Better Day

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Hello, again; sorry for the previous rant but sometimes ya just gotta get it out. After a chat with my family doctor and verifying the other doctors on my team, it seems that they all take Medicare AND my family doctor said that his own parents also have Medicare as their primary, and BC/BS as their secondary insurers and he thinks that’s a good thing. Sure hope so.

This morning found us out at the flag football field again watching our grandson (and his dad, the Coach) play. The eventual ending found the score 7 – 0 (our team was 0), but as my son asks each of his players: “Did you have FUN playing? It doesn’t matter if we won or lost – it’s if we had FUN doing it!” There were several injuries at this game, our grandson was one of them – but all got up and continued playing, so it wasn’t too bad. The weather was just perfect (69 degrees F.) with some sun. I wore a sweatshirt & jacket but took off the jacket mid-game. It’s supposed to get up into the 80’s later; so far even with the warmer weather, it’s not intolerable so that’s a good thing.

Not much going on, still working on the third baby afghan; have about 2 inches left to finish; might be able to finish it today, we’ll see. Been also knitting cotton dishcloths for the Historical Society (have 7 done so far). I probably should bring out the baby hats & chemo caps, too (except they really don’t need the chemo caps when it’s warmer weather).

Am getting lots of ‘summer-type’ recipes coming in – here are some:

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

GARLIC-LEMON CHICKEN W/GREEN BEANS & RED POTATOES

6 T. olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 lb.)

Preheat oven 400°F.
Coat a large baking dish or cast-iron skillet with 1 T.  olive oil.
Arrange lemon slices in a single layer in  bottom of  dish or skillet.
In a large bowl, combine remaining oil, lemon juice, garlic, salt
& pepper; add green beans & toss to coat. Using a slotted spoon
or tongs, remove green beans &arrange  on top of lemon slices.
Add  potatoes to olive-oil mixture; toss to coat. Using a slotted
spoon or tongs, arrange potatoes along  inside edge of  dish or
skillet on top of green beans. Place chicken in same bowl with
olive-oil mixture &  coat thoroughly. Place chicken, skin-side up,
in dish or skillet. Pour any remaining olive-oil mixture over chicken.
Roast  50 minutes. Remove chicken from dish or skillet. Place
beans &  potatoes back in oven for 10 minutes more or until
potatoes are tender. Place a chicken breast on each of 4 serving
plates; divide  green beans and potatoes equally. Serve warm.
Serves 4

(recipe: Facebook)
———————————————-

Best Grape Salad
(overnight recipe)

2 lb. green seedless grapes
2 lb. red seedless grapes
8 oz. sour cream
8 oz. cream cheese, softened
1/2 C. granulated sugar
1 tsp. vanilla

Topping:
1 C. brown sugar, packed
1 C. crushed pecans
=
Wash & stem grapes; set aside. Mix
sour cream, cream cheese, gran. sugar &
vanilla until blended. Stir grapes into mixture
gently; pour into large serving bowl.

Topping:
Combine brown sugar & pecans; sprinkle
over top of grapes to cover completely.
Chill overnight. Serves 15

recipe: Jamie Renee/Food.com

———————————————–

Holy Cow Cake

chocolate cake mix (your preference), baked as directed
1 (14 oz.) can sweetened condensed milk
1 (8 oz.)  jar caramel topping
4-5 Butterfingers candy bars, crushed
1 (8 oz.) cream cheese, softened
1 (12 oz.) tub Cool Whip, thawed
—————————–
Prepare & bake cake as directed on package.
Blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or
fork to poke holes into the top of the cake; pour
caramel mixture over cake. Crush candy bars &
sprinkle half of them over the warm cake. Chill.
Stir cream cheese & Cool Whip together until
blended well. Spread over cooled cake.
Sprinkle top with remaining candy.

(recipe: Facebook)
—————————————–

No Sugar Strawberry Freezer Jam
(Overnight recipe)

Preparation Time – 20 minutes
Cooking Time – 0 minutes

3 lbs. strawberries, hulled and stems removed
1 3/4  C. apple juice
1 1/2 package no sugar, low sugar pectin
(Four 8 oz. containers)

Mash strawberries in a large bowl.
In small saucepan, bring apple juice & pectin to a boil;
boil 1 minute. Pour straight into the mashed strawberries
and stir hard 1 minute. Ladle into freezer containers and
place in  refrigerator overnight to let it cool slowly and set.
Then store in the freezer. Good in the freezer for up to 1
year, in the fridge for 3 weeks.

Yield – Four 8 oz. containers

NOTE from poster: I find that using 1 1/2 package
really gets the jam to set perfectly!

(recipe: Facebook)
———————————————-

Mini Peach Cobblers

1 C. sugar
1 C. flour
2 tsp. baking powder
a dash of salt
3/4 C. milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Preheat oven 350˚F.
Put 1 tsp of melted butter into each regular size muffin tin.
Combine first 5 ingredients by hand: sugar, flour, baking powder,
salt and milk. Put 2 tbsp of batter into each regular size muffin tin
on top of the melted butter. Then put 1 tbsp diced peaches on
top of the batter. Sprinkle with brown sugar and then cinnamon.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.

(great served with vanilla ice cream)
(recipe: Facebook)
———————————————–

Creamy Jalapeno-stuffed Chicken


8 small boneless skinless chicken breast
halves (2 lb) pounded to 1/4 inch thickness
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) pkg. Kraft Mexican-style finely
shredded Four Cheese, divided
2 fresh jalapeno peppers, seeded & finely
chopped
1 egg
3 C. tortilla chips (4 oz) finely crushed
(about 1 C.)
1 C. green salsa

Preheat oven 375 degrees F.
Place chicken on work surface. Mix
cream cheese, 1 1/2 C. shredded
cheese & peppers until well blended;
spread onto chicken. Starting at one short
end of each breast, roll up chicken tightly.
Can be secured with wooden toothpicks,
if desired.

(Can be refrigerated up to 8 hours at this point)

Beat egg in shallow dish. Place crushed chips in
separate shallow dish. Dip chicken in egg, then
roll in chips. Place, seam-sides down, in single
layer in shallow pan sprayed with nonstick spray.
Bake 35 minutes or until chicken is done (165 degrees F.)
Warm salsa. Top chicken with remaining shredded
cheese & serve with salsa.
Serves 8

(recipes: Kraft foods)
————————————-

Chicken Rice Soup

(crockpot)

1 lb. boneless skinless chicken, cut into cubes
5 C. water or chicken broth
8 oz. fresh mushrooms, sliced (2 C.)
3/4 C. sliced celery
1/2 C. sliced carrots
1/2 C. raw rice
1/4 C. chopped onions
1 C. frozen or canned mixed vegetables
5 tsp. chicken flavor instant bouillon or
5 cubes
1/2 tsp. ground sage
1/4 tsp. pepper

Combine chicken, water or broth, vegetables
& seasonings in crockpot. Cover & cook on Low
6-8 hours (or High 4-5 hours). Makes 2 quarts.

(recipe: Moms2moms.com)
——————————————–

Hearty Beef & Cabbage Stew
(crockpot)


1 lb. ground beef
1 medium onion, chopped
1 (40 oz) can tomatoes
2 C. water
1 (15 oz) can kidney beans, rinsed & drained
1 tsp. salt
1/2 tsp. pepper
1 T. chili powder
1/2 C. chopped celery
2 C. thinly sliced cabbage

Saute beef in skillet; drain. Combine all ingredients
except cabbage, in crockpot. Cover & cook on Low
3 hours. Add cabbage, cook on High 30-60 minutes
longer. Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)
—————————————

Choco-Peanut Bars Deluxe


1/2 C. shortening
1/2 C. butter, softened
1 1/4 C. brown sugar, packed
1 egg
1/3 C. chunky peanut butter
1 tsp. vanilla
2 1/4 C. flour
1/4 tsp. salt

Topping:
1 1/2 C. semisweet chocolate chips
3/4 C. chunky peanut butter
2 1/4 C. crisp rice cereal

Preheat oven 350 degrees F.
In large bowl, cream shortening,
butter & brown sugar until light &
fluffy. Beat in egg, peanut butter &
vanilla. Combine flour & salt;
gradually add to creamed mixture;
mix well. Spread into a greased
15″ X 10″ X 1″ baking pan. Bake
15-20 minutes or until golden
brown. Cool 15 minutes.
Topping:
Melt chocolate chips & peanut
butter in saucepan. Stir in cereal &
carefully spread over top. Chill
30 minutes or until firm. Cut into
bars. Makes 3 dozen.

(recipe: Rhonda G-Marys Recipe
Exchange)

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

Today is the kind of day you either want to go outside and work in the yard OR go outside and take a nap in a hammock! Not sure, just yet, what I’m going to do (but it won’t be option A above – I’m NOT a yard person). Hope your weather is cooperating and you’re happy with it!

Hugs;

Pammie

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One CommentLeave a comment

  1. I’m glad things are better for you.


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