Just pluggin’ along –


Not much going on lately – still learning more about my cell phone; last night while texting middle son I discovered the Emoticons! He thought it was funny when I added a pig, cow & cat to the bottom of my text – I can see I’m going to have fun with those! I also learned how to send & receive calls (Yes, I hear you – WHAT? You didn’t know how to do THAT?) but it’s different on this phone! Yesterday I got done grocery shopping and, as is ‘the plan’, I phoned husband to alert him I’m on my way with groceries (this way, he unlocks the door, props open the porch door and is waiting to carry in the groceries for me – NICE MAN, EH?). I typed in the home # and then didn’t know how to make it actually RING! Figured it out, but it took me a few – same thing happened when oldest called me last night – the phone is making it’s ringing (or, in my case, Singing the Hallelujah Chorus!) and I’m punching on the big red ANSWER button on the screen – nothing. Kept at it; son must have hung up & re-dialed . . . sigh, I’m still punching away THEN I REMEMBER hearing the guy at the phone store say that on my type phone you have to press AND SWIPE to the right! UGH! Did that and it worked . . . sigh. All those ‘little things’ I need to learn . . . but I’m TENACIOUS (as I’ve been told by family & friends) so I just keep pluggin’ along until I get it! I learned how to delete old text messages, change phone #’s in my directory (or whatever they call it for a cell phone) – I’m getting it, slowly but surely.


Chewy Sugar Cookies

1 C. margarine
1 C. sugar
1 large egg
2 tsp. vanilla
2 2/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven 375 degrees F.
Beat margarine & sugar in large bowl
using elec. mixer until light & fluffy,
about 3 minutes. Beat in egg & vanilla
until blended. Beat in flour, baking
powder & salt. Shape dough into balls
& arrange 3 inches apart on ungreased
baking sheets. Press balls into 2 1/2″
circles. Bake 14 minutes until edges
are golden. Cool 2 minutes on wire
rack; remove from sheets & cool

(recipe: Country Crock)

Mediterranean Baked Spinach

1 lb. baby spinach leaves*
6 C. boiling water
4 oz cream cheese, softened
4 eggs
3/4 C. milk
1 C. crumbled feta cheese with
basil & tomato, divided (Athenos

Preheat oven 350 degrees F.
Place spinach in colander in sink;
pour boiling water over spinach;
cool. Mix cream cheese & eggs
in large bowl until blended.
Gradually stir in milk; stir in
1/2 C. feta. Squeeze excess
moisture from spinach; add spinach
to cream cheese mixture; mix well.
Spoon onto 9″ square baking dish &
top with remaining cheese; cover
with foil. Bake 50 minutes until center
is set, uncovering after 30 minutes.
Serves 10

*You can substitute 2 (10 oz, ea) pkgs.
frozen chopped spinach – thaw &
squeeze dry (omit using boiling water

(recipe: kraft recipes)

Crockpot Chicken/Stuffing Casserole

2 (6 oz, ea) boxes chicken-flavored
stuffing mix
2 (10 oz, ea) cans cream of chicken soup,
1/2 C. milk
3 C. cooked & cubed chicken
8 oz. shredded Cheddar cheese

Prepare stuffing mix as directed
on boxes, using broth to replace
water. Spray insides of crockpot
& place stuffing in bottom. Stir in
one can of soup. In a bowl, mix milk,
chicken & other soup; pour over
stuffing. Sprinkle cheese on top &
cook on Low 4-6 hours. Serves 6

(recipe: recipesthatcrock.com)

Peanut Chicken Stir Fry

8 oz. uncooked thick rice noodles
1/3 C. water
1/4 C. soy sauce
1/4 C. peanut butter
4 1/2 tsp. brown sugar
1 T. lemon juice
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken
breasts, cut into 1/2 ” strips
2 T. canola oil, divided
1 bunch broccoli, cut into florets
1/2 C. shredded carrot

Cook noodles accordg to pkg direcitons.
In small bowl combine water, soy sauce,
peanut butter, brown sugar, lemon juice,
garlic & pepper flakes; set aside.
In large skillet or wok, stir-fry chicken in
1 T. oil until no longer pink. Remove &
keep warm. Stir-fry broccoli & carrot in
remaining oil 4-6 minutes until vegetables
are crisp-tender. Stir sauce mixture; add
sauce & chicken to skillet. Return chicken
to skillet; drain noodles & toss with chicken
mixture. Makes 6 servings.

(recipe: tasteofhome.com)

Perfect Peach Cobbler Dump Cake


1 stick (1/2 C.) unsalted butter
1 1/2 C. sugar, divided
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 C. milk
1 T. vanilla
1 (29 oz) can sliced peaches in juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preheat oven 350 degrees F.
Butter 9 X 13 baking dish (or two 8 X 8
baking dishes); set aside. Place butter in
medium microwave-save mixing bowl; heat
until melted. Add 1 C. sugar, flour, baking
powder, salt – whisk to combine. Add milk &
vanilla; whisk until combined. Pour batter
into prepared dish(s). Spoon peaches over
top of batter, placing them evenly around
pan. Reserve juice from can. Add 1/2 C. sugar,
cinnamon & nutmeg to juices; whisk to
combine; pour over peaches. Bake 55-50
minutes until golden brown. Serves 12

(recipe: theslowroastedItalian.com)

Easy Taco Casserole
1 lb. ground beef
1 C. salsa
1/2 C. chopped onion
1/2 C. mayonnaise
2 T. chili powder
1 tsp. ground cumin
2 C. crushed tortilla chips,
4 oz. shredded Cheddar
cheese, divided
4 oz. shredded Monterey
Jack cheese, divided

Preheat oven 350 degrees F.
Cook & stir ground beef in large
skillet over medium-high heat until
crumbly, evenly browned & no longer
pink, about 5-7 minutes. Drain grease.
Stir salsa, onion, mayonnaise, chili
powder & cumin into beef; remove
from heat. Spread about half of
mixture onto bottom of a 2 Qt.
casserole dish. Spread half of chips in
layer on top of meat. Layer about
half of each cheese on top. Repeat
layers with remaining ingredients,
ending with Monterey Jack cheese.
Cover with foil & bake 30 minutes,
until cheese is melted.
(recipe: Mary Free-Marys Recipe

Mixed Greens Lasagna

3 T. olive oil, divided
1 small sweet onion, diced
4 cloves garlic, minced
8 C. mixed greens (4 C. torn kale,
2 C. spinach, 2 C. arugula)
1 (15 oz) tub ricotta cheese
1/2 C. milk
1 T. chopped parsley
1 T. chopped thyme
1 T. chopped rosemary
1 1/2 tsp. red pepper flakes
freshly ground black pepper
1 box no-boil lasagna noodles
1/2 c. grated mozzarella cheese

Preheat oven 350 degrees F.
Lightly spay a large casserole dish with
nonstick spray.
Heat 1 T. olive oil in large saute pan; add
onion & cook until translucent, 4-5 inutes.
Add garlic & cook 1 minute more; add greens
in batches, allow it to cook down before
adding more. Cook until all greens have wilted,
6-7 minutes. In medium bowl mix ricotta with
milk, parsley, thyme, rosemary & red pepper
flakes to combine; season with salt/pepper.

Layer noodles in bottom of prepared pan;
top with 1/4 of ricotta mixture & gently
spread it evenly. Drizzle surface with 1 tsp.
olive oil, then sprinkle with salt/pepper. Top
with 1/4 spinach mixture; repeat with another
two sets of layers. Finish with a layer of noodles,
ricotta & a final drizzle of oil; top with mozz.
cheese. Bake 35-40 minutes until cheese is
bubbly & golden. Let cool & set 15-20
minutes before cutting. Serves 8

NOTE: Lasagna can be assembled up to
2 days ahead & stored in fridge before
baking as instructed.

(recipe: purewow.com)

Overnight Baked French Toast
(oven AND crockpot methods)

1 long loaf French bread
1/2 C. (1 stick) unsalted butter
1/2 C. light brown sugar, packed
8 large eggs
1 C. heavy cream or whole milk
1 C. Half & Half
1 T. vanilla
pinch kosher salt
1/2 C. chopped pecans

warmed maple syrup
sifted powdered sugar

Cinnamon Sugar Mixture:
1 C. granulated sugar
2 heaping T. cinnamon

Mix together.
Slice French bread into thick slices
(about 1 to 1 1/2″ thick). Melt butter
& pour into bottom of 9 X 13″ baking
dish; sprinkle bottom of pan with half
of brown sugar and generously with
cinnamon sugar mixture. Lay one layer
of French bread slices on top. Whisk
eggs with cream, Half & Half, vanilla
& salt; drizzle half of egg mixture (about
2 C.) over & around bread layer. Sprinkle
top of bread with another half brown
sugar & cinn/sugar mixture. Add
remaining French bread slices in another
layer & press down in dish with palm
of your hand; drizzle remaining egg
mixture on top & around slices. Sprinkle
top very generously with more cinn/
sugar mixture. Scatter pecans over top &
cover tightly with foil. Refrigerate overnight.

Next morning:
Bring dish to room temperature while
preheating oven to 350 degrees F.
Bake, covered, 35 minutes. Uncover &
bake another 10 minutes until firmed
up & slightly crispy on top.
If you prefer with a lot more crunch,
bake uncovered 45 minutes total time.
Let rest 1-2 minutes then sift powdered
sugar on top. Cut into squares & drizzle
top with warmed syrup. Serve hot.
Serves 8-12
Crockpot Method:
Prepare mixture as directed. Spray
insides of crockpot with nonstick
spray. Make 3 layers of bread &
filling/mixture. Cover & cook on
Low 6 1/2 – 7 hours. Finish with
powdered sugar & serve with
warmed syrup.

(recipe: deepsouthdish.com)

That’s about all from here – had to get
gas yesterday ($2.46/9) – looked at my
gas gauge and discovered I was a hairs-
breadth from EMPTY! That was a shock!

Our weather is still absolutely gorgeous-
woke up to 72 degrees & opened all the
windows – I LOVE hearing the birds sing;
I could hear a crow cawing and at one
point it sounded like he was laughing!
We’ve got robins & red-winged black
birds who sing all day long – LOVE IT!
My big rabbit is back in the blackberry
patch; every year we get one or two
rabbits – sometimes we can see them
in the winter, but not this last one. I
was beginning to worry a bit when I
didn’t see them at all but yesterday I
looked out and there, sunning him/her
self was a big full-grown rabbit – that
means we’ll have babies soon (love to
see them!).

Hope you are having a nice day – take a
little time for yourself (you KNOW I
bug you about that!) – read a book, go
sit in the sun a few minutes & soak up
those vitamins plus LISTEN! It’s just
nice to HEAR all the sounds of the
season! Maybe treat yourself to some-
thing you like: a cup of coffee/tea, a
chocolate bar, some nuts – something!
(I ‘impulse’ bought a bag of spiced
honey/garlic/mustard small flat pretzels
yesterday – love the spicy taste and I’m
not even a fan of pretzels!). DO SOME-
DESERVE IT! (Now that you’ve had your
“Grammypammie” lecture, I’ll step
off my soapbox and go knit!)




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One CommentLeave a comment

  1. Well Brandy and I spent time on the swing this afternoon –me crocheting and her worrying over the rain that didn’t come.

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