Not Quite as Planned but . . .

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Today is Thursday and I’m ‘supposed’ to be sitting my grandson, but so far (1 1/2 hours later) he’s still not here. I asked my husband if I should call about it and he said: “NO”, so we’ll just wait this one out. Last time he didn’t come (Tuesday) he had a field trip, so perhaps that’s what’s going on today; either way, I have had a FREE day so far! That was a GOOD thing because it gave me time to make up a big, free-standing foam board with photos & details of my knit group, to be displayed at the upcoming “Log Cabin Days” this Sat/Sunday. I’ve sort of been putting off making said sign so I finally said: “Gotta get it done!”, and did – YAY! I delivered 64 knit & crocheted dishcloths to the Historical Society yesterday for them to sell, that’s 4 more than we did last year.

101_0004Still working on the wedding shawl and decided to start another baby afghan for the Vet’s Hospital Baby Shower; only one problem, got the stitches cast on and started working Row 1, only to look at the pattern (this will be the third one I’ve done using this pattern) and discover I needed to knit 4 rows BEFORE starting the pattern row . . . rip it out, start again.  Knitting along merrily on half of Row 3 of just knitting when it hits me: the pattern is done in groups of 10 stitches PLUS 6 stitches. To explain: however large you want to make it, you cast on 10 times how big you want it, then add 6 stitches to that. Say you wanted it 100 stitches, you would cast on 106 (goofy, but that’s just the way some patterns work). For some really crazy reason, that didn’t make sense to me so I ripped it all out . . . again! After thinking about it, I had the RIGHT amount of stitches the second time through . . . UGH! Oh well, ‘when’ I decide to pick it up again, am going with 126 stitches, at least I know that’s the right amount I did for the other 2 blankets . . . sigh.

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Pineapple Cobbler

Filling:

 

2 (20 oz, ea) cans chunk pineapple, undrained

1 stick butter

1/2 C. flour

1/4 C. brown sugar

 

Topping:

2 C. Bisquick

1 C. brown sugar

1 C. milk

Preheat oven 400 degrees F.

Place butter in medium saucepan; add juice from

pineapple, brown sugar & flour. Cook, over medium-

high heat until butter is melted, whisking with wire

whisk constantly until mixture is smooth & creamy.

Bring ingredients just to a boil, stirring constantly,

then remove from heat. Stir in pineapple chunks.

Spray a 9 X 13 pan with nonstick spray & pour in

filling.  To mix topping: In medium bowl stir together

Bisquick & brown sugar; add milk & stir until smooth &

well combined. Pour over filling & bake 25-30 minutes

or until golden brown on top. Serve warm. 

(recipe: Facebook)

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Cheesy Cauliflower Patties

 

1 head cauliflower

2 large eggs

1/2 C. Cheddar cheese, grated

1/2 C. panko bread crumbs

1/2 tsp. cayenne pepper ( to taste)

salt

olive oil

Cut cauliflower into florets & cook in boiling water

until tender about 10 minutes. Drain. Mash cauliflower

while still warm. Stir in cheese, eggs, panko, cayenne &

salt to taste. Coat  bottom of a griddle or skillet with

olive oil over medium-high heat. Form  cauliflower

mixture into patties about 3 inches across. Cook until

golden brown & set, about 3 minutes per side.Keep

each batch warm in the oven while you cook the rest.

(recipe: Facebook)

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 Bacon Cheese Potatoes

(crockpot)

 1 lb. bacon, or more- (you can bake it first

in the oven or fry it done and brown then, dice

it and place in the crock pot)

2 medium onions, thinly sliced

4 medium potatoes thinly sliced

1/2 lb. cheddar cheese, thinly sliced (or shredded it fine)

 salt and pepper

butter

green onions (optional)

      —-

Line crockpot with foil, leaving enough to cover potatoes when

 finished, this will help it, not to stick and to steam the

 potatoes, also to keep them from getting mushy. Layer half each of the bacon,

onions and potatoes in the crockpot. Season to taste with salt and

pepper and dot with butter.Repeat layers of bacon, onions, potatoes

and cheese. Dot with butter. Cover with remaining foil.

Cover and cook on low for up to 6 hours (check it in about 4

hours, depending on your crock pot).

Add cheese for the last 20 – 30 minutes.

 

(recipe: Facebook)

——————————————-

No-Bake Oatmeal Cookies

 

1/3 C. sugar

2 tsp. unsweetened cocoa

2 T. milk

2 T. crunchy peanut butter

1/4 tsp. vanilla

1/2 C. quick-cooking rolled oats

Line a dinner plate with waxed paper.

Stir together sugar, cocoa & milk in 4-C

glass measuring cup or medium microwaveable

bowl. Microwave on High 1-1 1/4 minutes, or

until boiling, stirring once. Stir in peanut butter

& vanilla until blended. Stir in oats until combined.

Drop by spoonsful onto waxed paper to make

6 cookies. Cool in freezer 10 minutes before

serving. Makes 6 cookies.

 

(recipe: readyseteat!)

——————————————–

Sauteed Zucchini & Tomatoes

 

1 T. cooking oil

4 small zucchini, sliced (about 4= 4C.)

1 (14.5 oz) can stewed tomatoes, undrained

1/4 tsp. salt

1/8 tsp. ground black pepper

Heat oil in large skillet over medium-high heat.

Add zucchini; cook 7 minutes or until tender,

stirring occasionally. Add undrained tomatoes,

salt & pepper. Break up tomatoes with spoon;

cook 2 minutes more or until hot. Serves 4,

3/4 C. each. 

(recipe: readyseteat!)

——————————————–

Grilled Coca Cola Chicken

 

1 C. coca cola

1/2 C. barbecue sauce

2 T. hot pepper sauce

1 whole broiler-fryer chicken (3 lb)

Heat grill for indirect grilling; light one side of grill,

leaving other side unlit. Close lid; heat grill to

350 degrees F.

Cook coca cola & barbecue sauce in saucepan

on medium heat 10 minutes, stirring occasionally.

Remove from heat; stir in hot sauce. Reserve

3/4 C. sauce to serve with chicken. Cut out back

bone of chicken carefully with kitchen shears or

sharp knife. Place chicken, skin side up, on work

surface; press firmly to flatten. Place chicken, breast

side down, on grill grate over lit area; cover with lid.

Grill 15 minutes, turn, then place over unlit area. Grill

25-30 minutes or until chicken is done (165 degrees F.)

monitoring for consistent grill temperature, turning &

brushing occasionally with remaining BBQ sauce

mixture for last 15 minutes. Let chicken stand 15

minutes before carving. Serve with reserved

barbecue sauce mixture. Serves 6

 

NOTE: When grilling over indirect heat, the food is

not cooked directly over the heat source The covered

grill then acts like an oven, so there is no need to turn

the food. Use this grilling method for foods that

require at least 25 minutes of grilling time or foods

that are so delicate that direct exposure to heat source

would dry them out, such as roasts, whole chickens,

thick steaks, ribs or delicate fish fillets.

 

(recipe: Kraft foods)

—————————————–

Roasted Green Beans with Lemon

Vinaigrette Drizzle

1 lb. fresh green beans, trimmed

1 medium sweet onion, halved & sliced into

thin wedges

1 clove garlic, minced

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.

melted margarine in 9 X 13 baking dish or

roasting 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 bean mixture on serving platter,

then drizzle with lemon mixture. Serves 4

(recipe: Unilever)

——————————————-

Chicken & Roasted Red Potatoes

 

1/4 C. ranch salad dressing

6 large bone-in chicken thighs (1 3/4 lb), skin &

visible fat removed

4 slices bacon

1 1/2 lb. red potatoes (about 5), cut into 1 inch chunks

1 onion, cut into 1/2 in. chunks

1 C. shredded Sharp Cheddar cheese

2 T. chopped fresh parsley

Pour dressing over chicken in shallow bowl;

refrigerate 30 minutes to marinate. Heat oven

to 400 degrees F.

Cook bacon in large skillet on medium heat until

crisp. Remove bacon from skillet, reserve 1 T.

drippings in skillet; drain bacon on paper towels.

Add potatoes & onions to drippings; cook 5 minutes

stirring occasionally. Remove from heat. Crumble

bacon & add to potato mixture; mix lightly. Spoon

into a 9 X 13 baking dish. Remove chicken from

marinade; discard marinade. Place chicken over

potato  mixture & bake 55 minutes to 1 hour, or

until potatoes are tender & chicken is done (165

degrees F.). Top with cheese & parsley.

Serves 6

 

To add a little extra zip: mix 1/2 tsp. hot pepper sauce

with the ranch dressing before pouring over chicken.

 

(recipe: Kraft foods)

————————————–

Brownie Refrigerator Cake

 

1 box brownie mix

1 extra large egg

1 (8 oz.) pkg. cream cheese, softened

1 C. powdered sugar

2 (8 oz.) tubs Cool Whip, thawed

1 (3 oz.) box instant chocolate pudding

1 (3 oz.) box instant vanilla pudding

3 1/2 C. milk

1 Hershey candy bar or chocolate syrup

      –

Mix brownie mixes according to directions. Add egg;

mix well.  Bake in brownie pan according to pkg. directions.

Mix cream cheese, powdered sugar and 1 tub Cool Whip.

Put this mixture on top of cooled

brownies. Blend puddings & milk together; put on top of

cream cheese mixture. Top with another layer of Cool Whip.

Put chocolate shavings or chocolate syrup on top. Refrigerate

 until ready to serve.

 

(recipe: Facebook)

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How are the gas prices in your area now? Have they come down any? Around here I’m pleasantly amazed that they are now sitting around $3.44/9, which (although not really low) are acceptable. Wondering if they’re going to jack them back up for the holiday – sure hope not!

Are you planning on doing anything special for the holiday? Cooking out, going to the beach, or just staying home. As usual, we’ll probably just stay home. I ‘might’ consider buying spareribs and making potato salad & corn on the cob – but that’s NEXT WEEK, so I’m not going to even think about it yet!

Not much else new going on here at the moment, guess I’ll close and go back to knitting (again!).

Have a GREAT day!!!

Hugs;

Pammie

PS: Almost forgot! I decided to purchase a birthday present for myself this year – I bought the ‘next step up’ Kodak Easy Share camera with zoom lens. I’ve had my ‘old’ Easy Share for 7 years now and really could have, at many events, used a zoom – so now I have one! First photo taken was the above dishcloths, but am planning on carrying it Sat/Sun. for the events. Sometimes ya just gotta ‘do something’ that seems right!

PPS:  Weather’s sitting at a balmy 78 degrees F, it was raining when we got up and we’re supposed to get thunderstorms all week – sure hope it doesn’t mess up Log Cabin Days!

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One CommentLeave a comment

  1. great gift and you certainly will use it.. We will be stay at home people this holiday. Oh your menu sounds yummy!


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