Feelin’ CREATIVE!

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Youth hat & scarf for the homeless shelters

(not the best color in this photo but I tried – the yarn IS a bright yellow)

As I was finishing up knitting a youth hat for the homeless shelter I thought, perhaps, I could knit a matching hat for the Broomstick Lace scarf – you see the results. As I was thinking about it, it came to me that I ‘should’ be able to crochet the broomstick lace onto the knitting – so I gave it a try – it worked! Now I’m thinking that maybe I’ll try that idea on the ends of a regular knit scarf – that would ‘jazz’ it up a little, right? Yes, doing the Broom/Lace stuff takes more time (you have to put each loop onto the ‘stick’, then after you’ve got them all on, you have to crochet them all off again) – and, if you’re then going to knit with that same idea, you have to use a crochet hook to put the stitches on a knitting needle before you can proceed to knit – long process, but I like the results.

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

 Easy Teriyaki Chicken & Brown Rice

1 T. oil*
1 lb. boneless skinless chicken breasts,
cut into strips
1 1/2 C. water
1/3 C. teriyaki sauce
1/2 tsp. garlic powder
2 C. instant brown rice, uncooked
2 C. frozen broccoli florets
1/3 C. salted peanuts

Heat oil in large nonstick skillet on
medium-high heat. Add chicken; cook &
stir 5-7 minutes or until done. Add next
3 ingredients; stir & bring to boil. Stir in
remaining ingredients; cover & cook on
Low 5 minutes – remove from heat. Let
stand 5 minutes, fluff with fork. Serves 4

* Use 2 T. oil if using regular skillet

Note: For added color & texture, add
cut-up red peppers & carrots with the
broccoli.
(recipe: Kraft Foods)
——————————-

Mexican Wedding Cookies

1 C. butter, softened
1 C. powdered sugar, divided
1 tsp. vanilla
2 C. flour
1 C. finely chopped pecans*

Preheat oven 350 degrees F.
Beat buter, 1/2  C. sugar & vanilla in
large bowl with elec. mixer until light &
fluffy. Gradually add flour, beating on
Low after each addition until blended.
Add nuts; mix well. Shape dough into
48 (1 inch) balls. Place 1 1/2 inches
apart, on baking sheets. Bake 14-15 minutes
until bottoms are lightly browned. Cool
5 minutes on sheets. Roll warm cookies,
one at a time, in remaining powdered
sugar in small bowl or shallow pan until
evenly coated; place on wire racks &
cool completely. Makes 24 servings,
2 cookies each.

*use a blender or food processor to
finely chop nuts. Be careful to not
over-process.

(recipe: Kraft foods)
————————————–

Cheesy Bacon/Ranch Pasta
(crockpot)

1 lb. chicken breasts, cubed
1 (10 3/4 oz) can Cheddar cheese soup
1 (.4 oz) pkt. Ranch salad dressing mix
1/2 C. sour cream
1 (2.5 oz) pouch real bacon bits
(or cooked bacon, crumbled)
1 lb. pasta (your choice)

garnishes: cooked bacon crumbles,
shredded Cheddar cheese, or chopped
green onions

Add chicken, soup, ranch mix, sour cream &
bacon bits to 4-5 qt. crockpot. Cover & cook
on High 3-4 hours or Low 6-8 hours. Close to
end of cooking cook pasta accordg. to pkg.
directions until al dente; drain. Serve chicken
with sauce over cooked pasta. Serves 4

NOTE: recipe can be doubled, just cook in a 6
qt crockpot – cooking time remains the same
(recipe: CrockPot Ladies)
———————————
Pasta with Tomato/Basil/
Zucchini & Garlic

1 box penne pasta
1/3 C. olive oil
2 cloves garlic, chopped
2 medium zucchini, sliced thin
1 lb. plum tomatoes, chopped
(can substitute 1 (14.5 oz) can
diced tomatoes)
1/4 C. fresh basil, torn
salt & pepper, to taste
1/3 C. Parmiggiano-Reggiano
cheese, grated

Bring large pot of water to boil. Heat
olive oil in large skillet over medium
heat; add garlic – saute 1-2 minutes or
until garlic turns golden. Add zucchini
& saute 3 minutes. Add tomatoes &
basil; simmer 2 minutes, season with
salt & pepper. Cook penne pasta
accordg. to pkg directions in boiling
water; drain & toss with sauce.
Sprinkle top of dish with cheese &
serve. Serves 8

(recipe: Barilla.com)
———————————–
Crockpot Pumpkin Cobbler

3 eggs
1 (29 oz) can pumpkin
1 (12 oz) can evaporated milk
1 C. granulated sugar
1/4 C. brown sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla

1 box Butter Pecan cake mix
4 T. brown sugar
3/4 C. melted butter

Go Withs: whipped cream,
ice cream, caramel ice cream
topping

Beat eggs, slightly in large bowl.
Add pumpkin, evap. milk, sugars,
cinnamon, ginger, salt & vanilla;
mix well & pour into greased
crockpot.
Pour dry cake mix over
ingredients & sprinkle with 4 T.
brown sugar. Drizzle melted butter
evenly over top. Cover & cook on
Low 3-4 hours.
Great topped with “Go Withs”
listed above

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

Wonton Jalapeno Poppers

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Monterrey Jack cheese
1 (4 oz) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 (16 oz) pkg. wonton wrappers*
oil, for frying

In medium bowl mix cream cheese, Mont.
Jack cheese, jalapeno peppers, garlic &
green onions. Fill wonton wrappers with
approx. 1 tsp. cream cheese mixture each.
Fold wrappers into triangles & press edges
with a moistened fork to seal.
In large, deep fry pan, heat oil over medium-
high heat. Drop 4 wontons at a times into oil
& quickly fry, turning once. Remove when
golden brown & drain on paper towels.

If you don’t want the frying, place them on
a baking sheet sprayed with nonstick spray
and bake 350 degrees F. 10 minutes.

*You can find them in the produce aisle

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

Creamy Spinach Bake

1 T. butter, melted
1/2 C. chopped onion
1 clove garlic, minced
1 (8 oz) pkg. cream cheese,
softened
1 (8 oz) tub sour cream
3 eggs
1/8 tsp. pepper
2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
well-drained
1/8 tsp. ground nutmeg

Preheat oven 325 degrees F.
Melt butter in small skillet on
medium heat. Add onions &
garlic; cook & stir 5 minutes or
until crisp-tender. Beat cream
cheese, sour cream, eggs &
pepper in large bowl using elec.
mixer, until blended. Add onion
mixture & spinach; mix just
until blended. Spoon into a
9″ square pan that has been
sprayed with nonstick spray.
Sprinkle top with nutmeg;
cover & bake 45 minutes or
until heated through & lightly
browned, uncovering after
30 minutes. Serves 8

(recipe: Kraft Foods)
—————————-

Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
—————————–

Pumpkin Dump Cake

1 (15 oz) can pumpkin puree
1 (10 oz) can evaporated milk
1 C. light brown sugar
3 eggs, slightly beaten
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 C. (2 sticks) butter, melted
1 c. coarsely crushed graham
crackers or pecans/walnuts
1/2 C. toffee bits (optional)

Ice Cream, Whipped cream
or Cool Whip (toppings)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan lightly
with nonstick spray. In large
bowl combine pumpkin, milk,
sugar, eggs & pumpkin pie
spice; stir to combine & pour
into pan. Sprinkle dry cake mix
on top, then nuts/crackers &
toffee chips (if using). Pour
melted butter over top & bake
45-50 minutes until center is
set & edges are lightly browned.
Serve with ice cream or whipped
cream/Cool Whip, if desired.

(recipe: Facebook)

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

Went grocery shopping today and was
mildly surprised at a few items that have
gone up in price: milk: $4.00 a gallon and
cream cheese $1.99 ( I think). Definitely
going to wait until milk is on sale at
another store before paying that price.
Yes, I’m ‘frugal’ (or, you could say a
cheapskate) – my husband has called me
that before, but then on the next breath
goes on to say that I’ve saved him lots &
lots of money over the years just by being
careful with our spending – go figure!

We were ‘lucky’ again last night – the
temperatures dropped into the 20’s but
there was just a very light dusting of
snow on the roof of the garage (Yay!);
I KNOW that we will get a big dose of
the white stuff soon enough, so I’m
going to be happy for as long as I can.

The grocery store had pork steak on sale
so that’s what we’re having, along with
baked potatoes and some sort of vegetable.
I like when I don’t really have to ‘plan’ a
dinner – when I see a meat on sale and it’s
on a night when I have the time to cook –
that always works for me!

Not sure why, but it’s felt like Saturday for
me all day today – glad I still have another
day before church Sunday! I’m in charge of
Sunday School class snacks this week, so
getting them organized before going to church
takes a little extra time. This time I felt like
I’d move off the ‘beaten path’ of mostly
sweets every week – I bought a variety pack
of frozen appetizers from Gordon Foods –
am going to heat them on trays just before
we leave (I think there’s something like 60
little pinwheel snacks – I LOVE them; cheese &
some sort of meat – Yes, I’m lazy – I don’t feel
like going down the basement just to read
the box for ingredients for you – sorry . . .).
Also got a box of 30 Eggnog cream puffs – they
were on sale for $3.99; plus found some apple/
caramel cake mix on sale at the grocery store
today so I’m thinking cupcakes frosted with
cream cheese frosting. (I KNOW – I said I’d
veered from the sweets, but not totally!)
Anyway, what doesn’t get eaten comes home
and I KNOW they will disappear!

Enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. The hat is great! You are a wonder my friend. The Sunday treats sound very tasty. i wouldn’t say you are lazy –you still have to prop them for eating.


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