Just Because –


I’m getting SO many yummy-sounding recipes, I decided to write another blog today. Don’t have any ‘exciting/new’ things to write about but there’s always RECIPE SHARING!


Do Nothing Cake

2 C. sugar
2 C. flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 (16 oz) can crushed pineapple,

1/2 C. butter
1 C. sugar
3/4 C. evaporated milk
1 C. coconut
1 C. chopped nuts
1 tsp. vanilla

Preheat oven 350 degrees F.
Place first 6 ingredients in a bowl & mix
until blended with a spoon. Pour into a
9″ X 13″ pan. Bake 35-40  minutes.
Mix butter, sugar & evap. milk together;
cook over medium heat until a little
thickened, about 5 minutes at a boil.
Remove from heat & add remaining
ingredients; pour over hot cake

(recipe: fattaincassa.blogspot.ca)

Perfect Pumpkin Soup

1 C. chopped onion
2 stalks celery, chopped
2 carrots, chopped
4 C. chicken broth
2 cans pumpkin puree (about 4 C.)
1/2 tsp. pumpkin pie spice
1/4 tsp. turmeric
1/4 tsp. fresh ground black pepper

Half & Half
fresh parsley, chopped

Combine all ingredients in crockpot & cook
on High 4 hours. Transfer contents to blender
or food processor & process soup until smooth.
Ladle hot soup into bowls; add 1 tsp. Half &
Half on top of soup & swirl around with a
knife. Top with a sprig of fresh parsley.

(recipe: allfreeslowcookerrecipes.com)
Microwave Caramel Corn

16 C. popcorn (about 1/2 C – 2/3 C.
1 C. brown sugar
1/4 C. corn syrup
1 stick margarine
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Melt brown sugar, corn syrup, marg. &
salt in microwave 3 minutes, stirring
in one minute intervals. Add vanilla &
baking soda to brown sugar mixture;
mix well. Place popped popcorn in a
brown paper grocery bag. Pour brown
sugar mixture over popcorn; shake bag.
Place bag in microwave. Microwave 3
minutes. After each minute, remove
bag & shake. After 3 minutes micorwave
1 minute 30 seconds, shaking after each
30 second interval. Pour onto waxed paper
& let cool.

(recipe: julieseatsandtreasts.com)
Jalapeno Pillows

12 oz. cream cheese, softened
1 1/2 C. shredded Cheddar cheese
1/2 C. diced fresh jalapeno chilies
salt & pepper, to taste
garlic powder, to taste
1 (16.3 oz) can refrigerated
buttermilk biscuits
1 egg

Preheat oven 350 degrees F.
In medium bowl, stir together
cream cheese, Cheddar cheese,
chilies, salt/pepper & garlic
powder until well combined;
set aside. Separate dough into 8
biscuits. With rolling pin, roll out
each biscuit into about 1/8″ thick
rounds. Spoon about 1 T. cheese
filling onto center of each. Bring
up dough around filling; pinch to
seal tightly. Place, seam sides down,
on ungreased cookie sheet.
Make egg wash: beat egg with a
splash of water. Brush tops of
stuffed biscuits with some of the
egg wash. Sprinkle tops with
additional salt, pepper & garlic
powder, to taste. Bake 12-15
minutes until golden brown &
firm. Serve warm. Makes 8

(recipe: Allfood.recipes)
Crockpot Brown Sugar/Garlic

4-6 chicken breasts
1 C. packed brown sugar*
2/3 C. vinegar
1/4 C. lemon/lime soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. ground black pepper
2 T. corn starch
2 T. water
red pepper flakes (optional)

Spray insides of crockpot with
nonstick spray. Place chicken
(frozen/thawed or fresh) in crockpot.
Mix together brown sugar, vinegar,
soda, garlic, soy sauce & pepper &
pour over chicken. Cook on Low
6-8 hours or High 4 hours. Remove
chicken from crockpot & pour
remaining sauce into saucepan.
Place pan over high heat; mix
together cornstarch & water –
add to pan & mix well. Let sauce
come to a boil; boil 2-3 minutes or
until it starts to thicken & turns into
a glaze. Remove from heat & let
sit 1-2 minutes. Sprinkle red pepper
flakes on top, if desired. Pour sauce
over chicken & serve.

(recipe: providenceltddesign.com)

Next Day Salad

1 large head lettuce, torn
1 small head raw cauliflower,
broken into florets
1 medium head raw broccoli,
broken up
1 C. finely chopped red onion
1 C. chopped, cooked bacon
(about 9 slices)
1/2 C. freshly grated Parmesan

1 1/2 C. mayonnaise
1/4 C. granulated sugar (or
to taste)
2 T. apple cider vinegar
1 T. Creole or yellow mustard
1/2 tsp. kosher salt (or to taste)
1/4 tsp. black pepper (or to taste)
1/4 tsp. Creole or Cajun seasoning
or, to taste (optional)

Layer salad ingredients in a deep
(4 inch) 9 X 13 or similar sized pan,
in order listed. Whisk together
dressing ingredients & spread evenly
over top of salad. Cover tightly &
refrigerate at least 12 or up to 24
hours. Toss well before serving.
Serves 8

(recipe: deepsouthdish.com)

Cheesy Zucchini Rice

1 C. Minute White rice
1 C. chicken broth
1/2 C. water
2 C. shredded zucchini
1 c. shredded sharp Cheddar
1/2 tsp. garlic powder
1/2 tsp. salt

In medium skillet, bring
chicken broth, water & rice to
rapid boil. Cover & remove
from heat. Let sit 5-10 minutes or
until rice is cooked through.
Stir zucchini, cheese, garlic powder,
& salt into rice. Cover & let set
until cheese is melted & ingredients
are warmed through, about 5
minutes. Fluff with a fork & serve
immediately. Serves 4

(recipe: julieseatsandtreats.com)
Sweet & Sour Beef Stew

1 1/2 lb. beef stew meat
2 T. vegetable oil
2 medium carrots, grated
2 medium onions, sliced
1 (8 oz) can tomato sauce
1/2 C. water
1/4 C. packed brown sugar
1/4 C. vinegar
1 T. Worcestershire sauce
1 tsp. salt
1 T. cold water
2 tsp. cornstarch
(hot, cooked noodles – to serve with)
poppy seeds – optional

Brown stew meat in hot oil, transfer to
crockpot. Add carrots, onion, tomato
sauce, 1/2 C. water, brown sugar, vinegar,
Worc. sauce & salt. Cover & cook on Low
6-8 hours. Meat should be tender.
Just before serving:
Blend 1 T. cold water with cornstarch;
add to stew. Cook & stir until thickened &
bubbly. Serve over hot, cooked noodles;
sprinkle top with poppy seeds.

(recipe: Cheryl B-slowcooker digest)

Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 eggs
3 medium bananas
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
pinch salt


1/4 C. butter, softened
4 oz. cream cheese, softened
2 1/2 C. confectioners sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
In mixing bowl cream butter & sugar;
beat in eggs, bananas & vanilla. Combine
flour, baking soda & salt; add to creamed
mixture & mix well. Pour into greased
15 X 10 X 1″ baking pan. Bake 25
minutes or until bars test done; cool.
Cream butter & cream cheese in mixing
bowl; gradually add confect. sugar & vanilla;
beat well. If you want it thicker, add a little
more confect. sugar; spread over bars.
Makes 20 bars

(recipe: julieseatsandtreats.com)

Really Moist Pumpkin Bread

1 C. sugar
1/2 C. oil
2 eggs
1 C. canned pumpkin
1 1/2 C. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping:

1/2 C. brown sugar
1/3 C. flour
1/4 C. butter

Preheat oven 325 degrees F.
Grease & flour 8 X 5 loaf pan. Beat
sugar with oil until blended; add eggs,
one-at-a-time, beating well. Continue
beating until light & fluffy. Mix in
pumpkin on Low speed. Add in dry
ingredients on Low speed; mix well;
pour into prepared pan.
Mix ingredients until crumb-like
texture using pastry cutter. Spread
topping on entire loaf.
Bake 60 minutes or until toothpick
inserted into center comes out clean.
Cool 10 minutes then remove from
pan & finish cooling.

(recipe: thecharmofhome.blogspot.com)

See what I mean? And there’s lots more
pumpkin/Fall recipes to come! I’m having
trouble keeping up with them all, so I’ll just
have to SHARE MORE!!! I’m hoping you
can find something that perks your
interest and perhaps you can prepare
a tasty recipe – for me! (Just kidding –
I don’t do much ‘experimental’ cooking,
but can still SHARE great sounding recipes
with you in hopes they might sound
tasty to you, too!

Enjoy your day – glad to read that Momma
took my suggestion and gave herself a
much-needed break and started reading a
new book. Sometimes that’s all it takes: a
brief break from the ‘norm’ just to rest/
recover/re-boot for another go at life.



PS: Since it IS Halloween:


(Couldn’t resist – saw this on Pinterest today!) hehehe

Published in: on October 31, 2014 at 10:35 am  Leave a Comment  
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