Out & About – Getting things done!


Ran out of printing ink for my newsletter – husband, also, needed printer ink SO – I suggested we go to Best Buy AND stop by IHOP for breakfast afterwards (sneaky, eh?). Went to Best Buy then stepped into a VERY busy IHOP only to be informed they were waiting for their delivery truck – it seems they didn’t have any EGGS . . . IHOP with NO EGGS? Inconceivable! We opted to go to Big Boy, instead; food was good – I ordered a Sammy Hammy (or something like that name) : scrambled eggs, hash browns with ham, cheese, tomato, onion. (would have been a little better if they’d have put it under the broiler; cheese was not melted – I got the ‘fruit cup’ instead of toast/biscuits/bread stuff. Fruit cup was cut up cantaloupe, grapes and one lone piece of grapefruit (I kinda wondered why the cantaloupe tasted a little odd – grapefruit juice.) All in all, it was an OK breakfast, not the best, but it sufficed.

Home now working on finishing up the printing (have about 35 more issues to print, then staple/fold/stick in envelopes & add stamps & return addresses. Think I’m going to way-lay delivering them to the Post Office until tomorrow. (Oh! There was a Post Office in that shopping plaza also, so we swung in there to get stamps – saved me an extra trip tomorrow!).

On the knitting thing: still haven’t seemed to find my MOJO – looked through some yarn yesterday, picked a new one & needles but just didn’t feel like knitting – weird! Decided to knit another baby hat; at least I’m being somewhat productive, right?


Ok – since tomorrow is New Year’s Eve – I’m dumping ALL my appetizer/dip recipes on you NOW – (hope you don’t mind the overload!)

Jalapeno Spinach Dip

2 (10 oz, ea) pkgs. frozen chopped
spinach, thawed/squeezed dry
2 (8 oz, ea) pkgs. cream cheese,
1 C. grated Parmesan cheese
1 C. Half & Half
1/2 C. finely chopped onion
1/4 c. chopped/seeded jalapeno
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

Spray insides of crockpot with nonstick
spray. Combine first 10 ingredients in
crockpot; cook on Low 2-3 hours until
heated through. Serve with chips.
Makes 16 (1/4 C. ) servings

(recipe: tasteofhome.com)

Creamy Feta-Spinach Dip

1 C. (8 oz) plain yogurt
3/4 C. crumbled feta cheese
2 oz. cream cheese, cubed
1/4 C. sour cream
1 garlic clove, minced
1 1/2 C. finely chopped fresh
1 tsp. dill weed
1/8 tsp. pepper

fresh cut up vegetables and/or
sliced bread for dipping

Line a strainer with four layers of
cheesecloth or one coffee filter; place
over a bowl. Place yogurt in prepared
strainer; cover yogurt with edges of
cheesecloth. Refrigerate 2 hours until
yogurt has thickened to the consistency
of whipped cream. Transfer yogurt to a
food processor (discard liquid from bowl).
Add feta cheese, cream cheese, sour
cream & garlic; cover & process until
smooth. Transfer mixture to a small
bowl; stir in spinach, dill & pepper. Cover
& refrigerate until chilled. Serve with
vegetables and/or bread.
Makes 2 Cups.

(recipe: tasteofhome.com)

Baked Sweet Potato Fries

3 medium sweet potatoes, peeled/
cut into 1/4″ sticks
1 T. kosher salt, divided
3 T. cornstarch
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. coriander
1/8 tsp. cumin
3 T. vegetable oil (or veg &
olive oil blend)

sea salt flakes (optional)

Place raw cut sticks in large bowl &
add enough cold water to cover;
sprinkle 2 tsp. salt over top & allow
to sit 1 hour or more.
Preheat oven 450 degrees F.
Place a rimmed cookie sheet (standard
size) in oven to heat. Cut a piece of
parchment paper to fit sheet. Drain
fries & place in large plastic bag along
with all spices (exept salt flakes) – leave
a little bit of air space in bag & shake until
evenly coated. Use same bowl to toss
fries in oil. Remove cookie sheet from oven,
place parchment paper on sheet & carefully
toss fries on, making sure they have space
in between to bake (otherwise they will
steam!). Bake 20 minutes, toss then bake
10-15 minutes more until crisp & golden
brown. Remove from oven, sprinkle with
sea salt flakes (if desired) & allow to cool
5 minutes before serving. Serves 4-6

(recipe: lilluna.com)

Hotel Crab Cakes

3/4 C. plain bread crumbs
1/2 C. mayonnaise
1 egg
2 scallions, thinly sliced
2 T. fresh lemon juice
1 T. Dijon mustard
1 T. chopped fresh parsley
1 T. Worcestershire sauce
1 tsp. Old Bay seasoning
2 (6.5 oz, ea) cans lump crabmeat*,
drained/cleaned of any shells
2 T. butter

In medium bowl combine all
ingredients except crabmeat &
butter; mix well. Fold in crabmeat,
being careful not to break up
pieces – form into 8 equal-sized
patties. In large skillet melt butter
over medium heat; saute patties
3-4 minutes per side until browned.
Serve immediately. Makes 8 patties

*imitation crabmeat will work, also
If you make the patties smaller,
they can also be used as appetizers!

(recipe: mrfood.com)
Sausage Rollups

1 (16 oz) pkg. spicy pork sausage
1/2 red bell pepper, diced
4 scallions, thinly sliced
2 (8 oz, ea) pkgs. refrigerated
crescent rolls (8 rolls ea pkg)

Preheat oven 400 degrees F.
In bowl combine sausage, red pepper &
scallions; mix well. Unroll 1 pkg. cresc
rolls & press seams together to form one
large rectangle; repeat with second pkg.
Spread half of sauce mixture evenly over
each rectangle, starting from narrow end,
roll up ‘jelly-roll’ style. Cut each roll into
8 equal slices & place on a baking sheet.
Bake 25-30 minutes until sausage is no
longer pink & crust is golden; serve warm.
Serves 16

(recipe: mrfood.com)

Crockpot Turkey Noodle Soup
(6 qt crockpot)

7 C. turkey stock or broth
3 C. cooked turkey, shredded or
1 C. sliced carrots
1 C. sliced celery
1 C. diced white onion
2 bay leaves
1/2 tsp. thyme
dash black pepper
8 oz. fettuccini noodles, broken up
salt, to taste

Add all ingredients except noodles
to crockpot. Cover & cook on Low
8 hours. Cook noodles about 12
minutes in boiling water; drain &
add to soup. Continue to cook soup
on High 1 1/2 hours (this will soften
the noodles & make the soup thicker).
Serves about 8

(recipe: themagicalslowcooker.com)

Chocolate ‘Lasagna’ Dessert

1 pkg. Oreo cookies (not double stuff),
about 36 cookies
6 T. butter, melted
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
2 T. cold milk
1 (12 oz) tub Cool Whip, thawed &
2 (3.9 oz, ea) pkgs. chocolate instant
pudding mix
3 1/4 C. cold milk
1 1/2 C. mini chocolate chips

Crush Oreos to fine crumbs
(can use food processor, or put in
ziplock bag & use rolling pin).
Place crumbs in a large bowl. Stir
in 6 T. melted butter & use a fork
to incorporate butter into crumbs.
Transfer mixture to a 9 X 13 pan. Press
crumbs into bottom of pan. Place pan
in fridge while working on additional
layers. Mix cream cheese with mixer
until light & fluffy; add 2 T. milk &
sugar; mix well. Stir in 1 1/4 C. Cool
Whip, then spread mixture over
chilled crust. In bowl, combine instant
pudding mixes & 3 1/4 C. cold milk. Whisk
several minutes until pudding starts to
thicken. Use a spatula to spread mixture
over cream cheese layer. Allow dessert
to ‘rest’ about 5 minutes so that pudding
can firm up. Spread remaining Cool Whip
over top. Sprinkle mini chocolate chips
evenly over top & place in freezer
1 hour
, or refrigerator 4 hours, before
(recipe: centercutcook.com)
—————————–White Pizza Dip

2 C. (16 oz) sour cream
1 C. ricotta cheese
1 C. (4 oz) shredded mozzarella
cheese, divided
1/4 C. chopped pepperoni
1 envelope (Lipton) savory herb
with garlic soup mix

French baguette bread slices,

Preheat oven 350 degrees F.
In small bowl mix sour cream,
ricotta, 3/4 C. mozzarella, pepperoni &
soup mix until blended. Spread into
greased 9″ pie plate. Sprinkle top with
remaining mozzarella cheese & bake,
uncovered, 35-40 minutes until bubbly.
Serve with slices of toasted French
bread baguette. Makes 12 servings
(1/4 C. each)

(recipe: tasteofhome.com)
Tropical Guacamole

3 medium ripe avocados, peeled
2 C. finely chopped fresh pineapple
1 medium tomato, seeded/chopped
2 jalapeno peppers, seeded/chopped
1/3 C. minced fresh cilantro
2 T. lime juice
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper

tortilla chips, for dipping

In small bowl mash 2 avocados; stir in
pineapple, tomato, jalapenos, cilantro,
lime juice, garlic, salt/pepper. Coarsely
chop remaining avocado & gently stir
into mixture. Serve with chips.
Makes 3 1/2 C.

(recipe: tasteofhome.com)
Tuscan Sausage & Bean Dip

1 lb. bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 C. dry white wine (or chicken
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1 (8 oz) pkg. cream cheese, softened
1 (6 oz) pkg. fresh baby spinach,
coarsely chopped
1 (15 oz) can white kidney or
cannellini beans, drained/rinsed
1 C. chopped, seeded tomatoes
1 C. (4 oz) mozzarella cheese, shredded
1/2 C. shredded Parmesan cheese

assorted crackers or toasted French
bread slices

Preheat oven 375 degrees F.
In large skillet cook sausage, onion &
garlic over medium heat until sausage
is no longer pink; drain. Stir in wine,
oregano, salt & thyme; bring to boil
& cook until liquid is almost evaporated.
Add cream cheese; stir until melted. Stir
in spinach, beans & tomatoes; cook &
stir until spinach is wilted. Transfer to
a greased 8″ square or 1 1/2 qt. baking
dish. Sprinkle top with cheeses &
bake 20-22 minutes until bubbly. Serve
with crackers. Makes 16 servings.

(recipe: tasteofhome.com)

Great Greek Dip

1 (4 oz) can small shrimp; rinsed &
3 T. lemon juice, divided
1 tsp. Greek seasoning
1 (8 oz) pkg. cream cheese,
3/4 C. crumbled feta cheese
1/2 C. chopped roasted sweet
red peppers, drained
1 garlic clove, peeled
1 T. minced fresh parsley

baked pita chips, for dipping

In small bowl combine shrimp, 1 T.
lemon juice & Greek seasoning. In
food processor, combine cheeses,
red peppers, garlic & remaining
lemon juice; cover & process until
smooth; stir into shrimp mixture.
Transfer to a serving bowl. Cover &
refrigerate until serving. Just before
serving stir dip & garnish with parsley.
Serve with pita chips. Makes 2 1/2 C.

(recipe: tasteofhome.com)
Tex-Mex Dip

2 (9 oz, ea) cans bean dip
3 medium ripe avocados, peeled
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 C. (8 oz) sour cream
1/2 C. mayonnaise
1 envelope taco seasoning
2 C. (8 oz) shredded Cheddar
1 C. sliced ripe olives
4 green onions with tops,
1 large tomato, seeded/chopped

tortilla chips, for dipping

Spread bean dip on a 12″ serving
plate. In small bowl mash avocados
with lemon juice, salt & pepper; spread
over bean dip. Combine sour cream,
mayo, & taco seasoning; spread over
avocado layer. Sprinkle top with
cheese, olives, onions & tomato.
Serve with chips. Makes 8-10 servings.

(recipe: tasteofhome.com)
2-Ingredient Chocolate Truffles

8 oz. cream cheese, softened
1/3 C. chocolate chips

(optional extra ingredients)
cocoa powder, for dusting
extra melted chocolate, for

Melt chocolate chips; place cream
cheese in a bowl & pour melted chocolate
over top; blend well. Line a baking
sheet with parchment paper & spray
with nonstick spray. Spray a small (2 tsp)
cookie scoop with spray, as well. Spoon
truffle mixture onto baking sheet &
refrigerate 3-4 hours. You can serve
these ‘as is’ or dust with cocoa powder
& drizzle melted chocolate on top.
Refrigerate until chocolate drizzle

(recipe: youtubevideo)

 Gas prices are still at $1.96/9 (read in the
newspaper yesterday that AAA says gas
prices are going up – really? No surprise

Weather is not very warm; woke up &
looked at our thermometer which read
40 degrees F.; about 1 1/2 hours later it
read 32! NOT GOOD! It’s gray & gloomy
out but the roads & sidewalks are clear
of all the ice/sleet/hail – the ground is
white but it’s not from snow. As long
as we can get around OK, I’m not worried.
Just realized today that I hadn’t been out
of the house in THREE days – for me that’s
almost a record (unless I’m sick).

Hope you’re keeping warm, are relatively
happy doing something you like – take
a little time for yourself today: coffee/tea,
a brief nap, sit down & put your feet up –
you get the idea. (or maybe even have a
bit of chocolate from your Christmas
stocking!) I still have about an inch of my
big Mr. Goodbar left in my stocking – I
tend to ‘hoard’ my favorites and eat them
in very small amounts – they last longer
that way!



PS: You can see my computer is having great
fun with varying the size of my recipe typing!

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/12/30/out-about-getting-things-done/trackback/

RSS feed for comments on this post.

3 CommentsLeave a comment

  1. Love the dips, thank you!

  2. I’m slowly demolishing my homemade cookie gift. I haven’t been near a scale in the last week. I’m afraid it will say SPRONG!

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: