Got my Runnin’ shoes on!

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It’s Monday and it’s also ‘lots of places to go’ day! Just got home from 7 various jaunts: Bank, Walgreen’s, Library, Fruit/Veg. stand, Gordon Foods, CVS and Huron Foods. I’m SO glad my dear husband has me call ahead – he lugs the groceries, etc. from the car to the house for me. Sometimes I think just doing that after all the running around is pretty exhausting (let alone putting away all the stuff, too!). I’m sitting here nice & comfy sipping a big, tall glass of ice water and feeling the antioxidants just coursing through my body. At Gordon Foods they had a really big box of fresh blueberries for $1.69 – been eating handfuls of them. Today was a sort of ‘wake up’ call: remember you need to eat HEALTHY! Got fresh strawberries, a cantauloupe, corn on the cob, some gorgeous tomatoes for BLT’s, some zucchini for Zucchini Casserole, the fixin’s for coleslaw (for some reason, this summer I’m craving coleslaw!). Got a nice big fryer chicken for the crockpot for around $6.00 – happy with all my ‘deals’ – coupons & all. I know I’ve mentioned this before but it’s worth repeating: did you know that you can get some really great buys at DRUG STORES? I’m talking groceries! Got 2 jars of Jif creamy peanut butter for $4, a nice sized jar of honey-roasted peanuts for $1.99 – at WALGREEN’S! I’m a BIG fan of checking all the ‘in the mail’ fliers from CVS, Walgreens, KMart – they all have some pretty good GROCERY deals, if you just look! Walgreen’s is pretty good about selling canned salmon for a really great price – with coupon; I like it for making salmon patties.

My cousin wrote from Iowa yesterday that they were going through some really muggy days; I wrote him back that we were in the mid-70’s and breezy – no muggy . . . I spoke too soon. Today it’s 80, very sunny and VERY muggy (thank heavens for Air conditioning!).

Gas prices have stayed relatively good: yesterday my favorite place (Clark – little station – nothing fancy) had el cheapo (lowest grade) gas for $3.49/9 – today it’s down to $3.43/9 – that’s great!

They are still, periodically, working on our road but it’s not as bad (the only BAD thing is figuring out just WHEN they WILL be working on it). Saturday was a nightmare of constant clogged traffic in front of our house- they had narrowed down the usual 5-lanes to 2, right next to each other – no turn lane – lovely . . .When it’s like that it’s easier to go all the way around the block just to get in my driveway without  a big mess. This, too, shall pass . . .

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

Chocolate Eclair Cake

Cake:

2 pkgs (1 oz, ea) Jello Cheesecake
pudding mix (sugar free)
1 can crushed pineapple, drained
2 1/2 C. milk
12 oz Cool Whip, thawed
1 box graham crackers (14.4 oz)

Frosting:
1 tub sugar free chocolate frosting

Mix pudding mix with milk, using a whisk.
Beat about 2 minutes by hand. Fold in
crushed pineapple & Cool Whip, set
aside. Layer a 9 X 13 baking pan with
one layer of graham crackers. Top with
half pudding mix. Repeat layers with
grahams, remaining pudding & top
with one more layer grahams. Take
lid off frosting, remove metal cover &
place in microwave. Microwave about
45 seconds, until frosting is liquid and
pour over grahams – spread out evenly.
Cover &refrigerate 2 hours before serving.

NOTE: This recipe can be made using
sliced strawberries, or raspberries,
or blueberries. Use 1 pint hulled & sliced
strawberries. Place berries on after 1st
layer grahams & pudding mix & repeat
in that order for next layer.

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

Old Fashioned Potato Loaf

3 T. butter
3 T. flour
1 C. Half & Half
salt & pepper, to taste
5 medium cooked potatoes,
cooled & chopped
1 T. chopped fresh parsley
chopped green onion, to taste
1/2 C. (or more) shredded Cheddar
cheese

Melt butter in saucepan, gradually
stir in flour. Slowly add Half & Half,
stirring constantly simmering until
thickened; season with salt & pepper.
Gently add potatoes, parsley &
green onion to sauce; simmer 2
minutes longer. Pour mixture into
a well-oiled 9 X 13 pan; press down
firmly. Chill several hours.

Preheat oven 350 degrees F.
One half hour before serving time,
place loaf in oven-proof pan. Sprinkle
with cheese & bake 20-30 minutes
or until golden brown. Serves 6

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

Crockpot Asian-style Beef

4 green onions
2 T. oil
1 boneless beef chuck or blade
roast (2 1/2 lb), trimmed & cut
into 2″ pieces
3 cloves garlic, minced
1/4 C. teriyaki sauce
2 red bell peppers, coarsley
chopped
1/2 tsp. crushed red pepper
2 T. cornstarch
1/2 C. (Kraft) Asian Toasted
Sesame salad dressing
2 C. snow peas, cut diagonally
in half
1/2 C. cashews, chopped

cooked rice

Slice onions, keeping sliced
white bottoms & green tops
separate. Heat oil in large
skillet on medium-high heat.
Add meat; cook 5 minutes or
until evenly browned, stirring
occasionally & adding garlic for
last minute. Stir in teriyaki sauce,
bell peppers, crushed pepper &
white onion slices; pour into
crockpot, cover with lid. Cook
on Low 5-6 hours or High 3-4
hours. Mix cornstarch & dressing
until blended; pour into crockpot
along with snow peas & nuts;
stir to combine. Cook, uncovered,
10 minutes or until slightly thickened.
Top with green onions slices when
serving. Serves 12

(recipe: Kraft foods)
——————————-

Homemade Peach Cobbler

2 1/2 lb. ripe, juicy peaches (about
4 C., sliced)
3/4 C. sugar
4 drops almond extract
pinch cinnamon
2 T. butter
biscuit topping, recipe below

vanilla ice cream or whipped cream

Preheat oven 425 degrees F.
Peel peaches by dipping into boiling
water about 1 minute, then slip off
skins. Slice into wedges, discarding
pits. Place in shallow 6 C. baking
dish or casserole; sprinkle tops with
sugar & almond then dot with butter.
Cover with biscuit dough for top.

Biscuit Top:
1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 C. butter or shortening
1/2 C. milk MINUS 1 T.

Whisk flour, salt & baking powder;
cut in shortening using a pastry
blender or two knives or your
fingertips. Stir in milk, all at once,
stirring with a fork until dough clings
together. Pat or roll out dough to
1/4″ thickness & place over peaches.
Trim edges, crimp or flute to seal.
Cut a hole in top center for steam.
Bake 425 degrees F. 15 minutes then
reduce to 325. Bake an additional
10-15 minutes or until peaches are
cooked & top is golden. Serve warm
with vanilla ice cream or whipped
cream.

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

Crockpot Parmesan Ranch
Mushrooms

2 (8 oz) pkg. fresh mushrooms
1/2 C. butter, melted
1 oz. Ranch dressing mix
2 T. Parmesan cheese
(or more, if desired)

Place mushrooms in crockpot;
melt butter in a bowl & add
salad dressing mix. Mix well &
pour over mushrooms. Sprinkle
with about 2 tsp. Parmesan
cheese (or more). Cook on Low
4 hours.  Serves 4

(recipe: food.com)
———————————–

Sausage & Cheese Crescent Squares
2 tubes refrigerated crescent
dinner rolls
1 lb. pork sausage (hot or mild)
1 (8 oz) pkg. cream cheese
2 C. shredded Cheddar cheese

Preheat oven 375 degres F.
Unroll one tube of rolls into 2
long rectangles; place in ungreased
9 X 13 baking dish. Press rolls
over bottom & 1/2 inch up sides to
form crust. Cook sausage over
medium heat in skillet, stirring
frequently until no longer pink.
Remove from skillet, discard grease.
Add to skillet cream cheese & cook
over Low heat until melted. Add
cooked sausage; stir to coat. Spoon
mixture evenly over crust in dish;
sprinkle top with cheese. Unroll
second tube of rolls onto a work
surface. Press rolls to form a 9 X 13
rectangle for top crust. Firmly press
perforations to seal then carefully
place over mixture in dish. Bake
21-26 minutes or until golden
brown. Let cool 15 minutes then
cut into small squares.

(recipe: justapinch.com)
——————————

Chicken & Dumplings Casserole

2 chicken breasts, cooked/shredded
2 C. chicken broth
1/2 stick butter
2 C. Bisquick
2 C. whole milk
1 can cream of chicken soup
3 tsp. chicken granules
1/2 tsp. dried sage
1 tsp. black pepper
1/2 tsp. salt (or more, to  taste)

Preheat oven 350 degrees F.
Layer #1:
In a 9 X 13 pan, melt butter. Spread
shredded chicken over butter; sprinkle
with pepper & sage; do not stir.
Layer #2:
In small bowl, mix milk & Bisquick;
slowly pour over chicken; do not stir.
Layer #3:
In medium bowl, whisk chicken broth,
chicken granules & soup; once
blended, slowly pour over Bisquick
layer; do not stir.
Bake 30-40 minutes or until top is
golden brown.

(recipe: Facebook)
—————————–

Southern Ambrosia

1 C. sweetened coconut
1 C. pecan pieces
1 T. butter, melted
1/2 C. Heavy cream
1 T. sugar
1/2 C. plain Greek yogurt
3 C. miniature marshmallows
1 (15 oz) can mandarin oranges,
drained well
1 (20 oz) can pineapple chunks,
drained well
1/2 C. maraschino cherries,
drained well – stems removed

Place coconut in shallow pan with
pecan pieces & butter; toast until
coconut is light brown; cool
completely. Whip heavy cream &
sugar until it forms stiff peaks; fold
in yogurt, being careful to not break
down the cream too much. Gently
fold in marshmallows, oranges,
pineapple chunks & cherries.
Refrigerate at least 2 hours (overnight
is better) to let flavors mix.
Serve with more fresh whipped cream
& top with a cherry.

(recipe: ishouldbemoppingthefloor.com)
————————————-
Grilled Corn Salad

3/4 C. zesty Italian salad dressing,
divided
1/4 C. yellow mustard*
4 ears corn on cob, husks &
silks removed
1/2 lb. fresh green beans,
trimmed/quartered & cooked
1 jicama, peeled, cut into 1/2′
cubes
2 tomatoes, cut into wedges
1/2 C. chopped fresh basil

Heat grill to Low heat.
Mix 1/4 c. salad dressing &
mustard in shallow dish until
blended. Add corn; turn to
evenly coat. Transfer corn to
grill, reserving dressing mixture
in dish. Grill corn 15-20 minutes
or until tender, turning &
occasionally brushing with
reserved dressing mixture; remove
corn from grill; cool. Cut corn from
cobs; place in large bowl. Add beans,
jicama, tomatoes, basil & remaining
dressing; mix lightly.
Makes 16 servings (1/2 C. each)
* For a flavor boost, substitute
Dijon mustard for yellow

(recipe: Kraft foods)
—————————-
Cucumber Dill Greek Salad

2 large cucumbers
1 T. Greek (plain) yogurt
1 T. sour cream
1 T. lemon juice
1 garlic clove, minced
1 tsp. fresh dill, chopped
salt & ground black pepper,
to taste

Peel & finely slice cucumbers.
In salad bowl, mix yogurt with
sour cream, lemon juice, garlic &
dill; season with salt & pepper. Add
cucumber & toss until well
combined. Refrigerate at least
1 hour before serving. Serves 4

(recipe: kitchennostalgia.com)
——————————
Quick Taco Salad

1 lb. ground beef
1 onion, chopped
1 (1 oz) pkg. taco seasoning mix
1/4 C. water
10 C. loosely packed torn romaine
lettuce
2 tomatoes, chopped
1 C. shredded Cheddar cheese
2 C. tortilla chips, coarsely crushed
1/4 C. Ranch salad dressing

Brown meat with onions in large
nonstick skillet over medium-high
heat; drain. Add seasoning mix &
water; mix well & bring to boil.
Simmer on medium-low heat 3
minutes. Divide lettuce among
4 plates; top evenly with meat
mixture, tomatoes, cheese &
crushed chips; drizzle with
dressing. Serves 4

(recipe: Kraft foods)
————————————-

Lemon-Garlic Chicken

1/2 C. Italian-style bread crumbs
1/2 tsp. garlic salt
1 tsp. lemon pepper
1/4 C. lemon juice
2 T. cooking oil
4 boneless, skinless chicken breasts
(about 4=1 lb.)

Preheat oven 375 degrees F.
Spray shallow baking dish with nonstick
spray. Combine bread crumbs, garlic salt &
lemon pepper in ziplock plastic bag. Combine
lemon juice & oil in another ziplock bag. Add
chicken to lemon juice bag; toss to coat. Place
each breast in bag with crumb mixture, toss
to coat. Place coated chicken in single layer in
prepared pan. Sprinkle any remaining crumbs
over chicken, if desired. Spray tops of chicken
with nonstick spray. Bake 20-25 minutes or
until chicken is no longer pink in center
(165 degrees F.) Serves 4

(recipe: readyseteat.com)
============================

 Haven’t quite decided what to make for

dinner tonight; there’s either bratwurst

(cheese-stuffed for me & beer marinated

for husband), or Potatoes O’Brian

(hash brown potatoes with onions,

green & red peppers, sliced mushrooms,

ground beef & topped with shredded

extra sharp Cheddar cheese -sort of like a

casserole – YUMMY!) – those, so far, are my

2 choices. This week, fortunately, is not

(so far, anyway) AS busy as the past

2-3 have been. No knit group tomorrow,

just grandson all day. Wednes-day is

special needs group (that’s all – I hope),

Thurs. is grandson, again but not as

long, Friday is free – I HOPE )forgot

Radiologist appointment first thing).

Amidst all that ‘fun’ is getting together

the next issue of the special needs group

newsletter; if I’m not mistaken this will

be issue #76. That means I’ve been

doing this now since Sept., 2001 – as my

husband would say: “It keeps her on

her toes”!

That’s about ‘it’ on this weeks ‘hit parade’; finished
another chemo cap (that makes 3 this time) for
delivery this Friday. I try to take in a few each time I
have to go there for a check up. The GOOD THING,
this time, is the Radiologist said that if my latest
mammogram is clear (and it was), I start only
coming in once A YEAR! YAY! (There’s still the
Oncologist  – main cancer doctor, and I’m pretty
sure he won’t let me get off that easy (right now
it’s every 3 months, just like my main family
doctor – saw him last Friday – all’s good there!).
Ah, the ‘fun’ life of a cancer survivor – but the way
I look at it: IT COULD BE MUCH WORSE! Just going
in to hear ‘all’s well’ is no big deal!

I hope you have a GREAT day – filled with just
enough events to keep you busy, but not too busy,
and relaxing enough to keep you stress-free.

Big Hugs;

Pammie

 

PS: Sorry about all the various font sizes – still don’t

know WHY my browser does that!

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One CommentLeave a comment

  1. Hey the font sizes makes you pay attention and that is good. The health news is always good news. I know about the trying to keep up thing (the clearing of the clutter is still going on). But it keeps me off the streets anyway!!!!!!


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