Happy Saturday – whatever the weather!


Well, being it’s MICHIGAN in the Spring, I awoke to big flakes of the white stuff coming down and temps of 28 degrees F.; the good thing is – it’s just a very light layer which ‘should’ melt a little later on in the day – HOPEFULLY!

Yesterday found me keeping the grandson happy for his Spring Break; we conquered a 300 piece puzzle, played some video games and wrestled – it was a good day.



Frozen Strawberry Delight

1 large box strawberry Jell-o
1 (10 oz) pkg. frozen strawberries
1 (15 oz) can crushed pineapple,
1 (8 oz) tub Cool Whip, thawed &
whipped up
1 (8 oz) pkg. cream cheese, softened
2 bananas, sliced
1/2 – 1 C. chopped nuts (optional)

In large bowl mix all ingredients
together & pour into 9 X 13 baking
dish. Place in freezer a few hours or

(recipe: Nita-Courtney Luper/Facebook)

Fried Green Beans & Onions with
Creamy Mushroom dip

1 T. olive oil
1 shallot, finely chopped
1 clove garlic, finely chopped
kosher salt/black pepper
8 oz. cremini mushrooms, trimmed/
1/2 C. mayonnaise
1/2 C. sour cream
1 T. white wine vinegar
2 tsp. chopped fresh chives
1 tsp. chopped fresh thyme
pinch sugar

Fried Green Beans:
1 1/2 C. flour
4 large eggs
3/4 C. cornmeal
1 tsp. onion powder
1 tsp garlic powder
kosher salt
8 oz. green beans, trimmed
1/2 medium red onion, quartered,
layers separated into petals
vegetable oil, for frying

In large skillet over medium heat,
heat oil. Add shallots & garlic, season
with salt/pepper & cook, stirring,
3 minutes until softened. Add
mushrooms & cook, stirring,
6-8 minutes until golden & tender –
let cool. Combine mushroom
mixture, mayo, sour cream, vinegar,
chives, thyme & sugar in a medium
bowl; stir to combine. Season with
salt/pepper & chill until ready to
Fried Green Beans:
Place 3/4 C. flour in shallow baking dish.
Whisk eggs in separate shallow dish.
Whisk cornmeal, onion & garlic powders,
2 tsp. salt & remaining 3/4 C. flour in
a third shallow dish. Working in batches,
toss green beans & onions in flour,
shaking off excess then transfer to
whisked eggs – toss to coat & shake off
any excess. Dredge in cornmeal mixture
& transfer to a parchment paper-lined
baking sheet. Add enough oil to a large,
heavy-bottomed pot or cast-iron skillet
to reach 1 inch. Heat oil over medium
heat until oil reaches 350 degrees F.
Working in batches, (do not crowd the oil)
fry green beans & onions, turning
occasionally, until golden brown
2-3 minutes per batch. Once fried,
transfer to wire rack set over a baking
sheet (with paper towel underneath
to catch any oil dripping). Season
with salt & serve with mushroom dip.
Serves 8

(recipe: delish.com)

Spicy Mexican Lasagna

1/2 lb. bulk spicy pork sausage
1/2 lb. ground beef
1 (15 oz) can ranch-style pinto beans,
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz) can enchilada sauce (your choice
of heat level)
9 soft (6 inch) corn tortillas
2 C. shredded sharp Cheddar cheese (8 oz)
2 C. shredded Monterey Jack or Pepper Jack
cheese (8 oz)

Optional Toppings:

1 medium tomato, chopped (3/4 C.)
4 medium green onions, chopped (1/4 C.)
1 medium avocado, peeled/seeded/chopped

sour cream
fresh cilantro
1 fresh jalapeno, chopped

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
spray. In large skillet cook sausage & beef
over medium-high heat 5-7 minutes,
stirring often, until fully cooked; drain. Stir
in beans, tomatoes, jalapeno, garlic powder,
cumin, salt/pepper & cook 2 minutes until
thoroughly heated. In 2 qt. saucepan stir
soups & enchilada sauce together; cook
over medium heat 3 minutes, stirring
constantly, until thoroughly heated. Spoon
1/3 of sauce into baking dish, top with
3 tortillas. Spoon half of meat mixture
over tortillas; top with another 1/3rd
of sauce & 1 C. Cheddar cheese. Top with
3 tortillas; repeat layers ending with tortillas.
Sprinkle top with 1 C. Monterey Jack cheese.
Cover loosely with foil & bake 20 minutes.
Uncover, sprinkle with remaining 1 C.
Monterey Jack cheese & bake 10 minutes
longer. Let stand 10 minutes before serving.
Top with your choice of toppings.

(recipe: Courtney Luper-Facebook)

Quick Tortellini Dish

1 T. olive oil
2 carrots, chopped
1 large onion, finely chopped
4 1/2 C. vegetable stock
1 (14 oz) can chopped tomatoes
7 oz. frozen peas (or rinsed, canned
9 oz. fresh filled tortellini
1/2 C. basil leaves, (optional)
grated Parmesan cheese, garnish

Heat oil in a pan; fry carrots & onion
5 minutes until starting to soften. Add
stock & tomatoes, simmer 10 minutes.
Add peas; once veggies are tender, stir
in pasta. Return to boil & simmer 2
minutes until pasta is just cooked. Stir
in basil (if using) & sprinkle with
Parmesan cheese. Serves 4

(recipe: food.com)

Sweet & Sour Lemonade Chicken

4 chicken breasts (can be frozen)
1 (6 oz) can frozen lemonade
concentrate, thawed
5 T. brown sugar
1/4 C. ketchup
2 T. white vinegar
2 T. cornstarch
2 T. cold water
sesame seeds (optional)

Spray insides of crockpot with
nonstick spray. Place chicken in
crockpot. Combine lemonade, brown
sugar, ketchup & vinegar in a bowl;
mix well & pour over chicken. Cover &
cook on Low 6-8 hours (or High 3-4)
Remove chicken from crockpot. Mix
cornstarch & water together. Simmer
rest of sauce over medium heat on
stove top – add cornstarch mixture
to sauce, stirring until well mixed.
Let sauce cook over medium heat
about 5 minutes until it has
thickened. Pour sauce over chicken;
sprinkle with sesame seeds, if using.
Serves 4

NOTE: (If you don’t want to cook
sauce on stovetop) Remove chicken
from crockpot; mix cornstarch &
water & stir into sauce in crockpot.
Cook on High 30 minutes, stirring
occasionally then add chicken to

(recipe: sixsistersstuff.com)

Crockpot “Puppy Chow”
(snack mix)

1 box Funfetti cake mix
6 oz. vanilla almond bark (or white
chocolate chips)
6 C. honey-nut Cheerios cereal

Place almond bark in 6 qt. crockpot
& melt on High, stirring occasionally.
This should take less than 1 hour. Add
6 C. dry Cheerios, stirring well to coat
all cereal with melted almond bark. Add
in dry cake mix, slowly, while stirring
until coated. Line a cookie sheet with
waxed paper or parchment paper –
pour mixture onto sheet & cool. Store
in a cool place in an airtight container
or bag up to 2 weeks. Serves 8-10

(recipe: crockpotladies.com)


Dinner tonight will be Beef Stew; found a
marked down package of small steaks that
will work just fine for this. In my opinion,
the packages of cut up beef that they sell
as ‘stew meat’ are way over priced – I’d much
rather look around to see what else is
available to use for stew meat.

Hope you have a great day – remember
to SMILE a little, today – it makes people
wonder what you’re up to! (hehehe)




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One CommentLeave a comment

  1. Well I finished my potatoes finally so i have to find something else to work with. well your puzzle partner looks pretty happy in that picture.

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