It’s Monday . . . Again

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Hello, All!

Hope you had a nice, relaxing weekend – for a change, I did! Although our weather insists on remaining in the cold zones (30’s), we’ve been blessed (so far) with no new snow. Today was a dark, dreary day with light, misty rain and lots of wind – not fun if you had to be out in it (which I did). Got the grocery shopping done and came back home to relax a bit before starting dinner. Not sure right now if that’s going to be beef cube steak or Shepeherd’s pie – I’ll figure that one out later when I come to it!

Managed to get through my special needs group’s Gym Night Friday – lots of kids and lots of sloppy joes. They had a great time and we actually were done and on our way out the door by 8 p.m. (our normal ending time!)

Not much new to write about this week (so far, that is) – gas prices are staying at $3.76/9 for the cheapest (at Clark gas stations). Tomorrow night is Knit night – same/same there. Weds. special needs group – regular lesson night. Thurs. babysit grandson and Friday open (so far – YAY!). This is week Two of youngest son’s driving lessons and tonight, after class, will be his second ‘behind the wheel’ experience but THIS TIME the teacher is having him drive on real roads with REAL CARS! (Last time he drove him to a small neighborhood and had him wend his way around – no actual moving obstacles (he did fine). I haven’t taken him out since our first experience a little over a week ago.  His teacher seems very patient and I’m glad he has his lessons AT NIGHT – less chance of problems AND more experience driving at night, which is never easy when you first are learning to drive.

Recipes – got LOTS of them for you!

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

Crunchy Chicken Casserole


1 C. chopped celery
1 T. butter
2 C. cubed cooked chicken
1 1/2 C. cooked rice
1 (10 3/4 oz) can cream of chicken soup,
undiluted
3/4 C. mayonnaise
1 (8 oz) can sliced water chestnuts; drained
1/2 C. sliced almonds
2 T. chopped onion
salt & pepper, to taste

Topping:
1 T. butter, melted
1/2 C. crushed cornflakes
sliced almonds, (optional)


Preheat oven 350 degrees F.
Saute celery in butter in large skillet until
tender. Remove from heat; add next 9
ingredients. Spoon into an ungreased
2 1/2 quart baking dish. Combine melted
butter & cornflakes; sprinkle on top of
casserole, add sliced almonds , if desired.
Bake 30 minutes. Serves 6-8

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

Irish “Boxty” – Crisp Fried Potato Cakes

1 lb. potatoes
1 onion, chopped fine
3/4 C. flour
1 tsp. salt
1/4 tsp. pepper
1 egg
1/2 C. milk
1/2 C. vegetable oil

applesauce
sour cream (side toppings)
=
Set half of potatoes aside for later. Peel & cut remaining
potatoes into large chunks; place in a saucepan. Cover
with cold water & bring to boil over high heat. Reduce
heat to low & cook 15-20 minutes or until tender. Drain
& place in large bowl. Mash potatoes & set aside. Peel &
grate reserved potatoes; stir them into mashed potatoes.
Add onion, flour, salt & pepper; mix well. Stir in milk &
egg to form batter. In a large skillet, heat oil over medium
heat. Drop batter from a Tablespoon into hot oil; cook 3-4
minutes on each side, drain on paper towels. Transfer to
serving dish & serve with applesauce & sour cream.
Makes 20 cakes.

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

Italian Spinach & Mushroom Salad


1 (10 oz) pkg. fresh spinach leaves, rinsed &
patted dry
1 (8 oz) pkg fresh sliced mushrooms
1 (19 oz) can chick peas* (garbonzo beans) drained &
rinsed
1/3 C. cooked, crumbled bacon
1/2 C. seasoned croutons
1/2 C. Italian salad dressing

In large salad bowl, toss all ingredients except
dressing. Just before serving, drizzle with dressing
& toss gently.  Serves 4

*Can substitute cannellini beans for chick peas

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

Sunrise Casserole
(OVERNIGHT recipe)

2 (12 oz, ea) pkgs sausage links
1 (30 oz) pkg. Country-style hash browns
9 eggs
3 C. milk
1 1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 C. (8 oz) shredded 4-Cheese Mexican-
style cheese
1/2 C. diced sweet red pepper
1/3 C. thinly sliced green onions
2 C. salsa or picante sauce (optional)

Cook sausage accordg to pkg directions. Cool
slightly & slice into 1/4 inch coins. In a large
bowl, combine eggs, milk, mustard, salt & pepper.
Add hash browns, sausage, cheese, sweet red
pepper & green onions; mix well. Pour into a
greased 9 X 13 pan. Cover & refrigerate
overnight.

Preheat oven 375 degrees F.
Remove from refrigerator 30 minutes before
baking. Bake, uncovered, 65-70 minutes or
until set & golden brown and reaches an internal
temperature of 165 degrees F. Let stand 10
minutes before serving. Serve with salsa or
picante, if desired  Makes 16 servings

(recipe: Johnsonville Co)
———————————————–

Italian Chicken Noodle Soup


1 T. olive oil or vegetable oil
2 boneless skinless chicken breasts (about
1/2 lb) cut into 1/2 inch pieces
1 medium onion, chopped (1/2 C.
1 (32 oz) carton chicken broth (4 C.)
2 C. water
3 medium carrots, sliced (1 1/2 C.)
2 C. broccoli florets
1 1/2 C. uncooked medium egg noodles
1 tsp. dried basil
1/2 tsp. garlic-pepper blend
1/4 C. shredded Parmesan cheese

In 4 qt. saucepna, heat oil over medium heat.
Add chicken; cook 4-6 minutes, stirring
occasionally, until no longer pink in center.
Stir in onion, cook 2-3 minutes, stirring
occasionally until onion is tender. Stir in
broth, water & carrots; heat to boiling &
cook 5 minutes over medium heat. Stir in
broccoli, noodles, basil & garlic-pepper blend;
heat to boiling; reduce heat & simmer,
uncovered, 8-10  minutes, stirring occasionally
until vegetables & noodles are tender. Top each
serving with cheese.

*You can substitute chicken thighs for part or
all of the chicken breasts. Usually 2 boneless thighs
will equal one breast half.
You could also use frozen vegetables if you like.

(recipe: Rhonda G-Marys Recipe Exchange)

————————————————

Cherry Vanilla Chocolate Chip Cake


Cake:
1 (16.25 oz) box white cake mix
3 eggs
1 (21 oz) can cherry pie filling
1 C. mini chocolate chips

Frosting:
2 T. warm water
1 tsp. vanilla
1 tsp almond extract
1/4 tsp. salt
1 2/3 C. powdered sugar

Preheat oven 350 degrees F.
Combine all cake ingredients together using
a spoon or spatula. Pour evenly into a greased
Bundt pan or 9 X 13 baking pan. Bake 35-45
minutes in Bundt/ 30-35 in 9 X 13 pan. Cake
should be golden brown & toothpick inserted
into center should come out clean.

Frosting:
Combine first 4 ingredients of frosting
together. Add powdered sugar & mix well
using elec. mixer until desired consistency.
Drizzle icing over cake & serve with additional
pie filling, if desired. Serves 12

(recipe: Luckyleaf.com)
————————————————
Layered Enchilada Bake


1 lb. ground beef
1 large onion, chopped
2 C. thick salsa
1 (15 oz) can black beans, rinsed & drained
1/4 C. zesty Italian salad dressing
2 T. taco seasoning mix (dry)
6 flour tortillas (8 inch)
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-style finely
shredded Four Cheese

Preheat oven 400 degrees F.
Brown meat with onions in large skillet on
medium-high heat; drain. Stir in next 4
ingredients. Arrange 3 tortillas in single layer
in bottom of 9 X 13 baking dish. Cover with
layers of meat mixture, sour cream & cheese.
Repeat layers & cover. Bake 40 minutes or
until casserole is heated through & cheese
is melted, uncovering after 30 minutes. Let
stand 5 minutes before serving. Serves 8

NOTE: Serving suggestion: top with chopped
tomatoes, shredded lettuce & chopped fresh
cilantro, if desired.

(recipe: Kraft foods)
—————————————-

Chocolate Quicky-Sticky Bread


2 (16 oz, ea) loaves frozen bread dough
3/4 C. granulated sugar
1 T. cocoa
1 tsp. ground cinnamon
1/2 C. butter or margarine, melted & divided
1/2 C. packed light brown sugar
1/4 C. water
1 C. Hershey’s Mini chocolate kisses

Thaw loaves as directed on pkg; let rise until
doubled.
Preheat oven 350 degrees F.
Stir together granulated sugar, cocoa & cinnamon.
Stir together 1/4 C. butter, brown sugar & water in
small microwave-safe bowl. Microwave on Medium
(50%) 30-60 seconds or until smooth when stirred.
Pour mixture into 12-Cup fluted tube pan. Pinch off
pieces of bread dough; form into balls (1 1/2 inches)
placing 3 chocolates inside each ball. Dip each ball
in remaining 1/4 C. butter; roll in cocoa-sugar mixture.
Place balls into prepared pan. Bake 45-50 minutes or
until golden brown. Cool 20 minutes in pan; invert
onto serving plate. Cool until lukewarm. Makes 12
servings.

(recipe: Hershey’s – Mary’s Recipe Exchange)

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

That’s the news from this ‘home front’ – hope you are all well and in

good spirits – Spring is coming FAST . . . YAY!

Big Hugs;

Pammie

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Published in: on March 18, 2013 at 5:50 pm  Leave a Comment  
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