Friday – with all it’s Up’s & Down’s!

Here we are at Friday finally! It’s been a bit of a busy week, but today is good – so far. Went out to lunch with two ladies from my Sunday School class who also went to High School with me – we visited Ruby Tuesday’s and had their salad bar – good stuff!

About a week ago I ordered a new cancer bracelet from Avon (managed to lose the one I’d worn for 7 months – sigh), and found a nice cancer survivor charm on-line – that came in the mail today. Super excited, I looked at my left wrist, thinking maybe I could put the charm on just before we went to lunch . . . no bracelet! Oh, man – did I loose ANOTHER one? I haven’t even had this one a FULL WEEK YET! Went out to lunch, came home a looked around a bit – low and behold, there it was on the floor right where I’d changed into my clothes! Thank you, Lord! My dear husband worked at putting the charm on AND sort of pinched the clasp a bit to make it hold better. (The daughter of one of the two ladies used to work for Avon – my friend said their bracelets are pretty infamous for having a loose clasp problem – she’s lost 3 bracelets that way). Happily wearing my bracelet with charm right now.

It’s been one of ‘those’ sort of days; I knew our local cancer center was holding a used book sale (50 cents a book, all kinds of books/soft & hardbacks), so I asked the ladies if they might want to go to it (it was about 3 minutes from the restaurant). (I should explain here – I was wearing a 2-piece top: sleeveless inside top with matching blouse over it.) We went to the book sale; I paid for my 3 books and then looked for my clip-on sunglasses – oh brother, don’t tell me I lost ANOTHER thing today!? Walked out to the parking lot thinking maybe I left them in the car (thinking I KNOW myself- don’t think I did that, but . . . maybe). Got in the car-nope. Went to put my seatbelt on and my left hand felt something hard – long story short, when I went to pay for my books I had the glasses in my hand, so I (without thinking) clipped them to my shirt – on the inside (you couldn’t see them, just the tiny little clip – they were hidden by the buttons!) Once more: Thank you, Lord! BOY, am I getting forgetful!!! (Of course, I had to honk my horn and show my friend where they were – she was parked next to me – we both had a good laugh!). Yep – been ‘that’ kind of a day!

Let’s see – what else is new this week? Wednesday our youngest son got ‘the call’ that he’s officially hired at Meijers and starts Orientation Tuesday 11 a.m. next week – YAY! (He asked me – “So, Mom – does that mean you’re going to be shopping there more often with my company discount?” I asked him how much is the discount? He didn’t know – we’ll see.) It’s a great store – they have LOTS of things you might need AND LOTS YOU DON’T REALLY BUT END UP BUYING BECAUSE YOU SEE THEM THERE!  Strolling down the aisles – ‘Oh, look -duct tape! Not sure if I really NEED some right now but HEY- it’s on SALE!!!’  You get the idea – they have all kinds of items from Hardware; Art/Craft supplies; department store items; drug store items; clothing & shoes galore – all ages; a full grocery store; deli/salad bar/ice cream counter – there’s very little they DON’T stock!

More recipes for you – starting to see the ‘Fall’-type recipes (more heavy soups & stews) but I’ll try to feature mostly SUMMER recipes, for now. Enjoy!

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

Preacher Cake


C. sugar
2 C. flour
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla 1/2 C. chopped nuts
1 (20 oz) can crushed pineapple
(undrained)
Frosting:

1 (8 oz) pkg. cream cheese, softened
1 3/4 C. powdered sugar
1/4 C. butter or margarine
1/4 tsp. salt
1/2 C. chopped nuts
2 tsp. vanilla


Preheat oven 350 degrees F.
Combine dry ingredients for cake. Add
remaining ingredients and mix by
hand. Bake in 9 x 13 greased pan
30-40 minutes. Mix ingredients for
frosting & spread on cake in pan.
NOTE: You can add fruits to cake, if
desired: dried cranberries, raisins,
currants, tub of mixed dried fruits,
fresh blueberries or coconut.

(recipe: Susan – Justapinch.com)
———————————–

White Bean & Tomato Salad

15 oz) can cannellini beans, drained &
rinsed
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, undrained
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian (flat leaf) parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Sir together all ingredients in medium
bowl. Serves 4 (about 3/4 C. each)

(recipe: readyseteat)
——————————

Avocado, Orange & Spinach salad


10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped


Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)
——————————–

Apple Slaw w/ Honey Mustard Vinaigrette


3 T. honey
2 T. cider vinegar
1 tsp. spicy brown mustard
1/2 tsp. salt
2 T. vegetable oil
4 C. tri-color coleslaw mix
1 C. chopped Gala or other red-
skinned apple
2 T. sliced green onions


Stir together honey, vinegar, mustard,
& salt in large bowl until combined.
Whisk in oil until blended. Add all
remaining ingredients; toss gently
to mix. Serves 6

(recipe: readyseteat)
————————————-

Vanilla Pudding Fruit Salad


2 (11 oz) cans mandarin oranges with juice
1 (20 oz) can pineapple chunks with juice
1 (3.4 oz) box instant vanilla pudding
1 lb. fresh strawberries, sliced
2 bunches seedless grapes, halved


In large bowl, combine oranges with juice,
pineapple with juice, & vanilla pudding
until well mixed. Stir in strawberries &
grape halves. Chill 1 hour before serving.

(recipe: Sandy-Marys Recipe Exchange)
————————-

Easy Delicious Pork Chops


4 pork chops

1/2 C. mayonnaise

1/2 tsp. salt

1 C. bread crumbs


Preheat oven 350 degrees F.

Put mayonnaise in shallow pan.

In another pan, place bread crumbs.

Dip chops, individually, in mayonnaise,

then coat in bread crumbs. Place in

a single layer in greased shallow

pan and bake 1 hour or until tender.

(recipe: Peg – Marys Recipe Exchange)

—————————–

Picnic-Perfect Tuna Mac Salad


1 lb. elbow macaroni

3 ribs celery, finely chopped

1/2 c. finely diced red onion

1/2 C. finely chopped fresh parsley

1 carrot, grated

1 (12 oz) can tuna in water, drained

1/2 C. plus 2 T. mayonnaise

1/4 C. plain yogurt

1 T. plus 1 tsp. cider vinegar

salt & pepper, to taste

Bring large pot of salted water to

boil; add macaroni, cook accordg

to pkg. directions until al dente.

Drain, rinse with cold water & drain

again. While pasta is cooking, combine

celery, onion, parsley, carrot & tuna

in large bowl. Add cooled macaroni;

toss to combine. In small bowl, whisk

mayonnaise, yogurt & vinegar. Season

with salt & pepper, whisk. Pour mixture

over pasta & toss until well coated.

Cover & refrigerate until ready to serve.

Serves 8.

(recipe: Tamara-1_Comfort_Food Digest)

——————————-

Chicken Enchilada Pasta


2-3 chicken breasts, cooked &

shredded (or shredded rotisserie

chicken)

penne pasta

2 T. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 (4 oz) can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 (10 oz) cans green chili

enchilada sauce

2/3 C. red enchilada sauce

2 C. shredded Colby  &

Monterrey Jack cheeses

1 C. sour cream

—-
Cook chicken; drain & shred. Boil
pasta accordg. to pkg. directions.

Heat olive oil in deep skillet; cook

onions 3-5 minutes. Add garlic &

red pepper; cook another 3-5

minutes. Add cooked chicken, green

chilies, cumin, chili powder, salt

& enchilada sauces. Let sauce

simmer about 8-10 minutes. Add
cheese; stir until cheese is melted &

heated through. Lower heat to

Low. Add sour cream but

DO NOT bring to boil. Stir until

sour cream is well mixed &

heated through. Drain pasta &

return to pot. Pour sauce over

pasta & mix well.

Optional Toppings:

avocado slices, chopped green

onions, sliced black olives,

chopped fresh tomatoes, sour

cream

(recipe: Sandy-Marys Recipe

Exchange)

———————–

Yam & Potato Salad


4 white potatoes, peeled & halved

4 sweet potatoes (yams) peeled &

halved

1 bunch green onions, sliced

1/3 C. mayonnaise

1/2 C. sour cream

3 T. lemon juice

2 T. chopped parsley

salt & pepper, to taste

Boil potatoes & yams until fork

tender; drain & rinse in cold

water, then dice. Put both in

a large bowl. Add remaining

ingredients; mix well. Add

more mayonnaise & sour

cream, if desired. Chill 1-2

hours before serving.

(recipe: Rhonda G-Marys

Recipe Exchange)

——————————

“Wallie” Salad


2 C. romaine lettuce,
chopped

1 C. green cabbage, shredded

2 chicken breasts, cooked & diced

1/2 C. dried cherries

1 apple, diced

1/2 C. walnuts, chopped

1 C. white cheddar cheese, shredded

1/4 C. balsamic vinaigrette

Toss together all ingredients in a large

bowl. Refrigerate. Serves 4.

(recipe: My magazine)

—————————-

Hershey’s One-Bowl Syrup Cake


1/2 C. (1 stick) butter or marg, softened
1 C. sugar
4 eggs
1/4 tsp. baking soda
1 1/2 C. (1 16 oz can) Hershey’s syrup

Preheat oven 350 degrees F.
Grease a 9 X 13 baking pan. Beat butter,
sugar & eggs until thoroughly blended
in large bowl. Add flour & baking
soda, blending well. Add syrup,
mix thoroughly. Spread batter in
prepared pan. Bake 35-40 minutes
or until a wooden toothpick inserted
into center, comes out clean. Cool
completely in pan. Frost or garnish
as desired. Makes 8-10 servings.

(recipe: Hershey website)
===================

Hope you’re having a GREAT day! How’s your weather? It’s been almost ‘normal August’ weather here, but the nights are getting cooler. Right now, at 5:15 p.m. it’s 87 degrees, sunny and warm. It’s been cooling off to the 60’s at night – Fall is right around the corner; 10 more days until school starts (Sept 4th) here.

Hugs;

Pammie

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One CommentLeave a comment

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