Friday – Finally!

I don’t know about you, but here it’s been a really crazy/rough week and I’m glad to see Friday FINALLY come! (Now, let’s hope this next couple days are relatively calm & quiet!).  I spent the past two days working on my special needs group’s newsletter (I put one out every 2 months). Sometimes this process goes together very smoothly . . . and sometimes it doesn’t. Wednesday I began the process of copying clipart pictures from my old 3 1/2 inch floppys to the newsletter; inserted the first floppy (number 3)  in my (about 5 month old) external floppy reader and copied two scrolls from disc to newsletter. Took out disc, inserted next one (number 6) and waited for contents of disc to appear on my screen – they did, except they were the contents of DISC 3, not disc 6! Took it out, tried again (repeat about 4-5 times here), then called in my husband (the general ‘all things computer’ fixer). He ‘did his thing’ and finally announced that he wasn’t sure just how, but the external reader had copied the info from disc 3 to disc 6 and the info that WAS on disc 6 was now G-O-N-E! Talk about frustrated! (to make a long story somewhat shorter) we tried to think of other ways to get some clipart onto the next issue which was due to be mailed ASAP! Copy to email? nope Copy to Publisher? nope Finally my very smart husband thought: “What if you brought up, on line, an older issue of the newsletter and tried to copy a clipart from that to the new newsletter?” BRILLIANT! It worked and 54 (2 sheet/double sided) copies went to the post office yesterday. YAY!  Just been a really crazy week; that was just one of the incidents and I’m too tired of thinking of all the others to even repeat them – sufficient to say: I’m glad it’s FRIDAY!

Oh! BIGGEST GREAT THING! I’m finally feeling MUCH stronger! YAY! I made cheese, onion & ham omelets for the guys for breakfast today then proceeded to take all the cheeses/bologna/ham/hot dogs, etc out of the cheese & meat drawer and wash it out. Now that might not sound like a big thing to you, but to me it was HUGE! I remember, a few weeks ago, noticing that the bottom of said drawer was really sticky and thinking it needed washing, but I didn’t have even the energy to do that simple task – today I almost didn’t even notice I was doing it! Thank you, LORD!!! Am getting caught up on the laundry, a lot of paperwork for the knitting & special needs groups (address lists, attendence lists, etc.) that have sort of slipped to the back while I was sick. It’s really a HUGE blessing to me that I can finally wake up, GET UP and not be in any pain or too tired to do almost anything! YAY!!!

Working on more of “John’s Afghan” squares; I counted yesterday (with my 5 yr old grandson’s help) 19 completed squares and one being knit – that only leaves 29 to go (if I make 49) or even less if I wimp out and do only 42. Not a big deal – I love looking through all my knit patterns and picking out various patterns to knit – when you’re only knitting a 7″ x 7″ square, they go rather quickly.  (although I must admit, last night I got kind of bored knitting this one pattern and switched to knitting another chemo cap – it sure seems different to go from knitting with size 10 needles & worsted weight yarns to using size 5 needles & sport-weight/baby weight yarns!

Well, friends – tomorrow night is ‘the big New Year’s Eve’ for most people. Are you going to attend any parties or give one, yourself? Any particular menu items you’re making to celebrate? Here it’s going to be quiet (at least I THINK it is); it’s been many, MANY years since we’ve done any NY eve celebrating. I plan on popping wrapped brie in the oven and having brie & crackers for a snack; maybe we’ll watch the ball drop – not a biggie here. Middle son has several parties to go to, youngest is planning on visiting his girlfriend at her house and watching a movie while doing a jigsaw puzzle; oldest has to work a party until around 11 p.m.  (we’ll have to go get youngest son around 12:30; not looking forward to driving the roads after midnight – too many people who’ve had too much alcohol). I guess you could say, that 5 yrs of working midnights as a telephone operator while at the phone company really changed my attitude about that particular holiday. You would not imagine how many people call the operator at midnight to wish her/him a Happy New Year! AND – most, if not all, of them are drunk – that gets old – fast. (just ask my friend Mary “Momma”, she was right there with me for those ‘memorable’ occasions!)

Anyway, I digress – recipes, you say? Here ya go!

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

Mexican Fiesta Bites
(appetizers)

24 won ton wrappers
1 C. cooked, crumbled Italian
sausage
1/2 C. chunky salsa
3/4 C. Kraft Mexican-style
shredded Four Cheese with
a touch of Philadelphia
1/4 C. sour cream
2 T. chopped fresh cilantro

Preheat oven 350 degrees F.
Place 1 won ton wrapper in each
of 24 mini-muffin cups sprayed
with non-stick spray, with edges
of wrappers extending over tops
of cups. Bake 5 minutes. Combine
sausage & salsa. Spoon sausage
mixture into won ton wrappers,
bake 10 minutes or until filling
is heated through and edges of cups
are golden brown. Top with
cheese, bake 1-2 minutes longer
or until melted. Top with sour
cream and cilantro. Makes 24.
(recipe: kraftrecipes.com)
———————————–
Spicy Mexican Cheese & Bean Dip

1 (16 oz) pkg. Velveeta, cut into 1/2
inch cubes
1 (15 oz) can black beans, rinsed
1 (11 oz) can corn with red & green
bell peppers, drained
1 C. hot chunky salsa
crackers

Combine all ingredients (except
crackers) in microwavable bowl.
Microwave, on High 5 min. or
until Velveeta is completely
melted, stirring after 3 minutes.
Serve with crackers
(recipe: kraftrecipes.com)
—————————-
Spinach Phyllo Roll-Ups

1 egg, beaten
1 (10 oz) pkg. frozen chopped
spinach, thawed, well drained
1 C. crumbled Feta cheese
1 (8 oz) tub Kraft Philadelphia
Garden Vegetable cream cheese
4 green onions, finely chopped
15 sheets frozen phyllo dough,
thawed (14 x 9 inches)
1/3 C. butter, melted

(You can either make this
recipe to serve or to freeze
for later)
Mix first 5 ingredients until
well-blended. Brush 1 phyllo
sheet lightly with butter; top
with 2 more phyllo sheets,
lightly brushing each layer
with butter. Place remaining
phyllo dough between sheets
of plastic wrap, set aside.
Spread 1/5th of spinach
mixture along one short
side of phyllo stack. Fold
in long sides of phyllo, roll up
from one short side to make
a log. Repeat with remaining
phyllo sheets & spinach mixture.
Brush with remaining butter.
Make small cuts in tops of
logs at 1-inch intervals.
Place in large freezer-weight
resealable plastic bag or
wrap tightly in plastic
wrap. Freeze up to 3
months.

When ready to bake:
Remove desired number
of logs from freezer. Refrigerate,
tightly wrapped, several hours
or overnight until thawed.
Preheat oven 375 degrees F.
Unwrap, then place on baking
sheet. Bake 25 minutes or until
golden brown. Cool 5 minutes.
Transfer to cutting board.
Use serrated knife to cut each
log into 6 slices.
(recipe: kraftrecipes.com)
——————————
Bacon Crescent Appetizers

1 (8 oz) pkg cream cheese,
softened
8 slices bacon, cooked & crumbled
1/3 C. grated Parmesan cheese
1/4 C. finely chopped onions
2 T. chopped fresh parsley
1 T. milk
2 cans (8 oz ea) refrigerated
crescent dinner rolls

Preheat oven 375 degrees F.
Mix all ingredients together
(except roll dough). Separate
each can dough into 8 triangles;
cut each triangle lengthwise
in half. Spread each dough
triangle with 1 generous
Tablespoon cream cheese
mixture; roll up, starting
with short side of triangle.
Place, point-sides down, on
baking sheet. Bake 12-15
minutes or until golden
brown. Serve warm.
Makes 16
(recipe: kraftrecipes.com)
————————————
Barbecue-Bacon Party Spread

2 (8 oz, ea) pkg. cream cheese,
softened
1/2 C. barbecue sauce
1 (2.1 oz) pkg. fully cooked bacon,
chopped
1 small tomato, chopped
1/2 C. green pepper, chopped
3 green onions, sliced
1 C. shredded Cheddar cheese

Spread cream cheese on large
platter, drizzle with barbecue
sauce; top with all remaining
ingredients. Serve with crackers.
(recipe: kraftrecipes.com)
—————————-
Cheddar Chowder

2 C. boiling water
2 C. peeled & chopped potatoes
1/2 C. peeled & chopped carrots
1/2 C. chopped celery
1/4 C. chopped onion
1 C. ham, cut into cubes
1/4 C. margarine
2 C. milk
1/4 C. flour
2 C. shredded sharp Cheddar cheese

In a large pan, combine water,
vegetables & ham; cover & simmer
10-20 minutes or until vegetables
are tender. In saucepan, melt margarine
and add flour, stir until bubbly.
Gradually add milk with wire whisk;
stir until thickened. Add cheese to
mixture and stir until melted.
Pour cheese mixture into vegetable
mixture and heat for 10 minutes.
(recipe: KS tabby-1_Comfort_Foods)
—————————————-
CROCK POT CHICKEN TORTILLAS

Meat from 1 whole chicken OR
canned chicken or parts
1 can cream of chicken soup
1/2 cup green chili salsa
2 T. quick cooking tapioca
1 medium onion, chopped
1 1/2 C. grated cheese
1 dozen corn tortillas
Black olives

Tear chicken into bite size pieces,
mix with soup, chili, salsa and tapioca.
Line bottom of crock pot with 3 corn
tortillas, torn into bite size pieces.
Add 1/3 of the chicken mixture.Sprinkle
with 1/3 of onion and 1/3 of grated cheese.
Repeat layers of tortillas topped with chicken
mixture, onions and cheese.Cover and cook
on low 6 to 8 hours or high for 3 hours.
Garnish with sliced black olives.
(recipe; Sandy-Marys Recipe Exchange)
—————————
Beef & Cheese Stuffed French Bread

1 lb. ground beef
1 pkg taco seasoning mix
1 can nacho cheese soup
2 C. shredded Cheddar cheese
1 loaf firm French bread

Preheat oven 350 degrees F.
Brown ground beef; drain. Cut off
just top of French bread & pull
out inside of loaf, making a shell.
While ground beef is still warm,
stir in taco seasoning, cheese soup
and bread crumbs (from insides of
French bread). Pour this mixture
into loaf shell and spread evenly.
Cover loaf with Cheddar cheese and
place top of loaf back on bread.
Wrap in foil, bake 20 minutes.
Take out; slice for individual
servings.
(recipe: Sandy-Mary’s Recipe Exchange)
————————-
Cajun Popcorn

1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. pepper
1/8 tsp. cayenne pepper
2 T. canola oil
3 Qts. popped popcorn

In small bowl, combine first 8
ingredients; set aside. In a
small saucepan, heat oil over
medium for 1 min.; add
seasonings. Cook & stir over
low heat 1 minute. Place popcorn
in a large bowl; add seasoning
mixture and toss to coat. Serve
immediately. Makes 3 quarts.
(recipe: kaitsmimi-RDJ 11/04/11 )
————————————————
Crispy Peanut Squares
(microwave)

1 C. sugar
1 C. light corn syrup
1 C. creamy peanut butter
1 tsp. vanilla extract
6 C. crisp rice cereal squares
1 C. peanuts

Combine first 3 ingredients in a glass
bowl; microwave at HIGH 3 to 4 minutes
or until melted, stirring once. Stir in
vanilla.Fold in 6 cups cereal and peanuts.
Spread mixture into a lightly greased
13- x 9-inch pan. Cover and chill 1 hour
or until set; cut into small
squares. Makes 4 dozen squares.
(recipe: DDJ 9/15/11)
——————————-
Easy-five Mexican Dip

1/2 lb. (8 oz) Velveeta, cut into
1/2 inch cubes
4 oz. cream cheese, cubed
1 (15 oz) can black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped
tortilla chips

Combine first 4 ingredients
in medium microwaveable bowl.
Microwave on High 4 minutes or
until Velveeta & cream cheese are
melted and mixture is well blended,
stirring every 2 minutes.
Stir in tomatoes & serve with
tortilla chips.

*To make more spicy:
Add 2 T. chopped fresh cilantro and
1/2 tsp. ground red pepper (cayenne)
to mixture before microwaving.
(recipe: kraftrecipes.com)
————————————
Holiday Sausage Stars

15 wanton wrappers, quartered
1 lb. ground sausage, browned/drained
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterrey Jack
cheese
1 1/4 oz. can sliced black olives, drained
1/2 C. chopped red pepper
8 oz bottle Ranch salad dressing

Preheat oven 350 degrees F.
Lightly spray mini muffin tins with non
stick spray. Place quartered wanton
wrappers in muffin tins, pushing
sides up to form a star shape.
Bake 5 minutes or until lightly
browned. Combine remaining
ingredients in mixing bowl; spoon
into baked wrappers & bake 5
minutes more. Serve warm.
Makes 5 dozen.
(recipe:  Sandy-Marys Recipe Exchange)
—————————-
Green Chile Cheese Squares
(appetizer)

1 stick butter or margarine
10 eggs, slightly beaten
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. chopped green chile
(canned is ok)
1 pint small curd cottage cheese
1 lb. shredded Cheddar & Monterrey
Jack cheese

Preheat oven 400 degrees F.
Melt butter & cool, pour into
large bowl. Add eggs; beat
together slightly. Add in all
other ingredients; mix well.
Pour into buttered 9 x 13 pan.
Bake 15 minutes, then lower
heat to 350 and continue
baking for another 30
minutes.
(recipe: justapinch.com)
———————————–

That was a LOAD of recipes, but knowing some of you might be

needing appetizer suggestions, I thought I’d just post all the ones

pertaining to parties and let you sort them out! (Looks like my

server is acting up again and making my sentence spacing the

way IT decides to do, not mine so I’ll wrap this up.

Have a very HAPPY (and SAFE!) NEW YEAR!          

Hugs;

Pammie

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