A Gloomy, Dark Wednesday


It’s now almost 11 a.m. and you’d think it was about 7 p.m. – dark, gloomy and rainy; temp. 65 degrees F. I guess we all need a little ‘gloom’ to make the sunny days look better, right? Husband is off to his “All-Class” high school reunion; he likes going and their high school has a luncheon for ALL grades graduating from that school, instead of being exclusively just one particular year (I think it’s a great idea!).

Last night was Knit/Crochet night – had two ladies come that hadn’t been in a long time (one for almost 2 years) plus another new person! We’re averaging about 16-19 people every two weeks and that’s a nice group for our space. They are now finishing up knitting/crocheting the dishcloths to be donated to the historical society (they’ll be turning them in next meeting, in 2 weeks then I’ll photo, count & deliver them). I’ve made, maybe, 6? Not a fan of using cotton yarn (don’t like the feeling OR the way it works) but since I’m the head of the group I feel I SHOULD contribute some, right?

Working on the baby blanket new pattern I mentioned last post. In case you wondered what it looks like, here’s a (partially knit) photo:


It’s a fairly easy pattern, only four rows and two of those are the same; should go pretty quickly.

Tonight is my special needs group – this will be the last night until fall for our Missionary; we have her come in once a month to teach the kids while myself and my friend who is the leader of the group have a business meeting. Since we are officially a non-profit group, we have to maintain records/meetings, etc. just in case we are ever questioned. Having her come in makes for a really quick night for the two us as leaders: come in – greet the kids, take attendance, go to the meeting, come back & help serve snack then it’s time to go home! She’s a wonderful teacher and great lady/friend; her summers are spent organizing various Bible clubs, big meetings at the State Fair and lots of other activities, hence she takes the summer off from our group. I really don’t know how she does all she does – amazing person with a ‘bigger than life’ personality!

Again, since Father’s Day is quickly approaching, here’s more recipes for ya:


Mini Cinnamon Rolls

2 cans refrigerated crescent rolls
6 T. butter, softened
1/3 C. firmly packed brown sugar
1 T. granulated sugar
1 tsp. ground cinnamon
2/3 C. powdered sugar
1 T. milk
1/4 tsp. vanilla
1/8 tsp. salt

Unroll cresc. rolls & separate each dough portion
along center perforation to form 4 rectangles;
press diagonal perforations to seal. Stir together
butter & next 3 ingredients; spread evenly over
1 side of each rectangle. Roll up, jellyroll fashion,
starting at long end. Gently cut each log into 6
(1 inch) slices. (to make slicing easy, place unbaked
rolls on baking sheet & freeze for 10 minutes).

Preheat oven 375 degrees F.
Place rolls, 1/4 inch apart, into 2 greased cake pans.
Bake 15-18 minutes or until golden. Cool 5-10
minutes. Stir together powdered sugar & remaining
ingredients; drizzle over warm rolls.

(recipe: Stacey – justapinch.com)

Deep-dish Chicken Pot Pie

1 lb. boneless, skinless chicken breasts,
cut into bite-sized pieces
1/4 C. Zesty Italian salad dressing
4 oz. cream cheese, cubed
2 T. flour
1/2 C. chicken broth
3 C. frozen mixed vegetables (peas,
carrots, corn, green beans) thawed &
1 ready-to-use refrigerated pie crust
(half of 15 oz. pkg)

Preheat oven 375 degrees F.
Cook chicken in salad dressing in large skillet
over medium heat 2 minutes. Add cream
cheese, cook & stir 3-5 minutes or until
cheese is melted. Stir in flour until blended.
Add broth & vegetables; stir. Simmer 5 minutes.
Pour into 10 inch deep dish pie plate; cover with
pie crust. Seal edge & flute crust; cut slits in
crust to permit steam to escape. Bake 30 minutes
or until golden brown. Serves 6

(recipe: Kraft foods)

Sausage, Biscuits & Gravy Casserole

1 large can flaky biscuits
1/2 lb. ground breakfast sausage
3 T. flour
1/2 tsp. salt
1/2 tsp. ground black pepper
2 1/2 C. milk

Preheat oven 400 degrees F.
Spray a 7 X 10″ casserole dish with non-
stick cooking spray. Cut biscuits into quarters.
Lay half of biscuit quarters into prepared dish.
Place in oven & bake 10 minutes; remove from
oven. In a heavy skillet, cook breakfast sausage
over medium-high heat, breaking into chunks
with spatula, until fully cooked. Sprinkle cooked
sausage with flour & stir until completely
absorbed. Reduce heat to medium; cook flour/
sausage mixture 3-5 minutes while stirring
frequently. Add milk, a little at a time, while
stirring. Add salt & pepper; stir frequently until
mixture comes to a slight boil. If mixture
becomes too thick, add a little more milk. The
gravy should be thickened, but not extremely
thick, it should still be runny. Pour gravy on top
of cooked biscuits in dish. Layer remaining
uncooked biscuit quarters over gravy. Place
casserole dish on a baking sheet & bake 25
minutes or until golden brown. Serve
immediately. Serves 8

(recipe: Richard Lee Holbert-Marys Recipe
Crockpot Peach Dump Cake

1 (14 oz) can peaches
1 yellow cake mix
1 C. butter, melted

Add peaches & juice to crockpot.
Sprinkle dry cake mix over peaches
as evenly as possible. Pour melted
butter over cake mix (evenly as
possible). Cook, on High, 2 hours.

(recipe: crockpot ladies)

Peanut Butter Haystacks

1/2 c. white or semi-sweet
chocolate morsels
1/4 c. creamy peanut butter
1 C. Chow Mein noodles
1/2 c. miniature marshmallows

Place morsels & peanut butter in
large microwaveable container.
Microwave on High 1 minute or
until almost melted, stirring after
45 seconds; stir until smooth.
Add chow mein noodles &
marshmallows; stir until well
coated. Drop mixture by
spoonfuls onto waxed paper-
lined plate. Cool in freezer 10
minutes or until firm. Store
leftovers in refrigerator.
Makes 12 servings (1 haystack

(recipe: readyseteat!)

Roasted Garlic Twice-baked Potatoes

1 head garlic
1 tsp. oil
4 large baking potatoes (2 1/2 lb)
1 C. sour cream
1/2 lb (8 oz) Velveeta, cut into 1/2″ cubes,
1/4 C. grated Parmesan cheese
4 slices bacon, cooked & crumbled

Preheat oven 400 degrees F.
Cut thin slice off  top of garlic; discard top. Place
garlic on sheet of foil; drizzle top with oil; wrap
loosely with foil. Prick potatoes in several
places with fork; bake potatoes & garlic in oven
1 hour. Reduce oven temp. to 350 degrees F.
Cut small slice off both ends of each potato. Cut
potatoes crosswise in half; scoop out centers,
leaving 1/8″ thick shells. Place potato flesh in
medium bowl & mash. Squeeze garlic out of
papery shell into bowl with potatoes. Add
sour cream, 3/4 of Velveeta & Parmesan; beat
until fluffy then spoon into shells, mounding
filling as necessary. Place in shallow baking
pan & bake 30 minutes. Top with remaining
Velveeta & bake another 5 minutes or until
cheese is melted. Sprinkle tops with bacon.
Serves 8

(recipe: Kraft foods)

Easy Appetizer Bites

9 oz. sliced ham & turkey
5 ‘bread ‘n butter’ pickle
sandwich slices, cut lengthwise
in half
1 (8 oz) tub Kraft Garden Vegetable
Cream Cheese spread

Pat meat & pickle slices dry with
paper towel. Spread each meat
slice with 1 T. cream cheese spread;
top with 1 pickle slice & roll up.*
Wrap tightly in plastic wrap &
refrigerate 1 hour. Cut each roll-up
into 4 pieces to serve, secured with
toothpicks. Makes 12

*NOTE: you will have 1 pickle slice

(recipe: Kraft foods)

Strawberry-Jalapeno Salsa

1/3 C. zesty Italian salad dressing
1/2 C. fresh cilantro, divided
1 jalapeno pepper, finely chopped,
4 C. fresh strawberries, finely chopped
1 navel orange, sectioned, chopped
1/4 c. finely chopped onions

Blend salad dressing, 1/4 C. cilantro &
half the peppers in a blender until
smooth. Chop remaining cilantro &
place in medium bowl. Add fruit,
onions, remaining peppers & dressing
mixture; mix lightly. Makes 4 C. or
32 servings, 2 T. each

Can be served with baked tortilla chips,
or spooned over (8 oz) pkg. cream cheese.
Also can be spooned over hot, cooked
fish or chicken.

(recipe: Kraft foods)
Happy Hubby Pot Roast

1 (3-4 lb) boneless beef chuck
salt & pepper, to taste
2 T. olive oil
1 lb. baby carrots
3 stalks celery, chopped into
large pieces
1 onion, sliced
1/2 C. balsamic vinegar
1 C. tomato juice
1 (14.5 oz) can beef broth
3 garlic cloves, minced
1 tsp. dried thyme
1/2 tsp. ground sage
2 bay leaves
3 T. corn starch
3 T. cold water

In large saucepan over medium-
high heat, heat oil. Place roast in
pan & sear on all sides; remove
from pan & place in crockpot
sprayed with nonstick spray. Cover
roast with carrots, onions & celery.
In a bowl, mix balsamic vinegar, tomato
juice, beef broth, garlic, thyme & sage;
pour over roast. Place bay leaves on top
& cover with lid. Cook on Low at least
9-10 hours (or on High 6-7 hours, but
poster recommends the Low & slow
When done cooking, remove roast &
vegetables; keep warm. Skim fat off
liquid & pour liquid into a saucepan. In
a small bowl, mix cornstarch & water; pour
into saucepan & mix well. Heat over
medium-high heat until starts to boil;
cook about 2 minutes until it starts to
thicken. Serve with roast & vegetables.

(recipe: sixsistersstuff.com)
No-Bake Banana Split Cake

2 C. graham cracker crumbs
1/2 C. unsalted butter, melted

Cream Cheese Layer:
12 oz cream cheese, room temp.
1/4 C. granulated sugar
8 oz. Cool Whip

Fruit & toppings:
3-4 bananas, sliced
1 (20 oz) can crushed pineapple,
well drained
16 oz. strawberries, hulled & sliced
8 oz Cool Whip
1/2 C. walnuts, chopped
chocolate syrup
maraschino cherries

Grease 9 X 13 pan; set aside.
In medium bowl, combine graham
cracker crumbs & melted butter,
stirring until all crumbs are evenly
moistened. Dump crumbs into
prepared pan & press into even
layer. Refrigerate.
In medium bowl, mix together
cream cheese & sugar on medium
speed with elec. mixer until light &
fluffy, about 3 minutes. Using a
rubber spatula, fold in Cool Whip
until thoroughly combined. Spread
cream cheese mixture on top of
graham cracker crust.
Arrange banana slices in single layer
on top of cream cheese filling, top
with an even layer of crushed
pineapple, then an even layer of
sliced strawberries. Cover with
Cool Whip, smoothing top. Sprinkle
with chopped walnuts then drizzle
with chocolate syrup & top with
maraschino cherries. Refrigerate
for at least 4 hours, or overnight.
Serves 12-16

(recipe: browneyedbaker.com)

Well, that’s about it for today, I’m sure, by
the weekend there will be more “Man-pleasing”
recipes coming. Hope you have a good, relaxing




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One CommentLeave a comment

  1. We really needed this rain –could even use more so I don’t mind the gloomy part. I am really fascinated with that knit pattern but it will take a little time to get the courage up to do it.

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