and the weekend begins!

I love the fact that we have a 3-day weekend but also know that I will have to go grocery shopping later today (oh, joy…). I’m sure there will be lots of folks rushing to get their ingredients for great holiday picnics & cook-outs; for us, nothing special (I might buy some mustard potato salad – isn’t THAT invigorating!? hehehe). Still battling the sore throat & cough/fatigue. I told my husband this morning I felt like I could easily go back to bed & sleep another 4+ hours (whatever this ‘bug’ is, I’m really getting the deep/lots of dreams sleep!). Attended the funeral visitation yesterday and ran into a lady who used to work for the phone company when both my husband & I did (Bonnie Brown – for those of you ‘former Bell employees who will ask me: WHO was it?). She saw me across the room & pointed, while mouthing: I KNOW YOU!” I have a terrible memory but it’s a great thing my husband has a phenomenal one – (they had a great chat while I listened.) It’s been 34 years since I retired so I really don’t remember the names/faces anymore – husband is always saying he wishes he could give ME his memory (wouldn’t that be great!).

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

No-Churn Blueberry Cheesecake
Ice Cream

2 C. heavy whipping cream
1 (14 oz) jar sweetened condensed
milk
8 oz. cream cheese, softened
2 tsp. vanilla
2 C. thawed frozen blueberries
3 T. sugar
2 T. lemon juice

In large saucepan cook blueberries,
sugar, lemon juice & salt over medium-
high heat; bring to boil until mixture
starts to thicken. Remove from heat &
allow to cool completely then chill in
fridge about 1 hour.
In large bowl beat cream cheese until
creamy & smooth. Using elec. mixer,
add condensed milk & vanilla, mixing
until smooth. Add vanilla & heavy
cram – whisk on High speed until soft
peaks form. Spread half mixture into a
loaf pan. Spoon chilled blueberry sauce
over whipped mixture. Top with remaining
cream mixture, spreading evenly. Using a
knife, drag or swirl blueberry mixture into
cream mixture. Cover with foil & freeze
6 hours until firm.

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

5-Minute Avocada Salad with Bacon

1 medium avocado, coarsely chopped
1 roma tomato, coarsely chopped
1 T. onion, finely chopped
3 slices bacon, fried crisp/crumbled
1 T. cilantro, finely chopped
1 T. fresh lime juice
1 T. olive oil
1/2 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder

Toss all ingredients together &
serve immediately. Serves 2

(recipe: intoxicatedonlife.com)
——————————

Crockpot Bavarian Brats & Sauerkraut

1 lb. bratwurst (or smoked sausage/
kielbasa)
1 (14 oz) can whole potatoes, drained
1 (14-16 oz) can sauerkraut (undrained)
1/4 C. apple juice
1 T. sugar
1 tsp. caraway seeds

If using uncooked bratwurst, prick casing
& steam 10 minutes to release any excess
fat. (this step can be eliminated if using
fully-cooked smoked sausage or kielbasa)
When meat is cool enough to handle,
cut in 1-inch pieces. Brown meat in large
skillet over medium-high heat; then add
to crockpot. Add sauerkraut, juice, sugar,
caraway seeds & potatoes – stir to combine.
Cover & cook on High 3 hours (or Low about
5 hours).  Serves 2

(recipe: bakeatmidnite.com)
———————————
Amish Hot Bacon Slaw

1 small head cabbage, chopped
1 C. thinly sliced carrots
1 large onion, coarsely chopped
6 slices bacon, chopped
1/2 C. apple cider vinegar
1/2 C. sugar
1/4 C. olive oil
1 tsp. garlic paste
1/2 tsp. celery seed
salt/pepper, to taste

Whisk vinegar, sugar, olive oil,
garlic paste & celery seed together.
Fry bacon until crisp then stir in
cabbage, carrots & onion; season
with salt/pepper & cook, stirring,
until cabbage wilts. Stir in vinegar
mixture & continue cooking until
vegetables are crisp-tender &
liquid is about gone. Serve warm.
Serves 6

Suggested serving with: BBQ rubs, pork
steaks, BBQ chicken or pulled pork
along with sides of mac & cheese,
corn on the cob or baked beans

(recipe: palatablepastime.com)
—————————————
Sriracha Deviled Eggs

6 large eggs, hard cooked
1/4 C. mayonnaise
2 T. sriracha sauce
1 tsp. Dijon mustard (or Creole)
salt/pepper, to taste
sweet paprika (garnish)
1 fresh red fresno (red jalapeno)
pepper, thinly sliced into rings
(optional garnish)

Place eggs in saucepan & cover with
cold water. Bring to rolling boil then
reduce heat & simmer 10 minutes.
Drain hot water from eggs & cover
with cold water. Peel eggs & halve,
lengthwise; remove yolks to a small
bowl & mash with a fork. Stir in
mayonnaise, sriracha sauce, mustard,
salt/pepper until smooth. Pipe* mixture
into egg white halves & garnish with
a sprinkle of paprika & slice of
red jalapeno (if using). Serves 12

*If you don’t have a piping bag: spoon
mixture into a large ziplock bag; seal
top & snip one corner tip of bag – use
to pipe filling into eggs

(recipe: palatablepastime.com)
———————————–
Watermelon Lemonade

4 C. watermelon juice (see below)
1 C. fresh squeezed lemon juice
3 C. cold (filtered) water
1/2 C. sugar
fresh mint sprigs (optional)

Cut fruit from melon & remove
both white & black seeds. Puree
fruit & strain; discard solids. Stir
strained watermelon juice with
lemon juice, water & sugar,
to taste. Serve garnished with
mint sprigs, if desired. Makes
8 servings.

(recipe: palatablepastime.com)
——————————
4 Bean Salad
(6 hour or overnight recipe)

4 (16 oz, ea) cans beans: choose
4 types: green beans, kidney beans,
chickpeas, cannellini beans, wax
beans, limas, black-eyed peas, etc.)
1 red onion, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 C. vegetable oil
1/2 C. apple cider vinegar
1/2 C. granulated sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Whisk dressing ingredients together.
Mix salad ingredients together &
marinate in dressing 6 hours or
overnight before serving.
Serves 6-8

(recipe: palatablepastime.com)
————————–
Bacon-wrapped Shrimp Kebabs
(with passion fruit glaze)

Glaze:
1 C. passion fruit juice
2 oz. dry white wine
2 T. brown sugar
1/2 tsp. soy sauce
2 tsp. sriracha sauce
1 T. ketchup

1 lb. jumbo shrimp or prawns,
shelled, leaving tail section on,
deveined (about 20 per lb)
soaked bamboo skewers
approx. 20 slices bacon, 1 slice for
every shrimp (depending on
shrimp size per lb.)
3 baby zucchini cut into about
20 pieces
about 20 small crimini mushrooms,
brushed clean

Heat grill to moderate heat
Stir ingredients for glaze together
in small saucepan & reduce over
Low heat, stirring often, until
glaze becomes thick & syrupy.
Using 1 soaked skewer, pierce
1 end of a slice of bacon, add
shrimp-poking skewer right in the
shrimp & then secure the top
of the bacon slice over shrimp
on skewer. Add a piece of
zucchini & mushroom to each
skewer – repeat with rest of
skewers & ingredients.
Grill shrimp, turning often,
basting with glaze as the
bacon becomes about
2/3 done. Continue to
baste & cook until bacon
is cooked through. Serve
any extra glaze with skewers.
Serves 3-4

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

Beer BBQ Sauce

2 T. butter
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce
2 C. tomato sauce
1 tsp. prepared mustard
1 T. molasses
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 T. hot sauce
1 1/2 tsp. liquid smoke
12 oz. lager beer

Whisk all ingredients together;
heat in a saucepan, stirring
frequently, until mixture reduces
& becomes as thick as you prefer.
Makes 1 pint.

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

Strawberry Dessert Pizza
(uses cast iron griddle)

1 (16 oz) pkg. ready-to-bake
sugar cookie dough (24 individual
cookies)
1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow whip (cream)
1 (16 oz) jar strawberry glaze (poster
uses Marzetti’s – usually in area where
fresh strawberries are sold)
1 (13 oz) carton fresh strawberries,
sliced into halves

Preheat oven 350 degrees F.
Arrange individual ready-to-
bake cookie dough into 12-14″
round cast iron griddle. Press
cookie dough pieces together
to form a pizza crust. Bake
15-18 minutes or until dough
is cooked & golden brown.
Let crust cool completely.
Beat cream cheese & marsh-
mallow whip in bowl of
elec. mixer using wire whisk
attachment until smooth &
creamy. Spread cream mixture
over cooled crust to within
1/2 inch from edges. Spread
strawberry glaze over cream
cheese mixture & top with
fresh strawberry halves.
Refrigerate any leftovers.

(recipe: cookingwithk.net)

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

It’s now noon and I’d better get myself
ready to go shopping; it’s funny-with
just my husband & I here now, food
goes farther – we just don’t eat as
much as when we had the boys here.
(except when middle son drops in &
consumes all the leftovers! His girlfriend
calls him a walking garbage can!). We
even have only ONE bag of garbage
each week now – used to run 2-3
(39 gallon) bags per week. Yep, guess
it’s confirmed – we’re now officially
OLD PEOPLE! When at the funeral
visitation yesterday I had a long talk
with the grandson of the man who
passed. Grandson is a great friend of
my boys (I consider him one of my
kids); while we were talking I mentioned
something about my age (will be 69 in
June) and he choked: “I thought you
were my MOM’s age!” (somewhere
in the 50’s) I told him it’s thanks to
REVLON hair coloring! hehehe-nice
to have people think you a bit
younger than you are, right?

Enjoy your day – it’s a gorgeous one
out there today – sunny & 69 degrees
F. (supposed to get up to 75 later
today!) THIS is the weather I love!
Sunny, not too hot, a slight breeze –
would love to be floating along on
a boat somewhere just observing the
scenery. (in fact, husband & I had
that very conversation yesterday
while driving past a local lake: he
said he’d want to be on a pontoon
boat, fishing with me at the wheel;
I said I’d rather just be in a row boat
floating along looking at the fish &
seeing the water lilies – interesting
differences, I guess.

Hugs;

Pammie

Very Quick Post

The next two days I will be babysitting my 2 1/2 mo. old grandson for 8 hours + so will not have time to blog; am attempting to throw together a quick one for you.

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

Tropical Jell-O Pretzel Salad

Crust:
2 C. crushed pretzels
3/4 C. melted butter
3 T. sugar

Filling:
1 (20 oz) can crushed pineapple
(do NOT drain)
1 (3 oz) box Coconut Cream pudding
mix
1 (8 oz) tub Cool Whip, thawed*

Topping:
1 (3 oz) box orange Jell-O
1 C. boiling water
3 (11 oz, ea) cans mandarin oranges,
drained

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Combine crushed
pretzels, sugar & melted butter in
pan – gently stir to combine &
spread around pan evenly. Bake
10 minutes & cool completely.
Pour entire can of crushed pineapple
(with juices) in a medium bowl;
sprinkle coconut pudding mix on top
& stir until completely incorporated.
Fold in Cool Whip & transfer to dish,
spreading on top of baked pretzels,
making sure to reach all edges.
Refrigerate while mixing Jell-O.
Combine 1 C. boiling water with
box of Jell-O; stir until completely
dissolved – let stand 10-15 minutes
until Jell-O cools slightly. Pour on top
of pineapple layer. Arrange mandarin
orange slices to cover entire surface.
Cover & refrigerate at least 3-4 hours
until completely cooled & set. Cut
into squares to serve & refrigerate
leftovers.

*You can substitute 2 C. whipped
cream in place of Cool Whip

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

Easy Pork Chop Casserole

4 pork chops (or chicken breast
or thighs)
1 can cream of mushroom soup (can
also use cream of celery or chicken)
1 packet dry onion soup mix
1 C. rice
2 C. water
1/2 C. frozen peas
1 C. broccoli pieces
paprika – to taste
seasoning salt – to taste
garlic powder – to taste
black pepper – to taste

Preheat oven 350 degrees F.
Mix soups, water & rice in a small
bowl & pour into a 9 X 13″ baking
dish. Add vegetables & mix to combine.
Place chops on top of mixture & season
with spices recommended then cover
with foil. Bake 60 minutes until chops
are cooked through. Remove foil &
return to oven to bake 15 minutes
more – just to brown top a bit.
Serves 4

(recipe: learningtheropesonerecipeatatime.)
———————

Hot Broccoli/Cheese Dip

1 (8 oz) pkg. cream cheese,
softened
1 C. sour cream
1 envelope dry Italian
salad dressing mix
1 (10 oz) pkg. frozen chopped
broccoli, thawed, well drained
1 (8 oz) pkg. shredded Cheddar
cheese, divided

Preheat oven 350 degrees F.
Beat cream cheese, sour cream &
dry dressing mix in large bowl
using elec. mixer until well
blended. Add broccoli & 1 1/2
C. Cheddar, stir in gently. Spread
mixture into a 9 inch pie plate.
Bake 20 minutes then sprinkle
top with remaining Cheddar cheese.
Bake 5 minutes more until cheese
is melted. Serve with crackers for
dipping. (Makes 32 servings, 2 T.
each)

(recipe: Kraftrecipes.com)
————————–

Saucy Foil-Pack BBQ Ribs
(grill)

3/4 C. BBQ sauce (your choice)
2 T. orange marmalade
2 tsp. hot pepper sauce
4 lb. Pork baby back ribs

Heat grill to medium-high heat.
Mix BBQ sauce, marmalade &
pepper sauce until blended. Place
half the ribs in single layer in
center of large sheet of heavy-duty
foil. Bring up long sides of foil;
double fold both short ends of
foil to seal, leaving top open.
Add 1/4 C. water (or 1 ice cube)
to packet through top opening.
Double fold top to seal packet,
leaving room for heat circulation
inside. Repeat with remaining
ribs. Grill 45 min – 1 hour until
ribs are done. Remove ribs from
foil packets; return ribs to grill;
brush with BBQ sauce mixture.
Grill 15 minutes, turning &
brushing occasionally with
remaining sauce. Serves 8

(recipe: kraftrecipes.com)
————————

Easy Baked Meatballs

1 lb. lean ground beef
2 eggs beaten with 1/2 C.
milk
1/2 C. grated Parmesan cheese
1 C. Panko or regular bread-
crumbs
1 small clove garlic, minced
1/2 tsp. oregano
1 tsp. salt
fresh ground black pepper
1/4 C. minced fresh basil

Preheat oven 350 degrees F.
Mix all ingredients together in
large bowl. Form into golf ball-
sized meatballs & place on a
baking sheet. Bake 30 minutes.

(recipe: 77easyrecipes.com)
—————————–

Crockpot Chicken Parmesan

2 large chicken breasts (or 4 small)
3 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 tsp. salt
2 tsp. sugar
1 tsp. granulated garlic
1/2 tsp. onion powder
6 slices mozzarella or provolone cheese
1 (28 oz) can tomato sauce
2 T. olive oil
3/4 C. bread crumbs
1-2 eggs (poster used 2 medium)
salt/pepper, to taste

Optional: angel hair pasta

Add 2 T. olive oil to bottom of crockpot.
In small bowl whisk eggs until beaten.
In medium bowl add bread crumbs, Parm.
cheese, pepper/salt – stir until combined.
Dredge chicken in egg mixture, then in
bread crumb mixture, coating both sides
of chicken – place chicken in crockpot. In
medium bowl stir tomato sauce, Ital.
seasoning, salt, sugar, gran. garlic & onion
powder – pour over chicken. Layer mozz.
cheese on top; add more cheese if you
want. Cover & cook on Low 4-5 hours
until chicken is done. Serve with cooked
pasta of your choice – garnish with more
cheese, if desired. Serves 4

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

Puff Pastry Bacon Twists
(appetizers)

1 (17.3 oz) pkg. (2 sheets) puff
pastry sheets, thawed
1 egg, beaten
1 medium fresh jalapeno, seeded/
minced (2 T.)
1 heaping Cup Pepper Jack cheese,
shredded
12 strips bacon (3/4 lb)
1/2 C. brown sugar
1 tsp. ground coriander
1/2 tsp. ground cumin

Preheat oven 375 degrees F.
Lay 2 sheets pastry on cutting board
with long end running left to right
& brush lightly with beaten egg.
Sprinkle 1 T. minced jalapeno over
each sheet. Divided shredded cheese
between each sheet, covering the
surface right to edges. Using palm of
your hand, press cheese into pastry
so it holds in place. Take back side
of dough & fold over to meet the
edge closest to you & pinch the seam
closed. Pat top so the top & bottom
adhere to each other. Using a sharp
knife or pizza cutter, cut in half,
front to back then cut each half in half
then each quarter into thirds. You will
have 12 folded half inch strips – repeat
for second sheet. Line 2 sheet pans with
foil then place a baking rack on each.
Spray racks with nonstick spray. Twist
each piece of dough strips two full
turns & place back on board. Cut each
piece of bacon in half (long way) so
you have 24 long strips. Take each
pastry twist & wrap each with a long
strip of bacon – place back on board.
In small bowl mix brown sugar, coriander
& cumin – stir to combine then pour onto
a plate or platter. Roll each bacon wrapped
pastry in mixture & place 12 on each racked
sheet pan. Bake 25 minutes, rotate pan &
bake another 25 minutes. (Ovens vary
in heat so check for doneness at 40 & 45
minutes – poster’s took exactly 50 minutes)
Cool on rack & serve. Makes 24

(recipe: afamilfeast.com)
—————————————
Creamy Roasted Tomato/Bacon Dip
(uses oven & grill)

1 lb. bacon
1 C. diced onion
2 T. fresh garlic, minced
2 (14.5 oz,ea) cans (Hunts) Fire
roasted diced tomatoes
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 tsp. dry thyme
1 tsp. dry oregano
1 (8 oz) tub softened whipped
cream cheese
1 C. Colby-Jack cheese, shredded
1/2 C. Romano cheese, grated
1 baguette
2 T. olive oil

Preheat oven 425 degrees F.
Cook bacon until crisp – reserve
2 T. bacon fat (discard rest) Cut
cooked bacon into small pieces or
crumble by hand.
Reheat 2 T. bacon fat over medium-
high heat & add onions – cook 3
minutes then add garlic. Cook 1
more minute then add both cans
tomatoes (with juice) as well as
all spices. Stir once then place pan
in oven & roast 30 minutes, stirring
once halfway through cooking time.
Remove from oven & lower oven
heat to 375 degrees F.
While tomatoes are roasting, mix
cream cheese, Colby & Romano
cheeses in medium bowl – mix in
all but 1/4 C. crumbled bacon. Pour
roasted tomato mixture in a casserole
dish & spread cheese/bacon mixture
on top. (does not need to be spread
to edges) Bake 45 minutes uncovered.

While mixture is baking, slice baguette
in half then slice into half-inch slices.
Brush both sides with oil & grill on a
ribbed grill pan a few minutes on each
side. Remove dip from oven, sprinkle
top with rest of crumbled bacon &
serve with toasted baguette slices.
Serves 8-10

(recipe: afamilyfeast.com)
—————————

Crockpot Baked Beans

2 (28 oz, each) cans Bushs
original baked beans
1 lb. ground beef, cooked/
drained
7 slices bacon, cooked/sliced
1 green bell pepper, diced
1 medium sweet onion, diced
3 T. brown sugar
1/4 C. ketchup
2 T. mustard
1 (1 oz) pkt. taco seasoning mix
1 T. hot sauce (optional)

Pour all ingredients into crockpot.
Cover & cook on Low 7-8 hours (Try
not to open lid during cooking time)
Serves 10+

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

Spicy Caramel Frosted Brownies

1 C. butter, melted
2 1/4 C. sugar
1 1/4 C. cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
5 eggs
1 T. vanlla
1/2 tsp. cinnamon
1/2 tsp. espresso powder (optional)
1 1/2 C. flour

Frosting:
1/2 C. butter
1/2 C. brown sugar
1/4 C. evaporated milk
1 tsp. vanilla
1/2 tsp. Chipotle chili powder
2 C. powdered sugar

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In large microwave-
safe bowl melt butter. Stir in sugar
until shiny; stir in cocoa powder,
salt & baking powder; combine
completely. Stir in eggs, one-at-a-
time, mixing well after each addition.
Add cinnamon & espresso powder
(if using). Slowly mix in flour,
stirring until smooth & completely
combined; pour into prepared pan.
Bake 28 minutes until a toothpick
inserted into center comes out
clean and edges have set. Let cool
completely in pan.
Frosting:
Melt butter in a saucepan over medium-
low heat. Stir in brown sugar & milk, stirring
to combine. Remove from heat. When
cool, stir in vanilla & chili powder. Whisk
in powdered sugar until fluffy & smooth –
spread over cooled brownies.

(recipe: lemonsforlulu.com)

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

Last night was Knit/Crochet night and we had
16 lovely ladies – one of which was my good
friend Mary (Momma); she came at the behest
of another mutual friend and former co-worker
at the Telephone Company we both worked at
many years ago. It was great seeing those two
ladies be able to catch up on their lives. I guess,
if I had to give a reason why I started & run my
knit group, the fact that people can get together
& enjoy each other’s company while working on
a craft (knitting or crochet) they both like is the
basic reason. Meeting new friends, learning new
ideas/tips/techniques are also mixed up in there
somewhere, too. Our group now ranges in age
from Katie, age 10, to one of our older ladies (right
now I’m not exactly sure who tops that group) but
the top age is somewhere around 85 (might be
higher, I’m not sure).  It’s great to see all of them
happily chatting away while also working on
something they brought – makes it all worth it!

Our gas prices are ‘dancing’ again: were $2.59/9
then went to $2.53/9 (I filled up) – a little later that
same day they dropped to $2.49/9 – ugh…

Still fighting the “creeping crud” I have; broke down
& went to doctor’s Monday (constant coughing,
really raw throat,feels like it’s in my ears, fatigue,
tons of sleeping with really strange dreams) –
both doctors checked me out & said it’s not Strep
(which is why I went, since I do babysitting – didn’t
want to pass that on). Ended up saying they both
think it’s something seasonal –
take an antihistamine, use a throat spray, Ibuprofen
for pain (no it’s not in my ears) – SIGH! Basically – go
home – it will eventually go away…SIGH! Oh well,
I tried. Tried sucking on a Cepacol lozenge – YUCK!
Yes, it kind of numbed my throat but the taste was
not worth the effort. I babysit the next two days
so hoping I have the strength/energy for that –
we’ll see. It’s not as busy this week as last, so
that’s good.

Hoping you are in good health and able to
enjoy this time of year. Our weather is a bit
on & off between warm (in 70’s) then back
to 50/60’s & cloudy with some rain. I know
it will eventually even out – I’m just glad it’s
not really hot (as son’s house I babysit at
does NOT have air conditioning!).

Hugs;

Pammie

Crazy-busy but I survived!

2 days of 8-hours each day babysitting & I survived! He’s almost 3 months now & lots of fun – sure is getting chubby, but crawling should change that.

Like I mentioned, it’s been a really busy week, just got home from the Youth Pastor’s wife’s baby shower – along with the knit blanket, a hard-backed baby book & diapers I also included a hat, pair of 3-6 mo. booties, & 3 toddler headbands:

They received lots of great gifts (some very nice crocheted items, also!)

=========

Gas prices have stayed ‘up’ some this week: now at $2.59/9 (I only got 1/4 tank, hoping it will go down soon)

==========

Along with all the busy-ness & ‘fun’ I managed to pick up some sort of ‘bug’ – just leaves me feeling a bit tired, HUGE headache and sore throat, followed by coughing – fun…sigh. I’m taking the extra vitamins (AirBorne) & Zinc, hoping it will go away soon.

==========

Strawberry Lemonade Bars

Crust:
1 1/2 C. flour
3/4 C. (1 1/2 sticks) unsalted
butter, diced/room temp
1/3 C. granulated sugar
3 T. cornstarch
1/4 tsp. salt

Filling:
2 C. freeze-dried strawberries
(from a 1.2 oz. bag)
4 large eggs
2 large egg yolks
2 1/3 C. granulated sugar
1/3 C. flour
3/4 C. lemon juice (from
6-7 lemons)
4 T. (1/2 stick) unsalted
butter, melted

powdered sugar, for dusting

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil, overlapping a 2″ overhang
on two sides. Spray foil with
nonstick spray.

Crust:
Combine flour, butter, sugar,
cornstarch & salt in food
processor; pulse until dough
comes together (about 1 minute).
Press dough evenly into pan
bottom & bake until crust is
golden at edges & pale golden
in center & firm – about 30
minutes. Remove from oven &
cool on wire rack. Reduce oven
temperature to 300 degree F.

Filling:
Place strawberries in clean
food processor bowl; pulse into
a powder. Whisk eggs, egg yolks,
sugar & flour in a medium bowl
until smooth. Whisk in lemon
juice, strawberry powder & melted
butter. Pour filling over warm crust
& return to oven. Bake until filling
is just set – 30-35 minutes. Cool
bars on wire rack 30 minutes. Use
the foil overhangs to lift bars from
pan & place on a baking sheet.
Refrigerate until firm, at least
1 hour. Peel foil from bars, trim
edges & cut into 24 bars. Dust
top with powdered sugar & serve.

(recipe: foodnetwork.com)
——————————
Waffle Crab Cakes

9 oz. lump crab meat, shell
pieces removed
1/2 C. Panko bread crumbs, plain
1 large egg, beaten
1 T. mayonnaise
1 tsp. Dijon mustard
2 T. chopped chives
2 T. minced fresh parsley
1 T. fresh lemon juice
1/2 tsp. Old Bay seasoning
1/8 tsp. paprika
few dashes Tabasco sauce
(Optional)
1/8 tsp. kosher salt
black pepper, to taste
(4 lemon wedges – garnish,
optional)

In large bowl combine Panko,
eggs, mayonnaise, Dijon, parsley,
lemon juice, Tabasco, salt/pepper –
mix well then fold in crab meat
carefully, being careful not to over
mix. Gently shape into round, flattened
patties using your hands, about 1/2 C.
each – makes 4 patties. Heat waffle
iron to High then spray with nonstick
cooking spray. Place one pattie in
center of iron, close gently & cook
until the edges are golden, about
2 1/2 – 3 minutes. Serve with lemon
wedges, if desired.  Serves 4

(recipe: skinnytaste.com)
—————————————-
Turkey Stuffed Peppers

1 lb. ground turkey
1 clove garlic, minced
1/4 onion, minced
1 T. chopped fresh cilantro or
parsley
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
3 large sweet red bell peppers,
washed
1 C. chicken broth
1/4 C. tomato sauce
1 1/2 C. cooked brown rice
6 T. shredded Cheddar cheese

Preheat oven 400 degrees F.
Lightly spray nonstick cooking spray
in medium skillet & heat on medium.
Add onion, garlic & cilantro – saute
about 2 minutes. Add ground turkey,
salt, garlic powder, cumin & cook 4-5
minutes until meat is completely
cooked through. Add tomato sauce,
1/2 C. chicken broth – mix well &
simmer on Low 5 minutes. Combine
cooked rice & meat mixture. Cut
bell peppers in half lengthwise &
remove all seeds & membranes.
Spoon 2/3 C. meat mixture into
each pepper half & place in a 9 X 13″
baking dish. Top each with 1 T. cheese.
Pour remainder of chicken broth on
bottom of pan. Cover tightly with
foil & bake 45 minutes. Carefully
remove foil & serve immediately.
Serves 6

(recipe: skinnytaste.com)
————————————
Baked Chicken Parmesan

4 chicken breasts (about 8 oz,ea)
sliced in half to make 8
3/4 C. seasoned breadcrumbs
1/4 C. grated Parmesan cheese
2 T. butter, melted (or olive oil)
3/4 C. mozzarella cheese
1 C. marinara sauce

Preheat oven 450 degrees F.
Spray large baking sheet lightly
with nonstick spray. Combine
breadcrumbs & Parm. cheese in
a bowl. Lightly brush melted
butter on chicken then dip into
Parm. mixture & place on baking
sheet – repeat with rest of chicken.
Lightly spray a little more oil on top
of chicken & bake 25 minutes.
Remove from oven, spoon 1 T. sauce
over each piece of chicken & top
with 1 1/2 T. shredded mozz. cheese.
Bake 5 more minutes until cheese
is melted. Serves 8

(recipe: skinnytaste.com)
————————————

Crockpot Cheesy Scalloped
Potatoes with Ham & Corn

2 lb. yellow potatoes, thinly
sliced into quarter-inch rounds
salt/pepper
1/4 C. butter
1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
2 C. milk
8 oz. (2 C.) shredded sharp Cheddar
cheese, divided
1 (15.25 oz) can whole kernel corn,
drained
1 lb. cubed/cooked ham

Spray insides of crockpot with nonstick
spray. Place sliced potatoes in bottom
of crockpot; lightly salt/pepper them.
In saucepan over medium heat melt
butter then stir in flour, salt/pepper.
Add milk all-at-once & cook, stirring
constantly, until mixture thickens
& bubbles. Remove from heat &
add 1 1/2 C. cheese; whisk until
smooth-pour mixture over potatoes.
Gently stir in corn & ham; coat
potatoes evenly with cheese sauce
mixture. Cover & cook on Low 8 hours
until potatoes are soft. Sprinkle
remaining cheese on top of casserole,
let cheese melt then serve. Serves 8

NOTE: Poster used a 3 quart crockpot

(recipe: 365daysofslowcooking.com)
————————————-

Chicken Caesar Pasta Salad

1 lb. penne pasta
2 tsp. salt
1 C. Caesar salad dressing
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 T. lemon juice
6 C. Romaine lettuce,
finely chopped (about 1
head)
1 (10.5 oz) container grape
tomatoes
1/2 C. Parmesan cheese,
finely shredded
1/2 tsp. black pepper
2 C. cooked chicken, diced or
shredded
salt, to taste

Bring large pot of water to boil; add
salt & pasta then stir to prevent
sticking. Return water to boil then
reduce heat to medium-low. Cook
pasta accordg. to pkg. directions until
tender but still slightly firm (al dente).
Drain then immediately rinse under
cold water to cool pasta & stop
cooking; drain completely. Using a
very large bowl, add Caesar salad
dressing, Worche. sauce, garlic powder
& lemon juice – stir to combine. Add
chopped Romaine, grape tomatoes,
Parm. cheese, pepper & drained
pasta – stir until ingredients are well
coated. Add diced/shredded chicken then
toss to distribute chicken evenly through
salad. Season with salt/pepper, if
desired. Serve immediately or cover &
chill until ready to serve. Serves 10

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

Strawberry Icebox Cake

3 lb. fresh strawberries, sliced
1 (14.4 oz) box Honey Graham
crackers
3 (8 oz, ea) tubs Cool Whip,
thawed

NOTE: Each layer uses about
1 lb. sliced strawberries and
one entire tub of Cool Whip
(besides the first thin layer)

Spread a thin layer of Cool Whip on
bottom of 9 X 13″ baking pan, just
to coat the bottom. Layer 5 graham
crackers across center of pan, then
2 more, breaking them as needed to
fit around the top & bottom edges.
Spread a thick layer of Cool Whip
(just use remaining Cool Whip from
first tub) over grahams & top with
a hearty layer of sliced strawberries.
Repeat layers a total of 3 times,
finishing with layer of strawberries.
Refrigerate at least 4 hours or
overnight until graham crackers have
softened completely. Serve chilled.
Serves 16-20

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

German Pancakes w/Buttermilk
Syrup
(also called Dutch Babies)

Pancakes:
6 eggs
1 C. milk
1 C. flour
1/2 tsp. salt
2 T. butter, melted

Syrup:
1 1/2 C. sugar
3/4 C. buttermilk*
1/2 C. butter, melted
2 T. corn syrup (light)
1 T. baking soda
2 T. vanilla
(powdered sugar,
optional – for dusting)

Preheat oven 400 degrees F.
Combine eggs, milk, flour & salt
in blender & process until smooth.
Pour melted butter into an ungreased
9 X 13″ baking dish; pour in batter.
Bake, uncovered, 20-25 minutes
until browning begins.

Syrup:
In medium saucepan combine sugar,
buttermilk, butter, corn syrup & baking
soda; bring to boil & continue boiling
7 minutes. (It may foam up & boil
over – don’t worry). Remove from
heat & stir in vanilla. Dust pancakes
with powdered sugar & serve
immediately with syrup.

*If you don’t have Buttermilk:
pour 1 T. lemon juice or vinegar
into a 1 C. measuring cup;
pour in milk to reach the 3/4 C.
mark. Stir with a fork & let stand
5 minutes – now you have buttermilk!

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

Cheese Puffs
(appetizer)

1/2 C. milk
1 egg, lightly beaten
2 C. grated cheese
1 C. self-rising flour
3 diced strips bacon
1 small onion, diced

Preheat oven 375 degrees F.
In large bowl mix egg & milk;
mix in rest of ingredients. Line
a baking tray with parchment
paper & drop large teaspoons
of mixture onto tray. Bake
25 minutes.

(recipe: 77easyrecipes.com)
———————-

Chocolate Chip Fruit Dip

1/2 C. plain Greek yogurt
1 (8 oz) tub whipped cream cheese
2 T. brown sugar
1 tsp. vanilla
1/4 C. semi-sweet mini chocolate chips

sliced fruit, cookies, or crackers for dipping

In medium bowl combine yogurt, cream
cheese, brown sugar & vanilla – mix well.
Stir in choc. chips & serve immediately
(OR) refrigerate in air-tight container
2-3 hours. Refrigerate leftovers Serves 4-6

NOTE: chocolate chips will soften & melt
after about 1 day in fridge

(recipe: myfearlesskitchen.com)

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

Our weather this past week has been really
nice, in the 70’s most days (today it’s over-
cast & cloudy, so 62). Looking at the next
few days, looks like showers are in our
view & 60’s for temperatures. I still LOVE
seeing all the flowers & trees in bloom!

Hope you’re having a good week!

Hugs;

Pammie

Nothin’ Special . . .

Today is my ‘in between’ day – in between baby sitting days. I’m learning that I’m looking forward to these days when I don’t have the entire day nailed down with ‘sitting’; don’t get me wrong – I love my new grandson, but there are times when it really gets tiring. The other day I sat from 9:45 – 5:10 p.m. and, unlike his ‘normal’ – this time he decided he didn’t need to SLEEP! All during that entire time I’d say he had a total of, maybe, 1 hour of sleep – drove me nuts! Get him asleep, put him down and (MAYBE, if I was lucky) he’d sleep – but that day, no more than 10-15 minutes before he was awake again! Awake is not a bad thing but it is if they’re cranky! Not sure just what he thought was going on, but he had one very TIRED Grandma by the end of that day! (That would have been Tuesday and THEN I had Knit/Crochet night!)…sigh…

The weather has gone back to (I would call it: Poopy) – 40’s/50’s & gloomy/gray, rainy. It IS supposed to get warmer for Mother’s Day, so that will be nice for all those people going out to eat. Today it’s around 48 degrees F. raining & gloomy. I’m thinking of going to the library & Meijers – just for something different. Have no idea what I’m making for dinner, either; I have the option of doing Ravioli, or homemade pizza. One thing that has changed over the past 2 weeks is: it’s just my husband & I eating meals! If I cook anything we end up having those same leftovers for DAYS! I made salmon patties & baked potatoes the other night and by the next day I didn’t even want to SMELL them! Weird, I know – food lately is not something I really want to eat OR smell (and NO, I’m not pregnant, for those funny friends of mine who might want to suggest that!).

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

Vanilla Cream Cheese Custard

2 1/2 C. whole milk, divided
6 large egg yolks
2/3 C. granulated sugar, divided
1/3 C. corn starch
1 vanilla bean, split & scraped
4 oz. cream cheese, softened

Optional garnish: fresh strawberries

In a medium bowl whisk 1/2 C. milk,
egg yolks, 1/3 C. sugar & corn starch;
whisk until well blended. In small
saucepan heat remaining 2 C. milk with
remaining 1/3 C. sugar & scraped
vanilla bean seeds with the pod. Heat
to simmer, then remove pod & discard.
While whisking, slowly drizzle hot milk
into the bowl with egg/sugar mixture,
making sure to whisk continually. Pour
entire custard mixture back into the pan
& heat just until it thickens, which should
be very quickly. Reduce heat to Low, add
softened cream cheese & beat with a
whisk while cooking – about 1 minute,
to form a thick creamy custard. Pour
mixture into a large serving bowl (or
individual dishes). Cover with plastic
wrap, pushing wrap down onto surface
of custard (this prevents a skin forming
on the top). Refrigerate completely
before serving. Top with fresh straw-
berries when serving, if desired.
Serves 8

Note; this can be prepared a day
ahead & kept refrigerated until
ready to serve

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

Creamy Pea Salad

1/2 yellow bell pepper,
finely chopped
1/4 C. shredded Cheddar cheese
1/4 C. mayonnaise
1/4 C. plain Greek yogurt
1 T. dried basil
1 T. finely diced red onion
2 tsp. diced pimiento
1/2 tsp. apple cider vinegar
1 tsp. sugar
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lb. shelled fresh peas (OR)
2 (16 oz, ea) pkgs. frozen tiny
peas, thawed

In large bowl combine all ingredients
except peas – mix well. Stir in peas
until completely coated with dressing.
Cover & refrigerate at least 3-4 hours;
serve at room temperature.
Makes 8 Cups – about 16 servings

(recipe: theseasonedmom.com)
——————————
Honey-Garlic Pork Chops
(grill)

1/2 C. ketchup
2 2/3 T. honey
2 T. soy sauce
2 cloves garlic, crushed
6 (4 oz, ea) 1inch thick pork chops

Preheat grill for medium heat &
lightly oil grate. Whisk ketchup,
honey, soy sauce & garlic in a
bowl to make glaze. Sear chops
on both sides on grill. Lightly brush
glaze on each side of chops as they
cook; grill until no longer pink in
center, about 7-9 minutes per side.
(an instant-read thermometer
inserted into center of chops should
read 145 degrees F.)

(recipe: allrecipes.com)
————————————
Crockpot Apple Balsamic Chicken

1 lb. boneless chicken breast
1 medium apple, chopped
1/4 C. balsamic vinegar
2 T. lemon juice
1/2 tsp. garlic powder
1/4 tsp. thyme
1/2 tsp. paprika
salt/pepper, to taste
2 T. butter
2 T. flour

Whisk together vinegar, lemon juice,
garlic powder, thyme, paprika, salt/
pepper. Place chicken in crockpot;
pour mixture on top. Add chopped
apples on top; cover & cook on Low
4 hours. Remove chicken from crockpot,
chop or shred, as desired. Remove
liquid from crockpot & strain through
a colander into a saucepan. Add butter
& flour & bring mixture to a boil. Cook
3-5 minutes until slightly thickened.
Add chicken back into crockpot &
pour sauce over top. Coat chicken
with liquid & warm 10-15 minutes
before serving.

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

Baked Lemon/Garlic Tilapia

3-6 Tilapia filets
6-8 crushed/diced large cloves
garlic
2 1/2 T. butter
4 T. fresh lemon juice
3 T. fresh or dried parsley
1 tsp. fresh or dried oregano
salt/pepper, to taste

Preheat oven 400 degrees F.
In saucepan over Low heat, melt
butter; saute garlic 1 minute. Add
3 T. lemon juice, parsley, oregano,
salt/pepper – mix together & turn
off heat. Spray large baking dish
with nonstick spray. Pour 1 T.
lemon juice into dish, place fish
on top & season with herbs,
salt/pepper. Pour lemon mixture
over fish & sprinkle top with some
parsley. Bake until fish is cooked
through.

(recipe: 77easyrecipes.com)
—————————–

Stuffed French Bread

1 loaf French bread (unsliced)
1 lb. ground beef
2 T. finely chopped onion
1/2 C. chopped celery
1 tsp. minced garlic
1 can cream of mushroom soup
2 T. milk
2 tsp. Worcestershire sauce
salt/pepper, to taste
1 1/2 C. shredded Cheddar
cheese
1/2 T. chopped parsley (optional)

Preheat oven 350 degrees F.
Slice French bread in half length-
wise – remove bread in center of
each half – reserve removed bread
to a large bowl & tear into small
chunks. In large skillet brown beef
& onion over medium heat; drain.
Add celery & garlic, cook a few minutes.
Pour in soup, Worc. sauce & milk;
season with salt/pepper – cook 5
minutes while stirring then remove
to large bowl. Place the 2 halves
of bread on a large baking sheet.
Pour meat mixture evenly in
center of ONE half of bread. Top
with cheese then cover with
second bread half.
Bake 10-15 minutes.

(recipe: 77easyrecipes.com)
————————————

Classic Lemon Bars

Crust:
1/2 C. butter, melted
1 C. plus 2 T. flour
1/4 C. powdered sugar
1/8 tsp. salt

Filling:
3 eggs
1 1/2 C. sugar
1 T. lemon zest
1/2 C. lemon juice, fresh
squeezed
1/2 tsp. baking powder
1/2 C. flour

Topping:
powdered sugar
lemon slices (optional)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking dish with
nonstick spray. Mix melted
butter, flour, powdered sugar
& salt together; press in an
even layer in bottom of prepared
pan. Bake 10 minutes.
In medium bowl mix eggs, sugar,
lemon zest, lemon juice, baking
powder, & flour together. Pour
mixture over cooled crust & bake
25 minutes until filling has set.
Allow to cool.
When cooled, sprinkle top with
powdered sugar & top each
bar (if desired) with a lemon
slice. Best eaten at room
temperature or cold.
Makes 9-12 bars

(recipe: alattefood.com)
——————————-

Crockpot Spicy Chicken Soup

2 large baking potatoes, peeled/
cut into chunks (about 3 1/2 C.)
1 (10 oz) pkg. frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled/ cut into chunks
(1 C.)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 C. salsa
1 1/2 tsp ground cumin
1 tsp. chili powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast,
cut in half
4 skinless, boneless chicken thighs
(about 10 1/2 oz)
3 C. chicken broth

4 (6 inch) corn tortillas, cut into strips
chopped fresh parsley – garnish

Preheat oven 350 degrees F.
Bake tortilla strips on cookie sheet
10-15 minutes – set aside

Place potatoes, corn, celery, onion &
garlic in crockpot. Stir in salsa, cumin,
chili powder & pepper. Distribute
chicken evenly on top of veggies &
pour chicken broth over top. Cover
& cook on High 4 hours. Remove
chicken – shred into bite-sized pieces,
stir then return to crockpot. Cover &
cook 15-20 minutes longer until
vegetables are tender.
Serve topped with baked tortilla strips
& garnish with parsley.
Serves 6

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

Chicken Pasta Primavera Salad

2 C. cooked chicken, cut into chunks
8 oz. curly pasta
1/2 C. olive oil
1 small onion, sliced into rings
1 medium carrot, diced
1 small summer squash, sliced
into rounds
8 spears asparagus, cut into 2″
pieces
1/2 c. peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 C. chopped fresh basil
1/4 C. grated Parmesan cheese
1 C. cherry tomatoes, halved
grated fresh Parmesan – garnish

Cook pasta accordg. to pkg. directions
for al dente, about 10 minutes. Drain,
rinse with cold water & transfer to large
bowl. Drizzle 1 T. olive oil on pasta &
toss to coat. In large skillet heat 1 T.
olive oil over medium-high heat. Add
onion; cook until soft, about 2- 3 minutes.
Add carrot, summer squash & asparagus:
cook 1-2 minutes. Add peas & cook
1 more minute. Vegetables should be
just cooked & still crisp; season with
salt/pepper – remove from heat & let cool.
Whisk red wine vinegar, lemon juice, garlic,
basil & Parm. cheese until combined –
continue whisking & drizzle in remaining
5 T. olive oil. To serve, toss pasta with
cooked chicken, sauteed vegetables,
cherry tomatoes & Parmesan dressing
until well combined. Transfer to a
serving platter & garnish with grated
Parmesan cheese. Serves 4

(recipe: perdue.com)
————————————–
Boston Cream Pie Dessert
(2 hour or overnight recipe)

Crust:

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

Filling:

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (8 oz) tub Cool Whip, thawed
1/2 C. powdered sugar
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 tsp. vanilla

Chocolate topping:

6 oz. semi-sweet chocolate chunks or
chips
1/4 plus 2 T. heavy cream (or Half & Half)
1 1/2 T. gran. sugar
1 1/2 T. corn syrup

Line a 9 X 13″ baking dish with foil or
parchment paper.
Preheat oven 375 degrees F.
Place graham crackers in food processor;
add sugar & process until combined.
Slowly drizzle melted butter in & process
until crust comes together. Press crust
into prepared pan & press down firmly.
Bake 7-8 minutes; cool completely.

Filling:

Place cream cheese in food processor;
process until creamy, 10-15 seconds.
Add vanilla, dry pudding mix & sugar –
process until well combined. Add Cool
Whip in 2 additions; process just until
combined, do not over mix. Scoop
filling into baked/cooled crust & spread
evenly – smoothing top. Refrigerate
2 hours to overnight.

Chocolate Topping:

Place chocolate in medium bowl. Place
cream, sugar & corn syrup in medium
saucepan & heat to just boiling; remove
from heat. Pour cream mixture over
chocolate (do not mix – let stand 5
minutes). Whisk mixture until smooth
then let cool to room temperature.
Pour mixture over filling OR top each
slice just before serving. Serves 6

(recipe: crunchycreamysweet.com)

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

Let’s see – in our area gas prices are at a ‘nice’
place: $2.23/9 . . . I like that!

I’ve decided that for Mother’s Day I’m going to
make myself (and everyone else) a repeat of
the Strawberry Heaven dessert – I posted it
before (made with already prepared Angel
Food Cake, Cool Whip, cream cheese, Jello) –
they all liked it and I decided I would  ‘treat’
myself for a change – (grin).

Hope your days are coming together nicely for
you. Spring is all around – trees & flowers
blooming, birds singing – and we need the rain,
even though it makes for gloomy days – we
ALWAYS have SOMETHING to be grateful for!

Hugs;

Pammie

 

Settling in – sort of

Spring is here – it’s Michigan so that means ONE DAY of Spring like weather and then we FREEZE for a few days. It got down to freezing temperatures last night (low 30’s) but today it’s sunny & breezy/mid-day (3 p.m.) and it’s 53 degrees F. out. I
see, via our weather channel, that they’ve extended the FREEZE WARNING onto tonight, too – oh, joy… highest temp. they’re predicting this week is 62 so it can’t be all bad, right? The flowers/blooming trees/bushes, singing birds –
they’re all there to look at & love. (I find myself out driving and thanking the Lord for all the glorious things He’s created for us to see & enjoy – we are blessed.)

As per my blog entry title, I’m slowly settling into a sort of schedule: I get a text usually Sunday evening asking my schedule for the coming week, then am asked if I can watch the baby for whatever days are needed. That’s not a bad deal, tomorrow I go at 9:45 and am guessing I’ll be ‘relieved’ at around 2/2:30 by my son (the Dad). We’ll see – it’s usually pretty open-ended.

Got to visit two Mom2Mom sales Saturday and was able to find both a folding high chair and a baby walker – total cost for
both: $20!!! The high chair isn’t the latest but I dont’ care – if it folds up into a small package it will do what I need. The walker doesn’t fold, but I should be able to store it upstairs after he’s outgrown it. After leaving the two sales I stopped at our local St. Vincent de Paul store and had fun looking around there, too. They have phenomenal prices; I mentioned to the lady behind the counter that they were selling a VERY nice Graco baby high chair for $5; I had seen about 4 of them at the Mom2Mom sales, each one going for $40 – tried to suggest they might want to up the price just a little. She said they exist to help out people who can’t afford the expensive things – that’s impressive!

 The baby shower for my most recent Mommy is coming up in 2 weeks; I have the blanket knit and 3 toddler baby headbands – still want to knit a few pairs of booties in newborn & 3-6 month sizes. After that, maybe I’ll pick up a few more things to go in the bag, like a thick cardboard baby book, a frozen teething ring, etc. I’m really happy for this couple – they are SO cute together, both have naturally curly hair (she’s a natural blond & he’s got dark black hair – should be interesting to see the color & curliness of the baby’s hair!).

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

Reese’s Chocolate Butter Cake

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

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

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

One-Pot Chicken & Rice with
Vegetables

1 T. olive oil
2 C. boneless chicken breast,
cubed
2 tsp. Italian seasoning
2 large shallots, sliced
2 large carrots, diced
1/4 tsp. black pepper
2 T. butter, divided
1 C. arborio rice
3 C. vegetable stock (or broth)
10 stalks asparagus, chopped,
stems removed
1/4 C. Parmesan cheese, grated
(fresh parsley – optional garnish)

Heat oil in large skillet over medium-
high heat. Season chicken with Italian
seasoning & place in pan. Cook until
browned on all sides, stirring
often. Push chicken & veggies to
side of pan & add 1 T. butter & rice.
Stir rice to coat with the butter & cook
3 minutes, stirring & incorporating with
the veggies. Pour stock into pan & bring
just to a boil then reduce heat to simmer
& simmer, uncovered, about 20 minutes.
Stir in asparagus & cook another 5
minutes.Stir in remaining 1 T. butter &
1/4 C. Parmesan cheese – check seasoning
& add salt/pepper, to taste. Serve
immediately (garnish with parsley, if desired.)
Serves 4

(recipe: yummly.com)
—————————

Cheddar, Ham & Dill Biscuits

2 C. flour
2 T. cornstarch
1/4 tsp. baking soda
1 T. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 C. (1 stick) cold unsalted
butter, cut into 1/4″ cubes
3/4 C. packed shredded sharp
Cheddar cheese
1 C. diced (cooked) ham
3 T. chopped fresh dill
2/3 C. buttermilk *
1 egg yolk
2 T. whole milk

Preheat oven 425 degrees F.
In large bowl mix flour, corn-
starch, baking powder, baking
soda, sugar, salt/pepper – cut in
butter using a pastry cutter or
2 knives until mixture resembles
coarse crumbs. Add Cheddar, ham &
dill; stir in buttermilk just until
combined. (take care to not over
mix or biscuits will be tough).
In small bowl add egg yolk & milk;
whisk to combine. Turn dough
out onto a lightly floured surface &
pat into a rectangle about 1 1/2″ thick.
Cut 8 biscuits using a floured 2 1/2 inch
biscuit cutter (or a glass about the same
diameter) Cover a baking sheet with
parchment paper & place cut biscuits
on sheet. Lightly brush top of each
biscuit with beaten egg yolk mixture.
Bake 15 minutes until golden brown.
Makes 8 biscuits

*If you don’t have buttermilk:
pour 1 T. lemon juice or vinegar
into a 1-cup measuring cup. Fill
to 2/3 C. line with milk & stir with
a fork. Let stand 5 minutes – now
you have buttermilk!

(recipe: cookstr.com)
————————————

Balsamic Zucchini Saute

1 T. olive oil
3 medium zucchini, cut into
thin slices
1/2 C. chopped sweet onion
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 T. balsamic vinegar
1/3 C. crumbled feta cheese

In large skillet heat oil over medium-
high heat; saute zucchini & onion
until crisp-tender, 6-8 minutes.
Stir in seasonings. Add vinegar &
cook, stirring, 2 minutes. Top with
cheese. Serves 4

(recipe: tasteofhome.com)
—————————–

Sour Cream Pork Chops

(crockpot)

6 pork chops
salt/pepper, to taste
garlic powder, to taste
1/2 C. flour
1 large onion, sliced 1/4″
thick
2 cubes chicken bouillon
2 C. boiling water
2 T. flour
1 (8 oz) tub sour cream

Season chops with salt/pepper
& garlic powder; dredge in flour.
In a skillet over medium heat, lightly
brown chops in small amount of oil.
Place chops in crockpot & top with
onion slices. Dissolve bouillon cubes
in boiling water & pour over chops.
Cover & cook on Low 7-8 hours.

Preheat oven 200 degrees F.
After chops have cooked, transfer
chops to oven to keep warm. Be
careful, chops are very tender –
they will fall apart. In small bowl
blend 2 T. flour with sour cream;
mix into meat juices  in crockpot.
Turn crockpot to High 15-30
minutes until sauce is slightly
thickened. Serve sauce over chops

(recipe: allrecipes.com)
——————————–

Lazy Chocolate Chip Cookie Bars

1 stick butter
2 eggs
1 box yellow cake mix
1 bag semi-sweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. Melt butter &
whisk with eggs until combined;
add in dry cake mix & stir until
combined. Stir in chocolate chips
& mix well. Pour into prepared
pan & bake 20 minutes.

(NOTE: if you choose smaller
pans, bake 25-28 minutes)

(recipe: 78recipes.com)
————————————

Cucumber, Cauliflower & Corn Salad

2 C. cauliflower florets cut into
small florets
2 small cucumbers, sliced into
thin slices then cut into half-slices
1/2 red bell pepper, cubed
2-3 green onions, thinly chopped
1 (15 oz) can whole kernel corn,
drained
1/3 – 1/2 C. mayonnaise
salt/pepper, to taste
fresh dill (optional)

In large bowl mix all ingredients; mix
well. Sprinkle top with fresh dill, if
desired.

(recipe: valentinascorner.com)
——————————

Loaded Mashed Potato/Beef Pie

1 1/4 lb. ground beef
1 egg
6 slices bacon, cooked/crumbled
2 C. prepared mashed potatoes
1 1/2 C. Cheddar cheese, shredded
1/2 C. onion, chopped
1/2 C. chopped tomato
1/4 C. seasoned breadcrumbs
3 T. chopped green onions
salt/black pepper, to taste

Preheat oven 350 degrees F.
In large bowl combine beef, egg,
onion & breadcrumbs – season
with salt/pepper.; mix well using
your hands then transfer mixture
to a pie plate & press mixture
on bottom & up sides of dish. Fill
pie plate with mashed potatoes &
smooth top using back of a spoon;
top with Cheddar cheese.
Bake 40-45 minutes until cheese is
melted & meat registers an
internal temperature of 160 degrees F.
using a thermometer. (NOTE: If
cheese is melting too quickly,
cover top with foil). Remove from
oven, garnish top with bacon,
tomato & green onions; serve hot.
Serves 6

(recipe: 12tomatoes.com)
——————————–

Lemon Cream Poke Cake

1 box lemon cake mix plus
ingredients to prepare
3/4 C. frozen lemonade,
undiluted
4 oz. cream cheese, softened
1 C. Half & Half (or) whole milk
1 (4 serving size) lemon instant
pudding mix
1 (8 oz) tub Cool Whip, thawed

Prepare cake as directed on box
using a 9 X 13″ pan. Cool cake
on a rack; once cooled, poke
holes all over top of cake using
the rounded handle of a wooden
spoon, about 1 inch apart. Beat
cream cheese until smooth; slowly
beat in Half & Half then blend in
lemonade. Add pudding mix & beat
1 minute. Pour pudding mix over
top of cake & refrigerate until well
chilled & pudding is set. Frost
with Cool Whip. Serves 12

(recipe: bakeatmidnite.com)

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

Hope you are all having a great day – even if it’s gloomy or rainy outside, we still have our health (no matter what state it’s in – it’s better than being totally bed-ridden). Not trying to be morbid, but sometimes I have to give myself a pep talk to remind ME that I’m still healthy enough to keep plugging away at my days and trying to make them count. Keeping in touch with friends, doing a kind deed, praying for others – all things I’m still very capable of doing.

Enjoy your day!

Hugs;

Pammie

Another NEW Month!

Have been kinda busy lately, sorry for lack of posting. Middle son finally moved out Friday – well, let’s just say KINDA moved out. His new place is an entire basement – one problem: no closet! His solution: leave his work suits at our house, drop by about an hour before work, shower & change into suit, grab a bite to eat then go to work (repeat after work). We got together & ordered a clothes rack for him, but won’t be here for 2-4 weeks! Oh well, at least we get to SEE him each day, check on how things are going, etc. I see, on Facebook, he’s asked his friends for any furniture they might want to donate to his cause. As he puts it: I own very little: a bed, large screen TV and one small 4 drawer dresser – he’s right; his older brother said he’s going to have to eventually section off that basement into seating areas, etc. Oh well, the ‘fun’ for him, begins!

===========

Cake Mix Peanut Butter Bars

Crust:
1 box white cake mix
1 egg
3/4 C. peanut butter
1/4 C. canola oil

Filling:
1 (14 oz) can sweetened
condensed milk
1/2 C. peanut butter chips
3/4 C. chopped peanuts
1 C. chopped Reese’s peanut
butter cups (poster used mini’s)

Preheat oven 350 degrees F.
Mix cake mix, egg, canola oil &
peanut butter in large bowl (mix
using hands or a large spoon until
it makes a crumbly dough. Spray
9 X 13 pan with nonstick spray &
press 3/4 ths of mixture onto
bottom of pan; reserve 1/4
dough mixture. Pour entire can
of sweetened cond. milk over
pressed dough; sprinkle top with
nuts, peanut butter chips &
chopped Reese’s. Sprinkle reserved
dough over toppings (most of layer
should be covered.
Bake 20-25 minutes until edges
are golden brown. Cool at least
45 minutes before serving.
Serves 12

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

Spinach Salad

1 (10 oz) bag spinach
3/4 C. craisins (dried cranberries)
3/4 C. sliced almonds, toasted

Dressing:
1/4 C. sugar
1 tsp. dried minced onion
3/4 tsp. poppy seeds
1/8 tsp. paprika
2 T. white wine vinegar
1/4 C. vegetable oil

Place spinach, craisins & almonds
in large bowl. Mix together dressing
ingredients & pour over salad –
toss well & serve

(had this at a party Sunday at church)
——————————–

Roasted Turkey Taco Spaghetti
Squash Boats

3 small spaghetti squash (24 oz, ea)
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 small onion, minced
2 T. bell pepper, minced
1/2 C. water
1 (4 oz) can tomato sauce
3/4 C. shredded Mexican blend
cheese

Pico de Gallo:
1 C. chopped tomato
1/4 C. chopped scallion
1/4 C. chopped fresh cilantro
1/2 jalapeno pepper, minced
2 T. fresh lime juice
1/4 tsp. kosher salt

Preheat oven 400 degrees F.
LIne a baking sheet with parchment
paper (or two sheets if they won’t
all fit on one). Cut squash in half
lengthwise & use a spoon to
scrape out seeds & soft yellow
strands (discard seeds & strands).
Spray inside of squash halves
with nonstick spray & lightly
sprinkle with salt/pepper. Place
squash face-down on prepared
sheets & bake 50 minutes until
flesh easily pierces with a fork.
Brown turkey in large skillet,
breaking it into smaller pieces
as it cooks. When no longer
pink, add dry seasoning & mix
well. Add onion, pepper, water &
tomato sauce. Cover & simmer on
Low 20 minutes. Combine ingredients
for Pico de Gallo in medium bowl;
refrigerate until ready to eat.
Once squash is cooked & cool enough
to handle, use a fork to scrape insides
so that squash ‘strands/spaghetti’
appear. Spoon a scant 1/2 C. meat into
each half & top with 2 T. cheese. Place
in oven & bake 5 minutes until cheese
melts. Remove, top with Pico de Gallo
& serve immediately. Serves 6

(recipe: skinnytaste.com)
——————————

Cola Burgers
(grill)

1 egg
1/2 C. cola, divided
1/2 C. crushed saltine crackers
1/4 tsp. salt
1 1/2 lb. hamburger
6 T. French salad dressing,
divided
2 T. grated Parmesan cheese

(6 hamburger buns)

In a bowl mix egg, 1/4 C. cola,
cracker crumbs, 2 T. salad
dressing, cheese & salt – mix
until well combined then stir
in beef. Shape into 6 patties. Mix
together 1/4 C. cola & 4 T. salad
dressing. Grill burgers 3 minutes
per side then brush with cola
mixture. Grill 8-10 minutes longer
then serve. Makes 6

(recipe: 77easyrecipes.com)
——————————-

Mama’s Chicken Rollups

2 large chicken breasts
1 can crescent rolls
1 (10.5 oz) can cream of chicken
soup
1/2 (soup can) of chicken broth
from cooking chicken*
1/2 (soup can) milk
1 T. flour
6 oz. shredded sharp Cheddar cheese
pinch salt & pepper

Preheat oven 375 degrees F.
Place chicken breasts in large
pot & cover with water; bring to
boil & cook on Medium heat
until no longer pink inside. Remove
chicken from pot & let cool enough
to handle – shred chicken. Add soup,
milk, flour, salt/pepper to broth* &
stir to combine. Spray 9 X 13″ baking
dish with nonstick spray.
Unroll crescent rolls & separate into
triangles. Put a little cheese on dough
& a good heaping of chicken at large
end of triangle. Roll up & place in
prepared pan – continue with rest
of dough & filling. Pour broth
mixture around & on top of each
roll. Bake 25 minutes then top
with cheese – bake 5 minutes more.
Let stand a few minutes before
serving with soup mixture.

(recipe: 77easyrecipes.com)
——————————

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved width-
wise
1/4 C. brown sugar, packed
1 T. chili seasoning mix

Preheat oven 350 degrees F.
Spray a 15 X 10 X1″ baking
sheet with nonstick spray.
Using disposable or kitchen
rubber gloves when handling
cut peppers & seeds, the oils
can burn the skin. Avoid
touching your face.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl
beat cheeses until blended & spoon
into pepper halves. Combine brown
sugar & chili seasoning; coat peppers
with mixture & place on sheet. Bake
18-20 minutes until bacon is firm.
Makes 12

(recipe: tasteofhome.com)
———————-

Baked Chicken Nuggets

2 large (16 oz) skinless boneless
chicken breasts, cut into even
bite-sized pieces
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
2 tsp. olive oil
6 T. Italian seasoned bread crumbs
2 T. Panko bread crumbs
2 T. grated Parmesan cheese

Preheat oven 425 degrees F
Spray a baking sheet with nonstick
spray. Place oil in one bowl, bread-
crumbs/Panko/Parm. cheese in a
pie plate. Season chicken with salt/
pepper; place in bowl with oil & mix
well so oil evenly coats all chicken.
Put a few chunks of chicken at a
time in breadcrumb mixture to coat,
then onto baking sheet. Lightly spray
tops of chicken pieces with nonstick
spray. Bake 8-10 minutes; turn pieces
over & bake another 4-5 minutes until
cooked through. Serves 4

(recipe: yummly.com)
—————————————

Cream Cheese Streusel Muffins

3 C. flour
3/4 C. sugar
4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, softened
2 eggs
1 C. milk
1 tsp. vanilla
1/2 C. (1 stick) butter, melted

Topping:
1/4 C. flour
1/2 C. sugar
1/4 C. butter

Preheat oven 400 degrees F.
Spray 12-count muffin pan with
nonstick spray or line with paper
liners. In a bowl, whisk flour, baking
powder & salt. In another bowl beat
sugar & cream cheese until combined;
add eggs, vanilla, milk & melted butter,
mix just until combined. Gradually add
flour mixture & beat just until combined.
(do not overmix) Scoop batter evenly
into prepared muffin pan.

Topping:
Mix topping ingredients until crumbly;
sprinkle evenly over top of muffin batter
in cups. Bake 20 minutes until a toothpick
inserted into center of muffin comes out
clean. Makes 12 muffins

(recipe: TableforSeven)

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

Our weather is typical Michigan Spring:
cold in mornings (40’s) followed by rain
and/or shine. This morning I had to go
out early and it was in the 40’s with
intermittent rain – now it’s clear and
74 degrees! Go figure! I’m not complaining-
gotta have the rain for the flowers.
Speaking of flowers there are lots of
tulips, lilacs and Lilly of the Valley in
bloom in my yard – I LOVE SPRING!

Am anxious that FINALLY we’re back to
garage sale weather! There is a rather
large church really near me that holds
an annual 3-day rummage sale – I go
every year. This year I’ll be specifically
looking for things for middle son AND
a high chair and baby walker for new
grandson. I’m glad that my back
problems are decreasing – will be
babysitting for a few hours Friday.
When I saw my doctor I mentioned
that I really wanted to get this back
problem under control since I will
be doing a lot of babysitting in the
very near future. We’ll see how it
goes.

Gas prices in our area: had to fill
up today and it was $2.39/9 – not
bad ($40.00 to totally fill up
my van – was on almost empty)

Almost forgot to post the
recent knitted blankets:
First up: the baby girl blanket
for Youth Pastor’s wife’s shower
(May 20th)

I really like this pattern: works up quickly and really looks fancy!

Next up: baby boy blanket (for no one in particular); this one looks good; it’s 7 rows – all is easy UNTIL row 6 when I have to use a very tiny crochet hook to get the reverse Knit 4 together done (this row/stitch is done using both MY way of knitting: Continental Combined AND the traditional English way of knitting for the reverse Knit 4 together (pattern requires knit 4 together through the back loops followed by knit 4 together through the front loops – English style). Believe me, I’ve contemplated ditching/ripping this one out but then thought: it’s ONLY one row, so just deal with it! Don’t know if I’ll do this pattern ever again, thought . . . sigh)

It’s supposed to look like Tassels: from the Barbara Walker patterns, called Lucina Shell pattern


Hope all is going well for you and
you are in good health.

Enjoy your day!

Hugs;

Pammie

I’m ‘getting it’ – slowly but surely!

Today finds me wrapping up the last details of another ‘every 2 month’ special needs group newsletter. A few months back the church we meet at volunteered to print the newsletters for us; that’s a huge help for us ‘however’ – it requires me to convert my 4-page copy to a PDF file & then email it to the church. No big deal – right? Well, if you’re at all like me, new things take awhile for me to understand and finally GET THEM! My husband is the in residence computer genius here and he’s showed me, over & OVER how to do this very thing. Today I decided I would NOT bother him but go on my notes and see if I can, indeed, do that very thing. Think I got it – finally! (I even sent a blind copy to myself, just to make sure I did it right!); tomorrow I will drive over to the church & pick up the printed copies, take them home/fold them/address & stamp envelopes & drive them to the Post Office. Our ‘students’ really expect the newsletter BEFORE the next month, so I kind of have to get them to them quickly – sigh.

GOOD NEWS! Went for my regular ‘every 3 month’ doctor visit today and finally ‘braved it’  and told my doctor what’s been bothering me. Short story: I have had lower back pain for a good 40+ years, sometimes when it ‘goes out’ I’m in a great deal of pain and standing or walking is very painful. Monday night it hit (not as bad as before, but still not pleasant). If you’ve read my blog for awhile I mentioned purchasing a TENS machine (sends ultrasound waves through muscles, hopefully to relax them) – that helps but still have pain so I finally mentioned it to my doctor. Good news is: he knew exactly what I was talking about, gave me an exercise to do to help, ordered spinal x-ray, Aleve for pain plus a mild muscle relaxer – we’ll see how this goes. I’m just SUPER HAPPY there’s no surgery involved. I have Scoliosis in upper back so that was a real concern for me – WHEW! Other than that, I’m doing great: diabetic blood sugar levels are great/weight good, blood tests good – YAY!

Babysat grandson again yesterday for 4 1/2 hours (yes, lifting him was a bit of a struggle, but I was careful to consider my back pain). He’s now 2 months, 27 inches long and 13.4 lb. – his baby doctor said he’s perfect! (The family says he’s a little CHUNK!) I also wanted to check out my back problem, knowing that I’d be babysitting for quite awhile.

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

4-Layer Chocolate Dessert

1 C. flour
1/2 C. cold butter
1 C. chopped walnuts, toasted*/
divided
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz, ea) tubs Cool Whip,
thawed/divided
2 1/2 C. milk
2 (3.9 oz, ea) instant chocolate
pudding mix
1 C. semi-sweet chocolate chunks
chocolate syrup

Preheat oven 350 degrees F.
Place flour in small bowl & cut in butter
until crumbly; stir in 1/2 C. nuts & press
onto bottom of ungreased 9 X 13″ baking
dish. Bake until light golden brown,
12-15 minutes. Cool completely on wire
rack.

In small bowl beat cream cheese &
powdered sugar until smooth; fold in
1 tub Cool Whip & spread over crust.
In large bowl whisk milk & pudding mix
2 minutes. Gently spread over cream
cheese layer; top with remaining Cool
Whip. Sprinkle top with chocolate
chunks & remaining nuts. Refrigerate
until cold. Cut into bars. Just before
serving, drizzle top with chocolate
syrup. Makes 15 servings.

*To Toast Nuts:
Preheat oven 350 degrees F.
Place nuts in shallow pan & bake
5-10 minutes (OR) cook in a skillet
over Low heat until lightly browned,
stirring occasionally.

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

Ham & Cheese Pie

1 C. diced cooked ham
3/4 C. shredded Swiss cheese
5 strips bacon, cooked/crumbled
3/4 C. shredded sharp Cheddar
cheese
3 T. chopped onion
3 T. chopped green pepper
1 C. milk
1/4 C. Bisquick baking mix
2 eggs
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven 350 degrees F.
Spray 10″ quiche dish or pie plate
with nonstick spray. Layer ham,
Swiss cheese, bacon, Cheddar
cheese, onion & green pepper in
bottom of plate. Place remaining
ingredients in blender in order
listed above & process 35-40
seconds – pour over ingredients
in plate – do not stir. Bake,
uncovered, 30-35 minutes until
set & lightly browned. Let stand
5 minutes before cutting.
Serves 6-8

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

Baked Broccoli & Cheese

2 T. butter
1/4 C. chopped onion
2 T. flour
1 C. milk, heated
1/2 lb. Velveeta cheese, cut into
cubes
salt/pepper, to taste
6 C. cooked broccoli, chopped
1 tsp. butter
1/4 C. breadcrumbs

Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with
nonstick spray. In medium saucepan
melt 2 T. butter. Saute onion in
butter, 1-2 minutes. Stir in flour &
cook 30 seconds. Whisk in hot milk,
stirring until thickened. Stir in
Velveeta until melted; add salt/pepper.
Combine cheese sauce & broccoli &
pour into prepared dish. In a 1-cup
glass measuring cup melt 1 tsp.
butter in microwave. Stir in bread
crumbs & sprinkle mixture on top
of casserole. Cover with foil & bake
30-40 minutes. Remove foil & bake
an additional 5 minutes. Serves 4-6

(recipe: lifeinmyemptynest.blogspot.in)
—————————–

London Chicken

4 boneless skinless chicken
breast halves
1 (10.75 oz) can cream of mushroom
soup
1 C. cooking sherry
2 T. olive oil
additional mushrooms, thickly
sliced, (optional)

Preheat oven 350 degrees F.
Add oil to large hot skillet & brown
chicken well on all sides. In small
bowl mix soup & cooking wine well.
Place browned chicken in a 9 X 13″
baking dish & pour sauce over –
add extra sliced mushrooms, if using.
Bake 30-40 minutes until chicken tests
done (juices run clear or 170 degrees F.)
Serves 4

NOTE: Poster says this is great served
over cooked rice

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

Layered Tex-Mex Taco Salad

1/2 C. Miracle whip salad dressing
1/2 C. sour cream
1 T. taco seasoning mix
1 (15.5 oz) can black beans,
drained/rinsed
6 C. tightly packed, coarsely
chopped iceberg lettuce
1/2 C. slivered red onions
1 1/2 C. Mexican-style finely
shredded Four cheese (Kraft)
1 C. grape tomatoes, halved
1 avocado
1/4 C. chopped fresh cilantro

Mix first 3 ingredients until blended.
In large salad bowl layer beans,
lettuce, onions, cheese & tomatoes;
spread dressing mixture over salad
& refrigerate 2 hours. Peel & chop
avocado; spoon over salad just
before serving. Sprinkle top with
cilantro. Makes 12 (1 C. each) servings.

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

Crockpot Lasagna

1 lb. ground beef
1 (24 oz) jar pasta sauce
1 C. water
1 (15 oz) tub ricotta cheese
1 (7 oz) pkg. shredded mozzarella
cheese, divided
1/4 c. grated Parmesan cheese,
divided
1 egg
2 T. chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.
Stir in pasta sauce & water. Mix
ricotta, 1 1/2 C. mozzarella, 2 T.
Parmesan, egg & parsley in a bowl.
Spoon 1 C. meat sauce into crockpot;
top with layers of half each: noodles
(broken to fit) & cheese mixture. Cover
with 2 C. meat sauce. Top with remaining
noodles (broken to fit), cheese mixture &
meat sauce. Cover & cook on Low 4-6
hours until liquid is absorbed. Sprinkle
top with remaining cheeses & let stand,
covered, 10 minutes until cheeses melt.
Serves 8

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

Cheesecake-filled Strawberries

10 strawberries (small – or 5 large),
hulled (make a small hole in top)
3 oz. cream cheese
1 T. sugar
1/4 C. powdered sugar

Place powdered sugar on a plate &
spread out. Heat cream cheese in
microwave 15 seconds. Add sugar
& mix. Use a spoon to put cream
cheese into strawberries then roll
strawberry tops in powdered sugar.
Refrigerate 30 minutes.
======================

Our weather has turned a little colder,
but still in the 60’s – supposed to get
rainy & windy later today & for a few
days. The flowers & trees love the rain
and I love the end result – getting to see
all the lovely BLOOMING things! I LOVE
SPRING!

Not much else new, finished the baby
blanket for our Youth Pastor & his wife
& now plodding along with the (new to
me) “Tassel Stitch” blanket in blue; to
me it looks more like a boy’s pattern.

I’ll put in photos of both soon.

Enjoy your day!

Hugs;

Pammie

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!

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

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)
—————————–

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

A little ‘unplanned’ walk –

Just came in from picking a big bunch of daffodils – regular & doubles plus some miniatures and some narcissus; to that bunch I added a few branches of forsythia – I LOVE spring flowers!

Today I had a few errands to run, nothing big: drugstore, mailbox, bank & library. Accomplished all but the last one but, upon getting out of my car at the bank I suddenly realized I had locked my keys in my car! (got slightly distracted when I remembered that I forgot to fill out a deposit slip, so I laid the keys on the dash, filled out the form & got out – I always hit the ‘door lock’ button when I open it . . . ooooooooops! I called my husband and asked if he could drive them up to me, as we only live about 2 minutes away. He very nicely reminded me that his Jeep needed a ‘jump’, the battery was dead. He suggested I call AAA – I said, that’s silly, it’s too close – I’ll walk home & get them. He replied he’d meet me half-way, so that’s what we did and then we both walked to the bank & I drove him home. Nothing like a little ‘unplanned’ exercise, right? Finished up by going to the library, so my errands are now complete.

This is the beginning week of work for our grandbaby’s Momma, so I will be watching him tomorrow 11 a.m. – ? (whenever either his Mom or Dad get home – hopefully before I need to go to my special needs group . . . we’ll see!).

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

Dreamsicle Cake

1 box white cake, prepared*
1 small box orange Jell-O
1 C. hot water
1/2 C. cold water
1 (8 oz) pkg. cream cheese,
softened
1 1/3 C. powdered sugar
(1 T. water – to thin frosting,
if needed)

(Poster prepared her cake in
a bundt pan but you could use
a 9 X 13″ pan sprayed with nonstick
spray then prepare cake & let cool.
Poke cooled cake all over with a fork,
skewer or chop stick. In 2-Cup measuring
cup heat 1 C. water to boiling & dissolve
Jell-O in boiling water. Add 1/2 C. cold
water & stir then pour entire contents
over cake (cake will absorb it all).
Frosting:
Mix cream cheese & powdered sugar (add
more water if needed to thin). Spread
over cooled cake & refrigerate 2 hours.
Serves 12

(recipe: goodenessgracious.com)
———————————

California Veggie Casserole

2 (14 oz, ea) cans artichoke
hearts, drained/quartered
2 (9 oz, ea) pkgs. frozen chopped
spinach, thawed/squeezed dry
2 (8 oz, ea) pkgs. cream cheese,
softened
3/4 C. milk
5 T. butter, softened
1/2 tsp. garlic powder
1/2 tsp. ground nutmeg
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place artichoke
hearts in bottom of dish; top
with spinach. In large bowl
combine cream cheese, milk,
butter, garlic powder, nutmeg
& pepper; dollop mixture over
spinach then spread carefully
with a knife. Sprinkle Parmesan
cheese on top & bake 35-40
minutes until heated through.
Serves 8

NOTE: Dish can be prepared
ahead of time: prepared then
cover & refrigerate. Before
you are ready to serve, bake
casserole in preheated oven
& serve hot

(recipe: mrfood.com)
————————–

Minty Pea Salad

1/2 C. mayonnaise
1/4 C. sour cream
1/4 c. finely chopped fresh mint
1/4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. black pepper
1 (16 oz) bag frozen peas,
thawed
1/4 C. finely chopped onion

In large bowl combine mayonnaise,
sour cream, mint, mustard, salt/pepper
& mix well. Stir in peas & onion until
evenly coated. Cover & refrigerate
at least 1 hour before serving.
Serves 4

(recipe: mrfood.com)
—————————

Crockpot Cashew Chicken

5 boneless, skinless chicken breasts
cut into small cubes
2 chili peppers, seeded/chopped
(optional)
1 bunch bok choy (Chinese cabbage)
cleaned of dirt
1 C. cashews, toasted
4 T. cornstarch or flour
2 T. olive oil
kosher salt/ground pepper,
to taste

Sauce:
1/2 C. soy sauce
3 cloves garlic, minced
4 T. hoisin sauce
2 T. rice wine vinegar
2 T. brown sugar
2 T. ketchup
2 T. chili sauce
1/2 tsp. sesame oil
1/2 tsp. freshly grated ginger

Cooked rice for 6

Place cornstarch, salt/pepper in large
ziplock bag; add chicken cubes, seal
& shake vigorously to fully coat cubes.
Heat oil in large skillet over medium-
high heat; cook chicken 2-3 minutes
per side until browned then transfer
to crockpot. Add bok choy (& peppers,
if using). In bowl whisk soy sauce, garlic,
hoisin sauce, rice wine vinegar, brown
sugar, ketchup, chili sauce, sesame oil
& ginger until combined – drizzle over
chicken & bok choy – toss to combine.
Cover & cook on Low 3-4 hours. Add
cashews during last 30 minutes of
cooking, or just before serving.
Serve over cooked rice.
Serves 6

(recipe: 12tomatoes.com)
————————————–
Quick Onion Casserole

5 large sweet onions, sliced
12 crumbled Ritz-type crackers
1 lb. brown & serve sausage,
crumbled
1 (10 3/4 oz) can cream of
mushroom soup
1/2 tsp. seasoned salt
1/2 C. grated Cheddar cheese

Preheat oven 400 degrees F.
Place half of onions on bottom
of 9 X 13″ baking dish. Layer
with crushed crackers, sausage,
remaining onions, soup, salt &
cheese. Bake 1 hour until golden.
Serves 4-6

(recipe: mrfood.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)
—————————————

Crockpot Ham Steaks & Pineapple
Rings

2 1/2 lb. ham, sliced into 1/2″ slices
1 (20 oz) can pineapple slices –
reserve juice for sauce
1 (6 oz) can marashino cherries,
drained
3 T. brown sugar (packed)
1 T. mustard
1 T. apple cider vinegar

Place ham slices, pineapple slices &
cherries in crockpot. In medium
bowl mix pineapple juice, brown
sugar, mustard & apple cider
vinegar – whisk until smooth &
pour over ham. Cover & cook on
Low 5 hours WITHOUT opening
lid during cooking time. Drizzle
sauce over each serving. Serves 8

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

Honey-Lime Fruit Salad

8 C. fresh fruit – watermelon (cut
into bite sized pieces), cantaloupe
(cut into bite-sized pieces), pineapple
(cut into bite-sized pieces), Kiwi,
peeled/sliced, strawberries sliced,
blueberries, black raspberries, grapes,
peaches
1/2 C. fresh lime juice
zest of 2 limes
1/2 C. honey
slivered almonds (optional)

Clean & cut fruits & place in large
bowl. Zest limes into bowl; juice
limes & combine with honey – pour
over fruit. Chill for at least 1 hour
before serving. Sprinkle top with
slivered almonds before serving,
if desired.

Serving idea: You could use the
pineapple or watermelon to be
the serving bowl: Slice either fruit
in half (for pineapple, from top
where leaves are, down to bottom)
hollow out the fruit (using flesh for
salad) & once mixed up, pour
fruit salad into either pineapple or
watermelon ‘shell’ for serving.

(recipe: pockchangegourmet.com)

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

Our weather is STILL really nice – in the 60’s with
sunshine & clear skies; we’re supposed to get
some rain in the next few days but hey – it’s
good for the flowers, right?

Not much else new – gonna be busy this
next few days: special needs group Weds.,
fund raiser Thursday for a group our special
needs group supports (they give our kids jobs
on a farm) and Gym Night Friday (special
needs group) – might even have a babysitting
early day thrown in – who knows?

Hope you had a GREAT Easter and are still
enjoying some of the leftovers – I’ll try to
post some ham/leftovers recipes soon.

Hugs;

Pammie

More Easter Preparations

On the Easter dinner scene: after running my (I thought) ‘great’ idea of purchasing 2 VEGAN dinner options at a local restaurant this coming Saturday by son with vegan girlfriend, his reaction was: “But Mom – it won’t be FRESH!” UGH! He ended up Googling Falafel – turns out there’s a local grocery really close to here that sells it; his suggestion: buy it, warm it up and VOILA! We’ve got something she can eat! (Ah, the lengths we go to to please – but we DO want her to feel welcome!). I still need to figure out dessert(s) – haven’t got that far yet.

Yesterday was ‘take your Senior Friend out to lunch’ day – we went to Ruby Tuesday’s. Afterwards I stopped by the local Salvation Army store and found a really pretty, very fancy black top with silver sparkles that will be just fine for wearing with a straight, long black skirt should we get invited to a wedding! Total cost: $3.99! Also found a really pretty knit baby blanket which I purchased for 2 reasons: (1) to give to Detroit Veteran’s for their baby shower (it was brand new) and (2) to see if I could find/figure out the knit pattern. Last night I was on the ‘net’ for a good 1 1/2 hours trying to find that stitch – finally found it. It’s called Lucina Shell by Barbara G. Walker (Barbara is deceased but was known to be the premiere knitting ‘goddess’ and STILL is!). She creates gorgeous patterns – we’ll see if I can conquer this one!

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

No-Bake Chocolate Peanut Butter Bars

1 1/2 C. semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. honey
1/4 C. unsalted butter
3 C. regular or frosted cornflakes

Place choc. chips, peanut butter, honey
& butter in large glass bowl – microwave
2 minutes Full power. Remove & stir
until chocolate has completely melted
& all is well combined. Stir in cornflakes
& mix well. Line a 8 X 8″ baking pan with
parchment paper; spread choc. mixture
evenly in pan. Chill until firm, at least
2-4 hours. Slice with sharp knife & store
chilled bars in fridge up to 2 weeks.
Makes 48 bars

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

Fresh Tomato Bruschetta
(appetizer)

4 plum tomatoes, seeded/
chopped
1/2 C. shredded Parmesan
cheese
1/4 C. minced fresh basil
3 T. olive oil
2 T. minced fresh parsley
3 cloves garlic, minced
2 tsp. balsamic vinegar
1/8 tsp. salt
1/8 tsp. crushed red pepper
flakes
1/8 tsp. black pepper
1 French bread baguette
(10.5 oz) cut into 1/2″ slices
1/4 C. butter, softened
8 oz. fresh mozzarella
cheese, sliced

In small bowl combine the first
10 ingredients. Spread baguette
slices with butter; top each with
a cheese slice. Place on ungreased
baking sheets & broil 3-4 inches
from heat 3-5 minutes until cheese
is melted. Using a slotted spoon,
top each slice with about 1 T.
tomato mixture. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Brie-Cherry Pastry Cups
(appetizers)

1 sheet frozen puff pastry,
thawed
1/2 C. cherry preserves
4 oz. Brie cheese, cut into
1/2 inch cubes
1/4 C. chopped pecans or walnuts
2 T. minced chives

Preheat oven 375 degrees F.
Unfold puff pastry & cut into
36 squares. Spray 36 mini
muffin cups with nonstick
spray. Press squares into
cups & bake 10 minutes. Using
the end of a wooden spoon
handle, make a 1/2 inch deep
indentation in center of each
cup. Bake 6-8 minutes longer
until golden brown. Using
spoon handle, press squares
down again. Spoon a rounded
1/2 tsp. of preserves in each
cup & top with cheese. Sprinkle
tops with nuts & chives. Bake
3-5 minutes until cheese is
melted. Makes 3 dozen

(recipe: tasteofhome.com)
———————————

Sassy Chicken Salad

1 (10 oz) can (Red Gold)
Tex-Mex Petite diced
tomatoes & green chilies*
1/2 C. mayonnaise
1 T. honey
2 C. chopped, cooked chicken
1 C. thinly sliced celery
1 c. grapes, halved
1/2 C. chopped toasted
pecans

In medium bowl combine
tomatoes, mayonnaise &
honey. Stir in chicken, celery,
grapes & pecans. Cover &
chill. May be served in hollowed
out melons, avocados or
papayas. Makes a great
sandwich when served on a
croissant. Serves 6

PAM NOTE: I would guess
you could also use Ro*Tel
tomatoes as a substitute
(the ones with green chiles)

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

Sunshine Chicken Salad

1 oz. pkg. dry Ranch salad dressing mix
1/2 C. mayonnaise
1/2 C. plain/pineapple or pina colada-
flavored if desired yogurt
1/4 C. honey
2 C. cooked chicken, cubed
1 (8 oz) can pineapple chunks, drained
1 1/2 C. seedless red grapes
1 (8 oz) can sliced water chestnuts,
drained (optional)
1 C. chopped celery
1/2 C. slivered almonds, toasted

Combine dressing mix, mayonnaise,
yogurt & honey in small bowl – chill
at least 30 minutes. Place chicken,
pineapple & grapes in a bowl; add
celery & water chestnuts (if using) &
toss with chilled dressing. Sprinkle
top with almonds before serving.
Serves 4

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

Pioneer Woman’s Best
Breakfast Potatoes

5 lb. red potatoes, roughly
chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded/
roughly chopped
1 red bell pepper, seeded/
roughly chopped
1/4 C. olive oil
1/2 stick butter, melted
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
kosher salt
fresh ground black pepper

Preheat oven 425 degrees F.
In large bowl toss potatoes,
garlic, onion, green & red bell
peppers, olive oil, butter, seasoned
salt, cayenne, salt/pepper. Bake
20-25 minutes, shaking pan twice.
Raise oven temperature to 500
degrees F. & bake until crisp &
brown, 10-15 minutes. Sprinkle
a little more salt & pepper on them
before serving. Serves 6-9

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

Carrot Fries with Lemon Dip
(need deep fry thermometer)

Dip:
1 C. sour cream
1/3 C. chopped fresh mint
1 1/2 T. fresh lemon juice
2 tsp. sugar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Fries:
5 C. vegetable oil
6 large egg whites, beaten
3 C. panko breadcrumbs
(Japanese breadcrumbs)
4 large carrots, peeled/cut
into 3 inch long sticks, each
about 1/2 inch thick
kosher salt
fresh ground black pepper

Dip:
In medium bowl mix sour cream,
mint, lemon juice, sugar, salt/pepper
until blended. Cover & chill at least
30 minutes and up to 1 day

Fries:
In large heavy-bottomed saucepan,
heat oil over medium heat until a
deep-frying thermometer inserted
into oil reaches 350 degrees F. (If you
DON’T have a thermometer, a cube
of bread will brown in about 3
minutes)

Place egg whites in medium bowl; place
bread crumbs in another medium bowl.
Working in batches, drop carrot sticks
into egg whites & turn to coat. Remove,
allowing any excess egg white to drip
back into bowl. Drop sticks into panko
& toss gently to coat.

Working in batches, fry sticks until
deep brown 3-4 minutes, turning &
separating with a wooden spoon &
adjusting temperature to maintain
350 degrees F. Drain on paper towels.

Place a bowl of dip in center of a
platter; sprinkle fries with salt &
pepper & arrange around dip on
platter. Serves 4-6

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

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish,
drained well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
paprika, for sprinkling top

In large pot of boiling water, cook
macaroni 7-9 minutes just until
tender. Drain, rinse & let cool. In
large bowl combine cooked
macaroni with remaining ingredients
except paprika – mix well. Sprinkle
top with paprika & cover. Refrigerate
1 hour until ready to serve. Serves 10

(recipe: mrfood.com)
————————————-

Lemon Cream Fruit Tart
(overnight recipe)

1 3/4 C. graham cracker crumbs
3 T. granulated sugar
1/2 C. (1 stick) melted butter
1 (.25 oz) envelope unflavored
gelatin
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1 C. lemon Greek yogurt
3/4 C. heavy cream
1 1/2 C. powdered sugar
3 T. lemon juice
1 tsp. lemon zest

assorted fruit for garnish, like
cut up strawberries, blueberries,
raspberries, peaches, blackberries,
etc.

Drizzle:
1/2 powdered sugar
1 T. your favorite coffee
creamer (or milk)
Whisk together & drizzle over
top of tart just before serving

In medium bowl combine graham
cracker crumbs, gran. sugar & butter;
mix well. Press mixture into bottom
of a 9-inch springform or tart pan.
Refrigerate until ready to use.
In small microwave-save bowl, sprinkle
gelatin over water; let stand 5 minutes
then heat in microwave on High 20
seconds. Stir thoroughly until gelatin
is completely dissolved. In large bowl
beat cream cheese & yogurt until
creamy. Add heavy cream & powdered
sugar – beat 2-3 minutes until thickened
& fluffy. Beat in lemon juice, lemon zest
& gelatin mixture until smooth. Pour
lemon mixture into crust. Cover &
refrigerate 8 hours or overnight. Garnish
with assorted fruits. Mix together drizzle
ingredients & drizzle over top of tart
just before serving.  Serves 8

(recipe: mrfood.com)
====================
Our weather has turned colder & rainy/gloomy –
looking at the rest of this week’s forecast, it doesn’t
look promising: partly sunny w/50% chance of rain,
cloudy with showers, temps in 60’s – oh well, it’s
good for the flowers, right?

Hope you’re having a good day and getting on
with your Easter preparations!

Hugs;

Pammie