Everything gets old – eventually


Earlier this month it was our hot water heater – now it’s the dishwasher! I can’t complain too much – this was a Kitchenaid that’s lasted 36 years! We bought it as a portable and then brought it with us when we moved back in 1979 – it’s held up through LOTS of kids (ours and foster kids), so it was well worth the money. Yesterday I ran it, thinking all was good. Went to shut it off and it clicked back into WASH mode and kept going! Husband tried to shut it off – same thing happened; he surmised it must be a stuck button. Today we went to Home Depot and purchased a bright shiny black with wooden cutting board top Whirlpool that will be delivered next Wednesday AND they’ll take away the old one for an additional $15 – not bad! The old one got to where it really wouldn’t DRY the dishes – you’d open it after the entire cycle and there would be water on all the dishes – frustrating. It will be nice to have one that actually WORKS the way it’s supposed to!

Last night was my Knit/Crochet Movie Night – we had 10 attending and GREAT food! As I mentioned before, it was stuffed baked potatoes. Along with those we had a shrimp cocktail and a spinach/strawberry/walnut salad and two desserts – yummy! One of the ladies brought an Oatmeal Cake (I’m waiting for the recipe – when I get it I’ll share it with you) – it had a broiled coconut topping. I’m not one for coconut, but this cake was excellent! The last time we did Movie Night she brought another great dessert, also – think she’ll be the one delegated to JUST bring desserts, as hers are so good!


Cranberry Swirl Cheesecake Squares

Cranberry sauce:
3/4 C. fresh cranberries
1/4 C. sugar
1/4 C. water
1/2 tsp. fresh orange zest

3 oz. gingersnap crumbs (12 gingersnap
cookies, crushed)
1 oz. crushed pecans
1 1/2 T. butter, melted

8 oz. cream cheese, softened
1/4 C. sugar
1/2 tsp. vanilla
6 oz. Greek yogurt
2 egg whites
2 T. fresh lemon juice
1 T. flour

Preheat oven 350 degrees F.
Position oven rack in middle of
oven. Line a 8 X 8″ baking pan
with waxed paper, leaving a
2 inch overhang on all sides.

Cranberry sauce:
Combine cranberries, sugar, water
& orange zest in small saucepan;
cook until cranberries begin to
burst & mixture turns syrupy –
about 6-7 minutes. Remove from
heat, allow to cool.

Combine gingersnap crumbs, crushed
pecans & butter in small bowl. Stir
together to moisten crumbs then pour
into prepared pan. Spread into an even
layer, using bottom of a drinking glass
to help ensure crust is even.

In medium bowl beat cream cheese, sugar
& vanilla using elec. mixer until smooth.
Add Greek yogurt, egg whites, lemon juice
& flour, mix until just combined then pour
into pan over crust & smooth with a spatula.

Add cooled cranberry mixture to a food
processor & puree until smooth (you could
also use a blender). If mixture is too thick,
add 1/2 T. water. Use a spoon to drop sauce
over cheesecake layer & then swirl sauce
using a butter knife. Bake 25 minutes. Allow
cheesecake to cool to room temp. &
refrigerate several hours. Once chilled, cut
into squares & serve. Serves 9

(recipe: Skinny Taste)

Spoonable Corn Bread

1/3 C. margarine, divided
1 small onion, chopped
1 small red pepper, chopped
1 (10 oz) box frozen whole
kernel corn, thawed
1 (8.5 oz) box corn muffin mix
4 egg whites
3/4 C. milk

Preheat oven 400 degrees F.
Spray 2 qt. shallow baking dish
with nonstick spray. Melt 2
T. margarine in large skillet over
medium-high heat; cook onion &
red pepper in marg., stirring
occasionally until crisp-tender, about
3 minutes. Stir in corn & cook,
stirring occasionally, until golden,
about 4 minutes. Remove from heat &
stir in remaining  margarine until
melted; let cool. Combine muffin mix,
egg whites & milk in large bowl; stir in
cooled corn mixture & turn into
prepared dish. Bake 25 minutes until
golden. Serve warm. Serves 8

(recipe: countrycrock.com)

Baked Spiced Squash

2 T. margarine
2 T. maple syrup
1/2 tsp. ground cinnamon
1/8 tsp. black pepper
1 medium butternut squash, halved
& seeded

Preheat oven 400 degrees F.
Lightly grease baking sheet. Combine
all ingredients except squash in small
bowl. Arrange squash, cut side up on
baking sheet & brush with 1/2 of
margarine. Bake 45 minutes until
squash is tender, brushing with
remaining margarine halfway through
cooking. Serves 4

(recipe: countrycrock.com)

Chive & Onion Mashed Potatoes

1 1/2 C. Half & Half
1 (8 oz) spreadable Chive &
Onion cream cheese
2 T. dried minced onion
1 tsp. salt
1/2 tsp. pepper
2 (20 oz, ea) pkgs. refrigerated
shredded hash brown potatoes
2 C. shredded Swiss cheese
3 T. minced fresh chives, divided
2 T. butter, cubed

Preheat oven 375 degrees F.
In Dutch oven combine first 5
ingredients; cook & stir over
medium heat until blended; stir in
potatoes. In greased 9 X 13″ dish
layer a third of hash brown mixture &
2/3 C. Swiss cheese, sprinkle with 1 T.
chives – repeat layers. Top with
remaining hash brown mixture & cheese;
dot with butter. Bake, covered, 35 minutes.
Bake, uncovered, 10-20 minutes longer or
until edges begin to brown & potatoes are
heated through. Let stand 10 minutes before
serving. Sprinkle top with remaining chives.
Serves 12 (3/4 C. each)

(recipe: tasteofhome.com)

Creamy Pumpkin/Acorn Squash Soup

3 T. olive oil, divided
3 cloves garlic, minced
2 green onions, chopped
2 tsp. salt
1 tsp. ground sage
1/2 tsp. dried thyme leaves
4 C. chicken broth*
1 acorn squash
2 (15 oz, ea) cans pumpkin puree
1 C. heavy cream
fresh ground black pepper

sour cream – garnish
roasted pumpkin seeds – garnish

Preheat oven 400 degrees F.
Cut squash in half, remove seeds. Drizzle
cut side with 1 T. olive oil & season with
salt/pepper. Place, cut side down, on foil-
lined baking sheet – roast 30-40 minutes
until tender. In large pot heat remaining
2 T. olive oil; saute garlic & onion 5 minutes
until fragrant & tender. Stir in salt, sage &
thyme. Add chicken broth, stir & bring to
boil. Reduce heat, cover & simmer 10
minutes. Remove skin from squash &
coarsely chop. Add squash & pumpkin
to soup – stir, cover & simmer on Low
10 minutes. Place small batches of soup
in blender & blend until creamy, return
to pot. Add pepper, to taste. Stir in
heavy cream until evenly combined. Serve
with a dollop of sour cream and/or
roasted pumpkin seeds (kernels).
Serves 8-10

* use more chicken broth to thin soup,
if it’s too thick


Garlic Buns

1 can premade biscuits (10 in pkg)
4 oz. cubed Cheddar cheese (about
20 cubes)
3 T. butter
1 garlic clove, crushed
1/3 C. grated Parmesan cheese
2 tsp. dried parsley

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. Cut each premade biscuit in
half. Slightly roll out dough – place 1
cheese cube in middle of dough & wrap
dough around the cheese, making sure
to seal the edges. Roll it in your hands
to get a ball shape. Melt butter in small
bowl with the garlic.* In another bowl
combine parsley & Parmesan cheese.
Dip the dough/cheese ball in butter &
then into the cheese; place on pan-
repeat with rest of dough/cheese cubes.
Bake 10-12 minutes until just browned.
Makes 10

*You can also microwave them 12
seconds on a microwaveable plate

(recipe: tiphero.com)

BBQ Bacon-wrapped Mushrooms

1 (8 oz) pkg. large button mushrooms
1 lb. pepper bacon, room temp,
slices cut in half
4 T. barbecue sauce

Cut stems off mushrooms; rinse
briefly & pat dry with paper towels.
Wrap each mushroom with a bacon
strip half (use 2 if cap is not completely
covered). Bacon will stick to mushrooms
so there’s no need for toothpicks. In
medium pan over medium-high heat,
saute mushrooms until bacon is
golden brown. Just as bacon begins
to crisp up a bit, add the BBQ sauce &
toss to coat. Serve immediately.
Serves 6-8

(recipe: food.com)

Marinated Stuffed Turkey Breast

2 turkey breast halves (about 3 lb. ea),
5 T. soy sauce, divided
2 T. dry sherry
1/2 tsp. sugar
8 slices day-old bread, shreddede
1 C. finely chopped celery
2/3 C. sliced almonds, toasted
1/4 C. finely chopped green onions &
3 T. butter or marg., melted

Remove fillets from breast halves & reserve
for another use. Starting with thinner edge,
cut each breast in half lengthwise, horizontally,
almost all the way through. Open up breasts
& pound to 1/4″ thickness. Combine 3 T. soy
sauce, sherry & sugar in large, shallow dish.
Add breasts, skin side down; marinate 30
Combine bread, celery, almonds & onions;
blend butter with remaining 2 T. soy sauce &
pour evenly over bread mixture. Toss until
moist & crumbly.

Preheat oven 325 degrees F.
Remove turkey; reserve marinade. Spread 1/2
of stuffing mixture on 1/2 of each breast half,
leaving a narrow border along outside edges;
pack stuffing down slightly. Close breasts &
secure with skewers or toothpicks. Brush with
reserved marinade, place on a rack in baking
pan. Roast 1 hour 15 minutes until tender;
brush with reserved marinade every 30
minutes. Remove to serving platter; let stand
15 minutes. Just before serving, remove skewers
& cut crosswise into 1/2 inch thick slices.
Serves 8-10

(recipe: Kikkoman co.)

Our weather is still warm for this time
of year (62) but it’s now grey & rainy
with a pretty good wind. When we went
to Home Depot I didn’t wear a jacket –
should have; reminder that I WILL wear
one tonight for my special needs group!

Just for a little change of pace – try something
DIFFERENT – doesn’t have to be something
big, it could be just driving a different route
home or picking an author you’ve never
read before. Give it a try and spice up your
life a little! Sometimes something different
turns out to be something that becomes your
very favorite thing!



Published in: on November 18, 2015 at 12:48 pm  Comments (1)  
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One CommentLeave a comment

  1. Boy I got behind on the leave a comment didn’t I. I’ll try to do better from now on!

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