Saturday the Pammie Slept in!

After picking up youngest son at 12:30 a.m. from his all-day Cedar Point trip/concert/event, I slept in until 10 a.m.! (that’s late for me). Have spent the last 2 1/2 hours leisurely/lounging at my computer with a nice hot cuppa coffee and perusing the internet, emails, web sites, etc. I must say – Pinterest has certainly got me hooked. There are all sorts (let me repeat myself ALL sorts) of interesting, intriguing, sometimes shocking/ideas/projects/tips/recipes – you name it, it’s there. I find myself wandering through almost like you’d wander through a store you really enjoy. For guys it would be a hardware store or auto parts store; for women perhaps a fabric/crafts store, or clothing/shoe store or even a greenhouse. Let’s see – today I found interesting/fascinating things: a really cute idea on how to make a baby mobile using yarn, felt & embroidery hoops (which would make a very nice baby shower gift), several really easy-yummy recipes (a recipe for ‘the best’ iced coffee homemade and one for a very easy throw-together cake using cake mix & pie filling), a few interesting/cute quotes, a very creative use for Mason jars which are then put together to make a hanging lamp (like for a kitchen). I’m sure there were others; much like when you wander in a store you like, your brain sort of goes to ‘mush-mode’ – you know, when you’re almost over-saturated with ideas/colors/creativity? I can definitely see where Pinterest could take up most of a day just to go through ‘some’ of what’s offered there. (don’t get me wrong – not everything on there I find worth investigating). The site has loads of photos – if you want to find out more about the photo, you click on it and that takes you to the location of the person who put the photo up – if, say, it’s a recipe and you want the recipe, then you click (again) the photo and that takes you to the actual site where the original recipe/idea/project came from and you can get the details of that particular thing.  Confusing, but you can easily get the hang of it.

Sitting here in my jammies, I’m getting the feeling it’s time to post more recipes! The weather is supposed to be really nice today; it’s now 78 degrees out with an expected High of 84 (WOW!) and the next few days look clear and warm until Tuesday (slight showers and 69 degrees) – looks like Summer is FINALLY coming! YAY! Two really pretty yellow iris are blooming in my yard – love seeing new blooms!

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

Chocolate Sour Cream Cake

& Sour Cream Frosting

1 C. flour

1 C. sugar

3 T. baking cocoa

1 tsp. baking soda

1/4 tsp. salt

1 C. sour cream

1 egg

Preheat oven 350 degrees F.

Coat 8 inch square baking dish

with nonstick spray. In a large

bowl, combine all ingredients;

beat until smooth. Pour batter

into prpared dish; bake 25-30

minutes or until toothpick

inserted in center comes out

clean. Let cool, then cut into

squares. Top with Cool Whip,

sprinkle top with confectioners

sugar or Sour Cream Frosting.

Sour Cream Frosting

1 C. sour cream

1/3 C. confectioners sugar

1/2 tsp. vanilla extract

1 1/2 C. Cool Whip

In medium bowl, combine

sour cream, sugar &

vanilla; mix well. Fold in

Cool Whip; refrigerate until

ready to use. Yields enough

to cover a 9 x 13 sheet cake.

(recipes: Sandy-Marys Recipe

Exchange)

————————-

Asian-Style Chicken Bake

2 C. diced, cooked chicken
1 can cream of mushroom soup
1 (8 oz) can pineapple chunks
1 (4 oz) can sliced mushrooms,
drained
1 T. soy sauce
1 C. sliced celery
2 T. chopped green onions
1 (3 oz) can chow mein noodles,
divided

Preheat oven 350 degrees F.
Combine all ingredients, except
chow mein noodles. Gently stir 
in 1 C. noodles. Spoon into
a greased 8 inch square baking
pan; sprinkle top with remaining
noodles. Bake 45-55 minutes until
hot & bubbly. Serves 4.
(recipe: Sandy-Marys Recipe
Exchange)
----------------
Cheesy Pasta Side Dish

2 C. egg noodles
1 tsp. salt
1/4 tsp. paprika
3 t. margarine, melted
3/4 C. grated Parmesan cheese

Cook egg noodles in boiling
salted water accordg to pkg.
directions, until tender.
Drain noodles into a colander.
Place drained noodles in large
bowl. Mix melted margarine, 
paprika & Parmesan cheese
together in a bowl then add
to noodles; toss gently
to coat. Serve immediately.
(recipe: Sandy-Marys Recipe
Exchange)
-------------------
Broccoli Salad

5 C. chopped broccoli
1/2 lb. bacon, cooked and
crumbled
1/2 C. raisins (golden)
1/2 C. chopped walnuts (optional)
1/2 C. finely chopped onion
1/2 C. sunflower kernels
1 C. mayonnaise
3/4 C. white sugar
1/2 C. vinegar
1 tsp. fresh black pepper

Chop broccoli; just the florets 
(the tops)into bite-size pieces.In 
a large bowl, add chopped broccoli, 
bacon, raisins, walnuts, chopped 
onions& sunflower kernels.In a 
medium bowl, make  dressing:Whisk 
together mayonnaise, sugar, vinegar 
and black pepperuntil thoroughly 
combined.Pour dressing over salad
ingredients.Give it all a really 
good stir to combine.Can be made a 
day ahead;should be kept stored 
in a bowl with an airtight lid in 
the refrigerator.Stir again just 
before serving.
(recipe: Sandy-Marys Recipe
Exchange)
----------------
Mexican Stuffed Pasta Shells

1 box large pasta shells
1 lb. ground beef
1 (12 oz) jar picante sauce
1/2 C. water
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies,
drained
1 pkg shredded mozzarella or
Monterey Jack cheese
1 large can French fried onions

Preheat oven 350 degrees F.
Cook pasta shells, drain; set aside.
Brown ground beef; drain. Combine
picante sauce, water & tomato
sauce. Stir 1/2 C. of liquids into
ground beef along with green chilies,
1/2 C. cheese & 1/2 can Fr. fried
onions; mix well. Pour half of 
remaining sauce mixture on bottom of
10 inch round or 8 x 12 inch baking
dish. Stuff cooked shells with
ground beef mixture. Arrange shells
in baking dish; pour remaining
sauce over shells. Bake, covered,
30 minutes. Top with remaining
cheese & onions; uncover & bake
an additional 5 minutes.
(recipe: Sandy-Marys Recipe
Exchange)
-----------------
Applesauce Bars

1/4 C. butter, softened
2/3 C. brown sugar
1 egg
1 C. applesauce
1 C. flour 
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 C. raisins (or craisins)
1/2 C. chopped nuts

Icing:

1 1/2 C. confectioners sugar
3 T. margarine, melted
1 T. milk
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease a 9 x 13 pan. In 
medium bowl, mix together
butter, brown sugar & egg
until smooth; stir in
applesauce. Combine flour,
baking soda, salt & spices;
stir into applesauce
mixture until well blended.
Stir in raisins. Spread 
evenly in prepared pan. 
Bake 25 minutes (check
at 20 minutes with 
toothpick). Cool in
pan over wire rack. In
a small bowl, mix
together confectioners
sugar & margarine; stir 
in vanilla & milk until
smooth; spread over
cooled bars, sprinkle
top with chopped nuts
before cutting into
squares.

(recipe: Angie-justapinch.com)
------------------
Baked Jalapeno Popper Dip

2 pkgs cream cheese, softened
1 C. mayonnaise
1 (4 oz) can chopped green chilies
1 (4 oz) can jalapeno nacho rings
or jalapenos
1 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Mix cream cheese & mayonnaise
together until smooth. Stir in
chilies & jalapenos. Place in 
baking dish; sprinkle top with
Parmesan. Bake 30 minutes or 
until bubbly & browned. Serve
warm with crackers, chips or
whatever you'd like. It is 
also good at room temperature.

(recipe: Lindsey-justapinch.com)
--------------------
Watermelon Salad

8 C. loosely packed torn
Boston lettuce
2 C. seedless watermelon
chunks (1 inch)
3/4 C. quartered cucumber
slices
1/3 C. thin small red onion
slices, separated into rings
1/3 C. light raspberry 
vinaigrette dressing (Kraft)
1 T. (Kraft) mayo with
olive oil

Combine first 4 ingredients in
large bowl. Whisk dressing
gradually into mayo until
well blended. Add to salad;
toss to coat.Makes 8 servings,
1 1/4 C. each.

Note: Extra topping suggestion:
Cook 1/2 C. coarsely chopped
pecans or walnuts and 1/4
C. sugar in skillet on medium
heat until sugar is melted
& nuts are evenly coated,
stirring frequently. Spread
onto sheet of foil; cool
Sprinkle over salad just
before serving.

(recipe: Kraft foods
========================

Last night's Gym Night went well but
we only had 24 people attend which meant
we had TONS of hot dogs left over! We
cooked 80, some of the kids ate 3, most
had 2 - that left my 'compatriot/leader' 
and myself with a good dozen each to 
take home AFTER we'd given away quite
a few to the church janitor and another
needy family. I can see warmed up hot
dogs on today's lunch menu for my husband
and sons.  Am going to get dressed (it's 
now 12:45 p.m. - wow, I really AM lounging!)
then go see about deciding whether to crochet
a border on the blue scarf (it was suggested
by another crafter that if I crocheted a 
border on the scarf, it wouldn't curl up -
we'll see; I think it's just because of the
nature of that particular knit pattern which
causes the 'pucker'). Nothin' like a relaxing
Saturday with no particular plans in the offing-
(there IS a book I might pick up: given to me
by a friend at church who also likes the author
as much as I do: "The Spy" by Clive Cussler - 
we'll see.)

Enjoy your day - hope it's a sunny,
relaxing day for you, too!

Hugs;

Pammie

PS: What'd I tell ya? Husband is heating
up hot dogs as I type! Hehehehe
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