A fun day; busy, but fun!

Yesterday was another ‘watching our grandson’ day. Sometimes when he visits, he keeps himself busy – not THIS day. We played multiple games of Egyptian Slap (a card game) but then I could see he was getting restless. I remembered a board game high up in a closet – one the boys played when they were around his age: “Goofy Golf Machine”. This is one of those ‘assembly required’ games – let’s just say, for one: there were no directions in the box! That also means that ASSEMBLING said game was a bit of a difficulty – LOTS of looking at the photo on the box. Finally, I figured it out and we began. He loved it! It’s sort of Rube Goldberg meets plastic board game meets miniature golf. We played until I was MORE than ‘played out’; I tried the: “You’re doing so well, why don’t you take my turns?” That didn’t work – “Gramma, it isn’t as much fun without you playing!” See photo below for some idea of how it went:

000_0016                                                           Lining up a shot

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The Winner!

When my oldest son, Kris, comes over with our grandson, I like to try to ‘sneak’ photos of them together. As you can see, below, they were a little more ‘aware’ of my being there ‘with the camera’ (they were looking at their video on son’s phone of their recent trip to a amusement park).

000_0014     000_0015

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Grilled Fresh Peppers

1 (each): yellow, orange & red pepper
18 fresh basil leaves, divided
18 cherry tomatoes
1 C. shredded mozzarella cheese
1/4 C. balsamic vinaigrette dressing,
divided

Heat grill to medium-high heat. Cut each
pepper lengthwise in half. Remove &
discard seeds. Fill each half with 1 basil
leaf & 3 tomatoes; top with cheese. Drizzle
evenly with 2 T. dressing. Grill 8-10 minutes,
or until peppers are crisp-tender. Place
peppers on platter, top with remaining basil
leaves & dressing. Serves 6

NOTE: Fill peppers as directed, place in large
resealable container. Refrigerate up to 8 hours
before grilling as directed

(recipe: Kraft foods)
———————————–

Hearty Mexican Soup

1 large yellow onion, chopped
1 T. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 C. chicken broth
1 (15.5 oz) can cannellini beans,
rinsed & drained
1 C. thick & chunky salsa
2 C. shredded cooked rotisserie chicken
1 C. frozen corn, thawed
2 green onions, chopped
1/4 C. chopped fresh cilantro
1 C. Mexican-style Four cheese (Kraft)

Cook yellow onions in hot oil in large
saucepan on medium heat 6-7  minutes
or until tender. Add garlic & cumin; cook &
stir 1 minute. Add broth, beans & salsa; stir.
Bring to boil; stir in chicken & corn. Return to
boil, simmer 5 minutes, stirring occasionally.
Stir in green onions & cilantro. Serve topped
with cheese. Makes 8 (1 C. ) servings

(recipe- Kraft foods)
——————————————-

Florentine Ravioli Casserole

1 (26 oz) jar spaghetti sauce
1 (30 oz) bag frozen large cheese ravioli,
unthawed
1 (10 oz) box frozen chopped spinach,
thawed & squeezed dry
1 (8 oz) bag shredded mozzarella cheese
1/2 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with nonstick
spray. Spoon 1/3 of spaghetti on bottom
of dish. Arrange 12 ravioli on top & scatter
spinach over them. Top with half of each
cheese; cover with another layer of ravioli,
remaining sauce & cheese. Cover with foil,
bake 25 minutes. Uncover & bake an
additional 5-10 minutes more or until bubbly.
Serves 6

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

EZ Zucchini Bread with a Twist

3 eggs
2 C. shredded zucchini
1 C. vegetable oil

1 (8 oz) can crushed pineapple, drained
2 tsp. vanilla
1 3/4 C. sugar
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking powder
1 C. chopped nuts
1/2 C. dried cranberries
1/2 C. coconut (optional)

Preheat oven 350 degrees F.
In a large bowl, combine eggs, zucchini,
oil, pineapple & vanilla. In separate bowl,
combine dry ingredients. Add dry ingredients
to wet ingredients in large bowl. Fold in nuts,
cranberries & coconut (if desired). Pour into
2 greased 8 X 4″ loaf pans or 3 small loaf pans.
Bake large pans approx. 50-55 minutes & smaller
pans 35-40 minutes or until golden brown. Insert
toothpick in center of loaf to check for doneness.
Cool 10 minutes before removing bread from
pans to wire racks.

(recipe: Diane-justapinch.com)
——————————————-

Scalloped Potatoes with Smoked Sausage

5 lb. russet potatoes, washed, peeled &
sliced thin
1 1/2 lb. smoked sausage, large link (Echrich)
1/2 – 3/4 C. butter
3/4 C. flour
1 can evaporated milk
salt & pepper, to taste

Preheat oven 350 degrees F.
Spray a 9 X 13 pan with nonstick spray.
Place one layer of sliced potatoes to cover
bottom of dish; cover with about 1/2 of the
sliced sausage and 1/3 of the butter*. Sprinkle
lightly but generously with flour, salt & pepper.
Add another layer, continue until potatoes &
sausage are used up (usually 2 layers). Finish
by sprinkling with flour, salt & pepper. Pour
evaporated milk over to cover, moistening
all of the flour on top. Add enough water or
additional milk to ensure all of the potatoes
are damp & most of them covered (not
necessarily all, but most). Bake, uncovered,
at least 1 hour. Top should be browned &
bubbly. Test potato to see if it is tender, if
too hard or stiff, bake a little longer until
potato tests done. Serves 8-10

*You can also add dots of sour cream &
sprinkle layers with grated Cheddar cheese.

(recipe: Amy-justapinch.com)
———————————————-

Weight Watcher’s Strawberry Swirl Cheesecake

1/2 C. crushed graham cracker crumbs
1 T. butter, softened
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
6 oz. pkg. vanilla Greek yogurt
2 large egg whites
2 T. lemon juice
1/2 tsp. vanilla
1 T. flour
1/4 C. strawberry jam (can be sugar free)

Preheat oven 350 degrees F.
Spray 8 X 8 baking pan with nonstick spray.
Mix together graham cracker crumbs & butter
with a fork until evenly moistened; press evenly
into bottom of prepared pan. Gently beat cream
cheese, sugar & vanilla until smooth using elec.
mixer. Gradually beat in yogurt, egg whites, lemon
juice & flour. DO NOT over mix. Pour over graham
cracker crust. Stir jam until smooth & drop by
small spoonfuls over surface of filling. Using a
knife, swirl jam gently through filling to create
a marble effect. Bake 25-30 minutes or until
center is almost set. Cool to room temp; chill
a few hours in fridge. Serves 9

(recipe:: Facebook)
——————————————

Crescent Roll Breakfast Casserole

Can Flaky Grands biscuits
Bag shredded cheddar cheese
1/2 Cup milk
Cubed ham or ground cooked sausage
5 eggs
salt & pepper, to taste

Preheat oven 350 degrees F.
Add all ingredients except biscuits; mix well.
Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has
been oiled. Cook 25 minutes.

(recipe: Facebook)
————————————————–

Easy Meatloaf

1 lb. ground beef
1 egg
1 Box Stuffing Mix
1 C. water

Preheat oven 350 degrees F.
Mix everything together, form it
into a loaf pan.Bake about 45 minutes.

(recipe: Facebook)
————————————–

Oven Baked Fajita

1 lb. boneless, skinless chicken breasts, cut into strips
2 T. vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Preheat oven 400 degrees.
Place chicken strips in a greased 9 X 13 baking dish.
In a small bowl combine oil, chili powder, cumin,
garlic powder, dried oregano, and salt.
Drizzle spice mixture over the chicken and
stir to coat. Add tomatoes, peppers, and onions
to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until
chicken is cooked through and the vegetables
are tender.

(recipe: Facebook)
————————————————

Peach Dumplings

2 whole large peaches
2 (8 oz) cans crescent rolls
2 sticks butter
1 1/2 C. sugar
1 tsp. vanilla
cinnamon, to taste
1 (12 oz) can Mountain Dew

Preheat oven 350 degrees F.
Peel & pit peaches; cut both peaches into
8 slices. Roll each peach slice in a crescent
roll & place in 9 x 13 buttered pan. Melt
butter, then add sugar & barely stir. Add
vanilla & stir. Pour entire mixture over
peaches. Pour Mountain Dew around the
edges of pan. Sprinkle top with cinnamon &
bake 40 minutes. Serve with ice cream &
spoon some of the sauce over top.

(recipe: Facebook)

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

Yesterday was also my husband & my 37th wedding anniversary. He’s not one for liking to celebrate much but I did get him to go to the movies & out for ‘burgers’ on Monday. We saw Red 2, which is what I’ve been waiting for; we had seen Red about a year ago and loved it. It’s full of action, humor, great actors (Bruce Willis, Helen Mirin, John Malcovich, to name a few). I LOVED RED, Red 2 was good, just not ‘as’ good, in my opinion, as the first one. They definitely left it open for another sequel.

We’ve also ‘tested out’ two ‘burger places in the past week or so: Halo Burger and Five Guys Burgers & Fries. They are very similar in price (a little high, in my estimation: over $5.00 for a regular burger – neither one of their fries impressed us). Youngest son loves Five Guys and urged us to go there – I can at least say: their toppings are all free, including fried onions & fried mushrooms (2 things you don’t usually see on the regular topping list). They both provided a good sized burger – I was FULL just eating one, both places. We both agreed: Halo Burger wins out: the patties are hand made (you can tell, they’re sort of not exactly round – more like what they’d look like if you made them at home) and have GREAT Flavor! Total price for a meal for 2: over $13.00. I had the regular Halo burger, husband had a double patty & a large order of fries  – we both had drinks. Although a little high in price, we’ll be back for the FLAVOR!

That’s my adventures for the past few days; tonight’s my special needs group; yesterday was Knit/Crochet night (a great night of lots of laughter – always a good thing!)

Enjoy your day – remember to smile a little!!!

Hugs;

Pammie

PS: Forgot the ‘weather report’ – it’s been clear, warm – in the mid 80’s. Right now it’s 84 and raining – bummer.

PPS: (boy, I’m forgetting to ‘add stuff’!) Also went for my check up with the Radiologist – I’m still ‘doing great’. Next visit, in January, for a one-sided mammogram and then, if that comes back clear, I’m good for a YEAR before having a double sided one again! YAY! Praise the Lord, the cancer is staying ‘at bay’!!!

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One CommentLeave a comment

  1. Great news on that checkup! I wish you two many more years together! Also the little guy caught you on that “get out of jail free”. See you not so smart Gramma!!!!


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