Finding ME again!

Since the Covid 19 scare everyone has been under various types of hair/appearance situations. I have been able to purchase my hair coloring (been coloring my hair for many years) so that’s been OK. Not sure about the rest of you but I’ve noticed that a lot of things have changed concerning hair cuts/styling/make up, etc. – in Michigan our Governor is FINALLY lifting the restrictions on hair salons/barber shops/nail salons on June 15th. Over the past four months I’ve come to the conclusion that I no longer need to wear eye liner (been doing that since high school – mid 1960’s!). Our Governor finally let us out of quarantine this past Monday so yesterday I decided to LOOK FOR THE OLD ME again! I trimmed my hair (it’s about an inch from my waist), colored it and, today for the first time in 4 months – CURLED it! I put on make up, perfume and now I look very close to my OLD SELF! YAY! Sometimes you just need to do something to lift your spirits! (Side note: now that I’m able to ‘go out’ I made the observation that you don’t need to wear LIPSTICK when you’re wearing a mask! HA!)

The leaders of my Special Needs group have decided to have a picnic/meeting in two weeks; I’m bringing a very yummy/chocolaty dessert called: “Triple Chocolate Mess”. It’s one of those really rich desserts that you only need a little of – best served with a scoop of vanilla ice cream.

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

TRIPLE CHOCOLATE MESS
(crockpot)

1 (18.5 oz) box chocolate cake mix
1 (3 oz; 4 serving size) instant chocolate pudding mix
1 pint sour cream
3/4 C. vegetable oil
1 C. water
4 eggs
1 C. chocolate chips (6 oz. – you can
use more)
(chocolate hot fudge sauce – drizzle)
=
Vanilla ice cream
=
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all ingredients; mix until
smooth & pour into crockpot.
Cover & cook on Low 4-5 hours
until set in center. Let cool 30
minutes. Serves 10
Best served with vanilla ice cream


Crockpot Chicken & Spanish Rice

1 stick butter (8 T.)
3-4 chicken breasts
1 (32 oz) can chicken stock or broth
1 (16 oz) pkg. yellow Spanish rice
1 oz. pkt. Ranch seasoning mix
water – if needed
=
Spray insides of crockpot with
nonstick cooking spray.
Place butter & chicken in
crockpot – sprinkle dry Ranch
seasoning on top. Pour stock/broth
over chicken. Cover & cook on Low
7 hours. Remove lid; shred chicken.
Add rice & make sure it’s covered
with liquid (add water if needed).
Cover & cook 30-45 minutes until
rice is done. Serves 8

(recipe: backtomysouthernroots.com)
——————————

Crockpot Chicken & Spanish Rice

1 stick butter (8 T.)
3-4 chicken breasts
1 (32 oz) can chicken stock or broth
1 (16 oz) pkg. yellow Spanish rice
1 oz. pkt. Ranch seasoning mix
water – if needed
=
Spray insides of crockpot with
nonstick cooking spray.
Place butter & chicken in
crockpot – sprinkle dry Ranch
seasoning on top. Pour stock/broth
over chicken. Cover & cook on Low
7 hours. Remove lid; shred chicken.
Add rice & make sure it’s covered
with liquid (add water if needed).
Cover & cook 30-45 minutes until
rice is done. Serves 8

(recipe: backtomysouthernroots.com)
——————————

Homemade Egg Rolls

2 tsp. vegetable oil
3/4 lb. ground pork (or gr. chicken/turkey)
salt/pepper, to taste
1 tsp. minced garlic
1 tsp. minced fresh ginger
3 C. coleslaw mix
1/4 C. sliced green onions
1 T. soy sauce
1 tsp. toasted sesame oil
12 egg roll wrappers*
1 egg, beaten
oil for frying
=
In large pan over medium-high
heat, heat veg. oil. Add gr. pork &
season with salt/pepper. Cook,
breaking up pork until meat is
brown & cooked through. Add
garlic & ginger – cook 30 seconds.
Stir in coleslaw mix & green onions –
cook 3-4 minutes until cabbage is
wilted. Stir in soy sauce & sesame
oil – remove from heat.
Unwrap wonton wrappers.
Spoon about 2-3 T. of filling onto
each wrapper & fold according to
pkg. directions, using the beaten egg
to seal the edges of the wrappers as
you go.
=
Pour 2-3 inches of oil into a deep pot
& heat to 350 degrees F.
Fry wrappers, 3-4 at a time, turning
occasionally until browned, about
3-5 minutes. Place cooked egg rolls
on paper towels then serve with
dipping sauce of your choice.
Makes 12 egg rolls

*You can find wonton wrappers in
the fresh vegetable aisle, usually in
the chilled section.

NOTE: If you would like to BAKE
the egg rolls instead of frying:
Preheat oven 425 degrees F.
Place them (after rolling) in a
baking pan/dish – spray them
with nonstick cooking spray.
Bake 15-20 minutes until browned
& crispy.

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

Sheet Pan Breakfast Fried Rice

1/2 lb. bacon, diced
6 cloves garlic, chopped
8 C. cooked jasmine rice
10 oz. frozen peas & carrots, thawed
1 C. chopped red bell pepper
4 scallions, (white parts only),
chopped & green sliced thin
3 T. soy sauce
1 T. sesame oil
1 1/2 C. shredded Colby-Monterey
Jack cheese
6 large eggs
(sriracha sauce – for topping)
=
Preheat oven 450 degrees F.
Place oven rack in center of oven.
Arrange bacon & garlic on a baking
sheet & bake 15-18 minutes until
bacon is crisp. Remove from oven,
stir in rice & bake 18-10 minutes
until rice is crisp & starting to turn
lightly golden. Remove from oven.
Stir in peas & carrots, bell pepper,
scallion whites, soy sauce & sesame
oil. Make 6 ‘wells/indentations’ in
mixture on sheet & crack eggs into
them. Sprinkle cheese over top of
rice & bake 13-15 minutes until
cheese is melted & eggs are set.
Remove from oven – sprinkle green
scallions on top & drizzle with sriracha
sauce (if desired). Serves 6

(recipe: food.com)
—————————-

Taco Bell Mexican Pizza

Pizzas:
1 lb. ground beef
1 packet taco seasoning
3/4 C. water
1 C. vegetable oil
8 (taco sized) flour tortillas
1 (15 oz) can refried beans
1 (10 oz) can enchilada sauce
2 C. shredded Mexican cheese blend

Toppings;
diced tomatoes
sliced green onion
sliced olives

Optional:
sour cream
salsa
=
Preheat oven 400 degrees F.
In large skillet brown gr. beef;
crumble & drain. Add taco
seasoning & water; stir & bring
to boil. Reduce heat & simmer
until thickened. In large skillet
heat oil over medium heat. Add
tortillas, one-at-a-time, & cook
3-4 minutes, flipping frequently,
until crisp. Continue with rest of
tortillas; set aside.
In a microwave-safe bowl, heat
refried beans.
On each tortilla slather a generous
amount of refried beans; top with
meat. Place another tortilla on top;
slather about 2 T. enchilada sauce.
Add some shredded cheese on top
of sauce & continue assembling
rest of pizzas. Place assembled
pizzas on a large nonstick baking
sheet & bake 8-10 minutes until
cheese is melted. Serve with your
favorite toppings.
NOTE: Serves 4 (2 tortillas each pizza)

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

Sweet Pickle Deviled Eggs

12 large hard-boiled eggs, peeled,
sliced in half lengthwise.
1/2 C. mayonnaise (you can use a
little more if you want a creamier
mixture)
1 T. yellow mustard
1/3 – 1/2 tsp. salt
dash black pepper
dash paprika for egg mixture
plus more for garnish
=
optional: dash onion powder and/or
garlic powder
3 T. sweet pickle relish (or finely
chopped sweet pickle – drain/
squeeze out excess liquid)
==
Place egg yolks in a small bowl
(set egg white halves aside). Mash
yolks then add mayo, mustard, salt/
pepper & paprika – stir well (if using
onion/garlic powders, add now). Stir
in pickle relish blending well.
Spoon egg mixture into centers of
egg white halves (can be piped in,
if desired). Garnish with light sprinkling
of paprika on top. Refrigerate until
ready to serve. Makes 24 egg halves.

(recipe: nancy – c.com)
————————–

Banana Cream Cheesecake Bars
(8 hour or overnight recipe)

1 (11 oz) box Nilla Wafer cookie crumbs
(3 C. crumbs)
1/2 C. butter, melted
1 pint heavy whipping cream
3/4 C. sugar
3 (8 oz, ea) pkgs. cream cheese,
softened
2 (3.4 oz, ea) pkgs instant Banana
Cream Pudding mix
=
Optional Garnish:
Cool Whip (thawed)
Banana slices
==
Crust:
In medium bowl combine wafer
crumbs & melted butter; press
mixture into bottom of an 8 X 8″
square baking pan (can use 9 X 9″)
lined with parchment paper with
extra paper hanging over edges
(to use as handles). Chill crust or
freeze while making filling.

Filling:
In large metal bowl* using elec.
mixer on medium speed, whip
heavy whipping cream & sugar
together until stiff peaks form.

In another large bowl using elec.
mixer on medium speed, beat
cream cheese until smooth. Add
dry pudding mixes, a little at a
time, beating well between each
addition. Add whipped cream &
mix until smooth.
Spread filling evenly over chilled
crust. Cover pan with plastic wrap
& refrigerate 8 hours or overnight.
Cut chilled cheesecake into 9 squares
& garnish with whipped topping &
banana slices, if desired. Serve
chilled. Serves 9

*Poster notes: she places the metal
bowl in freezer for 10 minutes so it’s
cold before using.

(recipe: kitchenfunwithmy3sons.com)
=====================

Hope you are all doing well and are healthy!

Hugs;

Pammie

 

 

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