Getting things done!

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It’s now Tuesday and that means I had to get myself together and get some shopping/errands done (you see, yesterday was when I had originally decided to do this, but just didn’t feel like it! Ever have that happen?) I woke up today at 6:25 a.m. crocheted two more white granny squares, repaired the front door, hauled some extra garbage out to the road then got moving. Drugstore, Library, Krogers & Gordon Foods – CHECK! DONE! It’s a nice day out, sunny & a slight breeze (right now it’s at 70 degrees F. but I’m sure it will warm up more later on.) Tonight is our Knit/Crochet night when I get to haul about 5 various sized bags of yarn & partially finished knit projects to the group for them to go through. Anything left over I’m taking to the senior center (yarn wise) and if the 3 embroidery kits don’t go, will take them to the White Elephant sale for Log Cabin Days – got a ‘plan’ for everything! I’m now officially finished crocheting enough squares for one baby blanket – will have to sew them together, crochet a border then on to the next project. Not sure, just yet, if I’ll plow into the second granny square blanket or not – that requires crocheting another 20 white squares – we’ll see. Think I’ll just take the white yarn & hook for tonight for something to ‘do’.

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

Applebee’s Hot Artichoke/Spinach dip
(copycat recipe)

1 (10 oz) box frozen chopped spinach,
thawed
1 (14 oz) can artichoke hearts,
drained & roughly chopped
1 C. shredded Parmesan/Romano cheese
1/2 C. shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp. minced garlic
4 oz. cream cheese, softened
pepper (optional)

corn chips, bread pieces

Preheat oven 350 degrees F.
Combine all ingredients thoroughly
in a bowl & spread mixture into a
8 X 8″ baking dish. Bake 25-30 minutes
until cheeses are bubbling & melted.
Serve with chips or bread.

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

Mozzarella-stuffed Meatballs

2 lb. ground beef
1 lb. mild Italian sausage
1 1/2 C. bread crumbs
1 T. Italian seasoning
3 eggs
3 tsp. minced garlic
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. mozzarella cheese cut
into cubes

olive oil

your favorite marinara sauce

In large bowl mix all ingredients
except cheese; form into balls.
Press one cube of cheese into
each meatball, making sure to
seal back up with meat. Heat
olive oil in large skillet; brown
meatballs. Add marinara sauce
& simmer about 30 minutes.

(recipe: Courtney Luper-Facebook)
—————————–

Chocolate Mayonnaise Cake

2 C. flour
2/3 C. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
3 large eggs
1 2/3 C. firmly packed light
brown sugar
2 tsp. vanilla
1 C. mayonnaise (do not use low-fat)
1 1/3 C. hot water

Cream Cheese Frosting:
1 (4 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla
1 (1 lb) pkg. powdered sugar
1/4 C. unsweetened cocoa
3 T. milk

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ pan. Mix
flour, cocoa, baking soda, salt &
baking powder in medium bowl;
set aside. Beat eggs, sugar & vanilla
at medium-high speed about 3 minutes
until mixture is light & fluffy. Add
mayonnaise; beat at Low speed until
combined. Add flour mixture to egg
mixture alternately with hot Water,
beginning & ending with flour  mixture.
Beat at Low speed just until blended
after each addition. Pour batter into
prepared pan & bake 30-35 minutes
until a wooden toothpick inserted into
center comes out clean. Cool on wire
rack 1 hour.

Frosting:
Beat first 3 ingredients at medium speed
with elec. mixer until creamy. Whisk
together powdered sugar & cocoa in medium
bowl; gradually add to butter mixture
alternately with milk. Beat at low speed
until blended after each addition. (If needed,
add up to 1 T. milk, 1 tsp. at a time, to
reach desired consistency). Increase speed
to medium, beat 1-2 minutes until light &
fluffy. Spread on cake.

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

Church Supper Bake

1 (8 oz) pkg. medium egg noodles
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1 C. sour cream
2 C. shredded Swiss cheese,
divided
2 C. chopped, cooked ham
1 C. peas
1 tsp. onion powder
1/4 tsp. salt
1/2 tsp. black pepper
1 T. bread crumbs

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Spray 3 qt. baking dish with
nonstick spray. In large bowl combine
soup, sour cream, 1 1/2 C. cheese, ham,
peas, onion powder, salt & pepper; mix
well. Stir in cooked noodles & pour into
prepared dish. Sprinkle top with bread
crumbs & bake 25 minutes. Remove from
oven; sprinkle top with remaining cheese
& bake 10 more minutes until heated
through & cheese is melted. Let stand
10 minutes before serving. Serves 4

(recipe: mrfood.com)
————————————–

Dilled Cucumber Salad

1/2 C. plain yogurt
1/4 C. Italian salad dressing
2 tsp. dried dill weed
2 large cucumbers, halved
lengthwise, sliced (2 large=
3 C.)
1 (14.5 oz) can diced tomatoes,
drained
1/4 C. thinly sliced red onion
1/8 tsp. salt

Stir together yogurt, dressing &
dill in large bowl. Add all
remaining ingredients; stir gently
to combine. Refrigerate 1 hour
Serves 6

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

Quick Garden Vegetable Soup

1 (16 oz) pkg. frozen pasta &
vegetable blend in garlic sauce
1 (14.5 oz) can diced tomatoes,
undrained
2 (14 oz, ea) cans chicken broth

Combine pasta & vegetable blend,
undrained tomatoes & broth in
medium saucepan. Bring to boil
over high heat, stirring occasionally.
Reduce heat to Low; simmer until
hot, stirring occasionally. Serves 4

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

2-Minutes to Make Hawaiian Pie

1 (20 oz) can crushed pineapple
in syrup, undrained
1 (6 serving size) pkg. instant
vanilla pudding & pie filling
1 (8 oz) container sour cream
1 (9 inch) prepared shortbread
pie crust
1 (8 oz) can sliced pineapple,
drained & halved
8 maraschino cherries, drained
2 T. sweetened flaked coconut

In large bowl combine crushed
pineapple (with syrup), dry pudding
mix & sour cream; mix until well
combined. Spoon into pie crust &
decorate top with pineapple slices
& cherries; sprinkle top with
coconut. Cover & chill at least 2
hours before serving. Serves 6

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

The latest development around our
house is: middle son is moving back
home. We had a discussion last night
and he needs some time to get his
bills/life/job together so we said OK.
This will be the fourth time in the last
few years we’ve moved him either to
a friend’s house/apartment, or back
home (we’re getting to be experts in
this – sigh). We’ll see how it goes. Maybe
someday we’ll get to see what ’empty
nesters’ feel like – who knows.

Hope you’re having a good day – remember
to drink more liquids during the hot
weather (pretend I’m your Grandma and
just DO IT!).

Now I’ll step off my soapbox and go
crochet!

Hugs;

Pammie

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3 CommentsLeave a comment

  1. It’s nice to know that kids can come back home to their safe place. It’s like taking a time out from life and regroup. The economy is so bad, most kids have no choice but to live with their parents. Besides, who can afford to buy a house these days? “Empty Nesters” may be a thing of the past. 😉

  2. At least you know you are helping him get though some difficult times. That what we parents are for!

  3. Sounds like a busy but productive day ending in a fun fiber night. 🙂


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