Gramma Recovery Time

(don’t I wish!)

The past two days of 8+ hours babysitting can take a toll on ya – especially if you’re STILL not over the sore throat/coughing thing. SOoooooo glad I have today OFF! (Have to attend a funeral visitation in a few hours, but that will go by quickly). I dearly love my grandson, who just turned 3 months today, but when he’s cranky it’s a WHOLE ‘NOTHER STORY! (and he was, yesterday – all day!). I came home, got in my jammies & took a nap – we’re talking around 6 p.m.! I’m sure things will be better once I get over this throat thing, but for now I just feel cranky & achy – sorry for dumping on you. Got to thinking-Hey – the holiday weekend is coming up SOON – better get some holiday recipes out there for the people! Here ya go:


Luscious Lemon Layered Dessert

1 C. flour
1/2 C. ground nuts (or finely
1/4 C. butter, melted

8 oz. cream cheese, softened
2 1/2 C. Cool Whip, thawed
2 small boxes instant Lemon
Pudding mix
1 T. lemon juice (optional)
3 C. milk
1 C. powdered sugar
3 T. finely chopped nuts (to
sprinkle on top)

Preheat oven 350 degrees F.
Combine flour, chopped nuts &
melted butter – stir until well-
blended & crumbly. Press into
bottom of 9 X 13″ baking dish
& bake 15 minutes. Cool

Using elec. mixer, blend cream
cheese & powdered sugar until
smooth & creamy. Fold in 1 C.
Cool Whip & spread over crust.

Whisk together pudding boxes &
milk – add lemon juice & stir until
thick. Spread over cream cheese

Spoon remaining Cool Whip over
pudding & sprinkle top with a
dusting of chopped nuts.
Refrigerate 4 hours before

NOTE: Poster says it’s better
the next day so she usually
makes it the day BEFORE
she’s going to serve it.


Jalapeno-Popper Burgers

3 jalapeno peppers, halved
lengthwise & seeded
1 tsp. olive oil
6 strips bacon, cooked/crumbled
1 (3 oz) pkg. cream cheese,
2 cloves garlic, minced
1 tsp. salt
1 tsp. lemon-pepper seasoning
1/2 tsp. black pepper
1/4 tsp. paprika
2 lb. ground beef
4 slices Pepper Jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 C. guacamole

Brush jalapenos with oil & grill,
covered, over medium heat 3-5
minutes until tender, turning
occasionally. When cool enough
to handle, finely chop. In small
bowl, combine bacon, cream cheese,
& jalapeno until blended. In large
bowl combine garlic, salt, lemon-
pepper, pepper & paprika. Crumble
beef over mixture & mix well. Shape
into 8 thin patties. Spoon bacon
mixture onto center of four patties;
top with remaining patties & press
edges to firmly seal.

Grill burgers, covered, over medium
heat (OR) broil 4 inches from heat
6-7 minutes on each side until a
meat thermometer reads 160 degrees F.
& juices run clear. Top with Pepper Jack
cheese; cover & cook 1-2 minutes longer
until cheese has melted.

Grill buns; cut -sides down, over medium
heat 30-60 seconds until toasted. Serve
burgers on buns with lettuce, tomato &
guacamole. Serves 4


Southern Summer Succotash

2 C. frozen lima beans
1 T. olive oil
1 T. butter
1 small Vidalia onion, diced
1 large clove garlic, minced
corn kernels from 6 ears corn
2 C. sliced okra
1 C. heavy whipping cream
3 fresh sprigs thyme
1/4 tsp. sugar
1 to 1 1/2 tsp. salt
1/2 tsp. ground black pepper
2 T. Parmesan cheese, grated
2 T. diced, roasted red peppers
1 C. halved grape tomatoes
1/2 lb. thick-sliced bacon,

In small saucepan combine lima
beans & enough water to cover;
bring to boil, reduce heat & simmer
10-12 minutes/drain. Add olive oil
& butter to large skillet – heat over
medium heat. Add onion & cook
3-4 minutes; add garlic, corn & okra,
saute 3-4 minutes. Add cream, thyme
(whole sprigs), sugar, salt/pepper –
cook 15 minutes, stirring occasionally.
Remove thyme sprigs & discard. Stir
in lima beans, Parm. cheese, roasted
red peppers & tomatoes – cook 1
minute, remove from heat & top
with crumbled bacon. Serves 6

Caprese Spinach Salad

1 C. baby spinach leaves
1 large tomato, sliced 3/4″ thick
1 ball fresh mozzarella cheese,
2 T. chopped fresh basil
1 T. olive oil
2 T. balsamic vinegar

Spread spinach onto a serving
plate. Place tomato slices on
spinach then top each slice of
tomato with a slice of mozz.
cheese. Sprinkle basil over top
& drizzle with olive oil & balsamic
vinegar. Serves 2


Momma’s Old Fashioned Potato Salad

3 to 3 1/2 lb. potatoes* (about 10
6 hard-cooked eggs
1 medium onion, finely chopped
1/2 C. mayonnaise
1/2 C. evaporated milk
3 T. white vinegar
2 T. prepared mustard
1/4 C. sugar
1 tsp. salt
1/4 tsp. pepper
(additional hard-cooked eggs,
sliced – for garnish on top)

In large kettle cook potatoes** in
boiling salted water until tender;
drain & cool. Peel potatoes & cut
into chunks. Separate egg yolks
from whites (set yolks aside). Chop
whites & add to potatoes with onion.
In small bowl mash egg yolks; stir in
mayonnaise, milk, vinegar, mustard,
sugar, salt/pepper –  pour over potatoes
& toss well. Adjust seasonings, if
necessary then spoon into a serving
bowl. Garnish top with sliced eggs &
paprika. Chill until ready to serve.
Serves 12

**to prevent potatoes from mushing &
losing their shape, add 1/2 tsp.
vinegar to cooking water

Potato Suggestions: Yukon Gold, new
potatoes or redskin potatoes (Russet
potatoes will work but they tend to
fall apart)


Tender Baked Chicken Thighs

8 bone-in chicken thighs with skin
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. dried oregano
1/4 tsp. ground thyme
1/4 tsp. paprika
1/4 tsp. black pepper

Preheat oven 350 degrees F.
Line baking sheet with foil & spray
with cooking spray. Arrange thighs
on sheet. Combine garlic salt, onion
salt, oregano, thyme, paprika & pepper
in small container with lid. Close lid &
shake until spices are thoroughly mixed –
sprinkle spice mixture liberally over
chicken. Bake until crisp, thighs are no
longer pink at bone & juices run clear –
about 1 hour. (instant-read thermometer
inserted near bone should read 165 degrees F.)
Serves 4

NOTE: You can broil the chicken for last part
of cooking – do so for only 1-2 minutes &
be careful as spices burn very quickly

————-(having trouble trying to get rid of underline!)

Crockpot 3-ingredient Dump Cake

2 (21 oz, ea) cans cherry pie filling
1 (15.25 oz) box white or yellow
cake mix
1 stick butter (1/2 C.)

Place pie filling in bottom of crockpot.
In a bowl using a pastry blender or
2 forks, cut butter into dry cake mix.
(consistency will be very crumbly).
Evenly sprinkle mixture over pie filling.
Place a double layer of paper towels
gently on top of crockpot opening &
place lid on top to secure them in
place. Cook on High 2-3 hours or
Low 4-6 hours. Remove lid & discard
paper towels. Serves 15

NOTE: Great in a bowl with some
vanilla ice cream!


Crockpot Smoky Baked Beans

1 lb. bulk spicy pork sausage
1 meidum onion, chopped
2 (15 oz, ea) cans pork & beans
1 (16 oz) can kidney beans,
1 (16 oz) can butter beans,
1 (15.5 oz) can navy beans, drained
& rinsed
1 (15 oz) can black beans, drained/
1 (10 oz.) can diced tomatoes &
green chilies, drained
1/2 C. hickory-smoke-flavored BBQ
1/2 C. ketchup
1/2 C. packed brown sugar
1 tsp. ground mustard
1 tsp. steak seasoning
1 tsp. liquid smoke, (optional)

In large skillet cook sausage & onion
over medium heat until meat is no
longer pink; drain. Combine beans,
tomatoes & sausage in crockpot. In
small bowl combine BBQ sauce, ketchup,
brown sugar, mustard, steak seasoning &
liquid smoke, if using – stir mixture into
beans. Cover & cook on Low 7-8 hours
or until heated through. Makes 16 servings.


4-Layer Cookie Bars

1 (16 oz) pkg. rectangular
buttery crackers (kinda like Ritz)
1/2 C. margarine
2/3 C. sugar
1/2 C. brown sugar, packed
1 C. graham cracker crumbs
1/4 C. milk
2/3 C. creamy peanut butter
1/2 C. semi-sweet chocolate chips
1/2 C. peanut butter chips

Butter (or spray with nonstick spray)
a 9 X 13″ baking pan. Line bottom
with a single layer of crackers. Melt
margarine in heavy saucepan; add
sugars, graham cracker crumbs & milk.
Heat over medium-high heat until sugars
dissolve, stirring often then spread over
crackers in pan. Arrange another layer of
crackers on top. Combine remaining
ingredients in a saucepan; heat over
Low heat until melted, stirring until
smooth & creamy then spread over
crackers; set aside until firm. Cut into
bars to serve. Makes 2 dozen bars


Will try to post more recipes for the
weekend. I’m just grateful I can now
relax a little, knit some/nap some &
try to get over this creeping-crud I
have (it’s been almost 2 weeks!)

Stay healthy (if you can), relax if &
when you can – and try to enjoy the




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One CommentLeave a comment

  1. I try–you too.

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