“Go have some FUN, Hon!”

Those were the words said to me as I left a “Five Below” store today – I’ve never been in that store before (and didn’t find anything I would want to buy) BUT the cashier’s cheery comment as I left made me think. FUN – when was the last time I really had FUN? I was out attempting to find some clothes for my almost-three year old grandson’s birthday and the thought came to mind: “Re-sale shops – THOSE are fun!” I had passed a ‘new to the area’ store like that on the way to where I was shopping so I stopped in there! After about an hour of happy browsing I came home with two very nice bath towels, a Quacker Factory top for $4.99 (guessing that was originally about $30+), and 6 drinking glasses. Did I have fun? YES! Yes, I did!

This week I’m actually OFF – no babysitting (my off days are the same, this week, as the Momma’s) so I have an entire week FREE! It’s been a good week: went to a nice luncheon with some friends Tuesday and had an EXCELLENT hamburger & home chips (husband & I will definitely go there again!), did my usual Weds. Library knit group & last night special needs group – today was shopping, tomorrow is special needs group’s Gym Night so a fun, relaxing week! The lady that will be taking over in my special needs group some time this summer had a birthday Monday. She always gives me such nice gifts but, for some reason, THIS time I could not come up with something to give her UNTIL there was a discussion about fancy scarves I’d knit our leader in past years. I’m happy to say that I won a bid on Ebay for some really pretty sport-weight teal blue yarn & will be knitting her a fancy scarf – the yarn is expected to be delivered TOMORROW! YAY! I’m excited – I told my friend that’s what I’m making her but she has no idea of the color or pattern so she’s excited, too.

This is a shot of the yarn – it’s 2 shades of teal

 

(I had gone through my entire yarn stash looking for an appropriate yarn for this project but realized I gave it all away the last Yarn Swap we had, thinking I’d never need FANCY yarn) – oh well . . .

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

(I should make a note here that I tried the Stuffed Cabbage Casserole recipe from last post and husband LOVED IT! I did ‘adjust it’ a bit – omitted the dill & thyme, used spaghetti sauce instead of marinara & didn’t put the cheese on top – no self-respecting Polish person would put cheese on stuffed cabbages! I will definitely make it again!)

Lemon Buttermilk Sheet Cake

2 1/2 C. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. buttermilk, room temp.
3 T. grated zest & 1/4 C. juice from
3 lemons
1 tsp. vanilla
1 3/4 C. sugar
1 1/2 sticks unsalted butter, softened
3 large eggs plus 1 egg yolk, room temp.

Glaze:
3 C. powdered sugar
3 T. lemon juice
2 T. buttermilk

Preheat oven 325 degrees F.
Grease & flour a 9 X 13″ baking dish.
Combine flour, baking powder, baking
soda & salt in medium bowl. In a
liquid measuring cup combine buttermilk,
lemon juice & vanilla. Using elec. mixer on
medium speed, beat sugar & lemon zest until
moist & fragrant (about 1 minute). Transfer
1/4 C. sugar mixture to small bowl, cover &
reserve.
Add butter to remaining sugar mixture & beat
until light & fluffy, about 2 minutes. Beat in
eggs & yolk, one at a time, until incorporated.
Reduce speed to Low – add flour mixture in
3 additions, alternating with 2 additions of
buttermilk mixture;  mix until smooth (about
30 seconds). Scrape batter into prepared pan
& smooth top. Bake 25-35 minutes until cake
is golden brown & a toothpick inserted into
center of cake comes out clean. Transfer
cake to wire rack to cool 10 minutes.

Glaze:
In a large bowl whisk powdered sugar, lemon
juice & buttermilk until smooth. Gently spread
over warm cake & sprinkle evenly with reserved
sugar mixture. Cool completely, at least 2 hours.

NOTE: Poster poked holes in top of her cake so
that some of the glaze would penetrate the cake
itself.

(recipe: americanfoodtime.com)
——————————-
Mini Turkey Meatloaves

1 1/2 lb. ground turkey (OR) chicken
1 C. Italian seasoned bread crumbs
1 (10 oz) pkg. chopped frozen spinach,
thawed/well drained
1 medium carrot, peeled/grated (about
1/2 C.)
1 egg, beaten
1 (18.3 oz) carton (Swanson) Turkey Gravy
=
Preheat oven 425 degrees F.
In large bowl mix turkey, bread crumbs,
spinach, carrot, egg & 1/4 C. gravy – season
as desired & shape into 6 mini meatloaves.
Place meatloaves in a 9 X 13″ baking dish
& pour remaining gravy over them. Bake
25 minutes until meatloaves are cooked
through. Serves 6

(recipe: campbells.com)
——————————-

Joe’s Crab Shack Crab Cakes

2/3 C. mayonnaise
5 egg yolks
2 tsp. lemon juice
2 T. Worcestershire sauce
2 tsp. Dijon mustard
2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. blackening seasoning
1/4 tsp. crushed red pepper flakes
1/2 C. crushed, chopped parsley
2 1/2 C. breadcrumbs
2 lb. crabmeat

In large bowl mix all ingredients
together & form into 4 oz. patties.
Coat with flour & fry in 1 inch of oil
until golden brown.

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

Alabama Hearty Beef & Vegetable Soup
(large recipe)

2-4 T. canola oil
4 lb. beef stew meat
8 medium onions (2 1/4 lb), halved
& thinly sliced
12 C. water
1 (28 oz) can diced tomatoes,
undrained
1 (15 oz) can tomato sauce
1 1/3 C. Worcestershire sauce
1/2 C. beef bouillon granules
12 medium red potatoes (about 3 1/2 lb)
cubed
1/2 large head cabbage, chopped
1 lb. carrots, thinly sliced
6 ribs celery, thinly sliced (3 C.)
3 C. (about 15 oz) frozen corn
3 C. (about 12 oz) frozen peas
3 C. (about 12 oz) frozen cut green beans)
1 1/2 C. (about 15 oz) frozen lima beans
1 bay leaf
3 tsp. dried marjoram
3 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
1 1/2 C. (6 oz) frozen sliced okra

Heat 1 T. oil in large stock pot over
medium heat. Brown beef in batches,
adding additional oil as needed. Remove
meat with slotted spoon. Add onions to
pot; cook & stir until tender. Drain
drippings; return beef to pan. Stir in
water, tomatoes, tomato sauce. Worc.
sauce & bouillon – bring to boil. Reduce
heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery,
corn, peas, green beans, lima beans &
seasonings – return to boil. Reduce heat;
simmer, covered, 35 minutes. Stir in okra,
cook 15 -20 minutes longer until beef &
vegetables are tender. Discard bay leaf.
Makes 26 (1 1/2 C. each) servings

(recipe: tasteofhome.com)
————————-

Broccoli/Cheese Stuffed Chicken

3 large boneless skinless chicken breasts
1 1/2 tsp. garlic powder, divided
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. black pepper

Stuffing mixture:
1 C. fresh broccoli florets, diced
1/2 C. bell pepper, chopped
1 C. shredded Colby Jack or
Cheddar cheese
1 T. mayonnaise
2-3 T. olive oil
=
Preheat oven 425 degrees F.
In small bowl mix onion powder,
paprika, salt/pepper & half of garlic
powder. Place chicken on a cutting
board; using a sharp knife, cut a pocket
horizontally through each chicken breast,
being careful to not cut all the way
through to the other side. In a medium
microwave-safe bowl place broccoli &
2 T. water. Cover & microwave on High
3 minutes until just tender. Drain. Place
bell pepper, cheese, mayo & rest of
garlic powder into bowl & stir to combine.
Stuff each chicken breast with 1/3 of
stuffing mixture. In a small bowl stir
onion powder, garlic powder, pepper,
salt & paprika – sprinkle over each side
of chicken breasts. In a oven-proof skillet
place olive oil & heat over medium-high
heat. After oil is hot, carefully add each
chicken breast. Cook 4-5 minutes per side
until just browned. Remove from stove top
& place in oven 10-15 minutes until
chicken is cooked through. Remove from
oven & allow to rest a few minutes before
serving.

(recipe: southernplate.com)
——————————

Crockpot Potatoes/Cabbage & Kielbasa

12 oz. kielbasa
5 small russet potatoes, peeled/diced
1/2 head cabbage (about 6 C) chopped
1 onion, sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1 1/2 C. chicken broth

6 qt or larger crockpot
=
Slice & brown kielbasa in a skillet;
add to crockpot along with remaining
ingredients – stir.
Cover & cook on Low 6 hours without
opening lid during cooking time.
Serves 8

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

Brownie Crackles
(cookies)

1 box (9 X 13″ size) fudge
brownie mix
1 C. flour
1 large egg
1/2 C. water
1/4 canola oil
1 (6 oz) pkg. semisweet chocolate
chips (1 C.)
powdered sugar
=
Preheat oven 350 degrees F.
Spray several baking sheets with
nonstick cooking spray (recipe
makes 3 dozen)
=
In large bowl beat brownie mix,
flour, egg, water & oil until well
blended; stir in choc. chips &
let stand 30 minutes.
Place powdered sugar in shallow
dish (like pie plate). Drop dough
by tablespoonfuls into sugar; gently
roll to coat & place on prepared
baking sheets. Bake 8-10 minutes
until set. Remove from pans & cool
on wire rack. Makes 3 dozen

(recipe: tasteofhome.com)

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

Have a GREAT day!

Hugs;

Pammie

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