
until al dente; drain, reserving 1/2 C.
pasta water – return pasta to pot. In
large skillet over medium-high heat, heat
1 tsp. olive oil. Season chicken with
salt/black pepper & sear chicken until
golden & no longer pink, about 8
minutes per side. Transfer to plate &
let rest, then cut into cubes. Return
skillet to medium-high heat & melt
butter. Cook mushrooms until golden,
5 minutes then add garlic & onions &
cook, stirring occasionally, 4-5 minutes.
Add Half & Half, broth, Parm., oregano,
1 tsp. salt & 1/2 tsp. pepper. Bring to
boil, reduce heat & simmer 5 minutes.
Fold cooked pasta into sauce with chicken &
it’s juices, & arugula. If sauce is too thick,
add pasta water until you reach desired
consistency. Top with more shredded
Parmesan & serve. Serves 4

(recipe: delish.com)
————————————-

Crockpot Cinnamon/Sugar Butternut
Squash

1 (3-4 lb) butternut squash
1/2 C. butter (1 stick)
3/4 C. packed brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 pinch ground cloves
dash salt

Peel squash; cut into squares &
discard seeds. Place squash in crockpot.
Cut butter into slices & place all over
cut squash. In small bowl mix together
brown sugar, cinnamon, nutmeg, cloves
& salt – sprinkle mixture over squash &
butter. Cover & cook on High 3 hours
without opening lid during cooking time.
Serves 8

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

Crispy Fried Onion Casserole

3 C. cooked, shredded chicken
1 (16 oz) container French onion
chip dip
1 (10.5 oz) can mushroom soup
1 C. Cheddar cheese, grated
1 C. sour cream
1 1/2 C. French fried onions, lightly
crushed

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. Combine Fr. onion dip,
soup & sour cream in large bowl; fold
in shredded chicken & cheese. Pour
mixture into prepared pan. Bake 25
minutes until golden brown & bubbly.
Top with fried onions; return to oven
5-10 minutes. Remove from oven &
let cool 5 minutes before serving.
Serves 6-8

(recipe: 12tomatoes.com)
——————————————
Crockpot Broccoli Beef

2 lb. flank steak, thinly sliced &
cut into 2″ strips
5 C. fresh broccoli cut into florets
1 1/2 C. beef broth
2/3 C. soy sauce
1/3 C. brown sugar
1/4 C. cold water
5 cloves garlic, minced
2 T. cornstarch
2 T. peanut oil
3/4 tsp. red pepper flakes,
(optional)
kosher salt/fresh ground black pepper,
to taste

(I would recommend serving this
over cooked rice)

Spray insides of crockpot with nonstick
spray. Add steak strips, beef broth, soy
sauce, brown sugar, garlic, peanut oil &
red pepper flakes (if using). Cover & cook
on High 2 hours until steak is cooked
through but still tender (or Low 4-5 hours).
After 2 hours cooking, whisk cornstarch &
water in small bowl then stir into beef
mixture. Stir in broccoli & cover. Continue
cooking 20-25 minutes until broccoli is
fork-tender. Spoon beef & broccoli into
bowls – serve hot. Serves 6

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

Chili Cheese Enchiladas


4 C. your favorite chili, heated to hot
2 T. butter
2 T. flour
1 1/2 C. whole milk
2 C. shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. white pepper
2 shakes your favorite hot sauce
6 (8 inch, each) flour tortillas
2 C. shredded PepperJack cheese

Optional Toppings:
diced tomatoes, shredded
lettuce, chopped cilantro,
sliced black olives, minced
red onions, sour cream

Preheat oven 425 degrees F.
In medium sauce pan over medium
heat, melt butter & add flour. Cook
3 minutes, stirring often. Add cold
milk one-third at a time, mixing each
third in before adding next. Mixture
will start out thick then thin down
as you add remaining milk. Add Cheddar,
salt/pepper & hot sauce – stir. Add more
milk if too thick. Ladle a little sauce into
bottom of 9 X 13″ baking dish. Lay out
6 tortillas on your counter; divide
chili between them, filling one at a time.
Fold in each side & place, seam sides down,
in pan – repeat for remaining 5. Pour
remaining sauce over tops of each &
cover with PepperJack cheese. Bake,
uncovered, 30 minutes then finish under
broiler to brown tops. Serve with
optional toppings, if desired. Serves 6

(recipe: yummly.com)
———————————

Vegetable Chowder

3 C. diced/peeled potatoes
2 1/2 C. broccoli florets
1 C. chopped onion
1 C. grated carrots
2 celery stalks, diced
4 tsp. chicken bouillon granules
3 C. water
3/4 C. butter, cubed
3/4 C. flour
4 C. milk
1 tsp. salt
1/4 tsp. pepper
1 C. cubed fully-cooked ham
1 C. shredded Cheddar cheese

In Dutch oven combine potatoes,
broccoli, onion, carrots, celery,
bouillon & water; simmer 20 minutes
until vegetables are tender. In large
saucepan melt butter & stir in flour.
Cook & stir over medium heat 2 minutes.
Whisk in milk, salt/pepper – bring to boil.
Cook & stir 2 minutes until thickened –
add to vegetable mixture with the ham.
Simmer 10 minutes until heated through.
Stir in cheese just until melted.
Serves 12 (3 quarts)

(Recipe: tasteofhome.com)
——————————-

Chicken-fried Steak & Creamy Gravy
(not a ‘diet’ meal)

5 lb. top or bottom round (beef), sliced
1/2 inch thick
3 C. milk
salt/ground black pepper
5 C. flour
2 eggs, lightly beaten
1 quart vegetable oil, for frying
2 C. heavy cream

In shallow dish place 2 C. milk &
steak slices for 1 hour. Drain &
dry using paper towels. Season
meat using salt/pepper & sprinkle
lightly with 2 T. flour. Pound meat
to 1/4 inch thickness using a meat
tenderizer or mallet. In a shallow
bowl, combine eggs & remaining 1
C. milk; lightly dip meat into egg
mixture. Dredge meat in remaining
flour, reserving 2 T. – dredge twice
more, shaking away any excess. In
large cast iron skillet, pour 1 inch of
oil. Heat oil until hot & fry steak in
batches until golden brown on each
side.

NOTE: Oil will have to be changed
out at least once for this amount of
meat.

Continue frying until all floured
meat is cooked. When cooked, pour
off all but 1 T. oil. Remove skillet
from heat, stir in 2 T. flour & mix
into oil. Return to Low heat; add
cream & bring to a simmer,
stirring constantly & scraping up
the browned bits that cling to bottom
of pan, until cream gravy thickens.
Season to taste with salt/pepper &
serve hot with gravy on top.
Serves 8-10

(recipe: cookstr.com)
—————————————-

Peanut Butter Whip Brownies

1 box of your favorite brownie mix &
ingredients to prepare
1 C. peanut butter
1 (8 oz) pkg. cream cheese, room temp.
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
1 C. M & M’s candies

Prepare brownies per pkg. directions – bake
& cool.
Prepare topping:
Beat softened cream cheese in mixer bowl
until light & fluffy. Add peanut butter &
beat until combined. Slowly add powdered
sugar & beat. Once incorporated, fold in
Cool Whip  & beat about 30 seconds.
Spread topping on cooled brownies in
even layer the sprinkle top with M & M’s.

(recipe: kleinworthco.com)
====================

Our weather today is totally CRAZY! It’s
47 degrees, sunny with fluffy little clouds
in the sky and the wind is 53 MPH! Trees
are swaying madly, sounds VERY loud out
there – (if the sky were dark I’d really be
worried/tornado weather) but it’s clear.
I have special needs group tonight &
bad weather does not bode well with
them – wonder how many people will
show up. It’s also Music/Birthday night-
if the power goes out you can pretty
well expect I’m going to be pounding
out songs on the piano for them to
sing to take their minds off the
situation!

Hope your weather is being ‘good’
to you today!

Hugs;

Pammie

It’s been ONE WEEK already!

Stopped over to visit with new grandson – he’s now officially one week old! I had knit him a little hat which I delivered today – turns out he’s more of a “Premie” head size right now – we put it on him with his Dad holding him

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While I was there middle son stopped by to get his first look at the baby; here he’s asking Kolt what he’s dreaming of

101_0434

It was a nice easy-going visit – oldest son (baby’s Daddy) keeps telling me I need to get over to visit them (“He misses you, Grandma!”) – it’s good for all of us and warms my heart so much!

===========

Blueberry Upside Down Cake

Topping:
1 C. brown sugar, packed
1/2 C. butter (do not use margarine
or imitation butter)
2 C. blueberries, fresh or frozen

Cake:
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
3/4 C. granulated sugar
2 eggs, room temp.
1 T. vanilla
1/2 C. Greek yogurt
1/3 C. milk

Preheat oven 350 degrees F.
Spray 8 or 9″ springform pan with
nonstick spray or grease with
shortening. (poster also lines
bottom of pan with parchment
paper). Sprinkle 1/2 C. melted
butter in bottom of pan; evenly
sprinkle 1 C. brown sugar over butter.
Evenly spread blueberries on top.
In bowl, combine flour, baking
powder, baking soda & salt. In
another bowl of elec. mixer combine
oil & sugar on Low speed. Add
vanilla & eggs; blend. Slowly mix
in flour mixture, alternating with
Greek yogurt & milk. Spoon batter
into pan & smooth top. Bake
45-50 minutes. Test cake -insert
wooden toothpick into center –
cake is done when it comes out
clean (or with dry crumbs). Cool
cake on wire rack 5 minutes, then
run a thin knife tip around cake
edge & loosen springform ring.
Cake cake be stored in fridge
up to 5 days. Serves 10

(recipe: callmepmc.com)
————————————-

Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

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

Sheet Pan Scalloped Potatoes

1 T. unsalted butter (for greasing pan)
2 C. heavy cream
2 cloves garlic, minced
1 tsp. fresh thyme, finely chopped
salt
ground black pepper
2 1/4 lb. medium Yukon Gold potatoes,
scrubbed – about 8
1/3 C. grated Parmesan cheese
1 1/2 C. shredded Gruyere cheese
(4 1/2 oz.)

Special equipment:  18 X 13″ sheet pan

Preheat oven 450 degrees F.
Lightly grease pan with butter.
In small saucepan over medium heat
bring cream, garlic, thyme, 1/2 tsp. salt
& 1/4 tsp. pepper to simmer then
turn off heat. Thinly slice potatoes using
a mandoline or vegetable slicer (about
1/8 inch thick slices) Arrange half of
potato slices in single, overlapping layer
on sheet pan; sprinkle tops evenly with
salt & half grated Parmesan. Top with
remaining potato slices & sprinkle with
salt. Drizzle hot cream mixture evenly
over potatoes. Cover pan with foil &
bake about 20 minutes until potatoes
are tender when pierced with a paring
knife. Carefully remove foil & sprinkle
tops with Gruyere & remaining Parmesan.
Cook, uncovered, until very brown &
crusty on top, rotating pan halfway
through cooking time (15-20 minutes more).
Serves 8-10

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

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,
thawed

In large bowl beat egg; add
1/3 C. Half & Half, bread crumbs,
onion & 1 tsp. salt. Crumble
beef over mixture & mix well
then shape into 1/2 inch balls.
In Dutch oven, brown meatballs
in butter, in batches. Remove from
pan; drain fat. Add flour, bouillon,
pepper, garlic salt & remaining
salt to pan; stir until smooth.
Gradually stir in water; bring to boil.
Reduce heat, cook & stir 2 minutes
until thickened. Add potatoes &
meatballs. Reduce heat, cover &
simmer 25 minutes until potatoes
are tender. Stir in peas & remaining
Half & Half; heat through.
Makes 8 servings (about 2 qts)

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

Quick Chicken Casserole

2 boneless skinless chicken breasts
1 C. white rice, uncooked
1 can cream of celery soup
1 pkg. French onion soup mix
2 onions, roughly chopped
water
salt/pepper, to taste

Preheat oven 350 degrees F.
Pour dry rice into bottom of a 9 X 13″
baking dish – spread to edges Arrange
chicken breasts on top of rice. Mix the
2 soups together in a bowl with a little
water  – season to taste with salt/pepper
& pour over chicken/rice. Spread onions
on top & bake 1 hour.

(recipe: cooktopcove.com)
——————————

Honey Garlic Shrimp Skillet

1 lb. shrimp (skin off/tail on)

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinade shrimp
with half of sauce 15-30 minutes
(discard marinade). Over medium-
high heat in 10 inch skillet sear
shrimp in some oil – sear on both
sides in two batches until browned,
about 1 minute per side. Using
tongs, rub shrimp into caramelized
bits on bottom of pan. Serve hot
drizzled with remaining sauce.
Serves 4

(recipe: yummly.com)
————————————-

Warm Caramel Apple Pudding Cake


2 large Granny Smith apples, peeled/
sliced thin
1 (2 layer) pkg. yellow cake mix, divided
2 (3.4 oz, ea) pkgs. vanilla instant pudding
mix
1 1/2 C. cold milk
1 (12.25 oz) jar caramel ice cream topping,
divided
1/4 C. water
1 C. Cool Whip, thawed/divided
1/2 C. dry roasted peanuts (optional)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with non-
stick spray. In large bowl place 1 T.
dry cake mix & toss apples in bowl
to coat. Prepare rest of cake mix as per
box directions; pour into dish; top with
coated apples. Beat dry pudding mixes,
milk, 3/4 C. caramel topping & water
using a whisk, 2 minutes; drizzle over
apples. Place baking dish on a baking
sheet & bake 1 hour to 1 hour 10 minutes
until golden brown. Cool 20 minutes;
sauce will thicken slightly as it cools.
Whisk remaining caramel topping &
Cool Whip until blended; spoon over
cake slices. Just before serving sprinkle
top of slices with nuts (if desired.)
Serves 16

(recipe: kraftrecipes.com)

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

Not much going on around here – gas
prices dropped a little (down to $2.39/9).
Weather is cold (in the 30’s) with light
dustings of snow but nothing big. Today
it’s sunny (but very chilly) out – kind of
fools you into thinking it’s warm – until
you actually GET OUT IN IT! At least
Spring is on the way – sometime soon!
Our backyard is covered in a small
yellow ground cover that blooms at
this time every year. (I used to think
it was called Aconite, but looking it
up – it’s not the same thing!)The funny
thing is: we never planted it – our neighbor
with connecting yard did, many years ago.
Each year it creeps a little more into our
yard – their yard is now almost totally
empty of it!

 

240_F_62348436_rptKpcACRSMbJULnY2hLtAUbE4LiXS5F

Am quickly finishing up the pink/white/
tan baby blanket – just crocheting a white
edging on it and it will be done! I brought
it to Knit Night Tuesday and today noticed
I had made a several-rows mistake – ripped
them out and decided “That’s It! I’m done!”
It was long enough so now it’s just get it
finished.

Hope your week has gone well – stay
healthy!

Hugs;

Pammie