It’s Thursday already!

Sometimes my weeks just FLY BY! Ever have that happen? This has been another crazy/busy week – my back is finally acting normal again – YAY! I honestly don’t even remember Monday! Tuesday was a really crazy/hectic day babysitting. My oldest son (Dad of grandsons) is trying to install a new tub & surround (with a little help from a plumber acquaintance). Said plumber was supposed to show up at 4 p.m. to get the pipes soldered/surround in, etc. He showed up an hour late, quickly told son what HE should get done then said he had to get home for dinner (apparently his wife is a stickler for prompt dinner time – sigh). My son was SO furious he stomped upstairs & started doing it himself. He said: “Mom, what time is your knit thing?” (I’m supposed to be there around 6 p.m.) – he said; “Well, you can go, we’ll be fine.” (we being the baby & him, older grandson was at track & baseball practice). I said: “No WAY I’m leaving him alone while you plumb the bathroom!” . . . long story short, I stayed until 7:30 (SUPER…SUPER tired/worn out), went to Burger King & grabbed food (didn’t even taste it, I was THAT tired!). I guess yesterday the plumber came back & did what he was supposed to do TUESDAY! Bathroom is now up & running/functional again. I love my baby grandson but this day he was extra clingy – play a little then look at me/put his arms up with this “Pick me UP!” look – VERY unusual for him. He took an hour nap, woke up, did the raised arm thing then slept on my chest for another HOUR! (He hasn’t done that since he was very tiny). I know it’s a stage – he now cries when his parents have to leave; he’ll outgrow it, but it really made for a very long day! (OH – forgot to mention Son/older grandson & baby came over at around 8:30 to take showers – guess who kept the baby comfy – while he continued to cry because his daddy was in the shower!). VERY. . . V E R Y long day!

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

Trying to feature some Mother’s Day recipes – just in case you might need a few ideas . . .

Pecan Pie Pound Cake

4 sticks butter, room temp
4 C. sugar
4 C. flour (cake or all purpose)
8 large eggs, room temp
8 oz. cream cheese, room temp.
2-3 tsp. vanilla
1 (or more) C. chopped pecans
1 (or more) C. brown sugar
=
1 jar caramel ice cream topping

Preheat oven 300 degrees F.
In large bowl using elec. mixer, cream
butter, cream cheese & sugar until
smooth. Add eggs, one-at-a time, then
add flour, one cup at a time. Add 2-3
tsp. vanilla & mix well. Grease & flour
(or spray & flour) a tube pan (or Bundt
pan) & pour in batter, spreading to
even. Sprinkle nuts & brown sugar
on top & lightly press into the batter.
Bake 1 hour 15 minutes*. Remove
from oven & allow to cool a few
minutes before inverting onto a
plate. Drizzle caramel over top &
down sides of cake.

*You might want to tent the top of
the cake with foil if it is browning
too fast or the nuts are scorching.

(recipe: 1krecipes.com)
———————————

Watermelon/Cucumber/Feta Salad
(cubed)

1 English cucumber
1 small watermelon
one 5 oz. block feta cheese
1 tsp. olive oil
black pepper
2 T. fresh basil leaves
2 T. fresh mint leaves

To cube cucumber:
Cut ends off cucumber; thinly
slice off all four long sides so
that it resembles a long rectangle.
Cut into 13 one-inch cubes (reserve
rest of cucumber for another use)

To cube watermelon:
Cut off ends; cut into 1-inch slices.
Cut into thirteen 1-inch cubes
discard rind & reserve rest of
watermelon for another use.

To cube feta:
Cut into four 1-inch cubes (same
size as cucumber cubes)

To build the salad:
Bottom layer: Arrange 3 cubes
cucumber across serving platter,
then 5 cubes down, alternating
cucumber & watermelon cubes.
Alternate cucumber & watermelon
cubes to create a checkerboard
pattern. (Fit in Feta cubes in design)
Drizzle cubed salad with oil then
sprinkle with pepper, basil & mint
leaves. Serves 2

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

Crockpot Mushroom/Onion Chops
with Gravy

4 (or more) thick cut pork chops
2/3 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 C. oil
1 large onion, cut into rings
2 (4 oz, ea) cans chopped mushrooms,
drained
1 (14.5 oz) can chicken broth
1 pkg. onion soup mix
1/3 C. sour cream
2 tsp. Worcestershire sauce
1/3 C. water
=
Cooked mashed potatoes or rice or
noodles to serve 4-6
=
Heat 1/4 C. oil in a large skillet until hot.
In small flat pie pan, whisk together flour,
black pepper/salt & garlic powder. Dredge
chops in flour mixture & brown in oil along
with onion rings. Remove chops & rings –
place in crockpot along with drained
mushrooms. In skillet you used to brown
chops, place leftover flour, chicken broth,
onion soup mix, sour cream, Worc. sauce &
water. Stir often & bring to boil to thicken.
Once thickened, pour over chops in crockpot.
Cover & cook 6-7 hours on Low (or 4-5 hours
on High. Serve with cooked mashed potatoes/
cooked rice/cooked noodles – pouring gravy
over top. Serves 4-6

NOTE: You can prepare this on stovetop:
add chops back to skillet once you’ve made
the gravy. Cover & simmer until fully cooked.

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

Orange-Chicken Pasta Salad

1 (16 oz) box rotini pasta
2 C. cooked chicken breast, diced
into chunks*
3 C. diced romaine lettuce (or baby
spinach), roughly chopped
1 (15 oz) can mandarin oranges, drained
well
1 c. roughly chopped pecans
1 (12 oz) bottle Orange Poppy Seed
salad dressing** (you can find it at
Kroger: “Private Selection”

Cook pasta accordg. to pkg. directions;
drain well then cool. In large bowl combine
cooled pasta, diced chicken, chopped
lettuce, mandarin oranges & chopped nuts.
Pour poppyseed dressing on top & stir
gently to combine. You can serve immediately
or cover bowl with plastic wrap & refrigerate
1-2 hours. Stir again before serving.
Serves 10

*You can also use rotisserie chicken, canned
chicken or grilled chicken.

**If you can’t find orange poppyseed
dressing, just use regular poppyseed
dressing.

(recipe: thecountrycook.net)
————————–

Strawberry/Spinach Pasta Salad
with Orange Poppy Seed Dressing

8 oz. penne noodles, cooked
accordg. to pkg. directions
2 C. packed fresh baby spinach
leaves
1 C. sliced strawberries
1 C. pineapple chunks
1/4 C. dried cranberries or blueberries
1/2 C. salted cashews (or other nuts)

Orange Poppy Seed Dressing

1/2 C. olive oil
1/3 C. apple cider vinegar
1/4 C. plain Greek yogurt
1 T. Dijon mustard
3 T. honey
1/3 C. orange juice
2 tsp. poppy seeds
(optional) pinch salt/pepper

Combine all dressing ingredients in
a jar & shake well. Combine cooked
pasta, spinach, strawberries, pineapple,
cranberries & nuts in large bowl – toss
with prepared dressing. Serve immediately
or cover & chill 1 hour before serving.
Serves 10

(recipe: lecremedelacrumb.com)
————————————–
Crockpot Caramel Pie

2 (14 oz, ea) cans sweetened
condensed milk
1 (9 inch) graham cracker pie crust
whipped cream

Spray insides of crockpot with
nonstick spray. Pour sweet’d
cond. milk into cropot. Cover &
cook on Low 2-4 hours (time
depends on what size crockpot
you’re using). Start stirring every
15 minutes AFTER 1 1/2 hours –
if using a larger crockpot, (OR)
2 1/2 hours if using a smaller one.
When mixture is golden brown &
not too thick, spoon into pie crust
& chill completely. Serve topped
with whipped cream. Makes 1 pie

(recipe: recipesthatcrock.com)
===================

Finished getting the grocery shopping
done today and now it’s time for me
to REST! I actually decided yesterday
that I was so overly tired from Tuesday
that I skipped going to the Library Knit
group (and grocery shopping) and did
very little! I DIDN’T EVEN KNIT!!!
Amazing! Glad I’m (hopefully) on the
Down Side of a crazy week.

Gas Prices:
Had to get gas today: $2.89/9 (not
happy with that price so only got
$30. – hopefully they will go down
soon.

Hope you’re enjoying your day;

Hugs;

Pammie

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One CommentLeave a comment

  1. Hey you ain’t super woman take it easy. Love yah


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