Easy-goin’ Tuesday

Hello, All!

It’s a gorgeous SUMMER-like day out today-sunny and in the mid 80’s! We’ve got the heat off, the windows open and summer-like clothes on – enjoyin’ it while we can (weather report says cooler temps later in the week-sigh). My Spring flowers are popping up all over – the crocus are just about done blooming and the daffodils and Japanese mini-iris are already showing their faces – love this time of year!

Today’s been a really relaxing day, so far: worked on the baby sweater (just about 1 1/2 inches left on the last sleeve, then it’s just sewing it together), paid the ‘housebills’ and balanced the checkbook (yuck) now it’s just wait a little longer to make dinner (not sure yet, just what that will be) and then it’s time to leave for my special needs group, pickin’up ‘my guys’ (the guys who ride with me).

Recipes? Just looked over the ones I’ve saved from the past few days and it’s time to post some more of those before my files spill over, which is a good thing for you. Here ya go:


Lemon Coffee Cake

1 1/4 C. sugar, divided

3/4 C. vegetable oil

4 eggs

2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 (15 oz) can lemon pie filling

1 1/2 tsp. cinnamon


Preheat oven 350 degrees F.

In large bowl, combine 1 C. sugar

and oil; mix well. Add eggs &

beat until light & lemon-colored.

Combine flour, baking powder &

salt; add to egg mixture and mix

well. Pour half of batter into a

greased 9 x 13 pan. Spread pie

filling over batter and top with

remaining batter. Combine

cinnamon & remaining 1/4 C.

sugar. Sprinkle sugar mixture

over top of batter. Bake 30

minutes or until a toothpick

inserted in the center comes

out clean.

(recipe: Peg-Marys Recipe Exchange)


Orange Ginger Carrots

1 (16 oz) pkg. peeled baby carrots

2 T. orange juice

1 T. honey

1/2 tsp. grated fresh ginger

1 T. snipped parsley f

inely shredded orange

peel (optional)

In large saucepan, cook

carrots, covered, in small

amount of boiling water 3-5

minutes or until crisp-tender;

drain well. In small bowl,

stir together orange juice,

honey & ginger; drizzle over

warm carrots. Toss to coat.

Serve with parsley sprinkled

over top and orange peel, if

desired. Makes four 3/4 C. servings.

(recipe:Peg- Marys Recipe Exchange) –


Bacon & Cheddar Deviled Eggs

14 hard-boiled eggs

1/2 C. mayonnaise

1/2 C. sour cream

1 1/2 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/4 tsp. black pepper

1/3 C. cooked bacon, crumbled

1/4 C. (1 oz) finely shredded

sharp Cheddar cheese

2 T. fresh chives or scallion

tops, chopped

Slice eggs in half lengthwise.

Remove yolks to a medium

bowl; reserve 24 white halves.

Finely chop remaining 4 white

halves. Mash yolks with fork;

add mayonnaise, sour cream,

mustard, lemon juice & pepper;

mix well. Add chopped egg

whites, bacon, cheese & chives;

mix well. Spoon 1 heaping T.

yolk mixture into each reserved

egg white half. Refrigerate,

covered, to blend flavors.

Makes 2 dozen deviled eggs

(recipe: Sandy-Marys Recipe Exchange)


Crockpot Ranch Potatoes

2-3 large red potatoes, diced

1 pkg. dry ranch dressing mix

3/4 C. sour cream

1 can cream of chicken soup

Spray crockpot with non-stick

spray. Combine all ingredients

except potatoes in a large bowl,

stir well. Add potatoes & stir

until potatoes are completely

coated; pour into crock. Cook,

on low 4-5 hours or until

potatoes are tender. Stir

occasionally as the potatoes

will start to stick to the


(recipe: Sandy-Marys Recipe



Crockpot Chops ‘n Gravy

6 pork chops

1 onion, chopped

3 T. ketchup 1

(10 3/4 oz.) can cream of

chicken soup, undiluted

2 tsp. Worcestershire sauce

Brown chops in a skillet &

place in bottom of crockpot.

Combine onion, ketchup,

soup & Wors. – pour over

chops. Cover & cook on

low 8-9 hours or until

chops are tender. Serves 6.

(recipe: Peg-Marys Recipe



Yummy Tater Tot Casserole


1 (32 oz) bag frozen

tater tots

1 lb. ground beef,

browned & drained

1/2 tsp. salt

1/4 tsp. pepper

1 can cream of

mushroom soup

1 T. dried onions

1/4 C. milk

Line crockpot with

frozen tater tots.

Combine remaining

ingredients; pour

over tots. Cover &

cook on High 3-4

hours. (You can also

add shredded Cheddar

cheese on top last 15

minutes before serving.)

recipe: Sandy-Marys

Recipe Exchange)


Frosty Peanut Butter Cups

(like mini peanut butter pies)


1 C. graham cracker crumbs

(about 5 whole crackers)

2 T. butter, softened

1 C. COLD milk

1/2 C. creamy peanut butter

1 (3.4 oz) pkg instant vanilla

pudding mix

2 C. Cool Whip

In small bowl, combine cracker

crumbs & butter; press about

1 T. each into 12 paper-lined

muffin cups. In large bowl,

whisk milk & peanut butter

until blended. Whisk in

pudding mix until smooth.

Fol in Cool Whip; spoon into

cups & freeze until firm.

Remove liners & let stand

at room temp. about 5

minutes before serving.

Makes 12.

(recipe: Peg-Marys Recipe



Cheesy Spinach Mashed Potatoes


1 (10 oz) pkg. frozen chopped spinach

6 potatoes, peeled & chopped

1/2 C. chicken broth (or veggie)

1/2 C. butter

1 C. sour cream

1 T. chopped onion

1 tsp. salt

1/4 tsp. dried dill weed

1 C. shredded Cheddar cheese

(or more, if you like)

Place potatoes in crockpot, cover

with broth, spinach (undrained),

butter, onion, dill & salt. Cook

on low 6-7 hours or high 3 hours.

Stir in sour cream. Transfer to

large casserole dish; top with

cheese and place under broiler

until cheese is bubbly-about

5 minutes.

(recipe: ron-Slowcooker digest)


15 Minute Sausage & Rice Skillet

1 t. oil

1 medium green pepper,


1 small onion, chopped

1/2 tsp.crushed red pepper

1 (14 oz) pkg. turkey

smoked sausage, sliced

1 (14.5 oz) can diced

tomatoes, undrained

2 C. water

3 C. instant white rice,


Heat oil in large nonstick

skillet over medium-high heat.

Add green peppers, onions &

crushed red pepper; mix well.

Cook 2 minutes or until

vegetables are crisp-tender,

stirring frequently. Add

turkey sausage, tomatoes &

their liquid and the water;

bring to boil. Stir in rice,

cover.Reduce heat to low,

simmer 5 minutes.Stir

before serving. Serves 6

*can substitute instant brown rice



Boy, for stating it was an easy-going day, you wouldn’t

believe what I just went through to try to give you the

above recipes! My computer’s at it again-this time it

did the regular typing ok, but when I went to try to

copy & paste, I ended up with a font # 18! (normally

I use a #11 – it was almost billboard sized! WHEW!)

Crazy stuff! I really don’t know what’s going wrong

here, but middle son popped in while I was emoting

and said: “Here, Mom-try ‘copy & paste’ to WORD, then

paste to the blog” – that worked! (In case you’re wondering

why I don’t just type to the blog, I ‘could’ but that would

make double the work, since I’ve already copied lots of

recipes to my email file). Anyway-there are the recipes –

YAY! What a mess! Hopefully, some day we’ll get it

all figured out and I won’t spend lots of time re-doing


Enjoy your day!






















Published in: on March 21, 2012 at 3:12 pm  Leave a Comment  

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