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grammiepammie

Jul 31

Well, I survived the 2-day Ice Cream Social; the weather was pleasant (a few sprinkles but not enough to actually go indoors). All-in-all 10 of my people came; we had free Klondike bars and apples (some of us tried a BBQ food truck - I had a kielbasa on a bun with onions & peppers/BBQ sauce - $5 - VERY BIG/VERY GOOD!) Next group 'fun thing' August 19th for our annual Yarn Swap (that's where we all bring any knit/crochet-related things & everything is up for grabs. I've ended up with a LOT of free yarn in years past - lots of fun convincing others they really NEED this yarn! hehehe - leftovers get passed on to several senior centers for their knit groups.

During our first day my husband's cousin, her daughter & son-in-law stopped by - they live in Los Vegas and I haven't seen them in probably 5 years (it's been a good 10-15 years for my husband!) We had a GREAT time chatting; I was SO glad he got to see his relatives!

Decadent Coconut Custard Pie

2 eggs
1/2 C. butter, cut into small cubes
1 C. sugar
2 T. flour
3/4 C. milk (any kind)
1 C. plus 3 T. flaked coconut
1/2 tsp. vanilla
1 (9 inch) deep dish frozen pie crust
defrosted at room temp 10 minutes

Optional topping:
Whipped Cream
=
Preheat oven 350 degrees F.

In large bowl beat eggs lightly.
Add butter cubes to bowl. Using an
elec. mixer on Medium speed, mix
eggs, butter & sugar - mix until
blended. Add in flour - blend again.
Add milk - blend again. Stir in 1 C. coconut
& vanilla - pour into pie crust & top
with remaining 3 T. coconut flakes

Bake 45-50 minutes until firm

Let cool 1 hour before slicing & serving.
Top with whipped cream if desired.
Serves 8

(recipe: tastingtable.com)
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Chicken Pockets

3/4 C. green onion, chopped
3/4 C. mayonnaise
3 T. lemon juice
3 cloves garlic, minced
2/3 C. butter, melted
12 phyllo dough pastry sheets,
thawed*
6 chicken breast halves, deboned/
skinned
2 C. Parmesan cheese, grated
1 dash salt & pepper
=
NOTE: Thaw phyllo dough in pkg.
8 hours in fridge, then let stand
2 hours before using.

Once opened & unrolled, place a
slightly damp towel over it to prevent
it drying out.
-
Preheat oven 375 degrees F.

In a bowl mix green onion, mayo,
lemon juice, 2 cloves garlic.

In a small bowl combine remaining
garlic with melted butter

Place 1 sheet phyllo dough on a
cutting board & brush with about 2 tsp.
garlic butter. Arrange a second sheet
on top & brush with butter.

Lightly sprinkle 1 piece chicken with
salt/pepper & spread 1 side with mayo
mixture. Turn over 1 corner of phyllo &
top with more mayo mixture (about 3 T. in all).
Roll corner of phyllo over chicken; fold side
over top & roll again. Fold opposite corner
over then roll up - place on an ungreased
baking sheet - repeat (spacing packets slightly
apart).

Brush tops of all packets with remaining
garlic butter & sprinkle tops with Parm.
cheese.

Bake 20-25 minutes until golden.
Serve hot.
Serves 6

(recipe: mydailymoment.com)
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Baked Beef Flautas with Queso Dip

Flautas:

1 lb. lean ground beef
1/2 onion, diced
1 T. taco seasoning mix
1/2 C. water
10 soft taco or fajita-sized flour tortillas
olive oil

Queso Dip:

1 (10 oz) can Ro*Tel original diced tomatoes &
green chiles, undrained
1 (16 oz) block Velveeta cheese, cut into
1/2-inch cubes
=
Preheat oven 425 degrees F.
Spray a large baking sheet with
nonstick cooking spray.

In medium pan over medium-high heat,
brown gr. beef. Add onion - cook 3-4
minutes. Stir in taco seasoning & water;
stir & bring to a simmer. Simmer 6-8 minutes
until liquid has evaporated.

For Each Flauta:

Spoon about 3 T. meat mixture onto a tortilla.
Roll each tortilla up tightly & place, seam-sides
down, on baking sheet - repeat with meat &
tortillas.

Spray tops of flautas with nonstick cooking
spray (or brush tops with olive oil)

Bake 10 minutes; flip over, spray 'tops' with
additional cooking spray (or brush lightly
with olive oil). Bake another 5 minutes until
golden brown.

While flautas are baking:

Queso Dip:
In medium saucepan add tomatoes, undrained &
Velveeta cubes. Cook over medium heat 5 minutes
until Velveeta has melted completely & mixture
is blended, stirring frequently.

Serve flautas with warm queso dip
Makes 10

(recipe: momontimeout.com)
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Garlic & Herb Spaghetti Squash

1 large spaghetti squash (or 2 medium)
butter
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
fresh parsley (optional)
fresh basil (optional)
=
Preheat oven 425 degrees F.

Using a sharp knife, pierce the squash in
several random places.

Microwave 3 minutes (makes skin much
easier to cut)
Carefully remove from microwave. (wrap
with kitchen towel) Using a sharp knife, cut
both ends of squash off. Slice squash down
the center (makes 2 halves) - scoop out the
seeds.

Line a large rimmed baking sheet with
parchment paper. Place squash face-down
on sheet.

Bake 30-40 minutes unitl squash is soft when
pierced with a fork.
Remove pan from oven & turn each squash
over (peel sides down). Bake an additional
15 minutes until insides are soft & easily
shreddable with a fork.

Remove pan from oven. Use a fork to 'fluff up'
the insides. Add a little bit of butter to each
half & sprinkle remaining seasonings on top -
toss to combine. Serve with parsley & basil,
if desired.
Makes 7 large servings

(recipe: jamiecooksitup.net)
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Lemon Tarragon Pasta Salad

Salad:

1 (16 oz) box bowtie pasta
2-3 C. red grapes
1 C. celery, sliced thin
1/2 C. sliced almnds
1/3 C. green onions, chopped
2 C. rotisserie chicken, chopped

Dressing:

1 1/4 C. mayonnaise (not light)
1/2 tsp. onion powder
2 lemons, juiced & zested
1/2 tsp. salt
2 T. fresh tarragon, minced
1 T. sugar
2 T. honey
=
Cook pasta accordg. to pkg. directions;
pour into a colander & run cold water over
them to lower temperature.

In large bowl add drained pasta, grapes, celery,
almonds, green onions & chicken.

Dressing:

Place minced tarragon in a small bowl (or
glass measuring cup). Add zest & juice of
lemons, mayo, onion powder, salt, sugar &
honey - stir well to combine. (taste & adjust
sugar, if more is needed)

Pour half of dressing over salad & stir to
combine. cover salad & dressing.

Chill 1-2 hours.
Pour rest of dressing over salad just before
serving - stir to combine flavors. (you can
also add a few fresh tarragon leaves on top
for garnish, if you choose).
Serves 10-12

(recipe: jamiecooksitup.net)
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Honey Peach Pound Cake

1 C. butter, softened
2 C. sugar
6 eggs
1 tsp. almond extract
2 tsp. vanilla
3 C. flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. sour cream
3 C. fresh peaches, peeled/chopped
4 T. butter, softened
1/4 C. sugar

Honey Glaze:

2 C. powdered sugar
1/3 C. honey
1 tsp. vanilla
3 T. milk
dash salt
=
Preheat oven 350 degrees F.
Place rack in center of oven
Generously butter a Bundt pan
with butter then dust with sugar.

Using elec. mixer, beat 1 C. butter &
2 C. sugar for 1 minute until creamed
together.

Add eggs, one-at-a-time, beat 2 additional
minutes. Add almond & vanilla extracts -
mix just until combined.

In separate bowl toss flour, baking soda &
salt.

Add dry ingredients to wet, alternating with
sour cream - mix just until combined. Fold
peaches into batter. Carefully spread batter
in prepared pan.

Bake 55-60 minutes until a toothpick inserted
into center comes out clean (be sure not to
over bake)

Remove from oven & allow to stand 15 minutes
to cool

Carefully slip a knife between the pan & cake to
loosen it. Place a cooling rack on top of pan &
invert pan. Allow cake to cool completely on rack

Glaze:

In a large glass measuring cup add powdered
sugar, honey, vanilla, milk & salt - whisk to
combine. (if it's too thick, add a bit more milk/
if it's too thin, add a bit more powdered sugar).
Drizzle glaze over top of cake.
Serves 12-15

(recipe: jamiecooksitup.net)

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So far this week is shaping up to be rather busy (I'm lucky I only have one day to babysit BUT it's for almost 7 hours!) Oh well - life goes on, right?

Enjoy your day!

Hugs;

Pammie