Happy Monday!

So cute I couldn’t resist: May 13th – “Dance like a Chicken Day”! (I love Sandra Boynton’s drawings!)

Yesterday was Mother’s Day – I hope those of you who are mothers or grandmothers had a very nice day. I babysat Friday and when my oldest son got home from work he asked if I would like to go out for brunch Saturday (to avoid the crowds Sunday) – I said Sure! I met him at the restaurant he’d picked, along with his girlfriend & our 2 1/2 mo. old grandson. While we were chatting he told me he’d also invited my other two sons  – I was super surprised! I told him I’d probably fall off my chair if they, indeed, came – to my surprise, THEY DID! Middle son brought his new girlfriend – we had a wonderful, fun time (husband chose not to attend – he hates what he calls ‘made up’ holidays – read that: anything other than Easter & Christmas – maybe Thanksgiving – says they’re all invented to bring in money to candy/card/& flower companies – ugh!). Yesterday I decided that I was going to do something for me: I made my favorite dessert (I had posted it in an earlier blog but realized yesterday that I might have left out the ‘where to use’ part of one ingredient, so I’ll re-post today.)


In my original posting I left out WHERE to use the cornstarch

Strawberry Heaven Dessert

1 angel food cake
1 (16 oz) tub Cool Whip,
8 oz. cream cheese, softened
1 C. sugar, divided
1 tsp. vanilla
1 qt. fresh strawberries, sliced*
3 T. cornstarch
1 (3 oz) pkg. strawberry Jell-O
1 T. lemon juice
1 C. water

In medium saucepan combine 1/2 C. , sugar, cornstarch,
Jell-0, lemon juice & water. Cook over medium heat,
stirring constantly, until mixture comes to a boil & thickens;
set aside to cool slightly. When cooled, stir in sliced
strawberries. Tear angel food cake into 1 inch pieces
& toss in a bowl with 2 C. Cool Whip. Press mixture
into bottom of a CLEAR 9 X 13” baking dish
(so you can see the layers). Combine cream cheese,
1/2 C. sugar & vanilla in bowl using elec. mixer; beat
until smooth then stir in remaining Cool Whip &
spread evenly over cake layer. Poor cooled strawberry
mixture over cream cheese layer & spread to
cover top evenly. Refrigerate 2-3 hours before serving.
Serves 12

*You can substitute 1 (16 oz) bag frozen whole
strawberries, thawed & chopped, for fresh

NOTE: I’m considering trying this using
blueberries & ‘Berry Blue’ Jell-O – you
could (I’m guessing also do this with
raspberries & raspberry-flavored Jell-O

Honey-Garlic Shrimp Skillet

1 lb. shrimp, peeled/deveined
with tails on

1 tsp. garlic, minced
1/2 tsp. minced ginger
4 T. honey
2 T. soy sauce

Combine sauce ingredients &
divide in half. Marinate shrimp
using half of sauce, 15-30 minutes
(discard marinade). In large skillet
over medium heat, sear shrimp in
some oil – sear on both sides in
2 batches until browned, about
1 minute per side. Using tongs, rub
shrimp in caramelized bits on
bottom of pan. Serve hot drizzled
with remaining sauce. Serves 4

(recipe: yummly.co)

Oven-baked Green Tomatoes

1 C. cornmeal
1 T. dried dill weed
salt, to taste
black pepper, to taste
5 medium green tomatoes,
thinly sliced

Pr3heat oven 325 degrees F.
Lightly spray a medium baking
sheet with nonstick spray. In
small bowl combine cornmeal,
dill, salt/pepper. Dip tomato
slices into mixture, coating
both sides & arrange in single
layer on prepared sheet. Bake
45 minutes until crisp & brown.

(recipe: allrecipes.com)

Hamburger Steak, Onions & Gravy

1 lb. ground beef
1 egg
1/4 C. bread crumbs
1/8 tsp. black pepper
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 T. vegetable oil
1 C. thinly sliced onion
2 T. flour
1 C. beef broth
1 T. cooking sherry (or can
substitute water)
1/2 tsp. seasoned salt

In large bowl mix ground beef, egg,
bread crumbs, pepper/salt, onion
powder, garlic powder & Wors.
sauce; form into 8 balls & flatten
into patties. Heat oil in large skillet
over medium heat. Fry patties &
onion in oil until patties are browned,
about 4 minutes per side. Remove to
a plate & keep warm. Sprinkle flour
over onions & drippings in skillet;
stir in flour with a fork, scraping
bits of beef off bottom as you stir.
Gradually mix in beef broth & sherry;
season with seasoned salt. Simmer &
stir over medium-low heat about 5
minutes until gravy thickens. Turn heat
to Low, return patties to gravy, cover
& simmer another 15 minutes.

(recipe: allrecipes.com)

Crockpot Minnesota Pork
Chop Casserole

1 1/2 lb. pork chops
2 T. oil
2 (10.5 oz, ea) cans cream of
mushroom soup
1 1/2 C. chicken broth
1 1/2 C. sliced mushrooms
1/2 C. minced onion
1/4 tsp. pepper
1/2 tsp. dried thyme
1 tsp. minced garlic
1 1/2 C. Minute brown rice
1/2 C. wild rice

In medium bowl mix soups, chicken
broth, mushrooms, onion, pepper,
thyme, garlic, Minute brown rice &
wild rice. Place a large skillet on the
stove over medium-high heat. When
skillet is hot add oil. When oil is hot
brown chops on both sides (don’t
have to fully cook, just brown). Spray
crockpot insides with nonstick spray &
add rice mixture. Lay browned chops
on top, cover & cook on High 3 1/2
hours. Serves 4

(recipe: themagicalslowcooker.com)

Asparagus ‘Fries’

1 bunch asparagus
cooking oil
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. smoked paprika
1 tsp. maple syrup
1 C. flour*

Preheat oven 400 degrees F.
Cut asparagus spears in half &
place in a deep bowl – sprinkle
with oil, salt/pepper, paprika
& syrup – mix to coat. Place flour
in another bowl and, one-by-one,
place asparagus spear halves in
bowl & toss to coat well. Cover
a baking sheet with parchment
paper & bake 20-25 minutes
until golden brown. Serve with
your favorite dip. Serves 4

*This recipe was vegetarian –
I substituted Almond meal for
flour when copying

(recipe: yummly.co)

Cherry Fluff

1 (8 oz) tub Cool Whip, thawed
1 (14 oz) can sweetened condensed
1 (21 oz) can cherry pie filling
1 (20 oz) can crushed pineapple,
well drained
2 C. miniature marshmallows
1 C. shredded coconut
1/2 C. chopped pecans (optional)

Combine Cool Whip, cond. milk,
pie filling & pineapple in large
bowl. Fold in marshmallows,
coconut & pecans. Refrigerate
1 hour before serving.
Serves 6-8

(recipe: tasteerecipe.com)

Pesto, Pasta & Potatoes

1 1/2 lb. small red potatoes,
12 oz. uncooked spiral pasta
3 C. cut fresh or frozen green beans
1 (6.5 oz) jar prepared pesto
1 C. grated Parmigiano-Reggiano cheese

Place potatoes in large saucepan, cover
with water & bring to boil. Reduce heat,
cook, uncovered, until tender, 8-10
minutes. Drain & transfer to large bowl.
Cook pasta accordg. to pkg. directions,
adding green beans during last 5 minutes
of cooking time. Drain, reserving 3/4 C.
pasta water; add to potatoes. Toss with
pesto, cheese & enough pasta water to
moisten. Serves 12

(recipe: tasteofhome.com)

No-Bake Peanut Butter Bars
with salted Chocolate ganache

1 1/2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
1/8 tsp. kosher salt
1 (8 T.) stick unsalted butter,
8 oz. semisweet baking chocolate,
chopped into small pieces
1 C. heavy cream
1 tsp. flaky sea salt, (optional)

Spray bottom & sides of an 8 X 8″
baking dish with nonstick spray.
In large bowl combine powdered
sugar, graham cracker crumbs,
peanut butter, 1/8 tsp salt &
melted butter. Press mixture
into prepared baking dish.
Place chocolate & 1/8 tsp. salt
in a medium bowl. Heat cream in
a small saucepan until bubbles
start to form around edges. Pour
cream over chocolate; let sit
1 minute & then whisk until
completely melted & smooth.
Pour mixture over peanut butter
mixture in pan & refrigerate until
chocolate is cooled & set, at
least 45 minutes & up to overnight.
Sprinkle top evenly with flaky sea
salt (if using). Cut into squares to
serve. Serves 8

(recipe: foodnetwork.com)


I’m learning to think of my weeks in
terms of when I’m babysitting (usually a
4-8 hour day); this week I’m ‘at my task’
Thursday & Friday – fill in ‘regular weekly
events: Weds. special needs group/monthly
special needs group Gym Night Friday. This
Saturday is the baby shower I’ve been waiting
for – Youth Pastor’s wife is expecting early in
June (it’s going to be a girl) so I’ve got the
pink/white & tan blanket, matching pair of
booties & 3 headbands done (I might knit a
pair of the ‘Fortune Cookie’ booties – maybe…
add to those some diapers & a baby hard-
cardboard book (a Sandra Boynton
book – really cute!). Husband wants to go
looking at riding lawn mowers tomorrow –
(oh, joy) – but he DID add that we could go
out to lunch at Outback Steak House after
so there’s some incentive!

I know it’s only Monday but here’s hoping
your week turns out just the way you want
it to!



PS: Got a bit of a shock
yesterday when I noticed that
gas prices have JUMPED BIG
TIME: last Friday they were
$2.23/9…yesterday they were
$2.39/9…WOW, talk about
taking advantage of a holiday!


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One CommentLeave a comment

  1. I know you are busy but tell me when do you breathe?I

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