What happens when . . .


when you don’t check your email for a day? 142 emails face you the next day! WHEW! Anything from recipe sites/readers of my blog comments (which I love getting), offers of great deals on clothing/stocking stuffers/yarn/on-line yoga classes/sales on blinds, etc. It’s a ‘bit much’ to take in (let alone sort through!) Yesterday (Saturday) was a quiet day – things just didn’t work out well for me to go on my computer, as it’s located in middle son’s bedroom and he was home – sleeping. Oh well, there’s always TODAY!

Our weather is still mild  30’s, frost on the windshields but no snow on cars or ground (YAY!). Gas prices have jumped at bit – they are now in the $1.89/9 range (wish I’d filled up when they were $1.49/9, but I didn’t NEED gas then – sigh).

Amazon is still VERY QUICK on their deliveries: almost everything I ordered is already here. Last week youngest son asked for long johns – they were in the mail Saturday! (that’s something like a 1-day delivery!). He was happy to get them – now I will have to find something small for him to open on Christmas day – it’s just ‘me’ – don’t want him to have NOTHING to open except his stocking (which will have the hackey sack in it, too). Am thinking of a t-shirt with his favorite band on the front – that would please him.

The apple crisp came out OK (in  my opinion); couldn’t figure out what the extra ‘different’ taste was: not cinnamon/sugar/flour which were the only ingredients besides apples. Husband figured it out: I used lemon juice to keep the apples from turning brown – think I used a bit too much (live & learn, eh? Glad I didn’t do that for the one I made for Thanksgiving!) Husband said it tasted just fine to him – I like mine with either Cool Whip or French Vanilla ice cream on it (AND, it sort of masks the too much lemon juice flavor) – each to his own tastes, right?


Crockpot Cinnamon Roll French

2 (12 oz, ea) refrigerated cinnamon
rolls, cut into quarters/divided
4 eggs
1/2 C. whipping cream
3 T. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg

Spray crockpot with nonstick spray.
Place a layer of cinnamon roll pieces
to cover bottom of crockpot
completely (reserve icing packets).
Beat eggs, cream, maple syrup, vanilla &
spices until well blended; pour evenly
over rolls. Place remaining roll pieces
on top & spoon one packet of icing
evenly over rolls. Cover & cook on Low
2 1/2 – 3 hours until sides are golden &
rolls are set. Drizzle remaining icing
packet over top & serve warm.
Serves 6-8

NOTE: Make sure first layer of rolls
cover the ENTIRE bottom of crockpot
so egg mixture can cook into the rolls,
rather than below them. Keep an eye
on the rolls – each crockpot cooks
differently; time listed is just a guide.

(recipe: recipesthatcrock.com)

Parmesan-coated Brie

1 egg
1 T. water
1/2 C. seasoned bread crumbs
1/4 C. grated Parmesan cheese
1 (8 oz) round Brie cheese or
Brie cheese with herbs
1/4 C. canola oil

assorted crackers or fresh fruit

In shallow bowl combine egg & water.
In another bowl combine bread crumbs
& Parmesan cheese. Dip Brie into egg
mixture, turning to coat on all sides. Coat
with crumb mixture & repeat. In small
skillet cook Brie in oil over medium heat
2 minutes on each side or until golden
brown. Serve with crackers and/or fresh
fruit. Makes 8 servings.

(recipe: tasteofhome.com)

Crockpot Cheesy Chicken & Potatoes

1 large green pepper, chopped
1 lb. red potatoes (about 3)
very thinly sliced
1 tsp. paprika
8 boneless skinless chicken thighs,
(2 lb) halved
1 (10 3/4 oz) can cream of chicken
1/4 lb. (4 oz) Velveeta, cut into 1/2″
1 T. Worcestershire sauce
1/4 C. chopped fresh parsley

Spray insides of crockpot with nonstick
spray. Place peppers in bottom; top
with potatoes. Sprinkle paprika over
chicken. Place 4 thighs in crockpot;
cover with soup & remaining thighs.
Cover & cook on Low 6-8 hours, or
High 3-4 hours. Using slotted spoon,
transfer chicken & vegetables to platter;
cover to keep warm. Set crockpot to
High; add Velveeta & Wors. sauce to
liquid in crockpot; stir. Cover with lid
& cook 5 minutes. Stir until Velveeta
is completely melted & sauce is well
blended. Spoon sauce over chicken &
vegetables; top with parsley & serve.
Serves 8

(recipe: kraft recipes)

Chops & Caesar Salad Dinner
(serves 2)

1 C. penne pasta, uncooked
2 bone-in pork chops (3/4 lb)
1/2 inch thick
1/4 C. Caesar salad dressing,
1/2 C. shredded Parmesan cheese,
1 C. tightly packed baby spinach
2 cloves garlic minced
1/2 C. halved cherry tomatoes

Cook pasta in large saucepan as
directed on pkg, omitting salt.
Heat large nonstick skillet over
medium heat 5 minutes until very
hot. Top chops evenly with 2 T.
salad dressing & 1/4 C. cheese;
press cheese into dressing to secure.
(Spread dressing & cheese on ONE
side only – use spatula to turn them).
Add chops, cheese sides down, to
skillet. Cook 4 minutes on each side
(or until done). Transfer to plate &
cover to keep warm. Drain pasta;
add to skillet with spinach & garlic.
Cook & stir 1 minute until spinach
is wilted. Stir in remaining dressing,
cheese & tomatoes; cook & stir 1
minute until heated through. Serve
with chops. Serves 2

(recipe: kraft recipes)

Undone Stuffed Pepper


1 lb. ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 C. cooked long-grain white rice
1 (24 oz) jar spaghetti sauce
1 1/2 C. shredded (Kraft) Shredded
Italian 5 Cheese blend, divided

Preheat oven 350 degrees F.
Brown meat with peppers & garlic in
large skillet; drain. Stir in rice, spaghetti
sauce & 3/4 C. cheese. Bake 25 minutes
until heated through. Serves 6

(recipe: kraftrecipes.com)

Roasted Cauliflower & Brussels Sprouts

2 lb. fresh Brussels Sprouts, thinly sliced
1 lb. fresh cauliflowerets (about 7 C.)
thinly sliced
1/4 C. olive oil
1 tsp. freshly ground pepper
1/2 tsp. salt
1 lb. bacon strips, cooked & crumbled
1/3 to 1/2 C. balsamic vinaigrette

Preheat oven 375 degrees F.
In very large bowl, toss Brussels Sprouts &
cauliflower with oil, pepper & salt. Transfer
to two greased 15 X 10 X 1 inch baking pans.
Roast 20-25 minutes until vegetables are
tender. Transfer to serving bowl. Just before
serving, add bacon & drizzle with vinaigrette –
toss to coat. Serves 10

(recipe: tasteofhome.com)

Peppermint Crunch Fudge

Chocolate Layer;
1 (14 oz) can sweetened
condensed milk
3 C. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:
1 (14 oz) can sweetened
condensed milk
3 C. white chocolate chips
1 tsp. peppermint extract
red food coloring ( a few drops)

1/2 c. mini chocolate chips
1/2 C. peppermint crunch (like
Andes Mints Peppermint Crunch
baking bits)

Line a 9 X 9″ baking pan with foil &
spray lightly with nonstick spray. In a
microwave-safe bowl, add choc. chips &
1 can sweetened cond. milk; heat on High
1 minute, stir. Heat 30 seconds & stir
until chips have completely melted (repeat
in 30 sec. increments until melted) Stir in
peppermin extract (mixture will thicken
as it cools.) Evenly press into bottom of
Second Layer:
Add white chips & 1 can sweet’d cond.
milk in microwave-safe bowl & heat 1
minute on High; stir. Heat 30 second
increments & stir until choc. chips melt
completely – be careful not to overheat.
Add peppermint extract & a few drops
red food coloring; stir until completely
pink. Press mixture on top of chocolate
layer. Top with mini chocolate chips &
peppermint crunch. Refrigerate at
least 2 hours before cutting. To make
cutting easier: life fudge out of pan by
the sides of the foil & cut into 1″
squares. Makes 64 pieces

(recipe: realhousemoms.com)

No-Bake Chocolate Oat Bars

1 C. butter
1/2 C. packed brown sugar
1 tsp. vanilla
3 C. quick-cooking oats
1 C. semisweet chocolate chips
1/2 C. peanut butter

Grease a 9 X 9″ baking pan. Melt
butter in large saucepan over
medium heat; stir in brown sugar
& vanilla. Mix in oats & cook over
Low heat 2-3 minutes until
ingredients are well blended. Press
half of mixture into bottom of pan;
reserve other half for topping. Melt
choc. chips & peanut butter in small
heavy saucepan over Low heat,
stirring frequently until smooth.
Pour chocolate mixture over crust
in pan & spread evenly using a
knife or back of a spoon. Crumble
remaining oat mixture over choc.
layer, pressing gently. Cover &
refrigerate 2-3 hours or overnight.
Bring to room temp. before cutting
into bars.

NOTE: bars can be frozen & thawed
10 minutes before serving.

(recipe: allrecipes.com)

Tuscan Sausage Dip

1 onion, diced
1 lb. hot Italian sausage
4 garlic cloves, minced
1/2 tsp. oregano
1/4 tsp. thyme
1/2 C. dry white wine
1 (8 oz) pkg. cream cheese,
1 (6 oz) pkg. fresh spinach,
1/2 tsp. salt
1 can white* beans, drained
1 C. diced tomato
1/2 C. shredded Parmesan cheese
1/ C. shredded mozzarella cheese

Dippers: chips, crostini, or crackers

Preheat oven 375 degrees F.
Cook onion & sausage (remove
casings, if applicable) in large skillet
over medium-high heat until no
longer pink; drain. Stir in garlic,
oregano, thyme; cook 1 minute. Stir
in wine, cook 2 minutes until liquid
has almost completely evaporated.
Reduce heat to medium; add cream
cheese – cook & stir until cream cheese
has melted. Stir in spinach & salt; cook 2
minutes until spinach is slightly wilted.
Gently stir in beans & tomato; pour
mixture into a 2 qt baking dish sprayed
with nonstick spray. Sprinkle top with
cheeses. Bake 20 minutes until golden
brown. Serve with chips, crostini or

*Beans: navy, cannelloni or great Northern

(recipe: southyourmouth.com)

Peppery Ranch Cheeseball
(overnight recipe)

2 (8 oz, ea) pkgs. cream cheese,
room temp.
1 (1 oz) pkg. ranch salad dressing mix
(Lawry’s) seasoned pepper

Dippers: crackers, fresh cut
veggies or pita chips

In medium bowl combine cream
cheese & ranch dressing mix very
well. Refrigerate mixture a few
hours before shaping into a ball.
Sprinkle a generous amount of
seasoned pepper onto a sheet of
waxed paper & gently roll cheese
ball in pepper to coat well, adding
more pepper if necessary. Refrigerate
overnight to allow flavors to develop.
Serve with crackers, fresh cut veggies
or pita chips.

(recipe: southernbite.com)


Not much new going on, still working
diligently on both baby afghans & son’s
scarf. I find myself looking forward to
getting these three done and what’s NEW
on the horizon in terms of knitting ‘stuff’.

Hope your day is filled with GREAT
things. Remember to stop & be
thankful for EVERYTHING! Brings to
mind a Bible verse:

I Thessalonians 5:18:
“in EVERYTHING give thanks; for this is
the will of God in Christ Jesus concerning




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One CommentLeave a comment

  1. I was here but a day or so late so my comment is on the next post.

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