Rude Awakening!

Strange start to the day – I awoke to the sounds of faint fire/police truck sirens and my husband saying: “Do you HEAR that?” My answer – check the toy box. Turns out somehow one of our grandson’s police or fire truck toys got shifted around in the toy box, setting off it’s alarm. Next I hear my husband say: “Ben’s car door is open!” (reason for freaking – it had been that way all night: was there a break-in or did my son forget to shut it last night around 1 a.m. when he came in?) Husband shut the car, then I asked: “Did the car start?” (ie: leave the door open all night, pretty good possibility of battery not working) – Car started. I went back to sleep. Next interval of awakening (might make that ‘rude awakening’ ) husband sort of rushing through house saying: “Did you find it yet?” Middle son & husband were looking for son’s lap top AND his wallet- turns out they found both of them in the house – WHEW! Well, that did it for my going back to sleep – I was fully awake! As we tend to say around this house: Never a dull moment!

Not much going on here at the moment, laundry in my near future. Started another baby blanket – this one in a regular worsted weight peach-colored yarn. Turns out I had a large (almost 1 lb.) ball of it so I figured I’d give it a go. This one is in a familiar pattern for me; it’s called “Imitation Embroidery #1” in the Mon Tricot knitting book, circa 1960’s. (there are three of the Imitation Embroidery patterns, all a little different, each with holes in the pattern).  I’m hoping to knit the whole ball and see how big it makes it; if it’s not exactly as large as I’d like, I’ll probably crochet a white border around it. Let’s see- currently working on: chemo caps (bag in my car-work on that when I’m riding to & from church while husband drives – keeps me from freaking at his driving!), the peach blanket and the bright pink crocheted squares. Found out last night that I can get about 10 6 1/2 inch x 6 1/2 inch squares from one skein (and I have 2 in that bright pink), so I’m figuring another 2 skeins of white, same pattern should make a decent sized baby blanket (40 squares will make it 32.5 inches wide by 52 inches long, plus a single crochet border around the entire blanket). I guess it’s my OCD:(Obsessive/Compulsive Disorder) that makes me have to have more than one project going at a time. It’s sort of the thrill of beginning a project and wondering how it will turn out when you’re done.

Food-wise, lots of summer-type, grill recipes:

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

Black Forest Coffee Cake

 

 

3 eggs

1 1/2 C. sugar

1/2 C. oil

1 1/2 C. milk

2 T. vanilla

3 C. flour

2 tsp. baking powder

1 C. chocolate chips

1 (21 oz) can cherry pie

filling

Beat eggs; add sugar, oil,

milk & vanilla; mix. Add

flour & baking powder, mix

again. When well mixed,

add chocolate chips. Pour

into a large greased baking

pan. Drop cherry pie filling

by the tsp. in even rows into

the batter.

Preheat oven 375 degrees F.

Topping:

1 C. Bisquick

1/2 C. sugar

1/4 C. butter or margarine

1/2 C. chocolate chips (garnish)

Blend Bisquick, sugar &

butter with a pastry

blender to form loose crumbs.

Sprinkle over top of cake,

garnish with chocolate chips.

Bake 50-60 minutes until

golden brown.

(recipe: Peg-Marys Recipe

Exchange – original recipe:

The Apple Dumpling Gang)

——————–

Pork Chop/Apple/Bean Packets
(grill)

2 (15 oz, ea) cans pork & 
beans, drained
1 1/2 C. sliced, quartered
red skin apples
1/2 C. chopped onion
1/2 C. barbecue sauce
4 bone-in pork chops (6 oz,
each)
1/4 tsp. salt

Preheat outdoor grill to medium-
high heat. Stir together drained
beans, apples, onion & barbecue
sauce in medium bowl. Place four
18 x 12 inch pieces of heavy
foil on counter. Spray each
with nonstick cooking spray. Place
1 pork chop in center of each
square; sprinkle with salt. Spoon
1/4th bean mixture over pork in 
each packet. Bring up short sides
of each foil packet & double 
fold top. Double fold both ends
to seal each packet, leaving
space for steam to gather.
Place packets on grate of covered
grill. Grill 15-20 minutes or 
until pork chops are cooked
through (160ºF.) and apples
are tender. Carefully open
packets. Serves 4.

NOTE: Packets can be baked
on shallow pan in oven 20 
minutes or until
pork is cooked through &
apples are tender.

(recipe: readyseteat)
-----------------------

No-Melt Sundae Pie  

15 Oreo cookies, crushed

3 T. butter, melted

1 (8 oz) tub Cool Whip, thawed

/divided

1 (3.4 oz) pkg. vanilla instant pudding

1 C. cold milk

2 squares Bakers Semi- Sweet

chocolate, melted

1/3 C. canned sweetened condensed

milk

Mix cookie crumbs & butter; press onto bottom

& up sides of 9 inch pie plate. Reserve 1/2 C.

Cool Whip; refrigerate until ready to use. Beat

pudding mix & 1 C. cold milk in medium bowl

with whisk 2 minutes. Stir in remaining Cool

Whip; spoon into crust. Mix melted chocolate

& condensed milk; spoon over pie. Swirl gently

with knife. Freeze 6 hours or until firm. Let pie

stand at room temperature 15 minutes before

serving to soften slightly. Top with reserved

Cool Whip. Serves 10 (recipe: Kraft Foods)

———————–

Grilled Chicken Caesar Salad

1 1/2 lb. boneless skinless chicken

breasts

2 Cups torn romaine lettuce

2 eggs, beaten

3 T. olive oil

1/4 C. lemon juice

1 clove garlic, minced

1 T. spicy brown mustard

1/4 tsp. salt

1/4 tsp. ground black pepper

shredded Parmesan cheese

(optional)

Spray cold grill grate with non- stick

spray. Preheat grill to medium heat.

Place chicken on grate; cover. Grill

10 minutes or until no longer pink in

center (165 degrees F.), turning after

5 minutes. Cool chicken 10 minutes;

cut into strips. Place lettuce in large

bowl; add chicken & mix lightly. Mix

eggs, oil, lemon juice, garlic, mustard,

salt & pepper in small bowl with wire

whisk until well blended. Pour over

salad; toss to coat, serve immediately.

Sprinkle salad with shredded Parmesan

cheese, if desired. Serves 6.

(recipe: readyseteat)

—————————–

Durango Potato Salad

2 lb. small red potatoes
1 (10 oz) can Ro*tel diced tomatoes &
green chilies
1/2 C. mayonnaise
2 T. spicy brown mustard
1 C. chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled

In large saucepan, boil potatoes in
enough water to cover; about 15
minutes or until tender; drain &
cool slightly. Cut into quarters.
In large owl combine Ro*tel tomatoes,
mayo & mustard. Add potatoes, celery,
green onions & bacon; toss to coat.
Cover & refrigerate about 1 hour. 
Makes 8 servings.

(recipe: Sandy-Marys RecipeExchange)
----------------------
Pizza Margherita on the Grill

1-2 T. cornmeal
1 pizza crust mix or prepared pizza
crust
1/4 C. olive oil
1 t. fresh basil, chopped
1/2 C. finely shredded Mozzarella cheese
1/4 C. grated Parmesan cheese
1 large tomato, thinly sliced (blot
with paper towels to absorb moisture)
1 large clove garlic, minced
15 basil leaves, stacked, rolled 
& sliced to make ribbons (chiffonade)

Brush grill rack with oil. Preheat grill 
to medium heat. For charcoal, place rack
3-4 inches above coals. Dust surface of a
large baking sheet with cornmeal. Shape
dough into 10-12 inch circle or rectangle,
1/4 inch thick. Take care to maintain even
thickness. Blend oil & 1 T. chopped basil
leaves. Place basil/oil mixture, shredded
cheeses, tomatoes, garlic & fresh basil
chiffonade on a platter & place near grill.
Carefully lift dough & drape over grill
rack. Within a minute or two, dough will
begin to puff, the underside will firm up
& grill marks will appear. Using tongs,
flip crust over. Brush 1/2 of basil/oil
mixture over pizza crust to within 1/2 inch
of outer edge. Scatter mozzarella & parmesan
cheeses evenly over crust. Add tomato slices
& garlic; drizzle remaining basil/oil over
crust if desired. Continue to grill another
4-5 minutes until cheeses are melted & grill
marks begin to appear on underside of crust.
Scatter basil chiffonade over crust and remove
from heat. Slice & serve immediately.

(recipe: Spartan Foods, MI)
--------------------------- 
Perfect Picnic Cake

1 box lemon cake mix
1 (3 oz) pkg. lemon instant pudding
mix
1 C. plus 1 T. water
4 eggs
1/3 C. oil
1 (6 oz) can frozen lemonade concentrate,
thawed but undiluted
2 1/2 C. confectioners sugar

Combine cake mix, pudding mix (dry), water,
eggs & oil; bake according to cake mix
directions in 9 x 13 pan. While cake is
baking, combine lemonade concentrate with
confectioners sugar. After baking, 
immediately poke holes all over cake with
a long-pronged meat fork or something 
similar. Pour lemonade mixture all over top
and let it seep in. Return cake to oven
5-10 minutes more.

(recipe: Sandy-Marys Recipe Exchange)
-----------------------
Mexican Grilled Corn

4 ears corn
1/2 C. mayonnaise
1 1/2 C. sour cream
1/4 C. freshly chopped cilantro
1 C. grated Parmesan
1 lime, juiced
ed chili powder, to taste
2 limes, cut into wedges,
for garnish

Remove husks from corn, leave the
core attached at end (to hold onto).
Grill corn on a hot grill or cast
iron griddle pan until slightly
charred. Turn so it gets cooked 
evenly all over. Mix mayonnaise, 
sour cream & cilantro. Place
Parmesan cheese in another bowl.
While corn is still warm, slather
with mayo mixture, squeeze lime
juice over corn & shower with
Parmesan cheese. Season with
chili powder and serve with extra
lime wedges. Serves 4

(recipe: Food Network)
---------------------------
Chubby Hubby Bars

2 C. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. unsalted butter,
room temperature
1 C. light brown sugar
1/2 C. granulated sugar
2 large eggs
1 T. vanilla
1/4 C. chunky peanut butter
1 C. semi-sweet chocolate chips
1 1/2 C. coarsely chopped pretzels

Topping:
1/4 C. peanut butter chips
1/4 C. chocolate chips
1/4 C. coarsely chopped pretzels

Preheat oven 350 degrees F.
Line a 9 x 13 pan with foil and 
spray with non-stick spray. In a 
bowl, whisk together flour, baking
soda & salt. Using a mixer, beat
butter & both sugars at medium
speed until fluffy. Add eggs &
vanilla. On low speed, beat in 
dry ingredients just until 
incorporated. Stir in peanut 
butter, chocolate chips & 
chopped pretzels. Spread batter
evenly in pan. Sprinkle peanut
butter chips, chocolate chips &
chopped pretzels on top for 
topping. Bake 30 minutes or until
golden brown. Cool completely.

(recipe: Kristin-justapinch.com)
==================================
Sometime today I need to go on-line and order
husband some walking shorts for Father's Day.
Now, I hear you say: "Isn't that a little
LATE to be ordering, as Father's Day is THIS
coming Sunday?" Yes, and no; my husbad adhears
to the ridiculous idea/rule that Father's Day
is NOT a holiday, ergo - no presents, no 
acknowledgement of the day, etc. (Don't ask
me why-he's sure it's a conspiracy by all
candy/flower/card companies to make UN-holidays
like Mother's Day/Grandparents Day/Valentine's
Day, etc. - he hates them all). Anyway, that said,
I'm still going to order him some shorts - whether
he accepts them as a 'present/gift' is up to him, 
we still made the effort (sigh). (I should preface
that all of our collective relatives/parents are not
living now, so that makes his idea of not celebrating
a little easier). 
Nice day out - windows are open, sun is shining,
slight breeze, birds are singing, 72 degrees! I
might try to get a walk in today before it gets
hotter. 

Enjoy your day!!!

Hugs;

Pammie
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