Wrapping things up

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It’s a gloomy, lightly snowing day out there, temperature at 20 degrees F. (wind chill 7). Today is the day I’ve decided to wrap up several projects and get them ready for delivery. I have 4 newborn and 3 premie baby hats to go (usually I deliver 25 of each, but this time it’s going to be 15 each). After carefully considering my emotional involvement in knitting the baby blankets for the miscarriage ministry, I finished blanket #2 today and decided that these will be my only donations. My dear friend Mary (Momma) sent me some very good advice: “If knitting them makes you sad, knit for the living” – that’s what I’ll continue to do.

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These are the two blankets


Chocolate Raspberry Crumb Bars

1 C. (2 sticks) butter or margarine,
softened
2 C. flour
1/2 C. packed light brown sugar
1/4 tsp. salt
2 C. (12 oz pkg) semi-sweet chocolate
morsels, divided
1 (14 oz) can sweetened condensed
milk
1/2 C. chopped nuts (optional)
1/3 C. seedless raspberry jam

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Beat butter in large
bowl until creamy. Beat in flour, sugar
& salt until crumbly. Using floured
fingers, press 1 3/4 C. crumb mixture
onto bottom of prepared pan, reserve
remaining mixture. Bake 10-12 minutes
until edges are golden brown.
Microwave 1 C. choc. morsels & sweetened
cond. milk in a microwave-safe bowl on
High 1 minute; stir (morsels may retain
some of their original shape). If necessary,
microwave an additional 10-15 seconds
stirring just until morsels are melted then
spread over hot crust. Stir nuts into
reserved crumb mixture & sprinkle over
chocolate filling. Drop teaspoons of
jam over crumb mixture & sprinkle
with remaining morsels. Bake
25-30 minutes until center is set. Cool
completely in pan on wire rack.

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

(Kapusta) Polish Cabbage Soup

3-4 lb. meaty pork ribs (like country-
style)
6 oz. diced salt pork (4 oz after
removing skin)
1 1/2 C. chopped onion
1/4 C. flour
1 lb. fresh sauerkraut with juice (found
in refrigerated section of most groceries)
1 medium head cabbage, shredded (about
1 1/2 – 2 lb.)
2 (14.5 oz, ea) cans stewed tomatoes
1 T. caraway seeds
1 tsp. salt
4 lb. potatoes

rye bread & butter (for serving)

Place pork ribs in large 8 qt. pot; cover
ribs with water almost to top & bring
to boil, uncovered. Lower to a fast
simmer (low boil) & cook 45 minutes,
skimming off foam when they start
to boil. Turn off heat & let stand in water
15 minutes. While meat is cooking, in
medium fry pan cook diced salt pork on
medium-high heat 2-3 minutes until just
starting to brown; add onion & saute
2-3 minutes until just starting to get
tender. Reduce heat to medium, stir in
flour & saute 3 minutes; turn off heat.
Once cooked, remove ribs from pot &
let cool (save liquid in pot)
Add sauerkraut & juice, shredded
cabbage, stewed tomatoes, caraway
seeds, cooked salt pork, onion mixture
& salt to pot. Cook over medium-high
heat until cabbage is cooked, 30-35
minutes. While mixture is cooking,
remove meat from bones, shred into
bite-sized pieces & return to pot once
cabbage is tender.*

*Peel & quarter potatoes & place in cold
salted water while cabbage mixture is
cooking. Bring to boil at medium heat;
cook 5-10 minutes until tender; drain
water & cool potatoes to room temp.
Once cabbage mixture has finished cooking
add to finished cabbage dish (or serve on
the side). Serve with rye bread & butter for
a traditional Polish meal. Serves 8-10

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

Black Bean/Tomato Chili

2 T. olive oil
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. pepper
3 (14.5 oz, ea) cans diced tomatoes,
undrained
2 (15 oz, ea) cans black beans,
drained/rinsed
1 C. orange juice or juice from
3 medium oranges

In Dutch oven heat oil over medium-
high heat. Add onion & green pepper;
cook & stir 8-10 minutes until tender.
Add garlic & seasonings; cook 1 minute
longer. Stir in remaining ingredients; bring
to boil. Reduce heat, simmer, covered,
20-25 minutes to allow flavors to blend,
stirring occasionally. Serves 6 (2 1/4 qts.)

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

Poppy Seed Chicken

6 T. butter, softened/divided
2 T. olive oil, divided
3 T. shallots, minced
8 oz. Cremini (baby bella) mushrooms,
sliced
2 lb. boneless skinless chicken breasts,
cut into thick strips
1/4 C. white wine
3 C. cream of chicken soup
3 tsp. poppy seeds, divided
1 tsp. celery salt
few grinds black pepper
1/4 C. light cream
1/4 C. whole milk
1 sleeve butter crackers (Ritz),
crushed

Preheat oven 350 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. In large skillet
heat 2 T. butter & 1 T. oil over
medium heat; add shallots &
cook 2 minutes. Increase heat
to High, add mushrooms & cook
8-10 minutes tossing until browned.
Remove mixture to a bowl & return
pan to medium-high heat. Add 2
more T. butter & remaining oil.
Once hot, cook chicken strips in
two batches, browning on both
sides about 2 min. each side (cook
them slightly under-cooked, as they
will finish cooking in oven.) As each
batch finishes cooking, add directly
to baking dish, laying half mushrooms
over chicken. Once done, add wine to
pan, scraping up browned bits; allow
to evaporate, then add soup, 2 tsp.
poppy seeds, celery salt, pepper,
cream, milk – heat just to hot & pour
over chicken & mushrooms in dish.
In small bowl mix last 2 T. butter with
last tsp. poppy seeds & crushed
crackers; pour mixture over chicken
& bake, uncovered, 20 minutes until
browned & bubbly. Serves 6-8

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

Loaded Baked Potato &
Chicken Casserole

2 lb. chicken breasts, cubed
8 potatoes, cubed
1/3 C. olive oil
1 1/2 tsp. salt
1 T. pepper
1 T. paprika
2 T. garlic powder
3 T. hot sauce
2 C. shredded Cheddar cheese
1 C. cooked/crumbled bacon-
reserve bacon grease
1 C. diced green onions

Preheat oven 500 degrees F.
In large bowl mix olive oil, salt/
pepper, paprika, garlic powder &
hot sauce. Add potatoes to bowl &
marinate 10 minutes. Using a
strainer & another bowl, drain
potatoes – collect all remaining
sauce in one bowl. Spray 9 X 13″
baking dish with nonstick spray.
Spread potatoes evenly in dish &
bake 45 minutes, stirring every
15 minutes. Brown chicken cubes
to bacon grease & brown then
add to remaining sauce. Coat
cubes evenly in sauce. When
potatoes are cooked, spread
chicken cubes on top. Bake
12 minutes. Layer cheese, bacon
& half of green onions on top,
Bake 3-5 minutes, until cheese
is melted. Add green onions
just before serving.

(recipe: food.com)
———————————-

Sweet & Spicy Baked Shrimp Tacos

Spice Mixture:
1/3 C. sugar
3 T. brown sugar, firmly packed
2 T. flour
2 T. plain breadcrumbs
1/2 tsp. allspice
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/4 tsp. garlic powder
1/4 tsp. ground ginger

1/4 C. unsalted butter, melted
1 (16 oz) pkg. uncooked, thawed medium
shrimp

Sauce:

1/2 C. sour cream
1 T. lime juice
2 tsp. chopped fresh cilantro
1/2 tsp. chili powder

16 (6 inch) corn tortillas, warmed
2 C. coleslaw mix

Preheat oven 500 degrees F.
Line a baking sheet with foil. Combine
all spices in small bowl. Dip shrimp in
butter then in spice mixture; place on
prepared sheet. Bake 5-6 minutes until
shrimp are pink & coating is bubbly.
Combine all sauce ingredients in small
bowl. Stack 2 warmed tortillas onto each
plate; top with 1/8 baked shrimp & 1/4 C.
coleslaw mix; drizzle with sauce.
Makes 8 tacos

(recipe: Land ‘O Lakes)
——————————————

Banana Split Cake

9 graham crackers, crushed (about
1 1/2 C.)
1 C. sugar, divided
1/3 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
softened
1 (20 oz) can crushed pineapple in
juice, drained
6 bananas, divided
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
2 C. Cool Whip, thawed, divided
1 C. chopped nuts

Mix graham crumbs, 1/4 C. sugar &
butter; press onto bottom of a 9 X 13″
baking dish – freeze 10 minutes.
Beat cream cheese & remaining sugar
using elec. mixer until blended; spread
carefully over crust; top with pineapple.
Slice 4 bananas & arrange over pineapple.
Beat pudding mixes & milk using whisk
2 minutes; stir in 1 C. Cool Whip & spread
over banana layer in pan. Top with
remaining Cool Whip & refrigerate 5 hours.
Slice remaining bananas just before serving &
arrange over top of dessert; top with nuts.
Serves 24

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

Not much new going on around here;
I made chili for dinner last night – that
will be dinner for a good 3 nights (hopefully).
The guys really love chili and spaghetti – I
can count on those things being well
received, always.

Have a great day!

Hugs;

Pammie

 

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One CommentLeave a comment

  1. See I knew it was a good way to go and continue doing what you like to do and are so very good at.


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