Oh, Baby – I’m NUMB!



Me-feeling my bottom lip!

Today found husband & I going to the dentist; me, for ‘deep cleaning’ on my back teeth, bottom jaw. We started out with a light dose of numbing solution but at the very beginning of the procedure, I could FEEL it – not good. My dentist then told me that I would need the bigger/stronger numbing – so that’s what we did. Let’s just say, after the procedure I had a few of the ladies in the office laughing – I’ve never been good for anesthesia, it ALWAYS lasts MUCH longer than it’s supposed to. Right now it’s 1 1/2 hours past the treatment and I’m still totally numb from my bottom jaw to the TOP OF MY EARS! Strange feeling when attempting to reposition my hair clip and noticing that I can’t feel my EARS! Words are coming out of my mouth with extra sounds at the end. At the strong recommendation of the hygienists, we stopped for milk shakes (as I’m not supposed to attempt to EAT/CHEW anything, since I can’t feel my entire mouth/tongue/throat/lips. I’m happily sipping on a McD’s vanilla milk shake (and we got one more for my dinner, just in case this numbing stays for longer-I’m expecting it will). I’m also going to be having teeth whitening treatments, so they had to fit me for teeth ‘molds’ – that was fun, being totally numb (she had to tell me just how much to bite down so that I wouldn’t BITE her fingers!). Afterwards she gave me a cup of water to rinse out the extra rubber ‘stuff’ – I put some in my mouth, attempted to close my mouth only to shoot the water out the front like an ELEPHANT! That happened twice – I was laughing, the staff was laughing – Hey! You just gotta make the best of it, right? I told them I plan on going home, plunking myself in a chair and just knitting until this goes away! (I feel like I have GORILLA LIPS!)


Chocolate Coconut Almond Bars

1 (10 oz) pkg. large marshmallows
3 T. butter, softened
1/2 tsp. coconut flavoring
2 C. sweetened flaked coconut
2 C. crispy cereal (Honey Bunches of Oats with
1 (4.5 – 5 oz) pkg. honey-roasted sliced almonds
(1 1/3 C.)
1 C. miniature semisweet chocolate pieces

Line a 9 x 9 x 2 baking pan with foil, extending
foil over edges of pan; butter foil & set aside.
In large microwaveable bowl, combine
marshmallows & butter; microwave 100%
power 1-2 minutes or until butter is melted.
Stir in coconut flavoring until smooth. Stir in
coconut, cereal & almonds; cool slightly. Gently
fold in semisweet chocolate pieces. Spread
mixture into prepared pan, pressing lightly into
pan. Let stand 1 hour or until set. Using edges of
foil, lift block of bars from pan; place on cutting
board, cut into 32 bars.
To Store: Place in layers separated by waxed paper
in an airtight container; cover. Store in fridge for
up to 3 days or freeze for up to 3 months.

(recipe: BH & G)

Hungarian Beef Goulash

2 lb. beef stew meat, trimmed & cubed
2 tsp. caraway seeds
1 1/2 to 2 T. sweet or hot paprika (or a
mixture of the two), preferably Hungarian
1/4 tsp. salt
freshly ground black pepper
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 (14 oz) can diced tomatoes
1 (14 oz) can beef broth
1 tsp. Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 T. cornstarch mixed with 2 T. water
2 T. chopped fresh parsley

Place beef in crockpot. Crush caraway
seeds using the bottom of a saucepan;
transfer to a small bowl & stir in paprika,
salt & pepper. Sprinkle the beef with this
mixture & toss to coat well; top with onion
& bell pepper. Combine tomatoes, broth,
Worch. sauce & garlic in medium saucepan;
bring to a simmer. Pour over beef in crockpot;
place bay leaves on top. Cover & cook until
beef is very tender, 4-4 1/2 hours on High, or
7 to 7 1/2 hours on Low. Discard bay leaves,
skim or blot any visible fat from surface of
stew. Add cornstarch mixture to stew; cook on
High, stirring 2-3 times, until slightly thickened,
10-15 minutes. Serve sprinkled with parsley.
Serves 8 (about 1 C. each)

NOTE: This can be made ahead. Cover & refrigerate
up to 2 days or freeze up to 4 months.

(recipe: eatingwell.com)

Greek Marinated Chicken

3 1/2 – 4 lb. chicken pieces
2 tsp. salt
1/8 tsp. black pepper
2 tsp. dried oregano
1 bunch fresh parsley
2-4 cloves garlic, minced (depending
on how much you like garlic)
1 lemon
2 T. olive oil
1 C. plain yogurt

Combine yogurt, olive oil, garlic, oregano,
salt & pepper in a bowl. Using a fine holed
cheese grater or a zester, scrap a thin
layer of lemon zest into the bowl. Add juice
from half of the lemon (1-2 T.); stir until well
combined.Pour mixture into gallon-sized
ziplock bag & add chicken; remove as much air
as possible from bag then marinate in fridge 1/2 hr.
Preheat oven 375 degrees.
Place chicken pieces in 9 X 13 dish. Bake 45-60
minutes or until golden brown. Serves 8

(recipe: budgetbytes.com)

Oven Baked Tacos

Brown your ground beef and drain
completely – then add refried beans,
taco seasoning and about half a can
of tomato sauce. Mix together and
scoop into taco shells, (stand them
up in a casserole dish). Sprinkle the
cheese on top and bake at 375 for 10 minutes!

(recipe tip: Facebook)

Zesty Glazed Carrots

4 C. water
1 (2 lb) pkg. baby carrots
3 T. firmly packed brown sugar
2 T. margarine
2 T. spicy brown (prepared) mustard

Heat water in large saucepan over
high heat – bring to boil; add carrots.
Cook 8-10 minutes or until crisp-
tender; drain, return to pan. Add
brown sugar, margarine & mustard
to pan; heat over medium heat 2
minutes or until margarine & brown
sugar melts and sauce lightly coats
carrots. Serves 6

(recipe: readyseteat.com)

Cherry Pastry Bars

1 cup butter, softened
2 cup sugar
4 eggs
3 cup flour
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

3 tbsp milk
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar

Preheat oven 375 degrees F.
Line a 9×13 inch pan with parchment paper.
Cream butter and sugar together until very
light and fluffy. Add eggs one at a time, then
beat in the extracts. Gradually mix in the flour
until well incorporated. Spread 3/4 of the batter
in the bottom pan lined with parchment paper.
Scoop cherry pie filling over batter in pan. Drop
remaining batter by spoonful’s over the cherries.
Bake for 45 min. Let cool completely.

To make icing whisk together icing ingredients
and drizzle over cooled bars before slicing

(recipe: Facebook)

Chili-Cheddar Beer Dip

1 (8 oz) pkg. cream cheese, softened
1/3 C. light beer
1 1/2 C. shredded sharp Cheddar cheese
1 C. shredded iceberg lettuce
1 (15 oz) can chili with beans, heated
4 green onions, sliced
1/2 C. sliced black olives
1 tomato, chopped

crackers, toasted pita wedges,
corn chips, for serving

Beat cream cheese & beer with elec. mixer
until well blended. Stir in Cheddar; spread
onto large serving plate. Place lettuce around
edge of cheese mixture; fill center with chili.
Sprinkle with onions, olives & tomatoes.
Makes 4 1/2 C. dip or 36 (2 T. each) servings

(recipe: Kraft Foods)

Mexican-style Lasagna

1 lb. ground beef
3/4 C. thick medium salsa
1 (1 1/4 oz) pkg. taco seasoning mix
6 flour tortillas (6 inch)
1 (15 oz) can pinto beans, rinsed &
1 1/2 C. (Kraft) Mexican-style shredded
Four Cheese with a touch of Philadelphia

Preheat oven 400 degrees F.
Brown meat in large skillet; drain. Stir in salsa &
seasoning mix; simmer on low 10 minutes, stirring
occasionally. Spread 1/2 C. of mixture on bottom of
8 inch square baking dish sprayed with nonstick spray.
Cover with 2 tortillas. Top with layers of 1/2 C. meat
mixture, half beans, 1/2 C. cheese & 2 tortillas. Repeat
layers; top with remaining meat mixture & cheese.
Cover with foil. Bake 30 minutes; uncover. Let stand
5 minutes before cutting. Serves 6

NOTE: Can also add 1 (11 oz) can corn (drained or
1 C. sliced black olives to meat mixture before using
as directed.
Suggestion: Spread 1/3 of 1 (16 oz) can refried beans
on each tortilla layer before covering with meat

(recipe: Kraft foods)

Buffalo Chicken Bites

1 (8 oz) pkg. cream cheese, softened
1/2 C. Ranch salad dressing
1/2 C. Buffalo Wing sauce
1 C. shredded Cheddar cheese, divided
1 1/2 C. cooked/shredded chicken
24 wonton wrappers
1/4 C. blue cheese crumbles

Preheat oven 375 degrees F.
Spray muffin tins very lightly with
nonstick spray. In medium bowl, combine
cream cheese, Ranch dressing, wing sauce &
3/4 C. Cheddar cheese. (You can soften mixture
slightly in microwave if needed, to make it come
together). Stir in shredded chicken. Press one
wonton wrapper in each muffin tin. Spoon about
1 T. chicken mixture in each cup; top with another
wonton wrapper & add another scoop of chicken
mixture. Sprinkle with remaining Cheddar cheese &
a little blue cheese on top of each cup. Bake 18
minutes or until edges are brown. Check after 10
minutes ; if edges are browned, cover with foil for
remaining cooking time. Remove from oven & let
cool 5 minutes. To remove, run the tip of a knife
around each, then pop them out.

To Make MINI Bites:
Cut each wonton wrapper into 4 squares. Layer
wonton, about 1 tsp. filling, wonton, then another
tsp. filling. Top with shredded cheese & blue
cheese. Bake 10 minutes, let cool slightly, remove
from pan.

Makes 12 regular bites or 48 mini bites

(recipe: the-girl-who-ate-everything.com)

Peanut Butter & Jelly Bars

1/2 lb. (2 sticks) unsalted butter, room temp
1 1/2 C. sugar
1 tsp. vanilla
2 extra-large eggs, room temp
2 C. (18 oz) creamy peanut butter
3 C. flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 C. (18 oz) raspberry or other flavor, jam
2/3 C. salted peanuts, coarsely chopped

Preheat oven 350 degrees F.
Grease 9 X 13 baking pan with nonstick spray.
Line with parchment paper then grease & flour
the pan. Using elec. mixer fitted with paddle
attachment, cream butter & sugar on medium
speed until light yellow, about 2 min. On Low
speed, add vanilla, eggs & peanut butter; mix
until all ingredients are combined. In small bowl,
sift together flour, baking powder, & salt. On Low
speed, slowly add flour mixture to peanut butter
mixture; mix until just combined. Spread 2/3 of
dough into prepared pan; spread over bottom with
a knife or spatula. Spread jam evenly over dough;
drop small globs of remaining dough evenly over
jam. (Don’t worry if all of the jam isn’t covered – it
will spread in the oven). Sprinkle top with chopped
peanuts. Bake 45 minutes until golden brown. Cool
& cut into squares.


(recipe: Foodnetwork.com)

How’s your weather doing? We are finally having some warm weather and it’s really nice – not having to wear hats/scarves/gloves/boots – YAY! The down side is: seeing all the really yucky black snow & ice and lots of MUD! (Oh, and the pot holes – but we won’t even GO there!)


Today it’s 47 degrees right now at 2:50 p.m. – the bad thing? They’re predicting rain tonight changing to 3-5 INCHES of snow by Tuesday night! NO – SAY IT ISN’T SO!!! I’m really hoping we’ve seen all the snow we’re going to get for this winter. One of the receptionists today said she heard we only need 6 MORE inches of snow to set an all time record – WHO CARES! NO records – NO MORE SNOW! (I sound like a protester carrying a sign!)

If you’ve read my blog for any length of time, you probably know I’m a Type A personality with great OCD tendencies – that means that certain things really bother me: like pictures on the wall that are crooked, messes that need to be straightened, etc. Well, that kind of behavior also pours over into other things, like having a total of knit baby hats come to an ‘odd number’ (77), so typically for me, I will spend time today finishing knitting the extra 3 hats to make the total come out an even 80! (Don’t ask-I drive my family nuts with the OCD thing: husband is a person who doesn’t care AT ALL about chaos/messes and I drive him nuts piling his ‘stuff/papers, etc’ into neat piles – then he can’t find anything, but it makes me so much more comfortable! (I even feel a sense of inner ‘happy sigh’ everytime I can get all the cards on Solitaire! I know – weird, right?)

Our gas prices are staying pretty much the same as last time I wrote about it: $3.59/9 in our area – $3.51/9 out by our dentist . . . go figure!

Have a great day and I’ll enjoy myself sitting here sipping my vanilla milk shake and knitting the last few baby hats!





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One CommentLeave a comment

  1. I could be mean and say “Hi Liver Lips” but i won’t because you deserve better treatment than that. So I commend you on the even number thing and hope you survive this wonderful Wednesday surprise!!!

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