Having “I Might as Well” kind of days!

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Have you ever had that kind of day? Let me explain: last night, on the way home from evening church I got to thinking about a few errands I was going to do the NEXT day – while I was driving it struck me: “I might as well see if the grocery store is open and grab those cans of beans I need for chili.” (I should explain: earlier that day I stopped at the grocery store only to run into a power failure while I was there – customers please leave the building). We live in the area of the power outage so I knew – total time without power? 5 HOURS! Today, while attempting to help middle son with another art project I decided to see if I could find some NEWER construction paper (mine is very old – circa the 1960’s!) I needed a dark/navy blue color and mine had faded to a middle purple. Called up a local dollar store and they said they had some so I made the trip (they had a tiny pad with THREE colors: pink, yellow & light green – no help). I sat there thinking: “Do I really want to just go home and forget the navy blue OR do I want to go across the street to Meijers which ALSO has the tossed salad materials I will be needing tomorrow for the Knit/Movie night?” (insert: Might as Well) in here. They did have construction paper in two different sized pads BUT no navy blue! I bought the smaller pad anyway, since some of their colors are brighter than what I have. It seems strange, but the ‘might as well’ actually is saving me some trips; YES, I would still have needed to go, but this way tomorrow is free until around 6 p.m. when I would leave for Knit/Movie night. Right now there’s chili in the big pot and I’m using this time as a break from the art project. It’s a doozie! The teacher wants the images to be reversed – think of an old photo negative: that which is black is white, etc. Kinda blowing my mind attempting to think that way! We’re only allowed to use TWO colors (and that includes the background – not an easy assignment!).

Today was also a ‘get it done’ day – baked a loaf of banana nut bread, loaded & ran the dishwasher, did a load of laundry, worked on the art project, did the shopping, knit a baby hat – now I can relax a little with you! Finally got a call back from the hospital I deliver the baby hats to (thought it was kind of strange they didn’t answer their phone OR call me back!). Turns out the lady I used to deal with doesn’t work there anymore – got a very nice older lady who’s a volunteer – now the Volunteer Office handles my project! Made an appointment for a week from today to deliver them (friend who’s been knitting hats still has more to turn in – I’ll pick them up Sunday at church). I’m just doing the 100 hats for now, any more I’ll save for the next delivery.

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

Strawberry-Banana Muffins


3/4 C. butter, room temp.
2/3 C. light brown sugar, firmly packed
3 ripe bananas
2 eggs
1 C. cake flour
1 C. all purpose flour
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. baking powder
1 C. fresh strawberries, sliced
2 T. granulated sugar

Preheat oven 375 degrees F.
In large bowl, cream butter. Add
sugar; blend well. Puree bananas in
food processor. Stir pureed bananas &
eggs into butter mixture, beating until
batter is smooth. In medium bow, sift
together cake flour, all-purpose flour, salt,
baking soda & baking powder. Add flour
mixture to batter & mix well. Stir in
sliced strawberries. Spoon batter into
greased muffin tins or foil-lined tins.
Sprinkle tops with granulated sugar.
Bake 20 minutes. Serve warm.

(recipe: moms2moms.com)
—————————————

Aimee's Quick Chicken

-
4 skinless, boneless chicken breast halves
4 oz. Dijon mustard
1/4 C. teriyaki sauce
1/4 C. bacon bits
1/2 C. grated Parmesan cheese
-
Preheat oven 350 degrees F.
Place chicken in 9 X 13 baking pan. Slather
mustard evenly over chicken, then pour
teriyaki sauce evenly over all. Sprinkle top
with bacon bits, then cover with cheese.
Bake 35-45 minutes (check chicken for 
doneness-making sure juices run clear). 
Serves 4

(recipe: Peg - Marys Recipe Exchange)
----------------------
Lemon-Shrimp Pasta Toss

-
3 C. bow tie pasta, uncooked
1 lb. fresh asparagus spears, cut into
2 inch lengths
1 C. zesty Italian salad dressing
1 tsp. dried oregano
1 tsp. lemon zest
1 lb. cooked, cleaned large shrimp
1 C. cherry tomatoes, halved
1 (8 oz ) pkg. Colby-Monterey Jack
cheese crumbles (Kraft)
-
Cook pasta in large saucepan as directed
on pkg; omitting salt & adding asparagus
to cooking water for last 3 minutes; drain.
Rinse with cold water; drain well. Mix 
dressing, oregano & lemon zest. Place
pasta mixture in large bowl; add dressing
mixture, shrimp, tomatoes & cheese;
mix lightly. Serves  12 (3/4 C. each)

Salad can be made ahead of time.
Refrigerate up to 24 hours before
serving.

(recipe: Kraft foods)
-------------------------------

Santa Fe Enchilada Bake

-
1 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 large onion chopped
1 green pepper, chopped
1 (16 oz) jar thick salsa
1 (10 oz) pkg. frozen corn*
12 (6 inch) corn tortillas
1 C. sour cream
1 1/2 C. Mexican-style finely shredded
Four Cheese (Kraft)
-
Preheat oven 400 degrees F.
Cook & stir chicken, onions & peppers in 
large nonstick skillet on medium heat 10
minutes or until chicken is done; stir in salsa
& corn. Arrange 6 tortillas on bottom on a 
9 X 13 baking pan; cover with layers of
half of chicken mixture, sour cream & cheese; 
repeat layers & cover. Bake 40 minutes or
until heated through, uncovering for last
10 minutes. Serves 8

Serving Suggestions:
Serve with chopped tomatoes, shredded
lettuce & chopped fresh cilantro just before
serving.

*you can substitute 1 rinsed & drained (15 oz) 
can kidney beans for the corn

(recipe: Kraft foods)
-----------------------------------------------
Potato Chip Chocolate PIe

-
1 ready made pie crust, unbaked 9 inch, deep dish
2 large eggs
1/2 C. flour
1/2 C. sugar
1/2 C. brown sugar, packed
3/4 C. butter, softened
1/2 C. salted potato chips, crushed
1 C. semi-sweet chocolate chips
-
Preheat oven 325 degrees F.
Beat eggs using elec. mixer until foamy. Add flour,
sugar, brown sugar & butter; mix until just combined.
Add potato chips & chocolate chips; mix well. Pour
mixture into pie crust and bake 55-60 minutes. Serves 8

(recipe: Sandy-Marys Recipe Exchange)
-----------------------------------------
Crab Dip

1 C. shredded Parmesan cheese
1 (8 oz) pkg. cream cheese, softened
1 (6 oz) jar artichoke hearts
3/4 C. mayonnaise
1/4 tsp. dried dill
6 garlic cloves, crushed
2 green onions, chopped
1 (8 oz) pkg. fresh lump crab meat
-
Preheat oven 350 degrees F.
Cream Parmesan & cream cheese using
elec. mixer. Add artichokes, mayo, dill &
garlic; mix well. Add green onions & 
lump crab meat just until well blended.
Bake 40 minutes. Serves 4

(recipe: Nicole - justapinch.com)
-----------------------------------
Bacon-wrapped Cream Cheese

12 slices hickory bacon, thick cut
8 slices sandwich bread
1 (8 oz.) TUB cream cheese (garlic & herb
flavored)
1/2 tsp. smoked paprika
3 T. Old Bay seasoning
-
Preheat oven 400 degrees F.
Add smoked paprika to tub of
cream cheese; mix until combined.
On 4 slices bread, generously spread
cream cheese mixture; top with another
slice of bread. Cut off crusts. Cut each
sandwich in 3 rows, turn & cut in half
making 6 bites. Cut 12 slices bacon in
half; wrap each bite with slice of bacon, 
secure with wooden toothpick. Cover a
cookie sheet with foil & spray with non-
stick spray. Add wrapped bacon bites
to sheet; sprinkle Old Bay over each one.
Place in center rack of oven; bake 25-30
minutes until bacon is brown & cooked.
For a crisper bacon, place under broiler
for approx. 1 minute - watch them, or they
will burn! Serves 4-8

(recipe; V-justapinch.com)
-----------------------------------
Cheesy Scalloped Potatoes 
& Carrots
 
 2 lb. white potatoes (about 6) peeled & thinly
 sliced
 2 onions, sliced, separated into rings
 4 carrots, cut diagonally into thin slices
 3 T. butter or margarine
 2 T. flour
 1/4 tsp. black pepper
 dash black pepper
 dash ground red pepper (cayenne)
 1 1/2 C. milk
 1 1/2 C. shredded Cheddar cheese
 -
 Heat oven 375 degrees F.
 Cook vegetables in boiling water 8-10
 minutes or until tender. Melt butter in
 medium saucepan on medium heat. Add
 flour & seasonings, mix well. Cook & stir
 1 minute. Gradually add milk, stirring until
 well blended. Bring to boil on medium heat;
 cook 5 minutes or until thickened, stirring
 constantly. Stir in cheese; cook on low 1 
 minute or until cheese is melted, stirring
 constantly. Drain vegetables; spoon half into
 9 X 13 greased dish. Cover with half cheese
 sauce; repeat layers & cover with foil. Bake
 45 minutes or until heated through, uncovering
 after 30 minutes.
 Serves 12, 2/3 C. each
 
 (recipe: Kraft foods)
 ----------------------------------------
Mandarin Orange Upside 
Down Cake
 
 1 stick butter
 1 C. brown sugar
 1 (11 oz) can mandarin oranges
 1/2 C. coconut
 1 pkg. yellow cake mix
 3/4 C. chopped pecans
 -
 Preheat oven 350 degrees F.
 Heat butter in 9 X 13 pan until 
melted.Sprinkle brown sugar in 
pan bottom then arrange orange 
slices over sugar. Sprinkle coconut 
on top of oranges. Prepare cake
 mix as directed on pkg, stirring in 
the chopped pecans. Pour batter 
into pan over coconut. Bake 45-55
minutes. Remove from oven & 
immediately turn cake over onto 
a cake plate.

 (recipe: Rhonda G-
Marys Recipe Exchange)
====================
How is your weather lately? Our's just keeps 
thinking it's WINTER! Yesterday was in the 20's but when
I got out of church last night I nearly FROZE! The Wind
Chill was AWFUL! It was lightly snowing when I got back 
home, right now it's 28.

Going to close for now (computer's reacting VERY slowly
to anything I type.

Have a GREAT DAY!

Hugs;
Pammie 
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One CommentLeave a comment

  1. I hope things come out Ok for you. I’m like you on the cold business –just want it to lighten up!


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