It’s coming . . .

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SPRING IS JUST AROUND THE CORNER!

Sorry – couldn’t resist when I saw this picture! Our weather has been kind of cooperating lately – although it’s almost been cyclical: we had to cancel my special needs group TWO Wednesdays in a row due to big snowstorms. The good thing was: after them the weather cleared up, got a little warmer and the snow melted! We still have a little snow on the ground right now, but the days have been clear. We’re ‘supposed’ to get temps in the 50’s this week with an expected high of 64 on Tuesday! Looks like on & off rain during the week but, hey – it’s better than the frozen kind of rain, right? I’m MORE than ready for Spring!

Health-wise, I’m doing well; finally got over that weird, lingering dizzy/headache/upset stomach thing. Both sons are sick with some sort of upper respiratory thing (lots of coughing) but (of course) neither wants to go to a doctor to see what it is or get something to help it – sigh. Husband and I are doing well so it’s good that two out of four in the house are well, right??

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

Caramel Pecan Rolls
(overnight recipe)

16 Rhodes (frozen) rolls
1/2 C. butter
1/2 C. brown sugar
1 (3.5 oz) pkg. ‘cook & serve’
butterscotch pudding mix
chopped pecans

Spray a Bundt pan with nonstick spray
then sprinkle chopped pecans on bottom.
Place frozen rolls in pan on top of nuts;
pour butterscotch pudding mix over rolls.
Melt butter & brown sugar; pour over rolls.
Spray plastic wrap with nonstick spray &
cover rolls; let rise overnight.

Preheat oven 350 degrees F.
Bake rolls 20-25 minutes. Flip rolls out onto
a plate & serve.

(recipe: whnt.com)
———————————————

Chicken & White Bean Chili
(crockpot or stovetop)

4 boneless skinless chicken breasts,
cubed
2 (15 oz, ea) cans white beans (navy,
cannellini, great northern, etc.)
1 (4 oz) can green chilies, drained/
chopped
3 C. chicken broth
1 white onion, chopped
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
salt/pepper, to taste

sour cream or plain Greek yogurt, garnish

Season cubed chicken with salt/pepper &
place in crockpot. Add broth & beans, chopped
onion & green chilies. Season with garlic &
chili powder, cumin, salt/pepper. Cover & cook
on Low 8 hours, stirring once, halfway through
cooking time. Make sure chicken is thoroughly
cooked. Serve hot with garnish, as desired.
Serves 6-8

NOTE: If you don’t have a crockpot, you can
make this in a large pot or Dutch oven on the
stove over medium heat, cooking 1 hour,
stirring occasionally.

(recipe: 12tomatoes.com)
————————————————-

Cabbage/Chicken Stir Fry

2 chicken breasts
half of one cabbage, cut into
lengths
1 T. olive oil
dry pepper flakes
salt/pepper
sriracha hot sauce

Cook chicken in skillet until fully
cooked – cut into cubes.
(add salt/pepper/sriracha while
cooking. Add oil & cabbage to skillet;
stir continually on medium heat
until cabbage is fully cooked to
your tenderness.

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

No Carbs Pizza

Crust:
3 eggs
garlic powder
1 (8 oz) pkg. cream cheese
1/4 C. Parmesan cheese, grated
black pepper, ground

Pizza:

1 C. mozzarella cheese, shredded
cayenne pepper, just a pinch
1/2 C. marinara sauce (jar)
garlic powder
1/2 tsp. oregano

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Blend cream cheese &
eggs; season with pepper & garlic powder.
Add Parmesan cheese & stir until
combined; pour into prepared dish.
Bake 17 minutes until golden brown.
Let crust cool 10 minutes before adding
toppings.

Toppings:
sliced pepperoni, sliced olives, chopped
peppers, cooked/crumbled bacon, sliced
tomatoes, pineapple chunks – your
choice of toppings.

After crust cools, increase oven temp
to 400 degrees F.
Combine marinara sauce, cayenne
pepper, oregano & garlic powder; top crust
with mixture & smooth evenly. Top with
shredded mozz. cheese. Bake 8 minutes
until cheese is bubbly.

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

Philly Cheesesteak w/onions &
green peppers

2 lb. ribeye or strip loin, trimmed
of fat
4 soft hoagie (sub) buns/rolls
4-6 oz. button mushrooms, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 T. vegetable oil
1 T. unsalted butter
1 T. flour
2 C. whole milk, warmed
1 C. provolone cheese, grated (not
sliced)
salt/pepper, to taste

One hour before starting place
steak in freezer.
Preheat oven 400 degrees F.
Remove steak & slice very thinly
with very sharp knife. Melt 1 T.
olive oil in medium pan on medium
heat; cook onions until caramelized,
about 30 minutes. Cook green peppers
until softened, 10-12 minutes, then add
sliced mushrooms; cook 5-7 minutes more.
Place rolls on baking sheet & toast 5
minutes until slightly crunchy. Heat
remaining vegetable oil & cook meat in
2 batches, so each gets browned & crispy.
Return onions, mushrooms & peppers to
pan with meat; toss together then divide
into fourths – spoon into toasted buns. In
medium saucepan melt butter over medium
heat – add flour & stir until mixture is
thickened; then whisk in milk & cook 5
minutes until thickened. Remove from heat
& stir in grated provolone. Season with
salt/pepper & pour mixture onto sandwiches
over meat & veggies. Serve immediately.
Makes 4

(recipe: 12tomatoes.com)
————————————

Crockpot Honey Glazed Ham

7 lb. semi-boneless ham
2/3 C. honey
1 1/4 C. brown sugar, packed
1 C. hot water
3 T. corn starch
3 T. cold water

Place ham in crockpot, flat side down.
Using a sharp fork, pierce ham all over.
Pour honey all over ham. Mix hot water
& brown sugar; pour over ham. Cover &
cook on Low 6 hours. Drain juices into
medium pot & bring to boil over medium-
high heat. Mix (in coffee cup or small bowl)
corn starch & cold water (while juices are
starting to boil). As soon as they start to
boil, pour in cornstarch mixture. Stir gently
& frequently until glaze reaches ALMOST
the thickness you desire (it will thicken up
more as it cools). Cut ham into serving
sized pieces & serve with glaze.
Serves 10-12

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

Chicken Alfredo Pasta Bake

1 (16 oz) box penne/ziti/or rigatoni pasta
2 C. Alfredo sauce (recipe below or you
can use jarred Alfredo sauce – your choice)
8 oz. sour cream
3 C. cooked/shredded chicken
15 oz. ricotta cheese
1 tsp. garlic, minced
2 eggs, beaten
1/4 C. Parmesan cheese, shredded
1 T. fresh chopped parsley
salt/pepper, to taste
2 C. mozzarella cheese, shredded

Preheat oven 350 degrees F.
Cook pasta until al dente; drain &
rinse under cold water. Mix pasta with
alfredo sauce, sour cream & chicken.
Combine ricotta, garlic, eggs, Parm.
cheese & parsley – mix thoroughly.
Season mixture with salt/pepper, to
taste. Add ricotta mixture to pasta &
stir to combine. Spray a 9 X 13″ baking
pan with nonstick spray & place
mixture in pan; top with a thick layer
of mozzarella cheese. Bake 30 minutes
until bubbly.
Turn on broiler
Place dish under broiler 2-3 minutes until
cheese starts to brown; serve hot.
Serves 8-10

Alfredo Sauce: (makes 2 C.)
8 T. butter
1 C. heavy cream
salt/pepper, to taste
2 C. Parmesan cheese, freshly grated

Melt butter in saucepan over medium-
low heat; pour in heavy cream & stir to
combine. Season with salt/pepper, to
taste. Add Parm. cheese in portions &
stir to mix.

(recipe: thecookingjar.com)
——————————————

Cherry Cheesecake Brownies

Brownies:
1 C. butter, melted/cooled slightly
2 1/2 C. granulated sugar
1 T. vanilla
4 eggs
1 1/2 C. flour
1 C. cocoa
1/2 tsp. salt

Cherry Cheesecake filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1 tsp. vanilla
1/3 C. sugar
1/2 can cherry pie filling

Preheat oven 350 degrees F.
Line a 9 X 13″ pan with foil.
Whisk butter & sugar together;
add vanilla & eggs;  mix well. Add
flour, cocoa & salt; mix well. Spread
about half of this in pan.
Beat cream cheese, egg, vanilla &
sugar together – spread over brownie
batter in pan. Dollop scoops of cherry
pie filling on top. Use rest of brownie
batter to top the cherries – use your
hands to spread it. Bake 35 minutes;
cool to room temp. then chill 2 hours
before cutting.

(recipe: hugsandcookiesxoxo.com)

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

Since our weather is ‘supposed’ to be much
better this week I’m going to try to contact
both Crisis Pregnancy Center and the other
knit group to ‘hopefully’ deliver the 5 baby
blankets and the big bag of yarn-we’ll see.
STILL working on the red & white striped
baby blanket for Crisis Preg. – maybe because
it’s just straight knitting (nothing fancy) I
tend to get bored knitting it, hence I’m going
at such a slow pace – I’d say it’s about half
done at this point. Sometimes I find myself
wanting to tackle a new pattern/project –
then have to remind myself that I NEED
to finish this one FIRST – even thought it’s
BORING! It will look very nice when finished-
it’s very bright & cheery. Perhaps some time
this week I’ll photo the baby blanket/hat/
booties I made for my friend at church. Just
learned yesterday she’s due in May, I think.
Her mother-in-law (who’s also in choir with
me) said the church is having a baby shower
at the end of this month – I’m thinking of
making a few more sets of booties, just to
add to ‘the pile’. SUPER excited for this baby –
they’ve tried for years and gone through one
miscarriage – they are really excited about
the coming of their new son (and so am I!).

So far this week my schedule is very Open
Ended – just special needs group Weds.,
nothing else planned – amazing! (Of course
we know that won’t ‘stay’ that way, but it’s
nice to look at a clean slate for awhile, eh?)

Enjoy your day – SPRING is coming!!!

Hugs;

Pammie

PS: Gas prices lately in my area: $. 1.84/9

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