Why, Certainly!

At the request of my very DEAR friend, Mary (Momma), I will (finally) post the photo of the blue & green (& shiny yarn) baby afghan – just finished it last night.

101_0058

Crocheted “Bubble Gum” pattern

using 2 different colors of the same kind of yarn

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

Our weather (after the storm the other night) has been clear & chilly (for July, anyway) – right now it’s 68 (I’m wearing a sweater!) and sunny.

Last night I met with one of my new Knit group ladies, to help her with her knitting; as it turns out – she knits just like me: “Continental Combined”. She said she was taught by a lady from Europe and it’s been quite a few years since she’s picked it up again (actually we were BOTH thrilled to meet each other at Log Cabin Days as neither of us has ever met anyone who knits like we do!). After attempting to help her with a baby blanket pattern of mine, we both decided that was NOT the beginners pattern for her. I went home and searched the ‘net for a easier, less challenging pattern and found about 5. She told me there are now 4 ladies at her work who are expecting and she really wanted to knit blankets for them all (my, but that’s adventurous!). She’s also the person who works at the hospital where I deliver my baby hats – she said they are (to quote her) “Flying off the shelves!” Makes me happy they are being used.

LOTS of summer recipes for ya today:

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

Picnic-Perfect Tuna Mac Salad


1 lb. elbow macaroni
3 ribs celery, finely chopped
1/2 c. finely diced red onion
1/2 C. finely chopped fresh parsley
1 carrot, grated
1 (12 oz) can tuna in water, drained
1/2 C. plus 2 T. mayonnaise
1/4 C. plain yogurt
1 T. plus 1 tsp. cider vinegar
salt & pepper, to taste

Bring large pot of salted water to
boil; add macaroni, cook accordg
to pkg. directions until al dente.
Drain, rinse with cold water & drain
again. While pasta is cooking, combine
celery, onion, parsley, carrot & tuna
in large bowl. Add cooled macaroni;
toss to combine. In small bowl, whisk
mayonnaise, yogurt & vinegar. Season
with salt & pepper, whisk. Pour mixture
over pasta & toss until well coated.
Cover & refrigerate until ready to serve.
Serves 8.

(recipe: Tamara-1_Comfort_Food Digest)
——————————-

Curried Broccoli Salad


1/2 C. mayonnaise
3 tsp. spicy brown mustard
2 tsp. honey
1/2 tsp. curry powder
3 C. fresh broccoli florets
quartered
1/2 C. raisins
1/3 C. sunflower kernels, roasted
& salted

Mix mayonnaise, mustard, honey
& curry powder in large bowl until
well blended. Add broccoli, raisins &
sunflower kernels to mayonnaise
mix; toss lightly. Serve immediately
or cover & refrigerate until ready
to serve. Serves 6 (1/2 c. each)

(recipe: readyseteat)
———————————-

Grilled Zucchini with Teriyaki Sauce

2 medium zucchini, cut in half lengthwise
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 C. La Choy Teriyaki Stir Fry sauce-marinade

Spray cold grate of grill with nonstick spray.
Prepare grill for medium heat. Spray cut sides
of zucchini with nonstick spray, sprinkle with
salt & pepper. Grill cut sides down 10 minutes
or until tender. Turn zucchini over; brush with
teriyaki sauce; grill 2 minutes more.
Serves 4 (1/2 zucchini each)

(recipe: readyseteat)
—————————

TROPICAL DUMP CAKE

1 (20 oz) can cubed or crushed
pineapple
1 (15 oz) can tropical fruit
1 box orange cake mix
1 1/2 sticks  butter
1/2 C. instant oatmeal
1 C. coconut flakes

Preheat oven  350 degrees F.
Dump both fruits &  juices into a
9 x 13 baking dish. Pour dry cake
mix on top of fruit  & spread out
evenly. Mix oatmeal & coconut &
sprinkle over cake mixture with
fingers. Melt butter & pour on top
evenly. It should cover entire cake mix.
Bake 1 hour; serve with ice cream.

(recipe: Facebook)
——————————————-

 Butternut Squash Lasagna
(serves 2)

2 c. butternut squash puree
2 1/2 C. milk
2 T. grated Parmesan cheese
pinch nutmeg
pinch thyme
salt

White Sauce:
3 1/2 T. oil or butter
3 1/2 T. flour
2 1/4 C. milk
salt, ground white pepper
1/2 C. cottage (or ricotta) cheese
grated cheese of your choice
no-boil lasagna noodles

Preheat oven 350 degrees F.
Combine squash puree with milk,
Parm. cheese, nutmeg & thyme; season
with salt, to taste.

White Sauce:
Heat flour in an empty saucepan just
until hot; remove from heat. Add oil &
whisk; add cold milk & whisk vigorously
to avoid forming clumps. Return to heat &
cook, stirring, until thickened. Add nutmeg;
season with salt & white pepper. Add
cottage (or ricotta) cheese, grated cheese &
mix to combine.
To Assemble:
Spread a little white sauce across bottom of
oiled baking pan (8 X 5 X 2″/4 C. volume) just
to cover bottom of pan. Top with noodles &
spread some butternut puree mixture over
noodles. Top with another layer of noodles &
another spread of white sauce. Continue
layering: noodles – squash puree – noodles –
sauce until all ingredients are used, finish
with white sauce. Cover with aluminum foil
& bake 20 minutes. Remove foil & bake
another 20 minutes or until cooked through.

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

Grilled Chicken Veggie Packets

1 small zucchini, cut in half lengthwise,
sliced
1 small yellow summer squash, cut in
half lengthwise, sliced
1 (14.5 oz) can diced tomatoes with
basil, garlic & oregano, drained
1 (8 oz) can tomato sauce
1/3 C. grated Parmesan cheese
cooking spray
4 boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 C. shredded mozzarella cheese

Preheat gas grill for medium-high heat.
Combine zucchini, squash, tomatoes,
tomato sauce & Parm. cheese in medium
bowl. Place four 18 X 12 inch pieces heavy
aluminum foil on counter. Spray each with
cooking spray. Place 1 chicken breast in
center of each; sprinkle with salt & pepper.
Spoon 1/4 of tomato mixture over chicken
in each packet. Double fold top & ends of
each piece of foil, leaving space for steam to
gather. Place packets on grate; cover grill &
grill 15 minutes or until chicken is no longer
pink in center. Carefully open packets; sprinkle
evenly with mozzarella cheese & serve. Serves 4

(recipe: readyseteat.com)
———————————-

Carrot Cake

4 eggs
1 1/4 C. vegetable oil
2 C. sugar
2 C. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 C. grated carrots
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Beat eggs; mix with oil, then sugar.
Combine dry ingredients then mix
wet ingredients into dry; mix well.
Add grated carrots & pecans; mix again.
Grease & flour three 8″ cake pans or
a 9″ tube pan. Pour batter into pan(s)
& bake 25-30 minutes (depending on
pan used) or until toothpick inserted
into center comes out nearly clean.
Frost with cream cheese frosting
(recipe below):

Cream Cheese frosting:

1 lb. confectioners sugar, sifted
1/4 lb. butter, softened
1 (8 oz) pkg. cream cheese, softened
2 tsp. vanilla
1/2 C. chopped pecans

Combine butter & cream cheese until
smooth; stir in sugar, vanilla & pecans,
mix well then frost cake.

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

Cheesy Beef Stroganoff

1 lb. ground beef
2 C. water
3 C. egg noodles, uncooked
1/2 lb. (8 oz) Velveeta, cut into
1/2 inch cubes
1 (10 3/4 oz) can cream of mushroom
soup
1/4 tsp. black pepper

Brown meat in large skillet; drain. Stir
in water; bring to boil. Add noodles, stir.
Cover & simmer on medium-low heat 8
minutes or until noodles are tender. Add
Velveeta, soup & pepper; cook 5 minutes
or until Velveeta is melted & mixture is
well blended, stirring frequently.
Serves 5 (about 1 C. each)

(recipe: Kraft foods)
————————————-

Crockpot Pork Chops

6-8 pork chops
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
2 stalks celery, diced
2 tsp. chopped garlic
1 T. pepper
1 T. sea salt
2 T. paprika
2 T. oregano
3 C. cooked rice (do not place in
crockpot)

Spray insides of crockpot with nonstick
spray. In shallow pan mix pepper, salt,
oregano & paprika – rub spices into pork
chops, making sure it’s not on too heavy.
Place chops on bottom of crock; pour
chopped onions on top. In separate bowl
mix together soups, celery & garlic – pour
over onions. Cook on Low 6-8 hours.
(If cooking on High, add another onion,
placing chopped onion first, then pork
chops, to keep them from burning, then
repeat other layers. Cook on High 4 hours)
Just before ready to serve, cook rice (or
you could use mashed potatoes or egg
noodles.) Serves 6

(recipe: crockpotladies)
—————————————-

Crockpot Tomato/Basil/Chicken Soup

4 (14 oz, ea) cans Italian Stewed tomatoes
2 C. chicken broth (Or 2 C. water & 2 tsp.
chicken bullion)
1 1/2 T. basil
1/2 tsp. thyme
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 1/4 tsp. sugar
1/4 tsp. onion powder
1/8 tsp. red pepper flakes
2 chicken thighs (frozen is fine)
1 chicken breast (frozen is fine)
3 T. cornstarch
4 T. whipping cream
1 T. butter
1 tsp. balsamic vinegar

Toppings:
croutons
Parmesan or Cheddar cheese (shredded)

Pour stewed tomatoes in blender & blend
until smooth; pour in crockpot. Add chicken
broth & all spices. Stir in well to incorporate.
Add chicken, cover & cook on High 4 hours
or Low 7 hours. When chicken has cooked
through, place on a plate & shred with 2
forks – place meat back in crockpot. In small
bowl combine cornstarch with 4 T. whipping
cream. Stir well, making sure there are no
clumps – pour into crockpot & stir well. Add
butter & balsamic vinegar; stir well. Cover &
allow to cook on High an additional 20
minutes or until soup has thickened slightly.
(salt & pepper to taste). Serves 6

(recipe: jamiecooksitup.net)
———————————

Lemon Meringue Pie with a Twist

1 1/2 C. water
1 C. sugar
6 T. corn starch
3 eggs, separated
1/2 tsp. salt
1 T. butter, melted
1/3 C. sugar, for meringue
1/4 tsp. cream of tartar
1 (8″) pie crust shell of your choice,
baked
6 oz. can frozen lemonade

In saucepan mix together 1 C. sugar
& cornstarch; add cold water &
whisk together; bring to a boil,
stirring constantly until liquid is
clear. Mix small amount of hot
mixture with slightly beaten egg
yolks & return all to pan. Mix in
lemonade, salt & butter. Cook,
stirring constantly, 1 minute or
until thickened; remove from heat
& let cool. When cooled, pour into
baked pie shell.

Preheat oven 350 degrees F.
Meringue:

Beat egg with 1/3 C. sugar & cream
of tartar until stiff & forming peaks.
Place on pie & bake until lightly
golden brown. Cool pie, then
refrigerate. Serves 8

(recipe: Carolyn-justapinch.com)

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

That’s it for today – not much planned
except more knitting. Can’t decide if
dinner is going to be a meatloaf (my
husband’s all-time favorite meal) or
pizza (homemade, of course). I still
haven’t been able to locate the already-
made pizza crusts at Gordon Foods (the
freezer guy said they’re on back order,
but they haven’t been getting them in);
so I’m going to ‘experiment’ using crescent
rolls as the dough and see how it goes.
I’m guessing they’ll be more like thin-
crust pizzas – we’ll see.

Enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. The blanket is great thank you for the picture. Now as to Crescent roll pizza crust I don’t know Lady Jane but knowing you it will work just fine.


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