grammiepammie posted: " It's been in the high 80's all week; yesterday was our pick up for the Detroit Veterans Hospitals Baby Shower and it was REALLY HOT! We were at the park under a pavilion but there was little to no breeze so we roasted. Even with that said, my ladies "
It's been in the high 80's all week; yesterday was our pick up for the Detroit Veterans Hospitals Baby Shower and it was REALLY HOT! We were at the park under a pavilion but there was little to no breeze so we roasted. Even with that said, my ladies really came through. 214 items donated! This year there are 19 expectant Moms (these are Military veteran ladies!) and we had more than enough blankets, hats, sweaters & toys to cover them (with a lot of things for later, for other ladies, as well). I am always SO PROUD of these women in both my knit groups as they always give more than 100% when asked about working on a charity project.
Lots of good recipes to share:
Cherry 7-Up Fluff
15 regular-sized marshmallows (not mini) 1 (12 oz) can cherry 7-Up soda (pop) 1 (8 oz) pkg. cream cheese, softened 1 (3 oz) box cherry Jell-O mix (small box) 1 T. fresh lime juice 1 (16 oz) jar maraschino cherries, drained/ halved 3 bananas, sliced (do not slice until right before stirring in) * 1 (8 oz) tub Cool Whip, thawed = In a saucepan over medium heat combine marshmallows & cherry 7-Up - whisk together frequently until melted - remove from heat.
In large bowl using elec. mixer, combine cream cheese, cherry Jell-O mix & lime juice - mix until smooth. Slowly stir in marshmallow/7-Up mixture until well combined. Stir in drained maraschino cherry halves, drained mandarin oranges & sliced bananas. Stir in Cool Whip. (NOTE: DO not over-stir this or the mandarin oranges will break up too much). Cover with plastic wrap & refrigerate at least 4 hours.
Optional: garnish with a lime twist & a maraschino cherry on top. Serves 10
*If you don't want to use bananas: you could use diced peaches, diced pineapple or sliced grapes
1 lb. fresh sugar snap peas, (about 5 C.) trimmed 1 (16 oz) pkg. angel hair pasta 5 T. olive oil, divided 1 medium red onion, finely chopped 3 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. crushed red pepper flakes 1/8 tsp. coarsely ground black pepper 1 1/4 C. grated Parmesan cheese, divided - In 6 qt. stockpot, bring 16 C. water to a boil. Add peas; cook, uncovered, just crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot. In same pot, add pasta to boiling water - cook accordg. to pkg. directions. Drain, reserving 1 C. cooking water; return to pot & toss with 3 T. oil. In large skillet heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic & seasonings; cook & stir 1 minute-stir in peas & heat through. Toss with pasta, adding 1 C. cheese & reserved cooking water as desired. Sprinkle with remaining cheese. Serves 12 (3/4 C. each)
2 (15 oz, ea) cans whole kernel sweet corn, drained/rinsed 1 C. sweet peppers, chopped 1/2 C. red onion, chopped 1 C. chopped tomatoes (poster used grape tomatoes) 2 C. shredded cheese (poster used Colby/Monterey Jack mixture) 1 C. mayonnaise 1 (9 1/4 oz) bag Fritos Chili Cheese flavor, broken up to size you prefer 1/4 C. chopped cilantro - In large bowl mix all ingredients except Fritos & refrigerate a few hours. Add Fritos when you are ready to serve the salad & mix well. Serves 8
1 1/2 to 2 lb. boneless skinless chicken breasts, cut into bite-sized chunks 2 T. cornstarch 2-3 T. canola oil 1/2 C. honey 1 clove minced garlic 1/4 C. chicken broth 1 T. soy sauce 1 T. rice wine vinegar 1/4 tsp. onion powder 1/4 tsp. salt pinch red pepper flakes = In a large ziplock bag place chicken chunks with cornstarch. Seal & shake. Add a teaspoon of water, as needed, for cornstarch to form a light batter on chicken. (add more cornstarch, if needed, to thicken or if it won't stick to chicken.)
Heat a large nonstick skill & lightly coat with oil. Place chicken in skillet & cook 2-3 minutes until lightly browned; turn pieces & cook 2-3 minutes on opposite sides - place cooked chicken in crockpot. In a bowl mix remaining ingredients & pour over top of chicken. Cook on High 2-3 hours (or Low 4-6 hours) until chicken is fully cooked. Serves 4
NOTE: Keep chicken & sauce separate until ready to use. Add extra red pepper flakes to spice it up, if desired
1 lb. ditalini pasta, uncooked (or any type of small pasta you like) 1 large English cucumber, chopped (about 2 C.) 2 C. grape tomatoes, halved 1/2 large red onion, chopped 1 C. kalamata olives, pitted 1 C. Feta cheese, crumbled - Dressing:
1/2 C. extra virgin olive oil 1/3 C. red wine vinegar 1 T. lemon juice 1 tsp. crushed oregano 1 tsp. dried dill 1 tsp. garlic powder 1 tsp. sugar 1/2 tsp. salt 1/4 tsp. black pepper = Cook pasta accordg. to pkg. directions until tender. Drain & rinse with cold water until pasta is cool. In large bowl combine cucumber, tomatoes, onion, olives & Feta cheese - toss with cold pasta.
Dressing: In a bowl or Mason jar, combine all dressing ingredients. Whisk or shak until combined - toss with pasta & store in fridge until ready to serve. Toss one more time before serving. Serves 10
NOTE: Can be prepared up to 1 day ahead. Do not mix dressing with salad until at least 1 day before
24 red cherry tomatoes 12 yellow cherry tomatoes 24 bite-sized fresh mozzarella balls 36 small basil leaves 1 1/2 T. olive oil 1 tsp. Italian seasoning 1 1/2 T. balsamic glaze salt/black pepper, to taste - Using 12 6" skewers, thread tomatoes, basil & mozzarella balls on skewers in this order: red tomato basil mozz. ball yellow tomato basil = repeat this order on each skewer = In small bowl mix olive oil, Ital. season & salt/pepper. Arrange skewers on a plate & drizzle with olive oil mixture. Place balsamic glaze in a small ziplock bag. Snip one corner of bag & use bag to drizzle balsamic mixture over skewers. Serve. Serves 12
1 (9 inch) graham cracker pie crust 1/2 C. crunchy peanut butter 1/2 C. chocolate chips 1 (3.4 oz) pkg. vanilla instant pudding mix (can use banana or banana cream also) 1 C. milk 3 bananas, sliced Lemon juice 1 (8 oz) tub Cool Whip, thawed = In a small microwave-safe bowl add choc. chips & peanut butter. Microwave on High 35-40 seconds until creamy enough to mix together with a spoon - spread in bottom of pie crust. Place sliced bananas in a bowl & add lemon juice to keep them from turning brown.
In another bowl using elec. mixer, mix pudding mix with milk. Fold in bananas & refrigerate about 5 minutes until it starts to set up.
Spoon mixture into pie crust & spread evenly. Top with thawed Cool Whip (can garnish with extra banana slices or chocolate chips, if desired). Refrigerate a few hours before serving.
NOTE: You can also use crushed vanilla wafers to pudding along with bananas (then top with Cool Whip & some more crushed wafers). Can also add chopped nuts & add as garnish.
WordPress.com
No comments:
Post a Comment