It’s Wednesday Already! WOW!

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I don’t know about you, but sometimes the week just seems to race up and surprise me – (I guess you’d say my brain is still operating on Tuesday-time). Last night was Knit/Crochet night and we had a nice gathering of 19 ladies – two of whom were around age 7! Two of the ladies brought ‘guests’: one was a granddaughter who said she really wants to come back again, the other was a daughter who was knitting using big needles & really thick yarn (and doing a very nice job of it, too!). It’s nice to see our craft being passed on to others; back 20-30 years ago that was a regular thing: the older ladies automatically passed on teaching knitting, crochet, embroidery, tatting, weaving, etc. to younger girls; too bad it isn’t the ‘norm’ any more.

Today found me ‘out & about’ with a trip to the library, then the local dollar store and lastly, the grocery store where I discovered they STILL had loads of PACZKI’S!!! YAY! except no apple – LOTS of ‘traditional’ prune, some blueberry, strawberry, lemon and lots of cream-filled. I bought ‘what I thought’ was, according to the label: Strawberry Creme filled – turned out to just be creme filled – that didn’t stop me from eating one, nor stop my guys from attacking them! Got the fixin’s to make lasagna, Chicken Parmesana and a nice beef roast – so that’s what’s on the menu for later this week/beginning of next week. I made a huge pot of spaghetti & garlic bread last night, thinking (silly me) that it would probably last for 2-3 days . . . was I ever wrong! Middle son had a large bowl before going to work then came home hours later and announced: “That was some really GOOD spaghetti – I’m having more!!!” Youngest came home from work and declared that I was a “HERO” for making his favorite meal – and promptly had a large amount. I haven’t looked in the pot, but it wouldn’t surprise me to find that there ‘might’ be enough for dinner tonight, but no more. Oh well – at least they LIKED what I cooked, right?

Update on middle son’s Art Design Surfboard/Waveboard project: He got another A- . . . I was totally surprised; he said the teacher REALLY liked the board he painted (the multi-colored triangles/circles one). That’s good – it helped boost his confidence some! Now . . . on to ANOTHER project; this one is a 2 week one (sigh). This time they are to make 4 ‘examples’ of Logos for companies (three companies they are given the names of and a brief explanation of what the company does/makes, etc. – the fourth one is totally ON THEM – they are to come up with a fictitious company & logo and create the rest of the presentation board, just like the other three.) I read over the materials and (once again) it gave me a headache. Son DID come up with a pretty neat design for two of them – only problem: they have to make 3 different design ideas and then expand on one of them as the main design; that makes 12 designs in total. There is a ‘good’ thing in this: only 2 of each company have to be painted BUT one (or maybe 2, don’t exactly remember) have to be done using 3 different colors of CONSTRUCTION paper, cut out with an exacto knife – do you know how DIFFICULT it is to cut construction paper using an exacto? It tends to shred, making the edges really rough – sigh. (husband told me to go buy more #10 knife blades – good idea ’cause we’re going to NEED them!). Ah, the fun. . . Oh, and – this project counts for 20% of their final grade! ugh. . . .sigh

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

Sausage/Pancake/Cornbread Muffins

8 links breakfast sausage
1 egg
2/3 C. milk
2 T. sugar
1 (8.5 oz) box Jiffy corn muffin mix
1/2 C. “complete” (Bisquick) pancake
mix (the kind you only have to add water
or milk)

Pancake syrup – for dipping

Preheat oven 400 degrees F.
Cook sausage, then cut each link into 4
pieces. Spray a mini muffin tin generously
with nonstick spray then place 1 sausage
piece in each cup. Add egg, milk & sugar
to medium bowl; beat with fork until
combined. Add corn muffin mix & pancake
mix; stir until smooth. Spoon batter over
sausage pieces until muffin cups are almost
full ( a little more than 3/4ths full)
Bake 10 minutes or until golden brown. Remove
from oven & cool in pan 10 minutes, then remove
from pan. Serve with syrup, for dipping

(recipe: southyourmouth.com)

———————————-

Country-Style Ribs w/BBQ Sauce
(crockpot)

2 lb. pork boneless country-style ribs
3 T. paprika
1 tsp. salt
1 tsp. pepper
1 C. BBQ sauce ( your choice)
1 T. oil
flour
cayenne pepper (optional)

Heat oil in a pan on medium heat. Dredge
ribs in flour (about 1/4 C.). When oil is warm,
brown ribs 3-4 minutes on each side. Place ribs
in crockpot. Combine BBQ sauce, paprika, salt &
pepper – pour over ribs, coating the ribs with the
sauce. Cover & cook on Low 7-9 hours. Ribs
should be fork-tender. (if you want them a little
hotter, add the cayenne pepper before cooking).
Makes 4-6 servings

(recipe: 365daysofcrockpot.com)
————————————

Chicken Spaghetti

1 whole chicken, cut into 8 pieces
1 lb. thin spaghetti, broken into 2 inch
pieces
2 1/2 C. shredded sharp Cheddar cheese
1/4 C. finely diced green bell pepper
1/4 C. finely diced red bell pepper
1 tsp. seasoned salt
1/8 to 1/4 tsp. cayenne pepper
two (10 3/4 oz, ea) cans cream of mushroom
soup
1 medium onion, finely diced
salt & freshly ground black pepper

Preheat oven 350 degrees F.
Bring large pot of water to boil; add chicken
pieces – boil a few minutes, turn heat to
medium-low & simmer 30-45 minutes. Remove
chicken & 2 C. water from pot. When chicken is
cool, remove skin & pick out meat (a mixture of
dark & white meats) to make 2 generous cups.
(discard bones & skin). Cook spaghetti in chicken
cooking water until al dente – do NOT over cook.
When spaghetti is cooked, combine with chicken,
1 1/2 C. cheese, peppers, salt, cayenne, soup &
onions; sprinkle with salt & pepper. Stir in 1 C.
reserved chicken cooking water, adding an
additional cup if needed. Place in 9 X 13 pan;
top with remaining 1 C. cheese. Bake immediately,
until bubbly, about 45 minutes. If cheese on top
starts to get too dark, cover with foil. Serves 8

(recipe: Ree Drummond-FoodNetwork)
———————————-

Dark Chocolate Truffle Cookies

1 1/4 C. butter, softened
1/3 C. unsweetened cocoa
2 1/4 C. powdered sugar
1/4 C. sour cream
1 T. vanilla
2 1/4 C. flour
2 C. dark chocolate chips (Hershey’s
Special dark)
1 C. chocolate sprinkles

In mixing bowl, cream butter, sugar &
cocoa until light & fluffy. Beat in
sour cream & vanilla; add flour &
mix well. Stir in dark chocolate chips.
Refrigerate 1 hour.

Preheat oven 325 degrees F.
Roll dough into 1 inch balls; dip in
chocolate sprinkles & place,
sprinkle side up, 2 inches apart on
ungreased cookie sheet. Bake 10 minutes
or until set. Cool 5 minutes before
removing to wire rack. Makes
approx. 60 2 inch cookies.

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

Kid’s Cheeseburger Pie

1 9″ unbaked deep-dish (4 C. volume)
pie shell
1 lb. lean ground beef
1/4 tsp. garlic powder
1/4 C. flour
1/3 to 1/2 C. chopped dill pickles
1/3 C. dill pickle juice
1/3 C. evaporated milk
8 oz. American cheese, cut into
pieces, divided
mustard (optional)
ketchup (optional)

Preheat oven 425 degrees F.
Cook beef & garlic powder in large
skillet, stirring frequently, until beef
is no longer pink. Sprinkle with flour;
stir. Stir in pickles, pickle juice, evap.
milk & half of cheese; spoon into pie
shell. Bake 20 minutes; top with
remaining cheese & bake an additional
5 minutes until cheese is melted. Cool
on wire rack 5 minutes. Serve with
mustard & ketchup on the side.
Serves 6

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

Pan-Roasted Corn

1 T. vegetable oil
1 (16 oz) pkg. frozen whole kernel corn
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large nonstick pan over
medium-high heat. Add corn, cook
10-12 minutes or until corn starts
to brown, stirring occasionally. Stir
in chili powder, salt & pepper.
Serves 4 (1/2 C. each)

(recipe: readyseteat.com)
———————————

Loaded Potato & Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1″)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup cooked/crumbled bacon
1 cup diced green onion

Preheat oven 500 degrees.
Spray a 9X13″ baking dish with
cooking spray. In a large bowl mix
together olive oil, salt, pepper,
paprika, garlic powder and hot sauce.
Add cubed potatoes and stir to coat.
Carefully scoop potatoes into prepared
baking dish, leaving behind as much of
the olive oil/hot sauce mixture as possible.
Bake 45-50 minutes, stirring every 10-15
minutes, until cooked through and crispy
and browned on the outside. While potatoes
are cooking, add  cubed chicken to bowl
with the left over olive oil/hot sauce mixture
and stir to coat. Once the potatoes are fully
cooked, remove from the oven and lower the
oven temperature to 400 degrees. Top the
cooked potatoes with the raw marinated
chicken. In a bowl ix together the cheese,
bacon and green onion and top the raw
chicken with the cheese mixture. Return
casserole to oven and bake for 15 minutes
or until chicken is cooked through and
topping bubbly. Serve with extra hot sauce
and/or ranch dressing.

(recipe: Facebook)
————————————————–

Crockpot Pineapple Upside Down Cake

1 C. packed brown sugar
1/4 C. butter, melted
1 (20 oz) can pineapple slices in juice,
drained, juice reserved
10 maraschino cherries without stems,
drained
1 box (Betty Crocker) Super Moist
yellow cake mix
(oil & eggs called for on cake mix box)

Spray inside of crockpot with nonstick
spray. In small bowl, mix brown sugar &
melted butter; spread evenly in bottom
of crockpot. Arrange pineapple slices on
brown sugar mixture, cutting as needed
to fit in one layer. Place cherry in center
of each slice & around slices, as needed.
Add enough water to reserved pineapple
juice to measure 1 Cup. Make cake batter
accordg to pkg. directions, substituting
pineapple juice for water; pour over
pineapple & cherries. Cook, on High,
2 1/2 – 3 hours or until toothpick inserted
into center comes out clean. Turn off
crockpot; uncover. Remove ceramic base
from crockpot to cooling rack. Cool 15
minutes. Place heatproof serving plate
upside down onto ceramic; carefully
turn plate & ceramic base over. Remove
ceramic base.

(recipe: holidaycottagepage.com)
===========================

Craft-wise, one of my knitter friends gave me another baby hat & I finished one during Knit/Crochet night. Still working on the decrease on the crocheted baby blanket, but it won’t be long before it’s finished. I might crochet a white border around it – we’ll see how I feel about it when I’m done with the main blanket.

Gas prices are still sitting at $3.59/9 a gallon – sigh

Weather-wise: still chilly, but not really unbearable like it was last week. Right now it’s 19 degrees, clear & grey; no new snow (YAY!) so what’s ‘out there’ right now is easily able to be driven through & walked on, so I’m OK with that. HURRY UP, SPRING!

Enjoy your day;

Hugs;

Pammie

PS: Just got a new member of the Knit/Crochet group signed up: that makes THREE ‘Pam’s’ now! At one time we actually had SIX Pam’s in the group, but they didn’t all come at the same time. Right now there are two of us and we’re affectionately called: Pam #1 (me) and Pam #2. (When I wrote the “Welcome!” letter to the new person, I asked if she went by Pamela or Pam – we’ll see about her reply!). Just keeps life interesting, eh?

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One CommentLeave a comment

  1. So how much longer do the art projects go on? I’m sure you are looking forward to shedding that artist smock soon!


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