Happy Wednesday!



Today it’s a ‘balmy’ 33 degrees out – clear with light, fluffy clouds in the sky; somewhat sunny BUT that lovely 33 degrees, with the accompanying winds FEELS like about 20! BRRRR! Just got home from going grocery shopping and getting gas (don’t know about you, but sometimes I wish there was a better way to get gas – like maybe the way it was when I was young – where someone ELSE pumped it FOR you! Then you could sit in your nice, warm car and not freeze or have your gloves end up stinking of gasoline! But I digress . . .) I was suprised that the roads were REALLY clear today – very few cars out! Youngest is still driving to work each day – doing better, by the way. Tonight is his last ‘drive’ and it’s a Night drive ON THE EXPRESSWAY – he’s a bit excited/worried/scared/etc. – I don’t blame him! I’m sure (baring any complications tonight) he’ll pass the class.

Not much going on around here – had a small bout of stomach problems (not flu, just upset stomach and the other complications); I’m feeling stronger today – YAY! Still haven’t solidified Easter dinner plans with my oldest son; he’s stopping by tonight to (FINALLY) pick up his birthday present (birthday was 3/13!). Tonight’s special needs group, Thurs. babysit grandson, Friday going to Good Friday church service 7 p.m. then choir practice afterwards 8?-9:30/10. Saturday is the food prep for the Easter Breakfast, then Sunday is the ‘get up super early, get to church by around 7:15, work on breakfast food/serve/check on food levels to make sure all trays/containers are relatively full, then gulp food & run to choir room to sing the Cantata at 10 a.m.! I’ve been REALLY conserving my energies because I know that, even though it’s been over a year since the radiation, I still don’t have a lot of energy and I really have to work to conserve what I have or I’ll end up a quivering puddle of goo on Easter Sunday . . . not a pretty sight!

Been working on more of the ‘scrap-ends’ baby hats; it’s kind of fun to see what colors to combine to make one. Today’s is a white brim with a small light magenta stripe in the middle; the main hat is medium lavender & white stripes.

Have you ever had a situation where you knew something needed to be changed and you sort of procrastinated about it? I just faced ‘one of those’ and am feeling SO GOOD now! To sum it up: My ‘old’ Oncologist (Main cancer doctor) transferred to another city and in December I went for my check-up with the new doctor. To put it mildly – I have NEVER had a doctor treat me like that before – and will NEVER allow that, again! His entire attitude was: “I’m the DOCTOR! You’re just the patient – shut up and listen to ME!” (now, he didn’t SAY that, but his demeanor really came through. He’s foreign (I have no problem with that) and, perhaps in his culture, the men treat women that way (I’ve heard they do) BUT I ended up leaving that appointment in tears (he didn’t see them – I’m too proud for that) and feeling like I was going to be diagnosed with MORE cancer any day now, just because HE didn’t like the way my original cancer doctor treated my case. I was hurt and FURIOUS! It’s taken me THREE months to screw up the courage to schedule my next appointment with a NEW cancer doctor! Just got off the phone – appointment’s set for June 3rd and I’m THRILLED! This new doctor comes highly recommended by a friend who also works at the same hospital – (she’s also a cancer survivor) and said that if she wasn’t seeing her doctor, she’d DEFINITELY switch to this new one. Those are pretty strong words coming from someone who works with & hears about all sorts of doctors. I’m really happy! Every time I thought about the appointment(with the nasty doctor) in June I’d go into more feelings of being upset and scared at the same time. I should insert here: I’m doing fine – no new cancers/troubles, etc. He was very upset that I’d refused a test at the beginning of treatment back in August, 2011. (I guess HIS patients don’t have any ‘say’ in their own treatments). From the beginning of this ‘journey’ I’ve been made to feel like I’m part of a TEAM – each doctor explained that they are working TOGETHER to get me well and I highly respected that. (NOT this doctor!) Well, THIS patient is sticking up for herself! Reminds me of the ‘catch phrase’ from the movie “Network”: “I”m mad as hell and I’m not going to take it any more!”  (My youngest would say I’ve got my Big Girl panties on today! hehehe)

(stepping off my soap box now . . .)

RECIPES! Lots of them! In fact, I had to stop typing them up last night as I was just plain getting too tired; lots of companies putting out some really great sounding recipes – all for YOU!!!


Lemon Tarts

Tart Shells:

1/2 stick cold butter
1 1/3 C. flour
1/2 tsp. kosher salt
4-5 T. ice water

Lemon Curd filling:

6 egg yolks
1 C. granulated sugar
6 T. butter, cut into pieces
1/2 C. fresh lemon juice
1 1/2 T. lemon peel, grated

Cool Whip or whipped cream (topping)

Tart Shells:
In a stand mixer (or working with a pastry cutter
or two forks) mix butter, flour & salt until dough
becomes crumbly. Add water 2 T. at a time until
consistency is smooth. Wrap dough in plastic wrap
& chill 30 minutes. Roll out dough on cutting board
& cut 3 inch circles, using a scalloped cookie cutter.
Place into greased cupcake tins, pressing sides
of dough to fit.

Preheat oven 400 degrees F.

Combine all filling ingredients in a heavy non-
aluminum saucepan. Cook over medium-low
heat, stirring constantly until butter is melted
& mixture thickens slightly. Do NOT allow to boil.
Remove from heat, transfer to a bowl & cool.
Pour filling into dough cups; bake 15-18 minutes.
Let cool, then top with Cool Whip or whipped
cream. Makes 8-10 tarts

(recipe: Kroger)

Honey-Glazed Ham


3 T. honey
3 T. orange juice
pinch of ground cloves

1 pre-packaged, pre-cooked 7 lb.,
sliced ham

Preheat oven 375 degrees F.

In a small bowl, blend honey, orange
juice & cloves. Place ham in a foil-lined
pan, roast for 30 minutes & brush with
half of the glaze. Continue roasting,
brushing halfway through with remaining
glaze, until heated to an internal temperature
of 140 degrees F., about 20 minutes more.
Serves 10

(recipe: Kroger)

Sausage French Toast Bake
(overnight recipe)

1 (16 oz) pkg. roll sausage
2 apples, cored & sliced thin
2 t. butter
1/4 C. dried cranberries
1/2 C. orange juice
1 tsp. orange zest
1 (16 oz) loaf hearty white bread,
cut into 1 inch slices
3 C. milk
6 eggs
1/2 tsp. cinnamon
maple syrup

In large skillet over medium heat, crumble
& cook sausage until browned; drain. In same
skillet, melt butter. Add apple slices; saute until
tender, about 5 minutes. Add cranberries,
orange zest & simmer 3 minutes. Remove from
heat; stir in sausage. Spray a 9 X 13 baking pan with
nonstick spray. Overlap bread slices in pan to fit
bottom. Spoon sausage & apple mixture on top &
in between bread slices. In a bowl, whisk milk, eggs,
& cinnamon until well blended; pour over bread &
sausage. Cover & refrigerate until morning.
Preheat oven 350 degrees F.
Uncover pan; bake 50-60 minutes or until browned
& crust is set. Serve with maple syrup.

(recipe: Bob Evans)

Pistachio Cranberry Cookies

1/2 C. butter, softened
1/2 C. oil
1/2 C. sugar
1/2 C. packed brown sugar
1 large egg
1 tsp. vanilla

1 3/4 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 C. crisp rice cereal
1/2 C. old fashioned oats
1/2 C. dried cranberries
1/2 C. chopped pistachios

Preheat oven 350 degrees F.
In large bowl, cream butter, oil & sugars
until light & fluffy. Beat in egg & vanilla.
Combine flour, salt, baking powder &
baking soda; gradually add to creamed
mixture & mix well. Stir in cereal, oats,
cranberries & pistachios. Drop by Table-
spoonfuls 2 inches apart onto ungreased
baking sheets. Bake 10-12 minutes or until
lightly browned. Remove to wire racks to cool.

Makes 60 servings.

(recipe: Peg-Marys Recipe Exchange)

7-Up Biscuits

2 C. Bisquick
1/2 C. sour cream
1/2 C. 7-up (soda/pop)
1/4 C. melted butter

Preheat oven 450 degrees F.
Cut sour cream into biscuit mix; add 7-Up.
Makes a very soft dough.Sprinkle additional
biscuit mix on board or table and pat dough
out. Cut in to 9 biscuits. Melt 1/4 cup butter
in a 9 inch square pan. Place cut biscuits in
pan; bake 12-15 minutes or until golden brown.

(recipe: Facebook)

Bacon-Wrapped Pork Tenderloin

5 slices bacon
1 (1 lb) pork tenderloin
1/4 tsp. cracked black pepper
1/4 C. packed brown sugar
2 T. apple juice
1 tsp. Dijon mustard
dash ground nutmeg

Preheat oven 400 degrees F.
Wrap bacon around meat. Place in
foil-lined pan sprayed with nonstick
cooking spray. Sprinkle with pepper.
Bake 20 minutes or until cooked
to 135 degrees F. Bring remaining
ingredients (Glaze) to boil in saucepan on
medium heat, stirring occasionally.
Brush meat with glaze. Bake 10
minutes or until done (145 degrees F.).
Cover loosely with foil & let stand 5
minutes before slicing. Serves 6

(recipe: Kraft foods)

Garden Vegetable Chopped Salad

6 C. chopped romaine lettuce
1 C. chopped broccoli
1/2 C. matchlike carrot sticks or
shredded carrots
1/2 C. Ranch salad dressing
1/2 C. shredded Cheddar cheese
3 slices bacon, cooked & crumbled

Toss lettuce with broccoli, carrots &
dressing. Top with cheese & bacon.
Makes 6 servings (1 C. each)

(recipe: Kraft Foods)

Italian Peas & Tomatoes

3 T. margarine, divided
1 medium yellow onion, chopped
3 C. frozen green peas, thawed
2 medium plum tomatoes, chopped
1 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 C. loosely packed fresh basil
leaves, coarsely chopped (optional)

Melt 2 T. margarine in 12 inch nonstick
skillet over medium-high heat. Cook onion,
stirring occasionally, until tender, about 10
minutes. Stir in peas, tomatoes, garlic & pepper.
Cook, stirring frequently, until tomatoes & peas
are tender, about 3 minutes. Stir in remaining
1 T. margarine & basil. Serves 4

(recipe: Country Crock)

Loaded Mashed Potato Casserole

8-10 medium russet potatoes
1 lb. bacon
1/2 C. butter
4 oz. cream cheese
1/4 C. sour cream
1/2 tsp. season salt
1/2 C. milk
salt & pepper
1 1/2 C. Cheddar cheese, grated
3 green onions, chopped

Peel potatoes & chop into large chunks;
place them in a large pot. Pour hot water
in pot; bring to boil over high heat. Once
it’s a rolling boil, reduce heat to medium
high- still boiling (not simmering). Cook
potatoes, about 15 minutes. Preheat
oven to 400 degrees F.; line a large sided
baking pan with foil. Lay bacon on sheet
& cook in oven until crisp (about 15
minutes.) Remove pan from oven,
reduce heat to 350 degrees F. Remove
bacon to a plate lined with paper towels;
dab grease from bacon. When potatoes
are fork-tender, remove pot from stove
& drain water. Pour drained potatoes into
stand mixer or large mixing bowl. Add
cream cheese, 1/2 C. butter, 1/4 C. sour
cream, salt & pepper, 1/2 C. milk and
1/2 tsp. seasoned salt. Mix together
until well combined. Check for seasoning
& add more milk if it’s too thick. Crumble
bacon and add 1/2 to bowl. Add 1 C.
Cheddar cheese & mix well. Spray a 9 X 9
baking pan with nonstick spray; spread
potatoes in pan. Top with remaining
1/2 C. Cheddar cheese & bake,
uncovered, 30 minutes or until cheese
has melted. Top with remaining bacon &
chopped green onions. Serves 8

(recipe: Jamiecooksitup.com)

Angel Food Pineapple Bars


1 box angel food cake mix
1 (20 oz) can crushed pineapple

Preheat oven 350 degrees F.
Combine cake mix with crushed pineapple,
stirring by hand. Mixture will start to froth &
turns into an airy, fluffy bowl of batter. Pour
into a 9 X 13 baking pan. Bake 30 minutes
then cut into bars.

(recipe: Peg – Marys Recipe Exchange)

There you have it for today! Lots more recipes coming as soon as my fingers can get them typed and posted for you!  Hope you’re beginning to see signs of Spring – while I was pumping gas I heard a Red Winged Blackbird in the cattails – I LOVE their song! Like my dear friend, Mary/Momma, I switched my outside decoration from a cute snowman face to a Spring wreath that has a watering can and tulips on it and says: “Welcome!” (Now it’s time to go through my house and put away all the little snowmen decorations – I’m DONE with snow!!!)

Hope you have a SUPER day!




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2 CommentsLeave a comment

  1. Doesn’t make you feel a little better when the next set of decorations go up. Another holiday in the year to celebrate. Take it easy on your self with all this work you are doing so you can at least enjoy it my friend!

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