I survived it!


Yesterday was our church’s Fun Fair – I painted faces from 12 – 3 (with one 15 minute break). This is not my first time doing this and I had another lady helping so it went by pretty smoothly. (She has different artistic skills and so she said, several times, she thought MY designs were a bit difficult for her) – we ended up trading children when she got one that wanted something of mine (like a rose or a turtle) that she thought was too detailed and I traded children when they wanted sharks (never painted sharks before & didn’t want to learn how ‘on site’). They announced in church today that there were 35 new families who came yesterday so hopefully some will come to church & bring their children – that was the whole reason for our doing this: to make our church known in the community. I know they had a good time: there were 3 bounce houses, a dunk tank, about 15 different games, crafts, tons of food and lots & lots of prizes. I know I was really beat when it was all over so I came home & took a (well-deserved) nap!

I’m almost done knitting the varied browns (homeless shelter) scarf – maybe about 12 more rows. Baby blanket is almost half way done now, so I’m happy it’s going quickly. Hoping to deliver the 50 baby hats sometime this
coming week. Middle son is ‘supposed’ to move back in tomorrow – we’ll see how that goes . . . sigh.


1-Pot Summer Vegetable Pasta

2 1/2 C. vegetable stock
1/2 C. heavy cream
1 large onion, diced
4 roma tomatoes, diced
8 oz. mushrooms, diced
1 medium zucchini, diced
1 medium squash, diced
1 lb. box fettuccine noodles
4 garlic cloves, minced
1/4 C. parsley, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dried basil
2 bay leaves

Place all ingredients in large Dutch
oven & bring to a simmer over
medium heat 20 minutes until
pasta is tender. Serves 6-8

(recipe: realhousemoms.com)

Bacon-Cheddar Deviled Eggs

12 eggs
1/2 C. mayonnaise
4 slices bacon
2 T. finely shredded Cheddar cheese
1 T. prepared yellow mustard
additional cooked bacon for garnish

Place eggs in a saucepan & cover with
cold water. Bring to boil & immediately
remove from heat. Cover & let stand
18-20 minutes. Remove from water &
cool by rinsing eggs under cold running
water. Cook bacon over medium-high
heat until desired crispness; remove
to paper towels to cool then crumble.
Peel hard-cooked eggs & cut in half
lengthwise. Remove yolks to a small
bowl & mash. Add mayonnaise, crumbled
bacon & cheese; mash well. Stir in
mustard then fill egg white halves with
yolk mixture & refrigerate until serving.
Top with additional crumbled bacon,
if desired. Makes 24

(recipe: lovebakesgoodcakes)

Peanut Butter Fudge Cake

2 C. flour
2 C. granulated sugar
1 tsp. baking soda
1 C. unsalted butter
1/4 C. unsweetened cocoa powder
1 C. water
1/2 C. buttermilk*
2 large eggs, lightly beaten
1 tsp. vanilla
1 1/2 C. creamy peanut butter

1/2 C. unsalted butter
1/3 C. buttermilk*
1/4 C. unsweetened cocoa powder
16 oz. powdered sugar,
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ pan.
Whisk flour, sugar & baking soda
in large bowl. Place butter in medium
saucepan; melt over medium heat. Stir
in cocoa powder, water, buttermilk &
eggs. Continue cooking over medium
heat, stirring constantly, until mixture boils.
Remove from heat & add to flour mixture;
stir until smooth – stir in vanilla. Pour
batter into prepared pan; spread evenly &
bake 20-25 minutes until toothpick inserted
into center comes out clean. Cool in pan on
wire rack 10 minutes. Spread peanut butter
over cake & allow to cool completely.


Place powdered sugar in large bowl. Combine
butter, buttermilk & cocoa in small saucepan;
cook over medium heat, stirring constantly,
until mixture begins to boil. Remove from heat
& pour over powdered sugar; stir until smooth
then stir in vanilla. Spread over peanut butter.
Serve immediately or at room temp to allow
icing to set.

*Buttermilk: If you do not have buttermilk,
pour 1 tsp. vinegar or lemon juice in a 1-Cup
measuring cup. (For Cake:) add enough milk
to reach 1/2 Cup – stir with fork & let set
5 minutes (for Icing) add 1 tsp. vinegar or
lemon juice to cup, add enough milk to
reach 1/3 Cup – stir with fork & let set 5
minutes. Use mixture in place of buttermilk

(recipe: cookin-at-home.com)

Crockpot Ham, Green Beans &

2 lb. fresh green beans
2 lb. ham, diced
4 baking potatoes
1 large onion, diced

3 C. water
Place all ingredients in crockpot; add
3 C. water & salt/pepper, to taste. Cook
6 hours on Low.

(recipe: AmberLee-Facebook)

Greek Zucchini Fritters

3 C. packed, grated zucchini
(from about 6 large zucchini)
6 T. dill, chopped
1 bunch (about 8) scallions, white &
green parts finely chopped
1/2 tsp. nutmeg
1 1/2 C. feta cheese, crumbled
4 large eggs, lightly beaten
1 c. flour (plus more, if needed)
4 T. olive oil

Lay a layer of paper towels out & spread
grated zucchini on towels. Sprinkle with
salt & let stand at least 30  minutes or up
to an hour. Squeeze out all excess moisture
from zucchini. Place drained zucchini in large
bowl with dill, scallions, nutmeg & feta; mix
to combine. Stir in eggs & season with salt/
pepper. Stir in flour until dough comes together,
adding slightly more flour if dough is too wet
to form patties. Form dough into 3-4 inch
patties. Heat olive oil in large skillet over medium-
high heat. Fry patties until golden on both sides &
cooked through but still moist, about 2-3 minutes
per side. Serve hot with tzatziki sauce (Greek yogurt
dip – see recipe below)


 Tzatziki Sauce
(Greek Dip-the sauce they serve
with gyros; can be used as a dip
for vegetables or pita bread)

2 C. plain Greek yogutt
2 C. diced cucumber
1/2 C. fresh dill, minced
2 tsp. fresh mint, minced
1/4 C. lemon juice
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

In medium bowl combine all ingredients;
stir until fully incorporated. Chill before
serving. Makes 3 Cups

(recipe: 12tomatoes.com)

Roasted Corn & Quinoa Salad

1 C. quinoa, cooked in 2 C. chicken broth
2 corn cobs, roasted w/kernels cut off
1 avocado, diced into small pieces
2 C. cherry tomatoes, halved
1/2 C. red onion, diced
1/2 C. Cilantro Tomatillo dressing *recipe
1/3 C. cilantro, minced (garnish)
1 lime

Cook quinoa in chicken broth accordg. to
pkg directions. Cover corn with butter,
salt/pepper & roast on grill on High heat
(400 degrees F), rotating cobs so that
all sides begin to char & kernels begin to
pop. Remove kernels from cob & mix
together with cooked quinoa, avocado,
tomatoes & red onion. Pour on dressing
& stir to coat. Squeeze juice of lime over
top & garnish with cilantro. Serves 4-6

Cilantro Tomatillo Dressing

1 packet Hidden Valley Ranch dressing
1 C. mayonnaise
1 C. buttermilk*
2 tomatillos, remove husk, diced
1/2 bunch fresh cilantro
1 clove garlic
 juice of 1 lime
1 jalapeno pepper

Place all ingredients in a blender & blend
until smooth.

*If you don’t have buttermilk – pour 1 T.
lemon juice or vinegar into a 1-cup measuring
cup then fill with milk until you reach 1 C.
Stir with a fork & let set 5 minutes – now you
have buttermilk!

(recipe: realhousemoms.com)

Crockpot Hot Fudge Brownies

1 (20 oz) box brownie mix, prepared
1 C. chocolate syrup
1 C. hot water

Optional Toppings: vanilla ice cream,
Cool Whip, maraschino cherries, sprinkles

Spray insides of crockpot with nonstick
spray. Pour prepared brownie batter into
crockpot, spreading evenly. In a bowl combine
chocolate syrup & hot water; pour over batter.
Cover & cook on High 2 1/2 – 3 hours until
edges are just set. Remove lid, let stand
30 minutes so middle can set up. Serve with
your favorite toppings. Serves 8

(recipe: recipesthatcrock.com)


Our weather has been SUPER – in the mid 80’s, sunny
with slight breezes (that made it PERFECT for our
fun fair yesterday!).

Gas prices are starting to drop (read in our local
paper that they’re supposed to go BELOW $2.00
before the end of the month. Today I spotted
$.2.89/9 – not too bad, but not great (but who
am I to complain? It’s under $4.00 like my husband
says, so be happy!)

Hope you are able to enjoy a lovely day – relax
a little – maybe read a book, take a nap, eat or
drink something you haven’t had in awhile and




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One CommentLeave a comment

  1. It sounds like your fair was a big success and that you had a great, but tiring, time. I canned the Peach Butter yesterday. That should go good on biscuits or pancakes. .

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