“Just Can’t Win” type of day – sigh

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It’s been one of those ‘ya just can’t win’ days so far. This morning I went to church wearing a skirt I hadn’t worn in a long time; I noticed when putting it on that it seemed a bit loose, but knew I’d lost about 6 lb. so just thought it was that. Today was my day to bring our Sunday School class snacks; husband was graciously coming in after me carrying the snacks. I came in the door carrying both of our Bibles & notebooks and my purse. I greeted our door guy and then raised my arms to put the Bibles/etc. up on the coat rack – you guessed it: Foomp! My skirt hit the floor! Super embarrassed but happy to have my trench coat on, I made a beeline to the Ladies bathroom for adjustments. Lucky for my a friend came in right after me and saw me digging in my purse for a safety pin (I didn’t have any) – she went back to her class and returned with a nice big one. Here’s where I get the ‘dumb’ award – I decided to go hang up my coat FIRST, then fix the skirt. Again – you guessed it: reached up my arms to hang up the coat and FOOMP! Skirt hit the floor AGAIN! THIS time I didn’t have the coat to cover up the ‘error’! I had just finished telling the doorman what had happened earlier and he had replied: “My wife has had that happen, too” when the skirt fell; SO GLAd I wore a slip! He graciously quickly averted his eyes while I scooped up the skirt and ran (AGAIN) to the bathroom. Let’s just say I learned a lesson: ALWAYS carry safety pins and, if you think it might be ‘loose’ – FIX IT AT HOME! While putting on my lipstick at home I accidentally dropped it; was happy to see that it only hit the counter, not me . . . until later at church a friend said: “HEY, you’ve got something here on your blouse” – yep, a smear of lipstick (I was too busy this morning rushing to have had an ‘extra’ glance in the mirror). Decided to wear my hair different today (just bought a new bun-holder type thingie) so I tried it out yesterday and it worked like a charm. Today, however, with my hair all bright, shiny & clean, it didn’t hold all that well – almost came down a good 2-3 times – sign . . . . JUST NOT MY DAY!  I guess, if it all comes down, I’m very glad the skirt didn’t do that while I was walking up the 3 steps to the choir loft – that way the entire church would have seen my embarrassment! There’s always a good side to each tail of woe – or at least that’s how I see it, anyway!

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

Creamy Raisin Rice Pudding

1 C. instant rice
1/4 C. raisins
2 egg yolks, beaten
1 1/3 C. milk
2 1/4 T. butter or margarine
1/4 C. sugar
1 tsp. cornstarch
1/4 tsp. vanilla
nutmeg, as needed
cinnamon, as needed
1 C. water
1/4 tsp. salt

Combine rice, water & salt in
3 quart saucepan; bring to a
vigorous boil. Reduce heat, cover
& simmer until all water is absorbed,
about 3 minutes. Combine sugar &
cornstarch; add milk, sugar mixture &
raisins to rice. Heat to boiling; boil
1 minute, stirring constantly. Remove
from heat; stir in butter & vanilla. Slowly
stir about 1 C. hot rice mixture into egg
yolks in a bowl. Stir in remaining
mixture into saucepan; cover & cook
over medium heat, stirring frequently,
just until mixture starts to bubble. Remove
from heat & serve warm or chilled. Garnish
with cinnamon & nutmeg. Serves 6

(recipe: allfood.recipes)
——————————————-

Crockpot Apple Pie

8 tart apples, peeled/sliced
1 1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 C. milk
2 T. butter, softened
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. Bisquick*
1 C. Bisquick*
1/3 C. brown sugar
3 T. cold butter

In large bowl, toss apples with
spices; place in greased crockpot.
Combine milk, soft butter, eggs,
sugar, vanilla & 1/2 C. Bisquick;
spoon over apples. Combine 1
C. Bisquick & brown sugar. Using
a pastry cutter, cut cold butter into
mixture & combine until crumbly.
Sprinkle over apple mixture. Cover
& cook on Low 6-7 hours or until
apples softened. Serves 12

*If you don’t have Bisquick:
you can substitute
1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 T. shortening/oil or melted butter
(Makes 1 Cup Bisquick equivalent)

(recipe: sheknows.com)
—————————————

Panera’s Cream Cheese Potato
Soup

4 C. chicken broth
4 C. peeled & cubed potatoes
1/4 C. minced onion
1/2 tsp. seasoning salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 (8 oz) pkg. cream cheese,
cut into chunks

Combine broth, potatoes, onion &
spices in pot; boil on medium
heat until potatoes are tender.
Smash a few of the potatoes to
release their starch for thickening.
Reduce heat to low; add cream
cheese & heat, stirring frequently,
until cheese melts.
Serves 4-6

(recipe: Food.com)
——————————

Crustless Pizza
Crust:

1 (8 oz) pkg. cream cheese, room temp
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 C. grated Parmesan cheese

Topping:

1/2 C. pizza sauce
1 1/2 C. shredded mozzarella cheese

Toppings:

pepperoni, chopped ham, sliced
mushrooms, chopped green/red
peppers, garlic powder, sliced olives

Preheat oven 350 degrees F.
Lightly spray 9 X 13 baking dish with
nonstick spray. In a bowl using an elec.
mixer, combine cream cheese, eggs, pepper,
garlic powder & Parm cheese; mix until
combined. Spread into bottom of baking
dish & bake 12-15 minutes until golden
brown. Allow crust to cool 10 minutes.
Spread pizza sauce on crust; top with
cheese & toppings. Sprinkle with garlic
powder & bake 8-10 minutes longer
until cheese is melted.

(recipe: myfridgefood.com)
—————————————
Pumpkin Cookies w/Caramel Frosting

1 C. sugar
1/2 C. oil
1 tsp. milk
1 large egg
1 C. pumpkin puree (canned)
2 C. flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

—–
Preheat oven 375 degrees F.
Using elec. mixer, beat sugar & oil;
add egg, milk, canned pumpkin &
vanilla – blend well. In separate
bowl, mix dry ingredients together.
Add dry ingredients to wet & mix,
just until incorporated. Drop
batter by spoonfuls onto a greased
cookie sheet. Bake 10-12 minutes.
Allow to cool before frosting.


Caramel Frosting:

3 T. butter
1/4 C. heavy cream
1/2 C. brown sugar, packed
pinch salt
2 C. powdered sugar
1 tsp. vanilla

In a medium saucepan, combine butter,
cream, brown sugar & salt; cook over
medium heat, stirring constantly, until
mixture comes to a boil. Remove from
heat & stir in vanilla & 1 C. powdered
sugar. Let frosting cool to room temper-
ature then stir in enough additional
powdered sugar to make a good
frosting consistency (You may not use
the entire extra cup). Spread frosting
over cooled cookies. Makes 24

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

Lasagna Alfredo Roll-ups

11 lasagna noodles*
2 1/2 C. Alfredo sauce
2 C. cooked chicken, shredded
3 C. mozzarella cheese, shredded
dash oregano
dash garlic powder

Preheat oven 350 degrees F.
Spray an 8″ X 8″ pan with nonstick
spray. Pour 1/2 C. Alfredo sauce to
just cover bottom of pah. Boil 8-10
C. water in large pot; cook noodles
until al dente (*2 extra noodles, just
in case they break). Drain & rinse
noodles with cold water to prevent
them from sticking to each other. Lay
out each noodle individually & blot
dry with paper towel. Spread about
2 t. Alfredo sauce over each noodle.
(if there is too much sauce, it will make
a big mess). Sprinkle oregano & garlic
powder on top of sauce. Spread out
1/9th of shredded chicken evenly over
each noodle. Add approx. 3 T. to each
noodle. To roll up: Start at one end &
roll noodle over toppings. You will
need to life the noodle a little to
prevent squishing out the sides while
rolling. Place rolls in prepared pan, seam-
sides down. Pour remaining Alfredo
sauce over top then top with remaining
cheese. Bake 30 minutes or until the
cheese is completely melted. Serves 3,
3 roll-ups each.

(recipe: myrecipes.com)
———————————–

Cheesy Bruschetta Dip

1 C. Mozzarella cheese, shredded
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
3 cloves garlic, crushed
1 (14.5 oz) can diced tomatoes,
drained

Preheat oven 425 degrees F.
In bowl beat cream cheese with elec.
mixer until creamy. Stir in Mozz. cheese,
mayonnaise, garlic & tomatoes, mix until
well combined. Spread into a glass pie
plate or 8″ X 8″ dish sprayed with non-
stick spray. Bake 16-18 minutes or until
top is golden brown.

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

Crockpot Chicken Marsala

4 boneless skinless chicken breasts
1 C. flour
3 T. olive oil
2 oz. prosciutto (or bacon)
8 oz. fresh sliced mushrooms
1/3 C. dry marsala wine (or
chicken broth)
1/3 C. chicken broth
1/4 C. chopped fresh parsley

Place flour in shallow bowl &
season with salt & pepper. Coat
chicken evenly with mixture,
shaking off excess. Heat olive
oil in a large skillet over medium
heat; brown chicken on both
sides (work in batches to not
over-crowd chicken); transfer
chicken to crockpot once
browned. In same skillet place
another 1 T. olive oil & prosciutto
until it becomes crisp; remove
onto paper towels. Add mushrooms
to skillet & cook until they become
brown; once brown stir in wine &
broth, scraping up browned bits
stuck to pan. Pour mushroom sauce
over chicken in crockpot. Cover &
cook on Low about 4 hours. Top
with cooked crumbled prosciutto &
chopped parsley. Serves 4

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

Cinnamon Pear Cake

1/2 C. unsalted butter, softened
2/3 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 1/2 tsp. baking powder
pinch of salt
1/2 tsp. ground cinnamon
3/4 C. milk
1 pear, cut into rough chunks
1 1/2 C. Cool Whip, thawed
cinnamon, for dusting

Preheat oven 350 degrees F.
Grease a 9″ round baking pan;
set aside. In measuring bowl with
paddle attachment, cream softened
butter with sugar until light & fluffy.
Add eggs, one at a time, beating well
after each addition. Stir in vanilla;
add flour mixed with baking powder,
salt & cinnamon, alternately with the
milk. Beat until just combined; spread
batter evenly into prepared pan. Top
with pear chunks. Bake 45 minutes until
a toothpick inserted into middle comes
out clean. Let cake cool completely in
pan. Once cooled, remove & top with
Cool Whip. Dust top with cinnamon,
if desired. Serves 8-10

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

Spiced Oven-Baked Potatoes & Carrots

10 medium potatoes (skin on)
1 small bag baby carrots
1 T. parsley
1 T. cilantro
1/2 tsp. ground black pepper
1 tsp. chipotle powder
1 T. seasoned salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. white pepper
1/4 C. olive oil (you might need
less – just enough to coat everything)

Preheat oven 400 degrees F.
Line a baking pan with foil. Wash &
cube potatoes to bite-sized pieces; add
to large bowl. Add oil, spices & herbs to
bowl; toss to coat evenly; spread onto
prepared foiled pan. Bake 30-40 minutes
until golden. Halfway through cooking,
use spatula to turn veggies over so they
cook evenly. Check after 30 minutes if
done. Serves 6

NOTE: You can also pre-cook this & wrap
in a foil parcel. Place on grill until ready
for serving.

(recipe: lovefoodies.com)
=====================

Our weather is still cooperating (sort of): it’s
29 degrees F., windy & chilly but still no
sticking snow (just a few tiny ‘dandruff’-
like flurries – nothing to worry about).

Gas Prices: I love the ‘variety’ some days:
a few days ago my local Clark station had
their lowest gas at $2.96/9 and I filled up.
Yesterday it was $2.99/9 and passing it
on the way to church today it’s now
$2.91/9 – go figure! (as long as it stays
under $3 – $4, I’m happy!)

Try to say warm and comfy – I’m going to
go read for awhile before going back to
church for choir practice and evening
service.

Hugs;

Pammie

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Published in: on November 16, 2014 at 1:54 pm  Comments (2)  
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2 CommentsLeave a comment

  1. Oh my goodness! I’m taking a lesson from you – never out the door without a slip!

  2. Some women will do anything to control hot flashes or get attention my friend but you really had the complete problem solver yesterday. I had to smile because I can see you grabbing your coat.


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