A little bit of this & that . . .

Kaden on 7-11, free Seven-Eleven slurpee day (1)

Yesterday was 7/11, AND for anyone liking Seven/Eleven slurpees, it was FREE SMALL SLURPEE DAY at all 7/11 stores! Since grandson was here, he & I went to get them. They were not featuring my (newly found) favorite flavor: Peach Lemonade, so I got Vernors – YUCK! TOOOOO sweet! (husband gladly had it); grandson did his ‘usual’ and mixed 3 different flavors – ah, kids!

When we got back home he noticed this on our window:

Kaden on 7-11, free Seven-Eleven slurpee day (2)

Red Admiral butterfly! Took awhile from spotting to taking this photo – right after we saw him he closed his wings! Really beautiful sight!

Today is ‘grandson-free’ day so I’ve spent a good amount of time just reading a new book & relaxing. The weather is 86 degrees F. & overcast but I don’t have any plans for the day other than making Salmon Patties, Mac & Cheese for dinner.


Chocolate Raspberry Dessert Bars

1/2 C. unsalted butter, melted
1 box yellow cake mix

2 C. semisweet chocolate chips,
2 C. sliced almonds, divided
3 1/2 C. shredded coconut
1 (14 oz) can sweetened condensed
1 1/2 C. raspberry jam

Preheat oven 350 degrees F.
In bowl stir melted butter & cake
mix; press into greased 9 X 13″
baking dish. Sprinkle 1 1/2 C.
chocolate chips & 1 1/2 C. almonds.
Pour condensed milk evenly on top.
Sprinkle top with coconut. Carefully
spoon jam over top as evenly as
possible. Sprinkle with remaining
chocolate chips & almonds. Bake
25-30 minutes until edges are
lightly browned. Let cool before
slicing into bars. Store leftovers
in covered container in fridge.
Makes 24 servings

(recipe: backforseconds.com)

Cucumber Chip Dip

8 oz. cream cheese, softened
1/2 C. sour cream
1/2 C. mayonnaise
1 T. fresh dill, chopped
1 C. cucumber, shredded/
1/2 tsp. lemon juice
salt/pepper, to taste

crackers, chips or chopped veggies

In medium bowl combine cream
cheese, sour cream & mayo – add
lemon juice, cucumber, dill, salt/
pepper & stir thoroughly to combine.
Refrigerate until thoroughly chilled,
30-60 minutes. Serve cold with
crackers, chips or chopped veggies.
Serves 8

(recipe: 12 tomatoes.com)

Italian Summer Pasta Salad

1 (16 oz) pkg. spiral pasta
3 C. cherry tomatoes, halved
1/2 lb. provolone cheese, cubed
1/2 lb. salami, cubed
1/4 lb. sliced pepperoni, cut in half
1 large green bell pepper, cut into 1″
1 (10 oz) can black olives, drained
1 (4 oz) jar pimentos, drained
1 (8 oz) bottle Italian salad dressing

Cook pasta accordg. to pkg. directions
until al dente – drain & rinse with cold
water. In large bowl combine pasta with
tomatoes,s cheese, salami, pepperoni,
green pepper, olives & pimentos. Pour
on salad dressing & toss to coat.

(recipe: allrecipes.com)

BLT Skillet

4 oz. uncooked linguine
4 strips bacon, cut into 1 1/2″
1 plum tomato, cut into 1″ pieces
1 clove garlic, minced
1 1/2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 T. grated Parmesan cheese
1 T. minced fresh parsley

Cook linguine accordg. to pkg.
directions. In large skillet cook
bacon over medium heat until crisp.
Remove to paper towels; drain –
reserving 1 tsp. drippings. In
drippings saute tomato & garlic
1-2 minutes until heated through.
Stir in bacon, lemon juice, salt/
pepper. Drain linguine & add to
skillet. Sprinkle with cheese &
parsley – toss to coat. Serves 2

(recipe: tasteofhome.com)

Spinach & Cheese Stuffed Chicken

2 boneless breasts
1/4 C. (2 oz) cream cheese
few small slices Pepper Jack cheese
small handful fresh spinach
Parmesan cheese
olive oil
pepper & garlic salt, to taste

Preheat oven 375 degrees F.
Place cream cheese, Pepper Jack
cheese & a little Parmesan in a
microwaveable bowl -microwave
30-40 seconds. Add spinach and a
little garlic salt/pepper – stir into
softened cheese mixture. Wash
chicken & cut a slit (horizontally)
into each breast – stuff with cheese
mixture. Lightly spray a baking sheet
with nonstick spray & place breasts
on sheet. Sprinkle chicken with
Parmesan, garlic salt & pepper –
drizzle olive oil over top & bake
30 minutes. Remove from oven,
add sliced tomatoes on top of
each & bake 10 more minutes.
Serves 2

(recipe: Courtney Luper – Facebook)

Ashleen’s Recipe (crockpot)

1 bag frozen hash browns
1 (16 oz) bag shredded cheese
1 dozen eggs
1 (16 oz) pkg ground breakfast sausage
chopped green onion, to taste
chopped green pepper, to taste
1 T. ground mustard
1 C. milk

Spray insides of crockpot with
nonstick spray. Add frozen hash
browns & green onion to pot.
Brown sausage in skillet on High;
drain & place on top of hash browns.
Add entire bag of cheese – mix. In a
separate bowl add eggs & whisk
(do not beat). Add mustard, salt/
pepper to eggs – mix in & pour in
crockpot. Cover & cook on Low
6-8 hours.

(recipe: crockpotmoms.com)

Coleslaw like KFC

1/2 C. mayonnaise
1/3 C. sugar
1/4 C. milk
2 1/2 T. lemon juice
1 1/2 T. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

1 head cabbage chopped fine
1 medium carrot, about 1/4 C.
2 T. minced onion

Combine all dressing ingredients in
large bowl & mix well. Combine
cabbage, carrots, onion & toss well.
Pour dressing over slaw & mix to coat
well. Cover & refrigerate at least
4 hours before serving to allow cabbage
to soak up dressing. (overnight is best)
Serves 10-12

(recipe: amandascookin.com)

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) prepared Angel Food Cake,
cut into 1/2 inch cubes
1/3 C. orange juice
3 C. sliced fresh strawberries
5 oz. white chocolate, grated

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

(recipe: kraftrecipes.com)

The past few days have found me attempting to find
a new (to me) baby blanket pattern – I’ve tested out
about three now and none are saying: “Hey! Make me!”
so I’m still looking. If I’m going to be knitting from 11 a.m.
to 5 p.m. at the Ice Cream Social, I’m thinking blanket for
starters and probably bringing along either baby hat or
baby headband materials, too – we’ll see. (I like to try to
plan ahead, if possible).

Hope your day is ‘looking up’!



Forgot to mention that the road in front of my
house is now almost totally blocked off with
lovely orange cones – they’re cutting out sections
of the edges of the road (nearest our driveway)
and replacing them with new cement. That’s not
a big problem (TODAY) since I really don’t have
anywhere special to go but it sure makes the
traffic in front of our house MUCH worse – can’t
wait to see what around 4:30 – 6:30 p.m. (when
traffic is ‘usually’ backed up in front of our house)
happens – ugh. Oh well – such is life, right? What’s
that old expression? If you can’t fix it, why bother
complaining about it? (grin)


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2 CommentsLeave a comment

  1. smart kid, with slurpies- more the merrier. 🙂

  2. Orange is not my favorite color especially when it is cone shaped.

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