Resting – just resting!

960093_591845170898757_6250252_n

After hurrying around for nearly a week, today I’m just resting!  (Why, you asked?) Well, my good old body decided to get a common ‘old lady’ problem (UTI) – sorry, too much info, I know. This is the second in 5 weeks; went to doctor today and he said it’s very unusual for a lady to get TWO in such a short time, so this time he increased the antibiotic – we’ll see. For those of you who have had this problem before, you know just how quickly they can really drag you down. I’ve been kinda wondering why I felt so lethargic – now I know. Yesterday I managed to bake all those cookies (10 dozen) and last night was my knit group’s last December meeting; a cozy little group of 9 got together (I had purchased 3 dozen of Panera’s Mini Chocolate chip cookies & added the mini Milky Way & Snickers bars) – had some to bring home, too. Think I mentioned that I’d finished the white, fancy baby blanket – here it is (not a great photo – didn’t have a lot of energy to make a ‘fancily arranged photo):

 101_0236

Finished another book by the 2 authors I mentioned in the last  post – working on another (have 1 more before returning those to the library – I usually check out 3 at a time; that way I have enough to last me about a week). Also finished two baby hats last night – think I’m just going to ‘coast’ on knitting anything big and just work on baby hats for awhile.  The only things left ‘to do’ on my list now are dust and move a few things around for the Christmas dinner. Shopping is done, baking done, decorating, too  – YAY! (that’s why I get to just REST!)

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

Spinach/Fruit Salad

Salad:
5 oz. fresh spinach (1/2 a 10 oz bag)
3/4 C. chopped celery
3/4 C. dried cranberries
1 (15 oz) can mandarin oranges
(or fresh Cuties or Halos)
1 large Granny Smith apple, sliced very
thin
1 tsp. lemon juice
1/3 C. pecans

Optional: crumbled feta cheese
Cooked Orecchiette (little ears) pasta

Dressing:
4 T. olive or vegetable oil
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 tsp. granulated sugar
(or honey, to taste)
1/8 tsp. paprika
1/8 tsp. onion powder
1 T. poppyseeds

Mix all salad ingredients together
in large bowl. In separate bowl
mix together dressing ingredients –
pour dressing over salad & serve

(recipe: Facebook)
————————————

“Can’t Leave Alone” Bars

1 box white cake mix (regular size)
2 large eggs
1/3 C. canola oil
1 (14 oz) can sweetened condensed
milk
1 C. (6 oz) semisweet chocolate chips
1/4 C. butter, cubed

Preheat oven 350 degrees F.
In large bowl combine cake mix, eggs &
oil. Press two-thirds of mixture into a
greased 9 X 13″ baking dish. Set
remaining cake mixture aside.
In a microwave-safe bowl, combine
milk, chocolate chips & butter. Microwave,
uncovered, until chips & butter are
melted; stir until smooth then pour
over crust. Drop teaspoonfuls of
remaining cake mixture over top &
bake 20-25 minutes until lightly
browned. Cool before cutting.
Makes 3 dozen.

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

Queso Roll-ups
refrigerate 4-6 hours
before serving

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (1 oz) pkg. taco seasoning mix
1 (10 oz) can Rotel diced tomatoes &
green chilies; drained well
2-3 C. finely shredded Mexican-
blend cheese
6 (10″) flour tortillas

Using elec. mixer beat cream cheese on
medium speed until fluffy. Add taco
seasoning & mix well. Spread each
tortilla with mixture then sprinkle
with Rotel & top with shredded
cheese. Roll each tortilla VERY tightly
then roll in plastic wrap. Refrigerate
4-6 hours. When ready to serve,
cut into pinwheels.

(recipe: southyourmouth.com)
—————————————

‘Chicken Fried Steak’ Casserole

1/4 C. flour
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 lb. beef cubed steak
1 egg
1/4 C. milk
3/4 C. dry bread crumbs
1/4 C. vegetable oil
1 (24 oz) pkg. refrigerated mashed
potatoes
3 scallions, thinly sliced
1/2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Spray a 8″ X 8″ pan with nonstick spray.
In shallow dish, combine flour, salt &
pepper. Coat steak in mixture; set aside.
In medium bowl combine egg & milk; mix
well. Place bread crumbs in another
shallow dish. Dip coated steak into egg
mixture, coating completely, then into
bread crumbs; set aside. Discard any
remaining crumb mixture. In large, deep
skillet, heat oil over medium-high heat
until hot, but not smoking. Add steak &
cook 6-8 minutes until juices run clear &
coating is golden brown, turning
occasionally. Place steak in single layer in
prepared dish. Combine potatoes &
scallions; spread over steak – sprinkle
cheese over top. Bake 20-25 minutes until
potatoes are warmed through & cheese is
melted. Serves 4

(recipe: mrfood.com)
———————————

Pumpkin Cranberry Muffins

2 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
pinch nutmeg
pinch ground allspice
1 stick (8 T.) unsalted butter,
room temp.
1/2 C. sugar
1/4 C. packed light brown sugar
2 large eggs
1/2 tsp. vanilla
3/4 C. canned unsweetened
pumpkin puree
1/4 C. buttermilk*
1 C. fresh or frozen cranberries,
halved
1 (4 oz) bar good quality white
chocolate, cut into chunks

Preheat oven 400 degrees F.
Spray a 12-cup muffin tin with
nonstick spray or use paper muffin
liners. Whisk flour, baking powder,
baking soda, salt & spices. Place
halved cranberries in a bowl & toss
with a tablespoon of flour mixture.
Place chocolate chunks in another
bowl & toss with a tablespoon of
flour mixture. Using a stand mixer
with paddle attachment, beat
butter at medium speed until soft.
Add both sugars & beat until
light & smooth. Add eggs, one at
a time, beating 1 minute after all
eggs are added. Beat in vanilla.
Lower mixer speed & mix in
pumpkin & buttermilk. At Low
speed, add dry ingredients in
a steady stream, mixing only until
they disappear. To avoid over-
mixing, stop machine early & stir
any remaining dry ingredients into
batter by hand using a spatula.
Fold in cranberries, then chocolate.
Spoon batter into prepared tin. Place
tin on a baking sheet & bake 25
minutes until a thin knife inserted
into center of muffins comes out
clean. Transfer pan to rack to cool,
cool 5 minutes in pan, then remove
each muffin to cooling rack.
These are best eaten the day they are
baked but they can be wrapped
airtight & frozen up to 2 months.
When using, rewarm in a 350 degrees F.
oven or split & toast them before
serving.

*If you don’t have buttermilk-
Add 1 T. lemon juice or vinegar to
a 1 Cup glass measuring cup. Fill
cup to 1/4 measure with milk &
stir. Let set 5 minutes then you
have buttermilk!

(recipe: ebay.com)
———————————–
Crockpot Spinach/Artichoke Dip

1 medium head cauliflower
2 T. water
2 1/2 T. butter, divided
1 lb. ground hot Italian sausage
4 C. loosely-packed, chopped spinach
1/2 C. chopped red bell pepper
8 oz. cream cheese, softened
1/2 C. mayonnaise
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. shredded Provolone cheese
1 (14 oz) can petite artichoke hearts,
drained/chopped (about 1 C. chopped)
1/4 C. chopped, fresh basil
1 pkt. ranch salad dressing mix
1 tsp. minced garlic (about 2 cloves)

Remove leaves & cut away any brown
spots on cauliflower; trim stem to be
flush with bottom of cauliflower head,
cut into medium-sized pieces & place in
microwave-safe bowl. Add 2 T. water,
cover with plastic wrap & cook in micro-
wave on High 5-7 minutes, until tender.
Move to food processor; add 2 T. butter &
process until smooth. Use 1 1/2 C. mashed
cauliflower for this dip & refrigerate rest
for another use. Brown sausage in skillet;
drain. Use same pan to wilt spinach with-
out washing it. Place spinach in pan & cook
over medium heat until wilted. Move spinach
to a strainer (over sink or over a bowl) &
press on it with a paper towel to squeeze
out any excess moisture. Using same pan,
saute chopped pepper with 1/2 T. butter
5 minutes, until softened. (Peppers will
continue to soften in crockpot) Beat
cream cheese in bowl; add mayo. & beat
until combined. Add 1 1/2 C. mashed
cauliflower, cooked sausage, wilted
spinach, sauteed peppers, cheeses,
artichoke hearts, pkt. ranch dressing &
garlic, mix well. Spread mixture into
greased crockpot; cover & cook on Low
3-4 hours until heated through &
cheese is melted. Serves 20-25

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

Peanut Butter Temptations
(cookies)

1/2 C. butter
1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. peanut butter
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
36 miniature “Reese’s cups”,
unwrapped

Preheat oven 375 degrees F.
In medium bowl cream brown sugar,
gran. sugar & butter. Stir in peanut
butter, egg & vanilla. Sift flour, baking
soda & salt together; stir into peanut
butter mixture until dough comes
together. Shape into 1 inch balls &
press into cups of ungreased mini
muffin tin. Bake 8-10 minutes. As
soon as cookies come out press one
mini peanut butter cup in each cookie
until only the top is showing. Allow
to cool completely before removing
from pan. Makes 36

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

Our Sunday School teacher & his wife
gave the entire class homebaked spice
bread and some SUPER buttery sugar
cookies – (haven’t tried the bread yet
but the cookies are to die for!) Recipe
below:

Super Sugar Cookies

1/2 C. butter, softened
1/2 C. shortening (butter flavored)
1 C. sugar
1 egg
1 tsp. vanilla
2 1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda

additional sugar to roll cookies in-
can be colored sugar

Preheat oven 350 degrees F.
In large bowl cream butter, shortening &
sugar until light & fluffy. Add egg & vanilla;
mix well. Combine flour, baking powder &
baking soda; gradually add to creamed
ingredients. Shape mixture into 1″ balls,
roll in sugar & place on greased cookie
sheets (or cover with parchment paper).
Flatten cookies with bottom of a glass.
Bake 10-12 minutes until set – DO NOT
BROWN. Cool on rack completely.
Makes 4-5 dozen.

(recipe: Connie Stomps)
======================

Just noticed that gas prices around here
have jumped TWENTY CENTS A GALLON in
the past day! $1.96/9 now! (Glad I got a
fill up a few days ago!).

Weather is still very unseasonal: it’s in the
mid-50’s, grey/gloomy & a light mist. Told my
doctor’s receptionist today that EVERY time
I go to that office it rains! She said: “Well,
guess it’s good that you’re inside in that kind
of weather, right?” (she’s got a point).

Hope all of your holiday plans are quickly
coming together. Try to stay healthy, rest
when you can and remember to smile –
GIVE YOUR SMILE TO OTHERS! I LOVE this
time of year-you can smile and say: “Merry
Christmas!” to anyone! I love the way it
(usually) lights up their faces! I don’t care
what’s politically correct – I’m celebrating
the birth of my Lord & Savior Jesus Christ –
so, to me, It’s Merry CHRISTmas! It’s a time
to give smiles to total strangers and even,
if you get the opportunity, do something
nice for others.

Hugs;

Pammie

Advertisements

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/12/23/resting-just-resting-2/trackback/

RSS feed for comments on this post.

5 CommentsLeave a comment

  1. Feel better soon! Probably b/c of holiday sweets…

    http://www.obgynpalmbeach.com/2015/01/05/how-eating-sugar-can-cause-urinary-tract-infections-uti/

    Be well 🙂

    • Thanks for the tip! (never heard of that before – wonder what my OB/GYN will say when I mention the idea!)

  2. Hope you are better soon! Merry Christmas to you!

    • Thanks – couple days on antibiotics and I should be good to go. Merry CHRISTmas to you, too!

  3. Hey you can’t feel bad –that is not on my lists or yours. Here is a big smile!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: