Up and At ‘EM, EARLY!


Today, first thing – grandson coming at 8 a.m. which means I had to get up a little earlier than my normal (8:30 a.m.) – accomplished that. Next: middle son going for a job interview at oldest son’s hotel, interviewing for a Front Desk position! YAY! I’m SUPER excited and really praying this goes well – since his back injury doing garbage truck work he hasn’t been able to return to work (except they gave him 1 day working in the office) for almost 2 weeks now. Me, being the ‘trying my best to help’ Mom, I offered to iron his dress shirt & pants, polished his good shoes and reminded him that he had to print out his resume. Ah . . . resume! He keeps that information stored on his laptop in a ‘icloud’ – great, except I can’t access that without him! When he went in to do that (via my computer) we got ‘locked out’ with the ‘cloud’ saying that his ‘cloud’ was almost full and we couldn’t proceed unless he deleted some photos from his iphone! UGH! We’re talking about 45 minutes until he had to leave – FRUSTRATING! With some work he accomplished that task, I was able to do a really quick typing to update his current job onto the resume, print it and find one of those clear plastic ‘report paper’ folders to put it in. SUCCESS! As of right now he’s probably sitting in the interview – praying he does really well with it; he’s a GREAT people-person and this job would be a HUGE answer to prayer for him. He would be standing most of the time (but no heavy lifting!), learning their computer and all that the hotel industry entails but I really think he can do it if he just puts his mind to it. We all knew that the garbage truck job was NOT good for him – his scoliosis will never get any better and that garbage truck job could only make it worse. Now we wait . . .

Husband did me a GREAT favor this morning and got grandson interested in playing a battleship game on his computer. Basically (as far as I can fathom, anyway) you are a commander of a submarine and are out scouting other ships to bomb (guys love that sort of thing) – thank heavens! He’s been on that game all during my trying to get middle son ready for job interview – YAY! I’ve mentioned before that the one thing that happens with a 10-yr old grandson is: he gets BORED! We have him all day today and tomorrow so, hopefully, this will help with that.


Cheesecake-stuffed Strawberries

1 lb. large strawberries
8 oz. cream cheese, softened
4 T. powdered sugar
1 tsp. vanilla
graham cracker crumbs

Rinse strawberries & using a paring knife,
cut around top of strawberries, removing
the stem/leaves. Clean out inside of
berry so that you’re left with a little hole
in center of berry – do this with all the berries.
In a bowl beat cream cheese, powdered sugar
& vanilla until cream & evenly combined. Put
cream cheese mixture into a piping bag (OR)
a ziplock bag with one of the bottom corners
snipped off. Fill berry centers with mixture &
arrange in a single layer on a plate or serving
tray. Sprinkle generously with graham cracker
crumbs & serve.

(recipe: 4sonrus.com)

Baked Squash Casserole

4 C. yellow squash (sliced)
1  medium purple onion, chopped
35 Ritz (or butter-flavored) crackers,
1 C. Cheddar cheese, shredded
2 eggs
3/4 C. milk
1/2 C. butter, melted
salt/pepper, to taste

Preheat oven 400 degrees F.
Lightly steam squash & onion in
a steamer basket about 5 minutes;
drain. In medium bowl combine
cracker crumbs & cheese. In large
bowl add drained squash/onion & gently
fold in half cracker/cheese mixture. In a
small bowl whisk egg & milk then add to
squash mixture. Add half of melted
butter to squash mixture; season with
salt/pepper. Spray a 9 X 13″ baking dish
with nonstick spray & spread squash
mixture in dish. Top with remaining
crackers & pour remaining butter over
top. Bake 25 minutes until lightly brown.

(recipe: Courtney Luper-Facebook)

Crockpot Honey-Chipotle Chicken Tacos

1 (8 oz) can tomato sauce
1/4 C. honey
1/4 c. chopped chipotle peppers in
adobo sauce
1 1/2 lb. boneless skinless chicken thighs
12 (6 inch) flour tortillas, warmed
1 avocado, pitted/peeled/sliced
1 C. sour cream
lime wedges, optional

Spray insides of crockpot with nonstick
spray. Combine sauce, honey & peppers
in crockpot, add chicken. Cover & cook
on Low 8 hours or High 4 hours. Transfer
chicken to cutting board; shred with 2
forks. Return chicken to crockpot,
stirring to combine with sauce. Place
about 1/4 C. chicken in each tortilla,
evenly divide & top with avocado &
sour cream. Serve with lime wedges,
if desired. Serves 6

(recipe: readyseteat.com)

Cheesy Pizza Casserole

1 lb. ground beef
1 (3.5 oz) pkg. sliced pepperoni
1 medium onion, chopped
1 medium green pepper, chopped
1 (4.5 oz) jar sliced mushrooms,
7 oz. vermicelli pasta, cooked/
1/3 C. butter, melted
1 (15 oz) can tomato sauce, divided
1 C. (4 oz) shredded Swiss cheese
4 C. (16 oz) shredded mozzarella
1/2 tsp. dried oregano
1/2 tsp. dried basil

Preheat oven 350 degrees F.
In large skillet cook beef, pepperoni,
onion & green pepper over medium
heat until meat is no longer pink;
drain. Stir in mushrooms. Combine
cooked vermicelli & butter in greased
9 X 13″ baking dish; toss to coat. Pour
1 C. tomato sauce over pasta; top with
half meat mixture. Combine cheeses &
sprinkle half over top. Sprinkle top with
oregano & basil & layer with remaining
meat/cheese mixtures. Pour remaining
tomato sauce over top & bake, uncovered,
25-30 minutes until bubbly. Serves 8-10

(recipe: tasteofhome.com)

Parmesan-Garlic Grilled Corn

nonstick cooking spray
1/4 C. spread margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet
corn, husks removed
3 T. grated Parmesan cheese

Spray cold grate of gas grill with
nonstick spray. Preheat grill to
medium heat. Combine margarine,
garlic salt & pepper in small bowl.
Grill corn 12-15 minutes until tender
& browned lightly, turning occasionally.
Remove corn from grill; brush with
margarine mixture, sprinkle entire
ear of corn with cheese. Serves 4

(recipe: readyseteat.com)

Rustic Garden Herb Biscuits

3 3/4 C. flour
6 T. sugar
3 tsp. baking powder
2 tsp. dried minced onion
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. salt
1 tsp. snipped fresh dill
1 clove garlic, minced
3/4 tsp. baking soda
1/2 tsp. minced fresh rosemary
1 C. cold butter, cubed
3/4 C. shredded Monterrey
Jack cheese
1 1/2 C. buttermilk*
1/4 C. chopped roasted sweet red

Rosemary Butter:
1/4 C. butter, softened
1 tsp. honey
1/2 clove garlic, minced
dash minced fresh rosemary

Preheat oven 350 degrees F.
In large bowl whisk first 11
ingredients together. Cut in
butter until mixture resembles
coarse crumbs; stir in cheese.
Add buttermilk & peppers; stir
just until moistened. Spray
muffin tins with nonstick spray.
Drop batter by 1/3 cupfuls into
muffin cups. Bake 25-30 minutes
until golden brown. Cool 5 minutes
before removing from pan to wire
Rosemary Butter:
In small bowl mix ingredients
until blended. Serve warm
biscuits with rosemary butter.

Makes 12 biscuits & 1/4 C.
Rosemary butter

(recipe: tasteofhome.com)

Crockpot Ribs w/Peppers & Onions

2 1/2 – 3 lb. country-style ribs
1 green bell pepper, sliced
1 onion, sliced
1 C. BBQ sauce
2 T. Worcestershire sauce
1 T. soy sauce
pinch red pepper flakes

Place pork, onion & peppers in
crockpot. In small bowl combine
Bbq sauce, Worc. sauce, soy sauce
& red pepper flakes, stir until smooth-
pour sauce over pork & veggies. Cover
& cook on Low 6 hours without opening
lid during cooking time. Serves 5

(recipe: themagicalslowcooker.com)

Amish Pasta Salad

1 (16 oz) box medium shell pasta,
5 eggs, hard-boiled/chopped
1/2 C. sweet onion, chopped
1 (2 oz) jar pimentos, drained
1 C. chopped celery
1 c. chopped green pepper
3 T. sweet pickle relish, drained
1/4 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. celery seed
1 1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. sugar
2 T. yellow mustard
3 tsp. apple cider vinegar

Cook pasta accordg. to pkg. directions;
drain. In large bowl mix pasta, eggs,
onion, pimentos, celery, green pepper &
relish. In another bowl mix garlic powder,
paprika, black pepper, celery seed, mayo,
sour cream, sugar, mustard & vinegar. Pour
mayo mixture over pasta & mix well. Chill
several hours or overnight. Makes 12 cups
and keeps well in fridge for several days.

NOTE: If salad gets dry after a day or so, add
more mayo. You could also add tune,
cooked/chopped chicken or cooked/chopped
ham to this recipe.

(recipe: thesouthernladycooks.com)

Strawberry Lemonade Bars

1 1/2 C. flour
1/4 C. granulated sugar
1/2 C. butter, softened
1/4 tsp. salt

1/2 C. fresh strawberries, pureed,
about 3/4 C. whole)
1 C. fresh lemon juice
1 1/4 C. granulated sugar
4 large eggs
3 tsp. lemon zest
1/4 C. flour
1/2 tsp. baking powder
1/4 tsp. salt
(optional) powdered sugar, for dusting

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. In large bowl cream
sugar & butter until light & fluffy. At Low
speed of elec. mixer, gradually beat in
flour & salt until mixture is crumbly; pour
into prepared pan & press into an even
layer. Bake 17 minutes until edges are
lightly browned. Combine lemon juice,
lemon zest, strawberry puree, sugar &
eggs in food processor – pulse until smooth.
Add flour, baking powder & salt & combine
well. Once crust is done baking, gently pour
filling over crust & return to oven for 24-27
minutes until filling is set. Let cool
completely before cutting into 2 inch bars.
Cut with a damp knife for clean slices.

Dust top with powdered sugar. Store bars
in fridge, especially on a hot day. Makes
24 bars

(recipe: cakescottage.com)


Our weather is still in the 80’s; had a pretty good
thunderstorm last night (during my special needs
group – I played lively songs they could sing to
distract them from what was going on outside;
by the time we were ready to go home it had all
blown over – whew!). Looking at the forecast for
today & tomorrow, looks like we’re in for storms
both days – oh well, at least we will get the rain
we need!

Found a simple knit afghan pattern yesterday &
started on it – plain white with various colored
stripes (right now first stripe is mint green). As
you know, I like having an afghan to work on, so
this will fill the bill for now.  Since I’ve already
done about 7 afghans for the Detroit Vet’s
Baby Shower in September, I’m thinking the next
afghans will go to Crisis Pregnancy Center, since
I haven’t given them any in a good 6 months.
They give a blanket to any lady who’s expecting
and decides to KEEP her baby so, to me, it’s a
very worthy cause.

Not much else new – might have to do a quick
grocery shopping later, as I won’t have a chance
for the next few days and we need BREAD! We’ll
see – grandson HATES shopping, so might just
leave him with grandpa, playing the sub game.

Hope your day is looking up –




HE GOT THE JOB!!! He’s stressing a little because they said he could be in (a) Customer Service (b) Sales or (c) Front Desk. They told him that Front Desk is very stressful – they train you then you’re on your own. Customer Service or Sales he  might have to be ‘in’ the company awhile before getting that – but we’ll see… SO EXCITED for him! They will call him shortly and let him know when he starts with trainging.



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One CommentLeave a comment

  1. I’ll keep my fingers crossed that the son can fit in on the new job.

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