Darn it! (and other things . . . )

Today is a balmy 39 degrees with gorgeous sunshine and NO SNOW on the ground! YAY! Our weather outlook for the next 5 days is more of the same – sun and nice temperatures – I’m ecstatic! It’s been several days of catching up on things I’d put to the side, one of which was darning 6 Argyle socks of my husbands, each with huge holes in the heels! That done I patched a pair of blue jeans and finished a small knitting project I’d been working on. This was a ‘new’ project – long story short: one of my friends in the knit group recently received news that she’s going to be a grandmother for the first time and it’s a boy – she’s very excited. The problem? She recently became very ill (bone spur pressing on her spinal cord – possible surgery imminent). She wanted to make baby ‘things’ for the upcoming grandchild but can’t, so a few of the knit group ladies are making things for her to give to the baby. I finished 2 prs. booties, a hat and a bib (first time I’ve attempted knitting a bib – this one is just ok – I’m not real thrilled with it). Not sure if I’m going to do any more to add to this, I’ll think about it. I took her over some White Bean Chicken soup, a large baguette, and chocolate chip muffins for dinner last night.

The bib is done in dishcloth cotton, the hat is a

cable pattern (which doesn’t show here)

Not much else going on around here, we still have our rabbit who lives in our blackberry bushes – we’ve been tossing carrots in there for him and he’s eating them. Love seeing little critters in the winter (but only if they’re OUTSIDE!)

Tomorrow is the Super Bowl and I have some recipes for you:

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

Touchdown Taco Dip

1 (16 oz) container sour cream
1 (8 oz) pkg. shredded Cheddar cheese
1 (4 oz) can chopped green chilies
1/2 (4 oz) can chopped black olives,
drained
1 oz. pkg. taco seasoning mix

Mix all ingredients in large bowl;
serve.
(recipe: Mary Free-Marys REcipe
Exchange)
———————————-
Picante Glazed Chicken Wings

12 chicken wings
1 (16 oz) jar Pace Picante sauce
1/3 C. orange marmalade
2 tsp. Dijon-style mustard
1 T. sesame seed, toasted (optional)

Heat oven 425 degrees F.
Line a rimmed baking sheet with
aluminum foil. Cut off chicken
wing tips, discard tips. Cut chicken
wings in half at joint. Heat 1 1/2
C. picante sauce, marmalade &
mustard in 2 qt. saucepan over
medium heat to a boil. Reduce
heat to medium-low; cook 40 minutes
or until mixture is reduced to 3/4 C.,
stirring occasionally. Place chicken
in a large bowl. Add remaining
picante sauce and toss to coat.
Place coated chicken on baking
sheet & bake 40 minutes or
until chicken is cooked through,
turning chicken over once halfway
through baking time. Baste chicken
with picante-mustard sauce during
last 10 minutes of baking time.
Sprinkle with sesame seeds, if
desired.
(recipe: Campbells Kitchen)
———————————
Orange Juice Cake

1 (3.5 oz) pkg. instant vanilla pudding mix
1 (18.25 oz) pkg. yellow cake mix
4 eggs
1/2 C. vegetable oil
1 C. cold water
1/2 C. butter
3/4 C. sugar
3/4 C. orange juice
(confectioners sugar)

Preheat oven 350 degrees
Grease a large bundt pan.
Combine cake mix, pudding mix,
water, oil & eggs together; mix
with elec. mixer on medium speed
2 minutes. Pour batter into bundt
pan. Bake 30 minutes or until knife
inserted into cake comes out clean.*
Combine butter, sugar & orange
juice in a saucepan. Boil 2 minutes.
*While cake is still warm, poke
holes in top of cake with a
fork. Pour orange juice mixture
over cake; when cake is saturated,
place on a plate and dust top with
confectioners sugar.
(recipe: Mary Free-Marys Recipe
Exchange)
————————-
Buckeye Brownies

1 (19 1/2 oz.) pkg. brownie mix
2 C. powdered sugar
1/2 C. plus 6 T. butter, softened &
divided
1 (8 oz) jar creamy peanut butter
1 (6 oz) pkg. semi-sweet chocolate
chips

Preheat oven to temp. according to
brownie mix directions. Prepare and
bake brownies in greased 9 x 13 pan
according to pkg. directions. Let cool.
Mix powdered sugar, 1/2 C. butter &
peanut butter. Mix well & spread over
cooled brownies; chill 1 hour. Melt
together chocolate chips & remaining
butter in a saucepan over low heat,
stirring occasionally. Spread over
brownies, let cool. Cut into
squares; makes 2-3 dozen.
(recipe: Sandy-Marys Recipe Exchange)
——————————–
Crockpot Picante Chicken

1 lb. boneless skinless chicken
breasts, cut into strips
1/2 lb. sliced mushrooms
1 (2.25 oz) can sliced black olives,
drained
1 (8 oz) jar picante sauce (your
choice on brand and heat level)
2 C. chicken broth
2 T. yellow mustard
—–
2 C. hot, cooked long grain
brown rice
—–
Place chicken, mushrooms, olives,
sauce, broth & mustard in crock,
stir to combine. Cook on high
3-4 hours, low: 6-8 hours.
Serve over rice. Makes 4
servings.
(recipe: Richard-Slowcooker
Digest)
—————————Championship Cheese Dip
crockpot

1 lb. ground beef, browned/drained
1 lb. ground pork sausage, browned
& drained
1 (16 oz) pkg. Velveeta, cubed
1 C. shredded Cheddar cheese
1 (8 oz) jar salsa
1 1/4 oz pkg. taco seasoning mix
tortilla or corn chips

Combine beef & sausage in
crockpot, stir in remaining
ingredients (except chips).
Cover & cook on Low until
cheeses are melted, about
4 hours. Serve with chips.
Makes about 9 Cups.
(recipe: carolsrecipes 77-
slowcooker digest)
——————————–
Spinach Cheese Balls

1 (9 oz) box frozen spinach,
thawed, squeezed to drain
1 C. Bisquick mix
2 C. shredded  mozzarella cheese
1 egg
2 tsp. Italian seasoning
1 tsp. garlic salt
1 C. tomato sauce, if
desired

Preheat oven 400 degrees F.
Spray cookie sheet with non-
stick spray. In large bowl, mix
all ingredients (except tomato
sauce). Shape mixture into
1 inch balls; place on cookie
sheet. Bake 10-15 minutes
or until golden brown. Remove
from pan & serve with tomato
sauce. Makes 30 balls.
(recipe: Peg-Marys Recipe
Exchange)
—————————
Fried Cheese Balls

8 oz. shredded Cheddar cheese
8 oz. cream cheese, softened
8 oz. pepper jack cheese
3 T. mayonnaise
1 roasted pepper, diced
1 T. seasoning (Cajun Creole, or
whatever you use)
flour
buttermilk
panko bread crumbs
cooking oil for frying

Mix all ingredients together
in a large bowl except flour,
milk & bread crumbs until
smooth, then roll into
meatball sizes. Refrigerate
one hour. Using three bowls,
put flour in one, buttermilk
in another and panko crumbs
in the third. Take each ball;
roll them in contents of each
bowl: flour, buttermilk, crumbs;
set aside. Heat oil in fry pan. Fry
2-3 balls at a time for 1 minute,
until golden brown; drain on
paper towels. Serves 4-6
NOTE from poster:
suggests serving with
horseradish sauce
(recipe: Pam T – justapinch.com)
——————————-

Yes, I realize most of the above recipes are just

appetizers, but fear not – I’ll be posting more ‘regular’

recipes soon. Enjoy your day and weekend!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. The baby things look great but I agree with you on the bib.

  2. Found your pattern for a crochet trellis yarn necklace. Thanks for the post and the info. I will return to check out all your yummy recipes at a later date. God Bless.


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