Yep, still sick…

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Doctor’s appointment 2:30 today – got up thinking I ‘might’ be feeling a little better. After about half hour I decided “Nope, just about the same” – super headaches, sore throat, stuffed head – I’m guessing it’s a sinus infection. Husband is also sick but his is more upper respiratory so we’re both going, together. Tonight is Knit Night so I’m hoping to feel a little better – at least tough out a half hour or so – we’ll see. Still plugging away at the red & white striped baby blanket for Crisis Pregnancy Center; the lady in charge texted me yesterday to tell me her schedule changed and, if I want to, I can drop off the blankets tomorrow between 11 – 4 p.m. . . that’s another ‘We’ll see’ – I have a radiologist/cancer doctor’s appointment (just a check up) at 10 a.m. Ah, the fun of trying to fit in your ‘regular’ life when you’re just plain sick. UGH!

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

Country Apple Fritter Bread

1/3 C. light brown sugar
1 tsp. cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
2 apples, peeled/chopped (any kind)
mixed with 2 T. granulated sugar &
1 tsp. cinnamon

Creme Glaze:
1/2 C. powdered sugar
1-3 T. milk or cream (depending on
how thick you want the glaze to be)

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
spray or line with foil & spray foil.
Mix brown sugar & cinnamon in a bowl.
In another medium bowl beat gran. sugar
& butter using an elec. mixer until smooth
& creamy. Beat in eggs, 1 at a time, until
blended; add vanilla. Combine & whisk
flour & baking powder together in another
bowl; add in creamed butter mixture & stir
until blended. Mix milk into batter until
smooth. Pour half batter into prepared pan;
add half apple mixture, then half brown
sugar/cinnamon mixture. Lightly pat apple
mixture into batter. Pour remaining batter
over apple layer & top with remaining apple
mixture; add remaining brown sugar/cinn.
mixture. Lightly pat apples into batter. Swirl
brown sugar mixture through apples using a
knife or spoon. Bake 50-60 minutes until a
wooden toothpick inserted into center
comes out clean.

Glaze:
Mix powdered sugar & milk or cream
together until well mixed. Let cool 15
minutes before drizzling onto loaf.

NOTE: Poster suggested using chopped
walnuts or other fruit (or) chocolate
chips.
Recipe can be made using two loaf
pans, or muffins.
Baking time for 2 loaf pans: 30-40 minutes
Baking time for muffins: 15-20 minutes

(recipe: Kim lange-thebaking chocolatess.com)
———————————————-

Bacon-wrapped Turkey Breast

1/4 C. balsamic vinaigrette salad dressing
1 small onion, chopped
1 (1 3/4 lb) boneless skinless turkey breast,
butterflied*
1/2 C. water
1 (6 oz) pkg. stuffing mix for chicken
3/4 C. canned whole berry cranberry sauce,
divided
8 slices bacon
6 fresh sage leaves

Preheat oven 400 degrees F.
Heat dressing in small nonstick skillet on
medium heat; add onions & cook 10
minutes until crisp-tender, stirring frequently;
cool. Pound turkey to 1/2 inch thickness.**
Add water to stuffing mix in medium bowl;
stir just until moistened. Stir in onions &
spoon down one long side of turkey. Spoon
1/4 c. cranberry sauce next to stuffing. Starting
at covered side, roll up turkey breast & place,
seam sides down, on parchment-covered
rimmed baking sheet. Wrap bacon, with slices
slightly overlapping, around turkey. (turkey
should be completely covered with bacon). Top
with sage; press gently into bacon. Spray a
sheet of foil (large enough to cover turkey)
with nonstick spray & place over turkey,
gently pressing foil onto bacon. Bake 50-55
minutes until turkey is done (165 degrees F.),
uncovering after 30 minutes. Serve with
remaining cranberry sauce. Serves 8

*How to butterfly turkey breast:
Place turkey on cutting board; carefully
cut turkey horizontally in half, starting at
thickest long side of breast (being careful
not to cut all the way through to opposite
side). Open like a book.

**How to pound butterflied turkey breast:
Place turkey between 2 sheets of plastic
wrap; pound using a meat mallet or rolling
pin to desired thickness.

(recipe: Rhonda G-Mary’s Recipe Exchange)
—————————————————

Cheesy Cauliflower Casserole

1 large head cauliflower, cut into
florets
1 C. milk
1 egg
2 T. flour
2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
1 T. minced parsley (optional)

Bring large pot of water to boil & preheat
oven 350 degrees F. Boil cauliflower florets
5 minutes until slightly softened; drain. In
medium bowl whisk milk & egg. Whisk in
flour, salt/pepper & 1 C. mozz. – toss in
cauliflower & stir to combine. Pour into
a greased 7″ X 11″ casserole dish. Top with
remaining mozzarella cheese. Bake in
upper half of oven 25 minutes until top
is golden & bubbling. Remove & top with
Parmesan & parsley (if using). Serve
immediately.

(recipe: tiphero.com)
——————————————

Ham Breakfast Enchiladas
(overnight recipe)

2 C. cubed fully-cooked ham
1/2 C. chopped green onions
10 (8 inch) flour tortillas
2 C. (8 oz) shredded Cheddar
cheese, divided
1 T. flour
2 C. Half & Half
6 large eggs, lightly beaten
1/4 tsp. salt (optional)

In large bowl, combine ham & onions;
place about 1/4 C. down center of each
tortilla. Top with 2 T. cheese & roll up,
place seam sides down in a greased
9 X 13″ baking dish. In another large
bowl combine flour, Half & Half, eggs &
salt (if desired) until smooth; pour over
tortillas. Cover & refrigerate 8 hours or
overnight.
Remove from refrigerator 30 minutes
before baking.
Preheat oven 350 degrees F.
Cover & bake casserole 25 minutes.
Uncover & bake 10 minutes. Sprinkle
top with remaining cheese & bake
3 minutes until cheese is melted. Let
stand 10 minutes before serving
Serves 10

(recipe: tiphero.com)
——————————————-

Crockpot Beef Stew

1 lb. beef stew meat, cut into chunks
2 potatoes, peeled/cubed*
2 carrots, peeled/ sliced
2 stalks celery, sliced
1 onion, diced
1 garlic clove, minced
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/2 ground thyme
1 T. dried parsley
1 1/2 C. V8 vegetable juice
1 (14.5 oz) can beef broth
1/2 C. water
1/2 C. frozen corn
1/2 C. frozen peas
2 T. cornstarch
2 T. cold water

Combine all ingredients (except
corn, peas,cornstarch & 2 T. cold
water) in crockpot. Cover & cook
on Low 7-8 hours. When there is
one hour left in cooking add corn
& peas; stir. In small bowl mix
cornstarch & 1 T. cold water; stir
well & pour into stew; mix well.
Cover & let cook remaining 1
hour.

*red or russet potatoes hold up
better under hours of heat

(recipe: togetherasfamily.com)
———————————

3-Ingredient Cookies

(makes 12 cookies)

1 ripe banana
1 C. rolled oats
(craisins or raisins, if desired)

Preheat oven 350 degrees F.
Place banana, oats & raisins/craisins
in a bowl, mix using your fingers until
completely combined. Spray a cookie
sheet with nonstick spray & form
dough into balls – flatten & place on
sheets. Bake 15-20 minutes. Makes 12
cookies.

(recipe: tiphero.com)
————————————

Grandma’s Heirloom Country Casserole

2 1/2 lb. Yukon Gold potatoes, cubed/
boiled & mashed (not peeled)
1 C. sour cream
1 C. shredded Cheddar cheese
1 (2.8 oz) can French fried onions
2 tsp. salt
1 tsp. ground pepper

Combine all ingredients & spread in
bottom of baking dish.

Preheat oven 375 degrees F.

1 1/2 – 2 lb. boneless, skinless chicken
breasts POACHED & shredded
1 (26 oz) can cream of mushroom soup
1 (16 oz) bag frozen mixed vegetables,
thawed/drained
1 C. sour cream
2 tsp. ground mustard (dry)
1 tsp. garlic powder
1/2 tsp pepper
1 C. shredded Cheddar cheese (topping)

Combine above ingredients & spread over
potato mixture. Sprinkle top with additional
1 C. shredded Cheddar cheese. Bake 45
minutes until cheese is melted & bubbly.
Serves 6

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

Crockpot Chicken Taco Chili

1 (16 oz) can black beans, rinsed/
drained
1 (16 oz) can kidney beans, rinsed/
drained
2 cloves garlic, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
1 (10 oz) pkg. (1 1/4 C.) frozen corn
kernels
1 (8 oz) can tomato sauce
1 (28 oz) can diced tomatoes, drained
1 T. cumin
1 T. chili powder
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
=
2 boneless, skinless chicken breasts,
uncooked
1/4 C. chopped fresh cilantro

Optional toppings;
additional cilantro, shredded cheese,
chopped scallions, chopped red onion,
sour cream

Combine all ingredients (except chicken &
cilantro) in crockpot, stir until combined.
Place uncooked chicken on top. Cover &
cook on Low 6 hours (or High 4 hours)
stirring occasionally. 30 minutes before
serving, pull chicken apart using 2 forks,
place back in crockpot & stir. Cover &
cook an additional 30 minutes. Top
with cilantro or other desired toppings.
Serves 6

(recipe: thecomforofcooking.com)

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

Weather is still in the 50’s, a little gloomy/cloudy.
Since I haven’t been out of the house for another
3 days, not really ‘up’ on the weather reporting.

STAY HEALTHY (if you can)!!!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Feel better Grammy!

  2. What did the doctor say?


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