Look what I woke up to!



Typical Michigan!

Yesterday it was almost 70 degrees F, today it’s 24 and you see what’s all around! The good thing is: the ground was still warm from yesterday, so all the driveways & roads are CLEAR! I think it’s funny seeing my Spring wreath (in the car photo above) covered in snow. Oh well – we who have lived here for many years knew it was a probability – I’m guessing about 2-3 inches, total. I’ve read on Facebook that this was the all-time snowiest winter in Michigan – ever! (I remember my son mentioning that if we got any more snow this year it would make the record – and here we go! Yay . . . oh, goodie…  Saw this next picture on Facebook and thought it fit:


My oldest son came over today to say that we (in Michigan) DID break the all-time record for snowiest winter EVER! I guess they measure ‘snow fall’ from June to June and came up with this):


Wow – that’s a LOT of SNOW!

Other than the snow, not much new around here. Guess it’s time to share more holiday recipes, right?


Butter Rolls

2 C. flour
1/2 tsp. salt
1 C. (2 sticks) butter, cold
1/2 C. cold water
3/4 C. (1 1/2 sticks) butter,
1/4 C. granulated sugar
1 tsp. cinnamon
2 C. milk
2/3 C. granulated sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease a 7 X 11 baking dish. In a large
bowl, mix flour & salt. Using a pastry
cutter, cut in cold butter to make
coarse crumbs; add 1/2 C. water & stir.
Use your hands to press dough
together. Place dough in refrigerator
10 minutes to make it easier to work with.
Generously sprinkle your work surface with
flour. Roll dough out into a 12 X 10″ rectangle.
Spread softened butter evenly over dough.
Sprinkle with 1/4 C. sugar & cinnamon. Roll
up dough, jelly-roll style. Cut into 12 even
slices & place in prepared dish. In a small
saucepan, heat milk & remaining sugar just
until it begins to boil. Remove from heat;
stir in vanilla. Pour this mixture all over the
rolls. Bake until browned, 30-40 minutes.
Makes 12 rolls.
(recipe: bunsinmyoven.com)

Spring Vegetables Au Gratin

1/2 lb. (8 oz) Velveeta, cut into 1/2″
3/4 C. milk
1 tsp. dry mustard
1 tsp. dried thyme
dash black pepper
5 C. assorted fresh vegetables (baby
carrots, trimmed green beans, pearl
onions, red pepper strips, trimmed
sugar snap peas)
1/3 C. dry bread crumbs

Preheat oven 350 degrees F.
Combine Velveeta, milk & seasonings in
large microwaveable bowl. Microwave on
High 6 minutes, stirring after 3 minutes; set
aside. Combine vegetables in 11″ X 7″ baking
dish sprayed with nonstick spray. Add Velveeta
mixture; toss to coat. Sprinkle top with bread
crumbs. Bake 40 minutes or until vegetables are
crisp-tender. Serves 10 (1/2 C. each

(recipe: Kraft foods)

Roasted Red Pepper/Basil Puffs

1 T. olive oil
1 medium onion, chopped (about 1/2 C.)
1 clove garlic, minced
1 (12 oz) jar roasted red peppers, drained
& chopped
1 t. chopped fresh basil or 1 tsp. dried, crushed
1/2 C. shredded Monterrey Jack cheese
1/4 C. toasted pine nuts (optional)
1 (17.3 oz) pkg. Pepperidge Farm Puff Pastry
Sheets, thawed
1 egg, beaten

Preheat oven 375 degrees F.
Lightly grease 24 muffin cups. Heat oil in
10 inch skillet over medium-high heat; add
onion & garlic; cook until onion is tender,
stirring occasionally. Stir in peppers & basil;
cook 2 minutes. Remove skillet from heat;
stir in cheese & pine nuts. Unfold 1 pastry
sheet onto lightly floured surface. Roll sheet
into a 9 X 12″ rectangle; cut into 12 (3″) squares.
Repeat with remaining sheet, making 24 sheets
in all. Spoon about 1 1/2 T. pepper mixture into
center of each square. Brush edges of squares
with egg. Fold corners to the center over the
filling, twist tightly to seal and fan out the
corners. Place filled puffs into muffin pan. Brush
puffs with egg. Bake 20 minutes or until the puffs
are golden brown. Let cool in pans on wire rack
10 minutes. Makes 24

(recipe: recipelion.com)

Blender Souffle

8 oz. sharp Cheddar cheese, cut into
cubes (or use shredded)
1 tsp. salt
10 slices bread, buttered & cubed
4 eggs
2 C. milk
1/2 tsp. dry mustard

Preheat oven 350 degrees F.
Combine all ingredients in blender;
blend on High speed until thoroughly
mixed. Pour into greased 1 1/2 qt.
casserole dish. Bake 1 hour. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Apricot (or Peach) Crumble Cake

1 (8 oz) pkg. cream cheese, softened
1/2 C. margarine
1 1/4 C. granulated sugar
1/4 C. milk
2 eggs
1 tsp. vanilla
1 3/4 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 (10 oz) jar apricot or peach preserves
2 C. flaked coconut
2/3 C. packed brown sugar
1 tsp. cinnamon
1/3 C. margarine, melted

Preheat oven 350 degrees F.
Combine cream cheese, margarine &
gran. sugar, mixing at medium speed with
elec. mixer until well blended. Gradually
add milk, mixing well after each addition.
Blend in eggs & vanilla; add combined dry
ingredients to cream cheese mixture; mix
well. Pour half of batter into greased &
floured 9 X 13 pan. Dot with preserves.
Cover with remaining batter. Bake 35-40
minutes or until wooden toothpick inserted
into center comes out clean.
Combine coconut, brown sugar, cinnamon &
margarine; mix well & spread onto cake. Broil
3-5 minutes or until golden brown. Serves 16

(recipe: Rhonda G-Marys Recipe Exchange)

Macaroni Salad
(Paula Dean)

2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced green bell pepper
2 tablespoons diced green onions
1 tablespoon chopped pimento
1 cup mayonnaise
1 teaspoon lemon pepper
1 teaspoon House Seasoning, recipe follows
1 tablespoon prepared yellow mustard
Salt and freshly cracked black pepper

House Seasoning:

1 cup salt
1/4 cup garlic powder
1/4 cup black pepper

Mix ingredients together in a large bowl.
Cover & refrigerate until ready to serve.
Serves 4-6

Grilled Herb Parmesan Asparagus

1 bunch asparagus
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
1/2 teaspoon sea salt
1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh savory
3 tablespoons grated Parmesan

Combine asparagus, olive oil, pepper, salt,
thyme, and savory in a resealable bag; shake until
well-coated; let the asparagus sit in the spice
bag for 10 to 15 minutes while heating up the
grill.Heat grill to medium; lay the asparagus in
a single layer across the grates; cook, turning often,
until desired tenderness (10 to 15 minutes on
direct heat). Remove from grill and immediately
top with Parmesan. Let cool 5 to 10 minutes before
eating because it will be awfully hot.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Scalloped Potatoes

6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked – diced
2 C. shredded Cheddar cheese
1 (10 1/2 oz) can cream of chicken soup

Place half of sliced potatoes in bottom of
crockpot. Top with half onions/cheese/bacon.
Repeat layers in order, top with soup. Cook
on Low 8-10 hours.

(recipe: Ron & Jean – Marys Recipe Exchange)

Spinach & Ricotta Dumplings

kosher salt
1 (10 oz) pkg. frozen chopped spinach,
thawed & squeezed dry
1 1/2 C. ricotta cheese
1 C. grated Parmesan cheese
6 T. flour (plus more for rolling)
2 large eggs
freshly ground black pepper
pinch of freshly grated nutmeg
2 C. prepared marinara sauce
2 T. unsalted butter, cut into pieces
crusty bread, for serving

Bring large, wide pot of salted water to
a simmer. Put spinach in a large bowl &
separate it with your hands. Add ricotta,
3/4 C. Parmesan, flour, eggs, 3/4 tsp. salt,
1/4 tsp. pepper & nutmeg. Mix using a
fork to form a slightly sticky dough. Spread
some flour on a plate. Scoop out heaping
tablespoons of spinach-ricotta mixture &
roll into about 24 loose balls, using floured
hands. Gently roll balls in the flour. Bring
marinara sauce to a simmer in a large
skillet over medium heat; whisk in butter.
Gently lower the dumplings into simmering
water & cook until they rise to the surface and
are firm, about 5 minutes. Remove dumplings
using a slotted spoon, letting water drain off,
& add to marinara sauce. Gently toss to coat,
then transfer to plates. Sprinkle with remaining
1/4 C. Parmesan. Serve with bread. Serves 4

(recipe: Food Network)

Pecan Pie Cupcakes

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven 350 degrees.
In medium bowl, combine all ingredients;
mix well. Spray miniature muffin tin with
non-stick cooking spray; fill each 3/4 full*.
Bake approx 18 minutes.

NOTE: Generously spray your pan with
cooking spray with flour. Once they come out
of the oven let them cool for one minute then
flip them out onto a cooling rack. If they cool
in the pan they’ll have to be chiseled out.
*Also don’t fill the pan to the very top, they
will overflow if you do.

(recipe: Facebook)

Shrimp Butter

4 (8 oz, ea) cans tiny shrimp
1/2 C. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 tsp. mayonnaise
1 tsp. lemon juice
4 green onions, chopped
dash garlic powder
dash salt & black pepper, to taste

Drain & rinse shrimp; combine all
ingredients. Mix well. Serve with
crackers. Keeps up to 2 weeks.

(recipe: Rhonda G. Marys Recipe

Parmesan Crusted Potatoes

3 small-medium baking potatoes,
halved lengthwise
2 1/2 T. olive oil
1/3 C. grated Parmesan cheese
1/2 tsp. kosher or sea salt
few grinds of pepper mill
chives, chopped (optional)

Preheat oven 400 degrees F.
Coat bottom of 9 X 9 baking dish with
olive oil; evenly distribute grated
Parmesan over oil, then sprinkle with
salt & pepper. Place potato halves, cut
sides down, on top of cheese mixture.
Bake 45-50 minutes or until potatoes are
very tender when pierced with tip of a
knife. Cool 5 minutes before serving.
Remove to platter, top with chopped

(recipe: Facebook)

Lemon Bliss BROWNIES

1/2 C. unsalted butter, softened
3/4 C. flour
2 eggs, large
2 T. lemon zest
2 T. lemon juice
3/4 C. granulated sugar
1/4 tsp. sea salt

For the tart lemon glaze:
4 T. lemon juice
8 tsp. lemon zest
1 rounded cup powdered sugar

Preheat oven 350 degrees.
Grease an inch baking dish with butter;set aside.
Zest and juice two lemons and set aside.In bowl of an
electric mixture fitted with the paddle attachment,
beat flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest,
and lemon juice until combined; pour into flour mixture
and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins; should turn
golden around the edges. Allow to cool completely before
glazing. Do not overbake, or the bars will dry. Filter the
powdered sugar and whisk with lemon zest and juice.
Spread 1/2 the glaze over the brownies with a rubber
spatula and let glaze set.Spread 1/2 the glaze over the
bars, and let it set (not harden like most). Cut into bars
and serve.

(recipe: facebook)

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits
4 green onions
1 cup shredded extra sharp cheddar cheese
cooked center cut bacon or cooked sausage

Preheat oven 350 degrees F.
Mix eggs & milk in a large bowl. Cut each biscuit into
fours and add it to the bowl. Do this before cooking
the bacon or cut up the scallions; it gives the biscuits
some time to really soak in the eggs. Cut up scallions,
shred cheese, cook and break up bacon or sausage, then
add everything to the bowl. Mix it all up and pour into
pan. Bake 25 minutes (make sure it isn’t runny)

(recipe from Rocking Lion)


Granted, these are not ALL Easter-type recipes, but I still have a large batch to go through, so am hoping to be able to post Easter-type recipes all week – we’ll see.

Tonight is Knit/Crochet night with my ladies and I’m hauling in the big garbage bag of free yarn and the shoe box full of various needles – sure hope it all disappears! I was able to give some away Sunday evening after church to a friend who knits baby hats for me. I told her: “Take what you want-it doesn’t have to be baby yarn – just grab what you like!” She only took a very small amount – sigh. Like I said before, what doesn’t go at the group goes to the Senior Center – hopefully they can either USE the stuff, or put it in their Spring Rummage Sale (remembering we still have another HUGE batch of ‘stuff’ coming from my friend’s son).

Today is also TAX DAY – hope you came out ‘on top’ –

Big hugs;



Published in: on April 15, 2014 at 9:22 am  Comments (4)  

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4 CommentsLeave a comment

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