Happy Sunday!

It’s a GORGEOUS Sunday today – 55 degrees, sun shining brightly and all around are lovely colors of reds, yellows, browns and green – leaves on the trees and on the ground, and some trees still green. I love seeing this kind of a Fall day – makes me think of apple cider, warm cinnamon donuts, crunchy apples and of course, nice warm soups and stews.

Tomorrow is Day #1 of 6 1/2 weeks of Radiation Therapy (to kill any errant cancer cells). Not exactly sure what all that will entail, but from bits & pieces of information from other friends who have already been down this road, I’m guessing I’m looking forward to two things: My first Tatoos and “the Gel table”! Tatoos, you ask? From all I’ve been told, they will be putting small blue/black marks on me to mark the margins for the radiation machine. One friend who had them done 9 years ago said her’s are permanent; reading one of the American Cancer Society booklets said they might be semi-permanent (as in the reminder in that part of the booklet not to scrub them or attempt to wash them off) – interesting – wonder which mine will be? (a friend in church today suggested my husband will have fun playing ‘connect the dots’!) As to “the Gel Table” – I’m told that there is a special table with gel on it that I will lay on in exactly the position I will be in for the treatments (knees slightly bent, right arm over my head, head tilted slightly upwards and towards the left). The gel will be used to make a permanent ‘form’ which will keep me in the same position each time I have a treatment. This ought to be interesting – wonder what they will do with all my hair? Maybe they have a shower cap to keep the gel from gumming my hair all up – who knows? Why, I will – tomorrow! Anyway – I’m still looking at all this the same as I did when it all started back in August – this is a SPEED BUMP in my life – I need to go through and over it, but it’s not the end of everything! Life goes on and I have a lot of living to do, people to help, a husband to enjoy his retirement with, children to raise and a grandson I need to experience more. I will attempt to go through this as best I can, with the Lord’s help! (yes, I’ll keep you informed – good days and bad). If there is one thing I’d like to impart on others, it’s LADIES – GET YOUR MAMMOGRAMS DONE REGULARLY! THEY SAVED MY LIFE!!!
(My good friend, Mary, will be going in the hospital tomorrow for some well-needed, but extensive ‘women’s surgery’ to sort of ‘raise her innards and hold her insides together better’ – if you would please, pray for her surgery, recovery and the months of ‘rest’ she will be facing. Thanks!)

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Thought for the Day: “That bump in the road you hit used to be a mountain but God got to it first and knocked it down for you.”

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(now back to ‘normal’ and off my soap box) . . .

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

Ice Cream Sticky Cinnamon Rolls

(overnight recipe)
1 C. Vanilla ice cream
1 stick butter
1 C. brown sugar
1  1/2 C. white sugar
Rhode’s Self Rising Cinnamon Rolls
(or other brand)
Chopped Pecans (optional)
Non-Stick Cooking Spray
Spray  9×13 or a 10×15 pan with cooking
spray and place the frozen cinnamon rolls
in the pan. In saucepan over low heat combine
sugars, butter and ice cream until melted and
sugars are dissolved. pour mixture evenly over
rolls. At this point if you would like to add the
chopped pecans, do so. Cover tightly with plastic
wrap sprayed with cooking spray. Let rise in a warm
place over night.

In the morning, remove plastic wrap,
Preheat oven 350 degrees F. Bake for 20-25 minutes.
After they cool just a little while, invert the rolls
into another pan the same size or on a platter, then
the sticky part will be on the top.
(recipe: Sandy-Marys Recipe Exchange)
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Mom’s Butter Tarts

1/4 C. butter
1/2 C. firmly packed brown sugar
1/2 C. golden corn syrup
1 egg
1/4 tsp. salt
1/2 tsp. vanilla
1/4 C. raisins
12 unbaked tart shells

Preheat oven 450 degrees F.
Beat butter until creamy.  Gradually
beat in sugar and corn syrup and mix
well.  Add egg and beat until light.
Stir in remaining ingredients and
spoon into tart shells.  Bake for
8 mins then reduce heat to 375F
and bake 15 mins more until
filling is set and pastry baked.
Makes 12 tarts.
NOTE:
You can omit raisins and
substitute toasted pecans.
(recipe: DDJ 9/16/11
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Creamy Fettuccine with Shrimp & Bacon

1 lb. uncooked fettuccine
2 bacon slices, uncooked
1 lb. large shrimp, peeled & deveined
1 garlic clove, minced
1 1/2 C. frozen green peas, thawed
1 C. shredded carrot
2 C. 2% reduced fat milk
2 T. flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 C. (4 oz) grated Parmesan cheese
1/2 C. chopped fresh flat-leaf parsley, divided

Cook pasta according to pkg directions,
omitting salt & fat. Drain well; keep warm.
Cook bacon in large nonstick skillet over
medium-high heat 6 minutes or until
crisp. Remove bacon from pan, reserving
1 T. drippings in pan. Crumble bacon; set
aside. Add shrimp & garlic to pan; saute
over medium-high heat 2 minutes. Add
peas & carrot; cook 2 minutes or just
until shrimp are done. Transfer shrimp
mixture to large bowl, keep warm.
Combine milk, flour, salt & pepper,
stirring with a whisk. Add milk mixture
to pan; cook over medium heat 3 minutes
or until thickened and bubbly, stirring
constantly with a whisk. Remove pan
from heat; add cheese, stirring until
blended. Add milk mixture to shrimp
mixture; stir until combined. Add pasta
and 1/4 C. parsley, tossing gently to
coat. Transfer pasta mixture to platter
or divide evenly among each of 8
plates; sprinkle evenly with remaining
1/4 C. parsley and crumbled bacon.
Serve immediately; makes 8 servings.
(recipe: RDJ-10/19/11)
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Creamy Dijon Chicken Salad

1/4 C. sour cream
2 T. Grey Poupon Dijon mustard
2 tsp. each: red wine vinegar & poppy seeds
3 C. cooked chicken breast strips (about 1 lb.)
6 C. torn salad greens
1 C. halved cherry tomatoes
2 green onions, diagonally sliced
1/4 C. sliced almonds, toasted

Mix sour cream, mustard, vinegar &
poppy seed in medium bowl with wire
whisk until well blended; cover. Refrigerate
at least 1 hour to allow flavors to blend.
Add chicken; toss to coat. Place 1 1/2 C.
salad greens & 1/4 C. tomatoes on each
of 4 salad plates; top evenly with chicken
salad. Sprinkle with onions & almonds.
(recipe: lovetocook-Marys Recipe Exchange)
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Creamy Scalloped Potato Crockpot

2 lb. potatoes or 6 medium, thinly sliced
1 small onion thinly sliced
1/4 C. flour
1 tsp. salt
1/4 tsp. pepper
3 T. butter
1 (10 oz) can cream of mushroom soup
4 slices American cheese
1 C. water
1/2 tsp. cream of tartar

Toss potato slices in water & cream of
tartar; drain. Put half of potatoes in
greased crockpot. Top with half of onion slices,
flour, salt & pepper. Add remaining
potatoes and onions; sprinkle rest of flour
on top. Add butter and undiluted soup.
Cover and cook on LOW 7-9 hours or
HIGH 3-4 hours. Add cheese 30 minutes
before serving. (recipe may be doubled)
(recipe: lovetocook-Marys Recipe Exchange)
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Caramel Corn

1/2 C. butter or margarine
1/4 C. corn syrup
1 C. brown sugar
9-11 C. popped corn
1/4 tsp. baking soda
1 tsp. vanilla

Combine butter, corn syrup and brown
sugar in 2-Qt. microwavable bowl.
Microwave on High until mixture comes to
a full boil; stir. Microwave on High for 3 minutes
more. Stir in baking soda and vanilla; pour
mixture over popped popcorn in brown paper
bag; shake. Microwave bag on high for 30
seconds; shake. Tear open bag and pour
onto waxed paper.
(recipe: KS tabby-Marys Recipe Exchange)
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Crockpot Chicken Cacciatore

2 Med Onions — sliced thin
3 lb Chicken — cut up
2 c Garlic — minced
1 c Tomatoes — 16 oz
1 t Salt
1/4 ts Pepper
1 1/2 ts Dried oregano — crushed
1/2 ts Dried basil — crushed
1 Bay leaf
1/4 c Dry white wine
Cooked spaghetti

Place onions in slow cooker. On top of
onions place chicken pieces,garlic,
tomatoes, tomato sauce, salt, pepper,
herbs and wine. Cover pot; cook on low
6 to 8 hours, or high 3 to 4 hours. Serve
chicken with its sauce on spaghetti
which you have prepared.
(recipe: Deidre-Slowcooker Digest)
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Fluffy Layered Orange Dessert

1 (1 oz) pkg. vanilla pudding mix
1 1/4 C. cold milk
1 C. thawed Cool Whip
1 1/2 tsp. orange zest
1 (3 oz) pkg. ladyfingers, split
   lengthwise
1/4 C. orange juice, divided
2 navel oranges, chopped
1/3 C. sliced almonds, toasted
1/4 tsp. ground nutmeg

Beat pudding mix & milk in
medium bowl with whisk 2 minutes;
stir in Cool Whip and zest. Arrange
half the ladyfingers, rounded-sides
down, in an 8 or 9 inch square baking
dish; drizzle with 2 T. orange juice.
Cover with half pudding mixture;
repeat. Refrigerate 2 hours. Top
with oranges, nuts & nutmeg just before
serving.
Serves 6.
Note: Dessert can be stored in
refrigerator up to 2 days before
serving. Oranges can also be
chopped ahead of time; refrigerate
up to 2 hours before using as
directed.
(recipe: Kraftrecipes.com)
--------------------------
Have a great day - enjoy whatever weather you might be
having now - read a good book, listen to some of your
favorite music, smell something you really enjoy (like
cinnamon rolls/vanilla/apples/burning leaves/your favorite
perfume - use your imagination! Relax a little - maybe
take a wee nap, or just put your feet up; enjoy some
thing you like to drink, like tea, coffee, cocoa or
indulge yourself in one of those 'iced coffee' drinks!
Above all - remember to smile - there are always those
around us who have life a little more difficult than
we do - remember to Count Your Blessings!

Hugs;

Pammie

"I will bless the Lord at ALL times; His praise shall continually be in my mouth." Psalm 34:1

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One CommentLeave a comment

  1. Your call tonight was very welcome and it let me know you were ‘on my side’ as they say. You also have a good day tomorrow! love yah!


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