Happy “Chilly” Thursday!

chihuahua-puppy-funnily-dressed-cold-weather-17966069

Oh, Baby it’s COLD! Had a 11 a.m. (check up) doctor’s appointment today – my car thermometer read 22 degrees – lovely! Yes, we’ve had snow – probably about 2 inches now on the ground. Driving is OK, side roads are a bit slippery. Went to my special needs group last night and you could definitely tell it was poopy weather – we only had 15 brave souls come out (we were averaging 30-33 each week). I still haven’t delved into my ‘winter clothes’ stash – perhaps I’ll do that today – it’s time for the sweatshirts & sweaters! Looking at our forecast for the rest of the week, today is the coldest and it ‘might’ go up to 41 by Saturday, but I’ll believe that when I see it! I don’t really remember having this much snow & cold temperatures this early ie: before Thanksgiving, before. (Maybe – I just don’t remember it!)

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

Pineapple Cheese Ball

1 1/2 (12 oz) pkg. cream cheese,
softened
1 small can crushed pineapple,
well drained
2-3 T. powdered sugar
2 T. chopped green onion (or
to taste)
2-3 T. chopped ham (or to taste)*
1 C. chopped pecans

crackers, for serving)

Combine all ingredients (except
nuts) together; roll into a ball &
chill 1 hour. Roll in crushed nuts;
refrigerate until ready to serve.
Serve with crackers.

*Poster used deli sliced ham

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

Spinach & Ricotta Stuffed Shells

16 jumbo pasta shells (cook a couple
extra shells to allow for a few breaking while
cooking)
1 1/2 T. olive oil
2 tsp. fresh garlic, minced
4 C. (packed) fresh spinach leaves, roughly
chopped
12 oz. ricotta cheese
1 C. mozzarella cheese
1/2 C. grated Parmesan cheese (plus more
for serving)
1 large egg
1 T. fresh basil, finely chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/4 C. marinara sauce

Preheat oven 375 degrees F.
Cook pasta to al dente, accordg. to pkg.
directions; drain & set aside. Heat olive
oil in large skillet over medium-high heat.
When oil begins to shimmer, add garlic &
cook until it begins to brown, about 1-2
minutes. Add spinach & cook, stirring
occasionally, until leaves begin to wilt but
are still bright green, 3-4 minutes. Spinach
should be reduced by half; remove from
heat & let cool. In mixing bowl, stir
together spinach, ricotta, mozzarella,
Parmesan, egg, basil & salt/pepper until
thoroughly combined. Pour 1/2 C.
marinara sauce into bottom of a shallow
8″ X 8″ baking dish. Stuff each shell with
a generous amount of spinach mixture,
place in baking dish. Cover with remaining
sauce & bake, covered with foil, 25 minutes.
Remove foil & continue baking until top
begins to brown & sauce begins to bubble,
10-15 minutes more. Serve warm with a
dusting of Parmesan. Serves 4

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

Caramel Apple ‘Nachos’

2 apples (green Granny Smith, cored
& sliced
5 oz. caramel candies
1 tsp. water
1/4 C. chopped peanuts
2 T. mini chocolate chips

Unwrap caramels & place in a saucepan
with 1 tsp. water over medium-low heat.
Stir constantly until melted. Arrange sliced
apples on a plate; drizzle melted caramel
over slices. Sprinkle top with chopped nuts
& mini chocolate chips. Serves 3

(recipe: thepinjunkie.com)
—————————–

Everything Breakfast Casserole

1 (16 oz) roll breakfast sausage
1/2 onion, chopped
1 bell pepper, chopped
2 C. shredded Cheddar cheese,
divided
1/2 C. sour cream
1 can cream of mushroom soup
1 to 1 1/2 lb. shredded frozen
hashbrowns, thawed
7 eggs
1/2 C. milk
1/8 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Brown sausage with onion & pepper in
a skillet until no longer pink; drain.
Transfer to a 9″ X 13″ pan. Mix in
sour cream, soup, hashbrowns &
cheese, reserving some cheese
to sprinkle over top. In a separate
bowl, mix eggs, milk, garlic & onion
powders, salt & pepper; pour over
mixture in pan. Bake, uncovered,
1 hour. Sprinkle top with reserved
cheese for last 10 minutes of
cooking time.

(recipe: allfood.recipes)
———————————

Garlic Cheddar Chicken

6 boneless skinless chicken
breasts
1/2 C. melted butter
2 cloves garlic, finely minced
1/4 tsp. salt
1/8 tsp. pepper
3/4 C. bread crumbs
1 1/2 C. Cheddar cheese, shredded
2 T. olive oil

Preheat oven 350 degrees F.
In a shallow bowl or plate, combine
melted butter, garlic, salt & pepper;
set aside. In another shallow bowl
or plate combine bread crumbs &
Cheddar cheese. Dip each chicken
breast into melted butter mixture
then press into bread crumb
mixture, completely coating each
breast. In a large, non-stick oven-
proof skillet, heat olive oil over
medium high heat. Add chicken
breasts & cook 1 minute per side,
until golden brown. Transfer skillet
to oven to finish cooking, about
7-8 minutes. Remove from oven
& let chicken rest 5 minutes before
serving. Serves 6

(recipe: Perdue.com)
—————————————

Festive Apple Cranberry Salad

1/2 C. mayonnaise
1/2 C. balsamic vinaigrette salad
dressing
1 each: red & green apples,
coarsely chopped
8 C. coarsely chopped romaine
lettuce
1/2 C. dried cranberries
1 (4 oz) pkg. crumbled feta cheese
1 C. coarsely chopped pecans,
toasted*

Mix mayonnaise & salad dressing
until blended; add to chopped apples
in medium bowl – toss to evenly
coat. Spoon mixture into large
straight-sided clear bowl; top with
layers of all remaining ingredients
except nuts. Refrigerate 3 hours.
Toss gently just before serving &
sprinkle top with chopped nuts.
Makes 8 servings (1 1/4 C. each)

NOTE:
Salad can be refrigerated overnight.
Do not refrigerate nuts. Toss salad &
top with nuts just before serving.

*Toasting nuts: Preheat oven 350 degrees
F.; spread nuts in single layer in shallow
baking pan. Bake 8-10 minutes or until
golden brown, stirring occasionally. Nuts
can also be toasted in a ungreased
skillet. Cook on medium heat until
golden brown, stirring frequently.

(recipe: Kraft foods)
—————————————

Hamburger/Wild Rice Casserole
(crockpot)

1 1/2 lb. hamburger
1 small onion, chopped
1 1/2 C. celery chopped
3 T. butter
1 box Uncle Ben’s Wild Rice Original
Recipe
2 T. soy sauce
1 can cream of mushroom soup
1 C. water
1 can chicken with rice soup
1 small can sliced mushrooms

Spray insides of crockpot with nonstick
spray. Brown hamburger, onion &
celery with butter; drain. Add rest of
ingredients plus hamburger mixture to
crockpot. Cover & cook on Low 4 hours.
Serves 6

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

Chocolate Mint Brownies

5 oz. dark chocolate
1/2 C. butter, cut into pieces
1 C. brown sugar, packed
1 tsp. vanilla
2 large eggs
1/4 C. flour
1/4 tsp. baking powder
1/2 tsp. salt
2 C. powdered sugar
4 T. butter, room temp.
2 T. milk
1 1/2 tsp. mint extract
green food coloring
6 oz. semi-sweet chocolate chips
6 T. butter
1 T. light corn syrup

Preheat oven 350 degrees F.
Melt dark chocolate & butter in a
double boiler over medium-low heat.
Stir occasionally. Once melted & well
incorporated, set aside to cool slightly,
until luke warm. Once cooled, stir in
brown sugar & vanilla. Beat in eggs,
one at a time. Mix with a wooden
spoon until chocolate mixture is
smooth & glossy. In another bowl,
sift together flour, salt & baking
powder. Beat in the chocolate
mixture until combined, being
careful to not over mix. Pour
batter into greased 9″ baking pan.
Bake 30-35 minutes until a toothpick
inserted into center comes out clean.
Allow to cool completely.
In large bowl beat 2 C. powdered
sugar & 4 T. softened butter until
fluffy. Add 4 T. milk & mint extract;
continue to mix. Add enough green
food coloring to turn the mixture
the desired green color. Spread
mint filling on top of brownies,
making sure it is even & smooth.
Melt remaining chocolate & butter
together in double boiler over
medium heat, stirring occasionally.
When chocolate is melted, remove
from heat & stir in corn syrup. Set
aside to cool slightly, about 5
minutes. Pour mixture over top of
brownies, making sure it is even &
covers the brownies completely.
Allow to cool & set before
serving. Serves 8

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

Crockpot Green Bean Casserole

1 C. French Fried Onions (French’s)
3 T. butter
10 oz. mushrooms, cut into 1/4″ slice
1 tsp. salt, divided
1 tsp. pepper, divided
2 cloves garlic, minced
1/2 tsp. dried thyme
1/4 C. flour
1 1/4 C. chicken broth
1 1/4 C. heavy cream
2 lb. green beans, trimmed/ cut into
1″ pieces
3/4 C. shredded sharp Cheddar cheese

Topping:
2 slices hearty white bread, torn into pieces
2 T. unsalted butter, melted
2 C. canned Fried Onions

Place 1 C. French Friend onions in blender
or food processor; pulse until finely
ground – set aside. In large skillet melt
butter over medium heat; add mushrooms &
saute about 5 minutes. Increase heat to
medium-high; saute until liquid evaporates,
about 3 minutes. Add 1/2 tsp. salt, 1/2 tsp.
pepper, garlic & thyme – saute 30 seconds.
Add flour & ground onions to skillet; cook
1 minute. Slowly whisk in broth & cream;
bring mixture to boil. Reduce heat to medium-
low & simmer until sauce gets very thick,
about 10 minutes. Place green beans in
crockpot; stir in sauce. Cover & cook on Low
5-6 hours. Remove lid, stir in cheese &
remaining salt/pepper. Turn heat to WARM,
cover with lid.


Topping:


Pulse bread  & butter in food processor
until coarsely ground. Place bread crumb
mixture along with 2 C. fried onions
in large skillet. Heat over medium-high
heat until golden brown, about 3-5
minutes. When ready to serve, pour
green bean mixture into a casserole
dish & top with onion mixture.
Serves 10

(recipe: spicysouthernkitchen.com)
———————————

Apple Snap Cookies

1 box yellow cake mix
1/2 C. cooking oil
1/2 C. applesauce
1 large egg
1 C. raisins

Preheat oven 350 degrees F.
Beat together cake mix, oil,
applesauce & egg until creamy;
stir in raisins. Drop batter by
1 T. at a time onto greased cookie
sheet. Bake 10 minutes or until
set & golden.

(recipe: Mary Free-Marys Recipe
Exchange)

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

It’s a rather quiet day here, think
I’ll go knit for awhile. Almost finished
a premie baby hat while waiting at the
doctor’s (3 month check-up: I’m doing
great!).

———

I KNEW there was something
else I wanted to add to this
post: while chatting with the
‘beginner’ tech at the doctor’s
office, she asked me what kind
of cancer I had, so I told her.
She sort of, to the side, said
“I should get a mammogram
sometime” (we’re talking she
was probably close to 30 yrs
old). That got me into asking
(no, I’d almost say DEMANDING)
she get one soon. I told her how
my tumors were found simply
BECAUSE I had regular mammo-
grams. That’s my reminder to
YOU, too: PLEASE, PLEASE get
your check ups and mammo-
grams – they could save your life!
Like I told her: it’s a little pain for
a short while – MUCH BETTER
than the pain I had to go through
for the two surgeries & recovery,
let alone the radiation and it’s side
effects. A little pain is FAR BETTER
than a LOT of pain down the road.
PLEASE hear me!

I’m off my soap-box now;
stay warm, relax a little and enjoy this
pre-turkey time!

Hugs;

Pammie

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One CommentLeave a comment

  1. I get my mammogram every year. Also a check up every three months.


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