Beautiful Monday!

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Right now the sun’s shining, it’s 52 degrees and what looks like a really beautiful day! Rode with youngest son to his work, then drove home. How are YOUR gas prices these past few days? Jump UP a LOT? Here the going rate for lowest priced regular gas was $3.59/9 – then it suddenly jumped to $3.79/9 (not sure if it’s because of the Boston Marathon happening or not). The prices are STILL up there, which caused me to remember youngest son was given five  $5.00 off a $20.00 gas purchase at Meijer gas stations coupons, so I decided to use one today (was almost at empty!). I was pleasantly surprised to find their lowest gas was at $3.71/9 (yes, I know – who would have thought I’d be HAPPY to get gas that HIGH? But it’s lower than my normal station which is at $3.76/9 right now). Bought $25 worth of gas for $20 and that gave me a half tank, so I’m happy. Perhaps in the next few days I’ll do that again (coupons are good until 5/5).

Are your flowers coming up yet? Our daffodils are still ‘in bud’ – perhaps in the next few days they’ll finally open; the other bulbs are blooming: miniature Japanese iris, grape hyacinth (they’re everywhere!). It truly IS a gorgeous Spring day today!

Started working on another baby afghan for the Vet’s babyshower in Sept. This one is a new-to-me pattern (sort of like “Feather & Fan” or “Old Shale” – both of those patterns look very similar; most knitters are very familiar with the Feather & Fan pattern – I’ve never tried knitting that one). This one is called Sweet Bon Bon from a pattern on Ravelry.com:

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The one in the photo is done using cotton (dishcloth) yarn; I’m using a variagated baby yarn and my stripes are in white baby yarn. I’ve gotten about as much done as you see in the photo. I really like the yarn they used in the photo for the stripes, but upon checking it out on line, I’d rather not go with a specialty yarn/extra price/shipping, etc. so I just chose the white baby yarn I already had. I really like the way the afghan looks as it’s being knit – HOWEVER, one disclaimer: you’ve got to REALLY pay attention on the pattern row, or when you get to the end of the row (96 stitches) you don’t end up with 3 ending/border stitches – then you have to go back and re-count/rip-out, etc. (Have done that already a good 3-4 times – not fun! One time I ripped out 3 rows before getting to the problem!) Ugh! Because I like the pattern, I’m already thinking about the next blanket I’ll knit for Veterans, using different yarns! (Yes, I’m certifiably nuts!)

It was a very nice, quiet, peaceful weekend – YAY! Nothing exceptional to report – that’s a GOOD thing! Made spaghetti & garlic bread for dinner Sat (Sunday leftovers); tonight is homemade Pizza – another of the guy’s favorites.

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

Pork Chops with Creamy Chive Sauce


1 T. olive oil
4 boneless pork chops, 1/2 in. thick (4 oz ea)
salt & pepper
1/3 C. chicken broth
4 oz (half of 8 oz pkg) cream cheese, cut into
cubes
1/4 C. chopped fresh chives

In large skillet, heat oil over medium heat.
Generously sprinkle both sides of chops
with salt & pepper; place in skillet. Cook
8-10 minutes, turning once, until meat
thermometer inserted in center reads
145 degrees F. Remove chops to plate;
cover to keep warm. Add broth & cream
cheese to warm skillet; cook 5 minutes,
stirring frequently with whisk, until cheese
is melted & sauce is smooth. Stir in 3 T.
chives. Spoon sauce over chops; sprinkle
with remaining 3 T. chives. Makes 4
servings.

(recipe: Peg/Betty Crocker – Marys Recipe
Exchange)
———————————-

Italian Zucchini Crescent Pie


2 T. butter
4 C. thinly sliced zucchini
1 C. chopped onion
2 T. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well beaten
2 C. shredded Muenster or mozzarella
cheese (8 oz)
1 (8 oz) can refrigerated crescent dinner rolls
2 tsp. yellow mustard

Preheat oven 375 degrees F.
In 12 inch skillet, melt butter over medium-
high heat. Add zucchini & onions; cook
6-8 minutes, stirring occasionally, until
tender. Stir in seasonings. In large bowl
mix eggs & cheese; add cooked vegetable
mixture; stir gently to mix. Separate
dough into 8 triangles. Place in ungreased
10 inch pie plate or 12 X 8 in (2 qt.) baking
dish or 11 inch quiche pan. Press dough
over bottom & up sides to form crust.
Firmly press perforations to seal. Spread
crust with mustard. Pour egg mixture evenly
into crust-lined plate/pan. Bake 18-22 minutes or
until knife inserted near center comes out
clean. If necessary, cover crust edges with strips
of aluminum foil to prevent burning, during
last 10 minutes of baking. Let stand 10
minutes before serving.

(recipe: Rhonda G/Pillsbury site
– Marys Recipe Exchange)
———————————————

Italian Sausage Soup


1 lb. turkey Italian sausage links,
cut into 1 inch pieces
2 C. broccoli florets
1 C. uncooked mostaccioli pasta (3 oz)
2 1/2 C. water
1/2 tsp. dried basil leaves
1/4 tsp. fennel seed, crushed
1/4 tsp. pepper
1 (28 oz) can whole peeled tomatoes with
basil (Italian style), undrained
1 (18.5 oz) can Progresso vegetable Classics
French onion soup

In 4 Qt. Dutch oven, cook sausage over medium-
hith heat, stirring occasionally, until no longer
pink; drain. Stir in remaining ingredients, breaking
up tomatoes. Heat to boiling; reduce heat to medium-
low. Cover & cook 15 minutes, stirring occasionally,
until mostaccioli is tender. Serves 6

(recipe: Rhonda G/Betty Crocker – Marys Recipe
Exchange)
———————————–

Easy Toffee Pretzel Bark


8 oz. mini pretzels (enough to spread out
on large baking sheet)
1 C. butter
1 C. brown sugar, packed
2 C. semi-sweet chocolate chips
sea salt (optional)

Preheat oven 375 degrees F.
Line an edged cookie sheet with aluminum
foil. Spread pretzels over foil then break
pretzels into chunks (you can leave them
whole if you like). Melt chocolate chips
in small saucepan. Place butter & brown
sugar in medium saucepan; bring to boil
over medium heat, stirring occasionally.
Once you have a rolling boil, keep heat at
medium & stop stirring. Let it bubble
3 minutes. Immediately pour over pretzels
on prepared sheet. If there are a few gaps
it’s Ok, candy will fuse together when baked.
Bake 5 minutes then remove from oven
to cool, 5 minutes. Spread melted chocolate
over bark. Add sea salt, if desired. Allow to
set up; can refrigerate to speed up process.
Cut into chunks & enjoy. Store leftovers
in airtight container. Makes 1 large cookie
sheet full.

(recipe: jamiecooksitup!)

—————————————–

BREAKFAST CUPCAKES

1 (20 oz.) pkg. pre-shredded hash

brown-style potatoes
2 large eggs, lightly beaten
4 T. flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into

small bits (about 1 cup)
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
Salt & freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

———————-
Preheat oven 400 degrees F.,

Lightly spray 12-cup muffin tin with

non-stick cooking spray. Mix first eight

ingredients together in large bowl.

Spoon potato mixture into each prepared

muffin cup until about 1/3 full. Gently

press potato mixture down in the middle

& up sides of each cup. Bake until

golden brown, about 25-30 minutes.

If the nests have puffed up too much

in the center, scoop out a little with a

teaspoon. Spoon a few tablespoons

of scramble eggs into each nest

and top with chives.

(NOTE: These would be good for a

banquet-breakfast.)

(recipe: Facebook)

————————————–

Magic Crust Custard Pie


1/4 C. margarine
4 eggs
3/4 C. white sugar
1 pinch salt
2 C. milk
2 tsp. vanilla
1/2 C. flour
(nutmeg – for topping)

Preheat oven 350 degrees F.
Place all ingredients (except nutmeg)
in blender; blend 30 seconds. Pour into
buttered 9 inch pie plate; sprinkle top
with nutmeg. Bake 45 minutes. The flour
will settle to make the crust!

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

Incredible Baked Meatballs

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands.
Form into golf-ball sized meatballs.
Bake at 350 degrees for 30 minutes.

 

(recipe: Facebook)

———————————

Double Chocolate Coca Cola Cake

1 C. Coca Cola (real thing, not diet)
1/2 C. oil
1 stick butter
3 T. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Frosting:

1 stick butter
3 T. cocoa
6 T. cream or milk
1 tsp. vanilla extract
3 3/4 C. confectioner’s sugar

Preheat oven 350 degrees F.

Grease & flour a 9 X 13 baking pan.

In a saucepan, mix Coca Cola, oil,

butter & cocoa; bring to a boil. In

another bowl, combine sugar, flour &

salt. Pour boiling Cola mixture over

flour mixture; beat well. Add eggs,

buttermilk, soda & vanilla; beat well.

Pour mixture into pan; bake 20 to 25

minutes. Remove pan. Cool about

10 minutes before frosting.

Frosting:

In a saucepan, combine butter, cocoa,

& milk; heat until butter melts. Beat

in remaining ingredients; spread on

 the cake while it’s still warm.

 

(recipe: Facebook)

————————————————

Strawberry Angel Food Trifle

1 (already made) angel food cake
24 oz. container frozen strawberries,

sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream,

slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces.

Begin layering cake, strawberries, pudding

& whip cream in a large clear glass bowl.

Continue irregular layers, filling the bowl.

Top entire dessert with a solid layer of whip

cream. Slice a few fresh strawberries for

garnish Refrigerate overnight or at least 4

hours before serving.

(recipe: Facebook)

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

(Sorry – if some of the words on the recipes are a bit SMALL, the blog server is giving me fits, again. Not only was it including a bunch of extra numbers & letters, it randomly changed some of the recipes – if you look at some of the recipe sites I noted, where I got the recipes, you’ll see what I mean. The last posted recipe ‘quote’ came out fine, most of the others went from a Arial size 14 font to a much smaller Calibri – ah, the fun, eh?)

As you can see, Facebook users are posting some really YUMMY sounding recipes lately! Well, friends, I’m going to close for now and sincerely HOPE that this blog post will work WITHOUT my having to do a bunch of adjusting before finally posting it! We’ll see . . .

Hugs;

Pammie

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