It’s March – Why am I not Surprised?

Let’s see – recapping the past three days weather: lovely, warm in the 60’s, then down to the 40’s but still sunny. Today: in the low 30’s with snow blowing all over (not sticking – thank heavens!) – typical Michigan weather, I guess, for this time of year. I was thinking of the old axiom about March coming in like a lion and going out like a lamb – how can you call that one when it varies per day? Lambs like nice, warm weather (that would have been Weds); but right now there’s a big lion sitting around here somewhere just basking in the nasty, blowing weather (I know – don’t remind me – lions live in the HOT climates – I’m on a roll here, throwin’ around the allegories – don’t bug me!). Oh well, so much for my soap box rant . . . (she said as she slinked off . . . )

Today was the perfect kind of day for snuggling under a nice warm blanket in your jammies – I ‘would’ have done that had it not been for the fact that I had to go to the drugstore and pick up the prescriptions I’d ordered two days ago – sigh. And, of course, that also meant a quick stop at the grocery store conveniently located right next door – ‘just a few things’ like yogurt, cheese, milk, orange juice, bread, tortillas (youngest son goes through them daily, making burritos) – just a ‘few’ things.

Now I’m happily back home, sitting at my desk which has the heat vent right under my computer, blowing nice, warm air on my feet – Yay! (be happy for small blessings – grin). Also sipping my Tim Horton’s coffee that my husband went out for earlier – another small blessing! Today, so far, is shaping up to be a non-descript day (the kind I like best!) – no particular plans (except I just remembered I have to iron youngest’s dress shirt & vest for his Color Guard competition tomorrow). Couldn’t decide what to make for dinner last night so ended up putting it to a vote between my 5 1/2 yr old grandson & my husband – grandson won ( he was the quickest to give an opinion!) – it was between Potatoes O’Brian and Little Caesar’s Pizza Kits – we had pizza (I added ground beef – and for the adults, onions & fresh chopped mushrooms, plus extra cheese – it was a big hit; leftovers for breakfast today – and later, too). Thinking since it’s chilly out and rather grey, might make Potato Soup for dinner; bought a small pkg. of chopped ham just for that (I like it with bacon – that’s the original recipe, but husband likes the ham better – less grease, he says). Might even be moved to whip up a batch of brownies, just for the fun of it (that will definitely make middle son happy). Finished purple sock-yarn chemo cap and starting on a self-designing pink rose bordered, white chemo hat. LOVE the Bernat’s Baby Jacquards yarns for their self-designing – the pink one makes the nicest designs – looks like little pink/dark pink flowers with green leaves on a white border. If you knit long enough it makes a solid darker pink section, then repeats the flowers – I like to use the ‘flower border’ part by itself, then finish the hats with a solid color – seems to make the ‘striping’ yarn go farther, for more hats that way.

Recipes! Have a brand new batch for ya!

=====

Mexican Wedding Dessert

 

 

1 1/2 C. flour

1 1/2 sticks butter

4 oz. cream cheese

2 small boxes French vanilla

pudding mix

1 1/2 C. chopped nuts

1 C. powdered sugar

3 C. Cool Whip

 —

Preheat oven 350 degrees F.
First Layer:
Melt butter; pour into a bowl; mix in

flour & 1 C. chopped nuts. Press into

9 x 13 baking dish. Bake 20 minutes;

cool 1 hour.
Second Layer:

Mix powdered sugar & cream cheese

together; fold in 1 1/2 C. Cool Whip.

Spread over first layer.

Third Layer:

Mix together the 2 pkgs. pudding mix,

according to pkg. directions. Pour over

second layer; top with Cool Whip. Sprinkle

top with remaining chopped nuts.

(recipe: Sandy-Marys Recipe Exchange)

——————–

Carrot Souffle

1/2 C. crushed walnuts

3 T. brown sugar

2 tsp. butter, softened

1 lb. carrots, cooked

3 eggs

1/3 C. sugar

3 T. flour

1 tsp. vanilla

1/2 C. butter, melted

dash nutmeg

Preheat oven 350 degrees F.

Combine crushed walnuts, brown

sugar & butter; set aside. Puree

cooked carrots & eggs in a blender.

Add sugar, flour, vanilla, melted

butter & nutmeg; blend. Pour into

1 1/2 quart greased souffle dish or

pan. Bake 40 minutes. Spread topping

over souffle & bake 5-10 minutes

longer. Serves 6.

(recipe: Anita- justapinch.com)

———————–

5 Ingredient Easy Egg Drop Soup 
1 (10 3/4 oz) can condensed chicken
broth
1 (soup can) water
2 T. chopped green onion
2-3 tsp. soy sauce
1 egg, slightly beaten

Combine broth, water, green onion
(reserving a bit for garnish, if
desired) & soy sauce in medium
pan; heat thoroughly. Whisk in
egg quickly. Egg should break up
into thin & small pieces as it
cooks. Heat well, be sure egg
is cooked, but do not boil.
Serve hot. Serves 4.
OPTIONAL:
You may add pepper, a little
leftover cooked chicken and
any veggies you like-peas,
onion, carrot curls.
(recipe: Kathie-justapinch.com)
------------

Spicy Brunch Bake 
(crockpot)

12 eggs
1 C. sun-dried tomato feta cheese
5 spicy Italian pre-cooked chicken 
sausages--sliced into rounds
1 C. milk
1 box frozen spinach
(1 oz.) thawed & drained
2 tsp. red pepper flakes to 
taste -- optional
salt and pepper to taste

Beat  eggs and place in a 5-quart 
slow cooker. Add rest of ingredients. 
Cook in covered slow cooker for 3 
hours on low. To make the night 
before, add all ingredients to 
the crock and refrigerate overnight. 
In the morning,just put in the 
slow cooker and turn on.
----------------------

Slowcooker Salsa Swiss

Steak & Noodles

1 boneless beef round steak (3#) 
cut into 12 serving pieces
1 (16 oz) jar Old El Paso Thick 'n 
Chunky salsa
1 env. brown gravy mix
1 (16 oz) bag egg noodles

In 3-4 qt. slowcooker, place beef. 
In small bowl, mix salsa & gravy mix; 
pour over beef. Cover, cook on LOW 
8-10 hours.About 15 minutes before 
serving, cook & drain noodles as 
directed on pkg. Serve beef & 
sauce over noodles.
(recipe:carolsrecipes77-1_
Comfort_foods)
-----------------------
Mom's Banana Pudding
     
1 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
5 C. milk
2 (6 oz) boxes instant vanilla pudding
1 (8 oz) pkg. Cool Whip
4 bananas, sliced
1 (16 oz) box vanilla wafers
     
Cream the cream cheese until
smooth. Add sweetened condensed
milk, milk and pudding mix; cream
together. Fold in half of the Cool Whip.
Layer pudding using this order: pudding,
cookies, bananas - repeat. Top with
remaining Cool Whip. Chill.
Serves 8.
(recipe: Michelle-justapinch.com)
---------------------------
Cornmeal-Crusted Oven Fried Chicken 
     
4 boneless, skinless chicken breasts
2 C. buttermilk
3 T. vegetable oil
1 C. cornmeal
1 tsp Kosher salt
1 tsp. paprika
1/2 tsp. cayenne pepper
Combine chicken & buttermilk 
in a resealable plastic bag; 
refrigerate 1-2 hours.
--
Preheat oven 400 degrees F.
Brush a sheet pan with vegetable
oil; set aside. In a shallow baking
dish, mix cornmeal, salt, paprika & 
cayenne pepper. Shake well to combine.
Remove one piece of chicken from
buttermilk, shaking off any excess
liquid. Place chicken in dry ingredients
dish and turn to coat. Place
coated chicken pieces on the oiled
sheet pan. Brush chicken with remaining
oil and bake 20 minutes. Serve
immediately. Serves 4.
(recipe: Linda: justapinch.com)
------------------------------

Orange Julius

6 oz. orange juice, from

frozen concentrate-unprepared

1 C. milk

1 C. water

1/4 C. sugar

1 tsp. vanilla

8 ice cubes

Combine all ingredients

except ice cubes, in blender.

Blend 1-2 minutes, adding

ice cubes one at a time, until

smooth.

(recipe: Michelle-justapinch.com)

————–

Peanut Butter Cake Bars

2/3 C. butter, room temp.

2/3 C. creamy peanut butter

1 C. sugar

1 C. light brown sugar,

firmly packed

5 large eggs

1 T. vanilla

2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 pkg. milk chocolate chips

Preheat oven 350 degrees F.

In large bowl, cream butter, peanut

butter, sugar & brown sugar. Add

eggs, one at a time, beating well

after each one. Beat in vanilla.

Combine flour, baking powder &

salt; gradually add to creamed

mixture; stir in chocolate chips.

Spread into greased 9 x 13 pan.

Bake 45-50 minutes or until

toothpick inserted into center

comes out clean. Cool on rack;

cut into bars. Makes 24 bars.

(recipe:Kimmi-justapinch.com)

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

Happy Friday – enjoy your weekend!

Hugs;

Pammie

PS:  In case I don’t post this weekend-

DON’T FORGET TO CHANGE YOUR

CLOCKS! “SPRING-FORWARD”!


 

 

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One CommentLeave a comment

  1. Seems like the yarn adventure has had very positive results. Do stay warm and remember to laugh a bit also!


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