Beautiful DAY!

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Today is the kind of day for relaxing (like the clip above) – the sun is shining, it’s a lovely temperature 79 degrees F., light breeze – perfect ‘End of Summer’ Holiday-day! We don’t have any special plans for the day – just enjoying the sunshine, for it won’t be too long and the temps will drop, the leaves will start falling and BOOM! We’re into Fall! (not my favorite time of year).

The ‘crazy’ grandson-sitting possible schedule of last week has mellowed out greatly: as it stands we only have to pick him up after school at his bus stop and drive him to football practice 2 days – that’s it! WHEW! So glad that’s straightened out!

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

Peanut Butter Custard Blast

2 C. Oreo cookie crumbs
2 T. sugar
1/3 C. butter, melted

Filling:
1 1/2 C. sugar
1/3 C. cornstarch
2 T. flour
1/2 tsp. salt
6 C. milk
6 large egg yolks, beaten
1 C. creamy peanut butter

Topping:
2 C. heavy whipping cream
1 T. powdered sugar
6 peanut butter cups, chopped
1/2 C. chopped salted peanuts
2 T. chocolate syrup

Preheat oven 375 degrees F.
In small bowl combine cookie
crumbs & sugar; stir in butter &
press into bottom of a greased
9 X 13″ baking dish. Bake 8 minutes
until set; cool on wire rack.
Filling:
In large saucepan combine sugar,
cornstarch, flour & salt; stir in
milk until smooth. Cook & stir
over medium-high heat until
thickened & bubbly. Reduce heat
& cook, stirring, 2 minutes. Remove
from heat & stir a small amount of
hot mixture into egg yolks; return
all to pan, stirring constantly. Bring
to a gentle boil, cook & stir 2 minutes.
Remove from heat; stir 1 C. peanut
butter in until smooth. Gently stir
peanut butter mixture into pan then
pour over crust. Cool to room
temperature. Cover & refrigerate
at least 2 hours.

In large bowl beat cream until it begins
to thicken; add powdered sugar & beat
until stiff peaks form. Spread over peanut
butter mixture then sprinkle with peanut
butter cups & peanuts. Drizzle top with
chocolate syrup. Serves 15

To Prepare ahead:
After peanut butter custard is poured over
crust, refrigerate overnight. Before serving,
top with sweetened whipped cream, peanuts,
peanut butter candy & chocolate drizzle

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

Baked Rueben Dip

1 (32 oz) jar sauerkraut, rinsed/
well drained
10 oz. sliced deli corned beef,
chopped
2 C. (8 oz) shredded sharp
Cheddar cheese
2 C. (8 oz) shredded Swiss cheese
1 C. mayonnaise
1/4 C. Russian salad dressing
1 tsp. caraway seeds, optional
rye crackers

Preheat oven 350 degrees F.
In large bowl mix first 6
ingredients; stir in caraway
seeds, if using. Spray a 9 X 13″
baking dish with nonstick spray &
pour mixture into dish. Bake
25-30 minutes until bubbly. Serve
with crackers. Makes 8 cups

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

Pork Chop/Garden Veggie
Rice Bake

8 (1 inch thick) pork chops
salt/pepper, to taste
1 tsp. paprika
2 T. oil
2 T. butter
1 carrot, diced
1 bell pepper, chopped
1 C. fresh mushrooms, sliced
4 cloves garlic, minced
1/2 C. green onions, chopped
1 (14.5 oz) can Italian-style diced
tomatoes, drained
1 3/4 C. chicken broth
1 C. long grain rice (must be
this kind of rice)

Preheat oven 350 degrees F.
Melt butter & oil in dutch oven over
high heat. Once hot, add chops &
brown 3 minutes per side – continue
until all chops are cooked. Remove
chops & add carrots, bell pepper &
mushrooms to pot. Reduce heat to
medium-high & cook, stirring
occasionally, 3 minutes. Add broth,
rice & diced tomatoes – bring to boil
then reduce to simmer, stirring
occasionally 5 minutes. Pour rice/veggie
mixture into a greased 9 X 13″ baking
dish. (It will seem like a lot of liquid &
too little rice but it will change when
cooked). Top mixture with chops & cover
dish with foil. Bake 1 hour. Serves 4-6

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

Citrus Grilled Chicken

2 lb. boneless, skinless chicken
breasts or thighs (or comb. of both)
2 T. fresh lemon juice
juice of 1 orange
2 fresh sprigs rosemary, removed
from stem & chopped (about 3-4 T.)
2 T. olive oil + more for grilling

Place all ingredients in zip lock bag &
marinate at room temp. 30 minutes –
one hour. Heat grill to High on one side
and Low on the other. Discard marinade
& pat chicken dry. Brush chicken with oil
& place on hot side – leave on for a few
minutes to sear; flip & repeat then move
them to cool side & close cover. Cook
5-10 minutes depending on how thick
the meat is. Poke Test: push on thickest
part of meat; if it bounces back it is
probably done or close to done. If your
finger leaves an impression, it is still
uncooked. If you have to, pull one off
& cut into thickest part of one piece
to check. Let rest 5 minutes, then serve.
Serves 4

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

Crockpot Zucchini Noodle Lasagna

2 medium zucchini (sliced into quarter
inch rounds)
8 oz. cream cheese
1 C. cottage cheese
1 C. Parmesan cheese (shredded)
1 (12 oz) roll ground sausage, browned/
drained of excess grease
1 (24 oz) jar pasta sauce

Place sliced zucchini in a strainer; salt
rounds with a pinch of salt & let stand
15-20 minutes. Water from zucchini
will drip out of strainer – make sure you
have a bowl under strainer. Rinse off
zucchini & dry with a paper towel. In
medium bowl combine cream cheese,
cottage cheese & Parm. cheese – use
a hand mixer to mix until smooth. Spray
insides of crockpot with nonstick spray &
layer half of zucchini on bottom. Spread
half of pasta sauce on top & half of
cheese mixture – repeat layers. If desired,
sprinkle top with additional Parm. cheese.
Cover & cook on High 2-3 hours (or) Low
4-6 hours. Serves 6-8

(recipe: 365daysofcrockpot.com)
——————————————–

Crunchy Taco Cups
(appetizers)

1 lb. ground beef
1 pkt. taco seasoning ( 3 T.)
6 oz. diced tomatoes
1 (4 oz) can diced green chiles
1 1/2 C. shredded sharp Cheddar cheese
6 large flour tortillas

Preheat oven 375 degrees F.
In large skillet brown ground beef & drain;
transfer to a bowl. Add taco seasoning,
tomatoes, chiles & stir to combine. Cut
tortillas into a square shape & cut each into
4 smaller equally sized square pieces.
Generously spray a standard sized muffin
tin with nonstick spray. Line each cup
with a tortilla square. Add 1 1/2 T. of
taco mixture to each cup & top with
1 T. cheese – press down & add another
layer of tortilla square, taco mixture &
a final layer of cheese. Lightly brush
tops edges of tortilla squares with
cooking oil. Bake 18-20 minutes until
cups are heated through & edges are
golden brown. Makes 12 cups

(recipe: buzzfeed.com)
—————————————

Do Nothing Cake

2 C. sugar
2 C. flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 (16 oz) can crushed pineapple,
undrained

Icing:
1/2 C. butter
1 C. sugar
3/4 C. evaporated milk
1 C. flake coconut
1 C. chopped nuts (your choice)
1 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Place first 6 ingredients in
a bowl; mix until blended & pour
into pan. Bake 35-40 minutes.

Icing:
Mix butter, sugar & evap. milk in
a saucepan & cook over medium
heat until a little thickened – about
5 minutes after reaching a boil.
Remove from heat & add
remaining ingredients; stir & pour
over hot cake.

(recipe: tastypinch.com)

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

Diet-wise, I’m down 12.4 lb. (after 3 weeks). It’s slow-
going but I’m still plugging at it. I would ‘like’ to get
down to 145 (I’m at 174 now) – we’ll see where this
goes.

Still working on the yellow baby blanket for Crisis
Pregnancy – it’s a beautiful pattern (6 rows, every
other row is just Purl) but it’s the kind of pattern
where, once you’ve made it through 6 rows, you’re
ready to do something else! This will be a slow-
going afghan; I have about 16 inches done now.
Also working on a rather simple scarf for the other
knit group that collects hats, scarves, mittens &
gloves for the homeless. Every year I say I’m done
knitting for them and then . . . I feel the urge to
knit a few scarves. THIS time I happened to bump
into some really pretty purples/dark blues/dark
greens (think peacock feather colors) yarn that
someone recently gave me and, when I originally
got it (about a month ago) I really didn’t have
ANY idea what to make with it (just knew I LOVED
the colors!). This time when I found it I immediately
knew it would make a really pretty scarf (or more);
another ‘gonna take awhile’ project, but that’s OK –
I have time.

Not much else new around here – I made pierogies &
sausages for dinner last night and it looks like that
might be dinner tonight, too.

Hope you all are having a nice, relaxing holiday!

Hugs;

Pammie

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3 CommentsLeave a comment

  1. divine!!

  2. Great weather! Congrats on diet, more fruit and veggies đŸ™‚

  3. The colors for your scarves sound great’ I’ll want to see them!


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