Happy Columbus Day!

It’s a quiet, chilly day here – 39 degrees! The sun’s shining through the rapidly-changing colors of the leaves on the trees AND those now on  the ground. Yep – it’s Fall; pretty soon I’ll have to root through my clothes and change out the summer togs for the warmer, long-sleeved variety. Had to break down yesterday and wear my trench coat to church – just a wee bit too nippy to go without one. Now is when warm oatmeal, big mugs of cocoa and nice, buttered cinnamon toast sound really good.

Speaking of warm recipes – lots more ‘stick to your ribs’/warm your innards recipes coming! Here ya go –


Ham with Pineapple

6-7 lb. picnic ham
1 (15.25 oz) can pineapple rings
1 (16 oz) can Pepsi (or other cola-
flavored carbonated beverage)

Place ham in crockpot, fatter side
facing down. Use toothpicks to attach
pineapple rings to ham. Pour juice from
pineapple over ham; pour cola into
crockpot. Cook on Low 7-10 hours.

(recipe: Marys Recipe Exchange)

Chocolate Banana Bread

1/2 C. butter or margarine, softened
1 C. sugar
2 eggs
1 C. mashed bananas (about 2 medium)
1/4 C. milk
1 tsp. vanilla extract
2 C. flour
1/4 C. baking cocoa
1 tsp. baking soda
1 tsp. salt
1/2 C. chopped nuts, optional

Preheat oven 350 degrees F.
In large mixing bowl, cream butter &
sugar. Add eggs, bananas, milk & vanilla.

Combine flour, cocoa, baking
soda & salt; add to banana mixture;
mix until just combined. Fold in nuts
if desired. Transfer to a greased 9 x 5 x
3 inch loaf pan. Bake 60-65 minutes or
until a wooden toothpick inserted into
center of loaf comes out clean. Cool
10 minutes before removing from pan.
Makes 1 loaf.

(recipe: Moms2Moms site)

Spicy Jack Cheese Crisps

1/2 C. butter, softened
2 (8 oz) blocks Monterey Jack
cheese with peppers, shredded
2 C. flour
96 pecan halves

Beat softened butter & cheese at
medium speed with elec. mixer until
blended. Add flour; beat until blended.
Divide dough into 3 equal parts;
shape each portion into a 6-inch log.

Preheat oven 350 degrees F.
Cover & chill at least 8 hours.
Cut each log into 32 (1/8 inch) slices,
place on ungreased baking sheets.
Gently press 1 pecan half into center
of each wafer. Bake, in batches,
8-10 minutes. Remove crisps to
wire racks to cool. Store in air-
tight container. Makes 8 dozen.

(recipe: RDJ – 08/23/12)


Roasted Cauliflower

8 C. cauliflower florets
3 T. margarine, melted
1 T. lemon juice
2 cloves garlic, chopped
pinch of ground black pepper
2 T. grated Parmesan cheese

Preheat oven 400 degrees F.
Arrange cauliflower, margarine,
lemon juice, garlic & pepper in

9 x 13 baking pan, toss to coat.
Roast 45 minutes or until
cauliflower is golden & tender.
Sprinkle top with cheese.
Serves 6

(recipe: Country Crock site)

Corn-Crisped Chicken & Potato Dinner

1/3 C. buttermilk

1 tsp. salt
1/4 tsp. ground red pepper (cayenne)

2/3 C. corn flakes, crushed

4 bone-in skinless chicken breast halves

4 medium baking potatoes, unpeeled,

cut into 1-inch cubes

1 red or green bell pepper, seeds out &

cut into 1 1/2 inch pieces

1 medium onion, cut into 8 wedges

2 T. grated Parmesan cheese

1/2 tsp. garlic powder

1/2 tsp. paprika

2 T. butter or margarine, melted

Preheat oven 400 degrees F.

Spray a 15x10x1 inch baking pan with

nonstick cooking spray. In shallow

bowl, combine buttermilk, salt &

ground red pepper; mix well. Place

corn flake crumbs in another shallow

bowl. Dip chicken into buttermilk

mixture, then coat with crumbs.

Place coated chicken in corners

of sprayed pan. In large bowl, combine

potatoes, bell pepper & onion. Sprinkle

with cheese, garlic powder & paprika;

toss to coat evenly. Place in center

of baking pan. Drizzle butter over

chicken & vegetables. Bake 30-40

minutes or until chicken is

fork-tender, it’s juices run clear

and potatoes are tender. Stir

vegetables once half-way through

baking time.

(recipe: Rhonda G-Marys Recipe



Cream Cheese-Chive Sauce

8 oz. cream cheese, cubed
1/2 C. milk
1 T. chopped chives
1 tsp. lemon juice
1/4 tsp. garlic salt

Combine cheese & milk in saucepan;
stir over low heat until smooth. Stir
in remaining ingredients.
Serve hot over:
hot, cooked potatoes, green beans,
broccoli or asparagus.

(recipe: Rhonda G-Marys Recipe

Spicy Bean “Quesadillas”

2 oz. cheddar cheese
24 Tricuit crackers (Kraft)
1/4 C. refried beans
1/4 C. Thick ‘n Chunky medium
salsa (Taco bell)

Cut cheese into 6 slices; cut each
slice crosswise in half. Top 12
crackers with beans, cheese &
salsa. Cover with remaining
crackers to make 12 snacks.
Place 6 cracker sandwiches on
microwaveable plate. Microwave
on High 10-15 seconds or until
cheese is melted. Repeat.
Makes 12 servings.

(recipe: Kraft foods)

Snickerdoodle Muffins

1 1/2 C. self-rising flour*
1 C. oats
1/2 C. sugar
1 egg
4 T. butter, softened
1 tsp. vanilla

Preheat oven 400 degrees F.
Mix together flour, oats, 1/2 C.
sugar. In another bowl mix egg, butter,

vanilla & milk; mix well.
Add wet ingredients to dry mixture;
mix well. Place muffin papers in
muffin tins then fill each cup 2/3’rds
full. Bake 12-14 minutes.

While muffins are baking, mix
together topping:
1/3 C. sugar
1 tsp. cinnamon
1/4 C. melted butter

Mix sugar, cinnamon together.
When muffins are done baking,
brush tops of muffins with
melted butter, then sprinkle with
cinnamon/sugar topping.
Makes 12 muffins.

*To make self-rising flour:
Measure desired amount of
flour into a bowl. For each
cup of flour, add 1 1/2 tsp.
baking powder and 1/2
tsp. salt. Mix together well.

(recipe: Robyn-justapinch.com)

So far, it’s a easy-going day (let’s hope it stays that way!); working on more baby hats (and hoping to hear about the free yarn SOON!). Another friend of  mine at church (who is also a missionary) gave me three knit chemo caps yesterday. She, like me, loves to knit for charity. Over the years she’s donated knit squares, yarn and chemo caps; she asked for my baby & premie patterns. She & her husband do a LOT of driving and, while he drives, she knits. They are here during the cold months then, come spring, they go West to help out various youth camps. They like to travel, so this is their view of how to spend their retirement years – great idea (if you like to travel!). I told her WHEN I get the free yarn I’ll save some for her. Tomorrow is Knit Night, then Wednesday is my Friends Group Music/Birthday night – always a BUSY night. This particular night will be our biggest for birthdays: 10 of our students have birthdays in October! It’s a fun, fast-moving night – the students love it.

Hoping you will have a nice, quiet easy-going day; remember to SMILE a little during your day (it exercises your facial muscles AND makes people wonder what you’re thinking!) . . . wink!




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One CommentLeave a comment

  1. I spent part of my three day weekend changing out my summer to winter clothes, and am about half-way done. That Roasted Cauliflower recipe sure sounds yummy. I wonder if you could use frozen cauliflower?

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