Friday – Finally!

crochet a day

Been working on my LAST baby afghan (that I know of, anyway – who knows? The Detroit Vets Hospital Baby Shower isn’t until the beginning of September – might still be tempted!). Also been working on my Newborn & Premie baby hats – I can easily get lost just going through my ‘stash’ of baby yarns – suddenly thinking: “Oh, THIS would make a nice one!” and I’m off knitting again! (See above sign – I’m HOPING that works! hehehe)

Our weather has been pretty nice lately – not too hot (a little COOL for July, though.) Went to grandson’s flag football game last night at 7 p.m. – perfect weather! Sunny, slight breeze and in low 70’s (his team lost). I kind of felt bad for his team: they only had FIVE players – just enough to be able to play the game but that meant that there was NO RELIEF for any of them- they all played the ENTIRE game! For 9/10 yr olds, that’s a pretty tiring thing! Oh well, at least they got to play and not forfeit, right?

Lots more yummy-sounding summer recipes coming in; here ya go:

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

Soft Lemonade Cookies

1 C. butter, softened
1 C. sugar
2 eggs
3 C. flour
1 tsp. baking soda
1/3 C. thawed lemonade
concentrate

Toppings;
1/2 C. thawed lemonade
concentrate
additional sugar

Preheat oven 400 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Add eggs, one-
at-a-time, beating well after each
addition. Combine flour & baking
soda; add to creamed mixture
alternately with 1/3 C. lemonade
concentrate, beating well after
each addition. Drop by rounded
teaspoonfuls onto ungreased
cookie sheets. Bake 8 minutes.
Remove to wire racks. Brush
tops with 1/2 C. thawed
lemonade concentrate then
sprinkle tops with sugar. Cool.
Makes 6 dozen cookies

(recipe: tasteofhome.com)
——————————————

Cheesy Chicken-stuffed Eggplant

2 medium eggplants, sliced in
half lengthwise
2 tsp. minced garlic
3-4 T. olive oil
salt/pepper
6 thinly sliced boneless chicken
breasts (cooked/shredded)
1/2 container of grape tomatoes
sliced in half
1/2 pkg. shredded Cheddar-Jack
cheese
4 T. chopped scallions

Preheat oven 400 degrees F.
Place sliced eggplant on lined,
rimmed cookie sheet; sprinkle each
with minced garlic. Drizzle eggplant
with olive oil; sprinkle with salt/pepper.
Bake 25-30 minutes. Remove from
oven & add shredded chicken, cheese &
tomatoes to top. Return to oven 10 more
minutes until cheese melts.

(recipe: Courtney Luper-Facebook)
———————————-
Zucchini/Tomato Casserole Bake

2 large zucchini, cut lengthwise
2 T. olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 1/2 C. tomato sauce
1/2 C. grated mozzarella cheese
1 T. basil, freshly chopped
2 tomatoes, cut into 8 pieces

Preheat oven 350 degrees F.
In large pot boil zucchini until tender;
drain. In medium fry pan heat oil  over
medium heat; saute onion/garlic until
onion is tender. Place half of tomato
sauce in baking dish. Layer onion & garlic,
zucchini, rest of tomato sauce, basil &
top with cheese. Top with cut tomatoes &
bake 20 minutes until golden brown.
Serves 4-6

(recipe: allfood.recipes)
————————————

Strawberry Upside Down Cake

1 (18 oz) pkg. yellow cake mix;
prepared accordg to pkg.
2 C. crushed strawberries
1 (6 oz) pkg. strawberry Jello
3 C. miniature marshmallows

Preheat oven 350 degrees F.
Spread crushed strawberries on
bottom of a 9 X 13″ pan. Evenly
sprinkle strawberries with dry
Jello & top with mini marsh-
mallows. Prepare cake mix
accordg. to pkg. directions &
spread batter evenly over marsh-
mallows & strawberries. Bake
40-50 minutes until a toothpick
inserted in center comes out
clean. Cool in pan 15 minutes;
run a knife around the pan to
loosen the sides then turn cake
out onto a serving tray. Serves 12
Store cake in refrigerator.

(recipe: allfood.recipes)
————————————

Broccoli-Cheese Bites
(appetizer)

1 (16 oz) pkg. frozen, chopped
broccoli, thawed/drained
1 1/2 C. grated Cheddar cheese
3 eggs
salt/pepper
1 C. seasoned Italian breadcrumbs

Preheat oven 375 degrees F.
Mix all ingredients together in large
bowl; using your hands form small
patties & place on parchment-lined
baking sheet. Bake 25 minutes, turning
after 15 minutes. Let cool & serve.

(recipe: allfood.recipes)
———————————-

Cheese BBQ Dip

8 oz. cream cheese, softened
1/4 C. BBQ sauce
1/2 C. Ranch salad dressing
1 C. barbecued chicken or pork,
fully cooked & shredded
2 C. shredded Colby-Jack cheese
1/2 C. shredded mozzarella cheese
2 T. sliced green onions

Preheat oven 350 degrees F.
Mix meat, BBQ sauce, Ranch dressing,
cream cheese & shredded Colby-Jack
cheese until well blended; spread
mixture in a small casserole dish.
Bake 20-25 minutes until heated
through; top with mozzarella cheese.
Place under broiler 2-3 minutes to allow
cheese to melt into the hot dip. Sprinkle
top with sliced onions.

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

Macaroni Coleslaw

1 (7 oz) pkg. elbow macaroni
1 (14 oz) pkg. coleslaw mix
2 medium onions, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 (8 oz) can whole water chestnuts,
drained/chopped

Dressing:
1 1/2 C. Miracle Whip salad dressing
1/3 C. sugar
1/4 C. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni accordg. to pkg. directions;
drain/rinse in cold water. Transfer to large
bowl; add coleslaw mix, onions, celery,
cucumber, green pepper & water chest-
nuts. In small bowl whisk dressing
ingredients & pour over salad; toss to
coat. Cover & refrigerate at least 1
hour. Makes 16 servings.

(recipe: tasteofhome.com)
——————————————
Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. sour cream
1/3 C. sugar
2 tsp. vanilla
2 lb. seedless green grapes
2 lb. seedless red grapes
3 T. brown sugar
3 T. chopped pecans

In large bowl beat cream cheese,
sour cream, sugar & vanilla until
blended; add grapes & toss to
coat. Transfer to serving bowl; cover
& refrigerate until serving. Sprinkle
top with brown sugar & pecans just
before serving. Serves 21-24

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

Homemade Antipasto Salad
Recipe for a crowd

2 (1 lb,ea) pkgs. spiral pasta
4 C. chopped green peppers
4 C. chopped, seeded tomatoes
3 C. chopped onions
2 (15 oz,ea) cans garbanzo beans
(chick peas) rinsed/drained
1 l. thinly sliced Genoa salami,
julienned
1 lb. sliced pepperoni, julienned
1/2 lb. provolone cheese, cubed
1 C. pitted black olives, halved

Dressing:
1 C. red wine vinegar
1/2 C. sugar
2 T. dried oregano
2 tsp. salt
1 tsp. black pepper
1 1/2 C. olive oil

Cook pasta accordg. to pkg. directions;
drain & rinse with cold water. Using
several large bowls combine pasta,
green peppers, tomatoes, onions, beans,
salami, pepperoni, cheese & olives.
Place all dressing ingredients (except oil)
in a blender; while processing gradually
add oil in a steady stream. Pour over salad;
toss to coat. Refrigerate, covered, 4 hours
or overnight. Serves 50 (3/4 C. each)

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

Been back on the ‘trying to lose weight’ thing;
not exactly sure just ‘how’ I jumped almost 4
lbs, but after the Strawberry Shortcake at
Log Cabin Days (and donuts) – am FINALLY
back down 3 lbs. If you remember my post
about the Body Mass Index/Insurance coverage
thing – I need to get my weight down to 175 lbs
(or lower); still have 3 lb. to go. I can well
remember, many-MANY years ago my dear friend
Mary/Momma said to me when I was stressing
about going over 200 lbs. : “Oh, you don’t have
to worry about that – you won’t see 200; 205-
210, maybe, but you won’t see 200!” Let me
tell you – that REALLY scared me! I ‘can’ say
that, in my lifetime, I HAVE seen 215 one time;
about 8 years ago then I got the diagnosis of
Type 2 diabetes and THAT scared me to lose
the pounds. Over the years I got a bit casual

about my diabetes & weight (I’m still considered:
Type 2 – diet & exercise only – no meds) BUT
that could change soon: am scheduled to
see my general physician around the end of
this month and I’m scared he’s going to
(finally) say: “Time to start on meds-
your A1C (that’s the 3 month blood test
that determines how your body is using
or not using up sugars in your system)
is at that point where medicines are
needed. I already KNOW this: the ‘cut-
off point is 6.0 – if your A1C is over 6.0
that’s usually when you start meds.
My last one was 6.6 – not good. We’ll
see where this goes. I had fun
yesterday at Kroger’s where they had
all sorts of great fruits on sale: blue-
berries, strawberries, raspberries – I
bought them all! Once again I’m
learning that if I eat GOOD stuff,
in moderation, that really helps.
(Of course, EXERCISE does too,
but I’m not too that point yet –
just HATE even walking! sigh -)

Not much else new – sent a text
message to middle son suggesting
next Monday or Tuesday for the
big MOVE BACK IN thing – we’ll
see. That should give me a little
time to re-arrange his room so that
all of his ‘stuff’ fits again (hopefully).

Gas prices are back at $2.89/9 so
I filled up yesterday (almost $50-
yikes!) That’s one of those: “Ya got
to have it” things, right?

Have a GREAT day – enjoy what
summer weather you have – it will
all too soon be gone!

Hugs;

Pammie

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One CommentLeave a comment

  1. Your weight and my house –we do have our stressors don’t we .


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