Happy Saturday!


It’s a nice, quiet Saturday – cold outside (30, with wind chill, feels like 18 degrees F.), light dusting of more snow overnight – I really don’t have any plans to go out today, so that’s OK.

Along with getting my knitting MOJO back I came up with a workable plan for the last baby blanket – the one I got so frustrated working on I took it off the needles, bundled it up and just kind of put it away where I couldn’t see it. It was a relatively easy pattern but VERY easy to get lost in – ie: not one you could pick up and easily spot a mistake. Since it was such a PAIN to me each time I worked on it, I finally just decided TO HECK WITH IT! Last night, while happily working on the ‘new’ simple baby afghan I had a thought: what if I bound off the edge (like it was being finished) then crocheted a border on it? That’s just what I did – rooted around in my baby yarn stash and found the perfect mint green yarn & crocheted a simple border, then used the primary yarn to begin another border – it’s working! At this point it isn’t large enough (when I pitched it, it was only about 1/4 done – needs a good 6 inches more, at least). It will be more of a car seat blanket than a full sized baby blanket, but at least it will be USEABLE! I’m happy with the way it’s coming along – will photo later when done. YAY-MOJO’s BACK!!! (thanks to those of you who sent encouraging words – sometimes ya just have to step back and re-group, right?)


Strawberry Cream Cheese Cobbler

1/2 C. butter (1 stick)
1 egg, lightly beaten
1 C. milk
1 C. flour
1 C. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 quarts whole strawberries, washed/
tops taken off
4 oz. cream cheese, cut into small

Preheat oven 350 degrees F.
Melt butter & pour into 9 X 13″
baking dish. In small bowl mix
egg, milk, flour, sugar, baking
powder & salt; pour directly over
butter in dish – do not stir.
Add strawberries, arranging in
single layer as much as possible.
Sprinkle cream cheese pieces over
strawberries. Bake 45 minutes until
top is golden brown & edges are
bubbling (Crust rises up & around
fruit, but fruit will still pop a little
out of the top.)

(recipe: Courtney Luper – Facebook)

Wicked Chicken

4 skinless boneless chicken breasts
1/2 box any shaped pasta
1 jar alfredo sauce
1 (4 oz) can green chiles
garlic powder
red pepper flakes (to taste)

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Cook & drain pasta. In a
large skillet with 1 T. olive oil
brown chicken breasts 3 minutes
per side. Place cooked pasta in
prepared dish, top with chicken.
Sprinkle chicken with salt/pepper,
garlic powder & red pepper flakes.
Pour alfredo sauce over top, stir
to combine spices. Bake, uncovered,
30 minutes. Serves 4

(recipe: pandpkitchen.com)

Cheese Tortellini Soup

1 lb Italian sausage, browned/
1 (16 oz) bag frozen cheese tortellini
1 (5 oz) bag fresh spinach
2 (14.5 oz, ea) cans Italian style
diced tomatoes, drained
1 (8 oz) pkg. cream cheese, softened,
cut into chunks
4 C. chicken broth

Place all ingredients in crockpot,
cover & cook on Low 4-6 hours.
Stir well before serving.

(recipe: favfamilyrecipes.com)

Ham Salad

2 C. chopped smoked or baked ham,
diced as finely as you like
1/2 C. mayonnaise
1/4 C. sweet pickle relish
2 hard-boiled eggs, peeled/chopped
1 tsp. spicy brown mustard
black pepper, to taste

Stir in all ingredients (gently fold in
chopped eggs). Serve on sandwiches,
rolls or as a dip with crackers.
Makes about 3 cups

(recipe: southernplate.com)

Cowboy Lasagna

1 lb ground beef
4 tbsp minced onions
Worcestershire sauce-generous sprinkling
Parsley roughly 3 tbsp, divided
One can of tomato soup 10 3/4 ozs
1 (15.25 oz) can corn
Dried ground mustard – 3 tbsp
One package of tater tots 32 ozs
Salt and Pepper to taste
Mozzarella cheese roughly 4 cups
Preheat oven 350 degrees F.
Brown ground beef with spices, drain. Add
can of soup and can of corn, simmer for about
10 minutes. In a greased 9 X13 baking dish,
arrange tator tots in single layer. Cover with
2 cups of cheese. Pour ground beef mixture over
top and cover with remaining cheese and 1
tbsp of parsley. Bake 30 minutes.
Let stand for 5 minutes before serving.
String Cheese Manicotti

1 (8 oz) pkg. manicotti shells
1 lb. ground beef
1/2 C. finely chopped onion
1 garlic clove, minced
1 (24 oz) jar spaghetti sauce
12 pieces string cheese
1 1/2 C. (6 oz) shredded mozzarella
grated Parmesan cheese
chopped basil (optional)

Preheat oven 350 degrees F.
Cook manicotti accordg. to pkg.
directions. Cook beef & onion over
medium heat in large skillet until
no longer pink. Add garlic & cook
1 minute; drain. Stir in spaghetti
sauce. Spread half of meat sauce
into greased 9 X 13″ baking dish.
Drain manicotti * Stuff each shell
with 1 piece of string cheese (you
can use 2 if you desire). Arrange
manicotti over meat sauce in
dish & top with remaining sauce.
Cover with foil & bake 25-30
minutes until heated through. Sprinkle
with mozzarella cheese & bake 5 minutes
more until cheese has melted. Sprinkle
top with grated Parmesan & garnish
with basil, if desired. Serves 6

NOTE: Poster said: “an 8 oz pkg. of
manicotti has 14 shells but she could
only fit 12 in her dish.

(recipe: the-girl-who-ate-everything.com)

Amish Cinnamon Bread

1 C. butter, softened
2 C. sugar
2 eggs
2 C. buttermilk*
4 C. flour
2 tsp. baking soda

Cinnamon/Sugar Mixture:
2/3 C. sugar
2 tsp. cinnamon

Preheat oven 350 degrees F.
Grease & flour two loaf pans.
Cream together butter, sugar & eggs.
Add milk, flour & baking soda. Place
half of batter (or a little less) in bottom
of both loaf pans; smooth out. Mix in
separate bowl ingredients for cinn/sugar
mixture. Sprinkle 3/4 ths of cinnamon
mixture over top of batter in both pans.
Spread remaining batter on top in both
pans then sprinkle remaining cinn/sugar
mixture over top of both loaves. Swirl
tops with a knife. Bake 45-50 minutes until
a toothpick inserted into center comes out
clean. Cool in pans 20 minutes before
removing to wire rack to complete cooling.
Makes 2 loafs.

*Buttermilk: If you don’t have buttermilk,
pour 1 T. white vinegar or lemon juice into
a 2-Cup measuring cup and fill to 1 cup
measure with milk. Stir with fork & let set
5 minutes; pour this mixture into a bowl &
repeat so that you end up with 2 cups

(recipe: Recipes, DIY & Cool Stuffs –

Easy Queso Blanco (dip)

2 lb. Velveeta queso blanco, cut
into cubes
1 (4 oz) can diced green chiles
2 T. canned diced jalapenos
(more or less, as desired)
1 C. milk
2 T. butter
1/8 tsp. cumin

Dippers: corn chips, toasted tortilla
wedges, pita wedges, crackers

Puree diced chiles with 2 T.
canned jalapenos (more or less,
depending on how hot you want it).
Place cheese cubes, pureed peppers,
milk, butter & cumin in large saucepan.
Over medium-low heat, melt all, stirring
often. Serve immediately. Store leftovers
in fridge.
Can be reheated in microwave in 30
second intervals, stirring often.

(recipe: the gunnysack.com)

Veggie Chowder

2 C. peeled, cubed potatoes
2 c. chicken broth
1 C. chopped carrots
1/2 C. chopped onion
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
3/4 C. shredded Cheddar cheese
1/2 C. sliced fresh mushrooms
1/4 tsp. black pepper
2 T. bacon bits

In large saucepan combine potatoes,
broth, carrots & onion; bring to boil
Reduce heat, simmer, uncovered,
10-15 minutes until vegetables are
tender. Add corn, milk, cheese,
mushrooms & pepper; cook & stir,
4-6 minutes until heated through.
Sprinkle top of bowls with
bacon when serving. Makes 7
(1 3/4 qt.) servings

(recipe: tasteofhome.com)

Hope you have a LOVELY day!




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One CommentLeave a comment

  1. See I knew you would find a way to use it!

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