Some days ya just gotta be FLEXIBLE!

Today was “take my van in to the dealership for fluid changes’ day. Also on that agenda was ‘please check out WHY my right front tire has a continual slow leak!” and – why my electric side doors sometimes decide they don’t want to open/close – only sometimes! I was prepared: took 2 knitting projects and my latest book. Drove myself there, got some free coffee and commenced knitting. About half hour later nice young man from Service comes over & tells me that I have more issues than I thought: #1 they can’t find reason for electric door problem (why am I not surprised?), #2 all FOUR tires have issues (they ARE older tires) #3 something else I don’t remember now needed fixing. When I asked grand total of TIME for fixing all this they said: FIVE HOURS! Oh MY! Today is husband’s class reunion in another city so he’ll be gone a good 3+ hours, tonight is special needs group – what to do? Nice guy suggested they DO have a shuttle AND I’m just within their radius for using it -now I’m home sitting at my lovely computer, it’s almost 11 a.m. Husband ‘should’ be home in time to drive me back to dealership later. As I was getting out of the shuttle the driver said: “Hope they get your vehicle done today!” OH MY – never thought of the “What if they don’t? scenario! Mentioned to husband that he might need to drive me tonight to special needs – his response: “Won’t be the first time!” Ah, life – it’s great IF you’re flexible! Yesterday while watching the baby (just before Mom left for work) she asked if I was available TODAY to watch him – I had to say No. I texted her a little earlier explaining my plight and saying that IF she still needed, I could watch him until around 4:30 BUT she would have to pick me up; turns out her Dad will watch the baby so I’M FREE – WOW, what a concept!

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

Easy Strawberry Cake

1 (16.25 oz) box white cake mix
1 (.3 oz) box strawberry Jell-O
4 egg whites
1/3 C. canola oil
1 C. frozen unsweetened
strawberries, thawed
1/2 C. water
1/3 C. butter, softened
2 1/3 C. powdered sugar

Preheat oven 350 degrees F.
Grease & flour two 9″ round
cake pans. In large bowl combine
cake mix & Jell-O; add egg whites
& oil; beat using elec. mixer until
well blended. In small bowl or
food processor, mash strawberries
in their juice – set aside 3 T.
mashed berries for icing. Add
water & remaining berries to
batter & mix; pour into pans.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes
out clean. Cool in pans 10 minutes;
remove cakes from pan to wire
racks & cool completely.

Icing:
Combine butter & reserved berrie
mixture in small bowl. Gradually
beat in powdered sugar until light &
fluffy). Place one cake on serving platter
& top with half of icing; top with second
cake & repeat, spreading icing evenly
on top.

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

Chicken Burrito Skillet

1 lb. boneless skinless chicken
breasts, cut into 1 1/2″ pieces
1/8 tsp. salt
1/8 tsp. black pepper
2 T. olive oil, divided
1 C. uncooked long grain rice
1 (15 oz) can black beans, drained
& rinsed
1 (14.5 oz) can diced tomatoes,
drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 C. chicken broth
1 C. shredded Mexican-blend cheese
1 medium tomato, chopped
3 green onions, chopped

Sprinkle chicken with salt/pepper.
In large skillet over medium-high
heat, heat 1 T. oil. Saute chicken
until browned, about 2 minutes-
remove from pan. In same pan, heat
remaining oil over medium-high
heat. Saute rice until lightly browned,
1-2 minutes. Stir in beans, canned
tomatoes, seasonings & broth – bring
to boil. Place chicken on top (do not
stir into rice). Simmer, covered, until
rice is tender & chicken is no longer
pink, 20-25 minutes. Remove from
heat; sprinkle top with cheese. Let
stand, covered, until cheese melts.
Top with tomato & green onions.
Serves 6

(recipe: tasteofhome.com)
————————–
Mexican Corn Bread Salad

1 (1 oz) pkg. dry Ranch
dressing mix
1 C. sour cream
1 C. mayonnaise
6 corn bread muffins
2 (16 oz, ea) cans pinto
beans, drained/rinsed
1 green bell pepper,
chopped
1 (16 oz) pkg. frozen corn,
thawed
3 large tomatoes, chopped
10 slices bacon, cooked/
crumbled
2 C. (8 oz) shredded Mexican
cheese blend
6 scallions, sliced

In small bowl combine dressing
mix, sour cream & mayonnaise.
Crumble 3 corn muffins in large
glass bowl or trifle dish. Place a
layer of beans over muffins, then
bell pepper, dressing mixture,
corn, tomatoes, bacon, remaining
corn muffins (crumbled), cheese &
scallions. Cover & chill at least
2 hours before serving. Serves 8

(recipe: mrfood.com)
——————————-
Freezer Slaw

1 1/4 C. sugar
3/4 C. cider vinegar
2 (10 oz, ea) pkgs. shredded
angel hair cabbage slaw
1 large carrot, peeled/shredded
1 small green bell pepper,
diced
1 tsp. celery salt
1 tsp. mustard seeds (optional)

Bring sugar & vinegar to a boil in
small saucepan, stirring until sugar
dissolves; cool. Combine cabbage
slaw & remaining 4 ingredients;
pour vinegar mixture over cabbage
mixture & toss to coat. Place in a
large heavy-duty ziplock bag or an
airtight container & freeze up to
3 months. Thaw in fridge before
serving. Serves 8

NOTE: If you don’t need to make
this dish in advance, prepare dish-
cover & chill at least 2 hours before
serving.

(recipe: mrfood.com)
————————————

NO-bake “Baked Potato” Salad

8 medium potatoes (about 3 lb)
scrubbed & cut into 1-inch chunks
1 T. salt
1 (16 oz) tub sour cream
1/4 C. real bacon bits
4 green onions, thinly sliced
1/2 tsp. black pepper

Place potatoes in large pot with
enough water to cover them. Add
salt & bring to boil over high heat.
Cook potatoes 10-15 minutes until
fork-tender; drain well & allow to
cool slightly. In large bowl combine
remaining ingredients; mix well.
Add potatoes & mix until well
combined. Serve warm or cover &
chill until ready to serve. Serves 6

(recipe: mrfood.com)
————————————

No-cook Roll-ups
(appetizers)

1 (10 oz) pkg. frozen
chopped spinach, thawed &
well-drained
1 C. mayonnaise
1 (8 oz) tub sour cream
3 scallions, thinly sliced
1 (.4 oz) envelope Ranch-
style salad dressing mix (dry)
1 (3 oz) pkg. bacon bits
9 (10 inch) flour tortillas

In large bowl combine all
ingredients except tortillas;
stir well. Spread mixture on
tortillas, distributing evenly.
Roll up, jelly-roll fashion;
wrap each in plastic wrap.
Chill 4-6 hours then cut into
1/2 inch thick slices & serve.
Makes 6 dozen

(recipe: mrfood.com)
—————————–

Crockpot Honey-Garlic Chicken Thighs

4 skinless boneless chicken thighs
1/2 C. soy sauce
1/2 C. ketchup
1/3 C. honey
3 cloves garlic, minced
1 tsp. dried basil

Lay chicken thighs in bottom of
crockpot. Whisk soy sauce, ketchup,
honey, garlic & basil together in a
bowl & pour over chicken. Cover &
cook on Low 6 hours. Serves 2

(recipe: allrecipes.com)
———————————-
Crockpot Peachy Pork Chops

4-6 whole very ripe peaches, peeled/
pitted (can use frozen that have
been thawed or canned-in-water,
not syrup)
1 small onion,
2-4 lb. boneless pork chops
1/4 C. ketchup
1/4 C. honey BBQ sauce
2 T. brown sugar
1 T. soy sauce
pinch salt
1/4 tsp. garlic salt
1/2 tsp. ground ginger

Using blender or food processor,
place peaches in device & process
until smooth adding a small amount
of water, if necessary. Puree should
be smooth & not chunky. Place a
small amount of olive oil in large fry
pan heated to medium-low heat.
Place some of pork chops in pan &
cook 3-5 minutes per side until
chops are slightly browned on each
side but still pink inside (work in
batches until all are semi-cooked).
As chops are browning place finished
ones in a bowl, coat each chop with
some peach puree & place in crockpot.
When all chops are cooked/coated,
mix remaining peach puree, ketchup,
BBQ sauce, brown sugar, salt, garlic
salt, soy sauce & ground ginger in a bowl
& mix well to combine. Drizzle mixture
over top of chops. Cover & cook on
Low 5-6 hours or High 2-3 hours.
Test chops for doneness to make sure
they are no longer pink inside or when
a meat thermometer reads 145 degrees F.
Serves 6-8

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

Pineapple Pie

1 1/2 C. sugar
1/2 C. butter, softened
1 C. crushed pineapple
3 T. flour
1 tsp. vanilla
2 eggs
1 unbaked pie shell

Preheat oven 350 degrees F.
Beat all ingredients together
(except pie shell) & pour into
unbaked pie shell. Bake until
pie sets & is brown.

(recipe: tastyrecipes/facebook.com)

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

Weather-wise we’re now DEFINITELY into SUMMER;
high 80’s & low 90’s – thank heavens for air conditioning!

Gas prices are really good: $2.29/9! YAY!

Depending on whether I need to go back & fetch my
vehicle today or not, dinner “might” be enchiladas.
We love them but it takes about 40+ minutes to make
them, then about an hour to bake them – we’ll see,
dinner just might be ‘catch-as-catch-can’ (meaning
eat what you want, I’m not cooking!)

Hope you’re having an OK day!

Hugs;

Pammie

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3 CommentsLeave a comment

  1. Hi GP, unless ur tires are really old and worn, replacement is not necessary, in the future just go to walmart pick a can of fix-o-flat for $4 and ask hubby to apply into front tire… presto good as new!

    Electric side door, check the fuse first, then there may be a bad solenoid, or shorted wire… that’s a bit more tricky but not too hard to solve. Plenty of youtube videos to help you do-it-yourselfers.

    Have a glorious day!

  2. Thanks for the tips!

  3. Should think service would do the fuse and so forth.


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