Short post – back’s acting up . . . again…

Been kind of ‘under the weather’ the past three days – not sure exactly ‘why’, but my lower back is seized up  – again. (I’m thinking this time it might be from stress). When it does this, it’s extremely painful to stand for very long; walking is also painful. Best thing: sitting or lying down. It will eventually go away and I’ve been knitting up a storm, reading the latest murder mystery and catching up on word-search puzzles so I’m OK.

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

Country Apple Fritter Bread

1/3 C. light brown sugar
1 tsp. cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
2 apples, peeled/chopped

Creme Glaze:

1/2 C. powdered sugar
2 T. milk or cream

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray (or
line pan with foil & spray
foil). In a bowl mix brown
sugar & cinnamon. In a
medium bowl beat gran.
sugar & butter using an elec.
mixer until smooth & creamy.
Beat in eggs, one at a time,
until blended; mix in vanilla.
Combine & whisk flour & baking
powder in another bowl; add
into creamed butter mixture-
stir until blended. Mix  milk into
batter until smooth. In small
bowl combine sliced apples &
brown sugar; toss to coat.
Pour half batter into prepared
loaf pan; add half apple mixture
on top of batter. Lightly pat
apple mixture into batter.
Pour remaining batter over apple
layer & top with remaining half
apple mixture & sprinkle remaining
brown sugar/cinn. mixture on top.
Using a knife tip, gently swirl brown
sugar on top. Bake 50-60 minutes
until center of loaf comes out clean
when tested using a toothpick. Allow
cake to cool at least 15 minutes before
drizzling top with glaze.
Glaze:
In small bowl mix powdered sugar
& milk until well mixed. Drizzle
over top of cooled cake.

(recipe: food.com)
———————————

Pork Chops with Caramelized Onion/
Mushroom Sauce
(Crockpot)

4 boneless pork chops
flour
salt/black pepper
6 medium fresh mushrooms,
sliced
2 T. olive oil
2 T. unsalted butter, divided
1 medium yellow onion, sliced &
separated into rings
1 (14.5 oz) can beef broth
1 1/2 tsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. dried thyme
1/4 C. Half & Half (optional)
1-2 T. cornstarch (optional)
1 bay leaf (optional)
=
Cooked rice/noodles or
mashed potatoes
=
Season chops with salt/pepper.
Heat oil in cast iron skillet over
medium-high heat; saute until
golden brown then remove. Add
onions to skillet & lightly brown –
remove. Add 1 T. unsalted butter –
when melted, saute mushrooms.
Remove & de-glaze pan with 1/3
C. beef broth – pour remaining
broth into crockpot. Add sauce
from skillet, Worc. sauce & spices –
add chops, onions & mushrooms.
Cover & cook on Low 7-8 hours
until very tender. Remove bay leaf
& throw away. Turn crockpot to
High & add 1 T. butter. In small
bowl mix cornstarch and Half & Half;
whisk to blend well then pour into
crockpot & whisk. Cook an additional
15-20 minutes (depending on thickness
of sauce preferred). Serve over cooked
rice/noodles/mashed potatoes, if
desired.

(recipe: Mike Suddaby-Facebook)
————————————–
Skillet Beef Tamales

1 lb. lean ground beef
1/3 C. chopped red pepper
1/3 C. chopped green pepper
2 C. salsa
3/4 C. frozen corn
2 T. water
6 (6 inch) corn tortillas, halved &
cut into 1/2 inch strips
3/4 C. shredded Cheddar cheese
5 T. sour cream

Spray large nonstick skillet with
nonstick cooking spray. Cook beef
& peppers over medium heat 6-8
minutes until beef is no longer pink
& vegetables are tender; drain. Stir
in salsa, corn & water – bring to boil.
Stir in tortilla strips; reduce heat &
simmer, covered, 10-15 minutes until
tortillas are softened. Sprinkle with
cheese & cook, covered, 2-3 minutes
until cheese melts. Serve with sour
cream. Serves 5

(recipe: tasteofhome.com)
——————————-

Cream Cheese Garlic Butter

1 clove garlic, finely minced
1/4 C. butter
4 oz. cream cheese
1/4 tsp. black pepper
1/2 tsp. Italian seasoning
1/4 tsp. salt

Mix all ingredients in a bowl –
refrigerate until ready to use.

(recipe: Pinterest.com)
———————————-

Mexican Cinnamon Cookies

2 3/4 C. flour
2 large eggs
2 tsp. cinnamon
1 stick (8 T.) unsalted buttter,
room temp.
1 1/2 C. plus 2 T. sugar, divided
1/2 C. shortening (or unsalted
butter)
1/2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla

Preheat oven 400 degrees F.
Line baking sheet with parchment
paper. Beat butter, eggs, shortening,
vanilla & 1 1/2 C. sugar at medium
speed, using elec. mixer, until creamy.
Combine flour, baking soda, salt &
cream of tartar in another bowl;
sift into butter mixture & mix to
combine. In separate bowl stir
cinnamon & 2 T. sugar. Scoop
1 T. dough & roll into a ball.
Toss in cinnamon/sugar mixture
& place on baking sheet. Bake
8-10 minutes. Cool completely
before serving. Makes 3-4 dozen
cookies

(recipe: 12tomatoes.com)

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

I had all kinds of plans to copy Mexican
recipes for you for today (Cinco de Mayo)
but then the back-thing popped in & I
totally forgot! (Love being on my
computer, but sitting in my office chair
while doing it is not a good idea).

Hope you have a GREAT CINCO DE MAYO!!!

Hugs;

Pammie

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One CommentLeave a comment

  1. Pleas feel better soon


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