SLOW COOKER WEDNESDAY

Morning Everyone
Well today I got to wake up to my grandson Easton . I am just enjoying him playing in his little bouncy chair as his bottle is warming up. This is his first sleepover and we are hoping for a nice day of weather so we can go for a walk in his snuggly. Well should go and give him his bottle so you have a good day as I know that I will for sure...

Ingredients:
Chicken Mixture

6 boneless skinless chicken thighs (about 1 1/4 lb)

1/2 cup (125 mL) water

5 cups (1.25 L) Green Giant* Valley Selections* Frozen Cut Broccoli

1/4 cup (50 mL) water

2 tbsp (25 mL) cornstarch

Rice

3 cups (750 mL) water

3 cups (750 mL) uncooked instant white or brown rice

2 tbsp (25 mL) grated gingerroot

1 medium sweet onion, cut into thin wedges

1 lb (500 g) frozen sliced peaches, thawed

1/2 cup (125 mL) teriyaki sauce

Method:
Spray 3- to 4-quart slow cooker with nonstick cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
Cover; cook on Low heat setting 6 to 7 hours.

Stir broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.

Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork.

Serve chicken mixture over rice.

Not everyone likes peaches but I like some fruit flavor with my meat once in awhile. If you like apples sauce with your pork chops I am sure that you will enjoy this

Enjoy

Cheers

Granny

TIPSY TUESDAY

Morning Everyone

Well today is the day where our grandson gets to come to Granny and Grumpys for his first adventure for a couple of day. Looking forward to it , letting Mommy and Deklan have some quality time of just the two of them .... Today is an easy recipe and after last nights wind storm it will be nice to have a relaxing day.





Impossibly Easy Chicken Pot Pie

Ingredients:
1 pkg Green Giant* Frozen Mixed Vegetables (about 2½ cups)

2 cups chopped cooked chicken (or turkey)

1 can 10 oz fl cream of chicken soup

1 cup Bisquick*

mix 1/2 cup milk and 1 egg

Method:
Heat oven to 400°F
Stir vegetables, chicken and soup in ungreased 9-inch pie plate or square pan (or a 2 qt casserole).
Stir Bisquick mix, milk and egg until blended. Pour over chicken mixture.
Bake 30-35 minutes or until golden brown.

Now to make it a bit more spicy rather then just blah I add some spices to the dry Bisquick before I mix it with the milk and egg. You might like to try some rosemary and tyme .

Now since this is Tipsy Tuesday my tip for today is one that my Mother told me.....

Over-salted Soup, Stew, or Gravy

If you added too much salt while cooking your food there is no need throw it out. Simply cut a raw potato into medium-sized chunks and toss them into the pot for about 10 minutes. The potatoes will soak up much of the salt. Remove the potato chunks when they start to soften, and your meal will be saved.

Enjoy
Cheers
Granny

WEEKLY MENU MONDAY

Morning Everyone.


Hope you all had a great weekend. Well my Christmas shopping is done , now it is time to wrap.... This is the part that I love the most. We had no wait at the border coming home but did have a one hour wait coming home on the ferry. I am glad that we came home around lunch time cause I am sure that it would of got busier as the day went on..


Here is your weekly menu:



Monday...Bisquick Apple Cranberry Sage Chicken

Tuesday ...Impossibly Easy Chicken Pot Pie

Wednesday...Slow Cooker Gingered Broccoli Chicken

Thursday...Beef Taco Rice Skillet

Friday...Easy Chicken Burritos










BISQUICK APPLE CRANBERRY SAGE CHICKEN

Ingredients:
2/3 cup grape jelly

2 tbsp butter or margarine

1 large unpeeled red cooking apple, cut into 2-inch chunks

1 medium stalk celery

1/2 cup fresh or frozen (thawed) cranberries

3/4 cupBISQUICK*

1/2 tsp ground sage

3/4 tsp chopped fresh thyme leaves

2 tbsp water

4 boneless, skinless chicken breasts
Heat oven to 350°F

In 1 1/2 -qt saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat

In shallow dish, mix Bisquick* mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick* mixture. Spray large skillet with non-stick cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.

Place chicken in ungreased 9X13-inch rectangular baking pan. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut

Now you need to just serve with some steamed fresh vegetables and mashed potatoes....

Enjoy

Cheers

Granny

FAST FOOD FRIDAY

Morning Everyone

Well I had a great day of shopping yesterday. Got alot accomplished. I am so glad that we came donw on Wednesday apparently there was a 4 hour wait at the border yesterday morning. That would of cut into my shopping time and I would of not been a very happy camper... Today we are heading of to do some more shopping and then Grumpy and I are cooking dinner for our friends tonight and they are inviting some other hot rod friends of theirs that live in Bellingham so it will be nice to see Bruce and Darlene again we have not seen them since the summer....

Dinner is simple tonight I am giving you the recipe to do Lawrys Seasoning Salt Chicken wings. This recipe is one of Grumpys sons favorite. It was given to me by Grumpy's mom and they are so good. You rince off the wings and then put them in a bowl of flour that has been seasoned with the Seasoning Salt and then put on a baking sheet. Once they are on the sheet sprinkle them again with some seasoning salt. . Bake for 15 minutes at 425 and then remove froma s oven and turn them over and season again and bake for another 15 minutes.

Serve them with a Ceasar Salad .

Well you all have a great weekend and get those flyers out tonight and check on the good deals in the flyers..

Enjoy

Cheers
Granny

THRIFTY THURSDAY

REMEMBRANCE DAY ..LEST WE FORGET
Since we are so close to Christmas I thought I would give you some Thrifty suggestions about wrapping. As most of my friends and family know I love to wrap my gifts in an unusal way. When you talk about frugal, for years my girls always gave their friends gifts wrapped in comics. They would sometimes say "Why do we always have to wrap in the Funny Papers from the newspaper". My response would be well we can buy commercial wrap and then that will be a couple of dollars less that we have to spend of presents. They changed their tune pretty quick....My favorite is that if there is tissue paper or wrap that I love I will not let people throw it out I will bring it home and iron it, yes iron it and recycle....

Wrapping Paper:
1. Use pretty magazine pages to wrap small gifts.
2. The comic section of your newspaper also makes nice wrapping paper.
3. Use your children’s artwork, or create your own on plain paper… the large reams of packing paper are great for this, contact anyone who’s in the process of moving!
4. Save used wrapping paper all through the year, just roll them back onto the paper tube and place a small piece of scotch tape on the edge to hold in place. These really work great for small gifts where the previously folded lines won’t even show. If the paper is the wrong theme, you could just turn it over and decorate the plain side yourself.
5. No need to buy expensive ribbons and bows to decorate your packages, if you hunt around you can find the cheap stuff that will be just as pretty!
6. Make your own gift tags by cutting a small piece of matching wrapping paper and folding it in half. Our family has been doing this for years. Write the “To and From” on the inside of the paper and tape it to the wrapped present. This is also great for scraps of paper that are too small to wrap a gift, but too large to toss away.
7. Cut up old Christmas cards make wonderful gift tags too!
8. If you sew, you could also use scrap material to wrap gifts.
9. Or inexpensive tissue paper that you’ve saved from other gifts throughout the year. Then decorate the wrapped gift with little smiley faces, Christmas trees, or even just the words “Merry Christmas!” You could even add some glitter if you have some on hand.
10. Cut narrow strips of the wrapping paper and then use your scissors to curl it just like you would do ribbon and it makes a great bow...


CHICKEN PARMASAN BUNDLES

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

SLOW COOKER WEDNESDAY

Morning Everyone

Well we are off today to do our Christmas Shopping in the states and then stay with some good friends at Cane Lake in the Skagit Valley. Grumpy told me that he was going to take me on a cruise and I was quite excited and then realized that it was a Gulf Island cruise. That is okay I am going to have a few days of shopping and spending money as well as spending time relaxing by the lake and doing some knitting by a nice warm fire......

We will not be back until Sunday night so you will be on your own for Shopping Saturday. Get those newspapers out and flyers and go at it....

I will post the recipes for today and then Thursday and Friday as postdated posts. Everyone have a good couple of days and maybe start some of your Christmas shopping if you have not already.

Slow Cooker Pork Steaks or Pork Chops

Ingredients:
1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste

Preparation:
Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.

Now on last weeks shopping I had suggested that you buy some Bisquick . If you did, do up a batch of biscuits by just following the recipe on the box and add some grated cheese and chopped green onions and these will taste great with the mushroom gravy .

Enjoy

Cheers

Granny

TIPSY TUESDAY

Morning Everyone

Hope all is well. Today is Tipsy Tuesday so my tip for today is about Brown Sugar.When you first buy brown sugar put it in a glass container with a sealed lid and buy yourself a small terra cotta heart you can get at a kitchen store and soak it in water then put it in with the brown sugare. If your brown sugar has already gone hard this is what you can do to soften it up.

There are many ways to soften brown sugar, but this one is a good one because you will probably have the items in your pantry. Put the hard brown sugar in a plastic container and line the top with plastic wrap. Put a wet, (not dripping) paper towel on top and cover. In a day you will be able to use the brown sugar.

Tonights recipe is quick and easy .

SWEET AND SPICY
CHICKEN LEGS









2 sticks of butter
1/3 cup honey
1/3 cup lemon juice
3 tsp. hot sauce
1/2 tsp. Kosher salt
24 -28 chicken legs

Melt the butter, honey, and lemon juice together in a saucepan. Remove from heat and stir in the hot sauce and salt. Dip each chicken leg in the butter sauce and place on a foil lined rimmed cookie sheet. Bake at 400 degrees for about an hour.
Baste them several times while they bake.

This recipe was a bit of an experiment. I wanted something that was sweet, yet spicy and I think I succeeded. Everyone has different tastebuds so you might find that you have to add more or less of honey and hot sauce next time.

Serve with coleslaw.....

Enjoy

Granny