Friday Follies!

1352528777Mb7RhL(Don’t let the title fool you . . . not many ‘follies’ around here at the moment – just wanted an “F” word to go with Friday! . . . wow, that could really be misconstrued, eh?)

It’s a clear, and sometimes very sunny day here – currently 28 degrees. We’ve had various light, fluffy snowfalls these past few days, but fortunately for us, none has remained stuck to the ground/cars/ roofs, etc.! Middle son had his second ‘Drive’ with his Driver’s Ed instructor and they went out to Clarkston (near our church). He said it went MUCH better as it was during the day and he could see where he was going. (First drive was at night during a freak hail storm – it made the roads wet and he couldn’t see the lines very well). He informed me, after talking to his instructor, that he really didn’t even HAVE to take this course because he’s 18 and he passed the 50 question test and got his Permit. He told the teacher that he WANTED to take it (I’m GLAD, because I couldn’t imagine him driving on the roads with NO training at all!) Weird, the way our state has changed their rules for getting a beginner’s license!

Been working on a ‘fun’ project for me: I was scrounging through my big bag of baby yarns and ran into a zip-lock bag of tiny little bits of various yarns. This reminded me of last year when the very same thing happened – I decided to see how much of this I could use up by knitting the VERY tiny premie baby hats. They’re only 36 stitches wide and about 4 inches tall, so it only takes about 50 minutes to knit one, then sew it up. Fun stuff for me! These are the little bits of yarn most people would just throw away but, put together just right, they can make really cute hats! (Ah, the goofy things I do to amuse myself, right?)

Been plowing through another murder mystery (author’s new to me): “The Last Templar” by Raymond Khouri. It’s a fast read (I’m 3/4 done, started it yesterday). I don’t think I’ve ever read this author before, but he writes a fast-paced, interesting premise.

Recipe-wise, have run into some VERY yummy-sounding recipes posted on Facebook by friends. I’m guessing they found them on Pinterest – not sure, but they sure look tasty! (I’m sure I’ve posted the site addy for them, but just in case you might be new to my blog:

http://www.pinterest.com

GREAT site – but a bit confusing to navigate when you first start. It’s a free site and when you go there, you are faced with lots of little squares of photos – all sorts of things: Art, Food, Crafts/hair, make-up, etc. – ALL sorts of things. If you see something that appeals to you, you put your cursor over the picture and left click it. That will take you to another site with info on what you’re looking at. IF it’s a recipe AND you want the ingredients, you then click on the photo on the second site (confusing, eh?) which will take you to the actual site with the recipe (or not . . . sometimes they don’t have the recipe – not sure why). Let me tell you – IF you’re interested – be prepared to spend a GREAT amount of time just LOOKING at all the neat stuff they have featured! There’s great Tips for all sorts of things – it’s a great site to visit. You can start your own ‘page’ and store all the ‘pictures/ideas’ on your own ‘page’, too.  I haven’t been on Pinterest in about a week so I’m not exactly sure – BUT as far as I know, there are NO directions on how to navigate the entire site (a lack on somebody’s part, for sure!)

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

PEPPERONI/MOZZARELLA PULL APART BREAD

1/3 C. favorite flavored dipping oil
2 tsp. garlic powder
2 (16 oz) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 375 degrees F
Separate pizza dough into small bite sized pieces.
In a bowl add your favorite flavored dipping oil.
Toss dough pieces in dipping oil to lightly coat.
Layer dough pieces in bottom of bundt or fluted tube
pan. Next layer sliced pepperoni, shredded cheese &
sprinkle with garlic powder. Repeat layers again ending
with final layer of dough pieces.
Bake 45 minutes. If still doughy, bake for an additional
10-15 minutes

Serve by pulling the bread apart into individual servings
with optional marinara dipping sauce on the side.
You can serve it hot or room temperature.

(recipe: Facebook via Pinterest)
——————————————–

PINEAPPLE UPSIDE DOWN CAKE IN A MUFFIN PAN

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 C. butter (1/2 stick or 4 Tbsp)
2/3 C. brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees.
Spray muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, & pineapple
juice. Beat 2 minutes. In a separate bowl, sift together
flour, baking powder &salt; add to wet ingredients &
turn mixer back on for 2 minutes. In a small sauce pan,
melt butter & add brown sugar; stir on low heat for one
minute. Spoon a layer of  warm brown sugar mixture
into bottom of each muffin tin, then place a pineapple
ring on top. Add a cherry in the middle of each pineapple.
Pour cake mixture over to fill muffin tin 3/4 of the way full.
If you are using regular muffin tins, you will need to cut
down the rings to fit or just use pineapple tidbits
BAKE  10-15 min

(recipe: Facebook via Pinterest)
———————————————–

Crockpot Loaded Baked Potato Soup

1 (30oz) bag frozen hash browns
1 (28oz) can chicken broth
1 (10.75oz) can cream of chicken soup
2 T. dried, minced onion
1 tsp. ground black pepper
1 (8oz) pkg. cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 C. shredded Cheddar cheese

Mix frozen hash browns (no need to thaw),
chicken broth, cream of chicken soup, dried
minced onion, and pepper in Crockpot .
Cook on Low for 5 hours. Remove lid & stir in
cream cheese. Cook another 30 minutes.
Serve with bacon and cheddar on top.

————————–

Mushroom Asparagus Quiche


1 (8 oz) tube refrigerated crescent rolls
2 tsp. prepared mustard
1 1/2 lb. fresh asparagus, trimmed & cut
into 1/2 inch pieces
1 medium onion, chopped
1/2 C. sliced fresh mushrooms
1/4 C. butter, cubed
2 eggs, lightly beaten
2 C. (8 oz) shredded mozzarella cheese
1/4 C. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. rubbed sage

Preheat oven 375 degrees F.
Separate crescent dough into eight
triangles; place in an ungreased 9 inch
pie plate with points toward the center.
Press onto the bottom & up sides to
form a crust; seal perforations. Spread with
mustard; set aside. In a large skillet, saute
asparagus, onion & mushrooms in butter
until asparagus is crisp-tender. In a large
bowl, combine the remaining ingredients;
stir in asparagus mixture. Pour into crust.
Bake 25-30 minutes or until a knife inserted
near center comes out clean. Let stand 10
minutes before cutting. Makes 8 servings.

(recipe: Peg- Marys Recipe Exchange)

——————————————

Fabulous Fruit & Feta Salad


1 (10 oz) pkg. torn mixed salad greens
1 (22 oz) can mandarin oranges, drained
1/2 C. thinly sliced red onions
1 C. coarsely chopped walnuts, toasted
1 (4 oz) pkg. crumbled Feta cheese
3/4 C. Raspberry vinaigrette salad dressing (Kraft)

Toss greens with next 4 ingredients in large bowl.
Add dressing, mix lightly. Serves 6

NOTE: How to Toast Nuts:
Preheat oven 350 degrees F.
Spread nuts in single layer on rimmed baking sheet.
Bake 7 minutes or until lightly toasted, stirring
occasionally.

(recipe: Kraft foods)
————————————————–

Cheese Hash Skillet


6 slices bacon
1 small onion, chopped
4 C. (1/2 of 32 oz pkg) frozen Southern-style
hash browns
1 1/2 C. shredded Cheddar cheese
6 eggs
(salsa-optional topping)

Cook bacon in large nonstick skillet on
medium heat until crisp. Remove bacon from
skillet, reserving 3 T. drippings in skillet. Drain
bacon on paper towels. Add onions & potatoes
to skillet; cover & cook on medium-high heat
14 minutes or until potatoes are browned,
stirring occasionally. Stir in cheese. Make
6 small wells in potato mixture; fill with
eggs. Top with bacon; cook, covered, 3-4
minutes or just until eggs are set. Let stand,
covered, 1 minute. Serves 6.

(recipe: Kraft foods)
———————————-

Carrot Cheesecake Bars


1/4 C. (1/2 stick) butter, melted
1 1/2 C. graham cracker crumbs
1 C. sugar, divided
1 1/2 tsp. ground cinnamon, divided
3 (8 oz, ea) pkgs. cream cheese, softened
1 tsp. vanilla
3/4 C. sour cream
3 eggs
3/4 C. finely shredded carrots (about 2)
1 1/2 C. thawed Cool Whip
(optional: pecan halves)

Preheat oven 325 degrees F.
Mix butter, graham crumbs, 1/4 C. sugar &
1/2 tsp. cinnamon; press onto bottom
of 9 X 13 baking pan. Bake 10 minutes.
Beat cream cheese, vanilla & remaining
sugar & cinnamon in large bowl with elec.
mixer until well blended. Add sour cream; mix
well. Add eggs, 1 at a time, beating after each
just until blended. Stir in carrots; spread over
crust. Bake 45-50 minutes or until center is
almost set. Cool completely. Refrigerate
4 hours. Serve topped with Cool Whip.
(optional: top each bar with a pecan half)
Makes 24 bars.

Optional Topping: Sour Cream Topping
Omit Cool Whip. Prepare & bake cheesecake
as directed. Mix 1 (16 oz) container sour cream,
1/4 C. sugar & 1 tsp. vanilla. Spread over warm
cheesecake. Bake 5 minutes. Cool completely.
Refrigerate 4 hours. Refrigerate leftovers.

(recipe: Kraft foods)
————————————————

Roasted Green Beans w/Lemon Vinaigrette


1 lb. fresh green beans, trimmed
1 medium sweet onion, halved & sliced into
thin wedges
1 clove garlic, chopped
4 T. margarine, melted & divided
1 T. lemon juice
1 tsp. honey
1 tsp. Dijon mustard
1/8 tsp. ground black pepper
2 tsp. finely chopped fresh parsley

Preheat oven 425 degrees F.
Toss green beans, onion, garlic & 2 T.
margarine in 9 X 13 baking pan. Roast,
stirring once, until beans are tender,
about 25 minutes. Combine remaining
2 T. margarine, lemon juice, honey,
mustard & black pepper in small bowl with
wire whisk. Stir in parsley.
To Serve:
Arrange green beans on serving platter,
then drizzle with lemon mixture.
Serves 4

(recipe: Country Crock)
———————————————

Salisbury Steak


1 lb. ground beef
1/3 C. onion, finely chopped
1/4 C. saltine crackers, crushed
1 egg white, slightly beaten
2 T. milk
2 T. horseradish
1/4 tsp. salt,
1/8 tsp. ground black pepper
1 (12 oz) jar mushroom gravy
2 C. hot, cooked mashed potatoes
1/2 tsp. salt
1/8 tsp. ground black pepper
1 1/2 tsp. dried dill weed

In serving bowl, combine mashed potatoes,
salt & pepper; keep warm. In medium bowl,
combine ground beef, onion, cracker crumbs, egg
white, milk, horseradish, 1/4 tsp. salt & 1/8 tsp.
pepper; mix lightly but thoroughly. Shape into
four oval 1/2 inch thick patties. Heat large
skillet over medium heat until hot. Place patties
in skillet; cook 7-8 minutes or until centers are
no longer pink, turning once. Remove from
skillet & keep warm. Add gravy to skillet; heat
through. Serve with steak & potatoes. Serves 4

(recipe: Rhonda via Texas Beef Council)
—————————————–

Irish Gems (candy)


3/4 C. mashed potatoes
1 box powdered sugar
4 C. coconut
1 tsp. vanilla
1/8 tsp. salt
1 (6 oz) pkg. chocolate chips
1/2 oz. paraffin

Blend together mashed potatoes & sugar.
Add coconut, vanilla & salt, mix well. Drop
from teaspoon onto waxed paper or greased
cookie sheet. Shape into peaks. Let stand
uncovered 30 minutes. Place chocolate
chips & paraffin in small saucepan; melt over
very low heat. Using a teaspoon, pour chocolate
mixture over peaks of candy; let cool.
Makes approx. 4 dozen.

Note: Poster adds she sometimes adds
2 C. chopped pecans to candy before shaping.

Note #2: If you shape the mixture around a
whole almond, then dip the ball end into
melted chocolate, you have a mini (faux)
Almond Joy!

Side Comment: All recipes from justapinch.com
are posted by cooks; the recipes are then tested
by the justapinch staff before being posted on
line. The comment from the Test Kitchen staff was:
“The mashed potatoes had me a little nervous
as we were putting these together, but the end
result is simply to-die-for! If you like coconut, you
will LOVE these sweet gems.”

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

How’s your GAS PRICES lately? In the past week, in our area, I’ve seen the lowest priced gas go from $3.69 to $3.79 to $3.89, then back down (today) to $3.69 – – – WEIRD! (I need to get gas soon, so hoping it stays at $3.69!)

Had a good time yesterday babysitting my 6 1/2 yr old grandson. He asked me if I would ‘read’ with him for 30 minutes. He chose the books and I was pretty surprised at the extent of his reading vocabulary. He announced he’s now in the 3rd grade group for Spelling (he’s only in First Grade!) He said there’s one other student with him in that group. (His dad was really good at spelling & reading, too).

Well, friends – it’s time I get off of this machine and go DO SOMETHING CONSTRUCTIVE (as my husband would say). We just got in touch with our income tax preparer – I was really getting worried: I’d called and left two messages on his machine, and each time it went directly to his machine. Finally, today, made one more attempt at calling and GOT HIM! It seems he was having some sort of medical problem (he was with a client, so couldn’t elaborate) – I was just glad to HEAR his voice! He’s been doing our taxes since the second year we were married (that would be 1977) and we’ve become great friends – seen each other’s kids grow up, he’s watched us with all of the various foster children, etc. Just glad to hear he’s OK!

Anyway . . . NOW I’m going to close here! (surprising, eh?)

Big Hugs;

Pammie

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One CommentLeave a comment

  1. Your little project with the different yarn pieces is similar to my crocheting Frank (the Frankenstein afghan.) It certainly does make for an interesting outcome. It is good to hear that the son is doing well with the driving. The grandson is like my grandson was as a child== really kept us hopping.


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