Wet & Windy Friday


Last night was thunderstorms & wind: 47 & Hazardous Wind conditions until 10 p.m.  Today it’s grey, gloomy & windy – a good day to knit/crochet & read!. I keep accumulating more great-sounding recipes, so I’ll just jump to those!


Spaghetti Squash Au Gratin

1 medium spaghetti squash
3 T. butter
1 small yellow onion, very thinly
1 tsp. red pepper flakes
1/4 tsp. garlic salt
salt/pepper, to taste
3/4 C. sour cream
1 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Cut squash in half lengthwise &
remove seeds. Place in a covered
dish with 1/4 inch of water &
microwave 10-12 minutes. In
medium skillet over medium heat
add butter, onions, red pepper, garlic
salt, salt/pepper; cook until onions
are brown in color. Using a fork,
scrape the insides of the squash &
transfer to a small bowl. Mix squash,
onions, sour cream & half of cheese
together; mix well. Transfer mixture
to a buttered baking dish & top with
remaining cheese. Bake 20-25 minutes
then set broiler & broil for 1 minute
until golden brown. Serves 6

(recipe: Courtney Luper-Facebook)

Ham & Cheese Puff Pastry

1 pkg (2 sheets) frozen puff
pastry, defrosted (recommended:
Pepperidge Farm)
2 T. Dijon mustard
1/4 lb. black forest ham,
1/2 lb. Swiss Gruyere cheese,
1 egg, beaten with 1 T. water
(egg wash)

Preheat oven 450 degrees F.
Place a piece of parchment paper
on a sheet pan. Layer 1 sheet puff
pastry on a floured board; carefully
roll it out to 10 X 12″ & place it on
the sheet pan. Brush center with
mustard, leaving a 1″ border around
edge. Place a layer of ham, cheese (also
leaving a 1″ border); brush border with
egg wash. Place second sheet of pastry
on floured board & roll to 10 X 12″;
place on top of filled pastry, lining up
the edges. Cut edges straight with a
small, sharp knife making small
squares, about 2 inches by 2 inches.
Press edges together lightly.
Brush top with egg wash & cut a few
slits in top to allow steam to escape.
Bake 20-25 minutes until puffed &
golden brown. Allow to cool a few
minutes & serve warm or hot.
Makes 6 servings

(recipe: Ina Garten, foodnetwork)

Sweet ‘n Buttery Corn Bread

1/2 C. margarine, softened
3/4 C. sugar
2 eggs
1/2 tsp. vanilla
1 (12 oz) can evaporated milk
1 (8.25 oz) can cream corn
2 tsp. baking powder
1/4 tsp. salt
1 1/2 C. flour
1 C. yellow corn meal

Preheat oven 350 degrees F.
In large bowl beat together
margarine & sugar until creamy.
Add eggs, vanilla, evap. milk & cream
corn; beat a few minutes until well
blended. Mix in baking powder,
salt, flour & corn meal. Lightly
grease an 8 X 8″ baking pan. Pour
batter in pan & bake 45-55 minutes
until a toothpick inserted into center
comes out clean. Cool in pan 10
minutes & serve.


Ham Salad

2 C. chopped, cooked ham
1/2 C. dill pickles (chopped fine)
2 T. sweet pepper relish
1 tsp. Dijon mustard
1 hard-boiled egg, minced fine
2 T. celery, minced fine
2 T. minced sweet onion
1/3 C. mayonnaise
(rolls, for serving)

Using food processor, pulse ham
about 10 times to produce a ‘fine
chop’ about the size of a grain of
rice; place ham  & dill pickles in
a medium bowl. Add rest of
ingredients to bowl; mix well.
Serves 4-6

(recipe: afamilyfeast.com)

Sweet & Spicy Peanuts

3 C. salted peanuts
1/2 C. sugar
1/3 C. packed brown sugar
2 T. hot water
2 T. butter, melted
1 T. Sriracha hot chili sauce
(or your choice of hot sauce)
1 tsp. chili powder

Place peanuts in greased crockpot. In
small bowl combine sugars, water, butter,
hot sauce & chili powder; pour over
peanuts. Cover & cook on High 1 1/2
hours; stirring once. Makes 12 servings.

(recipe: Tasteofhome.com)

Peanut Butter Buttercream

1 C. unsalted butter, room temp.
1 heaping C. creamy peanut butter
3 C. powdered sugar
1/2 C. heavy cream
pinch salt

Using stand mixer, cream peanut
butter & butter 2-3 minutes (you
want the color lightened by a few
shades). Add powdered sugar, scrape
sides of bowl & mix until combined.
Pour in heavy cream; beat until smooth;
scrape bowl again. Mix in salt; beat on
High 3-4 minutes until buttercream has
become light & fluffy. Use immediately.

Yield: enough to frost 2 dozen cupcakes
or one 2-layer 8″ round cake.

(recipe: allfood.recipes)

Italian Roasted Potatoes

8 medium potatoes, washed/cubed
1/2 C. Parmesan cheese, shredded
1/4 C. breadcrumbs
1/4 C. olive oil
1 packet Wish Bone Robusto Italian
dressing & seasoning mix

Preheat oven 425 degrees F.
Cook potatoes in boiling water about
10 minutes until they are a little tender,
do not cook through. Mix Parm. cheese,
breadcrumbs & Italian seasoning in a bowl.
Drain potatoes & toss with olive oil. Sprinkle
Italian mixture over potatoes & toss, making
sure each potato is coated with mixture.
Place mixture in greased 9 X 13″ baking
dish & bake 30 minutes until potatoes are

(recipe: Mike Suddaby-Facebook)

Pecan Pie Bars

1 tube crescent rolls (without seams,
if you can find them)
1/2 C. chopped pecans
1/2 C. sugar
1/2 C. corn syrup
2 T. butter or margarine, melted
1 tsp. vanilla
1 egg, beaten

Preheat oven 350 degrees F.
Unroll dough & press into bottom &
1/2 inch up sides of 9 X 13″ pan.
Firmly press perforations to seal;
bake 8 minutes. In medium bowl mix
remaining ingredients; pour filling over
partially baked crust. Bake 18-22 minutes
longer until golden brown. Cool
completely, about 1 hour & cut into

(recipe: Facebook JanetsAppalachian

Special Needs group was Wednesday
and word was going around that there’s
quite a few new ‘bugs/virus-germs’ out
lately. Tuesday I had a bout of something
which lasted about 2 hours; yesterday
I had a very quick bout of something
that came & went – strange stuff. Husband
& I went over what I’d eaten both days
and came to no conclusions – we both had
the same foods – he’s fine, I was not – weird.
Oh well, onward & upward I always say.

Think today will be a ‘knit baby hats &
work on shawl’, read books kind of day.

Hope you’re in good health (and STAY
that way!)




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One CommentLeave a comment

  1. I’m fine. Just remember that you are dealing with the same thing as a teacher and kids can give you lots of things. take care.

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