A Beautiful FALL Day!

    Not sure how your weather is – but here in mid-Michigan, it’s really beginning to FEEL like Fall! Last night when I went to pick up youngest from his job (11 p.m.) it was 61 degrees outside. This morning going to church (8:50 a.m.) it was 56 degrees and right now (1:30 p.m.) it’s a ‘balmy’ 67 – “Toto, I don’t think we’re in Kansas anymore!”  Remember, I’m still holding out for at least ONE Indian Summer day before we drive, full-force, into winter!

It’s Sunday and youngest has completed his first week of ‘alternative’ high school AND first week of his new job – he seems to have survived well (if you don’t count the sprained ankle from his first day at work moving 80 lb. bags of dog food!). A purchased ankle brace and he’s doing much better – of course, typical teenager-thinking – he waited until he’d suffered for a good 3 DAYS before mentioning it – – – sigh. When I asked him last night after work how the brace was doing he said: “Totally AMAZING!”  (that’s always good to hear!). It’s been a quiet week (always good!) – not much going on; made chicken Parmesan, homemade chicken pot pie, then BLT’s, then lasagna. Next is homemade pizza – but that’s for, probably, Tuesday or Wednesday night (we still have a good 1-2 days more of lasagna). I’m getting better at ‘planning ahead’ on meals – I knew that when I made the lasagna, it would take about 1 1/2 big bottles of Prego/Ragu spaghetti sauce – what to do with the extra 1/2 bottle? I remembered that when making Chicken Parmesan it took about 1/2 bottle – VOILA! An idea is hatched! While cooking hamburger for the lasagna, I cooked extra to use as topping for the homemade pizza – now I’m ‘usin’ my noggin’!’ (Around here I have a white erasable board on our freezer/fridge and I write the upcoming entrees for the week, according to what my freezer/fridge holds. Commonly the pizza is abreviated as HM Pizza – so the family now calls it “Her Magesty’s Pizza”.

Recipes? Yep – lots more for you~


Garden Casserole

1 large onion, sliced
1 medium sweet red pepper, cut
into strips
2 cloves garlic, minced
3 T. butter or margarine, melted
1/4 C. flour 6 small baking potatoes, unpeeled
& sliced
1 (10 oz) pkg. frozen cut green
beans, thawed
2 C. shredded Swiss cheese (8 oz)
1 C. Half & Half
1/2 tsp. dried whole rosemary
1/2 tsp. salt
1/4 tsp. black pepper
16 strips sweet red pepper

Preheat oven 375 degrees F.
Saute first 3 ingredients in
butter until crisp-tender. Add
flour & cook 1 minute, stirring
constantly. Spoon half of onion
mixture into a lightly greased
9 X 13 baking pan. Layer half of
potato slices, green beans & cheese
over onion mixture. Repeat layers
of onion mixt., potatoes & green
beans. Combine Half & Half and
next 3 ingredients; pour over
vegetables. Cover & bake 1 hour
or until potatoes are tender.
Sprinkle with remaining cheese &
garnish with 16 red pepper strips.
Bake an additional 5 minutes.
Makes 8-10 servings.

(recipe: Rhonda G-Marys Recipe

Tomato Onion Pie

1 (9 inch) pie shell

4 tomatoes, sliced

2 large or 4 small Vidalia onions,




1 C. shredded Cheddar cheese

1 C. mayonnaise

Bake pie shell according to

pkg directions; let cool.

Preheat oven 350 degrees F.

Layer sliced tomatoes & chopped onions;

sprinkle each layer with salt &

basil. Mix cheese & mayonnaise &

spread over top. Bake 30 minutes,


(recipe: Gigi-recipe favorites

yahoo group via Marys Recipe



Chicken Parmesan-filled Shells

1 1/2 C. Ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. ground pepper
3/4 C. grated Parmesan cheese
2 C. shredded Mozzarella cheese,
2 C. cooked, shredded chicken
16 jumbo pasta shells, cooked &
2-3 C. spaghetti sauce

Preheat oven 350 degrees F.
In medium bowl, combine ricotta,
egg, parsley, garlic powder,
oregano & pepper; mix well. Stir
in Parmesan cheese, 1 1/4 C
Mozarella & chicken. Pour half
of spaghetti sauce in bottom
of 9 X 13 pan. Evenly fill
shells with chicken mixture &
place in dish. Top shells with
remaining spaghetti sauce; sprinkle
with remaining Mozzarella cheese.
Cover with foil; bake 30 minutes.
Uncover & let stand 5 minutes
before serving. Serves 4-6.

(recipe: Peg-Marys Recipe

Watermelon Salad


8 C. loosely packed torn Boston


2 C. seedless watermelon chunks

(cut in 1 inch cubes)

3/4 C. quartered cucumber slices,

1/3 C. thin small red onion slices,

separated into rings

1/3 C. (Kraft) refrigerated Raspberry

Poppyseed dressing

Combine first 4 ingredients in large

bowl; add dressing & toss to coat.


NOTE: can also add 1/2 c. coarsely

chopped pecans or walnuts & 1/4 C.

sugar in skillet on medium heat

until sugar is melted & nuts are

evenly coated, stirring frequently.

Spread onto sheet of foil, cool.

Sprinkle over salad just before

serving.  Serves 8


(recipe: Kraft foods)


Blueberry Refrigerator Pie


7 T. butter, divided

50 ‘Nilla wafers, finely crushed

(about 1 1/2 C.)

4 C. fresh blueberries, divided

1/2 C. plus 1 T. sugar, divided

3/4 C. cold water, divided

2 t. cornstarch

zest & juice of 1 lemon, divided

3/4 C. boiling water

1 (3 oz) pkg. lemon Jell-O

ice cubes

1 (8 oz) tub Cool Whip,

thawed & divided

Preheat oven 350 degrees F.

Reserve 1 T. butter. Melt remaining

butter; mix with ‘Nilla crumbs & press

onto bottom & up sides of 9 inch tart

pan with removable bottom. Bake 10

minutes or until golden brown. Bring

1 1/2 C. blueberries, 1/2 C. sugar &

1 T. cold watr to boil in saucepan,

stirring constantly. Dissolve cornstarch

in 3 T. remaining cold water; whisk into

blueberry mixture. Simmer on low heat 2

minutes or until thickened, stirring

constantly. Remove from heat. Add

reserved butter; stir until melted.

Reserve 1/2 tsp. lemon zest & 1 tsp.

juice. Stir remaining zest & juice

into blueberry mixture; pour into

crust. Add boiling water to Jell-O

in medium bowl; stir 2 minutes until

completely dissolved. Add enough ice

cubes to remaining cold water to

measure 1 Cup. Add to Jell-O; stir

until slightly thickened. Remove any

unmelted ice cubes. Whisk 1 C. Cool

Whip into Jell-O. Refrigerate 15

minutes or until gelatin mixture is

thick enough to mound. Stir in 1 1/2

C. remaining blueberries; spoon over

blueberry layer in crust. Refrigerate

at least 4 hours or until firm. Top

pie with remaining Cool Whip; toss

remaining blueberries with reserved

lemon zest, juice & remaining sugar;

spoon over pie. Makes 10 servings.


(recipe: Kraft foods)


Greek Shrimp Pasta Salad



1/2 (16 oz) pkg. rotini pasta

1/4 C. lemon juice

1 T. Greek seasoning

3 T. mayonnaise

1/2 tsp. minced garlic

1/4 tsp. sugar

1/4 C. olive oil

1/2 lb. peeled, cooked

medium shrimp

1 C. chopped tomatoes

(1 large tomato)

1/4 C. chopped red onion

1 (2.5 oz) can sliced ripe

black olives, drained

2 T. chopped parsley

lettuce leaves (optional)


Cook pasta accordg. to pkg

directions; drain well &

set aside. Whisk together

lemon juice & next 4

ingredients. Gradually add

oil in a slow, steady stream,

whisking until blended. Cover &

chill until ready to serve.

Combine cooked pasta, shrimp &

next 4 ingredients in large bowl.

Drizzle with chilled dressing you

made, tossing to coat. Cover &

chill 1 hour. Serve on lettuce-lined

plates, if desired. Makes 4 servings.


(recipe: RDJ 08/11/12


Salmon Salad

1 (16 oz) pkg. elbow macaroni

2 ripe tomatoes, diced

4 green onions, chopped

2 dill pickles, diced

1 (14.75 oz) can salmon, drained

1/2 C. mayonnaise

salt & pepper, to taste


Bring large pot of lightly salted

water to a boil. Add pasta & cook

8-10 minutes or until al dente;

drain. Rinse & drain pasta.In

large bowl combine pasta with

tomatoes, green onions, pickles,

salmon, mayonnaise, salt &

pepper. Mix well. Chill before



(recipe: Rhonda G. – Marys

Recipe Exchange)


Shrimp with Peach ‘Salsa’


2 C. instant brown rice, uncooked

1 C. chopped onion

1 (14.5 oz) can Hunts Fire-

Roasted diced tomatoes with garlic


1 (15 oz) can sliced peaches in

juice, drained & diced

1/2 tsp. dried basil

3/4 lb. medium peeled & deveined

shrimp with tail, thawed, if frozen

1/2 tsp. hot pepper sauce

1/4 tsp. salt

Cook rice accordg to pkg directions.

Spray large skillet with non-stick

spray; heat over medium-high heat.

Add onion, cook 3 minutes or until

crisp-tender, stirring occasionally.

Add next 3 ingredients; cook 2-3

minutes or just until boiling. Add

remaining ingredients, cook 2-3

minutes more or just until shrimp

turn pink, stirring frequently.

Serve over rice. Serves 4.


(recipe: readyseteat)


No-Bake Peanut Butter/

Chow Mein Noodle Cookies


3/4 C. chunky peanut butter

3/4 pkg. chow mein noodles

1 small bag marshmallows

1/4 C. butter or margarine

1 pkg. butter scotch morsels

3 medium candy bars, melted

for drizzling

Melt butter in 5 qt. sauce

pan, swirling to coat sides &

bottom of pan. Over Low heat,

add peanut butter & 1/2 bag

butterscotch morsels, stir until

melted. Add marshmallows, stirring

quickly; add chow mein noodles &

rest of items, stirring quickly

until just mixed. Drop onto waxed

paper; cool 1 hour. Melt candy

bars in small sauce pan;add a

dollop of chocolate to middle of

cookie, then drizzle

over cookies. Cool.


(recipe: Deborah – justapinch.com)



Hope you are having a nice, relaxing Sunday – for me it’s nice because I already have dinner prepared (leftover lasagna) so I can just finish this blog, maybe play a few games of Spider Solitaire then go read my latest book in my nice, comfy recliner! (Of course, that pre-supposes that I’ll probably end up looking at the other side of my eyelids (napping), but that’s neither here nor there – – – right?)

Enjoy your day – BIG HUGS!



Published in: on September 9, 2012 at 1:00 pm  Comments (1)  
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One CommentLeave a comment

  1. Looking at the other side of your eyelids is a good thing. I manage it laying down, sitting up and leaning over the key board!

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