Recently my husband & I got to talking about family genealogy; he is HIS family's 'go-to person' for cataloging HIS family. He's great at research & details. My side of the family is really willy-nilly - my Dad's side of the family was never big on keeping track of anything/anyone - (both of my parents are deceased). I have vague memories of some family members - I have one cousin in Iowa that I keep in touch with and several in Canada but, for the most part, that's IT. My Mom's side of the family is even worse! For the longest time I only had information on my Grandparents - nothing more; that became the topic of said discussion. While we were talking my husband typed in a tiny bit of information and VOILA! He was able to bring up both of my parent's grave markers and some information! (I'm an only child). With that brief start I've been plugging away at researching. I find it greatly amusing that I remember, growing up, how much my Mom would mention how she and my Grandma (her mother) hated CANADIANS! (Mind you, my Father was Canadian!). The REALLY funny part is: upon researching - almost ALL of my mother's side of the family were from CANADA! (1 from California, one from Scotland). TOO FUNNY! I knew my Dad's side were from Scotland. Amusing! Today I got to do a little research on my Mother's sister (whom I knew). Again - very little information - I was finally able to actually locate her daughters (I'm pretty sure they are both deceased) BUT the strange thing is: one of the daughters seems to have moved to California & changed her name! Reading her obituary makes it sound like she might have been one of those people who wander off into the desert & talk to flowers & trees (not being mean here, but really - change your name from Nancy to VENTANA? Ok . . . anyway, I digress. I've never been one to want to do this kind of research simply because there aren't any family members ALIVE who actually CARE! (My boys are adopted and are not really interested). Cousin in Iowa & cousins in Canada - same thing. Family history? Ho-hum...boring. Oh well - I'm finding it amusing for now.

Caramel Brownie Cake

1 (family sized) box fudge brownie mix
for 9 X 13" baking dish
1/4 C. water
1/2 C. vegetable oil
3 large eggs
1 jar caramel sauce, divided
1 (8 oz) tub Cool Whip, thawed
1/2 c. finely chopped peanuts
maraschino cherries, well drained
=
Preheat oven 350 degrees F.
Spray 9 X 13" baking dish with
nonstick cooking spray.
In large bowl combine dry brownie mix,
water, oil & eggs - spread in bottom of
prepared dish.
Bake 28-30 minutes.
When done baking poke holes, about
2 inches apart, into top of warm brownies
using the handle of a wooden spoon.
Set aside 1/4 C. caramel topping -
pour rest of caramel over the warm cake,
making sure you get it in the holes as
best you can - use a spoon to spread it, if
needed. Refrigerate to allow to finish cooling
completely.
=
When ready, add 1/4 C. reserved caramel
topping into Cool Whip - mix well then
spread evenly onto top of brownies. Sprinkle
top with peanuts. Cut into 12 brownies &
top each with a maraschino cherry just
before serving. Serves 12

(recipe: thecountrycook.net)
----------------------------------

Zucchini Fritters

Fritters:

4 C. shredded zucchini (about 2 lb)
1 tsp. salt
1/2 C. flour
1/2 C. shredded Parmesan cheese
1 large egg
1-2 scallions, thinly sliced
2 cloves garlic, minced
1/2 tsp. black pepper
2 T. olive oil
-
Sour Cream Dipping Sauce:

1/2 C. sour cream
2 cloves garlic, minced
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
=
Place shredded zucchini in large colander &
sprinkle with salt. Allow to drain 10 minutes then
use your hands (or a clean dish towel) to drain
zucchini completely.

In large bowl combine all fritter ingredients except
olive oil - mix well.

In a large skillet heat 2 T. olive oil over medium-high
heat. Scoop 2 T. batter into skillet for each fritter
then flatten gently. Cook about 2 minutes until
golden brown - flip & cook until golden brown.
Serve immediately with sour cream dipping sauce.
Makes about 12

(recipe: lemontreedwelling.com)
-------------------------------------

Grilled Teriyaki Steak
(4 hour or overnight marinade)
4 sirloin steaks (can also use round or
flank steak)

Marinade:
1/4 C. brown sugar
1/2 C. soy sauce
1/4 C. rice wine vinegar
1/4 C. honey
2 tsp. minced garlic
1/2 tsp. ground ginger
1/2 tsp. black pepper
=
In a small bowl whisk all marinade
ingredients. Place steaks in a ziplock bag
or large bowl - pour marinade over steaks.
Refrigerate at least 4 hours or overnight.

Remove steaks from frig. 45-60 minutes prior
to grilling to allow them to come to room temp.
=
Heat grill to 400 degrees F.
Spray or wipe the grill grates with oil to
prevent steaks from sticking.
Place steaks on hot grill & cook 3-5 minutes per
side, depending on your steak doneness preference.
Remove steaks from grill & allow to rest a minimum
of 5 minutes before cutting or serving.
Serves 6

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

Crockpot Bacon-wrapped Apple BBQ Chicken

1 1/2 lb. boneless skinless chicken tenderloins
6-8 slices bacon, cut in half
4 whole apples, medium/peeled/cored/finely diced
1 1/2 BBQ sauce
1 T. balsamic vinegar
1 tsp. fresh thyme or 1/2 tsp. dried (optional)
-
Wrap each piece of chicken with half slice bacon
& place in bottom of crockpot (it's ok if they overlap)

In a bowl mix diced apples, BBQ sauce, balsamic
vinegar & thyme (if using). - pour over chicken.

Cover & cook on High 4 hours (or Low 8 hours)

To serve: Serve chicken with some of the apple
mixture on top. Serves 4

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

Lemon Pepper Mushrooms

1 T. unsalted butter (or 1/2 T.
unsalted butter & olive oil)
20 oz. sliced white button
mushrooms
1 T. finely grated lemon zest
kosher salt
ground black pepper
1 1/2 T. minced or snipped
fresh chives
-
In large skillet over medium-high
heat melt butter. Add mushrooms
in even layer; sprinkle with lemon
zest. Cook, undisturbed, until browned,
about 2 minutes. Toss with 1/4 tsp.
salt & 3/4 tsp. black pepper. Continue
to cook until mushrooms are tender
but not mushy, 4-5 minutes. Add
extra salt/pepper, to taste. Transfer
to a serving dish & sprinkle with
chives. Serve warm. Serves 4

(recipe: foodnetwork.com)
------------------------------

Cowboy Rice Casserole

1/2 C. chopped onion
1 small poblano pepper, seeded/diced
2 T. olive oil
1 small red bell pepper, seeded/diced
2 T. minced garlic
1/2 lb. ground beef
4 C. beef broth
1/2 lb. beef chorizo sausage
1 1/2 C. rice, uncooked
1 can pinto beans, drained/rinsed
2 T. chili powder
1 can diced tomatoes
2 tsp. salt
1 tsp. black pepper
1 can whole kernel corn, drained
2 C. shredded Cheddar cheese
-
Preheat oven 350 degrees F.
In skillet saute peppers & onions in
olive oil; season with salt/pepper -
cook until soft. Add garlic - cook
1 minute, being careful not to burn it.
Add gr. beef & chorizo - brown well;
drain.
In large casserole dish add pepper, onions
& beef/chorizo mixture. Add broth, beans,
corn, rice tomatoes & chili powder - mix
well & smooth out. Cover with foil tightly
& bake 1 1/2 hours until rice is done.
Remove foil & top with cheese - return
to oven to melt cheese. Serves 12

(recipe: thebutteredhome.com)
-------------------------------
Salsa Verde Chicken & Biscuits

4 T. butter
1/2 C. flour
2 C. chicken broth
1 (16 oz) jar salsa verde
1 (5 oz) can evaporated milk (can
be fat-free or 2%)
1 1/2 lb. boneless skinless chicken
breasts
2 C. Bisquick baking mix
chopped onions, optional
chopped garlic, optional
2/3 C. milk
3/4 C. shredded Cheddar cheese
1/4 C. shredded Cheddar cheese
(for topping - optional)
-
Preheat oven 400 degrees F.
Spray 9 X 13" baking dish with
nonstick cooking spray.
In large skillet saute chicken - adding
onions & garlic, if desired. Cook until
chicken is done & nicely browned.
In large pan, melt butter over medium-
high heat. Whisk in flour- cook & stir
2 minutes. Add broth, salsa & evap.
milk - continue to cook, stirring until
thick & bubbly. Stir in chicken; reduce
heat to Low.
In a bowl combine Bisquick baking mix,
milk & 3/4 C. cheese.
Pour salsa verde chicken mixture into
prepared dish. Sprinkle with 1/4 C.
cheese (if desired). Top with large
spoonfuls of biscuit dough.
Bake, uncovered, 20 minutes until
biscuits are golden & chicken mixture
is hot & bubbly.
Best served in bowls so biscuits can
absorb the sauce.

(recipe: mrshappyhomemaker.com)
-------------------------

Seafood Salad

1 lb. imitation crabmeat, flaked
1/2 C. finely chopped celery (or more,
to taste)
1/2 C. Ranch salad dressing
1/3 C. mayonnaise
1 T. sugar
1 tsp. minced fresh parsley
-
In large bowl gently mix all ingredients
until thoroughly combined. Refrigerate
overnight, stirring occasionally. Stir again
just before serving.

(recipe: dailyrecipesblog.com)
---------------------------

Mixed Berry Tiramisu
(overnight recipe)
3 C. fresh raspberries
3 C. fresh blackberries
2 C. fresh blueberries
2 C. fresh strawberries, sliced
1 1/3 C. sugar, divided
4 tsp. grated orange zest
1 C. orange juice
1 C. heavy whipping cream
2 (8 oz, ea) cartons mascarpone cheese
1 tsp. vanilla
2 (7 oz, ea) pkgs. crisp ladyfinger cookies
-
additional fresh berries - optional garnish
=
Place all berries in a large bowl. In another
bowl mix 1/3 C. sugar, orange zest & orange
juice - toss gently with berries. Refrigerate,
covered, 45 minutes.

In a bowl using elec. mixer, beat cream until
soft peaks form.
In another bowl mix mascarpone cheese, vanilla
& remaining sugar. Fold in whipped cream, one
third at a time until incorporated.

Drain berries over a shallow bowl, reserving
juices. Dip ladyfingers into reserved juices, allowing
excess to drip off. Arrange in a single layer in bottom
of a 9 X 13" baking dish. Layer with half berries &
half mascarpone mixture - repeat layers, starting
with ladyfingers.
Refrigerate, covered, overnight.
If desired, top with additional berries before
serving. Serves 12

(recipe: tasteofhome.com)

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

Hope you're enjoying your day;

Hugs;

Pammie

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