Gonna be a WARM week!

grammiepammie

May 30

It is now 76 degrees out! AND - it's supposed to get up to 90 on FRIDAY! WOW! Good thing we have air conditioning (AND my son does, too - since I'll be babysitting Friday at his house!)

Lovely weather for the holiday - we stayed home; I made BBQ pork ribs, baked beans & potato salad (also cooked a pork roast which I shredded to make BBQ pork sandwiches for this week). We will NOT be starving - there's LOTS of leftovers in the fridge (the ribs are gone but there's still leftover spaghetti, meat & potato pie & the rest from yesterday).

I also took the time yesterday (since it was a holiday & I didn't have to babysit or go anywhere) to try something new! I call him my Chubby Bunny

It was a fun knit (his tummy doesn't look very pudgy in the picture but he's really ROUND - I also put a fuzzy tail on him). Somehow knitting baby toys has become my 'fun place' - I find myself looking up other patterns to try - these, of course, will all be donated to the various charities. It's a 'Win/Win' situation: people give me free yarn and I get to PLAY with it and then donate it - what fun!

Spiced Carrot Cake

1/4 C. vegetable oil
1 C. flour
1 tsp. baking soda
1/2 tsp. ground cardamom (OR)
1 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1/2 C. granulated sugar
1/3 C. light brown sugar, packed
1/3 C. plain yogurt
1 C. carrots, finely shredded/packed
=
Powdered sugar - garnish on
top of cake
=
Preheat oven 350 degrees F.
Spray a 8-inch round cake pan with
nonstick cooking spray. Place a round
of waxed or parchment paper in bottom
of oiled pan - brush paper with oil (or
spray) & dust with flour, tapping off
excess.

In medium bowl whisk 1 C. flour, baking
soda, cardamom(cinnamon) & salt.

In separate small bowl whisk eggs,
gran. sugar, brown sugar, yogurt &
1/4 C. oil - until smooth.

Gently mix egg mixture into dry ingredients
until moistened, being careful not to over mix.

Mix in carrots - transfer batter to baking pan.

Bake 40-45 minutes until a toothpick inserted
into center of cake comes out clean (if cake
is browning too quickly, tent cake with foil).

Cool cake in pan 15 minutes.

Turn cake out of pan & remove paper. Place
cake on a rack to cool completely, right-side-
up. When cooled, dust top with powdered
sugar.
Serves 8

(recipe: heartlandcooking.com)
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Fajita Chicken Casserole

4 C. cooked/shredded chicken (about
3 large breasts)
2 C. Instant rice
1 (10.5 oz) can cream of chicken soup
1 C. sour cream
1 C. frozen/diced onion & bell pepper blend
1 (10 oz) can diced tomatoes with chiles
(like Ro*tel), undrained
1 1/2 C. chicken broth
1 (1.12 oz) pkt. Fajita seasoning (poster
uses McCormick)
2 C. shredded Mexican-blend cheese
=
Preheat oven 350 degrees F.
Spray 9 X 13" baking dish with
nonstick cooking spray.

In large bowl combine chicken, uncooked
rice, soup, sour cream, onion/pepper mixture,
tomatoes w/chiles, broth, fajita seasoning & about
half the cheese - mix to combine. Pour into
prepared baking dish & spread evenly.
Cover tightly with foil.

Bake 35-45 minutes until rice is tender.
remove from oven, top with remaining
cheese & return to oven until cheese is
melted. Serves 6-8

(recipe: southernbite.com)
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Crustless Spinach Ricotta Quiche

2 pkgs. frozen spinach, thawed (or
12 C. fresh - steamed until just wilted/
frozen - thaw then steam about 5 minutes)
2 tsp. olive oil
1/2 C. finely chopped onion
1 C. ricotta cheese (can use part
skim or low fat)
2 whole eggs, beaten
1/2 tsp. dried dill
1/4 tsp. black pepper, to taste
1/4 tsp. salt, to taste
1 pinch nutmeg
3 plum tomatoes, seeded/chopped
(1 C.)
1 T. grated Parmesan cheese
=
Preheat oven 350 degrees F.
Spray a 9 inch pie plate with
nonstick cooking spray.

Press water out of cooked spinach.

In small skillet heat oil & cook onions
until soft but not brown.

In large bowl combine ricotta, eggs,
dill, pepper & nutmeg. Add drained
spinach, tomatoes & onions - mix
thoroughly & place in prepared pie plate.
Sprinkle Parm. cheese on top.

Bale 30-35 minutes

Let cool 5-10 minutes before cutting/serving.
Serves 6

(recipe: food.com)
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4-Ingredient Tortellini Bake

1 (27 oz) pkg. refrigerated cheese tortellini
1 (24 oz) jar marinara sauce
3/4 C. grated Parmesan cheese
1 C. shredded Mozzarella cheese
=
Preheat oven 425 degrees F.
Spray a 9 X 13" baking dish with
nonstick cooking spray.
Bring a large pot of salted water to a boil;
add tortellini & cook 7-9 minutes; drain &
return to pot. Add marinara sauce & Parm.
cheese - stir to combine. Pour into prepared
baking dish & sprinkle mozz. evenly on top.
Bake 11-13 minutes until cheese melts &
dish gently bubbles at edges. Check to see
if tortellini is fully cooked - remove from oven
(or) add more baking time, as needed.
Allow dish to rest 10 minutes before serving.
Serves 10

(recipe: yummly.com)
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Crockpot Simple Saucy Potatoes

4 (14 1/2 oz, ea) cans sliced
potatoes, drained
2 (10 3/4 oz, ea) cans cream of
celery soup, undiluted
2 C. sour cream
10 strips bacon, cooked/crumbled/
divided
6 green onions, thinly sliced
(optional: chopped chives/
coarse cracked black pepper)
=
Place potatoes in a 3 qt. crockpot.
In a bowl combine next 4 ingredients,
reserving 1/3 C. bacon - pour
mixture over potatoes & mix well.

Cover & cook on High 4-5 hours
Top with reserved bacon & (if desired)
optional chives/pepper)
Serves 12

(recipe: tasteofhome.com)
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Cilantro Lime Shrimp

1 1/2 lb. peeled/deveined jumbo shrimp
1/4 plus 1/8th tsp. ground cumin
kosher salt/black pepper, to taste
2 tsp. olive oil
5 cloves garlic, crushed
2 T. lime juice (from 1 medium lime)
3-4 T. fresh cilantro, chopped
=
Season shrimp with cumin, salt/pepper.

Heat a large nonstick skillet over medium-
high heat. Add 1 tsp. oil to pan & half the
shrimp - cook, undisturbed 2 minutes. Turn
shrimp over - cook until opaque through,
about 1 minute - transfer to a plate.

Add remaining 1 tsp. oil & remaining shrimp
to pan - cook, undisturbed, 2 minutes. Turn
shrimp over; add garlic - cook about 1 minute
until shrimp are opaque. Return first batch of
shrimp to skillet - mix well so garlic is evenly
incorporated.

Remove pan from heat; squeeze lime juice
over all. Add cilantro & toss well to coat.
Serves 6 (2/3 C. each)

(recipe: skinnytaste.com)
-----------------------

One-Happy-Lady Potato Salad

1 clove garlic, peeled
3 lbs small red potatoes, quartered
2 T. cider vinegar, divided
1 1/2 tsp. salt, divided
6 hard-boiled large eggs, divided
1 C. mayonnaise
1/2 C. sour cream
1 T. Dijon mustard
1/2 tsp. paprika (optional), plus
more, to taste, for garnish
1/4 tsp. black pepper
1 medium sweet onion, finely chopped
2 ribs celery, finely chopped
2 T. fresh parsley, minced
=
Skewer garlic clove with a toothpick (this will
make it easier to find after cooking)

In a large Dutch oven place potatoes, 1 T.
vinegar, 1 tsp. salt & garlic. Add enough
water to cover potatoes - bring to a boil.
Reduce heat & simmer 10-12 minutes until
tender. Drain & reserve the garlic.

Remove toothpick & crush garlic.
Chop 5 of the eggs.

In a large bowl whisk mayo, sour cream,
mustard, paprika, pepper, crushed garlic,
remaining vinegar & remaining salt. Stir
potatoes, chopped eggs, onion & celery
into mixture.

Refrigerate about 4 hours until cold.

Just before serving, slice remaining egg &
arrange on top of salad along with parsley &
extra paprika.
Serves 12

(recipe: heartlandcooking.com)
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Pineapple Chewy Bars

1 1/2 C. sugar
2 eggs
1 (20 oz) can crushed pineapple
with juices
2 C. flour
1 tsp. baking soda
1/2 tsp. salt

Frosting:

1/2 C. heavy cream
3/4 C. butter
1 1/2 tsp. vanilla
1 C. sugar
1 (8 oz) can crushed pineapple,
fully drained
=
Preheat oven 350 degrees F.
Spray a 9 X 13" baking dish with
nonstick cooking spray.

In large bowl mix sugar, eggs &
20 oz pineapple with juice. Add
flour, baking soda & salt - mix well &
pour into prepared baking pan.

Bake 43-45 minutes.

(prepare frosting as cake bakes)

Place all frosting ingredients in a small
saucepan. Stirring continuously, cook
over medium heat 8-10 minutes until
thickened.

Once cooled, use a fork to poke holes
all over top of cake. Pour frosting over
top.
Chill until ready to serve.
Serves 12

(recipe: 12tomatoes.com)

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Hope you are able to enjoy the SUMMER weather!

Stay cool & safe;

Hugs;

Pammie