Overdue – I know

It’s been a few days since last I posted and I really don’t have a good excuse! Monday was my 64th birthday; my husband & I went to Crackerbarrel restaurant for lunch. It was my first time there and I really enjoyed the food. Had rainbow trout, baby carrots, their hashbrown casserole (hashbrowns with onions & cheese) and (since it WAS my birthday) I splurged on dessert. Tried their Apple dumpling dessert: pie crust with apples, nuts & 2 scoops of vanilla ice cream. Don’t get all excited: it was good BUT WAY TOO SWEET for me! I had about 5 bites & gave it to my husband – he finished it off (happily).

Last night was Knit night & I collected the final donations of dishcloths for Log Cabin Days. (I took several photos to submit to our website BUT my camera battery died, so I’ll have to post there & here later) – sigh. The ladies  made a total of 60 dishcloths!

Tonight is my special needs group & we’re trying something new & different. Lois, our head teacher, found a lesson plan that is broken into five parts, dealing with five of Jesus’s features and attributes, starting with His eyes. This is rather difficult to explain but basically a person who is capable of drawing (me) starts a portrait while the other person is telling the lesson. Tonight begins with His eyes. The picture I found on line was the best I could come up with because all of the features required for the five lessons are His eyes, mouth, hands, feet and knees. We’ll see how it goes – I’m (naturally) nervous because I’m not used to drawing while people look on but Lois keeps reminding me: it’s our ‘kids’ – they’ll love it. (Basically you very lightly sketch in the picture, then while she’s telling the story I fill in the features, completing each part at the end of each week’s lesson, ending with a complete portrait in 5 weeks.)

This is the painting I’m using to draw from – the one I’ll be drawing is without the child on His lap and without the other people. (I only have about 15 minutes per lesson to do the drawing)

Lots more recipes for you:

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

Peanut Butter & Chocolate Eclair Dessert

1 (3.4 oz) vanilla instant pudding

1 3/4 C. cold milk

1/4 C. creamy peanut butter*

1 (8 oz) tub Cool Whip, thawed

24 honey graham crackers

6 oz. semi-sweet chocolate

3 T. butter

Beat pudding mix & milk in large bowl

with whisk 2 minutes. Add peanut butter;

mix well. Stir in Cool Whip. Layer 1/3

of grahams and half of pudding mix in

9 x 13 dish, breaking grahams as

necessary to fit. Repeat layers. Top

with remaining grahams. Microwave

chocolate & butter in microwavable

bowl on High 2 minutes or until

butter is melted, stirring after 1

minute. Stir until chocolate is

completely melted & mixture is well

blended. Spread over grahams.

Refrigerate 8 hours.

Serves 24.

*Dessert can also be made omitting

the peanut butter

——

TIP: to easily cut dessert into

serving pieces, use a sharp knife

with tip dipped in hot water after

each cut to warm & clean the blade.

(recipe: Kraft foods)

———————-

Grilled "Baked" Potatoes
 
 
4 baking potatoes (2 lb)
1 T. oil
1/2 C. sour cream
1/2 C. shredded Cheddar cheese
2 green onions, sliced
1/4 C. cooked & crumbled bacon

Heat greased grill to medium-
high heat. Pierce potatoes with
fork or small sharp knife; rub
with oil. Microwave potatoes on
microwavable plate on High 8
minutes or until tender, turning
after 4 minutes. Transfer from
plate to grate of grill. Grill
12-15 minutes or until potatoes
are crisp and lightly browned,
turning occasionally. Split
potatoes and serve topped with
remaining ingredients.
Serves 4

(recipe: Kraft foods)
-----------------------
Grilled Italian-Style Potato Salad
 
 
2 lb. unpeeled small red potatoes,
halved (about 6 C.)
1/3 C. water
2 cloves garlic, minced
1/4 C. zesty Italian salad dressing,
divided
1/4 C. mayonnaise
4 slices bacon, cooked & crumbled
4 green onions, thinly sliced

Heat grill to medium-high heat.
Microwave potatoes & water in 2 Qt.
covered microwavable dish on High
8 minutes; drain. Add garlic & 
2 T. dressing; toss to coat. Spoon
potato mixture onto center of large
sheet heavy-duty foil sprayed with
non-stick spray; fold to make
packet. Grill 20 minutes or until
potatoes are tender, turning 
packet over after 10 minutes.
Mix mayo and remaining dressing 
in large bowl. Add potatoes, bacon,
and onions; toss lightly. Serve
warm. Serves 8, 1 C. each

(recipe: Kraft foods)
--------------------
Sweet BBQ'd Chicken Kabobs
(grill)

1 lb. boneless skinless chicken*
breasts, cut into 1 1/2 inch pieces
2 C. fresh pineapple chunks (1 1/2
inch)**
1 red bell pepper, cut into 1 1/2 
inch pieces
1 green bell pepper, cut into 1 1/2
inch pieces
1/2 C. barbecue sauce
3 T. frozen orange juice
concentrate, thawed

Heat grill to medium-high heat.
Thread chicken alternately with
pineapple & peppers onto 8 long
wooden skewers, using 2 skewers
placed side-by-side for each
kabob. Mix bbq sauce & juice
concentrate; brush half evenly
onto kabobs. Grill 8-10 minutes
or until chicken is done, turning
& brushing occasionally with 
remaining sauce. Serves 4.

TIP: Soak wooden skewers in water
30 minutes before using. Wrap
ends with foil before
grilling to prevent them
from burning. If using metal
skewers, use just 1 metal
skewer when assembling each
kabob.

* Variation: can use 1 lb. skinless
salmon fillets, cut into 1-inch
chunks or 1 lb. uncooked peeled &
deveined extra-large shrimp
Reduce grilling time to 4-6 
minutes or until shrimp turn pink.

** Can substitute 1 (20 oz) can
drained pineapple chunks for 
fresh pineapple

(recipe: Kraft foods)
-----------------------
Asparagus Crostini
(appetizer)

Fresh ricotta
baguette slices
thinly sliced asparagus
salt & pepper
olive or truffle oil

Spread fresh ricotta on
toasted baguette slices,
then top with thinly sliced
asparagus. Season with salt &
pepper, drizzle with olive or
truffle oil.

(recipe: Food Network)
-------------------
BLT Sandwich Salad
 
 
For the salad:

1 head romaine lettuce, thinly
sliced (about 6 C.)
1/2 C. chopped red onion
2 Roma tomatoes, seeded & chopped
4 slices white bread
1 T. unsalted butter

For the Bacon:

1/4 C. packed light brown sugar
1 tsp. Hungarian paprika
grated zest of 1 lemon
1 tsp. black peppercorns,
crushed in a bag with a mallet
6 strips center-cut bacon
6 sprigs fresh thyme

For the dressing:

1/2 C. mayonnaise
1-2 T maple syrup
4 tsp. whole-grain mustard
1 T. fresh lemon juice

Preheat oven 350 degrees F.
Combine lettuce, onion & 
tomatoes in large bowl; set
aside. Cut bread into crouton-
sized cubes. Melt butter in
a skillet over medium heat.
Add bread cubes; toss to coat,
until golden, about 6 minutes.
Set aside to cool.

Making the bacon: Mix brown
sugar, paprika, lemon zest &
crushed pepper in a small bowl.
Add bacon, press to coat on both
sides. Line a baking sheet with
parchment paper; place thyme springs
on parchment paper, then lay a strip of
bacon on top of each sprig. Bake until
bacon is caramelized & crisp, about
20 minutes. Let cool slightly on sheet.
Cut bacon into bite-sized pieces using
scissors; add to bowl with lettuce.
Discard the thyme.

Making the dressing:

Whisk mayonnaise, syrup, mustard &
lemon juice in a medium bowl. Add
dressing to salad & toss. Sprinkle
croutons on top. Serves 4-6

(recipe: Food Network)
---------------------
Poached Egg Salad
 
 
8 eggs
2 medium leeks, thinly sliced
2 C. seedless red grapes
2 T. cider vinegar
salt & pepper, to taste
4 slices crusty bread, toasted
1 (10 oz) pkg Italian mixed
salad greens (romaine & radicchio)
2 oz. blue cheese, crumbled

In large skillet pour water to halfway
up sides. Bring water to simmering. One
at a time, break an egg into measuring
cup. Hold lip of cup close to water;
carefully slide egg into water, allowing
each egg equal space in pan. Simmer,
uncovered, 3-5 minutes, until whites are
set and yolks begin to thicken but are
not hard. In second skillet, cook leeks
& grapes over medium heat in 2 T. hot
olive (or canola) oil 4 minutes, just
until leeks are tender and grape skins
burst. Remove from heat; add vinegar.
Sprinkle with salt & pepper. With 
slotted spoon, transfer eggs to
toast; serve with greens, leeks,
grapes & cheese. Serves 4.

(recipe: RDJj 06/08/12)
-------------------------------
Caramel Brownie Cake
 
 
1 (19.4 oz)box family-size fudge
brownie mix
1/4 C. water
1/2 C. vegetable oil
3 large eggs
3/4 C. caramel ice cream topping,
divided
1 (8 oz) extra creamy Cool Whip,
thawed
1/2 C. finely chopped peanuts
15 maraschino cherries with stems,
well drained

Preheat oven 350 degrees F.
Spray 9 x 13 baking pan with 
non-stick spray. Combine brownie mix, 
water, oil & eggs in large bowl.
Stir 50 strokes; spread in prepared
pan. Bake 28-31 minutes; cool 30
minutes.
Poke holes, about 2 inches apart,
in warm brownies with handle of
wooden spoon. Use 1/2 C. caramel
topping to fill the holes, then
spread remaining caramel over top
of brownies. Fold 1/4 C. caramel
topping into Cool Whip; spread
evenly over brownies. Sprinkle top
with chopped peanuts & chill 30
minutes. Top each piece with a
maraschino cherry before serving.
Makes 15 servings.

(recipe: Pillsbury coupon/ad)
===============================
I'm sure your weather is 'up there'
as far as the temperatures go - it's
been in the high 80s to low 90's;
I understand it's supposed to get a 
little cooler for the weekend - sure
hope so since I'll be sitting under
a pavillion for 8 hours Sat. and 
about 5 on Sunday! Enjoy your day!

Hugs;

Pammie
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Published in: on June 20, 2012 at 12:50 pm  Leave a Comment  

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