He Came BACK!!!


This is the same buck that came to our yard last year about this time!


This is him last year – you can tell he’s grown (as far as I can

see he’s a 7 point buck)

I was THRILLED to see him last evening taking a little rest under our old swing set; he was there a good 45 minutes before getting up to go eat some grass (couldn’t get a standing photo this time). Since we live on a MAJOR (read that 45 MPH) street, I’m AMAZED he’s still alive! He looks very healthy – sure hope he comes back again.



This is the latest baby blanket; I get to deliver them next Tuesday (This stitch is called “Cluster Ribs”)


Pumpkin Pie Fudge

3/4 C. unsalted butter
3 C. sugar
2/3 C. evaporated milk
1 C. canned pumpkin
2 T. light corn syrup
2 1/2 tsp. pumpkin pie spice
9 oz. white chocolate chips
7 oz. marshmallow fluff
1 tsp. vanilla

Melt butter over medium heat in
medium saucepan; stir in sugar,
milk,pumpkin, corn syrup &
pumpkin pie spice – increase heat
to medium-high. Cook, stirring
constantly, until mixture comes
to a boil; continue cooking, stirring
constantly, until a candy thermometer
reads 234 degrees F. (soft-ball stage).
Remove pan from heat; stir in white
chocolate, marshmallow fluff & vanilla
until well blended. Line a 9 X 9″ baking
dish with foil & lightly spray with nonstick
spray. Spread fudge in bottom of pan &
spread evenly. Let stand 2 hours until
completely cool then cut into squares.

(recipe: amandascookin.com)
Italian Sausage & Gnocci Soup

1 lb. Italian sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
6 C. beef broth
1/2 C. red wine
1 (14.5 oz) can petite-diced tomatoes
1 C. chopped carrots
1 (8 oz) can tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 medium zucchini, chopped
1 (16 oz) pkg. potato gnocchi
Parmesan cheese, optional

In large soup pot brown & crumble
sausage; remove from pot (reserve
1 T. drippings & discard rest of
drippings). Saute onion & garlic in
reserved drippings until onion is soft.
Stir in beef broth, wine, tomatoes,
carrots, tomato sauce, basil, oregano
& cooked sausage; bring to boil. Reduce
heat to simmer & cook, covered, 30
minutes. Skim any fat off top of soup.
Stir in zucchini; simmer, covered, 20
minutes. Add gnocci & cook, uncovered,
until gnocci begin to float, 3-5 minutes.
Sprinkle each serving with Parmesan
cheese, if desired. Serves 6-8

(recipe: realhousemoms.com)

Roasted Zucchini, Onions, Peppers &

2 medium zucchini or summer squash,
sliced 1 inch thick
1 large sweet onion, cut into 1 inch strips
2 medium red/yellow/orange and, or green
bell peppers, cut into 1/2″ strips
2 T. olive oil
2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. cayenne
2 medium tomatoes, cut into chunks
2 T. chopped fresh mixed herbs (basil,
parsley, thyme, rosemary, sage,cilantro)
or 2 tsp. dried

Preheat oven 425 degrees F.
Place zucchini, onion & bell pepper in a
bowl, drizzle with olive oil, season with
salt/pepper & cayenne. Use a slotted
spoon to transfer to rimmed baking sheet
& add tomatoes to the bowl. Roast sheet
20 minutes, remove & toss. Add tomatoes
with juices & cook an additional 10-15
minutes until all veggies are tender. Toss
with fresh herbs before serving. Serves 4

Note; If using dried herbs, add them in
with tomatoes. If you would rather the
zucchini be more firm, wait to add it
in the second part of the roasting with
the tomatoes.

(recipe: deepsouthdish.com)

Philly Cheese Steak Stuffed Peppers

2 lb. sirloin steak, cut into thin strips
3-4 bell peppers, halved & seeded
1 large onion, thinly sliced
steak seasoning
thinly sliced Provolone cheese
(the amount depends on how many
peppers you are making – 1 slice
per pepper)
3 T. olive oil
1 T. butter

Preheat oven 400 degrees F.
Season steak with steak seasoning. In
large pot (big enough to hold halved
peppers) fill with water half-way; bring
water to boil. Once water is boiling
place peppers in water & boil 4-5
minutes. Remove peppers & allow to
drain on paper towels until ready to
Heat large nonstick pan over medium-
high heat. Add 1 T. olive oil & 1 T. butter;
once melted & pan is hot add sliced
onion, sauteeing until onion is slightly
browned. Remove from pan & place
last 2 T. oil in pan. Add seasoned steak
& saute 2-3 minutes, only turning once
(1 to 1 1/2 minutes per side). Place
sliced steak into pepper halve, add
onion & top off with cheese. Bake
15 minutes until cheese is melted.

(recipe: everydaymadefresh.com)

Almond Joy Brownies

3/4 C. butter (1 1/2 sticks)
1 1/2 C. sugar
3 eggs
1 tsp. vanilla
1/2 C. cocoa powder
3/4 C. flour
1/2 tsp. baking powder
 pinch of salt

Coconut Filling:
1 C. sweetened condensed milk
1 C. powdered sugar
3 C. shredded coconut, unsweetened
1/4 C. whole almonds

Chocolate Glaze:
4 oz. bittersweet chocolate, chopped
1 T. butter
1/2 C. heavy cream

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. In large saucepan melt
butter over medium heat; remove from
heat & stir in sugar, eggs & vanilla, mix
until thoroughly combined. Mix in
cocoa powder, flour, baking powder &
salt until well blended. Pour batter into
prepared pan. Bake 35-40 minutes. Remove
from oven & let cool in pan before topping.

Coconut Filling:
In medium bowl mix sweetened condensed
milk, shredded coconut & powdered sugar
until well combined.

Chocolate Glaze:
Place chopped chocolate & butter in medium
bowl. In small saucepan heat heavy cream
until it begins to simmer; remove from heat
& pour cream over chocolate. Let stand
1-2 minutes then whisk until smooth. Let
cool slightly before topping brownies.
To Assemble:
Scoop coconut filling onto cooled brownies &
spread in even layer using a spatula. Sprinkle
almonds on top then pour chocolate glaze
on top, spreading out in an even layer. Let
cool completely in refrigerator before
slicing & serving. Serves 9

(recipe: realhousemoms.com)

Brown Sugar Pulled Chicken

2 lb. chicken breast
3 tsp. soy sauce
3 T. balsamic vinegar
1 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. paprika
1/3 C. brown sugar

Place all ingredients in crockpot; cook
on Low 2 hours. Using a fork, shred
chicken into small pieces. Serve on
salad, rice or buns.

(recipe: Crockpot Ladies)

3-Ingredient Nacho Dip

2 (8 oz, ea) pkgs. cream cheese
2 (15 oz, ea) cans Hormel
Chili (with or without beans)
1 (8 oz) bag shredded cheese,
(4 C.) – Nacho cheese was
suggested by poster

Unwrap & place both pkgs. cream cheese
on bottom of a glass 8 X 8″ square
baking dish; cover with both cans
chili, smooth out. Top with shredded
cheese. Microwave until cheese in
center is bubbling.
Serves 10

(recipe: food.com)

Butterscotch Fruit Dip

2 (10-11 oz, ea) pkgs. butterscotch chips
2/3 C. evaporated milk
2/3 C. chopped pecans
1 T. rum extract

apple & pear wedges, for dipping

In 1 1/2 qt. crockpot combine butterscotch
chips & milk. Cover & cook on Low 45-50
minutes until chips are softened; stir until
smooth. Stir in pecans & extract. Serve
warm with cut fruit. Makes about 3 C.

(recipe: tasteofhome.com)


Weather’s fine – 60 degrees,
sunny & windy – typical Fall for

Hope you’re having a GREAT
Fall day!




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One CommentLeave a comment

  1. Started out with 52 degrees this morning. Gas was at $2.28.9 yesterday and naturally I don’t have extra to fill up the gas cans.

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