Sorting out Saturday

(2)

Still working on “The Afghan Project”

I am determined to conquer this project (daunting though it may be). I’m reminded, when doing this, of an expression heard when I was young: “It’s a poor workman that blames his tools” – well . . . what if the ‘materials’ are CRAPPY? Trying to make a silk purse out of a sow’s ear is about the gist of it. I’ve managed to put together one panel – I’m NOT proud of it: it’s sort of like Marilyn Monroe – big on the top & bottom, and curves in the middle – sigh. I’m trying to use the ladie’s already knit panels as much as possible (cutting out the dog slobber/chewed on bits). One of the problems, besides her AWFUL knitting skills, is the yarn itself – it’s FULL of knots! UGH! (sorry for the ranting – just frustrated). I was really upset about it yesterday and mentioned it to middle son who came up with a great solution for me. He said: “Mom, what is the COST of this project? If she isn’t paying you anything, you have nothing to lose!” That decided it for me: I’m going to give her the completed afghan and NOT ask for any payment, that way – if she doesn’t like it, we’re even. If she does and wants to compensate a little $$$, that’s OK, too. I’m doing my very best (which looks horrible – to me, anyway), she will end up with an afghan (of sorts) – which, I guess, is what she wanted in the first place. We’ll see . . .

Our weather is GORGEOUS today (for a wintery day); the sun is shining brightly, no new snow/rain/sleet, etc. and it’s in the mid 30’s, which for us lately, is WARM! I’m perfectly happy with sunny days – really lifts my spirits!

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

Belgian Chocolate Pie

1 tsp. instant coffee granules
2 tsp. hot water
1 (14 oz) can sweetened condensed milk
1 C. (6 oz) semisweet chocolate chips,
melted
1 C. heavy cream
1 (9 inch) chocolate graham cracker pie crust

In large bowl dissolve coffee granules in hot
water. Add sweetened cond. milk & melted
chocolate; stir until smooth. Chill 10 minutes.
In medium bowl, using elec. mixer on high
speed, beat cream 4-6 minutes until stiff
peaks form. Fold cream into chocolate mixture
then pour into pie crust. Cover & freeze at
least 6 hours or until firm. Makes 1 pie.

(recipe: mrfood.com)
———————————-

Pork Chop Casserole

1/4 C. flour
4 thick pork chops, rinsed &
left damp
3 T. vegetable oil
1 3/4 C. beef broth
1 (10 3/4 oz) can golden mushroom
soup
1 (6 oz) pkg. long-grain & wild rice mix
1 C. water

Preheat oven 350 degrees F.
Place flour in a shallow dish; add
pork chops & turn to coat completely.
In large skillet over medium heat, heat
oil. Brown pork chops 5-6 minutes per
side. Combine remaining ingredients in
a 9 X 13″ dish; mix well. Place browned
chops over mixture & cover with foil.
Bake 1 hour until no pink remains in
pork. Serves 4

(recipe: mrfood.com)
—————————————-
Oven-fried Drumsticks

1/4 C. flour
2 eggs
1/4 C. milk
1 C. fine dry bread crumbs
1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. dried basil
8 chicken drumsticks
3 T. butter

Preheat oven 350 degrees F.
Place flour in a shallow dish. In
a second shallow dish beat eggs
with milk, just until mixed. In a
plastic bag, mix together bread
crumbs & seasonings. Dredge
chicken in flour, 1-2 pieces at a
time, coating evenly. Dip floured
chicken into egg mixture, then
in bread crumb mixture; close bag
& shake to coat well. Place butter
in a large baking dish; melt in oven.
Arrange coated chicken in a single
layer over melted butter, turning
to coat both sides. Bake 25 minutes;
turn chicken & bake an additional
25 minutes until golden brown & no
pink remains. Serves 4

(recipe: mrfood.com)
———————————–
Harvest Pork Stew
(crockpot)

2 lb. boneless pork shoulder,
cut into 2″ pieces
1 (10 3/4 oz) can French
Onion soup
1/2 C. apple cider or apple
juice
3 large Granny Smith apples,
cut into thick slices (about
3 C.)
3 C. butternutsquash, peeled/
seeded/cut into 2″ pieces
2 medium parsnips, peeled/
cut into 1″ pieces (about 2 C.)
1/2 tsp. dried thyme, crushed

Stir pork, soup, cider, apples,
squash, parsnips & thyme into
a 6 qt. crockpot. Cover & cook
on Low 7-8 hours or until pork
is fork-tender. Serves 8

(recipe: allfreeslowcookerrecipes.
com)
———————————

Cake Mix Apple Pie Coffee Cake
(crockpot)

Apple Mixture:
1 (20 oz) can apple pie filling
1/2 tsp. ground cinnamon
3 T. brown sugar

Cake batter:
2 (9 oz, ea) boxes JIFFY yellow cake mix
2 eggs, beaten
1/2 C. sour cream
3 T. butter
1/2 C. evaporated milk
1/2 tsp. cinnamon

Spray insides of crockpot with nonstick
spray. In bowl, combine all ingredients
for Apple Mixture. Spread 1/2 of this onto
bottom of crockpot. In another bowl, mix
Cake Batter ingredients well. Spread half
of Cake Batter on top of Apple Mixture.
Top with remaining Apple mixture & end
with Cake batter, smoothing out as needed.
Cover & cook on High 2-3 hours.
When baked, turn off crockpot & let cake
cool with lid ajar 20 minutes.
To serve:
Invert cake onto a serving plate. Scrape any
remaining apple & spoon on top of cake.

(recipe: ourtableforseven.com)
————————————

Chicken & Wild Rice Hot Dish

1/4 C. unsalted butter
1/2 C. chopped yellow onion
1/4 C. flour
1 1/2 C. chicken broth
1 1/2 C. Half & Half
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. fresh grated nutmeg
1/4 C. dried mushrooms
3 C. diced, cooked chicken
2 T. chopped fresh parsley
3 C. cooked wild rice
1 C. grated brick Muenster or other
mild white cheese

Preheat oven 350 degrees F.
Heat butter in large skillet over medium
heat. Add onion; saute until it’s translucent,
5-7 minutes. Sprinkle on the flour; stir to blend
it in. Pour in chicken broth & Half & Half, bring
to a gentle simmer, whisking frequently. Simmer
gently 5 minutes, whisking often, then add salt,
pepper & nutmeg. Stir in dried mushrooms, chicken
& parsley. Lightly grease a 2 qt. casserole dish.
Spread wild rice on bottom; spoon in chicken
mixture. Sprinkle cheese on top. Bake 30 minutes
or until casserole is hot & bubbling. Serve hot

(recipe: Prairie Home Cooking)
—————————————

Easy Taco Beef Rigatoni

1 lb. ground beef
4 oz. taco blend shredded cheese
8 oz sour cream & onion dressing*
1 lb. rigatoni
1 C. salsa
about 2 tsp. taco seasoning mix

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions.
Brown ground beef; drain grease.
Drain pasta, return to pot. Add
sour cream/onion dressing to pasta &
mix. Add 2 oz. shredded cheese to pot;
mix well. Add ground beef; mix well. Spray
a large casserole dish with nonstick spray;
add casserole mixture to dish. Top with
remaining cheese; bake 20 minutes or until
cheese is melted.

*Poster used sour cream DIP or sour cream
with 1 pkt. onion soup mix combined

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

Peanut Butter Cup Brownies
Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

Remove from heat; let cool. In a bowl mix in with cocoa mixture:
2 cups sugar
1 tsp soda
2 cups flour
1 tsp salt
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F.
Spray or grease 40 mini-muffin cups.
Spoon batter evenly into muffin cups,
about 1 heaping teaspoon in each.
Bake 13 -15 minutes or until top is set&
toothpick inserted into center comes out
slightly moist.After brownies are out of the
oven, wait for centers to fall. This will happen
upon cooling. If not then tap the centers with
teaspoon, this will make a indent for peanut butter.


Peanut Butter filling:

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter.
While brownies are still warm spoon about half
teaspoon warm peanut butter into the center of
each brownie; top with chocolate chips and peanut
butter chips. Cool completely in pan. Remove from
pan and serve.

 

(recipe: Facebook)
======================

Hope you’re having a good
‘beginning of March’ day!

Hugs;

Pammie


 

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2 CommentsLeave a comment

  1. I love the little owl at the top!
    I think your son’s suggestion is spot on.

  2. At least you are working on your project i haven’t even picked mine up in two or three days. Carry on Lady Jane –you can do it!


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