It’s the Weekend!

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And so we start the Labor Day weekend – do you have any special plans? Around here (so far) everyone is home and relaxing in their jammies! (So what if it’s 11:06 a.m. – we’re all happy & comfortable!) The boys are playing a video game, husband is happy on his computer and I’m writing to you!

As I promised, finally ‘photo’ed the last scarf and two afghans yesterday. It’s been funny weather – warm (in the 70’s) but varying from all cloudy and gloomy to a sudden burst of sun – tried to take advantage of that sudden sun yesterday and took these pictures:

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Shades of browns (donated yarns) for homeless shelter (it’s folded in half)

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First two baby afghans & hats for the Crisis Pregnancy Center

My dear friend Mary (Momma) was right in her comments when she said I’d finished these afghans and now on to the next one! Started/attempted to start another afghan last night only to struggle (LOTS!) with casting on, number of stitches, thickness of yarn, etc. Gave up after a good 8 tries – just didn’t like the thinness of the yarn. Today I thought: “Wait! What if I combine two yarns together?” . . . and so I did, using sport-weight white and a sport-weight baby variegated (pale pink/blue/yellow/mint green). I have never knit the very popular “Feather & Fan” pattern before but decided NOW was the time! After a few starts & stops, I now have about 2 inches on the needles – YAY! It’s not a difficult pattern, i’ts just that one middle row of lots of Purl Two Together stitches that’s a bit of a pain. I WILL conquer this one!

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

4-Ingredient Orange Creamsicle
Ice Cream!

2 large oranges
2 C. Half & Half
1/4 C. sugar (or more, to taste)
1 tsp. vanilla

Wash & zest oranges (set zest aside).
Peel & divide oranges into sections. Lay
out sections on a cookie sheet lined with
parchment or waxed paper. Freeze orange
sections 2 hours.

In food processor, combine orange sections,
orange zest, sugar & vanilla. Process, slowly
adding about half of Half & Half while
running. Stop to scrape down sides of
processor & continue to process, adding
rest of Half & Half until mixture is smooth.
Pour mixture into a container (this will
make a generous quart of ice cream).
Freeze until solid, 3 hours or so. Before
serving let ice cream rest 15 minutes at
room temperature so it’s nice & scoopable.

(recipe: tiphero.com)
——————————————-

Zucchini Fritters

2 eggs
1/4 red onion, grated
1/2 zucchini, grated
2 T. grated carrot

Beat eggs & add remaining
ingredients – season to taste.
Heat a small non-stick fry pan
over medium heat. Spoon 2 T.
mixture into pan, leaving room
for spreading. Cook 2 minutes on
each side.

NOTE: place grated zucchini in
paper towels & wring out as
much liquid as you can before
adding to mixture.

(recipe: Terri Noscov-Facebook)
————————————–

Dump & Go Cheesy Chicken
(crockpot)

6 skinless boneless chicken breast
halves
2 (11 oz, ea) cans cream of Cheddar
Cheese soup
1/2 C. milk
salt/pepper, to taste
1 tsp. garlic powder

Spray insides of crockpot with
nonstick spray. Place chicken
breasts in bottom. In medium
bowl mix soup & milk; pour
over chicken. Season with salt/
pepper & garlic powder. Cook,
on High, 6 hours. Do not lift
lid while cooking! Serves 6

(recipe: Recipes-Galore)
——————————–

Spicy Beef Empanadas (turnovers)

1 lb. ground beef
1 C. salsa
1/2 tsp. salt
1/4 tsp. black pepper
2 (15 oz, ea) pkgs. folded,
refrigerated pie crusts

Preheat oven 375 degrees F.
In large skillet brown beef 5-7
minutes over medium-high heat,
crumbling as it cooks. Drain grease
then add salsa, salt/pepper; mix
well & remove from heat. Unfold
pie crusts & cut each into 4 circles
each 4 inches in diameter. Spoon
2 heaping tablespoonfuls of meat
mixture into center of each circle of
dough & fold in half, forming half-
moons. Seals edges firmly using your
fingers, then crimp the edges with
the tines of a fork. Place on a baking
sheet sprayed with nonstick spray.
Bake 20-22 minutes until golden
brown. Serve immediately.
Makes 16

(recipe: mrfood.com)
———————————-

Peanut Chicken Stir Fry

8 oz. uncooked thick rice noodles
1/3 C. water
1/4 C. soy sauce
1/4 C. peanut butter
4 1/2 tsp. brown sugar
1 T. lemon juice
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken
breasts, cut into 1/2 inch strips
2 T. canola oil, divided
1 bunch fresh broccoli, cut into florets
1/2 C. shredded carrot

Cook noodles accordg to pkg. directions.
In small bowl combine water, soy sauce,
peanut butter, brown sugar, lemon juice,
garlic & pepper flakes; set aside.
In large skillet or wok, stir-fry chicken in
1 T. oil until no longer pink. Remove & keep
warm. Stir-fry broccoli & carrot in remaining
oil 4-6 minutes until vegetables are crisp-tender.
Stir sauce mixture; add sauce & chicken to
skillet. Return chicken to skillet. Drain noodles
toss with chicken mixture. Makes 6 servings.

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

Baked Honey Sweet Potatoes

2 medium sweet potatoes
4 tsp. honey
1 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
pinch nutmeg (or to taste)

Preheat oven 500 degrees F.
Wrap potatoes in foil. Bake 20
minutes then lower oven
temp. to 400 degrees F. Bake
until tender & let potatoes
cool. Lower oven temp. to 350
degrees F.

Cut potatoes in half;
scoop out pulp, saving the shell.
Add pulp, honey, cinnamon,
ginger & nutmeg to a bowl &
beat mixture using elec. mixer
until smooth. Spoon mixture
bake into shells & place on a
baking sheet. Bake 20 minutes.
Makes 2-4 servings.

(recipe: Rhonda G-Marys Recipe
Exchange)
—————————–

Cool Lime Pretzel Squares

2 C. finely crushed pretzels
1/2 C. butter, melted
1/4 C. sugar
2 C. water, divided
2 pkgs. (3 oz, ea) lime flavored Jello
1 (14 oz) can sweetened condensed
milk
1 C. sour cream
1 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Mix first 3 ingredients until blended;
press onto bottom of 9 X 13″ baking
dish – bake 10 minutes & cool.
Bring 1 C. water to boil; add to
Jello mixes & stir 2 minutes until
completely dissolved. Stir in remaining
water; set aside. Blend sweetened
cond. milk & sour cream in blender
until smooth. Add Jello mixture; blend
well & pour over crust. Refrigerate
2 hours until firm. Serve topped with
Cool Whip. Makes 16 servings.

(recipe: Kraft recipes)
========================

I have some GOOD news – middle son got a
job at Buffalo Wild Wings as a cook & starts
Sunday! YAY!

 

Forgot to tell you about a ‘unique’ experience
a few days ago: went with husband to pick out
his new glasses frames (he wanted to go out to
lunch afterwards). While I was sitting there doing
‘my usual – knitting’ one of the ladies working there
came up to me and said: “I know YOU – YOU’RE one
of those Waterford Knitters that meets at Panera!”
(strange, but “Yes, I am – I started the group 8 years
ago.”) She then tells me she’s seen me there before
and (I gather) has spoken to me about knitting;
apparently she belongs to a very small group of
ladies who knits at a local library. I told her if she’s
free on a Tuesday night she’s more than welcome
to join us – that sort of fell flat – oh well. . . Strange,
eh? My sons said: “See Mom? You’re famous no
matter WHERE you go!” Funny . . .

Hope your weekend is shaping up nicely
and you’re able to take a little time to
enjoy this ‘end of Summer’ holiday.

Hugs;

Pammie

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One CommentLeave a comment

  1. The hats and afghan are beautiful–you do great work! Just one time I used two strands of baby yarn to make an afghan because the yarn was too thin. It turned out lovely but dealing with two strands was a challenge for me and I haven’t tried it again. Maybe someday.


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