Can you believe it - here we are in JULY already!?! Today is somewhat pleasant - went to the park to knit with my ladies (8 total) and had a nice time. It's warm out 85 degrees F. (almost muggy, little breeze). We're supposed to get a rain or thunderstorm before 8 p.m. but it's already 4:55 so we'll see. One of my knit ladies volunteers at our local Senior Center and she brought another huge bunch of free yarn. Wouldn't you know - I was in 'need' of cream colored yarn; ended up with enough to do 2 projects! With all the free yarn we are given, we don't need to buy any very often which is GREAT!
Magic Lemon Cobbler
1/2 C. butter (1 stick)
1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 C. sugar
1 C. buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1 (21 oz) can lemon pie filling
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Preheat oven 350 degrees F.
Place butter in a 9 X 9" square baking dish;
place in oven to melt for 3-4 minutes until
fully melted - remove from oven.
In medium bowl whisk flour, baking powder &
salt. Add sugar & whisk to combine. Add
buttermilk, vanilla & lemon extracts - whisk
just to combine.
Pour batter evenly over melted butter in
pan - do not stir. Spoon lemon pie filling
over batter.
Bake 45-55 minutes until edges are golden
brown. Cool slightly before serving.
Serves 6
(recipe: kithcnefunwithmy3sons.com)
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Honey-garlic Shrimp Fry
2 tsp. vegetable oil/divided
1 1/4 lb. large shrimp - peeled/deveined
2 1/2 C. broccoli florets
4 cloves garlic, minced
1/4 C. water
1/4 C. soy sauce
3 T. honey
2 tsp. corn starch
salt/black pepper, to taste
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Cooked rice to serve 4
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In large skillet add 1 tsp. oil over
medium-high heat. Add broccoli - cook
4-5 minutes until tender. Remove from
pan; place on plate & cover to keep warm.
Wipe pan clean with a paper towell & turn
heat to high.
Add remaining tsp. oil to pan.
Season shrimp with salt/pepper & place in pan.
Cook 3-4 minutes, stirring occasionally, until
pink & opaque. Add garlic & cook 30 seconds.
Add broccoli back to pan.
In a bowl whisk water, honey & soy sauce.
In small bowl whisk cornstarch with 1 T. cold water.
Pour soy sauce mixture over shrimp/vegs & cook
30 seconds.
Add cornstarch mixture & bring to boil. Cook 1
minute until sauce has just started to thicken.
Serve immediately over cooked rice
Serves 4
(recipe: dinneratthezoo.com)
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Pea & Peanut Salad
(1-2 hour chill time)
3/4 C. mayonnaise
2 T. minced green onions
1 T. lemon juice
1 (10 oz) pkg. frozen peas
10 oz. Spanish peanuts
(you could also use salted peanuts)
-
In large bowl mix first 3 ingredients;
Chill 1-2 hours.
Run hot water over peas to defrost
them. Drain well & chill until cold.
In large bowl mix peas & peanuts.
Stir dressing into mixture & serve
immediately. DO NOT mix dressing
in early)
Serves 6
(recipe: food.com)
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Crockpot Fiesta Chicken
1 to 1 1/2 lb. boneless skinless chicken breasts
(can use thighs)
1 (16 oz) can black beans, drained/rinsed
(can use pinto or kidney beans)
1 (14-16 oz) can whole kernel corn, drained
1 (16 oz) jar salsa (your choice as to heat level)
1 (8 oz) pkg. cream cheese, cubed
=
Cooked rice or warmed tortillas - to serve 6
=
Place chicken in crockpot - add beans, corn &
salsa.
Cover & cook on High 3-4 hours (or Low 6-8 hours).
until chicken shreds easily with a fork.
About 30 minutes to 1 hour before serving:
Remove chicken & shred - place back in crockpot.
Add cream cheese. Cover & cook about 30
minutes until cheese has melted.
Just before serving; stir until well combined.
Serve over rice or warmed tortillas.
Serves 6
NOTE: can also add a packet of taco seasoning
mix - stir in with chicken before cooking
(recipe: lovebakesgoodcakes.com)
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Cheddar Herb Potatoes
3 large Idaho potatoes (5 medium),
peeled/sliced 1/3-inch thick
3 fresh basil leaves, finely chopped
2 fresh chive blades, finely chopped
1 sprig rosemary, finely chopped
1 (10 3/4 oz) can cream of mushroom soup
1/2 C. milk
3 T. butter
1/2 small white onion, chopped
1 C. sharp Cheddar cheese, shredded/divided
salt, to taste
=
Preheat oven 350 degrees F.
Spray a 9 X 13" baking dish with
nonstick cooking spray.
Place potatoes in large bowl; combine
herbs, soup, milk, butter, onions & cheese.
Line bottom of prepared dish with half of the
potatoes. Sprinkle with salt then pour half
the soup mixture over - repeat, ending with
remaining cheese evenly on top.
Bake, covered, 45 minutes
Uncover & bake 10-15 minutes longer
until potatoes are fork-tender.
Serves 6
(can use dried herbs if you don't have fresh)
(recipe: mrfood.com)
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Mediterranean Crab Salad
16 oz. crabmeat
1/2 C. sliced black olives
7 oz. roasted red peppers
6 C. mixed greens
4 oz. goat cheese or Feta cheese,
crumbled/divided
2 oz. fresh squeezed lemon juice
1 1/2 tsp. Dijon mustard
1/4 C. shallots or green onions,
chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried oregano
2/3 C. olive oil
1 (6 oz) jar artichoke hearts, drained/
quartered
=
In large bowl whisk lemon juice, mustard,
shallots/gr. onions, salt/black pepper &
oregano. Gradually whisk in olive oil.
Remove/reserve 1/3 C. dressing.
Add to the remaining dressing in bowl:
crabmeat, artichokes, olives & roasted
peppers.
In bowl place greens & half of goat/feta
cheese. Drizzle with reserved 1/3 C. dressing
- mix lightly until leaves are evenly coated.
Serves 4
(recipe: mydailymoment.net)
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Salted Caramel Bars
1 C. butter, softened
1 C. sugar
1 1/2 C. powdered sugar
1/2 C. sour cream
1 T. vanilla
3 1/2 C. flour
1 (14 oz) bag caramels, unwrapped
(or 11 oz bag unwrapped caramel bits)
1/3 C. heavy cream (or milk)
1/2 tsp. vanilla
2 tsp. coarse sea salt
=
Preheat oven 325 degrees F.
Line a 9 X 13" baking dish with
parchment paper or foil - lightly
spray with nonstick cooking spray.
In large bowl using elec. mixer, cream
butter, sugar & powdered sugar. Add
sour cream, vanilla - mix until combined.
Mix in flour & combine until it forms a
soft dough.
Press half of the dough into bottom of
prepared baking dish. (refrigerate other
half of dough)
Bake crust 15 minutes
(While crust is baking):
In a microwaveable bowl, microwave
caramels, heavy cream & 1/2 tsp. vanilla
1 minuet. Stir until smooth (adding more
time in 30-45 second intervals as needed).
Try to get mixture as smooth as you can,
depending on type of caramel. Pour
melted caramel evenly over hot crust &
lightly sprinkle with 1 tsp. coarse sea salt.
Remove remaining dough from fridge;
crumble mixture on top of caramel in dish.
Return dish to oven.
Bake 25-30 minutes until filling is bubbly &
top is firm. Add remaining 1 tsp. salt AFTER
bars are cooled, but before cutting.
Let them cool completely before cutting into
small squares.
Serves 30
(recipe: butterwithasideofbread.com)
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I asked my knit ladies if they had any plans for the Fourth - all of them said - No, staying home. Me too. Actually I haven't even thought of anything 'special' for our dinner that day - oh well, I know we won't go hungry!
Hugs;
Pammie
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