Tuesday again . . .


Another ‘nothin’ special’ day – did a quick trip to White Lake (about 15 min away) to get another printer ink cartridge for the last of the special needs group’s newsletters for April/May. Did a stop at the drug store for some of their good buys (Tide on sale for $5.98 – and I had a $2.00 off coupon!), my instant coffee on sale $3.99 – normally $5+, Mountain Dew 99 cents a bottle, limit 4 (I love getting that on sale – husband drinks it constantly and, not on sale, it can run $2.09 a bottle!). Grabbed a few quick groceries and got home in good time. Still have some ‘leftovers’ in the fridge – not enough for a meal for several people, but still ‘some’ spaghetti, ‘some’ fried fish & mac & cheese, still ‘some’ pierogies & sausage. I ‘was’ going to cook dinner tonight, but now that I think about it – that’s enough for us, each person getting one of those things!

Weather report says we’re in for a big snow storm soon (I didn’t know) – it’s a pretty big possibility I might be spending a few hours calling all the special needs kids to tell them we’re canceling tomorrow night – I await our leader’s call on that one. With that hovering over my head, I’m tempted to rush getting the newsletter done, folded, stuffed into envelopes & trucked to the post office TODAY! Tomorrow I’m supposed to meet with the lady in charge of Crisis Pregnancy’s Mobile unit to drop off 5 baby blankets – but that can wait if the weather is nasty. Tomorrow at 4 p.m. I’m supposed to meet the lady in charge of the group that donates hats/scarves/gloves/mittens to the homeless to give her a 30-gallon bag full of yarn – we’ll see on that one, too. (She lives about 1/2 hour away, so we try to coordinate a ‘pick up’ spot kind of in the middle). All things being ‘relative’ – we’ll see what tomorrow’s weather brings!


I have to make a note here – our pastor’s daughter made this pie once and I’m telling you: It’s TO DIE FOR!!!

Chocolate Pecan Pie

3 eggs
1 C. light corn syrup
1 C. granulated sugar
2 T. margarine, melted
1 tsp. vanilla
1 C. pecan halves
1/2 C. semi-sweet chocolate chips
1 (9 inch) pie crust

Preheat oven 400 degrees F.
Beat eggs slightly in medium bowl.
Blend in syrup, sugar, margarine, vanilla
& salt; stir in pecans & chocolate chips.
Pour mixture into pie crust & bake
15 minutes. Reduce oven heat to
350 degrees F. & bake an additional
25-30  minutes until golden & puffed
on top. Cool before serving.
Serves 8

(recipe: gooseberrypatch.com)

Million Dollar Potato Dumplings

8 medium potatoes
3 egg yolks, beaten
3 T. corn starch
1 C. bread crumbs

1/2 tsp. pepper
1 1/2 tsp. salt
flour, as needed

Peel potatoes & boil in salted
water until soft; drain & mash
smoothly. Blend in egg yolks,
cornstarch, bread crumbs, salt/
pepper & mix thoroughly. Shape
mixture into dumplings (you
may need to add flour to make
dumplings hold together). Bring
a large pot of water to a boil.
Roll each dumpling in flour &
drop into rapidly boiling water.
Cover & cook about 15-20  minutes.

(recipe: recipelion.com)
Baked Strawberry Salmon

3/4 C. soy sauce
2 T. lemon juice
1 T. Dijon mustard
1/4 tsp. pepper
4 salmon fillets (6 oz ea),
skin removed
2/3 C. strawberry preserves

In large resealable plastic bag, combine
soy sauce, lemon juice, mustard &
pepper. Add salmon; seal bag & turn
to coat. Refrigerate 30 minutes.
Preheat oven 375 degrees F.
(drain & discard marinade).
Place salmon in a greased 9 X 13″
baking dish. Bake, uncovered,
15-20 minutes until salmon flakes
easily with a fork. Serves 4

(recipe: tasteofhome.com)

Crockpot Chicken Lo Mein

2 pieces uncooked chicken breast
(1 lb)
1 (14 oz) pkg. egg noodles – (lo mein,
chow mein, spaghetti, vermicelli, etc.)
2 C. baby bok choy, washed/sliced
1 medium carrot, peeled/chopped or
shredded into matchsticks
2 cloves garlic, minced
1 tsp. fresh ginger, minced
salt/pepper, to taste

2 tsp. soy sauce (or tamari)
1/4 tsp. sesame oil
1/2 tsp. corn starch
1/4 tsp chili garlic paste* (optional)

1/2 C. chicken broth
1 1/2 – 2 T. oyster-flavored sauce
2 T. soy sauce (or tamari)
2 tsp. honey
1 tsp. dark soy sauce
1 tsp. sesame oil
1/2 T. Mirin or Chinese cooking wine

Slurry for sauce:
2-3 T. cornstarch (depending on how
thick you want the sauce)
1/4 C. cold water

In small bowl combine chicken with
marinade – refrigerate at least 30
minutes. Spray insides of crockpot
with nonstick spray. Add marinated
chicken to crockpot & cook on Low
102 hours (or High 1 hour, flipping
halfway through until cooked through).
Remove chicken to a plate. Place garlic,
ginger & baby bok choy in bottom of
crockpot & place chicken on top.
Combine sauce ingredients in a bowl
& pour over chicken; cook on High
30 minutes – 1 hour on High (or Low
1 1/2 – 2 hours) stirring occasionally
to distribute sauce evenly. Add carrots
& noodles into crockpot – use tongs
to cover noodles with sauce. Mix corn
starch slurry in small bowl & stir into
sauce in crockpot. Turn crockpot to
High & allow sauce to thicken up –
10-15 minutes. Remove & serve hot.
Serves 4-6

*1-2 tsp. chili garlic paste (sambal oelek),
red pepper chili flakes or Sriracha sauce –
all optional for a spicy kick

(recipe: lifemadesweeter.com)

Easy Beef Enchiladas

1 lb. lean ground beef
1 1/2 C. diced onion
1 1/2 C. (about 2 medium) finely
diced zucchini
12 corn tortillas, heated or fried
in oil to soften
2 1/2 C. enchilada sauce
3 C. Cheddar-Jack shredded cheese

chopped avocado
sour cream
shredded lettuce
chopped tomatoes
chopped green peppers
sliced black olives

Preheat oven 350 degrees F.
Spray 9 X 13″ dish with nonstick
spray. Heat oil in large skillet;
add ground beef & cook on
medium heat until browned,
about 5 minutes. Drain fat &
remove meat to a bowl. Add onion
& zucchini to skillet & saute until
just softened, 3-4 minutes. Remove
veggies from pan & add to meat
mixture. Add 1/2 C. enchilada sauce
to prepared dish. Spread around to
coat entire bottom of dish.
Place one tortilla on a work surface;
spoon 1/4 -1/3 C. meat mixture down
middle. Sprinkle 2 T. cheese on top &
drizzle 1 T. sauce on top. Wrap tortilla
around filling tightly & place, seam sides
down, in dish. Repeat with remaining
tortillas & filling until you have filled
12 tortillas. Place tortillas side-by-side in
dish & pour remaining sauce over top.
Cover with foil & bake 30 minutes. Remove
dish from oven, remove foil & sprinkle
remaining cheese on top. Return dish
to oven 5 minutes for cheese to melt.
Serves 6 (2 each)

(recipe: recipegirl.com)

Crockpot German Lentil/Sausage

1 lb. dried brown lentils, picked over &
10 C. chicken broth
1 lb. grated carrots (or less, if you like)
2 T. minced garlic
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 bay leaf
2 T. dried parsley (or 1/2 C. fresh,
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1-2 C. cubed kielbasa sausage (or ham)
(can be browned, or not)
apple cider vinegar, for serving

Place lentils in crockpot; add all ingredients
except vinegar; stir. Cover & cook on Low
8-10 hours until lentils are tender. Before
serving remove bay leaf & stir in 1 T.
vinegar, if desired. About 1 hour before
ready to serve, stir & check doneness of
lentils, turn crockpot to High for last
hour of cooking if they are still too firm.

*you can use green lentils – but they take
longer to cook before becoming tender.
NOTE: the first time you cook this – WATCH
the liquid levels – add more broth, if
necessary & stir halfway through cooking
time. It is normal for the top & sides of this
soup to become darker in color – flavor is
not affected, just stir well to blend.

(recipe: fivehearthome.com)
Apple Kuchen Bars

3 C. flour, divided
1/4 tsp. salt
1 1/2 C. cold butter, divided
4-5 T. ice water
8 C. thinly sliced, peeled tart
apples (about 8 medium)
2 C. sugar, divided
2 tsp. cinnamon

Preheat oven 350 degrees F.
Place 2 C. flour & salt in food
processor; pulse until blended.
Add 1 C. butter; pulse until
butter is the size of peas. While
pulsing, add just enough ice
water to form moist crumbs. Press
mixture onto bottom of greased
9 X 13″ baking dish. Bake 20-25
minutes until edges are lightly
browned. Cool on wire rack.
In large bowl combine apples,
1 C. sugar & cinnamon; toss to
coat & spoon over crust. Place
remaining flour, butter & sugar
in food processor; pulse until
coarse crumbs form – sprinkle
over apples. Bake 60-70 minutes
until golden brown & apples are
tender. Cool completely on wire
rack. Cut into bars – makes 2
dozen bars

(recipe: tasteofhome.com)


Here’s hoping you have a GREAT
day – (and we don’t get half as
much snow as they’re predicting!)




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3 CommentsLeave a comment

  1. Awesome !

  2. I’m all for half as much but I wouldn’t put money on it. That is why I did my running today,

  3. It is always great to get bargains!

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