‘Nother Busy Week . . .

colorful-fall-leaves-tree-21497242

Once again life is squeezed between filled days; today is no different: Grandson’s flag football game 1-2 p.m., then rush home/change clothes/ and drive like a crazy woman to a wedding 20 miles away – making sure I get there BEFORE 3 p.m.! Then it’s drive from the wedding to the reception (here’s where it gets tricky – I’m not familiar with either the location of the wedding OR the reception – thank heavens for Mapquest!).Reception is 12 miles from wedding/church – I hope I can follow someone (just in case, I printed out the Mapquest directions!) As my husband would say: “You can get lost in a paper bag!” (that’s SO true!) I hate driving places I’m not familiar with; husband (in his older/retired state) doesn’t like going to ‘events’ (read that weddings/parties, etc) much, so I’m going ‘solo’ (again!). This is another young couple from our church – we know both families – ought to be fun!

Let’s see – what else is new? Not really a lot – just the same old RUNNING! It’s getting so that I almost need a Social Planner – almost every day has at least one ‘event’; mind you, I’m not complaining but it makes me long for days with NOTHING but ‘chilling’ in sight! I’m just very grateful that we have a car that runs well and is able to keep up with my constant driving; just cracked 50,000 miles on my van – we’ve had it about 2 years now (got it with 20,000 miles on it). Yes, I know – if I worked the mileage would have grown much quicker.

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

Jonny Apple-Seedy Crisp

6 medium apples, thinly sliced
1 1/2 C. quick-cooking rolled oats
1 1/2 C. brown sugar
1 C. flour
1 1/2 tsp. cinnamon
dash salt
1 C. butter or margarine, melted

Preheat oven 350 degrees F.
Arrange apple slices in a greased
9 X 13 baking dish. Combine remaining
ingredients & spread over apples. Bake
35-40 minutes, until top is golden brown.

(recipe: Marys Recipe Exchange)
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Tuna Cakes

2 (5 oz, ea) cans chunk light tuna in
water, drained & flaked
1 (6 oz) pkg. stuffing mix for chicken
1 C. shredded Cheddar cheese
3/4 C. water
1 carrot, shredded
1/3 C. mayonnaise
2 T. sweet pickle relish

Combine all ingredients; refrigerate
10 minutes. Heat large nonstick
skillet sprayed with nonstick cooking
spray on medium heat. Using a ice
cream scoop, make 1/3 C. portions of
tuna mixture, in batches, to skillet.
Flatten into patties with back of a
spatula. Cook 6 minutes or until golden
brown on both sides, carefully turning
patties after 3 minutes. Makes 6
servings.

(recipe: Kraft foods)
—————————————————

Hash Brown Quiche

1 (24 oz) bag frozen shredded hash brown potatoes
2 T. butter
1/2 tsp. smoked paprika, divided
1/4 tsp. seasoned salt
4 slices bacon
1/3 C. red onion, chopped
1/3 C. green pepper, chopped
5 eggs
1 1/3 C. Half & Half
1 C. sharp Cheddar cheese, shredded

Preheat oven 375 degrees F.

Place bag of hash browns in microwave for
a few minutes to begin to defrost. Heat large,
deep skillet over medium high heat. Add 2 T.
butter & melt. Add potatoes, 1/4 tsp. smoked
paprika & 1/4 tsp. seasoned salt, add salt &
pepper, to taste; allow potatoes to cook through.
Make sure they are golden brown & crisp. In
separate skillet, fry bacon over medium high heat.
When cooked, place on paper-towel covered plate.
Discard all but 1 tsp. bacon grease from pan. Add
green pepper & red onion to skillet; saute over
medium high heat, stirring occasionally until tender.
Using a deep 9 inch pie plate, pour cooked hash
browns into pan, press down on bottom & up sides.
(you can use the bottom of a measuring cup for this)
In medium sized mixing bowl place 5 eggs & Half & Half;
whisk together with a fork. Crumble bacon & add to eggs.
Add sauteed green pepper & onion, 1/4 tsp. smoked
paprika, salt & pepper, 1 C. shredded Cheddar cheese; stir
to incorporate then pour into pie plate over potatoes.
Bake 45-55 minutes until center is set & top is golden.
Allow to sit 10 minutes, then serve. Serves 8

(recipe: jamicooksitup.net)
——————————————————–

Crushed Cheese Cracker Pork

1 lb. pork tenderloin
1 egg, beaten
1 t. steak sauce
1 tsp. garlic powder
1 C. cheese crackers, finely crushed
2 t. vegetable oil, divided

Combine egg, steak sauce & garlic powder in
shallow dish. Place crushed crackers in another
shallow dish. Cut tenderloin crosswise into 1/2
inch thick slices; pound or flatten with heal of
your hand to 1/4 inch thickness. Dip each slice
first into egg mixture, then cracker crumbs, turning
to coat. Heat 1 T. oil in large nonstick skillet over
medium heat until hot. Add half of pork slices & cook
4-5 minutes per side or, until browned. Repeat with
remaining oil & pork slices. Serves 4

(recipe: National Pork Board)
———————————————-

(don’t know what happened to the font size on the recipe below-it’s acting goofy and I’m afraid if I try to change it it will totally get really illegible- sorry)

Creamy Cheesy Scalloped Cabbage

1 small head green cabbage
2 C. Cheddar cheese, shredded
1 1/2 C. medium white sauce (recipe below)
1/2 –  3/4 C. fine bread crumbs, buttered
1/2 tsp. salt
1 T. butter

White Sauce:

3 T. butter
3 T. flour
1/4 tsp. salt
1 1/2 C. milk

Preheat oven 375 degrees F.
Cut cabbage into wedges; cook,
uncovered, until tender (about 25 minutes). Add
salt to water just before cooking is completed; drain
cabbage, add butter.

White Sauce:

In saucepan, melt butter over low heat. Add flour &
salt; stir to combine. Gradually add milk, stirring
constantly until thickened. Layer cabbage, cheese & white sauce in 2 1/2 Qt. casserole dish; repeat layers. Top with buttered bread crumbs. Bake 25 minutes or until bread crumbs are browned. Serves 6-8.

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

Sweet BBQ Chicken Dip

2 (8 oz, ea) pkgs. cream cheese, softened
3 C. shredded cooked chicken
3/4 C. jellied cranberry sauce
3/4 C. chili sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 T. Dijon mustard
1 tsp. red pepper flakes
1 1/2 C. shredded Monterey Jack cheese
1/2 C. sliced green onions
assorted salted crackers (for dipping)

Preheat oven 375 degrees F.
Spread cream cheese into bottom of
9 X 13 baking dish. Stir together chicken,
cranberry sauce, chili sauce, Worcestershire
sauce, vinegar, mustard & red pepper flakes
in medium bowl. Spoon mixture over cream
cheese in baking dish; sprinkle with cheese.
Bake 20-30 minutes or until heated through.
Sprinkle with onions & serve with crackers
for dipping. Makes 16 servings.

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

Pumpkin Fudge

2 T. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
1 C. white chocolate chips
7 oz. marshmallow creme
3/4 C. canned pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla

Line a 9 X 9 baking pan with aluminum
foil; set aside. In a 3 Qt. saucepan, heat
milk & sugar over medium heat; bring to
a boil, stirring occasionally with a wooden
spoon. Mix in pumpkin puree & cinnamon;
bring back to a boil. Stir in marshmallow
creme & butter. Bring to a rolling boil. Cook,
stirring occasionally, for 18 minutes. Remove
from heat; add choc. chips & vanilla; stir until
creamy & all chips are melted. Pour into
prepared pan & let cool. Remove from pan,
& cut into squares. Store in cool, dry place.

(recipe: Mary Free-Marys Recipe Exchange)
———————————

Creamed Corn

1/2 large onion, finely chopped
2 T. butter
8 ears corn, husks & silks removed
1 tsp. sugar
1/8 tsp. nutmeg
1/2 C. heavy cream
coarse salt & freshly ground pepper

In large saucepan, melt 1 T. butter on
medium heat. Add onions; cook 2-3
minutes until clear. While onion is
cooking, remove kernels from corn cob.
Stand a corn cob vertically over a large,
shallow pan (like a roasting pan). Using
a sharp knife, use long, downward
strokes of the knife to remove the
kernels from the cob. Use the edge of a
spoon to scrape the sides of the cob to
remove any remaining pulp. Add corn to
onions & butter in saucepan. Add 2/3 C.
water & remaining butter; bring to a simmer.
Reduce heat & cover; cook 10-15 minutes
until corn is tender. Add sugar, nutmeg &
cream to corn. Cook, uncovered, 5-6 minutes
stirring occasionally. Add salt & pepper, to taste.
Serves 6

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

No-Bake Pumpkin Oatmeal Cookies

1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter
2/3 cup milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 T. pumpkin pie spice)
3 1/2 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
Freezing Directions:

Follow directions above. When completely cool, transfer to gallon sized freezer storage bag.
Servings: 36 cookies

(recipe: Facebook)
===================================

How is your weather lately? Our’s is very much Fall-like BUT it’s been really sunny and warm! (right now would not be a good example: it’s 10:25 a.m. and it’s only 59 degrees out, BUT it should warm up later to 78 degrees! YAY!)

Gas Prices? Our’s have been a bit ‘strange’ – they were in the $3.49/9, then dropped to $3.44/9 – last night I saw they’d dropped further to around $3.39/9 – interesting! I’m not complaining! (especially with all the driving I have to do today!)

Health-wise, I’m doing fine. Been waiting to see how I’d feel after going off the cancer drug – so far it’s been 1 week plus 1 day – the joint pain is slowly decreasing (that’s a good thing!). Still have the occasional hot flash but that could just be hormonal; mood swings – haven’t noticed any. I’ll just be glad if I can sit down then get up and not sound like I’m 90 yrs old, grunting & groaning and barely able to make my feet & legs move at all – that would be a great thing! Even at 65 I still (mentally) feel a lot younger THEREFORE I’ve determined I’m going to still ACT a whole lot younger! (Yes, for those who know me personally – that means I’ll still be JUST as crazy/silly, etc. as I’ve ever been!)

Hope you’re having a GREAT day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Age is just a number–you are as young as you feel–you heard all this I know but I have to reenforce it so you will find the magic power that makes it possible. Oh and if you do find it send a little along to me please!!!!


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