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  

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

Wet, Wet Weather . . . sigh

Guess I should expect that since we really didn’t get very many rainy days in April, those “April Showers” would come in May – who knew? It’s a grey, dreary day today, 50 degrees – just the kind of day to make you want to grab your flannel pajamas and crawl back in bed! Oh well, let’s not let a few rain drops darken our day, shall we? (Not that I have any ‘pressing’ commitments to do today, just have to make a quick trip to the drug store for milk and a few sundries).

Not much new around here, it’s been a quiet weekend-YAY! This is the ‘prom’ week, so towards Friday there will be an increase in activities at our house: pick up tux & corsage, etc. I’ll try to remember to post photos.

Well, I’ve finally succombed to the latest ‘craze’: Pinterest. What’s that, you ask? For those of you in the ‘crafting’ world, you might already have heard of it. This is a website devoted to lots of various ideas. It’s taken me some time to finally ‘give in’ and ‘check out’ what this is all about. At first, I really didn’t see the ‘point’ to it all: it’s lots of various ‘photos’ of ‘ideas’ on things from cooking, crafting, design, building, sewing – you name it. When you click on a photo you find interesting, it takes you to a brief summary of that project. I didn’t understand that, from there, you click on THAT photo and it will usually bring you to directions on how to execute that idea/recipe/project, etc. Yes, it’s a lot of extra steps/clicks, but some of them are very creative/interesting/worth checking out. You can re “PIN” them to others who might find them worth checking out, or list them on your own ‘board’ for further reference. I’ve found several interesting recipes (although I’m not exactly sure I’m able to repost them to my blog, not having permission from the original person), some cute craft ideas, and some really funny ‘signs’ (quick comments posted like an old time sign board). I can definitely see that this site could be a very BIG time consumer for me – not sure just how I feel about that yet. (If you are/might be interested in this site: go to
http://www.pinterest.com           they require an ‘invite’ to join, but if you click on the site, the ‘invite’ comes within a few hours, to your email address. (I believe you can visit the site without joining, to give you an idea of what it’s about). There are a LOT of great crafting ideas for very little money, ideas (currently) for Mother’s Day gift making, (a friend of mine that’s an elementary teacher posts ideas on teaching ‘tools’ – how to make them) – it’s a very interesting site with tons of ‘ideas’; I have just scratched the surface of the various subject matter offered – check it out!

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

Dark Chocolate Cherry Cordial Brownies

1/2 C. butter, unsalted

1/4 C. dark chocolate chips

1 C. sugar

2 large eggs

1 tsp. vanilla

1/3 C. dark cocoa

1/2 C. flour

1/4 tsp. salt

1/4 tsp. baking powder

Frosting:

2 C. powdered sugar

1/2 C. unsalted butter,

room temp

1 (10 oz) jar maraschino

cherries (reserve juice)

1 T. milk

1 tsp. almond extract

1 tsp. vanilla extract

1/4 C. dark chocolate chips

1 tsp. vegetable oil

Preheat oven 350 degrees F.

Grease an 8 x 11 pan. Drain

cherries, coarsely chop them.

Spread cherries on paper

towel to dry slightly. In small

bowl, whisk together flour,

dark cocoa powder, salt &

baking powder. Melt butter &

pour into large bowl. Whisk in

dark chocolate chips until

melted. Whisk in sugar, then

eggs; stir in dry ingredients.

Pour into prepared pan; bake

20-25 minutes. Cool completely.

Buttercream Frosting:

Beat butter with powdered sugar &

extracts. Add milk & cherry juice

until it reaches a desired consistency.

Fold in chopped cherries. Frost

cooled brownies; chill 30 minutes

then cut into squares. Melt

remaining 1/4 C. chocolate chips;

stir in oil. Drizzle over

frosted brownies.

Serves 8-12

(recipe: Julie-justapinch.com)

————————-

Chunky Chicken Chili
(crockpot)

1 (15 oz) can dark red
kidney beans, rinsed
1 (15 oz) can light red
kidney beans, rinsed
1 1/2 C. thick salsa
1 (16 oz) can tomato sauce
2 T. chili powder
1 1/2 lb. boneless, skinless
chicken thighs, cut into
bite-sized pieces
1 onion, chopped
1 C. frozen corn
1 C. (Kraft) Mexican-
style finely shredded
Four Cheese

Combine beans, salsa, tomato
sauce & chili powder in crockpot.
Top with chicken, onions & corn.
(DO not stir). Cover with lid
Cook on Low 6-8 hours (or High
4-5 hours). Stir before serving.
Ladle into bowls & top with 
shredded cheese. Serves 6
(recipe: Kraft Foods)
----------------------
Spinach & Bacon Quiche

6 large eggs, beaten
1 1/2 C. heavy cream
salt & pepper
2 C. chopped fresh baby spinach,
packed
1 lb. bacon, cooked & crumbled
1 1/2 C. shredded Swiss cheese
1 (9 in) refrigerated pie crust,
fitting into a 9 inch glass pie
plate

Preheat oven 375 degrees F.
Combine eggs, cream, salt & pepper
in a food processor or blender. 
Layer spinach, bacon & cheese in
bottom of pie crust, then pour
egg mixture on top. Bake 35-45
minutes until egg mixture is
set. Cut into 8 wedges.
(recipe: Paula Dean Food Network)
-------------------
Apple "Dumpling" Dessert
("makes a wonderful sauce &
apples cook up nicely in the
pastry")
 
 
2 Granny Smith apples, peeled &
cut in quarters
1 can crescent rolls
1/2 C. sugar
1/2 tsp. cinnamon
6 oz. 7-Up or Mountain Dew
1 stick butter, sliced

Preheat oven 350 degrees F.
Wrap each apple quarter with 1
triangle of crescent roll,
stretching to cover if 
necessary; place in a pyrex
dish. Combine sugar & cinnamon;
sprinkle over apples. Place
butter slices over apples;
pour the 7Up or Mt. Dew
over this mixture. Bake 45
minutes. Serves 8.
Suggestion: serve with
vanilla or cinnamon ice
cream or whipping cream.
(recipe: Sandy-Marys Recipe
Exchange)
------------------
Chicken-Parmesan Bundles
 
 
4 oz cream cheese, softened
1 (10 oz) pkg frozen chopped
spinach, thawed & well-drained
1 1/4 C. shredded mozzarella
cheese, divided
6 T. grated Parmesan cheese,
divided
6 small boneless, skinless
chicken breast halves, 
pounded to 1/4 inch thickness
1 egg
10 Ritz crackers, crushed
(about 1/2 C.)
1 1/2 C. spaghetti sauce,
heated

Preheat oven 375 degrees F.
Mix cream cheese, spinach,
1 C. mozzarella & 3 T. Parmesan
until well blneded; spread onto
chicken breasts. Starting at one
short end of each breast, roll up
chicken tightly & secure with
wooden toothpick. Beat egg in
shallow dish. Mix remaining
Parmesan & cracker crumbs in
separate shallow dish. Dip 
chicken in egg, then roll in
crumb  mixture to evenly coat.
Place, seam-side down, in 9
x 13 baking dish sprayed with
nonstick spray. Bake 30 minutes
or until chicken is done. Remove
& discard toothpicks. Serve
chicken topped with warmed
spaghetti sauce & remaining
mozzarella cheese.Serves 6.
(recipe: Kraft foods)
-------------------
Garlic & Dill Feta Cheese Spread
 
 
8 oz. cream cheese, softened
4 oz. crumbled feta cheese
1/4 C. mayonnaise
1 clove garlic, minced
1 T. fresh dill, chopped
1/2 tsp. seasoned pepper
1/4 tsp. salt

Process all ingredients in a
food processor until smooth.
Cover & chill 8 hours. Serve
on cucumber slices drizzled
with olive oil or use for a
spread on bagels, sandwiches
or crackers.
This spread can be frozen for
up to a month, tightly 
wrapped. Thaw in refrigerator
24 hours; stir before serving.

(recipe: Lynnda-justapinch.com)
------------------------
Mayonnaise Biscuits
 
 
2 C. self-rising flour
1 C. milk
6 T. mayonnaise

Preheat oven 400 degrees F.
In large bowl, stir together
flour, milk & mayonnaise until
just blended. Drop by spoonfuls
onto lightly greased baking
sheets. Bake 12 minutes or
until golden brown.

(recipe: Mary Free-Marys
Recipe Exchange)
----------------------
Cheesy Hash Brown Casserole
 
 
4 slices bacon, chopped
1 onion, chopped
1 red pepper, chopped
1 (30 oz) pkg. frozen
shredded hash browns, thawed
1 (10 3/4 oz) can cream of
mushroom soup
1 C. sour cream
1 1/4 C. shredded Colby &
Monterey Jack cheeses, divided

Preheat oven 375 degrees F.
Cook bacon, onions & peppers in
large skillet on medium-high
heat 5 minutes or until bacon is
crisp, stirring occasionally; 
transfer to large bowl. Add 
hash browns, soup, sour cream
& 1 C. cheese; mix lightly.
Spoon into 9 x 13 baking pan;
top with remaining cheese. Bake
40-50 minutes or until heated
through.

Note: You can also create a 
topping by crushing 30 Ritz
crackers, mix with 2 T. 
melted margarine then sprinkle
over top of casserole before
baking.

(recipe: Kraft foods)
=============================
Oh! Forgot to mention - one of the ideas recently
gleaned from the Pinterest site was how to convert
an old sweater into a cardigan, by cutting and
using a kind of sewing tape - it's called the 
"10 Minute Cardigan" - clever idea! I can see
doing that with something you might pick up
at a garage sale (for cheap) or a thrift shop -
clever idea! (yes, I repeated myself - I liked
the idea just THAT much!). 
Enjoy your day - try to stay dry and don't
let the 'lack of sun' steal your joy!

Hugs;

Pammie

——–

Thoughts on a Thursday

Good Day!

Hope you are having a great, sunny Thursday – it’s another kind of grey day, but the weather’s improving in the ‘warmth’ area – yesterday it got up to 83 degrees by around 5 p.m. – quite amazing! We’re supposed to get rain just about all week – that’s OK – the flowers & plants will need it.

Went for a check  up to my Ob/Gyn Tues. and discovered I’d shrunk another 1/2 inch – (I have Scoliosis in my upper back) s0 now I’m a ‘towering’ 5′ 4 1/2 inchs (used to be 5′ 6″ at one time) – oh well, I’ll just learn to appreciate the ground with a closer view, that’s all! Also got some interesting information from the doctor concerning questions I’d had about side effects of the cancer drug – he told me to start taking Glucosamine & Condroytin for the joint pain – said he takes it and it really helps! (He said the meds mess with your body and make you feel like oncoming Arthritis – who knew?) If this helps that will be GREAT! (I was a bit worried that I’d have to tough it out for the 5 years on the drug). He also told me I don’t have to have another bone density scan for another 2 years! (Oncologist wanted me to have one in JUNE). The Ob/Gyn had given me one in 2010 and said that my bone density was SO GOOD that I shouldn’t need one yet, gave me a copy of my last test and said: Tell the Oncologist to call me if he doesn’t want to accept my opinion! You DON’T need one this soon!). Oncologist also mentioned I might have to start taking bone-strengthening shots (Provia?) – Ob said: “NO! #1 you got your breast cancer at an older age, #2 your insurance won’t cover the costs! They’re something like $1,500!” WOW! He said that insurance companies will cover them IF you’re in your 20’s, but not when you’re in your 60’s. He also gave me a list of vitamins & suppliments to help all that. I really like him as he must have asked me at least three times during the exam: “Do you have any more questions?” He said he has quite a few patients that are (or were) using the same cancer drug I’m on, so he’s well-versed on the side effects and how to avoid them. (YAY!) I was concerned about weight gain; he told me that’s only IF you were not post menopausal at the time of diagnosis ( I am already, so no worry there). (ANOTHER Yay!) Been trying to watch my weight, it’s come down about 2 lbs; my biggest struggle is with having ice cream and corn chips in the house – real temptations late at night. (Yes, if I didn’t have growning boys and a husband who ALSO want them around, they wouldn’t be here to tempt me.)  All – in – all it was a good visit; have to wait a week for the pap results. I had done another ‘dumb’ thing and forgot about scheduling a YEARLY pap exam – this time it had gone 2 years, so after the breast cancer scare, I surely don’t need to find out I have it in another area of the body. If my blog helps anyone, please PLEASE GET YOUR CHECK UPS! My breast cancer was caught early – if I had waited another year – who knows what the results would be?

Today’s babysit the grandson day – we’re going to be painting puzzles. I found some little wooden puzzles at Michael’s craft store a while back (he spotted them on the shelf here last week). They are simple little (maybe 10 piece) puzzles with an outlined picture and you use included pens to color them; should be fun, he likes painting or coloring things. That gets me thinking: maybe I can find something similar at JoAnn’s for him to color/paint for his Mom for Mother’s Day! (since I don’t have a Mom/Mother-in-Law any more, I tend to forget that holiday). That should be a ‘fun’ trip for me, looking for something he can make!

Recipes? Not so many these past few days – not sure why. (Of course you know I have some held ‘in reserve’, so I’ll post those now!)

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

Peanut Butter Chocolate Truffles

 

1 1/3 C. peanut butter
1 1/3 C. graham crackers, crushed
2 sticks butter, melted
1 tsp. vanilla
1 (1 lb) box powdered sugar
1/3 block paraffin (sets chocolate)

12 oz bag semi sweet chocolate chips
Mix peanut butter, butter, vanilla in
large bowl; mix in graham crackers
& powdered sugar with hands until
stiff; form into bite sized balls.
Melt chocolate chips & paraffin
in top pot of double boiler (with
simmering water in lower part).
Lay out sheets of waxed paper;
dip peanut butter balls into
melted chocolate using toothpick,
place on waxed paper to dry.
Serves 24

(recipe: Lisa: justapinch.com)
—————————–

South of the Border Potatoes 
 

4 C. chopped, peeled thin-skinned 
potatoes 
2 tsp. olive oil  
1 tsp. chili powder 
1 tsp. ground coriander 
1 tsp. ground cumin 
1 tsp. garlic powder 
1 C. diced Roma tomatoes 
about 1/4 C. chopped fresh cilantro 
1/4 C. sliced green onions 
salt 
Tomato salsa 
sour cream 

Place potatoes in 12-inch non-stick 
frying pan with 1 1/2 C. water; cover 
tightly & bring to boil over high 
heat. Simmer over medium heat until 
potatoes are tender, 5-7 minutes.  
Drain into colander; wipe pan clean. 
To pan, add oil, chili powder,  
coriander, cumin & garlic powder; 
stir over medium-high heat 30 
seconds. Add potatoes & stir to 
coat, then mix in tomatoes,  
cilantro & green onions. Over high 
heat, occasionally turn mixture 
until browned, about 5-6 minutes. 
Season to taste. Serve salsa & 
sour cream as toppings. Serves 4. 

(recipe: RDJ 5/1/12) 
------------------
Chicken Fried Chops
(crockpot) 

1/2 C. flour
2 tsp. salt
1 1/2 tsp. ground mustard
1/2 tsp. garlic powder
6 pork chops, trimmed
2 T. vegetable oil
1 can cream of chicken soup,
undiluted
1/3 C. water

In shallow bowl, combine flour,
salt, mustard & garlic powder;
mix together & dredge pork
chops in mixture. Place chops
in bottom of crockpot. Combine
soup & water; pour over chops.
Cover & cook on Low 6-8 hours
or until meat is tender. If
desired, thicken pan juices &
serve with chops.

(recipe: KS tabby-1_Comfort_
Foods digest)
-----------------
Chicken, Tomato & Cucumber
Dinner Salad
 
 

5 T. olive oil, divided
1 1/4 lb. chicken breast tenders
salt & ground black pepper
1/4 C. cider vinegar or
white wine vinegar
1 t. snipped fresh thyme
1 tsp. sugar
1 medium cucumber, cut into
thin ribbons
2 tomatoes, sliced
1/2 C. pitted green olives,
halved or sliced
4 oz. feta cheese (optional)

In large skillet, heat 1 T.
olive oil over medium heat.
Lightly sprinkle chicken
tenders with salt & pepper.
Cook chicken in hot oil 8-10
minutes, turning once, until
no pink remains.

Vinaigrette:

In a screw-top jar, combine
remaining oil, vinegar, thyme,
sugar & 1/4 tsp. each salt &
pepper; shake to combine. 
Arrange chicken, cucumber
ribbons, sliced tomatoes, 
olives & feta cheese on 
four dinner plates. Drizzle
vinaigrette over salads.

(substitutes: You can 
substitute fish for chicken,
zucchini or carrots for
cucumbers, halved cherry
or grape tomatoes for
sliced, and pitted
Kalamata or ripe olives
for green olives)

(recipe: Peg-Marys REcipe
Exchange)
----------------
Bruschetta Chicken Bake
 

 
1 (14.5 oz) can diced
tomatoes, undrained
1 (6 oz) pkg. chicken 
stuffing mix
1/2 C. water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless
chicken breasts, cut into
bite-sized pieces
1 tsp. dried basil leaves
1 C. shredded mozzarella
cheese

Preheat oven 400 degrees F.
Mix tomatoes, stuffing mix,
water & garlic just until
stuffing mix is moistened.
Layer chicken, basil & cheese
in 3 qt. casserole or 9 x
13 baking dish. Top with
stuffing. Bake 30 minutes
or until chicken is done.
Serves 6, 1 C. each

(recipe: kraftfoods)
-------------------
Crunchy Pea Salad
 
 

1 (10 oz) pkg. frozen baby peas,
thawed
1 C. diced celery
1 C. chopped cauliflower
1/4 C. diced green onions
1 C. chopped cashews
1/2 C. sour cream
1 C. Prepared Hidden Valley
Ranch salad dressing
6 slices crisp-cooked bacon,
crumbled (garnish)

Combine all ingredients-
chill well.
(recipe:RDJ 04-13-12)
-----------------------
Red Beans & Rice
(crockpot)

1 lb. dried small red beans
1 lb. andouille sausage, sliced
5 C. water
1 C. tomato sauce
1 T. worcestershire sauce
1 tsp. salt
1 tsp. pepper
2 T. cajun seasoning
1/2 C. finely chopped onion
1/2 C. finely chopped green pepper

Combine all ingredients in crockpot;
cook on Low 8-10 hours. Serve over
cooked white rice.
(recipe: Sandy-Marys Recipe
Exchange)
------------------------
Granny's Scrumdelicious
Cookies
 
 

1 C. butter
1 C. oil
1 C. brown sugar
1 C. white sugar
1 egg
1 tsp. vanilla
3 1/2 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 C. chocolate chips
1 C. quick cookg oats
1 C. coconut
1 C. Rice Krispies
1 C. walnuts or pecans,
chopped

Preheat oven 350 degrees F.
Cream together thoroughly:
butter, oil, brown sugar,
white sugar, egg & vanilla.
Add remaining ingredients;
mix well. Place large
tablespoon-size portions on 
lightly greased cookie sheets.
Bake 12-15 minutes or until
lightly brown.
=============================

Hope you have a wonderful day; enjoy
it! I'm reminded, daily, of just how
blessed I am, especially when going over
my prayer request list and seeing more
and more people on it with cancer, or
upcoming surgeries, or big life struggles -
we all go through trials, I'm just SO
grateful I have the Lord to help me
through mine.

Hugs;

Pammie