Doing the “Happy Dance”!

Yesterday was my yearly visit to my OB/GYN and another GREAT report – so far it’s NO CANCER from my Radiologist and ALL CLEAR from my GYN so I’m DOING THE HAPPY DANCE!  Thank You, Lord for another year of good health!

Tuesday evening was my knit/crochet group’s Movie night and 6 ladies showed up (not a big group but it was OK); we had a great dinner and watched the first few episodes of “Downton Abbey” (great series AND I’ve just learned they will be making a DOWNTON ABBEY MOVIE next year! YAY!

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Apple Pie Bars

Bottom crust:

1 1/2 C. flour
1 1/2 T. sugar
1/2 C. shortening
1/4 tsp. salt
1/2 tsp. baking powder
2 egg yolks, beaten
4 T. water

Filling:
8 apples, peeled/cored/cut
into thin wedges
2 T. lemon juice
2 T. flour
1 3/4 C. sugar
1/2 tsp. ground cinnamon
2 T. butter

Topping:
1 C. flour
1 tsp. ground cinnamon
2/3 C. brown sugar
2/3 C. butter

Preheat oven 350 degrees F.
Spray a 10 X 15″ baking dish
with nonstick cooking spray.
In large bowl combine flour,
sugar, salt & baking powder.
Cut in shortening until mixture
resembles coarse crumbs. In
small bowl mix egg yolks &
water together then mix into
flour mixture until it forms a
ball. Roll out on floured surface
to make a rectangle and press
into bottom of prepared pan.
Combine apples, lemon juice,
2 T. flour, sugar & cinnamon in
large bowl – pour apple mixture
onto crust in dish. Dot apples
with 2 T. butter. In medium bowl
combine 1 C. flour, 1 tsp. cinnamon,
2/3 C. brown sugar. Cut in butter
until crumbly – sprinkle over apples.
Bake 60 minutes until topping is
golden brown.

(recipe: all-my-recipes.com)
——————————-

Spiced Orzo with Spinach

1 (8 oz) pkg. orzo (rice)
1 1/2 T. olive oil
1 onion, finely chopped
2 cloves garlic, minced fine
1 tsp. ground coriander
1/2 tsp. ground cumin
pinch cayenne (optional)
6 oz. baby spinach leaves-
washed but not dried
4 T. chopped cilantro or parsley
salt/ground black pepper, to taste

Bring large pan of salted water to boil.
Add orzo & cook until tender, per pkg.
directions. Heat oil in large saucepan
over medium heat. Add onion & cook,
stirring often, about 3 minutes until
softened. Stir in garlic, coriander, cumin
& cayenne (if using) cook 1 more minute.
Stir spinach into saucepan. Cook, stirring
often, 3 minutes, just until wilted. Drain
orzo well, shaking off any excess water.
Add orzo to spinach & mix well. Stir in
cilantro & season with salt/pepper. Transfer
to a serving bowl & serve hot or cooled.
Serves 6

NOTE: Dish can be prepared & refrigerated
up to 1 day & served cold. If mixture is too
solid, toss with more olive oil.

(recipe: cookstr.com)
————————————

Three Cheese Campfire Potatoes

3 large potatoes, peeled/ cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 C. bacon pieces (usually in a

jar or bag near salad dressing)

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese
==
In a double thick heavy-duty foil
(about 18 in. square),

slice up butter. Add chopped potatoes,
onion, salt, and pepper.Fold foil around
potato mixture and seal tightly. Grill,
covered, over medium heat for 15-18
minutes on each side or until potatoes
are tender. Carefully open foil. Sprinkle
bacon & cheeses over potato mixture.
Grill 3-5 minutes longer or until cheese
is melted. Open foil carefully to allow
steam to escape.
Serves 4-6

(recipe: Taste of Home mag)
————————————

Buttermilk Slaw

1 1/2 C. Miracle Whip
1 C. cultured buttermilk*
2 T. granulated sugar
1 T. fresh lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt
10 C. coarsely shredded red or
green cabbage

Whisk together Miracle Whip, buttermilk,
sugar, lemon juice, hot pepper sauce & salt.
Add cabbage – mix well. Cover & refrigerate
for at least 2 hours or overnight if you like a
more tender slaw. Adjust seasonings, toss
well & serve.

*You can also make butter milk:
Pour 1 T. lemon juice or vinegar in a 1 Cup
measuring cup. Pour milk into measuring
cup until it reaches the 1 C. mark. Stir
mixture and let stand 5 minutes; mix well
and use as buttermilk.

(recipe: Rhonda G-Marys Recipe Exchange)
————————————–
3-Ingredient Chicken & Gravy
(crockpot)

4-6 boneless skinless chicken
thighs (frozen is OK)
1 packet onion soup mix (dry)
1 (13.75 oz) can cream of
mushroom soup

Cooked rice, noodles or
mashed potatoes for 4

Place chicken in bottom of
crockpot & sprinkle soup mix
on top. Spoon mushroom soup
over chicken. Cover & cook on
Low 4-6 hours. Remove lid,
shred chicken then serve over
cooked rice, noodles or mashed
potatoes. Serves 4

(recipe: 365daysofcrockpot.com)
————————————

Bacon-wrapped Egg Muffins

12 strips bacon, cut in half
9 large eggs
1/2 C. whole milk
1 (10 oz) can Ro*Tel tomatoes &
green chilies, drained
1 C. shredded Cheddar cheese
1 tsp. salt
1 tsp. ground black pepper
1 T. chopped chives

(using a 12-cup muffin tin)
Preheat oven 375 degrees F.
Spray insides tins with
nonstick cooking spray. Mold
2 slices of bacon around insides
of each muffin tin to form a
ring. In large bowl whisk eggs &
milk until completely combined.
Fold in Ro*Tel, cheese, salt/pepper
& evenly pour into muffin tins. Bake
35-40 minutes until top of eggs are
brown & bacon is cooked through.
Serve hot & garnish with chopped
chives. Makes 12

(recipe: readyseteat.com)
——————————–

Jalapeno Corn Bread Pudding

5 eggs
1/2 C. unsalted butter, melted
1/2 C. unsalted butter, softened
1 1/4 C. sour cream
1 T. baking powder
1 tsp. kosher salt
1 1/2 C. flour
1 C. yellow cornmeal
2 C. frozen whole kernel corn
1 jalapeno pepper, seeded/diced
2 T. molasses
3 T. green onions, sliced

Preheat oven 350 degrees F.
In large bowl whisk eggs, melted
butter, sour cream, baking powder &
salt. Mix in flour & cornmeal then
fold in corn kernels & diced jalapeno
until combined. Spray the inside of a
10″ cast iron skillet with nonstick
cooking spray. Pour batter into skillet
& bake 30-35  minutes until it becomes
firm in the center.

While cornbread is baking, add softened
butter & molasses to medium bowl &
whisk together.

Once cornbread is done cooking, evenly
spread molasses/butter over top & garnish
with sliced green onions. Serve warm
Serves 12

(recipe: readyseteat.com)
——————————–

Buttery Chocolate/Caramel
Crunch Bars

2 C. flour
1 3/4 C. quick cooking oats
1 1/2 C. brown sugar, packed
1 tsp. baking soda
1 C. butter, melted

1 1/2 C. semi sweet chocolate
chunks
1 c. milk chocolate chips

1 (14 oz) pkg. caramels,
unwrapped
1/3 C. milk

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with
foil then spray with nonstick
spray. In large bowl combine flour,
oats, brown sugar & baking soda;
stir in butter until well mixed. Press
half of mixture into prepared pan;
top with chocolate. Place milk &
caramels in a large microwave-
safe bowl & microwave at 70%
powder until smooth (about 3-4
minutes) stirring as needed until
fully melted. Pour mixture over
chocolate & crust. Sprinkle
remaining oat mixture over top
gently pressing to stick. Bake
20-25 minutes. Cool completely
before cutting.

NOTE: store in air tight container
to keep fresh.

(recipe: recipepatch.com)

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

Our weather is still holding at “Great Fall
Weather” – in the 70’s during the day,
drops to the 60’s in the evening, sunny
with a slight breeze and lots of colorful
fall leaves on the trees & ground.

Hope you are having a GREAT week!

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Yeah! Those after tests are always tough. You hold your breath until the results come back.

  2. You win again Yah!


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