Rainy Day Recipes


Today is another Spring/rainy day – temperature is at 51, chilly/gloomy but I’m determined to make it a GOOD day, anyway! I have LOTS of recipes and need to get more of them out to you. Nothing much going on around here, just me frantically attempting to knit up that baby blanket. Grocery shopping, dishes, laundry all caught up, so it’s time to share recipes!


Crockpot S’Mores Fondue

6 (1.55 oz, ea.) Hershey Bars (9.3 total ounces)
1 C. heavy cream (or 1 C. evaporated milk)
2 1/2 C. mini marshmallows

(For dipping: graham crackers, marshmallows,
pretzels, bananas, cut up, strawberries, angel
food cake chunks, teddy grahams, etc.)

Break up candy bars & place in crockpot; top
with cream & marshmallows. Cover & cook on
High 30 minutes. Remove lid & stir until
marshmallows are melted & chocolate is creamy.
Turn heat to ‘warm’. Dip your favorite treats in
chocolate sauce & enjoy! Store leftovers in an
airtight container in fridge.
NOTE: This sauce is also a great topping for ice cream.

(recipe: 365daysofcrockpot.com)


Creamy Chili Dip

1 (8 oz) pkg. cream cheese,
1 can beanless chili
1 C. shredded Cheddar cheese
Frito’s Scoops

Preheat oven 375 degrees F.
Spread softened cream cheese
on bottom of a pie pan. Top
with beanless chili, spread
around. Cover with Chedda
cheese; bake until cheese is
melted. Serve with Frito’s

(recipe: Pinterest)

Monterey Chicken Tortilla Casserole

1 C. coarsely crumbled tortilla chips
2 C. cubed cooked chicken or turkey
1 (15 oz) can cream-style corn
3/4 C. (Pace) Picante sauce
1/2 C. sliced pitted ripe olives
2 oz. shredded Cheddar cheese (about 1/2 C.)
chopped green or red bell pepper
tortilla chips

Preheat oven 350 degrees F.
Layer crumbled chips, chicken, corn &
picante sauce in a 1 quart casserole dish.
Top with olives & cheese. Bake 40 minutes
or until mixture is hot & bubbling. Top
with pepper; serve with chips.

(recipe: Sandy-Marys Recipe Exchange)

Mexican Beef

1 1/2 lb. round steak, cut into bite-
sized pieces
1/4 tsp. pepper
1 T. chili powder
1 T. prepared mustard
1 onion, chopped
1 beef bouillon cube, crushed
1 (16 oz) can tomatoes, cut up
1 (16 oz.) can kidney beans, rinsed & drained

Mix meat, salt, pepper, chili powder &
mustard in crockpot. Cover with onion, crushed
bouillon cube, tomatoes; top with kidney beans.
Cover & cook on Low 6-8 hours.

(recipe: Cheryl B-slowcooker digest)


Coconut Cream Cheese Sheet Cake

1 C. butter, softened (2 sticks)
6 oz. cream cheese, softened
6 eggs
2 C. sugar
1 tsp. vanilla
2 1/4 C. cake flour or reg. flour
1/4 C. coconut milk or cream of coconut


1/2 C. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
3 C. confectioners sugar
1 C. coconut (toasted, for sprinkling on top)

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray. Cream
together butter, cream cheese & sugar. Beat in
eggs, one at a time, vanilla then mix in flour.
Spread batter into prepared pan. Bake 35-40
minutes or until wooden toothpick inserted
into center comes out clean. (NOTE: As cake
cools it will fall – that’s OK) Cool on cooling
Beat together butter, cream cheese, vanilla then
add sugar; mix until well blended. Toast coconut
in lightly sprayed skillet – keep tossing until golden.
OR- spread coconut on baking sheet & toast in
oven – make sure it does not burn. Gently remove
cake from pan; cut cooled cake into 24 squares &
top with frosting & sprinkle coconut onto frosting.
You can leave cake in pan & frost.
Keep refrigerated.

(recipe: ilovetocook1X – justapinch.com)

Spaghetti Pie

1 (7 oz) pkg. uncooked spaghetti noodles
2 eggs, beaten
1/3 C. Parmesan cheese
2 T. butter
1 lb. ground beef
1 (24 oz) jar spaghetti sauce
1 C. cottage cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Cook spaghetti accordg to pkg. directions
until almost tender; drain. Combine with
eggs, Parm. cheese & butter; mix gently.
Place mixture into a 10″ pie plate to form
a crust; top with cottage cheese. Brown
hamburger; drain & add to spaghetti sauce,
place on top of cottage cheese. Bake 20-30
minutes. Top with mozz. cheese & bake
5-10 minutes longer. Let stand 5 minutes
before cutting. Serves 4

(recipe: julieseatsandtreats.com)

30-Minute Sausage Gravy & Biscuits

1 lb. sage breakfast sausage (bulk)
4 T. unsalted butter
4 T. flour
3 C. milk
2 tsp. ground black pepper
(optional: fresh parsley, chopped)

Drop Biscuits:
2 C. flour
1/2 C. shredded Parmesan cheese
1 T. baking powder
1 T. granulated sugar
1/2 tsp. kosher salt
1 C. milk

Preheat oven 450 degrees F.
In large (10″) oven-safe skillet over medium-
high heat, cook sausage until lightly browned.
Use a slotted spoon to remove sausage from
skillet & place in a bowl. Prepare biscuit mixture:
In large bowl combine flour, cheese, baking
powder, sugar & salt; mix with fork until
combined. Add milk & stir with a fork, until
mixture comes together; set aside. Add butter
to hot skillet & whisk until melted. Sprinkle
flour over butter & whisk together; allow
mixture to bubble 2 minutes to cook out the
floury taste, whisking occasionally. Add milk &
whisk to combine, being sure to pick up any
sausage bits on bottom of skillet (which add
a lot of flavor). Bring to a bubble, about 3
minutes; mixture will start to thicken as it
cooks. Add sausage to skillet; add pepper &
stir to combine; remove from heat. Place
skillet on a cookie sheet. Add biscuits to
skillet, use a 1/4 C. scoop or a heaping
tablespoon full. Drop biscuits all around the
skillet. Bake 10-12 minutes until biscuits are
lightly browned. You may have to rotate
skillet in oven half way through cooking
time to allow for even cooking. Remove
from oven, sprinkle top with fresh chopped
parsley. Serves 6

(recipe: theslowroasteditalian-printablerecipe.

Vegetable Medley

2 T. spicy (Dijon) mustard
2 tsp. honey
2 tsp. water
1/8 tsp. salt
1/8 tsp. black pepper
3 T. margarine
1 (16 oz) pkg. frozen broccoli,
cauliflower & carrot blend

Combine mustard, honey, water,
salt & pepper in small bowl; set
aside. Melt margarine in medium
skillet over medium-high heat; add
frozen vegs & cook 3-5 minutes or
until hot. Drizzle mustard mixture
over cooked vegs; toss lightly; serve
immediately. Serves 4

(recipe: readyseteat.com)


Roasted Red Potatoes w/bacon & cheese

1/2 C. ranch salad dressing
1/2 C. finely shredded Italian Five-Cheese
blend (Kraft)
1/4 C. real bacon bits
2 lb. small red potatoes (about 9),
1 T. chopped fresh parsley

Preheat oven 350 degrees F.
Mix first 3 ingredients in large bowl;
add potatoes & toss to coat. Spoon
mixture into a 9 X 13 greased dish.
Bake 55 minutes or until potatoes
are tender, uncovering after 40
minutes. Sprinkle top with parsley.
Serves 8 (about 2/3 C. each)

(Recipe: Kraft recipes)

Grandma's Mayo Cake
2 C. flour
1/2 C. baking cocoa (powdered)
1/4 tsp. salt
1 tsp. baking soda
1 C. granulated sugar
1 C. mayonnaise
1 1/2 C. cold water
Preheat oven 350 degrees F.
Mix all ingredients together in medium
mixing bowl using elec. mixer 3 minutes.
Pour into two 8-inch greased & floured 
cake pans. Bake 20-30 minutes or until 
a toothpick inserted into centers comes 
out clean. Let cool then place on large 
plate or cake tray.

Chocolate Pudding Frosting:

1 C. water
1 C. granulated sugar
3 T. baking cocoa (powdered)
1 C. milk
3 T. cornstarch
1 T. (crisco) shortening
1 tsp. vanilla
In saucepan, combine water, sugar & cocoa. 
Bring to boil on High. In small bowl, mix milk 
& cornstarch & set aside. When mixture has 
boiled, turn heat down to medium & remove 
from heat. Stir cornstarch mix until blended 
& slowly stir in boiling mixture. Place pan 
back on stove over medium heat; add vanilla 
& shortening. Mixture will begin to thicken 
& look like chocolate pudding. When pudding 
has thickened, pour pudding mixture 
over cooled cake & serve.  Any leftovers 
should be 

(recipe: April - justapinch.com)


For some goofy reason, my site
is really messing with the size of
the fonts - sorry. I'm going to close
for now - hope you're having a


Published in: on May 15, 2014 at 9:03 am  Comments (1)  
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One CommentLeave a comment

  1. It seems I’m not the only one trying to figure out what is going on with this blog thing!!!

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