Happy Wednesday!


Finally our gutters are being installed – YAY! It’s a nice, clear Spring day – 52 degrees right now, perfect for working outside.

I waited for son to get home last night to find out what the Art Design teacher thought of our project so far; it seems we are doing just fine and, in comparison to others in the class, again it’s “Pull out all the stops – anything goes!” One student is CARVING their building out of florists foam, one is making a very futuristic building, another a pet store with a molded-in-clay Gecko on the roof – seems like we’re doing about what the instructions said. I need not worry about a few details (like: Is it OK to make the sign with the logo and name of the business FREE STANDING? The directions said it was to be placed ON the building – oh well – seems like it’s “DO WHAT YOU WANT!” so I’m going for it! I was so excited over the news that we’re on the right track that I couldn’t get my mind to shut off. Son got home around 11:45 p.m. and I was still wide awake at 3 a.m., 4 a.m. and somewhere between 4 and 5 a.m. I must have fallen asleep – only to be awakened by husband at 8 with the comment: “Remember the roofers are coming today – probably around 9” – sigh, I was now fully awake. It’s now 3:30 p.m. and I’m loggy, lethargic but can’t seem to get tired enough to actually fall asleep for a little nap. Tonight is my special needs group’s Music/Birthday night which is usually a very action-packed, fun-filled night of singing (me playing the piano), passing out birthday cupcakes to the entire group and then clean up and home. Sure hope I hold out!


Applesauce Bread

1/2 C. softened butter
1 large egg
1 1/2 tsp. baking soda
3/4 tsp. nutmeg
1 C. sugar
1 1/2 C. flour
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1 1/2 C. applesauce
1 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl, blend butter, egg &
sugar. Add flour, baking soda, spices &
salt. After it starts forming a crumbly
dough, pour in applesauce; mix together.
Spray two small loaf pans with nonstick
spray. Pour batter evenly into pans. Bake
40 minutes.

(recipe: Facebook)


Mom’s Meatballs

1 lb. ground beef
1 lb. ground pork
2 large eggs, slightly beaten
1 C. Italian breadcrumbs (or more, as needed)
1 T. fresh minced garlic
1 T. onion flakes (dried, minced onion)
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 tsp. black pepper
2 jars Heinz Home Style Savory beef grave
1/4 C. evaporated milk
1/2 tsp. dried oregano
2 T. dried parsley
1 T. olive oil
2 T. butter

Mix all ingredients together in large bowl
along with 1/2 C. beef gravy. Add more
breadcrumbs as needed for right consistency.
Shape meatballs into small-medium size; set
aside. In large skillet, heat olive oil & butter. Brown
meatballs on all sides over medium heat. Once
browned, remove & drain. Do not wash or clean
skillet. Add remaining beef gravy to skillet making
sure to scrape & stir in the pieces left on bottom.
Add meatballs to skillet; cover & simmer on Low
heat 40 minutes.
Meatballs may be served over cooked rice or
buttered noodles.

Homemade Gravy:
(In case you wanted to make your own)

1/4 C. butter
1/4 C. flour
2 C. beef broth

Melt butter in saucepan, then add flour.
Whisk about 1 minute until flour is
‘cooked’. Slowly add beef broth & whisk
often, about 8-10 minutes. Whisking is
the key to lumpless gravy.

(recipe: Facebook)

Fried Rice

3 C. cooked white rice
3 T. sesame oil
1 c. frozen peas & carrots (thawed)
1 small onion, chopped
1 tsp. minced garlic
2 eggs, slightly beaten
1/4 C. soy sauce
chopped green onions

On medium-high heat, heat oil in
large skillet or wok. Add peas/carrots,
onion & garlic; fry until tender. Lower
heat to medium-low; push mixture off
to one side of skillet, then pour beaten
eggs on other side; stir fry until scrambled.
Add rice & soy sauce & green onion; blend
all together well. Stir fry until thoroughly heated.

Note: Can also add shrimp or chicken

(recipe: Facebook)

Bacon-wrapped Cream Cheese Stuffed
Chicken Breasts
(makes one – double or triple, if desired)

1 boneless, skinless chicken breast
2 T. cream cheese
1 T. green onion, chopped
2 slices bacon, partially cooked

Preheat oven 375 degrees F.
Pound out chicken breast to about 1/4″ thick.
Mix together cream cheese & onions; spread
mixture over 1 side of chicken breast. Roll up
to conceal cream cheese. Wrap partially cooked
bacon slice around breast and secure with tooth
pick. Place on baking sheet and bake 30 minutes,
then broil about 5 minutes to crisp-up the bacon.

(recipe: Facebook)

Brussel Sprouts Gratin

2 T. unsalted butter, cut into pieces
kosher salt
1 lb. Brussel sprouts, outer leaves & stems
pinch of red pepper flakes
freshly ground black pepper
1/2 C. heavy cream
1/2 c. grated white Cheddar cheese
1/2 C. breadcrumbs

Preheat oven 400 degrees F.
Spray a 2 qt. baking dish with nonstick spray.
Bring large pot of salted water to boil; add
Brussels sprouts; cook until tender, 8-10 minutes.
Drain & coarsely chop. Transfer to prepared dish;
toss with red pepper flakes, salt & pepper, to
taste – spread out evenly on bottom of dish. Pour
cream on top, sprinkle with cheese & breadcrumbs;
dot with butter pieces. Bake until bubbly & golden
brown, about 15 minutes. Serves 6

(recipe: Food Network)


Mexican Eggs

1 (7-8 inch) tortilla
2 eggs
1 T. chopped green onion
1 T. chopped tomato
1 T. chopped green chili
1/4 C. shredded cheese (Cheddar,
MonterreyJack, etc.)
salt & sour cream, for garnish

Preheat oven 350 degrees F.
Heat tortilla until warm (20-30 seconds in
microwave). Scramble eggs. Place warm
tortilla on ungreased cookie sheet; top with
eggs, onions, tomatoes, chilies & cheese. Bake
5-10 minutes until very warm & cheese has
melted. Top with salsa & sour cream.
Serves 1

(recipe: Richard – Marys Recipe Exchange)


Ham & Cabbage Soup

2 C. ham, diced or shredded
2 T. olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 C. chicken broth (or ham broth*)
2 lb. head cabbage, cored & roughly diced
2 bay leaves
salt & pepper

In large saucepan or small stockpot, warm
oil over medium heat. Add onions; cook
stirring occasionally until translucent, about
5 minutes. Add carrots, celery & garlic; cook,
stirring occasionally, until carrots & celery are
crisp-tender, about 3 minutes. Add ham, broth,
cabbage & bay leaves; bring to boil over high
heat. Reduce to simmer, cover & cook until
cabbage is tender, 15-20 minutes. Add salt &
pepper, to taste. Remove bay leaves before
serving. Serves 10-12

How to make Ham Broth:
Combine 2 smoked ham hocks, 1
carrot, 1 celery stalk, 1 onion,
quartered, 2 bay leaves, 1 tsp.
whole peppercorns & 4 qts. water
in large stockpot. Bring to boil over
Low heat; reduce to a very gentle
simmer, cover & cook until meat falls
off ham hocks, 3-4 hours. Strain the
broth; add salt & pepper to taste. Makes
about 3 quarts

(recipe: porkbeinspired.com)


Triple Chocolate Fantasy Fudge

2 lb. white almond bark, broken into pieces
1 (4 oz) bar sweetened chocolate, broken into

1 (12 oz) pkg. semisweet chocolate chips
3 C.coarsely chopped pecans, lightly toasted

Place bark, sweetened chocolate & chocolate
chips in 2-4 qt. crockpot. Cover; cook on High
1 hour – DO NOT STIR. Turn heat to Low &
continue cooking 1 hour, stirring every 15
minutes; stir in nuts. Drop mixture by tablespoons
onto baking sheet covered with waxed paper; let
cool. Cut into pieces & store in tightly covered

*use high-quality chocolate candy bar

(recipe: Sunbeam Products, Inc.)


Double Banana Pudding Cake

1 (2 layer size) yellow cake mix
1 1/2 C. mashed ripe bananas
(about 3) divided
1/2 C. chopped walnuts
2 (3.4 oz, ea) pkgs. vanilla instant pudding mix
2 C. cold milk
1/4 C. water
2 T. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter as directed on pkg; stir in
1/2 C. bananas & nuts. Pour into 9 X 13 baking
pan sprayed with nonstick spray. Beat pudding
mixes, milk & water in medium bowl with whisk
2 minutes; stir in remaining bananas. Pour over
batter in pan; place on baking sheet. Bake 55
minutes to 1 hour or until a toothpick inserted into
center of cake comes out clean. Cool 20 minutes
(sauce will thicken slightly as it cools). Sprinkle top
with sugar & serve warm. Serves 16

(recipe: Kraft foods)

Hope you’re having a good week – enjoy the Spring weather!




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One CommentLeave a comment

  1. I am just moved a small part of one of my wood piles. Sounds like you are getting close on the project!

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