Feelin’ like Fall – sigh . . .

Today is Monday and it’s looking and feeling like Fall. It’s a gray, gloomy WET morning, 71 degrees and a small rainstorm last night. Some of the children are starting school today – ours start the day after Labor Day (just like when I was a kid). It seems hard to believe it’s already the last week in August – where did the Summer go? Hope you’ve been able to enjoy your summer, maybe have a picnic or two – spend a little time outdoors enjoying the sun, maybe a trip to the beach or pool. Today I’m working on the next tw0-month newsletter for my special needs group; one of the guys I drive reminded me last week that I need to get that done: “You know it’s almost time for another newsletter, Pam – are you finishing it up?” (No) It amazes me just how much our ‘kids’ look forward to the newsletter; my amazement lies in the fact that, basically, it’s the SAME almost every issue – very little changes, but they like it, so I do it.

Not much going on this week – youngest son’s Orientation for his new job tomorrow 11 a.m., Knit/Crochet Night Tuesday evening, special needs group Wednesday – so far it’s shaping up to be an ‘average week’. Add in the ‘new’ work schedule for youngest and that ‘spices’ it up a little (I’m doing the driving – not a bad thing, his work is less than 5 minutes from our house – YAY!).


Fresh Salsa

2-3 C. chopped Roma tomatoes
1/2 C. chopped red onion

1/2 C. green pepper, chopped
1 Jalapeno pepper, chopped
1 green chili, chopped
1 Poblano pepper, chopped

(use 1 Jalapeno pepper per 2

1 tsp. minced garlic
1/2 tsp. sugar
1 tsp. ground black pepper
3/4 tsp. salt
1 T. white vinegar or lime or
lemon juice
2 pinches finely chopped cilantro

Combine all ingredients; chill,
covered, 1/2 hour before serving.

(recipe: Oakland Press 8/27/12)


Dirty Carrot Cake
(interesting name!)

3 C. flour
2 C. granulated sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 C. cooking oil
2 C. grated carrots (unpeeled)
4 eggs
1 small can crushed pineapple
1 tsp. vanilla
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Combine salad oil, carrots, eggs,

pineapple & vanilla in large bowl.
Add sifted dry ingredients; mix
well. Add chopped nuts; mix.
Pour batter into a ungreased Bundt
or Angel Food Cake pan. Bake
1 hr 15 minutes.

(recipe: Rhonda G- Marys Recipe

Creamy Mexican Crab Dip

1 (8 oz) pkg. cream cheese
1 (8 oz) pkg. Neufchatel cheese

(in the same area where they sell cream
1 (6 oz.) can lump crab meat,
1/2 C. salsa

Place cheeses in microwave-safe bowl,
cover with waxed paper. Microwave on
Medium 2-3 minutes or until softened,
stirring with a wire whisk until smooth.
Drain crab meat through a sieve into a
bowl, reserving 1 T. liquid. Add reserved
liquid, crab meat & salsa to cheese; stir
well. Serve warm or at room temp
with baked tortilla chips, raw
veggies or bread sticks.

Makes 2 1/2 C.

(recipe: RDJ – 08/25/12)

Spaghetti Salad

22 oz. spaghetti
1 C. chopped celery
1 (4.5 oz) can small shrimp, drained
1 onion, chopped
1 C. frozen green peas

1 (16 oz) bottle Ranch salad dressing

Break pasta in half; cook in pot of boiling
salted water until al-dente. Drain & cool
under cold water. In large bowl, combine
pasta, celery, shrimp, onion & peas. Toss
with enough salad dressing to coat.
Refrigerate until chilled, then serve.
Makes 8 servings.

(recipe: Chilipepper-RDJ 08/24/12)

My Favorite Beets

5 medium fresh beets, peeled & sliced
1 medium onion, sliced & separated into

1/2 C. red wine vinegar or cider vinegar
3 T. vegetable oil
1/4 tsp. salt
dash ground black pepper

Place beets in large saucepan; cover

with water. Bring to boil, reduce heat, cover &
simmer 10-12 minutes or until tender.
Drain & place in a bowl; add onion. In
a small bowl, combine vinegar, oil, salt
& pepper; drizzle over beets & toss to
coat. Serve immediately or refrigerate
& serve chilled.

(recipe: ramblinjodie-from Taste of Home)

Chicken & Summer Squash Skillet

1 tT. butter
4 small boneless skinless chicken
breast halves (1 lb)

1 (10 oz tub) Philadelphia Italian
Cheese & Herb cooking creme,

2 zucchini, cut lengthwise in half,
then sliced
2 C. cooked orzo pasta
2 T. thinly sliced fresh basil

Melt butter in large skillet on medium
heat. Add onions; cook 4-5 minutes on
each side or until done (165 degrees F.)
Transfer to plate; cover to keep warm.
Place 1/4 C. cooking creme in small
microwaveable bowl; set aside. Add
vegetables to skillet; cook 5 minutes
or until crisp-tender, stirring frequently.
Stir in remaining cooking creme; cook &
stir 2 minutes. Add orzo, cook & stir 2
minutes or until heated through. Spoon
orzo mixture onto 4 plates, top with
chicken. Microwave reserved cooking
creme on High 15-20 seconds or until
heated through. Spoon over chicken;
top with basil. Serves 4.

(recipe: Kraft foods)

Strawberry Dream Squares

12 honey graham crackers, finely
crushed (about 2 C.)
1/3 C. butter or margarine, melted

1 (8 oz) pkg cream cheese, softened
1/4 C. sugar
1 C. frozen strawberries* – thawed,
mashed & drained
3 C. Cool Whip, thawed, divided

2 (3.4 oz, ea.) pkgs. Jell-O vanilla
Instant pudding mix
3 1/2 C. cold milk

Mix graham cracker crumbs & butter;
reserve 2 T. crumb mixture; press
remaining onto bottom of 9 x 13
baking pan. Refrigerate while preparing
Mix cream cheese & sugar in medium bowl
until blended. Add strawberries; mix well.
Gently stir in 2 C. Cool Whip; spread over
crust. Beat pudding mixes & cold milk with
whisk 2 minutes; pour over cream cheese
layer. Refrigerate 1 hour; top with remaining
Cool Whip & reserved crumb mixture;
refrigerate 4 hours. Serves 16
* can substitute 1 C. mashed fresh blueberries
or raspberries, or 1 C. drained canned crushed
pineapple for the strawberries.

** You can also top the dessert with a

layer of sliced bananas just before

cutting to serve.

(recipe: Kraft foods)

Chopped Salad

1/3 C. feta cheese
2 T. olive oil
1 T. lemon juice
1 T. water
1 T. dill
1 small grated garlic clove
salt & pepper, to taste
1 chopped romaine heart
1 small cucumber, chopped
5 radishes, chopped
1 can chickpeas (drained)
2 chopped celery stalks
1/3 C. frozen peas (thawed)
1/3 C. toasted sliced almonds

Blend feta, olive oil, lemon juice,
water & dill to food processor.
Add in garlic clove, salt & pepper,
blend to make dressing. In large
bowl, toss romaine, cucumber,
radishes, (drained) chickpeas,
celery, frozen peas & sliced almonds.
Drizzle prepared dressing over salad
and toss to mix well.

(recipe: FoodNetwork)

Refrigerator Pickles

3 C. cucumbers,
peeled & sliced

1 onion, thinly sliced

3/4 C. sugar

2/3 C. white vinegar

1/2 tsp. celery seed

1/2 tsp. mustard seed

1/4 tsp. salt

Mix cucumbers & onion in a glass or

plastic bowl; set aside. Stir remaining

ingredients together in a micro-wave

safe container. Microwave on High

3 minutes, stirring after 2 minutes.

Pour over cucumber mixture; cover

& refrigerate 24 hours before serving

to blend flavors. Keep refrigerated.

Makes 1 quart.

(recipe: Sandy-Marys Recipe Exchange)


Sauteed Zucchini & Tomatoes

1 T. vegetable oil
4 small zucchini, sliced (about 4 C.)
1 (14.5 oz) can stewed tomatoes,
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini, cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper. Break up tomatoes with
spoon; cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

(recipe: readyseteat)
Blueberry Tortilla Pizza

1/2 C. ricotta cheese or whipped cream
1 T. confectioners sugar
1 pint fresh blueberries
1/2 C. sliced strawberries
1 large (10-inch) flour tortilla
1 T. butter, melted
2 tsp. cinnamon sugar
1/4 C. toasted shredded coconut,

Preheat broiler. In a small bowl, combine
ricotta cheese & confectioners sugar; set aside.
In another small bowl, combine blueberries
& strawberries. Arrange tortilla on a broiler pan;
brush with butter and sprinkle with cinnamon
sugar. Broil about 6 inches from heat source,
until lightly browned, about 3 minutes. Cool
slightly. Spread ricotta mixture on the tortilla;
top with blueberry mixture and then sprinkle
with coconut.

*To toast coconut, place in a skillet over
moderate heat until pale gold, stirring constantly.

Yield: 4 portions

(recipe: Kitchen Update)


Coconut Chicken Breasts


2/3 C. Bisquick baking mix

2/3 C. flaked coconut

2 T. dijon mustard

1/2 tsp. paprika

1/2 C. sweetened condensed milk

4 boneless, skinless chicken


1/4 C. butter, melted

1/2 tsp. salt

Preheat oven 350 degrees F.

Mix Bisquick, coconut, salt &

paprika in small bowl; set

aside. Spray 9 x 13 pan

with nonstick spray.

Mix milk & mustard

in shallow pan. Dip chicken

into milk mixture, then coat

with coconut mixture. Place

in greased pan and drizzle

tops of chicken with melted

butter. Bake, uncovered,

35-40 minutes. Serves 4.

(recipe: Sandy-Marys Recipe



Spicy Chicken Lasagna Roll-Ups

1 (24 oz) jar spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 C. shredded cooked chicken
2 C. shredded Mozzarella cheese,
1/2 C. grated Parmesan cheese
2 eggs, beaten 12 rinsed, cooked lasagna noodles

Preheat oven 375 degrees F.
Mix first 3 ingredients; combine
1/2 C. with chicken, 1 C. mozzarella,
Parmesan & eggs. Spread 1/4 C. onto
each noodle; roll up. Pour 1/2 C.
remaining sauce into 9 x 13 baking dish;
top with lasagna rolls, seam-sides
down. Cover with remaining sauce &
mozzarella. Bake 25 minutes or until
heated through. Serves 6

(recipe: Kraft Foods)

Chocolate Mississippi Mud Pie


2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter or marg., softened


12 oz. Cool Whip
3/4 c. sugar
8 oz. cream cheese, softened
1 small pkg. instant chocolate pudding mix
1 small pkg. instant butterscotch pudding mix
3 C. milk

Thoroughly blend crust ingredients; press firmly
in bottom of pan. Blend together half Cool Whip,
sugar & cream cheese. Spread mixture on top of
crust. Whip together puddings & milk; spread on
top of cream cheese mixture. Top with remaining
Cool Whip & refrigerate.

(recipe: Rhonda G, Marys recipe Exchange)

Yes, I can tell Fall is coming – there’s fewer Summer recipes available lately. There’s still lots of fresh fruits & vegetables in the stores and fruit/veg stands – hope you can take advantage of them before they’re just a ‘summer memory’ – maybe enjoy a BLT? I’ve been thinking about those for a few days – time to stop at our fruit/veg stand and pick up some more of their amazing HUGE beefsteak tomatoes – they make such great sandwiches!  I’ve seen watermelons on sale this past week – there’s another summer-time treat. Soon it will be Labor Day – sort of the ‘end of the summer’ holiday. (Can you tell I’m just a bit ‘bummed’ about summer going away? Maybe if it were sunny out I wouldn’t feel so ‘down’ . . . ???) Anyway, I digress – not sure yet what today will bring (it’s almost noon and I still don’t have a ‘plan’ for my day – that’s unusual!) Maybe read another good book (from my stash of used book from last week). Just read a ‘new to me’ author that I’m definitely going to check out his other writings: The Codex” by Douglas Preston. Read that one in a day – not that it was a fast-read, but it kept my attention – quick paced/action filled, great plot.  Read another book last week:Blinded” by Stephen White. This was a murder/mystery with an unexpected twist right at the end (love when they do that!). A little ‘graphic’ in language, but a good fast-paced plot. Now that it’s getting to cooler temperatures, maybe I’ll kick up my reading adventures (since I DID pick up those 19 used books at the cancer center book sale last week!).

Hope you have a great day – remember to take a little time for YOURSELF! SMILE – RELAX-ENJOY A LITTLE ‘TREAT’ – TAKE A NAP – or just close your eyes for a few minutes and breathe deeply – it all helps.





The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2012/08/27/feelin-like-fall-sigh/trackback/

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. Thank you for your latest update Pam, we haven’t had a proper summer yet here in the UK, the odd nice warm day then a rainy one, the other day it felt and smelt just like November. Not good for August! I hope your son’s job will go well and he will quickly settle in and enjoy it. I am hoping that my house move will soon be sorted and I can start my new life.

    Love and hugs,

    Chrissie xx

  2. I know how you feel about summer’ leaving the building’. But we can’t throw on the brakes !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: