Gorgeous Day – YAY!

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Finally I can put out the little painted houses!

Yesterday found me ‘sprucing up’ the little houses (had to throw 1 away – it had just seen too many days); no problem-they sell for $1.00 at JoAnn’s (unpainted) and I find it relaxing just messing around painting them! It’s over 70 degrees F. out, nice breeze, super sunny and the birds are singing (we opened the windows!) – YAY – my FAVORITE type of day!

The new Knit/Crochet site is going well – so far 31 people have signed up. Took me awhile today to figure out just how to totally close down the MeetUp.com site but that’s now done. (Hope I don’t get in trouble – while doing that I got a pop up suggesting I send notices to the group announcing the site’s demise, so I did. There was room for a comment so I put the new site address in that space! Free advertising, me thinks!) It’s going to take me awhile to figure out all that the GROUPS setting has to offer over at Facebook. I know you can have multiple chats at once, announce events, post photos, but other than that, I’m not sure YET! (something ‘else’ to keep me busy, right? As If I don’t have enough already!) Today I’m attempting to finish up the next edition of the special needs group’s newsletter for May/June (YES  – I KNOW it’s already MAY! I’m thinking this edition won’t get mailed until Monday – we’ll see.) Sometimes we just get to a place where there’s not a lot to put IN the edition! Oh well – we ‘plod’ on, right?

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

 Old Fashioned Peanut Butter Pie

1 (9″ deep dish) pie shell
1 C. powdered sugar
1/2 C. peanut butter
2 C. milk
2/3 C. sugar
dash salt
1 tsp. vanilla
3 eggs, separated
4 T. corn starch
1/4 C. sugar (for meringue)

Preheat oven 325 degrees F.
Bake empty pie shell accordg. to pkg
directions. In small bowl cut peanut
butter into powdered sugar with a fork
until mixture is crumbly. Place half of
mixture into baked pie shell, reserve
remainder. In large saucepot, put egg
yolks, milk, 2/3 C. sugar, vanilla, salt &
cornstarch. Cover & cook over medium
to medium-low heat until thick, stirring
constantly. Pour mixture over peanut
butter in crust. Beat egg whites until
foamy; add sugar & continue beating
until soft peaks form. Spread gently
over top of pie, being careful to seal
edges. Sprinkle remainder of peanut
butter crumbles over pie. Bake 30
minutes. Refrigerate pie for several
hours before serving.

(recipe: southernplate.com)
————————————

Golden Crusted Baked Chicken

2 stalks celery
1 C. mayonnaise
1 tsp. celery salt
1/4 tsp. ground black pepper
2 T. melted butter
1 C. potato flakes (instant potatoes)
3/4 C. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. kosher salt
2 tsp. paprika
4-5 lb. cut up chicken pieces, bone-in &
skin-on

Preheat oven 425 degrees F.
In food processor puree celery to almost
a liquid (2 stalks should yield about 1/2 C.
puree); pour into large bowl & add
mayonnaise, celery salt, pepper & melted
butter; whip to combine & set aside.
In another large bowl blend potato flakes,
Parmesan, garlic powder, salt & paprika;
set aside. Line a sheet tray with foil. Rinse
& pat dry chicken pieces. One at a time,
dip them in celery puree/mayo mixture,
then potato flake mixture – set on prepared
pan, skin side up. Discard any leftover
coating. Lightly spray tops of each piece
with nonstick spray. Bake 35-40  minutes
until golden brown & cooked through.
Serves 4-6

(recipe: afamilyfeast.com)
———————————–
Mac & Pea Salad

1 (16 oz) box dry elbow macaroni
4 C. fresh or frozen green peas
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1 C. chopped pimentos with juice
1 C. Miracle Whip salad dressing
3 C. American cheese, cubed small
1 T. chopped parsley
2 tsp. salt
2 tsp. black pepper
dash cayenne pepper

Cook macaroni accordg. to pkg. directions;
drain then rinse with cold water, set aside.
(If you are using fresh peas, shell peas then
blanche 3 minutes; drain & cool in ice cold
water). In large bowl add cooked macaroni,
peas, onion, bell pepper, Miracle Whip,
pimentos & cheese; mix well. Add seasonings
& mix well. Chill at least 4 hours before
serving (better if chilled overnight – the longer
it sits, the better it gets).

Options:
Mayonnaise can be substituted for Miracle Whip
Mayonnaise can be mixed half & Half with sour
cream or plain Greek yogurt
Red onion, or chopped green onions can be
substituted for yellow onion
Ham, bacon or cured smoked sausage can
be added

(recipe: mizhelenscountrycottage.com)
————————————–

Southwest Chicken Soup

3 C. cooked chicken, chopped
2 T. butter
1 yellow onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded/chopped
1 C. green chilies, chopped
2 C. whole kernel corn
3 C. chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried cilantro
1 tsp. salt
1 tsp. black pepper
1 (10 oz) can Ro*Tel original
tomatoes w/chiles
1 C. Half & Half
1 1/4 C. Cheddar cheese, grated

In heavy stew pot add butter, onion,
garlic, chiles & corn; cook until onion
is clear. Add chicken, Ro*Tel & all
seasonings; mix well & simmer 3
minutes. Add broth, Half & Half,
jalapeno & 1 C. cheese; mix well. Cook
on Low heat, stirring until cheese has
melted, then cook 30 minutes until all
ingredients have blended & are hot.
(If soup is too thick, add a little more
broth or water) Garnish with 1/4 C.
Cheddar cheese.

(recipe:mixhelenscountrycottage.com)
—————————————–

Chicken Lazone

comment by poster:
This is so good! My family loves this
dish. You’ll want to drink the sauce,
it’s that good


2 lb. chicken breast (skinless & cubed)
1 tsp. kosher salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
3 fresh red cayenne peppers
(optional)
4 T. butter, divided
1/2 C. heavy cream

Mix seasonings in small bowl; rub
mixture on chicken pieces to coat
well. Heat 2 T. butter in large
skillet over medium heat; brown
chicken on all sides about 2 minutes
per side. Add cream to skillet & turn
heat to medium-low. Simmer until
chicken is done, stirring sauce occasionally
& flipping chicken over halfway through
cooking time. (If you are using chicken
thighs add another 5 minutes per side).
When chicken is done & sauce has been
reduced & thickened, add remaining
2 T. butter. Once butter has melted, stir
into sauce. Serve chicken topped with sauce
& 3 fresh red cayenne peppers to decorate
(optional).

(recipe: thinkarete.com – Facebook)
—————————

Fruit Salad

1 (29 oz) can peach slices, undrained
1 (20 oz) can pineapple chunks, undrained
1 (3 1/8 oz) box dry instant vanilla pudding
mix
1 lb. strawberries, stemmed/quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes
1-2 T. sugar (optional)

In large bowl combine peaches, pineapple
& vanilla pudding mix (including juice from
cans); mix well until pudding is dissolved.
Stir in strawberries, banana, blueberries,
grapes & sugar (if desired) Chill.

(recipe: Maria McWhinnie-Facebook)
————————————-

Grandma’s Salisbury Steak Casserole
(crockpot)

1 (10.75 oz) can French onion soup
1 1/2 lb. ground beef
1/2 C. dried bread crumbs
1 egg
salt/pepper, to taste
1 (1 lb) bag frozen hash browns, thawed
1 (1 lb) bag frozen broccoli/green beans/
onions & peppers, thawed
1/4 C. ketchup
1/4 C. water
1 T. Worcestershire sauce
1/2 tsp. yellow mustard
1 T. flour
1 T. butter, softened
2 T. heavy cream

IN bowl mix half of soup with beef,
bread crumbs, egg, salt/pepper –
shape into 6 or 8 patties. Add patties
to large skillet; brown on both sides
over medium-high heat; pour off/
discard excess fat. Spray crockpot
with nonstick spray. Spread hash
browns over bottom of crockpot;
top with frozen vegetable mix.
Arrange browned meat patties
over veggies. Using soup can, mix
remaining soup together with ketchup,
Worc. sauce & mustard. Add butter
& flour to a small bowl; mix into a
paste then whisk in heavy cream.
Add flour mixture to soup can & whisk
to combine. Pour mixture over patties.
Cover & cook on Low 8 hours.

(recipe: recipelion.com)
————————————

Vegetarian Black Bean Pasta

9 oz. uncooked whole wheat fettuccine
1 T. olive oil
1 3/4 C. sliced baby portobello mushrooms
1 garlic clove, minced
1 (15 oz) can black beans, rinsed/drained
1 (14.5 oz) can diced tomatoes, undrained
1 tsp. dried rosemary, crushed
1/2 tsp. dried oregano
2 C. fresh baby spinach

Cook fettuccine accordg to pkg. directions.
In large skillet heat oil over medium-high
heat. Add mushrooms; cook & stir 4-6
minutes; add garlic – cook 1 minute longer.
Stir in black beans, tomatoes, rosemary &
oregano – heat through. Stir in spinach
until wilted. Drain fettuccine; add to bean
mixture & toss to combine. Makes 6 servings.

(recipe: tasteofhome.com)
=====================

Hope you’re having a GREAT day! Checking
our local weather, looks like we’re in for a
dry weekend – no thunderstorms until
Monday sometime – that’s good! We DO
need the rain, the flowers/blooming bushes
really could use some. It is SO nice to see all
the beautiful COLOR outside and hear all
the different birds. Around here you can
hear robins, cardinals and red-winged black
birds (love their calls!). Spring is FINALLY
here! YAY!

Hugs;

Pammie

 

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Published in: on May 1, 2015 at 1:11 pm  Comments (2)  
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2 CommentsLeave a comment

  1. How pretty!

  2. Hey I might be looking for a house to rent. Are any of your lovely ones available (just kidding) i think I’ll try the fruit salad recipe. Have a great day!!


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