Wanderings on a Wednesday

old lady at desk

Rather dreary day out – in the mid 30’s and cloudy, NOT the kind of day that makes you want to jump up and actually DO something! I took a short trip to the drug store, hardware store and library, just to GET OUT of THE HOUSE! Picked up a book my good friend Mary (Momma) was reading (and she finished) “The Raising”  – she said it was so good she couldn’t put it down, so I checked it out (also picked up the next 2 “Alphabet” books in the series: O & P – should keep me busy for awhile).

We’re still plowing through the Easter ham, potatoes & green beans (there’s only a very small bit of green bean casserole left- to the swift go the beans!). I bumped into a new (to me) person posting on Facebook; his name is Mike Suddaby and he posts the most YUMMY sounding recipes! (there will be many of his in the next posts). Some made me almost DROOL!


“Crack” Potatoes

4 potatoes, peeled/cubed
1 can cream of mushroom soup
3/4 C. milk
1/2 envelope dry Ranch dressing
1 C. grated cheese
4 strips bacon, cooked/crumbled

Preheat oven 350 degrees F.
Boil potatoes in water 8-10 minutes
just until almost cooked; drain & set
aside. Combine soup, milk, ranch
dressing – mix well. Add 1/2 cheese
& all of bacon, stir well. Grease a
8 X 8″ baking pan & place mixture
in pan. Bake 25 – 40 minutes until
potatoes are cooked. Remove from
oven & sprinkle remaining cheese
on top. Turn on oven Broiler – place
pan in oven to melt cheese.

(recipe: Mike Suddaby – Facebook)

Banana Pudding Cupcakes

2 1/2 C. flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 large eggs
3 bananas (medium ripe)
1 1/2 C. sugar
1 T. vanilla
1 C. vegetable oil
1 C. buttermilk
24 vanilla wafer cookies

Preheat oven 425 degrees F.
Line muffin tin with 24 muffin
paper liners. In large bowl mix
flour, baking powder, baking
soda & salt together; set aside.
Using elec. mixer, beat eggs for
20 seconds; add sugar & beat
30 seconds. Add oil & vanilla,
beat about 1 minute until fully
combined. Turn mixer to Low
& slowly alternate adding in
sifted ingredients & buttermilk,
ending with flour – mix until
just combined. Fill cupcake
liners about 3/4 full. Place one
vanilla wafer on top of each
cup & press slightly into batter.
Bake about 8 minutes. Turn
down oven temp. to 325 degrees
F., & bake another 10 minutes.

Note; To get cupcakes to rise with
a perfect round top, you have to
cook them for a couple of minutes
at a higher temperature, then
lower to cook the middle fully,
otherwise cupcakes will be flatter.
IF flatter cupcakes are desired:
bake 16-18 minutes at 350 degrees F.

(recipe: allfood.recipes)

Roasted Balsamic Onions

6 T. butter
3 T. balsamic vinegar
1/2 C. honey
1/2 bunch fresh thyme
salt & freshly ground black pepper

Preheat oven 350 degrees F.
Combine butter, vinegar, honey,
thyme, salt/pepper in small
saucepan over medium heat. Bring
to a simmer & cook 1 minute to
reduce slightly. Place onions, cut
sides up, in single layer on baking
pan. Drizzle butter-vinegar mixture
over tops & roast until soft & slightly
caramelized, about 45 minutes.

(recipe: allfood.recipes)

Ham Salad (for sandwiches)

2 C. leftover ham, chopped in
food processor
1 c. finely diced celery
1/4 C. finely minced sweet onion
1 tsp. Dijon mustard
2 hard-boiled eggs, diced
1/4 C. pickle relish, drained
1/2 C. mayonnaise

Mix all ingredients until well
blended; spread on bread.
Serves 2-4

(recipe: food.com)

Meditteranean Pork & Orzo

1 1/2 lb. pork tenderloin
1 tsp. coarsely ground black pepper
2 T. olive oil
3 qt. water
1 1/4 C. uncooked orzo pasta
1/4 tsp. salt
1 (6 oz) pkg. fresh baby spinach
1 C. grape tomatoes, halved
3/4 C. crumbled Feta cheese

Rub pork with pepper; cut into
1″ cubes. In large nonstick skillet
heat oil over medium heat; add pork
& cook/stir 8-10 minutes until no
longer pink. In Dutch oven, bring
water to boil. Stir in orzo & salt;
cook, uncovered, 8 minutes. Stir
in spinach; cook 45-60 seconds
longer until orzo is tender & spinach
is wilted; drain. Add tomatoes to
pork; heat through. Stir in orzo
mixture & cheese. Serves 6

(recipe: tasteofhome.com)

Southwest Breakfast Burritos

8 oz. turkey breakfast sausages,
casings removed
1/2 red or green bell pepper, diced
4 eggs, beaten
4 (8 to 10 inch) whole wheat
tortillas, warmed
1 C. (4 oz) shredded Pepper Jack

Spray large skillet with nonstick spray.
Cook sausage over medium heat, breaking
into crumbles until browned & cooked
through. Pour off all but 1 T. drippings.
Add bell pepper; saute until softened, about
4 minutes. Pour eggs over mixture in skillet.
As eggs begin to set, gently pull eggs across
the pan with an inverted turner, forming
large soft curds. Continue cooking by pulling,
lifting & folding eggs until thickened & no
visible liquid egg remains. Do not stir constantly.
Spoon egg mixture into center of tortillas,
dividing evenly; sprinkle cheese on top & fold
in sides of tortillas, then roll up burrito-style.
Serves 4

Tortillas can be stacked & heated in a micro-
wave for about 30 seconds.

(recipe: mrfood.com)

Triple Chocolate Banana Bread

1 1/4 C. flour
1 tsp. baking soda
1/4 tsp. salt
1 T. cocoa powder
1/2 C. (1 stick) unsalted butter, softened
2/3 C. sugar
1 egg
2 tsp. vanilla
2 oz. unsweetened chocolate, melted &
2 medium bananas, mashed (equals about
1 C.)
1/2 C. sour cream
1 C. mini-semi-sweet chocolate chips

Preheat oven 350 degrees F.
Lighly grease or spray three 5 3/4″ X
3 1/4″ X 2″ mini loaf pans*.
In large bowl whisk flour, baking soda, salt &
cocoa powder. In another bowl, using elec.
mixer beat butter until smooth; then beat
in sugar until light & fluffy. Blend in egg,
vanilla, melted chocolate, banana & sour
cream until fully incorporated (batter may
look curdled – it will smooth out with addition
of flour). Gently mix in dry ingredients &
chocolate chips just until blended. Evenly
divide batter between prepared pans.
Bake 40-45 minutes until toothpick inserted
into center of loaf comes out clean. Cool
in pans 10 minutes before removing to a
wire rack to cool completely.
*You can also make this in a full-sized loaf
pan – bake 60 minutes until bread tests

(recipe: allfood.recipes)

Bacon-Cheddar Corn Pudding

2 eggs, beaten
1 (15 oz) can cream-style corn
1 (11 oz) can corn with red &
green bell peppers, drained
1 (8 1/2 oz) pkg. corn muffin mix
1/2 C. Ranch salad dressing
1 (8 oz) pkg. shredded Cheddar
cheese, divided
4 slices cooked bacon, crumbled
4 green onions, sliced

Preheat oven 375 degrees F.
Mix first 5 ingredients until blended;
stir in 1/2 C. cheese & pour into
2 qt. casserole dish* sprayed with
nonstick spray. Bake 40 minutes.
Combine bacon, onions & remaining
cheese; top casserole with bacon
mixture; bake 15 minutes until lightly
browned. Serves 12

*can also be prepared in a 9 X 13
baking dish sprayed with nonstick
spray. Top with cheese mixture & bake
15 minutes until lightly browned.

(recipe: Kraftrecipes.com)

Peanut Butter Rolo Cups

1 package peanut butter cookie mix
36 Rolo (candies)

Preheat oven 350 degrees F.
Prepare cookie mix accordg. to pkg.
directions; roll into 1″ balls. Place
balls in greased miniature muffin tins.
Press dough onto bottom & up sides of
tin to form a ‘cup’. Bake 11-13 minutes
then place one Rolo candy in each cup
immediately after removing from oven.
Cool then remove from pans. Makes 36

(recipe: Courtney Luper – Facebook)

Since it’s a quiet day, I’m going to let
you go and go start my book reading!

Enjoy your day!



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One CommentLeave a comment

  1. With my plans for the day changed yesterday I ended up in the kitchen with Ham and beans in the crock pot and making jam.

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