Happy Monday!


Even though it’s lightly raining outside, I’m all ready for a GREAT day! Yesterday, being Sunday & church, I didn’t get much sleep so last night (after I fell asleep ‘watching tv’) I decided to go to bed early (for me). Early for me was 10 p.m. (I usually go around 1-1: 30 a.m.). That being said, I woke up FULLY at 4 a.m.! (I usually only require 6 hours sleep) – Great – 4 a.m., NOW WHAT!? Well I sat there for a good half hour before deciding to get up, go in the other room so as not to wake my husband, and knit or read. Did both for about an hour and then decided to get some coffee & toast with peanut butter & raspberry jelly. Having perused all of my regular ‘haunts’ on both my emails, Facebook and “Lumosity” (a brain strengthening site) I’m now UP with you, writing this blog entry! It’s 4 minutes after EIGHT and I’m ready to tackle the world! At noon I’m going out to lunch with my two friends from High School (we’re also in the same Sunday School class at church) – we try to get together about every 3-4 months; we’re all about the same age and mind set, so it’s a nice ‘girl’s time out’ for all of us.

Not much new going on; middle son stopped by after working his first shift with older brother in the kitchen; he did both prep work and dishwashing and came home beaming! He said he’s SO happy to be just working WITHOUT any paperwork to follow, fill out and file/fax in, that he’d do dishwashing every day, if asked! “Clock in, work, Clock out – GREAT!” (WE’RE just glad he’s back to WORKING!) Youngest son got through his double shift at the two pizza locations – now that he has a vehicle, they’re really using him to their advantage (and HIS paychecks)!

How are your gas prices lately? When driving home from church last night I noticed my favorite place (Clark) had their lowest gas at $3.21/9 . . .  WOW! Who would have guessed, earlier this year, that we’d get that low? (Don’t quote me, but I’m guessing it will go up closer to the holidays – hope not, but that’s what usually happens).


Cheesy Potato Soup

2 lb. red potatoes, peeled/cut into
2″ chunks
3/4 c. finely chopped carrots
1 medium onion, finely chopped
3 C. chicken broth
1/2 tsp. salt
1 C. whole milk
1/4 tsp. black pepper
2 C. shredded Cheddar cheese

Place potatoes, carrots, onion, broth &
salt in crockpot. Cover & cook on Low
6-7 hours. Stir in milk & pepper; cover &
cook on High 15 minutes; turn off crockpot.
Stir in cheese until melted. Serves 6

(note: if you have some leftover ham,
dice some up & add to soup)

(recipe: 365daysofcrockpot.com)
No-Bake Raspberry Lemon Bars

2 (6 oz, ea) pkgs. fresh raspberries
(about 2 1/2 C., divided)
6 graham crackers, crushed (about 1 C.)
2 T. butter or margarine, melted
2 (8 oz, ea) pkgs. cream cheese,
1 (7 oz) jar Kraft Marshmallow Creme
1 T. lemon juice

Reserve 20 raspberries for garnish;
refrigerate until ready to use. Mix
graham crumbs & butter until well
blended; press onto bottom of
9″ square pan; refrigerate.
Beat cream cheese, marshmallow
creme & lemon juice with elec.
mixer until light & fluffy. Stir in
remaining raspberries & spread over
crust. Refrigerate 4 hours. Top with
reserved raspberries just before
serving. Makes 20 servings.

(recipe: Rhonda G-Marys Recipe

Cider-glazed Brussels

Sprouts w/ Bacon & Almonds

4 slices bacon, chopped
1 T. butter
1 small red onion, thinly sliced
2 lb. Brussels sprouts, trimmed &
3/4 C. apple cider*
1/4 C. sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
1/4 C. sliced almonds, toasted**

Cook & stir bacon in large skillet on
medium heat until crisp; remove form
skillet & drain on paper towels. Discard
all but 1 T. drippings. Add butter, onion
& Brussels sprouts to skillet; cook & stir
on medium-high heat 1-2 minutes until
sprouts are lightly browned. Mix in next
5 ingredients; pour over sprouts. Cook
5 minutes until liquid is evaporated &
sprouts are evenly glazed, stirring
occasionally; stir in bacon. Spoon sprouts
into a bowl & top with nuts. Serves 8,
2/3 C. each.

*can substitute apple juice
** Toasting nuts:
Place up to 1 C. nuts in a microwaveable
shallow dish. Microwave on High until
fragrant & crisp, stirring every 30 seconds

(recipe: Kraft foods)

Pumpkin – Maple Dip

4 oz. room temp. cream cheese
1/2 C. canned pumpkin puree

1/4 C. Greek yogurt (plain)

3 T. maple syrup
2 T. peanut butter
1/2 tsp. cinnamon

1/4 tsp. ground ginger
pinch salt

Place all ingredients in a food
processor &
process until smooth.
Makes 2 Cups

Serve with:
sliced fruits (apple, pear),graham
crackers or vanilla wafers.

(recipe: newspaper flyer)


Honey Jalapeno Cornbread


1 1/2 C. white or yellow cornmeal
3 T. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 C. shredded Monterey Jack,
Pepper Jack or sharp Cheddar cheese
1/8 C. chopped, pickled jalapenos
1 C. frozen corn kernels, thawed
2 T. honey
1/2 C. cooking oil
2 large eggs
2/3 C. buttermilk*

1/4 C. butter, melted
2 T. honey

Preheat oven 400 degrees F.
Butter an 11 X 7 inch baking dish.
Combine dry ingredients; add
cheese, jalapenos, corn & honey.
Beat eggs in a bowl with oil &
add to batter. Add buttermilk &
gently fold until blended – do not
beat. Pour into prepared baking
dish. Bake 30 minutes untl top
is golden & a toothpick inserted
into center comes out clean. Blend
honey & butter together & pour
over top of cornbread. Let stand
10 minutes before slicing.

*If you don’t have buttermilk,
pour 1 T. lemon juice or vinegar
into a 2 C. measuring cup. Add
enough milk to reach the 2/3 C.
measure (for the recipe). Stir &
let set 5 minutes – now you have

(recipe: deepsouthdish.com)
Sweet & Sour Pork

1 (2 lb) pork roast
1/2 C. flour
1/4 tsp. salt
1/8 tsp. garlic powder
1/4 tsp. pepper
2 eggs, beaten
2 T. olive oil

1 1/4 C. sugar
3/4 C. vinegar
1 tsp. chicken bouillon
1/3 C. ketchup
2 T. soy sauce
1/2 C. pineapple juice
1 1/2 T. cornstarch
(chopped green onions, optional)

cooked rice

Preheat oven 400 degrees F.
Slice pork roast into strips about
2″ thick. In a loaf pan or small bowl
combine 1/2 C. flour, salt, garlic
powder & pepper. In hot, deep skillet
heat 2 T. olive oil.
In separate loaf
pan whisk eggs until frothy. Dip each
pork strip into flour mixture, then egg
making sure both sides are covered.
Carefully place breaded pork strips in
hot oil, browning them on both sides.
When strips are browned, place in 9 X
13 pan sprayed with nonstick spray.
Mix together sauce ingredients in a bowl
& whisk to combine; pour over pork
strips. Bake, uncovered, 1 hour.
Serve with rice & sprinkled with green
onions, if desired. Serves 6-8

(recipe: jamiecooksitup.net)

 Pumpkin Spice Spoon Cake

1 stick butter (1/2 C)
1 C. milk
1 C. sugar
1 C. flour
2 tsp. baking powder
1 tsp. Pumpkin pie spice
1 (28 oz) can pumpkin pie filling
(not just plain pumpkin)

Melt butter & pour in bottom of
crockpot. In bowl, combine
remaining ingredients except
pumpkin pie filling; pour into
crockpot. Spoon pumpkin pie
filling on top of batter – do not
mix. Cook on High 1 1/2 hours
or until top of cake is set.
(NOTE: you may want to put a
paper towel under the lid while
baking to catch steam)
Serves 6

(recipe: recipesthatcrock.com)

Wisconsin Cauliflower Soup

1 medium onion, diced
1/4 C. butter
1 large head cauliflower (2.5 lb)
3 C. water
2 tsp. chicken bouillon
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. Dijon mustard
2/3 C. warmed heavy cream
1/2 C. grated pepper jack cheese

crumbled, cooked bacon, chopped
green onions, croutons, grated Cheddar

Melt butter in a pan over medium-high heat;
add onions & saute 5 minutes until trans-
lucent & soft; add to crockpot. Cut cauliflower
into florets; add to crockpot. Add water,
bouillon, salt & pepper to crockpot. Cover &
cook on Low 6-8 hours or 3-4 hours on High,
until cauliflower is very soft. Carefully pour
or ladle contents into a large blender (might
have to do this in batches). Puree until creamy
& smooth, then pour back into crockpot.
Add warmed cream to crockpot; stir in mustard
& cheeses until melted. Serve with desired
toppings. Serves 6

(recipe: 365daysofcrockpot.com)
Harvest Pasta Bake

1 butternut squash (2 lb) peeled/
cut into 1″ cubes
1 onion, sliced lengthwise in half
& sliced crosswise
1/2 tsp. crushed red pepper
2 T. olive oil
3 1/2 C. rigatoni pasta, uncooked
4 oz. cream cheese, cubed & softened
1/4 C. milk
1 (8 oz) pkg. shredded Three Cheese
(Kraft), divided
1/4 C. croutons, crushed

Preheat oven 400 degrees F.
Combine first 4 ingredients in 9 X 13
pan. Bake 30-40 minutes or until
squash is tender. Cook pasta as
directed on pkg., omitting salt.
Drain pasta, return to pan. Add
cream cheese & milk; stir until cream
cheese is melted & sauce is well
blended. Add to squash mixture
with 1 C. shredded cheese; mix
lightly. Top with crouton crumbs &
remaining shredded cheese. Bake
20 minutes or until heated through.
Serves 8, 1 C. each

(recipe: Kraft foods)

Craft-wise I finished the raspberry scarf (not happy –

it still curled on both sides); am still working on the

striped brown/cream mens scarf. You know me &

projects – I get ‘antsy’ when I see a new pattern –

Yep, it happened again! Found a REALLY REALLY

simple pattern that could either be used for a scarf

or a baby blanket: it’s ONE ROW, 4 stitches – over

& over! You knit 2 stitches at each side for a border,

then just keep repeating the 4 stitch pattern! How

easy can that be? I had one medium ball of a colonial

blue yarn and a ‘super saver’ skein of cream, so this

one is blue on the ends and cream in the middle –

I’m almost 1/4ths done already! Let me tell you,

after the raspberry & multi browns scarves, I’m

really READY for a simple pattern! (I have to

admit, sometimes my pride gets the best of me

and I decide to go a little ‘fancy’ on patterns;

that’s fine BUT the ‘fancy’ cable stitches tend

to really slow me down!) Now I’m happily

knitting this super-easy pattern and smiling!!!

I’ve kind of set my baby hats knitting to the

side for awhile; I’m sure I’ll pick them back

up soon; still have a chemo cap partly done

that I carry in the car for when I’m stuck

waiting – knit 2 rows yesterday when I

got to choir practice about 15 minutes early.

Our temperatures have been mostly in the

50’s, so you KNOW Fall is here. Rain or shine,

I’m excited about going out to lunch with my

‘girlies’. YOU remember to do something for

YOU every once in awhile – it helps lift your

spirits AND brings a smile to your face and

SMILING is a GOOD thing!




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One CommentLeave a comment

  1. Smiling is a good thing and with all the wrinkles I have I try to smile a lot to stretch them out!!! Have a great lunch with your friends ,

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