Goin’ Shopping!


Today was “Finish up the grocery shopping” day. Went to Krogers which was pretty busy (as I expected), ran into a good friend – seems like almost every time I go to Kroger’s I run into someone I know. Also, I’m beginning to wonder if I have an invisible sign on me somewhere that says: “Ask this woman anything – she probably knows!” I ended up helping a lady pick which kind of bagged bread stuffing to use: cubes or this weird powdered bread crumb thing (answer: CUBES! I can’t imagine what you’d get using the other stuff!) and then, later in my shopping helped a rather young mom with her quandry about making Green Bean Casserole – but in muffin tins. Apparently she followed some recipe she saw on line (I saw one like what she described but passed it up) which involved making the casserole & putting it in muffin cups so that each person got a little ‘casserole muffin’. She followed the recipe and added 2 1/2 CUPS of cream of mushroom soup! I said: “Let me guess – you got green bean SOUP!” (Yep). She asked me what portions I would use if I made that recipe so I told her the soup #1 should NOT be diluted – use straight from the can #2 It’s meant as a BINDER, so only add a small amount until the mixture holds together. (When I make the regular casserole & enlarge it a bit I use about 5 cans green beans & 1 can soup, so I told her to add about 1/2 – 3/4ths of the can but stop as soon as the mixture binds together. She seemed happy with my anser – guess I’ve finally graduated to the “Knowledgeable GRANDMOTHER look!” Too funny! Found a SUPER great HUGE already baked pumpkin pie in the Kroger Bakery – SCORE! (I was ‘going’ to go to Gordon Foods for the pie, but all of theirs are frozen/bake it yourself – and not that large, either). Really happy with my purchase – $9.99 – great deal! (Had to sort through a ton of Sweet Potato Pies just the same size – guess they think everyone wants sweet potato over pumpkin – I found mine on a shelf UNDER the display; there were a few other pie flavors tucked under there, probably for re-stocking the top of the table)


Ginger Fruit Crisp

1/3 C. packed brown sugar
2 T. plus 1 1/2 tsp. cornstarch
2 C. sliced fresh plums
1 c. sliced peeled peaches
1 C. sliced nectarines

1 C. crushed gingersnap cookies
(about 20 cookies)
1/2 C. old fashioned oats
1/3 C. packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 C. cold butter, cubed
1/2 C. sliced almonds
(Cool Whip, thawed or Whipped
Cream, for topping)

Preheat oven 350 degrees F.
In large bowl combine brown sugar
& cornstarch; add plums, peaches
& nectarines – gently toss to coat.
Spray a 8 X 8″ baking dish with
nonstick spray & pour mixture
into pan – spread out evenly.
In small bowl combine cookie
crumbs, oats, brown sugar, ginger,
cinnamon & salt. Cut in butter
until crumbly – stir in almonds &
sprinkle over top of dish.
Bake 30-35 minutes until filling
is bubbly & topping is browned.
Serve warm with suggested
toppings. Makes 9 servings

(recipe: tasteofhome.com)

Gingersnap Pumpkin Pie


12 oz. gingersnap cookies (about
2 T. light brown sugar
1 tsp. ground ginger
1 tsp. cinnamon
1/2 C. unsalted butter, melted

Custard Filling:
1 (15 oz) can pumpkin puree Ginger
(not pumpkin pie filling)
2/3 C. gran. sugar
2 T. light brown sugar
2 tsp. fresh ginger, crushed
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. sea salt (fine)
1 (14 oz) can sweetened condensed
2 large eggs
1 large egg yolk
1/2 tsp. vanilla

Easy Whipped Cream:
2 C. heavy whipping cream
1 C. powdered sugar
1 tsp. vanilla

Preheat oven 350 degrees F.
Using food processor, pulse
cookies & brown sugar until
a coarse crumb; add ginger &
cinnamon & pulse once-twice
to combine. Pour in melted
butter & pulse until combined.
Spoon crumbs into an ungreased
9″ pie pan or two 7 1/2 inch
tart pans (with removeable bottoms).
Using your fingers, gently divide
mixture into an even layer on bottom
& sides of pan. You can use the
bottom of a measuring cup to firmly
pack the crust into the pan. Bake 8
minutes – remove from oven & let
cool 10 minutes.

Heat pumpkin, sugars, ginger,
cinnamon, cloves & spices in a
large heavy-bottomed pot over
medium heat until mixture begins to
sputter – cook 5 minutes, stirring
regularly until smooth & glossy.
Remove from heat & slowly stir in
cond. milk, whisking until completely
combined. Whisk in eggs & yolk, one
at a time, whisking until completely
combined after each addition. Stir in
vanilla & pour filling into pie crust.
Bake 30 minutes, until edges of filling
just start to set. Turn oven to 325
degrees F. & bake 25-35 more minutes
until filling is mostly set (center will
still be slightly jiggly). Cover just the
crust with foil or a pie crust shield
if crust starts to brown too quickly).
Filling may bubble & puff up slightly
as it cooks – it will settle as it cools.
Remove from oven & let cool 2-3 hours
until completely set. Filling will
continue to cook through residual heat.
When pie is completely cooled, place
ingredients for whipped cream in a bowl
& using an elec. mixer whip until fully
combined – frost top of pie with mixture
or serve on the side.
Serve chilled or at room temperature.
Best eaten day of baking, but will keep
2-3 days in fridge.

(recipe: forkknifeswoon.com)
Orange Cranberry Holiday Punch

1 (64 oz) jug cran-apple juice
1 (12 oz) can frozen cranberry juice
concentrate (do not add water)
3 C. orange juice
juice of 1 lime (or 2 T.)
2 liters ginger ale
fruit for garnish – cranberries, apple
orange and/or  lime slices

In large pitcher mix cran-apple
juice, frozen cranberry concentrate,
orange & lime juices (this is the
punch base).
Chill base until ready to serve.
Just before serving, add ice to
punch bowl or drink dispenser;
add punch base & ginger ale, then
any garnishes desired. Makes 1 gallon

(recipe: realhousemoms.com)

Crescent Roll Stuffing

1/2 lb. pork sausage, casings
1 T. butter
1 onion, chopped
2 cloves garlic, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 C. minced fresh sage leaves
1/4 C. minced fresh parsley leaves
2 tubes refrigerated crescent rolls
1/2 C. chicken stock
1 egg, lightly whisked

Preheat oven 375 degrees F.
Cook sausage in large nonstick
skillet until browned all over,
breaking up meat as it cooks;
drain fat; clean skillet. Return
skillet to medium heat; melt
butter then add onion, carrots &
celery – stir in fresh herbs &
return sausage to skillet. Season
with salt/pepper. Remove skillet
from heat to let mixture cool
slightly. Cut crescent roll triangles
into thirds then roll each piece
into balls & place in a bowl. Combine
balls with sausage mixture, egg &
chicken stock. Transfer to a medium
casserole dish that has been sprayed
with nonstick spray. Bake 45 minutes
to 1 hour, until top is golden brown &
all dough is cooked through. If
topping is browning too quickly,
cover top with foil to finish baking.
Serves 6

(recipe: delish.com)
Maple Bacon Baked Brie

8 slices bacon, chopped
1/4 C. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie cheese
1 egg whisked with 1 T. water
(makes egg wash)
2 T. pecans, chopped

Bread chunks, for dipping

Preheat oven 400 degrees F.
Using small skillet over medium
heat, cook bacon until crispy,
8 minutes; drain. Add syrup to
skillet & stir until combined. Line
a baking sheet with parchment
paper & roll out puff pastry onto
sheet. Place Brie on top & top
cheese with all but 1 -2 T. maple/
bacon mixture. Fold up each
corner of pastry, brushing each
corner with egg wash. Top with
pecans & remaining maple/bacon
mixture. Bake until pastry is golden,
(cover with foil if browning too much).
Serve immediately with bread chunks.

(recipe: delish.com)

Cranberry Salsa

2 C. fresh or frozen cranberries
1/4 C. brown sugar
1 finely chopped jalapeno pepper,
seeds removed
1 clove garlic, minced
1 lime – zest & juice
1/4 tsp. cumin
pinch salt & pepper
1 T. cilantro, chopped
1 pomegranate
1 (8 oz) pkg. cream cheese

Assorted crackers, for

Preheat oven 450 degrees F.
In medium bowl toss cranberries,
sugar, jalapeno, garlic, lime zest &
juice, cumin, salt/pepper. Line a
baking sheet with parchment
paper. Spread mixture on sheet
& roast 10-15 minutes until berries
burst. Remove from pan, leaving
excess juice on pan & gently
combine with cilantro & pomegranate
‘seeds’. Cover & refrigerate to cool
& let flavors blend (1 hour to
over night).
Place cream cheese on a serving
dish & spoon salsa over top.
Serve with crackers, for dipping.
Serves 8-10

(recipe: amandascookin.com)

Sweet Potato/Cauliflower

2 lb. sweet potatoes
1 lb. cauliflower florets
3 T. milk
1/4 C. plain Greek yogurt
1/2 tsp. garlic powder
salt/pepper, to taste
freshly chopped parsley (garnish)

Peel & cut sweet potatoes into
1 1/2 inch chunks. In large pot
with steamer basket, steam
sweet potatoes & cauliflower
with 1 inch of water in bottom
of pot. Vegetables will be ready
in about 10-12 minutes, when
fork tender. Place in large bowl
& mash with milk. Stir in yogurt,
garlic powder, salt/pepper. If
too thick, add milk 1 T. at a time,
until desired consistency. Garnish
with chopped parsley, if desired.
Serves 4-6

(recipe: thefitfork.com)

4-ingredient Crockpot Chicken &

4-6 boneless, skinless chicken breasts
1  can cream of chicken soup
1  can cream of mushroom soup
1 tube Pillsbury GRANDS biscuits

Place chicken in bottom of crockpot;
pour both soups on top & mix well.
Cover & cook 8 hours on Low. Shred
chicken using 2 forks. Open biscuits &
cut each biscuit into pieces; drop them
on top of chicken mixture in crockpot.
Cover & cook about 30 minutes until
dough on top has puffed up & turned
golden brown. When cooked, mix dough
into gravy & chicken & serve.

(recipe: keyrecipes.net)

Cranberry-Orange Almond Trifle

1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
1 tsp. cinnamon (more for garnish)
1 tsp. orange extract, divided
2 C. whipped cream
1 C. whole cranberry sauce
1 loaf pound cake (16 oz), cut into
1 inch cubes
1/2 C. milk
1 tsp. almond extract
1/2 C. slivered almonds, toasted
(for garnish)

In large bowl mix cream cheese, sugar,
cinnamon & 1/2 tsp. orange extract
using elec. mixer until smooth. Using
a spatula, fold in whipped cream &
whole cranberry sauce.
Arrange 1/3 C. cubes on bottom of a
round trifle dish. In separate bowl
combine milk, almond extract &
1/2 tsp. orange extract – drizzle 2 T.
mixture over cake cubes then spread
1/3 of cream cheese mixture over
cake cubes. Repeat for second & third
layers using remaining cake cubes &
milk/cream cheese mixtures. Sprinkle
top with slivered almonds & cinnamon.
Cover & refrigerate at least 2 hours
before serving. Refrigerate any
leftovers. Serves 8

(recipe: Kroger)


Our weather and the gas prices are both staying
regular – it’s clear & 38 degrees F; gas was $2.05/9
today at Clark where I filled up. I was almost
expecting gas to go up for the holiday – glad it
didn’t (at least today, anyway!).

Things around here are quiet; tonight is my
Knit/Crochet group – that’s always a nice
evening chatting with friends while working
on various projects.

Hope you have a GREAT evening!





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4 CommentsLeave a comment

  1. You have great holiday recipes, i have a craving for piping hot homemade pot pies. I’ll try a few i found online, any favorite pot pie recipes come to mind?

    • I wish I could give you ‘set’ recipes – my chicken pot pie is sort of a thrown-together thing, I never wrote down the recipe. (Actually, I think that’s the only pot pie I make!) Sorry – a GREAT place to check for really good recipes is: http://tasteofhome.com

      • Thanks so much, homemade from scratch is best. Have an enjoyable holiday season!

  2. Sounds like the meal plans have come together(good job Lady Jane) Have a great Thanksgiving dinner.

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