What a difference a day makes!


(That would make a good song title, yes? hehehe) I got a call early this morning from the leader of our special needs group saying we’re going to have to cancel tonight’s meeting. (Not always the brightest bulb in the box, I asked: WHY?) She then proceeded to tell me we’re in for a really big severe thunderstorm right around the time we’d be conducting class! Oh – goody – so I spent a good 1 1/2 – 2 hours on the phone contacting/texting, or Facebook messaging our group. Right now, at 5:18 p.m. there are still two group homes I need to call. With group homes, the residents go ‘out to work’; usually the house phone will go from ringing to either a fax machine sound or a 1,000 cycle tone (for those of you who have worked in the telephone industry, you know what I mean!) – for the rest of you, it simply means “You AIN’T gonna get they by phone right now” – call later! Eventually they will answer when the staff returns to the house. For me, hopefully, that means before 7 p.m. when our group would start. The church, also, has a sign on the door for those who didn’t get the message we’re not there, I’m just trying to avoid the drive there and back for them, if I can. We had a small rain shower earlier, it got a little dark, but not bad. Right now it’s 70 degrees F. with some medium-gray clouds quickly moving through the skies – we’ll see what ‘later’ brings. I’m not looking forward to that simply because my youngest gets off work at 8 p.m. and will be needing a ride home; hope the storm is over by then. OH! Middle son FINALLY got power restored yesterday – his complex was out 6 days! Crazy!

On the knitting scene – I have ONE MORE baby headband to finish and I’ll be counting myself done with the Veteran’s Baby shower contributions.

Have started back to reading the Jennifer Chiaverinni books (Elm Creek Quilts). I love the way she writes (AND she’s a very prolific writer – YAY!) My only problem is: I THINK I’ve chosen wisely with her books only to discover I’ve already read them! Went to the library yesterday and checked out 3 – only to find I’d already read two of them! UGH! Yes, I’m starting a list of books of hers I’ve ALREADY read – hopefully that will stifle my goofiness!


Pizza Monkey Bread

1/2 C. (1 stick) butter, melted
1/2 tsp. garlic salt
1 T. Italian seasonings
2 cans Pillsbury Grands Homestyle
finely chopped pizza toppings:
pepperoni, cooked sausage, green
peppers, mushrooms, onions, etc.)
1 C. marinara sauce
2 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Grease a bundt pan with cooking
spray; set aside. In small bowl
whisk melted butter, garlic salt &
Italian seasonings until combined.
Remove biscuits from cans. Take a
raw biscuit & cut a slit in the side.
Using your fingers (or carefully use
a knife) to open the slit biscuits to
form a pocket. Carefully tuck a pinch
of cheese into pocket then add a
tsp of marinara sauce, some pinches
of your favorite toppings. Top with
a final pinch of cheese, then use
your fingers to pinch together the
dough to seal the pocket – make
sure it’s WELL sealed. Dunk the
pocket in butter mixture on both
sides, then place in prepared pan
seam side UP. Repeat with
remaining biscuits until they are
all filled & placed in pan side by
side. Pour any remaining butter
mixture over top, then bake 30
minutes until dough is cooked &
lightly browned. Remove & let
set 6 minutes. Carefully turn
bundt pan on top of a plate &
give it a slight jiggle to release the
monkey bread. Remove pan & serve
bread with a side of extra marinara
sauce for dipping.

(recipe: allfood.recipes)

Family Swiss Steak

2 T. flour
1/2 tsp. dried thyme, crushed
1/4 tsp. sweet paprika
1 1/2 lb. boneless beef round steak, cut
into 1″ thick pieces
1 T. Worcestershire sauce
1 large clove garlic, peeled & thinly sliced
2 medium stalks celery, thinly sliced
2 medium onions, peeled & thinly sliced
4 medium plum tomatoes, thinly sliced
1/2 C. beef broth

In small bowl combine flour, thyme & paprika.
Using pastry brush, brush Wors. over steak pieces
then dredge in flour mixture. Lightly coat a large
nonstick skillet with nonstick spray. Place skillet on
medium-high heat, add steak pieces & brown on
both sides, about 5 minutes per side. Transfer meat
to crockpot; top with garlic slices, celery, onions &
tomatoes. Pour beef broth over top – do not stir.
Cover & cook on Low 8-10 hours or High 4-5 hours.

(recipe: Cheryl B-slowcooker digest)

Potato Goulash with Sausage

2 T. vegetable oil
1 lb. smoked sausage, cut into
thick slices
2 medium yellow onions, halved
lengthwise then sliced
1 tsp. paprika
1 tsp. salt
1/2 tsp. granulated garlic
1/2 tsp. black pepper
6 small russet potatoes, peeled &
sliced into 1/2″ thick slices
1 (14.5 oz) beef broth (about 1 3/4 C.)

Brown sausage in veg. oil over medium-high
heat in 12″ Dutch oven or heavy pot* until nicely
browned & crisp around edges. Remove sausage
from oil with slotted spoon; set aside. Add onions
& saute 5 minutes; add paprika, salt, garlic & pepper;
continue cooking 2 more minutes. Add potato slices
to onions & stir until potatoes are nicely coated with
onions & seasonings. Add beef broth; bring to slight
boil. Reduce heat to medium; continue simmering,
uncovered, about 15 minutes, stirring occasionally.
(you might have to poke potatoes around for a bit,
to make sure they stay submerged or mostly
submerged in broth.)
Stir in sausage, reduce heat to low & continue
cooking, uncovered, until potatoes are tender;
stirring occasionally.

*It is important to use a pot close to 12 inches in
diameter to insure the broth will be deep enough
to cook the potatoes.


Bacon & Corn Griddle Cakes

1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. hot smoked paprika
1 T. sugar
2 medium eggs
1/2 C. milk
1 C. corn
oil for frying

1/2 C. bacon, chopped
warm maple syrup

In large bowl stir together flour,
baking powder, salt, paprika & sugar.
Crack eggs & beat into flour. Add milk,
a little at a time; stir well to combine.
It will be a very thick batter; stir through
the corn kernels. Heat skillet over medium
heat & add 2 T. oil, twirling pan to coat
surface evenly. Fry batter as you would
pancakes, using 1 T. batter per fritter. Takes
about 1-2 minutes per side, until they are
golden brown. Place on paper plates to
remove excess oil.
Serve with chopped bacon & warm maple
syrup on the side. Serves 3-4

(recipe: allfood.recipes)

Caramel Apple Dip

16 individually wrapped caramels,
1/4 C. water
8 oz. cream cheese, softened
1/2 C. brown sugar
1 tsp. vanilla

In medium saucepan over medium-
low heat, melt caramels with water,
stirring frequently. Remove from
heat & set aside. In medium bowl,
cream together cream cheese, sugar &
vanilla. Fold cream cheese mixture
into caramel mixture. Serve immediately
with cut apple slices.

NOTE: Apples dipped in lemon juice
will not turn brown quickly.

(recipe: chef-in-training.com)

Balsamic Glazed Carrots

1 (2 lb) pkg. baby carrots
1 T. olive oil
salt & pepper
1 T. balsamic vinegar
1 T. brown sugar

Preheat oven 425 degrees F.
Lay carrots out on a cookie sheet.
Drizzle 1 T. olive oil over top, stir
so that they get a bit of oil on
them. Sprinkle with salt & pepper;
stir. Bake 25 minutes or until fork-
tender. In small bowl mix 1 T.
balsamic vinegar with brown sugar
& drizzle over carrots; stir. Place
back in oven 5 minutes; carrots
will turn glossy; taste & add more
salt & pepper, if desired.
Serves 6-8

(recipe: jamiecooksitup.net)

Microwave Chicken ‘n Dumplings

2 C. chicken broth
1/4 C. flour
1 small onion, diced
1 stalk celery, sliced 1/4″ thick
2 T. unsalted butter, cut into pieces
1 sprig fresh thyme
kosher salt & freshly ground black pepper
2 C. shredded rotisserie chicken,
from about 1/2 chicken
1 C. frozen peas & carrots

1/2 C. flour
1/4 C. yellow cornmeal
1 tsp. baking powder
1/2 tsp. kosher salt
1/3 C. milk
2 T. vegetable oil

Whisk together broth & flour in
a microwaveable 8 X 8 X 2 baking
dish or 4 qt. microwave-safe bowl,
until there are no lumps. Stir in
onions, celery, butter thyme sprig,
3/4 tsp. salt & few grinds pepper.
Cover tightly with plastic wrap, cut a
small slit in center with paring knife
to vent steam. Microwave on High
5 minutes (in 1,100 Watt oven –
or 8 minutes in 700 Watt oven).
Remove dish from microwave; remove
plastic wrap. Carefully whisk mixture
until there are no clumps of flour at
bottom. Place dish back in microwave,
uncovered, cook on High until broth
is bubbly & thick, 5 minutes in (1,100
Watt) or 8 minutes (in 700 Watt).

In medium bowl, whisk flour, cornmeal,
baking powder & salt. Add milk & oil in
center; stir together with a fork until
dough just comes together (it will be
sticky & wet).

To Assemble:
Remove dish from microwave; remove
& discard thyme sprig; whisk broth
mixture again. Stir in shredded chicken &
frozen peas/carrots. Arrange rounded
teaspoons of dough (about 16 dumplings)
about 1/2 inch apart around sides of dish
or bowl. Grind a little pepper over each
dumpling. Cover dish tightly with new
piece of plastic wrap; cutting a small slit
to vent steam.Microwave on High until
dumplings are puffed & a toothpick inserted
in center comes out clean. 6 minutes. If
dumplings are not cooked through, micro-
wave again in 30 second intervals, testing
with a toothpick after each. Serves 4

(recipe: Foodnetwork.com)
No-Bake Eclair Cake

2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix, dry
3 1/2 C. milk
12 oz. tub Cool Whip
2 (14.4 oz, ea) pkgs. graham crackers

3 T. butter
3 T. milk
3 T. cocoa powder
1 C. powdered sugar

Blend milk & pudding mixes 2 minutes
with an elec. mixer; fold in Cool Whip.
Layer graham crackers in bottom of a
9 X 13 pan, covering entire bottom (you
may need to trim some to fit). Pour half
pudding mixture over crackers & smooth
out. Add another layer of graham crackers
shaping as needed; layer second half of
Cool Whip mixture, smooth out. Place
final layer of crackers on top with bumpy
side down. (helps the top look more
smooth); cut & shape crackers to fit.

Microwave butter & milk just enough to
melt together (do not boil). Add cocoa &
powdered sugar; blend together. (it will
be a runnier frosting/glaze). Pour over top
of graham crackers & smooth out. Refrigerate

*Poster notes she usually doubles the
frosting when she makes it

(recipe: chef-in-training.com)

Zucchini Cakes

2 zucchini
1 C. Bisquick
1/2 medium onion, diced
2 eggs
1 T. chopped garlic
salt & fresh ground black pepper
1/4 C. canola oil
1/2 C. sour cream
2 T. chopped parsley leaves

Grate 2 zucchini; place in clean
kitchen towel & squeeze out
excess water. In large bowl, combine
zucchini, Bisquick, onion, eggs & garli;
season with salt & pepper, to taste.
Mix well to thoroughly combine. Heat
oil in skillet over medium heat. Using
a 1/4 cup measure, drop about 6-8
portions of zucchini mixture into skillet.
Fry on both sides until golden brown &
cooked through, about 3 minutes per
side. Remove from skillet & drain on
paper-towel lined sheet pan. In small
bowl, mix together sour cream & parsley;
season with salt & pepper, to taste.
Arrange zucchini cakes on serving platter
& serve with sour cream. Serves 4

(recipe: foodnetwork.com)

Waffle-Iron Calzones

2 cans refrigerated biscuits (any brand)
1 C. shredded mozzarella cheese
1/3 C. mini pepperoni slices
pizza sauce or tomato sauce (for dipping,

Flatten biscuits by hand to make them
bigger & thinner. Place grated mozzarella
then pepperoni in centers of 5 biscuits.
Cover with another flattened biscuit. Press
dough around edge to seal. Spray waffle
maker with cooking spray – heat waffle
maker. Place 1 biscuit in center of waffle
maker; close lid & cook 3 minutes or until
waffle is golden brown. Repeat with
remaining biscuits. Serve with tomato or
pizza sauce. Makes 10.

(recipe: allfood.recipes)

(I give up with this computer FONT sizing! It’s crazy – going from HUGE to really tiny!)

Hope your weather is nice; from what
I’ve read lately we, here in the upper
North, are due for a rapid cold
weather blast – unusually early. NOT
looking forward to that! Hopefully,
here in good old Michigan, we’ll be
treated to “Indian Summer” before
the real cold weather descends –
remember I said: “HOPEFULLY”!!!




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One CommentLeave a comment

  1. Another list to keep like you haven’t got a lot already but what ever it takes right! It gray and windy here. It looks like it could rain again–so much for taking care of my musty books! Have a good one!!!!

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