there are the SUPER SCREW-UP Days! Yep, that’s me, today. To preface this one: you know that I’m the editor of my special needs group’s newsletter (comes out every 2 months). USUALLY it goes together quickly, prints up just fine, etc. . . but today-UGH! First off, I wanted to feature a photo of my group and other special needs kids after a fund-raiser basketball game; I did not have the photo, a friend had it on their cell phone. I emailed/texted/emailed again asking for said photo for the front page of the newsletter WHICH SHOULD HAVE BEEN MAILED OUT YESTERDAY! Finally, husband got a great idea and went to the other group’s website; behold! there was the photo I needed! (Mind you – I checked that site two days ago and it wasn’t there but . . . it just goes with the kind of day I’m having today, right?) Here’s the photo of the players:
Kind of hard to see everyone, but I was just glad we got the photo – FINALLY! Along with that ‘fun’, I began printing the other two pages ahead of time (while waiting on the photo) – that’s 40 copies of pages 3-4. When I finally got the photo, entered it into the page and began printing WITHOUT remembering to check the settings! Ended up with about 15 copies of EACH PAGE, separately! Yes, 15 copies of page 1, 15 copies of pg. 2 – etc. That meant that I had to go back and re-enter the copies, in order, printing the OPPOSITE page for each goofed up copy! UGH! To add to that my printer somehow thought I put in the wrong sized paper and gave me a nice notice to check the paper size! DOUBLE UGH! I finally decided that I’m just going to the group tonight and tell them that their newsletters will be IN THE MAIL within the week – enough said! It’s making me crazy and I really don’t need to start out the day CRAZY!
Last night was another Knit/Crochet night and we were SUPER crowded! Another ladies group of about 9 people decided to take up a huge table in our section and two college kids grabbed another before I could put up all the signs. We were coming out the windows – grabbing extra chairs and putting up members wherever we could cram them! 19 people in our group/two new ladies – a good night! Two of the members brought MORE yarn, I brought a bunch of miscellaneous stuff (needles/hooks/booklets, etc.) and it was all gone except a few small things I brought – YAY! I’m just glad that my friend’s belongings are finding new homes and will be used instead of her family just throwing them out.
I tried a recipe yesterday that was on Facebook: Breakfast Casserole. Sounded good & easy – easy it was, good it wasn’t! It was made of eggs, chopped up ham (I still had leftovers), shredded Cheddar cheese, milk, a tube of Flaky Grands biscuits, salt/pepper, I added Worcestershire sauce & chopped onions. It didn’t cook right! I put it in the oven and told husband when to take it out because I had to leave. He followed instructions and when he had plated his, took a big old bite of RAW DOUGH – UGH! When I got home I reheated it in the microwave and ate some – wasn’t the best flavor, it was OK – will NOT be making that recipe again! A lesson in: Great ingredients don’t necessarily make a great recipe!
WEIGHT WATCHERS EASY PEACH COBBLER
2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite
Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray.
Spread frozen peaches pan; sprinkle dry
cake mix over peaches.Pour 7up over cake mix.
Cover with foil & bake 20 minutes.Uncover &
bake for 40 minutes.
This is a Weight Watcher recipe. You can use any
frozen fruit and any lemon lime diet soda.
4 pts. per serving
1950’s Salisbury Steak
1 lb. lean ground beef
1 C. seasoned bread crumbs
1 tsp. salt
1 tsp. pepper
1 C. diced onion (optional)
1 (14 oz) can beef broth
1 (4 oz) can sliced mushrooms, drained
2 T. cornstarch
2 T. water
1 packet beef gravy mix (or 1 jar/can
Mix first 5 ingredients together & shape
into patties about 3/4″ thick. Cook patties
in a skillet, turning once to brown. Remove
from skillet & place in crockpot. Add onion,
mushrooms & beef broth to skillet, heat to
boiling. Mix water & cornstarch together to
make a paste then add to boiling mixture with
a wire whisk; whisk until gravy begins to thicken.
Add gravy mix (or can gravy) to skillet (plus water
required on packet). Bring to a boil then pour
over patties in crockpot. Cook 3 hours on Low.
place patties in a large casserole dish, follow
instructions for gravy. Bake in oven 350 degrees
F. for 30 minutes. Serve with mashed potatoes.
Makes 4-6 servings.
Creamy Spring Gnocci
1 (16 oz) box potato gnocchi
1 1/2 C. asparagus, chopped into 1″
1/2 c. frozen green peas
1 C. cooked ham, diced
4 cloves garlic, minced
2 tsp. olive oil
2 oz. cream cheese
3/4 C. Half & Half
salt & pepper, to taste
In large skillet heat olive oil over medium
heat. Add garlic & ham; saute until ham
starts to brown. Add cream cheese &
Half & Half, stirring to melt & combine.
Bring a large pot of salted water to boil.
Add gnocchi; after 1 minute, add asparagus
& peas. Once gnocchi are floating, (about
2-3 minutes), drain & add to skillet. Toss
to coat; season with salt & pepper. Bring
to a simmer & cook a few minutes until
sauce thickens. Serves 4
Hawaiian Scrambled Eggs
kosher or coarse salt
freshly ground black pepper
3/4 C. cooked, diced ham (about 4 oz)
1/2 C. diced pineapple
1/2 C. diced tomatoes
2 tsp. unsalted butter
1/2 C. shredded Cheddar cheese
Crack eggs into a bowl; season with
salt & pepper; blend well with a fork
or whisk. Whisk in ham, pineapple &
tomatoes. Spray a medium skillet with
nonstick spray. Melt butter in pan over
medium-high heat. Pour in egg mixture
& allow to cook until bottom starts to
set slightly, about 1 minute. Using a
spatula or wooden spoon, keep
scraping bottom of skillet, pausing
for 20 seconds or so after each few pushes
to let eggs set again. Break apart any large
pieces & keep moving eggs around so that
the runny parts are touching the skillet.
Just before eggs are done, sprinkle
cheese over top & cover with lid until
cheese melts & eggs finish cooking.
Remove from heat; scoop onto plates.
APPLE PIE SNICKERDOODLE BARS
1 (16.5 oz) tube refrigerated sugar cookie dough
1 (20 oz.) can apple pie filling
1/4 cup granulated sugar
4 tsp. ground cinnamon
Preheat oven 350 degrees F.
Press 2/3 cookie dough into bottom of 8×8
or 9×9 baking pan. Mix together sugar &
cinnamon & sprinkle 2/3rds of cinnamon
sugar mixture over dough.Spread pie filling
over cookie base. Take small amounts of
remaining cookie dough, flatten slightly &
place over pie filling. (It will not cover the
pie filling completely). Sprinkle top dough
with the remaining cinnamon sugar mixture.
Bake approx. 35-40 minutes. Allow to cool,
then cut into squares.
1 (7 oz) pkg. salad macaroni pasta
(not elbow) – sometimes called:
1 head cabbage, shredded
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, shredded
1 1/3 C. mayonnaise
1/3 C. sugar
1/4 C. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
Cook pasta, drain, rinse & place in large
bowl. Combine remaining ingredients &
refrigerate. Blend all dressing ingredients
& pour over salad. Mix thoroughly &
refrigerate until ready to serve.
Cider-glazed Stuffed Chicken
1 (6 oz) box stuffing mix for chicken
2 C. apple cider, divided
1/4 C. butter, divided
1 stalk celery, minced
2 apples*, peeled/chopped & divided
6 small boneless skinless chicken breasts
pounded to 1/4 in thickness
1/4 tsp. paprika
3 T. brown sugar
Preheat oven 350 degrees F.
Combine stuffing mix, 1 1/2 C. cider &
1 T. butter in microwaveable bowl; cover
with waxed paper. Microwave on High
5-6 minutes or until heated through. Fluff
with fork; add celery & half of apples; mix
lightly. Place chicken, top-sides down, on
cutting board; spread with stuffing. Roll up,
starting at one short end of each breast. Place,
seam-sides down, in 9 X 13 baking dish sprayed with nonstick spray. Melt 1 T. butter; mix with paprika & brush onto chicken. Bake 40 minutes or until chicken is done (165 degrees F.) Transfer chicken to platter; cover to keep warm. Melt 1 T. remaining butter in medium skillet on medium-high heat. Add sugar, remaining cider & apples; cook 5-6 minutes or until thickened, stirring
frequently. Remove from heat; stir in
remaining butter until melted & pour over chicken.
* Can substitute fresh pears for apples
(recipe: Kraft foods)
1 (7 oz) bad Nacho Cheese Doritos, crushed
1 lb. hamburger, cooked & drained
1 pkg. taco seasoning, mixed accrdg to pkg.
1 (8 oz) pkg. shredded Cheddar cheese
1 (8 oz) pkg. shredded Mozzarella cheese
Preheat oven 350 degrees F.
Layer ingredients in 9 X 13 baking pan
sprayed with nonstick spray. In this order:
crushed chips, meat (with seasoning), 2/3
of cheese, lettuce tomato & remaining
cheese. Bake 15 minutes.
Healthy Banana Bread
2 C. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 C. sugar free applesauce
3/4 C. honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F
Lightly grease a 9×5 inch loaf pan.In a large
bowl, combine flour, baking soda and salt. In
a separate bowl, mix together applesauce
and honey. Stir in eggs and mashed bananas
until well blended. Stir banana mixture into
flour mixture; stir just to moisten. Pour
batter into prepared loaf pan. Bake
60 to 65 minutes, until a toothpick inserted
into center of the loaf comes out clean. Let
bread cool in pan for 10 minutes, then
turn out onto a wire rack.
Baked Asparagus with Parmesan
1 lb. asparagus
2 T. olive oil
salt & black pepper, to taste
1/2 C. loosely packed grated Parmesan
Preheat oven 400 degrees F.
Break off woody ends of asparagus. Arrange
spears on foil-lined baking sheet & coat with
olive oil. Sprinkle with salt, pepper & Parmesan.
Bake about 8-10 minutes, until cheese begins
to grown. Serves 2-4 as a side dish.
(recipe: Rhonda G.- Marys Recipe Exchange)
4 avocados, soft
1/2 medium onion, diced
1 small tomato, diced
juice of 1 lemon
1 tsp. garlic salt
Peel & core avocados; mash
pulp. Mix in onion, lemon juice
& garlic salt. Serve with tortilla
(recipe: Rhonda G-Marys
Chocolate Eclair Cake
1 C. water
1/2 C. butter
1 C. flour
4 large eggs
1 (8 oz) pkg. cream cheese, softened
1 (5.1 oz) large box vanilla instant pudding mix
3 C. milk
1 (8 oz) container Cool Whip*
Preheat oven 400 degrees F.
Lightly grease a 9 X 13 glass baking pan.
In medium saucepan, melt butter in water &
bring to boil; remove from heat. Stir in flour.
Mix in one egg at a time, mixing completely
before adding another egg. Spread mixture into
pan, covering the bottom & sides evenly.
NOTE: If sides of your pan are too greased, you
won’t be able to get the mixture to stay up the
sides, make sure to LIGHTLY grease. Bake 30-40
minutes until golden brown. You might want to
check it, you don’t want to over-brown it. Remove
from oven & let cool (don’t touch or push bubbles
Whip cream cheese in a medium bowl. In separate
bowl, make vanilla pudding. Make sure pudding is
thick before mixing in with cream cheese. Slowly
add pudding to cream cheese, mixing until there are
no lumps. Let cool in fridge. When crust is completely
cooled, pour filling in. Top with layer of Cool Whip
however thick you want it. Drizzle chocolate syrup
over Cool Whip & serve.
*You won’t use the entire tub of Cool Whip
Gas prices are staying pretty much the same: $3.74/9 (down 5 cents a gallon).
The weather today is nice, a little gray and rain is expected, we had a pretty big, VERY QUICK thunderstorm last night with lots of high winds but it quickly came and quickly went in about 10 minutes, so that was OK. It’s 55 degrees F. out and not expected to get much warmer or sunnier for the rest of the week. Oh well, it’s better than snow!
Have a GREAT day – I’m going to go back and try to conquer that newsletter!