Some days are better than others –

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Today we finally have the ‘weather shift’ – it’s 55 degrees F. and pouring rain. I had, a little earlier, planned several quick trips to the drug store, bank, library and grocery store – all that changed when I got in my car and it wouldn’t start. Husband very nicely tried helping, using all the tricks of the trade: check battery, try jump starting my van using his Jeep, cleaning off the battery cables, etc. – nothing. When my van was hooked up to his, it started – but after, nothing. When I got in my car, originally, I noticed a tiny, high-pitched sound – husband heard it in the engine area, but couldn’t define just where it was coming from. It would occasionally stop, then start up again, sort of like ‘something electrical’ was trying to run – crazy stuff. After much trying/attempting, we both agreed to just come in the house & get warm & dry, we were both cold & soaked. He’s all for trying again tomorrow to see if it will be better when it’s not raining – sure hope so! Actually, thank You, Lord, I don’t have anything pressing I need to be going to until Saturday, and if that happens & I still don’t have a car, I’m sure I can get a ride. Sometimes you just don’t know when life’s gonna hit you in the face with something ‘different’! Hoping we can get it running long enough to be able to drive it to the dealership (which is a good 25 minutes away) – we’ll see; more ‘adventures’ tomorrow.

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

Grandma’s Pumpkin Snack Cake

2 C. flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
4 eggs, lightly beaten
2 C. granulated sugar
1 C. vegetable oil
1 (15 oz) can pumpkin

Frosting:
3 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. vanilla
1 T. milk

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. In medium bowl
stir flour, salt, cinnamon, baking
powder, baking soda. Using elec.
mixer in another bowl combine
eggs, sugar, oil & pumpkin – mix
then add dry ingredients to wet
mixture & beat at Low speed until
combined & batter is smooth. Spread
batter into pan & bake 30 minutes
until a toothpick inserted into center
comes out clean. Cool cake in pan
completely before frosting.
Beat cream cheese using elec. mixer
until smooth; add in sugar & milk –
mix on Low speed until combined.
Stir in vanilla & mix again; spread
over cooled cake. Dust top lightly
with cinnamon, if desired then
cut into bars.

(recipe: kitchenmeetsgirl.com.)
—————————————

Autumn Soup

2 1/2 C. cubed, peeled butternut
squash
1 large sweet potato, peeled/cubed
3 medium carrots, sliced
1/4 C. thawed orange juice concentrate
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
3 T. sour cream
2 T. minced chives
1 T. sesame seeds, toasted

Place squash, sweet potato & carrots
in a steamer basket. Place basket in
a large saucepan over 1 inch of water.
Bring to boil; cover & steam 12-16
minutes until tender. Cool slightly then
transfer to food processor. Add OJ
concentrate, cover & process until
smooth. Transfer to large saucepan;
stir in milk, salt/pepper & cook,
stirring, over Low heat until heated
through (do not boil). Top each serving
with 1 1/2 tsp. sour cream, 1 tsp. chives
& 1/2 tsp. sesame seeds. Serves 6

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

Baked Horseradish/Cheddar
Mac & Cheese

3 T. melted unsalted butter
1/2 lb. dry elbow macaroni
1 C. milk
2 large eggs, beaten
1/4 tsp. freshly grated nutmeg
coarse salt/ground black pepper
1 lb. horseradish Cheddar cheese,
grated

Preheat oven 350 degrees F.
Lightly coat a 6 qt casserole dish
with 2 T. melted butter. Cook
macaroni accordg. to pkg. directions;
drain well & pour into a bowl. Add
remaining butter & toss to coat. Mix
milk, eggs & nutmeg with salt/pepper
in medium bowl. Add half of cheese
& stir to combine. Spoon half of buttered
macaroni into prepared dish; pour half
of milk mixture over macaroni & toss
to combine. Sprinkle half of remaining
cheese over macaroni; combine
remaining macaroni with remaining milk
mixture. When well combined, pour into
dish – sprinkle remaining cheese on top.
Bake 35 minutes until top is crusty &
golden brown & edges are bubbling.
Serves 6

(recipe: cookstr.com)
————————————-
Crockpot Beer Can Chicken

2 T. smoked paprika
2 tsp. salt
2 tsp. coarse pepper
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. garlic powder
1 tsp. cayenne pepper
4 (6 inch, ea) strips foil, each
bunched into a ball
1 (16 oz) can beer
1 (6.5 – 7 lb.) whole chicken

Mix paprika, salt/pepper,
oregano, thyme, garlic powder
& cayenne in small bowl. Place
foil balls in bottom of crockpot &
pour beer in. Rinse chicken & pat
dry with paper towels. Rub chicken
with seasoning mixture & place
chicken on top of foil balls. Cover &
cook on High 3 hours or Low 5-7
hours. (chicken is well done when
a meat thermometer reads 165
degrees F. in breast, or 175 degrees F.
in thickest part of thigh.)

(recipe: everydaygoodthinking.com)
—————————————

Skillet Stroganoff

1 T. olive oil
1 lb. sirloin, cut into small cubes
or thin strips
salt/pepper
2 T. butter (+ more for noodles)
1 onion, finely chopped
2 C. white button mushrooms,
sliced
2 cloves garlic, minced
1/4 C. white wine
1 T. Worcestershire sauce
1 1/2 C. beef stock
1 tsp. cornstarch
1/4 C. water
1 tsp. Dijon mustard
1/2 C. sour cream

cooked egg noodles

1/4 C. chopped parsley

Heat oil in large skillet over medium-
high heat. Season steak with salt/
pepper & place in skillet in single
layer. Brown on all sides & cook
until medium-rare, about 2-4
minutes. Remove meat to plate to
rest; add butter to skillet. Add
onions & mushrooms; season
with salt/pepper & saute until
onions are soft & mushrooms
tender. Stir in garlic & cook 1
minute. Add wine, Worc. & beef
stock; bring to simmer. Whisk
cornstarch & water; pour into
pan. Reduce heat & add mustard
& sour cream. Stir until evenly
incorporated then add steak
back to pan, tossing to coat meat.
Cook egg noodles according to pkg.
directions; add butter & toss to coat.
Serve over buttered egg noodles &
garnish with chopped parsley.
Serves 6

(recipe: delish.com)
————————————–

Cheese-stuffed Meatballs

4 string cheese packets, cut
cheese into 1″ cubes
1/2 lb. ground beef
1/2 lb. ground pork
1 C. breadcrumbs
1 egg
1/4 C. chopped parsley,
divided
2 cloves garlic minced
1/4 C. Parmesan cheese,
plus more for serving
salt/pepper
1 T. olive oil
1 (15 oz) jar marinara sauce

In medium bowl combine beef,
pork, breadcrumbs, eggs, 2 T.
parsley, garlic & Parmesan.
Season to taste with salt/pepper
& stir to combine. Scoop mixture
into small balls (about 2 T.) &
press 1 cube string cheese into
center, sealing meat tightly
around cheese; repeat with
remaining meatball mixture &
cheese. Heat olive oil in large
skillet over medium-high heat.
Add meatballs & cook to brown
on all sides. When meatballs
have developed a nice crust,
remove to a plate & wipe skillet
clean. Return skillet to stove over
medium heat. Pour marinara in
skillet & add meatballs to sauce.
Spoon sauce over meatballs.
Cover pan & simmer 12 minutes
until cooked through. Serve warm
& garnish with parsley & Parmesan.
Serves 4-6

(recipe: delish.com)
——————————–

Mini Eclair Bites

2 C. graham cracker crumbs
1/2 C. powdered sugar
1 1/2 sticks margarine, melted
1 (4-serving size) pkgs. instant
FRENCH vanilla pudding mix
1 1/4 C. milk
2 C. Cool Whip, thawed
3/4 C. chocolate frosting
(the kind that comes in a plastic
cup)

Preheat oven 350 degrees F.
Line 18 mini-muffin cups with paper
liners. In medium bowl combine
graham crumbs, sugar & butter – mix
well. Evenly press mixture into liners
using your fingers – press over bottom
& up sides of liners. Bake 5 minutes
until crust begins to brown – remove
from oven & cool completely.
In medium bowl whisk pudding mix &
milk. Fold in Cool Whip & place in a
zip-lock bag. Seal bag & snip off one
corner of bag (you’re using the bag
as a pastry bag for piping). Fill the
crusts with mixture evenly.
In small microwave-safe bowl heat
frosting 10-15 seconds & stir until
smooth & pourable. Place frosting in
another ziplock bag, snip corner &
top pudding mixture with a dollop
of frosting. Refrigerate 4 hours until
ready to serve. Makes 18

(recipe: mrfood.com)

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

I was talking with my husband about just
how advantageous this car-event was;
any other day we probably would be
needing groceries but actually we’re doing
well. I made a big batch of the spicy black
bean/chicken soup last night so there’s
leftovers.  We’re in good shape and I’m
thankful. I ‘was’ going to go to the library
because I was kind of ‘out’ of books to
read, but I’m sure I’ll be just fine – if I
look around here enough, I’m pretty sure
I could find one I haven’t read yet and
you KNOW there’s always knitting – hehehe.

Hope you are warm, dry and cozy wherever
you are. Sometimes little things like this
happen to heighten our awareness of just
how blessed we truly are!

Hugs;

Pammie

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One CommentLeave a comment

  1. Nothing is harder to take as when your vehicle fails without warning. But at least you and I have backups in the house.


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