Happy Tuesday!


It’s a lovely fall day here in Michigan; temperatures are at 65 degrees F, sky clear and blue. I’m not really a ‘fan’ of cold weather, but today really makes me a fan of Fall. Hope your weather is ‘decent’ – we won’t have many more days of this so I’m trying to enjoy it. Went out shopping earlier to the drug store – I love checking their fliers for things on sale with BETTER prices than the grocery stores – like bottled water, cereal, canned salmon, instant coffee, etc.

Not much interesting happening; working on baby hats & the latest baby afghan (crochet). Keeping up with house duties; even remembered to change out the outdoor wreath from a Summer flowers & flower pot idea to a scarecrow & leaves one. Been getting some really good-sounding colder weather recipes – here ya go:



3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 T. soy sauce
Optional: bell peppers, broccoli or carrots
(for color)

Cut chicken breasts into strips. Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat,
turning constantly until done. Add cabbage and sauté
2 minutes until cabbage is crisp-tender. Mix cornstarch
and seasonings; add water and soy sauce, and mix until
smooth. Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about
1 minute. Refrigerate leftovers within 2 hours.

(recipe: Facebook)

Cornbread Salad

1 box Jiffy cornbread mix
1 pkg. Hidden Valley ranch salad dressing
1 C. sour cream
1 C. mayonnaise
2 C. sliced cherry tomatoes
1 chopped green bell pepper
1/2 C. diced purple onion
2 C. shredded Cheddar cheese
2 (15 1/4 oz) cans whole kernel corn,
3 T. sweet pickle relish
1 pkg. real bacon bits (optional)

Prepare cornbread mix accordg to pkg.
directions; cook & cool. Stir together salad
dressing mix, sour cream & mayonnaise until
well blended; set aside. Combine tomatoes,
bell pepper & onion; gently toss. Crumble
half of cornbread in large serving bowl. Layer
half of tomato mixture. Layer half of cheese, bacon,
corn, relish & reserved salad dressing. Repeat layers
ending with crumbled corn bread,cheese & bacon
on top. Cover & chill 3 hours.  Salad gets better the
longer it sits. Feeds 6-8

(recipe: Melanie – justapinch.com)

Peanut Butter “Buckeye” Pretzel Bites

1 C. creamy peanut butter
3/4 C. brown sugar
2 T. softened butter
1/2 C. powdered sugar
miniature pretzels
1 bag of chocolate chips

Line a baking sheet with wax paper and set aside.
In mixing bowl, beat peanut butter and butter
until combined. Add sugars and mix well. You
should be able to roll mixture into small balls
without sticking to your hands. If needed, add
more powdered sugar until it is easy to roll.
Take each ball and sandwich between two pretzels.
Place on wax paper. When done, stick in the freezer
for a few minutes. Melt the chocolate. Dip each
pretzel bite halfway into the chocolate and place
on wax paper to set.

(recipe: Facebook)

Skillet Mexican Zucchini

1 clove garlic, finely chopped
1 T. olive oil
1 lb. zucchini, diced
1 large tomato, cored, seeded &
1 green onion, thinly sliced
1 T. minced fresh cilantro
1 tsp. minced pickles jalapeno
1/2 C. crumbled Queso Blanco or
Queso Fresco, Cotija or FETA cheese
fresh lime juice, to taste
salt, to taste
freshly ground black pepper, to taste

Cook garlic in oil in large skillet over
medium heat 1 minute, stirring until
sizzling. Add zucchini; cook, stirring
occasionally, 3 minutes or until slightly
softened. Add tomato & green onion,
cook 3 minutes. Remove skillet from
heat, add cilantro, jalapeno & lime
juice. Season with salt & pepper; top
with cheese. Serve hot. Serves 4

(recipe: skinnytaste.com)

Beans ‘n Greens Saute

2 T. olive oil
2 cloves garlic, chopped fine
1 lb. Beet greens (cleaned) & coarsely
chopped into 1 inch pieces
1 C. cooked or canned Navy beans, warmed
1 C. cooked or canned black beans (rinsed then
1/2 C. chicken broth
salt & pepper to taste
malt vinegar, to taste

In large skillet, heat oil over medium heat. Add
garlic & saute, do not brown or scorch. Add beet
greens & toss briskly with a wooden spoon. As
the greens wilt & cook, add warmed beans & broth,
then toss until ingredients are well mixed & heated
through. Season with salt, pepper & vinegar to taste.
Serves 4.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Potato Soup

1 (26-30 oz) bag frozen hash browns (plain)
2 (14 oz cans chicken broth
1 (10-3/4 oz) can cream of chicken soup
1/4 Cup chopped onion
1/4 tsp pepper
(8 oz) pkg  cream cheese
1 Cup milk

Add first 5 ingredients to crockpot and cook
on high for an hour. Stir and then turn to low
for another hour. Add cream cheese, and
cook another 1/2 hour or until cheese can
be stirred into mixture. Add milk and cook
10 – 15 minutes longer.
Makes 8-10 cup servings

Optional: Garnish with chopped green onion
and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or
Potatoes O’Brien in place of the hash browns.

(recipe: Facebook)

Chicken Breast stuffed w/Pepper

Jack Cheese & Spinach

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded
(you can use up to 6 oz)
1 c frozen spinach, thawed and drained
(you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Preheat oven to 180 degrees F
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack
cheese, spinach, salt and pepper.
Combine Cajun seasoning and breadcrumbs
together in a small bowl. Spoon about 1/4 C.
of the spinach mixture onto each chicken breast.
Roll each chicken breast tightly and fasten
the seams with several toothpicks. This part
requires a tiny bit of skill and I typically use
about 8 toothpicks in each roll to ensure
none of the filling seeps out. Be sure to count
how many total toothpicks were used!
Brush each chicken breast with the olive oil.
Sprinkle the Cajun seasoning mixture evenly
over all. Sprinkle any remaining spinach and
cheese on top of chicken (optional).
Place chicken seam-side up onto a tin foil-lined
baking sheet (for easy cleanup). Bake for 35 to
40 minutes, or until chicken is cooked through.
Remove toothpicks before serving. Count to make
sure you have removed every last toothpick.
Serve whole or slice into medallion’s.

(recipe: Facebook)

4 Layer Pizza Dip

8 oz cream cheese (room temperature)
1/2 Cup sour cream
8 oz finely shredded Italian cheese blend (divided)
14.5 oz can diced tomatoes
1/4 tsp garlic powder
1/4 tsp. onion powder
1 T. Italian seasoning
1/2 tsp kosher salt
1/2 tsp pepper
12 slices pepperoni
4 slices cooked bacon, chopped
(or 1/4 cup real bacon pieces)

Preheat oven to 350 degrees F.
In blender combine tomatoes, garlic,
onion, Italian seasoning, salt, and pepper.
Blend until pureed. Set pizza sauce aside.
In a medium bowl, combine cream cheese,
sour cream and 2 ounces of shredded cheese.
Mix well until well combined. Spread cream
cheese mixture in an even layer over baking
dish (pie plate or 8×8 works).
Pour blended pizza sauce (tomato mixture)
over cream cheese mixture and evenly distribute
with spatula. Sprinkle remaining shredded cheese
over pizza sauce. Top pizza dip with bacon and
pepperoni. Bake 20-25 minutes, until cheese is
browned and bubbly.

(recipe: Facebook)

Chocolate Zucchini Bread

  • 1/2  cups shredded raw zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup  canola oil
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semi sweet chocolate chips

Preheat oven 350°F with a rack in the center
of the oven. Grease 9 X 5 X 3 inch loaf pan. Grate
zucchini, using a medium sized grater, and set aside.
You do not need to squeeze the zucchini dry. In a large
bowl whisk together the flour, cocoa powder, baking
soda, baking powder, salt, cinnamon, and allspice.
Set aside. In the bowl of your electric mixer (or with a
hand mixer), beat the oil, sugars, eggs, and vanilla
extract until well blended (about 2 minutes). Fold in
the grated zucchini. Add the flour mixture, beating
just until combined. Then fold in the chocolate chips.
Scrape the batter into the prepared pan. Bake about
55 to 65 minutes until a toothpick/cake tester inserted
in the center comes out clean). Place on a wire rack
to cool for about 10 minutes, then remove the bread
from the pan and cool completely.

(recipe: Facebook)

Our gas prices have come back down to $3.49/9 – YAY! While I was at the drug store I ended up deciding to get my flu shot. Last year when my regular doctor asked I said I’d pass – his response: “Pam, being a cancer patient, you can’t really afford NOT to get one!” That decided it for me, so I’m just going ‘with the flow’ this year and getting it done. Physically I’m feeling good again – no real signs of the kidney stone thing – I see that doctor in a few weeks.

Well, friends, I’ll close for now – hope you’re having a really nice, RELAXING day – I know I am!!!




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One CommentLeave a comment

  1. Out and about today and was surprised by how quickly the trees are starting to turn. I guess it is Fall!

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