Good News in Small Batches

Sometimes good news comes in BIG batches and, sometimes in small – but I’ve learned that ALL good news is welcome. Today we got a phone call for my youngest to go for a job interview at Panera Bread Wednesday – YAY! We only put in the application a little less than two weeks ago and I spoke with their manager today (I’ve gotten to know him, as that’s the same location my knit group meets at). He told me that my son is on the ‘short list’ for applicants – that’s GREAT! I’m excited – the location is really close (5-7 minutes, depending on the time of day and traffic, maybe 12 minutes?). They are looking for part-time and that’s just what my son needs; they said they’re more than willing to work around school schedules (he will be starting summer school in a few weeks 7:15 a.m. – 12 noon). Really glad this opportunity is coming for him – hope he gets the job. The other good news is almost related to the first: just read today in our local paper that our Township is going to phase out the GED and extra high school classes for those who didn’t graduate – that will effect my son. I called about it and, yes, they are phasing out the GED part, but the alternative high school he will be attending in September is NOT in the cut – YAY! See what I meant about good news in small batches?

Our weather is now very summery – sunny, warm with not much of a breeze – 78 degrees. Not sure what we’re having for dinner; I got out chicken breasts but they’re not defrosted – we’ll see what happens with them later. Went through the refrigerator freezer this morning and sorted/pitched, etc. Just wanted to get an idea of ‘what’s available’ for quick meals. Noticed a ‘trend’ of sorts, not much beef – just fish, chicken & pork with one small beef roast; oh well – make due with what you’ve got, right?

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

Carrot Cookies w/Mascarpone

Frosting

 

 

1 box Duncan Hines Decadent

Carrot cake mix

2 eggs

1/2 C. butter

1 C. very hot water

1 C. dry oats

Frosting:

1 C. sugar

1/3 C. heavy cream

1/4 C. butter

1/4 C. mascarpone cheese

or cream cheese, softened

1 C. powdered sugar

1 tsp. vanilla

1/2 C. chopped toasted

almonds or pecan halves

This cake mix comes with a

packet of cake mix and a

packet of dehydrated carrots &

raisins. Mix carrots/raisins

with the hot water; let sit

10 minutes. Drain & press out

all water; set aside.

Preheat oven 350 degrees F.

Prepare cookie sheets with

parchment paper, or spray

with nonstick spray. Beat

cake mix & butter together.

Beat in eggs one at a time.

Stir in oats & drained

carrot/raisin mixture until

all is well mixed. Drop by

tablespoons onto sheets. Using

a spoon dipped in water to

prevent sticking, press each

cookie slightly flat. This

is important because the

cookies do not spread. Bake

13-14 minutes; remove from

pans, wait about 5 minutes

then remove to racks to cool.

Frosting:

Bring sugar, cream & butter to

a full rolling boil; boil 1 minute,

remove from heat. Stir in

mascarpone (or cream cheese) by

spoonfuls until all is melted

and combined. Stir in powdered

sugar & vanilla. Keep beating

by hand 5-7 minutes until it

thickens. To frost cookies,

leave cookies on racks with

waxed paper underneath. Spoon

frosting over cookies, about

1 tsp. per cookie. It will

spread out some and may run

down sides. If it’s too

runny, let it cool a little

longer before proceeding. Press

about 1/2 tsp. chopped toasted

nuts into frosting on each

cookie. (OR) press one pecan

half on top of each cookie.

Makes 2 1/2 dozen

(recipe: Susan-justapinch.com)

—————–

Taco Chicken

1 3-4 lb. chicken
1 onion, chopped
1 stick margarine
1 (10 oz) can Rotel tomatoes
with green chilies, drained &
mashed
1 (10 3/4 oz) can cream of 
mushroom soup
1 (10 3/4 oz) can cream of
chicken soup
1 C. grated Cheddar cheese
1 (7 oz) bag Doritos taco
or nacho chips

Boil or bake the chicken; remove
meat from bones; save 1 C. broth.
Preheat oven 350 degrees F.
In large skillet, saute onion in
margarine; add tomatoes, soups &
broth. Heat & cook until thickened.
Crush 1/2 the chips and spread on
the bottom of a 9 x 13 greased pan, 
covering the bottom. Layer chicken
over chips, then pour soup 
mixture over top. Sprinkle remaining
chips over chicken and top with
cheese. Bake 30 minutes or until
bubbly around the edges.
(recipe-Sandy, Marys Recipe 
Exchange)
----------------------
Round Steak & Rich Gravy
(crockpot)

2 lb. round steak
1 can cream of chicken soup
1 envelope dry onion soup  mix
1/2 C. water

Cut round steak into serving
sized pieces place in crockpot. Add
rest of ingredients; cook on
Low 10-12 hours.
(recipe: 1_Comfort_Foods_Digest)
---------------------------
Swiss & Chive Spread

3 C. finely shredded Swiss
cheese (12 oz)
3/4 C. mayonnaise
1/4 C. chopped chives
1/2 tsp. salt
1/4 tsp. ground white pepper

Mix cheese & mayonnaise in a 
bowl. Add chives, salt & pepper;
stir well. Cover & chill until
serving time. Serve with 
crackers.

(recipe: Lynnda-justapinch.com)
-------------------
Baked Potato Casserole

5 large baking potatoes,cooked &
cubed
6 slices bacon, cooked & crumbled
1 lb. shredded cheese
1 pint sour cream
2 bunches green onions, chopped &
sauteed in bacon grease
salt & pepper, to taste

Preheat oven 325 degrees F.
Mix all ingredients together; pour
into casserole dish. Bake 30
minutes. Serves 6-8.

(recipe: Ramblinjodie-GNR
05/04/12)
------------------------
Simple Asian Slaw

4 C. coleslaw blend 
(cabbage slaw mix)
1 (11 oz) can mandarin
oranges, drained
2 green onions, thinly
sliced
1/4 C. (Kraft) Asian
Toasted Sesame dressing

Combine coleslaw, oranges &
onions. Add dressing; toss
to coat.
Serves 4, 1 C. each

(recipe: Kraft foods)
--------------------
Mama's Lemon Custard Dessert

5 cans sweetened condensed milk
10 egg yolks
2 C. pure lemon juice
1 T. vanilla
2 boxes vanilla wafers
1 stick butter

Crust:

Finely crush 1/2 box of wafers;
coarsely chop the remaining 1/2
of box. In small saucepan on low
heat, melt 1/2 stick butter. Using
a mixing bowl, mix crushed wafers &
butter together, then spread evenly
over bottom of 9 x 13 pan. Place pan
in refrigerator 15-30 minutes to allow
crust to set.

Filling:

Open all cans of milk  & pour into a 
large mixing bowl. Add vanilla, gradually
stir in lemon juice until completely 
blended. Separate egg yolks from whites;
set whites aside, stir in egg yolks. 
Mixture should be slightly stiffening
up by now. Once filling is complete, line
sides of the 9 x 13 pan with whole vanilla
wafers (stand them on their sides, upright).
Pour lemon filling into pan; crush a few vanilla
wafers on top of lemon filling for decoration.
Cover with plastic wrap to prevent a film from
developing while chilling in the fridge. Place
dessert in refrigerator for 4-6 hours or until
set. Serves 6-8. 

(recipe: Cheryl-justapinch.com)
==========================

Hope you're having a pleasant day.
Remember to stop and smell the flowers - 
there are a LOT of them out there now!

Hugs;

Pammie
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