Up to my eyeballs in PAPERWORK!


Last night was my special group weekly meeting and Music/Birthday Night. For some reason 3 of the ‘birthday’ people were NOT on my September list! Today is my ‘fix all the paperwork/add or subtract information, etc.’ day – yipee. Our group is also having a pretty big event Oct. 2nd – a few times a year the church we meet at wants to throw a party/event for us, which is really nice. They pay for everything and, in most cases, make all the arrangements, order food, schedule a DJ, etc. This year the task of making a flyer got handed to me AND the responsibility of making sure ALL of our students get a flyer (no big deal, right?). Last night we had 14 people (and, or group homes) that didn’t attend so today I’m rooting through paperwork trying to MAKE SURE no one gets left out of receiving a flyer, as the event is NEXT FRIDAY! (For some reason my ‘partner in crime’ (our leader) and I both thought we had about 2 more weeks – NOPE! Oh well – it will all get done and probably be a great evening. The theme chosen by the lady in charge is “Western” – I’m told we’re having sloppy joes and whatever goes with them. She’s hired a DJ so our kids can dance (that’s one thing they really LOVE!). I’m also told there will be other activities – beats me! My only job is to ‘show up’ – help if I feel like it, but basically I’m just there in an ‘administrative’ position – works for me!


Maraschino Cherry Bundt Cake

1 box white cake mix
3 eggs
1/3 C. oil
3/4 C. milk
1/2 C. vanilla Greek yogurt
2 tsp. almond extract
1 C. marschino cherries, coarsely

2 T. unsalted butter, melted
1 1/2 C. powdered sugar
1/2 tsp. almond extract
2-3 T. milk
5-7 marschino cherries, halved

Preheat oven 350 degrees F.

Generously grease a Bundt pan with butter
& dust with flour; place Bundt pan on a
rimmed baking sheet.
Combine all cake ingredients excpet
cherries; beat on Low 30 seconds then
increase speed to medium-high & beat
3 minutes until well combined; fold in
chopped cherries. * Pour batter into
prepared pan & tap gently to level batter.
Bake 45-55 minutes until lightly golden &
bounces back when touched. Remove
baking sheet from oven & transfer cake to
wire rack to cool 10-15 minutes. Cake will
relax & pull away from sides of pan; invert
cake pan & turn cake out onto a wire rack
to cool completely.

Combine melted butter, 2 T. milk & powdered
sugar. Add almond extract & beat until silky.
Lift some glaze with a spoon & tilt it to spill
some back into bowl. Glaze should drop in
thick ribbons but not ‘plop’ out of spoon. If
too thick, add a small amount of remaining
milk until you reach desired consistency.
Place waxed paper on counter beneath
wire rack; drop large spoonfuls of glaze onto
top of cake, working your way around until
all glaze is gone & dripping down sides of
cake. Decorate top of cake with cherry
halves. Allow glaze to set before cutting;
discard waxed paper.

*To keep cake from streaking pink, fold
cherries in gently and only a few stirs,
don’t overwork batter.

(recipe: amandascookin.com)

Crockpot Salisbury Steak

1 lb. ground beef
2 eggs
1 pkg. dry onion soup mix
2 cans golden mushroom soup

Mix beef, eggs & onion mix  in bowl.
Slather 1 can soup on bottom of crockpot.
Form meat into 4-6 patties & place on
top of soup. Slather remaining soup on
top of patties. Cook, covered, on High
2-3 hours or until meat is cooked through.
Serves 4-6

(recipe: recipesthatcrock.com)

Pumpkin Pie Ice Cream

4 bananas
1 C. pumpkin puree
1/3 C. maple syrup
1 1/2 tsp. pumpkin pie spice

Blend together, pour into a
dish & freeze.

(recipe: Facebook)

Chicken Divan

1 large head broccoli, chopped
4-5 C. cooked chicken breast,
1 can cream of chicken soup.
1/4 C. mayonnaise
1 tsp. lemon juice
1 tsp. dried thyme
1 C. sharp Cheddar cheese
3/4 C. butter crackers (like Ritz),
2 T. unsalted butter, melted

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick spray.
In large saucepan bring 4 C. salted
water to full rolling boil; add chopped
broccoli. Cook 3 minutes then transfer
to a colander to drain. In medium bowl
stir soup, mayo, lemon juice & thyme
until well combined. Add diced chicken &
broccoli; stir to coat. Season mixture with
salt/pepper & transfer to baking dish.
Sprinkle shredded cheese on top then
cracker crumbs. Drizzle melted butter on
top & bake 25-30 minutes until top is
golden & casserole is heated through.
Serves 8

(recipe: everydaydishes.com)

Cheesy Taco Cups

1 1/2 tsp. chili oil (found in Asian aisle)
1/2 lb. ground beef
1 T. taco seasoning mix
3/4 C. canned black beans, drained/rinsed
16 wonton wrappers (found in produce
5 T. plus 1 tsp. salsa con queso dip
1 C. chunky salsa
1 C. Mexican cheese blend (shredded)

Preheat oven 375 degrees F.
Lightly spray 8 muffin tin ‘cups’ with
nonstick spray. Heat chili oil in saute pan
or large skillet over medium-high heat.
Add ground beef & taco seasoning.
Brown beef, add black beans & continue
cooking, stirring occasionally a few
minutes, until warm. Push a wonton
wrapper into each muffin tin cups. Spoon
a teaspoonful of queso dip in each &
spread across bottom. Spoon some of
meat/bean mixture into each cup (using
about half the total mixture) then split
the salsa among the cups. Sprinkle about
half shredded Mexican cheese evenly
over top & press another wonton wrapper
on top. Repeat layering with remaining
ingredients. Bake 18-20 minutes until
golden brown. Let cool 5 minutes before
removing from muffin tin. Makes 8

(recipe: emilybites.com)

Creamed Peas & Potatoes

1 lb. small new potatoes
1 1/2 C. fresh shelled peas
1 T. minced onion
1 T. butter or margarine
1 T. flour
1/2 tsp. salt
1/8 tsp. white pepper
1 C. milk

Peel potatoes & cut larger
potatoes in half (can leave skins
on, if desired); place in a saucepan,
cover with water & bring to boil. Boil
10 minutes, do not overcook. When
potatoes are done, drain off water.
Boil peas & drain. In a saucepan, add
onion & butter – cook until onion is
tender but hasn’t browned yet. Add
flour, salt & pepper; stir until mixed
then add in milk & stir into flour
mixture until all ingredients are well
blended. Continue stirring & cook until
mixture has thickened & begins to bubble;
cook 1 more minute. Add potatoes & peas
to cream sauce; stir until well distributed
& thoroughly heated. Season to taste &
serve hot.

(recipe: Recipes-Galore)

Fall Dip

1 (16 oz) tub Cool Whip, thawed
3 small boxes instant vanilla pudding
mix (dry- don’t prepare pudding)
1 small can pumpkin
pumpkin pie spice (optional)

Dippers: cut fresh fruit, or graham
crackers, or vanilla wafers

Mix all ingredients together. Serve
with graham crackers, cut fresh fruit
or vanila wafers.

(recipe: Facebook)

Zucchini-Onion Pie

3 eggs
1 C. grated Parmesan cheese
1/2 C. canola oil
1 T. minced fresh parsley
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
3 C. sliced zucchini
1 C. Bisquick baking mix
1 small onion, chopped

Preheat oven 350 degrees F.
In large bowl whisk first 7 ingredients.
Stir in zucchini, Bisquick & onion; pour
into greased 9″ deep-dish pie plate.
Bake 25-35 minutes until lightly
browned. Makes 6 servings.

(recipe: tasteofhome.com)

3-Ingredient Peanut Butter/
Banana Mousse

1 T. peanut butter
2 T. whipped cream
1 banana

Toppings: ice cream caramel sauce/
chocolate sauce (optional)

In bowl place peanut butter & whipped
cream; mix. Cut banana into slices. In
another bowl place half the banana,
half peanut butter mousse; repeat with
rest of banana & mousse. Chill 1 hour.
Top with toppings, if desired. Serves 1.

(recipe: allfood.recipes)

Tuesday Night was MOVIE night
for my knit group & the ladies chose
“Italian” for the food theme; if you
remember I brought “Stuffed Zucchini”
as an appetizer. Surprise/Surprise! The
ladies loved it AND my family loved
it! The batch I made ended up with
a good 2 1/2 C. extra ‘filling’ which
I just mixed with the remaining
spaghetti sauce and some of the
cheese topping – we ate the last of
it today on scrambled eggs – REALLY
TASTY! Here’s my recipe:

Pam’s Stuffed Zucchini

5 medium zucchini
3/4 C. chopped onion
1 T. chopped garlic
5 Roma tomatoes, chopped
1 1/2 lb. mild pork sausage*
1/4 tsp. salt, to taste
1/8 tsp. black pepper, to taste
1/4 tsp. Italian seasoning
1 (32 oz) jar spaghetti sauce
1+ C. shredded Parmesan cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Wash zucchini. Cut zucchini, lengthwise
in half. Scoop out centers into a bowl,
leaving 1/8″ shell. Spray a large baking
pan with nonstick spray. (my pan is larger than
9 X 13″). Place zucchini shells in pan. Heat a large
skillet on stove to medium-high heat & cook
sausage. Drain most of grease, add chopped
onions, garlic, tomatoes and the scooped
out zucchini. Cook & stir 3-5 minutes until
onions are crisp-tender. Drain liquid &
spoon mixture into zucchini shells. Top
shells with spaghetti sauce (I had about
1/4 jar leftover). Cover pan with foil &
bake 30 minutes. Remove foil, top with
cheeses & bake an additional 5-10
minutes until cheese is melted. Remove
from oven & drain any liquids in pan.
Let cool about 5 minutes before cutting into
smaller pieces – or leave whole and serve
as a main course.

*you can also substitute Italian sausage
for the pork sausage

Serves, as an appetizer, about 10 people;
as a main course (2 halves each) serves
5 people.

When I made this recipe I ended up with
about 2 1/2 C. of extra filling so I mixed
the rest of the spaghetti sauce in and more
shredded mozz. & Parm. cheese. This mixture
could be poured over cooked pasta, with
scrambled eggs or put on a flour tortilla.

Our weather continues to be AMAZING!
It’s 82 degrees & sunny right now at
almost 5 p.m.! I’ll take that ANY DAY!

In our house right now I’m the only one
(out of three others) who is healthy!
Husband went to doctor today and is
now on antibiotics for upper respiratory
infection (Bronchitis), Youngest also went
and his is the tale-end of some allergy
thing. Middle son did NOT go to doctor
(he thinks they’re evil and refuses – sigh)
and he’s hacking/chocking all over the
place. So far (knock on wood) I’m doing
just fine – whew!

Guess I’d better close this Epic novel
and go retrieve the stuff from the dryer,

Enjoy your day!




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One CommentLeave a comment

  1. Not good that the sickie refuses to see a doctor because then that can cause a delay in the others getting well. But you stay healthy because you are the captain of this crew!

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