Hello and Happy Saturday!

It’s a balmy 19 degrees F. here with sunshine; a far cry from last night when it was down to 7 and snowing. Thankfully, it only did about an inch of light, fluffy snow – made the roads slippery, but the sun is clearing that up as we speak. If we ‘have’ to have winter, I’d much rather it be with clear roads and little snow; I don’t really like the super cold weather, but it’s better than worrying about being able to drive 2 miles without sliding off the roads or hitting another car/person. (Sorry-I’ll stop ranting now . . . ).

Youngest son is off to another color guard competition today, middle son is with one of his clients; my husband and I are peacefully enjoying lovely hot cups of Tim Horton’s coffee (YUMMMM!) Love that stuff – just strong enough to really wake you up but mellow enough to not ‘slap you in the face’ when it’s doing it’s waking up bit. Finally finished the last knit square for John’s afghan and have sewn together the first two rows of a total of 7 rows. The actual sewn together squares measure 49″ x49″, so I’m thinking of checking out a (kind of close) ACO hardware store (I know – this sounds weird, but bear with me. . . ) to see if they have any of the (once upon a time advertized) big skeins of red & green mixed yarn. I saw it in a photo in one of their flyers a few weeks ago and stopped at the one close to us – they didn’t have the red/green mixed skeins – am going to stop after church tomorrow and see if the one out by our church carries them – hope so. I think it would really tie together the entire afghan if the border was red (solid) then the red/green mix, then another row of just red; we’ll see.

After almost a week of procrastinating about whether I was going to make Enchiladas or Lasagna for dinner, I finally ‘caved’ after going to the grocery store and made the White Bean Chicken Soup – it was really tasty (a bit more spicy than I usually make, but still good) – there’s a very tiny bowl leftover. Tonight is going to be THE LASAGNA – FINALLY! Speaking of food – here’s your recipes:


Easy Pierogi Casserole

9 lasagna noodles, uncooked
4 C. hot mashed potatoes
1/2 C. Philadelphia Chive & Onion
cream cheese spread
6 green onions, thinly sliced
1 (3 oz) pkg. Oscar Mayer real
bacon bits, divided
2 C. Kraft Triple Cheddar cheese
with a touch of Philadelphia, divided

Preheat oven 375 degrees
Cook noodles according to pkg. directions,
omitting salt. Combine potatoes, cream
cheese spread, onions, 1/2 C. bacon &
1 C. Cheddar. Spray 9 x 13 baking
dish with nonstick spray. Place 3 noodles
in dish, cover with 1/3 potato mixture.
Repeat layers twice; top with remaining
bacon & Cheddar, cover with foil.
Bake 30  minutes or until heated
through. Uncover, bake 3-5 minutes
or until cheese is lightly browned. Let
stand 10 minutes before cutting to
serve. Makes 12 servings.
(recipe: kraftrecipes.com)
Cheesy Cornbread Casserole

1 lb. lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded, finely chopped
1 (15 oz) can enchilada sauce
1 (15 oz) can black beans, drained
1 tsp. garlic powder
1 tsp. ground cumin
1 (8.5 oz) pkg. corn muffin  mix
1 pkg. Kraft Mexican Style Shredded
Four Cheese with a touch of
Philadelphia, divided

Preheat oven 350 degrees F.
Brown meat with onions & peppers
in large skillet. Stir in next 4 ingredients;
cook & stir 3 minutes or until heated
through. Spoon into 9 x 13 baking dish.
Prepare muffin batter according to
pkg. directions; stir in cheese. Spread
over meat mixture. Bake 20 minutes
or until toothpick inserted in center
comes out clean. Cool slightly.
Makes 10 servings.
(recipe: kraftrecipes.com)
Crunchy Chicken Crescents

2 C. cooked, chopped chicken
3 oz. cream cheese, softened
1/4 C. butter, melted
1/2 C. herb seasoned stuffing crumbs
2 T. milk
1 t. chives, chopped
1/2 tsp. salt
2 pkgs. crescent rolls
(1 pkg. makes 4 rectangles)

Preheat oven 350 degrees F.
Mix cream cheese, chicken, chives,
milk and salt in a bowl. Unroll
crescent rolls-4 rectangles. Make
sure dough is secure at perforations.
Place about 1/4 C. chicken mixture onto
center of each rectangle of dough.
Fold dough over filling and
pinch edges to seal. Dip each
roll into melted butter then
roll in stuffing crumbs. Bake
about 20 minutes.
(recipe: Peg-Marys Recipe Exchange)
Warm Winter Lemon Cake

1 (2 layer) box yellow cake mix
2 C. cold milk
1 1/4 C. water
2 (4 servg, ea) pkg lemon-flavored
instant pudding & pie filling
1/3 C. granulated sugar
2 t. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter according
to pkg. directions. Pour into
greased 9 x 13 pan, set aside.
Pour milk & water into large
bowl; add dry pudding mixes
and granulated sugar. Beat
with wire whisk 2 minutes or
until well blended. Pour over
batter. Place baking dish on
a baking sheet to catch any
sauce that might bubble over.
Bake 55 minutes-1 hour or
until toothpick inserted
in center comes out clean;
cool 20 minutes. Sauce will
thicken slightly as it cools.
Sprinkle top with powdered
sugar and spoon into serving
dishes; serve warm.
(recipe: chembree1-DDJ 12/16/11)
Saucepan Peanut Cookies

1/2 C. granulated sugar
1/2 C. light corn syrup
3/4 C. peanut butter
(crunchy or creamy)
2 C. Cheerios (honey nut
or regular)

Bring sugar & corn syrup to a
boil in saucepan; remove from
heat. Add peanut butter & stir
until well-blended. Add cereal
and mix carefully until coated.
Drop by teaspoons onto waxed
paper; let cool.
(recipe: Joyce-justapinch.com)
Crockpot Potato Soup

6 potatoes, peeled & cut
into bite-sized pieces*
2 small onions, chopped
1 carrot, pared & sliced
1 stalk celery, sliced
2 tsp. chicken granules
(or base)
1 T. parsley flakes
5 C. water or chicken
broth/ stock
1/3 C. butter/margarine
2 (12 oz, ea) cans evaporated
Optional garnishes: diced ham,
shredded cheese, sliced green

Place all ingredients, except milk,
into crockpot. Cover & cook on low
10-12 hours, or High 3-4 hours.
During last hour of cooking stir
in evap. milk. Before serving,
you can puree soup in a blender
or food processor, if desired.
Garnish with optional garnishes.

*Feeling lazy? Use a 2 lb. bag of
frozen cubed hash browns,
thawed, instead of the whole
potatoes. (recipe:Hope-justapinch.
Oriental Slaw

2 pkgs. Oriental flavor ramen
3 T. sesame seeds
1/4 C. margarine
1 C. sliced almonds
1 bunch green onions, chopped
1 lb. bag coleslaw mix


1/2 C. sugar
1 packet Oriental ramen
seasoning mix
1/2 C. vegetable oil
1/4 C. red wine vinegar
1 tsp. soy sauce

Brown crunched ramen
noodles and sesame seeds
in margarine along with one
packet ramen seasoning mix;
let cool. Blend coleslaw mix,
almonds, onions & browned
mixture. Mix dressing and add
to salad just before serving.
(recipe:concongirl-RDJ 12/30/11)


There you have it – weather report and nice, warm recipes to help you

stay warm inside! Enjoy your day –




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One CommentLeave a comment

  1. Yeah ain’t it great outside today–wish it could stay this way for a while. Have a great week end!

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