What Day is it???


Have you ever had one of those days where you were SURE you knew what day it was, only to find out you’re one day AHEAD? Just sent out the reminder emails to my knit group concerning the upcoming Knit/Movie night next week – two people responded immediately and I answered them, adding: “See you tonight!” – they both responded back: “Pam, you’re a day ahead – knit night is TOMORROW!” (Duh!) Oh well, at least I’m ahead of things – so far!

Not much happening around here – middle son stopped by to fax his paperwork; I reminded him that he forgot the two cardboard boxes I got for him to begin packing up to move. I was mildly surprised when he said he’s still thinking it over and really doesn’t want to move home if he doesn’t have to! He and a close friend will be starting up a computer business very soon and he’s really hoping that will bring in enough extra monies to carry him; we’ll see.


Cherries Jubilee Cheesecake Bars

3 eggs
1 pkg. cherry chip cake mix
1/2 C. butter, room temp
2 (8 oz, ea) pkgs. cream cheese, softened
1 tub cherry frosting (already made)

Preheat oven 350 degrees F.
Mix dry cake mix & butter until crumbly;
reserve 1 cup. Press mixture into bottom
of a 9 X 13 baking pan. Beat cream cheese,
eggs & frosting mix together; pour over
crust. Top with reserved crumbs. Bake
45 minutes then cool & refrigerate at
least 2 hours. cut in 4 X 6 rows.
Serves 10-12

(recipe: Tammy-justapinch.com)

Copycat Cracker Barrel Hashbrown

2 lb. frozen hash browns
1/2 C. margarine or butter, melted
1 (10 1/4 oz) can cream of chicken soup
1 pint sour cream
1/2 C. onion, chopped
2 C. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Preheat oven 350 degrees F.
Spray 9 X 13 baking dish with nonstick spray.
Mix all above ingredients together; pour into
prepared dish. Bake 45 minutes or until top
is brown.

(recipe: Rhonda G-Marys Recipe Exchange)

Cube Steak Parmesan

1 C. dry bread crumbs
1/2 C. grated Parmesan cheese
salt & pepper, to taste
2 lb. cube steak
1/4 C. cooking oil
1 (32 oz) jar spaghetti sauce
cooked spaghetti noodles
In medium bowl, mix bread crumbs, 
Parmesan cheese, salt & pepper; mix.
Heat oil in large skillet over medium-
high heat then dredge steak in bread
crumb mixture. Place breaded steaks
in oil; saute about 5-10 minutes, turning
once until well browned on both sides.
Drain excess oil; pour in spaghetti
sauce. Reduce heat to low; simmer
30 minutes. Serve with cooked
spaghetti noodles.

(recipe: Rhonda G-Marys Recipe Exchange)

Big Batch Kris Kringle Cookies
(makes 6 dozen)

1 C. butter, softened
1 c. granulated sugar
1/2 C. packed brown sugar
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
3 (4 oz, ea) pkgs. white chocolate, chopped
2 C. chopped pecans, toasted
2 C. dried cranberries
Preheat oven 375 degrees F.
Beat butter & sugars in large bowl using
elec. mixer until light & fluffy. Blend in eggs
& vanilla; add flour, baking soda & salt; mix
well. Stir in chopped chocolate, nuts &
cranberries. Drop by rounded tablespoonfuls
1 1/2 inches apart onto baking sheets. Bake
9-11 minutes or until lightly browned. Cool on 
sheets 3 minutes; remove to wire racks to cool.

(recipe: Kraft foods)

Stuffed Cream Cheese Chicken
4 boneless, skinless chicken breasts
8 oz. cream cheese, softened
1/4 C. green onions, chopped
4 slices bacon, partially cooked
Preheat oven 375 degrees F.
Partially cook bacon, about 5 minutes on each side;
set aside. Wash chicken breasts & flatten by pounding
between waxed paper to about 1/4 inch thick. Mix
cream cheese & green onions together; spread 2 T.
cream cheese mixture onto each of the flattened
breasts. Roll up chicken, wrap with a strip of bacon
then secure with a wooden toothpick. Place on a 
baking sheet. Bake 30 minutes. Broil tops of 
chicken during last 5 minutes to crisp the bacon.
Serves 4

(recipe: Sandy-Marys Recipe Exchange)
Rhubarb Gingersnap Parfaits

1 lb. fresh rhubarb, finely chopped OR
3/4 lb. frozen rhubarb (do not thaw)
1/2 C. granulated sugar
3/4 C. chilled heavy cream
3 T. confectioners sugar
1/3 C. sour cream
1 T. cooking sherry (optional)
8 gingersnap cookies, finely crushed (6 T.)
Cook rhubarb & granulated sugar in a wide,
heavy saucepan over medium-high heat,
stirring constantly until rhubarb begins to
give off juices. Lower heat & simmer 20
minutes, stirring frequently until rhubarb
falls apart & is reduced to about 1 1/2 C.
Transfer rhubarb to a metal bowl set in a
larger bowl of ice & cold water; chill,
stirring occasionally, until cold, about 5
minutes. Beat heavy cream & confectioners
sugar in a bowl with elec. mixer until it just
holds stiff peaks. Add sour cream & sherry,
beat until mixture returns to stiff peaks. 
Layer rhubarb & whipped cream in each of
4 parfait glasses. Top with gingersnap
crumbs. Chill until ready to serve. Serves 4.

(recipe: DASH magazine, dashrecipes.com)

Rio Grande Dip
2 ( 1 lb, ea) cans pork & beans, sauce strained off
1/2 C. shredded sharp Cheddar cheese
1 tsp. garlic salt
1 tsp. chili powder
1/2 tsp. salt
dash cayenne pepper 
2 tsp. vinegar
2 tsp. Worcestershire sauce
1/2 tsp. liquid smoke
4 slices bacon, cooked crisp & crumbled
Combine all ingredients except bacon. Heat in 
chafing dish or double broiler. Top with bacon.
Serve hot with corn chips or potato chips.
Makes about 4 C.

(recipe: crazycatmom-Marys Recipe Exchange)

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 salad dressing
2 eggs, lightly beaten
1/2 tsp. salt

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

(recipe: Sandy-Marys Recipe Exchange)

Bacon Cheddar Bites

1 (2 crust)pkg. refrigerated pie crust
8 slices bacon
2 plum tomatoes
1 C. Cheddar cheese, shredded
4 oz cream cheese, room temp
2 tsp. Dijon mustard
1/2 tsp. minced garlic
green onions & additional
tomatoes as garnish

Preheat oven 400 degrees F.
Unroll pie crusts onto lightly
floured surface. Spacing closely,
use an 8 oz can of tomato sauce to cut
12 discs (9 around outside edge, 3
around center). Press disc into a
mini-muffin pan. Bake 8-10 minutes
or until golden brown. Stack bacon &
thinly slice. Cook bacon until crisp.
Slice tomatoes in half, scrape out seeds &
dice. Chop cooked bacon; combine
bacon, tomatoes, Cheddar cheese,
Cream cheese, mustard & garlic; mix
well. Fill each pie crust cup with about
1 T. mixture. Bake 5-7 minutes or until
cheese is melted. Top with sliced
green onions & additional sliced
tomatoes, if desired.

(recipe: Angela-justapinch.com)

Crispy Parmesan Baked Potatoes


1/2 C. grated Parmesan cheese
1 tsp. garlic powder
8 small Yukon Gold potatoes
cut lengthwise in half
3 T. butter, melted

Preheat oven 400 degrees F.
Mix cheese & garlic powder in shallow
dish. Dip cut sides of potatoes in butter,
then in cheese mixture. Place, cheese-sides
down, on baking sheet; drizzle with any
remaining butter. Bake 30-35 minutes or
until potatoes are tender. Makes 8 servings.

NOTE: DO NOT cover baking sheet with foil as
the cheese mixture will stick to it.

(recipe: Kraft foods)

Chocolate Maraschino Shortbread Cookies

1 C. (2 sticks) unsalted butter, room temp
1/2 C. confectioners sugar
2 C. flour
1/2 tsp. salt
1 C. maraschino cherries, chopped
1/2 C. white and/or dark chocolate chips
1/2 T. vanilla
8 oz. white and/or dark chocolate, chopped

Cream butter & sugar; mix flour & salt. Mi
dry ingredients into wet until it starts
forming large clumps. Mix in cherries, white
chocolate & vanilla. Form dough into shape
you want (rectangular log or circular log)
wrap in plastic wrap & refrigerate at least
1 hour.
Preheat oven 325 degrees F.Cut log into

1/4 inch thick slices & place on
parchment paper lined baking sheets allowing
one inch space between cookies. Bake 10-15
minutes until they turn light golden brown on
top. Let cool completely.
Melt chocolate in a double boiler. Dip cookies
into chocolate & place on sheet of parchment
paper to cool until chocolate sets.

Makes 24+ cookies

(recipe: Peg-Marys Recipe Exchange)



1 broiler/fryer chicken(cut up)
or chicken pieces or 4 Chicken Breasts
1 (14 oz)can whole-berry cranberry sauce
1 C. BBQ sauce
1 small onion, finely chopped
1 or 2 celery ribs, chopped fine
1/2 tsp. salt
1/4 tsp.pepper
Hot cooked rice or perhaps cooked noodles

Place chicken in a 3 qt slow cooker. In a small bowl, combine cranberry sauce, BBQ sauce, onion, celery, salt & pepper; pour over chicken. Cover & cook on low 5-6 hours until chicken is tender. Serve with rice. Makes 6 servings

(recipe: Peg-Marys Recipe Exchange)

Easy Pecan Caramel Turtles 

4 oz. pecan halves 
24 unwrapped Kraft Caramels 
1 tsp. shortening 
1 cup semisweet chocolate chips 
Preheat oven to 300 degrees F 
Cover cookies sheet with aluminum foil, 
shiny side exposed. Lightly grease foil with 
vegetable oil spray. Place 3 pecan halves in a 
Y shape on the foil. Place 1 caramel candy in 
 the center of each Y. Bake just until caramel 
is melted, about 9 to 10 minutes. Heat shortening 
and chocolate chips over low heat just until 
chocolate is melted. Spread over candies and 
refrigerate for 30 minutes.
(recipe: Facebook)

Our weather here in ‘balmy’ Michigan has warmed up a bit – it’s now 30 degrees F. outside with a very light dusting of snow on the ground. I was really glad it wasn’t a bad snowstorm as I drove home from church last night.

Hope you have a GREAT day/night – remember to do something nice for yourself AND, just maybe – a random act of kindness, too! I love doing that – it always surprises people! YES, there are NICE people in this world!!!



Published in: on December 9, 2013 at 3:37 pm  Leave a Comment  
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