and it’s FRIDAY . . . AGAIN!

It’s a lovely Spring day out – lots of sunshine, 58 degrees F.  – MY kind of day! We started out the morning Skyping with oldest son & our 2 grandsons, that was fun. Just got off the phone with another long-time friend (it’s her 77th birthday). Today is a day that just demands me to say: WE ARE SO BLESSED! I’m 71 3/4ths, my husband is 69; we’re in fairly good health – the friend I just talked with is in poor health and it grieves me to hear all she’s gone through. I’m SO grateful we can take things to the Lord for prayer; another blessing!

Our governor just extended the stay-at-home order to extend to May 25th (actually, it’s not yet official, but it’s coming.) I guess there are several law suits against her for doing this – not only the ‘regular’ people, but those in office here in Michigan are DONE with the stay at home thing. It’s now been over 6 weeks since I’ve been in any store. (I got to ‘escape the house’ today for a few minutes; drove to the local bank – the drive through, and deposited some checks. It was nice to just DRIVE my car and be OUTSIDE!) Food-wise we’re doing fine, am planning on making chili tonight (that should last us 3-4 days). Hearing about the lack of chicken in the stores and reading about the chicken processing plants being closed – scary stuff but I know we’ll make it through this! Hope you are all doing well – in good health. I’m scrounging around for new books to read (actually, digging through my old ones) and still knitting. My days are simple: eat/knit/read/play on computer – Facebook, recipes, etc., some tv in the evenings. I’ve been watching a few free movies on Xfinity/Comcast. I watched the 2017 version of “Murder on the Orient Express” (with Johnny Depp, Michelle Pfeiffer, Dame Judith Dench) – it was ‘ok’ – haven’t seen (or read) the other versions. I thought this one was rather ‘dark’ – as I said, it was ‘ok’.

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

Crushed Pineapple Sour Cream Pie

1 (9 inch) baked pie crust
1 (8 oz) can crushed pineapple with
juice
1 (3.5 oz0 pkg. instant vanilla pudding mix
2 T. granulated sugar
1 C. sour cream

Optional garnish: sweetened coconut flakes
=
In large bowl using elec. mixer, combine
pineapple, dry pudding mix & sugar –
mix in sour cream & beat on Low 2 minutes.
Pour mixture into prepared pie shell & chill
before serving. Can top with sweetened coconut
flakes as a garnish.

(recipe: allrecipes.com)
—————————-

Mini Quiches – 3 Ways

3 refrigerated pie crusts
3 eggs
1/2 C. heavy cream
1/4 tsp. salt
1/8 tsp. black pepper
=
Fillings:
(each makes enough to fill
8 muffin cups)
=
Greek:
1/2 C. cooked spinach, excess water
removed, coarsely chopped
1/4 C. roasted red bell peppers,
finely chopped
3 T. feta cheese, crumbled
1 tsp. fresh dill,  minced

Ham & Cheese:
1/4 C. cooked ham, diced
1/4 C. Swiss cheese, shredded
1 T. fresh parsley, minced

Bacon:
1/4 C. cooked bacon, crumbled
1/3 C. Cheddar cheese, shredded
2 T. green onions, sliced
=
Preheat oven 375 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray
Unroll pie crusts & lay them on
a flat surface. Using a 3 inch
cookie cutter – cut 12 circles out
of each crust (or you could use
the edge of a floured drinking glass)
Press each circle of crust into the
muffin cups.
In a medium bowl, whisk eggs, cream,
salt/pepper.

Greek Mini Quiches:
Divide spinach, roasted peppers,
feta cheese & dill between 8 muffin cups

Ham & Cheese Mini Quiches:
Divide ham, cheese & parsley
between 8 muffin cups

Bacon Mini Quiches:
Divide bacon, cheese & green
onions between 8 muffin cups.

Pour egg mixture into each cup so
that cups are 3/4ths full.
Bake 20-25 minutes until tops are
browned. Use a spatula to lift the
quiches out of the pans.
Serve immediately.
Makes 24 mini quiches.

(recipe: dinneratthezoo.com)
—————————————
Bacon/Potato/Corn Chowder

1/2 bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium) peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper

Place potatoes in large saucepan;
cover with water & bring to boil
over high heat. Reduce heat to
medium; cook, uncovered 10-
15 minutes until tender; drain,
reserving 1 C. potato water.

In large skillet cook bacon over
medium heat until crisp, stirring
occasionally. Remove with slotted
spoon; drain on paper towels. (reserve
1 1/2 tsp. bacon drippings in pan). Add
onion; cook & stir over medium-high
heat until tender.
Add corn, milk, salt/pepper, potatoes &
reserved potato water to saucepan; heat
through. Stir in bacon & onion.
Serves 6

(recipe: tasteofhome.com)
———————-

Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkt. taco seasoning
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
divided
2 1/2 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
=
Optional toppings:
grated or shredded Cheddar cheese
chopped tomatoes
chopped green peppers
sliced black olives
sour cream
hot sauce
=
Brown gr. beef in skillet over medium-
high heat; drain. Add taco seasoning &
cook accordg. to pkt. directions.
Lightly spray insides of crockpot with
nonstick cooking spray.
Spread 1/4th of cream cheese
on tortillas.
Place 2 tortillas in crockpot so that
they cover the bottom & come up the
sides some. Top with 1/4th of taco
meat, 1/4th of cheese & 1/4th of
tomato sauce – repeat layers three
more times. Cover & cook on Low 3-5
hours. Serve with your favorite taco
toppings. Serves 8

NOTE: Make sure your cream cheese is
softened so it’s easier to spread.

(recipe: recipesthatcrock.com)
——————————

Cream Cheese Sausage-Stuffed Biscuits

1 lb. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
1 packet dry Ranch dressing mix/seasoning
2 C. shredded Pepper Jack cheese
2 (6 oz, ea) tubes refrigerated buttermilk
biscuits
=
Preheat oven 375 degrees F.
Spray 6 muffin tins with nonstick
cooking spray.
In large skillet over medium heat cook
& crumble sausage until cooked; drain.
In large bowl combine cooked sausage,
softened cream cheese, dry ranch seasoning
& shredded Pepper Jack. Place 1 biscuit
in bottom of each muffin tin – spread them
out to make sure they fully cover the bottom.
Evenly scoop sausage mixture on top of each
biscuit. Bake about 12-15 minutes until
biscuits are done & turn golden brown.
Makes 6

(recipe: thecountrycook.net)
—————————–
Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika

Preheat oven 350 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. Place
all spices in a small container with lid –
cover & shake until thoroughly mixed –
sprinkle over chicken thighs. Bake about
1 hour – you can test by inserting a
thermometer near the bone – it should
read 165 degrees F.

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

Crockpot Oreo Lava Cake

2 C. flour
1 C. sugar
12 T. baking cocoa, divided
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. oil
2 tsp. vanilla
12 Oreo cookies, crumbled/divided
1 1/2 C. brown sugar, packed
3 C. hot water
=
Garnishes:
Ice Cream
Crumbled Oreo cookies
=
Spray insides of crockpot
with nonstick cooking spray.
In a large bowl combine flour,
sugar, 4 T. cocoa, baking powder &
salt. Add milk, oil & vanilla – stir.
Fold in crushed Oreo’s & pour
batter into crockpot – spread
evenly. In separate bowl combine
brown sugar & 8 T. cocoa; stir
in hot water & pour mixture
evenly over batter – DO NOT STIR.
Cover & cook on High 1 1/2 – 2 hours
until a toothpick inserted into center
comes out clean. Turn off crockpot &
remove lid. Let cake stand 30-40
minutes.
Serve cake in bowls, add optional
crumbled Oreo garnish then spoon
‘chocolate lava’ from bottom of
crockpot over cake. Top with ice cream.
Serves 12

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

Homemade Pay Day Candy Bars

3 C. salted peanuts
2 C. peanut butter chips
2 C. miniature marshmallows
1 (14 oz) can sweetened condensed milk
3 T. unsalted butter
1/2 tsp. vanilla

Spray a 9 X 13″ baking dish with
nonstick cooking spray (or line
with parchment paper)
In large saucepan melt butter & peanut
butter chips over medium heat until
smooth. Stir in sweet’d cond’ milk,
vanilla & marshmallows- stirring
until smooth & incorporated.
Spread half of peanuts in bottom
of prepared dish – pour cond’d milk
mixture over peanuts then sprinkle
remaining peanuts on top.
Cut into bars

(recipe: forenglishs.com)

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

I hope you are all well and adjusting

to all this ‘virus’ stuff.

 

Hugs;

Pammie

 

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