When in doubt – go to breakfast!

Today started out a bit strange – grandson’s flag football game was scheduled for 11:30 – it is played at a place called Oakland Yard, which is a multi-domed facility. They have space in each dome for 3 football games to play at one time hence LOTS of cars in the parking lot. Today we got there around the usual time only to find that there was NO PARKING to be had! They have multi-layered parking lots BUT the one ramp that leads to the back parking was blocked by a little blue car. My husband was SO frustrated he parked behind several cars for a few minutes to go inside and ask the people running the place to have that car towed. Turns out the people running the place DELIBERATELY blocked the back lot because it gets too mushy when wet. GREAT! I’d say there were a good 15 cars coming IN when we were driving out – can’t imagine how outraged everyone was – we ended up going out to breakfast – sigh. I texted my son & grandson, letting them know why we wouldn’t be there. NOT COOL! There’s only one more game next Saturday and this one begins at 8:45, so hopefully we won’t have that same problem! TOO CRAZY!

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

Grasshopper Pie

18 Oreo cookies
2 T. butter, melted
1 (7 oz) tub marshmallow creme
1 tsp. peppermint extract
7 drops green liquid food coloring
1 1/2 C. heavy cream
1/4 C. powdered sugar

Spray 9″ pie plate with nonstick
cooking spray. Place cookies in
food processor (or blender) & mix
until fine, reserving 1 T. crumbs
for garnish. Add butter to crumbs
in processor & pulse to combine.
Pat crumb mixture along bottom &
sides of pie plate – refrigerate.

In medium saucepan cook marshmallow
creme over medium-low heat, stirring
constantly, until melted. Remove from
heat; scrape into a large bowl & stir
in coloring & extract. Cool slightly.

In another large bowl whip cream &
powdered sugar until soft peaks form.
Using rubber spatula, fold in marsh-
mallow mixture until smooth. Scrape
into crust & smooth top. Sprinkle top
with reserved cookie crumbs &
refrigerate until firm, at least 4 hours.
Serve immediately, refrigerating any
leftovers. Serves 10

(recipe: Kroger.com)
———————————

Sun-dried Tomato Tortellini Soup

1/2 C. chopped sun-dried tomatoes,
(jar) packed in oil
1 T. tomato paste
1 clove garlic, minced
1/2 C. chopped onion
1 carrot, chopped
1 tsp. sugar
1 (32 oz) can chicken stock (or vegetable)
1 C. crushed tomatoes
kosher salt/ground black pepper
8 oz. cheese tortellini
2 T. cold unsalted butter
1/2 C. heavy cream
5 oz. baby spinach
-fresh ground Parmesan cheese
1/4 C. chopped parsley – garnish

In large pot over medium heat add
sun-dried tomatoes & oil, tomato
paste, garlic, onion & carrot – saute
until tender, 2-3 minutes. Add sugar,
stock & tomatoes – season with salt/pepper.
Bring to boil – simmer 15 minutes. Puree
soup in blender (carefully) in batches. In
large pot cook tortellini accordg. to pkg.
directions until al dente. Add butter &
stir until creamy; add heavy cream, tortellini
& spinach – mix until spinach is wilted &
tortellini is warmed through. Garnish
with Parm. cheese & parsley – serve
immediately. Serves 4

(recipe: delish.com)
———————————–

Creamy Crockpot Chicken &
Sweet Potatoes

6 whole boneless skinless chicken
breasts
1/4 C. maple syrup, divided
4-5  medium sweet potatoes, peeled/
cubed
1 medium yellow onion, diced
4 T.  cream cheese with chives & onions
1/4 tsp. paprika, divided
1/4 tsp. dried rosemary, divided
1/4 tsp. kosher salt, divided
1/4 tsp. ground black pepper, divided

Spray insides of crockpot with nonstick
cooking spray. Place chicken in bottom
of crockpot – season with half of salt/pepper,
paprika, rosemary – drizzle half maple syrup
over chicken & cover with all of chopped onions.
Add cubed sweet potatoes on top of chicken –
season with remaining salt/pepper, paprika,
rosemary & maple syrup. Divide cream cheese
into 4-5 pats – distribute evenly over top of
sweet potatoes. Cover & cook on Low 7-8 hours
or until sweet potatoes are tender & internal
temp. of chicken is 165 degrees F. on an instant
read meat thermometer. Carefully stir melted
cream cheese into dish. Garnish with additional
ground paprika & dried rosemary (if desired)
before serving. Serves 6

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

Spicy Bacon-smothered Cabbage

1 head cabbage, shredded
1 pkg. bacon, sliced
1/2 C. chicken broth
1 T. garlic powder
1 T. onion powder
1/2 T. black pepper
1 red bell pepper, diced
1 onion, diced
3 cloves garlic minced
1 tsp. apple cider vinegar

In large skillet cook bacon until
just beginning to get crispy. Add
bell pepper, onion & spices & mix
well. Cook 5 minutes until veggies
are tender. Add cabbage & broth;
cook 20 minutes – cabbage will
wilt & become translucent. Add
apple cider vinegar & cook 5
minutes more.

(recipe: recipelion.com)
———————————-

Pork & Apple Meatballs

1 lb. ground pork sausage
1 1/4 C. pork-flavored stuffing mix
1/2 C. chicken broth
1/2 C. Honeycrisp apple, peeled/cored
& diced (or any crisp/sweet apple)
1/2 C. onion, diced
1 egg, beaten
1 1/2 tsp. yellow mustard
1/2 C. shredded sharp Cheddar cheese

Optional: barbecue sauce

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except BBQ sauce. Form mixture into
meatballs by tablespoonfuls. Lightly
spray 15 X 10″ jelly roll pan with nonstick
cooking spray & place meatballs on pan.
Bake 18-20 minutes until meatballs are
no longer pink in middle. Brush tops with
BBQ sauce, if desired & serve. Serves 8-10

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

German Cinnamon Apple Cake

2 C. flour
4 tsp. baking powder
2 tsp. fine sea salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. unsalted butter, room temp.
1 C. packed brown sugar
2/3 C. granulated sugar
4 large eggs, lightly beaten
2 tsp. vanilla

Apple Topping:

2 large apples (Granny Smith and/or
another apple of choice)
1/2 C. granulated sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
bowl, whisk flour, baking powder,
salt, cinnamon & nutmeg. Using
an elec. mixer on Medium speed,
cream softened butter, brown sugar &
gran. sugar until combined. Add eggs,
one at a time, & vanilla – mix until
combined. Slowly add flour mixture
& stir until just combined – pour batter
into prepared pan. In small bowl whisk
sugar & cinnamon. Toss sliced apples
in mixture until coated – arrange apple
slices on top of batter in desired
configuration. Bake 1 hour 15 minutes
until a toothpick inserted into center
of cake comes out clean. Let cool in pan
10 minutes. Serve warm or room temp.
Garnish with powdered sugar or whipped
cream, if desired.  Serves 12

(recipe: mystircrazykitchen.com)

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

Our weather is cloudy but ‘decent’ –
31 degrees F. – no sign of snow until
Tues/Weds and that’s 50% so maybe
we’ll be lucky and it will not come!?
(Wishful thinking on my part!)

Last night was my special needs group’s
Gym Night and they (and I) had a good time
playing several different games. The one I
particularly like best is (not sure the name)
“Balloon Batmitton” (my name for it). The
kids sit in 2 rows facing each other with
about 4 feet in between. A blown-up
balloon is gently hit from side to side until
one team misses and the balloon hits the
floor. My job is standing behind one of the
row of chairs to get any ‘wild’ shots that
go over their heads, helping bring the
balloon back into ‘play’. Another game they
really enjoyed was carrying a golf ball on/in
a soup ladle while walking zig-zag around
cones on the floor to a bucket at the other
end – dump the golf ball and return zig-zag
fashion. The team that gets all the balls in
the bucket first wins. Lots of laughing – lots
of fun! The great thing about these games is:
they can be played even if you’re in a wheelchair!

Hope you’re having a great weekend!

Hugs;

Pammie

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One CommentLeave a comment

  1. Love the games . I might even be able to play yhem.!


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