I love the way the Lord works; it is with joy that I report to you that my son, Ben, is doing better. This will be a long process, but he is steadily improving and we’re THRILLED! Today is the first day that I will not be going to the hospital, as my husband and oldest son will make the trip for me. It’s an hour drive one way and the hospital is HUGE – tons of walking (my aching hips attest to that!) but I’ve lost about 4 lbs (so that’s a good thing – in a way!). Thank you for all of your prayers, concerns and cares – I relish them.

Since yesterday I have been (finally) able to smile and be happy (of course, you know me – there’s a Bible verse for that:

Psalm 28:7  “The Lord is my strength and my shield; my heart trusted in Him, and I am helped; therefore my heart greatly rejoices and with my song I will praise Him.”

Knowing that it’s the holiday season, here are more recipes for you:


Butternut Squash Soup with Sausage

2 (8 oz, ea) cans tomato sauce with basil,
garlic & oregano
2 C. water
1 (12 oz) pkg. refrigerated butternut squash
1/2 tsp. garlic powder
1 lb. bulk Italian pork sausage

1/2 C. dry ditalini pasta, uncooked (small
1 (6 oz) pkg. baby spinach leaves

Spray insides of crockpot with nonstick spray.
Add tomato sauce, water, squash & garlic
powder; stir to combine. Pinch sausage into
bite-sized pieces & place in sauce. Cover &
cook on Low 7 1/2 hours or High 3 1/2 hours.
Stir in pasta & spinach leaves; cover & cook
on High 30 minutes more until pasta is tender.
Serves 6 (1 1/3 C. each)

*If this is not available, use 1 (12 oz) pkg.
frozen chopped butternut squash.

**Any small pasta: macaroni, orzo or
small shells may be used instead

(recipe: readyseteat.com)

Chocolate Hershey Bar PIe

7 (1.5 oz, ea) Hershey’s Chocolate
bars with almonds
1 (8 oz) tub Cool Whip, thawed

1 1/4 C. ground graham cracker
5 T. butter, melted
dash salt

Chocolate Curls:
1 large Hershey bar
1 potato peeler
Mix graham cracker crumbs, salt
& butter in small bowl. Press
mixture into a 9″ pie plate (you
can use a small measuring cup
bottom to help press mixture into
pan). Unwrap & break up candy
bars into a microwavesafe bowl.
Melt in microwave 30 seconds;
stir then return to  microwave
for 30 seconds; stir – repeat
steps until you have smooth
chocolate. Gently fold Cool
Whip into chocolate, making sure
all ingredients are well mixed.
Pour mixture into prepared crust.

Chocolate shavings;
Using potato peeler, peel off
some of the chocolate on the
sides of the bar into a bowl;
works best if the chocolate is a
bit warm (not melted, just warm).
Sprinkle chocolate shavings onto
pie. Cover & refrigerate until
firm, about 4-5 hours.

(recipe: jamiecooksitup.net)

Cinnamon Crescent Rolls

1 (8 count) tube Crescent rolls
5 T. butter, softened
1/4 C. white sugar
2 1/2 tsp. cinnamon
2 T. milk
1/4 C. powdered sugar
1/2 tsp. vanilla

Preheat oven 375 degrees F.
Unroll crescent rolls & place on rimmed
cookie sheet. In small bowl mix butter,
sugar & cinnamon. Spread mixture over
rolls & roll them up. Place tip-side down
on cookie sheet. Bake 10-12 minutes or
until golden brown.
Mix milk, powdered sugar & vanilla until
smooth; drizzle over tops of rolls. Makes 8


Knock Your Socks Off Chicken

1 1/2 lb. boneless skinless chicken
1 pkg. andouille sausage (or smoked
sausage or kielbasa)
1 (8 oz) pkg. cream cheese, softened
1 C. chicken stock
1/2 C. chicken stock (or beer)
3 cloves garlic, minced
1 small yellow onion, diced
2 T. Dijon mustard
1/2 tsp. salt

chopped scallions – garnish

Cooked rice, buttered noodles,
cooked quinoa or pasta

In large bowl whip cream cheese
with chicken stock, salt, garlic,
mustard & wine (or chic. stock)
until well blended. Place chicken &
sausage in bottom of crockpot; place
onions on top. Pour cream cheese
mixture over top. Cover & cook on
High 4 hours (or Low 5-6 hours). Check
occasionally to make sure it’s not
thickening too much. If it is, add more
chicken stock or water.
When ready to serve, place contents
in a large casserole dish & place under
broiler a few minutes for some extra
color (optional).
Serve over cooked rice, noodles,
quinoa or pasta.


Cheesy Onion/Beer Dip

1 C. diced yellow onion
1 T. butter
1 T. olvie oil
1 tsp. minced garlic
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. black pepper
8 oz. cream cheese, room temp.
1/2 C. Asiago cheese
1 tsp. Worcestershire sauce
4 oz. beer

Heat butter & olive oil in skillet.
Add onions; cook until browned,
stirring only occasionally. Add garlic,
salt, pepper & thyme; cook 1-2 minutes.
Add onions & garlic to small crockpot.
Add remaining ingredients & cook on
Low until melted & combined.

Serve with chips, pretzels or veggies

(recipe: crockpotgourmet.net)

No-Bake S’mores Cake

1 box graham crackers
2 tubs marshmallow creme (7 oz, ea)
1 (8 oz) tub Cool Whip, thawed
2 tsp. vanilla
1 bag semisweet chocolate chips
1 C. heavy whipping cream
1 tsp. salt

Mix marshmallow creme & Cool Whip
until smooth & creamy; use an elec.
or stand mixer; add vanilla and mix
again. Line bottom of a 9 X 13 pan
with graham crackers. Spread one-
third of marshmallow mixture evenly
over graham crackers (repeat this
step again.) Over medium-low heat
melt choc. chips & cream until smooth;
keep stirring. Once chocolate is completely
melted and ingredients are well
combined, turn off heat. Add salt; whisk
for about 5-20 minutes. Pour over top
of graham crackers evenly. Place in
freezer (uncovered) 30 minutes. Remove
from freezer & place in refrigerator
overnight.  Serves 20

(recipe: allfood.recipes)

Fried Cabbage & Bacon

7 slices bacon, cut into small
pieces (can use kitchen shears)
1/2 head medium-sized cabbage,
sliced thinly
1 medium onion, chopped like cabbage
2 cloves garlic, chopped small
dash paprika
salt & pepper, to taste
sprinkling of crushed red pepper flakes
(if you like some heat)

Heat a skillet on medium heat; cook
bacon until almost done. Add onion &
garlic; saute until onion is soft. Add
cabbage, salt & pepper, paprika &
red pepper (if desired). Cover & cook
on Low 10 minutes.

(recipe: kelliskitchen.org)

Sausage Pinwheels
overnight recipe

1 lb. bulk sausage
1 can crescent roll dough

Remove dough from can in
one whole sheet. Press
perforated edges together to
form one sheet of dough. Spread
sausage over dough evenly. Staring
with long edge, roll dough & sausage
into a log. Refrigerate overnight or
until firm.
Preheat oven 375 degrees F.
Slice log into 1/2″ pieces & place on
a baking sheet. Bake 12-18 minutes.
Makes 24 servings.

(recipe: food.com)

3-Ingredient Salsa Dip

8 oz. cream cheese, softened
1 (16 oz) jar salsa (your choice
on heat)
2 C. shredded Cheddar cheese

crackers or corn chips, for dipping

Dip prepared 2 ways:

Method #1:
Place all ingredients in a micro-
waveable bowl; microwave 2
minutes on High; stir & return
1 minute; stir & serve warm or
store in fridge.

Method # 2:
Spread cream cheese on bottom
of a 9″ x 9″ baking dish to coat
bottom of dish. Spread salsa over
cream cheese; sprinkle shredded
cheese over top & Microwave on
High 3 minutes until cheese is
completely melted on top.
Serves 8

(recipe: food.com)

No-Bake Christmas Oatmeal Cookies

1/2 C. sugar
1/2 C. cocoa
2 T. margarine
1/2 C. milk
2 1/2 C. oats (quick cooking);
processed in food processor to
a finer texture
1/2 C. coconut
1/2 C. peanut butter
1 tsp. vanilla

powdered sugar, for dusting
cocoa powder, for dusting

Place sugar, cocoa, margarine &
milk in small saucepan; bring to
boil & boil 2 minutes. Add all
remaining ingredients; mix well
(with hands) – roll into small
balls. Place on a baking sheet
lined with waxed paper. Refrigerate
2-3 hours until hard. Roll balls in
cocoa or powdered sugar.

NOTE: Recipe can be halved,
doubled or tripled. They keep well
in a sealed container

(recipe: withablast.net)

Crockpot Chicken Tortilla Soup

4 boneless skinless chicken thighs (1 lb)
1 (10 oz) can diced tomatoes & green
chiles, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
2 (14.5 oz, ea) cans chicken broth
4 C. tortilla chips
3/4 C. Mexican-style shredded four
cheese with a touch of Philadelphia

Place chicken in crockpot; add tomatoes,
carrots, onions, chili powder, cumin & broth.
Cover & cook on Low 4-5 hours (or High
2-3 hours). Use a slotted spoon to remove
chicken from crockpot; cool slightly. Coarsely
chop chicken; return to pot; stir. Crush chips
coarsely & place into 8 bowls. Ladle soup into
bowls & top with cheese. Serves 8, 1 C. each

(recipe: Kraft foods)

Crockpot Shepherd’s Pie

Mashed Potatoes:
6 C. cooked, peeled hot/drained
potato quarters (if potatoes are
large, cut into 6 or 8 pieces)
2 T. butter or margarine
6 T. Half & Half
salt & pepper, to taste

Meat Mixture:
2 C. cooked lean meat of your
choice, cut into bite-sized pieces
(roast turkey, roast beef, etc.)
2 1/4 C. frozen mixed vegetables,
lightly cooked or thawed
1 (10.5 oz) can cream of celery soup
1/3 C. sour cream
4 green onions, white & green,

3/4 C. shredded Cheddar cheese

Add hot drained potatoes directly
to large mixing bowl. Add butter,
Half & Half; beat on Low until
desired texture. Add salt & pepper,
to taste. Spray insides of crockpot
with nonstick spray. Spread mashed
potatoes in bottom; sprinkle pepper
over top, if desired. Spread meat
evenly over potatoes & top with
mixed vegetables. Add soup to a
2-Cup measuring cup; stir in
sour cream & diced onions; spread
over top of vegetables in crockpot.
Cover & cook on High 2 hours or
Low 4 hours. (If you are using
cheese, when 2 hours are up,
sprinkle top with cheese & cook
on High until cheese is melted,
about 20-30 minutes).
Serves 4

(recipe: famousrecipes.wordpress.com)

Thank you for following my blog; I enjoy finding
recipes that sound easy-to-make, have not a lot
of ingredients and (sound like they’re) tasty.

Our weather is holding out nicely – no snow/ice/
sleet, etc. It’s chilly (in the low 30’s) but you can
drive & walk in chilly!

Enjoy your day;


Published in: on December 11, 2014 at 1:30 pm  Comments (1)  

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One CommentLeave a comment

  1. The news about ben is wonderful. I will certainly be following your blog for his progress. As for you take it easy when possible we need you around.

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