Quiet . . . and YUMMY!


Our weather here in good old Michigan has been ‘typical April’, meaning cold & wet/windy/gray & somewhat dull. It’s been raining, off & on, almost every day – some days really windy. Today it’s a ‘balmy’ 37 degrees, gray & sprinkling; that’s OK. I don’t have anything in particular scheduled, just ‘the norm’ – laundry, empty & fill dishwasher – that kind of thing. Went to the library yesterday and checked out David Balducci’s ‘The Innocent’; apparently it’s his latest (2012). Great read – I’m half-way through it; keeps you interested.  Had our grandson for a few hours yesterday; he was low-key, so it was a quiet afternoon. Special Needs group: we had 34 students – our room is quickly filling up. My ‘partner/other leader’ and I really don’t have a clue what we’ll do if the group keeps growing – we’ve almost outgrown our room. Maybe we’ll have to look into using part of the gym – it’s a thought . . .we like our room especially because of the closeness to the bathrooms (for the wheelchair people).

Cute comment: went to Tim Horton’s this morning to get some coffee and just as I was completing my drive through transaction I hear the girl behind my wait-person say (into her headset) “Welcome to Taco Bell, how can I help you?” The other girls were giggling – guess you can tell when someone has more than one job, eh?

Am waiting for a call-back from the lady who takes my baby hats at the hospital (she’s just coming back from vacation, so I understand if she doesn’t put me as top priority – hehehe). I counted hats already delivered and hats ‘due to be delivered’ and decided to just make it a round number – so, with these delivered, I’ll have made 190 so far. I still love making them – they’re quick (1 – 1  1/2 hours, depending on size) and I can use up little bits of yarn to make something useful for someone else. Thank you, Lord, for giving me the ability to do something for others.

Youngest is getting better at his driving skills; this morning he had an ‘unusual’ opportunity: they are surveying ‘the roads?’ in our area and the survey team had moved down the street to a very busy intersection. Right past the intersection they had one of those electric arrow sign/trucks telling you to move to the next lane. To my knowledge, he has never had to encounter one or the need to almost immediately switch lanes. He did well – I was happy. He’s doing really well at parking and backing into parking spots (we back into our space in our driveway, so he gets daily practice on that). Right now he’s going through a sore throat and feeling sick, so I’m going to wait awhile before taking him out on longer drives/higher speeds.

Ah – now to the YUMMY part! Lately some of my friends on Facebook have been posting some really decadent recipes and I decided to share them with you. They sound REALLY good; not so sure I’ll actually try making them (not because they’re difficult – they’re not, but because I know that if I do – I’LL EAT ALL OF THEM!!!) You be the judge:


Pizza Casserole

1 (16 oz) pkg. uncooked rotini pasta
1 lb ground Italian sausage
1 (24 oz) jar pasta sauce
1 (16 oz) container cottage cheese
1 (2 1/4 oz) can sliced black olives, drained (optional)
1 (4 oz) can mushrooms, drained
12 oz shredded mozzarella cheese
2 (3 oz, ea) pkgs sliced pepperoni

Preheat oven to 350 degrees.
Lightly grease a 9X13 casserole dish.
Bring  large pot of lightly salted water to a boil.
Place pasta in pot; cook for 8-10 minutes, until
al dente; drain. In a skillet over medium heat,
cook sausage until evenly brown, drain grease.
Mix in cooked pasta & pasta sauce. Pour into
prepared casserole dish. In a bowl, mix cottage
cheese, olives, mushrooms & mozzarella cheese.
Spoon cheese mixture over sausage/pasta mixture;
top with pepperoni slices. Bake 25 minutes
until bubbly and lightly browned.

(recipe: Facebook)

Easy Cookies (no sugar)

3 mashed bananas (ripe)
1/3 C. apple sauce
2 C. oats
1/4 C. almond milk
1/2 C. raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Preheat oven 350 degrees F.
Mix all ingredients together,
spoon onto cookie sheets.
Bake 15-20 minutes.

Sorry- no instructions on how
many cookies this makes)

(recipe: Facebook)

Elvis Presley Cake

1 (18.25 oz) pkg. white cake mix
1 (8 oz) can crushed pineapple with juice
2 C. white sugar
1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. confectioners’ sugar
1 tsp. vanilla extract
1 C. chopped pecans

Prepare cake according to instructions on package.
Bake in a 9×13 inch pan. Allow to cool. Combine pineapple
& sugar in saucepan; bring to a boil & spoon over cooled cake.
In large bowl, cream butter & cream cheese until smooth.
Add powdered sugar; beat until smooth. Add vanilla &
pecans; mix well.Spread cream cheese frosting over cake.

(recipe: Facebook)

Cheddar Broccoli Rice Cups

2 C. cooked rice
1 (10-oz.)  box frozen, chopped broccoli,
thawed, excess water squeezed out
3/4 C. shredded Cheddar cheese, divided
1/4 C.  Ranch Dressing
2 eggs, lightly beaten
1/2 tsp. salt
pepper, to taste

Preheat oven 350 degrees F.
Place cooked rice in  large bowl; let cool slightly.
Add remaining ingredients, using only 1/2 cup
of Cheddar cheese; stir until combined. Transfer
mixture to eight well-greased muffin cups;
top with remaining 1/4 cup cheese.
Bake 25 minutes until tops are lightly browned
and edges are starting to get crispy.
Makes 8 Rice Cups

(recipe: Facebook)

Cream Cheese filled Banana Bread

1 C. sugar
1/2 C. butter, softened
2 eggs
3 mashed ripe bananas
1 tsp. salt
1 tsp. baking soda
3 T. sour cream
2 C. flour
1 C. chopped nuts

1 (8 oz.) pkg. cream cheese, softened
1/3 C. sugar
1 egg
1 T. flour

Preheat oven 350 degrees F.

Mix 1 cup sugar, butter & 2 eggs; add bananas & salt.
Mix soda into softened cream cheese then mix with
2 cups flour. Mix well & add nuts. Divide 1/2  mixture
into 2 greased & floured loaf pans. Combine cream
cheese mixture ingredients & spread over batter in pans.
Spread remaining banana bread batter on top.
Bake 1 hour, then test for doneness by inserting a
toothpick into center – if it comes out clean, the
bread is done. Cool on wire rack before cutting.

Note from poster:
“I like to sprinkle a few extra nuts on top or sprinkle
top with 1 T. sugar mixed w. 1/2 T. cinnamon before
baking. Makes a nice crunchy top.”

(recipe: Facebook)

Mini Chicken Pot Pies

1/2 C. Bisquick
1/2 C. milk
2 eggs

FILLINGS: (your choice):
cheeseburger, pizza, BLT,
Chicken & Veggies
NOTE: any meats added
should already be cooked

Preheat oven 375 degrees F.
Mix batter ingredients and place
1 T. in each mini muffin cup.
Top each mini muffin with 1/4
C. of desired ‘fillings’. Top with
1  more T. batter. Bake 25-30
NOTE: These can also be frozen.
Microwave and serve.

(recipe: Facebook –  poster
said recipe is from Betty Crocker)

Lemon Bars

1 box angel food cake mix
2 (42 oz)cans lemon pie filling

Preheat oven 350 degrees F.
Mix dry cake mix & pie filling together
in large bowl. Pour into greased 9 X 13
baking pan. Bake 25 minutes or until
top is starting to brown. Cool on wire
rack & sprinkle top with powdered

(note: Poster said hers took the full
25 minutes and did not brown on top
at all.)

(recipe: Facebook)

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)




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Twice-baked Potato Casserole

1-1/2 lb. red potatoes (about 6 medium),
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced bacon, cooked & crumbled
3 C. (24 oz) sour cream
2 C. (8 oz) shredded mozzarella cheese
2 C. (8 oz) shredded cheddar cheese
2 green onions, sliced

Preheat oven 350 degrees F.
Cut baked potatoes into 1-in. cubes. Place half
in a greased 13-in. x 9-in. baking dish. Sprinkle
with half salt, pepper and bacon; top with half
sour cream and cheeses. Repeat layers.
Bake, uncovered,  20-25 minutes or until
cheeses are melted. Sprinkle with onions.
Yield: 6-8 servings.

(recipe: Facebook)

Roasted Garlic Bacon Dip

2 heads garlic
olive oil
1 1/2 C. sour cream
3/4 C. mayonnaise
2 T. chives and scallions, chopped
1/2-1 tsp. Worcestershire sauce
salt & pepper, to taste
6 slices chopped crisp bacon

Preheat oven 400 degrees F.
Cut tops off 2 heads garlic, drizzle with olive oil.
Wrap in foil & bake until tender, 45 minutes.
Mix with 1 1/2 C. sour cream, 3/4 C. mayonnaise,
chopped chives & scallions. Add Worcestershire
sauce, salt and pepper. Stir in chopped crisp bacon.

(recipe: Facebook)

Now you might be able to see what I mean about YUMMY recipes!  Our gas prices are staying the same: $3.59/9 a gallon for lowest grade. Not a great price, but much better than the $3.79 and up we did have a few weeks ago!

Spring spottings: lots of green shoots coming up that will eventually be Lillys, Daffodils, Narcissus, and Tulips. I LOVE this season – even though some days are gray and rainy, I still know Summer is on the way. Also love the anticipation of all the budding/flowering bushes, like Japanese Flowering Almond, Forsythia, Snowball bush – some of my favorites – how about you; do you have Spring flower/bush favorites? Write a comment – I’d love to hear from you!

Well, friends, that’s about all I can come up with for today. Hope you’re having a great day – the weekend is just around the corner!




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One CommentLeave a comment

  1. Can you share your hat pattern? Thanks

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