Long Weekend!

You'll eat it and you'll like it.

Well, here we are at the beginning of a long weekend – have you made any special plans? I decided to make a ‘holiday’ dinner Monday: BBQ’d ribs & red potato salad (maybe some corn on the cob – haven’t decided that part yet).

I’m back to my “Yep, I’m certifiably NUTS” – was going through some knit web sites and spotted a really simple knit baby blanket pattern; you guessed it – am going to ‘attempt’ to knit it in 4 days. I have today, Sunday, Monday and almost all of Tuesday (the lady is coming to pick them up around 6:30 p.m. Tuesday evening). I don’t know what it is, but I almost feel drawn to ‘get one more done’. My husband just said: “There goes her OCD again” (Obsessive Compulsive Disorder). I think: “Hey, I have tons of extra yarn just laying around here, why not put it to good use?” I dug in my big yarn tubs and found a good amount of four different skeins: a bright green (brighter than mint), a bright yellow, a solid pink, and a medium blue so am going to do it in stripes, sort of. Something like 6 – 8 inches of green, then pink, then yellow and ending with blue; repeat. The pattern is SUPER easy, five rows total pattern:

Cast on 73 stitches.

Row 1-4: Knit

Row 5: Knit 3, *Yarn Over, Knit 2 together* – repeat from *, end row Knit 2, can’t get any simpler! We’ll see how it all pans out – hope I can get it done in time!


Avocado Chicken Salad

2-3 boneless, skinless chicken breasts
1 avocado
1/4 C. chopped onion
juice of 1/2 lime
2 T. cilantro
salt & pepper, to taste

Cook chicken breasts until done, let
cool then shred. Mix with other ingredients;
chill 1 hour.

(recipe: Facebook)

Sauteed Spinach & Red Bell Pepper

2 T. margarine
1 medium red bell pepper, finely chopped
2 cloves garlic
1 (10 oz) bag baby spinach leaves
1 lemon, cut into wedges

Melt margarine in 12-in. skillet over medium heat;
cook red pepper, stirring occasionally, until tender,
about 4 minutes. Stir in garlic; cook 30 seconds.
Increase heat to medium-high; add spinach & cook,
stirring frequently, until spinach is just wilted, about
2 minutes. Just before serving, squeeze with lemon &
serve with lemon wedges, if desired. Serves 4

(recipe: Unilever)

Meatball Sandwich Casserole

1 bag frozen meatballs
1 jar marinara or spaghetti sauce
1 C. mozzarella cheese, shredded
1 C. Italian blend cheese, shredded
1/2 C. Parmesan cheese, shredded
1 loaf fresh Italian bread, sliced

Preheat oven 400 degrees F.
Place entire bag of meatballs in pot
with sauce; cover & cook, over
medium heat until warmed completely,
about 10 minutes. Stir as needed to keep
meatballs from sticking. Remove from heat,
place in center of a 9 X 13 baking pan,
layer mozzarella & Italian blend cheeses
over meatballs, topping off with Parmesan.
Take the slices of bread & line the outside
edges of the pan all the way around so they
are kind of keeping the meatballs toward
the center of the pan. The bread slices will
be standing up in the pan. NOTE: You could
also lightly butter & garlic the bread prior
to placing in the pan, or brush with olive
oil & garlic.
Place in oven & bake 25 minutes or until
cheese is melted & bubbly. Remove from
oven & serve.

(recipe: Facebook)

Stuffed Chicken Breast

1 lb. boneless, skinless chicken breasts
4 oz. Pepper Jack cheese, shredded
1 C. frozen spinach, thawed/drained
2 T. olive oil
1 T. bread crumbs
salt, to taste
ground black pepper, to taste

Preheat oven 350 degrees F.
Flatten chicken with a mallet, to 1/4 inch thickness.
In medium bowl, combine cheese, spinach, salt &
pepper. Place breadcrumbs in shallow dish. Spoon
about 1/4 C. spinach mixture onto each breast; roll
each breast tightly & fasten seams with several
toothpicks. * Brush each chicken breast with olive
oil; sprinkle any remaining spinach & cheese on
top of chicken. Place chicken, seam-side-down on a
foil lined baking sheet. Bake 35-40 minutes or until
chicken is cooked through. Remove toothpicks
before serving.

*Be sure to count the amount of toothpicks used.

(recipe: Facebook)

Baked Eggplant Parmesan

1/4 C. Italian-style bread crumbs
1 large eggplant, peeled (if desired)
1 C. shredded mozzarella cheese
1 (14.5 oz) can diced tomatoes with basil,
garlic & oregano (Hunts) undrained
1 (8 oz) can tomato sauce

Preheat oven 425 degrees F.
Place bread crumbs in shallow dish; set
aside. Cut eggplant into 12 slices, about
1/2 inch thick. Spray each side of each slice
with nonstick spray. Spray a cooking sheet
with nonstick spray then place coated slices
on sheet. Bake 10 minutes or until tender,
turning once. Top slices evenly with cheese;
bake 1 minute more or until cheese has
softened. Combine undrained tomatoes &
sauce in small saucepan. Bring to boil over
medium-high heat. Reduce heat to medium-
low; simmer 10 minutes or until slightly
thickened. Spoon tomato mixture evenly
into 4 shallow bowls. Place 3 eggplant slices
over sauce in each bowl. Serves 4

(recipe: readyseteat.com)

Peanut Butter Texas Sheet Cake

2 C. flour
2 C. sugar
1/2 tsp. salt
1 tsp.. baking soda
1 C. butter
1 C. water
1/4 C. creamy peanut butter
2 eggs, beaten
1 tsp. vanilla extract
1/2 C.. buttermilk

Peanut Butter Icing:

1/2 C. butter
1/4 C. creamy peanut butter
1/3 C. plus 1 T. milk
16 oz. pkg. powdered sugar
1 tsp. vanilla extract

Preheat oven 350 degrees F.
Sift together flour, sugar, salt and baking soda
in a large bowl; set aside. Combine butter, water
and peanut butter in a saucepan over medium
heat; bring to a boil. Add to flour mixture and
mix well; set aside. Combine eggs, vanilla and
buttermilk; add to peanut butter mixture. Spread
into a greased 15″x10″ jelly-roll pan. Bake
15 to 20 minutes, until it springs back when gently

Prepare Peanut Butter Icing:

Combine butter, peanut butter and milk in a
saucepan over medium heat; bring to a boil.
Remove from heat; stir in powdered sugar and
vanilla to a spreading consistency. Spread
Icing over warm cake. Makes 15 to 20 servings.

(recipe: Facebook)

7-Layer Pasta Salad

kosher salt
8 oz. farfalle pasta (about 4 C.)
2 stalks broccoli, cut into florets
1/2 C. mayonnaise
1/2 C. buttermilk
1/4 C. plus 1 T. chopped fresh chives
1/4 c. chopped fresh parsley
juice of 1 lime
freshly ground black pepper
2 avocados, diced
1 1/2 oz. piece deli ham, diced (about 2 C.)
8 oz. yellow Cheddar cheese, shredded
1 small head romaine lettuce, sliced
2 tomatoes, diced

Bring large pot of salted water to a boil. Add
pasta & cook until al dente (about 2 minutes less
than the label directs), adding broccoli during
last 4 minutes of cooking. Drain pasta & broccoli;
rinse under cool water, shaking off excess. Remove
broccoli & pat dry. Whisk mayonnaise, butter milk
1/4 C. chives, parsley, half of lime juice, 1/4 tsp. salt

& pepper, to taste. Toss pasta & a few T. of dressing

in a medium bowl.

Assemble the salad:
Toss avocados with remaining lime juice in large glass

serving bowl & season with salt; arrange in an even

layer in bottom. Top with layers of ham, broccoli, pasta,

cheese, lettuce & tomatoes. Drizzle some of the

remaining dressing on top & sprinkle with the remaining

1 T. chives, or cover & refrigerate salad & dressing

separately up to 6 hours. Bring to room

temperature before serving. Makes 8 servings.

(recipe: Food Network)

Buttermilk Herb Ranch Dressing

1/2 C. mayonnaise
1/2 C. buttermilk
1 T. chopped fresh chives
1 T. chopped fresh dill
1 T. chopped fresh oregano leaves
1 tsp. kosher salt
1/4 tsp. garlic powder

Whisk all ingredients together in medium
bowl. Chill at least 1 hour to allow flavors
to develop. Stir dressing well before serving.
Makes 1 Cup.

(recipe: Rhonda G-Marys Recipe Exchange)

Cabbage Salad Delight

1 small head cabbage
3 Braeburn apples
1/2 – 3/4 C. dried cranberries
1 C. mayonnaise
2 T. sugar
1/4 C. red wine vinegar
dash salt

Shred cabbage; add dried cranberries.
Place cabbage, apples & cranberries in
serving bowl. Mix final 4 ingredients until
smooth; pour over salad & mix thoroughly.

(recipe: Marys Recipe Exchange)

Carrot & Zucchini Bars
with Lemon Cream Cheese Frosting

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

Preheat oven to 175 degrees C.
In a large bowl, whisk together the eggs,
brown sugar, oil, honey, and vanilla.
Dont worry about clumps of the brown
sugar, those will dissolve as it sits while
you prepare the remaining ingredients.
Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking
powder, ginger, and baking soda. Whisk to blend
together. Add to flour mixture to the wet mixture.
Stir just until combined. Spread batter into an
ungreased 13x9x2-inch baking pan.Bake about 25
minutes or until a toothpick inserted in center
comes out clean. Cool completely in pan on a wire rack.

Once the cake is cooled prepare the frosting.
In a medium mixing bowl, beat  frosting ingredients
with an electric mixer on medium speed until fluffy.
Spread or pipe the frosting over the cooled bars.
Makes 36 bars

(recipe: Facebook)


Weather-wise, it’s hot & muggy out (75 degrees F.) – we had a pretty good thunder/lightening rainstorm last night (glad I don’t have to water my flowers!). Weather predictions are for a hot weekend – that’s OK, I’d be complaining if it even REMOTELY looked like Fall!

Gas Prices remain about the same: I had to fill up today and chose the ‘lesser of two evils’ at $3.72/9 a gallon; sometimes ya just ‘gotta do what ya gotta do’, right?

Hope you’re having a great day – remember to RELAX a bit and enjoy your life!



Published in: on August 31, 2013 at 1:45 pm  Comments (1)  

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One CommentLeave a comment

  1. Gas is $3.69 up here and I’m trying to hold off buying until after Labor Day. Your dinner sounds great –your lucky I don’t live closser!!!!

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