Well, Here’s the Weekend . . .

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How’s your weather doing? Here, it’s a gray, over-cast-type day – temperatures in the mid 30’s, mostly. Right now it’s a ‘balmy’ 45! Amazing! It’s been kind of gloomy (weather-wise) for days now, mostly in the really chilly, slightly windy area, so I’m rather amazed at a 40’s temperature – neat! Ooooooooops, I spoke too soon – just looked at the forecast for the next 4-5 days. Sunday 25 & windy, low 16/Monday 20 slight snow, low 7/Tuesday 15 slight snow, low 6/Weds. 23 snow & low of 15 – that’s enough for me – don’t want to read any more. Sometimes I’m better off NOT knowing what it’s going to do – then I tend to be OPTIMISTIC!

Yesterday we had a small celebration in our family – our youngest finished his required classes and is now a HIGH SCHOOL GRADUATE! (Technically, he doesn’t do the actual graduation ceremony until June, but he got a completion certificate yesterday). I made him a batch of double dark-chocolate brownies with chocolate chips, frosted in chocolate with the words: “Yay, Eric! You DID IT!” He liked that.

Today’s mostly been a ‘catch-up’ cay: finished a premie baby hat, started another chemo cap and another newborn hat; looked over the house bills, caught up the check book with the banks figures, did a little paperwork for the special needs group – next is doing some catching up on information for the new Knit Group people. I try to keep a running list of their names, addresses, phone #’s & email addys, just in case I have to contact them (been kind of lazy in that area – need to correct that).

Got sort of ‘lost in thought’ today on a (new to me) recipe site:  http://www.pilgrim.com.  It’s a chicken company and they have 40 pages of just dinner recipes (also breakfast & lunch). I’ve copied some of them for you and will insert them here, a little at a time (you don’t want to be buried with just chicken, do you???)

Still am dragging my feet a bit on the ‘sewing a new dining room table cloth’ project. Stopped at JoAnn Fabrics last week and bought material (wanted a federal blue/colonial blue but they didn’t have that – ended up with more of a royal blue???) It will work, just have to hem it. (more like: go upstairs, drag down the 1940’s portable sewing machine, hook it up, then proceed). Also bought material for new porch curtains – same thing there – just have to DO IT! I’m finding out that I’m slowly developing a liking for WalMart (help me!!!). Went there last week and am very happy they carry the plain hummus in HUGE containers (don’t have that around here). I find I tend (a bit) to ‘impulse buy’ – got new rods for porch curtains, a medium candle (Peach/Mango scent – very nice), and some ‘take & bake’ ready-made pizzas (I would, normally, NEVER do that!) Good thing Walmart is not CLOSE to me – (about 25 min. away) or I’d be over-buying ALL the time!

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

Spanish-style Chicken Stew


2 T. olive oil
3 red onions, cut into 1-inch cubes
3 cloves garlic, coarsely chopped
1 (28 oz) can Italian plum tomatoes
1 (15 oz) can garbanzo beans
2 C. water
2 tsp. paprika
1 tsp. crushed red pepper flakes
1 pinch salt & pepper, to taste
2 carrots, cut into chunks
1 potato, cubed
4 chicken thighs
4 oz. Spanish chorizo sausage, casing removed,
sliced 1/4 inch thick (see note)

Heat oi in large saucepan over medium-high heat. Stir
in onions & garlic, cook until onion has softened & turned
clear. Pour in tomatoes, garbanzo beans & water; season
with paprika, red pepper flakes, salt & pepper. Stir in
carrots & potatoes, place chicken thighs skin-side up,

on top of vegetables. Bring to boil, over high heat. Reduce
heat to medium, cover & simmer until chicken is tender,
about 25 minutes.
Preheat oven 400 degrees F. Remove chicken from stew;

set aside. Stir in chorizo slices, then pour stew into a glass

baking dish. Place chicken thighs
on top, skin-side up. Bake until stew has thickened & chicken
skin is crispy, about 15 minutes. Serves 4

NOTE: Be sure to buy Spanish chorizo NOT MEXICAN. Spanish
chorizo has been smoked & comes ready to eat like kielbasa,
whereas Mexican chorizo is raw and resembles Italian sausage.

(recipe: Pilgrim.com)

————————————————————–

Tortilla Chip Dip


8 oz. cream cheese, softened
1/3 C. mayonnaise
1 (8 oz) bottle mild taco sauce
1 small green pepper,chopped
3 Roma tomatoes, chopped
1 small red onion, diced
1 (8 oz) pkg. mild Cheddar cheese, shredded

Whip together cream cheese & mayonnaise. Spread

evenly on bottom of a 9″ pie dish or 8″ x 8″ pan.
Pour taco sauce over, then sprinkle with green pepper,
tomatoes & onion. Cover with cheese & refrigerate
until ready to serve. Serve with tortilla chips.

Option:
Use salsa as well as taco sauce.
Can also top with:
 sliced black olives
a layer of guacamole

Can double recipe, place in 9 X 13 pan.
(recipe: Meijer distributing, Inc.)
——————————————–

Cheddar Mushroom Breakfast Squares


2 tsp. butter 2 C. sliced white button mushrooms
1/2 C. sliced green onion, including tops
6 slices country-style bread, cubed & divided
2 C. finely shredded Sharp Cheddar cheese, divided
2 C. milk
8 eggs
1 tsp. red or green hot pepper sauce
1/4 tsp. salt (optional)

Preheat oven 350 degrees F.
Spray an 8″ X 8″ square glass or ceramic baking
dish with nonstick spray; set aside. In a medium
skillet or medium heat, melt butter & add
mushrooms. Cook about 5 minutes or until
softened & brown at edges. Stir in green onions,
set aside. Place 1/2 of bread cubes in prepared
dish. Scatter 1/2 of mushroom mixture & 1/2 of
cheese over bread crumbs. Layer remaining
bread cubes & mushroom mixture; set aside.
In a large bowl, beat milk, eggs, pepper sauce &
salt, if desired, until well blended. Pour milk
mixture over bread cubes and top with remaining
cheese. Bake, covered, 45 minutes. Remove
foil & bake an additional 15 minutes or until top

is puffed up & cheese is browned at edges. Let cool
5 minutes; cut into squares.
NOTE: can be made ahead – cover dish with foil &
refrigerate 8-10 hours before baking.

(recipe: Spartan foods)
——————————————

Cauliflower with Bacon Salad
(overnight recipe)

1 medium head iceberg lettuce
4 C. cauliflower florets
1 C. thinly sliced red onion
3/4 C. mayonnaise 2 slices crisp bacon, crumbled

Tear lettuce into bite-sized pieces.
Line bottom of bowl with lettuce,
top with cauliflower & onion. Spread
mayonnaise over entire surface of salad.
Sprinkle with cheese & bacon bits. Cover &

refrigerate overnight. Toss just before
serving.

(recipe: carolsrecipes 77 – Marys
Recipe Exchange)
——————————————–

Cinnamon Roll Cupcakes


1 box yellow cake mix
1 C. brown sugar
1 1/2 tsp. ground cinnamon
– Preheat oven 350 degrees F.
Line 24 cupcake tins with paper liners.
Prepare cake mix according to directions.

Fill each cupcake liner 1/4th full of cake
batter. Mix brown sugar & cinnamon in a
small bowl. Sprinkle 1 teaspoon of
cinnamon mixture over cake batter
in tins. Pour cake batter in tins until
2/3 rds full, no  more. Sprinkle another
teaspoon cinnamon sugar on top.
Using a toothpick, swirl cinnamon sugar
around top of cupcake. Bake 15 minutes
or until a toothpick inserted in center
of cupcake comes out clean. Cool on
a rack.

Frosting:

1 (8 oz) pkg cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
2 C. powdered sugar

In bowl of elec. mixer, using paddle attachment,
cream butter & sugar until fluffy. Add cream
cheese & vanilla, beat until combined, about 2
minutes. Frost cupcakes.

Glaze:

1 stick butter
1 C. brown sugar
1 1/2 tsp. cinnamon

In a small saucepan over medium heat,
melt butter with sugar & cinnamon until
combined and pourable, but not boiled.
Let cool 1 minute & drizzle over frosted
cupcakes.

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

Spinach Lasagna Rolls

9 lasagna noodles, cooked
1 (10 oz) box frozen chopped spinach, thawed
& completely drained & squeezed
1 (15 oz) container ricotta cheese
1/2 C. grated Parmesan cheese
1 egg
salt & pepper
1 (32 oz) jar tomato sauce
9 T. (about 3 oz) shredded mozzarella cheese

Preheat oven 350 degrees F.
 Combine spinach, ricotta, Parmesan cheese,
egg, salt & pepper in a medium bowl. Ladle

about 1 C. tomato sauce on bottom of a 9 X 13
baking dish. Place a piece of waxed paper on
the counter & lay out lasagna noodles. Make
sure noodles are dry. Take 1/3 C. ricotta mixture
& spread evenly over noodles. Roll noodles
carefully & place, seam side down, onto baking
dish; repeat with remaining noodles. Ladle
sauce over noodles in dish; top each with
1 T. Mozzarella cheese. Cover with foil &
bak 40 minutes or until cheese melts. Makes
9 rolls

(recipe: Weight Watchers)
————————————————

“Impossible” Dijon Wild Rice & Ham Pie


1 C. cubed cooked ham
1/2 C. chopped red bell pepper
1/2 C. cooked wild rice
1 C. shredded Swiss cheese (4 oz)
2/3 C. Bisquick mix
1/8 tsp. pepper
1 C. milk
1/3 C. chive & onion sour cream potato topper
(from a 12 oz. container)
1 T. country-style Dijon mustard
2 eggs
3 T. sliced almonds
fresh chives, chopped (if desired)

Preheat oven 400 degrees F. Spray a 9

inch pie plate with nonstick cooking
spray. Layer ham, bell pepper, wild rice &
cheese in pie plate. In medium bowl, mix
remaining ingredients except almonds with
whisk or fork until blended. Pour over
ingredients in pie plate; sprinkle top with
almonds. Bake 30-35 minutes or until
knife inserted in center comes out clean. Let
stand 5 minutes before serving. Garnish
with fresh chives, if desired. Makes 6 servings.

(recipe: Betty Crocker kitchens)
———————————————

Spanish Beans
(overnight recipe)
– 1 lb. pork sausage
1 lb. Italian sausage, no casings
2 C. chopped celery
1 bell pepper, chopped
2 C. onion, chopped
2 lb. can pork & beans
1 lb. can kidney beans (rinsed & drained)
1 lb. can green beans
1 lb. can wax beans
1 lb. can lima beans
1 lb. can sliced mushrooms
1 large jar pimentoes
1 can tomato soup
1 C. brown sugar, firmly packed
1 T. dry mustard
1 tsp. hot chili powder

Remove Italian sausage from casings if-

necessary; brown in large skillet with

pork sausage, bell pepper, celery & onion.
Drain grease. Combine soup, brown sugar,
chili powder & dry mustard in a bowl,

then stir into sausage mixture. Drain all beans
except pork & beans; add to sausage
mixture, mixing carefully. Chill mixture
overnight.

Preheat oven 350 degrees F.

(NOTE: bring bean mixture to room
temperature before baking)

Pour mixture into a greased large casserole
dish. Bake 1 hour 15 minutes.
POSTER noted: makes a wonderful
casserole to take to large gatherings.

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

Poster noted that this was her family’s

‘go to’ cake when they were short on

money.

Two Egg Cake


1/2 C. shortening
1 C. sugar
2 eggs
2 1/4 C. flour
1/2 tsp. salt
3 tsp. baking powder
3/4 C. milk
1 tsp. vanilla

Preheat oven 350 degrees F.
Cream shortening, sugar & vanilla until
light & fluffy. Add eggs; beat thoroughly.
In medium bowl, mix together dry ingredients.
Mix dry ingredients alternately with milk and
shortening mixture.
Bake in greased & lightly floured 8″round pan
30 minutes or until toothpick inserted in
center comes out clean.

(recipe: Lyn-justapinch.com)
=============================

Thought I’d leave you with a photo of my oldest son,

his girlfriend & my grandson:

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They were attending the wedding of a friend; I just got the photo so I thought I’d share.

Hope you have a GREAT weekend;

Hugs;

Pammie

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