Happy Thursday!


Birthday Present for my friend Lois

I have this same apron and wore it for our last special needs group’s Gym Night – Lois LOVED it! I thought: “Hmmmmm- her birthday’s coming up in July – PERFECT!” Just spent a wee bit of time going through PayPal (updating my account) and ordering said apron. Nothing like knowing you’ve chosen a gift they will like!

Spent some time earlier working on sewing together the purple & white crocheted squares for the second afghan (have 10 more squares to sew together). I’m going to take the sewn together afghan to Log Cabin Days to crochet the border. Just heard the weather for Saturday is supposed to be something like 70% chance of rain High 67 degrees F; Sunday 30% chance of rain, High 69 degrees F. – oh well . . . it ‘could’ change, right? SURE HOPE SO!

Lots of great summer recipes and some crockpot ones coming in – CROCKPOTS are GREAT for summer; you don’t heat up the kitchen and you can prepare some really tasty meals!


Greek Stuffed Chicken Breasts

4-5 boneless chicken breasts
1 T. olive oil
1/2 onion, diced
1/2 red pepper, cut into thin strips
2 pepperoncini peppers, cut into
thin strips
6 oz. fresh spinach
2 tsp. minced garlic
juice of 1 lemon
1 C. chicken stock
1/2 C. white wine (optional)
1/3 C. feta cheese

Cut a deep slit in middle of one side
of each chicken breast so that you
form a deep pocket. Generously
salt/pepper each side; set aside.
In a skillet over medium heat heat
olive oil; cook peppers & onion
1-2 minutes until no longer raw.
Add garlic & spinach; cook until
spinach is wilted; add oregano &
additional salt/pepper. Remove
from heat.
Stuff a heaping tsp. of feta into
pocket of chicken, making sure to
stuff it as far back as you can go.
Spoon equal amounts spinach/
pepper mixture into each breast.
Add stuffed breasts to crockpot.
Squeeze a small splash of lemon
juice over chicken; add chicken
stock & wine. Cover & cook on
Low 6-8 hours.

(recipe: Crockpot Moms)

Hot Ham & Cheese Party Pinwheels

1 tube refrigerated Classic Pizza
3/4 lb. deli ham, thinly sliced but
not shaved
12 slices Swiss cheese, thinly sliced

1/2 C. (8 T.) butter
2 T. brown sugar
1 T. steak sauce
1 T. mustard
1 T. seeds: poppy & sesame, mixed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with non-
stick spray. Unroll dough on cutting
board & press into a 13″ X 18″ rectangle.
Top with ham & cheese slices. Roll dough
lengthwise with ham & cheese then cut
into 12 slices, approx. 1 inch wide; arrange
in prepared dish.
Combine butter, brown sugar, steak sauce,
mustard & mixed seeds in a saucepan over
medium heat. Whisk until butter is melted &
glaze is smooth & combined. Pour evenly
over rolls.
Cover & refrigerate up to 24 hours OR
Bake, uncovered, 35 minutes until golden

(recipe: allfood.recipes)
Cheesy Baked Rice

3 C. cooked (white or brown) rice
1/2 C. shredded carrots
2 T. parsley, fresh or flaked
6 oz. grated mozzarella cheese
1 C. grated Parmesan cheese
1 C. ham or turkey, diced
2 eggs
1/3 C. milk (or Half & Half)

Preheat oven 400 degrees F.
In bowl combine rice, carrot,
parsley, ham/turkey, mozzarella;
mix well. In another bowl mix milk,
eggs, salt/pepper, Parmesan cheese.
Spray 9″ X 9″ baking dish with non-
stick cooking spray. Place rice
mixture in prepared pan; top with
egg mixture. Bake 30 minutes.

(recipe: allfood.recipes)
Southwest Chopped Salad

Large head Romaine lettuce (15 oz),
finely chopped
1 can black beans, rinsed/drianed
1 large orange bell pepper, finely chopped
1 pint cherry tomatoes
2 C. fresh/frozen corn (thawed)
5 green onions, finely chopped
(optional: chopped avocado)

1 C. loosely packed cilantro, stems
removed/roughly chopped
1/2 avocado (or 1/2 C. Greek yogurt)
2 T. fresh lime juice (about 1/2 lime) or
more, to taste
1-2 garlic cloves, minced
1/4 C. olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Puree all ingredients in food processor
or blender until smooth. Taste & adjust
seasonings, if necessary.
Place all chopped ingredients for salad
in large bowl & stir to combine. Toss with
desired amount of dressing.

(recipe: Oasis Advanced Wellness-Facebook)

 Tasty Fruit Dip

1 C. orange juice
1 (3.4 oz) pkg. instant vanilla
pudding mix
1 C. plain Greek yogurt
8 oz. tub Cool Whip, thawed

fresh cut up fruit for dipping:
strawberries, bananas, pineapple,
grapes, mango spears, apple slices

Whisk together orange juice &
pudding mix approx. 30 seconds –
1 minute until it starts to thicken &
become smooth. Whisk in yogurt &
gently fold in Cool Whip. Refrigerate
until ready to serve. Makes 4 1/2 C.

Chocolate Peanut Butter Pie


2 C. pretzel sticks, coarsely ground
1/4 C. brown sugar
1 1/2 sticks unsalted butter (3/4 C),

1 (8 oz) pkg. cream cheese, room temp
1 C. creamy peanut butter
1 C. powdered sugar
1 C. heavy cream
1 tsp. vanilla
1/4 tsp. kosher salt

1/2 C. semisweet chocolate chips
1/2 C. heavy cream

Preheat oven 350 degrees F.
Place pretzel sticks & brown sugar in
food processor & pulse until combined;
transfer to 9″ pie plate. Using your fingers,
press crust firmly into bottom & sides of
dish. Bake 10-12 minutes until light brown;
cool completely before filling.
In large bowl or mixer, beat peanut butter &
cream cheese until smooth. Add sugar, salt &
vanilla; beat to combine. In separate bowl
beat heavy cream until stiff peaks form. Fold
1/4 C. whipped cream into peanut butter
mixture, then gradually fold in remaining
whipped cream. Using a rubber spatula,
smooth whipped peanut butter mixture into
cooled pretzel crust. Cover with plastic wrap
& refrigerate. Place chocolate chips & heavy
cream in glass, microwaveable bowl. Micro-
wave 20 second intervals, stirring in between,
until chocolate is completely melted & mixture
is smooth. Let cool & spread over peanut
butter pie, then refrigerate at least 1/2 hour
before serving.

(recipe: 12tomatoes.com)
Jalapeno Popper Wontons

1 pkg. refrigerated square wonton
1 (8 oz) pkg cream cheese, softened
3 jalapenos, seeds/ribs removed,
finely chopped
1/2 C. shredded Cheddar cheese
vegetable oil, for frying
coarse salt

In bowl combine cream cheese,
jalapenos & Cheddar cheese; arrange
wontons in single layer on a baking
sheet. Add 1 tsp. filling to center of
each wonton (don’t overfill). Dip your
fingers in a bowl of water & run wet
fingers around all edges of each wonton.
Fold wontons over the filling, pinching
edges together to make a triangle &
remove any air bubbles. Fry wontons
in batches in hot oil until browned &
crispy. Drain on paper towels & sprinkle
with coarse salt. Serve warm.

(recipe: Crockpot moms)

Lemon-Basil Quinoa

3/4 C. quinoa, uncooked
1 1/2 C. water
1/2 C. mayonnaise
1/4 C. Italian salad dressing
1/4 C. fresh lemon juice
2 C. cherry tomatoes, halved
1 cucumber, peeled, seeded &
8 green onions, sliced
1/2 C. chopped fresh basil

Rinse quinoa in mesh strainer; drain.
Add to small saucepan with water,
bring to boil. Cover & simmer on Low
heat 15 minutes; remove from heat.
Let stand 5 minutes. Spoon into large
bowl & refrigerate 1 hour. Mix mayo,
dressing & lemon juice until blended.
Fluff quinoa with fork; add mayo
mixture & remaining ingredients,
mix lightly. Serves 12, 1/2 C. each

(recipe: kraft recipes)

Chicken Tostada Pizza

1 T. olive oil
1 garlic clove, finely chopped
2 boneless skinless chicken breasts
1/2 tsp. seasoning salt
4 flour tortillas (about 8 inches)
1 1/2 C. finely shredded mozzarella
2 plum roma tomatoes, thinly sliced
1/4 C. sliced fresh basil

Heat up grill. In small bowl mix oil &
garlic together; brush chicken breasts
with 1 tsp. oil mixture & sprinkle with
seasoning salt. Place on grill over medium-
high heat & cover grill. Cook 12-18 minutes,
turning once, until juices are gone from
chicken; reduce heat to medium-low.
Place tortillas on ungreased cookie sheets.
Brush remaining oil mixture on tortillas.
Sprinkle each with 1/4 C. mozzarella cheese.
Cut chicken into strips & arrange on top of
the cheese. Add tomato slices, sprinkling
remaining cheese & add basil. Using a
spatula, carefully slide the pizzas onto grill
over medium-low heat. Cover grill & let
cook 3-5 minutes (rotate pizzas around to
avoid hot spots.) Once cheese is melted,
remove off grill & serve. Makes 4 pizzas

(recipe: food.com)

Cool Angel Cake

1 (already prepared) angel food cake
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed
2 (21 oz, ea) cans pie filling (blueberry,
cherry or strawberry)

Cut cake into 1 inch cubes; set aside.
Mix together cream cheese & powdered
sugar using an elec. mixer. Use a large
spoon to gently mix in Cool Whip &
cake cubes; spread into a 9 X 13 pan.
Pour pie filling over top, smooth out,
cover & refrigerate 2 hours or until set.

(recipe: Mike Suddaby-Facebook)

The week is flying by – we were supposed to have
a general meeting this morning with our financial
advisor but he’s off sick, so that freed up my/our
day. Tonight is our grandson’s second tag football
game (we missed the first one) – his dad (our oldest
son) is the coach and has been heavily hinting that
we should come & cheer on the team – I ‘think’ I
talked my husband into going (it’s not really close);
we’ll see. Right now the weather is gloomy and 73
degrees F. with 40% chance of showers (30%
chance tonight). Maybe with it being overcast it
won’t be so hot sitting in the bleachers – maybe.

The good thing? Dinner is leftover lasagna – I made
a big pan yesterday which will (probably) carry us
(husband & I) through until Sunday (that is – if middle
son doesn’t visit & ‘pig out’).


Forgot to mention: last night’s special needs
group meeting ended up with me being the
leader (shudder) – we played Bible Tic-Tac-Toe.
We also had a surprise visit from one of our
missionaries who’s home for the weekend –
he now lives in Durban, S. Africa; so nice to
get to see him (his sister is in our group – in
fact their MOTHER started the group back
in 1990!). Our game consists of asking Bible-
related questions (Boys v/s Girls) – you’d be
surprised at just how difficult it is to come
up with questions that are not too difficult
for them to answer, and yet not confusing,
either (I tend to over-think the questions,
which usually confuses the room – sigh).
I even related to asking my friend the
missionary if he could come up with any
questions – he did! His first question was
“What country do I live in?” (He had already
spoke to them at the beginning of the
evening. Another question he came up
with was:”Who can guess how many
children I see/visit/inter-act with in a
week?” (Answer: OVER 1,000!) I’ve known
this man since he was probably about 12 –
he & his family (wife & 4 daughters) are
outstanding examples of what a Christian
should be. His ministry is to the children
of Durban, S. Africa – almost ALL of these
children are victims of their parents/
relatives dying of AIDS. He and his team
help them get together the required
official papers/purchase shoes, uniforms,
etc. to be able to allow these children
to attend school. Many of them live with
their grandmothers because their parents/
siblings have already died. It’s a HUGE
ministry – to many, many needy children.
He also brings them the HOPE of the Lord,
Jesus Christ – allowing them to see the Lord’s
love through him and his team. It’s a
wonderful ministry – check it out:


Have a great day!



PS: Gas prices still at $2.99/9 – oh well . . . .


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One CommentLeave a comment

  1. what a lovely gift indeed.

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