and I’m back – sort of

Today is the first day of Spring – YAY! I always look forward to this, as Spring is my very favorite time of year – everything is fresh & blooming!

Sorry I’ve been ‘out’ of posting, managed to ‘throw’ my lower back out (I have scoliosis and occasionally I move ‘wrong’ and end up in pain). This time I feel like someone’s leaning heavily on my right shoulder & shoving me slightly forward – can’t stand up straight without pain. I’ve had this for many years – it comes & goes, sometimes much worse than right now, usually it goes away after a few days – this has been since Friday and is only slightly diminishing today. I told my husband if it doesn’t get any better soon am going to call for a doctor’s appointment & give in to some muscle relaxers (I don’t like them – make me all goofy/can’t drive & sleep a LOT!). We’ll see – just had to cancel Knit/Crochet Movie night (tomorrow) because of this and because of low interest.

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

Mandarin Orange Cake

1 (18.5 oz) pkg. white cake mix
1 (11 oz) can mandarin oranges,
drained, juice reserved
3 egg whites
1/2 C. oil
2 (8 oz, ea) cans crushed pineapple
3 (1/2 oz., ea) pkg. instant vanilla
pudding mix
1 (8 oz) tub Cool Whip, thawed
1 C. sweetened flaked coconut,
divided

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray.
Combine dry cake mix, reserved juice,
egg whites & oil; blend using elec.
mixer on medium speed 2 minutes
until creamy. Fold in oranges pour
into prepared pan. Bake 25-35 minutes
until a toothpick inserted in center
comes out clean. Place pan on wire
rack to cool completely. Pour pineapple
& juice into a medium bowl; stir in
dry pudding mixes. Fold in Cool Whip &
1/2 C. coconut – mix well & chill while
cake is cooling. Spread mixture over top
& sides; sprinkle with remaining coconut.
Serve immediately or keep refrigerated.
Serves 12

(recipe: gooseberrypatch.com)
—————————————

Creamy Grape Salad

1 (8 oz) pkg. cream cheese,
softened
1 C. powdered sugar
1 C. sour cream
2 tsp. vanilla
3 lb. red or green grapes
1/2 C. walnuts or pecans,
chopped

Beat cream cheese & powdered
sugar using elec. mixer until
blended. Add sour cream & vanilla;
beat until smooth – stir in grapes
& chill before serving.

(recipe: dearcrissy.com)
———————————-

Ground Turkey Stuffed Peppers

6 large bell peppers, any color
2 C. wild rice, cooked
1 lb. ground turkey
2 cloves garlic, minced
1 small onion, diced
1 (16 oz) jar crushed tomatoes
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1 1/2 C. sharp Cheddar cheese,
shredded
1 T. olive oil

Cut off tops of peppers, remove
seeds; trim bottoms to help them
sit flat in skillet – rinse thoroughly.
In large pan filled with water boil
peppers 5 minutes then remove
from water & turn upside down
onto a paper towel to dry.
Preheat oven 350 degrees F.
In large skillet add oil, garlic &
onion; saute until tender. Add
turkey & brown until thoroughly
cooked. Add crushed tomatoes,
rice, Ital. seasoning, salt/pepper &
1/2 C. shredded cheese – stir until
blended. Spray a 10 inch cast iron
skillet with nonstick spray.Fill
peppers evenly with mixture &
place in skillet. Bake, uncovered,
25-30 minutes. Remove from oven
& add remaining cheese on top
of peppers. Bake another 5 minutes
until cheese melts. Makes 6 large
peppers

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

Bacon Egg & Cheese Monkey Bread

4 T. butter
6 eggs, beaten
1 (16.3 oz) tube Pillsbury Grands!
refrigerated biscuits
1 1/2 C. shredded sharp Cheddar
cheese
1 (2.52 oz) pkg. pre-cooked bacon,
cut into 1/2 inch pieces (about
1 C.)
1/4 C. finely sliced green onions
(4 medium)

Preheat oven 350 degrees F.
Spray 12-C fluted tube cake pan
(or Bundt) pan with nonstick
spray. Melt 1 T. butter in skillet
over medium heat, tilting pan
to coat sides. Add eggs, reduce
heat to medium-low & cook until
firm but still  moist, stirring
frequently (you’re making scrambled
eggs.) In small microwave-able bowl,
melt remaining butter.Add
1 T. melted butter to bottom
of Bundt pan, brushing with pastry
brush or tilting pan to coat halfway up
sides. Separate dough into 8
biscuits; cut each one into
sixths. Coat biscuit pieces with
remaining 2 T. butter; place half
in bottom of pan. Layer with 1/2
C. cheese, half of bacon, all of
eggs, 1/2 C. cheese & green onions.
Add remaining bacon, remaining
1/2 C. cheese & remaining biscuit
pieces to top. Bake 30-35 minutes
until deep golden brown. Cool
5 minutes in pan then run a spatula
around outer & inside edges of pan
to loosen. Turn over onto a serving
platter. Serves 8

(recipe: pillsbury.com)
—————————–

Chicken Frito Pie

1 T. olive oil
2 boneless, skinless chicken
breasts
salt/black pepper
1 onion, chopped
1 T. ground cumin
1 T. chili powder
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, drained/
rinsed
1 C. corn kernels – fresh, canned or
frozen
1 (4 oz) can green chilies
3 C. Frito corn chips
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack cheese
sliced green onions, garnish

Preheat oven 350 degrees F.
Heat oil in an oven-safe skillet over
medium-high heat; add chicken &
season with salt/pepper. Cook until
golden & no longer pink, 8 minutes
per side. Transfer to a plate & let rest
5 minutes, then slice.
Add onion to skillet & season with
salt, cumin & chili powder. Cook until
soft, 6 minutes. Add tomatoes & stir
until combined then add black beans,
corn & green chilies. Return cooked,
diced chicken to skillet & stir to
combine. Simmer until thick, 15 minutes.
Transfer mixture to large bowl & layer
half of Fritos on bottom of skillet;
top with chicken mixture then sprinkle
with both cheeses & remaining Fritos.
Bake until cheese is melted & bubbly,
10 minutes. Garnish with green onions.
Serves 4

(recipe: delish.com)
————————————-

Easy Chicken & Rice Soup

1 T. olive oil
3 medium red bell peppers,
chopped
1 3/4 C. chopped onion
3/4 C. zucchini, halved lengthwise,
then sliced
1/2 C. chopped celery
1/4 tsp. dried thyme
2 (14.5 oz, ea) cans chicken broth
1 1/2 C. water
1 pkg. Knorr Rice Sides – chicken
broccoli flavor
2 1/3 C. shredded cooked boneless,
skinless chicken breasts

Heat oil in large skillet over
medium-high heat & cook vegetables
& thyme, stirring occasionally, until
vegetables are tender, about 6 minutes.
Add broth, water & Knorr Rice Sides &
bring to boil. Reduce heat & cook,
covered, 10 minutes until rice is tender.
Stir in chicken & serve immediately.
Serves 4

(recipe: dearcrissy.com)
—————————————

Crockpot Onion Cream Pork Chops

4 large bone-in rib or center-cut
pork chops
*1 recipe (see below) cream of
onion soup
1 (10.75 oz) can cream of mushroom
soup
1 envelope Ranch salad dressing mix
1/3 C. dry white wine
1/2 C. milk
1/4 tsp. salt
1/8 tsp. black pepper

Sprinkle chops with salt/pepper & place
in bottom of crockpot. In small bowl
mix soups, milk, Ranch seasoning mix
& wine – pour over chops. Cover &
cook on Low 3-4 hours. Serves 4

Homemade Cream of Onion soup

2 T. unsalted butter
1/2 C. chopped onions
1/4 C. flour
1 T. chicken or vegetable stock
1/2 C. water
1/2 C. milk or Half & Half
1/4 tsp. black pepper
1/2 tsp. salt

Melt butter in small saucepan over
medium heat; add onions & stock.
Cook & stir about 5 minutes until
onions are soft. Whisk in flour (this
will be very thick). Slowly whisk in
water (still very thick) then repeat
with milk or half & half. Continue
cooking until mixture bubbles, then
cook 1 minute. Add salt/pepper.

(To use as a soup – stir in 1 Cup  milk
or Half & Half)

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

Chocolate Cobbler

2 sticks butter
1 1/4 C. sugar
1 1/2 C. self-rising flour
1 tsp. vanilla
3/4 C. milk

Chocolate layer:
1 C. sugar
6 T. cocoa powder
2 C. boiling water

Preheat oven 350 degrees F.
Melt the butter in a 9 X 13″
baking pan in the oven. Mix
together 1 1/4 C. sugar, flour,
vanilla & milk in a bowl. Once
butter is melted, pour batter
over butter, do not stir. In a
separate bowl mix cocoa &
remaining sugar. Sprinkle mixture
on top of batter. Do not stir.
Pour the boiling water on top &
do not stir. Bake 30-45 minutes;
keep an eye on it after 30
minutes it will brown quickly.

(recipe: Courtney Luper-Facebook)

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

Our weather has been rather goofy –
cold & snow one day (covering the
ground) then melting the next. Today
it’s 38 degrees F., gray & cloudy with
50% chance of showers later. Spring
is here – hopefully soon we’ll be
getting warmer temperatures!

Enjoy your day;

Hugs;

Pammie

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One CommentLeave a comment

  1. Sorry to hear about your back. Take it easy Lady!


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