Finally Friday!

and a VERY HAPPY Friday it is, too!

My day started out like most lately; Radiation therapy but today there was an ‘extra’, a ‘Plus’! I got to enjoy a lovely afternoon with my friend Char and her husband, Chuck. Char had asked if I would show her how to make loomed hats (not a problem), so she & I went about the dynamics of how one is constructed followed by lunch at BIG BOY (their treat!) and another ‘chat session’ back at their house. I felt like I’d won a special ‘outing’ – it was very much appreciated!

Later when I got home I received a phone call from the cancer center telling me I’d won a free pound of Caribou Coffee in their coffee giveaway! How nice! (The truly ‘funny’ thing about it was – I also won LAST week! I’m thinking perhaps people just weren’t putting in the little entry forms?) What a nice gift!  A little later I stopped at a branch of our local drug store to pick up more cough drops and had another pleasant surprise – the person behind the counter had a very distinctive accent, so my ears perked up. When it was almost my turn in the next line, I chose to defer to the next person in line so that I could make sure I was seeing the person I ‘thought’ I recognized the accent of. Sure enough! The person behind the counter was someone I hadn’t seen in a good 1 1/2 years – his name is Emmanuel (a name not easily forgotten) and he’s from Ethiopia! The last time I saw him he was being sent to corporate to be trained as a manager and now this is his second week at this particular store – as a Manager! I was SO happy to see him (and he, me); how do I describe this man? Tall and very friendly but that only begins to describe him – he is one of the most friendly, outgoing, pleasant, welcoming and BLESSING people I have ever met! You would not easily forget him. He’s a Christian and the minute I said “Hello, I see you finally got Management” he grabbed my hand with both of his and proceeded to shake my hand, massage my hand and wrist and pour forth all manor of greetings – he remembered me, too! Such a pleasant person! He went on to say that the Lord had blessed both of us by letting us see each other again – and I had only been a regular customer in the other store! This man is TRULY blessed and will go far – who could NOT like him! (In fact, the lady in line before me asked for a particular brand of cigarettes which Emmanuel told her had not come in yet – he then had her write down her name and phone number, promising to call her when they came in! What store does that?) He is such a giving individual! I’m proud to have known him and get re-acquainted!

It’s a lovely Fall day with unusually warm temperatures (in the 60’s), blue skies with wispy white clouds and a gentle breeze – a nice day to take a walk. Dinner tonight will be enchiladas – the guys like them because I make a big pan (usually 12-14 of the burrito-sized tortillas) and it feeds us for several meals.  Recipes, you say? SURE! Here they are!

—————————

Jenny’s Crockpot Chicken

8 boneless chicken breasts
1 envelope dry Italian salad dressing
2 tablespoons margarine, melted

SAUCE:
1 can cream of mushroom soup
1 (8-oz) pkg cream cheese cut into small chunks
1/2 C. apple juice
1 T. finely chopped onion

Place chicken breasts in crockpot.
Shake Italian dressing on chicken;
pour melted margarine over top.
Cook HIGH 4-5 hours.
SAUCE:
Mix all sauce ingredients & pour
over chicken breasts. Cook another
30-40 minutes.
(suggestion: serve on rice)
(recipe: Deidre Cox-Slowcooker Digest)
——————————————————
Creamed Turkey on Mashed Potatoes

1/2 C. chopped onion
2 T. butter
2 T. flour
1/4 tsp. salt
1/8 tsp. white pepper
2 C. milk
2 C. cubed cooked turkey breast
1 C. frozen mixed veg (carrots,peas,
green beans, corn)
2 C. hot mashed potatoes

In large saucepan, saute onion in
butter until tender; sprinkle with
flour, salt & pepper. Stir in milk
until blended. Bring to a boil; cook
& stir 2 minutes or until thickened
and bubbly. Add turkey & vegs;
cover & simmer until heated
through. Serve over mashed
potatoes.
(recipe: KStabby-1_Comfort_Foods)
——————————————-
Zesty Carrots

2 lb. carrots, peeled & sliced
2/3 C. mayonnaise
2 T. grated onion
2 T. prepared horseradish
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. Worcestershire sauce
1 C. fresh breadcrumbs or Panko
1/4 C. butter, melted

Preheat oven 375 degrees F.
Cook carrots in boiling salted
water to cover in large saucepan
5 minutes or until tender. Reserve
3 T. liquid, and drain. Spoon
carrots into 2 qt. baking dish; set
aside. Combine mayonnaise,
reserved carrot liquid, onion and
next 4 ingredients; spoon over
carrots. Combine breadcrumbs &
butter; sprinkle over casserole.
Bake 20 minutes or until
thoroughly heated. Makes 8
servings.
(recipe: RDJ 11/01/11
——————————————-
Orange Yogurt Cake

Crumbs:
2 T. flour
2 T. brown sugar
1 T. butter, cut into small pieces
& softened
2 T. chopped pistachios

Cake:
1/4 C. (2 oz) cream cheese, softened
2 T. orange marmalade
1 1/4 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 C. granulated sugar
1/4 C. butter, softened
2 tsp. grated orange rind
1 tsp. vanilla
1 large egg
3/4 C. plain yogurt
3 T. golden raisins
cooking spray

Preheat oven 350 degrees F.

To Prepare Crumbs:
Combine 2 t. flour & brown
sugar in a medium bowl; cut in
1 T. butter with  pastry blender
or 2 knives until mixture resembles
coarse meal; stir in pistachios.

To Prepare Cake:
Combine cream cheese & orange
marmalade in small bowl; set aside.
Combine 1 1/4 C. flour, baking
powder, baking soda and salt in
a bowl, stirring with a whisk.
Combine granulated sugar and
next 4 ingredients (gran sugar –
egg) in a large bowl; beat with
mixer at medium speed until
well blended. Add flour mixture
and yogurt alternately to egg
mixture, beginning and
ending with flour mixture. Stir
in raisins. Pour batter into 9
inch round cake pan sprayed
with nonstick coating. Spread
cream cheese mixture over
batter; sprinkle crumbs over top.
Bake 50 minutes or until cake
is golden brown and starts to
pull away from sides of pan. Cool
in pan 10 minutes on rack; remove
from pan. Makes 12 servings.
(recipe: DDJ 10/27/11)
————————————————–
No-Bake Butterscotch Cheesecake
(Microwave)

1 1/2 C. butterscotch chips
2 (8 oz ea) pkgs cream cheese,
softened

1/2 C. powdered sugar
1/4 C. butter or margarine, melted
2 C. (8 oz) Cool Whip, thawed
8 or 9 in. graham cracker crust

In a small bowl, place butterscotch
chips and Microwave on High at
30 second intervals, stirring after
each, (about 1 1/2 min. total) until
melted & mixture is smooth when
stirred; set aside to cool. In a large
mixer bowl, beat cream cheese, sugar
& melted butter until smooth. On Low
speed, blend in melted butterscotch.
Fol in Cool Whip until blended well.
Spoon into crust; cover & chill until
firm. Makes 8 servings.
(recipe:lovesmusic-DDJ 11/04/11)
—————————————————
Meatball Soup (crockpot)

1 bag (16 oz) frozen Italian Meatballs
2 cans (14 oz ea) beef broth
2 cans (14 oz ea)diced tomatoes
with Italian Herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 tsp garlic pepper
1 bag (1lb) frozen mixed vegetables
shredded Parmesan cheese, if desired

Mix frozen meatballs, broth, tomatoes,
potato, onion and garlic pepper in a
3 1/2-4 qt crock pot.Cover and cook on
low for 9-11 hours or until vegetables
are tender. Stir in frozen mixed vegetables.
Cover and cook on high for 1 hour.
Serve with Parmesan cheese.

NOTE from poster**I accidentally put
in the frozen veggies from the
beginning and it still tasted great.
(recipe: Kelly – Slowcooker Digest)
————————————————
Cheese Onion Pie

4 cups thinly sliced onions
1 tbsp butter or margarine
2 cups shredded cheddar cheese
3 eggs
2/3 cup light cream
1 tsp salt
1/4 tsp pepper
6 tomato slices
1 deep dish 9″ pie crust, unbaked

Heat oven to 400º F.
Sautè onions in butter until golden.
Spread alternate layers of onion and
cheese in crust, ending with cheese.
Combine next 4 ingredients, beating
lightly. Pour over cheese and onion
filling. Bake  25 minutes. Place tomato
slices on top and bake for 5 more
minutes. Makes 6 servings.
(recipe: lovestocook-Marys
Recipe Exchange)
—————————————————-
Cinnamon Roll Cake

1 box yellow cake mix
4 eggs
3/4 C. oil
1 cup sour cream

Preheat oven 325 degrees F.
Mix by hand and pour in 13 x 9
greased baking pan.

Mix and pour over cake batter:
1 cup brown sugar
1 tbsp cinnamon

Swirl into batter with knife.

Bake cake 40 minutes.
Let cake cool 10 -15 minutes before icing.

Icing:
2 cups powdered sugar
4 tbsp milk

Pour over warm cake.
(recipe: Sandy-Marys Recipe Exchange)
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It’s a easy-going evening – think I’ll finish knitting another chemo cap (this one is white with variagated pink border), then go start dinner.  Enjoy your weekend!

Hugs;

Pammie

ps: (Health Update: 8 days radiation done, 27 to go – YAY! I’m still feeling fine – a little fatigue, but nothing to complain about!)

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One CommentLeave a comment

  1. Keep up them good reports there girl. On seeing the acquaintance again–It has to give you a lift to know that he remembered you and was able to impart such a warm greeting. Can’t beat them moments!


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