Tests – All Done! YAY!


Spent a few hours at the hospital this morning getting ultrasounds & dopplar tests – one really great thing came out of the dopplar test: The tech doing my test said: “I shouldn’t tell you this BUT your carotid arteries (the ones in your neck) are cleaner that the students we practiced on in school! For your age, your arteries are GREAT!” YAY! I was kind of worried that, if anything came out negative, it would probably be that. Whew! I’m not really worried about the other tests. Just glad that’s over (wasn’t painful – just took awhile).

Our weather is finally back to Summer/June – it’s 74 outside now (at 5:15 p.m.), nice & sunny with a slight breeze – just my idea of a perfect day! It was chilly when I went out this morning, in the low 60’s (8 a.m.); glad it’s warmed up. Gas-prices wise – they are still teetering – last night coming home from my special needs group I spotted a station with $3.99/9 – that’s the first I’ve seen UNDER $4 in weeks BUT as I got closer to home, they were still at $4.16. Husband went out today and said the prices changed while he was out from $4.15 to $3.96/9 – interesting. Just read in our local paper that our local problem with the high prices is now fixed (there was some sort of refinery in Detroit that had a fire), so hopefully we’ll see lower prices soon. For awhile, Michigan had the highest gas prices IN THE NATION!

A little earlier today my husband took our youngest out for his last ‘driving practice’ – on the expressway and parallel parking. Husband said he did good – that’s great. Son said to me the other night that he knew I wasn’t really comfortable with his driving, so did I think his DAD would be willing to do the expressway thing again. He’s right – I’m never really relaxed while in the car and he’s driving. Don’t get me wrong – he will pass the test tomorrow and get his license – it’s just that there are a few ‘things/issues’ I have trouble with concerning his driving. To me, he drives too fast when approaching stopped traffic – doesn’t slow down until (to me) it’s VERY close.  I think that would be my ONE complaint; no amount of my mentioning that does any good – will just have to learn that one on his own (WHEN he gets his OWN car!). He’s already talking looking for used cars the minute he gets his license. I’m guessing it’s going to be a bit of a difficulty – he only has $1,300. – that won’t buy much; we’ll see.


Lemon Ice Box Bars


14 graham cracker squares (7 full sheets)
2 T. melted unsalted butter
1 T. dark brown sugar
1/4 tsp. salt


1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 egg
1 tsp. finely grated lemon zest
1/2 C. lemon juice
2 tsp. powdered gelatin
3 T. boiling water

Place graham crackers in bowl of food processor;
pulse until crumbs are formed. Add butter, brown
sugar & salt; pulse to blend, until crumbs resemble
wet sand. Coat a 8 inch square baking pan with non-
stick spray; pack crumbs firmly into bottom of pan.
Refrigerate until ready to use.

In large bowl, combine cream cheese, condensed milk &
egg; beat on High using elec. mixer until smooth &
creamy, about 2 minutes. Add lemon zest & juice; beat
until fully incorporated, about 30 seconds. In small bowl,
combine gelatin & boiling water; whisk until gelatin is
entirely dissolved; let cool 2-3 minutes. Stir gelatin into
cream cheese-lemon mixture until well incorporated.
Pour filling over crust. Refrigerate 8 hours or overnight,
until filling is firm. Slice into 2 inch squares using a
chilled knife coated with nonstick spray.

(recipe: foodnetwork)


Cheddar-Jalapeno Scalloped Potatoes

2 lb. baking potatoes (about 6)
3 T. flour
1 C. milk
1 C. sour cream
1 jalapeno pepper, chopped
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia

Preheat oven 350 degrees
Cook potatoes in boiling water in saucepan
about 20 minutes or just until tender; drain &
cool. Peel & slice potatoes. Whisk flour &
milk in large bowl. Stir in sour cream & peppers.
Add potatoes; stir to coat. Pour into 2 quart
casserole dish sprayed with nonstick spray.
Top with cheese & bake 25-30 minutes or until
heated through. Serves 10 (1/2 C. each)

NOTE: Add 1/2 C. finely chopped onions to
sour cream mixture with sliced cooked
potatoes, if desired.

(recipe: Kraft foods)

Creamy Swiss Steak


3/4 C. flour
1 tsp. salt
1/2 tsp. pepper
2 lb. boneless beef round steak, cut into serving-
sized pieces
2 T. butter
1/2 C. chopped onion
2 (10 3/4 oz, ea) cans cream of mushroom soup,
1 C. water
HOT cooked noodles

In a large, resealable plastic bag, combine flour, salt &
pepper  Add beef, a few pieces at a time; shake to coat.
In a large skillet, brown beef in butter on both sides.
Transfer to 3 qt. crockpot; top with onion. Combine soup
& water; pour over onions. Cover & cook on Low
8-10 hours or until meat is tender. Serve with noodles.
Serves 8

(recipe: Peg-Marys Recipe Exchange)

Zesty Shrimp Spread

1 (8 oz) pkg cream cheese, softened
1/2 C. mayonnaise
1 C. chopped cooked cleaned shrimp
1/4 C. grated Parmesan cheese
2 T. chopped fresh parsley
2 cloves garlic, minced

Beat cream cheese & mayonnaise in medium
bowl with elec. mixer until blended. Add
remaining ingredients; mix well. Refrigerate
several hours or until chilled. Serve with
crackers or toasted bread rounds.
Makes 16 2 T. servings

Note: For extra zip add 2 tsp. prepared horseradish
to cream cheese mixture before chilling.

(recipe: Kraft foods)

Blueberry Pudding Loaf

3/4 C. butter, softened
1 (8 oz) pkg cream cheese, softened
2 C. sugar
2 large eggs
3 C. flour
1 C. sour cream
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
2 1/2 C. frozen blueberries,dusted
with sugar

Preheat oven 350 degrees F.
In very large mixing bowl, cream butter &
cream cheese, using elec. mixer on medium
speed until creamy & blended. Add sugar, sour
cream & vanilla; mix until fluffy. Add eggs, one
at a time, mixing well after each. In large
mixing bowl, combine flour, baking soda,
baking powder & salt. Add gradually to butter/
cream mixture; blend well. Add blueberries; stir only
to distribute. Batter will be very thick. Place
batter into two greased & floured loaf pans.
Bake 50-60 minutes or until toothpick inserted
into center comes out clean. Cool in pans 10
minutes before removing to wire racks to cool.

(recipe: Peg-Marys Recipe Exchange)

Rosemary-Parmesan Crisps

1 (11 oz) can refrigerated thin pizza crust
1/4 C. (Kraft) Tuscan house Italian salad dressing
1 1/2 tsp. dried rosemary leaves, crushed
1/2 C. sliced kalamata olives8
1/3 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Unroll pizza crust on baking sheet sprayed with
nonstick spray; press into 15 X 12 inch rectangle.
Bake 5 minutes. Brush crust with salad dressing;
top with remaining ingredients. Bake 6-8 minutes
or until crust is golden brown. Serve warm or room
*Substitute: sliced black olives or stuffed green olives

(recipe: Kraft foods)

Easy Cake Mix Cookies – Key Lime!

1 box yellow cake mix
1 egg
1 box lime or lemon pudding mix
1 C. vegetable oil
1 C. chopped pecans

Preheat oven 350 degrees F.
Mix all ingredients together well. Scoop by
tablespoon onto cookie sheet & bake
10-12 minutes.


Note: Poster said she couldn’t find lime
so she used lemon. She has also used
yellow cake mix & pumpkin spice instant
pudding mix (can usually find around Haloween
or Thanksgiving). Also spice cake & pumpkin
spice pudding!

(recipe: Peg-Marys Recipe Exchange)

Creamy Bacon Vegetable Pasta Skillet

4 slices bacon, chopped
1 medium onion, chopped
1 (14.5 oz) can chicken broth
2 C. elbow macaroni, uncooked
4 C. assorted vegetables: broccoli florets,
pepper strips, carrot slices, mushroom slices,
peas and/or zucchini slices*
4 oz. cream cheese, cubed
2 T. grated Parmesan cheese

Cook bacon in large skillet on medium heat
until crisp. Remove bacon from skillet; set
aside. Add onion to drippings; cook & stir until
tender. Add 1 C. water, chicken broth & macaroni;
bring to boil. Reduce heat to medium-low; cover &
simmer 10 minutes or until macaroni is tender. Add
vegetables & cream cheese. Cook until cream cheese
is melted d& mixture is heated through, stirring
frequently. Sprinkle with bacon & Parmesan cheese.
Serves 6 (1 1/4 C. each)

*can substitute 1 (16 oz) pkg. frozen mixed vegetables
(thawed & drained) for fresh vegs.

(recipe: Kraft foods)

Meatless Nachos

16 tortilla chips
1 (14 oz) can pinto beans, drained
1 jar thick & smooth taco sauce
4 cloves garlic, minced
2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Pour can of beans into a mixing bowl &
mash with a potato masher until desired
consistency. Stir in taco sauce & garlic;
mix well. Lightly grease a cookie sheet;
arrange tortilla chips on sheet in one
layer. Drop spoonfuls of bean mixture
onto each chip. Cover chips with cheese
& bake approx. 10 minutes. Allow to cool
a few minutes before eating, as filling will
be scalding hot. Serves 2

(recipe: Lillian-justapinch.com)

Still working on the wedding shawl and the baby blanket – was really glad I dragged my knitting with me for the tests; got quite a bit done on the shawl – EVEN made a new knitting friend (the ultrasound tech). She taught herself how to knit so I got her email addy to send her some great free pattern sites  to help new knitters. It’s always fun to meet new craft people!

Hope you enjoy your day – I’m off here to go start dinner: Homemade pizza!




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One CommentLeave a comment

  1. That was good neews on the tests. A new knitting friend–isn’t great how people of the ame interests just seem to fall into your life.

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