Quick one – running, running . . .


Easter’s coming and that means lots of preparations; picked up my car from the dealership today (good news – just needed new seals/we’re good!). Stopped at the dollar store for some Easter candy (as if we need more!); bought Mountain Dew there at $1.45 a 2 liter (that’s the only thing husband drinks). Stopped at the drug store (more candy) then off to the local grocery store only to find that they had a SALE on Mt. Dew 5/$5.00 – so guess we’re good on pop for quite awhile! I don’t know about you, but I have a habit of picking up nice older people (not as in ‘bring them home’) but I seem to strike up conversations with random people. I met a really nice older lady in the frozen foods when I spotted something that looked like frozen turkey legs (but they looked too small) – turns out it was frozen RABBIT! Who would guess? Right next to them were boxes of frozen QUAIL! (who knew my little local grocery store would carry such ‘high end’ items!?) Now, mind you, it is also situated in a multi-ethnic area – along with those ‘fancy’ items we also have such things as chicken FEET (saw those today – fresh, if you need some), tripe and other (odd to me) meat items – nothing wrong with that, just pointing out we certainly have DIVERSITY in my little Township!

Working (like crazy) on the knit scarf for my nephew – have the box all ready to take to the Post Office just as soon as I get it done – hoping for today, mail tomorrow, but we’ll see. Had a great time chatting/knitting/meeting new people last night at my Knit group – it’s always nice to meet really friendly new people; a lady was just traveling through our area of Panera to throw away her garbage when I caught her eye – she was really ‘eyeing’ us so I asked the standard question: “Do you knit or crochet?” YES! she said rather enthusiastically so I gave her the information to sign up on line – hopefully we’ll see her in two weeks! Our group is growing, but it’s nice that we seem to average about 16-19 people per meeting – just enough to fill our little corner of the restaurant. The manager is a real sweetie – she really likes having us there (we’ve become good friends over the years); it’s always nice to know that the management is happy you’re taking up space (and, of course, buying their wares). I will definitely vouch for Panera being a very ‘group-friendly’ place.


Crockpot Honey-glazed Carrots

1 lb. carrots, cleaned/cut into 1″
2 T. butter
2 T. honey
salt/pepper, to taste

Spray insides of 2 or 3 qt. crockpot
with nonstick spray. Place carrots
in crockpot along with butter. Drizzle
honey over top & season with salt/
pepper. Cover & cook on High 3
hours. Serves 5-6

(recipe: eatathomecooks.com)
Honey-Mustard Baked Ham

8-9 lb. precooked spiral cut ham,
1 C. honey
1/2 C. Dijon mustard
3 T. Worcestershire sauce
1 T. minced garlic
1 tsp. garlic salt

Combine honey, Dijon mustard,
Worc. sauce, minced garlic in a blender;
pulse until smooth. Reserve 1/2 C. of
sauce to pour on top at end.
Place ham, face down, in crockpot &
pour glaze on top. Cover & cook on
Low 3-4 hours or until heated through.
Pour reserved glaze on top just before

(recipe: therecipecritic.com)

Make-ahead Ambrosia

1 1/2 C. miniature marshmallows
1 (20 oz) can pineapple chunks in heavy
syrup, drained
1 (11 oz) can  mandarin oranges, drained
1 C. shredded coconut
1 C. (8 oz) sour cream
6 maraschino cherries, cut in half
crushed nuts for garnish (optional)

In large bowl combine all ingredients &
toss gently. Refrigerate 2-3 hours or
overnight. Sprinkle nuts on top before
serving. Serves 8

(recipe: mrfood.com)

Fruit Salad Cheesecake
(overnight recipe AND
for individual desserts)

1 1/2 C. vanilla wafer crumbs
2 T. butter, melted

1 (20 oz) can crushed pineapple,
3/4 C. sugar
1/2 C. cold water
2 envelopes unflavored gelatin
1 (8 oz) pkg. cream cheese, cubed
1 1/2 C. halved seedless grapes
1 (11 oz) can mandarin oranges,
drained/cut in half
1 (10 oz) jar maraschino cherries;
drained/roughly chopped
1/2 C. finely chopped pecans
2 C. Cool Whip, thawed

In small bowl combine van. wafer
crumbs & melted butter; press into
bottom of 9″ springform pan sprayed
with nonstick spray; set aside.

In small saucepan cook crushed
pineapple & sugar over medium heat
5 minutes until heated through. Place
cold water in small bowl & sprinkle with
gelatin; let stand 1 minute. Stir mixture
into warm pineapple mixture. Reduce
heat to Low & add cubed cream cheese;
cook & stir until cream cheese is melted
& mixture is well blended. Remove from
heat & cool completely.
Stir in grapes, mandarin oranges, cherries
& pecans into cooled cream cheese mixxture.
Fold in Cool Whip & pour into prepared
pan. Cover & refrigerate overnight.

To Make Mini’s:
Instead of making vanilla wafer crumbs &
butter mixture, place one vanilla wafer cookie
into bottom of muffin tin cups that have been
very lightly sprayed with nonstick spray. Fill
tin cups full of fruit salad mixture; cover &
refrigerate overnight.

(recipe: Courtney Luper/Facebook)

Pea Salad

1/3 C. sour cream
1 T. mayonnaise
1 T. white vinegar
4 C. frozen green peas, almost
totally thawed
8 slices bacon, cooked until crisp/
1/2 whole small red onion,
halved sliced very thin
6 oz. Cheddar or American cheese,
cut into small cubes
3 T. minced fresh parsley

Mix sour cream, mayo, salt/pepper &
vinegar to make dressing. Stir 2/3 of
dressing into peas until peas are coated.
Gently stir in bacon, onion, cheese &
parsley until combined (taste & adjust
seasonings to your liking). Cover with
plastic wrap & refrigerate 2-4 hours
before serving (also refrigerate extra
Remove from fridge; stir in rest of
dressing & sprinkle on a little more
parsley before serving. Serves 12

(recipe: thepioneerwoman.com)
Chive & Honey Biscuits

2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped fresh chives
1/2 C. milk
1/2 C. mayonnaise
1/4 C. honey, warmed 20 seconds
in microwave

Preheat oven 425 degrees F.
Mix together flour, baking powder,
salt & chives. In another bowl mix
together milk, mayonnaise & warm
honey. Mix wet with dry ingredients
until just coming together. Roll out
onto floured surface to 3/4 inch
thick. Cut into rounds using biscuit
cutter; place on greased cookie sheet.
Bake 10-12 minutes until golden brown.
Makes 12 biscuits.

(recipe: hellmanns.com)

Grandma’s Heirloom Country Chicken

2.5 lb. Yukon Gold potatoes, cubed
(do not peel) boiled & mashed
1 C. sour cream
1 C. shredded Cheddar cheese
1 (2.8 oz) can French fried onions
2 tsp. salt
1 tsp. coarse ground pepper

Combine above ingredients & spread into
bottom of baking dish.
Preheat oven 375 degrees F.

2 lb. boneless, skinless chicken breasts,
poached & shredded (can also use
rotisserie chicken)
1 (26 oz) can cream of mushroom soup
1 (16 oz) bag frozen mixed vegetables,
1 C. sour cream
2 tsp. ground mustard
1 tsp. garlic powder
1/2 tsp. pepper
1 C. shredded Cheddar cheese

Combine Chicken to Cheddar cheese
ingredients; spread over potato mixture
in pan. Sprinkle top with additional cup
shredded Cheese. Bake 45 minutes until
cheese is melted & bubbly. Serves 10-12

(recipe: rossveback.com)

Blueberry Breakfast Casserole

3 T. melted butter
1 C. long-cooking oats
1 C. Cream of Wheat – uncooked
1 C. flour
1 C. brown sugar
1 egg, slightly beaten
1 C. milk
1/4 C. oil
1 T. baking powder
1/2 tsp. salt
2 C. blueberries
1/4 C. chopped walnuts

Mix all ingredients except blueberries &
nuts; fold in blueberries & nuts. Pour into
crockpot; cover & cook on Low 3 hours or
High 1 1/2 – 2 hours until casserole sets up.
Serve warm. Serves 10

(recipe: recipesthatcrock.com)

Well, that’s all for now – today it’s another
gorgeous Spring day out: 53 degrees F.,
sunny with crocus & hyacinth popping
up – pretty soon it will be tulips and
daffodils – YAY! I LOVE SPRING! Everything
looks so NEW!

Enjoy your day;



Published in: on April 1, 2015 at 1:02 pm  Comments (1)  

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One CommentLeave a comment

  1. Haven’t check my flower beds outside lately but the first blossom on my Christmas (Easter) cactus just bloomed with a promise of more.

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