Happy Friday!

It's Friday - I must Dance!

Too cute!

Yep, it’s Friday AND my dear husband’s 32nd birthday! Started out by making him coffee & a ham/green pepper/mushroom/onion/potato/cheese omelet with toast – that ought to ‘hold him’ for awhile. I’m planning his favorite dinner: Meat & Potato Pie and Banana Cake. Found the Meat & Potato Pie recipe on the side of a Campbell’s soup can a good 30+ years ago – it’s his favorite and so is the Banana Cake – that recipe I found ‘on line’ (never recorded the site) a good 12 years ago. Both recipes are good/tasty and hearty; the cake comes out really moist (I add banana flavoring, if I have it).

Our weather is still cooperating: around 25 degrees F., clear & a little sunny – not bad for driving. Am currently working on attempting to finish up the ‘borrowed yarn’ from the other Knit group – they are a 501C3 nonprofit group, so they do things MUCH differently than my group. They get donated yarn and then ‘loan’ it to you to make either hats/scarves/gloves/mittens – you sign it out much like a library book then turn in the finished projects – she has you sign a paper stating you will use the yarn for that purpose. At first I thought it a bit ‘odd’, but I’m getting used to the idea. Last meeting (Jan.) I took out 2 skeins of yarn and am STILL trying to use it all up! So far I’ve made two hats and a scarf (using a bit of my own yarn to stretch it further). Right now I’m looming a man’s hat using the last of the cream/brown variegated (mixed with my white) for the brim and the dark brown & my white for the body of the hat. It’s looking like there will STILL be some yarn leftover – have no idea what to do with that – not enough to make another hat/scarf and I DON’T do mittens/gloves. Oh well . . .

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

(knowing Sunday is probably Football, here’s more dips & appetizers)

Buffalo Chicken Pinwheels
(appetizers)

4 oz. blue cheese, crumbled
8 oz. whipped cream cheese,
room temp.
3 C. cooked chicken, shredded
1/2 C. Buffalo sauce
4-6 (burrito-size) flour tortillas

In bowl combine blue cheese &
cream cheese. In separate bowl
combine chicken & Buffalo sauce.
Lay one tortilla on a plate & spread
an even layer of blue/cream cheese
mixture all the way to the edges (about
2-3 T.). Spread out about 2 T. chicken
mixture on top then, starting on the
edge, roll it up. Place roll on a plate
& repeat until all ingredients have
been used up. Refrigerate at least
1 hour. Slice off tortilla ends & set
aside. Slice roll into 1 inch thick pin-
wheels & serve. (You can eat the
‘ends’ – why waste them?)
Serves 10

Note; These can be made 1 day ahead
& kept refrigerated.

(recipe: realhousemoms.com)
———————————-
Layered Nacho Dip

8 oz. cream cheese, softened
8 oz. sour cream
1/2 T. taco seasoning
1 (15.5 oz) jar salsa
1 1/2 – 2 C. shredded Mexican-
4 Cheese
tortilla chips – for dipping

Place cream cheese in a bowl & mix
until smooth. Add sour cream & taco
seasoning; mix until well combined.
Spread mixture evenly on bottom of
a glass baking dish; top with salsa &
shredded cheese. Chill until cheese
firms a bit; about 30 minutes. Serve
with tortilla chips.

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

Cheesy Hashbrown Taco

Casserole
(crockpot)

1 lb. ground beef
1/2 C. diced green bell pepper,
divided
1/2 C. diced red bell pepper,
divided
1/2 C. whole kernel corn
1 pkg. dry taco seasoning
1 (10.5 0z) can tomato soup
1 (3 oz) pkg. cream cheese
1/2 C. chopped onion, divided
2 C. Mexican-style shredded
cheese, divided
1 tsp. salt
1/2 tsp. pepper
1/2 of (30 oz) bag frozen hash
brown potatoes, thawed

Preheat oven 350 degrees F.
Spray  2 or 2 1/2 qt. oblong
casserole dish with nonstick spray.
Brown ground beef & onion in heavy
skillet over medium-high heat; drain &
reduce heat. Add undiluted tomato
soup, corn & cream cheese; stir until
well combined (no chunks of cream
cheese visible). Stir in taco seasoning &
1 C. shredded cheese; pour into prepared
pan, spreading mixture evenly on bottom.
In a separate bowl, combine defrosted
hash browns, peppers, salt/pepper &
remaining 1 C. shredded cheese. Top
beef mixture with potato mixture, pressing
down slightly. Bake 30-35 minutes until
topping is browned & crispy on top.
Serves 6

(recipe: makeatmidnite.com)
——————————————

Brown Sugar Snack Cake

1 1/2 C. Bisquick mix
1 (16 oz) pkg. light brown sugar
4 large eggs, lightly beaten
1 tsp. vanilla
1 C. flaked coconut
1 C. chopped pecans (optional)

Preheat oven 350 degrees F.
Stir Bisquick & brown sugar together;
add eggs & beat with a spoon until
blended. Stir in vanilla, coconut &
nuts (if desired). Lightly grease a
9 X 13 pan & pour in batter. Bake
30 minutes until a wooden toothpick
inserted into center comes out clean.
Cool in pan on wire rack. Cut into
squares.

(recipe: mrfood.com)
————————————
How to BAKE Bacon

packaged sliced bacon

Preheat oven 400 degrees F.
Line a rimmed baking pan (jelly roll pan)
with foil or parchment paper; arrange
bacon in a singe layer on pan. Bake
17-25 minutes until bacon is cooked to
your liking.*
When bacon is crispy, carefully remove
pan from oven, making sure not to spill
bacon grease; transfer bacon to a paper
towel lined plate to drain. (If you want
to save the bacon grease, pour it into
a heat-safe container).

*Bacon can take various times to cook;
start checking as early as 8 minutes.

(recipe: yuummly.blogspot.com)
——————————————-

Bacon Jalapeno Nachos

Nachos:
4 C. tortilla chips
2 C. shredded Cheddar cheese
1 C. creamy jalapeno sauce (below)

Creamy Jalapeno Sauce:
2 T. butter
2 T. flour
1/4 tsp. salt
pepper, to taste
1 1/2 C. milk
8 oz. Jalapeno Cheddar cream cheese
1 C. chopped, cooked bacon
(optional: additional sliced jalapeno,
chopped)

Prepare Sauce:
Melt butter in small saucepan over
medium heat; whisk in flour, salt
& pepper. Add milk & cook, stirring,
until mixture it thickened & bubbly.
Continue stirring & cook 1 minute
more. Remove sauce from heat & stir
in cream cheese until completely
melted. Add bacon; continue to
stir to combine.

Preparing Nachos:

Preheat oven 375 degrees F.
Spread tortilla chips in small baking pan.
Top with Cheddar cheese & bake 8-10
minutes. Remove from oven & top with
hot creamy jalapeno sauce. Top with
additional jalapeno pieces, if deaired.

(recipe: realhousemoms.com)
——————————

Cheesy Cornbread & Chili Bake

2 T. vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 lb. ground beef
1 (28 oz) can crushed tomatoes
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 (16 oz, ea) cans red kidney
beans, rinsed & drained
1 (8 1/2 oz) box corn muffin mix
1 C. (4 oz) shredded Mexican-blend
cheese

Preheat oven 375 degrees F.
In large pot over medium-high heat
heat oil; saute onion & garlic minutes
or until tender. Add ground beef; brown
8-10 minutes until no pink remains; drain
off grease. Add remaining ingredients
except muffin mix & cheese. Cover &
simmer over low heat 20-25 minutes
or until thickened. Spray a 9 X 13 baking
dish with nonstick spray. Spoon chili into
prepared dish. Prepare muffin mix accordg
to pkg. directions; stir in cheese. Spread
mixture over chili. Bake 20 minutes or until
a toothpick inserted into center comes out
clean. Cool slightly & serve. Serves 8

(recipe: mrfood.com)
====================

(almost forgot: here’s the two recipes I mentioned
above):
Meat & Potato Pie

Meatloaf:
2 lb. ground beef
1 small chopped onion
1/2 – 3/4 C. dry breadcrumbs
1 egg
garlic powder
salt/pepper, to taste
dash Worcestershire sauce

about 4 C. cooked mashed
potatoes

1 (8 oz) pkg. shredded Cheddar
cheese (I use Sharp)

Preheat oven 350 degrees F.
Place all meatloaf ingredients
in bowl & knead together until
well mixed. Place in a greased
9″X 13″ pan. Bake 1 hour – drain
grease. Frost top of meatloaf
with cooked mashed potatoes
then sprinkle top of potatoes
with shredded cheese. Return
to oven for about 15 more
minutes, enough to melt the
cheese.
(this is a ‘rough’ recipe – I haven’t
used a real ‘written recipe’ making
this in a good 30 years!)
=================
Banana Cake & Cream Cheese
Frosting

Cake:
1 C. sugar
2 C. flour
2 tsp. baking soda
1/2 C. water
2 very ripe, mashed bananas
pinch salt
1 C. mayonnaise (I use Miracle Whip)

Preheat oven 350 degrees F.
Lightly grease (or spray) two 9″
round cake pans or one 9″ X 13″.
Combine all cake ingredients & mix
well. Pour into prepared pan(s). Bake
about 45 minutes until a wooden
toothpick inserted into center comes
out clean. Remove from oven & allow
to cool completely before frosting.

Cream Cheese Frosting:

4 oz. cream cheese, softened
1/2 very ripe mashed banana
1/2 C. softened butter
2 C. powdered sugar
1 tsp. vanilla

Beat cream cheese, butter &
banana together until smooth.
Gradually add sugar & vanilla;
mix well then frost cake.
=====================

Hope you’re having a good day –
relax a little, put your feet up &
remember to ENJOY this day –
it’s the only one like it you’ll
ever get!

Hugs;

Pammie

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One CommentLeave a comment

  1. That picture makes me want to stretch my arms and dance too. I’m going to make the Banana Cake and freeze part of it. Wish Hubby a Happy birthday for me. I have to make my chip dip for Courtney’s party tomorrow so I’ll be in the kitchen for a bit.


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