Just plain tired . . .


(No, I didn’t make this, just thought it was clever)

Today was my ‘get things done’ day and I think I over-did it a bit. Started out by baking (from scratch) a banana cake and then thought: “You know, you still have 3 black bananas, that’s enough to make a banana bread, too” – so I did. Got the dishwasher loaded, made out a grocery list, make omelets for everyone for breakfast, then it was time to go grocery shopping. Went to the dollar store, grocery store & finished up at the drug store. Everything is put away and I’m BEAT! Dinner is simple: sloppy joes – always a favorite and it helps to have something easy to cook when you’re just too pooped!


Crockpot Hamburger & Potato Bake

1 1/2 lb. hamburger, browned/drained
1 large onion, sliced
4 large potatoes, peeled/sliced
1 (10 oz) can cream of mushroom soup
1/2 C. milk
1 small can corn niblets
1 tsp. minced garlic
salt & pepper, to taste
1-2 C. shredded Cheddar cheese

Spray insides of crockpot with nonstick
spray. Layer potatoes, onions, garlic &
hamburger until all is used, sprinkling
each layer with salt & pepper. Mix soup
& milk; pour over top. Cook 3-4 hours
on High. Stir in corn niblets the last 30
minutes & top with cheese. Serves 4
(Cook in 4-6 qt. crockpot for best

(recipe: momswithcrockpots.com)

Ham & Cheese Skillet

1/4 C. onion, chopped
1/3 C. green pepper, chopped
1/4 C. butter, melted
1 T. flour
1 tsp. salt
3 1/2 C. milk
2 C. cooked ham, cubed
8 oz. dry macaroni noodles
1 C. sour cream *
1 C. shredded cheese (Swiss, Cheddar,
American, etc.)
salt & pepper, to taste

Melt butter in skillet & cook onions &
peppers until tender; stir in salt &
flour. Add milk, a little at a time, with
a fork or whisk. Add ham & macaroni;
stir constantly while bringing to a boil.
Cook until macaroni is tender. Stir in
sour cream & cheese to melt (DO NOT
boil.) Serves 6

*or 1/2 C. sour cream and 1/2 C.
plain Greek yogurt

(recipe: goodenessgracious.com)

(I’m planning on making this some time this week!)

Pepper Jack/Spinach-stuffed
Chicken Breast

1 lb. boneless,skinless chicken breasts
4 oz. Pepper Jack cheese,
1 C. frozen spinach, thawed/drained
2 T. olive oil
1 T. breadcrumbs
salt, to taste
ground black pepper, to taste

Preheat oven 350 degrees F.
Flatten chicken to 1/4″ thickness.
In medium bowl, combine cheese,
spinach, salt/pepper. Spoon about
1/4 C. mixture onto each breast; roll
each breast tightly & fasten seams
with toothpicks (you might need as
many as 8 toothpicks per breast –
make sure to count total toothpicks
used). Place breasts, seam-side up
on a foil-lined baking sheet. Brush
each breast with oil, sprinkle bread-
crumbs over breasts and any remaining
spinach/cheese mixture. Bake 35-40
minutes until chicken is cooked through.
Remove toothpicks before serving. Serve
whole or sliced.

(recipe: Facebook)

Strawberry Cream Cheese

1 stick (1/2 C.) butter
1 egg, lightly beaten
1 C. milk
1 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
2 quarts whole strawberries,
washed/tops cut off
4 oz. cream cheese, cut into
small pieces

Preheat oven 350 degrees F.
Melt butter & pour into 9 X 13 pan,
moving pan around to coat bottom.
In small bowl mix egg, milk, flour,
sugar, baking powder & salt; pour
directly over butter in pan, do NOT
stir. Add strawberries, arranging in
a single layer as much as possible.
Sprinkle cream cheese pieces over
strawberries. Bake 45 minutes or
until top is golden brown & edges
are bubbling (Crust rises up &
around the fruit, but fruit will
still pop a little out of top).

(recipe: Facebook)

Melt in your Mouth Chicken

6 boneless, skinless chicken breasts
1 C. Parmesan cheese
2 C. Greek-style plain yogurt
1 tsp. garlic powder
1 1/2 tsp. chili powder
1/2 tsp. pepper

Preheat oven 375 degrees F.
Spray a 9 X 13 baking dish with
nonstick spray; place chicken
in pan. Mix together rest of
ingredients & spread  over
chicken breasts. Bake 1 hour.

(recipe: Facebook-Courtney Luper)

Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 T. butter
1 small yellow onion, cut in half &
very thinly sliced
1/4 tsp. red pepper flakes (or
more if you like it spicy)
1 tsp. fresh thyme
1/2 C. sour cream
1/2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Cut spaghetti squash in half length-
wise & remove seeds. Place in a covered
dish with 1/4 inch water; microwave 10-12
minutes. In medium skillet over medium
heat, add butter, onions, red pepper & thyme;
cook until onions are slightly brown in color;
salt & pepper to taste. Using a fork, scrap
the insides out of the squash & transfer to
a small bowl. Combine squash, onion mixture
& half of cheese together; mix well. Place
mixture into a buttered baking dish & top
with remaining cheese. Bake 15-20 minutes
until golden brown on top. Serves 6

(recipe: dandydishes.blogspot.ca)

Mexican Stuffed Shells

1 lb. ground beef
1 pkg. taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 C. salsa
1 C. taco sauce
1 C. Cheddar Cheese, shredded
1 C. Monterey Jack cheese, shredded

3 green onions, chopped (green tops, too)
sour cream
sliced black olives

Preheat oven 350 degrees F.
Cook ground beef in large skillet; add taco
seasoning & prepare accordg. to pkg. directions.
Add cream cheese; cover & simmer until cheese
is melted; blend well. Set aside & cool completely.
Cook pasta shells accordg. to directions; drain. Set
shells out individually on cutting board/baking
sheet so that they don’t stick together. Pour salsa
on bottom of 9 X 13 baking pan. Stuff each shell
with meat mixture. Place shells in pan, open side
up. Cover shells with taco sauce. Cover with foil &
bake 30 minutes. Remove from oven, add shredded
cheeses; remove foil & bake 10-15 minutes more.
Top with any condiments you like: green onions,
sliced olives, etc. Serve with extra sour cream &

(recipe: The Way to His Heart blog)

Knock You Naked Brownies!

1 stick butter, melted
flour, for dusting
1/3 + 1/2 C. evaporated milk
1 (18.5 oz) box German chocolate
cake mix
1 C. finely chopped pecans
60 caramels, unwrapped
1/3 C. semisweet chocolate chips
1/4 C. powdered sugar, sifted

Preheat oven 350 degrees F.
Grease & flour 9 X 9 baking pan.
Pour 1/3 C. evap. milk into bowl with
cake mix. Add melted butter & pecans;
mix together – it will be very thick. Divide
dough in half down the middle. Press half
into bottom of prepared pan. Bake until
slightly set, 8-10 minutes. Remove from oven,
set aside. In double boiler, or glass bowl over
a pot of simmering water, combine caramels &
remaining 1/2 C. evap. milk. Stir occasionally
until caramels are totally melted & mixture is
smooth. Pour mixture over first baked layer,
spreading so it’s even. Sprinkle choc chips
over top.
On a clean surface or sheet of waxed paper, press
remaining dough into a square shape slightly
smaller than the baking pan. Carefully set it on
top of choc. chips. Bake 20-25 minutes. Remove
pan from oven, let cool to room temp. Cover pan
& refrigerate brownies several hours to let them
set. When ready to serve: sprinkle top generously
with powdered sugar & cut into large rectangles
before removing from pan. Makes 6 servings.

(recipe: Ree Drummond-Food Network)

Easy Creamy Potato Soup

3 lb. potatoes, diced (don’t peel)
4 T. garlic powder
1 medium onion, chopped
1 (38 oz) can chicken broth
8 oz. cream cheese, softened

Add potatoes, garlic powder, onion &
chicken broth to crockpot. Cover &
cook on High 5 hours or Low for 8
hours. Remove soup from crockpot;
puree in blender or food processor
with cream cheese. Pour back into
crockpot & keep warm.

Poster says she serves hers with:
shredded Cheddar cheese
cooked/chopped bacon

on top.

(recipe: ourtableforseven.com)

Crockpot Chicken & Noodles

1 lb. chicken breast
1 (10 oz) can cream of chicken soup,
10 oz. water
1 (8 oz) can chicken broth
1 (12 oz) pkg. wide egg noodles,
dry (not cooked)

Spray insides of crockpot with
nonstick spray. In mixing bowl
mix together soup, water & broth.
Place chicken in crockpot & pour
mixture over chicken. Cook on
High 3 hours. Remove chicken;
cut or shred into bite-sized pieces
then place back in crockpot. Add
noodles DRY, not cooked, & cook
an additional hour, stirring
occasionally. Makes approx. 8,
1 Cup servings.

(recipe: ourtablefor seven.com)

Pizza Soup with Homemade Croutons

1 (24 oz) jar Classico Four Cheese
pasta sauce
2 (10 3/4 oz, ea) cans tomato soup
2 (10 3/4 oz, ea) soup cans filled
with water
1 empty soup can filled with Half &
2 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 C. grated Parmesan cheese
8 oz grated pizza blend cheese
(mozzarella & cheddar cheeses)

Homemade Croutons:
1/2 loaf Italian bread
olive oil
Italian seasoning
sea salt
garlic salt

Place pasta sauce in blender & blend
until completely smooth. Pour pasta
sauce, tomato soup, water, Half &
Half, oregano, garlic salt, onion powder
& Parm. cheese in large pot. Mix well
& warm over medium heat, stirring
often. Once soup is hot, add shredded
cheeses; stir until cheese melts. Serve
soup with croutons on top.

Cut Italian loaf into bite-sized pieces.
Heat olive oil in a pan over medium
heat & add bread pieces*. Drizzle
more olive oil over bread & turn to
coat the pieces. Sprinkle with sea
salt, Italian seasoning & garlic salt.
Continue cooking, turning often, until
golden brown & crispy.

*depending on the size of the pan,
not all of the bread pieces might fit
in the pan at one time.

(recipe: thegunnysack.com)

Our weather is still nice for this time
of year in Michigan – it’s holding to
the 30’s during the day for the most
part, colder (of course) at night. We
had a very light dusting of snow early
in the evening (when I came out of
church at around 7:20 there was a
thin layer of ice on my windows, but
not enough to worry about, easily
scraped off). It’s been sunny & clear
today – roads are great, so I’m not

Enjoy your day!



PS: Almost forgot! I had the pleasure
of watching (almost all) of the movie
“Captain America”; normally this
would not be a movie I would even
consider watching but it was on while
I was baking the cake so I ended up
getting to see almost all of it – it was
a GOOD movie!
Published in: on February 9, 2015 at 5:39 pm  Comments (1)  
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One CommentLeave a comment

  1. Both banana creations are great. I have made both your recipes. But it sounds like your shopping trip was indeed a little overdone. Take it easy there ‘old girl’ you ain’t as young as you used to be.

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