Well, they told us it was coming . . .



Last night we heard 2-4 inches, now they’re saying 5-6 inches – YUCK! It’s been lightly snowing all day (so far); I ended up going out to Gordon Foods first thing this morning to see if they still had the marked down boxes of sugar cookies (Fall – shaped like pumpkins, but if you decorated them differently they’d look like Christmas ornaments! Marked down from $9.99 a box to $4.99). YESTERDAY they had about 5 boxes; I mentioned them to our special needs group leader & she said “YES! Buy them!” so out I went – you guessed it – someone else had that same idea, I guess – no cookies, sigh. I ended up buying the regular cut out Christmas-shaped cookies (72 in a box – $9.99) and a box of already made/cut out gingerbread men and a pre-baked pumpkin pie. Ran into the manager who I saw yesterday and had the “Gee – these could be Christmas ornaments if decorated differently” conversation . . . you guessed it – he said: “See!? I TOLD you to buy them YESTERDAY!” Oh well – win some, lose some right?

Finished the grey men’s scarf (OH Darn! Forgot to photo it!) and it went in the bin. Maybe – IF I’m smart, I could take my camera to church in 2 weeks and photo it then. . . IF I’m smart AND remember – we’ll see (I’ll write myself a note). We had Gym Night last night and had a great turnout – about 30+ kids came. One of our student’s brothers brought him and came in asking me if we ever do a pizza night (instead of just snacks) – I referred him to our head person. Turns out he went to Little Caesar’s and brought in 9 $5.00 pizzas and about 4 bags of breadsticks for the group! He said he’s wanted to do something special for the group for awhile – what a lovely gesture! (Instead of cookies & pop – we pigged out!)


Never-Fail Pie Crust

4 C. flour
1 3/4 C. shortening
1 T. sugar
2 tsp. salt
1 T. vinegar
1 egg
1/2 C. cold water

Using a fork or pastry blender, mix
together first 4 ingredients. In a
separate bowl beat remaining
ingredients; combine both
mixtures together, stirring with
a fork until all ingredients are
moistened. Divide into 5 parts
& shape into balls. Chill balls
15 minutes before rolling out
or wrapping in plastic wrap &
freezing. Makes 5 single pie crusts.

To use: remove from freezer 1 hour
before you want to use them. Can
be used for quiches, dessert pies
or hand pies.

(recipe: Sara Green-Facebook)

Garlic-Fried Brussels Sprouts

1 lb. Brussels sprouts
4-6 T. olive oil
3-4 garlic cloves, minced
lemon juice
salt, to taste
white pepper, to taste
bacon bits (optional)

Remove brown outer leaves from
sprouts & halve or quarter them
by hand. In sauce pan heat olive
oil on medium heat. Add sprouts
& fry, stirring occasionally, until
almost charred, but not burned.
Last 2 minutes of cooking: add
garlic & bacon; stir to combine.*
Season with salt/pepper & lemon
juice. Serve warm. Serves 4

*Note: watch the garlic-it can
burn quickly – keep an eye on it.

(recipe: theoldtimekitchen.com)

Cranberry Walnut Slaw

1/2 C. white wine vinegar
1 T. Dijon mustard
1 tsp. sugar
1 tsp. celery seed
3/4 tsp. salt
1/2 tsp. pepper
1/3 C. walnut oil
1 T. minced fresh taragon OR
1 tsp. dried
6 C. shredded cabbage
1 C. shredded carrots
1 C. dried cranberries
1/4 large sweet onion, thinly
1 C. chopped walnuts, toasted

In blender combine first 6 ingredients.
Gradually add  oil in a steady stream
while pulsing. Transfer dressing to a
small bowl; stir in tarragon.
In large bowl combine cabbage, carrots,
cranberries & onion – drizzle with
dressing & toss to coat. Refrigerate
at least 1 hour. Just before serving
sprinkle top with walnuts. Serves 12

(recipe: tasteofhome.com)

Gingersnap Pumpkin PIe
(overnight recipe)

1 1/2 C. finely crushed gingersnaps
(about 32 cookies)
1/4 C. butter, melted
4 oz. cream cheese, softened
1 T. sugar
1 1/2 C. Cool Whip, thawed
1 C. cold milk
2 (3.4 oz, ea) pkgs. instant
butterscotch pudding mix
1/2 C. canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
1/4 tsp. ground cinnamon

additional Cool Whip (optional)

Preheat oven 375 degrees F.
In small bowl combine cookie crumbs
& butter – press onto bottom & up
sides of an ungreased 9 inch pie plate.
Bake 8-10 until crust is lightly browned.
Cool on a wire rack.
In small bowl beat cream cheese & sugar
until smooth. Fold in Cool Whip & spread
over crust.
In small bowl beat milk & pudding mixes
1 minute. Stir in pumpkin, pie spice,
vanilla & cinnamon – spread over cream
cheese layer. Cover & refrigerate overnight.
Garnish with additional Cool Whip, if
desired. Serves 8


Horseradish Deviled Eggs

6 hard boiled eggs
1/4 C. mayonnaise
1-2 T. prepared horseradish
1/2 tsp. dill weed
1/4 tsp. ground mustard
1/8 tsp. salt
dash pepper
dash paprika

Cut eggs in half lengthwise-remove
yolks & set yolks aside. In a bowl
mash yolks; add mayonnaise,horse-
radish, dill, mustard, salt/pepper &
mix well. Pipe or spoon mixture into
egg halves & sprinkle tops with paprika.
Refrigerate until serving. Makes 1 dozen

(recipe: tasteofhome.com)

Chocolate Chip Cheese Ball

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
1/4 tsp. vanilla
3/4 C. powdered sugar
2 T. brown sugar
3/4 C. miniature semisweet
chocolate chips
3/4 C. finely chopped pecans

graham crackers, for dipping

In large bowl beat cream cheese,
butter & vanilla until fluffy. Gradually
add sugar & beat just until combined.
Stir in choc. chips, cover & refrigerate
2 hours. Place cream cheese mixture
on large piece of plastic wrap; shape
into a ball & refrigerate at least
1 hour.

Just before serving: roll cheese ball in
chopped pecans & serve with graham
crackers. Makes 1 cheeseball (about 2 C.)

(recipe: tasteofhome.com)

Oatmeal Dinner Rolls

2 C. water
1 C. quick-cooking oats
3 T. butter
1 (1/4 oz) pkg. active dry yeast
1/3 C. warm water
1/3 C. packed brown sugar
1 T. sugar
1 1/2 T. salt
4 3/4 to 5 1/4 C. flour

In large saucepan bring water to
a boil; add oats & butter. Cook &
stir 1 minute. Remove from heat;
cool to lukewarm. In large bowl
dissolve yeast in warm water. Add
oat mixture, sugars, salt & 4 C.
flour; beat until smooth. Add
enough remaining flour to form a
soft ball. Turn dough onto a floured
surface; knead until smooth &
elastic, about 6-8 minutes. Place
dough in a greased bowl, turning
once to grease top. Cover & let
rise in a warm place until doubled,
about 1 hour.
Punch dough down; allow to rest
10 minutes. Shape into 18 balls.
Place balls on two greased 9 inch
round baking pans. Cover & let
rise until doubled, about 45 minutes.
Preheat oven 350 degrees F.
Bake rolls 20-25 minutes until golden
brown. Remove from pan to wire
racks to cool. Makes 1 1/2 dozen.

(recipe: tiphero.com)

A Twist on Party Meatballs

1 (32 oz) pkg. frozen fully cooked
homestyle meatballs, thawed
1 (14 oz) bottle ketchup
1/4 C. A-1 steak sauce
1 T. minced garlic
1 tsp. Dijon mustard

Place meatballs in 3 qt crockpot. In
small bowl combine ketchup, steak
sauce, garlic & mustard – pour over
meatballs. Cover & cook on Low
3-4 hours until meatballs are heated
through. Makes about 5 dozen.

(recipe: tasteofhome.com)

Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp,
crumbled (drippings reserved)
6 boneless, skinless chicken breasts
1 (4 oz.) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Pour reserved bacon drippings in a
skillet & heat over medium heat. Place
chicken in warmed drippings & cook
3-5 minutes until slightly browned,
turning once. Spray crockpot with
nonstick spray & place chicken in
crockpot. Cover chicken with mushrooms
then pour soup (undiluted) into skillet,
warm through & pour over chicken.
Cover & cook on Low 4-5 hours. Place
a slice of Swiss on top of each breast,
sprinkle with bacon & turn heat to
High. Cover & cook 10-15 minutes more
until cheese melts. Serves 6

(recipe: recipesthatcrock.com)

Loaded Cauliflower

1 large head cauliflower cut
into bite-sized pieces (about
6 C.)
6-8 strips bacon cooked/crumbled
6 T. chopped chives
1/2 C. mayonnaise
1/2 C. sour cream
2 C. Colby-Jack cheese, shredded
1 (8 oz) container fresh sliced mushrooms

Preheat oven 425 degrees F.
In large pot of boiling water cook
cauliflower 8-10 minutes; drain & let
cool. In large bowl combine sour cream,
mayonnaise, 1/2 crumbled bacon, 3 T.
chives, 1 C. cheese, mushrooms &
cauliflower – mix well. Place in a baking
dish & cover top with remaining 1 C.
cheese & rest of bacon crumbles. Bake
15-20 minutes until cheese is melted.
Top with remaining 3 T. chives & serve.

(recipe: a friend)


Husband just updated me on the weather:
now they’re saying we’ll get 7-9 inches – oh,
lovely. How to go from NO snow to 9 inches –
only in Michigan!

Talked to oldest son about the menu for
Thursday – here’s what’s planned:
-ham roll ups
-mashed potatoes  (us)
-sweet potatoes
-dinner rolls
-green bean casserole (us)
-fruit salad
-apple crisp (us – son requested it)
I’d say that’s quite a feast AND we’re not
going to eat until around 7 p.m. – something
tells me we’ll be almost too stuffed for dessert,
but what do I know? (Says ‘she who usually
has holiday dinners at around 6-7 p.m. and
that’s the ‘norm’ – people are too filled with
great dinner for desserts!)

Not much else new around here – hope you
are able to stay inside and be WARM & cosy!

Enjoy your day (I’m going to try to make the
best of it, even with the snow – gonna knit!)



PS: Gas prices are down to $1.94/9 – WOW!


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2 CommentsLeave a comment

  1. We just had our snow totals changed to 8″-10″ by Sunday morning. It is so pretty right now. But, it can leave the day after Christmas!

  2. It is like someone took a huge pot of marsh mellows and poured it over every thing. I’m staying in except for the mail. Be careful out there!

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