A Nice, Relaxing Day!


Lots of poppies & phlox in our back yard!

This is just a small ‘bunch’ – there’s lots more! I love the pop of color they provide. Our weather is supposed to be in the 80’s all weekend and extending into next week as well with some scattered thundershowers (just to help lower the temps, in my opinion!).  I had decided to take a trip out to the backyard, take a photo or two of the poppies and maybe knit a little – it started sprinkling the minute I went outside, so here I am INSIDE writing to you!


Magic Cobbler

3 C. canned sliced peaches in
juice, drained (can use fresh –
about 4 peaches)
1/2 C. butter, softened
3/4 C. sugar
1 tsp. vanilla
1/2 C. milk
1 C. flour
1/8 tsp. salt
1/3 C. sugar
1/2 tsp. cinnamon
1 T. cornstarch
1/4 C. boiling water

Preheat oven 375 degrees F.
Spray 8 X 8″ baking pan with nonstick
spray. Arrange sliced peaches in bottom
of pan. In large bowl cream butter with
3/4 C. sugar; add vanilla & mix well. Add
milk, flour, salt & baking powder to sugar/
butter mixture – mix until creamy & spread
over peaches – smooth out. In separate
bowl mix 1/3 C. sugar, 1/2 tsp. cinnamon
& cornstarch – sprinkle mixture evenly
over batter. Pour boiling water over top,
making sure to cover all of sugar with
water (this makes the crispy topping).
Bake 40-45 minutes – cool slightly
before serving.

Note: can be made using blackberries
or blueberries (or probably strawberries/
raspberries, too)

(recipe: mommyskitchen.net)

Pizza-stuffed Mushrooms

20 mushroom caps
1 jar marinara sauce
shredded mozzarella
1 pkg. mini pepperoni sliced
shredded fresh basil

Preheat oven 350 degrees F.
In large oven-proof skillet, fill
each mushroom cap with marinara
& sprinkle generously with mozz.
cheese. Top each with mini
pepperoni & bake 15-20 minutes
until cheese is melted & pepperoni
is crispy. Top with shredded basil &
serve. Makes 20

(recipe: delish.com)

Crockpot Cheesy Potatoes & Chives

2 lb. 4 oz. yellow potatoes
1 tsp. kosher salt
1 T. olive oil
1 tsp. garlic powder
1/2 tsp. ground black pepper
2 C. grated sharp Cheddar cheese
1/4 C. diced chives

Spray insides of crockpot with nonstick
spray. Wash & cut potatoes into quarters-
place in bottom of crockpot. Sprinkle with
salt, olive oil, garlic powder & pepper. Stir
to coat evenly with oil & spices. Cover &
cook on High 3 hours (or Low 5-6 hours).
Remove lid & sprinkle evenly with cheese &
chives. Cover & let warm about 5 minutes
until cheese is fully melted. Serve
immediately. Serves 6

(recipe: 365daysofcrockpot.com)

“Tamale-Stuffed” Peppers

2 (8.5 oz, ea) pkgs. corn muffin mix
(like Jiffy)
1/2 C. sour cream
1 (15.25 oz) can corn, drained
1 (8 oz) pkg. (Kraft) shredded Chedder &
Monterey Jack cheeses
1 (6 oz) pkg. cooked ham, chopped
6 large green peppers, cut lengthwise
in half & seeded (2 lb)
1 1/2 C. thick salsa

Preheat oven 400 degrees F.
Prepare corn muffin mix in large
bowl per directions on pkg. Stir
in sour cream, corn, cheese & ham.
Spoon mixture into pepper halves;
place on a foil-covered baking sheet.
Bake 30 minutes until toothpick
inserted into centers of filling
comes out clean. Serve topped
with salsa. Serves 12 (1 half each)

(recipe: Kraft recipes)

Best Bratwursts Ever – crockpot

1 pkg. bratwursts (whatever flavor/
type you like)
1 onion, sliced
2 C. apple juice
4 T. Dijon mustard

any toppings you prefer & buns

In a skillet, brown brats on all sides –
place in crockpot. Top with sliced
onion. In a small bowl mix apple
juice & Dijon mustard – pour over
top. Cover & cook on Low 5-6 hours
or High 3-4 hours, making sure they
are fully cooked before serving.

(recipe: sixsistersstuff.com)
Crockpot Hot German Potato Salad

6 medium potatoes cut into thick slices
1 large onion, chopped small
1/3 C. water
1/3 C. cider vinegar
2 T. flour
2 T. sugar (poster used brown sugar)
1 tsp. salt
1/2 tsp. celery seed
4 sliced cooked bacon, crumbled
(or bacon bits)

Spray insides of crockpot with nonstick
spray. Add potatoes & onions to pot &
stir. Mix other ingredients (except bacon)
& pour over potatoes/onions. Cover &
cook on Low 6-8 hours or High 4 hours
until potatoes are cooked through.
Stir in bacon & serve.

(recipe: mummydeals.org)

Twisted Strawberry Shortcake

2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
1 quart (4 C.) cold milk
2 C. Cool Whip, thawed
1 (12 oz) store-bought angel food
cake, cut into 1/2 inch cubes
1/3 C. orange juice
3 C. sliced fresh strawberries
5 oz. Baker’s white chocolate, grated

Beat pudding mixes & milk in large
bowl using whisk 2 minutes – gently
stir in Cool Whip. Place cake cubes in
large bowl. Drizzle orange juice
over cubes then toss to coat. Place
half of cubes in deep glass serving
bowl & cover with layers of half
each: pudding mixture/strawberries/
chocolate. Top with layers of remaining
cake cubes, pudding mixture, strawberries
& chocolate Refrigerate at least 30
minutes before serving. Store any
leftovers in refrigerator. Serves 20
(1/2 Cup each)

(recipe: Kraft recipes)

Hoping you’re having a GREAT
weekend so far – remember to
take a few naps while you’re at it!




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3 CommentsLeave a comment

  1. Crockpot Brats and German Potato Salad? Thank you, ma’am!

  2. Your backyard flowers are lovely. I’m missing mine already.

  3. Lovely garden, and weather!

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