grammiepammie posted: " So far (since bringing our sick cat home) things have been relatively NORMAL! He's doing ok - I've been feeding him cooked beef liver (in small amounts) to build up his red blood cell count and he LOVES it! (He would probably eat until he burst if I "
So far (since bringing our sick cat home) things have been relatively NORMAL! He's doing ok - I've been feeding him cooked beef liver (in small amounts) to build up his red blood cell count and he LOVES it! (He would probably eat until he burst if I let him but liver is pretty rich so I try to limit the amounts). I did a 'goofy' today - managed to let my cell phone completely die. Plugged it in to recharge - it said 100% but then wouldn't turn on - it's a really good thing my husband knows what to do - it's working now. Sure felt strange going to my Library knit group then to the grocery store with no phone (What if I have an emergency? What if I really NEED to call home?) All is well now - phone is restored - sigh. The Library knitting ladies were having quite the chuckle at my expense today - I've written about what a stressful weekend I had - got to knitting today and promptly sewed two crochet squares on the little 3 inch squares baby blanket - backwards . . . not once, but TWICE! I couldn't believe I did that! The REALLY crazy part? I did that very thing last night on our Knit/ZOOM meeting, too! WHAT AM I THINKING? (or NOT thinking?) Time to put that project in 'Time Out' for awhile! Whew!
Crockpot Marble Brownies
1 (18.3 oz) box brownie mix - prepared (but not baked) 1 (8 oz) pkg. cream cheese 1 egg 1/4 C. sugar 1 tsp. vanilla = Spray insides of crockpot with nonstick cooking spray. Pour prepared brownie mix into crockpot.
In a bowl mix cream cheese, egg, sugar & vanilla until smooth - pour in strips the length of crockpot over brownie batter. Using a knife - swirl brownie mix & cream cheese to make a marble effect. Cover & cook on High 3-5 hours. NOTE: Remove lid briefly every 45 minutes to 1 1/2 hours to wipe off condensation on crockpot lid. (timing depends on how quickly the condensation collects on lid.) Once brownies are set in middle, remove lid, turn off heat & allow to cool. Serves 12
1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. salt 1/4 tsp. black pepper = Preheat indoor or outdoor grill to medium-high heat.
In a small bowl blend garlic powder, onion powder, salt & pepper until spices are evenly distributed.
Trim pork of excess fat & silver skin - pat dry with paper towels. Season both loins on all sides with spice rub.
Lightly oil grates on grill & prepare outdoor grill for indirect heat. (If using a gas grill turn off all burners on one side of the grill. If using a charcoal grill move all coals to one side. If using an indoor grill leave it set on medium heat.
Place pork on side of grill without direct heat underneath (or in center of indoor grill). Cook pork, turning frequently, about 30 minutes until it reaches an internal temperature of at least 140 degrees F. Remove pork from grill, cover with foil & allow meat to rest 10 minutes before slicing. During this time, the internal temperature will rise about 5 degrees. Uncover, slice & serve. Serves 8
(recipe: everydaydishes.com) ---------------------------------------- Pimento-Cheese Pasta Salad
1 (16 oz) pkg. rotini pasta, cooked/rinsed 1 (8 oz) pkg. shredded sharp Cheddar cheese 3/4 C. mayonnaise 2 (4 oz, ea) jars diced pimentos, drained 2 T. Dijon mustard 1/4 tsp. cayenne pepper 2 T. chopped fresh chives = In a large bowl toss cooked/drained pasta with cheese; mix all remaining ingredients (except chives) together with pasta.
Add mayonnaise to pasta mixture - mix lightly. Sprinkle top with chives before serving. Serves 12
NOTE: Pasta can be cooked ahead: refrigerate the well drained/rinsed pasta up to 24 hours before using in salad. For best results, serve salad soon after combining pasta with remaining ingredients.
4 (1 1/2 lb, ea) zucchini, cut diagonally into 1/2 inch thick slices 3 each: red & yellow bell peppers, cut into 1/2 inch wide strips 1/4 C. zesty Italian salad dressing 1/4 C. grated Parmesan cheese - Heat grill to medium heat. Place veggies in a grill basket.* Grill 10 minutes until crisp-tender, turning occasionally. Place in a large bowl. Add dressing - toss to coat. Sprinkle with cheese before serving. Serves 8
*How to grill without a grill basket: Cover grill grate with a large sheet of heavy-duty foil before heating grill as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.
(recipe: myfoodandfamily.com) ----------------------------- Grilled New Potato Packet
1/2 lb. each: red and white new potatoes 2 T. water 2 tsp. oil 3 T. (Kraft) Sun-dried Tomato Vinaigrette salad dressing (can use Zesty Italian dressing) 2 T. grated Parmesan cheese 1 T. chopped fresh parsley = Heat grill to medium heat.
Place potatoes in center of a large sheet of heavy-duty foil (or 2 sheets of regular foil). Drizzle with water & oil - fold foil to make a packet.
Grill 18-20 minutes until potatoes are tender.
Cut slits in foil to release steam before opening packet. Top potatoes with remaining ingredients & serve. Serves 4
NOTE: you can also mince 2 cloves of garlic & sprinkle over potatoes with 1/4 tsp. cracked black pepper before folding foil to make packed & grilling.
10 large pattypan squash (4-6 inches wide) 1/4 tsp. kosher salt 4 oz. chopped bacon (about 5 slices) 1 lb. lean ground beef 1/2 C. chopped red onion 1 T. minced garlic 8 oz. baby spinach 2 large eggs, lightly beaten 2/3 C. cooked white rice 1/2 tsp. black pepper 1/4 C. chopped fresh dill, divided 5 oz. feta cheese, crumbled (abut 1 1/4 C.) = Preheat oven 350 degrees F.
Cut off top third of each squash & scoop out pulp, using a serrate corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp, reserving 1 C. (discard remaining pulp). Place squash in 11 X 13 baking dish & sprinkle tops with salt. Bake 10 minutes.
Place bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add beef to skillet & cook, stirring to crumble, about 6 minutes until starting to brown. Add onion, garlic & reserved 1 C. chopped squash pulp; cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach. Cover & cook about 2 minutes until spinach is wilted. Uncover & cook about 1 minutes until liquid is almost evaporated. Transfer mixture to a medium bowl & cool 10 minutes.
To beef mixture stir eggs, cooked rice, pepper & 3 T. dill. Gently stir in cheese & spoon mixture into baked squash bowls. Bake squash about 30 minutes until tops begin to brown & squash is tender. Sprinkle tops with remaining 1 T. dill. Serves 10
NOTE: This recipe can also be made with yellow zucchini or summer squash -also called Crookneck squash. You can also change the rice to equal amounts of cooked brown rice, quinoa, barley or farro
No-Bake Butterscotch Pie (overnight recipe) 1 pre-made graham cracker pie crust 2 (3.4 oz ea) boxes butterscotch instant pudding mix 2 C. heavy whipping cream 1 (8 oz) tub Cool Whip, thawed Optional: butterscotch chips = In a bowl combine instant pudding mixes with whipping cream - mix until thick. Fold in 2/3 rds. of Cool Whip & pour into pie crust. Top with remaining Cool Whip & sprinkle top with butterscotch chips, if using. Chill overnight. Serves 6
(recipe: thesouternladycooks.com)
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Our weather has cooled down a bit and the humidity is not as bad.
Last week we were in the HIGH 80's with really dreadful humidity.
(You KNOW you're spoiled when you're in air conditioning all the
time then go out to a park and are really struggling to deal with
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