Happy Sunshiny Friday!

“This is the day that the Lord hath made; we will REJOICE and

be GLAD in it!”

Psalm 118:24


Friday is here and it’s a beautiful, sunshiny 35 degree day (ignore the remnants of snow on the ground) – it’s SUNSHINY! YAY! There’s just something about a day that starts with sunshine that puts you in a good mood and makes you feel like it’s going to be a great day.

Nothing spectacular planned for the day – working on another chemo cap – this one is in shades of purple; I was at JoAnn’s yesterday and spotted a really pretty variegated purple sock yarn and decided to ‘give it a go’; we’ll see how it works out. My thoughts were: a regular 4 oz skein of yarn makes about 2 1/2 caps, so a 2-something skein of sock yarn ought to make 1 hat, right? We’ll see. Had fun with the yarn sales at JoAnn’s, the $5 skeins were $2.50, so think I bought 4? Took 5 more caps in to the cancer center yesterday (no pictures – they all pretty much look the same).

On the recipes front, haven’t posted in about a week so I have a ton to go through –


Orange Meringue Puddings

2 T. unsalted butter
zest of 1 orange
2 C. fresh orange juice
1/3 C. plus 1/2 C. sugar
1/4 C. cornstarch
1/4 tsp. salt
3 large egg yolks
3 egg whites

Preheat oven 425 degrees F.
In medium saucepan over low
heat, melt butter, then whisk in
orange zest, orange juice, 1/3 C.
sugar, cornstarch, salt and egg yolks.
Bring to a simmer over medium heat;
cook, whisking constantly until
thickened, about 2 minutes. Pour into
4 ramekins or custard cups.
In a bowl, beat egg whites & 1/2 C. sugar
until sugar dissolves and stiff, glossy
peaks form. Spread meringue over the
puddings. Bake until meringue is browned,
about 10 minutes. Set puddings in a pan of
ice water to cool, then refrigerate 1 hour
or until cold. Makes 4 servings.
(recipe: DDJ 02/16/12)
Tilapia in Mustard Cream Sauce

4 (6 oz) tilapia fillets
1/2 tsp. chopped fresh thyme
1/2 tsp. ground black pepper
1/4 tsp. salt
cooking spray
3/4 C. chicken broth
1 oz. portobello mushrooms, thinly
2 T. whipping cream
2 T. Dijon mustard

Sprinkle fish with thyme, pepper &
salt. Heat a large nonstick skillet over
medium-high heat; coat pan with
cooking spray. Add fish; cook 1
minute on each side. Add broth and
bring to boil. Cover, reduce heat and
simmer 5 minutes. Add mushrooms;
cook, uncovered, 1 minute or until
mushrooms are tender. Remove fish
from pan; keep warm.
Add cream & mustard to pan; stir with
a whisk until well combined. Cook 1
minute or until thoroughly heated.
Serve sauce over fish. Makes 4 servings.
(recipe: RDJ-02/16/12)
Spinach & Chicken Farfalla

8 oz. farfalla pasta (bowtie)
1 chicken breast or 2 C. white
meat chicken, chopped into bite-sized
3 T. olive oil
2 cloves garlic, chopped fine
1/2 C. mushrooms, sliced
salt & pepper, to taste
1/4 C. chicken broth
6 oz. spinach (3 C.) fresh, washed &
4 oz. Feta cheese
Parmesan cheese, grated, to taste

Cook farfalla according to box
directions to al dente stage; drain
& set aside. Saute chicken in oil
until cooked through and juices run
clear. Remove chicken from pan; if using
whole breast, cut into bite sized pieces
when cooked. Add garlic & mushrooms;
saute lightly being careful not to brown
garlic. Add small amount of oil, if necessary
to keep from sticking. When mushrooms are
soft and golden, add washed spinach, salt &
pepper. Return chicken & pasta to pan; add
chicken broth, cover & cook on medium heat
until spinach is wilted, about 3-4 minutes.
Pour any remaining olive oil over hot pasta;
add feta cheese over top, serve with
Parmesan cheese.
Makes 4 servings.
(recipe: Susan-Marys Recipe Exchange)
Moist Banana Cake w/Cream Cheese Frosting

3 small ripe bananas or 2 large ripe
4 large T. sour cream
1 white cake mix
3 egg whites
2 T. oil
1 1/3 C. milk
1 tsp. vanilla

 1 (8 oz) pkg. cream cheese, room temp
1 stick butter
1/3 C. chopped nuts (of your choice)
1 box powdered sugar (4 C.)
1 tsp. vanilla

Preheat oven 350 degrees F.
Blend bananas with mixer, adding sour
cream. When well blended, add cake mix,
egg whites, oil, milk, vanilla; mix well. Add
milk last to be able to judge consistency
of cake. Once well blended, pour mixture
into greased 9 x 13 pan, or 3 cake layer
pans. Bake 25 minutes or until cake is done.
Remove from oven and allow to cool.*

Mix cream cheese & butter together in a bowl.
Add powdered sugar & vanilla; add a little milk
to frosting while mixing to achieve creamy
stage. When well mixed, add nuts and stir
to incorporate. Frost each layer with

TIP* Place waxed paper over cakes to
capture the moisture while cooling;
this adds to a really moist, delicious
(recipe: lovetocook_1948-
Marys Recipe Exchange)
Leek & Potato Stew

2 slices bacon
3 C. chopped leeks (rinsed well
and cleaned of any grit)
4 1/2 C. chicken stock
4 C. Yukon Gold potatos, peeled
& cubed
1/2 tsp. salt
1/2 tsp. chopped fresh thyme or
1/4 tsp. dried thyme
2 T. chopped fresh flat-leaf

Cook bacon in large saucepan over
medium-high heat until crisp. Add
chopped leeks; cover – reduce heat
to medium-low and cook 3 minutes.
Add stock, potato, salt & thyme; bring
to a boil. Reduce heat; simmer 15
minutes or until potato is tender.
Remove 1 C. potatoes with a slotted
spoon; place in blender. Add 1/2 C.
cooking liquid to blender, process
until smooth. Return pureed  mixture
to pan and mix in. Sprinkle top with
parsley. Makes 4 servings.
(recipe: RDJ – 02/14/12)
Colorful Corn Chowder

1/2 lb. bacon, diced
1 C. onion, finely diced
1/4 C. red bell pepper, coarsely
2 cloves garlic, minced
2 C. potatoes, peeled & coarsely
1 C. carrots, coarsely diced
3 C. chicken broth
4 C. sweet corn, reserving 1/4
C. corn for topping
3 C. milk
3 T. butter
salt & pepper, to taste

In medium skillet, fry diced bacon until
crisp. Remove bacon to paper towels;
crumble when cooled. Remove all
bacon drippings except 2 T.  Add onion,
bell pepper & garlic; cook 3 minutes over
medium heat, stirring continuously. Place
mixture in a large pot. Add potatoes, carrots,
chicken broth & corn. Cook 10 minutes over
medium-high heat or until vegetables are
tender. Add milk & butter; season with salt &
pepper, if desired. Reheat mixture until hot.
Serve in bowls, top with crumbled bacon &
reserved 1/4 C. corn kernels for garnish.
Serves 4-6
(recipe: Susan-Marys Recipe Exchange)
Quick Creamy Tomato Soup

2 (15 oz) containers chicken or
vegetable broth
1 (28 oz) can concentrated crushed
1 C. heavy cream
coarse salt, to taste
fresh-ground black pepper, to taste
20 fresh basil leaves, thinly sliced

Combine broth & tomatoes in a medium
saucepan over medium heat. When bubbling,
stir in heavy cream; reduce heat to low. Season
with salt & pepper; simmer 15 minutes,
stirring occasionally. (If desired, mixture can
be poured into a blender and pureed). Serve
soup with basil slices.
(recipe: 30 minute meals w/Rachel Ray,
as posted by Susan-Marys REcipe
Fried Cabbage with Bacon

12 oz. egg noodles
1/2 lb. bacon, diced
6 T. butter
2 cloves garlic, minced
16 oz. fresh mushrooms, sliced
1/2 C. onion, chopped
1/2 C. green pepper, chopped
2 T. cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. red pepper flakes

Cook noodles according to pkg.
directions; drain & set aside. Place
bacon in large, deep skillet over
medium heat; cook until crisp &
crumbly; drain off fat. Add butter,
garlic, mushrooms, onion & green
pepper to pan; stirring over medium
heat 5 minutes. Gently stir in chopped
cabbage, vinegar, salt, red pepper flakes &
black pepper. Cover pan & steam 15-20
minutes, stirring every 5 minutes. Serve
warm cabbage mixture over cooked egg
noodles. Serves 6.
(recipe: Susan-Marys Recipe Exchange)
Turkey & Cabbage Strata

1/2 C. rice, uncooked
1 C. water
1 T. butter
1/2 lb. ground turkey
1 tsp. Italian seasoning
1 C. V-8 juice or other brand
3 C. cabbage, shredded
1 C. tomato sauce
1 C. Mozzarella, shredded
1/2 tsp. Italian seasoning

Preheat oven 350 degrees F.
Bring rice, water & butter to boil;
cover & simmer over low heat 15
minutes or until tender. In medium
bowl, mix cooked rice, turkey & 1
tsp. Italian seasoning. In an 8 x 8
or 2 quart baking pan/dish layer
1/2 C. vegetable juice, 1 1/2 C.
cabbage/turkey-rice mixture,
tomato sauce, 1 1/2 C. cabbage,
1/2 C. vegetable juice, Mozzarella.
Sprinkle 1/2 tsp. Italian seasoning
over top; cover with foil. Bake
45-60 minutes or until turkey is
no longer pink. Serves 4.
(recipe: Susan-Marys Recipe Exchange)
Cheese-Stuffed Green Peppers

4 small green peppers (1 lb.)
1/2 C. chopped onion
1 clove garlic, crushed
1/2 C. sliced mushrooms
1 (8 oz) can tomato sauce
1/2 tsp. Tabasco
3/4 tsp. grated lemon peel
2 C. cooked rice
1 C. lightly packed shredded Swiss or
Cheddar cheese (4 oz)

Preheat oven 350 degrees F.
Cut slice from top of peppers;
remove seeds. Cut small slice
from bottom of peppers so
peppers will stand upright.
Place peppers in a strainer
over simmering water or
steamer basket; cook about
3 minutes or until crisp-tender.
Rinse peppers with cold water;
drain thoroughly. Lightly spray
a large skillet with nonstick
cooking spray. Add onion & garlic,
cook over medium heat, stirring
occasionally 3-5 minutes or
until translucent. Add mushrooms,
cook 4 minutes. Stir occasionally
until tender. Stir in tomato sauce,
Tabasco, lemon peel & rice; remove
from heat. Stir in half the cheese.
Spoon rice mixture into green
peppers. Lightly spray a 9 x 13
baking pan with nonstick spray.
Place stuffed peppers in pan;
sprinkle tops with remaining
cheese. Bake 5-8 minutes or
until heated through. Serves 4.
(recipe: Susan-Marys Recipe Exchange)
Mayonnaise Rolls

1/2 C. milk
1 C. self-rising flour
1/2 C. mayonnaise

Preheat oven 350 degrees F.
Mix all ingredients together;
place in well-greased muffin tins,
filling each 1/3 rd full. Bake approx.
15 minutes or until golden brown.
Top each with butter after removing
from oven.
(recipe: Susan-Marys Recipe Exchange)

Well, that ought to make up for the recipes I haven’t sent in awhile, yes? Hope

so! Have a great day – enjoy whatever you like doing and remember to

take a little time for yourself!



PS: Don’t think I posted on Valentine’s Day – I received 2 new tires & front wiper blades for my car from my dear husband! (Yes, there’s a story behind it – had a flat tire Monday night, Tues. he took car in and got the above-mentioned items). See? Valentine’s aren’t always flowers & candy, but appreciated very much!


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2 CommentsLeave a comment

  1. Hey that Valentines Day present is a show of love–the love that says i want you safe and comfortable when you are away from home. Man you can’t asked for a more loving gift. Besides a car won’t roll well on chocolates or a bouquet of roses!!!!!

  2. Got new wiper blades, and installed for Christmas. Love Them! and my sweet Husband who done the job 🙂

    We got a new donation to the Activity Center, which contained 5 full skeins plus 3 partials, of Fun Fur. A friend took them home, and the next week brought back 7 knit hats to give to our local cancer center. Very pretty, how she mixed and striped.

    I’m looking with longing at the CARON website. The newsletter says something about Etimo crochet hooks, and I wanna ‘nother size 7 so I can keep a hook with a project, and it’s always nice to have a back-up.
    Whatever did I do before the computer loaded my Wish List…. ?

    ~~love and Huggs, Diane

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