Home Again (Yawn), Home Again – Jiggety-Jig!

Let’s see – where do I start? Last night the road crews were out in force again but THIS TIME I happened to look out the front window (around 2 a.m.) to see that they were about to render our driveway AND our connecting neighbor’s INACCESSIBLE!Big HUGE front loader scooping up (estimated by me) about 7 foot X 4 foot slabs of cement and dumping them into a really BIG dump truck. Right when I looked out they had TWO MORE to go and our driveway would NOT be able to be used, AND our neighbor’s, too. I got husband to quick go out and talk to the workers. They said they were assured that ALL homes on our street had been informed of this work (NOT OURS!) and it was a “Good to go!” Yeah, right – I’m going to OK you completely blocking us in/out? NOT! They agreed to leave our neighbor’s open, and went on their way. Right after that we get a phone call from youngest: His tire is flat, can we drive the air pump to him? (this is around 2: 30 a.m.) – husband goes to do that; I attempt to go to sleep. About 45 minutes later husband calls to tell me that the tire has a finger-sized hole and he’s coming home to pick up the extra truck tire and rim (did he REALLY need to call me?) Let’s just say – all in all, I got MAYBE 2 hours sleep ALL NIGHT! Today, 1 p.m. was a funeral for a friend who used to work with another special needs group. What would usually take me 15-20 minutes took 45 – I was 4 minutes from being late – sigh. Get there, all settled in and then learn that the newspaper was wrong: they were allowing an HOUR for visitation BEFORE the actual funeral! GREAT! It was a nice service, left there & stopped at the library, then on my way home – via a side street, one wrong turn (I know – how do you WRONG TURN going to your house?) Let’s just say I couldn’t exactly figure out how to turn onto the tiny little access of barrels they’d made for the 2 lane highway, so I drove on/did a turn around in a church parking lot and came the other way home. I’M HOME NOW – YAY!!! What a mess! Belowis a photo of last night’s ‘fun’ – hopefully you can see the size of the CRATERS were the slabs of cement were. (By 6 a.m. they were out there filling each one with new cement – the workers told my husband we would be able to drive on it by MONDAY! Sigh).


Big, dark squares are the missing cement (one left/one far right. The open space between them is where our driveway is (shot this through front window)


Gas prices are still staying on the low end: $3.54/9 – YAY!

Weather-wise, it’s overcast, 70 degrees F.
and looks like it’s about to rain.


Zucchini Italiano Casserole

3-4 medium zucchini, unpeeled,
cut into 1/4″ slices
1 small onion, thinly sliced &
separated into rings
3 T. olive oil
2 cloves garlic, minced
1-2 tsp. Kosher salt
2 tsp. fresh basil (or less, if
2 T. parsley
dash fresh ground black pepper
2 ripe tomatoes, peeled/sliced
1 C. cracker crumbs
4 T. melted butter
1/2 C. freshly grated Parmesan
1/2 C. grated Mozzarella cheese
1/4 C. sliced scallions, green &
white parts

Mix all ingredients, except crackers,
butter, cheeses, scallions & tomatoes
in crockpot; stir thoroughly. Cover &
cook on Low 5-7 hours. Before
serving, pour mixture into an oven-
proof casserole dish. Place a layer of
sliced tomatoes on top. Mix melted
butter & cracker crumbs together;
spread on top of tomatoes. Sprinkle
both cheeses on top of crumbs & place
under broiler until cheese is melted &
topping is golden brown. Sprinkle
sliced scallions on top right before
serving. Serves 6-8

(recipe: wildernesswife.como)


Avocado/Tomato/Mozzarella Salad

1 box elbow pasta
2 C. plum tomatoes, diced
3 C. diced avocado
2 1/2 C. fresh mozzarella cheese, cubed
salt, to taste
black pepper, ground, to taste
1/2 C. fresh torn basil leaves
1/3 C. olive oil

Combine tomatoes, avocado, mozzarella,
basil & olive oil in large bowl; season with
salt & pepper. Let mixture marinate 20-30
minutes. Cook pasta 1 minute less than
recommended cooking time on box; drain
& place in large bowl with a small drizzle
of olive oil. Add vegetables to cooked &
cooled pasta; toss & serve. Serves 7

(recipe: Barilla. com)


Baked Pepperoni Pizza Spread

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) pkg. shredded mozzarella cheese
1/2 C. finely chopped pepperoni
1/4 C. finely chopped green pepper
butter crackers, for dipping

Preheat oven 350 degrees F.
Mix cream cheese & mozzarella until
well blended; stir in pepperoni &
peppers. Spread into a 9 inch pie plate.
Bake 25-30 minutes or until top is
puffed up and lightly browned. Serve
warm with crackers. Makes 2 C. spread
or 16 servings/2 T. spread & 5 crackers

Microwave Version:
Mix all ingredients as directs; spoon into
a microwaveable bowl. Microwave on
High 3 minutes or until heated through,
stirring after 2 minutes

(recipe: Kraft recipes)

Donut Muffins

1 1/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp .cinnamon
1/3 C. oil
3/4 C. granulated sugar
1 egg
3/4 C. milk

For Coating:

melted butter or margarine
1/4 C. granulated sugar
1/4 tsp cinnamon
Preheat oven 350 degrees F.
Combine dry ingredients. Mix liquids;
beat till well mixed. Add liquids to dry
ingredients & mix till just blended. Put 
into muffin tin; bake 20-25 m min.
While muffins are hot dip into butter 
then roll in sugar & cinnamon or 
powdered sugar.

(recipe: Facebook)

Countryside Chicken Bake
 3 C. cooked rice
 1 C. sliced celery
 3/4 C. chopped onion
 2 T. butter or margarine, melted
 2 tsp. parsley flakes
 1/4 tsp. salt
 1/8 tsp. pepper
 3 chicken breasts, split
 1 can cream of mushroom soup
 2/3 C. salad dressing or mayonnaise
 1/4 C. milk
 1 (1 lb.) can small whole carrots,
 drained (can subst. frozen or fresh)
 Preheat oven 350 degrees F.
 Combine rice, celery, onion, margarine,
 parsley & seasonings; mix lightly. Spoon
 mixture into greased 3qt. shallow baking
 dish. Top with chicken breasts. Combine
 soup, salad dressing & milk; mix well &
 pour over chicken. Bake 45 minutes. Add
 carrots; bake 15 minutes longer or until
 chicken is tender. Sprinkle top with 
 (recipe: Rhonda G-Marys Recipe Exchange)

 Kielbasa Pasta Casserole
 1 (16 oz) pkg. dry ziti pasta
 1 lb. Polish sausage
 3 (14.5 oz, ea) cans Italian-style
 stewed tomatoes
 3 (8 oz, ea) cans tomato sauce
 1 tsp. oregano
 1/4 C. fresh chopped parsley
 1/2 tsp. black pepper
 1/4 C. Italian bread crumbs
 8 oz. shredded monterrey jack
 Preheat oven 350 degrees F.
 Boil large pot of salted water; cook 
 pasta 8-10 minutes until al dente;
 drain. In medium skillet over medium-
 high heat, cook sausage in oil until
 browned, about 5 minutes. In large
 bowl, combine pasta, sausage, stewed
 tomatoes, sauce, oregano, parsley &
 pepper; mix well. Pour into greased 
 9 X 13 baking dish. Sprinkle top with
 bread crumbs & top with cheese. Cover
 with foil; bake 30 minutes. Remove foil
 & bake 10-15 minutes longer until
 golden brown. Serves 8
 (recipe: Thelma-justapinch.com)
Pina Colada Poke Cake
 (no alcohol)
 Overnight recipe
 1 box butter cake mix (and
 ingredients on box to make 
 1 (14 oz) can sweetened
 condensed milk
 1 (15 oz) can cream of coconut*
 1 (15.25oz) can crushed pineapple,
 drained & juice reserved
 2 C. heavy whipping cream**
 2-4 T. powdered sugar
 1 tsp. coconut extract
 shredded coconut
 maraschino cherries (garnish)
 Prepare & bake box cake in
 9 X 13 greased pan, accordg. to
 pkg. directions. While cake is
 baking, mix pineapple juice, 
 sweetened cond. milk & cream of
 coconut until smooth. Immediately
 after removing cake from oven, use
 end of a wooden spoon and poke
 holes all over top of cake. Pour milk
 mixture over top of warm cake, making
 sure to get it down into the holes. Cake
 will appear VERY saturated, but it will
 absorb liquid. Evenly spread reserved
 crushed pineapple over top. Cover 
 cake with plastic wrap & refrigerate
 In a bowl, beat together topping
 ingredients vigorously by hand, with
 a whisk or elec. mixer. When cream
 starts to thicken, add in powdered
 sugar & coconut extract. Continue
 beating until soft peaks form. Frost
 cake with topping, garnish with 
 shredded coconut & maraschino
 cherries, if desired. Keep cake 
 covered in fridge for up to 3 days.
 *cream of coconut NOT coconut
 milk - you can usually find cream of
 coconut in the drinks/mixers aisle of
 grocery store
 **poster states you may use
 Cool Whip (thawed) as a substitute
 in the topping. 
 (recipe: Mary Free-Marys Recipe
Chicken/Chile/Corn Tortilla Soup
 1 tsp. kosher salt
 1 tsp. ground cumin
 1/2 tsp. dried oregano
 1/4 tsp. ground black pepper
 1 1/2 lb. boneless/skinless chicken
 olive oil
 2 ears fresh corn, shucked
 2 large poblano chile peppers
 2 large jalapeno chile peppers
 2 large plum tomatoes, cut length-
 wise in half
 2 Qts. chicken broth
 1/2 bunch fresh cilantro, chopped/
 1/2 tsp. dried oregano
 thick-cut tortilla chips
 2 limes, cut into wedges
 sour cream
 Prepare grill for direct and indirect
 cooking over medium-high heat.
 (400-500 degrees F)
 In small bowl combine rub ingredients.
 Lightly coat chicken on both sides with oil &
 season evenly with rub. Grill chicken over
 direct heat, with lid closed, until browned
 but not fully cooked, about 4 minutes, turning
 once. Remove from grill & let rest until cool
 enough to handle. Grill corn & chile peppers
 over direct medium-high heat, with lid
 closed, until corn is golden & peppers are
 blackened on all sides, about 10-15 minutes,
 turning several times. At same time, grill tomatoes
 over direct heat until lightly marked & tender,
 5-8 minutes, turning once or twice. Remove
 vegetables from grill & let rest until cool
 enough to handle
 Cut chicken into 1/2" pieces. Remove corn
 kernels from cob. Peel & discard skins from
 chiles/remove seeds & cut into 1/4" dice. Remove
 & discard any loose skin from jalapenos then
 finely chop. Remove & discard any loose skin
 from tomato; cut into 1/4" dice. In large saucepan
 combine broth, chicken, corn, chile peppers,
 tomatoes, half of cilantro & oregano. Bring to a
 simmer & cook until flavors come together, about
 15 minutes. 
 Place a small handful of tortilla chips in each soup
 bowl & ladle soup on top. Serve hot with remaining
 cilantro, lime wedges & sour cream on side. 
 (recipe: Tamara-1_Comfort_Foods Digest)
Hot Ham & Cheese Dip
 1/2 onion, finely diced
 2 T. butter
 1 1/2 C. diced ham
 8 oz. cream cheese
 1 C. Swiss cheese, grated
 1/2 C. Cheddar cheese, grated
 1/2 C. Provolone cheese, grated
 2 tsp. chives
 Preheat oven 350 degrees F.
 Melt butter in medium skillet over
 medium heat. Stir in onions & continue
 cooking, stirring occasionally,until onions
 are soft & golden. Add cream cheese; stir
 until very soft & beginning to melt. Add
 remaining ingredients and, continue
 stirring until all is well combined (still
 on Low heat). Pour into 8 X 8 greased
 casserole dish; bake 20 minutes or
 until cheese has fully melted. Serve
 with crackers, chips or small slices
 of bread.
 (recipe: bunsinmyoven.com)
Chocolate Chip Pound Cake

1 3/4 C. flour
 1/4 tsp. salt
 2 eggs
 2 egg yolks
 1 T. vanilla
 3/4 C. butter, softened
 1 C. sugar
 1 C. chocolate chips
 Preheat oven 325 degrees F.
 Spray/grease a 9" loaf pan.
 Whisk flour & salt together in
 a bowl; set aside. In another
 bowl, beat butter & sugar until
 fluffy, about 5 minutes. Slowly
 add in eggs, yolks & vanilla; beat
 until fluffy, about 3 minutes.
 Add flour mixture gradually, beat
 on low until combined; fold in
 chocolate chips. Pour batter into
 prepared pan & bake 60 minutes 
 or until a knife inserted in center
 comes out clan. Let cake cool 20-30 
 minutes before removing from pan.
 Serves 4-6
 (recipe: ourtableforseven.com)
 After wrapping this up, think I'm going to see if
 I can get a little nap in before fixing dinner (right
 now I'm not sleepy - but ya never know . . .).
 Dinner is breaded Pork steaks & mashed potatoes
 (and some veggie).
 Enjoy your day!

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One CommentLeave a comment

  1. I hope the crater in front of your house has been mended. I t is a good thing Earl was able to talk to the work men. I would hate to think of son being stuck out all night. Take care!

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