Up & At Em EARLY today!


Today found me rising at 6:30 a.m. – middle son needed me to give him a ride home after dropping off his car for some routine maintenance (not used to rising that early, but with a cup of coffee I was ‘good to go’). Managed to get the greeting cards & envelopes ORDERED! YAY! I ended up calling the company and spoke to a VERY nice young man who gave me the information I needed; my special needs ‘kids’ really struggled with that last greeting card because it had a glossy finish on the inside of the card – I wanted to MAKE SURE these cards didn’t have that (wasn’t sure looking at their site). He assured me that the insides are matte finish and, after telling him what we specifically wanted the front black & white for (so the recipient could color their own card) he suggested we make the front matte finish, also – SO GLAD I called them! Order is placed and I’m super happy.

PS: Just in case you might find yourself needed a good printing company, I would highly recommend:   http://www.PsPrint.com

Tomorrow is my yet-to-be-born grandson’s Baby Shower and I’m freaking out about finding the place – read that: I HATE EXPRESSWAYS! Husband gave me directions (not on expressway) on how to find it but I find myself still worrying that I might get lost. I don’t know about you, but I’ve NEVER been comfortable driving to new places – especially if they involve either expressways OR roundabouts! Went to the dollar store today to get a big paper gift bag for the rest of the baby gifts – again, don’t know about you, but I really don’t enjoy baby showers . . . too much AHhhhhhhh, Ooooooooo, look at all the CUTE things! Guess I’m just a ‘standard issue’ grandma: just give me the baby & I’ll watch it. I’d much rather just give the gifts to the parents and avoid a shower but no-can-do this time so it’s “BUCKLE UP, BUTTERCUP – here comes the shower!” Sigh …


Cherry Pie Sheet Cake

1 3/4 C. sugar
1 C. butter, softened
4 eggs
3 C. flour
1/8 tsp. salt
1/2 tsp. baking powder
2 (21 oz, ea) cans cherry pie filling
2 C. powdered sugar
4 T. milk
1 tsp. almond extract
dash salt

Preheat oven 375 degrees F.
Cream together sugar & softened
butter until light & fluffy – about
2 minutes. Add eggs, one at a time,
making sure to scrape bottom of
bowl so all ingredients are well
combined. In separate bowl combine
flour, salt & baking powder – add to
creamed mixture & mix 1-2 minutes
until smooth & glossy. Spray a large
cookie sheet with nonstick spray.
Spread 2/3 of batter into pan & smooth
out evenly. Carefully spoon both cans
of pie filling on top of batter & smooth
out evenly. Drop remaining cake
batter by spoonfuls onto pie filling &
spread out with a knife. Bake 35-40
minutes until a toothpick inserted into
center comes out clean & top is golden
brown. Allow cake to cool completely.
In medium bowl combine powdered
sugar, milk, almond extract & salt – whisk
with a fork until smooth then drizzle
over top of cooled cake.
Makes 24 servings

(recipe: jamiecooksitup.net)

Citrus Chicken & Rice Soup

1 T. olive oil
1/2 C. celery, diced
1/2 C. onion, diced
1/4 C. scallion bottoms (save
1 C. carrots, diced
1/2 C. uncooked white rice
zest from 1 naval orange
6 C. chicken stock, divided
2 eggs
1/4 C. orange juice
2 T. lemon juice
2 T. lime juice
dash hot sauce (optional)
2 C. cooked chicken, broken into
bite-sized pieces
1 C. frozen green peas, thawed
1/4 C. chopped cilantro
sliced scallions (tops/green parts)
for garnish

in 5  qt Dutch oven heat oil over
medium-high heat; add celery,
onion, scallion bottoms & carrots –
saute 3 minutes. Add rice & orange
zest; cook 1 minute. Reserve 1 C.
stock & pour rest into pot; bring to
boil. Lower heat to Low, cover & cook
10 minutes. While rice is cooking, whip
the eggs until frothy; add to 1 C. reserved
stock. Add juice from orange/lemon/lime
& stir. After 10 minutes remove lid & add
cooked chicken, green peas & cilantro –
heat to hot, almost boiling. Remove from
heat & ladle out a few cups of hot broth
into egg & juice mixture then slowly add
back into hot soup, stirring while adding.
Heat soup to serving temperature & remove
from heat. Add optional hot sauce & serve
with chopped cilantro & scallion tops.
Serves 6-8

(recipe: afamilyfeast.com)

Cheesy Cabbage Casserole Skillet

1 1/2 lb. ground beef
1 small head cabbage, finely chopped
1 small onion, chopped
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 C. shredded Mexican-blend cheese
1 C. white rice, uncooked
1 2/3 C. water
salt/pepper, to taste

Brown ground beef & onion in large
skillet over medium-high heat until
beef is no longer pink & onions are
tender. Drain; season with salt/pepper.
Stir in cabbage, diced tomatoes &
tomato sauce; cook over medium heat
until cabbage is just tender. Add rice &
water, increase heat & bring to boil.
Reduce heat to medium-low; cover with
tight-fitting lid – simmer 25 minutes
without removing lid, until rice is
tender & most liquid has been
absorbed. Remove skillet from heat;
sprinkle top with cheese. Replace lid,
allow cheese to melt completely.

(recipe: 12tomatoes.com)

Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
6-8 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot with
nonstick spray. Mix flour, mustard,
salt & garlic powder in flat pan (like
a pie pan). Lightly coat chops in flour
mixture (reserve remaining flour
mixture). In large skillet add oil
& brown chops over medium-high
heat. Mix broth with remaining flour
mixture & pour into crockpot. Place
browned chops in crockpot, cover &
cook on High 2 1/2 hours.
Serves 6

(recipe: recipesthatcrock.com)

Quick Peach Cobbler

1/2 C. butter, melted
1 (15 1/4 oz) can sliced peaches,
drained (reserve 1/4 C. juice)
1 1/4 C. sugar, divided
1 C. flour
1 C. milk
2 tsp. baking powder
1/4 tsp. salt

Preheat oven 400 degrees F.
Pour butter into a shallow
2 qt. baking dish. In saucepan,
bring peaches & juice just to a
boil. In bowl, combine 1 C. sugar,
flour, milk, baking powder & salt-
mix well then pour over butter
in dish. Spoon hot peaches over
batter & sprinkle top with
remaining sugar. Bake 25 minutes
until cake tests done. Serve warm
Serves 6-8

(recipe: tasteofhome.com)

Pizza Sandwich Casserole
(party recipe-serves 12)

1/4 C. butter
1 pkg. dinner rolls
2 C. shredded or sliced
mozzarella cheese
small pkg. sliced pepperoni
1/4 C. tomato sauce
2 tsp. ground oregano

Place butter in saucepan
on medium heat; remove from
heat once melted (to prevent
scorching). Slice buns across the
middle (horizontally) – set tops
to the side. Spread tomato sauce
on bottom sections & place in
9 X 13″ baking dish. Spread 1 C.
mozz. cheese on top of sauce;
layer pepperoni to make one full
layer on top of cheese; sprinkle
with remaining 1 C. mozz. cheese.

Preheat oven 350 degrees F.

Place tops back on & drizzle with
melted butter. Sprinkle on oregano
& cover with foil. Bake 20 minutes
until cheese is melted & butter has
been fully absorbed, making golden
tops. Cut into portions & serve.
Serves 12

NOTE: These can be made ahead of
time & refrigerated. After preparing
& covering with foil; refrigerate until
ready to cook.

(recipe: amandascookin.com)

‘Rotisserie Chicken’ Nachos

1 (4 lb) rotisserie chicken, shredded
1 bag restaurant-style tortilla chips
1 (15 oz) can refried beans
2 C. shredded sharp Cheddar cheese
2 C. shredded Pepper Jack cheese
2 T. chopped fresh cilantro (garnish)
2 T. diced red onion (garnish)

2 T. olive oil
1 C. diced onion
1 large fresh jalapeno, stemmed/
1 T. minced garlic
1/4 C. chopped fresh cilantro
1 (15 oz) can diced tomato with juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder

Optional toppings:
sour cream

Preheat oven 450 degrees F.
Fill large oven-proof skillet with
tortilla chips. Prepare salsa by
sauteing Jalapeno & diced onion
in olive oil several minutes until
tender. Add garlic & saute 1-2
minutes. Add remaining salsa
ingredients & bring to boil. Simmer
over Low heat, uncovered, 5-10
minutes. Heat refried beans in a
microwave-safe bowl. Warm
shredded chicken in microwave. Drop
dollops of refried beans over top
of tortilla chips in pan. Layer warm
salsa over beans & layer chicken
over salsa. Layer both cheeses over
chicken & bake 5-7 minutes until
cheese is melted. Remove from oven
& sprinkle with cilantro & red onion.
Serve immediately. Serves 6-8

(recipe: amandascookin.com)

Easy Mini Apple Strudels

6 medium Granny Smith apples,
1 T. lemon juice
1/2 C. sugar
1/4 C. flour
1 1/2 tsp. cinnamon
1/2 C. raisins
1/4 C. sliced almonds
10 T. unsalted butter, melted
1 (16 oz) pkg. phyllo dough
extra sugar for dusting

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment. Place apples in large
bowl; sprinkle with lemon juice &
toss to coat. Add raisins, almonds,
cinnamon, flour & sugar – toss to
combine well. Melt butter.
For Each Strudel:
4 sheets phyllo, layered.
Brush first sheet with butter, lay
another sheet on top & brush with
butter – repeat until there are 4 sheets
layered. Place about 1/3 C. filling in
top third of layered sheets – fold on
long sides of sheets towards the center,
then roll from short side & place in pan,
seam-side down – repeat until all filling
is used up. Brush each strudel with
remaining butter & sprinkle tops with
sugar. Bake 30 minutes until golden
brown. Serves 8

(Poster noted she got 8 strudel with some
leftover phyllo – you probably won’t use
the entire box)

(recipe: bakeatmidnite.com)


Today we have 31 degrees F., cold &
breezy with tiny granules of snow –
yes, it’s sticking to the ground but for
now it’s not accumulating, so that’s OK.

Hope you have a GREAT day;




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One CommentLeave a comment

  1. Wow tomorrow the shower–have a great time.

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