Happy Saturday!

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It’s a little early, but so true!

Today finds us with lovely sunshine and low 20’s temp-wise. If I don’t have to go out in the cold, I love seeing the sunshine through the windows – cheers me up!

Got up early today with the idea that I would (for the LAST time) sort through the 2 garbage bags of donated yarns to make sure that the bag for the teens has ‘younger-type’ yarns and the bag with all the yarn for scarves/hats/mittens for the homeless has more ‘mature’ colors (for the  most part). In with one of the bags I had included an ‘idea’ – many years ago one of my expert knitters gave me about 8 knit ‘swatches’ – she was trying to work out which pattern she would use for a sweater, so she knit up the major pattern in a rectangle about 2 ft wide X 3 feet long in white. She didn’t know what to do with the swatches so she gave them to me to use however I wanted. I used 4 on one afghan that went to The Ghana Project and surrounded the white square with knit red squares; on another one I used two of her squares, also surrounded by red squares. That left me with three; they’ve been sitting in a bag with 14 red knit squares, FOR YEARS! I decided, today, to see what I could do with just one – I crocheted a border around it (kind of ran out of that yarn) so I dug in the ‘donated’ yarns and came up with 4 balls of a sort of brick-red yarn – am working that into a crocheted border outside of the white – am planning on doing a white very small shell pattern as the final edging. It might sound a bit strange for a baby, but with her knitting skills, it makes a very elegant blanket! (I’m down to 1 premie & 4 newborn hats to go before I can deliver them and the miscarriage blankets, hopefully next week.)

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

Warm Chocolate Pudding Cake

1 (2 layer) box devil’s food cake mix
2 (3.9 oz, ea) pkgs. chocolate instant
pudding mix
1/3 C. sugar
2 C. cold milk
1 1/4 C. water
1 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Prepare cake mix accordg. to pkg.
directions & pour into a greased
9 X 13″ baking dish. Beat dry
pudding mixes, sugar, milk & water
using a whisk 2 minutes then pour over
batter. Place baking dish on a baking
sheet & bake 55 minutes to 1 hour
until a toothpick inserted into center
comes out clean. Cool 20 minutes
(sauce will thicken slightly as it cools).
Spoon into serving dishes & top with
Cool Whip. Serves 16 (2/3 C. each)

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

Balsamic Steak Roll Ups

1 1/2 lb. flank steak or sirloin
1/2 C. aged balsamic vinegar
1 lb.  fresh asparagus
2-3 carrots
olive oil
salt/pepper

Cut steak into 3 inch wide strips.
Place each piece between 2 pieces
of plastic wrap & use a mallet to
pound meat into 1/4 inch thick slices.
Place steak in a resealable container
with balsamic vinegar & let sit 1-2
hours. Remove steak from container*
& salt/pepper each piece. Trim
asparagus & wrap whole bunch in a damp
paper towel then microwave 2 minutes to
partially cook. Cut carrots into matchstick
pieces. Lay a few vegetables on a slice of steak &
roll up around them using a toothpick
to secure the steak; repeat with remaining
steak & veggies until all steak is rolled up.
Heat a pan with olive oil & place steak in pan,
cooking approx. 1-2 minutes per side. Let steak
rest 5 minutes then serve. Serves 8

*discard marinade

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

 Anything Goes Sausage Soup
(crockpot)

1 lb. bulk pork sausage
4 C. water
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (10 3/4 oz) can Cheddar cheese
soup, undiluted
5 medium red potatoes, cubed
4 C. chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 T. dried parsley flakes
3/4 tsp. pepper
1 (12 oz) can evaporated milk

In large skillet cook sausage over
medium heat until no longer pink;
drain. Transfer to 6 qt. crockpot. Stir
in water & soups until blended; add
vegetables, bouillon, parsley & pepper.
Cover & cook on Low 9-10 hours until
vegetables are tender. Stir in milk; cover
& cook 30 minutes longer. Serves 15
(about 4 qts).

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

Lemon-Parsley Baked Cod

3 T. lemon juice
3 T. butter, melted
1/4 C. flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. lemon-pepper seasoning
4 cod fillets (6 oz ea)
2 T. minced fresh parsley
2 tsp. grated lemon peel

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick spray.
In shallow bowl mix lemon juice &
butter. In separate shallow bowl
mix flour & seasoinings. Dip fillets
in lemon mixture, then in flour
mixture to coat both sides; shake
off excess. Place fillets in prepared
dish; drizzle with remaining
lemon juice mixture. Bake 12-15
minutes until fish just begins to
flake easily with a fork. Mix parsley
& lemon peel; sprinkle over fish.
Serves 4

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

Fully Loaded Extreme Potato

Casserole

1 lb. thick-cut bacon, cooked/chopped
2 lb. red potatoes, diced
1 C. sour cream
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg. shredded mild Cheddar
cheese
1 (8 oz) pkg. shredded Colby Jack
cheese
1 tsp. kosher salt
1 tsp. black pepper
1 scallion, chopped

Preheat oven 400 degrees F.
In large bowl combine sour cream, cream
cheese, salt/pepper – mix well. Add
potatoes & 3/4 of chopped bacon; mix
well & pour into greased 6″ X 10″ baking
dish. Cover with foil & bake 60-75 minutes
until potatoes are fork-tender. Remove
from oven, stir & sprinkle with cheese;
bake 15 minutes longer, uncovered.
Sprinkle top with remaining bacon &
chopped scallions. Serves 6

(recipe: theslowroastedItalian.com)
———————————————
1-Dish Tamale Pie

3 poblano peppers
3 T. vegetable oil
1 1/2 lb. ground pork
1 lb. fresh Mexican chorizo,
casings removed
kosher salt
1 white onion, diced
3 cloves garlic, finely chopped
1 T. chili powder
1 1/2 – 2 tsp. chipotle chili powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 (15 oz, ea) cans diced tomatoes
2 C. frozen corn kernels
1 tsp. Worcestershire sauce
3/4 C. chopped fresh cilantro

Topping:
1 1/4 C. yellow cornmeal
3/4 C. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
kosher salt
6 T. unsalted butter, melted
1 C. buttermilk*
2 large eggs, lightly beaten
1 1/2 C. grated sharp Cheddar
cheese (about 6 oz)

Filling:
Roast poblano peppers directly over
flame of a gas burner or under broiler,
turning with tongs until charred all
over, about 10 minutes. Transfer to a
bowl, cover with a plate & set aside
until cool enough to handle, 10
minutes. Scrape off charred skin using
a paring knife, then chop-discarding
seeds & stem.
Heat 2 T. oil in large pot over medium-
high heat. Add ground pork, chorizo &
3/4 tsp. kosher salt. Cook, stirring &
breaking up meat until browned,
8 minutes; transfer to a bowl. Heat
remaining 1 T. veg. oil in pot over
medium-high heat. Add onion, garlic &
1/2 tsp. kosher salt; cook, stirring
occasionally, until softened, about 5
minutes. Add chili powder, chipotle
powder, cinnamon & cloves. Cook,
stirring, until spices are toasted,
about 1 minute. Return meat to pot
& add tomatoes, corn, Worc. sauce &
roasted chopped poblanos. Bring to
boil then reduce heat to medium-
low & simmer 10 minutes. Season
with kosher salt & stir in cilantro;
pour mixture into a 3 qt. baking dish.

Preheat oven 375 degrees F.
Topping:
Whisk cornmeal, flour, sugar, baking
powder, baking soda & 1/2 tsp. kosher
salt in a bowl. Whisk melted butter,
buttermilk & eggs in another bowl.
Stir dry ingredients into wet until
incorporated; stir in cheese. Dollop
the cornbread mixture over filling
in baking dish & smooth into an
even layer using back of a spoon.
Bake until filling is bubbling & topping
is golden brown, about 30 minutes.
Let stand 10 minutes before serving.
Serves 8

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar
into a 2-Cup measuring cup.
Fill remaining cup with milk to
the 1 C. mark. Stir & let sit
5 minutes – now you have
buttermilk!

(recipe: foodnetwork.com)
———————————

Grandma’s Brown Sugar Cake

1 (2 layer) box yellow cake mix
1 (3.4 oz) pkg. vanilla instant
pudding mix
4 eggs
2/3 C. sour cream
2/3 C. water
1/2 C. oil
1 C. packed brown sugar
1 C. chopped pecans
2 tsp. powdered sugar

Preheat oven 350 degrees F.
Beat first 6 ingredients using elec.
mixer until blended; add brown
sugar & nuts; mix well. Spray a
12-Cup fluted tube pan or 10-inch
tube pan with nonstick spray; pour
batter into pan. Bake 1 hour until
a toothpick inserted near center
comes out clean. Cool cake in pan
15 minutes. Loosen cake from sides of
& invert onto a wire rack. Remove pan;
cool cake completely. Sprinkle top with
powdered sugar just before serving.
Serves 16

(recipe: Kraft recipes)

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

Have a GREAT day (and try to stay
warm!)

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Happy V-day! ❤

  2. I love the way you take an unfinished thing and turn it into a gem to be loved forever.


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