Feelin’ Better!

computer lady

Still stuffed up with a few coughs, but am seeing ‘the end of the tunnel’. I stayed home from church today simply because I didn’t want others to think I had some sort of ‘creeping crud’ and because I knew I couldn’t sing in the choir. Yes, I ‘could’ have just sat there, but I think the coughing might be disturbing to others. Am feeling like I have more energy to get things done: worked on the special needs group’s next newsletter due out this week, updated the attendance files for the group and adding more recipes to my blog files.

Our weather is bright & sunny – in the mid 30’s. They’re predicting more snow, but only light flurries, so that’s good. Tuesday night is the Knit Group’s Movie night and so far, 12 have signed up – that’s the biggest number EVER! I’m looking forward to it and hope I’ll be able to smell/taste by then because one of the ladies is bringing her mom’s recipe: Cannoli Cake! (I LOVE cannoli’s!!!). (one good side effect of being sick – I’ve dropped down 3 lbs. and BELIEVE ME: I can USE the loss!). Been wanting to cook but not feeling the energy; my husband keeps telling me to let the guys get rid of the leftovers, so we’ve been ‘cruising’ on leftovers for about three days now. (He just announced that there’s only 1 piece of Chicken Parmesan left – he’s having that for lunch along with the last of the Garlic-Butter-Parmesan noodles.) I’m planning on meatloaf for dinner, tossed salad and maybe mashed potatoes or baked – depends on how I feel at the time.


Triple-Layer Mud Pie

3 oz. semi-sweet baking chocolate*, melted
1/4 C. canned sweetened condensed milk
1 Oreo pie crust (6 oz)
1/2 C. chopped pecans
2 (3.9 oz, ea) chocolate instant pudding mix
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed & divided

Mix melted chocolate & condensed milk; pour
into pie crust & sprinkle with nuts. Beat
pudding mix & milk using whisk 2 minutes;
spoon 1 1/2 C. over the nuts. Stir half of Cool
Whip into remaining pudding; spread over
pudding layer in crust. Top with remaining
Cool Whip & refrigerate 3 hours. Serves 10.

*You can also substitute bittersweet baking
chocolate instead of semi-sweet, if you wish.

(recipe: Kraft foods)

Roasted Potatoes w/Blue Cheese Drizzle

2 lb. red and/or yellow potatoes, halved
1/2 C. mayonnaise, divided
1/4 C. milk
2 tsp. Dijon mustard
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
1 C. crumbled blue cheese (about 4 oz)
2 green onions, thinly sliced

Preheat oven 450 degrees F.
Toss potatoes with 1/4 C. mayonnaise, then
arrange in single layer on baking sheet. Roast
35 minutes or until golden brown & tender,
turning potatoes once. Arrange potatoes on serving
platter. Combine milk, remaining mayonnaise, mustard,
garlic, pepper & cheese in microwavesafe bowl; whisk
ingredients together. Microwave on High 1 minute,
stirring once halfway through. Stir (mixture will be
lumpy) then drizzle cheese sauce over potatoes just
before serving. Sprinkle top with green onions.
Serves 4

(recipe: Unilever)

Honey Mustard Chicken w/Pretzel Crust

1 T. red wine vinegar
1 T. yellow mustard (prepared, not dry)
1 T. spicy mustard
1 T. coarse-grained mustard
1 T. honey
1 t. vegetable oil
4 skinless, boneless chicken breast halves
4 C. salted pretzels

1/2 C. mayonnaise
2 T. prepared yellow mustard
3 T. honey
1/2 tsp. salt

Preheat oven 400 degrees F.
Line a baking sheet with foil &
spray with nonstick spray. In a
bowl, mix together vinegar, yellow mustard,
spicy mustard, coarse mustard, honey &
vegetable oil. Place chicken breasts between
2 sheet of heavy plastic (or resealable
freezer bags work well), on a solid surface
Firmly pound chicken with smooth side
of a meat mallet, to a thickness of about
1/4 inch. Coat chicken well with mustard
mixture. Place pretzels in a resealable
zip plastic bag; roll bag under a rolling
pin to finely grind pretzels. (Using a
soup can on it’s side, works for this,
also.) Place coated chicken, one at
a time, into bag & seal – shake to
thoroughly coat each chicken breast
with pretzel meal. Place breasts on
prepared baking sheet & spray each
breast with nonstick spray. Bake
until coating is golden brown and
meat is no longer pink in center,
about 25 minutes. Flip chicken after
about 12 minutes of cooking to
brown both sides. Mix together
mayonnaise, yellow mustard, honey
& salt in a bowl. Drizzle this sauce over
cooked chicken & serve. Serves 4.

(recipe: Mary Free-Marys Recipe

Cheesy Beef – Corn Chip Skillet

1 lb. ground beef
1 small onion, chopped
3/4 C. water
1 (1 1.4 oz) pkg. dry taco seasoning mix
2 C. corn chips
1/4 lb. (4 oz) Velveeta, cut into 1/2 inch
2 C. shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large skillet;
drain. Stir in water & taco seasoning mix;
cook as directed on pkg. Top with chips &
Velveeta; cover. Cook on low 5 minutes or
until Velveeta is melted. Cover with
lettuce & tomatoes.  Serves 6, 1 C. each.

(recipe: Kraft foods)

Tater Tot Casserole

1 lb. ground beef or turkey, browned,
seasoned & drained of fat
2-3 C. canned (drained) or frozen
vegetables of choice (green beans,
corn, peas or mixed vegetables –
3 lb. frozen tater tots
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 C. milk
8-12 oz. Cheddar cheese, shredded

Preheat oven 350 degrees F.
Spread cooked meat in 9 X 13 greased
casserole dish. Add a layer of your
choice of optional vegetables; cover
with tater tots. Combine both soups &
milk; pour evenly over tater tots. Bake
45 minutes; add cheese & bake 10-15
more minutes. Serves 6-8

(recipe: Muna – justapinch.com)

Black & White Pizza

1 (12 inch) pre-baked pizza crust
1 T. olive oil
1 C. prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 oz) pkg. frozen ready-to-eat chicken
breast strips, thawed
1/2 C. canned black beans, rinsed & drained
1 (6 oz) pkg. shredded Mozzarella cheese
1 (4 oz) can sliced jalapeno peppers
1 tsp. dried parsley

Preheat oven 450 degrees F.
Heat olive oil in skillet over medium-low heat. Add
garlic & cook until fragrant. Add chicken strips, cook
until heated through. Spread Alfredo sauce over pizza
crust, sprinkle with some of the shredded cheese.
Arrange chicken strips & garlic over cheese, top with
as many black beans as you want. Place jalapeno
slices on top, then cover with remaining cheese. Garnish
with a sprinkle of dried parsley flakes. Place pizza
directly on oven rack. Bake 15 minutes until crust is
crispy & cheese is melted. Serves 4

(recipe: Pilgrim.com)

John Murphy’s Clam Puffs

1 loaf San Francisco French bread, sliced
very thin
4 cans minced clams, drained (save juice)
1 (8 oz) pkg cream cheese, softened
2 T. sour cream
2 tsp. butter, softened
2 pinches salt
2 pinches pepper
1/2 tsp. dry mustard
2 dashes fresh lemon juice
2 dashes Worcestershire sauce
1 cube soft butter
1 clove garlic, smashed

Rub a bowl well with smashed garlic.
Hand mix all ingredients in bowl, (except
1 cube butter & sliced bread) Refrigerate.
Make clam sauce:
Pour reserved clam juice, lemon juice, salt,
pepper & 2 tsp. butter in a saucepan; set
aside on stove to warm.
Toast one side only of bread; set aside.
Spread soft butter & dab of clam mixture
on untoasted side of bread. Broil these
leaving them close to broiler heat to make
clam mixture puffy & hot. Serve hot, with
clam sauce. (can dip the bread in the clam

(recipe: Bonnie- justapinch.com

Malted Milk Pie

2 pkgs. graham crackers, crushed
(2 C.)
1/2 C. sugar
1 stick butter, softened
6 oz. malted milk balls,
crushed *
1 quart vanilla ice cream, softened
2 T. milk
6 T. marshmallow cream
6 T. malted milk powder**
1 pint whipping cream
2 T. milk

Mix first three ingredients together; press
into a 9 X 13 pan; freeze 1 hour. Add
crushed malted milk balls & milk into
softened ice cream; mix well & pour
over crust. Freeze.
Mix marshmallow creme, malted milk
powder & milk together. Add whipping
cream; beat in (using elec. mixer) until
stiff peaks form. Pour over ice cream &
freeze several hours. Serves 12

NOTE: *Poster notes: place malted milk
balls in a zip lock bag (don’t seal all the
way) smash them with a meat mallet
or rolling pin.

**If you can find it, poster says chocolate
flavored malted milk powder
is even

(recipe: Diane-justapinch.com)

Chipotle Enchiladas

2 T. vegetable oil, divided
2 medium zucchini and/or yellow squash,
1 large onion, chopped
2 cloves garlic, chopped
2 T. chipotle peppers in adobo sauce,
finely chopped
1 (1 lb 8oz) jar spaghetti sauce
1/2 C. sour cream
3 C. shredded cooked chicken

16 6-inch corn tortillas
1/2 C. crumbled queso fresco cheese

Preheat oven 400 degrees F.
Heat 1 T. oil in 12-inch skillet over medium-
high heat; cook zucchini with onion, stirring
frequently, 6 minutes or until vegetables are
tender. Remove vegetables from skillet; set
aside. Heat remaining 1 t. oil in same skillet
over medium heat; cook garlic & chipotle
peppers, stirring frequently, 30 seconds. Stir
in spaghetti sauce; simmer – covered-
4 minutes. Remove from heat; stir in sour
cream. Combine chicken, vegetables & 1 C.
spaghetti sauce in large bowl. Spread 1/2 C.
sauce mixture into 9 X 13 pan. Arrange
6 tortillas on sauce mixture. Evenly top
with chicken mixture, then remaining
tortillas & sauce mixture. Sprinkle top
with cheese & bake 20 minutes or until
enchiladas are heated through & cheese
is melted. Serves 8

(recipe: Unilever)


Going over my recipes, I’m amazed at how many are either chicken or desserts! Oh well – they all sound good to me!

(REMINDER: The recipes I post on my blog are NOT mine- I note the source below each recipe.)

Been trying to catch up on craft projects these past few days. Managed to knit a pair of baby booties for my friend in Ohio. Still want to attempt to knit a baby sweater, then finish sewing together all the crocheted squares for her blanket. I also had to remember she’s having a Caesarian delivery, so her baby will be rather large (that makes a difference when knitting hats!).

Not much else going on – have to drive youngest to work in a few minutes. My husband has been really good about driving him or picking him up for me. Yesterday was the first time I’d driven in about 3-4 days! If all ‘holds up’, I should be pretty much over this in a few days – really hoping that’s so. I keep remembering my husband’s Mantra: “Remember – for every ONE day you were/are sick, it takes your body THREE days to recover!” Sigh . . .

Stay healthy if you can, keep warm, relax and try to do something you enjoy at least once every day! Life’s short – eat dessert first!




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