grammiepammie posted: " It's been a nice quiet day; we're currently babysitting my 4 yr old grandson but he's napping so it's STILL quiet! Yay! Just finished a 2 hour Knit group zoom meeting- 8 people in attendance this week. The ladies are asking me when we'll be able to r"
It's been a nice quiet day; we're currently babysitting my 4 yr old grandson but he's napping so it's STILL quiet! Yay! Just finished a 2 hour Knit group zoom meeting- 8 people in attendance this week. The ladies are asking me when we'll be able to return to Panera Bread to knit (our old 'place' before covid hit). I'm going to call there this week and see what the management thinks about having our group back. We were (pre-covid) averaging 12-15 people per evening, usually everyone bought something to eat or drink so they weren't losing revenue. We'll see where that goes but we are currently meeting on Zoom Tuesday evenings, Thurs. & Saturday afternoons in a local park so it's not like we're missing out on seeing each other & sharing ideas/patterns/projects. I started another new project today (if you're counting, that makes 3 current 'on the needles' baby blankets). I find that if I'm only working on one I tend to get bored so having others to switch back & forth helps. This one is a very simple one, using self-patterning yarn; I have added a 2-row tiny bobble pattern in it for some 'texture' (I did one similar a few years ago). It's a great pattern for 'thoughtless knitting' - ie: I can knit it without having to think about counting stitches/patterns. I chose it because in a few weeks I will be (FINALLY) getting the privilege of participating in a local historical event. It's a 2-day 'ice cream social' on the grounds of a local historical village. Those in charge have asked myself & my ladies to participate by bringing our knitting/crochet & just working on our crafts - (kind of demonstrating old-thyme crafts). I've mentioned it a few years ago - I'm usually in costume. (will probably post a photo when the event gets closer).
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Cruncy Pecan Pie Bites
3 C. chopped pecans 3/4 C. sugar 3/4 C. dark corn syrup 3 large eggs, lightly beaten 2 T. butter, melted 1 tsp. vanilla 1/8 tsp. salt 5 (2.1 oz, ea) pkgs. frozen mini phyllo pastry shells = Preheat oven 350 degrees F. In a shallow pan place pecans & bake 8-10 minutes until toasted & fragrant.
In medium bowl mix sugar & corn syrup; stir in pecans, eggs & next 3 ingredients.
Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell & place on 2 large baking sheets. Bake 20-22 minutes until set. Remove to wire racks to cool completely (about 30 minutes). Store in air-tight container for up to 3 days. Makes about 6 dozen.
NOTE: You can also make Mini Pecan Pies: Substatute 1 1/2 ( 8 oz, ea) pkgs. frozen tart shells (for the phyllo pastry shells). Prepare recipe as directed. Spoon about 1/4 C. pecan mixture into each tart shell. Place filled shells on a large baking sheet & Bake 25-30 minutes until set. Makes 1 dozen.
2 1/2 C. roasted spaghetti squash* (about 1/2 a medium squash) 2 C. shredded chicken breast (about 1 medium sized breast) 1/2 red onion, thinly sliced 1/4 C. green onion, diced 1/4 C. cilantro, diced 1/2 tsp. salt 1/8 tsp. black pepper 1/4 tsp. chili powder 1/4 tsp. cumin 1/4 tsp. garlic powder 1/4 tsp. paprika 1/4 to 1/2 tsp. red pepper flakes 3/4 C. grated Cheddar cheese, divided 1/2 C. BBQ sauce of your choice 6 T. plain Greek yogurt 2 T. panko bread crumbs = Preheat oven 400 degrees F. Spray a large skillet or casserole dish with nonstick cooking spray.
*Cut squash in half horizontally; scoop out seeds - discard seeds. Place halves on a cookie sheet, cut sides down. Bake about 40 minutes until fork-tender.
In medium pot with boiling/salted water, boil chicken 20-25 minutes until cooked through - allow to cool. Remove from water & shred using 2 forks.
(In a small grill pan or skillet, grill onion on high heat about 5 minutes).
In large bowl place shredded chicken, spaghetti squash (removed from outer shells), grill onion, green onion, cilantro, salt/pepper, chili powder, cumin, garlic, paprika, red pepper flakes & 1/2 C. Cheddar cheese.
In medium bowl combine BBQ sauce & yogurt; pour over squash mixture & mix until well combined. Pour mixture into prepared skillet or casserole dish - top with panko bread crumbs & remaining Cheddar cheese.
Bake 25 minutes then turn oven heat to Broil- broil about 5 minutes until top is brown & bubbling. Serves 4
Chicken: 4 large chicken breasts: cut each breast into 3 large chunks 2 sleeves Ritz (or other butter)crackers, place in blender & grind up to crumbs 1/4 tsp. salt 1/8 tsp. black pepper 1/2 C. milk 3 C. Cheddar cheese, grated 1 tsp. dried parsley
Sauce: 1 (10 oz) can cream of chicken soup 2 T. sour cream 2 T. butter = Preheat oven 400 degrees F. Spray 9 X 13" baking dish with nonstick cooking spray. Using 3 pie plates (or shallow dishes), Place milk in one, cheese in another & cracker crumbs in the third. Mix salt & pepper into cracker crumbs - mix to combine.
Dip each chicken chunk into milk, then cheese - press cheese into chicken using your fingers. Press next into cracker crumbs & press crumbs in; lay chicken in prepared pan & repeat with remaining chicken & ingredients in pans. Sprinkle dried parsley over chicken. Cover pan with foil & bake 35 minutes. Remove foil & bake an additional 10 minutes until edges of chicken are golden brown & crispy.
Sauce: In a medium saucepan combine soup, sour cream & butter using a whisk. Stir over medium-high heat until sauce is hot. Serve over chicken. Serves 7
NOTE: This recipe can be prepared ahead & frozen: Assemble chicken accordg. to instructions but don't bake. Cover pan tightly with foil & freeze. When ready to cook - thaw completely then bake 400 degrees F. for 35 minutes. (Best to make the sauce fresh when you are ready to eat.)
2 1/2 .b pork baby ribs, cut into 8 pieces 2 tsp. Cajun seasoning 1 medium onion, sliced 1 C. ketchup 1/2 C. packed brown sugar 1/3 C. orange juice 1/3 C. cider vinegar 1/4 C. molasses 2 T. Worcestershire sauce 1 T. BBQ sauce 1 tsp. stone-ground mustard 1 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. liquid smoke (optional) dash salt 5 tsp. cornstarch 1 T. cold water = Rub ribs with Cajun seasoning & layer ribs & onion in 5 qt. crockpot.
In small bowl combine ketchup, brown sugar, orange juice, vinegar, molasses, Worc. sauce, BBQ sauce, mustard, paprika, garlic powder, liquid smoke (if using) & salt - pour over ribs. Cover & cook on Low 5-6 hours, until meat is tender.
Remove ribs & keep warm. Into a small saucepan strain cooking juices (skim fat). In a small bowl combine cornstarch & water until smooth - stir into juices in pan. Bring to a boil, cook & stir until thickened, 2 minutes. Serve with ribs. Serves 4
1/2 lb. medium to large Wild American shrimp,(preferably Gulf), unpeeled (can substitute cooked/peeled salad shrimp & skip the cooking. Also can substitute grilled or roasted shrimp. 1 tsp. salt 2 T. Old Bay seasoning 1 lemon, halved 1 bay leaf 1/4 tsp. dried thyme
Salsa:
2 C. seeded/diced tomatoes, juices reserved 1/2 C. diced red onion 1/8 C. chopped pickled jalapeno (can substitute finely minced fresh jalapeno. 1/4 C. chopped fresh cilantro juice of 1 lime 2 tsp. hot sauce (optional) salt/pepper, to taste
Optional Garnishes: Diced cucumber or avocado (sliced just before serving)
Other optional additions: chopped fresh tomatoes with juices or undrained canned tomatoes = Fill a large saucepan halfway with water; add seasonings & bring to boil - boil 5 minutes. Add shrimp; reduce heat to Low simmer & let stand 5 minutes, stirring occasionally. Remove shrimp from hot water & peel once cooled enough to handle. Rough chop.
In a non-reactive container* combine all salsa ingredients. Add shrimp - stir, taste & adjust salt/pepper, as needed. Cover & refrigerate at least 1 hour or up to overnight. Serve as a garnish to grilled foods, fish, on tacos or as an appetizer with tortilla chips. Makes 4-6 servings.
*any type of metal container made of stainless steel, ceramic, glass and metal cookware with an enamel coating
2 white fish fillets (tilapia will work) juice of 1 lime salt/black pepper 1/2 tsp. chili powder 1 tsp. canola oil 6-8 corn tortillas (prepared accordg. to pkg. directions)
Sauce:
1/4 C. sour cream 1/4 C. mayonnaise 1 tsp. lime juice 1 tsp. tabasco sauce
Garnishes:
shredded cabbage pico de gallo chopped cilantro = Cut lime wedges for serving = Cut fish into small pieces ( about 1 inch wide by 3 inches long). Drizzle lime juice over fish then season with salt/pepper, chili powder. Let sit at least 5 minutes.
Prepare Sauce: Combine all sauce ingredients in a bowl & whisk to combine. Refrigerate until ready to use.
Heat grill (or grill pan) to medium-high heat. Brush with canola oil to prevent sticking. When hot, reduce heat to medium. Cook fish 2-3 minutes per side until fully cooked. (Fish should flake easily).
Place grilled fish onto prepared corn tortillas - drizzle with sauce & garnishes. Serve with a lime wedge on the side. Serves 6
2 (4-serving size) boxes Jell-O strawberry flavor** 2 C. boiling water 2 (16 oz, ea) boxes frozen sweetened strawberries, thawed**
Crust:
2 C. crushed pretzels 3/4 C. butter, melted 3 T. sugar
Filling:
1 (8 oz) tub Cool Whip, thawed 1 (8 oz) pkg. cream cheese, softened 1 C. sugar = In large bowl add boiling water & dissolve Jell-O - stir until fully incorporated then stir in strawberries. Refrigerate until partially set, about 1 hr 45 minutes.
Preheat oven 350 degrees F. In medium bowl mix all crust ingredients; press into an ungreased 9 X 13" baking dish. Bake 10 minutes. Remove from oven & cool on wire rack.
In medium bowl using elec. mixer, beat all filling ingredients on medium speed until smooth - spread over cooled crust. Cover & refrigerate until cool & Jell-O topping is partially set.
Carefully spoon Jell-O topping over filling. Refrigerate 4-6 hours until firm. To serve: cut into 4 rows by 3 rows. Makes 12 servings.
NOTE: It helps to quick-set the Jell-O & strawberry mixture by freezing for a short time (not enough to set completely, cut just to make it easier to spread). **You can vary the Jell-O & fruit flavors: blueberry with blueberries, raspberry with raspberries, etc
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