Well, today was “The Day” to find out just where we’re at with my radiation treatments. I don’t know exactly ‘what’ I was expecting, but sort of felt ‘down’ after getting the results. What are the results? More radiation – same old kind for another week but keep a watch on the ‘sunburn’ area. I asked about “The Boost” and, honestly, I really don’t remember ‘what’ the doctor said except that my body is reacting exactly opposite of most other peoples, therefore we’re going back to ‘the basics’. Sigh. My energy level is about the same – not as good as it used to be, but I’m still able to do the things I want/like – just a little slower and with more breaks to rest!
Driving around today I was a bit shocked at the gas prices – it seems to me in years past that gas prices went UP on the holidays, but not this year! Last week I was seeing prices which went from $3.39/9 a gallon the week before to (lowest I saw) $3.10! Tonight they were back up to $3.39/9! Strange! Just observing . . .
Not much else new; am starting another knitting project. While at Knit Night last week one of our members came in with a big bag full of ‘fun yarns’ and gave it all away. Normally I wouldn’t be interested, but there were 4 balls of this strange ‘fancy’ yarn done in various shades of pink to white mixed with a very different sparkly ribbon in reds & silvers (sounds hideous, right?) I got this idea when I woke up that this might make an interesting Christmas present for our pastor’s wife (the one who just got diagnosed with uterine cancer). It’s bright, fun, cheerful – hoping she’ll like it (if not, she can re-gift it to someone else!) I just tried finding a photo of this yarn on the company site that makes it; I’m guessing it’s no longer made as there was no record of that yarn on their site. Because this is one of those ‘fancy’ yarns, I chose to knit it using large needles (size 11) and a very simple pattern; it’s about 1/4 th done after working on it just today!
Well, my friends – here are some new recipes for you to peruse:
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Balsamic Chicken Tenders w/Caramelized
Onions & Peppers
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 medium onion, thinly sliced
2 T. olive oil, divided
salt & pepper
1 lb. chicken tenders
2 T. balsamic vinegar
1/4 tsp. dried oregano
1/4 tsp. garlic salt
1/4 tsp. pepper
Preheat oven 400 degrees F.
Add chicken tender to ziplock bag;
season with salt & pepper. Pour
balsamic vinegar & 1 T. olive oil
over chicken, seal bag & massage
to cover chicken. Let marinade 30-40
minutes.
In a skillet over medium low heat, add
remaining 1 T. olive oil, peppers &
onion. Slowly cook vegetables until
brown & caramelized, about 20-40
minutes, making sure not to let them
burn. Spray baking dish with non-
stick spray. Remove chicken from bag;
place in prepared dish-discard
marinade. Sprinkle chicken with oregano,
garlic salt & pepper. Bake chicken 12 minutes.
Remove from oven & cover with peppers &
onions. Return dish to oven & bake another
5-8 minutes, or until chicken is no longer
pink in middle.
(Recipe: Peg-Marys Recipe Exchange)
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Creamy Dijon Chicken Salad
1/4 C. sour cream
2 T. Grey Poupon dijon mustard
2 tsp. red wine vinegar
2 tsp. poppy seeds
3 C. cooked chicken (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 seeds 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: Peg-Marys Recipe Exchange)
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Christmas Fruitcake Cookies
1 tsp. baking soda
1 T. water
3 eggs, separated
1 C. butter, softened
1 1/2 C. sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 Qt. shelled pecans, finely chopped
3 C. flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Preheat oven 350 degrees F.
Grease baking sheets & set aside.
Combine baking soda & water in a small
cup. Beat egg yolks in a small bowl. Cream
butter & sugar in a large bowl and add
beaten egg yolks. Combine fruit & pecans
in small bowl; sprinkle some flour over them.
Add spices & salt to remaining flour; mix
together. Combine creamed butter & sugar,
fruit, nuts & flour mixture. Add vanilla &
dissolved baking soda. Beat egg whites until
stiff and fold into batter. Drop teaspoon-sized
amounts onto prepared baking sheets. Bake
10-15 minutes. Cool on baking sheets on wire
rack for a minute or so before removing to
wire rack to cool completely. Cookies can
be frozen. Dough can also be prepared &
refrigerated for about a week. Makes
10-12 dozen cookies.
(recipe: Peg-Marys Recipe Exchange)
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Chocolate-Covered Peanut Clusters
2 (12 oz, ea) pkgs semi-sweet chocolate chips
1 C. creamy peanut butter
1 (16 oz) pkg miniature marshmallows
2 1/2 C. milk chocolate covered peanuts
(garnish: powdered sugar)
Melt chocolate chips with peanut butter in
a double boiler; stir until smooth. Remove
from heat; stir in marshmallows & chocolate-
covered peanuts. Drop by Tablespoonfuls onto
a wax paper lined baking sheet. Refrigerate
until firm; sprinkle with powdered sugar before
serving. Makes about 4 dozen.
(recipe: Sandy-Marys Recipe Exchange)
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Eggnog Cake
Cake:
1 (18 1/4 oz) pkg yellow cake mix with pudding
3 eggs, beaten
1/3 C. oil
1 tsp. nutmeg
1 1/3 C. eggnog
Preheat oven 350 degrees F.
In a large bowl, blend together all
ingredients until smooth. Pour into a
Bundt pan which has been sprayed with
non-stick cooking spray. Bake 45-55
minutes, or until a cake tester comes out
clean. Cool on a wire rack 10 minutes.
Transfer to a serving plate, drizzle
Eggnog Glaze over cake. Makes 12 servings.
Eggnog Glaze
2 C. powdered sugar
2 T. margarine, softened
1 tsp. vanilla
3-4 T. eggnog
In a medium bowl, combine all
ingredients except eggnog. Add
enough eggnog to reach a glaze
consistency.
(recipe: Sandy-Marys Recipe Exchange)
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Creamy Ham & Potato Soup
1 (30 oz) pkg frozen diced potatoes
6 C. water
1/3 C. onion, chopped
2 (10 3/4 oz) cans cream of chicken
soup
1 (8 oz) pkg. Velveeta, cubed
1 C. sour cream
2 C. cooked ham, cubed
salt & pepper to taste
Combine potatoes, water & onion
in a large saucepan. Bring to boil
over medium-high heat; reduce
heat & stir in soup & cheese. Stir
until cheese is melted. Blend in
remaining ingredients; cook &
stir until heated through, but
DO NOT boil. Serves 6
(recipe: Sandy-Marys Recipe Exchange)
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Red Velvet Christmas Cookies
1 (18 1/2 oz) pkg red velvet cake mix
1/2 C. oil
2 T. water
2 eggs
1 (12 oz) pkg. white chocolate chips
Preheat oven 350 degrees F.
Combine all ingredients; mix well.
Drop by tablespoonfuls onto baking
sheets sprayed with non-stick
cooking spray. Bake 8-10 minutes.
Let cool slightly before removing
from sheets. Makes 3 dozen.
(recipe: Sandy-Marys Recipe Exchange)
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Easy Crockpot Turkey Ala King
2 C. cooked, diced turkey
1 can cream of chicken soup
1/2 C. water or broth
3 T. flour
1/4 tsp. pepper
1 stalk celery, chopped
chopped onion, to taste
1/2 -1 green pepper, chopped
Put diced turkey in bottom of
crockpot. Mix remaining ingredients
and pour over turkey – DO NOT
STIR. Cook on low 5 1/2 hours
then:
ADD:
1 pkg. frozen peas
2 T. Pimento, chopped
dash of Cayenne pepper
Cook one more hour, serve
over rice.
(recipe: Mewhee-Slowcooker Digest)
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Chocolate Peanut Pie
1 (8 oz) pkg. cream cheese, room temp.
1 C. creamy peanut butter
1 C. powdered sugar
3/4 of 8 oz. container Cool Whip
thawed
1/2 C. granulated sugar
1 C. butter, room temp.
1 tsp. vanilla
1 1/2 C. chocolate chips, melted
1 baked 9-inch piecrust
1 C. chopped peanuts
Filling:
Beat cream cheese & peanut butter
until creamy. Gradually add powdered
sugar; mix well. Fold in Cool Whip –
set aside in cool place.
Chocolate Topping:
Beat granulated sugar & butter in
bowl until creamy; add vanilla &
melted chocolate chips-beat until
smooth.
Spread thin layer of chocolate
topping in bottom of prepared
crust. Sprinkle with a few chopped
peanuts. Fill rest of crust with
filling; spread remaining chocolate
mixture over filling & sprinkle
with rest of peanuts. Chill
about 3 hours. When ready
to serve, cut with hot knife.
Makes 12 servings.
(recipe: Joan-1_Comfort_Foods Digest)
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Crockpot Chicken Creole
3 lb. chicken pieces
1 onion, sliced
1 green pepper, cut into thin strips
1/2 C. celery, diced
1 1/2 tsp. salt
1 tsp. thyme
1/2 tsp. paprika
2 T. parsley, chopped
16 oz. can tomatoes
4 oz. can sliced mushrooms,
drained
Combine all ingredients in
crockpot; cook on High 4-5
hours.
(recipe: carolsrecipes77-
Slowcooker Digest)
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Lots of recipes – lots of choices. Slowly the Christmas recipes
are coming out and I’ll post them as I get them. Hope you’re
having a good Monday – hang in there, it’s only the beginning
of this week!
Hugs;
Pammie
ps: Right now it’s 36 degrees and rainy – the “S” word can’t
be far away (as far as I’m concerned, I’d be totally happy with
a winter of NO SNOW, but who am I kidding? I live in
MICHIGAN – land of LOTS of snow!