I was ‘Ooot and Aboot’ (to quote my Father)


Not quite zero – it’s 10 but with the wind chill, feels like 4 degrees F.

Just got home from my first trip ‘oot and aboot’ – my Father was Scots Canadian – that’s the way they say Out and About! Had a bit of ‘fun’ attempting to get my car out from under the snow and down the driveway, but once that was accomplished, it was all good. Went to the bank and took that opportunity to clear off my back van window, which was all frosted/iced up (the way my van was parked at home you couldn’t get behind it). REALLY chilly and supposed to get colder tomorrow night, with 1-3 more inches of the white stuff coming – oh, joy. I noticed while driving that my favorite gas station had gas at $2.09/9 – on the way back home I passed it again and it was $2.29/9! Glad I didn’t really need gas! Sure hope that trend doesn’t continue!


Bacon, Double Cheese Dip

8 slices bacon, chopped/cooked crisp
2 (8 oz, ea) blocks cream cheese, softened
1 C. mayonnaise or plain Greek yogurt
2 (8 oz, ea) pkgs. shredded cheese (your
favorites *)
2 green onions, finely chopped

chips & crackers for dipping

Beat together cream cheese & mayonnaise
(or yogurt). Stir in shredded cheeses; add
remaining ingredients, reserving a little
bacon to top with at end. Place in
crockpot & cook on Low 3 hours until
hot & smooth. Garnish top with reserved
bacon. Serves 10-12

*poster used Swiss & sharp Cheddar

(recipe: recipesthatcrock.com)

Crockpot Parsley Potatoes

1 1/2 lb. baby potatoes
1/4 C. water
1/4 C. butter, melted
1 T. lemon juice
3 T. fresh parsley, minced
1 T. fresh chives, minced
salt/pepper, to taste

Clean potatoes & place in crockpot.
Cover with water & cook on High 2 1/2 –
3 hours; drain. Mix all ingredients except
salt & drizzle over potatoes. Toss to coat;
sprinkle with salt. Serves 6

(recipe: recipesthatcrock.com)

Honey Cashew Chicken

1 (20 oz) can pineapple chunks
2 C. brown rice, uncooked
2 (6 oz, ea) skinless, boneless chicken
breast halves, cut into 1 inch cubes
2 T. cornstarch
1 /2 tsp. salt
1/4 tsp. black pepper
1/4 C. honey
2 T. soy sauce
1 T. rice vinegar
1-2 tsp. sriracha sauce (optional)
2 T. vegetable oil
2 large cloves garlic, minced (1 T.)
1 red bell pepper, sliced
1 C. frozen shelled edamame or peas,
1/2 C. dry-roasted cashew pieces, unsalted
& chopped

Drain pineapple chunks, reserving juice.
Combine juice with water to equal 1 3/4 C.
Prepare rice accordg. to pkg. directions, using
the juice mixture. Combine chicken, cornstarch,
salt & pepper in bowl; toss to coat. Whisk
together honey, soy sauce, vinegar & sriracha
in small bowl; set aside. Heat oil in large skillet
over medium-high heat. Add chicken mixture;
cook 4 minutes until lightly browned. Increase
heat to high, add garlic, red pepper, pineapple
chunks & edamame (or peas); cook 5 minutes
until vegetables are crisp-tender & chicken is
thoroughly cooked, stirring frequently. Stir
in cashews. Add honey sauce mixture to chicken
mixture; toss to coat until heated through. Serve
over rice. Serves 4

(recipe: newspaper flier)
Beef & Broccoli (crockpot)

1 lb. boneless beef chuck roast, sliced
into thin strips
1 C. beef consomme
1/2 C. soy sauce
1/3 C. brown sugar
1 T. sesame oil
3 garlic cloves, minced
2 T. cornstarch
2 T. sauce from crockpot after
being cooked
fresh broccoli florets (as many as desired)
hot cooked rice

Place beef in crockpot. In small bowl
combine soy sauce, brown sugar, oil &
garlic; pour over beef. Cook, on Low
6-8 hours. In a cup, stir cornstarch &
sauce from crockpot until smooth;
add to crockpot & stir to combine.
Cover & cook an additional 30 minutes
on High (sauce has to boil to thicken)
Serve over hot cooked rice

(recipe: Ron & Jean-Slowcooker digest)

No-Bake Chocolate Oatmeal Cookies

1/2 C. butter
2 C. sugar
1/2 C. milk
4 T. cocoa
1/2 C. peanut butter
3 1/2 C. quick-cooking oats
2 tsp. vanilla

Put the first 4 ingredients into a
saucepan; bring to a rolling boil-
boil 1 minute. Stir in next 3
ingredients & drop onto waxed
paper or foil. Let cool until set.

(recipe; Facebook)


Cheesy Smoked Sausage & Potato Casserole

3 cups Idaho potatoes, peeled, boiled
and cut into cubes when cool, approx. 1 lb

4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Preheat oven 350 degrees F.
Cut skinless smoked sausage in half, lengthwise,
and then chop into 1/2 inch “half moon” cuts.
Cook in a frying pan for about 15 minutes, turning
frequently to SLIGHTLY brown.Meanwhile, put cooked
& diced potatoes in 2 quart casserole. Add cooked
meat and give it a gentle toss. Mix all remaining
ingredients (except for shredded cheddar cheese
& paprika) in a saucepan over medium heat until
warm, melted and smooth. (Use a whisk and stir
constantly.). Pour white/cheese sauce over potatoes
and meat. Sprinkle shredded sharp cheddar cheese on
top, and then sprinkle paprika evenly over the top.
Bake 35-45 minutes (watch, until golden brown on top).

NOTE: You can substitute: 1/2 lb. hot dogs, sliced into
1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices
OR 12 oz. can of Spam diced into 1/2-inch dices, instead
of the smoked sausage.

(Recipe: Facebook)

Crockpot Brown Sugar Meatloaf



3 lb. lean ground beef (93% fat free)

4 large eggs
1 C. milk
1 1/4 C. Italian-seasoned breadcrumbs
2 pkgs. onion soup mix (dry)
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground ginger
2 C. ketchup
1 C. brown sugar
2 tsp. Worcestershire sauce

NOTE: Poster STRONGLY suggests using
a crockpot LINER (see note below) – it
makes it easier to take the meatloaf out
of the crockpot in one piece.
you do not
have a crockpot liner you can use aluminum
foil. Make long, but narrow pieces of foil and
lay them down in the crockpot, then place the
meat loaf in,so that you can use the foil by
grabbing on to the foil and pulling up.

Spray insides of crockpot with nonstick
spray. Mix hamburger, eggs, milk, onion
soup mix, breadcrumbs, salt, pepper & ginger
in large bowl; mix well. Scoop hamburger
mixture into crockpot, shaping it into a loaf
size, keeping it away from the sides of the
crockpot, if possible. Cook, on Low 6 hours

NOTE: poster also strongly suggests NOT
cooking this on high). Using a meat
thermometer, make sure meatloaf has an
internal temperature of 160 degrees before
removing from crockpot.

Mix ketchup, brown sugar & Worcestershire
sauce in separate bowl, then spread on top
of meatloaf a few minutes before you take
it out of the crockpot. Serves 10

(recipe: Crockpot Ladies)

Tomato Pie

2 large sweet onions, thinly sliced
2 T. olive oil
1 tsp. salt
2 C. sliced fresh mushrooms
1 unbaked (9″) pastry shell
1 1/2 tsp. minced fresh basil
1 1/2 tsp. minced oregano
1 1/2 tsp. minced rosemary
2 C. (8 oz) shredded mozzarella
1 (2 1/4 oz) can sliced ripe olives,
4 large plum tomatoes, cut into
1/4″ slices
dash ground black pepper

Preheat oven 375 degrees F.
In large skillet, saute onions in oil
until lightly browned; sprinkle with
salt & set aside. In same skillet saute
mushrooms until tender. Using a
slotted spoon, transfer onions into
pastry shell; sprinkle with herbs &
cheese. Top with mushrooms & sprinkle
with olives. Arrange tomato slices over
top; sprinkle with pepper & bake 50-60
minutes until crust is golden brown. Let
stand 15 minutes before cutting. Serves 8

(recipe: Peg-Marys Recipe Exchange)


Ginger Applesauce Cake

3/4 C. butter, softened,
1 (2 layer size) spice cake mix
3 eggs
1 1/3 C. applesauce
2/3 C. finely chopped
crystallized ginger, divided
1 (8 oz) pkg. cream cheese,
1 tsp. vanilla
1 tsp. ground ginger
2 C. powdered sugar

Preheat oven 350 degrees F.
Beat 1/2 C. butter, cake mix, eggs &
applesauce in large bowl using elec.
mixer until blended. Stir in 1/2 C.
chopped ginger & pour into a 9 X 13*
baking pan sprayed with nonstick spray.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Cool completely. Beat cream cheese &
remaining butter in large bowl using
elec. mixture until blended. Add vanilla
& ground ginger; mix well. Gradually
beat in powdered sugar & spread
onto cake. Garnish with remaining
chopped ginger. Serves 16

*NOTE: this can also be prepared
using a 12-Cup fluted tube pan
or 10 inch tube pan. Reduce baking
time to 35-45 minutes. Cool cake
in pan 10 minutes then invert onto
a wire rack, remove pan. Cool cake
completely & frost as directed.

NOTE: Keep frosted cake refrigerated

(recipe: Kraft foods)


Still working on the baby blanket;
I now have about 1 1/2 feet done –
I like the way this looks, but it’s a
rather ‘fussy’ pattern, in that I have
to keep counting stitches to make
sure I didn’t make a mistake (even
though I’m also using stitch markers
every 8 stitches/179 stitches total).
I’d rather discover a mistake a few
stitches back than suddenly see one
a few ROWS back (done that before
and it’s no fun ripping down to the
mistake and starting over).

Our family is finally back to our old
‘normal’ schedule ie: able to drive
anywhere/get out of the driveway.
Tonight is my Knit group and I’m
planning on going – not sure how
many ladies will make it out – we’ll
see. Tomorrow night is my special
needs group and I’m betting my
partner/our leader will call it off –
it’s supposed to get down to ZERO
and that’s REALLY rough for our kids
who are in wheelchairs – better to
stay home and be warm.

Hope you’re having a good day –
take a few minutes to enjoy doing
something you like! (I stopped at
Meijers today – sort of like a small
Costco/Sams club but not a member-
ship thing – they have a little of almost
everything). They usually have marked
down baked goods so today I grabbed
a box of about 8 mixed donuts – the one
I chose to eat turned out to be apple
filled! YUM! (not real good for my
diabetes, but sometimes ya just gotta
splurge a little – right?)




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One CommentLeave a comment

  1. Just look at that donut as a serving of fruit that just happened to have a bit of no no attached to it. You have to have some fun sometimes.

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