YAY! HOT SHOWERS! (and not washing dishes in the sink using boiled water!) The other good thing? It was less than the original quote of $1,000 – YAY! It’s a 50 gallon quick recovery gas tank – with four people in the house and two who take more than one shower a day, plus washing clothes, we NEED a big tank with quick recovery. Middle son (the one who works on a garbage truck) just got home and is VERY glad to be taking a nice, hot shower.

It’s been a rather relaxing day so far; finished two of the knit spa cloths (4 more to go). Got some house cleaning done (the ‘usual’: dusting/vacuuming) not much ‘new’ today (except the hot water heater!). We did have to wait until afternoon for their arrival, but that’s better than 3-4 days, right? (Since it’s already been 3 days w/o hot water already).

Am thinking of making homemade potato soup for dinner; we still have a few leftovers, but not enough for a meal for 4 – we’ll see, later, whether I actually get that made or not. (Easy recipe – hardest part? Peeling all the potatoes!).


Maple Apple Crisp

5 apples * peeled/cored/sliced
3/4 C. maple syrup
1/2 C. flour
1//2 C. rolled oats
1/2 C. brown sugar
1 pinch salt
1/2 C. butter, softened

Preheat oven 375 degrees F.
Place sliced apples in a 8″ X 8″
baking dish & toss with maple
syrup. In separate bowl mix flour,
oats, sugar & salt; cut in butter
until mixture is crumbly. Sprinkle
mixture evenly over apples. Bake
35 minutes until topping is golden
brown. Serve warm or at room

*recommend using Granny Smith,
Fuji, Winesap, Honeycrisp, Cripin or
Pink Lady apples

(recipe: finesoutherndish.com)

Crockpot Beef Stroganoff

2 lb. beef stew meat, cut into
1 inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C. beef broth
2 tsp. paprika
1 C. sour cream
2 T. flour
1 T. Dijon mustard
1 (16 oz) pkg. egg noodles,
2 T. chopped fresh parsley

Place meat, mushrooms, onions &
garlic in crockpot. Add broth &
paprika; cover & cook on Low 7-8
hours (or High 5 hours).
Mix sour cream, flour & mustard,
stir into crockpot until blended. Cook,
covered, on Low 15 minutes. Cook
egg noodles accordg. to pkg. directions,
omitting salt. Drain noodles; place in
large serving bowl. Add meat mixture,
mix lightly, sprinkle with parsley &
serve. Serves 8

(recipe: kraft recipes)

Pumpkin French Toast Bake
(overnight recipe)

5 1/2 – 7 1/2 C. (1 inch cubes) bread,
any kind*
7 large eggs
2 C. milk
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
1/2 C pumpkin puree

3-4 T. brown sugar
chopped nuts (your choice)

Optional toppings:
maple syrup
agave nectar

Lightly grease or spray a
9 X 13″ baking dish.
Cut up any kind of bread into
1-inch cubes – enough to fill
baking dish quite full & place
in bottom of dish.
In large bowl whisk together
eggs, milk, vanilla, pumpkin &
pie spice until well combined;
pour mixture over bread &
push down with a spoon or your
hands until it’s all soaked &
mostly covered. Cover with
plastic wrap & refrigerate
Preheat oven 350 degrees F.
Uncover dish, top with brown
sugar, any additional pumpkin
pie spice & chopped nuts. Bake
35-45 minutes until golden
brown & no longer wet. Serve
immediately. Serve with
optional toppings, if desired.
Serves 10

(recipe: minimalistbaker.com)

Sausage Pinwheels

1 can crescent rolls
1/2 lb. roll breakfast sausage
(mild or hot)

Preheat oven 350 degrees F.
Unroll dough onto lightly
greased surface; press seams
together. Spread sausage, using
a knife, all over top of dough,
leaving about 1/2 inch space free
on all edges. Roll up dough, pressing
together as you do so. Cut into
12 slices & place on greased baking
sheet, about 1 inch apart to allow
for expansion. Bake 15-17 minutes
until golden brown. Makes 12

(recipe: southernplate.com)

Parmesan Chicken & Rice

1/3 C. grated fresh Parmesan
cheese, divided
1/4 C. dry breadcrumbs
1 T. minced fresh parsley
1/2 tsp. dried basil
1/4 tsp. salt, divided
1 large egg white, lightly beaten
1 lb. chicken breast tenders
1 T. butter
1 1/2 C. (bottled) tomato-basil
pasta sauce
2 tsp. balsamic vinegar
1/4 tsp. black pepper
1/3 C. shredded provolone cheese

Preheat broiler
Combine 2 T. Parmesan, breadcrumbs,
parsley, basil & 1/8 tsp. salt in shallow
dish. Place egg white in shallow dish. Dip
each chicken tender in egg white, dredge
in breadcrumb mixture. Melt butter in a
large nonstick skillet over medium-high
heat. Add chicken; cook 3 minutes per side
until done. Combine 1/8 tsp. salt, pasta
sauce, bals. vinegar & pepper in a
microwaveable bowl. Cover with plastic
wrap leaving slight vent hole. Microwave
on High 2 minutes until thoroughly
heated. Pour sauce over chicken in pan;
sprinkle evenly with remaining Parmesan
& provolone cheese. Wrap handle of pan
with aluminum foil & broil 2 minutes
until cheese melts. Serves 4

(recipe: myrecipes.com)

Oven-roasted Garlic/Herb
Parmesan Potatoes

2 lb. Yukon Gold potatoes, halved or
quartered (depending on size)
3 T. olive oil
1 T. chopped fresh herbs: rosemary &
1 tsp. kosher salt
1 tsp. garlic powder
1/3 C. shredded Parmesan cheese
(not in a jar)

Preheat oven 375 degrees F.
Combine fresh herbs, salt, garlic powder
& Parmesan cheese in small bowl. Place
potatoes in large bowl & drizzle with
olive oil – toss to coat. Sprinkle with
seasoning mixture & toss to coat,
again. Spread potatoes in single layer
on baking sheet; sprinkle with any
remaining seasonings in bowl. Bake
20-30 minutes, depending on size
of potatoes, until potatoes are tender.
Serve immediately. Serves 6

(recipe: momintimeout.com)

Pumpkin Pie Bars

1 can refrigerated crescent
dough sheet
2 eggs
1 (15 oz) pumpkin (NOT pumpkin
pie mix)
1 C. whipping cream
1/2 C. packed brown sugar
1/4 C. corn syrup
1 T. pumpkin pie spice
1/2 tsp. salt

Sweetened whipped cream or
Cool Whip (thawed) for topping

Preheat oven 350 degrees F.
Line an 11 X 7″ pan with parch-
ment paper, leaving about 1-2″
hanging over sides. Unroll dough
into bottom of pan; press with
fingers into bottom & up sides.
In large bowl beat 2 eggs, pumpkin,
whipping cream, brown sugar, corn
syrup, pumpkin pie spice & salt using
a whisk until smooth & well blended;
pour into pan over dough. Bake 45-50
minutes until center is set. Remove from
oven & cool completely, about 1 hour
30 minutes. Using hanging paper edges,
lift bars from pan. Cut into 4 rows by
3 rows to make 12 bars or 4 X 4 rows
to make 16 bars. Garnish with whipped
cream or Cool Whip – dust tops of bars
with pumpkin pie spice, if desired. Store
in refrigerator.

(recipe: Pillsbury.com)

Hope you’re having a good day –






The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/10/30/we-have-hot-water-yay/trackback/

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. What is your receipe for potato soup ?

  2. Nothing beats a hot shower for perking up the old body! I’m glad your fixed up now!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: