THRIFTY THURSDAY

MORNING EVERYONE

Well only one more day of work and then we are on a three day holiday and we also have our grandboys with us... should be fun have already got our adventure agenda figured out..just need the weather to co-operate... I thought I would a couple of potato salad recipes for those of you who are going on family reunions and Canada Day as well as Independence Day picnics...

CREAMY POTATO SALAD

 

Servings Size

• 
  

  
  
  

  INGREDIENTS

• 1/2 cup finely chopped onion
• 1/3 cup sweet pickle relish
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 2 teaspoons sugar
• 2 teaspoons celery seeds 
• 2 teaspoons apple cider vinegar
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons salt
• 2 hardboiled egg, coarsely chopped
• 6 potatoes about 2 pounds
• 1/2 pound bacon
• 1 cup thinly sliced celery

Directions:

1 Cook potatoes in boiling, salted water until tender.

2 Drain well.

3 Peel and cube potatoes.

4 Transfer to a large bowl.

5 Add celery, onion, sweet relish and bacon bits

6 Combine mayo, sugar, celery seed, vinegar, mustard, and salt.

7 Add mayo mixture to potatoes.

8 Toss lightly to coat potato mixture.

9 Carefully fold in the chopped eggs.

10 Cover and chill thoroughly.

 

SWEET POTATO
SALAD

Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

Vegetable cooking spray

3/4 teaspoon salt, divided

2 celery ribs, diced

1 jalapeño pepper, seeded and finely chopped

1/2 cup diced onion

1/3 cup diced green bell pepper

3 tablespoons brown sugar

2 tablespoons chopped fresh or 1 tablespoon dried parsley flakes

5 tablespoons white vinegar

1 tablespoon vegetable oil

1 teaspoon hot sauce

1 teaspoon prepared mustard

3 slices peppered or regular bacon, cooked and crumbled (optional)

Garnish: fresh flat-leaf parsley sprigs

 

Preparation

• Arrange potatoes in an even layer in a 15- x 10-inch jelly-roll pan. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
• Bake at 400° for 25 minutes or just until tender. Let cool slightly.
• Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired; garnish, if desired. Serve warm or chilled.

THRIFTY THURSDAY
Buying bacon bits is quite expensive... this is how I make my real bacon bits. Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.I just wish that the vaccum would start by itself as well as run by itself.. Have not figured out how to manage that yet but when I do I will be a millionaire for sure... How can you dust your home before you go on holidays and not be there for two weeks and then come home and it is dusty again... something is wrong with that picture.... all of you have a great weekend holiday and talk to you tomorrow...
Enjoy
Cheers
Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE

One day back at the grind and I already need another holiday and I just had one.. Must be time to retire.. well one day just not sure when...Being away on holidays I forgot that it is Canada Day on Friday so I figured I would give you a bean recipe for the crockpot .. I did chicken yesterday so beans today and probably a couple of potato salad recipes for tomorrow...

Crock Pot Beans

INGREDIENTS:

1 pound Beans, navy, dried
2 onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 pound bacon, diced
1 tablespoon salt 1 1/2 teaspoon dry mustard powder 1/4 teaspoon black pepper
1 cup drained pineapple chunks

PREPARATION:
Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours.
Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. Stir in 1 cup drained pineapple chunks during the last hour of cooking for a delicious fruity flavor.

Where I Party

I have found a new blog from a lady that has been checking out mine and I know that I have now become her latest follower and I am looking forward to seeing what she posts... so check her out
therickettchronicles.blogspot.com

Grumpy and I are going to have a fun Canada Weekend ... we have our  little boys for a few days so I am on the hunt today to find some holiday activies in our community and then if the weather stays good might head out to some friends of ours that have a place at Cowichan Lake on Saturday for a couple of hours... Looking forward to it...

Enjoy

Cheers

Granny

TIPSY TUESDAY

MORNING EVERYONE
I'm back ...hope you missed me cause I missed you all... The trip was fun but so hot coming home driving through Sacaramento and Redding when you have not air conditioning .... but had a good time with great friends and especially with Grumpy .... he always makes me laugh....Did not do much shopping but did get my shoes for the wedding in Vegas and they do have bling so I was quite excited about that...So this week I will just post a daily recipe for you and then next week will get back on track with the MENU MONDAY.

Lime and cilantro flavor these easy roasted chicken breasts. This chicken is delicious with rice and your favorite vegetable.

 

LIME AND CILANTRO CHICKEN

Ingredients:

• 4 chicken breast halves, bone-in
• 1/4 cup olive oil
• juice of 1/2 lime
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cloves garlic, finely minced
• 1/4 cup chopped fresh cilantro

Preparation:

Put chicken in a large plastic sealable food storage bag or covered container. Combine the oil, lime juice, salt, pepper, garlic, and cilantro. Marinate for about 2 to 4 hours.(overnight is even better)  Heat oven to 375°.
Line a baking pan with foil and spray lightly with nonstick cooking spray.
Arrange chicken, skin-side up, in the baking pan.
Bake for 25 to 35 minutes, or until chicken registers 165° on an instant read thermometer stuck into the thickest part of the meat.

TIPSY TUESDAY
To get the most juice out of fresh limes or lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.

Well back to work today.... took my machine in to be serviced while I was away so here is hoping that it is working more efficient then when I dropped it off...you all have a good day and talk to you tomorrow...
Enjoy
Cheers
Granny

Wednesday in california

EVENING EVERYONE
Well we are here in the hot sun and loving it...we are staying at a bed and breakfast in Capitalo near Santa Cruz...watching the hockey game ...end of the second not sure if I will watch the third might just get cleaned up and walk down to the beach and find a place for dinner...trip has been very eventful so far...got stuck on I5 yesterday at 1:00 in the afternoon hot sun for 4 hours with a car that would not run....had to get a ramp truck to come and get us take us 50 miles to our hotel and then call a hot rod shop in the morning to come back to the hotel and pick us up take us to the shop got it fixed and then back on the road at11:30...so wasted morning but the car now runs like a top and hopefully no more events like that for the rest of the trip...we have had a couple of great meals....first dinner was chicken marsella and it was done by crusting and cooking the chicken and then making a wine and mushroom gravy...different and not to bad... Still like mine better...last night Grumpy and I shared a clam linquine at the hotel that we stayed in Anderson and it was delicious....the hotel had a pond and fountain in the center and they had a couple of swans and 7 new babies that were born on mothers day they are quite cute and fluffy...well off for dinner will fill you in on this place that we are staying in a couple of days...hope the weather is nice at home it is hot hot hot here...
CHEERS
GRANNY

SHOPPING SATURDAY

EVENING EVERYONE
Well I know it has been a few days since we have chatted.. Had a hectic couple of days for work... a 60th Birthday ...and getting everything organized for the Rod Run...Today I am not going to do the grocery list but will post  the couple of recipes from last week.. and your dessert for today...

Grilled Pork Chops

Ingredients:For the salsa-
-2 nectarines, pitted and diced
-1 ripe tomato, seeded and diced
-1/4 cup diced onion
-2 tbsp chopped fresh cilantro
-2 tbsp fresh lime juice
-salt, to taste
I also like this salsa with scoop corn chips....
For the pork-
-ground cumin
-chili powder
-salt & ground black pepper
-olive oil
-pork chops

Directions:
1. Light an outdoor grill for medium-high heat. Lightly oil grate.
2. Place the nectarines, tomato, onion, cilantro, and lime juice in a bowl. Toss to blend. Season with salt & refrigerate until serving (at least 30 minutes).
3. Brush pork chops with olive oil. Season generously with cumin, chili powder, salt, and pepper. Cover and refrigerate for 30 min-1 hour. Grill pork chops until lightly browned, about 4 minutes a side.
4. Remove from grill, top with salsa, and serve

Thai Chicken Pizza


Ingredients:
     14” crust – whatever you like     Boneless, skinless chicken breast     1 carrot, Julienne or grated     1.5 teaspoons olive oil     2 teaspoons minced cilantro     3 green onions     2 Tbsp chopped peanuts     ½ cup bean sprouts
1. Preheat oven to 475°
2. Chop chicken into smallish chunks and stir fry 3-5 minutes in about ¼ cup of peanut sauce. (I do this instead of marinading chicken in peanut sauce overnight before cooking. Do it your way).
3. Place on the crust in layers:
     a. ½ cup of peanut sauce
     b. 1 cup of mozzarella
     c. green onions
     d. cubed chicken
     e. bean sprouts – optional to put on after it’s baked
     f. julienned carrots (I just use the food processor and chop them)
     g. the remaining mozzarella cheese
     h. cilantro- optional to put on after it’s baked 
    i. chopped peanuts
Bake the pizza for 10 – 12 minutes or until the crust turns brown.

Luscious Lemon
Layered Dessert

Ingredients:

• 1 1/2 cups flour
• 1 1/2 sticks margarine
• 2 (8 oz. each) packages cream cheese
• 2 cups confectioners' sugar
• 3 cups whipped topping
• 3 boxes (4 serving size) instant lemon pudding
• 5 cups milk

Preparation:

Crumble flour and margarine together. Blend together and press in bottom of a 9x13x2-inch pan. Bake 15 minutes at 375 °; let cool. Cream confectioners sugar and cream cheese together. Add 2 cups whipped topping. Whip together and spread on cooled crust.
Mix 3 boxes of lemon instant pudding with 5 cups milk (do not follow the directions on pudding box). Pour over second layer and top with additional whipped topping.
Chill thoroughly before serving.

Just relaxing on the couch ..... finishing off my laundry and getting my toiletries ready for the trip.. Tomorrow heading down to Victoria to have breakfast with some friends and then a quick Happy Birthday wish to Krysta and some hugs and kisses from the boys before we head on our holidays... Not sure how much blogging I will do while I am away but will try and fit it in...Lots will depend on if I can find WiFi...
Enjoy
Cheers
Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE

Had a productive day of work yesterday.. I am getting to see the bottom of my pile of orders so that is making me feel good.. I have to head to town this morning to pick up some supplies and I will probably grab me a coffee along the way.. Would love to make it my Walk About town day but no time for that this week.. But I will have lots of walking in the next couple of weeks in LA looking at all the Roadsters at the LA roadster show...

Crockpot Sauerkraut

Cocktail Meatballs

INGREDIENTS:

12 ounces tomato-based chili sauce
1 can (16 ounce size) whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 package (16 ounce size) frozen meatballs

PREPARATION:

In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well.
Pour sauce and meatballs in a slow cooker, stir. Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs

WHERE I PARTY
Most of the time I party at blogs , but I must say that one of my favorite party spots is at my stepdaughters website... She is the one that really got me started on blogging and now she has advanced to a website for her photography business. She is a very talented young lady and takes after her dad , who is "Grumpy",  for her eye for detail.... So please check her out and enjoy...
http://adeyinthelife.com/
You will also get to see lots of pictures of our precious little boys.. These are the two that we love to go on adventures with..Grandchildren are a gift....
Enjoy
Cheers
Granny

TIPSY TUESDAY

MORNING EVERYONE

My first order of business today is to thank my wonderful daughters Andrea and Kimblerly for hosting a surprise 60th birthday party for me.. It was wonderful to see so many of my friends and family there so I want to thank you for all the lovely gifts and birthday wishes .. My biggest Thank You goes to my Best Girlfriend Marilyn and her husband Danny for letting my girls use their lovely home to host this party... the food was great and the weather was beautiful so everyone got to be outside and enjoy the view of our beautiful city from their balconies ..

Here is the menu for this week and like I had said earlier it is from last week

TUESDAY     Tortellini Spinach Bake in a Creamy Lemon Sauce

WEDNESDAY    Crockpot Sauerkraut Cocktail Meatballs 

THURSDAY     Grilled Pork Chops

FRIDAY.     Thai Chicken Pizza

TORTELLINI SPINACH BAKE IN A CREAMY LEMON SAUCE

INGREDIENTS:

12 oz bag  Cheese & Spinach Tortelini
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

DIRECTIONS:

1. Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

2. Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

4. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

5. Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

6. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

*I have added some shredded rotisserie chicken to this dish. Next time I wouldn't add as much basil, it was a little too much.

TIPSY TUESDAY

It is barbacue time so I thought I would post a video of how to butterfly a whole chicken to put on your barbacue grill..

http://www.youtube.com/watch?v=l-8tMEwBnSA

If you do not want to do a rub on your chicken.. just cut slits in the skin and stuff in some sliced lemons and garlic gloves .....

Six more sleeps and I am on holidays for two weeks with Grumpy.. We are both so looking forward to this holiday.... traveling in the hotrod to California with 2 other couples and then the last week we are spending with friends at Cane Lake... I am still waiting for a little Fairy to come down into the dungeon and do all my orders but that just does not seem to be of happening...

Enjoy

Cheers

Granny

SITDOWN SUNDAY

MORNING EVERYONE

Birds are awake..... sun is shining.. now just need this cold to go away... Sitting on the deck early this morning having my tea, watering my plants and thinking about what a lucky lady I am...Going to finish off some cleaning this morning then a couple of little work jobs and then off to Victoria in the Hotrod... nice day for a drive.

Sad that one of our travellers for our holiday next week can not join us but we have lots of years for other great car trips... Going to miss you Terry and Norma...

Graham Cracker Pancakes
Yield: ten five-inch diameter pancakes
Ingredients:


1 c. all purpose flour 
1 generous c. finely crushed graham cracker crumbs (from 9 graham crackers)
1 T. baking powder
¼ c. brown sugar
a pinch of salt
½ t. freshly grated nutmeg
1 t. ground cinnamon
2 large eggs
1 ½ c. buttermilk
1 ¼ c. whole milk
¼ c. (½ stick) unsalted butter, melted
canola or other neutral oil for the griddle

Method:

• In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.

• In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.

• Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.

• Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake.

• Fry the pancakes until bubbles form across the top and the edges look dry.

3C'S CRAFT

HOCKEY STICK CHAIR

This idea today is more for the man in the house.. Everything right now up here in Canada is about the Vancouver Canucks so I thought that a hockey themed craft might be a good idea.. No instructions but it does look quite simple to make...

Make sure you all get out today and enjoy the weather and your family and friends...

Enjoy

Cheers

Granny

SHOPPING SATURDAY

AFTERNOON EVERYONE.

Well this is the first day of all last week that I am actually feeling better. This cold with a hacking cough has defintely taken everything out of me.. Could not of come at a worse time trying to get all my work done before we leave on holidays ....but oh well it is what it is.. Sorry that I have not been posting regularly but what I am going to do today is just post the dessert recipe and carry forward the recipes from lastweek to this week..

WALMART

Watermelon $3.97 each

Maple Leaf Boneless Skinless Chicken Breasts or Thighs $10.00 a pack

Crispers, Ritz Chips, Bits and Bites $1.50 each

Whole Pineaplle $2.97 each

Green Onions $.33 a bunch

Peaches or Nectarines $1.27

Grimms Sausage Rings $6.00 each

Carrots 2lb bag $2.00

Pom Teas $1.50

Russet Potatoes $.57 lb

Baby Spinach or Baby Spring Mix Salads $3.97

Cauliflower $1.47 each

Snacks on the go $1.50 each

Smuckers Jam $3.27

Kraft Philadelphia Dips $3.67

Ragu Sauce $1.25 700 ml

Lancia Pasta $1.50 each

Kraft dinner Spirals $1.00

Chef Boyardee $1.96

Cascade dish washing items $5.97 each

Mr Clean $3.00

THRIFTYS

Deli Salads 25% off

T-Bone Grilling Steaks $6.99 lb

Fresh bunch of spinach $.69 each

Peppers $1.99 lb

Fresh Chicken 25% off

Club House La Grille Marinade buy 1 get 1 free

Fraser Valley butter $2.99 each

SAFEWAY

Do not forget this tuesday the 7th is the 10% on groceries or 20x AIRMILES

tomatoes ont he vine $.99 lb

Romaine Lettuce $.99 each

Breyers Ice Cream buy 1 get 1 free

Pork Loin Center cut roast $4.49 lb

Fresh Pork Back Ribs. $4.99 lb

Nutri Grain Bars 3 for $9.00

Purchase 3 boxes of kelloggs Cereals and recieve a free 4 litre of Lucerne milk

Kraft Shredded cheeses buy 3 and they are $6.99 each

Old Dutch Salsa Buy 2 they will be $1.99 each

Christie Cookies buy 1 get 1 free

Todays dessert is a bit different.. It is how to make your own creamers for your coffees..as well as sweet condensed milk that you need for so many dessert recipes and it is expensive to buy ..

Sweetened Condensed Milk

• 2/3 cup granulated sugar
• 3 tablespoons melted butter
• 1 cup non-fat dry milk
• 1/3 cup boiling water

Place all of the ingredients in a bowl and using an immersion blender, blend until smooth and slightly thickened. You can also place all of the ingredients in a blender and blend until smooth. Use right away or place in the fridge and allow to thicken more . This makes approximately one can of sweetened condensed milk and is a great replacement for recipes that call for a can of sweetened condensed milk. It’s also good licked off a spoon. Or so I’ve been told.

Homemade Coffee Creamer

French Vanilla Creamer

• Sweetened Condensed Milk – recipe above
• 1-1/2 cups non-fat milk
• 1 tablespoon vanilla extract

Combine ingredients in a container with a cover. Shake until combined. Or use an immersion blender or traditional blender and blend until smooth. Store, covered, in the fridge and shake/stir before using.

Chocolate Almond Creamer

• Sweetened Condensed Milk – recipe above
• 1-1/2 cups non-fat milk
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon almond extract

Combine ingredients in a container with a cover. Shake until combined. Or use an immersion blender or traditional blender and blend until smooth. Store, covered, in the fridge and shake/stir before using.

Well I want to wish my best friend Marilyn's granddaughter birthday wishes.. It is her 19th birthday ...Happy Birthday Brooke...

Enjoy

Cheers

Granny