Road Work

Today is Saturday and I can’t exactly say I got a GOOD night’s sleep. Why, you might ask. Well, our local DPW or Road Commission decided that they would resurface certain parts of our road. I should preface all of this by stating we live on a MAJOR highway (speed limit 45 MPH) – Yes, RIGHT IN FRONT OF OUR HOUSE. I assume they decided that working on the road in the NIGHT would be less trouble (traffic-wise), so they began last night – around 11 p.m. All night long: Beep-boop,  Beep-boop (backing up sounds), very LOUD grinding noises (them carving up the concrete to cut it) and all other very LOUD sounds associated with cutting concrete and pouring new. This morning found us with tons of orange barrels all up and down the road. During the night they had managed to carve out a good-sized area (a few houses down) and had poured a new slab – great! Earlier this morning I decided to go grocery shopping and guess where they were working then!? Right in front of the grocery store – BOTH entrances! That caused me to ‘use my noggin’ and remember there was a ‘back entrance’, which I found. Boy, are they industrious workers! The entire 3 block stretch from grocery store to way past our house was all blocked off (from a 4 lanes & a turn lane, to one lane, both ways). In about a half hour I will have to attempt to get out of our driveway to take youngest to work. A few minutes ago he asked if he should call his older brother to ask if he would pick him up at the street behind our house and then youngest would hop the fence and meet him at the back street for the pick up. (great thinking!) I guess since then the work crew has moved down a bit, so we will be able to get out of our driveway. Ah, the fun – sigh.

It’s another gorgeous 86 degree sunny day and our flowers are out in bloom. A few days ago I saw a hummingbird at our trumpet vine – that’s really exciting for me! This summer I find myself being very lazy when it comes to going outside – I just don’t WANT to! (I know – I can hear the voice of my chiropractor from a year ago giving me a lecture on just exactly how much sun I should get every day to make me healthy for the winter months. It develops Vitamin ??? – anyway, he said I really needed it! Just am NOT feeling the ‘love’ for the sun this year.)

Recipes? Yep, got a really great-sounding batch this time! Here ya go:

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

"JUICE" MUFFINS

2 C.  flour
1/4 cup + 1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 C. frozen orange juice concentrate,
   thawed, from 6 oz can, reserve remainder**
1/2 cup milk
1/3 cup margarine, melted
1 egg
 -------
Glaze:
1/4 C. reserved orange juice concentrate,
          thawed
1/4 cup sugar

Preheat oven 400 degrees F.
In medium bowl, combine first 4 ingredients.
Beat together juice, milk, butter and egg.
Blend well. Pour into flour mixture and stir
with fork just until dry ingredients are
moistened. Do not overbeat! Fill paper-lined
muffin cups 3/4 full. Bake at 400*F for 20 minutes.
Immediately remove from pans. Pierce top of each
muffin a few times with a toothpick. Combine
glaze ingredients in a saucepan; heat until sugar
is completely dissolved. Spoon hot glaze over
warm muffins. Glaze will crystallize on top as
the muffins cool. Makes 1 dozen muffins.
** This is easily adapted to frozen lemonade
concentrate, limeade concentrate, apple juice
concentrate, pineapple juice concentrate.
(recipe: 'loves music/loves to cook'
Desserts du Jour 7/8/11)
-----------------------------------------
Cheese Ball Salad 

1 (3 oz) pkg cream cheese, softened
1 1/2 C.(6 oz) shredded cheddar cheese
1/4 C. sour cream
1/4 C. minced chives or green onions
1/2 tsp. Worcestershire sauce
1 C. finely chopped walnuts
8 to 10 C. torn salad greens
1 medium cucumber, sliced
4 radishes, sliced
Italian salad dressing 

In a small bowl, combine first five ingredients;
chill for at least 30 minutes. Shape into 1/2-in.
balls; roll into walnuts. Just before serving,
combine salad greens, cucumber and radishes
in a large salad bowl. Add dressing; toss to coat.
Top with cheese balls.Yield: 8-10 servings.
(recipe: mmeadows-Recipes du Jour 7/8/11)
--------------------------------
WATERMELON PIE

1 can sweetened condensed milk
4 oz. frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust

Fold together milk and topping. Add lime
juice;  fold in watermelon balls, reserving
about 5 balls for garnish. Pour into graham
cracker crust. Place remaining watermelon balls
on pie to garnish. Chill at least 2 hours
before serving.
(recipe: Dot - Desserts du Jour 7/8/11)
------------------------------------------
Crockpot Creamy Chicken Tacos
Gluten Free And Kid Friendly

4-6 boneless skinless chicken breasts,
    thawed*
1 pkg gluten free taco seasoning
   (McCormick's is gluten free)
16 ounces salsa
1/2 cup brown minute rice
8-10 ounces sour cream

Place chicken breasts in crockpot, sprinkle
with taco seasoning and pour salsa
on top.Cover and turn on low for
6-8 hours or high for 4-6 hours.One
hour before you want to eat it, shred
all chicken with two forks; add rice
and sour cream.Stir, cover for last hour.
--
Note from Poster: When I started chicken,
I also added a can of green chilies in
addition to the salsa. In the last hour
of cooking, I also added a can of drained
and rinsed black beans along with the
sour cream and brown rice.
Source : allfreechickencasserolerecipes.com
 ---------------------------------------------
Hawaiian Ham Croissant

4 oz. whipped cream cheese
8 oz. crushed pineapple, drained
4 croissants, split
8 (1/4-inch) slices ham
lettuce if desired

Combine cream cheese and pineapple
in a small bowl. Spread 1 T. pineapple-
cream cheese filling on each cut surface
of croissants.To assemble sandwich,
layer bottom portion with ham slice,
1 T. filling, another ham slice and
croissant top.
Serves 4.
(recipe: Lou-Recipes Du Jour 6/24/11)
---------------------------------------
Honey Ice Cream

2 quarts half-and-half
1 1/2 cups honey
2 tablespoons vanilla extract

Stir together all ingredients, and pour
into freezer container of a 1-gallon
electric freezer. Freeze according
to manufacturer's instructions.
Pack with additional ice and
rock salt, and let stand 1 hour
before serving.
Makes about 3 quarts.
(recipe: Desserts du Jour 6/30/11)
-----------------------------------
Key Lime Pork Roast

2 lbs of Pork loin, boneless
2/3 C. Key Lime Juice
3 T. brown sugar
1 onion, chopped
3 T. ground ginger
4 cloves garlic, minced
1 tsp. of red pepper fakes
1 tsp. of salt
1 tsp. of pepper

Trim fat from pork roast. Cut
roast in half horizontally across
center. Meat should lay flat like an
open book. Place in plastic bag and
combine all ingredients in bowl.
Pour over meat in bag and refrigerate
for 2-3 hours.

Preheat broiler, place meat 5 to 7
inches from heat source and broil
for 20 to 30 minutes. Turn pork roast
and baste about every 10 minutes.
Discard unused marinade.
(recipe: Rick - Recipes du Jour 7/1/11
-----------------------------------
Chicken Macaroni Casserole

1-3/4 C. chicken broth
2 C. diced, cooked chicken
2 C. uncooked macaroni
2, 10-3/4-oz. cans mushroom soup
1/4 c. finely chopped onion
1/2 of one green pepper, chopped (optional)
1/2 lb. grated Cheddar cheese or Velveeta
1/2 tsp. salt

Preheat oven 350 degrees F.
Combine all ingredients and place into a greased
9x13-inch pan.Cover with foil and refrigerate
overnight.Remove foil and bake one hour, or
until brown and bubbly all over.
Serves eight.
(recipe: Joan-1_Comfort_Food digest)
---------------------------------
Bacon Ranch Potato Salad
 2 lb red potatoes,cut into bite-
    size pieces
 1 (16 oz) container sour cream
 1 (1 oz) pkg. ranch dressing mix
 1 1/4 cups cooked bacon, crumbled
 1 1/2 C. shredded Cheddar cheese
 2 bunches green onions,thinly sliced

Place potatoes into a large pot and
cover with salted water. Bring to a
boil over high heat,then reduce heat
to medium-low, cover, and simmer until
tender, about 20 minutes. Drain, then
run under cold water until cool.Combine
sour cream &ranch dressing mix in a small
bowl until well-blended. Transfer potatoes,
bacon, Cheddar cheese,  and green onions to
a large bowl. Stir in sour cream mixture
until well-coated. Cover and refrigerate
for about 2 hours before serving.
(recipe: Mary Free-Marys Recipe Exchange)
===================================
All those recipes are making me drool! I love great 
summer recipes!Well, I'd better go get some lunch, 
just noticed I'm hungry!
Have a great day!
Hugs;
Pammie
PS: Craft-wise - am working on the last set of 'already 
organized' afghan squares; looks like very soon I'll 
be dragging out all the many boxes & bags-ful of 
colorful squares and 'assembling' bags of 30-squares
each.Finished another knit premie baby hat, then 
organized my 'to go' knit bagin preparation of 
our next Knit Night. (stuff for premie hats & knit
dishcloths - quick, mindless knitting stuff).
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One CommentLeave a comment

  1. I hope the orange barrels leave your immediate area soon. I find just getting out of your driveway under normal conditions just scare the piss out of me sometimes. Have a great Sunday, breathe some outside air, and let the sunshine bathe you in vitamin D.


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