Time to ‘catch up’, again . . .


Weather-wise it’s OK – staying clear & in the 25-30 degrees F range – you can walk & drive in it, so I’m not worried (until, of course, we get another big snow storm); this week we have a few days of 30% possible snow showers, but am not worried.

After the whirl-wind weekend of cooking/baking it’s time to get the house back in order: water plants, start laundry, run the dishwasher, catch up on special needs group/knit group paperwork and maybe grocery shop. We’re finally out of leftovers! YAY! (2 pieces of banana cake left – after devouring most of cake, we agreed it wasn’t that bad – frosting is GREAT! I ‘might’ . . . just. . . make. . . another one! We’ll see – but THIS TIME I’m using my Kitchenaid mixer – it’s designed for heavy creaming! (The frosting was killer by the time you got to the third cup of powdered sugar; youngest son took over for me. I thought it was funny – tried to tell him that you have to FOLD the sugar into the batter but he tackled it like a man – grabbed the spatula and proceeded to do a mighty STIR which sent clouds of powdered sugar EVERYWHERE! . . . I’ll admit it – I LAUGHED! He wasn’t amused . . . )


Lemon Cake Mix Bars

1 box lemon cake mix
4 eggs
1 stick melted butter
1 box powdered sugar (about 4 C.)
1 (8 oz) pkg. cream cheese, softened
2 C. sweetened, flaked coconut

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl combine
cake mix, 2 eggs & melted butter; spread
in bottom of pan. In another bowl using
elec. mixer, combine powdred sugar, 2 eggs
& cream cheese; stir in coconut & spread
mixture on top of crust. Bake 35-40 minutes
until edges are brown & center is set (it will
be slightly wobbly in middle). Cool 30
minutes, then refrigerate 2 hours or up to
2 days. Cut into bars.

(recipe: mixandmatchmama.blogspot.ca)

Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast,
cut into 1 inch cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. canola oil
1 oz. pkg. onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles

Mix flour, salt/pepper in large ziplock
plastic bag. Add beef cubes, seal bag
& toss to coat well. In large, deep
skillet heat oil over medium-high
heat; add coated meet & saute
about 6 minutes, turning, until brown;
place meat in crockpot. Sprinkle soup
mix evenly over beef. In a bowl using
a whisk, combine broth, tomato paste
& Wors. cause; pour over beef. Cover &
cook on Low 8 hours until beef is
tender. Add noodles, cover & cook 30
more minutes, until noodles are tender.
Serves 6

(recipe: recipesthatcrock.com)

 Breakfast Roll-ups

3 eggs
1 (8 oz) tube refrigerted crescent
dinner rolls
8 fully-cooked breakfast sausage links
4 slices Cheddar cheese (sandwich
salt/pepper, to taste

Heat oven 350 degrees F.
In small bowl beat eggs, reserve 1 T.
beaten egg for wash on top of rolls;
scramble remaining eggs. Unroll
dough onto work surface; separate
into 8 triangles. Cut cheese slices in
half; place 1 half on each triangle. Top
each with spoonful of eggs & 1 sausage
link. Loosely roll up triangles as directed
on can; place on ungreased cookie sheet.
Brush rolls with reserved beaten egg;
sprinkle salt/pepper on each & bake
15-18 minutes until golden brown.
Serves 8

(recipe: tablespoon.com)

Six-Layer Dinner

1 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 C. sliced white onion
1 C. sliced celery
2 C. peeled/sliced carrots
2 c. sliced russet potatoes
1 (10.75 oz) can cream of celery
soup (undiluted)

Brown ground beef in skillet on
stove-top; drain. Add salt/pepper &
onion powder, stir. Spray insides of
crockpot with nonstick spray. Layer
ingredients as follows:
smooth soup over top.
Cover & cook on Low 5 hours-do not
open lid during cooking time. Serves 5

(recipe: themagicalslowcooker.com)

Cheesy Skillet Gnocchi

1 (16 oz) pkg. gnocchi
2 tsp. olive oil
2 garlic cloves, finely minced
12 oz. Italian sausage
1 1/2 C. diced tomatoes (or
1 can diced tomatoes)
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1/4 C. heavy cream
1/2 C. shredded mozzarella

Heat a large skillet over medium-high
heat. Add oil & cook gnocchi 7 minutes
until lightly browned; remove from pan.
Add sausage to pan; cook until browned;
remove from pan. Add tomatoes, garlic,
Ital. seasoning, salt/pepper & cook about
7 minutes, until tomatoes are soft. Add
gnocchi & sausage back to pan; pour in
cream & stir until everything is warm.
Top with cheese – heat until cheese is
melted. Serves 4

(recipe: dinnersdishesanddesserts.com)

Leftover Ham Casserole

1 (12 oz) pkg. wide egg noodles
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1 (10 3/4 oz) can cream of broccoli
soup, undiluted
1 1/2 C. milk
2 C. frozen corn, thawed
1 1/2 C. frozen California-blend
vegetables, thawed
1 1/2 C. cubed fully-cooked ham
2 T. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
1 C. (4 oz) shredded Cheddar cheese,

Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions;
drain. In large bowl combine soups &
milk; stir in cooked noodles, corn,
vegetables, ham, parsley, pepper/salt &
3/4 C. cheese. Spray a 9 X 13″ dish with
nonstick spray & pour mixture into pan.
Cover with foil & bake 45 minutes. Uncover,
sprinkle with remaining cheese & bake
5-10 minutes longer until bubbly & cheese
is melted. Serves 8-10

(recipe: moderationrecipes.blogspot.com)

Triple Chocolate Mousse Cake

1/2 C. chocolate (ice cream) syrup
1 (2 layer) box chocolate cake mix
1 C. water
1/3 C. oil
7 eggs, divided
1/2 C. sour cream
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (12 oz) can evaporated milk
1 (4 oz) pkg. semi-sweet chocolate,
1 C. Cool Whip, thawed

Preheat oven 375 degrees F.
Pour chocolate syrup into 12-C.
fluted tube pan* sprayed with
nonstick spray. Beat cake mix,
water, oil & 3 eggs in large bowl
using elec. mixer, 2 minutes until
blended. Add sour cream & mix
well; pour over syrup in tube pan.
Beat cream cheese & sugar in
separate bowl using elec. mixer
until blended. Add remaining
eggs; mix well. Blend evap. milk &
melted chocolate; gently spoon over
cake batter in pan. Cover pan with
foil sprayed with nonstick spray-
place ‘sprayed side’ down on pan.
Place tube pan in large, shallow pan.
Add enough water to shallow pan so
that water comes at least 2 inches
up sides of tube pan. Bake 1 hour
30 minutes until toothpick inserted
near center comes out clean. Cool
cake completely in pan. Refrigerate
2 hours, then invert cake onto plate.
Serve cake topped with Cool Whip.

*Bundt pan

(recipe: Kraft recipes)

Classic Split Pea Soup

3/4 lb. smoked ham, cubed
1 C. chopped onion
1 C. chopped celery
1 C. chopped carrot
1 T. vegetable oil
1 lb. dried split peas (rinsed)
2 qt. chicken stock
2 medium potatoes, peeled,
2 tsp. salt*
1/4 tsp. black pepper
1 C. cream or Half & Half

In large stock pot saute onion, celery
& carrots in 1 T. vegetable oil a few
minutes. Add split peas, chicken stock,
potatoes, ham, salt/pepper & bring to
boil. Reduce heat & simmer, covered,
1 hour until peas are very soft, stirring
occasionally. Working in small batches,
place soup in blender & process until
soup is very smooth & thick; return
soup to stock pot & add cream. Stir
well & reheat (do not boil).

*Salt: If you are using homemade
chicken stock that has not been salted,
add the 2 tsp. salt. If using a soup base
it has salt in it, but not as much as
bullion. If you are using regular bullion,
leave out the salt & taste just before
serving for salt content.

(recipe: Rhonda G-Marys Recipe Exchange)


Hope your day is going well for you;
not sure, yet, what ‘else’ I’m going to
get myself into- knitting, of course.
About half-way done with the
easy afghan for Crisis Preg. Center;
of the items currently being worked
on, that would probably be the top
priority, as it’s about a week away
from delivery to them.

Stay warm & enjoy your day!




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One CommentLeave a comment

  1. Fold it in –that is not in a son’s vocabulary. Besides it worked just as well you must admit. I havEn’t had time to hunt down my recipe yet but I will look.

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