Getting Pretty Close!

Hello!

Today finds me resting (sort of – ); went to my treatment and met with my Radiologist – apparently they are going to change my treatment (and give me Friday off!); I’m starting to show signs of the radiation ‘sun burn’ and they’re concerned. I came home with two prescriptions, a tube of hydrocortizone cream (for itching) and a burn/itch spray – we’ll see how that works. I was also surprised to hear the doctor (not my regular one, this is the head of the Radiology department) say that I only had something like 6 treatments to go – I know I should have questioned him but it just left me shocked. To MY knowledge, I have 15 more to go! He mentioned they might skip the regular treatments and just go to what they call “the Boost” – apparently it’s a more concentrated radiation aimed specifically at where the tumor was. It’s all new to me – I’m just going to wait and see what happens!

Managed to visit the ‘new to me’ grocery store today – it looks big from the outside but MAN, is it tiny inside! You can just barely get a cart down the aisles – in some cases only one cart can fit! Crazy! They sure do pack the products in, though – I was able to find everything ‘on sale’ that I set out for and happily was ‘in & out’ in less than an hour – YAY! Now have two big turkeys – one 17 lb for Thanksgiving and a 18 lb for later on. It almost feels strange to not have any more ‘running’ to do after today, just cooking. (I hear you – I know – I should be grateful, right!??? I am.) Nothing much new today  so here are some more yummy-sounding holiday recipes for you:

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

Eggnog Popcorn Balls

9 C. plain popped popcorn
1 C. sugar
1/3 C. light corn syrup
1/3 C. water
1 tsp. distilled white vinegar
1 1/2 tsp. kosher salt
4 T. unsalted butter (1/2 stick)
cut into small pieces
3/4 tsp. ground nutmeg
3/4 tsp. vanilla
1/2 C. toasted pecans, coarsely
chopped

Coat large heatproof bowl with butter,
vegetable oil or cooking spray and
place popcorn in bowl. Place sugar,
corn syrup, water, vinegar and salt
in a medium saucepan; stir to
combine. Cook over high heat,
stirring until sugar is dissolved,
about 2 minutes. Bring to a boil;
cook until mixture registers
260 degrees F. on a candy/fat
thermometer, about 5-7 minutes.
Remove from heat; stir in butter,
nutmeg and vanilla until melted
and smooth. Immediately drizzle
sugar mixture over popcorn. Add
pecans and stir continuously with
a rubber spatula, scraping the
bottom of the bowl until popcorn
is thoroughly coated and cool
enough to handle, about 3 minutes.
Using buttered or oiled hands,
tightly press mixture (it may still
be a bit warm) into 3 inch rounds.
Place on waxed or parchment
paper to cool completely, about
15-20 minutes. Makes 6 (3 inch
balls)
NOTE: Popcorn balls will last
about 5 days at room temperature
in an airtight container.
(recipe: Kim-Justapinch.com
——————————————
Apple Cider Turkey

5-7 lb. turkey or turkey breast
1 C. apple cider vinegar
1/4 C. salt
1/4 C. pepper
1/4 C. oil
2 T. dried parsley

Preheat oven 300 degrees F.
Place turkey or turkey breast
in a large oven roasting bag.
Combine apple cider vinegar,
salt, pepper, oil and parsley in
a container and shake until
mixed thoroughly. Pour over
turkey; bake 2 1/2-3 1/2 hours
or until done.
(recipe: Sandy-Marys Recipe Exchange)
——————————————-
Country Cornbread Dressing
crockpot

6 1/2 C. cornbread, crumbled
8 slices day-old bread, torn
4 eggs, beaten
1 onion, chopped
1 stalk celery, chopped
2 1/2 C. chicken broth
2 (10 3/4 oz) cans cream of
chicken soup
1 T. dried sage
1/4 tsp. pepper
2 T. butter or margarine, melted

Combine all ingredients except
butter in a very large bowl; mix
well. Spoon into 5-6 quart crockpot;
dot with butter. Cover and cook
on low 6 hours.
(recipe: Gooseberry Patch-
1_Comfort_Foods_Digest)
——————————————
Cranberry Butter

1 (16 oz) can whole berry cranberry
sauce
2 C. butter or margarine, softened
1 T. grated orange peel

Combine all ingredients in a large
mixing bowl on high speed for 2
minutes or until creamy. Spoon
into a crock or dish & refrigerate.
Makes 3 1/2 C.
(recipe: KSTabby-1_Comfort_Foods
Digest)
—————————————-
Perfect Pumpkin Bread

3 1/2 C. unsifted flour
3 C. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2 C. cooked fresh or
canned pumpkin
1 C. vegetable oil
2/3 C. water
4 eggs
2 C. (12 oz pkg) peanut
butter chips
1 C. chopped nuts
1 C. raisins (optional)

Preheat oven 350 degrees F.
Grease & flour 3 loaf pans,
8 1/2 x 4 1/2 x 2 1/2 inches.
In a medium mixing bowl, combine
flour, sugar, baking soda, salt &
cinnamon; set aside. In large
mixing bowl, blend pumpkin with oil,
water & eggs. Mix dry ingredients
in gradually until well blended. Stir
in peanut butter chips, nuts &
raisins. Pour mixture into prepared
pans. Bake 50-60 minutes or
until toothpick inserted in center
comes out clean. Cool loaves in pans
at least 10 minutes. Serve with honey
butter or whipped cream.
(recipe: KSTabby-1_Comfort_Foods_
Digest)
—————————————
Cranberry Cookie Kisses

3 large egg whites, at room temp.
1/4 tsp. cream of tartar
3/4 C. sugar
1/4 C. canned cranberry sauce,
whole berry
1/3 C. dried cranberries, about 80

Heat oven 200 degrees F.
Coat two large sheet pans with
cooking spray or cover with
parchment paper. Using electric
mixer, beat egg whites & cream of
tartar until stiff peaks form;
gradually beat in sugar until
mixture is very stiff & shiny.
Stir in cranberry sauce (can add
a few drops red food coloring, if
desired); beat for 1 minute.
Drop batter by teaspoonfuls onto
prepared sheet pans; press 1 dried
cranberry into top of each cookie.
Bake approximately 2 hours, turning
off the oven after 15 minutes. Cool
completely before removing from pans.
Store in airtight containers. Makes
about 80 cookies.
(recipe: Sue-DDJ 11/21/11
———————————————
Eggnog Bread

2 eggs, beaten
1 C. eggnog
2 tsp. rum flavored extract
1 C. sugar
1 tsp. vanilla
1/2 C. butter, softened
2 1/4 C. flour
2 tsp baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg

Preheat oven 350 degrees F.
Grease bottom only of a 9 x 5
loaf pan or three 3 x 5 loaf pans.
Blend together eggs, eggnog, rum
extract, sugar, vanilla and butter.
Sift together flour, baking powder,
salt & nutmeg; add to eggnog
mixture & stirr just enough to
moisten. Pour into prepared
pan(s). Bake in large pan for 40-60
minutes, or until a tester inserted
in center comes out clean. Smaller
pans require 35-40 minutes. Cool
for 10 minutes & remove from pan.
Cool completely, wrap tightly & store
in refrigerator.
(recipe: Sue-DDJ 11/21/11)
———————————————-
Peas with Mushrooms

1 small onion, chopped
2 cloves garlic, minced
2 T. butter
1 (10 oz) pkg frozen green peas,
thawed
1 (4.5 oz) jar sliced mushrooms,
drained
1 tsp. white sugar
1/2 tsp. salt
1/4 tsp. dried thyme
1 pinch black pepper

Cook peas according to pkg. directions;
set aside. Melt butter in a skillet over
medium heat. Saute onion & garlic in
butter until tender, about 5 minutes. Stir
in peas & mushrooms, season with sugar,
salt, thyme & pepper. Reduce heat to low
and cook until just heated through. Serves 4.
(recipe: Sue-RDJ 11/21/11)
—————————————————

Apple-Cranberry Casserole

3 C. apples, peeled & chopped
2 C. raw cranberries*
1 1/4 C. sugar
1 1/2 C. quick oatmeal (uncooked)
1/2 C. brown sugar
1/3 C. flour
1/2 C. pecans, chopped
1/2 C. margarine or butter, melted

Preheat oven 350 degrees F.
Spray 2 quart casserole dish with nonstick
cooking spray. Combine apples, cranberries
and sugar; spread mixture in bottom of
casserole dish. Mix oats, brown sugar, flour,
pecans and melted butter in bowl; blend well.
Spread mixture on top of apple/cranberry
mixture. Bake 1 hour or until bubbly and
brown. Serve hot. Good as a side dish
with turkey, chicken or ham.
*You can also use frozen cranberries
(recipe: Laura-Justapinch.com)
—————————————-
Apricot Glazed Carrots

2 lb. carrots, sliced
1 1/4 tsp. salt, divided
3 T. butter or margarine
1/3 C. apricot preserves
1/4 tsp. ground nutmeg
1 tsp. grated orange rind
2 T. fresh orange juice
(garnish: fresh Italian parsley)

Place carrots and 1 tsp. salt in saucepan,
cover with water and boil 15-20 minutes
or until tender; drain. Melt butter in
saucepan; stir in apricot preserves until
blended. Stir in remaining 1/4 tsp. salt,
nutmeg, orange rind and orange
juice. Add carrots; toss to coat.
Garnish, if desired. Serves 6.
(recipe: RDJ 11/22/11)
——————————————–

That’s it for today – hope your holiday plans are coming

along nicely! (Oh – weather: 37 degrees, grey and VERY

windy ). When I got out of my car at the grocery store

today it felt like we were somewhere in the Arctic –

bone-chilling cold (and then it began to HAIL tiny

little pebbles – UGH, I’m NOT a Winter PERSON!!!)

Hugs;

Pammie

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