Wednesday Wanderings

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It’s Wednesday – so far, not a very ‘busy’ day other than lots of catching up on paperwork for both my special needs group, knit group AND paying bills. Was able to get some RESTFUL sleep last night as the construction crew was not in front of our house, doing all their NOISY repairs.

Gas prices around here are now down to $3.49/9 – amazing!

Good Knit/Crochet night last night – 15 attending and one new lady. I’m glad it’s slowly growing; summer is usually the time when we lose some of our people just due to vacations/traveling/or ‘it’s too hot’ to go out!

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

S’Mores Muffins

1 1/2 C. flour
1/2 C. graham cracker crumbs
1/4 C. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/2 C. buttermilk*
1/4 C. vegetable oil
3/4 C. semi-sweet chocolate chips
1 1/4 C. mini marshmallows, divided;
reserve enough to place a few on the
tops of each muffin

Preheat oven 375 degrees F.
Grease a 12-cup muffin tin; set aside.
In large bowl combine dry ingredients.
In separate bowl combine egg, buttermilk
& oil; mix until combined. Stir wet mixture
into dry mixture, just until moistened. Fold
in chocolate chips & mini marshmallows.
Fill muffin tins 3/4ths full; sprinkle tops
with extra marshmallows. Bake 15-18 minutes
or until they test done. Cool 5 minutes before
removing to wire racks to cool. Makes 12 muffins

*if you don’t have buttermilk: pour 1 T. lemon
juice or vinegar in a 1 C. measuring cup, then fill
rest of cup with milk. Stir and let set 5 minutes =
you now have 1 Cup buttermilk!

(recipe: julieseatsandtreats.com)
—————————–

Farmer’s Market Corn Toss

1 T. olive oil
1 small sweet onion, chopped
1 red pepper, chopped
2 ears corn on cob, kernels removed
1 large zucchini, sliced
1/4 C. chopped fresh parsley
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese,
divided

Heat oil in large skillet on medium
heat; add onions & peppers – cook &
stir 3 minutes. Stir in corn & zucchini;
cook & stir 5 minutes or until all
vegetables are crisp-tender. Remove
from heat. Stir in parsley, pepper &
2 T. cheese. Top with remaining cheese.
Serves 6 – (about 2/3 C. each)

(recipe: Kraft foods)
———————————-

Crunchy Asian Salad

1 (.7 oz) envelope Good Seasons
Italian Salad dressing mix
1/2 C. sugar
2 T. soy sauce
2 (3 oz. ea) pkgs. ramen noodle
soup mix
2 (16 oz, ea) pkgs. coleslaw blend
(cabbage slaw mix)
4 green onions, sliced
1/2 C. dry roasted sunflower kernels
1/2 c. sliced almonds, toasted

Prepare dressing mix in small bowl
as directed on pkg; stir in sugar &
soy sauce. Break up noodles; place
in large bowl. (discard seasoning pkts)
Add coleslaw blend, onions, sunflower
kernels & almonds; mix lightly. Add
dressing; toss to coat. Makes 12
servings (1 C. each)

(recipe: Kraft foods)
———————————-

Chicken Fajita Skillet

4 C. diced Russet baking potatoes
kosher salt, to taste
1 T. cooking oil
4 thinly sliced chicken cutlets, cut
into bite-sized pieces
1/2 tsp. black pepper
1/4 tsp. salt
1 C. diced green bell pepper
1 C. diced onion
1 C. shredded Cheddar cheese
4 eggs

1 C. salsa
1/2 C. sour cream
fresh avocado slices
chopped cilantro (garnish)

Preheat oven 450 degrees F.
Line a baking sheet with parchment
paper or aluminum foil. Spread cut
potatoes in single layer on sheet,
sprinkle with salt & bake 30-35
minutes. Heat oil over medium-high
heat in large skillet. Sprinkle chicken
with salt & pepper to evenly coat; add
to hot skillet & brown. Add onions &
peppers; reduce heat & cook until
onions & peppers are soft & chicken
is cooked through; remove from heat.
In separate pan or skillet, cook eggs to
your liking (poached/scrambled/fried, etc.)
When potatoes are done, add to skillet
with chicken, etc; toss to combine then
cover with cheese & top with cooked
eggs, salsa & sour cream. Garnish with
avocado/cilantro & serve hot. Serves 4

(recipe: julieseatsandtreats.com)
————————————

Sweet & Tangy Broccoli Slaw

2 T. cooking oil
2 T. distilled white vinegar
1 T. granulated sugar
2 tsp. zesty honey mustard
1 (12 oz) pkg broccoli coleslaw
1/3 C. raisins
1/4 C. sunflower kernels, roasted &
salted

Stir together oil, vinegar, sugar &
mustard in large bowl until combined.
Add remaining ingredients; toss to mix.
Serves 6 (about 2/3 C. each)

(recipe: readyseteat.com)
——————————-

Crockpot Santa Fe Chicken

1 1l2 lb. chicken breasts
1 (14.4 oz) can diced tomatoes with mild
green chilies
1 (15 oz) can black beans, rinsed & drained
1 (8 oz) pkg. frozen corn
1/4 c. chopped fresh cilantro
1 (14.4 oz) can chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper (to taste)
salt, to taste

cooked rice or warmed tortillas

Combine chicken broth, beans, corn,
tomatoes, cilantro, scallions, garlic
powder, onion powder, cumin, cayenne
pepper & salt in crockpot. Season chicken
breasts with salt, then lay on top. Cook on
Low 10 hours or on High 6 hours. One half
hour before serving, remove chicken &
shred. Return chicken to crockpot & stir
meat in. Adjust salt & seasoning to taste.
Serve over cooked rice or on warmed tortillas.
Serves 8

(recipe: skinnytaste.com)
———————————–

Summer Spaghetti Salad
(overnight recipe)

16 oz. spaghetti noodles
1 bottle zesty Italian salad dressing
(small bottle)
1 tomato, chopped
1 cucumber, peeled & chopped
1/4 C. chopped onion (or less)
1 can chopped black olives, drained
1 pkg. dry Italian seasoning
4 oz. shredded Cheddar cheese (or more)
6 oz. grilled chicken or ham, cut into
bite-sized pieces

Cook, drain & rinse spaghetti with cold
water. Add remaining ingredients. Cover &
refrigerate overnight.

(recipe: Rhonda-justapinch.com)
——————————–

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan. Mix
brown sugar and cinnamon together in a
bowl and set aside. Beat white sugar and
butter together in a bowl using an electric
mixer until smooth and creamy. Beat in eggs,
1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in
another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth. Pour half the
batter into the prepared loaf pan. Next add half
the apples and half the brown sugar cinnamon
mixture. Lightly pat apple mixture into batter.

Pour remaining batter over apple layer; top with
remaining apples and add more brown sugar/cinnamon
mixture. Lightly pat apples into batter; swirl brown
sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted
in the center of the loaf comes out clean, 30 to 40 minutes.

(recipe: Facebook)
————————————————–
Easy Cheesy Potato Bake

2 C. grated Cheddar cheese, divided
1 1/2 C. ham, chopped
1 C. sour cream
1 large onion, thinly sliced
6 medium potatoes

Preheat oven 350 degrees F.
Slice potatoes into 3/4 ” pieces; split onion
into rings. Combine potatoes & onions in
microwaveable bowl. Microwave on High
10 minutes, stirring once during cooking.
Remove from microwave; mix with sour
cream, ham & 1/4 C. cheese. Place in
greased baking dish; sprinkle top with
remaining cheese. Bake 45 minutes



(recipe: Facebook)
——————————————-

7 Layer Bars (cookies)

1 stick butter
1 C. graham cracker crumbs
1 c. milk chocolate chips
1 C. butterscotch chips
1 C. semisweet chocolate chips
1 C. shredded coconut
1 C. chopped pecans
1 can sweetened condensed milk

Preheat oven 350 degrees F.
Melt butter in 8 X 8 baking pan; stir in
graham cracker crumbs; pat evenly in
bottom of pan. Sprinkle other ingredients
(except milk) in layers in pan. Pour milk
evenly over top and bake 25-30 minutes.
Let cool & cut into bars.

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

Not much else going on at the moment; tomorrow is the funeral
for my Friend’s husband. Friday is grandson, Saturday is Sunday
School Picnic – so it looks like today is my ‘relax’ day (before
going to my special needs group later this evening. Our
weather has been warm, but we didn’t get the thunderstorms
they predicted for last night. We actually COULD use some rain;
it’s been rather dry lately.

Hope you are able to enjoy a nice Summer day. Remember:
Life is full of blessings – you just have to look for them!

Hugs;

Pammie

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One CommentLeave a comment

  1. Thank you for thinking of our family at this time. A friendship like this is too precious not to acknowledge. Momma


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