Tuesday Thoughts


Sorry I haven’t posted sooner – it’s been a busy couple of days. Went to visit middle son yesterday and he’s greatly improving every day; we’re thrilled and, of course, give GOD the glory for it all. They keep moving him to different rooms – he’s been in all three sections of his floor (the nurse said the only one he hasn’t been in is A – the rehab unit!) He’s in good spirits and able to walk a few ‘laps’ around the halls – God is GOOD – he’s gaining his health & strength back. No, he won’t be home for Christmas, but that’s OK – we’re just thrilled he’s improving.

Got to attend our church’s “Ladies Christmas Dinner” last night – that was a very enjoyable time. The food was great (we have a lady in our church who does catering and cooks wonderful meals), and our ‘entertainment’ portion was a riot! Our Pastor, Associate Pastor, Youth Pastor and another guy from the church did a singing number that had the ladies rolling in the aisles with laughter – I haven’t smiled that much in a long time! Since it’s been hectic here, I spent time on Amazon last night ordering Christmas gifts. I had no idea what to get my grandson so his Dad gave me several suggestions – I went with those. Some time in the next couple days I need to bake the 3 loaves of Christmas bread for the neighbors and some cookies for the mail lady. This year I think I’m going to Meijers (a local grocery/retail store with a great bakery) and buying already made bakery cookies. Tomorrow evening is my special needs group’s Christmas gathering. Remember in posts past how I mentioned that this year I felt a little ‘on the sidelines’ because most of what I usually do is being taken care of? The Lord always has a plan – I know HE knew ahead of time all that we would be going through with middle son and spared me the extra stress. I only have to ‘show up’, greet people, maybe help a little on the serving line, play 2 Christmas carols and we’re done! (Have to wrap the presents for my helpers sometime today but that’s not difficult). Thursday we’re moving  middle son’s ‘stuff’ from his apartment to oldest son’s house (he will be living with oldest son when he gets out of the hospital.) They had planned this before middle son got sick, so when he’s back on his feet that will work out nicely. Oldest son lives about 7 minutes from us; this will be much closer to middle son’s work (and us) and rent will be about half what he was paying before when living with his best friend & best friend’s girlfriend. Yesterday I saw a billboard on the expressway that said “10 Days ’til Christmas!” – I know it’s been really hectic for us, but I guess I really didn’t realize just HOW close Christmas was! Wow! Are you prepared? I wrote out a menu today and will start getting my grocery shopping in order soon. (Thank heavens for AMAZON!!!)


Tex-Mex Breakfast Sausage Cups

1 (10 1/4 oz) tube refrigerated
buttermilk biscuits (5 to a can)
1/2 lb. sausage
1 egg
1 tsp. milk
1/3 C. salsa ( your choice on hot)
1/2 C. Cheddar cheese, shredded

Preheat oven 350 degrees F.
Cook sausage, crumble & drain.
Generously spray muffin tin
with nonstick spray. Press each
biscuit into tin to form a cup,
with edges extending over top.
Evenly divide cooked sausage to
each biscuit. Beat egg with milk &
spoon 1 T. mixture over sausage
in tin. Add 1 T. salsa to sausage &
top with shredded cheese.
NOTE: To prevent any spills,
place muffin tin on top of a cookie
sheet while baking
Bake 17 minutes until done.
Makes 5

Recipe can easily be doubled.
(recipe: food.com)

Apple Squares

5 C. flour
1 tsp. salt
2 C. shortening
4 eggs, separated
1 C. milk
2 C. crushed cornflakes

6 Granny Smith apples
1 C. sugar
1 1/2 tsp. cinnamon

1 1/4 C. confectioners sugar
1/2 tsp. vanilla
3 T. water

Combine flour & salt in large
bowl; cut in shortening. In
small bowl beat egg yolks &
milk (reserve whites for later).
Add egg mixture to flour
mixture; mix dough until
combined. Form into a ball
& cut in half. Refrigerate
30 minutes.

Preheat oven 350 degrees F.
Crush cornflakes
into very fine pieces. Roll
out one dough half & place
on a 15 X 10″ sheet pan. Sprinkle
all corn flake crumbs over dough
evenly. Peel & slice apples &
toss in a bowl with sugar &
cinnamon. Place apples in
a flat layer on top of corn-
flake crumbs. Roll out remaining
dough half and place on top of
apples layer. Cut some slits in
dough to let out steam. Seal
all edges (tuck top crust under
bottom if you need to.) Beat egg
whites until foamy & brush over
top of crust. Bake 1 hour, until
golden. Cool slightly. Combine
icing ingredients in small bowl &
drizzle evenly over crust. Cool
completely before cutting into

(recipe: allfood.recipes)

Chocolate Pecan Pie

1/2 C. Karo syrup
2 eggs
1/2 C. sugar
1 T. butter, melted
1/2 tsp. vanilla
1 C. pecan halves
1 deep dish pie shell (unbaked)*

1 pkg. Jell-O cook & serve chocolate
pudding mix

1 C. heavy whipping cream
1/4 C. sugar
1 tsp. vanilla

Optional garnish:
1/2 C. semi-sweet chocolate chips
2 T. milk

Preheat oven 350 degrees F.
Mix corn syrup, eggs, sugar, butter &
vanilla, using a spoon. Stir in pecans &
pour into pie crust. Bake on center
rack 60-70 minutes. Cool 2 hours on
wire rack before serving.
While pie is baking, prepare pudding
mix accordg to pkg. directions &
refrigerate to cool. When pudding &
pie are chilled, spread pudding over
pie. In a bowl, whip heavy cream until
almost stiff. Add sugar & vanilla; whip
until cream holds peaks; top pie with
whipped cream.
If you would like to garnish pie:
Melt choc. chips in a double boiler,
then whisk in about 2-3 T. milk. Whisk
until smooth then place in a zip-lock
bag. Seal bag & cut the very tip of one
corner of the bag & use bag as a pastry
decorator – drizzle over top of pie.

NOTE: Pie is done when center reaches
200 degrees F – tap center surface of pie
lightly – it should spring back when done.
If pie crust is over-browning, cover edges
with strips of aluminum foil.

*If using prepared frozen pie crust:
Place a cookie sheet in oven & preheat
oven as directed. Pour filling into
frozen crust & bake on preheated
cookie sheet.

(recipe: Stacy-justapinch.com)
Cheesy Corn Dip

1 (10 oz) Rotel, drained
2 (15 oz, ea) corn & diced peppers,
3 green onions, chopped
1 C. sour cream
1 C. mayonnaise
2 C. Mexican cheese, shredded

tortilla chips for dipping

Mix all ingredients together (except
chips) & refrigerate.

(recipe: julieseatsandtreats.com)
Aimee’s Quick Chicken

4 skinless boneless chicken breast
4 oz. Dijon mustard
1/4 C. teriyaki sauce
1/4 C. bacon bits
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Place chicken in 9 X 13 dish. Spread
mustard evenly over chicken; pour
teriyaki sauce evenly over all. Sprinkle
top with bacon bits, then cover with
cheese. Bake 30 minutes.

(recipe: Mary Free-Marys Recipe Exchange)
Cheesy Cheddar Chowder

2 C. water
2 1/2 C. diced potatoes
1 C. diced carrots
1/2 C. minced onion
1 tsp. salt
1/4 tsp. black pepper
1 C. diced ham

Cheese sauce:
1/4 C. butter
1/4 C. flour
2 C. milk
2 C. shredded Cheddar cheese

In medium saucepan bring soup
ingredients (except ham) to boil
10 minutes or until vegetables are
tender; add ham. In small saucepan
melt butter; stir in flour & milk &
add cheese to mixture. Whisk until
melted. Add cheese sauce to soup
mixture & stir until mixed. Serves 4

(recipe: julieseatsandtreats.com)

Chicken Enchilada Casserole

2 C. diced, cooked chicken
3 C. shredded Monterrey Jack
cheese blend
1 (4.5 oz) can chopped green
chiles, undrained
1 pkg. flour or corn tortillas
1 (16 oz) can refried beans
1 (19 oz) can enchilada sauce
1/4 C. sliced green onions (garnish)

Preheat oven 350 degrees F.
Grease 9 X 13 pan with nonstick
spray. Mix chicken, 1 1/2 C. cheese &
chilies in a bowl. Add a few spoon-
fuls of enchilada sauce to bottom of
9 X 13 pan; spread evenly over bottom.
Layer 3 tortillas on top of sauce, making
sure entire bottom of dish and part of
sides are completely covered by
tortillas (you can cut them to fit).
Spread about half of beans on top of
tortillas, half of chicken mixture then
half of enchilada sauce. Add 3 more
tortillas & repeat layering. Place 2
tortillas on top of next layer, overlapping
a bit, then add rest of enchilada sauce.
Finish by sprinkling rest of cheese on
top. Cover with foil & bake 45-55 minutes
until bubbly (check under foil). Garnish
with green onions, if desired. Let dish
stand about 5 minutes before serving.

(recipe: 12tomatoes.com)

Crockpot Cheesy Bacon Dip

8 oz. cream cheese, softened
1 C. sour cream (or Greek plain
1 (16 oz) can refried beans
2 T. taco seasoning mix
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
8 oz. shredded Sharp Cheddar
cheese, divided

tortilla chips, for dipping

Blend all ingredients except
shredded cheese. Spoon
half of cream cheese mixture into
crockpot & layer with half the
cheese. Add remaining cream
cheese mixture & top with remaining
cheese. Heat on Low 4 hours & serve
with tortilla chips for dipping.
Makes 12 servings.

(recipe: recipesthatcrock.com)

Cheese-stuffed Garlic Rolls

1 lb. frozen pizza dough, thawed
mozzarella cheese in chunk form,
cut into 36 chunks
2 T. butter
1/2 tsp. Italian seasoning
1 garlic clove, minced
1/4 C. Parmesan cheese

Lightly grease a large baking sheet.
Divide dough into 18 equal pieces.
Flatten a piece of dough & place 2
chunks cheese inside, sealing dough
around cheese tightly. Place on baking
sheet, seam side down & continue with
remaining dough. Cover & let rise until
puffy, about 30 minutes.

Preheat oven 375 degrees F.
Combine butter, Italian seasoning & garlic
in small bowl. Microwave until butter is
melted; brush mixture over risen rolls
& sprinkle evenly with Parm. cheese. Bake
20 minutes or until golden brown. Serve
very warm. Makes 18 rolls

(recipe: handletheheat.com)

Old-Fashioned Ginger Crinkle Cookies

2 C. flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 C. vegetable shortening
1/4 C. unsalted butter, softened
1/2 C. firmly packed light brown
1/2 C. granulated sugar
1/4 C. molasses
1 large egg
1/4 C. plus 1 T. turbinando sugar;
for coating

Preheat oven 350 degrees F.
In medium bowl whisk flour, baking
soda, ground ginger, cinnamon, salt,
allspice & cloves. Add shortening,
butter, brown & gran. sugars to bowl
of a stand mixer fitted with paddle
attachment. Beat on medium speed
until light & fluffy, 3-4 minutes. Pour
in molasses & egg; beat until well
incorporated. Add flour mixture by
scoopfuls & beat until combined.
Place turbinando sugar to a small
plate. Roll dough into 1 inch balls
then roll in turb. sugar. Place 12
balls on a baking sheet 2 inches
apart. Bake 9-11 minutes, rotating
sheet halfway through baking time.
Cool on sheets 4 minutes, then
continue cooling on wire racks;
repeat with second batch.

Note: I have made these many times –
I just use regular granulated sugar to
roll dough in and have never
rotated my baking pans when baking
these – and they came out fine!

(recipe: FoodNetwork.com)
Crockpot Rueben Dip

1 (16 oz) jar sauerkraut, rinsed
& drained
1 (8 oz) pkg. cream cheese, softened
2 C. shredded Swiss cheese
2 C. shredded, cooked corned beef
1/4 C. Thousand Island salad dressing

Crackers or rye bread, for dipping

Combine sauerkraut, cream cheese,
Swiss cheese, corned beef & Thousand
Island dressing in crockpot. Cover &
cook on High 45 minutes (if you’re in
a hurry – or Low and longer if you’re
not). Just until hot & cheese is melted.
Stir occasionally while cooking.

(recipe: crockmoms.com)

Crockpot French Toast

1 loaf (16 oz) bread, sliced
1 dozen eggs
2 tsp. vanilla
4 C. milk
1/4 tsp. salt
2 tsp. cinnamon
1/4 C. brown sugar
1/4 C. chopped walnuts

5-6 qt. crockpot
Place bread slices in crockpot. In
large bowl, whisk all remaining
ingredients & pour over bread.
Cover & cook on Low 6 hours.

Remove lid for last 20-30 minutes of
cooking time. This will allow the
remaining moisture to evaporate and help
the bread ‘toast’ evenly.

Toast is done when bread has soaked
up all the liquid & the egg has cooked.
(You will be able to see bits of cooked
egg stuck to the outside of the bread.)

Options: add raisins or craisins

(recipe: Marys Recipe Exchange)

Hoping you are where you want to be
with shopping/baking/planning for the
holidays. Remember to take time for your
loved ones and family – when it all boils
down, they are what’s most important.
Value them, cherish them and LET THEM
KNOW they are loved.



Published in: on December 16, 2014 at 11:06 am  Comments (1)  
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One CommentLeave a comment

  1. Let them know they are loved is about the most important thing you can do.

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