SO Thankful!

There are times in life when you really don’t realize just HOW grateful you are until you come to that realization. (Yes, I understand – that last sentence really was obtuse – sorry, I’ll explain). Just called the OB/GYN’s office for the results of the last pap test (sorry, hope this doesn’t gross anyone out). I went to the doctor’s a week + 1 day ago after (goofing up) waiting 2 years between check ups. I know – I’ve been a firm advocate of getting check ups for ‘lady parts’ for years and then I go and goof it up. Anyway, even though I’ve had a hysterectomy a good 20+ years ago, that doesn’t mean I still can’t get cervical cancer – and that was my concern. Just got the results and I’m clear! PRAISE THE LORD! (maybe NOW you understand what I was trying to get to in earlier sentences). I guess I really didn’t realize just how monumental that “It’s normal” comment was when hearing from the nurse on the phone. I burst into tears; yes, I’d been ready and braced for the worst – I guess I just wasn’t braced for the BEST! I’m still reeling from the results; once you’ve taken a report from your doctor that, Yes, you have cancer – everything else pales in comparison. Looks like I’m going to have to figure out something as a little ‘treat’ for this one! (chocolate comes to mind immediately!) Thank you, Lord – I’m clear.  You know, of course, that this sets me up to once again remind YOU to get your check ups – mammograms & pap smears – they’re VERY important. Yes, they’re uncomfortable/inconvenient, etc., but the other side of that coin is one I wouldn’t wish on anyone. I was VERY lucky to have Stage 1 cancer, caught very early, easily treatable with a good outcome – it might NOT have been that simple IF I had waited an extra year between check-ups! It was only by God’s grace that I went in yearly for the mammogram because a few years earlier I didn’t do that – praise the Lord, at that time, the result was clear! GET YOUR CHECK-UPS! (There – I’ll get off my soapbox now – you’ve been informed!)

    Last night was Knit/Crochet night and we had 12 people attend. Another quiet, chatty night with lots of sharing of various projects. Our ‘expert’ knitters were working on some gorgeous items: one had made a short shawl in a turquoise color and the other had just finished a sort of medium tan colored long shawl in a sort of leaf pattern – both were beautiful and there were several comments like: “I could never do that!” It’s nice to have the whole gammut of skill levels in our group for those of us who are what is called ‘intermediate’ knitters to see what goals we ‘could’ attain if we really stuck to it. One lady was crocheting ‘scrubbies’ for the historical society. Scrubbies are knit or crocheted using yarn and netting (not much fun to work with, as it’s scratchy). I understand that they are very popular for selling at the event, hence she chose to make them.  OH! Almost forgot! One of our ladies had a very important announcement to make: she had, a week earlier, attained her US Citizenship! She’s from Peru and an expert knitter/crocheter; lovely lady – we were all very happy for her. She said that, these days, the test is all done on computer, with the computer choosing the random questions. There were 10 questions and, after answering 6 correctly, the person giving the test said she’d passed; I’ll bet she was really excited and happy it was all done.

Last night’s Knit/Crochet group hard at work (2 expert knitters closest to front)

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

Mandarin Orange Coffee Cake

1 (18 oz) box Duncan Hines

Orange Supreme cake mix

1 small pkg. vanilla instant

pudding

4 eggs

1/2 C. vegetable oil

1 (11 oz) can mandarin oranges)

reserve juice**

Preheat oven 350 degrees F.

Grease & flour 10 inch Bundt

pan. Combine cake mix, pudding

mix, eggs, oil & 1 C. juice.

Beat at medium speed with elec.

mixer 2 minutes. Add oranges

in the last 30 seconds; pour

into pan. Bake 38-43 minutes or

until toothpick inserted in

center comes out clean. Cool

in pan 20 minutes. Invert

onto plate & dust with

powdered sugar. Serves

8-12.

NOTE: cake is better second

day – more moist!  ** can

substitute orange juice if

you don’t have enough.

(recipe: Peg-Marys Recipe

Exchange)

————————

Chicken Curry
(crockpot)

10 skinless chicken thighs
1 (16 oz) jar thick salsa
1 onion, chopped
2 T. curry powder
1 C. sour cream

Place chicken in crockpot; 
combine next 3 ingredients;
pour over chicken. Cover; cook
on Low 8-10 hours (or High
5 hours). Transfer chicken to
platter; cover to keep warm.
Add sour cream to crockpot;
stir until well blended; pour
sauce over chicken.
Serves 10.
(recipe: Kraft foods)
----------------------
Peanut Buster Pizza (dessert)

1 (approx 19.8 oz) pkg brownie mix
1 (8 oz) cream cheese, softened
1 C. brown sugar, packed
1/4 C. creamy peanut butter
2 (1.6 oz,ea) peanut butter cups,
chopped
1/4 C. peanuts, chopped
1 oz. semi-sweet chocolate, melted
2 tsp. butter or margarine, melted

Preheat oven 350 degrees F.
Prepare brownie mix according to 
pkg. directions. Place parchment
paper on a pizza pan (that has a lip).
Pour brownie mixture onto paper and
spread into 14 inch circle. Bake 
20-25 minutes or until set; cool
completely.
Mix cream cheese, sugar & peanut
butter until smooth; spread over
brownie 'crust'. Sprinkle chopped
candy & nuts over peanut butter
mixture. Melt semi-sweet chocolate
& butter together in saucepan;
stir until smooth, then drizzle
over pizza.
OPTION:
Can also add sliced bananas on top
of chopped nuts & candy before
drizzling with chocolate.
(recipe: Star-justapinch.com)
--------------
Easiest Ever Guacamole

2 ripe avocados
1/2 C. chopped cilantro
1 small onion, finely chopped
1-2 T. lime juice
1/2 - 1 tsp. salt
1/4 tsp. pepper

Peel & pit avocados. In a bowl,
mash avocados, cilantro & onion.
Add lime juice, salt & pepper. Serve
immediately or cover tightly
with plastic wrap & refrigerate.
Can be made up to an hour before
serving. Serves 4
Suggestion: stir in some chopped
fresh tomatoes

(recipe: newspaper flyer)
--------------------------
Lemon-Walnut Green Beans

8 C. small green beans
2 C. sliced green onions
1/3 C. chopped walnuts
1 1/2 T. chopped fresh/or 3/4
tsp. crushed dried rosemary
5 T. fresh lemon juice
1 1/3 T. grated lemon rind

Arrange green beans in a steamer
basket  over boiling water. Cover,
steam 8-12 minutes or until crisp-
tender. Plunge beans into cold
water to stop cooking process; drain.
Spray a saute pan with nonstick
spray over medium-high heat. Add green
onions; saute until tender. Add green
beans, walnuts, rosemary & lemon juice.
Cook, stirring constantly, until
thoroughly heated. Sprinkle with grated
lemon rind. Serves 8

 (recipe: BlueCross of Michigan)
--------------------------
Bacon Chicken 'n Dumplings

3 slices bacon
3 large potatoes, peeled &
diced
1 onion, diced
4 skinless, boneless chicken
breast halves, diced
3 C. chicken broth
1 tsp. poultry seasoning
salt & pepper, to taste
1 (15.25 oz) can whole kernel
corn, drained & rinsed
3 C. half & half
1 1/2 C. Bisquick mix
1 C. milk

Place bacon in large, deep skillet.
Cook over medium-high heat until
evenly brown; drain, crumble &
set aside. Reserve bacon drippings
in skillet. Add potatoes, onion & 
chicken to skillet; cook 15 minutes,
stirring occasionally. Pour in
chicken broth; season with poultry
seasoning, salt & pepper. Stir in
corn; simmer all together 15
minutes. Pour in half & half; bring
to boil. Add crumbled bacon. In 
medium bowl, combine bisquick with 
milk; mix well (dough will be 
thick). Drop tablespoon sized
bits of dough into boiling
mixture; reduce heat & simmer
10 minutes, uncovered. Cover 
and cook another 10 minutes.
(Do not stir while simmering
or dumplings will break
apart. Serve hot.

(recipe: Mary Free-Marys
Recipe Exchange)
------------------
3-Bean Casserole

1 (20 oz) can kidney beans
1 (20 oz) can lima beans
1 (20 oz) can pork & beans
1/2 lb. bacon, chopped
1 lb. ground beef
1 large onion, chopped
1/2 C. brown sugar
1/2 C. ketchup
1 T. prepared mustard
1 T. Worcestershire sauce

Preheat oven 325 degrees F.
In large skillet, brown bacon 
& beef; add all other ingredients.
Mix well. Pour into casserole
dish & bake 35 minutes.

(recipe: cookincrazyme-GNR
05/04/12)
----------------------
Chocolate Chip-Oatmeal
Shortbread Cookies

1 C. butter, softened
1 C. powdered sugar
1 1/2 C. flour
1/2 tsp. baking soda
2 tsp. vanilla
1 c. quick-cooking oats
1 (12 oz) bag miniature
semi-sweet chocolate chips

Preheat oven 325 degrees F.
In large bowl, beat butter &
powdered sugar with elec.
mixer on medium speed until
light & fluffy. Stir in flour,
baking soda, vanilla & oats.
Stir in chocolate chips. Drop
dough by teaspoonfuls onto
ungreased baking sheets, 2 
inches apart. Bake 11-13
minutes or until lightly
browned. Cool 1 minute, remove
from sheets to cooling
racks. Makes 4 1/2 dozen
cookies.

(recipe: Peg-Marys Recipe 
Exchange)
==========================

Today is turning out to be a VERY NICE
day for me; weather-wise it's 56 degrees
out, clear but not sunny - I don't care!
I'm going to celebrate this day ALL DAY
LONG! Enjoy your day!!!

Hugs;

Pammie
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