Just Because . . .

Just because it’s been such a nice day today – I decided to write a blog. Been amusing myself on the Kraft Foods site, going through many vegetable recipes and thought: “Hey! I could post today – there are SO many good-sounding recipes here!” (So – here I am!) It seems that, among the many various recipe sites I belong to, there are lots & lots of main dish recipes and tons of desserts, but very few recipes for vegetables. (If you’re ever in a pinch on vegetables – go to the Kraft foods site – they’ve got 78 PAGES of recipes, with a good 10-12 on each page – and that’s just vegetables – there’s tons of other recipes there, too!).

It’s been a very easy-going, quiet day; middle son went to work, youngest went to school then we went to  pick up his tux for the prom tomorrow night. He asked if I’d be willing to stop at a few other places, so we did: drug store for more deodorant, Taco Bell for 2 beefy burritos (99 cents each!) and another store to see if they had any light-weight flannel shirts (I know – it’s WAY past that season, but he seems fascinated with them!). Entire trip, from picking him up at school at 2:30 to back home took less than 1 1/2 hours! (Yay – I’m not one for long shopping trips, especially when they involve numerous stores/stops – and yes, I’m a party-pooper when it comes to that.) Dinner tonight is Bbq’d pork sandwiches on sesame buns! Made a big pork roast yesterday and the guys really seem to like a pork roast best the next day as sandwiches – works for me; gets the roast eaten.  Stopped at the grocery store earlier for some shopping and made sure to pick up two bottles of Sweet Baby Ray’s bbq sauce – the guy’s new favorite.

Special needs group Music/Birthday night last night and I was amazed – we managed to go through an entire sheet cake (about 28 people) and all of the pop! I don’t think we’ve done that in a long time! That was good, it saved the other leader & I trying to decide who takes home the leftover cake. (My guys like it, but the frosting is really REALLY sweet – I just like the middle – it’s filled with a cream cheese frosting).

Actually dragged out the embroidery project from about a year ago (photos posted are from that time). When I was thinking about the actual ‘age’ of this one, I remember starting it while teaching Embroidery when we were homeschooling in a group once a week; that would make it a good 8 years ago? My thoughts now were: I’m getting older, there might just come a time when my eyesight will not be able to tollerate this very tiny needle & stitches – better get it done NOW! I’ve actually put about 3-4 inches on it in the past week (that’s a LOT, it takes a good half hour to do one leaf).

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

Slowcooker Apple Crisp

1 (3.4 oz) pkg. vanilla

instant pudding

1/2 C. sugar, divided

1 tsp. ground cinnamon

10 Granny Smith apples

(3 lb.) peeled & sliced

1 C. fresh or frozen cranberries

6 T. butter, melted, divided

12 “Nilla” wafers, coarsely

chopped

1/4 C. sliced almonds

Mix dry pudding mix, 1/4 C.

sugar & cinnamon. Toss apples

with 1/4 C. butter in large

bowl. Add pudding mixture; mix

lightly, spoon into crockpot.

Cover, cook on Low 4-6 hours

or High 2-3 hours. Combine

chopped wafers, nuts, remaining

butter and sugar in shallow

microwaveable dish. Microwave

on High 1 minute, stir.

Microwave 1 1/2 – 2 minutes

or until golden brown, stirring

every 30 seconds; cool.

Sprinkle cooked apple mixture

with nut mixture just

before serving.

Serves 12 (1/2 C. servings, each)

OPTION:

Can be topped with vanilla ice

cream or Cool Whip.

(recipe: Kraft foods)

———————-

Greek Chicken & Pita Casserole

4 C. cooked chicken or turkey, chopped
3 medium zucchini, halved lengthwise
& cut into 1/2" pieces (4 C.)
1 (10 3/4oz) can cream of chicken soup
1 medium red onion, chopped, (1/2 C.)
1/2 C. chicken broth
1 1/2 tsp. Greek seasoning
2 cloves garlic, minced
2 (6 in) pita bread rounds, cut into
bite-sized wedges
3 medium Roma tomatoes, chopped (1 C.)
1 C. crumbled Feta cheese (4 oz)
1/2 C. pitted Kalamata olives,
sliced

Preheat oven 350 degrees F.
In a large bowl, combine chicken, 
zucchini, soup, onion, broth, 1 tsp
Greek seasoning & garlic. Transfer
mixture to an ungreased 3-qt. 
rectangular baking dish. Coat
pita wedges with nonstick cooking
spray; sprinkle with remaining
1/2 tsp. Greek seasoning. Sprinkle
pita wedges, tomatoes, cheese &
olives on top of chicken  mixture. 
Bake, uncovered, about 20 minutes
or until heated through. Makes
4 servings.
(recipe: BH&G.com)
------------------
Lasagna-style Baked Ziti
 
 
1 lb. ziti noodles,
cooked accordg to pkg.
directions 
1 t. olive oil
1 large yellow onion, diced
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb. lean ground beef*
3 cloves garlic, minced
1/2 C. chopped fresh oregano,
(optional)
1 (26 oz) jar pasta sauce
1/2 C. (2 oz) grated Parmesan
1 (15 oz) container ricotta
cheese
1 (10 oz) box frozen **spinach,
thawed & squeezed to remove
liquid
1 C. grated mozzarella cheese

Preheat oven 400 degrees F.
In large pot, heat oil over
medium-low heat. Add onion, 
salt & pepper; cover & cook 
until onion is softened,
5-7 minutes. Add beef, increase
heat to medium-high; cook
5-8 minutes until beef is no
longer pink; drain. Add garlic
& oregano, cook 2 minutes.
Add pasta sauce; heat 3 minutes.
Remove from heat; add cooked
pasta; toss to coat. Add 
Parmesan, ricotta & spinach-
toss again. Spread mixture
into a 9 x 13 baking dish
or individual ramekins.
Sprinkle top(s) with 
mozarella. Bake until 
mozarella melts, about 15
minutes. Makes 4 servings.

*can substitute Italian sausage
for ground beef
**can substitute froz. chopped
broccoli for spinach
(recipe: RDJ 04/02/12)
-------------------------
Vegetable Potato Pancakes (broiler) 

3 C. shredded potatoes, well drained
1 (10 oz) pkg. frozen chopped
broccoli, thawed & well drained
1 (8 oz) pkg. shredded mild
Cheddar cheese, divided
4 eggs, lightly beaten
1/2 C. chopped onion
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme, crushed
1-2 drops hot pepper sauce
1/4 C. (1/2 stick) butter or
margarine

Preheat broiler. Mix potatoes,
broccoli, 1 C. cheese, eggs,
onion & seasonings. Melt 1
T. butter in large nonstick
skillet on medium heat. Spoon
2 T. potato mixture into 
skillet; press lightly to 
flatten. Repeat with remaining
potato mixture, allowing about
1 inch between pancakes. Cook 2-3
minutes on each side or until
crisp and golden brown on both
sides. Drain on paper towels; place
on ungreased baking sheets.Repeat
with remaining potato mixture,
adding remaining butter as needed.
Sprinkle evenly with cheese.
Broil 4-6 inches from heat,
1-2 minutes or until cheese is 
melted. Makes about 30 pancakes
(10 servings, 3 pancakes each)

Can be made ahead of time:
Prepare as directed, except for 
topping with remaining cheese & 
broiling. Cover; refrigerate
overnight. When ready to serve,
broil 6-8 inches from heat, 1-2 
minutes on each side or until
crisp & golden brown on both 
sides. Top with remaining
cheese; continue broiling 1-2 
minutes or until cheese is
melted.

(recipe: Kraft foods)
----------------------
Cheesy Ham/Vegetable Tortilla Bake 
 

1 T. oil 
6 oz. cooked ham, chopped 
1 each: green & red peppers, 
chopped 
1 onion, chopped 
1/2 C. salsa 
6 eggs, beaten 
3/4 C. sour cream 
9 (6 inch) corn tortillas, 
cut in half 
1 (8 oz) pkg. Mexican-Style 
finely shredded four cheese, 
divided 

Preheat oven 350 degrees F. 
Heat oil in medium skillet on 
medium heat. Add ham, peppers &  
onions; cook 5-7 minutes or until 
vegetables are crisp-tender. Remove 
from heat; stir in salsa. Beat 
eggs & sour cream with wire 
whisk until well blended; 
set aside. Arrange 6 tortilla 
halves on bottom of 9 x 13  
baking pan sprayed with non- 
stick spray. Spread half of  
vegetable mixture over tortillas; 
cover with half of egg mixture 
and 1/2 C. cheese. Repeat all 
layers starting with tortillas. 
Top with remaining tortillas; 
let stand 5 minutes. Bake 
25 minutes; top with remaining 
cheese, bake an additional 5  
minutes or until cheese is  
melted. 
Serves 8 

(recipe: Kraft foods) 
----------------------
Fresh Corn Salsa 
 

4 tomatoes, chopped (1 1/2 lb) 
1 C. cooked fresh corn kernels 
1/4 C. red onion, finely chopped 
1/4 C. chopped fresh cilantro 
1 jalapeno pepper, chopped 
1/4 C. zesty Italian dressing 

Combine all ingredients except 
dressing in large bowl. Add 
dressing; mix lightly.  
Makes 3 C., or 24 servings- 
2 T. each. 

(recipe: Kraft foods) 
-------------------
Cornflake Cookies
 
 
1 C. butter or margarine (2 sticks)
1 C. light brown sugar, packed
1 C. sugar
2 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 C. oatmeal
2 C. corn flakes
1 C. coconut, loosely
packed

Topping:

1 C. sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven 350 degrees F.
Cream butter with sugars;
add eggs & vanilla. Mix
flour, baking soda, baking 
powder & salt with fork;
slowly add flour mixture to
butter mixture & beat on
low speed until completely
mixed. Add oatmeal, cornflakes
& coconut; blend on lowest
speed. Do no over-mix. (You
might have to finish mixing
by hand).
Drop by rounded teaspoons,
one inch apart, on lightly
sprayed baking sheets. Sprinkle
tops with 1/4 tsp. Sugar 
Topping. Bake 8-10 minutes
until golden brown. Remove
from sheets while still hot
and allow to cool. Makes 8
dozen cookies.

(recipe: Peg-Marys Recipe
Exchange)
====================================
That's it for now - hope you're enjoying
your day. Life is short - try to squeeze
out a little 'fun' or relaxation every
day - remember to Thank the Lord for
whatever day you have!

Hugs;

Pammie
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Published in: on May 10, 2012 at 5:12 pm  Leave a Comment  

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