There are days – yawn…

Yep, that’s me this morning! Yesterday I got a phone call from oldest son asking if I could babysit 3:30 – around 10:30 p.m. as he was going to cover a bartender shift at his hotel for an employee – Sure…Ok. I don’t mind spending time with my very busy 7 mo. old grandson EXCEPT the little stinker does NOT like to take a nap! He took about a 40 minute nap somewhere around 4 something and then was UP until TEN P.M. just before his Dad got home (11:45p.m.). That makes for one VERY LONG day/evening for me – I was totally exhausted. Got home & went right to bed – TO bed, not to SLEEP – got about 3 hours sleep when my alarm went off to get up for church. Husband heard the alarm & said his neck was really stiff & sore, what did I think about skipping church today…2 seconds later I was back to SLEEP – slept until 11 a.m.! Yes, I was tired! (am planning on going to choir practice 4:45 & then evening church so all wasn’t lost). OH! The OTHER thing – when his dad got home he woke up while getting his diaper changed and then was TOTALLY AWAKE when I left! UGH! That kid!!! (didn’t text to ask how long he was up after that…not my problem!)

===========

Cinnamon Doughnut Muffins

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 C. sugar
1/3 C. canola oil
1 large egg, lightly beaten
3/4 C. milk
10 tsp. seedless strawberry
(or your favorite flavor) jam

Topping:
1/4 c. butter, melted
1/3 C. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
In large bowl combine flour,
baking powder, salt, nutmeg
& cinnamon. In small bowl
combine sugar, oil, egg & milk;
stir into dry ingredients just
until moistened. Line muffin
cups with paper liners & fill each
cup half full of batter; place 1
tsp. jam on top & cover jam
with enough batter to fill
muffin cups 3/4ths full.
Bake 20-25 minutes until a
toothpick inserted into center
comes out clean. Place melted
butter in small bowl; combine
sugar & cinnamon in another
bowl. Immediately after removing
muffins from oven dip tops in
butter then into cinnamon-sugar.
Serve warm. Makes 10 standard-
sized muffins

(recipe: tasteofhome.com)
——————————–
Crockpot Chicken Tortilla Soup

1/2 C. diced white onion
1/2 C. diced red bell pepper
1 C. frozen whole kernel corn
1 (15 oz) can black beans, drained/
rinsed
1 1/4 lb. boneless skinless chicken
breasts
1 (4 oz) can mild green chilies
1 (8 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes,
undrained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
6 C. chicken broth
1 tsp. kosher salt
2 T. cilantro leaves, chopped

1 C. tortilla strips

Toppings:
sour cream
chopped avocado
sliced black olives
shredded Cheddar cheese

Place onion, bell pepper, corn,
black beans, chicken, chilies,
tomato sauce, tomatoes, chili
powder, cumin, garlic powder,
chicken broth & salt into crockpot-
stir to combine. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken from crockpot,
shred using 2 forks & return meat
to crockpot. Stir in chopped cilantro
& ladle into bowls. Top with tortilla
strips & any toppings you might
like. Serve immediately.
Serves 4

NOTE: there is no mention in the
recipe of HOW they did the tortilla
strips, but by the photo it looks like
they might have cut flour tortillas into
strips, sprayed a sheet pan with non-
stick spray & put them on the sheet
& baked them for a few minutes to
crisp them up then topped the soup
with them.
(recipe: dinneratthezoo.com)
——————————-

Coconut-Curry Carrot Salad

1/3 C. mayonnaise
1/3 C. coconut milk
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1 lb. carrots, shredded
1/3 C. sliced almonds, toasted
1/3 C. golden raisins
2 T. sweetened, flaked coconut,
toasted

Combine mayonnaise, coconut milk,
curry powder, salt & cayenne in
large bowl. Add remaining ingredients
& toss to coat. Serves 4

(recipe: hellmanns.com)
———————————-

Sesame Chicken Salad


1/3 C. mayonnaise
1 T. soy sauce
1/8 tsp. ground ginger
1 1/3 C. cooked, cubed chicken breast
1/2 C. chopped fresh snow peas
1 small sweet red onion, chopped
1 T. sesame seeds, toasted
4 lettuce leaves
1 T. chopped cashews

In small bowl, combine mayonnaise, soy
sauce & ginger; stir in chicken, peas, pepper&
sesame seeds. Serve over lettuce leaves;
sprinkle tops with cashews. Serves 2

(recipe: moms2moms.com)
———————————-

Zesty Italian Chicken Salad
(grill)

1/2 C. zesty Italian salad dressing, divided
1 lb. boneless, skinless chicken breasts
1 lb. fresh asparagus spears, cut into
2 inch lengths, blanched
1 red pepper, cut into thin strips
1/2 C. thinly sliced red onions
1 (6 oz) pkg. baby spinach leaves
1/2 C. cashews

Pour 1/4 C. dressing over chicken in shallow
glass dish; turn chicken to evenly coat both
sides of each breast. Refrigerate 30 minutes
to marinade. Heat grill to medium heat. Remove
chicken from marinade, discard marinade. Grill
chicken 6-8 minutes on each side or until done
(165 degrees F.); cut into strips. Place chicken &
vegetables on spinach-covered platter; sprinkle
with nuts & drizzle with remaining dressing.
Serves 4 (2 1/2 C. each)

(recipe: Kraft foods)
—————————————-

Sausage Gravy & Biscuits

1 (16.3 oz) tub Pillsbury Grands!
refrigerated biscuits

12 oz. bulk pork sausage
1/3 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
3 C. milk

Preheat oven 350 degrees F.
Bake biscuits accordg. to pkg.
directions on tube. In large skillet
crumble sausage & cook over
medium-high heat until browned
& no longer pink, stirring frequently.
Using wire whisk, stir in flour, salt/
pepper then gradually stir in milk.
Cook, whisking constantly, until
mixture thickens. Split baked,
warm biscuits & place on serving
plates. Serve sausage mixture
over split biscuits. Serves 8

(recipe: pillsbury.com)
———————————

Arugula & Green Apple Salad

2 limes
3 T. mayonnaise
1 T. olive oil
1 T. water
2 tsp. firmly packed light
brown sugar
4 C. arugula or baby spinach
leaves
1 medium Granny Smith apple,
cored/thinly sliced
1/3 C. pine nuts, toasted
1/2 C. Parmesan cheese, grated
or shaved

In a bowl grate rind of 1 lime to measure
1 tsp. zest then squeeze juice from
both limes. Combine mayonnaise,
olive oil, water, lime juice, lime zest &
brown sugar. Arrange arugula on a
serving platter; top with apple slices &
pine nuts. Drizzle with lime dressing &
garnish with Parmesan cheese.
Serves 4

(recipe: hellmanns.com)
————————————
Apple Crisp Pizza

Pastry for single crust pie (9 inches)
2/3 C. sugar
3 T. flour
1 tsp. cinnamon
4 medium apples (Gala, Fiji,
Braeburn, Empire), peeled/
diced 1/4 inch pieces

Topping:
1/2 C. flour
1/3 C. packed brown sugar
1/2 C. old fashioned rolled oats
1 tsp. cinnamon
1/4 C. salted butter, softened

Drizzle:
1/2 C. caramel ice cream topping

ice cream, for serving with pizza,
if desired
=
Preheat oven 350 degrees F.
Roll pastry to fit a 12″ pizza pan;
fold under edges to give the pizza
a bit of a raised crust. Combine sugar,
flour & cinnamon in medium bowl.
Add peeled/diced apples & toss to
coat. Arrange apples in single layer
over pie crust to completely cover it.

Topping:
Combine flour, brown sugar, oats,
cinnamon & butter in a bowl; mix
well. Sprinkle evenly over apples.
Bake 35-40 minutes until apples are
tender. Remove from oven &
immediately drizzle caramel topping
over pizza. Cut into slices & serve
warm (with ice cream, if desired).
Makes 12 slices.

(recipe: easyrecipesly.com)

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

Our weather is beautiful for Fall in
Michigan – the sun is shining & it’s almost
70 degrees F.; lots of colorful leaves on
the trees & ground. THIS is the time of
year I love (before we get the cold) when
apples are in season and it’s a lovely day
to take a walk.

Gas prices are dropping slightly now to
$2.39/9 (thanks to one of my readers
who mentioned that would happen
fairly soon!).

Hope you are having a LOVELY day!

Hugs;

Pammie

 

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One CommentLeave a comment

  1. Well grandma you are getting a workout. I hope you will get a little rest real soon.


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