A little behind on writing . . .


It’s been a bit busy around here lately – Saturday found me going to my first “Mom-to-Mom’ Sale with the mother & grandmother of our (not yet born) grandbaby. They found some really nice things (we still don’t know the sex – might find out today when she goes to the doctors – she’s 17 weeks now). I was happy buying some cardboard baby books and a small bouncy chair like the one the baby’s daddy had when he was a wee tyke, some 33 years ago. Church/choir practice/evening church yesterday – got a free BIG zucchini someone wanted to give away so dinner tonight will be zucchini casserole. (I wanted to make zucchini stir fry with it, but husband REALLY wanted casserole . . . oh well, what do you do, right?)

Today was a run-run: first visit to radiologist to get results of recent double mammogram: GREAT NEWS! I don’t have to come back for a YEAR! (up until now it’s been first 3 months, then 6 months . .. now it’s a year!) I asked him who actually does the “She’s now 5 years cancer free” declaration and he said both he and the oncologist – (see him Nov. 6th) so we’ll await that date. When you get cancer, that FIVE YEAR cancer free mark is what you’re shooting for – I have 2 more months to find out officially.

With that doctor stop I included a stop at the Salvation Army to see if I could find a highchair and a baby walker (I don’t want the really HUGE ones they have now-my house is too small for that) no luck yet, but I still have lots of time. Quick stop at the library to return books, stopped at Kroger to ‘state my case’: Saturday I stopped at our Kroger (they are holding a GRAND re-opening sale after remodeling) and they had rotisserie chickens for $4.99. It’s a long story but with the deli person’s help, I found & purchased one. We ate it for dinner and then I looked at my receipt: they had charged me $9.99 for it – today I took back the newspaper page with the ad, the receipt and the empty bag – the nice lady said that I had purchased an ORGANIC chicken and they are always $9.99 – Hey! I asked the deli lady there where were the chickens that were on sale and she pointed to the only one there so I bought that one! How was I to know it was ORGANIC? Good news, she refunded $5.35 cents to me – score! Quick trip to Gordon Foods then a small grocery to get more zucchini for this stupid casserole and now I’m home – whew!


Pam’s Zucchini Casserole
(rough estimates on ingredients,
I made up the recipe)

3-4 zucchini, sliced thin
1/2 onion, chopped
1/2 – 3/4 C. grated Parmesan cheese
1 egg
about 3 C. cooked white rice
salt/pepper, to taste
Italian seasoning, to taste
1/2 – 3/4 C. sour cream
1 lb. hamburger, cooked/cooled

1/2 – 3/4 C. shredded mozzarella-
(for topping)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Place half of
sliced zucchini in a layer in
bottom of dish. Mix together
remaining ingredients & scoop
on top of sliced zucchini. Place
remaining sliced zucchini on top &
sprinkle with shredded mozz.
cheese. Bake 1 hour.
Serves 6

Crockpot Turtle Monkey Bread

2/3 C. packed brown sugar
1/2 C. butter
1/4 C. granulated sugar
1 (16.3 oz) tube Pillsbury GRANDS!
homestyle refrigerated buttermilk
3/4 C. pecan halves
2 T. whipping cream
1/3 C. milk chocolate chips

Spray crockpot with nonstick spray. In
2-C. microwaveable measuring cup,
mix brown sugar & butter – microwave
uncovered, on High 1-2 minutes, stirring
every 30 seconds, until mixture is boiling
& smooth. In large ziplock bag, place
gran. sugar. Separate dough into 8 biscuits;
cut each one into fourths. Add a few biscuit
pieces at a time to bag, shake to coat. Sprinkle
1/4 C. pecans in bottom of crockpot; top with
half of biscuit  mixture. Pour 1/3 of butter
mixture over biscuit pieces in crockpot – repeat
with 1/4 C. pecans & remaining biscuit pieces;
pour remaining butter mixture over biscuits,
sprinkle top with remaining 1/4 C. pecans.
Cover & cook on High 1 1/2 – 2 hours until
a knife inserted into center comes out clean &
biscuits are no longer doughy in center – tops
of biscuits will be moist & may appear unbaked.
Turn off heat. Carefully remove cover so moisture
on inside of lid does not drip onto bread. Cover
opening of crockpot with paper towels; return
cover to crockpot & let stand 10 minutes. Run a
knife around the inside edges of crockpot then
invert crockpot upside down onto a heatproof
serving plate.
In 1 quart saucepan, heat cream over medium
heat until just boiling – remove from heat & stir
in chocolate chips until melted & smooth. Drizzle
over top of bread & serve warm. Serves 12

NOTE: You can substitute 1/4 C. hot fudge topping,
heated, for chocolate drizzle

NOTE: If your crockpot has a ceramic removable
insert, turn container halfway around about halfway
through cooking time for more even browning.

(recipe: Marys Recipe Exchange)

Balsamic Snap Peas

1/2 T. butter
2 cloves garlic, minced
2 T. shallots, minced
2 C. fresh snap peas
2 T. balsamic ‘glaze’ (recipe below)
salt/pepper, to taste

Melt butter in a skillet over medium-high
heat. Add shallots & saute until tender,
2 minutes. Add garlic & saute until fragrant,
about 30 seconds. Add snap peas & saute
until warmed through, 5 minutes, stir
constantly. Add balsamic glaze & toss to
combine. Season with salt & pepper. Serves 4

Balsamic Glaze:
8 oz. balsamic vinegar
1/4 C. sugar
pinch salt

Pour balsamic vinegar into sauce pot;
add sugar & salt; stir to combine. Heat
over medium heat to a boil; stir. Heat
until glaze is thick & syrupy & has
reduced by half – remove from burner
& allow to cool. Can be stored in an
airtight container in fridge up to 2

(recipe: realhousemoms.com)

BLT Pasta Salad

2 1/2 C. uncooked bow tie pasta
6 C. torn romaine lettuce
1 medium tomato, diced
4 strips bacon, cooked/crumbled
1/2 C. Ranch salad dressing
1 T. barbecue sauce
1/4 tsp. pepper

Cook pasta accordg. to pkg. directions;
drain then rinse under cold water. In
large bowl combine lettuce, tomato,
bacon & pasta. Drizzle ranch dressing
& BBQ sauce over top & gently toss
to coat evenly. Season with pepper &
serve immediately. Serves 6

(recipe: life-in-the-lofthouse.com)

Breakfast Bake

1/4 C. milk
5 eggs, whisked
1 can refrigerated biscuits
6 green onions, sliced
4-6 strips bacon, cooked/crumbled
1 C. Cheddar cheese, shredded

Preheat oven 350 degrees F.
Combine whisked eggs &  milk in
large bowl. Cut biscuits into quarters
(using greased kitchen shears) & stir
into egg mixture. Let biscuits soak in
egg while cooking bacon/slice onions,
etc. Add everything to large bowl & mix
well. Pour into greased 9 X 13″ baking
dish. Bake 25 minutes (make sure eggs
are no longer runny). Serve warm.

(recipe: Courtney Luper-Facebook)

Zucchini “Meatballs”

1 tsp. olive oil
2 cloves garlic, crushed
1 1/4 lb. unpeeled zucchini,
1/2 tsp. kosher salt
1/8 tsp. black pepper
3 T. chopped fresh basil
1 C. Italian seasoning breadcrumbs
1 large egg, beaten
1 oz (1/4 C.) Pecorino Romano cheese,
freshly grated plus more for serving
2 C. marinara sauce

Preheat oven 375 degrees F.
Spray large rimmed baking sheet with
nonstick spray. Place oil in large skillet
over medium heat. When hot, add garlic
& saute until golden, about 30 seconds.
Add zucchini, season with salt/pepper &
cook on High heat until all water
evaporates from skillet, 5-7 minutes.
Transfer to a colander to get rid of any
excess water, then to large bowl with
bread crumbs, beaten egg, Romano cheese
& chopped basil. Form mixture into 16
balls, about 1 oz each, rolling tightly &
transfer balls to prepared sheet. Spray
top of balls with nonstick spray & bake
until firm & browned, 20-25 minutes.
Heat sauce in large deep skillet to warm,
about 4-5 minutes. Add meatballs to
sauce & simmer 5 minutes. Serve with
grated cheese. Serves 4

(recipe: skinnytaste.com)

Man Bars

1 (14 oz) box graham crackers
(3 sleeves) crushed into crumbs
1 (12 oz) bag semi-sweet chocolate
1 C. finely chopped walnuts or pecans
2 (14 oz, ea) cans sweetened condensed
1 1/2 tsp. vanilla
1/2 tsp. salt
2-3 C. powdered sugar

Preheat oven 350 degrees F.
Combine graham cracker crumbs
(about 4 C. total), choc. chips, nuts,
condensed milk, vanilla & salt in
large bowl; mix until well combined.
Line a 9 X 13″ baking dish with parch-
ment paper or foil, well greased) then
spread batter into pan. Bake 30 minutes
until set. Cool completely in pan, remove
then cut into squares. Add powdered
sugar to a medium bowl; add squares &
toss to coat. Store in air-tight container.
Makes 48 squares.

(recipe: southyourmouth.com)


Gas prices are still staying at
$2.11/9 – YAY!

Weather-wise it’s still nice out –
in the 70’s/80’s & sunny (it rained
all day Saturday, but that’s OK).

Hope you’re having a great day!




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3 CommentsLeave a comment

  1. Just curious, did the organic chicken taste better than regular chicken?
    At twice the price, you’d think it’d be twice as delicious.

    • I didn’t even KNOW it was organic when I ate it! Nope – tasted just like rotisserie chicken. Next time I’ll be VERY observant before grabbing ‘what’s out there on the heater table’!

      • Just as i thought! 🙂

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