Happy Saturday!

It’s a chilly 50 degrees at 9:05 a.m.; have the house heat on and just relaxing in my jammies for now. Yesterday I ventured out for the first time after surgery, driving myself to my regular doctor’s appointment. It was just a ‘let’s review all the post-surgery information”, so that was OK. Last night I decided I felt well enough to go to my special needs group Gym Night; it worked out well. I made sure to not ‘over -do’, no lifting but managed to help stuff 80 hot dog buns, apply condiments & chili to the kid’s hot dogs, dish out chips, pour pop – that kind of thing. By the time I got home around 9 a.m., I was more than ready to take a ‘sit’ and chill a little. The kids were glad to see me, as I stayed home Wednesday (Music/Birthday night); they were told I had some ‘lady troubles’, so they accepted that.

Not much going on today; I might take youngest to our local mall to get a backpack (couldn’t exactly do that before). If you know me, you know I hate crowds/malls (I have Agorophobia-fear of crowds), so this will be a quick ‘in and out’ – fortunately he knows exactly which place & backpack he wants, so we should be able to accomplish this task relatively fast. Being that it’s a Saturday will not help, as most school-age kids love to just hang out at the mall, but we’ll see.

Found some really tasty-sounding recipes – lots of ‘warm your tummy, fill your innards’ Fall recipes!

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

Fresh Apple Coffee Cake (crockpot)
2 C. biscuit mix
2/3 C. applesauce
1/4 C. milk
2 T. sugar
2 T. butter or margarine — softened or melted
2 apples — peeled, cored and diced
1 tsp. cinnamon
1 tsp. vanilla
1 medium egg — lightly beaten
1/4 C. biscuit mix
1/4 C. brown sugar
2 T. firm butter or margarine
1 tsp. cinnamon
1/4 C. chopped nuts — if desired

Combine first 9 ingredients. Spread in a
lightly greased 3 1/2 quart crockpot
(or spread in a lightly greased baking dish which
fits in a larger sized crock pot). Combine streusel
ingredients with a fork or pastry blender;sprinkle
over batter. Cover and cook on high for about
2 1/2 hours,until a toothpick inserted in the
center comes out clean.
(recipe: Carolsrecipes-Slowcooker Digest)
—————————————————-

Easy Potato Soup 

16 oz. Ore Ida frozen hash brown potatoes
4 cans of chicken broth
1 pkg. McCormick country gravy mix

Cook potatoes in a large pot with non
stick spray for about 10 min. Add chicken
broth. Prepare gravy according to the pkg.
in a separate pot then add to the soup.
Simmer all ingredients for 20-30 min.  
(recipe: Sandy-Marys Recipe Exchange)
---------------------------------
Slow Cooker Chicken Breasts

 5 boned and skinned chicken breast halves
 1 large onion, diced
 3 large baking potatoes, diced
 2 T. butter or margarine
 2 cans reduced fat cream of chicken soup,
      condensed
 1/2 C. dry sherry
 1 tsp.  tarragon
 1 tsp.  worcestershire sauce
 1/4 tsp. garlic powder, or garlic salt
 4 oz. canned mushrooms, drained

 Rinse chicken breasts and pat dry; place in
 slow cooker. Add onion and potatoes.
 In a saucepan, combine remaining ingredients
 and heat until smooth and hot; pour over chicken
 breasts. Cover and cook on low setting for
 8 to 10 hours.
 (recipe: Peg-Marys Recipe Exchange)
 ---------------------------------------------------
Pork Chops with Pears

 1 can (15 oz) pear halves
 6 bone-in pork chops (3/4 inch thick)
 3 T. butter
 1/3 C. packed brown sugar
 1 tsp. prepared mustard

 Preheat oven 350 degrees F.
 Drain pears, reserving juice; cut pears into
 slices and set aside. In large skillet, brown
 pork chops in butter. Transfer to a greased
 13-in. x 9-in. baking dish. In small bowl,
 combine brown sugar, mustard and reserved
 pear juice. Pour over chops; top with pear slices.
 Bake, uncovered, 40-45 minutes or until a meat
 thermometer reads 160°. Yield: 6 servings.
 (recipe: Peg-Marys Recipe Exchange)
 ------------------------------------------------
Deep South dirty rice

 1 pound ground beef
 1 large onion
 1 cup of rice, uncooked
 3 cloves garlic
 2 peppers
 1/4 pound chicken livers, chopped, optional
 1 tablespoon Worcestershire sauce
 Handful of chopped green onions
 Salt & pepper, to taste

 Sauté vegetables in bacon, fat, or margarine
 until tender. Brown ground beef (and chicken livers).
 Combine all ingredients in one pot and cover with water.
 Boil about 1 minute while stirring. Cover, reduce heat,
 and simmer for about 25 - 30 minutes until rice is fluffy.
 (recipe: Joan-1_Comfort_Foods)
 ----------------------------------------
Stroganoff Soup

1 lb bulk country sausage
1 1/2 C. diced onions
12 oz fresh mushrooms, sliced
1/4 tsp dried thyme
1 (6 1/2 oz) box stroganoff
    Hamburger Helper
1 (3 oz) pkt white country gravy mix
6 C. beef broth
2 C. sour cream

In a large saucepan or Dutch oven,
cook meat over medium-heat heat.
Add onions, mushrooms and thyme; cook,
stirring often until vegetables are
softened and the meat is cooked through.
Open package of Hamburger Helper; add
sauce mix to meat/veggie mixture. Add
country gravy mix to the pot; stir in
beef broth and blend well. Bring to a boil,
stirring often. Add noodles from the box;
reduce heat to medium, cover pot; cook,
stirring often until noodles are just tender.
Add sour cream and heat through, but do NOT
boil. Serve hot.
Makes 6 servings
(Recipe: RDJ 9/16/11)
--------------------------------
Easy Stuffed Squash w/ Bread Crumb Stuffing

6 medium yellow summer squash
1 C. soft bread crumbs
2 T. melted butter
1 egg, beaten
1 T. finely minced onion
1 T. finely chopped green onion
1 tsp. minced parsley
1 tsp. salt
1/4 tsp. ground black pepper
1/2 pkg. bulk pork sausage

Preheat oven 350 degrees F.
Boil squash until just tender; drain.
Cut squash in half lengthwise and
scoop out pulp, leaving stems intact.
Brown pork sausage; drain grease.
Combine bread crumbs with melted butter,
reserving 2 T. crumbs for topping. Mix
hot squash pulp with buttered crumbs;
stir in remaining ingredients. Spoon
bread crumb mixture into squash shells.
Sprinkle with reserved buttered crumbs.
Bake until tops are lightly browned.
Serves 8 to 12.
(recipe RDJ 9/16/11)
-------------------------------
FRUIT SWIRL BREAD 

1/2 C.butter, softened
3/4 C/ sugar
   plus 1 tsp. for topping
2 tsp. vanilla extract
2 eggs
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 C. sour cream
2/3 C. jam (any flavor) 

Preheat oven to 350.  
Grease or spray an 8x4-inch loaf pan.
In mixing bowl with an electric mixer,
mix butter, 3/4 cup sugar, vanilla and
eggs until well blended.  Add flour,
salt and baking soda; mix until
incorporated.  Stir in sour cream.
Spread a 1/2-inch thick layer in bottom
of pan.  Spoon jam over batter in bowl
and fold 2 or 3 times to swirl lightly.  
Do not overmix. Spoon into pan and spread
evenly. Sprinkle 1 tsp. sugar over top.
Bake 50 to 55 minutes or until bread
tests done.  Remove from oven.  
Immediately invert onto a rack and turn
right side up.  Serve warm or at room
temperature.  Yield:  1 loaf.
(recipe: Sandy-Marys Recipe Exchange)
----------------------------
Hope you are having a nice, warm and cozy Saturday;
enjoy your day!
Hugs;
Pammie
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Published in: on September 17, 2011 at 8:45 am  Comments (2)  
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2 CommentsLeave a comment

  1. It must have been a good felling getting out with the kids. I know you must miss them. But take it easy and be careful with the activities. As to the temperature–I got my old flannel shirt on again today!!!!

  2. We went to be Tourists in Chicago at the end of June. Our friends thought a visit to the old SEARS Tower (cannot recall its current name) would be a great thing. Talk about c.r.o.w.d. and I was almost insane by the time we reached the platform/lookout place. Elevators–shiver.

    Never again. I managed to live 55 years without going up in a skyscraper, and I will be fine going another 55 years.

    Glad you are feeling fine enough for journal/ blog time. I don’t have any urge to type.


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