Scrambled, but getting better!

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Early today, while sipping my coffee and looking out our kitchen window at the back yard and all the many different colors of trees/leaves I suddenly spotted some movement – we had a FULL GROWN DEER in our backyard! Our yard is fenced with metal chain-link fencing about 4 1/2 feet tall and here was this (either young male or female) deer just standing looking around – I was flabbergasted! Yelled to my husband and ran to get the camera. I attempted a shot (thought I had shut off the flash – but no) – only photo I got was really blurry, so no posting here. Husband decides (for WHATEVER reason) to knock on the window to get the deer to look our way – you guessed it – it fled – sigh. We have lived here for 34 years and NEVER have I seen a deer near our house or even in our immediate neighborhood – amazing! That really ‘made my day’!

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

Apple Donut Mini Muffins

Muffins:
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 C. butter, cubed into small
pieces, softened
1/2 C. sugar
1/2 C. grated apple (poster used Gala)
1 egg
1/4 C. plus 1 T. milk

Cinnamon-sugar coating:

1/2 C. butter, melted
1/4 C. sugar
1 T. cinnamon

Preheat oven 375 degrees F.
Spray mini muffin pan with
nonstick spray; set aside.
In large bowl, add flour, baking
powder, salt, cinnamon & nutmeg;
whisk together. Cut in butter until
incorporated. In medium bowl, add
egg, milk, & grated apple; whisk
together. Pour wet ingredients into
dry; stir together. Using a cookie
scoop (or a spoon) evenly fill all 24
muffin wells with dough. Bake 10-15
minutes until just golden. While
baking, melt butter for coating in
a microwaveable bowl. In another
small bowl, add cinnamon & sugar;
mix together. Once muffins are done
and slightly cooled, dip each muffin
first into melted butter, then roll
in cinnamon sugar mixture, fully
coating each one. Makes 24

(recipe: persnicketyplates.com)
———————————————-
5-Ingredient Dijon Chicken
(crockpot)

1 (10 3/4 oz) can cream of
chicken soup
1/4 C. water
2 T. fresh lemon juice
1/4 C. Dijon mustard
2-3 cloves garlic, minced
6 boneless, skinless chicken
thighs

Cooked rice

Combine soup, water, lemon
juice, mustard & garlic in small
bowl; mix. Place thighs in bottom
of crockpot; pour soup mixture
over thighs. Cover & cook on
Low 4-6 hours. Serve over rice
Serves 4

(recipe: 365daysofcrockpot.com)
————————————-

Best Mexican Beef

Casserole EVER!

1 lb. beef
1 medium onion, chopped
1 can whole kernel corn, drained
1 can black beans rinsed/drained
1 pkg. taco seasoning mix
8-12 corn tortillas
3/4 C. sour cream
2 cans Ro*Tel tomatoes w/green
chiles, drained
1/3 C. Mexican blend or Taco cheese,
shredded
sliced jalapeno peppers

Preheat oven 350 degrees F.
Brown hamburger & onions together,
10-12 minutes; drain. Add corn, beans,
tomatoes & taco seasoning mix; simmer
5 minutes. Spray a 2 qt, 8 X 12″ baking
dish with nonstick spray. Place half of
tortillas in bottom of dish; spoon half of
beef mixture on top, cover with sour
cream. Layer last tortillas & beef mixture.
Bake 25 minutes; remove from oven & sprinkle
top with cheese & jalapenos. Cook 5 more
minutes or until cheese is melted. Let stand
5 minutes before serving.
NOTE: Make sure all is well drained

(recipe: facebook)
——————————-

Bacon Breakfast Cupcakes

1 (20 oz) refrigerated shredded
hash brown potatoes
2 T. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
2 T. milk
3/4 C. crisp-cooked & crumbled
bacon
3/4 C. shredded Cheddar cheese
Sriracha sauce (optional)

Preheat oven 400 degrees F.
Place foil liner in each of 12 regular-
sized muffin cups; generously spray
with nonstick spray. In large bowl
mix potatoes, oil, salt & pepper;
divide evenly among cups, press lightly
Bake 44-55 minutes until golden brown.
In medium bowl beat eggs & milk; stir
in bacon & cheese. Firmly press potatoes
in muffin cups with bottom of a 1/4 C.
measuring cup. Top each with slightly
less than 1/4 C. egg mixture. Bake
13-16 minutes or until a knife inserted
into center of egg comes out clean. Cool
5 minutes. Serve with sriracha sauce,
if desired. Makes 12 ‘cupcakes’

(recipe: allfood.recipes.com)
——————————————
Buttermilk Cheddar/Bacon Bread

2 1/4 C. flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 C. buttermilk*
1/4 C. butter, melted
8 slices bacon, cooked/crumbled
1 C. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives

Preheat oven 350 degrees F.
Mix first 4 ingredients in medium bowl;
whisk egg, buttermilk & butter in
separate bowl until blended; add to
flour mixture along with bacon, cheese
& chives. Stir just until moistened. Spray
loaf pan with nonstick spray; spoon
dough into pan. Bake 45-50 minutes
or until toothpick inserted into center
comes out clean. Cool in pan 15 minutes;
remove to wire rack; cool completely.

*If you don’t have buttermilk, pour 1 T.
lemon juice or vinegar in a 2 C. measuring
cup; pour enough milk in cup to bring to
1 C. measure. Stir & let set 5 minutes –
you now have ‘buttermilk’!

(recipe: kraftfoods)
——————————-

Pumpkin Bars w/Cream
Cheese frosting

Cake:

2 C. sugar
4 eggs
2 C. pumpkin (1 15 oz can)
1 C. oil
2 C. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Frosting:

3/4 C. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 tsp. vanilla
3 1/2 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
Place 2 C. sugar & 4 eggs in stand
mixer bowl; add pumpkin & cooking
oil – mix 2 minutes. In medium bowl,
combine flour, cinnamon, baking
powder, baking soda & salt; stir well
then add to pumpkin/oil mixture and
mix 2 minutes, scraping bottom of
bowl with spatula. Spray a large
jelly roll pan (or other shallow pan)
with nonstick spray and pour batter
into it, spreading evenly. Bake 30
minutes or until a toothpick inserted
into center comes out clean. Cool
completely.


Frosting:


Place butter, cream cheese, milk, vanilla &
1/2 C. powdered sugar & salt in a bowl;
beat until smooth. Add a little more
milk if frosting is too stiff. When cake is
cooled completely, spoon frosting on
top and smooth out. Serves 24 (or more
if cut smaller)

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

Lasagna Soup

1 lb. ground sausage or beef
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. brown sugar
4 C. chicken broth
2 (14.5 oz, ea) cans diced
stewed tomatoes
2 (8 oz, ea) cans tomato sauce
2 tsp. Italian seasoning
1/2 tsp. salt
7 lasagna noodles, broken up
1 C. Parmesan cheese, grated
1-2 C. mozzarella cheese, grated

Place sausage, onion, bell pepper
& garlic in large soup pot. Cook
over medium-high heat until sausage
is browned & onions are translucent.
Add thyme, brown sugar, stewed
tomatoes, tomato sauce, Italian
seasoning, salt & chicken broth;
bring to boil over medium-high
heat, then reduce heat & let simmer
about 20 minutes. Add broken
lasagna noodles to pot & simmer
until noodles are tender, about 10
minutes. Add Parm cheese & stir,
allowing a few minutes for cheese
to melt. Remove pot from stove,
ladle soup into bowls & sprinkle
tops with mozzarella cheese.
Serves 8

(recipe: Jamiecooksitup.net)
—————————————-

Snickers Rice Krispy Treats

12 Snickers fun-sized candy bars
3 T. butter, browned
4 C. mini marshmallows
1/2 C. peanut butter
6 C. Rice Krispies cereal
1/2 C. mini chocolate chips
(optional)
6 oz. chocolate chips
4 T. heavy cream

Unwrap Snickers; chop into
small pieces, set aside. Grease
a 9″ X 9″ pan with Crisco or
cooking spray. Melt butter in
saucepan & stir until it starts
to turn brown (you will smell
a nutty aroma). Add marsh-
mallows & peanut butter; stir
until marshmallows are melted
& mixture is creamy. In large
mixing bowl combine cereal with
melted marshmallow mixture;
mix with a spatula & add chopped
Snickers & mini choc. chips. Pour
mixture into prepared pan & smooth
with back of spatula until firm.
To make chocolate top layer:
Combine choc. chips & heavy
cream in microwaveable bowl.
Microwave 60 seconds; stir until
melted. Pour over Rice Krispie
treats & spread evenly. Set aside
until firm. Serves 9

(recipe: chef-in-training.com)
—————————————-

Stuffed Cabbage Rolls

2/3 C. water
1/3 C. uncooked white rice
8 cabbage leaves
1 lb. ground beef
1/4 C. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can tomato soup

In a medium saucepan, bring water
to boil; add rice & stir. Reduce heat,
cover & simmer 20 minutes. Bring
a large, wide saucepan of lightly
salted water to boil; add cabbage
leaves & cook 2-4 minutes until
softened – drain. In medium bowl,
combine ground bee, 1 C. cooked
rice, onion, egg, salt & pepper along
with 2 T. soup; mix well. Divide bee
mixture evenly among cabbage leaves,
placing a dollop of mixture in center
of each leaf. Roll up leaves, tucking in
sides and securing with wooden
toothpicks. Place cabbage rolls in a
large skillet over medium heat; pour
remaining soup over top. Cover &
bring to a boil. Reduce heat to Low &
simmer about 40 minutes, stirring and
basting with liquid often. Serves 8

(recipe:allfood.recipes)
=================

I’m still plugging away at knitting the coffee mug
wraps – one more to go & I’m done with that!
The white & blue scarf (the SUPER EASY – 4 STITCH)
scarf that I had the problem with? I finally sat down
today and said: “One way or the other, I’m going to
figure this out!” Started to rip out a row (now, mind
you, by this point I had already ripped out a good 15
rows or so, done the other day at the car dealership).
As I’m ripping, I’m suddenly struck with the idea: “What
happened to the Yarn Overs? As I began to slowly pick
apart the stitching I realized that there WASN’T a
mistake, it’s just the way the Yarn Overs look when
I knit them (I knit Continental Combined – a different
style/way of knitting than  most people). I unwrapped
a Yarn Over stitch, repositioned it and repeated to the
end of the row. When I began knitting that row ALL
CAME OUT PERFECT! Boy – what a bozo! Oh well,
each day is a learning experience, yes??? Now I know.

Our weather is staying in the 50’s & 60’s, kind of
cloudy/gloomy in the early hours followed by sunny
& breezy during the afternoons – not bad.

Gas prices are still hovering at $3.19/9, making me
wish I’d gotten gas a few days ago when it was
$3.09/9! (Live & learn, right?)

Last night was my special needs group’s Harvest
Party – we only had 17 kids but learned, later,
that another group that sometimes caters to our
kids was having a dance same day/same time. Let’s
just say I had a TON of corn chips & melted cheese
leftover, 1 1/2 gallons of cider and 39 frosted
donuts. We saved the donuts for our regular
Wednesday meeting, split the cider between
the leader & me, and did the same with the
chips/cheese. It was a good night; couldn’t
quite figure out why I felt so tired & achy
today until I realized I was on my feet for
3 1/2 hours last night, running around helping
with the food, putting fake cobwebs on a
candelabra (we had two tall ones with
real lit candles – the kids had a great time
squirting squirt guns to put out the flames!),
and generally attempting to ‘cover all bases.’
Today has been a ‘just relax’ day – there will
always be another day to get done those
things which need doing. (Oh, I did run the
50+ newsletters to the Post Office this morning!)

I’m going to close for now: dinner is either
leftover potato soup or pork roast (which is
good shredded on a bun with melted
cheese & bbq sauce!) I’m NOT cooking!!!

Hugs;

Pammie

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One CommentLeave a comment

  1. Sometimes we look too close at what we are doing and find mistakes that really aren’t but as you said we live and learn. Try to relax a bit now that the solution has appeared. Like me with a big project behind me we should both unwind a little. About your deer –wasn’t it a beautiful sight?


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