Happy “First Day of Spring”!


Trying our best (husband & I) to get over this ‘bug’ – feeling a little better each new day, so I’m hoping/praying that I’ll be close to ‘normal’ by this Friday (Good Friday) so I can sing for the service Friday night – we’ll see. I wrote to you about the nasty side effect (no sleep/nightmares) from the antibiotic I was on for 2 days – now I’m on Cipro (a general cover-all antibiotic) and I’m doing great – FINALLY got sleep Thurs to Friday! YAY! We decided to stay home today because I ‘picked up’ this bug from just having a chat with a friend, so don’t want to spread it to anyone if we can help it. Seems really strange not going to church – we’ve missed 2 Sundays now but I know the Lord understands and I sent emails to our Sunday School teacher & choir director.

Mostly been keeping myself ‘occupied’ by reading, doing word search puzzles & (finally) knitting. Finished the red/white striped baby blanket for Crisis Pregnancy yesterday – YAY, that’s finally D-O-N-E!


I have a pattern for some baby booties that sort of look like UGGS boots

images  fb50be04a80b4f1d9694a4da1006c34c

The friend who’s expecting in May is VERY much into ‘fashion’ so I thought that these would be cute for her son-to-be. They are knit – we shall see if I can do this – am going to have to go to YouTube for directions on how to “Make 1” – it’s a simple stitch, it’s just that I don’t know how to do it the way I knit (Continental Combined or Russian Continental). Been wanting to try these but haven’t felt well enough to spend the time ‘learning in front of the computer’ so we’ll see…

How are your Easter dinner plans coming? I’m just now feeling well enough to start planning the meal; am re-thinking volunteering for the Easter breakfast. I’ve done it for 4 years now but am not sure it’s a good idea THIS year.


Pineapple Sunshine Cake

1 box yellow cake mix
4 eggs
1/2 C. oil
1 (8 oz)can crushed pineapple
with juice

1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple
with juice

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick
spray. Mix cake ingredients in a large
bowl & pour into prepared pan.
Bake 25-30 minutes until a wooden
toothpick inserted into center comes
out clean. Cool cake completely on
wire rack.
In medium bowl mix together frosting
ingredients then spread over cooled

(recipe: Happy Living-Facebook)

Philly Cheese Steak Dip

1 T. vegetable oil
3/4 lb. flat iron steak
1 C. onion, diced
1 C. green bell pepper, diced
8 oz cream cheese, softened
1/2 C. mayonnaise
4 oz. shredded sharp Provolone
cheese plus extra for garnish

Dippers: toasted baguette pieces
or rolls

Preheat oven 350 degrees F.
Heat a grill pan or skillet over
medium-high heat. Once pan is
really hot, add oil then place steak
in pan. Sprinkle with salt/pepper &
sear 4-5 minutes on first side until
it has browned. Flip steak & cook
4-5 minutes more. *
Remove steak from pan & let rest
5-10 minutes before cutting. Saute
onion & bell pepper in pan until
tender, about 5 minutes. Cut steak
against the grain into thin slices, then
dice the slices. In medium baking dish
mix cream cheese, mayo. & Provolone
cheese; stir in diced steak & sauteed
onion mixture. Spread in an even
layer in baking dish & bake 20-25
minutes until cheese is starting to
brown on top. Top with extra cheese,
for garnish, if desired.

(recipe: tiphero.com)

Eggs Benedict Casserole

1 T. olive oil
6 English muffins
1 large leek, chopped
12 oz. Canadian bacon,
chopped into pieces
6 large eggs
8 large egg yolks
2 1/2 C. milk
1 1/2 tsp. dry mustard
2 T. chopped fresh chives
2 C. heavy whipping cream
3/4 tsp. cayenne pepper
kosher salt

Hollandaise sauce:
1/2 C. unsalted butter
1 T. fresh lemon juice
1 tsp. Dijon mustard

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place Eng. muffin
pieces on large rimmed baking
sheet & bake until lightly brown,
12-15 minutes – transfer to baking
dish. Reduce oven temp. to 350
Heat oil in large skillet over medium
heat; add leek & cook, stirring
occasionally 4 minutes. Increase heat
to medium-high, add bacon & cook,
stirring occasionally until beginning
to brown, 4-5 minutes. Spoon over
Eng. muffins in dish. In large bowl
whisk whole eggs, milk, dry mustard,
chives, 1 1/2 C. cream & 1/2 tsp.
cayenne/salt/pepper. Pour egg
mixture over leek/bacon mixture &
bake until casserole is puffed, golden
brown & just set: 40-45 minutes.
Ten minutes before casserole is
Make Hollandaise sauce:
Melt butter in microwave in a
microwavesafe container. In glass
or metal bowl whisk egg yolks,
lemon juice, Dijon mustard, remaining
1/2 C. cream, 1/4 tsp. cayenne & 1/2
tsp. salt. Place bowl over (but not IN)
a saucepan of simmering water & cook,
whisking constantly until mixture is
thick enough to coat the back of a
spoon, 2-3 minutes. Reduce heat to
Low. Still whisking constantly, gradually
add melted butter. Sprinkle casserole
with additional chives, if desired, &
serve with Hollandaise sauce.

(recipe: tiphero.com)

Roast Asparagus & Tomatoes

1 1/2 lb. fresh asparagus spears,
4 tsp. olive oil, divided
1/4 tsp. salt
2 tsp. finely chopped garlic
1 (14.5 oz) can diced tomatoes,
2 tsp. fresh lemon juice
3 T. crumbled goat cheese (or

Preheat oven 450 degrees F.
Spread asparagus spears in single
layer on shallow baking pan.
Drizzle with 3 tsp. oil & gently rub
to coat evenly. Sprinkle with salt &
bake 10 minutes until tender, shaking
pan to turn spears once.
Heat remaining 1 tsp. oil in small
saucepan over medium heat. Add
garlic, cook & stir 1 minute until
fragrant. Add drained tomatoes &
cook 4 minutes until liquid has
evaporated & tomatoes are hot,
stirring occasionally – stir in lemon
juice. Place asparagus in serving dish,
top with tomato mixture & cheese.
Serve immediately. Serves 6

(recipe: readyseteat.com)

Monte Cristo Brunch Sandwiches

2 pkgs (12 count ea) sweet dinner rolls
(like King’s Hawaiian)
1/2 lb. deli-sliced honey ham
1/2 lb. deli-sliced smoked turkey
1/2 lb. Gruyere, emmental or muenster
cheese, shredded or sliced
1/2 C. butter (1 stick) melted
1 egg, well beaten
2 T. Dijon mustard
powdered sugar

Preheat oven 350 degrees F.
Line a 9 X 13″ baking dish with foil &
spray very lightly with nonstick spray.
Remove rolls from pkg without separating
them – slice in half horizontally using a
serrated knife (like making one giant
hamburger bun). Repeat with second
pkg. Place both bottom portions side-
by-side in bottom of pan. Layer ham,
turkey, then cheese evenly over rolls &
place top portion of rolls on top of
cheese. Whisk melted butter, egg &
Dijon mustard until well combined;
pour over tops of rolls, coating each
one. Cover with tented foil (DO NOT
let foil touch tops of rolls). Bake
20 minutes. Remove foil & continue
baking 10  minutes more. Remove
from oven & let rest 15 minutes.
Remove rolls from pan & slice into
single servings. When ready to serve
dust tops with powdered sugar (do
not dust before serving as the sugar
will eventually dissolve into moisture
on rolls).

(recipe: recipe lion)

Crockpot Cranberry/Mustard Spiral Ham

8 lb. spiral sliced ham
1 can pineapple, fruit & juice separated
half can jellied cranberry sauce (save
other half for cranberry mustard)
2 T. Dijon mustard
1/2 C. brown sugar

(note: Mix up Cranberry Mustard
& refrigerate – before or during
ham cooking time)

Place ham, cut side down, in crockpot.
Mix rest of ingredients & pour over ham.
Cover & cook on Low 4-6 hours. Garnish
with reserved pineapple. Serve with
Cranberry Mustard on the side.

Cranberry Mustard

reserved half can cranberry sauce
1-2 T. Dijon mustard
1-2 T. brown sugar

Mix all ingredients together. Refrigerate
at least 4 hours before serving.

(recipe: lifewiththecrustcutoff.com)

Angel Food Cake/Berry Dessert

angel food cake – made from a box
or from scratch
Cool Whip, thawed
raspberry sherbet, thawed a little
fresh raspberries
fresh blueberries
fresh strawberries

Mix thawed Cool Whip & sherbet
together. Tear angel food cake into
pieces. Using a large glass bowl*,
layer cake pieces, cream, then berries-
repeat layers 3 times.

*you could use any bowl, but a clear,
see-through bowl makes a lovely
presentation – like a triffle.

(recipe: Mike Suddaby-Facebook)

Our weather has been pretty typical for Michigan
this time of year: early morning in the 30’s, day-
time in the 40’s; looking at the weather forecast
for this coming week it looks like mostly 40’s with
some rain (typical). I ‘have’ seen SNOW on Easter
before – really hoping that doesn’t happen THIS

Oldest son has now started his new job with
Hilton; he’s currently sorting through all the many
boxes of kitchen supplies that were ordered. I guess
they have a guy at corporate who just ‘points &
clicks’ the standard ‘Hilton kitchen supplies’ list.
My son said that some of the stuff is sub-par, some
way over-priced so he questioned that – they told
him YOU are in charge, order what YOU want in
YOUR kitchen! COOL! He said it makes no sense to
order cheap pots & pans that will be used constantly,
so he’s upping the quality in that area. I guess most of
the kitchen appliances are in and hooked up – next
comes meetings with food/drink purveyors. Exciting
stuff! They won’t be opening until May so he’s got
‘some’ time; we were talking about his office. He said,
currently, his office is the top of a prep table –
I asked why? He said: “Oh, my desk, etc. is probably
there – somewhere amidst the thousands of boxes
awaiting assembly along with halls/rooms full of BOXES!”
He had a new experience the other day: in all the
years he’s worked kitchens he’s NEVER had to go
OUT to buy lunch! There is NO food currently at
this new place – he said they don’t even have any
snacks at the front desk yet! He & his dad went
on line, looking around where the new
hotel is, to locate various fast food places, take
outs, etc. Too funny.

Hope you are having a great day – STAY HEALTHY!
(Lord knows, I’m trying!)





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One CommentLeave a comment

  1. Wow *I can’t imagine having to search for lunch. It must be a whole new experience to be starting out new on a project like this.
    Hey you keep getting better.

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