Dreary Day – but, HEY! NO SNOW!


Sometimes you just have to look for the little things in life to make you happy and not to the things around you – right? It’s a ‘balmy’ 43 degrees F. outside, grey and drizzly. Yes, that ‘could’ affect my mood, but I’ve determined I’m NOT GOING TO LET IT!

Psalm 118:24   This is the day which the Lord hath made; we will rejoice and be glad in it.

Yesterday was one of those ‘really filled’ days – I knew I had to get grocery shopping done, and a few more errands. By the time I was back home, I’d hit 7 places and was really whipped! Spent about 45 minutes in the recliner just attempting to get my strength back up to go on with my day! Last night was Knit Night and the added “Yarn Swap” – I really wasn’t sure what this would look like or how to exactly ‘run it’. My fears were very quickly subsided – the ladies just brought in yarn/books/accessories/tools they didn’t want and said: “Have at it – take what you want, no need to ‘swap’ one-for-one!” Pretty neat! They loved the excitement, quite a few people went home with new yarns and I even ended up with 5 skeins of baby yarn and a Debbie McComber book (she writes knitting-related novels). Panera brought over their mini chocolate chip cookies – the evening couldn’t have been any better! (In fact, they liked it so well they want to continue it next time AND perhaps schedule one every 3-4 months!) Pretty neat!  On the Knit/Movie night, more people signed up – looks like we’re going to have a pretty good feast! Spaghetti, garlic bread, salads, and at least 3 desserts!

In my travels yesterday I stopped at Gordon Foods; knowing it was going to be a busy evening, I needed something quick to make for dinner for the guys. Ended up purchasing a bag of frozen GFS medium cheese ravioli. I prepared the ravioli then topped it with a jar of Prego Roasted Garlic spaghetti sauce, some garlic powder/Italian seasonings/some salt/good sized dashes of grated Parmesan cheese and a 1/2 bag of shredded Italian cheese blend mixture. I thought it was pretty good but the guys RAVED over it! Even my husband said: “Get this AGAIN! Don’t forget how you made it – it’s really REALLY good!” (he’s the one who usually says: “It’s ok . . . BUT it tastes like something is missing” . . . UGH! That makes me crazy-to have made something he really liked just made my day!


Four Layer Dessert
1st layer:

1 C. flour
1 C. chopped nuts
1 stick softened margarine

Press evenly into a 9 x 13 pan.

2nd layer:
1 C. powdered sugar
1 (8 oz) pkg cream cheese,
room temp.
1 C. Cool Whip

Mix together and spread over
first layer

3rd layer:
1 box inst. chocolate pudding
1 box inst. vanilla pudding
2 C. cold milk

Mix together and let thicken
before spreading over 2nd layer.

4th layer:
2 (16 oz) tubs Cool Whip
chocolate sprinkles (optional)

Spread 1 1/2 of the 2 tubs
Cool Whip over top of dessert.
Sprinkle with chocolate sprinkles.
Chill 1 hour before serving


Creamy Chicken & Wild Rice Soup

4 chicken breast halves, skinless/boneless
& cubed
1 stick cold butter
2 C. wild rice, uncooked
1 medium onion, chopped
2 C. chopped carrots
2 C. celery, chopped
1 (8 oz) can mushroom pieces (drained)
1/3 C. flour
6 C. chicken broth
1 pint heavy whipping cream
1 t. parsley flakes
1/2 tsp. sage, dried

In large skillet add 1/4 C. butter, onion,
celery, carrots, sage & salt/pepper, to
taste. Saute until onions are translucent.
Add chicken; continue cooking until meat
turns white. In a saucepan, bring 2 C. water
to rolling boil; add rice & reduce heat. Cover
& simmer 15 minutes or until rice is cooked.
Combine chicken mixture, rice & chicken
broth in large soup kettle. Bring to boil,
reduce heat; add cream & parsley. Heat just
to boiling point (DO NOT boil). In microwave-
safe bowl, melt remaining butter; add flour
& mix together to make a roux (paste). Slowly
whisk roux into soup mixture until thickened.
Serves 8-10

(recipe: Carolyn-justapinch.com)

Irish Champ

2 lb. potatoes, peeled
1/2 C. finely diced scallions/chives or onions
2/3 – 1 C. milk
ground black pepper
butter or margarine

Boil potatoes until tender. Simmer scallions in
milk about 5 minutes. Mash potatoes; beat warm
milk & scallions into potatoes; season with salt &
pepper to taste. Make a ‘well’ in each serving of
potatoes, place a large lump of butter or marg.
in each well. Serves 4

(recipe: Stephen Block)

Potato Encrusted Fish

1 C. cooking oil
3 large russet potatoes, shredded
1/4 C. bread crumbs
1/2 tsp. dried thyme
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
4-6 oz. fresh or frozen white fish
(cod, haddock) 1 inch thick or more
1 C. flour
3 large eggs, beaten

reheat oven 450 degrees F.
Lightly coat a sheet pan with nonstick
spray. If using frozen fish, make sure it
is defrosted.
Mix together grated potatoes, bread-
crumbs, thyme, onion powder, salt &
pepper. In large fry pan, heat 1 C. oil on
medium-high heat. Place flour in shallow
dish; dredge fish in flour, shaking off
excess, then dip in beaten egg. Crust
fish in potato mixture, pressing to adhere.
Add crusted fish to hot oil; cook to brown
potatoes to crispness; turn over & brown
the other side; drain on paper towels. Place
browned fish on greased 9 X 13 pan; bake
5-8 minutes or until cooked through.
Serves 4

(recipe: Kathy-justapinch.com)

Veggie Baked Ziti

12 oz. dry ziti pasta, uncooked
1 T. vegetable oil
3 medium yellow summer squash*,
cut into 1/4 inch slices
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (10 oz) pkg. frozen chopped spinach,
thawed & squeezed dry
1 (24 oz) can chunky vegetable
pasta sauce (Hunt’s)
1 (10 oz) container refrigerated
2 C. shredded mozzarella, cheese,

Preheat oven 425 degrees F.
Spray 9 X 13 pan with nonstick spray.
Cook pasta accordg. to pkg. directions,
omitting salt. Heat oil in large skillet
over medium-high heat. Add squash,
salt & pepper; cook 5 minutes or until
squash is crisp-tender & starting to brown,
stirring frequently. Add spinach, cook 2
minutes or until liquid evaporates, stirring
frequently. Stir in pasta & alfredo sauces;
cook 1 minute or until hot, stirring
occasionally. Add pasta & 1 C. cheese to
vegetable mixture; mix lightly. Spoon into
prepared dish; top with remaining 1 C.
cheese. Bake 10 minute or until cheese
melts & mixture is hot. Serves 8

*If summer squash is not available, use
zucchini or bell peppers

(recipe: readyseteat.com)

Chocolate Chip Cookie Cheesecake

3 (8 oz) pkgs cream cheese, softened
3 eggs
3/4 C. sugar
1 tsp. vanilla extract
2 (16.5 oz) rolls refrigerator chocolate
chip cookie dough

Preheat oven 350 degrees F.
In a large bowl, beat together cream cheese,
eggs, sugar, and vanilla extract until well
mixed; set aside. Slice cookie dough rolls into
1/4-inch slices. Arrange slices from one roll on
bottom of a greased 9- x 13-inch glass baking dish;
press together so there are no holes in dough.
Spoon cream cheese mixture evenly over dough;
top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and
center is slightly firm. Remove from oven, let cool,
then refrigerate. Cut into slices when well chilled.

(recipe: Facebook)

Roasted Red Potatoes

4 red potatoes
1 T. olive oil
2 T. bread crumbs
1 T. grated Parmesan cheese
(your favorite seasonings: garlic powder,
onion powder, seasoned salt, dried parsley,

Preheat oven 375 degrees F.
Rinse & scrub potatoes, slice into wedges &
place in a bowl. Toss with olive oil until
coated then add remaining ingredients; toss
until evenly coated. Bake 30-40 minutes or
until desired degree of crispness, turning
wedges over halfway through baking.


Baked Paprika/Parmesan Chicken

1/2 C. grated Parmesan cheese
4 skinless, boneless chicken breast halves
2 tsp. paprika
1/4 C. flour
1/2 tsp. black pepper
1/2 tsp. salt
2 T. milk
1 egg, beaten
1/4 C. butter, melted

Preheat oven 350 degrees F.
Spray 8 X 8 pan with nonstick spray.
Combine flour, Parmesan, paprika,
salt & pepper in a bowl. In separate
bowl, whisk together egg & milk. Dip
chicken in egg, then dredge in flour
mixture; place in prepared pan & pour
melted butter evenly over chicken. Bake
1 hour 15 minutes until cheese has
browned & chicken is cooked.

(recipe: piarecipes.com)

Greek Yogurt/ PeanutButter/Cinnamon/
Honey Dip

1/2 C. plain Greek yogurt
2 T. peanut butter
dash cinnamon
1 T. honey

Combine ingredients.
Good with fresh fruit: apple, banana, or
with graham crackers

(recipe: littlecookinthebigcity)


Hope you have a great day (in spite of what the weather brings!).



PS: Apparently the Art Design teacher took the projects home and will be grading them this week. Son said teacher was impressed with our ideas; some of the other students projects were much the same: ie: the FAN concept (how many designs can you make about a ceiling fan?). Waiting (on pins & needles) to see what his final grade is on that one! (There are TWO MORE projects! Son said they are mostly drawing and paper cutting – oh, joy . . . )

Published in: on March 19, 2014 at 12:04 pm  Comments (1)  
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One CommentLeave a comment

  1. I agree with the look on the bright side–no snow! I guess we just got to hang in there because Spring is coming!!!

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