He got them! YAY!


Nephew with hat & scarf!

Today was prep work for tomorrow’s Easter breakfast at church; this time I became the ‘Sausage Lady’ – cooking a total of (I’m guessing) 40 lbs? (4 boxes of pork breakfast sausage). Of course I had to ‘test/taste’ them and they were yummy. They’re prepping for about 130 people for breakfast – lots of good eats: scrambled eggs, fried potatoes (both with and without onions), pork sausage, lots of various donuts/bagels, etc., fresh fruit skewers & coffee/tea/cocoa/juices. I know my feet & back are telling me that it’s time to SIT (worked about 3 1/2 hours, took one 5 minute sit break), now it’s time to visit with you, add some recipes then go take a wee nap/read a book – whichever comes first!


Roasted Balsamic Mushrooms &
Green Beans

2 lb. fresh green beans
1 lb. fresh mushrooms
2 T. olive oil
1 T. balsamic vinegar

Preheat oven 400 degrees F.
Cut beans to serving size & slice
mushrooms; place both in large
bowl & drizzle oil & vinegar over-
toss to combine. Line 2 large baking
sheets with foil & spread mixture
over them. (do not salt at this point)
Roast about 20 minutes, stirring a
few times during cooking, until
mushrooms are golden brown &
green beans are crisp-tender.
Remove from oven, toss with salt/
pepper & serve immediately.
Serves 7-10

(recipe: jamiecooksitup.net)

Sauteed Squash Medley

1 medium zucchini, cut in half
lengthwise, sliced
1 medium yellow summer squash*
cut in half lengthwise, sliced
1/4 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. margarine

Spray a large skillet with nonstick spray.
Heat pan over medium-high heat; add
zucchini/yellow squash, Italian seasoning,
salt & pepper – cook 5 minutes until
browned lightly, stirring occasionally.
Remove from heat, stir in margarine
until melted. Serves 4

*if unable to find, use 2 zucchini or
2 yellow squash instead

(recipe: readyseteat.com)

Sausage & Egg Waffle Bake
(overnight recipe)

1 lb. bulk pork sausage
1 (9.8 oz) box frozen waffles,
toasted & cubed
1 (4 oz) C. shredded Cheddar cheese
6 eggs
2 C. milk
chopped parsley (optional)
maple syrup, pancake syrup

Cook & crumble sausage in large
skillet until brown; drain fat.
Arrange half of toasted/cubed waffles
in 8 X 8″ baking dish; top with half
sausage & cheese, repeat layers.
In large bowl beat eggs with fork;
stir in milk & pour over layers in
dish. Cover with plastic wrap & chill
at least 4 hours or up to 24 hours.

About 30 minutes before baking,
remove casserole from fridge &
let it come to room temperature.
Preheat oven 350 degrees F.
Remove plastic wrap & bake
50-60 minutes until a knife
inserted into center comes out
clean. Sprinkle top with remaining
cheese & let stand 10 minutes
before serving. Serve topped with
chopped parsley (if desired) and
drizzle with maple syrup.
Serves 6-9

(recipe: lovebakesgoodcakes.com)

Cherry Chiffon Salad

1 (21 oz) can cherry pie filling
1 (20 oz) can pineapple tidbits, drained
1 (14 oz) can sweetened condensed milk
1 C. miniature marshmallows
1 (8 oz) tub Cool Whip, thawed

In large bowl combine pie filling,
pineapple, milk & marshmallows.
Gently fold in Cool Whip; refrigerate
until serving. Serves 8-10

(recipe: lovebakesgoodcakes.com)
Tastes Like Summer Fruit Salad

1 (20 oz) can pineapple chunks, juice
2 apples, cored/chopped into bite-
sized pieces
2 bananas, peeled/cut into bite-
sized pieces
1 (21 oz) can peach pie filling
2 kiwis, peeled/ cut into slices
1/2 C. grapes, cut in half
1 pint strawberries, hulled &
cut into bite-sized pieces

In small bowl toss chopped apples in
reserved pineapple juice; allow to sit
5-10 minutes (to prevent browning).
In large salad bowl combine peach
filling & pineapple chunks. Remove
apples from juice & add to pie filling/
pineapple mixture. Add bananas to
reserved pineapple juice & let set
5-10 minutes. Remove bananas from
pineapple juice; add to pie filling
mixture, add strawberries & kiwis;
toss together. Chill & serve.
Serves 6-8


Butter-Dipped Drop Biscuits

1/2 C. unsalted butter
2 1/2 C. flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. salt
1 3/4 C. buttermilk*

Preheat oven 450 degrees F.
Spray a 9 X 9″ baking dish with
nonstick spray. Place butter in
dish & place in oven until butter
has melted. Mix flour, sugar,
baking powder & salt; add buttermilk
& mix well (dough is very sticky). Drop
large spoonfuls of dough onto melted
butter. Bake 20-25 minutes. Makes
about 9 biscuits

*If you don’t have buttermilk-
Using a 2-Cup measuring cup,
pour 1 T. vinegar or lemon juice into
cup, fill cup to 1 3/4 C. measure.
Stir mixture & let sit 5 minutes –
now you have ‘buttermilk/sour
milk’ you can use!

(recipe: withablast.net)


(Crockpot) Easy Spiral Ham

8 lb. spiral ham
1 C. brown sugar
1 (12 oz) can pineapple juice*
1/2 C. maple syrup

Remove packaging & plastic
bone cover from ham; place ham-
flat side down in crockpot. Rub
brown sugar over all sides & top
of ham, coating outer skin. Pour
pineapple juice & maple syrup on
top of ham; pour remaining juice
from can in with meat. (you will
NOT want to eat the pineapple,
using this method as it will soak
up some of the salt from the ham
& not taste good). Cover crockpot &
cook on Low 4 hours. Just before
serving baste ham with juices.
Serves 8

*you can also use pineapple rings

(recipe: amomstake.com)
Pineapple Glaze for Ham

1 C. dark brown sugar, packed
1 T. cornstarch
1/4 tsp. salt
1 (8.5 oz) can crushed pineapple
in syrup
2 T. lemon juice
1 T. prepared mustard

Stir all ingredients together in small
saucepan over medium heat. Stirring
constantly, cook until mixture thickens
& boils – boil & stir 1 minute. Remove
from heat & brush on ham 30 minutes
before ham is done cooking. May be
applied several times during last 30
minutes of cooking time.

(recipe: myturnforus.com)

Sweet Peas & Carrots

1/4 C. (1 stick) butter
1 (16 oz) pkg. frozen whole baby
carrots, thawed*
1 (16 oz) pkg. frozen sugar snap
peas, thawed*
1 (8 oz) can sliced water chestnuts,
3 T. honey
1/2 tsp. salt

In large skillet over medium-high
heat melt butter. Add carrots &
saute 6 minutes. Stir in remaining
ingredients & saute 2-3 minutes or
until heated through. Serve
immediately. Serves 4

*You can use fresh baby carrots &
sugar snap peas, as long as you boil
them until tender then proceed
as above.

(recipe: mrfood.com)

White Chocolate/Lemon Dessert

Lemon Layer:
1 T. lemon zest (1-2 lemons)
3/4 C. fresh lemon juice (3-4 lemons)
2 C. sugar
1/2 C. plus 1 T. cornstarch
3/4 tsp. salt
2 C. cold water
3 T. butter
8 drops yellow food coloring

Vanilla Crust:
3 C. crushed vanilla wafer cookies
(about 5 C. whole cookies*)
7 T. butter, melted

White Chocolate Layer:
1 C. white chocolate chips
2 (8 oz, ea) pkgs. cream cheese,
1 1/2 C. powdered sugar
1 C. Cool Whip (thawed)
dash salt

fresh lemon slices, for garnish

In medium saucepan put sugar, corn-
starch & salt; stir. Pour cold water
over top & stir well to combine. Bring
mixture to a boil over medium-high
heat, stirring constantly. Once bubbling,
cook 1 minute, stirring regularly (it will
be thick). Remove from heat, add 3 T.
butter, lemon zest, lemon juice & food
coloring; stir well making sure all
ingredients are combined; set aside to
cool completely.
Preheat oven 350 degrees F.
*You can crush the cookies in a
food processor or blender or
place in ziplock bag & crush that
way using a rolling pin or can. Place
crumbs in medium bowl; pour 7 T.
melted butter over, stir to incorporate.
Spray a 9 X 13″ pan with nonstick spray.
Place crumbs in pan and use the bottom
of a measuring cup to press crumbs into
bottom of pan. Bake 15 minutes until
crumbs are slightly golden brown; let
pan cool completely on wire rack.

White Chocolate Layer;
Place white choc. chips in microwaveable
bowl; melt chips 30 seconds, stir. Heat
again 30 sec.; stir – repeat until chocolate
is soft & melted.**
Using stand mixer or medium-sized bowl,
beat cream cheese until smooth. Add
melted white choc, powdered sugar &
dash of salt; mix until well combined,
making sure to scrape down sides of bowl.
Add 1 C. Cool Whip; mix well. Drop
mixture carefully onto cooled crust. spread
with a knife, evenly. When lemon filling is
completely cooled, pour over white choc.
layer. Cover & refrigerate at least 6 hours
or overnight.

**White chocolate can be temperamental:
if you get it too hot or if any liquid comes
in contact with it it will harden up. Best to
be patient and heat it a little at a time until
If desired, place slices of fresh lemon on
top before serving.
Serves 12-15

(recipe: jamiecooksitup.net)

Our weather is still Spring-like: it’s warming
up during the day (it was 22 degrees F. when
I got up at 7:30 a.m.), now it’s 47 with a slight
breeze and a little cloudy.

Hope you have a GREAT day!



Published in: on April 4, 2015 at 2:05 pm  Comments (2)  
Tags: , , , , ,

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/04/04/he-got-them-yay/trackback/

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. It sure looks like nephew like the new hat and scarf. I hope you did rest a bit after the sausage lady duty. Have a happy Easter.

  2. Checked in today Momma

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: