Runnin’ on the wheel . . .

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Slowly but surely we’re finally ‘catching up’ with ‘the MESS. My new credit card came in the mail today so that’s a big sigh of relief (no more worrying if I know how to use my ‘other’ card!). We faxed all three reports to the IRS today – another thing done. I’m slowly gaining my confidence back – I’ll tell ya, that kind of thing can really make you feel vulnerable. I just thank the Lord that we have what we have: our health, our family, roof over our heads, food in the house, etc. One of my favorite Bible verses is: Psalm 34:1: “I will bless the Lord at all times; His praise shall continually be in my mouth.” I am trusting that the Lord will get us through all of this; He knew before it happened what the outcome will be – I’m resting in His protection for my family.

Finished the special needs group’s newsletters & ran them to the Post Office; 59 newsletters! After adjusting names on our attendance list, we now have 79 students in the group! I can remember when I started (in the fall, 1993) that there were probably 10 students and about 5 leaders – now we have 79 students and 5 leaders! How times have changed! I texted my friend the head teacher in the group, saying it sure feels strange arranging Thanksgiving and Christmas events NOW! Just reminded one of the leaders that she volunteered to find & bring in a very large box (wrapped in Christmas wrapping paper) to hold our donations of hats, scarves, mittens, gloves & socks for the homeless. We’re also working on the Thanksgiving box which will hold donated non-perishable items for our missionary family. I’m still not (mentally) into FALL let alone the next two holidays! Whee – life’s whizzing by!

Don’t remember if I mentioned our hot water heater died 3 days ago? Husband called a company, they came out & said it needed a major part which they would order & have express shipped so we could have hot water soon. Today (2 days later) I encouraged husband to call & see what’s going on – he did, turns out they don’t MAKE the part anymore! (GREAT! WHY didn’t they CALL US about it???). Husband was frustrated and said: “Fine, just order us a new water heater!” & give me an estimate. They called back & said it would run around $1,400.00 – for a 50 gallon quick recovery. I freaked! I quickly suggested we get a few estimates before agreeing to that price (wasn’t really sure husband would take my advice, but he did.) We’re having one delivered tomorrow at $400 less! After all that phone mess husband said he hates it when his life is so rushed – I piped in with “Welcome to my world since last Thursday!” He said I tend to thrive on chaos and he doesn’t . . . not so sure if that’s exactly true but I’d much rather tackle the problems head-on, as they occur than wait and procrastinate. Enough said about that. . .just finished hand washing all the silverware that’s been in our dishwasher (that’s ALL of our silverware . . .sigh). At least we’ll have something CLEAN to eat with! (Paper plates here we come!).

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

Pumpkin Streusel Pie

1 9 inch unbaked pie shell
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Streusel topping:
1/2 C. firmly packed light brown sugar
1/2 C. flour
1/4 C. butter
1/4 C. chopped walnuts or pecans

Preheat oven 400 degrees F.
In large bowl combine pumpkin, sweetn’d
cond’ milk, eggs, spices & salt; mix well.
Pour mixture into unbaked pie shell & bake
15 minutes.
Streusel topping:
In another bowl combine brown sugar & flour;
using a pastry blender or two forks, cut in
butter until crumbly; stir in chopped nuts.

Reduce oven temperature to 350 degrees F.
Bake pie for 25 minutes longer then sprinkle
streusel topping over top & continue baking
15-20 minutes longer until golden brown &
filling is set.

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

Butternut Squash au Gratin

1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly
sliced
2 T. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar
cheese, divided

Preheat oven 350 degrees F.
Cut squash lengthwise in half,
discard seeds. Cut each half
crosswise into thin slices;
remove peels. Place in large
saucepan – add enough water to
cover squash. Bring to boil on
high heat; simmer on medium-
low heat 8-10 minutes until
squash is tender. Cook bacon
in skillet until crisp, stirring
occasionally. Remove from
skillet reserving 1 T. drippings
in skillet. Drain bacon on paper
towels. Add onions to drippings
& cook, stirring 5 minutes until
crisp-tender. Stir in flour & pepper,
cook & stir 1 minute. Gradually
stir in broth; cook & stir 2-3
minutes until thickened. Remove
from heat & stir in 1 C. cheese.
Drain squash & arrange half in
a 8 or 9″ square baking dish. Cover
with half of sauce; repeat layers
topping with bacon & remaining
cheese. Bake 25-30 minutes until
mixture is heated through & cheese
is melted. Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
—————————————-

Mexican Chicken Soup

1 large yellow onion, chopped
1 T. oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 quart (4 C) chicken broth
1 (15.5 oz) can cannellini beans,
rinsed
1 C. thick/chunky salsa
2 C. shredded cooked chicken (can
use rotisserie chicken)
1 C. frozen corn
2 green onions, chopped
1/4 C. chopped fresh cilantro
1 C. Mexican-style finely shredded
Four Cheese (Kraft)

Cook onions in hot oil in large
saucepan on Medium heat 6-7
minutes, stirring frequently. Add
garlic & cumin; cook & stir 1 minute.
Add broth, beans & salsa; stir. Bring
to boil; stir in chicken & corn. Return
to boil; simmer 5 minutes, stirring
occasionally – remove from heat.
Stir in green onions & cilantro. Serve
topped with shredded cheese.
Serves 8 (1 C. each)

(recipe: Kraft recipes)
————————————-

Crockpot Angel Pork Chops

6 boneless pork chops
1/4 C. butter, melted
1/2 C. chicken broth
1/2 C. Chive & Onion cream cheese
spread
1 (10 3/4 oz) can cream of mushroom
soup
1 oz. pkg. dry Italian salad dressing mix
seasoned salt, to taste
1 (4 oz) can of mushrooms, drained

1 (12 oz) pkg. Angel Hair pasta or
spaghetti

Mix all ingredients (except pork chops
& pasta) using a mixer on Low speed for
2 minutes. Place pork chops in a skillet
& brown, sprinkling with seasoning salt,
brown on both sides. Place in crockpot,
top with mushrooms then slather the
mixture from the mixer on top. Cook
on Low 4-6 hours until pork is tender.
Serve over cooked pasta. Serves 6

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

Grilled Mediterranean Quesadillas

4 oz cream cheese, softened
1 (4 oz) pkg. crumbled Feta cheese
1/2 C. pitted black olives, sliced
1/2 C. roasted red peppers, chopped
1/4 C. shredded Parmesan cheese
8 (6 inch) flour tortillas
1 C. plain Greek yogurt

Heat grill to Low heat.
Combine first 5 ingredients; spread onto
4 tortillas, leaving a 1/2 inch border
around edges of each. Cover with
remaining tortillas & grill 2 minutes
on each side or until crisp & golden
brown on both sides. Cut into wedges
& serve with yogurt. Serves 8

(recipe: Kraft recipes)
—————————-

Taco Scoops
(appetizer)

1 1/2 lb. hamburger
1 (1 1/4 oz) pkg. dry taco
seasoning, divided
1/2 C. water
8 oz. Mexican blend cheese, grated
8 oz. chunky salsa
1 (12 oz) bag Frito Scoops (bite sized)
1 (8 oz) tub sour cream

In large skillet over medium-high heat,
cook hamburger until cooked; drain.
Add half pkt. of taco seasoning & water;
continue cooking until water is evaporated.
Add salsa; mix well – add half Mex. cheese &
mix until cheese melts.
Preheat oven 350 degrees F.
Mix sour cream & rest of taco seasoning.
Place scoops on large baking sheet & fill
each with a little meat mixture then top
with additional cheese. Bake 5 minutes
until cheese melts. Serve with sour cream
mixture.

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

No-Bake Oreo Truffles
(only 3 ingredients!)

1 pkg. Double Stuff Oreos
4 oz. cream cheese, softened
(you can add up to 8 oz, if desired)
dipping chocolate*

In food processor, chop Oreos
finely. Save some of the crumbs
for garnish. Using hands or spoon,
mash softened cream cheese &
crushed Oreos until well combined.
Roll into 1″ balls & place on waxed
paper covered cookie sheet. Freeze
15 minutes. While balls are in freezer,
melt chocolate according to pkg.
directions. Remove balls from freezer
& dip into melted chocolate – place on
waxed paper to dry. Garnish with
reserved crumbs, if desired before
chocolate sets up. Let chocolate set
up then serve.

*poster uses Almond Bark because it
hardens faster & doesn’t melt as easily
as chocolate chips after it sets up.

(recipe:chef-in-training.com)

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

Fall is fully here – temp outside at a very
chilly 41 degrees F. and windy/gray. Lots
of leaves in the yard (since our riding
mower is not working, guess they’ll just
stay there – NO, husband wouldn’t consider
raking . . .).

Since all of my major duties are done for
now it’s finish this post, maybe read a
little on Facebook, check my emails then
go relax in my comfy recliner & work on
some of the (6) knitted spa cloths which
will go with my (special needs group)
leaders Christmas presents (have 1 done).

Dinner will be Bbq’d country spare ribs,
probably baked potatoes & some veg –
easy dinner.

Hope you’re WARM, comfy, relaxed and
able to enjoy this day. Remember: Any
time spend ‘above the grass’ is a good
thing!

Hugs;

Pammie

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One CommentLeave a comment

  1. Amen on the grass comment. My microwave oven went kaput night before last. I replaced it yesterday. I almost choked on my coffee when I read the price quoted on your hot water heater. Hope every thing is finally starting to come around for you.


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