SO FRUSTRATED!

frustrated-business-woman-20530400

I just spent a good 30 minutes writing out a blog entry for today only to find it got erased! UGH! There goes a good 8 recipes (once I enter them here, I erase them) and the time it took to compose that post. Oh well – time to ‘re-group’, eh?

Our weather has been holding at ‘Summer’ – it’s been in the 80’s and sunny – supposed to stay that way a few more days – YAY!

Gas prices are still holding at $2.19/9 – I filled up yesterday. So NICE to be able to have lower prices!

Delivered the three baby hats/blankets to the lady with the Crisis Pregnancy Center yesterday. I still have 4 more crocheted squares on the next blanket to finish then it’s time to sew them together. I’ve made 6 of each of 5 colors: blue, pink, mint green, yellow & lavender – am going to sew them together in stripes then probably border it in a variegated yarn which contains almost all of those colors.

(Sorry if these entries are a bit short – trying to remember what I typed a half hour ago!)

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

First a recipe I received last weekend at a picnic – my friend EJ brought these in a pizza box! She said it helps them to not stick together or break from being moved. They are REALLY TASTY and EASY!!!

Easy Peanut Butter Cookies

1 C. sugar
1 C. peanut butter (creamy or
chunky)
1 egg

Large chocolate chips or/Reese’s
miniature peanut butter cups

Before beginning UNWRAP the
peanut butter cups so that they
are instantly available when the
cookies are done baking

Preheat oven 350 degrees F.
Mix together sugar, peanut butter
& egg – using a small scoop, place
mounds on a cookie sheet &
bake 10-12 minutes  – WATCH
so they don’t burn! Remove from
oven and IMMEDIATELY place one
choc. chip or PB cup in center of
each cookie. Let cool & remove
from cookie sheet. Makes 20-22
cookies.

NOTE: My friend brought her cookies
in a pizza box! She said it helps to
transport them so they don’t either
stick together or break apart when
being moved. Great idea!

(recipe: my friend EJ)
—————————————

Honey/Mustard Potato Pouches
(grill)

1/4 C. butter or margarine
2 T. honey
2 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. black pepper
1 1l2 lb. red potatoes (about 18
small), cut into bite-sized pieces
1/4 C. sliced green onions

Combine butter, honey,mustard,
salt/pepper in large bowl; add
potatoes & toss to coat. Tear off
2 sheets heavy-duty foil, 24 inches
long. Arrange 1/2 of potato mixture
in center of each sheet; bring up
ends of foil & seal with double fold.
Grill, turning once, until potatoes
are tender, about 30 minutes. Carefully
open pouches & garnish with green
onions. Serves 6

(recipe: CountryCrock.com)
—————————————

Grilled Zucchini Roll-ups

4 oz. cream cheese, softened
1 (4 oz) pkg. crumbled feta cheese
1 tsp. chopped fresh basil
1 tsp. chopped fresh parsley
2 large zucchini (1 1/2 lb)
1/4 C. zesty Italian salad dressing

Heat grill to medium-high heat.
Mix cream cheese, feta & herbs
until blended. Trim ends of zucchini;
(discard ends). Cut each zucchini into
4 lengthwise slices & place in medium
bowl. Add dressing; toss to evenly
coat. Grill zucchini 5 minutes or until
tender, turning after 3 minutes – cool
5 minutes. Spread each zucchini slice
with about 2 T. cream cheese mixture;
roll up. Serves 8

(recipe: kraft recipes)
—————————————-

One-Pan Mushroom/Asiago Chicken

1 lb. boneless skinless chicken breasts
salt/pepper
1/2 C. flour
4 T. unsalted butter
1 lb. sliced mushrooms
1/2 tsp. salt
3 cloves garlic, minced
1/2 C. dry white wine or
chicken broth
3/4 C. chicken broth
3 sprigs fresh thyme or
3/4 tsp. dried thyme
1/2 C. heavy cream
1/2 C. shredded Asiago cheese
Parmesan cheese, for sprinkling

Serve with cooked pasta or mashed
potatoes

Cut each chicken breast into thirds by
first cutting each breast in half crosswise,
then set thinner half aside. Slice thicker
part in half horizontally to make 2 more
thin cutlets. Cover pieces with plastic wrap
& pound with meat mallet or bottom of a
small skillet until all pieces are 1/4 ” thick.
Lightly season each on both sides with salt/
pepper & dredge in flour. Place a large skillet
over medium-high heat & melt 2 T. butter.
Place as many cutlets as will fit skillet; be sure
to not overcrowd. Sauté 5 minutes until golden
brown on first side, flip & cook 1 minute. Remove
chicken to plate, cover lightly with foil & repeat
with remaining chicken cutlets. When all chicken
is cooked, add remaining butter to skillet along
with mushrooms & 1/2 tsp. salt; cook 10 minutes,
stirring occasionally, until mushrooms are golden
& become softened. Add garlic & cook 2 minutes.
Pour white wine (or broth) into skillet & stir to
scrape anything sticking to bottom of pan. Once
wine has nearly all evaporated, add 3/4 C. chicken
broth & thyme; bring to boil. Reduce heat to
medium & cook 10-15 minutes at rapid simmer
until liquid is reduced by half. Reduce heat to
medium-low & stir in heavy cream. Sprinkle
Asiago cheese over top of sauce & stir constantly
until cheese melts. Place chicken back in skillet
& simmer in sauce just until chicken is heated
through & sauce has thickened slightly. Sprinkle
top with Parmesan cheese & serve immediately.
Serve with cooked pasta or mashed potatoes.
Serves 5-6

(recipe: everydaydishes.com
——————————————

Cheesy Bacon Jalapeño Corn Dip

8 strips bacon
2 (11 oz, ea) cans whole kernel corn,
drained
1 jalapeno, seeded/minced
8 oz. cream cheese, softened
1 C. mozzarella cheese, shredded
1/2 tsp. salt
dash cayenne pepper
1/4 C. fresh basil, chopped
Parmesan cheese, to taste

Preheat oven 400 degrees F.
In cast iron or oven-proof skillet
cook bacon over medium heat
until slightly crispy; remove from
heat & place on paper towels.
Drain all but 1 tsp. grease. Crumble
bacon. Combine corn, jalapeno,
cream cheese, mozzarella, salt,
cayenne, half of bacon & half of
basil. Scoop mixture into skillet
& bake 20 minutes. Sprinkle top
with remaining bacon & basil;
top with Parm. cheese. Serve
immediately. Serves 4

(recipe: Recipes-Galore)
———————————

Nana’s Frozen Fruit Salad

2 (3 oz, ea) pkgs. cream cheese
1 C. mayonnaise
1 C. heavy cream, whipped
1 C. maraschino cherries, quartered
1 (16 or 20 oz) can fruit cocktail,
drained
2 1/2 C. miniature marshmallows,
about 24

Beat cream cheese & mayonnaise; fold
in whipped cream, cherries, drained
fruit cocktail & marshmallows. Pour
into a 1-quart freezer container (or you
can use a metal ice cube tray with the
insert removed). Garnish top with
additional maraschino cherries. Freeze
until firm. Just before plating, cut into
1 inch squares & place on individual
plates. Serves 8

(recipe: Recipes-Galore)
————————————-

Surprise Taco Pie

Crust:
1/4 C. butter
2/3 C. milk
2 T. taco seasoning*
(1 packet taco seasoning
mix, divided)
2 1/2 C. mashed potato flakes

Filling:
1 lb. ground beef or turkey
1/2 C. onion, chopped
1 can (Ro-Tel) fire-roasted
tomatoes, do not drain
2 T. taco seasoning*
1 tsp. chili powder
dash hot sauce (optional)
1 C. shredded cheese (your choice)

Optional Toppings:
shredded lettuce
chopped tomatoes
sliced black olives
sliced jalapeno peppers
sour cream
sliced avocado

Preheat oven 350 degrees F.
In medium pan melt butter then add
milk & 2 T. taco seasoning; mix well.
Remove from heat & add potato
flakes, mixing until well combined. Press
mixture into bottom & up sides of a pie
plate; bake 7-10 minutes. Cook meat &
onion until done; drain. Add tomatoes,
taco seasoning & spices. When mixture
starts to bubble, pour into crust. Top
with cheese & bake 15 minutes.

*One packet taco seasoning has
4 T. -this recipe uses one packet of
taco seasoning.

(recipe: Courney Luper – Facebook
—————————————

Zucchini Cobbler

6 C. chopped/seeded/peeled
zucchini
2/3 C. lemon juice
1 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Crust:
4 C. flour
2 C. sugar
1 1/2 C. cold butter, cubed
1 tsp. cinnamon

Preheat oven 375 degrees F.
In large saucepan over medium-low
heat cook & stir zucchini & lemon
juice 15-20 minutes until zucchini is
tender. Add sugar, cinnamon & nutmeg;
cook 1 minute longer. Remove from
heat. Combine flour, sugar in a bowl;
cut in butter until mixture resembles
coarse crumbs. Stir 1/2 C. into zucchini
mixture. Press half of remaining crust
mixture into greased 15 X 10 X 1″ baking
dish. Spread zucchini over top; crumble
remaining crust mixture over zucchini &
sprinkle top with cinnamon. Bake 35-40
minutes until golden & bubbly. Makes
16-20 servings.

(recipe: tasteofhome.com)

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

Not much else new – this Friday is my special
needs group’s Gym Night – should be fun. I’m
working on planning next Tuesday night’s
Knit/Crochet MOVIE night for that group –
we get together on an ‘off night’ (my knit
group meets every ‘other’ Tuesday) at one
of our ladies houses – it’s a pot luck, knit/
crochet (or don’t) and watch a movie – lots
of fun! The food theme this time is: Italian.
I have NO idea what I’m bringing! I sent out
the invitation about a half hour ago and then
the ladies email me back what they’re bringing;
I put their names/food on a list and when it
gets closer to the day I send out a final list
so that everyone knows what foods we’re
having and how many to prepare for. Usually
we have about 10-12 people so it’s a nice,
small group. I’m REALLY hoping the ladies
bring UPBEAT/FUN/FUNNY movies to choose
from – last time the group chose “Still Alice”
good movie BUT it’s about a lady who gets
Alzheimer’s and you watch her slowly fade
away – VERY SAD! At one point in the movie
one of my ladies turned around and yelled:
“WHO BROUGHT THIS MOVIE! IT’S
DEPRESSING!” (don’t blame her – that was
my thought, too!) I suggest they bring
a movie (or more) that they like and then
those that are there that night vote on
what to watch (I think most of us that
night had NOT seen it and thought: “That
sounds OK”). I’m thinking of renting the
movie with Melissa McCarthy “Spy!”
since I know that’s supposed to be really
funny – we’ll see.

Hope you’re enjoying this ‘last of the
Summer’ weather!

Hugs;

Pammie

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5 CommentsLeave a comment

  1. You’re not alone grammie, it seems many bloggers have lost their post prior to publishing due to faulty WP platform. Many have resorted to composing their posts in Word processor and copying it over to WP.

    Thanks for sharing your delicious summer recipes. I drove down to the Jersey shore and gas prices plummeted to $1.72/ gal. Woo Hoo!

    • Wow – those prices are REALLY low! YAY for you! (I should have realized when I first started writing that blog post that something was ‘not quite right’ with the layout but I just kept plugging away – sigh). Not much lost except some more really tasty-sounding recipes. Thanks for replying – I LOVE to hear from my readers!

      • Enjoy your weekend! 🙂

  2. So sorry about the post. It is always so frustrating. Just got a text gas prices are going up here in Michigan, again. Enjoy your low gas prices!

  3. Yes it is hard to retype something when you have lost the freshness of the original. But you did a good job lady Jane!


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