I’m Back – I think!


The reason I said “I think” is because since early yesterday morning we have been without phone AND internet service. At first I thought it was our entire area, but today I called our neighbor and her’s is good; went to the Historical Society’s ‘Christmas in October’ sale and ran into their president (who lives 2 streets over from me, same neighborhood) and her phones/internet are fine, too – Hmmmmmmmm, wonder what’s going on? I told my husband it’s probably our being ‘snarky’ to all the political (harassing) phone calls lately – AT&T took revenge on us! Anyway, today the internet is sketchy, but at least I’m able to send a few emails (when it’s up) and (hopefully) be able to post this entry before it crashes AGAIN! Bad part: I scheduled our Knit/Crochet group’s Movie Night for next Tuesday night and the ladies are supposed to email me with their acceptance/dish to bring – pretty bad if they can’t get me. I tried using my cell to phone our house number just to see what I got – it just kept ringing – sigh. The good side? It’s been REALLY quiet without all those dumb phone calls!

Got gas yesterday and thought I was really ‘doing’ something: $3.14/9 until today when I saw it dropped to $3.09/9! Not going to complain – if it keeps dropping, that’s a GOOD thing!

Our weather has been pretty good – in the 50’s, some sun, windy – typical October weather for Michigan.

Still keeping busy with the scarf knitting: about 3/4’ths done with the brown/cream man’s scarf, and 1/4 th done with the cream/medium blue one I started the other day. Knit a few baby hats, just so I don’t fall behind on those (NO, they don’t keep me on a quota – it’s all in my crazy head!). While chatting with the historical society president I asked her if she’d thought about what they want our group to knit/crochet for next year’s Log Cabin Days (because they have a very large TUB FULL of dishcloths from this summer, still not sold). She mentioned fingerless gloves, small pins then she directed me back to the other building to talk to the lady who’s in charge of their donated items. She’s also going to be thinking of something new for us; I told her potholders/dishcloths are good for my beginner knitters – she mentioned coasters (either knit/crocheted in a square or circle) – that might be a good idea for beginners. YOU KNOW ME: Of course, while knitting earlier, I’m thinking of doing some fingerless gloves and some coffee cup wraps (with cups) for their sale in December (as if I don’t already have enough to work on – right?). We’ll see – I love to knit but quickly get bored working on ONE project (hence the baby hats which take about 1 hour to knit), so maybe a few coffee covers & fingerless gloves will take up the ‘slack’ – ya think??? We’ll see. I have an easy pattern for the gloves (and also one with cables – but think I’ll put that one away – too fussy; I’ve done them for friends as gifts, but think I’ll stick to EASY on this one).


Cinnamon Quick Bread

2 C. flour
1 C. sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
1 C. buttermilk*
1/3 C. oil
2 tsp. vanilla
2 eggs

2 T. sugar
1 tsp. cinnamon
2 T. butter, softened

Preheat oven 350 degrees F.
Grease & flour a 9 X 5″ loaf pan;
set aside. In large bowl combine all
‘bread’ ingredients; beat 3 minutes
on medium speed. In small bowl
combine all ‘streusel’ ingredients;
Pour bread batter into prepared
pan; sprinkle top with streusel
ingredients & swirl with a knife.
Bake 45-55 minutes

(recipe: persnicketyplates.com)

Best Ever Chinese Chicken

4 boneless, skinless chicken breasts,
1/2 T. cornstarch
1 T. soy sauce
3 T. peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb. snow pea pods, cut in half
1/2 C. cashews
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper


6 T. soy sauce
3 T. white wine
1/2 tsp. cider vinegar
3 T. brown sugar
1 T. cornstarch
1 T. oil

Cooked white rice for 4-6 people

In large bowl combine chicken with
cornstarch & soy sauce; stir well & let
stand 5 minutes. Prepare sauce mix.
In large frying pan or wok over medium-
high heat, heat oil. Add chicken & quickly
stir-fry until done 2-3 minutes. Remove
chicken from pan; set aside on a plate.
Add sliced green pepper & mushrooms
to pan; stir-fry 2 minutes. Add pea pods &
nuts; stir fry 2 more minutes; add ginger &
cayenne. Return chicken to pan with
vegetables; add sauce & stir. Cover skillet
& cook 5 minutes over medium heat.
Serve over cooked white rice. Serves 4-6

(recipe: Neena-justapinch.com)

Old-Time German Cabbage Soup

4 slices thick cut bacon, diced
2 onions, sliced
1 turnip, sliced
2 carrots, diced
2 potatoes, cubed
1 head green cabbage, shredded
4 C. chicken stock or bouillon
2 C. water
6 sprigs parsley
1 bay leaf
1/4 C. Parmesan cheese, grated
salt & pepper, to taste

Tie together parsley sprigs & bay leaf.
In a 6 qt saucepan or pot, combine all
ingredients except salt, pepper & cheese.
Simmer, partially covered, 1 1/2 – 2 hours.
Discard parsley/bay leaf bundle; season
soup to taste. Pour into hot soup bowls &
garnish with cheese. Serves 6

(recipe: recipelion.com)
Creamy Chicken Casserole

2 C. chopped, cooked chicken
2 C. cooked long-grain white
1 (10 3/4 oz) can cream of
mushroom soup
1/3 C. mayonnaise
3 hard-boiled eggs, chopped
2 green onions, sliced
1 C. corn flakes
1 T. butter or margarine, melted

Preheat oven 350 degrees f.
Combine all ingredients except
corn flakes & butter. Spoon into
a 1 1/2 qt. casserole dish sprayed
with nonstick spray. In a bowl mix
cornflakes (gently) with melted
butter & top casserole. Bake
35-40 minutes until heated
through. Serves 6, 1 C. each

(recipe: Kraft foods)
Cheesy Beef & Broccoli

1 lb. ground beef, browned & drained
2 (10 3/4 oz, ea) cans broccoli cheese soup,
8 oz. shredded Cheddar cheese (
or 8 oz. mozzarella cheese, your choice)
1 (16 oz) box pasta shells
1 (10 oz) box frozen chopped broccoli,
16 oz. sour cream
2 C. milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients in crockpot;
mix well. Cover & cook on low 6 hours.
Pasta will be tender.

(recipe: fromvalskitchen.com)
Mediterranean Pinwheels

1 (8 oz) can refrigerated crescent rolls
1/2 lb. cooked ham or prosciutto, thinly
1 C. crumbled feta cheese (4 oz)
1/2 tsp. black pepper
1 T. vegetable oil
6 T. chopped fresh basil

Preheat oven 375 degrees F.
Spray cookie sheets with nonstick
spray. Separate dough into 4
rectangles, place on lightly floured
surface & firmly press perforations to
seal; press or roll each to for 8″ X 5″
rectangles. Arrange 1/4 of meat slices
evenly over each rectangle. In small
bowl combine cheese, pepper & oil; mix
well. Sprinkle mixture evenly over meat
on each rectangle, then sprinkle each
with chopped basil. Starting at short
side of rectangle, roll up; sealing long
edges. With serrate knife, cut each
roll into 5 slices. Place, cut side up, on
prepared cookie sheets. Bake 15-20
minutes or until golden brown. Remove
from sheets & serve warm.

(recipe: allfood.recipes)

 Healthy Cookies

3 mashed (ripe) bananas
1/3 C. applesauce
2 C. oats
1/4 C. milk (almond)
1/4 C. raisins or chopped nuts
1 C. chocolate chunks
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven 350 degrees F.
Bake 15-20 minutes; cool & eat!

(recipe: Facebook)

Pretzel Candy Fudge

2 C. mashed pretzels (sticks or
1 C. peanuts
2 T. peanut butter
12 oz. white chocolate morsels
10 oz. peanut butter morsels

Put mashed pretzels in an oven to
warm. Melt peanut butter & white
chocolate morsels together.*
When melted, mix in peanut butter,
peanuts & mashed pretzels. Spread
onto a well greased 8 X 8 baking pan
lined with parchment paper & sprayed
with nonstick spray. Allow fudge to
harden, about 2 hours. Cut into chunks.
Serves 8

*Poster melts this in microwaveable
bowl in microwave on 50% power
about 5 minutes, stirring at least once.

(recipe: justapinch.com)

French Onion Soup with Bacon

4 slices bacon, cut into 1/2 inch pieces
3 large Spanish onions, thinly sliced &
separated into rings
2 (14.5 oz ea) cans beef broth
1/2 tsp. black pepper
1/4 tsp. dried thyme leaves
5 slices Italian bread, toasted
1 C. shredded (Kraft) Italian 5 cheese
with a touch of Philadelphia
2 T. grated Parmesan cheese

Cook & stir bacon in large saucepan on
medium heat until crisp; remove from
pan & drain on paper towels. Discard
all but 2 T. drippings from pan. Add
onions to pan, cook 20 minutes until
golden brown, stirring frequently. Add
broth, pepper & thyme; stir & simmer
15 minutes. Remove from heat; stir in
bacon. Heat broiler. Ladle soup into
5 ovenproof bowls; top with remaining
ingredients. Broil, 4 inches from heat,
2-3 minutes until cheeses are melted &
golden brown. Serves 5

(recipe: Kraft Foods)

Pumpkin Fluff Dip

1 (15 oz.) can pumpkin
1 (3.4 oz) pkg. vanilla instant
pudding mix
1 tsp. pumpkin pie spice
1 (8 oz) tub Cool Whip,

Mix pumpkin, dry pudding mix &
spice in large bowl using whisk
until blended. Stir in Cool Whip &
refrigerate 1 hour. Makes 32
servings (2 T. each)

Note; Serve in hollowed-out small
fresh pumpkin

Serve with graham crackers, vanilla
wafers or gingersnap cookies

(recipe; Kraft foods)

Think I’ve covered all the ‘bases’ today;
hope you’re having a nice Fall Day.




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One CommentLeave a comment

  1. Our gas just climbed the last two days–just can’t keep up!!!! My Fire Bush Is really showing off!

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