Having one of ‘those’ days, so far . . .


Today I went grocery shopping – at Walgreen’s & Meijers. (Yes – remember I’ve told you, you can get some good deals at drug stores). When I left my car in the Meijer parking lot (for some reason) I decided that I needed to lock my car via the key fob (I always hit the lock button on my door). Let’s just say I was in Meijers a good 1 – 1 1/2 hours; came out to my car and the side door was open! (I’d accidentally hit the ‘open sliding door’ button. Of course, my first thought was: did anyone steal anything? (Husband’s electric tire pump was in there, in plain sight!) Praise the LORD-everything was as I left it! Remember my telling you the saga of the credit card where I  ordered some stupid diet pills on line and then nearly screwed up my bank account? Well . . . STILL waiting for my new credit card and good old Meijers doesn’t want to use my other credit card (card denied) . . . sigh. I just used it at Walgreens!  I felt bad for the several people standing in line behind me WAITING – ended up writing a check – again. Weird – Meijers will take my check (on the SAME account) but won’t take the card connected to it! Go Figure!)

Got home, husband helped me unload the groceries. He handed me a rather light-weight bag which I sort of ‘gingerly’ plopped on the kitchen counter – NOT a good idea: it had a dozen eggs in it! Let’s just say I had a scrambled egg for my lunch . . .


Pumpking Delight Dessert

Layer 1:
1/2 C. butter, softened
1/2 C. chopped walnuts or pecans
1 C. flour

Layer 2:
1 C. powdered sugar
1 (8 oz) pkg. cream cheese, softened
1 C. Cool Whip (thawed)

Layer 3:
2 1/2 C. milk
3 small pkgs. vanilla instant pudding
1 (15 oz) can pumpkin puree
2 tsp. pumpkin pie spice
1 C. Cool Whip (thawed)

Layer 4:
1 C. Cool Whip (thawed)
1/4 C. chopped walnuts or pecans

Preheat oven 350 degrees F.
Layer 1:
Mix flour, butter & nuts; press onto
bottom of 9 X 9 pan & bake 15 minutes.
Cool WELL.

Layer 2:
Mix cream cheese, powdered sugar &
1 C. Cool Whip; pour over cooled crust.

Layer 3:
Mix milk, pudding mix, pumpkin puree,
pumpkin spice & 1 C. Cool Whip until
smooth; spread over cream cheese layer.

Layer 4:
Spread 1 C. Cool Whip on top & sprinkle
chopped nuts.
Refrigerate at least 3 hours before serving.

(recipe: sugarapron.com)

Sloppy Joe Nachos

1 (13 oz) bag tortilla chips
1 1/2 lb. hamburger
1 onion, chopped
1/2 green bell pepper, chopped
1 (8 oz) can tomato sauce
1 (3 oz) can tomato paste
1/4 C. water
2 T. brown sugar
1 tsp. chili powder
1 T. Worcestershire sauce
1 T. red wine vinegar
1 tsp. red pepper flakes
1 lb. Cheddar-Jack cheese, shredded

Optional toppings:
sliced green onions
chopped tomatoes
finely shredded lettuce
hot pepper sauce

Preheat oven 400 degrees F.
In large skillet over medium heat, cook
hamburger, onions & bell pepper until
meat is brown & cooked through;
drain. Reduce heat to low, stir in
tomato sauce & paste & water; stir.
Stir in brown sugar, chili powder, garlic
powder, Wors. sauce, vinegar & red
pepper flakes – stir until all ingredients
are combined & mixture is hot, remove
from heat. Place a layer of tortilla chips
in bottom of an oven-safe pan. Place
several scoops of meat mixture over top
then sprinkle some of the cheese on top;
repeat layers. Bake, about 5 minutes,
until cheese is hot & melted. Remove
from oven & top with desired optional
toppings. Serves 4-6

(recipe: homecookingmemories.com)

Cheesy Stuffed Pepper Casserole

2 C. cooked rice
1 lb. ground beef
1 T. olive oil
2 large green peppers, diced
1/2 C. frozen diced onion (or fresh)
1 (29 oz) can diced tomatoes, drained
3 (14 oz, ea) cans tomato sauce
2 (14 oz, ea) cans whole kernel corn,
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Brown ground beef in large stock pot;
drain & remove meat from pan. Heat oil
in pan on medium-high heat; add green
peppers & onion – saute 5-10 minutes until
softened, stirring occasionally. Add tomatoes,
sauce, corn, garlic powder, salt/pepper &
bring to boil. Reduce heat & simmer 5
minutes. Stir in rice & ground beef. Pour
into a 9 X 13 baking dish sprayed with
nonstick spray. Top with shredded cheese &
bake 12-15 minutes until cheese is melted.

(recipe: Mary Free-Marys Recipe Exchange)

Crockpot Nacho Cheese Soup

5 boneless skinless chicken breasts*
(can use frozen)
1 C. chicken broth
1/2 C. salsa
1 (14.5 oz) can diced tomatoes
1 tsp. lime juice
2 garlic cloves, minced
1 1/2 C. Nacho cheese sauce
1 tsp. cumin
1 (4 oz) can diced green chiles
1 (4 oz) can black or pinto beans,
drained & rinsed
1/2 C. pickled banana peppers (or
pickled jalapenos if you like spicy)

Optional toppings:
fresh cilantro
tortilla chips
grated cheese
sour cream
lime wedges
sliced avocados
jalapeno peppers
sliced black olives

Add chicken, broth, salsa, tomatoes,
lime juice, garlic, nacho cheese sauce,
cumin, green chiles, black beans &
peppers to crockpot – stir. Cover &
cook on Low 4-6 hours or High 2-3
hours. Remove chicken from crockpot
& cut into bite-sized pieces (or shred)-
add back to crockpot & stir. Serve
with desired toppings. Serves 4-6

*You could substitute 1 lb. ground
beef or ground turkey in place of

(recipe: 365daysofcrockpot.com)

Caramel Apple Muffins

2 1/4 C. flour, divided
2/3 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (8 oz) container plain Greek yogurt
1/2 C. vegetable oil
2 large eggs
1 1/2 C. diced, peeled apples
1 tsp. lemon juice
zest of one lemon
2 tsp. brown sugar
1 tsp. cinnamon
1 tsp. vanilla

1/4 C. butter
3/4 C. brown sugar
1/3 C. heavy cream
1 C. powdered sugar

Preheat oven 375 degrees F.
Combine 2 C. flour, sugar, baking
powder & salt in large bowl; make
a well in the center. Mix yogurt, oil,
eggs, lemon juice & zest; add to dry
ingredients & stir until blended. In
small bowl mix apples, brown sugar,
cinnamon & vanilla. Fold apples into
batter. Using a large cookie scoop,
fill greased muffin tin 2/3 rds. full.
Bake 20-25 minutes until golden brown.
Remove muffins from pan & let cool
on wire rack.
Melt butter in saucepan over medium
heat; add brown sugar & heavy cream.
Stir until sugar has dissolved & mixture
combines. Remove from heat & whisk
in powdered sugar until creamy &
smooth. Allow caramel glaze to cool
slightly. Dip muffin tops into glaze &
place on baking rack to set. Makes 12.

(recipe: realhousemoms.com)

Cauliflower & Tomato Salad

1 (14.5 oz) can (Hunts) Fire-Roasted
diced tomatoes
2 C. fresh cauliflower florets
1 (15 oz) can garbanzo beans (chick peas),
1/4 C. thinly sliced red onion
3 T. olive oil
2 T. chopped fresh Italian (flat leaf)
1 T. cider vinegar
1/2 tsp. garlic salt
1/8 tsp. ground black pepper

Drain tomatoes & reserve 1/4 C. liquid;
discard remaining liquid. Combine drained
tomatoes, cauliflower, beans & onion in
large bowl. In second bowl, whisk
together reserved liquid, oil, parsley, vinegar,
garlic salt & pepper; pour dressing mixture
over vegetables & toss to coat. Serves 6

(recipe: readyseteat.com)


(won’t melt at room temperature
like regular whipped cream)

1 (8 oz) pkg. cream cheese, softened
1/2 C. white sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy cream

Combine cream cheese, sugar, vanilla
extract and almond extract in a large
mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium
speed until smooth.While mixture is
still whipping, slowly pour in heavy
cream. Stop & scrape bottom of bowl
a few times while you continue
whipping until the cream can hold
a stiff peak. Makes 5 Cups

(recipe: Facebook)


The weather and the gas prices are un-changing
at the moment (guess that’s a good thing??)

Hope you’re having a good day – think I’m just
going to go have a ‘sit/rest’ in my favorite




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One CommentLeave a comment

  1. Sunday I bought gas at $2.39.9 at my mobil station in Otisville. Every other place on the way down was $2,49 or higher. Guess i lucked out for a change.

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