Shopping around

grocery

Yesterday I went shopping at Meijers and, among other things, bought 2 pairs of jeans for middle son. Middle son is built ‘slight’ – I bought 30/32 jeans – they’re WAAAY too long! Took them back today – I got a quick lesson in the way men’s jeans are sized . . . son is a 30/28 or so…they don’t sell them that way ON THE SHELVES. I found a 29 length and was super happy until I looked at the waist: 38! Went to KMart, same thing – ended up going on line to see what I could find. It seems I can find (in a decent price, mind you) a 30/29 which will have to do! As to the ‘decent price’ thing: if I really WANTED to I could purchase mens jeans for $209.00 each – Crazy, right? Decent, to me, is in the $20 -40.00 range, per pair.

Also had to get gas today and had another shock: gas here has gone up FIFTEEN cents more per gallon. About 3 days ago it was $2.41/9 now it’s $2.56/9, oh well – live & learn, eh? (should have got it the other day). Today I just put $25 cash in – hopefully enough to get me by until a drop in prices??? Hopefully . . .

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

Sticky BBQ Meatballs
(crockpot)

1 lb. ground beef
1 egg
1 tsp. yellow mustard
1 small shallot, chopped
1/3 C. plain breadcrumbs
salt/pepper, to taste

Sauce:
1 C. bbq sauce
1 tsp. smoked paprika
2 T. Worcestershire sauce
1/4-1/2 tsp. salt

Mix all meatball ingredients in large
bowl & shape into small meatballs.
Heat a non-stick frying pan over
medium-high heat & add some oil.
Cook meatballs until browned on
outside & entirely cooked through.
Once meatballs are cooked, mix all
sauce ingredients. Add meatballs
& sauce to crockpot & cook, on
Low, 3-4 hours. Serves 30

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

Spaghetti Squash Boats w/Sausage

2 spaghetti squash (ripe)
1 T olive oil
1 yellow onion, diced
1 clove garlic, minced
1 lb. ground sausage*
1 C. chicken broth
1 (10 oz) can Ro*Tel tomatoes
w/green chilies
1/4 C. Half & Half
pinch of red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. mozzarella cheese, shredded/
divided
2 T. thin-sliced basil

Preheat oven 350 degrees F.
Cut squash in half lengthwise; scoop
out seeds. Place cut-side-down, on
a baking sheet which has been lightly
sprayed with nonstick spray. Do NOT
pierce with fork. Bake 45 minutes
until tender. Drizzle olive oil in large
skillet & saute onion & garlic 2 minutes.
Add sausage & cook until lightly browned.
Drain, if necessary. Add broth, tomatoes,
Half & Half, red pepper flakes, salt/pepper
bring to boil then cover & simmer on Low
-medium heat until spaghetti squash is
ready. Remove squash from oven &
scrape out all strands of spaghetti using
a fork & add to skillet along with 1/4 C.
cheese. Toss until cheese is melted &
squash is fully coated with sauce. Transfer
squash mixture into squash shells; top
with remaining cheese. Place back in
oven 3-4 minutes until cheese is melted
& squash is heated through. Top with
basil & serve. Serves 4

*You can use your own choice of what
type/kind of sausage – poster used
spicy ground turkey sausage.

(recipe: eat-yourself-skinng.com)
—————————————–

Doughnut Muffins

3/4 C. butter, softened
2/3 C. packed brown sugar
1/4 C. sugar
2 large 3eggs
1 1/4 C. milk
1 tsp. vanilla
3 C. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. baking soda

Topping:
1 C. sugar
1 T. ground cinnamon
1/3 C. butter, melted

Preheat oven 350 degrees F.
In large bowl cream butter &
sugars until light & fluffy. Add eggs,
one-a-time, beating well after each
addition. Gradually beat in milk &
vanilla. In another bowl whisk flour,
baking powder, salt, nutmeg, cinnamon
& baking soda; add to creamed mixture,
stir just until moistened.
Fill greased or paper-lined muffin cups.
Bake 18-20 minutes until a toothpick
inserted into center comes out clean.
Cool 5 minutes before removing from
pan to wire rack.
Combine sugar & cinnamon. Dip tops
of warm muffins in butter then into
cinnamon mixture. Makes 1 dozen.

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

John Wayne Casserole

2 lb. ground beef, cooked/drained
1 (1.25 oz) pkt. taco seasoning mix
4 oz. sour cream
4 oz. mayonnaise
8 oz. Cheddar cheese, shredded/
divided
1 yellow onion, sliced
2 C. Bisquick mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4 oz) can sliced jalapeno
peppers, drained

Preheat oven 325 degrees F.
After cooking meat & draining, add
dry taco seasoning mix & water
(amount accordg. to pkg. directions)
In bowl combine sour cream, mayo,
4 oz. Cheddar cheese & half onions.
Stir Bisquick mix & water in a bowl
to form a ‘soft dough’ (directions
on Bisquick box). Pat dough on bottom
& 1/2 inch up sides of a 9 X 13″ baking
dish sprayed with nonstick spray. Saute
remaining onions & bell peppers in
pan until slightly tender. On top of
Bisquick mix, evenly distribute, in order:
ground beef, tomato slices, green
peppers/onions, jalapeno peppers,
sour cream mixture & remaining
shredded cheese. Bake 30-40 minutes
until edges of dough are lightly browned.

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

Salsa Crockpot Chicken

4 boneless skinless chicken breasts
2 C. salsa
salt/pepper, to taste

(NOTE: you can also add drained
beans – your choice, and corn,
drained)

Place chicken breasts in crockpot;
cover with salsa & toss until coated.
Cook on High 4 hours or Low 6-8
hours until chicken shreds easily with
a fork. Shred chicken in crockpot &
toss with remaining salsa until well-
mixed. Serve immediately.

(recipe: crockpotmoms.com)
—————————————

Rustic Nut Bars

1 T. plus 3/4 C. cold butter, divided
2 1/3 C. flour
1/2 C. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten

Topping:
2/3 C. honey
1/2 C. packed brown sugar
1/4 tsp. salt
6 T. butter, cubed
2 T. heavy whipping cream
1 C. chopped hazelnuts, toasted
1 C. salted cashews
1 C. pistachios
1 C. salted roasted almonds

Preheat oven 375 degrees F.
Line a 9 X 13″ baking pan with foil,
letting ends extend over sides by
1 inch; grease foil with 1 T. butter.
In large bowl whisk flour, sugar,
baking powder & salt; cut in
remaining butter until mixture
resembles coarse crumbs. Stir in
egg until blended (mixture will be
dry). Press firmly onto bottom
of prepared pan. Bake 18-20 minutes
until edges are golden brown; cool on
wire rack. In large, heavy saucepan
combine honey, brown sugar & salt;
bring to boil over medium heat,
stirring frequently to dissolve sugar.
Boil 2 minutes, without stirring. Stir
in butter & cream; return to boil. Cook
& stir 1 minute until smooth – remove
from heat & stir in nuts. Spread over
crust. Bake 15-20 minutes until topping
is bubbly. Cool completely in pan on a
wire rack. Lifting with foil, remove from
pan. Discard foil & cut into bars. Makes
about 3 dozen.

NOTE: To toast nuts:
Heat oven 350 degrees F.
Bake nuts in a shallow pan 5-10
minutes or cook in a skillet over
low heat until lightly browned,
stirring occasionally.

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

Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast,
cut into 1 inch cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. canola oil
1 oz. pkg. dry onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles

Mix flour, salt/pepper in large ziplock
bag; add beef cubes. Seal bag & toss
until beef is well coated. In large, deep
skillet, heat oil over medium-high heat
& add beef. Saute until brown, about
6 minutes then place in crockpot.
Sprinkle dry soup  mix evenly over beef.
In a bowl whisk broth, tomato paste &
Worc. sauce – pour over beef. Cover &
cook on Low 8 hours until beef is tender.
Add noodles – cover & cook 30 more
minutes until noodles are tender.
Serves 6

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

Layered Mexican Spread/Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. fresh salsa
1 C. Mexican-style shredded cheese
1/2 C. coarsely chopped avocados

Spread cream cheese on bottom of a
pie plate. Top with remaining ingredients.
Makes 16 (2 T. each) servings

NOTE: other topping options:
1/2 C. sliced black olives
1 can (rinsed/drained) black beans
1/4 C. chopped fresh cilantro
2 sliced green onions

(recipe: Kraft recipes)

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

Our weather is still beautiful but the
temps are dropping – it’s around 57
out there now, sunny & breezy. I went
out with just a light blouse on and
wished I’d worn a sweater over it –
live & learn!

Today was a nice, relaxed day – all
the guys were home for a change!
Since that rarely happens anymore,
I made pancakes & eggs for them –
when they were young that was a
staple Saturday breakfast if no one
was going anywhere. While I was out
jeans shopping husband informed
me that our oldest son stopped by
on his new motorcycle! I missed
seeing him but noticed later that
there was a set of keys on the
dining room table that didn’t look
familiar. After perusing the various
‘store cards’ attached to the ring
I realized they were his (apparently
he doesn’t have his cycle keys on
the same ring!) I texted him & he’s
stopping by later – so WIN/WIN
situation – I get to see the WHOLE
family today! YAY! (I’m guessing,
by the time right now) that we’ll
probably also see our grandson
(guessing oldest is picking him
up at school right about now).
I will FINALLY get to show him
the 5 puzzles I bought a good
3-4 weeks ago for he & I to
work on!

Hope your day is working out
well – or at least the way you
planned/hoped it would!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. We got the same shock with gas only it was up $.30 a gallon! Went to volunteer at school and came out an hour and a half later to a message that gas was going up $.20 (which actually means $.30 in our area). Drove a town over to find cheap gas and filled it before I came home to gas up to $2.59. Maddening when it jumps like that.

  2. Hey can you find your leathers so you can go for a ride?


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