Bye-Bye Summer – sure wish you would stay longer!

It’s sunny out today which is a plus but looking over the weather report for our area, the ‘high’s’ aren’t what I’d call high – in low 60’s all this coming week – sigh. Yes, I KNOW that Fall follows Summer but every year I really dread it because what comes next is NOT NICE! I’ve lived in good old Michigan all my life and STILL can’t say I really like cold weather/snow/sleet/ice, etc.

Today is a kind of ‘off’ day for me, at least NOW, anyway – have to go to a funeral visitation in a few hours for one of my ‘original’ special needs students – original because she was with the group when they first started back in Fall, 1990.

The past two days were rough – babysitting my 2 1/2 hr old grandson from 7:30 a.m. – around 7/7:30 both days. Let’s just say I got a LOT of knitting done! Am halfway through a blue/green/white baby blanket and 1/4th done with the new pattern (white/pink/mint green/yellow/baby blue. Also knit up more baby booties – we now have 21 pairs done for the next donation (I usually donate them when we get to around 50 prs). We originally started donating booties Feb. 22 of this year and have given 414 pairs (not counting the current 21). I am SO proud of my ladies who give of themselves when I ask for their help – they are go generous.

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

Pumpkin Coffee Cake

Cake:
1/2 C. unsalted butter (1 stick)
3/4 C. granulated sugar
3 large eggs, room temp
1 tsp. vanilla
1 C. sour cream
2 C. flour
1 tsp. baking soda
1 tsp. baking powder

Filling:
1 (15 oz) can pumpkin
1/2 C. granulated sugar
1 large egg
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Topping:
5 T. unsalted butter, cold,
cut into cubes
1/2 C. brown sugar
1/3 C. flour
1 tsp. cinnamon
1/2 C. finely chopped pecans
pinch salt
powdered sugar – for dusting

Place oven rack in center of oven
Preheat oven 325 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl cream butter & sugar
together until light & fluffy then add
eggs, one-at-a-time, mixing each egg
in completely before adding the next.
Stir in vanilla & sour cream then sift
dry ingredients on top of wet ingredients
& fold to combine.

In separate bowl, stir pumpkin, sugar, egg,
cinnamon, ginger & nutmeg until completely
combined.

In a third bowl, use a fork to combine butter with
sugar, flour, cinnamon, pecans & salt until butter
is incorporated & mixture is crumbly. Spread
batter evenly in bottom of prepared dish &
sprinkle about 1/4th of pecan crumble on top.
Spread pumpkin mixture over batter & smooth
into an even layer. Use a butter knife to gently
swirl the pumpkin mixture together with batter.
Sprinkle remaining pecan mixture evenly over
top. Bake 50-60 minutes, just until firm in center.
Remove to a rack to cool slightly. Sprinkle top
with just a bit of powdered sugar then slice
& serve. Serves 16

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

Creamy Chicken & Corn Soup

1/4 C. zesty Italian salad dressing
1 C. chopped onion
1 jalapeno pepper, finely chopped
4 oz. cream cheese, cubed
1 (14.5 oz) can chicken broth
1 Sazan Adobo seasoning with saffron
1 (14.7 oz) can cream-style corn
1 C. shredded, cooked chicken
1 T. chopped fresh parsley

In medium saucepan heat salad dressing
on medium-high heat. Add onions & peppers;
cook 5 minutes until crisp-tender, stirring
frequently. Add cream cheese & cook 5
minutes until cream cheese is completely
melted & mixture is well blended, stirring
constantly. Add broth & Adobo seasoning;
stir until blended. Stir in corn & chicken;
simmer on medium-low heat 10 minutes
until heated through, stirring occasionally.
Sprinkle top with parsley when serving,
if desired. Serves 4

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

Jalapeno/Cheddar Cheese Beer Bread

1 stick (8 T) unsalted butter, melted
2 3/4 C. self-rising flour, sifted
2 T. sugar
3/4 C. shredded Cheddar cheese
1 (12 oz) can or bottle lager, pilsner
or IPA-style beer, room temp
1 C. sliced pickled jalapenos

Preheat oven 375 degrees F.
Brush a 8 X 4 X 2 1/2″ loaf pan
with some of the melted butter.
Whisk flour, sugar & 1/2 C. cheese
in large bowl. Pour beer into a
medium bowl – add half the
remaining melted butter & whisk
together (it will get foamy). Pour
beer/butter mixture into flour
mixture & fold until just combined.
(it’s ok if there are lumps). Batter
will be relatively thick & shaggy.
Transfer to prepared loaf pan & pat
out into an even layer. Pour remaining
melted butter over batter & top with
remaining cheese & Jalapeno slices.
Bake1 hour to 1 hr 5 minutes (until
golden brown & an instant-read
thermometer inserted into center
registers 190 degrees F.)
Let loaf cool in pan on a rack for
about 15 minutes. Invert bread out
of pan & eat warm or room temp.
Makes 1 loaf

COOKS NOTE:  When measuring flour
we spoon it into a dry measuring cup
& level off the excess. Scooping
directly from the bag compacts the
flour & results in dry baked goods.

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

Sausage Manicotti

1 lb. uncooked bulk pork sausage
2 C. cottage cheese
1 (8 oz) box manicotti shells
1 (24 oz) jar marinara sauce
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
cooking spray.
In large bowl combine sausage &
cottage cheese – stuff into uncooked
manicotti shells & place prepared
pan – top with marinara sauce.
Cover & bake 55-60 minutes until
a thermometer inserted into the
center of a shell reads 160 degrees F.
Uncover; sprinkle top with mozz.
cheese & bake 8-10 minutes longer
until cheese is melted. Let stand
5 minutes before serving. Serves 7

Freezing option:
Transfer individual portions
of cooled manicotti to freezer containers &
freeze. To use: partially thaw in fridge
overnight. Transfer to a microwave-safe
dish & microwave on High, stirring
occasionally & adding a little spaghetti
sauce, if necessary.

(recipe: tasteofhome.com)
———————————

Crockpot Meatloaf

2 lb. ground beef
2 C. oats or cracker crumbs
2 eggs
1 large onion (or 2 small), diced
1 tsp. salt
1/2 tsp. black pepper
1 C. ketchup (plus extra for topping)
=
In a large bowl mix all ingredients
together well. Spray insides of
crockpot with nonstick cooking spray.
Press ground beef mixture into crockpot,
and make a groove down the middle. Top
with as little or much ketchup as you
desire. Cover & cook on Low 4-6 hours.
Serves 8

NOTE: Poster said she doubles the recipe.
To prepare the recipe as written, she uses
a 5-6 qt. crockpot (or to HALVE the recipe,
she uses a 2.5 or 3 qt. crockpot).

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

Crockpot Pork Chop Stuffing

1-2 lb. pork chops
1 (10.75 oz) can cream of mushroom soup
1 (6 oz) box (Stove Top) stuffing mix
2 C. chicken broth*
=
In a bowl mix dry stuffing & broth
together. Place chops in bottom of
crockpot & pour soup over chops –
spread evenly. Once stuffing has
absorbed all broth, spread stuffing
evenly on top. Cover & cook on Low
4-6 hours. Serves 4

*If you like drier stuffing, reduce broth
to at least 1 1/2 C.

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

Honey Roasted Almonds

4 C. whole raw almonds
1/4 C. honey
1/4 C. granulated sugar
1 1/2 tsp. fine sea salt
1/2 C. granulated sugar (for
dusting)
1/2 tsp. dried spice (such as:
cinnamon, cumin, chili powder,
etc) – optional
=
Place 2 oven racks as close to center of
oven as possible.
Preheat oven 325 degrees F.
Line 2 rimmed baking sheets with
parchment paper – divide almonds into
2 portions then spread evenly between
both baking sheets. Toast in oven 10 minutes.
(while almonds roast):
In a small saucepan add honey & sugar over
medium heat & bring to boil. Let mixture
bubble 2 minutes then remove from heat.

Remove almonds from oven (but leave oven
temp. at 325 degrees F.). Transfer roasted
almonds to a large bowl then pour in honey
mixture – stir to coat almonds evenly, working
quickly to avoid it from setting up.
Transfer nuts back to parchment-lined baking
sheets then spread into a thin layer, separating
nuts to avoid clumping. Return to oven & bake
15 minutes. Remove from oven & cool
completely.

Once almonds are completely cool but slightly
tacky, break up any clumps that are stuck
together. In a large bowl stir fine sea salt &
additional 1/2 C. of granulated sugar along with
any spices you might like. Add honey-roasted
almonds to the bowl then toss until completely
coated. Makes 8 servings
Store any leftovers in a tightly sealed container
for several weeks.

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

Red Velvet Crinkle Cookies

2 C. flour
2 T. unsweetened cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 C. (1 stick) unsalted margarine*
3/4 C. gran. sugar
2 large eggs
2 tsp. vanilla
1 T. red food coloring

1/4 C. powdered sugar

Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. In medium bowl whisk flour,
cocoa powder, baking powder, baking
soda & salt. In another large bowl
using elec. mixer, beat margarine &
sugar together until light & fluffy. Add
eggs, one at a time, beating after each
addition then add vanilla & food
coloring. Add dry ingredients & mix
until just combined.

Place powdered sugar in a shallow
plate or pie tin.

Roll about 1 T. dough into a ball then
roll in powdered sugar – repeat with
rest of dough then re-roll each ball in
powdered sugar again. Arrange balls
about 1 inch apart on prepared sheets
& bake 10-12 minutes until cookies
have flattened & set in middle. Let cool
on trays 5 minutes then transfer to wire
rack to cool completely. Makes 2 dozen.

*Poster used Country Crock baking
sticks

(recipe: delish.com)

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

Hope you’re having a good day;

Hugs;

Pammie

PS: Almost forgot!

Monday my husband & I went to see the
Downton Abbey movie and thoroughly
enjoyed it! I think, even if you didn’t follow
the TV show, you would be able to follow
the movie just fine. Just seeing the costumes,
scenery, pomp & circumstance (of the King’s
visit) is enough let alone following the on-
going stories of each character. If you haven’t
gone – GO! (Now I can’t wait to see IF they
will offer it on DVD for sale – probably next
year . . . sure hope so!)

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Changes

Yesterday I was thinking about how things/events change in our lives. Sometimes it’s things we kind of expect to go on forever. I don’t remember if I’ve mentioned this before but recently the lady who used to receive the baby blankets for Crisis Pregnancy Center’s Mobile Unit is selling her house and moving out of state. That presented a problem for me – where would I donate all the baby blankets I knit (besides to Detroit Veteran’s Hospital’s Baby Shower which is only once a year)? I prayed on it and finally located Crossroads Pregnancy Center in Auburn Hills, MI. (I had called a few other organizations who didn’t seem the least bit interested – but when I got the rejection response I decided to ask if they had any suggestions for other places and the lady mentioned Crossroads). I have been SUPER HAPPY for days now – the lady I spoke to was VERY happy; she said; ‘We would LOVE it – our ladies LOVE those things!” That’s all I needed to hear! Their location is fairly close to the church my special needs group meets at, so I kind of know where I’m going. That response got me going looking for a new pattern to knit – new ‘place’, new project! I found a pattern I had only ‘test knit’ once; it’s called “Two-color Star Stitch” and I’ve been happily knitting on it since yesterday. I chose to make it in white, pale pink, mint green, pale yellow and medium blue (stripes of each color). The pattern is VERY easy so I’m really happy it’s coming together so nicely. (I also chose those colors because I can use up some of the baby yarn from other projects). I should also mention I texted the Crisis Preg. Lady (the one who’s moving) and her response was great: “Oh, I’m SO GLAD! I can’t say enough about how great they are!” That made me feel like it’s an answer to prayer – the blankets are going to an organization that supports LIFE.

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

Blueberry Biscuits

2 C. flour
2 tsp. baking powder
2 tsp. sugar
4 T. butter or marg. (1/2 stick)
3/4 C. buttermilk
1 egg
1 C. fresh blueberries (or can use frozen)

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder & sugar using a whisk.
Cut in butter pieces. In a separate
bowl beat egg & milk – add dry
ingredients & mix with a spoon; fold
in blueberries & turn out onto a floured
surface. Pat dough to about 1/2 inch thick
using your hands. Cut out biscuits using
a biscuit cutter (or a buttered drinking
glass) – place on prepared sheet with
biscuits touching. Bake 15-20 minutes
until biscuits are brown on top.
Makes about 12 biscuits

Can be glazed:
1 C. powdered sugar
4-5 T. milk

In a small bowl whisk milk & sugar
until consistency to drizzle over biscuits.

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

Stuffed Pepper Soup

2 lb. ground beef
6 C. water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
undrained
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. black pepper
2 C. cooked long-grain rice
chopped fresh parsley, optional garnish

In a Dutch oven over medium heat, cook
& stir beef until no longer pink; drain. Stir
in next 8 ingredients & bring to boil. Reduce
heat; simmer, uncovered, until peppers are
tender, about 30 minutes. Add cooked rice;
simmer, uncovered, 10 minutes. Add chopped
parsley, if desired. Serves 8 (makes 2 qts)

(recipe: tasteofhome.com)
——————————–

Mexican Stuffed Shells

1 C. mild taco sauce
1 C. mild salsa
2 tsp. vegetable oil
1 1/2 lb. lean ground beef
3/4 C. onion, finely diced
1 packet dry taco seasoning mix
1 (12 oz) box jumbo shell pasta,
cooked accordg. to pkg. directions
2 C. shredded cheese (poster used
a blend of Cheddar & Monterey Jack)
2 T. chopped cilantro

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place taco sauce & salsa
in a bowl & stir to combine-spread in an
even layer in bottom of prepared pan.
Heat vegetable oil in large pan over medium
heat; add onion & cook 3-4 minutes until
translucent. Add gr. beef & taco seasoning –
cook, breaking up meat into small pieces.
Cook 5-6 minutes until beef is cooked
through. Fill pasta shells with beef mixture &
place in prepared pan on top of sauce. Sprinkle
cheese on top. Bake , uncovered, 20 minutes
until cheese is melted & sauce is bubbly.
Sprinkle top with chopped cilantro & serve.
Serves 6

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

Baked Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray. In
a small bowl combine bread crumbs,
Parm. cheese, salt/pepper, paprika,
garlic powder & Ital. seasoning.
Cut off ends of zucchini; cut zucchini
in half then cut into 1/2 inch wide
strips (or wedges). Coat zucchini with flour
(if desired). Dip strips in beaten egg &
shake off excess. Dredge zucchini in bread
crumb mixture & place on prepared sheet-
repeat with rest of ‘fries’. Spray top of
‘fries’ with nonstick cooking spray &
bake 22-25 minutes until golden brown
& crisp. Turn over halfway through baking
time. Serves 4

(recipe: momontimeout.com)
———————-
Mexican Sausage Balls
(appetizer)

1 lb. pork sausage
2 C. Bisquick baking mix
2 C. shredded Mexican cheese
4 oz. cream cheese, softened
1 (4 oz) jar green chilies, drained
1 tsp. cumin
1/2 tsp. smoked paprika

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl mix all ingredients
together & shape into walnut-sized
balls. Place on baking sheet & cook
25-30 minutes. Makes 6 servings

Salsa Verde Dipping Sauce:

1 C. sour cream
4 T. salsa verde

Mix sauce ingredients together &
serve in a bowl with sausage balls

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

Pimento/Cream Cheese Appetizer Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Sharp Cheddar cheese
1 (4 oz) jar pimientos, well-drained
3 green onions, chopped
2 T. finely chopped seeded jalapeno
peppers
=
crackers, for dipping
=
In large bowl mix all ingredients until
well blended. Serve with crackers for
dipping. Makes 16 servings

NOTE: Can be made ahead & refrigerated
up to 24 hours before serving

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

No-Bake Apple Yum-Yum

1 1/2 C. cinnamon graham cracker crumbs
6 T. salted butter, melted
1 (8 oz) block cream cheese, softened
1/2 C. plus 3 T. granulated sugar, divided
2 C. heavy whipping cream (1 pint) NOTE:
you can use Cool Whip defrosted instead)
1/2 tsp. vanilla
1 (21 oz) can apple pie filling (open can &
use a knife to slice apples in the can)

In medium bowl combine melted butter &
graham crumbs. (NOTE: set aside 2 T. crumbs for
topping). Spread rest of crumbs in a 9 X 9″ baking
pan – push down crumbs to make a flat layer. Combine
cream cheese with 1/2 C. sugar using an elec. mixer.
In another bowl combine heavy whipping cream, 3 T.
sugar & vanilla – using an elec. mixer, whip until stiff
peaks form. (skip this step if using Cool Whip). Combine
cream cheese mixture with whpd. cream, by hand,
until well combined. Spread half of mixture evenly
over crust. Evenly spread cut apple filling over whpd.
cream layer. Top with remaining cream cheese/whipd
cream mixture & spread evenly. Top with reserved
graham crumbs. Refrigerate a few hours or overnight
before slicing & serving. Serves 8

NOTE: to up the cinnamon level add about 1 tsp. cinnamon
to graham cracker crumbs (OR) if you can’t find cinnamon
graham crackers

(recipe: thecountrycook.net)

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

Hope you have a GREAT DAY!

Hugs;

Pammie

PS: I realize my above comments about LIFE could be

considered controversial but I am a mother of three

ADOPTED sons – I was never able to conceive, so

adoption v/s abortion is a very important subject to me.

Totally Amazing!

Above is the total of knit/crochet/sewn/quilted items donated to Detroit Veterans Hospital’s Baby Shower: 316 items! I was in awe of all the beautifully crafted items from blankets, hats, booties, headbands, mittens, outfits, etc.: the ladies truly outdid our past donations. All of these items came from my knit group as well as our local library knit/crochet group and even some from ladies who knit in another knit group PLUS a donation of 7 quilts from one of our ladie’s churches! I would post all the photos but they are too numerous to do so (23!). It was a boisterous, loud, fun-filled evening. We were even able to donate another 51 pairs of baby booties to the other charity that create burial outfits for babies. I am so proud of my friends!

===========

Peanut Butter Lunch Lady Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted butter, softened
1/2 C.  milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or line with
parchment paper.) In large bowl mix
all dry ingredients (flour, sugar, baking
soda, salt). In another bowl whisk 1/2 C.
milk, vanilla, eggs. In a saucepan melt
1 C. (2 sticks) butter & 1 C. peanut butter &
bring to boil. Remove from heat & slowly
add dry ingredients followed by milk/egg
mixture – mix until well combined. Pour onto
cookie sheet, spread evenly to edges. Bake
20 minutes until a toothpick inserted into
center comes out clean. Cool completely
before frosting.
=
Frosting:
1 stick butter
1/2 C. peanut butter
2 T. milk
4 C. powdered sugar

In a saucepan bring butter & peanut butter
to a boil. Add milk & slowly mix in powdered
sugar until well combined. Pour frosting over
cake, spreading evenly to edges. Allow to cool
& set before serving.

(recipe: 1krecipes.com)
——————————-

Zucchini Quiche w/Bacon &
Hash Brown Crust

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

Quiche Filling:

1/2 C. bacon, cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (Sharp Cheddar,
Gruyere, Monterey Jack, Dubliner,
Pepper Jack – or a combination of 2
or more)
=
Preheat oven 400 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. Grate zucchini onto a
clean kitchen towel & squeeze dry,
removing as much excess liquid as possible.

In medium bowl combine hash browns,
olive oil, butter, salt/pepper – toss to
combine. Press mixture firmly into bottom & up
sides of prepared pie plate, forming a crust.
(Make sure it goes all the way up the sides
b/c it will shrink some while baking)
Bake 20-25 minutes until edges are golden
brown.
REDUCE oven temperature to 350 degrees F.
=
Filling:
Cook bacon in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble. Remove
all but 1 T. of bacon grease from skillet. Add
diced shallots & saute over medium heat 3-4
minutes until translucent & soft. Add shredded
zucchini – turn heat to High. Season with salt/
pepper & cook 3-5 more minutes, stirring
occasionally. Combine flour, baking powder &
salt in small bowl. In separate bowl, beat eggs
until fluffy (2-3 minutes). Whisk in Greek
yogurt until combined & smooth. Add in
grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into hash brown crust & bake 35-40
minutes until center is set, top is puffed &
golden brown and a toothpick inserted into
center comes out clean. Let stand several
minutes before removing from pan & serving.
Can also be eaten at room temperature or
chilled. Serves 8

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

Zucchini Pancakes

2 medium zucchini, about 3/4 lb.
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
unsalted butter
vegetable oil

Preheat oven 300 degrees F.
Grate zucchini into a bowl using
large grating side of a box grater.
Immediately stir in onion & eggs.
Stir in 6 T. flour, baking powder,
salt & pepper. (if batter gets too
thin from zucchini liquid, add remaining
2 T. flour). Heat a large (10-12 inch)
sauce pan over medium heat &
melt 1/2 T. butter & 1/2 T. veg. oil
in pan. When butter is hot but not
smoking, lower heat to medium-low
& drop heaping soup spoons of
batter into pan. Cook pancakes
about 2 minutes on each side until
browned. Place cooked pancakes
on a sheet pan & keep warm in oven.
Wipe out pan with a dry paper towel;
add more butter & oil to pan &
continue to fry pancakes until all
batter is used. Pancakes can stay
warm in oven up to 30 minutes.
Serve hot. Makes 10 (3 inch) pancakes

(recipe: foodnetwork.com)
—————————-

Crockpot Crustless Pizza
NOTE: poster used a 5-6 qt.
crockpot

2 lb. ground beef
garlic salt, to taste
pepper, to taste
dried minced onion, to taste
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese
PLUS
your favorite pizza toppings

Spray insides of crockpot with
nonstick cooking spray.
Brown beef & season in a skillet
over medium-high heat; drain. Place
beef & cheese in a bowl & mix to
combine. Evenly spread beef mixture
in crockpot & pour pizza sauce on top –
spread out evenly. Top with pizza cheese &
toppings. Cover & cook on Low around
4 hours. Serves 8-10

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

Roasted Acorn Squash Soup

3 acorn squash
2 T. olive oil, divided
salt, to taste
black pepper, to taste
6 cloves garlic, peeled/left whole
3 slices thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

Optional garnishes:
shredded Parmesan cheese
roasted pumpkin seeds
fresh parsley, chopped
=
Preheat oven 400 degrees
Spray a baking sheet with nonstick
cooking spray. Slice each squash length-
wise end-to-end; scrape seeds out-
discard seeds. Drizzle 1 T. oil over sqaush &
season to taste with salt/pepper. Place each
half cut-side down on sheet. Wrap garlic in
foil & place on sheet. Roast 1 hour until
softened & beginning to collapse. Remove &
set aside to cool.
When cool enough to handle, scrape flesh
from rinds & add flesh to large bowl along
with garlic cloves. Place a Dutch oven or soup
pot over medium-high heat – add diced bacon &
saute until crispy, about 5 minutes. Remove
bacon from pan & place on paper towel to drain.
Remove bacon fat from pan, leaving about 1 T.
in pot – return to heat. Add onion & cook 3 minutes
until translucent. Add broth, a little at a time,
scraping up any brown bits on bottom of pot. Add
squash, garlic, ginger, sage, cayenne & allspice –
bring to boil; simmer 5 minutes. Puree soup in a
blender in small batches (or use immersion blender).
NOTE: If using blender, do not fill blender more than
half full – hot soup can blow the lid off if you put
too much in. Return soup to pot; stir in cream,
Worsch. sauce & vinegar – bring to a simmer. Add
salt/pepper & taste. Serve with your choice of
garnishes. Serves 12

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

Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
halves
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
=
3 C. hot, cooked white rice/pasta or
mashed potatoes
=
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4

(recipe: campbells.com)
———————————

Cookie Dough Dip

1/2 C. butter, softened
8 oz. cream cheese, softened
2 tsp. milk or cream
1/2 C. brown sugar
1/4 C. powdered sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
plus more for garnish

Dippers:
vanilla wafers
graham crackers
shortbread cookies
pretzel sticks
strawberries

In a mixing bowl using elec.
beaters, place butter & cream
cheese – beat until smooth & creamy.
Add milk & beat until smooth. Add
brown sugar, powdered sugar &
vanilla – beat until smooth. Using
a spatula, fold in choc. chips &
spoon into a serving bowl. Top
with additionaly choc. chips &
serve. Serves 12

(recipe: dinneratthezoo.com)
====================

This is the middle of a VERY busy week; I’m tired/exhausted
but also extremely happy/honored at all that came about
with my knit groups.

Our weather is staying ‘Summer-like’ with temps in the
high 70’s, which is VERY nice.

Hope you have a GREAT ‘rest of the week’!

Hugs;

Pammie

Happy Thursday!

It’s another BEAUTIFUL Spring day here in Michigan – temps are supposed to get to High of 74 degrees F. WOW! It’s sunny, slight breeze and lovely robin’s egg blue skies – LOVE THIS WEATHER!

Today is an unusual babysitting day – had to be there by 7:30 a.m. and was supposed to sit until around 10:30. After about an hour Momma came home – turns out no one told her that there was no managers meeting this morning! Oh well, at least she has some extra time at home (I have to go back at 2 p.m. until my son gets home- anywhere from 4:30 – 7 p.m.) Just glad I got extra time off! (Grandson was very good but listening to kid’s TV for hours is really mind numbing!). Started a new baby blanket using a pattern I’d done years ago – simple 2- row pattern, easy to knit while chatting at both knit groups.

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

Fresh Blueberry Cheesecake

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray.

Crust:

1 C. graham cracker crumbs
1/2 C. rolled oats (can use quick-cooking)
1/2 C. chopped walnuts or nuts of your
choice
2 T. brown sugar
1/2 C. butter or marg. (8 T.), melted

Combine all crust ingredients & press
into prepared pan. Bake 10-12 minutes;
allow to cool.
=
Cream Cheese Filling:

8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed
milk (not evaporated)
1/3 C. lemon juice
1 tsp. vanilla

Combine filling ingredients in a large
bowl & mix (using elec. mixer on High
speed) 3-4 minutes. Pour over cooled
crust. Refrigerate 3 hours.
=
Fresh Blueberry Topping:

2 C. fresh blueberries (could use frozen)
(NOTE: can use any fruit)
1/2 C. sugar
1 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. water
1 T. lemon juice

Combine all blueberry topping ingredients
(except lemon juice) in a saucepan & bring
to a boil, stirring constantly. Cook 2 minutes
to thicken; remove from heat, stir in lemon
juice & allow to cool. Pour over cheesecake
after it has been refrigerated 3 hours.
Serves 10-12
Keep refrigerated.

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

Lazy Day Lasagna

1/2 (25 oz) bag frozen cheese ravioli
1/2 lb. ground beef, browned/drained
2 (14 or 15 oz) cans crushed tomatoes
1/2 T. Italian seasoning
1/2 T. garlic salt
2 C. mozzarella cheese
1/4 C. Parmesan cheese (optional)

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. After cooking/draining
beef, stir in tomatoes & seasonings.
Place a layer of ravioli on bottom of
prepared pan & spoon half of sauce
over top. Layer half mozz. cheese &
repeat: ravioli/sauce/cheese. End
topping with Parm. cheese. Bake
35-45 minutes until bubbly.
Remove from oven & let stand 10-15
minutes before serving. Cut & serve.
Serves 3-4

NOTE: recipe can easily be doubled –
bake in 9 X 13″ pan.

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or marg., cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
any cheese of your choice)
1 1/4 C. evaporated milk (can also
use buttermilk instead)

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray.
In a 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. NOTE: Poster does
NOT roll this out – just pats the dough
using her hands to the desired
thickness. She uses a small cookie
cutter instead of a regular biscuit
cutter. Bake 15-20 minutes until
brown on top.

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

Crockpot Garlic Rice & Chicken

4 T. butter
1 C. diced onion
1 T. minced garlic
2 C. uncooked brown rice
3 C. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. boneless skinless chicken
breasts
1/2 C. shredded or grated Parmesan
cheese
1 large bunch asparagus; washed/cut
into 1″ pieces*
==============
Heat a pan over medium heat on stove;
add butter & melt. Add onion – saute
4-5 minutes. Add garlic & saute 20-30
seconds. Add rice & stir to coat rice in
butter & onions – place in crockpot.
Stir chicken broth, basil, garlic powder,
salt/pepper into crockpot. Nestle chicken
in crockpot. Cover & cook on High 2-3 hours
until rice is tender. Remove chicken & cut
into bite-sized pieces – stir back into crockpot.
Stir in cheese & asparagus – cover & cook
on High 10 minutes until asparagus is cooked.
When asparagus is to your softness, serve.
Serves 6

*Can substitute broccoli florets- cut into small
florets so they can cook quickly. (can also use
frozen broccoli – run hot water over it before
adding to crockpot.

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

Crockpot Lasagna Soup

1 lb. Italian sausage
1 medium yellow onion, diced
5 cloves garlic, minced
1 (29 oz) can crushed tomatoes,
undrained
1 (14.5 oz) can tomato juice (or
V8)
1 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tap. dried oregano
1/4 tsp. dried rosemary
1 whole bay leaf
2 T. brown sugar
2 C. chicken stock
10 oz. lasagna noodles, broken
up into bite-sized pieces
2 C. Ricotta cheese
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese

In large skillet cook & crumble sausage,
onion & garlic until sausage is no longer
pink & onions start to become translucent,
drain. Add sausage mixture, spices, canned
tomatoes, tomato juice & chicken broth
to 5 qt. or larger crockpot. Cover & cook
on Low 5 hours. Remove bay leaf & discard.
Add broken lasagna noodles & cook an
additional 1 hour until noodles are al dente.
In mixing bowl combine Ricotta, mozzarella &
Parmesan cheeses. Top servings of soup with
1 spoonful of cheese mixture before serving.
Serves 8

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

Pork Chop Marinade
(stove or grill recipe)

4 bone-in pork chops

1/3 C. soy sauce
1 T. Worcestershire sauce
2 tsp. Dijon mustard
2 cloves garlic, minced
2 T. brown sugar
2 T. olive oil
1 T. lemon juice
1/4 C. black pepper

Mix all ingredients in a dish. Place
chops in a large zip-lock bag – pour
in about 3/4ths of marinade (save
rest for basting). Squeeze out excess
air in bag & refrigerate at least 1 hour
(or up to 8 hours).
=
Cook chops on a grill or in a pan on
medium-high heat about 4-5 minutes
per side, until internal temp. of chops
is 145 degrees F. Baste after flipping
chops & after removing from grill.
When chops are done, place on a plae
& tent with foil. Let rest 3-5 minutes
then serve. Serves 4

(recipe: realhousemoms.com)
——————————
Cinnamon Roll Poke Cake

Cake:

1 box white cake mix PLUS ingredients
to prepare cake

Filling:

1 (14 oz) can sweetened condensed milk
4 T. melted butter
1/2 C. packed brown sugar
1 tsp. cinnamon
pinch kosher salt

Frosting:

1/2 C. heavy cream
1 (8 oz) pkg. cream cheese, softened
4 T. butter, softened
1 C. powdered sugar
1 tsp. vanilla
pinch kosher salt

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake accordg. to pkg. directions.
Pour batter into prepared pan &
bake 20 minutes, until a toothpick
inserted into center comes out clean.
Cool.

Filling:
In medium bowl whisk sweetn’d cond’
milk, butter, brown sugar, cinnamon &
salt.

Frosting:
In large bowl using elec. mixer, beat
heavy cream until stiff peaks form.
In another large bowl beat cream cheese &
butter together until no lumps remain. Add
powdered sugar & beat until smooth. Add
in vanilla & pinch salt – fold in whipped
cream until just combined. Using bottom of
a wooden spoon, poke holes all over cake.
Pour filling over & use a rubber spatula
to push into holes. Frost with cream cheese
frosting.
Refrigerate 20 minutes before serving.
Serves 12

(recipe: delish.com)

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

Hope you had a great Mother’s Day –
we went out to dinner – food was
very tasty (I was stuffed!) and it was
really nice to just sit around with family
and enjoy their company. The baby was
GREAT – for 2+ years old he sat for over
2 hours in a high chair; all the servers &
managers kept coming over to ‘chat’ with
him so he was having a great time ‘holding
court’. The restaurant even gave all
mothers a long stemmed red rose! Very
nice!

Hoping you have a very nice day –
remember to take a little time for
yourself!

Hugs;

Pammie

Sometimes I’m glad . . .

                                          (the above is a joke)

we DON’T get the weather we were ‘supposed’ to get! Yesterday they were predicting 1-2 inches of SNOW – all we got was rain – YAY! Today it’s 49 degrees F. with beautiful sunny skies and NO HINT of any snow for the rest of the week.

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

 

 

Cake Mix Peanut Butter Chocolate

Nut Blondies

1 box yellow cake mix

2 eggs

1/3 C. vegetable oil

1/2 C. creamy peanut butter

1 C. chocolate chips

1/2 C. chopped walnuts or pecans

Preheat oven 350 degrees F.

Line a 9 X 9″ baking pan with parchment

paper. Using an elec. mixer, in large bowl

mix dry cake mix, eggs & oil. Stir in

chocolate chips & nuts – spread into

prepared pan. Bake about 15 minutes

until golden brown. Remove to wire

rack to cool completely before

cutting into squares. Serves 8-10

(recipe: letsdishrecipes.com)


Baking Powder Ham Biscuits

2 C. flour
3 tsp. baking powder
1 tsp. salt
1/4 C. shortening
1 C. milk
1 C. chopped/cooked ham
=
Preheat oven 400 degrees F.
In a bowl whisk flour, baking powder &
salt until well mixed. Cut in shortening.
Add ham & milk – mix just to blend. Turn
onto a lightly floured surface – knead
gently 5-6 times; cut out using a biscuit
cutter & place on ungreased cookie sheet.
Bake 12-15 minutes. Makes 12-15 biscuits

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

Ham, Cheese & Pasta Casserole

2 1/2 C. bow tie pasta, cooked al dente
(accordg to pkg. directions) drained
1/2 C. chopped green onion
1 C. frozen peas
2 C. cooked, chopped ham
2 C. shredded Triple cheese, divided
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. spicy brown mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 C. milk
splash hot sauce
20 Ritz (or other butter) crackers,
crushed
3 T. butter, melted

Preheat oven 350 degrees F.
Spray a casserole dish with
nonstick cooking spray.
In a bowl whisk sour cream,
mayo, mustard, black pepper/
salt, garlic powder, milk & hot
sauce. In a large bowl combine
cooked pasta, onions, pas, ham &
1 C. shredded cheese – pour mayo.
mixture over ham mixture & toss;
place mixture into prepared dish.
Sprinkle top with rest of shredded
cheese. In a bowl mix crushed
crackers with melted butter & sprinkle
on top of casserole. Bake 25-30
minutes. Serves 8

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

Potato, Ham & Broccoli Soup

6-7 medium potatoes, peeled, cut
into chunks
1/2 C. celery, diced
1 C. cooked ham, chopped
1 small onion, chopped
1 C. broccoli pieces ( poster used
frozen but you can use fresh)
2 medium carrots/ 1 C. chopped
1/3 C. zucchini, unpeeled/shredded
(optional)
1 tsp. minced garlic
1 tsp. black pepper
1 tsp. salt (optional)
1 (14 oz0 can chicken broth
1/2 tsp. thyme
2 T. butter or margarine
5 C. water
2 c. milk (poster used 2%)
1/4 C. flour

shredded cheese – optional garnish
=
In large stock pot combine potatoes,
celery, ham, onion, broccoli, carrots,
zucchini (if using), garlic, salt/pepper,
broth, thyme & butter. Cover with 5
C. water & bring to boil. Reduce heat
to simmer & cook until potatoes are
tender. On stove or in microwave, heat
2 C. milk – add flour & beat, using a
whisk, until smooth – pour into soup.
Bring back to boil about 5 minutes,
stirring occasionally. Simmer about 10
minutes & garnish with shredded cheese
of your choice. Makes a little over 2 quarts.

NOTE: this can also be made in a CROCKPOT
6-7 hours on Low or 3-5 hours on High

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

Muffin Cup Chicken Tostada Cups

12 corn tortillas (6 inch), warmed
cooking spray
2 C. shredded rotisserie chicken (cooked
chicken)
1 C. salsa
1 (16 oz) can refried beans
1 C. shredded Mexican cheese blend
=
Optional toppings:
shredded lettuce, sour cream, sliced
ripe olives, sliced green olives, chopped
cilantro, sliced radishes, diced avocado,
additional salsa

Preheat oven 425 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray &
press warm tortillas into cups.
Spritz tortillas with additional
cooking spray. Bake 5-7 minutes
until lightly browned. In a bowl
toss shredded chicken with salsa.
Layer each cup with beans, chicken
mixture & cheese. Bake 9-11 minutes
until heated through. Serve with
choice of toppings. Serves 6

(recipe: tasteofhome.com)
—————————–

3-ingredient Pork Chops

1 box (Stove Top) stuffing
mix for pork
1 (19 oz) can apple pie filling
4 large, thin pork chops
(salt/pepper)

Preheat oven 375 degrees F.
Prepared stuffing mix accordg.
to pkg. directions. Spray 8 X 11″
baking dish with nonstick cooking
spray. Spread pie filling in prepared
dish. Salt & pepper chops & lay on
top of filling – top with stuffing.
Cover with foil & bake 40 minutes
until chops are cooked through.
Remove foil last 10 minutes of
baking time. Serves 4

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

Crockpot Ham & Cabbage

3 C. cooked ham, chopped
1 small head cabbage, chopped into
bite-sized pieces
2 C. chicken broth
1 stick butter, sliced
salt/pepper, to taste

Place cabbage in bottom of crockpot –
top evenly with ham. Pour broth over
top & season with salt/pepper, to taste.
Top with butter; cover & cook on Low
5-6 hours until cabbage is tender. Stir
& serve. Serves 6-8

NOTE: you can also add chopped potatoes
to crockpot along with other items. Depending
on how small you chop the potatoes, they
might increase cooking time.

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

Cinnamon Cream Cheese Roll-ups

1 loaf sliced bread, crusts removed

8 oz. cream cheese, softened

1 egg yolk

3/4 C. powdered sugar

1 C. granulated sugar

2 tsp. cinnamon

3/4 C. melted butter

Preheat oven 350 degrees F. Flatten

individual bread slices using a rolling

pin. In large bowl mix cream cheese,

egg yolk & powdered sugar. In another

small flat bowl (like a pie pan) combine

gran. sugar & cinnamon. Spread 1 T. cream

cheese mixture on each slice of bread & roll up.

Dip each roll up in melted butter then into

cinn/sugar mixture. Place on ungreased

cookie sheet. Bake 20 minutes until

golden. Makes 10-12 roll-ups.

 

(recipe: amish365.com)

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

For some reason my site is messing up-
AGAIN! UGH! When that happens I attempt
to ‘copy & paste’ a recipe from my drafts
folder to this blog – the recipe copies as
extremely tiny so then I have to hand
re-type the recipe – sometimes it works,
sometimes not. Ah, life…my blog domain
keeps sending me all kinds of ‘great’ offers
to upgrade my site (I’m currently operating
under their ‘FREE’ site!) so, NO, I don’t want
to spend money on something that’s currently
costing me nothing! (Sometimes wonder if
the ‘shrinking posts’ might be something
to make free posters decide to PAY to have
a better site).

Hope things are going well for you. Around
here all kinds of SPRING GROWTH is showing:
daffodils, narcissus, hyacinth popping up – birds
singing (LOVE to hear them!) – makes me happy
just thinking about all the NEWNESS!

Hugs;

Pammie

 

Thoughts on a Tuesday

Easter is fast approaching – are you ready with all your recipes? I’m certainly NOT! I know we’re having Easter dinner on MONDAY (2 family members will finally be able to join us the day AFTER Easter, so that’s what we’re doing). I know that in the next few days I’ll have to ‘get my act in gear’ and figure out what ‘sides’ we’re bringing – I’m one for trying new things/recipes/ideas – my husband . . . not so much. He’s not fond of my ‘changing’ things – would rather stick with the traditional (almost EVERY holiday) dinner sides: garlic mashed potatoes, green bean casserole, etc . . . I, on the other hand, would LOVE to make the cheesy (or sometimes called Funeral) potatoes – LOVE them but never make them for a regular dinner meal. We’ll see . . .

Spent most of yesterday babysitting my (just turned 2) grandson. He loves watching kid/baby TV programs and was all worked up because children on a show couldn’t find the Rainbow EGG – came running up to me all upset: “GUMMA! GUMMA! RAINBOW EGG!” (me: It will be OK…) later ran up, jumping up & down with joy: “GUMMA! GUMMA! Rainbow EGG!” Ah, yes – he’s quite the boy – keeps me amused! (I love how, as he grows, I’ve gone from being called: “Mumna” to now Gumma – love it.

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

Easy Cream Cheese Danish

Dough:
1 1/2 C. warm water
2 T. sugar
1 T. dry active yeast
1 tsp. salt
3 1/2 – 4 C. flour
2 T. melted butter

Filling:
1 (8 oz) pkg. cream cheese,
softened
3/4 C. sugar
1 egg
1 tsp. vanilla
dash salt
1 C. raspberry/mixed berry or
strawberry jam

Glaze:
1 1/2 C. powdered sugar
1/4 tsp. vanilla
2 T. milk
1 T. butter

DOUGH:
In bottom of stand mixer or
large bowl mix water, sugar &
yeast – let stand 5 minutes until
bubbly. Add salt & flour (one cup
at a time) until dough scrapes the
edges of the bowl clean. When all
flour is added, mix on High 5 minutes.
Pour 2 T. butter into bottom of a large
jelly roll pan or cookie sheet w sides;
spread around to cover pan. Place
dough on buttered pan & let rest
5 minutes. DO NOT SKIP THIS STEP.
Press dough out to corners of pan.

FILLING:
In small mixing bowl mix cream cheese,
sugar, vanilla, egg & salt – mix on High
2 minutes until all ingredients are smoothly
incorporated. Spoon cream cheese filling
onto dough & spread to cover dough, using
a knife.
Warm up jam in microwave about 30 seconds
(makes it easier to spread) spoon onto cream
cheese filling in little globs. Run a knife or spoon
through cream cheese filling to make a marble
effect.

Preheat oven 350 degrees F.
=
Using a pizza cutter, cut dough into 12 large
(5 inches or so) squares. Cut each square in
half diagonally to make 24 triangles. Let dough
rest & rise about 10 minutes (it doesn’t need
to rise much – only to be even with rim of pan.
Watch carefully) Before you bake, run pizza
cutter through cutting lines – it will be sticky –
clean off pizza wheel several times as you go.

Bake when it reaches rim.
Bake about 20 minutes until top & bottom both
get golden brown. When done remove from
oven & let cool 10 minutes.

GLAZE:
In small bowl whisk glaze ingredients until
smooth. Place in a ziplock bag & cut off
a very small bottom corner to use as a
piping bag. After danish is mostly cool
separate danishes from each other &
remove from pan. Pipe glaze onto each
danish & serve. Makes 24

(recipe: jamiecooksitup.net)
——————————-
Strawberry/Cream Cheese-stuffed
French Toast
(overnight recipe)

1 loaf French bread
1/2 C. melted butter
3/4 C. brown sugar
1/2 C. corn syrup
8 oz cream cheese
1 egg
1/3 C. sugar
1/2 C. strawberry jam
8 eggs
1 C. milk
cinnamon

Fresh strawberries (or
you can use frozen/defrosted)
powdered sugar
=
Slice bread into 1/2 inch thick slices.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
mix butter, brown sugar & corn syrup-
pour mixture into prepared pan & smooth
it out so it covers bottom entirely. Place
bread slices on top*.
In a separate bowl combine cream cheese,
egg, sugar & strawberry jam – beat using
elec. mixer until smooth – pour over top
of bread slices. Layer more bread on top
of cream cheese layer. In another bowl
combine 8 eggs, 1 C. milk – whisk until
well combined & pour on top of bread
slices; sprinkle tops of bread with
cinnamon. Cover with foil & refrigerate
overnight.
=
Preheat oven 350 degrees F.
Bake pan, covered, 1 to 1 1/2 hours **
removing foil last 15 minutes of cooking.
Serve with fresh strawberries & top
each serving with powdered sugar, if desired.

*Poster said she had to cut some of the
bread slices in half to fit – they can be
a bit crowded, just not overlapping

**Baking time depends on how quickly
your oven cooks & how cold your refrigerator
keeps food. It needs to soak up all the egg &
milk ‘juice’ and have time to caramelize on
bottom.

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

Crockpot Cheesy Potatoes

*1 (10 oz) can cream of mushroom soup
8 oz. sour cream
1 1/2 C. shredded Colby-Jack cheese
1 tsp. dried marjoram leaves
salt/pepper, to taste
1 (32-40 oz) pkg. frozen hash brown
potatoes

Spray insides of crockpot with nonstick
cooking spray. Combine soup, sour cream,
cheese, marjoram, salt/pepper in medium
bowl & mix well using wire whisk until
well blended. Pour half of frozen potatoes
into crockpot & smooth top. Do not pack
the potatoes down since you want the
sour cream mixture to permeate the
potatoes. ** Top with half of sour cream
mixture then rest of potatoes, then
remaining sour cream mixture, spreading
evenly. Cover & cook on High 3 1/2 – 4 1/2
hours. If you have a newer, hotter crockpot
check at 3 hours to see if potatoes are
tender. NOTE: You can cook this recipe
on Low 7-9 hours until potatoes are tender
& bubbling. Serve immediately.
Serves 12

*You can use other soups like cream of
potato or alfredo sauce

**You can also add meatballs (frozen/fully
cooked – thawed first in microwave) or cooked
meat at this stage like cubed chicken, turkey
or ham.

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

Italian Vegetable Soup

1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 C. water
1 (15 oz) can garbanzo beans/
chick peas – drained/rinsed
1 (14.5 oz) can diced tomatoes,
undrained
1 (14.5 oz) can beef broth
2 medium zucchini, cut into
1/4″ slices
1/2 tsp. dried basil

grated Parmesan cheese – garnish
=
In large saucepan, cook sausage &
onion over medium heat until meat
is no longer pink – drain. Stir in water,
beans, tomatoes, broth, zucchini & basil.
Bring to boil, reduce heat & simmer until
zucchini is tender, about 5 minutes.
Garnish with cheese. Serves 8 (2 qts)

(recipe: tasteofhome.com)
——————————–

Baked Ham/Brown Sugar Glaze

5 lb. spiral-cut smoked ham
1/2 C. water
1/2 C. unsalted butter
1 C. dark brown sugar
1/4 C. maple syrup
2 T. hot English mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cloves garlic, minced
2 oranges – juice & zest

Preheat oven 350 degrees F.
Place ham in large roasting tin &
place in oven. Follow ham package
directions for cooking time (usually
20 minutes per pound plus 20 minutes
at the end).

Glaze:

In a medium saucepan melt butter, sugar
& maple syrup. Once butter & sugars are
dissolved, add mustard, cinnamon, cloves
& garlic – bring to a simmer & add orange
juice & zest – whisk to combine & let
simmer 1 minutes.

During last 30 minutes of ham baking time:
baste the ham every 10 minutes, adding
any of the pan juices to glaze pan. Once
ham is cooked, place on a serving platter
& drizzle with extra glaze. Serves 18

(recipe: realhousemoms.com)
————————————
Baked Nectarine Chicken Salad

1 1/3 C. mayonnaise
1/2 C. shredded Parmesan cheese
2 T. lemon juice
1 tsp. salt
1 tsp. onion powder
4 C. cooked, cubed chicken
8 ribs celery, thinly sliced
4 medium nectarines, (peeled),
coarsely chopped
8 green onions, sliced
2 (3 oz, ea) cans crispy chow mein
noodles

Preheat oven 375 degrees F.
Spray 9 X 13″ dish with nonstick
cooking spray.
In small bowl mix first 5 ingredients.
In large bowl combine chicken, celery,
nectarines & onions – add mayo mixture
to chicken mixture – toss gently to coat
& pour into prepared dish, spreading
evenly. Sprinkle top with noodles & bake,
uncovered, 20-25 minutes until heated through.
Serves 8

NOTE: Can be made 1 day ahead; Prepare,
cover & refrigerate. Remove from fridge
30 minutes before baking. Sprinkle top
with noodles & bake as directed.

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

Cinnabon Cake w/Cream Cheese
Frosting

Cake:
3 C. flour
1/4 tsp. salt
1 C. sugar
4 tsp. baking powder
1 1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter, melted

Topping:
1 C. butter, melted
1 C. brown sugar
2 T. flour
1 T. cinnamon

Frosting:
3 oz. cream cheese
1/4 C. softened butter
1 1/2 C. powdered sugar
few tsp. milk
=
Preheat oven 350 degrees F.
Spray 9 X 13″ glass baking pan
with nonstick cooking spray. Using
elec. mixer, in large bowl, add flour,
salt, sugar, baking powder, milk, eggs
& vanilla – combine well then slowly
stir in melted butter – pour into pan.

Topping:
In bowl mix butter, brown sugar,
flour & cinnamon until well combined –
drizzle evenly over batter & use a knife
tip to swirl topping through cake. Bake
35-40 minutes. Cake is done when a
toothpick inserted into center comes
out nearly clean. Allow cake to cool
completely before frosting.

Frosting:
Beat first 3 frosting ingredients in a
bowl until creamy. Add a drop of milk at
a time until still thick, yet spreadable;
spread evenly over cake. Cut into squares
& serve.

(recipe: hugsandcookiesxoxo.com)

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

Hope your dinner plans for Easter are
coming along well.

Looked out our window today and saw
a big, fat robin and a tiny chipmunk zipping
across the yard – love to see signs of Spring!

Hugs;

Pammi

 

Happy Thursday!

it’s Thursday – over half-way through the week! Will be babysitting in a very short while (hopefully, it will be a short day but tomorrow is 10:30 – ??? which could be 6/6:30/7 – whatever).

Weather-wise, it’s typical Michigan Spring – sometimes rainy & gray, sometimes sunny! 30’s for most of week but also possibility of SNOW two days – oh well . . . at least we know SPRING IS ON THE WAY! We have Aconite flowers all over the backyard; they’re a bright yellow ground cover. Originally they were all on my neighbor’s side of the fence, but slowly, over the years, they have all crept under the fence and now are all over MY yard (and NONE on theirs! Strange!)

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

Homemade Chocolate Turtle Cake

1 C. chocolate chips
2 C. pecans
3/4 C. melted butter
1/2 C. evaporated milk
1 (14 oz) bag caramels, unwrapped
1 1/3 C. water
1/3 C. oil
3 eggs
1 (18 oz) box German Chocolate cake mix

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake mix accordg. to pkg. directions &
pour half of batter into prepared pan.
Bake 15 minutes. Remove & let cool.
In a double boiler, add unwrapped
caramels, milk & butter – stir constantly
until melted – pour over cooled cake.
Sprinkle top of cake with 1 C. pecans &
chocolate chips. Pour remaining batter
on top & bake 20 minutes.

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

Bundt Cake Breakfast

1 C. cooked, diced ham
1 C. Tater Tots – frozen
1 dozen eggs, whisked
1 can Pillsbury Grands biscuits (8),
diced – raw
2 C. cheese – your choice (poster used Cheddar)
1/4 C. milk

Preheat oven 400 degrees F.
Spray a Bundt pan with nonstick
cooking spray. Mix all ingredients
together in large bowl & pour into
prepared pan. Bake 45 minutes.
When done, turn onto a platter –
cut & serve.

NOTE: You can substitute any cooked
meat or veggies – the key is to not add
too much starch.

(recipe: skinnypoints.com)
————————–

Lemon Chicken Rice Skillet

4 boneless skinless chicken breast
halves (or boneless chicken thighs)
salt/pepper, to taste
1 tsp. garlic powder
1 tsp. dried parsley
2 T. butter
1 C. uncooked white rice (poster used Jasmine)
2 1/4 C. chicken stock
1 tsp. lemon zest & 3 T. lemon juice, from
one lemon
1 tsp. dried parsley
1 whole lemon, cut into slices – (garnish)

Heat large skillet with lid over medium-
high heat. Season chicken with salt/pepper,
garlic powder & parsley. Add butter to skillet
& cook chicken in hot butter until browned,
but not cooked all the way through (about
2 minutes per side). Remove chicken from
skillet to a plate. Add rice, chicken stock, lemon
zest, lemon juice & parsley to skillet over medium
heat; using a wooden spoon, scrape browned bits
from bottom of pan. Let rice come to a small boil,
then reduce heat to simmer. Place chicken on top
of rice mixture, cover with lid & cook 20-25 minutes
until rice is tender & liquid is absorbed. Garnish
chicken with lemon slices & extra parsley, if desired.
Serves 4

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

Crockpot Chicken Alfredo Tortellini
Soup

1 C. diced onion
4 cloves garlic, minced
8 C. chicken broth
4 medium carrots, cut into 1/2″
pieces
4 ribs celery, cut into 1/2″ pieces
1 tsp. salt
1 tsp. black pepper
2 lb. boneless skinless chicken
breasts (frozen is OK)
1/2 C. flour
2 C. Half & Half
1 (19 oz) pkg. frozen cheese tortellini
1 1/2 C. grated/shredded Parmesan
cheese
5 large kale leaves, washed & coarsely
chopped (discard stems)
salt/pepper, to taste

Add onion, garlic, chicken broth, carrots,
celery, salt/pepper & chicken to crockpot.
Cover & cook on Low 6-8 hours (6 hours
for thawed chicken/8 hours for frozen).
Remove lid & use tongs to place chicken
on a cutting board – cut into pieces or
shred – add back to crockpot. Turn
heat to High – warm the Half & Half*.
Whisk flour, 1 T. at a time, into Half &
Half until smooth – pour into crockpot.
Stir & let soup thicken about 10 minutes.
Add in tortellini, Parmesan & kale.
Tortellini will cook in about 5-10 minutes.
Adjust salt/pepper to taste.
Serves 8-10

* Poster warms in a microwaveable
cup or bowl for 1 minute

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

I thought this was a VERY INTERESTING idea!

Wafflemaker Hash Browns

1 (30 oz) bag frozen shredded hash
browns, thawed
4 T. (1/2 stick) butter, melted
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 C. grated Cheddar cheese
3/4 C. chopped ham

Preheat waffle maker on regular
setting & spray both heated elements
with nonstick cooking spray. Squeeze
out any excess moisture from potatoes &
place in a bowl. Pour melted butter over,
sprinkle with salt/pepper & stir. Scoop
a heaping 1/2 C. of mixture into each bottom
waffle section* – top with a generous 2 T.
Cheddar then a sprinkling of chopped
ham. Top cheese & ham in each section
with another 1/4 C. hash browns. Close
waffle iron & cook 15 minutes on
regular setting. Repeat with rest of
hash browns, cheese & ham, filling
one section of waffle iron. Makes 5

*you  might want to spread hash browns
around a bit to totally fill each section

(recipe: foodnetwork.com
———————————-

Tamale Pie

1 box corn muffin mix (like Jiffy)
1 large egg
1/2 C. sour cream
1/2 c. canned creamed corn
1 T. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt/ground black pepper
2 cloves garlic, minced
1 lb. ground beef
1/3 C. red enchilada sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese

Preheat oven 400 degrees F.
Grease a large oven-safe skillet with
nonstick cooking spray. In large bowl
whisk corn muffin mix, egg, sour cream
& creamed corn – pour into prepared
skillet & bake 20 minutes until golden.
Let cool.
In large skillet over medium heat, heat
oil. Add onion, cumin & chili powder –
season with salt/pepper – cook 5 minutes
until soft. Add garlic & cook 1 minute until
fragrant. Add gr. beef & cook, breaking up
meat with a wooden spoon, until no longer
pink, about 6 minutes; drain. Poke entire
surface of cooked cornbread with a fork &
pour enchilada sauce over. Top with beef &
cheeses. Cover with foil & bake about 20
minutes until cheese is melted. Turn on
broiler, remove foil & broil about 5 minutes
until cheese turns golden. Serves 6

(recipe: delish.com)
—————————————

Knock Your Socks Off Chicken
& Sausage
(crockpot)

1 1/2 lb. boneless skinless chicken
breasts
1 pkg Andoulle sausage (or you can
use smoked sausage, kielbasa)
1 (8 oz) pkg. cream cheese, room temp.
1 C. chicken stock
1/2 C. white wine (or beer or chicken
stock)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. grainy mustard
1/2 tsp. salt
(scallions – chopped – optional garnish)
=
Cooked white rice, noodles, quinoa or
pasta to serve 4
=
In medium bowl mix cream cheese with
chicken stock, salt, garlic, mustard & wine
until incorporated. Place chicken & sausage
in bottom of crockpot & place onions on top.
Pour cream cheese mixture over top. Cover
& cook on High 4 hours (or Low 5-6 hours)
checking occasionally to be sure it’s not
thickening too much – if it is, add a little
more chicken stock or wine.

When ready to serve, you can place the meal
in a baking dish & place under broiler a few
minutes (optional). Salt & pepper, to taste
& serve with suggested sides.

NOTE from poster: If your sauce seems thinner
you can always remove the lid from crockpot
the last hour of cooking time.

(recipe: bakednewengland.com)

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

Well, recipes were copying just fine until the last dessert
one – back to my sites old tricks so no last dessert recipe –
sorry.

On the knitting note; Tuesday I was able to deliver
50 pairs of baby booties – that makes 150 pairs since
we first took up the challenge – I’m so proud of my ladies!

Guess I’d better get off here and organize what I’m taking
for babysitting today besides my knitting (some sort of
lunch . . . ).

Have a GREAT day! SPRING IS COMING!!!

Hugs;

Pammie

PS: Gas prices are up to $2.69/9 (was lucky to use my Kroger gas points to get 20 cents off per gallon – yay!

 

I was right!

From the rain the other day we now have a light coating of snow on the ground – told ya so! Had to go to a baby shower at church this morning (10 a.m.) and driving was a bit ‘dicey’ – spots were slippery which made driving much slower. Oh well – roads are clear now and it’s warmed up a bit (33 degrees F. ) with a ‘lovely’ report of 40% chance of snow showers – oh well . . .

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

Crockpot Corned Beef & Cabbage

1 corned beef brisket (3-5 lb.)
3 carrots, peeled/ cut into large chunks
3/4 lb. small yellow potatoes, halved
1/2 head green cabbage cut into wedges
3 T. butter
1 clove garlic, minced
1 T. chopped parsley
salt/pepper, to taste
grainy mustard – for serving (optional)

Remove corned beef from pkg; rinse with
cold water & pat dry with paper towels.
Place brisket in crockpot, fat side up;
carrots & potatoes. Add 3 C. water plus
the seasoning packet that comes with the
brisket. Cover & cook on Low 6 hours.

Add cabbage on top of corned beef;
cover & cook on Low another 2 hours.
Remove cabbage, corned beef, potatoes &
carrots from crockpot. Slice corned beef
against the grain. Place butter, garlic, parsley
& salt/pepper in a small bowl – microwave in
30-second intervals until melted – drizzle
over carrots, potatoes & cabbage. Place
meat, potatoes & vegetables on a platter &
serve with mustard on the side (if using)
Serves 6

NOTE: Potatoes & carrots will get quite soft
being cooked all day in crockpot. If you prefer
firmer veggies, add them halfway through
cooking time.

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

Irish Nachos

4 C. kettle-style potato chips
2 C. shredded Cheddar cheese
1/2 C. cooked/crumbled bacon
1/4 C. finely chopped chives
1/3 C. sour cream
1/4 C. diced tomato

Preheat oven 350 degrees F.
Place chips on a sheet pan (or in a
pie plate). Sprinkle cheese evenly
over chips then top with bacon.
Bake approx. 5 minutes until cheese
is melted. Top with sour cream, tomato
& chives – serve immediately
Serves 8

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

Braised Cabbage

1 head cabbage, cut into 8 wedges
1/2 C. onion, sliced
2 carrots, peeled/sliced
1/2 C. chicken or vegetable broth
1/4 C. butter cut into small pieces
salt/pepper, to taste
2 T. chopped parsley

Preheat oven 325 degrees F.
Spray a baking dish with nonstick
cooking spray. Arrange cabbage wedges
in dish then scatter carrots & onions
around cabbage. Pour broth into pan &
sprinkle butter pieces over cabbage.
Season everything with salt/pepper –
to taste. Cover with foil & bake 2 hours.
Uncover dish halfway through cooking
time – use tongs to carefully flip cabbage
wedges over.
Increase oven temp. to 425 degrees F.
Uncover dish & bake 15-20 minutes until
cabbage starts to brown at edges. Sprinkle
with parsley & serve. Serves 8

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

Layered Green Salad

Salad:

1 head iceburg lettuce, chopped
2 C. baby spinach
salt/pepper, to taste
10 whole hard-boiled eggs, peeled/chopped
1 (12 oz) pkg. bacon – cooked/crumbled
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 C. Cheddar cheese, grated
1 (10 oz) bag frozen peas, thawed

Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
2 T. sugar
=
In large glass bowl, layer salad ingredients in
order listed in recipe. Combine dressing
ingredients in another bowl & whisk together
until combined – pour over top of salad &
spread to cover. Refrigerate up to 8 hours.
Serves 8-10

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

Crockpot Steak & Potato Soup

1 1/2 lb. beef stew meat or sirloin
cut into cubes
2 T. cooking oil
4 small russet potatoes, diced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. garlic powder
1 sweet yellow onion, diced
32 oz. box beef broth
1 C. heavy cream (added at end)

In large skillet over medium-high heat,
add oil – brown beef on all sides (but
no need to cook through) – add to
crockpot. Add remaining ingredients
(except cream) – cover & cook on Low
8 hours without opening lid during
cooking time! Add cream & stir.
Serves 6

(recipe: themagicalslowcooker.com)
———————————–
Amazing Mint Brownies

2 oz. semi sweet chocolate
1/2 C. butter
2 eggs
1 C. sugar
1/2 C. flour

Mint Layer:
4 T. butter, softened
1 1/2 T. milk (or heavy cream)
1 tsp. peppermint extract
1 1/2 C. powdered sugar
green food coloring

Chocolate Layer:
6 T. butter
1 1/2 T. milk
2 1/4 T. cocoa powder
3/4 tsp. vanilla
1 1/2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 8 X 8″ baking pan with
nonstick cooking spray (you can
also line with parchment paper).
In small saucepan, melt chocolate &
butter over Low heat. In a large bowl beat
eggs; add sugar to eggs & mix until
sugar dissolves. Add flour & chocolate
mixture – stir to combine: pour into
prepared pan & bake 20-25 minutes
until a toothpick inserted in center
comes out clear or with a few moist
crumbs. Do not overbake. Cool
completely

Mint Layer:

In a bowl combine butter, milk, peppermint
extract & powdered sugar – add food coloring
until desired color of green – stir until
combined then spread over cooled brownies.

Chocolate Layer:

Melt butter & milk in microwaveable bowl
(or on stove top). Stir in cocoa, vanilla &
powdered sugar – beat until smooth. Pour
over mint layer & spread evenly.
Chill for 30 minutes then cut into squares.
Serves 12

(recipe: myrecipemagic.com)
=======================

Hope you’re having a great day!

Hugs;

Pammie

Friday

Another rainy day in Michigan – it’s a ‘balmy’ 38 degrees F. and looks like it won’t get much higher for the coming days. Not bad, but if you live in colder climates you know that when it’s in the 30’s & raining, it ‘could’ turn to that dreaded ‘S’ word: snow. So far that doesn’t look like it’s in the offing – sure hope not!

Lots of great recipes coming in so thought it’s time to share with you:

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

(think I’m saving this one for Easter)

Layered Lemon Pie

1 (8 oz) pkg. cream cheese, softened

1/2 C. sugar

1 (15 3/4 oz) can lemon pie filling, divided

1 (8 oz) tub Cool Whip, thawed

1 (9 inch) graham cracker pie crust

In small bowl beat cream cheese & sugar

until smooth using elec. mixer. Beat in

half of pie filling then fold in Cool Whip –

spoon into pie crust. Spread remaining

pie filling over cream cheese layer &

refrigerate at least 15 minutes before

serving. Serves 8

(recipe: tasteofhome.com)


Crockpot Sugar Carrots w/Ginger

7 whole carrots sliced into 1/4″ slices
3 T. fresh ginger – peeled/finely minced*
1/4 C. brown sugar
1/4 C. orange juice
1/4 C. butter

Add carrots, ginger, brown sugar,
orange juice & butter to 4 qt. crockpot.
Cover & cook on High 1 hour. Remove
lid & stir to make sure there are no
lumps of brown sugar. Cover & turn
temp. to Low – cook 4-5 hours until
carrots reach your desired tenderness
level. Serves 4

*To easily peel fresh ginger use a spoon
to scrape off the skin.

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

Sausage/Bean Soup
(stove or crockpot method)

1 lb. pork sausage
1 small onion, chopped
1 green pepper, chopped
1 C. chopped celery
1 (14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can navy beans, drained/
rinsed
1 (14.5 oz) can kidney beans, drained/
rinsed
1 C. chopped fresh baby spinach-
(optional)
2 potatoes, peeled/cubed
2 C. water
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. thyme
1 bay leaf

In a skillet brown sausage, onion,
green pepper & celery; drain & add
to large pot. Add all other soup
ingredients to pot & simmer 1 hour
until potatoes are done.
Makes approx. 10 C. soup

Crockpot:
Follow directions, adding cooked
sausage, onion, green pepper & celery
to crockpot along with all other
ingredients. Cook on High 4 hours or
Low for 6 hours

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

5-Ingredient Dump & Bake
Reuben Casserole

2 lb. bag sauerkraut (about 3.75 C.)
drained/rinsed/squeezed very dry
using a dishtowel
1 large tomato, horizontally sliced
into 4 rounds
1/2 C. Russian or Thousand Island
salad dressing
12 oz. deli sliced corned beef, diced
(or use leftover cooked corned beef)
8 oz. grated Swiss cheese

optional garnish: chopped fresh parsley

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with
nonstick cooking spray. Place
sauerkraut in bottom of dish;
top with tomato slices & drizzle
with salad dressing. Add diced
corned beef on top & sprinkle
with grated cheese. Bake,
uncovered, 20-25 minutes until
heated through. Garnish with
parsley, if desired. Serves 4

(recipe: theseasonedmom.com)
——————————

Potato/Pepper/Sausage Bake

5 large Yukon Gold potatoes,
peeled/cut into 1 inch cubes
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 shallot, chopped
4 cloves garlic, minced
1 T. olive oil
2 tsp. paprika
3/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
1 (19 oz) pkg. Italian sausage links
minced fresh thyme, optional

Preheat oven 400 degrees F.
Spray a 15 X 10 X 1″ rimmed baking
sheet with nonstick cooking spray.
Place potatoes, sweet peppers,
shallot & garlic in prepared pan.
Drizzle with oil & sprinkle with
seasonings – toss to coat. Spread
evenly over pan, leaving room for
the sausage – add sausage to pan*
Bake, uncovered, 30-35 minutes until
a thermometer inserted into sausage
reads 160 degrees F. & vegetables are
tender. If desired, sprinkle with fresh
thyme before serving. Serves 5

*arrange sausages directly onto
pan instead of on top of potatoes so
potatoes cook evenly.

(recipe: tasteofhome.com)
———————–

Pecan Pie Muffins

1 C. chopped pecans

1 C. firmly packed brown sugar

1/2 C. flour

2 large eggs, well beaten

1/2 C. melted butter

Preheat oven 350 degrees F.

Line muffin cups with foil baking

cup liners. In large bowl combine

pecans, brown sugar & flour. Add

beaten eggs to butter then pour

over dry ingredients – mix to combine.

Spoon batter into muffin tins 2/3 rds

full. Bake 20-25 minutes. Transfer

to wire rack immediately after baking.

(recipe: americantimesfood.com)

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

Well, it appears my computer wants to be
‘goofy’ again & won’t ‘copy & paste’ nicely
so last recipe had to be hand typed. I had
more great recipes but with the computer
‘glitch’, am going to leave you with what’s
posted above & not ‘tempt fate’.

Today is another ‘free’ day so am planning
on catching up a bit on my baby afghans –
knitting the tiny baby booties goes much
faster, so have been doing a lot of that.
I/we are now up to 45 pairs so, hopefully,
next Tuesday the lady from my Panera group
who now wants to work at sewing the baby
gowns will come to Panera & I can give
them to her to hand-carry to the place = at
least ‘that’s the plan’!

Enjoy your day!

Hugs;

Pammie

PS: Thought I had some Irish recipes saved – will have

to check further for you!

 

PPS: Just remembered: don’t know about you, but

we here at my house have both a ‘land line’

and several cell phones. Yesterday while at the

doctors for a routine check up my cell phone rang.

I’ve received MANY/DAILY ‘scam likely’ recordings

on both my cell & home phones BUT this one

tops them all: a recording all in CHINESE!!! (No,

I don’t speak Chinese, but I do know “Hello” in

Chinese – TOO FUNNY!)  It just kept repeating,

over & over like all the other ‘scam likely’ calls.

Now THAT’S different!!!

It’s Wednesday!

Our weather is now “typical Michigan” – that means one day we have really nice, sunny & (sometimes) warm days followed by really cold, gray days – that’s NORMAL for Michigan closely approaching Spring. Yesterday it was really gorgeous – sunny and up to almost 47! Today it’s misting/rain, gray & 41 degrees F. BUT this coming Thursday we’re supposed to get up to 66! (followed by, on Saturday, 36 degrees F. – typical Michgan!  Sigh . . . )

I’m SUPER HAPPY today because after missing my Library Knit group for two weeks in a row I was finally able to join them! When I came in several ladies greeted me with “I’m so glad you’re here – I’ve been dragging these around for weeks!” They meant knit baby booties. I just stopped to count and we now have another 43 pairs to donate. One of my ladies from the Panera knit group has decided to help volunteer doing sewing for the group that does the baby burial outfits. She said she plans on going there once a week and would be willing to take our booties when she goes – that’s a BIG bonus for us, saving $$$ in mailing postage (last time 50 pr. cost $10 just to mail). I’m so happy to see that others are taking up the ’cause’ to help bless hurting families. As I’ve said before, it’s an honor to be able to do something small to help someone else in their time of grief. (If you’re new to reading my blog, I’m referring to a particular group of people who create/prepare burial clothing for infants who have died: “Angels Above Baby Gowns” – they have a Facebook page and are located in Garden City, MI.

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

Homemade Cinnamon Apple Cake

2 C. flour
1 large apple, peeled/chopped
1 C. vegetable oil
1 C. dark brown sugar
1/2 C. granulated sugar
1/2 C. walnuts, chopped
2 large eggs
1 T. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 350 degrees F.
Lightly spray a 9″ round cake
pan with nonstick cooking spray. In
medium bowl mix eggs & oil; add
cinnamon, white & brown sugars &
vanilla – mix until combined. Add flour,
salt, baking soda & baking powder –
mix until thoroughly incorporated.
Fold in apples & nuts – pour into
prepared pan & smooth out evenly.
Bake about 45 minutes until a toothpick
inserted into center of cake comes
out clean. Let cool 15 minutes before
slicing & serving.

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

Angel Hair Pasta with Chicken

2 T. olive oil, divided
2 skinless boneless chicken breast
halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4″
pieces
1 (10 oz) pkg. frozen broccoli florets,
thawed
2 cloves garlic, minced
1 (12 oz) pkg. angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
1/4 C. grated Parmesan cheese

Heat 1 T. oil in medium skillet over medium
heat. Add chicken & cook, stirring, until
chicken is cooked through, about 5 minutes.
Remove from skillet & drain on paper  towels.
Heat remaining oil in same skillet. Begin heating
water for pasta

(NOTE: before cooking pasta,
rub insides of pot with a little vegetable oil –
this will prevent the water from boiling over.)

Add carrot to skillet; cook, stirring, 4 minutes.
Add broccoli & garlic, cook, stirring 2 minutes.
Cook pasta accordg. to pkg. directions. While
pasta is cooking, add chicken broth, basil &
Parmesan to skillet – stir to combine. Return
chicken to skillet; reduce heat & simmer
4 minutes. Drain pasta & place in a large
serving bowl. Top with chicken & vebetable
mixture. Serve immediately. Serves 4

Variation: substitute 1 (10 oz) pkg. frozen peas
for frozen broccoli & 1 C. chopped, cooked ham
for chicken.
——————————–

Homemade Pizza “Rolls”
(recipe for now or later)

2 lb. ground beef
2 C. shredded mozzarella cheese
1 dozen sub rolls
2 (15 oz, ea) jars pizza sauce

In large skillet over medium-high heat
brown meat, breaking up into small
pieces until no longer pink & fully cooked.
Drain; add both jars pizza sauce – stir &
cook on medium until bubbly. Slice each
bun almost through & spoon cooked beef
mixture into buns. Add cheese on top &
seal with plastic wrap*; refrigerate.
When ready to eat, heat individual ‘rolls’
in microwave about 1 minute. Can be
stored in fridge for several days.
Serves 12

*Poster likes to put sealed rolls back in
the bag the buns came in for an extra
layer of protection.

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

Crockpot Split Pea Soup

1 (16 oz) bag dried split peas
1 tsp. olive oil
1 medium onion, chopped
2-3 cloves garlic, chopped
2 large carrots, chopped
1 smoked ham hock (about 11 oz –
assuming 4 oz. meat removing bone &
skin)
6 C. chicken broth
black pepper, to taste

Place dried peas in a colander – wash &
drain peas. In small skillet saute onions &
garlic in oil over medium heat until soft,
about 3 minutes then transfer to crockpot
along with peas, carrots, ham hock & chicken
broth. Cover & cook on Low 10 hours until
peas are tender. Remove ham hock & season
with black pepper. Discard skin of hock &
shred pork off bone & add back to soup.
Serves 6

(recipe: skinnytaste.com)
—————————–

Make-Ahead Unstuffed Shells

4 C. medium pasta shells, uncooked
1 lb. ground beef
1 (24 oz) jar (Classico) Tomato & Basil
pasta sauce
1 (8 oz) tub cream cheese spread
1/3 C. chopped fresh basil
1/4 C. grated Parmesan cheese
2 T. milk
1/2 tsp. dried Italian seasoning
1 1/2/ C. shredded mozzarella cheese

Spray 9 X 13″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown meat in large
skillet; drain. Stir in pasta sauce &
simmer on medium heat 2 minutes –
remove from heat. Drain pasta; mix
cream cheese spread, basil, Parm.
cheese, milk & Ital. seasoning in large
bowl until blended – stir in pasta.
Spread half meat sauce in bottom of
prepared dish & cover with layers of
pasta mixture & remaining meat sauce.
Sprinkle top with Mozz. cheese & cover
with foil.

*Refrigerate up to 24 hours
before baking.

To Bake:
Preheat oven 375 degrees F.
Bake, covered, 40-45 minutes until
heated through. Uncover after
30 minutes of baking time.
Serves 6

(recipe: kraftrecipes.com)
————————

Pork Stir Fry

1 T. oil
1 lb. pork tenderloin, cut into
bite-sized pieces
2 C. quartered fresh mushrooms
1 c. fresh snow pea pods
1 small yellow pepper, cut into strips
2 cloves garlic, minced
1 T. minced ginger
1/4 C. Catalina salad dressing (Kraft)
1 T. soy sauce
1/4 C. cashews
2 green onions, chopped

3 C. cooked long-grain brown rice
=
Heat oil in large wok or skillet on High
heat; add meat & stir-fry 1 minute.
Add next 5 ingredients; stir-fry on medium-
high 3-5 minutes or until meat is lightly
browned. Stir in dressing & soy sauce;
stir-fry 2 minutes until vegetables are
crisp-tender & meat is done. Top with
nuts & onions, serve over rice.
Serves 6

(recipe: kraftrecipes.com)
—————————–


Amish Peanut Butter Cream Pie

1 (9 inch) baked/cooled pie crust

Peanut Butter Crumbles:
1/2 C. powdered sugar
1/4 C. creamy peanut butter

Peanut Butter Filling:
1 small box instant vanilla pudding mix
1 1/2 C. milk
1/2 C. peanut butter
1 C. whipped cream or 1 C. Cool
Whip, thawed

Whipped topping on top of pie:
2 C. whipped cream or 1 (8 oz) tub
Cool Whip, thawed

In medium bowl using elec. mixer, add
powdered sugar & peanut butter – mix
on medium speed until small peanut
butter crumbles start to come together.
If mixture is too powdery, add a few drops
of water & larger nuggets will form. Add
half the peanut butter nuggets to bottom
of pie shell.

Filling:
In medium bowl using elec. mixer, mix dry
pudding mix, milk, peanut butter for 2
minutes. Add in whipped cream (make
sure it’s already whipped) & mix in lightly.
Pour into pie crust on top of peanut butter
crumbles & top with whipped cream. Add
half remaining peanut butter crumbles (or
as many as you want) to top of whipped
cream. Let pie cool in fridge at least 1-2
hours to set up before cutting.

(recipe: thebaking chocolatess.com)
============================

I’m feeling like I should apologize for not writing
lately – it’s been kind of hectic with more babysitting
and my usual activities. SO GLAD I finally ‘spoke up’
and asked that my babysitting days be either Monday,
Thursday or Friday – NOT Tues./Weds, as those are
my only ‘me’ days where I have things I enjoy doing –
Tuesdays Panera Knit Group and Weds. Library Knit
group & my special needs group. We’ll see how that
goes.

Not much else ‘new’ been reading more David
Baldacci (one of my favorite authors for murder/
mystery). Am going to try a ‘new to me’ recipe soon
for Alfredo Spinach Gnocchi using fresh spinach,
frozen gnocchi & ‘jarred’ alfredo sauce – sounded
good to me as a side dish. (note: I’ve never cooked/
eaten gnocchi before, so ought to be ‘interesting’!)
For those who don’t know what gnocchi is: they are
small dough dumplings which team together nicely
with various sauces as a side dish.

Hope your week is going well;

Hugs;

Pammie