Happy Saturday!


One more day until Easter – are you ready? I woke up this morning feeling BETTER – first time in almost 3 weeks! I’m hoping this stays as I’ve had a few ‘almost better’ moments along the way. Finally braved it yesterday and did the grocery shopping – now we have all the ingredients for our feast. By the time I finished putting the bags in the car I realized I hadn’t purchased anything for dessert! A quick stop at Gordon Foods found me buying a Spring Berry Cake (it comes frozen and only has 8 pieces, but there will be 7 of us, so it should work). I SO wanted to prepare a few more ‘adventurous’ side dishes but I keep thinking that I still don’t have all my energy back, so it’s a very basic dinner: baked ham, mashed potatoes, green bean casserole, rolls, veggie tray and dessert – it will just have to do and I know my family won’t mind – it’s more a chance to spend time together around a table sharing food & making memories.


The Best Strawberry Cake Ever!

1 (18.25 oz) box white cake mix
1 (3 oz) box strawberry instant Jell-O
1 (15 oz) pkg. frozen strawberries in
syrup, thawed & pureed
4 large eggs
1/2 C. vegetable oil
1/4 C. water

Preheat oven 350 degrees F.
Lightly spray two 9 inch round cake
pans with nonstick spray. In large bowl
combine cake mix & Jell-o. Add pureed
strawberries, eggs, oil & water. Beat at
medium speed using an elec. mixer
until smooth. Pour in sprayed pans &
bake 20 minutes until a wooden toothpick
inserted into center comes out clean. Let
cool in pans 10 minutes. Remove from
pans & cool completely on wire racks.

Strawberry Cream Cheese Frosting:

1/4 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (10 oz) pkg. frozen strawberries in syrup,
thawed & pureed
1/2 tsp. strawberry extract
7 C. powdered sugar
fresh sliced strawberries, for garnish

In large bowl beat butter & cream cheese on
medium speed using an elec. mixer until
creamy. Beat in 1/4 C. strawberry puree &
strawberry extract. (you will have a little
extra strawberry puree – can be used in
smoothies or on ice cream). Gradually add
powdered sugar, beating until smooth. Frost
in between layers & on top & sides of cake.
Garnish with sliced strawberries.

(recipe: Paula Deen – Facebook)

Ham & Cheese Scones

2 1/2 C. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 T. baking powder
1/2 tsp. baking soda
1/3 C. light brown sugar, packed
1 stick unsalted butter (4 oz) VERY cold &
cut into tiny pieces
1 large egg, room temp, beaten
1/2 C. plain yogurt
2 T. milk
4 oz. Cheddar cheese, shredded
4 oz. ham, diced
1/3 C. scallions, chopped

Preheat oven 400 degrees F.
Line large baking sheet with parchment
paper. In large bowl mix flour, salt, pepper,
baking powder & baking soda, & brown
sugar; mix well to combine. Quickly work
in butter cubes using your fingers until it
resembles a coarse meal. In small bowl
whisk egg, yogurt & milk, beating well
to combine. Add liquid moisture to dry &
use a fork to stir together until just
moistened. Add in cheese, ham & scallions,
gently fold into dough with a spatula. Pour
dough onto a floured work surface & shape
into an 8-inch circle. Cut dough into 8 wedges
& carefully transfer to sheet. Bake 18-20 minutes
until tops are golden brown. Cool 5 minutes
on tray then serve warm. Makes 8

(recipe: bakerbynature.com)

Asparagus/Chive Tart

1 sheet frozen puff pastry,
thawed in fridge overnight
flour – for rolling out pastry
1 egg, beaten with 1 T. heavy
1 C. freshly grated Parmesan cheese
1 C. freshly grated Fontina cheese
2 T. chopped chives
2 eggs
1 T. heavy cream
1/2 tsp. ground black pepper
olive oil
1 lb. asparagus, washed/trimmed
sea salt, for finishing

Preheat oven 400 degrees F.
Line half a sheet pan with parchment
paper. Roll out pastry on lightly floured
surface to 10 X 16″ rectangle. Using sharp
paring knife, gently score a 3/4″ border,
carefully cutting halfway through pastry.
Using a fork, gently prick center area all
over, every 1 inch. Brush border lightly
with egg/cream  mixture. Bake 10 minutes.
Transfer to wire rack to cool. In medium
bowl combine Parm, Fontina, chives, eggs,
1 T. heavy cream & pepper; spread mixture
evenly over center of pastry, leaving a
3/4″ border. Evenly arrange asparagus
across center, alternating direction &
avoiding the border. Lightly drizzle oil over
& bake 25 minutes until pastry is golden
brown & asparagus is fork-tender. Sprinkle
with sea salt & serve immediately.
Serves 6

(recipe: delish.com)

Garlic Butter Roasted Carrots

2 lb. carrots, cut diagonally into
2-3 inch pieces
5 T. butter
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
chopped fresh parsley, garnish

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
spray. Melt butter over medium heat in
large nonstick skillet. Add garlic & cook
2-3 minutes until lightly brown, stirring
frequently. DO NOT burn the garlic!
Toss carrots in pan with garlic butter until
well coated; transfer to prepared baking
sheet – arrange in one layer & bake
22-30 minutes until carrots are tender.
Remove from oven & place on a serving
plate – adjust salt/pepper & garnish
with parsley, if desired. Serves 6-8

(recipe: diethood.com)

Accordian Potatoes

8 large red potatoes
2 T. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 T. chopped fresh parsley
1 tsp. chopped fresh thyme

Preheat oven 450 degrees F.
Carefully slice each potato thinly
without cutting all the way through.
Place potatoes on microwave-safe
dish, cover with waxed paper.
Microwave on High 12-15 minutes until
easily pierced with tip of knife. Transfer
potatoes to metal baking pan. Carefully
drizzle oil between slices of potato &
sprinkle with 1/2 tsp. salt & 1/4 tsp.
black pepper. Roast in oven 25 minutes
until lightly browned. Transfer to platter,
sprinkle with herbs & serve. Serves 8

(recipe: delish.com)

Spring Salad

1 bag spinach, rinsed/dried
1 handful dried cranberries (or to taste)
2-3 T. toasted slivered almonds
1 orange, cut into sections
4 slices cooked, crumbled bacon
your cheese(s) of choice, shredded:
mozzarella, Cheddar, crumbled feta
balsamic vinaigrette dressing

Toss all salad ingredients together,
sprinkle balsamic vinaigrette over &

(recipe: inhonorofdesign.com)

Cheesy Brussels Sprout Casserole

3 T. butter
2 lb. Brussels sprouts, thinly sliced or
kosher salt
1/2 tsp. cayenne pepper
3/4 C. heavy cream
1/2 C. grated white Cheddar cheese
1/2 C. Gruyere cheese, grated

Preheat oven 375 degrees F.
In large skillet over medium heat
melt butter. Add Brussels sprouts &
season with salt & cayenne. Cook,
stirring occasionally, until tender,
about 10 minutes. Remove from heat &
drizzle with cream. Top with Cheddar &
Gruyere, bake until heated through,
about 12-15 minutes. If your cheese
won’t brown, heat under broiler 1
minute. Serves 8

(recipe: delish.com)

Crustless Pepper Quiche

4 large eggs
2 large bell peppers, seeded/diced
1 jalapeno, diced (optional)
1 onion, chopped fine
2 cloves garlic, minced
1 T. olive oil
1 C. shredded Swiss or American
hard cheese
salt/pepper, to taste

Preheat oven 350 degrees F.
Heat oil in medium saucepan; saute
diced peppers & onion until they
begin to soften. Spray a pie plate
with nonstick spray & place cooked
veggies in plate. Beat eggs & add
chopped garlic, salt/pepper – blend
with hot pepper (if using). Pour egg
mixture into pie plate & stir. Bake
30 minutes; remove from oven & top
with shredded cheese. Turn on Broiler
& broil quiche 2-3 minutes until cheese
is browned & bubbling. Serve warm.
Serves 4

(recipe: 12tomatoes.com)

Peach Melba Dump Cake

2 (21 oz, ea) cans peach pie filling
1 (12 oz) pkg. frozen raspberries,
1 (16.5 oz) pkg. white cake mix
1/4 C. light brown sugar
1/2 tsp. ground cinnamon
1/4 C. quick cooking oatmeal
1/2 C. (1 stick) butter, cut into
thin slices

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking pan with
nonstick spray. Spread pie filling
in pan & top with raspberries.
Evenly sprinkle top with cake mix.
In small bowl combine brown sugar,
cinnamon & oatmeal; sprinkle over
cake mix. Place butter slices in a
single layer over brown sugar mixture &
bake 40-45 minutes until top is golden
& bubbly. Cool at least 15 minutes
before serving. Serves 15

(recipe: mrfood.com)

The weather is still in the ‘chilly’ range –
32 degrees F. but it’s supposed to get
up to 49 later and no rain/snow, so that
can’t be all bad!

I noticed yesterday that the gas prices
haven’t changed, still $1.96/9 so that’s
good that on a holiday weekend the gas
is still not too high.

I’m really hoping that this ‘feeling better’
thing extends to tomorrow – I want to
go to church (have missed 2 Sundays
now – that’s not like me!). I’m NOT
planning on singing (throat is still a
little sore/scratchy) but want to be there
to worship, especially on this, the best
day of all Christendom – celebrating the
day our Savior arose!

Hoping you will be able to celebrate
the Lord tomorrow with your families;
may the Lord bless you and all of yours.



John 20:31
“But these are written that ye may
believe that Jesus is the Christ, the
Son of God;
and that believing, you
may have life through His name.”

He is Risen-
He is Risen Indeed!

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One CommentLeave a comment

  1. The gathering of family is one of the most important things we can do, May your holiday demonstrate not only your faith but your love of your family.

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