Vroom, Vroom – and so it begins!

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On the third Saturday in August, more than 30000 muscle cars, street rods, custom, collector and special interest vehicles cruise down Woodward Avenue. (direct quote from the site)

Today begins the “Woodward Dream Cruise” – if you’re not from around here, you might not have heard of it BUT it’s a BIG deal here. People from all over the COUNTRY bring their old cars to ‘cruise’ up and down Woodward Avenue. This goes on all day for three days straight (technically, it’s  only supposed to be a one day thing, but believe me – it gets dragged out for the entire weekend.) Sometimes people begin early and just keep going until Monday or Tuesday. What this entails is: you drive your old car all over, stop at some of the cities that border Woodward, find a spot to park your old car, pop the hood and go looking at all the other cars parked there, shmooze with the ‘car’ people, then keep on doing this – for DAYS! If you’re into old cars, it’s “THE” place to be (not me). Since we live on a MAJOR Michigan road, all we have to do to see old cars is put up a few folding chairs on our front lawn and watch them drive by! Our neighbor is totally into this – he buys old cars during the year, fixes them up, drives them for the cruise then sells them at a profit – pretty neat idea, yes? The only down side to the whole thing – our driveway is VERY hard to get in or out of as there are, probably. at least three times as many cars on the road for this weekend and we’re about 7 minutes from the major road: Woodward Avenue! Stores and restaurants along Woodward make a big profit selling ‘parking spots’ OR just spots to sit in your chairs & watch! Yes, it’s THAT popular!  The other ‘down’ thing, for us, is: if you know old cars, you know a lot of them are really LOUD! We can hear them coming and believe me – they drive all day and WAY into the late night – they like to show off their cars! Sigh . . .

Woke up really early (for me: 7:30 a.m.) and started knitting baby hats – got three done today; I just seemed to be ‘in the mood’. Grandson came around 10:30 a.m. and played with Legos and a video game until he fell asleep on the couch (YES!). While he was here the person from the Water Company (Township) came to replace our water meter in the basement. It appears it wasn’t reading – who knows for how long we got FREE water??? Well, that’s done now – wonder if they’re planning on retro-billing us – sure hope not! Water guy left, grandson left so husband & I drove to a local hardware store to get a new heat thermostat (ours ‘died’ – only works periodically and usually NOT when you want it to). Also got another battery operated door bell – our old one ‘died’ too when we had to change the (el cheapo) battery that came with it – THREE months after we got it! Husband was only able to get it to work by using his finger to close the connection – without the cover on it. I can see trying to make a sign to put over the bell – please put your finger over both connections to use the bell – no, it won’t shock you. Sigh. Thought of returning it, but I got it on line and don’t have the receipt or original packaging. For what I paid (something like $15.00) it was really good – VERY loud and played something like 30 songs (I only wanted DING DONG, DING DONG – took a LONG time to go through all the songs to get to the one I wanted!) New doorbell is VERY soft (sigh) and only goes DING DONG – now I’m thinking of putting a sign over the button on this one saying “Press more than once, very light sounding bell” – you get the idea.

Since we were in & out of the hardware store in record time (like 14 minutes) we decided to go out to lunch – for THAI! YES! We happily came home with half of our orders and a spring roll each, for dinner. I’m stuffed and their food is not only nicely priced, but very tasty AND it’s like 2 minutes from our house! Bonus!

Drove youngest to work (at 4:30) and will await his calling around 9? for a pick up. The good thing is: he’s had 3 days off, so I got a reprieve from driving! Laundry all caught up, dishes, too – don’t have to cook dinner – what SHALL I do!? Probably read & knit – my favorites!

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

3-Ingredient Sweet Glazed Pork Chops
(crockpot)

4-6 boneless pork chops
1 (12 oz) bottle chili sauce
1 C. grape jelly

Spray insides of crockpot with nonstick
spray. Place chops in bottom. In a bowl
mix together chili sauce & jelly; pour on
top of pork chops. Cook on Low 6-8
hours or High 3-4 hours.
(NOTE: cook 8 hours if chops are frozen)

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


Bacon & Balsamic Green Beans

1 lb. fresh green beans, trimmed*
1/4 C. water
1/2 C. halved yellow pepper strips
2 T. balsamic vinaigrette dressing**
10 slices bacon, cooked & cut into
1″ pieces
1/3 C. chopped red onions

Cook beans & water in large skillet
over medium-high heat 4 minutes
or until beans are crisp-tender &
water is absorbed, stirring occasionally.
Add peppers & dressing; cook & stir
2 minutes. Stir in bacon & onions; cook
2 minutes or until heated through,
stirring occasionally. Serves 8

* You can prepare using frozen
green beans & covering skillet while
cooking beans just until heated through.
Drain beans if necessary, then return to
skillet & continue as directed.

**Can also used red or orange pepper strips
and/or Italian salad dressing

(recipe: Kraft foods)
—————————

Sausage/Green Pepper Appetizers

2 C. (1 lb) sausage, cooked/crumbled
1 T. seasoned salt
1 1/2 C. Cheddar cheese, shredded
1 1/2 C. monterey jack cheese, shredded
1 C. buttermilk ranch salad dressing
1/2 C. chopped green pepper
12 wonton wrappers

Preheat oven 350 degrees F.
Lightly grease 2 muffin tins; press one
wonton wrapper in each muffin cup.
Bake 5 minutes until lightly brown; remove
& let cool on cookie sheet. Brown sausage &
seasoned salt; drain grease & place in a bowl.
Add cheeses & ranch dressing; mix with a
rubber spatula. Fill each cooked wonton
with filling & place on cookie sheet. Bake
5 minutes until bubbly. Makes 12

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

Magic Cake
(cake makes 3 layers-one batter;
dense layer on bottom, custard-like
in middle, and fluffy sponge cake on
top)

4 eggs, separated, room temp.
1 T. water
1/2 C. + 2 T. sugar
1 stick butter, melted
3/4 C. flour
2 C. milk, lukewarm
2 tsp. vanilla*

powdered sugar, for garnish

Preheat oven 325 degrees F.
Mix egg whites until stiff. In
another bowl, beat egg yolks with
sugar, water & vanilla until light. Add
melted butter & continue beating for
1 more minute; add flour & mix well.
Add milk (must be lukewarm, otherwise
butter will harden); beat until well mixed.
Gently fold in beaten egg whites using a
spatula. Pour batter into a greased 8″ X
8″ pan (do not use springform because
batter is too liquid & pan could leak).
Bake 60 minutes or until golden. Cool
cake in pan at least 3 hours. Serve
sprinkled with powdered sugar on top.

*Do not forget to use vanilla; without it
cake might taste eggy. If you don’t want to
use vanilla, you can substitute 1 T. rum.

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

Summer Zucchini Salad

4 small zucchini, sliced (about 4 C.)
1/2 C. sliced red onion
1/4 C. shredded Parmesan cheese
1 T. cooking oil
1 T. lemon juice
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground black pepper

Toss all ingredients together in
medium bowl & serve. Serves 6
(about 2/3 C. each)

(recipe: readyseteat.com)
——————————-

Pepperoni-Cheese Pasta Skillet

1 T. olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp. oregano
1 (16 oz) pkg. fusilli pasta (or
whatever pasta you choose)
1 (10 oz) can cream of mushroom soup
1 3/4 C. milk
salt & pepper
2 C. mozzarella cheese, grated
1 (7 oz) pkg. pepperoni
1/4 C. Parmesan cheese, grated
half pint grape tomatoes

Heat large skillet over medium-high
heat; add 1 T. oil to pan & add onion
& garlic. Add a dash of salt & oregano;
cook until onions are soft & translucent,
about 10 minutes. Bring a pot of water to
boil; cook pasta according to pkg. directions.
Add soup, 1 3/4 C. milk & 1 C. mozzarella
cheese to skillet; mix together. Chop all
but 15 pepperoni slices (save them out) and
add chopped pepperoni to skillet. Add salt &
pepper, to taste, stir to combine. Allow mixture
to heat through & become bubbly. Add drained
pasta to skillet; stir to incorporate. Layer the 15
pepperoni slices on top of skillet, sprinkle with
1 C. mozzarella & 1/4 C. Parmesan cheese. Turn
on oven broiler; place skillet in oven to allow
cheese to melt & get bubbly. Watch it closely &
make sure your skillet is made for the oven.*
Chop the tomatoes; add them on top of
melted cheese. Serves 7

*If your skillet is NOT made for the broiler, you
can place a lid on the skillet to melt the cheese.

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

POTATO PUFFS

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

Preheat oven to 400 degrees F.
Lightly grease with butter 8 – 9 of the wells
of a nonstick muffin pan. In a medium mixing
bowl whisk the eggs then mix in the sour
cream. Stir in both cheeses and the chives.
Add potatoes and mix well. Spoon them into
the pan filling the cups to slightly below the
top. Bake 25- 35 minutes until they pull away
from the sides of the cup and are golden brown.
Remove from oven and let them cool 5 minutes
in pan. Serve with sour cream
if desired.

(recipe: Facebook)
—————————-


Salisbury Steak

2 (10.5 oz, ea) cans French Onion soup
1 1/2 lb. ground beef
1/2 C. bread crumbs
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
2 T. flour
1/2 C. ketchup
1/2 C. water
2 T. Worcestershire sauce
1 tsp. dry mustard

In large bowl, mix ground beef with 1/3
C. soup, bread crumbs, egg, salt & pepper;
shape into 6 oval patties. Brown both sides
of patties in large skillet over medium heat;
pour off excess fat. In a bowl, blend flour &
remaining soup until smooth. Mix in ketchup,
water, Worc. sauce & mustard powder; pour
over meat in skillet. Cover & cook at least
20 minutes, stirring occasionally. (The longer
you let it simmer, the thicker the gravy
becomes).

(recipe: Sea- justapinch.com)
————————————-

Creamed Dill Slaw

1 C. mayonnaise
1/2 C. sour cream
2 T. Worcestershire sauce
2 T. red wine vinegar
1 whole cabbage, cored & shredded
1 grated onion
1 grated carrot
1/2 C. chopped fresh dill
salt & pepper

Whisk together in a bowl: mayonnaise,
sour cream, Wors. sauce & red wine
vinegar. Stir in cabbage, onion, carrot &
fresh dill. Add salt & pepper, to taste.
Chill at least 1 hour before serving.
Serves 8

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


Bratwurst & Potato Salad

6 bratwurst
1/4 C. bacon drippings or oil
2 lb. red skin potatoes, quartered &
boiled
1 bunch green onions, thinly sliced
1/2 C. olive oil
3 T. white wine vinegar
2 T. German mustard (grainy)
black pepper, to taste
1/8 tsp. sugar (optional)

Cook bratwurst accordg to pkg.
directions; brown in pan in bacon
drippings or oil. When cooled, cut
into 1 inch pieces. Combine brat-
wurst, cooked potatoes & onions in
large bowl; set aside. Mix together
remaining ingredients; pour over
bratwurst mixture; toss to coat.
Refrigerate 7-8 hours or overnight.
Serves 6-8

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

Cinnamon Apple Pie
(crockpot)

8 C. apples (peeled/cored & sliced)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, beaten
3/4 C. milk
1 T. vanilla
1 C. sugar
5 T. butter, softened
1 1/2 C. Bisquick baking mix,
divided
1/3 C. brown sugar
1/2 tsp. cinnamon

Toppings: Whipped Cream/
Cool Whip, or vanilla ice cream!

Spray insides of crockpot with nonstick
spray. Toss apples, cinnamon & nutmeg
together in ziplock bag; place in crockpot.
Whisk together eggs, milk, vanilla, sugar,
2 T. butter & 3/4 C. Bisquick; pour over
apples. In large bowl, combine brown sugar,
remaining 3/4 C. Bisquick & 1/2 tsp.
cinnamon together; cut in 3 T. butter until
mixture resembles coarse crumbs; sprinkle
over apples & batter – DO NOT STIR. Cover &
cook on Low 6-7 hours (check at 6 hours).
Spoon into bowls, (top with whipped cream
or vanilla ice cream – you choose).

(recipe: flourmewithlove.com)

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

The weather is perfect for this weekend –
sunny, a slight breeze and 72 degrees! I
might just take my knitting outside to the
picnic table and enjoy the evening!

Hope you’re having a GREAT day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Don’t get sick from all the exhaust from them cars please. It sounds like the the knitting goes on at your house –good deal. Hope to see you one of these days.


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