Rain, Rain – GO AWAY!

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I knew we were supposed to get some rain soon –  just didn’t expect it to come while I was out & about doing some errands. It was overcast when I left the house, a little more after leaving first stop but when I went to come out of the grocery store I noticed there were quite a few people pointing to the windows & parking lot – IT WAS POURING! Add a few dashes of thunder and it didn’t look like I was going to make a quick dash to the car without getting totally soaked. I joked with the cashiers that maybe I should go peruse the aisles again to see what else I could buy – little did I know. Rain let up a bit so I got on my way; it was only as I was parking at the drug store that my mind flashed back to the ONE reason I’d gone to that particular grocery store – Mountain Dew was on sale and we were totally out! Sigh . . . finished at drug store and did an end-run back to the grocery for pop. When I came out the second time the rain had stopped – sun peeping out – oh well . . .

Our gas prices are still kind of ‘up there’: $2,69/9 – was very glad to be able to use the 30 cents off per gallon coupon from KMart, good at Speedway – I was almost on empty and it really made me feel good knowing I paid $2.34/9 instead of their $2.64/9 the other day.

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

Cranberry Salad

1 (12 oz) pkg. fresh cranberries,
minced fine*
2 C. sugar
1 (8 oz) can crushed pineapple
and juice
1/2 C. walnuts, chopped
1 (16 oz) pkg. miniature marshmallows
1 pint heavy whipping cream

*Mince cranberries using a hand-blender
or food processor. In a bowl mix first 4
ingredients & refrigerate at least 1 hour
or overnight.  Whip cream until it forms
peaks. Add marshmallows to cranberry
mixture until thoroughly mixed in. Slowly
fold in whipped cream. Refrigerate until
ready to serve.

(recipe: Mike Suddaby-Facebook)
——————————–

 Tasty Taco Zucchini Boats

4 large zucchini
1/2 C. salsa
3/4 lb. ground beef
1 T. minced onion
1 tsp. garlic powder
4 oz. tomato sauce
1 small red bell pepper,
seeded/diced
1/2 T. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt/pepper
sliced green onion (garnish)
chopped cilantro (garnish)

Preheat oven 350 degrees F.
Bring large pot of water to boil;
slice zucchini lengthwise & drop in
boiling water 2 minutes. Remove
from water carefully using tongs &
place on paper towels to dry & cool.
Once cooled, use a spoon or melon
baller to remove insides of zucchini.
In bottom of 9 X 13″ baking dish add
salsa, spread out & nest cooled
zucchini on top of salsa. Brown ground
beef with minced onion & garlic powder;
drain & return to pan. Stir in tomato
sauce, diced bell pepper, chili powder,
ground cumin, garlic powder, onion
powder & some salt/pepper; bring to
a simmer then remove from heat.
Spoon taco meat from pan into
scooped-out zucchinis. Bake
10-15 minutes. Garnish tops with
green onion & cilantro (if using).

NOTE: You can also place the scooped
out insides of the zucchini in a bag &
freeze to use for zucchini bread or muffins.

(recipe:tiphero.com)
————————————

Spaghetti Carbonara

1 (1 lb) pkg. spaghetti, uncooked
8 slices bacon, cut into 1 inch pieces
1 onion, finely chopped
4 oz. cream cheese, cubed
1/2 C. zesty Italian salad dressing
3 T. grated Parmesan cheese

Cook spaghetti accordg. to pkg. directions,
omitting salt. Cook & stir bacon & onions
in large skillet over medium-high heat
8 minutes until bacon is crisp & onions
are tender. Remove from skillet; drain –
wipe skillet with paper towel. Drain
spaghetti; immediately add to skillet
with bacon mixture & all remaining
ingredients. Toss until cream cheese is
completely melted & mixture is well
blended. Serves 8 – 1 C. each

Note: Pasta needs to be really hot in
order to melt the cream cheese; it
should be added to the skillet
immediately after draining it.

(recipe: kraftrecipes.com)
—————————

Honey Jalapeno Drop Biscuits

1/4 C. honey
1/2 C. sour cream
1/2 C. buttermilk
1 large egg
1 C. fine cornmeal
1 T. sugar
1-2 jalapenos, chopped/seeded
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 C. flour
12 T. (1 1/2 sticks) cold unsalted
butter, cut into cubes

In large bowl whisk together honey, sour
cream, buttermilk, egg, cornmeal, sugar
& jalapenos (you can add a few jalapeno
seeds for more heat). Add baking powder,
baking soda, salt & flour to *food processor
& pulse 3-4 times to combine. Scatter
the butter over the flour mixture & pulse
until mixture resembles coarse crumbs,
about 8-12 pulses then pour into honey/
cornmeal mixture. Stir until just combined,
do not overmix. Chill dough 20 minutes
(may chill up to 2 hours).
Preheat oven 350 degrees F.
Drop dough by 1/4 C. balls onto a baking
sheet lined with parchment paper or a
nonstick mat. (chill any dough that is not
currently being baked). Bake 9-11 minutes
or until biscuits are lightly golden.
Immediately remove biscuits to a cooling
rack. Serve with softened butter. Makes
20-22 biscuits.

NOTE: Do not use any buttermilk substitutes
or the biscuits will spread out when baking.

*If you do not have a food processor, add to
a medium bowl & cut in butter using two
forks or a pastry cutter

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

 Peanut-Mango Coleslaw

3/4 C. mayonnaise
2 T. zesty Italian salad dressing
1 (14 oz) pkg. coleslaw blend
(cabbage slaw mix)
1 fresh mango, peeled & chopped
1/4 C. chopped fresh cilantro
1/4 C. finely chopped red onion
1/4 C. dry roasted peanuts

Mix mayonnaise & salad dressing
in large bowl until blended. Add
all remaining ingredients (except
nuts); mix lightly. Refrigerate
1 hour. Serve topped with nuts.
Serves 12 (1/2 C. each)

(recipe: kraftrecipes.com)
————————–

Crockpot Sausage/Cheese Dip

1 (16 oz) pkg. sausage
2 (15 oz, ea) cans diced tomatoes
with green chiles
1 (16 oz) pkg. Velveeta, cubed

Cook sausage & drain. Add sausage,
cheese & tomatoes to crockpot; stir
until combined. Cook on Low 4 hours,
stirring occasionally. Serve with veggies
& chips for dippers. Serves 6

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

Orange Chicken

1 egg
1/3 C. orange juice
1 to 1 1/2 C. herb-seasoning
stuffing mix, crushed
1 1/2 tsp. paprika
1 T. grated orange peel
1 tsp. salt
8 boneless skinless chicken breast
halves
6 T. butter, melted
orange slices, optional

Preheat oven 375 degrees F.
In shallow dish beat egg, add orange
juice. In another bowl combine stuffing
mix, paprika, orange peel & salt. Dip
chicken into egg mixture then into
crumbs, turning to coat well. Pour
butter into a 9 X 13″ pan, & move
around to coat bottom of pan. Place
chicken in pan, turning once to butter
both sides. Bake, uncovered, 45 minutes
or until chicken is tender & juices run
clear. Garnish with orange slices when
serving, if desired. Serves 4-6.

(recipe: tasteofhome.com)
—————————–

Apple Pie Muffins

Topping:
1/2 C. brown sugar
1/3 C. flour
1 tsp. apple pie spice*
2 T. butter, melted

Muffins:
1 C. milk
1 tsp. apple cider vinegar
1 egg
1/2 C. butter, melted
1 C. brown sugar
2 1/4 C. flour
1/2 tsp. salt
2 C. diced apples (2-3 medium or
4 small)
12 tsp. Caramel ice cream sauce

Preheat oven 375 degrees F.
Line muffin tin with paper liners or
spray generously with nonstick spray.
In small bowl mix topping ingredients
until a coarse sand-like consistency.
In large bowl whisk together milk,
vinegar, egg & butter until well
combined; stir in sugar & mix
lightly. Add flour, baking soda, salt &
apples just until combined – do not
over mix. Using a large cookie or
ice cream scoop, divide batter into
tin filling each well. Drizzle 1 tsp.
caramel sauce on top of each,
using a knife to swirl into batter
then top with topping. Bake
20-25 minutes until firm to the
touch. Remove from oven & let
cool 10 minutes before serving.
Makes 12

*Apple Pie Spice: (in case you
don’t have any – makes a lot)
4 tsp. ground cinnamon
1 tsp. ground cardamom
2 tsp. ground nutmeg

In small bowl combine spices;
store in sealed jar

(recipe: Courtney Luper – Facebook)
==================

Still working on the purple/white crocheted
Granny Squares – have 26 done now (that’s
almost 3 rows: 10 squares per row = 26 inches
wide). Not sure just how many squares all
this donated yarn will make but I’m just going
to keep on making them and then see how
big a baby blanket I can make. If it looks like
I’ll be short some, I’ll just make plain white
ones to place among the others. Do you ever
have this problem: you have too many ideas/
projects that you want to work on and not
enough time? In re-packing the extra donated
yarn from last Tuesday I ran into another bag
of baby yarn – enough to probably make a
good-sized blanket. It’s a rather odd yarn – has
little bumps every 1/4″ inch or so – I ‘was’ going
to pass on it but now I’m thinking maybe I’ll
‘try’ it out using big knitting needles and see
if I can tolerate working on it for an entire
blanket (usually I don’t like yarn with bumps).
It’s pretty – lime green, medium blue & white;
we’ll see. I guess my ‘desire to create’ has to be
stifled a bit – I also saved out some various yarns
that will make nice scarves for the homeless
shelters this winter – just wish I could do  more
in a day, but then knitting & crocheting almost
18 hours a day isn’t practical (I only sleep 6 hours).
Well, a girl can DREAM, can’t she? hehehe

Hope you’re having a nice day – remember to take
a little time to rest/dream/enjoy the outdoors, etc.

Hugs;

Pammie

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One CommentLeave a comment

  1. Sounds like you should back a little on those creating hours and maybe take a little nap my girl!


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