Had a LOVELY Day!


Yesterday was Mother’s Day and, THIS YEAR, I had a great day! At church our Sunday School teacher’s wife brought giant chocolate dipped strawberries for all the Moms. After church every Mom got a frosted vanilla ‘tulip shaped’ cookie from the local bakery. We drove to Southfield for my ‘request’ of the day: Shields Pizza. Got home, oldest son came over & joined us for lunch (youngest had to work, middle son was off so there were 4 of us for lunch). Oldest also brought a box of Tim Horton’s coffee pods for me – middle son brought flowers – NICE lunch! When youngest finally got home at around 11:30 p.m. he brought me a Whopper Jr (my favorite) and an order of onion rings! Can you tell all those close to me KNOW I love good things to eat? There’s still leftover vegetarian pizza, bread sticks & Greek salad, so guess what I’m having for lunch today? Hope all of my readers who are Moms had a great day as well – you deserve a little ‘pampering’!


Pineapple Dream Dessert

2 1/2 C. graham cracker crumbs
(2 sleeves)
1/2 C. unsalted butter
2 C. powdered sugar
1/2 C. unsalted butter, softened
4 oz. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple,
drained well

Preheat oven 300 degrees F.
Melt butter in glass dish in microwave;
allow to cool Combine crumbs & butter –
toss until incorporated. Press 2 C. of
crumb mixture firmly into 9 X 9″ baking
dish & bake 8-10 minutes. Cool on wire
rack. Using elec. mixer, beat cream cheese
& butter until creamy. Turn down speed
to Low, add powdered sugar – one cup
at a time, until incorporated. Turn up
speed & beat 1-2 minutes. Add a
heaping tablespoon of drained pineapple
& stir in using spatula. Spread cream
cheese & pineapple mixture over crust.
Fold remaining pineapple into Cool Whip
& spread on top of cream cheese. Sprinkle
remaining graham crumb mixture over top.
Refrigerate at least 4 hours, preferably

(recipe: Mary Free- Mary’s Recipe Exchange)

Crockpot Breakfast Casserole

1 small zucchini, sliced thinly
1 (8 oz.) pkg. fresh mushrooms,
1 T. olive oil
1 dozen medium eggs
1/2 C. milk
salt/pepper, to taste
4 THICK slices bread (like Texas Toast)
1 (8 oz.) pkg. cream cheese, cubed
into small pieces
1/2 pint grape tomatoes, halved
1/2 C. sausage crumbles or cooked
1/2 C. shredded Mexican blend cheese

In skillet over medium heat, cook zucchini
& mushrooms until golden. Spray insides
of crockpot with nonstick spray. Place
bread & cream cheese cubes, evenly,
on bottom. Top with tomatoes & season
with salt/pepper – top with zucchini mixture.
In a bowl whisk eggs & milk, seasoning with
salt/pepper, to taste – pour over casserole.
Top with sausage & cheese, cover & cook on
High 2 to 2 1/2 hours. When eggs are set &
cheese is melted, it’s done. Serves 8

(recipe: recipesthatcrock.com)

Rosemary Chicken Salad with
Avocado & Bacon

3 slices bacon, diced
2 boneless skinless chicken thighs
1/2 tsp. salt
1 T. fresh rosemary
3 C. chopped romaine lettuce
1/2 C. baby arugula or watercress
1/2 C. cherry tomatoes, halved
3 T. red onion, chopped
4 oz. avocado, sliced (1 small)

Rosemary Vinaigrette
1 tsp. Dijon mustard
4 tsp. olive oil
2 T. red wine vinegar
1/2 tsp. fresh  minced rosemary
1/4 tsp. kosher salt

Cook bacon in large heavy skillet until
crispy, about 7 minutes; transfer to
paper towel-lined plate. Drain fat from
skillet but don’t wipe out skillet. Season
chicken with salt & rosemary; cook in
skillet over medium-high heat until
golden & cooked through, about 5
minutes on each side. In large serving
bowl place a bed of romaine & arugula
(or divide between 2 plates). Scatter
tomatoes, red onion & bacon on top.
Sprinkle a pinch of salt on avocado slices
& place on salad. Slice cooked chicken
& add to salad.
Prepare Vinaigrette:
In small bowl whisk all dressing
ingredients & pour over salad – serve
immediately. Serves 2

(recipe: skinnytaste.com)

Crockpot Pork Chop Stroganoff

1 1/2 lb. pork chops*
2 (.87 oz, ea) pkgs dry pork gravy mix
2 C. water
1/2 C. diced onion
1/2 tsp. dried thyme
1/8 tsp. pepper

Add at end:
1 (16 oz) tub sour cream
1/2 lb. fettuccini noodles cooked
accordg. to pkg. directions

Add gravy packets, water, onion, thyme
& pepper to crockpot; stir until a smooth
sauce. Add pork chops into sauce. Cover
& cook on Low 6-8 hours without removing
lid during cooking time. When cooking time
is done, remove pork chops to a plate. Stir
sour cream into gravy in crockpot; add hot,
drained noodles & stir. Add chops back
into crockpot & stir with sauce & noodles.
Serves 4

(recipe: themagicalslowcooker.com)

Easy Won Ton Soup

6 C. chicken broth
1 T. soy sauce
1 clove garlic, minced
1 tsp. grated ginger (fresh)
1 C. shredded carrots
4 green onions, thinly sliced
20 frozen pot stickers
1/4 tsp sesame oil
salt/pepper, to taste
chopped cilantro, to taste (optional)

In large Dutch oven bring chicken broth,
soy sauce, garlic & ginger to a boil. Add
carrots, green onions & pot stickers to
pot; simmer until pot stickers are tender,
8-10  minutes or accordg. to pkg. directions.
Remove from heat & stir in sesame oil;
season with salt/pepper, to taste. Ladle into
bowls & sprinkle with chopped cilantro, if
desired. Serves 6

(recipe: letsdishrecipes.com)

Almond Danish Swirls

2 (8 oz, ea) cans crescent rolls
1/2 C. slivered almonds chopped fine
1 C. powdered sugar, divided
1 1/2 tsp. almond extract

6 oz. cream cheese, softened
1 egg white
1 tsp. water
4 tsp. milk

In small bowl beat cream cheese,
1 tsp. almond extract & 1/2 C. powd.
sugar until fluffy. Fold half of chopped
almonds into  mixture. Open one can
of dough & divide into 4 rectangles,
firmly pressing perforations to seal. Press
or roll each piece of dough to form a
7 X 14″ rectangle; spread each with about
2 T. cream cheese filling to within 1/4″
of edges. Starting with short end, roll
each rectangle tightly into a cylinder;
repeat with other dough & filling. Place
‘rolls’ on a plate, cover with plastic
wrap & refrigerate about 30 minutes.

Preheat oven 350 degrees F.
Remove rolls from fridge, cut each roll
into 4 slices & place, 1/2 inch apart, on
ungreased cookie sheets. In small bowl
combine egg white with 1 tsp. water; brush
over tops of slices & sprinkle tops with
remaining chopped almonds. Bake 18-20
minutes until lightly brown. While they
are baking combine 1/2 C. powdered sugar,
4 tsp. milk & 1/2 tsp. almond extract in
small bowl. Cool swirls 3 minutes on wire
racks placed over a sheet of waxed paper.
Drizzle icing over warm swirls. Makes 32

(recipe: Paula Dean)

Balsamic Garlic-roasted Green
Beans & Mushrooms

1 lb. fresh green beans, trimmed/
8 oz. fresh mushrooms, cleaned/
8-10 whole garlic cloves, halved
2 T. olive oil
1 T. balsamic vinegar
salt/pepper, to taste

Preheat oven 450 degrees. Line a
large rimmed baking sheet with foil
& spray with nonstick spray. Spread
green beans, mushrooms & garlic in
an even layer on sheet. In small bowl
whisk olive oil & balsamic vinegar;
drizzle over vegetables in pan & toss
to coat evenly. Season with salt/pepper,
to taste. Bake 20-25 minutes until beans
are tender-crisp.

(recipe: letsdishrecipes.com)


Not much going on – started on the decrease

side of the crocheted diagonal box stitch baby

blanket (YAY!) The blue & white twist yarn,

when worked together comes out looking like

a light blue denim color so I’m going to crochet

a white border to finish it off. (still plugging away

at the mint green blanket). I have several patterns

I’m eager to try for another blanket (of course).

Hope you all have a GREAT day!



Forgot to mention – just watched the

movie “The Life of Pi” on tv with my

middle son (he keeps encouraging me

to watch more movies and he’d seen

this one at the theater). Very interesting

movie – great cinamatography/scenes/

CGI work – I would recommend it.

PSS: Forgot to mention I even got

a phone call from one of my ‘extra’

sons! Haven’t seen him in a few

years, he lives out state working

for the government, but it was SO

nice to hear from him!



The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2016/05/09/had-a-lovely-day/trackback/

RSS feed for comments on this post.

4 CommentsLeave a comment

  1. All the moms at my church got Strawberry’s too. They didn’t want to share >.<lol

  2. Glad you had a lovely Mother’s Day!

  3. Happy mothers day! It’s so nice to be appreciated, esp for foodies like us. 🙂

  4. It sounds like you had a wonderful Mother’s Our kids sure know how to treat us don’t they.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: