It’s been ONE WEEK already!

Stopped over to visit with new grandson – he’s now officially one week old! I had knit him a little hat which I delivered today – turns out he’s more of a “Premie” head size right now – we put it on him with his Dad holding him

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While I was there middle son stopped by to get his first look at the baby; here he’s asking Kolt what he’s dreaming of

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It was a nice easy-going visit – oldest son (baby’s Daddy) keeps telling me I need to get over to visit them (“He misses you, Grandma!”) – it’s good for all of us and warms my heart so much!

===========

Blueberry Upside Down Cake

Topping:
1 C. brown sugar, packed
1/2 C. butter (do not use margarine
or imitation butter)
2 C. blueberries, fresh or frozen

Cake:
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
3/4 C. granulated sugar
2 eggs, room temp.
1 T. vanilla
1/2 C. Greek yogurt
1/3 C. milk

Preheat oven 350 degrees F.
Spray 8 or 9″ springform pan with
nonstick spray or grease with
shortening. (poster also lines
bottom of pan with parchment
paper). Sprinkle 1/2 C. melted
butter in bottom of pan; evenly
sprinkle 1 C. brown sugar over butter.
Evenly spread blueberries on top.
In bowl, combine flour, baking
powder, baking soda & salt. In
another bowl of elec. mixer combine
oil & sugar on Low speed. Add
vanilla & eggs; blend. Slowly mix
in flour mixture, alternating with
Greek yogurt & milk. Spoon batter
into pan & smooth top. Bake
45-50 minutes. Test cake -insert
wooden toothpick into center –
cake is done when it comes out
clean (or with dry crumbs). Cool
cake on wire rack 5 minutes, then
run a thin knife tip around cake
edge & loosen springform ring.
Cake cake be stored in fridge
up to 5 days. Serves 10

(recipe: callmepmc.com)
————————————-

Crockpot Dijon Pork Chops & Potatoes

1 (10.75 oz) can cream of mushroom
soup, undiluted
1/4 C. chicken broth
1/4 C. whole grain Dijon mustard
1 clove garlic, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about
1-inch thick)
1 T. oil

Thickening (if desired):
3 T. flour
1/4 C. water

Spray insides of crockpot with
nonstick spray.
In large bowl mix soup, broth, mustard,
garlic, thyme, salt/pepper. Stir in sliced
potatoes & onions & place in crockpot.
Heat oil in large skillet over medium-high
heat; brown chops well on both sides.
Place chops on top of potato mixture.
Cover & cook on Low 4-6 hours or High
3-5 hours. If you want a thick sauce,
mix together thickening ingredients
listed above & stir until there are no
lumps. Turn crockpot to High, remove
chops & stir flour mixture into potatoes.
Place chops back in crockpot & cook on
High 15-20 minutes longer until sauce
is thick & fully cooked. Serves 6

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

Sheet Pan Scalloped Potatoes

1 T. unsalted butter (for greasing pan)
2 C. heavy cream
2 cloves garlic, minced
1 tsp. fresh thyme, finely chopped
salt
ground black pepper
2 1/4 lb. medium Yukon Gold potatoes,
scrubbed – about 8
1/3 C. grated Parmesan cheese
1 1/2 C. shredded Gruyere cheese
(4 1/2 oz.)

Special equipment:  18 X 13″ sheet pan

Preheat oven 450 degrees F.
Lightly grease pan with butter.
In small saucepan over medium heat
bring cream, garlic, thyme, 1/2 tsp. salt
& 1/4 tsp. pepper to simmer then
turn off heat. Thinly slice potatoes using
a mandoline or vegetable slicer (about
1/8 inch thick slices) Arrange half of
potato slices in single, overlapping layer
on sheet pan; sprinkle tops evenly with
salt & half grated Parmesan. Top with
remaining potato slices & sprinkle with
salt. Drizzle hot cream mixture evenly
over potatoes. Cover pan with foil &
bake about 20 minutes until potatoes
are tender when pierced with a paring
knife. Carefully remove foil & sprinkle
tops with Gruyere & remaining Parmesan.
Cook, uncovered, until very brown &
crusty on top, rotating pan halfway
through cooking time (15-20 minutes more).
Serves 8-10

(recipe: foodnetwork.com)
———————————————

Swedish Meatball Soup

1 large egg
2 C. Half & Half, divided
1 C. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 T. butter
3 T. flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 C. water
1 lb. red potatoes, cubed
1 (10 oz) pkg. frozen peas,
thawed

In large bowl beat egg; add
1/3 C. Half & Half, bread crumbs,
onion & 1 tsp. salt. Crumble
beef over mixture & mix well
then shape into 1/2 inch balls.
In Dutch oven, brown meatballs
in butter, in batches. Remove from
pan; drain fat. Add flour, bouillon,
pepper, garlic salt & remaining
salt to pan; stir until smooth.
Gradually stir in water; bring to boil.
Reduce heat, cook & stir 2 minutes
until thickened. Add potatoes &
meatballs. Reduce heat, cover &
simmer 25 minutes until potatoes
are tender. Stir in peas & remaining
Half & Half; heat through.
Makes 8 servings (about 2 qts)

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

Quick Chicken Casserole

2 boneless skinless chicken breasts
1 C. white rice, uncooked
1 can cream of celery soup
1 pkg. French onion soup mix
2 onions, roughly chopped
water
salt/pepper, to taste

Preheat oven 350 degrees F.
Pour dry rice into bottom of a 9 X 13″
baking dish – spread to edges Arrange
chicken breasts on top of rice. Mix the
2 soups together in a bowl with a little
water  – season to taste with salt/pepper
& pour over chicken/rice. Spread onions
on top & bake 1 hour.

(recipe: cooktopcove.com)
——————————

Honey Garlic Shrimp Skillet

1 lb. shrimp (skin off/tail on)

Sauce:
1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinade shrimp
with half of sauce 15-30 minutes
(discard marinade). Over medium-
high heat in 10 inch skillet sear
shrimp in some oil – sear on both
sides in two batches until browned,
about 1 minute per side. Using
tongs, rub shrimp into caramelized
bits on bottom of pan. Serve hot
drizzled with remaining sauce.
Serves 4

(recipe: yummly.com)
————————————-

Warm Caramel Apple Pudding Cake


2 large Granny Smith apples, peeled/
sliced thin
1 (2 layer) pkg. yellow cake mix, divided
2 (3.4 oz, ea) pkgs. vanilla instant pudding
mix
1 1/2 C. cold milk
1 (12.25 oz) jar caramel ice cream topping,
divided
1/4 C. water
1 C. Cool Whip, thawed/divided
1/2 C. dry roasted peanuts (optional)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with non-
stick spray. In large bowl place 1 T.
dry cake mix & toss apples in bowl
to coat. Prepare rest of cake mix as per
box directions; pour into dish; top with
coated apples. Beat dry pudding mixes,
milk, 3/4 C. caramel topping & water
using a whisk, 2 minutes; drizzle over
apples. Place baking dish on a baking
sheet & bake 1 hour to 1 hour 10 minutes
until golden brown. Cool 20 minutes;
sauce will thicken slightly as it cools.
Whisk remaining caramel topping &
Cool Whip until blended; spoon over
cake slices. Just before serving sprinkle
top of slices with nuts (if desired.)
Serves 16

(recipe: kraftrecipes.com)

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

Not much going on around here – gas
prices dropped a little (down to $2.39/9).
Weather is cold (in the 30’s) with light
dustings of snow but nothing big. Today
it’s sunny (but very chilly) out – kind of
fools you into thinking it’s warm – until
you actually GET OUT IN IT! At least
Spring is on the way – sometime soon!
Our backyard is covered in a small
yellow ground cover that blooms at
this time every year. (I used to think
it was called Aconite, but looking it
up – it’s not the same thing!)The funny
thing is: we never planted it – our neighbor
with connecting yard did, many years ago.
Each year it creeps a little more into our
yard – their yard is now almost totally
empty of it!

 

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Am quickly finishing up the pink/white/
tan baby blanket – just crocheting a white
edging on it and it will be done! I brought
it to Knit Night Tuesday and today noticed
I had made a several-rows mistake – ripped
them out and decided “That’s It! I’m done!”
It was long enough so now it’s just get it
finished.

Hope your week has gone well – stay
healthy!

Hugs;

Pammie

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One CommentLeave a comment

  1. Well Grandma The youngster is realy Handsome for his age!


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