Mild Monday – so far . . .

rainy-day-19853070

HUGE thunder/lightening storm last night – the amazing thing was: it went on for HOURS! I looked at the weather channel on TV an saw that this was a really REALLY big storm, covering many counties – amazing. As far as I know right now, there was no damage around us but some of the photos of the storm cell were really scary – Thank YOU, Lord, You kept us safe!

We’re still awaiting ‘the call’ for picking up my husband’s computer; it seems they think he had more than one virus protector on his computer and that adding Windows 10 overloaded the system, causing the virus programs to clash – who knows (sounds like a Techie way to say “We don’t have a CLUE what caused this!”). They’re going to try to re-install Windows 7 – hopefully they will be able to save all of husband’s previous information (stored data) – they didn’t sound 100% confident of that – SURE HOPE SO! Right after husband got off the phone with them I asked him to do a ‘back up’ disc on MY computer, thereby saving all my data to disc – he did. I have old photos on there that I would really hate to lose! (not counting all the other information on both my special needs group and the knit/crochet group – just names/addressees ALONE would be a mess to try to reconstruct!

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

Chocolate Rocky Road Cups
(dessert)

12 3/4 oz. milk chocolate
6 1/2 oz. dark semi-sweet chocolate
small
6 1/2 oz. roasted peanuts, chopped
6 1/2 oz. maraschino cherries, chopped
3 1/2 oz. mini marshmallows

Melt chocolate in a Dutch oven (or
microwave). Stir until smooth. Add
cherries, chopped nuts & mini
marshmallows – stir until well
coated. Place paper muffin liners
in muffin tin. Fill each cup about
3/4ths full. Refrigerate 1 hour until
chocolate has set.

(recipe: tiphero.com)
————————————-

Cheesy Zucchini Casserole

4 (1 1/2 lb) zucchini, cut into
1/4″ thick slices
6 green onions, chopped
1 egg, beaten
3/4 C. Ranch salad dressing
1 1/2 C. shredded sharp Cheddar
cheese
16 butter crackers, crushed

Preheat oven 350 degrees F.
Combine all ingredients except
cracker crumbs in 2 qt. casserole
dish sprayed with nonstick spray.
Sprinkle top with crumbs & bake
30 minutes until heated through.
Makes 14 (1/2 C. each) servings.

(recipe: Kraft recipes)
——————————–

Grilled Vegetable Salad

1/2 C. zesty Italian dressing
3 T. yellow mustard
2 chipotle peppers in adobo sauce,
chopped (or, to taste)
2 medium zucchini (about 12 oz),
trimmed, diagonally sliced into
1/4″ thick slices
2 medium yellow squash or crookneck
squash, trimmed, diagonally cut into
1/4″ thick slices
1 large onion, peeled/cut into 1/4″
thick slices
6 C. chopped lettuce
2 medium roasted red peppers (about 12 oz)
thinly sliced
1/4 C. chopped cilantro

Heat grill to medium-high heat.
Mix dressing, mustard & chipotle peppers
until well blended. Remove half of
dressing mixture; cover & refrigerate until
ready to use. Place zucchini, squash & onion
on baking sheet; brush with remaining
dressing mixture. Grill 4 minutes; carefully
turn over. Continue grilling 4 minutes or until
crisp-tender. Cool slightly. Cover large serving
platter with lettuce; top with grilled vegetables
& roasted peppers. Drizzle with reserved
dressing mixture; sprinkle top with cilantro.
Serve immediately. Serves 16 (1/2 C. each)

(recipe: Kraft recipes)
————————————
Tuscan Garlic Chicken Skillet

2 T. olive oil, divided
6 boneless skinless chicken thighs
(1 1/2 lb)
1 1/2 lb. small red potatoes (about 9)
cut in half
4 cloves garlic, minced
1/2 tsp. minced fresh rosemary
1/2 tsp. dried oregano
1 1/4 C. chicken broth
1/4 C. (Kraft) Tuscan House Italian
salad dressing
1 C. frozen peas
1/4 C. grated Parmesan cheese

Heat 1 T. oil in large nonstick skillet on
medium-high heat. Add chicken; cook
3 minutes on each side or until thighs
are evenly browned on both sides.
Transfer to plate; cover to keep warm.
Add remaining oil & potatoes, cut sides
down, to skillet; cook on medium heat
7 minutes on each side or until potatoes
are golden brown, stirring in garlic,
rosemary & oregano for last 1 minute.
Add broth & dressing; stir to scrape
browned bits from bottom of skillet; simmer
5 minutes or until potatoes are tender &
chicken is done. Transfer chicken &
potatoes to platter with slotted spoon,
reserving liquid in skillet; cover chicken &
potatoes to keep warm. Bring liquid in
skillet to boil on medium-high heat; cook
5-7 minutes or until reduced to about
3/4 Cup. Stir in peas, cook 1 minute until
heated through, stirring occasionally.
Spoon over chicken & potatoes; sprinkle
top with cheese. Serves 6

(recipe: Kraft recipes)
————————————

Strawberry Cups

1 1/4 C. graham cracker crumbs
1/4 C. butter, softened
1 C. boiling water
1 (3 oz) pkg. strawberry Jell-O
2 C. ice cubes
24 fresh strawberries, divided
2 C. Cool Whip, thawed
1/3 C. strawberry jam

Preheat oven 350 degrees F.
Mix graham cracker crumbs & butter;
press 2 T. onto bottom & up sides of
12 muffin cups sprayed with nonstick
spray. Bake 5 minutes; cool.
Add boiling water to Jell-O in medium
bowl; stir 2 minutes until completely
dissolved. Add ice; stir 3-5 minutes
until slightly thickened. Remove any
unmelted ice. Crush 12 berries; add to
Jell-O mixture & stir in Cool Whip-
whisk until blended then spoon into
crusts. Refrigerate 3 hours until firm.
Slice remaining strawberries. Remove
strawberry cups from muffin pan; top
with berries. Microwave jam in micro-
waveable bowl on High 30 seconds or
just until melted. Stir then brush over
berries. Refrigerate 20 minutes.
Makes 12

(recipe: kraftrecipes.com)
——————————

Creamy Ranch Chicken & Mushrooms
(crockpot)

1 1/4 lb. chicken tenders or boneless
skinless chicken breasts cut into
bite-sized pieces
4 oz. canned mushrooms, drained
1 oz. packet dry Ranch dressing mix
1 chicken bouillon cube
1 can cream of chicken soup
8 oz. cream cheese

Cooked rice for 4

Combine chicken & mushrooms in crock-
pot; sprinkle Ranch dressing mix over
top. Dissolve bouillon cube in 1 C. boiling
water & pour over chicken. Make sure
chicken is completely covered with liquid.
Cover & cook on Low 3-4 hours. Stir in
soup & cream cheese; stir until melted &
warmed. Serve over cooked rice
Serves 4

(recipe: 365daysofcrockpot.com)
——————————————

Monterey Jack Spaghetti

8 oz. spaghetti, broken into 2″
pieces
2 eggs
2 C. sour cream
1/2 C. grated Parmesan cheese
1/2 tsp. garlic powder
4 C. shredded Monterey Jack
cheese
2 (10 oz, ea) pkgs. frozen, chopped
spinach, thawed/drained
1 large can Durkee French Fried
Onion rings, divided

Preheat oven 350 degrees F.
Cook spaghetti accordg to pkg.
directions. In medium bowl beat
eggs; add sour cream, Parm. cheese
& garlic powder. Drain spaghetti &
add to egg mixture with cheese,
spinach & 1/2 the onions. Place in
greased 2 qt. cassserole dish. Bake
45 minutes, covered. During last
5 minutes top with remaining
fried onions.

(recipe: Courtney Luper-Facebook)
——————————–
Caramel Apple Dump Cake

2 cans apple pie filling
1/4 C. caramel ice cream sauce
1 tsp. lemon juice
1/2 tsp. cinnamon
1 box yellow cake mix
1 C. melted butter
1/2 C. chopped pecans (optional)
1 C. heavy whipping cream
4 T. powdered sugar
1 tsp. vanilla
3/4 tsp. cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Add pie filling, caramel sauce,
lemon juice & cinnamon to pan; mix
together. Sprinkle top with dry cake
mix then drizzle melted butter over
top. Bake 35-40 minutes; cool on
wire rack.
Spiced Whipped topping:
Chill a large mixing bowl.
Add heavy cream to bowl & whisk
until it holds soft peaks. Whisk in
powdered sugar, vanilla & cinnamon.
Serve dump cake with whipped
cream topping & a drizzle of extra
caramel sauce (& a few pecans, if
using).

(recipe: allfood.recipes)

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

Quiet day so far – getting some laundry
done, unload the clean dishes from the
dishwasher – boring stuff like that. Have
probably 1 inch left in my book to read –
(I know – who judges the amount of
reading left by INCHES? I do! This is the
last in a trio of books – each one weighs
in at about 3-4 POUNDS – HUGE books;
this one is at least 4 inches THICK –
let me go check how many pages . . .
1,250 – TOLD YA! One of those: don’t
want to FINISH it because that’s the
END of this trio! Not sure if Ken
Follett
wrote any more like this;
I had read another of his series
before this one – that one started
in around 1150 and followed the
building of a church, through three
books – I like his style of writing &
development of the characters.

Hope you enjoy a GREAT day!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Wow you sure can’t lay in bed and hold those books to read can you. I remember you saying you were reading the A o Z series by I think it was Sue Grafton(?) was it good? I think I might try getting that through the library to read.

    • Yes! The Sue Grafton series was fun! I love murder/mysteries and she does a good job (I think).


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