A quiet day – so far . . .

It’s been a quiet day so far (it’s almost 4 p.m. here): youngest son just left for work, middle son is taking a nap on his day off & husband is doing his ‘usual’ (playing computer games) so it’s VERY quiet here . . . YAY! I LOVE quiet – I’ve talked to several friends who all say that they MUST have either the TV or music playing all the time – not me! I RELISH quiet. Don’t get me wrong  – I watch tv occasionally, but usually in the evening and listen to music? Occasionally – mostly classical.

Yesterday found my husband & I watching our (first this season) oldest grandson play football. It was a nice, clear evening (almbeit somewhat breezy/chilly). Note to self: next time wear a heavier sweatshirt and socks! Their team won 38 to 8. I should say here that I’m not into sports at all and do my best to try to ‘sound’ like I know what’s going on – but really . . . I don’t have a clue. Oh well, as long as I don’t open my big mouth & mention questions that ‘might’ pertain to ANOTHER sport (which I’ve done before only to have my husband tell me, kindly, No – that’s HOCKEY!) Oh well . . . at least I showed up!

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

Fresh Pear Pecan Bread

2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled & shredded pears

Swirl:
1/2 C. brown sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
cooking spray.
In large bowl whisk flour, salt &
baking soda; add sugar, melted
butter, vanilla, sour cream, buttermilk
& eggs – mix well with a spoon. Add in
shredded pears – mix well & pour batter
into prepared loaf pan. In small bowl
mix together swirl ingredients & spread
over top of batter. Use a knife tip to
swirl topping into bread batter.
Bake 65-70 minutes, testing to make
sure bread is done in center. Cool 10-15
minutes then remove from pan.
Makes 1 loaf

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

Crockpot Salsa Soup

2 1/2 C. cooked chicken, cut up into bite-sized
pieces
1 C. chopped onion
1 C. chopped green pepper
1 C. frozen corn (no need to thaw)
1 (15.5 oz) can black beans, drained/rinsed
1 (14.5 oz) can chicken broth
2 C. water
1 1/2 C. thick & chunky salsa
1/4 tsp. black pepper
1/2 tsp. salt (optional)
1/2 tsp. chili powder
1/2 tsp. cumin

Place all ingredients in crockpot. Cover &
cook on Low 6-7 hours (or High 5-6 hrs).
Serves 6-8

Note: author also said you could add green
chili peppers or a small can of sliced black
olives (or change the spices to your liking)

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

Mexican Meatloaf

2 lb. ground beef
2 tsp. minced garlic
2 tsp. dried cilantro
1/2 tsp. black pepper
1 tsp. salt
dash hot pepper sauce
1 T. taco seasoning
1/2 C. chopped green onion (or
regular onion)
1/2 C. chopped red or green sweet
bell pepper
1 C. frozen corn
2 (10 oz, ea) cans Ro*tel tomatoes
with green chilies – well drained
1 egg
2 C. crushed tortilla chips or corn
chips, divided

Topping:
1/2 C. salsa
1/2 C. crushed tortilla chips
1/2 C. shredded Mexican cheese
=
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix gr. beef with garlic,
cilantro, pepper/salt, hot sauce &
taco seasoning. Fold in onions, peppers,
corn, drained tomatoes, egg & 1 1/2 C.
crushed tortilla chips. Form into a loaf
& place in prepared dish. Bake 30
minutes, uncovered. Remove & add
salsa, crushed tortilla chips & cheese to
top.
Raise oven temp. to 375 degrees F.
Place bake in oven & bake 35 minutes
more, uncovered. Serves 8-10

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

5-Ingredient Mexican Brown Rice

1 1/2 C. corn (frozen or fresh)
1 (15 oz) can black beans, drained/
rinsed
3 C. brown rice (whole grain – Minute
Ready to Serve rice)
1 T. chili powder
1 C. (jarred ) salsa

Optional toppers:
fresh cilantro
sliced avacado

Heat a large skillet over medium heat;
add corn & beans & cook until corn is
tender, about 3 minutes. Add Minute
Rice & chili powder; stir to combine.Cook,
stirring constantly, about 3 minutes. Stir
in salsa & cook until all is combined & warmed
through, about 2 minutes. Remove from heat
& let cool 5-10 minutes then garnish with
optional toppers, if desired.
Good alone or along side enchiladas, tacos or
fajitas or served over a bed of lettuce.
Makes six 1-Cup servings

(recipe: kimscravings.com)
————————–

Sausage Cheese Squares
(appetizers)

1 (8 oz) tube refrigerated crescent
rolls
1 (8 oz) pkg. frozen fully cooked
breakfast sausage links, thawed/cut
into 1/2″ slices
2 C. shredded Monterey Jack cheese
4 large eggs
3/4 C. milk
2 T. chopped green pepper
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven 425 degrees F.
Unroll crescent dough & place in an
ungreased 9 X 13″ baking dish – press
onto bottom & 1/2 inch up sides to form
a crust. Top with sausage slices & cheese.
Beat eggs in a bowl; add remaining
ingredients – mix & carefully pour over
cheese/sausages in pan. Bake, uncovered,
20-25 minutes until a knife inserted into
center comes out clean. Cut into 12 squares.

(recipe: tasteofhome.com)
——————————

Green Bean Salad

Salad:
1 lb. green beans, trimmed/cut
into 2″ pieces
1 C. cherry tomatoes, halved
1/4 C. red onion, thinly sliced
1/2 C. feta cheese, crumbled
1/3 C. kalamata olives, (pitted), sliced
1/4 C. chopped fresh herbs: dill, parsley,
chives or basil – your choice

Dressing:
1/4 C. olive oil
1 tsp. Dijon mustard
2 T. red wine vinegar
1 T. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried oregano
salt/pepper, to taste

Bring a pot of salted water to a boil.
Add green beans – cook 2-3 minutes
until just tender. Drain & place beans
in a bowl of ice water to cool. Once
cooled, place on a paper towel & pat
dry. To a large bowl add green beans,
tomatoes, onion, feta cheese, olives &
herbs of your choice. In small bowl
whisk dressing ingredients & pour
over veggies – toss to coat then serve.
Serves 4

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

Pumpkin Cheese Cake Muffins

1/2 C. (whole wheat) flour
3/4 C. unbleached all-purpose flour
3/4 C. raw sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt
1 1/2 C. canned pumpkin (not pumpkin
pie filling)
2 T. coconut oil
1 large egg
1 1/2 tsp. vanilla

Cream Cheese Topping
(makes 3/4 C.)

5 oz. cream cheese
2 T. raw sugar
1 large egg yolk
1 tsp. vanilla

Preheat oven 350 degrees F.
Line a muffin tin with 12 paper
liners & lightly spray paper liners.
In medium bowl combine flours, sugar,
baking soda, pumpkin pie spice, nutmeg,
cinnamon & salt using a whisk. In large
bowl mix pumpkin puree, oil, egg &
vanilla – using elec. mixer, beat at medium
speed until thick – scrape down sides of
bowl. Add flour mixture to wet mixture;
blend at Low speed until combined, do not
over mix. In another large bowl beat cream
cheese until smooth; slowly beat in sugar,
egg yolk & vanilla until combined. Pour
batter into prepared tins – drop about 1 T.
of cream cheese mixture on tops of each
muffin. Using a toothpick, gently swirl
cream cheese from edge to center into
the batter.
Bake on center rack of oven 24-26
minutes until a toothpick inserted into
centers comes out clean. Allow to cool
before serving – makes 12 muffins

(recipe: skinnytaste.com)

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

Dinner tonight will be enchiladas – a family
favorite (and I like it because they last for
more than one meal!)

Hope you are all in good health (remember
to get your FLU SHOT!)

Hugs;

Pammie

Published in: on October 8, 2019 at 2:58 pm  Comments (1)  

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One CommentLeave a comment

  1. Blessings!! I too like the quiet. 🙌💕


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