Sprinkling . . .

Got up this morning to a light sprinkling of that white stuff . . . the “S” word (sigh). It’s a ‘balmy’ 31 degrees out right now at 11:12 a.m. so it looks like we’re headed into that “W” word: Winter. Had to get  up & out early today – middle son is really battling a nasty upper respiratory infection; finally got him to go to the doctor yesterday and they said it’s possibly viral, but gave him a prescription for Amoxicillin, which I filled today. He’s one that loves to argue ‘he knows his body best’ – even though he sounds like he’s coughing up his lungs-just glad he finally conceded he needs a little extra help to get over this. The rest of us are in OK health, youngest sort of sounds a bit congested, but nothing like his older brother!

It’s been quiet around here lately, nothing special going on (YAY!). Made Chicken Parmigiana with Garlic-Parmesan noodles for dinner last night; when the boys got home from their various jaunts BOTH of them said: “Wow, Mom! You really made a GREAT dinner – THANKS!” (a Mom lives for those words!) Tonight is an easy one: Potatoes O’Brian:  hash brown potatoes with green & red peppers cut up, onions and ground beef, all stirred in together. At the end of cooking I pour in an entire bag of shredded extra sharp Cheddar cheese then broil it (great with a bit of ketchup – at least that’s the way the boys eat it – and a little Tabasco).

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

Creamy Turkey Casserole


4 C. prepared stuffing
4 C. coarsely chopped cooked turkey
3/4 C. mayonnaise
1/4 C. whole-berry cranberry sauce
2 C. leftover mashed potatoes
1 1/2 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Place turkey in bottom of casserole dish.
Combine 1/4 C. mayonnaise with cranberry
sauce; evenly spread over turkey. Combine
remaining 1/2 C. mayonnaise, potatoes &
cheese in large bowl. Evenly spread on turkey,
then top with stuffing. Bake 40 minutes or until
heated through. Let stand 10 minutes before
serving.

(recipe: newspaper flyer)
————————————–

You’ve Got to Be Kidding Cake

1 box cake mix, any
flavor
3 large eggs, beaten
1 can pie filling, any flavor


Preheat oven 350 degrees F.
In bowl, dump dry cake mix, eggs &
pie filling. Stir together until well
mixed; pour into greased 9 X 13
pan. Bake 35 minutes or until
toothpick inserted into center
comes out clean.

NOTE: Pair flavors of cake mix &
pie fillings: apple filling with butter
pecan cake mix; cherry pie filling
with devil’s food cake mix,
pineapple cake mix with blueberry
filling. Strawberry cake mix with
strawberry filling.

Extra Inch to the Hips Tip:
Chop room temperature
cream cheese into chunks. Poke
chunks randomly into batter
after pouring batter into pan. Make
sure cheese is in deep. Continue to
bake.
(Poster said an Amish friend of hers
gave her this recipe. Poster notes
that this is a very moist & tasty cake;
no icing is needed.)

(recipe:Jane-justapinch.com)
—————————-

Crispy Mac & Cheese


1 box macaroni & cheese
1 can cream of chicken or mushroom soup (10.75 oz)
1/2 C. milk
1/2 tsp. mustard
1 dash ground black pepper
2 C. grated Cheddar cheese, divided
2 C. crushed shoe string potatoes or
potato chips

Preheat oven 400 degrees F.
Boil macaroni in 2 C. water 4-5 minutes. Mix soup,
mustard, pepper, cheese packet, cooked macaroni
in a 1 1/2 quart casserole dish. Bake 20 minutes or
until hot; stir a sprinkle of shoe string potatoes or
potato chips over top; add remaining cheese. Bake
until chips are browned & cheese is melted. Serves 4

(recipe: Wallace-justapinch.com)
—————————————–

Scalloped Potatoes & Ham
(crockpot)

3 lb. potatoes, peeled & thinly sliced
1 C. shredded Cheddar cheese
1/2 C. chopped onion
1 C. chopped, cooked ham
1 (10.75 oz) can cream of mushroom
soup
1/2 C. water
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Place potaotes in crockpot. In medium

bowl, mix together cheese, onion & ham.
Mix with potatoes in crockpot. Using
same bowl, mix soup & water, season
to taste with garlic powder, salt & pepper.
Pour evenly over potato mixture. Cover &
cook on High 4 hours.

(recipe: Mary Free-Marys Recipe
Exchange)
—————————————-

Skillet Chicken ‘n Dumplings


1 T. oil
1 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 (14 oz) can chicken broth
1/4 C. flour
1/2 C. (1/2 of 8 oz tub) Philadelphia
Chive & Onion cream cheese spread
1 (10 oz) pkg. frozen peas & carrots
1 C. Bisquick
1/4 C. sour cream
1/4 C. milk
2 T. grated Parmesan cheese
2 T. chopped fresh parsley

Heat oil in large, deep skillet on medium-
high heat. Add chicken, cook & stir 4 minutes or

until no longer pink. Transfer to bowl. Add
broth gradually to flour in small bowl, whisking
constantly until blended. Add to skillet; cook & stir

on medium heat 2 minutes or until thickened.
Add cream cheese spread; cook & stir 3 minutes or
until melted. Remove from heat; stir in chicken &
vegetables. Stir Bisquick, sour cream & milk just
until Bisquick is moistened. Spoon into 6 mounds
over mixture in skillet; cook on medium-high heat
2 minutes. Cover; cook on low heat 15 minutes or
until chicken is done & toothpick inserted into
center of dumplings comes out clean. Top with
Parmesan & parsley. Serves 6

(recipe: Kraft foods)
———————
Angel Food Cake w/Lemon Filling


1 angel food cake (store bought or homemade)
1 can lemon pie filling
1 carton lemon yogurt (lowfat)
1 (16 oz) tub Cool Whip*, thawed

Mix lemon pie filling & lemon yogurt together;
set aside. Cut angel food cake into 3 layers,
using a serrated knife. Spread lemon mixture
on top of each layer, except for top layer.
“Frost” the cake with Cool Whip around sides
& on top of cake. Refrigerate until serving.

*NOTE: If using LITE Cool Whip, do no put on
until last minute, as it has a tendency to break

down & run. (note from original poster of recipe)

(recipe: DDJ 09/14/12)
———————————

Chicken & Cabbage Soup


1 large chicken breast, cut into bite-sized
pieces
3 cloves garlic, minced
6 C. chicken broth
1/2 C. onion, diced
2 large carrots, sliced
1 1/2 C. potatoes, peeled & diced
3 C. cabbage, sliced
1/2 C. white mushrooms, diced
2 T. fresh parsley, chopped
pepper
olive oil

Season chicken breast with pepper. In a soup pot,
saute chicken & garlic in some olive oil over
medium-high heat until chicken is cooked through.
Add broth, onion, carrots & potatoes; bring to boil.
Cook over medium heat 10 minutes. Add cabbage
& mushrooms, cook 5 more minutes, then add
parsley. Remove from heat & serve.

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

Maple Syrup Pork Chops


4 pork chops
2 T. butter or vegetable oil
1/4 C. minced onion, plus 1
medium onion sliced (sliced
onion, optional)
1 T. apple cider or white vinegar
1 tsp. chili powder
1/2 tsp. pepper
1/4 C. maple syrup
1/4 C. water
1-2 T. Worcestershire sauce
salt, to taste
about 1 T. flour (for thickening gravy)

Preheat oven 400 degrees F.

Heat butter (or oil) in large saute pan on

medium-high heat. Pat chops dry with

paper towels. Lightly salt chops then

brown on each side in saute pan. Cook

just enough to brown, remove from pan

& place into a high-sided baking dish or

roasting pan. (if chops are very thin &

cooked through at this point, skip

the oven step & tent them loosely with

aluminum foil while making sauce.) Add

minced onion to saute pan (where you browned

chops), saute 2-3 minutes, until onion begins to brown.
Add vinegar, chili powder, pepper, maple syrup, water &

Worcestershire sauce; bring to boil. Pour sauce over chops.

Lower oven heat to 350 degrees F.; bake, uncovered, 10-

15 minutes for thick (1 inch chops) or 5-10 minutes for

thin (1/2 inch thick chops) or until interior of pork reaches

145 degrees F.

* (Optional step): In same saute pan used to make sauce, add
a little oil & heat to medium high. Cook sliced onions in pan,

allowing onions to pick up any sauce remaining in pan. Cook

until lightly browned, while chops are baking.

SERVING:

Place chops on serving platter, loosely tent with foil. Pour

sauce over chops.Lower oven heat to 350 degrees F.; bake,

uncovered,10- 15 minutes for thick (1 inch chops) or 5-10 minutes for
thin (1/2 inch thick chops) or until interior of pork reaches
145 degrees F.
* (Optional step): In same saute pan used to make sauce,

add a little oil & heat to medium high. Cook sliced onions in pan,
allowing onions to pick up any sauce remaining in pan. Cook
until lightly browned, while chops are baking.
SERVING:
Place chops on serving platter, loosely tent with foil. Pour sauce
into saucepan used to sear chops in, whisk in 1 T. flour to thicken

gravy. Salt to taste & serve gravy over chops and (optional) sliced
onions. Serves 4.

(recipe: Rhonda G-Marys Recipe Exchange)
——————————-

Eggplant & Ground Beef Lasagna


9 lasagna noodles
1/2 lb. ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 oz, ea) cans Italian-flavored crushed
tomatoes
1 eggplant, peeled & thinly sliced
2 C. mozzarella & Cheddar cheese blend

Preheat oven 350 degrees F.
Grease bottom & sides of 9 X 13 pan. Bring a
large pot of lightly salted water to a rolling boil;
cook lasagna noodles at a boil until tender yet
firm, about 10 minutes; drain & set aside.
Cook & stir ground beef, onion, mushrooms &
garlic in skillet over medium heat until beef is
completely browned, about 10 minutes.
Stir canned tomatoes into beef mixture; simmer
until sauce has formed, 3-4 minutes. Pour about
1/4 of sauce into bottom of prepared pan. Layer
noodles on top of sauce; spread a thin layer of
sauce on top of noodles. Place a layer of eggplant
slices on top of noodle/sauce layer. Sprinkle about
1/4 of cheese on top of eggplant. Repeat layering
with remaining ingredients, ending with sauce topped
with remaining cheese. Bake until cheese is bubbly &
brown, about 40 minutes. Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)
——————————–

Pecan Fingers (cookies)


1 C. butter
1/4 C. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1 T. water
2 C. flour
2 C. pecans, grated or finely chopped
extra powdered sugar, for rolling cookies in

Preheat oven 350 degrees F.
Cream butter & blend in sugar, salt, vanilla &
water. Add flour & pecans; mix well. Chill dough,

if soft. Shape into finger-like ovals, using level
teaspoonfuls of dough. Place on an ungreassed
cookie sheet. Bake about 15 minutes. Roll in
powdered sugar while still warm.

(recipe: Rhonda G-Marys Recipe Exchange)
===============================

Not much else going on around here – which can be a GOOD thing! Have been slowly plodding along on baby hats – nothin’ special; think I’m up to around 32 now that need delivering to the hospital (with 29 in Nicaragua). Still uncertain about what I’m doing for Christmas presents for the helpers in the special needs group – that would be 3-4 people. Last year I crocheted a really quick ‘potato chip’ scarf for one of them (she’s not with us this year) – I ‘could’ do those . . . really easy, quick pattern – that’s a thought. Am still a bit torn about using the new ‘net’ yarn to make a scarf – saw the yarn at Meijers this morning, it runs around $6.99 a skein-not sure how many skeins for a scarf, though (that’s kinda expensive for yarn, in my opinion).

OH! How are YOUR gas prices? Ours jumped from $3.39/9 to $3.46/9 and today it’s $3.49/9 – yes, it’s only 3 cents, but . . . sure am not happy seeing the prices go UP (especially knowing that we’re soon going into a holiday week and lots of people traveling/shopping, etc.) Youngest son was VERY smart – when he hired in at Meijers he immediatly put in that he wanted Black Friday (the biggest shopping day of the year – day after Thanksgiving) OFF – sure hope he gets his wish because . . . IF he ends up working, guess who gets to drive him! Just the idea of that parking lot jammed with people & cars is enough to bring on a headache! Haven’t really started doing the grocery shopping for the upcoming holiday yet – have a turkey in the freezer; depends on my mood (AND the prices of frozen turkeys this coming week) whether I’ll buy another one or two. I like to get 2 before Thanksgiving and keep one in the freezer – you just CAN’T get turkey at the low prices AFTER the holiday (believe me, I tried . . . many years ago I was under the ‘dilusion’ that they had those prices Thanksgiving AND Christmas! They don’t!).

Well, friends – guess I’ll get off of here for the moment and see what other mischief I can get myself into!

Enjoy your day!

Hugs;

Pammie

PS:  Went to pick up youngest after his work the other night and he was telling me – his last customer was an “extreme couponer” – $600.00 worth of groceries AND coupons for most of them – believe me, that’s when you DON’T want to be a cashier! He said she saved something like $100.00 – it’s worth it, but it sure does take time at the check out! Sigh . . .

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Published in: on November 13, 2012 at 11:48 am  Comments (1)  
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One CommentLeave a comment

  1. Great recipes. I can’t wait to try them out! Thanks for sharing.


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