Time to put in an appearance – I think


Seems like, lately, I just haven’t taken the time to write blog entries – sorry; Thursday – Tuesday I just wasn’t feeling well – not sure exactly why. Ended up going home mid-service Sunday – just didn’t have the energy to sing or even concentrate.  Visited doctor last week and found out I might have kidney stones – oh, joy. Have to wait until beginning of October before seeing a Urologist to confirm; I’m not in any pain, just not looking forward to another ‘new’ adventure in my life.

Had the enjoyment yesterday of going out to lunch with two friends I’ve known since high school. We’re all in the same Sunday School class and, even after all these years, we continue to learn new things; turns out two of us went to the same Methodist church during tenth grade and were in the same Youth group and sang in the church choir  (although neither of us were close friends at that time!) That same friend and I sang in the Girls Choir in high school, where we did become good friends.

Last night was Knit/Crochet night and we had a new member join us. It’s always nice to have a group you can join in with and feel ‘at home’. She said she was very happy to find our group; it appears she had searched out several groups and found that most of them were ‘anti-crochet’, for some reason, OR they charged big dues (we’re free). I was surprised to find that she had only been crocheting 2 weeks, because she was crocheting a rather complicated afghan AND doing a great job at it!. I’m happily back to knitting baby hats; don’t remember if I mentioned in my last blog that I delivered another batch of baby hats to the hospital – think this time it was something like 30.  I do have a nice crocheted baby afghan pattern which was given to me by one of the members (she wasn’t there last night); I’d like to ‘attempt’ to crochet this. SHE says it’s very easy – we’ll see (I’m not good at reading crochet patterns) and was hoping she would be there to just talk through the pattern with me.

The weekend is looking a bit ‘busy’- Friday night is my special needs group’s Gym Night; Saturday morning is grandson’s first Flag Football game, that afternoon (3 p.m.) is a wedding and 6 p.m. is the ‘adult’ reception – so glad I’m finally feeling better so I can enjoy the activities.


Momma’s Creamy Baked Macaroni & Cheese

1 (16 oz) box elbow macaroni (about 3 C.)
3 T. butter or margarine
1 1/2 C. milk, divided
2 large eggs, lightly beaten
1 lb (16 oz) Velveeta cheese, cubed to 1/2 in size
8 oz. shredded mild Cheddar cheese (about 2 C.) divided
8 oz. shredded Monterrey Jack cheese
1 tsp. salt
1 tsp. freshly ground black pepper

Preheat oven 375 degrees F.
Cook macaroni in large pot of salted boiling water until
tender but not mushy, about 8-10 minutes. Drain well &
pour into large mixing bowl. Melt, on Low, Velveeta &
3/4 C. milk until melted (stir often). Pour melted cheese
sauce over pasta & stir. Add butter, 3/4 C. milk, eggs,
1 C. shredded cheeses, salt & pepper. Mix well & transfer
to a 2 quart baking dish. Pour remaining cheese on top.
Bake until top crust is golden brown & casserole is
bubbling, about 25 minutes. Serve hot. Makes 8-10

(recipe: Facebook)

Overnight Oatmeal

1 container (6 oz) Greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

In container with tight-fitting cover, mix yogurt
and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer
than 3 days before eating.

Passionate Overnight Oatmeal
: Stir in 1/4 cup raspberries.
Energized Overnight Oatmeal: Stir in 1/4 cup
mandarin orange segments.

Positive Overnight Oatmeal
: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

German Chocolate Cake Overnight Oatmeal: Stir in
1 tablespoon chocolate chips and 1 tablespoon
unsweetened coconut.

S’mores Overnight Oatmeal: Stir in 1 tablespoon
chocolate chips and 2 tablespoons miniature marshmallows.

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced
banana and 1 tablespoon chocolate chips.

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon
each chocolate chips and peanut butter chips.

Pomegranate Power Oatmeal: Stir in 1/4 cup
pomegranate seeds.

Honey Power Oatmeal
: Stir in 1 tablespoon honey
or 2 tablespoons comb honey.

Banana Power Oatmeal:
Stir in 1/4 cup banana slices.

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds.

Blueberry Power Oatmeal:
Stir in 1/4 cup blueberries.

Blackberry Power Oatmeal
: Stir in 1/4 cup blackberries.

To toast almonds: sprinkle in ungreased heavy skillet. Cook
over medium heat 5 to 7 minutes, stirring frequently until
almonds begin to brown, then stirring constantly until
almonds are light brown.

Via: Betty Crocker

Apple Cinnamon Bars

1 C. flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup rolled oats
1/2 cup shortening
4 medium apples, cored & sliced

Preheat oven350 degrees F. Put flour, salt,
baking soda, cinnamon, brown sugar, and
oats in the mixing bowl; stir together.
Add shortening to bowl; using two table knives,
mix together & cut into crumbs. Lightly grease
bottom & sides of baking dish. Spread half of
crumb mixture into baking dish. Place apple
slices on top of crumb mixture, then top apples
with rest of crumb mixture. Bake 40-45 minutes.
Cut into squares, it will fall apart easily.
Serves 24

(recipe: Facebook)

Savory Peanut Bean Soup

3 (13 3/4 oz, ea) cans chicken broth
2 C. water
1 smoked ham hock
1 C. chopped onion
1/2 C. sliced carrot
1/4 C. chopped parsley
1 (40 oz) can white Northern beans
1/2 C. creamy peanut butter
1/4 – 1/2 tsp. ground black pepper

Heat broth, water, ham hocks & onion
in 4 qt. saucepan. Cook, simmering
gently, until hock is tender (about 1 1/2 hours). Add carrot & parsley; remove hocks; cool slightly. Remove meat from bone, cut into small pieces & add to broth mixture. Drain beans; reserve liquid. Whisk peanut butter into
bean liquid. Add beans & peanut butter mixture. Cook until beans are heated through. Season with pepper. Makes 11  (1 C.) servings

(recipe: Marys Recipe Exchange)

Fried Pies

1 can refrigerated biscuits
1 can pie filling (peach/apple/cherry etc)

On a floured surface, roll out a biscuit. Add
some pie filling to center; fold over & crimp
edges with a fork. Fry on each side in a little
oil until golden brown. Top with vanilla ice cream, if desired.

(comment: Nobody ever believes it’s just
canned biscuits & pie filling when they
taste them!)

(recipe: Facebook)

Cheesy Chicken Lasagna

2 (12 oz, ea) cans evaporated milk (not fat free)
1 (1 oz) pkg. dry Ranch salad dressing mix
3 C. cubed, cooked chicken
1/8 tsp. black pepper
1 (12 oz) pkg. lasagna noodles, cooked
1 1/2 to 2 C. grated Cheddar cheese
1 1/2  to 2 C. grated Mozzarella cheese

Cook chicken & noodles first; at the same time. Once noodles are done; rinse in cold water & set aside (keeps them from sticking together). Combine evaporated milk & Ranch dressing in a 3
qt. heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken & pepper; simmer, uncovered, 25 minutes, stirring frequently.

Preheat oven 350 degrees F.

Layer half of lasagna noodles, chicken sauce & cheese in well-buttered 9 X 13 baking dish. Repeat layers again. Bake 35-40 minutes or until hot & bubbly. Let rest 10 minutes before serving.

(recipe: Facebook)

Zucchini Corn Gratin

1/2 C. finely chopped onions
5 C. fresh corn kernels
1 small jalapeno pepper, thinly sliced
2 T. flour
1/3 C. milk
1 large zucchini, thinly sliced
3/4 C. shredded Cheddar cheese

Cook onions in large nonstick OVEN-
PROOF skillet on medium heat 3-4
minutes or until crisp-tender. Stir in
corn & jala. pepper; cover. Cook 5-6
minutes or until corn is tender, stirring
frequently. Mix flour & milk until
blended. Add to corn mixture; mix well.
Cook 4-5 minutes or until thickened,
stirring frequently. Add zucchini, mix
well. Top with cheese. Heat broiler;
broil vegetables 3-4 minutes or until
cheese is melted. Serves 4

(recipe: Kraft foods)

Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls
1 (8 oz) pkg cream cheese, room temp.
1/4 C. sugar
2 tsp. vanilla
1/2 C. mini chocolate chips

Using hand mixer, beat sugar, cream cheese & vanilla until smooth in medium bowl. Unroll crescent rolls; stretch sheet slightly. It should be in the shape of a rectangle. Spread cream cheese mixture over top of crescent sheet, leaving a gap at edge of about 1/2 inch. Sprinkle choc. chips on top, then roll up tightly & wrap in cling wrap. Refrigerate at least 2 hours or overnight.

Preheat oven 350 degrees F.
Line a cookie sheet with parchment paper to prevent sticking. Slice roll into 1/4 ” slices. Bake 12-14 minutes until they appear golden brown; transfer to wire rack to cool. Eat warm or room temp.

(recipe: Facebook)

I don’t know what your weather is like, but ours has taken a turn to the cold-now it’s time to start wearing shoes & socks, no more sandals – sigh. Time to drag out the sweaters & light jackets. It’s 10:10 a.m. right now and the weather is sunny & clear, but the temps are only sitting at 55 (cold) degrees – yuck. I guess it’s better than rainy and gloomy, right?

Time to close here and get started on my day. Hope you have a GREAT day!




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2 CommentsLeave a comment

  1. Sorry to hear about your Kidney Stones. I’ve been unwell since last October -Scan on 24 June revealed Gallstones. Yesterday I saw the specialist who confirmed and said I could have them removed. Joy oh Joy that is in another 6 months!!! That’s NHS WALES for you.

    • Sorry to hear about your gall stone episode – been there/done that – now I don’t have a gall bladder (which is why I think I got sick last week, from too much grease). Of all the medical procedures/operations, etc. I’ve been through, I honestly think the gall bladder removal was (by FAR) the easiest/least painful. And the recovery was something like 2 days, at home (compared to having a complete hysterectomy, it was a walk in the park!)

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