BUSY Day Yesterday!

Yesterday was a VERY busy day in my household; the evening before, my dear friend Mary (“Momma” on her blog) called to ask if I/we would be home Monday around 2 p.m. (yes!). Earlier Sunday my oldest son & grandson had stopped by for a brief visit and  a request: did we still have “THE Lego Collection”? (yes). “THE Lego Collection” is a compilation of all three boy’s Lego collections when they were growing up and it consists of TONS of Legos. Grandson is now interested in Legos and his Dad asked if we could pass them down to him (yes). I told him yesterday he is now the official “Keeper of the Lego Collection” – until one of the other boys has children (Oldest is not planning on any more children). I began, late Sunday night, going through the tubs of Legos, cleaning them up some (lots of bits of dust, old broken crayons, pencils, marbles, etc. in the boxes), putting heads/arms/hands & legs on many of the Lego people (there were a good 60? people, I’m guessing). Being a “Type A” personality (read that: GOT to have ORDER in my life – drives me nuts if things are willy-nilly), I had the inner need to make sure all the Lego people were ‘together’-having all their parts: heads, arms & hands, torso & legs. This took a great deal of time – I finally admitted I was exhausted at around 1 a.m. – with another tub to still go through. Monday early I was up ‘cleaning/sorting/fixing’ the Legos (wanted them DONE so that I could straighten up the house for my dear friend Mary!). Got it all done, baked 2 batches of cookies, made some lemonade and thought: “Now BRING ON THE VISITORS!”  Mary got here around 2:20 p.m. and we chatted & sampled cookies – great visit. I had my husband take a few photos of us – Mary announced that we’ve been friends for over 42 years now (since Fall, 1969)! That’s doing something!

As Mary & I were chatting at her truck, just before she was leaving, another vehicle pulled up – my oldest son & grandson here to see if I’d finished the Legos! My son said: “The first thing he said to me when he got out of school was – can we go see if Gramma Pam is done with the Legos?” It was one big rotating VISIT-thing! I loved it! To have one of my closest friends here AND my oldest son & grandson was a real TREAT! After they came in the house and checked out the Legos I announced that I hadn’t gotten all of the ‘stuff’ out from under the bunk beds (where the Legos ‘were’ living before cleaning) – that prompted my son to immediately crawl UNDER the bunk (I’m too ‘chubby’ to fit) and drag out all the miscellaneous Legos, papers, JUNK from under the bed – YAY!  Finally it’s clear!!! While we were going through the ‘newly found’ Legos he discovered ANOTHER medium-sized box of Legos! I had only found one big ‘base’ plate and he kept saying: “I KNOW we have more bases than that!” so he kept looking and discovered another box with a good 8-10 BIG bases – I had totally forgotten they were there! He was saying: “I don’t remember a lot of THESE Legos – did you get more?” Then I remembered – right after I first joined Freecycle (an on line group – nationwide – that’s great for getting or getting rid of things you need/ or no longer need – for FREE – check it out:   http://www.freecycle.org) I remember someone posting they had Legos they wanted to give away – I responded and there was a really BIG box of Legos/bases, etc. – that was where the REST of them came from. Needless to say – grandson is thrilled. We decided that we’d half the collection: half to his house, half says here for him to play with when he visits. When he gets older, they get passed on to the next grandchild/children.  By the time they went home loaded down with boxes of Legos, I was totally exhausted! SOooooooo glad we still had some leftover lasagna – I was too pooped to cook!


Tomato-Ham Pie

1 9″ pie shell

1/4 C. Italian bread crums

2 T. grated Parmesan cheese

6 Roma tomatoes, sliced 1/4 ”


4 oz thinly sliced deli ham-

sliced in 1/4″ strips

4 oz thinly sliced provolone

or mozzarella cheese, sliced 1/4″


1/3 C. mayonnaise

1/3 C. garlic/herb cheese spread

fresh basil, chopped

Preheat oven 400 degrees F.

Brown pie shell in oven on baking

sheet 5-8 minutes; remove. Mix

bread crumbs & parmesan; spread

2 T. over bottom of pie shell. Mix

mayonnaise, cheese spread & basil.

Layer 1/2 tomato slices in pie

shell; layer 1/2 the ham strips.

Spread mayonnaise mixture over all.

Repeat layers: tomato, ham, cheese.

Cover with remaining bread crumb

mixture. Bake 20-25 minutes or until

top is browned.

(recipe: Peg-Marys Recipe Exchange)


Orange Whip

(These are orange halves filled
with orange whip) You could also
just make the whip and pour it into
individual serving bowls and not
fuss with the orange peels.

2 medium navel oranges
1 4-serving size orange Jell-O
1/2 tsp. vanilla
3/4 C. evaporated milk
1 C. Cool Whip, thawed
Roll oranges gently on counter to
help release juice. Cut oranges in
half, between navel & stem end. 
Carefully, cut between skin & meat
of fruit, being extremely careful
not to cut through skin. Using your
fingers, remove all meat of orange;
place in blender. Repeat on all 4 
halves. Clean orange halves of all
remaining meat & set aside. Blend
oranges on high speed until
pureed. Pour into a One-Cup
measuring cup, adding water or
orange juice to make one cup liquid.
In medium microwave safe bowl, bring
one cup water to a boil. Add Jell-O, 
stir until completely dissolved. Add
orange mixture to gelatin; stir to 
blend well. Refrigerate until mixture
is almost set. Using a hand mixer,pour
vanilla & evaporated milk in a bowl with
Jell-O mixture; beat a medium speed. 
Continue beating until gelatin is
light & frothy. Place orange halves in
or on top of small bowls (to keep them
upright) fill evenly with orange Jell-O
& level off top (you will have extra
Jell-O). Return orange halves to fridge
to firm completely. Add Cool Whip to 
remaining Jell-O mixture; beat with hand
mixer on high, until well blended. Place
in fridge to firm. Makes 4 orange cups
& extra Jell-O mixture.

(recipe: Sylvia-justapinch.com)
Turkey with Tomato & Spinach Salad

1/4 tsp. ground black pepper
1 (20 oz) pkg turkey breast
tenderloins, pounded to 1/2 inch
2 (14.5 oz, ea) cans diced tomatoes,
3/4 C. Caesar salad dressing
1 (12 oz) pkg. baby spinach leaves,
stems removed
1/2 C. chopped red onion
Sprinkle pepper evenly over both
sides of turkey. Heat large skillet
sprayed with non-stick cooking spray
over medium-high heat. Add turkey,
cook 5 minutes or until cooked
through & golden brown on both
sides, turning once. Remove from
skillet, cover to keep warm. Add
undrained tomatoes & dressing to 
same skillet. Heat over medium 
heat 5 minutes, stirring frequently.
Divide spinach between 6 plates; 
sprinkle with onion. Thinly slice
turkey; arrange over spinach. Spoon
2/3 C. warm tomato mixture over each
salad. Serve immediately. Serves 6. 

(recipe: readyseteat)
Sweet Orange-Glazed Salmon

1 T. cooking oil
4 salmon fillets (4 fillets = 1 lb.)
1/2 C. La Choy Sweet & Sour sauce
1/3 C. orange marmalade
1/4 C. water
Heat oil in large skillet over
medium-high heat. Add salmon, 
skin-side up; cook 2 minutes
or until browned. Reduce heat to
medium. Turn salmon over; cook
6 minutes more or until fish 
flakes easily with fork. Do 
NOT over cook. Stir together
sweet & sour sauce, marmalade &
water in small bowl. Pour over
salmon, cook until bubbly.
Serves 4.

The secret to sauteing fish
successfully is to preheat the
skillet, use uniform pieces of
fish & take care to not over-
crowd the skillet, leaving at
least 1/2 inch between each piece
of fish. 

(recipe: readyseteat)
Zucchini, Black Bean & Rice Skillet
1 T. cooking oil
1 1/2 C. quartered lengthwise
sliced zucchini
1/2 C. diced green bell pepper
1 (15 oz) can black beans, drained &
1 (14.5 oz) can Hunt's Fire Roasted
diced tomatoes w/ garlic, undrained
3/4 C. water
1 C. instant white rice
1/2 C. shredded Cheddar & Monterey
Jack cheese blend
Heat oil in skillet over medium heat.
Add zucchini & bell pepper; cook 5 
minutes, stirring occasionally. Add
beans, tomatoes & water; increase
heat-bring to boil. Add rice, stir
well. Cover, remove from heat & let
stand 7 minutes or until liquid is
absorbed. Sprinkle top with cheese.
Serves 4

Strawberry-Rhubarb Cobbler



Fruit Filling:

3 C. strawberries, fresh or frozen,


3 C. rhubarb (fresh or frozen, sliced

into 1/4 in. pieces)

1/2 C. sugar

2 T. tapioca - quick cooking

1 tsp. orange zest (optional)


2 T. sugar

1 C. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 C. butter

1/4 C. milk

1 large egg, lightly beaten


Spray inside of crockpot with

nonstick spray. Combine

strawberries, rhubarb, sugar & 

tapioca in crockpot; stir until

sugar coats fruit & starts to


In a bowl, combine 2 T. sugar,

flour, baking powder & salt. With

a pastry blender or fork, cut in

butter; mixture will be crumbly.

Stir in milk & egg until just moistened.

Drop dough as evenly as possible

on top of fruit. Using 3-4 paper

towels, place them on top of slow

cooker (they will absorb any excess

steam). Place on lid over towels.

Cook on High 90 minutes. Remove

lid & towels; change heat to Warm;
let sit 30 minutes. Makes 8 servings.

Serving suggestion: serve with vanilla

ice cream or frozen yogurt

(recipe: DDJ - 08/10/12)

Creamy Watermelon Pie


1 (3 oz) pkg. watermelon Jell-O

1/4 C. boiling water

1 (12 oz) carton Cool Whip, thawed

2 C. cubed, seeded watermelon
 1 graham cracker pie crust (9 inch)


In a large bowl, dissolve Jell-O in boiling

water. Cool to room temperature. Whisk

in Cool Whip; fold in watermelon cubes; 

spoon mixture into crust. Refrigerate 2 hours

or until set. Serves 6-8.

(recipe: Peg-Marys Recipe Exchange)

Zucchini Onion Pie

3 eggs
1 C. grated Parmesan cheese
1/2 C. cooking oil
1 t. minced fresh parsley
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
3 C. sliced zucchini
1 C. Bisquick mix (or other baking mix)
1 small onion, chopped
Preheat oven 350 degrees F.
In large bowl, whisk first seven ingredients.
Stir in zucchini, baking mix & onion. Grease a 
9 inch deep-dish pie plate; pour mixture into
pie plate. Bake 25-35 minutes or until
lightly browned. Serves 6

(recipe: Peg-Marys Recipe Exchange)
Picnic Fruit Salad

1 (6 oz) box cook & serve vanilla pudding
1 (3 0z) box tapioca vanilla puding
2 (11 oz) cans mandarin oranges
1 (20 oz) can pineapple tidbits
1 C. orange juice
1 T. lime juice
3 bananas, sliced*
(slice bananas just before serving to
prevent browning)
In saucepan, combine puddings. Drain
cans of fruit, reserving juices. Pour
reserved juice along with orange
juice into a liquid measuring cup.
Add enough water to cup to make
3 Cups liquid. Pour liquid & pudding
mix in sauce pan, heat over medium
heat. Whisk until pudding is thickened.
Place pineapple & mandarin oranges
in a 2 quart dish. Pour thickened 
pudding over fruit in bowl. Let chill
at least 1 hour. Before serving, stir
in sliced bananas.

(recipe: Sandy-Marys Recipe Exchange)

Bacon Ranch Potato Salad

2 lb. red potatoes, cut into bite-
sized pieces
1 (16 oz) container sour cream
1 (1 oz) pkg. dry ranch dressing mix
1 1/4 C. cooked bacon, crumbled
1 1/2 C. shredded Cheddar cheese

2 bunches green onions, thinly sliced

Place potatoes in large pot, cover with
salted water & bring to a boil over
high heat. Reduce heat to medium-
low, cover & simmer until tender,
about 20 minutes. Drain, then run
under cold water until cool. Combine
sour cream & ranch dressing mix in
a small bowl until well-blended.
Transfer potatoes, bacon, Cheddar
cheese & green onions to a large
bowl. Stir in sour cream mixture
until well-coated. Cover & refrigerate
about 2 hours before serving.

(recipe: Sandy-Marys Recipe Exchange)

Peaches ‘n Cream Pie

– 1 pie shell, unbaked
5-6 ripe peaches, peeled & halved**
1 C. light cream***
1 tsp. almond extract
2 eggs, lightly beaten
1/3 C. sugar, divided
2 T. butter

Preheat oven 350 degrees F.
* poster used a frozen pie shell, let it
come to room temp.
** poster used large can peach halves
in light syrup
*** poster used 1/2 C. regular milk &
1/2 C. canned milk
Arrange peaches, pitted side up,
in UNbaked shell. Combine cream,
extract, eggs & 1/4 C. sugar in
bowl; beat until well blended. Pour
mixture around peaches in shell.
Dot each peach with butter &
sprinkle with remaining sugar.
Bake 1 hour (check to make sure
not burned). Remove and cool
on rack.

(recipe: Karen-justapinch.com)


It’s a lovely 75 degree sunny day out today – still feels like Fall, though – guess I’ll have to get used to the upcoming season. Tonight’s the big ‘turn in the baby afghans’ project – I’ll write about it soon.

Hope you’re having a nice, relaxing day – remember to SMILE, RELAX and DO SOMETHING FOR YOU!




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One CommentLeave a comment

  1. The Lego roundup turned out to be a major job for you but you are making great progress on it.
    I, too had a great time yesterday. It is fun to remember things like blue footed PJs complete with a snotty nose. Also the people we used to work with. But best of all was eating fresh baked cookies and laughing together!

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