So Much for the Weather Forecast!


Husband informed me last night that there was to be NO RAIN all week – just nice, warm weather. I got up today and it looked pretty gloomy & grey out there; a bit later I looked on the garage roof and informed husband: “That NO RAIN you mentioned is making the garage roof all wet!” Today was my ‘get out and do errands’ day (I sort of procrastinated yesterday); trip to library, KMart and grocery store – just light sprinkling for library & KMart but upon arrival at grocery store it began to rain a little harder (took my umbrella in with me – good thing, as it was POURING when I came out.). Even WITH umbrella my blouse was SOAKED attempting to load groceries in the car. Our local store had a special on 2 liters of Mountain Dew (the drink of choice for my husband) – it was 5 for $5.00 – I asked if there was any ‘limit’ and answer: No! YAY! I bought 11 (one was Vernors – that was also $1.00 a bottle – Vernors was for ME!) KMart had a special on 500 sheets of printer paper for $3.00 – that’s REALLY GOOD! I try, whenever possible, to get it when it’s cheap, as I go through quite a bit when doing the newsletter for my special needs group. Office Max thinks they have a ‘sale’ when they offer it for $5.00 a package – THREE DOLLARS is the lowest I’ve EVER seen! (bought 4 pkgs 0r 2,000 sheets!).

Today is the pick up date for husband to drive to airport & get our oldest son & grandson from their vacation in South Carolina. I looked at gas prices while out and was pleasantly surprised to see $3.72/9 ! That’s the lowest it’s been around here in a LONG time! (Oh, our weather has been updated to RAIN ALL WEEK now – sigh).


Quickest Peach Cobbler

2 (15 oz, ea) cans yellow cling peaches in
heavy syrup, drained
1/3 C. granulated sugar
1 T. cornstarch
1 tsp. cinnamon
pinch nutmeg
2 T. lemon juice
2 T. water
1 can refrigerated biscuits (with
at least 4 biscuits in it)
extra T. sugar for sprinkling on top
dash cinnamon (for topping)

Sides/toppings: heavy cream, whipping
cream, Cool Whip or vanilla ice cream.

Preheat oven 350 degrees F.
In small saucepan over medium heat,
combine sugar, water, cinnamon, nutmeg,
& cornstarch; stir constantly & turn up
heat a little. Once starts bubbling (about
1 minute), add lemon juice & drained
peaches. Keep stirring & break up
peaches with spoon. Continue stirring
about 3 minutes or until it bubbles,
one minute more. Place mixture into
into small, ungreased blass baking dish.
(6″ X 6″ works well) – leaving about 1
inch from top for biscuit topping. Open
biscuits & tear off 1″ chunks; place on top
of peach mixture in pan. Use as much or
as little as you like. (you can leave spaces
between dough – they will fill in). Sprinkle
dough with sugar (if desired) and a little
cinnamon. Bake 25 minutes (using 4 biscuits)
If using more, increase cooking time by
2-3 minutes for each two biscuits you use,
up to 30 minutes for a full can of 8 biscuits.
Remove from oven & serve, topping with
above suggestions. Serves 5

(recipe: Mary Free-Marys Recipe Exchange)

Preacher’s Macaroni Casserole

1 lb ground beef
2 stalks celery, finely diced
2 large onions, finely diced
1 can cream of mushroom soup
1 can tomato soup
1 1/4 C. water
1 tsp. chili powder
1/2 tsp. Lawry’s seasoning salt
1/2 tsp. garlic powder
8 oz. box macaroni noodles,
cooked until al dente/drained

shredded cheese (poster notes:
they use a combination sharp
Cheddar & mozzarella)

Preheat oven 350 degrees F.
Brown ground beef with onions &
celery; drain. Add both soups, water,
chili powder, Lawry’s, garlic powder &
cook over Low heat 20 minutes, stirring
occasionally. While sauce is simmering,
boil macaroni until 2 minutes LESS
than lowest cooking time on box.
Spray a 9 X 13 pan with nonstick spray.
After sauce has cooked 20 minutes; drain
macaroni, combine all ingredients &
pour into prepared dish. Bake 10 minutes;
remove from oven & stir, sprinkle top with
cheese & place back in oven 10 more
minutes or until cheese is melted &
casserole is bubbly.


Cream Cheese/Ro*Tel Tomato Dip

11 or 12 oz. cream cheese, softened
1 can diced Ro*Tel tomatoes,
drained thoroughly
1 lb. ground sausage

Chips/crackers/ for dipping

Mix cream cheese & drained tomatoes
together in crockpot. Brown sausage in
a skillet & crumble; drain. Stir meat into
crockpot. Heat thoroughly, stirring
frequently. Serve with chips/crackers.
Serves 15-20

Tennessee Waltzing Chicken

(LOVE the name!)

1 broiler/fryer chicken, cut into parts
1/2 C. flour
2 tsp. Accent (seasoning)
1 tsp. salt
1 tsp. paprika
1 tsp. poutry seasoning
3/4 C. vegetable oil
1/2 C. ketchup
1/4 C. orange juice
1 T. honey
1 tsp. prepared mustard
1 tsp. dry mustard

Preheat oven 350 degrees F.
In brown paper bag, mix together flour,
Accent, salt, paprika & poultry seasoning.
Add chicken; shake to coat. Heat oil in
frying pan over medium heat; brown
chicken on all sides. In small saucepan,
stir together catsup, orange juice, honey,
prepared mustard & dry mustard. Simmer,
stirring occasionally, about 5 minutes. Place
chicken in a single layer, skin side up in a
large shallow baking dish. Spoon sauce over
chicken & bake 20 minutes uncovered. Spoon
on remaining sauce & bake 20 minutes
longer or until fork can be inserted with ease.
Makes 4 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Bacon/Onion/Cheese-stuffed Burgers

1 1/2 lb. ground beef
1 clove garlic, minced
1 tsp. hot sauce
salt & freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 C. grated sharp Cheddar cheese
4 burger buns
lettuce, tomato, pickles for garnish

Preheat grill to medium
In bowl, combine beef, garlic, hot sauce,
salt & pepper (to taste). Be careful not
to over mix. Heat skillet over medium
heat & fry bacon until crispy; remove to
paper towel-lined plate to drain. Form
beef into 8 thin patties, about 1/2″ thick;
set aside. Saute onions in bacon fat until
tender, 5 minutes. Place onions & bacon in
a bowl with cheese. Form a spoonful of
bacon/cheese mixture into a ball, then place
in centers of 4 patties. Top each patty with
another patty & seal edges. Grill burgers
over medium-high heat, turning once
to desired doneness, about 4 minutes per
side for medium. Serve on buns with garnishes.
Makes 4

Skillet method: Form burgers & sear in a
skillet over medium-high heat 4 minutes per

(recipe: Rhonda G-Marys Recipe Exchange)


Green Beans, Chicken & Potatoes
(one pot meal)

4 medium potatoes, cut up
2 C. fresh green beans, cut up
1 lb. chicken breasts
1/2 C. butter
1 pkg. Italian salad dressing mix

Preheat oven 350 degrees F.
In a greased 9 X 13 pan (or larger) line

length-wise, one side of pan, with green
beans; line opposite (long side) of pan with
potatoes. Line chicken breasts down center.
Cut butter into chunks & lay over green beans,
chicken & potatoes. Sprinkle dry
Italian salad dressing mix over entire pan.
Cover with foil & bake 1 hour. Serves 4


Tangy Watermelon Salad

14 C. watermelon, cubed
1 red onion, halved & thinly sliced
1 C. green onions, chopped
3/4 C. orange juice
5 T. red wine vinegar
2 T. Plus 1 1/2 tsp. honey
1 T. green pepper, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dry mustard
3/4 C. oil

In large bowl, combine watermelon & onion;
set aside. In small bowl, combine orange
juice, vinegar, honey, green pepper &
seasonings; slowly whisk in oil; pour over
watermelon mixture; toss gently. Cover &
refrigerate at least 2 hours. Serve with
slotted spoon. Makes about 10 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Cashew Cole Slaw

1/3 C. sugar
2 C. Miracle Whip salad dressing
1/2 head cauliflower, cut up
1 bag coleslaw
1 C. cashews
(bacos – or cooked, crumbled bacon)

Mix sugar & Miracle Whip; add
coleslaw & cauliflower. Just before
serving mix in cashews & bacos –
or real bacon.



Apricot Carrots

1 lb. carrots, sliced
1/4 C. apricot preserves
1 T. butter
1 tsp. lemon juice
1/4 tsp. grated orange peel
1/8 tsp. ground nutmeg

Place carrots in saucepan with enough
water to cover; bring to boil. Cover &
cook 8 minutes or until crisp-tender;
drain. Add remaining ingredients; cook
& stir over medium heat 3 minutes or
until preserves are melted & carrots are
cooked. Serves 4

(recipe: Rhonda G-Marys Recipe

Machaca Beef

1 1/2 lb. beef roast
1 large onion, sliced
4 oz. can chopped green chiles
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. seasoning salt
1/2 tsp. ground black pepper
1 C. salsa

Combine all ingredients (except salsa)
in crockpot. Add just enough water to
cover. Cover & cook on Low 10-12 hours
or until beef is tender. Drain & reserve
liquid. Shred beef using two forks to pull
it apart. Combine beef, salsa & enough of
reserved liquid to make desired consistency.

Use as filling for burritos, chalupas, quesadillas,
or tacos Serves 12

(recipe: Peg-Slowcooker digest)

Crockpot Tapioca Pudding

2 quarts 2% milk
1 C. tapioca or rice (small pearl
1 1/2 C. sugar

Mix & cook above ingredients in
crockpot on High 3 hours; stir
about every 20 minutes.

4 eggs
2 tsp. vanilla

Beat eggs & vanilla in separate bowl.
(After 3 hours cooking) spoon some
hot tapioca into beaten egg mixture
while constantly stirring until egg
mixture is warm to touch. Slowly
pour this mixture into hot tapioca in
crockpot; stir well. Let mixture cook
in crockpot another 20 minutes, stirring
every 5-10 minutes. Serve warm or
cold (or with cinnamon sprinkled on

(recipe from a friend)

On the knitting scene – I have about 8 more baby
hats to finish then will be able to deliver another
100 hats (bringing the total, ever, to 500 hats).
Mind you – I didn’t make them all, I had help from
my friends!

Finally got word from the Detroit Veteran’s
Hospital person in charge of their Baby Shower –
it seems a gentleman who was very close with
most of the people there at the Vet’s recently
died and his passing deeply affected those who
usually arrange this event. They have decided,
instead of a shower, they will be putting together
individual ‘goodie bags’ for each person and
hand delivering them. They are still happy to
receive our blankets and I’m trying to coordinate
the ‘pick up’ date for them; sometime mid-

Well, I’m hoping the rain won’t keep my ladies
from coming to Knit/Crochet night tonight –
I don’t know about them, but I really look
forward to seeing them and all their ‘creations’.

Enjoy your day!




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2 CommentsLeave a comment

  1. Yes the rain has been playing havoc with Brandy. It is Sorm Shirt and Momma hold me time.

  2. garcinia camboja

    So Much for the Weather Forecast! | Pammie’s Place

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