Busy Week!


Looking at my calendar for the week – looks like I’ll be traveling A LOT! Today found me riding along with my friend and leader of our special needs group; we went to pay our respects to the family of one of our ‘kids’. This ‘young lady’ was in her 40’s, severely handicapped in a wheelchair and had been going through chemotherapy for ovarian cancer; she had suffered about eight months. She was well loved and you could tell – she has a lovely family; it’s SO good to know that, even though she lived in a group home, she was WELL loved and taken care of – she will be missed.

Tomorrow I’ve decided to ‘brave it’ and get my driver’s license renewed. Normally that would not be a big thing, except it’s probably been about 7 years since I’ve had to do that and I’m pretty much expecting a WRITTEN TEST this time. (my driving record is clean – (no points) or accidents in I can’t remember when – hope I’m not jinxing myself here . . . just sayin’). I just spent time thoroughly going over the on-line booklet from our Secretary of State: “What Every Driver Should Know”, took a practice test (got 100%), so hopefully I’m ‘good to go’ (I’ll let ya know tomorrow!). Last time I remember taking one of those I missed one question – it was something about driving a truck in the mountains. Let me tell you: We DO NOT HAVE MOUNTAINS IN MICHIGAN! I know NOTHING about driving in the mountains! The lovely lady who gave me the test said: “If you were to guess – what do you think is the right answer?” I gave her my thoughts and she agreed. (note: husband says you only have to get a 70% to pass – we’ll see!). I’ve been driving since I was 17, so that’s about 47 years now; had 4 accidents in my life – three of which were caused by other people, one was an unavoidable during a freak snowstorm and I couldn’t stop. The policeman said No ticket, but I did have to report it to the insurance company – no points. (In fact, ONE of those accidents was really freaky: I was slowly approaching a red light on a 2 way road when I looked out my left side to see a car driving VERY slowly out of a party store parking lot – he drove straight into my left side! There was no where I could go – turns out he was VERY drunk, all information he gave me was false and he drove away before the cops came! Wonderful . . . .    Anyway, tomorrow’s the ‘big day’ – I’ve been avoiding it for awhile now, but Wednesday is my birthday, so I HAVE to get this done or not be able to drive! I’m curious to see how many years this next license will be for. On the renewal note, had to look up another thing that’s been bothering me: I currently have the red organ donor ‘heart’ on my license – I’ve heard (from others) that I will no longer be able to do that, being a cancer survivor. I went on line to our Secretary of State and found out that they can still use my organs IF I’ve never had a blood-born cancer – amazing! I only had radiation, and the cancer was NOT in my lymph nodes, so looks like I can still do that! I have a friend who, in his early-40’s suddenly needed a heart transplant – believe me, organ donations became front and center and made me a BIG supporter of that. You just never know who or when someone will need them after you die. My thought is: It’s my LAST gift to those who are still here – USE THEM; certainly I will not need them any more!

The craziness continues Wednesday; lunch with three of my lady friends from church, then special needs group that night. Thursday is another lunch with two other friends, Friday is my grandson all day. Looks like Saturday (so far) will be my ONLY free day – we’ll see. Looking at gas prices in our area, not so good on all the traveling. Today, Weds and Thurs will be great gas-guzzlers – not close trips, any of them. Oh well, if ya want to par-tay, guess ya have to pay the (gas) price, right? (We’re looking at almost $3.90/9 for regular) – could be higher, I didn’t look today (still at half tank).


Cheesy Sausage Pigs in a Blanket

1 oz. pkg. crescent rolls
8 sausage links
4 slices cheese

Preheat oven 375 degrees F.
Brown sausages accordg. to pkg.
directions. Unroll crescent rolls &
divide into triangles. Cut each piece
of cheese at a diagonal into two
pieces to fit the crescent roll shape;
place on roll & top with a sausage link.
Roll sausage link up in crescent roll &
place on baking sheet. Bake 12 minutes
or until browned. Makes 8

(recipe: julieseatsandtreats.com)

Chocolate Pudding Dump Cake

1 box chocolate cake mix
1 small box instant chocolate pudding
1 1/2 C. milk
1 1/2 C. chocolate chips

Preheat oven 350 degrees F.
Prepare pudding accordg. to pkg.
directions; add dry cake mix & stir
well to combine (batter will be
thick). Smooth batter into greased
8″ pan. Sprinkle chocolate chips on
top & bake 30 minutes or until
edges pull away from sides of pan.

(recipe: Mary Free-Marys Recipe
Baked Chicken Salad

2 C. chicken, cooked & diced
1 1/2 C. celery, diced
1/2 C. blanched almonds
4 C. potato chips
1/2 C. mayonnaise
1 lemon slice, peeled
1 C. cheddar cheese cubes

Preheat oven 375 degrees F.
Grease a 2 qt. casserole dish. Place
chicken & celery into dish. In a blender
chop nuts & add chicken. Put 2 C.
potato chips in blender, cover &
process 4 seconds; stir. Empty onto
waxed paper & set aside. Repeat with
remaining chips. Place remaining
ingredients into container, cover &
process until smooth; add to chicken &
mix well. Sprinkle potato chip crumbs
over top & bake 30 minutes.

(recipe: Dorie-Marys Recipe Exchange)
Picnic Fruit Salad

1 (32 oz) can pineapple tidbits, NOT
6 oz. frozen orange juice
3 1/2 oz. box instant lemon pudding mix
3 bananas, sliced
1 (32 oz) can diced pears, drained
1 (32 oz) can diced peaches, drained
1 (16 oz) can mandarin orange segments,

Strain pineapple juice from can into a bowl.
Add orange juice to bowl; mix well. Add
instant pudding & dissolve well. Gently
fold in all fruits. Refrigerate 24 hours
before serving.

(recipe: Dorie – Marys Recipe Exchange)

Garlic Butter Shrimp Scampi

8 oz. linguini or other pasta
1/4 C. olive oil
1/4 C. butter
1 lb. large shrimp, peeled/deveined
1 pkg. McCormic Garlic Butter Shrimp
Scampi seasoning mix
1 T. lemon juice

(grated Parmesan cheese, for garnish,
if desired)

Cook pasta accordg. to pkg directions;
drain well. Heat oil & butter in large
skillet over medium heat until butter
is melted. Add shrimp & seasoning
mix; cook & stir 3-4 minutes or just
until shrimp turn pink. Stir in lemon
juice. Toss with cooked pasta to coat
well. Serve with grated Parmesan,
if desired. Serves 4

(recipe: julieseatsandtreats.com)

Tortilla Pinwheel Appetizers

1 C. sour cream
1 (8 oz) pkg. cream cheese, softened
1 (4 oz) can diced green chilies, drained
1 (4 oz) can chopped black olives, drained
1 C. shredded Cheddar cheese
1/2 C. chopped green onions
1 tsp. garlic powder
1 tsp seasoned salt
8 (10 inch) flour tortillas

Mix all filling ingredients together
(except tortillas). Divide filling &
spread evenly over tortillas; roll
them up. Wrap each rolled tortilla
in plastic wrap, twisting ends.
Refrigerate several hours or over-
night. Unwrap; cut into slices. Lay
pinwheels flat on serving plate.

(recipe: julieseatsandtreats.com)

Bacon-cheeseburger Casserole

1 lb. ground beef
1 onion, chopped
1/3 C. ketchup
2 T. yellow mustard
1 C. shredded sharp Cheddar cheese
8 slices bacon, cooked/crumbled
4 C. (1/2 of 32 oz pkg) frozen
bite-sized seasoned potato nuggets

Preheat oven 400 degrees F.
Brown meat with onions in skillet;
drain grease. Stir in ketchup & mustard.
Spoon mixture into a 9″ square baking
dish sprayed with nonstick spray; top
with remaining ingredients. Bake 30-
35 minutes or until casserole is heated
through and potato nuggets are golden
brown. Serves 8, 1 C. each

NOTE: you can also add 1 chopped
tomato to cooked meat with ketchup
& mustard

(recipe: Kraft recipes)

Easy Chickekn ‘n Dumplings

2 large skinless boneless chicken breasts
cooked & shredded
6 T. butter
3/4 C. flour
1 C. vegetable stock
5 C. chicken stock
1 C. water mixed with 1 T. cornstarch
1/2 tsp. dried thyme
1/2 tsp. onion powder
3/4 tsp. ground sage
1 tsp. dried parsley
1 tsp. pepper
2 1/2 tsp. salt
1 C. frozen peas
1 1/2 C. diced carrots, canned or frozen
6 biscuits (recipe below)

Melt butter in large saucepan on medium-
high heat. Add flour, whisk well to combine &
cook for 1 minute. Add veg. stock; whisk
vigorously making sure to not leave any
clumps & mixture is smooth. Add chicken stock;
whisk vigorously. Let mixture begin to bubble, then
begin whisking constantly, making sure mixture is
smooth. Add water mixed with cornstarch; whisk
well to combine. Add seasonings, stir to combine.
Turn heat to medium; let simmer & thicken about
20-30 minutes. Add chicken, peas & carrots; stir to
combine. Prepare biscuits & bake while chicken
gravy mixture is warming.
When biscuits are cooked, split them in half – place
halves on plates & top with chicken gravy mixture.
Serves 6


2 C. flour
1 tsp. salt
1 T. sugar
3 tsp. baking powder
1/3 C. shortening (Crisco)
1 C. milk

Preheat oven 425 degrees F.
Spray a cookie sheet with nonstick
spray. Add flour, salt, sugar & baking
powder to large bowl; whisk to
combine. Cut in shortening until
crumbs form. Gently stir in milk to
combine. Turn dough out onto floured
surface & knead 15-20 times. Pat dough
down to 1 inch thick, then cut biscuits
with a biscuit cutter or a glass dipped in
flour. Place biscuits onto cookie sheet &
bake 14 minutes or until edges begin to
brown. Makes 6 biscuits.

(recipe: littlbcooks.blogspot.com)

Southwest Salsa Chicken Casserole

1 C. uncooked white rice
1 C. frozen corn kernels, thawed
1 (15 oz) can black beans, drained/rinsed
1 (16 oz) jar salsa
1 C. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. oregano
2 chicken breasts, thawed & sliced
into 3 large pieces
1 C. shredded Monterey Cheddar cheese
1/4 C. shredded cilantro
2 green onions, sliced

Preheat oven 375 degrees F.
Spray 8 X 8 baking dish with nonstick spray.
Place dry rice, beans, corn, salsa, broth &
dry seasonings in pan; stir until combined.
Push chicken pieces into mixture until
they’re slightly covered. Cover with aluminum
foil, bake 60 minutes. Remove from oven, make
sure chicken is cooked (165 degrees F) and rice
is fluffy. Sprinkle chicken with cheese; place
back in oven 5 minutes. Add sliced green onions
& cilantro on top; serve hot.

(recipe: Rhonda G-Marys Recipe Exchange)

Magic in the Middle Cookies

1 1/2 C. flour
1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. granulated sugar (plus
extra for rolling)
1/2 C. brown sugar, firmly packed
1 stick butter, softened
1/4 c. smooth peanut butter
1 tsp. vanilla
1 large egg
1 large egg yolk
3/4 C. smooth peanut butter
3/4 C. confectioners sugar

Preheat oven 375 degrees F.
Lightly grease or line with
parchment, two baking sheets.
In medium bowl, whisk together
flour, cocoa, baking soda & salt.
In another medium bowl, beat
together sugars, butter & 1/4 C.
peanut butter until light & fluffy.
Add vanilla, egg & egg yolk; beating
to combine, then stir in dry
ingredients; blend well.

In small bowl, stir together 3/4 C.
peanut butter & confectioners
sugar until smooth

With floured hands or a teaspoon
scoop, roll filling into 25 one-inch
balls. Scoop 1 T. of the dough. Make
an indentation in center with your
finger & place one of the balls into
indentation. Bring cookie dough up &
over the ball, pressing edges together
to cover the center. Roll cookie in palms
of your hand to smooth it out into a
ball. Repeat with remaining dough &
balls. Roll each rounded cookie in
granulated sugar then place on prepared
baking sheets, leaving about 2″ between
cookies. Grease the bottom of a drinking
glass and use it to flatten each cookie
to about 1/2 inch thickness. Bake 7-9
minutes or until set and you can smell
chocolate. Remove from oven & cool
on rack.

(recipe Rebecca-justapinch.com)

It’s another warm day out there, sunny & clear blue skies with big, fluffy clouds: right now it’s 87 degrees F. Glad I don’t have to go anywhere else (that I know of) today; our house is brick and stays pretty cool. Planning on getting out the knitting a little later; I actually spent the entire day yesterday KNIT-FREE! Amazing! It’s down to the two Veteran’s Hospital baby blankets (one 3/4’s done, one 1/4 th done) and knitting more baby hats for our local hospital. I’m thinking of saving the baby blankets for when I got to Log Cabin Days next weekend; since I’ll be there 7 hours Saturday and 4 hours Sunday, that will be (knitting) time well spent; might take some yarn for baby hat knitting, too (sometimes it gets boring just knitting the same thing for hours & hours).

Hope you have a LOVELY, cool and enjoyable day!




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One CommentLeave a comment

  1. You will have time to get a bit of knitting done if you don’t have too many interruptions. I know my best time for reading is when i wait for Jay at appointments. You are probably drinking in this lovely weather I know I am.

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