The Day After

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2012 Kris (29), Eric (18) & Ben (23)

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Kris’s Family: Kris, Kristen & Kaden (6 1/2)

So – how was your holiday? Did you have a GREAT time with family, friends, those you loved? Did you enjoy the gifts, food and fellowship? We had a nice time with our boys; the food came out just great (Yay) and, except for ONE hitch, all went well. Did you have any ‘hitches’? I almost titled this post: “It’s Always Something”. To explain: I was bent over the oven, basting the ham when: POOF! I was blind in one eye! Why? Suddenly my left lens in my glassses popped out of the frame and landed in the oven, between the oven element ‘curves’! My husband is yelling: “Shove it in! Shove it in!” (meaning the rack of the oven, so we could get to the lens). Problem was: the lens is PLASTIC and we were worried it would MELT because of it’s location. After much efforts, we got it out and husband spent a good half hour trying to get the lens back in the frame. It didn’t melt, but apparently the screw holding the lens in was ‘stripped’. Fortunately, I had a ‘spare’ pair of glasses, so we proceeded from there. Now, this ‘spare pair’ is from at least two lens changes ago, so wearing them allowed me to traverse the areas I needed to go somewhat easily BUT I felt like I was underwater – the prescription had changed that much. Long story short – we made it through just fine. Whew! Today sometime I’m going to Pearle Vision in hopes they can replace the screw and fix the frame. There’s ALWAYS SOMETHING – right?

Today I’m very stiff and tired but happy the day went well; nothing much to do today except load the dishwasher and clean up the food preparation dishes. Question: What do YOU do with your Christmas cards? Do you display them – hang them up, lay them out in a nice basket or just read them, them put them aside? In our house it’s a ‘tradition’ to tape them up on the archway. I usually use duct tape, as it holds the best with the least damage to paint. This year, be it the ‘quality’ (or lack there of) of the duct tape, my cards are committing ‘Card-i-cide’ – falling off the walls in numbers. Woke up today to 5 on the floor! I’m guessing it’s either the tape OR the strength of the new humidifier, which is located very close to said wall. Ah, the fun.

Did you have any ‘mishaps’? Christmas morning I went about turning on all the various Christmas lights only to discover that the little fiber optic tree in the dining room wouldn’t light. I took apart the base and husband & I discovered that the bulb had burned out. This tree is about 3-4 years old, so having it finally give out was rather amazing. We looked up the ‘bulb’ on line (it’s like a fancy camera bulb) and good old Radio Shack has them for $6 – not bad! According to the facts, the bulb is guaranteed for 3,000 hours! Such a simple set up for so much enjoyment. I bought said tree, on sale, at Big Lots for $9.00 (they were usually $19), so I think we’ve really got ‘our money’s worth’, wouldn’t you say? To pay $6 for another 3-4 years is not bad at all!
Ah, now to ‘the leftovers’! Lot’s more recipes for you, with every day ones thrown in (for fun).

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

Breakfast Casserole
(Paula Dean)


4 slices white bread
butter, for greasing
1 lb. mixed mild & medium sausage
2 C. Half & Half
1 tsp. dry mustard
1/2 tsp. salt
pinch pepper
dash Hot sauce
6 eggs, beaten
8 oz. fresh mushrooms, sliced (optional)
1 1/2 C. thinly sliced, cooked unpeeled
red potatoes
1 C. grated Cheddar cheese
1 C. grated Monterey Jack cheese

Cube bread & place in a lightly greased
8 X 11 X 2 inch casserole dish. Fry sausage

until almost browned; drain on paper towels.
Mix Half & Half, dry mustard, salt, pepper, hot
sauce & eggs together. Layer sausage over bread
& top with a generous layer of potatoes. If you are
using mushrooms, layer them in before the potatoes.
Sprinkle top with cheese; pour egg mixture over
top. Cover & refrigerate 1 hour or overnight.

TO bake:
Preheat oven 350 degrees F.
Bake casserole until set & does not jiggle in middle,
30 minutes. Serves 8

————————————–

Pumpkin Spice Cookies


2  1/2 C. flour
1 C. rolled oats
4 tsp. baking powder
1  1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/4 tsp. salt
2 T. butter (softened)
1  1/3 C. light brown sugar
2 eggs
1 tsp. vanilla
1 (15 oz) can pumpkin
1/2 C. applesauce
1 C. chopped walnuts

Preheat oven 375 degrees F.
Grease 2 baking sheets. Mix flour, oats,
baking powder, cinnamon, nutmeg, pumpkin
pie spice, ginger & salt in a bowl. Mix butter &
& brown sugar in large bowl with elec. mixer
until smooth. Add eggs, 1 at a time, then add
vanilla. Add pumpkin & applesauce; continue
beating. Mix in flour until just incorporated.
Fold in walnuts, mixing just enough to evenly
combine. Drop by spoonfuls, 2 inches apart,
onto prepared baking sheets. Bake about
12 minutes, until edges are golden brown.
Allow cookies to cool on sheets 1 minute;
remove to wire rack to cool completely.
Makes 56 cookies

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

(this recipe is from my friend Brenda –

she makes it every year – very smooth &

creamy – YUMMY!)

Tiger Butter
(choc/peanut butter fudge)

1 lb. chocolate wafers
1 lb. white chocolate wafers
1 C. peanut butter

Melt chocolates separately. Mix peanut

butter into white chocolate. On a waxed
paper-lined cookie sheet, layer chocolate-

pour white chocolate mixture over chocolate
and swirl it around  with a knife. After
approximately 5 minutes, score the
chocolate into squares so that when it
sets, it’s easier to cut.

(recipe: Brenda)
———————————-

Cheesecake Dessert Salad

1 (12 oz) tub Cool Whip, thawed
1 small box cheesecake pudding mix (dry) 3 (6 oz, ea) containers strawberry yogurt
1 lb. fresh strawberries, sliced
3 bananas, sliced
miniature marshmallows

Mix together, in large bowl, Cool Whip,
yogurt & pudding mix. Let stand in refrigerator
for at least an hour before serving. Wash &
slice strawberries. Fold in bananas, strawberries &
marshmallows just before serving. Serves 10

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

Bourbon Street Chicken


2 lb. boneless chicken breasts, cut into
bite-sized pieces
1-2 T. olive oil
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 C. apple juice
1/3 C. light brown sugar
2 T. ketchup
1 T. cider vinegar
1/2 C. water
1/3 C. soy sauce
(cooked rice)

Heat oil in large skillet; add chicken
pieces; cook until lightly browned.
Remove chicken; add remaining
ingredients; heat over medium hat
until well mixed & dissolved. Add
chicken to skillet, bring to a hard
boil. Reduce heat, simmer 20
minutes.
Serve over hot rice.
Serves 4.

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

Really Good Soup


1 lb. navy beans, cooked
3 C. smoked ham, diced
2 cans Campbell’s Cheddar cheese soup
2 lb. potatoes, diced
1 large onion, chopped

Drain & reserve liquid from cooked beans.

Cook potatoes & onions together
just barely covered with water. When beans,
potatoes & onions are done, combine with
cheese soup & ham. Add liquid from beans,
to taste.

TIP: Goes great with corn muffins or corn sticks
(recipe: Sandy-Marys Recipe Exchange)
—————————————–

Fajita Turkey Nachos


3 T. oil
2 T. lime juice
1 1/2 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper

3 1/2 C. cooked, diced turkey

1/4 C. diced green bell pepper
1/4 C. diced onion
4 C. Tortilla chips, warmed
1/4 C. cilantro leaves
1/4 C. sliced green onions
1/4 C. diced tomatoes
2 T. sour cream

Queso Salsa
1 C. Velveeta
1/4 C. salsa
1 tsp. paprika
1 tsp. hot pepper sauce
1/4 tsp. garlic powder
3/4 C. evaporated milk


Nachos:
Combine oil, lime juice & spices in a bowl.
Add turkey, green pepper & onion. Pour
mixture into a re-sealable plastic bag.
Marinage in refrigerator 1 hour, turning
occasionally. Heat a large skillet on
medium-high heat. Add marinated mixture.
Cook & stir 3-5 minutes or until turkey is
heated through & vegetables are tender-
crisp.
To make Queso Salsa:
Combine Velveeta, salsa, paprika, hot
pepper sauce & garlic powder in a bowl.
Bring evap. milk to a simmer in a medium
sized saucepan on medium heat. Stir in
cheese mixture; simmer until cheese is
melted, stirring frequently. Keep warm.

Place warm tortilla chips on a large
serving platter. Spoon hot turkey
mixture evenly over chips. Top with
Queso Salsa. Sprinkle top with cilantro,
green onions & tomatoes. Top with
sour cream. Serves 4

(recipe: Butterball co.)
———————————————

Stuffed Green Pepper Casserole


1 lb. ground beef
2 1/2 C. cooked white rice
1 T. olive oil
2 large green peppers, diced
1 medium onion, diced
1 (29 oz) can diced tomatoes

3 (14 oz,ea) cans tomato sauce
2 (14 oz, ea) cans corn, drained
1/4 tsp. garlic powder
salt & pepper, to taste
2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Brown ground beef; drain & set aside. Add oil
to pan, cook peppers & onions until tender; add
beef. Add diced tomatoes, tomato sauce, corn,
garlic powder, salt & pepper; stir well. Bring to
a boil, reduce heat, simmer 10 minutes. Add
rice, mix well. Transfer mixture to a 9 X 13 baking
pan; bake 30 minutes or until bubbly.

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

Balsamic Corn & Tomato Relish


4 ears corn on the cob, kernels
removed (about 4 C.)*
1/2 C. chopped red onion
3 T. margarine
1 C. grape tomatoes, halved
1 T. balsamic vinegar
1/8 tsp. ground black pepper
1 T. thinly sliced fresh basil leaves

Heat 12-inch skillet over medium-
high heat; cook corn with onion,
stirring frequently, until vegetables
are starting to toast, about 5
minutes. Add margarine; stir until

margarine is melted. Stir in tomatoes,
vinegar & black pepper. Cook until
heated through, about 1 minute.
Stir in basil. Serve hot, room
temperature or chilled. Serves 4

NOTE* Use 4 C. thawed, frozen corn
instead of corn on the cob

(recipe: Unilever)
———————————–

Monterrey Jack Casserole


1 lb. ground beef
1 T. instant minced onion
1 (8 oz) pkg. corn chips, crushed (3 C.)
1 (15 oz) can mild enchilada sauce
1 1/2 C. (6 oz) shredded Monterrey Jack cheese
sour cream (optional)

Preheat oven 350 degrees F.
In skillet, brown ground beef; add onion – reduce
heat, saute 5 minutes. Drain fat. Place 2 C. crushed
corn chips in bottom of greased 1 1/2 qt. casserole
dish. Layer ground beef over chips; pour enchilada
sauce over beef; top with cheese. Bake 20-30
minutes or until bubbly & heated through. Sprinkle
remaining corn chips over top of casserole, bake an
additional 5 minutes. Top individual servings with
sour cream, if desired. Makes 4 servings.

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

Magic Cookie Bars


1 1/2 C. corn flakes
3 T. sugar
1/2 C. margarine or butter
1 C. semi-sweet chocolate chips
1 1/2 C. flaked coconut
1 C. chopped walnuts or pecans
1 C. sweetened condensed milk

Preheat oven 350 degrees F. Melt butter in 9 X 13 pan. Crush
corn flakes; add sugar & press firmly into bottom of pan to form
a crust. Add remaining ingredients in
layers. Bake 25 minutes or until
lightly browned around edges. Cool
& cut into bars.

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

Hope you’re enjoying a nice, relaxing ‘day after’ – our weather here has been ‘forgiving’ – no NEW snow yesterday BUT I hear we’re in for 3-4 inches some time in the next day or so (oh, goodie . . . sigh). For now, the roads look clear, it’s 28 degrees F. (a heavy coat/hat/ gloves-mittens day).

Big Hugs;

Pammie

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