and sometimes things change . . .

Well, over the weekend life changed again – middle son moved back home (temporarily). It’s a long story but about 3 weeks ago he & his girlfriend of over a year broke up, he lost his job AND his cat ran away. (one of my friends said that sounds like the makings of a Country Western song). We would rather have him here for awhile, getting his life back in order, than him being alone.

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

 Strawberries & Cream Cake

1 box white cake mix (plus egg
whites, oil & water to make cake)
1 (8 oz) pkg. cream cheese, room temp
1/4 C. milk
1/2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
3 C. sliced fresh strawberries
1 (12.75 oz) container strawberry
glaze (found in produce section of
grocery stores)

Prepare & bake cake accordg. to pkg.
directions for a 9 X 13″ cake – cool
completely. Beat cream cheese, milk
& powdered sugar using elec. mixer
until fluffy & smooth; fold in Cool
Whip & stir to combine. Spread
mixture over cooled cake. Combine
strawberry slices & strawberry glaze;
gently stir until strawberries are
coated with glaze – spread over
cream cheese mixture & refrigerate
until ready to serve.

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

Oven-fried Chicken Drumsticks

2 C. finely crushed potato chips
(6 oz bag)
3 lb. chicken drumsticks
1/4 C. mayonnaise
1/4 C. buttermilk
1/2 tsp. Cajun seasoning

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil; spray generously with nonstick
cooking spray. Place crushed chips
in a zip-lock bag. Pat chicken dry. In
large bowl whisk mayo, buttermilk &
seasoning until smooth. Add chicken;
toss to coat. One at a time, add chicken
to bag & shake to coat with crumbs. Place
chicken on prepared sheet & bake until
coating is golden brown, 35-40 minutes
(depending on size of drumsticks). Serve
immediately; refrigerate any leftovers.
Serves 4

(recipe: Kroger flyer)
————————-

Turkey Tetrazzini

1 lb. fettuccine pasta
2 T. olive oil
4 C. shredded, cooked turkey or
chicken (light & dark meat)
2 C. frozen peas
6 T. (3/4 stick) unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped celery
8 oz. cremini mushrooms, stemmed
& thinly sliced
1 tsp. kosher salt
1 tsp. poultry seasoning
1/4 C. water
1/3 C. flour
3 C. chicken broth
2 C. milk (or Half & Half)
1/2 C. dried bread crumbs
1/2 C. grated Parmesan cheese
1/2 tsp. paprika
2 T. unsalted butter, melted

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Cook
pasta accordg. to pkg. directions
to al dente; drain & return to pot –
toss with 1 T. olive oil. Stir in
turkey & peas. In large, deep
skillet heat 1 T. oil & 3 T. butter
over medium heat – add onion &
celery, stirring, 2 minutes. Add
mushrooms, salt & poultry seasoning;
cook, stirring, about 2 minutes. Pour
1/4 C. water into pan, stir to get
browned bits from bottom of pan;
cook 1 minute until liquid has nearly
evaporated – remove veggies from
pan. Return skillet to heat, add 3 T.
butter-melt, sprinkle flour into pan &
cook, stirring, about 1 minute. Gradually
add broth, stirring continuously. When
mixture begins to thicken, add milk &
cook, stirring, about 5 minutes until
sauce thickens. Remove from heat;
pour sauce over pasta in a large bowl.
Stir in mushroom mixture – mix well &
pour into prepared dish. In small bowl
combine bread crumbs, Parm., & paprika
with the melted butter – sprinkle evenly
over top of pasta mixture. Bake 30
minutes until heated through & bubbling
& top is golden brown. Allow to cool
5 minutes before serving. Serves 10

(recipe: cookstr.com)
———————————–

Crockpot Chicken Taco Chili

1 small onion, chopped
1 (15.5 oz) can black beans,
drained/rinsed
1 (15.5 oz) can kidney beans,
drained/rinsed
1 (8 oz) can tomato sauce
1 (10 oz) pkg. frozen corn kernels
2 (10 oz, ea) cans diced tomatoes
with chilies
1 (4 oz) can chopped green chili
peppers, chopped
1 pkt. taco seasoning mix
1 T. cumin
1 T. chili powder
3 boneless, skinless chicken breasts
1/4 C. chopped fresh cilantro

Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomato,
cumin, chili powder & taco seasoning
in crockpot – mix well. Nestle chicken
into mixture in crockpot to completely
cover. Cover & cook on Low 8-10 hours
or High 4-6 hours.
One half hour before serving:
remove chicken & shred – return to
crockpot & stir in. Top with fresh
cilantro. Serves 10

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

Cheesy Garlic/Ham Biscuits

2 C. flour
2 T. baking powder
1/4 tsp. salt
1 tsp. garlic powder
1 stick butter or margarine, cut into
pieces
1 1/2 C. cooked, chopped ham
1 C. shredded Cheddar cheese (or
you can mix cheeses- your choice)
1 1/4 C. evaporated milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder, salt, garlic powder
using a whisk. Cut butter pieces into
flour mixture until it resembles coarse
crumbs. Add ham, cheese & milk –
mix with a spoon & turn out onto a
floured board. (Poster pats dough out
using her hands, to desired thickness).
She uses a small cookie cutter instead
of a regular biscuit cutter. Place cut
out biscuits on prepared sheet &
bake 15-20 minutes until brown on
top. Makes about 2 1/2 dozen small
biscuits.
Serve with honey, preserves, molasses,
butter, etc.

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

Italian Wedding Soup

1/2 lb. lean ground beef
1 egg, slightly beaten
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 C. chicken broth
2 C. chopped escarole or
2 C. chopped spinach
1/2 C. orzo pasta, uncooked
1/3 C. finely chopped carrot
grated Parmesan cheese

In medium bowl combine meat,
egg, bread crumbs, Parmesan
cheese, basil & onion powder;
shape into 3/4 inch balls. In
large saucepan heat broth to
boiling, stir in spinach, orzo,
carrot & meatballs.Return to
boil; reduce heat to medium &
cook at a slow boil 10 minutes
or until orzo is tender. Stir
frequently to avoid sticking.
Serve with additional Parm.
cheese sprinkled on top.
Serves 4

(recipe: food.com)
—————————–

Garlic Parmesan Potatoes

1 1/2 lb. small red potatoes*
1/3 C. melted unsalted butter
2 large cloves garlic, finely minced
1/3 C. plain breadcrumbs
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. grated Parmesan (or Romano)
cheese
1/2 tsp. oregano
1/2 tsp. paprika

Preheat oven 375 degrees F.
Lightly spray large baking sheet
with nonstick cooking spray. Scrub
potatoes well; dry of any excess
water. Cut each potato in half &
place in large bowl. Mix garlic &
melted butter together – pour
over potatoes. Combine remaining
ingredients & add to potatoes – toss
to coat well. Place potatoes on
prepared sheet & bake 50-60
minutes until golden brown.
Serves 6

*You can use larger red potatoes,
cut them into 1 to 1 1/2 inch
chunks.

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

Ultimate Chocolate Fudge Bundt Cake

1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) pkg. instant chocolate pudding
mix
2 C. sour cream
3 eggs
1/3 C. vegetable oil
1/2 C. water
2 C. semi-sweet chocolate chips

Preheat oven 350 degrees F.
Grease & flour a 10-inch Bundt pan.
In bowl of stand mixer, beat all ingredients
except: chocolate chips, until well blended.
Fold in chocolate chips & spoon batter into
pan. Batter will be thick. Bake 50 minutes
to 1 hour. Cool 15 minutes in pan before
turning out onto a wire rack to cool.

(recipe: letsdishrecipes.com)
=========================

Our weather has finally ‘turned’ – it’s a
lovely, sunny day – supposed to get up
to 64 degrees F. REALLY hoping it does,
as oldest grandson has a baseball game
this evening 6:30-8 (and really don’t want
to shiver while watching, if I can help it!).

Hope you have a very enjoyable day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Things change all the time -0some for the good and others not so good. We have to sway like a tree in the wins to cope with this. But knowing you it will work out for you. love yah


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