Happy Friday the 13th!

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Latest baby blanket  half-way done!

In case you might be interested in this pattern, here it is:

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Red Heart “Wild Waves” Afghan

http://www.redheart.com/files/patterns/pdf/SB711_001.pdf

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Today is another ‘chiller’ day; 12 degrees F. out there with a wind chill of minus 1. Husband informed me it’s supposed to be this cold through Sunday – oh, joy . . . 80% chance of snow tonight and the HIGH expected Sunday of 1 degree BELOW ZERO! Oh, goody! This is when we thank the Lord for a warm house, warm clothing, food in the fridge & pantry, a car that runs, etc. It’s time to count the little (and sometimes BIG) blessings, folks – they’re out there, those blessings. Sometimes we tend to forget about them, but they’re there giving us blessings. I, personally, like to thank the LORD for all He’s done for me, my family & friends. We’ve been through a lot but His blessings never cease.

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Crockpot Steak & Gravy

2 – 2 1/2 lb. flat iron steak
1 oz. pkg. onion soup mix
1/4 C. water
1 (10 3/4 oz) can cream of mushroom
soup

Cut steak into serving sized pieces;
place in crockpot. Add soup mix, water &
soup; mix well. Cover & cook on Low 6-8
hours.

(recipe: recipesthatcrock.com)
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Oven-Fried Cornflake Chicken


2 eggs, slightly beaten
1/4 C. milk
2 1/2 C. cornflake crumbs (crushed but
not pulverized)
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (3 lb) chicken, cut up
5 T. butter, melted

Preheat oven 350 degrees F.
Mix together eggs & milk in shallow dish.
Mix cornflake crumbs, salt & pepper in
separate dish. Dip chicken pieces first in
egg mixture, then dredge in crumbs to
coat evenly. Arrange chicken pieces in
greased 9 X 13 pan; drizzle with melted
butter. Bake, uncovered, 1 hour. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)
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Broccoli, Ham & Mozzarella Bake

4-6 C. very small broccoli florets, blanched
about 2 minutes, then drained well
1-2 C. diced ham
1 C. mozzarella cheese, shredded
1/3 C. thinly sliced green onion (optional)
8-10 eggs, well beaten
1 tsp. black pepper
1/2 tsp. salt
sour cream, for serving

Preheat oven 375 degrees F.
Grease a 9 X 13 baking dish. Bring medium-
sized pot of water to boil; cook broccoli 2
minutes, then pour into a colander; let drain
well. Layer broccoli, ham, mozzarella & green
onions in casserole dish. Season with salt &
pepper; pour beaten egg over all. Use a fork
to ‘stir’ mixture just until all ingredients are
coated with egg. Bake 35-45 minutes or until
all mixture is set & top is starting to lightly
brown (check after 30 minutes). Serve hot,
with sour cream, if desired. Serves 8

(recipe: Kalyn’s Kitchen)
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Wild Berry Oatmeal Cheesecake Muffins


1 C. old fashioned oats
1 C. buttermilk*
1 (8 oz) pkg. cream cheese, softened
1/4 C. granulated sugar
3 T. orange zest
1 C. flour
3/4 C. packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/4 C. butter, melted
1 C. fresh or frozen mixed berries

Preheat oven 350 degrees F.
Combine oats & buttermilk in small bowl;
let stand 10 minutes. Beat cream cheese,
granulated sugar & zest with mixer until
blended; set aside. Mix flour, brown sugar,
baking powder, baking soda & salt in large
bowl. Add egg & butter to oat mixture; stir
until well blended. Add to dry ingredients;
stir just until moistened. Gently stir in berries.
Spoon half of batter evenly into 12 muffin
cups lined with extra-large or giant paper
liners, (SEE NOTE BELOW) filling each liner half
full; top each with 2 T. cream cheese filling.
Cover with remaining batter. Bake 25-27
minutes or until toothpick inserted into center of
muffin comes out clean. Makes 12 muffins.

NOTE: The extra-large muffin pan liners are
needed to hold all the batter in the muffin
pan cups. IF you don’t have extra-large or giant
liners, spoon batter into 16 paper-lined muffin
cups instead. Bake 23-25 minutes or until
toothpick inserted into center of muffin comes
out clean.

*Replace buttermilk with sour milk. Mix
1 T. lemon juice or white vinegar and enough
milk to equal 1 cup in a glass measuring cup.
Stir & let stand 5 minutes before using.

(recipe: Kraft foods)
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Mini-Cheesburger Bundles

(appetizer)

1 1/4 lb. ground beef
1 T. steak sauce
1 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
4 green onions, finely chopped (about 1/2 C.)
flour
1 (17.3 oz) pkg. Pepperidge Farm Puff
Pastry sheets (2 sheets), thawed accordg.
to pkg. directions
12 slices (1 inch square, ea) Havarti or Cheddar
cheese, about 1/4 ” thick

Preheat oven 350 degrees F.
Mix beef, steak sauce, seas. salt, pepper &
green onions in medium bowl. Shape mixture into
12 (2 inch) patties. Cook patties in 12″ skillet over
medium-high heat 10 minutes or until well browned
on both sides. Remove from skillet & let cool to
room temperature. Lightly grease or line a baking
sheet with parchment paper. Sprinkle work surface
with flour; unfold 1 pastry sheet onto floured surface.
Roll pastry sheet into a 10″ square. Cut sheet into 6
(about 3 X 5 in) rectangles. Repeat with remaining
sheet to make 12 rectangles in all. Place 1 patty
in center of each pastry rectangle & top each with
1 cheese slice. Fold corners of pastry over filling &
twist corners to seal. Place pastries on prepared
sheet. Bake 20 minutes or until pastries are golden
brown.Serves 12

(recipe: recipelion.com)
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Shipwreck Casserole
(also known as Dinner in a Dish)
(also Crockpot)

1 1/2 lb. ground beef
kosher salt
ground black pepper
1/2 tsp. garlic powder
1 C. chopped onion
3 large baking potatoes, peeled/
sliced thin or diced*
2 C. thin sliced carrots
1/4 C. celery, diced small
1/2 C. diced bell pepper
2 C. cooked rice (optional)
1 can tomato soup – undiluted
1 soup can warm water
1 tsp. dried Italian seasoning
Cajun seasoning (optional)
1 1/2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Butter 9 X 13 baking dish; set aside.
Brown ground beef; season with
salt, pepper & garlic powder; drain.
Layer casserole dish with onions on
bottom, potatoes; sprinkle lightly
with seasoning salt (or salt & pepper).
Top with carrots, celery & bell pepper;
sprinkle with salt & pepper. Top with
cooked rice (if using), then ground beef.
Whisk together soup, soup can water &
Italian seasoning until blended; pour over
casserole evenly. Sprinkle lightly with
Cajun seasoning (if using). Cover with
foil & bake 1 hour. Remove foil, sprinkle
top with Cheddar cheese & return to
oven until cheese has melted.
Serves 4-6

*Can substitute frozen, thawed hash
brown potatoes, thawed tater tots or
canned,sliced new potatoes. Can also
use frozen thawed sliced carrots.

Crockpot:
Layer ingredients in crockpot, seasoning
each layer. Top with soup mixture, cover
& cook on Low 4-6 hours or 3 hours on
High (until potatoes & other veggies are
cooked through).

(recipe: deepsouthdish.com)
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Salted Caramel Popcorn

1/2 C. unpopped popcorn kernels
(about 16 C. popped corn)
1 C. salted butter
1 C. light brown sugar
1/3 C. light corn syrup
1 1/2 – 2 tsp. kosher or sea salt, divided

Preheat oven 300 degrees F.
Line a large baking sheet with parchment
paper or a silicone mat; set aside.
Pop popcorn kernels using air popper, into
a large bowl. In small saucepan, melt butter,
brown sugar, corn syrup & 1 tsp. salt together
over medium heat; bring to boil – boil 4
minutes without stirring. Pour caramel mixture
over popcorn & stir to coat evenly. Pour popcorn
into lined pan, sprinkle remaining salt on top
(1/2 tsp – 1 tsp depending on your personal
taste preference) & place in oven. Bake 30
minutes, stirring every 10 minutes. Allow
popcorn to cool on a parchment-lined counter.
Makes about 16 C. caramel corn.

Note: You can add in 2 C. chopped nuts to
un-coated popcorn if desired; coat with caramel
as in recipe.

(recipe: cookiesandcups.com)
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Crockpot Tomato/Tortellini Soup

1 qt. vegetable stock
2 (28 oz, ea) cans ground, peeled
tomatoes
a few Parmesan cheese rinds (optional)
1 large bay leaf
3/4 C. fresh basil, roughly cut
1 1/2 tsp. fresh thyme (or 3/4 tsp. dried)
3 T. olive oil
1 C. diced celery
1 C. diced onion
1 1/2 C. diced carrots
1 T. chopped garlic
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. paprika
pinch red pepper flakes (optional)
4 T. tomato paste
1/2 C. white wine (or water)
3/4 C. freshly ground Romano cheese
1/2 C. heavy cream
2 T. butter (optional)
1 (12 oz) pkg. frozen cheese-filled
tortellini
1 (8 oz) pkg. baby spinach, fresh, stems
removed & chopped (or frozen may be used
if fresh is not available)

Using 4 qt or larger crockpot, place stock,
tomatoes, cheese rinds, bay leaf, basil &
thyme in crockpot. Set to High. In large
skillet heat oil over medium-high heat.
Add celery, onions & carrots; cook 3-4 minutes
until almost soft. Add garlic, salt, pepper,
paprika & pepper flakes; cook 1 minute. Add
tomato paste & cook 2 minutes, being
careful not to burn. Add wine (water) to
deglaze skillet. Pour this mixture into crockpot
& stir. Cover & allow to cook 4-6 hours.

After cooking time is up, remove cheese rinds &
bay leaf; discard. Place mixture in blender in
batches & puree until smooth then pour into
crockpot.  Add Romano cheese, cream & butter;
stir with a spoon to combine. Taste & add more
salt/pepper, if desired. Add frozen tortellini & cook
until fully cooked (approx. 10 minutes) then add
spinach. Continue cooking just until spinach has
wilted into soup (1-2 minutes). If soup is too
thick, dilute with more cream or vegetable stock.
Serves 8-10

(recipe: afamilyfeast.com)
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Hope you have a nice, cozy, WARM day –
remember to do something ‘special’ for
yourself or someone else today; it’s a
good way to ‘un-jinx’ this goofy calendar
day (by the way, there’s another one coming
up NEXT month!) I don’t remember Friday
the 13th coming up in two months in a row
before – do you? (maybe I just never noticed).

Hugs;

Pammie

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One CommentLeave a comment

  1. The Baby afghan is beautiful.


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